Poetic Flavors : Stuffed Shells Dinner

Stuffed Shells,  Roman salad w/ garlic toast  

Original recipe makes 1 9x13-inch dish

• 1 (12 ounce) package jumbo pasta shells
• 2 eggs, beaten
• 1 (32 ounce) container ricotta cheese
• 1 pound shredded mozzarella cheese, divided
• 8 ounces grated Parmesan cheese, divided
  
  

  Preheat oven to 350 degrees F (175 degrees C).

• 1 tablespoon dried parsley
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 (28 ounce) jar pasta sauce
• 8 ounces sliced fresh spinach 

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
3. In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.
4. Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.

Poetic Flavors  

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poeticflavor@gmail.com 

704-323-8291

Poetic Flavors Holiday Taste: Love taste like this...

Romantic Love Energy

When I hold you close,
can you feel my heart beating?
Can you actually hear it
when our lips touch, a surge
of rhythm, fast and strong?
When we lie alone
in the darkened stillness,
does my pulse transmit
my heart's urgent message?
Each beat says with insistent joy

I love you…I love you…I love you… 

Silent Love

It's true I like to hear the words

"I love you,"

but you don't have to say them out loud.

Your smile, the look in your eyes,

the way you touch me

say more than mere words ever could.

Poetic Flavors 

poeticflavors.blogspot.com 

poeticflavors@gmail.com 

704.323.8291

Chateau Noir Culinary Education Tour 2010

Chateau Noir. Chef Jay and Noir Cares have created the first of its kind.

Culinary Educations Tour 2010

"Bringing together the youth of tomorrow with the leaders of today".

The Culinary Educations Tour 2010 was developed for our youth ages 8-18 and thier families.

The purpose of the Culinary Education Tour 2010 is to bring together: GRD assistance provides, culinary educator, human resource and job placement specialist, cheefs and culinary industry professional to help today's youth success in the culinary field.

The initial cities for the Culinary Education Tour will include:

Charlotte, North Carolina

Atlanta, Georgia

Richmond, Virginia

Other cities to be announced

This two day tour will inculude:

. Culinary Demonstrations

.Q&A Chefs Roundtable

.GED Assistance Program Information

.Interviewing and Resume Writing assistance

.Culinary School admission Staff On-Site

.Nutrition Informantion

.Culinary Internships

.2011 Culinary Camp Regisitration

.Food, Fun, and a great Time to be had by all

For general volunteer and sponsorship informantion

Phone: 704-7882-5811

Email: Tour2010@chateaunoirllc.com

Visit: chateaunoirllc.com/tour2010

Dany Eason
poeticflavor.blogspot.com
dany.eason@yahoo.com
704-615-7102

The flicker

Spin me into a world that mean nothing to those that look for everything
Build a hope like rainbows that have priceless money that won't spend
Follow me to a place that time is free and stress is thought to be washed away
Only does the tunnel make sense to me when i see the light
Taste the world with a touch of a hands that feed me
I slowly eat ice cream that is less fine as word that taste my mind
Marry me and take time to talk to me while we eat by candle light.

Wise-

Dany Eason
poeticflavor.blogspot.com
dany.eason@yahoo.com
704-323-8291

Tuna Burgers with Carrot-Ginger Sauce

Ingredients

For the Sauce:nocoupons
1 small carrot, roughly chopped
1 1/2-inch piece ginger, peeled
2 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
1 tablespoon low-sodium soy sauce
Pinch of sugar
Kosher salt and freshly ground pepper
For the Burgers:nocoupons
1 pound sushi-grade tuna
2 tablespoons plus 1 teaspoon extra-virgin olive oil
2 tablespoons low-sodium soy sauce
Juice of 1/2 lime
1/4 cup chopped fresh cilantro
1 tablespoon grated fresh ginger
Kosher salt and freshly ground pepper
1 cup spicy sprouts, for garnish
4 whole-grain hamburger buns
1/2 avocado, sliced
Directions

Prepare the sauce: Pulse the carrot and ginger in a food processor until finely chopped. Add the vinegar, sesame oil, soy sauce and sugar and process until smooth. Drizzle in 2 tablespoons water and combine; season with salt and pepper. Transfer the sauce to a bowl and set aside.
Prepare the burgers: Chop the tuna into chunks. Wipe out the food processor and add the tuna; pulse a few times to break up the pieces. In a bowl, mix 2 tablespoons olive oil, the soy sauce, lime juice, cilantro and ginger; season with salt and pepper. Pour over the tuna and process until well blended. Form into 4 patties; brush each lightly with the remaining 1 teaspoon olive oil.
Preheat a grill or grill pan. Once hot, add the burgers and cook for 2 minutes on each side for rare, or to desired doneness.
Toss the sprouts in the carrot-ginger sauce. Place the burgers on buns and top with avocado and sprouts.

Per serving: Calories 435; Fat 22 g (Sat. 3.8 g; Mono. 11 g; Poly. 6 g); Cholesterol 43 mg; Sodium 662 mg; Carbohydrate 28 g; Fiber 5 g; Protein 32 g
Photograph by Con Poulos

Dany Eason
poeticflavor.blogspot.com
dany.eason@yahoo.com
704-323-8291

Vegan Ice Cream

Vegan Ice Cream

This is actually the part that scares many vegetarians away from making the switch. How can one survive without Ice Cream! Fortunately there are tons of great flavors of soy based ice creams to help you get your fix. You may also want to look into Sorbet - many (but not all!) are dairy free and make a nice refreshing summer treat.

