Gleanings of Wheat

Love & Olive Oil has this yummy looking recipe up - and of course it is a Giada recipe . 18 to 20 ounces fresh ravioli or tortellini 6 tablespoons unsalted butter 2 tablespoons balsamic vinegar 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/3 cup toasted, chopped walnuts 1/4 cup grated Parmesan directions Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook 4 to 5 minutes, until tender but still firm to the bite, stirring occasionally. Drain ravioli onto a large serving platter. Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat. Let cool for about 1 minute. Stir in the balsamic vinegar, salt, and pepper. Transfer the ravioli to the pan saucepan with the balsamic brown butter. Sprinkle walnuts and Parmesan over the top. Serve immediately.18 to 20 ounces fresh ravioli or tortelli...

I got this one from here . The cheese sauce didn't quite turn out, but I think that had more to do with me than the dish. The steak was nice and tender and I dribbled some of the messed up sauce over the top to give it a bit of extra flavor. I ended up not making the orzo, I just made spaghetti and sprinkled a mixture of olive oil, basil, and oregano on top of it. 2 tablespoons olive oil, divided 4 boneless sirloin steaks Salt and freshly ground black pepper 4 ounces garlic and herb soft cheese (recommended: Boursin) 1/4 cup vermouth 1 pound cooked orzo 1 fennel bulb, diced 1 cup diced fresh tomatoes 1/4 cup fresh chopped oregano leaves 1/4 cup sherry vinegar Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season steaks with salt and pepper and add to hot pan. Cook 3 to 5 minutes per side for medium. Remove steaks from pan and set aside. To the same pan, add cheese and vermouth. Simmer 2 minutes, until cheese melts and creates a sauce, scraping up any brown b...

For Christmas a friend of mine got me a contaner of Giada De Laurentis spices, this is the first time I've used it. Very nice blend. 2 chicken breasts 1 c white wine 3 cloves garlic, crushed 2 pinches of Giada De Laurentis Tuscan Herb mix boxed spaghetti your favorite spaghetti sauce - I used hunts spaghetti sauce w/ garlic and herb In a large skillet place the chicken, wine, garlic, and sprinkle Giada's herbs on top. Cook covered over low heat for 1 hour, flip the chicken after 30 minutes. Cook spaghetti sauce and spaghetti as directed. Place spaghetti on plate, chicken on top of that, and top with sauce.

I got The Pasta Bible as a Christmas gift (and a food processor!) this year and this is the first recipe I've tried out of it. I didn't have pine nuts on hand, and didn't feel like shopping, so I just used walnuts instead. It still turned out pretty good! 1/3 c pine nuts 1/3 c freshly grated Parmesan cheese 1/2 c sun-dried tomatoes in olive oil 1 garlic clove, roughly chopped 4 tbsp olive oil 12 oz linguine ground black pepper coarsely shaved Parmesan cheese to serve basil leaves to garnish Put the pine nuts in a small non-stick frying pan and toss over low to medium heat for 1 to 2 minutes or until the nuts are lightly toasted. Put nuts in food processor, add the Parmesan, sun-dried tomatoes and garlic, with pepper to taste. Process until finely chopped. With machine running, gradually add the olive oil until it has been throughly incorporated and the ingredients have formed a smooth looking paste. Cook the pasta according to packet directions. Drain, but reserve a few tbs...

Another simple, delicious dish from Giada ; I served this up with a side of angel hair pasta topped with evoo and basil. 1 loaf baguette, cut into 1/2-inch thick slices (about 30 to 36 slices) 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper 5 Roma tomatoes, sliced 1 1/4 pounds fresh mozzarella, sliced 1 bunch fresh basil leaves, stemmed Preheat the oven to 450 degrees F. Arrange the sliced baguette bread on a baking sheet. Brush with some of the olive oil and sprinkle with salt. Bake until the bread is pale golden and crisp, about 5 minutes. Remove from the oven. Top each slice of bread with a slice of tomato and sprinkle with salt and pepper. Top each slice of tomato with a slice of mozzarella and sprinkle with salt. Return the baking sheet to the oven until the cheese and tomato are warmed, about 5 minutes. Arrange the toasts on a serving platter. Top each toast with a basil leaf. Using the brush, drizzle the remaining olive oil over the basil. Sprinkle with salt ...

Sorry I'm late with this one. Anyway, around here it isn't called Cincinnati chili, in fact if I called it that people would give me very strange looks. Here, in my home, it is called Chocolate Chili. An old friend gave me this recipe once, but I lost it so I have to make it from memory every time. 2 lbs ground beef or turkey 30 oz canned kidney beans 15 oz chicken broth 30 oz tomato puree 1 1/2 tbsp honey 1/4 tsp cinnomon 1/4 tsp pumpkin pie spice 1/4 tsp ground cumin 1/8 tsp cardamom 1 c semi-sweet chocolate (yes, I use 1 entire cup) 1 med onion, diced 1 lb pasta Brown the meat and drain fat out. In large pot add the meat, beans, broth, onion, spices, and half the chocolate, cover pot, and cook on medium-high heat for 45 minutes, stirring occasionally. Add other half of chocolate and cook for another 15-20 minutes or until chili is the consistency that you prefer. Cook pasta according to package directions. Directions for eating: Place pasta on plate or bowl, top with chili, ...