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Showing posts with label Italian food. Show all posts
Showing posts with label Italian food. Show all posts

05 November 2010

Easy Holiday Pasta From Chef Michael Chiarello

Check out some easy holiday ideas using pasta to make a spectacular and tasty meal sure to impress everyone - 3 recipes.




From Denny: Did you know this is National Pasta Month? Only in America! :) We have a "National Something" just about every day of the year. Why not celebrate pasta? Pasta done right is an awesome dish. Pasta cooked correctly, under cooked that is, does not swell in your stomach and make you feel bloated. Besides, if a man wants to get a woman to take him seriously all he has to do is cook her favorite pasta dish because women love pasta in all its glorious forms.

Chef Michael Chiarello is well known on Food Network, the Cooking Channel and around the world for his celebration of his Italian heritage and its wonderful food. His restaurant, Bottega, is in the famed wine country of Napa Valley, California and is one of the hottest spots to visit in town. His latest cookbook, "Bottega," named for his restaurant, was released in September to rave reviews and sales.

Chef Chiarello visited The Early Show to give us some easy crowd-pleasing pasta dishes when the relatives and friends come visiting this holiday season. You are sure to be a huge hit with these tasty pasta dishes. And, to top it all off, he also gives wine pairing suggestions. This guy doesn't miss a detail. If you have never caught one of his shows, be sure to tune in as he is a wonderful teacher. He is a favorite at our house. We learn a lot about California wine from him.


Recipes Featured:

Spaghettini Cooked in Zinfandel with Spicy Broccoli Rabe and Pecorino Romano
Tagliarini with Manila Clams and Calabrese Sausage
Salsa di Parmigiano









Spaghettini Cooked in Zinfandel with Spicy Broccoli Rabe and Pecorino Romano

This pasta is a celebration of one of my favorites grapes, Zinfandel. Seldom is zinfandel given the respect I think it deserves. This dish lets you kneel at the altar of Zinfandel, a glass of it on your right hand, an entire plate of it on your left. The pasta is barely cooked in water, and then you finish cooking it in zinfandel until it's deep purple. Paired with a little broccoli rabe and some pecorino, this is a dish that is simple and yet extravagant.

It's a great crowd pleaser but one that might need explanation. Spaghetti and spagettini are expected to be doused in tomato sauce; this dish shows that spaghetti has a wider range than you might imagine.

Wine Pairing: Zinfandel

Serves: 4 as main course or 8 as first course

Ingredients:

1 1/2 pounds broccoli rabe
1 pound spaghettini
1 750-ml red wine, preferably zinfandel
1 tablespoon sugar
1/3 cup extra-virgin olive oil
2 tablespoons sliced garlic (about 3 medium cloves)
1 teaspoon Calabrian chili paste
1 teaspoon kosher salt or sea salt, preferably gray salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Pecorino Romano

Directions:

Bring an eight-quart pot of salted water to a boil, cook the broccoli rabe for about 3 minutes, and then transfer to a sheet tray and spread it out to cool. Using the same water, cook the spaghettini for half the normal time, stirring occasionally, for 3 to 5 minutes. You'll do the second half of the cooking in the zinfandel. Reserve one cup of the pasta water and then drain the pasta in a colander and set it aside. Return the empty pasta pot to the stove. You'll sauté the garlic at the same time that you finish cooking the pasta in wine.

Heat a large deep skillet until hot. Pour in the olive oil. When the oil is hot, reduce the heat to medium-low and add the garlic. Cook until the garlic is pale golden, about 3 minutes.

Pour the wine and the sugar into the drained pasta pot and boil vigorously over high heat to reduce 50 percent, 8 to 10 minutes. Add the spaghetti to the pot and shake the pot to prevent the pasta from sticking. Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of the liquid is absorbed, about 6 minutes (pasta will be al dente).

When the garlic is golden, add the chili paste and the blanched broccoli rabe to the skillet, add salt and pepper, and cook, stirring occasionally for 1 to 2 minutes. Pour in 1/2 cup of the reserved pasta water. Add the garlic, chili paste, and blanched broccoli rabe to the purple spaghettini, toss gently, and transfer onto individual plates or one big platter. Finish with grated pecorino cheese.





Tagliarini with Manila Clams and Calabrese Sausage

In different incarnations, this has been a part of my repertoire for 25 years. It's one of my all-time favorites, and all it needs is a cold glass of Pinot Grigio or a Bianco from Friuli to make it sing. Add some blanched rapini (broccoli rabe) to round out the meal.

Like many of my favorite dishes, this one began with fishermen. They brought dried sausages on their boats, caught clams, and cooked the two together for supper. You'll find variations of this shellfish-and-cured pork idea in China, Portugal, Spain -- in just about every fishing village around the world.

You can use either cherrystone or Manila clams. Manilas open faster than cherrystones, within about four minutes. If you don't own a sauté pan large enough to hold a pound of pasta and a lot of clams, a big roasting pan set right on the burners of your stove will work in its place, or you can use a Dutch oven. Taste before adding any salt; the sausage has a good amount of salt and you may not need any extra.

Wine Pairing: Greco, Pinot Grigio, or Friuli Bianco

Serves: 6 to 8

Ingredients:

24 manila clams or cherrystone clams (1 pound), scrubbed
1/4 cup extra-virgin olive oil
1/4 cup sliced garlic
3 cups dry white wine
1/2 cup chopped fresh basil
3/4 cup peeled and diced Calabrian sausage or any spicy salami or chorizo
1/2 teaspoon freshly ground black pepper
1 1/2 pounds fresh egg pasta or store-bought, cut into tagliarini (1/8-inch-wide ribbons), or 1 pound dried tagliarini
1/2 cup chopped fresh flat-leaf parsley
1/4 cup late-harvest extra-virgin olive oil for tossing

Directions:

Toss out any clams that aren't tightly closed. Bring a large pot of salted water to a boil over high heat.

Heat a large sauté pan, roasting pan, or Dutch oven over medium-high heat. Add the olive oil and, when it's hot, add the garlic. Sauté until the garlic is light brown. Immediately add the clams and cook until you hear them popping, no more than 1 to 2 minutes. Remove the pan from the heat and pour in the wine.

Increase the heat to high, place the pan on the heat for just 30 seconds, then reduce the heat to medium-high. (If using cherrystone clams, you'll need to cover the pan.) Using tongs, transfer the opened clams to a baking sheet. Shake the pan to redistribute the closed clams. (If cooking cherrystone clams, lift the lid every 30 seconds or so and take out any opened clams.)

After 5 minutes, give any clam that has not opened a good tap with a pair of tongs or a metal spoon, and put it back in the liquid, cooking for another minute to see if it will open. Discard any clams that do not open. Increase the heat to high and bring the liquid to a boil, cooking for about 1 minute to reduce the liquid. Add any clam juice to the pan, along with the basil, sausage, and black pepper.

