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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.
Wednesday, November 25, 2009
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.
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.
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
Shells:
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
Filling:
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.
Shells:
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
Filling:
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!
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.
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
Peperonata
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.
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.
Delectable Artichoke and Spinach Tart
Delectable Artichoke and Spinach Tart
Dough:
4 Cups All-Purpose Flour
2 Tablespoons Olive Oil
Dash Of Salt
Water
Filling:
2 Pounds Spinach
3 Tablespoons Bread Crumbs
1 Cup Grated Parmesan Cheese
12 Artichokes, Cleaned
3 Tablespoons Olive Oil
1/2 Cup Milk
Salt & Pepper
1 Small Onion, Finely Chopped
To make the dough, put flour on a clean surface into a small mound. Add the salt, oil and about 1 cup of water to make the dough smooth. Knead for 10 or so minutes until dough is smooth. Divide dough in 2 portions approximately the same size, and let set for 1 hour, with a damp towel covering it.
While the dough is setting, start to prepare the filling by cooking the spinach in a large pot. Drain, squeeze dry and chop. Season with salt and pepper as needed. Slice the artichokes thinly, and cook with the onion until soft. Soak bread crumbs in milk, and then squeeze dry. Add the crumbs, and artichoke mixture to the spinach in a bowl, and add the parmesan. Mix well.
Preheat the oven to 400 degrees F. On a slightly floured surface, roll out each ball dough thinly, into an 11-12 inch circle. Brush a little oil into a 10 inch baking dish, and drape the first sheet of pastry over the pan, allowing an equal amount to overlap the rim. Put the filling into the pie pan, smoothing it evenly. Roll the left over dough, and place on top of the filling. Roll and press the edges inward. Brush oil on the top, and poke the top carefully. Bake for about 55 minutes, or until the pie is golden brown.
Dough:
4 Cups All-Purpose Flour
2 Tablespoons Olive Oil
Dash Of Salt
Water
Filling:
2 Pounds Spinach
3 Tablespoons Bread Crumbs
1 Cup Grated Parmesan Cheese
12 Artichokes, Cleaned
3 Tablespoons Olive Oil
1/2 Cup Milk
Salt & Pepper
1 Small Onion, Finely Chopped
To make the dough, put flour on a clean surface into a small mound. Add the salt, oil and about 1 cup of water to make the dough smooth. Knead for 10 or so minutes until dough is smooth. Divide dough in 2 portions approximately the same size, and let set for 1 hour, with a damp towel covering it.
While the dough is setting, start to prepare the filling by cooking the spinach in a large pot. Drain, squeeze dry and chop. Season with salt and pepper as needed. Slice the artichokes thinly, and cook with the onion until soft. Soak bread crumbs in milk, and then squeeze dry. Add the crumbs, and artichoke mixture to the spinach in a bowl, and add the parmesan. Mix well.
Preheat the oven to 400 degrees F. On a slightly floured surface, roll out each ball dough thinly, into an 11-12 inch circle. Brush a little oil into a 10 inch baking dish, and drape the first sheet of pastry over the pan, allowing an equal amount to overlap the rim. Put the filling into the pie pan, smoothing it evenly. Roll the left over dough, and place on top of the filling. Roll and press the edges inward. Brush oil on the top, and poke the top carefully. Bake for about 55 minutes, or until the pie is golden brown.
Rich Savory Eggplant Parmesan
Rich Savory Eggplant Parmesan
For The Eggplant:
2 Medium Eggplants, or 4 Small
6 Tablespoons Coarse Salt
2 Tablespoons Olive Oil
To Assemble:
1 Ball Fresh Mozzarella Cheese (Not Buffalo) (About 6 to 8 Ounces)
1 1/2 Cups Seasoned Homemade Bread Crumbs
3/4 Cup Grated Parmesan Cheese
2 to 3 Tablespoons Olive Oil
For The Sauce:
8 Ripe Plum Tomatoes
2 Cloves Garlic, Peeled And Minced
2 Tablespoons Olive Oil
Salt & Pepper
Red Pepper Flakes
2 Tablespoons Finely Chopped Fresh Basil
Slice the eggplants lengthwise into 1/3 to 1/2 inch slices. Place a few slices in a colander and sprinkle with a little salt. Continue to slice the eggplants and place them in the strainer with salt. Place a heavy plate that just covers the eggplant on top. Let eggplant drain in the sink for about 45 minutes to an hour. Rinse with cool water, and pat eggplant dry.
