Seasonal Recipe of the Week
This is one you should only make with great, ripe tomatoes. If you're not growing your own, get some at the Farmer's Market! The amounts in the ingredients list are super vague — just adjust to your taste.
Ingredients
1 pound cut pasta (like ziti or penne)
2 or 3 ripe tomatoes
olive oil, to taste
basil, minced
mozzarella, diced (smoked mozzarella is a nice twist)
salt and pepper to taste
Procedure
Put salted water for pasta on to boil. While water heats up, cut up tomatoes into bite-size pieces. Put the tomatoes into your serving bowl, and sprinkle with salt. Stir to combine, and let sit until some tomato juice renders. Add pasta to boiling water and cook until it's al dente. While the pasta's cooking, add olive oil, basil and mozzarella to tomatoes. Drain pasta, and add to serving bowl. Adjust salt and pepper to taste. The mozzarella will melt a little from the heat of the pasta. Serve warm or at room temp, if you can wait that long. Yum!
Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts
Saturday, June 08, 2013
Saturday, May 25, 2013
Pasta with Fresh Sardines and Fennel
Seasonal Recipe of the Week
This recipe has all kinds of great flavors. It uses fennel pollen, a spice harvested from fennel flowers that are collected at the peak of bloom, which has a sweeter and more intense flavor than the fennel seed.
Ingredients
1 1/4 pounds fresh sardines
Kosher salt
6 tablespoons extra-virgin olive oil
1 tablespoon fennel seeds
1 large bulb fennel, trimmed, halved, and chopped, fronds reserved and chopped (about 1/4 cup)
1 pound spaghetti
1 teaspoon fennel pollen
2 teaspoons minced or grated orange zest
1/2 cup Panko bread crumbs
Procedure
To prepare the fresh sardines, scrape off any scales with a blunt knife; cut off fins. Cut off head and tail of each fish and slit open down the stomach. Pull out backbone and gut; open up fish and cut two fillets apart. Rinse well under cold running water to remove any blood; pat dry. Coarsely chop into small pieces, skin on.
Fill a large pot with water and bring to a boil over high heat. Add 3 tablespoons salt; return to a boil.
Meanwhile, heat 1/4 cup oil in another large pot over medium heat. Add fennel seeds and cook, stirring, until fragrant and lightly toasted, about 1 minute. Add chopped fennel and cook, stirring occasionally, until softened, about 5 minutes. Add sardines and cook, stirring occasionally, until just opaque, 1 to 2 minutes. Remove from heat.Add pasta to boiling water and cook, according to package directions, until just al dente. Drain, reserving about 1/2 cup pasta water.Add the pasta and 1/4 cup reserved pasta water to the sardine mixture; stir and toss over medium heat until pasta is well coated, adding a splash or two more of reserved pasta water, if necessary, to loosen the sauce. Stir in remaining 2 tablespoons olive oil; stir in half of the fennel fronds, half of the fennel pollen, if using, half of the orange zest, and half of the breadcrumbs.Transfer pasta to a large serving bowl and top with remaining fennel fronds, pollen, zest, and breadcrumbs; serve immediately.
This recipe has all kinds of great flavors. It uses fennel pollen, a spice harvested from fennel flowers that are collected at the peak of bloom, which has a sweeter and more intense flavor than the fennel seed.
Ingredients
1 1/4 pounds fresh sardines
Kosher salt
6 tablespoons extra-virgin olive oil
1 tablespoon fennel seeds
1 large bulb fennel, trimmed, halved, and chopped, fronds reserved and chopped (about 1/4 cup)
1 pound spaghetti
1 teaspoon fennel pollen
2 teaspoons minced or grated orange zest
1/2 cup Panko bread crumbs
Procedure
To prepare the fresh sardines, scrape off any scales with a blunt knife; cut off fins. Cut off head and tail of each fish and slit open down the stomach. Pull out backbone and gut; open up fish and cut two fillets apart. Rinse well under cold running water to remove any blood; pat dry. Coarsely chop into small pieces, skin on.
Fill a large pot with water and bring to a boil over high heat. Add 3 tablespoons salt; return to a boil.
Meanwhile, heat 1/4 cup oil in another large pot over medium heat. Add fennel seeds and cook, stirring, until fragrant and lightly toasted, about 1 minute. Add chopped fennel and cook, stirring occasionally, until softened, about 5 minutes. Add sardines and cook, stirring occasionally, until just opaque, 1 to 2 minutes. Remove from heat.Add pasta to boiling water and cook, according to package directions, until just al dente. Drain, reserving about 1/2 cup pasta water.Add the pasta and 1/4 cup reserved pasta water to the sardine mixture; stir and toss over medium heat until pasta is well coated, adding a splash or two more of reserved pasta water, if necessary, to loosen the sauce. Stir in remaining 2 tablespoons olive oil; stir in half of the fennel fronds, half of the fennel pollen, if using, half of the orange zest, and half of the breadcrumbs.Transfer pasta to a large serving bowl and top with remaining fennel fronds, pollen, zest, and breadcrumbs; serve immediately.
