Retreat Cookbook

I’m planning to give my husband a date night at home as part of his Christmas gifts. Family will babysit, and I’m going to make a special dinner. I found these recipes last week at igourmet.com. They have such a great selection of gourmet food products, and was very happy to find their recipe forum. An online gourmet cookbook. I’ve made the Flourless Chocolate Torte already once, and it has been requested again.


Linguine with Prosciutto

Ingredients:
2 tablespoon of olive oil
1/4 cup red onion, finely chopped
1 teaspoon of salt
1 12 oz can of evaporated skimmed milk
1 teaspoon grated lemon zest
3 ounces of Proscuitto di Parma, thinly sliced
10 fresh basil leaves
1/4 cup fresh parsley
4 fresh mint leaves or 1/4 teaspoon dried
1 lb Linguine3/4 cup freshly grated
Parmegiano-Reggiano
Ground pepper

Directions:
1. Heat olive oil in large sautee pan over medium. Add onion and salt. Saute for 5 minutes until onion soften. Add evaporated milk and the grated lemon zest. Cook 1 minute and remove from heat.

2. Cut Proscuitto into thin strips. Set aside.

3. Combine basil, parsley and mint and set aside.Cook Linguine in rapidly boiling water. Just before pasta is done, briefly return the sautee pan to medium heat and warm the sauce.

4. When the pasta is al dente, drain and add to sautee pan along with herbs and Parmegiano.

5. Toss the pasta until the cheese melts and a light sauce forms. Add proscuitto, season with pepper and toss.

Serve immediately
Serves 4 - 6
~~~~~~~~~~~~~~~~~~~~~~
Honey Glazed Carrots

Ingredients:
3 cups sliced carrots
1/4 cup honey
2 tablespoons butter or margarine
2 teaspoons chopped parsley
1-1/2 teaspoons mustard

Directions:
Steam or microwave carrots until tender on the outside but stillcrisp on the inside.
Place in a bowl and stir in remainingingredients, tossing to coat evenly.
Makes 4 servings.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Honey Poppy Seed Salad Dressing

Ingredients:
3/4 cup mayonnaise
1/3 cup Honey
2 Tbsp. poppy seeds
1 Tbsp. Dijon-style mustard

Directions:
Whisk together ingredients and refrigerate until ready to use.
Makes 1-1/3 cups.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Flourless Chocolate Torte

Ingredients:
1 500g block Callebaut bittersweet chocolate
1/2 cup butter (1 stick)
1 cup sugar
6 eggs, separated
1/4 cup bourbon, or other liqueur
1/2 cup cocoa powder, plus additional for dusting the pan
1 teaspoon cinnamon
1 cup ground nuts, such as almond, pecans, or walnuts

Directions:
1. Preheat oven to 350 degrees F. Butter a 9-inch spring form pan and line with parchment. Dust the pan with cocoa powder.

2. In a medium sauce pan over low heat, melt the chocolate and butter together. Pour combination into a large mixing bowl.

3. Stir the sugar and the egg yolks into the chocolate mixture until smooth. (Reserve the egg whites). Stir in the bourbon. Then add the cocoa powder and cinnamon. Finally, fold in the ground nuts.

4. Beat the reserved egg whites to stiff peaks. Fold the egg whites into the chocolate mixture until just combined.

5. Pour the batter into the prepared pan and bake in heated oven for 1 hour or until just set. Allow the cake to cool slightly before removing the sides of the pan.

Cool cake completely before serving.
Serve with raspberry coulis and whipped cream.
Serves 10-12

All recipes reprinted with permission from igourmet.com. Check out their Recipe Forum the next time you are planning a special dinner.

No tag for this post.

You might also like...

• No related posts.

No Comments »

Trackback This Post | Subscribe to the comments through RSS Feed