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Lay the bresaola slices out on a platter, overlapping them slightly. Sprinkle the mushrooms over the bresaola, and then the parsley. Arrange the slivers of cheese over the bresaola, drizzle all with olive oil, and sprinkle with black pepper. Serve with lemon wedges. Will serve 6.
Stuffed Mushrooms
Saute mushrooms in olive oil with the above ingredients for approximently 15 minutes. Set aside until ready to use as topping for bruschetta. Toast slices of bauguette or ciabatta. Rub with garlic clove. Sprinkle with salt. Drizzle with olive oil. Top with sauteed mushrooms. Serve warm. Panzanella alla Toscana - Tuscan Bread & Tomato Salad
Cut the bread into cubes and place in a terrine. Sprinkle with cool water and let soak for about 15-20 minutes. Wash and peel the cucumber. Cut cucumber and tomato into thin slices. Peel and cut the onion into thin slices. Squeeze the excess water from the bread. Place the bread in a salad serving bowl. Add the cucumber, tomato, basil and onion. Toss with ample olive oil and vinegar, add salt and pepper to taste. Mix well and let rest for about a half hour before serving. Serves 4 people.
Melt butter in heavy large saucepan over medium heat. Add
flour and cook 2 minutes, stirring constantly. Gradually mix in cream. Bring to
boil, reduce heat, and simmer 10 minutes, stirring frequently. Add both cheeses
and stir until sauce is smooth. Season to taste with salt and pepper. Add pasta
to sauce and mix well. Garnish with chives and serve. Try adding chicken
and broccoli!
CHICKEN AND FRISEE SALAD WITH ROASTED RED PEPPERS, TOASTED ALMONDS,
AND MANCHEGO
Melt butter in heavy medium skillet over low heat. Add almonds and cook, stirring frequently, until fragrant and golden, about 10 minutes. Transfer almonds to paper towels; sprinkle with paprika and season with salt. (Can be made 1 day ahead. Store airtight at room temperature.) Whisk shallot, vinegar, and oil in small bowl to blend. Season dressing with salt and pepper. Place frisée, red peppers, and chicken meat in large serving bowl. Add dressing; toss to coat. Sprinkle salad with almonds and cheese. PENNE WITH MIXED GREENS AND PINE NUTS
Cook penne in boiling salted water in a 5- to 6-quart heavy pot until al dente or according to package directions, then drain in a colander. Combine butter, oil, and pine nuts in cleaned and dried pot and cook over moderately high heat, stirring, until nuts are pale golden, about 3 minutes. Add garlic and cook, stirring, until garlic is golden, about 1 minute. Stir in greens and cook, stirring, until they wilt, about 3 minutes. Add penne, salt, and pepper and toss to coat. Stir in cheese and serve immediately with additional cheese on the side.
Put beef, wine, onion, thyme, bay leaf, parsley sprigs, and
carrot in a large resealable plastic bag. Seal bag, pressing out excess air, and
put in a bowl. Marinate beef, chilled, 16 to 24 hours. ROASTED SWEET ONIONS WITH CABRALES BLUE CHEESEServe with crusty bread and a Spanish wine like an Albarino - this fragrant white will be a smooth match! 
4 large Vidalia or other sweet onions, cut crosswise
into 1-inch-thick slices
1/4 cup olive oil 4 ounces Cabrales crumbled 
Preheat oven to 400°F. Arrange onions in single
layer on rimmed baking sheet; drizzle 1/4 cup olive
oil over; turn onions to coat. Sprinkle with salt.
Roast until soft and brown on edges, turning every
15 minutes, about 1 hour. Transfer to platter.
Sprinkle with salt and pepper. Cool. (Can be made 4
hours ahead. Cover; let stand at room temperature.)
Sprinkle cheese over onions. Drizzle 1/4 cup
extra-virgin olive oil, then vinegar over cheese and
onions. Sprinkle with almonds, then chives and
serve.
For roasted peppers
2 fresh poblano chiles 2 red bell peppers For dressing 3 hearts of romaine, separated
into leaves
Roast peppers: Lay chiles and
bell peppers on their sides on racks
of gas burners and turn flame on
high. (Or broil on rack of a broiler
pan about 2 inches from heat.)
Roast, turning with tongs, until
skins are blackened, 5 to 8 minutes.
