This recipe is from Giada de Laurentis. It's really easy to make, and you can adjust the ingredients to fit your particular tastes. If you haven't cooked with proscuitto before, I highly recommend you try it.
Serves 6
1/2 pound linguini or spaghetti
7 large eggs
1/2 cup milk
1/4 cup cream
1/2 cup mascarpone cheese
6 ounces diced prosciutto
5 ounces smoked mozzarella cheese, diced (1 cup diced)
1/2 cup grated Asiago cheese
1/4 cup finely chopped fresh flat-leaf parsley
2 garlic cloves, minced
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
Preheat the oven to 375 degrees F. Grease a 12-muffin tin with butter or spray. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta in a colander. While the pasta is still in the colander, use kitchen sheers to cut the linguine into smaller pieces.
In a blender combine the eggs, milk, cream, and mascarpone cheese. Blend until well combined. Transfer the mixture to a large bowl. Add the cut pasta, prosciutto, mozzarella cheese, Asiago cheese, parsley, garlic, salt, pepper, and nutmeg. Stir until the ingredients are combined.
Using a 1/3 cup measure, fill each of the muffin tins until both the pasta and liquid are at the top. Bake until firm and cooked through, about 30 to 35 minutes. Let cool for 3 minutes before removing from the tin.
Showing posts with label entertaining. Show all posts
Showing posts with label entertaining. Show all posts
Saturday, December 19
Tuesday, December 8
modern shrimp cocktail
Yes, you can show up with one of those almost-defrosted shrimp rings from the seafood department. But why settle for watery, tasteless shrimp when you can make really tasty ones in less time than it takes to run to the store? The key is to roast the shrimp instead of boiling them - an idea from the Barefoot Contessa, Ina Garten. You'll be amazed at the difference it makes.
serves 10
2 lbs jumbo (12-14 count) shrimp, peeled and deveined, tail on
1 1/2 cups ketchup
1/2 cup prepared horseradish
3 tbsp worcestershire sauce
juice of 1 lemon
hot sauce to taste
olive oil
salt and pepper
Preheat oven to 400 degrees. Toss shrimp with olive oil and season lightly with salt and pepper. Spread shrimp out in a single layer on a baking sheet (use 2 if you need to) and roast for 8-10 minutes or until barely pink. Shrimp will continue to cook once you take them out of the oven. While shrimp roasts, combine remaining ingredients to make cocktail sauce. Season with hot sauce and salt and pepper to taste. Serve at room temperature.
serves 10
2 lbs jumbo (12-14 count) shrimp, peeled and deveined, tail on
1 1/2 cups ketchup
1/2 cup prepared horseradish
3 tbsp worcestershire sauce
juice of 1 lemon
hot sauce to taste
olive oil
salt and pepper
Preheat oven to 400 degrees. Toss shrimp with olive oil and season lightly with salt and pepper. Spread shrimp out in a single layer on a baking sheet (use 2 if you need to) and roast for 8-10 minutes or until barely pink. Shrimp will continue to cook once you take them out of the oven. While shrimp roasts, combine remaining ingredients to make cocktail sauce. Season with hot sauce and salt and pepper to taste. Serve at room temperature.
cranberry and blue cheese endive spears
Super simple and delicious - the most time consuming part is laying the endive spears out on a platter! Endive look like mini heads of romaine lettuce, with sturdy leaves that hold up great as scoops for appetizers.
makes 2 dozen spears
4 heads endive (not curly)
1 cup craisins
1 cup blue cheese crumbles
1 cup chopped walnuts
2 tbsp dijon mustard
3 tbsp olive oil
1 tbsp red wine vinegar
salt and pepper to taste
Trim end of endive so outer leaves can be carefully removed. Continue trimming end until only the core (smallest leaves) remain. Gently wash and dry endive spears and chop core to be used as filling. In a mixing bowl, whisk together mustard, oil, and vinegar. Add chopped endive, craisings, cheese, and walnuts and gently toss to combine. Lay endive spears out on a platter and fill each spear with 1 tbsp of filling. Serve at room temperature.
