Greatest Recipes

———————————–PASTA———————————– 1 c Flour *

1 lg Egg

1 ts Salt

1 ts Pepper, white

2 tb Water

2 tb Oil, olive

———————————–SAUCE———————————– 2 tb Butter

2 tb Mushrooms, button, chopped

2 tb Puree, shallot **

1 ts Peppercorns, crushed

2 ea Bay leaves

1 c Wine, white

2 c Stock, chicken

1 c Cream, heavy

1/2 c Wine, Madeira

4 tb Truffles, finely chopped

Salt (to taste) Pepper (to taste) ———————————-ASSEMBLY———————————- 4 tb Mushrooms, cepes, sliced

4 tb Mushrooms, Shitake,

– sliced 4 tb Mushrooms, Chanterelle,

– sliced 1 tb Oil, olive

* The flour used for this pasta recipe is made up of 70% semolina, and 30% of either all-purpose, rice, or buckwheat flours.

** See recipe for Shallot Puree. For the Pasta: ============== Place your flour on a work space. Add the egg, olive oil, water, salt and pepper. Mix and roll the dough into a ball, then continue working by hand until smooth and consistent. Dust the dough lightly with flour. Run the dough through a pasta machine to form noodles. Dust with flour and reserve. For the Sauce: ============== Melt the butter in a saute pan. Add the mushrooms, shallot puree, peppercorns, and bay leaves. Reduce the mixture over high heat for about 2 minutes. Add chicken stock and continue cooking over medium heat for 2 to 3 minutes. Add cream, bring the mixture to a boil, then reduce by one-third and make it a smooth consistency. Adjust the seasoning. In another saute pan, add Madeira wine to 3 tablespoons of truffles. Reduce over high heat for 2 to 3 minutes. Strain the cream sauce into the truffles and wine, then reduce it to a smooth consistency. To Assemble: ============ Cook the pasta in plain boiling water, then drain. In a saute pan, heat 2 tablespoons of olive oil, 1 tablespoon of chopped truffles, salt, and pepper. Add pasta to the saute pan. Add a little cream truffle sauce and heat. In another saute pan, saute 1 tablespoon sliced cepes, 1 tablespoon sliced shitake and 1 tablespoon of sliced chanterelle mushrooms in 1 tablespoon of olive oil. Strain. To serve, ladle some of the sauce onto a serving plate, swirl pasta in the center and garnish with a quarter of the sauteed mushrooms. Top with chopped truffles. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa’s, Vintage Court Hotel, : San Francisco, CA

8 ounces pasta (mostaccioli rigati)

1 medium zucchini, cut into thin strips

1 medium red pepper, cut into strips

1/2 pound mushrooms — sliced

1/2 cup scallions — chopped

2 tablespoons olive oil

1 cup chopped tomatoes (fresh or canned)

1/4 cup flour

1 cup skim milk

1/2 can vegetable broth

1/4 teaspoon nutmeg

1 dash freshly ground pepper

1 10 oz. pkg. frozen chopped spinach, thawed & — well-drained

1/4 cup grated Parmesan cheese

Cook pasta per package directions, cooking only 7 minutes; drain. Spoon i nto a 13×9″ baking dish. Cook and stir zucchini, red peppers, mushrooms, and scallions in hot olive oil in a skillet for 3-4 minutes. Add tomatoes. Spoo n over pasta. Whisk flour into drippings in skillet and whisk in milk, add broth, nutme g, and pepper. Cook and stir over medium heat until mixture thickens and comes to a boil. Add spinach and cheese. Pour sauce over vegetables & pasta. Cover with foil and bake at 350 degrees until thoroughly heated and chee se is melted.

