Bastille Day Recipe: Fandango Anchoïade


A salty unctuous and addictive garlic and anchovy dip. Usually served with raw vegetables or grilled vegetables or spread on Country Bread toasts or bread sticks.


  • 7oz Anchovies packed in oil, drained
  • 2 Clove of Garlic peeled and chopped
  • Teaspoon Cappers chopped
  • Teaspoon Flat Leaf Parsley chopped
  • ½ Cup Olive Oil
  • 1 Tablespoon Red Wine Vinegar
  • ½ Tablespoon Lemon Juice


  • Radishes, cherry tomatoes, carrot sticks, celery sticks, raw fennel, young zucchini sticks, hard boiled eggs

Combine the anchovies and garlic and grind them in a mortar or food processor. Transfer to bowl, add vinegar and lemon juice. Wisk the olive oil slowly, very slowly until it achieves the consistency of a thin mayonnaise. Then add chopped cappers, parsley (no salt only pepper)

Serves 4

Bon appétit and vive la revolution!

Fandango Summer Recipe

4 Large Tomatoes
½ lb Mozzarella
1 Soup Spoon :
Sun-dried tomatoes, chopped
Kalamata Olives, chopped
Basil, chopped
Olive Oil
Frise Salad

Cut the Tomatoes 1/3 from the top. Empty the inside
Dice the mozzarella and mix with Sun-dried tomatoes, Kalamata olives and Basil
Fill tomatoes and put top back on.
Drizzle with olive oil and place on Frise salad.

Salmon Quiche  


  • 1 recipe pastry for 9 inch single crust pie
  • ¼ stick of butter
  • 6oz fresh Salmon, cubed
  • 1 cup shredded Swiss Cheese
  • 1/3 cup chopped onion
  • 4 eggs beaten
  • 2 cups light cream
  • Pinch of Nutmeg
  • Salt and Pepper to taste


  • Preheat oven to 375 degrees
  • Sauté chopped onion and salmon in butter for 5 min, put in pasty shell
  • In a medium bowl, whisk together eggs, cream, salt, pepper, nutmeg. Pour mixture into pastry shell.
  • Bake for 35 min in preheated oven (375 F) or until a knife inserted in middle of pie comes out clean.
  • Allow quiche to sit for 10min before serving in wedges.

Veloute D’Asperges (Asparagus Soup)  976fa309e29faae2d623222b009ffd81


1 lb fresh Asparagus

3 cups Chicken Broth

4 tbsp butter

2 tbsp flour

2 cups milk

Salt and White Pepper


Put asparagus and chicken stock into a medium pot and bring to a boil. Reduce heat to simmer until soft, 10-15 minutes. Puree asparagus and remaining broth in the bowl of a food processor, then return to pot and set aside.

Melt butter and stir flour until blended Add milk and add asparagus stock.

Season with salt and pepper.


Fandango Blissini



1 1/2 cups Prosecco, chilled

1 1/2 cups orange juice, chilled

1 1/2 cups pomegranate juice, chilled

Mint leaves, for garnish


Combine the Prosecco, orange juice, and pomegranate juice and pour into 4 Champagne glasses. Garnish with mint leaves and serve.


OXTAIL SOUP oxtailsoup

4 pounds oxtails
2 pounds beef or pork bones…
2 carrots
2 onions
5 cloves garlic
1 or 2 celery stalks
1 leek
2 bay leaves
2 to 3 tablespoons each butter and olive oil
potatoes (optional)
flour or other thickener (optional)
salt and pepper to taste

In a stockpot or heavy cast-iron Dutch oven, brown 2 tablespoons of butter and 2 tablespoons of olive oil, two or three carrots, two onions cut into slices, and herbs to season.
When vegetables begin to take on color remove from the stockpot and set aside.
Replenish olive oil and butter if need be and add 4 pounds of oxtails, and about 2 pounds gelatinous bones. Brown, turning and basting – do not allow to dry. The browning step can also be accomplished by roasting in the oven.
After the oxtails take on sufficiently roasted color, add five cloves garlic and brown for 10 minutes. When the garlic becomes roasted, mash it into the oil. Add water, only enough to cover. Return the carrots, onions, and add two bay leaves, a rib or two of celery cut into inch pieces, a chopped leek if you have one, a sprig of thyme and other herbs of your choice, and salt and pepper to taste.
Simmer on the lowest heat for 3-3 1/2 hours.

Anise Seed Cookies 

Marietta's Cookies (5)

 2 cubes Butter
2 cup Sugar
6 Eggs, medium
1 Tablespoon Vanilla
3 Tablespoon Anisette Extract (1 oz. liquor)
3 Tablespoon Anise Seed
7- 9 cups Flour
1 Tablespoon Baking Powder
Dash Salt
2 Cup Walnuts, chopped well
Egg yolk wash

Preheat oven to 310°
 1) Cream sugar and butter together until smooth.
2) Beat eggs with vanilla & anisette and add to the creamed sugar mixture.
3) Sift flour, baking powder, anise seeds and salt together and add to egg mixture spoonful at a time.
4) Add walnuts
Let rest for at least 3 hours in refrigerator.
Roll into 1 1/2 “strips… may need flour to roll, if dough is sticky. Place rolls on baking sheet. Brush with egg wash.

