Fettucini with Wild Mushroom Sauce

August 18, 2009 By
  • 2 cups hot water
  • 1 ounce dried porcini mushrooms
  • 2 tbs. olive oil
  • 1 pound fresh, wild mushrooms (any kind), sliced
  • 4 garlic cloves, chopped
  • 3 tbs. butter
  • 1 tbs. chopped fresh thyme
  • ¾ cup chicken broth
  • 8 tbs. parmesan
  • ¾ pound fettuccine

Combine water and porcini in a medium bowl.  Let stand about 40 minutes.  Drain and reserve soaking liquid.  Chop porcini.

Heat oil in heavy, large skillet over medium-high heat.  Add fresh mushrooms and garlic and sauté 6 minutes.  Add porcini and sauté another 4 minutes.  Add butter and thyme and sauté 1 minute.  Add broth and 1-1/4 cups soaking liquid.  Boil until sauce thickens slightly, 5 minutes.  Mix in 4 tbs. of cheese.

Cook pasta until aldente.  Drain.

Add sauce to pasta and toss.  Season with salt and pepper.  Transfer pasta to a bowl and top with remaining cheese.

4 servings

Filed Under: Entrees, Italian, Pasta Tagged With: , ,

Clam and Mussel Stew with Capocollo and Vesuvius Tomatoes

August 18, 2009 By
  • 2 Tbs. olive oil
  • 2 large leeks, thinly sliced
  • 1 Tbs. chopped garlic
  • 12 halves Vesuvius Tomatoes(see recipe)
  • 1/3 cup dry white wine
  • 24 littleneck clams, scrubbed
  • 2 cups bottled clam juice
  • 32 mussels
  • 6 oz capocollo or country ham cut into matchstick size pieces
  • 1/3 cup parsley

Vesuvius Tomatoes:

  • 2 Tbs. plus 1/2 cup olive oil
  • 2 cups finely chopped onions
  • 12 large ripe plum tomatoes, halved
  • 3 garlic cloves crushed
  • 12 fresh basil leaves
  • 1/2 tsp. salt
  • 1/4 tsp. sugar
  • 1/8 tsp. crushed red pepper

Preheat oven to 250 F. Heat 2 Tbs. oil in skillet and add onions. Sauté 8 minutes. Place tomatoes in single layer in large roasting pan. Add onions, 1/2 cup oil, garlic, basil, salt, sugar, and red pepper; toss. Roast about 2 hours.

Stew:

Heat oil in heavy large pot over medium heat.  Add leeks and garlic and sauté until tender, about 10 minutes.  Add Vesuvius Tomatoes and wine and boil 2 minutes.  Add clams and clam juice.  Cover and cook 5 minutes.  Add mussels, cover and cook until clams and mussels open, about 4 minutes.  Mix in capocollo and parsley.

4 Servings

Filed Under: Entrees, Italian, Seafood Tagged With: , , ,

Ricotta and Goat Cheese-Stuffed Chicken Breasts

August 17, 2009 By
  • ¾ low fat ricotta cheese
  • 2 ounces goat cheese, softened
  • 2 tbs. chopped parsley
  • 1 tbs. chopped chives
  • ¼ tsp. dried Italian herbs
  • 1/8 tsp. salt
  • black pepper to taste
  • 4 boneless breasts of chicken halves, pounded to ¼-inch thickness
  • 8 ounces tomato sauce, heated through

Blend together the ricotta and goat cheese with spoon.  Stir in parsley, chives, Italian herbs, salt and a little pepper.  Set aside.

Spread each breast with ¼ of filling and roll up each piece.  Refrigerate 30 minutes.

In bottom of 9-inch square glass baking dish, spread thin layer of tomato sauce.  Put chicken onto sauce layer and pour remaining sauce over chicken.  Bake in preheated 350-degree oven for 30 minutes, or until cooked through.  Remove from oven a let cool 5 minutes.

4 Servings.

Filed Under: Chicken, Entrees, Italian Tagged With: , , ,

Boston Baked Beans and Brisket

August 17, 2009 By
  • 1 pound dried navy or kidney beans
  • 3 pounds brisket of beef
  • 1 onion, sliced
  • 1 tbs. prepared mustard
  • 1 tbs. salt
  • ¼ cup brown sugar
  • ¼ cup molasses

Wash beans and pick over, discarding stones.  Place in bowl and cover with cold water.  Let soak overnight.

