Here is a pasta recipe that my mother-in-law printed from online the last time she was down to visit. The name isn't printed on the paper, so I don't know the name. You can make up your own name for it. :) I have this recipe several times with a few variations of what I want to add to it (balsamic vinegar instead of a dressing, extra bacon, add can of diced tomatoes, etc.), leaving out what I don't have(asparagus).
Ok here are the ingredients:
6 slices bacon
10 asparagus spears, ends trimmed
1/2 (16oz) package Rotini, elbow, or Penne pasta
4 tablespoons low fat mayonnaise
3 tablespoons balsamic vinaigrette salad dressing
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
1 (60z) jar marinated artichoke hearts, drained and coarsely chopped
1 cooked chicken breast, cubed
1/4 cup dried cranberries
1/4 toasted sliced almonds
salt and pepper to taste
Place bacon in large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Meanwhile, bring a large pot of water to boil. Add asparagus and cook until tender, about 1 minute. Strain asparagus out of water and immediately plunge into a bowl filled with ice water; let sit in ice water until completely cold, then cut into 1 inch pieces. Next. add pasta to boiling water and cook until al dente; drain, rinse with cold water until chilled, then drain well.
Stir together mayonnaise, balsamic vinaigrette, lemon juice, and Worcestershire sauce in a large bowl. Fold in artichoke, chicken, cranberries, almonds, crumbled bacon, and asparagus. Season to taste with salt and peeper, then fold in cooked pasta. Refrigerate for at lest 1 hour before serving.
The times I've made it, I added the mayonnaise, lemon juice, Worcestershire sauce, or balsamic vinegar to taste, without measuring. I don't know what it tastes like with those exact measurements, but I really like it. Hope you try it and like it too!
Friday, October 17, 2008
Wednesday, October 8, 2008
Ricotta & Chocolate-Hazelnut Calzones
Ingredients
3/4 cup whole milk ricotta cheese
1/4 cup mascarpone cheese
1 large egg yolk
2 tablespoons powdered sugar, plus more for dusting
8 ounces frozen strawberries, thawed
2 tablespoons sugar
2/3 cup chocolate-hazelnut spread (recommended: Nutella), at room temperature
3 tablespoons whipping cream, at room temperature
6 (2-ounce) pieces homemade or purchased pizza dough, cold
1 large egg, beaten to blend
Directions
Blend the ricotta, mascarpone, egg yolk, and powdered sugar in a food processor until smooth and creamy. Transfer the ricotta mixture to a small bowl, then cover and refrigerate for 30 minutes.
Meanwhile, blend the strawberries and 1 tablespoon of sugar in a clean food processor until smooth. Transfer the strawberry sauce to a small bowl and set aside.
Whisk the chocolate-hazelnut spread and cream in a medium bowl to blend.
Position the oven rack in the center of the oven and preheat to 450 degrees F.
Line a heavy large baking sheet with parchment paper. Roll out each piece of pizza dough into a 7-inch-diameter round. Spoon the ricotta mixture atop the center of the lower half of each pizza dough. Spoon the chocolate-hazelnut mixture atop the cheese mixture. Brush the lower edges of the dough with egg wash. Fold the plain dough halves over the filling, forming half circles. Pinch the edges of dough firmly together to seal. Using a pastry wheel, trim the edges. Transfer the calzones to the prepared baking sheet, spacing evenly.
Brush the tops of the calzones with more egg wash. Bake until the calzones puff and become golden brown, about 10 minutes. Transfer the baking sheet to a rack and cool for 15 minutes. Transfer the calzones to plates and dust with the powdered sugar. Drizzle the strawberry sauce around the calzones and serve
3/4 cup whole milk ricotta cheese
1/4 cup mascarpone cheese
1 large egg yolk
2 tablespoons powdered sugar, plus more for dusting
8 ounces frozen strawberries, thawed
2 tablespoons sugar
2/3 cup chocolate-hazelnut spread (recommended: Nutella), at room temperature
3 tablespoons whipping cream, at room temperature
6 (2-ounce) pieces homemade or purchased pizza dough, cold
1 large egg, beaten to blend
Directions
Blend the ricotta, mascarpone, egg yolk, and powdered sugar in a food processor until smooth and creamy. Transfer the ricotta mixture to a small bowl, then cover and refrigerate for 30 minutes.
Meanwhile, blend the strawberries and 1 tablespoon of sugar in a clean food processor until smooth. Transfer the strawberry sauce to a small bowl and set aside.
Whisk the chocolate-hazelnut spread and cream in a medium bowl to blend.
Position the oven rack in the center of the oven and preheat to 450 degrees F.
Line a heavy large baking sheet with parchment paper. Roll out each piece of pizza dough into a 7-inch-diameter round. Spoon the ricotta mixture atop the center of the lower half of each pizza dough. Spoon the chocolate-hazelnut mixture atop the cheese mixture. Brush the lower edges of the dough with egg wash. Fold the plain dough halves over the filling, forming half circles. Pinch the edges of dough firmly together to seal. Using a pastry wheel, trim the edges. Transfer the calzones to the prepared baking sheet, spacing evenly.
