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VATICAN-CITY Appetizers & Soups
Desserts influenced by Italy
Pizzellis
Chocolate raspberry ice cream
Meringue-strawberry
Strawberry-topped lime mousse tart
Bavarois turinoise
Apricot tart
Rose shaped apple dessert
Baked alaska snow balls
liquid Measures
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non-liquid ingredients
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Appetizers & Soups influenced by Italy
Goat cheese and sun-dried tomato toasts
Cold broccoli soup
Caprese salad
Roasted tomatoes
Polenta fries
Eggplant caviar
Summer salad
Roasted tomatoes and red peppers
VATICAN-CITY Main Dishes
Calzones
Cannellonis
Gnocchi alla romana
Main Dishes influenced by Italy Eggplant and tomato with chevre Goat cheese and sun-dried tomato toasts Parmesan and thyme crackers Bruschetta orzo salad Roasted tomatoes Asparagus mimosa Asparagus and tomato salad with feta Grilled tomatoes kebabs Pumpkin and sweet garlic custards Orzo with wild mushrooms
Cannellonis
Gnocchi alla romana
Main Dishes influenced by Italy Eggplant and tomato with chevre Goat cheese and sun-dried tomato toasts Parmesan and thyme crackers Bruschetta orzo salad Roasted tomatoes Asparagus mimosa Asparagus and tomato salad with feta Grilled tomatoes kebabs Pumpkin and sweet garlic custards Orzo with wild mushrooms
Side Dishes influenced by Italy
Celery root and mashed potatoes
Zucchini carpaccio salad
Asparagus mimosa
Creamed spinach
Broccoli rabe with parmesan cheese
Soft polenta
Spring green risotto
Pumpkin gnocchi with almond pesto
VATICAN-CITY Desserts
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
The Holy See is the central governing body of the entire Roman Catholic Church located within the Vatican City, an independent state located on the Vatican hill.
Vatican City's culinary history is essentially identical to that of Italy, with the exception that the foreigners living in the Vatican change regularly and with each new group comes new foods.
The city is too small to truly have a distinct culinary history so to understand the big picture, one must understand the historic diet and culinary influences of Italy.
Vatican City's culinary history is essentially identical to that of Italy, with the exception that the foreigners living in the Vatican change regularly and with each new group comes new foods.
The city is too small to truly have a distinct culinary history so to understand the big picture, one must understand the historic diet and culinary influences of Italy.
Appetizer Goat cheese and sun-dried tomato toasts 
These simple, colorful little cheese toasts can be served as an appetizer or alongside a green salad.
Serves: 6
1 teaspoon cream
1 teaspoon fresh thyme, chopped
1teaspoon fresh rosemary, chopped
1/4 cup olive oil
12 long slices of baguette, cut diagonally about 1/4 inch thick
3 to 4 sun-dried tomatoes
freshly ground black pepper
Serves: 6
Preparation time: 15 minutes
Cooking time:10 minutes
5 ounces goat cheese 1 teaspoon cream
1 teaspoon fresh thyme, chopped
1teaspoon fresh rosemary, chopped
1/4 cup olive oil
12 long slices of baguette, cut diagonally about 1/4 inch thick
3 to 4 sun-dried tomatoes
freshly ground black pepper
Preheat the oven to 425 degrees. In a mixing bowl, combine the cheese and cream together.
Mix in half of the herbs and set it aside. Brush one side of the bread slices with olive oil, and toast them in the oven or under the broiler so that both sides are lightly colored.
Remove them from the oven and spread the cheese over the oiled sides. Drain the sun-dried tomatoes, and slice into narrow strips.
Lay the strips of tomato in a crisscross or diagonal pattern over the top and return the bread to the oven.
Bake until the cheese is warm and soft, about 3 minutes. Garnish with the remaining herbs and a grinding of black pepper over the top.
Mix in half of the herbs and set it aside. Brush one side of the bread slices with olive oil, and toast them in the oven or under the broiler so that both sides are lightly colored.
Remove them from the oven and spread the cheese over the oiled sides. Drain the sun-dried tomatoes, and slice into narrow strips.
Lay the strips of tomato in a crisscross or diagonal pattern over the top and return the bread to the oven.
Bake until the cheese is warm and soft, about 3 minutes. Garnish with the remaining herbs and a grinding of black pepper over the top.
Appetizer Cold broccoli soup
Serves: 6
Preparation time: 20 minutes
Cooking time:20 minutes
4 medium potatoes 4 medium chopped onions
1 1/2 quarts chicken stock
2 cups chopped broccoli
1/2 cup heavy cream
1 teaspoon lemon juice
1 teaspoon salt
1/4 teaspoon ground white pepper
In a soup pot, combine potatoes and onions with the stock. Simmer until the vegetables are tender.
Add the broccoli and continue cooking for 10 minutes. Puree soup in a blender.
Refrigerate for several hours until thoroughly chilled.
At serving time stir in the cream, lemon juice, salt and pepper. Garnish soup with lemon slices
Add the broccoli and continue cooking for 10 minutes. Puree soup in a blender.
Refrigerate for several hours until thoroughly chilled.
At serving time stir in the cream, lemon juice, salt and pepper. Garnish soup with lemon slices
Appetizer Caprese salad
Insalata Caprese, also known as Caprese Salad is a traditional Italian appetizer. Fresh summer tomatoes, fresh basil, and soft mozzarella cheese (not the rubbery and dry version) make this salad a summer favorite. The salad has its origins from the island of Capri in Italy, south of the coast of Naples.
The creamy mozzarella in this salad is arguably the perfect counterbalance to the humble tomato, thanks to its rich yet subtle taste and mellow dairy notes.
Serves: 4
1 pound fresh mozzarella cheese sliced into 1/4 inch slices
15-20 basil leaves sliced into ribbons
3 tablespoons extra virgin olive oil
kosher/sea salt and pepper to taste
1 tablespoon balsamic reduction (optional)
The creamy mozzarella in this salad is arguably the perfect counterbalance to the humble tomato, thanks to its rich yet subtle taste and mellow dairy notes.
Serves: 4
Preparation time:15 minutes
Cooking time:None
4 large vine-ripened or heirloom tomatoes sliced into 1/4 inch slices1 pound fresh mozzarella cheese sliced into 1/4 inch slices
15-20 basil leaves sliced into ribbons
3 tablespoons extra virgin olive oil
kosher/sea salt and pepper to taste
1 tablespoon balsamic reduction (optional)
More presentations
Sprinkle sliced tomatoes with salt.
Arrange tomatoes and mozzarella on platter in alternating and overlapping pattern, or stacked as shown on the image above.
Either tuck whole leaves of basil in between layers of tomatoes or sprinkle salad with the ribbons of basil.
Drizzle the salad evenly with extra virgin olive oil.
Sprinkle with freshly cracked black pepper.
Drizzle with balsamic glaze if using.
Serve immediately or within one hour of preparation.
There is really no “dressing” for Caprese Salad. Instead a generous drizzle of extra virgin olive oil and salt is all that is needed.
A drizzle of balsamic reduction enhances the taste of this simple salad, but that is optional.
Notes
Beefsteak, vine-ripened, or heirloom tomatoes are all great for this Tomato and Mozzarella Salad.
Balsamic Reduction
You can easily purchase a balsamic reduction or glaze or you can make it at home.
Place 1/2 cup balsamic vinegar into heavy bottomed saucepan.
Bring to a boil, then reduce heat to a low simmer.
Allow to reduce, stirring occasionally, until the balsamic is reduced by half and coats the back of a spoon. This takes about 10 minutes.
Sprinkle sliced tomatoes with salt.
Arrange tomatoes and mozzarella on platter in alternating and overlapping pattern, or stacked as shown on the image above.
Either tuck whole leaves of basil in between layers of tomatoes or sprinkle salad with the ribbons of basil.
Drizzle the salad evenly with extra virgin olive oil.
Sprinkle with freshly cracked black pepper.
Drizzle with balsamic glaze if using.
Serve immediately or within one hour of preparation.
There is really no “dressing” for Caprese Salad. Instead a generous drizzle of extra virgin olive oil and salt is all that is needed.
A drizzle of balsamic reduction enhances the taste of this simple salad, but that is optional.
Notes
Beefsteak, vine-ripened, or heirloom tomatoes are all great for this Tomato and Mozzarella Salad.
Balsamic Reduction
You can easily purchase a balsamic reduction or glaze or you can make it at home.
Place 1/2 cup balsamic vinegar into heavy bottomed saucepan.
Bring to a boil, then reduce heat to a low simmer.
Allow to reduce, stirring occasionally, until the balsamic is reduced by half and coats the back of a spoon. This takes about 10 minutes.
Appetizer Roasted tomatoes
Serves: 10
Preparation time: 15 minutes
Cooking time:2 hours
4 pounds ripe plum tomatoes (20 whole) 4 cloves garlic, minced
1/4 cup chopped fresh basil
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
Trim stem ends of tomatoes; cut in half lengthwise.
Arrange, cut side up and without crowding, on large foil-lined rimmed baking sheet.
Stir together garlic, basil and oil; brush over tomatoes. Sprinkle with salt and pepper. Bake in 250 degree oven for 2 hours or until tomatoes are softened and shrivelled, and edges begin to darken.
