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 […]
[Continue reading...]Mushroom Phyllo Bundles
August 17, 2009 By
Mushroom Filling: 1 tbs. oil 1 garlic clove, minced 1 onion, chopped 1 ½ cups mushrooms ½ cup portobello mushrooms 1 tsp. thyme 3 ounces cream cheese, softened Phyllo Crust: 2 phyllo sheets, thawed and cut in half crosswise ¼ cup butter, melted ½ cup fresh bread crumbs Filling: Heat oil in a medium skillet […]
[Continue reading...]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, […]
[Continue reading...]Crab-Stuffed Artichoke Hearts
August 17, 2009 By
12 canned artichoke hearts (Reese brand, two 14-ounce cans) 4 (6-ounce) cans lump crab meat 5 tbs. butter 2/3 cup finely diced bell peppers 1 cup fine diced onions 12 small fresh mushrooms, stems removed, caps thinly sliced 2 tbs. lemon juice 1 cup mayonnaise salt & pepper pinch cayenne pepper 1 ½ tsp. Romano […]
[Continue reading...]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 […]
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