Chicken Marengo
This dish has an interesting provenance, it’s named after Marengo Italy, where Napoleon fought a battle with the Austrians and his private chef, french of course made this for him after the skirmish, using whatever Italian ingredients he could find and he came up with this masterpiece. Napoleon liked it so much, he requested it after every battle. It’s simply exquisite! This is only an adaptation of that recipe, originally it included shrimp and a fried egg on top. This is how I make it, feel free to use any parts of the chicken you like. I used my canned garden tomatoes, ...
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Berry Tiramisu Pudding
This is a spectacular dessert! Sweet luscious berries are laced with Chambord, layered with soft ladyfingers and topped with a Mascarpone cream! Pure unadulterated bliss! You must plan a little ahead, this dessert is chilled overnight, even better! Ingredients Serves – 10 2 cups of mascarpone cheese, room temperature 1 cup of heavy cream 1/2 cup of powdered sugar 10 cups of frozen mixed berries: strawberries, raspberries, blackberries and blueberries 1/2 cup of sugar 1/4 cup of orange liqueur (Chambord) 2 ( 3oz) packages of soft ladyfingers, found in the bakery section of the grocery store fresh berries for garnish ...
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Egg, Bacon and Spinach Strudel
What could be better than eggs, bacon, mushrooms and cheese wrapped in a flaky, buttery puff pastry! Try this for dinner, brunch or breakfast, very easy to make and very impressive. Ingredients: Serves 6 • 1 – 9 x 12 sheet of puff pastry (thawed) • 1/4 cup mushrooms – sliced (buttons or baby bellas) • 2 cloves of minced garlic • 4 slices of bacon • 3/4 cup mozzarella cheese – shredded (divided use) • 4 eggs – beaten • 4 Tbs of whole milk or half and half • 1 tsp of kosher salt • 1/4 tsp of ...
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Pork Tenderloin with Madeira Garlic Sauce
Pork Tenderloin with Madeira Garlic Sauce Recipe Type: Entree Author: Ruth Guerri Prep time: 35 mins Cook time: 8 mins Total time: 43 mins Serves: 4 This is an utterly delicious recipe for pork tenderloin! The pork is cut into medallions, peppered, seared and finished with a Madeira garlic sauce! You’ll be surprised how easy it is to put together and how gourmet it tastes and looks! Ingredients 1 1/2 lbs of pork tenderloin 2 Tbs of freshly cracked black pepper 8 garlic cloves, peeled and smashed 1 cup of whole milk 1/2 tsp of kosher salt 1 Tbs of ...
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Steak and Stout Soup
Steak and Stout Soup Recipe Type: Soup Author: Ruth Guerri Prep time: 20 mins Cook time: 20 mins Total time: 40 mins Serves: 6 What an amazing, flavorful soup! Ribeye steak, cremini mushrooms, onions and garlic, bathed in stout beer and beef stock! Topped with sharp cheddar, this is a winner! Ingredients 2 lbs of ribeye, trimmed of fat and cut into bite sized pieces 1/3 cup of flour plus 2 Tbs 2 tsp of salt 1/2 tsp of pepper 1 lb of cremini mushrooms, cut into thick slices 2 medium onions chopped 4 cloves of garlic, smashed and chopped ...
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Baked Pears with Brown Sugar and Brandy
Baked Pears with Brown Sugar and Brandy Recipe Type: Dessert Author: Ruth Guerri Prep time: 5 mins Cook time: 40 mins Total time: 45 mins Serves: 4 Simply luscious! Beautiful, ripe Bosc pears, sprinkled with walnuts and baked in a sauce of brown sugar, apple juice, vanilla, cinnamon, butter and bourbon! How could these not be incredible! Delicious with whipped cream or ice cream. Bosc pears hold their shape very well while baking, Anjou pears are also a good choice. Ingredients 2 Bosc pears, peeled, cored and cut in half 2 Tbs of butter 1/4 cup of brown sugar 2 ...
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Bracioli – Stuffed Flank Steak
Bracioli – Stuffed Flank Steak Recipe Type: Beef Cuisine: Italian Author: Ruth Guerri Prep time: 20 mins Cook time: 45 mins Total time: 1 hour 5 mins Serves: 4 – 6 This is my version of that iconic Italian dish “Bracioli”. A flank steak is butterflied, pounded thin and spread with garlic, basil, parsley, and olive oil, then add prosciutto and provolone for your “stuffing”, the steak is then browned and simmered in marinara sauce! It is to die for! This is not a difficult recipe, but to make it even easier, you could use store-bought traditional marinara, give it ...
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