Potato Bacon & Bean Soup for a Rainy Day

Potato Bacon & Bean Soup

TT olive oil

1/4 cup chopped onions

1/4 cup chopped celery

TT Chicken or Vegetable stock

TT Milk TT Flour & Butter for roux

TT Salt & Pepper

¼ cup Diced Potatoes blanched

1 cup any type of Beans

2 slices diced bacon cooked 3/4

TT Shredded Cheddar cheese

TT Sour Cream

Procedure:

Olive oil in pan on medium heat, add onions and celery; add butter & flour make roux, cook and stir 5 min. or until crisp-tender. Add all other veggies ingredients; bring just to boil, stirring constantly.   Simmer on medium-low heat 5 min., stirring frequently.   Add beans (your choice) Thin as needed with milk.

SERVE topped with reserved bacon, cheese, grated cheese and sour cream.

ZEPPOLES!!!!

Ingredients

•             TT vanilla

•            TT sugar,(for garnishing) plus 3 tablespoons, cinnamon, maple syrup, honey for garnish which ever you like 

•             2 tablespoons ground cinnamon

•             1 Golf ball sized butter

•             1/4 teaspoon salt

•             1 cup water

•             1 cup all-purpose flour

•             4 eggs

•             oil, for frying

Directions

In a medium saucepan combine the butter, salt, 3 tablespoons of sugar, and water over medium heat. Bring to a boil. Take pan off the heat and stir in the flour. Return pan to the heat and stir continuously until mixture forms a ball, about 3 to 5 minutes. Transfer the flour mixture to a medium bowl. Mix by hand, add eggs, 1 at a time, incorporating each egg completely before adding the next. Beat until smooth.  Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F.

Using a small ice-cream scooper or 2 small spoons, carefully drop about a tablespoon of the dough into the hot oil, frying in batches. Turn the Zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Drain on paper towels. Toss with cinnamon-sugar. Arrange on a platter and serve immediately.

MAC & CHEESE WITH HAM & PITA BREAD

FUN LITTLE MUNCH ITEM BEFORE A LONG WEEKEND!!!! :-))

1/2    cup pasta

TT butter

TT Flour

TT Stock (veggy or chix)

TT Grated Yellow Cheese

TT Bread Crumbs

TT (optional Bacon or Ham)

Procedure:

Cook pasta drain & shock

Make roux, make sure not make too thin

In bowl mix pasta sauce and mix well

Add all meats and extras if any

Place in oval baking dish

Top with grated cheese and bread crumbs

Bake in *350 oven till top is golden brown

Serve with toasted bread!

CHICKEN PICCATA WITH MUSHROOMS

CHICKEN PICCATA

1   Chicken breast

SALT & Pepper

Flour to dredge

TT            Olive oil

1                   Garlic clove, sliced

TT   Wine, white

TT CHIX STOCK

Lemon juice from 1 lemon

TT            Butter

Parsley, chopped finely

Bone and skin chicken breasts. Gently pound the meat with a mallet until thin and flat but not broken. Sprinkle meat with black pepper, dredge lightly in flour.

Preheat a heavy wide skillet. Add the olive oil and sauté the garlic until

lightly browned, then remove and reserve. Turn up the heat and fry the

chicken quickly. Remove the chicken and set aside.

Drain oil from pan, then deglaze pan with white wine. Add demi-glace if

desired, lemon juice and the reserve garlic. Stir well to heat the sauce

thoroughly. Add the butter. The garlic can be removed with a slotted spoon or left in. Add the parsley and spoon over the chicken.

Shrimp with Ham, Mango & Saffron Rice

Shrimp with Ham, Mango & Saffron Rice

¼ cup cooked ham diced

½ cup med diced Mango

1 cup cooked rice

TT ginger

¼ cup diced onion

1 cloves garlic smashed

½ cup diced tomato

¼ cup diced red peppers

TT peas for garnish

¼ cup green pepper

TT olive oil

5 pcs of shrimp

TT lemon

TT chopped parsley

TT lobster base   (make stock) thicken with cornstarch & cold water white wash

PROCEDURE:

Clean shrimp and remove tail.  In pan sear shrimp with garlic-remove shrimp and set aside.

In same pan add vegetables and sauté then add ham; try to get some cartelization on ham.  Then add mangos and lemon juice & parsley. 

Add stock and thicken with white wash.  Arrange on top of rice.  Top with sauce.



Beef Cannaloni

Crepes

1 cup all-purpose flour

2 eggs

1/2 cup milk

1/2 cup water

1/4 teaspoon salt

2 tablespoons butter, melted

DIRECTIONS:

1.            In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. 2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.      3.     Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot

Beef Filling

 

4 oz Ground Beef     3 oz Parmesan Cheese    ¼ Onion   2 - 3 cloves Garlic   TT Ricotta Cheese 1 egg  (mixed together)  TT salt & pepper   TT Oregano       TT Parsley  TT Marinara Sauce (recipe below)

Sauté’ beef, add garlic, onions and spices, add marinara & cheese Mix well, fill crepes, roll top with sauce and bake  in 350* oven 10-15 mins serve over pasta of your choice

Marinara

1 cup diced tomatoes

1 cup crushed tomatoes

TT olive oil

TT. tomato paste (only if you want it thicker)

1 tbsp. parsley

1 tbsp. basil

1/4 tsp. salt

1/4 tsp. pepper

1/4 c. grated Romano cheese

2 cloves garlic

¼ diced onion

TT chix stock for flavor and to thin if needed

Add all ingredients together. Simmer 20 minutes.

 

AM Class did not make this , so today is their turn

Chick Pea Fritters(revithokeftedes)
Serves / Yields:

INGREDIENTS

·         1 cup chick peas

·         ¼ cup onions, chopped

·         Salt,

·         Pepper

·         Parsley,

·         Dill,

·         Oregano

·         1 skinned smashed tomato

·         Dry breadcrumb

·         Flour for binding the mixture and for coating

·         Some crumbled feta cheese or any grated cheese (optional)

·         1 egg

·         Veggie Oil for frying

METHODDrain and mash with a mixer. Place in a bowl and add chopped onion, mashed tomato, breadcrumb, finely chopped parsley, dill, oregano, salt and pepper. Add cheese, beaten eggs and a little flour to bind. Mix well, form into small balls and coat in flour. Fry in hot oil until golden brown.

Serve with Honey and  Balsamic Vinegar