Gloria's Tiramisu
Prep time: 5 minutes
Cook time: 1 1/2 hours plus overnight chill
Ingredients:
1 can sweetened condensed milk
1/2 cup water
1 small box instant French Vanilla Pudding
2 cups heavy whipping cream
4 cups cold espresso (Gloria uses decaf instant)
32 (approx) ladyfingers
1/2 cup sifted unsweetened cocoa powder
Directions:
Beat together the condensed milk, water and pudding mix. Chill in fridge for 1 hour.
In a bowl, beat the cream to soft peaks. Whisk the pudding mixture to smooth texture and fold in the whipped cream. Chill for 20 minutes.
Have a 9 x 13 inch serving dish ready. Pour cold espresso into a shallow bowl or pie plate. Whisk the pudding/cream mixture to lighten.
Spread a thin layer of pudding mixture on the bottom of the serving dish. Dip each ladyfinger into the espresso, both sides, and layer in the serving dish. Spread another even layer of pudding mixture over. Sift 1/2 of the cocoa over to cover. Repeat the dipping/layering of ladyfingers. Spread over the remaining pudding mixture. Sift over the remaining cocoa. Place tiramisu in the fridge to rest for 6 hours or overnight.
2012年9月8日 星期六
Lidia's Italian American Shrimp
Lidia's Italian American Shrimp
Serves: 6 servings
Prep Time: 30 minutes
Cook Time:
Ingredients:
1/4 cup extra-virgin olive oil, plus 1 tablespoon
4 garlic cloves, sliced
1 stalk celery, cut in 2-by-1/2-inch strips
1 large carrot, cut in 2-by-1/2-inch strips
1 (28-ounce) can Italian plum tomatoes, preferably San Marzano, crushed by hand
1/2 teaspoon dried oregano
1/2 teaspoon peperoncino
1 bunch scallions, trimmed and chopped
8 large cremini mushrooms, sliced
1 medium zucchini, cut in 2-by-1/2-inch strips
1 red bell pepper, cut in 2-by-1/2-inch strips
1/2 teaspoon kosher salt
1 1/2 pounds large shrimp, peeled and deveined
1/2 cup loosely packed basil leaves, shredded
1 pound spaghetti, cooked
Directions:
In a large Dutch oven over medium heat, add ¼ cup olive oil. When oil is hot, add garlic. Let the garlic sizzle a minute, then add the celery and carrot. Cook and stir until softened, about 5 minutes. Add the tomatoes. Slosh out the can with 1 cup hot water and add that as well. Season sauce with the oregano and peperoncino. Bring to a rapid simmer and cook until slightly thickened, about 5 minutes.
Add the scallions, mushrooms, zucchini, bell pepper and salt. Bring to a simmer and cook until the sauce is thickened and the vegetables are tender, about 10 minutes more.
In a separate pan, add 1 tablespoon olive oil. Stir in the shrimp. Simmer until shrimp are pink and just cooked through, about 3 to 4 minutes. Add shrimp and basil to vegetable pan. Serve over cooked pasta.
Serves: 6 servings
Prep Time: 30 minutes
Cook Time:
Ingredients:
1/4 cup extra-virgin olive oil, plus 1 tablespoon
4 garlic cloves, sliced
1 stalk celery, cut in 2-by-1/2-inch strips
1 large carrot, cut in 2-by-1/2-inch strips
1 (28-ounce) can Italian plum tomatoes, preferably San Marzano, crushed by hand
1/2 teaspoon dried oregano
1/2 teaspoon peperoncino
1 bunch scallions, trimmed and chopped
8 large cremini mushrooms, sliced
1 medium zucchini, cut in 2-by-1/2-inch strips
1 red bell pepper, cut in 2-by-1/2-inch strips
1/2 teaspoon kosher salt
1 1/2 pounds large shrimp, peeled and deveined
1/2 cup loosely packed basil leaves, shredded
1 pound spaghetti, cooked
Directions:
In a large Dutch oven over medium heat, add ¼ cup olive oil. When oil is hot, add garlic. Let the garlic sizzle a minute, then add the celery and carrot. Cook and stir until softened, about 5 minutes. Add the tomatoes. Slosh out the can with 1 cup hot water and add that as well. Season sauce with the oregano and peperoncino. Bring to a rapid simmer and cook until slightly thickened, about 5 minutes.
Add the scallions, mushrooms, zucchini, bell pepper and salt. Bring to a simmer and cook until the sauce is thickened and the vegetables are tender, about 10 minutes more.
In a separate pan, add 1 tablespoon olive oil. Stir in the shrimp. Simmer until shrimp are pink and just cooked through, about 3 to 4 minutes. Add shrimp and basil to vegetable pan. Serve over cooked pasta.
Father P's Cheesecake
Father P's Cheesecake
Prep Time: 30 minutes
Cook Time:
12 minutes for the Crust
1 hour for the Cheesecake
Inactive Time: 1/2 hour cooling time
Ingredients:
Crust:1 cup slivered almonds, lightly toasted
2/3 cup graham cracker crumbs
3 tablespoons brown sugar
1/2 teaspoon cinnamon
1 tablespoon unsalted butter, melted
Cheesecake:4 8-ounce packages cream cheese, softened
32 ounces sour cream
2 cups sugar
1 teaspoon vanilla
6 eggs
Directions:
For the crust:Preheat oven to 350 degrees F.
Tightly wrap the outside of a 10-inch diameter spring-form pan with 2 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, brown sugar, and cinnamon in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Set aside to cool.
Increase the oven temperature to 375 degrees F.
For the filling:Using an electric mixer, beat the cream cheese, sour cream, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.
Pour the cheese mixture over the crust in the pan. Place the spring-form pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the spring-form pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour.
Turn off the oven and leave the cheesecake in turned off oven with the door slightly open for and additional 1/2 hour.
Serve cheesecake with blue berries or cherries.
Prep Time: 30 minutes
Cook Time:
12 minutes for the Crust
1 hour for the Cheesecake
Inactive Time: 1/2 hour cooling time
Ingredients:
Crust:1 cup slivered almonds, lightly toasted
2/3 cup graham cracker crumbs
3 tablespoons brown sugar
1/2 teaspoon cinnamon
1 tablespoon unsalted butter, melted
Cheesecake:4 8-ounce packages cream cheese, softened
32 ounces sour cream
2 cups sugar
1 teaspoon vanilla
6 eggs
Directions:
For the crust:Preheat oven to 350 degrees F.
