Post by Dread Gnat on Nov 12, 2012 23:38:50 GMT -5
Dace:
Fruit Cream Tart
1 to 2 cups of any of the following fruit, separate or in combination: pitted cherries, sliced strawberries, raisins, currants, raspberries, blueberries, etc. For the larger fruit, such as cherries & strawberries, use two cups; for the smaller fruit, such as raisins & currants, use one only cup.
3/4 cup sour cream
3 eggs
1/2 to 3/4 cup sugar (use to taste)
one 9" pie shell, pre-baked
Beat together the sour cream, eggs, and sugar
Blend in the fruit.
Place fruit and cream mixture in the pie shell and bake for approx. 45 minutes to 1 hour, or until the filling has set and has begun to brown around the edges.
Best served hot from the oven or chilled.
Stained Glass Candy
3 3/4 cups sugar
1 1/2 cups light corn syrup
1 cup water
1 tsp. extract (orange, lemon, walnut, etc.)
food coloring
Mix first 3 ingredients in large saucepan.
Stir over heat until sugar dissolves.
Bring to a boil, without stirring, and continue to boil until drops of syrup form hard brittle threads in cold water.
Remove from heat.
After boiling has ceased, stir in extract & coloring of choice.
Spread out onto a lightly greased baking sheet or rectangular cake pan so that the candy is no more than 1/4 inch thick.
Cool, then break into pieces.
Store in an air-tight container.
Yield: 2 pounds.
Cherry Cheese Pie
2 1/4 cups flour
1/4 cup sugar
1/2 tsp. salt
3/4 cup butter, cut up
1 egg, lightly beaten
1/4 cup marsala wine
Combine flour, sugar and salt. Cut in butter with pastry blender. Mix egg yolks and marsala and stir into flour quickly until dough is evenly moistened. Divide into two parts. Roll each out on a floured board to fit a 9" pie pan.
5 cups ricotta cheese
1/2 cup grated parmesan cheese
1/2 cup sugar
3 eggs
2 Tbs. minced, crystallized ginger
1/4 tsp. ground cinnamon
1/4 tsp. white pepper
1 (1 lb.) can of dark sweet pitted cherries, drained
Beat together ricotta, parmesan and sugar. Beat in eggs one at a time. Stir in spices and cherries. Put half into each of the 2 pie crusts. Bake at 350° F for 50 minutes or until set. Let cool and refrigerate. Makes 2 pies.
POUME D'ORANGES
INGREDIENTS:
* ground pork, raw
* egg yolks, slightly beaten
* salt & pepper, to taste (optional)
* broth
* egg whites, slightly beaten
* additional egg whites & yolks, slightly beaten
DIRECTIONS:
Combine the pork and egg yolks into a malleable mass - use approx.
4-5 egg yolks for every pound of meat. The mixture should be the proper consistency with which to make meatballs.
Bring the broth to a soft boil.
Have a bowl of egg whites next to you while you make the meatballs.
Dip your hands in the egg white before making each ball, which should be the size of an orange or an onion. Or, if you prefer,
make the meatballs and dip each one in the egg white just before
boiling.
Gently boil the meatballs in the broth until just done. Remove and
drain.
If it is possible for you to spit roast the meatballs, then do so, placing the meat on your skewers, leaving a slight gap between each ball - they must not be touching or you will have difficulty in thoroughly coloring them later on. Roast until they
are just beginning to brown.
If you cannot spit roast, place the meatballs on a baking sheet and
roast in an oven until they are just beginning to brown.
Thoroughly coat the meatballs in egg white. If using skewers, either dip & roll them in egg white, still on the skewer, or use a pastry brush to paint on the egg; if using a baking sheet, dip each meatball in egg or use a pastry brush.
Return to the heat just long enough for the egg white to set and turn white; this will take only half a minute or so. DO not overcook the white, as it will turn brown. This makes the inner white coating of the orange peel.
Now coat the meatballs in the egg yolk, the same manner in which you did the whites. (For a brighter, deeper orange color, add a few drops of saffron to the yolks.) Return to the heat just long
enough for the egg yolk to set; again, this will take only half a
minute or so. DO not overcook, as the yolk will turn brown and spoil
the effect.
Remove the "oranges" from the skewers or baking sheets, sprinkle on a little sugar, & serve.
Risotto
Ingredients
1 3/4 cups uncooked Arborio rice
1/2 cup unsalted butter, divided
1 1/2 quarts beef stock
3 tablespoons beef marrow
1 onion, thinly sliced
1 teaspoon saffron powder
3/4 cup dry white wine
salt to taste
1 1/2 cups grated Parmesan cheese
Directions
1.Melt half of the butter in a medium saucepan over low heat. Simmer the onion and beef marrow in the butter for about 10 minutes. When the onion is soft, remove the onion and marrow from the pan using a slotted spoon, and set aside. (I like to leave the onions in.)
