1 tablespoon olive oil 1/4 cup finely chopped onion 1/4 cup mushrooms 1 large clove garlic, chopped 3 cups water 8 ounces wild rice salt and pepper to taste 1 teaspoon dried sage 1/2 teaspoon dried thyme Heat a medium saucepan over medium-high heat. Add the olive oil, then the onions and mushrooms. Sauté until softened, about 5 minutes. Add the garlic and sauté one more minute. Add the water, rice and seasonings....
1 onion, chopped 3 cloves garlic, minced 1-1/2 pounds ground turkey 2 (4 ounce) cans canned green chile peppers, chopped 1 tablespoon ground cumin 1 tablespoon dried oregano ground cayenne pepper to taste ground black (or white) pepper to taste 3 (15 ounce) cans cannellini beans, drained and rinsed 5 cups chicken broth 2 cups shredded Monterey Jack cheese In a large pot over medium heat, combine the onion, garlic and ground turkey and saute for 10 minutes, or until turkey is well browned....
basic to several recipes is odori, that gift at the frutta e verdura tucked into your shopping bag as you leave. With the odori, you make a trito, a mince of the vegetables, which are then sauteed in olive oil until softened. Finely chop 2 carrots, 2 stalks celery, 1 onion, 2 cloves garlic, and a handful of parsley. Saute in 2 tablespoons olive oil until golden. “Less is more” applies directly to this and other Tuscan recipes, which tend to have few ingredients....
meat sauce for pasta odori 1 pound ground beef 1 pound ground pork 4 Italian sausages salt, pepper, and thyme, to taste 1 to 2 cups white wine 2 tablespoons tomato paste 2 quarts tomato puree Prepare the odori (Giusi omits the garlic for ragu) in a 4-quart heavy pot with a lid, then add the ground beef, ground pork, and sausages and saute until browned. Add salt, pepper, thyme, and a cup or two of white wine....
guinea hen hunter style 1 whole guinea hen (or chicken), cut into pieces 1/4 cup olive oil salt and pepper, to taste odori 1 cup white wine 2 cups tomato sauce, preferably homemade Prepare the odori and set aside. In a large skillet, saute the chicken in the oil for ten minutes. Add salt and pepper and lower the flame. Add the odori and saute until golden. Add the while wine and simmer until all the liquid has evaporated....