S: PASTA alla PASA 2010-2011
BC: Front Row: Luke Frankl, Harlan Erskine, Line Johannsen, Grace Frankl. Second Row : Eliza Jacobson, Reese Bonney, Fin Konik, Peter Fruehling. Third Row : Nate Konik, Audrey Sherman and Theo Loughlin. Not Pictured : Marina Moore | Sous Chefs
FC: PASTA alla PASA
1: Pasta alla PASA A collection of Italian inspired recipes from Mrs. Vergil's Three Year Olds 2010-2011 Appetizers, Salads and Sides Pages 2-9 Main Dishes Pages 9-21 Desserts Pages 21-31
2: Trofie Al Pesto from the Johannsen kitchen 2 cups tightly packed basil leaves 1/4 cup pine nuts 2 garlic cloves, chopped Parmesan cheese 1/2 cup olive oil 4 tablespoons softened butter salt to taste Combine basil, pine nuts, garlic, and cheese in a food processor and puree scrapping down the bowl several times. With the motor running, slowly drizzle in the oil to make a thick creamy mixture. Move the pesto to a bowl and stir in butter with a spoon until completely integrated. Season to taste with salt. Serve immediately or refrigerate for up to a day. | 2
3: Caprese Salad from the Frankl kitchen 3 vine ripened tomatoes, cut into 1/4 inch slices 24 fresh basil leaves mozzarella cheese salt and freshly ground pepper extra virgin olive oil On a beautiful shallow serving platter, alternate the tomato, mozzarella and basil leaves. Drizzle the oil over and sprinkle with salt. Grate fresh black pepper over all. | 3
4: Celery, Pear, and Parmesan Salad from the Moore kitchen 3 stalks of celery Parmesan Reggiano - thin slivers shaved from block handful of lightly toasted walnuts 2 large pears - ripe but firm lemon juice extra virgin olive oil salt and freshly ground black pepper Remove tough strings from celery and slice into thin diagonal slices. Thinly slice pears. Arrange celery and pears on 4 plates and scatter walnuts and cheese over. Drizzle with lemon juice and olive oil to taste, season with salt and pepper. Garnish with celery leaves if desired. | 4
5: Special Salad from the Konik kitchen Get a big bowl. Finely chop a persian cucumber, 1/2 box of sprouts, a couple of heads of boston bib lettuce, handful of fresh basil, 3 scallions(white and light green parts only), 1-2 avacados. Mix everything. Make dressing : use equal part red wine vinegar and olive oil; grind in some salt and pepper; pour over salad; mix everything up. Grate sharp cheddar cheese over the top. | 5
6: Prosciutto Salad with Honey Dressing from the Erskine kitchen 10 oz romaine or other large leaf lettuce torn into bite sized pieces 3 oz prosciutto cut into thin strips 1 teaspoon Dijon mustard 1 tablespoon red wine vinegar 1 tablespoon honey salt and fresh ground pepper 1/4 cup extra virgin olive oil 2 tablespoons chopped fresh chives In a bowl, combine lettuce and prosciutto. In a small bowl, stir together the mustard, vinegar and honey. Season to taste with salt and pepper. Drizzle the mustard mixture over the lettuce and prosciutto and toss well. Add the oil and toss thoroughly again. Sprinkle with chives and serve. | 6
7: Italian Sausage Dressing from the Bonney kitchen 5 cups cubed whole wheat bread 1 pound sweet Italian sausage 1 cup chopped onion 3/4 cup chopped celery 2 1/2 teaspoons dries sage 1 1/2 teaspoons dried rosemary 1/2 teaspoon dried thyme 1 Golden Delicious apple, cored and chopped 3/4 cup dried cranberries 1/3 cup minced fresh parsley 3/4 cup turkey stock 4 tablespoons unsalted butter, melted. 1. Preheat oven to 350. Spread bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes into a large bowl. 2. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors. 3. Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley. Drizzle with turkey stock and melted butter, and mix lightly. Fill turkey and cook or cook 15 minutes in greased dish. | 7
