Archive for the ‘Recipes’ Category
cremini mushrooms, sauteed mushrooms
In Recipes, Vegetables on March 20, 2012 at 1:16 PM
Aunt Emma's Sautéed Mushrooms
Ingredients:
1 lb. Cremini mushrooms, sliced
1/3 cup Extra Virgin Olive Oil
1 tsp. finely minced garlic
¼ cup chopped, fresh Italian (flat leaf) parsley
Kosher salt to taste
Preparation:
1. Heat the olive oil on high heat in a 12 inch, non-stick sauté pan.
2. Add the garlic, stir well and reduce heat to medium.
3. Add the mushrooms and sauté for 12 to 15 minutes, until they give off and then absorb their liquid.
4. Add the parsley and salt, stir well, and cook for another minute of two.
5. Remove the sautéed mushrooms to a serving bowl with a slotted spoon and serve immediately.
Please see Anndemma
Contadina, Del Monte, Grammy's Meatballs, Italian sausage, penne, Rigatoni, San Marzano Tomatoes, Shells, Ziti
In Beef, Meat, Pork, Recipes, Sauces on March 10, 2012 at 3:55 PM
Dorothea’s Homemade Italian Sauce served Over Penne
By Grammy Betty
Ingredients:
3 35 oz. cans of San Marzano Tomatoes, mashed
3 small cans (8 oz.), of Del Monte Tomato Sauce
4 cloves garlic, thinly sliced
1 ½ tsp. sugar
1 lb. hot Italian sausage
1 lb. sweet Italian sausage
1 small onion, chopped
16 Grammy’s Meatballs – 2 lbs. prime (90% lean beef) chopped meat, 1 ½ lbs. used for Grammy’s Meatballs and the remainder reserved for adding to the sauce.)
2 small cans (6 oz.) of Contadina Tomato Paste
Preparation:
1. Add the mashed tomatoes and their juice to a large (8 qt.) pot.
2. Add the garlic, sugar and Del Monte tomato sauce.
3. Bring to a boil, reduce heat and let simmer.
4. In the meantime, add the sausage to a skillet, pierce them with a fork, and cook over medium heat until done.
5. Remove cooked sausage and add to the sauce, and remove all but 2 tbsps. of rendered fat and add to sauce.
6. Add chopped onion to the scrapings and remaining fat from the sausage, brown and deglaze the pan, add to the sauce.
7. Make the 16 meatballs (see Grammy’s Meatballs for recipe) and add to the sauce.
8. Brown the remaining ½ lb. of chopped meat, add in the tomato paste, stir and cook for 5 minutes or so, over medium heat, remove and add to the sauce.
9. Simmer sauce uncovered, on a low flame, for approximately 4-5 hours, stirring occasionally.
Due to the thickness of the sauce, it is best served over a pasta shape that will trap and hold the sauce, such as Penne, Ziti, Rigatoni or Shells (conchiglie). Add some chopped fresh basil to each bowl, and serve with grated imported Italian Cheese, and Dorothea’s Homemade Hot Pepper Sauce, on the side.
A good bottle of Italian red wine, such as a Rosso di Montalcino, the less expensive cousin of Brunello, makes this pasta dish just perfect!
Please see: The Secret’s Out!
Note: The unused sauce can be frozen in meal sized batches. Often it thickens after taken from the freezer. When this happens, simply add some water to thin the sauce to your liking.
Dorothea's Homemade Italian Sauce, Grammy's Meatballs, Italian Meatballs, Italian Seasoned Breadcrumbs, Parmigiano-Reggiano. Locatelli-Romano
In Beef, For Moms on the Go, Meat, Pasta, Recipes, Sauces on March 10, 2012 at 3:53 PM
Grammy’s Meatballs
By Grammy Betty
Our granddaughter, May, defines the term fussy eater. So imagine how thrilled The Literate Chef and I were when she devoured my meatballs during a recent visit. With the love of our granddaughter in mind, I share my recipe for Grammy’s Meatballs.
Ingredients:
1 ½ lbs. prime (90% lean beef) chopped meat
2 eggs
½ cup grated Parmigiano-Reggiano or Locatelli-Romano
½ cup whole milk
½ cup Italian Seasoned Breadcrumbs
3 cloves of garlic, minced
1 small yellow onion, finely chopped
¼ tsp. freshly ground pepper
1/8 tsp. salt
¼ cup chopped fresh parsley
3 tbsps. Extra Virgin Olive Oil for browning the meatballs
Preparation:
1. Place all of the above ingredients, except the olive oil, in a large bowl, and kneed them together until well mixed and spongy.
2. Form into 16 medium size (about 2 inches in diameter) meatballs.
3. Heat the olive oil in a skillet over a medium-high flame.
Browning the Meatballs
4. Add the meatballs and brown on all sides for approximately 5 minutes.
5. Reduce flame to medium and continue cooking, turning frequently, for an additional 15-20 minutes. Serve immediately.
(Note: If adding the meatballs to Dorothea’s Homemade Italian Sauce, skip the last step and add the browned meatballs directly to the sauce, where they will continue to cook.)