makes 2 dozen spears
4 heads endive (not curly)
1 cup craisins
1 cup blue cheese crumbles
1 cup chopped walnuts
2 tbsp dijon mustard
3 tbsp olive oil
1 tbsp red wine vinegar
salt and pepper to taste
Trim end of endive so outer leaves can be carefully removed. Continue trimming end until only the core (smallest leaves) remain. Gently wash and dry endive spears and chop core to be used as filling. In a mixing bowl, whisk together mustard, oil, and vinegar. Add chopped endive, craisings, cheese, and walnuts and gently toss to combine. Lay endive spears out on a platter and fill each spear with 1 tbsp of filling. Serve at room temperature.
Sunday, August 16
winetasting party menu
a substantial winetasting party menu for 10
to pair with white wines:
baked brie with carmelized onions, served with baguette slices
stuffed mushrooms
assorted cheeses, crackers, and grapes
to pair with red wines:
mini fried sage meatballs with tomato sauce for dipping
mini grilled blue cheese and balsamic pizzas
sausage and pepper skewers
to pair with white wines:
baked brie with carmelized onions, served with baguette slices
stuffed mushrooms
assorted cheeses, crackers, and grapes
to pair with red wines:
mini fried sage meatballs with tomato sauce for dipping
mini grilled blue cheese and balsamic pizzas
sausage and pepper skewers
baby shower menu
an italian appetizer menu for a party of 8
sage meatballs
fried ravioli
herb salad in parmesan cups
balsamic tomato bruschetta
garlic bread topped with spinach-artichoke dip and broiled
sage meatballs
fried ravioli
herb salad in parmesan cups
balsamic tomato bruschetta
garlic bread topped with spinach-artichoke dip and broiled
spinach-artichoke dip
There are thousands of recipes for spinach-artichoke dip, but this one is my favorite beacuse it adds a "secret" ingredient - sauteed mushrooms.
serves 10 as an appetizer
1 bag frozen chopped spinach, thawed and drained
2 cans artichoke hearts, drained
1/2 package baby portabella mushrooms (about 6 mushrooms)
3 large cloves garlic
1 10-oz package cream cheese
2 cups grated parmesan cheese
1 cup pepper jack cheese, shredded
4 dashes worcestershire sauce
4 dashes hot sauce
olive oil
Heat olive oil in a large saucepan over medium high heat. Chop mushrooms into tiny pieces in the food processor and add to pan when oil is hot. While mushrooms brown, chop garlic and artichokes into tiny pieces in food processor. Add to mushrooms and sautee for a few minutes. Add spinach and continue to cook mixture to remove moisture, about 10 more minutes. Remove from heat and allow to cool.
Preheat oven to 375 degrees. In a large bowl, combine vegetable mixture with cream cheese, half of parmesan cheese, half of pepper jack cheese, worcestershire and hot sauces. Pour into a large, wide baking dish and top with remaining cheeses. Bake for 30-40 minutes or until bubbly.
serves 10 as an appetizer
1 bag frozen chopped spinach, thawed and drained
2 cans artichoke hearts, drained
1/2 package baby portabella mushrooms (about 6 mushrooms)
3 large cloves garlic
1 10-oz package cream cheese
2 cups grated parmesan cheese
1 cup pepper jack cheese, shredded
4 dashes worcestershire sauce
4 dashes hot sauce
olive oil
Heat olive oil in a large saucepan over medium high heat. Chop mushrooms into tiny pieces in the food processor and add to pan when oil is hot. While mushrooms brown, chop garlic and artichokes into tiny pieces in food processor. Add to mushrooms and sautee for a few minutes. Add spinach and continue to cook mixture to remove moisture, about 10 more minutes. Remove from heat and allow to cool.
