3 tbs butter
8 fluid ounces heavy whipping cream
1tsp chicken base
1 pinch ground nutmeg
¼ cup grated Parmesan cheese
¼ cup grated Romano cheese
1 egg yolk
Salt and grated Pepper to taste
2 tbs grated Parmesan cheese
Melt butter in a saucepan over medium heat. Add heavy cream, stirring constantly. Stir in chicken base, nutmeg and grated Parmesan and Romano cheese. Simmer over medium low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired.
1 med. onion peeled
2 Tbs olive oil
2 cloves of garlic minced
1 lb bulk Italian sausage
1 Tbs flour
½ cup white wine
1 28 oz can crushed tomatoes
1-cup chicken stock
1 Tbs tomato paste
½ tsp nutmeg
Black pepper - to taste
1 Tbs basil
2 Tbs grated Parmesan cheese
Mince onion. Heat the olive oil in a frying pan and brown the Italian sausage (about 10 minutes). Add diced onion and garlic and cook till onions are tender.
Add the white wine, crushed tomatoes, tomato paste and chicken stock. Add spices and simmer for 45 minutes.
Heat oven to 350 degrees. Cook pasta in boiling salt water. Drain well and toss with sauce. Add parmesan cheese. Put in lightly oiled serving dish and bake for 30 minutes until top is crisp.
3 cups cooked spinach fettuccine pasta
¼ lb butter
1 tbsp chopped garlic
¼ cup sliced mushrooms
¼ thawed frozen peas
½ cup andouille sausage
½ cup diced chicken breast
½ cup diced red pepper
1 cup shredded parmesan cheese
2 cups heavy whipping cream
1 -2 tbsp Cajun seasoning like Chef Paul Prudhomme's Seasoning Magic
1 tbsp chopped parsley
In a two quart heavy bottom sauce pan, melt butter over medium heat. Add chopped garlic, andouillee sausage, chicken, peppers, mushrooms and sauté until vegetables are tender - about 5-10 minutes. Reduce heat, add heavy cream, parmesan cheese, Cajun seasoning, fettuccine and stirring constantly. Reduce until cream is thick and of a sauce like consistency, approximately 5 minutes. Add thawed frozen mushrooms and adjust seasoning with additional Cajun seasoning, salt and pepper. Garnish with parsley flakes.
Chicago style Stuffed Pizza
2 "soft" pizza crusts about - 14 inches in diameter (not par-baked)
6 oz sliced pepperoni
6 oz Italian sausage (cooked)
8 oz sliced mushrooms
1 green pepper (julienne)
1 red onion (julienne)
1 can prepare pizza sauce
8 oz mozzarella cheese (shredded)
1-cup ricotta cheese
1/8 cup Italian seasoning
2 cloves garlic
Spray 1- 12inch deep-dish pizza pan with vegetable oil
Place 1 pizza crust into pan and have the crust come up the sides of pan like a pie.
Add all listed ingredients into pizza pan adding seasoning to stop.
Place second pizza crust on top and using a fork blend the top and bottom crusts together. Cut off any additional crust - like a PIE!
Bake at 350 degrees for 45 minutes
Chicken and Andouille Pasta
5 boneless chicken breasts
1 cup sliced andouille sausage
¾ cup flour
½ cup olive oil
¼ diced onions
¼ diced celery
¼ cup diced red pepper
½ cup diced tomatoes
½ cup sliced mushrooms
1/8 cup fresh crushed garlic
Pinch of dry thyme
Pinch of dry basil
1 ounce chicken stock (can be made with chicken bouillon)
4 cups heavy cream
Salt and cayenne pepper to taste
¼ cup chopped parsley
3 cups cooked rotini pasta
Cut chicken breast into 1 inch cubes and season with salt and pepper. Dust lightly with flour. In a heavy bottom sauce pan, heat the olive oil and sauté the chicken breast over med heat. Add andouille sausage, onions, celery, peppers, mushrooms and garlic. Sautee 3-5 minutes or until vegetables are just wilted. Add tomatoes, thyme and basil and deglaze the pan with chicken stock. Add heavy whipping cream and bring to low boil. Stirring occasionally, allowing cream to reduce and thicken until ½ in volume. Season to taste with salt and pepper. Add parsley and cook pasta. Serve over pasta.
