"Recipes from the Chef's Kitchen"

Show 930
Cookbook...Chez Diana

Website: www.chez-diana.com
Email:
dimerli@verizon.net
703-768-4264

 
Diana Shermeyer - Cookbook Author (Left)
Lindsey Gustin (Right)



 Mushroom Soup

Ingredients:
1)   8 oz. fresh mushrooms
2)   2 tbs. onions, chopped
3)   1 to 2 garlic clove, minced
4)   2 tbs. butter 2-3 tbsp. flour - (separated)
5)   2 cups chicken broth
6)   1 cup light cream or evaporated milk
7)   1/2 tsp. salt
8)   1/4 tsp. pepper
9)   1/4 tsp. nutmeg

  
Preparation:
1)   Cut the mushrooms into slices.
2)   Melt butter in large frying pan.
3)   Add in onions, garlic, and mushrooms.
4)   Cook until onions are soft.
5)   Blend in 2 tbs. flour and stir.
6)   Add in the chicken broth and heat until slightly thickened while
       stirring frequently.
7)   Stir cream with additional 1 tbs. flour.
8)   Add in cream to soup.
9)   Heat to thicken while stirring frequently.
10) Serve and enjoy! 



Caesar Salad
 

Ingredients:
(Serves 4 to 6)
1)   ¾ cup olive oil (divided)
2)   4 cloves garlic
3)   2 cups bread cubes (baguette)
4)   3 tbs. lemon juice
5)   2 tsp. Worcestershire sauce
6)   1 tbs. Dijon mustard
7)   ½ tsp. salt
8)   ¼ tsp. pepper
9)   4 anchovies - chopped fine
10) 1 head romaine lettuce
11) 1 egg, well beaten
12) ½ cup parmesan cheese


Preparation:

1)   Wash & dry lettuce and chill while preparing dressing.
2)   Crush garlic into ½ cup of olive oil.
3)   Heat remaining oil to fry bread cubes.
4)   Drain on paper towels.
5)   In small bowl combine lemon juice, Worcestershire sauce, salt pepper,
       anchovies, and mustard. Mix well.
6)   Tear lettuce into bowl.
7)   Toss first with olive oil & garlic until well coated.
8)   Add egg and toss again.
9)   Pour in anchovy mixture and toss.
10) Add croutons and Parmesan cheese and toss again lightly.
11) Serve immediately.



Pasta with Tomato Sauce & Chickpeas

Ingredients:
(Serves 2 to 4)
1)   3 tablespoons fruity olive oil
2)   2 large garlic cloves, finely chopped
3)   1/4 teaspoon crushed red pepper, or to taste
4)   1 lb. fresh, ripe tomatoes, seeded & coarsely diced
5)   1 can (19 ounces) chickpeas, rinsed and well drained
6)   1/2 teaspoon dried oregano
7)   1/2 teaspoon salt, or to taste
8)   Freshly ground black pepper
9)   1/4 cup freshly grated Pecorino
10) Romano cheese, plus extra for serving
11) 1/4 cup fresh flat-leaf parsley, coarsely chopped
12) 1/4 cup fresh basil leaves, coarsely chopped


Preparation:
1)   Combine olive oil, garlic, crushed red pepper, tomatoes, chickpeas,
       oregano, salt, pepper, and Romano cheese in pasta serving bowl.
2)   Set aside to warm to room temperature or, preferably, place the
       bowl (be sure it’s heatproof) over the pasta pot to warm the
       ingredients while heating the water.
3)   Once the water comes to a boil, remove bowl and set aside.
4)   Cook pasta in large pot of boiling salted water until al dente.
5)   Drain pasta well and immediately add to sauce in bowl.
6)   Sprinkle with parsley and basil.  Toss.
7)   Serve at once with extra Romano cheese.



Good Eating!!!