14 November 2012 Pumpkin Tortellini with Brown Butter and Sage

Pumpkin Tortellini with Brown Butter and Sage

November 14, 2012 By

This recipe by Chef Anthony Pino of The Dining Room at Anthony David’s and Bin 14 is perfect as a side dish around the holidays.

Ingredients:

  • Pumpkin Tortellini, about 2 lbs
  • Butter, 4 ouces
  • William Sonoma Chicken stock, 8 ounces
  • 4 sage leaves
  • Salt and pepper to taste
  • Parsley, chopped to garnish
  • William Sonoma Pecorino Cheese 2 – 3 ounces
  • William Sonoma Granulated Honey, 1 – 2 teaspoons

Directions:

  1. Start by boiling water and add a generous pinch of salt. Once the water is boiling add the tortellini to the All Clad Perforated Pot and cover. This will take about 5-6 minutes.
  2. While the pasta is cooking, heat a large sauté pan. When pan is hot add the butter. When light smoke appears, add William Sonoma Chicken Stock to stop the browning of the butter then add sage, salt, pepper. Allow this to simmer for 2 minutes allowing the herbs and the butter to marry.
  3. By now your tortellini should be ready. Remove lid. Pull up on the handles and allow the water to drain right back into the pot. When completely drained, pour the tortellini into the butter sage sauce and simmer for 1 minute. Add the parsley, toss. Plate the pasta. With the William Sonoma Cheese Grater and William Sonoma Pecorino, grate the pecorino directly over each plate and then sprinkle with William Sonoma Granulated Honey.

Yields 4 servings.

Filed Under: American, Cheese, Entrees, Pasta, Sides, Vegetables Tagged With: ,
31 October 2012 Pot Roast 101

Pot Roast 101

October 31, 2012 By

When cooler weather comes, the thought of a comforting dish, like a pot roast, sounds very appealing. Conversely, the thought of spending hours slaving over a hot stove does not sound in any way appealing. Here is a simple pot roast recipe that slow cooks in the oven, tastes rich and hearty and is a breeze to prepare.

Ingredients:

  • 3 Tbsp. vegetable oil
  • 1 (3-pound) boneless chuck roast (London broil)
  • 1 tsp. each salt and pepper
  • 1 large onion, sliced
  • 4 large carrots, cut on the diagonal in 1-inch pieces
  • 1 tsp. dried thyme
  • 2 bay leaves
  • 1 cup red wine (Merlot or Cabernet Sauvignon work best)
  • 2 (14-ounce) cans beef broth

Directions:

  1. Preheat oven to 300 degrees.
  2. In a heavy Dutch oven, heat oil over high heat. Sprinkle the roast with salt and pepper. Add the roast to pan and sear on both sides for 3 minutes per side.
  3. Remove the roast from pan, turn the heat to medium, add the remaining oil and sauté the onion and carrots for 10 minutes, stirring frequently.
  4. Add the thyme and bay leaves to the vegetables then place the roast over the vegetables in pan. Pour the wine and the broth in pan, cover, transfer the roast to the oven and simmer for 3 hours.
  5. Serve with mashed potatoes, wide egg noodles or white rice.

Serves 6.

Filed Under: American, Beef, Entrees, Vegetables Tagged With: , ,
28 October 2012 Butternut Squash and Porcini Mushroom Lasagna

Butternut Squash and Porcini Mushroom Lasagna

October 28, 2012 By

In the fall, I get inspired to prepare dishes that reflect the season and the autumn harvest. An ingredient I love to use during this time of year is butternut squash. From Butternut Squash and White Asparagus Bisque to Gnocchi with Butternut Squash and Bacon in Sage and Danish Blue Cheese Sauce to the following recipe, Butternut Squash and Porcini Mushroom Lasagna, there are countless ways to prepare comforting dishes using this orange-fleshed fruit (yes, I said fruit).

