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March 8, 2012June 25, 2019

Amazing Macaroni + Cheese > There’s No Place Like Home

So here is my award winning Mac and Cheese recipe that I am proud to share with all of you! I was awarded as a Grand Prize Winner in the Challenge Dairy Real Heritage Recipe Contest for my Amazing Macaroni and Cheese! Although this was a few years ago, I am still so grateful for this opportunity to submit my winning recipe and to be a part of this amazing recipe contest. Check out the story I wrote and winning recipe below, and more contest winners on Challenge Dairy’s website.

There’s No Place Like Home

Growing up I always associated food with a sense of comfort, warmth, fulfillment and stability. This is something I attribute to my Mom’s home-cooked meals and nights around the dinner table with my family as we discussed the events of our day, bonded through sharing the heartwarming, delicious meals together and after the meal was done, cleaned the kitchen with our Mom and bonded by watching a television show together before going to bed and getting ready for school the next day. Mom would make Pot Roast with Mashed Potatoes and Green Beans, homemade Lasagna with a salad and garlic bread, Grandma’s Beet Soup with homemade Polish potato noodles, or a yummy, savory Meatloaf with Mushroom Gravy – these were all of our favorites and also heirloom recipes that were handed down from my grandparents and generations past.

That was a long time ago, or so it seems, and since those days I have lived in numerous cities and another country, and still cherish enjoying good food with good people. But nothing compares to those home cooked meals and the sense of comfort they gave me when I was young – those days gave me a solid ground to stand on for life.

One gloomy, dark day last January, I was cooped up in my tiny New York studio apartment feeling completely miserable from the freezing cold weather and had a serious case of the Winter blues. I felt an undying urge to make a home-cooked meal like Mom used to make to cheer me up and get me out of the dismal mood I couldn’t seem to shake. New York can do that to you sometimes – it is one of the greatest cities in the world, but can also take you to the depths of darkness on those dark, freezing, nasty days in the middle of Winter. That day I decided to go on a quest for comfort. Something warm. Something cozy. Something heartwarming. Something that would fill my soul and renew my spirit.

My head started spinning, and I immediately felt energized and motivated with this new task at hand. What would cheer me up and transport me back in time? After furiously searching through all of my recipes, I found the perfect remedy to ail my blues – a big whopping batch of luscious Macaroni and Cheese. Not just an ordinary one (like the kind you get in a blue box with packets of dried chemical-laden cheese dust), but one that called for some delicious gourmet ingredients to take this kid-friendly recipe and turn it into
a serious pot of adult-sized comfort.

I hopped in a cab to Zabar’s (my favorite gourmet store on the Upper West Side) with thrill and anticipation. The freezing rain was coming down sideways and beat against the windows. Once I arrived, I headed straight for the cheese department and was in my glory with their selection of international cheeses that pierce your nose as soon as you walk in the door. I picked up a creamy Italian Mascarpone, some fresh grated Parmesan Reggiano, a chunk of Gruyere and a block of Fontina. Then I found some fresh garlic, heavy cream, premium real butter, smoked thick cut bacon and of course, imported Italian pasta – this was a recipe for a mean Mac and Cheese. Definitely not your Mama’s.

I prepped my ingredients and carefully crafted my dish of gourmet deliciousness. The pot was brimming with a melted creamy cheese concoction and I poured the luscious ingredients into my baking dish, watching with anticipation as the warm, savory smells filled my kitchen. After an hour of waiting anxiously to savor my creation, I scooped up the bubbly goodness into a bowl and upon tasting the first bite with its brown crispy crust and tangy creamy cheese, was transported back to a time of comfort and bliss, when I didn’t have a care in the world, a simpler time and place that seemed long gone from today in my stressful, fast-paced city life.

Who cares about the weather, I thought – I had arrived. I was home.

Amazing Macaroni + Cheese > There’s No Place Like Home

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: Yields 6-8 servings.

Serving Size: 1 cup

This is a super luscious and decadent grown up Mac and Cheese! Filled with Gruyere, Fontina and Mascarpone for extra creaminess, a little cooked bacon and a Parmesan buttery bread crumb topping for extra crunch. Definitely worthy of a special occasion or the holidays to impress your guests!

Ingredients

4 slices bacon or pancetta, cooked and crumbled
5 ½ tablespoons Challenge European Style Butter (salted), divided
¾ cup Japanese Panko breadcrumbs
¼ cup Parmigiano-Reggiano cheese, grated
6 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
1 tsp kosher salt
1/2 tsp ground black pepper
dash of nutmeg (? teaspoon)
dash of ground cayenne pepper (? teaspoon)
1 ½ cups Gruyere or Comte cheese, grated (3 oz.)
1 cup Fontina cheese, chopped into small pieces (5¼ oz.)
1/2 cup Mascarpone cheese
1 ½ cups dry elbow macaroni (6 oz.)
1/4 cup fresh parsley, chopped fine, plus extra for garnish

Instructions

Preheat the oven to 350°F.
Cook the bacon or pancetta, drain and crumble and set aside.
In a small sauce pan, melt 2½ tablespoons of the butter over low heat. Add the bread crumbs and Parmigiano-Reggiano cheese, toss well, and set aside.
Melt the remaining 3 tablespoons butter in a 2-quart, heavy-bottomed saucepan over low heat. Add the flour and cook for 5 minutes, stirring constantly, do not let the flour burn. Pour in the milk and cream; cook for 5 minutes, stirring constantly. Add salt, pepper, nutmeg, cayenne, Gruyère, Fontina , Mascarpone. Continue to stir until the cheese is melted and incorporated. Remove the pot from the heat.
Prepare pasta according to package directions for al dente (7 - 8 minutes). Drain the macaroni and combine with the cheese sauce. Add crumbled bacon and parsley; mix well.
Pour the macaroni mixture into an 8-inch square baking dish. Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese. Bake 30-35 minutes, until golden brown and bubbly. Serve hot immediately and garnish with additional fresh parsley, if desired.

