Baccalà Tomato Sauce with Linguine (Cod Fish)

Baccalà Tomato Sauce with Linguine (Cod Fish)
Christmas time is baccala season in our home! It's one of my favortie fish as I have mentioned in the past. This is a new recipe I have found and will make it again. Only I substituted fresh homemade fettuccini because that is what I like just as you can adjust any recipe to your liking :)

A traditional Christmas Eve preparation to honor the Feast of the Seven Fishes. This sauce is served with linguine, and like most Italian sauces, it should be light and thin in consistency—just thick enough to coat the pasta.

Ingredients:

• 1/4 cup DeLallo Extra Virgin Olive Oil, plus more for drizzling
• 1 small onion, cut in half
• 1/2 of a red pepper, cut into 2 large pieces
• Crushed red hot pepper, optional
• 2 (28-ounce) cans DeLallo Imported Crushed Tomatoes
• 1 1/2 pounds baccalà, prepared
• 1/4 cup chopped Italian flat-leaf parsley
• Salt, if needed
• Grated Parmesan cheese

Directions:

Prepare and soak your baccala at least 3 days prior.
In a medium saucepan, heat the olive oil over medium heat. Add onion and pepper pieces and allow to cook until they just begin to get golden in color and the onion have softened, about 8 minutes. Add 
crushed pepper and tomatoes, then bring to a soft boil, stirring often. Lower the heat, add the baccalà pieces and simmer for 20 minutes.
Add the chopped parsley and season, as needed, with salt and simmer for another 10 minutes. Be careful not to over-salt, as the fish may already bring enough salt to the finished sauce. Turn off the heat and drizzle with extra virgin olive oil. Serve this sauce with linguine cooked al dente sprinkled with lots of parmesan cheese. I preferred to let the pasta sit for about 5 minutes to absorb the sauce.
The sauce can be stored in the refrigerator for 1 week or up to 6 months in the freezer.

Serves 8 to 10

#baccala #codfish #fishpasta
Recipe courtesy of DeLallo

Roasted Chicken with Chicken Soup

Roasted Chicken

Preheat oven to 400 degrees

Ingredients

1 whole chicken cut up

Olive oil, about 1 tablespoon

Salt and pepper

Paprika

Onion powder

Garlic powder

Fresh chopped rosemary, about 1 teaspoon

Breadcrumbs, about 1 tablespoon (optional)

Directions 

Place chicken in a large bowl. 

Add the rest of the ingredients except the breadcrumbs and mix well. Add breadcrumbs and toss just to coat.

Line foil wrap on a baking pan (for easy clean up) and place chicken on it.

Bake for about 1 hour till nicely golden brown.

Simple Chicken Soup

What to do with the chicken back and wing tips? Why make chicken broth with it!

Ingredients

About 6 cups water
Chicken back and wing tips

1 large carrot cut into thirds

2 celery stalks cut in half

1 small onion cut in half

2 sprig parsley (and more for garnish)

Salt and pepper

1 egg

Parmesan cheese

Directions

Add water and chicken to saucepan and bring to a boil skimming off the fat.

Add rest of the ingredients and bring to a boil. Reduce to a simmer and partially cover with lid and cook about 2 hours. Just before the end of the cooking time of broth, cook noodles till al dente, strain.

Strain the broth, return to saucepan along with the carrots, add noodles and bring to a boil. In a bowl, beat egg adding desired amount of parmesan cheese and add parsley garnish. Add to broth stirring immediately with a fork to break egg up. Turn heat off and let sit for a few minutes before serving because it will be very hot!

If you wish add a tossed salad for a complete nutritional meal!
#roastedchicken #chickenbroth #homemademeals.
Recipies courtesy of Foodie Fran 

Christmas Cookies

Christmas Cookies!

Easy peasy is all I can say say about these delicious cookie recipes because that is what the Foodie Fran Blog is all about!

Butter and Jam Thumbprints - makes 48

Ingredients

1 3/4 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon fine salt

3/4 cup unsalted butter, (1 1/2 sticks), softened

2/3 cup sugar, plus more for rolling

1 large egg

1 teaspoon pure vanilla extract

1/3 cup raspberry, cherry, or strawberry jam

Directions

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicon mats.

Whisk the flour, baking powder and salt together in a bowl.

In another bowl, whip the butter and the sugar until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients, in 2 additions, mixing just until incorporated. 

