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Posts Tagged ‘food’

1/4 pound butter
1/2 cup flour
1/4 gal milk
1/2 tbsp minced garlic
1/2 tbsp minced shallots
a little over 1/2 lb of grated gouda cheese
a little over 1/2 lb of grated parm cheese
dash of black pepper
dash of cayenne
dash of nutmeg
pasta of your choice, we use spiral pasta

Melt butter – add garlic and shallots and cook until soft.  Add flour and make roux.  Cook until lightly browned.  Whisk milk in and simmer.  Add cheese and slowly cook until melted.  Add spices and season.  Blend with hand mixer until smooth. Cook pasta – al dente.  Drain and do not cool.  Place pasta into serving dish, cover and mix with the cheese sauce.  Bake in oven until golden brown.  Garnish with blue cheese crumbles and parsley.

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  • 1/2 cup of grated Asiago Cheese
  • 3/4 teaspoon dried thyme
  • 3/4 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper
  • 1 sheet frozen puff pastry , thawed
  • 2 tablespoons honey Dijon mustard
  • 2 ounces packaged sliced pepperoni
  • 1 large egg, beaten to blend

Mix the cheese, herbs and pepper into a medium bowl.  Cut puff pastry crosswise in half to form 2 rectangles.  Spread 1 tablespoon mustard over each of the rectangles.  Place half of the pepperoni in single layer on top of the mustard.  Top pepperoni with half of the cheese mixture.  Brush plan border with egg.  Then start at the side opposite the plain boarder roll up the pastry, and seal at the egg coated edge. Transfer pastry roll, seam side down to medium baking sheet.    Chill both rolls until firm, about 30 minutes, or wrap and freeze longer. 

Preheat over to 400.  Lightly spray baking sheet lined with foil with vegetable oil spray.  Cut each pastry roll into about 30 1.4 inch thick rounds.  Place pinwheels on prepared sheets.  Bake until golden about 15 minutes, transfer to a platter, and watch them be devoured.

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  • 2 lbs boneless skinless chicken breasts cut into bite sized pieces
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 2 medium shallots
  • 1/2 cup white wine
  • 3/4 cup heavy cream
  • 5 plum tomatoes coarsely chopped
  • 2 tablespoons finely chopped fresh tarragon
  • 1/2 extra large chicken bullion cube, crumbled

Pat chicken dry and season with salt and pepper.  Heat oil and butter in a heavy skillet over moderately high heat until foam subsides.  Brown chicken on both sides (in batches if necessary). 

Add shallot to skillet and cook, stirring until tender, about 1 minute.  Add wine and deglaze by boiling over high heat, scraping up brown bits until reduced by half.  Stir in cream, tomatoes, tarragon and bouillon cube, then simmer stirring until tomatoes are softened and sauce begins to thicken, 3-4 minutes.  Season with salt and pepper. 

I actually find that leaving it on the stove for longer, actually helps, it can stay warm for a long period on simmer with just occasional stirring.  Reheats beautifully.

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  • 2 lbs boneless skinless chicken breast cut into bite sized pieces
    1/2 teaspoon salt
    1/2 teaspoon of black pepper
    1/4 cup olive oil
    1 red bell pepper sliced
    1 yellow bell pepper sliced
    3 ounces of prosciutto chopped
    4 cloves of garlic minced
    15 oz can diced tomatoes
    1/2 cup white wine
    1 teaspoon thyme
    1 teaspoon oregano
    1/2 cup chicken stock

Season the chicken with salt and pepper. In a heavy large skillet heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the pepper have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 more minutes. Add the tomatoes, wine and herbs. Scrape any browned bits of the bottom of the pan. return the chicken to the pan, add the stock and bring the mixture to a boil. Reduce the heat and simmer, covered for about 20- 30 minutes.

Can be made in advance and reheated.

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  • 1 cup wild rice, uncooked
  • onion, chopped
  • 1 1/2 cups celery, chopped
  • 1 teaspoon seasoning salt
  • 3/4 cup white wine
  • 2 tablespoons butter
  • 1 quart chicken broth
  • 1 lb fresh mushrooms, sliced
  • Mix all together (adding mushrooms in last to avoid too much breakage).

    Place in a casserole and bake at 325 degrees F. for 1 1/2-2 hours

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    1 3/4 cups reduced-sodium chicken broth (14 fl oz)
    3 tablespoons finely chopped shallot
    4 tablespoons unsalted butter
    2 – 8 oz sliced mushrooms
    1 1/2 teaspoons finely chopped fresh sage
    1/4 teaspoon salt
    1/8 teaspoon black pepper
    1 cup all-purpose flour
    4 skinless boneless chicken breast halves (2 lb total)
    2 tablespoons extra-virgin olive oil
    2/3 cup plus 2 tablespoons dry Marsala wine
    2/3 cup heavy cream
    1 teaspoon fresh lemon juice

    Preheat oven to 200°F.

    Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced to about 3/4 cup, about 20 minutes.

    Cook shallot in 2 tablespoons butter in an large heavy skillet, medium heat, until golden, about 1 minute. Add mushrooms, 1 teaspoon sage and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from heat.

    Gently pound chicken to 1/4 inch thick between. Pat chicken dry, season with salt and pepper, then dredge in flour,  shaking off excess.

    Heat 1 tablespoon each of oil and butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté half of chicken, turning over once, until golden and just cooked through, about 5 minutes total. Transfer cooked chicken to oven to keep warm. Wipe out skillet with paper towels and cook remaining chicken in same manner.

    Add 1/2 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 1 min. Add reduced broth, cream, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes. Add lemon juice and remaining 2 tablespoons wine and 1/2 teaspoon sage.

    I like to serve with egg noodles or linguine. (I actually used half and half rather than heavy cream and while it didn’t thicken as well, it tasted great. And what thickening did occur took like 20 minutes!) Enjoy.

    Fresh sage is the key, people!

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    This is a nice, leaner alternative to the pork shoulder or pork butt that is traditionally used in pulled barbeque.

     

    2 large onions
    2 cups cider vinegar
    1/2 stick (1/4 cup) unsalted butter
    1/2 cup ketchup
    3 tablespoons Worcestershire sauce
    2 tablespoons Sriachi sauce
    1 tablespoon salt
    1 tablespoon freshly ground black pepper
    a 4 1/2- to 5-pound turkey breast, skin discarded

    Finely chop onions and mince garlic.

    In a 6-quart heavy saucepan combine onions, garlic, vinegar, butter, ketchup, Worcestershire sauce, 2 tablespoons Tabasco, salt, and pepper and simmer, covered, stirring occasionally, 15 minutes. Add turkey breast, cavity side down, and cook at a bare simmer, covered, 2 1/2 hours. Transfer breast to a cutting board, reserving sauce, and cool until it can be handled. Shred turkey meat, discarding bones, and stir meat into reserved sauce. Simmer barbecue, covered, over low heat, stirring occasionally, 1 1/2 hours more and season with salt, pepper, and additional Tabasco.

    Serve barbecue on rolls. Great with macaroni and cheese, macaroni salad and cole slaw, of course!

    Makes 8 cups.

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