Tightly wrap the outside of a 10-inch diameter spring-form pan with 2 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, brown sugar, and cinnamon in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Set aside to cool.
Increase the oven temperature to 375 degrees F.
For the filling:Using an electric mixer, beat the cream cheese, sour cream, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.
Pour the cheese mixture over the crust in the pan. Place the spring-form pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the spring-form pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour.
Turn off the oven and leave the cheesecake in turned off oven with the door slightly open for and additional 1/2 hour.
Serve cheesecake with blue berries or cherries.
Seared Scallops in Lemon Butter Sauce
Seared Scallops in Lemon Butter Sauce
Serves: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
1 pound bay scallops, cleaned and patted dry
1 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons olive oil
2 cloves garlic, chopped
3 tablespoons butter, cubed, at room temperature
1/4 cup freshly squeezed lemon juice
1/4 cup white wine
1 tablespoon capers, drained and rinsed
1/4 cup heavy cream
5 teaspoons chopped fresh parsley leaves
Directions:
Season the scallops on both sides with the salt and white pepper. Set a 12-inch sauté pan over medium-high heat and add the olive oil and garlic. Sauté for a minute then add the butter and melt. Place the scallops in the pan and sauté for 3 minutes on the first side, then turn and cook on the second side for 1 minute.
Add the lemon juice, white wine and capers. Cook for 2 minutes.
Add the heavy cream and 2 teaspoons of the parsley and cook for 1 minute longer.
Serve the scallops by dividing the sauce between 4 warmed, shallow bowls and place 3 scallops in the center of each bowl. Garnish with the remaining parsley
Serves: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
1 pound bay scallops, cleaned and patted dry
1 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons olive oil
2 cloves garlic, chopped
3 tablespoons butter, cubed, at room temperature
1/4 cup freshly squeezed lemon juice
1/4 cup white wine
1 tablespoon capers, drained and rinsed
1/4 cup heavy cream
5 teaspoons chopped fresh parsley leaves
Directions:
Season the scallops on both sides with the salt and white pepper. Set a 12-inch sauté pan over medium-high heat and add the olive oil and garlic. Sauté for a minute then add the butter and melt. Place the scallops in the pan and sauté for 3 minutes on the first side, then turn and cook on the second side for 1 minute.
Add the lemon juice, white wine and capers. Cook for 2 minutes.
Add the heavy cream and 2 teaspoons of the parsley and cook for 1 minute longer.
Serve the scallops by dividing the sauce between 4 warmed, shallow bowls and place 3 scallops in the center of each bowl. Garnish with the remaining parsley
Nina's Ricotta Cheesecake
Nina's Ricotta Cheesecake
INGREDIENTS:
3 pounds whole milk ricotta cheese
1 cup sugar
4 large eggs, separated
zest of one lemon
1 teaspoon vanilla extract
1 tablespoon Strega liqueur (Cointreau or Triple Sec as alternates)
PREPARATION:
Preheat oven to 400° - center rack. Butter a 9' spring from pan and place on a baking sheet.
In a stand mixer fitted with the paddle: Beat together the cheese, sugar, yolks, zest, vanilla and liqueur on medium until very smooth.
In another mixing bowl, whip the egg whites until soft peaks. Fold by thirds into the cheese mixture. Pour mixture into prepared baking pan and level.
Place cake in the oven and immediately reduce the heat to 350°. Bake one hour to one hour and 10 minutes. Cake will rise higher on the sides than the middle and will be set but jiggling in the center. Turn off oven and prop door open with a wooden spoon. Allow cake to cool completely in the oven. Refrigerate 3 hours to overnight before slicing.
INGREDIENTS:
3 pounds whole milk ricotta cheese
1 cup sugar
4 large eggs, separated
zest of one lemon
1 teaspoon vanilla extract
1 tablespoon Strega liqueur (Cointreau or Triple Sec as alternates)
PREPARATION:
Preheat oven to 400° - center rack. Butter a 9' spring from pan and place on a baking sheet.
In a stand mixer fitted with the paddle: Beat together the cheese, sugar, yolks, zest, vanilla and liqueur on medium until very smooth.
In another mixing bowl, whip the egg whites until soft peaks. Fold by thirds into the cheese mixture. Pour mixture into prepared baking pan and level.
Place cake in the oven and immediately reduce the heat to 350°. Bake one hour to one hour and 10 minutes. Cake will rise higher on the sides than the middle and will be set but jiggling in the center. Turn off oven and prop door open with a wooden spoon. Allow cake to cool completely in the oven. Refrigerate 3 hours to overnight before slicing.
Park Casino's Blue Crabs
Park Casino's Blue Crabs
Servings 4-6
INGREDIENTS:
12 live blue crabs (or same amount of soft shell crabs, or 2 pounds large, shell-on shrimp, shell slit down back and deveined)
6 cloves garlic, pressed
juice from 1-1/2 lemons
1/2 teaspoon kosher salt
1/2 cup olive oil
1/4 cup white wine
2 tablespoons soy sauce
1/2 cup chopped parsley
PREPARATION:
Scrub the crabs in cold water wearing heavy gloves and using a stiff brush (you can freeze the crabs a short while to slow them down). Kill crabs, by cutting in half with a decisive cut made with a heavy blade, abdomen side up. Remove gills, pull off apron and rinse out the yellow "mustard" thoroughly in cold water.
In a large bowl, whisk together the garlic, lemon juice, salt and oil. Let crabs marinate room temperature 20 minutes, tossing occasionally in the marinade.
Heat a large sauté pan 14"-16" over high heat. When screaming hot, pour in the crabs and the marinade (you may want to do this in two batches – I crammed 'em all in). Stir, turning and moving the pieces around until they color bright red on both sides and are cooking through. When the marinade is almost fully reduced to just the oil, add the white wine and let reduce until almost evaporated. Add the soy and reduce to a juice glaze. Stir in the parsley. Pour the crabs out onto a platter and serve with plenty of napkins.
Servings 4-6
INGREDIENTS:
12 live blue crabs (or same amount of soft shell crabs, or 2 pounds large, shell-on shrimp, shell slit down back and deveined)
6 cloves garlic, pressed
juice from 1-1/2 lemons
1/2 teaspoon kosher salt
1/2 cup olive oil
1/4 cup white wine
2 tablespoons soy sauce
1/2 cup chopped parsley
PREPARATION:
Scrub the crabs in cold water wearing heavy gloves and using a stiff brush (you can freeze the crabs a short while to slow them down). Kill crabs, by cutting in half with a decisive cut made with a heavy blade, abdomen side up. Remove gills, pull off apron and rinse out the yellow "mustard" thoroughly in cold water.
