things that make you go hmnnnnn, and yum, and ahhhhh.
Fill a small saucepan with water and bring it to a boil. Add the ingredients from the recipe of your choice, let them boil for a couple minutes, and then turn the heat down to a simmer. Add water as needed (about every 30 minutes or so).
Recipe #1:
Cinnamon sticks
Apple peels
Orange rinds
Whole cloves
Recipe #2:
Peel from one lemon
Peel from one orange
2 bay leaves
3 cinnamon sticks
2 tablespoons whole cloves
Recipe #3
A few drops vanilla
Orange peels
Recipe #4
1 cup dried lavender
1 teaspoon anise
1 tablespoon nutmeg
1 tablespoon whole cloves
1 cinnamon stick
Recipe #5
5 bay leaves
1 tablespoon whole cloves
2 sticks cinnamon
Saturday, October 23, 2010
Friday, September 10, 2010
amazing chicken, lamb, or beef
Slow-Roasted Lamb
Buy a leg or shoulder of lamb (the latter of which will be more fall-apart tender, like pork barbecue). Chop 4 cloves of garlic with a few sprigs of fresh rosemary. Generously rub the meat with salt and cracked fresh pepper. Brown it on all sides in a large pan with some olive oil over medium heat. Let cool, then rub with the garlic-and-rosemary mixture.
Place the meat on a large sheet of heavy-duty aluminum foil set in a roasting pan. Enclose it loosely in the foil, then add 1 to 2 cups of dry white wine and seal it up tight. Stick the pan in an oven preheated to 250 degrees. Roast for 5 to 7 hours, basting occasionally, till super tender and fragrant. You basically can't cook it too long. Remove it just before serving, let it rest on a cutting board for at least 10 minutes, slice, and plate. Top with the jus and a healthy drizzle of salsa verde.
Read More http://www.gq.com/how-to/eat-and-drink/201003/gq-hosts-how-to-entertain-at-home-dinner-party#slide=10#ixzz0zATJ4ksj
Buy a leg or shoulder of lamb (the latter of which will be more fall-apart tender, like pork barbecue). Chop 4 cloves of garlic with a few sprigs of fresh rosemary. Generously rub the meat with salt and cracked fresh pepper. Brown it on all sides in a large pan with some olive oil over medium heat. Let cool, then rub with the garlic-and-rosemary mixture.
Place the meat on a large sheet of heavy-duty aluminum foil set in a roasting pan. Enclose it loosely in the foil, then add 1 to 2 cups of dry white wine and seal it up tight. Stick the pan in an oven preheated to 250 degrees. Roast for 5 to 7 hours, basting occasionally, till super tender and fragrant. You basically can't cook it too long. Remove it just before serving, let it rest on a cutting board for at least 10 minutes, slice, and plate. Top with the jus and a healthy drizzle of salsa verde.
Read More http://www.gq.com/how-to/eat-and-drink/201003/gq-hosts-how-to-entertain-at-home-dinner-party#slide=10#ixzz0zATJ4ksj
Thursday, September 9, 2010
8 ! Yes 8 ! Perfect Breakfast Tips.
Follow these tips for a easier smoother breakfast with less mess and more time to enjoy the actual food, instead of watching others enjoy it for you..
1. Omelet
Want a perfect omelet? Getting the egg out of the pan is the challenge. Here are some helpful hints chefs already know:
•Heat the pan hot! When you pour in the egg, it should sizzle and bubble. The pan should be hot enough to cook in just moments, without browning.
•Use a heavyweight nonstick pan, and make sure it is spotlessly clean.
•Use a heatproof rubber scraper. These flexible tools, once used merely to scrape batter out of pans, have become major cooking tools with the advent of heatproof silicone blades.
2. Hash Browns
Boil the potatoes in advance and — this is the key — refrigerate them overnight before grating them, resulting in picture-perfect hash browns that are golden-edged and crisp. That's because cooking and chilling will crystallize the potato starch, allowing them to cook up dry and crisp, not gooey.
3. Frittata
For an extra crispy, perfectly browned frittata top, drizzle with a light splash of extra-virgin olive oil before popping into the oven.
4. French Toast
Ever wonder how restaurants get their French toast so brown and sweet without overcooking the middle? Here's the trick: When you melt the butter, add a pinch of brown sugar, a pinch of ground cinnamon, and a pinch of salt to the pan at the same time. When the butter begins to foam, put the bread in the pan, but do not move it around until it's time to flip!
5. Muffins and Scones
Are your breakfast baked goods a little tough? Here's a secret weapon that just might help: sugar. Stir a few tablespoons of sugar in when combining the dry ingredients. Sugar helps weaken the gluten in the flour so it can't form such tough bonds. When it comes to baking, sugar is a natural tenderizer.
6. Pancakes
The best and lightest pancakes are made from buttermilk and baking soda, which together create air bubbles that are trapped by the gluten in the flour. This simple chemical reaction happens and subsides quickly, so don't wait around. Mix the pancake batter quickly (and minimally — overbeating makes them tough and flat) and cook them immediately. Discard any leftover batter.
