HHH 2010 © Privacy Policy | Terms of Use
© Momentary Bliss Photography
The Chef & Mini Chef’s Corner
Introducing The Chef & Mini Chef’s Corner!
Did you all know we have a Chef in our midst? Nancy (Sasha’s Mom) (Bio) will be kindly contributing recipes that are YUMMY for Adults and also can be converted to be just as YUMMY for Kids! She’ll share a recipe ONCE a month and throughout the month, anyone who would like to also share their recipes, please email them to me at hilarie_hsu@hotmail.com AND post them on Discussion Baby!
http://messageboard.bayandbee.com/
From the Mouth of the Chef!
March Recipe:
Chanterelle Mushroom Ragu
Chanterelle Mushroom Ragu
- 1/4 cup ex. virgin olive oil
- 2 large shallots, chopped
- 2 garlic cloves, minced
- 1 pound Chanterelle mushrooms, chopped
- 1/2 cup Marsala
- 2 cups chicken broth
- 1/3 cup heavy cream
- 5 fresh basil leaves, chopped
- 1/4 cup flat-leaf Italian parsley, chopped
- 1/2 to 3/4 cup grated Parmesan
Cooking Directions:
In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper. Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from heat and pour in Marsala. Return pan to stove and allow wine to evaporate, about 3 minutes. Add chicken broth and simmer for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well. Take the pan off the heat and add the fresh herbs and Parmesan. Season with salt and pepper. Mix thoroughly and keep warm.
This dish is amazing served on top of Trader Joe's lemon pepper pappardelle pasta or homemade polenta cakes! I hope you enjoy this as much as we did!
February Recipe:
Anytime Frittata
This yummy frittata is great in the morning, lunch, or for an anytime snack!
3/4 cup orzo pasta
7 eggs
1/4 cups milk
1/2 cups cubed ham
1 small yellow onion
2 garlic cloves
1/4 cup flat leaf parsley
1/4 cup freshly grated parmesan ( or more if you love cheese, like me!!)
Salt and Pepper
Directions:
Preheat oven to 375
Bring a small pot of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
In a small frying pan add a small pad of butter. Add the onions and garlic, and saute until translucent. set aside.
In a large bowl, add the eggs and beat. now add your milk, cubed ham, orzo pasta, parsley, onions, garlic, and parmesan cheese. Stir to combine.
Pour the mixture into a baking dish and cook for 20-25 minutes. Then place under the broiler for about 5 minutes or until golden brown. Remove from oven and let it sit for 5 minutes.
This dish is wonderful hot, cold, or even at room temp.!! And is nice served alongside a simple green salad!
January Recipe:
Garbanzo Bean Salad & Poached Salmon
After all the yummy, but heavy, holiday food it's nice to change it up with some light and healthy alternatives. Here is my garbanzo bean salad!
Vinaigrette:
Pour in a small bowl:
1 Tb. good red wine vinegar
add:
Salt
fresh-ground black pepper
stir to dissolve salt, taste to desired specifications. Use a fork or small whisk to beat in, a little at a time:
3-4 Tb. extra-virgin olive oil( be sure to use a really good quality fruity olive oil)
*As a delicious variation its nice to add about a Tb.+ of Dijon mustard before you add the oil
Next: drain and rinse one 15 oz. can of garbanzo beans
Toss about a 1/8-1/4 of a cup of chopped fresh Italian parsley to garbanzo beans
Now add one peeled small diced carrot to garbanzo bean and parsley as well as the vinaigrette and top with a few shavings or chunks of parmesan or grana padano cheese.
Light and healthy poached salmon:
Season 2 large ( 12-14-oz.) salmon steaks with salt, pepper and herbs de provence.
Fill a heavy pan with enough water to come half way up the sides of your salmon steaks and add:
1/4 cup dry white wine( such as sauvignon blanc)
2 parsley sprigs
a large pinch of salt
Next: bring to a boil and immediately lower heat to a "champagne" simmer.
Now add the fish to broth and simmer 41/2-51/2 minutes, turn salmon steaks and cook another 3 minutes.
Remove the fish to a plate.
Next: for a quick sauce, boil down the sauce by half and whisk in 4 Tb. of butter that has been cut into pieces. add salt and fresh lemon juice.
Pour this sauce over the Salmon steaks and enjoy:)
December Recipe:
Macaroni and Cheese
1/2 lb bacon
1 lb. rigatoni
1 lg onion
1-2 cloves garlic
2 tsp. fresh thyme
Bechamel sauce:
1 qt. milk (whole milk or 2%)
1 stick butter
1/2 cup flour
4 cups cheese( I suggest aged cheddar such as Dubliner)
1 cup freshly grated parmesan
salt and freshly ground black pepper
First I would bake the bacon at 400 for 10-15 minutes or until desired doneness. Once cooked, place on paper towels to cool and absorb extra grease. Once cooled chop into 1/2 inch pieces. Set aside.
Preheat oven to 425
Meanwhile, In a 2 quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 minutes. Remove from heat and add the cheese and stir until smooth. Set aside.
next, saute onions, garlic, thyme with salt and pepper until lightly browned on medium heat for about 4-5 minutes. set aside to cool.
In a large pot, bring to a boil 6 quarts of salted water. Add the rigatoni and cook for about 5 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. Next, return the pasta to the pot of bechamel sauce and add the onions and bacon. Mix until it is evenly coated on all of the pasta. Once mixd, pour in your prepared baking pan.
Bake in a 9x13 buttered pan for about 25 minutes or until golden brown.
Bon Appetit!
November Recipe:
So this is what I was thinking... what kid, or adult for that matter, doesn't love a good pizza? This recipe will allure any kid or adult. It's simple, elegant and delicious! let me know what you think.
Pizza Americana:
1 tb. yellow cornmeal
6 tsp. extra-virgin olive oil
2 (8 oz.) pieces of homemade or purchased pizza dough, recipe follows
caramelized onions, recipe follows
1/4 tomato sauce( preferably something very light)
8-9 oz. pancetta or bacon
1/3 cup pecorino
1 tsp. dried oregano
1 tsp. dried chili *optional
Pizza dough:
Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and divide into 2 equal balls. (The dough can be used immediately or stored airtight in the refrigerator for 1 day.)
Caramelized onions:
In a large, heavy skillet, heat the oil over low heat. Add the onions, salt, pepper, sugar. Stir to combine. Continue cooking over very low heat, stirring occasionally, until the onions are caramelized and dark golden brown, about 45 minutes to 1 hour.
Pizza:
Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Sprinkle the cornmeal over 2 rimless baking sheets. Roll out each piece of pizza dough into a 10 to 11-inch-diameter round. Transfer 1 dough to each prepared baking sheet.
In a heavy skillet brown pancetta or bacon.
Drizzle 2 teaspoons of oil over each pizza dough. Spread a thin layer of tomato sauce over the dough, leaving a 1-inch border around each pizza. Sprinkle with the Pecorino. Arrange pancetta on top, drizzle with a little more olive oil and sprinkle caramelized onions all over. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes. Drizzle 1 teaspoon of oil over each pizza. Sprinkle with dried oregano and dried chili for garnish and salt. Cut the pizza into wedges and serve immediately.
* this pizza is especially good if you can find guanciale to substitute the pancetta or bacon.
