3/4 pound fusilli pasta
3/4 pound bow tie pasta
1/4 cup good olive oil
1 1/2 cups pesto (packaged or see recipe below)
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
3 tablespoons freshly squeezed lemon juice
1 1/4 cups good mayonnaise
1/2 cup freshly grated Parmesan
1 1/2 cups frozen peas, defrosted
1/3 cup pignoli (pine nuts)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
Directions
Cook the fusilli and bow ties separately in a large pot of boiling
salted water for 10 to 12 minutes until each pasta is al dente. Drain
and toss into a bowl with the olive oil. Cool to room temperature.
In the bowl of a food processor fitted with a steel blade, puree the
pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the
pesto mixture to the cooled pasta and then add the Parmesan, peas,
pignoli, salt, and pepper. Mix well, season to taste, and serve at room
temperature.
Pesto:
1/4 cup walnuts
1/4 cup pignoli (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan
Place the walnuts, pignoli, and garlic in the bowl of a food
processor fitted with a steel blade. Process for 15 seconds. Add the
basil leaves, salt, and pepper. With the processor running, slowly pour
the olive oil into the bowl through the feed tube and process until the
pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use
right away or store the pesto in the refrigerator or freezer with a
thin film of olive oil on top.
Notes: Air is the enemy of pesto. For freezing, pack it in
containers with a film of oil or plastic wrap directly on top with the
air pressed out.
To clean basil, remove the leaves, swirl them in a bowl of water,
and then spin them very dry in a salad spinner. Store them in a closed
plastic bag with a slightly damp paper towel. As long as the leaves are
dry they will stay green for several days.
Yield: 4 Cups of Pesto
Notes: I used my own homemade pesto!
foodnetwork.com
Ina Garten
Showing posts with label Catering Favorites. Show all posts
Showing posts with label Catering Favorites. Show all posts
Jamie's Old-Fashioned Ginger Crinkle Cookies
2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 cup vegetable shortening
1/4 cup unsalted butter, softened
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
1/4 cup molasses
1 large egg
1/4 cup plus 1 tablespoon turbinando sugar
Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, salt, allspice and cloves.
Add the shortening, butter and the brown and granulated sugars to the bowl of a standing mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, 3 to 4 minutes. Slip in the molasses and egg and beat until well incorporated. Add the flour mixture by scoopfuls and beat until combined.
Add the turbinado sugar to a small plate or bowl. Roll the dough into balls that are 1 inch in diameter (1/2 ounce in weight), then roll in the sugar. Place 12 balls on a baking sheet 2 inches apart. Bake the cookies 9 to 11 minutes, rotating halfway through the baking time. Cool on the baking sheets for 4 minutes, then continue cooling on wire racks. Repeat with the second batch.
Notes: These cookies are nice and chewy on the inside with a nice crunch on the outside. They have a wonderfully soft texture from using both shortening and butter. When you bake these cookies your house will smell like Christmas!
Makes about 4 Dozen
Foodnetwork.com
2 teaspoons baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 cup vegetable shortening
1/4 cup unsalted butter, softened
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
1/4 cup molasses
1 large egg
1/4 cup plus 1 tablespoon turbinando sugar
Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, salt, allspice and cloves.
Add the shortening, butter and the brown and granulated sugars to the bowl of a standing mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, 3 to 4 minutes. Slip in the molasses and egg and beat until well incorporated. Add the flour mixture by scoopfuls and beat until combined.
Add the turbinado sugar to a small plate or bowl. Roll the dough into balls that are 1 inch in diameter (1/2 ounce in weight), then roll in the sugar. Place 12 balls on a baking sheet 2 inches apart. Bake the cookies 9 to 11 minutes, rotating halfway through the baking time. Cool on the baking sheets for 4 minutes, then continue cooling on wire racks. Repeat with the second batch.
Notes: These cookies are nice and chewy on the inside with a nice crunch on the outside. They have a wonderfully soft texture from using both shortening and butter. When you bake these cookies your house will smell like Christmas!
Makes about 4 Dozen
Foodnetwork.com
Sausage-Stuffed Mushrooms
3 Italian hot sausages, casings removed
1 1/2 teaspoons dried oregano
1 cup freshly grated Parmesan cheese (about 3 ounces)
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1 8-ounce package cream cheese, room temperature
1 large egg yolk
Olive oil
24 large (about 2-inch-diameter) mushrooms, stemmed
1/3 cup dry white wine
Sauté sausage and oregano in heavy large skillet over medium-high heat until sausage is cooked through and brown, breaking into small pieces with back of fork, about 7 minutes. Using slotted spoon, transfer sausage mixture to large bowl and cool. Mix in 1/2 cup Parmesan cheese, Worcestershire sauce, and garlic powder, then cream cheese. Season filling with salt and pepper; mix in egg yolk. (see update 12/21/13)
Brush 15x10x2-inch glass baking dish with olive oil to coat. Brush cavity of each mushroom cap with white wine; fill with scant 1 tablespoon filling and sprinkle with some of remaining 1/2 cup Parmesan cheese. Arrange mushrooms, filling side up, in prepared dish. (Can be made 1 day ahead. Cover and chill.)
