For Presidents Day my family went up to Big Birch Lake in Minnesota. We were invited by some really good friends of ours. On the last night my mom made this really yummy Lasagna with a Turkey Sausage Bolognese for the 4 adults and 4 children. Buy the next lunchtime there were no leftovers.
Lasagna with Turkey Sausage Bolognese
2 tablespoons olive oil
2 cups chopped onions
1/2 cup diced carrot
1 tablespoon fennel seeds, crushed in spice mill or in mortar with pestle
1 pound spicy Italian turkey sausages, casings removed
3 large garlic cloves, pressed
1/2 cup dry white wine
5 cups crushed tomatoes with added puree (from two 28-ounce cans)
1 cup chopped fresh basil, divided
2 tablespoons chopped fresh oregano
1 15-ounce container whole-milk ricotta cheese
3 cups (packed) coarsely grated whole- milk mozzarella cheese (12 ounces)
1 1/4 cups freshly grated Parmesan cheese, divided
16 6 1/2 x 3 1/4-inch no-boil lasagna noodles
Heat oil in large nonstick skillet over medium-high heat. Add onions, carrot, and fennel seeds; sauté 5 minutes. Add sausage and garlic; sauté until sausage is cooked through, breaking into pieces, 8 to 10 minutes. Add wine; boil 1 minute. Add tomatoes, 1/2 cup basil, and oregano. Bring to boil. Reduce heat; simmer until sauce thickens, about 10 minutes. Season with salt and pepper.
Combine ricotta, mozzarella, 1 cup Parmesan, and 1/2 cup basil in medium bowl; stir to blend. Season with pepper. DO AHEAD: Sauce and cheese mixture can be made 1 day ahead. Cover separately; chill.
Place noodles in large bowl; cover with hot water. Soak until pliable, separating occasionally, about 30 minutes. Drain well.
Preheat oven to 375°F. Spread 1 cup sauce over bottom of 13 x 9 x 2-inch glass baking dish. Cover with 4 noodles, arranging crosswise. Drop 1/4 of cheese mixture over by tablespoonfuls; spread out. Top with 1 cup sauce, then 4 noodles and 1/3 of remaining cheese mixture. Repeat 2 more times with 1 cup sauce, 4 noodles, and 1/2 of cheese mixture. Spread any remaining sauce over. Sprinkle with 1/4 cup Parmesan.
Bake lasagna uncovered until heated through and puffed, about 50 minutes. Let stand 10 to 15 minutes and serve.Lasagna with Turkey Sausage Bolognese
2 tablespoons olive oil
2 cups chopped onions
1/2 cup diced carrot
1 tablespoon fennel seeds, crushed in spice mill or in mortar with pestle
1 pound spicy Italian turkey sausages, casings removed
3 large garlic cloves, pressed
1/2 cup dry white wine
5 cups crushed tomatoes with added puree (from two 28-ounce cans)
1 cup chopped fresh basil, divided
2 tablespoons chopped fresh oregano
1 15-ounce container whole-milk ricotta cheese
3 cups (packed) coarsely grated whole- milk mozzarella cheese (12 ounces)
1 1/4 cups freshly grated Parmesan cheese, divided
16 6 1/2 x 3 1/4-inch no-boil lasagna noodles
Heat oil in large nonstick skillet over medium-high heat. Add onions, carrot, and fennel seeds; sauté 5 minutes. Add sausage and garlic; sauté until sausage is cooked through, breaking into pieces, 8 to 10 minutes. Add wine; boil 1 minute. Add tomatoes, 1/2 cup basil, and oregano. Bring to boil. Reduce heat; simmer until sauce thickens, about 10 minutes. Season with salt and pepper.
Combine ricotta, mozzarella, 1 cup Parmesan, and 1/2 cup basil in medium bowl; stir to blend. Season with pepper. DO AHEAD: Sauce and cheese mixture can be made 1 day ahead. Cover separately; chill.
Place noodles in large bowl; cover with hot water. Soak until pliable, separating occasionally, about 30 minutes. Drain well.
