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Bring a pot of salted water to boil. Prepare a large bowl of ice water (1/2 ice and 1/2 water). Place the basil in boiling water for 2 minutes. Carefully transfer to ice water and chill. Transfer to drain on paper towels or clean kitchen towel.

Purée the basil in a food processor

Add the oil and salt and pepper, stir well

Let sit for at least 1 hour, strain out solids.

Store oil under refrigeration

Yield:

"3 cups"

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Cannelloni/Stuffed Pasta filling - Spinach with three cheeses

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Italian Pastas/rice

Amount Measure Ingredient -- Preparation Method

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2 tablespoons extra virgin olive oil

5 ounces spinach

1/4 cup yellow onion -- minced

1 teaspoon garlic -- minced or pressed

1/2 cup grated mozzarella cheese

2 ounces goat cheese

1/4 cup grated parmesan cheese

salt and pepper

heat the oilm in a sauté pan. Add the spinach and cook until wilted. Remove and transfer to clean towel. Squeeze to remove any excess moisture and then chop spinach

Add the onions and garlic to the pan and cook until soft

Combine the cheeses in bowl, add the spinach mixture and stir to combine

Season with salt and pepper

Yield:

"1 1/2 cups"

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Canneloni /Stuffed Pasta Filling - Margherita

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Pastas/rice

Amount Measure Ingredient -- Preparation Method

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3/4 pound plum tomatoes -- peel seeded and diced

1/2 cup grated mozzarella

1/4 cup ricotta cheese

1/4 cup grated parmesan cheese

16 each basil leaves -- chiffonade

The traditional term for peeled, seeded and diced tomatoes is: concassée. The traditional method to prepare this begins with bringing a pot of water to a boil and preparing a large bowl of ice water. Meanwhile, slice a shallow 'X' into the stem end of the tomato. Carefully lower each tomato into the boiling water and after 30 second or so, transfer to the ice bath. The skin from the tomato should easily peel away from the fruit. Quarter the peeled tomatoes lengthwise and remove the seeds. Slice each quarter into thin strips and across the strips into small cubes. If you have a 'Y' peeler, you can peel the tomatoes and dice as noted. This will save considerable time and the dice will be more firm. This may be a plus or minus depending on the type of recipe you are planning to prepare. I generally use the boiling method if the recipe is for a cooked (hot) dish and the peeler method for cold dishes, garnishes and salads.

Combine all the ingredients and blend carefully

Yield:

"1 1/2 cups"

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Chicken Pho

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Asian Entree, Pork

Pastas/rice Soup/stock

Amount Measure Ingredient -- Preparation Method

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4 ounces rice vermicelli

1 each cinnamon stick

1 5" ginger root -- halved lengthwise

1 each star anise

5 cups chicken stock

12 ounces chicken breast half without skin -- sliced into thin strips

1/2 cup red onion -- thinly sliced

1/2 cup shredded carrot

1/4 cup scallions -- green parts only sliced

1/4 cup fish sauce

2 tablespoons fresh lime juice

1 head bibb lettuce leaf

2 cups bean sprouts

1/2 cup fresh cilantro leaves

1/2 cup fresh mint leaves

2 each thai chile -- sub serrano or jalapeno sliced

1 each lime -- cut into wedges

Place the rice vermicelli in a large bowl and cover with boiling water. Set for 5-8 minutes to soften. Drain and set aside

Char the cinnamon, anise and ginger over an open flame. Scrape the blackened skin from the ginger

Place the stock in a large pot and bring to a boil. Reduce to a simmer and add the charred cinnamon, anise and ginger. Let simmer for 20 minutes and remove the charred food.

Add the chicken strips to the stock and cook for 10 minutes. Stir in the red onions, carrots, scallions, fish sauce and lime juice.

Portion the noodles in bowls. Arrange a few pieces of lettuce in the bowl. Strain the solids from the stock and portion into the bowls over the noodles. Ladle some stock into the bowls and garnish with spouts, cilantro, mint, peppers and lime wedges.

Description:

"Vietnamese Noodles with chicken"

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Classic cannelloni

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Italian Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Egg Pasta

1/4 cup olive oil

12 ounces ground meat - 90/10

1/4 cup chopped onion

1 teaspoon minced garlic

1 fluid ounce dry sherry

1 each egg

1/2 cup grated parmesan cheese

2 ounces prosciutto -- diced

2 ounces mortadella -- diced

2 tablespoons minced parsley

Béchamel

Sauce Marinara

Preheat oven to 450°

Roll pasta into sheets, cut into 4" x 5" rectangles, cook al dente, drain, rinse and hold in cold water

Sauté the meat in oil until lightly browned, removethe meat with a slotted spoon. Add the onions, sauté to light brown, add the garlic and stir for one minute

Deglaze the pan with the sherry and transfer to a food processor. Add the egg, cheese, cured meats and parsley, and pulse 5 or 6 time to combine

Place one of the cooked pasta sheet on work surface, sprinkle with 1 1/3 tablespoon of filling and roll loosely.

Spoon marinara into baking dish, place cannelloni on top, spoon bechamel over top of cannelloni . Cover with foil

Bake covered at 450° for 20 minutes, uncover and bake for 10 minutes more.

Yield:

"12 each"

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Classic Tomato Sauce

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- French Pastas/rice

Sauces

Amount Measure Ingredient -- Preparation Method

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2 fluid ounces Clarified Butter

4 ounces Onion -- brunoise

2 ounces Celery -- brunoise

2 teaspoons Garlic -- minced

2 tablespoons Flour

8 ounces Brown Stock

1 pound plum tomato -- seeded, diced

16 fluid ounces Tomato Purée

2 each Bay Leaf

In a heavy pan, heat the clarified butter and cook the onion and celery until browned. Add garlic and cook for 2 minutes

Add flour to create blonde roux. Cook for 5 minutes. A roux is used to thicken liquids to make sauces and is a blend of equal amounts by weight of flour and fat - usually clarified butter. There are three traditional types - White, blond and brown. Place the fat in a heavy pan or skillet. Over medium high heat, melt the fat and stir in the flour all at once. For a white roux, cook stirring for about 2 minutes -- for blond 4-6 minutes and for brown 8-10 minutes.

Add brown stock, stir until smooth

Add the tomatoes, tomato purée and bay

Cover and simmer as time allows

Yield:

"1 quart"

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Conchiglie With Spinach And Pancetta

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Italian Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Lb Shell Pasta

2 Tablespoons olive oil

2 C Heavy Cream

1/2 C Tomato Purée

1/2 C Grated Parmesan Cheese -- divided in 1/2

2 Oz Pancetta -- diced

1 10 Oz Bag Spinach -- washed

Preheat oven to 350°

In a small sauce pan, heat the oil over medium heat. Stir in the cream and tomato puree. Heat through. Remove from heat, add 1/2 of the cheese, stir to blend and season to taste.

In a 10 - 12" sauté pan, cook the pancetta for 3 minutes, add the spinach cook just to wilt the greens. Remove pan from heat.

