Weekly Recipes
TEDDI’S RECIPES
Cheese Tortellini with Italian Sausage Pumpkin Alfredo Sauce
1 pound mild Italian sausage, cut into 3/4-inch rounds
2 tablespoons unsalted butter
2 small shallots, minced
2 cloves garlic, minced
2 teaspoons dried poultry seasoning
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
1 (15-ounce) can pure pumpkin
1 1/2 cups chicken stock
1 cup heavy whipping cream
1 cup finely grated Parmesan cheese, plus more for garnish
1/4 cup minced fresh parsley, for garnish
Kosher salt or sea salt
2 (9–ounce) packages cheese ravioli
Serves six.
In a Dutch oven over medium-high heat, cook sausage and then reduce heat to medium and cook sausage until done. Drain sausage and transfer to a paper towel-lined plate. Wipe out any remaining drippings and place pot back on stove.
Place butter in the pot, and sauté the shallots until wilted but not beginning to brown. Add garlic and sauté briefly. Stir in the seasonings.
Whisk together the chicken stock, whipping cream and pumpkin. Add to the pot and bring to a gentle boil, stirring often. Whisk in the Parmesan cheese. When cheese has melted into the sauce, stir in the previously cooked Italian sausage. Check seasoning and add additional pepper and salt, if desired.
Meanwhile, bring a large pot of salted water to a boil. Add the ravioli and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
Add the cooked ravioli to the pot with the sauce and stir gently to coat the pasta, adding some of the reserved cooking water to loosen, if necessary.
Garnish each serving with additional Parmesan and parsley.
Creamy Pumpkin Bisque
1/4 cup butter
2 cups chopped onion
1/4 cup chopped shallots
1 tablespoon minced fresh ginger root
1/4 cup all-purpose flour
3 cups chicken broth
1/2 cup apple juice concentrate
1 (15-ounce) can pure pumpkin
1/2 teaspoon ground thyme
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
Additional heavy whipping cream, optional garnish
Fresh thyme sprigs, optional garnish
Serves four to six.
In a small saucepan, sauté the shallots, onion and ginger in melted butter until tender. Stir in flour until blended. Cook, stirring constantly for 2 minutes. Gradually stir in broth and apple juice concentrate. Bring to a boil, stirring often.
Whisk in the pumpkin and seasonings. Return to a boil. Reduce heat to low. Cover and simmer for 10 minutes.
Add the cream and vanilla, whisking well and heating until very hot -- but do NOT allow to boil.
Drizzle individual servings with additional cream and garnish with thyme sprigs.
Pumpkin Spice Latte
2 cups whole milk
1/4 cup pure pumpkin puree
1/4 cup caramel ice cream topping (plus additional for garnish)
1/2 teaspoon pumpkin pie spice, plus more for sprinkling
1/2 teaspoon pure vanilla extract
1/2 cup hot espresso or double-strength brewed coffee
Sweetened whipped cream, for serving
Freshly grated nutmeg, for garnish
Serves two.
Combine the milk, pumpkin puree, caramel topping, pumpkin pie spice and vanilla in a medium microwave-safe bowl. Heat until VERY hot. Whisk vigorously until the milk mixture is foamy, about 30 seconds.
Divide the espresso or double strength coffee into two large mugs. Add the foamed milk.
Top with the sweetened whipped cream, then garnish each serving with a drizzle of caramel sauce and dusting of nutmeg.
Orange Glazed Pumpkin Cookies
COOKIE:
1 cup unsalted butter
1 cup sugar
1 cup cooked, pureed pumpkin (fresh or canned)
1 egg
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup walnuts, coarsely chopped
1 cup raisins
ICING:
3 cups sifted confectioners’ sugar
3 tablespoons orange juice concentrate, thawed
1 teaspoon vanilla
To make cookies: Preheat oven to 350 degrees.
Cream butter and sugar until light and fluffy, 3-5 minutes. Add pumpkin, egg and vanilla and blend well.
Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir into butter mixture until well blended. Add nuts and raisins.
Drop into tablespoon-size mounds onto a parchment covered baking sheet, about 2 inches apart. Bake 12-15 minutes, or until golden.
Place cookie sheet on a cooling rack. Transfer cookies from parchment to cooling rack and let cool thoroughly
To make icing: Combine ingredients and whisk until smooth. Drizzle over warm cookies.
Let cookies stand until glaze is firm and cookies have cooled thoroughly.
Store airtight at room temperature for up to three days.
STEAK & POTATO RECIPES
Grilled Steak and Potato Salad with Spicy Ranch Dressing
3 small russet potatoes
2 tablespoons olive oil, about
1/2 teaspoon coarse salt, about
Coarsely ground pepper
1 pound boneless beef top sirloin steaks (or New York strips), each about 1-inch thick
1 medium red onion, peeled, thickly sliced
1 large head romaine lettuce, tough outer leaves removed
Spicy Ranch Dressing, see recipe
3 small tomatoes, halved, seeds shaken out, flesh cut into small dice
1 ripe avocado, halved, pitted, peeled, diced
1/3 cup crumbled blue cheese (or feta or goat cheese)
Thinly sliced fresh basil, optional
Serves four.
Prepare a charcoal grill, or heat a gas grill to hot.
Pierce potatoes in several spots with a fork. Microwave on high (100 percent power) until nearly tender, about 5 minutes. Cool, then cut into 1/3-inch thick rounds. Brush both sides with oil; sprinkle with salt and pepper.
Generously season the steaks with salt and pepper. Then drizzle lightly with oil. Lightly brush the onion slices with the oil; season with salt and pepper.
Arrange the potato slices over the hotter part of the grill; put the onion slices around the cooler edges. Cook, turning once, until all are golden and tender, about 5 minutes for the potatoes and 15 minutes for the onions. Transfer potatoes to a plate. Separate onions into rings; slice rings in half.
Grill the steaks over the hotter portion of the grill, turning only once, until medium-rare (or as preferred), about 8 minutes total. Transfer to a cutting board; let rest a few minutes.
To assemble the salads, cut four 1-inch thick center slices from the romaine. Alternatively, cut the head of romaine lengthwise in quarters. Transfer one romaine slice to each serving plate. Divide the potatoes and onions over the romaine. Very thinly slice the steak; lay the slices on top of the salad. Drizzle steak and greens lightly with dressing. Sprinkle with tomatoes, avocado and blue cheese. Garnish with basil. Serve salad while the steak is warm.
Spicy Ranch Dressing
2 tablespoons sour cream
2 tablespoons mayonnaise
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh cilantro
1 tablespoon extra-virgin olive oil
1 tablespoon red pepper hot sauce
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Makes about 1/2 cup.
Put all ingredients into a blender. Process to mix. Dressing will keep several days in the refrigerator.
Herby Potatoes and Steak Salad
12 very small golden potatoes (about 1 pound), halved
2 tablespoons olive oil, about
1/2 teaspoon salt, about
Freshly ground pepper
2 or 3 sprigs fresh tarragon, rosemary or oregano (or a combination)
1 pound boneless beef top sirloin steaks (or New York strips), about 1 inch thick
Fresh Herb Vinaigrette, see recipe
4 cups tender watercress sprigs, rinsed, patted dry (or baby arugula or spinach)
Serves four.
Prepare a charcoal grill or heat a gas grill to hot.
Put potatoes onto a large square of heavy-duty foil. Sprinkle with olive oil, salt and pepper to taste. Top with the herb sprigs. Wrap in foil to completely enclose potatoes. Wrap the package again with a second square of foil. Place the foil packet directly over the heat source. Grill, moving the packet around occasionally, until potatoes are tender when pierced with a fork, about 25 minutes. Remove from grill; cool in packet.
Generously season the steaks with salt and pepper. Then drizzle lightly with oil. Grill the steaks over the hotter portion of the grill, turning only once, until medium-rare (or as preferred), about 8 minutes total. Transfer to a cutting board; let rest a few minutes.