Saturday, March 16, 2013
Pasta with Tuna, Arugula, and Hot Pepper
Seasonal Recipe of the Week
It's quick, easy, and delicious — pasta with wilted arugula or spinach and a sauce made of olive oil, garlic, red pepper flakes, and canned tuna. How can you go wrong?
Ingredients
1 pound dried fettuccine, spaghetti or linguine
1/2 cup extra virgin olive oil
2 large garlic cloves finely minced
Generous pinch hot red pepper flakes
2 6-ounce cans Italian tuna packed in olive oil, drained
Kosher salt
1/2 to 3/4 pound baby arugula
Procedure
Bring a large pot of well-salted water to a boil over high heat. Add the pasta and boil until al dente. While pasta cooks, heat olive oil in a large skillet on medium-low heat. Add the garlic and hot pepper flakes and cook until garlic is fragrant and sizzling. Add tuna and shred it into fine flakes with a fork. Season with salt. Keep warm over low heat. Just before the pasta is ready, set aside 1 cup of boiling water. Drain pasta and return it to the warm pot set over moderate heat. Depending on the size of your pot and skillet, either add the arugula and the tuna mixture to the pasta in the pasta pot, or add the drained pasta to the skillet with the tuna mixture and add the arugula. Toss vigorously with tongs, moistening with some of the reserved pasta water. The arugula will wilt in the heat of the pasta. Divide among warm bowls and serve immediately. Serves 4.
It's quick, easy, and delicious — pasta with wilted arugula or spinach and a sauce made of olive oil, garlic, red pepper flakes, and canned tuna. How can you go wrong?
Ingredients
1 pound dried fettuccine, spaghetti or linguine
1/2 cup extra virgin olive oil
2 large garlic cloves finely minced
Generous pinch hot red pepper flakes
2 6-ounce cans Italian tuna packed in olive oil, drained
Kosher salt
1/2 to 3/4 pound baby arugula
Procedure
Bring a large pot of well-salted water to a boil over high heat. Add the pasta and boil until al dente. While pasta cooks, heat olive oil in a large skillet on medium-low heat. Add the garlic and hot pepper flakes and cook until garlic is fragrant and sizzling. Add tuna and shred it into fine flakes with a fork. Season with salt. Keep warm over low heat. Just before the pasta is ready, set aside 1 cup of boiling water. Drain pasta and return it to the warm pot set over moderate heat. Depending on the size of your pot and skillet, either add the arugula and the tuna mixture to the pasta in the pasta pot, or add the drained pasta to the skillet with the tuna mixture and add the arugula. Toss vigorously with tongs, moistening with some of the reserved pasta water. The arugula will wilt in the heat of the pasta. Divide among warm bowls and serve immediately. Serves 4.
Saturday, September 22, 2012
Buckwheat Soba Noodles
Excellent Ingredient of the Week
Soba is the Japanese name for buckwheat. It is synonymous with a type of thin noodle made from buckwheat flour, and in Japan can refer to any thin noodle (unlike thick wheat noodles, known as udon). Soba noodles are served either chilled with a dipping sauce, or in hot broth as a noodle soup. It takes three months for buckwheat to be ready for harvest, so it can be harvested four times a year, mainly in spring, summer, and autumn.
In Japan, soba noodles are served in a variety of settings: they are a popular inexpensive fast food at train stations throughout Japan, but are also served by expensive specialty restaurants. Some establishments, especially cheaper and more casual ones, may serve both soba and udon as they are often served in a similar manner. Soba is the traditional noodle of choice for Tokyoites.
Soba is typically eaten with chopsticks, and in Japan, it is considered acceptable to slurp the noodles noisily. This is especially common with hot noodles, as drawing up the noodles quickly into the mouth helps cool them. Like many Japanese noodles, soba noodles are often served drained and chilled in the summer, and hot in the winter with a soy-based dashi broth. Extra toppings can be added to both hot and cold soba. Toppings are chosen to reflect the seasons and to balance with other ingredients. Many people think that the best way to experience the unique texture of hand-made soba noodles is to eat them cold, since letting them soak in hot broth changes their consistency.
100% Soba noodles are gluten free. Unlike wheat, barley, rice, oats, corn, rye, sorghum and millet, which are members of the grain family, buckwheat belongs to a different family. Buckwheat is a native of southern China, but it is cultivated worldwide and has been a part of the human diet for centuries.
Buckwheat has the second-highest protein content after oats — certainly higher than the amount in wheat, rice, millet, sorghum and corn. Containing all nine essential amino acids, it is a complete protein, like soybeans. Soba noodles made from buckwheat flour can be consumed by celiac disease patients.
You can buy buckwheat noodles all over town, but you can also very easily make them at home with no special equipment.
