Butternut Squash Risotto w/ Browned Butter Sage Sauce

Butternut Squash Risotto w/ Browned Butter Sage Sauce

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1 1/2 cups butternut squash, peeled and cut into 1" pieces

1 TBS. olive oil

salt and pepper

3 1/2 cups chicken broth

3 TBS. butter

1 cup onion, finely chopped

2 TBS. shallots,finely chopped

1 cup aborio rice

1/2 cup dry white wine

1/2 cup Parmesan cheese,finely grated

1/2 cup butter

2 TBS. sage leaves, chopped

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Pre-heat oven to 350*

Toss butternut squash with 1 TBS. olive oil and sprinkle with salt and pepper.

Bake for 20-30 minutes, or until tender but still holding there shape. Set aside.

In a small saute pan add  1/2 cup butter and sage leaves. Cook over medium heat,

until the butter bubbles and turns slightly brown, about 7-8 minutes. Set aside.

Bring the broth to a simmer. Cover to keep warm.

Melt 3 TBS. butter in a large sauce pan over medium heat.

Add the onions and shallots and saute until translucent, about 8 minutes.

Stir in the rice, add the wine and stir until it is absorbed. Add 3/4 cup of broth, simmer

over medium low heat, stirring often, until broth is absorbed. Repeat adding 3/4 cup broth,

 3 more times. Add remaining broth and simmer until the rice is just tender and the mixture is creamy.

Stir in the roasted butternut squash. Mix in 1/2 cup Parmesan. Season with salt and pepper to taste.

Pour browned butter over risotto and serve warm.

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Chicken Piccata (quick and easy)

Chicken Piccata

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4 chicken breast, sliced crosswise, making 8 thin breast portions

1/2 tsp. salt

1/2 tsp. pepper

flour, for dredging

4 TBS. butter

2 TBS. olive oil

1/2 cup chicken stock

1/3 cup fresh lemon juice

1/4 cup capers, rinsed

1/4 cup cream

2 TBS. flat-leaf parsley, chopped

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Sprinkle the chicken with salt and pepper. Dredge chicken in the flour to coat lightly.

In a large saute pan, melt 2 TBS. butter with 2 Tbs. olive oil over medium-high heat.

Add the chicken and cook just until browned, about 3 minutes per side.

Transfer chicken to a plate. Add chicken stock, lemon juice and caper to the same pan.

Bring to a boil over medium-high heat, scraping up the browned bits from the bottom of the pan.

Return the chicken to the pan and cook just until cooked through. About 5 minutes.

Transfer chicken to a platter.Whisk remaining 2 TBS. butter and cream into the sauce.

Pour sauce over chicken and garnish with parsley.

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Classic Caesar Salad (a little effort, BIG payoff)

Classic Caesar Salad

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Croutons:

5 TBS. olive oil

1/2 tsp. garlic paste

1/2 - 3/4 loaf ciabatta bread, cut into 1/2" cubes (about 5 cups)

1/4 cup water

1/4 tsp salt

2 TBS Parmesan cheese, finely grated

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Salad:

3/4 tsp. garlic paste

2-3 TBS. fresh lemon juice

1/2 tsp.Worcestershire sauce

1 TBS. anchovy paste

2 egg yolks

5 TBS. canola oil

5tsp. olive oil

3/4 cup Parmesan cheese, finely grated

fresh ground black pepper, to taste

2-3 romaine hearts, chopped into 3/4" pieces

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For the croutons:

Combine 1 TBS. olive oil and garlic paste in a small bowl. Set aside.

Place bread cubes in a large bowl. Sprinkle with water, salt and toss. 

Squeezing gently so bread absorbs water.

Place remaining 4 TBS. olive oil

and soaked bread cubes in 12" non stick skillet. Cook over medium-high heat,

stirring frequently, until browned and crisp, 7-10 minutes.

Remove skillet from heat, push croutons to sides of skillet to clear center.

Add garlic and oil mixture to clear center and cook with residual heat of the pan, 10 seconds.

Sprinkle with Parmesan; toss until garlic and Parmesan are evenly distributed. Set aside.

For Salad:

Whisk garlic paste and 2 TBS. lemon juice together in a large bowl. Let stand 10 minutes.

