Cooking Recipe: Linguini Puttanesca

Source: http://www.italianchef.com/putta.html This is one of my favorite pasta dishes. Many people in America have an aversion to anchovies. Their only exposure to them may have been as "hairy" fish on top of pizza. If this describes you, it may sound tempting to try making this dish omitting them. Please, don't do this until you have at least tried it with them. The chopped up anchovies practically dissolve into the oil when sautéing them, so you don't have to worry about biting into or tasting anchovy. What you will taste, however, is a depth of flavor that will be missing if they are left out. Serves 4 2 tablespoons of olive oil 1 clove of garlic, chopped 6 anchovy fillets, chopped 1 35 oz can imported italian plum tomatoes, crushed with their juices 1 tablespoon capers 12 gaetta olives, pitted 1/2 teaspoon of oregano freshly ground black pepper to taste 1 pound Linguini pasta
1.		Heat olive oil in a large sauté pan over medium high heat. Add garlic and anchovy, cook until garlic is lightly browned.
2.		Crush tomatoes and add with juices. Bring to a boil, stirring occasionally, then reduce to a simmer.
3.		Add capers, olives, oregano, black pepper, and 1/2 cup of water. Cook at a simmer for 20 minutes.
4.		While the sauce is cooking bring a pot of generously salted water to a boil. Add the Linguini and cook uncovered over high heat until al dente.
5.		Drain pasta, toss with sauce and serve.

Cooking Recipe: Fettucine Alfredo

Source: http://www.italianchef.com/alfredo.html This is not the healthiest dish in the world, but like I always say, everything in moderation. Treating yourself to this classic pasta dish once in a while won't kill you. The short cooking time for the pasta is because we are using fresh homemade fetuccine, if you are using dried pasta cook until al dente. Serves 2 4 tablespoons of butter 1.5 cups heavy cream 1 tablespoon salt 1/2 pound of homemade fettuccine 2 egg yolks 1 cup freshly grated Parmigiano-Reggiano cheese 1/2 teaspoon black pepper
1.		In a large sauté pan add butter and cream, turn the heat on to medium and cook until cream and butter are melted together, around 1 minute. Turn off heat.
2.		Bring a large pot of water to a boil. Add 1 tablespoon of salt and the fettuccine. Cook for 1 minute.
3.		Strain pasta and add to pan with butter and cream. Turn the heat on medium.
4.		Add the egg yolks, Parmigiano-Reggiano cheese and black pepper.
5.		Stir vigorously, mixing the egg yolks and cheese in and coating all of the pasta with the sauce.
6.		Serve immediately from the pan, sprinkling additional Parmigiano-Reggiano cheese on top.

Cooking Recipe: Barbecued Baby Back Ribs

http://www.online-cookbook.com/goto/cook/rpage/0011CF

Source:

Terri Mckibbon

Serves/Makes:6 or more

Ingredients

• Ribs:
• 6 lbs (2.7 kg). pork baby back ribs
• 4 oz (112 grm). tap water
• 3 cups (700 ml) barbecue sauce
• Barbecue Sauce:
• 1-1/2 tbsp (20 ml) olive oil
• 2 oz (56 grm). Spanish onion, chopped
• 1 oz (28 grm). scallion, chopped
• 2 oz (56 grm). fresh green pepper, chopped
• 2 cloves garlic, minced
• 1-1/4 oz (35 grm). brown sugar
• 2 tsp (10 ml). chili powder
• 2 tsp (10 ml). dried oregano
• 1 tsp (5 ml). ground cloves
• 1 tsp (5 ml). cayenne pepper
• 1-1/2 oz (42 grm). paprika powder
• 1 tsp (5 ml). dry mustard
• 2 oz (56 grm). lemon juice
• 3 oz (84 grm). Worcestershire sauce
• 3 oz (84 grm). red wine vinegar
• 1-1/2 cups (350 ml) crushed tomatoes
• 4-1/2 oz (126 grm). chile sauce
• 1-1/2 oz (42 grm). ketchup
• 3 oz (84 grm). grandma molasses
• 1-1/2 oz (42 grm). honey
• 1-1/2 oz (42 grm). Crystal Hot Louisiana sauce

Preparation

• Sauce:
• Heat oil in pot.
• Add onions, scallions and peppers and saute.
• Add garlic, sugar, and remaining dry ingredients.
• Add liquid ingredients and continue to stir.
• Simmer 3 hours, until flavor mixes well.
• Ribs:
• Remove back sinew of ribs and sear on hot grill, both sides.
• Place ribs in roasting pan.
• Combine water and sauce and pour over ribs.
• Bring to boil on stove and cover with foil.
• Place in 350 degree (175 C.) oven until tender, but not falling off bone.
• Cool before serving.

Comments

Serve with plenty of napkins.

Excellent Dish.

Cooking Recipes: Chicken Liver Pate Mousse

http://www.online-cookbook.com/goto/cook/rpage/001023

Source:

Vicky Bryant (found on internet)

Serves/Makes:48 pieces

Ingredients

• 1 lb (.5 kg). chicken livers
• 2 Tbsp (30 ml). butter
• 1 onion, diced
• 2 shallots, minced
• 1 tsp (5 ml). unflavoured gelatin
• 1/3 cup (80 ml) tawny port
• 1/2 cup (125 ml) soft butter
• 1/4 tsp (1 ml) quatre epice (see comments below)
• 1/8 tsp (1 ml) grated nutmeg
• salt & pepper
• 1/4 cup (60 ml) heavy cream
• 48 crisped crostini

Preparation

• Step 1:
• Clean livers and trim off all gristle.
• Heat 2 tbsp (30 ml) butter, add diced onion and saut until soft.
• Add minced shallots and saut for two minutes.
• Add livers and saut over high heat until just stiff.
• Step 2:
• Soften gelatin in port and stir until gelatin is dissolved.
• Put sauce in blender and add livers.
• Blend until smooth; strain and let cool.
• Step 3:
• Cream the 1/2 cup (125 ml) butter in a small bowl.
• Add spices and nutmeg and little by little add the liver puree.
• Add salt and pepper to taste.
• Continue beating until light and fluffy.
• Whip the cream and fold into the liver mixture.
• Chill well.
• Serve with crostini.

Comments

Make mousse one day ahead to let flavors develop

**A French phrase meaning "four spices," referring to any of several finely ground spice mixtures. Though there's no standard mixture for quatre epices, the blend is usually mixed from the following selection: pepper (usually white), nutmeg, ginger, cinnamon or cloves. Quatre epices is used to flavor soups, stews and vegetables.