February 5th, 2007 by alice
Tags: Butternut, Pasta, Roasted, Sage, Squash
INGREDIENTS
- 1lbpasta(fusilli, penne or your favorite pasta)
- 1largebutternut squash
- 2tablespoons choppedfresh sage
- 1/2cupbreadcrumbs
- garlic (optional)
- 2tablespoonsparmesan cheese
- olive oil
- salt and pepper
DIRECTIONS
- Dice the squash into half-inch cubes, and toss with olive oil and a dash of salt and pepper.
- Place on a greased baking sheet.
- Heat the oven to 350°, and roast the squash until soft.
- Roasting time will vary from 15 to 25 minutes, depending on the age of the squash.
- Remove from the oven and toss the squash with the chopped sage to infuse the flavor.
- Let cool.
- In a hot skillet, toast the breadcrumbs.
- (If desired, sauté a little garlic in oil until brown, then add the breadcrumbs and continue toasting.) In a large pot, bring water to a boil and add the pasta.
- Cook until the pasta is al dente (meaning it has a bit of resistance when bitten into).
- Drain the pasta, then toss with the squash, breadcrumbs, Parmesan cheese, and salt and pepper to taste.
- (If the pasta seems too dry, toss with a little chicken or vegetable stock, or a bit of the pasta water.) Garnish with fried sage leaves and Parmesan cheese shavings.
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February 5th, 2007 by alice
Tags: Cupcakes, Raisin
INGREDIENTS
- 1cupdark raisins
- 1/3cuprumor orange juice
- 2cupsflour
- 2teaspoonsbaking powder
- 1/4teaspooncinnamon
- 1/2cupbutter, softened
- 1cupsugar
- 3largeeggs
- 1teaspoonvanilla
- 3/4cuphalf-and-halfor milk
DIRECTIONS
- set oven to 325 degrees.
- line 16 standard-size muffin cups.
- in a saucepan, bring raisins and rum just to a simmer over med heat; remove from heat.
- mix together flour, baking powder and cinnamon.
- beat together butter and sugar until light and fluffy.
- add eggs, beat well, beat in vanilla.
- alternately, stir flour mixture and milk into butter mixture, beginning and ending with flour mixture.
- drain raisins; discard soaking liquid.
- stir raisins into batter.
- spoon batter into prepared muffin pan, filling three-quarters full.
- bake cupcakes 20 mins, or until lightly browned, and cupcakes test done.
- cool; transfer to a rack.
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February 5th, 2007 by alice
Tags: Crust, Mustard, Peppercorn, Pork, Tenderloin
INGREDIENTS
- 3/4lbpork tenderloins, trimmed
- 1tablespoonDijon mustard
- 1/2teaspoondried thyme
- 2teaspoons crushedblack peppercorns
DIRECTIONS
- Pat the tenderloin dry.
- Mix together the mustard and thyme; spread all over the tenderloin.
- Sprinkle all over with the peppercorns.
- Place on a rack in a roasting pan and roast in a 400 degree F oven for 30 to 40 minutes or until a meat thermometer inserted into the thickest part registers 160-170 degrees F and juices run clear.
- To serve, cut into 3/4-inch thick slices.
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February 5th, 2007 by alice
Tags: Linguine, Over, Seafood, Spicy, Stew
INGREDIENTS
- 1mediumonion, diced
- 2clovesgarlic, crushed and roughly chopped
- 1green pepper, diced
- 1/2cupolive oil
- 1 (16 ounce)cancrushed tomatoes
- 1/2cupwater
- 1tablespoonred chili pepper flakes
- 1teaspooncayenne pepper
- salt and pepper
- 1/2cupred wine(semi dry; cabernet is recommended)
- 1cup of diced freshroma tomatoes
- 1tilapia fillet
- 6 baby neckclams
- 6mussels
- 4prawns
- 1/4lb freshsquid, sliced into ΒΌ to 1/2 inch rings
- 1tablespoonfresh oregano, roughly chopped
- 1tablespoonfresh basil, roughly chopped
- 1/4cup dicedsun-dried tomatoes(re-hydrated in water and drained)
- 2tablespoons freshflat leaf parsley, chopped(if not available use regular parsley)
- 1tablespoonsalt
- 1lblinguine
DIRECTIONS
- Fill stockpot with water and salt, and bring to a rolling boil.
- Heat oil over medium heat in large sauté pan or a 5-quart stock pot.
- Sauté onions till translucent.
- Add garlic, green pepper, chili flakes and cayenne pepper.
- Stir over medium heat for 2 minutes, deglaze with red wine.
- Reduce by 1/4 and add fresh tomatoes, crushed tomatoes, re-hydrated sun dried tomatoes and water.
- Reduce heat and simmer.
- Slice tilapia fillet in 2-inch strips.
- Add mussels, clams, prawns, squid and tilapia.
- Cover and simmer 5–7 minutes or until all the clams and mussels are open, and the tilapia and shrimp are opaque.
- Cook and drain linguine (or your favorite pasta will work).
- Place into a serving bowl.
- Ladle spicy tomato broth onto linguine.
- With tongs grab all the shellfish and mollusks and place on top of sauce and pasta.
- Sprinkle fresh herbs on top and serve.
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February 5th, 2007 by alice
Tags: Cheese, Macaroni, Three
INGREDIENTS
- 1 1/2lbssmall elbow macaroni(about 6 cups)
- 1/2lbcheddar cheese, grated(about 2 cups)
- 1/2lbFontina cheese, grated(about 2 cups)
- 8tablespoonsbutter
- 4tablespoonsflour
- 2cupsmilk
- 1teaspoonsalt
- 1largeegg
- 1/2teaspoonpaprika
- 1/2cupbreadcrumbs(1 slice, toasted and crumbled)
- 3tablespoons gratedparmesan cheese
- 2tablespoonsextra-virgin olive oil
DIRECTIONS
- Preheat oven to 350°.
- Cook pasta as directed; strain and place in a buttered 3-quart casserole dish.
- Sprinkle cheddar and fontina cheeses on top, reserving 1/2 cup of each.
- Stir lightly with a fork.
- To make sauce: In a saucepan over medium heat, melt butter; stir in flour until smooth.
- Slowly add milk and salt, whisking to prevent lumps.
- Add sauce to macaroni, reserving 1/2 cup.
- Mix egg with leftover sauce and pour over macaroni.
- Sprinkle macaroni with remaining cheddar, fontina and paprika.
- Combine bread crumbs, Parmesan and olive oil in a small bowl and spread on top.
- Place casserole dish on a foil-lined baking sheet on oven’s middle rack and bake 25 minutes, until bubbly and golden brown.
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