[identity profile] missysedai.livejournal.com
New recipe from Chef Alan of Evans Street Station in Tecumseh, MI:

Fettuccini Reggiano

Pasta Dough:

1.5 cups Semolina
.75 cups All Purpose Flour
3 each Whole Eggs
1 Tbsp Olive oil
1 Tbsp Water
1 Tbsp Salt

Combine all ingredients in a food processor and blend until it starts to come together. Remove from the bowl and kneed for 5 minutes until smooth. Let the dough rest for at least an hour at room temperature covered with a damp clean towel. Using a pasta roller, roll out and cut fettuccini. Cook immediately or hang to dry for future use.

Filling

2 ea Garlic Cloves (sliced paper thin)
5 ea Fresh Basil Leaves (hand torn)
2 ea Roma Tomatoes (peeled, seeded and chopped)
2 ea Artichoke Hearts (quartered)
2 Tbsp Niçoise Olives (pitted and chopped)
.25 ea Red Onion (julienned)
3 oz Extra Virgin Olive Oil
.5 ea Lemon (juiced)
.5 cup Parmesan Reggiano
To taste Fresh Cracked Black Pepper, Salt

Over medium heat, combine the first seven ingredients in a fry pan. (You are only looking to warm, not sauté) Toss in fettuccini, salt, pepper and lemon juice. Once warm, remove from heat and toss in torn basil and parmesan. Adjust seasoning and serve.


Crossposted to [livejournal.com profile] real_cooking, [livejournal.com profile] df_recipes and my journal.
[identity profile] missysedai.livejournal.com
I love corned beef and cabbage as much as anyone, but I hate feeling like I'm obliged to make it on St. Patrick's Day. I decided that it wasn't going to happen yesterday, and made an all-day oven stew instead.

This serves 4, with plenty for leftovers. I used a big-assed (6 quart) saucier:

Set your oven to 250 degrees. Yes, you read that right.


1 large corned beef brisket, rinsed and cut into 1/2 inch cubes
1 pound baby carrots
2 parsnips, peeled, split lengthwise, then cut into half inch pieces
1 large turnip, peeled, cut into half inch chunks
1 large onion, coarsely chopped
10 - 12 baby red potatoes, scrubbed and quartered
1 tablespoon freshly ground pepper
1 tablespoon allspice
1 bottle of Guinness
1 cup water
3 tablespoons flour

Over medium heat, cover the bottom of a large, shallow pan with oil. When it's hot, drop in the corned beef and cook until half done (about 5 minutes). Add the onions, cook until translucent, then turn off the heat.

Stir in the pepper and allspice, then the vegetables. Add the Guinness, give the whole mess another good stir, then cover and stick it in the oven. After about two hours, whisk the water and flour together, then stir it into the liquid in the pan. Stir the whole thing well, cover, and pop it back into the oven until you're ready to serve it.

You really can leave it in there all day. I started mine at 10AM, we had supper at 6PM. I did reduce the heat to 200 degrees after about 4 hours of cooking time to slow down the evaporation. This was thick without being pasty, the meat fell apart if you looked at it funny, and the whole thing was just divine with soda bread and a bottle of Guinness.

Crossposted to [livejournal.com profile] df_recipes, [livejournal.com profile] real_cooking and my journal.

[identity profile] missysedai.livejournal.com
Every now and then, Evans Street Station in Tecumseh will share a recipe for one of their fabulous dishes. This is what their fans got today:


Wild Mushroom Ravioli with Pesto Cream

Pasta Dough

3 cups flour
1 tsp salt
4 ea eggs
2 Tbs vegetable oil

1. Knead ingredients until ball forms.

Wild Mushroom Mix

.5 lb portabella (chopped)
.5 lb crimini (chopped)
.5 lb hen of the woods (chopped)
.5 lb hedgehogs (chopped)

1 cup parmesan
1/2 cup shallots (minced)
2 Tbs garlic (minced)
2 Tbs parsley (chopped)

1. Heat a sauté pan over high heat.
2. Add extra virgin olive oil to coat pan.
3. Add mushrooms. When the mushrooms begin to caramelize, add shallots and garlic.
4. Sauté for two minutes.
5. Take off heat and stir in parmesan and parsley.
6. Reserve off heat.

