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August 2018
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Risotto with Saffron, Tomato & Mussel

6 to 8 Cups Chicken Broth

2 to 3 TBS Olive Oil

2 to 3 TBS Butter

1 to 2 TSP Garlic, Fine Chop

1 Medium Sweet Yellow Onion, Fine Chop

3 to 4 Stocks Celery, Fine Chop

16 Ounces Arborio Rice

1 Cup Pinot Grigio

1 Bunch Green Onion, Medium Chop

1 Cup Carrot, Shredded

10 Ounces Cherub Tomato, If Needed Sliced In Half

1 Medium Lemon, Juice and Zest, Fine Chop

Salt & Pepper To Taste

Saffron, 6 to 8 Threads

8 Ounces Mussel, Meats. (I got these at the pier, they pre shucked and cleaned them

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Risotto with Lemon & Asparagus

2 Cups Arborio Rice

5 Cups Chicken Broth (Homemade Is All Ways Best)

1 Cup Dry White Wine

2 Tbs Olive Oil

2 Tbs Butter Plus 2 More

1 Large Bunch Green Onion

1 Tsp Garlic, Fine Chop

1 Bunch Asparagus, Slice Each Stem Lengthwise Then Cut In Finger Width Pieces At The Diagonal, I Had About 2 Cups

1 Large Lemon, Zest & Juice, Fine Chop The Zest

12 Ounces Pecorino Romano, Shredded

Fresh Mint, Torn Fine, About 1 Cup

Salt & Pepper To Taste

 

First in a kettle bring the Chicken Stock to the boil, reduce

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Thick & Chunky Pasta Sauce

This is, believe it or not, my first attempt at making from scratch Tomato Pasta Sauce! The taste is pretty awe inspiring, if I do say so myself. One suggestion, and what I will do next time I make this; After letting it sit in the fridge overnight I will put about half of it in the Blender and puree it, than add the chunky bits back in before heating and serving!

 

2 Tablespoons Extra Virgin Olive Oil

2 Tablespoons Garlic, medium course chopped

1 Large Sweet Red Bell Pepper, course chopped

1 Large Sweet Yellow Onion, course

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Spinach Basil Pesto Chicken and Penne

For lunch last Sunday I wanted to make something light, somewhat healthy, and use up some things I had lying around the house before they went bad. I had some chicken, I always have pasta, a little basil, spinach, garlic. What should I make I asked myself, what shall it be? Ahh, a pesto with spinach it will be, I wish I would have had a few other thing ingredients but it was wonderfully awesome and I can always try it with the other options another time. I was cleaning all morning and I really did not want to

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Simple Spaghetti Sauce

I am a big fan of spaghetti for its ease and quick prep time. Not only that it is fun to eat, just as my parrot, she loves to eat it and can’t get enough! The only problem is that store bought sauce is kind of flat in the taste department. The other thought is that you need some 90 year old Italian woman stirring over a pot for days to make a great homemade sauce, hog wash, you can add flavor to the store bought stuff with ease, and if you are adventurous and with very little extra

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Ziti with Sausage and Fennel

(Ziti chi Sosizza e Finucchieddi)

SERVES 4

This is my play off of a recipe I found on Saveur.com, theirs called for Parnod which is an anis flavored liquor (think absinth) which I did not what to get just for the recipe.  I add a dark beer to enrich the flavor a bit, and since I could not find “strong” beef stock at the store I added a bit more stock but cooked it down a little extra.  Oh and I added the fennel frowns too, In theory to add more fennel flavor and because I like how they look in the

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Macaroni pesto with two types of mushrooms

This is a throw together meal with stuff I needed to use up from past meals.  It is also a vegetarian option that I seem not to do very often so enjoy!

1 Cup of uncooked macaroni ¼ cup of pesto (thought i had a pesto recipe up, will update with pesto in a day or two) Hand full of cramini (baby bellas) and shiitake mushrooms Fresh parmesan cheese.

Cook pasta as the package directs, add salt to boiling water.

Mean while sauté mushrooms in a frying pan with a little olive oil until done.

When pasta is done,

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Eggplant Breaded & Baked Served with Vodka Sauce

Preheat Oven to 450

 

1/2 cup fine crushed Wheat Chex

1/2 cup shredded cheese (I used a combination of Pecorino Romano, Monterey Jack and Sharp Cheddar).

generous amounts of Salt and Pepper

1/4 teaspoon Cayenne

1/4 teaspoon Nutmeg

2 tablespoons each chopped Fresh Sage and Marjoram

Mix all the above together, set aside.

 

Course Chopped Fresh Sage and Marjoram

 

Dry Ingredients Mixed Together for Breading

 

Scrub and clean one medium size Eggplant. Slice into 1/2 to 3/4 inch pieces.

 

Eggplant Pieces ready for Breading and Baking

 

Now beat two eggs

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Shells Baked with Tomato, Cream, Corn and Five Cheeses

Here’s another recipe from one of my favorite cookery books.  It’s from a cookbook someone who use to work at Al Forno, a legendary Providence, RI restaurant gave me as a gift. The chef – owners are Johanne Killeen and George Germon.

Unlike the last recipe I made from this book, this one is quite simple and quick! Enjoy!

 

‘Shells Baked with Tomato, Cream, Corn  and Five Cheeses’ From: On Top of Spaghetti, by Johanne Killeen and George Germon

Items needed:Baking dish Big bowl

Preheat oven to 500 degrees

2 C Heavy cream 1 cup diced tomato 1/4 c

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Fettuccine with Venetian Chicken Sauce

I don’t often use recipes, also most of my cooking takes very little time,  usually 1/2 and hour to an hour. This recipe takes time and is so very worth it. I make it as often as I can! It’s from a cookbook someone who use to work at Al Forno, a legendary Providence, RI restaurant gave me as a gift. The chef – owners are Johanne Killeen and George Germon.

‘Fettuccine with Venetian Chicken Sauce’ From: On Top of Spaghetti, by Johanne Killeen and George Germon

Serves 6 – 8 as a main course

In Venice, water is everywhere.

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