Pesto with cilantro & serrano pepper

Recipe Title:  Pesto with cilantro & serrano pepper (click here to go directly to YouTube video of this recipe)

By: Miriam Borys

Ingredients:

¼ lb. fresh basil
3 garlic gloves
¼ cup olive oil (add more if the pesto is too thick)
1 tbsp. serrano pepper
¼ cup   pecorino romano cheese
1/8 cup chives
1/8 cup cilantro
salt – start with ¼ tsp. and add more to taste

1.     Rinse well and remove stems of fresh basil.

2.    Spin dry to remove water

3.    Into the processor add basil, garlic, oil, cracked pepper, serrano pepper, cilantro, and salt to taste.

4.    Blend until the pesto sauce is the consistency you desire.

5.    Serve as a sauce for pasta, as a spread for a healthy sandwich or on a grilled cheese sandwich

(see my video 3 cheese pesto bliss at http://www.youtube.com/watch?v=kJMGCL2tShc&feature=plcp to see how this delicious sandwich is made

Double Cream Herb Scones

Recipe Title:  Double Cream Herb Scones  (click here to go directly to my YouTube video of this recipe) 

By: Miriam Borys

Ingredients:

2 cups all-purpose flour
1 tsp. salt
4 tsp. baking powder
1/8 cup sugar
1 cup grated white cheddar
3 tbsp. fresh chives
3 tbsp. basil – fresh  (1 tbsp. dried)
¼ pkg. Philadelphia Cream Cheese Original (approximately 65 g)
5 tbsp. butter – cold
2/3 cup cold milk plus 3 tbsp.
1 egg (for egg wash)

Prep:

1.     Combine flour, baking powder, salt & sugar in a bowl  or with a mixer.

2.    Prepare herbs by rinsing the chives and basil and remove excess water with a paper towel.

3.    Dice chives Brunoise[1]

4.    Roll up the basil leaves and slice Chiffonade[2] style

5.    Add cold butter to flour mixture.

6.    Break apart by hand with a pastry cutter or with the paddle of the mixer

7.    Continue to mix until mixture is mealy (the butter is incorporated and is now approximately pea size)

8.    Add cream cheese and blend in.

9.    Add grated cheddar cheese and herbs.

10.  Add 2/3 cup milk.

11.   Mix well but do not over work or the scones will be dense and hard

12.  If too dry add the remaining tbsp. of milk.

13.  Roll out onto a floured board

14.  Cut with a cookie cutter of your choice

15.  If using a 2 ½ inch cutter the yield is 15 scones.

16.  Bake at 375 for 12 – 15 minutes

[1] Brunoise is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced again, producing cubes of a side length of about 3 mm or less on each side or 1/6 inch cubes.

[2] Chiffonade is a cooking technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons

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Hummus with Artichokes, Cilantro, Basil & Serrano pepper

Recipe Title:  Hummus with Artichokes, Cilantro, Basil & Serrano pepper

By: Miriam Borys

Ingredients:

1 can   chick peas (540ml) well drained & rinsed
3 garlic gloves
1 cup cilantro
1 cup artichoke hearts
1 cup basil – loose packed
Cracked pepper
2 T     tahini (sesame paste)
¼ cup olive oil
Juice of 1 lemon
¾ cup plus of Vegetable stock
option:  1 tsp. serrano pepper

Prep:

1.     Drain chick peas well. Rinse with cold water in a wire mesh sieve and drain well.

2.    Add all ingredients into the processor except vegetable stock.

3.    Process until large pieces are gone. Scrape the sides of the processor bowl down.

4.    Continue to process and add vegetable stock until the hummus is at the desired consistency. This stage is up to you and your personal taste.

5.    Store in the fridge.

Part 2 Ravioli Making

Ravioli with Cream Cheese & Anchovies  Part 2 (click here to go directly to video)

By: Miriam Borys

Ingredients:

Pasta Dough: 

1 cup all-purpose flour
1 tsp. salt
I cup semolina flour
2 egg yolks
2 eggs (eggs at room temperature)
2 tbsp. water (add only if dough is very dry)

Ravioli Filling:

3 Tbsp. olive oil
3 anchovy fillets
¾ cup shallots
2 Tsp. fresh garlic
1 ½ tsp. Madras curry
1 cup Yams – cooked, drained & cooled
1 cup potato – cooked, drained & cooled        
125 g Philadelphia Cream Cheese  Original (1/2 pkg.)
5 raw prawns – deveined & peeled
1 cup fresh parsley
1 tbsp. ginger – grated
cracked pepper to taste
½ tsp. salt

Prep:

1.     Cook peeled potatoes and yams & drain and cool.

2.    Sauté anchovies, shallots & garlic in olive oil. Add curry and sauté 2 minutes more. Cool

3.    In the processor combine cream cheese, raw prawns (deveined & shelled), ginger, parsley, cooled potatoes/yams, shallot curry mixture, and salt/pepper.