While the eggplant is being expelled of any bitterness, begin the sauce. To prepare the tomatoes, cut a piece off the core end of the tomato. Squeeze the tomato gently over the sink to remove as many of the seeds and juice as possible. Don’t worry if you do not remove all of them. Chop the tomatoes into 1/2 inch dices. Heat the olive oil in a heavy saucepan. Add garlic and cook an additional minute. Next add the chopped tomatoes, salt pepper, and red pepper flakes to the pan. Cook over low heat until the sauce thickens, about 15 or so minutes. Add the fresh chopped basil and stir well. Set to the side
Turn the broiler in the oven on medium, and place the eggplant slices flat on the lightly greased baking sheet. Very lightly brush the top of the eggplants with olive oil and then broil until lightly browned. Turn the eggplant over, and brown the other side of it. Continue this until all of the eggplant slices are golden browned and are soft.
Preheat oven to 350 degrees. F. get a large baking pan, lightly grease the bottom of it. Place a layer of the eggplant slices next to each other without touching. Spoon a little sauce onto each eggplant slice, and then shave the mozzarella cheese to fit each bottom slice. Choose another slice of eggplant equal in size to fit the bottom one, and cover each with this second slice.
Mix the grated parmesan cheese with the olive oil and bread crumbs. Sprinkle crumbs over the eggplant slices. Cover the pan with foil, and bake eggplant for 20 minutes. Remove the foil and bake an additional 10 to 15 minutes or until the cheese and bread crumb topping golden brown. Place each eggplant on individual plates and spoon sauce on top. Serve warm.
For The Eggplant:
2 Medium Eggplants, or 4 Small
6 Tablespoons Coarse Salt
2 Tablespoons Olive Oil
To Assemble:
1 Ball Fresh Mozzarella Cheese (Not Buffalo) (About 6 to 8 Ounces)
1 1/2 Cups Seasoned Homemade Bread Crumbs
3/4 Cup Grated Parmesan Cheese
2 to 3 Tablespoons Olive Oil
For The Sauce:
8 Ripe Plum Tomatoes
2 Cloves Garlic, Peeled And Minced
2 Tablespoons Olive Oil
Salt & Pepper
Red Pepper Flakes
2 Tablespoons Finely Chopped Fresh Basil
Slice the eggplants lengthwise into 1/3 to 1/2 inch slices. Place a few slices in a colander and sprinkle with a little salt. Continue to slice the eggplants and place them in the strainer with salt. Place a heavy plate that just covers the eggplant on top. Let eggplant drain in the sink for about 45 minutes to an hour. Rinse with cool water, and pat eggplant dry.
While the eggplant is being expelled of any bitterness, begin the sauce. To prepare the tomatoes, cut a piece off the core end of the tomato. Squeeze the tomato gently over the sink to remove as many of the seeds and juice as possible. Don’t worry if you do not remove all of them. Chop the tomatoes into 1/2 inch dices. Heat the olive oil in a heavy saucepan. Add garlic and cook an additional minute. Next add the chopped tomatoes, salt pepper, and red pepper flakes to the pan. Cook over low heat until the sauce thickens, about 15 or so minutes. Add the fresh chopped basil and stir well. Set to the side
Turn the broiler in the oven on medium, and place the eggplant slices flat on the lightly greased baking sheet. Very lightly brush the top of the eggplants with olive oil and then broil until lightly browned. Turn the eggplant over, and brown the other side of it. Continue this until all of the eggplant slices are golden browned and are soft.
Preheat oven to 350 degrees. F. get a large baking pan, lightly grease the bottom of it. Place a layer of the eggplant slices next to each other without touching. Spoon a little sauce onto each eggplant slice, and then shave the mozzarella cheese to fit each bottom slice. Choose another slice of eggplant equal in size to fit the bottom one, and cover each with this second slice.
Mix the grated parmesan cheese with the olive oil and bread crumbs. Sprinkle crumbs over the eggplant slices. Cover the pan with foil, and bake eggplant for 20 minutes. Remove the foil and bake an additional 10 to 15 minutes or until the cheese and bread crumb topping golden brown. Place each eggplant on individual plates and spoon sauce on top. Serve warm.
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