Transfer to a bowl, then cover and let steam 10 minutes. Peel, seed, and cut into thin strips. Make dressing: Whisk together dressing ingredients in a large bowl. Arrange salad: Dip each romaine leaf in dressing to coat, shaking off excess, and arrange on a platter. Toss pepper strips in remaining dressing and scatter over romaine. Cooks' notes: • You can make dressing 1 day
ahead and chill, covered. Bring to
room temperature before using. PENNE WITH PANCETTA AND TOMATO-CREAM SAUCEServe with an Arugula and radicchio salad.
1/2 cup chopped
pancetta (3 ounces)
1 tablespoon olive oil 2 garlic cloves, finely chopped 2 14 1/2-ounce cans petite diced tomatoes in juice 1/2 cup dry white wine 1/2 cup whipping cream 3/4 cup torn basil leaves, divided 1 pound penne
Cook pancetta in
large skillet over
medium-low heat
until crisp, about 8
minutes. Using
slotted spoon,
transfer pancetta to
paper towels to
drain. Add olive oil
and garlic to
pancetta drippings
and sauté 30
seconds. Add
tomatoes with
juices, wine, and
cream. Bring sauce
to boil; reduce heat
to medium and simmer
until sauce is
slightly reduced,
about 10 minutes.
Stir in 1/2 cup
basil. Season sauce
to taste with salt
and pepper.
Meanwhile, cook
pasta in pot of
boiling salted water
until tender but
still firm to bite.
Drain pasta and
divide among 4
plates. Spoon sauce
over pasta. Sprinkle
pasta with pancetta
and remaining 1/4
cup basil and serve. BURGERS WITH MOZZARELLA AND ARUGULA & PINE NUT PESTOTry pesto on portobello mushroom burgers, chicken burgers, and turkey burgers.
1 jar Bella Cucina
Arugula & Pine Nut
Pesto
1 3/4 pounds
ground beef (20%
fat)
Combine ground beef,
1 teaspoon salt, 1/2
teaspoon black
pepper, and 6
tablespoons arugula
& pine nut pesto in
large bowl; mix
lightly with
fingertips or fork
just until
incorporated. Form
meat mixture into
six 3/4-inch-thick
patties. Place
patties on platter.
Do ahead: Beef patties can be made 6 hours ahead. Cover and refrigerate. Prepare barbecue (medium-high heat) or frying pan. Cook burgers to desired doneness, about 4 minutes per side for medium-rare. Grill or toast buns, just until lightly browned, about 1 minute. Build burgers with pesto, patties, mozzarella cheese, tomatoes, and fresh spinach. Cover with bun tops. Makes 6 servings.
1/4
cup
extra-virgin
olive
oil
2 tablespoons plus 1 teaspoon balsamic vinegar 3 garlic cloves, minced, divided 6 large portobello mushrooms, stemmed 1 1/2 cups panko (Japanese breadcrumbs)* 1 cup shredded mozzarella cheese (about 5 ounces) 1/2 cup grated Parmesan cheese (about 2 ounces) 1/4 cup chopped green onions 1 1/2 teaspoons chopped fresh oregano 1 1/2 teaspoons chopped fresh thyme 1/4 cup ( 1/2 stick) butter, melted
Whisk
oil,
2
tablespoons
vinegar,
and
1
garlic
clove
in
small
bowl
for
marinade.
Using
spoon,
scrape
out
gills
from
mushrooms
and
place
mushrooms
on
rimmed
baking
sheet.
Brush
marinade
over
both
sides
of
mushrooms,
arrange
hollow
side
up,
and
let
stand
at
room
temperature
30
minutes.
Prepare barbecue (medium heat) or sheet pan. Mix panko, next 5 ingredients, and remaining 2 garlic cloves in medium bowl. Drizzle butter and remaining teaspoon vinegar over panko mixture and toss. Divide panko mixture among mushrooms, leaving 1/2-inch border around edges and packing down slightly. Place mushrooms on grill or sheet pan, stuffing side up; cook on barbecue or in oven until cheese melts and juices bubble at edges of mushrooms, rearranging mushrooms occasionally for even cooking (do not turn over), about 6 minutes. *Panko can be used in any recipe calling for dry (not fresh) breadcrumbs — such as eggplant parmigiana, chicken tenders, or meatloaf. It is available in the Asian foods section of some supermarkets and at Asian markets. Makes 6.