2 cups of buckwheat flour
1-2 tablespoons wheat flour, optional for extra strength
1/2 cup of water
1/2 tablespoon raw apple cider vinegar or lemon juice
Procedure
The night before, place the flour in a medium size bowl. Pour the water and vinegar/lemon juice into the bowl and mix with a wooden spoon until you’ve combined it as much as you can. It will most likely be a crumbly mixture at this point. Using your hands, start kneading the mixture until the water and flour starts turning into a ball (at which point you can knead a little on a clean surface outside the bowl). Knead for a few minutes until it forms into a firm ball. If needed, you can add 1-2 tablespoons of more water, or the wheat flour. You want a firm, but not dry, or wet ball. 1/2 cup of water to 2 cups of flour was perfect for me.
Clean out your bowl and place the dough ball back into it. Dampen a clean dish towel, and wring dry. Place over the ball of dough to keep it moist while it “soaks”. I also put plastic wrap over the bowl, just to make sure that everything stays moist. Leave the bowl out on the counter top overnight for 12 -24 hours.
When ready to roll out, first place a large pot of water to boil on the stove. While the Japanese don’t salt their pasta water, I like too, as the dough doesn’t contain any salt. So salt it generously.
Meanwhile, divide the dough into four sections. Using arrowroot powder, buckwheat flour, or even white flour (once again, only if you don’t have to be gluten free), flour the rolling surface well. If you have a large wooden cutting board, it’s nice to roll and cut directly on it. Flour the top of the dough and your wooden rolling pin. With gentle, but firm motions, start rolling out the dough. You want to roll it out to about 1/8 inch thickness or even thinner! During this process make sure that you are keep both sides of the dough well floured.
To make it easier to cut, I cut the dough into thirds (about 4 inches tall), and laid them on top of each other (just make sure they are lightly floured to prevent sticking). Using a sharp knife, cut the noodles into 1/8 inch “slices” all the way down the dough. Repeat this process with the rest of the dough and let the noodles rest for about 10-20 minutes.
Meanwhile, your pot of water should be ready. Make sure it’s at a rolling boil, then add all of the noodles at once, giving a gentle stir to make sure they don’t stick to each other. It should only take two minutes to cook. When done they should be tender, but still be slightly chewy.
Drain the noodles, making sure that you use a colander with fine holes so the noodles don’t fall through! You can now rinse with cold water to cool them if you are using it in a cool dish, or keep warm for whatever dish you have planned for it.
8 ounce(s) soba noodles
2 scallions, sliced
2 teaspoon(s) sesame oil
2 teaspoon(s) reduced-sodium soy sauce
2 teaspoon(s) toasted sesame seeds
Procedure
Cook noodles according to package directions. Drain the noodles in a colander and rinse under cold running water until cool. Transfer to a medium bowl and toss with scallions, oil, soy sauce and sesame seeds. Yum!
Soba is the Japanese name for buckwheat. It is synonymous with a type of thin noodle made from buckwheat flour, and in Japan can refer to any thin noodle (unlike thick wheat noodles, known as udon). Soba noodles are served either chilled with a dipping sauce, or in hot broth as a noodle soup. It takes three months for buckwheat to be ready for harvest, so it can be harvested four times a year, mainly in spring, summer, and autumn.
In Japan, soba noodles are served in a variety of settings: they are a popular inexpensive fast food at train stations throughout Japan, but are also served by expensive specialty restaurants. Some establishments, especially cheaper and more casual ones, may serve both soba and udon as they are often served in a similar manner. Soba is the traditional noodle of choice for Tokyoites.
Soba is typically eaten with chopsticks, and in Japan, it is considered acceptable to slurp the noodles noisily. This is especially common with hot noodles, as drawing up the noodles quickly into the mouth helps cool them. Like many Japanese noodles, soba noodles are often served drained and chilled in the summer, and hot in the winter with a soy-based dashi broth. Extra toppings can be added to both hot and cold soba. Toppings are chosen to reflect the seasons and to balance with other ingredients. Many people think that the best way to experience the unique texture of hand-made soba noodles is to eat them cold, since letting them soak in hot broth changes their consistency.
100% Soba noodles are gluten free. Unlike wheat, barley, rice, oats, corn, rye, sorghum and millet, which are members of the grain family, buckwheat belongs to a different family. Buckwheat is a native of southern China, but it is cultivated worldwide and has been a part of the human diet for centuries.
Buckwheat has the second-highest protein content after oats — certainly higher than the amount in wheat, rice, millet, sorghum and corn. Containing all nine essential amino acids, it is a complete protein, like soybeans. Soba noodles made from buckwheat flour can be consumed by celiac disease patients.
You can buy buckwheat noodles all over town, but you can also very easily make them at home with no special equipment.
Homemade Buckwheat Soba Noodles
Ingredients2 cups of buckwheat flour
1-2 tablespoons wheat flour, optional for extra strength
1/2 cup of water
1/2 tablespoon raw apple cider vinegar or lemon juice
Procedure
The night before, place the flour in a medium size bowl. Pour the water and vinegar/lemon juice into the bowl and mix with a wooden spoon until you’ve combined it as much as you can. It will most likely be a crumbly mixture at this point. Using your hands, start kneading the mixture until the water and flour starts turning into a ball (at which point you can knead a little on a clean surface outside the bowl). Knead for a few minutes until it forms into a firm ball. If needed, you can add 1-2 tablespoons of more water, or the wheat flour. You want a firm, but not dry, or wet ball. 1/2 cup of water to 2 cups of flour was perfect for me.
