Sausage Farfalle
See Video from the tv episode!
Ingredients:
2 tbsp olive oil
1 lb spicy Italian sausage, casings removed
1 cup chopped onion
3 garlic cloves, minced
1 can crushed tomatoes
1/2 cup whipping cream
1 lb farfalle (bow-tie pasta)
1/2 cup chopped fresh basil
freshly grated pecorino romano cheese
1. Heat oil in heavy large skillet over medium-high heat. Add sausage and saute until no longer pink, breaking up with back of fork, about 5 minutes. Add onion and garlic; saute until onion is tender and sausage is browned, about 3 minutes longer. Add tomatoes and cream. Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes. Season to taste with salt and pepper.
2. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup of the pasta water. Return pasta to the pot. Add sausage mixture and toss over medium-low heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry.
3. Transfer pasta to serving dish. Sprinkle with basil. Serve cheese as a side garnish. And serve!
Spaghetti Squash & Meatballs
Ingredients:
Spaghetti Squash
* 2 x 3-pound spaghetti squashes
* 3 tbsp butter
* 2 tbsp olive oil
* 2 cloves garlic, minced
* Salt and pepper
* 1/2 cup freshly grated Reggiano-Parmigiano
Feta-stuffed Meatballs
* 1 lb. ground beef
* 1 tbsp Worcester sauce
* 1 tbsp Dijon mustard
* 1 x egg, beaten
* 1 x small onion, minced
* 1/2 bunch flat leaf parsley, chopped finely
* 1 sprig rosemary, stems removed, chopped finely
* Salt and pepper
* 1 oz feta cheese, cut into 1/2-inch cubes
* 1 tbsp canola oil
Instant Tomato Sauce
* 6 x large tomatoes
* 2 tbsp olive oil
* 2 cloves garlic, minced
* 2 x shallots, minced
* 1/4 – 1/2 tsp chili pepper flakes
* 1 x palmful basil leaves, chopped finely
* Salt and pepper to taste
Directions:
Spaghetti Squash
1. Preheat oven to 400°F
2. Half and seed squashes. In a large baking dish, add 1/4-inch water and place squash, cut side down in dish. Cover tightly with aluminum foil. Bake for 30 minutes, or until squash is tender when forked.
3. When squash is cooked, use a fork to scoop flesh away from the skin and separate the strands.
4. In a sauté pan over medium-high heat, add butter, oil and garlic. Add garlic, stir for 1 minute, then add squash and sauté for 3 minutes, tossing occasionally.
Feta-Stuffed Meatballs
1. In a medium bowl, combine meat, Worcester, Dijon, egg, parsley and rosemary. Do not overwork.
2. Take the equivalent of a golf ball-size amount of meat mixture. Use your thumb to form a large dimple in the center of the ball. Set a piece of feta in the dimple and form the meatball around the cheese so that it is sealed in the center.
3. In a sauté pan over medium-high heat, add oil. Add meatballs and cook for approximately 12 minutes, turning occasionally until entire exterior is browned and meatball is cooked throughout.
Instant Tomato Sauce
1. Slice the top 1/4-inch each tomato.
2. In a sauté pan over medium-high heat, add oil, garlic, shallots and chili flakes. Cook for 2 minutes. Using the largest side of a grater, grate tomatoes from the cut side directly into the pan. Discard the last bit of skin that remains. Saute for about 3 minutes, then add basil, salt and pepper. Sauté for 1 more minute.
3. To serve, plate spaghetti, top with sauce and 3 meatballs. Sprinkle with Reggiano-Parmigiano.
Chili-Rubbed Chicken (with Roasted Garlic Sauce)
4 tbsp/60 mL melted butter
4 tbsp/60 mL flour
4 tsp/20 mL chili powder
4 boneless chicken breasts
12 garlic cloves, unpeeled
3/4 cup/175 mL chicken broth
3/4 cup/175 mL dry white wine
1/2 tsp/2 mL dried sage
Salt and pepper to taste
Preheat oven to 375 F (190 C). Combine 2 tbsp (25 mL) melted butter, 2 tbsp (25 mL) flour and 3 tsp (15 mL) chili powder in a small bowl. Rub mixture on chicken, sprinkle with salt and pepper. Place chicken in a small roasting pan; scatter garlic around chicken. Roast chicken for 30 minutes. Transfer garlic to plate. Return chicken to oven and roast another 10 to 20 minutes. Meanwhile, peel garlic and mash. Stir remaining 2 tbsp (25 mL) butter and 2 tbsp (25 mL) flour in heavy saucepan over medium heat for 1 minute. Gradually whisk in broth and wine. Add sage, mashed garlic and remaining 1 tsp (5 mL) of chili powder. Bring gravy to boil, whisking occasionally, for about 8 minutes. Continuing to stir, reduce heat and simmer for another 3 to 5 minutes. Season to taste with salt and pepper. Transfer chicken to platter and serve with gravy.
Serves 4.
