Asparagus, a member of the lily family, has been cultivated for more than 2,000 years. It's at its peak from February through June and is a good source of fiber, folic acid, and potassium.
Fresh young vegetables and succulent salmon make this an excellent speedy dish to prepare for special occasions, especially when home-grown asparagus is in season. Tiny leeks, tender asparagus and sugarsnap peas all cook quickly and look superb. Serve with boiled new potatoes for a memorable meal.
Saturday, April 23, 2011
Tuesday, April 19, 2011
Cake Boss Italian Wheat Pie Recipes
Italian Wheat Pie
INGREDIENTS
1 pound ricotta cheese
1 cup sugar
3 tablespoons orange blossom water
1/2 teaspoon lemon zest
1/2 teaspoon orange zest
3 extra large eggs
1 pound cooked wheat berries, cooled (about 3 cups)
1 prepared Pasta Frolla
Pasta Frolla Ingredients:
2 sticks of butter, room temperature
1 cup sugar
1/2 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/2 teaspoon honey
1/16 teaspoon baking soda
1/16 teaspoon baking powder
1/4 cup water, room temperature
2 cups all purpose flour
PREPARATION:
Preheat oven to 350° F.
In a large bowl with a wooden spoon, or in a stand mixer at a low speed with a paddle attachment, incorporate the ricotta cheese, sugar, orange blossom water and citrus zest.
When incorporated add the eggs one at time, mixing until fully incorporated.
When the eggs are fully incorporated fold in the cooked wheat berries until well mixed.
Pour mixture into a pie shell with Pasta Frolla. Top with top crust, or lattice top, Bake until puffed, golden brown and set, but not hard, in the center, about 1 hour. Allow to cool completely to room temperature before serving.
Pasta Frolla Recipe:
In the bowl of stand mixer fit with a paddle attachment combine butter and sugar at medium spread until the butter begins to get fluffy, about 3 minutes. Scrape down the sides with a rubber spatula to fully incorporate sugar.
To bowl add lemon zest, vanilla, honey, baking soda and baking powder. Beat together for 1 minute to fully incorporate. Scrape down the side of the bowl again if necessary.
To bowl add the water. Beat at medium speed to work in the water and create a batter, about 2 minutes. Add the flour and mix until the dough comes together, about 1 minute. Be careful to not over mix.
Remove from bowl, form into a disc and wrap tightly in plastic wrap. Refrigerate for 30 minutes until well chilled.
When dough is read, separate 1/4 of the dough and set aside for the lattice topping. Roll out remaining dough to a 14-inch diameter and place in a 10-inch pie plate.
Roll out remaining dough to the same thickness and cut into 3/4-inch strips for a lattice topping.
Tip: If you want to give your pie crust a little flavor you can subsititute 1/2 cup almond or pistachio flour for 1/2 cup for all purpose flour in the pasta frolla recipe.
INGREDIENTS
1 pound ricotta cheese
1 cup sugar
3 tablespoons orange blossom water
1/2 teaspoon lemon zest
1/2 teaspoon orange zest
3 extra large eggs
1 pound cooked wheat berries, cooled (about 3 cups)
1 prepared Pasta Frolla
Pasta Frolla Ingredients:
2 sticks of butter, room temperature
1 cup sugar
1/2 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/2 teaspoon honey
1/16 teaspoon baking soda
1/16 teaspoon baking powder
1/4 cup water, room temperature
2 cups all purpose flour
PREPARATION:
Preheat oven to 350° F.
In a large bowl with a wooden spoon, or in a stand mixer at a low speed with a paddle attachment, incorporate the ricotta cheese, sugar, orange blossom water and citrus zest.
When incorporated add the eggs one at time, mixing until fully incorporated.
When the eggs are fully incorporated fold in the cooked wheat berries until well mixed.
Pour mixture into a pie shell with Pasta Frolla. Top with top crust, or lattice top, Bake until puffed, golden brown and set, but not hard, in the center, about 1 hour. Allow to cool completely to room temperature before serving.
Pasta Frolla Recipe:
In the bowl of stand mixer fit with a paddle attachment combine butter and sugar at medium spread until the butter begins to get fluffy, about 3 minutes. Scrape down the sides with a rubber spatula to fully incorporate sugar.
To bowl add lemon zest, vanilla, honey, baking soda and baking powder. Beat together for 1 minute to fully incorporate. Scrape down the side of the bowl again if necessary.
To bowl add the water. Beat at medium speed to work in the water and create a batter, about 2 minutes. Add the flour and mix until the dough comes together, about 1 minute. Be careful to not over mix.
