Tag Archives: Cream

Pumpkin Rigatoni

Like Linus of Charles Schultz’s “Peanuts” comic strip….I think pumpkins are GREAT!

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And once again, plated.com has brought another amazing pasta dish, which is perfect for those “Meatless Mondays” and is affordable enough to make on your own.

Rigatoni is a popular pasta in Southern and Central Italy. Given its ridged and tubular shape, these features enables the pasta to hold just about any kind of sauce very well. Typically, a tomato based sauce is used with rigatoni, but in this dish, a pumpkin puree is the vegetable of choice for the sauce.

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Pumpkin can be tricky and heavy in sauces. If your sauce becomes too thick while cooking this dish, use the reserved pasta cooking water to thin it out. Not only will this little trick improve the consistency of your sauce, but the starchy cooking water will also help the sauce cling better to the pasta.

This dish also features Pecorino cheese, an Italian sheep’s milk cheese similar in texture to cheeseParmesan with a salty, sharp flavor, which adds a nice counterpoint to the creaminess of the pumpkin sauce and pasta.

Overall, this dish was easy to prepare in under 20 minutes. And it was only 740 calories per serving. A great dish for a light lunch on the weekends or a light dinner during the weekday. This dish is easy enough to expand the ingredients to serve more guests.

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Creamy Pumpkin Rigatoni

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Serves 2

Ingredients:
1 shallot, minced
1 clove garlic, minced
10 sage leaves, finely chopped
1/4 bunch chives, finely chopped
8 ounces rigatoni pasta
1/2 cup water
1 tablespoon unsalted butter
1/8 teaspoon crushed red pepper
1 cup pumpkin puree
1/4 cup heavy cream
1/4 cup grated Pecorino cheese, divided
Kosher salt, to taste
Freshly ground black pepper, to taste

 

Directions:
Bring a large pot of water to boil over high heat. When water is boiling, add rigatoni ad a generous pinch of salt. Cook until al dente, 8 to 10 minutes. Reserve 1/2 cup pasta cooking water, then drain and set aside.DSC05600

Heat butter in a large skillet over medium heat. Add shallots and cook until sot and translucent, about 3 minutes. Add garlic, sage, and crushed red pepper. Cook until fragrant for about 1 more minute. Add pumpkin puree and 1/2 cup water and stir to combine.

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Simmer sauce over medium heat until warmed through, 2 to 3 minutes. Add heavy cream and half of the grated pecorino cheese and stir to combine. Reduce heat to medium low and simmer until thickened, 2 to 3 minutes more. Taste and add salt and pepper as needed.

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Add the rigatoni to the skillet with sauce and stir to coat. Add reserved pasta cooking water, 1 tablespoon at a time until the sauce reaches the desired consistency.

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To serve, divide the rigatoni evenly between 2 pasta bowls. Sprinkle over chives and remaining grated pecorino cheese.

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Faisan à la Normande

Faisan à la Normande
(Normandy Pheasant)

Normandy is famous for its dairy farms and apple orchards. This dish, made with  apple, cider, Calvados, butter, and cream, makes the most of the region’s produce.

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CREPES DE VOLAILLE VERSAILLAISE

DSC00434 (2).jpgCREPES DE VOLAILLE VERSAILLAISE
(Chicken Crepes with Asparagus and Mushrooms)

This classic French dish with Italian origins is a perfect main course that can be served during Spring Brunch.

