Friday, November 23, 2012
Not Yo Moma's Banana Pudding
2 bags Pepperidge Farm Chessmen cookies
6 bananas -- sliced (6 to 8)
2 cups milk
1 box instant French vanilla pudding -- (5-ounce)
1 package cream cheese -- (8-ounce) softened
1 can sweetened condensed milk -- (14-ounce)
1 container frozen whipped topping thawed -- (12-ounce) or equal amount sweetened whipped cream
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
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Saturday, March 5, 2011
Nutty Pasta
2 ounces almonds -- shelled
2 ounces pine nuts
2 ounces pistachios -- shelled
1 bunch fresh flat-leaf parsley -- leaves picked
1 bunch fresh mint -- leaves picked
12 ounces spaghetti
Kosher salt
Splash olive oil
Parmesan cheese -- for grating
Zest of 1 orange
Put the nuts and herbs in the food processor and whiz up. The mixture will be fine, but should still have texture, not be completely pulverized.
Cook the spaghetti in boiling, salted water until al dente. Drain. Toss in a bowl with the nuts (reserving some for garnish), olive oil, cheese, and orange zest, to taste. Serve immediately.
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Wednesday, October 27, 2010
Baked Flounder
1 pound flounder fillets(2 fillets)
2 tablespoons butter
2 ounces white wine
4 slices tomato
4 slices lemon
2 tablespoons lemon juice
salt and pepper -- to taste
1 tbl chopped parsley
Preheat oven to 350.
Melt butter in pan or pyrex dish large enough to hold fillets. Toss fillets in butter and lightly salt and pepper.
Shingle tomato and lemon slices over fillets and pour wine/lemon juice over all. Again, lightly salt and pepper tomato and lemon slices.
Bake in oven for 8-10 minutes. Remove from oven and sprinkle with parsley and serve.
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2 tablespoons butter
2 ounces white wine
4 slices tomato
4 slices lemon
2 tablespoons lemon juice
salt and pepper -- to taste
1 tbl chopped parsley
Preheat oven to 350.
Melt butter in pan or pyrex dish large enough to hold fillets. Toss fillets in butter and lightly salt and pepper.
Shingle tomato and lemon slices over fillets and pour wine/lemon juice over all. Again, lightly salt and pepper tomato and lemon slices.
Bake in oven for 8-10 minutes. Remove from oven and sprinkle with parsley and serve.
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Wednesday, October 13, 2010
Best Asparagus Ever
Serves 4
4 ounces pancetta, cut into 3/8 inch to 1/4 inch dice
1 tablespoon butter
1 pound asparagus, woody ends trimmed and sliced into 2 inch pieces on the bias
1 1/4 cup leek, thinly sliced crosswise (white and pale green parts only)
2 cloves garlic, minced
Zest of one lemon
1 teaspoon orange zest
2 tablespoons toasted pine nuts
1-2 tablespoon Italian parsley, chopped
Salt and freshly ground pepper to taste
1.In a large non-stick pan, sauté pancetta, stirring frequently, over medium heat, until crisp and lightly golden.
2.Add 1 tablespoon of butter to pan. Add asparagus pieces and leek and sauté until asparagus is tender crisp, about 3-4 minutes.
3.Add garlic, lemon and orange zest, toasted pine nuts and parsley and sauté for about 1 minute, until fragrant. Season to taste with freshly ground pepper and salt and serve immediately.
4 ounces pancetta, cut into 3/8 inch to 1/4 inch dice
1 tablespoon butter
1 pound asparagus, woody ends trimmed and sliced into 2 inch pieces on the bias
1 1/4 cup leek, thinly sliced crosswise (white and pale green parts only)
2 cloves garlic, minced
Zest of one lemon
1 teaspoon orange zest
2 tablespoons toasted pine nuts
1-2 tablespoon Italian parsley, chopped
Salt and freshly ground pepper to taste
1.In a large non-stick pan, sauté pancetta, stirring frequently, over medium heat, until crisp and lightly golden.
2.Add 1 tablespoon of butter to pan. Add asparagus pieces and leek and sauté until asparagus is tender crisp, about 3-4 minutes.
3.Add garlic, lemon and orange zest, toasted pine nuts and parsley and sauté for about 1 minute, until fragrant. Season to taste with freshly ground pepper and salt and serve immediately.
Saturday, September 11, 2010
Chocolate Idiot Cake
Serving Size : 12
10 ounces bittersweet or semisweet chocolate -- (290 g) coarsely chopped
7 ounces butter -- (200 g) salted or unsalted, cut into pieces
5 large eggs -- at room temperature
1 cup sugar -- (200 g)
Preheat the oven to 350F (175C).
1. Butter a 9-inch (23 cm) springform pan* and dust it with cocoa powder, tapping out any excess. If you suspect your springform pan isn’t 100% water-tight, wrap the outside with aluminum foil, making sure it goes all the way up to the outer rim.
2. Melt the chocolate and butter in a double boiler (or microwave), stirring occasionally, until smooth. Remove from heat.
3. In a large bowl, whisk together the eggs and sugar, then whisk in the melted chocolate mixture until smooth.
4. Pour the batter into the prepared springform pan and cover the top of the pan snugly with a sheet of foil. Put the springform pan into a larger baking pan, such as a roasting pan, and add enough hot water to the baking pan to come about halfway up to the outside of the cake pan.
Bake for 1 hour and 15 minutes.
You’ll know the cake is done when it feels just set, like quivering chocolate pudding. If you gently touch the center, your finger should come away clean.
5. Lift the cake pan from the water bath and remove the foil. Let cake cool completely on a cooling rack.
Description:
"This cake is extremely rich, and tastes like the most delicious, silkiest, most supremely-chocolate ganache you’ve ever had. As mentioned, it’s equally good a few days later, and only an idiot could possibly mess it up.
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NOTES : Serve thin wedges of this very rich cake at room temperature, with creme anglaise, ice cream, or whipped cream.
Serving Size : 12
10 ounces bittersweet or semisweet chocolate -- (290 g) coarsely chopped
7 ounces butter -- (200 g) salted or unsalted, cut into pieces
5 large eggs -- at room temperature
1 cup sugar -- (200 g)
Preheat the oven to 350F (175C).
1. Butter a 9-inch (23 cm) springform pan* and dust it with cocoa powder, tapping out any excess. If you suspect your springform pan isn’t 100% water-tight, wrap the outside with aluminum foil, making sure it goes all the way up to the outer rim.
2. Melt the chocolate and butter in a double boiler (or microwave), stirring occasionally, until smooth. Remove from heat.
3. In a large bowl, whisk together the eggs and sugar, then whisk in the melted chocolate mixture until smooth.
4. Pour the batter into the prepared springform pan and cover the top of the pan snugly with a sheet of foil. Put the springform pan into a larger baking pan, such as a roasting pan, and add enough hot water to the baking pan to come about halfway up to the outside of the cake pan.
Bake for 1 hour and 15 minutes.
You’ll know the cake is done when it feels just set, like quivering chocolate pudding. If you gently touch the center, your finger should come away clean.
5. Lift the cake pan from the water bath and remove the foil. Let cake cool completely on a cooling rack.
Description:
"This cake is extremely rich, and tastes like the most delicious, silkiest, most supremely-chocolate ganache you’ve ever had. As mentioned, it’s equally good a few days later, and only an idiot could possibly mess it up.
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NOTES : Serve thin wedges of this very rich cake at room temperature, with creme anglaise, ice cream, or whipped cream.
Upscale Macaroni and Cheese
Serving Size : 12
2 tb butter
3 ea red bell pepper -- medium dice
5 ea celery stalks -- chopped
1 1/2 c whipping cream
1 1/2 c half and half
1 lb blue cheese, crumbled
1 tsp celery seed
1 dash Cayenne
3 lg egg yolk
1/2 c celery leaf -- chopped
1 lb penne pasta
3/4 c Parmesan cheese -- freshly grated
Melt butter in heavy large skillet over medium-high heat. Add bell peppers and celery and sauté until just beginning to soften, about 7 minutes. Remove from heat. Season with salt and pepper.
Combine cream, half and half and blue cheese in heavy medium saucepan. Stir over low heat until cheese melts. Remove from heat. Add celery seeds. Season sauce with cayenne, salt and pepper. Beat yolks in medium bowl to blend. Gradually whisk in half of cheese sauce. Return mixture to saucepan and whisk to blend. Add celery leaves.
Butter 13 3/4x10 1/2x2 3/4-inch (4-quart capacity) oval baking dish. Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to same pot. Add sauce and vegetables; stir to blend. Transfer to baking dish. (Can be made 1 day ahead. Cover; chill. Let stand at room temperature 1 hour before continuing.)
Preheat oven to 400°F. Sprinkle Parmesan over surface of pasta. Bake until pasta is heated through, sauce is bubbling and top is beginning to brown, about 25 minutes.
Description:
"Everyone's favorite childhood dish gets a sophisticated twist with the addition of red bell peppers, celery and blue cheese."
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Serving Size : 12
2 tb butter
3 ea red bell pepper -- medium dice
5 ea celery stalks -- chopped
1 1/2 c whipping cream
1 1/2 c half and half
1 lb blue cheese, crumbled
1 tsp celery seed
1 dash Cayenne
3 lg egg yolk
1/2 c celery leaf -- chopped
1 lb penne pasta
3/4 c Parmesan cheese -- freshly grated
Melt butter in heavy large skillet over medium-high heat. Add bell peppers and celery and sauté until just beginning to soften, about 7 minutes. Remove from heat. Season with salt and pepper.
Combine cream, half and half and blue cheese in heavy medium saucepan. Stir over low heat until cheese melts. Remove from heat. Add celery seeds. Season sauce with cayenne, salt and pepper. Beat yolks in medium bowl to blend. Gradually whisk in half of cheese sauce. Return mixture to saucepan and whisk to blend. Add celery leaves.
Butter 13 3/4x10 1/2x2 3/4-inch (4-quart capacity) oval baking dish. Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to same pot. Add sauce and vegetables; stir to blend. Transfer to baking dish. (Can be made 1 day ahead. Cover; chill. Let stand at room temperature 1 hour before continuing.)
Preheat oven to 400°F. Sprinkle Parmesan over surface of pasta. Bake until pasta is heated through, sauce is bubbling and top is beginning to brown, about 25 minutes.
Description:
"Everyone's favorite childhood dish gets a sophisticated twist with the addition of red bell peppers, celery and blue cheese."
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Grilled Scallops with Curried Tomato Coulis
Serving Size : 2
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2 large shallots -- sliced thin
2 tablespoons olive oil
1 teaspoon mustard seeds
1 1/2 teaspoons curry powder
1/2 teaspoon sugar
6 plum tomatoes -- seeded and chopped
2 teaspoons balsamic vinegar
vegetable oil for brushing the grill pan
3/4 pound sea scallop
In a skillet cook the shallots in the olive oil over moderate heat, stirring, until they are softened, stir in the mustard seeds and the curry powder, and cook the mixture, stirring, for 1 minute. Stir in the sugar, the tomatoes, and salt and pepper to taste and cook the mixture, stirring, for 2 minutes, or until the tomatoes begin to release their juices. Stir in the balsamic vinegar and keep the coulis warm. Heat a well-seasoned ridged grill pan over moderately high heat until it is hot and brush it with vegetable oil. Add the scallops, patted dry, and grill them for 2 1/2 minutes on each side, or until they are just firm. Divide the coulis between 2 plates and top each serving with half the scallops.
