Lobster soup is an elegant soup to serve your guests for the holidays. The sweetness of the lobster, combined with the buttery pine nuts, and all the fresh organic vegetables, olives and herbs made this a superior soup. Served over orzo it was comforting recipe.
Lobster Soup
2 lobsters 3 tablespoons olive oil 1 small onion, diced 1 carrot, diced 2 celery stalks, diced 1/2 red bell pepper, diced 2 garlic cloves, thinly sliced 1/4 cup pine nuts a handful of black olives, halved 1 tablespoon lemon juice 4 cups vegetable broth 1 bay leaf salt and pepper 1 tablespoon fresh parsley, chopped 1 cup orzo
Remove lobster meat from shell and cut in small pieces, reserve shell. In a large pot heat olive oil and cook tomato paste for 3-4 minutes. Add and saute onions, carrots, celery and red bell pepper for about 5 minutes. Add garlic and stir in 1 minute. Add pine nuts, olives, lemon juice, broth, bay leaf, salt and pepper. Place lobster shell in the pot,cover and simmer for 25 minutes. Add lobster meat and parsley turn off cover for 3 minutes and the lobster will cook from the heat of the soup. Remove lobster shell. Cook orzo in a separate pot and add to soup when serving it.
A heart warming dinner for two, beef osso buco, is awakening all our senses. Served over creamy mash potatoes the beef, vegetables and gravy are so rich with a beefy flavor. Traditionally made with veal and white wine, I prefer preparing this dish with beef and red wine. A wonderful Milanese dish, that I love to prepare on these chilly evenings.
Beef Osso Buco
2 beef shanks, 1 pound 1/4 cup flour 4 tablespoons olive oil 1 onion, sliced 2 carrots, diced 2 celery stalks, diced 3 garlic cloves, minced 2 tablespoons tomato paste 1 cup red wine, Chianti 2 cups beef broth 1 bay leaf salt and pepper
Bring beef shanks to room temperature, wash and pat dry. Dredge in flour, shake off excess. In a large pot heat olive oil and brown shanks on both sides. Remove and set aside. Add vegetables and saute on medium for about 5 minutes, add garlic. Cook tomato paste for 2 minutes, stirring. Pour in wine and simmer a minute or two to deglaze and reduce, then add beef shanks, broth, bay leaf, salt and pepper. Simmer on low with lid on for 2 hours. Serves two.
Fall is the perfect time of the year for a healthy bowl of hot soup. A medley of vegetables, lentils and beans makes this soup very hearty. The smokey bacon flavor added richness and warmth.
Lentil and White Bean Soup
3 tablespoons olive oil 4 strips bacon, cut in small pieces 1 onion, sliced 2 carrots, chopped 2 celery stalks, chopped 2 garlic cloves, minced 1 can diced tomatoes, 14.5 6 cups chicken broth 1 tablespoon red wine vinegar 1 cup white beans 1 cup red lentils 2 tablespoons fresh parsley, chopped salt and pepper
Wash lentils, simmer in a pot with 2 cups chicken broth and 1 cup water for 30 minutes, stirring occasionally. In a large pot add olive oil, cook bacon a few minutes. Add chopped vegetables and cook an additional 5 minutes, add garlic and tomatoes. Pour in red wine vinegar and 4 cups chicken broth, beans and cooked lentils. Cover and simmer 25 minutes. Stir in parsley, season with salt and pepper and drizzle with olive oil.
Potato pancakes can be served as crispy appetizers or a vegetable side dish. Fried to a golden brown, these small pancakes are made with potatoes, sauteed onions, freshly grated parmigiana cheese, organic eggs and buttery pine nuts. A simple vegetarian recipe that you can enjoy making with the whole family.
Potato Pancakes
3 potatoes 1 onion, diced 4 eggs 1 cup parmigiana cheese, grated 4 tablespoons toasted pine nuts 2 tablespoons fresh parsley, chopped salt and pepper 1 tablespoon butter olive oil
Boil potatoes till fork tender. Meanwhile brown onions in 2 tablespoons olive oil and 1 tablespoon butter. Toast pine nuts in a small dry frying pan for 5 minutes, stirring occasionally. Drain and mash potatoes, add all other ingredients and let rest for 10 minutes. Heat a frying pan, add a little olive oil and form small pancakes, fry on both sides till golden brown. Makes about a dozen. Serve with a marinara sauce or a hot sauce.
A flaky buttery puff pastry baked to golden brown, filled with baby bella mushrooms and creamy Asiago cheese. Any soft cheese would work with this recipe but I love the combination of Asiago and mushrooms. The added touch of thyme gives this dish an earthy taste. A wonderful side dish or a great appetizer.
Puff Pastry with Mushrooms and Asiago
1 box puff pastry olive oil 1 onion, diced 8 ounces mushrooms, sliced 5 ounces Asiago cheese, sliced salt and pepper 2 teaspoons fresh thyme, chopped 1 egg white
Thaw pastry and place on a baking sheet. Saute onions and mushrooms in olive oil, season with salt and pepper add thyme. Place sliced cheese on pastry, add onion mixture and top with pastry. Seal edges with fingers or by using the end of a fork. Brush with egg whites and bake at 400 degrees for 25 minutes.
A lovely lemon dessert, so cool and refreshing. Fresh organic lemon filling nestled in a shortbread crust, topped with a cool homemade whip cream. The whip cream accented the lemon flavors.
Lemon Torta
Pastry 1 1/3 cup flour pinch of salt 1/2 cup sugar 2/3 cup butter 2 egg yolks zest of 1 lemon
Lemon Filling juice of 5 lemons, almost 1 cup 10 tablespoons butter 6 eggs 1 1/4 cups sugar 2 tablespoons cornstarch powdered sugar or whip cream
Whip Cream 1 cup heavy cream 1 tablespoon powdered sugar
To prepare pastry, I used a food processor and blended the flour, salt and sugar. Then added small chunks of butter then egg yolks and lemon zest. Knead on a lightly floured board to combine till smooth, wrap in plastic wrap and refrigerate for at least 30 minutes. Let dough rest on counter 15 minutes or so then start rolling to fit a 9 inch pan. Bake at 375 degrees for 25 minutes.
Filling is prepared while dough is baking. Melt butter in a small pan, set aside. In a saucepan whisk eggs and sugar then cornstarch. Slowly pour in melted butter, and add lemon juice. Continue to whisk for 10 minutes till lemon filling has thickened. Pour in baked pastry and bake an additional 10 minutes. Cool and refrigerate. Top with powdered sugar or whip cream. Combine whip cream and powdered sugar in a mixer till stiff peaks form.
Salsiccia e Patate al Forno
A comfort dish for tonight, baked sausage, potatoes, onions and red roasted peppers, baked in just a half hour. The aromas were intriguing, the taste was sweet, spicy and hot, and those crispy potatoes were delicious.
Baked Sausage and Potatoes
2 hot sausage links 4 potatoes, sliced thin 2 large onions, sliced thin red roasted peppers 2 tablespoons olive oil 2 tablespoons butter
plus 1 tablespoon butter for pan
salt and pepper parmigiana cheese, grated
Saute onions in 1 tablespoon olive oil and 2 tablespoons of butter until golden brown. Butter an oven proof pan, layer potatoes on bottom and sides overlapping . Remove casings, layer sausage on top of potatoes. Next layer is the onions, then slices of peppers. Arrange a top layer of potatoes, drizzle with olive oil, sprinkle a generous amount of cheese, salt and pepper. Bake at 450 degrees for 25 minutes. Serves 2
