my featured recipes

weddingbellenyc

i really love this recipe . its a gem! def not for meat and potato lovers... its really light, but very tastey. it is so easy and eveyone thinks it is way more difficult to make than it actually is. i make it for guests or just for the family. it is from an old al forno restaurant cookbook.

 parppadelle with piemontese sugo di pomodoro

11/2 cups chicken stock

1 - 11/4 cups chopped canned tomatoes in heavy puree

6 tablespoons unsalted butter

1/2 cup freshly grated parmigiano reggiano

1lb fresh pappardelle

bring 5 quarts of salted water to boil

combine the stock, tomatoes, and 4 tablespoons of butter in a large skillet. bring to a boil and reduce by 1/4 ( until you see it thicken up a bit)

cook papparedelle until almost al dente- 5 min. drain and add to skillet with remaining butter. toss until pasta is al dente. add enough cheese to thicken the sauce. top plates with remaining cheese.

 

grilled and stuffed portobello mushrooms with gorgonzola

 

• 2 tablespoons olive oil, plus 1/4 cup
• 12 ounces turkey sausage, casings removed
• 2 cloves garlic, minced
• 1/2 cup mascarpone cheese, at room temperature
• 2 tablespoons freshly chopped thyme leaves
• 2 tablespoons fresh chopped oregano leaves
• 3/4 cup plain bread crumbs
• 1 cup (4-ounces) Gorgonzola
• 1/2 teaspoon kosher salt, plus extra for seasoning
• 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
• 6 large portobello mushrooms, stems removed

Directions

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

 

In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the turkey sausage and cook, stirring frequently, until cooked through, about 5 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Stir in the mascarpone cheese. Add the thyme, oregano, bread crumbs, 1/2 cup of Gorgonzola, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir until all ingredients are combined

Brush the mushrooms on both sides with the remaining oil and season with salt and pepper. Grill the mushrooms, stem side down, for 3 minutes. Turn the mushrooms over and grill for 2 minutes until tender. Fill each mushroom with the sausage mixture and top with the remaining Gorgonzola. Return the mushrooms to the grill and cook until the stuffing is warmed through and the Gorgonzola starts to melt, about 5 to 7 minutes.

 

Cook's Note: The assembled mushrooms can also be placed on a baking sheet and cooked under a preheated broiler until warmed through.

 

raspberry pound cake with vinn santo cream

1 1/2 cups all-purpose flour, plus more for dusting the loaf pan 1 teaspoon baking soda 2 teaspoons orange zest (from 1 medium orange) 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1 1/3 cups sugar 1/2 cup (1 stick) unsalted butter, at room temperature, plus more for greasing loaf pan 3 eggs 1 teaspoon vanilla extract 1 (10-ounce) bag sweetened, frozen raspberries, thawed and drained

Directions

Cream

• 1 cup heavy whipping cream
• 1/2 teaspoon vanilla extract
• 3 tablespoons powdered sugar
• 3 tablespoons Vin Santo wine or Moscato wine

To make the Raspberry Pound Cake:

Set an oven rack in the lower 1/3 of the oven and preheat to 350 degrees F. Grease and flour a 9 by 5 by3-inch loaf pan.

In a medium bowl, combine the flour, baking soda, orange zest, cinnamon, and salt. Whisk to combine. In a separate bowl, using an electric mixer, cream together the sugar and butter until blended, about 30 seconds. With the machine running, add the eggs 1 at a time. Add the vanilla extract. Add the dry ingredients, a small amount at a time, until just incorporated. Using a rubber spatula, fold the drained raspberries evenly into the batter.

Pour the mixture into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 55 to 60 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. (Cake may deflate in the center during cooling)

To make the Vin Santo Cream:

In a large bowl, beat the cream until it holds soft peaks.

Add the vanilla extract, powdered sugar, and Vin Santo. Continue to beat mixture until cream holds stiff peaks.

Transfer the pound cake to a serving platter. Slice and serve with the Vin Santo