This is also a Barefoot Contessa recipe.I love her. This is a Italian soup designed to use up the weeks leftover produce and bread. This is so hearty and interesting. Recipe follows:
1/2 pound dried white beans, such as Great Northern or cannellini
1/4 cup good olive oil, plus extra for serving
1/4 pound large d-diced pancetta or smoked bacon
2 cups chopped yellow onion (2 onions)
1 cup chopped carrots (3 carrots)
1 cup chopped celery (3 stalks)
3 tablespoons minced (6 cloves)
1 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) can Italian plum tomatoes in puree, chopped
4 cups coarsley chopped or shredded Savoy cabbage
4 cups kale
1/2 cup chopped fresh basil leaves
6 cups chicken stock
4 cups sourdough bread cubes, crust removed
1/2 cup freshly grated Parmesan cheese, for serving
In a large bowl, cover the beans with cold water by 1 inch and cover with plastic wrap. Allow to soak overnight in the refrigerator.
Drain the beans, place them in a large pot with 8 cups water, and bring to a boil. Lower the heat and simmer uncovered for 45 minutes. Add 1 teaspoon of salt and continue to simmer for about 15 minutes, until the beans are tender. Set the beans aside to cool in their liquid.
Meanwhile, heat the oil in a large stockpot. Add the pancetta and onions and cook over medium-low heat for 7 to 10 minutes, until the onions are translucent. Add the carrots, celery, garlic, 1 tablespoon of salt, the pepper, and the red pepper flakes. Cook over medium-low heat for 7-10 minutes, until the vegetables are tender. Add the tomatoes with their puree, the cabbage, the kale, and basil and cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes.
Drain the beans, reserving their cooking liquid. In the bowl of a food processor fitted with a steel blade, puree half of the beans with a little of their liquid.Add to the stockpot, along with the remaining whole beans. Pour the bean cooking liquid into a large measuring cup and add enough chicken stock to make 8 cups. Add to the soup and bring to a boil. Reduce the heat and simmer over low heat for 20 minutes.
Add the bread to the soup and simmer for 10 more minutes. Taste for seasoning and serve hot in large bowls sprinkled with Parmesan cheese and drizzed with olive oil.
Enjoy!!!
Friday, September 17, 2010
Lobster Paella
This is also a Barefoot Contessa Recipe. This is a great dish to entertain with. You can make it in advance and have ready when your guests arrive. Also it is lobster so you have the WOW factor going on! But most important it is a very economical way to serve lobster. Recipe follows:
1/4 cup good olive oil
1 1/2 cups chopped yellow onions (2 onions)
2 red bell peppers, cored and sliced 1/2 inch strips
2 tablespoons minced garlic (4 to 6 cloves)
2 cups basmanti rice
5 cups good chicken stock
1/2 teaspoon saffron threads, crushed
1 tablespoon kosher salt
1/4 crushed red pepper flakes
1 teaspoon freshly ground black pepper
1/3 cup Pernod ( I used Anisette)
1 1/2 pounds cooked lobster meat
1 pound kielbasa, sliced 1/4-to 1/2- inch thick
1 (10-ounce) frozen peas, frozen
1 tablespoon minced fresh flat-leaf parsley
2 lemons, cut into wedges
Preheat the oven to 425 degrees.
Heat the oil in a large ovenproof Dutch oven. Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally. add the bell peppers and cook over medium heat for 5 more minutes. Lower the heat, add the garlic, and cook for 1 minute longer. Stir in the rice, chicken stock, saffron, red pepper flakes, salt, and pepper and bring to a boil. Cover the pot and place in the oven. After 15 minutes, stir the rice gently with a wooden spoon, and return it to the oven to bake uncovered for 10 to 15 more minutes, until the rice is fully cooked.
Transfer the paella back to the stove top and add the Pernod. Cook the paella over medium heat for 1 minute, until the Pernod is absorbed by the rice. Turn off the heat and add the lobster, kielbasa, and peas stir gently.Cover the paella, and allow it to steam for 10 minutes. Sprinkle with parsley, garnish with lemon wedges, and serve hot.
Enjoy!!!
