Paganini's Pantry (163)

Thursday, 13 June 2013 14:10

Strawberry Champagne Soup

Strawberry Champagne Soup
Serves 8

 

3 1/2 cups frozen strawberries

1 ½ cup Champagne

2 tsp. fresh mint, minced

1/4 tsp. salt

1/4 cup granulated sugar

3/4 cup plain yogurt

2 Tbsp. fresh lemon juice

 

Mix together strawberries, sugar, salt, lemon juice, and mint. Let it rest in the refrigerator for a minimum of 25 minutes. (This can be done one day in advance.)

 

In a food processor, blend strawberries, sugar, salt, lemon juice, yogurt and mint until smooth. Remove from blender into a pitcher.  When ready to serve, mix in champagne and pour into shot glasses.

 

Garnish soup with a fresh strawberry slice and mint leaf.

 

Thursday, 06 June 2013 20:02

Hanging Tough Beef Cake Jerky

In honor of the new Kids on the Block concert this Sunday – our Prep Chef Christian created a “Hanging Tough Beef Cake Jerky”

 

Hanging Tough Beef Cake Jerky

By Christian Nagy

 

 

 

Ingredients:

4-5 lbs. beef eye round sliced ¼” slices

½ cup soy sauce

2 cups water

1 teaspoon ground ginger

10 Tablespoons brown sugar

4 Tablespoons honey

4 Tablespoons cornstarch mixed with ½ cup water

 

 

Mix first five ingredients together in a small sauce pan. Bring to a boil then mix in the cornstarch and water mixture.  Stir until mixture thickens.  Remove from heat and allow to cool.

 

Pour cooled soy mixture over meat and let marinade overnight in the refrigerator.   Follow directions for your food dehydrator to make meat jerky.

 

 

 

 

Wednesday, 29 May 2013 15:07

Asian Broccoli Beef Salad

Asian Broccoli Beef Salad
Serves 4

2 tsp. olive oil

2 cups steamed/cooked broccoli pieces

1 lb. beef tenderloin strips

1 lb. spaghetti pasta, cooked al dente & cooled

Salt & pepper

1/4 cup scallions, finely chopped

1/4 cup toasted peanuts, chopped (optional)

Asian vinaigrette:

3 tsp. soy sauce

2 tsp. roasted sesame oil

4 Tbsp. olive oil

4 Tbsp. rice wine vinegar

Pepper

 

Whisk together soy sauce, rice wine vinegar, sesame oil, and pepper in the bowl. Slowly add the olive oil while whisking to create an emulsion.  Take half the dressing and place into a sturdy plastic storage bag. Take remaining dressing and place in the refrigerator for use later.

Place beef strips into the marinade and allow to marinate for an hour in the refrigerator.

Remove beef from marinade.  Discard marinate. Cook beef until reaches an internal temperature of 145° F. (155° for medium well). Remove from heat and allow to cool completely.

Toss together dressing, pasta, broccoli and beef.  Top with scallions and peanuts.

 

Sunday, 26 May 2013 13:11

Strawberry Brownie Tart

Strawberry Brownie Tart
Recipe courtesy of Maria Serfozo

 

Tart Dough

½ cup granulated sugar

2 cups All Purpose Flour

7 oz. unsalted butter, chopped and chilled

1 tsp. lemon zest

1/8 teaspoon salt

1 large egg

¼ cup strawberry jam

Place into a food processor sugar, flour, salt and lemon zest and pulse the processor to combine the ingredients.  Add cold pulse and pulse to combine until it resembles large cornmeal.  Add the egg and pulse just to combine.  Be careful not to over mix it.

Remove dough and flatten into a disk.  Wrap in plastic wrap and chill in the refrigerator for 15 minutes.

Remove dough and roll out to ¼ inch thick.  Place into a 9 inch tart pan.  Save the scraps for the top of the tart by putting them back together into a flattened disk and wrapping them back in the plastic wrap and putting back into the refrigerator until you are ready to make the top.

Place tart pan into a preheated oven at 350 degrees and partially bake shell for 10 minutes.  Remove shell from oven and allow to cool.  Spread bottom of shell with strawberry jam.

 

Brownie Filling

2 ¼ cup ground walnuts

2/3 cup sugar

¼ cup cocoa powder

¼ teaspoon cinnamon

3 large eggs

 

Mix all ingredients together until smooth and place into cooled partially baked tart shell.

Roll remaining dough scraps to ¼ inch thick and using a pizza cutter cut ½ inch wide strips of dough.  Weave the strips into a lattice top.

Bake filled tart in a preheated 350 degree oven for 25-35 minutes until a toothpick inserted into the brownie filling comes out clean.