8: Baked Artichoke Dip from the kitchen of Mrs. Pam 1 can artichoke hearts 1/2 cup cream cheese 1 cup mayo 2 cloves pressed garlic 1/2 cup parmesan cheese salt and pepper to taste Soften cream cheese in the microwave. Mix softened cream cheese with all other ingredients and put in a casserole baking dish. Bake at 350 degrees until hot and bubbly. | 8
9: Pizza from the kitchen of Mrs. Vergil Crust 1 tsp. dried yeast 5 oz warm water 2 1/4 cups flour 1/2 tablespoon olive oil 1. Sift the flour into a big bowl, and add the dried yeast. 2. Add water and oil. Stir thoroughly until it forms a dough. 3. Knead and smooth until smooth and stretchy. Cover with a damp cloth, and leave to rise for 30 minutes. 4. Grease 2 round, 10 inch pizza pans. Halve the dough, and press each half into a pan. 5. Spread the bases with your choice of toppings, and bake for 25 minutes at 350 degrees. | 9 | Fun and Interesting Toppings Vegetable Slices Olives and Feta Cheese Dried Herbs Meats Shellfish Without Tomato Sauce : Fried Egg and Bacon Tuna fish
10: 10 | Polenta with Meat Sauce from the Johannsen Family 4 cups water 2 tbls minced parsley 1 cup cornmeal 1 (14.5 ounce) can Italian 1 teaspoon salt tomatoes 1 pound Italian sausage 1 (6 ounce) can tomato 2 garlic cloves, minced paste 1/4 cup shredded Parmesan cheese 1. Combine water, cornmeal and salt in a double boiler or heavy saucepan, bring to a boil, stirring constantly. Reduce heat, cover and simmer for 1 1/2 hours, stirring occasionally. 2. Meanwhile, brown the sausage and garlic in a large skillet, drain. Cool slightly. Cut sausage into 1 inch pieces, return to the skillet. 3. Add parsley, tomatoes and tomato paste, bring to a boil, remove from heat. 4. Spread half of the cornmeal mixture in a serving dish, top with half of the sausage mixture. Repeat layers. Sprinkle with Parmesan cheese. Serve immediately.
11: Pesto Pasta with Sundried Tomatoes from the Konik Family 1. Prepare 1 bag of Trader Joe's whole wheat spiral pasta and drain. 2. Mix in 1 1/2 jars of Trader Joe's basil pesto and 1 jar of Trader Joe's sundried tomatoes. 3. Mix in 1/2 of a container of Trader Joe's grated parmesan cheese. 4. Add pine nuts if the kids don't protest. | 11
12: 12 | Three Vegetable Penne with Tarragon Basil Pesto from the Sherman Family | 1 pound penne rigate (with lines) pasta 1/2 pound asparagus, trimmed of tough ends 1 small zucchini 1/4 pound thin green beans trimmed of stem ends 1/4 cup pine nuts 1 cup fresh basil 1/2 cup tarragon leaves handful flat leaf parsley zest of 1 lemon 1 clove garlic 1/2 cup grated Parmigiano -Reggiano coarsley ground pepper 1/3 cup extra virgin olive oil
13: 1. Heat a large pot of salted water to boil for pasta. Cook pasta to al dente. 2. Cut asparagus spears into 2 inch pieces on an angle. Cut zucchini into matchsticks. Cut green beans into 2 inch pieces on an angle. 3. Add vegetables to pasta after penne has been cooking 5 minutes. Cook pasta and veggies together for another 2 minutes. 4. While pasta cooks, toast pine nuts in a small pan until golden, then cool. Place nuts, basil, tarragon, parsley, lemon zest, garlic, cheese, and a little salt and pepper into a food processor. Turn the processor on and stream in the extra virgin olive oil until thick sauce forms. 5. Scrape pesto into large, shallow serving dish. Add a ladle of hot, starchy pasta water to the pesto. Drain penne and veggies and add immediately to pesto. Toss to coat pasta and veggies evenly. | 13
14: 14 | Turkey Soup Provencal from the Jacobson Family 1 pound ground turkey breast 1/2 teaspoon dried herbs de Provence, crushed 1 (15 ounce) can cannellini beans, or other white beans 1 (14.5 ounce) can fat free, less sodium chicken broth 1 (14.5 ounce) can diced tomatoes with garlic and onion, undrained 4 cups chopped spinach Cook turkey in a large saucepan over medium - high heat until browned, stirring to crumble. Add herbs de Provence, beans, broth, and tomatoes to pan; bring to a boil. Reduce heat and simmer 5 minutes. Stir in spinach; simmer 5 minutes.
