November 2008
Pesto Pinwheel Appetizers
2 box frozen Puff Pastry Sheets (2 sheets ea)1 jar Sun-Dried Tomato Pesto (Canyon Foods brand)
1 jar Basil Pesto (Canyon Foods brand)
6 T Pine nuts
2 C Shredded Italian-blend cheese
1 ea Egg, beaten
1 T Water
DIRECTIONS: This is a double recipe that serves 16 – 24.
Thaw pastry sheets 30-40 minutes until pliable
Heat over to 425. Coat 2 cookie sheets with non-stick spray. Beat egg with water in small bowl and set aside.
Lightly flour a clean working surface and unfold 2 pastry sheets. Spread ½ of a jar of pesto on each of the 2 pastry sheets to within ½ inch of the sides. Sprinkle on cheese and pine nuts. Repeat with other pesto on the remaining 2 sheets.
Starting with a short side, tightly roll up each pastry sheet like a jelly roll. Wrap each in a plastic wrap and refrigerate to chill thoroughly (20 min).
Discard plastic wrap, cut each roll crosswise with a sharp knife into 12 to 15 slices. Arrange the slices cut side down on the greased cookie sheets. Brush tops with egg wash.
Bake 15 to 20 minutes or until golden brown.
Shrimp Brioni
1 lb Shrimp, unfrozen (but chilled), raw, deveined, shelled, no tails½ C Flour
1 ½ C Parmesan Cheese, powder
½ C Parmesan Cheese, shredded
1 T Zest of 2 lemons
1 T Lemon Pepper
2 T Oregano, fresh, coarsely chopped
3 T Garlic powder
1 t Salt
2 ea Eggs
2 T Milk
4 T Butter
2 T Flour
2 T Juice of 2 lemons
1 T Lemon juice (concentrate) if needed
1 T Leek, chopped
2 T Garlic, minced fine
1 t Lemon Pepper
1 T Oregano, fresh, coarsely chopped
1 T Parsley, fresh, coarsely chopped
1 t Salt
4 C Oil
4 C Angel hair pasta
4 C Water
1 t Olive oil
1 dash Salt
DIRECTIONS:
In a large bowl, mix together the flour, parmesan cheeses, lemon zest, lemon pepper, 1 t salt, 2 T oregano, and 3 T garlic powder. This will be the dry batter mix.
In a medium bowl, mix together the eggs and milk. This will be the wet batter mix.
Cover a large cookie sheet or 2 with wax paper and dust with flour (enough for all the shrimp to be spread out).
One by one, dip the shrimp into the wet mix, shake off the excess, place into the dry mix and press firmly to coat all over. Shake off excess and set on cookie sheet to dry. Continue till all are done. Cover with wax paper and let dry for 20 minutes.
Heat oil in a large skillet to fry the shrimp. Start water for noodles.
While oil and water are heating and shrimp are drying, make the sauce.
Start with 2 T butter and sauté the minced garlic and leeks. Remove the leeks and garlic to leave the seasoned butter. Add the remaining butter and add the flour to make a roux. Add juice from the lemons, garlic, oregano, lemon pepper, parsley and salt. Save a little sauce for the shrimp.
Cook the pasta per directions.
Fry the shrimp until golden brown.
Toss the finished pasta with the sauce, add shrimp on top and drizzle with a little remaining sauce.