Remove from bowl, form into a disc and wrap tightly in plastic wrap. Refrigerate for 30 minutes until well chilled.
When dough is read, separate 1/4 of the dough and set aside for the lattice topping. Roll out remaining dough to a 14-inch diameter and place in a 10-inch pie plate.
Roll out remaining dough to the same thickness and cut into 3/4-inch strips for a lattice topping.
Tip: If you want to give your pie crust a little flavor you can subsititute 1/2 cup almond or pistachio flour for 1/2 cup for all purpose flour in the pasta frolla recipe.
Kitchen Boss Rigatoni alla Vodka Recipes
Rigatoni alla Vodka Recipes
INGREDIENTS
Extra virgin olive oil
1/2 small onion, chopped
6 slices prociutto or pancetta, thinly sliced
3 garlic cloves, minced
Salt and fresh ground pepper
1 large can crushed tomatoes
1 tablespoon sugar
1 pound rigatoni pasta
1 cup heavy cream
Few basil leaves
PREPARATION:
Fill a large pot with water and bring to a boil.
Heat a few drizzles of oil in a large skillet. Add the onion and cook until soft. Add the prosciutto and garlic and season with salt and pepper. Cook for a minute. Add the tomatoes and sugar and cook for about 15 minutes.
To the boiling water, add a handful of salt and the rigatoni. Cook until al dente.
Pour the cream into a mixing bowl and whip with a hand mixer until peaks form. Fold it gently into the tomato sauce.
Drain the rigatoni and add to the sauce. Mix to combine and season, if needed. Add the basil and serve immediately.
INGREDIENTS
Extra virgin olive oil
1/2 small onion, chopped
6 slices prociutto or pancetta, thinly sliced
3 garlic cloves, minced
Salt and fresh ground pepper
1 large can crushed tomatoes
1 tablespoon sugar
1 pound rigatoni pasta
1 cup heavy cream
Few basil leaves
PREPARATION:
Fill a large pot with water and bring to a boil.
Heat a few drizzles of oil in a large skillet. Add the onion and cook until soft. Add the prosciutto and garlic and season with salt and pepper. Cook for a minute. Add the tomatoes and sugar and cook for about 15 minutes.
To the boiling water, add a handful of salt and the rigatoni. Cook until al dente.
Pour the cream into a mixing bowl and whip with a hand mixer until peaks form. Fold it gently into the tomato sauce.
Drain the rigatoni and add to the sauce. Mix to combine and season, if needed. Add the basil and serve immediately.
Monday, April 18, 2011
Festive Easter Cookies
INGREDIENTS
1 cup (2 sticks) butter, softened
2 cups powdered sugar
1 egg
2 teaspoons grated lemon peel
1 teaspoon vanilla
3 cups all-purpose flour
1/2 teaspoon salt
Royal Icing (recipe)
Assorted food colorings
Assorted sprinkles and candies
PREPARATION:
Beat butter and powdered sugar in large bowl at high speed of electric mixer until fluffy. Add egg, lemon peel and vanilla; mix well. Combine flour and salt in medium bowl. Add to butter mixture; mix well.
Divide dough in half. Wrap each half with plastic wrap. Refrigerate 3 hours or overnight.
Preheat oven to 375°F. Roll dough on floured surface to 1/8-inch thickness. Cut out dough using Easter cookie cutters, such as eggs, bunnies and tulips. Place cutouts on ungreased cookie sheets.
Bake 8 to 12 minutes or just until edges are very lightly browned. Remove to wire racks; cool completely. Prepare Royal Icing; tint with food colorings as desired. Decorate with sprinkles and candies.
1 cup (2 sticks) butter, softened
2 cups powdered sugar
1 egg
2 teaspoons grated lemon peel
1 teaspoon vanilla
3 cups all-purpose flour
1/2 teaspoon salt
Royal Icing (recipe)
Assorted food colorings
Assorted sprinkles and candies
PREPARATION:
Beat butter and powdered sugar in large bowl at high speed of electric mixer until fluffy. Add egg, lemon peel and vanilla; mix well. Combine flour and salt in medium bowl. Add to butter mixture; mix well.
Divide dough in half. Wrap each half with plastic wrap. Refrigerate 3 hours or overnight.
Preheat oven to 375°F. Roll dough on floured surface to 1/8-inch thickness. Cut out dough using Easter cookie cutters, such as eggs, bunnies and tulips. Place cutouts on ungreased cookie sheets.
Bake 8 to 12 minutes or just until edges are very lightly browned. Remove to wire racks; cool completely. Prepare Royal Icing; tint with food colorings as desired. Decorate with sprinkles and candies.