(Originally printed in TV Guide Live: Celebrity Chef)
Linguini with Chicken & Leeks
4 tablespoons olive oil
4 boneless skinless chicken breast halves
2 tablespoons butter
3 large leeks (white and pale green parts only), thinly sliced or 1 large onion, chopped
4 garlic cloves, minced
1 28-ounce can Italian plum tomatoes, not drained, chopped
1 pound linguini, freshly cooked
1 cup grated Parmesan cheese
1/4 cup chopped fresh basil
Heat 2 tablespoons of oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add to skillet and saute until just cooked through, about 3 minutes per side. Cool slightly. Thinly slice chicken crosswise and set aside.
Melt butter and remaining olive oil in same skillet over medium-low heat. Add leeks and garlic and saute until leeks are very tender, about 10 minutes. Stir in tomatoes and chicken. Cook until mixture is just heated through, about 2 minutes. Season generously with salt and pepper. Combine chicken mixture, linguini and 1/2 cup Parmesan cheese in large bowl; toss well. Sprinkle with basil. Serve.
(Originally published on favefoods.com)
Crusty Chicken Breasts with Chopped Salad
CRUSTY CHICKEN BREASTS:
3/4 cup fresh bread crumbs (175 ml)
1/4 cup grated Parmesan cheese (50 ml)
1 tsp. grated lemon rind (5 ml)
1 egg, lightly beaten
4 boneless skinless chicken breasts (about 1 lb/ 500g)
Pinch each salt and pepper
2 tbsp olive oil (25ml)SALAD:
2 tbsp chopped fresh basil (25ml) or 1/2 tsp (2ml) dried
2 tbsp olive oil (25ml)
1 tbsp each balsamic vinegar and lemon juice (15 ml)
Pinch each salt and pepper
6 cups arugula, trimmed (1.5 L)
4 ripe plum tomatoes, seeded and chopped
1/4 cup chopped red onion (50 ml)
In a shallow dish, combine bread crumbs, Parmesan cheese and lemon rind.
Pour egg into a second shallow dish.
Sprinkle chicken salt and pepper. Dip each breast into egg, turing to coat; dip into crumb mixture, turning and pressing to coat evenly.
In a large skillet, heat oil over medium-high heat; cook chicken for about 5 minutes per side or until browned and no longer pink inside.
Meanwhile, in a large bowl, whisk together basil, oil, vinegar, lemon juice, salt and pepper. Add arugula, tomatoes and onion; toss to coat. Divide salad among plates; top each with chicken.
Sweet Potato Wedges
1 egg
1 garlic clove, minced
1 tbsp/15 mL chili powder
3 medium sweet potatoes, peeled and cut into eighths lengthwise
3/4 cup/175 mL breadcrumbs
3/4 cup/174 mL Parmesan cheese
1 tsp/5 mL each of dried basil and oregano
Mix together egg, garlic and water in a bowl. Add potatoes and toss to coat. In shallow dish, combine breadcrumbs, Parmesan, basil and oregano. Roll potato wedges in crumb mixture to coat well. Bake on greased baking sheet in 425 F (220 C) oven for 15 minutes. Turn wedges and bake for 12 to 15 minutes more, or until tender.
Serves 4 to 6.
Roast Turkey
For turkey:
3 tablespoons chopped fresh rosemary
3 tablespoons chopped fresh thyme
3 tablespoons chopped fresh tarragon
1 tablespoon ground pepper
2 teaspoons salt
1 20- to 21-pound turkey, neck and giblets reserved
Fresh herb sprigs
2 tablespoons vegetable oil6 tablespoons (3/4 stick) butter, melted
4 cups canned low-salt chicken brothFor gravy:
1/2 cup all purpose flour
1/2 cup dry white wine
3 tablespoons butter
12 ounces fresh shiitake mushrooms, stemmed, sliced
1 tablespoon plus 1 teaspoon chopped fresh rosemary
4 cups low-salt chicken broth
1/3 cup whipping cream
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh tarragon
Mix first 5 ingredients in small bowl. Pat down turkey with paper towels. Place on rack set in large roasting pan, then brush with oil. Rub herb mix all over turkey. Place turkey neck and giblets in roasting pan. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before roasting.)
Position rack in lowest third of oven and preheat to 425°F. Drizzle melted butter all over turkey. Pour 2 cups broth into pan. Roast turkey 45 minutes. Remove turkey from oven and cover breast with foil. Reduce oven temperature to 350°F. Return turkey to oven; roast turkey 1 hour. Remove foil from turkey; pour remaining 2 cups broth into pan. Roast for about 1 hour and 40 minutes, basting occasionally with pan juices until meat thermometer inserted into thickest part of thigh registers 180°F. or until juices run clear when thickest part of thigh is pierced with skewer. Remove turkey from pan; tent with foil. Let stand 30 minutes. Reserve liquid in pan for gravy.
Gravy:
Mix flour and wine in small bowl until smooth paste forms. Melt butter in heavy large saucepan over medium-high heat. Add mushrooms and rosemary and sauté until mushrooms begin to soften, about 3 minutes. (Can be made 3 hours ahead. Cover flour paste tightly. Let paste and mushrooms stand at room temperature.)