Italian Ricotta Cake
(From Chef Julie)
1 Butter Recipe cake mix (yellow or golden)
15 oz. Ricotta
1/2 cup Sugar
1/4 lb. Butter, room temperature
2 Tbs Grated Lemon Rind
8 oz. Cream Cheese, room temperature
1 cup Sour Cream
1 Pint Heavy Whipping Cream
2 Tbs Powdered Sugar
Dark or Semi-sweet Chocolate Bar, room temperature
Pre-heat oven to 350 degrees. Grease and flour (or use non-stick baking spray, don't use butter) a 9 x 13 pan. Prepare cake mix using box instructions. Spoon 2/3 of the mixture into the cake pan, do not bake. Reserve the rest of the batter in a small bowl. In same mixing bowl, cream butter and sugar and eggs and mix until creamy. Add ricotta and lemon rind. Mix well. Add reserved batter from small bowl and mix until well blended. Pour the mixture on top of the unbaked cake batter in the cake pan. Bake for 40 - 50 minutes or until slightly brown. Cool thoroughly. When cake is cooled, in a large mixing bowl, whip the softened cream cheese, add sour cream and mix well. Add cold whipping cream a few tablespoons at a time to ensure creamy consistency. Add powdered sugar and whip until very thick. Spread over cooled cake in a thick layer (use all of it). Using a vegetable peeler, shave chocolate along sides of the bar until you have the desired amount for garnish, sprinkle it all over the topping and refrigerate until ready to serve.
To make a chocolate ricotta cake:
1. Replace yellow or golden cake mix with Chocolate Butter recipe mix.
2. Omit grated lemon rind and replace with 1 cup unsweetened cocoa powder in the ricotta mixture. Add an extra teaspoon sugar. You may also add 1 teaspoon of Almond extract if desired.
3. You won't be able to tell if this variation is slightly brown when baking, so watch carefully.
Layered Pasta Entree
(From Chef Julie)
1 box medium size Pasta Shells
1 Jar Pasta Sauce (your choice)
1 can Crushed Tomatoes
1 lb. bulk Italian Sausage (optional)
1 Cup Red Wine (optional)
2 - 4 Tbs Pesto Sauce
1 large or 2 small Fresh Garlic Cloves (mashed)
Red Pepper Flakes to taks
Salt & Black Pepper - to taste
1 large or 2-15 oz. Ricotta Cheese
2 cups grated Parmesan Cheese
1/2 lb. Butter
Pesto and Salt and Pepper to taste
Cook and brown the Italian sausage (about 10 minutes). Refrigerate when done. Mix all sauce ingredients and cook to a good simmer. Cook pasta in boiling salted water. In a third pot, melt butter, do not borwn. Add Ricotta, pesto (if desired) and salt and pepper to taste. Add met to sauce, heat well. Do not let ricotta filling burn. When it is thoroughly heated, add Parmesan cheese and mix well. Pour filling over pasta and pour sauce over filling, serve immediately. Serves 4 - 8 people.
3 oz short cut macaroni
Melted butter to coat
3 tbs dried breadcrumbs
4 tbs butter
1 ¼ cup ½ and ½ or heavy cream
3 oz sharp cheddar cheese
2 oz Parmesan cheese
3 eggs, separated
Salt and black pepper
Cook macaroni in boiling salt water till tender. Preheat oven to 300 degrees.
Brush a 2 pt soufflé dish with melted butter and coat with the dried bread crumbs.
Put butter, paprika and 1/2 and 1/2 into saucepan and heat slowly. When mixture is hot, add cheese, macaroni and season with salt and pepper. Separate eggs. Beat the egg yolks and add to cheese mixture.
Whisk the egg whites until they form soft peaks and slowly fold to cheese mixture. Add mixture to prepared soufflé dish.
Bake in the center of the oven for about 40-45 minutes or until the soufflé is risen and golden brown.
2 cloves garlic
½ cup pine nuts
1 cup fresh basil leaves
2/3 cup olive oil
4 tbs butter - softened
4 tbs Parmesan cheese
Peel garlic and process in blender or food processor. Add basil leaves and continue to mix to form a paste. Gradually add the olive oil, little by little, until the mixture is creamy and thick. Finally, add the butter and Parmesan cheese to the paste and finish blending the ingredients.
2 Portabella mushrooms; sliced
½ cup sliced broccoli
½ cup sliced cauliflower
½ cup Julianne red onions
1-fresh zucchini sliced
1 cans artichoke hearts (sliced)
1 can prepare pizza sauce (12 oz or so)
6 oz mozzarella cheese
1-cup ricotta cheese
1 Tbs Italian seasoning
1 tsp salt
Garlic to taste
1-16inch soft pizza crust (not par-baked crust) Crust can be found in refrigerated section of grocery stores. You can also use crust that is found in tubes that is also in the refrigerated section. If you are using the crusts in the tube, make on big crust by piecing together individual crusts. Use ½ cup of water and 1 egg as "glue" to make one large crust.
