RISE TO THE OCCASION SUZANNE DUNAWAY CRAFTS RUSTIC BREADS WITH 'NO NEED TO KNEAD'.Byline: Natalie Haughton Food Editor Suzanne Dunaway grew up Texas in the company of women - including her mother and two grandmothers - who made bread (and other baked goodies) in their kitchens on a daily basis. As an adult, Dunaway continued the tradition in her own kitchen, offering her creations to friends and family. It was a compliment that turned a family tradition into a business. Her new career began one afternoon when a friend who had just returned from a long trip pulled a 3-month-old loaf of rosemary focaccia Dunaway had given her out of the freezer and ate it. ``She called and said, 'If you don't get this bread on the market, you're crazy,' and hung up. ``It was a Sunday afternoon in July 1993 and I wasn't busy so I baked up a half a dozen rosemary focaccia and took them to a small neighborhood market - Beverly Glen Marketplace - near my home to see if they would sell.'' Sell they did, and things took off as other small upscale markets began buying and selling her homemade breads. Dunaway, now the owner of Buona Forchetta Hand Made Breads in West Los Angeles
From those half a dozen focaccia, Dunaway found herself baking 1,000 loaves a week in her kitchen. After a year and a half, she moved to an industrial area in West Los Angeles. By this time, her husband, Don Carlos Don Carlos takes vengeance upon Alvaro, alleged murderer of his father. [Ital. Opera: Verdi, La Forza del Destino, Wester-man, 316–317] See : Vengeance Dunaway, gave up a successful 25-year screenwriting career to join her. And the rest is history. Today Buona Forchetta (which means ``good fork'' in Italian) produces 4,000 to 6,000 loaves a day with a team of 40 employees. Most of the breads are sold in supermarkets with a small percentage going to caterers and restaurants. Dunaway's breads continue to be made from the family tradition - by eye and by hand. However, the dough is now mixed in a commercial mixer. At the request of customers, friends and her cooking school A cooking school or culinary school is an institution devoted to education in the art and science of food preparation. It also awards degrees which indicate that a student has undergone a particular curriculum and therefore displays a certain level of competency. students, she shares her techniques and recipes in ``No Need to Knead knead tr.v. knead·ed, knead·ing, kneads 1. To mix and work into a uniform mass, as by folding, pressing, and stretching with the hands: kneading dough. 2. , Handmade Italian Breads in 90 minutes,'' (Hyperion; $24.95) which she also illustrated. The 85 recipes are her originals and interpretations, developed over years of trial and error. They are the same country loaves, filoncini, focacce and other basic breads sold by Buona Forchetta. Dunaway is out to dispel the mystique surrounding bread baking - that it is intimidating and time-consuming. ``It is so easy to make bread. Don't be afraid - throw your fear away. Bread is the most forgiving material in the world.'' She points out that the wonderful smell of the bread baking and wafting through the air in your kitchen is a bonus. ``Anyone who has never cooked - or people who have been cooking a lifetime - can make my world-class breads. No special equipment, knowledge or skill is needed.'' Most of the breads in the book use store-bought bread flour and yeasts - not fancy starters - require no kneading kneading, n a massage technique in which the whole hand is moved in a circular pattern while the fingers and thumbs squeeze the tissues beneath. (except brioche) - and can be whipped up in a matter of minutes A Matter of Minutes is an episode from the television series The New Twilight Zone. Cast