7. Bacon
To avoid splatter, and for even cooking, cook bacon in the microwave. For 1 sandwich, place 1 or 2 slices of bacon on a folded paper towel and lay it in the microwave. Cook on high for 2 to 3 minutes, or until the bacon is crisp and sizzling. For more than 2 slices of bacon, lay the paper towel on a plate and increase the cooking time as needed.
8. Oatmeal
The key to perfect oatmeal every time is to not add milk until the end; otherwise, it will curdle and throw off the texture of the cereal (not to mention its flavor).
1. Omelet
Want a perfect omelet? Getting the egg out of the pan is the challenge. Here are some helpful hints chefs already know:
•Heat the pan hot! When you pour in the egg, it should sizzle and bubble. The pan should be hot enough to cook in just moments, without browning.
•Use a heavyweight nonstick pan, and make sure it is spotlessly clean.
•Use a heatproof rubber scraper. These flexible tools, once used merely to scrape batter out of pans, have become major cooking tools with the advent of heatproof silicone blades.
2. Hash Browns
Boil the potatoes in advance and — this is the key — refrigerate them overnight before grating them, resulting in picture-perfect hash browns that are golden-edged and crisp. That's because cooking and chilling will crystallize the potato starch, allowing them to cook up dry and crisp, not gooey.
3. Frittata
For an extra crispy, perfectly browned frittata top, drizzle with a light splash of extra-virgin olive oil before popping into the oven.
4. French Toast
Ever wonder how restaurants get their French toast so brown and sweet without overcooking the middle? Here's the trick: When you melt the butter, add a pinch of brown sugar, a pinch of ground cinnamon, and a pinch of salt to the pan at the same time. When the butter begins to foam, put the bread in the pan, but do not move it around until it's time to flip!
5. Muffins and Scones
Are your breakfast baked goods a little tough? Here's a secret weapon that just might help: sugar. Stir a few tablespoons of sugar in when combining the dry ingredients. Sugar helps weaken the gluten in the flour so it can't form such tough bonds. When it comes to baking, sugar is a natural tenderizer.
6. Pancakes
The best and lightest pancakes are made from buttermilk and baking soda, which together create air bubbles that are trapped by the gluten in the flour. This simple chemical reaction happens and subsides quickly, so don't wait around. Mix the pancake batter quickly (and minimally — overbeating makes them tough and flat) and cook them immediately. Discard any leftover batter.
7. Bacon
To avoid splatter, and for even cooking, cook bacon in the microwave. For 1 sandwich, place 1 or 2 slices of bacon on a folded paper towel and lay it in the microwave. Cook on high for 2 to 3 minutes, or until the bacon is crisp and sizzling. For more than 2 slices of bacon, lay the paper towel on a plate and increase the cooking time as needed.
8. Oatmeal
The key to perfect oatmeal every time is to not add milk until the end; otherwise, it will curdle and throw off the texture of the cereal (not to mention its flavor).
Friday, July 30, 2010
Rattatoolie crock pot style
Ingredients:Servings:
8Servings Size
Servings
2 large onions, cut in half and sliced
1 large eggplants, sliced, cut in 2 inch pieces
4 small zucchini, sliced
2 garlic cloves, minced
2 large green bell peppers, de-seeded and cut into thin strips
2 large tomatoes, cut into 1/2 inch wedges
1 (6 ounce) can tomato paste
1 teaspoon dried basil
1/2 teaspoon oregano
1 teaspoon sugar
2 teaspoons salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped
1/4 cup olive oil
red pepper flakes, to spice it up
Change Measurements: US | Metric
Directions:Prep Time: 30 mins
Total Time: 1/2 day
1 Layer half the vegetables in a large crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes. 2 Next sprinkle half the basil, oregano, sugar, parsley, salt and pepper on the veggies. 3 Dot with half of the tomato paste. 4 Repeat layering process with remaining vegetables, spices and tomato paste. 5 Drizzle with olive oil. 6 Cover and cook on LOW for 7 to 9 hours. 7 Place in serving bowl and sprinkle with freshly grated Parmesan cheese. 8 Refrigerate to store. 9 May freeze up to 6 weeks.
8Servings Size
Servings
2 large onions, cut in half and sliced
1 large eggplants, sliced, cut in 2 inch pieces
4 small zucchini, sliced
2 garlic cloves, minced
2 large green bell peppers, de-seeded and cut into thin strips
2 large tomatoes, cut into 1/2 inch wedges
1 (6 ounce) can tomato paste
1 teaspoon dried basil
1/2 teaspoon oregano
1 teaspoon sugar
2 teaspoons salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped
1/4 cup olive oil
red pepper flakes, to spice it up
Change Measurements: US | Metric
Directions:Prep Time: 30 mins
Total Time: 1/2 day
1 Layer half the vegetables in a large crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes. 2 Next sprinkle half the basil, oregano, sugar, parsley, salt and pepper on the veggies. 3 Dot with half of the tomato paste. 4 Repeat layering process with remaining vegetables, spices and tomato paste. 5 Drizzle with olive oil. 6 Cover and cook on LOW for 7 to 9 hours. 7 Place in serving bowl and sprinkle with freshly grated Parmesan cheese. 8 Refrigerate to store. 9 May freeze up to 6 weeks.