Cook pasta per directions on the package, drain and transfer to mixing bowl. Add greens and sauce and stir together. Place in casserole, sprinkle with the remaining cheese

Bake at 350° for 25 minutes

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Egg Pasta

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup Flour

1 cup Semolina Flour

2 each Egg

1/2 teaspoon Salt

1 tablespoon Olive Oil

2 tablespoons water

This is the traditional method. Mix the flours together on the work surface then form into a pile. Form a well in center of pile. Crack the eggs into well, add the salt, oil and as much water as needed. Using your fingers or a fork, begin by blending the liquid ingredients in the well and then begin moving outward to incorporate the flours. Continue working liquid into flours. Once it has come together, begin kneading the dough until soft and pliable.

The modern alternative method. Place the flours in a food processor with a pinch of salt and the olive oil. Pulse to cut in the oil. Add eggs and process to form dough. If the dough is too dry, add 1 teaspoon at a time to form dough. Let run for 1 minutes to knead the dough.

After either method, form the dough into a disk, wrap in plastic wrap and refrigerate for 30 minutes

For a softer dough use straight all purpose flour. This dough is better for stuffed pasta applications

To prepare the pasta by hand, knead the dough until very smooth and almost plastic like. Roll out with rolling pin and cut

OR follow the directions for your pasta machine

Due to a number of variables, the amount of liquid (Eggs, oil and water) will vary in this recipe depending on the time of year, the way the flours have been stored and the actual size of the eggs used. Additional liquid may be necessary to prepare the pasta dough. Experience is the best guide. To judge the proper consistency, rest the disk of dough on the edge of your hand. The dough should slightly drupe on either side of your hand.

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Farfalle With Sausage And Smoked Mozzarella

Recipe By: Chris Koch

Serving Size : 1

Categories : C -- Italian Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

16 Oz Italian Sausage -- sweet or hot

2 Tbsp Butter

2 Tbsp Olive Oil

1 C Fresh Sage -- minced

1 Ea Onion -- slice thin

2 Cloves Garlic -- minced

2 C Chicken Stock

16 Oz farfalle -- cooked

16 Oz Smoked Mozzarella -- shredded

Bring a pot of salted water to a boil. The rule of thumb when cooking pasta is 7 quarts of water per 1 pound of dry pasta. Cook the pasta per directions on box.

In a heavy skillet, brown the sausage on both sides, add enough water to the pan to cover the sausage 1/2 way up and simmer for 20 minutes, turning after 10 minutes. Remove the sausage from the pan, slice into rounds. Discard the cooking liquid

Wipe out the skillet and add the butter, add onions, sage and garlic. Cook until onions just begin to brown around the edges.

Add the stock and bring to boil, reduce the volume by 1/2

Add the pasta, stir to coat, transfer to platter, top with shredded mozzarella

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Farfalle with white clam sauce

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Italian Entree, Aquatic

Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound farfelle

16 ounces chopped clams

1/4 cup olive oil

2 cloves garlic -- minced

2 tablespoons flour, all-purpose

1/3 cup dry white wine

1/2 teaspoon crushed red pepper

3 tablespoons fresh flat-leaf parsley -- minced

Drain the juice from the clams and reserve the juice

Heat the olive oil in a heavy skillet

Add the garlic and cook while stirring for 1 minute

Add the flour and stir for 1 minute

Add the reserved cooking water, white wine and reserved clam juice and whisk until thickened slightly

Add the clams, pepper and parsley and simmer for about 15 minutes

Bring a pot of salted water to a boil. The rule of thumb is 7 quarts of water per 1 pound of dry pasta. Cook the farfalle per directions. Reserve 1 cup of cooking water for every 4 recipe portions.

Pour the sauce over the farfalle and toss to combine

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Filling for stuffed pastas - basic spinach and cheese

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 ounces spinach

1/4 pound Ricotta Cheese -- drained

2 tablespoons Parmesan Cheese -- grated

salt and pepper

1 each Egg -- lightly beaten

Bring a pot of water to a boil.

Blanch the spinach for 10 seconds. Remove, drain and let cool. Place the spinach in a kitchen towel and squeeze out the excess water. Chop the spinach finely

In a large mixing bowl, combine the spinach, ricotta, parmesan. Taste and add any salt and or pepper.

Mix in the egg. Use as desired

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Fresh basil, fresh mint and orange pesto

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Italian Pastas/rice

Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 ounces Walnuts -- Toasted

2/3 cup Fresh basil -- Packed

2/3 cup Fresh mint -- Packed

2 tablespoons Orange juice

2 cloves Garlic

4 tablespoons Extra virgin olive oil

Toast walnuts and a 350° oven for 15 minutes. Toasting nuts adds a tremendous amount of flavor. Toasting in a pan on the stove often ends with scorched or burnt nuts. The best way to toast nuts is to place them on a lipped baking sheet or shallow baking dish. Place them in a pre-heated 350° oven and begin by toasting for 10 minutes. Increase the length a few minutes at a time until the desired color is achieved.

Place the basil and mint into a food processor, and chop fine

Add the walnuts, and pulse it until ground fine

Add the orange juice, garlic, and olive oil, process until desired texture is obtained. Texture can be chunky or very smooth purée

Freeze excess in ice cube trays. Once frozen, remove from trays and pack in zip-lock plastic bags.

Yield:

"2 cups"

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Fresh Mint Pesto

Recipe By: Chris Koch

Serving Size : 0

Categories : C -- American - NE Condiments

Pastas/rice Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup fresh mint leaves -- packed

2 cloves garlic -- peeled and chopped

1 each lemon -- juiced

salt and pepper to taste

Extra virgin olive oil -- as needed

Place mint, garlic and lemon juice in food processor and pulse to combine

With processor running (for smooth consistency) or pulse, drizzle in oil to desired final consistency

Use over pasta, steamed vegetables, lamb roast

Yield:

"1 cup"

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Fresh Tomato Sauce

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Italian Pastas/rice

Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon Olive Oil

1/2 cup Onion -- chopped

1 clove Garlic -- minced

1 1/2 cups plum tomato -- concassée

1/2 bunch Fresh Basil

1/2 each Bay Leaf -- crumbled

Heat the oil in a skillet or sauté pan over medium heat. Add the onions and cook until golden - about 5 minutes. Add the garlic and cook for 2 minutes

Add the tomatoes, herbs and season. Simmer for 5 minutes.

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Gnocchi

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Pastas/rice

Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds russet potatoes

1 cup flour, all-purpose -- plus additonal as needed

1 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 each egg -- beaten

1/4 cup grated parmesan cheese

Preheat oven to 400°. Bake the potatoes for about 1 hour or until internal temp of 190°

When just cool enough to handle, remove the skins with a paring knife and press the cooked flesh through a ricer

In a large bowl, combine all the ingredients and work to form a dough, adding additional flour if needed to produce a soft but not sticky dough. Turn out onto a floured work surface and knead for 5 minutes.

Working with 1/4 of the dough at a time (keeping the rest covered, roll into a rope about 3/4 inch thick, cut into 1/2 inch pieces. Roll into balls and press lightly into a butter paddle while rolling down. Transfer to a baking sheet.

Bring 4 quarters of water to a boil, add the gnocchi and stir with wooden spoon. As soon as they float, remove and drain for 2-3 minutes.

Sauce as desired.

