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TORTELLINI 5 CHEESE PASTA CAKE
PRE HEAT OVEN 350 1. 1 Oil/Butter Spray bottle for using on FLUTE CAKE MOLD 2. Cheese mixed breadcrumbs for bottom and sides of FLUTE PAN 3. 1 1/2 pounds of dried ALFREDO'S 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) ALFREDO'S if possible PREPARE THE FLUTE MOLD, LIGHTLY SPRAY THE INSIDE AND DUST WITH 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” 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 ADD THE COOKED SAUSAGE MEAT, SALAMI, CUT UP PEPPERONI, AND COOK FOR ANOTHER 10 MINUTES, 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) COMBINE THE TORTELLINI INTO THE MIX. COOKWARE NEEDED:
SPAGHETTI PIE www.aapasta.com Tortellini pasta (follow cooking directions please) THERE ARE MANY VARIATIONS ON THIS .....SOME PEOPLE CALL IT A "PIZZA GIENA" with out the crust. |
TOPPED WITH MY " 5 CHEESE TOMATO SAUCE AND ALFREDO'S HAND ROLLED PANINI ROLLS / PEPPERONI & MOZZARELLA USE SUPPRESSATA & MOZZARELLA
JASMINE PARNOS - GREEK COOKING
"MY GREEK HERITAGE" by Jasmine Parnos |
(click for TV SHOW)
CHEF BILL DONAVAN
RECIPE FOR : " ITALIAN EGG ROLL"
If you can wait, like us, eat it out of the pan!
THERE ARE OTHER VARIATIONS OF THIS RECIPE, UNDER DIFFERENT NAMES AND INGREDIENTS.
WE CAN SEND YOU MORE RECIPES , EMAIL US AT: jrega@foodingaround.com
EMAIL US : FOR FREE SAMPLES OF OUR " FOODING AROUND" CHEFS & FOODIES eCOOKBOOK
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From Our "FOODING AROUND" Kitchen to Yours
Chef Lou Schorr
“LOU with Food”
CHESTNUT RISOTTO with RED WINE
Ingredients :
1-1/2 cups of Aborio Rice 1-1/2 larger yellow onion
1 stick (1/2 cup) 0f Butter coarsely chopped
½ cup of dry Red Wine 6 to 6-1/2 cups of heated
10 whole peeled French chicken stock
Chestnuts(Williams Sonoma) ½ cup grated Parmesan
Fine sea salt and ground pepper
Directions:
In a Saute’ Pan on medium heat, melt ½ stick of butter.
Add the chopped onion and cook until translucent, about 3 – 5 minutes.
Add the rice and stir to coat with the butter, until rice is glazed.
Add the Red Wine and cook for about one minute.
Start adding a ladle full of the warm stock and stir constantly until stock is absorbed.
Continue this way for at least the
first twenty minutes.
This is with TLC ( Tender loving care) with results of your labor will come the pleasure of a great Risotto.
Add the balance of butter and stir in , then add the grated cheese blending it in throughout.
Add the quartered chopped Chestnuts during the last 5 minutes stirring them into the risotto.
Remove from heat, let rest for 5 minutes and then serve !!
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 Tbs of coarse salt or 1/2 Tbs. Of table salt
4 Tbs 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 every time”!! 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 Tbs of Hot Ginger Curry
1 medium red Onion diced finely
2 medium size Granny Smith Apples peeled, cored and diced
1 Tbs 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/)
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www.stratsplace.com/rogov/home.html
Rogov's Ramblings:
Great site for foodies who like the unusual
in recipes from all over the world. Cooking with a European and
Middle eastern flair.
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This Is Arthur Schwartz: "The Food Maven"
"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
JOHN REGA'S FAVORITE SITES FOR EVERYTHING FOODIE - PLUS ETHNIC RECIPES TO BE EXPLORED
