BEST Manicotti Ever Recipe

March 14, 2019March 29, 2015 by Michel

BEST Manicotti Ever Recipe

Yes, I am giving up the good’s on this one and I know you will appreciate it because this is one of my very favorite secret recipes that has been in our family for generations! My mother Maria taught me how to make these homemade gourmet manicotti when I was young and now I am thrilled to pass this very special dish on to you.

These are the BEST homemade manicotti I have EVER tasted and I know you will love them too. They are a poured pasta, a crêpe so to speak and are light and fluffy. I’m partial to Liuzzi’s homemade whole milk ricotta, and I user a mix of mozzarella’s from Scamorza, which is a slightly salted/dryer mozzarella to whole milk and skim milk mozzarella. I start off with either my tomato-basil pasta sauce or my pasta sauce 101 for the homemade manicotti. These are an especially festive and a special dish to make for the holidays.

This manicotti batter is poured like a crêpe. It’s light and airy like a crepe but definitely different in texture. The texture of the crêpe is a pasta texture, creamy and soft. These manicotti shells (crêpes) are truly gourmet and you’ll will appreciate how delicate a dish this really is when you make them for your own family and friends. My turkey meatballs would go great with this holiday dish also. A spread of spiral ham or roasted lamb with gourmet manicotti and turkey meatballs …who’s better than you?!

It’s nice to serve a refreshing salad with pasta like my Caesar Salad then maybe an appetizer like crab cakes and sides like Roasted Beet Salad with Mint and Feta or Yogurt Chicken Kabobs. A light pavlova dessert with fresh pineapple and berries would make the perfect end for this manicotti dinner.

DSCN45211-300x225

DSCN4575

iphone pictures 1670

145

Ingredients:

- 1 cup all purpose flour
- 1 cup water
- 1/4 Tsp salt
- 4 extra large eggs
- 2-3 Tbsp olive oil
- 3 lbs. Liuzzi whole milk or “fina style” (a finer ricotta), or your favorite
- 5 0z. shredded whole milk, 5 oz. park skim and 5 oz. Scamorza mozzarella mixed together
- (you can also do 8 oz. whole milk and 8 oz. part skim shedded and mixed)
- 5″ cast iron pan or 5″ non-stick pan
- Baking pan approx. 11″ x 16″
  - Recipe for Tomato-Basil Pasta Sauce Recipe starting the sauce off by sautéing pork chops with or with out the bone…bone adds more flavor. (Tomato-Basil Pasta Sauce recipe is a 20-30 minute simmer but for manicotti simmer sauce for 1-2 hours if possible)
  - You could also use my slow cooked Pasta Sauce 101 recipe instead

Directions:

In a large bowl whisk 1 cup flour, 1/4 Tsp salt with 1 cup water (approx. 20 whisks)
Add in 1 egg at a time and whisk about 5 whisks per egg
Put cast iron pan on stove on medium/high heat (a 7 out of an 11)
Put a couple of Tbsp of olive oil in a bowl with a paper towel
Rub pan with olive oil-saturated paper towel in between cooking poured pasta batter
Pour in a ladle of batter into hot pan, approx. a little less than 1/4 cup laddle
Pick up pan and swirl around 3 times and place back down onto stove
Wait about 25 seconds and flip pasta crepe over, you can use a flexible pastry knife to help you get under it…it will be easy to flip and will not ever be stuck
You never want the pasta crepe to be golden on the edges-that would be over cooking them…they should look like the photo above light in color
Immediately flip over onto floured board and flip a couple of times to cool a little
Repeat dredging saturated paper towel into pan to coat and then pour another 1/4 cup ladle of batter into pan.
Repeat this over and over until you run out of batter…this amount will make 16 manicotti
When you are done lay out a work board to roll manicotti’s on
Put ricotta in a bowl so it’s easy to work with
Pour about 2 cup of tomato sauce into the baking pan
Lay out manicotti crepe and scoop 1/4 cup ricotta going across the center of the circle as shown in the photo
Lay a piece of mozzarella in the center and roll up manicotti
Place rolled manicotti on top of sauce in pan and continue on until all the pasta crepes are done
Pour another 2-2 1/2 cups of sauce on top of roll manicotti’s, sprinkle with parmesan and cover with foil
Place in frig until you are ready to bake
Or cover with saran and then foil and put into the freezer until your event is near and then pull out two nights before and put into the frig to thaw
When you are ready to bake your manicotti put into a 350º oven and bake for 45 minutes
The manicotti will be bubbly when you take it out of the oven and need to rest for 5 minutes before serving

New YouTube VIDEO found on The Traveling Epicurean

March 23, 2015 by Michel

NEW YouTube VIDEO found on The Traveling Epicurean

This was an eventful day for me and The Traveling Epicurean.

https://www.youtube.com/c/ThetravelingepicureanMichelVejar

Homemade Turkey Meatballs Recipe/VIDEO

March 16, 2019March 22, 2015 by Michel

Homemade Turkey Meatballs Recipe/VIDEO

OK, I know you are probably saying “where’s the beef” but just give these light and flavorful turkey meatballs a chance. They are meaty, garlicky, cheesy, moist and melt in your mouth after simmering in my tomato-basil pasta sauce for 2 hrs. Wait until you try these gourmet turkey meatballs in tomato basil sauce on a crusty sub that’s baked with oozing mozzarella and a julienne of fresh basil …do I have your attention now? That’s what I’m talking about 🙂

Good ole meatball subs are just one of those all american comfort foods that I have always adored. Although, I think the word “sub” referring to a “sandwich” is represented differently through parts of the US. It threw me a little when I first moved to California because when I would asked for a “sub” they had no idea what I was talking about because they use the term “hoagie” there. Another little play on words which would totally crack me up when I living in California was asking for the location of their nearest package store and they would send me to a mailing facility!

