Recipes to Impress Flashcards
Gnocchi Skillet with Chicken, Sausage and Tomatoes
CONNOR BATES
Main dish
Serves: 4
Preparation time: 45 min
Ingredients and their measurements:
- 1 pound gnocchi
- Coarse kosher salt and freshly ground black pepper
- 9 ounces (about 3 links) cooked chicken sausage, sliced
into 1/4-inch-thick coins
- 1 pint cherry or grape tomatoes, sliced in half lengthwise
- 1 to 2 ounces fresh basil, julienned (1/2 to 1 cup loosely
packed)
Preparation directions:
Heat a large pot of salted water to boiling; cook the gnocchi for 2 minutes or according to package directions. Drain and toss with a drizzle of olive oil.
Heat a 10-inch or larger cast iron skillet over medium heat with a light drizzle of olive oil. Add the sausage and cook for 2 to 3 minutes, or until it begins to brown. Push the sausage into a pile at the edge of the skillet and turn the heat up to high.
When the skillet is quite hot, add the tomatoes, skin down, crowding them in if necessary. Cook for 1 to 2 minutes or until they are blistered, then stir in with the sausage. Cook for 2 more minutes, until both tomatoes and sausage are slightly browned. Stir in gnocchi and cook just until all is combined, but the tomatoes have not broken down into sauce.
Remove the skillet from the heat and stir in the basil. Season to taste with salt and pepper and serve immediately.
History/fun facts:
Renaissance elegant banquet dish for ceremonies other upper class
juan botero's teriyaki chicken ingredients: chicken breast salt pepper teriyaki sauce vegetables( broccoli, peppers, onions, whatever you like) olive oil lemon pepper if you crave thrills
- soak chicken in teriyaki for half an hour while you fry the veggies on medium heat with olive oil
- turn veggie heat to low and put a lid on them while you start on the chicken. massage chicken breast we salt and pepper
- add oil and sauce to another pan on medium heat and then put in the chicken.
- wait for the chicken to start browning and check to make sure it’s not raw.
- smack those babies on a plate
Ingredients
Directions
BATTER 1⁄2 cup melted butter 1 cup flour 1 cup sugar 2 teaspoons baking powder 1⁄4 teaspoon salt 2⁄3 cup room temperature milk 1 room temperature egg
FILLING 1 (28 ounce) can sliced peaches, drained 1 cup sugar 1 teaspoon cinnamon 1⁄2 teaspoon nutmeg
DIRECTIONS
Melt butter in a 9 x 13 inch pan.
Mix together flour, sugar, baking powder & salt.
Stir in milk & egg.
Pour evenly over melted butter.
Combine peaches, sugar & spices and spread over batter-DO NOT STIR!
Bake 35-45 minutes at 350°F until batter comes to the top and is golden brown.
Serve warm with ice cream.
Baked Apples Desert
Crab apples Honey Elderberry Core apples Stuff with elderberry drizzle honey into core Bake
Koken wan honer (Chicken Pie)
name: Jon Semple
Main dish
Serves: 4-5
Preparation time: 45 min
Ingredients: 1 lb. chicken 1 small onion ½ tsp. cumin 6 eggs 20 threads saffron ½ tsp. ground black pepper 2 quarts Chicken Stock 2 oz. bacon, cooked and crumbled 1 pie crust
Prep Instructions:
Boil chicken for 30 min in chicken base with one small onion. Allow chicken to cool. Meanwhile, cook and crumble bacon. Place prepared pie crust into pie pan. Shred chicken removing bones and skin. Then beat eggs and mix the spices into the beaten eggs. Then mix the chicken, bacon and egg mixture. Place into the pie pan. Preheat oven to 425°F. Bake the pie at 425°F for 15 minutes. Then reduce the oven temperature to 300°F. Bake for another 30 minutes.
History/fun facts:
This pea soup recipe was found in Libellus de Arte Coquinaria a comparative analysis of 4 manuscripts, dating from the 13th century
Gordon Ramsay’s Mushroom and Tomato Risotto
Main Entree
Kat Schulze
Ingredients: 1 large shallot, chopped finely 4 tablespoons olive oil 8 ounces baby portabella mushrooms, sliced 10 ounces arborio rice 1/2 dry white wine 4 cups low sodium chicken broth 8 ounces plum tomatoes, skinned, seeded and finely chopped 1 tablespoon fresh basil, chopped 1 tablespoon fresh chives, chopped 2 tablespoons mascarpone cheese 3 tablespoons freshly grated parmesan cheese sea salt fresh ground black pepper
DIRECTIONS:
In a large saucepan sauté the shallots with the olive oil for about 3 to 4 minutes and then add the mushrooms and continue to sauté for another 5 minutes, stirring frequently until softened.