Preheat oven to 375°F. Spread 1 cup sauce over bottom of 13 x 9 x 2-inch glass baking dish. Cover with 4 noodles, arranging crosswise. Drop 1/4 of cheese mixture over by tablespoonfuls; spread out. Top with 1 cup sauce, then 4 noodles and 1/3 of remaining cheese mixture. Repeat 2 more times with 1 cup sauce, 4 noodles, and 1/2 of cheese mixture. Spread any remaining sauce over. Sprinkle with 1/4 cup Parmesan.
Bake lasagna uncovered until heated through and puffed, about 50 minutes. Let stand 10 to 15 minutes and serve.Lasagna with Turkey Sausage Bolognese
2 tablespoons olive oil
2 cups chopped onions
1/2 cup diced carrot
1 tablespoon fennel seeds, crushed in spice mill or in mortar with pestle
1 pound spicy Italian turkey sausages, casings removed
3 large garlic cloves, pressed
1/2 cup dry white wine
5 cups crushed tomatoes with added puree (from two 28-ounce cans)
1 cup chopped fresh basil, divided
2 tablespoons chopped fresh oregano
1 15-ounce container whole-milk ricotta cheese
3 cups (packed) coarsely grated whole- milk mozzarella cheese (12 ounces)
1 1/4 cups freshly grated Parmesan cheese, divided
16 6 1/2 x 3 1/4-inch no-boil lasagna noodles
Heat oil in large nonstick skillet over medium-high heat. Add onions, carrot, and fennel seeds; sauté 5 minutes. Add sausage and garlic; sauté until sausage is cooked through, breaking into pieces, 8 to 10 minutes. Add wine; boil 1 minute. Add tomatoes, 1/2 cup basil, and oregano. Bring to boil. Reduce heat; simmer until sauce thickens, about 10 minutes. Season with salt and pepper.
Combine ricotta, mozzarella, 1 cup Parmesan, and 1/2 cup basil in medium bowl; stir to blend. Season with pepper. DO AHEAD: Sauce and cheese mixture can be made 1 day ahead. Cover separately; chill.
Place noodles in large bowl; cover with hot water. Soak until pliable, separating occasionally, about 30 minutes. Drain well.
Preheat oven to 375°F. Spread 1 cup sauce over bottom of 13 x 9 x 2-inch glass baking dish. Cover with 4 noodles, arranging crosswise. Drop 1/4 of cheese mixture over by tablespoonfuls; spread out. Top with 1 cup sauce, then 4 noodles and 1/3 of remaining cheese mixture. Repeat 2 more times with 1 cup sauce, 4 noodles, and 1/2 of cheese mixture. Spread any remaining sauce over. Sprinkle with 1/4 cup Parmesan.
Bake lasagna uncovered until heated through and puffed, about 50 minutes. Let stand 10 to 15 minutes and serve.
Thursday, February 24, 2011
Crispy Noodle Cakes with Hoisin Chicken
On February 23, 2011 my mom made this really yummy family dinner. It was hard making the noodle cakes because my mom needed a plate to help her flip them in the pan. She was patient when she was cooking the noodles so that they would get crispy.
1/4 lb. dried rice sticks (vermicelli)
1 Tbs. plus 1 tsp. Asian sesame oil
2 small boneless, skinless chicken breast halves (about 3/4 lb.), cut into 1/2-inch dice
1 tsp. dry sherry
Kosher salt
2 Tbs. hoisin sauce
1 Tbs. soy sauce
2 tsp. rice vinegar
3 Tbs. canola oil
3-1/2 oz. shiitake mushrooms, stemmed and thinly sliced (1-1/2 cups)
4 oz. baby spinach (4 lightly packed cups)
Asian chile sauce, like Sriracha (optional)
1/4 lb. dried rice sticks (vermicelli)
1 Tbs. plus 1 tsp. Asian sesame oil
2 small boneless, skinless chicken breast halves (about 3/4 lb.), cut into 1/2-inch dice
1 tsp. dry sherry
Kosher salt
2 Tbs. hoisin sauce
1 Tbs. soy sauce
2 tsp. rice vinegar
3 Tbs. canola oil
3-1/2 oz. shiitake mushrooms, stemmed and thinly sliced (1-1/2 cups)
4 oz. baby spinach (4 lightly packed cups)
Asian chile sauce, like Sriracha (optional)
Bring a medium pot of water to a boil. Remove the pot from the heat, add the noodles, and soak them until tender, about 5 minutes. Drain, transfer to a baking sheet lined with paper towels, and pat dry. Toss the noodles with 1 Tbs. of the sesame oil.