Osso Bucco

The discovery of a new dish does more for the happiness of mankind than the discovery of a new star

Anthelme Brillat-Savarin

This dish originated in Milan but found a home in Provence. It’s characterized by an herbal mixture called a gremolata, without which – say the Milanese cooks – you can’t have genuine osso bucco.

4 veal shanks

1 cup flour

½ cup olive oil

1 onion thinly sliced

4 leeks, whites only

1 bay leaf

2 cups small mushroom caps

2 carrots, quartered

4 yellow squash, quartered

1 stalk celery diced

6 new potatoes

½ cup dry white wines

2 ½ cups tomatoes, chopped fresh, or canned Italian plum tomatoes

1 teaspoon tomato paste

1 ½ teaspoons chopped parsley

1 clove garlic, crushed

1 tablespoon grated lemon peel

Salt, pepper

Dredge the shanks with flour and put them in a medium hot skillet with the olive oil. When they’re browned, take them out and put the bay leaf and vegetables (except the tomatoes) in the skillet and cook over medium heat for 5 minutes. ADD THE WINE AND SIMMER UNTIL IT EVAPORATES. Add the shanks, the tomatoes, and tomato paste to the ingredients in the skillet. Cover the skillet and simmer until the shanks are tender, about 1 to 1 ½ hours. You might need to add wine or water during this period.

Remove the shanks and strain the sauce.

Put the sauce and meat back in the pan and stir in the gremolata – that’s the garlic, parsley, and lemon peel blended together. Salt and pepper to taste. Simmer for about 5 minutes and it’s ready.

Serves 4

Bouillabaisse Fandango

For the Soup:

  • 1.5 lbs   Fish heads, bone trimmings, prawn shells and heads (all rinsed under cold running water)
  • 1 lbs    White fish
  • 1.5 Tbs  Olive oil
  • Onion medium size, diced
  • 1/2    Leek  stalk, halved & sliced
  • 1/2   Fennel bulb, chopped
  • Garlic cloves,  peeled
  • Peel of ½ orange
  • 1/2 Tbs Tomato puree
  • 1 Tbs  Tomato paste
  • 1 lbs  Ripe tomatoes,  cut in pieces, to yield 4 cups
  • Bouquet garnie (parsley, thyme, bay leaves)
  • 1 pint  White wine
  • 1/4 tsp  Pastis (Ricard, Pernod or anise liquor)
  • Pinch  Saffron threads or ½ tsp powdered saffron
  • ½  Quarts water
  • For the Bouillabaise
  • lbs  White Fish (Seabass, snapper, halibut, monkfish, prawns, clams & mussels)
  • 6  Small potatoes, par boiled
  • 6  Croutons (from sliced baguette)
  • Rouille (garlic , olive oil and saffron mayonnaise)
  • 1/4 cup Gruyere or Swiss cheese


Saute onion, garlic, leeks and fennel in the olive oil until translucent.  Add fish, fish bones, trimmings,  heads &  shells from prawns and sauté for 5 minutes stirring constantly.  Add orange rind, bouquet garni, salt pepper, saffron,  white wine and enough cold water to cover ingredients by 2 inches.  Bring to a fast boil and then simmer  for ½ hour – making sure to skim any foam that rises to the surface.

Strain the soup through a sieve by pressing as much fish as possible through the holes or by pressing the mixture through a ricer.

Add saffron and check seasonings.  Add par boiled potatoes and fish starting with the thickest fish and finishing with the clams, mussels & prawns, which require the least amount of cooking time. Simmer until cooked and then add a few drops of Pastis and serve with croutons (rubbed with fresh whole garlic cloves) covered with rouille. Serves 8

Chicken Mediterranean

Food Patrick Tragenza 004 - Copy

 1 fryer, cut up

1 cup onion, chopped

1 cup celery, chopped

1 clove garlic, minced

10 cracked Italian olives

1 tablespoon capers

1 teaspoon sugar

½ cup white wine

1 piece fresh rosemary (1 ½ inches), minced

1 teaspoon fine herbs

½ teaspoon basil

1 teaspoon Worcestershire sauce

1 ½ cups chicken stock

1 teaspoon tomato paste

1 teaspoon wine vinegar

Sauté the chicken pieces in olive oil in a Dutch oven, then remove them and set them aside.

In the same pan, sauté the onions, celery, and garlic until they’re limp. Add sugar, tomato paste, herbs, wine, vinegar and the rest of the ingredients. Cover and simmer for 15 minutes.

