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Recipes
Semolina Gnocchi with Oxtail Ragu
By Arnette
RAGÙ Preheat oven to 325°F
- RAGÙ
- 5 pounds 2- to 3-inch pieces oxtails
- All purpose flour
- 1/2 cup olive oil
- 5 large celery stalks, coarsely chopped
- 2 large carrots, peeled, chopped
- 1 large onion, very coarsely chopped
- 2 cups dry red wine
- 1 1/4 cups canned crushed tomatoes with added puree
- 4 garlic cloves, chopped
- 6 fresh Italian parsley sprigs
- 2 large fresh rosemary sprigs
- 3 Turkish bay leaves
- 2 cups beef broth
- 1 cup low-salt chicken broth
- GNOCCHI
- 3 cups whole milk
- 1/2 cup (1 stick) unsalted butter, diced
- 1 1/2 teaspoons salt
- 1 cup semolina flour (pasta flour)*
- 4 large egg yolks
- 1 1/2 cups grated Parmesan cheese, divided
- Chopped fresh Italian parsley
Lemon Chicken with Croutons
By Arnette
Preheat the oven to 425 degrees
- 1 (4-5 pound) Roasting Chicken
- 1 large yellow onion sliced or
- 6 shallots peeled and halved
- Olive oil
- Kosher salt
- Freshly ground black pepper
- 2 lemons , quartered
- 2 tbsp. unsalted butter, melted
- 6 cups (3/4-inch) bread cubes, (1 baguette or round. Pulgessi Bread preferred
Herbed Focaccia
By Arnette
Roll pizza dough into a 12 x 8 rectangle on a floured surface
- 1 package store bought pizza dough
- 1 tbsp. chopped fresh flat-leaf parsley
- 1 tsp. dried rubbed sage
- 1 tsp. dried rosemary
- 1 tsp dried thyme
- Cooking Spray
- 1 tbsp. yellow cornmeal
- 1 tbsp. olive oil
- 2 cloves garlic, minced.
- 1/2 salt salt cubes
Flan (Christmas Flan)
By Arnette
Make the day before to give the flan time to chill
- Caramel-Lined Pan (follow)
- 3 1/2 cups whole milk
- 4 eggs
- 4 egg yolks
- 2/3 cup sugar
- 2 tsp. vanilla
Senegalese Cream Soup
By Arnette
Soup served chilled
- 2 onions, peeled and minced
- 2 celery stalks, finely chopped
- 2 apples, peeled and chopped
- 3 tbsp. butter
- 2 tbsp. curry powder
- 4 tbsp. flour
- 4 cups chicken broth
- Dash chili powder
- Dash cayenne pepper
- Salt
- 3/4 cup finely chopped cooked white meat chicken.
- Avocado slces for garnish
Chocolate Pound Cake
By Arnette
Preheat the oven to 350 degrees F
- Unsalted butter, at room temperature (but still firm), to brush pan
- 1/4 cup sugar, to line pan
- 2 cups all-purpose flour
- 1 cup plus 2 tablespoons unsweetened Van Leer Dutch process medium cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups unsalted butter, at room temperature
- 2 3/4 cups sugar
- Combine 1 1/4 cups buttermilk, 2 teaspoons vanilla extract with 2 teaspoons espresso extract (or substitute 2 teaspoons instant coffee dissolved in 1 tablespoon buttermilk)
- 5 eggs
- Cocoa powder or confectioners' sugar, to finish or frost.
- Chocolate Frosting
- 2 tbsp. sweet butter
- 3/4 cup semisweet chocolate chips
- 6 tbsp. heavy cream
- 1 1/4 cups sifted confectioners' sugar or as needed.
- 1 tsp. vanilla extract.
- Place all ingredients in a heavy saucepan over low heat and whick until smooth. Cool slightly.
Icing, Mascapone
By Arnette
Excellent goes with tiramisu cupcakes
- 16 oz. Mascarpone Cheese
- 1 box powdered sugar
- 1/2 cup heavy cream
- 1 vanilla Bean finely chopped in a food processor or 1 tbsp. vanilla extract
- pinch of sea salt
Shrimp with sage and pancetta
By Arnette
Place shrimp on a dish and drizzle with a touch of extra-virgin olive oil and toss shrimp to coat lightly in the oi...
- 12 jumbo (6 to 8 per pound) shrimp, peeled and deveined
- A drizzle extra-virgin olive oil
- 12 large sage leaves
- 12 very thin slices pancetta
- 12 (4-inch) wooden party picks (big toothpicks, no frills)
Pumpkin Soup with Cheddar and Parmesan
By Arnette
Saute bacon in heavy large dutch oven over medium heat until brown, about 8 minutes
- 8 bacon slices, chopped
- 3 tbsp. olive oil
- 2 large onions, chopped
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 8 cups (or more) chicken stock
- 2 16 ounce cans solid pack pumbkin
- 2 tbsp. chopped fresh thyme
- 1 cup half and half
- 1/8 tsp. ground nutmeg
- 1 cup grated extra-sharp cheddar cheese (about 3 ounces)
- 1 cup freshly grated parmesan cheese ( about 3 ounces)
Brocolli Parmesan-Roasted
By Arnette
Directions Preheat the oven to 425 degrees F
- 4 to 5 pounds broccoli
- 4 garlic cloves, peeled and thinly sliced
- Good olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons pine nuts, toasted
- 1/3 cup freshly grated Parmesan cheese
- 2 tablespoons julienned fresh basil leaves (about 12 leaves)