May The Stars Light Your Way
-= 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 ;…
                     -= 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 ;…
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.
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“I still believe, in spite of everything, that people are really good at heart.â€
Forced to hide from the Nazi occupation of her home country, a young Jewish girl eloquently documents her family’s struggle for survival. The Diary of Anne Frank is an emotionally powerful story of the resiliency of the human spirit in the face of unspeakable atrocity.
Directed by Ted Weil and Tracy Schoster and produced by Ron Cropper, the cast includes: Jay D. Benson, Melinda Etter, Lisa Reymann, Jim Bussey, Thomas Langlois, Heidi Anderson, Terry Gosdin, Julie Niesen, Bob Buchtman and Charity Farrell as Anne Frank.Â
All performances are at the Monmouth Theatre at 636 Monmouth Street (just 4 blocks south of the Levee) Newport, Kentucky. Performance dates are October 12, 13, 19, 20Ù, 26 and 27 at 8:00 p.m. Tickets are $15.00 for Adults and $12.00 for Students and Seniors.Â
ÙHolocaust survivor, Conrad Weiner, will speak to the audience immediately following this performance.Â
Everyone purchasing a ticket to the show will automatically be entered into a drawing to receive a free copy of Instant Karma: the Amnesty International Campaign to Save Darfur. One CD will be given away at each performance.Â
For ticket information and reservations:513-479-6783www.falcontheater.net
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…
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…
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                     -= 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 Ingredient:
Categories: Saveur magazine, Easy, Main Dish
-= Ingredients =-
1/4 cup flour
1 cup plus 2 tbsp. canola oil
2 large shallots ; 1 cut into 1/8″ rings, 1 finely chopped
8 tbsp. butter
1/2 tsp. white wine vinegar
Salt
Stems from 2 sprigs parsley
1/2 lb. dried spaghetti
2/3 cup ricotta cheese ; (see Note)
1 tbsp. extra-virgin olive oil
Freshly ground pepper
1 tsp. Parsley ; finely minced
16 cilantro shoots ; (optional)
-= Instructions =-
1. Put flour into a wide shallow dish. Heat 1 cup canola oil in a small pot over medium heat until it registers 325° on a deep-fry thermometer. Working in 2 batches, toss shallot rings in flour to coat and shake off any excess. Fry shallots, stirring gently, until golden brown, about 1 1/2 minutes. Using a slotted spoon, transfer fried shallots to a paper towel-lined plate to let drain. Set shallot rings aside.
2. Heat remaining canola oil in a large skillet over medium heat. Add chopped shallots and cook just until beginning to caramelize, 3-4 minutes. Add butter, vinegar, and 1 cup water; cook until reduced by about one-third, 18-20 minutes.
3. Meanwhile, bring a large pot of salted water to a boil. Add parsley stems and cook for 10 seconds. Transfer stems to a colander in the sink and rinse under cold water. Add spaghetti to boiling water and cook until al dente, 8-10 minutes. Drain spaghetti and add to skillet with shallot reduction; toss to combine. Add cooked parsley stems, ricotta, olive oil, and salt and pepper to taste and toss to combine. Divide spaghetti among four warm bowls. Garnish with minced parsley, cilantro shoots, and fried shallot rings. Serve immediately.
** This recipe can be pasted into BigOven without retyping.    **
** Easy recipe software. Try it free at: http://www.bigoven.com   **
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                      -= 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…