Saturday, September 24, 2016

Pollo Alfredo con Farfalle

Pollo Alfredo con Farfalle
(Chicken in cream sauce with Farfalle)
Makes 4 servings


1 boneless, skinless chicken breast cut into bite sized pieces
2 tablespoons extra-virgin olive oil

1-pint heavy cream
1/2 cup (1 stick) unsalted butter, softened
1 cup freshly grated Parmigiano-Reggiano
Freshly cracked black pepper, to taste
Kosher salt, to taste
freshly ground nutmeg, to taste
½ cup frozen peas (optional)

1/2 pound Fettuccine noodle


prepare the chicken breast:

Sauté the chicken breast pieces in the olive oil until it begins to caramelize.
Remove from the caramelized chicken from the oil and drain on a paper towel-lined dish.

prepare the Farfalle:

In a large stockpot, cook the Farfalle in plenty of boiling salted water according to package directions.

prepare the sauce:

While the Farfalle is cooking, in a deep sauté pan over medium-low heat, heat the cream.
Add the butter and stir gently to melt.
Sprinkle in cheese and stir to incorporate.
Add the chicken pieces and peas.
Season with freshly cracked black pepper, salt, and nutmeg to taste.
bring it all together:
Drain the noodles and add them to the sauté pan, gently toss the noodles to coat in the Alfredo sauce. Transfer the noodles to a warm serving bowl.


Top with more grated, serve immediately.

Thursday, September 22, 2016

Sweet Tomato Jam
makes 3 cups

                                                                   Prepartation time: 30 minutes
                                                                   Cook time:           45 minutes
                                                                   Process time:       10 minutes, 
                                                                                            adjusting for altitude 
                                                                   Total time:            1 hour 25 minutes


                                                 2 pound plum tomatoes, coarsely chopped
                                                 1 ½ cups light brown sugar
                                                 1 tablespoons honey
                                                 1 lemon, zested and juiced
                                                 1 teaspoon salt
                                                 1 teaspoon red pepper flakes


prepare the tomatoes:

Cut a cross in the end of each of the tomatoes.

Place the tomatoes in boiling water to blanch, about 1 minute; you'll know the tomatoes are ready to be removed when the edges of the inscribed crosses curl up.

Remove with a slotted spoon and immediately immerse the blanched tomatoes in a pre-prepared ice bath.  One by one, peel the tomatoes and place the peeled tomatoes in a bowl.

mill the tomatoes:

Several at a time, place the peeled tomatoes in a food mill positioned over a large bowl and process the tomatoes through it.  Continue to process until all the tomatoes have been processed.

Processing through a food mill will remove all the seeds.

cook the jam:

Combine the milled tomatoes, the sugar, the honey, the lemon juice and zest and the crushed red pepper flakes in large, heavy-bottomed saucepan over medium-high heat and bring the mixture to a simmer, stirring often.  

Continue simmering, uncovered, until the mixture reaches about 220° F. on a candy thermometer or becomes thick and syrupy, about 45 minutes.

jar the jam:

Remove from the heat and place jam into sterilized jam jars, cover and process as you would any canned vegetables or use immediately.


Jam can be used as a spread for crackers, as a sandwich spread, or as an accompaniment for ham, turkey, or pork.

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