Clippings by sophiemae
|Sort by: Last Updated Post Date Post Title Forum Name |
OMG - Cuban Opera Cake!
I was googling to find Cuban desserts so I could decide what I am going to make for my cooking club Cuban dinner next weekend, and I stumbled across this one. Does this sound completely decadant and totally sublime to anyone else? I will probably make a standard ganache instead of the chocolate glaze, but the rest of it sounds awesome to me.....
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
8 ounces imported milk chocolate, chopped
Coffee Mousse ingredients
1/2 cup half and half
Chocolate Glaze ingredients
1 1/2 cups sugar
Preheat oven to 325°F. Butter two 9-inch-diameter cake pans with 2-inch-high sides; line bottoms with parchment paper rounds. Dust pans with flour; tap out excess. Melt chocolate in top of double boiler over simmering water, stirring until melted and smooth. Remove from over water. Cool to lukewarm. Whisk flour, baking soda, and salt in medium bowl. Using electric mixer, beat sugar, butter, and vanilla in large bowl to blend. Add eggs 1 at a time, beating well after each addition and stopping occasionally to scrape down sides of bowl. Gradually beat in lukewarm melted chocolate. Beat in dry ingredients in 3 additions alternately with sour cream in 2 additions, beginning and ending with dry ingredients. Gradually beat in crème de cacao and coffee. Divide batter evenly between prepared pans; smooth tops.
Bake cakes until toothpick inserted into centers comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes. Invert cakes onto 9-inch cardboard rounds or removable tart pan bottoms; cool cakes completely on racks.
Melt milk chocolate in top of double boiler over simmering water, stirring until smooth. Remove from over water. Whisk sugar, egg yolks, 2 tablespoons water, and corn syrup in medium metal bowl to blend. Add 1/4 cup butter. Set bowl over saucepan of simmering water; whisk constantly until mixture reaches 170°F, about 4 minutes. Remove bowl from over water. Using electric mixer, beat until completely cool and thick, about 6 minutes. Gradually beat in 1/2 cup butter, about 1 tablespoon at a time, fully incorporating each addition and stopping occasionally to scrape down sides of bowl. Beat in lukewarm melted chocolate.
For coffee mousse:
Bring half and half, 2 tablespoons sugar, and espresso powder to simmer in small saucepan over medium-high heat. Whisk egg yolks and remaining 2 tablespoons sugar in medium bowl to blend. Gradually whisk hot half and half mixture into yolk mixture. Return mixture to saucepan and stir constantly over medium heat until thermometer registers 160°F, about 2 minutes. Pour into large bowl. Add softened gelatin; stir until dissolved. Using electric mixer, beat until cool, about 10 minutes. Using clean dry beaters, beat cream and vanilla in medium bowl until stiff peaks form. Fold whipped cream into coffee mixture.
Cut each cake layer horizontally in half. Place 1 cake layer in bottom of 9-inch-diameter springform pan. Cover with 3/4 cup buttercream. Place second cake layer atop buttercream; cover with mousse. Top with third cake layer. Refrigerate 1 hour to allow mousse to set. Spread 3/4 cup buttercream over third cake layer. Top with fourth cake layer (cake will rise above rim of pan). Cover and refrigerate at least 4 hours or overnight.
For chocolate glaze:
Stir sugar and 1 cup water in medium saucepan over medium heat until sugar dissolves. Increase heat to high; bring to boil. Whisk in cocoa; remove from heat. Add chocolate; whisk until smooth. Let stand until cool but still pourable, about 2 hours.
Run knife around pan sides to loosen cake. Release pan sides. Scrape excess mousse from sides of cake. Transfer cake on springform pan bottom to rack set over baking sheet. Pour glaze over cake, allowing glaze to drip down edges onto baking sheet (use spatula to spread glaze over any uncovered spots). Refrigerate at least 2 hours to allow glaze to set. (Can be made 1 day ahead. Keep refrigerated. Let stand at room temperature 1 hour before serving.)