Notes

You can also substitute the meat using some baked ham or prosciutto, or make it vegetarian and just add extra cheese or some veggies like zucchini, squash, brussels sprouts or mushrooms.

This recipe is also delicious with a little drizzle of truffle oil in the cheese sauce or topped with white or black truffle salt as a garnish.

https://www.theartfulgourmet.com/2012/03/amazing-macaroni-and-cheese-theres-no-place-like-home/

January 7, 2012November 29, 2020

Ricotta Gnocchi with Wild Mushroom Sauce

Ricotta Gnocchi and Wild Mushroom Sauce (Gnocchi di Ricotta Con Sugo de Funghi)

As far as I’m concerned, gnocchi are little pillows of love, goodness and deliciousness. Especially when they are homemade..that is a true labor of love. It’s not that they are difficult to make, but definitely time consuming, but with a little patience the end result is worth the wait! Gnocchi (Italian plural for gnoccho) are basically homemade dumplings that can be made from flour and potatoes, or in this recipe made with ricotta, parmesan cheese and flour. These dumplings have a thick and creamy consistency with grooves for holding a rich sauce made with cream and cheese, or a chunky meat sauce such as a bolognese or a luscious wine and wild mushroom sauce made with porcini, cremini and chanterelles in the recipe below. The gnocchi can be made ahead of time and stored in the freezer and then boiled just before serving with the sauce of your choice.

To make the Gnocchi:

2 c ricotta cheese
1 c grated parmesan
1 1/2 c all-purpose flour
Sugo de Funghi (recipe follows)
4 tsp fresh tarragon leaves
1 c grated parmesan cheese

In a medium bowl combine the ricotta and parmesan.

Gradually stir in the flour, adding more if necessary, until a soft dough results.

Turn the dough out and knead until the dough is smooth, about 5 minutes. If the dough becomes sticky while kneading, add more flour.

To form the gnocchi, divide the dough into 8 pieces. Roll each piece into a cylinder about 3/4 inch thick and cut each into 3/4 inch lengths.

Dip a fork in flour, and holding the fork in one hand, roll each piece of dough over the back of the tines to form ridges.

Refrigerate the gnocchi for 30 minutes or freeze.

To cook the gnocchi, bring 4 to 6 quarts of water to a boil. Add the gnocchi, stir in 2 tablespoons of salt, and cook until the gnocchi rise to the surface of the water, 2 to 3 minutes. Drain well, toss the gnocchi with the sauce. Garnish with tarragon leaves and parmesan cheese. Serve immediately.

Serves 8.

Wild Mushroom Sauce (Sugo de Funghi)

1/2 cup dried porcini mushrooms
1/4 cup dry Marsala wine
6 tbsp butter
2 medium onions, chopped
1 lb. cremini mushrooms, sliced
1/2 lb. chanterelles or other wild mushrooms, sliced
1 clove garlic, chopped
4 tbsp tomato paste
4 c chicken stock
2 bay leaves
Salt and freshly ground black pepper
Grated nutmeg
1 cup heavy cream

In a medium bowl, combine the dried porcini and Marsala with enough hot water to cover and allow the mushrooms to soften about 30 minutes.

Strain the porcini through dampened cheesecloth or a coffee filter, reserving the liquid. Rinse the porcini to remove any sand deposits and chop roughly.

Meanwhile, chop the additional wild mushrooms and place in a large mixing bowl.

In a large skillet melt the butter over medium heat. Add the onions and saute until translucent, 7 to 8 minutes. Add the cremini, chanterelles and porcini, and saute until cooked through about 7 minutes. Add the garlic and saute until fragrant, about 1 minute.

Add the tomato paste to the reserved soaking liquid and add this mixture to the mushrooms.

Add the stock and bay leaves, season with salt, pepper and nutmeg and simmer gently until slightly reduced, about 15 minutes.

Add the heavy cream.

Reduce by half, about 10 minutes

Until sauce is thick and creamy..

and ready to serve over the gnocchi.

Serve the mushroom sauce over the gnocchi. Toss with parmesan cheese and tarragon. Serve with a green salad and a robust red wine. Enjoy!

Makes about 3 cups.

Recipe from the Institute of Culinary Education

October 25, 2011March 10, 2016

Crazy Good: Truffled 3-Cheese Pasta w/ Pancetta & Garlic

Truffle-Pancetta-3 Cheese-Pasta

I can’t remember the first time I tried anything made with truffles, but now and then I find myself lusting after these delicious things – let me tell you why..

Truffles have an intoxicating scent and flavor that is indescribable, and make any dish the most delicious thing you will ever experience in your lifetime. I’m not even a huge mushroom fan, but truffles somehow induce euphoria every time I taste or smell them. Unfortunately truffles are pricey, and usually reserved for a special occasion or night out but I felt the urge to splurge and make this dish on an ordinary night, just because. I used a White Truffle Oil in this recipe, which is really just an olive oil infused with the essence of the truffle flavor. If you have the budget to buy some real truffles, feel free to shave some of these beauties straight into the dish. Or you can also use a Truffle butter which has pieces of truffle in it in place of the olive oil.

The nutty, savory and buttery truffle flavor goes perfect with the trio of parmesan, sharp cheddar and mascarpone cheese, making a luscious creamy sauce for the pasta. The pancetta gives the pasta a nice smoky flavor with less fat than regular bacon, and the garlic and onion give it another layer of awesome flavor. You could also substitute mushrooms or spinach in place of the pancetta to make this a vegetarian dish. Topped off with some golden brown buttery crumbs then baked to perfection, and you’ve got a truly divine, grown up pasta dish that will blow your Mama’s Mac and Cheese away.

