Thursday, November 24, 2011

Brie in Puff Pastry

Prep Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Makes 2 - 4 servings

1/2 package defrosted puff pastry
1 8 oz. brie
1 egg
1/4 C. water
1/4 C. flour

1. Preheat oven to 400 F.

2. Roll pastry sheet out on floured surface until 1/8 inch thick.

3. Place brie in center and fold over one angle to angle. Fold over opposite angles to form bow.

4. Mix egg and water and brush mixture atop the pastry.

5. Place brie in oven proof plate. Bake 20 - 25 minutes.

6. Let set 5-10 minutes before serving. Serve with crackers.

Rice Pudding

Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Makes 4 - 6 Servings

4 C. milk
2 C. water
8 T. rice
1/8 t. salt
5 T. sugar
2 eggs
1 t. vanilla

Mix all ingredients together. Bring to a boil, stirring occasionally. Simmer until thick. Remove from heat. Beat in eggs and vanilla. Cinnamon as desired.

Orecchiette with Broccoli Rabe & Sausage

1/4 C. olive oil
4 garlic cloves, peeled & chopped
1 pound Italian sausage, hot and or sweet according to taste, cut into bit size pieces
1 pound broccoli rabe, cooked
1 C. broccoli rabe water
salt & pepper to taste
1 pound orecchiette pasta
freshly grated pecorino romano cheese

1. Heat oil and garlic and stir in garlic in a large saute pan over medium heat. Add the sausage and saute until cooked.

2. Add cooked broccoli rabe to sausage. Add rabe water, salt & pepper to taste.

3. Raise heat and cook until sauce is hot.

4. Meanwhile, cook pasta in rapidly boiling salted water until al dente.

5. Drain pasta. Return drained pasta to the pot. Place over medium-high heat and stir in 3/4 cup of broccoli rabe and sausage sauce. Using wooden spoon, toss together for 1 minute. Remove from heat and pour into a large serving bowl. Top with remaining sauce. Sprinkle with grated cheese.

Vegetable Soup

Serves 6 - 8

1/2 C. olive oil
1 C. chopped onions
1 C. chopped leeks
1/4 C. minced Italian parsley
1 t. minced fresh thyme
2 C. peeled & diced potatoes
2 C. diced carrots
1 C. diced celery
1 C. diced zucchini
1 - 2 C. cooked cannellini beans
1 C. fresh or frozen green peas
2 C. canned plum tomatoes with juice
4 C. chicken broth or stock
1/4 C. Pecorino Romano cheese

1. Heat oil in a large stockpot over medium-high heat. When hot, stir in onions, leeks, parsley and thyme. Lower heat and saute for about 5 minutes or until onions begin to brown.

2. Add the remaining vegetables- potatoes, carrots, celery, zucchini and peas- one at a time, sauteing each for about 3 minutes. When all the vegetables are sauteed, stir in tomatoes and broth. Bring to a boil. Lower heat and simmer for about 1 hour until soup is thick.

3. Add cannellini beans mashing some against the side of the stockpot with the back of a spoon as you stir them in. Cook for an additional 5 minutes. Remove from heat. Serve sprinkled with cheese.

Wednesday, November 23, 2011

My Mother's Crust

6 Cups Flour
2 Cups Crisco
2 Cups Ice Water, add 1/2 cup and then continue as needed.

Blend Crisco and Flour, add ice water as needed to form ball.

Roll into pie circles.

Makes 2 pie shells.

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