Scoop the dough into *1 inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2 inches apart on the prepared baking sheets. Press a thumbprint into each centre of the ball, about 1/2 inch deep. Fill each print with about 3/4 teaspoon of jam.

Bake cookies until the edges are golden, about 15 minutes. Cool cookies on the baking sheets. 

Store cookies in a tightly sealed container for up to 5 days.

*Note

I found it easier to roll all the dough first then roll in sugar and I've also see a thimble or the back of a cone shaped coffee scoop to for thumbprints for consistency.

#christmascookies #thumbprints

Mexican Wedding Cookies (probably my favourite)

Ingredients

1cup unsalted butter, at room temperature

1/2 cup confectioners's sugar, plus more for coating cookies 

1 teaspoon vanilla extract

1 3/4 cups all purpose flour, plus more for dusting hands

1 cup pecans, chopped into very small pieces

Directions

Preheat the oven to 275 degrees F. Line cookie sheets with parchment paper.

In a mixer, cream the butter and sugar at low speed until it is smooth. Beat n the vanilla. At low speed gradually add the flour. Mix in the pecans with a spatula. With flours hands, take out about 1 teaspoon of dough and shape into a crescent. Continue to dust hands with flour as you make more cookies. Place onto prepared cookie sheets. Bake for 4 minutes. When cool enough to handle but still warm, roll in additional confectioner's sugar. Cool on wire racks.

Notes and Tips: These cookies are very delicate while still warm. The can break very easy. I found it quicker to roll the dough into a long log and then cut the dough into size all at once first then shape.

##christmascookies #mexicanweddingcookies

Candy Cane Cookies

This takes a little longer but a lovely addition to the variety in a tray.

Ingredients

1 cup butter, softened

1 cup confectioners' sugar

1 egg

2 teaspoons almond extract 

1 teaspoon vanilla extract

1/2 teaspoon salt

2 1/2 cups all purpose flour

1/2 teaspoon red food colouring

24 pieces round peppermint candy

1/4 cup sugar 

Melted chocolate for drizzling, optional

Directions 

Preheat oven to 375 degrees F.

In a mixer or by hand, cream butter and confectioners' sugar until light and fluffy, about 2 to 3 minutes.

Beat in egg, almond extract, vanilla and salt. Blend flour into mixture in several additions, beat until just combined.

Remove half the dough from the bowl. Blend red food colouring into half remaining in the bowl until the colour is even. Cover dough with a kitchen towel to keep from drying out as you work. Use a floured teaspoon to measure 1 teaspoon each of white and red dough for each cookie. Roll into 4 inch ropes on a lightly floured surface. Place a Rd and white rope side by side, press together lightly and twist to form a spiral. Place onto ungreased cookie sheet. Curve top down to form handle of a candy cane. Bake until set, about 9 minutes. While the cookies are baking, put peppermint candies in a resealable plastic bag and crush into small pieces with a rolling pin. Mix the candy with the sugar. Place cooling rack over shallow pan. 

Immediately remove cookies from cookie sheet and gently place on cooling rack. Sprinkle with candy/sugar mixture.

Optional: Cool cookies, drizzle with melted chocolate, and add more candy mixture on top of chocolate.

#christmascookies #candycanecookies

Almond Biscotti  - Makes 54 Biscotti 

Ingredients

1 1/3 cups whole toast almonds         325ml

3 cups all purpose flour                       750ml

1 2/3 cups sugar                                  400ml

1/2 tsp salt                                               2ml

1 tsp baking powder                                5ml

2 lemons - grated rind only                      2

1 orange - grated rind only                       1

3 large eggs                                              3

1 tsp vanilla extract                                   5ml

1/3 cup canola oil                                    75ml

1 milk chocolate bar                                85g

2 tbsp butter                                            25ml

Directions

Grease and lightly flour two baking sheets. 

In a bowl, mix together all purpose flour, sugar salt and baking powder.

In a large bowl whisk rind, eggs, vanilla and oil.

Add dry ingredients to egg mixture combining to form a soft dough.

*Stir in whole almonds.

With well floured hands, gather dough into a ball. Divide dough in three equal parts. 

On a well floured surface, roll each piece of dough into a 12"x2" log.

Bake at 350*F (180*C) for 25 to 30 minutes. Let cool 10 minutes,

Slice logs at a slight diagonal into 5/8" wide pieces. Turn biscotti onto cut side.

Bake at 300*F (350*) for 10 to15 minutes on each side.

Let cool. 

Chocolate Drizzle: In a double boiler, melt milk chocolate and butter together, stirring constantly until melted. Using fork, drizzle chocolate on top of each biscotti.

