Showing posts with label Recipy. Show all posts
Showing posts with label Recipy. Show all posts

Sunday, August 14, 2011

Bolognese Sauce

Bolognese Sauce
1 lb ground beef
1 Tbsp olive oil
2 cloves garlic, minced
2 large shallots or 1 onion,chopped fine
2 Tbsp dried leaf basil
1 Tbsp dried leaf oregano
1/2 tsp dried marjoram powder
1/8 tsp thyme powder
2 Tbsp dried Italian parsley
1 8-oz can tomato sauce
2 6-oz cans tomato paste
3 Tbsp water
Brown and separate the beef in a heavy nonstick skillet. Drain all grease with a sieve and transfer the cooked beef to a heavy saucepan. Wipe the skillet with paper towels and sweat the garlic and shallots in the olive oil until transparent. Add to the saucepan with all the other ingredients except the water. Use the water to rinse out the cans, then add to the sauce. Bring to a boil, reduce heat, cover, and simmer at least 90 minutes. The sauce should stand up by itself. Serve with capellini cooked al dente (about 7 minutes) and freshly grated Parmeggiano Reggiano.

Marinara Sauce


Marinara Sauce

4 tablespoons garlic
1 tablespoon olive oil
56 oz. canned tomatoes, preferably whole
1/4 cup firmly packed basil leaves

Saute garlic in olive oil until soft. Strain tomatoes through a sieve to remove liquid, reserve liquid. Add tomatoes and basil to garlic, cook for 10 minutes. If too thick, add a bit of tomato liquid.

Minestrone Soup


Minestrone Soup

2 carrots (1 minced, 1 sliced)
2 celery stalks, sliced
1/4 head cauliflower, broken
1/4 bunch escarole
1/4 bunch spinach
1/4 bunch endive
3/4 onion (< minced, 1/2 slivered)
1/4 head cabbage
1 cup peas
2 zucchini, sliced and quartered
1 can peeled tomatoes
3 potatoes (2 chopped, 1 thinly sliced)
1/2 cup canned chick peas
1/2 cup canned kidney beans
1/4 teaspoon sage
2 Tablespoons olive oil
salt pork, minced
ditalini
salt 2 quarts. water

Fry minced carrot, minced onion, and salt pork in olive oil until onions are clear. Add sage and canned tomatoes. Let cook for a few minutes and then add water. Salt to taste. Add 2 potatoes, sliced carrot and celery, and cauliflower. Let simmer for 10 minutes. Add thinly sliced potato. Add spinach, escarole, onion, endive, peas, zucchini, and cabbage. Let cook for 15 minutes. Add beans and ditalini. Cook for another 10 minutes.

Tuesday, June 28, 2011

Pennetini in White Sauce


Pennetini in White Sauce


1 pound pennetini (little unribbed penne)
6 ounces brandy
6 ounces heavy cream
6 ounces porcini (or 1 ounce porcini + 5 ounces. shitake)
3 1/2 cups hot chicken stock
4 Tablespoons olive oil
1/4 cup chopped fresh Italian flatleaf parsley
1/2 cup freshly grated Parmesan
1/2 cup reserved porcini juice
cracked black pepper to taste

Saute pennetini in 3 ounces of olive oil for 7-8 minutes in broad pan until browned (o.k. if unevenly browned, but not burned). Meanwhile, soak porcini (but not shitake, if used) in enough water to cover (but at least 1/2 cup) for at least 3 minutes. Remove porcini, squeezing mushroom juice into soaking water. Reserve juice and chop mushrooms. After pennetini is sauteed, add brandy to pennetini pan and saute further until brandy has evaporated. Set aside. Begin to saute mushrooms in remaining olive oil in another pan with parsley. Add cracked black pepper. Return pennetini to heat and add hot chicken stock. Reduce while mushrooms cook. When mushrooms are lightly browned, add 1/2 cup reserved porcini juice and reduce. Pennetini should end up somewhat crisp from the sauteing, but some chicken broth should remain. As last step, add cream and then cheese to mushroom mixture. Heat and stir to evenness. Blend the pennetini mixture with the mushroom mixture and serve, with fresh parsley garnee.

