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Recipes

RcpCardAssorted Stir-Fried Vegetables
RcpCardCipollini in Agrodolce
RcpCardClassic Colcannon
RcpCardClassic Pearl Onions au Gratin
RcpCardClassic Stuffed Peppers
RcpCardGreen Beans with Sesame
RcpCardSesame-Dressed Asparagus
RcpCardSpinach Boreks
RcpCardSpinaci alla Romana
RcpCardSteamed Asparagus with Sesame and Miso
RcpCardSteamed Green Beans with Sesame and Miso
RcpCardSteamed Spinach with Sesame
RcpCardSteamed Spinach with Sesame and Miso

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Assorted Stir-Fried Vegetables

16 servings

1 pound finely shredded, cored napa cabbage
16 tree ears, soaked, drained, and finely slivered
3/4 cup sliced bamboo shoots
1/2 cup thinly bias-sliced celery
1/2 cup finely slivered carrot
16 ounces canned baby corn, drained
1/2 cup shredded scallions
1/4 cup peanut oil
1 tablespoon pureed garlic
1 tablespoon pureed fresh ginger root
1 teaspoon kosher salt
1 cup unsalted chicken stock
2 tablespoons soy sauce
1/4 cup cornstarch, mixed with an equal amout cold water
1 teaspoon sesame oil

HEAT THE OIL IN A WOK, OVER A MODERATELY-HIGH FLAME
ADD THE GARLIC, STIR-FRY FOR 10 SECONDS
REMOVE AND DISCARD GARLIC
ADD THE GINGER AND SALT, STIR-FRY FOR 10 SECONDS
ADD THE CABBAGE, STIR-FRY FOR 2 MINUTES
ADD THE REMAINING VEGETABLES, STIR-FRY FOR 1-2 MINUTES
ADD THE CHICKEN BROTH OR WATER AND SOY SAUCE, STIR
COVER AND SIMMER FOR 2-4 MINUTES, UNTIL VEGETABLES ARE TENDER-CRISP
COMBINE THE CORNSTARCH AND WATER-MIX WELL
GRADUALLY STIR INTO THE WOK MIXTURE
HEAT AND STIR UNTIL THICKENED
REMOVE FROM HEAT
STIR IN SESAME OIL
SERVE HOT, WITH RIC

Nutrition Facts
Amount Per Serving: Calories 89 - Calories from Fat 36
Percent Total Calories From: Fat 40%, Protein 8%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 0mg, Sodium 380mg, Total Carbohydrate 12g, Dietary Fiber 2g, Sugars 0g, Protein 2g, Vitamin A 1098 units, Vitamin C 11 units, Calcium 0 units, Iron 1 units


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Cipollini in Agrodolce

16 servings

4 pounds peeled pearl onions
2 cups water
1/4 cup unsalted butter
1/3 cup white wine vinegar
3 tablespoons sugar
1 teaspoon salt

BLANCH ONIONS BRIEFLY IN BOILING WATER
DRAIN, RINSE, AND PEEL
COMBINE ONIONS AND WATER IN A SKILLET, OVER A MODERATE FLAME HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 20 MINUTES, UNTIL TENDER
STIR IN THE VINEGAR, SUGAR, AND SALT
HEAT AND STIR, OVER A LOW FLAME, UNTIL LIGHTLY BROWNED, VERY TENDER, AND THE LIQUID IS THE CONSISTENCY OF SYRUP
REMOVE FROM HEAT
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 82 - Calories from Fat 28
Percent Total Calories From: Fat 33%, Protein 7%, Carbohydrate 60%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 2g, Cholesterol 8mg, Sodium 151mg, Total Carbohydrate 12g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 109 units, Vitamin C 7 units, Calcium 0 units, Iron 0 units


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Classic Colcannon

16 servings

4 pounds peeled large dice russet potatoes
2 pounds green cabbage, cored and quartered
1/2 pound finely minced leek
1/4 pound unsalted butter
3/4 cup warmed cream, half and half, or milk
2 tablespoons minced flat-leaf parsley
kosher salt
white pepper