Anyhow, I am excited for you to make these homemade turkey meatballs because even though they are made exactly like my 100% Angus meatballs these aren’t as heavy. I have been substituting out a lot of ground beef for turkey and it’s has really given me a new lease on cooking, a new avenue so to speak on the whole meat situation. To enjoy a meaty meal with the same herbs and spices but making it a lighter meal in the end.

I actually started making my lasagna with ground turkey instead of ground beef and it’s amazing! Once again using the turkey makes the lasagna a lighter dish then if it were made with beef. I brown the ground turkey and de-glaze it twice with a nice Cab (Cabernet) and by the time I’m done the color even looks like beef lol. My very picky daughter Bella, who loves my lasagna didn’t even know I had switched some time ago to turkey until I recently told her. She loves the taste of the lasagna so much that she’s totally OK with this…I call that a home run!

Enjoy watching my “how to ” video on making these homemade gourmet turkey meatballs in an Italian meatball sub. And if you need something sweet and refreshing, easy to make and out of this world check out my Pavlova recipe!

INGREDIENTS for Homemade Turkey Meatballs In An Italian Meatball Sub – (Makes 21 Small Meatballs):

1 lb. ground turkey
1 extra-large egg (rule of thumb …1 egg per 1 lb. of meat)
1/2-3/4 cup after soaked in milk – (1/2 loaf of 2 day old Italian bread soaked in 1 cup milk)
1/4 cup seasoned bread crumbs
1/2 cup grated Reggiano Parmesan cheese
1 lg. garlic clove put thru garlic press
1/4 cup finely chopped fresh parsley
1 Tsp salt
1/4 Tsp ground black pepper
1 cup milk
1 recipe Tomato-Basil Pasta Sauce
1 bunch fresh basil
10 oz part skim mozzarella
fresh baguettes

DIRECTIONS:

Pre-heat oven to 425º
Break up a 1/2 loaf of 2 day old Italian bread and place into a large bowl as shown in photo
Pour 1 cup milk over bread and let it absorb for 10 minutes
Wash, spin, dry and finely chop parsley, set aside
Discard outer crusts from soaking Italian bread
Begin to break soaking bread pieces apart with your fingers…if you feel any gooey pieces throw those away (if it sat out for a couple of days it won’t get gooey)…the bread should just fall apart easily
Take 1/2-3/4’s cup of this soaking bread and add to a large mixing bowl
NOTE: with turkey being as moist as it is you should squeeze a little more of the milk out (you don’t do this with beef because it’s drier)
To this bowl add in Parmesan, chopped parsley, garlic clove thru garlic press, salt and pepper and 1 egg
Whisk til just combined
Add in 1 lb. of ground turkey and begin to mix gently with your hands…DON’T over work the meatballs you don’t want it to look fully combined like a meatloaf
Using a cookie scooper begin to shape and roll mixture with your hands – they will be small about 1 1/2″…have a small bowl of water to the side to keep hands damp not wet (this makes it easier to rolls meatballs)
Spray cookie tray with Pam canola oil and give a drizzle of olive oil for flavor
Place 21 shaped meatballs onto the cookie tray and spray the tops of the meatballs
Place them into the oven for 17 minutes
Take out the turkey meatballs and set aside in a bowl, meanwhile add 1/2 cup red wine the cookie sheet (as long as the cookie sheet has 1″ sides) and scrape browned left over turkey meatball bits and pour this along with meatballs into tomato basil sauce
Add turkey meatballs and wine with bits to my Tomato Basil Pasta Sauce and simmer for 1 1/2 – 2 hrs.
Spoon tomato sauce onto baguette(s), then add turkey meatballs and top with mozzarella
Bake in a 400º oven for 10 minutes or until cheese is melted, then add a julienne of fresh basil and slice up for several servings or keep whole…good luck and make sure to have plenty of napkins!
Mangia mangia 🙂

Arancini Reuben Balls

March 29, 2020March 14, 2015 by Michel

Arancini Reuben Balls

My homemade Arancini Reuben Balls are absolutely gourmet. Arancini balls, also called risotto balls, are an Italian appetizer made with left over risotto, stuffed with mozzarella and prosciutto, then breaded and deep fried! Oh boy, they are out of this world. They are crispy on the outside, and creamy and cheesy on the the inside. You can eat them plain or serve them with a tomato sauce.

My homemade Arancini Reuben Balls are made with risotto, diced corned beef, Swiss cheese, cream cheese and sautéed jalapeño’s to incorporate that “popper” flavor! I serve them with my gourmet thousand island dressing which I make with Greek yogurt and a creamy horseradish to compliment the corned beef. The flavors of the risotto balls paired up with the thousand island dressing are outstanding!

