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Bella Sera Catering - Personal Recipes Tequila w/ Fresh
Mint and Pineapple 3 cups rice
You can find sushi vinegar prepared at a grocery story or you can easily make it by pouring the vinegar, sugar and salt into a pan under low heat until the sugar and salt are dissolved. If you like sweeter vinegar, just add more sugar.
Pour sushi vinegar over cooked rice and mix it gently. You can do this in a wooden bowl for making sushi rice or in your rice cooker by turning off the cooker and pouring the vinegar and mixing gently and evenly and leaving it until it cools down to room temperature. The lid should remain open.
Cover a makisu (sushi rolling mat) with plastic wrap. Place half of a sheet of the seaweed over the plastic on the mat. Place a handful of rice across the seaweed and spread it evenly over the seaweed. Place some of the sliced tuna along the center of the rice. Add some cucumber, carrots and avocado along the center of the rice. Using the mat and plastic wrap, roll the rice around the filling and press lightly to seal. Cut the sushi roll into bite sized pieces. Repeat with the remaining ingredients.
Spinach, Pear and
Pancetta Salad
Sauté pancetta in skillet over medium heat until crisp.
Drain on paper towels. Pour all but 1 tablespoon of the drippings out. Add
shallots and cook until soft. Add vinegar, mustard and thyme; whisk to blend.
Add oil and whisk to blend. Season with salt and pepper. Keep warm. Combine
spinach, pears, red onion and pancetta in a large bowl. Toss with enough
dressing to coat. Gnocchi con
Pizelle e Pancetta Preheat the oven to 350 degrees F. Wash the potatoes, prick them with a fork and place them on a sheet pan. Bake them until very soft, about 1 1/2 to 2 hours. (Resist roasting them at a higher temperature to speed up the process--you want the skin and flesh just inside the skin to become crusty.) Cool them slightly and scoop out the insides. Rice the scooped potato with a ricer, or mash them with a fork. Place them in a bowl and cover with a damp cloth to retain their heat. The potatoes must be used while they are still very warm. Beat the eggs and yolk lightly together in a small bowl. Add them to the potatoes along with the flour, salt, a few grinds of freshly ground black pepper. Mix gently with your hands until all the ingredients are well incorporated and the dough is smooth. Turn the dough out onto a lightly floured flat surface. Lightly knead and add a little more flour if the dough is overly sticky. Let the dough rest for 10 minutes, uncovered. Roll the dough into thin 1/2-inch thick logs and cut into 1/2-inch pieces. Using a generous amount of flour, press each piece against your thumb tip to make a dent or roll it over the back and off the tip of a floured fork tines to make the traditional ridged shape. Place the finished gnocchi on a lightly floured sheet pan. Cook them as soon as possible in boiling salted water. (For every 5 quarts of water add 2 tablespoons of kosher salt.) Add the gnocchi to the boiling water. When they rise to the top, let them cook for a minute or two and then remove them with a slotted spoon. Drain well and toss in sauté pan below. Render the pancetta until it is almost crisp. Remove the pancetta and all but 1 tablespoon of oil. Add garlic and peas and cook for just a moment at medium heat. Add pancetta and drained gnocchi. Continue to sauté until the gnocchi is coated. Sprinkle the pan with parmesan cheese and serve. Note: If the gnocchi are not to be cooked right away, they should be frozen. The gnocchi can be made up to two weeks in advance and frozen on sheet pans. Once they are frozen solid they can be transferred to a sealable bag or wrapped tightly to avoid freezer burn. Do not thaw them before cooking or they will stick together. To cook them, throw the frozen gnocchi directly into the boiling salted water without thawing. Their cooking time will be slightly longer than unfrozen but their preparation should be completed in the same manner as with fresh gnocchi. Caramelized Salmon in
Soy Sauce and Grand Marnier Grated Ginger
Cover the flesh side of the fillets with the grated ginger and chopped cilantro. Cover the fish and refrigerate over night if possible (at least 3 hours).