1 Jar Diva Black Olive & Caper Tapenade
Extra-virgin olive oil for brushing and drizzling 1 tablespoon (packed) chopped fresh basil plus 24 whole leaves for garnish 2 teaspoons fresh lemon juice 6 6-inch-long pieces baguette, split horizontally in half 6 thin prosciutto slices 2 8-ounce balls fresh mozzarella cheese, drained, cut into 1/3-inch-thick slices
Brush cut sides of piece of baguette with olive oil. Place 1 prosciutto slice on bottom half of each piece of baguette, then top with mozzarella slices, dividing equally. Spoon tapenade over each. Sprinkle with pepper; drizzle lightly with olive oil. Garnish with basil leaves. Cover with top halves of baguette pieces. Great cold or toasted in the oven!
Makes 6 servings. GARLIC BREAD WITH PECORINO ROMANO BUTTER
1/2 cup (1 stick) unsalted butter, room temperature 1 14-inch-long loaf Italian or French bread, halved lengthwise
Mix butter, cheese, parsley and garlic in medium bowl to blend well. Season with pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.) Preheat oven to 500°F. Place bread, cut side up, on baking sheet. Spread butter mixture evenly over cut sides of bread. Bake until topping is golden brown and bread is heated through, about 5 minutes. Cut bread crosswise into 2-inch-wide pieces. Serve immediately. BOWTIE PASTA WITH SAUSAGE, TOMATOES, AND CREAM
2 tablespoons olive oil
Heat oil in heavy large skillet over medium-high heat. Add sausage and crushed red pepper. Sauté until sausage is no longer pink, breaking up with back of fork, about 5 minutes. Add onion and garlic; sauté until onion is tender and sausage is browned, about 3 minutes longer. Add tomatoes and cream. Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes. Season to taste with salt and pepper. MASHED POTATO AND TURNIP GRATIN
2 pounds Yukon Gold potatoes (about 5 medium)
Butter 11x7x2-inch glass or ceramic baking dish. Cook potatoes and turnips in heavy large pot of boiling salted water until tender, about 35 minutes. Drain. Cool vegetables slightly and peel. Cut into large chunks; place in food processor. Add butter and process until smooth, scraping down sides of bowl occasionally. Add 1/4 cup cheese and pinch of ground nutmeg; blend briefly. Season puree to taste with salt and pepper. Spoon into prepared dish. Sprinkle with remaining 1/4 cup cheese. (Gratin can be prepared 1 day ahead. Cover and chill.) Preheat oven to 425°F. Bake gratin uncovered until vegetables are hot and top is golden, about 25 minutes. Ingredients: 2 tablespoons extra-virgin olive oil 6 pounds individual short ribs (cut parallel to rib, not cross-cut flanked) 3/4 teaspoon salt, plus more to taste 1/2 teaspoon freshly ground black pepper, plus more to taste 1 large onion, finely chopped 1 medium carrot, finely chopped 1 celery rib, finely chopped 12 garlic cloves, peeled 1 tablespoon herbes de Provence 2 tablespoons all-purpose flour 2 cups hearty red wine, such as Zinfandel or Shiraz 1 3/4 cups beef stock, preferably homemade, or reduced-sodium chicken broth One 14 1/2-ounce can diced tomatoes in juice, drained 1 bay leaf 8 ounces baby-cut carrots 1/2 cup Mediterranean black olives, such as Niçoise, pitted 3 tablespoons chopped fresh parsley for garnish Cooking Instructions: 1. Position a rack in the center of the oven and preheat to 300°F. 2. Heat the oil in a large (at least 6-quart) Dutch oven or flameproof casserole over medium-high heat. Season the short ribs with the salt and pepper. In batches, without crowding, add the short ribs to the pot and cook, turning occasionally, until browned on all sides, about 8 minutes. Using tongs, transfer the ribs to a platter. 3. Pour off all but 2 tablespoons of the fat from the pot. Add the onion, chopped carrot, and celery to the pot and reduce the heat to medium-low. Cover and cook, stirring often, until the vegetables are softened, about 5 minutes. Add the garlic, herbes de Provence, and flour and stir until the garlic gives off its aroma, about 1 minute. Stir in the wine and bring to a boil over high heat, stirring up the browned bits on the bottom of the pan with a wooden spoon. Add the broth, tomatoes, and bay leaf. Return the short ribs, and any juices, to the pot. Add cold water as needed to barely reach the top of the ribs and bring to a boil over high heat. 4. Cover tightly, transfer to the oven, and bake, stirring occasionally to change the position of the ribs, until the meat is falling-off-the-bone tender, about 2 1/2 hours. During the last 15 minutes, add the baby carrots. 