Tony and Sarah Nasello
A French specialty called pissaladière is the inspiration for this week's Savory Onion and Mushroom Tart. Provençal in origin, a traditional pissaladière features a combination of caramelized onions, olives and anchovies, which are added whole, as a topping, or in the form of the anchovy paste (pissalat) from which the dish receives its name. While anchovies feature prominently in an authentic pissaladière, our version uses just one anchovy, which we finely chop and toss with cherry tomatoes before roasting, a simple step that adds great flavor without overpowering the tart.
FARGO — Love is in the air, and this week we've crafted a three-course Valentine's menu featuring ingredients believed to possess aphrodisiac qualities: Asparagus Bleu Cheese Soup to start the meal, Linguine ai Frutti di Mare (Seafood Linguine) as the main course and Flourless Chocolate Torte for a flourishing finish. Each recipe has been previously shared here in our column, and we are delighted to present them in a new way for this occasion.
FARGO — Valentine's Day is two weeks away, and we're turning our focus this month to foods of love and comfort. Food is intricately tied to pleasure, and now is the perfect time to play in the indulgent world of edible aphrodisiacs that just might inspire desire, passion and (for me), happiness. This week, that means chocolate, and one of my favorite new recipes is a classic Chocolate Mousse.
We are wrapping up our series of healthy January recipes with a new pasta dish that is destined to become a family go-to on busy weeknights. Last week, I was in a pinch for time so I turned to my sister-in-law, another Sarah, seeking her recommendation for an easy, yet delicious, meal. Sarah is an excellent cook, and she strives to prepare home-cooked meals for her family as often as possible.
FARGO — This week we continue our focus on healthy dishes with a Nasello family favorite: Sicilian-Style Swordfish and Rapini. Sicily is the largest island in the Mediterranean, and fresh seafood is a staple ingredient in its cuisine, especially along the coastal regions. Swordfish is prevalent in these waters, and its wonderfully mild flavor and firm, steak-like texture make it popular and versatile enough for a variety of dishes, including light and lemony preparations like today's recipe.
FARGO — Our focus on healthy eating continues this week with a recipe that showcases a dazzling assortment of winter produce, including one of our favorite winter greens, Belgian endive. Belgian endive (pronounced either en-dive or ahn-deev) is a cool weather green and member of the chicory family. Unlike its sister plants, the curly-leaf frisee and broad-leaf escarole, Belgian endive completes its final growth phase in the dark. This process stops the leaves from turning green, and helps the plant develop its signature white leaves and narrow, rocket shape.
FARGO — I don't know about you, but this recent cold snap has left me feeling somewhat sluggish, especially on top of the holiday (over)indulgence. With my waistline threatening to expand after one too many peanut bars, my body and mind are telling me that it's time to correct course with some intentional healthy meal choices.
Whether you're planning a relaxing night at home or hitting the town on New Year's Eve, everyone deserves a special treat as we enter the new year. This week we're sharing our recipes for Milk and White Chocolate Truffles, which are rich, elegant and delicious, and go almost too well with Champagne and Prosecco. Truffles are wonderful little confections made by creating a ganache (ge-naSH), a simple combination of chocolate, hot cream and, sometimes, butter. They are called truffles because their physical shape resembles the rare and edible fungus of the same name.
For decades, my mom produced amazing Christmas dinners for our large family, and one specialty we all looked forward to each year was her homemade Caesar salad. Amidst all of the beautiful food at her table, her Caesar salad was so delicious that I often found myself seeking a second helping. My parents now spend the holidays in Florida with my grandmother, who is just shy of her 100th birthday. Fortunately, though we miss them dearly, food can provide the opportunity to celebrate those we love, even when they can't be with us at Christmas.
FARGO — Each December presents an opportunity to revisit our youth and recapture the feelings that make the holidays so special. Food is inherently a part of this equation and often acts as the connector to those memories. This week's recipe for Joyce Family Peanut Bars has placed me right back in my teenage years, and imbued me with a wonderful dose of Christmas spirit.