Ingredients
- 500 grams tagliatelle pasta
- 1/4 cup extra virgin olive oil
- 1/4 cup butter
- 2 cloves garlic (minced)
- 1/3 cup Stoli (TM) vodka
- 1-1/2 cups heavy cream
- 200 grams baby shrimps (pre-cooked and frozen)
- 200 grams fresh mushroom (chopped)
- 1/4 cup parsley (chopped)
- 100 grams parmesan cheese (grated)
- Salt and black pepper to taste
Instructions
- In a large pot, bring water to a boil. Add salt, olive oil, and cook according to the package directions al dente.
- In a skillet melt the butter over medium heat. Add garlic, fresh mushroom, grated black pepper. Cook for 2 minutes.
- Raise the heat to high, add Stoli (TM) and cream and simmer till the mixture is slightly reduced. Drain well your cooked pasta. Add it to the skillet and keep tossing. After few minutes, add your shrimps and keep cooking, until the shrimps and pasta have absorbed most of the sauce and are tender.
- Stir in the parsley and lots of parmesan cheese.
Quick Notes
Serve with some chilled rose wine
Variations
Add Gorgonzola or blue cheese to the sauce to give it a tangy kick.
Cooking time (duration): 20
Number of servings (yield): 4
Meal type: lunch
Culinary tradition: USA (Nouveau)
My rating:4 stars: ?????
Recipe: Chestnut Soup
Ingredients
- 500mg chestnuts (pre-roasted and peeled)
- 4 cups broth
- 2 cups milk
- 1 cup cream (full fat)
- 1 medium onion (minced)
- 2 tbsp extra-virgin olive oil
- 2 tsp salt
- Freshly ground black pepper and thyme
Instructions
- Sauté the onions and thyme with a pinch of salt in the olive oil in a heavy bottom sauté pan until the onions are golden. (make to not burn the onions)
- Add half cup of water then after it evaporates a little, add the milk and broth and simmer.
- Add chestnuts and simmer until chestnuts are falling apart.
- Remove soup from heat and stir in the heavy cream.
- Puree the mixture until it is blended and smooth, strain it for a smooth mixture.
- Add black pepper and salt to taste.
- Enjoy
Quick Notes
If the soup feels too thick for you, add milk or cream to thin it out.
Cooking time (duration): 30
Diet type: Vegetarian
Number of servings (yield): 6
Meal type: lunch
Culinary tradition: USA (Nouveau)
My rating:5 stars: ★★★★★
Ingredients
- 500 grams strawberries
- 1/4 chocolate bites
- 1/2 cup cream
- 1/4 cup sugar
- 1 tbsp butter
- pinch salt
Instructions
- Over high heat, melt the sugar for about 2 minutes until transformed into a deep golden caramel.
- Add the caramel mixture and pour into the cream then return it to heat and cook until caramel and cream are smoothly dissolved.
- Remove from heat, add chocolate and salt and stir until chocolate melts.
- Finally, add butter to the mixture.
- When cooled drizzle the caramel chocolate sauce over your strawberry dish.
Variations
replace strawberries with any other fruits.
Cooking time (duration): 30
Number of servings (yield): 4
Meal type: dessert
Culinary tradition: Middle Eastern
My rating:5 stars: ★★★★★
Summary: elevate your senses into a whole new space
Ingredients
- 2 cup milk
- 2 cup cream
- 30 grams of gelatin
- 4 tbsp cold water
- 1/2 cup honey
- 2 tsp dried lavender
Instructions
- In a small bowl sprinkle the gelatin over water until softened.
- In saucepan, heat the cream, honey, and lavender until simmer. Turn the heat.
- Whisk in the gelatin and make sure that no lumps remain the add the milk to the ingredients.
- Pour into any preferred serving shape you like (i.e ramekins, shots, etc…) and put in the fridge for at least 3 hours.
- Serve with lemon zest on top and crushed dark chocolate.
Quick Notes
If you chose to serve your panna cotta in ramekins so to unmold them later on. Set the panna cotta in the fridge to more than 5 hours and then run a small knife to the edge when you un-mold them.
Variations
serve with any kinds of fruits, marmalade, or chocolate instead of lemon zest.
Cooking time (duration): 12
Number of servings (yield): 6
Meal type: dessert
Culinary tradition: Italian
My rating:5 stars: ★★★★★
Ingredients
- Potato Mixture:
- 3 large eggs
- 2 1/2 kgs fresh sweet potatoes , boiled, drained, peeled and mashed (or 6 cups)
- 2/3 cup granulated sugar
- 2/3 cup butter or margarine, melted
- 1/3 cup heavy cream
- 1 teaspoon vanilla
1/2 teaspoon each of ground nutmeg and allspice
Topping:
- 1 cup packed light-brown sugar
- 1/3 cup all-purpose flour
- 1 cup finely chopped pecans
- 1/3 cup butter or margarine, cut in small pieces
For garnish:
- 12 pecan halves
Instructions
- Heat oven to 180 C (or 350 F).
Grease a shallow 2 liters baking dish.
Potato Mixture:
- Beat eggs in a large bowl.
- Stir in potatoes until blended.
- Add remaining ingredients; mix well.
- Spread evenly in prepared baking dish.
Topping:
- Mix sugar, flour and nuts in a medium-size bowl.