Serves 8

Ingredients:
For the Filling:
6 tablespoons unsalted butter
¼ cup all-purpose flour
1-1/4 cups whole milk
1-1/4 cups chicken broth (See Cook’s Notes)
¼ cup chopped shallot
½ cup chopped mushrooms
2 cups finely chopped cooked chicken (See Cook’s Notes)
3 tablespoons medium-dry Sherry
1 pound thin asparagus, trimmed

For the Crepes:
¾ cup all-purpose flour
½ teaspoon salt
Pinch of freshly grated nutmeg
1-1/4 cups whole milk
1 whole large egg
1 large egg yolk
1 teaspoon unsalted butter, melted

For the Finishing Sauce:
1 large egg yolk
5 tablespoons chilled heavy cream
1 tablespoons unsalted butter

1/2 cup shredded Gruyere cheese, for garnish

Special Equipment:
A 3-quart flameproof ceramic or enameled shallow baking dish

Directions:
TO make the filling: Heat 5 tablespoons butter in a 2-quart heavy saucepan over moderate heat until foam subsides. Whisk in flour and cook roux, whisking, until pale golden, about 2 minutes. Gradually add milk and broth, whisking, and bring to a boil, whisking. Reduce heat and simmer gently, whisking frequently, until veloute sauce is silky and thick, about 25 minutes. Reserve ½ cup sauce for topping.

Cook shallot in remaining tablespoon butter in a 10-inch heavy skillet over moderate heat, stirring, until softened, 2 to 3 minutes. Add mushrooms and cook, stirring, until lightly browned, about 4 minutes. Stir into veloute sauce along with chicken and Sherry.

Cut tops from asparagus and set aside. Cut enough stalks into ¼-inch pieces to measure 1 cup, reserving remainder for another use. Cook tips in a saucepan of boiling salted water until crisp-tender, 2 to 3 minutes.

Transfer to a bowl of ice and cold water with a slotted spoon. Scoop out tips and drain on paper towels, then reserve for topping. Cook and drain chopped asparagus in same manner and stir into veloute sauce with salt and pepper to taste.

TO make the crepes: Sift together flour, salt, nutmeg, and pepper to taste into a bowl. Whisk together milk, whole egg, and yolk in a small bowl, then gradually whisk into flour mixture. Force batter through a fine sieve into a bowl.

Heat a dry 7-to 8-inch nonstick skillet over moderately high heat until hot, and then brush very lightly with some melted butter. Spoon about 2 tablespoons batter into skillet, tilting to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crepe.) Cook until underside is lightly browned, 6 to 10 seconds then loosen crepe with a spatula and flip. Cook until just cooked through, about 20 seconds, and transfer to a plate. Make 15 more crepes in same manner, brushing skillet with melted butter as needed and stacking crepes on a plate.

ASSEMBLE and bake the crepes: Preheat oven to 350 °F. Spread ¼ cup filling across center of 1 crepe and roll into a cylinder. Transfer, seam side down, to buttered baking dish, then assemble more crepes in same manner, fitting them snugly. Bake in middle of over 15 minutes.

MAKE the finishing sauce while the crepes a baking: Stir together yolk, 2 tablespoons cream, and reserved ½ cup sauce until smooth. Beat remaining 3 tablespoons cream with a whisk until it holds soft peaks, and then fold into yolk mixture.

Spoon the finishing sauce over crepes and broil 5 to 6 inches from heat until lightly browned, about 2 minutes. Heat butter in skillet, then add reserved asparagus tips and toss until warm.

Place 2 crepes on each of 8 plates and top with asparagus tips. Garnish with Gruyere cheese and serve.

Cook’s Notes:
Fish stock or water can be used as a substitute if shellfish is being used in place of the the chicken.

About 9 ounces of chopped cooked shrimp, lobster or crab-meat can be substituted for the cooked chicken.

The filling and crepes can be made 2 days ahead and kept separately, covered and chilled in the refrigerator.

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HOMARD EN CROÛTE

Juicy chunks of lobster in a sherry cream sauce, topped with crispy puff pastry crust. A rich and luxurious dish makes this lobster pot pie makes an ideal meal for a special dinner party.

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Serves 4

Ingredients:
3 tablespoons unsalted butter
3 cloves garlic, minced
1 medium yellow onion, minced
14 cup sherry
2 tablespoons flour, plus more
34 cups heavy cream
3 – 4 cups cooked lobster meat, cut in chunks (from four 1 1/4-pound lobsters)
18 teaspoon fresh thyme leaves
14 teaspoon paprika
A pinch of freshly grated nutmeg (optional)
Salt, to taste
Freshly ground black pepper, to taste
One 14 ounce package puff pastry
1 egg, beaten

Directions:
Preheat the oven to 425 ° F.