Do you remember having poppers? You know, those deep fried jalapeno’s stuffed with cream cheese? Wow, I used to love those little morsels and I haven’t had them in ages so that’s why I thought it would be fun to put a twist on my Risotto Reuben Balls. It was a great idea too because the cream cheese lightens up the risotto balls and the jalapeno’s give it that something extra special!

You’ll be so happy when you make these homemade gourmet Arancini Reuben Balls with your left over St. Patrick’s Day corned beef. They freeze up really well too which will make for a nice little treat at a later date although I highly doubt you’ll have any left behind.

My thousand island dressing is fantastic as a dip for my baked sweet potato fries too. You might want some other appetizer’s to go along with the Risotto Reuben Balls like my crab cakes, or bloody Mary shrimp. You could even serve them as an appetizer to a homemade pasta dinner served with a Caesar Salad and some chocolate pecan pie for dessert! Hope you enjoy the show 🙂

DSCN45211-300x225

nancy3

cookpastajpg

DSCN4572

wholepiepecan

Risotto Ingredients and Directions – Total time to make approx. 30 minutes:

I halved my recipe specifically for the Arancini Reuben Balls but I usually make full a full recipe, double the amount below

1 cup Arborio Rice
3/4 cup finely chopped sweet onion
2 tbsp butter and a drizzle of olive oil
1/3 cup white wine
4 cups hot chicken broth – homemade or store bought
1/2 cup grated Reggiano Parmesano

Directions:

In small pot heat 4 cups chicken stock til simmering
Add onion to medium size pot to 1 tbsp. butter & sauté on low til soft
Stir in 1 cup Arborio rice and sauté til the rice looks chalky
Add in 1/3 cup white wineat a time, keep stirring, when wine is absorbed begin to add in 4 cups of simmering chicken stock ONLY 1/2 cup at a time-it will be approx 4 minutes for each addition
ONLY add in chicken stock when previously addition is completely absorbed while STIRRING all the time
Stir in 1 tbsp butter and 1/2 cup Reggiano Parmesano after the last of the chicken stock is absorbed, then let cool to make Arancini Reuben Balls.

Ingredients- Makes 20 – 1 1/2″ Arancini Balls:

1 1/4 cup diced into 1/4″ pieces of corned beef
2 cups cooked risotto (see below for recipe my recipe for risotto)
4 oz. softened cream cheese
1/4 cup grated and packed Jarlsberg swiss cheese
1/4 cup grated and packed mozzarella cheese
2 jalapeno’s finely diced and sauteed just til barely softened 2 minutes
1/4 tsp salt
1/4 tsp pepper
2 lg eggs
1 cup seasoned bread crumbs

Directions for Arancini Reuben Balls:

Put all of the above ingredients into a large bowl and stir with spatula til mixed
Use cookie scoop and from balls, roll in hands after scooping to get nice and round
Whisk eggs in a med. bowl
Add bread crumbs to another and begin the dip formed risotto balls into egg and them into bread crumbs and place on dish
Put breaded risotto Reuben balls in frig for 20-30 minutes
When the Reuben balls are chilled heat 1/2″ vegetable oil in medium size pan and begin to heat on low for 5 minutes and then turn up to med/high to 350º
Add in Arancini Reuben Balls in 2 batches into hot oil
Fry for about 2 minutes and then turn over for another 2 minutes til golden
Remove to cookie rack covered with paper towels to absorb excess oil
Plate up Arancini Reuben Balls with my homemade gourmet thousand island recipe below 🙂

This Thousand Island Dressing is great on Reuben Wraps also

INGREDIENTS FOR THOUSAND ISLAND DRESSING:

1/2 cup Greek yogurt
2/3 cup Hellman’s mayonnaise
1/2 cup ketchup
1 Heaping tbsp finely chopped cornichons
1/3 cup sweet relish
1 Heaping tbsp grated sweet onion
1 Heaping tbsp finely chopped fresh parsley
3 tbsp creamy horseradish
1 tbsp olive oil
1 tbsp “seasoned” rice wine vinegar
1-3 dashes of Siracha

DIRECTIONS:

Put all ingredients into a large bowl and whisk til combined

Energy Smoothies 101 VIDEO

March 16, 2019March 10, 2015 by Michel

Energy Smoothies 101 Recipe and VIDEO

Making homemade smoothies is such an ideal way to get so many wonderful nutritients into one beverage and not compromise on taste! These gourmet energy smoothies are absolutely scrumptious! Who doesn’t love a smoothie and now with all the high tech appliances available out there just for puréeing vegetables into drinks you can’t go wrong. Those juicers can get a little pricey though and an average Waring blender can get the job done too! So don’t feel like you can’t join in if you’re a novice to all this and start making your own homemade gourmet energy smoothies if you haven’t spent the dough…no pun intended 🙂 Yes, you can make your own!

My energy smoothies 101 recipes and video start you off with some basics on how to create these delicious energy smoothies. I make it easy for you with a proven lists of ingredients that taste incredible and help your body to feel good too. Granted, there’s always that afternoon cup of joe that you can grab for a boost and let me tell you I do love my caffeinated beverages! Standing by my coffee pot in the morning in anticipation of pouring that first cup is how I begin my day. Then there’s mid-afternoon when we all seem to need that extra zing to keep us going and that’s when I usually go for my cup of tea which has sentimental reasons for me as well reminding me of my Grandmother and I having tea and crackers together when I was very little. BUT when I add an energy smoothie into my day I definitely feel the difference with more of a long lasting energy and good feeling surge!

