|
|
|
|
|
Red Snapper Livornese 4 Tbs. extra
virgin olive oil Preheat oven to 400 degrees. In a medium saucepan, heat olive oil. Add onion and sauté until tender, about 5 minutes. Add garlic and red pepper flakes and sauté for 30 seconds. Stir in white wine, tomatoes, capers, olives. Bring to a boil the reduce heat and simmer for 10 minutes. Remove from heat and add lemon juice, parsley and basil. Spread 1/2 the sauce in a 11x7 inch baking dish and, arrange the snapper filets evenly on the top of the sauce. Pour over the remaining sauce. Bake for 25 to 30 minutes, basting a couple of times while cooking.
|
|
Fettuccine with Fresh Morels
1# Dried Fettuccine Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente. Toss with morel gratin and the parsley. Season with salt and pepper. Divide among 4 plates and serve immediately.
Morel Gratin 1 Tablespoon unsalted butter Preheat the broiler. Melt the butter in a medium skillet over medium-low heat. Add the Shallots and cook until soft, about 3 minutes. Add the morels and salt and cook, stirring occasionally, for 10 minutes. Stir in the cream and Cognac and simmer for 5 minutes longer. Sprinkle with the Parmesan cheese and place under the broiler until browned. Divide among 4 plates and serve immediately.
|
|
Littleneck Clams with Ginger and Garlic
1 clove garlic, Minced ½ cup extra virgin olive oil 3 pounds littleneck clams, scrubbed ½ cup dry white wine 1 Tbs. fresh ginger, grated 2 sprigs Italian parsley, chopped
Place garlic, oil, clams, and ½ cup water in a large skillet over medium high heat. Cover the skillet and cook, shaking skillet over the heat several times, for 4-5 minute. Add wine and ginger and continue cooking, uncovered, until clams have opened, about 3 minutes. Add parsley. Discard any clams that have not opened. Serve immediately in a large bowl.
Warm Berry Zabaglione
Use any combination of fruits to make this wonderful summer treat
8 large egg yolks ½ cup sweet marsala ¼ cup sugar ½ pint of fresh berries (raspberries, blueberries, strawberries, etc.)
Place egg yolks, marsala, and sugar in a stainless steel bowl. Place the bowl over a saucepan of simmering water, being careful that the bottom of the bowl not touch the water. With a whisk, beat the egg yolks for about five minutes until the zabaglione mixture is light, frothy, and slightly thickened. Remove the bowl from the heat and whisk until cooled, about 2 minutes. It is important not to let egg mixture become too hot or the eggs will scramble. To serve, divide berries among four serving dishes. Spoon the zabaglione mixture over the berries. Bake at 400 degrees for five minutes or until browned on top.
½ pound dried cranberry beans 5 oz. prosciutto, cut into chunks 2 bay leaves 1 carrot, diced 1 onion, diced 2 stalks celery, diced 8 oz. tubette pasta salt and pepper
Soak the beans in water overnight. In a heavy bottomed pot, place the drained beans, prosciutto, bay leaves, and vegetables. Add cool water to cover and bring to a simmer over medium low heat. Cook for about two hours. When the beans are cooked through, remove half of the soup from the pot and puree in a food processor. Return the puree to the pot and mix to combine. If the soup is too thick add a little water. Bring back to a simmer and add the pasta. Cook until al dente and season with salt and cracked pepper.
Broccoli with Gorgonzola Cheese and Pinenuts
2 tbs. butter 3 shallots, minced 3 garlic cloves, minced ½ cup dry white wine ½ cup heavy cream ½ cup sour cream 2 large bunches broccoli 8 oz. gorgonzola ½ lemon, squeezed salt and pepper ½ teaspoon ground nutmeg ½ cup pinenuts, toasted
Toast pinenuts on a sheet pan in a 350 degree oven for 2-3 minutes or until lightly browned. Remove from oven and set aside. Sauté shallots and garlic in butter for two minutes. Add white wine and cook until reduced by half. Add heavy cream, sour cream, and nutmeg. Simmer until slightly thickened, about five minutes, and add gorgonzola. Remove from heat and add lemon juice, salt and pepper. Set aside. Steam broccoli over boiling water for 3-5 minutes or until crisp tender. Add broccoli to gorgonzola sauce and stir to combine. Top with pinenuts
These lamb chops make a wonderful appetizer for your next summer outing.
