Maccheroni Arrotolati Con Funghi Selvaticci

Maccheroni Arrotolati Con Funghi Selvaticci
A Beautifully Rustic Wild Mushroom Pasta!
Difficulty: Easy
Prep Time: 1 hour
Cooking Time: 30 minutes

Ingredients

1/2 lb. Maccheroni Arrotolati (pasta)

8 oz. dried Porcini mushrooms

8 oz. dried Cremini mushrooms

8 oz. dried Chanterelle mushrooms

2 cloves garlic, sliced thin

1 tbsp Black Truffle Cream

1/2 cup onions, minced

1/2 cup white wine

1 cup heavy cream

1/2 cup olive oil

3 tbsp butter

minced chives

salt

pepper

Cooking Tools

Stock pot

Fine mesh strainer

Large skillet

Medium mixing bowl

Colander 

Directions
Place fine mesh strainer inserted into a mixing bowl.  Add dried mushroom in the strainer and pour 5 cups of boiling water over the mushrooms.  Allow mushrooms to hydrate for 1 hour in the boiling water, this will also allow the grit to settle to the bottom. Cook pasta in salted water according to directions.  In a skillet, melt butter and the olive oil on medium heat.  Saute garlic and minced onions until translucent, about 10 minutes.  Add in drained mushrooms and saute for 5 minutes.  Pour in white wine and deglaze pan for a few minutes.  Pour in the cream and the Black Truffle Cream  (Black Truffle Cream is a pureed Truffle mushroom paste). Reduce heat and simmer to allow sauce to thicken. Toss in cooked & drained pasta and coat with the sauce and cook until heated through. Garnish with minced chives. Grated Parmesan cheese on top (optional).
Serves 2

Shrimp & Mushroom Linguine With A Cognac Cream Sauce

Shrimp & Mushroom Linguine With A Cognac Cream Sauce
This Is My Re-creation Of A Delicious Pasta Dish I Had At A Local Restaurant, Giuseppe's Ritrovo!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 25-30 minutes

Ingredients
1 box linguine
1 1/2 lbs. jumbo shrimp, shelled, de-veined (tail on)
2 cloves garlic, sliced
2-3 tbsp olive oil + drizzle
4 tbsp butter
3 cups heavy cream
1-2 cups pasta water
1/2 cup Cognac
1/2 cup Parmesan cheese, grated + garnish
2 cups assorted mushrooms, sliced
minced parsley
salt
pepper

Cooking Tools

Stock

Large deep skillet 

Directions
Cook past according to directions in salted water, reserve 1-2 cups of the pasta water.  In a large deep skillet, melt butter and olive oil on medium heat.  Saute mushrooms for 5 minutes then add in sliced garlic and cook for additional few minutes. Pour in Cognac and reduce heat to a simmer. Cook for a few minutes to cook out the alcohol. Add in the heavy cream and reduce down to a thick consistency. Stir in some pasta water and the shrimp and cook for 2 minutes, the shrimp will start to turn pink and curl.  Toss in the cooked pasta and mix throughout.  Mix in the grated Parmesan cheese and toss pasta, season with salt and pepper to taste.  Cook's Note:  If the sauce is thick, add in more pasta water.  Place pasta in a serving bowl, drizzle with olive oil and garnish with minced parsley.
Serves 4

Pumpkin Zuccettes

Pumpkin Zuccettes 
Pumpkin Recipes Are Not Just For Fall!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 30 minutes

Ingredients
1 bag Pumpkin Zuccettes or plain Zuccettes
1 1/2 cups frozen spinach leaves, thawed & drained
2 garlic cloves, sliced thin
2 cups assorted mushrooms, sliced
1 cup frozen peas
2 cups cherry tomatoes, halved
1 tbsp olive oil
2 tbsp butter
1 cup milk
1 cup cream
pinch ground nutmeg
salt
1/4 cup Parmesan cheese, grated

Cooking Tools
Stock pot
Large skillet

Directions
Boil water in a stock pot and cook the Zuccettes pasta according to directions, drain.  In a skillet, add; butter and olive oil on medium heat.  Saute garlic for a few minutes then add in the mushrooms. Cook mushroom for approximately 10 minutes.  Add into the skillet the thawed spinach, nutmeg milk and cream.  Reduce heat and simmer for 20 minutes to thicken the sauce,  Toss in cooked and drained Zuccettes, peas and tomatoes and cook for additional 5 minutes, coating the pasta.  Place in serving bowls and garnish with grated Parmesan cheese.
Serves 4

Swedish Meatballs

Swedish Meatballs
Served With Buttered Wide Egg Noodles!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 35-40 minutes

Ingredients
2 slices fresh white bread
1 lb. ground veal
1 lb. ground pork
1/2 cup onions, minced
1/2 cup milk
2 egg yolks
1 tsp salt
1/4 tsp pepper
1/4 tsp ground allspice
1/4 tsp grated fresh nutmeg
2 tbsp butter, melted
1/4 cup parsley, chopped for garnish