Clean out your bowl and place the dough ball back into it. Dampen a clean dish towel, and wring dry. Place over the ball of dough to keep it moist while it “soaks”. I also put plastic wrap over the bowl, just to make sure that everything stays moist. Leave the bowl out on the counter top overnight for 12 -24 hours.
When ready to roll out, first place a large pot of water to boil on the stove. While the Japanese don’t salt their pasta water, I like too, as the dough doesn’t contain any salt. So salt it generously.
Meanwhile, divide the dough into four sections. Using arrowroot powder, buckwheat flour, or even white flour (once again, only if you don’t have to be gluten free), flour the rolling surface well. If you have a large wooden cutting board, it’s nice to roll and cut directly on it. Flour the top of the dough and your wooden rolling pin. With gentle, but firm motions, start rolling out the dough. You want to roll it out to about 1/8 inch thickness or even thinner! During this process make sure that you are keep both sides of the dough well floured.
To make it easier to cut, I cut the dough into thirds (about 4 inches tall), and laid them on top of each other (just make sure they are lightly floured to prevent sticking). Using a sharp knife, cut the noodles into 1/8 inch “slices” all the way down the dough. Repeat this process with the rest of the dough and let the noodles rest for about 10-20 minutes.
Meanwhile, your pot of water should be ready. Make sure it’s at a rolling boil, then add all of the noodles at once, giving a gentle stir to make sure they don’t stick to each other. It should only take two minutes to cook. When done they should be tender, but still be slightly chewy.
Drain the noodles, making sure that you use a colander with fine holes so the noodles don’t fall through! You can now rinse with cold water to cool them if you are using it in a cool dish, or keep warm for whatever dish you have planned for it.
Basic cold soba recipe
Ingredients8 ounce(s) soba noodles
2 scallions, sliced
2 teaspoon(s) sesame oil
2 teaspoon(s) reduced-sodium soy sauce
2 teaspoon(s) toasted sesame seeds
Procedure
Cook noodles according to package directions. Drain the noodles in a colander and rinse under cold running water until cool. Transfer to a medium bowl and toss with scallions, oil, soy sauce and sesame seeds. Yum!
Saturday, June 23, 2012
Thai Curry Noodles with Shrimp
Seasonal Recipe of the Week
I love Thai food. You can easily make Thai dishes at home, which is good because you can't get any decent Thai food in this town. Now you can in Albuquerque, but that's another story. The ingredients for this curry are readily available, so just make it yourself. This recipe is from Food 52.
Ingredients
1 pound lo mein noodles or thin spaghetti, cooked according to directions and cooled
vegetable oil
3 garlic cloves, peeled and thinly sliced
1 teaspoon cumin, ground
1 tablespoon red curry paste
1 tablespoon madras curry powder
2 1/4 cups unsweetened coconut milk
1 1/2 cup chicken stock or unsalted chicken broth
1 tablespoon sugar
1/2 teaspoon turmeric
2 tablespoons fish sauce or more to taste
1 tablespoon fresh lime juice
1 lime quartered for garnish
1/3 cup scallions, sliced for garnish
1 pound raw shrimp, peeled and de-veined
1 cup shallots, sliced into rounds
1 tablespoon corn starch
2 tablespoons flour
salt
Procedure
Heat a large pot over medium high heat. Add a half inch of oil to the pot. Season the shallots with salt. Combine the flour and the cornstarch and then add it to the shallots. Toss the shallots so they become coated with the flour. Shake off excess flour. When the temp of the oil is 325 fry the shallots until they are crispy. Don't let them brown to much or they will taste burned. Remove them from the pan to a paper towel lined plate and season them with salt. Put them somewhere where you won't be tempted to eat them, or you will find yourself having to fry more.
Drain the pot of oil. Rinse and dry it. Place it back over medium high heat. Combine the garlic, curry paste, madras curry powder, turmeric and cumin. Add 2 tablespoons of oil to the pot. Add the garlic and spices. Sear the spices just until fragrant and then add the stock, fish sauce, sugar and coconut milk. Bring to a boil and them reduce the heat to a simmer. Simmer for about 20 minutes to get the flavors to meld. Taste, it is probably going to taste salty but not to worry when you add the noodles it will cure itself of this issue but now would be the time to add more fish sauce of you think it needs it. Add the shrimp, let them cook to almost done and then turn the heat to high. Add 1 tablespoon of lime juice and bring the sauce just to a boil then turn it off.
Place the noodles in a strainer and run hot water over them to warm them. Drain them and divide them among 4 bowls. Sauce the noodles with shrimp, curry sauce and then top with shallots and green onions. Serve with a lime on the side. This recipe serves 4 people.
I love Thai food. You can easily make Thai dishes at home, which is good because you can't get any decent Thai food in this town. Now you can in Albuquerque, but that's another story. The ingredients for this curry are readily available, so just make it yourself. This recipe is from Food 52.