Please see: The Secret’s Out!
beef stock, Bell & Evans Chickens, blanch. par-boil, bouquet garni, Chicken Braised in Red Wine, Coq au Vin, Cotes du Rhone, cremini mushrooms, demi-glace, dredge, Dutch Oven, fond
In Chicken, Meat, Recipes on February 25, 2012 at 12:49 PM
Coq au Vin
Serves 8 or serves 4 with leftovers.
Adapted from several cookbooks, see East Side, East Side, All Around the Town
Ingredients:
2 Bell & Evans Free Range Chickens, quartered, about 8 or 9 lbs. total weight
Kosher salt and freshly ground black pepper
2 bottles of Côtes du Rhône
3 bay leaves
3 sprigs of thyme
1 large shallot coarsely chopped
3 cloves of garlic, sliced
¾ lb. pearl onions, about 16 to 20 depending on size
½ lb. thick sliced bacon
1 lb. Cremini mushrooms
¼ lb. unsalted butter
3/4 cup flour
½ cup cognac
2 & ½ cups unsalted beef stock
6 tbsps. Beef demi-glace
Preparation:
Steps 1 to 7 take about 1 hour and can be performed a day in advance and refrigerated overnight.
1. Prepare a bouquet garni, by wrapping the bay leaves, thyme sprigs, shallot & garlic in a piece of cheese cloth and tying it off.
2. Separate the drumsticks from the thighs and cut each breast in half leaving the wings attached to the upper half of the breast. You will end up with 16 pieces of chicken. Liberally salt and pepper each piece.
3. Place the chicken pieces and the bouquet garni in a large non-reactive bowl and cover with the contents of 1 bottle of the wine. Cover the bowl and refrigerate, marinating the chicken for 6 to 8 hours or overnight.
4. Bring a small pot of water to boil, add the pearl onions and blanch for 1 minute. Remove the onions and when cooled, remove and discard their skins.
5. Re-boil the water; add the bacon slices and par-boil for about 3 minutes to remove some of the saltiness. Drain and pat the bacon dry. Heat a non-stick sauté pan on medium and fry the bacon until cooked but still soft about 3 or 4 minutes. Remove the bacon, slice into ½ inch wide pieces and set aside.
6. Remove most of the bacon fat from the sauté pan leaving about two tablespoons. Add 2 tbsps. of butter and then the skinned onions, brown on high heat for about 3 minutes, remove and set aside.
7. Repeat step 6 with the cremini mushrooms, adding 2 tbsps. of butter and browning the mushrooms for about 5 minutes.
8. When the chicken pieces are finished marinating, drain and pat them dry; reserve the marinade and the bouquet garni.
9. Dredge the chicken pieces in flour. Melt 4 tbsps. of butter in a stainless steel sauté pan on medium heat and brown the chicken pieces well, for about 10 minutes turning them several times. You will probably have to do this in two batches.
10. Remove the chicken to a large casserole, or Dutch Oven.
11. Add the cognac to the sauté pan; bring to a boil and deglaze the pan about 1 minute. Pour the cognac and the fond over the chicken; add the reserved marinade, 2nd bottle of wine, beef stock and bouquet garni.
12. Bring to a boil, reduce heat to medium and cook for 30 minutes adding the mushrooms, onions, bacon after 15 minutes.
13. Remove the chicken, bacon, onions and mushrooms, set aside and keep warm. Remove and discard the bouquet garni.
14. Strain the liquid through a fine sieve, and pour off the fat. Clean the casserole, return the sauce to it and bring to a boil, add the demi-glace to thicken the sauce and when it reaches the consistency thick enough to coat the back of a spoon, add back all of the set aside ingredients, stir well and heat covered for about 15 to 30 minutes on low, prior to serving.
Serve with Mashed Potatoes and Côtes du Rhône
Please see East Side, East Side, All round the Town
artichokes, Cocotte, Gruyere, Leeks, Ramekin
In Appetizers, Recipes on February 25, 2012 at 12:48 PM
Hot Artichoke Dip
(Active preparation time 45 minutes + 30 minutes cooking time in oven)
Ingredients:
2 Cans of Cento Artichoke Bottoms (Net Wt. 14 oz.) packed in water (7 to 9 per can)
6 tbsp. unsalted butter
½ cup thinly sliced leeks, about 1/2 leek
4 oz. dry white wine
½ lb. Imported Gruyere, 2 cups shredded
Salt & black pepper to taste
1/8 tsp. Cayenne Pepper
Preparation:
1. Pre-heat oven to 350 degrees.
2. Drain the artichokes, place them in a food processor, and pulse chop for about 10 or 12 pulses. It should produce about 3 cups. Set aside.
3. Melt the butter in a small sauté pan on medium-low heat. Raise heat to medium, add the leeks and sauté until translucent, do not brown; then add the artichokes, season with salt and pepper to taste, and cook, stirring frequently, for about 6 to 8 minutes. Remove from the pan and set aside.
4. Add the wine and bring to boil, reduce heat to medium-low and slowly add the cheese, stirring constantly until melted. Shut the heat and add back the artichoke – leek combination.
5. Turn heat to medium –low, add the cayenne pepper and stir and cook for several minutes until thickened to a consistency similar to that of oatmeal.
