|
| |
| Combine bulgar and boiling water in large bowl and let stand 20 min. Fluff w fork and stir in herbs, oil, and s&p |
| Bulgur w Leeks, Cranberries & Almonds | Serves | 6 |
| Melt butter in heavy large saucepan over med high. Add chopped leeks and
sauté until very tender, 12 min. Add chicken broth and bring to boil. Stir in bulgur and boil 5 min. Add dried cranberries. Remove from heat, cover and let stand 15 min. Fluff w fork. Mix in sliced
almonds. Season |
| Nuts, Almonds, sliced | 0.67 |
| c toasted |
|
|
Toast
peppercorns in a dry small skillet over moderately high heat,
swirling skillet, until fragrant and peppercorns begin to jump, 2-3
min. Coarsely crush w a mortar and pestle or wrap in kitchen towel
and press w bottom of heavy skillet. Cook spaghetti in large pot of
boiling salted water until al dente. Fill large glass or ceramic
bowl w hot water to warm bowl. Just before spaghetti is finished
cooking drain bowl, but do not dry. Reserve 1/2 c pasta water then
drain quickly in a colander (do not shake off excess water) and add
to warm pasta bowl. Sprinkle 3/4 c cheese and 3 T cooking water
evenly over spaghetti and toss quickly. If pasta seems dry, toss
with some additional cooking water. Divide pasta among 4 plates,
then sprinkle w pepper and 2 T cheese. Serve immediately w
additional cheese on the side. |
|
Cheese,
Pecorino Romano |
2.5 |
|
oz
very finely grated |
|
| Caramelized Garlic Risotto
Serves 6 |
| Preheat oven to 350. Bring medium saucepan of water to boil. Add garlic and cook 30 sec. Drain. Repeat using fresh water. Drain.
Transfer to baking sheet. Drizzle 1T oil over and toss to coat. Bake until golden, about 25 min. Cool. Peel & chop garlic. Melt butter
w remaining 1T oil in heavy medium skillet over medium-low heat. Add onion and
sauté 5 min. Add rice and stir 1 min. Add white wine and simmer until liquid is almost completely absorbed. Add chicken stock and simmer until rice is tender and mix is creamy, stirring
frequently, about 30 min. Mix garlic and chives into risotto. Season w s&p. |
| Chives | 0.5 |
| c or green onions |
|
Remove seeds
from cardamom pods and discard pods. Grind seeds to powder. In medium
saucepan w a tight fitting lid, melt butter over medium low heat. Add
onion and cardamom and cook, stirring frequently, until translucent, about
5 min. Add rice and stir until grains are well coated w butter, about 1
min. Add cinnamon stick, coconut milk, 1.75 c water, salt and sugar. Stir
well. Bring to a boil and immediately reduce heat to lowest setting. Cook,
covered, for 25 min. Remove from heat and let stand 5 min. Fluff w fork.
Garnish w shaved coconut. |
|
Cardamom |
6 |
|
pods, or .25 tsp
ground |
|
Onion |
0.5 |
|
large yellow,
finely chopped |
|
Rice |
1.25 |
|
c (basmati or
jasmine) |
|
Coconut Milk |
0.75 |
|
c unsweetened |
Colcannon Serves 10
Peel potatoes and cut into 1" pieces. In a saucepan cover the potatoes
with salted water and simmer, covered for 15 min, or until tender. While
potatoes are simmering, in a steamer set over boiling water, steam the cabbage
for 5 min or until tender. Drain potatoes in colander, force them through a
ricer or food mill into a bowl. Stir in cream, butter, cabbage and salt and
pepper. Warm in oven if not hot.
|
Potato |
5 |
lb russet (baking) |
|
Cabbage |
1 |
head, thinly sliced |
|
Heavy Cream |
2 |
c |
|
Butter |
1 |
stick, unsalted, cut into bits & softened |
Farfalle con
Zucchini Serves 4
|
Slice zucchini
crosswise into .125 inch slices and toss in colander w salt. Let stand to
drain 45 min. Pat dry. Cut basil into thin strips. Cook pasta until done
and ladle out 1 c water. Drain pasta. Heat oil over moderately high heat
and sauté zucchini, stirring, about 7 minutes. Reduce heat to low and
stir in 1/2 basil. Stir in pasta and butter and gently toss till butter is
melted. Stir in 1/2 c reserved pasta water and gently toss, adding more if
necessary. Stir in cheese, remaining basil and s&p. Serve w additional
cheese. |
|
Fettuccine al
Limone |
Serves |
4 |
|
Put butter and
cream in large skillet and turn on heat to high. When cream begins to
boil, add lemon juice and stir thoroughly. Add grated peel. Continue
stirring while you reduce cream to half original volume. Turn off heat.
Cook pasta in boiling salted water to al dente. Drain, transfer to pan w
lemon sauce, turn on heat to medium and toss thoroughly. Transfer to warm
serving bowl. Add grated cheese, toss, and serve w additional cheese on
the side. |
|
Lemon Zest |
grated from 4
lemons |
|
Cheese, Parmesan |
0.5 |
|
c, plus |
|
Fettuccini
Alfredo |
Serves |
4 |
|
Cook pasta &
drain. Meanwhile, melt butter, add cream; heat. Pour over pasta; add
cheeses; sprinkle w salt and pepper. Toss gently until pasta is coated w
cheese. |
|
Cheese, Parmesan |
0.5 |
|
c, grated |
|
Cheese, Swiss |
0.25 |
|
c, shredded |
|
Fettuccini w
Pecans, Smoked Chicken & Ricotta |
Serves |
4 |
|
Cook fettuccini
until al dente. Drain and keep warm. Melt butter in heavy skillet over
medium. Add onion, bell pepper and garlic and sauté until softened (5
min). Add remaining ingredients and bring to boil, stirring constantly.
Add pasta. Season and serve. |
|
Nuts, Pecans |
0.5 |
|
c chopped
toasted |
|
Chicken |
0.25 |
|
lb smoked (or
turkey) julienned |
|
French Fries,
Creamy Caraway |
Serves |
4 |
|
Spread fries
evenly on bottom of shallow 1.5 qt casserole. Sprinkle w 1 tsp salt. Bake
in preheated 350 oven 15 min. While fries are heating, melt butter and
blend in flour, remaining salt and mustard. Add milk and heat, stirring
until smooth and thickened. Stir in seeds, onion, and sour cream, and pour
over fries. Sprinkle w paprika and rosemary and put back in oven 15 min or
until well heated. |
|
Potato |
1 |
|
lb pkg fz french
fries |
|