Toasted Garlic

“Shallots are for babies; Onions are for men; garlic is for heroes.”>>>unknown

Don’t you just love garlic?? Toasted garlic is a condiment that is used on everything from the Filipino dish Pancit, to the wonderful and addicting bread dipping oil at Johnny Carino’s. It’s flavorful, mild and can literally be used atop of almost any dish.

Make this easy condiment, let cool, place in an air tight container, and use it anytime you want to add great flavor!

Ingredients

8 cloves garlic
2 tbsp olive oil

Directions

Peel and mince the garlic. In a medium pan, warm the olive oil on medium-low heat. Once heated, add the garlic. Cook on med-low heat, stirring frequently until it reaches a golden color. Do not put the heat any higher, and make sure you stir it frequently,as the garlic can burn very easily. Once the garlic reaches the color you desire, remove and drain on a paper towel.
Use this to top anything from salad, pasta, asian dishes to your favorite take out pizza.
Place any extra in an air tight contanier and keep in the fridge.

Shrimp Scampi

“Anyway, like I was sayin’, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that’s about it.” Bubba

 

 

Yes, I know.  Shrimp Scampi is not rocket science.  But I’ve been asked in the past for the recipe.  If cooked correctly, this is one quick but succulent dish.  A great starter to a fancy date night meal, maybe?  Or you can take it to another level and throw it over some pasta for a quick, but satisfying dinner.  Just one thing…don’t over cook the shrimp.  Please.

Serves 2

Ingredients

4 tbsp unsalted butter

2 tbsp olive oil

3-4 large garlic cloves, minced

Pinch of salt

1 lb extra large shrimp

2 tbsp chopped fresh flat leaf parsley

1 tbsp *real* lemon juice

4 lemon wedges

Directions

In a large sauté pan, melt the butter with the olive oil over medium low heat.  When up to temperature, stir in the garlic.  Stir occasionally until the garlic is lightly golden.  Don’t let it brown.

Sprinkle the salt in the pan, then add the shrimp.  Cook for 2 to 3 minutes turning once.  When the shrimp just turn pink, add the parsley and lemon juice.  Cook or an additional minute.

Serve with the lemon wedges and crusty bread.

Osso Buco

“Thank you, thank you very much. I’m here ’til Thursday. Try the veal.”~Shrek

 

I’ve wasn’t the biggest fan of Veal until I had Osso Buco.  It was about 15 years ago when I was a server at this upscale Italian restaurant in Downtown Denver that I found love for this easy and savory dish.  The restaurant isn’t there anymore, though it did win the ‘Best Pasta in Denver’ award back in the 90′s, according to Westword Magazine.  Sigh.  I loved the food there…

Anyway, seeing as I wasn’t a food lover yet (as I am now), I hadn’t even heard of Osso Buco, or 1/2 the other stuff they had on the menu for that matter, when I started working there.  So needless to say, I had to do some quick studying.  And part of my studies was to try everything on the menu.  Well, you could imagine my glee when they broke that news to us at one of our pre-opening staff meetings.  (I was hired prior to the restaurant opening, so all of us were in the same boat for the most part).

Once I had learned what the main ingredient was for Osso Buco, I wanted no part of it.  I had had veal before, and the taste left me **not happy**.  At all.

But I was told that I just had to sample it, as I had to describe it to our future patrons.  So I did.  And I luuurved it!!  The veal was nothing like I’d had in the past.  Not veal-y, if that makes any sense.  Or at least not a veal-y taste that I’d taste in the past.  I know.  Confusing.

Bottom line, it was great.

This is kind of a recipe that I’d received from a sweet elderly Italian lady that used to work at Saks when I was the general office manager.  She used to work in the alterations department, and one day she had hurt her back, and working in that department only made it worse, so she came to my department and worked for me for a few months.  We got to know each other, and when she found out that I loved to cook, and loved Italian food, she wrote down so many recipes for me!  Oh, I loved her.