6. Transfer the mixture to a small ramekin or cocotte and bake uncovered in the oven for about 30 minutes until the top is a light golden brown. Remove any excess oil that rises to the top and place under broiler for 2 to 3 minutes to lightly brown.
Serve with lightly toasted thinly sliced pieces of French baguette.
Please see East Side, East Side, All Around the Town
Bacon, Freemans Restaurant, Gorgonzola, Prunes
In Appetizers, Recipes on February 25, 2012 at 12:48 PM
Devils on Horseback
(As adapted from Freemans Restaurant)
Ingredients:
12 prunes, removed from liquid and pitted
¼ lb. creamy Gorgonzola
6 slices of thick-cut bacon, each piece cut in half
Preparation:
1. Pre-Heat oven to 350 degrees.
2. Using a small spoon, fill each pitted prune with Gorgonzola cheese, about ½ tsp. of cheese for each.
3. Wrap each filled prune with a piece of bacon and secure with a toothpick.
4. Place the wrapped prunes on a baking sheet and bake in the oven for 45 minutes until the bacon is crisped, but not burnt.
5. Let cool for 5 to 10 minutes and serve warm.
Please see East Side, East Side, All Around the Town
Chianti Classico Riserva, Eggplant, Fresh Basil, Italian Hot Sausage, Italian Sweet Sausage, Locatelli Romano, mozzarella, Naples Florida, Rigatoni, San Marzano Tomatoes
In Pasta, Recipes on January 29, 2012 at 2:30 PM
Rigatoni Neri
Active preparation time – 45 minutes, inactive cooking time – 1 hour. Serves 8 people.
The sauce may be made in advance and reheated before cooking the Rigatoni.
Ingredients:
• 1 cup + 1/3 cup Extra Virgin Olive Oil
• 1 large Eggplant, cut into 1 inch cubes
• Kosher salt & freshly ground pepper to taste
• 1 lb. sweet Italian sausage
• 1 lb. hot Italian sausage
• 12 cloves of garlic chopped fine
• 3 28 oz. cans San Marzano tomatoes cut into large chunks
• 1 cup dry red wine
• 2 lbs. Rigatoni
• 1 fresh unsalted mozzarella packed in water, diced small, about 1&1/2 cups
• 30 leaves of basil chopped coarsely
• Freshly grated Locatelli Romano cheese
Preparation:
1. Pre-heat oven to 350 degrees.
2. In a large bowl, toss the cubed eggplant with 1 cup of the olive oil. When fully coated, sprinkle with salt & black pepper and toss again.
3. Spread the eggplant in one layer on a cookie sheet, roast in the oven for 40 minutes.
4. While the eggplant is roasting, brown the sausages on medium heat for 20 minutes, turning frequently.
5. When browned, slice the sausage into ½ inch pieces.
6. Heat remaining olive oil on high in a 6 quart pot.
7. When oil is hot but not smoking, reduce heat to medium, stir in the chopped garlic and sauté for 1 to 2 minutes. Add the sliced sausage, stirring constantly for about a minute.
8. Add the tomatoes and their liquid; return heat to high and bring to a boil. Reduce heat to medium, cook uncovered for 15 minutes, stirring frequently.
9. Add the roasted eggplant and wine, turn heat to low and simmer uncovered for an hour to fully blend flavors, stir periodically.
10. Fill a large pot with sufficient water to cook the Rigatoni according to directions on the box of pasta.
11. When Rigatoni is cooked, drain and toss it with the sauce. Add the diced mozzarella, one handful at a time,and toss well to melt and spread throughout the pasta.
12. Add the basil and serve at once with grated cheese.
Please see: Cooking in Naples…Florida, that is!
Serve with crusty Italian Bread and Chianti Classico Riserva
Arborio Rice, Chorizos, Large Shrimp, Littleneck Clams, Lobster Tails, Mussels, Paella, Rioja
In Recipes, Rice, Seafood on January 29, 2012 at 2:28 PM
Paella Isabella
The secret to great paella is to be vigilant during the cooking process, constantly turning the mixture as ingredients are added, while simmering on low heat. The rice should be moist, sticky and tender when finished, so taste it periodically during the cooking. Make no mistake about it, paella is not a ‘fast food’, but the attention it requires is repaid by a delicious and most enjoyable meal.
Special equipment: a carbon steel 12 to 14 inch paella pan, a wooden spoon for stirring and large spatula for turning.
Total preparation and cooking time: 1 ½ to 2 hours. Serves 4 to 6 people.
Ingredients:
• 2 tbsps. Extra Virgin Olive Oil
• 4 Boneless, Skinless, Chicken Thighs, halved
• 4 tbsps. Unsalted Butter
• 1 Large Yellow Onion, chopped
• 1 qt. Unsalted Chicken Stock
• 1 tsp. Saffron
• 1 Cup of Arborio Rice
• 3 Chorizos, sliced ¼ inch thick
• ½ lb. Frozen Peas
• ½ lb. Mussels, de-bearded and rinsed
• 2 dozen small Littleneck Clams, scrubbed and rinsed
• 2 Lobster Tails, removed from shell and quartered
• ½ cup dry white wine
• 1 lb. Large Shrimp, cleaned and deveined
• 2 large Roasted Red Peppers, thinly sliced
• 1 small jar Marinated Artichoke Hearts, drained
Preparation:
