Archive for July 13, 2011

Simply Lasagna….

Posted in All, Pastas Italianas on July 13, 2011 by rroach2
Serves 6
Ingredients
  • Butter for greasing the ramekins
  • 12 lasagna sheets
  • 2 tablespoons extra-virgin olive oil
  • 2 cups pancetta, cut into 1/4-inch pieces
  • 3 cups frozen corn, thawed
  • 1/2 cup whipping cream, at room temperature
  • 3 cloves garlic, minced
  • 1 cup (8 ounces) mascarpone cheese, at room temperature
  • 1 cup (4 ounces) finely grated Romano cheese, plus 1/2 cup (2 ounces)
  • Zest of 1 large lemon
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 packed cup chopped fresh basil leaves
  • 1 1/2 cups (6 ounces) shredded sharp provolone cheese
  • Extra-virgin olive oil for drizzling
Instructions
For this recipe, you’ll need six 10-ounce ramekins, each 2 1/2 inches tall and 3 1/2 inches in diameter.
  1. Place an oven rack in the center of the oven. Preheat the oven to 375 degrees. Butter six 10-ounce ramekins. Set aside.
  2. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, stirring occasionally, about 8 minutes. Using 2 cooked lasagna noodles in an “x” shape, line each ramekin, pushing the noodles gently into the bottom of the ramekins and allowing any excess pasta to overhang the side.
  3. In a medium sauté pan, heat the oil over medium-high heat. Add the pancetta and cook, stirring occasionally, until brown and crispy, about 8 minutes. Pour the pancetta and any cooking juices onto a paper towel-lined pate.
  4. In a food processor, blend the corn, cream and garlic until chunky. Add the mascarpone cheese, 1 cup Romano cheese, lemon zest, salt, and pepper. Blend until smooth. Add the basil and pulse until just combined. Spoon 1/4 cup of the filling into the bottom of each ramekin. Sprinkle with about 1 tablespoon pancetta and about 2 tablespoons of provolone cheese on top.
  5. Fold 2 overhanging pieces of pasta over the filling (trim the ends of the pasta with scissors, if necessary). Add another 1/4 cup of filling and top with the rest of the pancetta and another 2 tablespoons provolone cheese. Fold over the 2 remaining pieces of pasta. Spoon any remaining filling on top of the ramekins. Sprinkle the tops with the remaining 1/2 cup Romano cheese and drizzle with olive oil. Place the ramekins on a baking sheet and bake for 25 to 30 minutes until the tops are golden brown and the filling is bubbling. Cool for 10 minutes.
  6. Let the ramekins cool about 5 minutes. Run a knife around the outside edge of the ramekins to slide the mini lasagna out of the mold onto a small plate. Once the lasagna is out, flip the lasagna back over onto your serving plate so that the golden cheese is on top.
  7. To serve: Run a knife around the edge of the ramekins to loosen the lasagnas. Unmold the lasagnas and transfer to serving plates.
 

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Pan-Seared 8 oz Filet Mignon….

Posted in All, Meats, Paleo Approved on July 13, 2011 by rroach2

Ingredients

  • 4 center-cut filets mignons, 1 1/2 inches thick, 7 to 8 ounces each, dried thoroughly with paper towels
  • 4 teaspoons olive oil
  • Salt and Pepper

Instructions

  1. Adjust oven rack to lower-middle position, place rimmed baking sheet on oven rack, and heat oven to 450 degrees. When oven reaches 450 degrees, heat 10-inch heavy-bottomed skillet (not nonstick) over high heat on stovetop until very hot, about 3 minutes.
  2. Meanwhile, rub each side of steaks with 1/2 teaspoon oil and sprinkle generously with salt and pepper. Place steaks in skillet and cook, without moving steaks, until well-browned and a nice crust has formed, about 3 minutes. Turn steaks with tongs and cook until well-browned and a nice crust has formed on second side, about 3 minutes longer. Remove pan from heat, and use tongs to transfer steaks to hot baking sheet in oven.
  3. Roast 2 to 4 minutes for very rare (center of steaks will appear cherry red and feel very soft and loose when cut with tip of paring knife), 4 to 6 minutes for rare (centers will appear red and soft), 6 to 8 minutes for medium-rare (centers will appear pink and feel firm but juicy), or 8 to 10 minutes for medium (centers will appear light pink and feel firm and compact). (After transferring steaks to oven, proceed with pan sauce of your choice.) Transfer steaks to large plate; loosely tent with foil, and let rest about 5 minutes before serving.

