VINTAGE AND MODERN RECIPES COME TOGETHER!! The vintage and the modern get discovered together!! PLEASE JOIN ME on my journey discovering the world ๐ of vintage and modern!!
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Thursday, July 31, 2014
Wednesday, July 30, 2014
SWEET BLUEBERRY QUESADILLAS
*Summer Collection*
•••July is National Blueberry Month•••
Preparation time: 30 minutes•Serves 4
•••INGREDIENTS•••
10 oz. frozen blueberries
1 cup apples, chopped
2 TB sugar
1/4 cup fresh blueberries
4-8-inch whole wheat tortillas
1/2 cup part-skim mozzarella cheese
1/2 cup fat-free ricotta cheese
+Zest of 1 lemon
•••DIRECTIONS•••
1. In saucepan, combine frozen blueberries, apples, and sugar.
Bring to a boil over medium-high heat.
2. Reduce heat and simmer until fruit is soft (about 10 minutes).
3. Purรฉe fresh blueberries.
4. Spread 1 TB blueberry purรฉe over each tortilla, leaving a half-inch border.
5. In bowl, combine cheeses with lemon peel. Spread 1/4 of cheese mixture on one half of each tortilla. Add 2 TB blueberry mixture to each tortilla. Fold each tortilla over to enclose the filling.
6. Heat large skillet over medium-high heat. Add quesadillas and cook until crisp and lightly browned on bottom. Turn and crisp on second side.
7. To serve, place quesadillas on plates and top with remaining blueberry mixture.
8. 1/2 cup of fruits and vegetables per serving.
(Source: Safeway fresh ideas magazine & kappboom wallpaper photo, Courtesy of EVANA & JIM)
Tuesday, July 29, 2014
Sunday, July 27, 2014
CHEF CICCIOTTI'S MARINARA SAUCE
MARINARA SAUCEmakes 2 quartsCHEFS PRESS(Source: Cicciotti's Kitchen by Gaetano Cicciotti & photo by Mike Pawlenty)4 cups finely chopped yellow onions5 peeled and minced garlic cloves¼ cup good-quality olive oilSplash of white wineMixed fresh herbs
(thyme, oregano, Italian parsley)3 dried bay leaves3 (28-ounce) cans whole peeled plum
tomatoes (with basil if available)Fresh whole basil leaves4 tablespoons butter, chilledSalt and freshly ground pepper to tasteIn a large stockpot over medium heat, sautรฉ the onion and garlic in olive oil until golden brown. Add a splash of white wine. In a piece of cheesecloth or a bouquet garni bag, tie up the fresh herbs and bay leaves; add it to the stockpot along with tomatoes
and a few fresh basil leaves. Cover with lid three quarters (see tip above), reduce heat to
medium low, and cook for 35 to 45 minutes until sauce has reduced and thickened.
Stir occasionally. Season with salt and freshly ground pepper to taste.Turn off the heat. Remove the bouquet garni, and let cool for about ฤฑ0 minutes.
Stir in butter to finish. Purรฉe sauce in a blender until completely smooth.Good for 5 to 6 days in the refrigerator.Good on: All pastas, manicotti
Wednesday, July 23, 2014
••••INSALATA CAPRESE••••
INSALATA Caprese
serves 4
CHEFS PRESS
(Source: Cicciotti's Kitchen by Gaetano Cicciotti-photos by Mike Pawlenty)
2-3 round salad tomatoes, sliced
12 fresh basil leaves
1 pound fresh buffalo mozzarella cheese, sliced
Good-quality extra virgin olive oil
Salt and freshly ground pepper to taste
Dried oregano, to taste
To serve: Place 3 slices of tomato on a plate. Place ฤฑ basil leaf on each tomato slice.
Then top with 3 slices of mozzarella.
Then top with 3 slices of mozzarella.
••••CHEFS PRESS••••
CHEF’S TIP
To make a tomato rosette: Peel 1 small round salad
tomato with a sharp paring knife, rotating clockwise, as you would peel an apple. Be careful not to break the tomato peel
while you are rotating and peeling. Then take the peel and
arrange it in a circle to create the rose.
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