STEAM POTATOES OR SIMMER IN SALTED WATER, UNTIL TENDER
DRAIN WELL AND SET ASIDE
STEAM CABBAGE UNTIL TENDER, DRAIN WELL
HEAT BUTTER IN A LARGE SAUCEPOT, OVER A MEDIUM FLAME
ADD LEEKS, HEAT AND STIR UNTIL TENDER, WITHOUT BROWNING
ADD POTATOES AND CREAM OR HALF & HALF, MASH UNTIL SMOOTH
CHOP CABBAGE UNTIL VERY FINE AND ADD TO POTATO MIXTURE
SEASON TO TASTE WITH SALT AND WHITE PEPPER
THIN WITH ADDITIONAL HALF & HALF AS NECESSARY
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 181 - Calories from Fat 59
Percent Total Calories From: Fat 32%, Protein 8%, Carbohydrate 60%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 4g, Cholesterol 17mg, Sodium 101mg, Total Carbohydrate 27g, Dietary Fiber 2g, Sugars 0g, Protein 4g, Vitamin A 341 units, Vitamin C 56 units, Calcium 0 units, Iron 2 units


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Classic Pearl Onions au Gratin

48 servings

12 pounds pearl onions
2 cups unsalted butter
1 cup flour
12 to 8 cups heated milk
2 to 1 teaspoon kosher salt
1 teaspoon white pepper
6 to 4 cups finely shredded sharp cheddar cheese
1 cup diced pimiento
1 cup parsley flakes
3 cups finely ground dry breadcrumbs

SIMMER ONIONS IN BOILING SALTED WATER UNTIL JUST TENDER DRAIN, RINSE IN COLD WATER, AND DRAIN WELL
PLACE INTO A HOTEL PAN, AND SET ASIDE
HEAT BUTTER IN A SAUCPOT, OVER A MEDIUM-LOW FLAME
WHISK IN FLOUR, HEAT AND STIR FOR 3-5 MINUTES TO COOK WITHOUT ALLOWING TO COLOR
SLOWLY WHISK IN MILK, HEAT AND STIR UNTIL THICKENED
REMOVE FROM HEAT
SEASON TO TASTE WITH SALT AND WHITE PEPPER
ADD GRATED CHEESE AND STIR UNTIL MELTED, RETURNING TO THE FLAME ONLY IF NEEDED TO MELT CHEESE
ADD PIMIENTOS AND PARSELY FLAKES-MIX WELL
POUR OVER ONIONS
COMBINE BREADCRUMBS AND SOFTENED BUTTER-MIX WELL
CRUMBLE ON TOP OF ONION MIXTURE
BAKE @ 375 DEGREES FOR 15-20 MINUTES, UNTIL LIGHTLY TOASTED ON TOP
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 215 - Calories from Fat 114
Percent Total Calories From: Fat 53%, Protein 12%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 8g, Cholesterol 36mg, Sodium 180mg, Total Carbohydrate 19g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 648 units, Vitamin C 12 units, Calcium 0 units, Iron 1 units


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Classic Stuffed Peppers

24 servings

12 whole large green bell peppers
2 cups basmati or long grain rice
2 cups finely minced onions
2 teaspoons pureed garlic
1/3 cup olive oil
2 pounds ground round, cooked and drained
2 cups tomato sauce
kosher salt
teaspoon pepper
6 cups heated tomato sauce

HALVE PEPPERS LENGTHWISE, REMOVE AND DISCARD SEEDS AND PITH
BLANCH IN BOILING-SALTED WATER FOR 5 MINUTES
DRAIN, REFRESH IN COLD WATER, AND DRAIN WELL
BOIL, STEAM, OR BAKE THE RICE UNTIL COOKED
REMOVE FROM HEAT AND ALLOW TO COOL
HEAT THE OIL IN A SKILLET, OVER A MEDIUM FLAME
ADD THE ONIONS AND GARLIC
HEAT AND STIR FOR 8-10 MINUTES, UNTIL LIGHTLY BROWNED
REMOVE FROM HEAT AND ALLOW TO COOL
COMBINE SAUTEED VEGETABLES, RICE, MEAT, AND TOMATO SAUCE-MIX WELL
SEASON TO TASTE WITH SALT AND PEPPER
FILL EACH PEPPER HALF WITH 4 OUNCES OF THE MEAT MIXTURE ARRANGE THE FILLED PEPPERS IN A BAKING PAN
POUR HOT WATER OR STOCK INTO PAN, AROUND PEPPERS, TO A DEPTH OF 1/4-INCH
BAKE @ 350 DEGREES FOR 30-45 MINUTES, UNTIL TOPS ARE LIGHTLY BROWNED
MOISTEN EACH SERVING WITH 2 OUNCES SAUCE
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 229 - Calories from Fat 120
Percent Total Calories From: Fat 52%, Protein 14%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 5g, Cholesterol 32mg, Sodium 561mg, Total Carbohydrate 20g, Dietary Fiber 1g, Sugars 0g, Protein 8g, Vitamin A 1017 units, Vitamin C 45 units, Calcium 0 units, Iron 2 units


