My favorite celebri-chef is Robert Irving. This is his recipe. It doesn't have his muscles or his big heart but it tastes wonderful!
Ingredients
2 pounds ricotta cheese
2/3 cup sugar
6 large eggs
1/4 cup plus 1 tablespoon all-purpose flour
1 tablespoon orange zest
1 teaspoon orange-flavored liqueur, such as Grand Mariner
1 teaspoon vanilla pulp
1/8 teaspoon salt
Pinch ground cinnamon
Preheat the oven to 300 degrees F. In a large bowl, blend the ricotta until smooth. Then whisk in the sugar and flour. Next, whisk in the eggs one at a time. Then finish with the orange zest, liqueur, vanilla, salt and cinnamon. Once mixed, pour the batter into a sugared springform pan bake until set and golden brown, 1 hour 15 minutes.
Remove and allow to cool for 30 minutes before refrigerating. Portion into 9 to 16 slices.
Showing posts with label Italian. Show all posts
Showing posts with label Italian. Show all posts
6/2/13
5/31/13
Tuscanny Chicken Stew
This is a hearty, rustic stew full of bold flavors that I utterly slaughter by serving over yellow rice. It's good that way. Heh.
Ingredients
½ teaspoon kosher salt
½ teaspoon black pepper, freshly ground
1 teaspoon tarragon
1 teaspoon thyme
1 teaspoon oregano
3 lbs boneless skinless chicken thighs
2 stalks celery, finely chopped
2 medium yellow onions, finely chopped
1 red bell pepper, seeded, finely chopped
2 (15 ounce) cans Italian tomatoes, chopped
1/2 cup dry sherry (drinking not cooking)
1 cup chicken stock
1/2-1 teaspoon crushed red pepper flakes
Cooked rice
375°F. Mix the first 5 herbs and spices in a large plastic bag. Wash chicken and pat dry. Place chicken, one piece at a time, in the spices, close the bag, shake to thoroughly coat. set aside. Heat a dutch oven over a medium high burner. Add oil, onions, celery, and bell pepper. Sauté 'til onions are translucent then set aside. Brown chicken in dutch oven with remaining oil then return vegetables to the pot.
Add tomato sauce, tomatoes, sherry, chicken stock, and red pepper flakes. Mix well. Bake, covered, 60 minutes. Uncover, bake another 30 minutes or more to reduce the sauce. Stir occasionally to keep the thighs from raising to the top and drying out.
Ingredients
½ teaspoon kosher salt
½ teaspoon black pepper, freshly ground
1 teaspoon tarragon
1 teaspoon thyme
1 teaspoon oregano
3 lbs boneless skinless chicken thighs
2 stalks celery, finely chopped
2 medium yellow onions, finely chopped
1 red bell pepper, seeded, finely chopped
2 (15 ounce) cans Italian tomatoes, chopped
1/2 cup dry sherry (drinking not cooking)
1 cup chicken stock
1/2-1 teaspoon crushed red pepper flakes
Cooked rice
375°F. Mix the first 5 herbs and spices in a large plastic bag. Wash chicken and pat dry. Place chicken, one piece at a time, in the spices, close the bag, shake to thoroughly coat. set aside. Heat a dutch oven over a medium high burner. Add oil, onions, celery, and bell pepper. Sauté 'til onions are translucent then set aside. Brown chicken in dutch oven with remaining oil then return vegetables to the pot.
Add tomato sauce, tomatoes, sherry, chicken stock, and red pepper flakes. Mix well. Bake, covered, 60 minutes. Uncover, bake another 30 minutes or more to reduce the sauce. Stir occasionally to keep the thighs from raising to the top and drying out.
5/30/13
Zuppa Toscana
This is one of my favorite sick food soups. It even has kale- which I normally shudder at and then replace with fresh spinach.
