Cannoli with Ricotta and Chocolate Chips

If you like cannolis you will LOVE these!  Yes, they do take some time but they will be the best cannolis you have ever had.  Be sure to use whole milk ricotta.  You will also need the cannoli tubes that you can get at a specialty kitchen store like Sur La Table or Williams Sonoma. 

Ingredients:
For the filling:
2 cups whole milk ricotta
1/2 cup powdered sugar
1/2 tsp vanilla
2 oz chocolate chips
zest of one orange
powdered sugar for dusting

For the shells:
1 1/2 cups all purpose flour
1 TBSP sugar
1/2 tsp ground cinnamon
2 TBSP chilled unsalted butter, cut into cubes
8 TBSP limoncello or other lemon or orange liqueur
1 egg white, lightly beaten
canola oil, for frying

Make the filling:
Place the ricotta in a colander and pat dry with paper towels.  Take your time and get in as dry as you can.  Transfer to a large bowl.  Add powdered sugar, vanilla, chocolate chips, and orange zest, mix until smooth.  Transfer the mixture into a piping bag with a large tip.

Place in refrigerator for at least 20 minutes.  Don't fill the cannolis until you are ready to serve them or they will become soggy.

Make the Cannoli shells:
In a medium bowl, whisk together the flour, sugar, and cinnamon.  Using your fingertips or a food processor, blend in the butter just until the mixture resembles coarse meal.  Drizzle limoncello over the mixture and gently stir with a fork until incorporated.  Turn the dough out onto a sheet of plastic wrap.  The dough will still look dry and crumbly.  Gather together into a ball, wrap in plastic wrap, and refrigerate for 45 minutes to an hour.

Remove the dough from the fridge and work it into a ball.  Cut into 4 even pieces.  On a lightly floured surface, roll out one piece to 1/8 inch thickness.  Cut out 2 or 3 (4 inch) rounds.  Transfer to a parchment lined cookie sheet and keep covered with plastic wrap.  Roll out the the remaining dough and cut rounds the same way.  Gather the scraps, re-roll and cut again.

These were a little thick.  Roll yours out thinner.

Fill a heavy 4-quart pot with oil to a depth of 2 to 3 inches.  Heat over medium heat until a thermometer reads 375 degrees.  

Brush the bottom edge of 1 dough round with egg white.  Wrap a dough round around 1 cannoli tube with egg white-brushed end overlapping other end and gently press edges together to seal.  Make 5 more shells in the same manner.  Keep remaining rounds covered with plastic.
Working in batches, fry the formed shells in hot oil until a deep golden brown, about 1 minute.  Transfer to a paper towel to drain and cool for 5 minutes.  Stand the tubes upright and tap gently on the counter top to loosen the shells.  Twist the tubes to remove the shells.

Repeat with the remaining dough.  Pipe the filling into the shells and dust with powdered sugar. 

Vanilla Panna Cotta

Panna Cotta in Italian means "cooked cream".  There isn't much cooking in this recipe though.  Sour cream and buttermilk add an acidic element giving it a delicate finish.   Serve it with a berry sauce or a sprig of mint and fresh mixed berries.  Try to find the Madagascar pure vanilla bean paste at a specialty store.  It make a big difference in the vanilla taste that you will get vs. regular vanilla extract. 

Ingredients:
1 1/2 tsp powdered gelatin
1 TBSP water
2 cups sour cream
1/2 cup plus 1 TBSP buttermilk
1 1/4 tsp vanilla paste
2/3 cup granulated sugar
1 cup creme fraiche

Pour the water and the gelatin in a small glass and let sit for about 5 minutes to soften.

In a medium bowl whisk together the sour cream, buttermilk, vanilla and sugar.

In a small saucepan pour about 1/2 cup of the sour cream mixture over medium low heat.  Heat just until warm and add the gelatin stirring to dissolve.  Rub a little between your fingers, it should not feel gritty.

Let cool for about 5 minutes and then stir into the sour cream mixture.
Whisk the creme fraiche in a medium bowl until it is thick and holds its shape.

Fold in the sour cream mixture.

Strain through a fine mesh conical strainer into a bowl with spout or liquid measuring cup.  Pour into six 4-5 ounce ramekins or molds.

Refrigerate for at least 5 hours or let set for up to 2 days.
To unmold, run a paring knife about 1/4 inch deep around the edge of each panna cotta.  Dip the bottom 2/3 into a bowl of very hot water just long enough to unmold.  If  you leave it in too long it will liquefy the dessert.  Invert onto a serving plate.  Serve with fresh mint and mixed berries.

