This recipe was inspired by the leftover pancetta and leeks in my refrigerator from last nights dinner as well as my new found/rediscovered love for ricotta cheese.
Pancetta Leek Stuffed Baby Bellas
In a small skillet, cook 1/2 cup of pancetta for about 2 minutes. Add 1/2 tsp of butter and one chopped leek. Saute until slightly browned about 3 minutes.
In a bowl, combine 1/2 cup of ricotta, 2 Tbl of breadcrumbs (preferably seasoned), a dash of pepper 1/4 of a cup of finely grated cheddar cheese and pancetta leek mixture.
Wash and remove stems from mushrooms. I used about 8 baby bella mushrooms however you could also use full sized portabellas or any mushroom you choose for that matter. Stuff mushrooms with mixture.
Place in a baking dish. Add about 1/4 cup of white wine to dish and cover with foil. Bake at 350 for about 30 minutes or until bubbly.
I ate these as my main course meal tonight but they would also be fabulous as an appetizer or a side dish with a juicy steak.
When you serve, be sure to spoon wine drippings from pan over the top and of course some fresh ground pepper... Ah Say WHEN!!!
Wednesday, April 27, 2011
Citrus and Asparagus: My Two Best Friends
Tis the season for fresh asparagus, I have been eating a lot of it! I found a recipe online combining lemon zest, pancetta and asparagus and thought it was too good to be true. I tweaked it a bit and came up with this lovely creation which is a gorgeous spring meal. I worked it up as a full meal but you can also make the dish without fettuccine if you want to serve it as a side dish.
Spring Pancetta Asparagus Delight
In a large skillet, saute 1/2 cup of pancetta sliced or chopped until browned.
Meanwhile boil water for pasta.
Add to skillet 1 Tbl of butter, 1 chopped leek, one large bundle of asparagus with ends trimmed and cut/broken into 1-2 inch pieces.
Add 1/2 a box of fettuccine and a tablespoon of salt to boiling water.
Cook asparagus for about 4 minutes. Add 2 chopped cloves of garlic, salt, pepper, 1/2 cup of white wine, 1 tsp of lemon zest, 1 tsp of orange zest to skillet. Bring to a simmer.
With tongs, remove el dente fettuccine from boiling water to the skillet.
*This is a new trick I was inspired to try from the latest Italian issue of Bon Appetit. When you add pasta straight to sauce it soaks up the flavor of sauce better, mixes up well and the pasta water adds a little something something to your sauce. After trying it, so true, this fettuccine was infused with a wine/garlic/citrus flavor that was unbelievable.
Let your mixture simmer for a few minutes and serve it up topped with a grating of Parmesan cheese.
This recipe is enough for a meal for two or a dinner and lunch for one. Pour yourself a glass of wine and enjoy this on a sunny patio.. Happy Spring!
Spring Pancetta Asparagus Delight
In a large skillet, saute 1/2 cup of pancetta sliced or chopped until browned.
Meanwhile boil water for pasta.
Add to skillet 1 Tbl of butter, 1 chopped leek, one large bundle of asparagus with ends trimmed and cut/broken into 1-2 inch pieces.
Add 1/2 a box of fettuccine and a tablespoon of salt to boiling water.
Cook asparagus for about 4 minutes. Add 2 chopped cloves of garlic, salt, pepper, 1/2 cup of white wine, 1 tsp of lemon zest, 1 tsp of orange zest to skillet. Bring to a simmer.
With tongs, remove el dente fettuccine from boiling water to the skillet.
*This is a new trick I was inspired to try from the latest Italian issue of Bon Appetit. When you add pasta straight to sauce it soaks up the flavor of sauce better, mixes up well and the pasta water adds a little something something to your sauce. After trying it, so true, this fettuccine was infused with a wine/garlic/citrus flavor that was unbelievable.
Let your mixture simmer for a few minutes and serve it up topped with a grating of Parmesan cheese.
This recipe is enough for a meal for two or a dinner and lunch for one. Pour yourself a glass of wine and enjoy this on a sunny patio.. Happy Spring!
