Monday, September 29, 2008

Jello Jiggle Dessert

From Whole Foods' recipe site:
Serves 4
This treat is great with many of your favorite juices or fruit nectars (avoid pineapple, kiwi and papaya juice though). Vary the fresh fruit according to season; we like raspberries, sliced grapes and blueberries.
2 cups berry juice 1 tablespoon unflavored gelatin 1 tablespoon sugar 1/2 cup fresh fruit
Pour 1 cup of the juice into a medium heatproof bowl. Sprinkle gelatin over juice and dissolve; set aside. Combine remaining 1 cup juice and sugar in a small saucepan. Bring just to a boil, stirring to dissolve the sugar. Remove from the heat. Pour hot juice mixture into gelatin mixture and stir to combine. Transfer to 4 ramekins, small ceramic bowls or 1 medium bowl. Add fruit and chill for 4 hours or until firm.

Saturday, May 3, 2008

Lillian’s Baptism Party Ribs

2 racks of babyback ribs (1 Lb per person, I bought Trader Joe’s ribs)
About 20 peppercorns
1 stick cinnamon
2 sprigs of fresh thyme (or dried)
1-2 bay leaves

Good BBQ sauce (I used Trader Joe’s J )

Preheat oven to 300 degrees. Submerge the ribs in water in a roasting pan.
Add the peppercorn, thyme, cinnamon, and bay leaves. Cover with aluminum foil. Cook for 2.5 – 3 hours. Remove from the oven and let the ribs cool in the refrigerator at least 30 minutes or overnight.

When ready to serve, turn the oven to broil and cut the ribs in between the bones to make individual ribs. Glaze the ribs with the BBQ sauce and broil, turning as needed for 15 minutes or until very crispy.

Friday, February 8, 2008

Chicken Breast Topped With Pesto Parmesan Crunch

This is really yummy and a great dish when you are hosting a party.

Enough chicken breasts for the crowd
2 or more cloves of garlic, crushed
diced tomatoes
grated Parmesan cheese
enough olive oil to slightly coat the bread crumbs
stale sourdough bread, crumbled in a food processor
Italian herbs like basil, oregano, rosemary, salt and pepper

Precook the chicken breasts briefly by either grilling or pan-frying them a couple of minutes. Mix the garlic, bread crumbs, Parmesan cheese, herbs, olive oil in a bowl. Place chicken breasts on a baking sheet and cover them with a light coating of mustard and the bread crumble mix. Shortly before it's time to serve bake them for 10-15 minutes until the topping is toasty and golden.
Serve with pasta or rice and a salad.

Terrific Creamy Italian Sausage Tomato Sauce with Fettuccini

This is a favorite of family and guests. Its based on a recipe from Simply Recipes - a really nice food blog.

2 Tbsp olive oil
3 shallots, chopped
2 large garlic cloves, chopped
1/2 pound sweet Italian sausage, casings removed
1/2 pound spicy or hot Italian sausage, casings removed
(or 1 pound regular pork sausage and Italian spices)
1 cup whipping cream
2 14.5-ounce cans diced tomatoes in juice
1 big red bell pepper, cut in strips
1 Tbsp dried sage
3/4 pound fettuccine
1/2 cup grated Parmesan cheese

1 Heat oil in heavy large pot over medium-high heat. Add shallots and garlic and sauté until beginning to soften, about 3 minutes. Add sausages and sauté until no longer pink, breaking up the sausages a bit, about 5 minutes. Add cream; simmer 5 minutes. Add tomatoes with juices. Add sage. Add bell pepper. Simmer until sauce thickens, stirring occasionally, about 15 minutes.
2 Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1/2 cup cooking liquid.
3 Return pasta to same pot; add sauce. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Season with salt and pepper. Transfer to bowl; sprinkle with cheese and serve.
Serves 6.