Baby Lamb Chops with Salsa Verde
3 bunches Italian parsley 5 leaves fresh basil 5 cloves garlic 4 shallots, peeled 5 tablespoons capers 1 lemon, squeezed 1 ripe tomato, seeded and cut into ½ inch dice ½ cup extra virgin olive oil Kosher salt Freshly ground pepper 1 rack of New Zealand baby lamb racks
Preheat grill until very hot. In a blender, mix parsley, basil, garlic, shallots, capers, and lemon juice. Add oil and blend until combined. Season with salt and pepper and mix in tomatoes. Cut lamb into individual chops and season with salt and pepper. Place chops on the hot grill, cooking approximately 2 minutes per side. Lamb should be slightly charred and medium rare. Arrange on a platter and drizzle with salsa verde. Serve immediately.
These mushrooms are great served on bruschetta, as an accompaniment to grilled meats or a sauce for chicken or pasta. Seasonal mushrooms such as morels or porcinis would be a welcome addition.
Wild Mushrooms with Marsala Fresh Sage
2 pounds assorted wild mushrooms (shiitake, cremini, buttons, and portabellas), sliced 2 tablespoons extra virgin olive oil ½ cup dry marsala 2 shallots, peeled 1 tablespoon garlic, chopped 3 large leaves of sage, chopped
Add olive oil to a large saucepan. Cook shallots and garlic over medium high heat for 1 minute. Add mushrooms and cook for 5 minutes. Carefully add marsala wine and heavy cream. Reduce heat to medium and cook until mushrooms are tender and the sauce coats the back of a spoon. Remove from heat and stir in sage.
Risotto with Mushrooms (Serves 3-4)
The addition of wild mushrooms gives this risotto a wonderful woodsy flavor.
1/3 cup dried wild mushrooms, preferably porcini 1 ½ cups fresh cultivated mushrooms 1/3 cup butter 2 tbsp finely chopped parsley 4 cups mushroom stock 2 tbsp olive oil 1 small onion, finely chopped 1 1/1 cups medium-grain risotto rice, such as arborio ½ cup dry white wine salt and freshly ground black pepper 3 tbsp freshly grated Parmesan or Romano cheese
1. Place the dried mushrooms in a small bowl with about 1 ½ cups warm water. Soak for at least 40 minutes. Rinse the mushrooms thoroughly. Filter the soaking water through a strainer lined with paper towels. And reserve. 2. Wipe the fresh mushrooms with a damp cloth, and slice finely. Place in a bowl and toss with the lemon juice. In a large heavy frying pan or casserole melt one third of the butter. Stir in the fresh sliced mushrooms and cook over moderate heat until they give up their juices, and begin to brown. Stir in the parsley, cook for 30 seconds more, and remove to a side dish. 3. Place the stock in a saucepan. Add the mushroom water, and simmer until needed. 4. Heat another third of the butter with the olive oil in the same pan the mushrooms were cooked in. Stir in the onion, and cook until it is soft and golden. Add the rice, stirring for 1-2 minutes to coat it with the oils. Add the soaked and sautéed mushrooms, and mix well. 5. Pour in the wine, and cook over moderate heat until it evaporates 2-3 minutes. Add 1 cup of stock and cook until evaporated. Keep adding stock, 1 cup at a time until all stock is used.. Follow steps 3-4 for Risotto with cheese. 6. Remove the risotto pan from the heat. Stir in the remaining butter and the Parmesan or Romano. Grind in a little black pepper, and taste again for salt. Allow the risotto to rest for 3-4 minutes before serving.
|
