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Recipes
Chicken with Wild Mushrooms
By Taraespo
Ina Garten recipe
- 2 (3 1/2- to 4-pound) chickens, cut in eighths
- Kosher salt and freshly ground black pepper
- All-purpose flour
- 1/2 cup good olive oil
- 8 whole garlic cloves
- 1 1/2 pounds assorted wild mushrooms, such as porcini and cremini, stems removed and (1 1/2-inch) diced
- 8 sprigs fresh thyme, tied with kitchen string
- 1/4 cup dry sherry
- 1 tablespoon minced garlic (3 cloves)
- 2 cups white wine, such as Pinot Grigio
- 2 cups good chicken stock, preferably homemade
- 3 tablespoons unsalted butter, at room temperature
Italian Sausage sandwiches
By Taraespo
Of course you can only use the famous Espo sausage!
- 2 lbs Italian sausage
- 1 28oz can tomato sauce
- rolls
- peppers
- onions
Red Wine Vinaigrette
By Taraespo
Mix all ingredients in blender except oil
- 1/2 cup red wine vinegar
- 3 T lemon juice
- 2 tsp honey
- 2 tsp kosher salt
- freshly ground black pepper
- 1 cup olive oil
Spring Shells and Cheese
By Taraespo
Grate zucchini into colander use large holes of box grater
- 2 lbs med zucchini
- kosher salt
- 1 stick unsalted butter
- 1/2 c. flour
- 1/2 tsp nutmeg
- pinch of cayenne pepper
- freshly ground black pepper
- 6 c whole milk
- 4 sprigs fresh thyme
- 3 bay leaves
- grated zest of 1/2 lemon
- 1 lb medium pasta shells
- 4 shallots, minced
- 2 lg egg yolks, slightly beaten
- 1 c. grated parmesan
- 1 1/4 c. gruyere, grated
- 4 oz baby spinach
Italian Drip Beef
By Taraespo
Salt and pepper the roast and brown for a couple minutes on each side with a little oil in an ovensafe dutch oven
- 1 Beef Chuck Roast, about 4 pounds
- 2 cans beef broth
- 4 heaping T. Italian Seasoning
- 1 tsp salt
- 1 (16 Oz) jar pepperoncini peppers, w/ half of the juice
- Buttered, toasted deli rolls
- Provolone or mozzarella slices (optional)
Pizza - Shrimp & Feta
By Taraespo
I didn't put amounts as it's really personal preference
- Pizza crust
- Shrimp
- 1 large onion, sliced thin
- Feta cheese crumbles
- Mozzarella, shredded
- Parmesan
- grape tomatoes, cut in half
- olive oil
- garlic salt
- Italian seasoning
Pasta with Pumpkin and Sausage
By Taraespo
This recipe is a classic one from Rachael Ray, and it remains a family favorite
- 1 tablespoon extra-virgin olive oil, plus 1 tablespoon
- 1 pound bulk hot Italian sausage
- 4 cloves garlic, cracked and chopped
- 1 medium onion, finely chopped
- 1 bay leaf, fresh or dried
- 4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons
- 1 cup dry white wine
- 1 cup chicken stock, canned or paper container
- 1 cup canned pumpkin
- 1/2 cup (3 turns around the pan) heavy cream
- 1/8 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg, ground or freshly grated
- Coarse salt and black pepper
- 3/4 lb penne rigate, cooked to al dente
- Romano or Parmigiano, for grating
- Toasted walnuts (optional)
Duck with Cherry-Rosemary Sauce
By Taraespo
Food Network
- SAUCE:
- 5 lb duck
- kosher salt and pepper
- 1 shallot, chpd
- 3 cloves garlic, chpd
- 1 cup cherries, fresh or frozen, halved and pitted
- 1/2 c. chicken stock
- 2 T cherry preserves
- 2 tsp honey
- 1 tsp fresh rosemary, chpd
- 2 T. fresh lemon juice
- 1 T. butter
Pumpkin Ravioli with Sage and Toasted Hazelnuts
By Taraespo
Giada receipe
- 1/2 cup peeled hazelnuts
- 1/2 cup vegetable oil
- 1 pound fresh pumpkin ravioli
- 1 stick unsalted butter
- 6 fresh sage leaves
- Large pinch grated nutmeg
- 1/2 cup grated Parmesan
- 2 amaretti cookies
Lentil Soup
By Taraespo
Heat oil in large pot and add onion, carrots and celery
- 2 T. olive oil, plus extra for drizzling
- 1 med onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 garlic cloves, chopped
- salt and freshly ground black pepper
- 1 (14 1/2 oz) can diced tomatoes
- 1 pound lentils (approx. 1 1/4 cups)
- 11 cups low-salt chicken broth
- 4 - 6 fresh thyme sprigs
- 2/3 cup dried elbow pasta
- 1 cup shredded parmesan