Day Recipe Food Community

January 22, 2008

Baked Pasta with Tomatoes, Shiitake Mushrooms, and Prosciutto Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 11:40 pm

Serves 6 to 8.

INGREDIENTS

  • 2 cups finely chopped onion
  • 2 large garlic cloves, minced
  • 1/4 teaspoon dried hot red pepper flakes, or to taste
  • 1 teaspoon dried basil, crumbled
  • 1 teaspoon dried orégano, crumbled
  • 2 tablespoons olive oil
  • 1 pound fresh shiitake mushrooms, stems discarded and the caps
  •  sliced
  • 1/2 stick (1/4 cup) unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • two 28-ounce cans italian tomatoes, drained well and chopped
  • 1/4 pound thinly sliced prosciutto, cut into strips
  • 1/4 pound italian fontina, grated (about 1 cup)
  • 1/4 pound gorgonzola, crumbled (about 1 cup)
  • 1 1/2 cups freshly grated parmesan
  • 2/3 cup minced fresh parsley leaves
  • 1 pound farfalle (large bow-tie-shaped pasta) or penne (quill-shaped
  •  macaroni)

    DIRECTIONS

    In a large skillet cook the onion, the garlic, the red pepper flakes, the basil, and the orégano in the oil over moderately low heat, stirring, until the onion is softened. Add the mushrooms, cook the mixture over moderate heat, stirring, for 10 to 15 minutes, or until the mushrooms are tender, and transfer the mushroom mixture to a large bowl. In the skillet melt 3 tablespoons of the butter over moderately low heat, whisk in the flour, and cook the roux, stirring, for 3 minutes. Add the milk in a stream, whisking, and simmer the mixture, whisking, for 2 minutes, or until it is thickened. Pour the sauce over the mushroom mixture and add the tomatoes, the prosciutto, the Fontina, the Gorgonzola, 1 1/4 cups of the Parmesan, and the parsley.

    In a kettle of boiling salted water cook the pasta for 5 minutes (the pasta will not be tender) and drain it well. Add the pasta and salt and pepper to taste to the mushroom mixture, toss the mixture until it is combined well, and transfer it to a buttered 3- to 4-quart baking dish. The pasta may be prepared up to this point and kept covered and chilled overnight. Bring the pasta to room temperature before continuing with the recipe. Sprinkle the pasta with the remaining 1/4 cup Parmesan, dot it with the remaining 1 tablespoon butter, cut into bits, and bake it in the middle of a preheated 450°F. oven for 25 to 30 minutes, or until the top is golden and the pasta is tender.

    • Share/Bookmark

    • Escarole, Spinach, and Red Onion Salad with Anchovy Garlic Dressing Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 11:20 pm

    Can be prepared in 45 minutes or less.

    Serves 6 to 8.

    INGREDIENTS

  • for the dressing
  • 1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
  • 1 flat anchovy fillet, or to taste, chopped
  • 2 teaspoons balsamic vinegar
  • 1 1/2 tablespoons fresh lemon juice
  • 3/4 teaspoon dijon-style mustard
  • 1/3 cup olive oil

  • 8 cups packed escarole, rinsed, spun dry, and torn into pieces

  • 6 cups packed fresh spinach leaves, washed well, spun dry, and torn
  •  into pieces
  • 1 cup finely chopped red onion

    DIRECTIONS

    Make the dressing:
    In a blender blend together the garlic paste, the anchovy, the vinegar, the lemon juice, the mustard, and salt and pepper to taste. With the motor running add the oil in a stream and blend the dressing well.

    In a large bowl combine the escarole, the spinach, the onion, and the dressing and toss the salad until it is combined well.

    • Share/Bookmark

    • Cappuccino Brownies Recipe

    Filed under: Recipes — Tags: , — Anna @ 11:00 pm

    Makes about 24 brownies.

