Angels and Anchovies |

Angels and Anchovies

Eileen JoyceBob and Jinx Larive (left) help members of the Friendship Club dish out lasagna at the Senior Center Thursday.
ALL | GrassValleyArchive

Members of the Friendship Club celebrated their special friendships Tuesday at their annual “Love Feast.” The nonprofit organization offers Nevada County adolescent girls educational and emotional support year-round with after-school tutoring, cultural excursions, a technology program and summer enrichment.

“Friendship Angels” are local women who have given their hearts to 80 Friendship girls aged 11 to 18. Angels and girls shop for supplies and clothing for school, and spend time together throughout the year in a mentoring friendship that focuses on teaching self-respect.

This year’s “Love Feast” was truly a gift of friendship on the part of guest chefs Bob and Jinx Larive. More than 150 girls and Angels enjoyed the meal prepared in San Francisco at the Larives’ famous North Beach Italian restaurant, Fior d’Italia. The meal was packed into coolers, transported, and finished at the Grass Valley Senior Center.

Six Angels were honored for guiding their girls for five years. Kay Lott Baker, Julie Cobden, Marilyn Collier, Helen Hansen, Kathy Johnson and Janie Marini were presented with sterling silver-and-sapphire pins. The celebration ended with lively games and a contest to come up with the largest number of songs with the word “love” in the title.

The Friendship Club will accept 20 new girls into the program in June. For more information or to inquire about being an Angel, call 265-4311

Cabbage and

Bread Soup

(Bob and Jinx Larive)

1 loaf French bread, cut into1/4-inch-thick slices

1 head (2 to 21/2 pounds) savory or green cabbage

1 pound Fontina cheese, thinly sliced

4 to 5 ounces pancetta (Italian bacon)

2 quarts beef broth

Preheat oven to 400 degrees. Core cabbage and slice thinly. In 6- to 8-quart kettle, layer1/3 each bread, cabbage, Fontina and Parmesan cheese. Repeat, making two more layers. With your palms, press ingredients firmly to level. In a 3- to 4-quart pan over medium-high heat, stir pancetta frequently until slightly crisp, about 5 minutes. Discard fat. Scatter meat over cheese in soup kettle. In pancetta pan, bring broth to a boil and pour over layered ingredients. Cover soup pan tightly with domed lid or foil. Mixture puffs up and cheese sticks if it touches lid. Set soup pan inside a rimmed pan to catch any overflow. Bake about 11/2 hours until a crispy crown forms. Dip down through ingredients and ladle soup into bowls. Serves 10.

Note: To get a head start, fill pan with all ingredients except the broth, cover and chill up to one day, then pour in boiling broth and bake.

Bagna Cauda with Roasted Peppers

(Bob and Jinx Larive)

Bagna cauda means “warm bath” in Italian, and in this dish you literally “bathe” vegetables in a luscious anchovy and olive oil sauce. I f you increase the proportions, you can keep the bagna cauda warm in a fondue pot and dip various raw winter vegetables in it for a tasty treat.

3 tablespoons olive oil

4 cloves of garlic, finely sliced

1/2 ounce anchovies, chopped or paste

1/2 cup cream

6 bell peppers (green, red or yellow)

Saute garlic in oil until just light brown. Add anchovies; stir with wooden spoon. Add cream; bring to boil. Remove from heat. Halve bell peppers, roast in oven or over burner on stove. Let cool then peel. Drizzle sauce over or dip peppers into the sauce. Serves 4.

Fresh Lasagna with Besciamelli and Bolognese Sauce

(Bob and Jinx Larive)

Besciamelli Sauce:

Small onion, chopped

2 bay leaves

2 sprigs fresh thyme or 1 teaspoon dried

Dash nutmeg

1/4 cup butter

1/4 cup flour

2 cups milk, scalded

Salt and pepper to taste

Saute onion and seasonings in small amount of butter until onions are translucent. Add remaining butter and flour; stir until it thickens. Add scalded milk, bring back to boil. Strain sauce; set aside and cover with plastic wrap to keep hot.

