RECIPES
Do You Take This Manicotti?
Ingredients:
1. Preheat oven to degrees F. Slice 1/2 inch from the pointy end of the garlic. Drizzle with olive oil and wrap in foil. Bake 45 minutes to an hour, until golden and soft. Cool and squeeze into a small bowl and set aside.
2. Meanwhile, place ricotta in a large strainer set over a mixing bowl. Transfer to the refrigerator and let stand 45 minutes to drain excess water. Soak the wild mushrooms in hot water for 20 minutes. Drain, reserving soaking liquid for later; chop fine.
3. Heat remaining olive oil in a medium sauté pan over medium heat. Add the onion and sauté until fragrant and softened (about 3 minutes) then add the chopped reserved mushrooms and spinach; continue cooking another 2 minutes.
4. Transfer the warm mixture to a large mixing bowl and add the ricotta, mozzarella, Romano, mushroom liquid and roasted garlic. Season dish to taste with salt, white pepper, and nutmeg.
5. Cook manicotti in lightly salted boiling water until al dente (usually a few minutes less than package instructions) and immediately transfer to a bowl of ice water. Pat dry with a clean cloth.
6. Using a pastry bag, stuff with filling and arrange in an oiled baking dish. Smother with tomato sauce, cover loosely with foil and bake 40 to 45 minutes.
Serves 4
- 2 whole heads garlic
- 3 tablespoons extra-virgin olive oil
- 1 pound whole-milk ricotta cheese
- 1 oz. dried wild mushrooms
- ½ cup boiling water
- 1 medium onion, chopped fine
- 1 ½ cups cooked and chopped spinach
- ½ cup coarsely grated mozzarella
- ½ cup grated Pecorino Romano cheese
- 1 large egg, beaten
- salt, pepper, and freshly grated nutmeg to taste
- 8 manicotti shells
- 3 cups of your favorite tomato sauce
1. Preheat oven to degrees F. Slice 1/2 inch from the pointy end of the garlic. Drizzle with olive oil and wrap in foil. Bake 45 minutes to an hour, until golden and soft. Cool and squeeze into a small bowl and set aside.
2. Meanwhile, place ricotta in a large strainer set over a mixing bowl. Transfer to the refrigerator and let stand 45 minutes to drain excess water. Soak the wild mushrooms in hot water for 20 minutes. Drain, reserving soaking liquid for later; chop fine.
3. Heat remaining olive oil in a medium sauté pan over medium heat. Add the onion and sauté until fragrant and softened (about 3 minutes) then add the chopped reserved mushrooms and spinach; continue cooking another 2 minutes.
4. Transfer the warm mixture to a large mixing bowl and add the ricotta, mozzarella, Romano, mushroom liquid and roasted garlic. Season dish to taste with salt, white pepper, and nutmeg.
5. Cook manicotti in lightly salted boiling water until al dente (usually a few minutes less than package instructions) and immediately transfer to a bowl of ice water. Pat dry with a clean cloth.
6. Using a pastry bag, stuff with filling and arrange in an oiled baking dish. Smother with tomato sauce, cover loosely with foil and bake 40 to 45 minutes.
Serves 4
Extra Cheesy Spielburgers
These aren't your everyday cheeseburgers, they're bigger, richer, and cheesier, just like a Spielburg movie! You'll love 'em!
Ingredients:
1. Pre-production: After casting the role of "leading meat" for your extravaganza, contact the representing agent and begin negotiations. (Scale plus 10% and a few points on the meal should secure the deal.) Cut the meat into 1-2 inch pieces and transfer to a food processor. Add the crushed ice and using short pulses, grind the meat to the consistency of coarse hamburger. Don't over grind (or over direct) or the meat will become tough. Transfer to a mixing bowl, add the scallions, parsley and black pepper; mix together well.
2. Divide the meat into 4 equal pieces. Form each piece into a virtual blockbuster of a burger, each one more fantastic and wildly successful than the one before it. (If really aspiring to greatness, try forming the patties around a fat chunk of cheese...who cares if it throws you over budget and behind schedule, this is your vision, dammit!) Season both sides of the patties with kosher salt and refrigerate.
3. Saute the mushrooms in butter (Assuring them privately all the while that they are the real stars of this meal.) season with salt and pepper and set aside.
