Author Archives: admin

  • >Quince + Cranberry Sauce

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    Quince & Cranberry Sauce
    12 ounce fresh cranberries
    1 quince, peeled, cored + diced
    ½ cup organic cane sugar
    juice of 2 clementines {or 1 orange}
    1 wedge preserved lemon, pulp removed and diced finely
    2 ½ cups organic apple juice
    1 vanilla bean, cut in half lengthwise
    pinch of cinnamon
    Place all of the ingredients in a saucepan. Cook over lowheat until the mixture starts bubbling, about 10-15 minutes.  Turn heat down to a simmer and cookuntil the quince is tender and the syrup has reduced into a nicely viscoussauce.  Taste for sugar andseasoning.  Serve at roomtemperature.

    Buon appetito!

    copyright 2011 Alisa Barry

  • >Pickled Ramps + Radishes

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    French Breakfast radishes
    Ramps *

    Tuscan Rose Salt
    Cabernet Vinegar
    Organic Sugar

    Buon appetito! copyright 2011 Alisa Barry

  • >Roasted Cauliflower with Walnut Sage Cream Sauce

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    Roasted Cauliflower with Walnut Sage Cream Sauce 
    A wonderful holiday side dish, once baked the walnut sage pesto and cream create rich velvety sauce,  a great compliment to the earthy flavor of the cauliflower.
    1 head cauliflower
    1 jar Bella Cucina Walnut Sage Pesto
    ¼ cup chicken or vegetable broth
    ¼ cup heavy cream
    1/3 plus 3 tablespoons Parmigiano-Reggiano
    3 tablespoons breadcrumbs
    Preheat oven 350°
    Cut the stem and leaves off the head of cauliflower. Remove the core from the center and  discard. Cut the cauliflower into bite size pieces and blanch in boiling salted water until tender, about 4-6 minutes. Drain and pat dry. Place in a 9-inch round buttered ovenproof casserole dish and set aside.
    In a mixing bowl, combine the pesto, broth, cream and 1/3 cup of the cheese. Pour over  the cauliflower. Mix the remaining 3 tablespoons of cheese and breadcrumbs and sprinkle over the to. Bake until tender, golden brown, and bubbly at the edges, about 35-45 minutes.
    Serves four

    Buon appetito! copyright 2011 Alisa Barry

  • >Baked oysters Bella

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    Buon appetito! copyright 2011 Alisa Barry

  • >Citrus Fennel Porchetta

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    Pork Loin 
    1/2 cup Salsa Verde 
    2 Tablespoons Citrus Fennel Salt 

    Buon appetito! copyright 2011 Alisa Barry

  • >Piccolo Pomodoro Pizzetta with Fresh Ricotta

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    Buon appetito! copyright 2011 Alisa Barry

  • >Roasted Root Vegetable Insalata

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    Buon appetito! copyright 2011 Alisa Barry

  • >Citrus-scented Creamy Tomato Soup with Focaccia Croutons

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    Citrus-scented Creamy Tomato Soup 
    with Focaccia Croutons

    2 Tablespoons extra virgin olive oil 

    3 cloves of garlic, peeled and finely chopped
    3 cups of Passata Tomato Puree
    3 cups of Chicken stock
    1 cup heavy cream

    Saute the garlic in oil until softened, but not brown, then add Passata; cook for3-4 minute on med. heat then add stock, cook for 10 min. then add cream Season w/ porcini salt or sage and oregano salt and Fresh ground pepper.


    Buon appetito! 
    copyright 2011 Alisa Barry
  • >Spinach Artichoke Breakfast Frittata