 

 

Mixed Green Salad with Grilled Shrimp and Limoncello-Ginger Vinaigrette

Serves 6

 

8 cups Romaine lettuce, shredded

1 bunch watercress

1 cup mandarin orange segments

1 cup slivered almonds, toasted

1/2 cup scallions, julienne

Toss romaine lettuce and watercress with a small amount of the Limoncello-ginger vinaigrette.  Portion onto six serving plates.  Attractively arrange grilled shrimp atop salad.  Garnish with orange segments, toasted almonds and scallions.  Drizzle with extra vinaigrette dressing as desired.

Limoncello-Ginger Vinaigrette

Makes 1 Cup

1/4 cup Limoncello liquor

1 Tbsp. sugar

3 Tbsp. ginger, peeled & grated

3 Tbsp. olive oil

Combine all ingredients in a non-reactive bowl.

Grilled Shrimp

18 jumbo shrimp, deveined, tail on

1/4 cup olive oil or canola oil

Kosher salt and fresh cracked black pepper

Heat grill.

Brush shrimps with oil, season with salt and pepper. Grill shrimp 2-3 minutes on each side, until shrimp is opaque. Place shrimp on top of salad and drizzle with vinaigrette.

 

 

 

 

Thursday, 16 May 2013 20:04

Strawberry Quinoa Salad

 

Strawberry Quinoa Salad

Serves 8

Salad:

3 cups cooked quinoa

1/4 cup minced scallions

2 cups chiffonade spinach

1 cup chopped pea pods

2 cups fresh sliced strawberries

1 cup Ciliegini sized fresh mozzarella

 

 

Strawberry Balsamic Vinaigrette

6 large fresh strawberries

1/4 cup balsamic vinegar

2 cloves roasted garlic

1/2 cup Extra Virgin olive oil

Salt and pepper to taste

 

Toss salad ingredients together in large bowl. Set aside.

 

In a food processor or blender, blend together dressing ingredients and adjust to taste.  Strain out strawberries seeds if desire.  Toss with salad.

 

 

 

Thursday, 09 May 2013 18:28

Sausage Apple Puff Pastry

 

Sausage Apple Puff Pastry

Filling:

1/4 cup vegetable oil (preferably blended)

1/2 lb. loose sweet Italian sausage meat
1/2 onion, diced

1 cup potato, peeled, diced
1 granny smith apple, peeled, cored and diced

1 egg
1 large garlic clove, minced
½ cup shredded cheddar cheese

Roll:

1 sheet frozen puff pastry, thawed
1 egg, lightly beaten for egg wash

Heat oil in a large skillet. Sauté potatoes and onions in heated oil until onions are transparent. Add garlic. Add sausage meat and apples. Sauté until sausage is fully cooked.  Put filling aside to cool.  Once cooled fold in cheddar cheese.

Preheat oven to 400° F.

Unfold thawed pastry sheet on floured work surface. Roll out to 12x10-inch rectangle.

Cut pastry into eight squares. Brush each square with beaten egg.

Spoon cooled sausage mixture in center of each square.

Fold half over , covering filling and use a fork to seal the edges closed.

Arrange rolls seam side down on parchment lined sheet. Brush with egg wash.

Bake until rolls are puffed and golden, about 20 minutes.

 

 

 

Thursday, 02 May 2013 13:45

Apple Chicken Salad

 

Apple Chicken Salad

Serves 6

 

4 cups Rotisserie chicken pieces

1 cup red onion, diced

1 cup celery, thinly sliced

1 cup red seedless grapes, sliced in half

2 granny smith apples, peeled, cored, large dice

1 cup real mayonnaise

3/4  cup plain Greek yogurt

1 Tbsp. fresh lemon juice

1/4 tsp. salt

Fresh ground pepper to taste

Garnish: 1/3 cup almond slivers, toasted

 

In a large mixing bowl, whisk together the mayo and the lemon juice. Add salt, celery, onion, apples, and grapes.  Mix until incorporated.  Fold in the grilled chicken. Chill in refrigerator until ready to serve.

 

 

Monday, 11 November 2013 12:29

Pasta e Fagioli Soup with Crostini

Pasta e Fagioli Soup with Crostini
By Loretta Paganini
Serves 8

3 Tbsp. olive oil
1/8 lb. pancetta, chopped small dice
4 cloves garlic, minced
1 onion, chopped small dice
Salt and pepper
1 cup tomato sauce
2 qt. stock
2 cans cannellini beans, drained & rinsed
1/4 cup fresh Italian parsley, chopped
1 cup pastina pasta, cooked
1/4 cup parmesan cheese, grated
8 crostini

Heat oil in a large saucepan. Brown pancetta first, and then add garlic and onion and cook until soft. Season with salt and pepper.

Stir in tomato sauce and stock. Cook for 10 minutes. Process 1 can of the cannellini beans in the food processor. Add whole beans and pureed beans and parsley. Cook for 20 minutes.

In a separate pot, cook 1 cup of pastina pasta until it is al dente. Drain and reserve.

Serve with pastina, crostini and parmesan cheese.

Page 12 of 12