Thursday, June 10, 2010
STRAWBERRY ANGEL FOOD CAKE
A simple summer favorite.
1. Go to a store get any size angel food cake.
2. Buy a pint of fresh strawberries and a pint of your favorie ice cream or whip topping.
3. Take home.
4. Cut strawberries in halves or quarters.
5. Slice or cut a hole into angel food cake.
6. Place strawberries,topping or icecream in and ENJOY......
1. Go to a store get any size angel food cake.
2. Buy a pint of fresh strawberries and a pint of your favorie ice cream or whip topping.
3. Take home.
4. Cut strawberries in halves or quarters.
5. Slice or cut a hole into angel food cake.
6. Place strawberries,topping or icecream in and ENJOY......
Thursday, May 27, 2010
Low Sugar Blackberry Jam
6 ½ cups washed, firmly packed, fresh blackberries
3 cups sugar
1 package low/no sugar, powdered pectin
2 tbsp. butter or margarine
4-5 glass jars, 2 cup capacity
Large pot, preferably dutch oven style
Measuring cup
Tablespoon for measuring
Large plastic or wooden spoon for stirring
Ladle
Step 1
Refrigerate your blackberries for one day before making jam out of them.
Step 2
Carefully wash your fresh blackberries, removing any leaves, sticks, rocks, or anything else that shouldn't be there. Drain them well and blot them dry carefully with a paper towel. You don't want any extra moisture in your pot. Turn on your oven to about 200 degrees and place your empty jars on the rack to warm up.
Step 3
Turn on your stove burner to medium-high heat and place the blackberries and the three cups of sugar in your pot. Start stirring immediately, gently. Stir the mixture constantly and consistently.
Step 4
Once the fruit and sugar mixture starts to bubble, add the 2 tbsp. of butter or margarine. This is to stop the fruit mixture from foaming.
Blackberries tend to foam the most out of all the berries for some reason. This is why you should use 2 tbsp. of butter instead of the usual 1 tbsp. When the constant, rolling boil occurs shortly thereafter, quickly add the powdered pectin and stir in well.
Allow the mixture to boil while you stir it for one more, full minute after you have dissolved all the pectin powder in your mix. If some foaming does occur, scrape off the top with a large spoon and discard.
Step 5
Turn off the heat, take out your jars one by one and ladle the hot fruit mixture into each jar. Seal your jars and place them onto the counter top where they won't be touched for 24 hours. After 24 hours, your jam should have set beautifully, and is ready to spread on toast, or to be placed in your refrigerator for later use.
3 cups sugar
1 package low/no sugar, powdered pectin
2 tbsp. butter or margarine
4-5 glass jars, 2 cup capacity
Large pot, preferably dutch oven style
Measuring cup
Tablespoon for measuring
Large plastic or wooden spoon for stirring
Ladle
Step 1
Refrigerate your blackberries for one day before making jam out of them.
Step 2
Carefully wash your fresh blackberries, removing any leaves, sticks, rocks, or anything else that shouldn't be there. Drain them well and blot them dry carefully with a paper towel. You don't want any extra moisture in your pot. Turn on your oven to about 200 degrees and place your empty jars on the rack to warm up.
Step 3
Turn on your stove burner to medium-high heat and place the blackberries and the three cups of sugar in your pot. Start stirring immediately, gently. Stir the mixture constantly and consistently.
Step 4
Once the fruit and sugar mixture starts to bubble, add the 2 tbsp. of butter or margarine. This is to stop the fruit mixture from foaming.
Blackberries tend to foam the most out of all the berries for some reason. This is why you should use 2 tbsp. of butter instead of the usual 1 tbsp. When the constant, rolling boil occurs shortly thereafter, quickly add the powdered pectin and stir in well.
Allow the mixture to boil while you stir it for one more, full minute after you have dissolved all the pectin powder in your mix. If some foaming does occur, scrape off the top with a large spoon and discard.
Step 5
Turn off the heat, take out your jars one by one and ladle the hot fruit mixture into each jar. Seal your jars and place them onto the counter top where they won't be touched for 24 hours. After 24 hours, your jam should have set beautifully, and is ready to spread on toast, or to be placed in your refrigerator for later use.
Friday, April 2, 2010
Spring Chicken Pasta Salads serves 8-10
Cook Time: 10 minutes
Ingredients:
•1 cup mayonnaise
•1 cup plain yogurt
•1 (9-ounce) package refrigerated prepared pesto
•1 (3.5-ounce) jar prepared pesto
•1/4 cup milk
•1 orange bell pepper, chopped
•1 yellow bell pepper, chopped
•1 pint grape tomatoes
•1 (12-ounce) can chicken, drained
•1 (12-ounce) package Havarti cheese, cubed
•1 (16-ounce) package campenelle pasta
•1/2 (16-ounce) package frozen baby peas
Preparation:
Bring a large pot of water to a boil. Meanwhile, in large bowl combine mayonnaise, yogurt, pesto, and milk and mix well. Add bell peppers, tomatoes, chicken, and cheese and mix well; set aside.