Method of Production for Ravioli


1. Roll out pasta to just under 1/8 inch.
2. Cut out 30 four-inch circles.
3. Brush edges of pasta circle with egg wash.
4. Add about 1 oz stuffing.
5. Fold into half moon shape, form, and seal by pinching edges together. Be careful not to pinch thinner than original dough thickness. (You can freeze for the future at this point)
6. Cook in simmering water for 8 minutes.
7. Strain and reserve in warm area.

Pesto


1/2 lbs basil
2 Tbs pinenuts
1/4 cup parmesan
As needed olive oil

1. Put basil, pine nuts and a little olive oil in a food processor and purée until smooth.
2. Add Parmesan and quickly blend in.
3. Add olive oil in a thin stream while blending to thin to a paste consistency.

Pesto Cream Sauce

2 cups heavy cream
1/2 cup pesto
1/4 cup grated parmesan

1. Reduce cream by 2/3.
2. Stir in pesto.
3. Sprinkle in parmesan.
4. Season to taste with salt and freshly cracked black pepper.
5. Toss with ravioli and serve.

*rowr*

Crossposted to my journal, [livejournal.com profile] df_recipes and [livejournal.com profile] real_cooking
[identity profile] missysedai.livejournal.com
Fully Loaded Baked Potato Soup

4 pounds fingerling potatoes, baked
1 head fresh broccoli florets, steamed and chopped
2.5 quarts chicken stock
1 quart heavy cream
1/4 pound butter, softened
1 pound apple smoked bacon, fried super crispy, then crumbled (skip if pork is not your bag)
2 bunches of scallions, chopped (greens and bulbs)
1 pound cheese, shredded (I used 1/2 sharp cheddar and 1/2 Cahill porter)
1 pound sour cream (I prefer Breakstone's)
Salt and pepper to taste

To start, divide the baked potatoes in half. Peel two pound and discard the skins. Toss them into a mixing bowl with the butter and sour cream and blend until smooth, thinning with a little cream if necessary. Pour this into a large heavy stockpot, and set the heat to medium low.

Whisk half the stock into the mashed potato and sour cream mixture a little at a time until smooth, then whisk in the shredded cheese until melted. As the mixture thickens, thin out by whisking the remaining stock in, again a little at a time. Bring to a simmer, then whisk in the cream, blending well.

Dice the potatoes set aside from earlier, skins on, about 1/2 inch cubes. Stir these into the pot, then add the crumbled bacon, chopped broccoli and chopped scallions. Add salt and pepper to taste, and simmer for about an hour, stirring occasionally.

Serve with crusty rolls and a nice sauv blanc. Voila, dinner!





(Shamelessly reverse engineered from the British Pantry in Tecumseh. They wouldn't give up the recipe, but I think I figured it out to spite them.)


Crossposted to my journal, [livejournal.com profile] df_recipes and [livejournal.com profile] real_cooking

[identity profile] verbicide.livejournal.com
This is the recipe my SIL passed on. Easy and fucking delicious. Highly recommend.

West African Peanut Chicken Curry )

Yummies

Feb. 9th, 2006 09:06 pm
[identity profile] missysedai.livejournal.com
Recipes from Erika, at the Boulevard Market in Tecumseh:

CHESTNUT CRÈME AND CHOCOLATE CAKES


One can/tube (220 grams) of chestnut crème
100 grams of chocolate (bittersweet)
100 grams of butter
3 eggs
Pinch of salt

madeleine or other small cake/muffin pans

Preheat oven to 350 degrees.

Butter molds if necessary.

Melt the chocolate and the butter in the microwave or in a pan on the stove, making sure it does not boil. Let cool.

Add the eggs one at a time, beating after each addition.

Add the chestnut crème and the pinch of salt.

Fill madeleine molds, small muffin tins, or a larger cake pan with batter.

Bake for 15-20 minutes or until they spring back when pressed lightly.



Bruschetta with Roasted Sweet Red Pepper Spread


Bruschettas:

6-8 thick slices of French or Italian bread
2-3 Tablespoons garlic butter or olive oil
1 cup Roasted Sweet Red Pepper Spread
1 cup grated smoked cheese

Lightly toast bread on both sides, brush one side lightly with garlic butter.
Place 3-4 tablespoons of the roasted red pepper spread on each slice.
Top with grated smoked cheese.
Broil for 2-minutes; or until cheese begins to melt.
Serve warm or allow to cool slightly.