Brush the tops of the calzones with more egg wash. Bake until the calzones puff and become golden brown, about 10 minutes. Transfer the baking sheet to a rack and cool for 15 minutes. Transfer the calzones to plates and dust with the powdered sugar. Drizzle the strawberry sauce around the calzones and serve
Chocolate- Hazelnut Ravioli
Ingredients
16 wonton wrappers
1 egg, beaten to blend
1 cup chocolate-hazelnut spread (recommended: Nutella)
Vegetable oil, for frying
16 fresh mint leaves
Nonstick vegetable oil spray
Granulated sugar, for dredging
Powdered sugar, for dusting
Directions
Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon of chocolate-hazelnut spread into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread.
Preheat the oven to 200 degrees F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees F.
Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain. Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and rewarm in a preheated 375 degrees F oven just until they are heated through, about 7 minutes.)
Spray the top side of the mint leaves very lightly with nonstick spray. Working with 1 leaf at a time, dredge the coated side of the leaves in sugar to coat lightly.
Arrange 2 fried ravioli on each plate. Dust the ravioli with powdered sugar. Garnish with the sugared mint leaves and serve
16 wonton wrappers
1 egg, beaten to blend
1 cup chocolate-hazelnut spread (recommended: Nutella)
Vegetable oil, for frying
16 fresh mint leaves
Nonstick vegetable oil spray
Granulated sugar, for dredging
Powdered sugar, for dusting
Directions
Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon of chocolate-hazelnut spread into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread.
Preheat the oven to 200 degrees F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees F.
Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain. Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and rewarm in a preheated 375 degrees F oven just until they are heated through, about 7 minutes.)
Spray the top side of the mint leaves very lightly with nonstick spray. Working with 1 leaf at a time, dredge the coated side of the leaves in sugar to coat lightly.
Arrange 2 fried ravioli on each plate. Dust the ravioli with powdered sugar. Garnish with the sugared mint leaves and serve
Mascarpone & Dark Chocolate in Whit Chocolate Cups
Ingredients
8 ounces good-quality white chocolate, chopped
4 ounces bittersweet or semisweet chocolate, chopped
1 cup whipping cream
3 tablespoons sugar
8 ounces mascarpone cheese
1 teaspoon grated orange peel
1/4 teaspoon vanilla extract
White chocolate curls, for garnish
Directions
Line 8 muffin cups with paper liners. Melt the white chocolate in top of double boiler over simmering water, stirring until smooth. Spoon 1 tablespoon melted chocolate into each paper liner. Using a pastry brush, coat the chocolate evenly over the bottom and up the sides of the liners. Freeze until the chocolate is firm, about 30 minutes. Remelt the white chocolate in the bowl. Spoon 1 tablespoon into each cup and brush over the bottom and up the sides, forming a second coat. Freeze until completely set, about 1 hour.
Melt the bittersweet chocolate in top of a clean double boiler over simmering water, stirring until smooth. At this point, set aside to cool completely.
Using an electric mixer, beat the cream and sugar in a large bowl until soft peaks form. Set the whipped cream aside.
Using an electric mixer, beat the mascarpone cheese, melted bittersweet chocolate, orange peel, and vanilla in a large bowl just until smooth and glossy, about 30 seconds (do not overmix). Fold the whipped cream into the chocolate mixture in 2 batches. Transfer the mousse to a pastry bag fitted with a star tip. Pipe the mousse into the white chocolate cups. Sprinkle the white chocolate curls over the mousse and serve immediately, or cover and refrigerate overnight, and then let stand at room temperature 1 hour before serving.
8 ounces good-quality white chocolate, chopped
4 ounces bittersweet or semisweet chocolate, chopped
1 cup whipping cream
3 tablespoons sugar
8 ounces mascarpone cheese
1 teaspoon grated orange peel
1/4 teaspoon vanilla extract
White chocolate curls, for garnish
Directions
Line 8 muffin cups with paper liners. Melt the white chocolate in top of double boiler over simmering water, stirring until smooth. Spoon 1 tablespoon melted chocolate into each paper liner. Using a pastry brush, coat the chocolate evenly over the bottom and up the sides of the liners. Freeze until the chocolate is firm, about 30 minutes. Remelt the white chocolate in the bowl. Spoon 1 tablespoon into each cup and brush over the bottom and up the sides, forming a second coat. Freeze until completely set, about 1 hour.
Melt the bittersweet chocolate in top of a clean double boiler over simmering water, stirring until smooth. At this point, set aside to cool completely.
Using an electric mixer, beat the cream and sugar in a large bowl until soft peaks form. Set the whipped cream aside.
Using an electric mixer, beat the mascarpone cheese, melted bittersweet chocolate, orange peel, and vanilla in a large bowl just until smooth and glossy, about 30 seconds (do not overmix). Fold the whipped cream into the chocolate mixture in 2 batches. Transfer the mousse to a pastry bag fitted with a star tip. Pipe the mousse into the white chocolate cups. Sprinkle the white chocolate curls over the mousse and serve immediately, or cover and refrigerate overnight, and then let stand at room temperature 1 hour before serving.
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