Author: bridgete

Categories
Pasta Vegetarian

Porcini Pasta

  • 455g pappardelle pasta
  • Juice of half a lemon
  • 60g parmesan cheese, grated
  • 2 garlic cloves
  • 25g dried Porcini mushrooms
  • 1 small glass white wine
  • 300g fresh chestnut mushrooms, sliced
  • 75g butter
  • Handful parsley, chopped

September in Ardennes has a lot of Porcini fresh so I used that and had no need for regular mushrooms or dried mushrooms.

1.Place the Porcini Mushrooms in a small bowl, cover with boiling water and leave to rehydrate for 15 minutes.

2.Melt the butter in a frying pan, and fry the chestnut mushrooms on a moderate heat for 3 minutes.

3.Lift the rehydrated Porcini Mushrooms from the bowl and fry with the chestnut mushrooms for 2 minutes.

4.Peel, and finely slice the garlic and add to the pan with a few grinds of salt and pepper.

5.Stir the mushroom from time to time allowing them to go nicely golden.

6.Bring a large pan of salted water to the boil and cook the pasta according to pack instructions. (see fresh pasta recipe)

7.Place the wine and half of the mushroomy water into the frying pan, and allow to simmer on a gentle heat.

8.When the pasta is ready, drain and add to the mushrooms.

9.Throw in the parsley, parmesan and fresh lemon juice, and toss so that all the pasta is nicely covered. Serve.

Categories
Pasta

Homemade Pasta

  • 300 gr 00 flour
  • 185 gr wet (2 eggs + 3 yolks and water to reach 185)
  • 1 tsp table salt
  1. whisk dry ingredients including 1 tsp table salt and then add the 185 gr of wet ingredients. If you can do this in two steps in a food processor its better.
  2. 1 minute kneading before adding any extra flour
  3. fold small and press heel of hand and turn-no tearing or holes (sticky hands) Add with small amounts.
  4. Knead for 8-10 minutes
  5. Cover with plastic and rest for 30 at room temperature.
  6. Always roll it out the same day you make it.
  7. Tighten machine to table. Place at the edge of the tabletop so that you have a lot of room to let the dough come out of the machine
  8. Semolina flour on the the area where you will place the ready pasta
  9. Put regular flour in front of the pasta machine for working. (not semolina)
  10. cut into 3 parts and wrap the other three parts in plastic
  11. flatten the piece of dough and set machine to 1
  12. Run through 4 times and try to make a rectangle
  13. when you are happy with the shape then go through each setting twice.
  14. Add flour if it is sticky
  15. Cut in half if its unmanageable
  16. stop at 6
  17. if you are filling, do it while the dough is sticky. If you are cutting into ribbons, let the sheets of dough dry. Until they feel like leather. When the first side feels good, flip. About 15 minutes.
  18. If you want to store the sheets (cut right before cooking) the put the dried sheet stacked with parchment paper, flour and plastic wrap. They will last in the fridge for one to two days. (you can fold)
  19. sprinkle with semolina. Roll the sheet on both ends towards the middle. Then cut into the thickness you want.
  20. Place your knife flat on the board and shove under at the crease, then lift (17:44)
  21. Fresh pasta needs a lot of salt in the water. 6.5 quarts with 1/4 c salt
  22. covered pot with salt will boil over so add the salt at the almost boiling
  23. Drop in pasta into the water and cook for 1 minute
  24. Do not drain with a colander. Take it out with tongs and slotted spoon to leave flour in the bottom of the pot.
  25. Put in the the hot pasta sauce and add butter.

Categories
Shrimp

Curried Shrimp with melted cherry tomatoes

  • 2 tablespoons olive oil, divided
  • 1 pound peeled and deveined extra-large shrimp
  • 1/2 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon minced peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper
  • 2 pints cherry tomatoes
  • 3 tablespoons heavy cream
  • 1 teaspoon honey
  • 1/4 cup sliced almonds, toasted
  • 2 cups precooked brown or basmati rice
  • 1/4 cup fresh basil leaves (optional)

Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil to pan, and swirl to coat. Sprinkle shrimp with 1/4 teaspoon salt and black pepper. Add shrimp to pan, and cook for 2 minutes on each side or until done. Remove shrimp from pan; keep warm.

