Italian Spinach Sausage Pie
Ingredients
1 pound bulk Italian sausage
6 eggs
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
4 cups shredded mozzarella cheese
3/4 cup ricotta cheese
1/2 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1 (10 inch) pastry for a double crust pie
1 tablespoon water
Directions
In a skillet, cook sausage over medium heat until no longer pink; drain. Separate one egg and set the yolk aside. In a mixing bowl, beat the egg white and remaining eggs. Add spinach, mozzarella cheese, ricotta cheese, salt, garlic powder, pepper and sausage; mix well.
Line a 10-in. pie plate with bottom pastry. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. If desired, cut out holly leaf and berry shapes from pastry scraps; place on top crust. Beat water and remaining egg yolk; brush over top.
Bake at 375 degrees F for 50-60 minutes or until crust is golden brown and filling is bubbly. Let stand for 10 minutes before cutting.
Tuesday, April 17, 2012
Tuesday, April 3, 2012
Eggplant Rollatini
Ingredients:
2 medium-sized eggplants
Sea salt and freshly ground black pepper
Can vegetable spray
32 ounces (part skim okay) ricotta cheese
2 large eggs , lightly beaten
1/2 cup shredded mozzarella
8 tablespoons grated Parmesan
3 tablespoons toasted pine nuts
20 basil leaves, chiffonaded
Extra-virgin olive oil, for drizzling
2 cups fresh tomato sauce, recipe follows
Directions
Preheat the grill pan and preheat the oven to 375 degrees F.
Place a rack over a large baking sheet. Cut the 2 ends off the eggplant. Cut the eggplants lengthwise, into 1/2-inch thick slices. Arrange eggplant slices onto rack. Sprinkle with sea salt to help remove excess moisture and any bitterness from the eggplants. Set aside for about 10 to 15 minutes. Rinse off the salt from the eggplants and pat dry with a towel. Spray hot grill pan liberally with vegetable spray and then place eggplant slices on the grill until lightly browned on each side and tender, about 4 minutes per side. Remove slices from the grill pan and allow to cool.
In a large bowl, beat eggs until lightly scrambled. Mix the ricotta in with the egg. Add mozzarella, 3 tablespoons of Parmesan cheese and toasted pine nuts and gently combine. Fold in basil just to combine. Do not overmix.
Place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly. Place the eggplant rollatini into a greased (with olive oil) 13 by 9-inch baking dish, seam side down. Continue with remaining eggplant. Evenly distribute the tomato sauce on top of the eggplant rollatini. Season with salt and pepper. Sprinkle with remaining 5 tablespoons of Parmesan cheese and bake for 15 minutes. When cooked, drizzle the top with extra-virgin olive oil.
Simple Tomato Sauce
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 cans diced tomatoes, mash as it boils
2 dried bay leaves
Add some prego, ketchup, saraca sauce, Italian seasonings
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, can add some unsalted butter (I didn’t do this).
2 medium-sized eggplants
Sea salt and freshly ground black pepper
Can vegetable spray
32 ounces (part skim okay) ricotta cheese
2 large eggs , lightly beaten
1/2 cup shredded mozzarella
8 tablespoons grated Parmesan
3 tablespoons toasted pine nuts
20 basil leaves, chiffonaded
Extra-virgin olive oil, for drizzling
2 cups fresh tomato sauce, recipe follows
Directions
Preheat the grill pan and preheat the oven to 375 degrees F.
Place a rack over a large baking sheet. Cut the 2 ends off the eggplant. Cut the eggplants lengthwise, into 1/2-inch thick slices. Arrange eggplant slices onto rack. Sprinkle with sea salt to help remove excess moisture and any bitterness from the eggplants. Set aside for about 10 to 15 minutes. Rinse off the salt from the eggplants and pat dry with a towel. Spray hot grill pan liberally with vegetable spray and then place eggplant slices on the grill until lightly browned on each side and tender, about 4 minutes per side. Remove slices from the grill pan and allow to cool.
In a large bowl, beat eggs until lightly scrambled. Mix the ricotta in with the egg. Add mozzarella, 3 tablespoons of Parmesan cheese and toasted pine nuts and gently combine. Fold in basil just to combine. Do not overmix.
Place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly. Place the eggplant rollatini into a greased (with olive oil) 13 by 9-inch baking dish, seam side down. Continue with remaining eggplant. Evenly distribute the tomato sauce on top of the eggplant rollatini. Season with salt and pepper. Sprinkle with remaining 5 tablespoons of Parmesan cheese and bake for 15 minutes. When cooked, drizzle the top with extra-virgin olive oil.
