INGREDIENTS:
2 cups (500 ml) all-purpose flour
1/ teaspoon (1 ml) salt
3 eggs
1 tablespoon (15 ml) milk
1 teaspoon (5 ml) olive oil
Red Chili Sauce
1/2 cup (125 ml) grated Parmesan cheese
PROCEDURES:
1. Place flour, salt, eggs, milk and oil in food processor; process until dough forms. Shape into ball.
2. Place dough on lightly floured surface; flatten slightly. Cut dough into 4 pieces. Wrap 3 dough pieces in plastic wrap; set aside.
3. To knead by pasta machine, set rollers of pasta machine at widest setting. Feed unwrapped dough piece through flat rollers by turning handle. (Dough may crumble slightly at first but will hold together after 2 to 3 rollings.)
4. Lightly flour dough strip; fold strip into thirds. Feed through rollers again. Continue process 7 to 10 times until dough is smooth and elastic.
5. To roll out dough by machine, reduce setting. Feed dough strip through rollers. Without folding strip into thirds, repeat.
6. Let dough rest 5 to 10 minutes until slightly dry. Attach handle to angle hair pasta roller and feed dough through. Repeat kneading and rolling with reserved dough pieces.
7. Cook pasta in large pot of boiling salted water 1 to 2 minutes just until tender; remove from heat. Drain in colander.
8. Prepare Red Chili Sauce.
9. Toss sauce over pasta. Add cheese; toss well to coat.
~ Makes 4 to 6 servings
Red Chili Sauce
INGREDIENTS:
2 small red hot chili peppers
6 tablespoons (90 ml) butter or margarine
4 green onion, thinly sliced
1/2 medium red bell pepper, minced
3 garlic cloves, minced
3 tablespoons (45 ml) minced fresh parsley
1/2 teaspoon (2 ml) salt
1/8 teaspoon (15 ml) black pepper
PROCEDURES:
1. Rinse chili peppers; pat dry with paper towels. Cut peppers into halves with utility knife. Scrape out seeds. Then chop with chef's knife until peppers are in uniform small pieces.
2. Heat butter in large skillet over medium-high heat. Cook and stir 2 minutes or until onions are soft.
3. Removes from heat. Stir in parsley, salt and black pepper.
~ Makes about 3/4 cup (175 ml)
Spinach-Garlic Pasta with Garlic-Onion Sauce
INGREDIENTS:
1/2 pound (225 g) fresh spinach
6 eggs, divided
1 1/2 cups, (357 ml) all-purpose flour, divided
1 tablespoon (15 ml) olive oil
6 large cloves fresh garlic, minced
1/2 teaspoon (2 ml) salt
Garlic-onion Sauce
Grated Parmesan Cheese (optional)
PROCEDURES:
1 Separate spinach into leaves. Swish in cold water. Repeat several times with fresh cold water to remove sand and grit. Pat dry with paper towel.
2. To removed stem from spinach leaves., fold each leaf in half, then with hand pull stem toward top of leaf. Discard stem.
3. To blanch spinach, heat 1 quart (1 L) of slightly salted water in 2-quarts (2 L) saucepan over high heat to a boil. Immediately add spinach. Return to a boil; boil 2 to 3 minutes until crisp-tender. Drain spinach from saucepan, then immediately plunge into cold water to stop cooking. Place in colander to drain. Let stand until cool enough to handle. Squeeze spinach between hands to remove excess moisture. Finely chop with chef's knife.
4. To separate egg yolks from whites, gently tap egg in center against hard surface, such as side of bowl. Holding shell half in each hand, transfer yolk back and forth between shell halves. Allow white to drip down between 2 halves into bowl.
5. When all white has dripped into the bowl, place yolk in another bowl. Place white in another bowl. repeat with 3 more eggs. Store unused egg whites in airtight container for another use. Refrigerate for about 1 week.
