Author Archives: Andy

Roasted Chicken with Potatoes, Arugula, Garlic & Yogurt

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Ingredients:

  •  1 1/2 pounds of chicken thighs and drumsticks
  •  1 1/4 pounds small Yukon Gold potatoes, halved and cut into 1/2 inch slices
  •  2 1/2 teaspoons of kosher salt, more as needed
  •  1/2 teaspoon of black pepper, more as needed
  •  2 tablespoons of harissa (or use another thick hot sauce, such as sriracha)
  •  1/2 teaspoon ground cumin
  •  4 1/2 tablespoons extra-virgin olive oil, more as needed
  • 2 leaks, white and light green parts only, halved lengthwise and thinly sliced
  •  1/2 teaspoon of lemon zest (from 1/2 a lemon)
  •  1/2 cup of plain yogurt (do not use Greek yogurt)
  •  1 small garlic clove
  •  2 ounces of baby arugula
  •  Chopped fresh dill, as needed
  •  Lemon juice, as needed

Preparations:

Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together harissa, cumin and 3 tablespoons of oil. Pour over chicken and potatoes and toast to combine. Let stand at room temperature for 30 minutes or up to eight hours in the refrigerator.

Meanwhile, in a medium bowl, combine leaks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons of oil. 

Heat oven to 425°. Arrange chicken and potatoes on the large rimmed baking sheet in a single layer. Roast 15 minutes. Toss potatoes lightly. Scatter leaks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer. 

While chicken cooks, place yogurt in a small bowl. Grate garlic it’s over yogurt and season to taste with salt and pepper

To serve, spoon yogurt over chicken and vegetables in the pan. Scatter arugula and deal over mixture. Drizzle with oil and lemon juice and serve.

 

 

ASPARAGUS WITH PROSCIUTTO AND EGG

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  • 3 large eggs;
  • 1 & ½ ounces of Prosciutto, preferably San Daniele, in about two thin slices;
  • ¼ cup of dry bread crumbs;
  • 4 tablespoons of extra-virgin olive oil;
  • 1 & ½ pounds medium-thick asparagus, peeled and ends snapped off; and
  • Salt and ground black pepper.

 Place eggs in a pot of water, bring to a boil, and remove from heat, cover and let sit for 6 minutes. Yolks will be set but not fully hard. Remove from the pot and set aside. Roll up the Prosciutto and cut into chunks and place in a food processor with the breadcrumbs and pulse until fairly fine.

 Heat 2tablespoons of oil in a skillet, add the Prosciutto mixture and sauté on medium heat, stirring constantly, until lightly browned. Bring a pot of water large enough to hold the asparagus to a boil, add the asparagus, reduce heat to medium and cook until asparagus are tender, 3 to 4 minutes. Drain, season with salt and pepper and cover to keep warm. Peel eggs and chop them and mix them in a bowl with the remaining olive oil and season with salt and pepper.

 Arrange the asparagus on a serving plate, scatter Prosciutto crumbs over them and spoon on the eggs.

 

Ragu Michelle’s

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Ingredients

  • 1 small onion, finely chopped
  • 4 ounces’ butter
  • 6 ounces’ prosciutto, thickly sliced, and cut into strips
  • 1 cup dry white wine
  • 8 ounces’ mushrooms, any variety, sliced
  • 1 cup heavy cream
  • 12 ounces’ peas, thawed if frozen
  • Salt to taste
  • Freshly ground pepper to taste
  • 1/2 cup grated Parmigiano
  • 1 pound fettuccine

 Instructions:  Cook Time: 30 minutes, Serves 4-6

Bring a large pot of salted water to a boil.

In a large skillet over medium heat sauté the onion in the butter until it is golden brown. Add the prosciutto and cook for 1 or 2 minutes, then add the wine, and cook for an additional minute.

Next add the mushrooms and allow them to render their liquid. When their liquid has mostly been reduced, slowly add the cream, salt and pepper and cook until slightly reduced, about 5 minutes, Peas should be added during the last couple of minutes. Cook the pasta until al dente (about 2 minutes less than package directions), drain, and add to cream mixture. Remove from heat and mix in the Parmigiano.

Serve immediately with a sprinkle of Parmigiano and fresh black pepper.