Monday, April 25, 2011
Wasting Away Again in Margaritaville..
Once upon a time, I hosted a tropical staycation night at our local bar. To create such an event, there is one truly necessary item... Drink Umbrellas. Luckily for me and many others, I purchased a 300 pack of small drink umbrellas that have turned out to be the gift that keeps on giving. These umbrellas not only made the tropical staycation a night to remember but also inspired a Luau Themed Party at work last week. When charged with making food for a luau that needed to serve many people, be available for hours and be easy to eat, I thought PIZZA! Traditionally Hawaiian pizza has ham and pineapple so I twisted this variety and tried another variety new and fresh.. The result... pizzas eaten up, multiple compliments and one marriage proposal.
Hawaiian Pizza Two Ways
Crust... Now you can buy your own pizza crust or make one. For the first time ever, I tried Fleishman's new pizza yeast and let's say it was AMAZING!! So easy and delish. Use the recipe on the package, you don't even need to let it rise and bam delicious crust.
I baked my crust till slightly browned before adding toppings at 350 for about 15 on my awesome pizza stone. I rubbed the crust with garlic and olive oil before hand.
For the Ham/Pineapple variety.
Chop half a red onion and saute in olive oil for a few minutes. Add a 1/2 cup of fresh chopped cilantro and 2 green peppers. Cook for about 2 minutes. Spread over pizza. Add chopped ham and pineapple and top with a whole lot of mozzarella. Bake until browned and bubbly.
For the Ginger/Chicken variety...(this will blow your mind)
Marinade 3 chicken breasts in 1/4 cup of oil, 1/4 cup rice vinegar, 2 TBl of brown sugar, 1 Tbl. of chili powder, splash of cayenne.
Simmer chicken breast in large skillet with marinade for about 10 minutes. Cut in slices and simmer until cooked.
In a sauce pan over medium heat, bring to simmer juice of 2 oranges and 1 lemon, 1 Tbl of orange zest and 2 Tbl of freshly grated ginger (so necessary). Cook for about 3 minutes. Add 1 tsp of cornstarch. Stir and heat until thickened into yummy sauce. Spread of pizza crust. Top with red onion, chopped chicken and cheddar cheese. Bake until cheese melts and bubbles.
Pour yourself a cocktail with a drink umbrella, don a lei, crank the Buffett and chow down... If you close your eyes, you may even be able to convince yourself that you are in Hawaii!
Hawaiian Pizza Two Ways
Crust... Now you can buy your own pizza crust or make one. For the first time ever, I tried Fleishman's new pizza yeast and let's say it was AMAZING!! So easy and delish. Use the recipe on the package, you don't even need to let it rise and bam delicious crust.
I baked my crust till slightly browned before adding toppings at 350 for about 15 on my awesome pizza stone. I rubbed the crust with garlic and olive oil before hand.
For the Ham/Pineapple variety.
Chop half a red onion and saute in olive oil for a few minutes. Add a 1/2 cup of fresh chopped cilantro and 2 green peppers. Cook for about 2 minutes. Spread over pizza. Add chopped ham and pineapple and top with a whole lot of mozzarella. Bake until browned and bubbly.
For the Ginger/Chicken variety...(this will blow your mind)
Marinade 3 chicken breasts in 1/4 cup of oil, 1/4 cup rice vinegar, 2 TBl of brown sugar, 1 Tbl. of chili powder, splash of cayenne.
Simmer chicken breast in large skillet with marinade for about 10 minutes. Cut in slices and simmer until cooked.
In a sauce pan over medium heat, bring to simmer juice of 2 oranges and 1 lemon, 1 Tbl of orange zest and 2 Tbl of freshly grated ginger (so necessary). Cook for about 3 minutes. Add 1 tsp of cornstarch. Stir and heat until thickened into yummy sauce. Spread of pizza crust. Top with red onion, chopped chicken and cheddar cheese. Bake until cheese melts and bubbles.
Pour yourself a cocktail with a drink umbrella, don a lei, crank the Buffett and chow down... If you close your eyes, you may even be able to convince yourself that you are in Hawaii!