6. Place 1 cup (250 ml) flour on cutting board. Make well in center. Whisk 2 whole egg, yolk and oil in small bowl until well blended. Gradually pour into well in flour mixture while mixing with fingertips or fork to form ball of dough.
7. Add spinach, garlic and salt. Mix, working in more flour as needed.
8. Place dough on lightly floured surface; flatten slightly. To knead dough, fold dough in half toward you and press dough away from you with heels and hands. Give dough a quarter turn and continue folding, pushing and turning. Continue kneading 5 minutes or until smooth and elastic, adding more flour to prevent sticking if necessary. Cover with plastic wrap. Let dough stand 12 minutes.
9. Unwrap dough and knead briefly as describe in step 8 on lightly floured surface, Roll out dough to 1/8 inch (3 mm) - thick circle using lightly floured rolling pin. Gently pick up dough circle with both hands Hold it up the light to check for places where dough is too thick. Return to board; even out any thick spots Let rest until dough is slightly dry but can be handled without breaking.
10. Lightly flour dough circle; roll loosely on to rolling pin.Slide rolling pin out; press dough roll gently with hand and cut into 1/4-inch (6 mm) - wide strips with sharp knife. Carefully unflod Strips.
11. Prepare Garlic-Onion Sauce
12. Cook pasta in large pot of boiling salted water 1 to 2 minutes just until lender. Drain into colander; pour into large bowl.
13. Toss sauce over pasta. Serve with cheese. Garnish as desired.
~ Makes 2 to 4 servings
* Fettuccine can be dried and stored at this point. Hang fettuccine strips over pasta rack or clean broom handle covered with plastic wrap and propped between 2 chairs. Dry for atleast 3 hours; store in airtight container at room temperature up to 4 days. To serve, cook fettuccine in large pot of boiling salted water 3 to 4 minutes just until tender. Drain colander.
Garlic-Onion Sauce
INGREDIENTS:
12 large cloves fresh garlic
1/2 cup (125 ml) butter
1 tablespoon (15 ml) olive oil
1 pound (450 g) Vidalia or other sweet onions, sliced
1 tablespoon (15 ml) honey (optional)
1/4 cup (60 ml) Marsala wine
PROCEDURES:
1 To quickly peel garlic cloves, trim ends. drop cloves into boiling water. Boil 5 to 10 seconds. Remove with slotted spoon and plunge into cold water. Drain. The skins will slip off cloves. With chef's knife, chop garlic to equal 1/3 cup (75 ml).
2. Heat butter and oil in large skillet over medium heat. Add onions and garlic; cover and cook until soft. Add honey; reduce heat to low. Cook, uncovered, 30 minutes, stirring occasionally. Add wine; cook 5 to 10 minutes.
~ Makes about 2 /14 cups (560 ml)
1/2 pound (225 g) fresh spinach
6 eggs, divided
1 1/2 cups, (357 ml) all-purpose flour, divided
1 tablespoon (15 ml) olive oil
6 large cloves fresh garlic, minced
1/2 teaspoon (2 ml) salt
Garlic-onion Sauce
Grated Parmesan Cheese (optional)
PROCEDURES:
1 Separate spinach into leaves. Swish in cold water. Repeat several times with fresh cold water to remove sand and grit. Pat dry with paper towel.
2. To removed stem from spinach leaves., fold each leaf in half, then with hand pull stem toward top of leaf. Discard stem.
3. To blanch spinach, heat 1 quart (1 L) of slightly salted water in 2-quarts (2 L) saucepan over high heat to a boil. Immediately add spinach. Return to a boil; boil 2 to 3 minutes until crisp-tender. Drain spinach from saucepan, then immediately plunge into cold water to stop cooking. Place in colander to drain. Let stand until cool enough to handle. Squeeze spinach between hands to remove excess moisture. Finely chop with chef's knife.
4. To separate egg yolks from whites, gently tap egg in center against hard surface, such as side of bowl. Holding shell half in each hand, transfer yolk back and forth between shell halves. Allow white to drip down between 2 halves into bowl.
