Kosher salt, to taste
1 lb Chicken, baked & seasoned w/ Italian Seasonings
1/2 lb. penne
6 Tbs. olive oil, plus more as needed
Kernels cut from 2 ears of corn
Freshly ground black pepper, to taste
8 zucchini, about 2 lb. total, cut into half-moons
1/2 yellow onion, diced
4 tomatoes, cored, seeded and cut into 1-inch chunks
1 Tbs. sliced garlic
1 tsp. chopped fresh oregano
1/4 tsp. red pepper flakes
1 Tbs. tomato paste
1/2 cup thinly sliced fresh basil
6 oz. mozzarella cheese, grated
2 oz. Parmigiano-Reggiano cheese, grated
Bring a large pot of water to a boil over high heat. Generously salt the water, add the pasta and cook, stirring occasionally, until al dente, about 8 minutes. Drain the pasta and rinse under cold running water. Set aside.
In a 12-inch nonstick fry pan over medium-high heat, warm 3 Tbs. of the olive oil. Add the corn, season with salt and black pepper and cook, stirring occasionally, until the corn is lightly golden, 6 to 8 minutes. Transfer to a large bowl. Set aside.
Return the pan to medium-high heat and warm the remaining 3 Tbs. olive oil. Working in batches, add the zucchini, season with salt and cook, stirring occasionally, until the zucchini is tender and golden brown, 6 to 8 minutes. Add to the bowl with the corn. Repeat with the remaining zucchini, adding more oil to the pan as needed.
Set the pan over medium-low heat. Add the onion, 1 tsp. salt and black pepper, to taste. Cook, stirring occasionally, until the onion is translucent, about 2 minutes. Stir in the tomatoes, garlic, oregano and red pepper flakes and cook, stirring occasionally, until the tomatoes soften and begin to form a sauce, about 5 minutes. Stir in the tomato paste and cook for 1 minute.
Add the pasta, tomato sauce, basil, chicken, mozzarella and half of the Parmigiano-Reggiano to the bowl with the vegetables and stir to combine.
Transfer to 9 x 13 baking pan and sprinkle the remaining Parmigiano-Reggiano on top. Transfer the pan to the oven and bake until golden brown on top, 20 to 25 minutes at 400ºF.
Wednesday, December 30, 2009
Thursday, December 24, 2009
CORNBREAD STUFFING
1 pound bulk Italian sausage, sweet or hot
1/2 cup butter
1 large Spanish onion, chopped
4 ribs celery, chopped
2 Granny Smith apples, peeled, cored and diced into 1/2 inch cubes
1 tablespoon rubbed sage, crumbled
1 teaspoon thyme leaves, chopped
4 cups cornbread croutons
4 cups white bread croutons
2 1/2 cups chicken broth
Preheat oven to 375 degrees F.
Brown sausage in an ovenproof saucepot that has a lid. With a slotted spoon, remove sausage from the pot and pour out the drippings. Add the butter to the pot and melt over medium heat. Add onion and celery and cook, until softened. Add apple and cook, until softened. Add herbs and stir. Return sausage to pot. Add croutons and chicken broth and bake stuffing in the oven at 375 degrees F for 30 to 40 minutes.
1/2 cup butter
1 large Spanish onion, chopped
4 ribs celery, chopped
2 Granny Smith apples, peeled, cored and diced into 1/2 inch cubes
1 tablespoon rubbed sage, crumbled
1 teaspoon thyme leaves, chopped
4 cups cornbread croutons
4 cups white bread croutons
2 1/2 cups chicken broth
Preheat oven to 375 degrees F.
Brown sausage in an ovenproof saucepot that has a lid. With a slotted spoon, remove sausage from the pot and pour out the drippings. Add the butter to the pot and melt over medium heat. Add onion and celery and cook, until softened. Add apple and cook, until softened. Add herbs and stir. Return sausage to pot. Add croutons and chicken broth and bake stuffing in the oven at 375 degrees F for 30 to 40 minutes.
Thursday, September 17, 2009
BANANA UPSIDE-DOWN CAKE
9 Tbs. unsalted butter
1/2 cup brown sugar
1 1/4 cups granulated sugar
1 Tbs. pure maple syrup
3 firm but ripe bananas, halved lengthwise
1/2 cup milk
1 tsp. vanilla extract
2 egg yolks
1 1/2 cups cake flour
1 1/2 tsp. baking powder
1/2 tsp. salt
Have all the ingredients at room temperature. Position a rack in the lower third of an oven and preheat to 350°F.
