Tag Archives | Winter 2011 Recipes

liquidVodka

PENNE WITH VODKA SAUCE

This recipe is courtesy of Zach Lucchese, chef at Lucchese’s Italian Restaurant in Elkhart, Indiana. It’s great with chicken, Italian sausage, shrimp or mushrooms.

1 pound penne pasta
1 tablespoon extra-virgin olive oil
¼ yellow onion, diced
1 tablespoon garlic, minced
2 ounces Prosciutto Di Parma, diced
¼ cup vodka
24 ounces crushed plum tomatoes
2 teaspoons oregano, chopped
5–6 basil leaves, chopped
1½ cups heavy cream
1 tablespoon parsley, chopped
¼ cup Parmesan or Pecorino
Romano cheese, plus extra for garnish
Salt and pepper to taste

Bring 6 cups of salted water to boil. Add penne pasta and cook 8–10 minutes until al dente. Drain, reserving pasta water.

Heat olive oil over medium heat in a large skillet. Sauté onion, garlic and diced prosciutto until onion is translucent.

Deglaze pan with vodka, then add crushed tomatoes, oregano, 4–5 chopped basil leaves and heavy cream. Bring to a boil, then reduce heat and simmer for 9–10 minutes. Sauce should be a bright pink to orange-ish color.

Add Parmesan cheese and cooked penne to the sauce. Simmer for 1–2 minutes, adding 1–2 tablespoons reserved pasta water to bring sauce to desired thickness.

Serve in bowls garnished with chopped basil and Parmesan.… Read More

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girasolRecipe

CHEESE PUPUSAS

1 dozen (3–4 servings)

CURTIDO (CABBAGE SLAW)

1/2 medium-size head green cabbage, finely shredded
1 large carrot, grated
4 cups boiling water
1/4 teaspoon salt (more to taste)
1/8 teaspoon ground black pepper
1/8 teaspoon powdered dried oregano
2–4 tablespoons white or apple cider vinegar
2–4 tablespoons water

Mix cabbage and carrot in large bowl. Pour boiling water over vegetables, let soak for 1 minute, then drain.

Mix drained vegetables with salt, pepper, oregano and equal parts vinegar and water.

Cool in refrigerator for at least 20 minutes or for several hours.

While slaw cools, prepare filling and masa.

FILLING

Note: Cheese pupusas are traditionally made with quesillo (a Central American cheese similar to mozzarella), which can be difficult to find. If you can get your hands on some, by all means use it! A good substitute is a mixture of:

3/4 cup mozzarella cheese, grated
3/4 cup queso fresco, available at major groceries and Hispanic markets.
(If queso fresco is unavailable, 1½ cups mozzarella cheese can be used.)

MASA (DOUGH)

3 cups Maseca (instant masa), available at major groceries (in the Hispanic foods section) and at Hispanic markets
1 and 3/4 cup water, approximately
3/4 teaspoon salt
2 teaspoons … Read More

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confessionsRecipe

GINGERBREAD MEN

BY STEVE BRENNEMAN
PHOTOS BY DAVID JOHNSON

½ cup shortening (this was tested with butter flavored Crisco)
½ cup brown sugar, firmly packed
1 egg
1 package (3¾ ounces) butterscotch pudding (Cook and Serve, NOT instant)
1½ cups flour
½ teaspoon baking soda
1½ teaspoon ginger
1 teaspoon cinnamon

Using a mixer, combine first three ingredients. Mix dry ingredients together. Add dry ingredients to shortening mixture. Chill for 30 minutes to 1 hour. Roll out and use gingerbread man cookie cutter to make shapes. Do not grease pan! Once the cutout is on the cookie sheet and before it has been baked, use a straw to make a hole at the top if you plan to use it as an ornament. Bake at 350° F. for 10–12 minutes. Remove from oven and decorate.

WHITE DECORATING ICING

2 cups powdered sugar
3 tablespoons milk

Place powdered sugar in a bowl and gradually stir in the milk to achieve desired consistancy.

Steve Brenneman is a serial entrepreneur and is CEO of the Aluminum Trailer Company. He takes credit for introducing Victoria (publisher) to Edible Communities. He is a devout foodie who loves to spend time in the kitchen.

