Wednesday, July 21, 2010

Triple Cheese Spirals

kosher salt
12 oz. gemelli, cavatappi or other spiral-shaped pasta
3 tbls unsalted butter
1 tbls all-purpose flour
1 tsp dry mustard
pinch of cayenne pepper
1 12 oz can evaporated milk
1/2 c. whole milk
3/4 c. shredded yellow sharp cheddar cheese
3/4 c. shredded Monterrey jack cheese
1/2 c. grated Parmesan cheese
1/2 c. panko (Japanese breadcrumbs) - I couldn't find this in the store; I might just use regular bread crumbs
2 tbls chopped fresh parsley, chives and/or scallions

  1. Bring a pot of salted water to a boil; add the pasta and cook until al dente, about 8 minutes.
  2. Meanwhile, melt 1 tbls butter in a saucepan over medium heat. Add the flour, mustard and cayenne and stir with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 1 minute. Whisk in both milks and 1/2 tsp salt and simmer, whisking occasionally, until slightly thickened and creamy, 6 to 7 minutes. Add the cheddar and jack cheeses and all but 2 tbls of the Parmesan and whisk until melted; keep warm.
  3. Combine the panko, herbs and/or scallions, 1 tbls butter and the remaining Parmesan in a microwave-safe bowl and microwave until the butter melts, about 1 minute; toss.
  4. Drain the pasta, reserving about 1 cup cooking water, and return to the pot. Toss with the remaining 1 tbls butter, then stir in the cheese sauce, adding the reserved cooking water if needed. Season with salt and top with the breadcrumb mixture.

Tortellini with Peas and Prosciutto

I love tortellini's and always looking for a good recipe that uses them. This came from the Food Network magazine

kosher salt
1 lb meat filled tortellini
2 tbls extra-virgin olive oil
4 oz prosciutto or pancetta, finely chopped
3 cloves garlic, thinly sliced
1 tbls. tomato paste
1/4 c. heavy cream
1 c. frozen peas, thawed
2 tbls  chopped fresh parsley
1/2 c. grated Parmesan cheese

  1. Bring large pot of salted water to a boil. Add the tortellini and cook as the label directs.
  2. Meanwhile, heat a large skillet over medium heat. Add the olive oil and prosciutto and cook until crisp, 3 to 4 minutes. Stir in the garlic and tomato paste and cook until fragrant, about 1 minute. Ladle in about 1 cup of the pasta cooking water and simmer until reduced by about half, 3 to 4 minutes. Add the cream and simmer until slightly thickened, 2 to 3 minutes.
  3. About 2 minutes before the tortellini are done, add the peas to the boiling water and cook until just tender. Drain the tortellini and peas and add to the skillet, tossing to coat with the sauce. Stir in the parsley. Sprinkle with the Parmesan cheese.

Alfredo Sausage and Vegetables

Another recipe from the Food Network magazine.

1 pkg. smoked sausage
8 oz. uncooked fettuccine
1/4 c. butter
1/4 c. chopped onion
1 clove garlic, minced
1/2 c. matchstick-cut zucchini
1/2 c. matchstick-cut carrots
1/2 c. matchstick-cut red bell pepper
1/2 c. frozen peas
1 c. heavy cream or half-and-half
1/3 c. grated Parmesan cheese plus additional for serving
2 tbls. chopped parsley
salt and ground pepper to taste

  1. Cut sausage in 1/4-inch slices; set aside. Cook fettuccine according to package directions; drain and keep warm.
  2. While pasta is cooking, melt butter in large skillet over medium heat. Add onion and garlic; cook, stirring occasionally, 3-4 minutes or until onion is tender. Increase heat to medium-high; add sausage, zucchini, carrots and red pepper. Cook, stirring frequently, 5-6 minutes or until carrots are crisp tender.
  3. Stir in peas and cream; cook 1-2 minutes or until heated through, but do not boil. Stir in Parmesan cheese, parsley, salt and ground black pepper. Toss with drained fettuccine. Sprinkle with additional Parmesan cheese if desired.

Cheesy Potatoes with Smoked Sausage

Here are some recipes that came from the Food Network magazine. I haven't tried any of them but they all sound good,

1 pkg. smoked sausage
1 bag refrigerated shredded hash-brown potatoes
2 c. shredded cheddar cheese
1 c. sour cream
1 medium onion, chopped
1/4 c. butter
1/4 tsp. ground black pepper

  1. Preheat oven to 350. Lightly spray a 9x13 baking pan with nonstick cooking spray. Cut sausage in 1/2 in. cubes. Combine all ingredients in a large bowl.
  2. Spread mixture evenly in prepared pan. Bake 40-45 minutes or until lightly browned. Let stand 5 minutes before serving.

Thursday, July 8, 2010

Pork Dumplings

I made the Asian theme dinner I just posted and all I can say is YUMMY!! I made them while my sister was here and everybody thought they were so good. The kids couldn't stop eating them! the stir fry was also very delicious. All in all it was a VERY successful meal.

Sunday, July 4, 2010

Asian themed meal

I found these recipes in Family Fun magazine. Haven't tried them yet but they sounded oh so good. I have them on the menu for this week but figured I would go ahead and post the recipes so I don't lose them. I'll let you know how they are.