Heat a large skillet or sauté pan to medium-high
heat. Put some oil in the pan to
prevent the fish from sticking. When
the pan is hot, take each fillet and dunk them in the sugar to coat the flesh
side of the fish. Quickly put the fish
into the skillet, sugar side down, for about 2-3 minutes (until the fish is
seared and the sugar has begun to caramelize). Once the fish is ready, flip the fillets
over and continue cooking skin-side down.
Once all the fillets are cooking this way, add the soy sauce and the
Grand Marnier to the pan away from the heat (be careful, the Grand Marnier
has alcohol). Continue to cook the
fillets until they are cooked up to medium. Chocolate Rum Mousse 6 large wine glasses
In a saucepan over medium heat, combine half of the sugar and the 2 tablespoons water. Heat, stirring, until the sugar dissolves, about 3 minutes. Remove from the heat and let cool.
In a bowl, whip the cream until stiff peaks form. In a separate bowl, beat together the egg yolks and the remaining sugar with a wooden spoon until the mixture falls from the spoon in a ribbon, about 5 minutes. Add the rum and the cooled sugar syrup and mix well. Gently fold in the whipped cream.
In a small saucepan, melt the chocolate over low heat and remove from the heat. Allow to cool slightly and then add to the egg-cream mixture. Stir in the chopped almonds. Spoon the mousse into the wine glasses, cover and chill for 6 – 12 hours before serving. Garnish with a dollop of fresh whipped cream and a mint leaf.
Arancine (Risotto Balls) In a deep sauce pan, pour in approximately 2 inches of oil and heat on medium-high until a drop of water sizzles. Form the risotto into balls that are about the size of a billiard ball. Take one piece of cubed mozzarella and place it in the center of the arancine and then cover with more risotto. Dredge the balls in the bread crumbs and fry in the oil until a nice orange/brown color is achieved. Drain on paper towels and enjoy! Warm Spinach and
Apple Salad with Bacon In a skillet set over moderate heat, cook the bacon until it is crisp. Transfer the bacon to a plate lined with paper towels and let it drain. Pour off all but 2 tablespoons fat from skillet. Add the vinegar, mustard, sugar, salt and pepper to the skillet and bring the mixture to a quick boil while stirring. On each plate, place the spinach, onion, bacon and apple and then drizzle the hot dressing over the top and serve immediately. Roasted Peppers
and Potato Soup Roast the peppers until they are blackened on the outside, and then place them in a plastic bag for 15 minutes until they are able to be peeled. Take out the seeds when peeling and place the peppers aside. In a sauce pot, heat the oil and sweat the onions and garlic. When they are finished, add the potatoes, peppers and stock and bring to a rolling simmer. Cook the soup for about 10 minutes, or until the potatoes are softened, and then puree the soup. Salt and pepper to taste, and serve with a garlic crouton on top. Mixed 1 cup flour In a medium sauce pan, put the cubed pears, mixed berries, sugar and vinegar, and bring to a mild simmer. Continue to cook the mixture until the pears start to get tender (about 4 minutes). Bring to a boil and add the corn starch (make sure you mix the corn starch with a little bit of cold water so it won’t lump on you). Once the mixture begins to thicken, pour it into 10 ramekins and place them on a cookie sheet. In another bowl, mix
all the ingredients for the cobbler topping and break up the butter with a
pastry cutter. Sprinkle the mixture on
top of each cobbler evenly. Place the
cookie sheet with the cobblers on it into a 375 F oven for about 20 minutes,
or until the cobbler topping begins to brown.