* Although the preparation of the spread is initially time consuming, it makes enough to can, freeze, or store for those occasions when you want a quick appetizer that is sure to please!

Roast Sweet Red Pepper Spread:


8-10 large sweet read peppers
12-15 Roma tomatoes
2 Tablespoons minced garlic (approximately 3 cloves)
1 medium-large sweet onion (finely chopped)
2 Tablespoons minced fresh basil (or 1 Tablespoon dried basil)
1 Tablespoon sugar
1 teaspoon salt or seasoned salt
2 teaspoons herbs (McCormick’s salt-free All-Purpose Seasoning)
½ cup balsamic vinegar

Preheat oven to 375o (Placing a sheet of aluminum foil on the oven floor with protect it against spills during the roasting process)
Lightly rinse peppers to cleanse, leave whole
Roast peppers on an open rack in the oven for 20 minutes, turn peppers once and roast an additional 20 minutes

Remove roasted peppers from the heat and place in a heavy brown paper bag. Close the top of the bag and allow the peppers to cool (15-20 minutes)

Blanch tomatoes in boiling water to loosen skin, peel and dice

Add chopped sweet onion, minced garlic, salt and herbs… Set aside…

Peel and seed roast peppers, finely dice (or chop in food processor)

Combine tomato mixture, peppers and remaining ingredients in a 2-quart sauce pan. Bring to a boil over medium heat. Boil 5-7 minutes, stirring often to prevent sticking. Reduce heat to low and continue stirring until mixture has thickened (about 15-minutes)

Mixture may be refrigerated up to 7 days or frozen for future use. The mixture may also be processed in ½ pint jars, using a hot-water bath method. Allow ¼ - ½ inch headspace in the jars. Process 10-minutes in a boiling water canner.



(Cross posted to my journal)

[identity profile] missysedai.livejournal.com
WARNING: This recipe cheats heavily. By necessity. It's "Chili in an Hour", not "Cookoff Quality Chili".

-- 2.5 pounds lean ground beef
-- 1 pound ground chorizo, medium to hot (omit if pork is not your dealie, yo)
-- 1 large sweet onion, chopped
-- 2 large green peppers, seeded and chopped
-- 5 cloves fresh garlic, finely chopped
-- 2 cans (14.5 ounces each) diced tomatoes
-- 2 cans (30.5 ounces each) Brooks Chili Mix beans (these are chili seasoned beans)
-- 1 can (46 ounces) vegetable juice (V8)
-- 2 tablespoons chili powder
-- 2 tablespoons mesquite powder
-- 1 tablespoon ground cumin
-- 1 bunch fresh cilantro, chopped finely

You'll need a big-assed (at least 8 qt.) stockpot and a large skillet. Toss 'em both up on the stove, turn the heat under both of them to medium. This pretty much needs to happen all at once. Cover the bottom of the stock pot with a couple tablespoons of olive oil.

Crumble the beef and chorizo into the skillet, break it up further with a spatula. While the meat is browning, quickly chop up the onion and throw it into the stock pot. Give it a stir, turn and crumble the meat, then go chop up the peppers and garlic. Throw those into the stock pot, give it all a stir.

When the onions are translucent, add the chili powder, cumin, and mesquite powder. Stir well, then add about half of the veggie juice and stir again.

When the meat is brown (if you've timed it right, it will just be finishing up when you put the veggie juice in the stock pot), drain it thoroughly and dump that into the stockpot. Stir well.

Add tomatoes (including juice), beans and cilantro, then add veggie juice until the chili is as thick (or, gods forbid, thin) as you like it. Stir well, then simmer for about 45 minutes. Serve with chopped fresh onions, shredded cheddar, and beer!

Quick chili has a fresh flavor to it, the seasonings have not yet melded. But that's OK! It's a good, quick supper and you can leave what's left on the stove to simmer properly after the addition of a little more veggie juice.

(Crossposted to my journal.)