5. When all white has dripped into the bowl, place yolk in another bowl. Place white in another bowl. repeat with 3 more eggs. Store unused egg whites in airtight container for another use. Refrigerate for about 1 week.
6. Place 1 cup (250 ml) flour on cutting board. Make well in center. Whisk 2 whole egg, yolk and oil in small bowl until well blended. Gradually pour into well in flour mixture while mixing with fingertips or fork to form ball of dough.
7. Add spinach, garlic and salt. Mix, working in more flour as needed.
8. Place dough on lightly floured surface; flatten slightly. To knead dough, fold dough in half toward you and press dough away from you with heels and hands. Give dough a quarter turn and continue folding, pushing and turning. Continue kneading 5 minutes or until smooth and elastic, adding more flour to prevent sticking if necessary. Cover with plastic wrap. Let dough stand 12 minutes.
9. Unwrap dough and knead briefly as describe in step 8 on lightly floured surface, Roll out dough to 1/8 inch (3 mm) - thick circle using lightly floured rolling pin. Gently pick up dough circle with both hands Hold it up the light to check for places where dough is too thick. Return to board; even out any thick spots Let rest until dough is slightly dry but can be handled without breaking.
10. Lightly flour dough circle; roll loosely on to rolling pin.Slide rolling pin out; press dough roll gently with hand and cut into 1/4-inch (6 mm) - wide strips with sharp knife. Carefully unflod Strips.
11. Prepare Garlic-Onion Sauce
12. Cook pasta in large pot of boiling salted water 1 to 2 minutes just until lender. Drain into colander; pour into large bowl.
13. Toss sauce over pasta. Serve with cheese. Garnish as desired.
~ Makes 2 to 4 servings
* Fettuccine can be dried and stored at this point. Hang fettuccine strips over pasta rack or clean broom handle covered with plastic wrap and propped between 2 chairs. Dry for atleast 3 hours; store in airtight container at room temperature up to 4 days. To serve, cook fettuccine in large pot of boiling salted water 3 to 4 minutes just until tender. Drain colander.
Garlic-Onion Sauce
INGREDIENTS:
12 large cloves fresh garlic
1/2 cup (125 ml) butter
1 tablespoon (15 ml) olive oil
1 pound (450 g) Vidalia or other sweet onions, sliced
1 tablespoon (15 ml) honey (optional)
1/4 cup (60 ml) Marsala wine
PROCEDURES:
1 To quickly peel garlic cloves, trim ends. drop cloves into boiling water. Boil 5 to 10 seconds. Remove with slotted spoon and plunge into cold water. Drain. The skins will slip off cloves. With chef's knife, chop garlic to equal 1/3 cup (75 ml).
2. Heat butter and oil in large skillet over medium heat. Add onions and garlic; cover and cook until soft. Add honey; reduce heat to low. Cook, uncovered, 30 minutes, stirring occasionally. Add wine; cook 5 to 10 minutes.
~ Makes about 2 /14 cups (560 ml)
Zucchini-Tomato-Noodle Soup
INGREDIENTS:
3 pounds (1.35 kg) zucchini
3/4 cup (175 ml) water
1/2 cup (125 ml) butter
4 cups (1 L) chopped onions
8 cups (2 L) tomatoes, cut into eights
1 can (48 ounces/1.5 L) chicken broth
3 cloves garlic, chopped
1 teaspoon (5 ml) Beau Monde seasoning
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) pepper
1 pound (450 g) 100% durum noodles
Garlic bread (optional)
PROCEDURES:
1. Scrub zucchini with vegetables brush under cold running water. Slice lengthwise into halves with utility knife. (If zucchini is large, cut into 4 lengthwise pieces.) Cut each half into 4 to 6 lengthwise strips. Holding strips together with fingers, cut crosswise into bite-sized pieces.
