shroom Risotto Cakes

Ingredients

• 2 C. Mushroom Risotto (leftover) *  (Mushroom Risotto recipe)
• 1 T. Unsalted Butter
• 1 T. Olive Oil

*   amount you have will vary the yield

Preparation

1. Make the cakes (about 3 1/2″) and set aside
2. Heat the butter and oil in a frying pan on medium
3. Saute one side until crispy and golden brown; turn and repeat
4. Serve immediately on warmed plates (served here on a bed of spinach/uncooked)

Yield: 8-12 cakes (1 per person as an appetizer)

Recipe adapted from www.culinaryarts.com

Nutella Pound Cake

Ingredients

• 1 1/2 C. All-Purpose Flour (plus for pan)
• 3/4 t. Baking Powder
• 1/4 t. Salt
• 2 Sticks Unsalted Butter (room temp.)
• 1 1/4 C. Sugar
• 4 Lg. Eggs
• 2 t. Pure Vanilla Extract
• 13 oz. Nutella

Preparation

1. Preheat oven to 325 degrees; lightly butter a 9×5 loaf pan and flour
2. Add the flour, baking powder and salt to a bowl and combine thoroughly
3. In a large bowl beat the butter with the sugar at medium until fluffy; add the eggs one at a time and incorporate well; add the vanilla and combine
4. Add the flour mixture slowly and beat at low speed until combined thorougly
5. Pour 1/3 of the batter into the pan; add half of the nutella; repeat; add the remaining batter
6. Bake for 1 hour 10 minutes (toothpick inserted in center will come out clean)

Serves: (1 Pound Cake/8-10)

Recipe from www.italiandishblog.com

Greek Lemon and Orzo Soup

Ingredients

• 8 C. Chicken Stock (home made recommended)
• 3-4 Strips of Lemon Peel
• Juice of 3 Lemons
• 1 Bay Leaf
• Pinch of Saffron
• 1  C. Orzo
• 4 Lg. Eggs (separated)
• 2-3 Drops Tabasco Sauce
• Salt and Freshly Ground Pepper
• Fresh Chives (chopped)

Preparation

1. Add the stock, lemon peel, bay leaf and saffron to a large pot and bring to a boil; add the orzo and boil for 5 minutes; cover and remove from heat letting orzo steep for about 5 minutes (discard the lemon peel and bay leaf)
2. Whisk egg whites to form medium peaks in a separate bowl; add the yolks and lemon juice while whisking continuously
3. When orzo is finished take the soup off the heat and remove 2 C. of the stock and add slowly to the egg/lemon mixture while beating continuously
4. Add the mixture slowly back into the pot while whisking
5. Serve immediately in warmed soup bowls and add fresh chives for a garnish

(Serves 8-12)

Recipe adapted from www.kalofagas.ca

Spaghetti and Meatballs

Ingredients

For the Meatballs

• 2/3 lb. Ground Beef
• 1/3 lb. Ground Pork
• 1/4 cup Fresh Bread Crumbs (white bread/cut into small pieces)
• 1/4 cup milk
• 1 Tbsp. finely chopped yellow onion
• 1 Tbsp. finely chopped Italian parsley
• 1 tsp. finely chopped fresh Rosemary
• 1  Lg. Egg (beaten)
• 1/3 C. Parmigiano-Reggiano (freshly grated)
• 1/4 t. Ground Nutmeg
• Salt and Freshly Ground Pepper
• 1 lb. Spaghetti
• Addl. Parmigiano-Reggiano (freshly grated for garnish)
• Fresh Basil Leaves (for garnish/optional)

For the Marinara Sauce

See here for Marinara Sauce recipe

Preparation

1. (Begin to heat Marinara Sauce (low and slow)
2. Soak the bread crumbs in the milk
3. Squeeze milk out of the bread crumbs and mix gently with the beef, pork, onion, parsley, rosemary, nutmeg, Parmigiano Reggiano and salt and pepper; shape into balls, golf ball size
4. Let rest on a baking sheet covered in the refrigerator for about 1 hour
5. Saute the meatballs in the oil on medium high; brown on all sides in batches/remove to paper towel lined plate; when all meatballs are cooked drain off the oil
6. While the meatballs are cooking the Marinara Sauce can be heating / now add the cooked meatballs and heat thoroughly
7. Cook the spaghetti until al dente/drain and serve immediately on warmed plates; add the sauce and meatballs
8. Garnish with additional fresh cheese and fresh basil leaves