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Serving Size : 2
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2 large shallots -- sliced thin
2 tablespoons olive oil
1 teaspoon mustard seeds
1 1/2 teaspoons curry powder
1/2 teaspoon sugar
6 plum tomatoes -- seeded and chopped
2 teaspoons balsamic vinegar
vegetable oil for brushing the grill pan
3/4 pound sea scallop
In a skillet cook the shallots in the olive oil over moderate heat, stirring, until they are softened, stir in the mustard seeds and the curry powder, and cook the mixture, stirring, for 1 minute. Stir in the sugar, the tomatoes, and salt and pepper to taste and cook the mixture, stirring, for 2 minutes, or until the tomatoes begin to release their juices. Stir in the balsamic vinegar and keep the coulis warm. Heat a well-seasoned ridged grill pan over moderately high heat until it is hot and brush it with vegetable oil. Add the scallops, patted dry, and grill them for 2 1/2 minutes on each side, or until they are just firm. Divide the coulis between 2 plates and top each serving with half the scallops.
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Wednesday, July 28, 2010
Amazing Apple Dumplings
Thanks to Thelma Spears. The best Apple Dumpling maker of all time!
Ingredients
Sauce
2 C Water
2 C Sugar
¼ tsp Cinnamon
¼ C Butter
Pastry
2 C Flour
1 tsp Salt
2 tsp Baking powder
¾ C Shortening
½ C Milk
6 Apples, peeled and quartered
Mixture of cinnamon and sugar.
6 tbls Butter
Directions
Preheat oven to 350◦
Heat water, sugar, cinnamon and butter until completely incorporated. Set aside.
Sift together flour, salt and baking powder. Cut in shortening. Add milk and stir until moistened.
Divide into 6 balls. Roll out each. Place 4 pieces of apple on each piece of dough. Sprinkle with additional mixture of cinnamon/sugar and a tbls butter.
Fold pastry corners together and place seam down in pan. Pour syrup over dumplings.
Bake 35 minutes. Serve hot with vanilla ice cream.
Ingredients
Sauce
2 C Water
2 C Sugar
¼ tsp Cinnamon
¼ C Butter
Pastry
2 C Flour
1 tsp Salt
2 tsp Baking powder
¾ C Shortening
½ C Milk
6 Apples, peeled and quartered
Mixture of cinnamon and sugar.
6 tbls Butter
Directions
Preheat oven to 350◦
Heat water, sugar, cinnamon and butter until completely incorporated. Set aside.
Sift together flour, salt and baking powder. Cut in shortening. Add milk and stir until moistened.
Divide into 6 balls. Roll out each. Place 4 pieces of apple on each piece of dough. Sprinkle with additional mixture of cinnamon/sugar and a tbls butter.
Fold pastry corners together and place seam down in pan. Pour syrup over dumplings.
Bake 35 minutes. Serve hot with vanilla ice cream.
Sunday, July 25, 2010
Poached Grouper with Mango Salsa and Coconut-Cilantro Rice Pilaf
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4 grouper fillets -- (6 to 7 ounce)
1 teaspoon salt
1/2 teaspoon ground white pepper
4 cups vegetable stock
1/4 cup sweetened flaked coconut
1 avocado -- peeled and pitted
1/2 lime -- juiced
Salt
Mango Salsa:
1 ripe mango -- peeled, seeded, and diced
1/4 cup finely chopped poblano
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped red onions
5 1/2 teaspoons minced garlic
2 tablespoons finely chopped fresh cilantro
1/2 cup rice wine vinegar
1/8 teaspoon salt
Coconut-Cilantro Rice Pilaf:
2 tablespoons olive oil
1/2 cup chopped yellow onion
1/4 cup chopped red bell pepper
2 tablespoons minced shallots
1 teaspoon minced garlic
1 1/4 cups long-grain white rice
1 teaspoon salt
1/2 teaspoon ground white pepper
1 1/2 cups vegetable stock or shrimp stock
1/2 cup coconut milk
1/2 cup sweetened cream of coconut
3 tablespoons chopped fresh cilantro
Preheat the oven to 350 degrees F.
Season each fillet on both sides with 1/4 teaspoon of salt and 1/8 teaspoon of white pepper.
Bring the vegetable stock to a simmer in a large saucepan or deep skillet large enough to hold 2 fillets flat. Add 2 fillets and poach on medium heat until cooked through, about 5 minutes. Remove from the heat and place in a baking dish with 2 tablespoons of the poaching liquid, and cover with foil to keep warm. Cook the remaining fillets.
Meanwhile, spread the coconut on a baking sheet and bake until lightly toasted and golden, about 5 minutes.
Smash avocado in a small bowl with a fork. Add lime juice and season with salt.
To serve, spoon a portion of the rice, and place a grouper fillet on top. Decoratively arrange mango salsa and smashed avocado around fish, and place several tortilla chips in each. Serve immediately.
Salsa
Combine the mango, poblano, red bell pepper, onions, and garlic, in a bowl and stir to combine. Add the vinegar, cilantro, and salt, and stir well. Adjust seasoning, to taste, and serve. The salsa can be made up to 4 hours in advance, and refrigerated, tightly covered.
Pilaf
Heat the oil in a heavy 4-quart saucepan over medium-high heat. Add the onions, bell peppers, shallots, and garlic, and cook, stirring, for 2 minutes. Add the rice, stir to coat with the oil, and cook for 1 minute. Add the vegetable stock, coconut milk, sweetened cream of coconut, salt, and pepper, and bring to a light boil. Reduce the heat to low, cover, and simmer until the rice is tender and all the liquid is absorbed, 20 to 22 minutes.
Remove from the heat and let sit 10 minutes. Fluff with a fork, stir in the cilantro, and serve hot with the Poached Grouper.
4 grouper fillets -- (6 to 7 ounce)
1 teaspoon salt
1/2 teaspoon ground white pepper
4 cups vegetable stock
1/4 cup sweetened flaked coconut
1 avocado -- peeled and pitted
1/2 lime -- juiced
Salt
Mango Salsa:
1 ripe mango -- peeled, seeded, and diced
1/4 cup finely chopped poblano
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped red onions
5 1/2 teaspoons minced garlic
2 tablespoons finely chopped fresh cilantro
1/2 cup rice wine vinegar
1/8 teaspoon salt
Coconut-Cilantro Rice Pilaf:
2 tablespoons olive oil
1/2 cup chopped yellow onion
1/4 cup chopped red bell pepper
2 tablespoons minced shallots
1 teaspoon minced garlic
1 1/4 cups long-grain white rice
1 teaspoon salt
1/2 teaspoon ground white pepper
1 1/2 cups vegetable stock or shrimp stock
1/2 cup coconut milk
1/2 cup sweetened cream of coconut
3 tablespoons chopped fresh cilantro
Preheat the oven to 350 degrees F.
Season each fillet on both sides with 1/4 teaspoon of salt and 1/8 teaspoon of white pepper.
Bring the vegetable stock to a simmer in a large saucepan or deep skillet large enough to hold 2 fillets flat. Add 2 fillets and poach on medium heat until cooked through, about 5 minutes. Remove from the heat and place in a baking dish with 2 tablespoons of the poaching liquid, and cover with foil to keep warm. Cook the remaining fillets.
Meanwhile, spread the coconut on a baking sheet and bake until lightly toasted and golden, about 5 minutes.
Smash avocado in a small bowl with a fork. Add lime juice and season with salt.
To serve, spoon a portion of the rice, and place a grouper fillet on top. Decoratively arrange mango salsa and smashed avocado around fish, and place several tortilla chips in each. Serve immediately.
Salsa
Combine the mango, poblano, red bell pepper, onions, and garlic, in a bowl and stir to combine. Add the vinegar, cilantro, and salt, and stir well. Adjust seasoning, to taste, and serve. The salsa can be made up to 4 hours in advance, and refrigerated, tightly covered.
Pilaf
Heat the oil in a heavy 4-quart saucepan over medium-high heat. Add the onions, bell peppers, shallots, and garlic, and cook, stirring, for 2 minutes. Add the rice, stir to coat with the oil, and cook for 1 minute. Add the vegetable stock, coconut milk, sweetened cream of coconut, salt, and pepper, and bring to a light boil. Reduce the heat to low, cover, and simmer until the rice is tender and all the liquid is absorbed, 20 to 22 minutes.
Remove from the heat and let sit 10 minutes. Fluff with a fork, stir in the cilantro, and serve hot with the Poached Grouper.
Cilantro-Mint Chimichurri Sauce
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1/2 C Cilantro -- chopped
1/4 c mint -- chopped
3 clove garlic -- chopped fine
3 tb red wine vinegar
1/4 c olive oil
kosher salt and pepper
Combine all.
1/2 C Cilantro -- chopped
1/4 c mint -- chopped
3 clove garlic -- chopped fine
3 tb red wine vinegar
1/4 c olive oil
kosher salt and pepper
Combine all.
Monday, June 28, 2010
Almond Cake
This is my new "Go To" cake.
Thank you to David Lebovitz.
Adapted from Chez Panisse Desserts by Lindsey Remolif Shere
This cake is best made in the food processor. If using a stand mixture, use the paddle attachment and let the mixer run until the almond paste is finely broken up. There's a few notes at the end of the recipe, including some almond paste tips and suggestions.
1 1/3 cups (265g) sugar
8 ounces (225g) almond paste
3/4, plus 1/4 cup (140g total) flour
1 cup (8 ounces, 225g) unsalted butter, at room temperature, cubed
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract
6 large eggs, at room temperature
1. Preheat the oven to 325ºF (162ºC). Grease a 9- or 10-inch (23-25 cm) cake or spring form pan with butter, dust it with flour and tap out any excess. Line the bottom of the pan with a round of parchment paper.
2. In the bowl of a food processor, grind the sugar, almond paste, and 1/4 cup (35g) of flour until the almond paste is finely ground and the mixture resembles sand.
3. In a small bowl, whisk together the remaining 3/4 cup (105g) of flour, baking powder, and salt.
4. Once the almond paste is completely broken up, add the cubes of butter and the vanilla and almond extracts, then process until the batter is very smooth and fluffy.
5. Add the eggs one at a time, processing a bit before the next addition. (You may wish to open the machine and scrape the sides down to make sure the eggs are getting fully incorporated.)
After you add all the eggs, the mixture may look curdled. Don't worry; it'll come back together after the next step.
6. Add half the flour mixture and pulse the machine a few times, then add the rest, pulsing the machine until the drying ingredients are just incorporated, but do not overmix. (You can also transfer the batter to a bowl and mix the dry ingredients in, which ensures the dry ingredients get incorporated evenly and you don't overbeat it.)
7. Scrape the batter into the prepared cake pan and bake the cake for 65 minutes, or until the top is deep brown and feels set when you press in the center.
8. Remove the cake from the oven and run a sharp or serrated knife around the perimeter, loosing the cake from the sides of the pan. Let the cake cool completely in the pan.
Once cool, tap the cake out of the pan, remove the parchment paper, and set on a cake plate until ready to serve. (Tip: Warm the bottom of the cake pan directly on the stovetop for just a few seconds, which will help the cake release.)
Storage: This cake will keep for four days at room temperature, well-wrapped. It can also be frozen for up to two months.
Tips: If your almond paste has dried out, the Odense FAQs (see below) recommends placing the almond paste in a plastic bag with two slices of bread or an apple half, and letting it sit overnight.
People often ask about making their own almond paste. To be honest, I've only done it successfully in pastry school, where we had a large rolling machine that makes a nice, smooth paste. Most home food processors won't get the almonds fine enough so I recommend buying it. But there's a link below if you want to give it a go yourself.
In the United States, Solo and Odense are good brands of almond paste. I'm partial to the almond paste from American Almond Products, which is marketed in home baker-sized containers under the name Love 'N Bake.
Thank you to David Lebovitz.