Serve immediately with vanilla ice cream! Butternut Squash
Risotto Heat oil in a nonstick skillet and add 3 ½ cups of squash. Let the squash sit and cook for about 5 minutes, and then add in ¼ teaspoon of the salt and pepper. Cook for an additional 5 minutes until the squash is tender and brown, and then transfer to a bowl. Return the pan to the heat and add the extra squash along with the seeds and fibers. Brown these for about 4 minutes, and then add the stock and water. Bring the liquid to a bare simmer. In your risotto pot, melt the butter and then add the onions, garlic, and remaining salt and pepper. Cook this mixture for about 5 minutes until the onions are softened. Add the rise to the skillet and stir until the tips of the rice have a translucent quality (about 4 minutes). Add the wine to the pot and stir until it’s fully absorbed. Meanwhile, strain your stock mixture to remove all of the fibers and seeds, and then keep the stock hot for the time being. When the wine is fully absorbed, add 3 cups of the stock, and ½ of the squash to the rice. Simmer, stirring every 3 – 4 minutes until liquid is absorbed and the bottom of the pan is almost dry, about 12 minutes. Stir in the remaining stock ½ cup at a time until the rice is al dente. Off the heat, stir in the parmesan, sage and nutmeg, and then gently fold in the remaining squash. Serve immediately! Stuffed Pork Loin
with Port/Cranberry Sauce 1 bottle of Port
(either tawny or ruby) In a sauté pan on medium heat, add the olive oil and onion and sauté until the onions are translucent. Add the spinach and sun dried tomatoes and cook until the spinach is wilted. Take your stuffing mixture and place it on top of the butterflied pork loin, using as little liquid as possible. Roll the pork so that the stuffed side is down inside a 9x13 pan. Sprinkle the pork with the salt and pepper, and place in a 375 F oven for approximately 45 minutes (until the internal temperature of the pork is at 150 degrees). In a sauce pan, bring the port to a boil and add the cranberries. Continue to cook until the sauce has reduced to a thick consistency. Once the pork is done cooking, let it rest for a few minutes, and then slice the pork and top with the port/cranberry sauce.
Pepperonata In a 400 degree oven, place the peppers on the middle rack and allow them to begin roasting. Every 5 minutes or so, rotate the peppers until they have a nice char on them. Remove peppers and place in a bowl and cover with plastic wrap for about 15 minutes, or until they are cool enough to handle. While the peppers are roasting, place the olive oil and garlic in a small sauce pan and cook on medium heat for about 5 minutes. You don’t want the garlic to brown, much less burn, but you want the harshness of the garlic to be eliminated. Remove the pan from the heat. Once the peppers are cool enough to handle, pull off the skin and remove the seeds. Cut the peppers into strips (or quarter them if you like) and toss them with the olive oil and garlic. Salt and pepper to taste and enjoy! Prosciutto Wrapped Mango with Balsamic Reduction Place the balsamic in a small sauce pan and bring to a rolling boil. Continue to let the vinegar boil until the volume has reduced to ¼ cup. This can be made ahead of time and jarred. If it’s too thick to use at room temperature, simply place the jar in the microwave for 20 seconds or so. Wrap the mango in the thin prosciutto and skewer it with a toothpick. Drizzle some of the balsamic reduction (or “tar”) onto your serving dish. Place the mangoes on the dish, and then drizzle a bit more of the tar on top. Simple Spring Salad in Parmesan Cups To make the parmesan
cups, get a nonstick pan heated to medium on the stove top. Quickly spray a layer of cooking spray on
the pan and add a generous pinch of the parmesan cheese. Once the cheese has melted and started to
brown, carefully remove it and place over an overturned bowl or cup and
gently press down so that a cup is formed.