Melt butter in a 4-quart saucepan over medium-high heat. Add garlic and onion; cook until golden, 5–7 minutes. Add the sherry and  cook until reduced by half, 1–2 minutes. Whisk in flour and cook for 2 minutes. Add the cream and bring to a boil and continue to cook, stirring occasionally, until sauce is slightly thickened, 3–4 minutes. Stir in lobster, thyme, paprika, nutmeg, salt, and pepper. Taste and adjust seasoning with salt and pepper, if needed.

Divide lobster mixture between four 8-ounce ramekins set on a rimmed baking sheet. On a lightly floured work surface, roll pastry into a 14-inch square; cut out four 4 1 -inch circles. Brush edges of the ramekins with egg; place 1 circle over each and press to seal. Brush pastry with egg; bake until golden on top and filling is bubbly, 20–25 minutes.

Remove from the oven and serve immediately.

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Arancini di riso al telefono

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Thank you so much!

TODAY.com Parenting Team FC Contributor

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Truffled Lobster Macaroni and Cheese

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This is the perfect dish for when you want to indulge and eat like royalty! This Truffle Lobster Mac n’ Cheese is filled with succulent chunks of lobster meat, black  truffle butter, and packed with an assortment of cheeses.This is the pinnacle of elevated comfort food. It’s sophisticated, yet  laid back; a grown up mac n’ cheese!

Serves 6 to 8

Ingredients:
1 pound dried macaroni pasta
2 cups chicken broth
2 cups water
2 Tablespoons olive oil
1/2 cup chopped white onion
2 medium leeks, thinly sliced
1/2 teaspoon fresh thyme leaves
1 pound  cooked lobster meat, chopped*
8 ounces Gruyere cheese, cubed
½ cup Mozzarella cheese, cubed
1/3 cup Fontina cheese, cubed
1/3 cup grated Parmesan cheese
1/3 cup smoked Gouda cheese, cubed
1/2 cup heavy cream
½ cup D’artagnan Black Truffle Butter
All-purpose flour, if needed
1/8 teaspoon white pepper
1/8 teaspoon cayenne pepper
Salt, to taste
1/4 cup chopped fresh parsley

Directions:
Preheat oven to 350 º F.

Grease a 3-quart baking dish and set aside.

In a large stockpot, bring the water  and chicken broth to a  boil.Add  the  pasta  to the  boiling liquids and cook 12 to 15 minutes, or to desired tenderness.Drain pasta, return to the same pot and set aside.

Meanwhile,  add  the oil to a large skillet and heat on medium heat. Add the  onions,leek, thyme and a pinch salt and cook for about 5 minutes or until the onions are translucent and the leeks are tender. Remove from  heat and set aside.

Heat a large  saucepan over medium heat, and add the cook pasta. Stir in the onion and leek  mixture, lobster meat, the cheeses, heavy cream, truffle butter,salt, white pepper, cayenne pepper and parsley into the cooked pasta. If the mixture is loose or too soupy stir in the flour if needed. Stir gently and transfer the mixture to the prepared baking dish.

Bake, covered, for 20 minutes, or until mixture is heated through. Let stand for 10 minutes before serving.

*Cook’s Notes:

For 8 ounces cooked lobster meat, start with two 8-ounce fresh or frozen lobster tails. Thaw lobster, if frozen. Preheat broiler. Butterfly the lobster tails by cutting through the center of the hard top shells and meat. Spread the tail halves apart. Place lobster tails, meat sides up, on the unheated rack of a broiler pan. Broil 4 inches from the heat for 12 to 14 minutes or until lobster meat is opaque. Remove meat from shells.