I’ve changed it a bit, as there were alot of herbs in there. A great recipe overall, but  overly herby for my taste.  Once I added my changes, my son and I liked it so much more.  Thank you very much.

Ingredients

2 tbsp butter

2 tbsp olive oil

3 lbs veal shank (tell your butcher that you’d like them prepped for osso buco)

1/4 cup a/p flour

1 cup dry white wine

2 cloves garlic, minced

1 med onion, chopped small

2 stalks celery, chopped small

2 carrots, cubed small

1 1/2 cups diced tomatoes (either canned or fresh)

2 1/2 cups chicken stock + more if needed

3 sprigs fresh thyme

6 sprigs of fresh parsley

1 bay leaf

kosher salt & freshly ground black pepper to taste

Directions

Place the butter/olive oil in a large skillet over med-high heat.  Blot any moisture from the shanks and season with salt and pepper.  Dust them in the flour and brown the shanks on all sides.  Remove the shanks to a large baking dish in a single layer.  Deglaze the pan with the wine and reduce to about half. In a separate pan over medium heat, add the garlic, onion, celery and carrots with a bit of butter and let cook until softened.

Pour the wine over the shanks. Top the shanks with the vegetables, and the tomatoes. Pour enough chicken stock over the shanks and veggies to come to the top of the shanks but not covered. Place the herbs in the center and on top of the shanks and veggies, as these will be removed before serving (you can also wrap them in cheesecloth, but I find that it’s not necessary).

Cover and cook in a 300 degree oven for 3 1/2 hours. Once done, remove and discard the herbs. Season with salt and pepper to taste.

Top with a generous amount of Gremolata before serving.

Gremolata

1/4 cup finely chopped italian parsley

zest from 1 lemon, finely chopped

2-3 cloves garlic, minced

Directions

Mix the three ingredients in a small bowl.  Sprinkle on Osso Buco, fish, or other meat dishes.

Also, you can add to sour cream for a tasty dip for veggies!

White Lasagna/Seafood Lasagna

“We signal the captain, taking time out against the wall.  He frowns. He groans. His feet hurt. His ulcer rages. He hates his wife. The risotto will take 25 minutes. Lasagna will take even longer.”~Gael Greene

 

 

Have you ever had white lasagna?  Seafood Lasagna?  I know, it’s not like I’m asking about something as exotic as Chitlins but I was recently talking to a friend of mine, and she’d never heard of ‘white lasagna’, ‘seafood lasagna’ or any other type of lasagna that doesn’t include ground meat, italian sausage and red sauce.  Jeez…she’s 40 years old!!  What the hell??  I wanted to grab her by the shoulders and shake her ‘How is this possible!!  How have you not heard of White Lasagna befooooore!!!’  Then I wanted to slap the shi….  Just joking.

The first time I ate a form of ‘white lasagna’ was over 20 years ago when I bought a Stouffers Vegetable Lasagna, and I loved it!!  That’s right!! Don’t hate….  I was young, broke and hungry.  Anyway, over the years I’ve tried different white lasagna recipes, and settled on this one.

It’s super good, and not as heavy as the traditional lasagna.   Enjoy with a nice glass of white wine and side salad.

Ingredients

2 tablespoons olive oil

1 large yellow onion, finely chopped

2 garlic cloves, finely minced

1 lb medium shrimp, chopped (not minced)

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 cups ricotta cheese

1 egg

1 3/4 cups grated mozzarella cheese

3 1/2 cups homemade Spinach Parmesan sauce (recipe below)

9 cooked lasagna noodles, follow pkg directions; or 9 fresh lasagna noodles

1 cup (2 ounces) grated Parmesan cheese

Directions

Heat the oven to 375°F. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until soft and translucent. Stir in the garlic, salt, and pepper and cook until the garlic is fragrant. Add the shrimp, and cook until just pink. Pour off any oil, and to stop the shrimp from cooking, place the mixture into a bowl or onto a plate. Set aside.

