January 7, 2012

Cream Sauce

               

Yield: serves 4

            Pasta – 1 lb

            Heavy cream – 1 pint

Butter – ½ stick       

            Shallot – ½ finely sliced

            Garlic – 2 cloves finely sliced

            Parmigiano Reggiano – ¼ - ½ lb grated (be generous)

Basil – ½ cup chopped (¼ cup for cooking, ¼ cup for garnish)

            Salt

Pepper

 

Bring water to a boil, add salt and drop in the pasta. Cook until aldente (to the tooth)

 

In a frying pan, melt butter. Drop in the shallot and sauté till aromatic.

 

Add cream, heat to a simmer and add the garlic allow cream to foam and add the Parmigiano Reggiano (slowly so as to melt and not clump up on bottom of pan).

 

Add ¼ cup of the basil and cook for a brief moment to infuse with flavor.

 

Salt lightly and pepper to taste.

 

Drain the pasta and drop it into the pan.

 

Plate, top it with more basil and fresh Parmigiano, and serve.

 

 

For a bit more flavor, melt in two tablespoons of gorgonzola dolce in the final stage of cooking the sauce.

September 15, 2011

Chicken alla Parmigiana

 

            Chicken breast (cutlet)

            Breadcrumbs

            Mozzarella cheese (fresh)

            Parmiggiano cheese

            Parsley

            Eggs - beaten

            Flour

            Salt

  Pepper

            Olive oil

           

            Marinara sauce

 

Prepare a mixture of breadcrumbs, grated parmiggiano, parsley, salt and pepper.

 

Heat olive oil in a frying pan.

 

Dredge chicken breast in flour, dip in beaten egg, place in breadcrumb mixture (cover completely) and place in frying pan. Sautee the chicken on both sides they are until golden brown.

 

Cover the bottom of a baking pan with marinara sauce, place the chicken breasts in the pan and top them with a slice of mozzarella cheese.

 

Bake in a pre-heated oven 400° until cheese melts.

 

Remove from oven and place on a plate. Top with marinara sauce, and sprinkle with fresh grated parmiggiano cheese.

April 11, 2011

Pastry Cream

 

 

            Whole milk – ¾ pint

            Heavy cream – ½ pint

            Egg yolks – 6 large

            Sugar – 10 oz

            Flour – 1 1/4oz

            Corn starch – 1/2 oz

            Lemon zest – 4 strips (1/2 lemon)

            Vanilla – 1/4 tsp

 

Separate the yolk from the albumen and put in a bowl, add the sugar and whisk until it is fully mixed. Add the flour and the corn starch and mix until it is well combined.

 

Put the milk and cream into a saucepan, add the vanilla the zest and bring to a boil on high heat.

 

When it comes to a boil, reduce the heat to medium and remove the lemon zest.

 

Pour some of the liquid onto the yolk mixture to temper. Pour it back into the saucepan and continuously to whisk until the batter becomes silky, thick and creamy.

 

Pour the cream onto a flat tray with a lip, spread it evenly and cover with plastic film.

 

Allow it to cool at room temperature and then place it in the refrigerator for about 2 hours until ready to use. 

Here's a twist - A drink recipe instead of a food recipe

 

I met Julie Honeywell at a wedding reception. She was drinking "The Honey" a drink she said she  created. I found it to be just right for summer. Very refreshing, thirst quenching, tasty and quite potent.

Try it and lete me know what you think.

 

     Fill a 12 oz. glass with ice add -

            Vodka - 2 shots

            Pineapple juice - a splash

            Top off with club soda

            Drop in a Maraschino Cherry

            Stir, gernish with a sprig of mint and serve

 

 

July 5, 2010 - Watch Accompanying Video on "Home Page/Video Recipes"

 

Steak Pizzaiola

 

            Thinly sliced rump or chuck steak

            Italian style canned tomatoes – crushed

Flour

            Olive oil

            Garlic

            Basil

            Oregano

            Parsley

            Salt

            Pepper

 

Trim the excess fat from the steaks. Notch edges to prevent from curling in the cooking process.

 

Place the flour on a flat plate and season it with salt and pepper.

 

Pat the steaks dry with a paper towel and dredge them in the flour.

 

In a frying pan, heat olive oil. Add the garlic and heat until aromatic. Raise the heat and drop in the steaks. Brown them on both sides and remove them to a dish and keep warm.

 

In the same pan, add the tomatoes, the herbs, season to taste with salt and pepper, and cook over moderate heat for approximately 15 minutes to cook the tomatoes.

 

Return the steaks to the pan, spoon the sauce over them, cover, and cook them for an additional 5 minutes allowing the flavors to marry.

 April 15, 2010

 

Fresh Mozzarella*

The first thing you need to do is to purchase the freshest raw milk you can obtain. This is not hard to do, with a little research you’re sure to find a source for this item. One Gallon of milk will yield about 3/4 pound of mozzarella curd.

Warm the milk to 32ºC. (90ºF) in a clean stainless steel pot. Blend 3 TBS of yogurt  with 3 TBS of cultured buttermilk (obtainable at most good grocery stores).  Add a small amount of the warm raw milk to this blend and mix.  The bacteria cultures in the yogurt and buttermilk will come alive.  We want these cultures to be as potent as possible so that they digest the sugar in the milk and turn it into lactic acid (Yum)!  (Note: If you add them directly into the warm milk you may shock them to death)

Whisk the blend into the warm raw milk and add two tablets of Junket®.  Junket is also sold at most grocery stores.  Mix thoroughly, cover and let sit in a warm place for one hour.  (Note: The Junket package will instruct you that one tablet is enough - DON'T BELIEVE IT!)

