Savvy Suggestions
Friday, February 8, 2013
A Perfect Healthy Lunch
Friday, January 27, 2012
Perfect for brunch or lunch.....
Wednesday, November 9, 2011
Nonna Elvira's Lasagna Verde from Angelini Osteria
ingredients
Ragu* 1/2 c. (1 stick) butter
* 2 carrots peeled, finely chopped
* 2 celery stalks, finely chopped
* 1 onion, finely chopped
* 1/2 pound lean ground beef
* 1/2 pound lean ground veal
* 1/2 pound chicken livers, finely chopped
* 2 cups water
* 1/4 c. tomato paste
* 1 cup dry red wine
Bechemel
* 5 T. butter
* 5 T. all purpose flour
* 2 1/2 c. whole milk
* 1 3/4 inch diameter black truffle, finely chopped (about 4 tsp. optional)
Lasagna
* 1 pound lasagna noodles, preferably spinach
* 1 1/4 c. freshly grated Parmesan cheese, divided
* 3 T. butter, melted
* olive oil for frying
* 2 c. baby spinach leaves
preparation
For Ragu: Melt butter in large saucepan over medium-high heat. Add carrots celery, and onion. Cook until soft, stirring often about 8 minutes. Add beef, veal and chicken livers. Cook until meats are cooked through, stirring often and breaking up lumps with back of spoon, about 5 minutes. Whisk 2 cups water and tomato paste in small bowl. Add to meat mixture. Bring to a boil; reduce heat to medium and simmer 5 minutes. Add wine. Bring to boil then reduce heat to medium. simmer until almost all liquid has evaporated, stirring occasionally, about 1 hour. Season with salt and pepper. (Can be made ahead. Chill uncovered until cool, then cover and keep refrigerated.)For Bechamel: Melt butter in heavy large saucepan over medium heat. Add flour and cook 3 minutes, stirring frequently. Gradually whisk in milk, then truffle (if using); whisk until thickened, about 5 minutes. (Can be made one day ahead. Chill uncovered until cool, then cover and keep refrigerated.)
For Lasagna: Preheat oven to 400. Cook lasagna noodles in large pot of boiling salted water until tender but still firm to bite. Drain; rinse under cold running water. Pat noodles dry. Butter bottom and sides of 15×10x2 glass baking dish. cover bottom of dish with noodles. Spread 1/2 cup of bechamel over noodles. Spread one cup ragu over bechamel. Sprinkle with 1/4 c. Parmesan. Repeat 3 more times noodles, bechamel, ragu and cheese. Top with layer of noodles, spread remaining bechamel over, and sprinkle with 1/4 c. cheese. Drizzle with melted butter. Can be made 8 hours ahead. Keep refrigerated.
Bake lasagna until bubbling at edges and golden, about 30 minutes. Let stand 10 minutes before serving.
Meanwhile, pour enough olive oil into heavy large saucepan to reach depth of 2 inches. Heat oil to 375. Working in small batches, place spinach leaves in hot oil (will splatter). Fry spinach leaves 20 seconds. Using slotted spoon transfer fried spinach to paper towels. Garnish lasagna with fried spinach.
Saturday, June 18, 2011
Dinner with the neighbors....
I hope everyone is enjoying Spring! I am loving every minute of it. My tomatoes are growing rapidly and I just subscribed to a CSA with Silverlake Farms. I signed up for a ten week program which gives me a variety of fruits and vegetables from local farms. Yesterday's pick up included the following:
Duck Ragu
Serves: 4–6
- 1 organic large duck, washed and dried
- 3 tablespoons extra virgin olive oil
- Coarse salt
- Freshly ground black pepper
- 4 slices duck bacon, finely diced
- 2 medium carrots, peeled and finely diced
- 2 medium stalks celery, finely diced
- 5 cloves garlic, peeled and minced
- 2 5-inch sprigs fresh rosemary, stems discarded and leaves finely minced
- 3 14-ounce cans whole peeled tomatoes with their juice
- 1 cup Italian red wine
- 1/4 cup plus 2 tablespoons tomato paste
- 1 pound pappardelle (fresh or dried)
- Gremolata Bread Crumbs or freshly grated Parmesan cheese, for serving
Preheat the oven to 350°F.
