Nonna Luna's Rice

Cook Time: 35 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 stick (4 ounces) unsalted butter, divided, at room temperature
* 2 cups parboiled long-grain rice, such as Uncle Ben's
* 3 1/2 cups chicken stock
* 2 teaspoons kosher salt
* 1 clove garlic, minced
* 2 pounds small shrimp, peeled and deveined
* 1/2 cup lemon juice (about 2 lemons)
* 1 tablespoon hot sauce
* 1 cup whipping cream
* Freshly ground black pepper

Directions

In a medium nonstick saucepan, heat 1/2 of the butter over medium-low
heat. Add the rice and cook, stirring frequently, until golden, about
6 to 7 minutes. Add the chicken stock and salt. Bring the mixture to a
boil. Reduce the heat to medium-low and simmer covered for 20 to 25
minutes until the rice is tender and all the liquid is absorbed.
Remove the pan from the heat and rest covered for 5 minutes.

In a large skillet, melt the remaining butter over medium heat. Add
the garlic and cook, stirring frequently, for 1 to 2 minutes until
aromatic. Add the shrimp, lemon juice, and hot sauce. Cook for 2 to 3
minutes until the shrimp is pink and cooked through. Stir in the cream
and heat through. Season with salt and pepper, to taste.

Using a fork, fluff the rice and arrange on a platter. Spoon the
shrimp cream sauce over the rice and serve.

From: foodnetwork.com

Mini Italian Club Sandwiches

Cook Time: 18 min
Level: Easy
Yield: 6 servings

Ingredients

3 large eggs
2 tablespoons whipping cream
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon (about) unsalted butter
10 slices bacon
2 (8-ounce) round loaves focaccia bread (7-inch diameter)
1 cup purchased pesto
8 ounces thinly sliced turkey
4 ounces thinly sliced provolone cheese

Directions

Whisk the eggs, cream, salt, and pepper in a medium bowl until well
blended. Heat a 6-inch-diameter nonstick skillet over medium-low heat.
Brush the skillet with some butter. Pour 1/4 cup of the egg mixture
into the pan, swirling to coat the bottom of the pan evenly. Cover and
cook until the egg crepe is just set, about 1 minute and 30 seconds.
Invert the skillet over a plate, and allow the egg crepe to drop onto
the plate. Repeat to make 4 crepes total, brushing the skillet with
melted butter as needed and stacking crepes on the plate.

Cook the bacon in a heavy large frying pan until crisp. Transfer the
bacon to paper towels to drain.

Preheat a griddle or grill pan over medium-high heat. Cut the focaccia
horizontally in half. Place the focaccia cut side down on the griddle
and cook until the focaccia is heated through and golden brown on the
bottom, about 2 minutes. Spread the pesto over the toasted sides of
each halved focaccia. Cover the bottom halves of the focaccia with the
egg crepes, turkey, provolone and bacon, dividing equally. Cover with
the top halves of focaccia, pesto side down. Cut the sandwich into
bite-size wedges. Arrange the sandwiches on a platter and serve.

Chocolate Zabaglione

Cook Time: 6 min
Level: Intermediate
Yield: 6 servings

Ingredients

* 1/4 cup whipping cream, or heavy cream
* 1/2 cup semisweet chocolate chips
* 8 large egg yolks
* 2/3 cup sugar
* 1/2 cup dry Marsala
* Pinch salt
* 1 pound fresh strawberries, hulled and quartered

Directions

Add cream and chocolate to a heavy small saucepan. Cook over low heat,
stirring often, until the chocolate chips are melted and smooth. Set
aside and keep warm.

Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl
until blended. Set the bowl over a saucepan of simmering water, but do
not allow the bottom of the bowl to touch the water. Whisk the egg
mixture over the simmering water until it is thick and creamy, about 4
minutes. Remove from the heat.

Using a large rubber spatula, fold the melted chocolate mixture into
the egg mixture.

Divide the strawberries among 6 coupe dishes. Pour the warm zabaglione
over the strawberries and serve.