4.    Process until a semi smooth consistency is reached (this is a personal choice)

5.    Chill for 1 hour while pasta is resting.

6.    Place large tbsp. dollops 2 inches apart on bottom pasta sheet

7.    Egg wash in between each dollop.

8.    Carefully lay the top pasta sheet onto the end first and then gentle place the pasta sheet in between each row of dollops to form ravioli.

9.    With the sides of your baby fingers press down to seal around each ravioli.

10.  Cut around each ravioli with a cookie cutter or a knife.

11.   Let rest for 30 minutes before cooking.

12.  Cook in medium boiling salted water for 2-3 minutes.

13.  Serve with your favorite sauce.

Ravioli with Cream Cheese & Anchovies

Pasta Dough: 

1 cup all-purpose flour
1 tsp. salt
I cup semolina flour
2 egg yolks
2 eggs (eggs at room temperature)
2 tbsp. water (add only if dough is very dry)

Ravioli Filling: ( Please click here to see this video)

3 Tbsp. olive oil
3 anchovy fillets
¾ cup shallots
2 Tsp. fresh garlic
1 ½ tsp. Madras curry
1 cup Yams – cooked, drained & cooled
1 cup potato – cooked, drained & cooled        
125 g Philadelphia Cream Cheese  Original (1/2 pkg.)
5 raw prawns – deveined & peeled
1 cup fresh parsley
1 tbsp. ginger – grated
cracked pepper to taste
½ tsp. salt

Prep:

1.     Cook peeled potatoes and yams & drain and cool.

2.    Sauté anchovies, shallots & garlic in olive oil. Add curry and sauté 2 minutes more. Cool

3.    In the processor combine cream cheese, raw prawns (deveined & shelled), ginger, parsley, cooled potatoes/yams, shallot curry mixture, and salt/pepper.

4.    Process until a semi smooth consistency is reached (this is a personal choice)

5.    Chill for 1 hour while pasta is resting.

6.    Place large tbsp. dollops 2 inches apart on bottom pasta sheet

7.    Egg wash in between each dollop.

8.    Carefully lay the top pasta sheet onto the end first and then gentle place the pasta sheet in between each row of dollops to form ravioli.

9.    With the sides of your baby fingers press down to seal around each ravioli.

10.  Cut around each ravioli with a cookie cutter or a knife.

11.   Let rest for 30 minutes before cooking.

12.  Cook in medium boiling salted water for 2-3 minutes.

13.  Serve with your favorite sauce.

Tiramisu with Chocolate Wafers

Tiramisu with Chocolate Wafers

Serves 6-8

By: Miriam Borys

Ingredients:

5 yolks
1/2   cup white sugar
¼ cup Philadelphia spreadable cream cheese
5 egg whites
¼ tsp. cream of tartar
500ml whipping cream
1 tbsp.  Icing sugar
1 tsp. vanilla
1 cup vanilla yogurt – Greek style (thick) 1 pkg. (200 g) Mr. Christie's Chocolate Wafers½ pkg. ladyfinger biscuits (100G)
1 cup hot espresso coffee
1 T cocoa powder

Prep:

1.     Whip 5 egg whites, ¼ cup sugar and cream of tartar to soft peaks. Hold in another bowl.

2.    In a bowl on top of a pot with hot simmering water soften cream cheese.

3.    Add ¼ cup sugar & combine until smooth.

4.    Add 5 egg yolks and cook while stirring constantly until mixture starts to thicken. Take off heat and hold on counter.

5.    Whip cream together with vanilla and icing sugar. Whip until peaks form.

6.    Make coffee and pour into a shallow bowl. Dissolve cocoa in coffee.

Assembly:

7.    Stir yogurt & thickened yolk mixture into whipped cream.

8.    Fold in egg whites gently.

9.    Pour the first ¼ of this egg & cream mixture onto the bottom of serving bowl.

10.  Place a single layer of chocolate wafers on top of this

11.   Pour another ¼ of the egg mixture onto wafers

12.  Place a single layer of coffee soaked lady fingers biscuits on top of 2^nd ¼ of egg & cream mixture.

13.  Pour the third portion of the egg & cream mixture onto lady finger biscuits.

14.  Again line with a single layer of chocolate wafers

15.  Cover with the last of the egg & cream mixture.

16.  Decorate the top of the tiramisu with half-moons of chocolate wafers and cookie crumbs.

“Tutte le strade portano a Roma”. In English this means "All roads lead to Rome” and that is exactly where my dream vacation would start. Italy is one of the most romantic and vibrant countries in the world…it is the home of espresso, spectacular churches, large central plazas, and museums containing some of the world's best-known art. I see myself passing the days riding through the beautiful countryside of Toscana or  Umbria or soaking up the sun on the warm sandy beaches of Sardinia all the while feasting on the best food and wine in the world.  Ciao, [i] miei amici…see you in Italy!