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Herb couscous

Recipe By: Chris Koch

Serving Size : 4

Categories : Pastas/rice Sides

Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups water

1 teaspoon salt

1 cup couscous

2 tablespoons fresh flat leaf parsley

2 tablespoons fresh basil

Bring water and salt to boil, stir in couscous, cover, remove from heat, let sit for 5 minutes

Mince herbs fine, stir into couscous

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Herb Pasta

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup flour, all-purpose

1 cup semolina flour

3 each eggs

4 tablespoons mixed fresh herbs, parsley, rosemary, thyme, sage

1 tablespoon olive oil

water as needed

Combine the flours on a work surface. Using your fingers, form a well in the center of the pile

Break the eggs into the center and add the oil

Begin mixing the eggs with a fork. As the eggs are mixed, the flour will begin to mix in as well. Continue mixing until the flour and eggs are mixed well. You may need to add a bit of water if the dough is too dry. Add only a teaspoon at a time. Gather the dough into a ball and knead until smooth. This will take a bit of time. Form the dough into a disk. Rest the dough for 30 minutes wrapped in plastic. Roll out and cut as desired.

OR use a food processor. Add everything except water and run to form a ball of dough. Add water if needed. The dough should be firm yet flexible. Let the processor run for 1 minute to knead the dough. Wrap in plastic and rest for 30 minutes before rolling out and cutting.

A note: to determine if the dough is the proper consistency, form the dough into a disk, flattened slightly. Turn one of your hands with the fingers together and the thumb on top. Center the disk over the thumb and lay the disk on the edge of the hand. The disk should slightly droop over the hand. If the dough is too wet, the dough will form around your hand, and if too dry, the dough will maintain it's rigid shape.

Use your pasta machine to roll out the dough, or roll by hand to desired thickness

Yield:

"1 pound"

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Herb Pasta with Grill Chicken, Sundried Tomato, Black Olives

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - CA Entree, Poultry

Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Herb Pasta

4 each Chicken Breast -- s/b

1/4 cup Olive Oil -- divided

1 clove Garlic -- minced

1/2 teaspoon Fennel Seed

1 cup yellow onion -- slice thin

1/4 cup Sun-Dried Tomatoes -- rehydated

1/4 cup Black Olives -- quartered

1/4 cup Parmesan Cheese -- grated

Prepare and cook the herb pasta per recipe.

In a morter, gring the fennel seeds fine, combine with half of the oil and garlic to form a paste. Coat the chicken with the paste, cover and refrigerate for 2 hours

Heat the grill and cook the chicken to 3/4 done. The chicken will finish cooking in the sauce.

Heat the remaining oil and cook the onions and sun-dried tomatoes in a sauté pan or skillet for 5 minutes stirring to prevent sticking and burning. Add the olives and cook for 3 minutes or so. Slice the chicken breast into thin strips and add to the sauce to cook through

Plate the pasta and top with chicken and sauce

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Lemon - thyme pesto

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Italian Pastas/rice

Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2/3 Cup Fresh flat leaf parsley -- Pack

1/4 Cup Pine nuts

3 Tablespoons fresh thyme

1 Tablespoon Lemon zest

1 Tablespoon Lemon juice

1/2 Cup Olive oil

In a food processor, pulse the parsley and thyme together until very finely minced

Add the pine nuts and pulse until combined

Add the lemon zest, lemon juice, and the olive oil. Pulse the unit until desired texture is obtained - can be anything from thick and chunky to a very smooth purée

Yield:

"1 1/2 Cups"

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Lemon Parsley Couscous

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Middleastern Pastas/rice

Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 3/4 cups chicken stock

1/4 cup fresh lemon juice

1 tablespoon extra virgin olive oil

1 1/2 cups couscous

2 tablespoons fresh flat leaf parsley -- minced

2 teaspoons lemon zest

salt to taste

In a sauce pan with a lid, bring the water, juice and oil to a boil. Remove from heat and stir in the couscous, parsley and zest

Cover and let stand for 5 minutes. Fluff with fork

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Lemon Pilaf

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Indian Eastern Pastas/rice

Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup basmati rice

1 tablespoon ghee -- sub clarified butter

1 teaspoon mustard seeds

1 clove garlic -- minced

1/2 teaspoon turmeric

1 1/2 tablespoons lemon juice

3 tablespoons water

2 each kari leaves

1/4 cup roasted cashews -- chopped

1/2 teaspoon green chilies -- minced

1 each mango -- peel, pit and dice

Place 1 1/2 cups of water for every cup of rice in a sauce pan with a lid, bring to a boil. Rinse the rice until the water is clear. Add the rinsed rice to the boiling water, bring back to a boil, cover and turn heat to the lowest setting. Set timer for 15 minutes. Uncover after 15, stir and cover off the heat

Heat the ghee in a pan, add the mustard seeds and allow to pop (may need to cover pan)

Add the garlic, turmeric, lemon juice, kari leaves and water, bring to boil

Add the nuts, chilies, and stir to blend, remove the kari.

Add the rice and stir to coat

Garnish with mango

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Linguini With Clams In Red Sauce

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - NE Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Lb Linguini

1/4 C Olive Oil

2 Cloves Garlic -- minced

3/4 C White Wine

28 Oz Plum Tomatoes -- concassée

1 Tbsp Fresh Oregano

1/2 Tsp Black Pepper

3 Doz Clams -- scrubbed

1/3 C Fresh Parsley -- minced

Cook pasta in boiling water per box directions

In a heavy pot, heat the oil and cook garlic very briefly (do not brown), add the wine, reduce by 1/2

Add the tomatoes, oregano, and pepper. Bring to low boil

Add the clams, cover, reduce to simmer. After 5 minutes, check and discard any clams not opened

Add 3/4 of the parsley and remove from heat

Remove clams from 2/3 of the shells, leaving 1/3 clams in shell

Add clams to sauce. Sauce pasta, garnish with clams in shells

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Linguini With Crab And Wild Mushrooms

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - NE Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup Clam juice or seafood stock

1/2 teaspoon Saffron

1 1/2 ounces Butter

1/2 pound Shiitake Mushrooms -- remove the stems and slice the caps thin

1 each Scallion -- slice thin

1 tablespoon Tomato Paste

1/2 pound Crab Meat

2/3 tablespoon Fresh Tarragon -- minced

1 pound Linguini -- cooked

Combine clam juice and saffronin a small sauce pan. Bring to boil, remove from the heat and let steep.

In a heavy pan, melt the butter and sauté the mushrooms and season with salt and pepper

Add 1/2 of the scallions, then the tomato paste. Add the clam juice with saffron

Add the crab and tarragon, stir to combine and reduce heat to lowest setting for 5 minutes.

Sauce the pasta, garnish with remaining scallions.

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Maccheroni alla Chitarra - ragù d' angnello

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Egg Pasta

3 cloves garlic -- halved

2 tablespoons fresh rosemary

2 tablespoons fresh thyme

1/3 cup extra virgin olive oil

1 small hot pepper -- seeded cut in thin strips

2 each red bell pepper -- seeded cut in thin strips

1 each bay leaf

1 pound ground lamb

2/3 cup red wine

1 pound plum tomato -- seeded and diced

1 teaspoon kosher salt

1/4 teaspoon fresh ground black pepper

2 ounces pecorino romano -- shredded

Prepare the fresh pasta per recipe and cut on a Chitarra or set pasta machine for fettuccini size

Mince the garlic, rosemary and thyme together and set aside

Heat the oil in a heavy pan and cook the minced mixture until softened. Add the peppers, bay and cook for 1 minute. Add the lamb and brown.