Making these energy-power smoothies will give you that “feel good” energy surge and when we are feeling up it puts us in a good mood! There are studies that show an anti-inflammatory diet that is high in protein really does have an effect on our moods and increases our stamina… who doesn’t need that!

While doing some research on high protein and anti-inflammatory diets I was recently turned on to Muscle Milk. Muscle Milk is a product that a lot of athletes use because it’s great for after work out recovery. It’s also formulated for people who are lactose sensitive, it’s gluten free and they do carry a line of Muscle Milk Light too. Best of all, while offering up all that great protein it taste scrumptious in my first “tropical vanilla energy smoothie”! The vanilla Muscle Milk compliments the vanilla Greek yogurt making for a creamy tropical flavor. It’s truly a tropical vanilla flavor that’s luscious.

My second smoothie is called the “green zinger” because the spinach turns it green and the fresh grated ginger gives it that underlying needed zing. This may me one of the most unique and delicious smoothies I have come up with. Maybe it’s because I absolutely adore the taste of fresh ginger and honey together and if you haven’t had this combo yet please put it on your bucket list! Fresh grated ginger and honey with a little squeeze of lemon will send your tea through the roof in flavor…please try it 🙂

And last but not least is my third smoothie called “the berry-beta bomb” where the color alone is enough to make you smile. There is a small amount of beets in this smoothie which give you a unique source of that wonderful nutrient called betaine. Betaine is like a power nutrient that protects our cells from stress which help fight inflammation and at the same time caring more iron than even spinach…woo hoo I say who’s better that you! I have you baking the beets for a no fuss way to cook them. If you are not big on beets try the golden beets or chioggia striped beets which you can find at Whole Foods or our local Bishop Orchards because they are definitely milder in flavor and it’s important to have them in this smoothie.

When you make your homemade batch of smoothies don’t forget to freeze a small amount in containers. That’s take some of the work out of your next round and makes for refreshing little energy snacks in the afternoon. I take them right out of the freezer and eat them like an Italian ice. Make sure to watch my show on how to make these babies! Enjoy and stay healthy!

INGREDIENTS FOR THE TROPICAL VANILLA SMOOTHIE W/ MUSCLE MILK:

1 cup Muscle Milk
1 cup vanilla Greek yogurt
1 cup unsweetened apple juice
1 cup frozen cut-up mangoes
1 cup frozen cut-up peaches
2/3 cup frozen cut-up bananas
3 tbsp honey

INGREDIENTS FOR THE GREEN ZINGER SMOOTHIE:

1 cup vanilla Greek yogurt
2 cups unsweetened apple juice
2 cups baby spinach leaves
1 cup frozen cut-up mangoes
1 cup frozen cup-up peaches
2/3 cup frozen cut-up bananas
1 heaping tbsp fresh zested ginger
3 tbsp honey

INGREDIENTS FOR THE BERRY-BETA BOMB SMOOTHIE:

1 1/2 cups vanilla Greek yogurt
1 1/2 cups unsweetened apple juice
1 1/2 cups baby spinach leaves
1/4 cup roasted beet – diced up (If you are not a big beet lover use lighter colored beets like golden beets, or Chioggia beets – the striped beets because they are more mellow in flavor
TO COOK BEETS: Cut stems off of beets 1/2″ up on stem from actual base of beet, wash and dry the beets, place them in a small shallow baking dish like a pie plate, cover with foil snugly and bake for 1 hr. When beets are done, let them cool and then peel off skin with your fingers.
2 cups frozen strawberries
1 cup frozen cut-up peaches
3 tbsp honey

DIRECTIONS FOR ALL SMOOTHIES:

Place ingredients into blender and puree til smooth.
You use frozen fruits in these energy smoothie 101 recipes but feel free to add crushed ice as well to add in volume and help keep them frosty.
Keep in the frig if you are drinking right away or put into several small containers and freeze to have at a later time.
If you do freeze them in containers just take out from freezer when ready and let it sit on the counter for 15 minutes and stir to drink or eat them right out of the frigerator scrapping with a spoon like an Italian ice! Enjoy!

(Note: Muscle Milk is not a paid sponsor at this time I just happen to really like the product 🙂

Homemade Blue Cheese Dressing

February 8, 2021March 4, 2015 by Michel

Homemade Blue Cheese Dressing

I can’t think of anything more annoying then being out at a restaurant where they serve up a beautiful mescaline salad or heirloom tomatoes with blue cheese dressing from a bottle! My homemade gourmet blue cheese dressing recipe is gosh darn easy to make and all done in the food processor!

I have been making this homemade blue cheese dressing for over 20 years and it’s one of my favorite recipes. I love all blues whether they are pungent, and or creamy from Stilton, to Maytag, Danish, and Gorgonzola, and to die for sweet and creamy Cambozola. Last but not least is my Italian Gorgonzola Dolce which I make an incredible pasta sauce with (that’s not really “last” …the list of great blues goes on and on). Not to stray from the homemade blue cheese dressing recipe but you really ought to check out my gourmet Gorganzola Dolce Cream Sauce & Fresh Thyme that I serve on pasta or gnocchi featured on May 15, 2014 which you can make in 5 minutes blind folded!

