Baby Potatoes and Mushrooms in Creamy Sauce

Baby Potatoes and mushrooms in creamy sauce-2

Baby Potatoes and mushrooms in creamy sauce-2

 

Incredibly delicious and comforting baby potatoes recipe.I love baby potatoes! Their tiny size make them super cute and flavorful.Potatoes are cooked in water,drained and then tossed in creamy garlicky sauce with mushrooms.It’s a perfect summer side dish to grilled meats or main dish for vegetarians.

 

2 lb. baby potatoes(red,yellow,fingerling)

16 oz.(1 lb.)whole small button mushrooms or sliced large size mushrooms

8 -10 garlic cloves minced or crushed

1 shallot minced (optional)

1 cup heavy whipping cream*

3/4 cup sour cream *

2 tbs.butter

2 tbs.oil

salt to taste

* You can sub in creme fraiche

 

Directions:

Place potatoes in a pot covered with water.

Bring to a boil,reduce heat and season with salt.

Cook until potatoes are fork tender ready.

Drain the water,place the pot with potatoes on medium heat and let all the liquid evaporate.Just few minutes.

 

In a large saute pan/frying pan/skillet heat oil with butter on medium -high heat.

Throw in mushrooms and shallots.Sauté until liquid is absorbed.

Mix in garlic.Cook for 1-2 minutes stirring.

Throw in cooked potatoes and cook for few minutes stirring occasionally.

Combine heavy cream and sour cream.

Stir in mixed creams to potatoes.Season with salt.

Cook in sauce for about 1 minute.

Garnish with finely chopped dill,parsley or chives.

Baby Potatoes and Mushrooms in Creamy Sauce

Ingredients

  • 2 lb. baby potatoes(red,yellow,fingerling)
  • 16 oz.(1 lb.)whole small button mushrooms or sliced large size mushrooms
  • 8 -10 garlic cloves minced or crushed
  • 1 shallot minced (optional)
  • 1 cup heavy whipping cream*
  • 3/4 cup sour cream *
  • 2 tbs.butter
  • 2 tbs.oil
  • salt to taste
  • * You can sub in creme fraiche

Instructions

  1. Place potatoes in a pot covered with water.
  2. Bring to a boil,reduce heat and season with salt.
  3. Cook until potatoes are fork tender ready.
  4. Drain the water,place the pot with potatoes on medium heat and let all the liquid evaporate.Just few minutes.
  5. In a large saute pan/frying pan/skillet heat oil with butter on medium -high heat.
  6. Throw in mushrooms and shallots.Sauté until liquid is absorbed.
  7. Mix in garlic.Cook for 1-2 minutes stirring.
  8. Throw in cooked potatoes and cook for few minutes stirring occasionally.
  9. Combine heavy cream and sour cream.
  10. Stir in mixed creams to potatoes.Season with salt.
  11. Cook in sauce for about 1 minute.
  12. Garnish with finely chopped dill,parsley or chives.
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Crab Stuffed Fish

crab stuffed fish-4

 

crab stuffed fish-4

This is a great and elegant crab stuffed fish dinner recipe.It’s really a fantastic dish for any occasion especially like Valentines Day or anniversary. If you’re not a seafood lover,you can pan sear chicken breast*(pound it first,season it) then proceed to making the sauce. The sauce is so delicious that you can use with any other pan seared or baked fish like halibut,sea bass,or salmon.

* You can also make chicken breast rolls. Fillings like sautéed mushrooms with onions/shallots are perfect.Or you can stuff with cheese,spinach or asparagus.

Ingredients for fish:

4-6 white fish fillet. (I used dover sole)

1-2 shallots minced

2 garlic cloves minced

2 green onions finely sliced

1 tablespoon butter

1/4 cup white wine

2 1/2 cups  real crab meat

1/4 cup lemon juice

salt and pepper

1/4 cup plain bread crumbs

2 tbs. grated parmesan cheese

Sauce:

1 shallot minced

1/3 cup white wine

1 roma tomato diced (optional)

3/4 cup heavy whipping cream

1/2 cup chicken broth.

2-3 tablespoons butter

salt

 

Directions:

Heat oven to 375 degrees.

Melt butter in a saute pan on medium heat.

Add shallots,garlic,and scallions.

Saute until shallots are soft.

Add white wine and let wine evaporate.

In a small bowl or plate,combine bread crumbs with parmesan cheese and set aside.

Place crab meat,sautéed shallot with garlic and scallions,lemon juice,salt and pepper in the food processor or mini blender.

Pulse 5-6 times until ingredients are well combined.

Spoon crab filling onto one end of each fish fillet and roll it up.Secure with toothpick.

Sprinkle each roll with breadcrumb mixture (all around).

Place seam side down in a glass baking dish.

