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					PASTA AND RICE DISHES
Table of Contents

Pasta/rice Dishes ................................................................................................................. 3
  Barley Risotto with Asparagus ....................................................................................... 4
  Cream of Chicken Soup .................................................................................................. 5
  Egg Pasta Dough ............................................................................................................. 6
  Gnocchi ........................................................................................................................... 7
  Linguine with Broccoli and Scallops .............................................................................. 8
  Mediterranean Chicken Salad ......................................................................................... 9
  Paella ............................................................................................................................. 10
  Pasta and Roasted Vegetables ....................................................................................... 11
  Pear Risotto ................................................................................................................... 12
  Pesto .............................................................................................................................. 13
  Roasted Vegetables with Fettuccine ............................................................................. 14
  Summer Orzo Salad ...................................................................................................... 15
  Wild Rice Salad ............................................................................................................ 16




                                                                                                                                       2
Pasta/rice Dishes




                    3
Barley Risotto with Asparagus

1 1/2 pounds asparagus
5 1/2 cups water
1 teaspoon salt
3 tablespoons olive oil
1 onion; finely chopped
1 teaspoon black pepper
1 1/4 cups pearl barley
1/2 cup dry white wine
1 clove garlic; minced
1/3 cup Romano cheese; grated
1/2 cup hazelnuts; toasted and chopped



Cut top third of each asparagus stalk diagonally into 1/2-inch-thick slices, reserving tips
and slices together, then coarsely chop remainder. Bring water and salt to a boil in a 3- to
4-quart saucepan, then add chopped asparagus and cook, uncovered, until very tender, 6
to 7 minutes. Place asparagus in a food processor, reserving water in saucepan. Bring
back to a boil, and add asparagus tips and tender slices. Cook, uncovered, about 2
minutes. Move asparagus into ice water, again leaving water in saucepan. Add wine and
enough additional water to make 4 cups.

Saute onion in olive oil with black pepper until starting to brown. Add barley and toast
for about 1 minute. Place onion in saucepan with 4 cups liquid. Bring to boil and reduce
to simmer. Cook until barley is chewy, about 40 minutes.

Add minced garlic to food processor with asparagus stems and puree.

Stir pureed asparagus to barley. Add Romano cheese and stir well. Season generously
with black pepper. The taste will be significantly altered with the addition of pepper.

Pour risotto into bowls and top with asparagus tips and hazelnuts.




                                                                                           4
Cream of Chicken Soup

1/4 cup butter
1/3 cup flour
3 cups chicken stock
2 stalks celery; finely sliced
2 carrots; finely sliced
1/2 onion; finely chopped
1 tablespoon fresh thyme and rosemary; chopped
1 cup milk
1 cup heavy cream
2 chicken breasts; cut up
1 cup rice; cooked

Melt butter in a Dutch oven over low heat. Add flour and cook until golden brown.
Slowly add chicken stock, stirring constantly. Bring to boil, and add celery, carrots,
onion, herbs, and salt and pepper, to taste. Cook vegetables until tender, but not mushy.

Add milk, cream, and chicken. Simmer over low heat for 5 minutes, until chicken is
cooked. Add rice and serve.




                                                                                            5
Egg Pasta Dough

4 large eggs
1/2 teaspoon salt
3 1/2 cups flour
3 tablespoons water

Mix eggs, salt, flour, and as much water as necessary to make a smooth and workable
dough. Knead for about 10 minutes. Let rest for 10 minutes. Knead again until smooth
and elastic.

Roll out, as desired.




                                                                                       6
Gnocchi

3 large baking potatoes; cleaned
1 egg
1 teaspoon salt
1/4 teaspoon ground white pepper
1 pinch nutmeg
1/4 cup parmesan cheese; grated
2 cups flour

Bake pierced potatoes at 400°F for about 45 minutes.

As soon as possible, peel the hot potatoes and process through a potato ricer. Alternately,
a food mill or grater can be used. Spread out thinly on a cookie sheet. Allow to cool
completely.

Mix egg, salt, pepper, and nutmeg. Knead cold potatoes and egg mixture, adding cheese
and flour until smooth but slightly sticky, about 3 minutes.

With hands, roll 1/2 inch thick ropes. Slice the ropes into 1/2 inch rounds. Make a small
ball out of dough. Place the ball on a fork and push down with thumb. There should be
ridges on one side and an indentation on the other side.

Gnocchi must either be cooked immediately or individually frozen. If freezing, place
each piece on a cookie sheet, without letting them touch.

Bring a large pot of salted water to a boil over high heat. Boil gnocchi in batches until
they rise to the top and then appear to be leaping out of pot. Use a slotted spoon to
remove cooked gnocchi.

Top with sauce and serve hot.

