Limoncello

Limoncello
Original recipe by Giada De Laurentiis
http://www.foodnetwork.com/recipes/giada-de-laurentiis/limoncello-recipe.html#!

Limoncello is an Italian liqueur mainly produced in Southern Italy. It is very expensive to buy, so make it yourself at home. Limoncello is usually enjoyed at the end of a meal.

I have made the 40-day version of limoncello. Even though it is easy and great tasting, this 4-day version is just as good. I have included the foodnetwork.com link above. Click on Giada's limoncello video.

Ingredients:

10 Lemons
1 (750-mil) bottle vodka
3 1/2 cups water
2 1/2 cups sugar

Directions:

Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.

Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.

Don't throw away your lemons.  Here's a homemade lemonade recipe that is delicious and easy to make!
http://crowdedkitchen509.blogspot.com/2015/05/homemade-lemonade.html

Peach Iced Tea

Peach Iced Tea
Recipe submitted by Isabella Rossellini

Isabella says to try this refreshing, great tasting peach iced tea on a hot summer day!

Ingredients:

Peach simple syrup
1 cup sugar
1 cup water
3 peaches, sliced

Tea
3 organic black tea bags
6 cups water

Directions:

Make peach simple syrup by stirring the following together in a medium saucepan and bringing to a boil: one cup sugar, one cup water, and three fresh peaches, sliced. Reduce to medium heat and let simmer, crushing the peaches into the sugar as they cook.

Turn off heat, cover pan, and let it sit for 30 minutes.

Meanwhile, brew the tea using six cups of boiling water and three organic black tea bags.

Let the tea steep for five minutes, remove the bags, and refrigerate the tea.

Strain the syrup mixture into the tea using a strainer to remove fruit pieces. Discard once all the liquid has been strained from the syrup mixture.

Stir, and serve over ice. Enjoy!

Recipe submitted by Isabella Rossellini

Barbecued Beef Brisket

Barbecued Beef Brisket
Recipe submitted by Thomas M Shields

Ingredients:

1/2 cup packed brown sugar
1/2 cup ketchup
1/4 cup water
1/4 cup cider vinegar
1/4 cup canola oil
3 tablespoons dark corn syrup
2 tablespoons prepared mustard
1 tablespoon prepared horseradish
1 garlic clove, minced

Brisket

2 tablespoons canola oil
1 fresh beef brisket (2 to 2 1/2 pounds), trimmed

Directions:

In a small saucepan, combine the first nine ingredients; cook and stir over medium heat 3 - 4 minutes or until brown sugar is dissolved. Transfer to a disposable foil pan.

In a large skillet, heat oil over medium heat. Brown brisket on both sides. Place in foil pan, turning to coat with sauce. Cover pan tightly with foil.

Place pan on grill rack over indirect medium heat. Grill, covered, 2 to 2 1/4 hours or until meat is tender.

Remove from heat. Remove brisket from pan; tent with foil and let stand 10 minutes. Meanwhile, skim fat from sauce in pan. Cut brisket diagonally across the grain into slices; serve with sauce.

6 servings

Classic Beef Stroganoff

Classic Beef Stroganoff
Recipe by bettycrocker.com

This recipe is simple to make and the dish is great tasting.

Ingredients:

1 1/2 pounds beef sirloin steak, 1/2 inch thick
8 ounces fresh mushrooms, sliced (2 1/2 cups)
2 medium onions, thinly sliced
1 garlic clove, finely minced
1/4 cup butter
1 1/2 cups beef broth
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup all-purpose flour
1 1/2 cups sour cream
3 cups hot cooked egg noodles

Directions:

Cut beef across grain into 1 1/2 x 1/2-inch strips.

Cook mushrooms, onions and garlic in butter in a 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.

Cook beef in same skillet until brown, Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.

Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.

Roasted Asparagus with Dijon-Lemon Sauce

Roasted Asparagus with Dijon-Lemon Sauce
Original recipe by Cooking Light

Ingredients:

2 pounds asparagus spears, trimmed
4 teaspoons extra virgin olive oil, divided
1/2 teaspoon kosher salt
2 garlic cloves, minced
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley

Directions:

Preheat oven to 425 degrees.

Combine asparagus, 2 teaspoons olive oil, salt, and garlic in a large bowl, tossing well to coat. Arrange asparagus mixture in a single layer on a baking sheet. Bake at 425 degrees for 12 minutes or until crisp-tender.

Combine remaining 2 teaspoons oil, rind, juice, mustard, and pepper in a small bowl, stirring with a whisk. Arrange asparagus on a platter, drizzle juice mixture over asparagus. Sprinkle with parsley.

Fennel Salt

Fennel Salt
Original recipe by Fine Cooking 
http://www.finecooking.com/recipe/fennel-salt

I recently dined at the Volterra Italian restaurant in Ballard, Washington with my best friend David on a recent trip to Seattle. On the table was a small dish of fresh fennel salt. As we sat down, we could smell the fennel salt seasoning. The smell was inviting and I was immediately interested in how to use the seasoning.

The fennel salt is a all purpose seasoning. You can sprinkle the fennel salt on bread with olive oil, or use it to season meat, seafood, potato's and eggs. It is easy to make and it is very delicious!

Ingredients:

3 tablespoons kosher or sea salt
1 tablespoon fennel seeds, toasted and ground
1 tablespoon freshly ground black pepper

Directions:

Combine the salt, fennel, and pepper in a small bowl.

Spring Pizza

Spring Pizza
Original recipe by Eating Well 

This is a healthy, great tasting pizza. I altered the recipe by adding the sun-dried tomatoes and sliced artichoke hearts. I bought the garlic & herb pizza dough at Trader Joe's.

Ingredients:

3 tablespoons extra-virgin olive oil, divided
3 cloves garlic, minced
1 bunch asparagus (about 1 pound)
1/2 cup sun-ripened dried tomatoes in olive oil
1 (14 ounce) can artichoke hearts, sliced
1/2 cup snipped fresh chives, divided
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pound pizza dough (whole-wheat, plain or garlic & herbs)
1 cup shredded mozzarella cheese

Directions:

Position rack in lower third of oven, place a pizza stone or large pizza pan on the rack and preheat oven to 450 degrees for at least 15 minutes.

Meanwhile, combine 2 tablespoons oil and garlic in a small bowl; set aside. Trim asparagus spears to about 6 inches long; slice any thicker stalks in half lengthwise. Toss in a bowl with remaining 1 tablespoon oil, 1/4 cup chives, salt and pepper.

Roll out dough on a lightly floured surface to about a 14-inch circle.

Carefully remove the pizza stone or pan from the oven and set on a heatproof surface, such as your stovetop. Place the dough on the stone or pan and brush with the reserved garlic-oil mixture. Arrange the asparagus in a circular pattern on the dough with the tips facing out. Top with cheese and the remaining chives.

Carefully return the stone or pan to the oven and bake the pizza on the lower rack until crispy and golden and the cheese is melted, about 15 minutes.

368 calories