This page is for tekkies who enjoy good food and drink, and good doesn’t always mean expensive. I know my UK friend John Howland is an epicure, as well as Bob Buttafuso, relic hunter from Virginia and both have recipes herein. So, if you love to cook, grill, drink or just eat, don’t be shy. Send along your favorite recipes, stories, whatever, and if you have a photo to go along with them, all the better. For those of you who could care less, eat your Big Mac and leave us the hell alone….
Tortellini, with Prosciutto and Peas
- 12 ounces cheese tortellini
- 1/4 cup water, reserved from cooking pasta
- 2 Tablespoons Butter
- 2 Garlic cloves, minded
- 1/4 lb. proscuitto, sliced into thin slices
- 1 Cup heavy cream
- 1 Pinch Nutmeg,
- 1/4 Cup Parmesan cheese. freshly grated
- 3/4 Cup frozen baby peas, thawed
- Salt and Pepper
1.Cook tortellini according to package directions
2.Melt butter in skillet and cook garlic for 1 minute.
Add heavy cream and bring to a simmer…
5. Add nutmeg and simmer until cream is thickened and reduced by half.
6. Stir in 1/4 cup Parmesan and peas..
7. Stir in reserved cooking liquid and tortellin and toss to coast.
8.Season to taste with salt and pepper.
Serve and enjoy…….
Spinach and Mushroom Stuffed Chicken Breasts
- 4 Boneless, skinless chicken breasts
- Large plastic food storage bags or waxed paper
- 1 package, 10 ounces, frozen chopped spinach
- 2 Tablespoons of butter
- 12 Small mushroom caps, crimini or button type
- 2 Cloves of garlic, cracked
- 1 Small shallot, quartered
- Salt and freshly ground black pepper
- 1 Cup part skim ricotta cheese
- 1/2 Cup grated Parmesan
- 1/2 Teaspoon ground nutmeg
- Two tablespoons of extra-virgin olive oil
- 2 Tablespoons of butter
- 2 Tablespoons of flour
- 1/2 Cup white wine
- 1 Cup chicken broth
Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes.
Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl.
Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat
Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons oil to the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve.
Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce.
Fay and I tried a Gewurztraminer wine with this and it went very nicely…..
- 1 pound spaghetti
- 2/3 cup olive oil
- 2/3 cup Parmesan Cheese
- 1/2 cup fresh lemon juice (about three lemons)
- Salt and freshly ground pepper
- 1 tablespoon lemon zest
- 1/3 cup chopped fresh basil leaves
Cook the pasta in a large pot of boiling water until tender, but still firm to the bite, stirring occassionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
Drain the pasta, reserving 1 cup of the cooking liquid. Toss with the lemon sauce, and the reserved cooking liquid, adding a 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and parsley….
Coconut Bread Pudding
- 3/4 cup brown sugar(or dark brown)
- 3 cups Silk©, original or vanilla Coconutmilk
- 4 eggs
- I tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/2 teaspoon salt
- 2 tbs coconut extract
- 1/4 cup coconut or dark rum(optional)
- 2 cups flaked coconut (sweetened or unsweetened), divided
- 1 (1 pound) loaf whole grain bread, cut into 1 inch cubes
- Preheat oven to 325 degrees F.
- Coat a 9×13 pan with cooking spray
- In a large bowl, whisk together sugar, silk, eggs, (or egg substitute), spices, salt, coconut extract abd rum (if using)
- Stir in 1 1/2 cups flaked coconut
- Gently stir in bread cubes until evenly coated
- Spoon mixture into prepared pan, cover with plastic wrap and let sit for 30 minutes
- Place pan on cookie sheet and bake for 25 minutes/
- Sprinkle with remaining 1/2 cup flaked coconut and bake for an additional 25 minutes, or until center springs back
- Serve warm