Check out my entire collection of broccoli salad recipes! Hello! I have another awesome recipe combo for you today! Some of my favorite recipes on this website are combinations of my favorite things. A few years ago, my love for minestrone and Chili bore my Minestrone Chili. Last week, I combined
Source: Roasted Broccoli Salad
Some of you have asked me for this Recipe. Thanks to Chef Andrew Masciangelo of Savona Restaurant for teaching me to make this delicious dish many years ago. Head on over to their website to order tonight’s dinner – pickup or delivery!
For you who asked – the recipe for Creamy Mushroom Asparagus. Ingredients – 1/2 Lb assorted Mushrooms (3 different types – crimini and trumpet are two good choices); 2 TB chopped shallots; 1 cup white wine; 1 cup chicken stock; 1 pint heavy cream; 1 tsp chopped parsley; 2 bunches medium asparagus. Saute mushrooms & shallots in extra virgin olive oil, until liquid has extracted and evaporated. Add white wine and reduce until majority of liquid is gone. Add chicken stock and reduce until majority of liquid is gone. Add heavy cream and reduce by 1/4 and season with salt & pepper. Blanch asparagus in boiling water and when time to serve, spread mushroom sauce over asparagus and finish with chopped parsley and grated parmesan. Note: peel asparagus stalks with vegetable peeler before blanching. Gets rid of stringiness!
Source: Pat Nogar
This Italian Lemon Ricotta Cake is light, fluffy, and full of flavor. Made with ricotta cheese and fresh lemon, you’re going to love this traditional Italian dessert that’s also great served as a breakfast or brunch treat. Equipment
ITALIAN LEMON RICOTTA CAKE
¾ cup butter, softened 1 ½ sticks
1 ½ cups sugar
15 ounces whole milk ricotta cheese
3 large eggs
1 teaspoon vanilla
1 large lemon, zested and juiced
½ teaspoon baking soda
½ teaspoon salt
Preheat oven to 350 degrees. Grease a 9 inch springform pan using butter and powdered sugar; set aside.
In a large mixing bowl or stand up mixer, cream together the butter and sugar until combined. Add in the ricotta cheese and blend until light and fluffy, about 4 to 5 minutes.
Mix in the eggs, one at a time. Add in the vanilla, lemon zest, and lemon juice and mix to combine. In the same bowl, stir in the baking soda and salt. Lastly, add in the flour and mix until just combined, scraping down the sides of bowl to full incorporate all of the ingredients.
Pour the batter into the prepared springform pan. Bake for 45-55 minutes, or until the cake is set and a toothpick inserted in the middle of the cake comes out clean.
Let cool in pan for 15 minutes before removing the collar and base of the pan. Cool on a wire rack and dust with powdered sugar before serving.
Source: ITALIAN LEMON RICOTTA CAKE