Adapted from Chez Panisse Desserts by Lindsey Remolif Shere
This cake is best made in the food processor. If using a stand mixture, use the paddle attachment and let the mixer run until the almond paste is finely broken up. There's a few notes at the end of the recipe, including some almond paste tips and suggestions.
1 1/3 cups (265g) sugar
8 ounces (225g) almond paste
3/4, plus 1/4 cup (140g total) flour
1 cup (8 ounces, 225g) unsalted butter, at room temperature, cubed
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract
6 large eggs, at room temperature
1. Preheat the oven to 325ºF (162ºC). Grease a 9- or 10-inch (23-25 cm) cake or spring form pan with butter, dust it with flour and tap out any excess. Line the bottom of the pan with a round of parchment paper.
2. In the bowl of a food processor, grind the sugar, almond paste, and 1/4 cup (35g) of flour until the almond paste is finely ground and the mixture resembles sand.
3. In a small bowl, whisk together the remaining 3/4 cup (105g) of flour, baking powder, and salt.
4. Once the almond paste is completely broken up, add the cubes of butter and the vanilla and almond extracts, then process until the batter is very smooth and fluffy.
5. Add the eggs one at a time, processing a bit before the next addition. (You may wish to open the machine and scrape the sides down to make sure the eggs are getting fully incorporated.)
After you add all the eggs, the mixture may look curdled. Don't worry; it'll come back together after the next step.
6. Add half the flour mixture and pulse the machine a few times, then add the rest, pulsing the machine until the drying ingredients are just incorporated, but do not overmix. (You can also transfer the batter to a bowl and mix the dry ingredients in, which ensures the dry ingredients get incorporated evenly and you don't overbeat it.)
7. Scrape the batter into the prepared cake pan and bake the cake for 65 minutes, or until the top is deep brown and feels set when you press in the center.
8. Remove the cake from the oven and run a sharp or serrated knife around the perimeter, loosing the cake from the sides of the pan. Let the cake cool completely in the pan.
Once cool, tap the cake out of the pan, remove the parchment paper, and set on a cake plate until ready to serve. (Tip: Warm the bottom of the cake pan directly on the stovetop for just a few seconds, which will help the cake release.)
Storage: This cake will keep for four days at room temperature, well-wrapped. It can also be frozen for up to two months.
Tips: If your almond paste has dried out, the Odense FAQs (see below) recommends placing the almond paste in a plastic bag with two slices of bread or an apple half, and letting it sit overnight.
People often ask about making their own almond paste. To be honest, I've only done it successfully in pastry school, where we had a large rolling machine that makes a nice, smooth paste. Most home food processors won't get the almonds fine enough so I recommend buying it. But there's a link below if you want to give it a go yourself.
In the United States, Solo and Odense are good brands of almond paste. I'm partial to the almond paste from American Almond Products, which is marketed in home baker-sized containers under the name Love 'N Bake.
Sunday, April 11, 2010
Smoky Glazed Asparagus
Ingredients
- 1/2 cup mayonnaise
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 garlic clove, crushed
- 1 tablespoon sweet smoked paprika
- 2 teaspoons kosher salt
- 1 teaspoon cumin seeds
- 1 pound thick asparagus, trimmed
-
Directions
- Light a grill. In a shallow dish, whisk the mayonnaise with the oil, lemon juice, garlic, paprika, salt and cumin. Add the asparagus and toss; let stand for 30 minutes.
- Grill the asparagus over moderately high heat, turning, until tender and blistered in spots, 6 minutes; serve.
Sunday, March 28, 2010
Panna Cotta with Strawberries and Balsamic Vinegar
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2 tablespoons water
1 1/4 teaspoons unflavored gelatin
2 cups whipping cream
1 1/4 cups plain goat's-milk or whole-milk yogurt
1 whole vanilla bean
1/2 cup sugar
2 pts baskets strawberries -- hulled, thinly sliced
3 tablespoons balsamic vinegar
2 tbsps sugar
1/2 teaspoon freshly ground black pepper
For panna cotta:
Pour 2 tablespoons water into small bowl. Sprinkle gelatin over water. Let stand until softened, about 15 minutes. Whisk 1 cup cream and yogurt in large bowl to blend. Heat remaining 1 cup cream, vanilla bean, and 1/2 cup sugar in small saucepan over medium heat, stirring until sugar dissolves and cream comes to simmer. Remove from heat. Add gelatin mixture, stirring to dissolve gelatin. Mix hot cream-gelatin mixture into yogurt mixture in bowl. Divide mixture among six 3/4-cup ramekins, using about 1/2 cup for each. Refrigerate desserts uncovered until cold, then cover and refrigerate overnight.
For strawberries:
Toss strawberries, vinegar, sugar, and pepper in large bowl to combine. Let stand 30 minutes, tossing occasionally. Spoon strawberries over panna cotta and serve.
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Per Serving (excluding unknown items): 344 Calories; 29g Fat (74.9% calories from fat); 2g Protein; 20g Carbohydrate; trace Dietary Fiber; 109mg Cholesterol; 33mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 6 Fat; 1 Other Carbohydrates.
NOTES : Bon Appétit | April 2002
Mario Batali
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2 tablespoons water
1 1/4 teaspoons unflavored gelatin
2 cups whipping cream
1 1/4 cups plain goat's-milk or whole-milk yogurt
1 whole vanilla bean
1/2 cup sugar
2 pts baskets strawberries -- hulled, thinly sliced
3 tablespoons balsamic vinegar
2 tbsps sugar
1/2 teaspoon freshly ground black pepper
For panna cotta:
Pour 2 tablespoons water into small bowl. Sprinkle gelatin over water. Let stand until softened, about 15 minutes. Whisk 1 cup cream and yogurt in large bowl to blend. Heat remaining 1 cup cream, vanilla bean, and 1/2 cup sugar in small saucepan over medium heat, stirring until sugar dissolves and cream comes to simmer. Remove from heat. Add gelatin mixture, stirring to dissolve gelatin. Mix hot cream-gelatin mixture into yogurt mixture in bowl. Divide mixture among six 3/4-cup ramekins, using about 1/2 cup for each. Refrigerate desserts uncovered until cold, then cover and refrigerate overnight.
For strawberries:
Toss strawberries, vinegar, sugar, and pepper in large bowl to combine. Let stand 30 minutes, tossing occasionally. Spoon strawberries over panna cotta and serve.
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Per Serving (excluding unknown items): 344 Calories; 29g Fat (74.9% calories from fat); 2g Protein; 20g Carbohydrate; trace Dietary Fiber; 109mg Cholesterol; 33mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 6 Fat; 1 Other Carbohydrates.
NOTES : Bon Appétit | April 2002
Mario Batali
Sunday, August 30, 2009
Seafood-and-Chicken Paella with Chorizo
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces fresh chorizo -- casings removed
1 small onion -- thinly sliced
3 garlic clove -- thinly sliced
1 can fire roasted diced tomatoes
1 cup arborio rice
1 Pinch saffron threads dissolved in 2 tablespoons of water
1 1/2 cups water
Salt and freshly ground pepper
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 pound large shrimp -- shelled and deveined
1/4 cup dry white wine
1 tablespoon fresh lemon juice
1 1/2 cups grilled chicken thighs-skinless
2 tablespoons chopped flat-leaf parsley
In a 10-inch paella pan or ovenproof skillet, cook the chorizo (andouille sausage maybe substituted) over moderate heat, breaking it up with a spoon, until some of the fat is rendered and the chorizo is browned, 4 minutes. Add the onion and garlic and cook over low heat, stirring, until softened and just beginning to brown, 8 minutes. Stir in the tomatoes, rice, saffron with its liquid and the 1 1/2 cups of water. Season with salt and pepper and bring to a boil. Cover and simmer over low heat, without stirring, until the rice is al dente and the liquid is absorbed, 15 minutes.
In a large skillet, heat the 1/4 cup of olive oil until shimmering. Season the shrimp with salt and pepper, add them to the skillet and cook over high heat, turning once, until pink and cooked through, about 3 minutes. Add wine and lemon juice when turning shrimp. Remove shrimp from pan and add to rice mixture. Reduce shrimp liquid by 1/2 and add to rice mixture.
Stir the cooked chicken into the rice. Continue simmering until chicken is just heated through. Garnish with the parsley and scallion, drizzle with the remaining 1 tablespoon of olive oil and serve.
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NOTES : We served a Domaine Chandon Pinot Rose. Beautiful!
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces fresh chorizo -- casings removed
1 small onion -- thinly sliced
3 garlic clove -- thinly sliced
1 can fire roasted diced tomatoes
1 cup arborio rice
1 Pinch saffron threads dissolved in 2 tablespoons of water
1 1/2 cups water
Salt and freshly ground pepper
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 pound large shrimp -- shelled and deveined
1/4 cup dry white wine
1 tablespoon fresh lemon juice
1 1/2 cups grilled chicken thighs-skinless
2 tablespoons chopped flat-leaf parsley
In a 10-inch paella pan or ovenproof skillet, cook the chorizo (andouille sausage maybe substituted) over moderate heat, breaking it up with a spoon, until some of the fat is rendered and the chorizo is browned, 4 minutes. Add the onion and garlic and cook over low heat, stirring, until softened and just beginning to brown, 8 minutes. Stir in the tomatoes, rice, saffron with its liquid and the 1 1/2 cups of water. Season with salt and pepper and bring to a boil. Cover and simmer over low heat, without stirring, until the rice is al dente and the liquid is absorbed, 15 minutes.
In a large skillet, heat the 1/4 cup of olive oil until shimmering. Season the shrimp with salt and pepper, add them to the skillet and cook over high heat, turning once, until pink and cooked through, about 3 minutes. Add wine and lemon juice when turning shrimp. Remove shrimp from pan and add to rice mixture. Reduce shrimp liquid by 1/2 and add to rice mixture.
Stir the cooked chicken into the rice. Continue simmering until chicken is just heated through. Garnish with the parsley and scallion, drizzle with the remaining 1 tablespoon of olive oil and serve.
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NOTES : We served a Domaine Chandon Pinot Rose. Beautiful!
Wednesday, July 15, 2009
Peanut Butter Pie
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8 ozs cream cheese
2 c powdered sugar
1 c peanut butter
12 ozs Cool Whip® -- thawed
1 ea graham cracker crumb pie crust -- 10 inch
Mix cream cheese and powdered suger, well. Add peanut butter and mix.
Add Cool Whip and put into pie crust.
Chill until firm.
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-------- ------------ --------------------------------
8 ozs cream cheese
2 c powdered sugar
1 c peanut butter
12 ozs Cool Whip® -- thawed
1 ea graham cracker crumb pie crust -- 10 inch
Mix cream cheese and powdered suger, well. Add peanut butter and mix.
Add Cool Whip and put into pie crust.
Chill until firm.
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Sunday, June 28, 2009
Smoky Citrus Shrimp with Parsley
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2 pounds large shrimp -- shelled and deveined
3/4 teaspoon chipotle powder
Kosher salt
2 tablespoons extra-virgin olive oil
6 garlic cloves -- very finely chopped
1/2 cup fresh orange juice
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1/2 cup flat-leaf parsley leaves -- mince
1 nob butter
Lightly toasted baguette slices -- for serving
1. In a medium bowl, toss the shrimp with the chipotle powder and 1 teaspoon of kosher salt. In a large skillet, heat the olive oil. Add the shrimp and cook over high heat, stirring frequently, until they begin to turn pink but are still raw in the center, about 2 minutes. Using a slotted spoon, transfer the shrimp to a plate.
2. Reduce the heat to moderately high. Add the garlic to the skillet and cook until lightly golden, about 1 minute. Add the orange, lemon and lime juices and boil until slightly thickened, scraping up any brown bits from the bottom of the skillet, about 2 minutes.
