>> sponsored by
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a
CI446ifiE/ortt
WINE AND BEER TASTING
to benefit the students of Farmington Public Schools
FETTUCINE WITH
CHESTNUTS, SAGE AND
GARLIC
2 Tbsp. extra-virgin olive oil
11/2 cups chopped sweet onion
2 tsp. minced garlic
'4 cup finely chopped fresh sage
3 cups fresh chestnuts, roasted,
peeled and chopped (about 2 cups
of finished chestnuts)
12 oz. dry fettuccine (or 1 lb.
fresh)
4 Tbsp. butter, softened
'4 cup half-and-half
kosher salt and pepper to taste
'/2 cup finely chopped fresh flat-
leaf parsley
freshly grated Parmesan cheese
for garnish
Heat the oil in a large nonstick
skillet over medium-high heat. Add
the onions and garlic, and saute
until soft and golden, about 10 min-
utes. Add the sage and chestnuts,
and cook for 3 minutes more. Set
aside.
Bring a large pot of water to a
boil, and cook the pasta according
to package directions. Drain well
(do not rinse). Transfer the pasta to
a large bowl, and stir in the butter.
Add the chestnut mixture and half-
and-half, and season to taste with
salt and pepper. Stir in the parsley,
and serve immediately with freshly
grated cheese on the side.
Makes 6 first course servings.
FRIDAY
October 25, 2013
7:00 pm - 9:30 pm
Farmington Hills Manor
Tickets $40. Available at your local
Busch's Fresh Food Market
Featuring live entertainment,
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tastings, wall of wine, strolling
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rieskritod Awkier
RAPINI WITH GARLIC
MUSHROOMS
Many will steam or boil rapini
before cooking it in a skillet; I skip
this step because I like my rapini
less cooked, fresher and chewier.
2 bunches (about 2 lbs.) rapini
(broccoli rabe)
3 Tbsp. extra-virgin olive oil
2 Tbsp. thinly sliced garlic
cloves
12 oz. sliced mushrooms
'/2 tsp. red pepper flakes
kosher or sea salt to taste
freshly ground black pepper to
taste
CIOCOLATTA CALDA
(ITALIAN HOT
CHOCOLATE)
There are countless variations of
this recipe. Some add liqueur and
real chocolate with egg yolks as
thickeners. Mine calls for thickening
with cornstarch and uses cocoa pow-
der. Either way, it should be thick and
served in small quantities. It's almost
the consistency of a thin pudding.
'/4 cup water
1 Tbsp. cornstarch
'/4 cup unsweetened powdered
cocoa
'/2 cup sugar
2 cups milk
Rinse the rapini, and trim about
11/4 inches from the bottoms of the
stems.
Heat olive oil in a large skillet over
medium-high heat.
Add garlic, mushrooms and pep-
per flakes. Cook turning the mush-
rooms in the garlic for 2 minutes.
Add the rapini, and use tongs to
turn the rapini in the pan. Cover the
pan with a lid (it does not have to be
tightly covered). Cook for 3-4 min-
utes more until the rapini is tender/
crisp. Season lightly with salt and
pepper.
Makes 6 servings.
Combine water, cornstarch and
cocoa in a medium saucepan over
medium-high heat, and stir until the
mixture is uniform. Reduce heat to
medium, and slowly drizzle in the
milk while whisking constantly.
Whisk the sugar into the hot milk,
and stir until thickened. Cook until
very hot and thickened (like whip-
ping cream or a thin pudding).
Pour into 6 demitasse cups, and
serve hot. While this recipe makes
6 demitasse servings, or 2 full serv-
ings, you can double or triple the
recipe if you'd like bigger cups of the
chocolate.
All recipes © Annabel Cohen 2013; annabelonthemenu@gmail.com .
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Farmington Hills • Corner of Grand River & Haggerty Road
Auburn Hills • 1 miles south of the Palace of Auburn Hills
October 10 • 2013
1867890
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