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What's For Dinner With Joe Leone Recipes

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What's For Dinner With Joe Leone?
Fresh Pasta Fresh Pasta Ingredients: 2 cups flour 3 eggs ½ tsp salt ½ tsp olive oil Method: Put a mound of flour on a clean workspace, put a hole in the center (like a volcano), and add the eggs, salt, and olive oil inside the well. Using a fork, gently beat the eggs, olive oil, and salt. Then, gradually begin incorporating the flour. Once the dough has taken shape, use your hands to knead the dough for 8 to 10 minutes. It will become smooth and elastic. Either wrap the dough in cling film, or cover it with a moist towel. Allow the dough to rest for at least 20 minutes at room temperature. From here, you can either roll it out to your desired shape, and wrap it tightly and store it in the fridge for a day. *If you store the pasta dough in the fridge, make sure to allow it to come to room temperature for at least an hour before rolling it out. To roll fresh pasta dough, you can either do it by hand or using a pasta machine. Typically, it’s much easier to get paper-thin sheets using a pasta machine. This will also ensure ... View More
Springtime Salads Today on What’s For Dinner?™: Congrats to Joe Leone for being honored by Princeton University and also for earning a YAP award for his efforts in Hurricane Sandy relief! Spring Salads New Potato Salad with Asparagus, Tuna, and Fried Capers Ingredients: Champagne vinaigrette Red new potatoes Asparagus Tuna, packed in oil, drained Mixed green salad mix Hard boiled eggs, quartered Radishes, thinly sliced Capers Olive oil Method: If making your own champagne vinaigrette from scratch, combine freshly chopped chives, a small diced shallot, 1 tsp honey, 1/4 cup champagne vinegar, and a tsp of Dijon mustard together into a food processor. After it’s combined, slowly stream in 2/3 cups vegetable oil and 1/3 cup olive oil. Cover the potatoes with water in pan; season the water liberally with salt. Bring them up to a boil and cook them until just tender. At this point, you can add the asparagus to the potatoes to blanch a few minutes as the potatoes finish cooking. Drain the potatoes and asparagus. Season the potatoes and asparagus with ¼ of a cup of the prepared vinaigrette. Just before serving the salad, fry the capers in olive oil until crispy, about a ... View More
Springtime Dishes Chicken Francese, Garden Linguini, Zucchini Fritters and more! Question from What’s For Dinner listener, Cathy, regarding Joe Leone’s Francese sauce: Do you like to thicken your sauces with flour or cornstarch? I usually use cornstarch, but just don’t get the same restaurant quality in my sauces and gravies. Any suggestions? We suggest using a roux, made of equal parts butter and flour. Melt room temperature butter over medium heat, and whisk in the flour. You can cook roux’s to different stages, varying from colors blonde to brown. Although Joe wouldn’t use cornstarch for Francese sauce, he suggests using it to thicken pan juices from roasted meats to make delicious gravies. CHICKEN FRANCESEIngredients: Boneless chicken breast Flour Eggs Parsley Grated cheese Salt and pepper Oil White wine Fresh lemon juice Chicken stock Roux Method: Whisk together the eggs, parsley, grated cheese, salt and pepper. Dredge the chicken in flour and then the egg mixture. Panfry the egg coated chicken cutlets in oil until golden brown on both sides, setting them aside on a plate as you go. They do not need to be fully cooked throughout yet. Once all the chicken is browned, discard most of the oil from the ... View More
Easter Sunday Happy Easter Sunday! Roasted Leg of Lamb Ingredients: Bone in leg of lamb, 6-8 lbs with coating of skin and fat Fresh rosemary Garlic, thinly sliced Salt and pepper Fresh lemons Olive oil White wine Corn starch Method: Score the lamb and insert the rosemary and thinly sliced garlic throughout the meat. Season the lamb with salt and pepper; lay lemon slices on top and drizzle the entire leg with olive oil. Put the leg of lamb on top of a rack inside a larger roasting pan. You can do all these steps the day before for a stronger flavor. The next day, bring the lamb to room temperature. Roast the lamb at 325 degrees until the lamb reaches an internal temperature of 130 degrees. Allow the meat to rest for at least 20 minutes before slicing; remove it from the pan and tent it with foil to keep warm. In the meantime, use the drippings to make a gravy. Deglaze the lamb drippings with white wine, using a spatula to scrape the bits up off the bottom of the pan. Whisk in cornstarch diluted with water (also known as a slurry) to thicken the gravy. Bring it to a ... View More
Palm Sunday Foodie Find: Local Urban Kitchen in Brielle serves up freshly squeezed vegetable and fruit juices!Palm Sunday Recipes:Breakfast Polenta with Figs and Mascarpone CheeseIngredients:Polenta, quick cookingMilk HoneyMascarpone cheeseFresh figs, roughly choppedMethod:Begin with the figs. In a small saucepan, bring the figs up to a simmer with a splash of water and honey (amount will depend on how ripe the figs are). Once they have cooked down to a syrup consistency, mash them slightly. Set aside.Bring the milk up to a boil over medium heat; reduce the heat to low and whisk in the polenta until it becomes thick, smooth, and creamy. Finish the polenta by whisking in a few tablespoons of butter and mascarpone cheese to make it even more rich and creamy. Lastly, sweeten it with a touch of honey and top it with the fig syrup.Hot Cross BunsIngredients:2 ounces fresh yeast2 cups lukewarm milk1/4 cup honey4 tablespoons unsalted butter, diced3 eggs4 1/2 cups high-gluten flourSpice mix (cinnamon, cloves, ginger, & nutmeg)1 teaspoon kosher salt1/2 cup dark raisins1/2 cup golden raisinsGlaze – 2 cups confectioners’ sugar & ... View More