Cook pasta in water until al dente according to package directions. Meanwhile, place peas in colander in sink.
When pasta is done, drain over peas in colander; shake off excess water and stir into bowl with remaining ingredients. Cover and chill for 4-5 hours before serving.
Ingredients:
•1 cup mayonnaise
•1 cup plain yogurt
•1 (9-ounce) package refrigerated prepared pesto
•1 (3.5-ounce) jar prepared pesto
•1/4 cup milk
•1 orange bell pepper, chopped
•1 yellow bell pepper, chopped
•1 pint grape tomatoes
•1 (12-ounce) can chicken, drained
•1 (12-ounce) package Havarti cheese, cubed
•1 (16-ounce) package campenelle pasta
•1/2 (16-ounce) package frozen baby peas
Preparation:
Bring a large pot of water to a boil. Meanwhile, in large bowl combine mayonnaise, yogurt, pesto, and milk and mix well. Add bell peppers, tomatoes, chicken, and cheese and mix well; set aside.
Cook pasta in water until al dente according to package directions. Meanwhile, place peas in colander in sink.
When pasta is done, drain over peas in colander; shake off excess water and stir into bowl with remaining ingredients. Cover and chill for 4-5 hours before serving.
lemon pie
This fantastic pie has a cream cheese and white chocolate base and a tart lemon topping. It's one of my favorites! And it's easy because it's made entirely in the microwave oven. The original recipe was a Pillsbury Bake-Off winner; this is my variation. Make sure you use a homemade 9" graham cracker pie for this recipe; the crusts you buy in the store are too small.
For an easier version of this pie, buy a jar of best-quality lemon curd and make Updated Lemon Truffle Pie.
Prep Time: 25 minutes
Cook Time: 25 minutes
Chilling time: 4 hours
Yield: 8 servings
Ingredients:
•1 9-inch Graham Cracker Pie Crust OR Hot Water Pastry, baked and cooled
•2 egg yolks
•1 cup sugar
•1 Tbsp. cornstarch
•2 Tbsp. flour
•3/4 cup water
•2 Tbsp. butter
•pinch salt
•6 Tbsp. lemon juice
•1-1/3 cups white chocolate chips
•8 oz. pkg. cream cheese, softened
•1 cup fresh raspberries, if desired
Preparation:
Make the Graham Cracker Crust or Hot Water Pastry and cool completely.
Beat egg yolks in a small bowl until smooth. Combine sugar, cornstarch and flour in a medium microwave-safe bowl. Using a wire whisk, stir in water until smooth. Microwave this mixture on high power for 2 minutes; remove and stir. Microwave for 1-2 minutes longer, stirring after each minute, until mixture is thickened.
Stir 1/3 cup of cooked mixture into egg yolks in small bowl and blend with wire whisk until smooth. Return egg yolk mixture to remaining mixture in medium bowl and microwave 1-1/2 to 2-1/2 more minutes, stirring with whisk after each minute, until the mixture coats the back of a spoon and reaches 160 degrees F. Stir in butter, salt, and lemon juice with wire whisk.
Transfer 1/2 cup of the cooked lemon filling to a small microwave-safe bowl with the white chocolate chips. Set rest of lemon filling aside. Microwave the chip mixture on low 1-2 minutes or until chips are melted, stirring until smooth.
Place cream cheese in medium bowl and add vanilla chip-lemon filling mixture; beat well until smooth. Spread over cooled crust. Spoon remaining lemon mixture over the cream cheese layer and spread evenly. Refrigerate 4 hours to set. Top with raspberries, then slice to serve.
For an easier version of this pie, buy a jar of best-quality lemon curd and make Updated Lemon Truffle Pie.
Prep Time: 25 minutes
Cook Time: 25 minutes
Chilling time: 4 hours
Yield: 8 servings
Ingredients:
•1 9-inch Graham Cracker Pie Crust OR Hot Water Pastry, baked and cooled
•2 egg yolks
•1 cup sugar
•1 Tbsp. cornstarch
•2 Tbsp. flour
•3/4 cup water
•2 Tbsp. butter
•pinch salt
•6 Tbsp. lemon juice
•1-1/3 cups white chocolate chips
•8 oz. pkg. cream cheese, softened
•1 cup fresh raspberries, if desired
Preparation:
Make the Graham Cracker Crust or Hot Water Pastry and cool completely.
Beat egg yolks in a small bowl until smooth. Combine sugar, cornstarch and flour in a medium microwave-safe bowl. Using a wire whisk, stir in water until smooth. Microwave this mixture on high power for 2 minutes; remove and stir. Microwave for 1-2 minutes longer, stirring after each minute, until mixture is thickened.
Stir 1/3 cup of cooked mixture into egg yolks in small bowl and blend with wire whisk until smooth. Return egg yolk mixture to remaining mixture in medium bowl and microwave 1-1/2 to 2-1/2 more minutes, stirring with whisk after each minute, until the mixture coats the back of a spoon and reaches 160 degrees F. Stir in butter, salt, and lemon juice with wire whisk.