Lightly butter the sides of a round cake pan. In the cake pan over medium heat, melt 3 Tbs. of the butter. Add the brown sugar, 1/4 cup of the granulated sugar and the maple syrup and stir to combine. Cook, stirring occasionally, until lightly caramelized, about 3 minutes. Remove the pan from the heat. Arrange the banana slices lengthwise, cut sides down, to cover the bottom of the pan in a single layer. Set aside.
In a small bowl, whisk together the milk, vanilla and egg yolks. Set aside. In the bowl of an electric mixer fitted with the flat beater, sift together the flour, the remaining 1 cup granulated sugar, the baking powder and salt. Add the remaining 6 Tbs. (3/4 stick) butter and beat on medium-low speed until the butter forms pea-size pieces. Reduce the speed to low and slowly add the milk mixture, then stop the mixer and scrape down the sides of the bowl. Increase the speed to medium-high and beat until smooth, 1 to 2 minutes. Spoon the batter over the bananas, spreading it evenly.
Bake until a skewer inserted into the center comes out clean, about 50 minutes.
Transfer the pan to a wire rack and let cool for 5 minutes. Run a small offset spatula or a knife around the edges of the pan to loosen the cake. Place a flat serving plate upside down on top of the pan and invert the pan and plate together. Let stand for 5 minutes, then lift off the pan. Slice and serve warm with whipped cream or ice cream.
1/2 cup brown sugar
1 1/4 cups granulated sugar
1 Tbs. pure maple syrup
3 firm but ripe bananas, halved lengthwise
1/2 cup milk
1 tsp. vanilla extract
2 egg yolks
1 1/2 cups cake flour
1 1/2 tsp. baking powder
1/2 tsp. salt
Have all the ingredients at room temperature. Position a rack in the lower third of an oven and preheat to 350°F.
Lightly butter the sides of a round cake pan. In the cake pan over medium heat, melt 3 Tbs. of the butter. Add the brown sugar, 1/4 cup of the granulated sugar and the maple syrup and stir to combine. Cook, stirring occasionally, until lightly caramelized, about 3 minutes. Remove the pan from the heat. Arrange the banana slices lengthwise, cut sides down, to cover the bottom of the pan in a single layer. Set aside.
In a small bowl, whisk together the milk, vanilla and egg yolks. Set aside. In the bowl of an electric mixer fitted with the flat beater, sift together the flour, the remaining 1 cup granulated sugar, the baking powder and salt. Add the remaining 6 Tbs. (3/4 stick) butter and beat on medium-low speed until the butter forms pea-size pieces. Reduce the speed to low and slowly add the milk mixture, then stop the mixer and scrape down the sides of the bowl. Increase the speed to medium-high and beat until smooth, 1 to 2 minutes. Spoon the batter over the bananas, spreading it evenly.
Bake until a skewer inserted into the center comes out clean, about 50 minutes.
Transfer the pan to a wire rack and let cool for 5 minutes. Run a small offset spatula or a knife around the edges of the pan to loosen the cake. Place a flat serving plate upside down on top of the pan and invert the pan and plate together. Let stand for 5 minutes, then lift off the pan. Slice and serve warm with whipped cream or ice cream.
TWO LAYER PINEAPPLE UPSIDE-DOWN CAKE WITH PINEAPPLE BUTTERCREAM FROSTING
1 cup butter, softened 2 1/4 cups sugar
5 large eggs 1 tsp. vanilla extract
3 cups cake flour 2 tsp. baking powder
1/4 tsp. salt 1 1/4 cups whole buttermilk
1/2 cup butter, melted 1 1/2 cups firmly packed brown sugar
2 (20 oz.) cans pineapple slices in juice, drained well (reserve 2 Tbs. juice for frosting)
1 (10oz.) jar maraschino cherries, drained well
Pineapple Buttercream Frosting *
Preheat oven to 350ºF. Spray 2 (9 inch) round cake pans with nonstick cooking spray with flour.
In a large bowl, beat 1 cup butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.In a small bowl, combine flour, baking powder and salt; sift twice. Add flour mixture alternately with buttermilk, beginning and ending with the flour mixture.