1/4 cup good olive oil
1 1/2 cups chopped yellow onions (2 onions)
2 red bell peppers, cored and sliced 1/2 inch strips
2 tablespoons minced garlic (4 to 6 cloves)
2 cups basmanti rice
5 cups good chicken stock
1/2 teaspoon saffron threads, crushed
1 tablespoon kosher salt
1/4 crushed red pepper flakes
1 teaspoon freshly ground black pepper
1/3 cup Pernod ( I used Anisette)
1 1/2 pounds cooked lobster meat
1 pound kielbasa, sliced 1/4-to 1/2- inch thick
1 (10-ounce) frozen peas, frozen
1 tablespoon minced fresh flat-leaf parsley
2 lemons, cut into wedges
Preheat the oven to 425 degrees.
Heat the oil in a large ovenproof Dutch oven. Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally. add the bell peppers and cook over medium heat for 5 more minutes. Lower the heat, add the garlic, and cook for 1 minute longer. Stir in the rice, chicken stock, saffron, red pepper flakes, salt, and pepper and bring to a boil. Cover the pot and place in the oven. After 15 minutes, stir the rice gently with a wooden spoon, and return it to the oven to bake uncovered for 10 to 15 more minutes, until the rice is fully cooked.
Transfer the paella back to the stove top and add the Pernod. Cook the paella over medium heat for 1 minute, until the Pernod is absorbed by the rice. Turn off the heat and add the lobster, kielbasa, and peas stir gently.Cover the paella, and allow it to steam for 10 minutes. Sprinkle with parsley, garnish with lemon wedges, and serve hot.
Enjoy!!!
Maryland Crab Soup
Well living in Maryland and loving crabs I have literally tried hundreds of different carb soup recipes. The key to really good crab soup is a simple base and really good jumbo lump crabmeat. Recipe follows:
2 Tbls. olive oil
2 carrots, diced
1 medium yellow onion, diced
3 cups low sodium chicken broth
3 cups low sodium beef broth
4 cups peeled and diced yukon gold potatoes
4 cups diced tomatoes (canned is fine)
3 teaspoons Old Bay seasoning
1 cup frozen peas
1 pound jumbo lump crabmeat
2 Tbls. chopped fresh parsley
Kosher Salt
Fresh ground black pepper
Saute the carrots and onion together with the oil in a stock pot. Until soft about 7 minutes. Add the broth, potatoes, tomatoes and Old Bay seasoning. Simmer for 20 minutes, until the potatoes are fork tender. Stir in the frozen peas simmer for 2 more minutes. Add the parsley. Taste and season with salt and pepper.
To Serve: Using a shallow bowl or soup bowl, fill with steaming soup and mound a generous heap of Jumbo Lump Crabmeat on top. Makes a wonderful presentation. Guest will stir in the crabmeat themselves. This is not only wonderful to look at it keeps you beautiful lump crabmeat in tacked. Serves 4.
Enjoy!!!
2 Tbls. olive oil
2 carrots, diced
1 medium yellow onion, diced
3 cups low sodium chicken broth
3 cups low sodium beef broth
4 cups peeled and diced yukon gold potatoes
4 cups diced tomatoes (canned is fine)
3 teaspoons Old Bay seasoning
1 cup frozen peas
1 pound jumbo lump crabmeat
2 Tbls. chopped fresh parsley
Kosher Salt
Fresh ground black pepper
Saute the carrots and onion together with the oil in a stock pot. Until soft about 7 minutes. Add the broth, potatoes, tomatoes and Old Bay seasoning. Simmer for 20 minutes, until the potatoes are fork tender. Stir in the frozen peas simmer for 2 more minutes. Add the parsley. Taste and season with salt and pepper.
To Serve: Using a shallow bowl or soup bowl, fill with steaming soup and mound a generous heap of Jumbo Lump Crabmeat on top. Makes a wonderful presentation. Guest will stir in the crabmeat themselves. This is not only wonderful to look at it keeps you beautiful lump crabmeat in tacked. Serves 4.
Enjoy!!!
