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Recipes
Rigatoni with Eggplant Puree
By Cindy
Preheat the oven to 400 degrees F
- 1 medium eggplant, cut into 1-inch cubes
- 1 pint cherry tomatoes
- 3 cloves garlic, whole
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon red pepper flakes
- 1/4 cup toasted pine nuts
- 1 pound rigatoni pasta
- 1/4 cup torn fresh mint leaves
- 3 tablespoons extra-virgin olive oil
- 1/2 cup grated Parmesan
Gingerbread Cookies 101
By Cindy
Position the racks in the top and bottom thirds of the oven and preheat to 350 degrees F
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/4 teaspoon freshly milled black pepper
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1/4 cup vegetable shortening, at room temperature
- 1/2 cup packed light brown sugar
- 2/3 cup unsulfured molasses
- 1 large egg
- Royal Icing (recipe follows)
- ROYAL ICING
- 1 pound (4 1/2 cups) confectioners' sugar
- 2 tablespoons dried egg-white powder
- 6 tablespoons water
French Onion Mac 'n Cheese
By Cindy
For the topping, heat the EVOO and butter in a small pan over medium heat
- For the crispy topping:
- 1 tablespoon extra virgin oil (EVOO)
- 3 tablespoons butter
- 4 cloves garlic, finely chopped
- 1 1/2 cups Panko breadcrumbs
- 2 tablespoons fresh thyme, finely chopped
- 1/4 cup parsley, chopped
- 1/2 cup grated Parmigiano Reggiano cheese
- For the onions:
- 1 tablespoon extra virgin oil (EVOO)
- 3 tablespoons butter
- 4 large onions, thinly sliced
- 2 bay leaves
- Salt and pepper
- 1/2 cup dry white wine or 1/3 cup dry sherry
- 1 can beef consommé (10 ounces)
- For the cheese sauce:
- 3 tablespoons butter
- 2 rounded tablespoons flour
- 2 cups whole milk
- Salt and pepper
- Freshly grated nutmeg, to taste
- 2 cups grated Gruyère cheese
- 1 pound short cut pasta of choice, such as penne rigate or cavatappi
Blanched Broccoli and Cheese Dipping Sauce (Pioneer Woman)
By Cindy
Blanch the broccoli by throwing florets into boiling water for 30 seconds, then draining and pouring into ice water
- 2 heads broccoli, cut into florets
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups milk
- 2 cups grated mild Cheddar
- 4 ounces cream cheese, softened
- 1/2 teaspoon salt
- 1/4 teaspoon Cajun spice
- 1/4 teaspoon mustard powder
- Black pepper
Fresh Pasta Dough
By Cindy
Mound the flour on a clean work surface
- 2 cups flour
- 3 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon extra-virgin olive oil
- Flavor and color variations, recipes follow, optiona
Chicken (sliced) with Apples, Pears and Camembert Mashed Potatoes
By Cindy
Halve the small and quarter the larger potatoes into bite-sized pieces and cover with water in a large pot
- 2 pounds baby Yukon Gold potatoes
- Salt
- 1 tablespoon EVOO – Extra Virgin Olive Oil
- 4 pieces boneless, skinless chicken breast
- Black pepper
- 2 tablespoons butter, cut into small pieces
- 1 Gala, Honeycrisp or Golden Delicious apple, peeled, cored and cut into 1/2-inch dice
- 1 Bosc pear, peeled, cored and diced
- Freshly grated nutmeg, 1/4 teaspoon
- Zest and juice of 1 lemon
- 2 tablespoons honey
- 1/3 pound ripe Camembert cheese, diced into bite-sized pieces
- 1/4 to 1/3 cup milk, half-and-half or cream
- 10 to 12 blades chives, chopped
- 2 tablespoons fresh thyme leaves, finely chopped
Chocolate Chip and Mascarpone Cupcakes
By Cindy
For the Cupcakes: Place an oven rack in the center of the oven and preheat to 325 degrees F
- Cupcakes:
- 5 ounces unsweetened chocolate, chopped
- 1 cup water
- 1/3 cup mascarpone cheese, at room temperature
- 2 1/4 cups sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1/2 teaspoon baking powder
- 1 cup (6 ounces) semisweet chocolate chips (recommended: Nestle morsels)
- Ganache:
- 1 cup (6 ounces) semisweet chocolate chips (recommended: Nestle morsels)
- 2/3 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- Special equipment: 2 (12-count) muffin pans with paper liners
Spaghetti with Creamy Clam Sauce
By Cindy
In a large saucepan or pasta pot bring 3 quarts water to boiling
- For Sauce:
- 8 ounces dried spaghetti or linguine or 1 pound fresh linguine or other ribbon pasta Sauce
- 2 6-1/2 ounce cans minced clams
- Half and half, light cream, or milk
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 tablespoons margarine or butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon dried basil or oregano, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup snipped fresh parsley
- 1/4 cup dry white wine
- 1/4 cup grated Parmesan cheese
Baked Stuffed Mushrooms
By Cindy
Preheat oven to 375 degrees
- 20 white button mushrooms
- 2 tbsp. parsley, chopped
- 2 tbsp. scallions, chopped
- 1 tbsp. butter, melted
- 2 tsp. fresh lemon juice
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1/4 cup breadcrumbs
KFC Macaroni & Cheese
By Cindy
1. Bring water to a boil over high heat in a medium saucepan
- 6 cups water
- 1 1/3 cups elbow macaroni
- 4 ounces Velveeta cheese
- 1/2 cup shredded cheddar cheese
- 2 tablespoons whole milk
- 1/4 teaspoon salt