From: foodnetwork.com

Panna Cotta with Fresh Berries

Cook Time: 7 min
Level: Easy
Yield: 6 servings

Ingredients

* 1 cup whole milk
* 1 tablespoon unflavored powdered gelatin
* 3 cups whipping cream
* 1/3 cup honey
* 1 tablespoon sugar
* Pinch salt
* 2 cups assorted fresh berries

Directions

Place the milk in a small bowl. Sprinkle the gelatin over. Let stand
for 3 to 5 minutes to soften the gelatin. Pour milk mixture into a
heavy saucepan and stir over medium heat just until the gelatin
dissolves but the milk does not boil, about 5 minutes. Add the cream,
honey, sugar, and salt. Stir until the sugar dissolves, 5 to 7
minutes. Remove from the heat. Pour into 6 wine glasses so that they
are 1/2 full. Cool slightly. Refrigerate until set, at least 6 hours.

Spoon the berries atop the panna cotta and serve.

Profiteroles with Ricotta Mascarpone

Cook Time: 1 hr
Level: Intermediate
Yield: 4 servings

Ingredients

* 1/2 cup water
* 1/4 cup unsalted butter, cut into pieces
* 1 1/2 teaspoons plus 3 tablespoons sugar
* Pinch of salt
* 1/2 cup all purpose flour
* 3 large eggs
* 1 (8-ounce) container mascarpone cheese
* 3/4 cup ricotta cheese
* 1 teaspoon vanilla extract
* 1/2 cup chocolate-hazelnut spread (such as Nutella)
* 1/4 cup whipping cream
* 1/4 cup hazelnuts, toasted, husked, chopped

Directions

Preheat the oven to 375 degrees F.

Line a heavy large baking sheet with a silpat or parchment paper.
Combine the water, butter, 1 1/2 teaspoons of sugar, and salt in a
heavy medium saucepan. Bring to a boil, stirring until the butter
melts. Add the flour and stir over medium heat for 1 minute. Cool 5
minutes.

Crack 2 eggs into a measuring cup. Use a wooden spoon to beat the eggs
into the dough, 1 at a time. Spoon 10 or 12 (1 1/2-inch) mounds of
dough onto the prepared baking sheet, spacing 2 inches apart. Beat the
remaining egg in a small bowl to blend. Gently brush the egg over the
dough mounds (do not drip the egg onto the baking sheet).

Bake the pastries until they are amber brown, about 50 minutes. Allow
the pastries to cool completely.

Mix the mascarpone, ricotta, vanilla, and remaining 3 tablespoons of
sugar in a medium bowl. Refrigerate until cold. Using a serrated
knife, cut the tops off the pastry and set aside. Spoon the mascarpone
mixture into the pastries and top with its lid.

Combine the chocolate-hazelnut spread and cream in a small bowl. Heat
in the microwave for about 30 seconds until warm. Stir the mixture.
Spoon the chocolate-hazelnut sauce atop the pastries. Sprinkle with
the hazelnuts and serve.

From: foodnetwork.com

Citrus Semifreddo

Cook Time: 5 min
Yield: 8 servings

Ingredients

* Nonstick cooking spray
* 4 ounces purchased amaretti cookies, crushed (about 20 small
cookies) plus more for sprinkling
* 3 tablespoons unsalted butter, melted
* 1/2 cup sugar, plus 1/4 cup
* 8 large egg yolks
* 1/4 cup lemon juice
* 3 tablespoons lime juice
* 2 tablespoons limoncello
* Pinch salt
* 1 lemon, zested
* 1 lime, zested
* 1 cup whipping cream

Directions

Spray a 9 by 5 by 3-inch metal loaf pan with nonstick spray. Line the
pan with plastic wrap, allowing the excess to hang over the ends and
sides.

Combine the crushed amaretti cookies and the melted butter. Put in the
lined pan and press down to firm and form a crust.

Whisk 1/2 cup of the sugar, the egg yolks, lemon juice, lime juice,
limoncello, and salt in a large metal bowl to blend. Set the bowl over
a saucepan of simmering water (do not allow the bottom of the bowl to
touch the water). Whisk the egg mixture until it is thick and creamy,
and a thermometer inserted into the mixture registers 160 degrees F,
about 5 minutes. Set the bowl of custard into another bowl of ice
water to cool completely. Stir in the zest.

Using an electric mixer, beat the cream and remaining 1/4 cup sugar in
another large bowl until firm peaks form. Using a large rubber
spatula, gently fold the whipped cream into the custard. Spoon the
mixture onto the prepared crust. Fold the overhanging plastic wrap
over the custard and freeze until frozen, at least 8 hours or up to 3
days.

Unfold the plastic wrap. Invert the semifreddo onto a platter and peel
off the plastic wrap. Cut the semifreddo into 1-inch slices and
sprinkle with crushed amaretti cookies and serve.