Filling Ingredients:

  • 3-pound butternut squash, peeled, cut in half below the “neck”, seeds removed, cut into thin circles and half-moons using a mandoline or a sharp knife
  • ¼ cup olive oil
  • Salt and pepper
  • 1 Tbsp. butter
  • 1-pound package of fresh Porcini mushrooms, sliced (could use any wild mushrooms)
  • 1 pound whole-milk Ricotta cheese
  • ½ cup freshly-grated Parmesan cheese
  • 1 large egg
  • ¼ cup chopped fresh sage

Other Ingredients:

  • 2 Tbsp. butter, softened
  • ½ stick butter
  • 4 Tbsp. all-purpose flour
  • 2 cups heavy cream
  • 3 cups whole milk
  • Generous pinch of ground nutmeg
  • ½ tsp. each salt and pepper
  • 6-ounce package of fresh lasagna sheets (see refrigerated pasta section)
  • 2 cups grated Mozzarella cheese
  • 1 cup freshly-grated Parmesan cheese

Butternut Squash Layer

Filling Directions:

  1. Preheat oven to 400°.
  2. Line two baking sheets with parchment paper or foil. Place squash slices in a single layer on the baking sheet and brush with olive oil. Sprinkle generously with salt and pepper and bake for 20 minutes. Allow to cool to room temperature.
  3. Melt butter in a large skillet over medium-high heat then sauté the mushrooms for about five minutes, stirring a few times. Allow to cool to room temperature.
  4. Mix the Ricotta, Parmesan, egg and sage in a large bowl. Set aside.

Assembly Directions:

  1. Preheat oven to 375°.
  2. Generously butter a 13x9x2-inch baking dish using two tablespoons of butter. Set aside.
  3. In a large heavy saucepan, melt butter over medium heat. Add flour and stir for three minutes, until bubbly but not browned. Add the cream and whole milk and whisk to fully incorporate the flour mixture into the liquids. Add the nutmeg and salt and pepper. Cook the sauce until thickened, about 10 minutes, over low heat, whisking frequently.
  4. Add a ladle-full of white sauce to the buttered dish making sure the bottom is covered.
  5. Place two fresh lasagna sheets over the sauce. If the pasta sheets are too long, run them up the sides of the dish for crunchy corners when the lasagna bakes.
  6. Scoop half of the Ricotta cheese mixture over the lasagna noodles, spreading evenly.
  7. Place half of the butternut squash over the Ricotta.
  8. Arrange two more fresh lasagna sheets over the squash.
  9. Add two ladle-full of white sauce over the lasagna noodles.
  10. Sprinkle the sautéed mushrooms over the sauce.
  11. Top the mushrooms with two more fresh lasagna sheets.
  12. Place the last of the butternut squash over the lasagna sheets.
  13. Top the squash with the remaining Ricotta mixture.
  14. Cap the lasagna with the Mozzarella cheese then the Parmesan cheese.
  15. Coat a piece of foil large enough to cover the lasagna with cooking spray. Cover the lasagna with the foil for 45 minutes. Remove the foil, turn the oven to broil and cook the lasagna for an additional 7-10 minutes, until browned. Allow the lasagna to cool for 20 minutes before serving.

Serves eight or six very generously.

Filed Under: American, Cheese, Entrees, Mushrooms, Pasta, Vegetables Tagged With: , , ,

4 Delicious Ways to Use Leftover Risotto

September 20, 2012 By

I just love risotto. Each time I make it, I make extra so I have leftovers that I can repurpose into other delicious dishes. Here are my four favorite ways to use leftover risotto:

  1. Fresh Mozzarella-Stuffed Arancini – the deep-fried, risotto-filled balls have a crunchy outer crust and a creamy, fresh Mozzarella-stuffed center. Click for recipe.
  2. Stuffed Portobello Mushrooms – risotto fills the caps of large portobello mushrooms which are then baked to melt a cheesy topping. Click for recipe.
  3. Risotto Cakes – the pan-fried cakes are a perfect pairing for so many things. Click here for recipe.
  4. Chicken Risotto Soup – the wine and Parmesan flavors of the risotto give this simple soup a deep, rich taste. Click for recipe.

If you have a favorite way to use risotto leftovers, please share by leaving a comment.

Veronique

Filed Under: Entrees, Italian, Mushrooms, Sides, Soups Tagged With: , ,
13 September 2012 Risotto Stuffed Portobello Mushrooms

Risotto Stuffed Portobello Mushrooms

September 13, 2012 By

Portobello mushrooms are so versatile. Meaty, they can take the place of meat in many instances. I enjoy grilling whole portobellos and stuffing them with something equally as delicious, in this instance, mushroom risotto. Feel free to vary the cheese your top these tasty babies with.