    INGREDIENTS

  • for the brownie layer
  • 8 ounces fine-quality bittersweet chocolate, chopped
  • 1 1/2 sticks (3/4 cup) unsalted butter, cut into pieces
  • 2 tablespoons instant espresso powder dissolved in 1 tablespoon
  •  boiling water
  • 1 1/2 cups sugar
  • 2 teaspoons vanilla
  • 4 large eggs
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup walnuts, chopped

  • for the cream cheese frosting

  • 8 ounces cream cheese, softened
  • 3/4 stick (6 tablespoons) unsalted butter, softened
  • 1 1/2 cups confectioners’ sugar
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon

  • for the glaze

  • 6 ounces fine-quality bittersweet chocolate
  • 2 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • 1 1/2 tablespoons instant espresso powder dissolved in 1 tablespoon
  •  boiling water

    DIRECTIONS

    Make the brownie layer:
    In a metal bowl set over a pan of barely simmering water melt the chocolate with the butter and the espresso mixture, stirring until the mixture is smooth. Remove the bowl from the heat, let the mixture cool to lukewarm, and stir in the sugar and the vanilla. Stir in the eggs, 1 at a time, stirring well after each addition, stir in the flour and the salt, stirring until the mixture is just combined, and stir in the walnuts. Pour the mixture into a buttered and floured 13- by 9-inch baking pan, smooth the top, and bake the brownie layer in the middle of a preheated 350°F. oven for 22 to 25 minutes, or until a tester comes out with crumbs adhering to it. Let the brownie layer cool completely in the pan on a rack.

    Make the cream cheese frosting:
    In a bowl with an electric mixer cream together the cream cheese and the butter until the mixture is light and fluffy, add the confectioners’ sugar, sifted, the vanilla, and the cinnamon, and beat the frosting until it is combined well.

    Spread the frosting evenly over the brownie layer and chill the brownies for 1 hour, or until the frosting is firm.

    Make the glaze:
    In a metal bowl set over a pan of barely simmering water melt the chocolatewith the butter, the cream, and the espresso mixture, stirring until the glaze is smooth, remove the bowl from the heat, and let the glaze cool to room temperature. The brownies keep, covered and chilled, for 3 days.

    • Share/Bookmark

    • Cream Of Jerusalem Artichoke and Celery Soup Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 10:40 pm

    Makes about 9 cups, serving 6 to 8 as a first course.

    INGREDIENTS

  • 2 pounds jersualem artichokes (sunchokes), peeled, sliced, and
  •  
    reserved in a bowl of cold water
  • 6 cups sliced celery plus celery leaves for garnish
  • 2 cups water
  • 1 quart (4 cups) chicken broth
  • 2/3 cup dry white wine
  • 1 tablespoon english-style dry mustard
  • 2 cups half-and-half
  • 1/8 teaspoon freshly grated nutmeg

    DIRECTIONS

    In a stainless steel or enameled kettle combine the Jerusalem artichokes, drained, the sliced celery, the water, the broth, the wine, and the mustard and simmer the mixture, uncovered, for 30 minutes, or until the vegetables are tender. In a blender purée the mixture in batches, transferring it as it is puréed to a bowl, pour the purée into the kettle, cleaned, and stir in the half-and-half, the nutmeg, and salt and pepper to taste. Heat the soup over moderate heat, stirring, until it barely reaches a boil, ladle it into heated bowls, and garnish each serving, with a celery leaf.

    • Share/Bookmark

    • Barley, Swiss Chard, and Lima Bean Soup Recipe

    Filed under: Recipes — Tags: , , , , , — Anna @ 10:20 pm

    Makes about 15 cups, serving 6 as a main course.

    INGREDIENTS

  • 1 cup medium pearl barley
  • 2 onions, chopped coarse
  • 1 cup chopped carrot
  • 2 large garlic cloves
  • 2 tablespoons olive oil
  • 3 quarts (12 cups) water
  • 1 quart (4 cups) chicken broth
  • 2 smoked ham hocks
  • 4 parsley sprigs
  • 1 cup chopped celery
  • 1 pound swiss chard, washed well and chopped coarse
  • a 10-ounce package frozen lima beans
  • 1 teaspoon dried basil, crumbled
  • 1/2 teaspoon dried thyme, crumbled

    DIRECTIONS

    In a baking pan toast the barley in a preheated 375°F. oven, shaking the pan occasionally, for 5 to 7 minutes, or until it is aromatic. In a large kettle cook the onions, the carrot, and the garlic in the oil over moderate heat, stirring occasionally, until the vegetables are browned. Add the water, the broth, the ham hocks, and the parsley and simmer the mixture, uncovered, for 1 hour. Add the toasted barley and the celery and simmer the mixture, uncovered, for 45 minutes. Transfer the ham hocks with tongs to a cutting board, discard the fat and bones, and chop the ham coarse. To the kettle add the ham, the Swiss chard, the lima beans, the basil, the thyme, and salt and pepper to taste and simmer the soup for 15 to 20 minutes, or until the chard is tender.

