Some of My Favorite Recipes
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Paella Espania
1/4 Cup Olive Oil
2 Spanish Chorizo Sausages
2 Garlic Cloves, Minced
1/2 Spanish Onion, Diced
1 Red Bell Pepper, Diced
2 Ripe Tomatoes, peeled, seeded and finely chopped
2 Cups short to medium grained rice (I used Risotto)
1 Teaspoon Spanish Paprika
1/2 Teaspoon Dried Rosemary
1/2 Teaspoon Dried Thyme
1/4 Teaspoon Ground Cumin
Salt and Pepper To Taste
2 Teaspoons Saffron Threads
6 Cups Warm Chicken Stock
2 Lobster Tails, Split
1 Pound Shrimp
1 Dozen Mussels
1 large filet, white flaky fish like Haddock Cut Into 2 inche pieces
1/2 Frozen Sweet Peas, Thawed
Lemon Wedges
Heat oil in paella pan over medium high grill. Add chorizo and cook until done. Then remove from pan, cut into slices and set aside.
Saute garlic, onios, tomatoes and peppers until carmelized. Stir in seasonings.
Steep saffron in 1/4 cup hot water for 5 minutes. Add rice to pan, stirring to coat. Stir in saffron/water.
Add stock and simmer for 10 minutes, gently moving the panaround so the rice cooks and absorbs evenly - do not stir constantly!
Add sausage back into pan. Add lobster, wait 2 minutes, add shrimp, wait two minutes, add white fish, wait two minutes then add the mussels. Simmer without stirring until rice is al dente and the mussels have opened.
Scatter peas across top and continue to cook until liquid is absorbed and a crust (socarrat) had formed on the bottom.
Let rest 5 mintues off heat. Add lemon wedges and serve.
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Gazpacho Andaluz
1/2 cup olive oil
1/4 cup red wine vinegar
3 cloves garlic, chopped1 tablespoon salt
1/4 teaspoon cumin
1 teaspoon tabasco sauce (or more to taste)
4 large rip tomatoes, sliced
4 cups (28-32 ounces)canned plum tomatoes
1 medium green bell pepper, sliced
1 meduim cucumber, peeled and sliced
1/2 medium yellow onion, sliced
To Serve:
Chopped Fresh Tomatoes, Seeded
Croutons
Chopped Hard Boiled Eggs
Combine olive oil vinegar, garlic, salt, cumin and tobasco sauce in a food processor with half of the vegetables listed and puree. Transfer the soup mixture to a large bowl. Puree the remaining vegetables and add to the soup. Refrigerate until cold or overnight.
Before serving, garnish the gazpacho with the chopped tomatoes, croutons and hard cooked eggs.
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Crema Catalana
(serves 4)
1 cup whole milk
1 cup light cream
1 cinnamon stick
Rind of 1 Lemon
Rind of 1 Orange
1 Teaspoon real Vanilla extract
4 egg yolks
1 tablespoon cornstarch
3/4 cup superfine sugar
4 teaspoons regular sugar (for carmelized topping)
In a saucepan, bring the milk, cream, cinnamoon stick, lemon and orange rinds and vanilla to a boil. Reduce to simmer and simmer for 5 minutes. Remove from heat and let cool to room temperature.
In a bowl, whisk egg yolks, cornstarch and superfine sugar until creamy.
When the milk mixture has cool to room temperature, remove cinnamon stick and rinds.
Gradually pour the egg yolk/sugar mixture into the milk mixture, wisking until smooth. Slowly heat the mixture, stirring constantly until it begins to thicken, do not boil.
Pour thicken mixture into 4 heat proof shallow serving dishes. Cover and refrigerate several hours.
Immediately before serving, scatter 1 teaspoon regular sugar on top of each serving. Broil or torch until sugar melts and is carmelized. Serve immediately.
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Mushroom and Fontina Quiche
1 Pillsbury Refrigerated Pie Crust
2 Tablespoons Olive Oil
1 cup sliced onion
5 cups assorted mushrooms such as shiitake, oyster, and crimini, sliced or chopped
4 large eggs
1 cup heavy cream
1/2 cup half n half
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1-1/2 cups packed coarsely grated Fontina cheese, divided.
Follow instructions on pie crust package to back the empty pie shell. Set aside to cool.
Preheat over to 325 degrees F
Heat olive oil in large skillet over medium heat. Add onions and cook until carmelized and tender. Remove from pan. Add chopped mushrooms to pan, saute until mushrooms are tender and beginning to brown. Remove from pan and let cool to room temperature.
Wisk cream, half n half, eggs, salt, pepper and nutmeg in a large bowl to blend. Stir in 1 cup cheese.
Place onions and mushrooms in bottom of baked pie crust. Pour egg filling into the pie crust and top with remaining cheese.
Bake until puffed, golden brown and just set in center - about 35-45 minutes. Or until knife in center comes out clean. Cool 30 mintutes before serving.