5. Transfer the short ribs to a deep serving platter and cover with aluminum foil to keep warm. Skim off the fat from the surface of the cooking liquid, and discard the bay leaf. Bring to a boil over high heat and cook until the liquid is reduced to a sauce consistency, about 10 minutes (the exact time depends on the size of the pot). Add the olives and cook to heat them through, about 3 minutes. Season the sauce with salt and pepper. 6. Spoon the sauce with the carrots over the ribs, sprinkle with the parsley, and serve hot. Makes 6 servings. Serves 8; doubles easily This Panna Cotta is like eating vanilla ice cream. Although panna cotta translates as "cooked cream," in fact, you heat the heavy cream only long enough to dissolve the sugar and a little gelatin. To bring the dessert to the consistency it achieves with the super-thick cream of the Piedmont region's dairy country where it was born, I stir in sour cream before pouring it into small molds for chilling. Chefs often dress up Panna Cotta with complicated sauces. I like it on its own, or the way it's eaten in homes: with fresh fruit - cherries when they come into season, then strawberries, raspberries and finally peaches and pears. The boiled-down juice of fresh-pressed wine grapes (Vin Cotto or saba), an old country substitute for sugar, sometimes sauces Panna Cotta. Find imported saba from Modena in some fancy food stores. Balsamic vinegar isn't a Piemontese tradition, but the thick liqueur-like artisan-made balsamic (Aceto Balsamico Tradizionale di Modena or Aceto Balsamico Tradizionale di Reggio-Emilia) is fabulous over Panna Cotta. This recipe unmolds with a soft, creamy finish. For a firmer panna cotta, increase the gelatin to 13/4 teaspoons. 1 1/2 teaspoons unflavored gelatin 2 tablespoons cold water 3 cups heavy whipping cream 1/2 cup (3.5 ounces) sugar, or more to taste Pinch of salt 1 1/2 teaspoons vanilla extract 1 cup (8-ounce container) sour cream Topping: Winter Apricot Spoon Sweet (recipe follows) Sprinkle the gelatin over the cold water. Let stand for 5 minutes. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Taste for sweetness. It may need another teaspoon of sugar. Rinse 8 2/3-cup ramekins, custard cups, or coffee cups with cold water. Fill each one three-quarters full with the cream. Chill 4 to 24 hours. To serve, either unmold by packing the molds in hot towels and then turning each out onto a dessert plate, or serve in their containers. Serve topped with a spoonful or two of the Winter Apricot Spoon Sweet Apricot Spoon Sweet Makes 2 cups 1 1/2 cups (12 ounces) dried apricots 6 tablespoons dry white wine 3 tablespoons sugar Grated zest of 1/2 lemon Working Ahead: The Spoon Sweet holds in the refrigerator 2 weeks and freezes 3 months. Making the Spoon Sweet: In a saucepan, combine the apricots, wine, sugar, zest, and enough water to cover the fruit. Let it stand 20 minutes to 1 hour. Then bring the liquid to a gentle bubble. Turn the heat to low, cover the pan securely, and cook 30 minutes, or until the fruit is very soft. Taste for sweetness, adding more sugar if desired. Set it aside to cool. Green Salad with Almond Vinaigrette Ingredients: 1 pound mixed greens with some additional dandelion greens 6 tablespoon olive oil ¼ cup sliced almonds, toasted 2 tablespoons red wine vinegar 1 teaspoon honey Salt Freshly ground black pepper ¼ pound ricotta salata cut into shards with a vegetable peeler Instructions: Cut tough stems from the greens and remove wilted leaves. Wash well and dry with a salad spinner. Refrigerate in a colander for at least 2 hours to allow any additional water to drain. To make the dressing, combine the olive oil, 2 tablespoons of toasted almonds, vinegar, and honey in a blender or food processor and blend until smooth. Add salt and pepper to taste. Place greens in a large bowl, season with salt and pepper, and pour dressing over them. Toss well. Transfer to serving plates, sprinkle with the remaining toasted almonds