    • Share/Bookmark

    • Roast Turkey with Pomegranate Glaze Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 10:05 pm

    The deep garnet glaze, made with pomegranate molasses, adds a richly piquant, sweet-tart depth of flavor to the turkey.

    Makes 6 servings.

    INGREDIENTS

    • 6cups water
    • 1celery stalk, cut into 2-inch pieces
    • 1carrot, peeled, cut into 2-inch pieces
    • 1onion, coarsely chopped
    • 4fresh parsley sprigs
    • 111- to 12-pound turkey; neck, heart, and gizzard reserved1cup orange juice
    • 1/2cup pomegranate molasses*
    • 2tablespoons extra-virgin olive oil
    • 1tablespoon coarse kosher salt
    • 1teaspoon dried crushed red pepper
    • 1lemon, quartered
    • 1onion, quartered
    • 10fresh mint sprigs3tablespoons chilled unsalted butter, cut into 1/2-inch pieces

    DIRECTIONS Combine first 5 ingredients and reserved neck, heart, and gizzard in saucepan. Simmer over medium heat. Simmer until giblet broth is reduced to 3 3/4 cups, about 1 hour. Strain; discard solids. Chill 3/4 cup broth for Bread Dressing with Dried Apricots, Pistachios, and Mint.

    Position rack in bottom third of oven and preheat to 400°F. Rinse turkey inside and out and pat dry. Whisk orange juice and next 4 ingredients in small bowl to blend for glaze. Place turkey on rack in heavy large roasting pan. Starting at neck end, carefully slide hand between skin and breast, thighs, and legs to loosen skin. Using pastry brush or hand, apply thin coat of pomegranate glaze over meat under skin. Stuff main cavity with lemon, quartered onion, and mint. Tuck wing tips under; tie legs together loosely. Brush turkey with some of remaining glaze.

    Roast turkey 20 minutes. Pour 1 cup giblet broth into pan; brush turkey with glaze. Roast 20 minutes; brush with glaze. Roast 20 minutes. Add 1 cup broth to pan, brush with glaze, and cover turkey loosely with foil. Roast 20 minutes. Brush with glaze and reduce oven temperature to 325°F. Continue to roast until thermometer inserted into thickest part of thigh registers 175°F, brushing with glaze every 20 minutes, about 1 hour 10 minutes longer, about 2 1/2 hours total.

    Transfer turkey to platter. Tent loosely with foil. Let stand 30 minutes (internal temperature will increase 5 to 10 degrees).

    Meanwhile, tilt roasting pan and spoon fat from surface of juices. Add 1 cup giblet broth to pan. Place pan over 2 burners. Bring to simmer over medium-high heat, scraping up browned bits. Add chilled butter and simmer until gravy is smooth, whisking. Season with salt and pepper. Serve turkey with gravy.

    *A thick pomegranate syrup available at Middle Eastern markets, some supermarkets, and by mail from Adriana’s Caravan (adrianascaravan.com). Do not use cane sugar molasses.

    • Share/Bookmark

    Turkey, Tortellini, and Watercress Soup Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 10:00 pm

    Serving 6 as a main course or 8 to 10 as a first course.

    INGREDIENTS

  • 4 quarts (16 cups) water
  • the carcass of a turkey, broken into large pieces
  • 1 carrot, sliced
  • 2 ribs of celery
  • 1 bay leaf
  • 1 onion, quartered
  • 1/2 teaspoon dried thyme
  • 3 parsley sprigs
  • 1 teaspoon fennel seeds
  • 1/2 pound fresh cheese tortellini
  • 4 cups coarsely chopped rinsed watercress

    DIRECTIONS

    In a large kettle combine the water, the turkey carcass, the carrot, the celery, the bay leaf, the onion, the thyme, the parsley, and the fennel seeds and simmer the mixture, uncovered, for 1 1/2 hours. Strain the stock through a large sieve into a large bowl, transfer the turkey meat to a cutting board, discarding the bones and remaining solids, and chop it fine. Transfer the strained stock to the kettle, add the turkey meat, and bring the liquid to a boil. Add the tortellini and salt and pepper to taste and simmer the mixture until the tortellini are just tender. Add the watercress and simmer the soup for 1 minute. Makes about 12 cups.