Cook the pasta in the boiling water for about 6 minutes, or until not quite al dente, because you'll finish cooking it in the pan used to cook the clams. (Again, the clock isn't as important as tasting to tell when the pasta is ready.) Reserve 2 cups of the pasta water, then drain the pasta.

Add the pasta to the sauté pan and toss for 1 minute. Add the clams and the parsley and toss. If the pasta is dry, add 1/2 cup of the pasta water, or more if needed. Cook until the pasta is al dente, about 2 minutes more for fresh pasta or 3 to 4 more for dried. Taste to tell when the pasta is perfect. Toss with the late-harvest olive oil and serve right away.



Salsa di Parmigiano

Serves: 2+ Cups

8 ounces Parmesan cheese, broken into 1" chunks
8 ounces Asiago cheese, broken into 1" chunks
1 tablespoon chopped garlic
1 teaspoon freshly ground black pepper
2 tablespoons chopped basil
2 tablespoons chopped scallions
1 teaspoon pepper flakes
1-1/2 cups extra-virgin olive oil

Directions:

Place all of the ingredients in the bowl of a food processor. Pulse for about 10 seconds, to break the cheese into small granules. (Use a rubber spatula to scrape down and recombine between every couple of pulses.)

Transfer the salsa to a sealed container and refrigerate for up to a week. Bring to room temperature before serving.


*** Check out Holiday Recipes From Dennys Food and Recipes


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

*** Come by for a visit and check out my other blogs:

The Social Poets - news, politics
The Soul Calendar - science, astronomy, psychology
Visual Insights - photos, art, music
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Best Spiritual Posts
Poems From A Spiritual Heart - poetry
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Dennys People Watching - people in the news
Dennys Food and Recipes
Dennys Funny Quotes - humor

23 October 2010

Drink: Chocolate Martini

A chocolate martini, with the glass rim coated with fresh pear and shaved chocolate, for that perfect sip.



From Denny: To tie this week's worth of awesome chocolate recipes from Chef David Rocco he presents us with a chocolate martini to wow your guests at your next gathering. It's also simple and quick to make. Drink recipes this easy come in handy when you want to spend time talking to your guests instead of getting tied up in the kitchen. This one is also so simple you could get your guests to make them while you plate up the appetizers.

What was so cool about this drink is the simplicity of few ingredients well placed. What do I mean? Chef Rocco cut a fresh pear in half crosswise and then rubbed the rim of the glass onto the cut side of the pear so the rim was wet and well coated with pear. Then he turned the pear coated martini glass upside down and dipped it into the shaved chocolate. Pears and chocolate are an awesome combination. Pears give a mellow pairing to chocolate that is pleasing in a drink.


Gianluca's Cioccolatini: Chocolate Martini

From: Chef David Rocco

Prep Time: 5 min

Cook Time :5 min

Level: Easy

Serves: 1 serving

Ingredients:

1 pear, halved
Bittersweet chocolate, finely chopped
Ice
2 fluid ounces/59 ml vodka
1 1/2 fluid ounces/44 ml chocolate liqueur (he used an Italian one but whatever your favorite)

Directions:

Rub the rim of a martini glass with a pear half, wetting the rim. Then dip the rim of the martini glass in the finely chopped chocolate. Fill a cocktail shaker with ice, vodka, and chocolate liqueur. Shake vigorously. Strain the liquid into the prepared martini glass. Serve immediately.



*** Check out more great chocolate recipes from Chef David Rocco:

Candy: Almond Brittle - The best combination ever invented: almonds and chocolate. Enjoy this chef recipe of a few ingredients.

Chocolate: Chocolate Risotto - Enjoy a rice pudding style dessert made with chocolate.

Chocolate: Beef Stew With Chocolate - This Chef David Rocco is on a roll with awesome savory recipes using dark chocolate as a star ingredient.

Chocolate: Penne Pasta with Chocolate and Anchovies - Another creative food thought from Chef David Rocco.

Appetizer with Chocolate: Sauteed Shrimp Drizzled with Chocolate - Check out this unusual dish employing chocolate as a spice.




*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

*** Come by for a visit and check out my other blogs:

The Social Poets - news, politics
The Soul Calendar - science, astronomy, psychology
Visual Insights - photos, art, music
Beautiful Illustrated Quotations - spiritual quotes, philosophy
Best Spiritual Posts
Poems From A Spiritual Heart - poetry
The Healing Waters - health news
Dennys People Watching - people in the news
Dennys Food and Recipes
Dennys Funny Quotes - humor

21 October 2010

Chocolate: Chocolate Risotto

Enjoy a rice pudding style dessert made with chocolate.



From Denny: How many times have you made risotto only to wonder how good it would be with chocolate? Here's your chance as Chef Rocco shows us how easy it truly is to do. Lately, this chef has been exploring how to use chocolate in savory dishes too, employing chocolate as a spice. Be sure to check out the links at the bottom of this post to enjoy more of this chef's creativity.


Risotto Al Cioccolator: Chocolate Risotto

From: Chef David Rocco

Prep Time: 20 min

Cook Time: 30 min

Level: Intermediate

Serves: 4 servings


Ingredients:

2 tablespoons unsalted butter
1/2 cup arborio rice
4 cups of milk
2 tablespoons sugar
1 cup bittersweet chocolate, finely grated
Walnuts for sprinkling, quartered


Directions:

Similar to a regular risotto process, melt the unsalted butter in a hot pan and add the rice. Stir for about a minute or until the rice is translucent. Pour a cup of milk into the pan and stir until the milk reduces. Add the sugar and stir continuously. As the milk evaporates, add another 1/2 a cup of milk to the rice and continue stirring. Repeat this process until the rice is at the 'al dente' stage.

Add the chocolate to the rice, and stir until the chocolate has melted and the milk has reduced to a creamy consistency.

Serve the dessert immediately in cups and finish with a sprinkle of walnuts on top.



*** Check out more of Chef David Rocco's sweet and savory recipes for chocolate:


Chocolate: Beef Stew With Chocolate - This Chef David Rocco is on a roll with awesome savory recipes using dark chocolate as a star ingredient.

Chocolate: Penne Pasta with Chocolate and Anchovies - Another creative food thought from Chef David Rocco.

Appetizer with Chocolate: Sauteed Shrimp Drizzled with Chocolate - Check out this unusual dish employing chocolate as a spice.

Candy: Almond Brittle - The best combination ever invented: almonds and chocolate. Enjoy this chef recipe of a few ingredients.

Drink: Chocolate Martini - A chocolate martini, with the glass rim coated with fresh pear and shaved chocolate, for that perfect sip.



*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

*** Come by for a visit and check out my other blogs:

The Social Poets - news, politics
The Soul Calendar - science, astronomy, psychology
Visual Insights - photos, art, music
Beautiful Illustrated Quotations - spiritual quotes, philosophy
Best Spiritual Posts
Poems From A Spiritual Heart - poetry
The Healing Waters - health news
Dennys People Watching - people in the news
Dennys Food and Recipes
Dennys Funny Quotes - humor

20 October 2010

Chocolate: Beef Stew With Chocolate

This Chef David Rocco is on a roll with awesome savory recipes using dark chocolate as a star ingredient.