Ingredients
1 lb Italian sausage (I like mild sausage)
2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
1 large onion, chopped
1/4 cup bacon bits (optional)
2 garlic cloves, minced
2 cups kale or 2 cups swiss chard, chopped
2 (8 ounce) cans chicken broth
1 quart water
1 cup heavy whipping cream
Chop or slice uncooked sausage into small pieces. Brown sausage in your soup pot. Add chicken broth and water to pot and stir. Place onions, potatoes, and garlic in a separate pot. Cook on medium heat until potatoes are done. Add sausage and bacon. Salt and pepper to taste. Simmer for another 10 minutes. Turn to low heat. Add kale and cream. Heat through and serve.
Ingredients
1 lb Italian sausage (I like mild sausage)
2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
1 large onion, chopped
1/4 cup bacon bits (optional)
2 garlic cloves, minced
2 cups kale or 2 cups swiss chard, chopped
2 (8 ounce) cans chicken broth
1 quart water
1 cup heavy whipping cream
Chop or slice uncooked sausage into small pieces. Brown sausage in your soup pot. Add chicken broth and water to pot and stir. Place onions, potatoes, and garlic in a separate pot. Cook on medium heat until potatoes are done. Add sausage and bacon. Salt and pepper to taste. Simmer for another 10 minutes. Turn to low heat. Add kale and cream. Heat through and serve.
4/13/13
Asiago Cream Sauce
We do a lot of white sauces for my middle boy who has IBS. My oldest hates most white sauces, so we try a lot of different varieties. Here's one of them.
Ingredients:
4 cup heavy whipping cream
1/8th tsp dry chicken stock
1/4 cup asiago cheese
1 tbsp cornstarch
20oz cold water
To make the sauce, heat cream to very hot and just bubbly (but not a boil). Add the chicken base and cheese. Stir constantly with a wire whisk and bring temperature back to just bubbly.
Dissolve cornstarch in the cold water and add to sauce. Bring to a slow simmer to cook out starch. Serve over pasta immediately.
Gnocci
Homemade potato pasta. If you've never had gnocci, it can be used almost the same way as you would pasta or pierogis. It's great in soups, creamy sauces, pesto, fried onions and mozzarella or tomato sauces. I've even had it under pot roast and gravy. Gluten free notes are in purple.
Ingredients:
4 1/2 cups riced potatoes
2 cups all purpose flour or 2 cups rice flour
1 1/2 eggs, beaten
Water and salt for boiling
Mix all ingredients together by hand; knead until it forms a ball. Roll a piece out into a rope, approximately 1/2" wide, and as long as you desire. Cut the rope into 1/2 - 3/4" pieces and roll each piece onto the top of tongs of a regular dinner fork. Rolling about 3/4 way around is sufficient. This creates a nice decorative pattern.
Bring a pot of salted water to a boil; add the gnocchi and cook for approximately 4-5 minutes or until they float to the surface.
Ingredients:
4 1/2 cups riced potatoes
2 cups all purpose flour or 2 cups rice flour
1 1/2 eggs, beaten
Water and salt for boiling
Mix all ingredients together by hand; knead until it forms a ball. Roll a piece out into a rope, approximately 1/2" wide, and as long as you desire. Cut the rope into 1/2 - 3/4" pieces and roll each piece onto the top of tongs of a regular dinner fork. Rolling about 3/4 way around is sufficient. This creates a nice decorative pattern.
Bring a pot of salted water to a boil; add the gnocchi and cook for approximately 4-5 minutes or until they float to the surface.
4/12/13
White Chicken Basil Lasagne
White lasagnes are made using a cream based sauce instead of a tomato sauce. My little guy with IBS tolerates them much better than tomato sauces. All conversions for gluten free are in purple.