Then whisk in Worcestershire, anchovy paste and egg yolks into garlic lemon mixture.

While whisking constantly, drizzle canola oil and olive oil into the bowl with a slow steady stream

until fully emulsified. Add 1/2 cup Parmesan and pepper. Whisk until incorporated.

Add romaine to dressing and toss to coat. Add croutons and mix gently.

Taste and season with up to 1 TBS. lemon juice. Topping with 1/4 cup Parmesan.

Serve immediately.

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Green-Goddess Dressing (this is an oldie but goodie)

Green-Goddess Dressing

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3/4 cup mayonnaise

1/2 cup sour cream

1 tsp. dry mustard

2 TBS. tarragon vinegar

1 clove garlic, crushed

1/4 tsp. salt

2 TBS. green onions, finely chopped

2 TBS. watercress, finely chopped

1/4 cup fresh parsley, finely chopped

1/8 tsp. pepper

2 anchovy fillets, finely chopped

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Combine all ingredients in a food prossor. Process until combined.

Cover and refrigerate for several hours.

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A delicious salad dressing which originated at the Palace Hotel in San Francisco.

Crab Wrapped Phillo Triangles (these are to DIE for. If phyllo scares you the crab mixture makes a wonderful hot dip)

Crab Wrapped Phillo Triangles

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14 sheets phyllo dough, thawed

4 oz. cream cheese, at room temperature

1/2cup red onion, finely chopped

4 green onions, finely chopped

2 TBS. fresh dill, finely chopped

1 TBS. Italian parsley, finely chopped

1 TBS. chives, finely chopped

2 TBS. fresh squeezed lemon juice

2 TBS. prepared horseradish

1/2 tsp. salt

1/4 tsp. pepper

1 lb. fresh lump crab meat

1/2 cup chopped fresh spinach

1 stick butter, melted

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Allow the box of phyllo dough to stand at room temperature for 30 minutes.
Sheets of phyllo are much easier to separate when at room temperature.
Stir cream cheese, red onion, green onion, dill, parsley, chives, lemon juice
horseradish, salt and pepper in a large bowl. Mix in the crab and spinach, and set aside.
Line 2 baking sheets with parchment paper.
Unroll phyllo sheets. Carefully remove one sheet and lay it on work surface.
Keep remaining sheets covered with a slightly damp kitchen towel so they don't dry out.
Brush phyllo sheet with some of the melted butter. Top with another sheet of phyllo.
And brush with melted butter. Cut layered sheets lengthwise into four 3" wide strips.
Place 1 TBS. of crab mixture on bottom right hand corner of each phyllo strip.
Fold one corner of phyllo over crab mixture forming a small triangle.
Continue folding phyllo over much as you would a flag.
Brushing last fold with some more butter to seal.
Transfer to prepared baking sheet seam side down.
Repeat with remaining phyllo and crab mixture..
Forming 28 triangles total.
Bake at 350*  for 18-25 minutes.
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The crab mixture served warm makes a fabulous dip.
To serve as a dip, just spoon crab mixture into a crock and bake at 350*
until it bubbles around the sides and is heated through. About 25 minutes.
Serve with toasted slices of French bread.
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Sizzling Cajun Shrimp (this shrimp has a kick)

Sizzling Cajun Shrimp

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10-12 large shrimp, cleaned and shelled

1/2 cup butter, melted

2 TBS. Franks hot sauce

3 cloves garlic, presses or finely minced

1/2 tsp. salt

1 tsp. black pepper

1 tsp. fresh parsley, finely chopped

pinch of dried rosemary

lemon wedges

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Preheat oven to 400*

In a small bowl combine the melted butter, hot sauce, garlic,

salt, pepper, rosemary and parsley. Pour into 4 small baking dishes.

Arrange the shrimp side by side and bake for 6-8 minutes.

Immediately broil the shrimp for 2-4 minutes or until shrimp are cooked through.

 Give a squeeze lemon juice, serve sizzling hot in the baking dish.

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Valentines Day Dinner (hosting my cooking group)

Valentines Day Dinner

Menu

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Starters

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BBQ Shrimp

Crab stuffed Phyllo Triangles

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Salads

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Caesar Salad

Green goddess salad dressing

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Main

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Chicken Piccata

Butternut Squash Risotto

with

Browned Butter Sage Sauce

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Desert

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Chocolate Amaretti Cake

with 

 warm Amaretto Cream

Chocolate Raspberry Torte

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Bellini Bar
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Peach * Strawberry * Blueberry

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Garilc Bread (always good to have on hand)

Garlic Bread

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I always keep some in the freezer.

