Sharing some lovely recipes...
|To my delight, not soon after I posted the summons for all talented bloggers to help Ivonne and I throw a feast of all feasts - La Festa al Fresco - I received a sweet e-mail from such a nice gal, named Beverly. Although Beverly does not have her own blog yet (she's working on it though - I can't wait!) she wanted to share some of her favorite recipes and I am honored, truly, that she wanted to share them with us!|
Here are her 4 (yes FOUR!) recipes, copied from that lovely e-mail, that I hope you'll all try!
Starting off with a mouthwatering appetizer of:
Crostini of broad beans with sun dried tomatoes
2 lbs fresh broad beans in their pods
10.5 oz podded broad beans or frozen broad beans
1 small slice of good quality white bread, crust removed
A little milk
2 garlic clove peeled an roughly chopped
Salt and pepper
E.V.O.O. (Extra Virgin Olive Oil)
Slices of good bread for serving and making the crostini
Bring a large pan of water to boil and add the broad beans. Cook until tender. Reserve a cup of the water. Refresh the beans of cold water, and then settle down to skinning them. When you have skinned all of the beans place them in a processor.
Soak the bread in a little milk for 5 minutes, then add to the processor with the garlic and some salt freshly ground pepper. Process to a puree, gradually trickling in the olive oil, and serving at once. If the puree is still very thick, beat in a little cooking liquid. Taste and adjust the seasoning if necessary.
Serve on Crostini with topping of sun dried tomatoes and shaved parmesan cheese.
New England Seafood Soufflé
This recipe has been designed for 12 people
One large loaf of Brioche bread (very stale) or toast the slices cut very thin with crust removed
6 large free range eggs
2 pints of cream
4 minced shallots
6 oz. of Monterrey jack cheese, shredded
1 tsp of Cayenne Pepper
1 large bunch of flat leaf parsley
1 tbsp of Coleman’s dry mustard
2 large bunches of scallions sliced fine
1/2 pound of poached cod, seasoned in a court bouillon
Gracious sampling of freshly chopped herbs
1 cup of clarified butter
Method of Preparation
Use a large rectangular cooking vessel, butter the bottom and the side with the clarified butter.
Set this aside.
Place the toasted thin slices of brioche in the bottom of the pan, covering the entire bottom.
Using a pastry brush, brush the slices with the clarified butter. Combine the parsley, herb, and scallions together in a small bowl. Sprinkle a bit of this combination over the layer of buttered brioche. Next, put a layer of the flaked Cod. Next sprinkle the grated cheese. Continue this same process until you reached the top of the pan. (Leaving an inch from the top) Crush some of the breadcrumbs from the Brioche and sprinkle on the top with the shredded cheese. Set aside!!!!
This step is very important, you will now take the following ingredients and mix together in a bowl:
Eggs, mustard, cream, sliced scallions, shallots, cayenne pepper and herb mixture whip together thoroughly and pour all over your brioche in the pan. After pouring all of the ingredients over the brioche and thereby saturating with the mixture, lightly press down on the Brioche until all is covered. Leave it to set for all of 20 minutes in refrigeration.
Preheat your oven to 175 on the gas mark and bake for 25 minutes or until beautifully browned and resembling a soufflé.
Sagaponack Corn Pudding
¼ pound us butter….one stick
5 cups fresh yellow corn kernels
1 cup yellow onion
4 extra large eggs
1 cup ½ and ½
½ yellow cornmeal
1 cup ricotta cheese
3 tbsp chopped fresh basil
1 tbsp sugar
1 tbsp kosher salt
¾ tsp freshly ground pepper
¾ cup (6 oz. 0 grated extra sharp cheeses
Preheat the oven to 375. Grease the inside of a 10 cup baking dish.
Melt the butter in a very large sauté pan and sauté the corn and the onion. Cool slightly.
Whisk together the eggs, milk, and ½ and /2 in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheese, and pour into the baking dish. Sprinkle the top with more grated cheese.
Place the dish in a larger pan and fill the pan ½ ways up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.
Bon Ton Chicken Marinade for restaurant use
1 Qt Water
2 T Salt
2t Cayenne or Cajun Seasonings
2t Garlic Powder
1.5t White PEPPER
1t Soy Sauce
2t Worcestershire Sauce
Marinade 24 hours turning 2X
3 C. All Purpose Flower
1 teaspoon garlic powder
1 t cayenne
1 t white pepper
Thank you so much, Beverly - I look forward to trying these delicious recipes! :D
Labels: La Festa al Fresco