Virtual Art Show BK Cookbook

Front Cover

A Home Cookbook From my Kitchen

To Your Table

Written by Bridget Keohane

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Table of Contents Entrees Manicotti................................................................. 4 Lasagna Rolls.......................................................... 5 Baked Mac & Cheese.............................................. 6 Italian Tortellini...................................................... 7 Pollo Encebollado................................................... 8

Sides Scalloped Potatoes............................................... 10 Cornbread............................................................. 11 Stracciatella Soup................................................. 12 Baked Clams......................................................... 13 Collard Greens...................................................... 14

Desserts Irish Soda Bread................................................... 16 Chocolate Chip Cookies....................................... 17 Cool Brûlée............................................................ 18 Red Velvet Cupcakes............................................. 19 Pumpkin Pie......................................................... 20 Brownies from scratch.......................................... 21

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Entrees

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Manicotti

From the kitchen of Carmelina’s Grandma Ingredients Dough 2 cups of flour ½ cup of milk 5 egg whites 2 eggs ½ teaspoon of salt 2 cups of water Filling More than half a container of ricotta Half a teaspoon of salt 3 egg yolks 2 tablespoons of parmesan Block of Mozzarella (Not Cut) Directions for Dough 1. Mix 2 eggs & 1 egg white with flour 2. Mix all other ingredients together 3. Strain all ingredients so there are no bubbles 4. Put dough into non-stick pan 5. Move around till it is thin 6. Make sure each side is cooked 7. Lay flat on tablecloth Directions for Filling 1. Mix all together. Cut little slices of mozzarella 2. Scoop a tablespoon of ricotta onto each piece of dough 3. Put little pieces of mozzarella on top of filling 4. Roll tightly together to look like a wrap 5. Place one at a time in cling wrap, roll into wrap, place another – repeat until done

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Lasagna Rolls From the Daly family kitchen

Ingredients 1 box of lasagne noodles 1 jar of tomato sauce 1 ½ balls of mozzarella cheese 1 cup parmesan cheese Directions

1. Fill a large pot ¾ of the way full of water, place on the stove, and set on medium high heat. Salt the water. When it boils, add the entire box of noodles and wait 10-15 minutes until fully cooked. Strain & separate the noodles.

2. Preheat oven to 375 degrees.

3. Lay noodles out flat. Add your sauce and mozzarella, then roll. Place each roll in a pan. When the pan is full, place in oven and cook for 5-10 minutes to melt the cheese and toast the noodles.

When finished, add your parmesan over top and serve.

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Baked Mac & Cheese From the kitchen of Chris Beirne

Ingredients 4 tablespoon salted butter ½ cup flour 1 teaspoon dry mustard 1 bay leaf 3 cups whole milk 8 oz. shredded sharp cheddar 1 lb. elbow macaroni ½ cup breadcrumbs to top (optional) Directions 1. Preheat oven to 375 2. Melt butter in medium saucepan 3. Stir in flour and mustard and cook for three minutes, continuously stirring 4. Slowly add milk and bay leaf 5. Stir until the mixture becomes thick then turn off the heat, remove bay leaf and add the cheese 6. Stir until blended evenly 7. Boil pasta in salted water for 5 minutes and drain 8. Stir pasta into the cheese mixture 9. Pour the pasta and cheese mixture into buttered casserole dish 10 Top with breadcrumbs 11. Bake for 40 minutes, until golden brown

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Italian Tortellini From the kitchen of Bill Furrelle

Ingredients 1 tablespoon olive oil 1 large fennel bulb, trimmed, halved through core, thinly sliced lengthwise, fronds chopped 1 pound spicy Italian sausages, casings removed, sausage coarsely crumbled 1 8-ounce package sliced fresh cremini mushrooms 4 large garlic cloves, pressed 1/2 cup heavy whipping cream 1 cup (or more) low-salt chicken broth 1 16-ounce package dried tortellini with pesto filling or fresh tortellini with 3-cheese filling 1 5-ounce package fresh baby spinach leaves 1/2 cup finely grated Parmesan cheese plus additional (for serving) Directions 1. Heat oil in large nonstick skillet over medium-high heat. Add sliced fennel bulb, sausage, and mushrooms; sauté until sausage is brown and cooked through and fennel is almost tender, 12 to 15 minutes.

2. Add garlic; stir 1 minute. Stir in cream, then 1 cup broth; boil until liquid is reduced and very slightly thickened, 2 to 3 minutes.

3. Meanwhile, cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain tortellini, return to same pot.

4. Add sausage mixture to tortellini in pot. Toss over medium heat until blended. Add spinach; toss gently until spinach wilts.

5. Stir in 1/2 cup cheese. Season with salt and pepper, sprinkle with chopped fennel fronds, and serve, passing additional cheese.