Sausage and Polenta Casserole


Sausage and Polenta Casserole


1 tablespoon Fruity olive oil
1 onion; chopped
2 garlic cloves; minced
1 sweet red pepper; seeded and chopped
1/2 lb Mild Italian sausage; casing removed
1/2 lb Fresh mushrooms, sliced
2 1/2 Cups chicken broth
3/4 c Yellow cornmeal or polenta mix
1 tb Chopped fresh sage
1 tb Chopped Italian parsley
1/4 ts Ground cayenne pepper
1 c Ricotta cheese
1/2 c Shredded gruyere cheese
Salt
Freshly ground black pepper
4 tb Butter or margarine; melted
4 tb Grated parmesan cheese

Fresh Tomato Sauce


Heat olive oil in a medium skillet; saute onion, garlic, and sweet pepper until hot through. Add crumbled sausage and continue cooking just until meat changes color. Stir in mushrooms and cook until hot through. Drain excess fat and set mixture aside. Place milk or other liquid in a large,
heavy saucepan over moderately high heat; slowly add cornmeal, stirring briskly with a wire whisk to prevent lumping. Bring to a boil and cook 10 minutes, or until mixture is very thick and smooth; stir constantly to prevent scorching. Remove pan from heat and stir in herbs, cayenne pepper,
and ricotta and gruyere cheeses. Add sausage and sweet pepper mixture, combine well, then season to taste with salt and pepper. Pour mixture into two 9-inch pie plates lined with plastic wrap. Cool on a wire rack, then cover and refrigerate at least an hour, or as long as three days. When ready to serve dish, preheat oven to 375 degrees F. Cut polenta in wedges
and place on an oiled shallow baking pan large enough to hold polenta in one layer without crowding. Drizzle with melted butter and sprinkle with parmesan cheese. Bake 15 to 20 minutes, or until polenta is lightly browned and very hot when tested with a small knife in center of wedge. Serve with Fresh Tomato Sauce, and garnish with chopped fresh parsley and
sprigs of herbs.

Bolognese Sauce

Bolognese Sauce
1 lb ground beef
1 Tbsp olive oil
2 cloves garlic, minced
2 large shallots or 1 onion,chopped fine
2 Tbsp dried leaf basil
1 Tbsp dried leaf oregano
1/2 tsp dried marjoram powder
1/8 tsp thyme powder
2 Tbsp dried Italian parsley
1 8-oz can tomato sauce
2 6-oz cans tomato paste
3 Tbsp water

Brown and separate the beef in a heavy nonstick skillet. Drain all grease with a sieve and transfer the cooked beef to a heavy saucepan. Wipe the skillet with paper towels and sweat the garlic and shallots in the olive oil until transparent. Add to the saucepan with all the other ingredients except the water. Use the water to rinse out the cans, then add to the sauce. Bring to a boil, reduce heat, cover, and simmer at least 90 minutes. The sauce should stand up by itself. Serve with capellini cooked al dente (about 7 minutes) and freshly grated Parmeggiano Reggiano.

Marinara Sauce


Marinara Sauce


4 tablespoons garlic
1 tablespoon olive oil
56 oz. canned tomatoes, preferably whole
1/4 cup firmly packed basil leaves



Saute garlic in olive oil until soft. Strain tomatoes through a sieve to remove liquid, reserve liquid. Add tomatoes and basil to garlic, cook for 10 minutes. If too thick, add a bit of tomato liquid.

Penne Alla Napolitana


Penne Alla Napolitana


12 oz. penne or other small tubular pasta 
4 Tbsp. virgin olive oil, divided 
2 Tbsp. minced garlic 
1 cup pitted ripe olives, sliced 
1/4 cup packed fresh basil leaves, chopped 
1 tsp. bottled red pepper flakes 
2 cups Tomato sauce 1/2 cup cubed mozzarella cheese 
1/2 cup grated Parmesan cheese


Drop penne into kettle of boiling water, return to boil and boil gently for 8 - 10 minutes or until al dente. Drain, toss with 1 Tbsp. olive oil, return to pan and keep warm.
Sauté garlic slowly in 3 Tbsp. olive oil in skillet until softened but not browned. Add olives, basil, red pepper and tomato sauce. Heat. Stir in cheeses and heat, stirring, until chunks begin to melt. Pour over pasta. Pass additional grated Parmesan cheese to sprinkle over if desired.