Oh, and be prepared to swoon upon first bite.

————

In a large saucepan, melt 1 tbsp of butter and saute pancetta over medium-high heat until browned, about 5-7 minutes. Remove pancetta from the pan with a slotted spoon and set aside.

Add onion and saute until soft, about 5 minutes. Add garlic and crushed red pepper and saute for another minute.

Stir in 3 tbsp of butter and let melt, then add flour and stir 1 minute to make a roux (thickener for the cheese sauce). Gradually whisk in 3 1/2 cups of milk and simmer until sauce thickens (stirring often) for 5 minutes, and then remove pan from heat.

Whisk in cheddar, mascarpone and parmesan cheeses until smooth, and add a little more milk if the cheese sauce seems too thick. Sprinkle in a dash of nutmeg, a dash of cayenne and a dash of paprika. Add salt and pepper to taste. Stir and remove from heat.

Crumb Topping

In a medium skillet, melt 4 tbsp of butter over medium-high heat. Add panko breadcrumbs and stir through so that the butter coats all the crumbs, and they turn a light golden brown, about 5 minutes.

Remove from the heat and stir in the fresh or dried parsley, set aside.

Pasta

Preheat oven to 375 degrees. Lightly coat a 13×9 casserole or glass baking dish with cooking spray or butter. Cook pasta according to package directions until al dente for 5-8 minutes. Drain the pasta and shock with cold water.

Place pasta into the casserole dish and coat with the truffle oil.

Toss in the cooked pancetta…(mmmm!)

Pour in the cheese sauce…(dreamy!)

Sprinkle the breadcrumbs on top of the pasta and bake for 20 minutes or until the top is golden brown.

Let cool for a few minutes, and dig in! (you’ll never be the same).

Yum

Crazy Good :: Truffled 3-Cheese Pasta w/ Pancetta & Garlic

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 8

This is a luscious cheesy pasta dish made with three cheeses, crispy pancetta and truffle oil. Perfect comfort food for a Winter day. And oh so delicious.

Ingredients

1 stick of butter
6 slices of pancetta, chopped
1 c. of onion, chopped fine
1 tsp dried crushed red pepper
1 clove garlic, chopped fine
1/4 c. all-purpose flour
3 1/2 c. whole milk
2 1/2 c grated sharp cheddar cheese
1 c. grated parmesan cheese
1 8-8.8 oz container mascarpone cheese
Dash of nutmeg
Dash of cayenne
Dash of sweet paprika
Kosher Salt
Fresh ground black pepper
1 1/2 c. japanese panko breadcrumbs
1/2 c. chopped fresh Italian parsley (or 1 tbsp dried)
4 tbsp white truffle oil
1 lb. tube pasta (macaroni, penne, rigatoni, or your choice)

Instructions

Make the Cheese Sauce:
In a large saucepan, melt 1 tbsp of butter and saute pancetta over medium-high heat until browned, about 5-7 minutes. Remove pancetta from the pan with a slotted spoon and set aside.
Add onion and saute until soft, about 5 minutes. Add garlic and crushed red pepper and saute for another minute.
Stir in 3 tbsp of butter and let melt, then add flour and stir 1 minute to make a roux (thickener for the cheese sauce). Gradually whisk in 3 1/2 cups of milk and simmer until sauce thickens (stirring often) for 5 minutes, and then remove pan from heat.
Whisk in cheddar, mascarpone and parmesan cheeses until smooth, and add a little more milk if the cheese sauce seems too thick. Sprinkle in a dash of nutmeg, a dash of cayenne and a dash of paprika. Add salt and pepper to taste. Stir and remove from heat.
Make the Crumb Topping:
In a medium skillet, melt 4 tbsp of butter over medium-high heat. Add panko breadcrumbs and stir through so that the butter coats all the crumbs, and they turn a light golden brown, about 5 minutes.
Remove from the heat and stir in the fresh or dried parsley, set aside.
Make the Truffled Pasta:
Preheat oven to 375 degrees. Lightly coat a 13x9 casserole or glass baking dish with cooking spray or butter. Cook pasta according to package directions until al dente for 5-8 minutes. Drain the pasta and shock with cold water.
Place pasta into the casserole dish and coat with the truffle oil.
Toss in the cooked pancetta...(mmmm!)
Pour in the cheese sauce...(dreamy!)
Sprinkle the breadcrumbs on top of the pasta and bake for 20 minutes or until the top is golden brown.
Let cool for a few minutes, and dig in! (you'll never be the same).

Notes

You can also use any pasta you like, but make sure to use something with ridges or curls to catch all the creamy cheesy sauce. Substitute a veggie for the pancetta such as spinach or mushrooms to make this a vegetarian dish.

Recipe adapted from Bon Appetit Pasta Favorites, 2010.

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https://www.theartfulgourmet.com/2011/10/crazy-good-truffle-oil-pancetta-three-cheese-pasta/

March 4, 2011May 24, 2016

Ragu alla Bolognese w/ Handmade Tagliatelle :: Onion, Olive & Rosemary Focaccia :: Blood Orange Panna Cotta

A Classic Italian Dinner for any Special Occasion

The following collection of recipes are from an Italian cooking class I took recently with Chef Peter Johnson at The Institute of Culinary Education. The Ragu alla Bolognese we made is the official “Classic” Bolognese Ragu recipe (deemed official by the Accademia Italiana della Cucina in 1982). Bolognese Ragu originated in the city of Bologna in Northern Italy. This rich, chunky meat sauce is created with a base of finely chopped onions, celery, and carrots (the holy trinity otherwise known as ‘Mirepoix‘), white wine, ground beef or veal (or a mixture if you prefer), tomato paste, milk and a touch of cream and simmered on low for 1-2 hours to let all the flavors meld together. The key is to cook slow and low to ensure a tender flavorful ragu sauce.