Transfer 1/2 cup of the cooked lemon filling to a small microwave-safe bowl with the white chocolate chips. Set rest of lemon filling aside. Microwave the chip mixture on low 1-2 minutes or until chips are melted, stirring until smooth.
Place cream cheese in medium bowl and add vanilla chip-lemon filling mixture; beat well until smooth. Spread over cooled crust. Spoon remaining lemon mixture over the cream cheese layer and spread evenly. Refrigerate 4 hours to set. Top with raspberries, then slice to serve.
Friday, February 26, 2010
The Quesadillas have landed.
Ingredients
Cooking spray - for the pan
2-3 cooked chicken breast halves
8 (6 to 8-inch) flour tortillas
1/2 cup chopped red onions
1/2 cup sliced mushrooms
1/2 cup sliced red peppers
1/2 cup sliced green peppers
1/4 cup shredded Monterey jack or pepper jack cheese, (Cheddar will work also if that's what you have) for each quesadilla
Directions:
Coat a large skillet or griddle with cooking spray. Set pan over medium heat to preheat.
Cook chicken to desired liking and tear or cut into small strips or shred.
Arrange tortillas on a flat surface. Top 1 side of each tortilla with an equal amount of chicken, mushrooms, red peppers, and so on. Top vegetables with shredded cheese. Fold over tortillas, making a half moon. Place quesadillas in (or on) prepared pan and cook 3 minutes per side, until golden brown and cheese melts
Cooking spray - for the pan
2-3 cooked chicken breast halves
8 (6 to 8-inch) flour tortillas
1/2 cup chopped red onions
1/2 cup sliced mushrooms
1/2 cup sliced red peppers
1/2 cup sliced green peppers
1/4 cup shredded Monterey jack or pepper jack cheese, (Cheddar will work also if that's what you have) for each quesadilla
Directions:
Coat a large skillet or griddle with cooking spray. Set pan over medium heat to preheat.
Cook chicken to desired liking and tear or cut into small strips or shred.
Arrange tortillas on a flat surface. Top 1 side of each tortilla with an equal amount of chicken, mushrooms, red peppers, and so on. Top vegetables with shredded cheese. Fold over tortillas, making a half moon. Place quesadillas in (or on) prepared pan and cook 3 minutes per side, until golden brown and cheese melts
Mac and Cheesy Chicken Meatballs
Ingredients
Salt
1 pound cavatappi corkscrew shaped hallow pasta
1 1/2 pounds ground chicken
Black pepper
2 to 3 sprigs fresh rosemary, leaves stripped and finely chopped
2 teaspoons fennel seeds
3 cloves garlic, grated
1 teaspoon crushed red pepper flakes
1 cup ricotta cheese
1 1/2 cups grated Parmigiano Reggiano, divided
1 egg
3/4 cup bread crumbs, plus more, if needed*
3 tablespoons extra-virgin olive oil, divided
2 boxes, 10 ounces, chopped frozen spinach
3 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup whole milk
1/8 teaspoon grated nutmeg, eyeball it
Directions
Preheat oven to 450 degrees F.
Place a large pot of water on to boil for pasta. When it comes to a boil, salt it and add the pasta to cook to al dente. Strain pasta reserving 1 cup cooking liquid.
While the water is coming to a boil, in a large mixing bowl combine the chicken, salt and pepper, rosemary, fennel seeds, garlic, crushed red pepper flakes, ricotta cheese, 1/2 cup grated Parmigiano - a rounded handful, egg and bread crumbs. *If the mixture seems too wet, add a handful of bread crumbs and mix together.
Form 8 large round balls, about 3 to 4-inches. Coat balls in a couple of tablespoons of extra-virgin olive oil and lightly grease a baking sheet with 1 tablespoon extra-virgin olive oil. Arrange balls on the baking sheet and roast 17 to 18 minutes until juices run clear.
Defrost spinach in microwave 8 to 10 minutes on "defrost" setting depending on the microwave. Place the boxes in a shallow dish to catch any run off.
While the meatballs roast, in a medium sauce pot over medium heat, melt butter, whisk in flour, cook 1 minute then whisk in stock and milk, season with salt, pepper and nutmeg and thicken 5 to 6 minutes. Stir in the remaining 1 cup grated Parmigiano and reduce heat on lowest setting.
Wring spinach completely dry in clean kitchen towel then separate as you add it to the sauce. Also add the reserved 1 cup pasta cooking liquid.
Toss pasta with the spinach-white sauce and adjust seasonings.
Serve Florentine Mac-n-Cheese with 2 meatballs per person along side.
Salt
1 pound cavatappi corkscrew shaped hallow pasta
1 1/2 pounds ground chicken
Black pepper
2 to 3 sprigs fresh rosemary, leaves stripped and finely chopped
2 teaspoons fennel seeds
3 cloves garlic, grated
1 teaspoon crushed red pepper flakes
1 cup ricotta cheese
1 1/2 cups grated Parmigiano Reggiano, divided
1 egg
3/4 cup bread crumbs, plus more, if needed*
3 tablespoons extra-virgin olive oil, divided
2 boxes, 10 ounces, chopped frozen spinach
3 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup whole milk
1/8 teaspoon grated nutmeg, eyeball it
Directions
Preheat oven to 450 degrees F.
