Chef in the House
Italian Meal for 2 by 3
Bruschetta
| Ingredients: | ||
| Olive oil, | as needed | |
| Baguette, | sliced thinly, 1 loaf | |
| Garlic, | chopped fine, 2 cloves | |
| Parsley | as needed | |
| Basil | as needed | |
| Oregano | as needed | |
| Red Onion, minced | 1/4, medium sized | |
| Roma Tomatoes, seeded and diced, | 6 ea | |
| Balsamic Vinegar, | as needed | |
| Goat Cheese, | 1 pkg | |
| Heavy Cream, | 1/2 cup | |
Direction:
Brush sheet pan with olive oil and lay sliced baguettes on sheet pan to make crostinis.
Brush top of baguette slices with olive oil and season with salt and pepper.
Toast in 400 degree oven until light brown, about 3 minutes
Mix tomatoes, garlic, and desired amount of herbs. Season it with salt and pepper and balsamic vinegar.
In a separate bowl, crumble goat cheese and mix with cream to consistency. Season it with salt and pepper and garlic.
Lay crostinis around a platter with tomato mixture in the middle and the goat cheese spread on the side. Sprinkle some chopped parsley over the platter and serve.
Fresh Pasta with Roasted Red Pepper and Tomato Sauce and Shrimp
4 servings Ingredients:(SAUCE) |
||
| Roasted red pepper | 1 can | |
| Roma tomatoes | 4 ea | |
| Garlic, thinly sliced | 3 cloves | |
| Basil, chopped | 1 stem | |
| Thyme | 4 sprigs | |
| Chicken broth | 2 cups | |
| Salt & Pepper | as needed | |
| Red pepper flakes | 1 Tbsp | |
| Shrimp, large | 12 ea | |
| Parmesan cheese, grated | as needed | |
(FRESH PASTA) |
||
| A.P. Flour | 1 # | |
| Eggs, | large 4 ea | |
| Salt | 1 Tbsp | |
| Extra Virgin Olive Oil | 2 Tbsp | |
Direction:
(for fresh pasta)
Put flour in a bowl and make a well.
Crack eggs inside well and add oil and salt.
Slowly combine
Knead for 15 minutes.
Let dough rest for 45 minutes.
Roll out thin, and cut to size desired.
(for sauce)
Cut roasted red peppers and tomatoes into chunks.
Sweat together with garlic and season with salt and pepper.
Simmer for 45 minutes and puree.
(assembly)
Saute shrimp on both sides and add the sauce.
Cook until shrimp is done and take them out, reserve, and keep warm.
Cook pasta in water until done and add to the sauce.
Place pasta and sauce in a bowl. Top pasta with reserved shrimp and grated cheese.
Tiramisù
| 4 servings
Ingredients: |
||
| Egg yolks | 5 ea | |
| Sugar | 5 oz | |
| Vanilla extract | 1 tsp | |
| Egg whites | 5 ea | |
| Cake flour | 4 oz | |
| Confectioners' sugar* | as needed (optional) | |
| Coffee liquer | as needed | |
(TIRAMISÙ CREAM) |
||
| Heavy cream | 1 cup | |
| Egg yolk | 4 ea | |
| Sugar | 3 oz | |
| Sweet Marsala wine | 3 fl oz | |
| Mascarpone, softened | 8 oz | |
Direction:
(for ladyfingers)
1. Line sheet pan with parchment paper.
Using a hand-mixer, whip egg yolk and 3 oz sugar until light and fluffy.
Using a hand-mixer, whip on high egg whites until foamy. While gradually adding 2 oz of sugar whip until medium peak.
Quickly but gently, fold in the egg white mixture into the yolk mixture.
Fold in the flour into the mixture.
Using a round tip, pipe onto the parchment paper.
Dust with generous amount of confectioners' sugar, if using.
Bake at 400 degree oven for 12-15 minutes until light brown.
Take out, cool, turn it over, brush with coffee liquer and reserve.
(for tiramisù cream)
Assemble molds. (a cup, a glass, a bowl, a bake pan, etc.)
Whip cream to soft peak. Cover and put it in a refrigerator and reserve.
Combine yolks, sugar, and marsala wine into a metal bowl and whisk it over a double boiler until it the temperature reached 165 degrees or until it thickens enough to leave the trail of a whisk while whisking.
Remove from heat. Using a hand-mixer, whip yolk mixture on high speed until cool.
Gently fold in the yolk mixture into mascarpone. Blend 1/3 whipped cream. When all blended, fold in the rest.
Pipe into mold, refrigerate until set, about an hour.
Garnish with cocoa powder dust (optional).