Tuscan Frittata
I actually got this recipe from The William Sonoma catelog. Great source for wonderful recipes. Recipe follows:
10 eggs
1/2 cup pecorino romano cheese
Salt and freshly ground black pepper, to taste
2 Tbs. plus 1 tsp. olive oil
8 oz. mild Italian sausage, casings removed
1 small yellow onion, cut into 1/4 slices
1 red bell pepper, seeded and cut into 1/4 slices
1 cup tomato sauce
6 oz. fresh mozzarella cheese, sliced
6-8 basil leaves, thinly sliced
Directions:
Preheat broiler. In a large bowl, whisk together eggs, pecorino romano, salt and pepper.In a large saute pan warm 1 Tbs. of oil. Cook sausage 6-8 minutes. Transfer to a separate bowl. Wipe out pan. In same pan over medium high heat, warm 1 Tbs. oil. Cook onion and bell pepper 3-4 minutes. Add sausage to the pan; pour in egg mixture. Cook, using spatula to lift cooked edges and allow uncooked eggs to flow underneath, 2-3 minutes; then cook 4-6 minutes more.
In a shallow pan over low heat, warm 1 tsp. oil. Place shallow pan upside down on top of deep pan; flip the frittata into a shallow pan. Or to avoid this step flip frittata onto a plate and return to original pan , but before add and warm 1 tsp. oil. Cook covered 2-3 minutes. Uncover pan. Pour tomato sauce onto the center of the frittata; gently spread to edges. Arrange mozzarella on top. Broil frittata 3-5minutes. Slide frittata onto serving plate; sprinkle with basil. Serves 8-10.
Enjoy!!!
10 eggs
1/2 cup pecorino romano cheese
Salt and freshly ground black pepper, to taste
2 Tbs. plus 1 tsp. olive oil
8 oz. mild Italian sausage, casings removed
1 small yellow onion, cut into 1/4 slices
1 red bell pepper, seeded and cut into 1/4 slices
1 cup tomato sauce
6 oz. fresh mozzarella cheese, sliced
6-8 basil leaves, thinly sliced
Directions:
Preheat broiler. In a large bowl, whisk together eggs, pecorino romano, salt and pepper.In a large saute pan warm 1 Tbs. of oil. Cook sausage 6-8 minutes. Transfer to a separate bowl. Wipe out pan. In same pan over medium high heat, warm 1 Tbs. oil. Cook onion and bell pepper 3-4 minutes. Add sausage to the pan; pour in egg mixture. Cook, using spatula to lift cooked edges and allow uncooked eggs to flow underneath, 2-3 minutes; then cook 4-6 minutes more.
In a shallow pan over low heat, warm 1 tsp. oil. Place shallow pan upside down on top of deep pan; flip the frittata into a shallow pan. Or to avoid this step flip frittata onto a plate and return to original pan , but before add and warm 1 tsp. oil. Cook covered 2-3 minutes. Uncover pan. Pour tomato sauce onto the center of the frittata; gently spread to edges. Arrange mozzarella on top. Broil frittata 3-5minutes. Slide frittata onto serving plate; sprinkle with basil. Serves 8-10.
Enjoy!!!
Eggplant Gratin
This recipe is that of The Barefoot Contessa. Hearty enough for a non-vegetarian. Served with a green salad this is a complete meal. I like to use individual gratin dishes so everyone has their own. Recipe follows:
Directions:
Good olive oil, for frying
1 1/2 pounds eggplant, unpeeled,sliced 1/2 inch thick
1/2 cup ricotta cheese
2 exra-large eggs
1/2 cup half-and-half
1 cup freshly grated Parmesan cheese,divided
Kosher salt
Freshly ground black pepper
1 cup good bottled marinara sauce, such as Rao's
Directions:
Preheat the oven to 425 degrees.
Heat about 1/8 inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning ounce, until they are evenly browned on both sides and cooked through, about 5 minutes.Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat it, and add more eggplant until all the slices are cooked.
Meanwhile, in a small bowl, mix together the ricotta, eggs, half-and-half, 1/2 cup of the Parmesan, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
In each of the four individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt, and pepper and spoon on 1/4 cup of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, one quarter of the ricotta mixture, and finally a tablespoon of grated Parmesan on top.
Place the gratins on a baking sheet and bake for 10 minutes; lower the heat to 375 degrees and bake for another 20 minutes, or until the custard sets and the top is browned. Serve Warm.
Enjoy!!!
