Recipes(Hoilday and other ) and Recipe sites

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Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » ... 93,00.html

Savory Squash Soup
Recipe courtesy Wolfgang Puck

3 3/4 pounds pumpkin or butternut squash
1 acorn squash (about 1 3/4 pounds)
6 tablespoons (3/4 stick) unsalted butter
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground white pepper
1/4 teaspoon ground nutmeg
1 white onion (about 4 ounces), peeled, trimmed, and finely diced
1/4 teaspoon ground ginger
1/8 teaspoon ground cardamom
4 cups chicken stock or vegetable stock
1 cup heavy cream
1 sprig fresh rosemary
1 recipe cranberry relish, recipe follows
1 recipe cardamom cream, recipe follows
1/2 recipe spiced caramelized pecans, recipe follows
4 tablespoons pumpkin seed oil

Preheat the oven to 350 degrees F.
Cut each squash in half and discard the seeds. Brush cut sides with 2 tablespoons of melted butter. Season with salt, pepper, and nutmeg. Arrange the squash cut side down on a rack placed in a baking tray and bake until tender, about 1 1/2 hours. Cool, scoop out the insides of the squash, and puree the flesh in a food processor. Reserve. (You should have about 4 cups of pureed squash).
In a medium stockpot, melt the remaining 4 tablespoons of butter. Over low heat, sweat the onion. Do not allow it to brown. Add the pureed squash and cook over very low heat until heated through, stirring occasionally. Do not allow it to bubble up. Season with the salt, pepper, ginger, and cardamom.
Pour in the stock and bring to a boil, still over low heat, stirring often. Cook about 20 minutes.
In a small saucepan, heat the cream with the rosemary sprig. Remove the rosemary and pour the cream into the soup. Transfer to a blender or food processor and process, in batches, for 2 or 3 minutes. Adjust the seasoning, to taste.
To serve, ladle the soup into heated bowls. Place a tablespoon of cranberry relish in the center, top with a dollop of cardamom cream, then sprinkle with chopped pecans. Drizzle pumpkin seed oil over soup.
Note: If desired, bake small squash until tender, scoop out, and use as individual serving bowls.

Cranberry Relish:
2 cups fresh cranberries
1/2 cup sugar
1/2 cup verjus or 3 tablespoons lemon juice

In a small saucepan, combine all the ingredients. Bring to a boil, then lower to a simmer. Continue to cook until the mixture is thick and the berries are glazed. Allow to cool. Transfer to a covered container and refrigerate until needed.
Yield: 1 1/3 cups

Spiced Caramelized Pecans:
3 cups peanut oil
2 cups pecan halves
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1 cup sifted confectioners' sugar

In a deep-fryer or a deep pot, heat the oil to 350 degrees. (A deep-frying thermometer can be clipped to the side of the pan so that you can tell when the proper temperature has been reached).
Meanwhile, in a large saucepan bring 2 quarts of water to a boil. Add the pecans and boil for 2 minutes. Drain in a large strainer, shaking off all excess water. Sprinkle the salt and cayenne pepper over the nuts and then coat with the confectioners' sugar, a little at a time, allowing the sugar to melt into the pecans. Toss the nuts by shaking the strainer, adding a little more sugar each time, until all the sugar is used and all the nuts are coated. Do not use hands or a spoon to toss. The nuts should have a glaze of sugar.
Carefully add the nuts to the heated oil, keeping the oil at 350 degrees. Cook until golden brown, about 3 minutes, stirring occasionally. Remove with a slotted spoon to a baking tray to cool.
Yield: 2 cups

Cardamom Cream:
2 cups heavy cream
1 tablespoon black cardamom seeds

In a small saucepan, bring 1 cup of heavy cream and the cardamom to a boil. Reduce until only 1/4 cup remains. Allow to cool. Reserve.
Whip the remaining 1 cup of heavy cream until stiff peaks form. Stir in the reserved mixture. Chill until ready to serve.
Yield: about 1/4 cup
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Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » ... src=search