Saturday, April 23, 2011
Puttanesca Sauce
This sauce is inspired by Wegmans jarred Puttanesca sauce and my grandmothers Bolognese Ragu recipe. This recipe is mostly vegetarian except for the anchovy filets. I wouldnt recommended taking them out to vegify this because they are an important part of the flavor, but if you like, you may be able to substitute with kalamata olives or more salt and capers.
Ingredients:
2 T. EVOO
1 med. onion diced
4-6 garlic cloves diced
1 med. carrot peeled and diced
1 stalk celery diced (bonus flavor points for leafy celery greens)
1/2 c. diced red pepper
1/2 c. Mushroom stems (i reserved and froze baby bella stems from previous recipes)
2 c. Red wine (i used a dry Merlot)
2 T crushed dried red pepper flakes
1 T. capers
8 anchovy filets (i used and enjoy Cento anchovies in oil wrapped around capers available at Wegmans)
1 Tb. dried basil
1 tsp. dried oregano
1-2 T. Salt (if no sodium in your canned toms...if so, reduce salt to taste)
1/4 c. sugar (my favorite secret ingredient!)
1/4 c. fresh chopped parsley
1 28 oz. can pureed tomatoes (or could use crushed toms.)
Sautee onion and garlic in olive oil. Once translucent add carrot and celery to make a mirepoix. Add cover to pan for a few mins. Add pepper and mushrooms, once softened add wine and reduce about 1/3. Add spices: red peppers, capers, anchovies, and herbs and reduce further to about half. Add tomatoes, salt, sugar, and fresh parsley, stir to combine and cover. Let simmer as long as desired, at least 20 mins or until pasta is ready. Mange!
Ingredients:
2 T. EVOO
1 med. onion diced
4-6 garlic cloves diced
1 med. carrot peeled and diced
1 stalk celery diced (bonus flavor points for leafy celery greens)
1/2 c. diced red pepper
1/2 c. Mushroom stems (i reserved and froze baby bella stems from previous recipes)
2 c. Red wine (i used a dry Merlot)
2 T crushed dried red pepper flakes
1 T. capers
8 anchovy filets (i used and enjoy Cento anchovies in oil wrapped around capers available at Wegmans)
1 Tb. dried basil
1 tsp. dried oregano
1-2 T. Salt (if no sodium in your canned toms...if so, reduce salt to taste)
1/4 c. sugar (my favorite secret ingredient!)
1/4 c. fresh chopped parsley
1 28 oz. can pureed tomatoes (or could use crushed toms.)
Sautee onion and garlic in olive oil. Once translucent add carrot and celery to make a mirepoix. Add cover to pan for a few mins. Add pepper and mushrooms, once softened add wine and reduce about 1/3. Add spices: red peppers, capers, anchovies, and herbs and reduce further to about half. Add tomatoes, salt, sugar, and fresh parsley, stir to combine and cover. Let simmer as long as desired, at least 20 mins or until pasta is ready. Mange!
Mixed fruit and Cheese stuffed French Toast
This recipe was inspired by the recent Modern Family episode in which Mitchell prepared a PB and J for Cameron: Pear, Brie and Jambon (Ham!). This inspired me to raid my fridge for similar flavors. I found Strawberries and Blueberries with Blue cheese horseradish sauce (from earlier steak recipe), and smoked Salami! That was the closest I could get but I think Peach, Gorgonzola and Procuitto, or veggie option Pesto, Smoked Mozz. and Tomato would be amazing variations.
Serves 2
For french toast:
4 slices multi-grain bread
2 eggs
1 T heavy cream
1 T milk
1 tsp. ground Cinnamon
Soak bread pieces in egg/cream/milk/cinnamon mixture and fry in pan with 1 T. melted butter. Remove from heat before fully browned and stuff with filling.
For filling:
Layer on top of cooked french toast to make 1 sandwich:
1 tb. Blue Cheese horseradish sauce (from steak recipe on this blog...reserved in fridge and spread on warm french toast)
3 slices smoked Salami
1/4 c. sliced strawberries and blueberries
1/4 c. arugala
top with 1/4 c. shredded mozzarella cheese
Place 2nd piece of cooked french toast on top of stack and pan fry until cheese is melted. Flip to brown other side. Serve with maple syrup to taste.
