Sunday, March 26, 2006
Dinner at Home
Assorted Cheeses and Olives
Vegetable Soup with Sausage
Usually I make pureed vegetable soups, but this time I opted for an Italian style soup with diced vegetables and sausage.
-8 small turnips, peeled and diced
-2 summer squash, diced
-2 zucchini, diced
-2 leeks, quarted and thinly sliced
-10 cloves garlic, minced
-2 egg yolks
-1/2 cup grated parmasean
-4 cooked sausages, diced
-3 sprigs thyme, leaves only
-10 large leaves basil, chopped
-1 handful parsley, chopped
-4 quarts stock
-olive oil
-salt and pepper to taste
Sautee the leeks and garlic in oil until soft and translucent. Add the vegetables, sausage and stock and bring to a boil. Reduce heat, add herbs (reserve some parsley for garnish) and simmer, covered, for at least an hour, until vegetables are soft and flavors have melded. Right before serving stir in the egg yolks and the parmasean. Ladel into bowls and garnish with parsley.
Balsamic Roasted Pork Loin
-4 sprigs rosemary, leaves only, chopped finely
-5 cloves garlic, minced
-1/8 cup balsamic vinager
-1 tb coarse sea salt
-1 ts pepper
-1 1/2 lb pork loin
Marinate the pork in the marinade for at least 2 hours. Preheat oven to 375. Cook until the internal temperature of the pork is 138. Remove pork from oven and let sit for 10-15 minutes. The pork will continue to cook and will eventually reach an internal temperature of about 145-150. This results in an incredibly juicy roast that is still fully cooked and safe.
-5 cloves garlic, minced
-1/8 cup balsamic vinager
-1 tb coarse sea salt
-1 ts pepper
-1 1/2 lb pork loin
Marinate the pork in the marinade for at least 2 hours. Preheat oven to 375. Cook until the internal temperature of the pork is 138. Remove pork from oven and let sit for 10-15 minutes. The pork will continue to cook and will eventually reach an internal temperature of about 145-150. This results in an incredibly juicy roast that is still fully cooked and safe.
Green Beans with Truffle Oil, Garlic and Parmasean
-1 lb green beans, trimmed
-5 cloves garlic, minced
-1 tb truffle oil
-2 tb butter
-1/2 cup grated parmasean
-salt to taste
Sautee the garlic in the butter for 1 minute. Add the beans and salt and continue to sautee for approx. 8 minutes. Remove from heat and drizzle with truffle oil and sprinkle with parmasean.
-5 cloves garlic, minced
-1 tb truffle oil
-2 tb butter
-1/2 cup grated parmasean
-salt to taste
Sautee the garlic in the butter for 1 minute. Add the beans and salt and continue to sautee for approx. 8 minutes. Remove from heat and drizzle with truffle oil and sprinkle with parmasean.
Ricotta Espresso "Ice Cream" with Freshly Whipped Cream and Dark Chocolate Shavings
This ricotta ice cream was modified from a recipe in an Italian cookbook Alexis was perusing. It with the modifications it is very low in carbs.
-425 grams whole milk ricotta
-15 packets splenda
-1/2 cup strong espresso
-3 tb heavy cream
-1 ts vanilla
-4 egg yolks
Mash the ricotta through a fine seive to get out the lumps. Mix the espresso into the ricotta. In a separate bowl beat the splenda and the egg yolks until light yellow. In yet another bowl whip the cream with the vanilla. Mix the yolk mixture and the ricotta mixture together, then gently fold in the whipped cream. Pour the mixture into a pice pan lined with plastic wrap. Cover with plastic wrap and freeze for at least 3 hours. Slice and serve with whipped cream and chocolate.
-15 packets splenda
-1/2 cup strong espresso
-3 tb heavy cream
-1 ts vanilla
-4 egg yolks
Mash the ricotta through a fine seive to get out the lumps. Mix the espresso into the ricotta. In a separate bowl beat the splenda and the egg yolks until light yellow. In yet another bowl whip the cream with the vanilla. Mix the yolk mixture and the ricotta mixture together, then gently fold in the whipped cream. Pour the mixture into a pice pan lined with plastic wrap. Cover with plastic wrap and freeze for at least 3 hours. Slice and serve with whipped cream and chocolate.
# posted by Giao and Alexis @ 8:04 PM 
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