Yield: 4 servings




                                                                                            7
Linguine with Broccoli and Scallops

12 ounces scallops
1/4 cup water
4 teaspoons cornstarch
8 ounces linguine
6 cups broccoli florets
1 large red onion
1 cup apple juice
2 tablespoons dry white wine
2 cloves garlic; minced
1 tablespoon fresh thyme; chopped
1 tablespoon fresh oregano; chopped
1 tablespoon basil; chopped
1/4 teaspoon black pepper
6 ounces sundried tomatoes, in olive oil; drained, roughly sliced
1/4 cup parmesan cheese

If scallops are large, cut into 1" pieces. Set aside.

Mix water and cornstarch in a small bowl. Set aside.

Cook linguine until al dente. Steam broccoli florets over boiling linguine until bright in
color.

Mix onions, apple juice, wine, garlic, thyme, oregano, basil, and pepper in a large skillet.
Bring to a boil over high heat. Add scallops (if using cooked scallops, skip this step and
add in with tomatoes). Cover and bring to a boil. Reduce heat and simmer until scallops
are opaque, about 2 minutes. Remove scallops. Add cornstarch and water to sauce. Cook
over medium heat, stirring until mixture thickens and boils. Cook and stir 2 more
minutes.

Drain pasta and toss with broccoli, tomatoes, scallops and sauce. Sprinkle with cheese.
Serve hot.

Yield: 4 servings




                                                                                             8
Mediterranean Chicken Salad

6 tablespoons olive oil
2 1/2 tablespoons tarragon vinegar
1 tablespoon tarragon; chopped
1/2 tablespoon lemon juice
1/2 tablespoon Dijon mustard
3 cups cooked chicken; diced
1/2 cup orzo
1 cup cherry tomatoes
6 ounces marinated artichoke hearts
1/2 cup black olives; chopped
1 1/2 tablespoons capers; drained

Whisk together olive oil, vinegar, tarragon, lemon juice, and mustard. Season with salt
and pepper. Add 1/4 cup dressing to chicken. Reserve remaining dressing.

Cook orzo in salted boiling water until al dente. Drain and rinse under cold water. Mix in
remaining dressing. Toss with chicken, tomatoes, artichokes, olives and capers.

Season with salt and pepper. Serve cold.




                                                                                          9
Paella

4 tablespoons achiote oil
1 1/4 cups brown rice
1 large onion; chopped
1 red bell pepper; chopped
2 cloves garlic
12 ounces squid; cut into rings
2 1/4 cup chicken broth
1/2 cup dry white wine
1/2 teaspoon saffron threads
8 ounce can tomato; chopped
1 bay leaf
1/4 teaspoon lemon peel; finely grated
4 ounces chorizo; 1/4 inch slices
8 ounces chicken; cubed
1/2 cup peas
24 mussels; scrubbed
8 ounces shrimp; peeled, deveined
8 ounces scallops

Heat oil in a large skillet over medium-high heat. Toast rice in oil. Add onion, bell pepper
and garlic. Saute for about 2-3 minutes. Add squid and cook until lightly browned. Add
stock, wine, and saffron. Bring to a boil.

Add tomatoes, bay leaf, lemon peel, chicken, and chorizo sausage. Season with salt and
pepper. Return to a boil and cover. Reduce heat to simmer and cook until water is
absorbed, about 15 minutes. Add peas, mussels, shrimp, and scallops. Cook until mussels
have opened and seafood is cooked.

Serve immediately.




                                                                                         10
Pasta and Roasted Vegetables

1 cup dry white beans
1 pound cauliflower
1 pound summer squash
3 medium shallots
8 ounces pasta
8 ounces sun dried tomatoes; packed in olive oil
8 ounces fresh mozzarella
1/2 cup olive oil
1 tablespoon fresh rosemary; chopped
1 teaspoon red pepper flakes
1 tablespoon fresh oregano; chopped
1 tablespoon fresh thyme; chopped
1 teaspoon sea salt
1 teaspoon black pepper

Soak beans in water overnight in a large covered pot. Drain water and rinse beans well.
Refill pot with water and cook for about 30 minutes, until tender, but not mushy.

Cut cauliflower into bite sized florets. Peel summer squash. Slice into 1/2" pieces. Peel
and slice shallots. Place on a cookie sheet and sprit with olive oil. Bake at 450°F for
about 20 minutes, until vegetables are fork tender.

Cook pasta until al dente in salted water. Drain, rinse and set aside.

Drain sun dried tomatoes, pouring oil into a measuring cup. Cut tomatoes into thin slices.

Drain fresh mozzarella. Cut into 1/2" cubes.

Add enough olive oil to the tomato oil to equal 1/2 cup. Mix oil, rosemary, red pepper
flakes, oregano, thyme, salt and pepper. Toss beans, vegetables, pasta, oil and tomatoes.

Serve warm, not hot, with fresh mozzarella cubes on top.

Yield: 8 servings




                                                                                            11
Pear Risotto

6 cups low sodium chicken broth
2 ounces prosciutto; thinly sliced, chopped
1 tablespoon extra virgin olive oil
1 medium shallot; minced
2 sage leaves; minced
1 cup arborio rice
2 pears; diced
1/3 cup dry white wine
2 tablespoons parmesan cheese
1 tablespoon butter

Bring broth to a boil, reduce heat to simmer and cover pan.