Pork Dumplings
3/4 pound finely shredded Napa cabbage (about 2 cups)
1 egg white, lightly beaten
1 tbls soy sauce
2 tsp oyster sauce
2 tsp toasted sesame oil
1 tsp cornstarch
1/2 tsp sugar
1/4 tsp kosher salt
1/8 tsp ground white pepper
1/4 minced scallions
2 tsp minced fresh ginger
1 small garlic clove, minced
1/2 pound ground pork
24 round dumpling wrappers or wonton skins

  1. Brink a small pot of water to a boil. Add the cabbage and blanch it for a minute. Drain the cabbage, rinse it immediately with cold water, then drain it again. Over a sink or bowl, squeeze small handfuls of the cabbage to release as much water as possible, then wrap it in two layers of paper towels and squeeze again. Wrap and squeeze the cabbage one more time, then set it aside.
  2. Whisk together the egg white,, soy sauce, oyster sauce, sesame oil, cornstarch, sugar, salt, and pepper in a medium-size bowl. Stir in the cabbage, scallions, ginger, and garlic. Add the pork and stir the filling until it's thoroughly combined.
  3. Follow the directions for stuffing for the dumplings and cooking them.

Stuffing the Dumplings
1. Fill a small bowl with cool water, Lay 4 dumpling wrappers on a work surface, covering the remaining wrappers with a damp cloth.

2. Spoon 2 level teaspoons of the filling onto the center of each wrapper. Using your fingertip, moisten half of the outer edge of the wrappers with water.

3. Pick up each wrapper and bring the opposite edges together over the filling, forming a taco shape. Press the edges together, pinch a few pleats to seal the dumpling, then gently squeeze around the filling to eliminate any air pockets.

4. Transfer the stuffed dumplings to a baking sheet lined with parchment or waxed paper, spacing them so they don't touch. Keep them covered with a damp cloth while stuffing the remaining dumplings.

5. Refrigerate pork dumplings on a baking sheet covered in plastic wrap, for up to 2 hours before cooking.

Cooking the Dumplings

for steamed dumplings
1. In a dutch oven or other large, lidded pan, place a lightly oiled metal steamer or lettuce leaf-lined bamboo steamer, over an inch of water (make sure the water doesn't touch the bottom of the steamer).

2. Bring the water to a gently boil. Arrange half the dumplings on the steamer, spacing them so they don't touch. Cover the pan or bamboo steamer tightly.

3. Cook dumplings for about 8 minutes.

4. Transfer them to a plate and serve immediately, or keep them covered in a warm oven until the remaining dumplings are cooked.

for pot stickers
1. Heat 1 1/2 tsp peanut (or vegetable) oil in a large nonstick skillet over medium-high heat.
Arrange half the dumplings in the skillet and cook, without disturbing until their sides are golden, about 2 minutes.

2. Add 1/4 c water and immediately cover the pan, reducing the heat slightly. Cook for 5 minutes.

3. Uncover the pan and raise the heat again. Cook off any remaining water, shaking the pan a few times, and continue frying the dumplings until their sides become crispy, about 2 minutes more.

4. Transfer them to a place and serve immediately, or keep them covered n a warm oven until the remaining dumplings are cooked.

Soy Sesame Dipping Sauce

1 garlic clove, halved
2 tbls rice wine vinegar (unseasoned)
1 1/2 tsp sugar
1/4 c. soy sauce
2 tsp water
1 tsp toasted sesame oil
1 tbls minced scallions

  1. Rub the cut garlic over the sides and bottom of a small bowl.
  2. Place the garlic halves in the bowl, then add the vinegar and sugar.
  3. Stir the mixtures until the sugar is dissolved, then whisk in the soy sauce, water, and sesame oil.
  4. Remove the garlic and pour the sauce into a small serving bowl.
  5. Sprinkle with scallions.

Broccoli and Cashew Stir Fry

1 tsp cornstarch
3 tbls chicken stock
3 tbls oyster sauce
2 tsp dry sherry
1/3 c. roasted, unsalted cashews
4 tsp peanut (or vegetable) oil
3 scallions, whites minced, greens sliced on the bias
2 tsp minced fresh ginger
5 c. broccoli florets
2 cloves minced fresh garlic
1/4 tsp crushed red pepper (optional)
1/4 c. water
2/3 c. thinly sliced red bell pepper

  1. In a small bowl, whisk the cornstarch into the chicken stock. Stir in oyster sauce, sherry, and sugar, then set it aside.
  2. Lightly toast the cashews in a dry skillet over low heat, tossing them occasionally, until the nuts are warm and fragrant, about 5 minutes.
  3. Heat a large nonstick skillet over medium-high heat. Add the oil, swirling it to coat the pan. Add the scallion whites and ginger, stir-frying until they are just fragrant, about 30 seconds. Add the broccoli, cook it for 2 minutes, then add the garlic and crushed red pepper (if using), tossing them to mix them well. Pour in the water and cover the pan immediately. Reduce the heat to medium. Steam until the broccoli is just crisp-tender, about 3 minutes.
  4. Uncover the skillet and raise the heat to medium-high. Add the bell peppers, tossing to combine them with the mixture. Stir in the sauce made in Step 1, heat it until it's bubbling, ten add the scallion greens and cashews.