Sautee first 5 ingredients in 1/8-cup olive oil with 2 cloves of crushed garlic. Cook till tender.
Place pizza crust on table and add sautéed vegetables.
Top sautéed vegetables with rest of ingredients. . Fold crust over and use a fork to seal the seam.
Bake at 350 degrees for 25 minutes or until hot.
The ingredients can vary according to individual tastes. Different ingredients can easily be added.
Red Pepper Pesto
1 - #5 can Fire Roasted Red Peppers (40 oz)
1 tbs seasoning salt
2 oz Asiago Cheese
1 oz Rosemary /Garlic Olive Oil
Place red peppers in blender and pulse to break-up. Place seasoning salt and cheese into blender with peppers and blend to smooth. Slowly add olive oil/rosemary mixture in a stream to properly incorporate.
Spinach and Feta Cheese Pizza
1 store bought pizza crust (12in diameter)
1/8cup olive oil
1 clove garlic (crushed)
4 oz frozen spinach (thawed)
4 oz feta cheese
1 large tomato (sliced)
6 oz mozzarella cheese grated
Crush one clove of garlic and mix with olive oil. Spread mixture on 1 -12 inch pizza crust. Next top with thawed spinach on pizza crust;
Top with feta cheese crumbles.
Slice and arrange tomato on top of feta cheese
Finish by topping with the mozzarella cheese
Bake about 15 minutes at 350 degrees
The amount of ingredients can vary due to ones individual preference. The tomatoes slices could also be marinated in Italian dressing, for several hours, for additional flavor. Mushrooms and additional topping can also be added.
Very Italian Stratta
Extra Virgin Olive Oil
1 or 2 lbs. Bulk Italian Sausage
½ yellow onion (chopped)
1 small clove fresh garlic
1 loaf French or Italian bread
¼ cup Pesto
1 cup shredded parmesan
1 cup Half & Half
Salt and pepper - to taste
1 small green pepper (chopped)
½ cup sun dried tomatoes (minced)
2 cups pre-made Alfredo sauce
1 cup shredded mozzarella
Italian Balsamic vinegar (optional)
Using a paper towel, wipe a 9x13 cake pan with olive oil. In a heavy skillet, sauté sausage and onions, breaking up meat while cooking. Mash, mince or press garlic, add to sausage and onions. Sauté together until meat is cooked. Put into a bowl with paper towel to absorb excess grease.
Slice bread about ¾ to 1 inch thick; arrange on cookie sheet and place under broiler on bottom rack until golden. Remove from oven and turn over. Thinly spread pesto on un-browned side, sprinkle with parmesan and broil on bottom rack until cheese is golden; remove from oven and arrange in 9x13 pan. (Do not allow to burn).
In bowl, whisk eggs, half & half, salt and pepper. Set aside 1 cup of egg mixture in covered container and refrigerate. Sprinkle meat mixture over bread in cake pan, breaking up big clumps. Add green peppers and sun-dried tomatoes - distributing evenly. Pour remaining egg mixture evenly over bread, meat and vegetables in pan and refrigerate overnight or at least 2 hours.
Pre-heat oven to 350 degrees. In bowl, whisk together set-aside egg mixture and Alfredo sauce; pour over Stratta. Bake for 30 minutes, cover with mozerella and bake another 15 minutes then turn off oven. Let Stratta sit in oven for 10-15 minutes. Cut into squares and serve. You may drizzle each piece with ¼-1/2 tsp. Italian Balsamic Vinegar if desired. Serves 12.
Stratta cooking tips:
1. Use good European-style bread - uncut. Festival has good Euro-style bread in their deli department in a separate case.
2. Do not use Johnsonville or other "name-brand" sausage. Old World Meats, Cub, or Festival have decent sausage - in that order.
3. Make sure oven is pre-heated before cooking.
4. Because ovens and baking pans vary, the cooking time may vary in your oven. Do not allow to dry-out; Stratta should be firm but moist.
5. Always use Extra Virgin Olive Oil and fresh garlic in Italian cooking.
6. Vary the ingredients according to your tastes.
The College of St. Scholastica
1200 Kenwood Avenue
Duluth, MN 55811