Fettuccine Alfredo
INGREDIENTS
6 Ounces Butter
½ Cup Heavy Cream
1 Egg Yolk
½ Cup Grated Parmesan Cheese
½ Teaspoon Freshly Ground Black Pepper
1 Pound Fettuccine
While the fettuccine is boiling in 6 to 8 quarts of salted water, carefully melt the butter in a medium size saucepan. If you are cooking fresh fettuccine then it will only need to cook for 4 to 5 minutes. Add the heavy cream to the melted butter and half of the Parmesan cheese while whisking the mixture together. Drain the noodles quickly to prevent over drying. Do NOT rinse the noodles. Quickly whisk the egg yolk and toss in a large bowl with the hot cream sauce. Mix rapidly so as to serve piping hot. Add the remaining grated cheese and fresh pepper. Serve immediately. Serves 4
Toasted Open Faced Mozzarella Sandwiches
I like to serve these with soup. So easy to make and extremely yummy!
INGREDIENTS
6 Pieces Sliced Italian Bread
5 Tablespoons Butter
1 Teaspoon Garlic Powder
4 Tablespoons Dijon Mustard
2 Tablespoons Yellow Mustard
6 Slices Fresh Mozzarella
In a small size bowl, mix together the butter and garlic powder. Set aside. In a separate small size bowl, mix together the mustards and set aside. Preheat the oven to broil on low. Butter each piece of bread evenly and then smear an even layer of the mustard mixture over the butter layer. Put a piece of mozzarella cheese on top of each slice of bread. Line a baking sheet with parchment paper and place the sandwiches on the baking sheet. Place in the oven for 6 minutes. After 6 minutes turn off the oven and let the sandwiches sit for another 4 minutes. The cheese will not completely melt, but the sandwiches will be ready to eat. Take them out of the oven and place them on a serving plate. Serve warm. Serves 6
Fettuccine Alla Carbonara
INGREDIENTS
1 Pound Fettuccine
8 Strips Bacon
8 Ounces Unsalted Butter
2 Tablespoons Finely Chopped Onion
6 Ounces Thickly Sliced Prosciutto
1 Tablespoon Finely Chopped Parsley
½ Cup White Wine
½ Cup Heavy Cream
½ Cup Milk
½ Cup Grated Parmesan Cheese
1 Egg Yolk
½ Teaspoon Freshly Ground Pepper
While the water is set up to boil, cook the bacon and drain it thoroughly. Cut the prosciutto and bacon into half inch squares. Melt the butter in a medium size saucepan. Add the minced onion and sauté over a low heat until the onion is translucent. Add the cut up bacon and prosciutto and stir over a low heat for 3 to 4 minutes. Pour the wine into the saucepan and raise the heat to bring the mixture to a low boil for 5 minutes while stirring. Add the cream and milk and bring to a low boil again for 5 minutes. Cook and drain the fettuccine. Lower the heat and add the parsley and ½ of the grated Parmesan cheese. Pour the mixture over the boiled and drained fettuccine. Add the whisked egg yolk and toss the pasta and sauce together thoroughly. Add the grated cheese and freshly ground pepper. Serve immediately. Serves 4
Ginger Shrimp
INGREDIENTS
24 Shrimp With Shells On
1 Tablespoon Vegetable Oil
4 Cloves Chopped Garlic
4 Tablespoons Julienned Fresh Ginger
1 Tablespoon Sugar
¼ Teaspoon Kosher Salt
¼ Cup Soy Sauce
¼ Cup Brandy
Heat the oil in a large skillet or wok over a high heat. Add the shrimp quickly and stir fry. When done remove the shrimp from the oil and set aside. Add the chopped garlic and julienned fresh ginger to the hot oil. Also add the sugar and salt to the wok. Add the shrimp back to the mixture and continue to stir fry. Season with the soy sauce. Add the brandy to flambé. Be very careful as the pan must be very hot in order for it to ignite and you are about to have a large flame coming out of your wok. Do not attempt to do this near any flammable materials or too close to your guests. Once the alcohol has cooked off the dish is ready to serve. You can serve this dish over rice, noodles or its own. Serves 2
Cotswold Potatoes
These mashed potatoes are made with Cotswold cheese. If you don’t have Cotswold cheese then cheddar will do fine.
INGREDIENTS
2 Pounds Yukon Gold Potatoes
1 Cup Heavy Cream
5 Tablespoons Butter (Room Temperature)
1 ½ Cups Shredded Cotswold Cheese
¼ Teaspoon Freshly Ground Black Pepper
¼ Teaspoon Kosher Salt
¼ Teaspoon Paprika
Boil the potatoes, in a medium size saucepan, for 20 minutes until tender. Drain well. Put the potatoes back in the saucepan and stir over a low heat for 2 minutes until dry. Remove from the heat and add ½ cup of the cream and butter. Mash well. Add the grated cheese and seasonings. Combine with a wooden spoon. Add the remaining cream and serve. Serves 4
Seared Scallops
So easy and so delicious! Perfect for the Feast of the Seven Fishes!