4. Production: Heat a heavy, cast iron skillet over a medium-high heat until very hot. Quickly brush the pan with peanut oil and ask the assistant director to call for the patties.
5. After the patties have walked through the blocking and are comfortable with their motivations, shout ACTION! and thrust them into the pan. The scene should last about 4 minutes; flip them and do the reversals, then top each burger with as much cheese as you can get away with.
6. Continue working until each burger is cooked precisely the way you want it...if you want 'rare', yell CUT now!...if you feel 'medium' will help skew a larger, younger audience, then continue cooking 2 minutes longer.
7. Smother each burger with sauteed mushrooms and excruciatingly obsequious accolades (making a mental note to phone their agent and kvetch about how impossible they were to work with.)
8. Post-production: Give yourself a pat on the back and exit stage right before someone directs you to do the dishes.
Ingredients:
- 2 lbs. either beef chuck, top round, chicken or turkey thighs or lean lamb, very cold
- 2 cups mushrooms, sliced
- 2 Tbsp. peanut oil
- 1/4 cup crushed ice
- 1 beefsteak tomato, sliced
- 1/4 cup scallions, chopped
- 1 white onion, thinly sliced
- 2 Tbsp. parsley, chopped
- 1 tsp. freshly cracked black pepper
- kosher salt to taste
- 1 lb. sharp cheddar, thinly sliced
- 2 Tbsp. butter
- 1 small head romaine lettuce
- condiments galore
- 4 buns (plus 2 bun stand-ins)
1. Pre-production: After casting the role of "leading meat" for your extravaganza, contact the representing agent and begin negotiations. (Scale plus 10% and a few points on the meal should secure the deal.) Cut the meat into 1-2 inch pieces and transfer to a food processor. Add the crushed ice and using short pulses, grind the meat to the consistency of coarse hamburger. Don't over grind (or over direct) or the meat will become tough. Transfer to a mixing bowl, add the scallions, parsley and black pepper; mix together well.
2. Divide the meat into 4 equal pieces. Form each piece into a virtual blockbuster of a burger, each one more fantastic and wildly successful than the one before it. (If really aspiring to greatness, try forming the patties around a fat chunk of cheese...who cares if it throws you over budget and behind schedule, this is your vision, dammit!) Season both sides of the patties with kosher salt and refrigerate.
3. Saute the mushrooms in butter (Assuring them privately all the while that they are the real stars of this meal.) season with salt and pepper and set aside.
4. Production: Heat a heavy, cast iron skillet over a medium-high heat until very hot. Quickly brush the pan with peanut oil and ask the assistant director to call for the patties.
5. After the patties have walked through the blocking and are comfortable with their motivations, shout ACTION! and thrust them into the pan. The scene should last about 4 minutes; flip them and do the reversals, then top each burger with as much cheese as you can get away with.
6. Continue working until each burger is cooked precisely the way you want it...if you want 'rare', yell CUT now!...if you feel 'medium' will help skew a larger, younger audience, then continue cooking 2 minutes longer.
7. Smother each burger with sauteed mushrooms and excruciatingly obsequious accolades (making a mental note to phone their agent and kvetch about how impossible they were to work with.)
8. Post-production: Give yourself a pat on the back and exit stage right before someone directs you to do the dishes.
Hawaiian Forget-Me-Not Chicken Kabobs
The marinade is the key to these great kabobs. They only need 1 hour in the refrigerator to marinate.
