Recipes from Moody’s

- Posted on Jul 31, 2019 - 01:11 PM

PARMESAN CREAM SAUCE OVER PASTA AND VEGETABLES

1 lb. pasta

1 Tbs. extra virgin olive oil

3 Tbs. butter

1 Tbs. chopped garlic (or minced)

½ tsp. red pepper flakes (optional)

2 Tbs. flour

1 c. milk 

1 c. chicken broth

1½ c. shredded Parmesan cheese (grated will not work well, shredded works best)

Salt and pepper

 4-5 scallions (green onions, diced with scissors)

Cook pasta according to directions. Sauté choice of vegetables (squash, broccoli, carrots, onions, mushrooms, etc.). When pasta is half-way done, start cream sauce in separate pot. Add butter, olive oil and garlic and sauté on medium-low heat until butter is melted, then add red pepper flakes and sauté. Mix in flour until combined. Add milk and chicken broth, bring to a boil; lower heat and stir until thickened. Add Parmesan and stir until melted. Serve over pasta and vegetables, and top with green onions. 

WHITE MARSH CHICKEN SANDWICH

½ grilled chicken breast that has been marinated in Italian dressing mixed with plain yogurt 

1 slice Havarti cheese, melted

2 baby spinach leaves

1 slice bacon

1-2 slices tomato

1 large roll

Layer the ingredients on bottom half of roll and then top with other half.

MUSTARD CREAM SAUCE

A sauce good to use on chicken or beef

½ c. dry white wine

¼ c. chopped shallots

1 c. whipping cream

2 Tbs. Dijon mustard

1 Tbs. chopped fresh basil

1 Tbs. chopped fresh dill

Cook white wine and shallots in heavy medium saucepan over high heat until liquid evaporates, about 4 minutes. Reduce heat to medium-high. Add whipping cream and simmer until reduced to 1 c., about 2 minutes. Add Dijon mustard, basil and dill. Simmer 2 minutes to blend flavors. Season sauce to taste with salt and pepper.

ROSEMARY RED WINE SAUCE FOR STEAK 

1 c. red wine

1 Tbs. fresh rosemary, chopped, or 2 tsp. dried rosemary

½ tsp. kosher salt

1 tsp. black pepper

2 Tbs. cold butter, cubed

½ tsp. Worcestershire sauce

1 Tbs. minced garlic 

After cooking the steaks, remove to a plate to rest. Deglaze the pan with the red wine and add all other ingredients except for the butter. Let reduce by half, then just before serving, add butter to the pan and whisk in until melted. Serve immediately.

CHICKEN CORDON BLEU

Filet chicken breast 

Place 1 slice each of ham and Swiss cheese in center of chicken breast. Fold in half. Dip into beaten egg and buttermilk mixture. Place on bed of bread crumbs and coat both sides. Pan fry in oil on both sides until golden brown.