Recipe Summary :
Difficulty : Easy
Active time : 25 min
Start to finish : 45 min
Yield : 6 servings
|Delicately flavored version of the Italian specialty, loaded with crab meat, spinach, and ricotta and topped with a smooth béchamel sauce.
|How to cook :
|Cook pasta according to package directions. Drain and cool slightly. In a large bowl, mix together the ricotta, grated parmesan cheese, egg yolk, basil, spinach, salt and pepper. Preheat oven to 350° F. Fill cooked pasta noodles with the crab meat mixture and place in a greased baking dish. Melt butter oven medium heat in a saucepan. Add flour and whisk until smooth. Gradually add in the milk, whisking constantly, until the sauce is thick, smooth and creamy. Do not boil. Whisk in cheese. When melted, remove from heat, stir in salt, pepper, nutmeg and red pepper. Pour the sauce over the noodles and sprinkle with 1/2 cup of parmesan cheese. Bake until bubbly and slightly browned, approximately 15-20 minutes. Serve hot.
Note: you may want to spoon a small amount of the sauce in the bottom of the pan before adding the pasta shells to help keep them from sticking to the pan.
|a White wine : a AOC Muscadet - Chateau de Souche - Muscadet sur Lie - 2003 - Muscadet (or Melon de Bourgogne - Muscadet grape produces wines that are at their best with seafood. Indeed, the “sur Lie” technique produces a blend of freshness, neutrality and soft texture that makes it the perfect seafood wine. Perfect with grilled, steamed, baked or raw seafood and fish. Also enjoyable with non-vinegarish salads, scrambled eggs and seafood or white meat based pasta, risotto and fried rices.
(recipe by RecipeTips.com)
Recipe Summary :
Difficulty : Easy
Active time : 35 min
Start to finish : 35 min
Yield : 4 servings
- 3 tablespoons olive oil
- 1 large onion, halved lengthwise, then thinly sliced crosswise
- 3 tablespoons water
- 1/2 teaspoon black pepper
- 3 tablespoons unsalted butter
- 3 tablespoons capers (in brine), rinsed, drained, and coarsely chopped
- 2 1/2 tablespoons fresh lemon juice
- 4 (6-oz) pieces mahimahi fillet (1 1/2 to 2 inches thick) with skin
- 3/4 teaspoon salt
- 2 tablespoons chopped fresh flat-leaf parsley
How to cook :
Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring frequently, until golden, about 6 minutes. Stir in water and 1/4 teaspoon pepper and cook, stirring, until onion is softened, about 1 minute. Stir in butter until melted, then stir in capers and lemon juice. Remove from heat and keep warm, covered.
Pat fish dry, then brush all over with remaining tablespoon oil and sprinkle with salt and remaining 1/4 teaspoon pepper. Put fillets, skin sides down, on rack of a broiler pan and broil about 5 inches from heat until just cooked through, 6 to 8 minutes.
Serve fish topped with onion mixture and sprinkled with parsley.
a White wine : a VDP d’Oc - Domaine de l’Engarran - 2004 - Sauvignon Blanc - This vineyard is arguably one of the best in the Languedoc Region, always striving to improve its quality. It displays very developed and sophisticated aromas of grapefruit and lynchee. Crisp and powerful taste of kiwi and pineapple mixed with flowers. Long finish of buttered toast. It is definitely a vin de pays at its best, deserving an AOC ranking. This full-bodied white wine pairs well with grilled fish, as well as with medium-spicy Thai curries.
