Month: October 2007

RECIPE 41: Artichoke Ravioli with Tomatoes

RECIPE 41: Artichoke Ravioli with Tomatoes

                        -= Exported from BigOven =-                    Artichoke Ravioli with Tomatoes If you’re going to take the time to make fresh pasta, you want to know the dish is worth your while … and these ravioli definitely fit the bill. They’re even better with…

RECIPE 42: Betty's Spaghetti

RECIPE 42: Betty's Spaghetti

                        -= Exported from BigOven =-                           Betty’s Spaghetti This is Thomas Keller’s exuberantly updated version of a dish often prepared by his mother, Elizabeth Marie “Betty” Keller, during his childhood. Recipe By: Saveur magazine, January 2007, page 43 Serving Size: 4 Cuisine: Main…

HAPPY MOUTH — October 2007

HAPPY MOUTH — October 2007

On Wednesday, October 17, 2007, several of the members of the HAPPY MOUTH SUPPER CLUB met for a delicious, inexpensive dinner at SHANGHAI MAMA’S (scroll down on their site for the menu) in downtown Cincinnati. It was my month to select. Based on the wonderful Crab Cannolis that Tara & Raymond introduced me to late one Saturday night, I decided that SHANGHAI MAMA’S was the place for our monthly outing.

We met and ate lots of SHANGHAI MAMA’S wonderful appetizers (edamame, crab cannolis (4 orders!), fried wontons, wasabi dumplings, and more) before moving on to mains like Shanghai Noodles, Lo Mein, flatbreads, and more. And lots of adult beverages! Though the mains are very good, I think that appetizers are the most interesting part of a meal at SHANGHAI MAMA’S.

We ran into Robert W. and his friend who were coming in for a late dinner. They had intended to go to VINYL (see the writeup of our visit in March 2007 here) but found that it had closed. I am convinced that the spot is cursed! Robert had the singular experience of singing for composer Stephen Schwartz recently during a workshop production of Schwartz’s new show SNAPSHOTS, so we enjoyed hearing about Robert’s experience.

A very good Happy Mouth!

CULINARY: Pigall’s night — Oct. 13 2007

CULINARY: Pigall’s night — Oct. 13 2007

On Saturday, October 13, 2007, only a couple days after returning from a wonderful week of vacation in Mexico’s Mayan Riviera (report coming soon), I worked at Jean-Robert at Pigall’s. When I arrived, I was greeted warmly and asked immediately if I was there all…

Falcon Theater's Anne Frank Delivers the Truth

Falcon Theater's Anne Frank Delivers the Truth

The excitement continues to build for Falcon’s latest production! City Beat review: http://citybeat.com/gyrobase/Content?oid=oid%3A142394   Don’t miss Falcon’s production of “The Diary of Anne Frank” by Frances Goodrich and Albert Hackett, based on the writings of Anne Frank.   “I still believe, in spite of everything, that…

RECIPE 43: Spinach Arancini

RECIPE 43: Spinach Arancini

                      -= Exported from BigOven =-

                           Spinach Arancini

Recipe By: Recipe courtesy Michael Chiarello. Episode #MO1B03
Serving Size: 7
Cuisine: Italian
Main Ingredient:
Categories: Appetizers

-= Ingredients =-
1/4 cup Extra Virgin Olive Oil
1 ea Onion ; Finely Minced
3 cloves Garlic ; Finely Minced
1 1/2 cups Arborio Rice
1 cup White Wine
to taste Sea Salt
to taste Freshly-Ground Black Pepper
4 cups Chicken Broth ; or Vegetable Broth Heated
2 cups Fresh Spinach ; Chopped
2 tablespoon Butter
1 1/2 cups Parmigiano-Reggiano Cheese ; Grated
1 cup Mozzarella ; Cut Into Small Cubes
2 cups All Purpose Flour
2 ea Eggs ; Lightly Beaten
2 cups Seasoned Breadcrumbs
for frying Vegetable Oil

-= Instructions =-
In large, deep saucepan over medium-high heat, add the olive oil. Add the onions and saute for about 1 minute. Add the garlic. Stir. After another 5 minutes, add the rice and white wine and a pinch of salt stir and allow to cook down for about 5 to 10 minutes. Add 2 (8-ounce) ladles of broth. Allow to absorb into rice for about 10 minutes, stirring, then add another 2 (8-ounce ladles) of broth and allow that to absorb for about 10 minutes.

Season with freshly ground black pepper, to taste. Add spinach to broth and rice and stir in with sweet butter. Add 1 cup of the Parmigiano. When all ingredients are hot and mixed, pour and spread onto a parchment lined cookie sheet to cool. Once cool, cover with a layer of plastic wrap to avoid skin forming and refrigerate until completely cooled and firm. Refrigerate overnight if necessary.

When completely cooled, cover rice and spinach with remaining 1/2 cup Parmigiano. With hands, roll into 1 1/2-inch balls. With fingers, make a small hole in the rice ball’s center and insert 1 small cube of mozzarella, and cover with more rice.

Place flour, beaten eggs, and seasoned bread crumbs in separate bowls. Coat each ball with flour, then with whisked egg, then with seasoned breadcrumbs. Repeat with all rice balls and lay the coated balls on a cookie tray and refrigerate until ready to fry.

In a heavy large pan, heat vegetable oil to 350 degrees F.

Fry the balls, in batches, until golden brown. Remove each ball with a slotted spoon and place on parchment paper or paper towel lined cookie sheet to dry. Serve hot.
** This recipe can be pasted into BigOven without retyping.     **
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RECIPE 44: Shrimp and Boursin Fettuccini

RECIPE 44: Shrimp and Boursin Fettuccini

-= Exported from BigOven =- Shrimp and Boursin Fettuccini Recipe By: Drew Vogel, www.drewvogel.com Serving Size: 4 Cuisine: American Main Ingredient: Pasta Categories: Easy, Main Dish -= Ingredients =- 1 pound Spinach Fettuccini 1 tablespoon Olive Oil ; More As Needed 1 medium Onion ;…