Saturday, April 16, 2011
kitchen Boss Pork Loin with Apple Sauce Recipes
Pork Loin with Apple Sauce recipes
INGREDIENTS
1 3 pound center-cut pork loin roast with cap fat
salt and pepper
1 tablespoon olive oil
1 large Spanish onion, thinly sliced
4 tablespoons butter, divided
3 Granny Smith apples, peeled, cored, each cut into 12 slices
2/3 cup brandy
2 cups veal or rich chicken stock
1/4 cup heavy cream
PREPARATION:
Make a shallow crosshatch in the pork’s fat cap. Season the pork well with salt and pepper. Let come to cool room temperature.
Preheat the oven to 375°. Heat a 14" ovenproof, straight-sided pan over medium-high heat. Add the oil. When shimmering, add the pork, fat side down, and sear, turning to brown on all sides. Turn the pork fat side up and cover with the onion slices. Roast the pork, 17-20 minutes per pound, or until a thermometer at the center registers 145° - approximately 40-50 minutes.
Place the pork, leaving the onions in the pan, on a platter and tent with foil to keep warm. Place the pan over medium-high and add two tablespoons of the butter. When melted, add the apples and saute 3-4 minutes. Add the brandy and tip to ignite (attention: LOTS OF FLAME).
Slide pan from heat and allow flames to burn away. Add the stock, turn to high and reduce by half. Swirl in the butter and cream.
Slice pork and serve topped with the sauce.
INGREDIENTS
1 3 pound center-cut pork loin roast with cap fat
salt and pepper
1 tablespoon olive oil
1 large Spanish onion, thinly sliced
4 tablespoons butter, divided
3 Granny Smith apples, peeled, cored, each cut into 12 slices
2/3 cup brandy
2 cups veal or rich chicken stock
1/4 cup heavy cream
PREPARATION:
Make a shallow crosshatch in the pork’s fat cap. Season the pork well with salt and pepper. Let come to cool room temperature.
Preheat the oven to 375°. Heat a 14" ovenproof, straight-sided pan over medium-high heat. Add the oil. When shimmering, add the pork, fat side down, and sear, turning to brown on all sides. Turn the pork fat side up and cover with the onion slices. Roast the pork, 17-20 minutes per pound, or until a thermometer at the center registers 145° - approximately 40-50 minutes.
Place the pork, leaving the onions in the pan, on a platter and tent with foil to keep warm. Place the pan over medium-high and add two tablespoons of the butter. When melted, add the apples and saute 3-4 minutes. Add the brandy and tip to ignite (attention: LOTS OF FLAME).
Slide pan from heat and allow flames to burn away. Add the stock, turn to high and reduce by half. Swirl in the butter and cream.
Slice pork and serve topped with the sauce.
kitchen Boss Stuffed Mushrooms Recipes
Stuffed Mushrooms Recipes
INGREDIENTS
2 dozen white button mushrooms, stems removed
2 teaspoons olive oil
1 shallot, minced
2 cloves garlic, pressed
1/4 cup white wine
kosher salt, to taste
black pepper, to taste
1/2 cup Italian breadcrumbs
1/2 cup plus 2 tablespoons parmigano reggiano cheese, grated
2 tablespoons italian parsley, chopped
PREPARATION:
Preheat oven to 400° Fahrenheit.
Using a food processor, or a sharp knife, finely chop the stems of the mushrooms.
In a large sauté pan over medium heat, sweat the shallots and the garlic until translucent and fragrant, about 5 minutes.
Add the chopped mushroom stems to the sauté pan and cook until the mushrooms release their water, about 7-10 minutes. Continue to cook until the water has evaporated, about another 2 minutes.
Season with salt and pepper. Add the wine to the pan, and cook for 1 minute. Remove from heat and place mixture into a large bowl.
To the bowl stir in the breadcrumbs, ½ cup parmigano cheese and parsley.
Using a spoon, fill the mushroom caps until well rounded on top. Place stuffed mushrooms in a 9 x 13 prepare glass baking dish. Grate 2 tablespoons fresh parmigano cheese on top of the mushrooms and drizzle with a little olive oil.
Bake in oven for 20-25 minutes until the mushrooms are cooked through and the tops are golden brown.
INGREDIENTS
2 dozen white button mushrooms, stems removed
2 teaspoons olive oil
1 shallot, minced
2 cloves garlic, pressed
1/4 cup white wine
kosher salt, to taste
black pepper, to taste
1/2 cup Italian breadcrumbs
1/2 cup plus 2 tablespoons parmigano reggiano cheese, grated
2 tablespoons italian parsley, chopped
PREPARATION:
Preheat oven to 400° Fahrenheit.