In a mixing bowl, combine the ricotta cheese, egg, and mozzarella cheese. Season with salt and pepper. Mix well. Set aside.

To assemble, spread 1/4 of of the parmesan/spinach sauce over the bottom of a 13 x 9-inch pan. Sprinkle 1/4 of the shrimp mixture over the sauce.  Add 1/4 of the parmesan cheese over the shrimp. Cover the cheese with 3 sheets of pasta, lengthwise.  Cover the pasta with 1/4 of the ricotta mixture. Repeat the layering until all the ingredients are used, finishing with the sauce. Place in the oven and bake until bubbly and golden, about 35-45 minutes.

Spinach Parmesan Sauce

Ingredients

5 tbsp butter

4 cups half & half, divided

2 tbsp corn starch

2 cups parmesan cheese

1/2 lb fresh spinach, cleaned, stemmed, and cut into thin strips

Directions

In a medium sized bowl, add the cornstarch to 2 cups of half & half  and whisk well, and set aside.  In a large saute pan melt the butter.  Add the 2 cups of cream w/o the cornstarch.  Whisk together and warm through, but do not let boil.  Add the cheese and whisk till smooth and melted.  Keep whisking.  Add the other cup of half and half (with the cornstarch).  Stir until thickened and smooth.  Add the spinach mix well.

Hugo’s Restaurant’s Pasta Mama

So, a few months ago I was watching one of my most fav show’s ‘The Best Thing I Ever Ate’, (‘Wake Up Call’ episode), and Susan Feniger said that ‘Pasta Mama’ was the absolute best thing she eats in the morning.

I have to say, I was intrigued.  If you like pasta, then I’m sure that you’ve had or at least heard of the quickly thrown together pasta, olive oil, parm cheese, and garlic dish.  But this has eggs, as well as other yummy ingredients.

Below is the link to the actual recipe that Hugo’s Restaurant posted, because there were so many people requesting this simple but oh so good recipe.  Believe me…I’ve made it at least twice now, and it really is one of the best things I’ve stuck in my mouth after crawling outta bed…

*****Pasta Mama*****

Mama’s Meatballs

This is really a great recipe for nice, flavorful, tender, moist meatballs.  I usually make them about golfball size, which yields about 12-13 meatballs.  Sometimes I add a bit of veal in addition to the other meats, though it’s quite fabulous with only the beef/pork combo.

Yields 12-13 meatballs

Ingredients

1 1/3 cup dried italian breadcrumbs

1 cup milk

1 lb ground beef

1 lb ground pork

1/2 tbsp kosher salt

1/2 tbsp ground black pepper

2 lg garlic cloves, minced

2 eggs

1 3/4 cup freshly grated romano cheese

1 1/2 tbsp italian flat leaf parsley, chopped

Directions

Pre-heat oven to 375 degrees f.   In a small bowl combine the bread crumbs and milk.  Add the milk slowly and incorporate with the breadcrumbs after each pour.  The breadcrumbs should be the consistency of wet sand, not soupy.  Set aside.

In a separate and larger bowl, add the beef and pork, and lightly combine.  (so that the meat does not end up being overworked, at this point just mix the meat together enough that they’re slightly incorporated).  Add the salt, pepper, garlic, egg, cheese, parsley and breadcrumb mixture.  Combine thoroughly. 

Form meatballs to the a size slightly larger than golf balls.  Place in a baking dish and bake for about 25 minutes. 

After 25 minutes, remove the meatballs to a big simmering pot of sunday gravy and let them cook for an additional hour.

Seafood Fra Diavolo w/ Lemon Parmesan Pasta

 This is a light, refreshing pasta dish that’s sure to please anyone that likes spicy, seafood, and pasta.  You can adjust the amount of red pepper flakes to your liking.  I personally add a bit more than the recipe states but when you’re cooking for younger kids, I’d ease up a bit.  I found that this amount was perfect for the whole family.  