Happy Brunching.
Serves 2
For french toast:
4 slices multi-grain bread
2 eggs
1 T heavy cream
1 T milk
1 tsp. ground Cinnamon
Soak bread pieces in egg/cream/milk/cinnamon mixture and fry in pan with 1 T. melted butter. Remove from heat before fully browned and stuff with filling.
For filling:
Layer on top of cooked french toast to make 1 sandwich:
1 tb. Blue Cheese horseradish sauce (from steak recipe on this blog...reserved in fridge and spread on warm french toast)
3 slices smoked Salami
1/4 c. sliced strawberries and blueberries
1/4 c. arugala
top with 1/4 c. shredded mozzarella cheese
Place 2nd piece of cooked french toast on top of stack and pan fry until cheese is melted. Flip to brown other side. Serve with maple syrup to taste.
Happy Brunching.
Dan's berth-day dinner: Steak with Blue Cheese Horseradish sauce, Mushrooms and Asparagus
So Danny James turned 24 on Friday. We celebrated on Thurs. night with an appetizer of Oysters on the half shell with a champagne vinegar mignonette, Sirloin steak with a Blue cheese and Horseradish cream topping, mushrooms and asparagus in butter, and a Carvel Icecream cake (the latter was not homemade). We drank Naoussa, a dry full-bodied red from Greece that you can get at Wegmans (or probably Century in Rochester :D). If you have a special occasion coming up, enjoy the menu below!
Oysters on the half shell with Champagne vinegar mignonette
1/2 doz. oysters on the half shell (you can purchase oysters at fish markets or stores, and they should be able to open them for you if you dont know how...i dont!)...plated over ice cubes or ice chips.
for Mignonette:
2 Tb. Champagne vinegar (found at specialty stores, even Trader Joes...I went to DiBrunos)
1/4 c. Dry white wine (i used chardonnay)
1 tsp. diced shallots
1 T. fresh chopped parsley (chopped very small)
A pinch of sea salt and cracked pepper
For the mignonette, combine and wisk together all ingredients except for the parsley. Refrigerate.
Feel free to make the mignonette ahead of time, minus the parsley, and save in the fridge for up to 24 hrs. To serve, finish the chilled mignonette with parsley and spoon over oysters before slurping. Enjoy!!
Philly note: If you go to Anastasia's Seafood on 9th and Washington, and purchase their oysters they will offer to just give you mignonette if you dont want to invest in Champagne vinegar.
Next Course: Sirloin steak with blue cheese and horseradish cream topping with Mushrooms and Asparagus in Butter
Marinate Steak a few hours ahead. You can marinate in any way that you like. I love Mark Bittman's recipe:
4 tablespoons freshly squeezed lime juice
2 tablespoons soy sauce or fish sauce (nuoc mam or nam pla, available at Asian markets)
1 teaspoon minced garlic
1 teaspoon peeled and minced or grated fresh ginger or 1 teaspoon ground ginger
1 teaspoon sugar
Salt and freshly ground black pepper to taste
Preheat oven to 350 degrees. After marinating steak chilled in the fridge for at least 20 minutes, Place 1 T. Butter in the bottom of a cast iron or heavy bottom pan and turn heat med-high to warm pan and melt butter. Throw the steak in to sear, about 2 mins on each side and then place in a pan to broil in the oven. Cook according to your preference. If hoping for rare-med. rare take it out sooner than you think! Test with a meat thermometer if you like.
While the steak is broiling, Slice and sautee in 2 Tb. butter about 1 c. mushrooms. I also added 1 T. shallots and 1 T. fresh chopped parsley. Julia Child's says "dont crowd the mushrooms!" so be sure to use a large sautee pan. Remove from heat once just limp and reserve till steak is plated.
At the same time, chop ends off asparagus and place in pan with 2 tbsp. browned butter, cover and cook on low till just limp.