Simple Tomato Sauce
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 cans diced tomatoes, mash as it boils
2 dried bay leaves
Add some prego, ketchup, saraca sauce, Italian seasonings
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, can add some unsalted butter (I didn’t do this).
Creme Anglaise (Topping for Dessert)
Ingredients:
· 4 egg yolks
· ½ cup white sugar
· 1 cup milk
· ½ cup heavy cream
· 1 vanilla bean
· Pinch of salt
In bowl, take:
4 eggs yolks
½ cup white sugar
Wisk in a bowl until light and fluffy, about 3 minutes.
Put 1 cup milk in a heavy saucepan.
Add ½ cup heavy cream.
Take vanilla bean – flatten it with edge of knife.
Then split it down the middle w/ the tip of the knife.
Scrape out all the seeds with the back of the knife.
Add seeds and pod to milk/cream mixture.
Put on stove on medium-low heat to just below a simmer.
When you whiffs of steam and small bubbles on the edge of the pan and turn off the heat and take off stove.
Next – temper the eggs.
Add ¼ cup of hot milk to egg mixture and quickly whisk.
Then add another ¼ cup and whisk.
Then add full egg mixture to hot milk mixture – whisk while you pour.
Put back on stove on low heat. Switch to a spatula and mix using a figure 8 motion, making sure spatula touches bottom of pan.
Mixture will thicken (continue mixing).
Mix until mixture coats spatula and holds a finger mark.
Then, turn off heat and quickly pour mixture in strainer into a bowl that’s sitting in an ice bath (big bowl w/ ice water, then small bowl floating in it).
Add pinch of salt.
It will thicken as it cools.
Once cool, put in bowl and refrigerate until use. Pour over cake, crepe or other dessert.
· 4 egg yolks
· ½ cup white sugar
· 1 cup milk
· ½ cup heavy cream
· 1 vanilla bean
· Pinch of salt
In bowl, take:
4 eggs yolks
½ cup white sugar
Wisk in a bowl until light and fluffy, about 3 minutes.
Put 1 cup milk in a heavy saucepan.
Add ½ cup heavy cream.
Take vanilla bean – flatten it with edge of knife.
Then split it down the middle w/ the tip of the knife.
Scrape out all the seeds with the back of the knife.
Add seeds and pod to milk/cream mixture.
Put on stove on medium-low heat to just below a simmer.
When you whiffs of steam and small bubbles on the edge of the pan and turn off the heat and take off stove.
Next – temper the eggs.
Add ¼ cup of hot milk to egg mixture and quickly whisk.
Then add another ¼ cup and whisk.
Then add full egg mixture to hot milk mixture – whisk while you pour.
Put back on stove on low heat. Switch to a spatula and mix using a figure 8 motion, making sure spatula touches bottom of pan.
Mixture will thicken (continue mixing).
Mix until mixture coats spatula and holds a finger mark.
Then, turn off heat and quickly pour mixture in strainer into a bowl that’s sitting in an ice bath (big bowl w/ ice water, then small bowl floating in it).
Add pinch of salt.
It will thicken as it cools.
Once cool, put in bowl and refrigerate until use. Pour over cake, crepe or other dessert.
Ice Cream Sandwich Cake
Ingredients:
· 12 ice cream sandwiches, unwrapped
· 1 (6 1/2 ounce) can whipped cream – more whipped cream for sides
· 1 cup chopped Oreo cookies
Directions:
· Place plate in the freezer for awhile (ice cream will melt fast!)
· Arrange 4 ice cream sandwiches long sides touching on a serving plate.
· Squirt an even layer of whipped cream over top.
· Scatter with 1/3 cup chopped Oreos
· Repeat layers 2 times, garnishing top with a few larger chunks of Oreos
· If ice cream starts to melt, may need to put back in freezer for a few minutes
· Then cover sides of cake w/ whip cream (use fresh whipped cream for this)
· Freeze 6 hours or until firm.
· Slice to serve.
· May be frozen for up to a week.
· 12 ice cream sandwiches, unwrapped
· 1 (6 1/2 ounce) can whipped cream – more whipped cream for sides
· 1 cup chopped Oreo cookies
Directions:
· Place plate in the freezer for awhile (ice cream will melt fast!)
· Arrange 4 ice cream sandwiches long sides touching on a serving plate.
· Squirt an even layer of whipped cream over top.