1. Heat the olive oil on medium and brown the chicken.
2. Remove and set aside the chicken, add and melt the butter.
3. Add onions, sauté until translucent.
4. Add 3 cups of chicken stock and bring to a low boil.
5. Add saffron and stir well, then add the rice.
6. Cook over low-medium heat for about 15 minutes, stirring constantly.
7. Add back the browned chicken, then the chorizos.
8. Add the peas and remaining cup of chicken stock, reduce heat to low.
9. For the next 30 minutes add and stir constantly the following ingredients: mussels, clams and lobster meat.
10. When clams begin to open, add the wine and cook 5 minutes.
11. Add the shrimp, peppers and artichoke hearts, stir until shrimp turn pink approximately 15 minutes.
Serve with Rioja wine such as: Marques De Caceres Rioja Crianza Red
Please see: Cooking in Naples…Florida, that is!
campari tomatoes, Cherry Peppers, cherry tomatoes, chicken campagna, demi-glace, dredging with flour, skinless boneless chicken thighs
In Chicken, Meat, Recipes on January 15, 2012 at 5:34 PM
Chicken Campagna
(Preparation 15 minutes; active cooking 30 minutes. Serves 4, or serves 2 with leftovers)
Ingredients:
1/3 cup of Extra Virgin Olive Oil
3 tbsps. of coarsely chopped garlic, about 7 large cloves
2 lbs. boneless, skinless chicken thighs
6 tbsps. flour
Freshly ground black pepper and Kosher salt to taste
1 cup of sliced onion; slice medium onion in half from top to root end and then thinly slice each half
4 sliced Cherry Peppers, stems removed and discarded
2 cups of sliced Campari Tomatoes® or Cherry Tomatoes, about 10 oz.
½ cup red wine
2 tbsps. of chopped sage
1 tbsp. beef demi-glace
Preparation:
1. Add the flour to a shallow bowl and mix in the salt and pepper. Dredge the chicken thighs and set aside.
2. In a stainless steel sauté pan, heat the olive oil on medium. When shimmering, add the garlic and stir.
3. When garlic is translucent add the chicken thighs and brown for 8 minutes in total. Turn after 2 minutes and brown for 2 minutes on the other side. Repeat – 2 minutes on each side.
4. Remove the thighs and keep warm. Lower the heat and de-glaze the pan by first adding the onions, then the cherry peppers and tomatoes. Mix well with the onions, scraping up the pan, let cook for 2 or 3 minutes. Then add the wine and bring to a boil.
5. Return the browned chicken to the pan, cover and reduce the heat to medium-low. Cook for 12 minutes, turning the chicken pieces once, after 6 minutes.
6. Add the sage and cook 2 minutes more, uncovered.
7. Remove the chicken to a warmed serving platter and cover with aluminum foil to keep warm. Raise heat to high, add the demi-glace and mix well, stir until the sauce reaches the desired thickness.
8. Pour the sauce over the chicken and serve immediately.
Serve with Broccoli Rabe Sauteed in Garlic and Olive Oil and Crusty Italian Bread with which to sop up the delicious sauce.
Please see The Best Italian Restaurant
Bok Choy, Broccoli, Chili Paste, ginger, Hoisin Sauce, Reduced Sodium Soy Sauce, Sambal Oelek, Sesame Oil, Shiitake Mushrooms, Snow Peas, Stir-Fry, Tsingtao, Vegetarian, Wok
In Vegetables, Vegetarian Meals on January 13, 2012 at 11:48 AM
Vegetable Stir-Fry
(40 minutes preparation, 10 minutes active cooking: serves 3 to 4 with a side of rice)
Note: In stir-frying, which requires speed and constant attention, it is best to prepare and measure each of the ingredients and lay them out in order of usage before beginning to cook, this requires most of the time and effort, so a sous chef would be of great help. A wok is the best cooking vehicle for stir-frying, but in a pinch, a large saute pan would work. However, the vegetables tend to steam rather than retain their crunchiness. Under-cooking is the key word in stir-frying vegetables, so please invest in a wok, if you don’t have one.
Ingredients:
3 tbsps. minced garlic, about 6 cloves
1 cup of scallions, white parts sliced thin, green parts cut into ¼” pieces
2 tbsps. minced fresh ginger, on 2 inch piece, peeled
8 cups of broccoli florets, about 1 & 1/4 lbs.
4 cups of red peppers, cut into 1″ squares, about 2 large peppers
3 cups of green peppers, cut into 1″ squares, 1 large pepper
10 cups of Bok Choy, cut into ¾” pieces, about 1 & ½ lbs.
2 cups of Snow Peas, about 6 oz.
¼ lb. of Shiitake Mushrooms, sliced
6 tbsps. of Sesame Oil
3 tbsp. of Reduced Sodium Soy Sauce
1/2 cup of unsalted chicken stock
2 tbsps. Sambal Oelek, ground fresh chili paste
4 tbsps. Hoisin Sauce
Wondra flour or cornstarch as needed to thicken the sauce
Preparation:
1. Rinse, dry and chop or slice all of the vegetables and place each in separate bowls. Measure out each of the other ingredients.