The Chart House Restaurant makes one of my favorite blue cheese dressings and that’s where my recipe was hatched from. Of course, I changed up amounts, procedures and ingredients adding in several others until I got the taste I wanted and this is how I have been making it for over 20 years. My homemade blue cheese dressing is slightly chunky, on the creamier side where you sprinkle extra crumbled blue to the top of your salad at the end. The consistency is really a matter of personal preference. You can actually make it as smooth or chunky as you want by “pulsing” only when blending the ingredients in the food processor. You can also pulse til smooth in the food processor, then throw in a handful of crumbled blue and finish with a gentle mix using a spatula… it’s your prerogative to change it up how you see fit. I offer up the great list of ingredients and now you can be creative on texture!

buffdip I always make this dressing when I make my chicken wings or when I buy blue for my Buffalo Chicken Dip that’s always the first appetizer gone at my parties! Serving the blue cheese dressing up with the chicken wings and all of my favorite veggies on the side you can’t go wrong. Another great dinner idea would be layering grilled beef or chicken fillets, a couple of thickly sliced heirloom tomatoes, a drizzle of my homemade blue cheese dressing and a sprinkle of crumbled blue with crispy chunks of bacon on top of that … hot diggety! When you see how easy and crazy good this blue cheese dressing is you will never be happy with bottle again!

icemohito You may want to add in some other yummy appetizers like Homemade Salsa, or Spanakopita with Metaxa Mojito’s, and for an entré try Homemade Potato-Ricotta Gnocchi, easier than you think to make! You certainly shouldn’t forget dessert of Honey-Dripping Baklava or Death by Chocolate Meringue Pie! 🙂

cookedspan chcomerg

INGREDIENTS:

1 cup of Gorganzola, Danish or Maytag crumbling blue cheese
NOTE: lately I love using PRE-CRUMBLED Gorganzola or Blue Cheese, comes in a convenient plastic container
PLUS 1/3 cup blue cheese extra for mixing in after pureed and sprinkling on top for garnish when you plate the salads
1 cup Hellman’s mayonnaise
1 cup sour cream
1 tbsp each olive oil & “seasoned” rice wine vinegar
1 tsp Worcestershire Sauce
1/2 tsp Siracha
1 tsp Colemans Dry Mustard
1/4 tsp each salt & pepper
1 Recipe Buffalo Chicken Wings

DIRECTIONS:

Put all above ingredients into food processor except 1/3 cup blue cheese and pulse slowly for 15 seconds until you get the desired smoothness
Pour a medium size bowl, 2 tbsp of crumbled blue and sprinkle the rest on top

After all this cheesiness you may want to try my Perfectly Chocolate” Hershey Cakes, my chocolate crackle cookies, or chocolate pecan pie! YUM!

wholepiepecan

Homemade Boeuf Bourguignon & Indian-Spiced Tomato Cream

February 24, 2016February 27, 2015 by Michel

Homemade Boeuf Bourguignon & Indian-Spiced Tomato Cream

Homemade gourmet boeuf bourguignon on day one is how this recipe begins, also called beef burgundy. On day two, we get to transform those leftovers into an outrageous Indian-spiced tomato cream dish! I find it so exciting and very rewarding to be able to get two gourmet dishes that are very different in flavors back to back like that. You are building so many beautiful layers of flavors on that first day with the boeuf bourguignon it makes it a cinch to put this Indian-spiced tomato cream together. You can literally whip up the Indian dish in 5 minutes and then just simmer for fifteen minutes until the snow peas are cooked.

The Indian-spiced tomato cream is made up of boeuf bourguignon leftovers, half and half, crushed whole peeled tomatoes, fresh snow peas, and Indian spices like curry, turmeric, coriander and garam masala, and smoked chipotle powder. I fresh grind the coriander to bring out the lovely citrus and floral aromas. I serve up this incredible mouth watering dish with fresh dill and basmati rice. The fresh dill is a must for bringing out and complimenting all those floral Indian spices.

The boeuf bourguignon is a traditional recipe with seared chuck roast, smoked bacon, dry red wine, beef stock, mushrooms, pearl onions, Yukon potatoes and baby carrots that braise for 2 3/4 hours until tender and luscious. You’ll be thinking that the boeuf bourguignon is amazing while you are dunking in a piece of fresh crusty, baguette soaking up all that wine and beef gravy that’s bursting out of every bite until the second day when you whip up this homemade gourmet Indian-spiced tomato cream sauce! Don’t forget to watch the show and enjoy making and eating these two wonderful dishes!

INGREDIENTS FOR THE HOMEMADE BOEUF BOURGUIGNON:

You’ll need 1 Lg heavy bottom cooking pot
3 3/4 lbs. chuck roast cut into 2″ cubes -(something that’s nice and marbled)
1/2 cup slab or sliced smoked bacon in 1/4″ pieces (smoked apple bacon is lovely too!)
4-5 small yukon gold potatoes cut into 4’s then into 1/4″ slices OR use PARSNIPS (you can get creative here and use you favorite things)
2 bunches small baby whole carrots peeled
1-2 pkgs whole crimini brown mushrooms kept whole or sliced in 1/2
finely chopped 1/2 cup sweet Vadalia onion, 1 shallot, 2 extra lg garlic cloves- chop together
1 bag frozen pearl white onions thawed, drained & pat dry with paper towel as best you can
1 tbsp tomato paste (I didn’t put any in the VIDEO because my kids don’t like it but you really should add this …it brings in another layer of gorgeous flavor)
1 bunch fresh thyme
2 bay leaves NOTE: MUST remove these before serving
1 bottle plus 2 cups red wine- (some on the drier side)
1 plus 2 cups of beef broth
s & p
Grated Parmesan (Optional….I just love Parm on my beef stew!)
Crusty baguette for dunking!

