Sep 262012
 

  

Pasta Carbonara
 
Author:
Recipe type: Entree
Serves: 4
 
Ingredients
  • ⅔ pound linguini-2/3 box; although, fresh pasta is better (cook accordingly)
  • 1 gallon salted water
  • 2 tablespoons extra-virgin olive oil
  • 4 ounces pancetta or slab bacon, diced
  • 1 teaspoon diced garlic
  • ⅓ cup white wine (Pinot Grigio or white Italian table wine)
  • ½ cup heavy cream
  • ½ teaspoon freshly ground black pepper
  • ⅔ cup grated Pecorino Romano
  • 3 egg yolks
Instructions
  1. Start salted water in a large pasta pot over medium-high heat-do not burn the water
  2. Add the oil and pancetta to a large sauté pan over low heat. Cook the pancetta (or, bacon) until crisp, being careful not to burn it, about 5 minutes-set aside.
  3. In a separate sauté pan use two tablespoons of pan drippings and sauté the garlic for one to two minutes (lightly brown-do not burn the garlic).
  4. Add the wine, cream and black pepper. Cook until the sauce coats the back of a spoon allow to cool for 10 minutes stirring occasionally
  5. Drop the linguini into salted water (2 teaspoon for 1 gallon of water)-do not add oil to water-and cook until very al dente (about 7 minutes with dry pasta)
  6. Special tip: keep stirring pasta for the first two to three minutes to prevent pasta from sticking together-never use oil for this purpose.
  7. Special tip: if you use oil to keep pasta from sticking you also prevent the sauce from marrying with the pasta-it just slides right off-where’s the flavor?
  8. Add pasta straight from the boiling salted water drain slightly-do not rinse-and toss with pancetta for 1 minute over low heat
  9. While pasta and pancetta are finishing, combine cream mixture, and egg yolks together in a small bowl
  10. Pour egg and cream over pasta and half of the Pecorino Romano cheese, remove from heat and toss well-be careful not to break the pasta
  11. Immediately transfer to serving dish, top with remaining cheese and enjoy
  12. As you cook this dish, for years to come, you will figure out that you can use one sauté pan for easier clean up. To keep it simple, however, I did recommend two.
  13. Note: you cannot burn water

Sep 262012
 

 

Jim’s Fricassée of Chicken
 
Author:
Recipe type: Entree
Serves: 4
 
Serving Suggestion: Serve the chicken very hot with small new potatoes
Ingredients
  • chicken, cut into 6-8 pieces (Bone-in, skinless)
  • 21 pearl onions, peeled
  • 21 small white mushrooms
  • 3 Tbsp unsalted butter
  • 1 Tbsp Olive Oil
  • 1 bottle of dry white wine (Anjou wine is recommended) YES THE WHOLE BOTTLE
  • ¾ cup of heavy cream
  • Flour for dredging
  • Salt & pepper to taste
Instructions
  1. Salt & pepper chicken pieces and allow to sit for 5 minutes; then, dredge pieces lightly in flour.
  2. Melt the butter in a large sauté pan. Season the chicken pieces with salt & pepper and cook in the pan until golden.
  3. Add the mushrooms and onions. Add enough wine to cover the chicken. Cover the pan and simmer gently for 30-35 minutes.
  4. Add the cream, adjust the seasoning and serve.

Sep 262012
 

 

 

Peach Ricotta Pancakes
 
Author:
Serves: 4
Prep time:
Cook time:
Total time:
 
Ingredients
  • 7 ½ oz. Ricotta Cheese
  • ⅓ cup sugar
  • 3 capfuls vanilla
  • stick melted butter
  • 2 cups self-rising flour (Bisquick works well)
  • 29 oz. can peaches
Instructions
  1. Blend the first four ingredients well. In the same bowl, mix 3 large eggs cracked separately to ensure no eggshells in batter
  2. In the same bowl, mix 2 cups self rising flour (Bisquick works well)
  3. Blend this batch of ingredients very well
  4. In the same bowl as above, add one, 29 oz. can peaches drained & diced, fold into above ingredients
  5. Lightly brown both sides of pancakes on griddle; these cook quickly so don’t leave unattended. Flip quickly; flipping slowly may cause a major mess.
  6. Place pancakes in oven at 300 degrees. Cook on one side for 10 minutes and flip over and cook other side for another 10 minutes. This additional cooking sets the center of the pancake before serving.