and top with the shaved ricotta salata. Serve immediately. Serves six Roasted Eggplant with Artichoke Pesto Ingredients: 1 big eggplant 1 1/3 cup artichoke pesto 1/2 cup olive oil salt & pepper Instructions: Preheat oven to 325 F. Cut eggplant crosswise (discard ends ) into 1/2 to 3/4 inch thick rounds. Arrange eggplant on a wooden board, sprinkle with salt, and allow 25-30 minutes for the eggplant to release its water. Blot the eggplant dry. Brush a sheet tray or baking pan with olive oil. Arrange the rounds on the tray without overcrowding, season with olive oil and pepper, and bake for about 50 minutes or until the eggplant is soft. Cool down. When cooled, spread each round with the artichoke pesto, and serve. Roast Pork with Apples and Mostarda Ingredients: 4 pounds pork tenderloin 1 1/4 teaspoon salt ½ teaspoon freshly ground black pepper 2 teaspoons herbes de Provence 2 tablespoons unsalted butter 1 tablespoon olive oil 5 large apples (Golden Delicious are a good choice) cored and cut into wedges ½ teaspoon sugar Apricot or other mostarda Instructions: Preheat the oven to 375 Sprinkle 1 teaspoon salt, ¼ teaspoon pepper, and herbes de Provence over the pork and rub in. Set a flame-proof roasting pan (about 10x14 in) over high heat amd heat the butter and olive oil until sizzling. Add the port and brown on all sides, about 6-8 minutes. Remove the roasting pan from the heat and transfer the pork to a plate. Add the apples to the roasting pan in a single layer and sprinkle with the sugar and ¼ teaspoon each of salt and pepper. Roast about 45 min and check the temperature with an instant-read thermometer. Continue roasting until the internal temperature is 150 deg. F. Remove the roasting pan from the oven and let meat rest about 20 min before serving. Slice the pork cross wise and serve with the apples and mostarda on the side. Serves 8 Ingredients 1 3/4 cups whipping cream 1 cup sugar 3 large eggs Position rack in center of oven and preheat to 350°F (325°F for convection oven). Combine cream, milk and salt in heavy medium saucepan. Scrape seeds from vanilla bean into cream mixture; add bean. Bring to simmer over medium heat (about 200 deg. F). Remove from heat and let steep 30 minutes. Meanwhile, combine 1 cup sugar and 1/3 cup water in another heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat to high and cook without stirring until syrup begins to darken. Then turn heat down to low and swirl pan occasionally until sugar turns a medium amber, about 10 minutes total time. Quickly pour caramel into six 3/4-cup ramekins or custard cups. Using oven mitts or tongs as an aid, immediately tilt each ramekin to coat sides. Set ramekins into 13x9x2-inch baking pan. Whisk eggs, egg yolks and 7 tablespoons sugar in medium bowl just until blended. Gradually and gently whisk cream mixture into egg mixture without creating lots of foam. Pour custard through small sieve into prepared ramekins, dividing evenly (mixture will fill ramekins). Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake until centers of flans are gently set, about 40 minutes. Transfer flans to rack and cool. Chill until cold, about 2 hours. Cover and chill overnight. (Can be made 2 days ahead.) To serve, run small sharp knife around flan to loosen. Turn over onto plate. Shake gently to release flan. Carefully lift off ramekin allowing caramel syrup to run over flan. Repeat with remaining flans and serve.Serves 6. Fresh Berries with Ricotta CreamIngredients
1 cup ricotta cheese
2 tablespoons honey Finely grated zest of 1 lemon or lime 2 to 3 drops pure almond extract, to your taste Fresh berries of your choice Instructions: Place all the ingredients except the berries in a blender, cover, and blend on medium speed until smooth. Refrigerate for 1 hour, then spoon over the berries and serve. Garnish with a sprig of mint. 4 Flour tortillas 4 tablespoons Bella Cucina Walnut Sage Pesto 3 oz Sopressata salami, thinly sliced 2 oz Fontina cheese, coarsely grated 4 tablespoons Peppadew peppers, finely chopped