Ingredients:
3/4 cup mozzarella cheese, shredded
1/2 cup frozen or 2 handfuls fresh spinach
1 chicken breast
2 slices of bacon or 2 slices gluten free bacon
1 tablespoon extra virgin olive oil
1 shallot), minced
1 garlic clove (medium), minced
1/4 cup dry white wine or chicken broth
1/2 tablespoon dry basil
1/8 teaspoon ground thyme
salt and freshly ground pepper
3 tablespoons Parmesan & Romano cheese
2 tablespoons bread crumbs or gluten free bread crumbs
1 large egg
3 tablespoons heavy whipping cream
1-2 boxes lasagne noodles or gluten free lasagna noodles
1/2 cup heavy whipping cream
1/2 cup basil pesto sauce or gluten free basil pesto sauce
1/4 cup chicken stock
If using frozen spinach, begin to defrost. If using fresh, wash, drain, pat dry and roughly chop.
Place chicken breast in a sauce pan covered with water by about 1-2 inches. Bring to a boil and cook for 15 minutes. It's okay if it's a little pink, as it will be cooked for additional time later on. Drain and set aside to cool.
Fry bacon in a large skillet, not crispy, but done. While it is cooking, coarsely chop the chicken breast and set aside. Remove bacon and set aside to cool. To the bacon drippings in the skillet, add the shallots, garlic, chopped chicken, spinach, and wine; stir. Sauté until onion is tender, wine is almost cooked out, and if using, until fresh spinach is wilted. Add chopped bacon and seasonings; stir; and cook for about 2 minutes.
Add chicken mixture and all remaining ingredients, including the remaining oil, to a food processor and pulsate until incorporated. It should be paste-like. Bring a very large pot of water to a boil; add 1 tablespoon oil; then about 20 lasagna noodles; cook for 10 minutes.
Preheat oven to 350°F. Oil a 9x9 inch casserole dish; layer noodles then spread some spinach mixture (no need to cover the entire noodles); then repeat until about 5-6 noodle layers high, ending with noodles. Whisk sauce ingredients together in a bowl and pour over the top (it's okay if it's runny), allowing the sauce to drip down the sides and to the bottom of the dish. Sprinkle the top with mozzarella cheese. Bake for 40 minutes. Allow to cool at room temperature about 15 minutes before slicing. Slice with a serrated knife.
Ingredients:
3/4 cup mozzarella cheese, shredded
1/2 cup frozen or 2 handfuls fresh spinach
1 chicken breast
2 slices of bacon or 2 slices gluten free bacon
1 tablespoon extra virgin olive oil
1 shallot), minced
1 garlic clove (medium), minced
1/4 cup dry white wine or chicken broth
1/2 tablespoon dry basil
1/8 teaspoon ground thyme
salt and freshly ground pepper
3 tablespoons Parmesan & Romano cheese
2 tablespoons bread crumbs or gluten free bread crumbs
1 large egg
3 tablespoons heavy whipping cream
1-2 boxes lasagne noodles or gluten free lasagna noodles
1/2 cup heavy whipping cream
1/2 cup basil pesto sauce or gluten free basil pesto sauce
1/4 cup chicken stock
If using frozen spinach, begin to defrost. If using fresh, wash, drain, pat dry and roughly chop.
Place chicken breast in a sauce pan covered with water by about 1-2 inches. Bring to a boil and cook for 15 minutes. It's okay if it's a little pink, as it will be cooked for additional time later on. Drain and set aside to cool.
Fry bacon in a large skillet, not crispy, but done. While it is cooking, coarsely chop the chicken breast and set aside. Remove bacon and set aside to cool. To the bacon drippings in the skillet, add the shallots, garlic, chopped chicken, spinach, and wine; stir. Sauté until onion is tender, wine is almost cooked out, and if using, until fresh spinach is wilted. Add chopped bacon and seasonings; stir; and cook for about 2 minutes.
Add chicken mixture and all remaining ingredients, including the remaining oil, to a food processor and pulsate until incorporated. It should be paste-like. Bring a very large pot of water to a boil; add 1 tablespoon oil; then about 20 lasagna noodles; cook for 10 minutes.