Don’t add anything hot to the bowl, or the cheese will begin to melt
again. Thyme and Asparagus Risotto In a large, deep pan, melt your butter and then add your onions, garlic and thyme. Cook until the onions start to appear a bit clear. Add in the Arborio rice and sauté until the color of the rice gets a bit clear as well. Slowly start adding small amounts of your liquids to the pan while constantly stirring. Add each bit of liquid only after the previous liquids have been completely incorporated. When it’s time to add the last bit of stock, also add in your asparagus. When the risotto has almost completely utilized all of the liquids, add in your parmesan cheese, stir, and serve! Sicilian Halibut Coat the fish in a light drizzle of olive oil and then sprinkle salt and pepper on top. Heat a pan, or roasting pan, on top of the range on medium to medium-high heat. Add the fish and brown one side and then flip them over. Once the fish has been flipped, add the wine, grapes, tomatoes, olives and red peppers and turn the pan onto high. The sauce will start to boil and eventually reduce. You can keep the fish in the entire time, but if it starts to get overcooked, simply remove the fish, continue to reduce the sauce, and then serve it all together in the end! Fragoli Pazzi (Crazy Strawberries) Place the first four
ingredients in a bowl and allow them to macerate for at least 30 minutes (or
up to 2 hours). When it’s time to
serve, place a small amount of the crumbled biscotti at the bottom of a cup,
and then top with a generous amount of strawberries and a dollop of the
sweetened mascarpone cheese and a mint sprig to make it look nice!
Brie and
Gorgonzola Quesadillas with Pear Compote ½
lbs. Gorgonzola In a large saucepan
over medium heat, melt the butter. Stir in the brown sugar and cinnamon until
the sugar starts to dissolve. Add the
pears, walnuts and salt and stir well to coat. Allow the mixture to cook until the pears
have started to soften slightly. Add
the slurry and cook until the compote thickens. Remove from the heat and allow to cool to
room temperature. Tortellini Soup In a stockpot on medium heat, sauté the garlic in the olive oil until fragrant, but not brown. Add in the chicken stock and tomatoes and bring up to temperature (around 160 F). When you’re about ready to serve, add the tortellini and cook according to directions. When the tortellini has about 5 minutes remaining to cook, add the basil and spinach. Salt and pepper to taste, and add grated parmesan cheese on top of each bowl. Spaghetti Squash alla Pomadoro Place the squash into a 375 F oven for approximately 45 minutes – 1 hour. You’ll know it’s done when you can squeeze the squash and there is little resistance. Allow the squash to cool slightly before cutting it open length wise. Scoop out the center seeds and then, using a fork, rake the meat out with a downward motion. In a small saucepan, place the stewed tomatoes, garlic, and herbs and bring to a low boil. Once the squash is out of the oven and separated from the skin, pour the sauce over the top of the squash and serve. Butternut Squash, Rosemary, and Blue Cheese Risotto Peel, core, and dice the squash. Keep the seeds and fibers, and steep them in the chicken stock. Sautee the squash in a little olive oil until they start to get tender and brown. Remove from the heat. In a stockpot, sauté the onions in the butter and then add the Arborio rice. Continue to sauté the mixture until the grains of rice become a bit translucent. Add in the cup of Chardonnay and stir the pot frequently. As the liquid evaporates, start adding the stock (with the fibers removed) in small batches, stirring often, until all of the liquid is gone. Add the cream, rosemary, squash, and spinach to the risotto. When the liquid is almost all gone, add in the parmesan cheese. Move to a serving bowl and top with the crumbled gorgonzola cheese. Roast Pork Tenderloin with Pears & Dried Apricots 2 1-pound pork tenderloins ½ c. Slivered Almonds, toasted Preheat the oven to 425 F. Melt the butter in a pot over medium heat. Add 1 Tbsp. 5-Spice and stir for 1 minute. Add the pears and sauté until tender. Remove the pears to a plate. Add the oil and onions to the pot and sauté until the onions start to sweat. Add the apricots and cook for 3 minutes. Add the stock and honey and allow the sauce to cook for about 8 minutes. If ready to serve, add the pears back in and cook for a few more minutes and then top the pork. Otherwise, wait until you’re ready to serve, then re-heat the onion/apricot mixture and add the pears then. Mix the remaining oil and spices into a paste and rub the mixture over the pork loins. Transfer the pork to a roasting pan and cook until the pork registers 155 F, about 30 minutes. Allow the pork to rest for about 10 minutes, then slice and top with the pear/apricot mixture. Chocolate Grand Marnier Soufflés Preheat the oven to 400
F. Spray 12 ramekins with cooking
spray, and then dust with sugar. Melt
the chocolate in a double broiler and then remove from the heat. In a large bowl, whisk the egg whites with
¾ c. sugar until stiff and glossy. In
another bowl, whisk the egg yolks into the chocolate, then add the grand
Marnier and remaining sugar. Fold in
the egg whites carefully and pour the mixture into the ramekins. Cook them on a baking sheet until they are
puffed and firm, about 20 – 25 minutes.