Next morning, drain beans and place in saucepan.  Cover with fresh water.  Heat slowly and cook just below boiling point until skins burst, about 30 minutes.

When done, drain beans and place them in large 6-quart casserole with lid.  Add brisket of beef and onions.

Mix mustard, salt, brown sugar, molasses, and 2 cups boiling water and pour over beans and brisket.  Cover and bake at 225 degrees for 8 hours, uncovering casserole last hour to brown.

6-8 Servings.

Filed Under: American, Beef, Entrees Tagged With: ,

Barbequed Brisket

August 17, 2009 By
  • 1 beef brisket ( 3-4 lb.)
  • 1-1/4 cups water, divided
  • ½ cup chopped onion
  • 3 garlic cloves minced
  • 1 tbs. oil
  • 1 cup ketchup
  • 3 taps red wine vinegar
  • 2 tbs. lemon juice
  • 2 tbs. brown sugar
  • 1 tbs. Worcestershire sauce
  • 2 tsp. cornstarch
  • 1 tsp. paprika
  • 1 tsp. chili powder
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • ¼ tsp. liquid smoke

Place brisket in a large Dutch oven.  Add ½ cup water.  Cover and bake at 275F for 2 hours.  Meanwhile, in a medium saucepan, sauté onion and garlic in oil until tender.  Add ketchup, vinegar, lemon juice, brown sugar, Worcestershire sauce, cornstarch, paprika, chili powder, salt, pepper, and remaining water.  Simmer, uncovered, for 1 hour, stirring occasionally.  Add liquid smoke; mix well.  Drain drippings from Dutch oven.  Pour sauce over meat.  Cover and bake 1-2 hours longer.

6-8 Servings.

Filed Under: American, Beef, Entrees Tagged With: , ,

Danish Frikadeller

August 17, 2009 By
  • 1 pound ground veal
  • 1 pound ground pork (on the lean side)
  • 1 medium onion, finely chopped
  • 1 egg
  • 1 tablespoon each, salt and pepper
  • 2 tablespoons flour
  • Water 1-2 cups
  • 4 ounces butter or margarine

Combine the veal and pork in a large bowl.  Add the chopped onions.  Make a well in the meat, break in the egg and mix to blend.  Add the flour, salt and pepper.  Start combining the mixture then slowly add the water, making certain that it is well incorporated before adding more water.  Form the mixture into golf ball-sized oblong meatballs.

Heat a large frying pan on medium heat.  Add butter or margarine.  Once the butter begins to brown, add enough meatballs to cover the bottom of the pan without crowding.  Rotate meatballs until all sides are browned and cooked through, about 10 minutes, adding butter as needed and working in batches if needed.

10 Servings (appetizer size)

Filed Under: Danish, Pork, Starters, Veal Tagged With: ,

Bearnaise Sauce – Famous Steakhouse Version

August 17, 2009 By
  • ½ cup butter
  • 2 tbps tarragon vinegar
  • 2 tsp. lemon juice
  • 2 tsp. fine-chopped shallots
  • 1 tsp. dried tarragon
  • 2 large egg yolks
  • ¼ cup water
  • 2 tsp. chopped fresh tarragon

Melt the butter in a small saucepan and keep warm.

In another small nonreactive pan, combine the vinegar, lemon juice, shallots, dried tarragon, and a pinch of black pepper.  Bring to boil over medium-high heat.  Reduce heat and simmer until liquid is almost evaporated.  Cool slightly.

In top of double boiler, whisk together the egg yolks and water.  Place over bottom of double boiler with simmering water.  Whisk in the vinegar reduction.  Continue whisking constantly until the egg mixture thickens and temperature reaches 140 degrees.

Remove top of double boiler and continue whisking to cool slightly.  Whisk in the warm melted butter in a thin, steady stream.  Stir in the fresh tarragon.

4, ¼-cup servings.

Filed Under: Eggs, French, Sides Tagged With: ,
17 August 2009 Hot Spinach, Artichoke and Cheese Dip

Hot Spinach, Artichoke and Cheese Dip

August 17, 2009 By

Who doesn’t love spinach and artichoke dip? Every time I serve this dish or see it served at parties, there are never any leftovers.

This version is cooked on the stove top without any baking time (unless you want a crusty top), so it’s not only delicious, it’s simple to prepare.

