Initially brought by the Irvins every year for our Christmas Eve party - now it is a staple we can't do without!
Exotic Mushroom Bread Pudding
Recipe Courtesy of Emeril Lagasse
Ingredients
3 tablespoons butter
3 cups onions, julienned
Salt
Cayenne
Freshly ground black pepper
1/2 pound assorted exotic mushrooms, such as shiitakes, chanterelles, oysters, etc., wiped clean and julienned
1 tablespoon chopped garlic
5 large eggs
2 cups heavy cream
Dash of hot pepper sauce
Dash of Worcestershire sauce
8 slices white bread, crusts removed, cut into 1-inch cubes (about 4 cups)
1/2 cup grated Parmigiano-Reggiano cheese
Parsley, garnish
Directions
Preheat the oven to 350 degrees F. Grease a 2 quart glass rectangular pan with 1 tablespoon of the butter. Heat the remaining 2 tablespoons butter in a large saute pan over medium-high heat. Add the onions. Season with salt, cayenne and black pepper. Cook, stirring, until the onions are soft, about 4 minutes.
Add the mushrooms and cook, stirring, until they are slightly soft, about 3 minutes. Add the garlic and saute for 1 minute. Remove from the heat and cool.
In a large mixing bowl, whisk the eggs until smooth. Add the cream. Season with salt, cayenne, pepper, hot pepper sauce, and Worcestershire sauce. Whisk the mixture until blender.
Add the onion-mushroom mixture and bread crumbs and mix well. Pour the mixture into the prepared pan. Sprinkle the top with the cheese.
Bake until the pudding is golden brown and bubbly, about 55 minutes. Remove from the oven and allow to cool for 5 minutes before serving. To serve, spoon the pudding in the center of each serving plate.
Arrange a few slices of the tenderloin around the pudding. Spoon the Worcestershire sauce over the beef. Garnish with parsley. Serve the Fresh Cranberry Compote on the side.
Sunday, July 3, 2011
Polenta With Spinach and Cheese
From Wives with Knives! Looks so good- I am planning on making it next week!
Polenta with Mushrooms, Spinach and Cheese
Bob's Red Mill Polenta
6 cups water
1 teaspoon sea salt
2 cups Red Mill Corn Grits
3 tablespoons butter
1/2 cup Parmesan cheese, grated
In a large, deep pan over high heat bring water and sea salt to a boil. Gradually stir in polenta. Reduce heat and simmer gently, stirring frequently to prevent sticking, until mixture is very thick (about 30 minutes). Use a long handled wooden spoon because mixture pops and bubbles and can burn the skin. Stir in butter, more salt if needed and grated cheese. Serve either hot and creamy right out of the pot or pour into an oiled pan and chill for at least 4 hours.
Polenta Gratin with Mushrooms, Spinach and Cheese
10-12 3-inch polenta slices
2 tablespoons butter
3/4 pound assorted sliced mushrooms
2 cups coarsely chopped spinach leaves
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon dried basil
1 cup Alfredo sauce
3/4 cup fontina cheese, grated
Arrange polenta slices in an oiled baking dish, allowing them to overlap. Set aside.
Melt butter in a medium skillet. Over medium-high heat saute mushrooms for about 2 minutes. Add spinach, garlic, salt and basil and continue to cook for another 2 minutes. Stir in 1 cup Alfredo sauce. I usually use bottled sauce because there is so little used in this recipe. If I happen to have homemade I would use that. Either one is delicious.
Spoon the Alfredo mixture evenly over the polenta slices. Top with grated cheese. Bake for 10-12 minutes in a 400 degree oven until bubbly.
Polenta with Mushrooms, Spinach and Cheese
Bob's Red Mill Polenta
6 cups water
1 teaspoon sea salt
2 cups Red Mill Corn Grits
3 tablespoons butter
1/2 cup Parmesan cheese, grated
In a large, deep pan over high heat bring water and sea salt to a boil. Gradually stir in polenta. Reduce heat and simmer gently, stirring frequently to prevent sticking, until mixture is very thick (about 30 minutes). Use a long handled wooden spoon because mixture pops and bubbles and can burn the skin. Stir in butter, more salt if needed and grated cheese. Serve either hot and creamy right out of the pot or pour into an oiled pan and chill for at least 4 hours.