We made the Tagliatelle Pasta from scratch, first making the homemade dough by slowly mixing eggs into a flour mound until all the flour and eggs are mixed through, then letting the dough rise for about an hour and running it through a pasta machine to create long, super thin bands of dough and finally cutting the individual pasta strips by hand. You’ll need a lot of space, a lot of time, a lot of patience, and a lot of love – but the handmade pasta is totally worth the effort!

We made a delicious Onion, Olive and Rosemary Focaccia Bread to serve with the pasta and Bolognese Ragu, so crispy and savory and good!

And of course we topped off the meal with a delicious Chianti and a Blood Orange Panna Cotta for dessert. Blood oranges have a crimson, blood-colored flesh, are smaller than an average orange and are grown in Texas and California, but originated in Sicily, Italy. They have a sweet-tart flavor that goes delicious with the sweet-tart Greek yogurt and cream in this light, refreshing dessert.

Yum

Ragu alla Bolognese w/ Handmade Tagliatelle :: Onion, Olive & Rosemary Focaccia :: Blood Orange Panna Cotta

Yield: Makes 2 cups; serves 6

Gorgeous savory homemade pasta and bolognese sauce paired with homemade focaccia bread and a blood orange panna cotta for dessert makes a delicious Italian meal for any special occasion.

Ingredients

Ragu alla Bolognese Sauce:
1 (5 oz) piece pancetta, finely chopped
2 ribs celery, finely chopped in a food processor
1 small carrot, finely chopped in a food processor
½ small yellow onion, finely chopped in a food processor
¾ pound lean ground beef
½ cup dry white wine
2 tbsp tomato paste
1 ½ cups milk
2 tbsp heavy cream
Salt and Fresh ground Pepper to taste
Homemade Tagliatelle:
3 cups all-purpose flour
1 tsp kosher salt
3 large eggs
1 egg yolk
1 tbsp olive oil
Onion, Olive & Rosemary Focaccia:
Dough
2 ½ tsp (1 envelope) yeast
1 scant cup warm mashed potatoes
2 c warm water
½ c plus 2 tbsp extra-virgin olive oil
5 c all-purpose flour
1 tsp salt
¼ c extra-virgin olive oil
¼ c water
Toppings
2 tbsp fresh rosemary leaves
½ c thinly sliced onions
½ c pitted Kalamata or Gaela olives
½ c grated Pecorino cheese
Blood Orange Panna Cotta:
2 ½ cups blood orange juice (fresh squeezed, approx. 12 oranges), divided
1 ¾ tsp unflavored gelatin
1/3 c. sugar, plus 2 tbsp, divided
7 teaspoons finely grated orange peel, divided
2/3 c. plain Greek-style yogurt (Fage)
2/3 c. heavy whipping cream
½ tsp fresh lemon juice
½ tsp cardamom seeds, crushed (from about 16 pods)

Instructions

Put the pancetta into a heavy-bottomed medium pot (preferably terra-cotta) over medium heat and cook, stirring occasionally, until its fat has rendered, about 10 minutes.
Add the celery, carrots and onions and cook, stirring frequently, until soft and lightly browned, about 15 minutes (caramelize the mire poix over low heat).
Add the beef and cook, stirring occasionally, until broken up and lightly browned and beginning to sizzle, about 5 minutes. Add the wine to the pot; cook until evaporated, about 4 minutes. In a small bowl, stir together the tomato paste and 2 tbsp water; add to the pot and stir well to combine. Reduce the heat to low and simmer the sauce, stirring occasionally and adding some of the milk, little by little, until all the milk is added and the sauce is very thick, about 1½ hours.
Season the ragu with salt and freshly ground pepper to taste. Stir in the cream right before serving and toss with the pasta. Top off the pasta with grated Parmigiano-Reggiano cheese.
Homemade Tagliatelle:
Form the flour into a mound on your work surface (stainless steel or cutting board) and create a well in the center. Sprinkle 1 tsp kosher salt over the flour. Add the eggs, yolk, olive oil and 2 tbsp water to the well.
Using a fork, incorporate eggs and liquid in a slow circular motion, pulling in a small amounts of flour until dough becomes stiff.
Knead dough, adding a little flour as necessary, to prevent sticking, until it’s smooth and elastic, about 10 minutes. Wrap in plastic wrap; let rest for 30 minutes.
Cut dough into quarters.
Flatten 1 quarter into a rectangle (cover the other quarters with a towel to prevent from drying out). Sprinkle some flour on your surface and on top of the dough and pass it through a pasta roller set (KitchenAid accessory or hand roller) set on the widest setting.
Fold dough into thirds, creating another rectangle; feed open edge through pasta roller set at widest setting. Fold again; roll twice more using same setting. (Keep sprinkling some flour on both sides of the dough to keep from sticking as you go).
Decrease setting one notch and roll pasta through again; repeat, decreasing setting by one notch each time until you’ve reached the second-to-last setting, creating a 1/16 inch-thick sheet. (The sheet will be quite long and continually get thinner as you go, so you’ll need two hands to do these last few rolls to keep the dough from ripping or sticking together).
Sprinkle sheet with flour; halve cross-wise. Transfer to a flour-dusted parchment paper. Repeat with remaining dough, adding flour-dusted parchment paper between each layer.
Tightly roll each sheet, from short end to short end; cut cylinder cross-wise into 3/8 inch-wide strips.
Unroll strips and toss with cornmeal or semolina; spread on a floured parchment sheet and cover with a kitchen towel. Let dry for 30 minutes.
Cook Tagliatelle in a large pot of salted boiling water until al dente, about 2 minutes. Drain; transfer to a bowl and toss with 2 cups of the Bolognese Ragu. Serve with grated Parmigiano-Reggiano.
Serve with warm Foccacia bread, an Italian green salad and a glass of Chianti. Mangia!
Onion, Olive & Rosemary Focaccia:
Preheat oven to 425 degrees F.
Add the yeast to warm water and stir to mix through. Let the yeast and water mixture sit for a few minutes. In the bowl of an electric mixer, combine the yeast mixture, potatoes, 2 cups of water, and ½ cup of oil. Add the flour and salt and using the paddle attachment, mix at a low speed for 2 to 3 minutes. The dough will be sticky and rough.
Cover the bowl with plastic wrap and allow the dough to ferment until doubled, 45-60 minutes. Coat half a sheet pan with the 2 tbsp of oil and press the dough evenly into the pan. Let the dough rest periodically if it seems too elastic.
Press the rosemary, onions, olives and cheese evenly into the surface of the focaccia and allow the dough to double, about 30 minutes. With the point of a pastry knife, pierce the dough gently at 2 inch intervals. In a squirt bottle, combine the remaining oil and water. Shake well and spray across the focaccia, moistening it well. Add your favorite toppings.
Bake until well browned on the top and bottom, about 25 minutes. Let cool slightly, cut into squares and serve.
Blood Orange Panna Cotta:
Pour 1 cup juice into medium saucepan; sprinkle gelatin over. Let stand 15 minutes.
Stir in gelatin mixture over low heat until gelatin dissolves, 1 to 2 minutes. Add 1/3 c. sugar and 5 tsp orange peel; stir until sugar dissolves, 1 to 2 minutes longer. Strain into medium bowl, pressing on solids. Discard solids in strainer. Cool juice mixture 10 minutes. Whisk yogurt, cream and lemon juice into orange juice mixture until smooth. Divide among six small goblets or sherbet glasses. Chill until set, at least 4 hours ahead.
Stir 1 1/3 cups orange juice, 2 tbsp sugar, 2 tsp orange peel, and cardamom in medium saucepan over low heat until sugar dissolves. Increase heat and boil until reduced to 6 tbsp, 16-17 minutes. Strain syrup into small bowl; chill.
Spoon some of the syrup over each panna cotta and serve. For extra garnish, serve with some berries and some sprigs of mint.