(Yield: approx. 16-20 meatballs)

Recipe from Betty Cheney (and changes through the years)

Chicken Livers and Sour Cream Stroganoff

Ingredients

• 1 lb. Chicken Livers (rinsed and trimmed)
• 3-4 T. Olive Oil
• 1 1/2 C. Chopped Onion
• 1 T. Paprika
• 1/3 C. Dry Sherry
• 1 1/2 C. Sour Cream
• Salt and Freshly Ground Pepper
• 1 Pkg. (12 oz.) Egg Noodles
• Additional Sour Cream (for garnish)
• Fresh Chives (chopped for garnish)

Preparation

1. Heat the oil in a large pan and add the onions, cook until tender (about 5 minutes)
2. Heat a large pot of salted water and when boiling add the noodles (cook about 8 minutes); remove noodles when ready and drain
3. Add the chicken livers, paprika, salt and pepper to the onions and cook for about 8-10 minutes (nicely browned on the outside, pink on the inside)
4. Remove the pan from the heat and gently stir in the sherry and then the sour cream until blended
5. Plate the noodles on a warmed plate and add the chicken liver mixture over the top; garnish with sour cream and chives

(Serves 4)

Recipe from Betty Cheney

Butternut Squash Risotto

Ingredients

• 1 Butternut Squash (cut in pieces)
• 2 T. Olive Oil
• Salt and Freshly Ground Pepper
• 1 t. Fresh Sage (snipped)
• 1 t. Fresh Rosemary (snipped)
• 1 t. Fresh Chives (snipped)
• 1 Medium Onion (chopped)
• 2 T. Unsalted Butter
• 2 C. Arborio Rice
• 4 C. Chicken Stock (plus more if needed)
• 1 C. Dry White Wine
• 1/2 C. Parmigiano-Reggiano (freshly grated)
• Parmigiano-Reggiano (for garnish)
• 2 T. Unsalted Butter (for garnish)
• Fresh Sage Leaves (for garnish

Preparation

1. Toss the squash with the oil, fresh herbs and salt and pepper
2. Bake at 350 degrees for about 30 minutes (until tender); remove from oven and mash (yet still leaving large pieces of squash) and set aside *
3. Saute the onion in the butter over medium heat until translucent
4.  Simultaneously heat the stock and keep warm on simmer
5. When the onions are ready add the rice and stir until totally coated
6. Add 1 C. of stock and stir until all liquid is absorbed before adding 1 C. of stock at a time while stirring (rice will become thick like soup, about 20 min.)
7. Add the squash and stir thoroughly
8. Saute a few fresh sage leaves in 2 T. of butter (for garnish)
9. Remove the risotto from heat and stir in the cheese, some additional sage (snipped) and the 1-2 T. butter; taste for additional salt as needed
10. Serve in warmed bowls; garnish with the sage butter, cheese and a few fresh sage leaves

*  Mashing Squash: You may totally mash squash, not at all or somewhat mash as I did

(Serves 4-8)

Recipe adapted from ”Every Night Italian”  by Giuliano Hazan

Chicken Noodle Soup

Ingredients

• 2 T. Unsalted Butter
• 1 1/2 – 2  Cups Carrots (sliced 1/4″ thick)
• 1 C. Onion (chopped)
• 4 Garlic Cloves (minced)
• 1 C. Celery (sliced 1/4″ thick)
• 1/4 t. Salt
• 1/4 t. Freshly Ground Black Pepper
• 6 C. Chicken Stock (homemade preferred)
• 2 C. Uncooked Egg Noodles
• 1 Bay Leaf
• Parmesan Cheese (freshly grated)
• Fresh Parsley (chopped)