Ingredients:

Directions:

  1. Oil up each mushroom and sprinkle with the seasonings. Cook on a grill for about five minutes, turning a couple times during cooking. Alternatively, cook in a 400 degree oven for 10 minutes.
  2. Divide the risotto into two portions. Take one portion and scoop it onto a grilled mushroom. Top with two ounces of cheese. Repeat with the second mushroom.
  3. Place both mushrooms back on the grill and cook for three additional minutes, with the lid closed, until cheese has melted.

Makes two side dishes or one meal.

Filed Under: American, Cheese, Entrees, Italian, Mushrooms, Sides, Starters Tagged With: , , ,
12 September 2012 Fresh Mozzarella Stuffed Arancini

Fresh Mozzarella Stuffed Arancini

September 12, 2012 By

Gooey, cheesy core, creamy risotto and crunchy, deep-fried outer shell. Seriously, how could this concept ever be bad?! Introducing the Arancini. I order this Italian favorite nearly every time a restaurant offers it and I love to use leftover risotto to make my own at home.

While the Arancini can be stuffed with just about anything (ground meat, various cheeses, grilled vegetables, short rib meat), this simple version showcases fresh Mozzarella.

Ingredients:

  • Vegetable oil for frying
  • ½ cup freshly-grated Parmesan cheese
  • 1 large egg, beaten in a small dish
  • 2 cups leftover risotto, cold from the fridge
  • 4 small fresh Mozzarella balls (Bocconcini)
  • 1 ½ cups Panko bread crumbs
  • Sea salt

Directions:

  1. Add enough vegetable oil to a small saucepan to fill it a little less than half full – should be about 3” of oil. Heat the oil to 350 degrees on medium-high heat, about 4 minutes. If you don’t have a deep-frying thermometer, the oil is ready when some bread crumbs thrown in it immediately fry up and brown but don’t burn.
  2. Add the Parmesan and the beaten egg to the risotto and combine well with fingers or a wooden spoon to fully incorporate.
  3. Divide the risotto in four portions. Shape a portion into a ball and insert a Mozzarella ball in the center of the rice. Reshape risotto over the Mozzarella to ensure the cheese is fully covered. Repeat with three remaining portions.
  4. Roll the four rice balls into the bread crumbs to fully coat.
  5. Working in batches of two, carefully add the rice balls to the hot oil and cook until golden brown, about 5 minutes. Transfer the rice balls to paper towels to drain and sprinkle a pinch of salt on each.
  6. Serve hot with Easy Marinara Sauce.

Makes four Arancini.

Filed Under: American, Cheese, Eggs, Entrees, Italian, Sides, Starters Tagged With: , , , , ,
11 September 2012 Porcini Mushroom Risotto

Porcini Mushroom Risotto

September 11, 2012 By

A creamy bowl of risotto is the perfect comfort food to me. It’s so easy to vary the flavors of risotto and I create new versions all the time. The base of my risotto features a few simple ingredients: risotto rice, olive oil, butter, Parmesan, chicken broth, onion and garlic. From there, the possibilities are endless.

This Porcini mushroom risotto recipe is likely my favorite. I use dried Porcini that I soak to reconstitute in hot water then I use the Porcini ‘broth’ to add to my chicken broth for a richer, earthier flavor. I don’t typically use the actual Porcini pieces as I find that even reconstituted, they’re still a bit chewy for my taste.

I often grill scallops, shrimp and even pork tenderloin to top the risotto if I want an additional protein.

Porcini Mushroom Risotto with Grilled Shrimp

Some major tips for success:

  1. Use quality rice. Once I changed to acquerello rice, it was a game changer. It’s creamier and I love its consistency once cooked.
  2. Don’t skimp on the initial butter and olive oil that you’ll sauté your onion, garlic and rice in, this isn’t the recipe for calorie-cutting. Also, use good butter.
  3. Risotto cooks differently almost every time, so the cooking time I offer in this recipe can vary. The critical part is, don’t overcook the rice so it’s dry. The best tip an Italian chef ever gave me was that risotto shouldn’t be able to get piled on a plate, it should sit flat as it still has some moisture left. Mounds of risotto, no bueno!

With dried Porcini mushrooms on hand, turning my basic risotto recipe into an earthy, mushroomy variation is super easy and delicious. One-pot, about 45 minutes, come on, you can do this!