· Scatter with 1/3 cup chopped Oreos
· Repeat layers 2 times, garnishing top with a few larger chunks of Oreos
· If ice cream starts to melt, may need to put back in freezer for a few minutes
· Then cover sides of cake w/ whip cream (use fresh whipped cream for this)
· Freeze 6 hours or until firm.
· Slice to serve.
· May be frozen for up to a week.
Salmon in Herbed Butter Sauce
Ingredients:
1 (5 to 6 pound) whole salmon
2 to 3 tablespoons olive oil
Salt and freshly ground black pepper
Herbed Butter Sauce, recipe follows
Directions:
Preheat oven to 375 degrees F. Preheat a grill to high heat.
To make the fish:
Season the fish with the olive oil, and salt and pepper. Grill on both sides until the fish has clear grill marks, about 6 minutes per side. Remove from the grill, place on a sheet pan, and finish in the oven.
Transfer to a warmed platter and brush with Herbed Butter Sauce.
Herbed Butter Sauce:
2 shallots, minced
1 tablespoon unsalted butter, plus 1/2 cup cold unsalted butter
1/4 cup Chardonnay
2 tablespoons chicken stock
1 tablespoon white wine vinegar
1 tablespoon lemon juice
1/4 cup heavy cream
1/2 cup packed chopped tarragon leaves
2 tablespoons packed chopped parsley leaves
Salt and freshly ground black pepper
To make the sauce: in a small pan, sweat the shallots in butter. Add the wine, stock, vinegar, and lemon juice and simmer until reduced by half.
Stir in 3 tablespoons cream. Add half of the tarragon. Whisk in the cold butter, 1 tablespoon at a time, strain and add remaining tarragon and chopped parsley. Season with salt and pepper to taste.
1 (5 to 6 pound) whole salmon
2 to 3 tablespoons olive oil
Salt and freshly ground black pepper
Herbed Butter Sauce, recipe follows
Directions:
Preheat oven to 375 degrees F. Preheat a grill to high heat.
To make the fish:
Season the fish with the olive oil, and salt and pepper. Grill on both sides until the fish has clear grill marks, about 6 minutes per side. Remove from the grill, place on a sheet pan, and finish in the oven.
Transfer to a warmed platter and brush with Herbed Butter Sauce.
Herbed Butter Sauce:
2 shallots, minced
1 tablespoon unsalted butter, plus 1/2 cup cold unsalted butter
1/4 cup Chardonnay
2 tablespoons chicken stock
1 tablespoon white wine vinegar
1 tablespoon lemon juice
1/4 cup heavy cream
1/2 cup packed chopped tarragon leaves
2 tablespoons packed chopped parsley leaves
Salt and freshly ground black pepper
To make the sauce: in a small pan, sweat the shallots in butter. Add the wine, stock, vinegar, and lemon juice and simmer until reduced by half.
Stir in 3 tablespoons cream. Add half of the tarragon. Whisk in the cold butter, 1 tablespoon at a time, strain and add remaining tarragon and chopped parsley. Season with salt and pepper to taste.
Salmon with Lemon and Dill
Ingredients:
Salmon fillets
1/4 cup butter, melted
5 tablespoons lemon juice
1 tablespoon dried dill weed
1/4 teaspoon garlic powder
Sea salt to taste
Freshly ground black pepper to taste
Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
Place salmon in the baking dish. Mix the butter and lemon juice in a small bowl, and drizzle over the salmon. Season with dill, garlic powder, sea salt, and pepper.
Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.
Tips: Melt butter in a pan and add chopped minced garlic…also added a little cream. Make sure to use fresh lemon juice. I served over asparagus risotto.
Salmon fillets
1/4 cup butter, melted
5 tablespoons lemon juice
1 tablespoon dried dill weed
1/4 teaspoon garlic powder
Sea salt to taste
Freshly ground black pepper to taste
Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
Place salmon in the baking dish. Mix the butter and lemon juice in a small bowl, and drizzle over the salmon. Season with dill, garlic powder, sea salt, and pepper.
Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.
Tips: Melt butter in a pan and add chopped minced garlic…also added a little cream. Make sure to use fresh lemon juice. I served over asparagus risotto.
Corn Chowder
Ingredients:
2 tablespoons butter
Olive oil
1 onion, diced
2 garlic cloves, minced
6 sprigs of fresh thyme, leaves only (I put a few basil leaves instead)
1/4 cup all-purpose flour
6 cups canned vegetable stock
2 cups heavy cream (I used 1 cup heavy cream/1 cup milk but using heavy cream tastes better!)
