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cornerofmadnessIt's that time of year and people are exchanging recipes. Here's a nice romantic meal for people and it's not too complicated.
Stracciatella soup
32 ounces of chicken stock/broth
1 cup of acini di pepe
1 package of frozen spinach (10 oz)
Grated parmesan (to taste)
Salt, pepper and garlic (powdered or minced) to taste
1-2 eggs (adjust to taste and how much broth you have)
Bring broth up to a gentle boil. Add the acini di pepe (you can use egg flake or orzo too). Turn to med. Heat and let the pasta cook.
Defrost the spinach and add once the pasta cooks.
Stir in seasonings and cheese. Do stir briskly or the cheese will clump. Let simmer for 15 minutes to let the flavors marry. Turn off heat. Crack eggs into a bowl and beat. Slowly pour eggs into the soup while stirring briskly until the eggs are spread throughout (like egg drop soup) The soup’s name is ‘torn' and that’s what the egg should look like. Serve.
Balsemic mushroom cream chicken
Salt
1/2 pound orzo pasta
2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 boneless, skinless chicken breasts, 6 ounces
Pepper
2 tablespoons butter
12 cremini or baby portobello mushrooms, sliced
12 shiitake mushrooms, stems removed and sliced
12 white mushrooms, sliced
2 large cloves garlic, chopped
1 tablespoon thyme leaves, a couple of sprigs, chopped
2 large shallots, thinly sliced
2 tablespoons all-purpose flour
1 1/2 cups chicken stock
1 tablespoon balsamic vinegar, eyeball it
3 tablespoons heavy cream or half-and-half, a couple turns of the pan
1/4 cup chopped flat-leaf parsley, a generous handful
Heat a large pot of water to a boil. Salt the water and add orzo pasta. Cook to al dente.
Preheat a large nonstick skillet over medium-high heat and add extra-virgin olive oil, 2 turns of the pan. Season chicken liberally with salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan and cover with foil to keep warm.
Return the skillet to the heat, turn heat back a bit, and add the butter. Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes. Once the mushrooms are brown season with salt and pepper then add the garlic, thyme and shallots. Cook stirring occasionally for about 2 minutes or until the shallots are wilted. Sprinkle the flour into the pan and cook 2 minutes more. Whisk in the stock, balsamic vinegar and the cream. Turn the heat up to high and simmer for about 2 minutes or until thickened. Slice the chicken on an angle. Add the parsley and the chicken back to the skillet to heat up, about 1 minute.
To serve, pile orzo on dinner plates and top with the sliced chicken and sauce
Wilted spinach with wine and butter
3 tablespoons butter, cut into small pieces
1 1/2 pounds triple washed spinach, coarsely chopped, tough stems removed
2 cloves garlic, smashed
2 pinches of salt
1/2 cup dry white wine
Salt and pepper
This dish takes only 5 minutes to prepare, so begin preheating the skillet 7-8 minutes before you are ready to sit down and eat.
Heat a medium sized skillet over medium heat. With the flat side of your knife, make a garlic paste with smashed garlic and salt. Melt butter into pan. Add garlic paste to the pan and the spinach in bunches, adding more spinach to the pan as it wilts down. When all of the spinach is wilted, add wine and let reduce.
Five-Spice Apples
2 tablespoons canola oil
1 small red onion, cut into 1/4-inch dice
1 1/2 teaspoons five-spice powder
1 tablespoon brown sugar, packed
2 Granny Smith apples, peeled, cored, and cut into 1/4-inch dice
1 cup apple juice
Salt and freshly ground black pepper
1 tablespoon butter
For the Five-Spice Apples: Heat a medium skillet over medium heat. Add the oil and swirl to coat the bottom of the pan. When the oil shimmers, add the onion and saute, stirring, until brown, about 8 to 10 minutes.
Add the five-spice powder, brown sugar, apples, and juice. Stir, season with salt and pepper to taste, and cook until the liquid is reduced by half, about 12 minutes. The apples should retain their shape and some liquid should remain in the pan; do not overcook. Stir in the butter and correct the seasonings. Serve warm.
Alcoholic Hot Chocolate
2 cups milk
3 1/2 ounces best-quality dark chocolate, bittersweet or semisweet, as preferred
1 cinnamon stick
2 teaspoons honey
1 teaspoon brown sugar 1 teaspoon vanilla extract
2 tablespoons dark rum, or to taste (also good, use butterscotch schnapps instead of rum or bailey's irish cream liquor)
Put the milk into a saucepan and break the chocolate into pieces and add to the milk along with a cinnamon stick, honey, and sugar and heat gently until the chocolate is melted.
Add the vanilla and mix with a small hand whisk and still whisking, add a spoonful of the rum first and taste to see if you want more. Add more sugar if you want this sweeter, too. Take out the cinnamon stick and pour into 2 cappuccino or caffe latte cups.