Preheat oven to 350°F. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.
Update 12/21/13 - I found that chilling the sausage mixture until it was firm made it so much easier to stuff and pack full the mushrooms. If times allows, chill your stuffing mixture before proceeding.
Bon Appétit
November 2002
1 1/2 teaspoons dried oregano
1 cup freshly grated Parmesan cheese (about 3 ounces)
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1 8-ounce package cream cheese, room temperature
1 large egg yolk
Olive oil
24 large (about 2-inch-diameter) mushrooms, stemmed
1/3 cup dry white wine
Sauté sausage and oregano in heavy large skillet over medium-high heat until sausage is cooked through and brown, breaking into small pieces with back of fork, about 7 minutes. Using slotted spoon, transfer sausage mixture to large bowl and cool. Mix in 1/2 cup Parmesan cheese, Worcestershire sauce, and garlic powder, then cream cheese. Season filling with salt and pepper; mix in egg yolk. (see update 12/21/13)
Brush 15x10x2-inch glass baking dish with olive oil to coat. Brush cavity of each mushroom cap with white wine; fill with scant 1 tablespoon filling and sprinkle with some of remaining 1/2 cup Parmesan cheese. Arrange mushrooms, filling side up, in prepared dish. (Can be made 1 day ahead. Cover and chill.)
Preheat oven to 350°F. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.
Update 12/21/13 - I found that chilling the sausage mixture until it was firm made it so much easier to stuff and pack full the mushrooms. If times allows, chill your stuffing mixture before proceeding.
Bon Appétit
November 2002
Casserole Queen Pot Pie
2 tablespoons unsalted butter
1 roasted chicken, boned and shredded (3 lb)
1/4 cup chopped red sweet pepper
2 medium shallots, thinly sliced
3 tablespoons all-purpose flour
2 teaspoon salt
1 teaspoon dried tarragon, crushed
1 teaspoon fresh ground pepper
2 cups whole milk
1 cup heavy cream
1/3 cup dry white wine
1 1/2 cups peas, blanched
1 1/2 cups carrots, diced blanched
2 russet potatoes, peeled, diced, and blanched
1 sheet puff pastry (or more to your liking)
1 egg plus 1 tablespoon milk, for egg wash
Preheat oven to 425 degrees F.
Meanwhile, in a large skillet melt butter over medium-high heat. Add chicken, sweet pepper, and shallots and cook 5 minutes, stirring frequently. Stir in flour, salt, tarragon, and black pepper. Add milk and cream all at once. Cook and stir until thickened and bubbly. Stir in wine, peas, carrots and potatoes; heat thoroughly.
Transfer the hot chicken mixture to a 9 x 13 casserole. Place pastry over the hot chicken mixture in casserole dish. Brush the edges of the puff pastry with the egg wash and press against the side of the casserole dish, then cut slits in the pastry to allow steam to escape. Brush the top of the pastry with the egg wash. Bake in the preheated oven for 35 minutes until the top is golden and puffed.
Notes: For the best flavor, buy fresh veggies and blanch them in salt water (it should taste like sea water salty). Don't skimp and buy those frozen things! Oh...and pray before opening your phyllo. Hopefully you won't get a box of dust, like I did.
Variation 1: Use 6 ounce ramekins for individual pies. Cook for 20 minutes or until puff pastry is golden brown.
Variation 2: Use store bough pie dough and make empanadas. Use a 3 inch circle pastry cutter, cut 12 circles and place a large spoonful of filling on one half of each circle. Brush the edge of the pastry with egg wash, fold them in half to make a moon shape. Press the edges together firmly and crimp with a fork. Bake on a baking sheet for 30 minutes at 350.
Casserole Queens Cook Book page 48-49
Serves 6-8
1 roasted chicken, boned and shredded (3 lb)
1/4 cup chopped red sweet pepper
2 medium shallots, thinly sliced
3 tablespoons all-purpose flour
2 teaspoon salt
1 teaspoon dried tarragon, crushed
1 teaspoon fresh ground pepper
2 cups whole milk
1 cup heavy cream
1/3 cup dry white wine
1 1/2 cups peas, blanched
1 1/2 cups carrots, diced blanched
2 russet potatoes, peeled, diced, and blanched
1 sheet puff pastry (or more to your liking)
1 egg plus 1 tablespoon milk, for egg wash
Thaw puff pastry according to package directions.
