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Posts Tagged ‘mario batali’

Strawberries with Zabaglione

In Dessert, Recipes on June 20, 2012 at 8:44 AM

Strawberries with Zabaglione

(Preparation time 30 minutes, serves 4)

Adapted from Molto Batali as published in The McClatchy Tribune


2 pints of fresh strawberries, washed, hulled and sliced
4 egg yolks, at room temperature
1/3 cup of sugar
1/4 cup Sweet Marsala
6 oz. Heavy Cream, whipped


1.    In the top of a double boiler, combine the egg yolks, sugar and Marsala and whisk quickly to combine.
2.    Add water to the bottom part of the double boiler and bring to a boil. When water begins to boil, reduce to a simmer and place the top part of the double boiler over it, making sure that the bottom does not come into contact with the simmering water and that the water remains at a high simmer and does not boil.
3.    Using an electric mixer, beat the mixture until it is doubled or tripled in volume. This could take up to 10 minutes.
4.    When the mixture is frothy, plunge the top of the double boiler into a bowl of iced water and continue beating until cool, then set aside.
5.    Slowly add the whipped cream to the mixture and refrigerate the Zabaglione.
6.    Remove the Zabaglione from the refrigerator 20 minutes before serving.
7.    To serve, place the strawberries in a glass dessert dish, balloon wine glass or other festive and suitable serving dish and spoon the Zabaglione over the strawberries.

Please see A Multitude of Fishes

A Multitude of Fishes

In General Articles on June 20, 2012 at 8:39 AM

A Multitude of Fishes

Our son-in-law went fishing out of Barnstable Harbor last Friday aboard the Lucky Lady, and, as our luck would have it, he and his friends reeled in a multitude of Stripers. He was kind enough to bring us 2 large cleaned fillets, so dinner for Father’s Day was a foregone conclusion.

Everyone offered an opinion as to how I should prepare them. After much discussion, I decided on two different methods, one Italian and the other Mexican. For the Italian preparation, Baked Oreganata style was an easy choice, since it had been so well received in the past. However, we were out of Italian Style Breadcrumbs, so I quickly mixed together my own concoction. I combined:

•    1 cup of plain breadcrumbs,
•    2 teaspoons of granulated garlic and 1/2 teaspoon of dried oregano
•    4 tablespoons of chopped fresh parsley,
•    2 tablespoons grated Parmigiano-Reggiano,
•    Kosher salt and freshly ground pepper and,
•    Enough extra virgin olive oil to blend it into a paste, which I then browned in a small sauce pan.

For the Mexican method, I reached back 20 months ago to a trip to Baja California and fishing with several friends in the Pacific, off of Cabo San Lucas, aboard  the Bob-Marlin.  On that occasion we caught Wahoo and Dorado (also known as Mahi-Mahi), which we then brought to a local restaurant that prepared them in several different styles. My favorite preparation was grilled over an open fire after marinating in a lime/cilantro combination. I decided to try and replicate that and added some minced ginger for a little kick. It was superb, but next time, perhaps, I will add a little minced jalapeño as well. For the recipe see Grilled Striped Bass in Lime Marinade.

Strawberries are in season and thanks to my friend Frank from the Finger Lakes, who sent me an article from his local newspaper on Mario Batali‘s recipe for Zabaglione, our  Father’s day dinner was concluded with a spectacular dessert, Strawberries with Zabaglione.

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