Pasta A La Cognac....A Creamy Comfort Food

Its a cold and snowy day in New York. My office is closed so I am working from home; and all I can think about is "Ravioli a la Cognac". Why is it when we are snug at home, we often crave comfort food? I first had this dish at a small Italian restaurant in Farmingdale New York. It was so delicious. It is kind of like Penne A la Vodka but with a fabulous unique flavor. We offer it on one of our pasta stations at our parties and the guests always come back for more. They usually say, "OMG ..what 's in this?". So let me inspire you to make this amazing meal at home for your friends and family.

Ingredients

1/4 lb. prosciutto ham, chopped ( or pancetta)

1 lb. penne pasta / or cheese ravioli/ or tortellini

1 28 oz. can chopped tomatoes

1 tbsp. olive oil

3 tbsp. chopped onion

1 tsp. chopped garlic

1 tbsp. parsley flakes

1 tbsp. crushed bay leaves

1 tsp. crushed red pepper

1/4 c. cognac

1 c. heavy cream

2 c. Parmesan cheese

Directions

1. Saute garlic and onions in olive oil. Add crushed tomatoes, prosciutto, parsley, bay leaves, red pepper, cognac and simmer for about 10 minutes in medium heat.
2. Cook pasta and drain.
3. Add heavy cream to sauce and cook for 2 minutes in low heat.
4. Mix pasta in sauce and add Parmesan cheese.

Spicy Sweet Saucy Wings

Buffalo Chicken Wings!!! I know you are getting ready to eat them tomorrow while watching the big game. Stray away from the usual buffalo sauce and try these spicy sweet saucy wings..Finger licking good....

Ingredients

3 lb chicken wings
1/2 cup honey and

1/2 cup ketchup tomato

2 Tbs Worcestershire
2 Tbs red wine vinegar
1 tsp dry mustard
1/4 tsp salt

1/4 tsp pepper
Tabasco to taste

Directions

Combine honey, ketchup, vinegar, Worcestershire sauce, mustard, salt, pepper and Tabasco .Add wings; toss to coat well. Refrigerate over night .Place wings on a barbecue grill; grill over medium high heat 10 to 15 minutes, turning often and basting with reserved marinade, until wings are cooked. For super saucy wings, reserve or make extra marinade....reduce on low heat on stove top and toss wings again once they are off the grill. Serve with a cilantro lime yogurt sauce.

Cilantro Lime Yogurt Sauce

Combine 1 cup of Greek yogurt with 1 lime juiced and zested , 2 tablespoons of chopped cilantro and 1 clove of minced garlic. Place in refrigerator for one hour before serving

Yummy Balls of Fire

Swedish Meatballs are a party classic,but sooo old school. Do you want to blow everyone away with culinary bliss? Try serving up these little dynamos. I guarantee you, they will tickle everybody's palate. I had a hard time being convinced to begin serving meatballs as an hors'd'oeuvre at our parties. I dont know, I guess I felt it wasn't elegant enough , but, boy was I wrong. This is one tray of appetizers that always returns to the kitchen quickly and empty.

Recipe

3 pounds of chopped meat.

1/3 rd cup of quick oats

1/4 th cup of Worcestershire sauce

2 tablespoons of garlic powder

1/8 th cup of onion powder

2 eggs

.

Directions

Place all of the ingredients in a large bowl and blend well. Form mealballs. Place on grill.

.

Basting Sauce

6 ounces of beer

1 bottle barbecue sauce

1 tablespoon of garlic powder

1/2 a cup of brown sugar.

Blend all of the above ingredients in a bowl. Use this sauce to baste your meatballs and watch them come alive

Video on Amazing Superbowl Food Ideas

I was on NBC news the other night and did a great segment on entertaining for Superbowl Sunday. I featured, Kobe Beef Franks, Chicken Tacos, A creative spin on heros. Click the link below to watch lots of fun ideas.

http://www.nbcnewyork.com/shows/lxnewyork/Plan_a_Football_Fiesta.html

Healthy Superbowl foods on Fox News

Don't want to spoil your diet on Superbowl Sunday? Watch this video on healthy Superbowl alternatives
http://video.foxnews.com/v/3998743/healthy-super-bowl-food?playlist_id=87249

Herb Toasted Croustades with Basil Goat Cheese and Sundried Tomatoes

Here is another great appetizer idea!!! Try Herb toasted croustades with basil scented goat cheese and sundried tomatoes. They are simple to make and very attractive. We serve them at many of our parties and guests really like them. Good luck!!

Ingredients

Long Thin Baguette
Extra Virgin Olive Oil
log Goat Cheese (chevre)
Basil (chopped)
Thyme (chopped)
Rosemary(chopped)
Parsley(chopped)
Salt
Coarsely Ground Pepper
1 Roasted Red Pepper or Sundried tomatoes

Directions

Slice the baguette into thin slices (about 1/2 inch). Mix chopped Herbs with 1/2 cup of olive oil. You can do this step a day or two before and set aside so the herbs infuse the oil.Brush the bread with the herb/olive oil mixture and place on a baking sheet.Bake in oven at 425 degrees for 10 minutes, or until golden.

In a small bowl mix the goat cheese with chopped basil and s&p to taste.Place in fridge until the goat cheese becomes somewhat firm.
Form the goat cheese into desired shape, place on croustade and top with a roasted red pepper slice or sundried tomato. Plate and serve

Italian Wedding Soup..an oldie but a goodie

Last night I had some friends over for dinner. It was a last minute thing. I had no time to go to the supermarket so I had to think quickly on my feet. When you are a caterer you get used to thinking that way. Well, I had the ingredients to whip up the Italian classic, "Wedding Soup". I served it in over sized bowls with warm Italian bread and butter. My guests loved it so much that I have decided to offer it on our cafe menus at our Long Island and Manhattan venues. This soup is delicious, healthy , and hearty. The recipe below includes meatballs as the main protein,however, feel free to add chicken or white beans or both to the mix.

Italian Wedding Soup

24-36 meatballs fully cooked (mini)
1 1/2 quarts chicken stock
1 1/2 quarts beef stock
3 stalks celery
3 carrots
1 1/2 tablespoons chopped parsley
1 cup chopped onion
1/2 teaspoon salt
1 pound spinach, chopped
1 egg
1/2 cup orzo or acini de pepe
Romano cheese to taste

Directions

In a stockpot combine stock, celery, carrots, and onion; Simmer 1 hour.

While the stock is simmering,make your meatballs.

Bring the liquid back to a boil and add meatballs. Simmer until meatballs are cooked. Approximately 8 minutes before its finished add the pasta. Approximately 2 minutes before its finished add the spinach .

Beat remaining egg and pour slowly into soup, stirring constantly. Remove from heat and serve.
Add Romano cheese to taste.