Ricotta and Nettle-Filled Tortellini with Speck and Asparagus

Ricotta and Nettle-Filled Tortellini with Speck and Asparagus Ricotta and Nettle-Filled Tortellini with Speck and Asparagus Serves Makes 4 servings Ingredients 5 ounces fresh nettles 2 ounces shredded mozzarella 1 cup ricotta cheese 1 tablespoon thinly sliced basil leaves ⅛ teaspoon grated nutmeg Kosher salt and freshly ground black pepper 1 recipe Fresh Pasta Dough […]

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Baked Polenta with Chanterelles and Sage Ragout

Baked Polenta with Chanterelles and Sage Ragout By Recipe developed for Sur La Table’s Cooking Classes Serves Makes 4 servings Ingredients 3 cups water ½ tablespoon olive oil 1 cup yellow cornmeal 1 tablespoon unsalted butter, cut into pieces ½ cup freshly grated Parmesan cheese ¼ cup fresh flat-leaf parsley, finely chopped Kosher salt and […]

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Minestrone con Pesto alla Genovese – Minestrone with Pesto alla Genovese

Minestrone con Pesto alla Genovese – Minestrone with Pesto alla Genovese Minestrone con Pesto alla Genovese – Minestrone with Pesto alla Genovese By by Academia Barilla, adapted by the Sur La Table kitchen Serves Makes 10 servings Ingredients ¼ cup Extra Virgin Olive Oil 1 small onion, small dice 2 ribs celery, small dice 1 […]

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Zuppa Toscana

 Zuppa Toscana Recipe by Cycle Michael   READY IN: 1hr SERVES: 4-6 UNITS: US INGREDIENTS 1 lb Italian sausage (I like mild sausage) 2 large russet baking potatoes, wash, sliced in half, and then in 1/4 inch slices 1 large vidalia onion, chopped 4 slices cooked bacon, chopped 1 teaspoon Accent seasoning (optional) 1⁄2 teaspoon […]

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Buche Noel Yule Log Cake Recipe

Buche Noel Yule Log Cake Recipe by GourmetFoodStore.com This traditional holiday dessert will make your holiday spirit bright! In the classic yule log shape, it’s the perfect finish to a magical night. We filled ours with a sumptuous whipped cream, but any ganache, caramel cream or chestnut spread will work wonderful. The little mushroom meringues […]

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Salmon with Braised Artichokes and Olives

Salmon with Braised Artichokes and Olives Salmon with Braised Artichokes and Olives SurLaTable Serves Makes 4 servings Ingredients 4 (5 to 6 ounce) skinless salmon fillets, pin-bones removed, about 1-inch thick 2 tablespoons olive oil 1 yellow onion, chopped into ¼–inch dice 1 medium garlic clove, peeled and minced 1/3 cup canned crushed tomatoes 1/3 […]

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Proscuitto Wrapped Scallops by Chef Derek St. Romain

Proscuitto Wrapped Scallops Chef Derek St. Romain *    Prosciutto Wrapped Scallop Recipe by  Chef Derek St. Romain * Prosciutto Wrapped Scallops: This is one of our favorite ways to enjoy scallops. The recipe is easy, quick, healthy and very tasty. Something you should try with Parma Prosciutto if possible.  Try it You’ll Love it! […]

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Grilled Ribeye with Mushroom Marsala Sauce

Grilled Ribeye with Mushroom Marsala Sauce by Chef Derek St. Romain Shopping List 2 Thick cut Boneless ribeye steaks 2 tablespoons blackened steak seasoning Spray with olive oil pan spray Marsala Sauce: 4 tablespoons sweet cream butter 1 tablespoons fine chopped garlic Fresh thyme, 1-2 sprigs 2 cups sliced portobello (crimini, baby Bella or wild […]

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Arancini Recipe

Arancini Recipe Arancini are  southern Italian street food. Made with fresh risotto and ground beef. Directly translated, arancini means “little oranges” given their color and shape! Prep Time: 20 min. plus 1 day Cook Time: 1 hr. Serves: about 15 – 20 arancini   Ingredients For the Filling 1/2lb Ground Beef 1/2lb Ground Pork 1/4lb Ground Veal […]

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Provencal Striped Bass

Provencal Striped Bass By by Lékué Serves Makes 1 serving Ingredients 1 to 5 oz. fillet of striped bass 1 medium tomato, chopped ¼ cup yellow onion, chopped 1 tablespoon water 1 tablespoon olive oil 1 clove of garlic Salt and pepper Sugar Herbs of Provence 3 to 4 green olives and black olives Procedure […]

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