Christina's Tortellini Emilia

from Better Homes and Gardens

1 9 oz package dry cheese tortellini
1 1/2 TBSP finely chopped red onion
1 TBSP finely chopped shallots
1 TBSP butter
1 C half-and-half or cream
1 egg yolk
2 TBSP grated Parmesan cheese
1/2 tsp dried sage
1/4 tsp pepper
1/4 C Gruyere or Swiss cheese, grated
1/4 C walnut pieces
1 oz prosciutto, ham or bacon, chopped

Preheat oven to 400 degrees. Prepare tortellini according to package directions. Drain and set aside.

In a medium saucepan, cook onion and shallots in hot butter until tender. Stir in cream and bring to just boiling. Remove from heat. In a small bowl, beat egg yolk. Slowly add 1 C hot cream to yolk, beating until combined and then return all to saucepan. Cook and stir over medium-low heat for 10 minutes or until slightly thickened and bubbly. Stir in Parmesan, sage and pepper.

Transfer 1/2 of tortellini to 9x9 baking dish and top with half of cheese and sauce. Repeat later and top with walnuts and prosciutto. Back 20 minutes or until lightly browned.

Christina's Butternut Squash Risotto

adapted from Williams-Sonoma

4 Tbs. unsalted butter
2 Tbs. minced fresh sage (or 1 tsp dry sage)
6 cups vegetable or chicken stock
2 cups butternut squash puree
2 Tbs. olive oil
2/3 cup Arborio rice
1 tsp. minced fresh rosemary (1/2 tsp dry)

1/2 cup dry white wine
1/2 cup grated Parmigiano-Reggiano
Salt and freshly ground pepper, to taste

In large saucepan over medium-high heat, whisk together stock and squash puree. Bring to a simmer; maintain over low heat.

In risotto pan over medium heat, warm oil. Add onions and rice; stir 3 minutes. Stir in 1 Tbs. sage (or 1/2 tsp dry sage) and rosemary. Add wine; stir until absorbed. Add stock mixture a ladleful at a time; stir frequently. Wait until stock is almost completely absorbed before adding more. When rice is tender to bite but slightly firm in center, after about 30 minutes, stir in butter, cheese, salt and pepper. Add more stock if needed so rice is creamy. Let stand 2 minutes. Serves 6.

Christina's Pork Tenderloin with Prosciutto, Sage and Asiago Cheese

from foodnetwork. com

2 pounds pork tenderloin, pounded to 1/4 inch thickness
1 1/2 cups all-purpose flour, plus 2 tablespoons
8 tablespoons butter
2 cups grated Asiago cheese
16 slices prosciutto, thinly sliced
2 cups chicken broth
4 tablespoons chopped fresh sage leaves, plus 16 whole leaves
2 cups vegetable oil

Preheat oven to 375 degrees F.

Coat pork lightly in flour, brushing off excess. Melt 4 tablespoons of butter in frying pan, add pork and cook quickly 1 minute per side. Remove from pan and continue cooking the remaining pork. Add 3 to 4 tablespoons of cheese to each pork tenderloin and top with 2 prosciutto slices. Bake in oven for 5 to 6 minutes until cheese is bubbling.

In another frying pan, over medium heat, add remaining 4 tablespoons of butter and stir in 2 tablespoons of flour. Cook flour and butter mixture for 1 minute, stirring constantly. Add chicken broth and chopped sage and cook until thickened. Serve over pork tenderloins.

In heavy saucepan, heat oil and deep-fry sage leaves for garnish.

Christina's Pumpkin Apple Soup

from What I Made for Dinner

3-4 slices bacon
About 1 dozen fresh sage leaves
2 shallots, minced
1 honeycrisp apple, peeled, grated
1 can pumpkin puree
1 cup chicken stock
1 cup buttermilk
salt & pepper

Fry bacon in large cast iron pot. Set aside and drain most of fat. Crisp sage leaves in remaining bacon fat. Add shallots and apple and cook until soft. Add pumpkin puree, chicken stock, and buttermilk. Simmer for about 20 minutes. Meanwhile, finely chop bacon to garnish soup.

Christina's Cranberry Pork Chops

1/2 teaspoon pepper
1/4 teaspoon celery salt
4 pork loin chops (about 12 ounces total)
2 teaspoons cooking oil
1 large onion, thinly sliced and separated into rings
2 tablespoons water
1/2 cup dried sweetened cranberries
3 tablespoons water
2 tablespoons frozen orange juice concentrate, thawed
1 teaspoon finely shredded orange peel
1/2 teaspoon ground sage
1/4 teaspoon salt

1. In a small bowl stir together pepper and celery salt; rub onto both sides of chops. In a medium skillet heat oil over medium-high heat. Cook chops and onion rings in hot oil until chops are browned, turning once. Carefully add the 2 tablespoons water to skillet. Cover and cook over medium heat for 15 to 20 minutes more or until no pink remains and juices run clear. Transfer chops to serving plates; keep warm. Remove onions from juices with a slotted spoon; set aside.
2. Meanwhile, for the sauce, in a medium saucepan combine the cranberries, the 3 tablespoons water, the orange juice concentrate, orange peel, sage, and salt. Cook and stir over medium heat about 10 minutes or until the cranberries plump and mixture thickens. Stir in the onions; heat through. Remove from heat.
3. To serve, spoon about 1/4 cup sauce over each pork chop. Makes 4 servings.

Christina's Rice and Sage Stuffed Porkchops

1 C cooked rice
1/3 C shredded carrot
1/4 C green onion, sliced
1/2 dried sage
1/4 tsp salt
1/8 tsp pepper
4 pork loin rib chops, 1 1/4 inch thick
1 C sliced fresh mushrooms
1 TBSP butter
2 tsp flour
1/4 tsp salt
1/2 C milk
1/4 C sour cream
1 tsp dried parsley

In a small mixing bowl, stir together rice, carrot, green onion, salt and pepper.

Cut a pocket in each chop by cutting from fat side almost to bone.

Spoon stuffing into chops and secure with toothpicks. Place on rack in shallow roasting pan. Sprinkle with pepper. Bake 35-45 minutes at 375.

In small saucepan, cook mushrooms in butter until tender. Stir in flour, salt and dash pepper. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly, then 1 minute more. Stir in sour cream and parsely. Heath through.

To serve, remove toothpicks from ships and cover with sauce.