Preheat oven to 425 degrees F.
Meanwhile, in a large skillet melt butter over medium-high heat. Add chicken, sweet pepper, and shallots and cook 5 minutes, stirring frequently. Stir in flour, salt, tarragon, and black pepper. Add milk and cream all at once. Cook and stir until thickened and bubbly. Stir in wine, peas, carrots and potatoes; heat thoroughly.
Transfer the hot chicken mixture to a 9 x 13 casserole. Place pastry over the hot chicken mixture in casserole dish. Brush the edges of the puff pastry with the egg wash and press against the side of the casserole dish, then cut slits in the pastry to allow steam to escape. Brush the top of the pastry with the egg wash. Bake in the preheated oven for 35 minutes until the top is golden and puffed.
Notes: For the best flavor, buy fresh veggies and blanch them in salt water (it should taste like sea water salty). Don't skimp and buy those frozen things! Oh...and pray before opening your phyllo. Hopefully you won't get a box of dust, like I did.
Variation 1: Use 6 ounce ramekins for individual pies. Cook for 20 minutes or until puff pastry is golden brown.
Variation 2: Use store bough pie dough and make empanadas. Use a 3 inch circle pastry cutter, cut 12 circles and place a large spoonful of filling on one half of each circle. Brush the edge of the pastry with egg wash, fold them in half to make a moon shape. Press the edges together firmly and crimp with a fork. Bake on a baking sheet for 30 minutes at 350.
Casserole Queens Cook Book page 48-49
Serves 6-8
Pumpkin Cheesecake Pie
1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed (16 oz can)
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Whipped cream, for topping
Preheat the oven to 350 degrees F.
Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.
Update 12/6/14: To make four (4), nine inch (9") pre-made pie crusts (I used Mrs. Smith's for example), double the recipe. Do not use pie filling, use mashed pumpkin.
Serves 6-8
Foodnetwork.com
Recipe courtesy of Paula Deen
2 cups canned pumpkin, mashed (16 oz can)
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Whipped cream, for topping
Preheat the oven to 350 degrees F.
Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.
Update 12/6/14: To make four (4), nine inch (9") pre-made pie crusts (I used Mrs. Smith's for example), double the recipe. Do not use pie filling, use mashed pumpkin.
Serves 6-8
Foodnetwork.com
Recipe courtesy of Paula Deen
Stuffed Baked Potatoes with Horseradish Cream
6 large russet potatoes, rinsed, dried
6 tablespoons plus 1/2 cup sour cream
6 tablespoons (3/4 stick) butter
4 tablespoons prepared white horseradish, drained
2 tablespoons chopped fresh dill
Preheat oven to 400° F. Pierce potatoes several times with fork. Place on oven rack; bake until crisp outside and cooked through, about 1 hour. Transfer to small baking sheet; cool 5 minutes. Cut off top third of potatoes. Scoop potato from bottoms into large bowl, leaving 1/4-inch-thick shell. Scoop potato from tops and add to same bowl; discard tops.
Mash potato with 6 tablespoons sour cream, butter and 2 tablespoons horseradish. Season with salt and pepper. Spoon into potato shells, dividing equally.
Mix 1/2 cup sour cream, 2 tablespoons horseradish and dill in small bowl. (Potatoes and sour cream topping can be made 1 day ahead. Cover and chill.)
Preheat oven to 400° F. Place potatoes in baking pan and cook until heated through and golden brown, about 50 minutes. Spoon sour cream topping on each. Serve, passing remaining sour cream topping separately.
Bon Appétit November 1994
Serves 6
6 tablespoons plus 1/2 cup sour cream
6 tablespoons (3/4 stick) butter
4 tablespoons prepared white horseradish, drained
2 tablespoons chopped fresh dill
Preheat oven to 400° F. Pierce potatoes several times with fork. Place on oven rack; bake until crisp outside and cooked through, about 1 hour. Transfer to small baking sheet; cool 5 minutes. Cut off top third of potatoes. Scoop potato from bottoms into large bowl, leaving 1/4-inch-thick shell. Scoop potato from tops and add to same bowl; discard tops.
Mash potato with 6 tablespoons sour cream, butter and 2 tablespoons horseradish. Season with salt and pepper. Spoon into potato shells, dividing equally.
Mix 1/2 cup sour cream, 2 tablespoons horseradish and dill in small bowl. (Potatoes and sour cream topping can be made 1 day ahead. Cover and chill.)
Preheat oven to 400° F. Place potatoes in baking pan and cook until heated through and golden brown, about 50 minutes. Spoon sour cream topping on each. Serve, passing remaining sour cream topping separately.
Bon Appétit November 1994
Serves 6
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