Wednesday, November 25, 2009

Classical Chocolate Mousse

Classical Chocolate Mousse

1/2 Cup Whole Milk

1 to 2 Tablespoons Sugar

2 Tablespoons of Flavored Liqueur of Choice

1 Cup Finely Chopped Bittersweet Chocolate

3 Extra Large Egg Whites

To Serve:

Sweetened Whip Cream

Garnish Of Choice

In a small saucepan, heat milk with sugar and liqueur until it is hot and the sugar has completely dissolved. Do not allow it to boil. Place chocolate in a blender, and pour the hot milk on top of it. Run the blender until chocolate has melted, about one minute. Add egg whites and blend on high until its very light, about a minute or so. Pour the mousse into individual cups and refrigerate at least 3 to 4 hours.

Serve by, placing a dollop of whipped cream on top and the garnish of your choice.

Tuesday, November 24, 2009

Perfectly Pleasant Pesto Sauce

Perfectly Pleasant Pesto Sauce

2 Cups Fresh Basil Leaves, Packed

1/4 Cup Lightly Toasted Pine Nuts

2 Large Garlic Cloves

1/2 Cup Grated Parmesan or Romano Cheese

1/2 Cup Extra Virgin Olive Oil

Put all ingredients in a food processor (or blender if you don’t have a food processor) except the oil, and set on pulse. Start to add the oil slowly, pulsing constantly until you have a smooth paste. Use immediately to top any pasta dish.

If you made to much to finish and would like to store it for another day simply put a layer of olive oil on top of it and store in a tight container.

Monday, November 23, 2009

Simply Savory Spaghetti Sauce

Simply Savory Spaghetti Sauce

2 cans of tomato sauce

2 cans of tomato paste

1 can of diced or crushed tomatoes

1 cup of water

3 Tbsp of minced garlic

3 Tbsp of oregano

3 Tbsp of basil

3 Tbsp of thyme

3 Tbsp of parsley

1 Tbsp of Italian seasoning

½ cup chopped onion

6 mushrooms sliced

1 Tbsp salt & pepper

Put all ingredients in a sauce pan, stir once every 15 or so minutes let simmer for 2 hours.

Tuesday, November 17, 2009

Scrumptious Sicilian Cannoli

Scrumptious Sicilian Cannoli


2 Cups All-Purpose Flour

2 Tablespoons Unsalted Butter Or Shortening

1 Teaspoon Sugar

Dash of Salt

3/4 Cup Marsala Wine

1 Egg White

Vegetable Oil For Frying


3 Cups Full Fat Ricotta Cheese

1/2 Cup Powdered Sugar

1/2 Cup Mini Chocolate Chips, or Coarsely Grated Chocolate

1/2 Teaspoon Vanilla Extract

6 Tablespoons Mixed Candies Peel

Optional- 6 Glazed Cherries, Finely Chopped

To make shells, mix the flour, butter, sugar, and salt together. Start to add the wine, add enough so that you form a fairly firm dough. Knead until smooth or about 5 – 10 minutes. Form dough into a ball, wrap in plastic wrap, and let sit at room temperature for about one hour. Cut dough in half, and roll thinly to about 1/4 inch thickness. Cut into four squares. Place a metal tube diagonally across each square, and wrap dough around tube. Seal edges with a beaten egg white. Heat the vegetable oil in a large pan until it reaches a temperature of 375 degrees F. Drop one or two tubes into the hot oil one at time, and cook until golden brown. Remove from pan, cool, and gently slide Cannoli shell from tube. Continue with the rest of the shells in the same manner.

To make filling, first let the ricotta drain in a strainer over a bowl in refrigerator for 30 minutes to remove any excess water. Mix ricotta with rest of ingredients. Chill for at least 30 minutes in the refrigerator. Fill each Cannoli shell very carefully, then sprinkle with a little extra powdered sugar. Chill until you’re ready to serve.

Spicy Chicken Cacciatore

Spicy Chicken Cacciatore

1 Boiler/Fryer, Cut Into 8 Pieces (About 3-4 Pounds)

2 Tablespoons Olive Oil

1 Medium Onion, Chopped

2 Cloves Garlic, Minced

1 Celery Stalk, Chopped

4 oz. Mushrooms, Chopped

1/2 Cup Dry White Wine

1 (14 oz) Can Chopped Tomatoes

1/2 Cup Chicken Broth

1 Teaspoon Dried Oregano

1/4 Cup Fresh Chopped Parsley

Salt & Pepper

Pinch Of Red Pepper Flakes

Rinse chicken pieces off, and then pat dry. Heat olive oil in a large skillet over medium heat, then brown the chicken pieces on both sides. Remove chicken pieces onto a plate. Add mushrooms, onions and celery into the pan with the chicken grease, and sauté until soft, for about 5 minutes. Add garlic, and cook a few more minutes. Add chicken into the skillet once more, then add the white wine. Cook on medium heat until all moisture is almost completely evaporated. Add the tomatoes, broth and seasonings. Simmer in pan, cover for about 30 minutes. If the sauce is not thickened, remove chicken pieces from pan, then bring sauce mixture to a boil. Cook for a few more minutes until the sauce has reduced and thickened. Serve hot!

Sizziling Beef Carpaccio

Beef Carpaccio

1 Pound Beef Sirloin, Bright Red

2 Cups Fresh, washed And Dried Arugula Leaves

A Wedge Of Parmesan Cheese

1/3 Cup Extra Virgin Olive Oil

Salt And Cracked Black Pepper

Lemon Wedges

If slicing the beef yourself, use an electric carving knife and cut into paper thin slices. Arrange the leaves on individual plates, and lay beef on top of the leaves. Drizzle with olive oil, then season with salt and pepper. Shave some parmesan cheese over the beef dish, and serve with a slice of lemon.

Two Temping and Tasty Vegetarian Treats


4 to 5 Mixed Red and Yellow Peppers

2 Hot Banana Peppers (Optional)

6 Tablespoons Olive Oil

1 Medium Onion

Salt & Pepper

2 Cloves Minced Garlic

1 (14 oz.) Can Chopped Tomatoes

Fresh Chopped Parsley

Wash, dry, cut and remove the seeds and membranes. Slice into 1 inch strips. Slice onion in thin slices, then cut the slices into quarters. Heat olive oil in a large pan that’s heavy add the onions and garlic and peppers. Cook for 10 minutes on medium, stirring frequently, until all onions and peppers have softened and taken color. Add tomatoes, reduce heat to a simmer then season with salt and pepper. Cook for an additional 30 or so minutes adding water if the mixture seems to be drying out too much. Add parsley, and cook another 5 minutes taste one more time then adjust seasonings if wanted. Place the mixture onto a plate and let stand till room temp.

Summer Squash With portabella mushrooms And Fresh Thyme

1/3 Cup Diced portabella mushrooms

2 Tablespoons Olive Oil

3 Small Zucchini

3 Small Summer Squash

2 Cloves Garlic, Finely Chopped

Cracked Black Pepper

1 Teaspoon Fresh Thyme

Cut the squash in half lengthwise, then cut it into 1 1/2 inch chunks. Heat the oil in a large heavy frying pan, then add the portabella mushrooms, and cook it until it begins to brown. Add the zucchini into the pan and gently toss the squash with the portabella mushrooms and oil to coil. Cook over medium heat until the squash is tender crisp. Add the garlic and continue to cook another minute or two. Remove from the heat and season with the cracked black pepper and chopped fresh thyme. Serve warm.