To assemble the salads, open foil packet; transfer potatoes to a bowl (discard the herbs). Toss potatoes with some of the vinaigrette. Add watercress and toss very gently. Divide the mixture among 4 serving plates. Very thinly slice the steaks; lay the slices on top of the salad. Drizzle steak with a little of the dressing. Serve salad while the steak is warm.
Fresh Herb Vinaigrette
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons each, finely chopped fresh: parsley, basil, chives
1/4 teaspoon salt
1/8 teaspoon ground cumin
Makes a generous 1/3 cup.
Mix everything in a jar with a tight-fitting lid. Shake well before using.
LUNCH BOX RECIPES
Simple Pesto
1 1/2 ounces grated Parmigiano-Reggiano
2 medium cloves garlic
2 1/2 ounces frozen walnuts
6 ounces basil leaves
3/4 teaspoon salt
1/2 cup extra-virgin olive oil, divided
1 pound pasta, cooked
Makes about 1 cup.
In a food processor, pulse cheese, garlic, walnuts, basil, salt and1/4 cup olive oil until a little chunky. Scrape down sides.
Then running the processor, drizzle in the rest of the oil.
If making ahead of time, pack into a plastic bag or container and freeze.
Add pesto to cooked pasta.
Fresh Ricotta Cavatelli with Italian Sausage, Rapini and Tomato
2 Ricotta Cavatelli (see recipe below)
1/4 cup olive oil, plus oil for pasta water
2 loose Italian sausages (spicy or mild)
4 cloves garlic, sliced thinly
1/2 bunch rapini, thinly sliced
1-2 teaspoons red pepper flakes (optional)
3 cups whole Italian canned plum tomatoes with juice
1 tablespoon fresh oregano, chopped
Salt and pepper to taste
1 1/2 cups fresh ricotta (room temperature)
In a 4-quart pot, add salt and oil to water. Bring water to boil before cooking sausage.
Heat a large skillet and add olive oil. Crumble sausage into oil and let it brown, breaking up large chunks with a spatula.
When sausage is browned, add garlic and rapini. Add red pepper flakes, if desired. Stir until rapini is tender.
Roughly crush tomatoes with your hands and add with juice to rapini-sausage mixture.
Put Ricotta Cavatelli in boiling water. Let cook until it floats and then just a minute more.
Strain pasta and add to sausage mixture. Add fresh oregano and toss together. Add seasonings.
Place in a large, shallow pasta bowl. Arrange dabs of ricotta across the surface.
Serve immediately.
Ricotta Cavatelli
1 pound Lamagna ricotta
3 eggs
4 cups all-purpose flour
Combine ricotta and eggs in mixer fitted with dough hook. Mix well.
Add flour; mix for about 5 minutes. If dough is sticky, add a little more flour and mix again.
Place dough onto counter. Wrap in plastic and allow to rest at least 30 minutes.
Roll dough out to 1/2-inch thick. Then cut into 3/4-inch strips.
Roll through cavatelli maker onto lightly floured tray. Freeze extra pasta.
Chicken Summer Roll
1 to 2 ounces skinless, boneless chicken breast
1/2 ounce olive oil
1 tapioca skin
1 ounce baby spinach
1 ounce brown rice
2 sprigs cilantro
1 ounce shredded carrots
2 slices of cucumber
Makes about five pieces.
Thinly slice meat. Wash in salt water; thoroughly rinse.
Pour olive oil in nonstick pan and saute chicken on both sides until done. Let cool; side slice the meat and keep ready for use in summer roll.
Wet tapioca skin and lay flat on clean surface.
Spread spinach on top of tapioca skin. Then top with brown rice, cilantro, carrots, cucumber and sliced chicken.
Tightly roll up tapioca skin.
Slice roll to desired thickness.
This story was originally published October 7, 2015 at 12:00 AM with the headline "Weekly Recipes ."