Ingredients
1 pound lo mein noodles or thin spaghetti, cooked according to directions and cooled
vegetable oil
3 garlic cloves, peeled and thinly sliced
1 teaspoon cumin, ground
1 tablespoon red curry paste
1 tablespoon madras curry powder
2 1/4 cups unsweetened coconut milk
1 1/2 cup chicken stock or unsalted chicken broth
1 tablespoon sugar
1/2 teaspoon turmeric
2 tablespoons fish sauce or more to taste
1 tablespoon fresh lime juice
1 lime quartered for garnish
1/3 cup scallions, sliced for garnish
1 pound raw shrimp, peeled and de-veined
1 cup shallots, sliced into rounds
1 tablespoon corn starch
2 tablespoons flour
salt
Procedure
Heat a large pot over medium high heat. Add a half inch of oil to the pot. Season the shallots with salt. Combine the flour and the cornstarch and then add it to the shallots. Toss the shallots so they become coated with the flour. Shake off excess flour. When the temp of the oil is 325 fry the shallots until they are crispy. Don't let them brown to much or they will taste burned. Remove them from the pan to a paper towel lined plate and season them with salt. Put them somewhere where you won't be tempted to eat them, or you will find yourself having to fry more.
Drain the pot of oil. Rinse and dry it. Place it back over medium high heat. Combine the garlic, curry paste, madras curry powder, turmeric and cumin. Add 2 tablespoons of oil to the pot. Add the garlic and spices. Sear the spices just until fragrant and then add the stock, fish sauce, sugar and coconut milk. Bring to a boil and them reduce the heat to a simmer. Simmer for about 20 minutes to get the flavors to meld. Taste, it is probably going to taste salty but not to worry when you add the noodles it will cure itself of this issue but now would be the time to add more fish sauce of you think it needs it. Add the shrimp, let them cook to almost done and then turn the heat to high. Add 1 tablespoon of lime juice and bring the sauce just to a boil then turn it off.
Place the noodles in a strainer and run hot water over them to warm them. Drain them and divide them among 4 bowls. Sauce the noodles with shrimp, curry sauce and then top with shallots and green onions. Serve with a lime on the side. This recipe serves 4 people.
Saturday, June 16, 2012
Whole Wheat Pasta with Peas and Roasted Portobello Mushrooms
Seasonal Recipe of the Week
I thought it was time to do a pasta recipe, especially one that is healthy, filling, and vegetarian. This is a great, easy summer dinner, inexpensive to make and quite tasty!
Ingredients
4 Portobello mushrooms
Salt and white pepper, to taste
3 tablespoons olive oil
3 cloves garlic chopped
Pinch saffron (very optional, but very nice)
8 ounces whole wheat pasta, some manner of short shape (bowties, pennette, Fusselli)
10 oz box frozen peas
1/2 cup white wine
2 ounces Parmesan cheese, grated fine
Chopped parsley, thyme, basil, rosemary or mint, to taste (optional, but nice)
Procedure
Preheat oven to 400. Put up three quarts of salted water on to boil. Rub the mushrooms clean of dirt with a towel or paper towel. Cut off the stems if they're long (but use them). Slice the mushrooms and toss them in a bowl with salt, pepper and 2 tablespoons olive oil . Heat a heavy pan over high heat. Add about a tablespoon of oil to the pan, and when it's hot enough to shimmer but not quite smoke, add the mushrooms. Let sear briefly, then put pan into oven. In another pan large enough to hold all the peas, mushrooms and pasta, heat the oil over low heat and add the chopped garlic. careful it can burn. Add saffron, if using. If the garlic starts to brown, take the pan off the heat. Check on the mushrooms. Give the pan a toss. You're looking for nice browning and, eventually, for them to have cooked and shrunken enough to be almost chewy, about 20-25 minutes total. Put back in oven and continue to roast. Cook pasta in the boiling, salted water. When the pasta is nearly done, put the garlic-oil pan back over high heat. Add the peas and heat through with a few tablespoons of pasta water. Season with salt and plenty of pepper. Take the mushrooms from the oven and deglaze the pan with the wine, stirring to dissolve all the brown bits, and bring to a boil to cook off the alcohol. Add to the peas. Stir in the raw minced garlic and herbs, if using. Drain the pasta once finished and add to the peas. Toss all together, stir in the cheese, taste and adjust seasoning with salt, pepper, and maybe a little red pepper flake. Serve right away.
I thought it was time to do a pasta recipe, especially one that is healthy, filling, and vegetarian. This is a great, easy summer dinner, inexpensive to make and quite tasty!
