Recipes(Hoilday and other ) and Recipe sites

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

Post by Roby » Wed Mar 28, 2007 8:58 pm

http://www.foodnetwork.com/food/recipes ... 26,00.html

Mimosa Punch
Paula Deen

1 (12-ounce) can thawed orange juice concentrate
1 liter club soda
1 to 2 bottles sparkling wine

Put 1 can cold but thawed orange juice concentrate into a punch bowl or in a large pitcher. Stir to soften. Stir in 4 cups cold club soda. Then add the sparkling wine and stir gently. Pour into Champagne flutes or coupes and serve

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

Post by Roby » Wed Mar 28, 2007 11:22 pm

http://www.foodnetwork.com/food/recipes ... 87,00.html

Lemon Curd over Biscotti Crumbs with Fresh Berries
Michael Chiarello

1/3 cup sugar
9 large egg yolks, room temperature
2/3 cup fresh-squeezed lemon juice
1 tablespoon grated lemon zest
2 teaspoons rosemary leaves (*See Cook's Note)
8 tablespoons unsalted butter, in small pieces and at room temperature
3 cups mixed berries (2 pints, different kinds)
1 1/3 cups crumbled biscotti

*Cook's Note about rosemary: time of year matters. If you use rosemary in the winter, use half as much because it's stronger - it grows slower and the taste is concentrated.
For the lemon curd:
In the top of a double boiler, whisk the sugar and the egg yolks until sugar has dissolved and mixture is pale yellow, then whisk in lemon juice and zest. Set the bowl over simmering water and whisk constantly until mixture reaches 145 degrees F; it will visibly thicken but don't let it get too hot or the eggs will curdle. Remove the bowl from the heat and add the rosemary and butter a little at a time, whisking until each addition is incorporated and the curd becomes thick. Transfer to a bowl, cool and then refrigerate until well chilled.

Divide the berries among 6 decorative bowls or glasses. Top with a dollop of the lemon curd and sprinkle with biscotti crumbs.

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

Post by Roby » Wed Mar 28, 2007 11:44 pm

http://www.foodnetwork.com/food/recipes ... 02,00.html

Roasted Fingerling Potatoes
Rachael Ray

2 pounds small fingerling potatoes
6 cloves garlic, crushed
Extra-virgin olive oil, for drizzling, 1 to 2 tablespoons
Salt and pepper

Heat oven to 500 degrees F.
Spread potatoes out on a cookie sheet. Scatter garlic over potatoes. Coat lightly with extra-virgin olive oil and season potatoes with salt and pepper. Roast until tender, about 20 minutes.

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

Post by Roby » Wed Mar 28, 2007 11:59 pm

http://www.foodnetwork.com/food/recipes ... 60,00.html

Chocolate Tiramisu
Giada De Laurentiis

6 ounces container mascarpone cheese
2/3 cup whipping cream
1/2 cup sugar
Chocolate Zabaglione, recipe follows
2 1/2 cups espresso coffee, warmed
24 crisp ladyfinger cookies (recommended: Savoiardi)
Unsweetened cocoa powder, for garnish
Dark chocolate shavings, for garnish

Place the mascarpone cheese in a large bowl and set aside. With an electric mixer, beat the cream and 1/4 cup of the sugar in a medium bowl until soft peaks form. Fold the whipped cream into the mascarpone. Then fold in the chilled Chocolate Zabaglione. Cover and refrigerate.
Whisk the warmed espresso and the remaining 1/4 cup of sugar in another medium bowl until blended. Line a 9 1/4 by 5 by 2 3/4-inch metal loaf pan with plastic wrap, allowing the plastic to extend over the sides. Working with 1 cookie at a time, dip 8 cookies into the espresso, and arrange in a single layer side by side over the bottom of the prepared pan.

Spoon 1/3 of the mascarpone mixture over the cookies to cover. Repeat dipping 8 of the cookies in the espresso and layering the cookies and remaining mascarpone mixture 2 more times. Dip the remaining 8 cookies in the espresso and arrange side by side atop the tiramisu. Press lightly to compact slightly (the last layer will extend above the pan sides). Cover the tiramisu with plastic and refrigerate at least 6 hours.

