tag:blogger.com,1999:blog-2123507582045687892024-03-08T02:17:52.198-08:00-Adminhttp://www.blogger.com/profile/13287455757899308438noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-212350758204568789.post-20059212389608741182007-06-11T19:23:00.001-07:002007-06-11T19:23:51.310-07:00Ministrone Soup<span class="recipes_heads"></span><br /> <br /> <img alt="catering private cooking classes personal chef la ca caterer los angeles catering california" src="http://www.amandacooks.com/imagens/recipes/ministrone.jpg" height="144" width="180" /> <p>This soup is a great main dish for chilly fall days. It is<br /> loaded with vegetables and the addition of pasta gives<br /> it its hearty appeal. </p> <p>2 Tb. olive oil<br /> 1 onion, diced<br /> 3 cloves garlic, minced<br /> 2 carrots, peeled, diced<br /> 2 celery stalks, diced<br /> 2 small zucchini, diced<br /> 6 oz. green beans, trimmed, halved<br /> 1 can plum tomatoes, 28 oz., with juices<br /> 10 basil leaves, torn into small pieces<br /> 1 qt. vegetable or chicken stock<br /> salt, pepper, to taste<br /> 1/2 cup ditalini or elbow pasta<br /> 1 cup canned canellini beans, rinsed </p> <ol><li>Heat the oil in a large saucepan heat the oil over<br /> medium high heat. Add onions, garlic, carrots and<br /> celery saute for 5 to 8 minutes, to soften the vegetables.<br /> Season with salt and pepper. </li><li>Add zucchini, green beans, tomatoes, basil and stock<br /> and bring to a simmer over medium high heat. Season<br /> again with salt and pepper. Simmer for 20 minutes. </li><li>Stir in pasta and simmer for 10 minutes longer. Stir in<br /> beans before serving. </li><li>Taste and adjust seasoning. </li></ol> <p><strong>Serves 6. </strong></p>Adminhttp://www.blogger.com/profile/13287455757899308438noreply@blogger.com2tag:blogger.com,1999:blog-212350758204568789.post-69751749022531196502007-06-11T19:22:00.000-07:002007-06-11T19:23:12.765-07:00Grilled Duck Salad With Haricot Verts<img alt="catering private cooking classes personal chef la ca caterer los angeles catering california" src="http://www.amandacooks.com/imagens/recipes/duck.jpg" height="151" width="180" /> <p>A beautiful main dish salad that is perfect for anytime of year.<br /> This can be made with chicken breast in place of duck, if<br /> desired.2 whole duck breasts, skin removed. </p> <p>1/2 tsp. sugar<br /> 1 Tb. ginger, peeled, minced<br /> 2 Tb. soy sauce<br /> 5 Tb. cilantro, chopped<br /> 1 cup plum wine<br /> 1 small shallot, minced<br /> 2 Tb. lemon juice<br /> 1/4 cup rice vinegar<br /> 3 Tb. olive oil<br /> salt, pepper<br /> 2 small bunches arugula, washed and dried<br /> 12 oz. haricot verts, stem end only trimmed, blanched<br /> 2 oranges, segmented<br /> 2 tsp. each black and white sesame seeds, toasted </p> <ol><li>Combine the duck with the sugar, ginger, soy and half<br /> the cilantro in a small bowl. Turn to coat and marinate<br /> for at least an hour. </li><li>Reduce the plum wine to 1/4 cup over medium heat in<br /> a small saucepan. </li><li>Combine the remaining cilantro, the plum wine, lemon<br /> juice, vinegar, and olive oil in a small bowl. Whisk;<br /> season with salt and pepper to taste. Set aside. </li><li>Heat a grill pan for 5 minutes over high heat. </li><li>Grill the duck 5 to 7 minutes on each side, until<br /> medium-rare. Remove to a cutting board. Slice thinly<br /> on the diagonal. </li><li>Divide the arugula between 4 large plates and drizzle<br /> with some of the plum dressing. Arrange the duck slices<br /> on top in a spoke