Ingredients
4 Portobello mushrooms
Salt and white pepper, to taste
3 tablespoons olive oil
3 cloves garlic chopped
Pinch saffron (very optional, but very nice)
8 ounces whole wheat pasta, some manner of short shape (bowties, pennette, Fusselli)
10 oz box frozen peas
1/2 cup white wine
2 ounces Parmesan cheese, grated fine
Chopped parsley, thyme, basil, rosemary or mint, to taste (optional, but nice)
Procedure
Preheat oven to 400. Put up three quarts of salted water on to boil. Rub the mushrooms clean of dirt with a towel or paper towel. Cut off the stems if they're long (but use them). Slice the mushrooms and toss them in a bowl with salt, pepper and 2 tablespoons olive oil . Heat a heavy pan over high heat. Add about a tablespoon of oil to the pan, and when it's hot enough to shimmer but not quite smoke, add the mushrooms. Let sear briefly, then put pan into oven. In another pan large enough to hold all the peas, mushrooms and pasta, heat the oil over low heat and add the chopped garlic. careful it can burn. Add saffron, if using. If the garlic starts to brown, take the pan off the heat. Check on the mushrooms. Give the pan a toss. You're looking for nice browning and, eventually, for them to have cooked and shrunken enough to be almost chewy, about 20-25 minutes total. Put back in oven and continue to roast. Cook pasta in the boiling, salted water. When the pasta is nearly done, put the garlic-oil pan back over high heat. Add the peas and heat through with a few tablespoons of pasta water. Season with salt and plenty of pepper. Take the mushrooms from the oven and deglaze the pan with the wine, stirring to dissolve all the brown bits, and bring to a boil to cook off the alcohol. Add to the peas. Stir in the raw minced garlic and herbs, if using. Drain the pasta once finished and add to the peas. Toss all together, stir in the cheese, taste and adjust seasoning with salt, pepper, and maybe a little red pepper flake. Serve right away.
Saturday, March 17, 2012
Mint Love Letters with Spicy Lamb Sausage a la Battali
Seasonal Recipe of the Week
I really think this dish is amazing. The mint keeps the dish tasting light and fresh, and the sausage gives it depth and complexity.
Ingredients
Kosher salt
1 pound shelled sweet peas, fresh or frozen
2 cups mint leaves, 16 leaves reserved for garnish
1 cup Parmigiano-Reggiano, grated
1/2 cup heavy cream
Freshly ground pepper, to taste
1 recipe Basic Pasta Dough
1 recipe Basic Tomato Sauce (I used a jar of Newman's)
1 pound merguez (spicy lamb sausage), cut into 1/2-inch chunks
1/4 pound Grana Padano cheese, for grating
Procedure
Bring 3 quarts of water to a boil and add 1 tablespoon of salt. Set up an ice bath nearby. Submerge the peas into the boiling water and cook until tender yet still bright green, 1-2 minutes. Remove the peas with a slotted spoon, reserving the boiling water, and plunge them into the ice bath to cool. Once the peas have cooled, remove them from the ice bath and allow to dry on a plate lined with paper towels.
Using the same water, blanch the mint leaves for just 10-15 seconds. Transfer immediately to the ice bath. Drain well. In the bowl of a food processor, combine the peas, mint, Parmigiano-Reggiano and heavy cream. Season with salt and pepper and pulse to form a smooth paste.
Using a pasta machine, roll out the pasta dough on the thinnest setting and then cut the pasta sheets into 3-inch squares. Place 1 tablespoon of the pea filling on each square and fold over to form rectangles. Continue filling and shaping until all the pasta and filling are used. Cover and refrigerate until needed or place on baking sheets between layers of dish towels and freeze overnight. The next day, place in freezer bags and store up to 1 week.
In a medium saucepan, bring the tomato sauce to a boil. Add the sausage, reduce the heat to a simmer, and cook for 1 hour, skimming off the fat as it is rendered from the meat. Remove the sauce from the heat, cool briefly, and pulse it in a food processor until smooth. Transfer to a 12-inch skillet and keep warm.
Bring 6 quarts of water to a boil and add 2 tablespoons of salt. Cook the pasta in the boiling water until tender, 2 to 3 minutes. Drain the pasta and add to the pan with the sauce. Toss gently over high heat for 1 minute. Add the reserved mint leaves, toss 1 minute more, then divide evenly among eight warmed dinner plates. Grate the Grana Padano over each plate and serve immediately.
2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
3 large eggs, plus 1 for egg wash
2 tablespoons extra-virgin olive oil
Cornmeal, for dusting
Procedure
In an electric mixer fitted with a dough hook, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Drizzle in 1 tablespoons of the olive oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the narrowest setting; the dough should be paper-thin, about 1/8-inch thick (you should be able to see your hand through it.). Dust the sheets of dough with flour as needed.
I really think this dish is amazing. The mint keeps the dish tasting light and fresh, and the sausage gives it depth and complexity.
Ingredients
Kosher salt
1 pound shelled sweet peas, fresh or frozen
2 cups mint leaves, 16 leaves reserved for garnish
1 cup Parmigiano-Reggiano, grated
1/2 cup heavy cream
Freshly ground pepper, to taste
1 recipe Basic Pasta Dough
1 recipe Basic Tomato Sauce (I used a jar of Newman's)
1 pound merguez (spicy lamb sausage), cut into 1/2-inch chunks
1/4 pound Grana Padano cheese, for grating
Procedure
Bring 3 quarts of water to a boil and add 1 tablespoon of salt. Set up an ice bath nearby. Submerge the peas into the boiling water and cook until tender yet still bright green, 1-2 minutes. Remove the peas with a slotted spoon, reserving the boiling water, and plunge them into the ice bath to cool. Once the peas have cooled, remove them from the ice bath and allow to dry on a plate lined with paper towels.