Unwrap the plastic from atop the tiramisu. Invert the tiramisu onto a platter. Remove the plastic. Sift the cocoa over the tiramisu, and with a vegetable peeler or sharp knife, make dark chocolate shavings and sprinkle over top.


Chocolate Zabaglione:
2 tablespoons whipping cream, or heavy cream
1/4 cup semisweet chocolate chips
4 large egg yolks
1/3 cup sugar
1/4 cup dry Marsala
Pinch salt

Add cream and chocolate to a heavy small saucepan. Cook over medium heat, stirring often, until the chocolate chips are melted and smooth. Set aside and keep warm.
Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes. Remove from the heat.

Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture. Cover and refrigerate to chill completely

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

Post by Roby » Thu Mar 29, 2007 12:05 am

http://www.foodnetwork.com/food/recipes ... 61,00.html

Affogato
Giada De Laurentiis

1/3 cup cold whipping cream
1/2 cup boiling water
1 tablespoon espresso powder
1 pint chocolate gelato or ice cream

Using an electric mixer, beat the cream in a medium bowl until soft peaks form. Cover and refrigerate the whipped cream.
Whisk the boiling water and espresso powder in a 1 cup glass measuring cup until the powder is dissolved, or use an espresso machine to make 4 shots of espresso. Scoop 1/2 cup of the gelato or ice cream into each of 4 dessert bowls or glasses. Pour 2 tablespoons or 1 shot of hot espresso over each. Top with the whipped cream and serve immediately.

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

Post by Roby » Thu Mar 29, 2007 12:17 am

http://www.foodnetwork.com/food/recipes ... 03,00.html

Penne with Spinach Sauce
Giada De Laurentiis

1 pound whole wheat or multi grain penne
3 garlic cloves
2 ounces goat cheese
1 ounce reduced fat cream cheese
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 ounces fresh baby spinach leaves
2 tablespoons freshly grated Parmesan

Bring a large pot of salted water to boil. Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes.
Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.

Meanwhile, place the remaining spinach leaves in a large bowl.

Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve.

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

Post by Roby » Thu Mar 29, 2007 12:42 am

Pasta with Asparagus-Lemon Sauce
Gourmet Magazine

1 pound fresh, medium thickness asparagus, tough ends trimmed
1 teaspoon finely grated fresh lemon zest
1/4 cup extra-virgin olive oil
1 pound penne, malfade, or preferred shape
1/2 cup grated Parmigiano-Reggiano

Cut asparagus into 1-inch pieces; reserve tips separately. Cook asparagus stems in 5 to 6 quarts boiling water with 2 tablespoons salt until very tender, 6 to 8 minutes. Transfer with a slotted spoon to a colander, reserving cooking water in pot, and rinse under cold water. Drain asparagus well and transfer to a food processor or blender.
Cook asparagus tips in same boiling water until just tender, 3 to 5 minutes. Transfer with slotted spoon to colander, reserving boiling water in pot, and rinse under cold water. Drain tips well.

Puree asparagus stems with zest, oil, and 1/2 cup asparagus cooking water. Transfer sauce to a 4-quart saucepan.

Cook pasta in boiling asparagus cooking water for about three-fourths of the recommended cooking time (very al dente). Reserve 2 cups cooking water and drain pasta.

Add pasta, asparagus tips, and 1/2 cup reserved water to asparagus sauce and cook over high heat, stirring, 3 to 5 minutes, or until pasta is almost al dente and sauce coats pasta. Add more cooking water, 1/4 cup at a time, until sauce coats pasta but is a little loose (the cheese will thicken it slightly).

Stir in Parmigiano-Reggiano and salt and pepper, to taste and cook, stirring, until cheese is melted. Serve immediately.

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

Post by Roby » Thu Mar 29, 2007 12:47 am

http://www.foodnetwork.com/food/recipes ... 85,00.html

Farfalle with Turkey Sausage, Peas and Mushrooms
Giada De Laurentiis

1/2 cup extra virgin olive oil
1 pound ground turkey sausage, removed from casing
Sea salt and freshly ground black pepper
10 ounces cremini mushrooms, coarsely chopped
1 (10 ounce) package frozen peas, defrosted slightly
1 pound dried farfalle pasta
1/2 cup freshly grated Grana Padano cheese

In a large pot, bring 6 quarts of salted water to a boil.
In a large saute pan over high heat, add 2 tablespoons olive oil. Season turkey with salt and pepper. Add turkey and saute breaking any large lumps until golden brown. Remove meat from pan and set aside. Add 2 tablespoons olive oil to pan and heat. Add chopped mushrooms and season with salt and pepper. Saute until all the liquid from the mushrooms has evaporated, about 5 minutes. Add the peas and saute for 4 minutes. Return the meat to the pan and cook for another 3 minutes. Remove from heat and set aside.