    • Share/Bookmark

    • Corn and Oyster Bisque Recipe

    Filed under: Recipes — Tags: , , — Anna @ 9:40 pm

    Makes about 7 1/2 cups, serving 6 as a first course.

    INGREDIENTS

  • 5 ears of fresh or frozen corn
  • 3 cups water
  • 1 bay leaf
  • 18 oysters, shucked, reserving the liquor
  • 2 cups milk
  • 1/4 teaspoon tabasco, or to taste
  • whole or minced fresh parsley leaves for garnish
  • paprika for garnish

    DIRECTIONS

    Cut the corn kernels from the cobs on a work surface, transfer them to a large saucepan, and with the back of a knife scrape the milk from the cobs into the pan. Cut each cob into 3 pieces and add them to the pan. Add the water and the bay leaf and simmer the mixture, covered, for 30 minutes. Discard the cobs and the bay leaf, in a blender purée the corn mixture in batches, and strain the purée through a fine sieve into a bowl, pressing hard on the solids. Transfer the purée to the pan and pour the reserved oyster liquor through a fine sieve into the pan. Add the milk, the Tabasco, and salt to taste and heat the mixture over moderate heat, stirring, being careful not to let it boil, until it is hot. Add the oysters and heat the soup, stirring, being careful not to let it boil, for 3 minutes, or until the edges of the oysters curl. Ladle the soup into heated shallow bowls and garnish each serving with some of the parsley and the paprika.

    • Share/Bookmark

    • Roasted Beets with Horseradish Cream Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 9:20 pm

    Serves 6.

    INGREDIENTS

  • about 3 1/2 pounds beets including the greens
  • 2/3 cup crème fraîche or sour cream
  • 2 to 3 tablespoons finely grated peeled fresh horseradish or drained
  •  bottled horseradish
  • 1/2 teaspoon freshly grated lemon zest
  • 2 tablespoons unsalted butter
  • 1 tablespoon minced fresh chives

    DIRECTIONS

    Cut the greens from the beets, leaving about 1 inch of the stems attached, and reserve the greens. Scrub the beets, wrap them tightly in 2 foil packages, and roast them on a baking sheet in the middle of a preheated 350°F. oven for 1 to 1 1/2 hours, or until they are tender. Unwrap the beets carefully, discarding any liquid that may have accumulated in the foil, and let them cool until they can be handled. Peel and halve the beets and cut them into 1/4-inch slices.

    In a small bowl stir together the crème fraîche, the horseradish to taste, the zest, and salt and pepper to taste. Wash well and drain the reserved greens, in a large skillet cook them with salt and pepper to taste in 1 tablespoon of the butter over moderately high heat, stirring, for 3 to 4 minutes, or until they are wilted, and transfer them to a platter. In the skillet cook the beets with salt and pepper to taste in the remaining 1 tablespoon butter over moderately high heat, stirring, for 2 to 3 minutes, or until they are hot, and spoon them over the greens. Top the beets with the horseradish cream and sprinkle the cream with the chives and salt and pepper to taste.

    • Share/Bookmark

    • Mashed Root Vegetables with Horseradish Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 9:00 pm

    Can be prepared in 45 minutes or less.

    Serves 4.

    INGREDIENTS

  • 2 turnips, peeled and cut into 1/2-inch pieces
  • 3 parsnips, peeled and cut into 1/2-inch pieces
  • 2 russet (baking) potatoes (about 1 pound)
  • 1/4 cup heavy cream
  • 1/2 stick (1/4 cup) unsalted butter
  • 2 to 3 tablespoons finely grated peeled fresh horseradish or drained
  •  bottled horseradish

    DIRECTIONS

    In a large saucepan of boiling salted water cook the turnips and the parsnips for 10 minutes, add the potatoes, peeled and cut into 1/2-inch pieces, and boil the vegetables for 10 to 12 minutes, or until they are tender. While the vegetables are cooking, in a small saucepan heat the cream, the butter, and the horseradish to taste over low heat until the mixture is hot and keep it warm. Drain the vegetables, in the pan cook them over high heat, shaking the pan, for 30 seconds, or until any excess liquid is evaporated, and remove the pan from the heat. Add the cream mixture to the potato mixture, straining it through a fine sieve and pressing hard on the solids if desired. In a bowl mash the vegetables with a potato masher until they are smooth and stir in salt and pepper to taste.

    • Share/Bookmark
    • Older Posts »

    Powered by WordPress