Ingredients
· 1 1/2 lbs boneless chicken breasts, cut into 1 inch cubes
· 1 (15 1/4 ounce) cans unsweetened pineapple chunks
· 1/2 cup soy sauce
· 1/4 cup vegetable oil
· 1 tablespoon brown sugar
· 1 teaspoon garlic powder
· 2 teaspoons ground ginger
· 1 teaspoon dry mustard
· 1/4 teaspoon fresh ground pepper
· 1 large green peppers, 1 inch pieces
· 12 medium mushrooms
· 18 cherry tomatoes
· hot cooked rice
Directions
1. Put chicken in large shallow dish.
2. Drain pineapple, keep 1/2 cup juice.
3. Set pineapple aside.
4. Mix juice with the next 7 ingredients in small pan.
5. Bring to a boil.
6. Reduce heat and simmer for 5 minutes.
7. Pour over chicken.
8. Cover and chill for 1 hour.
9. Remove chicken from marinade, reserve marinade.
10. Alternate chicken, pineapple, green pepper, mushrooms, and tomatoes on skewers.
11. Grill kabobs over hot coals 20 minutes or until chicken is done.
12. Turn and baste frequently with marinade.
13. Serve over hot rice.
Ingredients
· 1 1/2 lbs boneless chicken breasts, cut into 1 inch cubes
· 1 (15 1/4 ounce) cans unsweetened pineapple chunks
· 1/2 cup soy sauce
· 1/4 cup vegetable oil
· 1 tablespoon brown sugar
· 1 teaspoon garlic powder
· 2 teaspoons ground ginger
· 1 teaspoon dry mustard
· 1/4 teaspoon fresh ground pepper
· 1 large green peppers, 1 inch pieces
· 12 medium mushrooms
· 18 cherry tomatoes
· hot cooked rice
Directions
1. Put chicken in large shallow dish.
2. Drain pineapple, keep 1/2 cup juice.
3. Set pineapple aside.
4. Mix juice with the next 7 ingredients in small pan.
5. Bring to a boil.
6. Reduce heat and simmer for 5 minutes.
7. Pour over chicken.
8. Cover and chill for 1 hour.
9. Remove chicken from marinade, reserve marinade.
10. Alternate chicken, pineapple, green pepper, mushrooms, and tomatoes on skewers.
11. Grill kabobs over hot coals 20 minutes or until chicken is done.
12. Turn and baste frequently with marinade.
13. Serve over hot rice.
Mysterious Moroccan Couscous with Saffron
Ingredients
1. Preheat the oven to 375 degrees F.
2. Place the squash, onion, carrots and zucchini on a baking sheet and toss with olive oil, 1 teaspoon salt, and 1 teaspoon pepper.
3. Roast for 25 to 30 minutes, turning once with a spatula about midway through.
4. While the vegetables roast, bring the vegetable broth to a boil in a saucepan.
5. Remove the pan from the heat, and stir in the butter, remaining 1/2 teaspoon pepper, cumin, saffron and salt to taste.
6. Cover the pan and steep for 15 minutes.
7. Scrape the roasted vegetables and their juices into a large bowl, and add the couscous.
8. Bring the vegetable broth back to a boil, and pour over the couscous mixture all at once.
9. Cover tightly with a plate and allow to stand for 15 minutes.
10. Add the scallions, toss the couscous and vegetables with a fork, and serve.
Serves 6
- 2 cups peeled butternut squash, cut into 1/4” to 1/2” cubes
- 2 cups yellow onion, large dice
- 1 1/2 cups carrots, cut into 1/4” to 1/2” cubes
- 1 1/2 cups zucchini, cut into 3/4” cubes
- 2 tablespoons extra-virgin olive oil
- Fine sea salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 1/2 cups vegetable broth
- 2 tablespoons Earth Balance butter
- 1/4 teaspoon ground cumin
- 1/2 teaspoon saffron threads
- 1 1/2 cups whole wheat couscous
- 2 scallions, white and green parts, chopped
1. Preheat the oven to 375 degrees F.
2. Place the squash, onion, carrots and zucchini on a baking sheet and toss with olive oil, 1 teaspoon salt, and 1 teaspoon pepper.
3. Roast for 25 to 30 minutes, turning once with a spatula about midway through.
4. While the vegetables roast, bring the vegetable broth to a boil in a saucepan.
5. Remove the pan from the heat, and stir in the butter, remaining 1/2 teaspoon pepper, cumin, saffron and salt to taste.