15: 15 | Baked Salmon with Olives from the Erskine Family | 2 pound fresh salmon fillet 1/4 cup extra virgin olive oil juice of 4 lemons 1/2 cup dry white wine 1 1/2 tablespoons finely chopped fresh flat Italian parsley 4 cloves garlic lightly smashed salt and freshly ground pepper 12-15 kalamata or other Mediterranean olives 2 bay leaves Preheat oven to 350 degrees. In a bowl, stir together the oil, lemon juice, garlic, wine, parsley and salt and pepper. Spoon about 2 tablespoons of the mixture into the bottom of a baking dish. Place fillet, cut side up, in the dish and cover with olives and bay leaves; pour the rest of the mixture over the top. Cover with aluminum foil and bake about 30 minutes - until fish flakes easily.
16: Tuscan White Bean Soup from the Sherman Family 2 tbsp. extra virgin olive oil 1 large spanish onion, diced 2 medium carrots, diced 2 medium celery stalks, diced 2 garlic cloves, minced 1/2 cup minced prosciutto or left over ham 1 tbsp. freshly ground black pepper Kosher salt to taste 1 tbsp. fresh basil, chopped, or 1/2 tbsp. dried basil 2 medium heads escarole, leafy greens roughly chopped, white parts discarded 4 Italian style pork, chicken, turkey, or vegetarian sausages (preferably sweet), sliced into 1 inch pieces on the bias 2 (12 ounce) cans cannellini or small white beans 1 quart low sodium chicken or vegetable stock 1 (28 ounce) can crushed Italian style tomatoes Parmesan cheese for grating Fresh pesto Extra virgin olive oil for drizzling | 16
17: 17 | 1. Set an 8 quart stockpot over a medium flame and add oil. When rippling, but not smoking, add onion and carrots. Cook until they begin to soften, about 6 minutes (do not brown). Add celery, garlic and prosciutto or ham and stir well. 2. Reduce heat to low and cook for 15 minutes to allow flavors to blend; add pepper, salt, basil and escarole. Stir well and cook well until escarole is cooked down and any liquid is evaporated - approximately 8 minutes. Add sausage and beans; stir well, heating the meat and beans through, about 5 minutes. 3. Pour in stock, stir, bring to a boil, and immediately reduce to a slow simmer. Cover and cook for 30 minutes. Remove cover, add tomatoes, stir well and bring to a boil again; reduce to a simmer for another 20 minutes. 4. Top with a dollop of pesto and grated parmesan; drizzle with olive oil if desired. Serve immediately with a hunk of fresh, country style bread, or freeze for up to 8 months. Serves 6.
18: Small Penne with Arugula Salad from the Moore Family | 4 bunches arugula, tough stems trimmed 3-4 garlic cloves, peeled and finely chopped 1/2 tsp. dried red chile pepper flakes 6 tbsp. extra virgin olive oil, plus extra for drizzling 1 pound imported pennette or other small short pasta salt and freshly ground black pepper freshly grated imported parmesan cheese Cut arugula into strips and then again crosswise several times until it is in small fragments. Place the garlic, red chile pepper, and olive oil in a small saute pan. Saute over low heat for 2-3 minutes, or until the garlic is opaque and releases its fragrance. Meanwhile, cook the pasta in abundant salted water to al dente. Add the garlic and olive oil mixture to drained pasta. Add salt and pepper to taste. Add arugula and toss well. Drizzle with olive oil and serve with grated parmesan . | 18
19: Frittata alle Zucchine e Pecorino from the Loughlin Family | 19 | 1/3 cup olive oil 1/2 pound small zucchini, sliced into thin rounds 1 clove garlic minced 3 tbsp. pecorino romano or 1/3 cup grated parmigiano 2 tbsp. chopped parsley 6 large eggs, lightly beaten salt and pepper to taste Heat the oil in a nonstick skillet over medium heat. Add the zucchini and cook, stirring, until golden, 4-5 minutes. Add garlic and stir. Beat the pecorino cheese and parsley into eggs in a large bowl and season. | Remove zucchini with slotted spoon and stir into beaten eggs. Return egg mixture to skillet and cook over medium heat until bottom of frittata is set and lightly browned, 5-6 minutes. Put large plate over the skillet and turn frittata onto plate. Slide it back into the skillet to cook on the other side. Cook until lightly browned. Cut into wedges and serve warm.