Top with the following sauce.
In a small saucepan, heat the cream and butter. Add the Grand Marnier. Whisk, then bring to a boil carefully (be aware that you’re cooking with liquor and it can flare up). Remove from the heat and whisk in the chocolate until it’s incorporated. Serve on top of the cooked soufflés.
Steamed
Whole Artichokes with Garlic Aioli In a large pot, place the wine,
2 c. water, lemons, parsley, garlic and about anything else you want, and
bring to a boil. Place the artichokes
with the bottoms up right in the liquid and turn the heat to medium. Cover and continue to simmer until the flesh
on the petals is soft to the tooth.
Serve hot or cold with melted butter, lemon juice, or a garlic aioli!
In a soup pot, add the first 5
ingredients and cook over medium-high heat to caramelize the mirepoix. When a little color has formed, add the
tomatoes, tomato paste, and water (about 1 gallon, give or take). Bring the soup to a boil and allow all the
flavors to start coming together. Add
the herbs and seasonings that you like to the soup, and then add the cooked
white beans. Continue cooking and
tasting until it has the flavor and thickness that you’re looking for. Cheese Tortellini with
Springtime Vegetables Filling Springtime Vegetables For pasta dough, place all
ingredients in a mixing bowl with the dough hook attachment and mix until
incorporated and in one solid ball.
Remove the dough and cover with plastic wrap. When you’re ready to make the ravioli, roll
out the dough to about 1/8 inch (or #4 with a Kitchen Aid pasta roller). Cut out the rounds for the tortellini and
quickly brush the disks with the egg wash.
Place a small dollop of the cheese mixture that you’ve mixed together
in the center of each disk. Fold over
and seal, forming a half-circle, then pinch the two corners together to form
the tortellini. When it’s time to cook
the tortellini, place them in salted, boiling water and cook for about 7
minutes. In a separate pan, sauté your
aromatics (garlic, onions, shallots) until they start to sweat, and then add
the rest of your veggies and herbs and continue to sauté until they are
almost fully cooked. Deglaze once with
white wine, and then add the cooked tortellini and toss to coat in all the
flavors. Serve immediately, maybe with
a pinch of parmesan cheese! Chicken Piccata In a large skillet on
medium-high heat, add a few Tbsp. of olive oil and quickly sauté the chicken
breasts until done, removing the chicken and keeping them warm in the oven
until all of the chicken has been cooked through. In the same pan you used to sauté the
chicken, add the lemon juice, chicken stock and white wine and begin reducing
the sauce, while also scraping up the bits of food in the pan. Add the capers next and let them cook in
the lemon/wine mixture. Once the sauce
is ready to be served, add the butter and whisk it into the sauce to add a
velvety finish. Pour over the chicken
and enjoy! Crème Brulee Preheat oven to 325
degrees. In a mixing bowl, cream
together the egg yolks and sugar until the mixture is pale yellow and thick. In a saucepan over medium heat,
combine the vanilla and the cream and bring up to a brief simmer, but not a
boil as this might cause the cream to scald or overflow. Next you’ll want to temper the hot mixture
into the egg mixture. Do this by
slowly incorporating the hot liquid into the mixing bowl while it is running,
allowing the whole mixture to fully incorporate before adding more cream. Once the custard is fully mixed,
ladle the mixture into the ramekins about ¾ of the way full. Place the ramekins in the baking dish and
pour hot water about ½ way up the sides.
