Served for Jennifer Butsch-now-Petit's Q&D Bridal Shower, it's excellent with chocolate truffles or a yummy chocolate cake...
1 bottle of semi-good champagne (don't buy the really cheap stuff, but you don't need top of the line, either)
juice from 3 lemons
1 cup + 2 tbs sugar
ice cream maker
Combine all ingredients in the chilled bowl of the ice cream maker. Turn it on. This recipe takes about 30-40 minutes of churning, somewhat longer than most because the alcohol makes it freeze slower than is normal. As it is freezing, taste and add sugar or lemon, as your taste buds prefer. If you are having trouble getting the sorbet to freeze, put the ice cream bowl into the freezer.
This is best made about an hour in advance of when you want to serve.
Pour into bourbon glasses or small parfait glasses to serve. Garnish with a mint leaf or slice of lemon.
Friday, May 8, 2009
Red Pepper Mousse
Long-awaited, finally found, ever so yummy Red Pepper Mousse. It's great for an intimate evening at home or for a fun little dinner party!
Preheat oven to 325
jar of roasted red peppers (or you can roast your own--3 will work best)
4 oz creme fraiche or mascarpone
4 whole eggs + 1 egg yolk
3 or 4 slices smoked salmon
salt/pepper to taste
6 ramekins
parchment paper
Combine red peppers and creme fraiche in blender til smooth. Salt & pepper to taste. Add eggs. Blend until thick and smooth.
Grease one side of parchment paper. Grease ramekins (use butter/margerine/shortening) and fill 3/4 full with mixture. Fill baking dish with hot water 1 inch deep. Place filled ramekins into dish, then cover the ramekins with parchment, greased side down.
Bake 20 minutes. Let stand 5 minutes before removing parchment.
Place salmon pieces onto a plate in roughly the same size as your ramekin--I upend the ramekin over the salmon and trim to fit the size before filling the ramekins with the mixture. Upend the ramekin over the salmon and serve with a sprig of parsley for decoration. It's delicous and light, and goes really well with a salad and white wine.
Bon Appetit!
Preheat oven to 325
jar of roasted red peppers (or you can roast your own--3 will work best)
4 oz creme fraiche or mascarpone
4 whole eggs + 1 egg yolk
3 or 4 slices smoked salmon
salt/pepper to taste
6 ramekins
parchment paper
Combine red peppers and creme fraiche in blender til smooth. Salt & pepper to taste. Add eggs. Blend until thick and smooth.
Grease one side of parchment paper. Grease ramekins (use butter/margerine/shortening) and fill 3/4 full with mixture. Fill baking dish with hot water 1 inch deep. Place filled ramekins into dish, then cover the ramekins with parchment, greased side down.
Bake 20 minutes. Let stand 5 minutes before removing parchment.
Place salmon pieces onto a plate in roughly the same size as your ramekin--I upend the ramekin over the salmon and trim to fit the size before filling the ramekins with the mixture. Upend the ramekin over the salmon and serve with a sprig of parsley for decoration. It's delicous and light, and goes really well with a salad and white wine.
Bon Appetit!
Thursday, May 7, 2009
Thai Inspired Stuffed Red Peppers
2 red bell peppers (large)
1 pound ground chicken
1/4 cup basmati rice, cooked
2 tbsp fresh mint leaves, chopped
2 tbsp fresh basil leaves, chopped
3 cloves garlic
3-4 dried chili peppers, halved
2 limes
1/2 yellow onion, chopped finely
Preheat oven to 350.
Remove tops from bell peppers.
Cook ground chicken over medium heat. As chicken cooks, stir in onions and garlic. Squeeze the juice of both limes over mixture. Stir in chili peppers, mint and basil. When chicken is completely cooked, turn to low and let simmer about 15 minutes.
Drain juices from chicken mixture. Fork chicken and rice together in a bowl. Pack mixture into red peppers. Bake for 25 minutes, until peppers are tender.