Cooking Tools
Sheet pan
Large skillet
Large mixing bowl

Directions
Preheat oven to 350 Degrees F.  Place sliced bread and milk into the mixing bowl and let sit for 5 minutes.  Place rest of the ingredients in and mix well  Using your hands,  make 24 round meatballs and place on sheet pan and bake for 25 minutes.  Remove meatballs and place in the skillet with the sauce (recipe below) and finish cooking for about 10-15 minutes.  Pour meatballs and sauce over buttered wide egg noodles and garnish with minced parsley.
Serves 6

Sauce
Ingredients
1/2 stick butter
2 tbsp flour
3 cups beef stock
1 cup cream
pinch of nutmeg

Directions
In a skillet on medium heat, melt butter.  Whisk in flour and cook for about 2 minutes.  Pour in beef stock and whisk until flour has dissolved into the stock.  As it start to thicken, lower heat and add the cream, nutmeg and whisk until well blended.
 

 

Corn Cake Tamales With Shrimp In A Corn Chayote Cream Sauce

Corn Cake Tamales With Shrimp In A Corn Chayote Cream Sauce!
This Nontraditional Tamale Has A Fluffy Cake Like Texture!
Difficulty: Moderate
Prep Time: 2 1/2 hours
Cooking Time: 30 minutes

 Ingredients
1 lb. medium shrimp, de-veined, shelled and tail removed
1 fresh ear of corn, kernels removed
1  4 oz. can chopped green chillies
1 cup Chayote, peeled and diced
1 tsp garlic, pressed
1 tbsp cilantro leaves, minced
1 cup of cream
pinch of cumin
1/4 tsp chili powder
zest of 1 lime
sliced green onions (garnish)
7 dried corn husks
1  8oz. box of cornbread mix
1/2 cup creamed corn
1 tbsp sour cream
1 egg
salt
pepper


Cooking Tools
Bain Marie (double broiler)
1 medium mixing bowl
Skillet

Directions
Pre-soak dried corn husks in water for 2 hours to make more pliable.  To prepare corn cake, in a mixing bowl, add; cornbread mix, 1/2 cup creamed corn, sour cream and egg.  Mix well and set aside. Take corn husk out of the water and dry off completely.  Place a couple of tbsp of cornbread mix into the center of the husk. Fold one side of husk over and completely cover the cornbread mix, then fold the other side of the husk over. Twist at the ends and tie with husk cut into strips.  Place enough water to the bottom portion of the Bain Marie and bring to a boil.  Place Corn Cake Tamales standing up right in the top half of Bain Marie and place on top of the boiling water, cover with lid and steam for 20 minutes.  While the Corn cake Tamales are steaming.  In a skillet, on medium heat add; olive oil, butter, corn and chayote.  Cook for 5 minutes, then add green chillies, garlic, cilantro, cream, cumin, chili powder and zest.  Lower heat and reduce liquid until a thicker consistency.  Add shrimp to the cream and cook for a few minutes until the shrimp is done (do not overcook shrimp).  Salt and pepper to taste.  Once the Corn Cake Tamales are cooked, cut one side of husk and open to reveal Corn cakes and place in a serving bowl.  Cook's Note: I leave the corn cakes in the husk for a beautiful presentation, but you can remove the corn cakes from the husk if you prefer.  Ladle Shrimp and cream sauce over the Corn Cake Tamales and garnish with sliced green onions.
Serves 6

Don't Over Fill The Husks!

Use One Of The Husk To Cut Into Strips For Ties!

Brussels Sprouts And Mushrooms With A Cream Sauce

Brussels Sprouts And Mushrooms With A Cream Sauce
A Hearty Side Dish To Accompany Any Meal!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 30 minutes

 

Ingredients
4 cups Brussels sprouts, halved
2 cups assorted mushrooms, trimmed and sliced
2 small onions or shallots, peeled and halved
2 cloves garlic, sliced
2 tbsp butter, melted
2 tbsp olive oil
salt
pepper

Cooking Tools
Baking dish
Heavy sauce pan

Directions
Preheat oven to 420 Degrees F.  Place Brussels sprouts, onions, garlic and mushrooms in baking dish, coat with olive oil and melted butter.  Salt and pepper sprouts and toss until well coated. Place in oven and roast for 25 minutes.  Place in serving dish and ladle Cream Sauce on top. (recipe below)

 Cream Sauce
Ingredients
2 cup heavy cream
1 tbsp butter
pinch of nutmeg
salt

Directions
In a heavy sauce pan; add cream, butter, nutmeg.  Place on low heat and simmer for about 30 minutes, stirring on occasion.  When the sauce thickens and coats the back of a spoon, add salt to taste.  Serve over the Brussels sprouts and mushrooms.