Bake until the custards are barely set around the edges, about 30
minutes. Transfer the brulees to the
refrigerator and allow to set at least 2 hours. When it’s time to serve,
sprinkle about 2 tsp. of sugar on top of the ramekins and carefully using a
kitchen torch, burn the sugar evenly before serving! Bruschetta with goat cheese,
roasted pepper, and basil 1 Red
Bell Pepper 4 oz.
Goat Cheese, room temperature 1
Baguette 16
Basil Leaves Roast
the red pepper in the oven on 400 F until charred and softening. Place the pepper in a Ziploc bag and
seal. Let steam and cool until you can
peel off the outer peel and take out the seeds. Slice the peppers in ¼” strips. Slice
the baguette and schmear the goat cheese on and top with the peppers. Place in the oven for 5 minutes, until the
cheese starts to melt a little. Top
with the basil. Panzanella
Salad 1 Loaf
Artisan Bread, cubed 4
Tomatoes, large dice 1
Cucumber, large dice 1 c.
Spinach, chiffonade 12
Basil Leaves, chiffonade 8 oz.
Mozzarella Cheese 4 oz.
Balsamic Vinaigrette Cut the
bread into 3/4” cubes. Lightly toast
until they’re a bit crusty, but still soft in the middle. Toss in all the veggies and cheese along
with the dressing. Serve immediately. Balsamic
Vinaigrette: 4
garlic cloves 1 tsp.
salt 1 tsp.
pepper 1 Tbsp.
sugar ¼ c.
Balsamic Vinegar ¾ c.
Olive Oil Place
the first 5 ingredients in a blender and start to puree. Slowly add the oil to the blender while
it’s on to emulsify the dressing. Roasted Butternut Squash and
Sage Soup 1
Butternut Squash, roasted 6
Garlic Cloves, minced 1
Yellow Onion, diced 32 oz.
Vegetable Stock 16 oz.
Whipping Cream 2 Tbsp.
Fresh Sage, chopped Salt
and Pepper 2 oz.
Goat Cheese Place
the roasted squash, garlic, and onions in a stock pot with a bit of olive oil
and sauté until the onions start to soften.
Add in the stock, cream, and sage.
Bring to a rolling boil. Using
the emersion blender, puree the soup.
Salt and pepper to taste.
Crumble a bit of goat cheese on top of the soup when serving. Fettuccine Alfredo, redux 8 oz.
Fettuccine Noodles 2
Garlic Cloves, minced 1 c.
Heavy Cream ½ c.
Parmesan Cheese 1 tsp.
Nutmeg Salt
and Pepper to taste In a
large pot with a little salt cook your fettuccine until al dente. In a
sauce pan with a splash of olive oil, start sautéing your garlic. Add the cream and nutmeg and allow the
sauce to reduce a bit on medium heat.
Add in the parmesan cheese and let the sauce continue to simmer. Taste to see if it needs any salt or pepper
(knowing that the pasta will be a bit salty from the water). Add the pasta to the pan and stir in with
the sauce. Serve immediately. Chicken 4
Chicken Breasts, pounded 4
Garlic Cloves, minced 2 Tbsp.
Olive Oil 1 c.
Crimini Mushrooms, sliced thick 1 c.
Marsala Wine 2 Tbsp.
Butter Salt
and Pepper to taste In a
sauté pan, heat the oil and sauté the garlic.
Add the chicken and start to sauté until a thin crust has formed and
it’s about ½ cooked. Add in the
mushrooms and wine and allow the chicken to poach in this new liquid. Just before serving, add in the butter and
whisk to emulsify. Taste and season as
necessary. Chocolate Rum Mousse 6 large wine glasses ½ cup sugar 2 tablespoons water ¾ cup heavy cream 3 egg yolks 3 tablespoons dark rum 6 ½ oz. Bitter chocolate ½ cup slivered almonds, toasted and roughly chopped In a saucepan over medium heat, combine half of the
sugar and the 2 tablespoons water.
Heat, stirring, until the sugar dissolves, about 3 minutes. Remove from the heat and let cool. In a bowl, whip the cream until stiff peaks form. In a separate bowl, beat together the egg
yolks and the remaining sugar with a wooden spoon until the mixture falls
from the spoon in a ribbon, about 5 minutes.
