Horseradish crust: 2 tbs. Butter ¾ tsp. Fresh thyme, chopped 1 tbs. Italian parsley, chopped 1 tbs. Dijon mustard 2 tbs. Horseradish, drained but not dry ½ cup plus 2 tbs. Bread crumbs Salmon fillets: ¼ cup olive oil 4, 7-ounce salmon fillets, skin removed Crust: Blend together butter, thyme, parsley, mustard and horseradish. Fold […]
[Continue reading...]Slow Cooker French Dip Sandwiches
August 18, 2009 By
1 beef chuck roast (3 pounds), trimmed 2 cups water 1/2 cup soy sauce 1 tsp. rosemary 1 tsp. thyme 1 tsp. garlic powder 1 bay leaf 4 whole peppercorn 8 French rolls, split Place roast in slow cooker. Add water, soy sauce and seasonings. Cover and cook on high for 5-6 hours or until […]
[Continue reading...]Seafood Fettucini Alfredo
August 18, 2009 By
1 cup heavy cream 1/8 lb. butter 12-16 ounces fresh seafood (shrimp, scallops, lobster, crab work well and can be used interchangeably) freshly grated parmesan (Locatelli works well) 1/2 tsp. chopped garlic 1/2 tsp. salt and pepper 1/2 tsp. parsley flakes 12 ounces fettucine noodles, cooked to al dente Poach all seafood in simmering water […]
[Continue reading...]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 […]
[Continue reading...]Creamy Shrimp and Crab Casserole
August 18, 2009 By
1 1/2 lb. Unpeeled medium shrimp 1 lb. Crab meat 1 7-ounce package thin spaghetti 1 tsp. Oil 1/2 cup (1 stick) butter plus 1 Tbs. 1/2 cup chopped onion 1 cup finely diced celery 1/2 cup flour 2 cups chicken broth 1 cup whipping cream 6 ounces shredded Swiss cheese 1/4 cup dry sherry […]
[Continue reading...]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 […]
[Continue reading...]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. […]
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17 August 2009 
Breakfast Portobello Mushrooms with Shiitakes
August 17, 2009 By
A simple yet delicious way to start your day. Perfect for entertaining. Ingredients: 4 medium to large fresh portabello caps 3 Tbs. olive oil 4 ounces shiitake mushrooms, stems removed and caps sliced 1/2 small onion, finely diced 1 cup corn kernels 1/3 cup toasted pine nuts 1/2 cup fried, crumbled bacon salt 4 eggs […]
[Continue reading...]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. […]
[Continue reading...]Quick Beef Stroganoff
August 17, 2009 By
1 1/2 lb. sirloin 5 Tbs. butter 2 Tbs. oil 2 green onions, minced 1/4 cup white wine 1 Tbs. lemon juice 1 1/2 cups sour cream salt, pepper parsley, minced Cut the beef in strips. Melt 4 Tbs. butter and 1 Tbs. oil in a pan. Sear the meat. When meat is cooked, about […]
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