Notes

Bolognese recipe from the Bolognese Chapter of the Accademia Italiana della Cucina, decreed as the official “Classic Ragu alla Bolognese” recipe in October 1982.

Blood Orange Panna Cotta recipe sourced from Bon Appetit, January 2011.

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February 13, 2011April 12, 2021

In the Mood For Love: Aphrodisiac recipes

Aphrodisiac Recipes To Spice Up Your Valentine’s Day

“Aphrodisiac: any of various forms of stimulation thought to arouse sexual excitement. Aphrodisiacs may be classified in two principal groups: (1) psycho-physiological (visual, tactile, olfactory, aural) and (2) internal (stemming from food, alcoholic drinks, drugs, love potions, medical preparations)”.

We’ve all heard that there are certain foods that have aphrodisiac powers, but which ones and what effect do they have on romance? There are several foods that increase passion and the mood for love – almonds, arugula, asparagus, avocado, bananas, basil, chilies, chocolate, coffee, figs, garlic, ginger, honey, nutmeg, oysters, pinenuts, raspberries, strawberries, black truffles, vanilla and wine, just to name a few.

Truffles are said to stimulate and sensitize the skin for touch. Vanilla’s scent and flavor is known to increase lust. Chilies increase blood flow and sex drive. The chemicals in chocolate trigger neurochemicals in the brain that increases passion. Red wine relaxes and stimulates the senses.

For Valentine’s Day, I rounded up a few recipes featuring some of these love-ly passion-inspiring foods, guaranteed to spice up your night and make it one to remember!

Broiled Oysters with Fresh Herbs, Garlic and Cheese

Ingredients:

24 fresh oysters
¾ cup of breadcrumbs
2 cloves garlic, chopped
1 teaspoon of Dijon mustard
1 teaspoon of olive oil
½ teaspoon of fresh thyme, chopped
½ teaspoon of fresh basil, chopped
¼ teaspoon of fresh marjoram, chopped
Zest of one lemon
2 tablespoons of grated Parmesan cheese

Directions:

Shuck the oysters and set aside on the half shell. Discard the remaining shells.  In a bowl, mix the breadcrumbs, garlic, mustard, olive oil, thyme, basil, marjoram, lemon zest and Parmesan.   Top each oyster with about 1 teaspoon of the breadcrumb mixture and place the oysters on a baking sheet. Cook under high broiler (grill) for about 6 minutes or until the oysters are crispy and golden brown.   Serve hot, with a wedge of lemon and your favorite hot pepper sauce on the side. Pop open a bottle of your best bubbly and indulge with your honey.

Recipe adapted from www.oysterrecipes.org

Milk Soup with Truffles au Gratin

Ingredients:

2 c. of chicken juice (gravy)
2 + 2/3 c. of milk cream
1 oz. of fresh truffle
2 lbs. of fresh bread
2/3 c. of truffle juice
1/3 c. of milk
2/3 c. of egg whites
Salt, white pepper

Preparation:

Reduce the chicken juice to half.

Add the milk, milk cream and reduce again.

Add the truffle juice and reduce until you get a nice texture.

Check on seasoning and put aside for the moment.

Preparation of the bread toasts:

Whisk 2/3 c. of cream, season with salt and pepper.

Cut the bread into 1 inch thick slices and cut them into circles (2 inch diameters)

Toast both sides of the bread pieces, dig one side on the piece and pour the wiped cream into it, bake it “au gratin”
under the broiler for a few minutes until lightly browned around the edges.

