January 9th, 2006 by alice
Tags: Fagioli, Pasta
INGREDIENTS
- 2tablespoonsolive oil
- 1tablespoon choppedgarlic
- 2cups choppedonions
- 2cups slicedcarrots
- 1cup slicedcelery
- 1cup choppedred peppers
- 1/4cup choppedfresh basil or1 tablespoondried basil
- 2teaspoonsdried oregano
- 1teaspoondried red pepper flakes
- salt & freshly ground black pepper
- 1 (28 ounce)can italian styleplum tomatoes
- 4teaspoonscondensed chicken broth(boullion)
- 3cupsboiling water
- 1 1/2cups small sizedpasta(I use shells)
- 1 (14 ounce)canred kidney beans, drained
- 1 (14 ounce)canwhite kidney beans, drained
- shavedparmesan cheese(preferably Parmigiano Reggiano)
DIRECTIONS
- Heat oil in a large heavy saucepan or Dutch oven.
- Add garlic& veggies and cook, stirring constantly, for a few minutes until onions are translucent.
- Stir in spices; add tomatoes with their liquid& concentrated chicken stock that has been dissolved in the boiling water.
- Bring to a boil, reduce heat and simmer for 15 to 20 minutes.
- Add pasta and continue cooking for another 15 minutes, stirring frequently.
- Taste& adjust seasoning.
- Stir in beans& cook for about 5 minutes longer to heat through.
- Ladle into soup bowls& top with a few shavings of Parmesan.
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January 9th, 2006 by alice
Tags: Garlic, Roasted
INGREDIENTS
- 2headsgarlic
- 1tablespoonolive oil
- 1tablespoondry white wine
- salt & freshly ground black pepper
DIRECTIONS
- Remove the outer layer of skin from the garlic heads& separate into cloves- leave peel on cloves.
- Place in shallow roasting dish and stir in remaining ingredients.
- Roast in the center of a 350F oven, stirring occasionally, until cloves are soft- 25 to 30 minutes.
- Let cool.
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January 9th, 2006 by alice
Tags: Egg, Fried, Humble, The
INGREDIENTS
- 1egg
- 1teaspoonbutter
- 1teaspoonolive oil
DIRECTIONS
- Put the butter and olive oil in a non-stick frying pan and heat until the pan is good and hot.
- Break the egg into the pan and immediately turn the heat down as low as it will go.
- Cover and leave to cook very gently for 4-5 minutes, until the white is set and shiny.
- The yolk will be cooked but still slightly runny.
- Eat how you like it, in a bacon and egg sarnie, on top of Asian dishes like nasi goreng or on its own.
- A perfect fried egg is a beautiful thing!
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January 9th, 2006 by alice
Tags: Baked, Cheese, Garlic, Goat, Souffle, Twice
INGREDIENTS
- 2tablespoonsunsalted butter
- 3tablespoonsall-purpose flour
- 3/4cupmilk
- 6ouncesgoat cheese, crumbled
- 3largeeggs, separated
- 12clovesroasted garlic, cooled
- 1cupItalian-style tomato sauce
- 1cupwhipping cream
- 1/4cup choppedfresh parsley
- 3tablespoons gratedparmesan cheese
- 3tablespoons shreddedgruyere
DIRECTIONS
- Melt butter in a medium saucepan over low heat.
- Whisk in flour& cook for a minute.
- Whisk in milk& bring to a simmer, stirring constantly.
- Add goat cheese, stir until melted& simmer for 2 minutes, stirring occasionally.
- Remove from heat.
- Whisk egg yolks in a small bowl.
- Whisk 1 cup of the goat cheese mixture into the egg yolks, then whisk back into the saucepan.
- Stir over low heat until slightly thickened, about 30 seconds, being careful not to let the mixture curdle.
- Strain into a bowl& place plastic wrap DIRECTLY onto the surface.
- Generously butter 6 1/2 cup ramekins& place in a large baking pan.
- Peel garlic cloves, push through a sieve& set aside.
- Beat egg whites with electric mixer until stiff.
- Stir roasted garlic into goat cheese mixture; fold egg whites into mixture.
- Divide mixture among ramekins.
- Pour enough boiling water into baking pan to come halfway up the sides of the ramekins.
- Bake in center of a 350F oven until souffles are firm in the center, about 25 minutes.
- cool in the water bath for 10 minutes before transferring the ramekins to a wire rack.
- Heat tomato sauce& whipping cream in a small saucepan; stir in parsley& keep warm.
- Unmold souffles& place on a baking sheet.
- Sprinkle with Parmesan& Gruyere cheeses and place under broiler just until cheeses have melted& tops are golden.
- WATCH CAREFULLY!
- Spoon tomato mixture onto serving plates& arrange souffles on top.
- Sprinkle some additional parsley and garnish with a couple of halved grape or cherry tomatoes.
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January 9th, 2006 by alice
Tags: Cake, Rum
INGREDIENTS
- 1boxyellow cake mix(without pudding in mix)
- 1 (3 1/2 ounce)packageinstant vanilla pudding
- 4eggsor egg substitute
- 1/2cupcanola oil
- 1/2cupwater
- 1/2cupdark rum(Myers is preferred)
- 1cup coarsely choppedpecans
-
Topping
- 1cupsugar
- 1/2cupmargarine
- 1/4cupwater
- 1/4cupdark rum
DIRECTIONS
- Preheat oven to 325.
- Grease and flour a bundt pan.
- Beat all cake ingredients together, except nuts, for 7-8 minutes.
- Fold nuts into batter.
- Pour batter into pan and bake for 45 minutes to an hour.
- Test for doneness.
- Remove cake from oven.
- Once you remove, begin making the topping.
- Boil the sugar, water and margarine for two minutes, stirring constantly so that the mixture does not boil over.
- Turn off heat, and add rum- mixing well.
- Ladle the hot topping mixture over the hot cake (still in the pan).
- Let cake cool in pan until all liquid is absorbed.
- Turn out onto cake plate.
- Wonderful as is, or you may serve with vanilla ice cream or whipped cream.
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