From Denny: This has shaped up to be Chocolate Week at this blog! :) I've been hunting some great - and easy - savory dishes to make with dark chocolate. This week I stumbled upon Chef Rocco with the same sense of adventure employing chocolate as a spice.

Too often, especially we Americans, think inside the Godiva chocolate box when it comes to using chocolate in our cooking. I've often wondered what we could do with chocolate - minus the usual suspects paired with it: milk, cream and sugar.

Besides, the health community is always telling us to eat more dark chocolate because of the health benefits. But who really wants to be found day after day nibbling on a huge hard bar of messy cooking chocolate? Now, is that terribly original? Savory recipes using chocolate are the best answer to give us variety and explode our imagination!


Spezzatino di Manzo al Cioccolato: Beef Stew with Chocolate

From:  Chef David Rocco

Prep Time: 15 min

Cook Time: 1 hr 45 min

Level: Easy

Serves: 4 servings


Ingredients:

5 tablespoons/74 ml extra-virgin olive oil
4 ounces/114 g smoked pancetta, cubed
Flour, for dredging
2 pounds/900 g stewing beef, cut into 1-inch cubes
4 fresh sage leaves
3 sprigs fresh thyme, leaves picked
Salt
1 cup/240 ml sherry
4 cups/941 ml vegetable broth
2 cups/457 g chopped finest quality plain dark chocolate (at least 70 percent cocoa)


Directions:

In a saucepan, heat up the olive oil. Add the pancetta and cook until the fat has been rendered down.

Place the flour in a shallow bowl or dish. Dredge the beef in the flour, shake off any excess flour, and add the beef to the hot pan. Sear the beef, stirring well so that all sides are browned. Add the sage, thyme (without the stem), and salt, to taste, to the saucepan. Deglaze the pan with the sherry and stir to pick up any brown bits. Once the sherry has reduced, add a couple ladles of vegetable broth and let reduce. Continue stirring and add the chopped chocolate. Once the chocolate has completely melted, add a few more ladles of vegetable broth.

Allow to cook for 1 hour on medium heat, adding more vegetable broth, if necessary.


*** For more savory and sweet recipes from Chef David Rocco:

Chocolate: Chocolate Risotto - Enjoy a rice pudding style dessert made with chocolate.

Chocolate: Penne Pasta with Chocolate and Anchovies - Another creative food thought from Chef David Rocco.

Appetizer with Chocolate: Sauteed Shrimp Drizzled with Chocolate - Check out this unusual dish employing chocolate as a spice.

Candy: Almond Brittle - The best combination ever invented: almonds and chocolate. Enjoy this chef recipe of a few ingredients.

Drink: Chocolate Martini - A chocolate martini, with the glass rim coated with fresh pear and shaved chocolate, for that perfect sip.


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

*** Come by for a visit and check out my other blogs:

The Social Poets - news, politics
The Soul Calendar - science, astronomy, psychology
Visual Insights - photos, art, music
Beautiful Illustrated Quotations - spiritual quotes, philosophy
Best Spiritual Posts
Poems From A Spiritual Heart - poetry
The Healing Waters - health news
Dennys People Watching - people in the news
Dennys Food and Recipes
Dennys Funny Quotes - humor

19 October 2010

Chocolate: Penne Pasta with Chocolate and Anchovies

Another creative food thought from Chef David Rocco.



From Denny:  Continuing along in a chocolate recipe week is another delightful unusual and savory chocolate recipe from Cooking Channel's Chef David Rocco.  In this recipe he paired some chili pepper heat with very dark unsweetened chocolate. This chef does so love to push the status quo boundaries when it comes to food! He noted too that to add the fresh parsley at the end of the dish as you serve so it will not overcook and lose its bright flavor and color.


Penne al Cioccolato con Anchovies: Penne with Chocolate and Anchovies

From:  Chef David Rocco

Prep Time: 15 min

Cook Time: 20 min

Level: Easy

Serves: 4 servings


Ingredients:

1 pound/450 g penne rigate pasta
3 tablespoons/45 ml extra-virgin olive oil
2 cloves garlic, chopped
2 dry chile peppers, crushed
8 anchovy fillets, finely chopped
2 cups/457 g chopped finest quality plain dark chocolate (at least 70 percent cocoa)
1/2 cup/114 g finely grated bread crumbs
Small bunch fresh flat-leaf parsley, chopped

Directions:

Cook the penne in a pot of boiling salted water. While the pasta is cooking, make the sauce.

To make the sauce: In a saucepan heat up the olive oil. Gently saute the garlic, add the chile peppers, and anchovies. Cook until the garlic is golden and anchovies have somewhat dissolved. Then add the chopped chocolate. When the chocolate has completely melted, stir in the bread crumbs.

Drain the pasta just before the 'al dente' stage and add to the saucepan. Add the chopped parsley and mix well for a few seconds so that the pasta and the sauce are well amalgamated or combined. Serve the dish immediately.



*** For more savory and sweet chocolate recipes from Chef David Rocco:
 

Candy: Almond Brittle - The best combination ever invented: almonds and chocolate. Enjoy this chef recipe of a few ingredients.

Chocolate: Chocolate Risotto - Enjoy a rice pudding style dessert made with chocolate.

Appetizer with Chocolate: Sauteed Shrimp Drizzled with Chocolate - Check out this unusual dish employing chocolate as a spice.

Chocolate: Beef Stew With Chocolate - This Chef David Rocco is on a roll with awesome savory recipes using dark chocolate as a star ingredient.

Drink: Chocolate Martini - A chocolate martini, with the glass rim coated with fresh pear and shaved chocolate, for that perfect sip.



*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

*** Come by for a visit and check out my other blogs:

The Social Poets - news, politics
The Soul Calendar - science, astronomy, psychology
Visual Insights - photos, art, music
Beautiful Illustrated Quotations - spiritual quotes, philosophy
Best Spiritual Posts
Poems From A Spiritual Heart - poetry
The Healing Waters - health news
Dennys People Watching - people in the news
Dennys Food and Recipes
Dennys Funny Quotes - humor

18 October 2010

Appetizer with Chocolate: Sauteed Shrimp Drizzled with Chocolate

Check out this unusual dish employing chocolate as a spice.



From Denny: This Cooking Channel is as mesmerizing as Food Network where you can park on the couch and watch endless great cooking shows in succession. Sooner or later you have to force yourself to get up and start posting all your favorites! :)

The beauty of Italian food is its simplicity and easy to create. Using the freshest ingredients and only a few spices it's pretty amazing what tasty dishes you can create to please the whole family.