Makes 12 servings
<none>clipped on: 03.08.2009 at 10:16 pm last updated on: 03.08.2009 at 10:17 pm
RE: Need cool dinner ideas for hot weather (Follow-Up #10)
I like to do kabobs on the grill. Usually chicken or shrimp. They take only a few minutes. Add peppers., mushrooms, cherry tomatoes, any veggie you like and you have two courses of your meal!
Salad Nicoise is always good. No recipe, I just use romaine, steamed green beans or asparagus, cooked new potatoes, hard boiled egg, make a herb vinaigrette and mix a little of it with some tuna, then top the salad with the tuna ans a bit more dressing.
We do tacos quite often in the summer, too. And stir fry is always easy and quick.
Here are a couple more. The gazpacho recipe may have come from someone here, I don't recall. I have had it for a very long time.
9 large vine-ripened tomatoes
Core the tomatoes and dip into boiling water for about 10 seconds to loosen the skin. Place the tomatoes in ice water to cool, then slip off their skins. Cut the tomatoes in 1/2 crosswise and squeeze out the juice and seeds into a strainer over a bowl. Reserve the juice and discard the seeds. Puree 1/2 of the tomatoes in a food processor or blender. Coarsely chop the remaining tomatoes.
Combine the pureed and chopped tomatoes in a bowl and add the reserved juice. Stir in the cucumbers, red onion, bell pepper, oil, vinegar, garlic, and jalapeno peppers. Season with salt and pepper, to taste. Chill for at least 1 hour before serving. Divide gazpacho among 6 serving bowls. Sprinkle the fresh herbs over the bowls for garnish, if desired.
2 c torn romaine leaves
In medium salad bowl, combine lettuce, onion, tomato, cucumber, green pepper and olives. Refrigerate until well chilled.
In small bowl, combine oil, capers, vinegar, lemon juice and dill, mixing well. Toss with salad ingredients and top with feta cheese. Serve immediately.
1/4 cup red wine vinegar
This one is from Marilyn. We love it!
Season filets on flesh side as desired with fresh ground pepper, sea salt and herbs of your choice. I like to use Cajun seasoning sometimes. Drizzle with a good extra-virgin olive oil.
Drizzle a little more olive oil in a non-stick skillet over medium heat until hot. Place filets in hot skillet seasoned side down for 3 to 4 minutes, carefully turn over, add 1 tablespoon dry white wine (or chicken broth) for each filet, place a lid on the skillet and remove from the heat. Fish will be done in 3 minutes. Serve immediately seasoned side up topped with liquid left in pan.
FESTIVE SHRIMP (Serves 4)
Hope some of these inspire you!
<none>clipped on: 06.11.2008 at 05:22 pm last updated on: 06.11.2008 at 05:22 pm
RE: 2007 recipes, the year in review (Follow-Up #16)
Hi Michelle --
The hot milk cake is super easy -- from the Better Homes and Gardens cookbook...
1 cup all-purpose flour
Preheat oven to 350. Grease a 9 x 9 inch square baking pan (I used a 9 inch round cake pan but it fills it almost to overflowing).
In a saucepan, heat milk and butter until butter melts.
Mix flour and baking powder in small bowl. In large mixing bowl, beat eggs on high about 4 minutes or until thick. Gradually add sugar, beat another 4-5 minutes until light and fluffy. Add extracts and flour mixture, and mix until just combined. Add hot milk to batter, mix until just combined. Pour into greased pan, bake for 20 to 25 minutes or until a toothpick comes out clean. Cool on a rack and serve (preferably smothered with berries and whipped cream!)
<none>clipped on: 01.08.2008 at 01:53 am last updated on: 01.08.2008 at 01:53 am
salmon recipe (Follow-Up #24)
hi michelle, here you go, so simple, so good!
Salmon with Puff Pastry and Pesto
4 pieces of purchased puff pastry, each cut to be just larger than a piece of salmon
Preheat oven to 400 degrees F.