Pour 1/4 cup melted butter in each prepared pan. Sprinkle brown sugar evenly over butter in each pan. Arrange pineapple slices and cherries over brown sugar. Reserve remaining pineapple slices and cherries for another use.Pour batter evenly over fruit, and bake for 40 to 45 minutes, or until a wooden toothpick inserted in the center comes out clean.
Let cakes cook in the pans for 10 minutes. Invert cakes onto wire racks to cool completely.To assemble cake, carefully place one cake layer, pineapple side up on a cake plate. Carefully stack remaining cake layer, pineapple side up, over first layer.
Frost sides of cake with Pineapple Buttercream Frosting. Press chopped pecans into sides of cake, if desired.
Pineapple Buttercream Frosting
1/2 cup butter, softened 3 1/2 cups confectioners' sugar
2 Tbs. reserved pineapple juice from can
In a medium bowl, beat butter and pinapple juice at medium speed with an electric mixer until creamy. Gradually beat in confectioners' sugar until smooth.
5 large eggs 1 tsp. vanilla extract
3 cups cake flour 2 tsp. baking powder
1/4 tsp. salt 1 1/4 cups whole buttermilk
1/2 cup butter, melted 1 1/2 cups firmly packed brown sugar
2 (20 oz.) cans pineapple slices in juice, drained well (reserve 2 Tbs. juice for frosting)
1 (10oz.) jar maraschino cherries, drained well
Pineapple Buttercream Frosting *
Preheat oven to 350ºF. Spray 2 (9 inch) round cake pans with nonstick cooking spray with flour.
In a large bowl, beat 1 cup butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.In a small bowl, combine flour, baking powder and salt; sift twice. Add flour mixture alternately with buttermilk, beginning and ending with the flour mixture.
Pour 1/4 cup melted butter in each prepared pan. Sprinkle brown sugar evenly over butter in each pan. Arrange pineapple slices and cherries over brown sugar. Reserve remaining pineapple slices and cherries for another use.Pour batter evenly over fruit, and bake for 40 to 45 minutes, or until a wooden toothpick inserted in the center comes out clean.
Let cakes cook in the pans for 10 minutes. Invert cakes onto wire racks to cool completely.To assemble cake, carefully place one cake layer, pineapple side up on a cake plate. Carefully stack remaining cake layer, pineapple side up, over first layer.
Frost sides of cake with Pineapple Buttercream Frosting. Press chopped pecans into sides of cake, if desired.
Pineapple Buttercream Frosting
1/2 cup butter, softened 3 1/2 cups confectioners' sugar
2 Tbs. reserved pineapple juice from can
In a medium bowl, beat butter and pinapple juice at medium speed with an electric mixer until creamy. Gradually beat in confectioners' sugar until smooth.
KENTUCKY PIE - AKA BROWNIE PECAN PIE
4 Large Eggs, lightly beaten
2 Cups Sugar
1(12 oz) Semisweet Chocolate Chips, melted
1 Cup Self-Rising Flour, sifted
1 Cup Butter, melted
2 Cups Chopped Pecans
2 9" unbaked pie shells*
Preheat oven to 350.
Combine eggs, sugar, and melted chocolate in large bowl. Add flour and mix well, stirring in remaining ingredients except for pie shells.
Bake 30 -40 minutes.
*Pie Crust
2 1/2 Cups All-Purpose Flour
1/4 teaspoon Salt
3 Tablespoons Granulated White Sugar
1/4 cup Vegetable Shortening, cold
12 Tablespoons Butter, cold and cubed
1/4 Cup to 1/2 Cup Ice Water
In a large mixing bowl, sift together the flour, salt and sugar. Add the shortening and break it up with your hands as you start to coat it all up with the flour. Add the cold butter cubes and work it into the flour with your hands or a pastry cutter. Work it quickly, so the butter doesn't get too soft, until the mixture is crumbly, like very coarse cornmeal. Add the ice water, a little at a time, until the mixture comes together forming a dough. Bring the dough together into a ball.
