Category Archives: Recipes

28

Apr. ’12

Green Bean, Mozzarella and Tomato Salad

Ingredients:

1 1/2 lbs. green beans

2 c. small fresh mozzarella balls

1 c. Grape tomatoes

1 can tuna, drained or ½ lb. small salad shrimp, steamed and peeled

2 T. extra virgin olive oil

2 T. fresh basil leaves, sliced

Salt and pepper to taste

Directions:

Steam green beans until tender. Remove from heat and plunge into an ice water bath to stop cooking and retain bright green color. Cut into 2 inch lengths. Combine in a large bowl with mozzarella, tomatoes, and chunks of tuna or steamed shrimp. Add basil and dress with extra virgin olive oil. Chill until ready to serve.

Posted by . Categories: Recipes. Tags: , , . Leave a comment

13

Apr. ’12

Borsa di Melanzana (Eggplant Bundles)

Ingredients:

2 medium eggplants, peeled and sliced lengthwise

½ c. extra virgin olive oil

1 ½ c. ricotta cheese

4 T. fresh parsley, minced

4 oz. proscuitto or thinly-sliced ham

4 oz. fresh mozzarella cheese

2 c. tomato Sauce

1 c. fresh parmesan cheese, shredded

Directions:

Fry thin slices of eggplant in olive oil until tender.  Drain.  Crisscross slices on counter top.  Blend ricotta and minced parsley in a small bowl.  Place a bead of cheese along each slice of eggplant.  In the center, where the two pieces of eggplant cross, place a slice of prosciutto and a chunk of mozzarella.  Fold over the eggplant “flaps” to form a small bundle.  Place seam side down side by side in a baking dish.  Top with tomato sauce and parmesan cheese.  Bake for 30 minutes at 350 degrees. Serves 6.

 

Posted by . Categories: Recipes. Tags: , . Leave a comment

13

Apr. ’12

Peperonata alla Napoli (Peppers, Naples Style)

Ingredients:

12 oz. eggplant, cubed

Salt and pepper

4 T. olive oil

1 clove garlic, peeled

8 oz. small onions, peeled

3 large sweet yellow or green peppers, seeded and sliced

5 oz. white wine

5 tomatoes, peeled and chopped

Directions:

Sprinkle the eggplant with salt and leave for 1 hour to draw out the juices.  Wash and dry them.  Heat the oil in a sauté pan with the garlic (remove it as soon as it browns).  Add the onions, and cook over low heat until soft and golden, shaking the pan every so often.  Add the eggplant and the peppers.  Pour in the wine, cover and cook gently for 20 minutes, or until tender.  Uncover, add the tomatoes, turn up the heat and boil rapidly for 10 minutes, or until most of the liquid has evaporated.  Season to taste.  Serve cold or warm. Serves 4.

Posted by . Categories: Recipes. Tags: , . Leave a comment

01

Apr. ’12

Spinach & Mushroom Lasagna

Ingredients:

12 lasagna noodles

2 T. butter

1 T. extra virgin olive oil

1 clove garlic, minced

4 lbs. mushrooms, washed and sliced

2 lbs. spinach

2 T. butter

¼ c. flour

2 c. half and half

¼ t. nutmeg

1-16 oz. carton ricotta cheese

1 egg

½ c. grated parmesan cheese

¼ c. fresh basil, sliced thinly

8 c. grated mozzarella cheese

 

Directions:

Preheat oven to 350o F. Cook lasagna noodles in boiling, salted water until al dente.  Drain.  In a large skillet, melt butter and olive oil and sauté garlic, mushrooms and spinach until mushrooms are tender and spinach is wilted. In a sauce pan over medium heat, make the white sauce. Melt butter and stir in flour and nutmeg.  Whisk in half and half until smooth, well-blended and cook over low heat until slightly thickened. In a small bowl, combine ricotta cheese, the egg, grated parmesan cheese and fresh basil and stir until well-blended.  To assemble:  Line a baking dish with one layer of lasagna noodles, slightly overlapping them.  Spread one half of the spinach mixture over the noodles.  Pour 1 c. of the white sauce over the spinach mixture. Sprinkle with half the grated mozzarella cheese. Dot with spoonfuls of the ricotta cheese mixture. Place a second layer of overlapping lasagna noodles on top of the ricotta.  Spread the second half of the ricotta over the noodles.  Put the remaining spinach mixture over the ricotta and pour the rest of the white sauce on the spinach mixture.  Sprinkle the rest of the mozzarella cheese on top.  Bake for 30 minutes.  Serves 8.

Posted by . Categories: Recipes. Tags: , , . Leave a comment

01

Apr. ’12

Mushroom Risotto

Ingredients:

2 c. Arborio rice
4-6 c. vegetable stock
1/4 c. extra virgin olive oil

4 T. butter

1 ½  pounds mushrooms (Use any combination of mushroom varieties you like –  porcini, crimini, shitake, oyster & button -but if you use dried porcini mushrooms, rehydrate in hot water & use the mushroom water in addition to the vegetable stock for cooking the risotto)
2 cloves garlic, minced
3/4 cup onion, minced
Salt and pepper to taste

1 ½ c. parmesan cheese, freshly grated

Directions:

In a large skillet, sauté mushrooms in 2 T. olive oil until tender.  Set aside. In a Dutch oven or stock pot over medium heat, pour remaining olive oil and 1 1/2 T of butter. Once the butter begins to melt, sauté the onions and garlic until tender and translucent.  Add the rice to this mixture and sauté until the rice becomes opaque and white.  At this point you can add about a cup of vegetable stock and stir until completely absorbed, repeat this process adding about a cup of stock at a time until the rice becomes creamy and starchy. Once the rice has reached desired consistency add the sautéed mushrooms, the remaining butter, and the parmesan cheese. Stir butter and cheese are completely melted.  Serves 6-8.

Posted by . Categories: Recipes. Tags: , , . Leave a comment

17

Mar. ’12

Chicken Breasts Stuffed with Goat Cheese and Basil

Ingredients:

Chicken

4 boneless chicken breast halves

4 oz. fresh goat cheese

2 scallions, thinly sliced

8 basil leaves, shredded or sliced very thinly

¼. t. coarsely ground pepper

½ c. flour

1 egg, beaten with 2 T. water until frothy

1 c. Italian seasoned breadcrumbs

Oil for frying

Mushroom Sauce

4 T. butter

½ pound mushrooms. Sliced

¼ c. dry white wine

2/3 c. chicken stock

4 tablespoons chilled butter, cut into 4 pieces

Salt and pepper

Directions:

Flatten each chicken breast between sheets of plastic wrap to a thickness of ¼ inch using meat mallet.  Combine cheese, green onions, basil and pepper in small bowl.  Divide the cheese mixture lengthwise over half of each chicken piece.  Tuck short ends in.  Roll chicken up, starting and one long side, into tight cylinders.  Dip each rolled chicken breast first in flour, egg and breadcrumbs.  In a large skillet, fry the chicken breasts in oil until golden brown, transfer to baking dish and keep warm at 200 degrees while you make the sauce.

For sauce:  In a skillet over medium heat, melt butter and sauté mushrooms until tender, about 8 minutes.  Add wine and boil 3 minutes.  Add stock and boil until liquid is reduced by half, about 6 minutes.  Remove from heat and swirl in 4 tablespoons cold butter, one piece at a time.  Season sauce with salt and freshly ground pepper.

Cut rolls crosswise into ½ inch thick rounds.  Fan out on plates.  Serve immediately, passing sauce separately.