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Green Beans with Sesame

16 servings

1 cup toasted white sesame seeds
3 tablespoons soy sauce
2 tablespoons sugar
1/4 cup dashi
2 pounds bias-cut fresh green beans

GRIND SESAME SEEDS TO A PASTE
COMBINE WITH SOY SAUCE AND SUGAR-MIX WELL
THIN WITH DASHI OR WATER, SET ASIDE
SIMMER THE GREEN BEANS IN BOILING SALTED WATER, UNTIL TENDER-CRISP
DRAIN, RINSE IN COLD WATER, AND DRAIN WELL
COMBINE BEANS AND SESAME MIXTURE-TOSS TO MIX WELL
SERVE IN SMALL PORTIONS, WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 81 - Calories from Fat 47
Percent Total Calories From: Fat 58%, Protein 16%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 347mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 206 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units


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Sesame-Dressed Asparagus

16 servings

1 cup toasted white sesame seeds
3 tablespoons soy sauce
2 tablespoons sugar
1/4 cup dashi
2 pounds fresh asparagus tips

GRIND SESAME SEEDS TO A PASTE
COMBINE WITH SOY SAUCE AND SUGAR-MIX WELL
THIN WITH DASHI OR WATER, SET ASIDE
SIMMER THE ASPARAGUS TIPS IN BOILING SALTED WATER, UNTIL TENDER-CRISP
DRAIN, RINSE IN COLD WATER, AND DRAIN WELL
COMBINE ASPARAGUS AND SESAME MIXTURE-TOSS TO MIX WELL
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 84 - Calories from Fat 47
Percent Total Calories From: Fat 56%, Protein 21%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 206mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 517 units, Vitamin C 19 units, Calcium 0 units, Iron 1 units


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Spinach Boreks

50 servings

2 pounds fresh spinach, cleaned and trimmed
1/4 cup unsalted butter
1/4 cup minced onion
1 tablespoon minced scallions
1 tablespoon minced fresh dill weed
1 pound finely crumbled feta cheese
1/2 teaspoon kosher salt
1/2 teaspoon white pepper
25 sheets frozen filo dough, thawed
1/2 cup melted unsalted butter

BLANCH SPINACH IN BOILING-SALTED WATER UNTIL WILTED
DRAIN, RINSE IN COLD WATER, AND DRAIN WELL
SQUEEZE DRY, MINCE FINE
HEAT 1/4 CUP BUTTER IN A SKILLET, OVER A MEDIUM FLAME
ADD ONIONS AND SCALLIONS
HEAT AND STIR FOR 4-5 MINUTES, REMOVE FROM HEAT
STIR IN SPINACH AND DILL-MIX WELL
STIR IN CRUMBLED CHEESE-MIX WELL
SEASON WITH SALT AND PEPPER
REMOVE 1 SHEET OF FILO DOUGH AND CUT IN HALF, LENGTHWISE BRUSH WITH MELTED BUTTER
PLACE 2 TABLESPOONS FILLING MIXTURE ONTO ONE END OF EACH STRIP
FOLD A CORNER OVER TO COVER THE FILLING AND FORM A TRIANGLE CONTINUE TO FOLD FILLING MIXTURE OVER, FORMING TRIANGLES TO THE END OF THE STRIP
FOLD REMAINING FILLED STRIP, SET ASIDE
REPEAT WITH REMAINING FILLING AND FILO DOUGH
PLACE ONTO A PARCHMENT-LINED BAKING SHEET
BRUSH WITH MELTED BUTTER
BAKE @ 375 DEGREES FOR 20-25 MINUTES
REMOVE FROM OVEN
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 80 - Calories from Fat 43
Percent Total Calories From: Fat 53%, Protein 10%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 16mg, Sodium 175mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 1366 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units


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Spinaci alla Romana

16 servings

6 pounds fresh spinach, washed and trimmed
3 tablespoons olive oil
1/4 cup small dice pork fat
3 tablespoons toasted pine nuts
3 tablespoons seedless raisins
kosher salt
pepper

