overly talented

Italian wedding soup

Hi, all hope your having a good day. If your not this will cheer you up, 

Ingredients
For the meatballs:
3/4 pound ground chicken
1/2 pound chicken sausage, casings removed
2/3 cup fresh white bread crumbs
2 teaspoons minced garlic (2 cloves)
3 tablespoons chopped fresh parsley leaves
1/4 cup freshly grated Pecorino Romano
1/4 cup freshly grated Parmesan, plus extra for serving
3 tablespoons milk
1 extra-large egg, lightly beaten
Kosher salt and freshly ground black pepper
For the soup:
2 tablespoons good olive oil
1 cup minced yellow onion
1 cup diced carrots (3 carrots), cut into 1/4 inch pieces
3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
10 cups homemade chicken stock
1/2 cup dry white wine
1 cup small pasta such as tubetini or stars
1/4 cup minced fresh dill
12 ounces baby spinach, washed and trimmed
Directions
Preheat the oven to 350 degrees F.

For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don't have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.

In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.



2008, Barefoot Contessa Back to Basics, All Rights Reserved
Show: Barefoot ContessaEpisode: Food with Love
Recipe categories: Poultry, Chicken, Vegetables, Spinach, Celery, more

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Idea of the week

Idea of the week

Matchbox advent calenders

 

Back In Business

Hi,
Sorry I have not posted in while. But today I'm here to tell you That I'm back and will post more.

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http://lizroyal.blogspot.com/

Frozen Chocolate Cookie Cake

Photo: Frozen Chocolate Cookie Cake Recipe

Recipe adapted from Sandra Lee Semi-Homemade Desserts, Miramax Books, 2003.

Ingredients

Ganache and Filling:

• 1/2 gallon cookies and cream ice cream, softened
• 1 cup heavy cream
• 1 (12-ounce) bag semisweet chocolate morsels

Cake:

• Butter, for pans
• Flour, for pans
• 1 (18.25-ounce) box devil's food cake mix
• 1 1/2 cups water
• 1/2 cup vegetable oil
• 3 eggs

3 eggs
Directions
Line 1 (9-inch) cake pan with plastic wrap, with 3 inches overhanging. Spread softened ice cream into lined pan in a smooth, even layer. Freeze for 3 hours, or until frozen solid.

Preheat oven to 350 degrees F.

Butter and flour 2 (10-inch) round cake pans and set aside. In a stand mixer or with a hand mixer, beat cake mix, water, oil and eggs in a large mixing bowl on medium speed for 2 minutes, or until well blended. Using a spatula, divide batter between the 2 prepared cake pans. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans on a wire rack for 15 minutes. Run a knife around the edge of each pan to loosen cakes and remove from pans.

While cakes are cooling, heat heavy cream in a small heavy saucepan over medium heat until bubbling around the edges. Remove pan from heat, add chocolate morsels, and stir with a whisk until smooth. Refrigerate for about 30 minutes, until cool and slightly thickened, stirring occasionally. Spread ganache on top of and around sides of both cake layers, keeping layers separate and not fitting together yet. Refrigerate entire cake for 1 hour, or until ganache is set.

Place 1 cake layer, ganache side up, on a serving platter. Remove ice cream from pan, peel off plastic wrap, and place on top of cake layer. Place second cake layer on top of ice cream, ganache side up. Freeze until ready to serve, but let stand at room temperature 5 minutes before seving.

Chocolate Truffle Cupcakes

Hi it's me. enjoy this!


 

Ingredients

• 2 cups granulated sugar
• 2 teaspoons vanilla extract
• 2 eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 1 3/4 cups flour
• 1 cup cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup hot coffee
• Chocolate Truffle Ganache, recipe follows
• Whipped Chocolate Buttercream, recipe follows

Directions

Preheat the convection oven to 325 degrees F. Line a cupcake pan with 24 cupcake liners.

In a mixing bowl, add the sugar, vanilla and eggs, and mix until combined. With the mixer on low speed, add the milk and oil, and mix until well combined.

In a separate bowl, add the flour, cocoa powder, baking powder, baking soda and salt, and mix together. Add the dry ingredients to the egg mixture and mix on medium speed until the batter is smooth, about 2 minutes. Turn off the mixer and add the hot coffee. Mix on low for 2 minutes more.

Fill the lines three-quarters full with batter and bake for 14 minutes. Once completely cooled, use a paring knife to cut out the center of the cupcake.

To assemble: Using a small ice cream scoop, fill the cupcakes with 1 scoop of the cooled Chocolate Truffle Ganache. Using a piping bag with a 1M tip, generously frost the cupcakes with Whipped Chocolate Buttercream, making sure to cover the filled area.

This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

Chocolate Truffle Ganache:

• 2/3 cup boiling heavy cream
• 2 cups milk chocolate chips
• 1 tablespoon chocolate liqueur

Add the boiling cream to the chips and stir together until chips are completely melted. Add liqueur, mix well and set aside to cool.

Whipped Chocolate Buttercream:

• 4 sticks unsalted butter, at room temperature
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 1 cup cocoa powder
• 1/2 cup heavy whipping cream

In an electric mixer, beat the butter on high for 2 minutes. Once the butter is whipped, add the powdered sugar 1 cup a time until well blended. Add the vanilla and mix well. Add the cocoa powder and blend on medium speed until well incorporated. With the mixer on low speed, slowly add the heavy cream. Once the heavy cream is incorporated, turn the mixer on high and whip for 3 to 4 minutes. 

Recipe thanks to food network.

Made these once they were amazing!