Tip:
To make Roasted Tomato Crostini,
1 french baguette
4 ounces soft goat cheese Cut French baguette into 20 slices;
place on baking sheet and broil until toasted.
Evenly spread with goat cheese; top each with 2 tomato halves and 1 basil leaf.
Arrange, cut side up and without crowding, on large foil-lined rimmed baking sheet.
Stir together garlic, basil and oil; brush over tomatoes. Sprinkle with salt and pepper. Bake in 250 degree oven for 2 hours or until tomatoes are softened and shrivelled, and edges begin to darken.
Tip:
To make Roasted Tomato Crostini,
1 french baguette
4 ounces soft goat cheese Cut French baguette into 20 slices;
place on baking sheet and broil until toasted.
Evenly spread with goat cheese; top each with 2 tomato halves and 1 basil leaf.
Appetizer Polenta fries
polenta or cornmeal
They're used interchangeably. Yet polenta is a dish, and cornmeal is an ingredient — often the main ingredient in that dish. Hailing from northern Italy, polenta was originally a meal of any grain, coarsely ground and slow-cooked in liquid until softened.
Serves: 4
3 ⅓ cups chicken or vegetable stock (800ml)
4 tbsp butter (60g)
½ cup freshly grated parmesan (30g)
2 sprigs fresh rosemary finely chopped
2 tsp dried oregano
½ tsp salt
Pinch of pepper
1 tbsp olive oil
Serves: 4
Preparation time:10 minutes
Cooking time:30 minutes
1 cup quick-cook polenta (190g)3 ⅓ cups chicken or vegetable stock (800ml)
4 tbsp butter (60g)
½ cup freshly grated parmesan (30g)
2 sprigs fresh rosemary finely chopped
2 tsp dried oregano
½ tsp salt
Pinch of pepper
1 tbsp olive oil
Add the stock to a medium sized pot and bring to a boil.
Once boiling turn the heat down to a simmer and slowly add the polenta whilst stirring until all the polenta is fully incorporated.
Next, add the butter, parmesan, herbs and salt and stir until the butter has melted and the polenta has thickened slightly (2-3 minutes).
Pour the cooked polenta into a lined baking dish (10x8 inch) and spread it out evenly. Let the polenta cool completely then chill in the fridge covered with plastic wrap for 1-2 hours or overnight.
Pre-heat the oven to 430F/220C.
Once chilled and completely set, remove the polenta from the tray and cut into fries.
Place the fries on a baking tray and brush with olive oil. Bake in the oven for 30 minutes until golden brown and crispy. Serve as a side or appetizer.
Once boiling turn the heat down to a simmer and slowly add the polenta whilst stirring until all the polenta is fully incorporated.
Next, add the butter, parmesan, herbs and salt and stir until the butter has melted and the polenta has thickened slightly (2-3 minutes).
Pour the cooked polenta into a lined baking dish (10x8 inch) and spread it out evenly. Let the polenta cool completely then chill in the fridge covered with plastic wrap for 1-2 hours or overnight.
Pre-heat the oven to 430F/220C.
Once chilled and completely set, remove the polenta from the tray and cut into fries.
Place the fries on a baking tray and brush with olive oil. Bake in the oven for 30 minutes until golden brown and crispy. Serve as a side or appetizer.
Appetizer Eggplant caviar
Serves: 6
Preparation time: 20 minutes
Cooking time:8 minutes
2 medium eggplants 2 teaspoons lemon juice
1 medium sliced onion
5 medium garlic cloves, sliced
1 teaspoon olive oil
to taste salt and pepper
Tabasco jalapeño
Aromat seasoning
1/2 cup chopped fresh basil
1 envelop unflavored gelatin
1/4 cup cold water
tomato coulis or roasted red pepper coulis .
Peel eggplants. Cut into halves lengthwise. Slice across and sprinkle with lemon juice.
In a microwavable dish, combine eggplants, onion, garlic and olive oil.
Microwave on high for 6 to 8 min. or until eggplants are tender. Season with salt and pepper, Tabasco jalapeño and Aromat seasoning. Mix in the basil.
Dissolve gelatin in water. Let set for 5 minutes. Melt over low heat, and stir into the warm eggplant mixture.
Spoon mixture in small ramekin dishes or molds. Refrigerate until set.
Unmold on cold plate. Serve with cold tomato coulis or red red pepper coulis
In a microwavable dish, combine eggplants, onion, garlic and olive oil.
Microwave on high for 6 to 8 min. or until eggplants are tender. Season with salt and pepper, Tabasco jalapeño and Aromat seasoning. Mix in the basil.
Dissolve gelatin in water. Let set for 5 minutes. Melt over low heat, and stir into the warm eggplant mixture.
Spoon mixture in small ramekin dishes or molds. Refrigerate until set.
Unmold on cold plate. Serve with cold tomato coulis or red red pepper coulis
Appetizer Summer salad
Serves: 4
Preparation time: 15 minutes
Cooking time:12 minutes
1/2 pound green beans (1-inch length) 1 pound cooked asparagus
2 cooked artichoke bottoms
2 tablespoons snipped chives
1 tablespoon minced parsley
1 tablespoon minced chervil
1 tomato
1 avocado
sherry vinegar mayonnaise
Cut green beans into 1-inch lengths.
Cook in boiling salted water until tender. Drain.
Cut asparagus into 1-inch lengths.
Cut each artichoke bottom into 6 wedges.
Combine beans, asparagus, artichokes, chives, parsley and chervil with enough mayonnaise to coat.
Peel and thinly slice the tomato.
Peel, pit and thinly slice the avocado.
Arrange the salad on four lettuce lined plates and garnish with tomato and avocado.
Cook in boiling salted water until tender. Drain.
Cut asparagus into 1-inch lengths.
Cut each artichoke bottom into 6 wedges.
Combine beans, asparagus, artichokes, chives, parsley and chervil with enough mayonnaise to coat.
Peel and thinly slice the tomato.
Peel, pit and thinly slice the avocado.
Arrange the salad on four lettuce lined plates and garnish with tomato and avocado.
Appetizer Roasted tomatoes and red peppers
Serves: 8
Preparation time: 30 minutes
Cooking time:2 hours
2 1/2 pounds firm, ripe roma or plum tomatoes (about 15) 1 whole head of garlic
3 sweet red peppers
1/2 teaspoon each hot pepper flakes and salt
1/3 cup olive oil
Immerse tomatoes in large saucepan boiling water 10 seconds or until skins losen. Drain, then chill under running water. Remove core and slip off skins.
Cut tomatoes in half horizontally; squeeze tomatoes gently between hands to extract juice and seeds.
Place tomato flesh in 9-by-13in non metallic baking dish. Break head of garlic into individual cloves; peel cloves and add to tomatoes. Cut peppers in half and remove seeds and white membranes. Cut peppers into 1 1/2-in strips; add to tomatoes. Add olive oil to tomato mixture, tossing to coat ingredients well.
Spread ingredients out in single layer; sprinkle with hot pepper flakes and salt. Roast in 350 degree oven 1 1/2 to 2 hours or until tomatoes are shiny and reduces in volume by about half and no liquid remains in dish. Serve at once or spoon into hot sterilized jars and cover tightly. Refrigerate for up to 1 week or freeze for up to 1 month.
This irresistible appetizer captures the essence of summer in a jar. Serve it as part of an antipasto platter or use it to top crusty bread for instant bruschetta.
Cut tomatoes in half horizontally; squeeze tomatoes gently between hands to extract juice and seeds.
Place tomato flesh in 9-by-13in non metallic baking dish. Break head of garlic into individual cloves; peel cloves and add to tomatoes. Cut peppers in half and remove seeds and white membranes. Cut peppers into 1 1/2-in strips; add to tomatoes. Add olive oil to tomato mixture, tossing to coat ingredients well.
Spread ingredients out in single layer; sprinkle with hot pepper flakes and salt. Roast in 350 degree oven 1 1/2 to 2 hours or until tomatoes are shiny and reduces in volume by about half and no liquid remains in dish. Serve at once or spoon into hot sterilized jars and cover tightly. Refrigerate for up to 1 week or freeze for up to 1 month.
This irresistible appetizer captures the essence of summer in a jar. Serve it as part of an antipasto platter or use it to top crusty bread for instant bruschetta.
Main Calzones
Serves: 8
Preparation time: 35 minutes
Cooking time:50 minutes
1/3 cup diced peeled eggplant 2 cups chopped onions
1 1/2 cups diced mushrooms
1 1/2 cups diced zucchini
1 cup diced red peppers
to taste salt and pepper
1 teaspoon olive oil
1 cup feta cheese or chèvre
1/2 cup chopped fresh basil
1 batch bread dough for calzones
1 egg white
Preheat oven to 425 degrees. Combine in a large bowl, diced peeled eggplant, chopped onion, diced mushrooms, diced zucchini, diced red pepper, salt and pepper. Toss together with olive oil.
Bake at 425 degree F. on baking sheet for 45 minutes stirring every 15 minutes or till soft. Spoon back in bowl.
Mix in crumbled feta cheese or chèvre, and chopped fresh basil. Roll out bread dough to a thickness of about 1/4 inch. Cut into 7-inch circles. Spoon 1/2 cup of the vegetable mixture over circles.
Brush edges of dough with egg white. Fold dough into turnovers. Seal and brush with egg white.