*Note: Sliced almonds works just as well.

#almondbiscotti #italiancookies

Blueberry Almond Bread

Blueberry Almond Bread

Ingredients
1/2 cup vegetable oil
1/2 plain yogurt
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
3/4 cup sugar
1/2 cup sliced almonds
1/2 cup old fashioned oats
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon nutmeg
1 1/4 cups blueberries tossed with 1 tablespoon of flour

Directions
Preheat oven to 350 degrees and line a 9 by 5 inch loaf pan with parchment paper, leaving an overhang on two sides; coat well with cooking spray.

Whisk vegetable oil, plain yogurt, eggs and vanilla. Separately whisk flour, sugar, sliced almonds, old fashioned oats, baking powder, cinnamon, salt, baking soda and nutmeg.

Fold the wet ingredients into the dry ingredients. Add 1 1/4 cup blueberries tossed with 1 tablespoon flour. Bake 55 to 60 minutes or until a toothpick inserted into the centre of the loaf comes out clean. Let cool 1 hour, then remove the loaf from the pan and transfer to a rack to cool completely.

#blueberries #loaf #blueberryloaf

Food Network Magazine

Crusted Baked Fish

Crusted Bake Fish

INGREDIENTS

4 haddock fillets (each fillet about 6 ounces) or any white-fleshed fish

1/2 cup flour

2 eggs, beaten

About 2 cups fresh bread crumbs

1/4 cup finely ground pecans

1 sprig thyme, leaves removed and chopped

Pinch cayenne, or to taste

Salt and freshly ground pepper, to taste

Lemon wedges, for serving

Lighter Tartar Sauce

PREPARATION

Preheat oven to 425 degrees F.

Prepare a breading station by arranging 3 shallow bowls or pie plates with the following: Flour in the first, beaten eggs in the second, and bread crumbs, thyme, cayenne, and salt and pepper in the third.

Season the fish with salt and pepper. Dredge fish first in flour then egg mixture and lastly, the bread crumb mixture.

Heat a baking sheet in oven for 5 minutes. When pan is hot drizzle with olive oil. Add fish and drizzle a little olive oil on top of it too.

Bake in oven, turning once, about 10 to 12 minutes, depending on thickness.

Serve with lemon wedges and Lighter Tartar Sauce.

Quick Tarter Sauce: Light mayonnaise, bit of relish and a squirt of mustard. Mix well.

#bakedfish #haddock

Nutella Chip Cookies

Nutella Chip Cookies

Ingredients

1 Jar of Nutella (375 Gr.)

2 1/2 Cups - Flour

1 Cup - Dark - Semi-sweet chocolate morsel

1 Cup - White - chocolate morsels

1/3 Cup - Milk

2 Eggs

1/2 Cup - Sugar

1/2  Cup - Butter

1 Tsp - Baking soda

1/2 Tsp - Salt

2 Tsp - Vanilla extract

Directions

In a KitchenAid stand mixer add all the wet ingredients: soft butter, eggs, the entire jar of Nutella and the sugar.

Mix all the ingredients well.

In a separate bowl, add the flour, the salt, the baking soda and all the chocolate morsels. Mix everything well with a spoon.

Mix  the vanilla extract and the milk.

Start up the stand mixer again and alternate by adding some of the flour and chocolates and the milk. After you have added all the ingredients continue mixing until the dough is well amalgamated.

Put the dough in the freezer for about one hour.

After the refrigeration the dough will be much firmer and easier to roll into small balls.

*Roll the dough into balls the size of a golf ball and place on cookie sheet about 1 1/2 inches apart.

Bake for 10-12 mins. at 375F.

*Foodie Fran's tip - use 2 spoons to maneuver the cookie dough.

#nutella #chocolatechipcookies #cookies #nutellacookies

Cooking with Nonna

Vegetable Stock

Vegetable Stock

Ingredients

2 tsp olive oil

2 carrots, chopped

2 stalks celery, chopped

1 lg onion, chopped

3 cloves garlic, minced

6 sprigs fresh parsley

4 sprigs fresh thyme

2 bay leaves

6 1/2 cups water

1/8 tsp salt (or to taste) freshly ground black pepper

Directions

In a pot, heat oil over medium heat. Saute carrots, celery and onion for 6 to 7 minutes or until tender. Add garlic and saute for one minute (being careful not to burn garlic).