pattern. Arrange the orange sections<br /> between the duck slices. Scatter the haricot verts around<br /> the outside of the plate in a circle. Drizzle each salad with<br /> the remaining dressing and sprinkle with sesame seeds. </li></ol>Adminhttp://www.blogger.com/profile/13287455757899308438noreply@blogger.com1tag:blogger.com,1999:blog-212350758204568789.post-65426950316790062982007-06-11T19:21:00.000-07:002007-06-11T19:22:34.610-07:00Crispy Herb Foccacia<span class="recipes_heads"> </span> <h3><img alt="catering private cooking classes personal chef la ca caterer los angeles catering california" src="http://www.amandacooks.com/imagens/recipes/foccacia.jpg" height="162" width="180" /></h3> <p>This is a low-fat version of the traditional Italian bread<br /> that everybody loves. Minus all the oil that is ordinarily<br /> used, this recipe produces a crispy flat bread that is great<br /> with soup or salad.<br /> <br /> 1/2 cup lukewarm water<br /> 1 1/4 tsp. active dry yeast<br /> 1 1/2 cups flour<br /> 1 tsp. salt<br /> 2 1/2 Tb. olive oil<br /> 1 Tb. plus 2 tsp. rosemary, chopped<br /> salt, pepper, to taste </p> <ol><li>Pour the water into a small bowl and sprinkle the yeast<br /> over it. Stir and set aside for a few minutes. </li><li>Combine the flour and salt in a processor and process<br /> for 30 seconds. Add the yeast mixture through the<br /> feed tube with the motor running. Add 2 Tb. of the olive<br /> oil and 1 Tb. of the rosemary and process until the dough<br /> forms a ball. </li><li>Turn the dough out onto a floured board and knead for<br /> a few minutes to form a smooth ball. Place in a lightly<br /> oiled medium bowl and turn to coat the dough. Cover and<br /> allow to rise in a warm place for about 45 minutes. </li><li>Heat the oven to 450. </li><li>Punch dough down and roll into an 8 inch circle. Transfer<br /> the dough to a baking sheet and prick all over with a fork.<br /> Sprinkle with the remaining oil and rosemary and season<br /> with salt and pepper. </li><li>Bake until golden about 7 minutes. Remove to a wire<br /> rack to cool slightly and cut into 8 wedges. </li></ol> <p><strong>Serves 8. </strong></p>Adminhttp://www.blogger.com/profile/13287455757899308438noreply@blogger.com0tag:blogger.com,1999:blog-212350758204568789.post-12621314774924553382007-06-11T19:20:00.000-07:002007-06-11T19:21:10.537-07:00Linguine PuttanescaLinguine Puttanesca (serves 4)<br /> <br /> Ingredients<br /> 2 Tb. olive oil<br /> 3 anchovies<br /> 4 cloves garlic, minced<br /> 1, 35 ounce can of plum tomatoes, with their juices<br /> 1/3 cup small capers, rinsed, drained<br /> 2 1/2 cups imported black olives, pitted, chopped<br /> Fresh black pepper, to taste<br /> 1 pound linguine<br />½ cup fresh Italian parsley, chopped finely<br /> <br /> Procedure<br />1. Heat the oil in a large non-stick saucepan over medium-high heat. Add the anchovies and garlic. Mash the anchovies up with the back of a fork. Add tomatoes with their juices, capers, olives and fresh pepper. Break up tomatoes with the back of a spoon. Bring to a simmer.<br /> 2. Reduce heat to low and cook sauce for twenty minutes, covered.<br />3. Meanwhile, bring a large saucepan of salted water to a boil over medium-high heat. Add linguine and cook until al dente, stirring once or twice, about twelve minutes. Drain.<br /> 4. Transfer the sauce to a large serving bowl and add pasta, toss well. Serve garnished with chopped parsley.Adminhttp://www.blogger.com/profile/13287455757899308438noreply@blogger.com1