From Our "FOODING AROUND" Kitchen to Yours
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JR's TORTELLINI CAKE
PRE HEAT OVEN 350
Ingredients Needed:
1. 1 Oil/Butter Spray bottle for using on BERNDES FLUTE PAN
2. Cheese mixed breadcrumbs for bottom and sides of FLUTE PAN
3. 1 1/2 pounds of dried GIULIA TORTELLINI ( Tri-Color or Plain)
4. - 1 CUP of FRESH string beans - 1 CUP of FRESH sweet green peas
5. 1 TSP OF BASIL
6. Quality Olive Oil, (light olive oil)
7. Minced white garlic, (2 large or 4 small cloves)
8. 1/2 pound COOKED Sausage Meat – Salami Cut up/ Pepperoni may also be used
9. Ricotta Cheese/ whole milk please / 1/2 pound ( dried of water content)
10. 1 cup of Parmigiano ( grated)
11. 1 egg/ plus 2 yokes
12. 1 Cup of grated (4 Italian cheese mix) Sargento if possible
PREPARE THE BERNDES FLUTE MOLD, LIGHTLY SPRAY THE INSIDE AND DUST WITH
BREAD CRUMBS
IN A LARGE COOK POT BRING TO A BOIL LIGHTLY SALTED WATER ADD THE 1 1/2 POUNDS OF TORTELLINI, (10-15 MINUTES-TASTE TEST FOR TEXTURE) DRAIN AND SET ASIDE TO COOL. REMEMBER, TORTELLINI WILL BE COOKED THROUGH ON BAKING.
IN 13” BERNDES SAUTÉ PAN OR SKILLET ADD OLIVE OIL, SLIGHTLY WARM THE OLIVE OIL, (MEDIUM HEAT) ADD MINCED GARLIC AND SAUTÉ UNTIL GOLDEN BROWN;
ADD FRESH STRING BEANS, SWEET GREEN PEAS, COVER WITH WATER, BRING TO A SLIGHT BOIL, UNCOVERED, TEST FOR AL DENTE, ABOUT 20 MINUTES, ADD BASIL
LAST MINUTE OF COOKING
ADD THE COOKED SAUSAGE MEAT, SALAMI, CUT UP PEPPERONI, AND COOK FOR ANOTHER 10 MINUTES,
COOL OFF THE ENTIRE MIXTURE IN REFRIGERATOR…
IN A LARGE MIXING BOWL, COMBINE BEATEN EGGS, WITH THE CHEESES, (4 ITALIAN CHEESE MIX) SEASON WITH AN ITALIAN SEASON MIX (PRE MADE MAY BE USED)
ADD Parmigiano, MIX THOROUGHLY, ADD TORTELLINI, SEASON WITH PEPPER, TO TASTE
COMBINE THE TORTELLINI INTO THE MIX.
PLACE MIXTURE INTO FLUTE MOLD,
JR's ITALIAN SPAGHETTI PIE
Cookware:
2- 10" / deep dish pie plates
Large mixing bowl
Spatula and large spoon
8qt cooking pot
Large colander
Pie cutter
Cooking Instructions:
1 lb cooked (aldente) Spaghetti or Angel Hair pasta (follow cooking
directions please)
( cooking time for dried pasta should be cut in half of suggested cooking
time -rinse in colander with cold water to stop the cooking process)
1 lb of a major brand Ricotta cheese
3 eggs (medium)
1 cup of seasoned bread crumbs (this will absorb water content)
1 LB mixed combination of five grated cheeses: Florentine - Parmesan -
Provolone - Romano - Asiago Italian cheeses.
reserve 1/2 cup for topping
(Stop & Shop, Shaws and Whole Foods Supermarkets sell pre-grated packages of
these five cheeses)
IN A LARGE BOWL
FOLD in spaghetti or Angel Hair pasta, 5 grated cheeses, Ricotta and 3
eggs together in mixing bowl (do not whip) continue until all the
ingredients are combined.
OPTIONAL: For a tomato flavor.
2 cups of tomato sauce (Use "Bertolli 5 Cheese Pasta Sauce" for lovers of
a tomato and cheese) sold at all major Supermarkets.