Recipe originated from French-Truffles.com

Chocolate Chicken

2 lbs. chicken, cut up — (2 to 2 1/2)
3 Tbsp. vegetable oil
2 cups chicken stock
1/2 cup unsweetened cocoa
1 Tbsp. vegetable oil — (1 to 2)
1/4 tsp. cloves
1/2 tsp. cinnamon
3/4 tsp. anise seed
1/2 cup almonds, chopped
1/2 cup peanuts, chopped
1 Tbsp. sugar
1 tsp salt
3 tomatoes, chopped
2 medium onions, chopped
1/2 tsp. fresh pepper
2 tsp. hot crushed red peppers
1/8 tsp. cayenne (or to taste)
Sesame seeds

Brown chicken in a medium skillet in hot oil. Remove to a large (13x9x2) cake pan or baking dish. Pour oil from skillet and add the stock. Simmer 5 minutes. Mix cocoa with vegetable oil to form a paste. Add cloves, cinnamon, anise seed, and blend. Stir spice mixture into simmering stock and simmer 5 minutes more, stirring occasionally.  Pour mixture over the chicken parts. Cover and bake in preheated 350-degree oven until chicken is tender (around 1 to 1 1/2 hours). Serve sprinkled with sesame seeds over a bed of rice.

Spicy Scallops with Capellini

Ingredients:

1 pound sea scallops, quartered if large
6 tablespoons extra-virgin olive oil
1/4 cup dry white wine
2 tablespoons coarsely chopped flat-leaf parsley
1 tablespoon minced garlic
1 small dried chipotle chile with seeds, stemmed and chopped
Fine sea salt
1/2 pound capellini

Directions:

Preheat the oven to 400°. In a large shallow glass or ceramic baking dish, toss the scallops with the oil, wine, parsley, garlic and chipotle. Season with salt and bake for about 15 minutes, or until the oil is sizzling and the scallops are firm.

Meanwhile, in a large pot of boiling salted water, cook the capellini until just al dente, about 3 minutes. Drain; transfer to a serving bowl. Add the scallops and their juices, toss well and serve immediately.

Serves 4.

Recipe originated from Food and Wine magazine.

Coffee and Chocolate Braised Short Ribs

Ingredients:

Olive oil or lard
5 lbs beef short ribs
Salt and Pepper
1 large onion, chopped
1 large red bell pepper, chopped
1 jalapeno pepper, seeded and chopped
2 cloves of garlic, minced
2 Tbsp brown sugar
1 tsp chili powder
1/2 tsp oregano
1 tsp cumin
2 cups strong coffee
1.5 cups chopped tomatoes, with juice (or one 28 oz can)
1 Tbsp tomato paste
1 cup unsweetened chocolate (70% or higher cacao)
Cilantro, chopped (for garnish)

Preparation:

Rinse short ribs under cold water and pat dry, season liberally with salt and pepper. Heat the olive oil in a cast iron pan or Dutch oven over medium high heat.

Place a few of the short ribs in the pan, being careful not to crowd them. Brown the short ribs well on all sides until they have a nice seared brown color. Transfer the meat to a plate and continue to cook the rest of the ribs. When done, remove all of the meat to the plate.

Reduce the heat to medium. If you used a cast iron pan for the browning, heat more oil in a large oven safe covered casserole dish. If you’re using a Dutch oven, just keep on cooking.

Add the onions and peppers and cook until the onions are translucent, approximately 5-10 minutes. Next mix in the garlic and cook for another minute. Stir in the brown sugar and spices and cook for 5 minutes longer. Add the coffee, chopped tomatoes, and tomato paste and bring the whole mixture to a boil.

Return the short ribs to the pot and cover. Braise in the oven for 1.5 to 2 hours. Mix in the chocolate until melted. Season ribs with salt and pepper, and garnish with fresh parsley. Serve over rice, mashed potatoes, pasta or polenta. Indulge in a nice hearty red such as a Cabernet or Zinfandel or Shiraz which goes great with the chocolate and spicy flavors in this dish.

Recipe adapted from the Washington Local and Seasonal Cookbook

Arugula and Avocado Salad With Shaved Parmesan and Toasted Pine Nuts

Ingredients:

2 bunches arugula, washed and dried ( about 6 cups)
1 avocados, peeled and sliced
Shaved parmigiano-reggiano cheese, to taste

Lemon Dressing

2 tablespoons fresh lemon juice
1 medium garlic cloves, finely minced
4 -5 tablespoons olive oil
salt and pepper

Directions

To make the dressing, in a small bowl, combine the lemon juice and garlic. Slowly whisk in olive oil until the mixture is creamy. Season with salt and pepper.

Place arugula in a serving bowl and add dressing to taste. Mix well. Top with avocado slices, drizzle a bit more dressing over them and season with a pinch of salt. Using a vegetable peeler, shave slivers of Parmesan over the top.

Top off the salad with some toasted pine nuts for an extra crunch (and spice to your Valentine’s Day!)

Serves 4.

Recipe originated from Food.com

Bananas Foster

Ingredients

¼ cup (½ stick) butter
1 cup brown sugar
½ teaspoon cinnamon
¼ cup banana liqueur
4 bananas, cut in half  lengthwise, then halved
¼ cup dark rum
4 scoops vanilla ice cream

Instructions

Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately. Prepare to swoon almost immediately.

Recipe originated from Brennan’s Restaurant in New Orleans.

Chocolate Honey Mousse

Ingredients

12 oz of dark crispy chocolate
5-6 dessert spoons of pure honey
3 cups of fresh cream

Instructions

Mix together dark chocolate (should be crushed into pieces), 5 dessert spoons honey and ¾ cup of fresh cream. The ingredients
should be mixed over luke warm water. This mixture will need to be stirred constantly, till the dark chocolate stats to melt and combines itself with the honey and cream.