Toss the chicken with the remaining 1 tsp. sesame oil, the sherry, and 1/4 tsp. salt.
In a small bowl, mix the hoisin sauce, soy sauce, and vinegar.
Heat 1-1/2 Tbs. of the canola oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the mushrooms and cook, stirring, until softened and lightly browned, about 2 minutes. Add the chicken and cook, stirring, until it just loses its raw color, about 2 minutes. Add the spinach and cook, stirring, until it wilts, about 1 minute. Add the hoisin mixture and cook, stirring, until the chicken is cooked through, about 1 minute. Transfer to a bowl.
Wipe out the skillet with a paper towel. Heat the remaining 1-1/2 Tbs. oil over medium heat. Divide the noodles in half and spread them in the pan, forming two oblong cakes (if they become entangled, just cut them apart with scissors). Sprinkle lightly with salt and cook until the bottoms are lightly browned and crisp, 4 to 5 minutes. Flip, sprinkle lightly with salt, and cook until the second sides are browned and crisp, about 4 minutes more. Transfer to serving plates, top with the chicken, and serve with chile sauce, if using.
1/4 lb. dried rice sticks (vermicelli)
1 Tbs. plus 1 tsp. Asian sesame oil
2 small boneless, skinless chicken breast halves (about 3/4 lb.), cut into 1/2-inch dice
1 tsp. dry sherry
Kosher salt
2 Tbs. hoisin sauce
1 Tbs. soy sauce
2 tsp. rice vinegar
3 Tbs. canola oil
3-1/2 oz. shiitake mushrooms, stemmed and thinly sliced (1-1/2 cups)
4 oz. baby spinach (4 lightly packed cups)
Asian chile sauce, like Sriracha (optional)
1 Tbs. plus 1 tsp. Asian sesame oil
2 small boneless, skinless chicken breast halves (about 3/4 lb.), cut into 1/2-inch dice
1 tsp. dry sherry
Kosher salt
2 Tbs. hoisin sauce
1 Tbs. soy sauce
2 tsp. rice vinegar
3 Tbs. canola oil
3-1/2 oz. shiitake mushrooms, stemmed and thinly sliced (1-1/2 cups)
4 oz. baby spinach (4 lightly packed cups)
Asian chile sauce, like Sriracha (optional)
Bring a medium pot of water to a boil. Remove the pot from the heat, add the noodles, and soak them until tender, about 5 minutes. Drain, transfer to a baking sheet lined with paper towels, and pat dry. Toss the noodles with 1 Tbs. of the sesame oil.
Toss the chicken with the remaining 1 tsp. sesame oil, the sherry, and 1/4 tsp. salt.
In a small bowl, mix the hoisin sauce, soy sauce, and vinegar.
Heat 1-1/2 Tbs. of the canola oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the mushrooms and cook, stirring, until softened and lightly browned, about 2 minutes. Add the chicken and cook, stirring, until it just loses its raw color, about 2 minutes. Add the spinach and cook, stirring, until it wilts, about 1 minute. Add the hoisin mixture and cook, stirring, until the chicken is cooked through, about 1 minute. Transfer to a bowl.
Wipe out the skillet with a paper towel. Heat the remaining 1-1/2 Tbs. oil over medium heat. Divide the noodles in half and spread them in the pan, forming two oblong cakes (if they become entangled, just cut them apart with scissors). Sprinkle lightly with salt and cook until the bottoms are lightly browned and crisp, 4 to 5 minutes. Flip, sprinkle lightly with salt, and cook until the second sides are browned and crisp, about 4 minutes more. Transfer to serving plates, top with the chicken, and serve with chile sauce, if using.