 

Bolognese Tagliatelle alla

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Ingredients

  • 1 onion, coarsely chopped
  • 1 celery stalk, finely chopped
  • 1 carrot, peeled, finely chopped
  • 1 bay leaf
  • 1/4 cup olive oil
  • 3/4-pound ground beef – 20 percent fat is best
  • 1/4-pound ground pork
  • 3 slices prosciutto, finely chopped
  • 1 6-ounce can tomato paste
  • 1/4 cup dry white wine
  • 1 28-ounce can crushed tomatoes
  • 1 pound tagliatelle (or spaghetti)

Instructions: Cook Time: 2 hours Serves: 4-6

In a large, heavy-bottom pot over medium heat sauté the onion, celery, carrot and bay leaf in the olive oil until onion is translucent. Add ground beef, pork, and prosciutto to the sautéed vegetables and use a wooden spoon to break up the meat. When meat is nearly cooked, add tomato paste and stir to fully incorporate. Add white wine and simmer until the wine evaporates. Add the crushed tomatoes and 1/2 can (from the tomatoes) of water. Bring the sauce to a boil and then reduce to a simmer. Cook, uncovered for approximately 2 hours. Add salt to taste.

Bring a large pot of salted water to a boil.

Cook the tagliatelle until al dente (about 2 minutes less than package directions). Drain, add to the Bolognese sauce and stir to combine. Serve immediately.

Fettuccine with Prosciutto and Egg

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Ingredients:

1 pound of Fettuccine
6 ounces of prosciutto, cut in thin strips
1 onion, diced,

3 eggs
1 cup of grated Parmigiano
1/4 cup of heavy cream
4 ounces of butter
Salt to taste and freshly ground pepper to taste

Instructions: Total time: 30 minutes

In a large skillet over medium heat, sauté the butter and onion until transparent. Add the prosciutto and cook until golden, but not crisp. Remove from heat

In a separate bowl, beat the eggs and the cream until smooth, and then mix with the Parmigiano.

Bring a large pot of salted water to a boil and cook the fettuccine until al dente. Drain it, retaining some of the cooking water.

Return the prosciutto and onion mixture to a low heat. Add the pasta to the skillet. When thoroughly combined, add in the egg mixture and mix thoroughly. Add salt and pepper to taste. Add a bit of the retained cooking water only if necessary to achieve a creamy result.

Serve immediately with a sprinkle of Parmigiano and black pepper.

Pumpkin Gingersnap Cheesecake

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Ingredients:

Pumpkin Gingersnap Cheesecake:

12 ounces of gingersnaps
½ cup of pecans, finally chopped
6 tablespoons of salted butter, melted
2 tablespoons of packed brown sugar
Dash of kosher salt
Three 8-ounces packages of cream cheese, softened
One 15-ounce can of pumpkin purée,

3 large eggs, at room temperature
1/4 of a cup of sour cream, at room temperature
1 ½ cups of granulated sugar
1 teaspoon of ground cinnamon
1 teaspoon of vanilla extract

½ teaspoon of ground nutmeg.

Salted Caramel Sauce:

 1 cup of packed brown sugar
 ½ cup of heavy cream
4 tablespoons (1/2 stick) of salted butter
1 teaspoon of vanilla extract
1 teaspoon of kosher salt
Whipped cream, for serving and chopped pecans, for serving

For the Pumpkin Gingersnap Cheesecake:

In a food processor or blender, grind the gingersnaps until fine. Pour into a bowl and stir in the pecans, melted butter, brown sugar and salt. Press into the bottom and sides of a 10-inch springform pan and refrigerate for 30 minutes.
Preheat the oven to 350°F

To make the filling, beat the cream cheese in a stand mixer until soft, scraping the sides once. Mix in the pumpkin, scraping the sites once or twice. Add the eggs one at a time, allowing them to mix in, then add the sour cream and mix. With the mixer on low, add the granulated sugar, cinnamon, vanilla and nutmeg. Thoroughly scrape the bowl and mix to ensure everything is smooth and mixed in.


TAGLIATELLE ai FUNGHI PORCINI – MUSHROOMS

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  • 1-pound porcini mushrooms, or 8 ounces if using dried
  • 2 cloves garlic, finely chopped
  • ¼ cup olive oil
  • Salt to taste
  • ¼ cup flat-leaf parsley, coarsely chopped
  • Freshly ground black pepper to taste
  • 1-pound tagliatelle, or fettuccine
  • Grated Parmigiano

 

Clean the mushrooms. If using dried porcini, soak them in cold water for 20-30 minutes until their size and moisture are restored. Slice them into bite- sized pieces.