Tofutti

Soy Delicious

Poetic Flavor
poeticflavor.blogspot.com
704-323-8291

Salara

Salara is an upscale Bistro and Dessert Lounge with a European influenced menu of light cuisine and delectable desserts. Salara is upscale, yet relaxed - perfect for sneakers or stilettos, and just right for a delicious afternoon bite, savory dinner or a chocolate covered late-night treat. http://www.salarabistro.com/

Dany Eason
poeticflavor.blogspot.com
dany.eason@yahoo.com
704-323-8291

Rosemary Chicken Breasts, Brown Butter and Balsamic Ravioli, Warm Spinach Salad with Pancetta and Sweet Vinaigrette

Rosemary Chicken Breasts, Brown Butter and Balsamic Ravioli, Warm Spinach Salad with Pancetta and Sweet Vinaigrette
Recipes courtesy Rachael Ray
Show:
30 Minute Meals

Chicken: 4 pieces boneless, skinless chicken breast, 6 to 8 ounces each 2 tablespoons balsamic vinegar, eyeball it, just enough to coat chicken lightly 2 tablespoons extra-virgin olive oil 3 stems rosemary, leaves stripped and chopped, about 2 tablespoons Salt and coarse black pepper 4 cloves garlic, cracked away from skin with a whack against the flat of your knife
Ravioli: 1 package, 12 to 16 ounces, fresh ravioli, any flavor filling 3 tablespoons butter, cut into small pieces 2 tablespoons balsamic vinegar 2 handfuls grated Parmigiano-Reggiano Salt and pepper 1/4 cup chopped flat-leaf parsley, a couple of handfuls
Spinach Salad: 6 slices pancetta, chopped 2 tablespoons extra-virgin olive oil, 2 turns of the pan 1 small shallot, finely chopped 2 teaspoons sugar 2 tablespoons balsamic vinegar, eyeball it 1 bunch, about 10 ounces flat-leaf spinach Salt and pepper
Coat chicken in balsamic vinegar, then olive oil. Season chicken with rosemary, salt and pepper and let stand 10 minutes.

Bring a large pot of water to a boil for ravioli. Salt water and drop ravioli in water. Cook 8 minutes or until raviolis expand, float to top of water, and are al dente.
Heat a medium nonstick skillet over medium high heat. Add chicken breasts and cracked garlic to the pan. Cook chicken 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.
When the chicken is 2 or 3 minutes away from done, heat a second skillet over medium low to medium heat. To the second skillet, add butter to the pan and let it begin to brown.
Remove chicken from the first skillet and transfer to a warm platter. In a skillet over medium high heat and add the pancetta. Brown the pancetta bits, about 2 or 3 minutes, then transfer to paper towels to drain and return pan to heat, reducing heat to medium. Add oil and shallots to the pan and let the shallots saute 2 minutes.

When the butter for the ravioli has browned, add cooked ravioli to the pan and turn in butter to heat through. Add balsamic vinegar to the ravioli and cook a minute or 2 longer to reduce the vinegar and glaze the ravioli. The vinegar will become thick and syrup like. Add cheese, parsley, salt and pepper to the pasta and remove the pan from the heat.

To the sauteed shallots for the spinach salad, add sugar and cook sugar with shallots 1 minute. Add vinegar to the pan, scraping up pan drippings. Add spinach to the dressing and turn to wilt and coat it evenly in sweet vinaigrette. Add crisp pancetta to the salad.
Serve chicken along side ravioli and spinach salad, all on the same dinner plate.

Dany Eason
poeticflavor.blogspot.com
dany.eason@yahoo.com
704-323-8291

Orange Cheese Danish Pastry

Orange Cheese Danish Pastry
INGREDIENTS



1 cup (8 oz.) Sargento® Part-Skim Ricotta Cheese
1/3 cup sugar
1 egg
2 Tbsp. butter, softened
1 Tbsp. all-purpose flour
2 tsp. grated orange rind
1/2 tsp. vanilla
1 sheet (1/2 lb.) frozen puff pastry dough, thawed
1/2 cup confectioners sugar
1 Tbsp. orange juice
2 Tbsp. chopped walnuts or sliced almonds






DIRECTIONS
Preparation Time: 15 minutes
Baking Time: 25 minutes
Serves: 10



Combine cheese, sugar, egg, butter, flour, orange rind and vanilla in large bowl. Beat with electric mixer on medium speed until well blended.
Unfold pastry into rectangle; place on baking sheet. Make 2-inch-deep cuts at 1-inch intervals on long sides of pastry. Spread cheese mixture down center 3 inches of pastry. Crisscross strips over filling, alternating sides and bringing strips all the way across filling.
Bake in preheated 400°F oven 25 minutes or until bottom is golden brown.
Cool on wire rack. Mix confectioners sugar and orange juice in small bowl until smooth. Drizzle mixture over pastry; sprinkle with walnuts.



A great dish for that sweet tooth in the morning or late night snack.


Dany Eason
poeticflavor.blogspot.com
dany.eason@yahoo.com
704-323-8291