Directions:
Good olive oil, for frying
1 1/2 pounds eggplant, unpeeled,sliced 1/2 inch thick
1/2 cup ricotta cheese
2 exra-large eggs
1/2 cup half-and-half
1 cup freshly grated Parmesan cheese,divided
Kosher salt
Freshly ground black pepper
1 cup good bottled marinara sauce, such as Rao's
Directions:
Preheat the oven to 425 degrees.
Heat about 1/8 inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning ounce, until they are evenly browned on both sides and cooked through, about 5 minutes.Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat it, and add more eggplant until all the slices are cooked.
Meanwhile, in a small bowl, mix together the ricotta, eggs, half-and-half, 1/2 cup of the Parmesan, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
In each of the four individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt, and pepper and spoon on 1/4 cup of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, one quarter of the ricotta mixture, and finally a tablespoon of grated Parmesan on top.
Place the gratins on a baking sheet and bake for 10 minutes; lower the heat to 375 degrees and bake for another 20 minutes, or until the custard sets and the top is browned. Serve Warm.
Enjoy!!!
Stacked Caprissi Salad
This is a very elegant presentation. Ideal as a salad course of a meal. Summer tomatoes makes this even tastier. Serves 4. Recipe follows:
4 medium tomatoes
3 balls of fresh mozzarella
1 cup fresh basil leaves
Dressing:
1/4 cup white Balsamic vinegar
3/4 cup extra- virgin olive oil
1 teaspoon Djon mustard
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
Directions:
Slice tomatoes about 1/2 inch thick. The same for the mozzarella. You want both to be cut the same size. Leave basil leaves whole.
Combine Balsamic vinegar and mustard. Slowly whisk in olive oil. When incorporated season with salt and pepper. Taste for seasoning.
To plate drizzel with a spoon some dressing on the bottom of each 4 serving plates. Layer on top a slice of tomato next a slice of mozzarella and then about 3 basil leaves. Let the leaves peak out the sides of the stack for color.Then repeat 2 more times ending with basil. Top with dressing. Season with Kosher salt and fresh ground black pepper.
Enjoy!!!
4 medium tomatoes
3 balls of fresh mozzarella
1 cup fresh basil leaves
Dressing:
1/4 cup white Balsamic vinegar
3/4 cup extra- virgin olive oil
1 teaspoon Djon mustard
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
Directions:
Slice tomatoes about 1/2 inch thick. The same for the mozzarella. You want both to be cut the same size. Leave basil leaves whole.
Combine Balsamic vinegar and mustard. Slowly whisk in olive oil. When incorporated season with salt and pepper. Taste for seasoning.
To plate drizzel with a spoon some dressing on the bottom of each 4 serving plates. Layer on top a slice of tomato next a slice of mozzarella and then about 3 basil leaves. Let the leaves peak out the sides of the stack for color.Then repeat 2 more times ending with basil. Top with dressing. Season with Kosher salt and fresh ground black pepper.
Enjoy!!!
CHICKEN OVER RICE
I know this sounds very ordinary but it is not. The volume of these flavors are turned way up. I just created this recipe this morning and it turned out perfect. I have made many versions of this in the past but I finally nailed it.So here goes. The ingredients that make this recipe special are the white wine, bay leaves, chicken broth and alot of fresh ground black pepper. Now when cooking with wine never buy cooking wine.Just remember the alchol cooks off and you are just left with the flavor of the wine if you decide not to use it substitute water. Always use a wine that you would be willing to drink. Recipe follows:
For the rice follow the recipe previously posted. Such a great recipe. I carry over several of the flavors in the sauce for the chicken
5 boneless skinless chicken thighs (of course you can use breast but why!)
