Comfort Food - Most Awesome Grilled Cheese

If you would like to see this dish being made, please visit http://www.woowoosworld.blogspot.com/

Ingredients:

Italian farmhouse bread
Butter
Fontina cheese
Thin sliced ham
Grated parmesan

In a non-stick skillet over medium to medium-high heat, drop one pat butter.

Spread bread liberally with fontina cheese and layer slices of ham.Butter one side of the sandwich and cover with parmesan. Press the cheese into the butter and set in the skillet. Let cook without moving for about 2 minutes until fragrant.

Butter and spread parmesan on the other side of the sandwich. Carefully flip and cook second side.

Remove sandwich from skillet and let rest for 30 seconds. Slice and plate.Serve immediately to happy healthy friends!

Mangiare Schnell! (A good Italian/German combo ~ like me!)

Spring in Washington DC - Vegan Style

If you would like to see this dish being made, please visit http://www.woowoosworld.blogspot.com/

Soup:
3 – 4 C water
2C fresh spring peas
½ C cilantro
½ C mint
½ - 1 jalapeno – seeds and ribs removed
2 T extra virgin olive oil
Salt
Pepper
** 1-2 T cooking water from peas
** 1 -2 T tempeh

Boil water and add peas. Simmer for approximately 5 minutes until peas are bright green and fragerant. Remove from water with a slotted spoon and place in work bowl of food processor. Add cilantro, mint, jalapeno, 1 T olive oil, pinch salt and pinch pepper.

Puree until smooth – around 2 minutes. Check consistency and seasoning. If the soup needs thining, add the cooking water 1T at a time while processor is running. Also, stream in remaining oil. For a creamier consistency, add tempeh to the pure and run for another minute.

Serve immediately with garnish of mint and cilantro sprigs.

Salad:
1 bunch arugula
1 ripe cantaloupe
1 avocado
2 – 3 T extra virgin olive oil
1 – 2 T pinot grigio vinegar
Pinch rose petal sugar
Salt
Pepper

Use a scoop to make melon balls out of the cantaloupe. Add a pinch of rose petal sugar to cover and set aside for about 15 minutes.

Plate arugula, slice avocado and combine oil and vinegar.

Add melon to the arugula in a decorative manner. Place the avocado and drizzle the dressing. Salt and pepper to taste.

Serve immediately to happy healthy friends!

Mangiare Schnell! (A good Italian/German combo ~ like me!)

The Secret of the Cheesecake

If you would like to see this being made, please visit http://www.woowoosworld.blogspot.com/

Crust:
Ginger snaps – about 8
Almond and cinnamon cookies – about 6
1/3 C slivered almonds
1 T sugar
5T butter - melted

Filling:
15Oz ricotta cheese – drained and at room temperature
3 8Oz brick cream cheese – drained and at room temperature
Pinch Salt
1 ½ C sugar
½ pint heavy cream
Juice from ½ lemon and zest
2 vanilla beans
2 egg yolks
6 whole eggs

Sauce:
2 flat boxes fresh raspberries
¼ C sugar
Pinch salt
Juice from ½ lemon
½ jar raspberry jam (approximately 1 C)


Mix the two types of cookies, the almonds and the sugar in a food processor until the texture of coarse sand (about 1.5 minutes). Pour mixture into greased spring form pan and mix with melted butter. Put in 325ْ oven for 15 to 20 minutes, until fragrant. Remove and set aside.

Use hand blender to soften ricotta and cream cheese mixture. Add pinch of salt and half of the sugar. Beat until incorporated and use a hard spatula to fold together afterward. Add the second half of the sugar and repeat. Add the cream and repeat. Add lemon, essence of vanilla beans and beat again. Fold to insure incorporation.

At this point taste to verify lemon has added brightness but not made a ‘lemony’ flavor. If a lemon flavor has happened, add ricotta and an extra egg – or if you want to call it a lemon cheese cake – ROCK ON!!

Incorporate the egg yolks first and then the whole eggs two at a time.

Brush spring form with additional butter for the sides and pour in filling. Set on cookie sheet in case there is any overflow during cooking. Cook for 10 minutes at 500ْ and then WITHOUT OPENING THE OVEN DOOR turn down the heat to 225ْ and cook for 2 ½ - 3 hours.

Run a paring knife around the side of the pan – MOVE THE PAN AND NOT THE KNIFE! Set on a rack and cool for another 2 ½ - 3 hours. Cover with saran wrap and refrigerate at least 3 hours.

Mix the berries, sugar, salt and lemon and let set for a minimum of 30 minutes. At that point, heat the jam over medium heat for about 3 minutes until the bubbles subside and the color darkens. Pour over the berry mixture and stir again.

Cover with saran wrap and chill in the refrigerator for at least 2 hours.

Before serving the cheesecake, again, separate from the side of the pan with a knife. Do not add fruit or sauce until just before serving because it will make the texture soggy.

Slice into wedges and serve to people you love!!!!

Mangiare Schnell! (A good Italian/German combo ~ like me!)

Egg Cassarole with Soubise Sauce

To see this being made please go to... http://www.woowoosworld.blogspot.com/

Serves 6

Ingredients:

8 large eggs

Mushroom filling:

6 Oz dried mushrooms (I used mixed varieties)

White wine to cover mushrooms

1 T butter

1 bunch scallions

salt and pepper to taste

Soubise Sauce:

1/2 pound onion sliced thin

1C water

1T butter

1T flour

1C milk - COLD

1/4C heavy cream

salt and pepper to taste
6 slices swiss cheese

Grated parmesan reggiano to cover

Hard boil eggs, cool immediately in ice water, slice and set aside.

Rehydrate mushrooms with wine and allow to sit for 1/2 hour.

Boil water and onions in sauté pan for 5 minutes until all liquid is evaporated. Transfer to work bowl of food processor and process and set aside.

Coarse chop the mushrooms and scallions. Melt butter in sauté pan add scallions and cook for about 2 minutes. Add the mushrooms and cook for about 4 minutes until the liquid has evaporated. Salt and pepper lightly.

Fill ramekins with mushroom mixture and a layer of egg.

Melt butter and whisk in flour to make roux. When the roux is fully cooked (30 seconds) add the milk and allow to come to a low boil. When reduced by about 1/3 add the cream, salt, pepper and onion. Allow to cook together until thickened slightly.

Pour over layered ramekins.

Top with a slice of cheese and cover with grated parmesan reggiano.

Broil on low for around 7 minutes, 4-5 inches from broiler.

Let cool and enjoy!

Mangiare Schnell! (A good Italian/German combo ~ like me!)

Fish Tacos

To see this being made, please visit http://www.woowoosworld.blogspot.com/

Tasti-licious tacos - easier and BETTER than take-out! Serve these soft and crunchy tacos for dinner or as party snacks! We just know you'll love them!

Ingredients:

2 flour tortillas

2 beer battered fish sticks

2 T sour cream

2 T mayo

2 limes1 small bunch cilantro

1 C white cabbage sliced into shards

1 C Cotilla cheese

Mix the sour cream and mayo with a sprinkle of cilantro and 1/3 lime juice. Let sit for at least ½ hour.

Meanwhile, bake the fish sticks as indicated, turning half way through to insure crispiness.

After the fish sticks are cooked, heat tortillas to malleable in a pan or on the burner.
Layer sauce, fish sticks, cabbage, cilantro and cheese.

Serve with lime wedges and extra sauce.

These can be served as main course with traditional Mexican side dishes or, as stated above, they are a great twist on party snacks - say, possibly at the Fiesta bowl!

Mangiare Schnell! (A good Italian/German combo ~ like me!)