Fettuccine Alfredo Sunday, Sep 28 2008

INGREDIENTS:

12 oz dried egg fettuccine or fresh
1 stick (1/2 cup) plus 1 tablespoon unsalted butter
1/2 cup grated Parmigiano-Reggiano (4 oz) plus additional for sprinkling
2/3 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon black pepper

DIRECTIONS:

Cook fettuccine in a 6- to 8-quart pot of boiling salted water* until al dente. Reserve 1/4 cup cooking water, then drain pasta in a colander.

Melt 3/4 stick (6 tablespoons) butter in a 2- to 3-quart flameproof gratin dish over low heat. Add cooked pasta and toss to coat, lifting strands. Add cheese, reserved cooking water, cream, remaining 3 tablespoons butter (thinly sliced), salt, and pepper and toss to combine well. Sprinkle with additional cheese and serve immediately.

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Risotto Primavera Thursday, Jun 12 2008

ABOUT:

Velvety risotto shows off the flavors and textures of young spring produce.
From Bon Appetite Magazine

INGREDIENTS:

6 1/2 cups (about) vegetable broth
3 tablespoons unsalted butter, divided
1 tablespoon extra-virgin olive oil
1 8-ounce onion, chopped
1 medium leek (white part only), sliced crosswise into thin rings
2 stalks green garlic, chopped, or 1 garlic clove, minced
2 cups arborio rice or carnaroli rice
1/2 cup dry white wine
1 cup 1-inch pieces thin asparagus
1 cup freshly shelled small peas or petite frozen peas (about 1/4 pound)
1/4 cup chopped fresh Italian parsley
3/4 cup freshly grated Parmesan cheese, plus additional for serving

DIRECTIONS:

Bring broth to simmer in medium saucepan. Cover; keep warm over low heat. Melt 1 tablespoon butter with oil in heavy large saucepan over medium-low heat. Add onion, leek, and garlic. Sauté until wilted and almost tender, about 6 minutes. Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes. Add wine; simmer until almost all liquid is absorbed, stirring often, about 1 minute. Add broth 1 cup at a time until rice is about half cooked, allowing each addition to be absorbed before adding next and stirring often, about 9 minutes. Stir in asparagus, peas (if using fresh), and parsley. Continue adding broth by cupfuls and stirring until rice is almost tender, about 6 minutes longer. Add peas (if using frozen). Cook until rice is tender but still firm to bite and mixture is creamy, about 2 minutes longer. Remove from heat. Add 3/4 cup cheese and 2 tablespoons butter. Stir until cheese and butter melt. Season with salt and pepper. Serve, passing additional cheese alongside.

Market tip
Farmers’ markets often sell green garlic in the spring. It looks similar to a green onion, with a white root end and a long green stalk. Sometimes the root end has a small bulb that is tinged with pink.

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Varenyky Wednesday, Apr 16 2008

ABOUT:

Varenyky are popular Ukrainian crescent shaped dumplings stuffed with whatever your heart desires; cheese, sour cherries, mashed potatoes, cabbage, meat. This recipe was derived from my grandma’s version, few culinary books, magazines and finally a chef from Yalta who sugested to use cake flour.

SERVINGS:

This recipe makes about 30 varenikis.

INGREDIENTS:

1 cup all-purpose flour plus additional for kneading and rolling
3/4 cup cake flour (not self-rising)
2 large eggs
3/4 teaspoon salt
1/4 cup water
Sour cream

DIRECTIONS:

Stir together flours in a bowl. Make a well in flour and add eggs, salt, and water, then stir together with a fork without touching flour. Continue stirring, gradually incorporating flour into well until a soft dough forms. Transfer dough to a lightly floured work surface and knead, adding only as much additional flour as needed to keep dough from sticking, until smooth and elastic, about 8 minutes. (Dough will be soft.) Cover with plastic wrap and let rest at room temperature at least 30 minutes.
Dough may be made 2 hours ahead, wrapped well in plastic wrap and chilled. Bring to room temperature before using.
Served with sour cream.

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Beet Ravioli with Poppy Seed Butter Wednesday, Apr 16 2008

ABOUT:

Few stuffed pastas are as pretty as these traditional ravioli from Veneto. The rich, sweet filling of roasted beets is complemented by the unique flavor of tiny black poppy seeds. If you don’t have time to make fresh pasta, use purchased wonton wrappers. From Bon Appetite Magazine.

INGREDIENTS:

2 large red or golden beets (about 14 ounces)
1/2 cup fresh whole-milk ricotta cheese
2 tablespoons dried breadcrumbs

1 1/4 pounds Fresh Egg Pasta

1/2 cup (1 stick) butter
1 tablespoon poppy seeds
Freshly grated Parmesan cheese

DIRECTIONS:

Preheat oven to 400°F. Wrap beets individually in foil; place on baking sheet. Roast until tender when pierced with knife, about 1 hour. Open foil carefully (steam will escape). Cool. Peel beets; finely grate into medium bowl. Add ricotta cheese and season to taste with salt and pepper. Stir in breadcrumbs.

Roll Fresh Egg Pasta dough into sheets according to recipe. Place 1 dough sheet on work surface. Using 3-inch round biscuit cutter, cut sheet into 7 rounds. Transfer rounds to lightly floured baking sheet; cover with plastic wrap. Repeat with remaining dough for total of 56 rounds.

Sprinkle 2 smooth kitchen towels with flour. Place 8 pasta rounds on work surface, keeping remaining dough covered with plastic. Place small bowl of water next to work surface. Spoon 1 teaspoon beet filling onto half of each round. Dip fingertip into water and dampen edge of 1 round. Fold dough over filling, pushing out as much air as possible and pressing edges firmly to seal. Transfer to prepared towels. Repeat with remaining rounds. (Can be prepared 1 week ahead. Transfer to rimmed baking sheet and place in freezer until frozen solid, about 6 hours. Transfer ravioli to resealable plastic bags.)

Melt butter in large skillet over medium heat and stir in poppy seeds; keep warm. Working in batches, cook ravioli in large pot of boiling salted water until cooked through, stirring often, about 2 minutes. Using slotted spoon, transfer to skillet with melted butter; toss to coat. Divide ravioli among 8 plates; sprinkle with Parmesan.

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