OPERATIC RECIPES
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Chicken Tetrazzini
Serves 8 -10
Cut up meat from 1 boiled chicken - about 2 - 3 cups
1/2 lb. dry macaroni or spaghetti
1/2 cup blanches, slivered almonds
1/2 lb. sliced mushrooms, sautéed in 2 tablespoons
butter
3 tablespoon dry white wine
3 tablespoons butter
2 tablespoons flour
2 cups chicken broth
1 cup whipping cream
Preheat oven to 375ºF. Place cut up chicken in bowl.
Boil macaroni or spaghetti in salted water until tender.
Drain and add almonds. Sauté the mushrooms in butter
and add the white wine to the pan. Make a sauce of the 3
tablespoons butter, flour and chicken broth. Remove from
heat and stir in whipping cream. Add half the sauce to the
chicken and half to the macaroni and mushrooms. Place the
macaroni in a greased baking dish. Make a hole in the
centre. Place the chicken in it. Sprinkle the top with
grated parmesan cheese. Bake about 30 minutes until lightly
browned and heated through.
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Chicken Caruso
1 package chicken breast cutlets
Flour
Butter
Olive oil
1 small package fresh mushrooms, cleaned and sliced
1 onion, chopped
2 to 3 garlic cloves
3 to 6 slices proscuitto (Italian ham), cut into bite-sized
pieces
1 pint heavy cream
1 cup good-quality vermouth (not cooking variety found in
grocery store)
1 (8 ounce) package mozzarella
Clean chicken and cut into bite-sized pieces. Coat pieces
with flour and sauté in butter and oil. Place
sautéed pieces of chicken in a baking pan. In pan
drippings sauté the onion, garlic, mushrooms
and proscuitto for 3 to 5 minutes. Add heavy cream and
vermouth; bring to a boil. Pour mixture over chicken pieces
and bake in 350 degree (F) oven for 35-40 minutes. Remove
and place sliced mozzarella cheese on top of the chicken.
Bake 5 minutes until cheese is melted.
Spaghetti Caruso
Makes 6 servings
4 tablespoons olive oil, divided
2 cloves garlic, peeled and cut in half
2 cups chopped onions
1/2 pound chicken livers, cut in quarters
1/2 pound mushrooms, sliced
1 (16-ounce) can tomato paste
1 (28-ounce) can plum tomatoes
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1 bay leaf
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon sugar
1 pound uncooked spaghetti
1 cup grated Parmesan cheese, divided
In a large, straight-sided skillet, heat 3 tablespoons
oil over medium heat. Add garlic and sauté for 2
minutes. Remove garlic and discard. Add onions to skillet
and saute for 3 minutes. Add livers and mushrooms; brown for
5 minutes. Add tomato paste, 1/2 cup water, canned tomatoes,
thyme, basil, bay leaf, salt, pepper and sugar. Stir well
until combined. Lower heat, cover and simmer for 30 minutes.
Meanwhile, in a large pot, cook spaghetti according to
package directions, adding remaining tablespoon of olive oil
to the cooking water. Drain. Place spaghetti on a heated
serving platter and sprinkle with 1/2 cup Parmesan cheese.
Spoon half of the spaghetti sauce on top; toss. Serve
immediately, passing the remaining sauce and cheese at the
table.
Caruso Cocktail
Ingredients:
2 oz Gin
1 oz Dry Vermouth
1 oz Creme de Menth (green)
Glassware : Cocktail Glass
Shake all the ingredients in a shaker with ice and strain
into a cocktail glass.
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Peach Melba
Ingredients (6 servings)
2 tb Sugar
1 tb Cornstarch
12 oz Package frozen raspberries, defrosted
1/3 cup Currant jelly
1 pt Vanilla ice cream
6 Canned peach halves, well drained
1/2 cup Fine, dry macaroon crumbs
1/2 cup Heavy cream, whipped
Combine sugar and cornstarch in a saucepan. Stir in
raspberries and jelly. Bring to a boil over moderate heat.
Reduce heat to low and continue to cook and stir for five
minutes until smooth and thickened. Press sauce through a
sieve; chill thoroughly. To make Melba, place a small scoop
of ice cream in the bottom of a sherbet glass. Cover with a
peach half. Top with raspberry sauce and sprinkle with
macaroon crumbs. Garnish rim with a fluting of whipped
cream. Serves 6.
Melba Toast
Originally a split slice of toasted bread, retoasted; now
a thin slice of bread dried in the oven to a golden-brown
colour. Allegedly based on toast served to her when she was
unwell (or, it has ungallantly been suggested, trying to
lose weight).
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Disclaimer: I'm not a cook! I have simply reproduced
these recipes. I haven't tried them, but they look nice
enough. Give them a try but don't blame me if you don't like
them.
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