Deglaze the pan with the wine and boil to evaporate most of the wine

Stir in the tomatoes, salt and pepper. Bring to boil, reduce to low, cover and simmer for 30 minutes. Discard the bay after cooking

Cook the pasta, mix with a small amount of sauce, portion pasta and top with remaining sauce

Description:

"Macaroni made on the guitar with lamb sauce"

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Mushroom cheese pasta filling

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons Marsala wine

1 cup Mushrooms -- Chopped small

1/4 cup Yellow onion -- Chopped

1 teaspoon Garlic -- Chopped

3 tablespoons Bread crumbs

2 tablespoons Parmesan cheese -- Charette had

1 tablespoon Fresh flat leaf parsley -- Chopped

1 pinch Cayenne

Pour the Marsala wine in a sauté pan, add the mushrooms, the onions and garlic. Cook over high heat until all the liquid is evaporated.

Transfer to a food processor, add the bread crumbs, cheese, parsley and cayenne. Pulse to blend. Adjust seasonings and chill

Yield:

"1/2 cup"

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No cholesterol Egg Pasta Dough

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Italian Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups Flour

2 cups Semolina Flour

10 each egg whites

1 teaspoon Salt

1 tablespoon Olive Oil

Place the flours in a food processor with a pinch of salt, pulse to combine

Add the egg whites and process to form dough Ball. Form the dough ball into a disk, wrap in plastic and refrigerate for 30 minutes.

For a softer dough use straight all purpose flour. This dough is better for stuffed pasta applications

Use your pasta machine per directions or roll out by hand on flour dusted work surface until very thin.

Make sure the rolled dough is not sticky and roll up into a log. With a very sharp knife cut into strips as thick as desired.

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Orecchiette With Porcini And Pancetta

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Oz Dried Porcini Mushrooms

4 Oz Pancetta

1 Ea Onion -- diced

16 Oz Orecchiette

1 C Heavy Cream

1/2 C Fresh Basil -- chiffonade

1/4 C Parmesan Cheese -- grated

salt and pepper to taste

Place the dried mushrooms in a heat proof bowl and just cover with boiling water, stir and soak for 30 minutes

Drain and chop the rehydrated porcini; strain and reserve the soaking liquid

Cook Orecchiette al dente

In a skillet or sauté pan, brown the pancetta. Add the onions and cook until soft

Add the porcini to the pan, add the reserved liquid. Bring to boil and reduce the soaking liquid to a couple of tablespoons

Add the cream and basil, reduce to 1/2 volume - season

Add the pasta to the sauce, toss to coat and portion into bowls, garnish with cheese and pepper

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Pad Thai

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Asian Entree, Poultry

Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces Rice Noodles

10 tablespoons Oil

4 tablespoons Dry Roasted Peanuts

4 tablespoons Dried Shrimp

4 tablespoons Shallot -- minced

6 tablespoons Fish Sauce

2 tablespoons Brown Sugar

2 tablespoons Lime Juice

1/2 tablespoon Crushed Red Pepper

16 ounces Chicken

2 tablespoons Water

4 each Eggs -- beaten

8 ounces Bean Sprouts

2 each Lemon -- cut into wedges

Place rice noodles in large bowl, cover with boiling water and soak until tender -- about 3 minutes. Drain and set aside

Heat a small amount of oil in a wok or large skillet or sauté pan and sauté the dried shrimp, transfer to bowl.

Sauté the chicken, transfer to bowl

Mix the fish sauce, shallots, sugar, lime and peppers in pot, add chicken

Add the noodles and water, heat through, remove

Prepare a thin omelet, cut into thin strips

Plate the noodles, garnish with egg, chopped peanuts, sprouts, dried shrimp and lemon wedges

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Pappardelle with Pork, Porcini And Herbs

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Italian Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Batch Egg Pasta -- cut wide noodles

1 Oz Dried Porcini Mushrooms -- rehydrated

1/2 C Olive Oil

6 Oz Wild Mushrooms -- slices

1 C Fennel Bulbs -- julienned

1 C Leek -- split, wash. slice

1 Clove Garlic -- minced

1/4 C Fresh Sage -- minced

1/4 C Fennel fronds -- chopped

2 Lb Pork Loin -- cubed in 3/4" pieces

1/2 C White Wine

1/2 Tsp Lemon Juice

Prepare the fresh egg pasta per recipe and cut into wide noodles or purchase prepare pasta or macaroni noodles

Place the dried mushrooms in a heat proof bowl and just cover with boiling water, stir and soak for 30 minutes

Drain and chop the rehydrated porcini; strain and reserve the soaking liquid

Heat the oil in a heavy skillet. Sauté the mushrooms together until tender and remove to a bowl

Sauté the fennel, leeks and garlic until tender; add the herbs and fronds, stir and remove to bowl

Brown pork cubes lightly on all sides, remove. Deglaze the pan with wine and the reserved soaking liquid, reduce by 1/2. If a recipe calls for reducing a sauce or liquid by a certain amount -- by 1/2 for example, here is an easy way to measure this. Carefully pour the liquid into the pan. Using a wooden tool -- wooden spoon (handle end), chop stick or bamboo skewer, insert the tool until it touches the bottom of the pan. Remove the tool and mark the level of liquid on the tool. Visually divide the depth of liquid on the tool from the end to the point you marked on the tool.

Return pork, mushrooms and vegetables to the pan, season with lemon juice

Cook pasta, sauce and serve.

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Pasta Alla Carbonara

Recipe By: Chris Koch

Serving Size : 4

Categories : Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Egg Pasta

2 tablespoons Olive Oil

1 cup Italian Bread Crumbs

1 tablespoon Fresh Parsley -- minced

1 teaspoon Lemon Zest

1/2 pound Pasta

1/4 pound Pancetta -- diced

1/8 cup Dry White Wine

1/2 tablespoon Fresh Lemon Juice

1 1/2 each Eggs

1/8 cup Parmesan Cheese -- grated

1 1/2 tablespoons Heavy Cream

1/4 teaspoon Ground Black Pepper

Prepare pasta per recipe or cook store bought macaroni. Cook the pasta while you cook the pancetta in step 4

Place olive oil in pan, add breadcrumbs and toast while you stir constantly

Remove to a bowl and add parsley and lemon zest

Cook the pancetta to your desired level of doneness, remove the excess fat and deglaze the pan with wine and lemon juice

Whisk eggs, cheese, cream and pepper

Add hot pasta to the egg mixture; add the bacon, toss to coat, sprinkle with bread crumbs

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Pasta Tommy

Recipe By: Chris Koch

Serving Size : 9

Categories : C -- Italian Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 Tbsp Butter

4 Tbsp Flour, All-Purpose

1 Qt Milk

12 Oz Chicken Stock

1 Oz Marsala Wine

1 Oz Sherry

1 Tbsp fresh Basil -- torn finely

2 Pinches Nutmeg

1 Pinch Sage

1 Lb Cooked Pasta -- pasta sheets or lasagna noodles

Sauce Marinara

2 cups flour, all-purpose

6 each eggs -- beaten

4 cups bread crumbs

vegetable oil -- for deep frying

the amount of oil depends on your pot size - need at least 3" deep in a 9" deep pot or larger

This is a two day recipe so plan ahead

On day one --- In a heavy pot, melt the butter, stir in the flour all at once and stir for 2 minutes to create a white roux, simmer for 15 minutes. {A roux is used to thicken liquids to make sauces and is a blend of equal amounts by weight of flour and fat - usually clarified butter. There are three traditional types - White, blond and brown. Place the fat in a heavy pan or skillet. Over medium high heat, melt the fat and stir in the flour all at once. For a white roux, cook stirring for about 2 minutes -- for blond 4-6 minutes and for brown 8-10 minutes.}

In separate pan, combine the chicken stock, wine and sherry. Heat to just simmer then add the herbs and spice.