Monday, February 14, 2011
Dark Chocolate Truffles
 |
| The Brownies on the tray ready to get baked |
1 cup heavy cream
2 tbsp light corn syrup
1 tbsp butter,unsalted,soft
2 1/3 Dark chocolate,pistoles or chopped 1/2-inch pieces
2 cups Dark chocolate or dark compound coating,chopped in 1/2-inch pieces for dipping
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1. Line a 9x13-inch baking pan with parchment paper.
2. Combine the cream and corn syrup in a 2-quart saucepan and bring to a boil.
3. Remove from the heat. Add the butter and chopped chocolate or pistoles to the cream and stir until smooth and homogeneous.
4. Pour the finished ganache into the baking pan to make a thin layer and cover with plastic wrap. Refrigerate for 1 hour or more until the ganache is firm.
5. Put the ganache in a mixer bowl and mix on medium speed using a paddle attachment for 30 seconds. Or stir vigorously in a mixing bowl by hand,using a spatula.
6. Allow the ganache to rest at room temperature for 5 minutes. Line a sheet pan with parchment paper.
7. Using a #100 scoop or teaspoon ,scoop out balls of ganche and place on the sheet pan at room temperature.
8. When all of the ganache has been scooped,roll each portion by hand into a round ball.
9. Melt and temper the chocolate for dipping. If using compound coating,follow the heating instructions on the package.
10. Dip the ganache centers in the tempered chocolate or compound coating using on of the dipping techniques.
Makes 60 pieces
Wednesday, February 9, 2011
Portuguese Chicken
A couple weeks ago my friends came over and my mom made this really amazing Portuguese Chicken dish which she served with a potato dish. My mom and her sister decided to make that same dish that weekend. When I was eating the chicken it fell off the bone because it was so tender.
Portuguese Chicken
1 cup all purpose flour
1 tablespoon plus 1/4 teaspoon Hungarian sweet paprika
1 3- to 3 1/4-pound chicken, cut into 8 pieces
2 tablespoons extra-virgin olive oil
1 14.5-ounce can diced tomatoes in juice
4 ounces thinly sliced prosciutto, chopped
12 cipolline onions or 1-inch-diameter pearl onions, blanched 1 minute, peeled
2 large roasted red peppers from jar, halved, cut into 3/4-inch-wide strips
6 large garlic cloves, pressed
4 large fresh Italian parsley sprigs
4 large fresh bay leaves, bruised
1/2 cup dry white wine
1/2 cup tawny Port
1 tablespoon Dijon mustard
1 tablespoon tomato paste
1 tablespoon butter, room temperature (optional)
Preheat oven to 350°F. Whisk 1 cup flour, 1 tablespoon paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon freshly ground black pepper in large bowl. Add chicken pieces to seasoned flour, 1 at a time, and turn to coat. Heat oil in heavy large skillet over medium-high heat. Add chicken, skin side down, and sauté until brown, 3 to 5 minutes per side. Transfer chicken to plate; reserve skillet.
Arrange chicken in single layer in large ovenproof pot. Top with tomatoes and juice, prosciutto, onions, peppers, garlic, parsley, and bay leaves; sprinkle with 1/4 teaspoon paprika. Add wine and Port to reserved skillet. Bring to boil, scraping up browned bits. Remove from heat. Whisk in mustard and tomato paste; pour mixture over chicken and bring to boil. Cover; transfer to oven.