Another version of this would be to stuff the shrimp with a little lump crab meat
Umbrian Fish Soup (Tegamaccio)
For soup
2 lbs mixed freshwather fish filets, cut into 2" pieces
1/2 cup chopped onion
1/2 cup chopped celery
4 garlic cloves, finely chopped
1/2 cup EVOO
1/4 cup chopped flat-leaf parsley
1 cup dry white wine (Grechetto, Vermentino, or Trebbiano)
1 (28-oz) can crushed tomatoes (prefer Italian)
2 cups water
For toasts
1 baguette
1 garlic clove
2 tablespoons EVOO
Garnish with chopped flat leaf parsley
Preparation: Pat fish dry and sprinkle with 1/2 teaspoon salt. Cook onion, celery, and garlic in oil with 1/2 teaspoon salt in a deep 12-inch heavy skillet over medum heat, stirring occasionally, until onion is softened but not browned, about 8 minutes. Add parsley and cook, stirring, 1 minute. Add wine and boil until liquid is reduced by half, about 5 minutes. Add tomatoes, water, and 1 teaspoon salt and bring to simmer. Add fish and reduce heat to cook at a bare simmer until just cooked through, about 10 minutes.
Make toasts while fish cooks: Preheat broiler. Cut 18 (1/2 inch) slices from baguette and toast 3-5 inches from heat, turning once until golden, 3 to 4o minutes total. Cut garlic clove in half and rub on toasts, then brush toasts with oil. Serve with soup.
chopped Italian parsley (fresh)
grated Pecorino or Parmigiano cheese
In a saucepan, heat tomato sauce and paste over medium low heat. Add pepper flakes and allow to get to a warm temperature. Whisk in the cognac and bring to a simmer. Cook at simmer for 15 minutes, give or take.
In a separate pan, bring pasta water to a boil over medium heat. While boiling, add penne and cook for 12-15 minutes (or according to direction on box).
While pasta is cooking, add whipping cream to the tomato sauce and continue to simmer (185 degrees). Add salt and pepper to taste.
Drain pasta and pour into a serving bowl. Dress with olive oil and allow to sit. Pour in half of the tomato sauce and coat the pasta. Spoon in a small bowl or plate. Top with a ladleful or two of the unused sauce. Top with parsley and cheese. Be careful with the amount of cheese used as it may overwhelm taste of the sauce.
2 lbs mixed freshwather fish filets, cut into 2" pieces
1/2 cup chopped onion
1/2 cup chopped celery
4 garlic cloves, finely chopped
1/2 cup EVOO
1/4 cup chopped flat-leaf parsley
1 cup dry white wine (Grechetto, Vermentino, or Trebbiano)
1 (28-oz) can crushed tomatoes (prefer Italian)
2 cups water
For toasts
1 baguette
1 garlic clove
2 tablespoons EVOO
Garnish with chopped flat leaf parsley
Preparation: Pat fish dry and sprinkle with 1/2 teaspoon salt. Cook onion, celery, and garlic in oil with 1/2 teaspoon salt in a deep 12-inch heavy skillet over medum heat, stirring occasionally, until onion is softened but not browned, about 8 minutes. Add parsley and cook, stirring, 1 minute. Add wine and boil until liquid is reduced by half, about 5 minutes. Add tomatoes, water, and 1 teaspoon salt and bring to simmer. Add fish and reduce heat to cook at a bare simmer until just cooked through, about 10 minutes.
Make toasts while fish cooks: Preheat broiler. Cut 18 (1/2 inch) slices from baguette and toast 3-5 inches from heat, turning once until golden, 3 to 4o minutes total. Cut garlic clove in half and rub on toasts, then brush toasts with oil. Serve with soup.
Pollo alla Griglia alle Erbe (Grilled Herb-Rubbed Chicken)
salt and pepper to taste12 boneless chicken thighs, skin on
2 lemons, 1 halved and 1 cut into thin slices
1 tablespoon EVOO
1/4 cup dry white wine
2 tablespoons minced rosemary
2 tablespoons minced thyme
2 tablespoons minced sage
6 garlic cloves, minced
1 teaspoon black peppercorns, coarsely crushed in a morter
1 teaspoon salt
Rinse chicken under cool water, dry it, rub it with 1 of the lemon halves, and place in a large container. Toss with the olive oil, wine, rosemary, thyme, sage, garlic, and black peppercorns; set aside to marinate for 2 hours at room temperature or up to 2 days in the refrigerator. The longer it marinades, the more tender it will become, and the better the flavors. Before grilling, return to room temperature. When ready to serve, season with salt.