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Pollo Encebollado From the kitchen of The Alcantara’s

Ingredients 1 whole chicken 1 large white onion (the size of an apple) 2 large red bell peppers olive oil 1 lime salt 2 fresh sprigs of thyme leaves 4 bay leaves McCormick Steak Seasoning white vinegar 1 small Leek stalk 2 packets of Sazon Goya con cilantro y achiote Directions 1. Scrub Chicken thoroughly with half of a lime with salt on it 2. Rinse chicken with water 3. Let chicken dry in strainer till completely dry 4. While Chicken is drying, slice onion & bell peppers horizontally 5. Chop Leek finely 6. Cut chicken (2 legs, 2 wings, 2 thighs, and cut breast into 2 pieces) 7. Apply McCormick Steak Seasoning individually to each piece of Chicken, rub it in 8. Heat up large pan with medium heat, put 2 TBSP of olive oil 9. Once olive oil is hot, place all pieces of chicken on pan 10. Cook chicken till golden brown on all sides, just to seal chicken 11. Once chicken is sealed, add onions, peppers, Leek, 2 sprigs of thyme leaves, 4 bay leaves, & 2 TBSP of white vinegar 12. Add 2 packets of Sazon Goya 13. Mix everything 14. Put low heat & cover pan 15. Let cook for about 30 minutes

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Sides

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Scalloped Potatoes From the kitchen of Brendan Keohane

Ingredients 6 Idaho Potatoes 1 stick of salted butter 1 onion chopped 1 pint of heavy cream Salt and pepper Directions 1. Preheat oven to 350 2. Peel the potatoes. Slice them thin. Then layer them in a pan.

3. Slice up one stick of salted butter and spread the slices evenly in the pan.

4. Chop up one onion.

5. Pour in one pint of heavy cream.

6. Sprinkle in salt and pepper.

7. Bake at 350 for an hour or until fork tender.

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Cornbread

From the kitchen of Donna Buglione Ingredients 1 cup cornmeal 3 cups all-purpose flour 1 1/3 cups white sugar 2 tablespoons baking powder 1 teaspoon salt Directions 1 Preheat oven to 350 degrees and grease a 9x13 inch baking dish.

2 Stir together the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just to moisten.

3 Pour the batter into the prepared baking dish and bake in the preheated oven for 45 minutes, until the top of the cornbread starts to brown and show cracks.

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Stracciatella Soup From the kitchen of Mimi Desiderio

Ingredients 48 oz. chicken broth 1/3 cup parmigiana cheese 3 eggs Directions 1. Heat the chicken broth in a pot on the stove.

2. In a separate bowl whisk together the eggs and cheese.

3. When the broth comes to a boil, slowly pour the egg and cheese mixture into the broth while stirring the broth with a fork to break up the egg mixture.

4. Serve while hot.

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Baked Stuffed Clams From the kitchen of Sandra Broderick

Ingredients 1 pound of minced/ chopped clams 1 and 1/2 sticks of unsalted butter 1 cup of bread crumbs 1 medium sized onion 1 cup of grated cheese 1 cup of Italian parsley Old bay seasoning Salt and pepper Clam shells Directions 1. Wash clams and set aside 2. Melt 1 stick of unsalted butter in a large sauce pan 3. Slice and chop 1 medium size onion into small pieces and add to butter 4. Saute until onions are translucent 5. Add clams and parsley and cook for approximately 5-8 minutes, until clams are cooked thoroughly 6. Place Clams into a mixing bowl. Add grated cheese and bread crumbs. Mix thoroughly. Use a large spoon and put clam mixture onto clam shells.

7. Melt 1/2 stick of butter in separate saucepan. Use a pastry brush and cover the top with butter slightly. Sprinkle Old Bay on top of each stuffed clam.

8. Bake at 350 for 20 minutes until mixture is medium hot/warm

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Collard Greens From the kitchen of Mrija Mrnacaj

Ingredients 5 or 6 bunches of collard green washed thoroughly 1/4 of whole slab of bacon 1 sweet onions Vegeta (spice) Ajavar 2 tbsp. olive oil Directions 1. Boil 5 cups of water and bacon for about 1/2 hr 2. Wash the collard greens thoroughly, chopped finely 3. Once the water and bacon have boiled for about a half an hour, add collard greens.