Bake till golden. Mixture can also be used for pizza or for pasta.
Bake at 425 degree F. on baking sheet for 45 minutes stirring every 15 minutes or till soft. Spoon back in bowl.
Mix in crumbled feta cheese or chèvre, and chopped fresh basil. Roll out bread dough to a thickness of about 1/4 inch. Cut into 7-inch circles. Spoon 1/2 cup of the vegetable mixture over circles.
Brush edges of dough with egg white. Fold dough into turnovers. Seal and brush with egg white.
Bake till golden. Mixture can also be used for pizza or for pasta.
Main Cannellonis
Serves: 6
Preparation time: 30 minutes
Cooking time:40 minutes
2 tablespoons olive oil 1/2 cup onion, chopped
1/4 cup parsley, chopped
1 teaspoon minced garlic
10 ounces spinach, cooked
2 tablespoons butter
1 pound ground beef, lean
2 tablespoons parmesan, grated
2 eggs
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon black pepper, ground
12 crêpes (see recipe)
2 cups cream sauce (see recipe)
1 cup marinara sauce
2 tablespoons Parmesan cheese
Preheat oven to 375 degrees.
Heat 1 tablespoon of oil in a sauté pan. Add onion, garlic and parsley and cook over medium heat for 3 to 5 minutes. Do not brown. Add chopped cooked spinach.
In a skillet, brown ground beef in remaining olive oil. Chop in a processor. Add grated Parmesan, eggs, oregano, salt and pepper to taste. Blend in the spinach mixture.
Divide filling in crêpes. Roll to enclose filling.
Coat the bottom of a baking dish with marinara sauce. Arrange stuffed crêpes in baking dish.
Spoon the cream sauce and tomato sauce over crêpes.
Sprinkle with parmesan.
Bake for 20 to 25 minutes or until brown.
Heat 1 tablespoon of oil in a sauté pan. Add onion, garlic and parsley and cook over medium heat for 3 to 5 minutes. Do not brown. Add chopped cooked spinach.
In a skillet, brown ground beef in remaining olive oil. Chop in a processor. Add grated Parmesan, eggs, oregano, salt and pepper to taste. Blend in the spinach mixture.
Divide filling in crêpes. Roll to enclose filling.
Coat the bottom of a baking dish with marinara sauce. Arrange stuffed crêpes in baking dish.
Spoon the cream sauce and tomato sauce over crêpes.
Sprinkle with parmesan.
Bake for 20 to 25 minutes or until brown.
Main Gnocchi alla romana
Serves: 6
Preparation time: 25 minutes
Cooking time:30 minutes
3 cups whole or low fat milk 3/4 cup semolina flour or yellow polenta
1/2 teaspoon salt
1/4 cup plus 2 tablespoons unsalted butter, melted
3 oz finely grated Parmigiano-Reggiano (1 1/2 cups)
2 large eggs
2 cups of pasta or Marinara sauce (optional)
Whisk together milk, semolina, and 1/2 teaspoon salt in a 2-quart heavy saucepan and bring to a boil over moderate heat, whisking. Simmer, stirring constantly with a wooden spoon, until very stiff, 5 to 8 minutes.
Remove from heat and stir in 2 tablespoons butter and 3/4 cup Parmigiano-Reggiano. Beat in eggs.
Spread gnocchi mixture 1 inch thick on an oiled baking sheet or a 9-inch square baking pan and chill, uncovered, until very firm, about 1 hour.
Preheat oven to 425°F.
Cut out squares, or other shapes from gnocchi mixture and arrange, slightly overlapping, in a well-buttered 13- by 9-inch baking dish. Brush gnocchi with remaining 1/4 cup melted butter and sprinkle with remaining 3/4 cup Parmigiano-Reggiano.
Bake in middle of oven until gnocchi are beginning to brown, 15 to 20 minutes. Let stand 5 minutes before serving.
Serve with hot pasta or Marinara sauce (optional).
Remove from heat and stir in 2 tablespoons butter and 3/4 cup Parmigiano-Reggiano. Beat in eggs.
Spread gnocchi mixture 1 inch thick on an oiled baking sheet or a 9-inch square baking pan and chill, uncovered, until very firm, about 1 hour.
Preheat oven to 425°F.
Cut out squares, or other shapes from gnocchi mixture and arrange, slightly overlapping, in a well-buttered 13- by 9-inch baking dish. Brush gnocchi with remaining 1/4 cup melted butter and sprinkle with remaining 3/4 cup Parmigiano-Reggiano.
Bake in middle of oven until gnocchi are beginning to brown, 15 to 20 minutes. Let stand 5 minutes before serving.
Serve with hot pasta or Marinara sauce (optional).
Main Eggplant and tomato with chevre
Serves: 6
Preparation time: 25 minutes
Cooking time:40 minutes
1 small eggplant (3/4 lb) 2 teaspoons coarse salt
1/4 cup olive oil
1 large red onion, thinly sliced
2 cloves garlic, minced
1/4 teaspoon hot pepper flakes
salt and pepper
3 tomatoes, thickly sliced
1 tablespoon fresh snipped chives or green onion tops
2 ounces creamy chevre
1/4 cup whipping cream
Trim eggplant; peel if desired. Cut crosswise into 1/4-in slices. Sprinkle slices with coarse salt; place in colander to drain for 30 minutes.
Rinse eggplant well under cool running eater; pat dry and set aside.
In skillet, heat 1 tablespoon of the oil over medium high heat; cook onion, garlic and hot pepper flakes, stirring often, 3 to 5 minutes or until onion is softened. Spoon half of onion mixture into greased 13-by-9-in baking dish. Sprinkle with salt and pepper.
Overlap slices of eggplant and tomato over onion mixture finishing with remaining onion mixture. sprinkle with chives and drizzle 2 tablespoons oil over top.
Cover with a piece of waxed or parchment paper cut to fit the dish, and applied directly to surface; bake in 400F oven 10 minutes. Remove paper; drizzle with remaining oil.
Replace paper; bake 20 minutes longer, basting occasionally with juices that collect in baking dish, until eggplant is tender.
Remove dish from oven; let stand 1 to 2 hours for flavors to develop.
About 10 minutes before serving, heat broiler and remove paper from baking dish.
In small bowl, combine goat cheese and cream until smooth. Dot teaspoonfuls of the mixture evenly over top of eggplant dish.
Broil about 2 minutes or until cheese is melted and lightly browned. Serve at once or at room temperature.
Rinse eggplant well under cool running eater; pat dry and set aside.
In skillet, heat 1 tablespoon of the oil over medium high heat; cook onion, garlic and hot pepper flakes, stirring often, 3 to 5 minutes or until onion is softened. Spoon half of onion mixture into greased 13-by-9-in baking dish. Sprinkle with salt and pepper.
Overlap slices of eggplant and tomato over onion mixture finishing with remaining onion mixture. sprinkle with chives and drizzle 2 tablespoons oil over top.
Cover with a piece of waxed or parchment paper cut to fit the dish, and applied directly to surface; bake in 400F oven 10 minutes. Remove paper; drizzle with remaining oil.
Replace paper; bake 20 minutes longer, basting occasionally with juices that collect in baking dish, until eggplant is tender.
Remove dish from oven; let stand 1 to 2 hours for flavors to develop.
About 10 minutes before serving, heat broiler and remove paper from baking dish.
In small bowl, combine goat cheese and cream until smooth. Dot teaspoonfuls of the mixture evenly over top of eggplant dish.
Broil about 2 minutes or until cheese is melted and lightly browned. Serve at once or at room temperature.
Main Goat cheese and sun-dried tomato toasts
These simple, colorful little cheese toasts can be served as an appetizer or alongside a green salad.
Serves: 6
1 teaspoon cream
1 teaspoon fresh thyme, chopped
1teaspoon fresh rosemary, chopped
1/4 cup olive oil
12 long slices of baguette, cut diagonally about 1/4 inch thick
3 to 4 sun-dried tomatoes
freshly ground black pepper
Serves: 6
Preparation time: 15 minutes
Cooking time:10 minutes
5 ounces goat cheese 1 teaspoon cream
1 teaspoon fresh thyme, chopped
1teaspoon fresh rosemary, chopped
1/4 cup olive oil
12 long slices of baguette, cut diagonally about 1/4 inch thick
3 to 4 sun-dried tomatoes
freshly ground black pepper
Preheat the oven to 425 degrees. In a mixing bowl, combine the cheese and cream together.
Mix in half of the herbs and set it aside. Brush one side of the bread slices with olive oil, and toast them in the oven or under the broiler so that both sides are lightly colored.
Remove them from the oven and spread the cheese over the oiled sides. Drain the sun-dried tomatoes, and slice into narrow strips.
Lay the strips of tomato in a crisscross or diagonal pattern over the top and return the bread to the oven.
Bake until the cheese is warm and soft, about 3 minutes. Garnish with the remaining herbs and a grinding of black pepper over the top.
Mix in half of the herbs and set it aside. Brush one side of the bread slices with olive oil, and toast them in the oven or under the broiler so that both sides are lightly colored.
Remove them from the oven and spread the cheese over the oiled sides. Drain the sun-dried tomatoes, and slice into narrow strips.
Lay the strips of tomato in a crisscross or diagonal pattern over the top and return the bread to the oven.