Stir the wine mixture into the thickened sauce, taste and adjust salt and pepper

Cook the pasta and drain but keep warm and return to the pot or other large bowl.

Combine the sauce with the cooked pasta and stir to coat. Layer this mixture in a 9 x 13" baking dish; let cool to room temperature, cover with plastic wrap. Chill completely over night

Day 2 -- prepare sauce and set aside.

The pasta should be very firm to the touch Cut into rectangles; about 3" x 4.33" or so {9 portions per each 9x13 pan}

Prepare a breading station - one bowl with flour, one bowl with beaten eggs, one bowl with bread crumbs

Dredge the pasta portions in flour, dip and coat in eggs, place into the bread crumbs and coat completely

Heat oil to 350° and fry the portions for about 3 minutes

Serve with sauce marinara

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Pasta with Andouille, Shrimp And Mushrooms

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- American - SE Entree, Aquatic

Entree, Pork Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 Ea Shallot

6 Cloves Garlic

1/2 C White Wine

2 Tbsp Olive Oil

1 C Heavy Cream

8 Oz Shiitake Mushrooms -- slice thin

1/2 C Ripe Olives -- slice thin

1/2 C Sun-Dried Tomatoes -- rehydrate, chop

1 Tbsp Garlic -- minced

1 Lb Andouille -- sliced into rounds

2 Tbsp Jalapeno -- minced

1 C fumet -- (fish stock)

12 Ea Shrimp 16-20

16 Oz Pasta

4 Ea Scallions -- sliced

Preheat oven to 375°

Place the shallots and garlic in sauce pan with wine, bring to a boil and reduce the liquid to a syrup

Add the oil to the shallots and garlic, transfer to baking dish and roast at 375° for 25 minutes

Place the baking dish on the burner over medium heat. Add the cream and simmer until thickened, transfer to a blender or food processor and purée

In a sauté pan, cook the mushrooms, sun-dried tomatoes, olives and garlic until soft

Add the sausage and jalapenos

Add the fumét (fish stock), bring to a boil, add the shrimp to cook through {about 3 minute}, then add pureed cream sauce

Portion the pasta, top with sauce, garnish with scallions

NOTES : For a quick fish/shellfish stock. Place the shrimp shells in a pot and add a cup of water. Bring to a boil, stir the shells, cover and turn off heat for 15 minutes.

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Pasta with fresh tomato sauce

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

16 ounces pasta

4 tablespoons olive oil

2 cups white onion -- julienned

2 cloves garlic -- minced

2 pounds plum tomatoes -- seeded and julienne

4 tablespoons fresh basil -- chiffonade

salt and pepper to taste

1/2 cup parmesan cheese

Heat oil in skillet, cook the onions until tender but not browned for 3 minutes over medium heat

Add the garlic and cook until tender but not browned for 1 minutes more, add the tomatoes and cook for one minute

Add basil, stir and adjust salt and pepper. Reduce the heat to the lowest setting possible

Cook the pasta al dente

Sauce pasta and serve with parmesan cheese

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Penne Vodka

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Lb Penne Pasta

2 Tbsp Butter

1 Small Onion -- chopped

2 Cloves Garlic -- minced

1 Tbsp Oregano

16 Oz Plum Tomatoes -- concassée

3 Oz Prosciutto -- diced

1/2 C Vodka

3/4 C Heavy Cream

1 C Parmesan Cheese -- grated

Cook pasta al dente while preparing the sauce.

In a sauté pan, cook the onions in butter until limp, add the garlic and oregano. Stir to combine

Add the tomatoes and prosciutto, simmer for 10 minutes

Remove the pan from the heat, add the vodka, return to heat and simmer for 5 minutes

Add the cream and 1/2 c parmesan, simmer for 2 minutes

Add the sauce to the pasta, coat, portion into bowls and garnish with parmesan cheese

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Primavera Pie

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons extra virgin olive oil

9 ounces angel hair pasta

2 each eggs

1 cup parmesan cheese -- grated/divided

2 tablespoons extra virgin olive oil

1 each red bell pepper -- julienned

2 cups broccoli -- small florets

1 medium onion -- sliced thin

1 clove garlic -- minced

2 teaspoons basil -- dried

1 1/2 cups cooked chicken -- cubed

1/3 cup cream

1 each egg

Pour the oil into a pie pan. Coat the bottom and sides and pour the excess off into a large mixing bowl

Cook the pasta until al dente, drain

To the bowl with the oil add the beaten egg, 1/3 c cheese, add the cooked pasta and mix

Form crust with pasta mix in the pie pan. Keep the bowl handy

In a sauté pan, heat the second measure of oil and cook the red peppers, broccoli, onion, garlic and basil until soften. Transfer to the mixing bowl

Stir in the cooked chicken and 1/3 of cheese into the vegetables.

In another small mixing bowl, beat the egg and stir in the cream. Stir into filling, spoon into crust

Cover with greased foil, bake at 350° for 25 minutes or until well set

Uncover, sprinkle with remaining cheese, let rest for 10 minutes, cut in wedges

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Puttanesca

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound dried spaghetti

1/4 cup olive oil

2 cloves garlic -- minced

1/2 cup capers

1 cup brine cured black olives, pitted

12 each anchovy fillets -- minced

1 teaspoon crushed red pepper

1 tablespoon dried oregano

28 fluid ounces canned tomatoes -- chopped

1 bunch fresh basil -- chopped

Cook the spaghetti to al dente, drain

In heavy pan, heat the oil. Add the garlic and cook for 1 minutes carefully not to burn

Add all other ingredients and simmer for as long as possible

Add the pasta to the sauce, stir to coat, serve.

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Ragu di vitello col sughetto di peperoni, rossi, verdi, e gialli

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Italian Entree, Veal

Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 each red bell pepper

2 each green bell pepper

2 each yellow bell pepper

1/4 cup extra virgin olive oil

6 cloves garlic -- peeled

4 each plum tomato

2 tablespoons butter

1/2 cup yellow onion -- diced

1/2 pound ground veal

1 pound Egg Pasta

1/4 cup parmesan cheese -- grated

Peel the peppers using a swivel or Y peeler. Remove each side of the pepper from the core and slice into strips

Heat the oil in a heavy skillet over medium high heat. Add the whole garlic cloves and cook until golden brown. Remove and discard.

Add the peppers to the oil and season with salt and pepper. Reduce the heat to medium and cook, turning now and again, for about 10-15 minutes or until very tender.