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    Spinach and Artichoke Frittata with Balsamic peppers
    Tart dough:
    1 ½ cup flour
    1 tsp. Salt
    2 Tablespoons Parmesean cheese
    12 Tablespoons unsalted butter, cold and cut into 1 inch pieces
    2 Tablespoons cold water
    Preheat oven to 400 degrees.
    In a food processor add the  flour, salt and cheese. Pulsemixture  until combined.  With motor running , add butter inpieces until mixture is crumbly. Add water until process just until dough comestogether, about 10 seconds.
    Turn out dough onto floured surface. Cut dough into thirds.Roll two pieces of dough into 12 inch cylinders and line side of 9 inchremoveable fluted  tart pan.Pressin dough until sides are about ¼ inch thick. With a sharp knife, scrap off anyexcess dough from edge of tart pan. Place last piece of dough in center of tartpan, With heel of hand, press in dough from center to edges until bottom isevenly covered about ¼ inch thick. Prick bottom of dough with fork and bake inoven for  10-12 minutes or untildough is lightly golden in color. Remove from oven until ready to use.
    Tart filling:
    6 eggs
    11 oz. fresh ricotta, recipe follows 
    1-    12 oz. jar of  Bella Cucina Spinach and Artichoke Bruschetta Spread*
    2 Tablespoons Parmesean cheese
    1 teaspoon kosher salt
    1/8 teaspoon freshly cracked blackpepper
    1 jar Bella Cucina RoastedSweet Balsamic Peppers, sliced
    In medium mixing bowl, whisk togethereggs, ricotta, bruschetta spread, salt and pepper until smooth. Pour the spinach artichoke mixture intoprepared tart shell. Be careful not to overfill. Bake until top of tart isbrown and bubbly, about 20-25 minutes. Tart will continue to cook when removedfrom oven.
    Cool slightly and serve inwedges topped with sliced sweetpeppers.
    Serves 8-10
    * you can also substitute Spinach Artichoke Bruschetta with Artichoke  Lemon Pesto
    To make fresh Ricotta:
    1 half gallon wholemilk  {use the best quality milk you can buy}
    1-1/2 cups cream {see above}
    1/4 cup freshly squeezed lemon juice
    In a large saucepan, heat the milk and cream over medium heat until thetemperature reaches 180 degrees.  Turn off the heat, add the lemon juiceand let sit covered for 15 minutes.
    Remove the curds from the liquid with a sieve or small slotted spoon into abowl layered with cheese cloth. Tie up the ends of the cheese cloth and hang itover the bowl so it can drain any remaining liquid from the curd.  Let sitfor about 2 hours.
    Makes about 4 cups.

    Buon appetito! copyright 2011 Alisa Barry

  • >Ribs with Cranberry Honey Mustard Sauce

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    Ribs with Cranberry Honey Mustard Sauce
    Sweet Cranberry Honey Mustard Sauce

    3/4 cup clover honey
    1/2 cup Balsamic Mustard
    1 cup Cranberry Conserve

    Mix all ingredients together with a whisk until well blended. Refrigerate until ready to use.

    PS: I am not the expert on ribs, but here is how I cooked mine, in case you are interested.

    Baked, Grilled, Roasted Ribs
    Ok, so it seems like a tedious process, but I would have skipped the last step had a tornado not threatened the neighborhood and cut the grilling short! So, if the weather is good and the grill is hot, make that your second and final step in the cooking process.

    1 rack pork loin ribs
    2 yellow onions
    2 tsp. Tuscan Rose & Pink Peppercorn Aromatic Savory Salt
    1 tsp. fresh cracked pepper
    2 cups Sweet Cranberry Honey Mustard Sauce

    Preheat oven to 225 degrees. Line sheet pan with tin foil to cover bottom of pan. Allow enough extra tin foil to fold up sides.
    Place rack of ribs on foil. Sprinkle with salt and pepper. Slice onions into 1/4 pieces and scatter on top of ribs. Fold up sides of foil and seal tightly. Cook for 2 to 2 -1/2 hours, or until ribs are tender, but not quite yet falling off the bone.

    Remove from oven, carefully open foil {beware of the steam} and remove ribs onto a platter. Pour any pan juices from the cooking into the sauce and baste the top of the ribs.

    http://1.bp.blogspot.com/_i9xuW9coFbQ/SDOGR6ZEagI/AAAAAAAAAnI/HFWnQyCCOdQ/s400/DSC_0096.JPG

    Place on a hot grill bones side down and cook for a few minutes until seared. Turn ribs over and bast with more of the sauce. Cook for about 6-8 minutes or until a nice, caramelized crust has formed. Turn over once more and cook for an additional 5-7 minutes, or until done. If ribs need more cooking, put back into oven and cook until done.

    http://3.bp.blogspot.com/_i9xuW9coFbQ/SDOGSaZEahI/AAAAAAAAAnQ/Ix_YqYeFDsg/s400/DSC_0092.JPG

    Serve with grilled, buttered corn and plenty of napkins!

    http://1.bp.blogspot.com/_i9xuW9coFbQ/SDOIh6ZEaiI/AAAAAAAAAnY/s7io4KMnWAA/s400/DSC_0109.JPG

    Buon appetito! copyright 2011 Alisa Barry

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