Well, this week Chef David Rocco got adventurous and wanted to prove you can use chocolate in more than just sweets. It can be used in savory recipes - and it just so happens I've been on the hunt for savory dishes employing the use of dark chocolate. We all think of Mexican cuisine and ancient Mayans using chocolate in savory dishes but certainly not Italian. When Chef Rocco went to the open air market in Florence, Italy, where he resides, the local fishmonger was shocked he would consider pairing chocolate with seafood, especially shrimp. In a word, she thought he was a bit crazy.

Daring to push the borders of the status quo is what I like to see in the food arena, especially when it's done with so few ingredients like Chef Rocco's recipes.  He prepared this dish for a Chocolate Theme Party and it was served as an appetizer.


Gamberi al Cioccolato: Shrimp with Chocolate

From: Chef David Rocco

Prep Time: 15 min

Cook Time: 25 min

Level: Easy

Serves: 4 servings


Ingredients:

1 cup/229 g chopped finest quality plain dark chocolate (at least 70 percent cocoa)
1/2 cup/118 ml milk
3 tablespoons/45 ml extra-virgin olive oil
2 cloves garlic, crushed
1 pound/450 g shrimp, peeled and deveined
Salt
1 cup/240 ml white wine
Small bunch fresh flat-leaf parsley, chopped


Directions:

Combine the chopped chocolate and milk in a stainless steel bowl. Rest the bowl over a pot of simmering water, making sure that the bottom of the bowl is not touching the water. Stir until the chocolate is completely melted.

In a frying pan, heat up the olive oil and saute the garlic until soft. Add the shrimp and cook until the shrimp are pink and just opaque. Add the salt and wine, and let reduce. Then add the parsley. Plate and drizzle with melted chocolate.


*** Check out more savory and sweet chocolate recipes from Chef David Rocco:

Candy: Almond Brittle - The best combination ever invented: almonds and chocolate. Enjoy this chef recipe of a few ingredients.

Chocolate: Chocolate Risotto - Enjoy a rice pudding style dessert made with chocolate.

Chocolate: Penne Pasta with Chocolate and Anchovies - Another creative food thought from Chef David Rocco.

Chocolate: Beef Stew With Chocolate - This Chef David Rocco is on a roll with awesome savory recipes using dark chocolate as a star ingredient.

Drink: Chocolate Martini - A chocolate martini, with the glass rim coated with fresh pear and shaved chocolate, for that perfect sip.



*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

*** Come by for a visit and check out my other blogs:

The Social Poets - news, politics
The Soul Calendar - science, astronomy, psychology
Visual Insights - photos, art, music
Beautiful Illustrated Quotations - spiritual quotes, philosophy
Best Spiritual Posts
Poems From A Spiritual Heart - poetry
The Healing Waters - health news
Dennys People Watching - people in the news
Dennys Food and Recipes
Dennys Funny Quotes - humor

23 April 2010

2 Crowd Pleasing Easy Casseroles: Mexican Lasagna, Turkey Tetrazzini

From Denny: Our local newspaper often runs some very easy recipes that are real crowd pleasers. They are great to have on hand for entertaining, gatherings for christenings, homecomings, reunions or funerals. Even though this is a big city people still rally together when there is a death in the family. When that happens neighbors always bring over a dish of food so the grieving family does not have the burden of cooking during a stressful time when friends and relatives gather.

Other times neighbors pull a dish out of their freezer, ready to go, when there is a new baby born or other special homecoming like a soldier returned from Iraq or Afghanistan. Around here in south Louisiana people love to cook and love to share their simple food with everyone. It's just tradition to give of your food!

Both of these recipes can be made ahead and then reheated, often tasting better as the flavors have a chance to sit and have a long conversation of mingling. :)

The Mexican version of lasagna will please all your beef eaters in the family. Ground beef is cooked along with green bell peppers and taco seasoning spices and diced Ro-tel tomatoes (jalapenos and tomatoes). Then this ground beef mixture gets layered up with a cream cheese and sour cream combination, then layers of lasagna noodles, yummy cheese and olives.

Now Turkey Tetrazzini is one of those comfort food casseroles you like to make for someone when they are recovering from a cold or the flu. You can also make it with chicken or include bits of ham.

This recipe comes from the local newspaper food writer, Carol Anne Blitzer. She adapted this recipe from Mrs. Lenton Sartain’s Chicken Tetrazzini recipe from local but nationally popular cookbook, “River Road Recipes.” She doubles the recipe so she can freeze one casserole to have ready to go.





Another version of Mexican lasagna by moacirpdsp @ flickr


Mexican Lasagna

From: Lynette Nolan, "This makes a big dish so I always make this for company. It’s one of those dishes everyone likes, and all you need to go with it is a vegetable and a big green salad."

Makes: 12-15 servings

Ingredients:

2 tbls. vegetable oil
1 small onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
2 lbs. lean ground meat
1 (10-oz.) can Ro-tel tomatoes and green chilies (original or mild)
2 tbls. chili powder
1 (1-oz.) pkg. taco seasoning mix
2 (8-ozs.) cans tomato sauce
8 ozs. lasagna noodles (either the precooked or the type you cook)
1 (8-oz.) container sour cream
1 (8-oz.) pkg. cream cheese, at room temperature
1 or 2 green onions, chopped
1 lb. Monterey Jack cheese
with jalapeño peppers (or plain, if desired), shredded
1 (2.25-oz.) can sliced black olives
1/4 cup sliced pimento-stuffed olives

Directions:

1. In skillet, heat oil and add onions, bell peppers, garlic and ground meat. Cook until meat is no longer pink and vegetables are beginning to soften. If any fat accumulates around edges, remove it with a spoon. Add Ro-tel tomatoes, chili powder, taco seasoning and tomato sauce. Continue simmering for 15-20 minutes, stirring occasionally.

2. Meanwhile preheat oven to 325 degrees and cook the noodles according to package directions. Some brands do not require cooking beforehand.

3. Blend sour cream and cream cheese together until smooth. Stir chopped green onions into cream cheese mixture and set aside.

4. Spray 9x13-inch baking dish or pan with nonstick coating. Layer bottom of dish with lasagna noodles. Spread half of the meat mixture over noodles. Add half of the sour cream/cream cheese mixture. The easiest way is to drop spoonfuls of the creamy mixture over surface and then spread. Sprinkle with half of the cheese.

5. Repeat layers but add olives before adding grated cheese: (noodles, meat, sour cream/cream cheese mixture, olives, then grated cheese). Cover with foil but tent it slightly so top will not stick to cheese.

6. Bake in preheated 325-degree oven for 1 hour or until bubbly and noodles are tender.








Another version of Turkey Tetrazzini by jasonlam @ flickr


Turkey Tetrazzini


From: Mrs. Lenton Sartain from “River Road Recipes” is adapted by Carol Anne Blitzer, food writer from 2theadvocate.


Fills 2 (9 x 11-inch) aluminum foil, deep-dish pans, each of which serves about 8.

