- 1 bottle (750 mL) amontillado or other medium-dry sherry
- 1 cup Cointreau or other orange-flavored liqueur
- 2 cups sliced stone fruit, such as apricots, nectarines, peaches, and plums
- Ice cubes
- Combine sherry, Cointreau, and fruit in a pitcher. Refrigerate for at least 45 minutes.
- Serve over ice.
- 1 medium baguette, thinly sliced into 16 rounds
- 1/4 cup extra-virgin olive oil
- 16 piquillo peppers (from one 12-ounce jar), drained and patted dry
- 4 ounces sliced aged provolone cheese, cut into 16 one-inch squares
- Garnish: 1 scallion, pale-green part only, thinly sliced on the bias
- Preheat oven to 400
degrees. Brush both sides of baguette slices with 2 tablespoons oil. Toast on a rimmed baking sheet until crisp, 7 to 8 minutes.
- Stuff each pepper with a cheese square. Place 1 stuffed pepper on each toast. Bake until cheese melts, 8 to 10 minutes. Drizzle with remaining 2 tablespoons oil. Garnish with scallion.
- 2 1 1/2-pound lobsters
- 4 1/2 teaspoons extra-virgin olive oil
- 1 small yellow onion, peeled and chopped
- 1 red bell pepper, cored, seeded, and diced
- 2 links linguica (about 1/2 pound), skinned and chopped; or chopped cured Spanish-style chorizo or other cured sausage
- 2 cups white rice
- 3 cups fish or chicken broth, heated
- 1 pinch of crushed saffron
- Coarse salt (depends on saltiness of linguica and clams)
- 1 dozen littleneck clams, well cleaned
- 1 1/2 pounds codfish or any firm-fleshed white fish, cut into 2-inch pieces
- Sprigs of fresh parsley, coarsely chopped, for garnish.
- Bring 1 1/2 inches of water to a boil in a large stockpot. Add the lobsters, cover, and cook for 13 minutes. Remove the lobsters and cool just enough to handle. Crack the shells and remove the meat. Keep the claws whole and chop the remainder of the meat into large pieces and reserve.
- Preheat the oven to 450 degrees. Heat a 12-inch ovenproof skillet or paella pan over medium-high heat. Add the olive oil and saute the onion and bell pepper until the onion is translucent, about 5 minutes. Add the linguica and cook for 3 minutes. Gently stir in the rice and cook for a few minutes to lightly toast.
- Add the broth, saffron, and salt, and bring to boil over high heat. Remove from the heat and cover with a lid or sheet of foil and place the paella in the oven for 10 minutes. Uncover and scatter the clams around on top of the rice. Cover and cook for 15 minutes more, or until the clams are open and the liquid is absorbed. With 3 minutes left to cook, add the codfish and lobster. Discard any clams that do not open. Garnish with parsley and serve.
Here is my dad, Carl. He's my hero, teacher, supporter and counselor on just about everything. I love you, Dad! Here he is getting the kitchen party popping with some good old knife sharpening before we kick off the cooking.
Small heavy item, such as a can of soup or a paperweight
Uncovered 1-inch button
Button covering kit
Iron and ironing board
1/4-yard wool melton; a brushed weight wool
Machine-sewing thread in complementary color
Woolen Beret How-To1. With a tailor's tape measure, measure around the top of your head (or the head for which the beret is intended), where a hat would normally sit. Round up to the nearest 1/2 inch. This is your head measurement.
2. Print the beret template and cut out along the line that is marked with your head measurement.
3. Place the template on the wool and weigh down with a small heavy item. Cut around the template with a rotary cutter. Repeat to make 6 of these pieces.
4. Put two pieces together, right sides facing and edges aligned. Using a sewing machine, sew these two pieces together along one long edge with a 1/4-inch seam allowance. Open the sewn piece, and align a third piece to a raw edge, right sides facing. Pin and sew as you did the first two pieces. This is half of the beret -- repeat this
5. Pin the two halves together, right sides facing and edges aligned. Sew with a 1/4-inch seam allowance.
6. Use a zigzag stitch along the raw seam allowances to finish and reinforce the seams. Turn the hat right side out and set aside for now.
7. Make the hat band: Cut a strip of wool 2 inches wide, and as long as your head measurement plus 1/2 inch.
Fold the band you have just created in half lengthwise, with the right sides on the outside of the fold, matching raw edges together. Press.
10. Match the raw edges of the hat band with the raw edge of the hat, with the band on the outside of the hat. Pin in place all around. Remove extension arm of sewing machine and stitch hat and hat band together with 1/4-inch seam allowance. Finish seam with a zigzag stitch.
11. Using a button-covering kit, cover a button with a scrap of wool from the hat. Sew the button to the top of the beret.
12. Using the narrow point of your ironing board or an ironing ham, press the seams of the beret flat.