In a large bowl, whisk together the garlic, lemon juice, salt and oil. Let crabs marinate room temperature 20 minutes, tossing occasionally in the marinade.
Heat a large sauté pan 14"-16" over high heat. When screaming hot, pour in the crabs and the marinade (you may want to do this in two batches – I crammed 'em all in). Stir, turning and moving the pieces around until they color bright red on both sides and are cooking through. When the marinade is almost fully reduced to just the oil, add the white wine and let reduce until almost evaporated. Add the soy and reduce to a juice glaze. Stir in the parsley. Pour the crabs out onto a platter and serve with plenty of napkins.
Garlic Bread with Compound Butter
Garlic Bread with Compound Butter
INGREDIENTS:
Compound Butter
1/2 pound butter
3 garlic cloves, pressed
1/2 cup parsley
Zest of 1 lemon
Salt
Garlic Bread
1 Loaf Italian bread
1/4 pound compound butter
PREPARATION:
Compound Butter:Let butter soften to room temperature. Add all ingredients to a food processor and pulse to combine. Keep compound butter at room temperature to use for garlic bread or wrap tightly in plastic and keep in the refrigerator for up to 6 weeks or store in the freezer for 6 months.
Garlic Bread:Cut the bread into two equal halves. Spread each side with a generous amount of butter. Place the bread on a sheet pan and bake in a 375-degree oven for 7-10 minutes until golden brown.
INGREDIENTS:
Compound Butter
1/2 pound butter
3 garlic cloves, pressed
1/2 cup parsley
Zest of 1 lemon
Salt
Garlic Bread
1 Loaf Italian bread
1/4 pound compound butter
PREPARATION:
Compound Butter:Let butter soften to room temperature. Add all ingredients to a food processor and pulse to combine. Keep compound butter at room temperature to use for garlic bread or wrap tightly in plastic and keep in the refrigerator for up to 6 weeks or store in the freezer for 6 months.
Garlic Bread:Cut the bread into two equal halves. Spread each side with a generous amount of butter. Place the bread on a sheet pan and bake in a 375-degree oven for 7-10 minutes until golden brown.
Tiramisu
Tiramisu
INGREDIENTS:
2‑1/4 cups brewed espresso
1‑1/4 cup granulated sugar
6 Tablespoons plus 1 Tablespoon coffee liqueur
4 extra large egg yolks
1 pound mascarpone cheese
2 Tablespoons sweet marsala
1 cup heavy cream
48 store-bought ladyfingers
1/2 cup cocoa powder
PREPARATION:
Put the espresso, 3/4 cup of the sugar, and 1/4 cup of the coffee liqueur into a heavy saucepan, and bring to a simmer over medium-high heat. Whisk until the sugar dissolves, 3 to 4 minutes. Remove the pan from the heat and let the syrup cool.
Put the yolks, marscapone, marsala, remaining 1/2 cup sugar, and remaining 1 tablespoon of coffee liqueur in the bowl of a stand mixer fitted with the whip attachment and whip on medium speed until light and airy, approximately 7 minutes. (If you don’t have a stand mixer, you can use a hand mixer fitted with the whip attachments.) Transfer the mixture to another bowl and clean and dry the stand mixer bowl and the whip attachment, returning them both to the mixer.
Put the cream in the bowl of the stand mixer and whip until stiff peaks form. Gently fold the cream mixture into the marsala mixture.
One by one, dip the ladyfingers in the espresso syrup and arrange a layer in the bottom of a 13-inch x 9-inch pan. (3 rows of 7 across the width worked perfectly, each layer) Spoon a layer of cream over the ladyfingers. Sprinkle some cocoa powder over top of cream. Dip and arrange another layer of ladyfingers over the cream, with the second layer perpendicular to the first. Spoon the remaining cream over the top.
Dust the tiramisu with cocoa powder. Cover loosely with plastic wrap and refrigerate for at least 2 hours, or up to 3 days. To serve, use a kitchen spoon to scoop out portions into small bowls or glass dishes.
INGREDIENTS:
2‑1/4 cups brewed espresso
1‑1/4 cup granulated sugar
6 Tablespoons plus 1 Tablespoon coffee liqueur
4 extra large egg yolks
1 pound mascarpone cheese
2 Tablespoons sweet marsala
1 cup heavy cream
48 store-bought ladyfingers
1/2 cup cocoa powder
PREPARATION:
Put the espresso, 3/4 cup of the sugar, and 1/4 cup of the coffee liqueur into a heavy saucepan, and bring to a simmer over medium-high heat. Whisk until the sugar dissolves, 3 to 4 minutes. Remove the pan from the heat and let the syrup cool.
Put the yolks, marscapone, marsala, remaining 1/2 cup sugar, and remaining 1 tablespoon of coffee liqueur in the bowl of a stand mixer fitted with the whip attachment and whip on medium speed until light and airy, approximately 7 minutes. (If you don’t have a stand mixer, you can use a hand mixer fitted with the whip attachments.) Transfer the mixture to another bowl and clean and dry the stand mixer bowl and the whip attachment, returning them both to the mixer.
Put the cream in the bowl of the stand mixer and whip until stiff peaks form. Gently fold the cream mixture into the marsala mixture.
One by one, dip the ladyfingers in the espresso syrup and arrange a layer in the bottom of a 13-inch x 9-inch pan. (3 rows of 7 across the width worked perfectly, each layer) Spoon a layer of cream over the ladyfingers. Sprinkle some cocoa powder over top of cream. Dip and arrange another layer of ladyfingers over the cream, with the second layer perpendicular to the first. Spoon the remaining cream over the top.
Dust the tiramisu with cocoa powder. Cover loosely with plastic wrap and refrigerate for at least 2 hours, or up to 3 days. To serve, use a kitchen spoon to scoop out portions into small bowls or glass dishes.
Spaghetti Carbonara
Spaghetti Carbonara
INGREDIENTS:
8 ounces extra-thick bacon cut into lardons
1 large egg plus 1 yolk
1/2 cup grated Locatelli pecorino
1/2 cup heavy cream
1 pound spaghetti
few gratings nutmeg
PREPARATION:
Start a large pot of salted water to boil.