Ingredients:

  • 1 ounce dried Porcini mushrooms soaked for 10 minutes in a cup of hot water
  • 32 ounces chicken or vegetable broth, homemade is best
  • 6 Tbsp. butter, divided
  • ¼ cup olive oil
  • 1 large onion, diced
  • 4 garlic cloves, finely minced
  • 1 cup risotto rice, I recommend Acquerello
  • ½ cup dry white wine
  • 1 cup freshly grated Parmesan cheese
  • Freshly-cracked black pepper
  • Dried Porcini
  • Porcini Soaking in Hot Water
Acquerello Rice – my favorite risotto rice
Onions and Garlic Sautéing
Adding Rice to Sautéed Onions
Adding Broth to Rice Mixture
Adding Finishing Butter and Parmesan

Directions:

  1. Bring the broth to a simmer in a medium saucepan and keep warm over low heat.
  2. Melt four tablespoons of butter with the oil in a large heavy-bottom saucepan over medium heat. Turn the heat to medium-low and add the onion. Sauté, stirring occasionally, until softened and lightly golden, about five minutes. Add the garlic and continue cooking for one additional minute.
  3. Raise the heat to medium and add the rice to the onion mixture and cook stirring constantly for two minutes, until the rice is coated in oil and glossy.
  4. Add the wine to the rice mixture and simmer over medium-low heat, stirring frequently, until absorbed, about two minutes.
  5. Line a sieve with a double layer of paper towels and drain the liquids from the mushrooms into a small bowl through the paper towel to catch any sediments, reserve. Discard the mushrooms or rinse in cold water, dry, chop and add them at the end of the risotto cooking time (I toss them).
  6. Incorporate the mushroom liquids to the rice and cook until mostly absorbed, about three minutes.
  7. Add a ladleful (about 1 cup) of warm broth to the rice and simmer until absorbed, stirring frequently, about three minutes. Continue to cook for 25-30 minutes, adding more broth by the ladleful and allowing liquid to absorb before adding more, stirring frequently. Cook until rice is just tender and mixture is creamy but still runny, adding broth as needed and stirring frequently. Turn off the heat.
  8. To the cooked rice, add the Parmesan cheese, the remaining two tablespoons of butter and the pepper. Stir to fully incorporate and serve at once.

Makes two large entrée-size servings or four starter-size servings.

Filed Under: American, Cheese, Chicken, Entrees, Italian, Mushrooms, Sides, Starters Tagged With: , , , ,
26 August 2012 Shrimp and Vermont Cheddar Grits

Shrimp and Vermont Cheddar Grits

August 26, 2012 By

I am not certain how I became obsessed with shrimp and grits as I did not grow up with the dish in Quebec, but I am. I do not think there are many dishes as comforting as a bowl of creamy grits with spicy shrimps and a soft poached egg and here is a simple, delicious version that I serve as a starter. My inspiration for the shrimp topping is from a recipe from Peels in New York published in Bon Appetit.

Grits Ingredients:

  • ½ an 8-ounce bag shredded sharp Vermont cheddar cheese, such as Cabot’s Seriously Sharp Cheddar
  • ¼ cup freshly grated Parmesan cheese
  • ½ tsp. hot sauce, such as Cholula
  • ¼ tsp. black pepper

Shrimp Ingredients:

  • 1 cup 1/3″ cubes Andouille sausage
  • 3 garlic cloves, sliced
  • 1 Tbsp. butter
  • 16 large shrimps (about 1 pound), peeled, deveined
  • ½ cup medium-bodied beer
  • ¼ cup chicken broth

Grits Directions:

  1. Bring the broth, milk, salt and 1 1/3 cups water to a boil in a medium saucepan over medium-high heat.
  2. Gradually whisk in grits, reduce heat to low and gently simmer for about 10 minutes, or until thickened, stirring occasionally.
  3. Add cheddar and Parmesan cheeses, the hot sauce and the pepper and stir until cheese has melted. Cover to keep warm until ready to serve.

Shrimp Directions:

  1. Cook the Andouille sausage in a large heavy skillet over medium heat for about 5 minutes.
  2. Add the garlic and butter, stir until butter melts.
  3. Add the shrimps and stir gently until the garlic starts to brown.
  4. Add the beer and the chicken broth and simmer until shrimps are cooked, about 2 minutes.
  5. Serve the shrimp mixture over bowls of cheesy grits.