2. Combine zucchini and water in stockpot; cover. Cook over medium-high heat 10 minutes until partially done, stirring twice.
3. Heat butter in large skillet over medium heat. Add onions; cook and stir in hot butter until tender.
4. Add onion mixture, tomatoes, broth, garlic, seasoning, salt and pepper to zucchini mixture; cover. Simmer 20 to 25 minutes.
5. Meanwhile, cook noodles according to package directions. Drain well.
6. Add noodles to soup; heat through. Serve with garlic bread.
~ Makes 8 servings
3 pounds (1.35 kg) zucchini
3/4 cup (175 ml) water
1/2 cup (125 ml) butter
4 cups (1 L) chopped onions
8 cups (2 L) tomatoes, cut into eights
1 can (48 ounces/1.5 L) chicken broth
3 cloves garlic, chopped
1 teaspoon (5 ml) Beau Monde seasoning
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) pepper
1 pound (450 g) 100% durum noodles
Garlic bread (optional)
PROCEDURES:
1. Scrub zucchini with vegetables brush under cold running water. Slice lengthwise into halves with utility knife. (If zucchini is large, cut into 4 lengthwise pieces.) Cut each half into 4 to 6 lengthwise strips. Holding strips together with fingers, cut crosswise into bite-sized pieces.
2. Combine zucchini and water in stockpot; cover. Cook over medium-high heat 10 minutes until partially done, stirring twice.
3. Heat butter in large skillet over medium heat. Add onions; cook and stir in hot butter until tender.
4. Add onion mixture, tomatoes, broth, garlic, seasoning, salt and pepper to zucchini mixture; cover. Simmer 20 to 25 minutes.
5. Meanwhile, cook noodles according to package directions. Drain well.
6. Add noodles to soup; heat through. Serve with garlic bread.
~ Makes 8 servings
Quick Beef Soup
INGREDIENTS:
1 large onion
2 cloves garlic
1 1/2 pounds (675 g) lean ground beef
1 can (28 ounces/875 ml) whole peeled tomatoes, undrained
6 cups (1.5 L) water
6 beef bouillon cubes
1/4 teaspoon (1 ml) pepper
1/2 cup (125 ml) uncooked orzo
1 1/2 cups (375 ml) frozen peas, carrots and corn vegetable blended
French bread (optional)
PROCEDURES:
1. To chop onion, peel skin. Cut onion in half through root with utility knife. Place cut side down on cutting board. Holding knife horizontally, make cuts parallel to board, almost to root end. Next, cut onion vertically into thin slices, holing onion with fingers to keep its shape. Turn onion and cut crosswise to root end. (The closer the cuts are spaced, the finer the onion is chopped.) Repeat with remaining onion half.
2. To mince garlic, trim ends of garlic cloves. Slightly crush clove under flat side of chef's knife blade; peel away skin. Chop garlic with chef's knife until garlic is in uniform fine pieces .Set aside.
3. Cook beef, onion and garlic in large saucepan over medium-high heat util beef is brown, stirring to separate meat; drain drippings.
4. Place tomatoes with juice in covered blender or food processor. Process until smooth.
5. Add tomatoes, water, bouillon cubes and pepper to meat mixture. Bring to a boil over high heat. Reduce heat to low. Simmer, uncovered, 20 minutes.
6. Add orzo and vegetables. Simmer 15 minutes more. Serve with French bread.
~ Makes 6 servings
1 large onion
2 cloves garlic
1 1/2 pounds (675 g) lean ground beef
1 can (28 ounces/875 ml) whole peeled tomatoes, undrained
6 cups (1.5 L) water
6 beef bouillon cubes
1/4 teaspoon (1 ml) pepper
1/2 cup (125 ml) uncooked orzo
1 1/2 cups (375 ml) frozen peas, carrots and corn vegetable blended
French bread (optional)
PROCEDURES:
1. To chop onion, peel skin. Cut onion in half through root with utility knife. Place cut side down on cutting board. Holding knife horizontally, make cuts parallel to board, almost to root end. Next, cut onion vertically into thin slices, holing onion with fingers to keep its shape. Turn onion and cut crosswise to root end. (The closer the cuts are spaced, the finer the onion is chopped.) Repeat with remaining onion half.