Add the rum and the cooled sugar syrup and mix well. Gently fold in the whipped cream. In a small saucepan, melt the chocolate over low heat
and remove from the heat. Allow to
cool slightly and then add to the egg-cream mixture. Stir in the chopped almonds. Spoon the mousse into the wine glasses,
cover and chill for 6 – 12 hours before serving. Garnish with a dollop of fresh whipped
cream and a mint leaf. Spinach & Rosemary Soup 1 Tbsp.
Olive Oil 1
Medium Onion, diced 2
Cloves Garlic 1 Tbsp.
Fresh Rosemary, minced Salt
and Pepper 2 c.
Diced Potatoes 4 c.
Vegetable Broth 6 c.
Spinach Leaves Fresh
Nutmeg (for garnish) In a
soup pot, sauté the oil, onions, garlic and rosemary until translucent. Add the potatoes and broth and bring to a
boil. Once the potatoes are just past
“Fork Tender” add the spinach to wilt.
Puree with an immersion blender, salt and pepper for taste, and serve
with a bit of nutmeg on top. Penne
All'arrabbiata con Pollo 12 oz. Penne Pasta, cooked 3 Anchovy Filets Fresh Fennel, sliced 2 Tbsp. Olive Oil 4 Garlic Cloves, minced 1 Tbsp. Capers 1 tsp. Red Pepper Flakes Salt and Pepper 2 lbs. Chicken, Sliced 4 oz. Red Wine 6 oz. Marinara Sauce In a sauté pan, sauté the anchovies and fennel in
the olive oil until the anchovies melt.
Add the garlic, capers and red pepper flakes and sauté until the
flavors have melded. Add the chicken
and stir until partially cooked, then add the wine and marinara. Cook until the sauce has thickened a bit
and the chicken is cooked through. Add
the pasta to toss and serve! Spinach
and Mushroom Manicotti 1 lbs. Crimini Mushrooms, sliced 1 bunch Spinach, chiffonade 1 lbs. Cream Cheese, softened 1 Lemon, zested Salt and pepper 12 Manicotti shells, par cooked Marinara Parmesan In a kitchen aid mixer with the paddle attachment,
cream the cream cheese, mushrooms, lemon zest, and spinach. Salt and pepper to taste. Pipe the filling into the manicotti shells. Place a small amount of marinara on the
bottom of your baking pan and then the manicotti. Top with more marinara and a bit of
parmesan cheese. Bake at 375 for about
20 minutes, or until the manicotti filling is hot. Tiramisu 6 Egg Yolks ¼ c. Sugar 1 lb. Mascarpone Cheese 1 ½ c. Cooled Espresso 2 Tbsp. 24 Ladyfingers (or 1 pkg. Nilla Wafers) Cocoa Powder (for garnish) In a mixer, blend the yolks and sugar until they
form a thick ribbon. Add half of the Garlicky Sautéed Mushrooms 1 lb.
Crimini Mushrooms 8 Tbsp.
Butter 4
Cloves Garlic, minced In a
sauté pan, melt butter and add mushrooms over medium heat. Slowly sauté the mushrooms with minimal
movement until the caps are caramelized.
Add the garlic and continue to stir until incorporated. Tuscan Sausage, Spinach, and
Bean Soup 1 link hot Italian Sausage Salt & freshly ground pepper to taste In a
sauce pan with a little water, cook the sausage until fully cooked
through. Once it’s cool enough to
handle, dice into ½ inch cubes. In your
soup pot, sauté the sausage and garlic for just a minute in a small amount of
olive oil. Once the garlic has started
to become aromatic, ad the beans, the stock, the spinach and basil. Cook on medium-high heat until the flavors
have had a chance to fully incorporate.
