¼ c pine nuts 3 med cloves garlic, unpeeled 2 c packed fresh basil leaves 7 T extra virgin olive oil ½ t salt ¼ c finely grated Parmesan cheese Toast nuts in a small, heavy skillet over med heat, stirring frequently, until just golden and fragrant, 4–5 minutes. Set aside. In same pan, toast…
Author: Joanna LeRoy
Jo is an crafter, singer-songwriter, foodie, photographer, artist and reformed blogger.
Pistachio-Apricot Biscotti
8 T (1 stick) unsalted butter ¾ c sugar 2 large eggs 1 t pure vanilla extract 1 t freshly grated lemon or orange zest 2½ c all-purpose flour 1½ t baking powder ¼ t salt 1 c shelled pistachios 1 c dried apricots cut into ¼-inch dice Heat oven to 350°. In the bowl…
Odd Fellow Marinara Sauce
1 T extra virgin olive oil 1 small white onion, sliced 2 cloves of garlic, minced ½ t crushed red pepper flakes, plus more to taste 1 (28-oz.) can crushed San Marzano tomatoes ½ c dry white wine Kosher salt and freshly ground pepper 2-3 basil leaves Heat the olive oil in a medium saucepan…
Ricotta Gnudi
1 lb fresh ricotta 1 c flour + additional 1 lg egg ⅓ c finely grated Parm-Reggiano 1 T kosher salt ½ t freshly ground white pepper 2 c Odd Fellow Marinara Sauce In a large mixing bowl, combine the ricotta, ¾ cup of the flour, the egg, cheese, salt, and pepper. Use a wooden…
Olive Cheese Balls
2 c grated sharp cheddar cheese ¼ lb butter, softened 1 c flour salt to taste 48 pimento stuffed green olives Blend cheese and butter until smooth; add butter and salt and mix well. Wrap a bit of dough around each olive, rolling well in hands to seal. Flash freeze and store in freezer bag….
Chicken Saltimbocca
4 boneless, skinless chicken-breast halves (~5 oz ea) 4 oz Fontina cheese, thinly sliced 6 oz prosciutto, thinly sliced 16 large fresh sage leaves 1 t salt ¼ t freshly ground black pepper 3 T unsalted butter 1 c Madeira Slice the tenderloin (small flap of meat) off the chicken breast halves; set aside. Cut…
Blackberry Jambles
1 lb (4 sticks) unsalted butter, at room temperature 1 c firmly-packed light brown sugar 1 c granulated sugar 2 t pure vanilla extract 1 t salt 3¾ c unbleached all-purpose flour 1 c almond flour 1½ c blackberry preserves ½ c slivered almonds confectioners’ sugar for dusting Beat the butter and sugars in a…
Bay Scallops & Applewood Bacon with a Port Wine Reduction
Port wine reduction 2 c (500 ml) Ruby Port ½ c superfine granulated sugar (you can make your own by whizzing regular granulated sugar a few times in a food processor; just don’t substitute regular sugar) 1½ t whole black peppercorns 2 fresh mint leaves, torn into bits Scallops 6 thin slices applewood-smoked bacon (¼…
Roasted Asparagus and Prosciutto
1 lb of asparagus, woody ends removed Prosciutto, sliced into thirds, lengthwise Olive oil Sea salt and freshly cracked pepper, to taste Preheat the oven to 400°. Coat a baking sheet with tinfoil (for an easier cleanup) then coat with cooking spray. Place the asparagus onto the baking sheet and drizzle with a bit of…
Apple Crostata
Crust 2½ c all-purpose flour 1 t fine sea salt 1 t sugar 1 c (2 sticks) chilled unsalted butter, cut into ½” cubes Filling ½ c sugar 2 T cornstarch ½ t ground cinnamon ½ t ground nutmeg Pinch of fine sea salt 2½ lbs Golden Delicious apples (about 5 large), peeled, halved, cored,…
Harrisville Heritage 