4. Chop onions very fine the sauté until translucent 5. Add a tablespoon of vegeta and a tablespoon ajavar.

6. Boil until collard greens are tender.

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Desserts

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Irish Soda Bread From the kitchen of Barbara Hickey

Ingredients 3 cups of sifted flour 1 teaspoon of baking soda 1 tablespoon of baking powder 2/3 cup of sugar 1 teaspoon of salt 1.5 cup of raisins – more if desired 2 tablespoons of caraway seeds 2 tablespoons of melted butter 2 eggs beaten 1 ¾ cups of buttermilk Directions 1. Preheat oven to 350 2. In a bowl, mix together 1 teaspoon of baking soda, 1 tablespoon of baking powder, 2/3 cup of sugar, 1 teaspoon of salt, 1.5 cup of raisins – more if desired, and 2 tablespoons of caraway seeds.

3. In a separate bowl, mix together 2 tablespoons of melted butter, 2 eggs beaten, and 1 ¾ cups of buttermilk.

4. Pour the bowl with the dry ingredients and the bowl with the wet ingredients together.

5. Mix the ingredients.

6. Best if ingredients are cooked in a cast iron pan for 50-60 minutes.

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Chocolate Chip Cookies From the kitchen of Alessandra Zimmer

Ingredients 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 2 cups (12-oz. pkg.) semi-sweet chocolate chips Directions 1. Preheat oven to 375° F. 2. Combine flour, baking soda and salt in small bowl.

3. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.

4. Add eggs, one at a time, beating well after each addition.

5. Gradually beat in flour mixture.

6. Stir in chocolate chips.

7. Drop by rounded tablespoon onto ungreased baking sheets.

8. Bake for 9 to 11 minutes or until golden brown.

9. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

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Cool Brûlée

From the kitchen of Dara Siviglia Ingredients 2 cups sliced strawberries 8 teaspoons demerara or turbinado sugar (raw sugar), divided ½ Cup whipped cream 1/3 Cup low-fat vanilla yogurt Directions *makes 4 servings* Total time: 2 hours 1. Divide Strawberries among four 8-ounce dessert dishes. Sprinkle 1 teaspoon demerara sugar over strawberries in each dish.

2. With electric mixer, whip cream to soft peaks. Fold in yogurt and spread evenly over strawberries.

3. Sprinkle 1 teaspoon of the remaining demerara sugar over each.

Cover and chill for 2 to 6 hours.

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Red Velvet Cupcakes From the Kitchen of Dara Siviglia

Ingredients ½ Cup softened butter 1 ½ Cup sugar 4 eggs ¾ Cup milk 3 teaspoons red food coloring 2 cups flour 4 teaspoons cocoa 1 ½ tablespoon vanilla extract 1 teaspoon salt 2 teaspoons apple cider vinegar 1 ½ teaspoon baking soda Frosting: 1 Cup arla original cream cheese spread 1 teaspoon vanilla extract 1 ¼ powdered sugar Directions 1. Whip butter & sugar until light and airy. Add eggs one at a time & whip well between each.

2. Stir milk and food coloring in dough. Add flour, cocoa, vanilla & salt.

3. Mix well, eliminating any clumps. Mix the vinegar and baking soda and stir it into the dough when it starts to bubble.

4. Distribute dough into the muffin cups slightly below edge and place in the middle of the oven.

5. Bake for 20 min. at 400 °F. Let them cool off.

6. Frosting: Whip cheese, butter & vanilla. Add powdered sugar in small portions into mixture. Stop whipping when frosting is blended.

7. Put frosting in the fridge for approx. 15 min. Put in a piping bag with a round tulle. Top cooled cupcakes with frosting.

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Pumpkin Pie From the kitchen of Katie O’Brien

Ingredients ¼ cup granulated sugar ½ tsp salt 1 tsp cinnamon ½ tsp ground ginger ¼ ground cloves 2 large eggs 1 15 oz can pumpkin 1 14 oz can sweetened condensed milk 1 9 inch pie shell Directions 1. Preheat oven to 425 F. 2. Combine sugar, salt ginger, and cloves.

3. Beat eggs in a large bowl. Stir in pumpkin and spices from step 2.

4. Slowly stir in the condensed milk.

5. Pour the mixture into pie shell.

6. Bake pie for 15 minutes. Reduce temperature to 350 F and bake for 40-50 more minutes. Let cool and serve.

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Brownie’s from scratch From the McRedmond kitchen

Ingredients ½ cup butter 1 cup white sugar 2 eggs 1 teaspoon vanilla extract ⅓ cup unsweetened cocoa powder ½ cup all-purpose flour ¼ teaspoon salt Directions 1. Preheat oven to 350° Fahrenheit.

2. Grease and flour an 8-inch square pan 3. In a large saucepan, melt 1/2 cup butter 4. Remove from heat, and stir in sugar, eggs, and vanilla 5. Beat in cocoa powder, flour, salt, and baking powder 6. Spread batter into prepared pan 7. Bake in oven for 25 to 30 minutes

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Cookbook Designed by Bridget Keohane