Posts Tagged ‘main course’

• 

  Classic Mussels with White Wine and Herbs

  August 7th, 2011 | Appetizers and Small Plates, Easy to Prepare, Featured, Friends Recipes and Hacks, Impressive Dishes, Main Courses, Recipes, Seafood Dishes | Angela G. | No Comments

  This mussel recipe is brought to you by my wonderfully talented friend Arber – given the low price point of mussels, quick cooking time and ability to stand up to any sauce that you could throw at them, there is no reason that more home cooks shouldn’t include them in their repertoire.

  Read More

• 

  Potato Gnocchi alla Sorrentina

  July 14th, 2011 | Impressive Dishes, Main Courses, Pasta Dishes, Recipes, The Daring Kitchen, Vegetarian Dishes | Angela G. | 2 Comments

  In the amount of time that it took me to boil a pot of water and futz around with a marinara sauce, I had a dough that was pliant, smooth and gorgeous. A little effortless rolling and cutting resulted in photo-ready dumplings. And a quick trip into a jacuzzi of water yielded gnocchi that tasted of heaven. Where were the Franks grandmas so that I could kiss them on both cheeks and throw my hands up in the air?

  Read More

• 

  Beef Tenderloin with Artichokes in Bechamel

  June 26th, 2011 | Main Courses, Meat Dishes | Angela G. | No Comments

  Learning about this filet obsession shook me from my carb-focused complacency, and I decided to go with a Filetto ai Carciofi, a filet mignon simply grilled with artichokes. It was in that moment that I had felt as if I’d wasted how many dinners not indulging on a perfectly cooked steak.

  Read More

• 

  The Quickest Wild Mushroom Risotto Ever

  June 21st, 2011 | Cheese Dishes, Featured, Main Courses, Pressure Cooker Recipes, Rice Dishes, Side Dishes, Vegetarian Dishes | Angela G. | No Comments

  Yes, it takes only 10 minutes to cook. Yes, it frees you from 45 minutes of straight elbow grease. And yes, it’s simple enough to serve as a side. The only problem I now have is finding a dish complicated enough to cook for the folks I love for them alone.

  Read More

• 

  Ange’s Lazy Chicken Cordon Bleu

  June 15th, 2011 | Main Courses, Meat Dishes, Poultry Dishes, Recipes | Angela G. | No Comments

  I’ve tricked this chicken out deconstructed cordon bleu style with a slice each of prosciutto and provolone. When the chicken emerged from the oven, the clouds parted in the heavens and the angels began to sing. It was ever so perfect, with prosciutto like bacon and “everything’s-better-with” melted cheese. J’adore!

  Read More

• 

  Tuscan Grilled Ribeye

  May 31st, 2011 | Easy to Prepare, Main Courses, Meat Dishes | Angela G. | 1 Comment

  Making a steak at home is surprisingly forgiving and has more to do with the quality of the meat and the amount of time you give it to cook. Letting the steak come to room temperature before cooking, letting it sit on the grill undisturbed before flipping, and letting it rest so that the juices redistribute are all necessary steps to the perfect bite of steak.

  Read More

• 

  Tiropita (Greek Cheese Pie)

  May 25th, 2011 | Baked Goods, Cheese Dishes, Main Courses, Recipes, Vegetarian Dishes | Angela G. | 1 Comment

  I keep things creamy with a bit of ricotta as well, but feel free to substitute other cheeses such as cottage cheese or even crumbly, salty mizithra. If you’re planning a party of sorts, consider making this tiropita with a spinach pie as an accompaniment and a greek salad to tie the whole thing together. It’s a whole lot of buttery goodness without any fuss. And we all know that fusses are way overrated.

  Read More

• 

  Potato Leek Soup

  May 19th, 2011 | Main Courses, Pressure Cooker Recipes, Recipes, Soups and Stews, Vegetarian Dishes | Angela G. | No Comments

  The lovely leek is a tricky little bugger. While its cousin, the onion, smells fragrant and marvelous immediately upon entering the pan filled with butter or olive oil, the leek can be downright funky. But the patient are always rewarded for their efforts, and the leeks become luscious and silken if you let them hang out and do their thing. Crown this glory with white truffle oil and breadcrumbs toasted with a little butter and you are in for a real treat.

  Read More

• 

  Italian Sausage and Rice Soup

  May 15th, 2011 | Main Courses, Meat Dishes, Recipes, Rice Dishes, Soups and Stews | Angela G. | No Comments

  No surprise that one of my favorite dishes to prepare, soup, became one of my most loved pressure cooker experiments. This soup was no exception – wild rice usually taking a half an hour to cook is simmered for a mere 10 minutes. Best of all, because of the lack of evaporation, the stock retains all of the concentrated liquid without steaming up your house.

  Read More

• 

  Butterflied Chicken with Lemon and Herbs

  May 12th, 2011 | Main Courses, Meat Dishes, Poultry Dishes | Angela G. | No Comments

  I adore the way in which a little love, butter or olive oil, salt, pepper and aromatics transform the lowly chicken into something worth honoring. Crisp, golden skin and tender meat come into their own with very little effort, and a homestyle supper is on the table for loved ones without a second thought. Or if you love them EVEN more, you’ll just tuck in with them without even leaving the kitchen.

  Read More

• 

  Pasta with Camembert, Asparagus and Peas

  May 8th, 2011 | Cheese Dishes, Main Courses, Pasta Dishes, Vegetarian Dishes | Angela G. | 1 Comment

  Have I ever led you astray? This is absolutely no exception – very limited work with glorious results, and the taste is a celebration of spring. Camembert kicks alfredo on its ass in a meltingly luscious sauce. Asparagus spears and tender peas enliven the dish as a call to green goodness. It’s so good, it’s stupid.

  Read More

• 

  Pappardelle con Cinghiale

  May 4th, 2011 | Easy to Prepare, Main Courses, Meat Dishes, Pasta Dishes | Angela G. | 2 Comments

  I’ve toyed with the definitive recipe for bolognese from Marcella Hazan, and in making a few tweaks, discovered that I could replicate her 5 hour masterpiece with literally 20 minutes in the pressure cooker. Genius! And what a lovely way to coax the boar into tender glory.

  Read More

Previous Posts