Sauce (optional):
Reserved chicken juices
2 tbsp butter
4 tbsp flour
1 can cocount milk
Melt butter into chicken juices. Stir in flour, forming your roux. Slowly add coconut milk until a gravy-like consistency is achieved. Spoon over stuffed peppers and enjoy!!
1 pound ground chicken
1/4 cup basmati rice, cooked
2 tbsp fresh mint leaves, chopped
2 tbsp fresh basil leaves, chopped
3 cloves garlic
3-4 dried chili peppers, halved
2 limes
1/2 yellow onion, chopped finely
Preheat oven to 350.
Remove tops from bell peppers.
Cook ground chicken over medium heat. As chicken cooks, stir in onions and garlic. Squeeze the juice of both limes over mixture. Stir in chili peppers, mint and basil. When chicken is completely cooked, turn to low and let simmer about 15 minutes.
Drain juices from chicken mixture. Fork chicken and rice together in a bowl. Pack mixture into red peppers. Bake for 25 minutes, until peppers are tender.
Sauce (optional):
Reserved chicken juices
2 tbsp butter
4 tbsp flour
1 can cocount milk
Melt butter into chicken juices. Stir in flour, forming your roux. Slowly add coconut milk until a gravy-like consistency is achieved. Spoon over stuffed peppers and enjoy!!
Stuffed Mushrooms
2 16 oz containers mushrooms, rinsed and stemmed
4 oz fresh spinach, rinsed and chopped
6 bacon strips, cooked to a crisp and crumbled
1 tomato, diced finely
1 can artichoke hearts drained and chopped
4 oz goat cheese
5 oz grated parmesan
6-8 fresh basil leaves, chopped
3 cloves garlic, crushed
Preheat oven to 450.
Combine spinach, artichoke, tomato, basil and garlic. Stir in grated parmesan. Add goat cheese and bacon crumbles (I use my hands here to get it good and mixed together).
Stuff mushroom caps with the cheese and vegetable mixture. Bake for about 25 minutes, or untile your mushrooms look shrivelly. Remove and cool for about 15 minutes.
4 oz fresh spinach, rinsed and chopped
6 bacon strips, cooked to a crisp and crumbled
1 tomato, diced finely
1 can artichoke hearts drained and chopped
4 oz goat cheese
5 oz grated parmesan
6-8 fresh basil leaves, chopped
3 cloves garlic, crushed
Preheat oven to 450.
Combine spinach, artichoke, tomato, basil and garlic. Stir in grated parmesan. Add goat cheese and bacon crumbles (I use my hands here to get it good and mixed together).
Stuff mushroom caps with the cheese and vegetable mixture. Bake for about 25 minutes, or untile your mushrooms look shrivelly. Remove and cool for about 15 minutes.
Bleu Cheese Stuffed Mushrooms
2 tbsp white whine
6 oz bleu cheese
1 clove garlic
1 large white or yellow onion
16 oz container mushrooms, rinsed and de-stemmed
olive oil
balsamic vinegar
salt
pepper
This is a fun one for the grill! And bleu cheese lovers. And in general. It's definitely a favorite of mine.
Fire up the grill.
Slice the onion to rings, removing the skin. Keep the slices together, don't break apart the layers! Salt, pepper and drizzle with olive oil and douse in balsamic vinegar.
Put the bleu cheese in a bowl, crush the garlic into it, add the 2 tbsp of white wine. Salt and pepper lightly and mash it all together.
Stuff the mushrooms with the bleu cheese mixture.
When the grill is good and hot, place the onion slices on the grill. Then put the stuffed mushrooms on the grill. This should only take about 5-6 minutes. The mushrooms will be shrivelly when done.
Place the onions on a serving platter, breaking apart the layers. Put the mushrooms on the bed of onions. Enjoy!