On a foil-lined baking sheet place the 4 pieces of puff pastry. Also place the 4 pieces of salmon, making sure they are not touching. Sprinkle each piece of salmon with 1 T. almonds (and salt and pepper). Bake for 10-15 minutes.
To serve, place each piece of puff pastry on a plate. Top each piece with 1 T. pesto, 2 slices of tomato and one piece of salmon. Serve. (serves 4)
<none>clipped on: 06.27.2007 at 07:13 pm last updated on: 06.27.2007 at 11:40 pm
RE: Sol's Lemon Chicken one more time please! (Follow-Up #1)
Here you go:
Sol's Lemon Garlic Chicken
1 tablespoon grated lemon zest
1 3-1/2 pound fryer chicken, cut up
In a small bowl, stir to combine, the lemon zest, lemon juice, olive oil, 1/4 cup of the herbs, and salt and pepper.
Preheat oven to 425ºF. Arrange the chicken pieces in a roasting pan, and pour the lemon-herb mixture over. Arrange the garlic cloves all around the chicken, stirring them to coat with the mixture. Roast for about 45 minutes, or until the chicken pieces are golden brown.
Remove the chicken from the pan. Add the broth to the pan and place on top of the stove over medium-high heat. Stir to scrape up the browned bits from the bottom of the pan, while smooshing the roasted garlic to thicken the sauce slightly. I like to transfer the chicken to a platter, pour the sauce over the chicken and then, garnish with the remaining 2 tablespoons herbs and lemon wedges.
<none>clipped on: 06.19.2007 at 06:12 pm last updated on: 06.19.2007 at 06:13 pm
RECIPE: Many Low-Fat Salad Dressings
YOGURT FRUIT DRESSING
"Quick Cooking Magazine"-1998
1 carton (8 oz.) low-fat apple-cinnamon yogurt
In a bowl, stir yogurt; gradually stir in milk. Serve over fresh fruit to use in a fruit salad.
Nutritional Analysis: 2 T. of dressing equals: 27 calories...17 mg sodium...1 mg cholesterol...5 gm carbohydrate....1 gm protein...trace fat ++++ Diabetic Exchanges: 1/2 fruit
MAPLE SALAD DRESSING
Yield: about 1 cup
1 c. pure maple syrup
Combine all ingredients in a jar with a tight-fitting lid; shake well. Serve over salad greens.
NUTRITIONAL ANALYSIS: One serving (2 Tablespoons) equals 137 calories, 76 mg sodium, 0 cholesterol, 27 gm carbohydrate, trace protein, 4 gm fat. DIABETIC EXCHANGES: 2 fruit, 1/2 fat
LITE BLUE CHEESE DRESSING
Yield: 2 cups
1/2 cup crumbled blue cheese
Place 1/4 cup of the blue cheese and all of the remaining ingredients in a food processor or blender, and process until smooth. Stir in the remaining blue cheese. Transfer the dressing to a small bowl, cover, and chill for several hours or overnight before serving.
NUTRITIONAL FACTS (PER TABLESPOON) Calories: 13, Fat: 0.5 g, Protein: 1.2 g, Cholesterol: 2 mg, Fiber: 0 g,
BLUE CHEESE DRESSING
Yield: 14 tablespoons.
1/2 cup fat-free mayonnaise
In a small bowl, combine the first six ingredients; blend until smooth. Add blue cheese; mix well. Serve over greens. Cover and refrigerate any extra dressing.
Nutritional Analysis: One serving (2 tablespoons dressing) equals 46 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 253 mg sodium, 3 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchange: 1 fat.
CILANTRO SALAD DRESSING
Yield: about 1/2 cup
1/2 c. fresh cilantro leaves
In a food processor or blender, place all 5 ingredients; cover and process until smooth. Store in the refrigerator.
Nutritional Analysis: 2 Tablespoons of dressing equals: 18 calories…124 mg sodium…1 mg cholesterol…3 gm carbohydrate…1 gm protein….3 gm fat ++++ Exchanges: Free Food
BUTTERMILK SALAD DRESSING
Yield: 4 cups
2 c. buttermilk
In a bowl, combine all ingredients; whisk until smooth. Cover and chill until serving. Store in the refrigerator.