Recipe from Thomas Kellers Ad Hoc Cookbook

Summer Salad with Orange-Sherry Vinaigrette

Salad to me is either really good or just OK.  This salad is really good!  The dressing has a nice complex flavor and is made with Sherry vinegar.  Sherry vinegar is a Spanish gourmet wine vinegar made from Sherry.  The vinegar is aged in American oak for at least 6 months to be considered a true sherry vinegar.  The orange supremes are also easy to cut and add a pop of color and freshness to the salad.  

Ingredients:
3 Navel Oranges
1/2 cup small sweet onions, peeled and thinly sliced
2 TBSP Sherry Vinegar
1 tsp Dijon mustard
1 TBSP chopped fresh mint
1 TBSP finely grated orange zest
12 ounces mixed lettuces, washed and dried
6 TBSP extra virgin olive oil
kosher salt
freshly ground black pepper

Zest the oranges and set zest aside.  About 1 TBSP of zest.

To prepare orange supremes, trim the peel of each orange with a sharp paring knife to expose the segments.  Working over a small mixing bowl to catch the juices, remove the segments from the membranes.

cut the segments inside of the membranes at a 45 degree angle

Discard any seeds.  Squeeze the membranes to get out any extra juice. Place the orange segments in one bowl and save the juice in another bowl.
Soak the onion slices in a small bowl of ice water for about 5 minutes.  Drain and pat them dry.  Place the onions in a large salad bowl.  Set aside.

Pour the reserved orange juice into a small saucepan and heat over medium low until the juice has reduced to a thin syrupy consistency.  It should take about 3-4 minutes.  Remove from heat and let cool.
In the large bowl with the onions add sherry vinegar, olive oil, reduced orange juice, Dijon mustard, mint, and orange zest.  Season to taste with salt and pepper.

Add lettuce and toss well.  Place the orange segments on top and serve on chilled plates.

Recipe from Sur La Table

Penne with Vodka Cream Sauce

No more Prego!  Try this homemade vodka cream sauce with penne.  You will think you forgot something this recipe is so easy.  I have had this recipe for 10 years now and its one of my favorites.  Use a decent brand of vodka.  A cheap vodka will ruin this sauce.  If you can get San Marzano tomatoes you will notice a sweeter and less acidic taste. 

Ingredients:
1 tablespoon extra virgin olive oil
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 28 oz can crushed tomatoes, cento or san marzano brand 
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, chiffonade
Parmesan cheese freshly grated

Heat a large sauce pan over medium heat.  Add the olive oil and butter.  Once the oil is hot add the shallots and cook for about 2 minutes before adding the garlic.  Cook the shallot and garlic for an additional 1 minute.

Add the vodka and reduce heat to medium low.  Reduce down until there is about 1/2 cup of liquid left.  Add the chicken stock and crushed tomatoes.  Simmer on low heat for 15 minutes.  Season with salt and pepper.

In the mean time cook your pasta according to direction on the box.  Turn the heat off of the sauce and add the heavy cream.

Stir the cooked pasta into the sauce and garnish with basil and Parmesan cheese. 

Recipe adapted from Rachel Ray

French Bread with Herbed Butter

Who doesn't love a fresh loaf of bread.  The smell, the chewy texture that just melts in your mouth.  Then you slather it with a good butter.  Yum!  My house has that bakery smell right now.  This bread recipe is really good and fairly easy to make.  Throw your ingredients into your stand mixer and it pretty much does all of the work.   

Ingredients:
1 package dry yeast (2 1/4 tsp)
1 TBSP granulated sugar
1 14 tsp salt
2-2 1/2 cup all-purpose flour, divided
3/4 cup plus 2 TBSP warm water  (115-120 degrees)
1 TBSP olive oil
1 egg white

6 TBSP unsalted butter, softened
1 TBSP fresh herbs (chives, oregano, thyme) minced

Make the bread:
In the bowl of an electric stand mixer, stir together yeast, sugar, salt, and 1 cup of flour.  Add the warm water and the oil.  Using the regular beater mix on medium speed for 3 minutes.

Change the beater to the dough hook.  Add flour as needed so that the dough isn't sticky and beat for another 6 minutes.  Add flour 1 TBSP at a time.

Place the dough ball on a floured surface, cover with a cloth and let rest for 10 minutes.

Punch down the dough and shape into a long narrow loaf.  Place on an oiled pan, cover and let rise in a warm place for 30 minutes.

Preheat oven to 375 degrees.  Brush the loaf with egg white and with a serrated knife cut a few slits along the top of the dough.  Bake for 20-25 minutes until bread is a golden brown and smells delicious.  Move to a wire rack to cool.

Make the butter:
In a small bowl combine the butter and the herbs.

Place in refrigerator for at least 30 minutes.  Serve with the french bread.