. Recipes: March 2015

EGGS FLORENTINE WITH SMOKY MORNAY SAUCE

EGGS FLORENTINE WITH SMOKY MORNAY SAUCE
INGREDIENTS:
2 tbsp unsalted Butter
1 1/2 tbsp All-Purpose Flour
3/4 cup Milk
1 clove Garlic, Minced
50 gm (about 3/4 cup) Gruyere Cheese, Shredded
1/4 tsp Smoked Spanish Paprika
1 tsp Salt
1/2 tsp Black pepper
1 medium Shallot, Minced
300 gm Baby Spinach
4 large Eggs
2 English Muffins, Split and Toasted
Chives, Snipped, for Garnish
1 tbsp Extra-Virgin Olive Oil

PREPARATION:

In a small saucepan, melt 1 tablespoon of the butter. Stir in the flour to make a paste. Gradually whisk in the milk until smooth and simmer, whisking, until the sauce thickens. Reduce the heat to low and cook, whisking, until no floury taste remains, about 5 minutes. Remove from the heat and whisk in the Gruyère and pimentón. Season the Mornay sauce with salt and pepper. Cover and keep warm. In a large skillet, melt the remaining 1 tablespoon of butter in the olive oil. Add the shallot and garlic and cook over moderately high until softened, about 3 minutes. Add the spinach and cook over moderately high heat, tossing occasionally, until wilted, about 3 minutes. Season with salt and pepper.Bring a large, deep skillet of water to a simmer. Crack the eggs into the skillet and simmer over moderately low heat until the whites are set and the yolks are runny, about 4 minutes. Using a slotted spoon, transfer the poached eggs to a plate; blot dry with paper towels. Arrange 2 English muffin halves on each plate. Mound the spinach on the English muffins and top with the poached eggs. Spoon the Mornay sauce over the eggs and garnish with the chives. EGGS WITH SMOKY MORNA-Y SAUCE is ready to serve.





ARTICHOKE PASTA SALAD WITH LEMON VINAIGRETTE



ARTICHOKE PASTA SALAD WITH LEMON VINAIGRETTE

INGREDIENTS:
FOR THE ROASTED ARTICHOKES:
    3 Whole Artichokes
    6 Garlic Cloves, Peeled
    Olive Oil, for sprinkling
FOR THE SALAD: 
    250 gm.Whole Wheat Spaghetti Noodles
    3 tbsp Pine Nuts
    2 tbsp Garlic, Finely Minced
    1 tsp Pompeian Varietals Olive Oil
    1 Cup Cherry Tomatoes, Halved
    ⅓ Cup Fresh Basil,Thinly Sliced
    Fresh, Grated Parmesan Cheese, for topping
FOR THE VINAIGRETTE: 
    2 tbsp Pompeian Varietals Olive Oil
    Juice of 1 lemon
    Pinch of Salt
    Pinch of Pepper

PREPARATION:
TO ROAST THE ARTICHOKE:
Preheat oven to 425F. Cut off the top third and the bottom stem, right at the base, of each artichoke, so that they sit up straight. Place each Artichoke on a large square of heavy duty tinfoil (or double layer of regular tinfoil) and stuff 2 garlic cloves into the top of each. Slightly spread the Leaves apart with your fingers and drizzle each Artichoke with Olive Oil, about 1 tbsp or so. Wrap the tinfoil up tightly around each Artichoke and place on a Baking Tray and into the Oven until nice and soft, about 1 hour and 15 minutes. It could be slightly less and could be slightly more. Once the Artichokes are roasted, let them cool until you can handle them. Pull each leaf off the Artichokes(you can scrape off all the Meat with your teeth if you like!) until you get to the base. Pop the bottom part off, which will reveal some furry looking stuff. Once you scrape that off, you have the Artichoke heart! Repeat with remaining Artichokes and thinly slice the hearts, and set aside. 

TO MAKE THE SALAD:
Bring a large pot of Salted water to a boil, and cook the Pasta until dented, about 8-9 minutes.While the Pasta cooks, heat your oven to 400F and toast the Pine Nuts until Golden Brown, about 5-7 minutes. Heat the 1 tsp Olive Oil in a small pan on medium/high heat and sauté the Garlic until just Golden Brown, about 1-2 minutes. In a large bowl, toss together the cooked Pasta, Pine Nuts, Sauteed Garlic, halved Cherry Tomatoes and Sliced Basil. Combine the Olive Oil, fresh Lemon Juice, Salt and Pepper and pour over the Salad, Tossing until evenly coated. Garnish with Fresh, Grated Parmesan Cheese. ARTICHOKE PASTA SALAD WITH LEMON VINAIGRETTE is ready to serve.
   

COD MEATBALLS

COD MEATBALLS
 

INGREDIENTS:
1 Big Boiled Potato,
1 Egg,
30 gm Parmesan,
20 gm Breadcrumbs,
1/2 tsp Salt,
1/2 tsp Ground Black Pepper,
2-3 tbsp Cooking Oil.

PREPARATION:
With the help of a blender , blend thawed Cod with boiled Potato, Parmesan, Breadcrumbs, Egg, herbs a pinch of Pepper and Salt. Blend until mixture is thick and compact. Realize Cod Meatballs wetting the palm with a few drops of Water, pass in Breadcrumbs and place on a Baking Sheet covered with Parchment Paper. Sprinkle each Meatball with a little Oil. Bake for 15 minutes at 180°C. Let them cool at room temperature. COT MEATBALLS are ready to serve. Serve with a Salad.
 




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