INGREDIENTS
16 Sea Scallops
¼ Teaspoon Sea Salt
¼ Teaspoon Freshly Ground Pepper
½ Cup Cold Unsalted Butter (Cut Into Small Pieces)
1 Tablespoon Olive Oil
½ Juiced Lemon
1 Tablespoon Flat Leaf Parsley
Season the scallops with the salt & pepper. In a large skillet warm up 1 tablespoon of the butter and the olive oil over a medium heat. Add the scallops. Make sure not to overcrowd them in the pan. Leave them alone until they form a crust on the bottom. Turn them over on the other side and cook them until the crust forms. Remove the scallops from the pan and place them in a baking dish. Place them in a preheated 450° F oven for 5 minutes. Melt the rest of the butter in a separate pan on the stove. Add the lemon juice and parsley. Stir. When the scallops are ready take them out of the oven and place on a serving platter. Add the butter sauce and serve. Serves 4
Spaghetti With Mussels
INGREDIENTS
½ Cup Extra Virgin Olive Oil
5 Thinly Sliced Garlic Cloves
1 Cup White Wine
2 Pounds Small Mussels (Scrubbed & Debearded)
1 Pound Spaghetti
¼ Cup Finely Chopped Italian Parsley
Salt & Freshly Ground Black Pepper
1 Tablespoon Red Pepper Flakes
Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons of salt. In a 12 inch sauté pan, heat the olive oil over medium high heat. Add the garlic and cook until light golden brown (for about a minute). Add the wine and raise the heat. Bring to a boil and then add the mussels. Cook, stirring and tossing, until all of the mussels have opened up (about 4 minutes). Meanwhile, drop the pasta into the boiling water and cook until al dente. Drain well. Add the pasta to the pan with the mussels and cook over high heat for 1 minute. Add the parsley and season with salt and pepper to taste. Sprinkle with red pepper flakes and serve immediately.
Traditional Potato Latkes
I used to eat these as a kid and oh how I loved them! Fried Potato Pancakes, called Latkes in Yiddish and Levivot in Hebrew, are the most popular Hanukkah food. Fried food is traditionally eaten on Hanukkah in commemoration of the oil that miraculously burned for eight days when the Maccabees purified and rededicated the holy Temple of Jerusalem. Latkes are a holiday favorite and today one can find many creative twists to the traditional latkes recipe. They include cauliflower, sweet potato, broccoli, guacamole, cheese and even tuna latkes.
INGREDIENTS
5 Potatoes
2 Onions
3 Eggs
1 Teaspoon Salt
½ Teaspoon Freshly Ground Pepper
½ Cup Unbleached Flour
Canola Oil For Frying
Fill a large bowl with cold water so the potatoes won’t turn brown in color. Peel the potatoes and place in the cold water. When you are ready to make the latkas drain the potatoes. Place the potatoes and onions in a food processor fitted with the knife blade and pulse until smooth. Drain the mixture well. Pour the potato mixture into a large bowl. Add the beaten eggs, salt, pepper and enough flour so that the mixture holds together. Pour 1 inch of the oil into a large, deep frying pan. Heat the oil over a medium high heat. Carefully drop ¼ cup of the potato mixture into the hot oil and flatten the pancake slightly so the center will cook. Fry for 4 minutes on each side until golden brown and cooked through. Drain on paper towels. Serve with applesauce. Makes 20 pancakes.
Country French Onion Soup
This soup is absolutely delicious! I love to make this soup every chance that I get.
INGREDIENTS
2 Tablespoons Butter
4 Cups Sliced Onions
1 Teaspoon Finely Chopped Fresh Garlic
2 ½ Cups Water
¼ Cup Chopped Fresh Parsley
21 Ounces Beef Broth
2 Tablespoons Dijon Mustard
1 Teaspoon Dried Basil
¼ Teaspoon Freshly Ground Pepper
¼ Teaspoon Dried Thyme Leaves
Croutons:
¼ Cup Butter
1 Teaspoon Dried Basil Leaves
½ Teaspoon Finely Chopped Fresh Garlic
3 Cups 1 Inch Cubed Bread
Topping:
6 Ounces Sliced Provolone Cheese
Melt the 2 tablespoons butter in a 3 quart saucepan until the butter is sizzling. Add the onions and garlic. Cook over a medium heat. Stir occasionally and cook for 8 minutes. The onions should be tender. Preheat the oven to 450° F. Add all of the remaining soup ingredients and continue cooking for 15 minutes. Meanwhile, melt ¼ cup of the butter in a 13/9 inch baking pan in the oven for 6 minutes. Stir in 1 teaspoon of basil and ½ teaspoon of garlic. Add the bread cubes and toss to coat. Bake for 10 minutes while stirring occasionally. You want the bread cubes toasted. Pour the soup into oven proof bowls. Place 1 slice of cheese in each bowl. Bake for 10 minutes until the cheese is lightly browned. Serve with the croutons. Serves 4
Stovetop Macaroni & Cheese
We are all super busy this holiday season. Here is a quick meal to rely on while wrapping those presents. Add a salad and some garlic bread and you’ve got a full dinner that everyone will enjoy.
INGREDIENTS
1 ½ Cup Macaroni
¾ Ounces Cubed Provolone Cheese
¾ Ounces Cubed Cheddar Cheese
1 Cup Half & Half
½ Cup Coarsely Crushed Seasoned Croutons
Cook the macaroni according to the directions on the package. Remove from the stove and drain the pasta. Combine the cooked macaroni, half & half and the cheeses in a 2 quart saucepan. Cook over a medium heat for 8 minutes. Stir occasionally. Spoon the macaroni into a serving dish and sprinkle with the crushed croutons. Serves 2