2. To mince garlic, trim ends of garlic cloves. Slightly crush clove under flat side of chef's knife blade; peel away skin. Chop garlic with chef's knife until garlic is in uniform fine pieces .Set aside.
3. Cook beef, onion and garlic in large saucepan over medium-high heat util beef is brown, stirring to separate meat; drain drippings.
4. Place tomatoes with juice in covered blender or food processor. Process until smooth.
5. Add tomatoes, water, bouillon cubes and pepper to meat mixture. Bring to a boil over high heat. Reduce heat to low. Simmer, uncovered, 20 minutes.
6. Add orzo and vegetables. Simmer 15 minutes more. Serve with French bread.
~ Makes 6 servings
Pasta Salad in Artichoke Cups
INGREDIENTS:
5 cloves garlic, peeled
1/2 cup (125 ml) white wine
6 medium artichokes for cups
1 lemon, cut into halves
6 cups (1.5 L) chicken broth
1 tablespoon (15 ml) plus 1 teaspoon (5 ml) olive oil, divided
1 package (2 ounces/60 g) artichoke hearts
8 ounces (225 g) corkscrew pasta or pasta twists
1/2 teaspoon (2 ml) dried basil leaves, crushed
Basil Vinaigrette Dressing
PROCEDURES:
1. Place garlic and wine in 1-quart (1 L) saucepan. Bring to a boil over high heat; reduce heat to low. Simmer 10 minutes.
2. Meanwhile, prepare artichokes. Cut bottom from artichokes with utility knife so that artichokes will sit flat. Remove outer leaves.
3. Cut 1 inch (2.5 cm) off tops of artichokes. Snip tips from remaining leaves with scissors. To help prevent discoloration, rub ends with lemon.
4. Place chicken broth in 6-quarts (6 L) Dutch oven. Bring to a boil over high heat. Add artichokes, wine mixture and 1 tablespoon (15 ml) oil. Reduce heat to low. Cover; simmer 25 to 30 minutes or until leaves pull easily from base. Drain.
5. Cook artichoke hearts according to package directions. Drain well. Cut into slices to make 2 cups (500 ml). Set aside.
6. Cook pasta according to package directions. Drain in colander. Place pasta in large bowl. Sprinkle with remaining 1 teaspoon (5 ml) oil and basil.
7. Prepare Basil Vinaigrette Dressing.
8. Add artichoke hearts and 1 cup (250 ml) dressing to pasta; toss gently to coat.
9. Carefully spread outer leaves o whole artichokes. remove small heart leaves by grasping with fingers, then pulling and twisting. Scoop out fuzzy choke with spoon.
10. Fill with pasta mixture. Cover; refrigerate until serving time. Serve with remaining dressing. Garnish as desired.
~ Makes 6 serving
Basil Vinaigrette Dressing
1/3 cup (75 ml) white wine vinegar
2 tablespoons (30 ml) Dijon-style mustard
3 cloves garlic, peeled
3/4 cup coarsely chopped fresh basil leaves
1 cup (250 ml) olive oil
Salt and pepper to taste
PROCEDURES:
1. Place vinegar, mustard and garlic in blender or food processor. Cover; process using an on/off pulsing action until garlic is well mixed. Add basil; continue to pulse until mixture is blended.
