Gails Mafaldini Cavolo Recipes

Steps:

• Slice each shrimp in half lengthwise; refrigerate.
• Melt 1 tablespoon butter in a medium saute pan over medium. Add shrimp heads and shells and tomato paste and cook, stirring, until shells are pink and opaque, about 2 minutes. Pour in 1/4 cup wine and cook, stirring, until reduced, about 1 minute. Add 4 cups water, bring to a boil, and simmer 30 minutes. Strain shrimp stock through a sieve into a bowl; discard solids. (You should have about 2 1/4 cups.)
• Meanwhile, bring a large pot of water to a boil; add salt. Cook pasta 2 minutes less than instructed on package, adding lemon slices during last 5 minutes. Drain.
• Melt remaining 2 tablespoons butter in a large saute pan over medium. Add shallot and pepper flakes. Cook, stirring, until shallot is translucent, about 1 minute. Season shrimp with salt; add to pan in a single layer. Cook until light pink on one side, about 2 minutes. Turn; cook 1 minute more.
• Pour in remaining 1/4 cup wine and cook, stirring, until reduced. Pour in shrimp stock and simmer until slightly reduced and thickened, about 2 minutes. Whisk in creme fraiche until combined.
• Add pasta and lemon slices and stir to coat pasta with sauce. Remove from heat; squeeze remaining lemon half over top. Serve immediately, sprinkled with pepper flakes.

Steps:

• Bring a large pot of salted water to boil.Add the penne and cook till al dente - drain.
• Meanwhile, in a large deep skillet, heat 3 tablespoons olive oil. Season the chicken with salt & pepper, add to skillet and cook until lightly browned.
• Add the onion and garlic and cook until the onion is softened and chicken is cooked through.
• Add the diced tomatoes, chipolte and adobo sauce and cook until heated through.
• Add the corn, season with salt & pepper and cook until the corn is heated through.
• Add the penne and the remaining two tablespoons of olive oil to the sauce and toss to coat. Add one cup of the queso blanco and toss.
• Transfer pasta to bowls - sprinkle with the remaining cheese and cilantro and serve.

Steps:

• Combine sugar& water in a large saucepan; bring to a boil over moderately high heat.
• Continue boiling until the syrup is a very light golden colour& falls off the end of a spoon in a slow stream.
• Hull stawberries& slice thickily.
• Add to syrup& cook over moderate heat, stirring occasionally, until the berries are soft- about 3 minutes.
• Remove from the heat& stir in rum.
• Serve warm, at room temperature or chilled over ice cream, pound cake, pancakes or waffles.

Steps:

• In a medium saucepan melt the butter.
• Add cumin seeds and mustard seeds and cook over high until mustard seeds begin to pop.
• Add rice and squash and toss with seeds to mix thoroughly.
• Add water and salt, and bring to a boil.
• Reduce heat to low, cover and simmer until squash is tender and water is completely absorbed - about 15 minutes.
• Remove from heat and let stand for 5 minutes.
• Fluff rice before serving.