2. Pre-heat a wok on high heat, add 4 tbsps. of sesame oil.
3. When the oil begins to shimmer and slightly smoke, quickly add the garlic, scallions and ginger and stir briskly for about 20 to 30 seconds to prevent burning.
4. Add the broccoli and stir-fry for 2 minutes.
5. Add the red and green peppers and continuing stir frying for an additional 1 minute.
6. Add. 3 tbsps. of soy sauce, stir well for 1 minute and then add ¼ cup of chicken stock, continue cooking and stirring for 2 more minutes
7. Remove the vegetables, set aside and keep warm.
8. Add the remaining 2 tbsps. of sesame oil and when shimmering add the bok choy, stir fry for 1 minute.
9. Add the snow peas and mushrooms; continue stir-frying 1 minute more.
10. Move the vegetables to the sides of the wok and in the center of the wok, add the remaining ¼ cup of chicken stock, Chili Paste and Hoisin Sauce.
11. When the liquids begin to boil, mix the vegetables well with the sauce, add back the set-aside vegetables and stir briskly for 2 minutes.
12. Remove the vegetables to a serving bowl with a slotted spoon, bring the sauce to boil to and add Wondra or cornstarch to thicken the sauce.
13. Pour the sauce over the vegetables and serve with rice.
Beer goes best with this dish, particularly Tsingtao
Arborio Rice, Hot Hungarian Paprika, Parmigiano-Reggiano, Saffron, Seafood Risotto, Unsalted Chicken Stock
In Recipes, Rice, Seafood on January 12, 2012 at 6:00 PM
Seafood Risotto
(Serves four. Active Preparation time 50 to 60 minutes)
Ingredients:
8 cups of Unsalted Chicken Stock
1 pinch of Saffron threads, about 1/8 tsp.
3 tbsps. Extra Virgin Olive Oil
3 tbsps. plus 2 tbsps. Unsalted Butter
1/3 cup Scallions, sliced; about 4 Scallions both green and white parts
2 cups of Arborio Rice
1 cup plus ½ cup of dry white wine
¼ lb. of Arugula
½ cup grated Parmigiano-Reggiano
½ lb. bay scallops
½ lb. large shrimp (8 or 9), shelled, deveined and cut in half
½ tsp. Hot Hungarian Paprika
Preparation:
1. Heat the chicken stock in a small pot.
2. Remove one cup of stock and add the saffron and set aside.
3. In a separate, 3 qt. pot, heat the olive oil on medium, add 3 tbsps. butter to melt, stir well.
4. Lower the heat; add the scallions and sauté for 2 minutes.
5. Add the rice, raise heat to medium, and stir well for about 4 minutes to coat each grain of rice.
6. Add the white wine, continuing to stir until the wine is absorbed.
7. Add the set-aside cup of stock with saffron and keep stirring until all of the liquid is absorbed.
8. Add a second cup of stock from the heated pot and add a handful of arugula, stirring well until the arugula becomes limp and the stock is all absorbed, about 3-5 minutes.
9. Continue this process until all of the arugula and 7 cups of stock are used, leaving one cup still heated in the small pot, which will be added at the end.
10. In the meantime, heat the remaining 2 tbsps. of butter in a sauté pan, add the scallops and shrimps and sauté on high heat for three minutes.
11. Pour the remaining ½ cup of white wine over the shrimp and scallops and continue to sauté until most of the wine is absorbed. Sprinkle with the paprika and add to the rice after step 9.
12. Add the Parmigiano-Reggiano, as well as the one remaining cup of stock, mix well and serve immediately.
Baked Stuffed Flounder, Hot Hungarian Paprika, italian flavored breadcrumbs, powdered mustard, Wondra
In Fish, Recipes, Seafood on January 12, 2012 at 5:51 PM
Baked Flounder Stuffed with Crabmeat
(Active preparation time 30 minutes; cooking time 20 minutes: Serves 2)
Ingredients for Crabmeat Stuffing (makes about 8 tablespoons of stuffing):
2 tbsps. unsalted butter
1 shallot, finely chopped
4 oz. crabmeat
1 tsp. Powdered Mustard
1 heaping tsp. Hot Hungarian Paprika
¼ cup dry white wine
1 tablespoon Italian Flavored Breadcrumbs
4 sage leaves, chopped
Other Ingredients:
4 Flounder fillets about 14 oz. in total
4 small pats of butter
Hot Hungarian paprika, for sprinkling
½ cup dry white wine
½ teaspoon or more of Wondra Flour
Lemon wedges
Preparation: Pre-Heat Oven to 375 degrees
For the Stuffing:
1. Melt the butter in a medium sauté pan over medium-low flame.
2. Add shallots and sauté until translucent.
3. Add crabmeat and breakup large pieces with a fork, add spices.
4. Add wine and cook down a few minutes, stirring mixture continuously.
5. Add breadcrumbs until liquid is all absorbed, stirring mixture continuously.
6. Add chopped sage, and stir into mixture.
7. Remove stuffing from pan, place in a small bowl and allow to cool, prior to stuffing the fish.
Crabmeat Stuffing
For the Flounder:
1. Spread fillets out on a carving board, with the narrower, pointed end of the fillets facing the away from you and the fillets tuned so that the inside is face up.