Using a food processor, or a sharp knife, finely chop the stems of the mushrooms.
In a large sauté pan over medium heat, sweat the shallots and the garlic until translucent and fragrant, about 5 minutes.
Add the chopped mushroom stems to the sauté pan and cook until the mushrooms release their water, about 7-10 minutes. Continue to cook until the water has evaporated, about another 2 minutes.
Season with salt and pepper. Add the wine to the pan, and cook for 1 minute. Remove from heat and place mixture into a large bowl.
To the bowl stir in the breadcrumbs, ½ cup parmigano cheese and parsley.
Using a spoon, fill the mushroom caps until well rounded on top. Place stuffed mushrooms in a 9 x 13 prepare glass baking dish. Grate 2 tablespoons fresh parmigano cheese on top of the mushrooms and drizzle with a little olive oil.
Bake in oven for 20-25 minutes until the mushrooms are cooked through and the tops are golden brown.
Pepper Steak Valastro Kitchen Boss Recipes
Pepper Steak Valastro Recipes
INGREDIENTS
2 plump cloves garlic, pressed
1 tablespoon minced ginger
3 tablespoons soy sauce
2 tablespoons dry sherry
2 tablespoons brown sugar
1‑1/2 teaspoons freshly ground black pepper
1.5 pounds flank steak
1 small onion, thinly sliced
1 green pepper, thinly sliced
4 scallions, sliced into 1/2-inch pieces
2 firm-ripe plum tomatoes, seeded, sliced thin
2 tablespoons neutral cooking oil
1 tablespoon cornstarch
1 tablespoon water
PREPARATION:
For marinade: In a large bowl combine garlic, ginger, soy sauce, sherry, brown sugar and black pepper.
Slice the flank steak in half lengthwise, then on a bias across the grain into 1/2-inch thick strips. Place into the bowl with the marinade and toss to coat well. Marinate at room temperature for 20 minutes.
Meanwhile, prepare onion, green pepper, scallions and tomatoes for the stir fry.
Heat a wok or a large sauté pan medium-high. Swirl in the vegetable oil. Raise the heat to high and add the beef, stir-frying quickly until just-browned, about 2 minutes. Remove with juices to a bowl.
To the pan add another swirl of oil and the onions and peppers. Cook over high heat until tender and just beginning to brown, about 3-5 minutes.
Add tomatoes as well as the beef back into the pan along with any accumulated juices. Continue to cook over high, until all is well combined
In a small bowl combine cornstarch and water and stir together with a spoon to make a slurry. Pour into wok, and stir. Cook until sauce comes back to a boil and thickens, about 2 minutes.
Serve with steamed rice.
TIP: Stir-frying is a very quick-cooking technique. It is very important to have all of your ingredients fully prepared and ready to go to stir fry properly. Also, this recipe works just as well with chicken or pork.
INGREDIENTS
2 plump cloves garlic, pressed
1 tablespoon minced ginger
3 tablespoons soy sauce
2 tablespoons dry sherry
2 tablespoons brown sugar
1‑1/2 teaspoons freshly ground black pepper
1.5 pounds flank steak
1 small onion, thinly sliced
1 green pepper, thinly sliced
4 scallions, sliced into 1/2-inch pieces
2 firm-ripe plum tomatoes, seeded, sliced thin
2 tablespoons neutral cooking oil
1 tablespoon cornstarch
1 tablespoon water
PREPARATION:
For marinade: In a large bowl combine garlic, ginger, soy sauce, sherry, brown sugar and black pepper.
Slice the flank steak in half lengthwise, then on a bias across the grain into 1/2-inch thick strips. Place into the bowl with the marinade and toss to coat well. Marinate at room temperature for 20 minutes.
Meanwhile, prepare onion, green pepper, scallions and tomatoes for the stir fry.
Heat a wok or a large sauté pan medium-high. Swirl in the vegetable oil. Raise the heat to high and add the beef, stir-frying quickly until just-browned, about 2 minutes. Remove with juices to a bowl.
To the pan add another swirl of oil and the onions and peppers. Cook over high heat until tender and just beginning to brown, about 3-5 minutes.
Add tomatoes as well as the beef back into the pan along with any accumulated juices. Continue to cook over high, until all is well combined
In a small bowl combine cornstarch and water and stir together with a spoon to make a slurry. Pour into wok, and stir. Cook until sauce comes back to a boil and thickens, about 2 minutes.