BLANCH SPINACH IN BOILING WATER
DRAIN, RINSE IN COLD WATER, AND DRAIN WELL
HEAT OIL IN A LARGE SKILLET, OVER A MODERATE FLAME
ADD THE PORK FAT, HEAT AND STIR TO RENDER FAT
REMOVE CRACKLINGS WITH A SLOTTED SPOON
ADD THE SPINACH, PINE NUTS, AND RAISINS, HEAT AND STIR FOR 2-3 MINUTES, UNTIL HOT
SEASON TO TASTE WITH SALT AND PEPPER SERVE HOT
GARNISH WITH CRACKLINGS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 119 - Calories from Fat 68
Percent Total Calories From: Fat 57%, Protein 17%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 2g, Cholesterol 3mg, Sodium 209mg, Total Carbohydrate 8g, Dietary Fiber 2g, Sugars 0g, Protein 5g, Vitamin A 11443 units, Vitamin C 48 units, Calcium 0 units, Iron 5 units


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Steamed Asparagus with Sesame and Miso

16 servings

1/2 cup toasted white sesame seeds
1/2 cup white miso
1/4 cup Mirin
2 pounds fresh asparagus tips

GRIND SESAME SEEDS TO A PASTE
COMBINE WITH MISO-MIX WELL
THIN WITH MIRIN, SET ASIDE
SIMMER THE ASPARAGUS IN BOILING SALTED WATER, UNTIL TENDER-CRISP
DRAIN, RINSE IN COLD WATER, AND DRAIN WELL
COMBINE ASPARAGUS AND SESAME MIXTURE-TOSS TO MIX WELL
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 67 - Calories from Fat 29
Percent Total Calories From: Fat 43%, Protein 24%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 317mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 520 units, Vitamin C 19 units, Calcium 0 units, Iron 1 units


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Steamed Green Beans with Sesame and Miso

16 servings

1/2 cup toasted white sesame seeds
1/2 cup white miso
1/4 cup Mirin
2 pounds fresh bias-cut green beans

GRIND SESAME SEEDS TO A PASTE
COMBINE WITH MISO-MIX WELL
THIN WITH MIRIN, SET ASIDE
SIMMER THE GREEN BEANS IN BOILING SALTED WATER, UNTIL TENDER-CRISP
DRAIN, RINSE IN COLD WATER, AND DRAIN WELL
COMBINE THE GREEN BEANS AND SESAME MIXTURE-TOSS TO MIX WELL
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 72 - Calories from Fat 28
Percent Total Calories From: Fat 40%, Protein 18%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 319mg, Total Carbohydrate 7g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 390 units, Vitamin C 9 units, Calcium 0 units, Iron 1 units


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Steamed Spinach with Sesame

16 servings

1 cup toasted white sesame seeds
3 tablespoons soy sauce
2 tablespoons sugar
1/4 cup dashi
2 pounds cut fresh spinach

GRIND SESAME SEEDS TO A PASTE
COMBINE WITH SOY SAUCE AND SUGAR-MIX WELL
THIN WITH DASHI, SET ASIDE
SIMMER THE SPINACH IN BOILING SALTED WATER, UNTIL TENDER-CRISP
DRAIN, RINSE IN COLD WATER, AND DRAIN WELL
COMBINE SPINACH AND SESAME MIXTURE-TOSS TO MIX WELL
SERVE SLIGHTLY WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 84 - Calories from Fat 48
Percent Total Calories From: Fat 57%, Protein 20%, Carbohydrate 22%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 250mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 3821 units, Vitamin C 16 units, Calcium 0 units, Iron 2 units


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Steamed Spinach with Sesame and Miso

16 servings

1/2 cup toasted white sesame seeds
1/2 cup white miso
1/4 cup Mirin
2 pounds fresh spinach

GRIND SESAME SEEDS TO A PASTE
COMBINE WITH MISO-MIX WELL
THIN WITH MIRIN, SET ASIDE
SIMMER THE SPINACH IN BOILING SALTED WATER, UNTIL TENDER-CRISP
DRAIN, RINSE IN COLD WATER, AND DRAIN WELL
CUT THE SPINACH INTO EQUAL PORTIONS
COMBINE THE SPINACH AND SESAME MIXTURE-TOSS TO MIX WELL
SERVE WARM OR AT ROOM TEMPERATUR


This page last updated on 28 May 2001.
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