“Soon, things were heating up in the kitchen. The first course was a variation on a French recipe that had been around since Escoffier, Baccala Brandade. Angelina created a silky forcemeat with milk, codfish, olive oil, pepper, and slow-roasted garlic,… — Brian O'Reilly Copy Share Image
“Next, 'baccala marechiara,' codfish with a sauce of tomatoes, capers, olives, garlic, and parsley, a lighter version of her puttanesca. She laid out fresh… — Brian O'Reilly Copy Share Image
“You have my baccala?" asked Angelina. "Baccala, that's the salt fish, 'cause God's Word gives a flavor to the world." Each of the fishes… — Brian O'Reilly Copy Share Image
“The red gravy was the starting point- sauce 'tomate' to her mom, the mother sauce. She grabbed a big yellow onion, two ribs of… — Brian O'Reilly Copy Share Image
“As he talked, Pepino roughly diced a concasse into a stainless steel bowl, deftly peeling and deseeding three small, vine-ripened tomatoes in a blink… — Brian O'Reilly Copy Share Image
“Angelina went into the kitchen, her only hope of sanctuary, and started building a couple of sandwiches. She toasted some Italian sandwich bread, cooked… — Brian O'Reilly Copy Share Image
“She'd decided on a recipe for that evening's dinner that her father used to love- veal braciole with a piccata sauce. It was thinly… — Brian O'Reilly Copy Share Image
“When she'd come down to the kitchen after her shower, she'd deliberately left the lights off. She liked the way the cake looked in… — Brian O'Reilly Copy Share Image
“She always had a big pot of oatmeal going on the stove and was happy to whip up a short stack of pancakes at… — Brian O'Reilly Copy Share Image
“Angelina wanted to start them off with a soup, one that would contrast nicely with the veal. She decided on her Mint Sweet Potato… — Brian O'Reilly Copy Share Image
“She dipped a clean pinkie into the hollandaise in the bowl. It coated her finger like a sheath of yellow velvet. Despite her nerves,… — Brian O'Reilly Copy Share Image
“Gia turned on the burner and reached for a saucepan. She lightly crushed two cloves of garlic with the side of a knife, then… — Brian O'Reilly Copy Share Image
“It was a monumental 'croquembouche,' a classically French, intricately crafted tower of individual profiteroles, each thinly crusted with hard-crack sugar, filled with pastry cream,… — Brian O'Reilly Copy Share Image