- Work in butter with hands until well blended. Bake 60-70 minutes until topping is browned and bubbling.
- Garnish with pecan halves.
Cooking time (duration): 90
Diet type: Vegetarian
Number of servings (yield): 12
Meal type: lunch
Culinary tradition: USA (Southern)
My rating:5 stars: ★★★★★
.
Ingredients
- 1 kgrams beef steak cut into thin strips
- All-purpose flour
- 2 tbsp olive oil
- 2 tbsp butter
- 1 onion, sliced
- 1 cup sliced mushrooms(preferred fresh)
- 1 beef broth
- 1 mushroom soup packet
- Salt and black pepper
- 1 cup cream
Instructions
- Season the meat strips with some salt, black pepper and garlic powder, then dust with flour.
Brown them on both sides in the olive oil and butter.
- Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings.
- Sauté for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour.
- Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth.
- Cook over low heat for about 30 minutes, covered.
- Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the cream the last few minutes, right before you serve.
Quick Notes
serve with rice or noodles
Variations
you can add sour cream instead of regular cream.
Cooking time (duration): 40
Number of servings (yield): 4
Meal type: lunch
Culinary tradition: Russian
My rating:5 stars: ★★★★★
Summary: creamy and comforting
Ingredients
- 1/2 cup unsweetened cocoa powder
- 1 cup and 2 tablespoons white sugar
- 1 pinch of salt
- 1/2 cup boiling water
- 5-1/4 cups milk
- 3/4 cup half-and-half cream
Instructions
- Combine the cocoa, sugar and pinch of salt in a saucepan.
- Blend in the boiling water.
- Bring this mixture to an easy boil while you stir.
- Simmer and stir for about 2 minutes. Watch that it doesn’t scorch.
- Stir in 3 1/2 cups of milk and heat until very hot, but do not boil!
- Remove from heat.
- Serve with some cream on top and Hershey’s kisses.
Variations
you can add some ginger or peppermint flakes on top.
Cooking time (duration): 7
Number of servings (yield): 6
Meal type: breakfast
My rating:5 stars: ★★★★★
Ingredients
- 1 Ltrs (or 4 cups) chicken broth
- 750 grams pumpkin puree
- 0.8 grams chopped fresh parsley
- 105 grams chopped onion
- 0.3 grams chopped fresh thyme
- 2/3 clove garlic, minced
- 80 ml (2 shots) heavy whipping cream
- salt and black pepper to taste
Instructions
- Heat all the ingredients together.
- Bring to a boil.
- Reduce heat to low, and simmer for 30 minutes uncovered.
- Puree the soup in small batches (1 cup at a time) using a food processor or blender.
- Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered.
- Stir in heavy cream.
- Pour into soup bowls.
- Garnish with fresh parsley.
Cooking time (duration): 80
Diet type: Vegetarian
Diet (other): Low calorie
Number of servings (yield): 6
Meal type: supper
Culinary tradition: Middle Eastern
My rating:4 stars: ★★★★☆
Summary: hearty, nutritious and delicious…
Ingredients
- 700 grams broccoli, cut into florets and steamed
- 1.5 cups chicken broth
- 1/2 cup heavy cream
- Salt to taste
- Black pepper to taste
Instructions
- Steam broccoli for about 12 minutes.
- Blend the broccoli with the chicken broth until pureed.
- Add heavy cream.
- Season with salt and pepper, to taste.
Quick Notes
Enjoy your broccoli soup with some warm whole-grain bread.
Cooking time (duration): 15
Diet type: Vegetarian
Diet (other): Low calorie, Reduced fat
Number of servings (yield): 6
Meal type: supper
Culinary tradition: English
My rating:5 stars: ★★★★★
Ingredients
Shells:
- 2 cups all-purpose flour
- 30 grams Crisco
- 50 grams sugar
- 1 egg
- 10 tbsp. of water (or white wine preferred)
- 1/2 tsp. cinnamon
Filling:
- 2.5 cups of milk
- 1 cinnamon stick
- 2 cups of sugar
- 0.5 cup of cornstarch
- 1 tsp. vanilla
Instructions
Shell making:
- Mix all the ingredients together except the egg till they form a small ball.
- Add the egg to the mix and slowly add the water/wine till you get the dough.
- Refrigerate the dough for about ~3 hours.
- Roll it thin.
- Use a cup or a glass to cut the rolled dough.
- Wrap the cut circles around the tube and seal the edge with some water.
- Fry the cannoli shells in the tubes in oiluntil deep golden brown.
- Pull the tubes from oil and slide the shell off the tube.
- Place the shells on paper towel to soak up extra oil and cool down.
Filling:
- Heat sugar, milk, and cinnamon, leaving a little milk out to mix with the cornstarch.
- Add cornstarch/milk mixture when milk comes to a boil.
- Mix until thick while stirring continuously.
- Refrigerate for about 20 minutes.
- Add the vanilla and stir it with the mixture.
Finishing:
- Use a cake decorator’s bag to fill the shells, and dip the ends of the filled cannoli shells into the nuts or chocolate mixture.
Enjoy!
Variations
You can use ricotta cheese instead of cream to fill the cannolis.
Cooking time (duration): 240
Number of servings (yield): 12
Meal type: dessert
Culinary tradition: Italian
My rating:5 stars: ★★★★★