NewburyportNews.com, Newburyport, MA

PortWatch

January 16, 2013

A taste of the local life

Drawn to city by food scene, Wiley gives her cooking a fresh flavor

(Continued)

Crostini with Burrata Cheese

SERVES: 4

START TO FINISH: 15 MIN.

Baguette

Olive oil

Burrata cheese

Black olive tapenade

12 leaves fresh basil

1 clove garlic

Slice a baguette on the diagonal into 12 pieces.

Broil until slightly brown.

Rub with garlic. Spread 1 tsp black olive tapenade on each piece.

Top with a small wedge of Burrata cheese. Drizzle with high quality olive oil.

Chiffonade the basil by cutting into long, thin strips, and place on top of each piece of bread.

Chicken Piccata

SERVES: 4

START TO FINISH: 30 MIN.

2 high quality chicken breasts

1/2 jar drained capers

1/5 cup fresh lemon juice

1/3 cup chicken broth

1/3 cup white wine

2 tbls olive oil

2 tbls butter

1.5 tbls flour

Pound chicken breasts to 1/4 inch.

Mix butter and flour together to form paste.

Heat olive oil in large sauté pan over med high to high heat. When oil is smoking, add chicken breasts and until lightly brown, turn over. Remove breasts to warm oven.

Add wine to deglaze pan. Add chicken broth and lemon juice and reduce.

Add flour/butter paste and whisk until incorporated. Place chicken back into pan and add capers.

Serve immediately.

Fettuccine Alfredo

SERVES: 4

START TO FINISH: 30 MIN.

2 tbls flour

4 tbls butter

2 cups whole milk

1 cup grated Parmesan cheese

9 oz. fresh Fettuccine

Melt butter on medium high heat, making sure it does not burn. Add flour and whisk quickly, incorporating it. Boil for two minutes. Add milk slowly and stir until boils and thickens. Add cheese.

While making Alfredo sauce, boil 3 quarts water. When boiling add Fettuccine, cook until al dente, reserving 1 cup pasta liquid.

Drain pasta. Put back into pan with 1/2 cup pasta liquid. Add Alfredo sauce to your liking.

Orange Carrots

SERVES: 4

START TO FINISH: 1 HOUR (including marinating)

8 medium carrots

1 cup fresh orange juice

1 cup water

1 tbls butter

Salt and pepper

Cut carrots on the diagonal into 2-inch pieces and quarter each piece. Place in medium sauce pan with 1 cup of fresh orange juice and let sit for one hour.

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