Heat the grill to medium high flame. Place the chicken, skin side down, on the grill. Cook until it is browned on the bottom, about 10 minutes. Turn and cook untion browned on the other side and cooked all the way through, about 10 minutes. Arrange on a serving platter. Sprinkle with juice from the remaining lemon half and serve hot, garnished with lemon slices. Serves 6.
2 lemons, 1 halved and 1 cut into thin slices
1 tablespoon EVOO
1/4 cup dry white wine
2 tablespoons minced rosemary
2 tablespoons minced thyme
2 tablespoons minced sage
6 garlic cloves, minced
1 teaspoon black peppercorns, coarsely crushed in a morter
1 teaspoon salt
Rinse chicken under cool water, dry it, rub it with 1 of the lemon halves, and place in a large container. Toss with the olive oil, wine, rosemary, thyme, sage, garlic, and black peppercorns; set aside to marinate for 2 hours at room temperature or up to 2 days in the refrigerator. The longer it marinades, the more tender it will become, and the better the flavors. Before grilling, return to room temperature. When ready to serve, season with salt.
Heat the grill to medium high flame. Place the chicken, skin side down, on the grill. Cook until it is browned on the bottom, about 10 minutes. Turn and cook untion browned on the other side and cooked all the way through, about 10 minutes. Arrange on a serving platter. Sprinkle with juice from the remaining lemon half and serve hot, garnished with lemon slices. Serves 6.
Penne Al Cognac
1 cup of your favorite tomato sauce
1 tablespoon tomato paste
1/2 teaspoon red pepper flakes (optional)
1/4 cup cognac
1 lbs penne pasta
1/2 cup heavy whipping cream
1 tablespoon tomato paste
1/2 teaspoon red pepper flakes (optional)
1/4 cup cognac
1 lbs penne pasta
1/2 cup heavy whipping cream
chopped Italian parsley (fresh)
grated Pecorino or Parmigiano cheese
In a saucepan, heat tomato sauce and paste over medium low heat. Add pepper flakes and allow to get to a warm temperature. Whisk in the cognac and bring to a simmer. Cook at simmer for 15 minutes, give or take.
In a separate pan, bring pasta water to a boil over medium heat. While boiling, add penne and cook for 12-15 minutes (or according to direction on box).
While pasta is cooking, add whipping cream to the tomato sauce and continue to simmer (185 degrees). Add salt and pepper to taste.
Drain pasta and pour into a serving bowl. Dress with olive oil and allow to sit. Pour in half of the tomato sauce and coat the pasta. Spoon in a small bowl or plate. Top with a ladleful or two of the unused sauce. Top with parsley and cheese. Be careful with the amount of cheese used as it may overwhelm taste of the sauce.
Italian Cream Cake
1 stick margarine1/2 cup vegetable shortening
2 cups sugar
5 egg yolks
2 cups flour
1 teaspoon soda
1 cup buttermilk
1 teaspoon vanilla extract
1 small can angel flake coconut
1 cup chopped nuts
5 egg whites, stiffly beaten
Cream Cheese Frosting
Preparation: Cream margarine and shortening; add sugar and beat until smooth. Add egg yolks and beat well. Combine flour and soda and add to creamed mixture alternately with buttermilk. Add vanilla, coconut, and nuts. Fold in egg whites. Pour batter into three greased/floured 8" cakepans. Bake at 350 for 25 mins or until cake tests done. Cool and frost.
Cream Cheese Frosting
Ingredients:8 oz cream cheese, softened
1/2 stick margarine
1 box powdered sugar
1 teaspoon vanilla extract
Chopped pecans
Preparation: Beat cream cheese and margarine until smooth; add sugar and mix well. Add vanilla and beat until smooth. Spread between layers and on top and sides of cake. Sprinkle wit pecans.