2.Saute the rice in the pan over medium heat for 5 to 7 minutes, or until lightly toasted. Stir constantly so the rice will not stick and burn. Stir in one ladle of beef stock, and keep stirring until it is mostly absorbed, ladling and stirring in more of the broth as well as the white wine in the same manner, until the rice is almost al dente. Stir in the saffron, remaining butter, and 3/4 cup of Parmesan cheese. Turn off the heat, cover and let sit for 4 or 5 minutes.
3.Serve as a bed for ossibuchi or by itself with as much of the remaining Parmesan cheese sprinkled over as you like.
Prosciutto Platter
Wrap slices of prosciutto around slices (or balls scooped out with a melon ball scooper) of cantaloupe and/or honeydew, asparagus, shrimp, fresh mozzarella balls, dates, and figs. Arrange and serve.
Canapes
INGREDIENTS
12 slices firm white bread
5 tablespoons butter or margarine, divided
2 tablespoons all-purpose flour
1/2 cup milk
3 ounces fresh mushrooms (about 9 medium), finely chopped
6 tablespoons grated Parmesan cheese, divided
2 teaspoons anchovy paste
1/4 teaspoon salt
1/8 teaspoon black pepper
Green and black olive slices, red and green bell pepper strips and rolled anchovy fillets, (optional)
PREPARATION:
1.Preheat oven to 350°F. Cut 2 rounds out of each bread slice with 2-inch round cutter. Melt 3 tablespoons butter in small saucepan. Brush both sides of bread rounds lightly with butter. Bake bread rounds on ungreased baking sheet 5 to 6 minutes per side or until golden. Remove to wire rack. Cool completely. Increase oven temperature to 425°F.
2.Melt remaining 2 tablespoons butter in same saucepan. Stir in flour; cook and stir over medium heat until bubbly. Whisk in milk; cook and stir 1 minute or until sauce thickens and bubbles. (Sauce will be very thick.) Place mushrooms in large bowl; stir in sauce, 3 tablespoons cheese, anchovy paste, salt and black pepper until well blended.
3.Spread 1 heaping teaspoonful mushroom mixture onto each toast round; place on ungreased baking sheets. Sprinkle remaining 3 tablespoons cheese over bread rounds. Bake 5 to 7 minutes or until tops are light brown. Garnish with olive slices, bell pepper strips and anchovy fillets. Serve warm.
Pasta e fagioli
Ingredients
4 sprigs fresh thyme
1 large sprig fresh rosemary
1 bay leaf
1 tablespoon olive oil
1 tablespoon butter
1 cup chopped onion
3 ounces pancetta, chopped
2 teaspoons minced garlic
5 3/4 cups low-sodium chicken broth
2 (14.5-ounce) cans red kidney beans, drained and rinsed
3/4 cup elbow macaroni
Freshly ground black pepper
Pinch red pepper flakes, optional
1/3 cup freshly grated Parmesan
1 tablespoon extra-virgin olive oil
Directions
Wrap the thyme, rosemary, and bay leaf in a piece of cheesecloth and secure closed with kitchen twine. Heat 1 tablespoon olive oil and butter in a heavy large saucepan over medium heat. Add the onion, pancetta, and garlic and saute until the onion is tender, about 3 minutes. Add the broth, beans, and sachet of herbs. Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes. Discard the sachet. Puree 1 cup of the bean mixture in a blender until smooth*. Before putting the puree back into the soup, add the macaroni and boil with the lid on until it is tender but still firm to the bite, about 8 minutes. Return the puree to the remaining soup in the saucepan and stir well. Season the soup with ground black pepper and red pepper flakes.
Ladle the soup into bowls. Sprinkle with some Parmesan and drizzle with extra-virgin olive oil just before serving.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Scallops
2 pounds sea scallops
4 tablespoons flour
2 tablespoons olive oil
½ teaspoon marjoram
½ teaspoon basil
1 teaspoon salt
1 teaspoon black pepper
4 cloves garlic, minced
½ cup white wine
Mix flour, marjoram, basil, salt, and pepper. Coat scallops with flour mixture. Heat oil in pan, add wine and bring to sizzle. Add scallops and garlic and cook about 4 minutes each side. Scallops should be opaque and slightly seared.