Mediterranean Quiche
Follow the Mushroom Quiche recipe - except substitute Gruyere cheese for the Fontina. Add 4 ounces of oil packed sundried tomatoes, drained and chopped to the cook pie crust along with the onions and mushrooms. Add 1/4 teaspoon dried basil and 1/4 teaspoon dried thyme to the egg/cream mixture. After adding everything to the pie crust, sprinkle 3 ounces feta cheese on top and then bake as in the Mushroom quiche.
Spinach and Bacon Quiche
4 large eggs
1 - 1/2 cups heavy cream
1/2 tspSalt
1/2 tsp Pepper
1/8 teaspoon grated nutmeg
2 cups chopped fresh baby spinach
1 pound cooked bacon
1-1/2 cups shredded Gruyere cheese
1 refrigerated pie crust, prebaked according to package instructions.
Preheat over to 375 degrees F. Combine the eggs, cream, salt pepper in a bowl and wisk to combine. Layer the spinach, bacon and cheese in the bottom of the baked pie crust. Pour in egg mixture. Bake for 35-45 minutes, until egg mixture is set. Let cool 30 minutes before serving.
Asparagus Quiche
4 large eggs
1- 1/2 cups heavy cream
1/4 cups chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
15 stalks asparagus
1 - 1/2 cup gruyere cheese.
Bake pie crust according to package instructions, set aside to cool. Set aside 8 asparagus and chop the remaining. Saute the chopped asparagus and the whole aspargus in the olive oil until tender crisp. Place chopped asparagus into pie crust. Mix the eggs, cream, salt, pepper and 1 cup of the gruyere cheese in a bowl to blend. Pour into pie crust. Sprinkle remaining cheese on top and lay the whole cooked asparagus pieces on top, like spokes on a wheel. Bake for 35-45 minutes until set and then cool 30 minutes before serving.
Lasagna Roll Ups
Here is the recipe, courtesy of Giada De Laurentiis
Bechamel Sauce:
2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg
Lasagna:
1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
3 ounces thinly sliced prosciutto, chopped
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 ounces)
To make the sauce:
Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
Preheat the oven to 450 degrees F.
Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.
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Black Bean Chili
Serve, sprinkled with cheddar cheese, or chopped fresh onion....
Recipe:
2 Pounds ground sirloin
1 tablespoon extra virgin olive oil
1 Tablespoon Worcestershire sauce
1 medium onion chopped
3-4 cloves garlic finely chopped
3 tablespoons dark chili powder
2 tablespoons ground cumin (or less to taste)
1 teaspoon Cayenne Pepper (or less to taste)
2 cups beef stock
1, 14-1/2 ounce can diced tomatoes
1, 15 ounce can of tomato sauce
2, 15 ounce cans of black beans, drained and rinsed.
Green Onion Corn Bread
1 box of your favorite corn muffin mix
1 egg
1/3 cup milk
1 tablespoon of canola oil or light olive oil
2 chopped green onions
Mix all ingredients together and pour into a 8 inch greased pan. Bake 15-20 minutes in 400 degree oven.
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Baked Shrimp With Tomatoes and Feta
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic minced
Two 14.5 ounce cans no-salt added diced tomatoes, with their juice
1 teaspoon oregano
1 teaspoon basil
1/4 teaspoon salt
1/4 teaspoon pepper
splash of good red wine (about a 1/4 cup)
1- 1/4 pounds fresh shrimp, peeled and deveined
2/3 cup crumbled feta cheese
Preheat the oven to 425F. Heat the oil in an ovenproof skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 4 minutes, then add the garlic and cook 1 minute more. Add the tomatoes, wine, oregano, basil, salt and pepper and bring to a boil. Reduce heat to medium low and let simmer for about 5 minutes, until the tomato juices thicken.
Remove from heat, stir in the shrimp. Sprinkle the feta over the top. Bake until the shrimp are cooked through and the cheese melts, about 10 minutes.
I served mine with oven roasted zucchini sprinkled with Parmesan cheese.
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Broccoli Cheese Soup
6 Tablespoons butter, divided
2 pounds fresh broccoli, stems and florets separated
1 Medium Onions chopped
2 Garlic Cloves minced
1 teaspoon of fresh or 1/2 teaspoons of dried Tarragon
5 Cups chicken stock
1 Cup Whipping Cream
4 Slices of Bacon Cooked and Crumbled
1 Ripe Tomato seeded and chopped
2 - 1/2 cups cheese separated
Ok...Separate the stems from the florets. Set the florets aside and chopped the stems. Chop the onion. Melt 3 tablespoons of butter in a large pan. Add the chopped broccoli stems and onions and saute for about 6 minutes over medium heat, stirring often. Add chopped garlic and tarragon and saute one minute. Add chicken stock and florets, bring to boil. Reduce to simmer and simmer uncovered for 15 minutes. Stir in cream.
Melt 3 tablespoons butter and add 3 tablespoons flour.
Wisk until smooth then wisk into stock. Turn heat up to medium and cook while constantly stirring for about 3 minutes until stock thickens.