2 potatoes, peeled and diced
6 ears of corn (or use 2 cans of sweet whole kernal corn)
Little salt to taste at end (the veggie broth is salty)
1/4 cup chopped fresh parsley leaves (you can use basil or dried parsley too)
Directions:
Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add onion, garlic and thyme (or basil) and cook until veggies are nice and soft, about 8-10 minutes. Add flour to veggies and stir well to coat everything well.
Pour in veggie stock and bring to a boil. Add cream (and milk for me) and the potatoes. Bring to a boil and boil hard for 7 minutes, until the potatoes break down.
Cut corn kernals off the cob and add to soup (or add in the cans). Add black pepper and let simmer until corn is soft, about 10-12 minutes. Stir in parsley (or basil) and add in little more olive oil. Add salt to taste (but taste it first!).
2 tablespoons butter
Olive oil
1 onion, diced
2 garlic cloves, minced
6 sprigs of fresh thyme, leaves only (I put a few basil leaves instead)
1/4 cup all-purpose flour
6 cups canned vegetable stock
2 cups heavy cream (I used 1 cup heavy cream/1 cup milk but using heavy cream tastes better!)
2 potatoes, peeled and diced
6 ears of corn (or use 2 cans of sweet whole kernal corn)
Little salt to taste at end (the veggie broth is salty)
1/4 cup chopped fresh parsley leaves (you can use basil or dried parsley too)
Directions:
Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add onion, garlic and thyme (or basil) and cook until veggies are nice and soft, about 8-10 minutes. Add flour to veggies and stir well to coat everything well.
Pour in veggie stock and bring to a boil. Add cream (and milk for me) and the potatoes. Bring to a boil and boil hard for 7 minutes, until the potatoes break down.
Cut corn kernals off the cob and add to soup (or add in the cans). Add black pepper and let simmer until corn is soft, about 10-12 minutes. Stir in parsley (or basil) and add in little more olive oil. Add salt to taste (but taste it first!).
White Chocolate, Chocolate Cookies with Macadamia Nuts
Ingredients:
1 cup unsalted butter
1 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 tsp vanilla
1 1/4 cups unsweetened cocoa powder
1 1/4 cups all-purpose flour
½ cup white chocolate instant pudding
1 tsp baking soda
1 tsp baking powder
2 cups white chocolate chips
Small packet of macadamia nuts
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Combine the cocoa, flour, and baking soda, gradually stir into the creamed mixture. Finally, fold in white chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 7:30 minutes in the preheated oven, until puffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
1 cup unsalted butter
1 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 tsp vanilla
1 1/4 cups unsweetened cocoa powder
1 1/4 cups all-purpose flour
½ cup white chocolate instant pudding
1 tsp baking soda
1 tsp baking powder
2 cups white chocolate chips
Small packet of macadamia nuts
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Combine the cocoa, flour, and baking soda, gradually stir into the creamed mixture. Finally, fold in white chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 7:30 minutes in the preheated oven, until puffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Crab Salad
mayonnaisechopped onionchopped olivesparsleychili saucewhite wine vinegarworcestershire saucesalt and pepper-stir all together and refrigerate. -to serve put the crab meat into chilled dressing-cut large plum tomatoes like a flower but not all the way through-spoon the crab mxture over the tomatoes garnish with hard boiled egg slice if desired.Yup,cut the tomato into 8 slice but not cut at all just little bit and open it ang spoon the crab meat on top or put inside the tomato.
Spaghetti/Linguine/Papperdelle with Mushrooms and Shrimp
Ingredients:
3 tablespoons extra virgin olive oil
1 garlic clove (crushed)
Portabella mushrooms, sliced
1 pound medium shrimps, shelled, deveined, cut in half (optional)
1/8 teaspoon red hot pepper flakes
2 tablespoons unsalted butter
1/4 cup freshly grated parmesan cheese (plus extra to pass around) – pecorino cheese is awesome!
3/4 pound dried pappardelle/pasta
Can also add spinach or artichokes
Directions:
Heat oil and some butter in a large skillet over medium heat. Add garlic, red pepper flakes, and oregano and fresh parsley - let it cook until fragrant. Add mushrooms and cook. Add salt and pepper. Can add shrimp or can make shrimp separately…(like gambas).
Cook pasta (al dente) and toss the pasta with the sauce – add more olive oil if needed. Also toss in some pecorino cheese.
3 tablespoons extra virgin olive oil
1 garlic clove (crushed)
Portabella mushrooms, sliced
1 pound medium shrimps, shelled, deveined, cut in half (optional)
1/8 teaspoon red hot pepper flakes
2 tablespoons unsalted butter
1/4 cup freshly grated parmesan cheese (plus extra to pass around) – pecorino cheese is awesome!