3. Return the shrimp to the pan and toss to coat with the sauce. Cook until the shrimp are white throughout, about 1 minute.
4. Turn off heat and swirl in nob of butter.
5. Stir in the parsley and season with salt. Transfer to bowls and serve with baguette toasts.
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NOTES : For a rich, slightly herbal white wine that will balance well with the tanginess of the citrus, garlic and parsley sauce in this shrimp dish, look to Sokol Blosser's nonvintage Evolution, a blend of Müller-Thurgau, Riesling, Sémillon and six other white grapes with a direct peachy flavor; another good match is Ponzi's lush, citrusy 2005 Pinot Blanc.
-------- ------------ --------------------------------
2 pounds large shrimp -- shelled and deveined
3/4 teaspoon chipotle powder
Kosher salt
2 tablespoons extra-virgin olive oil
6 garlic cloves -- very finely chopped
1/2 cup fresh orange juice
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1/2 cup flat-leaf parsley leaves -- mince
1 nob butter
Lightly toasted baguette slices -- for serving
1. In a medium bowl, toss the shrimp with the chipotle powder and 1 teaspoon of kosher salt. In a large skillet, heat the olive oil. Add the shrimp and cook over high heat, stirring frequently, until they begin to turn pink but are still raw in the center, about 2 minutes. Using a slotted spoon, transfer the shrimp to a plate.
2. Reduce the heat to moderately high. Add the garlic to the skillet and cook until lightly golden, about 1 minute. Add the orange, lemon and lime juices and boil until slightly thickened, scraping up any brown bits from the bottom of the skillet, about 2 minutes.
3. Return the shrimp to the pan and toss to coat with the sauce. Cook until the shrimp are white throughout, about 1 minute.
4. Turn off heat and swirl in nob of butter.
5. Stir in the parsley and season with salt. Transfer to bowls and serve with baguette toasts.
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NOTES : For a rich, slightly herbal white wine that will balance well with the tanginess of the citrus, garlic and parsley sauce in this shrimp dish, look to Sokol Blosser's nonvintage Evolution, a blend of Müller-Thurgau, Riesling, Sémillon and six other white grapes with a direct peachy flavor; another good match is Ponzi's lush, citrusy 2005 Pinot Blanc.
Friday, June 5, 2009
Auntie's Pancakes
Recipe By :Auntie Bonnie
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1 c oatmeal
1 1/2 c Bisquick® baking mix
1 1/2 c buttermilk
1 egg
Combine all ingredients and leave in refrigerator overnight.
You know the rest.
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NOTES : Substitute sour milk for butter milk ( 1 1/2 cup 2% milk and 1 tsp vinegar)
Recipe By :Auntie Bonnie
-------- ------------ --------------------------------
1 c oatmeal
1 1/2 c Bisquick® baking mix
1 1/2 c buttermilk
1 egg
Combine all ingredients and leave in refrigerator overnight.
You know the rest.
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NOTES : Substitute sour milk for butter milk ( 1 1/2 cup 2% milk and 1 tsp vinegar)
Monday, May 25, 2009
WOODFORD RESERVE CHOCOLATE CAKE
1 3/4 cups strong coffee
1/4 cup Woodford Reserve
1/2 pound unsalted butter
3 oz. unsweetened chocolate
2 oz. bittersweet chocolate
2 cups granulated sugar
2 cups all purpose flour
2 well beaten -- large eggs
1 t. baking soda
1 t. salt
1/4 t. finely ground pepper
1 t. vanilla extract
Combine coffee and Woodford Reserve, butter and chocolate and simmer over very low heat till butter and chocolate have melted. Whisk mixture to incorporate.
Add sugar and stir till dissolved. Let mixture cool 10 minutes
While mixture is cooling, sift remaining dry ingredients together. Using a whisk, incorporate flour mixture into the liquid, making sure that all flour is dissolved.
Whisk in beaten eggs and vanilla extract
Place finished batter into a 9 inch springform pan which has been buttered and dusted with cocoa.
Bake at 275 degrees for 1 1/2 hours or until a knife inserted into the center of the cake comes out just holding a couple of crumbs.
Cool cake entirely before removing from the pan.
NOTES : This cake has never met an icing it didn’t like! We prefer caramel.
1 3/4 cups strong coffee
1/4 cup Woodford Reserve
1/2 pound unsalted butter
3 oz. unsweetened chocolate
2 oz. bittersweet chocolate
2 cups granulated sugar
2 cups all purpose flour
2 well beaten -- large eggs
1 t. baking soda
1 t. salt
1/4 t. finely ground pepper
1 t. vanilla extract
Combine coffee and Woodford Reserve, butter and chocolate and simmer over very low heat till butter and chocolate have melted. Whisk mixture to incorporate.
Add sugar and stir till dissolved. Let mixture cool 10 minutes
While mixture is cooling, sift remaining dry ingredients together. Using a whisk, incorporate flour mixture into the liquid, making sure that all flour is dissolved.
Whisk in beaten eggs and vanilla extract
Place finished batter into a 9 inch springform pan which has been buttered and dusted with cocoa.
Bake at 275 degrees for 1 1/2 hours or until a knife inserted into the center of the cake comes out just holding a couple of crumbs.
Cool cake entirely before removing from the pan.
NOTES : This cake has never met an icing it didn’t like! We prefer caramel.
Wok-Seared Scallops with Tangerine Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon cornstarch
Salt
1 pound sea scallops
3 tablespoons tangerine juice -- plus 1 tablespoon minced tangerine zest
1 tablespoon hoisin sauce
1 tablespoon red wine vinegar
1 tablespoon soy sauce
1 teaspoon dark brown sugar
1 teaspoon chile-garlic paste
1 large garlic clove -- very finely chopped
1 teaspoon very finely chopped fresh ginger
3 tablespoons vegetable oil
1 medium zucchini -- halved lengthwise and thinly sliced crosswise on the diagonal
1 medium yellow squash -- halved lengthwise and thinly sliced crosswise on the diagonal
2 med carrot -- Julienned
4 water chestnuts -- finely chopped (optional)
1. In a large bowl, mix the cornstarch with 1/2 teaspoon of salt. Add the scallops and toss to coat.
2. In a small bowl, mix the tangerine juice with the hoisin sauce, vinegar, soy sauce, brown sugar and chile-garlic paste. In another small bowl, combine the tangerine zest with the chopped garlic and ginger.
3. In a wok, heat 1 1/2 tablespoons of the oil over high heat until smoking. Add the scallops in a single layer and cook without stirring until they are golden on the bottom, about 3 minutes. Turn and cook until the scallops are firm, about 1 1/2 minutes longer. Transfer the scallops to a plate.
4. Add the remaining 1 1/2 tablespoons of oil to the wok along with the tangerine zest mixture and cook until fragrant, about 30 seconds. Add the zucchini, squash, carrot and water chestnuts and cook until the vegetables are crisp-tender, about 4 minutes. Stir the tangerine sauce and add it to the wok. Cook the sauce until slightly thickened, about 30 seconds. Return the scallops to the wok, stirring just until heated through, and serve.
NOTES : Substitute sugar snap peas for squash and zucchini.
Large shrimp, U 10's, would also work well instead of scallops.
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon cornstarch
Salt
1 pound sea scallops
3 tablespoons tangerine juice -- plus 1 tablespoon minced tangerine zest
1 tablespoon hoisin sauce
1 tablespoon red wine vinegar
1 tablespoon soy sauce
1 teaspoon dark brown sugar
1 teaspoon chile-garlic paste
1 large garlic clove -- very finely chopped
1 teaspoon very finely chopped fresh ginger
3 tablespoons vegetable oil
1 medium zucchini -- halved lengthwise and thinly sliced crosswise on the diagonal
1 medium yellow squash -- halved lengthwise and thinly sliced crosswise on the diagonal
2 med carrot -- Julienned
4 water chestnuts -- finely chopped (optional)
1. In a large bowl, mix the cornstarch with 1/2 teaspoon of salt. Add the scallops and toss to coat.
2. In a small bowl, mix the tangerine juice with the hoisin sauce, vinegar, soy sauce, brown sugar and chile-garlic paste. In another small bowl, combine the tangerine zest with the chopped garlic and ginger.
3. In a wok, heat 1 1/2 tablespoons of the oil over high heat until smoking. Add the scallops in a single layer and cook without stirring until they are golden on the bottom, about 3 minutes. Turn and cook until the scallops are firm, about 1 1/2 minutes longer. Transfer the scallops to a plate.
4. Add the remaining 1 1/2 tablespoons of oil to the wok along with the tangerine zest mixture and cook until fragrant, about 30 seconds. Add the zucchini, squash, carrot and water chestnuts and cook until the vegetables are crisp-tender, about 4 minutes. Stir the tangerine sauce and add it to the wok. Cook the sauce until slightly thickened, about 30 seconds. Return the scallops to the wok, stirring just until heated through, and serve.
NOTES : Substitute sugar snap peas for squash and zucchini.
Large shrimp, U 10's, would also work well instead of scallops.
Warm Potato Salad
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
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1 pound new potatoes -- scrubbed and cut into 1/4" slices
4 tablespoons white wine vinegar
2 tablespoons Dijon mustard
salt & pepper
1/2 cup olive oil
2 scallions -- thinly sliced
3 tablespoons chopped fresh parsley
In a large pot of boiling water, cook potatoes until they are tender. In a large bowl whisk together the vinegar and the mustard. Season with salt & pepper. Whisk in the olive oil a third at a time until it binds together. Add the warm, drained potatoes and toss to coat. Let the potatoes sit for 10 minutes or longer to absorb the flavor of the dressing. Add the scallions and parsley and toss to coat. Season well with salt & peppe
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound new potatoes -- scrubbed and cut into 1/4" slices
4 tablespoons white wine vinegar
2 tablespoons Dijon mustard
salt & pepper
1/2 cup olive oil
2 scallions -- thinly sliced
3 tablespoons chopped fresh parsley
In a large pot of boiling water, cook potatoes until they are tender. In a large bowl whisk together the vinegar and the mustard. Season with salt & pepper. Whisk in the olive oil a third at a time until it binds together. Add the warm, drained potatoes and toss to coat. Let the potatoes sit for 10 minutes or longer to absorb the flavor of the dressing. Add the scallions and parsley and toss to coat. Season well with salt & peppe
Shrimp and Linguine Fra Diavolo
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
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1 pound linguine
6 tablespoons extra-virgin olive oil
1 cup small diced onion
3 tablespoons minced garlic
2 teaspoons crushed red pepper flakes -- (2 to 3)
1 1/2 cups canned tomato sauce
2 tablespoons tomato paste
1 1/2 pounds shrimp -- peeled and deveined with tails removed
1 teaspoon salt -- plus more for pasta water
2 tablespoons chopped fresh parsley leaves
1/2 cup grated Parmesan -- optional
Bring a large 1-gallon pot of salted water to a boil, and place the pasta in the pot. Cook for 5 minutes and then drain; pasta will be only partially cooked. As the pasta cooks, set a 14-inch saute pan over medium-high heat and add the olive oil. Once the oil is hot, add the onions to the pan and cook until lightly caramelized and wilted, about 3 to 4 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the red pepper flakes and saute briefly before adding the tomato sauce and tomato paste. Cook the sauce until reduced by about half, about 5 minutes. Add the shrimp to the pan and cook for 2 minutes. Add the partially cooked pasta to the pan along with 1 cup of the pasta cooking water and continue to cook the pasta in the sauce until al dente, about 3 to 4 minutes. Season the pasta with the salt and garnish with the parsley. Toss to combine and serve with grated Parmesan, if desired.