Peel the tomatoes using the Y peeler. Quarter the tomatoes and remove the seeds. Dice the tomato quarters.

In a separate skillet, melt the butter over medium high heat. Add the onions and cook to light brown on edges.

Add the veal and season with salt and pepper. Cook, turning as needed until lightly browned.

Add the tomatoes, reduce the heat to simmer and cook for about 20 minutes, turning now and again

Transfer the peppers to the meat and turn to blend

Cook pasta, transfer to platter, pour sauce over and sprinkle with cheese

Description:

"Veal pasta sauce with red, green and yellow peppers"

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Raviole de Homard, Crème Légère au Corail

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 Pounds Lobster

8 Tablespoons Butter

1 Tablespoon Vegetable oil

1 Each Yellow onion -- finely chopped

1 Each Carrots -- finely chopped

1 sprig Fresh tarragon

1/4 Cup Cognac

3 Tablespoons Tomato paste

5 Cups fish stock

1/4 Cup Heavy cream

Egg Pasta

Place 2 qts of water in heavy pot, bring to boil, add lobster and cook for 8 minutes. Remove and let cool the lobster, reserve the liquid to cook the pasta

Remove the meat from the claws and tail, transfer to small bowl, cover. Remove roe and transfer to separate bowl. Cover and refrigerate

Melt the butter and vegetable oil in a non reactive saucepan, cook the yellow onions until tender, add the carrots and tarragon. Stir to combine

Flambé with the cognac, stir in the tomato paste, and fish stock. Reduce total volume to 1/2 c., strain the sauce, keep warm

Return the sauce to clean pan, stir in the heavy cream and simmer for two minutes, strain the sauce again, and return to clean pan.

Begin working in the butter one piece at a time remove from heat keep warm. Butter is used to finish a sauce. The butter adds a richness and sheen to the sauce. The process is known as Monte au Beurre or ‘to mount with butter’. Remove the pan with the sauce from the heat and add one or two tablespoons of whole butter to the pan and swirl the pan to melt and incorporate the butter into the sauce. If the sauce is too hot the butter will liquefy too fast and break.

Roll out the fresh pasta dough and cut into 4 in. square pieces. Cook the pasta squares al dente

Place two pieces of cooked pasta in a gratin dish, and a few pieces of lobster, 2 oz. of the sauce, top with additional cooked pasta, and sauce

Description:

"Open faced Lobster ravioli in the light coral cream"

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Ravioli di Zucca

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Italian Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

FOR THE PASTA

2 Cups flour, all-purpose

1 Teaspoon Kosher salt

1 Teaspoon Extra virgin olive oil

3 Each Large eggs -- Lightly beaten

FOR THE FILLING

2 1/2 Pounds Fresh pumpkin -- Seeds removed cut into chunks

2 Each Egg yolks -- Lightly beaten

2 Tablespoons Extra virgin olive oil

1 Each Yellow onion -- finely chopped

1 Teaspoon Crushed red pepper

6 Each Italian almond cookies -- Crushed into crumbs

1 Teaspoon Ground cinnamon

1/4 Cup Parmesan cheese -- Shredded

2 Tablespoons Honey

1 Cup Dry white wine

1 Teaspoon Kosher salt

FOR THE SAUCE

6 Tablespoons Butter

18 Each Fresh sage leaves -- Chopped

To create the pasta, combine the flour, salt and oil in a food processor with the motor running, slowly add the eggs and process until a ball forms. Remove the dough, form a disk, wrap in plastic wrap, and refrigerate for 30 minutes. Process the dough into thin sheets

For the filling, preheat the oven to 350°. Oil the pumpkin chunks, and bake at 350° for 30 to 45 minutes. When the pumpkin is cool enough to handle, remove the skin and discard

Place the cooked pumpkin in a mixing bowl, mash with a fork, then beat the egg yolks in and set aside

Heat the olive oil in a large sauté pan and sauté the onions until soft. Add the crushed red peppers, crushed cookies, cinnamon, 1/2 of the parmesan cheese, the honey, wine, salt and pepper. Cook for three to four minutes

Add the pumpkin, and cook for two minutes more than transfer to a food processor and purée until smooth.

Prepare the ravioli or other stuffed pasta, cook in boiling water for approximately three minutes or until they float

Prepare the sauce by melting the butter over medium high heat, add the stage, and cook until the butter is lightly browned

Description:

"Pumpkin ravioli Venetian Style"

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Risotto Con Salsicia E Spinaci Al Vino Rosso

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 ounces Italian Sausage -- casing removed

1 clove Garlic -- slice thin

1 tablespoon Olive Oil

1 tablespoon Onion -- minced

4 cups Chicken Stock

1 cup Arborio Rice

1/4 cup Dry Red Wine

1/2 pound Spinach -- cleaned, blanched, chopped

1 tablespoon Butter

1/8 cup Parmesan Cheese -- grated

Heat a sauté pan over medium high heat. Crumble and brown the sausage, add the garlic, stir, transfer to a bowl-- leave the drippings

Place stock in sauce pan and bring to boil -- keep at a simmer, covered. This will make the process go more quickly

Sauté the onions in drippings and olive oil

Add rice to the sauté pan and stir to coat for 1 minutes.

Add the wine, stirring constantly until absorbed

Add the stock to the rice, one cup at a time and stir until absorbed, continue adding until rice is tender

Add sausage and spinach to rice, stir to combine

Add butter and cheese, stir to blend

Description:

"Risotto with sausage, spinach and red wine"

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Sauce Bolognese

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Italian Pastas/rice

Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 pound smoked ham

1 cup onions -- chopped

1/4 cup carrots -- chopped

1/2 cup celery -- chopped

4 tablespoons butter

2 tablespoons olive oil

3/4 pound round steak -- twice ground

1/4 pound lean pork -- twice ground

1/2 cup dry white wine

2 cups beef stock

2 tablespoons tomato paste

1/2 pound chicken livers

1 cup heavy cream

1 pinch ground nutmeg

salt and fresh ground pepper

Combine the chopped ham, onions, carrots and celery on a cutting board and chop them together into very fine pieces - this is called BATTUTO. When cooked it becomes SOFFRITTO

Melt 1/2 of the butter in a heavy skillet. When the foam subsides, add the battuto and cook for about 10 minutes, stirring until it is lightly browned.

Transfer the sofritto to a heavy saucepan.

Heat the olive oil in the same skillet and brown the round steak and pork, stirring to constantly break up the meat lumps. When browned, add the wine and cook until almost all the liquid is boiled away.

Add the meat to the soffrito and stir in the stock and tomato paste. Bring to a boil, then reduce to a simmer, partially covered for about 45 minutes, stirring occasionally.

In the skillet, heat the remaining butter and add the chicken livers. Cook them for 5 minutes. Remove and chop the livers into a small dice. After the sauce has cooked for 5 minutes, add the livers and cook the other 10 minutes.