Kosher salt
Fresh ground black pepper
2 tablespoons olive oil
1/4 cup White Wine
1/4 cup Wondra
2 1/2 cups low sodium chicken broth
2 tablespoons unsalted butter
1 bay leaf
2 tablespoons fresh parsley, chopped
Directions:
Pat chicken dry.This is an important step. When ever browning meat you want to make sure it is dry .This is the only way to get the nice golden brown color. Heat oil in a large saute pan. Salt and pepper both sides of the chicken. Place in pan and cook on the 1st side over medium heat for about 8 minutes. Don't turn to quickly.Add 1 tablespoon of butter to center of the pan. Then cook chicken on the 2nd side for about 3 minutes.Remove chicken and set aside. Add White wine to pan using a wooden spoon deglaze pan making sure you get up all the tasty bits from the bottom. Then add Wondra. stir constantly until you have a light brown paste about 1 minute. Switch over to a whisk and slowly stir in the chicken broth.Increase the heat to get to a boil. Add 1 teaspoon kosher salt,1/2 teaspoon fresh ground black pepper and 1 bay leaf. Bring to a boil whisking constantly and then reduce to a simmer for another 10 minutes. Add back in the chicken coating with sauce. Add the chopped parsley .Stir in one more tablespoon of butter Taste for seasonings. If desired add another 1/2 teaspoon fresh ground black pepper.
For plating spoon chicken and sauce over rice.
Note:
Wondra is awesome. You will never have lumpy sauces or gravies again!!!! Also it is always a good idea to use unsalted butter and low sodium chicken broth. By doing this you control the amount of salt in your dish. Another idea would be to add 1 cup frozen peas when you reduce the saute pan to a simmer.
Enjoy!!!
For the rice follow the recipe previously posted. Such a great recipe. I carry over several of the flavors in the sauce for the chicken
5 boneless skinless chicken thighs (of course you can use breast but why!)
Kosher salt
Fresh ground black pepper
2 tablespoons olive oil
1/4 cup White Wine
1/4 cup Wondra
2 1/2 cups low sodium chicken broth
2 tablespoons unsalted butter
1 bay leaf
2 tablespoons fresh parsley, chopped
Directions:
Pat chicken dry.This is an important step. When ever browning meat you want to make sure it is dry .This is the only way to get the nice golden brown color. Heat oil in a large saute pan. Salt and pepper both sides of the chicken. Place in pan and cook on the 1st side over medium heat for about 8 minutes. Don't turn to quickly.Add 1 tablespoon of butter to center of the pan. Then cook chicken on the 2nd side for about 3 minutes.Remove chicken and set aside. Add White wine to pan using a wooden spoon deglaze pan making sure you get up all the tasty bits from the bottom. Then add Wondra. stir constantly until you have a light brown paste about 1 minute. Switch over to a whisk and slowly stir in the chicken broth.Increase the heat to get to a boil. Add 1 teaspoon kosher salt,1/2 teaspoon fresh ground black pepper and 1 bay leaf. Bring to a boil whisking constantly and then reduce to a simmer for another 10 minutes. Add back in the chicken coating with sauce. Add the chopped parsley .Stir in one more tablespoon of butter Taste for seasonings. If desired add another 1/2 teaspoon fresh ground black pepper.
For plating spoon chicken and sauce over rice.
Note:
Wondra is awesome. You will never have lumpy sauces or gravies again!!!! Also it is always a good idea to use unsalted butter and low sodium chicken broth. By doing this you control the amount of salt in your dish. Another idea would be to add 1 cup frozen peas when you reduce the saute pan to a simmer.
Enjoy!!!
Saturday, September 4, 2010
Cheese Puffs (Gougeres)
This recipe is from the Barefoot Contessa Barefoot in Paris Cookbook. I have made it dozens of times over the years and just love this recipe for so many reasons. It is simple, elegant, can be made ahead, and even frozen and reheated. Perfect with a cocktail before dinner. Recipe follows:
1 cup milk ( I recommend whole)
1/4 pound (1 stick butter)
1 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
Pinch nutmeg
1 cup all-purpose flour
4 extra-large eggs
1/2 cup gruyere cheese, plus extra for sprinkling
1/4 cup freshly grated Parmesan cheese
1 egg beaten with 1 teaspoon water, for egg wash
Preheat oven to 425 degrees. Line baking sheets with parchment paper.
In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded. Add the flour all at ounce and beat it vigorously with a wooden spoon until the mixture comes together. Cook , stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with a steel blade. Immediately, add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.
Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe into mounds 1 1/4 inches wide and 3/4 inches high onto a baking sheet. With a wet finger, lightly press down the swirl at the top. You can also use two spoons to do this step and then with damp fingers shape the balls. Brush the top of each puff with the egg wash and sprinkle with Gruyere. Bake for 15 minutes, or until golden brown outside but still soft inside.