2. Take about 2 tablespoon of crabmeat stuffing and beginning at the end of the fillet closest to you, lay the stuffing on the sole spreading it out as you move upward, but stopping about 1.5 inches from the narrow end.
Preparing the Flounder
3. Roll-up the fillets starting with the end nearest you and secure each with a toothpick.
4. Place the rolled-up fillets in a non-reactive baking dish, with toothpick sides facing down and top each with a pat of butter, and sprinkle with paprika.
5. Bake in a pre-heated 375 degree oven on the top shelf for 18 minutes.
6. After 9 minutes into the baking, add ½ cup of dry white wine.
7. When fish is cooked, remove from pan and set aside and keep warm.
8. Pour off the liquid into a small pot and boil on high for 2 to 3 minutes, while whisking in a ½ teaspoon or more of Wondra flour to thicken.
9. Pour sauce over fillets and serve immediately, with lemon wedges.
dry marsala, Italian Fontina, prosciutto di parma, veal cutlets, veal demi-glace, veal rollatini, veal scaloppine
In Meat, Recipes, Veal on January 5, 2012 at 8:57 AM
Veal Rollatini
Three different Italian Regions are represented in this dish: Valle d’Aosta in the northeast, where Italian Fontina is produced; Emilia-Romagna, the breadbasket of Italy for Prosciutto di Parma and Sicily the home of Marsala and the wine named after the city, as well as France where Demi-Glace originated.
Preparation time, 45 minutes, cooking time 15 minutes. (Makes 12 veal rolls -serves six)
Ingredients:
2 lbs. Veal Cutlets trimmed for scaloppine (about 12 slices)
½ lb. Prosciutto di Parma
3/4 lb. Italian Fontina cheese, sliced thinly
12 basil leaves
Freshly ground black pepper to taste
2 eggs, whisked
1 cup flour
6 tbsp. unsalted butter
12 oz. + ¼ cup Dry Marsala (see Note)
12 sage leaves, finely chopped
4 tbsp. Veal Demi-Glace
Preparation:
1. Have the butcher slice and trim the veal for scaloppine, telling him you need 12 cutlets.
2. Pat the veal dry on both sides and lay slices on a cutting board with narrow end facing away from you.
3. Sprinkle top with fresh ground black pepper to taste.
4. Layer on two slices of Prosciutto di Parma.
5. Cover prosciutto with sliced Fontina.
6. Place one basil leaf on top of the cheese, at the end closest to you.
Layering the Veal
7. Carefully roll up the veal and other ingredients away from you so that the narrow end is on the outside of the rollup.
8. Secure each roll with two toothpicks.
Rolled Up
9. Pre-heat oven to 200 degrees.
10. When all of the rolls are secured, dip them one by one, in the egg and then in the flour and set aside.
11. In a 14 inch non-stick skillet, on high heat, melt the butter.
12. When the butter is bubbling, add the floured veal rolls and brown for about 3 or 4 minutes turning every minute until all sides are lightly browned.
13. Lower heat to medium, add the 12 oz. of Marsala, cover the pan and cook the veal rolls for 6 minutes, turning each roll after 3 minutes.
In the Pan
14. To make the sauce, remove Rollatini from the pan and keep warm in the oven.
15. Add remaining ¼ cup of Marsala, the sage and demi-glace to the pan, stir and reduce to desired thickness. Return veal rolls to the pan along with any accumulated juices and turn once to coat well with the sauce.
16. Transfer the Rollatini to a serving platter, pour the sauce over them and serve immediately. Remind your guests about the toothpicks.
Note: You can also use Sweet Marsala as well, however, I prefer the Dry type for this dish. This is a matter of taste preference and availability.
Arborio Rice, Parmigiano-Reggiano, risotto milanese, Saffron
In Recipes, Rice on January 4, 2012 at 4:24 PM
Risotto Milanese
Serves 4. Active preparation time 30-45 minutes.
Ingredients:
1 qt. unsalted chicken stock
2 tbsps. unsalted butter
2 tbsps. extra virgin olive oil
1 cup Arborio Rice
3 pinches saffron threads
2 tablespoons grated Parmigiano-Reggiano
Freshly ground black pepper, to taste
Preparation:
1. Bring chicken broth to a boil in a 2 qt. pot. Reduce heat to low and keep warm.
2. Remove 1 cup of stock and add the saffron threads.
3. In a 3 qt. pot, melt the butter over medium heat, add the oil
4. Add the rice and cook for several minutes, stirring to coat each grain.
5. Add the cup of the warm chicken stock with saffron and cook, stirring, until the rice has absorbed the liquid.
6. Add the remaining stock, 1 cup at a time. Continue to stir, allowing the rice to absorb each cup of stock before adding the next.
7. Test the rice for doneness, it should be al dente but creamy smooth.
8. Remove risotto from heat, add grated cheese and black pepper. Serve at once with Osso Buco Milanese.
braising pan, gremolata, lemon zest, orange zest, osso buco, ossobuco milanese, risotto milanese, veal demi-glace, veal shanks
In Meat, Recipes, Veal on January 4, 2012 at 4:22 PM
Osso Buco Milanese with Gremolata and Risotto Milanese
Serves 4. Active Preparation – 30 minutes, cooking time 3 hours
Ingredients:
4 veal shanks, (Osso Buco) each about 1.5 inches thick (1 lb. each). If larger, have the butcher cut them in two, horizontally.
