Stuffed Shells Alfredo with Tyro-pita!

Stuffed Shells Alfredo with Tyro-pita !


Tyro-pita
Ingredients:

2 cups feta cheese

2 cups small-curd cottage cheese, drained

1/4 cup grated Romano cheese

4 large eggs, beaten

2 tablespoons minced parsley

Salt and freshly ground pepper

1 box thawed phyllo pastry

2 sticks butter, melted

Procedure:

Make the filling:Fold together the cheeses, eggs, parsley, and salt and pepper in a small bowl.
Assemble the tyropitas:For every 6 turnovers, you should use 2 layers of phyllo, liberally brushing each layer with melted butter. To assemble, start at the shorter end of the phyllo rectangle and cut into 6 even strips. Beginning at the far left lower corner of each strip, place 1/2 teaspoon of filling, and like folding an American flag, begin making right-angle turns until you have reached the end of the strip and you have a triangle-shaped pastry. Brush the turnovers liberally with butter and place them on wax paper. When all the triangles have been made, place them between layers of wax paper in a box or snap-top container and freeze. They can also be baked and eaten right away.
Preheat your oven to 400°F, and bake the pastries for 12 minutes on an ungreased cookie sheet (they already have enough butter). If they have been frozen they can go directly from the freezer to the oven for 20 minutes. They will be a pale golden color and very hot inside, so be careful with the first bite!
Phyllo DoughWorking with phyllo dough can be a frustrating experience if you ignore one important rule: Always defrost the dough slowly, overnight in your refrigerator. If you try to rush it you will lose half a box to sticky layers. Always keep the phyllo covered with a dry kitchen towel while working with it and brush layers liberally with melted butter.

Alfredo Sauce

• 1/4 cup butter

• 1 cup heavy cream

• 1 clove garlic, crushed

• 1 1/2 cups freshly grated Parmesan cheese

• 1/4 cup chopped fresh parsley

1. Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.

CAST IRON SKILLET PIZZA

CAST IRON SKILLET PIZZA

Makes 2 (9-inch) pizzas

Corn flour and butter make this pizza crust tender and nutty while the heat from the cast iron skillet helps make it nice and crisp. Feel free to experiment with this recipe; create your own variations using your favorite topping combinations. For a more traditional pizza, spread a cup of tomato sauce over the dough before adding the other toppings.

Ingredients

1 (1/4-ounce) package active yeast 
1/2 teaspoon sugar 
1 1/4 cups warm water (about 110°F) 
1/4 cup (1/2 stick) unsalted butter, softened 
3 cups unbleached all-purpose flour 
1 cup corn flour 
2 teaspoons salt 
4 cloves garlic, thinly sliced 
1/2 cup Kalamata olives, pits removed, chopped 
1 cup quartered artichoke hearts 
4 Roma tomatoes, thinly sliced 
12 ounces whole milk mozzarella, shredded, or 12 ounces goat cheese, crumbled 
1/4 cup pine nuts 
2 tablespoons extra virgin olive oil, more for oiling the bowl and skillet, divided 
1/2 cup basil leaves, torn into pieces

Method

In the bowl of an electric mixer, combine yeast, sugar and water and let stand 5 minutes until foamy. Add butter, flour, corn flour and salt and combine well, using the paddle attachment. Knead, using a dough hook, until the dough pulls away from the sides of the bowl and crawls up the dough hook. Add 1 to 2 tablespoons water if dough is dry and not coming together. If dough is too wet, add 1 to 2 tablespoons flour. Remove the dough from the bowl. Grease the bowl with olive oil and return the dough to the bowl. Cover and let the dough rise until it doubles in bulk, about an hour. Turn the dough out onto a floured surface and divide in half. Shape the dough into two balls, cover and let rest for 15 to 20 minutes. 

Preheat oven to 500°F. Oil two 9- or 10-inch cast iron skillets. Pat or roll dough into a circle and transfer it to the skillets. Press dough down into bottom of skillets and up the sides. Scatter dough with garlic, olives, artichoke hearts and tomatoes. Top with mozzarella cheese or goat cheese and pine nuts. Drizzle each pizza with a tablespoon of olive oil. 

Bake on bottom rack of oven for 15 minutes. Reduce oven temperature to 400°F and bake until pizza crust is golden brown and toppings are starting to brown, 10 to 15 minutes. Remove pizza from oven and top with basil. 

CORN CHOWDER

CORN CHOWDER

---

1/4 onion, chopped

TT crushed garlic
¼ cup green pepper diced

3 tablespoons butter

TT flour for roux

2 pc bacon diced
1 cup potatoes diced (Pre cooked)
2 cups Chicken or Vegetable stock
½ cup corn

TT H. Cream
salt and pepper to taste

Garnish with fresh parsley

Pre-Cook potatoes till tender with fork…shock and set aside.

In a pan, sauté butter, garlic, onion and pepper in butter until onion is translucent. Add flour and let cook out 5-7 minutes-add chicken stock till a chowder style consistency is achieved.