Nutritional Analysis: One 2-Tablespoon serving equals 19 calories…125 mg sodium…1 mg cholesterol…3 gm carbohydrate…1 gm protein…trace fat ++++ Exchanges: Free
1/2 c. olive oil
Combine all ingredients in blender or food processor. Process until well blended. Refrigerate until ready to use.
Nutritional Analysis: 1 T. equals: 80 calories…9 gm fat (1 gm saturated)…0 cholesterol…0 carbohydrate…0 protein…0 sodium ++++ Exchanges: 2 fat
Cherry Sake Dressing
Yield: About 1 1/2 cups
Fresh red cherries, pitted 3/4 lb.
Combine all ingredients in 3-qt. saucepan. Boil 15 minutes to reduce liquid by half. Transfer to 1-qt. stainless-steel bowl; cool in ice-water bath to about 40F. Blend chilled dressing in food processor fitted with metal blade until smooth, about 30 seconds.
Nutrition per 1 Tbsp. serving: Calories, 9; Fat, 0.04 g (4% calories from fat); Protein, 0.15g; Cholesterol, 0; Sodium, 0.99mg.
1/2 c. white vinegar
Place all ingredients in a jar; cover. Shake vigorously and refrigerate until ready to serve.
1 T. equals: 65 calories (63 from fat)…7 gm fat (1 gm saturated)…1 mg. cholesterol…1 gm carbohydrate… 0 protein…18 mg sodium ++++ Exchanges: 1-1/2 fat
A Honey of a Dressing Cuts the Mustard
Makes 2 1/2 cups.
2 tablespoons distilled vinegar
In a medium glass or ceramic mixing bowl whisk together all ingredients, cover and chill at least one-half hour. ..... Salt Sense: If you are on a sodium-restricted food plan, use of a no-salt-added mustard will reduce the sodium to 97 mg per two tablespoons.
Nutritional information per two tablespoons: Calories: 50 (Calories from fat: 20%)… Fat: 1.1 grams (trace of saturated fat)… Carbohydrate: 9.5 grams… Cholesterol: none… Sodium: 229 mgs
1/4 c. cider vinegar
In a jar with a tight-fitting lid, combine ingredients; shake well. Refrigerate leftovers; shake well before serving.
Nutritional Analysis: One 2 T. serving equals: 48 caloreis…3 gm fat (trace saturated)…0 cholesterol…25 mg sodium…5 gm carbohydrate…trace fiber…trace protein ++++ Exchanges: 1/2 fruit…1/2 fat
1/4 c. reduced-fat mayonnaise
In a small bowl, whisk together all ingredients; cover and refrigerate for at least 1 hour.
Nutritional Analysis: One 2T. serving equals: 57 caloreis…4 gm fat (1 gm saturated)…4 mg cholesterol…82 mg sodium…5 gm carbohydrate…trace fiber…1 gm protein ++++ Exchanges: 1/2 fruit…1/2 fat
CREAMY HERB DRESSING
1/2 c. plain nonfat yogurt
In food processor, combine the first 3 ingredients; process until smooth. Pour into a small mixing bowl. Add remaining ingredients and mix well. Cover and refrigerate for 1-2 hours before serving.
Nutritional Analysis: 1 T. equals: 11 calories…0 fat…43 mg cholesterol…1 gm carbohydrate…2 gm protein…43 mg sodium ++++ Exchanges: Free Food
GINGER SOY SAUCE
1/2 c. lite soy sauce
Combine all ingredients in a small jar, cover tightly; shake vigorously until well blended. Keep covered and refrigerated until ready to serve.
Nutritional Analysis: 1 T. equals: 20 calories (15 from fat)…2 gm fat (0 saturated)…0 cholesterol…1 gm carbohydrate…0 protein…300 mg sodium ++++ Exchanges: 1/2 fat
1 T. olive or vegetable oil
*Sodium content does not include addition of optional amounts of salt mentioned in recipe.