Add parsley, thyme, bay leaves and water. Bring to a boil over high heat. Reduce heat and simmer for

about 30 minutes or until vegetable are very soft. Remove from heat and let cool for 10 minutes. Strain through a fine mesh sieve, discarding solids. Season with up to 1/8 tsp salt and pepper to taste.

Variations

Instead of straining the stock, use a slotted spoon to remove the bay leaves and herb sprigs. Enjoy as it is, or use a blender or food processor to purée the vegetables adding back into the stock.

#vegetablestock #homemadelowfat

Sue Ekserci, RD

Best-Ever Broccoli Cheddar Soup

Best-Ever Broccoli Cheddar Soup
Low Fat Soup

Ingredients
4 cups vegetable stock (see blog recipe) or reduced-sodium vegetable broth
2 cups coarsely chopped broccoli (about 1 small head)
1 small onion, chopped
1 clove garlic, minced
1/3 cup finely shredded light cheddar cheese
1/8 tsp salt (or to taste)
Freshly ground black pepper


Directions
In a pot, bring stock to a boil over high heat. Add broccoli, onion and garlic. Reduce heat and simmer for 25 or 30 minutes or until broccoli is very tender. Remove from heat and let it cool for 10 minutes.


Working in batches, transfer soup to food processor (or blender or immersion blender) and puree until smooth. Return soup to pot if necessary. Stir in cheese and heat over medium-low heat, stirring constantly, until melted. Season with up to 1/8 tsp salt and pepper or to taste.


Foody Fran's Note: this soup makes only 1 to 2 servings so double or triple the recipe if needed.
#broccolicheddarsoup #lowfatsoup #broccolisoup
Sue Ekserci RD

Cannoli

Cannoli - Vitantonio Mfg Co

Yes you can make your own! This recipe requires quite a bit of time especially make them the first time. Call a friend or a family member to give you a hand and then you can reward them with some fresh homemade cannoli :) 

Following this recipe is my own "touched up" version which I found a little more helpful. I do this often after always following first the original recipe.

Cannoli Shells

Ingredients 

1 1/2 cups flour 

1 tablespoon cocoa

1 tablespoon sugar

1/4 teaspoon salt

1/2 teaspoon baking powder

2 tablespoons shortening

1/2 cup white wine

Instructions 

Mix flour, cocoa, sugar, salt and baking powder. Work in the shortening, then add wine a little at a time, knead well. Take a piece of the dough the size of a nickel and roll it very thin, then put this loosely around a cannoli tube, overlap opposite ends on top of the tube and pinch ends together.

Deep fry in shortening and when nicely browned, removed carefully and place on paper towels to cool. Carefully remove tubes from shells by pushing gently though so as not to break shells. Cool before filling.

Cannoli Filling

Ingredients

3 lbs of ricotta cheese

2 1/2 cups milk

8 tablespoons cornstarch

1 tablespoon vanilla

1 cup semi-sweet chocolate chips, ground

2 1/2 cups sugar 

Pistachio nuts, ground

Directions

Bring milk to a boil over a slow flame. Pre-mix cornstarch and sugar and add to the boiling milk. Allow to cook for 30 minutes, then set aside to cool.

Beat or strain the cheese until creamy, add the cooled cornstarch and milk mixture,vanilla and ground chocolate. Beat till fluffy. Fill pastry shells from both ends dip ends in ground pistachio nuts and top with powdered sugar. Cannoli shells can be kept indefinitely in a cool place and filled as needed.

Foodie Fran's Version

For the cannoli shells use the exact same ingredients, only I shape the dough in a log a cut small pieces. Instead of rolling each piece, I put he dough In pasta machine starting a the widest size working my way to the finest size. This way all you shells end up the same thickness. Keep a damp cloth over the pastry dough so it doesn't dry up. 

For frying, I mix half shortening, half vegetable oil.

For the filling I added miniature chocolate chips instead of ground. Although grounds pistachio nuts are delicious, I place half or quartered maraschino cherries on the ends of the cannoli. This depends on a what I have on hand.

And finally only fill the shells when the cannoli will be consumed that day otherwise the shell will soften. 