Zeppoli
Ingredients
2 quarts vegetable oil for frying
1 cup all-purpose flour
2 teaspoons baking powder
1 pinch salt
1 1/2 teaspoons white sugar
2 eggs, beaten
1 cup ricotta cheese
1/4 teaspoon vanilla extract
1/2 cup confectioners' sugar for dusting
Directions
1.Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
2.In a medium saucepan, combine the flour, baking powder, salt and sugar. Stir in the eggs, ricotta cheese and vanilla. Mix gently over low heat until combined. Batter will be sticky.
3.Drop by tablespoons into the hot oil a few at a time. Zeppole will turn over by themselves. Fry until golden brown, about 3 or 4 minutes. Drain in a paper sack and dust with confectioners' sugar. Serve warm.
Frittelle
Ingredients for 4 people:
12 g of beer yeast
200 g of flour
40 g of raisans
40 g of pinoli nuts
40 g di candied fruits
ca. 350 g of seed oil
40 g of sugar
16 g of icing sugar
ca. 0,5 of grappa or rum
Preparation:
Dissolve yeast with a little warm water and sugar. Add grappa and then flour adding water when needed. Mix well until there are no air bubbles on the surface. Cover and leave to rise in a warm place. When the mix has doubled in size, add raisans, candied fruits and pinoli. Heat oil and cook draining each doughnut on paper towels. Arrange in a pyramid form and sprinkle with icing sugar. Serve hot.
SARDE IN SAOR (Fried sardines in alternate layers with pine nuts and sultanas)
The ingredients are as follows:
1 kg sardines;
1 kg white onions;
1 glass of red wine vinegar;
120 g pine nuts;
120 g sultanas;
oil and flour for frying;
salt.
Clean the sardines (remove the head, intestine, fin, some even remove the backbone leaving the sardines open), wash and dry them.
Slice the onions finely and fry them gently in a suitable frying pan.
Add the vinegar and salt.
Let the vinegar evaporate and remove from heat.
Cover the sardines lightly in flour and then fry them, not too many at a time, until they are golden brown. When ready place them on kitchen paper.
Once they have cooled down place them in a suitable dish, alternating a layer of sardines with a layer of onions (in abbundance), pine nuts and sultanas (that have been soaked in hot water).
Here is the secret: leave it to rest for at least 24 hours (the longer the better).
Fegato alla Dacia
Ingredients
4 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter
8 onions, very thinly sliced
Salt
1 pound calves liver, thinly sliced
1/3 cup red wine
A few drops of vinegar tradizionale
Directions
Heat the olive oil with 3 tablespoons of the butter in a large, heavy saute pan over a medium flame. Add the onions and cook them over low heat until they are very soft but not colored, for literally about 1 hour.
Salt the onions and remove them to a warm platter. Add the liver to the pan, salting and cooking for 30 to 45 seconds on each side. Work in batches if necessary to avoid overcrowding the pan. When done, place the liver over the onions and keep warm.
Add the wine to the pan and scrape the bottom of the pan with a wooden spoon to dislodge any browned bits. Add the remaining tablespoon of butter and pour it over the liver and onions. Drizzle the vinegar over and serve immediately.
Cipollene
Ingredients
2 pounds cipolline or small (1 1/2-inch) onions
4 tablespoons extra-virgin olive oil
3 tablespoons sweet butter
2 tablespoons sugar
1 cup balsamic vinegar
1 cup water
1 teaspoon chopped fresh rosemary leaves
Directions
Peel the onions, leaving and washing any root strands you may find.
In a 12 to 14-inch saute pan over a medium high flame, heat the olive oil until just smoking. Add the butter and cook until the foam subsides. Add the onions and saute until light golden brown on all sides, about 8 to 10 minutes. Add the sugar, vinegar, rosemary, and water and bring to a boil.
Cook the onions uncovered, until just "al dente", about 10 minutes. If the liquid dissipates too quickly, add more water, 1/4-cup at a time, realizing that it is essential not to overcook the onions. The sauce should just adhere to the onions. Remove from the saute pan to an earthenware dish and hold in a warm place, or allow to cool if you are serving them later or as an antipasto
Osso Buco
Ingredients
4 tablespoons extra-virgin olive oil
4 veal shanks
1/2 cup all-purpose flour
1/2 cup (1/4-inch pieces) celery
1/2 cup (1/4-inch pieces) carrots
1 onion, finely chopped
6 cloves garlic, finely chopped
2 cups beef stock
1 1/2 cups dry Marsala wine
1 can tomatoes (recommended: San Marzano)
Salt and freshly ground black pepper
4 stalks fresh thyme
Gremolata:
2 cups chopped flat-leaf parsley
2 tablespoons grated lemon zest
4 large cloves garlic, minced
Rice, risotto, or mashed potatoes, for serving
Directions
Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Dredge the veal shanks in flour, shake off the excess and sear them in the Dutch oven until they are well browned, about 5 to 8 minutes. Set the shanks aside on a plate.
