Bella's Signature Antipasti Platter

BELLA’S SIGNATURE ANTIPASTI PLATTER

1 cup Marcona Almonds                                    Pane Rustico

1/2 lb. La Quercia Prosciutto                            1 6oz. Olivada Olive Pesto

1/2 lb. Creminelli Tradizionale Sausage                1 6oz. Piccolo Pomodoro 8oz. 8oz. Sweet Grass Dairy Goat Cheese                          Tomato & Basil

8oz. Rogue River Smokey Blue Cheese                1 6oz. Caramelized Onion 8oz. Fresh Mozzarella Bocconcini                          Fennel & Golden Raisin

Choose your favorite large platter or cutting board.  Allow the goat cheese and blue cheese to come to room temperature, about 30 minutes. Have two cheese knives available.

For the Pane Rustico, drizzle with olive oil and salt.  Place in a 350 oven for 30 seconds or until brown.  Arrange the prepared Pane Rustico at the center (Tip: place the Pane Rustico on top of a cake stand for added height). Place the almonds and mozzarella in small bowls. Thinly slice the sausage and fan out along the edge.  Roll the prosciutto into cigars. Serve the Olivada pesto from the jar, or use a small bowl and have a serving spoon available.  The tomatoes and caramelized onions can also be served out of the jar or placed directly on the platter.  (Tip: if serving on the platter, reserve the liquid from the jar, as it makes a delicious condiment). Have small plates, forks, toothpicks, and napkins nearby. Keep your arrangement simple and casual, and you’ll have a wonderful antipasti platter for any party!

Serves 6-8

Buon appetito! copyright 2011 Alisa Barry

Sweet Grass Dairy Goat Cheese Pasta with Caramelized Onions + Raisins

This recipe is about as easy as it gets. A happy late-night accident to feed a ravenous appetite. It's why you always want to keep a few good staples in the pantry!

SWEET GRASS DAIRY GOAT CHEESE PASTA WITH CARAMELIZED ONION + RAISINS
I use a fresh local goat cheese for this dish. Its extra creamy texture and mild, sweet flavor are the foundation of the deliciousness of this dish.

3 tablespoons extra virgin olive oil
1 yellow {or red} onion, cut crosswise into half-moon slices 1/4 inch thick
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup raisins {dark or golden}
1/2 cup white wine
1 pound dried pasta
8 oz. Sweet Grass Dairy or local goat cheese
1/4 cup + 2 tablespoons grated Parmesan cheese
1/4 cup cream
Handful of washed arugula leaves, cut into chiffonade thin slices

In a large sauté pan, heat the olive oil over medium low heat. Add the onions, salt and pepper to the pan and cook, stirring occassionally, until the onions are soft in texture, sweet in flavor and translucent in color {about 15 minutes}. Add the raisins and wine and cook over medium heat until the raisins are soft and plump and the wine is reduced completely. Turn off the heat and set aside.

Cook the pasta in salted boiling water until al dente. Drain and place in a large bowl with the goat cheese, cream and parmesan cheese. Stir until the pasta is well coated. Fold in the onion mixture. Garnish with arugula and Parmesan cheese.

NOTE: For extra easy preparation, you can use Bella Cucina caramelized onions + golden raisins right out of the jar!

Buon appetito!
copyright 2009 Alisa Barry

Sweet Potato Pasta with Caramelized Onions + Sausage

If you've been reading this blog, by now you know that one of my favorite ways to cook is by improvising with ingredients I have on hand in the kitchen.

I had a bit of a challenge this week. After a long holiday, the refrigerator was mostly empty, and there was little fresh produce on hand. As I dug around the kitchen, ingredients began to appear. I was excited to find a not-yet -expired tub of mascarpone cheese. Anything will taste great when slathered in this! A few sweet potatoes were already roasted, so that was a no brainer. Red onions are a staple but when cooked down with butter and cabernet vinegar, they are transformed into sweet, caramelized condiment. I can always count on fresh arugula greens from the garden to add a peppery flavor to anything I make. Dinner was shaping up nicely, indeed. Mission accomplished. Dinner served.

SWEET POTATO PASTA WITH CARAMELIZED ONIONS + SAUSAGE

2 sweet potatoes, roasted, peeled and cut into 1/2 inch pieces {best to make day before}
1 tablespoon rendered bacon fat or oil
8 sausage links or 2 large sausages
2 tablespoons unsalted butter
2 red onions, peeled and cut into 1/4 inch half-moon slices
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon red wine vinegar
250 grams {about 1/2 pound} dried egg yolk pasta, such as chitarra or fettucine
8 oz. mascarpone cheese
1/2 cup grated Parmigiano Reggiano parmesan cheese
handful of washed arugula leaves, cut into chiffonade slices

Heat 4 quarts of salted water over medium high heat for the pasta.

In a 9" sauté pan, heat the bacon fat or oil over medium low heat. Slice the sausage into 1/2 inch pieces and cook slowly just until browned. Remove from the pan with a slotted spoon onto a plate and set aside.

In the same pan over medium heat, add the butter and heat until melted. Add the onions, salt and pepper and cook, stirring occassionally, until the onions are starting to soften and become traslucent {about 10-12 minutes}. Add the vinegar and continue cooking over medium-low heat. Remove from heat and set aside until ready to use.

Cook the pasta until al dente, then drain. In a large mixing bowl, add the mascarpone and 1/4 cup of the Parmesan cheese. Toss the warm pasta with the cheese mixture until well-coated. Add the sweet potatoes, onions, sausage and arugula. Toss gently, just until all the ingredients are folded together. Top with the remaining Parmesan cheese and serve immediately.


Serves four.

* NOTE: This would be a lovely vegetarian meal if you omit the sausage.
