Stir in creamed corn and cooked potatoes. Adjust seasonings. Finish with Heavy cream
Simmer 20 minutes, serve hot.
best topped with jack cheddar and sour cream with fresh thyme leafs

Chicken Mushroom Barley Soup

Chicken Mushroom Barley Soup

TT olive oil
4 oz chicken
Kosher salt and freshly ground black pepper
¼ cup carrot, diced
¼ cup onion, diced
¼ cup celery, diced
6 cups chix stock
TT thyme
1/3 cup pearl barley, rinsed

Cooked & shocked
1 cup chopped tomato
1 ts butter
¼ cup medium-sized button mushrooms, brushed, trimmed, and quartered
TT parsley

Heat a large soup pot or Dutch oven over medium-high heat; add 2 tablespoons of the oil. Season the meat generously with salt and pepper. Sear the meat on all sides until well browned; this will take about 15 minutes. Set the meat aside and wipe the pan out with a paper towel. Lower the heat to medium, add the oil to the pan. Add the carrot, onion, and celery to the pan and sauté until tender, about 10 minutes. Return the meat to the pan with the water. Bring to a boil; adjust the heat to maintain a gentle simmer, cover, and cook for 1 1/2 hours or until the meat are just tender. Add the thyme, barley, and tomato; continue to simmer the soup, covered, for 45 minutes.
Meanwhile, in a medium sauté pan, heat the butter over medium-high heat; add the mushrooms and sauté until golden, about 10 minutes. Season the mushrooms with salt and pepper to taste, and add them to the soup, and simmer for 15 minutes more. Skim any fat from the surface of the soup with a ladle or large spoon. Return the meat to the soup with the parsley. Season the soup with salt and pepper to taste.

Minestrone Parmesan Soup

Minestrone Parmesan Soup

Ingredients: 

TT olive oil                                

1/4 c minced onion                               

2 cloves garlic, minced                         1 c cooked garbanzo beans

TT minced parsley                            1 c uncooked Ditalini

TT finely diced ham or bacon                  

 TT  chix stock                                     1/2 c fresh  spinach chiffonade cut

1 /4c diced tomatoes                              TT freshly ground pepper

1/4 c diced carrots                               TT freshly grated Parmesan

11/ c diced celery     

Procedure:        

 Heat oil in a large stockpot and saute onions, garlic, cilantro, and

smoked ham until onions are soft.  Add boiling beef broth and simmer on Medium-low heat for 4-7 minutes.  Add tomatoes, carrots, celery, and garbanzo beans all at once.  Cover and barely simmer until

vegetables are tender.  Add pasta and cook until pasta is al dente. 

Season with pepper.  Stir in freshly grated Parmesan cheese and serve

hot.                     

EGGPLANT PARMIGIANA ALA MOLTO MARIO

EGGPLANT PARMIGIANA

 ALA MOLTO MARIO

Ingredients

• Extra-virgin olive oil
• 2 large eggplant, about 2 pounds
• Salt and pepper
• 2 cups basic tomato sauce, recipe follows
• 1 bunch fresh basil leaves, chiffonade
• 1 pound fresh mozzarella, sliced 1/8-inch thick
• 1/2 cup freshly grated Parmigiano-Reggiano
• 1/4 cup fresh bread crumbs, lightly toasted under broiler

Directions

Preheat the oven to 450 degrees F.

Using some extra-virgin olive oil, oil a baking sheet.

Slice each eggplant into 6 pieces about 1 to 1 1/2 inches thick. Lightly season each disk with salt and pepper and place on the oiled sheet. Bake the eggplant at 450 degrees F until the slices begin turning deep brown on top, about 12-15 minutes. Remove the eggplants from the oven. Remove the slices from the baking sheet and place them on a plate to cool.

Lower oven temperature to 350 degrees F. In an 8 by 12-inch brownie pan, place the 4 largest eggplant slice evenly spaced apart. Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a teaspoon of basil. Place one slice of mozzarella over each and sprinkle with 1 teaspoon grated Parmigiano. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil, and the 2 cheeses. Repeat the layering again until all the ingredients are used.

Sprinkle the toasted bread crumbs over the top of the eggplant dish, and bake uncovered until the cheese is melts and the tops turn light brown, about 20 minutes. Serve immediately.

OPEN HOUSE TONIGHT @ UCVTS

OPEN HOUSE TONIGHT @ UCVTS
http://www.ucvts.tec.nj.us/site/default.aspx?PageID=1
CHECK OUT THE CAMPUS AND ALL IT HAS TO OFFER......
THEN MOSEY ON DOWN TO THE MAD GREEKS KITCHEN AS MY STUDENTS GO THROUGH THEIR PACES MAKING PIZZAS & CALZONES!
PHOTOS TO FOLLOW FROM THIS EVENINGS EVENT!!!!
(WILL LOOK SOMETHING LIKE THESE!!)