6. Cover the pan and steep for 15 minutes.
7. Scrape the roasted vegetables and their juices into a large bowl, and add the couscous.
8. Bring the vegetable broth back to a boil, and pour over the couscous mixture all at once.
9. Cover tightly with a plate and allow to stand for 15 minutes.
10. Add the scallions, toss the couscous and vegetables with a fork, and serve.
Serves 6
Six-foot American Super Hero Sub
Ingredients:
2 lbs rare roast beef, sliced thin
2 lbs turkey
1.5 lb ham, sliced thin
2 lbs of American or Swiss cheese, sliced thinner than usual
1 jar of mayonnaise
1 jar of mustard
1 head of iceberg lettuce shredded or 2 heads romaine shredded
8 large tomatoes, sliced thin
4 onions, sliced thin
Start with the 6-foot bread loaf, sliced in half lengthwise. You can use toothpicks, inserted an inch apart, straight across and 1.5 inches up from the bottom on both sides. This guides you along a straight cut. Remove the toothpicks when you are done. The top should be thicker than the bottom, so that you can gently remove the guts of the top layer. This makes the sandwich much easier to eat. Don't pull too much of the bread's innards or it will break when you cut it.
Spread the 1-quart jar of mayonnaise on the bottom of the sandwich bread. Spread the mustard on the top. Gently roll the pieces of roast beef and line them up side to side on the bread, layering if needed. Layer the turkey, folded in half. Layer the cheese, tomatoes and shredded lettuce in that order to protect the bread from getting soggy.
2 lbs rare roast beef, sliced thin
2 lbs turkey
1.5 lb ham, sliced thin
2 lbs of American or Swiss cheese, sliced thinner than usual
1 jar of mayonnaise
1 jar of mustard
1 head of iceberg lettuce shredded or 2 heads romaine shredded
8 large tomatoes, sliced thin
4 onions, sliced thin
Start with the 6-foot bread loaf, sliced in half lengthwise. You can use toothpicks, inserted an inch apart, straight across and 1.5 inches up from the bottom on both sides. This guides you along a straight cut. Remove the toothpicks when you are done. The top should be thicker than the bottom, so that you can gently remove the guts of the top layer. This makes the sandwich much easier to eat. Don't pull too much of the bread's innards or it will break when you cut it.
Spread the 1-quart jar of mayonnaise on the bottom of the sandwich bread. Spread the mustard on the top. Gently roll the pieces of roast beef and line them up side to side on the bread, layering if needed. Layer the turkey, folded in half. Layer the cheese, tomatoes and shredded lettuce in that order to protect the bread from getting soggy.
Classic Spaghetti and Meatballs
Ingredients
Preheat oven to 425 degrees F.
Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.
Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on non-stick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.
Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Sauté 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.
Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti for Mom and Dad!)
- 1 pound spaghetti
- Salt, for pasta water
- 1 1/4 pounds ground sirloin
- 2 teaspoons Worcestershire sauce, eyeball it
- 1 egg, beaten
- 1/2 cup Italian bread crumbs, a couple of handfuls
- 1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese
- 2 cloves garlic, chopped
- Salt and pepper
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1/2 teaspoon crushed red pepper flakes
- 4 cloves garlic, crushed or chopped
- 1 small onion, finely chopped
- 1 cup beef stock, available on soup aisle in market in small paper boxes
- 1 (28-ounce) can crushed tomatoes
- A handful chopped flat-leaf parsley
- 10 leaves fresh basil leaves, torn or thinly sliced
- Grated cheese, such as Parmigiano-Reggiano or Romano, for passing at table
- Crusty bread or garlic bread, for passing at the table
Preheat oven to 425 degrees F.
Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.
Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on non-stick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.
Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Sauté 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.
Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti for Mom and Dad!)
Ultimate Homemade Shrunken Sliders
Ingredients
Toss diced onion with 1 teaspoon kosher salt in medium bowl. Set aside at room temperature until fragrant, about 10 minutes. Meanwhile, divide beef into 12 evenly sized balls. Using damp hands, press balls into even, patties approximately 1/8th-inch thick, and 3 1/2-inches wide. Place on large plastic-wrap line plate. Patties can be stacked with layer of plastic wrap between each layer. Place in refrigerator until ready to cook.
Preheat heavy-bottomed 12-inch skillet over medium low heat until evenly heated, about 5 minutes. Reduce heat to low, and add half of diced onion, using spatula to spread into even layer across bottom of pan. Cook without moving until bottom of onions starts turning pale golden brown, about five minutes (onions should barely sizzle while cooking—adjust heat as necessary).
Add half of grated onions and their juice to skillet. Stir onions with rubber spatula to release browned bits from bottom of pan and spread into thin, even layer. Arrange six hamburger patties on top of onion mixture. Season top of patties with salt and pepper. Add 6 slices of American cheese if desired. Place bun bottoms, cut-side-down, on top of patties. Place bun tops, cut-side-down, on top of bun bottoms, staggering arrangement to maximize exposure to steam.