Buon appetito!
copyright 2009 Alisa Barry

Caramelized Onion Apple Walnut Sage Stuffing

Stuffing seems like a daunting, but necessary side dish for the Thanksgiving holiday. Do you make the same old stuffing Mom used to make or come up with something new? I have the perfect solution that combines the best of both. This recipe includes some Thanksgiving flavor favorites with fresh, seasonal ingredients that give a new twist to the traditional stuffing you may have grown up with. Whether stuffing right into the turkey or serving in a side dish, it is sure to add flavor to your holiday menu. And, best of all, its easy to prepare!

CARAMELIZED ONION APPLE WALNUT SAGE STUFFING

4 cups rosemary focaccia croutons {see recipe below how to make, find at your local bakery or substitute with Herbed croutons}
7 Tablespoons unsalted butter
2 apples, cored and diced
1 bulb fennel
1 cup chopped celery
2 Tablespoons fresh sage leaves, chopped
2 cloves whole, peeled garlic, chopped
1 cup Caramelized Onions & Golden Raisin antipasti
4 cups chicken stock
1/2 cup Walnut Sage Pesto
salt and pepper to taste



TO MAKE FOCACCIA CROUTONS:

1 small loaf rosemary focaccia bread
2 Tablespoons melted unsalted butter

Cut the loaf into 1/4 inch small cubes. If the focaccia is more than about 1 inch thick, cut the thickness in half before cubing. Toss with the melted butter until well coated. Bake in a 350 degree oven until crisp and golden brown. This should take about 10-12 minutes. Remove from oven and place in large mixing bowl.

TO MAKE THE STUFFING:

Place the croutons into a large mixing bowl. Add the caramelized onions & golden raisins.
Cut the tops of the fennel from the bulb. Reserve some of the fronds for garnish. Cut the fennel bulb into quarters. Remove the core and slice into thin 1/4 strips. Cut the celery ribs into 1/4 inch slices. I like to use the delicate and tasty inner ribs and leaves.
In a medium saucepan, heat the remaining 3 tablespoons of butter over medium heat until melted. Add the diced apples, fennel, celery, sage and garlic. Season with 1 tsp. kosher salt and 1/8 tsp. cracked black pepper.



Cook until fennel is soft and apples are slightly caramelized. This should take about 8-10 minutes. Add the apple mixture and the caramelized onions and golden raisins to the focaccia croutons.



In the same saucepan used for the apple mixture, add the chicken stock over medium heat. Scrape up any bits of caramelization on the bottom of the pan with a spatula. Add the walnut pesto and stir until incorporated. When the broth is simmering, but not boiling, add to the focaccia crouton mixture.
Stir the mixture gently, just until the croutons are well coated and mixture is thoroughly blended. Taste for seasoning.



Spoon into a buttered ovenproof cassarole dish {or reserve and keep refrigerated up to 2 days until ready to stuff into the turkey}. Dot the top of the stuffing with the remaining 2 tablespoons of butter. Cover with tinfoil and bake at 350 degrees for about 30-40 minutes. Remove the tinfoil and continue to bake until the top is crisp and golden brown. {about another 15-20 minutes.}

NOTE: DON'T LET ANYTHING GO TO WASTE! If your turkey comes with the liver, you may want to add it to the stuffing. Heat about 1 tablespoon butter in a saute pan and add the livers. Season with salt and pepper and cook until the outsides are nice and caramelized and the inside is pink. Chop into small pieces and add to the stuffing mixture. It adds a delicious depth of flavor to the dish. The turkey necks can also be simmered in the broth {for stuffing} for added flavor.

Serves 6-8

Buon appetito!
copyright 2008 Alisa Barry

In Praise of Shallots

Sensually elegant with an understated confidence. Its variegated hues of violet bespeak a disposition as coy and flirty as its shape. From a distinctive circle of well-known relatives, this member of the family often sits on the sidelines until those in the know with a discerning palate whisk her into their kitchen for a delectable feast.
I am singing the praises of an often overlooked and rarely understood ingredient, the shallot.

The shallot is a humble sister within the allium family and, seemingly, satisfied with its place in the heady world of flavor.
Shallots often turn up in the most sophisticated of kitchens under the deft hands of well-known chefs or culinary devotees.
It is subtle, yet distinctive. It provides a delicate undertone of flavor that is often used as a condiment with dishes as well. It may end up in dressings or marinades, sauces or soups. Any way it starts or ends up, it is sure to lend a deliciously understated flavor that will enhance most any dish.

I use shallots in my vinaigrettes, as a flavorful addition to delicate sauces or cararmelized gently as a jammy, sweet condiment for meat.

Here is a delicious recipe for caramelized shallots.

CIPOLLE PICCOLI MARMELLATA

1 pound of shallots
2 Tablespoons sweet unsalted butter
1 Tablespoon extra virgin olive oil
Pinch sea salt and cracked black pepper
2 Tablespoons sherry wine vinegar
1 Tablespoon aged balsamic vinegar

Cut the ends off of the shallot. Peel the shallot and slice into 1/4 inch pieces.
In a large saute pan, heat the butter and oil over medium heat until the butter is melted. Add the sliced shallots, a pinch of salt and pepper. Stirring often, cook the shallots until they are soft and translucent. A light caramelization is fine, but if they start to turn brown, turn down the heat. This will take about 10-12 minutes Add the vinegars. Cook the shallot mixture down until the excess liquid is reduced and shallots are sweet and almost creamy in texture. Adjust seasoning as needed. Adding more salt will temper the vinegar, but be careful to not oversalt.

Serve warm or at room temperature with meats, cheeses or foie gras.
Refrigerate for up to three days.

Buon appetito!

Copyright Alisa Barry 2007