JeanAnn's profile page
Recipes
Fettucine with Sausage and Kale
By JeanAnn
Heat oil in a 12-inch heavy skillet over moderately high heat until it shimmers, then cook sausage, breaking up any...
- 3 T olive oil
- 1 lb hot turkey or pork sausage, casings discarded and sausage crumbled
- 1/2 lb kale, tough stems and center ribs discarded and leaves coarsely chopped
- 1/2 lb dried egg fettucine
- 2/3 cup reduced sodium chicken broth
- 1/2 cup grated Pecorino Romano, plus additional for serving
Roasted Corn and Red Pepper Salad
By JeanAnn
1. Preheat a gas grill to medium
- 2 red bell peppers, halved, cored and seeded $
- 10 ears fresh corn, husked
- 5 tablespoons olive oil
- Salt and pepper
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 3 scallions, white part only, thinly sliced $
- 1/4 cup finely chopped fresh cilantro $
Gorgonzola Fettuccine with Rosemary Chicken and Wild Mushrooms
By JeanAnn
The Gorgonzola sauce in this robustly flavored pasta dish has enough character that you could serve it alone with t...
- For the pasta:
- For the Gorgonzola Sauce
- 2 1/2 cups heavy cream
- 1/4 cup crumbled Gorgonzola cheese, or another good-quality blue cheese
- Salt and freshly ground white pepper to taste
- For the Chicken and Mushrooms
- 4 tablespoons olive oil
- 4 boneless, skinless chicken breasts, about 6 ounces each
- Salt and freshly ground black pepper
- 3 tablespoons butter
- 2 pounds mixed wild mushrooms, such as crimini, portabellas, shitakes, and oyster mushrooms, thinly sliced
- 1 tablespoon minced fresh rosemary
- 1 pound dried fettuccine
- 1/3 cup freshly grated Parmesan cheese
- 4 fresh rosemary sprigs, for garnish
Espresso Granita
By JeanAnn
Ice treat
- 3/4 cup water
- 1/2 cup sugar
- 2 cups espresso or strong coffee
- whipped cream
- lemon rind
Bruschetta with peppers and gorgonzola
By JeanAnn
Ina Garten – Barefoot Contessa, Back to the Basics; page 48 Bruschetta are a great way to use up all kinds of le...
- 1/4 cup olive oil, plus extra for brushing bread
- 2 red bell peppers, seeded and cut into thin strips,
- 2 yellow bell peppers, seeded and cut in to thin strops
- 1 teaspoon sugar
- 2 tablespoons drained capers
- 1/4 cup julienned fresh basil leaves
- Kosher salt and freshly ground black pepper
- 32 to 36 (1/4 to 1/2-inch think) baguette slices
- 4 to 5 ounces creamy Gorgonzola, at room temperature
Zucchini Carpaccio
By JeanAnn
Cut zucchini crosswise into slices as thin as possible with mandoline and spread them out evenly on a large platter...
- 4 medium zucchini (1 1/4 lb total)
- 4 tablespoons extra-virgin olive oil
- 1 1/2 tablespoon fresh lemon juice, or to taste
- 1/2 teaspoon salt, or to taste
- 1/3 to 1/2 cup grated Parmigiano-Reggiano
- 1/4 to 1/2 cup mint leaves
Spinach with Raisins and Pine Nuts
By JeanAnn
Place raisins in a small bowl; cover with hot water
- 1/4 cup raisins
- 1 teaspoon olive oil
- 1 cup chopped onion
- 2 pounds bagged prewash spinach
- 1/4 cup pine nuts, toasted
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Hanger Steak with Caramelized Shallots
By JeanAnn
Hangar steak is very flavorful and tender, so be sure not to overcook (medium at most), and slice against the grain
- 1/2 cup extra virgin olive oil
- 1/4 cup sherry vinegar
- 2 garlic cloves, crushed with the side of a large knofe
- 1 tablespoon plus 1 teaspoon Dijon mustard, plus more for serving
- 1 tablespoon Worcestershire sauce
- 1 1/2 pounds hanger steak (about 10 inches long and 1 1/4 inches thick)
- 5 shallots, peeled and halved or quartered
- Coarse salt and freshly ground pepper
- 1/4 cup water
Celery, Fennel and Radish Salad with Buttered Valdeon Toasts
By JeanAnn
WIth a sharp knife, thinly slice the celery and the fennel and toss together
- For the salad:
- 1 head of celery, tough outer stalks removed, well rinsed
- 2 medium heads of fennel, stalks and fronds removed
- 2 bunches of scallions, approximately 15 pieces, root end removed and first outer layer peeled off with your fingers
- 1/3 pound sugar snap peas, stem end removed and the thread at the seam peeled
- 2 bunches of red radishes, tops removed and well washed
- For the dressing:
- 5 cloves fresh garlic, peeled
- 3/4 cup extra virgin olive oil
- 1/4 cup plus 1 tablespoon fresh squeezed lemon juice
- Coarse kosher salt and freshly ground black pepper to taste
- For the toasts:
- 4 long slices of fresh baguette
- 2 ounces sweet butter, at room temperature
- 8 ounces Valdeon cheese, crumbled or shaved
Roasted Red Pepper Dip
By JeanAnn
Superbowl snack!
- 1 (12-14 ounce) jar of roasted red pepper
- 1 cup walnuts, chopped
- 1 garlic clove, peeled
- 1-2 teaspoons olive oil
- 1/2 teaspoon onion powder
- salt to taste