Polenta Gratin with Mushrooms, Spinach and Cheese
10-12 3-inch polenta slices
2 tablespoons butter
3/4 pound assorted sliced mushrooms
2 cups coarsely chopped spinach leaves
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon dried basil
1 cup Alfredo sauce
3/4 cup fontina cheese, grated
Arrange polenta slices in an oiled baking dish, allowing them to overlap. Set aside.
Melt butter in a medium skillet. Over medium-high heat saute mushrooms for about 2 minutes. Add spinach, garlic, salt and basil and continue to cook for another 2 minutes. Stir in 1 cup Alfredo sauce. I usually use bottled sauce because there is so little used in this recipe. If I happen to have homemade I would use that. Either one is delicious.
Spoon the Alfredo mixture evenly over the polenta slices. Top with grated cheese. Bake for 10-12 minutes in a 400 degree oven until bubbly.
Tomato and Goat Cheese Tart
Tomato and Goat Cheese Tarts
2008, Barefoot Contessa Back to Basics
Ingredients
1 package (17.3 ounces/2 sheets) puff pastry, defrosted
Good olive oil
4 cups thinly sliced yellow onions (2 large onions)
3 large garlic cloves, cut into thin slivers
Kosher salt and freshly ground black pepper
3 tablespoons dry white wine
2 teaspoons minced fresh thyme leaves
4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
1 large tomato, cut into 4 (1/4-inch-thick) slices
3 tablespoons julienned basil leaves
Directions
Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.
Preheat the oven to 425 degrees F.
Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.
Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.
Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.
Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.
2008, Barefoot Contessa Back to Basics
Ingredients
1 package (17.3 ounces/2 sheets) puff pastry, defrosted
Good olive oil
4 cups thinly sliced yellow onions (2 large onions)
3 large garlic cloves, cut into thin slivers
Kosher salt and freshly ground black pepper
3 tablespoons dry white wine
2 teaspoons minced fresh thyme leaves
4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
1 large tomato, cut into 4 (1/4-inch-thick) slices
3 tablespoons julienned basil leaves
Directions
Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.
Preheat the oven to 425 degrees F.
Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.
Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.
Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.
Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.
Saturday, July 2, 2011
Warm Fudge-Filled Cheesecake
Warm Fudge-Filled Cheesecake – cheesecake and chocolate, what could be better?
Be sure to heat up slices of this in the microwave if you happen to have any left over.
1/2 cup butter or margarine, softened
1/3 cup sugar
1 cup all-purpose flour
1 tablespoon vanilla, divided
2/3 cup chopped pistachios
4 (8-ounce) packages cream cheese, softened
1 1/2 cups sugar
4 large eggs
1 (12-ounce) package semisweet chocolate mini-morsels Sweetened whipped cream (optional)
Garnish: chocolate shavings
Beat butter at medium speed with an electric mixer until creamy; add 1/3 cup sugar, beating well. Gradually add flour, beating at low speed until blended. Stir in 1 teaspoon vanilla and pistachios. Press into bottom and 1
1/2 inches up sides of a 9-inch spring form pan.
Bake at 350° for 12 to 15 minutes or until golden. Cool on a wire rack.
Beat cream cheese at medium speed with an electric mixer until light and fluffy; gradually add 1 1/2 cups sugar, beating well. Add eggs, 1 at a time, beating just until yellow disappears. Stir in remaining 2 teaspoons vanilla.
(Do not over mix.)
Pour half of batter into crust; sprinkle with chocolate morsels to within
3/4 inch of edge. Pour in remaining batter, starting at outer edge and working toward center. Place cheesecake on a baking sheet.
Bake at 350° for 1 hour or until set. Cool on a wire rack 1 hour. Serve slightly warm with sweetened whipped cream, if desired. Garnish, if desired.
Be sure to heat up slices of this in the microwave if you happen to have any left over.
1/2 cup butter or margarine, softened
1/3 cup sugar
1 cup all-purpose flour
1 tablespoon vanilla, divided
2/3 cup chopped pistachios
4 (8-ounce) packages cream cheese, softened
1 1/2 cups sugar
4 large eggs
1 (12-ounce) package semisweet chocolate mini-morsels Sweetened whipped cream (optional)
Garnish: chocolate shavings
Beat butter at medium speed with an electric mixer until creamy; add 1/3 cup sugar, beating well. Gradually add flour, beating at low speed until blended. Stir in 1 teaspoon vanilla and pistachios. Press into bottom and 1
1/2 inches up sides of a 9-inch spring form pan.