DIRECTIONS FOR BOEUF BOURGUIGNON – Pre-Heat Oven @ 350º/Braising Time 2 1/2-2 3/4 hrs. Prep Time approx 45 minutes:

Thaw bag of pearl onions, drain and absorb and excess water with paper towels, set aside
Wipe dirt off crimini mushrooms with damp paper towel and slice in 1/2, keep whole if tiny, set aside
OPTIONAL: If you have the time marinate whole chuck roast in 1/2 cup of red wine over night in Ziploc in frig…this is NOT crucial but will add a little extra flavor
If you have marinated the beef pat dry with several paper towels (bounty best because it doesn’t fall apart on you) until COMPLETELY dry.
Cut up beef into those 2″ cube, Sprinkle with s&p (about 1/2 tsp salt, 1/4 tsp pepper)
Add 3 Tbsp olive oil to large heavy set pan and heat on med/high for 2 minutes
When pan is hot begin to add 1/4 of the all 2″ cubed chuck roast
There will be 4 batches of searing and browning the cubed roast, Each batch should only take 5 minutes each to brown all sides of cubed meat
As each batch browns take out and set aside on a med bowl and begin searing new batch of meat
You shouldn’t need to add more olive oil because of the fat rendering out of the browning marbled meat
Add the mushrooms and dried off pearl onions to pan drippings and sauté for 5 minutes, then deglaze with splash of red wine (don’t need to cook thru because they are going to braise in with the potatoes and carrots at the 1 1/2 hr mark
Add in bacon and cook til crispy, set aside on top of browned meat
Wipe out bacon grease, add 2 tbsp fresh olive oil and add chopped onion, shallot, garlic mixture
Saute for 8 minutes til golden and whisk in 1 tbsp tomato paste
When paste is heated thru add in browned beef and it’s juices with bacon into pot
Add 1/2 tsp salt (to taste), 1/4 finely ground pepper, 1 bottle red wine, 1 32 oz. beef broth, 3 sprigs fresh thyme tied with cotton string, and bay leaves – NOTE: the wine and beef liquid should just barely cover meat level
Bring to a simmer and skim off the foam that rises to the top with spoon or little sieve…this happens naturally when proteins begin to simmer and congeal a foams form and floats to the top
After you skim off most of the foam place pot into oven for approx. 1 1/2 hrs. til you add in veggies and more wine and beef broth (total time is 2 1/2-2 3/4 hrs. til the meat is fork tender)
Put 2 cups red wine with 2 cups beef broth in a small pot on the stove and keep warm (you’ll need this to add to stew at the 1 1/2 hr mark as some of the braising liquid will evaporate)
At the 1 1/2 mark take braising beef out of oven and add sliced Yukon potatoes, carrots, pearl onion and mushroom mixture (after adding in veggies you will see you need to more liquid to the pot)
Add enough of the the warmed wine and beef broth back into pot so the liquid just covers meat and veggies
Back into oven to braise for another 1 more hour give or take 15 minutes (meat should easily fall apart at this point)
Serve up with a fresh, crusty, buttered baguette and Parmesan …mangia mangia!

INGREDIENTS FOR THE INDIAN-SPICED TOMATO CREAM SAUCE:

4-6 cups left-over boeuf bourguignon
1 cup whole peeled tomatoes (squish with your hands to break up tomatoes)
2 cup fresh snow peas OR snap peas (which ever you prefer)
3/4 cup half & half
1/2 tsp curry
1/2 tsp turmeric
1/2 freshly ground coriander
1 tsp. garam masala
1/4 tsp smoked chipotle powder
s&p to taste
2 cups basmati rice uncooked (cook up following directions on bag)
1 bunch fresh dill

DIRECTIONS FOR INDIAN-SPICED TOMATO CREAM DISH – Prep Time 5 minutes/Simmer Time approx. 12 minutes :

Cook up basmati rice according to directions
Coarsely chop fresh dill and add to rice
On medium heat add 4-6 cups boeuf bourguignon leftovers to medium size pot
Add crushed whole peeled tomatoes, and snow peas and bring to a simmer
Immediately add half and half, and all of the Indian spices
Simmer for about 12 minutes, until snow peas are done
Serve with basmati and fresh dill and enjoy!

Vodka Sauce with Shrimp

October 28, 2022February 20, 2015 by Michel

Vodka Sauce with Shrimp

This homemade gourmet vodka sauce with shrimp has always been one of my very favorites since first having it in Urbino, Italy at a restaurant called La Rustica thirty years ago! La Rustica was one of my favorite restaurants in Urbino where I went to college for a summer and fall semester. After cappuccinos in Piazza and before venturing off to Club 83 for some Italian Discoteca dancing we would make that special stop at La Rustica for a scrumptious plate of “penne all vodka con gamberetti”!