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Three Layer Chocolate Mousse Cake….

Posted in All, Desserts on July 13, 2011 by rroach2

 

 

 

 

 

 

 

Ingredients

  • Bottom Layer
  • 6tablespoons (3/4 stick) unsalted butter , cut into 6 pieces, plus extra for greasing pan
  • 7ounces bittersweet chocolate , chopped fine (see note)
  • 3/4teaspoon instant espresso powder
  • 1 1/2teaspoons vanilla extract
  • 4large eggs , separated
  • pinch table salt
  • 1/3cup packed (about 2 1/2 ounces) light brown sugar , crumbled with fingers to remove lumps
  • Middle Layer
  • 2tablespoons cocoa powder , preferably Dutch-processed
  • 5tablespoons hot water
  • 7ounces bittersweet chocolate , chopped fine (see note)
  • 1 1/2cups cold heavy cream
  • 1tablespoon granulated sugar
  • 1/8teaspoon table salt
  • Top Layer
  • 3/4teaspoon powdered gelatin
  • 1tablespoon water
  • 6ounces white chocolate chips (see note)
  • 1 1/2cups cold heavy cream
  • Shaved chocolate or cocoa powder for serving, optional (see note)

Instructions

  1.  FOR THE BOTTOM LAYER: Adjust oven rack to middle position and heat oven to 325 degrees. Butter bottom and sides of 91/2-inch springform pan. Melt butter, chocolate, and espresso powder in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool mixture slightly, about 5 minutes. Whisk in vanilla and egg yolks; set aside.
  2. In stand mixer fitted with whisk attachment, beat egg whites and salt at medium speed until frothy, about 30 seconds. Add half of brown sugar and beat until combined, about 15 seconds. Add remaining brown sugar and beat at high speed until soft peaks form when whisk is lifted, about 1 minute longer, scraping down sides halfway through. Using whisk, fold one-third of beaten egg whites into chocolate mixture to lighten. Using rubber spatula, fold in remaining egg whites until no white streaks remain. Carefully transfer batter to prepared springform pan, gently smoothing top with offset spatula.
  3. Bake until cake has risen, is firm around edges, and center has just set but is still soft (center of cake will spring back after pressing gently with finger), 13 to 18 minutes. Transfer cake to wire rack to cool completely, about 1 hour. (Cake will collapse as it cools.) Do not remove cake from pan.
  4. FOR THE MIDDLE LAYER: Combine cocoa powder and hot water in small bowl; set aside. Melt chocolate in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool slightly, 2 to 5 minutes.
  5. In clean bowl of stand mixer fitted with whisk attachment, whip cream, granulated sugar, and salt at medium speed until mixture begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds.
  6. Whisk cocoa powder mixture into melted chocolate until smooth. Using whisk, fold one-third of whipped cream into chocolate mixture to lighten. Using rubber spatula, fold in remaining whipped cream until no white streaks remain. Spoon mousse into springform pan over cooled cake and gently tap pan on counter 3 times to remove any large air bubbles; gently smooth top with offset spatula. Wipe inside edge of pan with damp cloth to remove any drips. Refrigerate cake at least 15 minutes while preparing top layer.
  7. FOR THE TOP LAYER: In small bowl, sprinkle gelatin over water; let stand at least 5 minutes. Place white chocolate in medium bowl. Bring ½ cup cream to simmer in small saucepan over medium-high heat. Remove from heat; add gelatin mixture and stir until fully dissolved. Pour cream mixture over white chocolate and whisk until chocolate is melted and mixture is smooth, about 30 seconds. Cool to room temperature, stirring occasionally, 5 to 8 minutes (mixture will thicken slightly).
  8. In clean bowl of stand mixer fitted with whisk attachment, whip remaining cup cream at medium speed until it begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds. Using whisk, fold one-third of whipped cream into white chocolate mixture to lighten. Using rubber spatula, fold remaining whipped cream into white chocolate mixture until no white streaks remain. Spoon white chocolate mousse into pan over middle layer. Smooth top with offset spatula. Return cake to refrigerator and chill until set, at least 2½ hours.
  9. TO SERVE: If using, garnish top of cake with chocolate curls or dust with cocoa. Run thin knife between cake and side of springform pan; remove side of pan. Run cleaned knife along outside of cake to smooth sides. Cut into slices and serve.

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