Preheat oven to 350°F. Oil a 9x9 inch casserole dish; layer noodles then spread some spinach mixture (no need to cover the entire noodles); then repeat until about 5-6 noodle layers high, ending with noodles. Whisk sauce ingredients together in a bowl and pour over the top (it's okay if it's runny), allowing the sauce to drip down the sides and to the bottom of the dish. Sprinkle the top with mozzarella cheese. Bake for 40 minutes. Allow to cool at room temperature about 15 minutes before slicing. Slice with a serrated knife.
4/9/13
Baked Ricotta
Looking for an out of the ordinary Italian recipe for tonight? How about this rich puff, similar to a quiche, but much more savory. Thank you Leite's Culinaria for this wonderful recipe.
Ingredients:
Butter for the baking dish
15 to 18 ounces fresh whole-milk ricotta (not reduced fat)
2 large eggs
3 1/2 ounces Parmigiano-Reggiano, grated
A few fresh oregano leaves, finely chopped
1 chile, seeded and thinly slice
Salt and freshly ground black pepper, to taste
Preheat the oven to 400°F (204°C). Butter a 2-cup baking dish.
Beat all the ingredients in a bowl with a fork or a standing mixer until well combined. Transfer the mixture to the baking dish and bake until golden and puffed, 25 to 30 minutes, give or take a little depending on how shallow or deep your baking dish is. Let cool slightly prior to serving straight from the baking dish by the generous spoonful.
Ingredients:
Butter for the baking dish
15 to 18 ounces fresh whole-milk ricotta (not reduced fat)
2 large eggs
3 1/2 ounces Parmigiano-Reggiano, grated
A few fresh oregano leaves, finely chopped
1 chile, seeded and thinly slice
Salt and freshly ground black pepper, to taste
Preheat the oven to 400°F (204°C). Butter a 2-cup baking dish.
Beat all the ingredients in a bowl with a fork or a standing mixer until well combined. Transfer the mixture to the baking dish and bake until golden and puffed, 25 to 30 minutes, give or take a little depending on how shallow or deep your baking dish is. Let cool slightly prior to serving straight from the baking dish by the generous spoonful.
4/6/13
Chicken Marsala
I love Italian food, though it's hard to get good Italian food in my town that doesn't cost an arm and a leg. I typically serve this over mashed potatoes or a potato/parsnip mixture instead of over pasta. It's also very good when served over steamed broccoli.
Ingredients:
4 tablespoons butter
4 boneless skinless chicken breast halves
4 shallots, chopped fine
1/2 lb mushroom, sliced
1/4 cup dry marsala
1/2 cup heavy cream
1 teaspoon lemon juice
Pound chicken breasts to even out thickness and lightly salt and pepper. In large skillet, saute chicken in 2 T melted butter until lightly browned, about 2 minutes per side.Remove from pan and set aside.
Melt remaining butter in pan and add shallots and mushrooms.Cook until mushrooms are lightly browned.Add Marsala and bring to a boil, scraping browned bits from bottom of pan.Add cream and lemon juice and return to a boil.Season with salt and pepper.
Return chicken to pan for about 3 minutes to reheat and finish cooking.Serve atop buttered fettucini.
Ingredients:
4 tablespoons butter
4 boneless skinless chicken breast halves
4 shallots, chopped fine
1/2 lb mushroom, sliced
1/4 cup dry marsala
1/2 cup heavy cream
1 teaspoon lemon juice
Pound chicken breasts to even out thickness and lightly salt and pepper. In large skillet, saute chicken in 2 T melted butter until lightly browned, about 2 minutes per side.Remove from pan and set aside.
Melt remaining butter in pan and add shallots and mushrooms.Cook until mushrooms are lightly browned.Add Marsala and bring to a boil, scraping browned bits from bottom of pan.Add cream and lemon juice and return to a boil.Season with salt and pepper.
Return chicken to pan for about 3 minutes to reheat and finish cooking.Serve atop buttered fettucini.
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