Ingredients:

1 to 1-1/4 lbs. spaghetti
1 stick butter
1/3 cup all-purpose flour
1 qt. whole milk
1 tsp. dry mustard
1/2 tsp. black pepper
Juice of 1 lemon
Tony Chachere’s Original Creole Seasoning, to taste
4 to 5 cups chopped cooked turkey
1 (8-oz.) can mushroom stems and pieces, drained
1/2 to 1 lb. cheddar cheese, grated


Directions:

1. Cook the spaghetti according to package directions to the al dente stage.

2. In a large saucepan, melt the butter and blend in the flour. Slowly add the milk, stirring over low heat until mixture forms a medium white sauce. Add dry mustard, black pepper, lemon juice and Tony Chachere’s seasoning.

3. Mix in the turkey and the drained mushrooms.

4. Drain the spaghetti and add into the sauce mixture.

5. Divide into 2 casseroles. Top with cheese. At this point, Carol Anne Blitzer freezes the casserole(s) until needed. When ready to serve, thaw casserole in the refrigerator and reheat at 350 degrees until bubbly. Be careful to make a tent of a sheet of aluminum foil to place over the casserole as it bakes so that the cheese does not stick to the foil and the spaghetti doesn’t dry out.






*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

18 April 2010

Posts Roundup This Week at Dennys Blogs - 18 Apr 2010




From Denny: This Spring weather and the new warm breezes have me outside gardening. Read that as digging up weeds by the armful. :)

Have you ever noticed that the weeds never die during the winter? They always pop back up in early Spring when they know you will find it too cold to go out there and pull them out of the ground.

It's like weeds have some national coalition where they plot and scheme their special strategy each Spring just to get ahead of the gardener. They always grow at triple the rate of your regular shrubs, trees and plants.

Their exuberance is amusing - until it comes time to remove the pesky interlopers from the flower beds. Come to think of it, weeds are a lot like political parties - always a nuisance, always doing something somewhere they should not be doing it and laughing at you the entire time.

I did manage to find some time to write this week. Included here are also some of the previous week that proved to be quite popular that maybe you didn't get a chance to check out.

The new photo post of stellar Spring photos took four hours to research and another two hours to upload and link for the post. Photo posts remind me of a good meal: it can take an hour or more to make and only twenty minutes to devour. :)






The Social Poets:


Whats Happening in America This Week - Political Cartoons 17 Apr 2010

Pollen Storms poem - Libations Friday 9 April 2010 - I just got around to posting last week's poem this week. To keep your sense of humor during the pollen onslaught this season, read on... :)

Top 15 Bestsellers of What America is Reading: 15 Apr 2010


Funny Tax Quotes - Cheeky Quote Day 14 Apr 2010 - Laugh at funny tax quotes and tax cartoons, find out about the Fair Tax idea versus how we collect our taxes now and look at a news clip that breaks down how our tax dollars are used by the federal government.

* Rich bachelors should be heavily taxed. It is not fair that some men should be happier than others. - Oscar Wilde


Roundup of Late Night Comedy 13 Apr 2010

Funny Tax Man Cartoons

Weekly Posts Roundup at Dennys Blogs - 11 Apr 2010

The Social Poets listed: 100 Great Web Sites for Poetry Lovers - This was a happy find to be included on such a great list of company!







Dennys Global Politics:


Clinton Addresses Wingnuts, Wall Street Cries Foul, Radioactive Obama Nominee, Airplanes and Volcanos - News Headlines 16 Apr 2010

Icelands Volcano Stops Air Traffic, Poland Grieves, Utah Earthquake, Obama OKs Gay Hospital Visits, Healthy Chocolate - News Headlines 15 Apr 2010

Thinking Persons Funny Quotes 4 Tax Season

Both Obamas Charm the World, Vatican Squirms, Wall Street Howls Against Reform, Tibet Earthquake - News Headlines 14 Apr 2010

Worlds Nuke Security, Attacking Glenn Beck, Unsafe Meats, More Nuke Plants in America, Boy Scouts Penalized 4 Abuse - News Headlines 13 Apr 2010

Slapping Iran, Toyota Bobs and Weaves, NYC Terrorist Patrol, Pakistans Nukes in Peril, Supreme Court Choices - News Headlines 12 Apr 2010







Beautiful Illustrated Quotations and The Healing Waters:


What Spiritual Tests Develop Good Character And Our Talents? - with over 12,700 views the first day that sure was a happy surprise. Thank You!

Your Dreams: 5 Common Characteristics



Icelands Volcanic Ash: Hurting Us And Our Planet?

Take the Test: Whats Your Sex IQ?

Good News: American Soldier Cheers Others with Magic

How to Survive Allergy and Pollen Season







Humor Blogs:


Those Funny Racy RNC Republicans

More Funny Tax Cartoons to Keep You Laughing

Funny Odd Couples: Cats and Their Weirdo Friends

Outrageously Dumb Criminals: Robbers Called Bank For Money To Go

Funny Surfing Peruvian Alpaca






Food Blogs:


2 Crowd Pleasing Easy Casseroles: Mexican Lasagna, Turkey Tetrazzini

Cooking 4 Men, Teaching Men to Cook 2

Awesome Cajun Barbecued Shrimp — New Orleans Style

Yummy Homemade Coconut Cream Pie

Awesome Sauces 4 Louisiana Seafood

New Orleans Recipes: Crawfish Etouffee, Chicken and Sausage Gumbo, Jambalaya, Sazerac Cocktail



Kid Friendly Recipes: Chocolate Quesadillas, Very Best Fudge

Spring Into Grill Season: Mouthwatering Steaks

Chef Rocco Dispiritos Cheap Yet Healthy Comfort Food



Forget the Birds: Awesome Recipes 4 Stale Bread

Flourless Passover Chocolate Cake

Kid Chefs Offer Tasty Recipes 4 Sandwiches Adults Will Like






Visual Insights - photo blog:


Dennys Photo Gallery: How to Know Its Spring

Dennys Photo Gallery: Spectacular Sunrises






The Soul Calendar - science blog:

Air Jets and Volcanic Ash Dont Mix

Iceland Volcano Stops the World From Travel

Moon Water: Order Up Your Cocktail Today

What Do All the Recent Global Earthquakes Mean?

Come to Iceland: Experience Living With a Volcano in Your Back Yard

New Astronomy Photos: Cosmic Rosebud, Winds of Change Black Hole, Orion Nebula



*** Coffee Photo by marfis75 @ flickr


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

16 April 2010

2 Crowd Pleasing Easy Casseroles: Mexican Lasagna, Turkey Tetrazzini

From Denny: Our local newspaper often runs some very easy recipes that are real crowd pleasers. They are great to have on hand for entertaining, gatherings for christenings, homecomings, reunions or funerals. Even though this is a big city people still rally together when there is a death in the family. When that happens neighbors always bring over a dish of food so the grieving family does not have the burden of cooking during a stressful time when friends and relatives gather.

Other times neighbors pull a dish out of their freezer, ready to go, when there is a new baby born or other special homecoming like a soldier returned from Iraq or Afghanistan. Around here in south Louisiana people love to cook and love to share their simple food with everyone. It's just tradition to give of your food!

