Crostini Con Porcini Alla Giancarlo

Ingredients

Olive Oil
Tomatoes,Canned,With Liquid
Wine, White
Onions,Red
Mushrooms, Porcini
Anchovies
Bread, Fresh Italian

How to prepare

Heat some olive oil in a pan and saute porcini and onion together over medium heat until the mushrooms release their water. Add some tomato, white wine and an anchovy or two. Turn the heat up and cook until the liquid is reduced. Serve hot or at room temperature and fresh bread or Fettunta (toasted garlic bread)

Share

Cajun-lamb – spicy roast lamb with rice

Ingredients

1 boneless lamb sirloin roast (apx 2 lb)
2 tbsp cooking oil
1 sm onion, chopped
1 red bell pepper, diced
1 green bell pepper, diced
1 lb sliced tomatoes in puree
1 1/2 cups chicken stock
1/2 tsp basil
1/2 tsp grated lemon peel
1/2 tsp chili powder
1 cup rice
Spice mix:
1 tsp salt
1/2 tsp cayenne pepper
1/4 tsp black pepper
1/4 tsp paprika
1/8 tsp garlic powder

How to prepare

(1) trim the lamb of any excess fat preheat oven to 350 deg f
(2) mix together the spice mix ingredients, and rub over the lamb let stand
For 15 minutes
(3) heat oil in a skillet sear the lamb until all sides are browned remove
Lamb to a roasting pan
(4) roast lamb for 35 to 40 minutes
(5) while the lamb is cooking, add onions and peppers to the skillet used for searing the lamb saut

Share

String beans & tomatoes provencale

Ingredients

3 tbsp olive oil
5 tbsp cooking oil
1 large onion, chopped
1-1/2 lbs fresh string beans, trimmed
1 cup tomatoes
salt and pepper to taste

How to prepare

In a large skillet, heat the olive oil with 2 tbsp of the cooking oil. Add onion and cook over medium heat until lightly wilted. Add string beans and the remaining oil, cover, and cook at medium heat for 10 minutes, stirring occasionally. Add tomatoes, season with salt and pepper, and continue cooking for another three to five minutes. Check seasoning. Allow to cool and then refrigerate. Yield: four to six servings.

Share

Kos lemon pie

Ingredients

Pastry
1 cup unbleached all-purpose flour
1/4 cup confectioners’ sugar
1/2 tbsp finely grated lemon peel
1 pn salt
8 tbsp unsalted butter – cut into small pieces

2 egg yolks
1 tsp vanilla extract

filling
8 tbsp unsalted butter – at room temp
1/3 cup honey
5 egg yolks
1 1/2 cup ground blanched almonds
2 lemons; juiced
1/4 cup heavy cream
1/2 cup superfine sugar
1/2 cup -water
1 lemon; juiced
confectioners’ sugar; sifted

How to prepare

To make the pastry, sift the flour and confectioners’ sugar into a large cold bowl, stir in the grated lemon zest and salt, and add the butter. Quickly and lightly rub the mixture together with your fingers until it resembles coarse meal. Beat the egg yolks and vanilla together and stir into the flour mixture. Pull the dough together into a ball with your fingers, adding cold water only if necessary to make a soft dough. Tightly cover with plastic wrap and refrigerate for 30 minutes.
Set a rack in the center of the oven and heat the oven to 375 f.
Lightly flour a work surface and roll out the pastry to fit a 9- to 10″ tart pan with a removable bottom. To transfer the pastry, wrap it around the rolling pin, lift above the pan, and unroll over the rim. With your thumb and knuckle, gently press the pastry into the pan, then roll the rolling pin over the rim to trim the edges. Line with aluminum foil and bake 6 to 8 minutes or until just set. Set aside, and lower the oven temperature to 325 f.
To make the filling, beat the butter and honey with an electric mixer or by hand until pale and creamy. Beat in the egg yolks one at a time. Then stir in the almonds, the juice of 2 lemons (reserve the zest, removed in thin strips), and the cream. Pour into the pastry shell and lightly smooth the top with a spatula. Bake 30 to 40 minutes, or until golden brown and set.
Meanwhile, combine the superfine sugar, reserved lemon zest, and water in a sugar pan or small heavy saucepan. Slowly bring to a boil, then simmer 6 minutes or until the syrup lightly coats the back of a metal spoon. Set aside to cool slightly. Add the remaining lemon juice to the barely warm syrup and strain, reserving the zest. Pour the syrup over the warm pie, remove from the pan, and liberally sprinkle with confectioners’ sugar and the reserved zest. Serve immediately. Servings: 12
note: to make the pastry in the food processor, chill the processor bowl and metal blade in the refrigerator for 1 hour. Working very quickly, process the flour, sugar, lemon zest, and butter until the mixture resembles coarse meal. Add the egg yolks and vanilla and pulse just to mix. (it is unlikely that you will need to add water.) Wrap and refrigerate.