Also, don’t hesitate to experiment with other seafood!  Mussels, white fish, calamari all go fantastically in this dish!!

Have an Italian loaf ready for some serious dipping!!

Ingredients

1/2 pound large shrimp, peeled, deveined

1/2 pound little neck clams

Salt

1 teaspoon dried crushed red pepper flakes

3 tablespoons olive oil

1 large shallot, sliced

3 cloves garlic, sliced

1 (14 1/2-ounce) can diced Italian tomatoes

1 cup dry white wine

1/4 teaspoon dried oregano leaves

3 tablespoon chopped fresh Italian parsley leaves

2 tablespoon chopped fresh basil leaves

Directions

 Heat the olive oil in a heavy large skillet over medium-high heat. Add the shrimp and season with salt and the red pepper flakes.  Saute for about 1 to 2 minutes, constantly moving the shrimp around the skillet. Transfer the shrimp to a large plate; set aside. In the same pan, reduce the heat to medium and add the shallot and garlic; add additional olive oil if needed, and saute until the shallot is translucent (don’t let the garlic burn please). Add the can of tomatoes with the juice, wine, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Add the clams to the sauce, cover the pot and cook an additional 7 minutes until the shells open.  Uncover and discard any clams that failed to open.  Add the shrimp back to the pan and gently stir to incorporate.  Top with the parsley and basil. Re-season if necessary.  Serve over the Lemon and Parmesan Pasta, if desired. (recipe below)

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For this dish, I’ve adjust it just a bit from the original recipe to go along better with the Seafood Fra Diavolo. 

If you’re enjoying this pasta alone, or with another dish, instead of the white pepper, use red pepper flakes.  Also, when draining the pasta, reserve about a half cup of the pasta water and when you’re mixing all the ingredients together add a bit of the water to add a bit of moisture to the dish.  Enjoy!! 

Lemon and Parmesan Pasta

 

Ingredients 

  

1 pound fettucine (or your favorite pasta)

1/2 cup clarified butter

1/2 cup chopped fresh Italian parsley leaves

1 lemon, juiced

2 tablespoons lemon zest

Kosher Salt

White Pepper

2/3 cup freshly grated Parmesan

  

Directions

Bring a large pot of salted water to a boil. Add the fettucine and cook until tender but still firm to the bite. Drain.

Stir the butter, parsley, lemon juice and lemon peel in a large serving bowl. Add the cooked pasta and toss. Season the pasta with salt and pepper. Sprinkle with the Parmesan and serve.

Eggs al Forno

This is the dish to serve if you want to impress that special someone you just woke up with.  Al Forno means ’from the oven’, and these little bundles of joy are the perfect little dishes to serve when your loved one comes crawling out of bed.  A few fresh berries on the side, along with a fresh cup o’ coffee….yum!!  This is a great way to start any Saturday morning!

Ingredients

4 individual ramekins

butter

4 slices of sourdough bread (cut to fit into the bottom of the ramekins)

olive oil

1 1/2 cups fontina cheese, shredded

3 pieces cooked bacon, chopped into pieces

6 oz fresh baby spinach, cut into ribbons

4 lg eggs

salt & pepper

1/4 cup parmesan cheese, grated

Directions

Heat oven to 350 degrees f.  Butter the ramekins and insert 1 piece of bread into each ramekin.  Make sure it fits completely into the bottom.  If the piece of bread is too small, place more into the ramekin to fill the space.  If too much, remove some of the bread, as the should be snug.  Drizzle with a bit of olive oil.  Place fontina cheese on top of the bread, then top with bacon.  Place equal amounts of spinach on top of the bacon crumbles.  Gently crack 1 egg for each ramekin and place on top of the spinach. Drizzle with a bit more olive oil, and season with salt and pepper.   

Place the ramekins on top of a baking sheet, and place in the oven.  Bake for about 15 minutes or until the whites are set and the yolk is runny.  Remove and top with equal amounts of parmesan cheese, and serve.