Both of these recipes can be made ahead and then reheated, often tasting better as the flavors have a chance to sit and have a long conversation of mingling. :)

The Mexican version of lasagna will please all your beef eaters in the family. Ground beef is cooked along with green bell peppers and taco seasoning spices and diced Ro-tel tomatoes (jalapenos and tomatoes). Then this ground beef mixture gets layered up with a cream cheese and sour cream combination, then layers of lasagna noodles, yummy cheese and olives.

Now Turkey Tetrazzini is one of those comfort food casseroles you like to make for someone when they are recovering from a cold or the flu. You can also make it with chicken or include bits of ham.

This recipe comes from the local newspaper food writer, Carol Anne Blitzer. She adapted this recipe from Mrs. Lenton Sartain’s Chicken Tetrazzini recipe from local but nationally popular cookbook, “River Road Recipes.” She doubles the recipe so she can freeze one casserole to have ready to go.





Another version of Mexican lasagna by moacirpdsp @ flickr


Mexican Lasagna

From: Lynette Nolan, "This makes a big dish so I always make this for company. It’s one of those dishes everyone likes, and all you need to go with it is a vegetable and a big green salad."

Makes: 12-15 servings

Ingredients:

2 tbls. vegetable oil
1 small onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
2 lbs. lean ground meat
1 (10-oz.) can Ro-tel tomatoes and green chilies (original or mild)
2 tbls. chili powder
1 (1-oz.) pkg. taco seasoning mix
2 (8-ozs.) cans tomato sauce
8 ozs. lasagna noodles (either the precooked or the type you cook)
1 (8-oz.) container sour cream
1 (8-oz.) pkg. cream cheese, at room temperature
1 or 2 green onions, chopped
1 lb. Monterey Jack cheese
with jalapeño peppers (or plain, if desired), shredded
1 (2.25-oz.) can sliced black olives
1/4 cup sliced pimento-stuffed olives

Directions:

1. In skillet, heat oil and add onions, bell peppers, garlic and ground meat. Cook until meat is no longer pink and vegetables are beginning to soften. If any fat accumulates around edges, remove it with a spoon. Add Ro-tel tomatoes, chili powder, taco seasoning and tomato sauce. Continue simmering for 15-20 minutes, stirring occasionally.

2. Meanwhile preheat oven to 325 degrees and cook the noodles according to package directions. Some brands do not require cooking beforehand.

3. Blend sour cream and cream cheese together until smooth. Stir chopped green onions into cream cheese mixture and set aside.

4. Spray 9x13-inch baking dish or pan with nonstick coating. Layer bottom of dish with lasagna noodles. Spread half of the meat mixture over noodles. Add half of the sour cream/cream cheese mixture. The easiest way is to drop spoonfuls of the creamy mixture over surface and then spread. Sprinkle with half of the cheese.

5. Repeat layers but add olives before adding grated cheese: (noodles, meat, sour cream/cream cheese mixture, olives, then grated cheese). Cover with foil but tent it slightly so top will not stick to cheese.

6. Bake in preheated 325-degree oven for 1 hour or until bubbly and noodles are tender.








Another version of Turkey Tetrazzini by jasonlam @ flickr


Turkey Tetrazzini


From: Mrs. Lenton Sartain from “River Road Recipes” is adapted by Carol Anne Blitzer, food writer from 2theadvocate.


Fills 2 (9 x 11-inch) aluminum foil, deep-dish pans, each of which serves about 8.

Ingredients:

1 to 1-1/4 lbs. spaghetti
1 stick butter
1/3 cup all-purpose flour
1 qt. whole milk
1 tsp. dry mustard
1/2 tsp. black pepper
Juice of 1 lemon
Tony Chachere’s Original Creole Seasoning, to taste
4 to 5 cups chopped cooked turkey
1 (8-oz.) can mushroom stems and pieces, drained
1/2 to 1 lb. cheddar cheese, grated


Directions:

1. Cook the spaghetti according to package directions to the al dente stage.

2. In a large saucepan, melt the butter and blend in the flour. Slowly add the milk, stirring over low heat until mixture forms a medium white sauce. Add dry mustard, black pepper, lemon juice and Tony Chachere’s seasoning.

3. Mix in the turkey and the drained mushrooms.

4. Drain the spaghetti and add into the sauce mixture.

5. Divide into 2 casseroles. Top with cheese. At this point, Carol Anne Blitzer freezes the casserole(s) until needed. When ready to serve, thaw casserole in the refrigerator and reheat at 350 degrees until bubbly. Be careful to make a tent of a sheet of aluminum foil to place over the casserole as it bakes so that the cheese does not stick to the foil and the spaghetti doesn’t dry out.






*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

23 October 2009

Video and Recipes: Authentic Italian Dishes - Quick Tasty Bacon Pasta, Chocolate Bread Parfait

From Denny: This is a simple peasant dish that would be wonderful for breakfast, brunch or dinner when you want a quick savory meal! It's an easy meal to whip up quickly when you have relatives visiting from out of town on the holidays and don't want to feel overwhelmed.





Fresh Cavatelli with Eggs and Bacon

Chef shares authentic, regional tastes of Italy in her new cookbook

Makes: 6 servings

In times past in poor regions like Molise, when meat was scarce, eggs were an available and affordable source of protein; a dish of pasta dressed with eggs combined the nutrients of two staple foods for a meal that was naturally nutritious and sustaining. I love these pastas sauced with eggs, and tasty versions can be found all over Italy, especially in Abruzzo, Molise and Lazio (Rome), where the most famous dish of this type, spaghetti alla carbonara, originated. This Molisano version is particularly appealing, with cavatelli, scrambled eggs and bacon, and with grated Fontina Val d’Aosta tossed in at the end — a bit out of region, but absolutely delicious here. In Molise they would use grated pecorino, of course, and it is lovely that way, too.

INGREDIENTS

• 1/4 teaspoon kosher salt, plus more for the pasta pot
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons butter
• 8 ounces slab or thick-cut bacon, cut in 1/2 -inch pieces
• 5 large eggs
• 1 batch (1 1/2 pounds) fresh cavatelli (recipe below) or 1 pound dried pasta
• 2 cups shredded Fontina Val d’Aosta

DIRECTIONS

Fill the large pot with salted water (at least 6 quarts water with 1 tablespoon salt), and heat to a boil.

Pour the olive oil into the skillet, and set it over medium-high heat. Drop in the butter, let it melt, then scatter in the bacon pieces. Cook the bacon, stirring and tossing the pieces, for 5 minutes or so, until they’re crisp and caramelized. (If the bacon rendered lots of fat, you can pour off half the fat in the pan.)

Beat the eggs and 1/4 teaspoon salt in a bowl until well blended.

When the water is at a rolling boil, drop in the cavatelli, stir, and return the water to a boil. Cook the cavatelli 4 to 5 minutes, until al dente. Lift them from the pot, drain briefly and spill them into the skillet.