Place a thin layer of sauce on the bottom of 2 - 10˛ pie plates
and place a layer of sauce on each pies.
Pour the cheese/spaghetti mixture into each 10" pie plate. Smooth the top of
each pie Sprinkle the bread crumbs and remaining 5 mixed cheeses on top.
Cover with aluminum foil and place in oven at 350 for 15 minutes. Uncover
and bake for another 30 minutes.
Remove from the oven when top is brown and crisp.
Let the pies cool for 10 minutes before cutting into pie shape pieces
2 - 10" pies
serves 8 as a first course
Wendy Powell's
FRESH TOMATO AND PESTO TORTELLINI
1lb ( 2 Packages 8oz 4 cheese tri-color tortellini) (Giulia Pasta Tortellini purchased at WalMart Super Center)
SAUCE: Use Skillet with high Rim
3 tablespoons olive oil
2 tablespoons butter
1 medium white onion minced
2 cups chopped ripe plum tomatoes
5 tablespoons pesto ( either fresh or purchased)
1 teaspoon sea salt
10 grinds black pepper
1 cup of chicken broth ( vegetable broth can be used)
Cook Tortellini according to instructions , - set aside
In a large saute pan heat olive oil and butter. When butter is bubbling add onion.
Saute for several minutes, until onions become translucent. Add tomatoes and garlic and
saute for several minutes. (don't over cook) Add pesto , salt , pepper and chicken broth; simmer for an
additional 10 minutes stirring frequently. Add cooked tortellini to sauce. Gently stir to combine
and sever immediately.
Serves 4
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From Our "FOODING AROUND" Kitchen to Yours
“LOU with Food”
LEEK and POTATO SOUP
This is a recipe from my Mother’s French Kitchen and has been served numerous times to our delight. Follow my mother’s directions, simple and nutritionally delicious.
From my mother’s cookbook entitled: “ MY FRENCH KITCHEN”
There is no substitute for Leeks. I always get comments when serving this soup. It is so green! The color comes from using as much of the leafy part of the Leek as possible.
This is a wonderful party recipe, served either hot or cold.
This Recipe serves 4
INGREDIENTS:
2 Cups of cubed Potatoes (about 3/4 to 1lb)
2 to 2 1/2 cups diced Leeks (3 or 4 Leeks depending upon size)
5 cups of cold water
1 Tblsp of coarse salt or 1/2 Tblsp. Of table salt
4 Tblsp of heavy cream (you can substitute condensed milk/low fat)
METHOD:
Wash and peel Potatoes cut into cubes
Cut off hairy roots from Leeks. Discard outer leaf if imperfect. Cut away 2/3 of green portion and slit remaining leaves many times lengthwise so that they flop to facilitate cleaning. WASH WELL under cold running water. Dice into 1/4” pieces.
Combine all the ingredients, except cream into a 4 Qt. Dutch Oven, Cover and bring to a boil over high heat, then simmer gently for 20 to 25 minutes, check vegetables for tenderness.
After vegetables have been cooked, puree them in small quantities at a time in a food processor, or food mill, blender or ricer. Add a bit of liquid to facilitate the process. Return the liquid and finish puree of vegetables to the Dutch Oven.
Cover loosely and simmer for 30 minutes. Stir from time to time. Correct seasoning if necessary.
TO SERVE:
If Leek and Potato Soup is be served in individual bowls, place a tablespoon of heavy cream in the center of each bowl and stir gently with a small whisk or fork when adding soup.
When the soup will be served in tureen, put a full quantity of cream in Tureen and whisk while adding soup.
Many thanks to my mother who the over years was instrumental in pioneering French Cooking, her teaching methods, and her passion for just “ needing to make it right everytime”!! Her teaching methods have effected many thousands via her cooking classes.
(Public and private) , her writing for the media and her successful publications in hardback and paperback of “MY FRENCH KITCHEN”
Thanks to you for my successes!! Moi!!