2. With motor running, slowly pour in oil. Season to taste with salt and pepper.
~ Makes about 1 1/2 cups (375 ml)
5 cloves garlic, peeled
1/2 cup (125 ml) white wine
6 medium artichokes for cups
1 lemon, cut into halves
6 cups (1.5 L) chicken broth
1 tablespoon (15 ml) plus 1 teaspoon (5 ml) olive oil, divided
1 package (2 ounces/60 g) artichoke hearts
8 ounces (225 g) corkscrew pasta or pasta twists
1/2 teaspoon (2 ml) dried basil leaves, crushed
Basil Vinaigrette Dressing
PROCEDURES:
1. Place garlic and wine in 1-quart (1 L) saucepan. Bring to a boil over high heat; reduce heat to low. Simmer 10 minutes.
2. Meanwhile, prepare artichokes. Cut bottom from artichokes with utility knife so that artichokes will sit flat. Remove outer leaves.
3. Cut 1 inch (2.5 cm) off tops of artichokes. Snip tips from remaining leaves with scissors. To help prevent discoloration, rub ends with lemon.
4. Place chicken broth in 6-quarts (6 L) Dutch oven. Bring to a boil over high heat. Add artichokes, wine mixture and 1 tablespoon (15 ml) oil. Reduce heat to low. Cover; simmer 25 to 30 minutes or until leaves pull easily from base. Drain.
5. Cook artichoke hearts according to package directions. Drain well. Cut into slices to make 2 cups (500 ml). Set aside.
6. Cook pasta according to package directions. Drain in colander. Place pasta in large bowl. Sprinkle with remaining 1 teaspoon (5 ml) oil and basil.
7. Prepare Basil Vinaigrette Dressing.
8. Add artichoke hearts and 1 cup (250 ml) dressing to pasta; toss gently to coat.
9. Carefully spread outer leaves o whole artichokes. remove small heart leaves by grasping with fingers, then pulling and twisting. Scoop out fuzzy choke with spoon.
10. Fill with pasta mixture. Cover; refrigerate until serving time. Serve with remaining dressing. Garnish as desired.
~ Makes 6 serving
Basil Vinaigrette Dressing
1/3 cup (75 ml) white wine vinegar
2 tablespoons (30 ml) Dijon-style mustard
3 cloves garlic, peeled
3/4 cup coarsely chopped fresh basil leaves
1 cup (250 ml) olive oil
Salt and pepper to taste
PROCEDURES:
1. Place vinegar, mustard and garlic in blender or food processor. Cover; process using an on/off pulsing action until garlic is well mixed. Add basil; continue to pulse until mixture is blended.
2. With motor running, slowly pour in oil. Season to taste with salt and pepper.
~ Makes about 1 1/2 cups (375 ml)
Fresh Seafood and Linguine Salad
INGREDIENTS:
1 1/2 to 3 dozen clams
Salt
4 pounds (1.8 kg) mussels
1 1/2 pounds (675 g) small squid
8 ounces (225 g) linguine
Olive oil
1/4 cup (60 ml) freshly squeezed lemon juice
2 cloves garlic, minced
1/4 teaspoon (1 ml) pepper
1 red onion, thinly sliced and separated into rings for garnish
1/3 cup (75 ml) finely chopped
Italian parsley for garnish
PROCEDURES:
1. Discard any clams that remain open when tapped with finger. To clean clams, scrub with stiff brush under cold running water. Soak clams in mixture 1/3 cup (75 ml) salt to 1 gallon (4 L) of water for 20 minutes. Drain water; repeat 2 more times.
2. Discard any mussels that remain open when tapped with fingers. To clean mussels, scrub with stiff brush under cold running water. To debeard, pull threads from shells with finger. Soak mussels in mixture of 1/3 cup (75 ml) salt to 1 gallon (4 L) of water for 20 minutes. Drain water; repeat 2 more times.
3. To clean each squid, hold body of squid firmly in one hand. Grasp head firmly with other hand; pull head, twisting gently from side to side. (Head and contents of body should pull away in one piece.) Set aside tubular body sac. Cut tentacles off head; set aside. Discard head and contents of body.