  Preparation

1. Melt butter in a large saucepan over medium high heat; add carrot, onion and garlic and saute until onion is tender and lightly browned
2. Add celery, taste test for salt and pepper; add if needed and saute for about 4 minutes
3. Add broth, egg noodles and bay leaf and bring to a boil
4. Reduce heat and simmer for 5 minutes
5. Add chicken and heat for about 3-5 minutes; discard bay leaf
6. Stir in the fresh parsley
7. Ladle soup into warmed bowls

Yield/2 quarts

Recipe from Betty Cheney

Pumpkin Cranberry Orange Bread

Ingredients

• 1 C. Fresh Cranberries (coarsely chopped)
• 1 2/3 C. All-Purpose Flour
• 1/2 t. Baking Powder
• 1 t. Baking Soda
• 1/2 t. Salt
• 1 T. Orange Zest
• 1/2 t. Ground Cinnamon
• 1/2 t. Ground Ginger
• 1/4 t. Ground Cloves
• 1/2 C. Unsalted Butter (room temperature)
• 1 C. Granulated White Sugar
• 1 t. Pure Vanilla Extract
• 2 Lg. Eggs
• 1 C. Canned Pumpkin Puree
• 1/4 C. Orange Juice
• 1 C. Walnuts (chopped) optional

Preparation

1. Whisk together the flour, baking powder, baking soda, salt, orange zest, cinnamon, ginger and cloves in a large bowl
2. In a separate bowl beat the butter and sugar until light and fluffy (2-3 minutes)
3. Add the eggs one at a time; beat well after each egg is added; beat in the vanilla, pumpkin puree and orange juice
4. Using low speed add the flour mixture slowly and mix until incorporated
5. Fold in the cranberries and (nuts-optional)
6. Pour batter into prepared pan and bake for about 55-65 minutes (toothpick will come out clean when inserted into center of the loaf
7. Remove from oven; place on a wire rack and cool for 10 minutes
8. Remove from oven and serve warm
9. Wrap and store in refrigerator or freezer

(Makes 1 Loaf) Served here with Orange Marmalade Cream Cheese

Recipe from www.joyofbaking.com and adapted

Artichoke and Spinach Dip

Ingredients

• 8 oz. Fresh Spinach
• 1 oz. Unsalted Butter
• 2 Jars (7 oz.) Artichoke Hearts (drained)
• 1/2 C. Mayonnaise
• 1/2 C. Sour Cream
• Freshly Ground Black Pepper
• 1 Garlic Clove (crushed)
• 1 1/4 C. Parmesan Cheese (grated) (divided)

Preparation

1. Saute the spinach in the butter for 2-3 minutes
2. Add all the ingredients to a blender (except for 1/4 C. Parmesan Cheese)
3. Blend until all ingredients are chopped and thoroughly blended
4. Pour into oven proof bowls and top with the remaining cheese
5. Bake at 350 degrees for approximately 25-30 minutes (cheese will be bubbling)
6. Place on serving plates with crackers

(Yield: Approx. 3 Cups)

Crab Linguini

Ingredients

• 1 lb. Linguini
• 1/4 C. Butter
• 2 Lg. Shallots (sliced thinly)
• 2 Cloves Garlic (minced)
• 1 C. Heavy Cream (may substitute Half & Half)
• 1 C. Parmesan Cheese (grated)
• 1 Lb. Canned Crabmeat (Fresh is better if possible)
• Fresh Parsley (chopped) (and some leaves for garnish)

Preparation

1. Pick over the crab and remove any shells
2. Melt butter over medium heat and add the shallots and garlic; saute until translucent
3. Add the heavy cream and mix well; heat thoroughly and then add the parmesan; heat until melted and sauce is thick (do not boil)
4. Simultaneously heat the water for the linguini and cook until al dente; drain and set aside
5. Add the crab to the sauce mixture and heat thoroughly; add some parsley
6. Combine the linguini and sauce and plate immediately on warmed plates
7. Garnish with fresh parsley

(Serves 4 for dinner or 8 for a starter)

Recipe adapted from www.allrecipes.com