A renegade of sorts, Dunaway uses no proofers, temperature-controlled equipment, deck ovens or peels (as is usual in conventional commercial bread-baking) and regularly breaks every rule in the book about baking. She advocates moist, unworked doughs (far wetter than conventional bread doughs most bakers use) for yielding a chewy chew·y adj. chew·i·er, chew·i·est Needing much chewing: chewy candy. chew  i·ness n. , open structure and texture in breads like focaccia. And she doesn't punch down her dough, preferring instead to fold it over on itself with just a few hand strokes. To achieve better taste, she also believes in maximizing surface area (crust) in relation to volume (crumb) and bakes her breads at a higher temperature than normal. She says her breads are not like other breads. ``The crusts are lighter, chewier, user-friendly; the crumb is moist and stays fresh longer than most breads; ingredients are simple and to-the-point - no froufrou frou·frou also frou-frou n. 1. Fussy or showy dress or ornamentation. 2. A rustling sound, as of silk. [French, of imitative origin.] , as I call it. No fat, sugar or dairy products dairy products dairy npl → produits laitier dairy products dairy npl → Milchprodukte pl, Molkereiprodukte pl are used in the basic doughs at Buona Forchetta.'' Besides traditional and special breads, sweet loaves, pizza (and even some cakes), Dunaway also includes chapters in the book on breads for children and how to use breads in other creations - like bread soups, bread salads, bruschetta bruschetta Noun an Italian open sandwich of toasted bread topped with olive oil and tomatoes, olives, etc [Italian] , bread souffles and bread in pasta, rice or desserts. ``People don't know Don't know (DK, DKed) "Don't know the trade." A Street expression used whenever one party lacks knowledge of a trade or receives conflicting instructions from the other party. what to do with stale bread or half a loaf of bread. You can make all kinds of great things like Pears in Carmel With Cheese on Toast, Chocolate Bread Pudding Bread pudding is a dessert popular in British cuisine and that of the Southern U.S., as well as Belgian and French cuisine. The French refer to it by the English name "pudding" without the word "bread" and the Belgians call it Bodding. and Penne With Broccoli and Anchovies anchovies a cause of diarrhea, vomiting, salivation, lacrimation, depression, miosis, polypnea, tachycardia, hypothermia in cats. .'' It's time It's Time was a successful political campaign run by the Australian Labor Party (ALP) under Gough Whitlam at the 1972 election in Australia. Campaigning on the perceived need for change after 23 years of conservative (Liberal Party of Australia) government, Labor put forward a to roll up your sleeves and get baking with these inspirations from ``No Need to Knead.'' FOCACCIA (BASIC DOUGH FOR FLATBREADS OR LOAVES) This user-friendly dough is about as basic as you can get. It was the dough that inspired me to start my bakery in Los Angeles Los Angeles (lôs ăn`jələs, lŏs, ăn`jəlēz'), city (1990 pop. 3,485,398), seat of Los Angeles co., S Calif.; inc. 1850. . It is very hardy dough. With it you can make loaves of bread, flatbreads, crisp breads, little sandwich buns (focaccette), the French ladder bread fougasse, exotic hamburger buns, bread sticks and more. You can also forget it in the refrigerator or if you leave it to rise a little too long, it will bounce back very easily. 2 cups lukewarm water (85 to 95 degrees F) 2 teaspoons active dry yeast 4 cups unbleached bread flour 2 to 3 teaspoons regular salt 2 to 3 teaspoons olive oil olive oil, pale yellow to greenish oil obtained from the pulp of olives by separating the liquids from solids. Olive oil was used in the ancient world for lighting, in the preparation of food, and as an anointing oil for both ritual and cosmetic purposes. 2 tablespoons chopped fresh rosemary 1 teaspoon sea OR kosher salt kosher salt n. A refined, coarse-grained salt with no additives. [From its use in making meat kosher by drawing out the blood.] Measure water into a large bowl. Sprinkle yeast over water and stir until dissolved. Stir in 2 cups flour and regular salt and stir briskly until smooth, about 2 minutes. With a strong wooden spoon or a mixing spoon with a big hole in middle, stir in remaining 2 cups flour, about 2 minutes longer, just until dough pulls away from sides of bowl and flour is incorporated. Dough will be fairly wet and tacky (sticky), but when it pulls away from sides of bowl and forms a loose ball, you'll know dough has been stirred sufficiently. If it seems too sticky, stir in an additional 1/4 to 1/2 cup flour. SAME-DAY METHOD: Cover bowl with plastic wrap and let dough rise in a warm place until doubled in volume, 30 to 40 minutes. Proceed with shaping instructions. OVERNIGHT METHOD: Cover bowl and refrigerate re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. overnight. Dough will rise in refrigerator and acquire flavor from slower yeast action. Remove dough 2 hours before shaping and let stand, covered, in a warm place. Dough will rise for the second time. Proceed with shaping instructions. TO SHAPE INTO FOCACCIA: Preheat oven to 500 degrees F. Oil 1 or 2 nonstick non·stick adj. Permitting easy removal of adherent food particles: a frying pan with a nonstick surface. nonstick Adjective 13x18-inch baking sheets. Pour dough onto sheet(s), carefully scraping from sides of bowl with a rubber spatula spatula /spat·u·la/ (spach´u-lah) [L.] 1. a wide, flat, blunt, usually flexible instrument of little thickness, used for spreading material on a smooth surface. 