Whisk together the eggs, cheese and cream in a small bowl. Start the bacon in a cold large skillet, turn up heat to medium and cook until browned and crisp. Meanwhile, start cooking the pasta. Have a large bowl ready for the pasta and sauce.
When the pasta is al dente, quickly drain and place in the waiting bowl. Toss in the egg mixture. Scoop the bacon and a few tablespoons of the rendered fat into the pasta and toss to coat. Finish with several gratings of nutmeg.
INGREDIENTS:
8 ounces extra-thick bacon cut into lardons
1 large egg plus 1 yolk
1/2 cup grated Locatelli pecorino
1/2 cup heavy cream
1 pound spaghetti
few gratings nutmeg
PREPARATION:
Start a large pot of salted water to boil.
Whisk together the eggs, cheese and cream in a small bowl. Start the bacon in a cold large skillet, turn up heat to medium and cook until browned and crisp. Meanwhile, start cooking the pasta. Have a large bowl ready for the pasta and sauce.
When the pasta is al dente, quickly drain and place in the waiting bowl. Toss in the egg mixture. Scoop the bacon and a few tablespoons of the rendered fat into the pasta and toss to coat. Finish with several gratings of nutmeg.
Buddy's Famous Chicken Wings
Buddy's Famous Chicken Wings
INGREDIENTS:
3 pounds chicken wings, drumettes and wing joints
1 Tablespoon butter
Marinade:
1/3 cup soy sauce
1 teaspoon Worcestershire sauce
1/4 cup honey
1 Tablespoon sherry
1 Tablespoon Dijon mustard
1 teaspoon dry mustard
1 Tablespoon chopped fresh rosemary
3 pressed cloves garlic
1 fresh red chili, thinly sliced
1 teaspoon black pepper
1/2 teaspoon salt
PREPARATION:
Whisk together all marinade ingredients. Place wing pieces in a large Ziploc bag with the ingredients, seal the bag and turn to coat the chicken well. Marinate in the refrigerator overnight (can be marinated two days ahead).
Preheat oven to 375°. Line a half sheet pan with heavy duty foil and spray lightly or brush with oil.
Remove chicken from the marinade, reserving the marinade in a small saucepan. Lay the chicken pieces skin-side down on the prepared pan and roast 30 minutes. Baste with some of the reserved marinade and turn the pieces. Brush again with the marinade and roast another 30 minutes or longer until deeply bronzed.
When the wings are almost finished bring the reserved marinade to a boil, lower heat to simmer and reduce the marinade until almost a syrup (don’t allow to become a syrup -- will be bitter). Remove from heat and whisk in the tablespoon of butter. Place wings in a large bowl, pour in contents of the saucepan and turn to glaze evenly. Plate and serve.
INGREDIENTS:
3 pounds chicken wings, drumettes and wing joints
1 Tablespoon butter
Marinade:
1/3 cup soy sauce
1 teaspoon Worcestershire sauce
1/4 cup honey
1 Tablespoon sherry
1 Tablespoon Dijon mustard
1 teaspoon dry mustard
1 Tablespoon chopped fresh rosemary
3 pressed cloves garlic
1 fresh red chili, thinly sliced
1 teaspoon black pepper
1/2 teaspoon salt
PREPARATION:
Whisk together all marinade ingredients. Place wing pieces in a large Ziploc bag with the ingredients, seal the bag and turn to coat the chicken well. Marinate in the refrigerator overnight (can be marinated two days ahead).
Preheat oven to 375°. Line a half sheet pan with heavy duty foil and spray lightly or brush with oil.
Remove chicken from the marinade, reserving the marinade in a small saucepan. Lay the chicken pieces skin-side down on the prepared pan and roast 30 minutes. Baste with some of the reserved marinade and turn the pieces. Brush again with the marinade and roast another 30 minutes or longer until deeply bronzed.
When the wings are almost finished bring the reserved marinade to a boil, lower heat to simmer and reduce the marinade until almost a syrup (don’t allow to become a syrup -- will be bitter). Remove from heat and whisk in the tablespoon of butter. Place wings in a large bowl, pour in contents of the saucepan and turn to glaze evenly. Plate and serve.
Buffalo Chicken Wings With Chunky Gorgonzola Cheese Dip
Buffalo Chicken Wings With Chunky Gorgonzola Cheese Dip
Serves: 4-6
Prep: 30 minutes
Cook time: 30 minutes, approx
Ingredients:
For the wings:3 lbs. chicken wing portions, wing and drumettes
1 tablespoon kosher salt
1 stick unsalted butter
1 cup hot sauce, preferably Frank's, Crystal or Louisiana Hot Sauce
Chile peppers for extra spice (optional)
Canola or peanut oil, for deep-frying
For the dip:1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup buttermilk
2/3 cup crumbled Gorgonzola cheese (or bleu cheese)
1 tablespoon red wine vinegar
1/2 teaspoon salt
2 tablespoon minced parsley
Directions:
For at least 30 minutes or up to overnight: Toss chicken wings with the salt. Cover and refrigerate overnight, or let sit at room temperature for 30 minutes. Rinse in cold water and pat very dry.
Combine butter and hot sauce in saucepan over medium low heat. Whisking to combine. Keep warm.
Set up a deep pot for frying, about 2 inches deep. Heat oil to 375-380 degrees F. Fry wings in batches until cooked through and crisp, 5 to 7 minutes. Remove with wire strainer to a bowl, toss with hot sauce as needed.
For the Gorgonzola (or Bleu) Cheese Dip:
Whisk all dip ingredients together in a bowl and serve with wings.
Serves: 4-6
Prep: 30 minutes
Cook time: 30 minutes, approx
Ingredients:
For the wings:3 lbs. chicken wing portions, wing and drumettes
1 tablespoon kosher salt
1 stick unsalted butter
1 cup hot sauce, preferably Frank's, Crystal or Louisiana Hot Sauce
Chile peppers for extra spice (optional)
Canola or peanut oil, for deep-frying
For the dip:1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup buttermilk
2/3 cup crumbled Gorgonzola cheese (or bleu cheese)
1 tablespoon red wine vinegar
1/2 teaspoon salt
2 tablespoon minced parsley
Directions:
For at least 30 minutes or up to overnight: Toss chicken wings with the salt. Cover and refrigerate overnight, or let sit at room temperature for 30 minutes. Rinse in cold water and pat very dry.