Preheat oven to 375 degrees. In a large bowl, combine vegetable mixture with cream cheese, half of parmesan cheese, half of pepper jack cheese, worcestershire and hot sauces. Pour into a large, wide baking dish and top with remaining cheeses. Bake for 30-40 minutes or until bubbly.
balsamic tomato bruschetta
makes 8 pieces
8 thick slices baguette
6 ripe roma tomatoes, seeded and diced
1/2 cup balsamic vinegar
8 thick slices mozzarella cheese, or 1 cup shredded mozzarella cheese
8 basil leaves, in chiffonade
1 clove garlic, chopped
1/4 cup olive oil
Place tomatoes into a bowl and add balsamic vinegar and salt to taste. Allow tomatoes to marinate for at least 15 minutes or up to 24 hours. Drain tomatoes and discard vinegar.
Preheat oven to low broil. Place garlic and oil in a microwave safe bowl and microwave for 2 minutes so that oil is infused with garlic flavor. Lay baguette slices out on a cookie sheet and brush the top with the garlic oil. Place under broiler for a few minutes or until lightly browned. Top slices with tomatoes, then cheese, and place under the broiler for a few more minutes or until cheese is melted. Sprinkle with basil and serve.
8 thick slices baguette
6 ripe roma tomatoes, seeded and diced
1/2 cup balsamic vinegar
8 thick slices mozzarella cheese, or 1 cup shredded mozzarella cheese
8 basil leaves, in chiffonade
1 clove garlic, chopped
1/4 cup olive oil
Place tomatoes into a bowl and add balsamic vinegar and salt to taste. Allow tomatoes to marinate for at least 15 minutes or up to 24 hours. Drain tomatoes and discard vinegar.
Preheat oven to low broil. Place garlic and oil in a microwave safe bowl and microwave for 2 minutes so that oil is infused with garlic flavor. Lay baguette slices out on a cookie sheet and brush the top with the garlic oil. Place under broiler for a few minutes or until lightly browned. Top slices with tomatoes, then cheese, and place under the broiler for a few more minutes or until cheese is melted. Sprinkle with basil and serve.
Tuesday, August 11
louisianna shrimp boil
Easy to do - this is all about timing. We love this as an alternative to burgers when feeding a crowd at a tailgate or bbq.
serves 8
4 lbs large shrimp, shell on, defrosted if frozen
2 packages smoked sausage or kielbasa
8 ears of corn, cut in half (or 16 frozen corn pieces)
4 large onions, cut in half
3 lbs baby red potatoes
2 heads garlic, whole
2 lemons, cut in half
2 boxes Zatarains Crab and Shrimp boil seasoning bags
1/2 cup worcestershire sauce
1/2 cup hot sauce (optional)
Fill a large boiler (turkey fryers work as well) half full with water and bring to a boil. Add Shrimp boil seasoning, worcestershire, hot sauce, lemons, garlic, potatoes, and onions. Bring back to a boil and cook for 10 minutes. Add sausage and cook for another 10 minutes. Add shrimp and turn heat off. Allow to cook in hot water for 5-7 more minutes or until shrimp is opaque. Remove strainer and pour out onto a newspaper-covered table. Serve with melted butter and extra hot sauce. If there's shrimp leftover, remove from shells before refrigerating.
serves 8
4 lbs large shrimp, shell on, defrosted if frozen
2 packages smoked sausage or kielbasa
8 ears of corn, cut in half (or 16 frozen corn pieces)
4 large onions, cut in half
3 lbs baby red potatoes
2 heads garlic, whole
2 lemons, cut in half
2 boxes Zatarains Crab and Shrimp boil seasoning bags
1/2 cup worcestershire sauce
1/2 cup hot sauce (optional)
Fill a large boiler (turkey fryers work as well) half full with water and bring to a boil. Add Shrimp boil seasoning, worcestershire, hot sauce, lemons, garlic, potatoes, and onions. Bring back to a boil and cook for 10 minutes. Add sausage and cook for another 10 minutes. Add shrimp and turn heat off. Allow to cook in hot water for 5-7 more minutes or until shrimp is opaque. Remove strainer and pour out onto a newspaper-covered table. Serve with melted butter and extra hot sauce. If there's shrimp leftover, remove from shells before refrigerating.
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