If you are going to freeze them (I have at least 2 dozen in my freezer at all times) allow them to cool. Then place in a air tight container or plastic bag. Reheat at 425 degrees for 5 minutes.
This recipe makes about 40 puffs.
Enjoy!!!
1 cup milk ( I recommend whole)
1/4 pound (1 stick butter)
1 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
Pinch nutmeg
1 cup all-purpose flour
4 extra-large eggs
1/2 cup gruyere cheese, plus extra for sprinkling
1/4 cup freshly grated Parmesan cheese
1 egg beaten with 1 teaspoon water, for egg wash
Preheat oven to 425 degrees. Line baking sheets with parchment paper.
In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded. Add the flour all at ounce and beat it vigorously with a wooden spoon until the mixture comes together. Cook , stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with a steel blade. Immediately, add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.
Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe into mounds 1 1/4 inches wide and 3/4 inches high onto a baking sheet. With a wet finger, lightly press down the swirl at the top. You can also use two spoons to do this step and then with damp fingers shape the balls. Brush the top of each puff with the egg wash and sprinkle with Gruyere. Bake for 15 minutes, or until golden brown outside but still soft inside.
If you are going to freeze them (I have at least 2 dozen in my freezer at all times) allow them to cool. Then place in a air tight container or plastic bag. Reheat at 425 degrees for 5 minutes.
This recipe makes about 40 puffs.
Enjoy!!!
Wednesday, September 1, 2010
Pam's Chicken Salad
This is my Sister's chicken salad recipe. It has been a family favorite for years. Also great to serve when entertaining... I used boneless skinless chicken thighs my Sister uses boneless skinless breasts. Recipe follows:
5 boneless skinless chicken thighs
1 Tablespoon fresh tarragon, minced
Olive oil
Kosher salt
Fresh ground black pepper
3 stalks chopped celery
3 green onions, chopped
1/2 pound green seedless grapes sliced in half
Slivered almonds, toasted lightly in a dry saute pan
1/2 cup good mayo
1/4 cup sour cream
Pre Heat oven 375
Toss chicken thighs in olive oil and tarragon. Lightly salt and pepper. Roast for approximately 35 minutes or until done.
Let cool. This can be done in advance.
Combine mayo and sour cream.
Dice cool chicken and combine all ingredients. Salt and pepper to taste.
Enjoy!!!
5 boneless skinless chicken thighs
1 Tablespoon fresh tarragon, minced
Olive oil
Kosher salt
Fresh ground black pepper
3 stalks chopped celery
3 green onions, chopped
1/2 pound green seedless grapes sliced in half
Slivered almonds, toasted lightly in a dry saute pan
1/2 cup good mayo
1/4 cup sour cream
Pre Heat oven 375
Toss chicken thighs in olive oil and tarragon. Lightly salt and pepper. Roast for approximately 35 minutes or until done.
Let cool. This can be done in advance.
Combine mayo and sour cream.
Dice cool chicken and combine all ingredients. Salt and pepper to taste.
Enjoy!!!
Julia Childs Special White Rice
I recently saw this being prepared on a old re-run of The French Chef. I love it. The White Wine gives it such a special flavor. Recipe follows:
Saute a sliced medium onion in olive oil until translucent.
Add 3/4 cup long grain rice, I used Basmanti, stir until rice is coated
Add 1/4 cup White Wine
Add 1 3/4 cups water
1 bay leaf
1/2 teaspoon salt
Bring to a boil and reduce heat and cover let simmer for about 17 minutes. Fluff with a fork and serve.
Enjoy!!!
Saute a sliced medium onion in olive oil until translucent.
Add 3/4 cup long grain rice, I used Basmanti, stir until rice is coated
Add 1/4 cup White Wine
Add 1 3/4 cups water
1 bay leaf
1/2 teaspoon salt
Bring to a boil and reduce heat and cover let simmer for about 17 minutes. Fluff with a fork and serve.
Enjoy!!!