When it comes together stop working it otherwise the dough will get over-worked and tough. Divide the dough in half and flatten it slightly to form a disk shape. Wrap each disk in plastic and chill in the refrigerator for about 30 minutes. On a floured surface roll each disk out into a 10 to 11-inch circle to make a 9-inch pie
2 Cups Sugar
1(12 oz) Semisweet Chocolate Chips, melted
1 Cup Self-Rising Flour, sifted
1 Cup Butter, melted
2 Cups Chopped Pecans
2 9" unbaked pie shells*
Preheat oven to 350.
Combine eggs, sugar, and melted chocolate in large bowl. Add flour and mix well, stirring in remaining ingredients except for pie shells.
Bake 30 -40 minutes.
*Pie Crust
2 1/2 Cups All-Purpose Flour
1/4 teaspoon Salt
3 Tablespoons Granulated White Sugar
1/4 cup Vegetable Shortening, cold
12 Tablespoons Butter, cold and cubed
1/4 Cup to 1/2 Cup Ice Water
In a large mixing bowl, sift together the flour, salt and sugar. Add the shortening and break it up with your hands as you start to coat it all up with the flour. Add the cold butter cubes and work it into the flour with your hands or a pastry cutter. Work it quickly, so the butter doesn't get too soft, until the mixture is crumbly, like very coarse cornmeal. Add the ice water, a little at a time, until the mixture comes together forming a dough. Bring the dough together into a ball.
When it comes together stop working it otherwise the dough will get over-worked and tough. Divide the dough in half and flatten it slightly to form a disk shape. Wrap each disk in plastic and chill in the refrigerator for about 30 minutes. On a floured surface roll each disk out into a 10 to 11-inch circle to make a 9-inch pie
Thursday, July 23, 2009
TRUFFLE PIE
Graham Cracker Crust1 ¼ Cup Graham Cracker Crumbs
1 tsp Cinnamon
¼ Cup firmly packed Brown Sugar
1/3 Cup Butter, melted
Blend all ingredients in bottom of a 9 or 10 inch springform pan, then press onto bottom and sides. Refrigerate crust until firm, about 30 minutes.
Truffle Filling
2/3 Cup Heavy Cream
6 Ounces Bittersweet or Semisweet Chocolate Chips
Whipped Chocolate Filling
6 Ounces Semisweet Chocolate Chips
1 1/2 Cups Heavy Cream
1/2 tsp Vanilla
Whipped Cream Topping
2 Cups Heavy Cream
1/2 Cup Confectioners Sugar
Garnish
1 Ounce Milk Chocolate
1 Ounce White Chocolate
1 Ounce Semisweet Chocolate
For the truffle filling, in a saucepan, bring 2/3 cup cream to a simmer. Place the 6 ounces chocolate chips in a bowl and pour the hot cream over the chocolate. Let stand for 1 minute, then gently whisk until smooth. Spread truffle filling over the bottom of the prepared piecrust. Freeze for 20 minutes.
Meanwhile, for the whipped chocolate filling, in a double boiler or a microwave set on low power, heat the 6 ounces chocolate chips with 1/2 cup of the cream until the chocolate is just melted, stirring often. Let cool to room temperature. In a chilled bowl, beat the chocolate mixture, remainint 1 cup of cream and the vanilla until soft peaks form (tips curl). Spread the whipped chocolate mixture over the truffle filling in the crust. Refrigerate overnight.
For the topping, just before serving, beat 1 cup cream on medium speed of an electric mixer until it begins to thicken. Add confectioners' sugar and whip until stiff peaks form (tips stand straight). Spread the whipped cream over the top of the pie. Using a grater or vegetable peeler, make pieces or shavings of milk chocolate, white chocolate, and semisweet or dark chocolate. Garnish pie with chocolate pieces. Refrigerate for an hour and serve.
Thursday, July 16, 2009
RICOTTA CHEESE PANCAKES
1 c. ricotta cheese
1/4 c. flour
2 T. oil
2 T. sugar
1/4 t. salt
3 eggs
Spray oil, for griddle/nonstick pan
Mix the above ingredients in a blender (a whisk and bowl work fine too). Pour onto a sprayed griddle and cook them just like pancakes. You can put finished pancakes in a warm oven until all batter is cooked.
Pour a little melted butter over the top of the pancake, then top with fresh fruit of the season that you have cut up, sprinked with sugar and let stand until juice is formed. Sprinkle with a little powdered sugar. Great for a festive brunch. The texture is much like a crepe. (My kids devour these as much or more than my buttermilk pancakes.)
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