Bake until the cheese is warm and soft, about 3 minutes. Garnish with the remaining herbs and a grinding of black pepper over the top.
Main Parmesan and thyme crackers
Serves: 8
Preparation time: 20 minutes
Cooking time:25 minutes
1/4 pound (1 stick) unsalted butter, at room temperature4 ounces freshly grated Parmesan cheese (about 1 cup)
1 teaspoon minced fresh thyme leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/4 cups all-purpose flour
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter for 1 minute. With the mixer on low speed, add the Parmesan, thyme, salt, and pepper and combine. With the mixer still on low, add the flour and combine until the mixture is in large crumbles, about 1 minute. If the dough is too dry, add 1 teaspoon water.
Dump the dough onto a floured board, press it into a ball, and roll into a 9-inch log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.
Meanwhile, preheat the oven to 350 degrees F. Cut the log into 3/8-inch-thick rounds with a small, sharp knife and place them on a sheet pan lined with parchment paper. Bake for 22 minutes, until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.
Dump the dough onto a floured board, press it into a ball, and roll into a 9-inch log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.
Meanwhile, preheat the oven to 350 degrees F. Cut the log into 3/8-inch-thick rounds with a small, sharp knife and place them on a sheet pan lined with parchment paper. Bake for 22 minutes, until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.
Main Bruschetta orzo salad
Serves: 2
Preparation time: 15 minutes
Cooking time:None
3/4 cup orzo, freshly cooked, rinsed and drained 2 medium Italian tomatoes, cored, seeded and chopped
2 tablespoons chopped black olives
1/2 cup red onion finely diced
1/3 cup fresh basil leaves, chopped
2 1/2 tablespoons balsamic vinegar
2 large garlic cloves, finely chopped
1 1/2 tablespoons olive oil
Combine all ingredients in bowl. Cover and chill at least 1 hour. Serve with toasted garlic bread
Main Roasted tomatoes
Serves: 10
Preparation time: 15 minutes
Cooking time:2 hours
4 pounds ripe plum tomatoes (20 whole) 4 cloves garlic, minced
1/4 cup chopped fresh basil
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
Trim stem ends of tomatoes; cut in half lengthwise.
Arrange, cut side up and without crowding, on large foil-lined rimmed baking sheet.
Stir together garlic, basil and oil; brush over tomatoes. Sprinkle with salt and pepper. Bake in 250 degree oven for 2 hours or until tomatoes are softened and shrivelled, and edges begin to darken.
Tip:
To make Roasted Tomato Crostini,
1 french baguette
4 ounces soft goat cheese Cut French baguette into 20 slices;
place on baking sheet and broil until toasted.
Evenly spread with goat cheese; top each with 2 tomato halves and 1 basil leaf.
Arrange, cut side up and without crowding, on large foil-lined rimmed baking sheet.
Stir together garlic, basil and oil; brush over tomatoes. Sprinkle with salt and pepper. Bake in 250 degree oven for 2 hours or until tomatoes are softened and shrivelled, and edges begin to darken.
Tip:
To make Roasted Tomato Crostini,
1 french baguette
4 ounces soft goat cheese Cut French baguette into 20 slices;
place on baking sheet and broil until toasted.
Evenly spread with goat cheese; top each with 2 tomato halves and 1 basil leaf.
Main Asparagus mimosa
Serves: 6
Preparation time: 15 minutes
Cooking time:10 minutes
3 pounds fresh green asparagus 2 hard-cooked eggs, peeled
2 tablespoons chopped parsley
1 cup herb-vinaigrette dressing
Peel and trim the asparagus.
Boil 4 quarts of water in a pot. Cook asparagus in boiling water for 5 to 7 minutes or until just tender.
Gently remove asparagus from boiling water and cool in ice cold water. Drain on paper towels, and set aside.
Separate egg yolks and whites. Wash egg whites in cold water. Drain on paper towel and set aside. Finely chop egg yolks; set aside in a small bowl. Chop egg whites and save in a bowl.
Arrange asparagus on a serving platter. Sprinkle egg yolk and egg white and parsley over asparagus.
Serve cold with the herb-vinaigrette.
Boil 4 quarts of water in a pot. Cook asparagus in boiling water for 5 to 7 minutes or until just tender.
Gently remove asparagus from boiling water and cool in ice cold water. Drain on paper towels, and set aside.
Separate egg yolks and whites. Wash egg whites in cold water. Drain on paper towel and set aside. Finely chop egg yolks; set aside in a small bowl. Chop egg whites and save in a bowl.
Arrange asparagus on a serving platter. Sprinkle egg yolk and egg white and parsley over asparagus.
Serve cold with the herb-vinaigrette.
Main Asparagus and tomato salad with feta
This Asparagus and Tomato Salad is easy to make with steamed asparagus, grape tomatoes, creamy feta, fresh herbs and a light dressing. The tarragon gives it a welcome hint of licorice. It can be eaten cold, warm or hot.
Asparagus is popular in the spring, especially around Easter and in the summer. It's peak season is April. This dish makes a great vegetable side dish and pairs perfectly with Easter.
Serves: 4
1 tbsp red wine vinegar
2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp black pepper
1/2 cup olive oil
2 tbsp freshly chopped parsley
1 tsp dried tarragon (use 1 tablespoon if using fresh)
2 lbs asparagus, trimmed - 2 bunches
3 green onions, chopped
1 pint grape tomatoes, halved (551 ml)
3/4 cup feta cheese crumbled
Asparagus is popular in the spring, especially around Easter and in the summer. It's peak season is April. This dish makes a great vegetable side dish and pairs perfectly with Easter.
Serves: 4
Preparation time:10 minutes
Cooking time:10 minutes
1 tbsp balsamic vinegar1 tbsp red wine vinegar
2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp black pepper
1/2 cup olive oil
2 tbsp freshly chopped parsley
1 tsp dried tarragon (use 1 tablespoon if using fresh)
2 lbs asparagus, trimmed - 2 bunches
3 green onions, chopped
1 pint grape tomatoes, halved (551 ml)
3/4 cup feta cheese crumbled
Snap off the woody ends of asparagus where they naturally break when you bend them or cut them off with a knife.
Boil water in a large pot or saucepan with steamer then reduce to simmer, add asparagus, cover with lid and steam asparagus until tender (about 8-10 minutes) *This will depend on your preference.
Use tongs to remove asparagus
In a small bowl, whisk balsamic vinegar, oil, red wine, dijon mustard, salt and pepper together.
Cover and set aside until ready to use.
Arrange cooked asparagus tomatoes on a large platter.
Sprinkle with feta cheese and parsley.
Drizzle with ½ the dressing and serve the remainder on the side *Can be served warm, room temperature or chilled.
????Variations & Substitutions
Tomatoes- you could use cherry tomatoes instead of grape tomatoes
Asparagus -you could use grilled or oven-roasted asparagus instead of steamed
Tarragon- fresh tarragon is ideal, but you can use dried
Feta cheese - you can use regular, light or fat-free feta or use goat cheese
Add-ins- you could also sprinkle on a little parmesan cheese and/or add red onions or green onion
Boil water in a large pot or saucepan with steamer then reduce to simmer, add asparagus, cover with lid and steam asparagus until tender (about 8-10 minutes) *This will depend on your preference.
Use tongs to remove asparagus
In a small bowl, whisk balsamic vinegar, oil, red wine, dijon mustard, salt and pepper together.
Cover and set aside until ready to use.
Arrange cooked asparagus tomatoes on a large platter.
Sprinkle with feta cheese and parsley.
Drizzle with ½ the dressing and serve the remainder on the side *Can be served warm, room temperature or chilled.
????Variations & Substitutions
Tomatoes- you could use cherry tomatoes instead of grape tomatoes
Asparagus -you could use grilled or oven-roasted asparagus instead of steamed
Tarragon- fresh tarragon is ideal, but you can use dried
Feta cheese - you can use regular, light or fat-free feta or use goat cheese
Add-ins- you could also sprinkle on a little parmesan cheese and/or add red onions or green onion
Main Grilled tomatoes kebabs
Small tomatoes such as cherry, current or pear tomatoes are best eaten raw or briefly cooked. They are perfect for skewering and grilling because they do not fall apart, unless overcooked. If you are using wooden skewers, soak them for 30 minutes in cold water before using.
Serves: 6
1 tablespoon olive oil
1 tablespoon dried oregano
salt and black pepper to taste
Six wooden or metal skewers
Serves: 6
Preparation time: 20 minutes
Cooking time:4 minutes
36 small tomatoes, such as Cherry, Ping Pong, or Yellow Pear 1 tablespoon olive oil
1 tablespoon dried oregano
salt and black pepper to taste
Six wooden or metal skewers
Wash and drain tomatoes. Using a paper towel, dry each or spread on towels and allow to air dry so the oil will stick to the skins.
Place the dry tomatoes in a large bowl. Drizzle with olive oil, and season with oregano and pepper.
Toss to coat tomatoes. Thread 6 tomatoes, spaced at least an inch apart, on each of the 6 skewers.
Brush hot grill grate with oil to prevent sticking. Arrange skewers on grate.
Grill 2 to 4 minutes. Turn and grill the other side for 1 to 2 minutes. Remove skewers and sprinkle with salt, if desired.
Place the dry tomatoes in a large bowl. Drizzle with olive oil, and season with oregano and pepper.