CURRIED APPLE PUMPKIN SOUP
1 Tlbs of Hot Ginger Curry
1 medium red Onion diced finely
2 medium size Granny Smith Apples peeled, cored and diced
1 Tbls of Extra Virgin Olive Oil ( Bertolli Olive Oil )
3 Cups of Swanson’s salt free Chicken stock
2 15oz cans of Pumpkin
1/2 cup "Muirhead" Pumpkin Butter ( Williams Sonoma sells this product)
3 cups lite cream or milk (Garelick is our preference)
Juice of 1/2 fresh lemon
Chopped Parsley or Dill or Scallion for garnish
Use BERNDES 3.75 Stock Pot..Perfect Fit!!!!
In stockpot over medium heat sauté onions and apples until onions are translucent about 5
minutes.
Add Curry and sauté for additional 2 minutes.
Whisk in Chicken stock and bring to heat., then whisk in pumpkin and pumpkin butter.
Add lite cream or milk of choice then whisk in squeezed lemon juice.
Ready to served in 10 minutes
(Suggested with a Baby Bib Lettuce Salad/ Pita Bread or Soda Cracker/)
HEARTY BEEF STEW WITH DUMPLINGS
BY:
Chef Stephen Crellin
2 lbs. stewing beef Dumplings:
6 oz carrots 2 cups Bisquick mix
6 oz turnip 2/3 cup milk
3 oz celery (stir ingredients together to
6 oz onions make a soft dough)
3 oz button mushrooms
3 oz pearl onions
2 pints beef stock
2 tbspn tomato puree
2 cloves garlic (if desired)
2 oz Crisco
3 oz flour
1/4 pint Beaujolais (if desired)
Salt, pepper, basil, thyme, chopped parsley, and bay leaf to taste
Wash, peel, and dice all vegetables (1/2 inch dice) except button mushrooms and pearl onions
Remove excess sinew and fat from the beef.
Cut into one inch pieces.
Sauté quickly in hot fat (Crisco) until brown
Add mirepoix (all diced vegetables) and sauté along with the beef (5 minutes)
Add the flour and cook for two minutes
Stir in the tomato puree
Add the stock, bring to a boil, and skim
Add the seasonings to taste, cover with lid, and simmer gently until meat is tender 1 1/2 - 2 hrs.
Add button mushrooms and pearl onions and simmer for 15 minutes.
Drop dumpling mix by spoonfuls into the simmering beef stew
Cover with lid and simmer for ten minutes (two dumplings per person)
Serve in a deep dish with a garnish of pickled or braised red cabbage
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"A special family recipe from a food Maven"
Visit his personal site: www.arthurschwartz.com
Arthur's Grandmother's Noodle Pudding
Makes about 12 luncheon servings
1 pound very wide egg noodles
8 eggs
3 cups sour cream
1 1/2 pounds pot cheese (preferably fresh bulk)
1 1/2 cups melted butter (3 sticks)
Salt and freshly ground black pepper to taste
Cook noodles according to package directions; drain.
Meanwhile, in a very large mixing
bowl, beat eggs lightly. Stir in sour cream, cheese and
most of the butter, reserving some butter to grease the baking pan.
Add the cooked and drained noodles, mix, season to taste with salt and
pepper.
Pour mixture in a 10- by 16- by 2-inch baking pan.
Bake in a preheated 350-degree oven
for 1 to 1 1/4 hours or until top is lightly browned.
Let cool about 10 minutes before cutting.
Serve hot or warm.
"I tried the recipe, it works every time for praises; your luncheon
guest or the pot luck social will compliment you and they will ask for
Arthur's family recipe of noodle pudding " jr
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PAM'S SECRET
TOMATO KETCHUP
To each gallon of quality canned tomato juice ( unsalted)
add the following: (To be cooked In tomato juice)
4 Tbs. Salt, 4 Tbs. cracked black pepper
1/4 tsp. cayenne red pepper (ground)
3/4/ pint ground (medium texture) Onions
4 Tbs. Dry Mustard
6 Tbs. Sugar, (Heaping spoons)
1/2 Tbs. All Spice
( Open Kitchen Windows)
In medium stock pot uncovered, simmer down ingredients to about half
the quantity then add 1 quart of good cider vinegar.
Simmer down to about half once again , store in sealed containers,
refrigerated
Wait a week, then spread on your favorite meats in well ventilated room
My Blessings, PAM
**"excellent on cold meats, roast beef or pork sandwiches" JR