Two Treats

Jan. 30th, 2006 12:08 am
[identity profile] missysedai.livejournal.com
Risotto with sun dried tomatoes, piave and prosciutto

-- 1/2 cup butter (BUTTER, dammit!)
-- 3 cups arborrio rice
-- 1 bottle (750mL) semi-dry white wine (I like Celebration White from Pentamere.)
-- 2 cups chicken stock, kept warm
-- 1 generous pinch saffron
-- 1 cup finely diced prosciutto (omit if you're not down with the piggie)
-- 1 cup finely chopped sun dried tomatoes
-- 2 cups shredded Piave Vecchio (or your favorite hard white cheese)

In a heavy bottomed stock pot, melt the butter over medium heat. When the butter is melted, add the arborrio and stir thoroughly to coat. Add just enough wine to cover, stirring occasionally until wine is absorbed. Repeat until the whole bottle is gone.

Add tomatoes, prosciutto and cheese, stir well, then add the warmed chicken stock. Stir occasionally until stock is absorbed and risotto is creamy. Garnish with curls of Piave and chopped toasted pine nuts!

Chocolate-hazelnut waffles with homemade vanilla ice cream and fudge sauce

I made this for a Social once, only with purchased ice cream. The recipe was nabbed from Epicurious years ago.

-- 1 cup sugar
-- 3/4 cup unbleached all purpose flour
-- 3/4 cup cake flour
-- 1/3 cup unsweetened cocoa powder
-- 1 1/2 teaspoons baking powder
-- 1/2 teaspoon baking soda
-- 1/4 teaspoon salt
-- 6 tablespoons warm water
-- 1 teaspoon instant espresso powder
-- 2 1/2 ounces unsweetened chocolate, chopped
-- 3 tablespoons unsalted butter
-- 2 tablespoons vegetable oil
-- 1 1/2 teaspoons vanilla extract

-- 2 extra-large eggs
-- 1 1/4 cups buttermilk
-- 1/2 cup hazelnuts, toasted, husked, finely ground in processor

-- 1/4 cup Frangelico or amaretto

Fudge Sauce

-- Powdered sugar
-- Vanilla ice cream
-- English toffee bits
-- Chopped toasted hazelnuts

Whisk first 7 ingredients in large bowl to blend. Stir 6 tablespoons warm water and espresso powder in small bowl until powder dissolves. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Whisk in oil, vanilla and espresso mixture. Cool to lukewarm.

Whisk eggs, then 1 1/4 cups buttermilk and ground hazelnuts into chocolate mixture; add to dry ingredients and whisk to blend well.

Preheat waffle iron to medium heat, following manufacturer's instructions. Pour about 1/2 to 3/4 cup batter (depending on size of waffle iron) into center of waffle iron; spread evenly with spatula. Close waffle iron and cook until waffle is cooked through but still soft and color on outside darkens, about 4 minutes (time will vary, depending on waffle iron). Using spatula, transfer waffle to rack. Repeat with remaining batter. (Can be prepared 6 hours ahead. Let waffles stand at room temperature. Before continuing, transfer to baking sheet and rewarm in 400°F oven until crisp, about 6 minutes.)

Stir liqueur into warm Fudge Sauce. Cut each waffle diagonally in half, forming triangles. Arrange 3 waffle triangles on each of 6 plates. Dust with powdered sugar. Place scoop of ice cream atop waffle triangles. Pour Fudge Sauce over waffles and ice cream. Sprinkle with toffee bits and chopped hazelnuts.

(Recipes crossposted to my journal.)
[identity profile] krfsm.livejournal.com
Originally made by my sister's ex-boyfriend:

Chocolate Chip Cookies (European version)
By Ben, the 'not exactly' Swedish Chef

2 eggs
1.75 dl sugar
1.75 dl brown sugar
1 teasp vanilla

5.3 dl flour
1 teasp baking soda
5 teasp salt

340 g dark chocolate

1. chop up that chocolate into 1 cm chunks... Better yet, get somebody else to.
2. Turn on the oven to 175°C, on the top & bottom heat setting
3. mix the flour, baking soda, and salt in a bowl
4. mix the other stuff except chocolate in a big bowl using an electric mixer
5. add the dry stuff to the wet stuff until it's all mixed
6. add the chocolate and mix with a spoon, not the electric mixer.
7. Spoon out in 2-3 cm balls onto a baking sheet with paper or foil.
8. Bake for 10 min. or so until browne on the edges.
[identity profile] thette.livejournal.com
Talking about quick things to eat, here's my tomato stew:

One can of crushed tomatoes
One can of kidney beans or half a cup of other beans
About as much frozen corn (because the canned corn is yucky)
Half a teaspoon of sambal oelek
Dried basil
A clove of garlic, chopped
Feta cheese

Pour the tomatoes, the beans, the corn and the spices in a pot, and let it boil for a few minutes.