Serve with steamed rice.
TIP: Stir-frying is a very quick-cooking technique. It is very important to have all of your ingredients fully prepared and ready to go to stir fry properly. Also, this recipe works just as well with chicken or pork.
Kitchen Boss Fried Bocconcini Balls Recipes
Fried Bocconcini Balls Recipes
INGREDIENTS
3 6 ounce packages of water-packed bocconcini mozzarella (roughly 18-20 pieces)
1 cup all-purpose flour
3 large eggs, beaten
1/4 cup finely grated pecorino
3/4 cup very fine, dry breadcrumbs
1/4 cup panko
1/2 teaspoon fine sea salt
neutral oil for frying
favorite smooth marinara sauce for dipping, warmed
PREPARATION:
Drain the cheese and place on a baking sheet or a plate lined with a double layer of paper towels. Place in the refrigerator to drain and dry for one hour.
In a small rimmed plate add flour. To a second combine eggs and pecorino.
In a third plate combine the two bread crumbs.
Lightly coat each piece of cheese in the flour, then dip into the egg mixture.
Allow the excess to drip back into the bowl and toss the cheese in the crumbs.
Fry in the hot oil until golden brown, a minute or two.
Remove to drain on a paper towel-lined plate. Serve with marinara.
INGREDIENTS
3 6 ounce packages of water-packed bocconcini mozzarella (roughly 18-20 pieces)
1 cup all-purpose flour
3 large eggs, beaten
1/4 cup finely grated pecorino
3/4 cup very fine, dry breadcrumbs
1/4 cup panko
1/2 teaspoon fine sea salt
neutral oil for frying
favorite smooth marinara sauce for dipping, warmed
PREPARATION:
Drain the cheese and place on a baking sheet or a plate lined with a double layer of paper towels. Place in the refrigerator to drain and dry for one hour.
In a small rimmed plate add flour. To a second combine eggs and pecorino.
In a third plate combine the two bread crumbs.
Lightly coat each piece of cheese in the flour, then dip into the egg mixture.
Allow the excess to drip back into the bowl and toss the cheese in the crumbs.
Fry in the hot oil until golden brown, a minute or two.
Remove to drain on a paper towel-lined plate. Serve with marinara.
Wednesday, April 6, 2011
Kitchen Boss Rack of Lamb Recipes
Rack of Lamb Recipes
INGREDIENTS
2 racks of lamb, frenched
4 cloves of garlic, smashed
6 sprigs fresh oregano, bruised with the back of a knife
2 teaspoons kosher salt
freshly ground black pepper, to taste
1 tablespoon olive oil
1‑1/2 cups master breadcrumbs
3‑4 tablespoons Dijon mustard
Fresh Herb Salmoriglio:
1 plump clove garlic, minced
1 medium shallot, halved and shaved lengthwise
1 tablespoon balsamic vinegar
2 tablespoons lemon juice
1/4 cup chopped Italian parsley
2 tablespoons chopped oregano
2 tablespoon chopped mint
salt & freshly ground pepper
1/2 cup best-quality extra virgin olive oil
PREPARATION:
1. Rub smashed garlic and oregano all over lamb racks making sure to cover the meat, bones and all. Season well with salt and pepper. Wrap lamb racks with the garlic and oregano in plastic wrap and refrigerate overnight. Bring to cool room temperature before proceeding.
2. Preheat oven to 400°. Heat a large sauté pan over medium-high heat. Add oil to the bottom of the pan and heat until the oil starts to shimmer and faintly starts to smoke. Add the lamb and sear until golden brown on all sides, about 3-4 minutes.
3. Remove racks to a sheet pan. With the rounded, meatier side spread Dijon mustard over the meat. Dip the meat in breadcrumbs, the Dijon will act as a glue, and coat the meat well in the breadcrumbs. Place back on the sheet pan.
4. Roast until medium rare, 130° F with a thermometer inserted to the middle, about 25 minutes. Allow meat to rest 10-12 minutes before carving.
5. Carve and serve with the Salmoriglio.
Fresh Herb Salmoriglio:
1. Place the garlic, shallot, balsamic, lemon juice and pinch of salt in a bowl. Turn to combine and let macerate 10 minutes before adding the herbs. Add the herbs and grindings of pepper; whisk in the olive oil.
