Archives for January 2014

Teri’s Tomato-Sausage Risotto

Teri's Tomato-Sausage Risotto
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Ingredients
  1. 1 28oz. can diced tomatoes in juice
  2. 1 Tablespoons olive oil
  3. 3/4 lb. sweet or hot Italian sausage, casings removed
  4. 1 small onion, finely chopped
  5. coarse salt and ground pepper
  6. 1 cup Arborio rice
  7. ½ cup dry white wine
  8. 1 bunch flat-leaf spinach (10-14 oz), chopped, about 7 cups
  9. ½ cup grated Parmesan cheese, plus more for serving
  10. 2 Tablespoons butter
Instructions
  1. In a small saucepan, combine tomatoes with all of the juice and 2 cups water. Bring to a simmer and keep warm over low heat. In a medium saucepan, heat oil over medium. Add sausage and onion; season with salt and pepper. Cook, breaking up sausage with a spoon, until sausage is opaque and onion has softened, about 5 minutes. Add rice; cook, stirring until well coated, 1-2 minutes. Add wine; cook, stirring until absorbed, about 1 minute. Add about 2 cups hot tomato mixture to rice; simmer over med-low heat, stirring occasionally, until absorbed, 4-5 minutes. Continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, about 25 minutes total. (you may not have to use all the liquid). Remove pan from heat. Stir in spinach, Parmesan, and butter; season with salt and pepper. Serve immediately (risotto thickens as it cools) and sprinkle with additional Parmesan, if desired.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Winter Vegetable Cream Soup

Winter Vegetable Cream Soup
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Ingredients
  1. 1/4 cup butter
  2. 1 parsnip
  3. 3 carrots
  4. 1 medium potato
  5. 2 ribs of celery
  6. 1/4 cup finely chopped parsley
  7. 1 Tablespoons chopped chives
  8. 1/2 teaspoon salt
  9. 1/2 teaspoon pepper
  10. 2 cups chicken stock
  11. 1 cup half and half
  12. 1/4 teaspoon grated nutmeg
Instructions
  1. Melt the butter.  Sauté the vegetables and herbs until tender.  Add chicken stock and cook for 20 minutes. Puree using a blender - immersion or stand.  Add cream and nutmeg. You can grate a little bit of nutmeg on top of each serving of soup.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Karen’s Crispy Pork Medallions

Karen’s Crispy Pork Medallions
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Ingredients
  1. 2 Tablespoons Dijon mustard
  2. 1 (1 lb) pork tenderloin trimmed and cut into 8 medallions
  3. 1/2 cup panko
  4. 1 Tablespoon chopped fresh parsley
  5. 1 Tablespoon minced fresh thyme
  6. 1/8 teaspoon salt
  7. 1/8 teaspoon freshly ground pepper
  8. 2 Tablespoons extra-virgin olive oil
Instructions
  1. Preheat oven to 450 degrees. Rub mustard evenly over pork medallions. Combine panko, the, parsley, salt & pepper in a large bowl. Dredge pork in panko mixture. Heat a large ovenproof skillet over medium high heat. Add oil to pan; swirl to coat. Add pork; saute 2 minutes or until golden brown. Turn pork. Place skillet in oven; bake at 450 for 8 minutes or until pork reaches 145 degrees. Let stand 3 minutes.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Deb’s Chinese Chicken Noodle Salad

Deb’s Chinese Chicken Noodle Salad
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Ingredients
  1. 4 cups (8 oz) cooked angel hair noodles
  2. ¾ cups JADE Sichuan Peanut Sauce
  3. About 2 cups coarsely shredded cooked chicken
  4. 1 cup diced cucumber
  5. 1 cup diced red bell pepper
  6. ¼ cup thinly sliced green onions
  7. ¼ cup chopped cilantro
  8. chopped peanuts (optional)
Instructions
  1. In a wide shallow bowl, mix noodles with ½ cups peanut sauce. Mound chicken, cucumber and red pepper on noodles. Drizzle with more sauce to taste. Sprinkle with onions and cilantro. And chopped peanuts if desired.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/