MARINATED ZUCCHINI AND SUMMER SQUASH
Provided by Giada De Laurentiis
Categories side-dish
Time 3h23m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend. Season with salt and pepper. Gradually whisk in the oil. Spoon 3 tablespoons of the marinade into a small bowl. Cover and set aside. Add the zucchini and yellow squash to the remaining marinade in the large bowl and toss to coat. Transfer the mixture to a 13 by 9 by 2-inch glass baking dish. Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day.
- Prepare the barbecue for medium-high heat. Grill the vegetables until they are crisp-tender and brown, turning occasionally, about 8 minutes. Transfer the vegetables to a platter. Drizzle with the reserved marinade and serve hot or at room temperature.
MARINATED BUTTERNUT SQUASH(SCAPECE DI ZUCCA)
From the cookbook Today's Kitchen cookbook(America's No. 1 Morning Show) this was made by Mario Batali. Yum!
Provided by Sharon123
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450*F.
- Season the squash with salt and pepper.
- Drizzle with 4 tbls. of the olive oil, and place in a single layer on 1 02 cookie sheets.
- Bake in oven about 18-20 minutes, until just tender.
- Meanwhile, stir the remaining oil, vinegar, onion, chile flakes, oregano, and garlic together and season with salt and pepper.
- Remove the squash from the oven and pour the marinade over. Allow to cool for about 20 minutes in the marinade, then sprinkle with the fresh mint leaves, and serve.
- This dish can be made earlier in the day but should not be refrigerated. Enjoy!
BUTTERNUT SQUASH RAVIOLI: AGNOLOTTI DI ZUCCA
Provided by Food Network
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Mix butternut squash, ricotta, Parmesan, and orange zest. Season with salt, pepper, and nutmeg. Brush pasta sheet with beaten egg and cut into 4-inch squares. Spoon squash filling in the middle of pasta square and fold over. Cut excess pasta with round dough cutter into half moon shape. Place on floured tray.
- Boil agnolotti in salted water until tender, about 3 to 4 minutes. Drain and place on a platter. Add butter and sage leaves to a medium sized saute pan and place over medium-high heat. Cook butter and sage until butter is golden brown. Spoon butter and sage over agnolotti and sprinkle with flaked Parmesan.
- Combine dry ingredients in mixer. Combine eggs, egg yolk, and spinach puree, and mix well. Add spinach and egg mixture to dry ingredients on low speed until dough is formed. Remove dough from bowl and knead by hand for 6 to 8 minutes. Let pasta rest covered for 30 minutes before using. Roll dough into sheets.
KATIE COURIC'S LEMON CHICKEN
Make and share this Katie Couric's Lemon Chicken recipe from Food.com.
Provided by Sharon123
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pound chicken breasts with a meat pounder to a uniform thickness. Dredge lightly in flour, shaking off excess.
- In a large saute pan over medium high heat, melt the butter and oil until it sizzles. Add the chicken breasts and saute, turning once or twice, until cooked through and juices run clear. Remove chicken and set aside.
- Whisk in flour and cook for 1 minute until the mixture boils.
- Add the lemon juice to the chicken broth and whisk into the saute pan. Reduce heat to a simmer.
- Return the chiken to the pan to heat through, thickening sauce to desired consistency. Season to taste with salt and pepper.
- Serve the chicken on a bed of basmati rice and spoon the sauce over the chicken.
- Garnish with chopped parsley and lemon slices. Enjoy!
ZUCCHINI A SCAPECE (MARINATED ZUCCHINI)
Marinated Zucchini belong to Italian's antipasti. They are great served with a choice of the following: olives, fresh or sun-dried tomatoes, mozzarella, parmesan or other Italian cheese, parma ham and of course crusty bread. They need to be marinated for at least 2 hours.
Provided by tigerduck
Categories Vegetable
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut zucchinis lengthwise into 5mm (1/5 inch) thick slices.
- Heat plenty of olive oil in a griddle pan and fry the zucchini in a single layer on both sides. Put fried ones aside.
- Pound salt and chopped garlic with your pestle and mortar. If you don't have that, use a small bowl and the bottom side of a spoon.
- In a saucepan, heat ca 1 tbsp olive oil over medium heat. Add the garlic-salt mixture and fry it for ca 1 minute.
- Add white wine and bay leaves and bring to a bowl.
- Add 1 layer of fried zucchini into container. Sprinkle with some oregano leaves and pour some of the hot wine mixture over it. Cover with another layer of zucchini, sprinkle it with oregano and pour over some of the liquid. Repeat this process until all ingredients are used.
- Cover with a lid or foil and marinate for at least 2 hours in the fridge. Serve at room temperature together with ingredients mentioned in the introduction or as a side dish with a fried or barbecued piece of meat.
Nutrition Facts : Calories 61.4, Fat 0.4, SaturatedFat 0.1, Sodium 453.5, Carbohydrate 7.5, Fiber 2, Sugar 3, Protein 2.1
MAYA ANGELOU'S COLD POTATO SALAD
Made on the Today show and in the cookbook Today's Kitchen cookbook! I haven't made this yet, put here for safekeeping. Will make soon though, it looks so good! Cook time is about the time it takes to cook the potatoes.
Provided by Sharon123
Categories Salad Dressings
Time 25m
Yield 6-8
Number Of Ingredients 10
Steps:
- Mix potatoes, onion, celery, pickles, relish, and chopped eggs. Season with salt and pepper. Add mayonnaise.
- Chill for about 2 hours.
- Just before serving, halve the remaining 4 eggs, and place on top of the salad as decoration.
- Sprinkle salad with parsley, and serve immediately. Enjoy!
RAGU NAPOLETANO (NEAPOLITAN MEAT SAUCE)
A Mario Batali recipe, to accompany 'Timpano di Maccheroni (the Mythic Pasta Dome)', recipe #85372. When making this, I ended up with ground chuck instead of the regular boneless. I opted not to remove this from the recipe, nor the sausage, which I crumbled. They gave it a nice texture, so just go with whatever you are able to get.
Provided by skat5762
Categories Sauces
Time 33m
Yield 3 quarts
Number Of Ingredients 10
Steps:
- In a large pasta pot or Dutch oven, heat the oil until smoking.
- Season the veal and beef with salt and pepper to taste and sear 5 or 6 pieces at a time over medium heat, until dark golden brown.
- Remove to a plate and repeat with remaining meat chunks (if using ground chuck, be sure to drain any excess grease from pan).
- Add the onion to the pan and sauté, scraping the pan with a wooden spoon to loosen any brown bits.
- Cook until the onions are golden brown and very soft, about 10 minutes.
- Add the wine, browned meat chunks, tomatoes, sausages, and pepper flakes and bring to a boil.
- Reduce the heat to a simmer and cook 2 ½-3 hours, stirring occasionally and skimming off the fat as necessary.
- Remove from the heat and remove meat and sausages from sauce.
- Cover well and save for another meal.
- Adjust seasoning with salt and pepper and allow to cool.
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