Holiday Salad
Recipe courtesy Giada De Laurentiis

2 lemons, juiced, plus 1/2 lemon
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 cup and 2 tablespoons extra-virgin olive oil
5 medium heads Belgian endive, ends trimmed and cut into 1-inch circles
1 medium green apple, peeled, cored, and cut into 1-inch cubes
1/4 pound Gruyere cheese, rind removed and diced into 1-inch cubes
1/2 avocado, diced into 1-inch cubes
2 tablespoons dried cranberries, or the seeds of 1 small pomegranate
2/3 cup defrosted corn kernels or 1/2 ear corn, cooked and kernels removed

In a small bowl whisk together the lemon juice, salt, pepper and olive oil. Set aside.
Put the endive and apples into a large decorative serving bowl. Squeeze the juice of half a lemon into the bowl and toss to coat the endive and apples so they don't turn brown. Add the cheese and avocado, and then add the cranberries and corn.

Pour the dressing over the salad just before serving and toss to coat.
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby »

This is a delicious dish that is served on New Years Day in Italy. ... src=search

Cotecchino con Lenticchie (Big Sausage with Lentils)
Recipe by Mario Batali

It wouldn't be New Year's in Italy without lentils and sausage. Their round shapes suggest coins, symbolizing the riches and good luck that will follow in the new year. Cotecchino, a large fresh pork sausage, is most typical of the Emilia-Romagna region, but is embraced throughout Italy at this festive time.

1 tablespoon kosher salt
8 ounces brown lentils
1 medium carrot, peeled and cut into 1/4-inch dice
2 garlic cloves, thinly sliced
12 fresh sage leaves
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
Kosher salt and freshly ground black pepper
2 cotecchino sausages, about 2 pounds each

Bring 6 cups of water to a boil and add the salt. Add the lentils, carrots, garlic, and sage and boil until the lentils are tender yet firm, about 25 minutes. Drain and place in a mixing bowl. Add the oil and vinegar, season with salt and pepper, and mix well. Set aside.
Prick the sausages with a pin several times. Place in a large pot of cold water and bring to a boil over medium heat. Reduce the heat to a very low boil and cover the pot. Cook for 1 1/2 hours.

Place the marinated lentils on a large serving platter to form a bed for the cotecchino. Drain the sausages and cut into 1/4-inch rounds. Arrange the sausage on the lentils and serve hot or at room temperature.
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Location: Los Angeles


Post by timLA »

First sampled at "Da Benito" in Rome

For 1 drink:
1 1/2 scoops of lemon sorbet
1 ounce of vodka
1 ounce of prosecco
"dash" of cream

May be made in mass quantities for consumption over a long period of time.

May be a holiday beverage, when every day is a holiday!!! :lol:
Una mucca dice all'altra "Hai letto della "mucca pazza"? L'altra dice "Sì, ho sentito. Che fortuna che io sono un pinguino!
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby »

Hanukkah's Food History

• Though traditions vary, oil is the essential ingredient in Hanukkah cookery the world over.
• In the United States, latkes have become synonymous with Hanukkah. But in most other countries, the holiday focuses on sweet foods.
• Sufganiyot are jelly doughnuts popular in Israel and, increasingly, the United States. After deep-frying, they're injected with jelly and dusted with confectioners' sugar.
• From Spain to North Africa and the Near East, fritters of various sorts have become attached to Hanukkah.
• Though seldom seen on American tables nowadays, roast goose on Hanukkah is a tradition dating back centuries among the Jews of northern Europe, for whom geese were an important source of kosher cooking fat. The tradition can be attributed to the fact that geese have the misfortune of reaching maturity in the middle of the holiday season ... src=search

Potato Latkes
Recipe courtesy Wolfgang Puck

8 medium potatoes, peeled
1 medium onion
Lemon juice
1 cup flour
1 cup milk
1 egg
1 tablespoon baking powder
1/8 cup melted butter
Freshly grated nutmeg
Salt and pepper to taste
Watercress, to garnish
Caviar, to garnish
Applesauce, for garnish
Creme fraiche, for garnish

Grate potatoes and onions on a large-hole grater. Splash with lemon juice and squeeze out excess water.
Mix flour, milk, egg, baking powder, and nutmeg. Add to the potatoes and then add the melted butter.
Heat some peanut oil in a skillet and fry until golden on one side. Flip, and cook the same way on the other.
Serve with watercress, caviar, applesauce, and creme fraiche.
**For Passover, omit the baking powder and replace the flour with matzo (ground into flour), which will make a slightly denser latke. Fry it slowly.
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Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » ... 49,00.html