Bake at 350° for 12 to 15 minutes or until golden. Cool on a wire rack.
Beat cream cheese at medium speed with an electric mixer until light and fluffy; gradually add 1 1/2 cups sugar, beating well. Add eggs, 1 at a time, beating just until yellow disappears. Stir in remaining 2 teaspoons vanilla.
(Do not over mix.)
Pour half of batter into crust; sprinkle with chocolate morsels to within
3/4 inch of edge. Pour in remaining batter, starting at outer edge and working toward center. Place cheesecake on a baking sheet.
Bake at 350° for 1 hour or until set. Cool on a wire rack 1 hour. Serve slightly warm with sweetened whipped cream, if desired. Garnish, if desired.
Friday, July 1, 2011
A Very Special Lasagna
This lasagna takes a little extra effort compared to our traditional lasagna - but it is amazing and completely worth it! Plus it is fun to make the bechamel sauce... I really feel bad I can't remember the source - but Mom probably does and I'll update after I ask her!
A Very Special Lasagna
1 lb lean ground beef
½ cup chopped onion
3 cloves garlic, minced
1 tablespoon olive oil
3 16-oz cans whole tomatoes, drained
1 ½ teaspoon seasoned salt
2 teaspoon chopped parsley
1 teaspoon basil
½ teaspoon oregano
¼ teaspoon pepper
½ cup butter
4 tablespoons flour
1 cup milk
1 cup chicken stock
1/8 teaspoon salt
1 egg
8 oz ricotta cheese
1 ¾ cups grated Parmesan cheese
1/8 teaspoon nutmeg
½ teaspoon salt
8 oz mozzarella cheese, sliced
Butter
8 oz lasagna noodles (not with the curly edge) – Barilla no bake noodles
Meat sauce: Sauté beef, onion and garlic in olive oil. Add tomatoes, seasoned sallat, parsley, basil, oregano and pepper; simmer 30-40 minutes or until very thick. Skim fat.
Béchamel sauce: melt butter, add flour and cook for 1 minute, stirring constantly with a whisk. Slowly add milk and chicken stock; stir until smooth. Bring to a boil, stirring constantly. Add salt.
Ricotta Filling: Beat egg and add ricotta, ¼ cup Parmesan cheese, nutmeg, and salt. Mix well.
Assembly: Layer in an 13x9x2 inch pan a little meat sauce, noodles, meat sauce, ½ of béchamel, ½ cup Parmesan, ½ of mozzarella, ½ of ricotta filling. Repeat layers, ending with meat sauce. Top with remaining Parmesan and dot with butter. Bake at 400 for 30 minutes. This can also be frozen before baking. Yield 8 servings.
Chicken TortIlla Soup
Chicken, Tortilla and Lime Soup
In this classic soup, called sopa de lima, from Mexico's Yucatan region, the chicken is not cooked directly in the soup broth because it will make it cloudy. Be careful not to add too much chili or the soup may be too fiery for comfort. You want to maintain a good balance between the tartness of the lime and the heat of the chilies. One large avocado, halved, pitted, peeled and diced, makes a soothing garnish to the spicy broth. Although it's not authentic, 1 cup corn kernels may be added to the soup with the tomatoes.
Ingredients:
4 quarts chicken stock
Vegetable oil for deep-frying
3 corn tortillas, cut into strips 2 inches long
1 1/4 lb. boneless, skinless chicken breasts
3 Tbs. olive oil
1 large yellow onion, chopped
2 Tbs. minced garlic
2 to 3 tsp. finely minced jalapeño chili, with or
without seeds, to taste
1 1/2 cups peeled, seeded and diced tomatoes
(fresh or canned)
6 Tbs. chopped fresh cilantro
6 Tbs. fresh lime juice
1 1/2 tsp. salt, or to taste
1/2 tsp. freshly ground pepper
12 paper-thin lime slices, cut into quarters
Directions:
In a large saucepan over high heat, bring 3 1/2 quarts of the stock to a boil. Reduce the heat so the broth boils gently and boil until reduced by half to about 7 cups, about 30 minutes.
Meanwhile, in a deep-fry pan, pour in vegetable oil to a depth of 2 inches and heat to 375°F on a deep-frying thermometer. Working in batches, drop in the tortilla strips and fry until golden and crisp, about 2 minutes. Using a slotted spoon, transfer the fried tortilla strips to paper towels to drain.
