Recipes published in ‘Cucina Fresca’

Spaghetti With Swordfish And Hot Peppers

Recipe

5 Apr

SPAGHETTI WITH SWORDFISH AND HOT PEPPERS

Recipe By : MOLTO MARIO
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound fresh swordfish, skin removed — cut in 1/4″ cubes
6 tablespoons virgin olive oil
2 cloves garlic — thinly sliced
4 red jalapenos, seeded — chopped
8 fresh plum t roughly chopped
1/2 cup dry white wine
1/2 cup fresh mint leaves
1 pound spaghetti or spaghettini
1/2 cup fennel leaves — roughly chopped

Season swordfish with sea salt and freshly ground black pepper.

Bring 6 quarts water to boil and add 2 tablespoons salt.

In a 12 to 14inch saute pan, heat olive oil, garlic and jalapenos and cook
until softened but not browned, about 5 to 6 minutes. Add tomatoes, white
wine and swordfish and simmer 5 to 6 minutes, until swordfish is just
cooked. Add mint leaves and stir through. Remove from heat. Cook pasta
according to package instructions until just al dente and drain. Pour hot
pasta into pan with swordfish and stir to mix. Pour into warm serving dish,
sprinkle with fennel and serve.

Yield: 4 servings

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Filed under: Cucina Fresca, Wild Rice

Tasso Hollandaise Sauce

Recipe

17 Nov

Tasso Hollandaise Sauce

Recipe By :ESSENCE OF EMERIL SHOW #EE2433
Serving Size : Preparation Time :
Categories :New Text Import Essence of Emeril

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 egg yolks
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon Tabasco sauce
2 teaspoons water
1 stick (1/4 pound) butter, — melted warm
About 1/4 cup finely chopped tasso or — spiced ham

In a stainless steel bowl set over a pot of simmering water over medium heat,
whisk the egg yolks with the lemon juice, salt, Tabasco, and water until pale
yellow and slightly thick. Be careful not to let the bowl touch the water.

Remove the bowl from the pot whisking vigorously, add the butter, 1 teaspoon
at a time, until all is incorporated. Add the tasso and continue whisking for
30 seconds. Serve immediately.

Yield: 3/4 cup

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Filed under: Cucina Fresca, Seasoning Or Ingredient

The Best Brussels Sprouts

Recipe

10 Dec

The Best Brussels Sprouts

Recipe By : A Well-Seasoned Appetite, Molly O’Neill
Serving Size : 10 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 slices bacon, cut across into 1/4″ pieces
1/2 cup pine nuts
2 1/2 pounds Brussels sprouts, halved, cored, — cut into quarters
2 teaspoons minced garlic
1 cup carrots — very finely diced
2 teaspoons kosher salt
freshly ground pepper — to taste
1/4 cup Italian parsley — chopped

Put the bacon in a large skillet over medium heat and cook until the
fat is rendered. Add the pine nuts and cook until the bacon is crisp and
the nuts are golden, about 1 minute. Add the Brussels sprouts and the
garlic, cover, and cok, shaking the pan, until the Brussels sprouts are
wilted but still bright green and crisp, about 1 minute. Add the carrots
and cook for 1 mintue longer. Stir in the salt, pepper, and chopped
parsley. Serve warm.

Serves 10 to 12 as a side dish.

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Filed under: Cucina Fresca, Seasoning Or Ingredient

Hot And Sour Soup With Tofu

Recipe

7 Apr

Title: HOT AND SOUR SOUP WITH TOFU
Categories: Chinese, Soups
Yield: 8 servings

3 tb Vegetable oil
2 lg Sweet red peppers, cored,
-seeded and cut into
-3/4"x1/4″ strips
-(about 3/4 cup)
1 sm Bunch green onions, cut
-diagonally into 3/4″ pieces
-(about 1 1/2
-cups)
2 c Chicken broth, canned OR
-homemade
2 c Vegetable stock OR water
-(stock recipe in next post)
2 tb Soy sauce
2 ts Red wine vinegar
1/2 ts Crushed red pepper flakes
1/4 ts Salt
1/8 ts Pepper
2 tb Cornstarch
3 tb Water
1 ts Oriental sesame oil
1/2 lb Snow peas, fresh or frozen
1 lb Firm tofu, drained and cut
-into 1/2″ cubes
1 cn (8 oz.) sliced water
-chestnuts, drained

Heat oil in large saucepan over medium-high heat. Add
pepper and onion; stir fry about 5 minutes.
Add chicken broth, vegetable stock and soy sauce.
Bring to boiling. Lower heat; simmer for about 5
minutes. Stir together vinegar, red pepper flakes,
salt, pepper, cornstarch, water and sesame oil in a
small bowl until smooth. Add to soup with fresh snow
peas; cook for about 5 minutes or until thickened and
bubbly. Add tofu, frozen snow peas if using, and water
chestnuts. Gently heat through.

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Filed under: Cucina Fresca, Seasoning Or Ingredient

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Recipes published in ‘Cucina Fresca’

Spaghetti With Swordfish And Hot Peppers

Tasso Hollandaise Sauce

The Best Brussels Sprouts

Hot And Sour Soup With Tofu

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