Baked Ziti in a Mornay Sauce with Italian Sausage and Fennel

This recipe comes from Emeril Lagase and it is a winner. Here is the link Baked Ziti
 The picture did not come out as good as I wanted it to, but I may take a photography class so I can get better at this.  I have noticed that my pictures are lacking the appeal I want it to have.  That is a home grown tomato. Don't ask me how much it cost to get that one tomato.  I cut the recipe in 1/2, but I will give you the whole recipe.


Printable Version:   Baked Ziti in a Mornay Sauce with Italian Sausage and Fennel
Ingredients:
3 tablespoons butter
3 tablespoons flour
2 1/2 cups of milk
salt
Freshly ground white pepper
Pinch nutmet
6 oz. Parmigiano-Reggiano cheese, grated
2 tablespoons olive oil
1 large fennel bulb, cored and thinly sliced (I used the whole bulb with the outside taken off)
Freshly ground black pepper
2 pounds hot Italian sausage links, but into 1/2 inch pieces (I took the sausage out of the casing)
1 pound ziti pasta, cooked al dente
1/2 cup fresh basil, chiffonaded
Directions:
In a medium saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, 1/2 cup at a time. Season with salt, pepper, and nutmeg. Cook, stirring constantly for 4-6 minutes. Remove from the heat and whisk in 1/2 cup of the grated cheese. Set aside and keep warm.

In a large saute pan, over medium heat, add the oil. When the oil is hot, add the fennel. Season with salt and pepper. Saute for 3-4 minutes or until soft. Add the sausage and continue to saute for 3-4 minutes. Remove from the heat.

In a large mixing bowl, combine the pasta, sausage mixture and Mornay sauce. Mix well. Pour into a greased 2-quart oval baking dish. Sprinkle the top with cheese and place in the oven on the top rack. Bake until the top is golden brown and bubbly, about 10-12 minutes. Remove from the oven and cool slightly. Spoon onto serving plates and garnish with fresh basil.


Shrimp Cakes with Ginger Butter



This picture didn't turn out very well, so I will replace it when I make them again.  Jud liked them more than I did, but I would definitely make them again. I saw this recipe on Giada De Laurentis' show. Mini Shrimp Cakes with Ginger Butter







Printable Version:   Shrimp Cakes with Ginger Butter
Shrimp Cakes:
3 tablespoons vegetable oil
5 large button mushrooms, stemmed, chopped into 1/4 inch pieces
2 large shallots, minced
1 medium carrot, diced into 1/4-inch pieces
1 pound extra-large shrimp, peeled and deveined
3 tablespoons plain breadcrumbs
1 large egg
zest on 1/2 large lemon
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

1/4 cup vegetable oil, plus extra as needed for frying shrimp cakes

Ginger Butter:
1 stick unsalted butter, at room temperature
One 1/2-inch long piece fresh gingerroot, peeled and finely grated (about 4 teaspoons)
2 teaspoons soy sauce

Directions:
For the shrimp cakes--Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat. Add the mushrooms, shallots, and carrots. Cook, stirring frequently, until the carrots begin to soften, 6-7 minutes. Transfer the mixture to a food processor. Add the shrimp, breadcrumbs, egg, lemon zest, salt and pepper. Pulse until combined but still chunky. For the mixture into 15 patties, each 2 inches in diameter and 1/2-inch thick, using damp hands. Place on a plastic wrap-lined baking sheet and refrigerate for 30 minutes.

For the ginger butter--Mix together the butter, ginger and soy sauce in a medium bowl, using a rubber spatula, until combined. Place the mixture on a piece of plastic wrap. Fold the plastic wrap over and form the mixture into a log about 7 inches long and 1-inch in diameter. Refrigerate until firm, at least 30 minutes. When ready to serve, slice the butter into 1/4-inch thick pieces and place on cooked shrimp cakes.