Share

Pasta with squid

Ingredients

2 tbsp olive oil
1 tbsp safflower oil
1 lb squid, cut into 1/2″ strips
2 cloves garlic, finely chopped
hot pepper flakes to taste
3/4 cup dry white wine
1 tsp dried oregano

Salt to taste
3/4 lb fresh spinach, picked over & well washed about
1 lb feathery greens from fennel tied in a bundle (optional)
3/4 lb pasta, such as penne

How to prepare

Heat the oils in a medium skillet, then add squid. Cook over high heat until liquid cooks out and squid begins to stick. Add garlic and hot pepper and cook about 1 minute. Then add the wine and oregano, lower heat, and cook until wine cooks out. Add salt and spinach. Cook over medium heat for 5 minutes, then set aside covered. In the meantime, bring 5 quarts water to a boil in a large pot, add fennel greens and cook for 20 minutes. Remove fennel and discard. Add salt and pasta and cook until done al dente. Drain. Toss the pasta with the spinach and squid and cook over high heat for several minutes, stirring constantly. Serve immediately. Serves 4-8

Share

Green Beans with Lemon Sauce

Ingredients

2 cups chicken broth
2 cups water
1 poundgreen beans
2 tablespoons margarine
1 vegetable cooking spray
1 tablespoononion – thinly sliced
3 tablespoons lemon juice
1 egg – beaten
1 tablespoonparsley – chopped

How to prepare

Heat chicken broth and water to boiling. Add green beans. Cover and boil for 8 minutes or until tender. Drain Coat a large skillet with cooking spray. Add margarine until it melts at medium heat. Saute onion in margarine. Add beans and lemon juice. Stir in egg. Cook 3 minutes, stirring frequently, until egg is cooked. Sprinkle with parsley

Share

Southwestern butternut bisque

Ingredients

1 tbsp olive oil
1 cup finely chopped onion
1 3/4 to 2 lb butternut squash, peeled, seeded and cut into 1″ chunks (see cook’s notes)
2 medium bosc pears, peeled, cored and cut into 1″ chunks

1 medium granny smith apple, peeled, cored and cut into 1″ chunks
4 tsp lemon juice, divided
1 tbsp finely grated fresh ginger
1 tsp ground cumin
1/2 tsp curry powder
1/8 tsp ground red (cayenne) pepper

1 (14 1/2-oz) can chicken broth
1 cup apple juice
1 cup water
1/4 tsp salt
1/8 tsp freshly ground black pepper

How to prepare

In a medium pan, heat the olive oil over medium-low heat. Add the onion and saut

Share

Black bean and salsa lasagna

Ingredients

2 cn (14-oz) chopped tomatoes with juice
1 cn (8-oz) tomato sauce
8 oz sliced fresh mushrooms
1 tbsp dried oregano
Fresh ground black pepper to taste
1 tsp salt
Olive oil
12 lasagna noodles, uncooked
15 oz ricotta cheese
12 oz shredded mozzarella cheese
1 1/2 cup grated parmesan cheese
1 cn (15-oz) black beans, drained
1 cn (14 1/2-oz) medium-hot salsa

How to prepare

Combine tomatoes, tomato sauce, mushrooms, oregano, black pepper and salt in lb bowl. Set aside. Grease a 12-by-8-by-2-inch pan with olive oil. Place half of tomato mixture on bottom of pan. Top with 4 lasagna noodles to cover pan. Top with half of ricotta cheese, half of mozzarella, 3/4 cup parmesan, half of black beans and 4 lasagna noodles. Top with remaining tomato mixture, ricotta, black beans and remaining 4 noodles. End with salsa, remaining parmesan and mozzarella. Cover tightly with foil; place additional foil underneath pan (it may bubble over). Bake at 350 degrees until noodles are tender, about 1 hour. Best of 95 yield: 6 servings.

Share

Russian string beans with herb vinaigrette

Ingredients

3/4 lb green beans, ends trimmed
lobio vinaigrette dressing:
1/4 cup finely chopped fresh parsley
2 tbsp chopped onions
2 tbsp chopped fresh cilantro
1 clove garlic, minced
1 tbsp vinegar
2 tbsp salad oil
salt, pepper and cayenne pepper to taste

How to prepare

Cut beans into 2″ lengths and boil in salted water until barely tender, about five to six minutes. Immediately drain and rinse with cold water and ice cubes to set the color; drain. To make the dressing: in a small bowl, combine the parsley, onions, cilantro, garlic and vinegar. Slowly whisk in the oil; season to taste. Place string beans in a salad bowl and toss with the dressing. Allow to set at room temperature at least an hour for flavors to mingle. If made early in the day, refrigerate and bring to room temperature before serving. Yield: four servings.

Share