From Healthy Hispanic Recipes by the National Cancer Institute.
LOW-FAT HERBED SALAD DRESSING
1 tbsp. powdered fruit pectin
Combine the pectin, Equal, mustard, basil, paprika and pepper. Stir in
3 calories per serving, 1 gram carbohydrate and 0 grams fat.
**A clove is one section of a head of garlic.
TASTY TAHINI DRESSING
Yield: 8 (1-tablespoon) Servings
- 1/4 cup tahini
Blend all ingredients together with a wire whisk.
Nutritional Information Per Serving:
CHINESE PEANUT DRESSING
1 1/2-inch-thick slice fresh ginger, peeled and sliced in half
1. In a food processor fitted with the metal blade, or in a blender, finely chop ginger and garlic. Add remaining ingredients in the order listed and process until smooth. Dressing should be the consistency of heavy cream. If too thick, add more broth or water; if too thin, add more peanut butter. Refrigerated, in a covered container, the dressing will keep 2-3 weeks.
Nutritional information (per tablespoon): 50 calories, 3.8 grams fat, 0.6 grams saturated fat, 0 milligrams cholesterol, 199 milligrams sodium,
<none>clipped on: 06.16.2007 at 12:38 am last updated on: 06.16.2007 at 12:39 am
RE: Tourtieres Pastry - Question for Ann T. (Follow-Up #1)
This is my favourite pastry recipe. Works for both sweet or savory pies. And it is easy to work with.
Although you can cut in the butter and crisco using a food processor, I suggest that you do it by hand, either using a pastry cutter or if you have a box grater use the coarse side to grate the butter in. Works great and it makes the perfect size bits of butter to ensure a flaky crust.
Home Cookin Chapter: Recipes From Thibeault's Table
(note: if using for a sweet pie, add 1 or 2 teaspoons of sugar.)
(Note: I use the cuisinart to cut in my fat and then move the mixture
Put flour mixture in bowl and add water mixing with a fork until pastry
<none>clipped on: 12.28.2006 at 12:16 pm last updated on: 12.28.2006 at 12:18 pm
RE: Christmas Eve Tourtieres..........pic (Follow-Up #16)
Rose, Moe likes it for breakfast too, but he likes it warmed up. Even for breakfast he likes to have Sharon's Chile sauce on it.
Cattknap, here is the recipe:
Home Cookin Chapter: Recipes From Thibeault's Table
1 large onion chopped
Uncover pan and reduce liquid to 2 or 3 tablespoons. Add the
Spoon filling into pastry shell. Use egg glaze on along overhand.
Bake in the lower third of oven for 15 minutes and then raise to the
<none>clipped on: 12.28.2006 at 11:27 am last updated on: 12.28.2006 at 11:29 am
RE: What's for Dinner - #220 (Follow-Up #96)
Nancy, Way back when I was young, I had a German boyfriend and his mother cooked some wonderful food. Especially desserts, German cakes and pastries. But my favourite thing that she made was a bread dumpling that she only made at Christmas or Thanksgiving to serve with turkey. She made it in a big log or ball and it was poached. It reminded me of bread stuffing only better. When I was looking for a similar recipe years ago, all I could remember was that the German name had sounded like napkin or something similiar. It was actually "serviette". I finally found recipes for Serviettenknodel which were similar to what she made, but most of the recipes only contained salt, pepper and parsley as the seasoning. I remembered hers as having more flavour. She also used lots of eggs in hers. So a few years ago I started making my regular bread stuffing, but making it more moist and adding eggs. Then I butter either a tea towel or a large napkin, roll the mixture tightly, tie it, and poach it in a big pot of water that I have seasoned with some chicken boullion. You can make it early in the day and then just warm it up. If I give Moe and Matt a choice of how I'm going to prepare the stuffing this is their first choice.
Maureen, Here are the pre-salting instructions and another related thread
Home Cookin Chapter: Recipes From Thibeault's Table
Note: This is more a technique than a recipe. It makes a bird that has concentrated turkey flavor and fine, firm flesh and that is delicious as it is. But you can add other flavors as you wish. Minced rosemary would be a nice finishing addition. Or brush the bird lightly with butter before roasting.