Add the remaining olive oil, to the pot over medium heat and stir in the celery, carrots and onions. Cook for 4 minutes until the onions begin to brown. Stir in the garlic. Pour in the beef stock and deglaze the pan by scraping the brown bits from the bottom, using a wooden spoon.
Add the veal shanks to the pan followed by the Marsala wine, tomatoes, salt and pepper, to taste, and the thyme. Simmer for 10 minutes, then cook slowly over low heat for 1 hour and 45 minutes.
Gremolata: Combine the parsley, lemon zest, and garlic in a food processor. Roughly chop and set aside.
Arrange the veal shanks on a bed of rice, risotto, or mashed potatoes. Garnish each serving with a tablespoon of gremolata and serve.
Artichokes with Prawns
Ingredients
Olive oil: As Needed
Salt and Pepper: To taste
Artichokes: 8 Units
White wine: 1 / 4 cup
Parsley: A taste
Onion: 1 / 2 Unit
Prawns: 12 Units
Vegetable broth: 1 / 4 cup
Optional
Lettuce:
Other
Lemon juice:
Water: As Needed
Procedure
- Remove the outer leaves of artichokes until you reach the tender leaves, cut the end and remove the internal lint.
- Cut the artichokes into thin strips.
- Chop the onion coarsely.
- In a pan with olive oil, sauté the onion with salt.
- Add the artichokes, wine, broth, salt and pepper, cover with a cloth soaked in water and lemon juice and simmer until tender.
- Peel the shrimp, remove the head, feet, tail and back vein.
- In a bowl arrange the shrimp, salt and pepper, drizzle with olive oil and marinate for 5 minutes.
- In a hot pan with olive oil, saute the shrimp for a few minutes and season.
- Add the prawns to the pan with the artichokes and saute a few seconds.
Sfrappole
Ingredients
2 cups flour
2 tablespoons butter, softened
3 egg yolks, plus 1 white
2 tablespoons sugar
1 tablespoon salt
1 cup white wine
1/2 teaspoon vanilla extract
1 liter extra-virgin olive oil, for frying
Confectioners' sugar, for dusting
Directions
In a large bowl, combine the flour, butter, yolks, white, sugar, salt, wine and vanilla and mix well to form a dough. Set aside, covered, for 1 hour. Turn the dough out onto a floured work surface and cut it into 4 pieces. Roll each piece out to a 1/2-inch dowel and fashion into small circles, or wheels, measuring 3-inches in diameter. In a tall-sided pot, heat the olive oil to 375 degrees F. Carefully drop the wheels into the oil, working in batches, and cook until golden brown. Remove them carefully with a slotted spoon and drain on paper towels. Sprinkle with confectioners' sugar and serve.
Galani
2 cups flour
1 egg, plus 2 egg yolks
2 tablespoons unsalted butter, softened
Pinch salt
1 tablespoon vanilla sugar
1 cup rose or white wine
1 liter extra-virgin olive oil, for frying
Confectioners' sugar, for dusting
In a large bowl, combine the flour, egg, yolks, butter, salt, vanilla sugar, and wine and mix to form a soft dough. Set aside for 1 hour.
Turn the dough out and roll out to 1/2-inch thickness. Cut the dough into ribbons of varying lengths.
Heat the olive oil to 375 degrees F in a tall-sided pot. Cook the dough strips in the hot oil until golden brown and remove with a slotted spoon to drain. Sprinkle with powdered sugar. Serve at room temperature.
Sallat
Ingredients
1 small head of butter lettuce
1 cup watercress
1/4 cup fresh mint leaves
1/4 cup fresh tarragon leaves
1/2 cup flower petals (you can use roses, primroses, nasturtiums, chive blossoms, violets, or calendulas, but be sure they haven't been sprayed with insecticides)
1 cucumber, pared and sliced
2 hard boiled eggs, sliced
4 Tbsp olive oil
3 Tbsp white wine vinegar
1/2 tsp salt
1/8 tsp pepper
1/2 tsp brown sugar
Wash the lettuce, watercress, and herb leaves in cold water and pat dry or use a salad spinner; refrigerate. Rinse the flower petals in a bowl of cold water and gently pat dry; refrigerate.
Tear the lettuce into bite size pieces and combine with the watercress and herb leaves. Add the cucumber slices and toss to mix.
Mix together the oil, vinegar, salt, pepper, and sugar; stir until blended. Add dressing to the salad and toss until well coated. Gently mix in the flower petals (reserving a few to garnish the salad with). Top the salad with the egg slices and garnish with the reserved flower petals.
***
Recipes Courtesy of Molly Rabe