In a saucepan over medium heat, combine the chicken breasts with the remaining 2 cups stock. Bring to a simmer and cook gently until the chicken is opaque throughout when cut with a knife, about 8 minutes. Transfer to a cutting board and, when cool enough to handle, cut the chicken breasts into bite-size pieces. Set aside. Discard the broth or reserve for another use. If not using immediately, cover and refrigerate.
In a large saucepan over medium heat, warm the olive oil. Add the onion and sauté, stirring occasionally, until tender and translucent, about 10 minutes. Add the garlic and jalapeño chili and cook for 1 to 2 minutes to soften. Add the reduced broth, increase the heat to high and bring to a boil. Reduce the heat to low, add the cooked chicken, tomatoes, cilantro, lime juice, salt and pepper, and simmer until the chicken is heated through, about 5 minutes. Taste and adjust the seasonings.
Ladle the soup into warmed bowls. Sprinkle the lime pieces and tortilla strips evenly over the top. Serve immediately. Serves 6.
In this classic soup, called sopa de lima, from Mexico's Yucatan region, the chicken is not cooked directly in the soup broth because it will make it cloudy. Be careful not to add too much chili or the soup may be too fiery for comfort. You want to maintain a good balance between the tartness of the lime and the heat of the chilies. One large avocado, halved, pitted, peeled and diced, makes a soothing garnish to the spicy broth. Although it's not authentic, 1 cup corn kernels may be added to the soup with the tomatoes.
Ingredients:
4 quarts chicken stock
Vegetable oil for deep-frying
3 corn tortillas, cut into strips 2 inches long
1 1/4 lb. boneless, skinless chicken breasts
3 Tbs. olive oil
1 large yellow onion, chopped
2 Tbs. minced garlic
2 to 3 tsp. finely minced jalapeño chili, with or
without seeds, to taste
1 1/2 cups peeled, seeded and diced tomatoes
(fresh or canned)
6 Tbs. chopped fresh cilantro
6 Tbs. fresh lime juice
1 1/2 tsp. salt, or to taste
1/2 tsp. freshly ground pepper
12 paper-thin lime slices, cut into quarters
Directions:
In a large saucepan over high heat, bring 3 1/2 quarts of the stock to a boil. Reduce the heat so the broth boils gently and boil until reduced by half to about 7 cups, about 30 minutes.
Meanwhile, in a deep-fry pan, pour in vegetable oil to a depth of 2 inches and heat to 375°F on a deep-frying thermometer. Working in batches, drop in the tortilla strips and fry until golden and crisp, about 2 minutes. Using a slotted spoon, transfer the fried tortilla strips to paper towels to drain.
In a saucepan over medium heat, combine the chicken breasts with the remaining 2 cups stock. Bring to a simmer and cook gently until the chicken is opaque throughout when cut with a knife, about 8 minutes. Transfer to a cutting board and, when cool enough to handle, cut the chicken breasts into bite-size pieces. Set aside. Discard the broth or reserve for another use. If not using immediately, cover and refrigerate.
In a large saucepan over medium heat, warm the olive oil. Add the onion and sauté, stirring occasionally, until tender and translucent, about 10 minutes. Add the garlic and jalapeño chili and cook for 1 to 2 minutes to soften. Add the reduced broth, increase the heat to high and bring to a boil. Reduce the heat to low, add the cooked chicken, tomatoes, cilantro, lime juice, salt and pepper, and simmer until the chicken is heated through, about 5 minutes. Taste and adjust the seasonings.
Ladle the soup into warmed bowls. Sprinkle the lime pieces and tortilla strips evenly over the top. Serve immediately. Serves 6.
Adapted from Williams-Sonoma Lifestyles Series, Soup for Supper, by Joyce Goldstein (Time-Life Books, 1998).
Greek Panzanella Salad
Ingredients
Good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
Kosher salt
1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large diced
1 yellow bell pepper, large diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half rounds
1/2 pound feta cheese, cut in 1/2-inch cubes
1/2 cup calamata olives, pitted
For the vinaigrette:
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil
Directions
Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed.
Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.
For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.
Good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
Kosher salt
1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large diced
1 yellow bell pepper, large diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half rounds
1/2 pound feta cheese, cut in 1/2-inch cubes
1/2 cup calamata olives, pitted
For the vinaigrette:
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil
Directions
Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed.
Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.
For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.
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