Stir in the rice and cook for another minute or two. Add the wine, stir and cook until absorbed. Pour in a quarter of the chicken broth, bring to a boil and cook until absorbed, stirring frequently.
Gradually stir in the rest of the broth over a period of about 15 minutes, adding more as each previous amount is absorbed. This helps to give you a creamy risotto.
When the rice is al dente, mix in the tomatoes and herbs. Check the seasoning and stir in the cheeses. Serve in warmed bowls topped with shaved aged Parmesan.
Skillet Chicken and Zucchini Parmesan
Recipe type: Entree
Author: Katie Goodman
Prep time: 10 mins
Cook time: 1 hour
Total time: 1 hour 10 mins
Serves/Yield: 4-6
Ingredients
1/2 of a batch of Aimee’s 4-Ingredient Tomato Sauce (found on Simple Bites) $0.98
4 boneless, skinless chicken breasts $5.00
Salt $0.98, Pepper $3.28, and Dried Italian Seasoning $4.69, to taste
2 - 3 teaspoons Olive Oil $5.74
1/3 cup Fresh Parmesan Cheese, grated
1 medium sized zucchini, sliced about 1/3 of an inch thick
8 Fresh Mozzarella Cheese Slices
Chopped Fresh Parsley and/or Fresh Basil , for garnish
Pasta for serving, if desired
Instructions
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Prepare 1/2 of a batch of Aimee’s wonderful 4-Ingredient Tomato Sauce - this can be done in advance and refrigerated for a day or two or stored in the freezer.
Cut each chicken breast in half. Using a meat tenderizer, pound each side of the breast. It isn’t necessary to pound them until very thin, just a few whacks per side to help tenderize them.
Sprinkle each side of the breast with salt, pepper, and dried Italian seasoning according to your preferences.
Heat the oil over medium heat in a 3.5 quart stove top safe pan that has a lid. I love my Le Creuset Enameled Cast-Iron 3.5 -Quart Round Braiser for jobs like this.
Place the chicken breasts in the pan and cook until browned, about 3-5 minutes per side. After browning the chicken, sprinkle them with freshly grated Parmesan. Pour the sauce over and cook covered on low to medium-low heat for 30 minutes.
Remove the lid and arrange the zucchini on top in between the chicken pieces. At this time also layer a slice of fresh mozzarella on top of each piece of chicken. Replace lid and cook for another 15 minutes on low heat.
Sprinkle with fresh parsley and basil, if desired, for a garnish and serve alongside pasta.
Notes
-If desired, add the mozzarella after the final 15 minute cook time and place under the broiler for a few minutes to melt and brown the cheese. -If you like, get creative and add additional vegetables to the sauce such as: sauteed fresh mushrooms, grated carrots, red bell peppers, chopped fresh spinach.
Russian Tea Cakes
Serves: 24 (2 per person)
Prep time: 60 minutes
Ingredients: 1 cup butter (softened) 1/2 cup powdered sugar 2 1/4 cups all-purpose flour 3/4 cup finely chopped pecans 1/4 teaspoon salt 1 teaspoon vanilla
- Set oven to 400 f
- Mix butter, powdered sugar and vanilla in large bowel
- Stir in flour, nuts and salt
- Shape into 1 inch balls and place on a cookie sheet 1 inch apart
- Bake for 10-12 minutes
- Roll warm cookies in powdered sugar, let cool, roll again
By Vadim Pelavin
Brown Butter Garlic Angel Hair
Recipe Type: main dish
Name: John Eberling
Serves 4
Ingredients:
1 pound angel hair pasta
½ cup unsalted butter
2 garlic cloves, peeled and halved
½ cup freshly grated parmesan cheese
(optional) minced chives or parsley, for garnish
Directions:
1. Cook pasta in salted water according to package directions.
2. Meanwhile, melt butter in a small saucepan over medium heat.
3. Add in garlic cloves.
4. Continue cooking over medium heat until butter foams, giving the pan a good occasional swirl. Once butter foams keep a close eye on it. The color will change from yellow to tan and then to brown.
5. Once it reaches brown, remove it from the heat immediately and pour over the cooked pasta, discarding the garlic cloves.
6. Stir in parmesan cheese until melted. Serve hot with some minced chives or parsley
Facts:
Known as Capellini in Italy, it has been popular there since the 14th century.
Arugula Salad (Alyssa Ilsley)
Entree type: Appetizer (salad)
Ingredients: 4 cups young arugula leaves, rinsed and dried 1 cup cherry tomatoes, halved 1/4 cup pine nuts 2 tablespoons grape seed oil or olive oil 1 tablespoon rice vinegar, salt to taste, freshly ground black pepper to taste, 1/4 cup grated Parmesan cheese 1 large avocado - peeled, pitted and sliced
Directions: In a large plastic bowl with a lid, combine arugula, cherry tomatoes, pine nuts, oil, vinegar, and Parmesan cheese. Season with salt and pepper to taste. Cover, and shake to mix.