TODAY.com Parenting Team FC Contributor

Pappardelle in Saffron Cream

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Photo Credit: Anna Williams

 

Serves 2

Ingredients:
Kosher salt, to taste
1 Tablespoon unsalted butter
1/2 small shallot, minced
Pinch of saffron threads
2/3 cup heavy cream
Freshly ground pepper, to taste
1/4 teaspoon fresh lemon juice
1/4 teaspoon vanilla extract
4 ounces dried pappardelle pasta
2 Tablespoons grated Parmesan cheese, plus more for topping
2 Tablespoons roughly chopped fresh chives
1/2 teaspoon grated lemon zest

Directions:
Bring a pot of salted water to a boil. Meanwhile, melt the butter in a medium skillet over medium heat. Add the shallot and saffron and cook, stirring occasionally, until the shallot is softened, about 2 minutes. Add the cream, 1/4 teaspoon salt, and pepper to taste; increase the heat to medium high and simmer until slightly thickened, about 2 minutes. Stir in the lemon juice and vanilla.

Add the pasta to the boiling water and cook as the label directs. Remove 1/4 cup cooking water, then drain the pasta and transfer to the skillet with the sauce. Add the reserved cooking water, the Parmesan and half of the chives and toss to coat. Serve topped with the lemon zest, remaining chives and more cheese.

TODAY.com Parenting Team FC Contributor

Cranachan

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Cranachan is a traditional Scottish dessert made  of oats, cream, whisky and raspberries. Many Scots still use the name “crowdie cream” because, in the past, a soft Scottish cheese called crowdie was used in the place of cream. A single malt Scotch make all the difference in this  delicious alternative to  a trifle.

 

Serves 2

 
 

Ingredients:

3 Tablespoons of oatmeal
10 1/2 ounces fresh raspberries*
1 cup  heavy cream
2 Tablespoons good quality honey
2 Tablespoons single malt whisky*

 

Directions:

Place the oatmeal in a cool, dry pan and turn on the heat to simmer. Stirring occasionally, toast the oatmeal until it is golden brown. This process could take between 10 to 20 minutes. Once the oatmeal is toasted to a golden brown color, turn off the heat and let it cool in the pan.

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Place the cream in a bowl and whisk up until soft and relatively thick.  Add the honey and single malt whisky and fold it in with a whisk, until it is soft and creamy.

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Pick out some of the best raspberries for decoration and add three or four to the bottom of each serving glass,reserving a few for garnishing. Add the rest of the raspberries to the cream mixture and fold in carefully, breaking up a few of the raspberries to obtain a slight pink coloring to the cream.

Adding the Raspberries Mixing Together
Spoon the mixture into the serving glasses, then add cream to the top to make an even base for the oatmeal. Using a teaspoon, evenly sprinkle the oatmeal over the dessert. Add a raspberry for the finishing touch and chill for about three hours, or overnight in the refrigerator.
 

 
To serve the dessert, remove from the refrigerator and  top it off with a raspberry. Cranachan can be served on its own, or with cream and more raspberries.

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*Cook’s Notes:

The single malt scotch used in this recipe was Macallan 12 year old scotch. You can also use bourbon or rum in place of the scotch.

Strawberries can substituted for the raspberries.

 

TODAY.com Parenting Team FC Contributor

GRATIN DAUPHINOISE (Scalloped Potatoes)

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3 pounds Yukon gold potatoes (about 6 large)
1 medium leek
3/4 teaspoon freshly ground white pepper
1/4 teaspoon freshly grated nutmeg
2 Tablespoons unsalted butter
1 large garlic clove, minced
2 cups whole milk
1/2 cup heavy cream

Special Equipment:
A mandoline or an adjustable blade slicer (optional
A 2 1/2- to 3-quart shallow baking dish

Directions:
Preheat oven to 350° F with a rack in upper third of oven.

Peel potatoes and thinly cut into 1/8 inch thick slices, using a mandoline or  slicer if desired.