Cut the feta to smaller pieces.

Serve the tomato stew with feta pieces on top.
[identity profile] larabeaton.livejournal.com
Risotto with carrots and feta

5 cups vegetable stock
4 carrots cut into matchsticks (I use a cheese grater for this)
1 small onion, diced
1 tablespoon olive oil
1.5 cups arborio rice (very important to use arborio, other kinds of rice make it take much, much longer to make)
1 tablespoon fresh dill, or 1 teaspoon dried dill)
juice of 1 lemon
1 cup crumbled feta cheese (or more, you can't use too much feta)
2 tablespoons chopped fresh parsley (optional)

Bring the stock to a boil in a covered pot. Place the carrots into the boiling stock, lower the heat and simmer gently.

In a large soucepan, saute the onions in the oil for about 5 minutes, until softened but not browned. Using a wooden spoon, carefully add the rice, stirring gently until it is thoroughly coated in the oil. Add the dill. Ladle one cup of the simmering stock and carrots into the saucepan and stir it into the rice. When the rice has absorbed the liquid, stir in another cup of stock. Stir in the carrots and stock, one cup at a time every few minutes until all of the stock has been absorbed and the rice is tender but al dente. This takes abotu 15 to 20 minutes.

When all of the stock hase been absorbed by the rice, remove it from the heat and stir in the lemon juice, feta and parsley.

Serves 2-4.
[identity profile] texas-tiger.livejournal.com
(as a recipie by proxy; I just acquired this from a coworker. Makes a yummy chowder.)

1 large onion, chopped
1 large pepper, chopped
1 bunch of green onions, chopped
1 1/2 sticks butter
2 cans cream style corn
3 cans cream of potato soup
1 pint half & half
2 lbs crawfish tails
Tony Chachere's seasoning and garlic to taste

Sautee chopped vegetables in butter. Add corn, soup, half & half and crawfish tails. Simmer for 25 minutes. Best if made the day before and refrigerated overnight. Can be frozen.
[identity profile] missysedai.livejournal.com
Our intention for supper tonight was to go to the Grape Leaf Diner, a cute little Lebanese place out in Springfield Township. Mark had been given a $30 gift certificate as a going away present from some of his VC staffers, and he decided that he wanted to use it today. So of course, I made no provisions for cooking dinner. I worked, put up Halloween decorations, and napped.

We got out there, and the place was JAMMED. Like, to the rafters. Mark didn't want to go wander around Meijer for half an hour and come back, so we just headed for home. That left the problem of coming up with dinner - it getting to be about that time, and us with empty tummies.

As it happened, I had the stuff on hand for Beef Stroganoff, but with a bit of a twist:

2 pounds beef, cubed (I had some simmering steaks on hand, so I used those.)
1 large onion, quartered and sliced
1/2 pound mushrooms, sliced (I had some Portabella slices. Those work well cut into quarters.)
1/4 pound blue cheese, crumbled (there was a wedge of Roaring 40s sitting on the shelf, looking at me. Oh my.)
1 cup red wine
2 cups sour cream
1 teaspoon paprika
1 teaspoon pepper
Olive oil

1 pound box of flat pasta (I usually use wide egg noodles, but I was out, so used Farfalle)

To start, put on a pot of salted water to boil. You'll want to time the pasta with the beef.

In a large pan over medium heat, heat enough olive oil to just coat the bottom of the pan. When the oil is hot, add the beef and cook until the beef is about half done. Add the onions, cook til translucent. Add the wine, the blue cheese, then the mushrooms, pepper and paprika. Stir well, cover, reduce heat to medium low and simmer until the mushrooms are tender.

In the meantime, dump your pasta into the boiling, salted water.

When the pasta is done, drain it. While the pasta is draining, add the sour cream to the beef, onions and mushrooms. Stir well, and cook just a little longer, until slightly thickened.

Stir in the drained pasta, serve with a crusty bread and a robust red wine. Serves four, with ample leftovers for one for lunch the next day.

The addition of the blue cheese gives this dish a rich, almost naughty finish. The pungent scent and the sharp bite are a nice counterpoint to the mildness of the beef, and made this last minute supper something to be savored.