Make the sauce….

Melt butter in a saute pan on medium heat,and throw in shallots.

Saute 1-2 minutes.

Add tomatoes and sauté for another minute or so.

Add white wine and let it evaporate.

Gently stir in cream and stock.

Season with a little bit of salt.

Pour the sauce in the baking pan with fish.**

Add butter.

Bake for about 30-35 minutes or until the top is slightly golden.

Serve over arborio rice or risotto.

** If using this sauce for pan seared fish,continue to simmer the sauce for about 5 minutes on low heat.Turn off the heat and stir in butter one tablespoon at a time.

 

Crab Stuffed Fish

Crab Stuffed Fish

Ingredients

  • Ingredients for fish:
  • 4-6 white fish fillet. (I used dover sole)
  • 1-2 shallots minced
  • 2 garlic cloves minced
  • 2 green onions finely sliced
  • 1 tablespoon butter
  • 1/4 cup white wine
  • 2 1/2 cups real crab meat
  • 1/4 cup lemon juice
  • salt and pepper
  • 1/4 cup plain bread crumbs
  • 2 tbs. grated parmesan cheese
  • Sauce:
  • 1 shallot minced
  • 1/3 cup white wine
  • 1 roma tomato diced (optional)
  • 3/4 cup heavy whipping cream
  • 1/2 cup chicken broth.
  • 2-3 tablespoons butter
  • salt

Instructions

  1. Directions:
  2. Heat oven to 375 degrees.
  3. Melt butter in a saute pan on medium heat.
  4. Add shallots,garlic,and scallions.
  5. Saute until shallots are soft.
  6. Add white wine and let wine evaporate.
  7. In a small bowl or plate,combine bread crumbs with parmesan cheese and set aside.
  8. Place crab meat,sautéed shallot with garlic and scallions,lemon juice,salt and pepper in the food processor or mini blender.
  9. Pulse 5-6 times until ingredients are well combined.
  10. Spoon crab filling onto one end of each fish fillet and roll it up.Secure with toothpick.
  11. Sprinkle each roll with breadcrumb mixture (all around).
  12. Place seam side down in a glass baking dish.
  13. Make the sauce….
  14. Melt butter in a saute pan on medium heat,and throw in shallots.
  15. Saute 1-2 minutes.
  16. Add tomatoes and sauté for another minute or so.
  17. Add white wine and let it evaporate.
  18. Gently stir in cream and stock.
  19. Season with a little bit of salt.
  20. Pour the sauce in the baking pan with fish.**
  21. Add butter.
  22. Bake for about 30-35 minutes or until the top is slightly golden.
  23. Serve over arborio rice or risotto.
  24. ** If using this sauce for pan seared fish,continue to simmer the sauce for about 5 minutes on low heat.Turn off the heat and stir in butter one tablespoon at a time.
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Fresh Pasta with Alfredo Sauce

alfredo

alfredo

Nothing beats homemade pasta,believe me – not even fresh store bought.Making fresh pasta dough and alfredo sauce from scratch is easier then you might think.The taste of fresh pasta is incomparable and amazing! You can use this dough recipe for any type of pasta dishes including lasagna and chicken noodle soup. You can use any pasta maker (I’m using kitchen aid ) or do it all by hand. Here’s a great step by step tutorial from Olgas flavor factory.This recipe needs a lot of egg yolks, so if you’re baking something like meringue,macaroons or anything else; you can use egg yolks to make pasta for your next dinner.

Alfredo is an italian pasta dish.And if you visit Italy and order Alfredo at a restaurant you might be surprised to see your dish prepared differently then you expected.In Italy Alfredo is considered to be made of lots and lots of butter and lots and lots of parmesan cheese.No cream at all.Thats what happened to me when we visited Italy.I was surprised and thought they got my order wrong.Alfredo we know in US is different. Pasta is drowned in rich creamy buttery cream sauce  and usually with prawns,shrimps or chicken. It’s our Americanized Alfredo.

Pasta with alfredo sauce is very versatile. You can use any type of pasta from wide egg noodles to thin angel hair. To make it more festive,add sautéed prawns or shrimps to the sauce.Grilled,baked, or pan fried chicken breast.You can also add variety of vegetables like sauteed mushrooms,steamed broccoli,or sautéed,grilled or broiled tomatoes.

 

Ingredients for basic pasta dough-

6 egg yolks

1 egg

1/2 teaspoon salt

3 1/2 cup all purpose flour sifted

1/2 cup water

Basic Alfredo sauce-

3 cups heavy whipping cream

12 tablespoons (1 1/2 stick) butter sliced

1 1/2 cup fresh ground or grated parmesan cheese (Very good one)

1/2 teaspoon fresh grated nutmeg

Fresh ground white or black pepper.(I love extra)

4 garlic cloves crushed or minced

minced fresh parsley or basil

Salt to taste

Other optional ingredients-

If you love lemony taste add 1/4 cup lemon juice to heavy cream and lemon zest from 1 lemon.