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menuRolls

BREAKFAST MORNING ROLLS

For the Brenneman family, it wouldn’t be the holidays without Breakfast Morning Rolls. The recipe comes from Victoria’s mother-in-law Rachel Brenneman. Thank you, Rachel, for sharing your recipe with Michiana and for all the many times you have graced the family table with these rolls.

Unlike a typical fluffy cinnamon roll, breakfast morning rolls are made from pastry dough. Eat them warm right out of the oven. Also, plan ahead to make these rolls because the dough needs to chill overnight.

4 cups regular flour
¼ cup sugar
1 teaspoon salt
1 cup butter
2¼ teaspoons yeast
¼ cup warm water
2 eggs, beaten
¼ cup milk, scalded

Combine flour, sugar and salt. Cut butter into flour (like you would for pie dough).

Dissolve yeast in warm water. Scald milk and let cool. Add yeast and eggs to cooled milk. With a fork toss liquid mixture lightly into flour. Do not over mix! Cover and refrigerate overnight.

In the morning, mix 1 cup sugar and 1 tablespoon cinnamon to make cinnamon sugar. Set aside.

Divide dough in half. Let sit for 30 minutes or until you are able to roll the dough out. Roll out dough into a rectangle with … Read More

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APPLE WALDORF SALAD

2 cups apples with peels, diced
3/4 cup fresh cranberries, chopped
1/2 cup celery, chopped
1/4 cup walnuts
1 tablespoon dried cranberries
1 tablespoon honey
1/8 teaspoon cinnamon
1/2 cup vanilla yogurt

Combine first 7 ingredients; toss with vanilla yogurt to coat fruit and nuts. Serves 6.

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OVEN CODDLED EGGS WITH BACON

Recipe adapted from Loren Shaum’s cookbook Holidays in Lake Country (Fideli Publishing, 2010) and used with permission.

A coddled egg is a gently cooked egg. In this oven method you can make eggs for a crowd in a muffin pan or individual ramekins. The muffin pan or ramekins are submerged in hot water and the eggs are cooked by the heat of the water.

4 tablespoons cream
1 bay leaf
Spray oil
¾ cup fried, drained, and crumbled bacon
12 large eggs
4 tablespoons Parmesan cheese, grated
Salt and freshly ground pepper
Fresh parsley, chopped fine

Measure cream into a microwaveable dish, add bay leaf and warm in microwave. Set aside.

Preheat oven to 300°.

Prepare 12 ramekins or a muffin pan (for 12) by spraying with oil. Add 1 tablespoon crumbled bacon to each ramekin or muffin hole, and then break an egg into each, being careful not to break the yolk. Add 1 teaspoon cream and 1 teaspoon Parmesan cheese to the top of each egg. Sprinkle with salt and freshly ground pepper. Cover with foil and place muffin pan or ramekins in a large roasting pan.

Bring 6 cups of water to a boil and then pour … Read More

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menuPolenta

POLENTA WITH WILD MUSHROOMS

Recipe coourtesy of Jenny Drilon, executive chef, Bentwood Tavern, New Buffalo, Michigan

POLENTA

2 cups whole milk
3 cups chicken stock
1 teaspoon salt
1 cup polenta or coarse cornmeal
½ cup smoked gouda cheese
1 tablespoon fresh sage, chopped
1 tablespoon butter

Bring milk, stock and salt to boil. Add polenta gradually while constantly stirring.

Turn down heat and simmer for about 15 minutes, stirring occasionally. Turn off heat and add butter, cheese and sage. Pour into buttered 13- by 9-inch pan and let cool. This may be done day ahead.

MUSHROOMS

3 tablespoons olive oil
1½ pounds assorted mushrooms—white,
oyster, shiitake—sliced thick
2 tablespoons shallots, chopped
½ cup chicken or vegetable stock
Salt and pepper to taste

Use large frying pan and don’t overcrowd. Put half of olive oil in pan and heat until almost smoking. Add half of mushrooms, a little salt and pepper, and brown slightly. Add half of shallots, let cook about 1 minute. Before they brown, add half of stock. Cook until stock has evaporated; check seasonings and cool. Repeat with other half of mushrooms.

RED WINE BALSAMIC SAUCE

1 tablespoon butter
1 cup red wine
¼ cup balsamic vinegar
2 tablespoon shallots, chopped… Read More

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