Apple Fritters
Recipe courtesy Emeril Lagasse

1 tablespoon butter
2 tablespoons brown sugar
Juice of one lemon
1/4 cup water
2 cups chopped apples
Splash apple brandy
1/4 teaspoon cinnamon
2 eggs, separated
2/3 cup milk
1 tablespoon melted butter
1 cup sifted flour
1/4 teaspoon salt
1 tablespoon sugar
Drizzle cane syrup (recommended: Steen's)
Confectioners' sugar

Preheat a deep fryer.
In a saucepan, melt the butter. Stir in the brown sugar and cook for 30 seconds to dissolve the sugar. Add the lemon juice, water, apples, brandy and cinnamon. Cook the apples for about 3 to 5 minutes or until the apples start to wilt. Remove from the heat and cool completely.

In a mixing bowl, whisk the egg yolks, milk, melted butter and cooled apple mixture. Stir in the dry ingredients into the liquid mixture. Blend until the batter is incorporated. Cover the batter, place in the refrigerator and let rest for 2 to 4 hours.

In a standing mixer or with a whisk, beat egg whites until stiff. Remove the batter from the refrigerator and blend until smooth. Fold in the beaten egg white. Using a large spoon, drop the batter into the hot oil and fry until golden brown, about 3 to 4 minutes. Remove from the oil and drain on paper-lined plate.

To serve, Mound the warm fritters on a platter and drizzle with cane syrup. Garnish the fritters with powdered sugar.
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Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » ... 98,00.html

Ricotta Doughnuts: Panzerotti con Ricotta
Recipe courtesy Mario Batali

2 3/4 cups all-purpose flour, plus more for dusting work surface
1/4 teaspoon salt
1/3 cup extra-virgin olive oil
Extra-virgin olive oil, plus extra for frying
2 cups drained ricotta
Salt and freshly ground black pepper
Chopped fresh parsley leaves
1/4 cup grated Pecorino, plus extra for garnish
1/4 cup thinly sliced fresh mint leaves
2-inch piece Bottarga cheese
Pinch chili flakes, for garnish

For the dough: Combine the flour and salt in a large bowl. Make a well in the center of the flour, then pour the olive oil and about 1 cup of lukewarm water. Using a wooden spoon, stir the ingredients until they combine to form a dough, adding a little lukewarm water if necessary. Knead the dough on a lightly floured work surface for 10 minutes. Let rest for 10 minutes.
In the meantime, in a bowl, pour extra-olive oil over the ricotta. Sprinkle with salt, pepper and parsley. Mix until soft. Add more oil, if necessary.

Divide the dough into 3 equal portions. Using the widest opening of a manual pasta rolling machine, roll each portion into a piece 3 feet long, about 4 inches wide and 1/16th of an inch thick. If you do not have a pasta roller, you can also use a lightly floured rolling pin. It is easiest to roll and stuff one portion at a time, rather than rolling all three before stuffing.

For each strip of dough, place rounded teaspoons of ricotta 1-inch from the edge of the lengthwise side of dough, spacing the ricotta about 2 inches apart. For the first strip of dough, sprinkle the ricotta mounds with the freshly grated Pecorino. With the second strip, sprinkle with the chopped mint. Grate the bottarga evenly over the third. Fold the dough in half lengthwise, covering the ricotta-filled portion to the edge, as if you were folding a blanket. Using your fingers, press on the edges of the dough to seal the outside edge. Press also in-between the mounds of ricotta to create individual ricotta portions. Using a sharp knife or a serrated pastry cutter, cut around each mound of ricotta, making 2-inch squares. Place the panzerotti on a lightly floured baking sheet, uncovered. Make the remaining doughnuts, sprinkling the mint over the second batch and grating the bottarga over the third. They can rest for 1 hour.

