Thursday, February 7, 2013
1 whole roasting chicken
6 carrots peeled, cut in half
3 stalks of celery (cleaned, cut in half and with the leaves)
1 onion cut in half
Chicken bouillon to taste (I use 1 tbs of chicken base)
Pastina, Orzo or any other tiny pasta (cook and keep on the side)
salt and pepper to taste
Meatballs (you will want to make these first and keep on the side)
1/2 lb of ground turkey, chicken or pork (mix with 2 tbs of breadcrumbs, 1 egg, 2 tbs Parmesan cheese, salt and pepper). Roll into 1/2 inch balls, keep on the side.
In a large stock pot add all of the above and enough water to cover the chicken. Let this boil for two hours.
Skim the top of all fat and remove the chicken and vegetables. Now, you need to strain the broth, so that you get a nice clear broth. Once you do this, slice the carrots and add back to the broth. Add back to the heat and once the broth boils, add your meatballs and cook for about 5 minutes or until they are done.
Clean the chicken and add back any meat to the soup. I use the remainder of the meat to make chicken salad.
Add the cooked pasta to the soup and serve with grated Parmesan cheese.
Posted by Jill at 1:08 PM
2 T. of butter
1 lb. ground beef
1 clove minced garlic
1 t. salt
1 t. pepper
1 t. sugar
2 8 oz. cans of tomato sauce
1 3 oz. pkg. cream cheese
1 cup of sour cream
1 medium minced onion
1 cup grated cheddar cheese
1 pkg. green noodles
Melt butter and brown meat. Add garlic, salt, pepper , sugar and tomato sauce. cover and cook slowly for 20 minutes. Cook noodles and drain. Soften cream cheese and add sour cream and onion to it. Cover bottom of casserole with noodles. Spread cheese mix over it and then meat sauce. Repeat layers twice and sprinkle top with cheddar cheese for 20 minutes. at 350 degrees.
Posted by Jill at 12:29 PM
Capriccio-Style Short RibsCapriccio-Style Short Ribs
6 bay leaves
10 black peppercorns
6 juniper berries
10 sprigs savory
10 sprigs thyme
Cheesecloth (10 square inches) (see note)
10 short ribs (see note)
1/2 tablespoons salt
1/2 tablespoon freshly ground pepper
2 cups all-purpose flour
1/4 cup brown sugar
1 cup canola oil, divided use
3 carrots, coarsely chopped (3 cups)
3 celery stalks, coarsely chopped (3 cups)
1 Spanish onion, coarsely chopped (1 cup)
2 shallots, coarsely chopped (1/2 cup)
16 cups Chianti
12 cups demi glace (see note)
1 cup Worcestershire sauce
Pre-heat oven to 350 degrees.
Assemble bay leaves, peppercorns, juniper berries, savory and thyme on cheesecloth and tie with cooking twine, to form sachet. Place aside.
Dredge short ribs in a mix of salt and pepper, brown sugar and flour.
Heat 3/4 cup oil in large sauté pan. Add short ribs (as many as will fit without touching), brown on all sides and remove.
Pour off and discard residual fat and brown bits from pan. Add remaining oil, along with carrots, celery, onion and shallots. Caramelize.
Add Chianti and bring to a boil. Continue to boil until liquid is reduced by half.
Combine Chianti/vegetable reduction, demi glace, sachet and browned short ribs in a hotel pan or 10 quart Dutch oven. Bring to a boil. Add salt/pepper to taste. Immediately remove from heat.
Cover with tin foil and braise in oven for 21/2 hours.
Gently remove short ribs from oven and strain remaining liquid. Place on medium heat and reduce, until preferred consistency for sauce is reached. Skim well while reducing.
Notes: Capriccio uses prime aged Niman Ranch for the meat.
If you don't have demi glace, substitute 12 cups beef stock, reduced and thickened with flour and water.
Coffee filter may be used in place of cheesecloth.
Posted by Jill at 12:17 PM
Friday, February 1, 2013
Sausage, Egg and Pepperoni Calzone
1 lb of fresh dough (you can get this at your local bakery or pizza shop)
6 Italian sausage links (take sausage out of the casing)
Spread out your dough on a oiled cookie sheet until the dough covers the cookie sheet.
In a hot pan, add your sausage and saute. When the sausage is half cooked, add your eggs and mix the entire mixture for another 5 minutes. Cool this mixture.
In the meantime, place one layer of American cheese on the dough, followed by a layer of pepperoni. Once you do this, add your sausage and egg mixture then your mozzerella.
You are now going to fold the calzone in thirds. Meaning, take one half of the dough fold it to the middle, then do the same with the other side. Make sure you seal the dough well. Brush with an egg wash (1 egg beaten with 1 tsp of water) and bake at 400 for 25 minutes or until golden.
Ham, Hot Pepper and Cheese Calzone
1 lb of fresh dough
1/4 of ham
1/2 cup of Hot Banana Peppers finely chopped
Spread the dough on an oiled cookie sheet until the dough covers the cookie sheet. Start by adding your American Cheese, followed by a layer of ham, then your chopped peppers followed by your mozzarella. Again, take one half of the dough and fold to the middle and then do the same with the other side of the dough. Make sure you seal the dough well at the seams. Brush with egg wash and bake at 400 for 25 minutes or until golden.
Let these calzones cool down and then slice into 1/4 slices. Serve on platters or wooden boards. Enjoy!
Posted by Jill at 10:28 AM