Toss to coat tomatoes. Thread 6 tomatoes, spaced at least an inch apart, on each of the 6 skewers.
Brush hot grill grate with oil to prevent sticking. Arrange skewers on grate.
Grill 2 to 4 minutes. Turn and grill the other side for 1 to 2 minutes. Remove skewers and sprinkle with salt, if desired.
Main Pumpkin and sweet garlic custards
Serves: 8
Preparation time: 30 minutes
Cooking time:1 hour 20 minutes
2 heads garlic, separated into cloves but not peeled (approximately 20 cloves) 1 3-pound sugar pumpkin or butternut squash, peeled, seeded, and cut into 1-inch cubes
2 tablespoons unsalted butter
4 large eggs
2 cups heavy cream
2 teaspoons finely chopped fresh marjoram leaves
1/4 teaspoon freshly grated nutmeg
Coarse salt and freshly ground white pepper to taste
8 small sprigs
fresh marjoram, for garnish
Put the garlic cloves in a small saucepan. Add enough cold salted water to cover and bring to a boil over high heat. Drain, discarding the water. Return the garlic cloves to the pan, add more water and salt, and repeat twice more. When the water comes to a boil for the third time, reduce the heat and simmer for about 12 minutes, until the cloves are tender. Drain, and set aside 8 cloves for garnish. Peel the remaining cloves.
Meanwhile, put the pumpkin in a 2 1/2-quart saucepan. Add enough cold salted water to cover, and bring to a boil over high heat. Reduce the heat and simmer for about 6 to 8 minutes, or until tender when pierced with the tip of a small, sharp knife. Drain.
In a 12-inch sauté pan, heat the butter over medium-high heat. Add the squash and peeled garlic cloves, and cook for 5 to 10 minutes, stirring often to avoid scorching, until the excess moisture evaporates. Remove from the heat to cool to room temperature. Preheat the oven to 350°F.
Transfer the squash and garlic to a blender or a food processor fitted with the metal blade and process until smooth.
Add the eggs, cream, marjoram, and nutmeg. Season with salt and pepper, and pulse to combine. Ladle the custard into eight 4-ounce ramekins. Set the ramekins in a shallow roasting pan or baking pan, cover loosely with a sheet of foil, and put the pan in the oven. Pour enough hot water into the pan to come halfway up the sides of the ramekins.
Bake for 35 to 40 minutes, until the custards are set around the edges but still a little shaky in the center. Check the custards after about 15 minutes in the oven. If they are puffing up and resembling souffles, reduce the oven temperature to 325°F. Carefully remove the pan from the oven. If not serving right away, let the heat escape from the oven and, at the same time, reduce the temperature to its lowest setting (between 180° and 200°F). Let the custards cool slightly in the water bath, then lift the ramekins from the water and serve immediately or return them to the oven to keep warm. Serve the custards in the ramekins or unmolded, inverted onto a plate. To serve, garnish each custard with a reserved unpeeled clove of garlic and a sprig of marjoram.
NOTE:
If making well in advance, remove the ramekins from the water bath and allow to cool to room temperature. Cover the ramekins with plastic wrap and refrigerate them. To reheat, place the custards, still covered with plastic wrap, in a large saute pan and add enough water to come about 1/2 inch up the sides of the ramekins. Bring to a simmer over low heat for about 30 minutes, or until the custards are warmed through. Off the heat, the custards will keep warm in the water bath for up to 30 minutes.
VARIATIONS:
This recipe can be used to make custards with vegetables that have low fiber and water content, such as cauliflower, carrots, parsnips, and turnips. If using a more fibrous vegetable such as peas or asparagus, you must first sieve them.
Meanwhile, put the pumpkin in a 2 1/2-quart saucepan. Add enough cold salted water to cover, and bring to a boil over high heat. Reduce the heat and simmer for about 6 to 8 minutes, or until tender when pierced with the tip of a small, sharp knife. Drain.
In a 12-inch sauté pan, heat the butter over medium-high heat. Add the squash and peeled garlic cloves, and cook for 5 to 10 minutes, stirring often to avoid scorching, until the excess moisture evaporates. Remove from the heat to cool to room temperature. Preheat the oven to 350°F.
Transfer the squash and garlic to a blender or a food processor fitted with the metal blade and process until smooth.
Add the eggs, cream, marjoram, and nutmeg. Season with salt and pepper, and pulse to combine. Ladle the custard into eight 4-ounce ramekins. Set the ramekins in a shallow roasting pan or baking pan, cover loosely with a sheet of foil, and put the pan in the oven. Pour enough hot water into the pan to come halfway up the sides of the ramekins.
Bake for 35 to 40 minutes, until the custards are set around the edges but still a little shaky in the center. Check the custards after about 15 minutes in the oven. If they are puffing up and resembling souffles, reduce the oven temperature to 325°F. Carefully remove the pan from the oven. If not serving right away, let the heat escape from the oven and, at the same time, reduce the temperature to its lowest setting (between 180° and 200°F). Let the custards cool slightly in the water bath, then lift the ramekins from the water and serve immediately or return them to the oven to keep warm. Serve the custards in the ramekins or unmolded, inverted onto a plate. To serve, garnish each custard with a reserved unpeeled clove of garlic and a sprig of marjoram.
NOTE:
If making well in advance, remove the ramekins from the water bath and allow to cool to room temperature. Cover the ramekins with plastic wrap and refrigerate them. To reheat, place the custards, still covered with plastic wrap, in a large saute pan and add enough water to come about 1/2 inch up the sides of the ramekins. Bring to a simmer over low heat for about 30 minutes, or until the custards are warmed through. Off the heat, the custards will keep warm in the water bath for up to 30 minutes.
VARIATIONS:
This recipe can be used to make custards with vegetables that have low fiber and water content, such as cauliflower, carrots, parsnips, and turnips. If using a more fibrous vegetable such as peas or asparagus, you must first sieve them.
Main Orzo with wild mushrooms
A version of risotto made with orzo
Serves: 4
5 tbsp. unsalted butter
8 oz. hen of the woods, chanterelle, or morel mushrooms, cleaned and halved if large
1/2 cup minced shallots
1 tablespoon minced garlic
1¾ cups (12 oz.) orzo
1 tsp. minced fresh thyme
salt and freshly ground black pepper, to taste
½ cup cream
½ cup finely grated Parmesan, plus more for serving
Serves: 4
Preparation time: 30 minutes
Cooking time:1 hour
6 cups chicken or vegetable stock5 tbsp. unsalted butter
8 oz. hen of the woods, chanterelle, or morel mushrooms, cleaned and halved if large
1/2 cup minced shallots
1 tablespoon minced garlic
1¾ cups (12 oz.) orzo
1 tsp. minced fresh thyme
salt and freshly ground black pepper, to taste
½ cup cream
½ cup finely grated Parmesan, plus more for serving
Heat chicken stock in a small saucepan over medium heat; set aside and keep warm. Heat butter in a 4-qt. saucepan over medium-high heat. Working in batches, add mushrooms and cook until golden, 5–7 minutes. Using a slotted spoon, transfer mushrooms to a bowl; set aside. Add shallots and garlic to saucepan; cook, stirring, until soft, 3 minutes.
Add orzo, thyme, salt, and pepper; cook 2 minutes. Add reserved stock ¼ cup at a time, cooking until each addition is absorbed before adding next amount. Cook, stirring often, until liquid has all been used and orzo is tender, about 25-30 minutes. Add cream and cook, stirring, until liquid is creamy, about 3 minutes more. Remove from heat and stir in reserved mushrooms, Parmesan, salt, and pepper; serve with additional Parmesan on the side.
Add orzo, thyme, salt, and pepper; cook 2 minutes. Add reserved stock ¼ cup at a time, cooking until each addition is absorbed before adding next amount. Cook, stirring often, until liquid has all been used and orzo is tender, about 25-30 minutes. Add cream and cook, stirring, until liquid is creamy, about 3 minutes more. Remove from heat and stir in reserved mushrooms, Parmesan, salt, and pepper; serve with additional Parmesan on the side.
Side Dish Celery root and mashed potatoes
Serves: 4
Preparation time: 30 minutes
Cooking time:30 minutes
2 tablespoons lemon juice 1 celery root (about 1 pound)
4 medium potatoes, peeled
4 cloves garlic, peeled
1/2 cup whipping cream
2 tablespoons butter
salt and pepper to taste
1/4 cup chopped fresh parsley
Fill a large bowl with ice water and add lemon juice. With sharp knife, peel celery root; cut into 2-in chunks, dropping them into the water and lemon juice as you go. (This stops the celery root from discoloring.)
Cut potatoes into 2-in chunks. Drain celery root. In large saucepan, combine celery root, potatoes, garlic and enough water to cover them. Bring to boil. Reduce heat to medium-low; cook, covered, 20 minutes or until celery root and potatoes are very tender. Drain well; return vegetables to saucepan. Place over low heat to dry out slightly, shaking saucepan occasionally.
Heat butter and cream in small saucepan; transfer to large bowl. Add vegetables to cream mixture and cream until smooth and creamy. Season with salt and pepper to taste; stir in parsley.
Transfer to heated serving dish; serve immediately.
