7. Make Pesto: Put a couple of cups of basil leaves, garlic clove, salt, pepper and olive oil as necessary in a blender (walnuts and Parmesan are optional). Serve over pasta (dilute with oil or water as necessary) or grilled fish or meat.
9. Pan-grill a skirt steak over three or four minute a side. Sprinkle with salt and pepper, slice and server over romaine or any other green salad, drizzled with olive oil and lemon.
21. While pasta cooks, combine a couple cups chopped tomatoes, a teaspoon or more minced garlic, olive oil and 20 to 30 basil leaves. Toss with pasta, salt, pepper and Parmesan.
24. Dredge thinly sliced chicken breasts in flour or cornmeal; cook about 2 minutes a side in hot olive oil. Place on bread with lettuce, tomato and mayonnaise.
26. Cut Italian sausage into chunks and brown in a little olive oil; chop onions and bell peppers and add them to the pan. Cook until sausage is browned and peppers and onions are tender. Serve in sandwiches.
27. Egg in a hole, glorified: Tear a hole in a piece of bread and fry in butter. Crack an egg into the hole. Deglaze pan with a little sherry vinegar mixed with water, and more butter; pour over egg.
28. New Joe's Special, from San Francisco: Brown ground meat with minced garlic and chopped onion. When just about cooked, add chopped spinach and cook, stirring until wilted. At the last minute, stir in 2 eggs along with grated Parmesan, salt and pepper.
36. Fried egg "saltimbocca": Lay slices of prosciutto or ham in a buttered skillet. Fry eggs on top of ham; top with grated Parmesan.
37. Frisee aux lardons: Cook chunks of bacon in a skillet. Meanwhile, make six-minute or poached eggs and a frisee salad. Put eggs on top of salad along with bacon; deglaze pan with sherry vinegar and pour juices over all.
38. Fried rice: Soften vegetables with oil in a skillet. Add cold takeout rice, chopped onion, garlic, ginger, peas and 2 beaten eggs. Toss until hot and cooked through. Season with soy sauce and sesame oil.
48. Not takeout: Stir-fry onions with cut-up broccoli. Add cubed tofu, chicken or shrimp, or sliced beef or pork, along with a tablespoon each of minced garlic and ginger. When almost done, add half cup of water, 2 tablespoon soy sauce and plenty of black pepper. Heat through and serve over fresh Chinese noodles.
49. Sprinkle sole fillet with chopped parsley, garlic, salt and pepper; roll up, dip in flour, then beaten egg, then bread crumbs. Cook in hot olive oil for about 3 minutes a side. Serve with lemon wedges.
51. Put a stick of butter and a handful of pine nuts in a skillet. Cook over medium heat until both are brown. Toss with cooked pasta, grated Parmesan and black pepper.
58. Cook chicken livers in butter or oil with garlic. Do not overcook. Finish with parsley, lemon juice and coarse salt. Serve over toast.
64. Pasta with fresh tomatoes: Cook chopped fresh tomatoes in butter or oil with garlic until tender, while pasta cooks. Combine and serve with grated Parmesan.
89. Pasta frittata: Turn cooked pasta and a little garlic into an oiled or buttered skillet. Brown, pressing to create a cake. Flip, then top with 3 or 4 beaten eggs and loads of Parmesan. Brown other side and serve.
94. Ketchup-braised tofu: Dredge large tofu cubes in flour. Brown in oil; remove from skillet and wipe skillet clean. Add a little more oil, then a tablespoon of minced garlic. 30 seconds later, add 1 and a half cup ketchup and the tofu. Cook until sauce bubbles and tofu is hot.
9. Pan-grill a skirt steak over three or four minute a side. Sprinkle with salt and pepper, slice and server over romaine or any other green salad, drizzled with olive oil and lemon.
21. While pasta cooks, combine a couple cups chopped tomatoes, a teaspoon or more minced garlic, olive oil and 20 to 30 basil leaves. Toss with pasta, salt, pepper and Parmesan.
24. Dredge thinly sliced chicken breasts in flour or cornmeal; cook about 2 minutes a side in hot olive oil. Place on bread with lettuce, tomato and mayonnaise.
26. Cut Italian sausage into chunks and brown in a little olive oil; chop onions and bell peppers and add them to the pan. Cook until sausage is browned and peppers and onions are tender. Serve in sandwiches.
27. Egg in a hole, glorified: Tear a hole in a piece of bread and fry in butter. Crack an egg into the hole. Deglaze pan with a little sherry vinegar mixed with water, and more butter; pour over egg.
28. New Joe's Special, from San Francisco: Brown ground meat with minced garlic and chopped onion. When just about cooked, add chopped spinach and cook, stirring until wilted. At the last minute, stir in 2 eggs along with grated Parmesan, salt and pepper.
36. Fried egg "saltimbocca": Lay slices of prosciutto or ham in a buttered skillet. Fry eggs on top of ham; top with grated Parmesan.
37. Frisee aux lardons: Cook chunks of bacon in a skillet. Meanwhile, make six-minute or poached eggs and a frisee salad. Put eggs on top of salad along with bacon; deglaze pan with sherry vinegar and pour juices over all.
38. Fried rice: Soften vegetables with oil in a skillet. Add cold takeout rice, chopped onion, garlic, ginger, peas and 2 beaten eggs. Toss until hot and cooked through. Season with soy sauce and sesame oil.
48. Not takeout: Stir-fry onions with cut-up broccoli. Add cubed tofu, chicken or shrimp, or sliced beef or pork, along with a tablespoon each of minced garlic and ginger. When almost done, add half cup of water, 2 tablespoon soy sauce and plenty of black pepper. Heat through and serve over fresh Chinese noodles.
49. Sprinkle sole fillet with chopped parsley, garlic, salt and pepper; roll up, dip in flour, then beaten egg, then bread crumbs. Cook in hot olive oil for about 3 minutes a side. Serve with lemon wedges.
51. Put a stick of butter and a handful of pine nuts in a skillet. Cook over medium heat until both are brown. Toss with cooked pasta, grated Parmesan and black pepper.
58. Cook chicken livers in butter or oil with garlic. Do not overcook. Finish with parsley, lemon juice and coarse salt. Serve over toast.
64. Pasta with fresh tomatoes: Cook chopped fresh tomatoes in butter or oil with garlic until tender, while pasta cooks. Combine and serve with grated Parmesan.
89. Pasta frittata: Turn cooked pasta and a little garlic into an oiled or buttered skillet. Brown, pressing to create a cake. Flip, then top with 3 or 4 beaten eggs and loads of Parmesan. Brown other side and serve.
94. Ketchup-braised tofu: Dredge large tofu cubes in flour. Brown in oil; remove from skillet and wipe skillet clean. Add a little more oil, then a tablespoon of minced garlic. 30 seconds later, add 1 and a half cup ketchup and the tofu. Cook until sauce bubbles and tofu is hot.
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