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Recipes
Spaghetti alla Carbonara
By Arnette
Add about 2 tablespoons olive oil to a large skillet over medium heat
- Salt
- 2 tablespoons olive oil
- 3/4 cup pancetta, cut into 1/4-inch dice
- 1 pound spaghetti
- 8 large eggs
- 1/2 cup grated Parmesan
- 1/2 cup grated pecorino
- Freshly ground black pepper
- 4 scallions, cut on a severe bias
- Directions
- Bring a large pot of well salted water to a boil over medium heat.
Blood Orange Vinaigrette
By Arnette
In a small bowl, combine the juice, the zest, the honey, vinegar, garlic, salt and pepper
- 1 tbsp. blood orange juice
- 2 tsp. blood orange zest
- 2 tsp. orange blossom honey
- 2 tbsp. white balsamic vinegar
- 1 clove garlic, minced
- 1/4 cup blood orange olive oil
- 4 cups mixed baby greens
- 2 blood oranged, peeled and segmented
- 1 small red onion, thinly sliced
Baked Fontina
By Arnette
Directions Preheat the broiler and position the oven rack 5 inches from the heat
- 1 1/2 pounds Italian Fontina Val d'Aosta cheese, rind removed and 1-inch-diced
- 1/4 cup good olive oil
- 6 garlic cloves, thinly sliced
- 1 tablespoon minced fresh thyme leaves
- 1 teaspoon minced fresh rosemary leaves
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 crusty French baguette
Polenta for Mushroom Ragout
By Arnette
A quick vegetarian meal. A salad with a lemon-tarragon dressing complements the creamy main dish
- Polenta with Cheddar Cheese
- 1 tsp. salt
- 1 1/4 cups instant polenta
- 1 cup half-and-half
- 1 to 1 1/2 tbsp. freshly ground pepper
- 2 cups shredded sharp white cheddar cheese (6 ozs)
- See Mushroom Ragout Recipe
- 1/2 cup dried porcini mushrooms (1/2 ounce)
- 4 tbsp. unsalted butter
- 3/4 pound assorted fresh mushrooms, such as cremini and shiitake, stems trimmed (or discarded if using shiitakes), large caps quarted or thickly sliced.
- Salt and freshly ground pepper
- 1 tbs. finely chopped shallots or onions
- 1 garlic clove, minced
- 1/2 cup finely chopped fresh flat-leaf parsley
Spinach and Ricotta Stuffed Shells
By Arnette
Easy make-ahead vegetarian dish
- One 12-oz package large pasta shells, cooked in boiling salted water for 5 minutes and drained.
- 1 tb. olive oil as needed
- 1 tb. unsalted butter
- 1/2 cup finely chopped onion
- One 16 oz. packaged frozen chopped spinach, defrosted and squeezed dry.
- 1/8 tsp. ground nutmeg
- 1 tsp. salt
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 cup ricotta cheese
- 1 large egg, beaten
- 1 cup freshly grated Romano cheese
- 1 1/2 to 2 cups Marinara Sauce, your choice.
- 1/2 cup shredded mozzarella cheese.
Pork Tenderloin a la Wellington
By Arnette
Marinade: Combine wine, tarragon and garlic in a heavy plastic bag
- Marinade:
- 1/2 cup dry red wine
- 1/8 tsp. dried tarragon
- 1 garlic clove, minced
- 1 3/4 to 1 pound pork tenderloin
- 2 tbsp. butter
- Pastry:
- 1 1/2 cups all-purpose flour
- 1/2 tsp. salt
- 1/2 cup lard or shortening
- 4 to 5 tbsp. cold water
- 1 egg white
- 1 tbsp. water
- 2 tsp. cornstarch
- Or you can use store bought puff pastry as a substitute for to pastry.
Roasted Shrimp
By Arnette
Preheat the oven to 400 degrees F
- For dressing:
- 1/2 pound large shrimp, peeled and deveined
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground pepper
- 1/2 tbsp. olive oil
- 1/2 tbsp. freshly squeeze lemon juice
- 3/4 cup mayonnaise
- 1/4 cup ketchup
- 1 tsp. minced capers
- 1 tsp. minced gherkins
- 1 tbsp. sweet pickles
- 1 tsp. lemon juice
- Pinch freshly ground black pepper
German Christmas Cupcakes
By Arnette
For Christmas gift giving
- 1 cup butter
- 3 eggs beaten
- 1 cup sugar
- 1 small sour cream
- 1 tsp. baking soda
- 1 1/2 cup flour
- 1/2 tsp salt
- 2 tsp. baking powder
- 1/2 cup raisons
- 1 1/2 cups chopped walnuts
- Frosting
- 3 tbsp. butter
- 1 egg
- 3 tbsp. cream
- 1 lb. power sugar
Muffin Frittatas
By Arnette
Preheat oven to 350° F. Render english muffin into very fine crumbs with a blender or food processor
- 1 English muffin
- 8 eggs
- 2 tbsp. milk
- 1 cup grated Cheddar cheese
- 1 1/4 sausage cooked and crumbled ( or ham)
Lemon Spaghetti
By Arnette
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionall...
- 1 pound spaghetti
- 2/3 cup olive oil
- 2/3 cup grated Parmesan
- 1/2 cup fresh lemon juice (about 3 lemons)
- Salt and freshly ground black pepper
- 1 tablespoon lemon zest
- 1/3 cup chopped fresh basil leaves