Cut potatoes into 2-in chunks. Drain celery root. In large saucepan, combine celery root, potatoes, garlic and enough water to cover them. Bring to boil. Reduce heat to medium-low; cook, covered, 20 minutes or until celery root and potatoes are very tender. Drain well; return vegetables to saucepan. Place over low heat to dry out slightly, shaking saucepan occasionally.
Heat butter and cream in small saucepan; transfer to large bowl. Add vegetables to cream mixture and cream until smooth and creamy. Season with salt and pepper to taste; stir in parsley.
Transfer to heated serving dish; serve immediately.
Side Dish Zucchini carpaccio salad
Serves: 4
Preparation time: 15 minutes
4 small zucchinis2 scallions, chopped
2 sun dried tomatoes, chopped
1/4 cup toasted pine nuts, chopped
1/4 cup crumbled feta
pinch of red pepper flakes (optional)
basil & parsley vinaigrette: (this will make extra)
1 cup flat leaf parsley
1 cup basil
1/4 cup olive oil
2 tablespoon wine vinegar
juice of 1/2 small lemon (about 2 tablespoons)
2 garlic cloves, crushed
1 teaspoon honey or agave
salt & pepper to taste
Put dressing ingredients into a food processer and blend until ingredients are combined, but not pureed. Taste and adjust seasonings. Set aside.
Using a mandoline slicer, shave un-peeled zucchinis into thin coins.
Toss zucchini, scallions and a quarter to a half cup of the vinaigrette together– . Adjust seasonings if necessary.
Arrange on a platter and top with sun dried tomatoes, pine nuts, feta and a pinch of red pepper flakes.
Cover leftover dressing and store it at room temperature.
Using a mandoline slicer, shave un-peeled zucchinis into thin coins.
Toss zucchini, scallions and a quarter to a half cup of the vinaigrette together– . Adjust seasonings if necessary.
Arrange on a platter and top with sun dried tomatoes, pine nuts, feta and a pinch of red pepper flakes.
Cover leftover dressing and store it at room temperature.
Side Dish Asparagus mimosa
Serves: 6
Preparation time: 15 minutes
Cooking time:10 minutes
3 pounds fresh green asparagus 2 hard-cooked eggs, peeled
2 tablespoons chopped parsley
1 cup herb-vinaigrette dressing
Peel and trim the asparagus.
Boil 4 quarts of water in a pot. Cook asparagus in boiling water for 5 to 7 minutes or until just tender.
Gently remove asparagus from boiling water and cool in ice cold water. Drain on paper towels, and set aside.
Separate egg yolks and whites. Wash egg whites in cold water. Drain on paper towel and set aside. Finely chop egg yolks; set aside in a small bowl. Chop egg whites and save in a bowl.
Arrange asparagus on a serving platter. Sprinkle egg yolk and egg white and parsley over asparagus.
Serve cold with the herb-vinaigrette.
Boil 4 quarts of water in a pot. Cook asparagus in boiling water for 5 to 7 minutes or until just tender.
Gently remove asparagus from boiling water and cool in ice cold water. Drain on paper towels, and set aside.
Separate egg yolks and whites. Wash egg whites in cold water. Drain on paper towel and set aside. Finely chop egg yolks; set aside in a small bowl. Chop egg whites and save in a bowl.
Arrange asparagus on a serving platter. Sprinkle egg yolk and egg white and parsley over asparagus.
Serve cold with the herb-vinaigrette.
Side Dish Creamed spinach
Serves: 6
Preparation time: 15 minutes
Cooking time:12 minutes
2 pounds cooked spinach, chopped to taste salt, pepper, grated nutmeg
5 ounces butter
1 cup heavy cream
12 puff pastry fleurons (crescent-shaped puff pastry)
In a saucepan, heat the spinach with butter. Season to taste with salt, pepper, and nutmeg.
Meanwhile, boil the cream until it is reduced to half. Arrange spinach in a dome on serving platter.
Pour cream over. Surround with fleurons. Serve hot.
Meanwhile, boil the cream until it is reduced to half. Arrange spinach in a dome on serving platter.
Pour cream over. Surround with fleurons. Serve hot.
Side Dish Broccoli rabe with parmesan cheese
Serves: 6
Preparation time: 20 minutes
Cooking time:10 minutes
2 pounds broccoli rabe1/4 cup extra-virgin olive oil
5 garlic cloves, peeled and coarsely chopped
5 tablespoons freshly grated Parmesan cheese or Asiago cheese
Wash and drain broccoli, discarding tough stems. Cook broccoli rabe in large pot of boiling salted water until crisp-tender, about 4 minutes.
Drain and immerse in a bowl of ice water to cool. Drain again;
Heat olive oil in heavy large skillet over medium heat. Add garlic and sauté about 2 minute. Add broccoli rabe and sauté until heated through. Remove from heat. Sprinkle 4 tablespoons cheese over and toss to combine.
Season with salt and pepper to taste. Transfer to warm platter. Sprinkle remaining 2 tablespoons cheese over.
Drain and immerse in a bowl of ice water to cool. Drain again;
Heat olive oil in heavy large skillet over medium heat. Add garlic and sauté about 2 minute. Add broccoli rabe and sauté until heated through. Remove from heat. Sprinkle 4 tablespoons cheese over and toss to combine.
Season with salt and pepper to taste. Transfer to warm platter. Sprinkle remaining 2 tablespoons cheese over.
Side Dish Soft polenta
Serves: 4
Preparation time: 10 minutes
Cooking time:10 minutes
3 cups chicken stock 2 teaspoons butter
coarse salt
white pepper
1 cup quick cooking polenta
1/4 cup creme fraiche
Place stock in medium saucepan over medium heat. Bring to a boil. Add butter and salt and pepper to taste.
Slowly add polenta, stirring constantly to keep lumps from forming. Lower heat and cook, stirring constantly, for 10 minutes, or until polenta is thickened and cooked.
Remove from heat and whip in the creme fraiche. Season to taste.
Slowly add polenta, stirring constantly to keep lumps from forming. Lower heat and cook, stirring constantly, for 10 minutes, or until polenta is thickened and cooked.
Remove from heat and whip in the creme fraiche. Season to taste.
Side Dish Spring green risotto
Recipe adaptation and courtesy of Courtesy Ina Garten from her new cookbook Back to Basics.
Serves: 6
1-1/2 tablespoons unsalted butter
3 cups chopped leeks, white and light green parts (2 leeks)
1 cup chopped fennel
1-1/2 cups Arborio rice
2/3 cup dry white wine
4 to 5 cups simmering chicken stock
1 pound thin asparagus
5 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas
5 ounces fava beans
1 tablespoon freshly grated lemon zest (2 lemons)
Kosher salt and freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1/3 cup mascarpone cheese, preferably Italian
1/2 cup freshly grated Parmesan cheese, plus extra for serving
3 tablespoons minced fresh chives, plus extra for serving
Serves: 6
Preparation time: 20 minutes
Cooking time:40 minutes
1- 1/2 tablespoons good olive oil1-1/2 tablespoons unsalted butter
3 cups chopped leeks, white and light green parts (2 leeks)
1 cup chopped fennel
1-1/2 cups Arborio rice
2/3 cup dry white wine
4 to 5 cups simmering chicken stock
1 pound thin asparagus
5 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas
5 ounces fava beans
1 tablespoon freshly grated lemon zest (2 lemons)
Kosher salt and freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1/3 cup mascarpone cheese, preferably Italian
1/2 cup freshly grated Parmesan cheese, plus extra for serving
3 tablespoons minced fresh chives, plus extra for serving
Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.
Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas and fresh fava beans, blanch them in boiling water for a few minutes until the starchiness is gone.)
When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. set aside off the heat for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.
Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas and fresh fava beans, blanch them in boiling water for a few minutes until the starchiness is gone.)
When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. set aside off the heat for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.
Side Dish Pumpkin gnocchi with almond pesto
Serves: 4
Preparation time:30 minutes
Cooking time:40 minutes
1 lb butternut squash, halved, seeded, and cut into wedges3.5 oz flour
1 pinch freshly grated nutmeg
12 sage leaves
2 oz raw almonds
1 garlic clove
1 tsp nutritional yeast (yeast flakes)
5 tbsp extra virgin olive oil
2 oz oil-packed semi-dried or sun-dried tomatoes, drained, patted dry, and finely chopped
1 pinch each of salt and black pepper
1. Preheat the oven to 200°C/400°F/gas mark 6. Line a sheet pan with parchment paper.
2. Spread the pumpkin over the prepared pan. Cover with foil and bake for 20 minutes, then remove the foil and bake for about 20 minutes more, until the pumpkin is tender.
3. Remove from the oven and let cool, then scoop the flesh of the pumpkin into a bowl and mash it with a potato ricer.
4. Bring a large pot of salted water to a boil.
5. Add the flour, nutmeg, and a pinch of salt to the bowl with the pumpkin and stir briefly to combine.
6. On a lightly floured surface, roll the mixture into long cylinders around 2cm (¾in) in diameter, then cut the cylinders into 3cm-long (1¼in) gnocchi.
7. In a food processor, combine the sage, almonds, garlic, nutritional yeast, olive oil, a pinch of salt and pepper, and process until the mixture is well combined and smooth.
8. Add the gnocchi to the boiling water and cook until they start to float, then cook for 1 minute more. Drain the gnocchi and return them to the pot.