Posted by . Categories: Recipes. Tags: , , . Leave a comment

17

Mar. ’12

Herb and Onion Bread

Ingredients:

½ c. milk

1 ½ T. sugar

1 t. salt

1 T. butter

1 pkg. active dry yeast

½ c. warm water (110o)

2 ¼ c.whole wheat flour

½ small onion, minced

½ t. dried dill weed

1 t. dried rosemary, crushed

Directions:

Scald milk and dissolve in it sugar, salt and butter.  Cool to lukewarm.  Dissolve yeast in warm water.  Add cooled milk, flour, onions and herbs.  Stir well.  When smooth, cover bowl with towel and let dough rise in warm place until triple in bulk or for about 45 minutes.  Stir down and beat vigorously for a few minutes.  Turn into a greased loaf pan.  Let stand for 10 minutes.  Bake at 350o F for one hour.

Posted by . Categories: Recipes. Tags: , , . Leave a comment

12

Mar. ’12

Egg Tagliarini with Sour Cream Clam Sauce

Ingredients:

1—12 oz. pkg. Egg Tagliarini

2-3 cloves, garlic, minced

1 c. butter, cut up.

2 cans (10 oz each) whole baby clams

1 c. sour cream (room temperature)

1/4 c. fresh flat Italian leaf parsley, chopped

Directions:

Drain clams, reserving one T. clam liquid.  Into a large sauce pan, pour remaining liquid into pasta water.  Cook egg Tagliarini according to package directions. Drain and return to large sauce pan.  In a separate sauce pan over medium heat, sauté garlic in 2 T. butter.  Add remaining butter and heat until melted.  Add clams and reserved clam liquid.  Stir in sour cream. Heat but do not boil.  Add sauce to tagliarini and stir to coat pasta. Serve garnished with parsley. Serves 4-6.

 

 

Posted by . Categories: Recipes. Tags: , . Leave a comment

12

Mar. ’12

Linguine with Clam Sauce

Ingredients:

3 T. butter

3 T. flour

2 c. milk

¾ t. salt

1 T. parsley

1 T. minced onion

2 c. steamed clams, removed from shells and chopped or 2-6 ½ oz. cans minced clams, drained

1-4oz. can mushrooms, pieces and stems, drained

16 oz. linguine

Paprika for garnish

Directions:

In a sauce pan over medium heat, melt butter and gradually stir in flour to make a roux.  Gradually add milk, stirring constantly and cook until it begins to thicken.  Add salt, parsley, onion, chopped clams and mushrooms.  Reduce heat to simmer while you prepare linguini according to package directions.  Spoon sauce over the linguine and garnish each serving with paprika. Serves 6.

Posted by . Categories: Recipes. Tags: , . Leave a comment

08

Mar. ’12

Chicken and Broccoli Pizza

Pizza Dough

1 pkg. active dry yeast

1 c. warm water (110o)

2 ½ c flour

2 T. oil

1 t. sugar

1 t. salt

Topping

1 boneless chicken breast, cut into strips

1 T. extra virgin olive oil

2 c. tomato sauce

1 T. oregano leaves

2 t. thyme

½ t. garlic salt

½ c. sliced red onions

½ c. sliced yellow bell pepper

½ c. sun dried tomatoes

½ c. fresh mushrooms, sliced

1 c. fresh broccoli florets

2 jalapenos, seeded and sliced (optional)

3 c. grated mozzarella cheese

Directions:

Preheat oven to 450o F. To make the pizza dough, dissolve yeast in warm water.  Stir in flour, oil, sugar and salt.  Beat 25 strokes or until mixture forms a ball.  Cover and let rest five minutes. Grease fingers and spread out dough on baking sheet to form a 14” round.  In a skillet over medium heat, sauté chicken strips in oil until done. Spread tomato sauce on the pizza dough.  Season the sauce with oregano, thyme and garlic salt.  Distribute onions, bell pepper, sun dried tomatoes, mushrooms, broccoli and chicken strips on top of sauce.  Sprinkle with mozzarella cheese and bake at 450o F. for 10-15 minutes.  (For crispier crust, prebake five minutes before adding ingredients.)

Posted by . Categories: Recipes. Tags: , , , . 2 Comments