Serves 4 as a meal or 8 as an appetizer Pizza with Prosciutto, Fontina and Arugula ingredients 1 lb pizza dough, thawed if frozen3/4 lb well-chilled Italian Fontina, any rind discarded 1 garlic clove, forced through a garlic press 1/4 lb loosely packed baby arugula (4 cups) 1/4 lb thinly sliced prosciutto Extra-virgin olive oil for drizzling Freshly ground black pepper Special equipment: a 17- by 14-inch sheet of parchment paper preparation Put a large heavy baking sheet (17 by 14 inches) on lowest rack of oven, then preheat oven to 500°F.Meanwhile, roll out dough on a lightly floured surface with a floured rolling pin, stretching corners with your hands to form a 16- by 13-inch rectangle. (Dough will be easier to roll out as it warms.) Transfer to a large tray lined with sheet of parchment paper. Lightly prick dough all over with a fork, then slide dough (on parchment) from tray onto hot baking sheet. Bake until top is puffed and pale golden in patches, 6 to 10 minutes. (Prick any large bubbles with a fork and flatten.) While crust bakes, shred cheese in a food processor fitted with medium shredding disk (you should have 3 cups). Remove crust from oven and brush all over with crushed garlic, then sprinkle evenly with cheese. Bake pizza until edge of crust is deep golden and cheese is bubbling and golden in patches, 8 to 10 minutes. Remove from oven, then scatter arugula over pizza and drape prosciutto over arugula. Drizzle with oil and coarsely grind pepper to taste. Serve immediately. Grilled Cheese with Sautéed Mushrooms
ingredients
1 1/4 sticks (10 tablespoons) unsalted butter
preparation
Heat 2 tablespoons butter in a 12-inch heavy nonstick skillet over moderately high heat until foam subsides, then cook mushrooms with salt and pepper, stirring occasionally, until liquid mushrooms give off is evaporated, about 8 minutes. Add wine and boil, stirring occasionally, until liquid is evaporated, about 5 minutes. Cool mushrooms to room temperature, about 10 minutes. Ultimate Paella with Seafood, Chicken and Chorizo Ingredients 1/2 teaspoon sweet paprika (preferably Spanish smoked paprika) 1/2 teaspoon dried oregano 2 teaspoons kosher salt 3 chicken thighs cut in half 5 tablespoons extra-virgin olive oil 1 small Spanish chorizo sausage, thickly sliced (about 1/2 cup) 1/3 cup coarsely chopped roasted red peppers 1/4 cup Spanish onion, diced 2 garlic cloves, chopped ¼ cup flat-leaf parsley leaves, chopped, reserve some for garnish 2 ripe medium tomatoes, peeled, seeded and finely chopped 3 cups short grain Spanish rice, preferably Calasparra rice 51/2 cups strong chicken broth, warmed Generous pinch of saffron threads (about ½ tsp) ½ dozen littleneck clams, scrubbed ½ dozen mussels, scrubbed ½ lb jumbo shrimp, peeled and de-veined 2 lobster tails, cut in half lengthwise ¼ cup frozen sweet peas, thawed Lemon wedges 14-16 inch paella pan or wide shallow skillet Instructions Combine paprika, oregano and salt. Rub this spice mixture all over the chicken and marinate, covered, for 1 hour in the refrigerator. Preheat oven to 325 degrees Heat the oil in the paella pan over medium high heat. Sauté the chorizo until lightly browned, remove from pan and set aside. Add chicken, skin side down, and brown on all sides, turning with tongs. Remove from pan and set aside. Sauté onions in the same pan used for browning meat. When the onions are starting to brown, add the red peppers, garlic and majority of the parsley. Cook for 2 or 3 minutes over medium heat. Add the tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir fry to coat the grains with the onion mixture. Pour in the warmed chicken broth and the saffron. The broth will almost fill the pan. Bring the mixture to a boil. Simmer for 5 minutes, stirring occasionally. Press the clams into the rice. Simmer the mixture for 5 minutes more, occasionally moving the pan on top of the flame so the price cooks evenly and starts to absorb the liquid. You should still have a lot of liquid in the pan. Press the chicken (with any juices that have accumulated), chorizo, mussels, shrimp and lobster into the rice. Place pan in oven and bake, uncovered, for 25 minutes. Remove paella pan from oven. Sprinkle on peas and remaining parsley. Place on stove top, cover with foil and let sit for 10 minutes. Garnish with lemon wedges and serve. Serves 4-6 people using a 14 inch paella pan. Artichoke, Leek and Potato Gratin ingredients6 medium to large leeks (about 1 1/2 