Discard dark green part of leek and halve white and light green part lengthwise. Rinse layers under running water to remove any dirt and grit and pat dry. Thinly slice crosswise.
Stir together white pepper and nutmeg with 1   3/4 teaspoons salt in a small bowl. Melt butter in a small heavy saucepan over medium-low heat and cook leek and garlic, stirring frequently, until softened, 3 to 5 minutes.

Spread leek and butter mixture evenly in bottom of baking dish. Arrange one quarter of potatoes in a slightly overlapping layer over leeks, then pour 1/2 cup milk over potatoes, and sprinkle lightly with 1/2 teaspoon salt mixture. Layer potatoes with milk and salt mixture three more times in same manner.

Place dish on a shallow baking pan and cover with foil. Bake until potatoes are almost tender, about 1 hour.

Remove foil and pour cream over potatoes. Continue to bake, uncovered, until cream has been absorbed by potatoes and top is golden in spots, 30 to 40 minutes.

TODAY.com Parenting Team FC Contributor

 

Duck Livers on Toast with Whisky Cream Sauce

Duck livers on toast with whisky cream sauce

Duck livers have never had it so good. In this duck liver recipe, Gressingham duck livers are coated in an incredible whiskey cream sauce, then placed on pillowy brioche bread.Grade-A Duck Foie Gras Slices
Duck liver can also be purchased from, D’Artagnan one of the best places to buy duck liver (foie gras) online. D’Artagnan  introduced domestically-farmed foie gras to the United States in 1985 and has continually supplied fresh and prepared foie gras to the finest restaurants, stores and home cooks across the United States. If duck livers are not readily available, chicken livers can be used as a great substitute.

You can use whatever whisky you like for the sauce, depending on what sort of flavour you would  like the whisky to impart.  I used  a 12 year old Macallan Speyside Single Malt Macallan Scotch Whiskey, aged in sherry oak casks, for this recipe.

Macallan 12 Year Old / Sherry Oak

Deliciously smooth, with rich dried fruits and sherry, balanced with woodsmoke and spice. Described by F. Paul Pacult, the renowned international whiskey writer, in his book Kindred Spirits as ‘simply the best 12 Year Old single malt around’.

Being made since 1824, it is most sought-after whiskey for collectors, and you can find a huge range of Macallan Scotch whisky to buy online. Over the past four decades, Macallan has built probably the best reputation for quality malt whiskey and  rare vintages.

 

 

 

 

 

Serves 4

Ingredients:
For the Duck Livers:

1 1/2 pounds duck livers
Kosher salt, to taste
vegetable oil

 
For The Whisky Sauce:
4 Tablespoons unsalted butter
2 shallots, finely diced
3 Tablespoons whisky
1/2 cup brown chicken stock (click on the link for the recipe)
1/3 cup heavy cream
2 Tablespoons chopped parsley
2 Tablespoons chopped chives
1 dash of lemon juice

For the Brioche:
2 Tablespoons unsalted butter
1 loaf of brioche, sliced into 4 thick slices

 
Directions:
Begin by cleaning the livers and removing any small pieces of sinew or loose flesh.

Coat the base of a frying pan with oil and place over a high heat. Caramelize the livers until golden brown on both sides and season with salt – they should be slightly pink in the middle. Remove from the pan and rest in a warm place

Add the butter to the same pan with the shallots and sweat until soft. Add the whisky, reduce until almost dry, then add the chicken stock and reduce again by half.

To sweat is to cook something – usually vegetables – gently on a low-medium heat until tender but not caramelized, while stirring frequently.

Finish the whiskey sauce with heavy cream and reduce the sauce until it thickens slightly to the right consistency. Season with salt to taste and leave in a warm place.

To prepare the brioche, trim the crusts from the slices and each slice into neat circles. Heat a large knob of butter in a pan and fry the brioche until golden brown on each side. Remove from the pan and place on absorbent kitchen towel to drain.

Before serving, reheat the sauce and finish with the chives, parsley and a small dash of lemon juice. Place the warm livers on the toasted brioche and sauce generously.