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Recipes
Raspberry Filled Crepes
By Cindy
Fresh raspberries and vanilla sugar, recipe follows For the crepes: Preheat the oven to 150 degrees F
- Crepes:
- 4 eggs
- 1 cup whole milk
- 1/2 cup all-purpose flour
- 1 tablespoon sugar
- 1/8 teaspoon fine sea salt
- 3 tablespoons unsalted butter, cut into 12 cubes
- 1 cup raspberry jam
- 1/2 teaspoon pure vanilla extract
- Whipped cream:
- 1/2 cup heavy whipping cream
- 1 1/2 teaspoons powdered sugar
- 1 teaspoon vanilla extract
Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter
By Cindy
For the Gnocchi: Preheat the oven to 425 degrees F
- 2 pounds sweet potatoes
- 2/3 cup whole milk ricotta cheese
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground black pepper
- 1 1/4 cups all-purpose flour, plus 1/3 cup for the work surface
- 1/2 cup unsalted butter (1 stick)
- 20 fresh sage leaves
- 1 teaspoon ground cinnamon
- 2 tablespoons maple syrup
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Whole-Grain Spaghetti with Pecorino, Prosciutto and Pepper (Fall)
By Cindy
Bring a large pot of salted water to a boil over high heat
- 1 pound whole-grain (or whole-wheat) spaghetti
- 2 tablespoons mixed colored peppercorns, coarsely ground
- 1/4 cup extra-virgin olive oil
- 1 1/2 cups grated (6 ounces) pecorino
- 6 ounces thinly sliced prosciutto, chopped
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh basil leaves
Egg Tagliatelle Carbonara w/Peas & Spring Onions
By Cindy
Yields: 4 Simmer peas in salted water for 5 minutes; drain and reserve
- 1 cup freshly shelled peas
- Salt
- 1 pound egg tagliatelle
- 3 tablespoons EVOO – Extra Virgin Olive Oil
- 1/3 pound uncured bacon or pancetta, chopped or sliced
- Freshly ground black pepper
- 4 cloves garlic, very thinly sliced or chopped
- 4 spring onions with green tops or 1 bunch scallions, trimmed and thinly sliced
- 1/2 cup white wine
- 1 tablespoon lemon zest
- 1/2 cup flat-leaf parsley tops, finely chopped
- 3 organic egg yolks
- 1/2 cup grated Pecorino Romano
- 1/2 cup grated Grana Padano or Parmigiano-Reggiano
Chocolate Batons
By Cindy
1.Preheat the oven to 350 degrees
- COOKIE
- 1 cup butter, softened
- 1 cup sugar
- 1 large egg
- 1 egg yolk
- 2 tsp. vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- CHOCOLATE DIP
- 4 oz. semisweet chocolate (squares or chocolate chips)
- 2 tbsp. butter
- 1 tbsp. milk
- Colored sprinkles
- X
Pork Meatballs with Rigatoni and Ricotta
By Cindy
Preheat oven to 400˚F. Place a large pot of water on stove and turn on heat to bring water to a boil
- EVOO – Extra Virgin Olive Oil, for drizzling, plus 2 tablespoons
- 1/4 pound pancetta, finely diced
- 1 1/2 pounds ground pork
- Salt and pepper
- 1/2 cup plain breadcrumbs, a couple of handfuls
- 1/3 cup grated Pecorino cheese, plus some to pass at table
- 1/4 cup whole milk
- 2 eggs, lightly beaten
- Freshly grated nutmeg, about 1/4 teaspoon
- A couple of pinches ground cloves
- 1 1/2 teaspoons fennel seeds, 1/2 palmful
- 4 large cloves garlic, finely chopped
- 1 medium onion, finely chopped
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons tomato paste
- 2/3 cup dry red wine, eyeball the amount
- 1 28-ounce can Italian crushed tomatoes or purée
- 1 cup chicken stock
- 1 pound rigatoni or penne or whole wheat or whole grain rigatoni or penne
- 2 tablespoons butter, cut into small pieces, optional
- 1 cup fresh ricotta or sheep’s milk ricotta
- 2 tablespoons fresh thyme leaves, finely chopped
Spaghetti with Creamy Spring Pea Pesto and Roasted Baby Meatballs
By Cindy
Preheat oven to 350ºF. Place meat in a mixing bowl
- 1 pound ground pork or veal
- Zest of 1 lemon
- 1/2 cup flat-leaf parsley, a couple of handfuls
- 3 large cloves garlic, finely chopped, divided
- 1 cup panko or fresh breadcrumbs
- Salt and pepper
- 1 large egg
- 1/4 cup whole milk
- 1 / 2 to 2/3 cup grated Parmigiano-Reggiano cheese, divided
- 2 tablespoons plus 1/4 to 1/3 cup EVOO – Extra Virgin Olive Oil
- 2 cups shelled spring peas or frozen organic peas, defrosted
- 1 cup chicken stock
- 1/2 cup basil
- 1/2 cup mint, a couple of small handfuls
- 1/2 cup crème fraiche
- 1 pound spaghetti
- 1 cup chicken stock
Pancetta Balsamic Vinaigrette
By Cindy
Special Equipment: 1 (6 to 8-ounce) decorative jar Warm the olive oil in a medium skillet over medium-high heat
- 1 tablespoon olive oil
- 2 ounces thick-cut pancetta, cut into 1/4-inch-thick cubes
- 1/4 cup balsamic vinegar
- 1 teaspoon chopped fresh rosemary leaves
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon sugar
- 1/2 cup extra-virgin olive oil
Garlic and Cheese Popovers
By Cindy
Butter: In a small bowl, mix together the butter, anchovy paste, chives, lemon juice, and lemon zest until smooth
- Butter:
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 2 tablespoons anchovy paste
- 1 tablespoon chopped chives
- 1 1/2 teaspoons fresh lemon juice
- 1/2 teaspoon lemon zest
- Kosher salt and freshly ground black pepper, optional
- Popovers:
- Vegetable oil cooking spray
- 6 large eggs, at room temperature
- 5 cloves garlic, minced
- 2 cups whole milk, at room temperature
- 1 1/4 cups (3 ounces) finely grated Asiago cheese
- 1/4 cup (1-ounce) shredded sharp Provolone cheese
- 1 1/2 cups all-purpose flour
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup chopped flat-leaf parsley
Bagna Cauda Vegetable Toss
By Cindy
Bring a couple of inches water in a skillet to a boil, over medium heat
- Salt
- 1 bunch broccolini, washed and trimmed, cut into 2-inch lengths
- 1/4 cup extra-virgin olive oil
- 6 anchovy fillets
- 1/2 teaspoon crushed red pepper flakes
- 2 large cloves garlic, chopped
- 3 tablespoons capers, chopped
- 1/4 cup finely chopped flat-leaf parsley
- 1 carrot, peeled, cut into thin matchsticks
- 2 small zucchini or 1 medium, cut into fat matchsticks
- 1 red bell pepper, seeded, quartered lengthwise and thinly sliced crosswise
- 1 bunch scallions, cut into 2-inch lengths on the bias