pounds; white and pale-green parts only), trimmed, halved lengthwise, washed, and cut crosswise into 2-inch pieces2 teaspoons kosher salt 6 large russet (baking) potatoes (about 3 pounds), peeled 6 ounces Emmental, shredded (1 1/2 cups packed) 1 (11-ounce) jar water-packed artichoke hearts, drained and sliced 1 1/2 teaspoons freshly ground black pepper 2 cups half-and-half 1/3 cup Parmesan cheese, finely grated preparationPreheat oven to 425°F. Butter 9- by 13-inch glass baking dish or 14-inch oval gratin dish.In medium saucepan over moderately high heat, combine leeks, 1/2 teaspoon kosher salt, and 2/3 cup water. Cover, bring to boil, then reduce heat and simmer, stirring occasionally, until tender, about 8 minutes. Drain, transfer leeks to medium bowl, and let cool. Using food processor slicing disk or mandoline, thinly slice potatoes, then transfer to large bowl and add cold water to cover. Stir with hands to rinse, drain well, and repeat. Layer potatoes between paper towels and pat dry. Add Emmental cheese, artichokes, pepper, and remaining 1 1/2 teaspoons kosher salt to leeks and toss well. Layer 1/3 of potatoes in bottom of prepared dish, overlapping slightly. Evenly spoon 1/2 of leek-cheese mixture over top. Top with second layer of potatoes, then remaining leek-cheese mixture, then final layer of potatoes. Slowly pour half-and-half over top. Cover snugly with foil. Bake 40 minutes. Remove foil, sprinkle Parmesan cheese over top, and bake until top is golden and potatoes are easily pierced with small knife, about 20 minutes more. Serve warm. ingredients1/4 cup minced drained bottled roasted red peppers2 tablespoons mayonnaise 1 teaspoon fresh lemon juice a pinch of ground cumin a 6 1/2-ounce can tuna packed in oil, drained well 1 hard boiled large egg, minced 1 hot cherry pepper, seeded and minced two 5-inch-long soft Italian rolls 1/2 small red onion, sliced thin 4 slices of Emmental cheese 2 tablespoons olive oil preparationIn a bowl whisk together the roasted peppers, the mayonnaise, the lemon juice, and the cumin, add the tuna, flaked, the egg, the cherry pepper, and salt and black pepper to taste, combine the mixture well. Split the rolls, divide the mixture between the bottoms, and top each portion with half the onion, 2 slices of the Emmental cheese, and the tops of the rolls. In a large skillet heat the oil over moderate heat until it is hot but not smoking and in it cook the sandwiches, pressing them with a spatula and turning them, for 8 minutes, or until the bread is golden brown and the cheese is melted.Cheese puffs
ingredients1 cup water6 tablespoons (3/4 stick) butter, cut into small pieces 3/4 teaspoon salt 1/4 teaspoon ground black pepper 1/2 cup all purpose flour 1 tablespoon Dijon mustard 4 large eggs 1 cup (packed) coarsely grated Emmental
preparationPosition 1 rack in top third and 1 rack in bottom third of oven and preheat to 425°F. Butter and flour 2 large baking sheets. Combine 1 cup water, butter, salt, and pepper in heavy medium saucepan; bring to boil over medium-high heat. Add flour and stir vigorously with wooden spoon until mixture forms smooth ball. Continue stirring until film forms over bottom of saucepan, about 2 minutes. Remove pan from heat. Beat in mustard. Beat in eggs 1 at a time. Beat in cheese.Drop batter by heaping teaspoonfuls onto prepared sheets, spacing about 1 1/2 inches apart; bake 15 minutes. Reverse position of sheets and bake until puffs are golden brown, about 5 minutes longer. Serve hot
Serves 6 main-course servings or 12 first –course or buffet servings
1 1/2 pounds fresh ricotta cheese, or 3 cups packaged whole-milk ricotta Tomato sauce 2 eggplants (each about 1-11/2 pounds) Coarse salt ½ cup olive oil ½ cup vegetable oil 3 eggs All-purpose flour 1 cup freshly grated parmigiano-reggiano cheese 3 tablespoons chopped Italian parsley Freshly ground pepper 8 oz fresh mozzarella cheese, cut into sticks 8 fresh basil leaves
Tomato sauce: 35 oz peeled (milled) ¼ cup extra virgin olive oil ½ cup onion chopped ¼ cup finely shredded carrots ¼ cup chopped celery 2 dried bay leaves Salt Red pepper
Instructions: Mill tomatoes Heat oil and stir in onion, cook for about three minutes Add carrots and celery and cook for ten minutes.