Using the same water, blanch the mint leaves for just 10-15 seconds. Transfer immediately to the ice bath. Drain well. In the bowl of a food processor, combine the peas, mint, Parmigiano-Reggiano and heavy cream. Season with salt and pepper and pulse to form a smooth paste.
Using a pasta machine, roll out the pasta dough on the thinnest setting and then cut the pasta sheets into 3-inch squares. Place 1 tablespoon of the pea filling on each square and fold over to form rectangles. Continue filling and shaping until all the pasta and filling are used. Cover and refrigerate until needed or place on baking sheets between layers of dish towels and freeze overnight. The next day, place in freezer bags and store up to 1 week.
In a medium saucepan, bring the tomato sauce to a boil. Add the sausage, reduce the heat to a simmer, and cook for 1 hour, skimming off the fat as it is rendered from the meat. Remove the sauce from the heat, cool briefly, and pulse it in a food processor until smooth. Transfer to a 12-inch skillet and keep warm.
Bring 6 quarts of water to a boil and add 2 tablespoons of salt. Cook the pasta in the boiling water until tender, 2 to 3 minutes. Drain the pasta and add to the pan with the sauce. Toss gently over high heat for 1 minute. Add the reserved mint leaves, toss 1 minute more, then divide evenly among eight warmed dinner plates. Grate the Grana Padano over each plate and serve immediately.
Pasta Dough
Ingredients2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
3 large eggs, plus 1 for egg wash
2 tablespoons extra-virgin olive oil
Cornmeal, for dusting
Procedure
In an electric mixer fitted with a dough hook, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Drizzle in 1 tablespoons of the olive oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the narrowest setting; the dough should be paper-thin, about 1/8-inch thick (you should be able to see your hand through it.). Dust the sheets of dough with flour as needed.
Saturday, April 09, 2011
Shrimp and Rice Noodle Salad with Grapefruit and Peanuts
Seasonal Recipe of the Week
This is a fantastic main course chilled salad, which can be eaten any old time, but reminds me of spring. If you are a vegetarian it totally works without the shrimp. It’s from my favorite chef Jean-Georges Vongerichten, who is known for his light touch and his French-Asian influences.
Ingredients
8 ounces rice vermicelli noodles
1 stalk lemongrass
1 large pink grapefruit, sectioned and chopped
1/2 cup chopped peanuts
1 medium tomato, peeled seeded and chopped
3 scallions minced
1/3 cup chopped mint leaves
1/2 cup cilantro leaves
1 small Thai chile, seeds removed and diced or 1 teaspoon dry chile flakes
1 clove garlic, minced
1 packed tablespoon brown sugar
Juice of 5 limes
2 tablespoons Thai fish sauce
24 medium shrimp, peeled and cleaned
1 tablespoon peanut oil
salt and pepper to taste
Procedure
Soak the rice noodles in really hot tap water for about 20 minutes. Meanwhile, put a large pot of water up to boil. Trim the stalk of lemongrass and peel off enough layers to expose the tender core and chop it up really fine, to make 1 tablespoon. In a large bowl, combine the lemongrass, grapefruit, 1/3 cup of peanuts, tomato scallion, mint, and 1/3 cup cilantro. In a small bowl, combine chilies, garlic, sugar, lime juice, and fish sauce. Taste to adjust seasonings. This dressing is best made in advance and can actually be made a day early. Now drain the noodles from the hot water and plunge them into the boiling water in the pot. As soon as it returns to the boil, drain the noodles in the sink and rinse them in 2 or 3 changes of water. Drain well and toss with dressing and grapefruit mixture. Brush the shrimp with a little oil and salt and pepper and grill them or pan sauté them. Put noodles on plate and top with shrimp and then with remaining cilantro and chopped peanuts.
This is a fantastic main course chilled salad, which can be eaten any old time, but reminds me of spring. If you are a vegetarian it totally works without the shrimp. It’s from my favorite chef Jean-Georges Vongerichten, who is known for his light touch and his French-Asian influences.
Ingredients
8 ounces rice vermicelli noodles
1 stalk lemongrass
1 large pink grapefruit, sectioned and chopped
1/2 cup chopped peanuts
1 medium tomato, peeled seeded and chopped
3 scallions minced
1/3 cup chopped mint leaves
1/2 cup cilantro leaves
1 small Thai chile, seeds removed and diced or 1 teaspoon dry chile flakes
1 clove garlic, minced
1 packed tablespoon brown sugar
Juice of 5 limes
2 tablespoons Thai fish sauce
24 medium shrimp, peeled and cleaned
1 tablespoon peanut oil
salt and pepper to taste
Procedure
Soak the rice noodles in really hot tap water for about 20 minutes. Meanwhile, put a large pot of water up to boil. Trim the stalk of lemongrass and peel off enough layers to expose the tender core and chop it up really fine, to make 1 tablespoon. In a large bowl, combine the lemongrass, grapefruit, 1/3 cup of peanuts, tomato scallion, mint, and 1/3 cup cilantro. In a small bowl, combine chilies, garlic, sugar, lime juice, and fish sauce. Taste to adjust seasonings. This dressing is best made in advance and can actually be made a day early. Now drain the noodles from the hot water and plunge them into the boiling water in the pot. As soon as it returns to the boil, drain the noodles in the sink and rinse them in 2 or 3 changes of water. Drain well and toss with dressing and grapefruit mixture. Brush the shrimp with a little oil and salt and pepper and grill them or pan sauté them. Put noodles on plate and top with shrimp and then with remaining cilantro and chopped peanuts.