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Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound linguine
6 tablespoons extra-virgin olive oil
1 cup small diced onion
3 tablespoons minced garlic
2 teaspoons crushed red pepper flakes -- (2 to 3)
1 1/2 cups canned tomato sauce
2 tablespoons tomato paste
1 1/2 pounds shrimp -- peeled and deveined with tails removed
1 teaspoon salt -- plus more for pasta water
2 tablespoons chopped fresh parsley leaves
1/2 cup grated Parmesan -- optional
Bring a large 1-gallon pot of salted water to a boil, and place the pasta in the pot. Cook for 5 minutes and then drain; pasta will be only partially cooked. As the pasta cooks, set a 14-inch saute pan over medium-high heat and add the olive oil. Once the oil is hot, add the onions to the pan and cook until lightly caramelized and wilted, about 3 to 4 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the red pepper flakes and saute briefly before adding the tomato sauce and tomato paste. Cook the sauce until reduced by about half, about 5 minutes. Add the shrimp to the pan and cook for 2 minutes. Add the partially cooked pasta to the pan along with 1 cup of the pasta cooking water and continue to cook the pasta in the sauce until al dente, about 3 to 4 minutes. Season the pasta with the salt and garnish with the parsley. Toss to combine and serve with grated Parmesan, if desired.
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Rachael Ray's Apple and Onion Stuffin' Muffins
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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2 tablespoons extra-virgin olive oil -- 2 turns of the pan
1 stick butter -- softened
1 fresh bay leaf
4 ribs celery and greens -- from the heart, chopped
1 medium to large yellow skinned onion -- chopped
3 McIntosh apples -- quartered and chopped
Salt and pepper
2 tablespoons poultry seasoning
1/4 cup chopped fresh parsley leaves
8 cups cubed stuffing mix (recommended: Pepperidge Farm)
2 cups chicken stock
1 pound sausage
Preheat oven to 375 degrees F.
Preheat a large skillet over medium high heat. Add extra-virgin olive oil to skillet and 4 tablespoons butter. When butter melts, add sausage until browned. Then add bay leaf and add the vegetables as you chop them, celery, onions then apples. Sprinkle the vegetables and apples with salt, pepper and poultry seasoning. Cook 5 to 6 minutes to begin to soften vegetables and apples then add parsley and stuffing cubes to the pan and combine. Moisten the stuffing with chicken broth until all of the bread is soft but not wet.
Butter 12 muffin cups, 2 tins, liberally with remaining butter. Use an ice cream scoop to fill and mound up the stuffing in muffin tins. Remove the bay leaf as you scoop the stuffing when you come upon it. Bake until set and crisp on top, 10 to 15 minutes. Remove stuffin' muffins to a platter and serve hot or room temperature.
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons extra-virgin olive oil -- 2 turns of the pan
1 stick butter -- softened
1 fresh bay leaf
4 ribs celery and greens -- from the heart, chopped
1 medium to large yellow skinned onion -- chopped
3 McIntosh apples -- quartered and chopped
Salt and pepper
2 tablespoons poultry seasoning
1/4 cup chopped fresh parsley leaves
8 cups cubed stuffing mix (recommended: Pepperidge Farm)
2 cups chicken stock
1 pound sausage
Preheat oven to 375 degrees F.
Preheat a large skillet over medium high heat. Add extra-virgin olive oil to skillet and 4 tablespoons butter. When butter melts, add sausage until browned. Then add bay leaf and add the vegetables as you chop them, celery, onions then apples. Sprinkle the vegetables and apples with salt, pepper and poultry seasoning. Cook 5 to 6 minutes to begin to soften vegetables and apples then add parsley and stuffing cubes to the pan and combine. Moisten the stuffing with chicken broth until all of the bread is soft but not wet.
Butter 12 muffin cups, 2 tins, liberally with remaining butter. Use an ice cream scoop to fill and mound up the stuffing in muffin tins. Remove the bay leaf as you scoop the stuffing when you come upon it. Bake until set and crisp on top, 10 to 15 minutes. Remove stuffin' muffins to a platter and serve hot or room temperature.
Pumpkin Nut Bread
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/4 C all-purpose flour
3/4 C quick cooking oats
2 tsps Baking Soda
1 1/2 tsps pumpkin pie spice
1/2 tsp baking powder
1/2 tsp salt
3 eggs
1 can Libby Solid Pack Pumpkin
1 1/2 c brown sugar -- packed
1/2 c water
1/2 c vegetable oil
1/2 c evaporated milk
1 c walnuts -- chopped
Combine flour, oats, baking soda, pumpkin pie spice, baking powder and salt in large bowl. Beat eggs, pumpkin, sugars, water, oil and evaporated milk in large mixer bowl on medium speed until combined. Beat flour mixture into pumpkin mixture on low speed until blended, stir in nuts. Spoon into 2 greased 9x5x3-inch loaf pans.
Bake in preheated 350 degree oven for 65 to 70 minutes or until wooden pick inserted in center comes out clean. Cool
For mini loaves, prepare as directed and pour batter into 6 greased 5 5/8x3 1/4-inch mini loaf pans. Bake for 40-45 minutes or until wooden pick inserted in center comes out clean.
Yield:
"2 Loaves"
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Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/4 C all-purpose flour
3/4 C quick cooking oats
2 tsps Baking Soda
1 1/2 tsps pumpkin pie spice
1/2 tsp baking powder
1/2 tsp salt
3 eggs
1 can Libby Solid Pack Pumpkin
1 1/2 c brown sugar -- packed
1/2 c water
1/2 c vegetable oil
1/2 c evaporated milk
1 c walnuts -- chopped
Combine flour, oats, baking soda, pumpkin pie spice, baking powder and salt in large bowl. Beat eggs, pumpkin, sugars, water, oil and evaporated milk in large mixer bowl on medium speed until combined. Beat flour mixture into pumpkin mixture on low speed until blended, stir in nuts. Spoon into 2 greased 9x5x3-inch loaf pans.
Bake in preheated 350 degree oven for 65 to 70 minutes or until wooden pick inserted in center comes out clean. Cool
For mini loaves, prepare as directed and pour batter into 6 greased 5 5/8x3 1/4-inch mini loaf pans. Bake for 40-45 minutes or until wooden pick inserted in center comes out clean.
Yield:
"2 Loaves"
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Panettone Bread Pudding with Whiskey Sauce
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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1 loaf panettone bread -- cut into 1-inch cubes
8 large eggs
1 1/2 cups whipping cream
2 1/2 cups whole milk
1 1/4 cups sugar
Whiskey Sauce
2 cups heavy cream
1/2 cup whole milk
1/2 cup granulated sugar
2 tablespoons cornstarch
3/4 cup Kentucky Bourbon
1 pinch salt
2 tablespoons unsalted butter
Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in the prepared dish. In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.)
Preheat the oven to 350 degrees F.
Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, and serve.
SAUCE-In a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend and make a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of bourbon. Serve warm.
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NOTES : Add dried cranberries and dried cherries soaked in bourbon to bread.
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 loaf panettone bread -- cut into 1-inch cubes
8 large eggs
1 1/2 cups whipping cream
2 1/2 cups whole milk
1 1/4 cups sugar
Whiskey Sauce
2 cups heavy cream
1/2 cup whole milk
1/2 cup granulated sugar
2 tablespoons cornstarch
3/4 cup Kentucky Bourbon
1 pinch salt
2 tablespoons unsalted butter
Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in the prepared dish. In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.)
Preheat the oven to 350 degrees F.
Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, and serve.
SAUCE-In a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend and make a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of bourbon. Serve warm.
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NOTES : Add dried cranberries and dried cherries soaked in bourbon to bread.
Osso Buco Alla Milanese
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish
Amount Measure Ingredient -- Preparation Method
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3 pounds veal shank, 8 pcs -- 2 inches thick
1/2 cup flour
2 tablespoons olive oil
2 teaspoons salt
1/2 teaspoon ground black pepper
1 medium onion -- diced
1 cup carrot -- diced
1 cup celery -- diced
2 tablespoons garlic -- diced
1/2 teaspoon marjoram
2 teaspoons lemon rind -- grated
2 cups dry white wine
2 cups hot broth-chicken and beef combined
2 16 ounce cans diced canned tomatoes
1 teaspoon orange rind
1/2 cup parsley -- finely chopped
2 tablespoons sweet butter
Salt and pepper veal shanks then dredge in flour. Heat olive oil in large casserole and brown both sides. Reserve
Add onion, carrots, celery, 1/2 garlic, 1/2 lemon rind and marjoram. Cook over low heat until soft. Add white wine and cook until almost evaporated.
Add 1/2 broth and tomatoes, and veal shanks. Cover and cook until tender, at least 1 1/2 hours. If sauce evaporates too quickly, add small amounts of broth.
When shanks are tender, add remaining garlic, lemon and orange rind, parsley and sweet butter. Stir and cook two minutes.
Serve with rice or orzo.
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds veal shank, 8 pcs -- 2 inches thick
1/2 cup flour
2 tablespoons olive oil
2 teaspoons salt
1/2 teaspoon ground black pepper
1 medium onion -- diced
1 cup carrot -- diced
1 cup celery -- diced
2 tablespoons garlic -- diced
1/2 teaspoon marjoram
2 teaspoons lemon rind -- grated
2 cups dry white wine
2 cups hot broth-chicken and beef combined
2 16 ounce cans diced canned tomatoes
1 teaspoon orange rind
1/2 cup parsley -- finely chopped
2 tablespoons sweet butter
Salt and pepper veal shanks then dredge in flour. Heat olive oil in large casserole and brown both sides. Reserve
Add onion, carrots, celery, 1/2 garlic, 1/2 lemon rind and marjoram. Cook over low heat until soft. Add white wine and cook until almost evaporated.
Add 1/2 broth and tomatoes, and veal shanks. Cover and cook until tender, at least 1 1/2 hours. If sauce evaporates too quickly, add small amounts of broth.
When shanks are tender, add remaining garlic, lemon and orange rind, parsley and sweet butter. Stir and cook two minutes.
Serve with rice or orzo.
North African Lamb Kebabs
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups finely chopped onion
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1/4 cup chopped fresh parsley leaves
1/4 cup chopped fresh cilantro leaves
3 tablespoons chopped fresh mint leaves
2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1/4 cup olive oil
2 pounds boneless leg or shoulder of lamb -- cut into 1-inch cubes with some of the fat attached
Dipping Sauce
1/2 cup plain yogurt
1/2 cup sour cream
1 tablespoon fresh lemon juice -- or more to taste
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped fresh dill
In a large bowl, combine the onion, lemon zest, lemon juice, parsley, cilantro, mint, salt, cumin, paprika, pepper, and olive oil. Add the lamb to the marinade and toss to coat. Cover with plastic wrap and refrigerate for 2 to 4 hours.
Soak 8 to 10 bamboo skewers in warm water for about 1 hour before assembling the kabobs.
Preheat the grill to high, and lightly oil the grill grates to prevent sticking. Thread the lamb onto the soaked skewers and place on the grill, turning to evenly cook, about 12 to 14 minutes.
Drizzle the pitas with sauce, then wrap the pita around the meat on the skewer, fold over and twist the skewer off the meat. Serve.
Yogurt Dipping Sauce:
Combine all ingredients in a small bowl. Refrigerate until ready to serve.