2. a spatulate structure. . Brush dough with 2 teaspoons olive oil. To make traditional focaccia with indentations, dip your fingers into cold water or olive oil and insert them straight down into dough. Make holes in dough by pulling it to sides about 1 inch at a time. Pull holes at random to form little craters all over with pan showing through where you have put your fingers. As you work, stretch dough into a 1-inch-thick oval. (If you are using just 1 baking sheet, focaccia will cover almost entire sheet. Brush loaf with another teaspoon olive oil and sprinkle with rosemary and sea salt. Focaccia does not need to rise, but if you forget it for a few minutes, don't worry. It will bake beautifully, despite a little neglect. TO BAKE FOCACCIA: Place pan(s) in preheated 500-degree oven and reduce oven temperature to 450 degrees F. Bake 15 to 20 minutes or until focaccia has a nice, golden-brown color mixed with a little darker brown around indented in·dent 1 v. in·dent·ed, in·dent·ing, in·dents v.tr. 1. To set (the first line of a paragraph, for example) in from the margin. 2. a. area. Cut focaccia into wedges or rectangles and serve warm. Makes 1 large or 2 small focacce. TO SHAPE INTO LOAVES: Oil a seasoned nonstick, ovenproof ov·en·proof adj. Capable of resisting the heat produced in a kitchen oven: an ovenproof casserole dish. ovenproof adj → refractario, 9-inch skillet or 2 (5-inch) skillets. Pour dough into large pan or divide equally between 2 smaller pans by loosening dough with a spatula and then carefully scraping it from sides of bowl, keeping dough as inflated as possible. If you are using 2 pans, cut dough off at edge of bowl with spatula as it falls into each pan. The shape that dough takes on as it falls into pan is fine. Brush tops of loaves with olive oil, sprinkle with rosemary and sea salt and set aside to rise until doubled, about 15 to 20 minutes. Preheat oven to 500 degrees F. TO BAKE LOAVES: Place bread in preheated 500-degree oven and reduce oven temperature to 400 degrees F. Bake 30 to 35 minutes or until nicely browned and loaf sounds hollow when tapped with your finger. Remove loaf from pan and cool on a rack. Makes 1 large or 2 small loaves. NOTE: For a breakfast focaccia, mix 1 teaspoon ground cinnamon with 1 cup coarse brown sugar and sprinkle over focaccia in place of rosemary and salt. KALAMATA OLIVE ka·la·ma·ta olive also ca·la·ma·ta olive n. An edible variety of olive with a fruity flavor and meaty texture. [After Kalamata, Greece, city around which the olives are grown.] FILONCINO Our Kalamata Olive Bread is one of the most popular at Buona Forchetta, most likely because of the quality and taste of the olives used. Not every olive reacts well with flour and yeast, not to mention being baked. There is a sweetness to a good brine-cured olive, in contrast to the acrid, often bitter taste of the olives marinated in oil used by many bakers. The bread is stained with the rich dark juice of the briney olives released during baking. Use other kinds of olives if Kalamatas are not available; the result will be different. But don't worry, you will most likely come up with a delicious, new bread. Even martini olives work in a pinch. 