When the pot of water has come to a boil, add pasta and cook until al dente, about 8 minutes. Drain in a colander. Return pasta to the pot and add the meat mixture. Combine thoroughly and gently cook over medium heat for 5 minutes. Drizzle in remaining olive oil. If the mixture is dry, do not hesitate to use more olive oil if necessary. Check the seasoning. Turn off the heat and add the grated cheese. Stir well and serve in large bowl.

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

Post by Roby » Thu Mar 29, 2007 12:50 am

http://www.foodnetwork.com/food/recipes ... 76,00.html

Farro Soup in the Style of Lucca: Minestra di Faro Lucchese
Mario Batali

3 tablespoons extra-virgin olive oil
1 Spanish onion, thinly sliced
2 celery stalks, thinly sliced
1 leek, white and light green part only, thinly sliced
1 cup faro (may substitute wheat berries)
1 (12-ounce) can borlotti beans, rinsed and drained
1 tablespoons tomato paste
Salt and freshly ground black pepper
Water
1 1/2 cups fresh green peas
2 large carrots, cut into 1/4-inch half moons
2 tablespoons fresh basil leaves, cut into chiffonade
Freshly grated Parmigiano-Reggiano


In a 10-inch Dutch oven or stockpan, heat the olive oil over a medium-high flame until hot but not smoking. Add the onion, celery, and leek and cook, stirring occasionally, until soft and light golden brown, about 5 minutes. Add the faro, beans, and tomato paste, stirring so that the tomato paste is spread throughout the pan. Add salt and pepper, to taste. Add water until the mixture is completely covered. Let the liquid come to a boil then lower the heat and let the soup simmer gently for 30 minutes.
Add the peas and the carrots, stirring to combine, and continue to cook for another 30 minutes, adding more water when necessary to keep the soup from getting to dry.

To serve: Divide evenly between 4 warmed soup bowls and garnish, to taste, with basil and Parmigiano-Reggiano.

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

Post by Roby » Thu Mar 29, 2007 12:52 am

http://www.foodnetwork.com/food/recipes ... 01,00.html
Primavera Orzo
Rachael Ray

2 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
2 shallots, chopped
1 small zucchini, chopped
1 cup shredded carrots, chopped
1 teaspoon curry powder
3 cups chicken stock
1 cup orzo pasta
1/2 cup grated Parmigiano-Reggiano
3 tablespoons chopped flat-leaf parsley, a handful
1 cup frozen peas
Salt and pepper

Heat a medium skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan in a slow stream. Add garlic, shallots, zucchini and carrots. Saute 5 minutes. Add curry, chicken broth and bring to a boil. Add orzo and bring to a boil. Cover and reduce heat to medium. Cook, stirring occasionally until pasta absorbs the liquid and is al dente in texture, 10 minutes. Uncover and stir in cheese, parsley and peas. Season with salt and pepper, to your taste.

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

Post by Roby » Thu Mar 29, 2007 12:54 am

http://www.foodnetwork.com/food/recipes ... 96,00.html
Garlic Roast Chicken with Rosemary and Lemon
Rachael Ray

2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
6 cloves garlic, crushed
3 tablespoons fresh rosemary leaves stripped from stems
3 tablespoons extra-virgin olive oil, eyeball it
1 lemon, zested and juiced
1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper
1/2 cup dry white wine or chicken broth

Preheat oven to 450 degrees F.
Arrange chicken in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.

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

Post by Roby » Thu Mar 29, 2007 1:01 am

http://www.foodnetwork.com/food/recipes ... 18,00.html

Tiziano
Michael Chiarello

1 bottle dry sparkling wine
1 bottle white grape juice

Mix equal parts sparkling wine and grape juice. Serve chilled with the garnish of your choice.