Place a large pot of water on to boil for pasta. When it comes to a boil, salt it and add the pasta to cook to al dente. Strain pasta reserving 1 cup cooking liquid.
While the water is coming to a boil, in a large mixing bowl combine the chicken, salt and pepper, rosemary, fennel seeds, garlic, crushed red pepper flakes, ricotta cheese, 1/2 cup grated Parmigiano - a rounded handful, egg and bread crumbs. *If the mixture seems too wet, add a handful of bread crumbs and mix together.
Form 8 large round balls, about 3 to 4-inches. Coat balls in a couple of tablespoons of extra-virgin olive oil and lightly grease a baking sheet with 1 tablespoon extra-virgin olive oil. Arrange balls on the baking sheet and roast 17 to 18 minutes until juices run clear.
Defrost spinach in microwave 8 to 10 minutes on "defrost" setting depending on the microwave. Place the boxes in a shallow dish to catch any run off.
While the meatballs roast, in a medium sauce pot over medium heat, melt butter, whisk in flour, cook 1 minute then whisk in stock and milk, season with salt, pepper and nutmeg and thicken 5 to 6 minutes. Stir in the remaining 1 cup grated Parmigiano and reduce heat on lowest setting.
Wring spinach completely dry in clean kitchen towel then separate as you add it to the sauce. Also add the reserved 1 cup pasta cooking liquid.
Toss pasta with the spinach-white sauce and adjust seasonings.
Serve Florentine Mac-n-Cheese with 2 meatballs per person along side.
Italian style Popcorn
Ingredients
1/2 cup popcorn kernels
4 tablespoons butter, melted
1/4 cup grated Parmesan
1/4 cup grated Pecorino Romano
Directions
Pop the popcorn using a large, heavy pot with a tight-fitting lid or a popcorn maker.( or microwave)
Coat the bottom of the pot with vegetable oil and heat over low heat. Drop in 1 kernel of corn and when it pops add the remaining corn, cover and shake pan. Continue to shake pan until all the corn has popped, being careful not to burn.
Place the popped popcorn in a large bowl. Drizzle with the melted butter and sprinkle with the cheeses. Toss gently to combine and serve immediately.
1/2 cup popcorn kernels
4 tablespoons butter, melted
1/4 cup grated Parmesan
1/4 cup grated Pecorino Romano
Directions
Pop the popcorn using a large, heavy pot with a tight-fitting lid or a popcorn maker.( or microwave)
Coat the bottom of the pot with vegetable oil and heat over low heat. Drop in 1 kernel of corn and when it pops add the remaining corn, cover and shake pan. Continue to shake pan until all the corn has popped, being careful not to burn.
Place the popped popcorn in a large bowl. Drizzle with the melted butter and sprinkle with the cheeses. Toss gently to combine and serve immediately.
Thursday, February 25, 2010
Great Olive Oil Dipping for Bread
In a small pouring container you will need to combine a 1/2 cup of extra virgin olive oil. Add a 1/2 tsp of oregano, a 1/2 tsp of basil, and 1/8 cup of finely chopped garlic. You may either use fresh or bottled spices for this recipe.
Step 2
Oil bottlePour all of the ingredients in an oil bottle and shake until all the spices have mixed well throughout the oil. If you leave sit you will want to shake again before serving.
Step 3
French BreadServe on a small plate or in a small bowl with your favorite bread like French bread or crescent rolls. Top the dipping oil with parmesan cheese.
Step 2
Oil bottlePour all of the ingredients in an oil bottle and shake until all the spices have mixed well throughout the oil. If you leave sit you will want to shake again before serving.
Step 3
French BreadServe on a small plate or in a small bowl with your favorite bread like French bread or crescent rolls. Top the dipping oil with parmesan cheese.
Monday, February 22, 2010
The Reuben Sandwhich
Reuben sandwiches are made with corned beef and sauerkraut.
Ingredients:
rye bread
mayonnaise or Thousand Island dressing
corned beef
sauerkraut
Swiss cheese
Preparation:
Spread 2 slices of rye bread lightly with mayonnaise or Thousand Island dressing. Put a layer of sauerkraut over one slice, then top with a slice of corned beef then a slice of Swiss cheese. Top with the second slice, mayonnaise side down. Butter outside of reuben sandwich lightly with soft butter or margarine and toast on a griddle or grill, turning to brown evenly.
Ingredients:
rye bread
mayonnaise or Thousand Island dressing
corned beef
sauerkraut
Swiss cheese
Preparation:
Spread 2 slices of rye bread lightly with mayonnaise or Thousand Island dressing. Put a layer of sauerkraut over one slice, then top with a slice of corned beef then a slice of Swiss cheese. Top with the second slice, mayonnaise side down. Butter outside of reuben sandwich lightly with soft butter or margarine and toast on a griddle or grill, turning to brown evenly.
Sunday, February 21, 2010
Deviled Eggs
12 large eggs Ice water 6 tablespoons mayonnaise 2 teaspoons mustard 1 pinch cayenne pepper Salt and black pepper Paprika, for dusting
Directions:
In a large pot, arrange the eggs in a single layer and add enough water to cover. Bring to a boil over high heat, then cover and remove from the heat; let stand for 10 minutes. Drain, then cover the eggs with ice water. Let stand until cool to the touch.
