Kuster Dental: Food & Wine

Posts Tagged ‘Parmesan cheese’

Stuffed Chicken Breast

Posted on: May 20th, 2014 by James No Comments
Chef Christian's Stuffed Chicken Breast

Chef Christian’s Stuffed Chicken Breast

Another one of Chef Christian’s Wine & Cooking Demo Dinners has resulted in another great dish to share.  This time we made these great stuffed chicken breasts.  I hope you enjoy them as much as I did!

 

Yield

4 servings

Active Time

30 Minutes

Total Time

45 Minutes

———————-

Ingredients

4 boneless, skinless Chicken Breasts (thicker breasts preferred)

1 C Ricotta Cheese

¼ C Parmesan Cheese, grated

2 C Spinach, chopped

1 tsp Garlic, chopped

2 C Italian Sausage, crumbled

2 Tbsp Green Onion, chopped

Salt & Pepper, to taste

———————-

Instructions

  1. Cut a small “pocket” into the thicker portion of each breast.
  2. Combine Ricotta Cheese, Parmesan Cheese, Spinach, Garlic, Italian Sausage, and Green Onion together in a bowl to form stuffing.
  3. Stuff each chicken “pocket” with mixture.
  4. Season each breast with salt & pepper on both sides.
  5. Sear chicken breasts on each side for 3 minutes and then finish in 350 degree oven for 10 minutes or until cooked through.
  6. Serve with a smoked tomato marinara sauce.

A Quick and Easy Tomato Sauce

Posted on: October 22nd, 2013 by James No Comments

The other night I was craving pasta.  More specifically, I was craving the taste of fresh, crushed tomatoes combined with basil and oregano.  Not having a tomato sauce handy I did what anyone with an Internet connection and a tablet would do and I surfed for a recipe.  I came across this one and it sounded both delicious and something I could tackle with limited time (I didn’t get my craving until 6:00 p.m. on a Saturday night and knew I’d still have to go to the grocery.)

The sauce was delicious, but be warned, the red pepper gives it more of a “bite” than I’d anticipated.  I put this over whole wheat spaghetti, garnished it with fresh basil, oregano, and shaved parmesan cheese, and served it with a simple salad.  Unfortunately, as a result it didn’t satisfy my craving for the flavor of fresh, ripe tomatoes, but I’ll make it again regardless.

 

Yield

Makes about a quart of tomato sauce.

Active Time

30 minutes

Total Time

45 minutes

——————————————————————————–

Ingredients

1/4 cup extra virgin olive oil
1 1/2 teaspoons crushed red pepper flakes
1/2 teaspoon fine grain sea salt
3 medium cloves of garlic, finely chopped
1 28-ounce can crushed red tomatoes
zest of one lemon

——————————————————————————–

Instructions

  1. Combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan.
  2. Stir while you heat the saucepan over medium-high heat, saute just 45 seconds or so until everything is fragrant – you don’t want the garlic to brown.
  3. Stir in the tomatoes and heat to a gentle simmer, this takes just a couple minutes.
  4. Remove from heat and carefully take a taste.  If the sauce needs more salt add it now.
  5. Stir in the lemon zest.

Ever Make Pasta at Home?

Posted on: September 13th, 2012 by James No Comments

Have you ever made your own pasta?  I don’t mean boiling water and adding dried noodles you bought at the store, but actually making the noodles yourself at home.  I found this recipe by Jenn Louis in the Wall Street Journal a couple of weeks ago and it sounded easy enough that I might actually be able to tackle it without it consuming an entire day.

While the recipe says it only takes 30 minutes to make, I actually found it took me 2 hours, but I was still able to put it all together on a weeknight without any stress.  My roommate loved it and we both look forward to try this again substituting fresh basil and/or oregano for the marjoram to see how this might change the flavor.

Hope you enjoy it as much as we did!

Ricotta Gnudi with Cherry Tomatoes and Marjoram

Yield

4 servings

Active Time

2 hours

Total Time

2 hours

——————————————————————————–

Ingredients

salt and freshly ground black pepper

1 pound fresh ricotta cheese

1/4 cup finely grated Parmesan, plus more for garnish

1 egg

2 teaspoons melted butter, plus 4 tablespoons chilled butter

Pinch of freshly grated nutmeg

1 cup all-purpose flour, plus more for dusting

1 large shallot, minced

3 garlic cloves, sliced thin

Generous pinch dried chili flakes

4 tablespoons extra-virgin olive oil

1 pint cherry tomatoes, halved

1/4 cup fresh marjoram leaves, roughly chopped

——————————————————————————–

Instructions

1. Bring a pot of salted water to a boil.

2.  Make the gnudi: Mix together ricotta, Parmesan, egg, melted butter, and nutmeg.  Stir in flour until just combined.

3.  Set a large sauce pan over medium heat.  Saute shallot, garlic, and chili flakes  in oil and chilled butter until onion is translucent but not colored, about 3 minutes.

4.  Raise heat to medium-high and add tomatoes.  Smash some to create a textured sauce.

5.  Simmer until tomatoes begin to soften, about 5 minutes.

6.  Season with salt and pepper, to taste.  Cover and keep warm.

7.  While sauce simmers, roll out gnudi.  On a lightly-floured surface, roll dough into 1-inch thick ropes.   Dust with extra flour as needed to prevent sticking.

8.  From the ropes, cut 1- to 1 1/2-inch chunks.  Arrange gnudi on flour-dusted tray.  If making gnudi in advance (these keep, covered, for 24 hours), refrigerate until poached.

9.  Poach gnudi in simmering water until they begin to float.  Just as they start to bob at water’s surface, after about 4 minutes,transfer dumplings with a slotted spoon to warm sauce.  Add 2/3 cup hot pasta water to saucepan.

10.  Turn heat to medium-high.  Saute until sauce is shiny and clings to dumplings, 2-3 minutes, then remove from heat.

11.  Stir in marjoram and divide gnudi among four plates.  Top with Parmesan, to taste.

 

Caesar Salad

Posted on: June 12th, 2012 by James No Comments

My brother-in-law makes this wonderful Caesar Salad whenever I visit.  It has definitely become one of my favorites, and it is great on a warm summer’s day.

Yield

4-6

Active Time

15 minutes

Total Time

15 minutes

——————————————————————————–

Ingredients

1 clove garlic, crushed

1 head Romaine lettuce, torn

Juice of 1 lemon

1 egg

2 tablespoons olive oil

¼ teaspoon dry mustard

Pepper to taste

Croutons

Parmesan cheese to taste

1 (2 ounce) tin of anchovies (optional)

——————————————————————————–

 Instructions

  1. Rub wooden bowl with garlic, leaving small portion in bowl.  Add lettuce and set aside.
  2. Combine lemon juice, egg, and olive oil, stirring quickly.
  3. Pour over lettuce.
  4. Add mustard, pepper, and croutons.
  5. Sprinkle heavily with Parmesan cheese and toss.
  6. Separate anchovies and lay individually on the salad.