#cannoli #italianpasties #Ricotta

Cantucci Morbidi (soft cantucci)

Almost time to bake Christmas cookies! The is a new recipe I wanted to try and I really liked it! First time I made them, I added chocolate chips and next time I added candied fruit which is suiting for the season. These cookies are excellent with coffee or tea :)

Cantucci Morbidi (soft cantucci)

Ingredients

2 Oz. Warm Melted Butter (about 4 tbsp

3 1/2 cups flour

1 cup sugar

1 Tsp Baking powder

5 Tbs Candied fruit (or nuts, chocolate chips, almonds, peanuts)

Pinch of salt

3 Eggs

1/2 Tsp Vanilla extract

Directions 

Mix the 3 eggs with the sugar and a pinch of salt until well blended and smooth.

Add the warm butter and slowly add the sifted flour and baking powder with the vanilla powder, or the 1/2 teaspoon of vanilla extract and mix until well blended.

Add the 5 tablespoons of the candied fruit or nuts, chocolate chips, almonds or peanuts and mix slowly to incorporate all.

*Form two loaves, put them on a baking tray with parchment paper and bake on a pre-heated oven at 350 degrees for 30-35 minutes.
When the loaves are golden, take them out of the oven and let them cool.
Slice the cantucci in diagonal shape of about 1/2" thick. Optionally you can sprinkle the cantucci with powdered sugar.

When the loaves are golden, take them out of the oven and let them cool.

Slice the cantucci in diagonal shape of about 1/2" thick. Optionally you can sprinkle the cantucci with powdered sugar.

*You can do one long loaf for larger cookies.

#cookies #christmascookies

Cooking With Nonna

Polenta with Sausage and Rapini

Polenta with Sausage and Rapini

I just tried the recipe and I will make again! I really like Polenta and there is so many variations. Altough just plain tomato pasta sauce with grated parmesan cheese is my favourite, this recipe is a good way of getting your veggies in! My mom's favorite recipe is made only with added broccoli. If the rapini is to bitter for your taste, replace with broccoli :)

Ingredients
Polenta (basic recipe found on the blog)
1 bunch rapini blanched in salted water
1 tsp salt
1 tbsp olive oil
2 cloves of garlic minced
2 Italian sausage links hot or mild chopped

Directions
Heat oil in skillet over medium heat and add chopped Italian sausage. When sausage is almost cooked, add garlic and sauté about 30 seconds. Cut blanched rapini in half and add to sausage and garlic. Mix well.
Add 3/4 of the sausage and rapini to the polenta and mix well. Place the polenta on a serving platter and garnish with the remainder of the sausage and rapini.

Note
If you like, add dried chilli peppers into skillet after adding the blaunched rapini. Also sprinkle grated Parmesan cheese before serving.
#polenta #rapini #sausage #brocolli

30 Minute Shepherd's Pie

Ingredients

2 lbs potatoes, such as russet, peeled and cubed

2 tablespoons sour cream or softened cream cheese

1 large egg yolk

1/2 cup cream, for a lighter version substitute vegetable or chicken broth

Salt and freshly ground black pepper

1 tablespoon extra virgin olive oil

1 3/4 lbs *ground beef or ground lamb

1 carrot peeled, and chopped

1 onion, chopped

2 tablespoons butter 

2 tablespoons all purpose flour 

1 cup beef stock or broth

2 teaspoons Worcestershire sauce

1/2 cup frozen peas

1 teaspoon sweet paprika

2 tablespoons chopped fresh parsley leaves

Directions

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them in a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium heat. Add oil to hot pan with beef or lamb. **Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat about 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve. 

Recipe by Rachel Ray

Foodie Fran's Notes:

 *I have used ground turkey as well. I'm sure ground chicken will work as well.

Gnocchi with Peas and Pancetta

Gnocchi with Peas and Pancetta

Just tried this tonight and it was amazingly delicious! You can buy frozen gnocchi or make the ricotta gnocchi (one of my favs) found on my blog.

Ingredients
1 tbsp of olive oil
4 oz of diced pancetta
2 tbsp of chopped onions
1 tsp of chopped garlic
1 cup of frozen peas
1/2 cup of chicken broth
1 tbsp of butter
1/4 cup of cream
1 lb of frozen gnocchi
2 tbsp of grated parmiggiano
salt and pepper to taste

Directions
Start by lightly browning pancetta in olive oil in a saute' pan over low flame.
Add onion and garlic until golden.
Add peas and chicken broth.
Cover and let simmer until peas are tender but not mushy.
Meanwhile, cook gnocchi in a pot of boiling water until they come to the surface (only a few minutes).
While gnocchi are cooking, add the butter and cream to the peas and let simmer on low to form a sauce (it will be thin). Add salt and pepper to taste.
Drain the gnocchi and add to the pan with the peas.
Add the parmiggiano and stir on low heat until flavors blend together.
Serve immediately.
#gnocchi #pancetta #peas #ricottagnocchi

Recipe from Cooking with Nonna

Turkey Shepherd's Pie

Turkey Shepherd's Pie

My family looks forward to leftover turkey for my shepherd's pie recipe next day. Sometimes I am lucky to have just enough of everything not having to add much. I usually buy store frozen pie crust because really, after having cooked an entire Thanksgiving meal the day before, I need an easy day in the kitchen.