Peel the eggs, halve lengthwise and scoop the yolks into a medium bowl, reserving the egg whites. Mash the yolks with the mayonnaise, mustard and cayenne; season with salt and black pepper. Spoon the yolk mixture into the egg white halves and dust with paprika.
Directions:
In a large pot, arrange the eggs in a single layer and add enough water to cover. Bring to a boil over high heat, then cover and remove from the heat; let stand for 10 minutes. Drain, then cover the eggs with ice water. Let stand until cool to the touch.
Peel the eggs, halve lengthwise and scoop the yolks into a medium bowl, reserving the egg whites. Mash the yolks with the mayonnaise, mustard and cayenne; season with salt and black pepper. Spoon the yolk mixture into the egg white halves and dust with paprika.
Meat Balls and Crushed Potatoes
4 large russet potatoes, peeled and cubed Salt ½ pound each ground pork, veal and beef 1½ cups freshly grated Pecorino Romano cheese ½ to ¾ cup Italian bread crumbs (a couple of generous handfuls).5 1/3 cup plus a splash heavy cream 1 large egg, beaten Flat-leaf parsley, chopped (a generous handful) 4 cloves garlic, finely chopped 1 tablespoon Worcestershire sauce (eyeball it) ¼ teaspoon ground allspice (eyeball it) Freshly ground pepper ¼ cup extra-virgin olive oil (EVOO) 1 carrot, finely chopped 1 onion, finely chopped 1 bay leaf 2 tablespoons chopped fresh rosemary 3 tablespoons tomato paste 2½ cups beef broth
Extra! Extra!
Form leftover mashed potatoes into patties, coat with seasoned bread crumbs, then bake or fry.
Directions:
Preheat the oven to 425°. Place the potatoes in a pot, cover with cold water and cover the pot with a lid. Bring to a boil, then salt the water and cook the potatoes until tender, 12 to 15 minutes. Drain the potatoes and add them back to the pot.
While the potatoes are working, in a large bowl, combine the ground meats with ½ cup cheese, ½ cup bread crumbs, a splash of cream, the egg, parsley, half of the chopped garlic, the Worcestershire sauce and allspice; season with salt and pepper. Drizzle 1 tablespoon EVOO onto a baking sheet, form the meat mixture into 4 loaves about 1 to 1½ inches thick and place on the baking sheet. Drizzle with 1 tablespoon EVOO. Bake the loaves for 20 minutes.
While the meat loaves bake, in a large skillet, heat the remaining 2 tablespoons EVOO, 2 turns of the pan, over medium heat. Add the remaining garlic, the carrot, onion leaf and cook until tender, 7 to 8 minutes; season with salt and pepper and the rosemary. Stir in the tomato paste and cook for 1 minute. Whisk in the broth and simmer until thickened. Discard the bay leaf.
Add the remaining 1/3 cup cream and 1 cup cheese to the potatoes and season with 1 teaspoon salt; smash to desired consistency. Divide the potatoes among 4 plates and make a small well in the center. Remove the meat loaves from the oven, turn in their sauce and set alongside the potatoes. Spoon extra sauce into the wells and over the meat loaves.
Extra! Extra!
Form leftover mashed potatoes into patties, coat with seasoned bread crumbs, then bake or fry.
Directions:
Preheat the oven to 425°. Place the potatoes in a pot, cover with cold water and cover the pot with a lid. Bring to a boil, then salt the water and cook the potatoes until tender, 12 to 15 minutes. Drain the potatoes and add them back to the pot.
While the potatoes are working, in a large bowl, combine the ground meats with ½ cup cheese, ½ cup bread crumbs, a splash of cream, the egg, parsley, half of the chopped garlic, the Worcestershire sauce and allspice; season with salt and pepper. Drizzle 1 tablespoon EVOO onto a baking sheet, form the meat mixture into 4 loaves about 1 to 1½ inches thick and place on the baking sheet. Drizzle with 1 tablespoon EVOO. Bake the loaves for 20 minutes.
While the meat loaves bake, in a large skillet, heat the remaining 2 tablespoons EVOO, 2 turns of the pan, over medium heat. Add the remaining garlic, the carrot, onion leaf and cook until tender, 7 to 8 minutes; season with salt and pepper and the rosemary. Stir in the tomato paste and cook for 1 minute. Whisk in the broth and simmer until thickened. Discard the bay leaf.
Add the remaining 1/3 cup cream and 1 cup cheese to the potatoes and season with 1 teaspoon salt; smash to desired consistency. Divide the potatoes among 4 plates and make a small well in the center. Remove the meat loaves from the oven, turn in their sauce and set alongside the potatoes. Spoon extra sauce into the wells and over the meat loaves.
The Way South Breakfast
Ingredients:
8 medium flour tortillas
2 hass avocados
1 tablespoon fresh lemon juice
Salt and pepper
1/2 pound bacon
8 large eggs
8 ounces pepper jack cheese, shredded (about 2 cups)
One 15.5-ounce can black beans, rinsed
Waste not
Refrigerate leftover bacon fat and use in place of cooking oil.