Source:
"Recipe courtesy Emeril Lagasse, 2006"
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups finely chopped onion
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1/4 cup chopped fresh parsley leaves
1/4 cup chopped fresh cilantro leaves
3 tablespoons chopped fresh mint leaves
2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1/4 cup olive oil
2 pounds boneless leg or shoulder of lamb -- cut into 1-inch cubes with some of the fat attached
Dipping Sauce
1/2 cup plain yogurt
1/2 cup sour cream
1 tablespoon fresh lemon juice -- or more to taste
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped fresh dill
In a large bowl, combine the onion, lemon zest, lemon juice, parsley, cilantro, mint, salt, cumin, paprika, pepper, and olive oil. Add the lamb to the marinade and toss to coat. Cover with plastic wrap and refrigerate for 2 to 4 hours.
Soak 8 to 10 bamboo skewers in warm water for about 1 hour before assembling the kabobs.
Preheat the grill to high, and lightly oil the grill grates to prevent sticking. Thread the lamb onto the soaked skewers and place on the grill, turning to evenly cook, about 12 to 14 minutes.
Drizzle the pitas with sauce, then wrap the pita around the meat on the skewer, fold over and twist the skewer off the meat. Serve.
Yogurt Dipping Sauce:
Combine all ingredients in a small bowl. Refrigerate until ready to serve.
Source:
"Recipe courtesy Emeril Lagasse, 2006"
Kung Pao Chicken
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Quick Dinners
Amount Measure Ingredient -- Preparation Method
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1 1/3 lbs boneless -- skinless chicken breasts (about 4), cut into 1/2-inch pieces
5 tbsps soy sauce
2 tbsps sherry
1 tbsp plus 2 teaspoons cornstarch
2 tsps sugar
2 tbsps white-wine vinegar or rice vinegar
2 tsps Asian sesame oil
1/3 c water
2 tbsps cooking oil
1/2 c peanuts
4 ea scallions -- ¥white bulbs and green tops cut separately into 1/2-inch pieces
1/4 tsp dried red-pepper flakes
1. In a medium bowl, toss the chicken with 1 tablespoon of the soy sauce, 1 tablespoon of the sherry, and the 1 tablespoon cornstarch.
2. In a small bowl, combine the sugar, vinegar, sesame oil, water, and the remaining 4 tablespoons of soy sauce, 1 tablespoon of sherry, and 2 teaspoons cornstarch.
3. In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the peanuts and stir-fry until light brown, about 30 seconds. Remove from the pan. Heat the remaining 1 tablespoon oil. Add the white part of the scallions and the red-pepper flakes to the pan and cook, stirring, for 30 seconds. Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes. Add the soy-sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer. Stir in the peanuts.
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Quick Dinners
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 lbs boneless -- skinless chicken breasts (about 4), cut into 1/2-inch pieces
5 tbsps soy sauce
2 tbsps sherry
1 tbsp plus 2 teaspoons cornstarch
2 tsps sugar
2 tbsps white-wine vinegar or rice vinegar
2 tsps Asian sesame oil
1/3 c water
2 tbsps cooking oil
1/2 c peanuts
4 ea scallions -- ¥white bulbs and green tops cut separately into 1/2-inch pieces
1/4 tsp dried red-pepper flakes
1. In a medium bowl, toss the chicken with 1 tablespoon of the soy sauce, 1 tablespoon of the sherry, and the 1 tablespoon cornstarch.
2. In a small bowl, combine the sugar, vinegar, sesame oil, water, and the remaining 4 tablespoons of soy sauce, 1 tablespoon of sherry, and 2 teaspoons cornstarch.
3. In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the peanuts and stir-fry until light brown, about 30 seconds. Remove from the pan. Heat the remaining 1 tablespoon oil. Add the white part of the scallions and the red-pepper flakes to the pan and cook, stirring, for 30 seconds. Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes. Add the soy-sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer. Stir in the peanuts.
Italian Trifle with Marsala Syrup
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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Pastry Cream
1 quart milk
1 plump vanilla bean -- split and seeds scraped
1 3/4 cups sugar
1 dozen large egg yolks
1/4 cup cornstarch
Sponge Cake
6 ea large egg
finely grated zest on one lemon
3/4 c sugar
1/2 c cake flour
2 tbsps cake flour
1/2 c cornstarch
1/4 tsp salt
Marsal Syrup
1 c sweet marsala
1/3 c sugar
4 c fresh berries
1.Make the pastry cream: In a large saucepan, combine the milk with the vanilla bean and seeds and 3/4 cup of the sugar. Bring to a simmer, stirring to dissolve the sugar. Remove from the heat, cover and let stand at room temperature for 1 hour. Discard the vanilla bean.
2. In a large bowl, whisk the egg yolks with the cornstarch and the remaining 1 cup of sugar. Whisk in 1 cup of the milk mixture. Whisk the egg mixture into the milk in the saucepan and cook over moderately high heat, stirring constantly with a rubber spatula, until the custard just begins to thicken, about 4 minutes. Switch back to a whisk and cook, whisking constantly, until the custard is very thick and bubbling, about 4 minutes longer. Transfer the custard to a large heatproof bowl. Let cool, then press a sheet of plastic wrap directly onto the surface. Refrigerate until chilled, at least 3 hours or overnight.
3. Meanwhile, make the sponge cake: Preheat the oven to 350°. Butter a 12-by-17-inch rimmed baking sheet and line the sheet with parchment paper. Butter the parchment and dust it with flour. In the bowl of a standing electric mixer fitted with the whisk, beat the eggs with the sugar at medium-high speed until the mixture is thick and pale, about 7 minutes. Beat in the orange zest.
4. In a small bowl, whisk the cake flour with the cornstarch and salt. Working in two batches, sift the flour mixture over the beaten eggs and fold it in. Pour the cake batter onto the prepared baking sheet and smooth the surface with an offset spatula. Bake in the center of the oven for about 20 minutes, until the cake is golden and springy. Let cool on a wire rack.
5. Make the marsala syrup: In a small saucepan, combine the Marsala with the sugar and bring to a simmer, stirring to dissolve the sugar. Let cool.
6. Run the blade of a paring knife along the sides of the cake and invert the cake onto a work surface. Peel off the parchment paper. Cut the cake into 3-inch squares. Reserve any scraps to patch holes. In a large glass trifle bowl, arrange a layer of cake squares. Using a pastry brush, soak the cake with some of the marsala syrup. Top with a 1-inch layer of the pastry cream. Then berries. Repeat with the remaining cake, syrup and pastry cream, ending with a layer of cake and syrup. Cover the trifle loosely with plastic wrap and refrigerate for at least 3 hours or overnight.
The trifle can be refrigerated for up to 2 days ahead.
Description:
"In Italy, Fabio Trabocchi makes this dessert with Alchermes, a bright-red cinnamon-scented liqueur rarely seen in the States. The Sicilian fortified wine Marsala is a good substitute: It has a subtler color but a similarly spiced flavor, perfect for dre"
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Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pastry Cream
1 quart milk
1 plump vanilla bean -- split and seeds scraped
1 3/4 cups sugar
1 dozen large egg yolks
1/4 cup cornstarch
Sponge Cake
6 ea large egg
finely grated zest on one lemon
3/4 c sugar
1/2 c cake flour
2 tbsps cake flour
1/2 c cornstarch
1/4 tsp salt
Marsal Syrup
1 c sweet marsala
1/3 c sugar
4 c fresh berries
1.Make the pastry cream: In a large saucepan, combine the milk with the vanilla bean and seeds and 3/4 cup of the sugar. Bring to a simmer, stirring to dissolve the sugar. Remove from the heat, cover and let stand at room temperature for 1 hour. Discard the vanilla bean.
2. In a large bowl, whisk the egg yolks with the cornstarch and the remaining 1 cup of sugar. Whisk in 1 cup of the milk mixture. Whisk the egg mixture into the milk in the saucepan and cook over moderately high heat, stirring constantly with a rubber spatula, until the custard just begins to thicken, about 4 minutes. Switch back to a whisk and cook, whisking constantly, until the custard is very thick and bubbling, about 4 minutes longer. Transfer the custard to a large heatproof bowl. Let cool, then press a sheet of plastic wrap directly onto the surface. Refrigerate until chilled, at least 3 hours or overnight.
3. Meanwhile, make the sponge cake: Preheat the oven to 350°. Butter a 12-by-17-inch rimmed baking sheet and line the sheet with parchment paper. Butter the parchment and dust it with flour. In the bowl of a standing electric mixer fitted with the whisk, beat the eggs with the sugar at medium-high speed until the mixture is thick and pale, about 7 minutes. Beat in the orange zest.
4. In a small bowl, whisk the cake flour with the cornstarch and salt. Working in two batches, sift the flour mixture over the beaten eggs and fold it in. Pour the cake batter onto the prepared baking sheet and smooth the surface with an offset spatula. Bake in the center of the oven for about 20 minutes, until the cake is golden and springy. Let cool on a wire rack.
5. Make the marsala syrup: In a small saucepan, combine the Marsala with the sugar and bring to a simmer, stirring to dissolve the sugar. Let cool.
6. Run the blade of a paring knife along the sides of the cake and invert the cake onto a work surface. Peel off the parchment paper. Cut the cake into 3-inch squares. Reserve any scraps to patch holes. In a large glass trifle bowl, arrange a layer of cake squares. Using a pastry brush, soak the cake with some of the marsala syrup. Top with a 1-inch layer of the pastry cream. Then berries. Repeat with the remaining cake, syrup and pastry cream, ending with a layer of cake and syrup. Cover the trifle loosely with plastic wrap and refrigerate for at least 3 hours or overnight.
The trifle can be refrigerated for up to 2 days ahead.
Description:
"In Italy, Fabio Trabocchi makes this dessert with Alchermes, a bright-red cinnamon-scented liqueur rarely seen in the States. The Sicilian fortified wine Marsala is a good substitute: It has a subtler color but a similarly spiced flavor, perfect for dre"
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Farfalline with Mushrooms and Sausage
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
250 g farfallini
6 ozs mushrooms, porcini or baby bell
6 ozs sweet sausage
5 ozs white wine
2 tbsps olive oil
1/4 onion -- diced
3 ea garlic -- finely chopped
2 ozs lite cream
3 ozs pecorino cheese -- grated
salt and pepper -- to taste
In a skillet, sautee the garlic and onion in olive oil. Add sausage wihtout skin and cook for 5 minutes. Add mushrooms. Cook slowly and add white wine.
Add salt and pepper and cream.
Meanwhile, cook pasta until al dente in lots of salted water.
Drain pasta and add to sauce for 2 minutes.
Serve with cheese on the side.
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Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
250 g farfallini
6 ozs mushrooms, porcini or baby bell
6 ozs sweet sausage
5 ozs white wine
2 tbsps olive oil
1/4 onion -- diced
3 ea garlic -- finely chopped
2 ozs lite cream
3 ozs pecorino cheese -- grated
salt and pepper -- to taste
In a skillet, sautee the garlic and onion in olive oil. Add sausage wihtout skin and cook for 5 minutes. Add mushrooms. Cook slowly and add white wine.
Add salt and pepper and cream.
Meanwhile, cook pasta until al dente in lots of salted water.
Drain pasta and add to sauce for 2 minutes.
Serve with cheese on the side.
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Dried Cherry-Hazelnut Chocolate Chip Cookies
Recipe By :Sir David Klimes
Serving Size : 0 Preparation Time :0:00
Categories : Cookies/Bars\
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 C unsalted butter -- room temperature
1/2 C granulated sugar
1/4 C dark brown sugar -- firmly packed
1/2 tsp vanilla extract
1 egg
1 C Plus 2 Tbl all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
6 oz semisweet chocolate
2/3 C dried cherries -- rough chopped
3/4 C hazelnuts, skinless -- toasted and chopped
Preheat the oven to 375. Lightly grease baking sheets.
In large bowl, using an electric mixer, cream together butter and sugars until light. Mix in vanilla and egg until well blended. In another bowl, stir together flour, baking soda and salt. Add flour mixture to butter mixture and mix until blended. Stir in the chocolate chips, dried cherries and hazelnuts. Using a small scoop, drop amounts onto the prepared baking sheets, spacing them about 2 inches apart.