Monday, May 23, 2011

Chicken Cacciatore


Chicken Cacciatore


broiler chicken(cut up)
1/2 cup olive oil
1 onion (sliced)
3 1/2 cups canned tomatoes
1 clove garlic
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup white wine
oregano (optional)
basil (optional)

Brown chicken in oil. Add onion and cook until tender but not brown. Add everything else except wine. Cover and simmer for 20-25 minutes. Add wine and cook for 5 more minutes. Remove garlic before serving.

Penne Alla Napolitana


Penne Alla Napolitana


12 oz. penne or other small tubular pasta 
4 Tbsp. virgin olive oil, divided 
2 Tbsp. minced garlic 
1 cup pitted ripe olives, sliced 
1/4 cup packed fresh basil leaves, chopped 
1 tsp. bottled red pepper flakes 
2 cups Tomato sauce 1/2 cup cubed mozzarella cheese 
1/2 cup grated Parmesan cheese


Drop penne into kettle of boiling water, return to boil and boil gently for 8 - 10 minutes or until al dente. Drain, toss with 1 Tbsp. olive oil, return to pan and keep warm.
Sauté garlic slowly in 3 Tbsp. olive oil in skillet until softened but not browned. Add olives, basil, red pepper and tomato sauce. Heat. Stir in cheeses and heat, stirring, until chunks begin to melt. Pour over pasta. Pass additional grated Parmesan cheese to sprinkle over if desired.

Pennetini in White Sauce


Pennetini in White Sauce


1 pound pennetini (little unribbed penne)
6 ounces brandy
6 ounces heavy cream
6 ounces porcini (or 1 ounce porcini + 5 ounces. shitake)
3 1/2 cups hot chicken stock
4 Tablespoons olive oil
1/4 cup chopped fresh Italian flatleaf parsley
1/2 cup freshly grated Parmesan
1/2 cup reserved porcini juice
cracked black pepper to taste

Saute pennetini in 3 ounces of olive oil for 7-8 minutes in broad pan until browned (o.k. if unevenly browned, but not burned). Meanwhile, soak porcini (but not shitake, if used) in enough water to cover (but at least 1/2 cup) for at least 3 minutes. Remove porcini, squeezing mushroom juice into soaking water. Reserve juice and chop mushrooms. After pennetini is sauteed, add brandy to pennetini pan and saute further until brandy has evaporated. Set aside. Begin to saute mushrooms in remaining olive oil in another pan with parsley. Add cracked black pepper. Return pennetini to heat and add hot chicken stock. Reduce while mushrooms cook. When mushrooms are lightly browned, add 1/2 cup reserved porcini juice and reduce. Pennetini should end up somewhat crisp from the sauteing, but some chicken broth should remain. As last step, add cream and then cheese to mushroom mixture. Heat and stir to evenness. Blend the pennetini mixture with the mushroom mixture and serve, with fresh parsley garnee.

Wednesday, May 18, 2011

Italian Brisket


Italian Brisket


3-4 pounds brisket
garlic, crushed
onion, coarsely chopped
celery, coarsely chopped
parsley, coarsely chopped
carrots, coarsely chopped
scallions
salt
pepper
thyme
oregano
rosemary
6 Tablespoons olive oil
2 Tablespoons wine vinegar

Preheat oven to 375 degrees. Dress brisket with 2 Tablespoon olive oil, salt, pepper, thyme, and crushed garlic. Blanch scallions for about 10 seconds. Place onion, celery, parsley, carrots, and scallions in baking dish with briskets and cook for 2 1/2 hours. Combine more crushed garlic, salt, pepper, oregano, rosemary, olive oil, and wine vinegar. Refrigerate. Later warm to room temperature and serve as dressing.