Yes and the surprise here is vodka sauce that’s gluten free…and tastes amazing! In my gluten-free recipe I use vermicelli rice noodles and switch out the heavy cream for coconut cream. This makes for a heavenly change and actually makes the dish a tad lighter then if you were to go with the heavy cream. The vodka sauce starts off with my homemade gourmet tomato-basil pasta sauce recipe which we add to the coconut cream and coconut milk…then the vodka, the extra dry vermouth (or white wine) and the grated Reggiano Parmesan . All these steps in the end take the Asian flair off the dish and transform it into a Roman Forum.

You just might start to crave those very delicate and flavorful vermicelli rice noodles. I suggest you give them a try and see the difference. If you can’t find the “vermicelli” rice noodles at your local market you can definitely find them at the Hong Kong Grocery off the Trumble St. exit (and Whitney Ave.) in New Haven, CT. or in most Asian markets and also in many specialty cheese shops like Fromage in Old Saybrook (you should call first just to make sure).

I have you using my quick and easy tomato-basil pasta sauce which is packed with flavors from the sautéed carrots, sweet onions, garlic and red wine and only takes 30 minutes to make. It’s a great idea to make this sauce the day before then putting together the vodka sauce will take you all of 20 minutes. I promise you will love this sauce and not think for a moment that it is gluten free. Make sure to watch the video above to see how easy it is to make this gourmet vodka sauce with shrimp.

INGREDIENTS:

NOTE; IF YOU DO NOT WANT GLUTEN-FREE AND WANT A BASIC VODKA SAUCE JUST USE REGULAR PENNE PASTA AND HEAVY CREAM INSTEAD OF RICE NOODLES AND COCONUT CREAM/MILK AND FOLLOW THE REST OF THE RECIPE 🙂

1 lb. large shrimp (approx 21-25)
1 pkg. rice vermicelli noodles (approx. 6.34 oz equivalent to 1 lb. reg. pasta) OR 1lb. PENNE PASTA if you are not going Gluten-Free
1 can coconut cream (14 oz. can from Trader Joes) OR 1 c. heavy cream FOR BASIC VODKA SAUCE
8 cups pasta sauce from Tomato-Basil Pasta Sauce
1/4 plus 2 tbsp. cup vodka
1/4 cup extra dry vermouth or white wine (optional)
A few dashes of Tabasco or your favorite hot sauce (optional)
1/2 tsp salt (or more to taste)
1/2 c. of Reggiano Parmesan
Truffle oil (optional) (Star Fish Market has the best called La Truffiere Tartufo Bianco – a white truffle oil that’s amazing)
Red pepper flakes for garnish (optional)
More Reggiano Parmesan for garnish
Fresh chopped chives for garnish (optional)

DIRECTIONS:

Make 1 pkg of RICE vermicelli noodles (the 6.34 oz. of rice noodles ends up to be about equivalent to 1 lb. reg. pasta)
When noodles are finished cooking RINSE with COLD water til completely cooled and not stuck together or gummy …This step is very important especially for the “vermicelli” rice noodles because they are so thin and delicate
Pour the 1 1/2 cans of coconut cream/coconut milk into a sauce pan and turn on to medium heat whisking slightly to help loosen up coconut cream
Add cups pasta sauce into the cream
Add 1/4 vodka and 1/4 dry vermouth and bring to a simmer
Simmer for about 10 minutes on low to let alcohol burn off and thickens slightly
You can add in a several dashes of Tabasco or your favorite hot sauce here …it’s OPTIONAL
Whisk in 1/2 cup of Reggiano Parmesan
Add 1 lb. of RAW shrimp to sauce, bring back up to simmer and cook thru til shrimp is cooked approx. 2 minutes only
Begin to add in the rice noodles pasta into sauce pan 1/2 at a time to make sure you have enough sauce and heat thru
Plate up the noodles and sprinkle with Parmesan, chives, red pepper flakes or blk pepper and mangia!

“Perfectly Chocolate” Whoopie Cakes Recipe/VIDEO

March 16, 2019February 14, 2015 by Michel

“Perfectly Chocolate” Whoopie Cakes Recipe/VIDEO

These “perfectly chocolate” whoopie cakes are a homemade Hershey’s Cocoa chocolate cake recipe that I have been making for 20 years now! Once you see how easy it is the make these moist and chocolately homemade chocolate cakes you’ll never go back to the box again! Besides on my blog you can find this recipe right on the back of the Hershey’s Cocoa canister.

I was first turned on to the recipe by a mother-daughter baking team that I met 20 years ago. They were professional baking contestants from the Midwest who had won numerous times. My quest at the time was to find the “perfect” chocolate cake and their answer was to start with the Hershey’s Cocoa recipe. Not that the name itself on the back of the Hershey canister for this chocolate cake recipe wasn’t “perfect” enough I just couldn’t take the irony of it all so off I was trying out the recipe and baking this cake! It had such a lovely texture without being too dense or heavy, oh so chocolaty and moist to top it off. The amount of steps and effort put in to making this cake is pretty much equal to that of making a box cake so why would you ever resort back to making box ever again. I have made many other chocolate cake recipes but I always go back to the Hershey’s Cocoa recipe!

