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• Arugula- And Parmesan-Topped Polenta

  makes 40 4 cups water 1 1/4 teaspoons salt 1 cup instant polenta 2 large shallots 1 large garlic clove 3 cups arugula leaves 1 teaspoon olive oil 1/2 cup freshly grated Parmesan (about 1 1/2 ounces) Line an 11- by 7-inch baking pan with foil, leaving a slight overhang on all sides. In a heavy saucepan bring water with salt to a boil and add polenta in a thin stream, whisking. Cook polenta over…
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  • Related to: The Works Catering Old
  • Categorized as: The Works Recipies
  • Posted by Keith on October 08, 2008 at 1:09am

• Basic tomato sauce

  Ingredients 1/4 cup extra-virgin olive oil 1 Spanish onion, 1/4-inch dice 4 garlic cloves minced 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried 5 large basil leaves ripped into pieces 1/2 medium carrot, finely grated 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved Salt Directions In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown,…
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  • Related to: The Works Catering Old
  • Categorized as: The Works Recipies
  • Posted by Keith on October 08, 2008 at 1:07am

• Eggplant Caponata

  Ingredients 1/2 cup virgin olive oil 1 large Spanish onion, chopped in 1/2-inch dice 3 tablespoons pine nuts 3 tablespoons golden raisins 1 tablespoon hot chili flakes 2 medium eggplant, cut into 1/2-inch cubes (to yield 4 cups) 2 tablespoons sugar 1 teaspoon cinnamon 1 teaspoon unsweetened cocoa powder 2 teaspoon fresh thyme leaves or 1/2 teaspoon 1/4 cup basic tomato sauce, recipe follows 1/3 cup balsamic vinegar Salt and freshly ground pepper 1 baguette,…
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  • Related to: The Works Catering Old
  • Categorized as: The Works Recipies
  • Posted by Keith on October 08, 2008 at 1:05am