2. Sauce will be quite piquant which is a nice counterpoint to the rich meat. Feel free to add more oil, if desired.
INGREDIENTS
2 racks of lamb, frenched
4 cloves of garlic, smashed
6 sprigs fresh oregano, bruised with the back of a knife
2 teaspoons kosher salt
freshly ground black pepper, to taste
1 tablespoon olive oil
1‑1/2 cups master breadcrumbs
3‑4 tablespoons Dijon mustard
Fresh Herb Salmoriglio:
1 plump clove garlic, minced
1 medium shallot, halved and shaved lengthwise
1 tablespoon balsamic vinegar
2 tablespoons lemon juice
1/4 cup chopped Italian parsley
2 tablespoons chopped oregano
2 tablespoon chopped mint
salt & freshly ground pepper
1/2 cup best-quality extra virgin olive oil
PREPARATION:
1. Rub smashed garlic and oregano all over lamb racks making sure to cover the meat, bones and all. Season well with salt and pepper. Wrap lamb racks with the garlic and oregano in plastic wrap and refrigerate overnight. Bring to cool room temperature before proceeding.
2. Preheat oven to 400°. Heat a large sauté pan over medium-high heat. Add oil to the bottom of the pan and heat until the oil starts to shimmer and faintly starts to smoke. Add the lamb and sear until golden brown on all sides, about 3-4 minutes.
3. Remove racks to a sheet pan. With the rounded, meatier side spread Dijon mustard over the meat. Dip the meat in breadcrumbs, the Dijon will act as a glue, and coat the meat well in the breadcrumbs. Place back on the sheet pan.
4. Roast until medium rare, 130° F with a thermometer inserted to the middle, about 25 minutes. Allow meat to rest 10-12 minutes before carving.
5. Carve and serve with the Salmoriglio.
Fresh Herb Salmoriglio:
1. Place the garlic, shallot, balsamic, lemon juice and pinch of salt in a bowl. Turn to combine and let macerate 10 minutes before adding the herbs. Add the herbs and grindings of pepper; whisk in the olive oil.
2. Sauce will be quite piquant which is a nice counterpoint to the rich meat. Feel free to add more oil, if desired.
Chicken and Pesto Panini Recipes
Kitchen Boss Episode 34
Chicken and Pesto Panini Recipes
INGREDIENTS
4 thin cutlets cut from one whole chicken breast (2 per half)
olive oil
1 clove garlic, smashed
salt
8 x 1/2" slices from artisanal sourdough bread
4 tablespoons basil pesto
4 tablespoons sundried tomato pesto
8 thin slices provolone cheese
PREPARATION:
1. Salt the chicken and rub with the smashed clove of garlic. Drizzle with a little olive oil and turn to coat. Let rest 15 minutes.
2. Preheat a grill or cast iron pan medium-high. Grill the chicken cutlets until done. Let rest while preparing the sandwiches.
3. Preheat a panini grill according to manufacturer’s instructions. Spread 1 tablespoon basil pesto on four slices of bread. Top pesto with two slices provolone. Slice each chicken breast on the bias, and lay pieces from one breast each over the cheese. Spread one tablespoon sundried tomato pesto over the remaining four slices of bread and top the sandwiches, sundried side down. Brush tops of sandwiches with oil. Place on the panini pan, oiled side down, brush oil over the tops and grill until brown, crisp and the cheese is oozing.
Chicken and Pesto Panini Recipes
INGREDIENTS
4 thin cutlets cut from one whole chicken breast (2 per half)
olive oil
1 clove garlic, smashed
salt
8 x 1/2" slices from artisanal sourdough bread
4 tablespoons basil pesto
4 tablespoons sundried tomato pesto
8 thin slices provolone cheese
PREPARATION:
1. Salt the chicken and rub with the smashed clove of garlic. Drizzle with a little olive oil and turn to coat. Let rest 15 minutes.
2. Preheat a grill or cast iron pan medium-high. Grill the chicken cutlets until done. Let rest while preparing the sandwiches.
3. Preheat a panini grill according to manufacturer’s instructions. Spread 1 tablespoon basil pesto on four slices of bread. Top pesto with two slices provolone. Slice each chicken breast on the bias, and lay pieces from one breast each over the cheese. Spread one tablespoon sundried tomato pesto over the remaining four slices of bread and top the sandwiches, sundried side down. Brush tops of sandwiches with oil. Place on the panini pan, oiled side down, brush oil over the tops and grill until brown, crisp and the cheese is oozing.