Divide salad onto plates, and top with slices of avocado.
Instant Raman Noodles: James Semple
Chicken noodle soup
-Add cooked chicken, cabbage, carrots, and roman to a pot of boiling water and let cook for 3 minutes. Add ginger and soy sauce.
Sirloin-snap pea stir-fry
-Stir-fry thin slices of beef, scallions, garlic, and ginger, and then add beef and broth and soy sauce. Toss together with sugar snap peas and roman noodles.
Pasta Primavera
Esteban Hernandez
Recipe: Entree
Cook time: 20 min
Serves: 6
Ingredients: 1 bunch fresh basil, 3 cups chicken broth divided, 1/2 cup of olive oil, 2 cloves garlic, 1 pound fettuccine pasta, 1 large leek, 1 bunch green onions chopped, 2 jalapeño peppers seeded, and diced, 2 zucchinis diced, 1/2 cup of parmesan cheese
Fill a large pot with lightly salted water and bring to a rolling boil. Hold basil bunch by the stems and dip basil leaves in boiling water until bright green, about 2 seconds. Immediately immerse basil in ice water for several minutes until cold to stop the cooking process. Once the basil is cold, drain well. Remove basil leaves from stems and discard stems.
Blend basil leaves, 1 cup chicken broth, 1/2 cup olive oil, and garlic together in a blender until smooth.
Stir fettuccine into the same pot of boiling water, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. Cook and stir leek and green onion in hot oil until softened, about 5 minutes. Add jalapeno and salt; cook and stir until jalapeno is soft, about 5 minutes.
Increase heat to medium-high. Stir 2 cups chicken broth, zucchini, sugar snap peas, and English peas into jalapeno mixture; bring to a simmer and cook for 5 minutes. Add asparagus and continue cooking until asparagus is soft, about 3 minutes more.
Pour 1/4 cup basil-garlic mixture into zucchini mixture and cook and stir until heated through, about 1 minute. Remove from heat.
Place pasta in a large bowl; pour zucchini mixture over pasta and pour remaining basil-garlic mixture over the zucchini mixture. Spread Parmesan cheese over the top. Toss mixture briefly to combine and tightly wrap bowl with aluminum foil. Let stand until pasta and vegetables soak up most of the juices and oil, about 5 minutes. Toss again.Fill a large pot with lightly salted water and bring to a rolling boil. Hold basil bunch by the stems and dip basil leaves in boiling water until bright green, about 2 seconds. Immediately immerse basil in ice water for several minutes until cold to stop the cooking process. Once the basil is cold, drain well. Remove basil leaves from stems and discard stems.
Blend basil leaves, 1 cup chicken broth, 1/2 cup olive oil, and garlic together in a blender until smooth.
Stir fettuccine into the same pot of boiling water, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. Cook and stir leek and green onion in hot oil until softened, about 5 minutes. Add jalapeno and salt; cook and stir until jalapeno is soft, about 5 minutes.
Increase heat to medium-high. Stir 2 cups chicken broth, zucchini, sugar snap peas, and English peas into jalapeno mixture; bring to a simmer and cook for 5 minutes. Add asparagus and continue cooking until asparagus is soft, about 3 minutes more.
Pour 1/4 cup basil-garlic mixture into zucchini mixture and cook and stir until heated through, about 1 minute. Remove from heat.
Place pasta in a large bowl; pour zucchini mixture over pasta and pour remaining basil-garlic mixture over the zucchini mixture. Spread Parmesan cheese over the top. Toss mixture briefly to combine and tightly wrap bowl with aluminum foil. Let stand until pasta and vegetables soak up most of the juices and oil, about 5 minutes. Toss again
Main dish
Spaghetti Bolognese
Jenny Sickler
1 tbsp olive oil
4 rashers smoked streaky bacon, finely chopped
2 medium onions, finely chopped
2 carrots, trimmed and finely chopped
2 celery sticks, finely chopped
2 garlic cloves, finely chopped
2-3 sprigs rosemary, leaves picked and finely chopped
500g beef mince
2 x 400g tins plum tomatoes
small pack basil, leaves picked, ¾ finely chopped and the rest left whole for garnish
1 tsp dried oregano
2 fresh bay leaves
2 tbsp tomato purée
1 beef stock cube
1 red chilli, seeded and finely chopped (optional)
125ml red wine
6 cherry tomatoes, sliced in half
75g parmesan, grated, plus extra to serve
400g spaghetti
Put a large heavy-based saucepan on a medium heat and add 1 tbsp olive oil. Add the bacon and fry for 10 mins until golden and crisp.