St. Patrick's Day Happy St. Patrick’s Day! Today we’re celebrating with Barbara’s husband, Mike. He’s written two books: This Is Your Brain On Shamrocks & the sequel: This Is Your Brain On Shamrocks 2 - Fifty Shades O’ Green. Check them out at www.thisisyourbreaksonshamrocks.com Fun Fact: St. Patrick was actually Italian! Mike’s Colcannon – A Traditional Side Dish for Irish Bacon or HamIngredients:1 lb cabbage, shredded1 lb potatoes, peeled and roughly chopped1 cup milk½ cup butter, meltedLeeks, thinly slicedSalt and pepper, to taste.Method:Boil the cabbage and potatoes until tender. Just before they’re done, add the leeks to wilt (they will only take about three minutes).Drain the water. Make a well in the middle of the potato mixture, and pour the melted butter and milk inside. Fold everything together, mashing the potatoes slightly, but also keeping them flakey. Season with salt and pepper, and enjoy!Ryan’s St. Patty’s Day Breakfast OmeletIngredients:Eggs, beatenCorned beef hashIrish Dubliner CheeseSalt & pepper, to tasteMethod:Heat a greased skillet; pour in the eggs and allow them to set for a minute or two. Use a spatula to pick up the edges of the ... View More
The Feast of St. Joseph The Feast of St. Joseph with special guest, Linda! Come join Joe Leone in celebrating St. Joseph’s Feast on March 19th. Tickets cost $30 for adults ($20 for children) and can be bought at either Joe Leone’s store locations until March 15th. Ten dollars from each ticket sold will be given back to the St. Joseph’s fund; this year, the funds will be supporting local families affected by Hurricane Sandy. The feast begins at 5:30 PM and features a traditional, family-style Sicilian feast. Hope to see you there! A little bit about St. Joseph: St Joseph was the husband of Mary and a father figure to Jesus. Although not much is known about St. Joseph, it is said he prevented a famine in Sicily during the middle ages. In some countries, St. Joseph’s Day is also considered Father’s Day. Traditional St. Joseph’s Feast Recipes Pasta con Sarde – Pasta with Sardines Ingredients: Olive oil Fennel, thinly sliced Fresh sardines, cleaned Flour White wine Raisins Capers Pine nuts Bucatini pasta Breadcrumbs, plain or toasted in butter Method: Heat a large pan with olive oil and begin by sautéing the fennel. In the meantime, dredge the sardines in ... View More
Q & A With Joe and Barbara: Part 2 What’s the difference between a boil, a rolling boil, and a simmer?Simmer – The water is warm and little bubbles are forming around the sides of the pan.Boil – The water is hot, and bubbles are forming throughout the entire pan.Rolling boil – The water is really hot and the bubbles are rapid, almost boiling over the sides of the pan (this is the ideal stage to add your pasta for cooking).What are good staples to always keep on hand for cooking?Cooking oil, flour, salt, pepper, dried pasta, eggs, bread, and milk (and garlic if you’re Italian!). Why does chicken breast dry out so easily?For the most part, it depends on where and from whom you’re purchasing your chicken. Manufacturers process their chickens differently. After the chickens are heated (a process needed to remove their feathers), they’re either air cooled, or cooled in cold water to quickly bring their temperatures back down. As the birds were heated for feather removal, the pores of the chicken have opened up. If the chicken is then water cooled, the pores will expand and absorb excess water. As the chicken is sitting in its packaging, that water and ... View More
Q & A With Joe and Barbara: Part 1 What does it mean to cut meat across the grain? And why is it important?Cutting meat across the grain results in more tender slices of meat; they’re less chewy and easier to eat. To do this, look at the direction of the muscle fibers of the meat and cut against them – not with them. This is especially important with tougher cuts of meat like flank or skirt steak, but is also important with all types of meat, even poultry. What kind of knife do you suggest for carving and slicing meat?Although eclectic knives work well, Joe prefers a straight carving knife. How do you use a steel rod knife sharpener? (The one that typically comes with your standard set of knives.)First things first, be careful! Always be aware of where your hands are. Hold the rod out, and glide the knife towards you. You can glide it different ways (making the shape of a V) a few times to get your knife nice and sharp. Why do you let meat rest before slicing it?If you don’t allow the meat to rest before you cut into it, all the juices will run out onto ... View More
Lent Recipes Lent Recipes Low Fat Turkey Shepard’s Pie Ingredients: Ground turkey Olive oil Garlic Mushrooms, coarsely chopped Onions, diced Carrots, diced Celery, diced Peas, fresh or frozen Rosemary Thyme 1 tbsp tomato paste Worcestershire sauce, to taste 2 to 3 tbsp flour Chicken stock Mashed potatoes, prepared without butter (try mashing them with nonfat sour cream & low fat milk or chicken stock instead) Method of preparation: Heat the olive oil a large skillet, and sauté the onions, carrots, and celery. Once softened, add the garlic and mushrooms. Add the ground turkey to the pan; season with salt, pepper, rosemary, thyme, tomato paste, and Worcestershire sauce. Once browned, add the flour and stir to coat. Slowly stir the chicken broth into the pan, and bring it up in a simmer to thicken. Lastly, fold the peas in and transfer everything into a baking dish. Top it off with the mashed potatoes and transfer to a 350 degree oven for half an hour or until the casserole is bubbling and golden brown. Joe Leone’s Las Vegas Foodie Find: Bartolotta Ristorante Di Mare located in the Wynn hotel. Chef Paul Bartolotta imports fresh fish from the Mediterranean daily, giving you a taste ... View More

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