One sheet at a time, bake cookies for 10 to 12 minutes, or until golden brown. Transfer to racks to cool.
Store cookies in an airtight container for up to one week. As if they will last that long!
Description:
"The Best Cookies Ever!"
Yield:
"2 1/2 Dz"
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Recipe By :Sir David Klimes
Serving Size : 0 Preparation Time :0:00
Categories : Cookies/Bars\
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 C unsalted butter -- room temperature
1/2 C granulated sugar
1/4 C dark brown sugar -- firmly packed
1/2 tsp vanilla extract
1 egg
1 C Plus 2 Tbl all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
6 oz semisweet chocolate
2/3 C dried cherries -- rough chopped
3/4 C hazelnuts, skinless -- toasted and chopped
Preheat the oven to 375. Lightly grease baking sheets.
In large bowl, using an electric mixer, cream together butter and sugars until light. Mix in vanilla and egg until well blended. In another bowl, stir together flour, baking soda and salt. Add flour mixture to butter mixture and mix until blended. Stir in the chocolate chips, dried cherries and hazelnuts. Using a small scoop, drop amounts onto the prepared baking sheets, spacing them about 2 inches apart.
One sheet at a time, bake cookies for 10 to 12 minutes, or until golden brown. Transfer to racks to cool.
Store cookies in an airtight container for up to one week. As if they will last that long!
Description:
"The Best Cookies Ever!"
Yield:
"2 1/2 Dz"
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Cuban Spiced Chicken Thighs with Linguica and Rice
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup lime juice
1/4 cup chopped fresh cilantro stems
2 tablespoons olive oil
1 tablespoon finely grated lime peel
1 tablespoon chopped fresh thyme
2 teaspoons Hungarian sweet paprika
2 teaspoons ground black pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground allspice
10 chicken thighs with skin and bone (about 4 1/2 pounds)
1 tablespoon olive oil
1/2 pound linguica -- cut into 1/4-inch-thick rounds
2 cups finely chopped onions
1/2 cup chopped red bell pepper
3 garlic cloves -- diced
2 cups arborio rice or short-grain white rice
2 1/2 cups low-salt chicken broth -- (or more)
2 medium tomatoes -- diced
2 teaspoons Hungarian sweet paprika
1/4 teaspoon saffron threads
1/2 cup coarsely chopped fresh cilantro
Lime wedges
Whisk first 01 ingredients in medium bowl for marinade. Place chicken in large resealable plastic bag; add marinade. Seal bag; turn several times to coat chicken. Refrigerate chicken at least 4 hours and up to 1 day, turning bag occasionally. Using tongs, transfer chicken from bag to plate, allowing excess marinade to drip back into bag. Reserve marinade.
Heat 1 tablespoon oil in heavy large wide pot over medium heat. Add linguica and sauté until beginning to brown and fat begins to render, about 3 minutes. Using slotted spoon, transfer linguica to medium bowl. Increase heat to medium-high. Add half of chicken, skin side down, to pot. Sauté until brown, about 5 minutes per side. Transfer to plate. Repeat with remaining chicken.
Pour off all but 3 tablespoons fat from pot; discard excess fat. Add chopped onions; sauté 4 minutes, scraping up any browned bits. Add chopped bell pepper and chopped garlic. Sauté until onions are translucent, about 2 minutes. Mix in rice, stirring to blend with vegetables. Add 2 1/2 cups broth, tomatoes with any juice, paprika, saffron, and reserved marinade. Bring to boil, stirring to blend. Return chicken, chorizo, and any accumulated juices to pot, pressing chicken partially into rice.
Place pot in 375 degree oven for 30 minutes or until rice is tender and chicken is cooked through, adding more broth by 1/4 cupfuls if rice is dry. Season to taste with salt and pepper.
Transfer rice and chicken to large shallow bowl. Garnish with cilantro and lime wedges and serve.
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Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup lime juice
1/4 cup chopped fresh cilantro stems
2 tablespoons olive oil
1 tablespoon finely grated lime peel
1 tablespoon chopped fresh thyme
2 teaspoons Hungarian sweet paprika
2 teaspoons ground black pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground allspice
10 chicken thighs with skin and bone (about 4 1/2 pounds)
1 tablespoon olive oil
1/2 pound linguica -- cut into 1/4-inch-thick rounds
2 cups finely chopped onions
1/2 cup chopped red bell pepper
3 garlic cloves -- diced
2 cups arborio rice or short-grain white rice
2 1/2 cups low-salt chicken broth -- (or more)
2 medium tomatoes -- diced
2 teaspoons Hungarian sweet paprika
1/4 teaspoon saffron threads
1/2 cup coarsely chopped fresh cilantro
Lime wedges
Whisk first 01 ingredients in medium bowl for marinade. Place chicken in large resealable plastic bag; add marinade. Seal bag; turn several times to coat chicken. Refrigerate chicken at least 4 hours and up to 1 day, turning bag occasionally. Using tongs, transfer chicken from bag to plate, allowing excess marinade to drip back into bag. Reserve marinade.
Heat 1 tablespoon oil in heavy large wide pot over medium heat. Add linguica and sauté until beginning to brown and fat begins to render, about 3 minutes. Using slotted spoon, transfer linguica to medium bowl. Increase heat to medium-high. Add half of chicken, skin side down, to pot. Sauté until brown, about 5 minutes per side. Transfer to plate. Repeat with remaining chicken.
Pour off all but 3 tablespoons fat from pot; discard excess fat. Add chopped onions; sauté 4 minutes, scraping up any browned bits. Add chopped bell pepper and chopped garlic. Sauté until onions are translucent, about 2 minutes. Mix in rice, stirring to blend with vegetables. Add 2 1/2 cups broth, tomatoes with any juice, paprika, saffron, and reserved marinade. Bring to boil, stirring to blend. Return chicken, chorizo, and any accumulated juices to pot, pressing chicken partially into rice.
Place pot in 375 degree oven for 30 minutes or until rice is tender and chicken is cooked through, adding more broth by 1/4 cupfuls if rice is dry. Season to taste with salt and pepper.
Transfer rice and chicken to large shallow bowl. Garnish with cilantro and lime wedges and serve.
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Cranberry Orange Bread
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1 tea poo baking soda
1/2 teaspoon salt
1 egg
1/2 cup orange juice
Grated peel of 1 orange
2 tablespoons melted butter or margarine
2 tablespoons hot water
1 cup fresh or frozen cranberries
1 cup coarsely chopped walnut
In a large mixing bowl, combine dry ingredients. In another bowl, beat egg. Add orange juice, peel, butter and hot water. Add to flour mixture, stirring just until moistened. Gently fold in cranberries and walnuts. Spoon into greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 325° for 60 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack
Yield:
"1 Loaf"
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Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1 tea poo baking soda
1/2 teaspoon salt
1 egg
1/2 cup orange juice
Grated peel of 1 orange
2 tablespoons melted butter or margarine
2 tablespoons hot water
1 cup fresh or frozen cranberries
1 cup coarsely chopped walnut
In a large mixing bowl, combine dry ingredients. In another bowl, beat egg. Add orange juice, peel, butter and hot water. Add to flour mixture, stirring just until moistened. Gently fold in cranberries and walnuts. Spoon into greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 325° for 60 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack
Yield:
"1 Loaf"
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Chicken, Asparagus and Pesto Gemelli
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tbsp olive oil
1 ea red pepper -- thinly sliced
1 ea yellow pepper -- thinly sliced
8 ozs fresh asparagus tips
6 oz sun-dried tomatoes, oil-packed -- thinly sliced
3 8 ounce skinless boneless chicken breast -- grilled, sliced diagonally
4 tbsp fresh pesto
4 oz pecorino-Reggiano cheese -- freshly grated
1 box-16 oz Barilla Gemelli pasta
Salt and pepper
Prepare grill to medium high heat. Brush chicken breasts with two tbsp olive oil and season with salt and pepper. Grill until just done, about 4 minutes per side. Remove form heat and set aside to cool. Slice thinly on the diagonal..
Add two tbsp olive oil to preheated saute pan. Add peppers, asparagus tips and sun-dried tomatoes. Saute until almost done. Add sliced grilled chicken breasts.
Toss chicken and vegetables with 2 tablespoons pesto and 2 ounces cheese.
Meanwhile, bring large pot of salted water to boil and add Gemelli. Cook until al dente. Toss with two tablespoons olive oil, two tablespoons pesto and 2 ounces cheese.
Serve seperately with warm rustic bread.
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Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tbsp olive oil
1 ea red pepper -- thinly sliced
1 ea yellow pepper -- thinly sliced
8 ozs fresh asparagus tips
6 oz sun-dried tomatoes, oil-packed -- thinly sliced
3 8 ounce skinless boneless chicken breast -- grilled, sliced diagonally
4 tbsp fresh pesto
4 oz pecorino-Reggiano cheese -- freshly grated
1 box-16 oz Barilla Gemelli pasta
Salt and pepper
Prepare grill to medium high heat. Brush chicken breasts with two tbsp olive oil and season with salt and pepper. Grill until just done, about 4 minutes per side. Remove form heat and set aside to cool. Slice thinly on the diagonal..
Add two tbsp olive oil to preheated saute pan. Add peppers, asparagus tips and sun-dried tomatoes. Saute until almost done. Add sliced grilled chicken breasts.
Toss chicken and vegetables with 2 tablespoons pesto and 2 ounces cheese.
Meanwhile, bring large pot of salted water to boil and add Gemelli. Cook until al dente. Toss with two tablespoons olive oil, two tablespoons pesto and 2 ounces cheese.
Serve seperately with warm rustic bread.
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Carrot Souffles
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Carrot -- sliced and cooked
1 cup butter or margarine
6 each eggs
1/2 cup all-purpose flour
1 tablespoon baking powder
2 cups sugar
1/4 teaspoon ground cinnamon
Cook carrots in boiling water to cover, 15 minutes or until tender.
Process carrot and remaining ingredients in a food processor until smooth, stopping once to scrape down sides. Spoon into 2 lightly greased 1 1/2 qt souffle or baking dishes.
Bake at 350 degrees for 1 hour or until set and lightly browned.
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Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Carrot -- sliced and cooked
1 cup butter or margarine
6 each eggs
1/2 cup all-purpose flour
1 tablespoon baking powder
2 cups sugar
1/4 teaspoon ground cinnamon
Cook carrots in boiling water to cover, 15 minutes or until tender.
Process carrot and remaining ingredients in a food processor until smooth, stopping once to scrape down sides. Spoon into 2 lightly greased 1 1/2 qt souffle or baking dishes.
Bake at 350 degrees for 1 hour or until set and lightly browned.
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Braised Lamb Shanks
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons olive oil
6 12 to 14-ounce lamb shanks
2 celery stalks -- chopped
1 large onion -- chopped
1 large carrot -- chopped
6 large garlic cloves -- chopped
2 cinnamon sticks
2 small bay leaves
2 fresh thyme sprigs
5 juniper berries
1/4 teaspoon ground nutmeg
1 tablespoon tomato paste
1 bottle Merlot -- (750 ml)
1 can low-salt chicken broth -- (14 ounce)
1 can low-salt beef broth -- (14 ounce)
Preheat oven to 325°F. Heat oil in large ovenproof pot (wide enough to hold lamb in single layer) over medium-high heat. Sprinkle lamb on all sides with salt and pepper. Add lamb to pot and sauté until brown, turning occasionally, about 10 minutes. Transfer lamb to plate. Add next 10 ingredients to pot. Sauté until vegetables brown, about 20 minutes. Mix in tomato paste. Add wine and all broth; boil until liquid is reduced by half, stirring occasionally, about 10 minutes. Return lamb to pot, arranging in single layer; add any accumulated juices. Bring to boil.