Right before serving, add the cream, nutmeg and adjust the taste with salt and pepper

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Sauce Marinara

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Pastas/rice

Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon Olive Oil

1/2 pound Onion -- chopped

3 cloves Garlic -- minced

1/4 pound Celery -- chopped

1/4 pound Carrot -- chopped

1 1/2 cups Tomatoes -- seeded and diced

1 cup Tomato Purée

1/2 teaspoon Oregano

1/4 teaspoon Basil

1/4 teaspoon Rosemary

Salt And Pepper

1/4 tablespoon Fennel Seeds

In a heavy sauce pan, heat the oil and cook the onion and garlic for about 5 minutes. Add the celery and carrots and cook for about 5 minutes or until tender.

Add tomato products, the herbs and spices

Barely simmer for at least 45 minutes, longer the better

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Sauce Milanese

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Italian Pastas/rice

Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 tablespoons Butter

2 tablespoons Olive Oil

1 pound Onion -- chopped

6 cloves Garlic -- minced

1 pound Celery -- chopped

1 pound Carrot -- chopped

1/2 cup Mushroom -- sliced

4 tablespoons Ham -- sliced

1 teaspoon Oregano

1 teaspoon Basil

1/2 tablespoon Rosemary

Salt And Pepper

1/2 tablespoon Fennel Seed

3 cups Tomatoes -- chopped

2 cups Tomato Purée

Melt the butter and oil in a heavy sauce pan. Cook the onions and garlic for about 5 minutes over high heat, stirring.

Add the celery, carrots and mushrooms and cook for 5 minutes longer.

Add the ham and spices, stir to combine

Add the tomatoes and puree, stir to combine

Simmer at least 45 minutes, stirring occasionally.

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Sonora Smoked Chicken Ravioli

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - SW Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups flour

1 each anaheim chili pepper -- seeded and chopped

1 teaspoon ancho chili powder

2 each egg

1 tablespoon olive oil

12 ounces smoked chicken breast

1/4 cup grated parmesan cheese

1 tablespoon fresh basil

1 cup tomato juice

2 each plum tomato -- seeded and chopped small

1 tablespoon tomato paste

1 each small onion -- chopped small

3 tablespoons cilantro

1 tablespoon fresh lime juice

In a food processor, combine the flour, peppers and run to grind all together

Add the eggs and oil. Run to form loose ball. Add water by the tsp if necessary if the dough doesn't pull together

Wrap the dough in plastic wrap and rest dough for 30 minutes. Using your pasta machine, knead the dough in batches and roll out to desire thickness

In cleaned processor, combine chicken, cheese and basil. Grind to fine consistency

Make ravioli using a press or lay one sheet of pasta on the work surface. Space tablespoon portions ever 2" . Brush a little water on the pasta between the piles. Lay another sheet of pasta over the top and press down between the piles. With a fluted cutter or pizza wheel, cut into squares between the piles. Use a fork to seal the edges by gently pressing along each edge.

In small sauce pan, heat tomato juice and tomato paste to just boil, remove and add tomatoes, onion, lime and cilantro. Return to heat to just heat through

Bring a pot of salted water to boil. Add the ravioli and cook for 3 minutes after they begin to float. Drain

Place cooked ravioli in bowl, ladle some of the tomato sauce over.

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South Philly Gravy with sausage - pressure cooker method

Recipe By: Chris Koch

Serving Size : 4

Categories : Pastas/rice Pressure Cooking

Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons olive oil

3 cloves garlic -- minced or pressed

2 medium Yellow onion -- diced

1 pound Italian sausage -- bulk, or casings removed

2 rib celery -- diced

1 each carrot -- diced

48 ounces canned tomatoes

2 ounces tomato paste

2 teaspoons dried oregano

1 teaspoon dried rosemary

1 tablespoon fennel seed

2 each bay leaves

1 teaspoon salt

1/4 teaspoon fresh ground black pepper

Heat the oil in the pressure cooker over medium heat. Add the onions and garlic and cook for 3 minutes.

Add the sausage and brown completely

Add the celery and carrots, stir to coat.

Stir in the tomatoes, tomato paste, herbs and spices. Stir to blend.

Lock lid, bring to pressure, reduce heat to just maintain the pressure and cook for 20 minutes.

Remove the bay, stir.

Serve over pasta or polenta, freeze excess for later use.

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Spinach and chicken pasta filling

Recipe By: Chris Koch

Serving Size : 48

Categories : C -- Italian Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Tablespoons Extra virgin olive oil

16 Ounces Chicken breasts -- Ground

1 Cup Yellow onion -- Chopped

1/2 Cup Ham -- Shot

1/4 Teaspoon Fresh ground nutmeg

1/3 Cup Marsala Wine

1 Tablespoon Olive oil

3 Cups Fresh spinach

1 Tablespoon Garlic -- Minced

1/2 Cup Parmesan cheese -- Shredded

1 Tablespoon Fresh flat leaf parsley -- Chopped

Place the sauté pan over high heat, heat the olive oil and sauté the ground chicken breast, onion, ham and nutmeg. Transfer to bowl.

Deglaze the pan with the Marsala wine, reduce to a thick syrup

Transfer the chicken mixture to a food processor and sauté the spinach and olive oil until barely wilted. Cool slightly, place on clean kitchen towel and squeeze out excess moisture.

Transfer the spinach to the food processor and pulse to blend.

Add the cheese and parsley, process until blended. Cover and chill

Yield:

"3 Cups"

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Spinach Pasta

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Italian Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 ounces Spinach

2 cups Flour

2 cups Semolina Flour

1 teaspoon Salt

4 each Egg

Wilt spinach in oil or water. Squeeze dry and purée

Combine flours and salt.

With processor running, add eggs

Add flours and process to form ball

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Timpáo

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- Italian Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons butter

3 tablespoons olive oil

For the dough

4 cups flour, all-purpose

4 each large eggs

1 teaspoon kosher salt

3 tablespoons olive oil

1 1/4 cups water

For the filling

2 cups Genoa salami -- 1/4 x 1/2 pieces

2 cups sharp provolone -- 1/4 x 1/2 pieces

12 each eggs, hard-boiled -- rough chopped

Sauce Milanese -- need at least 8 cups

Meat Balls -- make 1/4 oz each ball, cook

3 pounds ziti pasta -- cooked 1/2 time recommended on package

2 tablespoons olive oil

2/3 cup pecorino Romano -- grated

4 each large eggs -- beaten

Butter and oil a 6 quart enamel baking dish. This dish is traditionally made in an earthen ware pot that is deep and sloped so that the top in wider than the bottom.

Preheat the oven to 350° All the ingredients should be at room temperature

Prepare the dough in a stand mixer with a dough hook. Add the dry ingredients, eggs, salt and oil. Begin by adding about 1/2 of the water and add additional water until the dough forms a ball, continue running at medium speed for 5 minutes.

Roll out dough to 1/16" or large enough to line the pan with enough dough left to fold over the "top" (will be the bottom when turned out)

Cook the pasta and drain. Toss with 2 cups of the sauce. Place 6 cups of the pasta in the dough lined dish. Top with 1 cup of the salami, 1 cup of the provolone, 1/2 of the hard cooked eggs, 1 cup of meat balls, 1/3 cup of the grated Romano an 2 cups of sauce. Repeat. Top with remaining 6 cups of pasta. (the ingredients should be 1" below the rim of the cookware), then the remaining sauce.

Pour the beaten eggs over the top and fold the dough over to seal. Cut away any overlapping dough.