Kosher salt and freshly ground pepper to taste
4 tablespoons extra-virgin olive oil
4 tablespoons butter
1 medium sized onion, finely chopped
½ cup celery, finely chopped
½ cup carrots, finely chopped
7 garlic cloves—4 sliced thick, 3 minced
3 bay leaves
2 cups unsalted chicken stock
2 cups dry white wine
6 sprigs of thyme
2 tbsp. veal demi-glace
2 tbsp. flour
Zest of 1 orange
Zest of 1 lemon
2 tablespoons minced Italian, (flat-leaf) parsley
Preparation:
1. Season the veal shanks with salt and pepper.
2. Heat 2 tablespoons of the olive oil in a large braising pan add the butter and melt.
3. Brown the veal shanks over medium-high heat until well browned on both sides 8 to 10 minutes. Transfer them to a plate and cover to keep warm.
4. Add the remaining 2 tablespoons of olive oil to the pan. Add the diced onion, celery, carrots, sliced garlic cloves and bay leaves and cook over medium heat until they are softened and lightly browned, about 8 minutes.
5. Add white wine and deglaze the pan. Add the chicken stock and thyme and bring to a boil.
6. Add back the veal and any accumulated juices, cover the braising pan and cook on low heat for about 2- 2.5 hours, until very tender.
7. Meanwhile, prepare the gremolata. In a small bowl, mix the orange & lemon zest, minced parsley and the 3 minced garlic cloves.
8. When the shanks are cooked, transfer them to a serving platter, cover with foil and keep warm in a preheated 200 degree oven.
9. Strain the liquid into a bowl, discarding the solids.
10. Rinse the braising pan and wipe dry. Pour the liquid back into the pan, bring to a boil over high heat, add the demi-glace and reduce on high heat for several minutes, lower heat, add flour and return meat to pan and keep warm until ready to serve.
11. Pour the gravy over the Osso Buco, sprinkle each veal shank lightly with the gremolata and serve.
Note: The Osso Buco can be made in advance. Serve with Risotto Milanese.
One of the treats of this dish is the delicious marrow in the center of the bone. In fact, the name Osso Buco means bone with a hole.
Please see: Where Have All the Butchers Gone?
Amontillado Sherry, Black Bean Soup, Ham Bone, Spanish Chorizos, Unsalted Chicken Stock
In Recipes, Soups on December 28, 2011 at 3:10 PM
Adapted from Cook’s Illustrated (please see note below). Active involvement-1 hour, cooking time 2&1/2 hours; makes about 16 servings.
Black Bean Soup
Ingredients:
• 2 lbs. dried black beans, rinsed and picked over
• 1 ham bone
• 6 bay leaves
• 2 & ½ qts. water
• 8 tbsps. extra virgin olive oil
• 4 cups of finely chopped onions, about 4 medium onions
• 2 cups finely chopped celery, about 3 stalks
• 1 cup finely chopped carrots, about 2 carrots
• 5 tbsps. minced garlic, about 1 whole head
• 3 tbsps. ground cumin
• 2 qts. Unsalted Chicken Stock
• 6 jalapeno peppers including seeds, chopped fine
• 1 lb. Spanish Chorizos, sliced lengthwise and then at 90 degree angle, so that each slice is a ¼ inch thick half moon
• 1 cup rum
Preparation:
1. Place beans, ham bone, bay leaves and water in a 5 qt. pot and bring to a boil over high heat. Reduce heat, cover and simmer on a low boil, until beans are tender about 90 minutes. If too thick, add an additional cup or two of water and continue to simmer until beans are tender. Remove ham bone and bay leaves and discard.
2. In the meantime, heat olive oil in 8-quart stock pot over medium-high heat until shimmering; add the onions, carrots and celery, cook for 6 minutes stirring until vegetables are soft.
3. Add the garlic and cumin and continue cooking, stirring constantly for about 3 minutes.
4. Add the beans and their liquid (after removing and discarding the ham bone and bay leaves), mix well.
5. Add the chicken broth and jalapenos, raise the heat to medium-high and bring to boil, reduce the heat to low, simmer uncovered for 30 minutes, stirring occasionally.
6. Remove 3 cups of beans and 3 cups of liquid to a food processor, process until smooth then return to pot. Add the chorizos and rum bring to a boil, reduce heat to low and simmer uncovered for 30 minutes more.
Upon serving add a splash of Amontillado Sherry to each bowl and garnish with chopped fresh cilantro and sour cream.
NOTE: Please see The Gift of Christmas Ham that Kept on Giving for a discussion of how this recipe was adapted and developed
From a Cask of Amontillado
Asparagus, Parmigiano-Reggiano
In Recipes, Vegetables on December 28, 2011 at 3:09 PM
Preparation time 10 minutes, cooking time 13 minutes, serves 6 to 8
Ingredients:
2 lbs. asparagus, washed and trimmed
1/8 lb. unsalted butter cut into thin slices
½ cup Italian flavored breadcrumbs
1 cup grated Parmigiano-Reggiano
Preparation:
1. Pre-heat oven to 350 degrees.
2. Steam the asparagus for three minutes.
3. Drain the asparagus and arrange them on a rimmed cookie sheet.
4. Cover the asparagus with the butter slices, then sprinkle the breadcrumbs over them and lastly sprinkle the cheese on top of all.
