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Recipes
Cavatelli & Sausage
By zboni
Cook sausage in large skillet with evoo
- 3 Tbsp. EVOO
- 4 Hot Italian sausage, out of casing, crumbled
- 1 large onion, finely chopped
- 3 cloves garlic finely chopped
- 8 basil leaves, torn
- 1 can chopped tomatoes
- salt & pepper
- 1/3 cup finely grated pecorino cheese
- 1 lb. cavatelli pasta
Artichoke Sauce
By zboni
Artichoke & lemon sauce for pasta or chicken
- 1 Can Artichoke bottoms, quartered.
- Chicken broth
- Lemon juice
- Capers
- Butter
Fig & Port Sauce
By zboni
For the sauce: In a heavy medium saucepan, combine the first 6 ingredients
- 2 1/2 cups port
- 1 1/4 cups reduced-sodium chicken broth
- 8 dried black Mission figs, coarsely chopped
- 2 sprigs fresh rosemary
- 2 cinnamon sticks
- 1 tablespoon honey
- 3 tablespoons unsalted butter, cut into pieces
- Salt and freshly ground black pepper
Mascarpone Buttercream Frosting
By zboni
1. Combine Mascarpone Cheese and butter in a mixing bowl
- 1 container of fresh Mascarpone Cheese
- 1 stick salted butter
- 2 tsp vanilla
- 2 tsp lemon juice
- 1 1/4 cup powdered sugar
- Balsamic Vinegar Syrup
- (Balsamic vinegar on the stovetop)
- 1 cup Balsamic Vinegar
- 2 Tbsp. sugar
Pumpkin Pie
By zboni
1. Using kitchen shears or a paring knife, trim dough to a 1-inch overhang
- FOR THE PIE
- 1 disk Basic Pie Dough, rolled out and fitted into a 9-inch pie plate
- 2 large eggs
- 3/4 cup packed light-brown sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 teaspoons pumpkin-pie spice
- 1 can (15 ounces) solid-pack pumpkin, (1 3/4 cups)
- 1 cup half-and-half
- FOR WHIPPED CREAM
- 1 cup heavy cream
- 2 tablespoons pure maple syrup
- 1 teaspoon granulated sugar
Mahogany Beef Stew w/Red Wine & Hoisin Sauce
By zboni
Heat 2 tablespoons oil in heavy large pot over high heat
- 4 tablespoons olive oil
- 3 1/2 pounds boneless beef chuck roast, trimmed,
- cut into 2 1/2-inch pieces
- 3 1/2 cups chopped onions
- 2 cups Cabernet Sauvignon
- 1 14.5-ounce can diced tomatoes with Italian herbs, undrained
- 1/2 cup hoisin sauce
- 2 bay leaves
- 1 pound slender carrots, peeled, cut diagonally into 1-inch lengths
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 2 tablespoons chopped fresh parsley
Orange-Parsely Butter
By zboni
1. Place butter in a mixing bowl and use a rubber spatula to soften until it is very spreadable
- 8 tablespoons unsalted butter 1 stick, at room temperature
- 1/4 cup minced fresh Italian parsley
- 2 teaspoons finely grated orange zest
- 2 teaspoons freshly ground black pepper
- 1 teaspoon kosher salt
Fig, Prosciutto & Brie Flatbread
By zboni
Preheat oven to 500F Roll out pizza dough to 1/4" thick, rectangle to fit baking sheet
- 1 ball of pizza dough
- brie cheese
- prosciutto slices
- fig jam
- fresh figs
Soupa Avgolemono
By zboni
Greek Lemon-Chicken Soup
- Garnish:
- 8 c. homemade chicken stock or Swanson's Chicken Broth
- 1 Cup Orzo
- 4 eggs/ separated
- Juice of 3 lemons
- Fresh ground black pepper
- Thinly sliced lemon
- Optional:
- 1 cup thinly shredded chicken meat (from chicken you used to make stock, or rotisserie chicken from supermarket
Creamy Tomato Soup
By zboni
1. Heat oil and butter in a medium saucepan over medium heat
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium sweet onion, coarsely chopped
- 1 (28-ounce) can whole peeled tomatoes in their juices, preferably San Marzano
- 1 1/2 cups low-sodium chicken broth or water
- 2 bay leaves
- 1/3 cup heavy cream