Ingredients 2 Tablespoons Olive Oil 1 Shallot 1 Cup Dry White Wine 3/4 Pound Parmigiano-Reggiano Rinds 1/4 Cup Parsley Leaves stems are OK 1/4 Cup Rosemary Sprigs stems are OK 2 Bay Leaves 1 Teaspoon Baking Soda 7 Cups Water Instructions Add the Olive Oil to your cooking vessel over medium heat and sauté the shallot for about 2-3 minute. Take care not to brown the shallot as that will make the stock…
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Pan Seared Ribeye
Ingredients: 1 pound boneless ribeye (1 1/2 inches thick) 2 tbsp butter, softened 1/2 shallot, chopped 1/2 clove garlic, chopped 1 tbsp fresh parsley 1 tsp chives 1/2 tsp sage 2 tbsp rosemary Vegetable oil Salt Directions Sprinkle ribeye with salt and let rest until it reaches room temperature (approx. 30 minutes) Heat oven to…
Grilled Peaches with Ricotta, Honey and Pistachios
Ingredients: 3 peaches, halved (make sure to slice peach horizontally so the hole in the middle is deeper after it’s pitted) 3/4 cup of ricotta Crushed pistachios 1/4 cup honey Directions Grill peaches for 2 minutes on each side (or until grill marks appear) Whip ricotta and 1 tsp honey together with a hand mixer…
Cream Cheese Frosting
1 stick butter, softened 2 cups confectioners sugars 8 oz cream cheese, softened 1 tsp vanilla extract Use a mixer to blend cream cheese, butter and vanilla, slowly add confectioners sugar and mix until smooth
Buffalo Wings
Ingredients: Wings Pickle Juice Egg Buttermilk Flour Mixture 1 1/2 cups all-purpose flour 1.5 tablespoons cornstarch 1 tsp seasoned salt 1 tsp paprika 1 tsp cayenne pepper 1 tsp black pepper 1/4 teaspoon garlic powder 1 tsp onion powder 1 tbsp baking powder Buffalo Sauce Butter Frank’s red hot Directions: Marinate wings in pickle juice for at least 4 hours (preferably overnight) Remove from pickle juice, dip in flour mixture, then…
Monkfish with Corn Ragout
Ingredients One ear of corn One bell pepper Salt and pepper to taste 2 tbsp butter, divided 1/4 cup white wine 1/2 tsp thyme 1/2 tsp rosemary 1/2 tsp fresh basil Juice from half of a lemon 1 tbsp chopped fresh parsley 1/2 lb Monkfish Directions Chop bell pepper and remove kernels from ear of…
Balsamic Reduction
Ingredients: 1/2 cup balsamic vinegar Directions: Bring balsamic vinegar to a boil in a sauce pan Once boiling, reduce heat and bring to a simmer for 15 minutes Let cool to room temperature, sauce will be thick and syrup-like
Bucatini Carbonara
Ingredients: 8 oz bucatini (16 oz if using fresh pasta) 1 egg + 1 egg yolk 3/4 cup parmesan cheese, and more to garnish 1/4 pound pancetta Crushed black pepper Chopped parsley Directions: Dice up pancetta Bring water to a boil & cook pasta until al dente Place a pan on medium-high heat then…
Pesto
Ingredients: 5 cups young sweet basil packed 1 3/4 oz parmesan cheese (seasoned parmigiano reggiano or grana padano) 1 oz pecorino 1/2 cup olive oil 3/4 tsp sea salt 1/4 cup pine nuts 2 cloves garlic Directions: Shred cheese into bowl and set aside In mortar bowl, combine the pine nuts, garlic and ¾ teaspoon salt. Mash with pestle until ingredients create…
Gnocchi with Spinach and Pine Nuts
Ingredients 1 (16-ounce) package gnocchi 2 tablespoons butter 1/4 cup tablespoons pine nuts 2 garlic cloves, minced 6 oz. fresh spinach, torn 1/4 teaspoon salt 1 tsp sage 1/4 teaspoon freshly ground black pepper 1/2 cup finely shredded Parmesan cheese 1/4 cup pasta water Directions Heat butter in a large nonstick skillet over medium heat….
Cavatappi Alfredo
Ingredients: 1 pound cavatappi (or any hollow pasta is preferred to hold the sauce) 1/2 stick butter 1/4 cup flour 1.5 cups light cream, plus more to top 1.5 cups grated Parmesan 1 clove garlic Salt, pepper and nutmeg to taste Directions: In saucepan, melt butter and slowly stir in garlic until it starts to…
Bucatini with Garden Vegetables
Ingredients: 1 lb fresh bucatini (reserve 3/4 cups pasta water), note that if you use dry pasta, you’ll need to use roughly half the amount of pasta. 1/3 lb (1.5 cups shredded) Pecorino Romano or Parmesan 1/2 cup cook spinach 10 cherry tomatoes cut in half 1 Tbsp butter 1 tsp olive oil 1/2 tsp…
Sito's Kitchen 