Pasta With Pecorino & Pepper
These peppercorns are so spicy so adjust to your own taste. This again is so simple but a WOW combination!!! This dish portions serves 2. Recipe follows:
1/2 to 1 tablespoon whole black Tellicherry peppercorns
Kosher salt
1/2 pound dried Italian egg pasta such as Tagliarelle
1 cup fresh grated aged Pecorino cheese (4-ounces)
Plus extra for serving
2 tablespoons heavy cream
1 tablespoon unsalted butter
2 tablespoons minced fresh parsley
Crush peppercorns coarsely. Using a food mill or mortar and pestle. Set aside.
Bring salted water to a boil. Cook pasta to al dente. Reserve 1 cup of pasta liquid. Drain pasta return to pot with the pasta still dripping.
Working quickly, over low heat, toss the pasta with 1/2 cup grated Pecorino, the crushed peppercorns, cream, butter, parsley, and 1 teaspoon salt, toss constantly. If the pasta seems to dry add cooking liquid. Off heat add the remaining 1/2 cup Pecorino. Serve immediately with extra Pecorino for sprinkling.
Enjoy!!!
1/2 to 1 tablespoon whole black Tellicherry peppercorns
Kosher salt
1/2 pound dried Italian egg pasta such as Tagliarelle
1 cup fresh grated aged Pecorino cheese (4-ounces)
Plus extra for serving
2 tablespoons heavy cream
1 tablespoon unsalted butter
2 tablespoons minced fresh parsley
Crush peppercorns coarsely. Using a food mill or mortar and pestle. Set aside.
Bring salted water to a boil. Cook pasta to al dente. Reserve 1 cup of pasta liquid. Drain pasta return to pot with the pasta still dripping.
Working quickly, over low heat, toss the pasta with 1/2 cup grated Pecorino, the crushed peppercorns, cream, butter, parsley, and 1 teaspoon salt, toss constantly. If the pasta seems to dry add cooking liquid. Off heat add the remaining 1/2 cup Pecorino. Serve immediately with extra Pecorino for sprinkling.
Enjoy!!!
Tagliarelle With Truffle Butter
This is so delicious. So few ingredients so it is important to use only the best. It is worth it. Now white truffle butter can be hard to find but you can order it on line. It is so affordable in terms of working with truffes which are big bucks.If you happen to live in Tennessee you can find white truffle butter at the Fresh Foods Market. Recipe follows:
Kosher Salt
1/2 heavy cream
3 ounces white truffle butter
1 (8.62-ounce) package Cipriani tagliarelle dried pasta or other egg fettucine
3 tablespoons chopped fresh chives
3 ounces Parmesan, shaved thin with a vegetable peeler
Add 1 tablespoon salt to a large pot of water and bring to a boil.
In a large saute pan heat the cream over medium heat until it comes to a simmer. Add the truffle butter, 1 teaspoon salt, and 1/2 teaspoon black pepper, lower the heat to low and swirl the butter until it melts. Keep warm.
Cook pasta to the pot of boiling water. Cook for exactly 3 minutes if using Cipriani pasta if something else follow box directions.
Reserve 1/2 cup pasta water. Add drained pasta and toss in saute pan with butter mixture. As the pasta absorbs butter sauce add as much cooking water as needed to keep creamy.
Serve the pasta topped with chopped chives and shaved Parmesan. Sprinkle with salt and pepper.
Enjoy!!!
Kosher Salt
1/2 heavy cream
3 ounces white truffle butter
1 (8.62-ounce) package Cipriani tagliarelle dried pasta or other egg fettucine
3 tablespoons chopped fresh chives
3 ounces Parmesan, shaved thin with a vegetable peeler
Add 1 tablespoon salt to a large pot of water and bring to a boil.
In a large saute pan heat the cream over medium heat until it comes to a simmer. Add the truffle butter, 1 teaspoon salt, and 1/2 teaspoon black pepper, lower the heat to low and swirl the butter until it melts. Keep warm.
Cook pasta to the pot of boiling water. Cook for exactly 3 minutes if using Cipriani pasta if something else follow box directions.
Reserve 1/2 cup pasta water. Add drained pasta and toss in saute pan with butter mixture. As the pasta absorbs butter sauce add as much cooking water as needed to keep creamy.
Serve the pasta topped with chopped chives and shaved Parmesan. Sprinkle with salt and pepper.
Enjoy!!!
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