Scatola Libro

Ingredients:

orecchiette e rape for 4 people

gr. 250 of orecchiette of semoule from puglia

gr. 50 of tomatoes cuted in for side

6 filetts of anchovies

1 clove of minced garlic

gr.50 of extra virgin olive oil from puglia

one small chilly pepper

gr.250 of broccoli rape

Directions:

Clean the broccoli rape and to wash well.

To do brown the garlic with olive oil and chily pepper.

After add the anchovies and tomatoes and to cook for one minute.

In the other pan cook the broccoli rape in the water to boil and after 5 minute from the boil to add the orecchiette and little salt.

After the pasta is cooked drain all and to add in the pan with tomatoes and anchovies.

Put on the fire and saute all together.

Buon Appettito!

Recipe Submitted by: 

CHEF PALDERA

ITALIA

FLAVOURS OF MEDITERRANEAN TASTE OF PUGLIA

 COOKING WITH EXTRAVIRGIN OLIVE OIL

 

Click Here to Follow Chef Paldera

Lavender Brulee

Ingredients:

6 egg yolks

50g sugar

500ml milk

8 buds fresh lavender

Directions:

Bring milk and lavender buds to the boil then remove from heat. Let sit for 10 minutes.

Whisk the egg yolks with the sugar until it thickens and lightens in color.

Remove buds from milk and stir into the egg mixture with a spoon, do not whisk. It's alright if some leaves have stayed in the milk.

Pour into molds and place these into a dish with about 2cm of water on the bottom.

Place carefully into a pre-heated oven at 130ºC for approximately 1 hour.

Brulees will be ready when you tap the sides and it holds like a jelly. There should be no liquid.

Remove from water and let brulees sit for 30 minutes. They can be chilled if desired.

To finish the top, sprinkle lightly with castor sugar and use a small blow torch to caramelize the sugar. You can also heat up an old spoon in a gas flame until really hot then run smoothly over the sugar.

 Recipe Submitted by: 

Matt Clark

Culinary Madness

Matt Clark Culinary Consulting Services 

www.culinarymadness.webs.com

CHOCOLATE RASPBERRY LINZER COOKIES

Ingredients:

2 1/3 C. flour

1 tsp. baking powder

1/2 tsp. salt

1 C. sugar

3/4 C. butter, softened

2 eggs

1/2 tsp. almond extract

2 C. chocolate chips

3/4 C. raspberry jam

Confectioners' sugar

Directions:

In medium bowl, combine flour, baking powder and salt. Set aside. In large bowl, combine sugar and butter; beat until creamy. Beat in eggs and almond extract. Gradually beat in flour mixture. Divide dough in half. Wrap each half in plastic wrap and chill until firm. Preheat oven to 350ºF.

On lightly floured board roll half of dough to 1/8-inch thickness. Cut with 2 1/2-inch round cookie cutter. Repeat with remaining dough. Place on un greased cookie sheet and bake for 8 to 10 minutes. Cool completely. Melt chocolate chips over hot water, stir until smooth. Spread 1 teaspoon chocolate on flat side of cookie, top with 1 teaspoon of raspberry jam. Put cookies together to form a sandwich and sprinkle with confectioners' sugar. Yield: 3 dozen.

 Recipe By The Gourmet Mom

Lisa Montalva

CANDY CANE COOKIES

Ingredients:

2 1/2 C. all-purpose flour

1/2 tsp. salt

1 C. butter, softened

1 C. confectioners' sugar

1 egg

1 tsp. peppermint extract

1 tsp. vanilla extract

Red food coloring

Directions:

Preheat oven to 350ºF. Blend flour and salt in a small bowl. In a large bowl,

beat butter and sugar until light and fluffy. Beat in egg and extracts well,

then stir in flour and salt. Divide dough in half and color one half with 8

drops red food coloring; refrigerate, wrapped in plastic, for 2 hours.

Working with 1 teaspoon of dough at a time, form 5-inch long, pencil-thin

cylinders of each color. Twist one cylinder of each color together to look like

a candy cane. Sprinkle with crushed peppermint candy, if desired. Bake 12 to 15

minutes. Cool on racks and store in covered tins.

Makes about 4 dozen candy canes.

 Recipe By The Gourmet Mom

Lisa Montalva

HOLIDAY COFFEE

Ingredients:

10-cup pot of coffee

1/2 C. granulated sugar

1/4 C. unsweetened cocoa

1/4 tsp. cinnamon

1/3 C. water

Directions:

Over medium heat boil sugar, cocoa, cinnamon and water for 1 minute, stirring frequently. Add to coffee, stir and serve immediately. Stir again if served later. Serve with whipped topping, milk and sugar.

 Recipe By The Gourmet Mom

Lisa Montalva

CHRISTMAS GELATIN SALAD

Ingredients:

1 (20 oz.) can pineapple slices

2 3/4 C. water

1 large box lemon gelatin

10 maraschino cherries

2 1/4 C. pineapple juice

1 large box strawberry gelatin

1 (16 oz.) can whole cranberry sauce

Directions:

Drain pineapple, reserving 3/4 cup juice. Heat reserved 3/4 cup juice with 2 3/4 cups water to boil. Stir in lemon gelatin until dissolved. Chill until slightly thickened.

Spoon 1 cup of the mixture into a shallow 2-quart mold. Arrange pineapple slices on top. Insert a maraschino cherry in center of each pineapple slice. Pour remaining lemon gelatin over. Chill until almost set. Meanwhile, heat 2 1/4 cups pineapple juice to boil. Stir in strawberry gelatin until dissolved. Chill until slightly thickened. Stir in cranberry sauce. Spoon over top if prefer.

 Recipe By The Gourmet Mom

Lisa Montalva

CANDY CANE CHEESECAKE

Ingredients:

1 1/3 C. chocolate cookie crumbs

2 T. granulated sugar

1/4 C. butter

1 1/2 C. sour cream

1/2 C. granulated sugar

3 eggs

1 T. flour

2 tsp. vanilla extract

1/4 tsp. peppermint extract

24 oz. cream cheese

2 T. butter

2/3 C. crushed peppermint candy

Directions:

Preheat oven to 325ºF.

Combine first 3 ingredients and press into a 9-inch spring form pan.

Blend sour cream, sugar, eggs, flour and both extracts until smooth. Add cream

cheese and the 2 tablespoons butter. Stir in crushed candy. Pour into crust and

bake on lowest rack of oven for 50 to 60 minutes or until firm. Allow to cool

(top may crack) and refrigerate overnight.

Remove from pan and serve.

Top with sweetened whipped cream and garnish with

candy cane if desired.

 Recipe By The Gourmet Mom

Lisa Montalva