For blue cheese horseradish sauce:
1 tb butter
2 cloves minced garlic
1/3 c. white wine
½ c. whole milk
½ c. cream
1-2 tbs grated horseradish (or I used 3 Tb. prepared horseradish)
1 c. crumbled blue cheese
Salt and pepper to taste
Melt butter, stir in garlic, add wine and reduce to half, add milk and cream and bring to simmer. Continue to cook until reduced by half, then wisk in cheese and horseradish until mostly melted. Flavor to taste. Make ahead and reheat or begin when steak goes in.
I allow the steak to sit for about 15 mins after removing from oven. I then plated by topping the steak with mushrooms, adding the asparagus to the side, and serving the blue cheese on the side in a serving dish. Rave reviews from the birthday boy, but than again he'd eat just about anything!
Buon Compleanno Danny James
Oysters on the half shell with Champagne vinegar mignonette
1/2 doz. oysters on the half shell (you can purchase oysters at fish markets or stores, and they should be able to open them for you if you dont know how...i dont!)...plated over ice cubes or ice chips.
for Mignonette:
2 Tb. Champagne vinegar (found at specialty stores, even Trader Joes...I went to DiBrunos)
1/4 c. Dry white wine (i used chardonnay)
1 tsp. diced shallots
1 T. fresh chopped parsley (chopped very small)
A pinch of sea salt and cracked pepper
For the mignonette, combine and wisk together all ingredients except for the parsley. Refrigerate.
Feel free to make the mignonette ahead of time, minus the parsley, and save in the fridge for up to 24 hrs. To serve, finish the chilled mignonette with parsley and spoon over oysters before slurping. Enjoy!!
Philly note: If you go to Anastasia's Seafood on 9th and Washington, and purchase their oysters they will offer to just give you mignonette if you dont want to invest in Champagne vinegar.
Next Course: Sirloin steak with blue cheese and horseradish cream topping with Mushrooms and Asparagus in Butter
Marinate Steak a few hours ahead. You can marinate in any way that you like. I love Mark Bittman's recipe:
4 tablespoons freshly squeezed lime juice
2 tablespoons soy sauce or fish sauce (nuoc mam or nam pla, available at Asian markets)
1 teaspoon minced garlic
1 teaspoon peeled and minced or grated fresh ginger or 1 teaspoon ground ginger
1 teaspoon sugar
Salt and freshly ground black pepper to taste
Preheat oven to 350 degrees. After marinating steak chilled in the fridge for at least 20 minutes, Place 1 T. Butter in the bottom of a cast iron or heavy bottom pan and turn heat med-high to warm pan and melt butter. Throw the steak in to sear, about 2 mins on each side and then place in a pan to broil in the oven. Cook according to your preference. If hoping for rare-med. rare take it out sooner than you think! Test with a meat thermometer if you like.
While the steak is broiling, Slice and sautee in 2 Tb. butter about 1 c. mushrooms. I also added 1 T. shallots and 1 T. fresh chopped parsley. Julia Child's says "dont crowd the mushrooms!" so be sure to use a large sautee pan. Remove from heat once just limp and reserve till steak is plated.
At the same time, chop ends off asparagus and place in pan with 2 tbsp. browned butter, cover and cook on low till just limp.
For blue cheese horseradish sauce:
1 tb butter
2 cloves minced garlic
1/3 c. white wine
½ c. whole milk
½ c. cream
1-2 tbs grated horseradish (or I used 3 Tb. prepared horseradish)
1 c. crumbled blue cheese
Salt and pepper to taste
Melt butter, stir in garlic, add wine and reduce to half, add milk and cream and bring to simmer. Continue to cook until reduced by half, then wisk in cheese and horseradish until mostly melted. Flavor to taste. Make ahead and reheat or begin when steak goes in.
I allow the steak to sit for about 15 mins after removing from oven. I then plated by topping the steak with mushrooms, adding the asparagus to the side, and serving the blue cheese on the side in a serving dish. Rave reviews from the birthday boy, but than again he'd eat just about anything!
Buon Compleanno Danny James
Sunday, April 3, 2011
Stuffed Oh-la-la
Dan suggested the title, after finishing this dinner and throwing down his fork and knife and yelling at the top of his lungs with his hands thrown to the heavens. I think he had a spiritual experience.