Add remaining 1 tablespoon oil to pan. Add ginger and garlic; sauté 30 seconds or until fragrant. Add remaining 1/4 teaspoon salt, garam masala, cumin, red pepper, and tomatoes to pan; cook 4 minutes or until tomatoes begin to break down. Stir in cream and honey; cook 1 minute. Add shrimp and almonds; cook 1 minute or until thoroughly heated. Serve shrimp mixture over rice. Sprinkle with basil.

Categories
-sides

Carmelized Onion Cranberry Compote

  • 1 tablespoon butter
  • 2 cups thinly sliced sweet onions
  • ¼ cup balsamic vinegar
  • ½ cup fresh or frozen cranberries (thawed), coarsely chopped
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • ½ teaspoon grated orange rind
  • whole grain crackers
  • ⅓-less-fat cream cheese
  • parsley, for garnish

Melt butter in a large skillet over medium heat; add onions, and sauté 15 to 18 minutes or until golden and tender. Stir in vinegar and remaining ingredients; cook, stirring occasionally, 2 to 4 minutes or until liquid is reduced to about 2 tablespoons.

Spread 16 whole grain crackers each with 1½ teaspoons ⅓-less-fat cream cheese; top each with 1 tablespoon. Caramelized Onion-Cranberry Compote. Garnish with fresh parsley leaves.

Categories
Desserts

Baked Apple

  • Cooking spray 4 tbsp. 
  • melted butter 1 tbsp. 
  • packed brown sugar 1 tbsp. 
  • granulated sugar 1/2 tsp. 
  • ground cinnamon 4 
  • apples 8 
  • chewy caramel squares Breyers Natural Vanilla ice cream, for serving Caramel, for drizzling
  1. Preheat oven to 375° and grease a medium baking dish with cooking spray. In a small bowl, whisk together butter, sugars, and cinnamon.
  2. Slice top off of each apple then use a melon baller (or a teaspoon) to scoop out core. Using a paring knife, make two circular cuts in apple. Place apple cut side down on a cutting board and slice crosswise, being careful not to cut through the core.
  3. Place cut apples in a small baking dish. Fill each apple with two caramel squares, then brush melted butter mixture on top. Bake until the apples are tender, about 30 minutes.
  4. Serve warm with ice cream and drizzle with caramel.
Categories
Fish

Greek Baked Cod with lemon and garlic

INGREDIENTS  

  • 1.5 lb Cod fillet pieces, 4-6 pieces
  • 5 garlic cloves, peeled and minced
  • ¼ cup chopped fresh parsley leaves

Lemon Juice Mixture 

  • 5 tbsp fresh lemon juice
  • 5 tbsp extra virgin olive oil
  • 2 tbsp melted butter

For Coating

  • ⅓ cup all-purpose flour
  • 1 tsp ground coriander
  • ¾ tsp sweet Spanish paprika
  • ¾ tsp ground cumin
  • ¾ tsp salt
  • ½ tsp black pepper

INSTRUCTIONS

  • Preheat oven to 400 degrees F.
  • Mix lemon juice, olive oil, and melted butter in a shallow bowl. Set aside
  • In another shallow bowl, mix all-purpose flour, spices, salt and pepper. Set next to the lemon juice mixture.
  • Pat fish fillet dry. Dip fish in the lemon juice mixture then dip in the flour mixture. Shake off excess flour. Reserve the lemon juice mixture for later.
  • Heat 2 tbsp olive oil in a cast iron skillet over medium-high heat (watch the oil to be sure it is shimmering but not smoking). Add fish and sear on each side to give it some color, but do not fully cook (about a couple minutes on each side) Remove from heat.
  • To the remaining lemon juice mixture, add the minced garlic and mix. Drizzle all over the fish fillets.
  • Bake in the heated oven for until it begins to flake easily with a fork (10 minutes should do it, but begin checking earlier). Remove from heat and sprinkle chopped parsley. Serve immediately.
Categories
-sides

verjus butter

  • 1 cucumber flesh scooped into balls using a spoon
  • 6 spring onion
  • 220 g butter
  • 100 ml stock
  • 100 ml verjus du perigord (sweet white wine vinegar)
  • 2 tbsp golen sultanas

Pour the verjus and stock into a saucepan and bring to a boil, continue to cook until the volume of the liquid is reduced by three-quarters.

Remove the pan from the heat and whisk in the cubed butter until smooth and glossy. Season to taste with salt and freshly ground black pepper. Add the sultanas, cucumber and spring onion. Keep warm.

