Logo   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

  Home   ·   Food Articles   ·   Food Trivia   ·   Today in Food History   ·   Recipes   ·   Cooking Tips   ·   Videos   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Poems   ·   Food Posters   ·   Cookbooks   ·   Recipe Contests   ·   Magazines   ·   Cooking Schools   ·   Gourmet Tours   ·   Food Festivals  

You are here > Home > Recipes


Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



Also see: Article on Puttanesca Sauce

Here’s my recipe for what I call Italian salsa.  Black olives are substituted for peppers and basil for cilantro.  I serve it in martini glasses as an appetizer but you could also use it as a topping for bruschetta.  Like salsa, it tastes best after an extended rest, (which allows the flavors to meld more thoroughly) and served at room temperature.  You can rest it in the fridge overnight and then take it out at least an hour before service.  Make sure the tomatoes are fully ripe.



    5 ripe plum tomatoes, chopped
    3 cloves garlic, minced
    20 small black olives, chopped
    2 tablespoons coarsely grated Parmesan cheese
    Basil, chiffonade, to taste
    1 tablespoon extra virgin olive oil
    1 ½ teaspoons balsamic vinegar
    Salt and pepper to taste


Combine the tomatoes, garlic, olives, Parmesan and basil.  Pour the oil and vinegar in a bowl and whisk it until an emulsion is formed.  Pour this over the tomato mixture and add salt and pepper to taste.




   Dips, Spreads page 2    ·    Crunchy Peanut Butter    ·    Curried Dried Plum Dip    ·    Curry Carrot & White Bean Spread    ·    Dried Plum & Cream Cheese Spread    ·    Edamame Avocado Dip    ·    Emerald Isle Cheese Spread    ·    Five Layer Dip    ·    Fondue, Northern Cheese Fondue    ·    Fondue, Sharp Cheddar Fondue    ·    Fresh Salsa    ·    Fruit Salsa with Chips    ·    Garlicky Greek Yogurt Dip    ·    Ginger Orange Dip    ·    Goat Cheese Dip    ·    Gourmet Spicy Tofu Dip    ·    Grilled Salsa Cheese Dip    ·    GUACAMOLE Recipes >>>>>    ·    Habanero Cheddar Black Bean Spread    ·    Ham & Dried Fruit Spread    ·    Homemade Salsa    ·    Hot Artichoke Tuna Spread    ·    Hot Crab Dip Recipe    ·    Hummus    ·    Hummus, Bean & Rosemary Humus    ·    Hummus, Roasted Red Pepper    ·    Hummus for Spring Vegetables    ·    Indian Chick Pea Dip    ·    Italian Salsa    ·    Low Fat Ranch Dip    ·    Maria's Fruit Dip    ·    Mexican Beef & Bean Dip    ·    Mushroom 'Caviar' Spread    ·    Mustard Cherry Dip   


  Home   ·   About & Contact Info   ·   Recipe Index   ·   Kitchen Tips   ·   Cooking Contests   ·   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.