Try this if you want to be moved...
Baked Crab and Cheese Stuffed Portabella Mushroom cap Dinner
Ingredients:
4 Portabella mushroom caps
2 tbsp margarine or butter (I used no-salt butter)
1/2 cup finely chopped red onion
2 garlic cloves finely minced
1 - 6 oz. can of crabmeat, drained and flaked
1/4 cup Gorgonzola (or any blueish cheese of your choice)
1/4 cup crumbled feta cheese
1 large egg - beat first with fork
3 Tbsp. bread crumbs (I used Italian flavored)
1 tbsp chopped parsley
2 tbsp chopped fresh dill
Zest of 1/2 Lemon
1 tsp paprika
pepper and salt to taste (fresh ground)
2 Tbsp. Fresh squeezed Lemon Juice
1/2 c. grated peccorino romano
Directions:
Prepare a cooking sheet by spraying with "Pam" or rubbing with olive oil. Place Mushroom caps facing upwards to receive the crab and cheese goodness. Reserve the mushroom stems for delicious things like beef stews, bolognese sauce, ecstasy.
Prepare the filling by dicing the onions and garlic and sauteing in the butter until softened. Drain the crabmeat and place in medium mixing bowl. Add cheeses to the crab and then stir in warm onion/garlic mixture to soften the cheese. After this stir in egg followed by bread crumbs, and spices including lemon zest. Stir till combined.
By tablespoonfulls, add to the mushroom caps, dividing evenly. Follow by dripping the lemon juice over each cap, slowly so that it seeps into the mixture and down into the mushroom without spilling over. This will combine and produce a juicy mushroom. Top with grated cheese and bake at 375 degrees for 25 mins or until cheese topping is lightly browned (baked) and melty.
I served this over fresh greens doused in rosemary infused olive oil, fresh squeezed lemon juice, red onion, salt, and pepper. I think now you can understand Dan's rapture.
We happened to pair this with a Genny Cream Ale from Genessee Brewing Company...word up Rochester!
Try this if you want to be moved...
Baked Crab and Cheese Stuffed Portabella Mushroom cap Dinner
Ingredients:
4 Portabella mushroom caps
2 tbsp margarine or butter (I used no-salt butter)
1/2 cup finely chopped red onion
2 garlic cloves finely minced
1 - 6 oz. can of crabmeat, drained and flaked
1/4 cup Gorgonzola (or any blueish cheese of your choice)
1/4 cup crumbled feta cheese
1 large egg - beat first with fork
3 Tbsp. bread crumbs (I used Italian flavored)
1 tbsp chopped parsley
2 tbsp chopped fresh dill
Zest of 1/2 Lemon
1 tsp paprika
pepper and salt to taste (fresh ground)
2 Tbsp. Fresh squeezed Lemon Juice
1/2 c. grated peccorino romano
Directions:
Prepare a cooking sheet by spraying with "Pam" or rubbing with olive oil. Place Mushroom caps facing upwards to receive the crab and cheese goodness. Reserve the mushroom stems for delicious things like beef stews, bolognese sauce, ecstasy.
Prepare the filling by dicing the onions and garlic and sauteing in the butter until softened. Drain the crabmeat and place in medium mixing bowl. Add cheeses to the crab and then stir in warm onion/garlic mixture to soften the cheese. After this stir in egg followed by bread crumbs, and spices including lemon zest. Stir till combined.
By tablespoonfulls, add to the mushroom caps, dividing evenly. Follow by dripping the lemon juice over each cap, slowly so that it seeps into the mixture and down into the mushroom without spilling over. This will combine and produce a juicy mushroom. Top with grated cheese and bake at 375 degrees for 25 mins or until cheese topping is lightly browned (baked) and melty.
I served this over fresh greens doused in rosemary infused olive oil, fresh squeezed lemon juice, red onion, salt, and pepper. I think now you can understand Dan's rapture.
We happened to pair this with a Genny Cream Ale from Genessee Brewing Company...word up Rochester!
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