Place lamb in oven and cook uncovered until tender, basting and turning occasionally, about 2 hours. Transfer lamb to plate. Skim any fat from top of roasting liquid. Press all liquid and enough of vegetables through sieve set over large bowl to make sauce with gravy consistency. Return gravy to pot; add lamb. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated.) Rewarm lamb over low heat. Transfer to platter and serve.
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons olive oil
6 12 to 14-ounce lamb shanks
2 celery stalks -- chopped
1 large onion -- chopped
1 large carrot -- chopped
6 large garlic cloves -- chopped
2 cinnamon sticks
2 small bay leaves
2 fresh thyme sprigs
5 juniper berries
1/4 teaspoon ground nutmeg
1 tablespoon tomato paste
1 bottle Merlot -- (750 ml)
1 can low-salt chicken broth -- (14 ounce)
1 can low-salt beef broth -- (14 ounce)
Preheat oven to 325°F. Heat oil in large ovenproof pot (wide enough to hold lamb in single layer) over medium-high heat. Sprinkle lamb on all sides with salt and pepper. Add lamb to pot and sauté until brown, turning occasionally, about 10 minutes. Transfer lamb to plate. Add next 10 ingredients to pot. Sauté until vegetables brown, about 20 minutes. Mix in tomato paste. Add wine and all broth; boil until liquid is reduced by half, stirring occasionally, about 10 minutes. Return lamb to pot, arranging in single layer; add any accumulated juices. Bring to boil.
Place lamb in oven and cook uncovered until tender, basting and turning occasionally, about 2 hours. Transfer lamb to plate. Skim any fat from top of roasting liquid. Press all liquid and enough of vegetables through sieve set over large bowl to make sauce with gravy consistency. Return gravy to pot; add lamb. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated.) Rewarm lamb over low heat. Transfer to platter and serve.
Bouillabaisse
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups fish stock
1 small onion -- diced
3 celery stalk -- diced
2 tablespoons garlic -- minced
1 tablespoon oilive oil
1 1/2 teaspoons cumin
4 teaspoons oregeno
1 1/2 teaspoons fennel seed
1 1/2 teaspoons sage
1 bay leaf
2 pinches saffron
1 1/2 teaspoons coriander
4 teaspoons basil
1/4 teaspoon cayenne
1/2 cup white wine
2 cups tomato -- crushed, in puree
8 prawns
8 sea scallop
16 steamer clams
16 mussel
1 pound white fish
In large cast enamel pot, saute onion, celery and garlic in olive oil over medium heat until they begin to soften. Add herbs and spices and continue cooking another 2 minutes. Add wine and tomato and simmer for 5 minutes. Add stock and simmer 1 hour.
Meanwhile, prepare seafood. Peel and devein prawns. Scrub mussels and clams. cut fish into 2 inch cubes.
Bring broth to brisk simmer, not full boil. Add seafood.
Serve with sourdough bread.
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NOTES : Courtesy of Jakes Seafood, Portland, Oregon
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups fish stock
1 small onion -- diced
3 celery stalk -- diced
2 tablespoons garlic -- minced
1 tablespoon oilive oil
1 1/2 teaspoons cumin
4 teaspoons oregeno
1 1/2 teaspoons fennel seed
1 1/2 teaspoons sage
1 bay leaf
2 pinches saffron
1 1/2 teaspoons coriander
4 teaspoons basil
1/4 teaspoon cayenne
1/2 cup white wine
2 cups tomato -- crushed, in puree
8 prawns
8 sea scallop
16 steamer clams
16 mussel
1 pound white fish
In large cast enamel pot, saute onion, celery and garlic in olive oil over medium heat until they begin to soften. Add herbs and spices and continue cooking another 2 minutes. Add wine and tomato and simmer for 5 minutes. Add stock and simmer 1 hour.
Meanwhile, prepare seafood. Peel and devein prawns. Scrub mussels and clams. cut fish into 2 inch cubes.
Bring broth to brisk simmer, not full boil. Add seafood.
Serve with sourdough bread.
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NOTES : Courtesy of Jakes Seafood, Portland, Oregon
Banana Bread
Banana Bread
Recipe By :Shirley Ratajack, West Milton United Methodist Women
Serving Size : 0 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 C oil
1 C sugar
2 eggs
3 banana
2 C flour
1 tsp soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg -- freshly grated
3 tbsps milk
1 tsp vanilla
1 C chocolate chip
Preheat oven to 350 degree. Grease and sugar a 9x5x3 inch loaf pan.
Beat together oil, sugar, then eggs and bananas. Sift together flour, soda, baking powder, salt, cinnamon and nutmeg and add to above mixture.
Add milk and vanilla.
Add chocolate chips.
Mix well and bake for approx. 60 minutes (test with toothpick).
Yield:
"1 Loaf"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 4238 Calories; 191g Fat (39.0% calories from fat); 53g Protein; 621g Carbohydrate; 30g Dietary Fiber; 430mg Cholesterol; 1508mg Sodium. Exchanges: 12 1/2 Grain(Starch); 1 1/2 Lean Meat; 5 1/2 Fruit; 0 Non-Fat Milk; 36 1/2 Fat; 23 Other Carbohydrates.
NOTES : Recipe can be doubled. Just use 3/4 cup oil and 1 3/4 cup sugar. Recipe can be used for muffins, also. Bake at 325 degrees for 30 minutes , then test for doneness.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Recipe By :Shirley Ratajack, West Milton United Methodist Women
Serving Size : 0 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 C oil
1 C sugar
2 eggs
3 banana
2 C flour
1 tsp soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg -- freshly grated
3 tbsps milk
1 tsp vanilla
1 C chocolate chip
Preheat oven to 350 degree. Grease and sugar a 9x5x3 inch loaf pan.
Beat together oil, sugar, then eggs and bananas. Sift together flour, soda, baking powder, salt, cinnamon and nutmeg and add to above mixture.
Add milk and vanilla.
Add chocolate chips.
Mix well and bake for approx. 60 minutes (test with toothpick).
Yield:
"1 Loaf"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 4238 Calories; 191g Fat (39.0% calories from fat); 53g Protein; 621g Carbohydrate; 30g Dietary Fiber; 430mg Cholesterol; 1508mg Sodium. Exchanges: 12 1/2 Grain(Starch); 1 1/2 Lean Meat; 5 1/2 Fruit; 0 Non-Fat Milk; 36 1/2 Fat; 23 Other Carbohydrates.
NOTES : Recipe can be doubled. Just use 3/4 cup oil and 1 3/4 cup sugar. Recipe can be used for muffins, also. Bake at 325 degrees for 30 minutes , then test for doneness.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Sunday, May 24, 2009
Silky Spaghetti with Proscuitto and Egg
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Quick Dinners
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound spaghetti
4 large egg -- at room temperature
1/3 cup Parmesan cheese -- grated
1/2 cup scallion -- thinly sliced
salt and pepper
1/4 cup extra virgin olive oil
2 large garlic clove -- diced
2 ounces prosciutto -- thinly sliced
1/4 cup dry white wine
In a large pot of boiling salted water, cook spaghetti until al dente
Meanwhile, in a large bowl, beat the eggs with the parmesan cheese, the scallions, and a generous pinch of salt and pepper. In a large skillet, heat olive oil until shimmering. Add garlic and cook until fragrant. Add proscuitto and cook, stirring occasionally, until garlic is golden brown. Add wine and cook until nearly evaporated. Scrape the mixture into the bowl with the eggs.
Drain the spaghetti. Add it to the bowl and toss until coated and creamy. Serve immediately with parmesan cheese.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 459 Calories; 16g Fat (31.5% calories from fat); 19g Protein; 58g Carbohydrate; 2g Dietary Fiber; 151mg Cholesterol; 391mg Sodium. Exchanges: 4 Grain(Starch); 1 Lean Meat; 0 Vegetable; 2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Quick Dinners
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound spaghetti
4 large egg -- at room temperature
1/3 cup Parmesan cheese -- grated
1/2 cup scallion -- thinly sliced
salt and pepper
1/4 cup extra virgin olive oil
2 large garlic clove -- diced
2 ounces prosciutto -- thinly sliced
1/4 cup dry white wine
In a large pot of boiling salted water, cook spaghetti until al dente
Meanwhile, in a large bowl, beat the eggs with the parmesan cheese, the scallions, and a generous pinch of salt and pepper. In a large skillet, heat olive oil until shimmering. Add garlic and cook until fragrant. Add proscuitto and cook, stirring occasionally, until garlic is golden brown. Add wine and cook until nearly evaporated. Scrape the mixture into the bowl with the eggs.
Drain the spaghetti. Add it to the bowl and toss until coated and creamy. Serve immediately with parmesan cheese.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 459 Calories; 16g Fat (31.5% calories from fat); 19g Protein; 58g Carbohydrate; 2g Dietary Fiber; 151mg Cholesterol; 391mg Sodium. Exchanges: 4 Grain(Starch); 1 Lean Meat; 0 Vegetable; 2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Angel Hair with Sun-dried Tomatoes and Goat Cheese
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 jar sun-dried tomatoes packed in oil -- (10-ounce) chopped (oil reserved)
1 small onion -- chopped
4 garlic cloves -- minced
1/4 cup tomato paste
2/3 cup dry white wine
8 ounces angel hair pasta
Salt and freshly ground black pepper
2 ounces soft fresh goat cheese -- coarsely crumbled
2 tablespoons chopped fresh Italian parsley leaves
Heat 2 tablespoons of the oil from the sun-dried tomatoes in a heavy large skillet over medium heat. Add the onion and saute until tender, about 3 minutes. Stir in the garlic and saute until fragrant, about 1 minute. Add the tomato paste and cook for 2 minutes, stirring constantly. Add the wine and sun-dried tomatoes and simmer until the liquid reduces by half, about 2 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirring occasionally, about 5 minutes. Drain, reserving 1/2 cup of cooking liquid. Add the pasta to the tomato mixture and toss to coat, adding some reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle with the goat cheese and parsley and stir. Mound the pasta into bowls and serve.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 177 Calories; 1g Fat (3.9% calories from fat); 6g Protein; 33g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 91mg Sodium. Exchanges: 2 Grain(Starch); 1 Vegetable; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Angel Hair with Sun-dried Tomatoes and Goat Cheese
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 jar sun-dried tomatoes packed in oil -- (10-ounce) chopped (oil reserved)
1 small onion -- chopped
4 garlic cloves -- minced
1/4 cup tomato paste
2/3 cup dry white wine
8 ounces angel hair pasta
Salt and freshly ground black pepper
2 ounces soft fresh goat cheese -- coarsely crumbled
2 tablespoons chopped fresh Italian parsley leaves
Heat 2 tablespoons of the oil from the sun-dried tomatoes in a heavy large skillet over medium heat. Add the onion and saute until tender, about 3 minutes. Stir in the garlic and saute until fragrant, about 1 minute. Add the tomato paste and cook for 2 minutes, stirring constantly. Add the wine and sun-dried tomatoes and simmer until the liquid reduces by half, about 2 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirring occasionally, about 5 minutes. Drain, reserving 1/2 cup of cooking liquid. Add the pasta to the tomato mixture and toss to coat, adding some reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle with the goat cheese and parsley and stir. Mound the pasta into bowls and serve.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 177 Calories; 1g Fat (3.9% calories from fat); 6g Protein; 33g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 91mg Sodium. Exchanges: 2 Grain(Starch); 1 Vegetable; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
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