Categories
-sides Vegetarian

parsnip puree

  • 300 g parsnip
  • 180 ml double cream
  • 100 g butter
  • Heat the butter in a saucepan and cook the parsnips for one minute on a high heat.
  • Add the cream, bring the mixture to the boil then reduce the heat and simmer for five minutes or until the parsnips are tender. Blend the parsnip mixture in a blender until smooth.
  • Pass the mixture through a fine sieve and into a clean pan, then season to taste with salt and freshly ground black pepper.
Categories
Fish

Sri Lankan Fish Curry

Ingredients

  • 4 cloves garlic cloves, finely chopped
  • One 1-in. piece fresh ginger, coarsely chopped
  • tsp cinnamon
  • 1⁄4 cup oil (coconut oil if you have it)
  • 1 Tbsp. plus 1 1/2 tsp. coriander
  • 1 tbsp Curry (or 12 fresh curry leaves)
  • 2-3 small green chiles, such as Thai style, split lengthwise
  • 2 stalks stalks lemongrass, trimmed and sliced ¼-inch thick
  • 2 medium shallots, peeled and thinly sliced (½ cup)
  • 1 tsp. kosher salt
  • 1⁄2 tsp. chili powder
  • 1⁄2 tsp. ground turmeric
  • 2 medium tomatoes, cut into thin wedges
  • 1 1⁄2 lb. tuna or other lean, firm-fleshed fish, preferably skin on, cut into 2-in. chunks
  • 1 tsp. freshly ground black pepper
  • 1 tsp. ground cumin
  • 1⁄4 tsp. ground cinnamon
  • 1⁄4 tsp. ground clove
  • 1⁄4 tsp. ground nutmeg
  • 1⁄2 cup coconut milk

Instructions

  1. Use a small food processor or mortar and pestle to grind together the garlic, ginger, and cinnamon to make a chunky paste.
  2. In a wok or large skillet, heat the coconut oil over medium-high heat until nearly smoking. Add the spice paste and coriander and cook, stirring constantly, for 1 minute.
  3. Working one at a time, stir in all of the following ingredients: curry leaves, chiles, lemongrass, and shallots.
  4. Lower the heat to medium, then add the salt, chili powder, turmeric, tomato; bring to a simmer
  5. add the tuna, tossing gently to coat. Cover and cook for about 30 seconds, then stir in the black pepper, cumin, cinnamon, clove, nutmeg, and ¾ cup water; cook 5 minutes.
  6. Add the coconut milk and adjust the heat to simmer; cover and cook until the fish is cooked through, 4–5 minutes. Taste and adjust the seasoning as needed before serving.
Categories
Vegetarian

Spinach Ricotta Gnudis

Ingredients

  • 500 gr ricotta
  • 1 lb. fresh baby spinach
  • 1 egg and 1 egg yolk
  • 65gr freshly grated parmigiano-reggiano
  • 70 gr flour (00) and extra in case its too wet
  • salt and pepper
  • 25gr butter
  • tomato sauce

Instructions

  1. Drain ricotta and let sit to dry for 2 hours
  2. Bring a large pot of generously salted water to a boil ad add spinach. Once cooked, drain and put cold water from the tap. Then place in the fridge.
  3. Once completely cooled, squeeze spinach to get out all the moisture and chop finely
  4. In a bowl, add the chopped spinach and the ricotta. Add the eggs and parmesan and mix. Then add the flour and mix but only until sticky. DO NOT OVER MIX
  5. Use a tablespoon to scoop out a ball of mixture and then roll it in some flour. Roll it in your hands until it is a nice size and place it on a baking sheet lined with paper and sprinkled with more flour.
  6. Bring a large pot of generously salted water to a simmer over medium heat. Cook the balls being careful not to crowd them until it floats to the top. Cook at least 5-7 minutes or they will be too mushy. As they float to the top, use a slotted spoon to transfer them to a colander to remove the water.
  7. Put some butter into a skillet on high heat and fry the dumplings for a couple of minutes, being careful not to break them apart and brown them on the outside.
  8. . To serve, Place tomato sauce in the bottom of the bowl, add gnudis and drizzle with melted butter, top with additional Parmigiano-­Reggiano, and serve warm. (add Basil)
  • 125ml olive oil
  • 2 garlic cloves
  • 800g tomato puree or 2 cans of tomatoes 400gr
  • 1 tsp sugar
  • salt

Fry the garlic in the oil until browned. Add the tomato paste sugar and salt to taste.