Fill a deep pot no more than halfway with extra-virgin olive oil. Heat oil over medium-high heat until it reaches a temperature of 350 degrees F. The oil should remain at or around this temperature throughout the cooking process. Working in batches of 6, fry the panzerotti until golden brown. Use a slotted spoon or spider to gently drop the doughnuts into the water, being careful not to splatter the hot oil. Using the same spoon or spider, remove the finished doughnuts to a plate lined with paper towels. Drain on paper towels as they cook. Serve immediately.
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Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » ... 39,00.html

Green Beans with Shallots
From Food Network Kitchens, How to Boil Water, Meredith, 2006

1/2 teaspoon kosher salt, plus more for the cooking water
1 pound fresh green beans
1 large shallot
1 to 2 tablespoons extra-virgin olive oil
Freshly ground black pepper

Bring a medium pot of cold water to a boil over high heat and salt it generously. Trim the stem end off the green beans. Peel and finely chop the shallot.
Drop the green beans into the boiling water and cook, uncovered, until crisp tender, about 4 minutes. Drain in a colander set in the sink and rinse with very cold water until cool. Drain well and pat dry with paper towels. (The vegetables can be prepared up to this point, up to 4 hours ahead.)

Heat the olive oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until the shallot is just golden, about 2 minutes. Add the green beans, increase the heat to high, and cook, stirring occasionally, until the beans are heated through, about 4 minutes. Season with the 1/2 teaspoon salt and some pepper and serve immediately.
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » ... 00,00.html

Autumn Potato Gratin
Recipe courtesy Rachael Ray

4 pounds mixed baby potatoes, such as Red Bliss, Peruvian Purples, and Fingerlings
2 cups heavy cream, plus some to cover
4 tablespoons butter (1/2 stick)
2 sprigs each fresh thyme, sage, and rosemary
2 garlic cloves, cracked
Salt and pepper
1/2 cup grated Parmesan

Preheat the oven to 400 degrees F.
Halve the potatoes and toss them into a large baking dish and season with salt and pepper.

Meanwhile, put the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over medium heat. Cook for about 5 minutes, to infuse the cream with flavor. Season with salt and pepper.

Pour the hot cream mixture through a strainer over the potatoes, (discard the herbs and garlic), if there is not enough cream to go 3/4 of the way up the potatoes then pour some additional cream on top to make up the difference. Sprinkle the Parmesan evenly over the top. Bake for 30 to 35 minutes, until the potatoes are cooked through and top begins to brown. Cover and keep warm until ready to serve.
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Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » ... 58,00.html

Eggnog-Panettone Bread Pudding
Recipe courtesy Rachael Ray

1 loaf panettone, available in Italian specialty stores, cut in half (enough for about 5 cups, diced)
3 whole eggs
3 egg yolks
3/4 cups sugar
2 cups half-and-half
1/4 cup rum
1 teaspoon vanilla extract
1/8 to 1/4 teaspoon freshly grated nutmeg
Vegetable cooking spray
Optional accompaniments:
Vanilla ice cream
Whipped cream

Preheat oven to 475 degrees F.
Place a tea-kettle of water on to boil for a water bath. With a serrated knife, remove the side crusts from the half piece of the panettone. Cut into 3/4 to 1-inch dice. You should have 5 cups. Reserve the cubed panettone in a large mixing bowl.

For the eggnog custard, in another bowl thoroughly whisk together the eggs, yolks, sugar, half and half, rum, vanilla extract, and a healthy grating of fresh nutmeg. Pour this over the bread cubes.

Spray a 12 hole muffin tin with vegetable cooking spray. Ladle the bread/eggnog mixture gently and evenly into the muffin tins. The big cubes sticking up look nice. Place the filled muffin tin in a tall sided cookie sheet or roasting pan. Transfer to the preheated oven and carefully pour the hot water from kettle onto sheet pan, creating a water bath for the muffin tin to sit in.

Bake 15 to 20 minutes until the tops are nicely browned, and a toothpick comes clean from the center.

Bread pudding may be served warm or cold. Vanilla Ice cream or whipped cream would be great accompaniments.