1 1/4 cups lukewarm water (85 to 95 degrees F) 2 teaspoons active dry yeast 4 1/2 cups unbleached bread flour 1 teaspoon regular salt 3/4 cup chopped Kalamata olives (OR leave some whole, if desired) 2 tablespoons olive paste (see Notes) 3/4 cup Kalamata olive brine (see Notes) 2 teaspoons olive oil 1 teaspoon kosher OR sea salt Measure water into a large bowl. Sprinkle yeast over water and stir to dissolve. Stir in 2 1/4 cups flour, regular salt, olives and olive paste and stir until smooth, about 2 minutes. Add remaining 2 1/4 cups flour and olive brine and stir. Dough will be fairly wet and sticky, consistency of a very thick batter. If dough seems too wet, add an additional 1/4 to 1/2 cup flour. SAME-DAY METHOD: Cover bowl with plastic wrap and let dough rise in a warm place until doubled in volume, 30 to 45 minutes. With a scraper See scraping. or spatula, fold dough by gently lifting it up from underneath and turning or folding it over on itself 3 or 4 times. Let dough rise a second time in a warm place until doubled in volume, 30 to 45 minutes. Proceed with shaping instructions. OVERNIGHT METHOD: Cover bowl and refrigerate overnight. Dough will rise in refrigerator and acquire flavor from slower yeast action. Remove dough from refrigerator 2 hours before shaping and let stand, covered, in a warm place. Dough will rise for second time. Proceed with shaping instructions. TO SHAPE INTO LOAVES: Preheat oven to 500 degrees F. Spray a 3-loaf baguette pan with nonstick spray or rub with olive oil. With your left hand (or right hand if you are left-handed), hold bowl and tip it over opening of a groove and pour dough along and into groove by loosening dough with a spatula. Carefully move along groove as dough pours, keeping it as inflated as possible. With spatula, cut dough off at rim of bowl as it falls into groove. Dough should form a nice, rounded cylinder that fills groove and stands about 1/2-inch above rim of pan. Fill other 2 grooves. Brush tops of loaves with olive oil and sprinkle with kosher salt. TO BAKE LOAVES: Place pan in preheated 500-degree oven and reduce oven temperature to 400 degrees F. Bake 25 to 30 minutes or until tops are browned and loaves sound hollow when tapped. Remove baguetes from pan and cool on wire racks. Makes 3 baguettes. NOTES: If you prefer loaves with crisper crisp·er n. One that crisps, especially a compartment in a refrigerator used for storing vegetables and keeping them fresh. undersides, remove loaves from pan and return them to oven, placing them directly on oven rack, about 5 minutes. Cool on wire racks. Make olive paste by putting 2 cups pitted olives in a blender and pureering until smooth but still a little textured. Excess may be used for tapenade ta·pé·nade n. A spread of Provençal origin consisting of capers, black olives, and anchovies puréed with olive oil. [French, from Provençal tapéno, capers.] Noun 1. or on pizza or sandwiches. A strong olive brine is used to pack olives. If brine with olives you buy does not measure 3/4 cup, add enough water to measure 3/4 cup and add 1/4 teaspoon salt. BIGMAMA'S KOLACHES My grandmother made all of her own breads and pastries, among them the sweet rolls called kolaches, stuffed with fruit, farmer's cheese or poppy seeds. In the Czech and German community of Weimar, Texas Weimar is a city in Colorado County, Texas, United States. The population was 1,981 at the 2000 census. Weimar is famous for Kasper's sausage, which draws a crowd every Saturday to Kasper's Meat Market in downtown Weimar. There is also a strong history of baseball in Weimar. , a lot of kolaches changed hands, but undeniably Bigmama's were different. 1/2 cup unsalted butter, softened, plus about 3 tablespoons, melted 4 tablespoons granulated sugar Noun 1. granulated sugar - sugar in the form of small grains powdered sugar - sugar granulated into a fine powder refined sugar, sugar - a white crystalline carbohydrate used as a sweetener and preservative granulated sugar 2 large eggs 1 cup dairy sour cream OR plain yogurt 1 teaspoon salt 1 tablespoon active dry yeast 1/4 cup lukewarm water (85 to 95 degrees F) 1 cup warm milk 5 cups unbleached all-purpose flour Apricot Filling OR Cottage Cheese cottage cheese a soft, uncured cheese made from soured skim milk; most of the lactose is removed with the whey. Used in low-residue diets for dogs and cats. Filling (recipes follow) 2 to 3 tablespoons sifted powdered sugar (optional) TO PREPARE DOUGH: In a large mixing bowl, beat together 1/2 cup softened butter and granulated sugar until creamy. Add eggs, sour cream and salt. Dissolve yeast in water and stir into mixture. Gradually add milk and flour and stir until dough is smooth and satiny sat·in·y adj. Lustrous and smooth like satin. See Synonyms at sleek. Adj. 1. satiny - having a smooth, gleaming surface reflecting light; "glossy auburn hair"; "satiny gardenia petals"; "sleek black fur"; "silken . Use about 1 teaspoon melted butter to coat a clean bowl and place dough in bowl. Cover