Rozanne Gold
Author, Recipes 1-2-3: Fabulous Food Using Only 3 Ingredients;(Viking Penguin 1996)
Consulting Chef to Windows on the World,
New York NY

Menu for Dinner in Your Silk Pajamas:

Smoked Salmon "Pitza"
Angel's food: Angel Hair Pasta with Truffle Oil
Strawberries and Candied Ginger Dipped in Chocolate

"Its not what you make for dinner its what you do before."

Smoked Salmon "Pitza"
(Recipes 1-2-3, Viking Penguin, 1996)

  • 4 Pita breads
  • 4 ounces herbed goat cheese or scallion cream cheese
  • 12 ounces thinly sliced smoked salmon or pastrami-cured salmon

Preheat the oven to 425 degrees F.

Lay the pita breads flat on a large baking sheet. Whip the goat cheese until light and fluffy and spread the cheese evenly on the pita breads, leaving a boarder of inch. Place the smoked salmon evenly on top to completely cover the cheese.

Bake 6 or 7 minutes, until salmon is warmed.

Serve on individual plates. If desired, cut each into 6 wedges, using a pizza cutter or very sharp knife.

Angel's food: Angel Hair Pasta with Truffle Oil

  • 8 ounces fresh Angel Hair Pasta
  • 3 tablespoons Truffle Oil, plus additional for drizzling
  • 1/2 cup grated Parmigiano-Reggiano

Bring a large pot of salted water to a boil. Add the pasta and cook until tender, about 8 minutes, being careful not to overcook. Drain the pasta in a colander, saving 1/4 cup of the cooking water. Put the pasta in a warmed ceramic bowl.

Add the truffle oil, a little cooking water, salt to taste, and a generous amount of freshly ground white pepper. Toss gently, adding a little more cooking water if necessary.

Divide the pasta evenly into soup plates. Sprinkle each with 2 tablespoons cheese. Do not mix. Drizzle a little additional truffle oil , if desired.

Strawberries and Candied Ginger Dipped in Chocolate

Makes 32 pieces

  • 6 ounces good-quality bittersweet chocolate, chopped
  • 16 large ripe strawberries with long stems
  • 16 large pieces of crystallized ginger

In the top of a double boiler set over hot water, melt the chocolate, stirring occasionally. Remove the chocolate from the heat and keep it over hot water to keep it from becoming too thick.

Holding each strawberry by the stem, dip it into the chocolate, coating two- thirds of the berry. Let any excess drip off. Put the strawberries on a baking sheet lined with foil or waxed paper. Chill until hardened.

Pierce each piece of ginger with a toothpick and dip it into the chocolate to coat two-thirds, letting excess drip off. Place on a tray until hardened.