Antipasto+Caprese+Salad

Daniel K:

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 * Main Dish**: [|Italian Mac and Cheese]

**Directions**: Bring a large pot of water to a boil. Salt water and cook pasta to a chewy al dente, about 8 minutes. In a nonstick skillet, brown and crumble the sausage. Drain cooked crumbles on paper towel lined plate. Return pan to heat and add extra-virgin olive oil, butter, garlic and mushrooms. Season liberally with salt and pepper. Saute 3 to 5 minutes, until mushrooms are lightly golden. Preheat broiler to high. To mushrooms, add flour and stir, cooking 2 minutes. Whisk in stock, then stir in cream. Bring cream to a bubble, then stir in 2 cups of 4 cheese blend. When cheese has melted into sauce, add tomatoes. When sauce comes to a bubble, remove from heat and adjust seasonings, adding hot sauce if desired. Combine cheese sauce with sausage and pasta, transfer to baking dish, casserole or oven safe serving platter. Sprinkle remaining 1/2 cup of 4 cheese blend and the grated Parmesan over the top and brown under hot broiler. []>
 * Total Time:**30 min
 * Prep Time:** 10 min
 * Cook:** 20 min
 * Servings**:4 servings, plus leftovers
 * Ingredients**:
 * 1 pound ziti rigate, penne rigate or cavatappi (ribbed, hollow corkscrews)
 * 1 pound Italian bulk sweet sausage
 * 2 tablespoons extra-virgin olive oil
 * 1 tablespoon butter
 * 3 or 4 cloves garlic, chopped
 * 12 crimini mushrooms, sliced
 * Salt and pepper
 * 2 tablespoons all-purpose flour
 * 1 cup chicken stock
 * 1 cup heavy cream
 * 1 (10-ounce) sack, 2 1/2 cups, shredded Italian 4 cheese blend, available on dairy aisle
 * 1 can diced tomatoes, drained well
 * 1 teaspoon hot sauce (recommended: Tabasco), optional
 * 1/2 cup Parmesan, a couple of andfuls


 * Dessert: [|Biscotti] **

**Total Time**: 2 hr 30 min **Prep TIme**: 25 min **Inactive**: 1 hr 10 min **Cook**: 55 min Yield:2 Dozen

Ingredients

 * 2 cups all-purpose flour
 * 1 1/2 teaspoons baking powder
 * 3/4 cup sugar
 * 1/2 cup (1 stick) unsalted butter, room temperature
 * 1 teaspoon grated lemon zest
 * 1/4 teaspoon salt
 * 2 large eggs
 * 3/4 cup pistachios, coarsely chopped
 * 2/3 cup dried cranberries
 * 12 ounces good-quality white chocolate, chopped
 * Red and green sugar crystals, for garnish

Directions
Preheat the oven to 350 degrees F.

Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.

Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.

Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.

Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.

The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

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