Braise – To cook slowly in a small amount of liquid in a covered pot. Foods are usually browned prior to braising to add flavor. Braising can be done on top of the stove or in an oven, depending on the recipe.
Boil – To heat liquids until bubbles form on the surface, and then to keep it at that temperature during the cooking process.
Source:
Blend – To mix ingredients just until thoroughly combined. Not originally meant to be prepared in a blender, but can be in some recipes.
Blanche – To partially cook food, usually vegetables or fruit, in boiling water or steam. Immediately after blanching, vegetables are usually placed in ice water to stop the cooking and set the color.
Source:
Is a good creamy pasta fit your mood? Well, this is your lucky day. My version of Shrimp Fettuccine Alfredo will hit the spot.
16 oz. Fettuccine Pasta
4 qt. Water
3 Cloves of Garlic, minced fine
1 c. Shrimp, peeled and deveined
1/4 c. Dry white wine
1 1/2 c. Milk
1 tsp. Flour
1 c. Parmigiano Reggiano
Salt and Pepper
1/4 c. Italian parsley
Bring water to a boil over medium low heat in a large pot, add a handful of salt and the pasta. Boil 9-11 min. or until al dente. Meanwhile, in a large sauteed pan sauteed garlic with shrimp and sauteed it until slightly opaque. Put shrimp in a small bowl and put aside. To the same sauteed pan, add wine and let it simmer and reduce as you do that scrape off the bits on the bottom of the pan. If pasta is done reserve some pasta water and drain and cool. Once wine is reduced add milk , flour, parmigiano reggiano, 1/2 of pepper and 1/4 of salt. Mix. Let it simmer. When it start to simmer, lower heat, and add shrimp and pasta. Let it simmer once more until shrimp is fully opaque and sauce has thicken . Scatter the parsley. If too thick add as much pasta water to thin it out. Season with salt and pepper to taste.
Beat – To mix thoroughly with a spoon, whisk or beaters until well-combined and very smooth.
Is fresh, what your taste-buds want? Cause’ my dish can crave them, Cherry Tomatoes joined with Giada de Laurentiis’ Herb Coated Goat Cheese crumbled and a Balsamic vinaigrette is a refreshment to your pallet.
1 c. Cherry tomatoes
about 1o Herb Goat Cheese, recipe follows
5 Leaves of Fresh Basil, chopped fine
1/2 c. Balsamic Vinaigrette, recipe follows, or store bought
Add cherry tomatoes, crumble the goat cheese, drizzle the balsamic vinaigrette then toss.
Herb Goat Cheese
3 tbls. Extra-Virgin Olive Oil
3 tbls. Italian Parsley, chopped fine
2 1/2 tsp. Thyme Leaves, chopped fine
2 tsp. Rosmary Leaves, chopped fine
1 tsp. Lemon Zest
1 tsp. Pepper
1/4 tsp. Salt
1 11-oz. log soft fresh goat cheese
1 1/2 tbls. Extra-Virgin Olive Oil or Meyer lemon olive oil
Fresh herb sprigs, for garnish
Meanwhile, stir the herbs, lemon zest, pepper, and salt in a medium bowl to blend. Using about 2 teaspoons of cheese for each, form the goat cheese into 1-inch diameter balls. Roll the cheese balls in the herb mixture to coat completely.
Balsamic Vinaigrette
1/4 Balsamic Vinegar
Pinch of salt and a dash of pepper
1 clove garlic, minced
1/2 c. Extra- Virgin olive oil
In a small stainless steel or glass bowl, whisk together the vinegar, salt, pepper, and garlic until well distributed. While continuing to whisk, add the olive oil in a thin, steady stream until emulsified. Taste and adjust the seasoning, if necessary.
If your into something elegant and gourmet this dish is written all over you, my version of Tyler Florence’s Roasted Chicken is a herby and fruity experience.
5 chicken breasts,butterflied
1/2 tbs and 1 tsp. fresh oregano
1/2 tbs and 1 tsp. fresh thyme
1/2 tbs and 1 tsp. fresh Italian parsley
1/2 c. unsalted butter, softened
Kosher salt and freshly ground black pepper
5 orange segments
5 thinly sliced apple segments
1/2 tsp. minced garlic
15 onion rings
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1/4 cup dry sherry
Serving suggestion: roast potatoes, watercress and gravy.
Preheat oven to 425 degrees F.
Pat chicken breasts dry with paper towels. Divide the herbs, keeping 1/2 of them whole. Finely chop the other half. In a small bowl, mash the softened butter with the chopped herbs, until combined. Rub the herb butter inside, as well as all over the outside of the chicken. Season the it all over with salt and pepper. Stuff each of the insides with the orange and apple segments, garlic, with 2 onion rings each (save the remaining). Place the chicken in a roasting pan. Put the remaining onion into the pan, which will help color and flavor the sauce. Roast for 25 minutes.
Baste the chicken with the drippings and cook for another 25 minutes to brown the skin. The chicken is done when an instant-read thermometer reads 165 degrees F when inserted into the thickest part. Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving.
Meanwhile, remove the softened onion from the roasting pan. Tilt the pan so the drippings collect in 1 corner, skimming off as much fat as possible, and leaving the drippings. Place the roasting pan on top of the stove over medium heat and take a wooden spoon to scrape up the flavor from the bottom of the pan. Stir the flour into the drippings to make a roux-like paste. Pour in the chicken broth in stages; continue to stir to dissolve the flour evenly to prevent lumps. Stir in the sherry and season with salt and pepper.
To serve, cut the chicken table-side and squeeze the oranges from the inside of the chicken over the it.