Insert your finger in the milk to see if it is fully coagulated. Give it more time if it is still watery.  Cut the curd into ½ inch cubes by using a long knife that reached to the bottom of the pot.  Make your cuts vertically and horizontally. Then hold the knife at a 45 degree angle and attempt to cut the curd columns into smaller pieces.

Re-warm your cut curds to 32ºC with gentle stirring.  Let sit 15 minutes.  Pour off the whey and save it for making ricotta.  Add the curds to a ½ gallon of cold water to rinse. Now drain them in a colander.  Let them sit for at least 10 hours at room temperature.  This is where your active cultures digest the milk and the pH drops to the proper level (about 5.3).

There you go!
 

Now about that whey. Bring it to a boil and squeeze some lemon juice into the pot and watch it form ricotta curds. Pour into a strainer lined with cheesecloth and you now have ricotta a term that come from the fact that the liquid is twice cooked or (ri cotta).
 Have fun!
  

*Instructions contributed with love by my nephew Giuliano. Yes folks, he really did this.

 

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January 17, 2010 

 

Chicken Marsala

 

            Chicken fillets - salt and pepper to taste

            Flour – flavor with salt and pepper

            Olive oil

Marsala

            Lemon juice

            Lemon zest

            Mushrooms - sliced

            Butter

Salt

Pepper

 

In a frying pan, sauté the mushrooms in butter, salt and flavor to taste. Remove from pan and set aside.

 

Add olive oil to pan, and heat.

 

Dredge the chicken fillets and fry until golden brown (be careful not to overcrowd the fillets). Pour marsala over the fillets and burn off the alcohol a la flambé. Return the mushrooms to the pan; add the lemon juice and the zest.

 

Drop in butter to thicken and to flavor the sauce.

 

Plate and serve over your favorite accompaniment: -

-         Herb infused mashed potatoes

-         Grilled radicchio

-         Roasted garlic polenta

-         Belgian endive wilted in garlic and oil

Or simply a slice of Italian bread

December 3, 2009

For Liz - Buon Natale

 

Vodka Sauce

                                     

            Marinara sauce – pureed (recipe below)

            Cream – heavy

            Parmigiano cheese – grated

            Vodka

            Basil – chiffonade

 

In a pot bring water to boil. Add salt and pasta. Cook till al dente.

 

In a frying pan, heat marinara sauce.

 

Add vodka and bring to a simmer. Add the cream, parmigiano, and basil.

 

Drain pasta and drop into sauce. Stir, top with more parmigiano and basil.

 

Serve.

 

 

Sugo alla Marinara

 

            Italian style plum tomatoes – 1 can

Olive oil – ¼ cup

            Garlic clove – 1 large

            Onion whole – 1 medium

            Celery – 1 rib

            Carrot – 1

Sweet red pepper – ½

            Parsley – 2 to 3 sprigs

            Fresh basil – if available

            Fresh oregano – if available

            Salt

Pepper

 

In a saucepot, heat oil and sauté garlic till aromatic.

 

Add tomatoes and all other ingredients.

 

Bring to a boil then lower flame to simmer.

 

Time required … 40 minutes to????? The length of time depends on how thick you like the sauce.

October 30, 2009 

 

Zucchini Soup

 

            Zucchini – 2 lb de-seeded and roughly chopped

            Potatoes – 3 diced

            Tomatoes – 1 lb finely chopped

Onion – 1 large, finely chopped

            Olive oil – 3 tbs

Tomato paste – 1 tsp

            Chicken stock – 5 cups

            Heavy cream – 1 cup

            Garlic cloves – 2 finely chopped

            Parsley

            Fresh basil – ¼ cup

            Oregano

Pecorino Romano – ½ cup

Salt

            Pepper

 

Heat the oil in a large saucepan, add the onion and cook till translucent.

 

Stir in the tomato paste, potatoes, tomatoes, garlic, and the fresh herbs. Mix well and cook for about 15 minutes, stirring frquently.

 

Pour in the stock, salt and pepper to taste and bring to a boil.

 

Add the zucchini, the Pecorino Romano and let cook for 15 to 20 minutes more.

 

Pour the soup in a blender and return to the fire, add cream to taste.

 

Ladle into a bowl, sprinkle wth additional cheese, garnish with basil and serve with a freshly made crouton.

Beef Brasciole in Sage Sauce

            Beef loin or chuck
            Prosciutto
            Spinach
            Pignoli
            Dijon mustard
            Olive oil
            Butter
            Garlic
            Sage
            Lemon zest
            Salt
            Pepper
            Flour
 

Cut beef into thin slices and flatten with a mallet until thin.

 

Brush with Dijon mustard, layer with prosciutto, spinach, and pine nuts.

 

Roll the beef and secure with toothpick or kitchen twine.

 

In a frying pan; heat the olive oil, add the garlic and lemon zest and fry the brasciole until they are cooked. Transfer to a platter and keep warm.

 

Add one T of flour and make a roux. Add some water to create a sauce. Reduce the heat; drop in the sage leaves and butter and heat for 3 to 5 minutes.

Return the brasciole to the pan to flavor. Plate and sprinkle with a garnish of chopped parsley and serve.