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

Post by Roby » Thu Mar 29, 2007 1:04 am

Passover Dishes

http://www.foodnetwork.com/food/recipes ... 37,00.html

Matzoh Ball Soup
Wolfgang Puck

Stock:
5 to 6 pounds chicken bones, including necks and feet, coarsely chopped
1 medium carrot, peeled, trimmed, and cut into 1-inch slices
1 medium onion, peeled, trimmed, and quartered
1 small celery stalk, trimmed, and cut into 1-inch slices
1 small leek, cleaned, trimmed, and cut into 1-inch slices
1 sprig fresh thyme
3 sprigs fresh parsley with stems
1 bay leaf
1/2 teaspoon whole white peppercorns
Chicken Soup:
1 whole chicken, washed and patted dry
Salt and pepper
3 large carrots, cut into small cubes
2 large onions, cut into small cubes
3 celery stalks, cut into small cubes
3 parsnips, cut into small cubes
3 whole cloves, wrapped in cheesecloth and tied into a bundle
1 recipe matzoh balls made with store-bought mix
2 tablespoons fresh chopped parsley leaves
2 tablespoons chopped chives
1 tablespoon chopped dill leaves


Place the chicken bones in a 6 or 7-quart pot, pour cold water over to cover, and bring to a rolling boil. Skim off the foam and fat that collects on the top.
Add the remaining ingredients, lower the heat to a simmer, and simmer uncovered for 2 to 3 hours, skimming as necessary. Strain through a fine-mesh strainer into a clean bowl and cool. Can be made a few days in advance. Discard the hardened layer of fat before using.

To get the best flavor, cook the whole chicken in the stock, adding a little salt and pepper. Simmer chicken for about 30 minutes, then add vegetables and clove bundle. Cook slowly for another 45 minutes. Remove the chicken and let it cool. Debone the chicken and cut it into small pieces, then add it to the soup. Don't forget to remove the clove bundle.

While the soup is cooking, prepare matzoh balls according to package directions and cook in salted water. Set aside.

Presentation: Ladle soup evenly onto 6 to 8 plates. Place 1 or 2 matzoh balls in soup (depending on their size). Just before serving, add chopped herbs.

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

Post by Roby » Thu Mar 29, 2007 1:06 am

http://www.foodnetwork.com/food/recipes ... 78,00.html

Carciofi alla Giudia: Sephardic Style Artichokes
Emeril Lagasse

12 young artichokes
2 fresh lemons
Salt
Freshly ground black pepper
2 cups olive oil
Grated Pecorino Romano, for garnish

Trim the outer leaves of each artichoke and the stem to 2 inches long. Using a peeler, peel the stems of each artichoke. In a bowl, combine the artichokes and juice from the lemons. Cover with ice water and allow to sit for 2 hours. Drain well. Using your hands, flatten each artichoke to the shape of a flower.
In a large earthenware pan, over medium heat, add the olive oil. Add the artichokes, side by side and stem up. Cook the artichokes until tender, turning the artichokes several times for overall browning. Using a wooden spoon, press each artichoke firmly to the bottom of the pan so that the leaves flatten out. Continue to cook for 10 minutes.
Carefully sprinkle a little water over the artichokes, this will crisp the artichokes. Continue to cook for 2 minutes.
Place the artichokes on a large platter and serve. Garnish with grated Pecorino Romano.

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

Post by Roby » Thu Mar 29, 2007 1:09 am

http://www.foodnetwork.com/food/recipes ... src=search

Passover Cobbler
Ina Pinkney

3 large eggs
3/4 cup sugar
1/4 cup vegetable oil
3/4 cup matzo meal
2 tablespoon potato starch
6 to 8 cups peeled and sliced fruit, like apples, pears, and strawberries
1/8 cup cinnamon sugar


Preheat oven to 350 degrees F. Lightly oil a 9 by 9-inch square baking pan.
Beat eggs with sugar until well blended. Add the oil, matzo meal, potato starch, salt and blend well.

Put all the fruit in the pan and sprinkle with most of the cinnamon sugar, reserving a little for the top. Spoon the batter over the fruit, covering as much of the fruit as you can. Sprinkle with remaining sugar.

Bake until the topping is set and just turning tan, about 45 minutes. Serve hot, warm or at room temperature.

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