Ingredients:

  • 1-10 ounce package frozen chopped spinach, defrosted
  • 4 canned artichoke hearts, well drained
  • 5 Tbsp. butter
  • ¼ cup minced onions
  • 2 tsp. minced shallots
  • 1 tsp. minced garlic
  • ¼ tsp. nutmeg
  • ½ tsp. salt
  • 1/8 tsp. pepper
  • 1 tbsp. flour
  • 2 cups heavy cream
  • 4 ounces (1 cup) shredded Mozzarella
  • 6 ounces (1 1/2 cups) shredded Parmesan

Directions:

  1. Drain, then squeeze as much moisture out of the spinach as possible. Break up the clumped spinach and place in a large bowl.
  2. Chop the artichoke coarsely and combine with spinach. Set aside.
  3. In a heavy saucepan, melt the butter over medium heat. Add the onions and sauté 3 minutes. Add the shallots, garlic, nutmeg, salt, pepper and continue cooking 2 minutes.
  4. Sprinkle the flour evenly over the sautéed mixture. Lower the heat to medium-low and cook 2 minutes. Slowly add the cream, stirring constantly, until slightly thickened, then let simmer 5 minutes.
  5. Add mozzarella, a little at a time, stirring until thoroughly melted. Add the Parmesan the same way. Simmer gently another 5 minutes, stirring often to avoid burning. Remove from heat and let cool, 10 minutes.
  6. Stir the sauce into spinach mixture, mixing well.  Pour into ovenproof dish. Serve.

6 Servings.

Filed Under: American, Appetizers, Cheese, Starters, Vegetables Tagged With: , , ,
17 August 2009 Zesty Guacamole

Zesty Guacamole

August 17, 2009 By

Avocados are one of my favorite foods and use them in many different dishes, even desserts!

One of my all time favorite dishes to fix with avocados is definitely the mighty guacamole. I use guacamole as a dip with tortilla chips or vegetables and I also use it as a topping for fish, chicken and even burgers.

I like my guacamole chunky but if you prefer a smooth version, just mash some more – it’s a simple thing to do!

Ingredients:

  • 2 ripe avocados
  • 1/4 cup diced tomatoes
  • 2 Tbs. diced red onion
  • 1 Tbs. chopped jalapenos
  • 1 clove of garlic, minced
  • 1 Tbs. lemon juice
  • 1/2 tsp. fresh lime juice
  • 1/4 tsp. Tabasco sauce
  • 1/2 tsp. ground cumin
  • salt and pepper

Directions:

Slice avocados in half and remove the pit and the skin.  Mash avocados with a fork until there are medium/small lumps left. Stir in remaining ingredients; mix well. Serve immediately or cover tightly and chill for up to 4 hours. Serve with tortillas.

6 Servings

Filed Under: Mexican, Starters, Vegetables Tagged With: , , , ,
17 August 2009 Creolina’s Crawfish Bisque

Creolina’s Crawfish Bisque

August 17, 2009 By

Crawfish BisqueCreolina’s was a wonderful Cajun restaurant in downtown Fort Lauderdale near my former place of employment. All its food was wonderful, but the crawfish bisque was outstanding.

I was able to get the recipe after it closed and sharing it so you can get addicted to it also.

Note that you could use gulf shrimp if crawfish is unavailable.

Ingredients:

  • 3 pounds crawfish
  • 2 ounces olive oil
  • 1 tsp. paprika
  • 1/8 tsp. cayenne pepper
  • 2 quarts water
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1 Tbsp. tomato paste
  • 3 cups whipping cream
  • 1/2 cup chopped tomato
  • 4 Tbsp. brandy

Directions:

  1. Boil crawfish in a large pot of water. Drain and cool until crawfish can be handled easily. Remove tail and save shells. Refrigerate tail meat.
  2. Heat oil in large saucepan or Dutch oven. Add crawfish shells, paprika and cayenne. Sauté 5 minutes. Add water and bring to boil. Reduce heat and simmer 30 minutes.
  3. Strain liquid into another pan. Crush shells to remove remaining liquid and add that liquid. Discard shells.
  4. Return to heat and add onion, bell pepper, tomato paste, cream and tomato. Simmer 1 hour, stirring frequently. Add brandy and crawfish tail meat. Simmer 10 minutes. Serve hot.

Servings: 8

Filed Under: American, Seafood, Soups Tagged With: , , , , , ,
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