Combine butter and hot sauce in saucepan over medium low heat. Whisking to combine. Keep warm.
Set up a deep pot for frying, about 2 inches deep. Heat oil to 375-380 degrees F. Fry wings in batches until cooked through and crisp, 5 to 7 minutes. Remove with wire strainer to a bowl, toss with hot sauce as needed.
For the Gorgonzola (or Bleu) Cheese Dip:
Whisk all dip ingredients together in a bowl and serve with wings.
Buddy's French Onion Soup
Buddy's French Onion Soup
Serves: 6
Prep time: 15 minutes
Cook time: 1 - 1 1/2 hours
Ingredients:
8 large onions, thinly sliced
4 tablespoons butter
1 bay leaf
1/2 cup dry sherry
8 cups chicken stock
2 sprigs fresh thyme
Salt and pepper
12 thin slices baguette
1/2 pound Gruyere, grated
1/4 cup grated Parmesan
Directions:
In a large stockpot over medium heat, melt butter and add onions, bay leaf and 2 teaspoons of salt. Sauté the onions, stirring occasionally, until translucent, about 5 minutes. Reduce heat to medium-low and continue cooking the onions, stirring occasionally for 1- 1 1/2 hours, until the onions have softened completely and are a pale golden brown.
Add the sherry and simmer, uncovered for a few minutes. Add the chicken stock and thyme sprigs. Bring to a boil, reduce heat, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper,
Preheat a broiler. Place the bread slices on a baking sheet and place under the broiler. Toast bread until golden brown.
Fill ovenproof bowls 3/4 of the way with the onion soup, float 2 toasts in each bowl and top with grated Gruyere and a sprinkle of Parmesan. Place the crocks under the broiler until cheese is melted, brown and bubbly.
Serves: 6
Prep time: 15 minutes
Cook time: 1 - 1 1/2 hours
Ingredients:
8 large onions, thinly sliced
4 tablespoons butter
1 bay leaf
1/2 cup dry sherry
8 cups chicken stock
2 sprigs fresh thyme
Salt and pepper
12 thin slices baguette
1/2 pound Gruyere, grated
1/4 cup grated Parmesan
Directions:
In a large stockpot over medium heat, melt butter and add onions, bay leaf and 2 teaspoons of salt. Sauté the onions, stirring occasionally, until translucent, about 5 minutes. Reduce heat to medium-low and continue cooking the onions, stirring occasionally for 1- 1 1/2 hours, until the onions have softened completely and are a pale golden brown.
Add the sherry and simmer, uncovered for a few minutes. Add the chicken stock and thyme sprigs. Bring to a boil, reduce heat, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper,
Preheat a broiler. Place the bread slices on a baking sheet and place under the broiler. Toast bread until golden brown.
Fill ovenproof bowls 3/4 of the way with the onion soup, float 2 toasts in each bowl and top with grated Gruyere and a sprinkle of Parmesan. Place the crocks under the broiler until cheese is melted, brown and bubbly.
Chorizo Quesadillas
Chorizo Quesadillas
SERVES Makes 3 quesadillas, 12 pieces
Prep Time: 5 minutes
Cook Time: 25 minutes
Ingredients:
3/4 pound fresh chorizo, or spicy Italian sausage, casings removed
1 medium yellow onion, thinly sliced
8 ounces sharp cheddar cheese, grated
6x8-inch flour tortillas
1 tablespoon vegetable oil
2 tablespoons fresh cilantro, chopped
Sour cream, for serving
Directions:
Preheat oven to 400 degrees F.
Line a baking sheet with foil and spread oil onto it with a brush.
Heat a large skillet over medium high heat and add 2 tablespoons vegetable oil. Add onions and sauté for 2 to 3 minutes. Add chorizo and stir to break up into crumbles. Cook for an additional 6 to 8 minutes until chorizo is cooked through and the onions are soft. Remove from heat and let cool slightly.
Place 3 tortillas on prepared baking sheet. Divide 1/3 of the chorizo-onion mixture between each tortilla and top with some grated cheese. Top each with another tortilla and brush with remaining vegetable oil.
Place quesadillas in oven and bake for 10 minutes. Raise heat to 450 degrees and bake an additional 5 minutes until slightly blistered and browned. Watch closely to avoid burning.
Remove from oven and slice each quesadilla into 4 pieces. Top each with a dollop of sour cream and some chopped cilantro.
SERVES Makes 3 quesadillas, 12 pieces
Prep Time: 5 minutes
Cook Time: 25 minutes
Ingredients:
3/4 pound fresh chorizo, or spicy Italian sausage, casings removed
1 medium yellow onion, thinly sliced
8 ounces sharp cheddar cheese, grated
6x8-inch flour tortillas
1 tablespoon vegetable oil
2 tablespoons fresh cilantro, chopped
Sour cream, for serving
Directions:
Preheat oven to 400 degrees F.
Line a baking sheet with foil and spread oil onto it with a brush.
Heat a large skillet over medium high heat and add 2 tablespoons vegetable oil. Add onions and sauté for 2 to 3 minutes. Add chorizo and stir to break up into crumbles. Cook for an additional 6 to 8 minutes until chorizo is cooked through and the onions are soft. Remove from heat and let cool slightly.
Place 3 tortillas on prepared baking sheet. Divide 1/3 of the chorizo-onion mixture between each tortilla and top with some grated cheese. Top each with another tortilla and brush with remaining vegetable oil.
Place quesadillas in oven and bake for 10 minutes. Raise heat to 450 degrees and bake an additional 5 minutes until slightly blistered and browned. Watch closely to avoid burning.
Remove from oven and slice each quesadilla into 4 pieces. Top each with a dollop of sour cream and some chopped cilantro.
Espresso Bean Ice Cream Soda
Espresso Bean Ice Cream Soda
SERVES 2
Prep Time: 10 minutes
Ingredients:
2 teaspoons instant espresso powder, divided
1 ½ teaspoons packed dark-brown sugar
Boiling water
1 16-ounce bottle chilled seltzer water
1 ½ cups premium ice cream
2 cups heavy cream
2 tablespoons sugar
2 tablespoons finely chopped chocolate covered espresso beans
Directions:
In a small pitcher, combine 1 teaspoon espresso powder and brown sugar. Add 2 tablespoons boiling water and stir until sugar has dissolved, then add seltzer water.