tightly and refrigerate about 2 hours or overnight. Dough will rise in refrigerator and gain flavor. TO SHAPE ROLLS: Remove dough from refrigerator and let stand, covered, in a warm place about 45 minutes. Rub 2 baking sheets with melted butter. Divide dough in half and shape each portion into 8 little round flat cakes. Arrange cakes 3 inches apart on baking sheets. With your thumb, make a wide, deep indentation in·den·ta·tion n. A notch, a pit, or a depression. in center of each for filling. Spoon about 2 teaspoons Apricot OR Cottage Cheese Filling into each indentation. Close dough over filling by gathering outside of flattened cake and pulling it together like a drawstring purse over filling. Brush kolaches with remaining melted butter, cover, and let rise about 30 minutes or until doubled. TO BAKE ROLLS: Bake in preheated 350-degree oven 20 to 25 minutes or until golden brown. Transfer to cooling racks. If desired, sift a bit of powdered sugar over tops. Makes 16 kolaches. APRICOT FILLING 1 (8-ounce) package dried apricots Water 2/3 cup sugar 1 teaspoon lemon juice In a saucepan, combine dried apricots with just enough water to cover. Bring to a simmer and cook until soft. Add sugar and lemon juice and cook over low heat about 20 minutes, until thick and shiny. Cool and use to fill kolaches, as directed. Makes about 1 cup. COTTAGE CHEESE FILLING 1 cup large- OR small-curd cottage cheese 1/2 cup sugar 1/4 cup toasted bread crumbs (crumbs made from rosemary focaccia are good in this) 1 large egg yolk yolk (yok) the stored nutrient of an oocyte or ovum. yolk n. The portion of the egg of an animal that consists of protein and fat from which the early embryo gets its main nourishment and of 1 tablespoon grated lemon peel Pinch ground mace Pinch salt Loosen lid on cottage cheese container or loosely cover a measured cup of cottage cheese and leave on countertop at room temperature about 12 hours to sour. Mix cottage cheese, sugar, bread crumbs, egg yolk, lemon peel, mace and salt until very smooth. Use to fill kolaches, as directed. Makes about 1 cup. PENNE WITH BROCCOLI AND ANCHOVIES Even the most adamant broccoli haters love this dish, although it is best not to tell them what's in it. Just serve it and wait. You may substitute cauliflower cauliflower (kô`lĭflou'ər, käl`ĭ–), variety of cabbage, with an edible head of condensed flowers and flower stems. Broccoli is the horticultural variety (botrytis); both were cultivated in Roman times. for the broccoli, for variety. Salt Water 1 1/2 pounds fresh broccoli, trimmed, cut into florets and stems removed 3/4 cup olive oil 4 cloves garlic, minced 1 cup tomato sauce OR 4 ripe tomatoes, diced 1 (2-ounce) tin anchovies in olive oil, drained 4 tablespoons raisins 2 tablespoons drained capers CAPERS. Vessels of war owned by private persons, and different from ordinary privateers (q.v.) only in size, being smaller. Bea. Lex. Mer. 230. 2 tablespoons chopped fresh mint 1/2 cup pine nuts 3/4 cup fresh bread crumbs 16 ounces uncooked penne Juice of 2 large lemons Put 2 inches salted water in a large pot and bring to a simmer. Add broccoli, cover and cook about 3 to 4 minutes, just until tender. Do not overcook overcook Verb to spoil food by cooking it for too long Verb 1. overcook - cook too long; "The vegetables were completely overcooked" . Remove broccoli with a slotted spoon A slotted spoon is an implement used in food preparation. Most of its uses involve separating solid foods from liquids, such as taking vegetables from a pot of boiling water. A significant exception is the traditional absinthe ritual. and set aside. (To keep bright green color of broccoli, run under cold water 2 to 3 seconds. Drain well.) Fill same pot with water (for pasta) and add salt to taste. Bring to a boil, while you make sauce. In a large skillet, heat 1/2 cup olive oil over medium heat, add garlic and saute sau·té tr.v. sau·téed, sau·té·ing, sau·tés To fry lightly in fat in a shallow open pan. n. A dish of food so prepared. 