Alternately place the muffin tin in a roasting pan on the stove. Pour in up to 1-inch of boiling water. Cover and cook over medium-high heat for 15 to 20 minutes. The puddings will puff and a toothpick will come out clean from the center. The tops won't brown with this method. Perhaps a sprinkle of cinnamon sugar at serving time would be nice.
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Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » ... src=search

Butternut Squash with Thyme and Parmesan

Recipe courtesy Rachael Ray

1/2 cup chicken broth
2 boxes, 10 ounces each, frozen cooked butternut squash puree
2 tablespoons chopped fresh thyme leaves
Salt and pepper
1/2 cup Parmesan

In a medium pot, bring chicken stock to a simmer over medium heat. Add frozen cooked squash and cook together until squash is warmed through and loose. Stir in thyme, salt and pepper and cheese and cook over low heat to combine flavors, serve.
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Post by Roby » ... src=search

Roasted Autumn Vegetables
Recipe courtesy Gourmet Magazine

1 1/2 pounds small red potatoes
1 pound shallots (about 24), peeled and trimmed
5 tablespoons olive oil
1 bay leaf
1/4 teaspoon dried thyme, crumbled
4 garlic cloves, crushed
2 pounds butternut squash, peeled and cut into 3/4-inch pieces (about 4 cups)
Fresh thyme sprigs, for garnish, if desired

In a bowl toss together the potatoes, quartered, the shallots, 4 tablespoons of the oil, the bay leaf, the dried thyme, the garlic, and salt and pepper, to taste. Spread the vegetables in an oiled large roasting pan and roast them in the middle of a preheated 375 degree F oven, shaking the pan every 5 to 10 minutes, for 25 minutes.
In a bowl toss the squash with the remaining 1 tablespoon oil and salt and pepper to taste and add it to the pan. Roast the vegetables, shaking the pan occasionally, for 10 to 20 minutes more, or until they are tender. Discard the bay leaf and garnish the vegetables with the thyme sprigs.
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Joined: Thu Jul 21, 2005 7:00 pm
Location: Boston, MA

Post by TrentinaNE »

It's a good thing one doen't gain weight just by reading recipes. :wink:

How many of these dishes have you prepared, Roby? Do you have a favorite?

(Le correzioni sono sempre ben accette!)
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby »

TrentinaNE wrote:It's a good thing one doen't gain weight just by reading recipes. :wink:

How many of these dishes have you prepared, Roby? Do you have a favorite?

Hi Elisabetta,

I have had 7 of them. My favorites are the Cioppino and Cotecchino con Lenticchie. I think that these are my favorites because they are dishes that I have had with my family in Italy. They are dishes that we in America do not prepare. They are delicious.
You're right , one could gain weight just by reading the recipes.

Elisabetta, if you have any holiday recipes to share, please share them.

Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » ... anksgiving

Mushroom Soup with Chestnuts and Roasted Fennel
Recipe courtesy Tyler Florence

6 small fennel bulbs, stalks removed, halved lengthwise
Extra-virgin olive oil
Sea salt and freshly ground black pepper
1/4 cup (1/2 stick) unsalted butter
1 large onion, chopped
4 garlic cloves, minced
1/2 bunch fresh thyme sprigs, leaves stripped from the stem
1 pound white button mushrooms, wiped of grit and coarsely chopped
1 pound oyster mushrooms, wiped of grit and coarsely chopped
1 pound chanterelle mushrooms, wiped of grit and coarsely chopped
1 pound cooked chestnuts
3 quarts chicken stock
1/2 cup heavy cream
Fresh chopped chives, for garnish

Preheat the oven to 400 degrees F.

Put the fennel halves, cut-side up, in a baking dish and drizzle with enough olive oil to come up half-way; season with a generous amount of salt and pepper. Roast for 30 minutes or until completely tender – the roasted fennel is the base of the soup, so it's important the flesh is soft enough to be cut with a spoon.
In a large pot, melt the butter over medium flame; add the onion and garlic, saute for 4 minutes until translucent. Toss the thyme into the pan, along with the mushrooms; season with salt and pepper. Cook, stirring, for 10 to 15 minutes, until the mushrooms give off their liquid. Add the chestnuts and cook for a few more minutes until they have some nice color on them. Remove about 1 cup of the mixture to save as a garnish for the soup.
Pour the stock into the pot and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 15 minutes, stirring now and then. Remove from the heat and puree the soup until completely smooth, using a handheld or regular blender. Stir in the cream to make the soup even richer, and simmer gently for 5 minutes. Taste for salt and pepper.
To serve: Ladle the soup into soup bowls; garnish each serving with a bit of the reserved mushrooms and chestnuts, the roasted fennel, and a sprinkle of chopped chives.


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