Ingredients
2 store bought frozen pie shells (or make your own)
1tbsp butter and a splash of olive oil
1/2 medium chopped onion
1 cup chicken broth
1 cup corn, peas or whatever you have left over or frozen vegetables
4 cups cooked turkey cubed small
1 cup leftover gravy plus more for serving (or 1 can Turkey gravy)
4 cups leftover mashed potatoes or make up fresh if you don't have any
1/2 cup milk

Directions
Cook pie shells according to package. In the meantime, melt butter and add olive oil. Add onions and sauté till soft. Add chicken broth and vegetables. If vegetables are frozen, bring to a boil and simmer till almost cooked. If you are using leftover vegetables bring to just a boil. Add gravy stirring well.
Add this mixture to the cooked Turkey. Mix well. Divide and add to cooked pie shells.
If using leftover mashed potatoes warm them up. Place potatoes and milk in stand mixer and blend gently till smooth. Top the pies with the potatoes and place in hot oven at 400 degrees until the
potatoes start to brown. Serve with gravy.
#turkeypie #turkey #turkeyshepherdspie #turkeyleftover

Cheese Scalloped Potatoes

Cheese Scalloped Potatoes
Yet another favourite I've been making for years :)
This makes a lot! 10-12 servings. You can half the recipe.

Ingredients
9-10 cups sliced potatoes
6 tbsp butter
1/2 cup flour
1 tsp salt
1/4 tsp pepper
3 cups milk
1 1/2 cups grated cheddar cheese or more if you like

Directions
Cooked potatoes in small amount of water until just glossy. Melt butter in saucepan. Blend in flour, salt and pepper. Add milk gradually, stirring constantly. Cook and stir until thick and smooth. Remove from heat. Add cheese, stirring until melted. Spoon potatoes in cooking sprayed baking dish. Pour cheese sauce all over. Bake in 350 degree oven for about 1 hour and 30 minutes.
#potatoes #cheese #cheesescallopedpotatoes
Cooks.com

Cream of Cauliflower Soup

Cream of Cauliflower Soup
Makes 6 servings

Ingredients
2 tablespoons butter
1 large onion, chopped
4 cloves garlic, minced
2 large potatoes, peeled and cubed
2 carrots, chopped
2 (14.5 ounce) cans chicken broth (1 tetra pack)
1 head cauliflower, chopped
1 cup milk
1 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1 tablespoon dry sherry
1 tablespoon chopped fresh parsley

Directions
In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.

Purée in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley.
#soup #cauliflower #creamsoup #creamofcauliflowersoup

Mushroom Risotto

Mushroom Risotto

Follow the instructions closely, you'll have perfect risotto every time.
I find it more favourable if using a dark mushroom such as cremini or bella mushrooms. This recipe is a little time consuming but so worth it!

Ingredients
1/2 lb of large flat mushrooms
1 1/2 cup Arborio rice
5 tsp of butter
1 tbsp of extra virgin olive oil
Salt and pepper
1 sprig of parsley
1 clove of garlic
1 onion
1 2/3 cups of dry white wine
1 L of chicken or vegetable stock
About 1/4 cup of grated Parmesan cheese

Directions
Wipe the mushrooms and chop finely. Heat 1/3 of the butter with oil in an small pan, add mushrooms and fry over medium heat for a few minutes. Season with salt and pepper.
Chop the parsley with the garlic clove and set aside. Finely chop in the onion. Melt half the remaining butter in a deep pan, add the onion and cook over medium heat until golden. Stir in the rice and leave for a few minutes for the flavours to blend. Add the wine. When it has evaporated start adding hot stock, a little at a time. Continue, stirring constantly, until the stock has all been absorbed and the rice is almost cooked.
Add the mushrooms and their juices and lastly the parsley and garlic, mixture and Parmesan cheese. Turn off the heat, stir in the remaining butter, cover and leave to rest for 2 minutes. Turn the risotto into a heated serving dish and serve at once.
#risotto #mushroom #mushroomrisotto