Author Archives: Andy

PASTA FETTUCINE ALFREDO

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    • 1 pound fettuccine

    • 2 sticks butter, softened and cut into pieces

    • 1 ½ cups grated Parmigiano Reggiano

    • Black pepper

Cook fettuccine in large quantity of lightly salted water.
Place small pieces of butter in large warm serving bowl.  When pasta is cooked al dente, drain it and reserve ¼ cup of water.  Add some of the
reserved water to the butter and then add the fettuccine, mixing with the
mutter.  Add the cheese and continue to mix until creamy.  Add some fresh black
pepper and serve immediately.

PASTA LINGUINE CON SALSA SOPHIA

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    • 2 cups Italian parsley leaves

    • 3 cloves garlic peeled

    • ¼ cup pine nuts

    • 3-4 anchovy fillets in salt

    • 10 or more black olives

    • 2 T. capers drained

    • 1 small onion, minced

    • ¼ cup olive oil

    • 1 pound linguine

    • Freshly ground black pepper

Pound together parsley, garlic, pine nuts, anchovies, olives , capers, and onion until uniformly combined.  A food processor might do the trick.  Gradually pour in
oil continuing to wisk or process the paste until thick and sauce like.  Cook pasta until just al dente.  Place a lightly oiled pan over medium heat.  Drain the linguine and toss it into the pan.  Cook for less than one minute until it dries completely and just begins to brown.
Place the pasta in a serving bowl and toss with the sauce and a dusting of pepper or paprika.

PASTA BOLOGNESE WITH SHELLS

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    • 1 pound of shells

    • 2 T. butter

    • 3 T. olive oil

    • 1 carrot finely chopped

    • 1 celery stalk finely chopped

    • 1 onion finely chopped

    • 8 0z ground veal

    • 8 oz ground pork

    • ¾ cup dry red wine

    • 1 28 oz  can peeled tomatoes, pureed

    • Grated Parmigiano cheese

Saute onion, carrot, celery in butter and oil over low heat until golden brown.  Add meat, salt and pepper and cook till meat is not read.  Add wine and stir until
evaporated.  Add tomatoes and cook on low heat for 1 hour until shickened, stirring occasionally.

PASTA: TAGLILATELLE WITH PORCINI MUSHROOMS

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    • 1 pound of tagliatelle

    • 1 pound of fresh (or 8 0z. of dried) porcini mushrooms

    • ¼ cup olive oil

    • 2 cloves garlic chopped

    • ¼ cup fresh Italian parsley chopped

    • Salt and pepper to taste

    • Parmigiano cheese

Soak dried mushrooms in cold water for 20-30 minutes until their size and moisture are restored.  Slice them into bite sized pieces.  In a large skillet, heat the oil and add the garlic.  Cook until golden.  Add the mushrooms and cook over
medium heat for 15-20 minutes.  Add salt and pepper to taste.

Bring a large pot of salted water to boil.  Cook pasta until al dente.  Drain and add to mushrooms.  Add the parsley.  Then cook together for about a minute.  Add some of the retained cooking water if necessary.  Serve with cheese.

PASTA: MANICOTTI

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Pasta Sheets

    • 1 cup all purpose flour, ;unsifted

    • 1 cup milk

    • 1/3 cup water

    • 1 large egg

Wisk flour, liquids and egg together until smooth.  Heat a griddle on low heat.  Grease with Crisco and make “pancake” sheets that cook through but do not turn golden.

Filling

  • 16 ounces ricotta cheese

  • 2 T. Parmigiano cheese, grated

  • 1/3 cup Italian parsley, chopped

  • 1 t. salt

Mix filling ingredients together until creamy

Sauce

    • 1 28 ounce can Italian tomatoes with basil

    • 1 medium onion, finely chopped

    • ½ cup olive oil

    • 1 t. salt

    • ½ t. ground black pepper

    • 4-5 basil leaves, chopped

Puree tomatoes in blender.  IN large skillet, sauté the onion in olive oil until golden.  Next add tomatoes and salt and pepper.  Add a little sugar.  Reduce heat and simmer about 20-30 minutes.

Fill the center of each pancake with 2 or so tablespoons of ricotta mixture. Place in baking dish.  Cover loosely with foil and bake at 350 degrees for 30 minutes.  Serve immediately with a spoonful of tomato sauce and sprinkle of Parmigiano cheese

 

PASTA: RED PEPPERS AND SAUSAGE

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    • 1 pound of cavatappi or openne

    • 1 onion

    • 3 red –peppers

    • 12 oz. Italian sausage

    • 1 28 oz can peeled Italian tomatoes, pureed

    • ¾ cup heavy cream (optional)

    • Olive oil

    • Salt to taste

    • Ground black pepper to taste

    • Pecorino cheese

Wash and cut peppers into bit sized pieces.  Dice onion.  In large skillet, sauté the onions and peppers until they begin to soften.  Remove sausage from its case and add to vegetables, breaking the sausage apart with a fork.  When sausage is cooked through and onions are golden, add the tomatoes and salt and pepper.  Cook over low heat for about 30 minutes until reduced.  Then add cream.  Cook for an additional 10-15 minutes until further reduced.  Serve with drained
pasta and cheese.

ROAST BEEF AU JUS

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  •  1 standing rib roast any size.

Let roast stand at room temperature for at least one hour.
Preheat oven to 375 degrees.  Rub meat well with salt and sprinkle with pepper.
Place meat fat side up in shallow pan. Do not cover.  Put roast in oven
and roast for just one hour.  Turn off heat, but do not open oven door at any time until ready to serve.  Regardless of the length of time the meat has been in oven, 30-40 minutes before serving, turn on oven again and set to 375 degrees.  Roast meat for 30-4- minutes.  Now open oven door and remove meat to serving platter.

REESE’S PEANUT BUTTER BARS

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    • 2 sticks butter,sof tened

    • 1 box powdered sugar

    • 1 cup creamy peanut butter

    • 1 ½ cups crushed graham crackers

Cream together by hand butter and sugar then fold in peanut butter.  Add crackers and use hands to mix all together.  Press into a 9 x 13 pan.  Set aside.

  • 1 cup chocolate chips

  • 1 cup butterscotch chips

  • 1 T. peanut butter

Mix all topping ingredients together until smooth.  Cover the pressed peanut butter mixture with the topping and place in refrigerator for 15 minutes – NO MORE, NO LESS.  Cut into squares and place back in refrigerator until ready to serve.

 

SALMON FROM LIA ARNOLD

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In a large zip lock bag mix the following:

  • ¼ cup olive oil
  • 3 T. soy sauce
  • 2 T. lemon juice
  • 1 large clove garlic minced
  • ½ tsp. dried thyme
  • Pinch of black pepper

Shake bag to mix ingredients, then place salmon in bag with marinade and let sit in refrigerator for 3-4 hours.  Remove fish from bag and heat the marinade to boiling.
Oven to 500 degrees.  Cook for 12 minutes basting with heated sauce.