(photo by: Romulo Yanes)
Recipe Summary :
Difficulty : Medium
Active time : 2 hrs 1/2
Start to finish : 12 hrs
Yield : 10 servings
- 3 large seedless cucumbers (usually plastic-wrapped; 3 pounds total), quartered lengthwise and cut crosswise into 1/4-inch-thick slices
- 1 small russet (baking) potato (1/4 pound)
- 1 medium onion, chopped
- 1 medium carrot, chopped (1/2 cup)
- 1/2 celery rib, chopped
- 1 large garlic clove, chopped
- 1 bay leaf
- 1 (3-inch) fresh thyme sprig
- 2 tablespoons unsalted butter
- 4 cups water
- 1/4 teaspoon black pepper
- 1 1/2 teaspoons saltScallop and Sole Mousselines
- 1/2 lb sea scallops, tough muscle removed from side of each if necessary
- 1/2 lb sole fillet, cut into 1-inch pieces
- 1 tablespoon lightly beaten egg white
- 1 cup chilled heavy cream
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Large pinch of freshly grated nutmeg
- 2 teaspoons chopped fresh chives
- 1 teaspoon chopped fresh dill
- Special equipment: parchment paper; 10 (2-oz) metal timbale molds (2 inches in diameter)
How to cook :
Cook cucumbers in a 4- to 5-quart pot of boiling salted water , uncovered, just until water returns to a boil, about 1 minute, then immediately drain in a colander and transfer to a bowl of ice and cold water to stop cooking. Drain cucumbers well, then purée in 2 batches in a blender until as smooth as possible, about 1 minute, transferring to a bowl.
Peel potato and cut into 1/2-inch cubes. Cook onion, carrot, celery, garlic, bay leaf, and thyme in butter in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables are softened, about 3 minutes. Add potato, 4 cups water, pepper, and 1/2 teaspoon salt and simmer, partially covered, until potato is very tender, about 15 minutes. Discard bay leaf and thyme.
Purée mixture in batches in blender until very smooth, about 1 minute (use caution when blending hot liquids), transferring to a large bowl. Chill, uncovered, until completely cool, about 30 minutes.
Stir cucumber purée into potato purée and force soup through a fine-mesh sieve into a large bowl, pressing hard on and then discarding solids.
Stir remaining teaspoon salt into soup, then reheat in a bowl in a microwave or in a saucepan on stovetop over low heat (microwaving is best because it preserves the soup’s bright green color). Put 1 mousseline in each of 10 shallow soup bowls and pour warm soup around each.
Cooks’ note: Soup can be made 2 days ahead and chilled, covered.
Scallop and Sole Mousselines
Rinse scallops and sole and pat dry, then purée in a food processor until very smooth. Force purée through a fine-mesh sieve into a metal bowl, scraping bottom of sieve as needed.
Set metal bowl in a larger bowl of ice and cold water, then add egg white to purée and stir vigorously with a wooden spoon or rubber spatula until well combined. Add cream 2 tablespoons at a time, stirring after each addition until incorporated. (Mousseline should be the consistency of soft mashed potatoes; if it becomes runny or separates, stop adding cream and chill mixture, covered — still in ice bath — until firmer, about 30 minutes. Then continue adding cream.) Cover bowl and chill mixture 8 hours.
Put oven rack in middle position and preheat oven to 350°F (~180°C).
Cut out 10 rounds of parchment paper to line bottoms of molds and 10 rounds to line tops of molds, using 1 timbale mold as a guide. Brush molds with some melted butter and line bottom of each with a round of parchment. Chill molds 5 minutes (to set butter), then brush paper and sides of molds again with more melted butter.
Stir salt, pepper, nutmeg, chives, and dill into mousseline, then divide among molds (they will be about two-thirds full). Rap molds on counter once or twice to settle mixture, then put a buttered parchment round, buttered side down, on surface of each mousseline. Put molds in an 8-inch square or round baking pan (2 inches deep) and bake in a hot water bath in oven until mousselines are just set and springy to the touch, 20 to 25 minutes.
Cool mousselines in molds on a rack until warm, about 10 minutes, then invert onto a large plate and pat dry with paper towels before transferring to soup bowls.
Cooks’ note: Mousselines can be baked 1 day ahead and cooled completely in molds, then chilled in molds, covered. Bring to room temperature, then reheat in a hot water bath in oven about 15 minutes.
a White wine : a DO Penedes (Spain) - Loxarel Gaia - 2005 - Sauvignon Blanc - This wine is powerful, perfumed, with musky notes and aromas that remind Valerian. Later, exotic fruit fragrances appear. Harmonious, perfect balance between the acidity and the alcohol. The aftertaste leaves a pleasant trace that invites us to repeat ! This light-bodied Sauvignon Blanc can be enjoyed as an aperitif and also matches fish in white sauce, vegetable soup and hard cheese.
(photo by: George Whiteside)