Monday, April 4, 2011
Kitchen Boss Steak Pizzaiola Recipes
Steak Pizzaiola Recipes
INGREDIENTS
4 12-ounce boneless ribeye steaks cut 1-1/2" thick
3 plump cloves garlic, minced and divided
3‑4 tablespoons olive oil
1 pound cremini mushrooms, wiped, trimmed and sliced thickly
Salt and fresh black pepper
1 medium red onion, peeled and sliced lengthwise
1 large sweet red bell pepper, seeded, pith removed, sliced 1/2" thick
1 large yellow sweet bell pepper, seeded, pith removed, sliced 1/2" thick
1/2 cup med-dry Italian white wine
1 28-ounce can plum tomatoes with juices, hand chunky-crushed, tough stem ends discarded
2 tablespoons chopped fresh oregano
1 tablespoon chopped Italian parsley
PREPARATION:
1. The night before: sprinkle the steaks with salt, rub with one clove minced garlic and a thin coating of olive oil. Wrap in plastic and refrigerate overnight. Bring meat to cool room temperature before proceeding.
2. In a large sauté pan over high heat: swirl in a couple tablespoons olive oil. When shimmering, add the mushrooms and pinch of salt. Stir to combine and let the mushrooms cook high to medium-high, allowing to sear, caramelize and exude juices – a few minutes. Add the onions and peppers and a small pinch of salt. Continue to cook at the same heat, turning and tossing to get a little caramelization on the onions and peppers. Turn the heat down and add another minced clove of garlic, stirring to combine. Continue to cook, allowing the vegetables to soften until the peppers are a tender-crisp consistency. Add the white wine, turn up the heat and reduce until juices are syrupy. Add the tomatoes and juices and cook, stirring at a simmer until sauce is rich and flavorful. Pull off the heat, add remaining minced clove of garlic, the oregano and parsley. Check for salt and grind in black pepper to taste.
3. Heat grill and cook ribeyes until your degree of doneness. Let rest a few minutes and plate, smothered in the pizzaiola sauce.
INGREDIENTS
4 12-ounce boneless ribeye steaks cut 1-1/2" thick
3 plump cloves garlic, minced and divided
3‑4 tablespoons olive oil
1 pound cremini mushrooms, wiped, trimmed and sliced thickly
Salt and fresh black pepper
1 medium red onion, peeled and sliced lengthwise
1 large sweet red bell pepper, seeded, pith removed, sliced 1/2" thick
1 large yellow sweet bell pepper, seeded, pith removed, sliced 1/2" thick
1/2 cup med-dry Italian white wine
1 28-ounce can plum tomatoes with juices, hand chunky-crushed, tough stem ends discarded
2 tablespoons chopped fresh oregano
1 tablespoon chopped Italian parsley
PREPARATION:
1. The night before: sprinkle the steaks with salt, rub with one clove minced garlic and a thin coating of olive oil. Wrap in plastic and refrigerate overnight. Bring meat to cool room temperature before proceeding.
2. In a large sauté pan over high heat: swirl in a couple tablespoons olive oil. When shimmering, add the mushrooms and pinch of salt. Stir to combine and let the mushrooms cook high to medium-high, allowing to sear, caramelize and exude juices – a few minutes. Add the onions and peppers and a small pinch of salt. Continue to cook at the same heat, turning and tossing to get a little caramelization on the onions and peppers. Turn the heat down and add another minced clove of garlic, stirring to combine. Continue to cook, allowing the vegetables to soften until the peppers are a tender-crisp consistency. Add the white wine, turn up the heat and reduce until juices are syrupy. Add the tomatoes and juices and cook, stirring at a simmer until sauce is rich and flavorful. Pull off the heat, add remaining minced clove of garlic, the oregano and parsley. Check for salt and grind in black pepper to taste.
3. Heat grill and cook ribeyes until your degree of doneness. Let rest a few minutes and plate, smothered in the pizzaiola sauce.
Sunday, April 3, 2011
Kitchen Boss Smoked Salmon Risotto Recipes
Smoked Salmon Risotto
INGREDIENTS
5 cups mild fish stock or light chicken stock, or a combo
4 tablespoons butter, divided
1 tablespoon olive oil
1/3 cup minced shallot
1‑1/2 cup Arborio rice
1/2 cup dry white wine
1/2 pound mild smoked salmon (Scotch or Irish), cut into dice
1/4 cup half n' half
1/2 cup parmesan, grated
2 large egg yolks
lemon wedges
PREPARATION:
1. Bring the broth to a gentle simmer in a saucepan. Heat the butter and oil in a 3-4 heavy pot over medium heat. Add the shallot and sauté a couple of minutes until tender.
2. Add the rice and stir with a wooden spoon, coating all of the grains with the fat. Add the wine, stirring, until it is absorbed. Start adding the stock, 1/2 cup at a time, stirring until each addition is almost completely absorbed before adding the next.