Salt and pepper to taste (not too much salt, since you’ll be adding
cheese to the top. Ladle out the soup
and serve with a sprinkle of parmesan on top. Pollo del Romano 2 large red bell peppers Roast the bell peppers in a 400 degree oven until
they are charred and soft, remove from the oven, place in a bowl, and cover
for about 20 minutes. Peel and de-seed
the peppers, keeping as much liquid as possible. Salt and pepper the chicken pieces. In a large skillet or roasting pan on
medium-high heat, add ¾ of the peppers, the oil, garlic and red pepper
flakes. Sautee until the garlic starts
to cook, but not brown. Add the wine,
tomatoes, and chicken and cook on high heat for 5 minutes. Lower the heat to medium high and add the
remaining peppers. Cook for about 20
minutes, or until the chicken is cooked throughout. Serve separately, or with pasta or polenta. Autumnal Butternut
Squash Risotto
2
tablespoons Olive Oil 1
medium butternut squash (approx. 2 lbs.), cubed with seeds saved ¾
teaspoon salt ¾
teaspoon pepper 4 cups
Vegetable Stock 4
tablespoons butter 1
onion, chopped very fine 2
garlic cloves, minced 2 cups
Arborio Rice 1 ½
cups white wine ¾ cups
grated parmesan cheese 1/8
teaspoon ground nutmeg 1/8
teaspoon ground cinnamon 1/8
teaspoon allspice 1/8
teaspoon ground ginger 2
granny smith apples, peeled and diced Peel
and seed the squash, saving the fibers and seeds. Dice the squash into ½ inch cubes and toss
in the oil, salt and pepper. Place the
squash on a cookie sheet and roast until they are fork tender (can be done
ahead of time). Boil
the stock and the squash seeds/fibers for 20 minutes, strain. In a
stock pot, sauté the onions and garlic in the butter for a few minutes until
the onions become translucent. Add the
Arborio rice and continue to sauté until the grains start to become
clear. Add in the wine and stir
constantly. Once the majority of the
liquid is gone, start adding the stock a little at a time, until the risotto
is just about ready. Add the roasted
squash and apples, along with the seasonings.
When all the liquid is cooked out, stir in the parmesan cheese and
serve! Creamy
Rosemary Polenta 1 1/3
c. Polenta 6 cups
of water 1 tsp.
salt ½ c.
Cream ½ c.
Chicken Stock 2 Tbsp.
Fresh Rosemary, chopped 1 c.
Grated Parmesan Cheese In a
sauce pan, bring the water and the salt to a boil. Slowly add the polenta to the pan and whisk
so that there aren’t any clumps.
Continue to cook on medium heat, stirring often, until the polenta
becomes a porridge. At this point, you
can either continue with the recipe, or refrigerate for later. When
you’re ready to finish the polenta, heat up the cream, chicken stock, and
rosemary in a sauce pan. Add the
polenta and allow it to soften and become one with the liquid. Just before serving, add the parmesan
cheese, stirring until the cheese is melted, and serve! Chocolate Espresso Mousse 6 large wine glasses ½ cup sugar 2 tablespoons water 1 tablespoon Espresso Powder ¾ cup heavy cream 3 egg yolks 6 ½ oz. Bitter chocolate ½ cup slivered almonds, toasted and roughly chopped In a saucepan over medium heat, combine half of the
sugar with the espresso powder and the 2 tablespoons water. Heat, stirring, until the sugar dissolves,
about 3 minutes. Remove from the heat
and let cool. In a bowl, whip the cream until stiff peaks form. In a separate bowl, beat together the egg
yolks and the remaining sugar with a wooden spoon until the mixture falls
from the spoon in a ribbon, about 5 minutes.
Add the cooled sugar syrup and mix well. Gently fold in the whipped cream. In a small saucepan, melt the chocolate over low heat
and remove from the heat. Allow to
cool slightly and then add to the egg-cream mixture. Stir in the chopped almonds. Spoon the mousse into the wine glasses, cover
and chill for 6 – 12 hours before serving.
Garnish with a dollop of fresh whipped cream and a mint leaf. |
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