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Raspberry Nut Pinwheel Cookies

Here is a cookie recipe that i created for a contest i entered a few years back. I came in second, again, i was told there where too many steps. It is true it is a 2 day cookie, but it is so worth it. This is going to be on my Thanksgiving menu this year, all my deserts will have a pinwheel theme. Ingredients 2 1/2 cups of unbleached flour 2 sticks of unsalted butter at room temp 1/2 cup raw sugar 1/2 light brown sugar 2 eggs 1 teaspoon salt 1/2 teaspoon baking soda 1 jar of raspberry preserves 1 cup of chopped hazelnuts Directions In the stand mixer cream together the butter and the sugars. In another bowl sift together the remaining dry ingredients. After butter mixer is light and creamy,

Garganelli

Garganelli with meat sauce Ingredients 1 lb. ground beef, veal, lamb 2 oz. pancetta, diced 2 chicken livers, cleaned and diced 2 cups tomatoes, diced and seeded 3 shallots, minced 4 cloves of garlic, minced 2 carrots, minced 2 stalks celery, minced ½ cup chopped black olives of choice ½ cup freshly grated parmesan cheese ½ cup white wine or vermouth 2 tablespoons of unsalted butter Salt and Pepper to taste 12 oz. Garganelli prepared as per package, reserve ½ cup of pasta water Directions In a large deep skillet over medium high heat, render pancetta, once almost crisp, melt butter, whisk in olive oil, add celery, carrots, shallots and ground meat to skillet and sauté until meat is brown. Sea

Gnocchi alla Pastissada

Ingredients 1 lb. of fresh ground meat, beef, veal or lamb 1 cup dry red wine 2 cups tomatoes, diced and seeded ½ cup of freshly grated tomato mozzarella 2 shallots, minced 4 garlic cloves, minced 4 tablespoons unsalted butter 1 tablespoon olive oil Pinch of fresh ground nutmeg Pinch of ground cinnamon Salt and Pepper to taste 1 ½ lb. Gnocchi prepared as per package, reserve 1/3 cup of the pasta water ¼ cup pesto Directions In a large deep skillet over medium high heat, melt butter and whisk in olive oil. Next add the meat, nutmeg, cinnamon and shallots, stir until meat has browned. Add wine to deglaze pan, reduce heat and simmer, until liquids have reduced by half. Season sauce at this poin

Penne all’Arrabbiata

Ingredients 2 cups tomatoes, diced and seeded ½ cup dry white wine or vermouth ½ cup freshly grated Pecorino cheese 4 oz. pancetta, diced 3 shallots, minced 4 garlic cloves, minced 1 chili pepper of choice, seeded and minced 2 tablespoons unsalted butter 1 tablespoon olive oil salt and pepper to taste 12 oz. penne prepared as per package, reserve ¾ cup of pasta water Directions In a large deep skillet over medium high heat, render off pancetta, once almost crispy, add butter, once melted, whisk in olive oil. Reduce heat, add shallots to skillet and sauté until soft. Now wine or vermouth to deglaze skillet. Once the liquids of reduced by half, add tomatoes, garlic and chili, season to taste.

Tagliatelle Smalzade

Tagliatelle Smalzade Ingredients 1 lb. of organic veal, cubed 4 shallots, chopped 2/3 cup of light cream ½ cup dry white wine 4 tablespoons unsalted butter ¼ cup chicken stock ¼ cup freshly grated Parmesan cheese 4 cloves garlic, minced 1 tablespoon flour Salt & Pepper to taste Fresh chopped Italian Parsley, optional 12 oz. Tagliatelle, prep to al dente, reserve ¼ cup of pasta water Directions Toss veal in flour to coat. In a large skillet over medium high heat, butter, melt and sauté until starts to brown. Add veal and shallots, turning meat so that is browns evenly. Once evenly browned, add wine, garlic and stock, salt and pepper to taste, simmer until sauce reduces by half. Remove meat, c

Spaghetti alla Carbonara

Ingredients 4 oz. of Pancetta or Bacon 1/3 cup freshly grated Parmesan cheese 4 egg yolks ¼ cup light cream 3 cloves of garlic, minced 1 tablespoon of olive oil Salt & Pepper to taste Fresh chopped Italian Parsley, optional 12 oz. Spaghetti, prep to al dente, reserve ¼ cup of pasta water Directions In a large skillet over medium high heat, add olive oil and Pancetta or Bacon and fry until crisp and fat has melted. Remove skillet from heat and stir in garlic. While Pancetta was frying mix together eggs and cream until smooth. Next add half of the cheese, whisk until smooth. Return skillet of heat, add pasta water and pasta and toss to coat. Sauté for about 2 minutes until pasta has warmed th

Spaghetti ai Fruiti di Mare

Ingredients 1 lb. Shrimp, cleaned, shelled and de-veined 1 lb. Rock clams, cleaned 1 lb. mussels, cleaned 9 oz. of sea scallops 4 tomatoes, chopped and seeded 6 cloves of garlic, minced ½ cup olive oil hand-full Italian Parsley, chopped and stems removed ¼ teaspoon red pepper flakes, optional Salt & Pepper to taste 12 oz. Spaghetti, prep to al dente, reserve ½ cup of pasta water Directions In a large skillet add 2 tablespoons of olive oil over medium high heat, add clams and mussels and sauté until open, shaking skillet during cook process, remove once open and place in a bowl with cover and set aside. In same skillet, over medium heat, add the remain olive oil garlic, red pepper and tomatoe

Lamb Ragout

Ingredients 4 lbs. cubed lamb 2 pints veggie stock 1 cup red wine 12 to 18 small potatoes, diced, or 2 medium eggplants diced, about 1 1/2 cups 6 large tomatoes, diced and seeded 2 large onions, diced 1 cup of pearl onions 3 carrots, diced 3 stalks of celery, diced 4 cloves of garlic, minced 4 sprigs of fresh Thyme 4 sprigs of fresh oregano Hand-full of fresh Italian Parsley, chopped and stems removed 1 teaspoon Sumac 1 teaspoon paprika Salt and pepper to taste Avocado oil Directions Preheat oven to 350 degrees If you are using the eggplant, place in a colander, salt, toss and set sit to drain, about an hour or two, rinse and place on paper towels, set aside If you are using the potatoes, pa