Crossposted to my journal and [livejournal.com profile] df_recipes

[identity profile] missysedai.livejournal.com
It occurs to me, if I'm going to share my rice pudding recipe with [livejournal.com profile] theferrett's readers, I ought to share with y'all as well:

2 cups cooked rice
1/2 cup sugar
2 eggs, beaten
1 cup milk
1/2 cup heavy cream
1/2 cup rosewater
1/2 tsp. vanilla (I like Bourbon Vanilla)
1/4 cup chopped pistachios
3/4 tsp. cinnamon (adjust to personal taste)
1/4 tsp. nutmeg

Combine all ingredients, pour into a well buttered glass baking dish. Bake at 350 for about 1/2 an hour. I like to garnish it with sugared rose petals at serving time.



Crossposted to my journal and [livejournal.com profile] df_recipes.
[identity profile] jsbowden.livejournal.com
I've dumped my recipe for chili in my journal. It can be found here:

http://www.livejournal.com/users/jsbowden/82046.html
ext_12920: (food)
[identity profile] desdenova.livejournal.com
Steak au Poivre is one of my favorite meat dishes. (Smith & Wolensky does a great one--try it if you go there.) So I decided to give it a go at home. Looked at a few recipes on-line and came up with this. The quantities given are for two small steaks; scale up or down as necessary.

Ingredients: steak, coarsely ground or cracked black pepper[*], butter, shallot, cognac, beef broth, half-and-half or heavy cream. Optional: mushrooms.

If you like 'shrooms, slice some up and sautee them in butter, set aside. Encrust the steaks (both sides) with the pepper--just dump it on and press it in with your fingers. Melt butter over med-high heat in a frying pan. Add steaks, sear on each side. Reduce heat to medium, cook steak to your preferred degree of done-ness. Be sure to turn it periodically while it cooks. Remove steak from pan, add minced shallot, sautee for a bit. Add some cognac (~2-3 tbs), mix in, let it cook for a minute or so. Add beef broth (~1/4 cup). Let the mixture boil and reduce. Add cream (~1-2 tbs), mix in. Reduce if necessary.

Pour over steak and eat. I suggest serving the steak over sauteed mushrooms, with crusty bread to sop up the sauce.


[*] You can grind your own, or buy it from the store--I used the store-bought one 'cause it's faster.
[identity profile] texas-tiger.livejournal.com
I had three eggs I needed to use up. And I thought I'd try making an omelette. To the best of my knowledge, this is the first time I've tried making one on my own from scratch. Still, how hard can it be? So I got me some mushrooms (my grocery store sells this "Stir Fry" pack that I like--it has a mixture of shitake, portabello, and button mushrooms), a tomato, and some sliced black olives, and waited for an opportunity to try my hand at omelette making.

So.

Three eggs, well beaten together with a little skim milk, salt, and pepper. Diced mushrooms, diced tomato, diced scallion, and sliced black olives. Crumbled mozzarella and grated asiago cheeses. Once everything was prepared, I heated some olive oil (on medium high) in my pan. This being my first time, I wasn't sure how hot to let it get before I added the eggs, but I seem to have picked the right time. I've watched chefs make omelettes on those little personal pans, and they use their spatulas to move the cooked egg away from one side and let the uncooked egg onto the pan. So I try that, and it works, oddly enough. *grin*

After the egg was almost cooked through, I put the scallions and mushrooms on top, followed by the olives and a few capers (added on the spur of the moment). I let them sit for a second or so, as I made sure the egg was still unstuck from the pan. Then the cheeses went on and I let them melt for a second before I added the tomato last. Then a little more waiting, because I wasn't sure the egg was cooked through yet, until I noticed the edges becoming brown and crisp. I grabbed my plate, and turned out an almost perfect omelette (if one goes by presentation, anyway), managing to fold it like a pro. I waited a minute more for the cheese to melt and then enjoyed my creation with a glass of red grapefruit juice.

And boy, was it *good*. The egg was thin (next time I might use one more egg for that amount of filling) but I like my egg thin. One thing I *hate* about omelettes is too much egg and not enough filling. My egg was nice and solid, crisp and golden brown on the inside, just moist within. The ingredients blended well, too. The complex flavor of the mushroom mix made a good background for the sharp scallions and the tart tomatoes. The even more tart capers added a highlight while the olives provided a sweetness. The cheeses were a delight--the mozzerella melted and combined the other ingredients like a dream and the asiago was just enough to make the whole dish sing.