Make sure not to boil  the sauce if adding lemon juice or it will curdle.

Hot pepper flakes.

Any Other desired ingredients mentioned above.

 

Directions for pasta-

Place egg,egg yolks,water and salt in mixer bowl.

Attach bowl and flat beater.

Turn to speed 2 or 3 and mix 30 seconds.

Exchange flat beater to dough hook.

Turn to speed 3 and knead approximately 2 minutes.

Remove dough from bowl and hand knead for another 2 minutes.

The dough should be hard, not soft.

Let dough rest covered for 20 minutes.

Divide dough into 4 equal pieces before processing with pasta sheet roller attachment.

Roll out dough in to sheets using kitchen aid attachment. Starting on 1 setting, then 3,5,and 8.

Sprinkle flour on both sides of the pasta sheet.

Cut into desired length.Repeat the steps with the rest of the dough.

Remove Pasta sheets roller attachment and  replace with fettuccinne pasta attachment.

Pass pasta sheets through the roller.

Cook right away or arrange on a lined table to dry.

 

Fettuccine and Alfredo Sauce-

Cook the pasta(about 18 oz.) in a large pot of boiling salted water and 1 tablespoon olive oil until tender but still firm to the bite, stirring occasionally.Drain.

Pour heavy whipping cream into a  heavy large skillet or a sauté pan.

Add the butter and cook over medium heat just until the butter melts, stirring occasionally.

Add garlic*,salt,pepper,nutmeg (lemon zest;optional) and cheese.

Stir to combine.

Add drained pasta  and mix well to coat with cream.

Cover with lid and let pasta sauce thicken and fettucine to absorb sauce.

Garnish with minced parsley or basil,more cheese and fresh ground pepper.

 

* If you like more mild garlic taste,sauté garlic with little olive oil before adding cream.

Basic Pasta dough and Alfredo Sauce

Ingredients

  • 6 egg yolks
  • 1 egg
  • 1/2 teaspoon salt
  • 3 1/2 cup all purpose flour sifted
  • 1/2 cup water
  • Basic Alfredo sauce-
  • 3 cups heavy whipping cream
  • 12 tablespoons (1 1/2 stick) butter sliced
  • 1 1/2 cup fresh ground or grated parmesan cheese (Very good one)
  • 1/2 teaspoon fresh grated nutmeg
  • Fresh ground white or black pepper.(I love extra)
  • 4 garlic cloves crushed or minced
  • minced fresh parsley or basil
  • Salt to taste
  • Other optional ingredients-
  • If you love lemony taste add 1/4 cup lemon juice to heavy cream and lemon zest from 1 lemon.
  • Make sure not to boil the sauce if adding lemon juice or it will curdle.
  • Hot pepper flakes.
  • Any Other desired ingredients mentioned above.

Instructions

  1. Directions for pasta dough-
  2. Place egg,egg yolks,water and salt in mixer bowl.
  3. Attach bowl and flat beater.
  4. Turn to speed 2 or 3 and mix 30 seconds.
  5. Exchange flat beater to dough hook.
  6. Turn to speed 3 and knead approximately 2 minutes.
  7. Remove dough from bowl and hand knead for another 2 minutes.
  8. Let dough rest covered for 20 minutes.
  9. Divide dough into 4 equal pieces before processing with pasta sheet roller attachment.
  10. Roll out dough in to sheets using kitchen aid attachment. Starting on 1 setting, then 3,5,and 8.
  11. Sprinkle flour on both sides of the pasta sheet.
  12. Cut into desired length.Repeat the steps with the rest of the dough.
  13. Remove Pasta sheets roller attachment and replace with fettucinne pasta attachment.
  14. Pass pasta sheets through the roller.
  15. Cook right away or arrange on a lined table to dry.
  16. Alfredo Sauce-
  17. Cook the pasta in a large pot of boiling salted water and 1 tablespoon olive oil until tender but still firm to the bite, stirring occasionally.Drain.
  18. Pour heavy whipping cream into a heavy large skillet or a sauté pan.
  19. Add the butter and cook over medium heat just until the butter melts, stirring occasionally.
  20. Add garlic*,salt,pepper,nutmeg (lemon zest;optional) and cheese.
  21. Stir to combine.
  22. Add drained pasta and mix well to coat with cream.
  23. Cover with lid and let pasta sauce thicken and fettucine to absorb sauce.
  24. Garnish with minced parsley or basil,more cheese and fresh ground pepper.
  25. * If you like more mild garlic taste,sauté garlic with little olive oil before adding cream.
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