In a separate bowl, beat cream, sugar, and remaining espresso powder until mixture becomes fluffy and set aside.
Divide seltzer mixture between 2 glasses. Using a small ice cream scoop, divide ice cream between glasses. Press down to submerge.
Top with a dollop of whipped cream. Sprinkle with espresso beans; serve immediately.
SERVES 2
Prep Time: 10 minutes
Ingredients:
2 teaspoons instant espresso powder, divided
1 ½ teaspoons packed dark-brown sugar
Boiling water
1 16-ounce bottle chilled seltzer water
1 ½ cups premium ice cream
2 cups heavy cream
2 tablespoons sugar
2 tablespoons finely chopped chocolate covered espresso beans
Directions:
In a small pitcher, combine 1 teaspoon espresso powder and brown sugar. Add 2 tablespoons boiling water and stir until sugar has dissolved, then add seltzer water.
In a separate bowl, beat cream, sugar, and remaining espresso powder until mixture becomes fluffy and set aside.
Divide seltzer mixture between 2 glasses. Using a small ice cream scoop, divide ice cream between glasses. Press down to submerge.
Top with a dollop of whipped cream. Sprinkle with espresso beans; serve immediately.
Fried Calamari
Fried Calamari
Ingredients:
Calamari:
1 pound calamari, cleaned, bodies cut into rings, tentacle clusters left whole
1 cup buttermilk
1 teaspoon hot red pepper sauce, i.e. Crystal
1‑1/2 teaspoon fine sea salt (divided)
1‑1/3 cups Wondra flour
2/3 cup semolina flour
4 Tablespoons cornstarch, sifted
Oil for deep frying -- peanut, canola, rice bran
Salt for finishing
Lemon Wedges
Dipping Sauce:
1 cup Hellman's mayonnaise
2 Tablespoons chopped pepper hoagie spread
2 minced scallions
1 Tablespoon fresh lemon juice
2 Tablespoons minced Italian parsley
Pinch salt
Directions:
Dipping Sauce:
Whisk all ingredients together to combine well.
Calamari:
Whisk together the buttermilk, pepper sauce and the 1/2 teaspoon salt in a medium bowl. Add the calamari pieces and turn to coat. Cover and refrigerate 1-2 hours.
Whisk together the Wondra flour, semolina and cornstarch in medium bowl.
In a large heavy-bottomed pot or deep fryer, pour in 3" of oil. Heat over high until 375°F (use deep-frying/candy thermometer). Remove a handful of calamari from the buttermilk and drop into the flour mixture and toss to coat evenly. Place dredged pieces in a fine-meshed strainer and shake excess flour back into the bowl.
Gently place the calamari in the hot oil and fry until pale golden brown -- about one minute. Remove with slotted spoon or Chinese handled strainer. Place on paper towel-lined plate, sprinkle with salt and serve with lemon wedges and dipping sauce.
Ingredients:
Calamari:
1 pound calamari, cleaned, bodies cut into rings, tentacle clusters left whole
1 cup buttermilk
1 teaspoon hot red pepper sauce, i.e. Crystal
1‑1/2 teaspoon fine sea salt (divided)
1‑1/3 cups Wondra flour
2/3 cup semolina flour
4 Tablespoons cornstarch, sifted
Oil for deep frying -- peanut, canola, rice bran
Salt for finishing
Lemon Wedges
Dipping Sauce:
1 cup Hellman's mayonnaise
2 Tablespoons chopped pepper hoagie spread
2 minced scallions
1 Tablespoon fresh lemon juice
2 Tablespoons minced Italian parsley
Pinch salt
Directions:
Dipping Sauce:
Whisk all ingredients together to combine well.
Calamari:
Whisk together the buttermilk, pepper sauce and the 1/2 teaspoon salt in a medium bowl. Add the calamari pieces and turn to coat. Cover and refrigerate 1-2 hours.
Whisk together the Wondra flour, semolina and cornstarch in medium bowl.
In a large heavy-bottomed pot or deep fryer, pour in 3" of oil. Heat over high until 375°F (use deep-frying/candy thermometer). Remove a handful of calamari from the buttermilk and drop into the flour mixture and toss to coat evenly. Place dredged pieces in a fine-meshed strainer and shake excess flour back into the bowl.
Gently place the calamari in the hot oil and fry until pale golden brown -- about one minute. Remove with slotted spoon or Chinese handled strainer. Place on paper towel-lined plate, sprinkle with salt and serve with lemon wedges and dipping sauce.
2012年9月2日 星期日
三階段肉燥，究極版
三階段肉燥，究極版
材料:
五花肉
紅蔥頭
蒜頭
冰糖
醬油
醬油膏
做法:
不惜成本用西螺丸莊的”螺寶”蔭油清，以及瑞春的“蘭級正蔭油”。這兩款醬油跟醬油膏我都品嚐過，濃鮮味美。
蔥頭要泡水才好剝皮
先切紅蔥頭，大約要切兩碗公。將五花肉先依照肥瘦的程度，切下肥肉跟皮的部分
多的肥肉，既不跟皮緊密連接，組織也比較鬆散，就先切下來成小片，
然後，乾鍋小火將這些多餘的肥肉炸出豬油。
在炸豬油的過程中，將帶皮的肥肉分開
肥瘦夾雜的部分也分一碗，不同容器盛裝。
豬油炸好以後，一邊喝酒，一邊將豬油渣撈起來(可以留下來炒菜或丟棄)，倒入紅蔥頭，小火慢炸黃。
炸好後，把蔥酥撈起來，留下油，加入肥瘦夾雜的部分，炒到變色以後，撈起來。
最後加入純肥肉跟皮
炒到開始出油，就加入螺寶跟水，清酒或米酒，蘭級蔭油(醬油三分之一)，(總共加入的液體量跟肉量也是一比一) 糖，五香粉一小撮，甘草三片，蒜瓣約八個，還有一包油蔥酥，移到慢燉鍋中過夜。
次晨醒來以後皮已經入口即化
把慢燉鍋轉高熱，放入肥瘦肉，再燉兩個小時。用鹽跟糖調整鹹度就可以了。這樣的肉燥，有豬油跟蔥頭，香料的香味，也有瘦肉的口感，而不會乾硬。不要在密閉空間烹煮，不然家裡面會都是食物的味道，我放在陽台上燉煮。教友人一步步製作繁複的肉燥，然後分裝冷凍。我跟他說，想吃的時候解凍一包。
也許吃這些肉燥的時候會感到溫暖的滋味，記得有人曾經那樣費盡心力，只為了實現承諾，做他喜歡的東西。
特選素材哪裡買
五花肉，醬油，冰糖，蒜頭: 大華超市 San Gabriel Ranch 99
五香粉: 大華隔壁中藥行
燉鍋/All clad 炒鍋: Metrokitchen
材料:
五花肉
紅蔥頭
蒜頭
冰糖
醬油
醬油膏
做法:
不惜成本用西螺丸莊的”螺寶”蔭油清，以及瑞春的“蘭級正蔭油”。這兩款醬油跟醬油膏我都品嚐過，濃鮮味美。
蔥頭要泡水才好剝皮
先切紅蔥頭，大約要切兩碗公。將五花肉先依照肥瘦的程度，切下肥肉跟皮的部分
多的肥肉，既不跟皮緊密連接，組織也比較鬆散，就先切下來成小片，
然後，乾鍋小火將這些多餘的肥肉炸出豬油。
在炸豬油的過程中，將帶皮的肥肉分開
肥瘦夾雜的部分也分一碗，不同容器盛裝。
豬油炸好以後，一邊喝酒，一邊將豬油渣撈起來(可以留下來炒菜或丟棄)，倒入紅蔥頭，小火慢炸黃。
炸好後，把蔥酥撈起來，留下油，加入肥瘦夾雜的部分，炒到變色以後，撈起來。
最後加入純肥肉跟皮
炒到開始出油，就加入螺寶跟水，清酒或米酒，蘭級蔭油(醬油三分之一)，(總共加入的液體量跟肉量也是一比一) 糖，五香粉一小撮，甘草三片，蒜瓣約八個，還有一包油蔥酥，移到慢燉鍋中過夜。
次晨醒來以後皮已經入口即化
把慢燉鍋轉高熱，放入肥瘦肉，再燉兩個小時。用鹽跟糖調整鹹度就可以了。這樣的肉燥，有豬油跟蔥頭，香料的香味，也有瘦肉的口感，而不會乾硬。不要在密閉空間烹煮，不然家裡面會都是食物的味道，我放在陽台上燉煮。教友人一步步製作繁複的肉燥，然後分裝冷凍。我跟他說，想吃的時候解凍一包。
也許吃這些肉燥的時候會感到溫暖的滋味，記得有人曾經那樣費盡心力，只為了實現承諾，做他喜歡的東西。
特選素材哪裡買
五花肉，醬油，冰糖，蒜頭: 大華超市 San Gabriel Ranch 99
五香粉: 大華隔壁中藥行
燉鍋/All clad 炒鍋: Metrokitchen
風雞
風雞
材料:
帶骨雞腿
花椒粒 (花椒粒份量約是雞腿重量的0.2%) (視各人喜好)
鹽 (鹽的份量約是雞腿重量的2%)
步驟:
1.雞腿用水先洗乾淨,然後擦乾
2.花椒粒+鹽放在炒鍋中炒香放涼
3..將炒好的花椒鹽均勻的塗抹在雞腿上
4.用手仔細將花椒鹽搓揉進雞腿的每一個地方
5.放在乾淨的容器中密封放冰箱冷藏3天徹底入味
6.醃好的雞腿用棉繩綁好,在有陽光的時候拿出來曬太陽
(最好是有紗窗的陽台,避免昆蟲搔擾)
7.沒有太陽也要每天拿到陽台吹吹風風乾
8.傍晚的時候收起放冰箱冷藏
9.重覆曬乾及風乾的步驟直到雞腿表面乾燥泛著油光呈現金黃色即可
(連續有陽光約3天左右即可曬好)
10.吃之前將雞腿洗淨,上面的花椒粒去除
11.在雞腿上淋上一些米酒及灑上一大匙冰糖(比較不會死鹹,蒸出來味道更好)
12.放電鍋中,外鍋1杯水蒸至跳起即可(約蒸15分鐘)
13.吃時切塊或是將肉剝下撕成絲,骨頭可以熬湯別有滋味
材料:
帶骨雞腿
花椒粒 (花椒粒份量約是雞腿重量的0.2%) (視各人喜好)
鹽 (鹽的份量約是雞腿重量的2%)
步驟:
1.雞腿用水先洗乾淨,然後擦乾
2.花椒粒+鹽放在炒鍋中炒香放涼
3..將炒好的花椒鹽均勻的塗抹在雞腿上
4.用手仔細將花椒鹽搓揉進雞腿的每一個地方
5.放在乾淨的容器中密封放冰箱冷藏3天徹底入味
6.醃好的雞腿用棉繩綁好,在有陽光的時候拿出來曬太陽
(最好是有紗窗的陽台,避免昆蟲搔擾)
7.沒有太陽也要每天拿到陽台吹吹風風乾
8.傍晚的時候收起放冰箱冷藏
9.重覆曬乾及風乾的步驟直到雞腿表面乾燥泛著油光呈現金黃色即可
(連續有陽光約3天左右即可曬好)
10.吃之前將雞腿洗淨,上面的花椒粒去除
11.在雞腿上淋上一些米酒及灑上一大匙冰糖(比較不會死鹹,蒸出來味道更好)
12.放電鍋中,外鍋1杯水蒸至跳起即可(約蒸15分鐘)
13.吃時切塊或是將肉剝下撕成絲,骨頭可以熬湯別有滋味
香蔥肉燥
香蔥肉燥
材料:
肥豬肉150g(肥瘦比約7:3),紅蔥頭100g,
液體植物油200g,
調味料:
五香粉1/4茶匙,鹽3/4茶匙,糖1大匙,米酒2大匙,
醬油2大匙,
做法:
1.肥豬肉用刀剁細
2.紅蔥頭剝去外皮切末
3.炒鍋中倒入液體植物油,油溫熱將絞肉放入
4.將絞肉炒散,小火炸3-4分鐘將豬油榨出
5.紅蔥頭加入,小火翻炒3-4分鐘炸香
6.依序將調味料加入混合均勻
7.蓋上蓋子,微小火燉煮20分鐘即可
8.'放涼裝入乾淨玻璃瓶中,冰箱冷藏約可以保存3個月
9.此香蔥醬可以搭配拌麵拌飯拌青菜一塊食用
補充:
1.肉選擇肥一點,成品較香
2.五香粉為花椒、肉桂、八角、丁香、小茴香籽、
甘草、胡椒、陳皮等辛香材料組成.