Stracciatella soup
32 ounces of chicken stock/broth
1 cup of acini di pepe
1 package of frozen spinach (10 oz)
Grated parmesan (to taste)
Salt, pepper and garlic (powdered or minced) to taste
1-2 eggs (adjust to taste and how much broth you have)
Bring broth up to a gentle boil. Add the acini di pepe (you can use egg flake or orzo too). Turn to med. Heat and let the pasta cook.
Defrost the spinach and add once the pasta cooks.
Stir in seasonings and cheese. Do stir briskly or the cheese will clump. Let simmer for 15 minutes to let the flavors marry. Turn off heat. Crack eggs into a bowl and beat. Slowly pour eggs into the soup while stirring briskly until the eggs are spread throughout (like egg drop soup) The soup’s name is ‘torn' and that’s what the egg should look like. Serve.
Balsemic mushroom cream chicken
Salt
1/2 pound orzo pasta
2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 boneless, skinless chicken breasts, 6 ounces
Pepper
2 tablespoons butter
12 cremini or baby portobello mushrooms, sliced
12 shiitake mushrooms, stems removed and sliced
12 white mushrooms, sliced
2 large cloves garlic, chopped
1 tablespoon thyme leaves, a couple of sprigs, chopped
2 large shallots, thinly sliced
2 tablespoons all-purpose flour
1 1/2 cups chicken stock
1 tablespoon balsamic vinegar, eyeball it
3 tablespoons heavy cream or half-and-half, a couple turns of the pan
1/4 cup chopped flat-leaf parsley, a generous handful
Heat a large pot of water to a boil. Salt the water and add orzo pasta. Cook to al dente.
Preheat a large nonstick skillet over medium-high heat and add extra-virgin olive oil, 2 turns of the pan. Season chicken liberally with salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan and cover with foil to keep warm.
Return the skillet to the heat, turn heat back a bit, and add the butter. Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes. Once the mushrooms are brown season with salt and pepper then add the garlic, thyme and shallots. Cook stirring occasionally for about 2 minutes or until the shallots are wilted. Sprinkle the flour into the pan and cook 2 minutes more. Whisk in the stock, balsamic vinegar and the cream. Turn the heat up to high and simmer for about 2 minutes or until thickened. Slice the chicken on an angle. Add the parsley and the chicken back to the skillet to heat up, about 1 minute.
To serve, pile orzo on dinner plates and top with the sliced chicken and sauce
Wilted spinach with wine and butter
3 tablespoons butter, cut into small pieces
1 1/2 pounds triple washed spinach, coarsely chopped, tough stems removed
2 cloves garlic, smashed
2 pinches of salt
1/2 cup dry white wine
Salt and pepper
This dish takes only 5 minutes to prepare, so begin preheating the skillet 7-8 minutes before you are ready to sit down and eat.
Heat a medium sized skillet over medium heat. With the flat side of your knife, make a garlic paste with smashed garlic and salt. Melt butter into pan. Add garlic paste to the pan and the spinach in bunches, adding more spinach to the pan as it wilts down. When all of the spinach is wilted, add wine and let reduce.
Five-Spice Apples
2 tablespoons canola oil
1 small red onion, cut into 1/4-inch dice
1 1/2 teaspoons five-spice powder
1 tablespoon brown sugar, packed
2 Granny Smith apples, peeled, cored, and cut into 1/4-inch dice
1 cup apple juice
Salt and freshly ground black pepper
1 tablespoon butter
For the Five-Spice Apples: Heat a medium skillet over medium heat. Add the oil and swirl to coat the bottom of the pan. When the oil shimmers, add the onion and saute, stirring, until brown, about 8 to 10 minutes.
Add the five-spice powder, brown sugar, apples, and juice. Stir, season with salt and pepper to taste, and cook until the liquid is reduced by half, about 12 minutes. The apples should retain their shape and some liquid should remain in the pan; do not overcook. Stir in the butter and correct the seasonings. Serve warm.
Alcoholic Hot Chocolate
2 cups milk
3 1/2 ounces best-quality dark chocolate, bittersweet or semisweet, as preferred
1 cinnamon stick
2 teaspoons honey
1 teaspoon brown sugar 1 teaspoon vanilla extract
2 tablespoons dark rum, or to taste (also good, use butterscotch schnapps instead of rum or bailey's irish cream liquor)
Put the milk into a saucepan and break the chocolate into pieces and add to the milk along with a cinnamon stick, honey, and sugar and heat gently until the chocolate is melted.
Add the vanilla and mix with a small hand whisk and still whisking, add a spoonful of the rum first and taste to see if you want more. Add more sugar if you want this sweeter, too. Take out the cinnamon stick and pour into 2 cappuccino or caffe latte cups.
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no subject
Date: 2009-12-17 03:16 am (UTC)Hey, great. It's not even 10:00 and I'm hungry.
no subject
Date: 2009-12-17 03:40 am (UTC)no subject
Date: 2009-12-17 03:21 am (UTC)no subject
Date: 2009-12-17 03:36 am (UTC)no subject
Date: 2009-12-17 12:04 pm (UTC)no subject
Date: 2009-12-17 04:05 pm (UTC)