20: 20 | Baked Ziti from the Frankl Family 5 tbsp. extra virgin olive oil 1 pound Italian sausage 1 medium onion, thinly sliced 2 garlic cloves, pressed 1 (28 ounce) can peeled tomatoes 4 tbsp. tomato paste 1 tsp. salt 1/2 tsp. crushed red pepper flakes 6 tbsp minced fresh Italian parsley 1 pound ziti pasta 2 cups ricotta cheese 1 egg 1 cup shredded fresh mozzarella cheese 1/2 cup freshly grated parmesan cheese
21: 21 | Heat oven to 350 degrees. Grease a shallow 3 quart baking dish with olive oil. Set aside. Slice sausage into 1 inch pieces on the diagonal and brown in a medium skillet with 3 tbsp. of oil over medium heat. Saute 5 minutes and then add tomatoes, tomato paste, salt, pepper flakes and 4 tbsp. parsley. Heat to boiling. Reduce heat and simmer gently for 15 minutes. While the sauce is simmering, bring a large pot of salted water to boil. Add ziti, stir, and cook to al dente. Drain and transfer to a large mixing bowl. Set aside. In another bowl, mix ricotta and egg together. Stir the ricotta mixture, half the mozzarella and the tomato sauce into the ziti. Mix well until completely blended. Spread evenly in baking dish. Sprinkle with remaining mozzarella, parmesan, and remaining parsley. Drizzle with remaining oil and bake for 25 minutes until cheeses are lightly browned. Let sit 10 minutes before serving.
22: Italian Tiramisu Cheesecake from the Fruehling Family | 3 (8 ounce) packages of cream cheese 1 cup sugar 8 ounces marscapone cheese 3 eggs 4 tbsp flour 4 tbsp coffee flavored liqueur or espresso 1 (12 ounce) package lady fingers 4 tbsp. butter, melted | 22
23: 23 | 1. Preheat oven to 350 degrees. Place a pan or baking dish filled with about an inch of water on the bottom oven rack. 2. Using a food processor or blender, process the package of lady fingers to crumbs. 3. In a small bowl, mix cream cheese, marscapone cheese, and sugar until very smooth. Add 2 tbsp. coffee flavored liqueur or espresso, and mix. Add the eggs and the flour and mix on slow speed until just smooth. The consistency of the marscapone can vary sometimes making batter too thick--if this is the case add about a teaspoon to a tablespoon of cream. Be careful not to over mix. Pour batter into crust and place on the middle rack of oven. Bake for 40-45 minutes, or until just set. 4. Let cool by opening the oven door with the heat off for about 20 minutes. Let the cake continue to cool and then refrigerate for st least 3 hours, or overnight, before serving. Enjoy with shaved chocolate or chocolate powder on top.
24: 24 | Sicilian Cannoli from the Johannsen Kitchen 8 1/2 ounces all purpose flour 1 tsp cocoa powder 1 tsp coffee, freshly ground 1 ounce butter, softened 3/4 ounces sugar 1/4 cup white wine 1 egg, beaten olive oil for frying powdered sugar For the filling : 1 1/2 pounds ricotta cheese 5 ounces powdered sugar 3/4 ounces chocolate chips 1 1/3 ounces candied fruits, finely chopped
25: 25 | 1. Make the filling first. Place ricotta and sugar in a large bowl, whisk until creamy. Fold in the chocolate chips and candied fruits. Set aside. 2. To make the pastry, place the flour, cocoa powder, coffee, butter and sugar in a large bowl and mix well. Gradually add the wine, mix until the mixture forms pastry dough. Roll into a ball and wrap in cling film. Rest for 1 hour. 3. Lightly flour a surface and roll the pastry to a thickness of about 1/4 inch. Cut circles into 3 inches and wrap around tubular molds, securing edges with beaten egg. 4. Heat oil to 335 degrees. Fry cannolis until golden brown, drain and cool. Fill with ricotta mixture and sprinkle with sugar.
