Tag Archives: recipes

Quick Dinners:: Tortellini with Yellow Squash and Pesto

fullsizeoutput_5c9a

Going through my blog archives for great, easy dishes has been such a fun endeavor. Over the past few weeks, my goal has been to bring you simple dishes, so you don’t have to add any extra stress to your life. I stumbled upon this tortellini recipe which has been in my arsenal since I was first married. That tells you how good it really is!

Give it a try using fresh or store-bought pesto, and let me know what you think!

Tortellini with Yellow Squash and Pesto
serves 6-8

– 3 yellow squash cut into cubes
– 3 cloves garlic minced
– 4 tablespoons olive oil
– 1 16 oz. box tortellini pasta, either dried or fresh work great
– 1 cup toasted pine nuts
– 1 cup pesto (prepared is fine; I like the Cibo brand at Whole Foods)
– 1/2 cup freshly grated parmesan cheese
– salt and pepper

To prepare:
In a large skillet, add minced garlic, oil, and cubed squash. Saute until the squash is a golden brown.
in a large pot filled with water cook pasta until al dente. Reserve 4 tablespoons of the pasta water, then drain.

In a large serving bowl add the cooked squash, the pesto and toasted nuts. Add about 4 tablespoons of the pasta water, then add the pasta, and cheese and salt and pepper. Mix thoroughly and serve with extra grated cheese.

xx Annette

All cookbook collection cooking dinner party Entertaining gardening italian cooking Personal Recipes Uncategorized vegatarian food : Tags: , , , , , , , , , , ,

Handmade Pasta Recipe + Join me LIVE for a demo

IMG_2810

Ciao Guys! I wanted to post our basic pasta recipe for you all today. While we are all at home, our La Fortezza chef, Philip Meeker and I are doing LIVE La Fortezza Cooking Classes on Instagram. It’s a great way for you to try your hand at pasta making while also giving you something to do. Grab your family and make some pasta together!

Making your own pasta is so worth it. This is a recipe that will appear in my upcoming cookbook, La Fortezza Cookbook, (Rizzoli NY) Fall 2021. I hope you will join us for our first class TODAY on Instagram at 2 PM EST for a demonstration on how to make your own handmade pasta.

Let me know how you like making pasta by hand.

Stay well. x

Handmade Pasta: Basic Egg Pasta Dough
For 4 Servings

You will need:
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 3 eggs

Directions for the pasta:
Mix the flour and salt in a 2-quart mixing bowl. Add the eggs to the bowl and mix them in to the flour to form a dough. Knead the dough until it becomes smooth, about 5 to 10 minutes. Wrap in plastic wrap, and leave to rest in the fridge for 30 minutes to 4 hours before rolling out. Any longer and you risk the dough oxidizing and turning a dark color.

To prepare: 

*Use semolina flour for sprinkling or all-purpose flour for dusting*

To prepare your pasta via a machine:
Set the pasta machine rollers on their widest setting. Cut the pasta dough into quarters. Leave three of the pieces under plastic wrap to keep from drying out. Lightly dust the other piece with all-purpose flour and press it into a rectangle with almost the width of the rollers. You’ll want to maintain this width as you roll. Feed the dough through the machine, fold the dough in half crosswise. Repeat twice. Then without folding, feed the dough through the second widest setting. Repeat on the next thinnest, setting the rollers one notch thinner each time until you roll the dough through on the second to thinnest setting. Trim the two ends with a knife so that they are straight, and put on a lightly floured surface. Now your dough is ready to shape in to many types of pasta.

Note: You can also cut the pasta sheet into strips making Tagliatelle, by rolling the sheet loosely like a jelly roll into a 3 inch roll. Cut into ¼ inch strips, starting on the right side of the log, cut 6 cuts then toss the strips unfurling them into pasta nests, repeat until you have cut all rolls.

Hand cut: Dust a wooden board with 1 tbsp of flour.

Unwrap the dough and flatten it with a rolling pin. Roll out the dough into a thin pasta sheet, to less than 1/8 inch thickness. To cut the pasta sheets into tagliatelle, You can cut the pasta sheet into strips making Tagliatelle, by rolling the sheet loosely like a jelly roll into a 3 inch roll. Cut into ¼ inch strips, starting on the right side of the log, cut 6 cuts then toss the strips unfurling them into pasta nests.

To cook:
In salted water in a 5 quart pasta pot at a rolling boil add the pasta, cook until pasta rises to the top of the pot, pull one out to sample, it should have a bite or al dente. Serve with your favorite sauce or topping.

All baking behind the scenes cookbook collection cooking dinner party DIY Entertaining Instagram italian cooking italy Meet the Team Personal Recipes The Fortress tips from a stylist Uncategorized Workshops : Tags: , , , , , , , , , , , , , , , ,

Multipurpose leftovers:: Sweet Potato Pancakes

fullsizeoutput_783d

The truth about me is that I HATE throwing out food. For me, it is a sin beyond measure. Therefore, I am always trying to re-purpose leftovers, especially in a time of limiting runs to the grocery store. Today I am posting sweet potato pancakes. I love sweet potatoes and always make too many. Baked sweet potatoes are naturally sweet and make the perfect base for pancakes. They are comforting and filling and even nutritious.