Braise chicken until very tender, about 1 1/2 hours. Discard bay leaves and parsley. Using tongs, transfer chicken and toppings to platter. Return sauce in pot to simmer. If thicker sauce is desired, stir 1 tablespoon flour and butter in small bowl until smooth paste forms. Add flour paste to sauce and whisk to blend. Simmer until sauce thickens to desired consistency, whisking often. Season sauce to taste with salt and pepper. Spoon over chicken and serve
Portuguese Chicken
1 cup all purpose flour
1 tablespoon plus 1/4 teaspoon Hungarian sweet paprika
1 3- to 3 1/4-pound chicken, cut into 8 pieces
2 tablespoons extra-virgin olive oil
1 14.5-ounce can diced tomatoes in juice
4 ounces thinly sliced prosciutto, chopped
12 cipolline onions or 1-inch-diameter pearl onions, blanched 1 minute, peeled
2 large roasted red peppers from jar, halved, cut into 3/4-inch-wide strips
6 large garlic cloves, pressed
4 large fresh Italian parsley sprigs
4 large fresh bay leaves, bruised
1/2 cup dry white wine
1/2 cup tawny Port
1 tablespoon Dijon mustard
1 tablespoon tomato paste
1 tablespoon butter, room temperature (optional)
Preheat oven to 350°F. Whisk 1 cup flour, 1 tablespoon paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon freshly ground black pepper in large bowl. Add chicken pieces to seasoned flour, 1 at a time, and turn to coat. Heat oil in heavy large skillet over medium-high heat. Add chicken, skin side down, and sauté until brown, 3 to 5 minutes per side. Transfer chicken to plate; reserve skillet.
Arrange chicken in single layer in large ovenproof pot. Top with tomatoes and juice, prosciutto, onions, peppers, garlic, parsley, and bay leaves; sprinkle with 1/4 teaspoon paprika. Add wine and Port to reserved skillet. Bring to boil, scraping up browned bits. Remove from heat. Whisk in mustard and tomato paste; pour mixture over chicken and bring to boil. Cover; transfer to oven.
Braise chicken until very tender, about 1 1/2 hours. Discard bay leaves and parsley. Using tongs, transfer chicken and toppings to platter. Return sauce in pot to simmer. If thicker sauce is desired, stir 1 tablespoon flour and butter in small bowl until smooth paste forms. Add flour paste to sauce and whisk to blend. Simmer until sauce thickens to desired consistency, whisking often. Season sauce to taste with salt and pepper. Spoon over chicken and serve
Monday, February 7, 2011
Homemade Pasta
Over the last 2 weeks my class at school has been participating in a program named Midwest Food Connection supported by the school PTA and the Wedge Co-Op. This week we made homemade pasta dough. Then we made it into noodles, boiled them in a pan and enjoyed them. The noodles where so good that we were given the recipe to take home.
1 & 1/2 cups all-purpose or semolina flour
1 egg
1 tbsp. olive oil
1/4 cup water(or more as needed)
1 tbsp. salt (for cooking water)
1. Place flour in bowl. Make a small well in the mound.
2. Break in egg, mix briefly.
3. Mix in oil and water (exact amounts not necessary)
4. Mix first with fork, then knead dough with hands for about 2 minutes.
5. Add small amounts of flour if dough is too sticky or water if too dry.
6. When ready, dough should not stick to clean hands. Can rest for a while.
7. Form into shapes, using about a nickel size amount of dough and drop into boiling,salted water. Cook for about 4 minutes. Noodles are done when they float to the surface. Drain noodles.
8. Enjoy with your favorite topping.
Serves 2-4
1 & 1/2 cups all-purpose or semolina flour
1 egg
1 tbsp. olive oil
1/4 cup water(or more as needed)
1 tbsp. salt (for cooking water)
1. Place flour in bowl. Make a small well in the mound.
2. Break in egg, mix briefly.
3. Mix in oil and water (exact amounts not necessary)
4. Mix first with fork, then knead dough with hands for about 2 minutes.
5. Add small amounts of flour if dough is too sticky or water if too dry.
6. When ready, dough should not stick to clean hands. Can rest for a while.
7. Form into shapes, using about a nickel size amount of dough and drop into boiling,salted water. Cook for about 4 minutes. Noodles are done when they float to the surface. Drain noodles.
8. Enjoy with your favorite topping.
Serves 2-4
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