Once all three ingredients have blended into one another, keep it aside for it to cool.

While the chocolate mixture is kept aside to cool, start whipping the remaining cream (2 ¼ cups) but not very firm.

Once the cream is whipped and the chocolate mixture is cool, gradually and slowly fold the cream into it. Blend this mixture well.

Take a special serving dish and carefully pour the whole mixture into it and keep it to set in the refrigerator.

The chocolate honey mousse can also be poured into separate individual bowls as it does make a lavish amount.

If the mousse is poured into one whole serving dish, the chocolate honey mouse might take about 3 to 4 hours for it to set well.

Chocolate honey mousse can be served with creamy vanilla ice cream. Garnish with crushed nuts as a topping.

White Chocolate Raspberry Tart

Ingredients:

1 ¼ cup of walnuts, finely chopped
¾ cup of unsalted butter, softened
3 tablespoons of sugar
1 ½ cup of flour
1 teaspoon of freshly-grated orange zest
1 large egg, lightly beaten
3 cups of fresh raspberries
12 oz of white chocolate, chopped
½ cup of heavy cream, warmed
½ cup of whipped cream, to garnish

Directions:

In a bowl with an electric mixer, blend walnuts, ¾ of the butter, sugar, flour, orange zest and egg until thoroughly combined, and press into an 11-inch tart pan with removable bottom.

Freeze the shell for 15 minutes.  While the shell is freezing, preheat your oven to 375°F.   Bake the shell in middle of your oven for 25-30 minutes, or until golden brown.   Allow the shell to cool on a rack.

Remove the side of pan and transfer the shell to a plate.   Fill shell with 2 ½ cups of raspberries.

In a large metal bowl set over a saucepan of barely simmering water, melt the white chocolate.   Remove the bowl from the heat and whisk in the cream and the remaining butter, whisking until smooth.   Spread the white chocolate mixture over the raspberries, smoothing top and chill, covered, for 3 hours or overnight.

Garnish the tart with whipped cream and remaining ½ cup of raspberries.  Serve at room temperature.

Recipe originated from www.raspberryrecipes.net

Read more about Aphrodisiac Foods and History

November 28, 2010January 19, 2021

An Intimate Gathering: Holiday Dinner Party Menu

Since the holidays are rapidly approaching, I’m planning an intimate dinner party with friends featuring some of my favorite recipes to make a delicious, warming and elegant meal. Filet Mignon with Mushroom and Rosemary Sauce for the entree, Green Chile Macaroni and Cheese as a side, Pear, Arugula and Pancetta as an accompanying winter salad, and rich, decadent Chocolate Mousse for dessert.

Filet Mignon with Mushroom and Rosemary Sauce

Filet Mignon has always been one of my favorites, and it is one of the most elegant cuts of steak, and served medium rare is juicy, tender, and succulent. Top it off with a Mushroom wine sauce, serve it with a Pear, Gorgonzola and Walnut salad with Vinaigrette and a Cheesy Pasta side dish with a kick, and you’ve got an elegant dinner party menu for a small group of friends. I saw this recipe on Giada DeLaurentis’ show Giada at Home, and it caught my eye as the perfect dish for an intimate dinner party with friends around the holidays.

Ingredients

Steaks:

Vegetable oil cooking spray

2 (8-ounce) filet mignon steaks

Kosher or Sea Salt and freshly ground black pepper

3 tablespoons olive oil

Gravy:

2 tablespoons olive oil

2 large or 4 small shallots, minced

2 cups (about 5 ounces) assorted mushrooms, such as cremini, shiitake and button, coarsely chopped

Kosher salt and freshly ground black pepper

1/2 cup dry Marsala wine

1 1/2 cups low-sodium beef broth

1 1/2 tablespoons chopped fresh rosemary leaves

1 1/2 tablespoons all-purpose flour

3 tablespoons unsalted butter, at room temperature

Preparation:

Steak: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a small baking sheet with vegetable oil cooking spray. Set aside. Season the steaks with salt and pepper, to taste. In a large skillet, heat the oil over medium-high heat. Add the steaks and brown on all sides, about 4 minutes. Transfer to the prepared baking sheet and bake for 10 minutes for medium-rare doneness. Let the steaks rest for 5 minutes on a cutting board.

Gravy: In the same skillet used for the steak, heat 2 tablespoons of oil over medium-high heat. Add the shallots and mushrooms and season with salt and pepper, to taste. Cook until the shallots are soft, about 5 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until most of the liquid has evaporated, about 2 minutes. Stir in the beef broth and rosemary. Whisk in the flour until smooth. Bring the mixture to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until half of the liquid has evaporated and the sauce has thickened slightly, about 10 minutes. Remove the pan from the heat and stir in the butter until smooth. Season with salt and pepper, to taste.

Cutting across the grain, slice the steak into 1/4-inch thick slices and arrange on a platter. Pour the sauce into a serving bowl and serve alongside the meat.

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Green Chile Macaroni and Cheese

Macaroni and Cheese is a classic comfort food and every year I go on a search for a new recipe and this one caught my eye. (Bon Appetit magazine Dec 2010 issue). This recipe originates from the popular Seattle restaurant, Roaring Fork by Chef Robert McGrath. It’s made with roasted poblano chile peppers which gives it a nice kick and extra texture and flavor to the cheesy goodness. The recipe calls for macaroni and red onion but I decided to substitute penne for the macaroni and shallots for the onion, and added a teaspoon of smoked paprika, extra cheddar cheese and a few slices of crumbled pancetta on top to dress it up a bit. You can also toss the pasta in a cast iron pan and top it off with some buttery panko bread crumbs and throw it in the oven for 30-40 minutes on 350 degrees for a crunchy delicious topping. It makes 6 appetizer or side-dish servings.