Remove from heat and add shredded cheese, stirring until smooth. Spoon into bowls or mugs and top with remaining shredded cheese, chopped tomato and crumbled bacon. Serve with a crisp salad and crusty rolls.
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1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic minced
Two 14.5 ounce cans no-salt added diced tomatoes, with their juice
1 teaspoon oregano
1 teaspoon basil
1/4 teaspoon salt
1/4 teaspoon pepper
splash of good red wine (about a 1/4 cup)
1- 1/4 pounds fresh shrimp, peeled and deveined
2/3 cup crumbled feta cheese
Preheat the oven to 425F. Heat the oil in an ovenproof skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 4 minutes, then add the garlic and cook 1 minute more. Add the tomatoes, wine, oregano, basil, salt and pepper and bring to a boil. Reduce heat to medium low and let simmer for about 5 minutes, until the tomato juices thicken.
Remove from heat, stir in the shrimp. Sprinkle the feta over the top. Bake until the shrimp are cooked through and the cheese melts, about 10 minutes.
I served mine with oven roasted zucchini sprinkled with Parmesan cheese.
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Broccoli Cheese Soup
6 Tablespoons butter, divided
2 pounds fresh broccoli, stems and florets separated
1 Medium Onions chopped
2 Garlic Cloves minced
1 teaspoon of fresh or 1/2 teaspoons of dried Tarragon
5 Cups chicken stock
1 Cup Whipping Cream
4 Slices of Bacon Cooked and Crumbled
1 Ripe Tomato seeded and chopped
2 - 1/2 cups cheese separated
Ok...Separate the stems from the florets. Set the florets aside and chopped the stems. Chop the onion. Melt 3 tablespoons of butter in a large pan. Add the chopped broccoli stems and onions and saute for about 6 minutes over medium heat, stirring often. Add chopped garlic and tarragon and saute one minute. Add chicken stock and florets, bring to boil. Reduce to simmer and simmer uncovered for 15 minutes. Stir in cream.
Melt 3 tablespoons butter and add 3 tablespoons flour.
Wisk until smooth then wisk into stock. Turn heat up to medium and cook while constantly stirring for about 3 minutes until stock thickens.
Remove from heat and add shredded cheese, stirring until smooth. Spoon into bowls or mugs and top with remaining shredded cheese, chopped tomato and crumbled bacon. Serve with a crisp salad and crusty rolls.
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Biscotti
3 1/4 cups all purpose flour
1 tablespoon baking powder
1/3 teaspoon salt
1 1/2 cups sugar
10 tablespoons (1 1/4 sticks) unsalted butter, melted
3 large eggs
1 tablespoon vanilla extract
2 teaspoons aniseed, ground
1 cup whole almonds, toasted, coarsely chopped
1 large egg white
Preparation
Position rack in center of oven and preheat to 350°F. Line baking sheet with parchment paper. Sift flour, baking powder and salt into medium bowl. Mix sugar, melted butter, 3 eggs, vanilla extract and ground aniseed in large bowl. Add flour mixture to egg mixture and stir with wooden spoon until well blended. Mix in almonds.
Divide dough in half. Using floured hands, shape each dough half into 13 1/2-inch-long, 2 1/2-inch-wide log. Transfer both logs to prepared baking sheet, spacing apart. Whisk egg white in small bowl until foamy; brush over top and sides of each dough log.
Bake logs until golden brown (logs will spread), about 30 minutes. Cool logs completely on sheet on rack, about 25 minutes. Maintain oven temperature.
Transfer logs to work surface; discard parchment paper. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same baking sheet. Bake 12 minutes. Turn biscotti over; bake until just beginning to color, about 8 minutes. Transfer to rack and cool. (Can be prepared 1 week ahead. Store in airtight container at room temperature.)
1 tablespoon baking powder
1/3 teaspoon salt
1 1/2 cups sugar
10 tablespoons (1 1/4 sticks) unsalted butter, melted
3 large eggs
1 tablespoon vanilla extract
2 teaspoons aniseed, ground
1 cup whole almonds, toasted, coarsely chopped
1 large egg white
Preparation
Position rack in center of oven and preheat to 350°F. Line baking sheet with parchment paper. Sift flour, baking powder and salt into medium bowl. Mix sugar, melted butter, 3 eggs, vanilla extract and ground aniseed in large bowl. Add flour mixture to egg mixture and stir with wooden spoon until well blended. Mix in almonds.
Divide dough in half. Using floured hands, shape each dough half into 13 1/2-inch-long, 2 1/2-inch-wide log. Transfer both logs to prepared baking sheet, spacing apart. Whisk egg white in small bowl until foamy; brush over top and sides of each dough log.
Bake logs until golden brown (logs will spread), about 30 minutes. Cool logs completely on sheet on rack, about 25 minutes. Maintain oven temperature.
Transfer logs to work surface; discard parchment paper. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same baking sheet. Bake 12 minutes. Turn biscotti over; bake until just beginning to color, about 8 minutes. Transfer to rack and cool. (Can be prepared 1 week ahead. Store in airtight container at room temperature.)