1 (12- to 16-pound) turkey
1. Wash the turkey inside and out, pat it dry and weigh it. Measure 1 tablespoon of salt into a bowl for every 5 pounds the turkey weighs (for a 15-pound turkey, you'd have 3 tablespoons).
2. Sprinkle the inside of the turkey lightly with salt. Place the turkey on its back and salt the breasts, concentrating the salt in the center, where the meat is thickest. You'll probably use a little more than a tablespoon. It should look liberally seasoned, but not over-salted.
3. Turn the turkey on one side and sprinkle the entire side with salt, concentrating on the thigh. You should use a little less than a tablespoon. Flip the turkey over and do the same with the opposite side.
4. Place the turkey in a 2 1/2 -gallon sealable plastic bag, press out the air and seal tightly. Place the turkey breast-side up in the refrigerator. Chill for 3 days, turning it onto its breast for the last day.
5. Remove the turkey from the bag. There should be no salt visible on the surface and the skin should be moist but not wet. Place the turkey breast-side up on a plate and refrigerate uncovered for at least 8 hours.
6. On the day it is to be cooked, remove the turkey from the refrigerator and leave it at room temperature at least 1 hour. Preheat the oven to 425 degrees.
7. Place the turkey breast-side down on a roasting rack in a roasting pan; put it in the oven. After 30 minutes, remove the pan from the oven and carefully turn the turkey over so the breast is facing up (it's easiest to do this by hand, using kitchen towels or oven mitts).
8. Reduce the oven temperature to 325 degrees, return the turkey to the oven and roast until a thermometer inserted in the deepest part of the thigh, but not touching the bone, reads 165 degrees, about 2 3/4 hours total roasting.
9. Remove the turkey from the oven, transfer it to a warm platter or carving board; tent loosely with foil. Let stand at least 30 minutes to let the juices redistribute through the meat. Carve and serve.
Each of 15 servings: 564 calories; 77 grams protein; 0 carbohydrates; 0 fiber; 26 grams fat; 8 grams saturated fat; 261 mg. cholesterol; 856 mg. sodium.
This same method can be used for chicken, chicken pieces, pork roasts,
With the smaller cuts just pre-salt 4 or five hours in advance. Even
Don't cover, just refrigerate and then remove from the fridge in time
<none>clipped on: 12.26.2006 at 07:48 pm last updated on: 12.26.2006 at 07:49 pm
RE: Ann, Cream Cheese Brandy Cherry Balls)) (Follow-Up #4)
Here you go Linda.
Home Cookin Chapter: Recipes From Thibeault's Table
Cream Cheese Brandy Cherry Balls.
1/2 Cup marshino cherries, quartered
<none>clipped on: 12.19.2006 at 12:45 am last updated on: 12.19.2006 at 12:46 am
RE: What's for Dinner - #220 (Follow-Up #76)
Here you go Terri.
* Posted by readinglady (My Page) on
This was posted on the Harvest Forum last year and earned raves (for good reason).
Sour Cream Walnuts
Cook and stir sugars and sour cream to soft ball stage (240 degrees F on candy thermometer). Remove from heat and stir in vanilla. Add walnuts stirring gently till coated. Spread on pan to cool.
One forum member used all white sugar but substituted 1/4 cup of maple syrup for 1/4 cup of the sugar. That earned raves and is a variation I plan to try this season.
I'm also wondering how maple sugar would work in lieu of the brown sugar. Now that might be interesting.
<none>clipped on: 12.19.2006 at 12:24 am last updated on: 12.19.2006 at 12:25 am
RE: What's For Dinner #219 (Follow-Up #40)
Ann, that's a good-lookin' salad. Caesar salad is the only type of salad Sam ever eats.
I wish to remain silent, as I invoke and exercise my Miranda rights.