Ingredients:

1 whole fresh poblano chile plus 1/4 c. chopped fresh poblano chiles

1 tbsp corn oil

1/4 c. chopped red bell pepper

1/4 c. chopped red onion (or shallots)

1 garlic clove, minced

4-5 slices of pancetta, diced and cooked

1/2 c. fresh or frozen thawed corn kernels

3/4 c. whipping cream

1 tsp smoked paprika

2 c. fresh cooked macaroni (2/3 c. dried) or penne (or any tubular shaped pasta)

1/2 c. grated hot pepper Monterey Jack cheese

1/2 c. grated cheddar cheese

Topping: Melted butter and Panko bread crumbs, put entire dish in a cast iron pan, top

with buttered crumbs and bake in oven until topping is crunchy and golden

Preparation:

Char whole chile directly over gas flame or in broiler until blackened on all sides. Transfer to paper bag, seal. Let stand 15 mins. Peel, seed, and coarsely chop chile. Transfer to processor, puree until smooth.

Chop the pancetta and cook until crisp in a heavy large saucepan over medium-high heat. Remove bacon and drain on a small plate with paper towels and reserve some of the bacon drippings and add the oil back in to the pan.

Add 1/4 c. chopped chile, bell pepper, onion, and garlic. Saute until soft, about 4 mins. Add corn; stir 1 minute. Add cream and chile puree; bring to boil. Add macaroni and cheese; stir until cheese melts and mixture is heated through. Season with salt and pepper to taste and top with pancetta crumbles.

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Pear, Arugula and Pancetta Salad

This is one of my favorite winter salads made with peppery arugula, fresh sliced pears, pancetta and a crisp Champagne Vinaigrette. It goes perfect with the steak and pasta and gives a fresh flavor to the meal.

For vinaigrette:

1 tablespoon Champagne vinegar

1 tablespoon mild honey

1/2 tablespoon fresh lemon juice

1/8 teaspoon salt

1/8 teaspoon coarsely ground black pepper

3 tablespoons olive oil

For salad:

2 oz thinly sliced pancetta (4 to 5 slices)

1 tablespoon olive oil

2 firm-ripe pears

4 cups baby arugula or torn larger arugula (1 1/4 lb)

3 oz ricotta salata, thinly shaved with a vegetable peeler

Toasted Walnuts for topping

Make vinaigrette: Whisk together vinegar, honey, lemon juice, salt, and pepper in a salad bowl. Add oil in a slow stream, whisking until combined well.

Make salad:  Cook pancetta in oil in a 10-inch heavy skillet over moderate heat, turning frequently, until just crisp, about 5 minutes. Transfer to paper towels to drain (pancetta will crisp as it cools). Tear into bite-size pieces.

Halve pears lengthwise, core, and cut lengthwise into 1/4-inch-thick slices. Add pears to dressing along with arugula, cheese, and pancetta, tossing to coat. Top with a handful of toasted walnuts for some crunchy texture.

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Chocolate Mousse

I can’t think anything else on the planet that I love more than chocolate. Whip up this delicious ingredient with brandy and cream and you’ve got the perfect French dessert – chocolate mousse. Dark and rich, creamy and decadent – it’s the perfect ending for a special dinner party with friends during the holidays. I found this recipe on Molly Wizenberg’s blog, Orangette (she’s one of my favorite Bon Appetit food writers, ever!). This recipe is adapted from the original recipe in Cook’s Illustrated, 2006.

Ingredients:

8 oz. Ghiradelli bittersweet chocolate, 60% cacao, finely chopped

2 Tbsp. Dutch-processed cocoa powder

1 tsp. instant espresso powder

5 Tbsp. water

1 Tbsp. brandy

2 large eggs, separated

1 Tbsp. sugar, divided

1/8 tsp. salt

1 cup plus 2 Tbsp. cold heavy cream

For serving:

Very lightly sweetened whipped cream and chocolate shavings

Combine the chocolate, cocoa powder, espresso powder, water, and whiskey in a medium heatproof bowl. Place over a saucepan filled with 1 inch of gently simmering water, and stir frequently until the chocolate is melted and the mixture is smooth. Remove from the heat.

In another medium bowl, combine the egg yolks, 1 ½ teaspoons sugar, and salt. Whisk until the mixture lightens to a pale yellow color and thickens slightly, about 30 seconds. Pour the melted chocolate mixture into the egg mixture, and whisk until combined. Set aside for about 5 minutes, until just warmer than room temperature.

In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-low speed until frothy. Add the remaining 1 ½ teaspoons sugar, increase the mixer speed to medium-high, and beat until soft peaks form when the whisk is lifted. Detach the whisk and bowl from the mixer, and whisk the last few strokes by hand, making sure to scrape up any unbeaten whites from the bottom of the bowl. Using the whisk, stir about ¼ of the beaten egg whites into the chocolate mixture, to lighten it. Then, using a rubber spatula, gently fold in the remaining egg whites until only a few white streaks remain.

In the now-empty mixer bowl, whip the heavy cream at medium speed until it begins to thicken. Increase the speed to high, and whip until soft peaks form when the whisk is lifted. Using a rubber spatula, fold the whipped cream into the mousse until no white streaks remain. Spoon into 6 to 8 individual serving dishes – I like to use teacups – or, if you’re feeling casual, mound it up in a single serving bowl. Cover with plastic wrap, and refrigerate until firm, at least 2 hours and up to 24 hours.

For best texture, let the mousse sit at room temperature for 10 minutes before serving. Serve with very lightly sweetened whipped cream and chocolate shavings.

Makes 6 to 8 servings