Continue cooking over low heat until burgers are cooked through and cheese is fully melted, about 3 minutes, adding extra onion juice if pan runs dry, making sure to reserve at least half for second batch (there should be no sizzling sound, and mixture should steam constantly—in some rare cases, substituting water may be necessary if onion juice all runs out). Remove from heat.
Lift and bun with spatula. Pick up bun top, invert, and place underneath spatula (burger should now be fully assembled, upside down). Slide spatula out from between burger and bun top. Invert, and place on plate. Repeat with remaining 5 burgers. Spoon any remaining onions and melted cheese in skillet on top of each burger patty, along with two pickles, and condiments as desired.
- 1 large onion, finely minced (about 2 cups)
- Kosher salt
- 1 1/8 pounds fresh ground beef
- 1 medium onion, peeled and grated on the medium holes of a box grater, juices and pulp reserved (about 1 1/2 cups)
- Freshly ground black pepper
- 12 slices American cheese (optional)
- 16 slider-sized buns (about 2 1/2- to 3-inches across)
- 24 thin dill pickle slices
- Condiments, as desired
Toss diced onion with 1 teaspoon kosher salt in medium bowl. Set aside at room temperature until fragrant, about 10 minutes. Meanwhile, divide beef into 12 evenly sized balls. Using damp hands, press balls into even, patties approximately 1/8th-inch thick, and 3 1/2-inches wide. Place on large plastic-wrap line plate. Patties can be stacked with layer of plastic wrap between each layer. Place in refrigerator until ready to cook.
Preheat heavy-bottomed 12-inch skillet over medium low heat until evenly heated, about 5 minutes. Reduce heat to low, and add half of diced onion, using spatula to spread into even layer across bottom of pan. Cook without moving until bottom of onions starts turning pale golden brown, about five minutes (onions should barely sizzle while cooking—adjust heat as necessary).
Add half of grated onions and their juice to skillet. Stir onions with rubber spatula to release browned bits from bottom of pan and spread into thin, even layer. Arrange six hamburger patties on top of onion mixture. Season top of patties with salt and pepper. Add 6 slices of American cheese if desired. Place bun bottoms, cut-side-down, on top of patties. Place bun tops, cut-side-down, on top of bun bottoms, staggering arrangement to maximize exposure to steam.
Continue cooking over low heat until burgers are cooked through and cheese is fully melted, about 3 minutes, adding extra onion juice if pan runs dry, making sure to reserve at least half for second batch (there should be no sizzling sound, and mixture should steam constantly—in some rare cases, substituting water may be necessary if onion juice all runs out). Remove from heat.
Lift and bun with spatula. Pick up bun top, invert, and place underneath spatula (burger should now be fully assembled, upside down). Slide spatula out from between burger and bun top. Invert, and place on plate. Repeat with remaining 5 burgers. Spoon any remaining onions and melted cheese in skillet on top of each burger patty, along with two pickles, and condiments as desired.
Voulez-vous Greek Lamb and Spinach Stew
Serve with orzo.
Ingredients
Ingredients
- 2 -lb boneless lamb shoulder, visible fat trimmed, cut in 1-in. pieces
- 1 can (141/2 oz) diced tomatoes
- 1/2 cup chopped onion
- 1 Tbsp minced garlic
- 1/2 tsp each Greek herb seasoning and salt
- 1/4 tsp pepper
- 1 can (19 oz) cannellini beans, rinsed
- 1 can (13.75 oz) whole artichoke hearts, cut in half
- 3 cups baby spinach (3 oz)
- 2 tsp grated lemon zest
- Topping: crumbled feta cheese
- Mix lamb pieces, tomatoes, onion, garlic, Greek seasoning, salt and pepper in a 31/2-qt or larger slow-cooker.
- Cover and cook on low 7 to 9 hours or until lamb is tender when pierced.
- Mash 1 cup beans. Stir mashed and whole beans, artichoke hearts and spinach into cooker.
- Cover and cook on high 15 minutes or until spinach wilts and mixture is hot.
- Stir in lemon zest; sprinkle with feta.