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Recipes
Pomegranate Sauce
By zboni
Melt the butter in a large saucepan over medium heat, and sweat the onion and garlic until the onion is tender, abo...
- 3 * 3 tablespoons unsalted butter
- 1 * 1 medium Spanish onion, finely diced
- 1 * 1 tablespoon minced garlic
- 1 * 1 tablespoon whole black peppercorns
- 1 * 1 cup port wine
- 6 * 6 cups home-made chicken stock
- 2 * 2 cups pomegranate juice (or substitute cranberry juice)
- 2 * 2 tablespoons pomegranate molasses
- 2 * 2 tablespoons light brown sugar
- * Salt and freshly ground pepper
- 3 * 3 tablespoons finely chopped chives
- 1/2 * 1/2 cup pomegranate seeds
WHITE CHEDDAR HORSERADISH DIP
By zboni
Puree together and serve w/veggies
- Aged White Cheddar
- Dry White Wine
- Heavy Cream
- Horse Radish
Lime Granita w/Candied Mint Leaves and Creme Fraiche
By zboni
For a fun presentation, serve the granita in hollowed out lime halves
- Granita:
- 2 cups water
- 1 cup sugar
- 1/2 cup fresh lime juice. Can use lemon, pomegranate, orange or any other flavor you like.
- Candied Mint Leaves:
- 1/4 cup sugar
- 12 fresh mint leaves, washed, patted dry
- 1 large egg white, beaten until foamy
- Creme Fraiche:
- 1/2 cup creme fraiche or sour cream
- 1-1/2 Tbsp. powdered sugar
Green Garlic and English Pea Soup Sips
By zboni
Heat the oil in a medium sized pot, over medium heat
- 1/4 cup cooking oil
- 1 cup large dice celery
- 1 cup chopped green garlic or scallions
- 4 cups vegetable stock
- 1 cup English peas, fresh or frozen
- Salt
Tuscan White Bean & Garlic Soup
By zboni
Place a medium, heavy soup pot over medium heat
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 shallots, chopped
- 1 sage leaf
- 2 (15-ounce) cans cannelloni beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 4 cloves garlic, cut in 1/2
- 1/2 cup cream
- 1/2 teaspoon freshly ground black pepper
- 6 slices ciabatta bread
- Extra-virgin olive oil, for drizzling
Apple-Chestnut Soup with Parsley Croutons
By zboni
1. Melt butter in a large pot over medium heat
- INGREDIENTS :
- 2 tablespoons unsalted butter (1/4 stick)
- 2 tablespoons olive oil
- 2 cups coarsely chopped shallots
- 1 cup coarsely chopped celery
- 4 cups peeled and coarsely chopped Pink Lady or Gala apples
- 1 tablespoon finely chopped sage leaves
- 20 ounces whole peeled chestnuts (about 3 cups)
- 3 cups vegetable broth
- 2 cups water
- 1 cup unsweetened apple juice
- Parsley Croutons, for garnish
- PARSLEY CROUTONS
- 3 ounces ciabatta or other country-style bread, small dice (about 3 cups)
- 1/4 cup minced fresh Italian parsley
- 2 tablespoons unsalted butter (1/4 stick)
- 1 tablespoon olive oil
Lobster Raviolis W/zucchini, lemon & sage
By zboni
cook the ravioli to directions, drain and keep warm before serving, they can be cooked for a few minutes in a skil
- 1 bag frozen lobster raviolis
- lobster claws, shelled and sauteed in the butter sauce
- zucchini julienned
- lemon
- sage
Shrimp Cocktail W/Bloody Mary Cocktail Sauce
By zboni
Combine horseradish, Worcestershire sauce, celery seeds, red pepper flakes, cocktail sauce and vodka
- 1 tablespoon prepared horseradish
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon celery seeds
- Pinch red pepper flakes , optional
- 1 1/2 cups cocktail sauce
- 1/2 cup vodka
- 2 cups white wine
- Juice of 1 lemon
- Pinch red pepper flakes , optional
- 4 to 6 jumbo shrimp , peeled and de-veined (tail left on)
Veal & Prosciutto Rolls
By zboni
lay down a slice of veal, add some salt and pepper
- 1 Lb Veal Cutlets pounded thin (count two per serving)
- 1/2 Lb Ham or prosciutto
- 1/4 Lb Emmenthal Cheese, cut in 8 small cubes (about 3/4 inch) or provolone
- 1/2 glass of lemon juice or dry white wine at room temperature
- 1/2 glass of milk
- Salt, Pepper, Olive Oil
Creamy Potato-Leek Soup
By zboni
1. Melt butter in a large saucepan over medium heat
- 2 tablespoons unsalted butter 1/4 stick
- 2 cups finely chopped leeks pale green and white parts only
- 4 cups peeled, medium-dice russet potatoes about 1 1/2 pounds
- 1 tablespoon kosher salt
- 1 teaspoon fresh thyme leaves from 4 medium thyme sprigs
- 2 cups low-sodium vegetable broth
- 3 cups water
- 1/3 cup heavy cream