Sol - the bitter half
1 1/2 lbs. broccoli,cut into florets
Steam the broccoli for 5-7 minutes, or until tender. Transfer the broccoli to a food processor. Add all the remaining ingredients and purée. You might want to taste and adjust the seasonings. This could be served immediately, or it could be prepared 1 day ahead, covered, and refrigerated. Then reheat, gently.
*You could substitute chile oil for the red pepper flakes.
1 butternut squash (about 3 pounds), peeled, seeded, and cut into large dice*
Preheat the oven to 450°F.
Put the pumpkin in an ovenproof sauté pan. Add 1 tablespoon of the butter, toss, and season with salt and pepper. Roast in the oven, stirring occasionally, until the pumpkin pieces are caramelized and beginning to soften, about 20 minutes.
Meanwhile, melt the remaining 2 tablespoons butter in a soup pot set over medium heat. Add the onions and cook slowly, stirring occasionally, until lightly browned, for 15 minutes. Season with salt and pepper. Add the celery, garlic, and sage, and cook for 2 minutes. Add the pumpkin, bay leaf, and stock, raise the heat to high, and bring to a boil. Reduce the heat, cover, and simmer for 15 minutes. Taste, and adjust the seasoning if necessary. Preheat the broiler.
Put two ovenproof soup bowls on a cookie sheet. Ladle the soup into the bowls, and float 2 slices of toasted bread on top of each serving. Cover the toasts with a generous amount of Gruyère. Broil until browned and bubbly, about 3 minutes. Repeat with the remaining bowls, and serve. Source: Alfred Portale's Simple Pleasures.
*Kabocha and Hubbard squashes are suitable replacements for the pumpkin.
2 tablespoons olive oil
In a saucepan, heat the oil over medium heat, and sauté the leek for about 3 miutes, or until softened.
*You could add other flavorings such as finely chopped fresh basil, dill or chives, and grated Parmesan or Asiago cheese.
Put the rice in individual, buttered 8-oz ramekins and unmold onto plates. This is optional.
<none>clipped on: 12.14.2006 at 12:29 am last updated on: 12.14.2006 at 12:43 am
I didn't want to hijack dragonfly2's thread on spaghetti eating but because a couple of people asked, I'm posting some pasta sauce recipes here...
1. VITTORIA'S SPAGHETTI SAUCE (I think I've posted this one before):
4 tablespoons olive oil
Heat olive oil in bottom of large stock pot on medium-high. Brown sausage and remove with slotted spoon.
Put in onion and saute until soft.
Add tomato (with juices), tomato sauce, tomato paste and a bouquet garni of garlic, parsley, oregano, and the bay leaf (enclosed within the halves of the celery stalk).
Bring to a boil, reduce heat, and simmer for 2 hours on low. Keep a lid on the pot but keep it slightly askew.
Return sausage to pot, add chianti, pepper flakes, sugar, basil, pepper and salt.
Simmer for another 2 hours. Keep a lid on the pot but keep it slightly askew.
If you've made meatballs, add them to the last hour of cooking.
1 pound pasta -- capellini d' angelo
Put water on to boil for pasta.
Peel and seed tomatoes. Chop.
Heat 3 tablespoons olive oil and saute garlic lightly. Add tomatoes and basil and heat through.
Add remaining oil to garlic, tomatoes, and basil, heat briefly.
In large bowl, combine pasta, oil mix, and parmesan cheese. Stir quickly and completely.
3. CAVATAPPI ALLA BOSCAIOLA
2 tablespoons olive oil
Over medium-high heat in a large skillet, saute the garlic in olive oil until the color changes. Add and heat the parsley.
Put in the mushrooms and cook until all the water they release evaporates.
Add the tomatoes, season with salt and pepper, and cook until the tomatoes have reduced and separated from the oil. Remove the skillet from the heat.
Cook the pasta. When it is cooked al dente, drain it and toss it with the sauce, adding the butter and the grated cheese. Serve at once.
1 pound fettucine -- * see note
Put pasta on to boil.
Put the butter and cream in a heavy skillet over medium-high heat and boil, stirring frequently until the cream has reduced by almost half.