Monday, May 16, 2011

Potato Irish Soup


Potato Irish Soup


4 tbsp butter
2 medium yellow onions, peeled and sliced
2 lbs potatoes, peeled and sliced
3 cups milk
5 1/2 cups chicken stock
1/4 cup chopped fresh chives
1/2 tsp celery seeds
1/4 tsp dried thyme
1 cup light cream
salt & freshly ground pepper to taste


Roux:
2 tbsp butter
2 tbsp all-purpose flour


Garnishes:

1/2 cup chopped fresh chives
6 slices lean bacon, crisply fried and chopped



Heat a 6- to 8-quart stockpot, add the butter and onion, and cook gently. Do not let the onion brown. Add the peeled and sliced potatoes, milk, and stock. Add the herbs. Cover and cook gently for about an hour. Prepare a rous: melt the butter in a small saucepan and whisk in the flour. Let the mixture bubble for 2 minutes on med-low heat, stirring constantly. Thicken the soup with the roux, whisking carefully to avoid lumps. Cook for 5 to 10
minutes and then puree the soup. Add the cream and gently reheat, but do not boil. Season with the salt and pepper. Serve with garnishes.

Irish Beef Stew With Guinness Stout


Irish Beef Stew With Guinness Stout


2 tbsp olive oil
3 bay leaves
2 lbs beef stew meat, cut into 1 1/2 inch to 2 inch cubes (with some fat)
1 large yellow onion, peeled and cut into 1/4 inch slices
2 cloves garlic, peeled and chopped
1 tsp dried thyme, whole
1 tsp dried rosemary
2-3 tbsp all-purpose flour
3/4 cup beef stock
1/2 cup Guinness stout
1 tbsp chopped parsley
1/2 lb carrots, sliced
salt & freshly ground black pepper to taste


Heat a 6-quart stove-top casserole and add the oil and the bay leaves. Cook the bay leaves for a moment and then add the meat. Brown the meat on both sides on high heat. Add the sliced onion and cook for a few minutes until it is clear. Reduce the heat to low and add the garlic, thyme, rosemary and flour, and stir well until smooth.

Add the beef stock and stout; simmer, stirring, until the stew thickens a bit. Add the remaining ingredients and cover. Place the pot in a 275 F oven (yes, the book says 275 F) for about 2 hours, stirring a couple of times. Check for salt and pepper before serving.

Sunday, May 8, 2011

Dublin Coddle


Dublin Coddle


1 pound sliced bacon
2 pounds pure pork sausage links, bacon fat or vegetable oil
2 large onions, sliced
2 cloves of garlic
4 large potatoes, thickly sliced
2 carrots, thickly sliced
1 large bunch of fresh herbs, tied with string black pepper


hard cider (apple wine) or apple cider
fresh parsley, chopped for garnish


Lightly fry bacon until crisp. Place in large cooking pot. Brown sausage in some bacon grease or vegetable oil. Remove and add to pot. Soften sliced onions and whole garlic cloves in fat, then add to pot with potatoes and carrots. Bury the bunch of herbs in the middle of the mixture. Sprinkle with pepper. Cover with cider. Cook 1 1/2 hours over moderate heat; do not boil. Garnish with chopped parsley.

Corned Beef and Cabbage


Corned Beef and Cabbage


2 cups of water
1/4 cup honey
2 tablespoons Dijon-style mustard, divided
1 medium head cabbage, cut into 8 wedges ( approx. 2 pounds)
3 tablespoons butter or margarine, softened
1 1/2 teaspoons chopped fresh dill, OR
1/2 teaspoon fried dill weed
2 1/2 to 3 1/2 pound corned beef brisket


Place brisket and water in Dutch oven; cover tightly and cook 1 hour at 350 degrees (F). ( It is very important to simmer the meat slowly because boiling will cause meat to become tough.) Turn brisket over and continue cooking, covered, 1 1/2 to 2 hours, or until meat is tender. Remove brisket from cooking liquid and place, flat-side up, on rack in broiler pan so surface of meat is 3 to 4 inches from heat.

Combine honey with 1 tablespoon mustard; brush half of mixture over top of brisket and broil 3 minutes. Brush with remaining mixture and continue broiling 2 minutes, or until brisket is glazed. Meanwhile, steam cabbage 15 to 20 minutes, or until tender. Combine remaining mustard with butter and dill; spread over hot cabbage wedges. Carve brisket diagonally across the grain into thin slices and serve with cabbage.