Reduce the heat and add the onion, carrot, celery, garlic and rosemary then fry for 10 mins, stirring often, until the veg has softened.
Increase the heat to medium-high, add the mince and cook stirring for 3-4 mins until the meat is browned all over.
Add the tinned tomatoes, chopped basil, oregano, bay leaves, tomato purée, stock cube, chilli, wine and cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce. Add the Parmesan, check the seasoning and stir.
When the Bolognese is nearly finished cook the spaghetti following pack instructions. Drain the spaghetti and stir into the Bolognese sauce. Serve with grated Parmesan the extra basil leaves
Brussel Sprouts
- dice the Brussel Sprouts
- Heat up the pan and coat with oil
- add in a small handful of red pepper for heat
- place Brussel Sprouts in the pan
- cook till the Brussel Sprouts turn a little crispy
- Make Bacon in a separate pan, 4 pieces should be enough
- once crispy then break up the bacon into little pieces and sprinkle them into the finished Brussel Sprouts
Russian Tea Cakes
Serves: 24 (2 per person)
Prep time: 60 minutes
Ingredients: 1 cup butter (softened) 1/2 cup powdered sugar 2 1/4 cups all-purpose flour 3/4 cup finely chopped pecans 1/4 teaspoon salt 1 teaspoon vanilla
- Set oven to 400 f
- Mix butter, powdered sugar and vanilla in large bowel
- Stir in flour, nuts and salt
- Shape into 1 inch balls and place on a cookie sheet 1 inch apart
- Bake for 10-12 minutes
- Roll warm cookies in powdered sugar, let cool, roll again
Gnocchi (Zoe Danner)
Entree serves 4 Ingredients: 4 large Idaho potatoes (about 2 lbs.), scrubbed 1 whole egg, beaten 1½ cups all-purpose flour 2 tablespoons grated Parmesano-Reggiano 1 tablespoon extra-virgin olive oil 1 tablespoon unsalted butter, melted 1 teaspoon salt ¼ teaspoon coarse ground black pepper
Steps:
Center a rack in the oven and preheat to 425°F. Prick each potato several times with a fork and place on a baking sheet or in a roasting pan large enough to hold them all in a single layer. Bake in the oven until the potatoes are tender enough to be easily pierced with a small knife (about 60 minutes).
Remove the potatoes from the oven and let them cool slightly – just enough so that you can handle them, not more (about 6 to 10 minutes). They should still be steaming when you cut them open. If you let the potatoes get too cold, the proteins in the egg won’t bind with the potatoes, and your gnocchi will fall apart. Cut each potato in half lengthwise and scoop out the flesh with a spoon. Pass the potato flesh through a food mill or press through a ricer set over a medium bowl. When it comes through the ricer, the potato should look sort of like Play-Doh.
Using a wooden spoon, gently stir in the beaten egg, Parmesan cheese, olive oil, melted butter, salt, and pepper, and 1 cup of flour, reserving the rest. The mixture should be stirred only until the ingredients are combined; anything more will overwork the dough, and your gnocchi will come out tough (like the frozen-in-a-bag variety). Work the mixture into a smooth ball; if the dough seems a little too moist for this, add a touch of flour (the moisture level in every potato is different, so every batch of gnocchi will be a bit different, too).
Turn the dough out onto a lightly floured work surface. Working quickly, cut the dough into inch-wide slices, using a dough cutter if you’ve got one, a regular dinner-table knife if you don’t. Roll these between your hands to make them into a ball. The dough should feel soft, slightly tacky but not sticky. Roll out each piece into long logs, approximately 14” to 16” long, about ¾“ thick. Cut each one in half and roll it out again, thinner, to the same length. Sprinkle the rolled-out logs with flour to keep them from sticking, and keep adding more flour to the work surface as you go to help as you roll the dough. Cut each log into gnocchi-sized pieces (about 1 inch by 1 inch), and place the pieces on a lightly floured baking sheet. Cover this with a cloth or plastic wrap until you’re ready to cook the gnocchi, so they don’t dry out.
Bring a large pot of salted water to a rolling boil. Add the gnocchi all at once (or as close to it as possible). Stir once gently all around, so that the water is aerated and the dough doesn’t become glued together. Let the gnocchi cook until they rise to the surface (about 1-2 minutes); wait one more minute and then, using a slotted spoon or a spider, remove the gnocchi. Don’t ever dump the gnocchi out into a colander the way you would spaghetti: that’s a disaster. All the gnocchi crash onto each other and break.