5. Bake in the oven for 10 minutes.
Baked ham, Bone-in Smoked ham, Fried Ham and Eggs, Ham Bone, Ham Leftovers, orange juice
In Pork, Recipes on December 28, 2011 at 3:08 PM
Active preparation 20 minutes, baking time 3 hours 15 minutes.
Ingredients:
1 12 lb. smoked ham, bone in
Whole cloves
8 oz. orange juice
8 oz. light beer
½ cup honey
10 tbsp. dark brown sugar
1 tbsp. powdered hot mustard
Preparation:
1. Preheat oven to 325 degrees.
2. Score the fat by making shallow slices 1 inch apart and repeating the process at a 90 degree angle, so that you wind up with 1 inch squares of exposed fat. If the fat is not sufficiently exposed, carefully slice off the skin back to the shank end along the top of the ham before scoring.
3. Place, a clove securely into each square of fat.
Preparing the Ham
4. Place the ham on a rack in a roasting pan; add two cups of water to the pan.
5. Place the pan in the oven and bake for 2 hours at 325 degrees.
6. In the meantime, prepare the glaze: heat 8 oz. of orange juice in a two quart pot.
7. In a separate one quart pot empty a can beer and bring to a boil for 10 minutes. When done, add 8 oz. of the beer to the orange juice and stir well.
8. Separately and slowly mix in the honey, brown sugar and powdered mustard.
9. Remove from the heat until ready to baste the ham.
10. After 2 hours of baking pour the glaze over the ham and baste every 15 minutes for another hour.
11. Raise the temperature to 450 degrees and baste the ham one last time.
Ready for the Carving Knife
12. When ham is ready, remove the rack and ham from the pan and cover with aluminum foil to keep warm; place the pan on the stove top and heat on high to thicken the liquid to be used as gravy for the ham.
Note: For use of leftovers, please see: The Gift of Christmas Ham that Kept on Giving and Black Bean Soup.
bourbon, Sweet Potatoes, Thanksgiving
In Recipes, Thanksgiving, Vegetables on December 4, 2011 at 4:04 PM
Ingredients:
3 lbs. sweet potatoes
1 cup light brown sugar
½ stick sweet butter
¼ cup orange juice
½ cup bourbon
Preparation:
1. Par-boil sweet potatoes for 15 minutes until fork can gently pierce them, remove the skins when cooled and slice them into 1/2 inch thick pieces.
2. In a separate pot, mix together the sugar, butter, orange juice, and bourbon and simmer for 5 minutes.
3. Place sliced sweet potatoes in a baking pan.
4. Pour the mixture over them, cover with aluminum foil and bake in oven for 30 minutes at 350 degrees, remove foil and bake additional 15 minutes.
Please also see: The Turkey that Keeps Giving
baby bella mushrooms, Bell's seasoning, Crimini mushrooms, Italian sausage
In Recipes, Thanksgiving on December 4, 2011 at 4:02 PM
Preparation time: 1 hour with 2 people preparing the stuffing. Makes about 6 qts., which is enough for a 20 lb. turkey with several cups leftover.
Ingredients:
2 14oz. bags of Herb Seasoned Stuffing
3 lbs. of Italian sausages, casings removed and discarded, meat crumbled up*
4 large onions, coarsely chopped – about 6 cups
2 lbs. Crimini mushrooms, sliced – about 10 cups**
¾ cup of chopped fresh sage
¼ cup chopped fresh thyme, stems removed and discarded
½ lb. (2 sticks) unsalted butter
2 tbsps. Bell’s Poultry Seasoning
2 tbsps. ground black pepper
8 cups of boiled water
Preparation:
1. In a large non-stick skillet, fry the crumbled sausage meat on medium heat until all of the pink color is gone.
2. Empty stuffing bags into an 8 qt. bowl or pot.
3. Add 5 cups of boiled water and mix well.
4. Remove the cooked sausage meat with a slotted spoon, leaving the rendered fat behind in the skillet. Add the sausage meat to the stuffing and mix well.
5. Melt 1 stick of the butter in the sausage fat and sauté the onions for about 5 minutes on medium low heat.
6. Add the sage and thyme to the onions, stirring well and continue sautéing until onions are translucent. Transfer the onions to the stuffing and mix well.
7. Melt the remaining stick of butter in the skillet, add the mushrooms and sauté on high for about 10 minutes until the mushrooms give off their liquid and it evaporates. Transfer the mushrooms to the stuffing and mix well.
8. Add the remaining 3 cups of boiled water to the stuffing mixture, so that it is easily mixed.
9. Add the Bell’s Seasoning and pepper and continue to mix well.
10. Set the stuffing aside until ready to stuff the turkey.
Timesaving hints:
*If you can find it, buy loose sausage meat
**If you can find them, buy pre-sliced Baby Bella mushrooms
Please also see: The Turkey that Keeps Giving
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