6 oz bleu cheese
1 clove garlic
1 large white or yellow onion
16 oz container mushrooms, rinsed and de-stemmed
olive oil
balsamic vinegar
salt
pepper
This is a fun one for the grill! And bleu cheese lovers. And in general. It's definitely a favorite of mine.
Fire up the grill.
Slice the onion to rings, removing the skin. Keep the slices together, don't break apart the layers! Salt, pepper and drizzle with olive oil and douse in balsamic vinegar.
Put the bleu cheese in a bowl, crush the garlic into it, add the 2 tbsp of white wine. Salt and pepper lightly and mash it all together.
Stuff the mushrooms with the bleu cheese mixture.
When the grill is good and hot, place the onion slices on the grill. Then put the stuffed mushrooms on the grill. This should only take about 5-6 minutes. The mushrooms will be shrivelly when done.
Place the onions on a serving platter, breaking apart the layers. Put the mushrooms on the bed of onions. Enjoy!
Pine Nut Pasta
1 Box Linguine
3 Tbsp Olive Oil
5-6 cloves garlic
1 bunch parsley, rised and chopped
Parmesan Cheese, grated
3 oz pine nuts
Salt
Pepper
Start pasta water on high. Turn oven to broil.
In a small saucepan, heat the olive oil over medium heat. Coarsely chop garlic cloves and add to olive oil. Be careful not to burn them. Add salt and pepper to olive oil mixture and turn heat to low. Stir in chopped parsley.
When pasta water is boiling, add pasta. Spread pine nuts on a cookie sheet and salt. Put on the top rack, watch carefully so they do not burn. After about 1 minute, shake cookie sheet to turn pine nuts. When pine nuts are done, remove and place in a dish to the side.
When pasta is finished, strain and return to pan. Salt and pepper the pasta generously. Stir in parsley mixture. Toss in grated parmesan and pine nuts. Serve up and enjoy!
Variations:
Sometimes I will do chopped basil and parsley, or even just plain basil. I will also add other veggies such as tomatos, artichokes, red bell peppers and even chickpeas sometimes. It's a super versatile base but SO YUMMY!
3 Tbsp Olive Oil
5-6 cloves garlic
1 bunch parsley, rised and chopped
Parmesan Cheese, grated
3 oz pine nuts
Salt
Pepper
Start pasta water on high. Turn oven to broil.
In a small saucepan, heat the olive oil over medium heat. Coarsely chop garlic cloves and add to olive oil. Be careful not to burn them. Add salt and pepper to olive oil mixture and turn heat to low. Stir in chopped parsley.
When pasta water is boiling, add pasta. Spread pine nuts on a cookie sheet and salt. Put on the top rack, watch carefully so they do not burn. After about 1 minute, shake cookie sheet to turn pine nuts. When pine nuts are done, remove and place in a dish to the side.
When pasta is finished, strain and return to pan. Salt and pepper the pasta generously. Stir in parsley mixture. Toss in grated parmesan and pine nuts. Serve up and enjoy!
Variations:
Sometimes I will do chopped basil and parsley, or even just plain basil. I will also add other veggies such as tomatos, artichokes, red bell peppers and even chickpeas sometimes. It's a super versatile base but SO YUMMY!
Chicken Feta
This is one of my most favorite recipes from a restaurant I worked in (and eat at every time I go home!) while living in Ohio. I hope you enjoy it as much as I do.
CAVEAT: This is a recipe I made from scratch (as the restaurant wouldn't give me the real recipe) and I never measure anything. So, that being said.. all of these "measurements" are approximations. Feel free to add or delete as you see/smell fit:)
Dinner for 2:
Your Preferred Pasta
2 boneless/skinless chicken breasts
1 pkg feta cheese
1 quart cherry or grape tomatoes, halved
1-1 1/2 tsp red pepper chili flakes or to taste
1/2 tsp red/black pepper combo or to taste
6 tbs olive oil (EVOO preferred)
2 tsp butter/margarine
parmesan cheese -- a couple good shakes
salt to taste
4 or 5 cloves of garlic, minced or thru garlic press
1 tsp parsley
Cube the chicken breasts. In a flat bottom sautee pan, put about 2 inches of water. Put in the chicken along with some sprinklings of Italian seasonings (your choice, I like oregano, thyme and a little sage). Place a lid over the pan and steam the chicken til it is HALFWAY cooked. Do not overcook it or it will be really tough in the finished dish. Turn off and remove from heat. Drain off the water and let the chicken sit, still covered.