Trim off excess skin from the opening to the duck’s cavity and back end. Rub the entire duck with 1 tablespoon of olive oil and sprinkle liberally with salt and pepper, inside and out. Roast it for a total of 2 hours, flipping it from its back to its breast (and vice versa) every 1/2 hour. Let it cool in the pan until you can handle it. Drain off the fat and either discard or reserve it for another use, such as roasting potatoes. While the duck is roasting, heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat and add the duck bacon. Cook for 5 minutes, stirring occasionally, or until starting to crisp. Add the onion, carrots, celery, garlic, and rosemary. Turn the heat down to low and cook, stirring occasionally for 15 minutes, or until softened. Add the tomatoes and their juice and put 1/2 cup water into one can, swish it around to get all the tomato stuck to the sides, pour into the next can, and repeat again with the third. Add the tomato water to the Dutch oven along with the wine, a good grind of pepper, and a healthy pinch of salt. Bring to a boil and then turn the heat down very low and let simmer for 1 hour and 15 minutes.
After the duck has cooled down a bit, remove and discard the skin and bones and shred the meat. Fold the duck meat into the ragu along with the tomato paste and cook on very low heat, uncovered, for at least 1 hour (and up to 4), adding splashes of water if necessary to keep it from drying out (continue to season with salt and pepper as you splash).
To serve, cook the pasta, divide it among bowls, and spoon a generous amount of duck ragu over the pasta. Top with the Gremolata Bread Crumbs or Parmesan.
Active preparation time: 50 minutes
Total preparation time: 4–5 hours
Gremolata Bread Crumbs
Yield: 1 cup
- 2/3 cup fresh bread crumbs, toasted and coarsely ground
- Zest of 2 lemons
- 1 1/2 tablespoons finely chopped fresh parsley
- Small pinch of coarse salt
Toss everything together.
Total preparation time: less than 5 minutes
Thursday, February 10, 2011
How to buy and store fish..........
- it should never smell like fish it should smell of clean water
- look for bright, clear eyes (when the fish is whole)
- fish should be shiny, metallic and clean
- fish should be resilient so when you press it with your finger the print should disappear
- if there is liquid on the fish it should be clear not milky
- remove shells, tails and devein
- rinse in cold water and dry
- divide shrimp into portions sizes you expect to use them in (I bought 100 shrimp and divided it into five portions)
- fill a large ziplock freezer bag 1/3 full with cold water add shrimp to the bag carefully remove as much air a possible
- essentially you are freezing shrimp into smalls blocks of ice
Monday, December 20, 2010
Homemade Holidays!!!
Homemade Ricotta by Barefoot Contessa
Serves: Makes about 2 cups ingredients
4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar
preparation
Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
Pour the milk and stream into a stainless steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
Pour the mixture into a cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.
Chocolate fleur de sel toffee by Jamielyn
1- stick of butter
1- cup of sugar
12- oz of good quality chocolate, I use Valrhona or Callebaut (chips or chopped)
Sea Salt (I use fleur de sel wich is a french sea salt) optional
Line a cookie sheet with parchment paper. Heat butter and sugar in a medium sauce pan over medium heat (stir often) until it tuns a medium amber color. Once done pour onto cookie sheet and tip pan so it spreads about a 1/4 inch thick. Sprinkle with chocolate and spread evenly with a rubber spatula. Top with sea salt (you can top with any nuts, dried fruit or candy)
Friday, April 2, 2010
Ladies, Lemons & Lunch....
Springtime is here which makes me very happy!!! We are expecting the arrival of our daughter Olivia any day now. The official due date is April 7th so it's really any day. I am feeling great, just anxious and excited.