3/4 pound dried pappardelle/pasta
Can also add spinach or artichokes
Directions:
Heat oil and some butter in a large skillet over medium heat. Add garlic, red pepper flakes, and oregano and fresh parsley - let it cook until fragrant. Add mushrooms and cook. Add salt and pepper. Can add shrimp or can make shrimp separately…(like gambas).
Cook pasta (al dente) and toss the pasta with the sauce – add more olive oil if needed. Also toss in some pecorino cheese.
Chocolate Kahlua Trifle
Ingredients:
1 (18 1/4 ounce) devil's food cake mix
1 cup Kahlua
2 (3 ounce) boxes instant chocolate pudding mix (I used 3 big boxes of the non-fat, sugar-free chocolate pudding)
3 cups Cool Whip, thawed
Heath bars, crumbled (optional but recommended!)
Directions:
1. Prepare, bake and cool cake in a 9 x 13 inch pan according to package directions.
2. Once cake has cooled, poke holes in cake with fork and pour KAHLUA over top.
3. Refrigerate several hours or overnight and cut cake into cubes.
4. In a large bowl, prepare pudding mixes with milk, according to package directions.
5. Using a large clear glass bowl or trifle dish, layer 1/3 each of cake cubes, pudding and Cool Whip (then add heath bars).
6. Repeat layers 2 more times.
7. Refrigerate until serving time.
1 (18 1/4 ounce) devil's food cake mix
1 cup Kahlua
2 (3 ounce) boxes instant chocolate pudding mix (I used 3 big boxes of the non-fat, sugar-free chocolate pudding)
3 cups Cool Whip, thawed
Heath bars, crumbled (optional but recommended!)
Directions:
1. Prepare, bake and cool cake in a 9 x 13 inch pan according to package directions.
2. Once cake has cooled, poke holes in cake with fork and pour KAHLUA over top.
3. Refrigerate several hours or overnight and cut cake into cubes.
4. In a large bowl, prepare pudding mixes with milk, according to package directions.
5. Using a large clear glass bowl or trifle dish, layer 1/3 each of cake cubes, pudding and Cool Whip (then add heath bars).
6. Repeat layers 2 more times.
7. Refrigerate until serving time.
Dirty Rice with Smoked Sausage or Kielbasa
Ingredients:
2 cups long grain white rice
5 cups chicken stock, divided
2 tablespoons vegetable oil
1 pound smoked pork sausage, sliced
1 clove garlic, minced
1 large onion, chopped
1 stalk celery, chopped
1 can dark kidney beans
1 medium green bell pepper, chopped
1/4 teaspoon cayenne
1/4 cup chopped fresh parsley leaves (can replace with Thyme)
Kosher salt and freshly ground black pepper
Directions:
Make the rice, in a medium saucepan combine the rice and chicken stock. Bring to a boil, reduce the heat and simmer until all the stock is absorbed into the rice, about 20 minutes.
Meanwhile heat oil in a heavy-bottomed saute pan over medium-high heat. Brown the sausage. Once browned, add the garlic, onion, celery, and green bell pepper. Cook until softened, about 5 minutes. Season with salt and pepper. Add 1 cup chicken stock and cayenne. Cook until the stock has reduced a little. Add the cooked rice and parsley and stir thoroughly. Taste and season with salt and pepper, if necessary.
2 cups long grain white rice
5 cups chicken stock, divided
2 tablespoons vegetable oil
1 pound smoked pork sausage, sliced
1 clove garlic, minced
1 large onion, chopped
1 stalk celery, chopped
1 can dark kidney beans
1 medium green bell pepper, chopped
1/4 teaspoon cayenne
1/4 cup chopped fresh parsley leaves (can replace with Thyme)
Kosher salt and freshly ground black pepper
Directions:
Make the rice, in a medium saucepan combine the rice and chicken stock. Bring to a boil, reduce the heat and simmer until all the stock is absorbed into the rice, about 20 minutes.
Meanwhile heat oil in a heavy-bottomed saute pan over medium-high heat. Brown the sausage. Once browned, add the garlic, onion, celery, and green bell pepper. Cook until softened, about 5 minutes. Season with salt and pepper. Add 1 cup chicken stock and cayenne. Cook until the stock has reduced a little. Add the cooked rice and parsley and stir thoroughly. Taste and season with salt and pepper, if necessary.
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