9. Toss the gnocchi with the sage pesto, add the tomatoes and serve.
2. Spread the pumpkin over the prepared pan. Cover with foil and bake for 20 minutes, then remove the foil and bake for about 20 minutes more, until the pumpkin is tender.
3. Remove from the oven and let cool, then scoop the flesh of the pumpkin into a bowl and mash it with a potato ricer.
4. Bring a large pot of salted water to a boil.
5. Add the flour, nutmeg, and a pinch of salt to the bowl with the pumpkin and stir briefly to combine.
6. On a lightly floured surface, roll the mixture into long cylinders around 2cm (¾in) in diameter, then cut the cylinders into 3cm-long (1¼in) gnocchi.
7. In a food processor, combine the sage, almonds, garlic, nutritional yeast, olive oil, a pinch of salt and pepper, and process until the mixture is well combined and smooth.
8. Add the gnocchi to the boiling water and cook until they start to float, then cook for 1 minute more. Drain the gnocchi and return them to the pot.
9. Toss the gnocchi with the sage pesto, add the tomatoes and serve.
Dessert Panna cotta with berry compote
Serves: 6
Preparation time: 10 minutes
Cooking time:10 minutes
1envelope unflavored gelatin 2 tablespoons cold water
1 cup each sour cream, whipping cream and light cream
1/3 cup sugar
1 vanilla bean
Lightly oil six 5-ounce ramekins; set aside.
In small bowl sprinkle gelatin over water; set aside.
In saucepan, combine sour cream, whipping cream, light cream and sugar. Halve vanilla bean lengthwise and scrape out seeds to cream mixture (add vanilla bean halves, if desired, for additional flavor).
Place over medium heat, stirring often, until very hot; do not let boil.
Stir in gelatin mixture until dissolved. Remove vanilla bean halves.
Pour into ramekins. Chill for 4 hours or until set. To serve, run sharp knife around edges and turn out onto serving plates.
Spoon Reisling Summer Berry Compote around panna cottas. Garnish with lemon balm or mint.
In small bowl sprinkle gelatin over water; set aside.
In saucepan, combine sour cream, whipping cream, light cream and sugar. Halve vanilla bean lengthwise and scrape out seeds to cream mixture (add vanilla bean halves, if desired, for additional flavor).
Place over medium heat, stirring often, until very hot; do not let boil.
Stir in gelatin mixture until dissolved. Remove vanilla bean halves.
Pour into ramekins. Chill for 4 hours or until set. To serve, run sharp knife around edges and turn out onto serving plates.
Spoon Reisling Summer Berry Compote around panna cottas. Garnish with lemon balm or mint.
Dessert Pizzellis
A Pizzelle is a traditional Italian sugar cookie served plain or rolled into a cone and filled with fruit or ice cream.
They can be formed into cups by draping the freshly cooked hot pizzelli over the bottom of a small glass or a similar container. They can also be shaped into ice-cream cones. See also Sicilian cannoli recipe
Serves: 15
1 cup sugar
1/2 cup melted butter
1 cup milk
1 1/2 cups all-purpose flour
1 teaspoons vanilla
Serves: 15
Preparation time: 10 minutes
Cooking time:20 minutes
2 eggs 1 cup sugar
1/2 cup melted butter
1 cup milk
1 1/2 cups all-purpose flour
1 teaspoons vanilla
Beat eggs and sugar until light and creamy.
Stir in the remaining ingredients until smooth. Cook on an electric pizzelli machine to form wafers: Preheat pizzelli maker.
Spoon 2 tablespoons of batter onto the center of the baking surface.
Close iron and gently squeeze together.
Bake for about a minute.
Cookies are baked when golden brown.
Remove from the iron with a spatula and roll-up into a cone, using the wooden rolling cone tool included. Remove and allow to cool.
Serve them cut in wedges, or while wafer is hot, or shape into a cup over a glass or similar container. Store in an airtight container.
Spoon fruit, ice cream or chocolate mousse into cup.
Stir in the remaining ingredients until smooth. Cook on an electric pizzelli machine to form wafers: Preheat pizzelli maker.
Spoon 2 tablespoons of batter onto the center of the baking surface.
Close iron and gently squeeze together.
Bake for about a minute.
Cookies are baked when golden brown.
Remove from the iron with a spatula and roll-up into a cone, using the wooden rolling cone tool included. Remove and allow to cool.
Serve them cut in wedges, or while wafer is hot, or shape into a cup over a glass or similar container. Store in an airtight container.
Spoon fruit, ice cream or chocolate mousse into cup.
Dessert Chocolate raspberry ice cream
Serves: 6
Preparation time: 1 hour
Cooking time:10 minutes
4 ounces unsweetened chocolate 1 cup milk
2 eggs
1 cup sugar
1 teaspoon vanilla
1 cup cream
1/2 pint raspberries
1/4 cup sugar
In a heavy saucepan, combine chocolate and milk. Heat over very low heat and stir until chocolate is fully dissolved into the milk. Remove from heat and cool.
Beat eggs and sugar until fluffy. Add cream and vanilla and beat more. Add chocolate mixture, beat thoroughly, and chill until cold.
Mash the raspberries with the sugar, cover, and refrigerate. When chocolate mixture is cold, freeze it in your ice cream maker.
When the ice cream is thick and smooth, add the raspberry mixture. Continue churning until ice cream is set and creamy. Finish freezing and enjoy
Beat eggs and sugar until fluffy. Add cream and vanilla and beat more. Add chocolate mixture, beat thoroughly, and chill until cold.
Mash the raspberries with the sugar, cover, and refrigerate. When chocolate mixture is cold, freeze it in your ice cream maker.
When the ice cream is thick and smooth, add the raspberry mixture. Continue churning until ice cream is set and creamy. Finish freezing and enjoy
Dessert Meringue-strawberry
Serves: 8
Preparation time: 20 minutes
Cooking time:15 minutes
1 cup sugar3 ounces water
1 cup strawberry puree, strained
5 egg whites
In a heavy bottom saucepan, boil water and sugar to 270 degrees. Stir in the strawberry puree, and boil to 245 degrees.
Beat egg whites until light. Gradually pour the hot sugar mix while mixing at high speed. Continue beating until cool.
Use for: meringue pies, as cake filling, or soufflé glacés
Beat egg whites until light. Gradually pour the hot sugar mix while mixing at high speed. Continue beating until cool.
Use for: meringue pies, as cake filling, or soufflé glacés
Dessert Strawberry-topped lime mousse tart
Serves: 8
Preparation time: 40 minutes
Cooking time:30 minutes
For crust: 3/4 cup all purpose flour
1/3 cup whole almonds, toasted
1/3 cup powdered sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, cold
2 teaspoons cold water
For filling:
1/4 cup fresh lime juice
1/2 teaspoon unflavored gelatin
3/4 cup chilled whipped cream, (divided into 1/4 cup and 1/2 cup)
5 ounces white chocolate
1 teaspoon grated lime peel
2 tablespoons sugar
2 tablespoons sour cream
Topping:
3 12-ounce baskets strawberries, washed, hulled, sliced
1/3 cup seedless raspberry jam
Crust:
Preheat oven at 375 degrees.
Blend first 4 ingredients in processor until nuts are ground. Add butter cut into small pieces, and mix until dough has a fine texture. Blend in enough water until mixture forms a ball. Press dough evenly over bottom and up sides of tart pan. Freeze crust for 30 minutes. Bake until golden brown for about 30 minutes.
Filling:
In a small bowl, combine the lime juice and gelatin. Let stand for 10 minutes to soften. Bring 1/4 cup cream to simmer in medium saucepan. Stir in the white chocolate. Add gelatin mixture; stir to dissolve. Mix in peel. Chill until cold and beginning to thicken but not set, stirring often.
Whip sugar, sour cream and remaining 1/2 cup cream to medium-stiff peaks.
Fold whipped cream mixture into the white chocolate mixture. Spoon mousse into crust.
Chill until mousse sets, about 2 hours.
Arrange berries atop the mousse.
Melt jam in small saucepan over low heat. Brush jam over strawberries to glaze.
Preheat oven at 375 degrees.
Blend first 4 ingredients in processor until nuts are ground. Add butter cut into small pieces, and mix until dough has a fine texture. Blend in enough water until mixture forms a ball. Press dough evenly over bottom and up sides of tart pan. Freeze crust for 30 minutes. Bake until golden brown for about 30 minutes.
Filling:
In a small bowl, combine the lime juice and gelatin. Let stand for 10 minutes to soften. Bring 1/4 cup cream to simmer in medium saucepan. Stir in the white chocolate. Add gelatin mixture; stir to dissolve. Mix in peel. Chill until cold and beginning to thicken but not set, stirring often.
Whip sugar, sour cream and remaining 1/2 cup cream to medium-stiff peaks.
Fold whipped cream mixture into the white chocolate mixture. Spoon mousse into crust.
Chill until mousse sets, about 2 hours.
Arrange berries atop the mousse.
Melt jam in small saucepan over low heat. Brush jam over strawberries to glaze.