Discard turkey neck and giblets from pan juices in roasting pan. Transfer pan juices to large glass measuring cup. Spoon off fat. Add enough chicken broth to measure 5 cups; add to saucepan with mushrooms. Add flour paste and whisk until smooth. Bring mixture to boil, stirring frequently. Boil until thickened to light gravy, about 10 minutes. Mix in cream, thyme and tarragon. Season with salt and pepper. Serve turkey with gravy.
(Site exclusive!)
Mushroom & Chestnut Stuffing
16 cups of old-fashioned white bread, cut into 1/2-inch cubes, (about 1 1/2 to 2 loaves)
1/2 cup (1 stick) butter
3 large onions, chopped
1 pound mushrooms, sliced
5 celery stalks, chopped
1 1/2 pounds fresh chestnuts, roasted, shelled, chopped (about 3 cups) or 3 cups steamed chestnuts in jar, very coarsely chopped (about 15 ounces)
1/4 cup chopped fresh thyme
3 tablespoons chopped fresh rosemary
1/2 teaspoon ground nutmeg1 1/2 cups canned low-salt chicken broth
Preheat oven to 400°F. Divide bread between 2 large baking sheets. Bake until golden, stirring occasionally, about 25 minutes. Transfer to large bowl.
Melt butter in heavy large skillet over high heat. Add onions and cook until golden brown, stirring occasionally, about 20 minutes. Reduce heat to medium. Add mushrooms; stir until mushrooms begin to soften and release juices, about 5 minutes. Add celery and stir 2 minutes. Mix contents of skillet into bread cubes. Mix in chestnuts, thyme, rosemary and nutmeg. Season to taste with salt and pepper. (Can be prepared one day ahead. Cover and refrigerate.)
Preheat oven to 350°F. Butter 15x10x2-inch baking dish. Mix 1 1/2 cups broth into stuffing. Transfer to prepared dish. Cover with buttered foil. Bake until heated through, about 1 hour 15 minutes.
(Site exclusive!)
Rice Salad
4 cups cooked brown short-grain rice
1/2 cup black raisins
1/2 yellow apple, diced into 1/2" cubes
3 T sliced almonds
1/2 cup extra virgin olive oil
Juice of one lemon
3 garlic cloves, minced
3 tsp. curry powder
1 tsp. salt
Ground pepper to taste
In a mixing bowl, combine rice, raisins, apples, and almonds. In a measuring cup, combine oil, lemon, garlic, curry, salt, and pepper. Mix well. Pour over rice and toss to coat. Chill.
Serves 8 as a side dish.
Gift-Wrapped Chocolate Cake
1 Chocolate cake recipe of your choice
1 Frosting recipe of your choice
6 oz (175 g) Semi-sweet chocolate
1/4 cup (50 mL) Light corn syrup
Preparation
Use a 9 x 13 inch cake pan for baking cake.
First prepare the chocolate paste for making the chocolate "ribbons." Melt 6 oz (175 g) of semi-sweet chocolate and 1/4 cup (50 mL) of light corn syrup in a double boiler and stir till smooth. Transfer to small bowl and cover with plastic wrap with the wrap directly on the surface of the mixture. Let stand until paste is shiny and pliable (usually between 2-6 hours).
Prepare cake batter according to instructions. Put in greased cake pan and bake according to instructions. Make frosting.
To assemble cake cut into three 4 1/3 x 9 inch rectangles.
Place one third on a serving platter and spread frosting on top. Top with second third and spread frosting. Repeat with third layer and frost top and sides. Refrigerate until the frosting is firm, about 1 hour.
Take chocolate paste and form into flattened ball. Place on large sheet of wax paper, cover with other piece of wax paper and roll it out to a rectangle less than 1/8 of an inch thick. Cut chocolate into ribbons. Arrange on cake lengthwise and crosswise letting the ends hang down the sides simulating a gift-wrapped present. Trim the ends. Make a bow with remaining strips and place on center of cake.
(Originally demonstrated/cooked by Colin on BalanceTV)
Colin & Brad's Recipe for Instant Laughter
Ingredients
6 cups listening to other actors
6 cups quick reaction time
3 cups passion for variety and new situations
1 cup lack of preparation
2 cups wit
11/2 Tbs. trust in yourself
2 Tbs. trust in the other guy
1 handful of unpredictability
3 cups self-confidence
1 set loose clothes
2 cups sense of play
1 shtick (1/2 cup) pure fun
1/2 cup attempts to break each other up on stage
1 faked death, the more horrible the better
Sprinkling of swear words, to elicit easy laughs
2 cups ability to put aside any residual shyness or inhibitions
1 cup canniness for choosing right audience volunteers
6 cups good energy (laughter, not new age philosophy) from audience
2 cups fearlessness when it comes to looking like a complete idiot
Method:
Once the game has been established and audience members have called out situations, begin to mix the improv. It can be stirred, shaken, whipped, beaten or, preferably, all of the above, as improv comedy is often highly physical. You may want to use a whisk, but be careful of what implements you choose, taking special care to avoid foam-rubber pieces like the ones used on "Whose Line Is It Anyway?"
(Originally pubished in the Cape Cod Times)