Add the pieces of chicken and simmer for 30 minutes.

Serves 4

Croque Monsieur Soufflé

The Sandwich Croque - Copy
2 slices white bread
2 pieces thinly sliced ham
2 pieces thinly sliced Swiss cheese
Place the 2 slices of ham between the 2 slices of cheese, then put it all between the 2 slices of bread. In other words, make a ham and cheese sandwich. The trim the crusts from the bread.

The Sauce
2 egg yolks
4 ounces shredded Swiss cheese
2 ounces whipping cream
Salt and pepper
Put egg yolks, cheese, and whipping cream in a bowl and mix with a rubber spatula. Put the sandwich in a pan and pour mixture over it. Bake at 325°F for 10 to 15 minutes, or until the cheese turns golden.

Fandango Tomato and Roquefort Tart Provencal

•    Purchase frozen pie crust and brush with olive oil
•    ¼ lbs Ham diced in cubes
•    4 Tomatoes sliced in rounds
•    3 Eggs
•    2 ½ cups Heavy Cream
•    1 Clove Garlic Sliced
•    1 Clove Shallot Sliced
•    2 Tbsp Parsley Chopped
•    2 Tbsp Fresh Basil Chopped
•    3 Tbsp Olive Oil
•    5 ounces Roquefort Cheese
•    Paprika, salt and pepper to taste

1. Heat the olive oil with the chopped garlic and shallots
2. Slice tomato in rounds and let drain on a paper towel
3. Place egg and cream in bowl and whip just to mix together.  Add 1 Tbs basil, 1 Tbs parsley, cheese, diced ham, paprika and salt and pepper.
4. Cook pie crust. Arrange two of the sliced tomato (keeping the remaining two tomatoes for the garnish) on the bottom of the cooked crust and gently pour the egg mixture over it.
5. Place the filled tart in a 375 degree oven for 20 minutes. After 20 minutes, top with the remaining tomatoes, basil and parsley and bake an additional 5 minutes and finish with placing tart under broiler for 3 minutes.

Fandango Beet Salad  

5 Small Beets(boiled or oven roasted) and cubed
4 cups of Mesclun  Fandango Food (2)
2 sliced Mushrooms
1 Tomato quartered
2 Eggs boiled, quartered
4 slices of Mozzarella
½ cup Blue Cheese
½ cup Vinaigrette
Sliced Red Onion Rings
Kalamata Olives
Sliced Red/Yellow Pepper
¼ cup chopped Parsley
½ cup Carrots
1 medium Potato boiled cubed

Fandango Chocolate Mousse

Chocolate Mousse½ pound semi-sweet chocolate
6 large eggs, separated
¼ cup Grand Marnier
2 cups whipping cream
6 tablespoons sugar

Melt the chocolate over low heat, stirring it frequently to make sure it doesn’t burn. When it’s melted, remove it from the heat.

Put the egg yolks in a heavy-bottomed saucepan and put the pan over low heat. Beat the eggs with a wire whisk until they begin to thicken. Add the Grand Marnier and continue to beat until you have a uniform sauce. With a wooden spoon, stir the melted chocolate into the sauce until it’s blended.

In another bowl, beat the whipping cream, adding the sugar as you go, until it’s stiff. Then mix it in with the eggs, chocolate, and Grand Marnier.

Beat the egg whites until they’re stiff, then fold them into the mixture.

Now you’ve got mousse. Spoon it into serving dishes and chill for at least 6 hours.


Garlic Soup Fandango


6 cloves Garlic, peeled & thinly sliced
¼ cup Vegetable oil
4 Tomatoes, skinned, seeded & roughly chopped
5 cup Chicken stock
¼ cup Red wine vinegar
4 Eggs, separated
Salt and Pepper to taste

Sauté briefly garlic in oil over low heat. Add tomatoes & salt and pepper to taste. Simmer for 20 minutes and then add chicken stock.

Cover and simmer for an additional 20 minutes

Beat 4 egg yolks with vinegar. Pour into hot soup, stirring constantly

Beat the egg whites until frothy and stir into the hot soup

Check to make sure if additional salt & pepper are needed

Serves 4

Fandango Greek Lemon Soup

Greek Lemon Soup

2 Chicken Breasts Diced (skin remove)
2 Quarts of Chicken Broth
1 ½ cup of dry white wine
½ cup rice
2 egg yolks
Juice of 3 lemons

Bring chicken broth to a boil. Add rice and cook for 20 minutes. When rice is almost done, add diced chicken and white wine and simmer for an additional 10 min.

In a bowl, beat egg yolk and lemon juice till foamy. Slowly add 1 cup of hot broth while still beating. Pour egg mixture into hot broth, whisking constantly. Salt and Pepper to taste.

Serve immediately and garnish with thinly sliced lemon wheel and chopped parsley.