The Hershey’s “perfectly chocolate” chocolate frosting is one that should not be over looked either. The frosting is amazing and one of my favorite go to recipes totally blowing away that “canned” stuff with the plastic lid. When I make my whoopie cakes I use my friend Cheryl’s recipe for the creme filling consisting of heavy whipping cream and Jello brand vanilla pudding! It’s simple and easy. How great is that and what an amazing vanilla flavor. The pudding gives it a little bit of a creamy texture and the whipping cream adds in the light and airy. It’s a nice change up from the heavy whipping cream and confectioners sugar.

I love making a traditional 2 layer 9″ cake with this cake recipe but I also like to get a little creative on special occasions. For Valentines Day I like to use heart-shaped cookie cutters and fill them with that vanilla creme. I add in a drops of red food coloring to the creme making it as pretty as it tastes. You’ll be having fun with this one and bringing smiles to those who will be eating one of your homemade whoopie cakes with pink vanilla creme filling. You could actually skip the vanilla creme filling and go straight to the Hershey’s “perfectly Chocolate” chocolate frosting (recipe is on the back of the Hershey canister as well) and make little mini cakes…ooh so decadent! Make sure you watch my YouTube cooking show on how to make these whoopie cakes and don’t forget to subscribe on my Youtube channel so that you can receive my latest cooking show releases.

INGREDIENTS FOR “PERFECTLY CHOCOLATE” CHOCOLATE CAKE:

Need 12″ x 18″ x 1″ cookie sheet (must have sides so batter doesn’t leak out the sides)
2 cup sugar
1 3/4 cup all purpose
3/4 cup Hershey Cocoa
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
2 eggs
2 tsp vanilla extract
1 cup milk
1/2 cup vegetable oil
1 cup boiling water

DIRECTIONS FOR “PERFECTLY CHOCOLATE” CHOCOLATE CAKE – PRE-HEAT OVEN TO 350º:

Grease and flour cookie pan with 1″ sides – Spray Pam, lay down wax or parchment paper then butter and flour over that
Add Dry ingredients to mixing bowl on mixer
Add wet next- eggs, milk, oil and vanilla
Beat on medium speed for 2 minutes
Take mixing bowl off of mixer and stir in 1 cup boiling water
Pour into buttered and floured cookie sheet
Put into oven being careful cause the batter will thin
Bake for 22-25 minutes- ck the center with a tooth pick to see if it comes out clean then its done, take out and cool completely

CREME FILLING DIRECTIONS:

Put 2 cups heavy whipping on a large chilled mixing bowl and begin whisk cream slowly add in 1 box Jello vanilla pudding and whisk til stiff peaks
Add 5-8 drops -one at a time of red food coloring til desired pink

Homemade Zucchini Torta

September 14, 2019February 7, 2015 by Michel

Homemade Zucchini Torta

Zucchini Torta Recipe/VIDEO

This zucchini torta is one of our family recipes! It’s NOT a frittata or a quiche…it’s a torta. The word torta is of Italian, Spanish, French and Portugese decent. In others words, you will find different versions of how a torta is made. Even within one country the versions of torta are going to differ. For instance, in many regions of Italy a torta is more like a vegetable pie with thin layers of dough. With this Italian torta recipe there aren’t any dough layers, just an abundance of zucchini and onions. The zucchini and onions are sautéed then added to whisked eggs and cheese and baked until golden. There are only two eggs whisked with Parmesan. You will be tempted here to add more egg thinking two isn’t enough to hold it together …but don’t you do it! Not necessary, two is just enough egg to bind it together and not give it an eggy taste but a delicate flavor of the vegetables and Parmesan. This can be an appetizer served by itself or on fresh baguette slices (preferably a crusty sourdough baguette), on a crostini or with a spread of hor d’ oeuvres like baked coconut shrimp, crostinis with fresh mozzaella, pesto and roasted tomato or crostinis with smoked salmon & cream-cheese caper spread. It can also be a side dish to lunch or a dinner with sautéed chicken breast and spinach.

Make sure to watch my YouTube cooking show above that goes with this recipe and don’t forget to SUBSCRIBE on my YouTube channel so that you can receive my latest cooking show releases!

Ingredients:

4-6 Medium/large zucchini or 8 cups
1 extra large sweet Spanish onion (vidalia)
1 cup grated Reggiano Parmesan
1/2 cup grated Pecorino Romano cheese
2 extra large eggs
1/2 tsp salt
1/4 tsp pepper
3 Tbsp olive oil

Directions:

Pre-heat the oven to 375º.
Cut up the zucchini in quarters length wise and slice those strips into 1/4″.
Finely chop onion (use chopper if you have one).
Sauté zucchini and onions in a large saute pan with olive oil for about 10 minutes on medium high heat until fork tender but NOT mushy.
Add salt and pepper.
In a large bowl whisk eggs and Parmesan (you’ll be adding the sautéed vegetables to this bowl).
Using a slotted spoon scoop the zucchini/onion mixture from the pan into the whisked eggs (you don’t need to wait for it to cool) making sure to leave behind any liquid that might have rendered out of the vegetables.
Mix the vegetables with the eggs and immediately pour into a 9″ x 13″ baking dish (no need to grease the baking dish)
Bake for 30 minutes or until lightly golden on top.
Take out, let cool, slice and mangia!