Bake for 1 hour, cover with foil and bake for 30 minutes longer or until the internal temp is 120°

Remove from oven and rest for 30 minutes. Invert on to a serving dish and let stand for another 20 minutes. Using a long sharp knife, cut a circle about 3" in diameter in the center, making sure you cut all the way to the bottom, then slice the outer ring into serving pieces using the center portion to support the slices.

Description:

"Molded pasta"

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Tomato Sauce - basic quick Italian

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- French Pastas/rice

Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup Olive Oil

1/2 cup Onion -- brunoise

1/2 tablespoon Garlic -- minced

1/2 28 oz can Tomatoes, Canned

1 15 oz can Tomato Purée

1/4 teaspoon Salt

1/4 teaspoon Oregano

1/2 each Bay Leaf

In a heavy sauce pan over medium high heat, add the oil and the cook until tender but not browned onions for 3 minutes, add garlic and cook for 2 minutes longer

Add the tomatoes, the tomato purée and seasonings and simmer over lowest heat for 1/2 hours covered

Adjust seasonings

For meat sauce, add 1/4 lb ground beef

Milanese, add julienne of mushroom, ham and tongue

Yield:

"2 1/8 pounds"

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Tortellini Bolognese

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Egg Pasta

Cannelloni filling - Spinach with three cheeses

Sauce Bolognese

Prepare pasta. Roll out and cut 3 inch circles. Place 1 tsp of filling in the center of each circle. Brush the edge with water and fold over. Wrap around finger and press ends together. Roll off finger.

Cook in boiling water, serve with sauce.

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Tortellini di fungo selvaggio nel Gorgonzola di Panna de salsa

Recipe By: Chris Koch

Serving Size : 0

Categories : C -- Italian Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Egg Pasta

Mushroom cheese pasta filling

3 tablespoons Olive Oil

1 pound wild mushrooms

1 Ea Onion -- minced

1/2 Tsp Fresh Rosemary -- minced

1/2 Tsp Fresh Thyme -- minced

1 cup dry white wine

4 ounces gorgonzola cheese

1 bunch fresh flat leaf parsley -- chopped

1 tablespoon kosher salt

1/4 teaspoon ground black pepper

Make pasta, make filling, form tortellini

Heat oil in skillet, add mushrooms and cook for a couple of minutes, add diced onions and cook until onions are tender.

Add herbs, deglaze with wine, stir in cheese and season.

Description:

"Fresh tortellini stuffed with wild mushrooms served in Gorgonzola Cream Sauce"

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Tortellini, Mushroom cheese filled

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Italian Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Egg Pasta

Mushroom cheese pasta filling

Prepare both pasta dough and filling

Roll out dough with machine. Place a portion of the rolled dough on the work surface and cut rounds using a 3" ring

Place a teaspoon of filling in center and brush the edge with water. Fold over to form a half moon shape.

Wrap the pasta around your little finger so that the two end meet, dampen with water and press together. Roll the top down and slide off finger

Bring a pot of water to boil, add the tortellini and cook for about 3 minutes. Remove and sauce immediately

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Veal and Noodles

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- American - Midwest/Plains Entree, Veal

Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Pound egg noodles

2 cans cream of celery soup

2 cans cream of mushroom soup

3 cups milk

1 pound cooked veal

1 cup grated parmesan cheese

Preheat oven to 350°

Cook noodles ¾ done - should be firm, drain

In sauce pan, combine soups and milk, stir, bring to boil, remove from heat

Add cooked veal and stir to combine

Mix with noodles and pour into large baking dish. Cover with foil and bake for 25 minutes.

Remove foil, sprinkle top with cheese and bake uncovered for 15 minutes more

NOTES : This recipes calls for leftover veal. Raw veal may be used. Add the raw meat to the milk and soups when bring to boil. The soups can be replaced with fresh made béchamel to which sautéed celery, onions and mushrooms are added.

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Vodka sauce

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Tbsp Butter

1 Small Onion -- chopped

2 Cloves Garlic -- minced

1 Tbsp Oregano

16 Oz Plum Tomatoes -- concassée

3 Oz Prosciutto -- diced

1/2 C Vodka

3/4 C Heavy Cream

1 C Parmesan Cheese -- grated

Cook pasta al dente

Sauté onions in butter until limp, add garlic and oregano

Add tomatoes and prosciutto, simmer for 10 minutes

Remove pan from heat, add vodka, return to heat and simmer for 5 minutes

Add cream and 1/2 c parmesan, simmer for 2 minutes

Add pasta to sauce, coat, plate, garnish with parmesan cheese

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Wild Mushroom and sage ravioli

Recipe By: Chris Koch

Serving Size : 10

Categories : C -- American - mid Atlantic Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds wild mushrooms -- mixed

2 tablespoons olive oil

1 teaspoon garlic -- minced

4 tablespoons shallots -- minced

1/2 cup brandy

1 cup dry sherry

1 cup dry white wine

1 cup chicken stock

1 bunch fresh sage -- chop 10 leaves, chiffonade 5 for garnish

1 teaspoon fresh thyme

2 cups ricotta cheese -- drained

Egg Pasta

4 cups chicken stock

2 cups heavy cream

Remove stems from mushrooms and set aside. Chop caps by pulsing a couple of time in the processor ( not too fine)

Sweat shallots in olive oil, add caps and garlic and cook for 5 minutes over high heat stirring

Flambé with brandy, deglaze with wine and sherry. Add first portion of chicken stock and reduce mixture to dry. Remove 1/4 of the mix and reserve

Stir in the herbs and cook for another minute. Remove to large bowl to cool briefly

Stir in the cheese, season with salt and pepper and chill completely

Make desired shape filled pasta, set aside

Bring chicken stock to boil, add mushroom stems and stems from the sage leaves, reduce to 1/2 and strain through fine chinois or cheese cloth

Add to pan and add cream, bring to steady simmer and cook ravioli 3-4 minutes

Serve 4-5 per, sauce and garnish with chiffonade sage

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Wild Mushroom Frittata with Onions And Pancetta

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - CA C -- Italian

Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 Lb Angel Hair Pasta -- cooked

4 Oz Pancetta -- diced

1 1/2 C Onion -- chopped

1 Clove Garlic -- minced

12 Oz Wild Mushrooms

1/2 C White Wine

12 Ea Eggs

3 Tbsp Fresh Parsley -- chopped

1 C Plum Tomatoes -- concassée

1/2 C Fresh Basil -- chiffonade

1/2 Tsp Salt

1/2 Tsp Black Pepper

1/2 C Parmesan Cheese -- shredded

Bring a pot of water to boil and cook pasta for about 2 - 3 minutes, drain

In a 10" sauté pan, cook pancetta until brown, remove. Add onions and garlic, cook for about 3 minutes, remove.

Add the mushrooms to the pan and sauté mushrooms until dry, return pancetta and onions to the pan and deglaze with wine.

Simmer again until dry, transfer to a small bowl.

In another bowl, whisk eggs to frothy, add the cooked pasta, parsley and mushroom mix, 3/4 of the concassée and 3/4 of basil and salt and pepper.

Heat the pan, add the oil in pan, pour egg/pasta mixture into pan and cook over medium heat for about 15 minutes.

Place in 375° oven for 15 to set.

Rest for 10 minutes, cut into wedges. Garnish with remaining concassée and basil.

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