Happy October and welcome back BSC. We had some recent family changes so we're currently one (wo)man down, but it works out since we may need a little adjustment period to ease back into things. So ladies, notice that the first recipe isn't posted until next week. Have fun!
Fettuccine Alfredo - October 10-16
from The New Best Recipe
1 2/3 cups heavy cream, preferably not ultrapasteurized
5 tablespoons unsalted butter
salt
1 recipe Fresh Egg Pasta, cut into fettuccine (or Buitoni brand fresh fettuccine)
2 ounces Parmesan cheese, freshly grated (1 cup)
ground black pepper
pinch freshly grated nutmeg
Bring 4 quarts water to a rolling boil in a large pot.
Combine 1 1/3 cups of the cream and the butter in a saute pan large enough to accommodate the cooked pasta. Heat over low until the butter is melted and the cream comes to a bare simmer. Turn off the heat and set aside.
When the water comes to a boil, add 1 tablespoon salt and the pasta to the boiling water and stir to separate the noodles. Cook until almost al dente. Drain the pasta and add it to the saute pan. Add the remaining 1/3 cup cream, the Parmesan, 1/2 teaspoon salt, pepper to taste, and the nutmeg. Cook over very low heat, tossing to combine the ingredients, until the sauce is slightly thickened, 1 to 2 minutes. Serve the fettuccine immediately in heated pasta bowls.
Serves 6 as an appetizer.
Chosen by Jennifer.
Homemade Baked Corn Dogs - October 17-23
from Kohler Created
1 cup reduced-fat milk
1 package active dry yeast
2 tablespoons extra-virgin olive oil, plus more for greasing
2 tablespoons packed light brown sugar
1 cup fine yellow cornmeal
1 1/2 cups all-purpose (whole wheat) flour, plus more for dusting and kneading
1 teaspoon salt
1/4 teaspoon baked soda
1/4 teaspoon cayenne pepper or paprika
1 package reduced-fat hot dogs
1 large egg, beaten
1 tablespoon black sesame seeds (optional)
Warm milk to 110 degrees in a small sauce pan and add yeast, stirring gently. Allow it to sit for two minutes to soften. While this is going, add olive oil, brown sugar, cornmeal into a bowl or mixer. Add the milk to this mix.
Stir in the flour, salt, baking soda, and cayenne pepper and mix into a sticky dough. You may need to add more flour if the mix is too sticky. We found that the recipe was a little off and needed a bit more flour.
Turn out the dough onto a floured surface and knead it out for a couple minutes. Shape it into a ball and place it in a lightly oiled container and cover it with a towel (We always put ours in the microwave with a towel over it so it stays at a good temperature). Let dough sit for 1 hour. While this is rising, prep your hot dogs by inserting sticks or skewers about 1-2 inches deep and set aside.
Preheat oven to 450 degrees.
Turn out dough onto a lightly floured surface and roll it out thin. We rolled ours to about 1/4 inch or less. The more dough you will have around your dogs, the thicker they will obviously be, so it's up to you!
Cut the dough into 1-inch strips that are about 10-12 inches long. Begin rolling the dough around the dogs, holding the dogs at an angle so that you are not overlapping the dough more than 1/4-inch. Pinch together ends or any open areas to seal.
Place on greased/sprayed baking sheet and brush with beaten egg. Add sesame seeds if desired.
Bake in oven for 15 minutes and then enjoy with your favorite dipping sauces!
Serves 6-8.
Chosen by Kathleen.
Chicken and Cheese Enchiladas - October 24-30
1 1/2 pounds tomatillos, husked and rinsed
1 to 2 serrano chile peppers, stemmed and seeded
1/2 cup low-sodium chicken broth
kosher salt
pinch of sugar
8 corn tortillas
3 cups shredded rotisserie chicken
2 1/2 cups shredded mozzarella and/or Monterey Jack cheese
1/3 cup fresh cilantro
2 tablespoons extra-virgin olive oil, plus more for greasing
3/4 cup crumbled queso fresco or feta cheese
Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar.
Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes.
Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.
Serves 4.
Chosen by Judy.
No comments:
Post a Comment