Makes 4 entrée portions or 6 first course portions.

Filed Under: American, Cheese, Entrees, Pork, Seafood, Sides, Starters Tagged With: , , , , , ,
24 August 2012 Boucheron and Sharp Cheddar Grilled Cheese

Boucheron and Sharp Cheddar Grilled Cheese

August 24, 2012 By

I love grilled cheeses and I enjoy experimenting with various cheeses, breads and condiments to create new versions of the old stand-by. One variation I adore is made with sharp Vermont cheddar and Boucheron, a goat’s milk cheese from the Loire Valley of France.

Boucheron Cheese

For those not familiar with Boucheron, it is a goat cheese that has been aged so the outer layer is soft, the rind is bloomy and the center is dry and crumbly as it ages. This is not your typical goat cheese. Let it come to room temperature and it is gooey and perfect.

In this grilled cheese, I pair the Boucheron with Cabot’s Shredded Sharp Cheddar as it is just great.

Ingredients:

  • 2 tsp. mayonnaise
  • 2 slices oatmeal sandwich bread
  • ¼ cup sharp cheddar cheese, grated
  • 1/8 pound slice of Boucheron, crumbled

Directions:

  1. Heat up Panini press or a grill pan over high heat.
  2. Spread 1 teaspoon of mayonnaise on one side of each slice of bread.
  3. Arrange the cheddar and Boucheron on a un-mayonnaised bread slice and top with the second un-mayonnaised side of the second bread slice so that both mayoed sides are on the outside and the cheeses are on the inside.
  4. Place the sandwich in the Panini press and grill for 3 minutes, until golden brown.  Alternatively, place the sandwich on the grill pan (still on high heat) and top with the weight of multiple pans or a pan with a 2-3 pound weight in it and cook 1 1/2 minutes per sides.
  5. Transfer sandwich to a cutting board and cut sandwich in half using a serrated knife.

1 serving.

Filed Under: American, Cheese, Entrees, French, Sandwiches Tagged With: , , , , ,
9 August 2012 Grilled Brined Pork Chops

Grilled Brined Pork Chops

August 9, 2012 By

Brining is easy to do and a simple way to add moisture to meats, typically poultry and pork.

There are no complicated guidelines to learn when brining, just a basic formula: ¾ cup kosher salt to a gallon of water.  Enhancements can be made to the original formula if you would like, but not needed to create a delicious product.

Ingredients:

  • 1 cup boiling water
  • ¾ cup kosher salt
  • ¾ cup granulated sugar
  • 4, 1 ½-inch thick, bone-in pork chops
  • 1 gallon cold water
  • ¼ cup vegetable oil
  • 2 tsp. black pepper

Directions:

  1. To the cup of hot water, add the salt and sugar. Wait until fully dissolved then pour ½ cup of the mixture into two gallon-size zip top bags.
  2. After the salt/sugar mixture has completely cooled, add two pork chops to each of the two zip top bags. Pour as much cold water into the two bags as possible, still allowing for the sealing of the bags. Gently shake each bag then place in the refrigerator for 12 to 24 hours.
  3. After the brining period is over, rinse each pork chop under cool water and place on a double layer of paper towels. Pat down the pork chops with additional paper towels to ensure their surface is completely dry.
  4. Lightly coat the pork chops with oil then generously sprinkle with pepper.
  5. Grill on a medium gas grill until an instant-read thermometer inserted in the center of the pork chop, and away from the bone, registers 145 degrees, about 15 minutes for medium.  If using a charcoal grill, cook on indirect heat. Temperature inside the grill should be about 350 degrees.

Brined Pork Chops

Brining Tips:

  • Refrigeration during the brining process is critical. If using zip top bags for brining, place them in the fridge door where gallons fit to help the bags stay upright.
  • While brining, the meat must be fully submerged in the liquid.
  • After removing the meat from the brine, rinse it very well under cool water. If not grilling the rinsed meat right away, pat it dry with paper towels and refrigerate until ready to use.
  • Brined meat should not be salted before cooking.
  • Brined meat, especially pork, cooks faster than unbrined meat so be diligent while monitoring the cooking time.

Enjoy and let me know how you do once you try brining!

Veronique

Filed Under: American, Entrees, Pork Tagged With: , , , ,
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