Saute prosciutto and shallot in olive oil until starting to brown. Add minced sage, rice and
half of the chopped pear. Stir until rice is coated with oil and starting to brown. Stirring
constantly, add wine. Cook until most of the wine has been absorbed. Add 1 cup of
boiling broth and stir until broth is nearly absorbed. Repeat, using 1/2 cup of broth for
each addition, until rice becomes creamy and tender.

Add remaining pears and continue adding broth in 1/2 cup intervals.

Remove from heat. Add cheese and butter and season with fresh ground pepper.

Serve hot with additional cheese.

Yield: 4 servings




                                                                                         12
Pesto

4 cups fresh basil; packed
1/2 cup olive oil
1/3 cup pine nuts; toasted
2 cloves garlic
1/2 cup parmesan cheese
1 teaspoon kosher salt

Place basil, olive oil, pine nuts and garlic in a food processor and process until a
consistent paste forms. Sides of bowl may need to be scraped. Add cheese and salt. Blend
until smooth.

For pesto pasta, add a ladle of pasta water to a bowl of pesto and then toss back with
cooked, drained pasta. This will help the pesto adhere to the pasta.

Pesto can be frozen in ice cube trays or muffin tins and defrosted as needed. Wrap very
tightly and place in a plastic bag, if freezing.




                                                                                          13
Roasted Vegetables with Fettuccine

1 medium eggplant
4 medium red potatoes
4 large bell peppers, multi-colored
1 large red onion
2 large tomatoes
12 ounces fettuccine; uncooked
1/3 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon basil; chopped
1 1/2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup pine nuts; toasted

Slice eggplant into 3/4" circles. Quarter the larger slices and halve the smaller slices. Salt
both sides of each slice and place in a colander. Allow to sit for 30 minutes. Rinse and pat
dry.

Wash potatoes, leaving skin on. Cut in half lengthwise. Cut into 1/2" slices. Place in cold
water.

Cut bell peppers into strips. Cut red onion in half, and then slice finely, forming half-
moons. Quarter tomatoes.

Place parchment paper or aluminum foil on 2 cookie sheets. Place eggplant slices and
potato slices on cookie sheets. Spray well with vegetable oil. Place bell peppers and
onions on top of eggplant and potato.

Bake at 475°F for about 30 minutes. Add tomatoes, and bake an additional 15 minutes.

Prepare fettuccine, as directed.

Mix olive oil, vinegar, basil, mustard, salt and pepper.

Toss pasta, vegetables and vinaigrette. Top with pine nuts and serve.




                                                                                            14
Summer Orzo Salad

8 ounces orzo
1 tablespoon olive oil
4 tablespoons red wine vinegar
3 tablespoons pesto
2 tablespoons lime juice
5 tablespoons olive oil
2 medium zucchini; sliced
1 red, yellow, orange bell pepper; cubed
2 large heirloom tomatoes; diced
1/2 cup basil; thinly sliced
1 pound shrimp; cooked
8 ounces fresh mozzarella; cubed

Cook orzo in salted water. Drain and toss with one tablespoon olive oil.

Mix vinegar, pesto, lime juice, and remaining olive oil. Set aside.

Broil zucchini and bell pepper for about 3 minutes. Add zucchini, bell pepper, tomatoes,
basil, shrimp,and mozzarella to orzo. Top with vinaigrette and toss. Season with salt and
pepper. Refrigerate prior to serving.




                                                                                        15
Wild Rice Salad

6 ounces marinated artichoke hearts; undrained
2 cups wild rice; cooked
1 cup peas
8 ounces water chestnuts; sliced
4 ounces mozzarella cheese; shredded
1 red bell pepper; roasted, peeled and diced
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon tarragon; finely chopped
1/2 teaspoon Dijon mustard
3 drops hot pepper sauce

Drain artichokes, reserving 2 tablespoons of the liquid.

Mix artichokes, wild rice, peas, water chestnuts, cheese, and bell pepper.

Combine olive oil, vinegar, tarragon, mustard, and hot pepper sauce.

Toss rice and vinaigrette. Refrigerate overnight.




                                                                             16
Index
Barley Risotto with Asparagus ............. 4                   Pasta and Roasted Vegetables ............. 11
Cream of Chicken Soup ........................ 5                Pasta/rice Dishes ................................... 3
Egg Pasta Dough ................................... 6           Pear Risotto ......................................... 12
Gnocchi ................................................. 7     Pesto .................................................... 13
Linguine with Broccoli and Scallops .... 8                      Roasted Vegetables with Fettuccine ... 14
Mediterranean Chicken Salad ............... 9                   Summer Orzo Salad ............................ 15
Paella ................................................... 10   Wild Rice Salad .................................. 16




                                                                                                                         17

				
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