Add tomatoes and bay leaves bring to a boil. Season with salt and crushed red pepper( I use about 1/8 teaspoon of red pepper flakes. Bring to a boil then lower the heat and cook uncovered for about 45 minutes. The day before, put ricotta in a colander lined with cheesecloth. Drain in refrigerator overnight. Remove strips of peel from eggplant, slice, salt and drain in colander for at least 1 hour. Wash with water and drain Heat olive oil and vegetable oil Beat 2 eggs and 1 teaspoon of coarse salt Spread flour in a flat plate Dredge eggplant in flour then in egg Fry to golden brown then drain on paper towel Preheat oven to 375 Add ½ cup of grated cheese and the parsley to the drained ricotta. Beat egg and add to mix Use 1 cup of tomato sauce on the bottom of pan, sprinkle with parmigiano cheese Spoon about 2 tablespoons of mixture onto eggplant and roll Cover with tomato sauce and rest of the cheese and the basil Loosely cover pan with aluminum foil Bake 30 minutes let rest for at least 10 minutes 1 orange, sliced 1 lime, sliced ½ lemon, sliced 1 ½ ounces brandy 2 tablespoons sugar 750ml bottle light red wine, chilled 12 ounces club soda, chilled About 3 cups ice cubes
Instructions: In a large (at least 2 quart) glass pitcher, combine the orange, lime and lemon slices. Add the brandy and sugar, and stir until sugar has dissolved. Slowly pour in the wine, stirring gently. Refrigerate for at least 2 hours or as long as overnight. When ready to serve, add the club soda and stir gently with a long-handled wooden spoon. Fill highballs, wine glasses or other decorative glasses with ice cubes and slowly pour the sangria over the ice, allowing fruit slices to fall into the glasses. Ingredients 81/2 cups (1200 grams) unbleached flour 21/2 cups warm water (600 grams) (115-120 deg. F) 2 teaspoons active dry yeast 2 tablespoons salt
This is the dough used to make the oregnata in the Italian Speialties cooking class. It’s important to use unbleached flour. Make sure the yeast is fresh, otherwise the dough will not rise as much as it should. It’s best to measure the water temperature with an instant read thermometer. The mixing of the dough is best done using a Kitchen Aid stand mixer, or other mixer that has high power at low speed. The best way to measure flour is by weight to eliminate variations in the amount that is packed into a measuring cup. Weighing also makes it easy to increase or decrease the amount of dough made. For water, a volume measurement (cups) is fine, but professional bakers weigh everything to ensure the best consistency. Procedure Place the water in the mixer bowl and add the yeast. Mix well with a whisk and allow to stand for about 10 minutes. The mixture should look creamy when the yeast has been activated. Place the mixer bowl on the mixer with the paddle attachment. With the mixer running at the slowest speed, add the flour in 3-4 portions. Wait until each portion has been incorporated before adding the next. When the dough comes together around the paddle, stop the mixer, remove the dough from the paddle and return it to the bowl. Using the dough hook attachment, knead the dough for about 4 minutes on medium-high speed. Turn the dough out onto a floured board or counter top and knead by hand for a few minutes until the surface becomes smooth and slightly shiny. Form the dough into a ball and transfer it to a large bowl lightly coated with olive oil. Turn the dough in the bowl to put the oil-coated side on top. Cover the bowl with plastic wrap or foil and place in a warm location (85-95 deg F) until the dough doubles in size (about 1-11/2 hours). Remove the dough from the bowl and flatten into a disk with the palms of your hands. Divide in two pieces and shape each one into a ball. Place each piece in a bowl, cover with plastic wrap or foil, and allow to rise until doubled in size (about and hour). The dough will then be ready to roll out and shape into its final form. Green Salad with Honey Almond Vinaigrette and Ricotta Salata Serves six 1 pound mixed greens with some additional dandelion greens 6 tablespoon olive oil ¼ cup sliced almonds, toasted 2 tablespoons red wine vinegar 1 teaspoon honey Salt Freshly ground black pepper ¼ pound ricotta salata cut into shards with a vegetable peeler Instructions: Cut tough stems from the greens and remove wilted leaves. Wash well and dry with a salad spinner. Refrigerate in a colander for at least 2 hours to allow any additional water to drain. To make the dressing, combine the olive oil, 2 tablespoons of toasted almonds, vinegar, and honey in a blender or food processor and blend until smooth. Add salt and pepper to taste. Place greens in a large bowl, season with salt and pepper, and pour dressing over them. Toss well. Transfer to serving plates, sprinkle with the remaining toasted almonds and top with the shaved ricotta salata. Serve immediately. Serves 6 2 cups Arborio or other short-grain Italian rice 2 large or 3 medium vine-ripened tomatoes cut into 1-inch pieces (about 3 cups) 8 oz. fresh mozzarella cut into 1/2 inch cubes (1 generous cup) Salt, freshly ground black pepper 1/4 cup extra virgin olive oil 1/4 cup fresh lemon juice 1/2 cup shredded fresh basil leaves Preparation Bring 2 quarts of water to boil in a large saucepan. Stir in the rice and cook until al dente, tender but firm, 14-16 minutes. Drain the rice and spread it out on a clean tray to cool. When the rice is cool and feels dry, toss it in a bowl along with the tomatoes, mozzarella, salt and pepper. Whisk the oil and lemon juice together in a small separate bowl and pour over the salad, tossing gently until all the rice is coated and the ingredients are mixed well. Let stand at room temperature 30 min to an hour. Just before serving, toss in the basil, check the seasoning and serve.
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