材料:
肥豬肉150g(肥瘦比約7:3),紅蔥頭100g,
液體植物油200g,
調味料:
五香粉1/4茶匙,鹽3/4茶匙,糖1大匙,米酒2大匙,
醬油2大匙,
做法:
1.肥豬肉用刀剁細
2.紅蔥頭剝去外皮切末
3.炒鍋中倒入液體植物油,油溫熱將絞肉放入
4.將絞肉炒散,小火炸3-4分鐘將豬油榨出
5.紅蔥頭加入,小火翻炒3-4分鐘炸香
6.依序將調味料加入混合均勻
7.蓋上蓋子,微小火燉煮20分鐘即可
8.'放涼裝入乾淨玻璃瓶中,冰箱冷藏約可以保存3個月
9.此香蔥醬可以搭配拌麵拌飯拌青菜一塊食用
補充:
1.肉選擇肥一點,成品較香
2.五香粉為花椒、肉桂、八角、丁香、小茴香籽、
甘草、胡椒、陳皮等辛香材料組成.
日式叉燒肉
日式叉燒肉
材料:
柳梅豬肉
棉繩
葱段
蒜
薑
鹽
八角
日式醬油
味霖
清酒
清水
做法:
1. 先將柳梅豬肉片開約0.5-0.8cm厚.
2. 將份鹽加入,用手均勻將鹽搓揉進入肉塊中.
3. 放置冰箱冷藏一夜.
4. 隔天將肉從冰箱取出,用棉繩將2-3條肉條緊密捆扎成為肉捲, 記住捲緊一點, 扎緊一點.
5. 平底鍋中放少許油,將肉捲放入煎到表面變色即可
6. 將2片薑, 2-3粒蒜及3支青蔥加入爆香.
7. 然後下醬油100cc, 清酒50cc, 味霖50cc,冰糖1大匙, 每一種調味料都要煮滾之後再下. 其間要番動豬肉讓每一面都沾上醬汁.
8. 之後加入400cc清水及八角3粒, 蓋過一半以上都可以.
9. 小火煮製35分鐘至肉軟爛.
10. 再在醬汁中浸泡一夜同時可加入糖心蛋一同浸泡.
11. 拆除叉燒上的棉繩,用保鮮膜捆緊,儘量捆平均,放入冰箱冷藏,大約一兩個小時,形狀就會固定.
12. 取出切片.
材料:
柳梅豬肉
棉繩
葱段
蒜
薑
鹽
八角
日式醬油
味霖
清酒
清水
做法:
1. 先將柳梅豬肉片開約0.5-0.8cm厚.
2. 將份鹽加入,用手均勻將鹽搓揉進入肉塊中.
3. 放置冰箱冷藏一夜.
4. 隔天將肉從冰箱取出,用棉繩將2-3條肉條緊密捆扎成為肉捲, 記住捲緊一點, 扎緊一點.
5. 平底鍋中放少許油,將肉捲放入煎到表面變色即可
6. 將2片薑, 2-3粒蒜及3支青蔥加入爆香.
7. 然後下醬油100cc, 清酒50cc, 味霖50cc,冰糖1大匙, 每一種調味料都要煮滾之後再下. 其間要番動豬肉讓每一面都沾上醬汁.
8. 之後加入400cc清水及八角3粒, 蓋過一半以上都可以.
9. 小火煮製35分鐘至肉軟爛.
10. 再在醬汁中浸泡一夜同時可加入糖心蛋一同浸泡.
11. 拆除叉燒上的棉繩,用保鮮膜捆緊,儘量捆平均,放入冰箱冷藏,大約一兩個小時,形狀就會固定.
12. 取出切片.
2012年9月1日 星期六
New England Clam Chowder
New England Clam Chowder
Ingredients
2 tablespoons unsalted butter
1 medium onion, finely diced
2 celery stalks (reserve tender leaves) trimmed, quartered lengthwise, then sliced into 1/4-inch pieces
3 tablespoons all-purpose flour
2 cups chicken or vegetable stock
2 (10-ounce) cans chopped clams in juice
1 cup heavy cream
2 bay leaves
1 pound Idaho potatoes, cut into 1/2- inch cubes
Salt and freshly ground black pepper
Pan Toasted Croutons:
2 to 3 tablespoons unsalted butter
1/2 baguette, cut into 1-inch cubes
3 tablespoons freshly chopped flat-leaf parsley
Salt and freshly ground black pepper
Directions
Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.
For the Pan Toasted Croutons:
Melt the butter in a large skillet and toss the bread cubes in the butter until browned and toasted, about 2 to 3 minutes. Add parsley and season with salt and pepper.
Ingredients
2 tablespoons unsalted butter
1 medium onion, finely diced
2 celery stalks (reserve tender leaves) trimmed, quartered lengthwise, then sliced into 1/4-inch pieces
3 tablespoons all-purpose flour
2 cups chicken or vegetable stock
2 (10-ounce) cans chopped clams in juice
1 cup heavy cream
2 bay leaves
1 pound Idaho potatoes, cut into 1/2- inch cubes
Salt and freshly ground black pepper
Pan Toasted Croutons:
2 to 3 tablespoons unsalted butter
1/2 baguette, cut into 1-inch cubes
3 tablespoons freshly chopped flat-leaf parsley
Salt and freshly ground black pepper
Directions
Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.
For the Pan Toasted Croutons:
Melt the butter in a large skillet and toss the bread cubes in the butter until browned and toasted, about 2 to 3 minutes. Add parsley and season with salt and pepper.
Bolognese Penne with Parmesan Cheese
Bolognese Penne with Parmesan Cheese
Ingredients:
Minced beef
1/2 can if sweet tomato paste
2 cloves of garlic (chopped)
2 shallots (chopped)
1 chili pepper (chopped)
Black pepper
Salt
Basil leaves (chopped)
Olive oil
Parmesan cheese
Tabasco sauce
Directions:
1. Mixed minced beef with chopped garlic, shallots, chili pepper, black pepper, salt, tabasco and a little olive oil. Marinate for about 15 minutes.
2. Heat olive oil on pan and add minced beef. Stir well and break up lumps until cooked.
3. Add 1/2 can of tomato paste, Tabasco, salt, black pepper and chopped basil leaves. Simmer the sauce until desire thickness.
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