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Veal or Chicken Ragu with Mushrooms and Marsala

Veal or Chicken Ragu with Mushrooms and Marsala

Ingredients
2 tablespoons olive oil
2 tablespoons butter
3/4 pound cremini mushrooms, chopped
1 pound ground veal or chicken
Salt and pepper
A little freshly grated nutmeg, about 1/8 teaspoon
3 large shallots, finely chopped
1 rib celery, finely chopped
4 cloves garlic, finely chopped
A handful sage leaves, thinly sliced
2 tablespoons stemmed thyme
2 tablespoons tomato paste
1/2 cup Marsala
2 cups veal or chicken stock
1 cup milk
1 pound pappardelle, tagliatelle or linguine
Grated Grana Padano or Parmigiano Reggiano cheese, for tossing and topping
1/2 cup parsley, chopped
EVOO – Extra Virgin Olive Oil, for drizzling

Directions

Bring a pot of water to a boil for the pasta.

In large skillet or Dutch oven, heat oil, 2 turns of the pan, over medium-high heat. Melt butter into oil, add the mushrooms and brown well. To the browned mushrooms, add veal or chicken and crumble and brown; season with salt, pepper and a little nutmeg. Add shallots, celery, garlic, sage and thyme. Stir 3-4 minutes to soften, add tomato paste and stir a minute more. Add Marsala, stock and milk to the sauce, bring to a bubble, reduce heat and simmer 30 minutes over low heat.

Cook pasta to al dente in salted water. Add a cup of salted cooking water to the sauce, drain pasta then toss with the sauce to combine, adding in a few handfuls of cheese and parsley. Drizzle with EVOO to finish. Serve the pasta in shallow bowls and pass extra cheese at table.

Recipe found here: Veal or Chicken Ragu with Mushrooms and Marsala

BLT Bow Tie Pasta Salad

BLT Bow Tie Pasta Salad

Ingredients
2-1/2 cups uncooked bow tie pasta
6 cups torn romaine
1-1/2 cups cubed cooked chicken breast
1 medium tomato, diced
4 bacon strips, cooked and crumbled
1/3 cup reduced-fat mayonnaise
1/4 cup water
1 tablespoon barbecue sauce
1-1/2 teaspoons white vinegar
1/4 teaspoon pepper

Directions
Cook pasta according to package directions. Drain and rinse under cold water. In a large bowl, combine romaine, chicken, tomato, bacon and pasta.

In a small bowl, whisk mayonnaise, water, barbecue sauce, vinegar and pepper. Pour over salad; toss to coat. Serve immediately. Yield: 6 servings.

Recipe found here: BLT Bow Tie Pasta Salad

Sour Cream Cucumbers

Sour Cream Cucumbers

Ingredients
1/2 cup sour cream
3 tablespoons white vinegar
1 tablespoon sugar
Pepper to taste
4 medium cucumbers, peeled if desired and thinly sliced
1 small sweet onion, thinly sliced and separated into rings

Directions
In a large bowl, whisk sour cream, vinegar, sugar and pepper until blended. Add cucumbers and onion; toss to coat. Refrigerate, covered, at least 4 hours. Serve with a slotted spoon. Yield: 8 servings.

Recipe found here: Sour Cream Cucumbers

Strawberries and Cream Swiss Roll

Strawberries and Cream Swiss Roll

Ingredients
3 eggs
1 cup white sugar
1/3 cup hot water
1 teaspoon vanilla extract
1 cup sifted all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

1/4 cup confectioners’ sugar for dusting
1 cup fresh strawberries
1 cup heavy cream, chilled
1 teaspoon unflavored gelatin
1 tablespoon white sugar
2 tablespoons confectioners’ sugar, for dusting (optional)

Directions
Preheat oven to 375 degrees F (190 degrees C). Butter a jelly roll pan. Line it with buttered foil or buttered parchment paper.

Beat the eggs until thick and lemon colored. Gradually add 1 cup white sugar, beating constantly. Stir in water and vanilla extract. Fold in flour, baking powder, and salt. Pour batter into prepared pan.

Bake until cake is springy to the touch and beginning to shrink away from the sides of the pan, about 15 minutes.

Lay out a tea towel, and sprinkle it with confectioners’ sugar. Turn the cake out on the towel. Peel off the paper or foil. Cut away crusty edges with kitchen shears or a sharp paring knife. Roll the cake up in the towel, and leave it to cool.

Whip the cream. Add unflavored gelatin and 1 tablespoon sugar. Fold in strawberries. Unroll the cake. Spread with the strawberry cream, and roll up again. Chill cake for at least 1 hour.

Before serving, dust cake with confectioners’ sugar or top with additional whipped cream.

Mushroom Quiche Lorraine

Mushroom Quiche Lorraine

Ingredients
1 unbaked pastry shell (9 inches)
1 cup sliced fresh mushrooms
1/2 cup chopped green onions
2 tablespoons butter
4 large eggs
1-1/4 cups half-and-half cream
1/8 teaspoon pepper
1 cup (4 ounces) shredded Swiss cheese
4 bacon strips, cooked and crumbled
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Directions
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Remove from the oven; reduce heat to 375°.

Meanwhile, in a small skillet, saute mushrooms and onions in butter until tender. In a large bowl, beat the eggs, cream and pepper. Using a slotted spoon, transfer mushrooms and onions to egg mixture. Stir in cheese and bacon.

Pour into crust. Cover edges loosely with foil. Bake for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted near the center to come out clean. Yield: 6 servings.

Recipe found here: Mushroom Quiche Lorraine

Delightful Devil's Food Cake

Delightful Devil’s Food Cake

Ingredients
1 cup sugar
3/4 cup plus 2 tablespoons all-purpose flour
6 tablespoons baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup buttermilk
1/2 cup brewed coffee
1/4 cup canola oil
1 teaspoon vanilla extract

FILLING:
3/4 cup ricotta cheese
2 tablespoons sugar
4 teaspoons orange juice concentrate
2 tablespoons chopped red candied cherries
2 tablespoons miniature semisweet chocolate chips

FROSTING:
3/4 cup heavy whipping cream
3 to 4 tablespoons confectioners’ sugar
4-1/2 teaspoons baking cocoa
3/4 teaspoon vanilla extract

Directions
In a small bowl, combine the sugar, flour, cocoa, baking soda and salt. Whisk the egg, buttermilk, coffee, oil and vanilla; add to dry ingredients until combined.

Coat a 9-in. round baking pan with cooking spray and dust with flour. Add batter. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Cool completely.

For filling, combine ricotta, sugar and orange juice concentrate; fold in cherries and chips. Cut cake in half vertically. Spread filling over one half; top with remaining half.

In a bowl, beat cream until soft peaks form. Gradually beat in confectioners’ sugar, cocoa and vanilla until stiff peaks form. Frost top and sides of cake. Store in the refrigerator. Yield: 6 servings.

Recipe found here: Delightful Devil’s Food Cake

Cheesy Souffles

Cheese Souffles

Ingredients
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon ground mustard
Dash cayenne pepper
1 cup milk
1 cup (4 ounces) shredded cheddar cheese or Swiss cheese
4 eggs, separated

Directions
In a saucepan, melt butter. Stir in the flour, mustard and cayenne until smooth; gradually add the milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in cheese until melted. Remove from the heat.

Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Cool slightly. In a bowl, beat egg whites until stiff peaks form. Fold into egg yolk mixture.

Pour into four greased 10-oz. souffle dishes or custard cups. Bake at 350° for 20 minutes or until a knife inserted near the center comes out clean. Serve immediately. Yield: 4 servings.

Recipe found here: Cheese Souffles

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