Cover the bottom of a large sized sautee pan with an inch or so of olive oil. You will need enough of this to cover the pasta/chicken mixture for your finished dish. Heat it to sizzle, turn heat to low, then add in the butter, parsley, garlic, parmesan and chili flakes. You should have a nice, rich smelling "sauce" as it all blends together. Add the chicken, and stir it around so all chicken is coated with olive oil sauce. (If you need more olive oil to cover the pasta, now is the best time to add it so it soaks up the flavor of the seasonings. Feel free to add more garlic, salt, parm or chili...)
Cook your pasta. I prefer wheat rigatoni or penne, but any pasta works. Cook to Al Dente and NO FURTHER. Drain and rinse with warm water.
Add the pasta immediately to the olive oil/chicken mixture and simmer around for 3 or 4 minutes. Stir continuously so noodles don't burn to the pan, and so all the flavors blend nicely.
Add tomatoes (black olives and/or sauteed onions are also a nice addition here) and stir for another minute to take off the chill of the tomato but not so they are cooked through.
Dish and add a good sprinkling of feta cheese to each serving. Top with a sprig of fresh parsley if you want it to be really pretty and serve. ENJOY!
CAVEAT: This is a recipe I made from scratch (as the restaurant wouldn't give me the real recipe) and I never measure anything. So, that being said.. all of these "measurements" are approximations. Feel free to add or delete as you see/smell fit:)
Dinner for 2:
Your Preferred Pasta
2 boneless/skinless chicken breasts
1 pkg feta cheese
1 quart cherry or grape tomatoes, halved
1-1 1/2 tsp red pepper chili flakes or to taste
1/2 tsp red/black pepper combo or to taste
6 tbs olive oil (EVOO preferred)
2 tsp butter/margarine
parmesan cheese -- a couple good shakes
salt to taste
4 or 5 cloves of garlic, minced or thru garlic press
1 tsp parsley
Cube the chicken breasts. In a flat bottom sautee pan, put about 2 inches of water. Put in the chicken along with some sprinklings of Italian seasonings (your choice, I like oregano, thyme and a little sage). Place a lid over the pan and steam the chicken til it is HALFWAY cooked. Do not overcook it or it will be really tough in the finished dish. Turn off and remove from heat. Drain off the water and let the chicken sit, still covered.
Cover the bottom of a large sized sautee pan with an inch or so of olive oil. You will need enough of this to cover the pasta/chicken mixture for your finished dish. Heat it to sizzle, turn heat to low, then add in the butter, parsley, garlic, parmesan and chili flakes. You should have a nice, rich smelling "sauce" as it all blends together. Add the chicken, and stir it around so all chicken is coated with olive oil sauce. (If you need more olive oil to cover the pasta, now is the best time to add it so it soaks up the flavor of the seasonings. Feel free to add more garlic, salt, parm or chili...)
Cook your pasta. I prefer wheat rigatoni or penne, but any pasta works. Cook to Al Dente and NO FURTHER. Drain and rinse with warm water.
Add the pasta immediately to the olive oil/chicken mixture and simmer around for 3 or 4 minutes. Stir continuously so noodles don't burn to the pan, and so all the flavors blend nicely.
Add tomatoes (black olives and/or sauteed onions are also a nice addition here) and stir for another minute to take off the chill of the tomato but not so they are cooked through.
Dish and add a good sprinkling of feta cheese to each serving. Top with a sprig of fresh parsley if you want it to be really pretty and serve. ENJOY!
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