Ricotta Fritters

I’m a fritter whore.  If you told me that you had a batch of ‘fritters’, you’d be my best friend forever.  Or until I finish my plate.  It depends how the conversation went. 

Anyway, as you can tell, I perk up at the word ‘fritter’.  It doesn’t matter what kind.  Corn, Apple, Banana, or Ricotta.  It doesn’t matter.  I’m eating them. 

Try this fritter recipe!  And make sure you invite friends or extended family.  Mainly because, after your first bite, you’ll want to eat the whole batch.  You need reinforcements.  Brew up some coffee, and prepare for pleasant conversation, and great nom-nom-noming.  Kinda like the end of a ‘Giada at Home’ episode when she’s sitting in her backyard enjoying something dainty with her ‘friends’.  =)

These fritters are light and crunchy on the outside, and creamy yummy on the inside, and taste hella good either drizzled with honey, or dusted with confectioners sugar.  Or both!! 

Ingredients

3 eggs, beaten

3 tbsp sugar

1 lb ricotta cheese

1 tsp lemon zest

1 tsp vanilla

1/2 cup all purpose flour

1/2 cup cake flour

3 tbsp baking powder

pinch of salt

vegetable oil

confectioners sugar for dusting or honey for drizzling

Directions

 

Combine the eggs and sugar. Once the eggs and sugar are incorporated, add in the ricotta cheese; mix well.  Mix in the lemon zest and vanilla.  In a separate bowl, sift together the flours, baking powder and salt.  Add the wet to the dry, and mix well.  Cover and set in the refrigerator for about an hour.

Heat about 1 1/2 inches of oil in a heavy bottomed skillet to medium-high heat.  Once the oil is up to temperature, drop the batter into the oil; measuring about 1 tsp of batter per fritter.  Don’t overcrowd the pan…do about 5-6 at a time.  Cook until golden brown.  Remove and drain on a paper towels.  Dust with confectioners sugar or drizzle with honey.  Serve immediately.

Four Cheese Baked Ziti

Baked Ziti = Love. 

I don’t know what else to say about this dish.  This is another one of those dishes that helped me win the heart of my boyfriend.  Add a crusty Italian loaf of bread, a side salad, and you are set.

Ingredients

1 small onion, grated

1/3 cup chopped fresh parsley

1 large egg

1 tsp minced garlic

1 tsp salt

1 tsp freshly ground black pepper

1 slice fresh white bread, crust trimmed, bread torn into small pieces

1/2 cup grated Parmesan

8 ounces ground beef

8 ounces ground pork

All-purpose flour, for dredging

1 pound ziti

1/4 cup extra-virgin olive oil

5 cups of your favorite pasta sauce 

3 cups whole milk ricotta cheese

2 cups shredded mozzarella

1/2 cup grated Parmesan

1/4 cup romano cheese

8 tablespoons butter, sliced thinly

Directions

Preheat oven to 350 degrees F.

To make the meatballs: Stir the first 7 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Shape the meat mixture into 1-inch-diameter meatballs.  Coat the meatballs in the flour and shake off the excess.  Set aside.

Fill a large pot with water and bring to a boil. Add pasta and cook to the directions on the package. Drain the pasta, cover and set aside. 

In a large skillet heat the oil over medium-high heat. When up to temperature, add meatballs in batches.  Cook by adding to the skillet and leave them undisturbed until brown.  Turn and repeat the same process on each side.  When each batch is done, remove them to a plate.

In a large bowl, combine the pasta sauce and ricotta and whisk together well. Add the ziti and meatballs and gently combine with the sauce.

In a large greased baking dish, pour in pasta mixture. Top with the  mozzarella, Parmesan, and Romano in an even layer. Dot with the butter. Place baking dish on top of baking sheet lined with parchment paper, or place a piece of foil on the baking rack and place the baking dish on top. Bake for about 40 minutes or until golden brown.