Sweet Potato Pancakes (gluten-free)
makes 12 pancakes

You will need:
– 1 large baked sweet potato, peeled and mashed
– 1 cup gluten-free flour
– 1 teaspoon baking powder
– 2 tablespoons honey * optional
– 1 teaspoon vanilla
– 1 teaspoon cinnamon
– 2 eggs
– 1 cup of almond milk
– 2 tablespoons butter for cooking

To prepare:

In a bowl, mash sweet potato, add flour, baking powder, milk, vanilla, cinnamon, honey, eggs. With a whisk combine the ingredients, until you have a smooth batter. *note you may need to add a little more almond milk. In a non-stick frying pan, on medium heat, place butter in the pan, with a spoon put 2-3 pancakes into the pan, flip when the bottom of the pancake is brown, about 3 minutes, 2 minutes on the flip side. Serve warm with maple syrup or honey.

All baking before and after behind the scenes cooking Fall Food fall menus Holiday Entertaining holiday recipes Personal re-purpose Recipes Uncategorized vegatarian food : Tags: , , , , , , , , , ,

Easter Brunch Beverage:: The Pink Mimosa

mimosa

Made with pomegranate juice, grapefruit juice, and bubbly, this pink mimosa is perfect for springtime and would be beautiful in a pitcher for guests to help themselves, even if guests are a little limited this year. Imagine your punchy Easter tablescapes with this bubbly beverage front and center!

Cheers!

xx, Annette

Grapefruit and Pomegranate Mimosas
Serves 6
You will need:

– ½ cup granulated sugar
– ½ cup water
– 2 cups grapefruit juice*
– 1 cup pomegranate juice – such as POM
– 1 bottle Rose Champagne, well chilled
– Pomegranate arils to garnish

To prepare:

Heat the sugar and water in a small saucepan over medium heat – until the sugar is completely dissolved. Remove from the heat and cool completely. Refrigerate until cold – at least 2 hours. Combine the simple syrup, grapefruit juice, and pomegranate juice in a large pitcher and chill for at least 1 hour.

Combine 2 ounces of the grapefruit mixture with 4 ounces of the chilled rose in a champagne flute. Garnish with a few pomegranate arils.

*Freshly squeezed grapefruit juice is simply stunning in this festive take on a traditional mimosa, but for a time-saver look for fresh-squeezed grapefruit juice in the produce section of your local market.

Photography by Lesley Graham
Recipes Meghan Splawn

All Budget minded parties celebration Cocktail of the Week Cocktails dinner party Entertaining Events Food styling Holiday Holiday Entertaining holiday recipes Holidays mixology Parties Party Accessories party tips Recipes specialty cocktails spring decor spring desserts the art of a party Uncategorized valentine's day valentines day : Tags: , , , , , , , , , , , , , , , , ,

Easter Meal::Stuffed Leg of Lamb

Unicorn Salt

Full disclosure, I am a big lover of salt. As most chefs will tell you, a dish that is not seasoned perfectly (that’s salt and pepper) is kind of not worth serving.

One of our family favorites from Picture Perfect Parties is stuffed leg of lamb, generously stuffed with Meyer lemons, green olives, rosemary and garlic. I liberally used my favorite salt, Magic Unicorn (it is indeed magically delicious) on the outside of the lamb. It was spectacular.

Since Easter and Passover are likely small gatherings this year with just immediate family (if not even smaller than that), use this recipe as a treat to yourself during these difficult times.

Here’s the recipe below, I used about 1 tablespoon (plus a little more:-) and massaged the salt into the lamb before stuffing and tying it up.

Unicorn Salt

Roast Stuffed Leg of Lamb with Lemon and Herbs
Serves 6-8

For the lamb, you will need:
– 1- 4 Pound boneless leg of lamb +kitchen string. Note: Some stores sell this already rolled and secured in a netting. You need to remove this if so.

To prepare the lamb before stuffing:
Liberally sprinkle then rub the outside of the lamb with Magic Unicorn salt, about 1 tablespoon, plus a little extra. Set aside and prepare the stuffing.

Lemon and Herb Stuffing

You will need:
– 3 tablespoons olive oil
– 3 tablespoons butter
– 4 cloves chopped garlic
– 1 cup panko bread crumbs
– ½ cup green olives chopped
– ½ cup raisins *optional
– 2 small lemons cut into small wedges, toss the lemon wedges in ½ teaspoon sea salt *note Meyer lemons , should be used if available
– 3 tablespoons chopped fresh rosemary
– 2 tablespoons fresh thyme
– ½ cup chicken stock
– 1 teaspoon pepper to finish stuffed lamb

To prepare stuffing:

Heat oil and butter add garlic sauté until lightly browned medium heat 3 to 4 minutes. Add remaining ingredients and sauté for 5 minutes until combined. Set aside.

Preheat the oven to 425 degrees F

Place the leg of lamb on a cutting board lined with butcher or parchment paper lie the lamb flat top side down.

Place the stuffing into the middle of the roast mounding it into the middle.

Wrap the sides of the lamb around the stuffing tuck in the ends and tie the lamb with kitchen string, sealing the stuffing.

Place the stuffed lamb on a rack in a roasting pan fattest side up.  Roast at 425 for 15 min. Reduce heat to 325 and roast 30 to 45 minutes or until desired degree of doneness., for medium rare it should read 130 degrees to 135 degree F. Once it’s reached this temperature, remove it from the oven and let rest for 15 minutes.

Carve into slices and serve.

All behind the scenes cookbook collection cooking dinner party Entertaining Events Food styling grilling Holidays kitchen my picks Parties Picture Perfect Parties Recipes : Tags: , , , , , , , , , , , ,