I'm going to have to do that again.
ext_12920: (food)
[identity profile] desdenova.livejournal.com
Made this for a cook-out yesterday; it got good reviews, so I decided to share.

Ingredients:

* 8 oz. of some medium-size large-surface-to-volume ratio pasta (bow-ties, shells, campanelle, possibly rotini)
* 2 tbs pesto (store-bought is okay, although home-made is better)
* 1 can artichoke hearts, drained
* ~2/3 cup of sun-dried tomatoes, cut into thin slices (measure after cutting)
* salt & pepper to taste

Cook the pasta, drain, set aside until it is room temperature (rinsing w/ cold water after cooking is a good way to speed this up). Toss pasta w/ pesto. Cut up the artichoke hearts into bite-size pieces. Mix artichokes & tomatoes into pasta. Add salt & pepper as necessary. Cover tightly and place in the fridge for a few hours, to let the flavors mingle. Serves a bunch as a side-dish, or 3-4 for a meal.
ext_12920: (food)
[identity profile] desdenova.livejournal.com
This went over very well a few weeks ago when I made it for Mr. & Mrs. [livejournal.com profile] m00nglum and [livejournal.com profile] aymanshamma, and I promised a recipe, but I am just now getting around to it. There is, somewhere, an actual recipe I got this from, but it's devolved into something I make from memory.

Ingredients:

* 8 oz. of some small pasta (e.g. orzo, mini-shells), dry
* 1 14 oz. can diced tomatoes, drained (substitute fresh ONLY if in season)
* A bit more than half a block of feta cheese, crumbled
* 2 tbs lemon juice
* 2 tbs olive oil
* Shrimp, about 20 medium-size (enough for 4 people). Pre-cooked is okay. Frozen is okay; it helps to let them defrost first, but not necessary. If using fresh, peel & devein.
* salt & pepper to taste
* 1/2 cup chopped fresh basil leaves

Instructions.

Preheat oven to 375 F [1]. Toss shrimp & basil together in a bowl. Set aside.

Boil pasta until it is about 2/3 done (like, for 2/3 the cooking time recommended on the box). Rinse w/ cold water and drain. In a large bowl, mix pasta with tomatoes, feta, lemon juice, olive oil, salt & pepper.

Lay out some aluminum foil on a large baking sheet, like, double the length of the sheet. Fold one of the long edges over to form a partial envelope. It is helpful to spray the inside of your proto-envelope with nonstick cooking spray at this point, but not necessary. Ladle the pasta mixture into the foil container, then lay the basil-tossed shrimps on top. Seal the envelope by folding over the remaining edges--the food should be completely sealed inside. You want it as air-tight as possible.

Toss the thing in the oven for 30 minutes or so. Cut the envelope open. Enjoy the tasty meal. Serves 4-ish.
[identity profile] missysedai.livejournal.com
I've had the good fortune lately to lay hands on some French black truffles for about $6 each. My friend Fred taught me a neat trick to get them to go further, and I put it to use this week.

For this recipe, you actually have to start about 3 days in advance. Pour about 4 - 5 cups arborrio rice into a sealable container. Tuck in a whole truffle, put the lid on, give it a shake, and store it in a cool, dark, dry place for at least 3 days. The longer you store it, the more truffley goodness you'll taste.

You'll also need Caciotta al Tartufo, a Tuscan truffled cheese

Then:

4 cups truffle infused arborrio
1/2 pound butter
pinch saffron
bottle of mild white wine
chicken stock, kept warm on the stove (8 cups or so, I dunno, I just thawed one of my frozen blocks of stock out)
3/4 cup shredded Caciotta al Tartufo
1/3 truffle, grated finely

Melt the butter over low heat, add arborrio, stir until well coated. Add just enough wine to cover the rice (around 1/2 a bottle or so), add saffron, stir continuously until wine is absorbed.

Repeat this with the warmed chicken stock (add only enough to cover!) until the rice is tender and the liquid is absorbed. Remove from heat, stir in shredded truffled cheese. Transfer the risotto to a large serving bowl, sprinkle the grated truffle over the top.

Serve with the rest of your bottle of wine, some crusty bread (we went with rosemary olive oil bread) and a salad.

I don't usually give my recipes away, but this one turned out too well not to share.
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