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2 loafs fresh baked bread, something a little hearty

1 & 1/2 sicks of butter, melted

1 tsp. garlic, pressed or finely minced

1/2 tsp season salt

1 cup Parmesan cheese, finely shredded

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Slice bread into 1" slices. Place on 2 cookie sheets.

Melt butter, garlic and season salt in microwave, for 2 minutes until completely melted.

Top each piece with 1TBS. butter mixture. dividing among bread slices.

Top each slice with a pinch of Parmesan cheese.

Cover with aluminum foil and stack in freezer for 4 hours to over night.

Store in zip lock bags once frozen. 

To toast garlic bread:

Set oven to broil, place frozen garlic bread slices on cookie sheet.

Toast 5 to 7 minutes until golden brown.



Pasta Fagioli (Soup)

Pasta Fagioli

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2 Lb. ground beef

1TBS. olive oil

1 1/2 cups onions, chopped

2 cups carrots, sliced thin

2 cups celery, diced

1- 28 0z. can diced tomatoes

2 cups red kidney beans

2 cups white kidney beans

12 cups beef broth

1 TBS. dried oregano

2 tsp. pepper

1 1/2 tsp Tabasco sauce

6 cups spaghetti sauce

8 oz. shell pasta

2 TBS. parsley, chopped

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Saute the beef in the oil in a 10-quart pot until the beef starts to brown.

Add onions, carrots, celery, and tomatoes and simmer for about 10 minutes.

Drain and rinse the beans and add to the pot. Also add the beef broth, oregano,

pepper, Tabasco sauce, spaghetti sauce and pasta.

Add chopped parsley. Simmer until the celery and carrots are tender.

About 45 minutes. Ladle into soup bowls.

Serves 10

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(Can use ground turkey and chicken stock, in place of beef.)

Chicken-Tequila Fettuccine (this one would tempt me away from my diet)

Chicken -Tequila Fettuccine

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1 LB. fettuccine

1/3 cup fresh cilantro, chopped

2 TBS. garlic, finely minced

2 TBS. jalapeno, minced and seeds removed

3 TBS. butter, melted

1/2 cup chicken stock

2 TBS. gold tequila

2 TBS. lime juice

3 TBS. soy sauce

1 1/2 LB. boneless and skinless chicken breast, diced

1/4 red onion, thinly sliced

1/2 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 1/2 cups heavy cream

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Boil salted water to cook the pasta; cook until al dente.

The pasta may be cooked ahead of time, rinsed and coated with 1 TBS. olive oil.

Cook cilantro, garlic,and jalapeno in 2 TBS. butter over medium heat for 4-5 minutes.

Add stock, tequila and lime juice. Bring to a boil, then cook until

a paste like consistency. Then set aside.

Pour soy sauce over chicken, let marinade 5 minutes.

Meanwhile, cook the onions,  peppers and remaining butter, stirring occasionally.

When vegetables become limp; add the chicken and soy sauce.

Toss and add the reserved tequila- lime paste and the cream.

Bring the sauce to a boil;

 Boil until the chicken has cooked through and the sauce has thickened..

Toss with fettuccine. Sprinkle with 2 TBS. chopped cilantro.

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Red Wine Steak Butter Sauce (my Mother got this recipe out of Playboy)

Red Wine Steak Butter Sauce

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My Mother got this recipe out of Playboy.

She made it whenever we had steaks or roast beef.

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3 shallots, finely chopped

2 TBS. butter

1/2 cup red wine

1 stick butter, softened

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In a small saucepan add shallots and 2 TBS. butter.

Simmer until lightly tanned. About 10-15 minutes.

Add wine and continue to cook until wine has reduced by 1/2.

Pour into small bowl and chill 10-15 minutes.

Once chilled, mix in 1 stick of softened butter and blend well.

Spoon on top of steaks right off a Hot Grill!

Place any leftovers into a sandwich baggie and form into a log.

 Place in freezer. then just slice and top.