4. Grasp tip of pointed, thin, clear cartilage from body; pull out and discard. Rinse squid under cold running water. Peel off and discard spotted outer membrane covering body sac and fins. Pull off side fins; set aside. Rinse inside of squid thoroughly under running water. Repeat with remaining squid.
5. Cut squid crosswise into 1/4-inch (6 mm) rings; finely chopped tentacles and fins. (Rings, fins and reserved tentacles are all edible parts.) Pat pieces dry with paper towels.
6. To steam clams and mussels, place 1 cup (250 ml) water in large stockpot. Bring to a boil over high heat. Add clams and mussels. Cover stockpot; reduce heat to low. Steam 5 to 7 minutes until clams and mussels are opened. Remove from stockpot with slotted spoon. Discard any clams or mussels that remain closed.
7. Meanwhile, cook pasta according to package directions. Drain in colander. Place in large bowl and toss with 2 tablespoons (30 ml) oil.
8. Add just enough oil to large skillet to cover bottom. Heat over medium heat; add squid. Cook and stir 2 minutes until squid is opaque. Place squid in large glass bowl. Add pasta, mussels and clams.
9. Combine 1/2 cup (125 ml) oil, lemon juice, garlic, 1/2 teaspoon (2 ml) salt and pepper in small bowl; blend well. Pour over salad; toss gently to coat.
10. Cover; refrigerate at least 3 hours. Season with additional lemon juice, salt and pepper, if necessary. Garnish if desired.
~ Makes 6 servings
1 1/2 to 3 dozen clams
Salt
4 pounds (1.8 kg) mussels
1 1/2 pounds (675 g) small squid
8 ounces (225 g) linguine
Olive oil
1/4 cup (60 ml) freshly squeezed lemon juice
2 cloves garlic, minced
1/4 teaspoon (1 ml) pepper
1 red onion, thinly sliced and separated into rings for garnish
1/3 cup (75 ml) finely chopped
Italian parsley for garnish
PROCEDURES:
1. Discard any clams that remain open when tapped with finger. To clean clams, scrub with stiff brush under cold running water. Soak clams in mixture 1/3 cup (75 ml) salt to 1 gallon (4 L) of water for 20 minutes. Drain water; repeat 2 more times.
2. Discard any mussels that remain open when tapped with fingers. To clean mussels, scrub with stiff brush under cold running water. To debeard, pull threads from shells with finger. Soak mussels in mixture of 1/3 cup (75 ml) salt to 1 gallon (4 L) of water for 20 minutes. Drain water; repeat 2 more times.
3. To clean each squid, hold body of squid firmly in one hand. Grasp head firmly with other hand; pull head, twisting gently from side to side. (Head and contents of body should pull away in one piece.) Set aside tubular body sac. Cut tentacles off head; set aside. Discard head and contents of body.
4. Grasp tip of pointed, thin, clear cartilage from body; pull out and discard. Rinse squid under cold running water. Peel off and discard spotted outer membrane covering body sac and fins. Pull off side fins; set aside. Rinse inside of squid thoroughly under running water. Repeat with remaining squid.
5. Cut squid crosswise into 1/4-inch (6 mm) rings; finely chopped tentacles and fins. (Rings, fins and reserved tentacles are all edible parts.) Pat pieces dry with paper towels.
6. To steam clams and mussels, place 1 cup (250 ml) water in large stockpot. Bring to a boil over high heat. Add clams and mussels. Cover stockpot; reduce heat to low. Steam 5 to 7 minutes until clams and mussels are opened. Remove from stockpot with slotted spoon. Discard any clams or mussels that remain closed.
7. Meanwhile, cook pasta according to package directions. Drain in colander. Place in large bowl and toss with 2 tablespoons (30 ml) oil.
8. Add just enough oil to large skillet to cover bottom. Heat over medium heat; add squid. Cook and stir 2 minutes until squid is opaque. Place squid in large glass bowl. Add pasta, mussels and clams.