Irish Scones


Irish Scones


1 cup white flour
1/2 teaspoon baking powder
1/4 pound butter, softened
2 ounces sugar
1 egg, slightly beaten
2 ounces milk


Sultanas (white raisins) optional
Walnut halves (optional)


Mix flour and baking powder. Add butter, blending until mixture is butter-colored. Add sugar and continue to mix well. Add half the beaten egg and all the milk. Add raisins or some nuts, if desired, mixing well to make a sticky dough. Turn dough onto floured board and knead at least 5 minutes or longer. Cut dough into rounds and place on greased baking sheet or hot frying pan. Brush tops of scones with remainder of beaten egg. Place walnut halves on top, if desired. Bake at 350 to 375 degrees for 15 to 20 minutes, or until brown. If preparing over an open fire, heat frying pan till very hot. Place scones in pan and cook 7 to 8 minutes. Turn and cook 7 to 8 minutes more.
Makes 6 scones.

Tuesday, May 3, 2011

Samosas


Samosas


2 tablespoons vegetable oil
1 1/4 teaspoons whole cumin seeds
1/2 teaspoon whole coriander seeds
1 hot green chili, minced
1 piece fresh ginger, about 1/2-inch cube, minced
1 medium onion, diced
4 medium red potatoes, cooked, diced
3/4 cup peas
1/2 teaspoon salt
1/3 cup chopped fresh cilantro
8-10 eggroll wrappers
Oil for deep-frying



Heat 2 tablespoons oil in a large skillet over medium-high heat.
Add the cumin and coriander; cook until they are fragrant, 2 minutes. Add the chili and ginger; cook 1 minute. Reduce heat to medium and add onion. Cook, stirring occasionally, until onion begins to soften, 4 to 5 minutes. Add potatoes, peas and salt; cook 1 minute. Remove from heat and add cilantro. Filling can be made a day ahead and refrigerated; bring to room temperature before using.


Spoon filling onto bottom half of eggroll wrappers, using about
1/3-cup filling for each. Fold over and trim into half-moons.
Moisten fingers with water; pinch closed.

Vindaloo


Vindaloo


2" piece fresh ginger, peeled and chopped
4 garlic cloves, chopped
11/2 tsp hot chilli powder
2 tsp turmeric
1 tsp salt
1 Tbs cardamom seeds
6 whole cloves
6 peppercorns
2" cinnamon stick
2 Tbs coriander seeds
2 Tbs cumin seeds
2 Tbs wine vinegar
2 lb pork fillet
4 curry leaves (optional)
3 Tbs vegetable oil
1 tsp mustard seeds
5 fl oz water


Put the ginger, garlic, chilli powder, turmeric, salt, cardamom, cloves, peppercorns, cinnamon, coriander and cumin seeds with the vinegar into a blender and blend to a puree. Scrape down the sides of the blender and blend for a further 30 seconds. Add more vinegar if necessary to form a smooth liquid paste.
Put the pork in a large bowl and pour over the spice paste. Cover and set aside to marinate for 1 hour. Lay the curry leaves, if you are using them, on top. Re-cover and put the bowl into the refrigerator for 24 hours, turning the meat two or three times during the period.
Two hours before cooking time remove the bowl from the fridge and set aside.
Heat the oil in a large saucepan. Add the mustard seeds and cover the pan. Fry the seeds until they pop then add the pork, marinade and water and bring to the boil, stirring constantly. Reduce the heat to low, cover the pan and simmer for 30 minutes. Uncover and simmer for a further 30 minutes or until the pork is cooked through and tender.
Transfer the vindaloo to a warmed serving dish and serve at once.

Tandoori-Style Chicken


Tandoori-Style Chicken


1/2 c plain yogurt
1/2 c lemon juice (2 lemons)
1 small onion, grated
3 large cloves garlic, crushed
2 tsp chili powder
2 tsp coriander
2 tsp cumin 
2 tsp salt
1 tsp ground ginger
1 chicken, cut up or 2 split game hens


Mix all ingredients together in a glass dish or plastic bag. Close tight and refrigerate, turning occasionally, 4 hours or overnight. Place chicken, skin side up 5-7 inches from medium hot coals. Grill 50-60 minutes or until done. Turn every 10-15 minutes.