Greek Paximadia
(aniseed biscuits)

3/4 cup sugar 1/4 cup unsalted butter 3 large eggs 1
tablespoon crushed aniseed or 2 tsp anise extract 3 tablespoons
orange peel -- grated 3 tablespoons lemon peel -- grated 3 cups
all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon
baking soda 1/2 teaspoon salt 1 1/2 cups toasted sliced almonds
Cream together the sugar and butter. Add the eggs. Mix in the
aniseed and orange and lemon peels. Add the flour, baking powder,
baking soda, and salt and blend well. Fold in the almonds.
Divide the dough in half and shape on a lightly greased baking sheet
into two logs about 3 1/2 inches wide and 5/8 - 3/4 inches high.
Place them 2 inches apart. Bake in a 350 F oven for 15-20 mins
or until they are lightly browned. Cool for 10 mins. Transfer to a
cutting board and cut each log diagonally into 1/2 - 3/4 inch
slices. Lay the slices cut side down on a baking sheet and toast on
each side for 10 mins in a 275 F oven until crisp. Cool.


POTATOES AU GRATIN

2 pounds of potatoes, peeled and thinly sliced 2 tablespoons melted
butter 1 cup sharp cheddar cheese, grated 1/4 cup breadcrumbs
2 garlic cloves minced
Salt and pepper to taste
Place the sliced potatoes in a lightly greased 1-1/2-quart shallow
baking dish. Cover the potatoes evenly with the melted butter, salt,
garlic and pepper. Then, place the cheddar cheese and
breadcrumbs on top.
Bake at 425 degrees Fahrenheit for 25 minutes, covered. Remove
the cover and bake an additional 16 minutes or until the potatoes
are tender.


IMPANADAS (sardinia-italy)
4 servings

4 tablespoons extra virgin olive oil 1 medium Spanish onion, finely
sliced 4 cloves garlic, thinly sliced 1 tablespoon fennel seeds 1
pound pork shoulder meat, cut into 1/2-inch cubes 1 cup red
wine vinegar 1/4 cup sugar 1 cup basic tomato sauce, recipe
follows 2 cups dry red wine 1/2 cup fresh mint leaves 2 eggs
plus 2 eggs 1/2 cup freshly grated pecorino 2 bunches Italian
parsley, finely chopped to yield 1/2 cup 1 cup all-purpose flour
plus 1/4 cup 3/4 cup fine semolina 1/2 cup warm water with
4 ounces butter melted in it
Pinch of salt

In a 12 to 14-inch saute pan, heat olive oil until smoking. Add
onion, garlic and fennel seeds and saute until light golden brown.
Add pork, season with salt and cook until lightly browned. Add
vinegar, sugar, tomato sauce and wine and bring to a boil. Lower
heat and simmer 1 hour, until very tender. Remove from heat and
allow to cool. In a mixing bowl, place cooled pork mixture, mint, 2
eggs, pecorino and parsley and stir to combine. Set aside.
Mix flour and semolina together in a mixing bowl and make a well.
Add water-butter mixture and stir to form a ball of dough. Remove
dough from bowl and place on work surface. Knead for 1 minute,
wrap in plastic and refrigerate 1 hour.
Preheat oven to 425 degrees F and line a cookie sheet with
parchment.
Roll out dough to 1/4-inch thick and cut out 6-inch circles. Place
two to three tablespoons of pork mixture in each one and fold to
form a half moon. Seal edges, pressing with fingertips and place on
lined baking sheet.
Continue until all the dough is used up. Beat remaining 2 eggs and
brush each impanada with the egg wash.
Bake for 30 to 40 minutes, until golden brown and remove. Serve
warm with a marinated tomato salad.

Veal in Tuna Sauce
VITELLO TONNATO

Ingredients: 2 Ibs. butt tenderloin , 8 cups white wine , 1 celery
stalk , 1 carrot , 1 small onion , 2 cloves , 7 oz. tuna in oil , , 6
anchovy fillets , 2 hard-boiled egg yolks , 2 lemons, , 1 squeezed, 1
thinly sliced , 1/2cup oil , 2 Tbs. capers , 1 Tbs. white vinegar
Let the meat marinate in the wine, celery, carrot, chopped onion
and cloves for one day.
Remove the meat from the marinade, wrap and tie tightly in a
cheesecloth and place in an oval pan just large enough to hold it
together. Put back in the marinade and cook slowly for about one
hour. Remove from heat and let the meat cool in its cooking liquid.
De-grease and filter the cooking liquid. Blend the liquid in a food
mill with the tuna, anchovies, 1 Tbs. capers and egg yolks. Dilute
the sauce with lemon juice, and vinegar, and whisk in the oil in a
steady stream till a velvety sauce is achieved (similar to
mayonnaise). Slice the veal and arrange in a serving platter in the
following manner: Spread a few tablespoons of the sauce on the
platter.
Add the veal a layer at a time, with sauce covering each layer.
Sprinkle capers over and decorate the rim of the platter with the
sliced lemon.