Directions:
Place the tortillas in the oven in two stacks; heat to 200°. In a bowl, mash the avocados with the lemon juice; season with salt and pepper.
Working in batches, in a nonstick skillet, cook the bacon over medium heat until crisp; drain on paper towels. Leave about 2 tablespoons bacon fat in the skillet, reserving the rest of the fat. Cut the bacon strips in half.
Working in 2 batches, in the skillet, cook the eggs over easy; transfer to a platter. Reserve the skillet.
Lay the tortillas on a work surface. Sprinkle each with 1/4 cup cheese; top with beans, 1 egg and bacon strips, then fold to enclose.
In the same skillet, heat 1 tablespoon reserved bacon fat over medium heat, add 4 quesadillas and cook, turning once, until crisp and golden, about 3 minutes. Repeat with more bacon fat and the remaining quesadillas; serve with the avocado mash.
8 medium flour tortillas
2 hass avocados
1 tablespoon fresh lemon juice
Salt and pepper
1/2 pound bacon
8 large eggs
8 ounces pepper jack cheese, shredded (about 2 cups)
One 15.5-ounce can black beans, rinsed
Waste not
Refrigerate leftover bacon fat and use in place of cooking oil.
Directions:
Place the tortillas in the oven in two stacks; heat to 200°. In a bowl, mash the avocados with the lemon juice; season with salt and pepper.
Working in batches, in a nonstick skillet, cook the bacon over medium heat until crisp; drain on paper towels. Leave about 2 tablespoons bacon fat in the skillet, reserving the rest of the fat. Cut the bacon strips in half.
Working in 2 batches, in the skillet, cook the eggs over easy; transfer to a platter. Reserve the skillet.
Lay the tortillas on a work surface. Sprinkle each with 1/4 cup cheese; top with beans, 1 egg and bacon strips, then fold to enclose.
In the same skillet, heat 1 tablespoon reserved bacon fat over medium heat, add 4 quesadillas and cook, turning once, until crisp and golden, about 3 minutes. Repeat with more bacon fat and the remaining quesadillas; serve with the avocado mash.
What not to serve.
When having people over it is always easiest to serve quick items.
The problem is the mess that night and the next day. For example meatballs,chicken wings, and any saucy creative dish you put together.
The thing is that meatballs roll and chicken wings are saucy and very messy and there hands have to go somewhere, generally on your wall,couch and shoulder. Instead take a time to make a just as easy treat with much less mess. Easy alternatives include onion wraps for example. Made with cream cheese green onion and a piece of turkey,chicken or ham wrapped around it. There all also pre-made subs from the grocery store( just check the deli cooler) these subs are great pre-made and usally half the cost of other sub chains. Slice and serve add condiments to the side and viola your done.. Simple time saving tips to keeping the house and carpet that much cleaner.
The problem is the mess that night and the next day. For example meatballs,chicken wings, and any saucy creative dish you put together.
The thing is that meatballs roll and chicken wings are saucy and very messy and there hands have to go somewhere, generally on your wall,couch and shoulder. Instead take a time to make a just as easy treat with much less mess. Easy alternatives include onion wraps for example. Made with cream cheese green onion and a piece of turkey,chicken or ham wrapped around it. There all also pre-made subs from the grocery store( just check the deli cooler) these subs are great pre-made and usally half the cost of other sub chains. Slice and serve add condiments to the side and viola your done.. Simple time saving tips to keeping the house and carpet that much cleaner.
Saturday, February 20, 2010
The Top 5 + list
Here is the every day eats list.
(Ok so there area few more then 5, oh well).
5) Burger King- just because ,well there flame broiled you can really taste the fire there.
4) McDonalds - Ease of the drive thru - ok flavor, cheap, fast
3)Friday's, Bennigans, Apple B's - Atmopshere is great always ( and they serve alcohol) medium priced food and app's.
2) Olive Garden - Pasta + Bread + Olive Oil -Yum. Need I say more. Really.
1) Anything our wives make - This one's a gimme guys.
(Ok so there area few more then 5, oh well).
5) Burger King- just because ,well there flame broiled you can really taste the fire there.
4) McDonalds - Ease of the drive thru - ok flavor, cheap, fast
3)Friday's, Bennigans, Apple B's - Atmopshere is great always ( and they serve alcohol) medium priced food and app's.
2) Olive Garden - Pasta + Bread + Olive Oil -Yum. Need I say more. Really.
1) Anything our wives make - This one's a gimme guys.
Weekend Pizza.
Is there anything better then a Saturday with a great pizza and friends.
So many local eats offer a good pie, but 1 of my faves can easily be described as a outstanding pizzeria. A local business with long ties in the city ( you could say a staple in the community)and located near the heart of Downtown Grand Rapids, it's G.R.P.D Pizza and it supports local Police and Fire with cleverly named pie's, sub's, and dinners. For food that won't break the bank and has a sauce recipe that has never changed with amazing flavor and presentation. It is easily on my top 5 list.
www.grandrapidspizza.net
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