Bolognese Sauce:

Medium onion

Medium carrot

2 stalks celery

2 cloves garlic

2 sprigs fresh thyme or 1 teaspoon dried

2 bay leaves

2 ounces mushrooms, sliced

Pinch of nutmeg

Salt and pepper to taste

1/2 pound ground pork

1/2 pound ground beef

1 can (1 pound 12 ounces) peeled tomatoes, Italian style

4 ounces whipping cream

Olive oil

1 pound fresh lasagna pasta

Saute all ingredients except meat, whipping cream and pasta. Saute the meat with some of the olive oil until liquid dissipates. Drain excess fat from meat and add to sauteed mixture. Crush or grind tomatoes; add to sauce. Cook about 1 hour. Add cream. Cook pasta in salted boiling water about 8 minutes or al dente. Immerse pasta in cold water to stop cooking process. Use an 8 by 12-inch baking dish. Layer each sauce with pasta, making sure Bolognese sauce is the first layer and Besciamelli is the top layer.

Suggestion: Mix grated Parmesan with sauce as you layer pasta. Bake at 350 degrees about hour until top is brown.


Chocolate Cake

(Kay Baker)

Flourless Chocolate Cake is a great make-ahead dessert perfect for Valentine’s Day. It can be stored wrapped in plastic in the refrigerator or freezer. Bring it to room temperature before serving.

1/3 cup water

1/2 cup sugar

1/2 cup unsalted butter, cut into 8 pieces

12 ounces semi-or bittersweet chocolate, chopped into small pieces

1/3 cup orange liqueur (Cointreau)

6 eggs

Preheat oven to 325 degrees. Butter an 8-inch cake pan. Cut parchment or waxed paper to fit the bottom of the pan and place cake pan in a baking dish so water can be poured in to create a bain-Marie/water bath. Bring water and sugar to a boil, stirring to dissolve sugar. Turn off heat, add butter and chocolate. Let sit 2 minutes to melt; stir to smooth. Whisk in liqueur, then the eggs, one at a time. Pour the batter into the cake pan. Pour 11/2 cups warm water into baking dish. Place both pans on the middle rack of oven and bake 40 to 45 minutes. (The water bath helps the batter set to a smooth consistency.) When done, the cake will be slightly puffed and feel soft (not liquid) when pressed lightly in the center. Remove pans from oven, take cake pan out of the water, cool for an hour. Remove cooled cake from pan, smoothing sides. To slice easily, use a thin-bladed knife dipped into hot water between each slice. Garnish with whipped cream and raspberries.

Brownie Cheesecake Torte

(Mary Collier)

1 package fudge brownie mix

2 teaspoons instant coffee granules

1/2 teaspoon ground cinnamon

1 jar (4 ounces) carrot baby food

1/2 cup plus 2 tablespoons sugar, divided

4 teaspoons flour

1 teaspoon vanilla extract

8 ounces Neufchatel cheese, softened

8 ounces cream cheese, softened

2 large egg whites

3 tablespoons milk, divided

2 tablespoons cocoa powder

Preheat oven to 425 degrees. Coat 9-inch springform pan with cooking spray. Combine brownie mix, coffee, cinnamon and carrots; press into bottom and 1 inch up sides of prepared pan. Combine1/2 cup sugar, flour, vanilla and cheeses in large mixing bowl; beat on medium speed until well blended. Add egg whites and 2 tablespoons milk; beat well. Combine1/2 cup batter, 1 tablespoon milk, 2 tablespoons sugar and cocoa in small bowl; stir well. Spoon remaining batter alternately with cocoa mixture into prepared crust. Swirl lightly to marble. Bake at 425 degrees for10 minutes. Reduce temperature to 250 degrees; bake 45 minutes or until almost set. Garnish with chocolate syrup and fresh berries. Serves 12.

Write Bette Worth at The Union, 464 Sutton Way, Grass Valley, 95945; or she can be reached at

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