2 c Morel mushrooms

2 tb Unsalted butter

1 tb Finely minced garlic

1 tb Finely minced shallots

-=OR=- Onions 1/2 ts Salt

1/4 c Sherry or Madeira

1/4 c Brandy

1/2 c Whipping cream

12 oz Fresh pasta; -=OR=-

8 oz -Dried Pasta

This recipe is good on either pasta or rice. Or, you can fill small pie shells with the mixture. WIPE MORELS CLEAN. Cut larger ones in quarters, leave smaller ones whole. Bring 4 quarts of cold, salted water to a boil over high heat on the stove. Melt the butter in a medium skillet over medium heat and add the morels, garlic, shallots and salt. Cook, stirring, for 5 minutes. Add the sherry and brandy. Increase the heat to high and cook until the liquid reduces by about 2/3. Add the cream and cook until the liquid reduces to a saucelike consistency and is thick enough to coat a spoon. Remove from the heat and keep in a warm place until the pasta is finished cooking. Add the pasta to the boiling water, cook until desired doneness, drain and toss with the mushrooms. Place on a serving platter or in a large serving bowl and serve immediately. Can be prepared up to an hour in advance to this point and kept, covered, in the pan. TO FREEZE MUSHROOMS AND SAUCE, fill an airtight plastic freezer bag 3/4 full and squeeze out excess air. Label and place in freezer for up to 3 months. Defrost at room temperature or on the defrost setting of a microwave.

2 sl Stale bread, crusts removed

2 tb Stock, warmed

1 c Walnuts, toasted

1/2 c Parsley, stems trimmed

3 md Garlic cloves, chopped

1/2 ts Salt

1/8 ts Black pepper

6 tb Olive oil

Soak the bread in the stock & then squeeze out any excess moisture. Combine the bread with the walnuts, parsley, garlic, salt & pepper in a food processor. Process, adding the olive oil in a very slow stream until you have a thick paste. Toss with your favourite pasta & serve hot.

——————————MAIN INGREDIENTS—————————— 1 Entire unsplit chicken

Breast (2 chicken breast Pieces), deboned 1 cn (8-1/2 oz.) artichoke

Hearts - NOT marinated 6 To 8 medium-sized fresh

Mushrooms, sliced 1/2 cn Black olives, slivered

Dash paprika Olive Oil 10 oz Cooked mostaccioli

2 c (about) of Bechamel sauce

——————————-BECHAMEL SAUCE——————————- 4 tb Butter or margarine

2 tb Grated onion

2 tb All-purpose flour

1 c Chicken broth

1 c Half-and-half

1/2 ts Salt

1/4 ts White pepper

Dash ground thyme Dash cayenne pepper 1. Cut chicken into bite-sized chunks, and artichoke hearts into small

bite-sized pieces. 2. Over medium heat, saute strips of chicken in virgin olive oil until chicken is light to golden brown in color. 3. Add artichoke hearts to pan and heat for about 90 seconds. 4. Turn heat to low, add cooked noodles to pan, and heat until warm. 5. Add warm Bechamel sauce to pan and toss ingredients 3-4 times. 6. Serve. 7. Add freshly grated black pepper and fresh parmesan cheese to taste. 8. Sprinkle dash of paprika over food for color. BECHAMEL SAUCE (Microwave instructions): 1. In microwave oven, melt butter in a 1-quart glass measuring pitcher for

about 1 minute at HIGH). Add grated onion and flour, then mix well. Gradually add warm or room temperature chicken broth (NOT hot) and half-and-half to container, stirring constantly. Cook uncovered for 5-6 minutes at HIGH, or until sauce is thickened. Do NOT boil. After 2 minutes, stir mixture, then stir again every 30 seconds to one minute. 2. Remove from oven; add seasonings; stir.

1 ts Olive oil

2 Garlic cloves, peel & mince

1/2 c Dry white wine

1/4 c Freshly squeezed lemon juice

1 c Chopped tomato (1 medium)

4 oz Spinach angel hair pasta

4 oz Semolina angel hair pasta

1/4 c Chopped fresh basil

2 tb Freshly grated Parmesan

Ground black pepper to taste Bring a large pot of water to a boil over high heat and maintain at a boil. Put the olive oil and garlic in a saute’ pan and cook over medium heat just until the garlic begins to brown. Remove the saute’ pan from the heat and pour in the wine. Return it to the heat. Cook for another 1 to 2 minutes, until the wine has been reduced by half. Stir in the lemon juice and tomato. Remove the pan from the heat. Place the pasta in the boiling water and cook to desired doneness, 30 seconds to 1 minute. Drain the pasta and put it into a warm serving bowl. Add the basil, Parmesan cheese, and black pepper, along with the tomato mixture. Toss and serve immediately.