Add the nutmeg and pepper, stir. Remove from the heat, add the peas and ham, and set aside.
Add the al dente pasta to the sauce, plus the cheeses. Toss until the past is well coated. Serve immediately.
NOTES : * you can also use tagliatelli or linguini
1/2 cup extra virgin olive oil
Put 5 quarts of water and salt into a large stock pot over high heat.
Saute the onion and bell pepper in the olive oil in a large skillet until the onion is translucent golden. Add the garlic and cook for one minute over medium heat. Add the eggplant and cook, covered for 5 minutes.
Add the zucchini and mushrooms. Season with the red pepper flakes and salt to taste. Cook, uncovered, 5 minutes more, stirring frequently.
Add pasta to boiling water with a splash of olive oil.
Add the tomatoes and basil to the other vegetables and continue cooking an additional 5 minutes. Remove from the heat and cover.
When the pasta is cooked (al dente), drain and toss thoroughly with the vegetable mix.
Serve immediately with freshly grated parmigiano-reggiano on the side.
NOTES : Other suitable pastas: shells, rotelli, rotini.
12 ounces pasta shells -- medium
While pasta is cooking, heat olive oil over high heat. Add green pepper and onion and cook until onion just becomes soft.
Add mushrooms and garlic and reduce heat to medium. Saute until mushrooms just start to become brown.
Add basil, oregano, olives, parsley, tomato, and wine. Cook until tomato becomes limp.
Turn off heat, add cooked pasta, and toss.
Serve immediately and sprinkle with freshly grated parmesan and fontina cheeses.
3 tablespoons extra virgin olive oil
8 oz pasta (although this is traditionally served with spaghetti, I like penne, rigatoni, mostaciolli, even ziti)
1 tablespoon finely chopped fresh flat-leaf parsley to sprinkle on top
Heat 2 tablespoons of the oil in a frying pan over a medium heat and cook the onion until slightly soft, stirring occasionally.
Add the garlic and anchovies and cook for a minute, stirring to break up the anchovies.
Add the pepper flakes, capers, olives, tomatoes, salt and pepper, oregano and bring to the boil.
Reduce the heat to medium-low and simmer, uncovered, for 10 minutes, stirring occasionally.
While the sauce is simmering, cook the pasta.
Drain the cooked pasta into a colander and toss with the sauce.
1 pound penne (or almost any pasta)
3/4 pound tomato, peeled, seeded, and chopped
Add the tomatoes and the pepper and cook for 2-3 more minutes.
In the meantime, cook the pasta.
Check the seasoning of the sauce (more salt?), stir the remaining oil into it, pour it over the pasta, toss well, and serve with the cheese on the side.
9. PENNE PASTA WITH SAUSAGE AND WALNUT CREAM SAUCE
1 lb pasta (I used small shells but farfalle, penne, orecchiette would work)
½ pound mild Italian sausage, skinned
Put on pasta water to boil.
Cook crumbled sausage in skillet until done but not overly browned. You can mop up the drippings now if you don’t want this dish overly oily.
Add butter, onion and fennel and cook until soft.
Add heavy cream and cook on medium heat to reduce by 1/3.
Add mascarpone, parmesan and walnuts and stir until mascarpone and parmesan become creamy with the sauce.
Add cooked pasta and toss well.
<none>clipped on: 12.14.2006 at 12:37 am last updated on: 12.14.2006 at 12:38 am
RE: What's for Dinner - #220 (Follow-Up #20)
I can envision Ann, standing outside, holding a flashlight in one hand and grilling - with great aplomb - with the other.
What's wrong with this picture? Nothing. Absolutely nothing.[G]
Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyére on top. Bake for 20 minutes until hot and bubbly. Yields 8 servings.
Linda, I've never tried Marilyn's recipe, but Chicken Cordon Bleu is one of my favorite chicken dishes to make; yours looks pretty darn good.
<none>clipped on: 12.14.2006 at 12:22 am last updated on: 12.14.2006 at 12:23 am