3. After 15-18 minutes, the rice should be al dente. Add remaining butter, the salmon, cream, parmesan and yolks, stirring very quickly to combine well.
4. Serve immediately plated with lemon wedges.
INGREDIENTS
5 cups mild fish stock or light chicken stock, or a combo
4 tablespoons butter, divided
1 tablespoon olive oil
1/3 cup minced shallot
1‑1/2 cup Arborio rice
1/2 cup dry white wine
1/2 pound mild smoked salmon (Scotch or Irish), cut into dice
1/4 cup half n' half
1/2 cup parmesan, grated
2 large egg yolks
lemon wedges
PREPARATION:
1. Bring the broth to a gentle simmer in a saucepan. Heat the butter and oil in a 3-4 heavy pot over medium heat. Add the shallot and sauté a couple of minutes until tender.
2. Add the rice and stir with a wooden spoon, coating all of the grains with the fat. Add the wine, stirring, until it is absorbed. Start adding the stock, 1/2 cup at a time, stirring until each addition is almost completely absorbed before adding the next.
3. After 15-18 minutes, the rice should be al dente. Add remaining butter, the salmon, cream, parmesan and yolks, stirring very quickly to combine well.
4. Serve immediately plated with lemon wedges.
Nina's Ricotta Cheesecake Recipes
Nina's Ricotta Cheesecake Recipes
INGREDIENTS
3 pounds whole milk ricotta cheese
1 cup sugar
4 large eggs, separated
zest of one lemon
1 teaspoon vanilla extract
1 tablespoon Strega liqueur (Cointreau or Triple Sec as alternates)
PREPARATION:
1. Preheat oven to 400° - center rack. Butter a 9' spring from pan and place on a baking sheet.
2. In a stand mixer fitted with the paddle: Beat together the cheese, sugar, yolks, zest, vanilla and liqueur on medium until very smooth.
3. In another mixing bowl, whip the egg whites until soft peaks. Fold by thirds into the cheese mixture. Pour mixture into prepared baking pan and level.
4. Place cake in the oven and immediately reduce the heat to 350°. Bake one hour to one hour and 10 minutes. Cake will rise higher on the sides than the middle and will be set but jiggling in the center. Turn off oven and prop door open with a wooden spoon. Allow cake to cool completely in the oven. Refrigerate 3 hours to overnight before slicing.
INGREDIENTS
3 pounds whole milk ricotta cheese
1 cup sugar
4 large eggs, separated
zest of one lemon
1 teaspoon vanilla extract
1 tablespoon Strega liqueur (Cointreau or Triple Sec as alternates)
PREPARATION:
1. Preheat oven to 400° - center rack. Butter a 9' spring from pan and place on a baking sheet.
2. In a stand mixer fitted with the paddle: Beat together the cheese, sugar, yolks, zest, vanilla and liqueur on medium until very smooth.
3. In another mixing bowl, whip the egg whites until soft peaks. Fold by thirds into the cheese mixture. Pour mixture into prepared baking pan and level.
4. Place cake in the oven and immediately reduce the heat to 350°. Bake one hour to one hour and 10 minutes. Cake will rise higher on the sides than the middle and will be set but jiggling in the center. Turn off oven and prop door open with a wooden spoon. Allow cake to cool completely in the oven. Refrigerate 3 hours to overnight before slicing.
Kitchen Boss Italian-style Potato Chips Recipes
Italian-style Potato chips
INGREDIENTS
1 large russet potato sliced thin
Seasoning Mixture:
2 teaspoons Kosher salt
2 teaspoons oregano
2 teaspoons thyme
2 teaspoons parsley
2 teaspoons rosemary
PREPARATION:
1. Heat a pot of canola oil to 375° Fahrenheit. Add about a handful of the sliced russet potatoes. Stir with a spider skimmer to prevent clumping, and cook for 5-7 minutes until the chips are golden brown. Toss potato chips in a paper towel lined bowl, and then sprinkle with seasoning mixture.
INGREDIENTS
1 large russet potato sliced thin
Seasoning Mixture:
2 teaspoons Kosher salt
2 teaspoons oregano
2 teaspoons thyme
2 teaspoons parsley
2 teaspoons rosemary
PREPARATION:
1. Heat a pot of canola oil to 375° Fahrenheit. Add about a handful of the sliced russet potatoes. Stir with a spider skimmer to prevent clumping, and cook for 5-7 minutes until the chips are golden brown. Toss potato chips in a paper towel lined bowl, and then sprinkle with seasoning mixture.
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