26: Tiramisu from the Loughlin Kitchen 8 large egg yolks 1/2 cup sugar 1 1/2 pounds marscapone cheese 4 large egg white beaten until stiff peaks form 2 cups cold coffee/espresso 42 lady fingers 1/4 cup brandy 1/2 cup unsweetened cocoa powder | 26
27: 1. In a bowl, beat eggs with sugar until thick and pale yellow. Can be done with an electric mixer or by hand. Fold in cheese until incorporated and smooth. Fold in egg whites. 2. In separate bowl, combine espresso and brandy. Dip lady fingers into this mixture one at a time and place them close together in a 14 by 10 inch dish. 3. SPread half the marscapone mixture evenly over lady fingers. Sprinkle with cocoa powder. Make a second layer, top with remaining cheese mixture and sprinkle with cocoa again. 4. Refrigerate several hours before serving. | 27
28: 14 | 28 | Golden Rum Cake from the Konik Family | 1 1/2 cups chopped pecan (3/4 cup for bottom of pan and another 3/4 cup for a layer in the middle of the cake mix) 1 (18.25 ounce) package yellow cake mix 1 (3.4 ounce) package instant vanilla pudding mix 4 eggs 1/2 cup water 1/2 cup vegetable oil 1/2 cup dark rum 1/2 cup (1 stick) butter 1/4 cup water 1 cup white sugar 1/4 to 1/2 cup dark rum
29: 14 | 29 | 1. Preheat oven to 325 degrees F. Grease and flour a 10 inch Bundt pan. 2. Sprinkle 3/4 cup pecans evenly over the bottom of the pan. 3. In a large bowl, combine the cake and pudding mix. Mix in the eggs, 1/2 cup water, rum, and oil. Blend well. 4. Pour 1/2 of the batter over pecans in the pan; add a ribbon of 3/4 cup pecans over the batter; pour remaining batter over. 5. Bake for 60 minutes, or until toothpick comes out clean. Let cake sit in the pan. 6. To make glaze : in a saucepan, combine 1 stick butter, 1/4 cup water, and 1 cup sugar. Bring to boil over medium heat for 5minutes - stirring constantly.Remove from heat and stir in 1/4 to 1/2 cup rum. 7. Pour 1/2 of the glaze into the pan and let the cake soak for a few minutes. Turn cake out onto serving plate. Pour remaining glaze over cake.
30: 1 cup butter 2 cups sugar 3 eggs 2 teaspoons vanilla 1 (15 oz) container ricoota cheese 4 cups flour 1 teaspoon salt 1 teaspoon baking soda Glaze: 5 cups powdered sugar 1 teaspoon almond extract 1/4 cup milk, or enough to make glaze sprinkles or non-pareils | Italian Ricotta Drops from the Fruehling Family | 30
31: 1. Preheat oven to 350 degrees F. 2. Cream the butter and sugar until light and fluffy. Add the eggs, vanilla, and ricotta cheese; beat well. Stir in the flour, salt, and baking soda; mix well. 3. Scoop by teaspoonfuls onto parchment-lines baking sheets. Briefly dipping the scoop in a cup of water every 4 or 5 cookies will help the thick, sticky dough come out of the scoop easier, and the finished cookies will be more uniform in size. If a scoop isn't available, use two teaspoons to drop the dough onto the baking sheets. 4. Bake 8-10 minutes or until set, but not brown. Transfer to a cooling rack. 5. Meanwhile, mix the glaze ingredients until smooth. When cookies have cooled, dip the tops into the glaze. Add sprinkles before the glaze dries. 6. When the glaze has dried, store the cookies in an airtight container for up to a week; freeze for longer storage. | 31