Over medium heat, toss the cavatelli with the bacon pieces, coating the pasta with the oil, butter and bacon fat, too. Pour the beaten eggs all over the pasta, stirring and tumbling them together; keep scraping the coagulating egg from the sides and bottom of the pan, and incorporate it in with the wet eggs. Cook for a minute or two, just until all the egg is lightly cooked and custardy and evenly scrambled into the cavatelli.

Turn off the heat, scatter the shredded Fontina over the eggs and pasta, and toss thoroughly to blend in the cheese as it melts.

Serve immediately.



From Denny: She even provided a recipe to make your own fresh pasta.

Fresh Cavatelli

From: "Lidia Cooks From the Heart of Italy" by Lidia Bastianich

Makes: about 1 1/2 pounds, or 6 servings

INGREDIENTS

• 1 pound fine durum-wheat flour (about 3 1/4 cups), plus more as needed
• 1 1/4 cups very cold water, plus more as needed

DIRECTIONS

Put the flour in the bowl of the food processor, and process for a few seconds, to aerate. With the food processor running, pour in the water through the feed tube. Process for about 30 seconds, until a dough forms and gathers on the blade. If the dough does not gather on the blade or process easily, it is too wet or dry. Feel the dough, then work in more flour or cold water, in small amounts, using the processor or kneading by hand.

Turn the dough out on a lightly floured surface, and knead by hand for a minute, until it’s smooth, soft and stretchy. Press it into a disk, wrap well in plastic wrap, and let rest at room temperature for at least 1/2 hour. (You can refrigerate the dough for up to a day, or freeze for a month or more. Defrost in the refrigerator, and return to room temperature before rolling.)

To form the cavatelli, lightly flour your work surface. Pinch off golf-ball-sized pieces of dough and roll them out under your palms into long ropes about the thickness of a pencil. Cut the ropes into 1-inch segments or short cylinders; keep pieces in front of you, horizontally (left to right). Flour your hands, especially the tips of the three middle fingers of your right hand unless you are left-handed. Hold these fingertips tightly together, and press them into one of the cut segments, and gently roll forward.

As your fingertips make indentations in the segment, roll it toward you more so the dough both lengthens and curls around the fingertips. As the curl is complete, lift your fingers up quickly, so the dough segment drops off. It should now resemble a short concave shell — or a hollowed-out boat or canoe — with the impression of your fingers in the hollows and along the edges.

Adjust the pressure of your fingers as needed — if the dough cylinders are not lengthening and forming a hollow, press harder. If they’re just flattening beneath your fingers, press a bit more gently. Once you get up to speed, you should be able to roll the cavatelli with a quick downward flick of your fingertips.

Sprinkle the finished cavatelli liberally with flour, and spread them out in a single layer on floured baking sheets. Leave them uncovered, to air dry at room temperature, until ready to cook. (Or freeze the cavatelli on the sheets until hard, and pack them in airtight plastic bags.)



From Denny: Now that you have seen the video, you see how beautiful that bread looks soaked in chocolate to the point you might think it started off as chocolate bread, wow! Another winner of an easy recipe from Lidia!

Chocolate bread parfait (pane di cioccolato al cucchiaio)

Chef shares authentic, regional tastes of Italy in her new cookbook

From: "Lidia Cooks From the Heart of Italy" by Lidia Bastianich
Makes: 6 servings

This recalls for me the chocolate-and-bread sandwiches that sometimes were my lunch, and always a special treat. And it is another inventive way surplus is used in Umbrian cuisine, with leftover country bread serving as the foundation of an elegant layered dessert. Though it is soaked with chocolate and espresso sauce and buried in whipped cream, the bread doesn’t disintegrate, and provides a pleasing textural contrast in every heavenly spoonful.

INGREDIENTS

• 8 ounces bittersweet or semisweet chocolate, finely chopped
• 8 ounces country-style white bread, crusts removed
• 1/2 cup freshly brewed espresso
• 2 tablespoons dark rum
• 2 tablespoons sugar
• 1 1/2 cups chilled heavy cream
• 1 cup sliced almonds, toasted

DIRECTIONS

Put the chopped chocolate in a bowl set in a pan of hot (not boiling) water. When the chocolate begins to melt, stir until completely smooth. Keep it warm, over the water, off the heat.

Slice the bread into 1/2-inch-thick slices, and lay them flat in one layer, close together, on the tray or baking sheet.

Pour the warm espresso into a spouted measuring cup, stir in the rum and sugar until sugar dissolves, then stir in half the melted chocolate. Pour the sauce all over the bread slices, then flip them over and turn them on the tray, to make sure all the surfaces are coated. Let the bread absorb the sauce for a few minutes.

Meanwhile, whip the cream until soft peaks form, by hand or with an electric mixer.

To assemble the parfaits: Break the bread into 1-inch pieces. Use half the pieces to make the bottom parfait layer in the six serving glasses, dropping an equal amount of chocolatey bread into each. Scrape up some of the unabsorbed chocolate sauce that remains on the baking sheet, and drizzle a bit over the bread layers. Next, drop a layer of whipped cream in the glasses, using up half the cream. Top the cream layer with toasted almonds, using half the nuts.

Repeat the layering sequence: Drop more soaked bread into each glass, drizzle over it the chocolate sauce from the tray and the remaining melted chocolate. Dollop another layer of whipped cream in the glasses, using it all up, and sprinkle the remaining almonds on top of each parfait.

This dessert is best when served immediately while the melted chocolate is still warm and runny. - You got that rights, Lidia! :)

29 September 2009

3 Recipes and Video: Giadas Healthier Turkey Osso Buco For Sunday Dinner

From Denny: Giada is one of those few chefs that cooks healthy without sacrificing taste or texture. She also manages to figure out that fine line between what is easy to cook at home and what the family will actually enjoy. This is her interesting idea for a Sunday dinner.



Turkey osso buco with parsley and rosemary gremolata

From: Chef Giada De Laurentiis

Makes: 6-8 servings

Here's an osso buco everyone will love, even if they aren't big fans of veal. Consider this as the centerpiece of a non-traditional Thanksgiving meal; you'll get both dark and light meat without having to cook a whole turkey. Using a gremolata to spark up the flavor of a long-cooked dish like this one is a very traditional Italian touch that makes a huge difference in the finished dish.

INGREDIENTS

Turkey osso buco with parsley

• 1 half-breast of turkey (cut into 4 pieces, preferably by the butcher)
• 2 turkey thighs
• Salt and freshly ground black pepper
• 1/3 cup all-purpose flour, for dredging
• 1/2 cup vegetable oil
• 1 small onion, finely diced
• 1 carrot, peeled and finely diced
• 1 celery stalk, finely diced
• 1 tablespoon tomato paste
• 1 cup dry white wine
• 4 cups low-sodium chicken broth
• 1 large fresh rosemary sprig
• 2 large fresh thyme sprigs
• 2 bay leaves
• 2 whole cloves

Rosemary gremolata

• 1/4 cup chopped fresh flat-leaf parsley
• Zest of 1 lemon
• 2 garlic cloves, minced
• 1 teaspoon minced fresh rosemary
• Pinch of salt
• Pinch of freshly ground black pepper

DIRECTIONS

Preheat the oven to 375°F. Pat the turkey pieces dry with paper towels to ensure even browning. Season the turkey with salt and pepper then dredge the pieces in the flour, shaking off any excess.