Dessert Bavarois turinoise
Serves: 10
Preparation time: 35 minutes
Cooking time:8 minutes
1 envelope unflavored gelatin 2 tablespoons cold water
1 cup sugar
4 egg yolks
1 cup scalded milk
1 teaspoon vanilla
1 cup chestnut puree
1 ounce melted semi-sweet chocolate
1 1/2 cups heavy cream
3 tablespoons dark rum or brandy
Dissolve gelatin in cold water. In an electric mixer, cream sugar and egg yolks. Slowly pour and whisk the boiling milk over egg mixture. Pour in saucepan. Stir with a wooden spoon over low heat until the mixture coats the back of the spoon, about 5 to 8 minutes. Do not allow to boil. Stir in the gelatin. Strain into a bowl. Cool mixture.
Mix in the vanilla, chestnut puree, and melted chocolate.Whip the heavy cream to a medium peak. Fold in the cool custard. Mix in the rum or brandy. Pour in a decorative mold. Refrigerate for 2 hours. Unmold and decorate with whipped cream flavored with rum and glazed chestnuts.
Mix in the vanilla, chestnut puree, and melted chocolate.Whip the heavy cream to a medium peak. Fold in the cool custard. Mix in the rum or brandy. Pour in a decorative mold. Refrigerate for 2 hours. Unmold and decorate with whipped cream flavored with rum and glazed chestnuts.
Dessert Apricot tart
For best results, use tart pans that have removable bottoms
Serves: 8
1 recipe never fail pie crust
8 firm but ripe apricots(about 1 1/2 pounds), pitted and cut into sixths
1/4 cup plus 1 tablespoon sugar, plus more for sprinkling
1 1/2 tablespoons cornstarch
Pinch of salt
1 teaspoon freshly squeezed lemon juice
Zest of 1/2 lemon
1 tablespoon heavy cream
Serves: 8
Preparation time: 30 minutes
Cooking time:35 minutes
All-purpose flour, for dusting 1 recipe never fail pie crust
8 firm but ripe apricots(about 1 1/2 pounds), pitted and cut into sixths
1/4 cup plus 1 tablespoon sugar, plus more for sprinkling
1 1/2 tablespoons cornstarch
Pinch of salt
1 teaspoon freshly squeezed lemon juice
Zest of 1/2 lemon
1 tablespoon heavy cream
Preheat oven to 425 degrees.
Roll dough out into one 12-inch circle, and drape over tart pan that has removable bottoms.
In a medium bowl, toss apricots together with sugar, cornstarch, salt, lemon juice, zest and cream. Spoon apricot mixture in tart pans. Spread out evenly. sprinkle with sugar.
Place tart on a baking sheet and bake for 15 minutes; lower oven temperature to 375°.
Continue to bake until tart is evenly browned and apricots are bubbling, about 25 minutes more. Transfer tart from baking sheet to a cooling rack, and cool completely. Serve warm or at room temperature.
Roll dough out into one 12-inch circle, and drape over tart pan that has removable bottoms.
In a medium bowl, toss apricots together with sugar, cornstarch, salt, lemon juice, zest and cream. Spoon apricot mixture in tart pans. Spread out evenly. sprinkle with sugar.
Place tart on a baking sheet and bake for 15 minutes; lower oven temperature to 375°.
Continue to bake until tart is evenly browned and apricots are bubbling, about 25 minutes more. Transfer tart from baking sheet to a cooling rack, and cool completely. Serve warm or at room temperature.
Dessert Rose shaped apple dessert
Serves: 6
Preparation time: 20 minutes
Cooking time:45 minutes
1 frozen puff pastry sheet, thawed2 red organic apples (like red delicious, Rome)
Juice of half lemon
1 tablespoon of flour, to sprinkle the counter
3 tablespoons of apricot preserve
cinnamon
powder sugar for decorating
1. Thaw the puff pastry.
2. Prepare a bowl with some water and the lemon juice. Cut the apples in half, remove the core and cut the apples in paper thin slices, leaving the peel so it will give the red color to your roses. place the sliced apples in the bowl with lemon and water.
3. Microwave the apples in the bowl, for about 3 minutes just to soften them. Or you can also simmer the apple slices in the water in a small pan.
4. Unwrap the puff pastry over a clean and lightly floured counter. Using a rolling pin stretch the dough a little, trying to keep it in a rectangular shape. Cut the dough in 6 strips. These are about 2 in x 9 in (5 cm x 22 cm).
5. In a bowl, place three tablespoons of apricot preserve with two tablespoons of water. Microwave for about one minute, so that the preserve will be easier to spread. Spread the preserve on the dough.
6. Preheat the oven to 375 degrees F (190 degrees C). Drain the apples.
7. Place the apples on the edge of dough, with the unpeeled edges extending over the dough Sprinkle with cinnamon.
8. Fold up the bottom part of the dough.
9. Carefully roll, seal the edge, and place in a greased muffin cup.
10. Do the same for all 6 roses. Bake at 375 degrees F (190 degrees C) for about 40-45 minutes, until fully cooked.
NOTE: make sure the pastry is fully cooked on the inside before removing the roses from the oven! If after 30 minutes the apples on top look fully cooked, move the pan to a lower rack in the oven, and wait for 10-15 more minutes to avoid undercooking the puff pastry.
Sprinkle with powder sugar and enjoy!
2. Prepare a bowl with some water and the lemon juice. Cut the apples in half, remove the core and cut the apples in paper thin slices, leaving the peel so it will give the red color to your roses. place the sliced apples in the bowl with lemon and water.
3. Microwave the apples in the bowl, for about 3 minutes just to soften them. Or you can also simmer the apple slices in the water in a small pan.
4. Unwrap the puff pastry over a clean and lightly floured counter. Using a rolling pin stretch the dough a little, trying to keep it in a rectangular shape. Cut the dough in 6 strips. These are about 2 in x 9 in (5 cm x 22 cm).
5. In a bowl, place three tablespoons of apricot preserve with two tablespoons of water. Microwave for about one minute, so that the preserve will be easier to spread. Spread the preserve on the dough.
6. Preheat the oven to 375 degrees F (190 degrees C). Drain the apples.
7. Place the apples on the edge of dough, with the unpeeled edges extending over the dough Sprinkle with cinnamon.
8. Fold up the bottom part of the dough.
9. Carefully roll, seal the edge, and place in a greased muffin cup.
10. Do the same for all 6 roses. Bake at 375 degrees F (190 degrees C) for about 40-45 minutes, until fully cooked.
NOTE: make sure the pastry is fully cooked on the inside before removing the roses from the oven! If after 30 minutes the apples on top look fully cooked, move the pan to a lower rack in the oven, and wait for 10-15 more minutes to avoid undercooking the puff pastry.
Sprinkle with powder sugar and enjoy!
Dessert Baked alaska snow balls
Serves: 6
Preparation time: 20 minutes
Cooking time:12 minutes
1 recipe Fudge sauce1 recipe chocolate sauce
1 recipe Meringue
1 pint coffee or maple walnut ice cream
scoop 6 1/3-cup balls of ice cream onto a plate lined with film wrap and freeze.
For the wafer crumb crust:
1 1/4 cups finely ground chocolate wafers
1 teaspoon confectioners' sugar
5 teaspoons unsalted butter, melted
Preheat oven to 350 degrees.
Process the wafers and sugar to a powder. Transfer to a bowl. Stir in the melted butter.
Spoon 3 tablespoons of the crumb into the center of 6 3-inch fluted round tartlet pans. Press the crumbs firmly and evenly on the bottom and up the sides of the pans. The crusts should be about 1/4 inch thick.
Place the crusts on a baking sheet and bake for 10 minutes. Transfer to a rack and cool. (can be made a day ahead.)
To assemble:
Preheat oven to 500 degrees. Slip the tartlet shells out of their pans and place on a baking sheet lined with parchment paper. Place an ice cream ball in the center of each tartlet. Freeze.
To serve, spoon 2 to 3 tablespoons fudge sauce onto each of 6 warm dessert plates. Drizzle with chocolate sauce.
Prepare the meringue. Spoon meringue in a pastry bag fitted with a large #5 star tube, pipe and completely cover the ice cream with meringue.
Bake for one minute to brown meringue. Watch carefully.
For the wafer crumb crust:
1 1/4 cups finely ground chocolate wafers
1 teaspoon confectioners' sugar
5 teaspoons unsalted butter, melted
Preheat oven to 350 degrees.
Process the wafers and sugar to a powder. Transfer to a bowl. Stir in the melted butter.
Spoon 3 tablespoons of the crumb into the center of 6 3-inch fluted round tartlet pans. Press the crumbs firmly and evenly on the bottom and up the sides of the pans. The crusts should be about 1/4 inch thick.
Place the crusts on a baking sheet and bake for 10 minutes. Transfer to a rack and cool. (can be made a day ahead.)
To assemble:
Preheat oven to 500 degrees. Slip the tartlet shells out of their pans and place on a baking sheet lined with parchment paper. Place an ice cream ball in the center of each tartlet. Freeze.
To serve, spoon 2 to 3 tablespoons fudge sauce onto each of 6 warm dessert plates. Drizzle with chocolate sauce.
Prepare the meringue. Spoon meringue in a pastry bag fitted with a large #5 star tube, pipe and completely cover the ice cream with meringue.
Bake for one minute to brown meringue. Watch carefully.
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
As the sun rises or sets in
VATICAN-CITY
"May every sunrise hold more promise, and every sunset hold more peace."
The {Page Turner} E-Cookbooks
Library on a world cooking journey
38 Recipes
8 Appetizers
13 Main dishes
8 Side dishes
9 Desserts