In a large skillet, over medium heat sauté the garlic in the olive oil until it’s 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 a boil.

Cook the pasta until al dente (about 2 minutes less than the package directions). Drain, and retain one cup of the cooking water. Add the pasta to the mushrooms. Add the parsley, and then cook together for about a minute. Add some of the retained cooking water if the pasta seems too dry.

Serve with grated Parmigiano.

 

DINNER ROLLS – NO KNEAD MARTHA STEWART

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2 Cups of warm water (105 t0 115 degrees);

 2 Packages (1/4 ounce each) active dry yeast;

¼ Cup of sugar;

4 Tablespoons of butter, melted, plus more for pan & brushing;

2 Large eggs, lightly beaten;

1 & ½ Teaspoons of salt; and

6 Cups of all-purpose flour (spooned and leveled), plus more for shaping dough.

  1.  Pour warm water into a large bowl; sprinkle with yeast, & let stand until foamy, about 5 minutes.
  2.  Add sugar, butter, eggs & salt; whisk to combine. Add flour; mix until incorporated & a sticky dough forms. Brush top of dough with butter; cover with plastic wrap & set aside in a warm place until dough has doubled in bulk, about 1 hour.
  3.  Turn dough out onto a well-floured work surface. With floured hands, roll dough into a thick log & cut into 18 equal pieces (halve log, cut each half in thirds, then cut each piece in thirds again).
  4. Brush a 9×13 inch-baking pan with butter. One at a time, flatten each piece of dough, then fold edges toward center, pressing to secure, until a smooth ball forms. Place dough in a prepared baking pan, smooth sides up (you should have 3 rows of 6). Cover loosely with plastic wrap, & let rise in a warm place until doubled in bulk, 30 to 40 minutes (Alternately, refrigerate, at least 4 hours & up to 1 day.
  5. Pre-heat oven to 400 degrees. Remove plastic wrap; brush rolls with butter. Bake until golden & rolls sound hollow when tapped on bottom, 35 to 40 minutes (tent with aluminum foil if browning too quickly). Pull rolls apart and serve warm.

 

 

CHOCOLATE MARQUISE

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  • 200 Grams dark chocolate, shaved;
  • ¼ Cup of sugar;
  • 6 Egg whites;
  • 6 Egg yolks;
  • 1 tablespoon of butter; and
  • 1 Teaspoon of 6-year-old dark rum.

Whip egg yolks plus sugar in double boiler till thick.

Pour in shaved chocolate, rum & butter.

Fold in egg whites.

Line a loaf pan with ladyfingers;

Pour the chocolate mixture into the pan; and

Chill for several hours.

 

RACK OF PORK FROM LIA

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Marinade:

  • 1/3 Cup of Extra virgin olive oil;
  • 3 Tablespoons of peeled chopped fresh ginger;
  • 2 Large cloves of garlic, chopped;
  • 3 Tablespoons of chopped fresh basil;
  • 1 Tablespoon of Kosher salt;
  • ½ Teaspoon of black pepper; and
  • 1 pork loin (Rack of) 5 pounds total w/ 1 chop per person.

Spread marinade all over pork & let it sit overnight or at least several hours.

 Place fat side up in oven at 425 degrees for about an hour, roast to 138 degrees. Remove from oven, cover with foil and let sit for 20 minutes.

 Caramelize sugar

Sauce:

  •  ½ Cup of sugar – Heat in a saucepan until just light brown (about 5 minutes) & add:
  • 6 Star anise pods, roughly crushed & a pinch of red pepper flakes & stir for 30 seconds. Remove from heat and cool for 2 minutes & add:
  • 1 Cup of chicken stock and ½ cup of sherry vinegar. Return to heat and cook until sugar is dissolved.

Set a roasting pan on stovetop over medium heat & add caramelized sugar and deglaze pan. Keep sauce on simmer.

Add: 2 tablespoons of candied ginger, finely chopped & 2 teaspoons of sesame oil ; salt & paper to taste.

 Pass Sauce