In a heavy roasting pan large enough to fit the turkey pieces in a single layer, heat the oil over medium heat. Add the turkey and cook until browned on both sides, about 6 minutes per side. Transfer the turkey to a plate and reserve.

To the same pan, add the onion, carrot, and celery. Season vegetables with salt and cook until they are tender, about 6 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the wine and simmer until the liquid is reduced by half, about 3 minutes. Return the turkey to the pan. Add enough chicken broth to come two thirds up the sides of the turkey pieces. Add the herb sprigs, bay leaf, and cloves to the pan. Bring the liquid to a boil over medium-high heat, then cover the pan tightly with foil and transfer to the oven. Braise until the turkey is fork-tender, about 1 hour and 45 minutes hours, turning the pieces after 1 hour.

When the turkey is just about done, combine the chopped parsley, lemon zest, garlic, minced rosemary, and a pinch of salt and freshly ground black pepper in a bowl. Transfer the turkey to a cutting board and cut in thick slices , then arrange the slices in shallow serving bowls. Season the sauce to taste with salt and pepper and ladle some over each serving. Sprinkle each piece of turkey with a large pinch of gremolata. Serve immediately.

***

Prosciutto mozzarella pinwheels

From: Giada De Laurentiis

Serves: 6-8

From Giada: I usually make this in one big log because it is so impressive when it comes out of the oven and you cut it into slices, but if the kids are helping put this together, why not make it as 4 individual rolls? That way everyone can stuff and roll their own selections. Let an adult cut the hot rolls, as the yummy molten cheese retains a lot of heat.

INGREDIENTS

• Flour, for dusting
• 1 pound purchased pizza dough
• 2 cups shredded mozzarella cheese
• 7 ounces prosciutto, thinly sliced
• 1 cup coarsely chopped baby spinach (about 1 1/2 ounces)
• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper

DIRECTIONS

Preheat the oven to 425 F and position a rack in the lower 1/3 of the oven.

Line a baking sheet with parchment paper.

On a lightly floured work surface, roll out the pizza dough into a 12 to 14-inch circle, about 1/4-inch thick. Sprinkle 1/2 of the mozzarella over the dough. Arrange the prosciutto over the cheese in a single layer.

Sprinkle with the chopped spinach, then top with the remaining cheese.

Roll the dough into a thin cylinder, gently tucking in the ends. Brush the entire roll with the olive oil and season with the salt and pepper. Place the dough, seam-side down, on the baking sheet and bake for 25 minutes until the top is golden brown.

Cool the roll for 3 for 4 minutes, then use a serrated knife to cut it into 3/4-inch slices.

***

Tuscan mushrooms

From: Giada De Laurentiis

Makes: 4 to 6 servings

From Giada: If you think stuffed mushrooms are bland, you'll find these a welcome change of pace — the flavors are quite robust. These are equally good right out of the oven or at room temperature and a nice hors d'ouevre option for non meat-eaters.

INGREDIENTS

• 1/2 cup diced jarred roasted red bell peppers
• 1/2 cup diced pitted green olives
• 1/2 cup grated pecorino Romano
• 2 scallions, white parts only, finely chopped
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound white button mushrooms, cleaned and stemmed
• 1/4 cup finely chopped fresh basil leaves

DIRECTIONS

Preheat the oven to 400°F.

In a medium bowl mix together the roasted red bell peppers, olives, cheese, scallions, olive oil, salt, and pepper.

On a parchment paper-lined baking sheet, arrange the mushrooms, gill side up. Spoon the filling into the mushroom cavities, mounding it slightly. Bake until the mushrooms are tender, about 20 minutes.

Transfer the mushrooms to a serving platter, sprinkle with chopped basil, and serve.

16 September 2009

Recipe: Worlds Easiest Homemade Lasagna



From Denny: Found yet another great recipe for lasagna that is simple. This one has pesto in it, a real favorite of mine. This is also kid friendly and convenience oriented. Who said fast food had to be boring? Not this gem of a tasty recipe! Besides, we love Italian dishes at our house so you can never have too many versions of lasagna recipes (or chocolate ones either).

From Atlanta Journal-Consititution: To streamline the cleanup, we've devised this recipe using mostly ingredients that come in pre-measured containers that can be tossed away once emptied.

Hands on time:
Total time: 30 minutes
Serves: 10

Ingredients:

1 (15-ounce) container ricotta cheese
1/4 cup prepared pesto
2 (28-ounce) jars (about 6 cups) pasta sauce
1 (8-ounce) box (12 pieces) no-boil lasagna noodles
4 cups shredded Italian cheese blend

Instructions:

In a bowl, combine the ricotta and pesto. In a 13-by-9-inch microwavable casserole dish, spread about 1 1/4 cups pasta sauce. Top with 3 pieces uncooked noodles in a single layer. Noodles shouldn't touch each other or touch the sides of the pan since they will expand as they cook.

Dot with 2/3 cup of the ricotta cheese mixture and spread evenly with back of the spoon. Spread another 1 1/4 cups of the pasta sauce evenly over ricotta, covering noodles completely. Sprinkle with 3/4 cup of the shredded cheese.

Lay 3 more pieces of noodles on cheese, spread with another 2/3 cup ricotta, another 1 1/4 cups sauce and 3/4 cup shredded cheese. Add another 3 pieces noodles, remaining ricotta, 1 1/4 cups sauce and 3/4 cup cheese. Reserve remaining shredded cheese. Top with last 3 noodles and cover with remaining sauce.

Cover with microwavable plastic wrap and microwave on high for 13 to 15 minutes, turning twice.

Remove from microwave, carefully remove plastic wrap and sprinkle with reserved cheese. Replace plastic wrap, return to microwave and cook on high for 3 to 4 minutes, or until cheese is bubbly. Remove plastic and let stand 5 minutes before cutting.

Notes:

When layering the ingredients, there's no need to be a stickler for measuring; so long as you can eyeball the approximate amounts given, you can save yourself from washing a single measuring cup.

If you can't fit a 13-by-9-inch pan in your microwave, an 11 1/2-by-8-inch pan should work. Just don't overfill the pan when you get to the top layers and break the noodles to fit. Barilla makes no-cook lasagna noodles that work well in this recipe.

Nutrition:

Per serving: 333 calories (percent of calories from fat, 54), 18 grams protein, 20 grams carbohydrates, 1 gram fiber, 20 grams fat (11 grams saturated), 64 milligrams cholesterol, 267 milligrams sodium.
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