9. Combine 1/2 cup (125 ml) oil, lemon juice, garlic, 1/2 teaspoon (2 ml) salt and pepper in small bowl; blend well. Pour over salad; toss gently to coat.
10. Cover; refrigerate at least 3 hours. Season with additional lemon juice, salt and pepper, if necessary. Garnish if desired.
~ Makes 6 servings
Thai Chicken Fettuccine Salad
INGREDIENTS:
3 boneless skinless chicken breast halves (about 15 ounces/44 g)
6 ounces (180 g) fettuccine
1 cup (250 ml) PACE Picante Sauce
1/4 cup ( 60 ml) chunky peanut butter
2 tablespoon (30 ml) honey
2 tablespoon (30 ml) orange juice
1 teaspoon (5 ml) soy sauce
1/2 teaspoon (2 ml) ground ginger
2 tablespoons (30 ml) vegetable oil
Lettuce or savoy cabbage leaves (optional)
1/4 cup (60 ml) coarsely chopped cilantro
1/4 cup (60 ml) peanut halves
1/4 cup (60 ml) thin red pepper strips, cut into halves
Additional PACE Picante Sauce (optional)
PROCEDURES:
1. Cut chicken into 1-inch (2.5 cm) pieces; set aside.
2. cook pasta according to package directions. Drain in colander.
3. While pasta is cooking, combined 1 cup (250 ml) picante sauce, peanut butter, honey, orange juice, soy sauce and ginger in small saucepan. Cook and stir over low heat until blended and smooth. Reserve 1/4 cup (60 ml) picante sauce mixture.
4. Place pasta in large bowl. Pour remaining picante sauce mixture over pasta ; toss gently to coat.
5. Heat oil in large skillet over medium-high heat until how. Cook and stir chicken in hot oil about 5 minutes until chicken is browned on the outside and no longer pink in center.
6. Add reserved 1/4 cup (60 ml) picante sauce mixture; mix well.
7. Arrange pasta on lettuce-lined platter. Place chicken mixture on pasta. Top with cilantro, peanut halves and strips.
8. Refrigerate until mixture is cooled to room temperature. Serve with additional picante sauce. Garnish as desired.
~ Makes 4 servings
3 boneless skinless chicken breast halves (about 15 ounces/44 g)
6 ounces (180 g) fettuccine
1 cup (250 ml) PACE Picante Sauce
1/4 cup ( 60 ml) chunky peanut butter
2 tablespoon (30 ml) honey
2 tablespoon (30 ml) orange juice
1 teaspoon (5 ml) soy sauce
1/2 teaspoon (2 ml) ground ginger
2 tablespoons (30 ml) vegetable oil
Lettuce or savoy cabbage leaves (optional)
1/4 cup (60 ml) coarsely chopped cilantro
1/4 cup (60 ml) peanut halves
1/4 cup (60 ml) thin red pepper strips, cut into halves
Additional PACE Picante Sauce (optional)
PROCEDURES:
1. Cut chicken into 1-inch (2.5 cm) pieces; set aside.
2. cook pasta according to package directions. Drain in colander.
3. While pasta is cooking, combined 1 cup (250 ml) picante sauce, peanut butter, honey, orange juice, soy sauce and ginger in small saucepan. Cook and stir over low heat until blended and smooth. Reserve 1/4 cup (60 ml) picante sauce mixture.
4. Place pasta in large bowl. Pour remaining picante sauce mixture over pasta ; toss gently to coat.
5. Heat oil in large skillet over medium-high heat until how. Cook and stir chicken in hot oil about 5 minutes until chicken is browned on the outside and no longer pink in center.
6. Add reserved 1/4 cup (60 ml) picante sauce mixture; mix well.
7. Arrange pasta on lettuce-lined platter. Place chicken mixture on pasta. Top with cilantro, peanut halves and strips.
8. Refrigerate until mixture is cooled to room temperature. Serve with additional picante sauce. Garnish as desired.
~ Makes 4 servings
Subscribe to:
Posts (Atom)