1 or 2 minutes. Add tomato sauce or tomatoes, anchovies, raisins, capers and mint, and cook about 10 minutes, stirring until well mixed. In a small skillet, heat remaining 1/4 cup olive oil over medium heat, add pine nuts, and toast 2 to 3 minutes, shaking pan several times to avoid burning. Add bread crumbs and cook 2 to 3 minutes longer. Remove from heat. Cook pasta in boiling water 9 minutes or just until al dente al den·te adj. Cooked enough to be firm but not soft: pasta al dente. [Italian : al, to the + dente, tooth. . Drain, leaving a few tablespoons of water in pot. Return pasta to pot and toss with broccoli, tomato sauce and pine nut mixture. Add lemon juice and serve immediately. Makes 4 servings. SPOTLIGHT ON ... SUZANNE DUNAWAY Age: Over 40. Profession: Owner of Buona Forcetta Hamdmade Breads in West Los Angeles and free-lance illustrator. Hometown: Born in Dallas; grew up in Houston. Food background: Cooking and eating from the age of five. Dunaway is a self-taught chef. Favorite foods: Artichokes; caviar caviar or caviare (kăv`ēär), the roe (eggs) of various species of sturgeon prepared as a piquant table delicacy. ; white truffles. Secret food passion: Chocolate. Favorite thing to cook and eat: Pasta alla Romana (with shaved botarga - pressed fish roe from Sicily). Most popular breads at her bakery: Pane osso and rosemary focaccia. Favorite kitchen gadget: Food processor. Pet peeve pet peeve n. Informal Something about which one frequently complains; a particular personal vexation. Noun 1. pet peeve - an opportunity for complaint that is seldom missed; "grammatical mistakes are his pet peeve" : Disorganization disorganization /dis·or·gan·iza·tion/ (-or?gan-i-za´shun) the process of destruction of any organic tissue; any profound change in the tissues of an organ or structure which causes the loss of most or all of its proper characters. . Favorite cookbook: ``See Rome and Eat,'' by Beverly Pepper Beverly Pepper is a modern sculptor, and abstract painter. She was born Beverly Stoll on December 20, 1922, in New York City, New York, U.S., and educated at the Pratt Institute (from 1940) and the Art Students League of New York. . Ideal vacation: Anywhere in Italy. Favorite restaurant: LaCampana in Rome. What does she do when not baking or cooking?: Gardens and oil-paints. If she couldn't be a bakery owner, what would she be?: A restaurateur res·tau·ra·teur also res·tau·ran·teur n. The manager or owner of a restaurant. [French, from restaurer, to restore; see restaurant. . Dream job: To have her own restaurant and still have a life. Worst kitchen disaster: ``When the duck montmorency flew off the silver platter with the cherries and hit the plate glass window in my house in Berkeley in the '60s. The worst part was I had a pure white long crepe crepe (krāp), thin fabric of crinkled texture, woven originally in silk but now available in all major fibers. There are two kinds of crepe. dinner dress on, and it was covered with red cherries and juice. I put the duck right back on the platter and served it.'' If she could dine with anyone (current or in history) who would it be?: M.F.K. Fisher. Most memorable meal: Her huband's birthday dinner about seven years ago in a restaurant (that was closed but let them in anyway and cooked a special meal for them) on Capri where they were served wild mushroom ravioli, grilled fresh fish, a vegetable and wine. ``We sat alone on a terrace looking out at the beautiful sea in a closed restaurant.'' CAPTION(S): 10 photos Photo: (1 -- 2 -- color) Suzanne Dunaway, above, owner of Buona Forchetta Hand Made Breads in West Los Angeles offers consumers a variety of different breads in her new cookbook. Enjoy Rosemary Focaccia, left, warm and fragrant from your oven. (3 -- 8 -- color) Step by Step - Wonderful fresh Rosemary Foccacia can be easily baked by home cooks as Suzanne Dunaway demonstrates. (3) To make the dough, add yeast to lukewarm water and dissolve. (4) Then stir in flour and salt until dough pulls away from sides or bowl. (5) Cover tightly with plastic wrap and let rise in warm place until doubled. (6) To shape, pour half of the wet and sticky dough onto an oiled baking pan. Brush dough with oil. (7) Use fingers to make indentations in dough and make holes by pulling and stretching it. (8) Brush dough with oil and sprinkle with chopped fresh rosemary and sea salt. Then bake in a preheated hot oven until golden brown. Serve warm. (9 -- color) Penne With Broccoli and Anchovies is a delicious creation using pasta, bread crumbs, pine nuts, capers, raisins, mint, anchovies, broccoli and tomato sauce to make a hearty Italian dish. (10 -- color) Suzanne Dunaway Michael Owen
Box: SPOTLIGHT ON ... Suzanne Dunaway (See text) |
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