Saturday, October 09, 2010
Pumpkin baked Ziti with Caramelized Onion and Sage Crumb Topping
Seasonal Recipe of the Week
Pumpkin and pasta are two foods I never really thought about putting together until now. But I found this vegetarian recipe (it used to be vegan but I changed it) in a great cookbook called Vegonomicon by Moskowitz and Romero — two women from Brooklyn — and it’s a winner!
Ingredients
3/4 pound uncooked ziti
2 onions, sliced thin
3 tablespoons olive oil
1 cup ricotta cheese
1 tablespoon brown sugar
1/4 teaspoon nutmeg
pinch white pepper
pinch Cayenne pepper
2 cups pumpkin puree
1/4 cup veg broth
2 1/2 cups Panko
1/3 cup chopped walnuts
1/4 cup butter
2 teaspoons dried sage
1 teaspoon oregano
1/2 teaspoon paprika
salt and pepper to taste
Procedure
Preheat oven to 375. Lightly grease a 9-inch x 11-inch casserole pan with olive oil. Cook off the Ziti until it is al dente. Cool in running water and set aside.
While the pasta is cooking, sauté the onions in the olive oil. Cook low and slow so they get brown and sweet, about 15 minutes. In a mixing bowl, combine the ricotta and the pumpkin puree, brown sugar, nutmeg, peppers, veggie broth and mix. Add the cooked ziti pasta and the carmelized onions to the ricotta mixture and pour into prepared pan.
Now make the topping: In a sauté pan, melt the butter and combine with the bread crumbs, walnuts, dried herbs, paprika, and salt and pepper. Stir for about 4 minutes so it all gets toasted and lightly browned. Sprinkle topping over the pasta. Bake for 28-35 minutes, till the top is browned. Cool for 10 minutes before serving. I like to have a bowl of fresh shaved Parmesan for garnish.
Pumpkin and pasta are two foods I never really thought about putting together until now. But I found this vegetarian recipe (it used to be vegan but I changed it) in a great cookbook called Vegonomicon by Moskowitz and Romero — two women from Brooklyn — and it’s a winner!
Ingredients
3/4 pound uncooked ziti
2 onions, sliced thin
3 tablespoons olive oil
1 cup ricotta cheese
1 tablespoon brown sugar
1/4 teaspoon nutmeg
pinch white pepper
pinch Cayenne pepper
2 cups pumpkin puree
1/4 cup veg broth
2 1/2 cups Panko
1/3 cup chopped walnuts
1/4 cup butter
2 teaspoons dried sage
1 teaspoon oregano
1/2 teaspoon paprika
salt and pepper to taste
Procedure
Preheat oven to 375. Lightly grease a 9-inch x 11-inch casserole pan with olive oil. Cook off the Ziti until it is al dente. Cool in running water and set aside.
While the pasta is cooking, sauté the onions in the olive oil. Cook low and slow so they get brown and sweet, about 15 minutes. In a mixing bowl, combine the ricotta and the pumpkin puree, brown sugar, nutmeg, peppers, veggie broth and mix. Add the cooked ziti pasta and the carmelized onions to the ricotta mixture and pour into prepared pan.
Now make the topping: In a sauté pan, melt the butter and combine with the bread crumbs, walnuts, dried herbs, paprika, and salt and pepper. Stir for about 4 minutes so it all gets toasted and lightly browned. Sprinkle topping over the pasta. Bake for 28-35 minutes, till the top is browned. Cool for 10 minutes before serving. I like to have a bowl of fresh shaved Parmesan for garnish.
Saturday, August 21, 2010
Horn and Hardart Mac and Cheese
Seasonal Recipe of the Week
I found this recipe for the famous Horn and Hardart Mac and Cheese recipe. Horn & Hardart was a Philadelphia and New York restaurant chain that also had stores specializing in take-out. With the TV and radio advertising motto "Less work for mother," they actually pioneered the concept of prepared foods to eat at home. The restaurants were called Automats because, besides a cafeteria line, they featured food behind tiny glass windows that was accessed by putting a few nickels in the slots. The last Horn & Hardart Automat in New York — on Third Ave. and 42nd St. — closed in the 1990s and is now a Gap.
Ingredients
1 1/2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
2 tablespoons light cream, or use more milk
1 packed cup shredded cheddar cheese
1/4 cup crushed tomatoes
1/2 teaspoon sugar
Dash cayenne pepper
Dash white pepper
1/2 pound small elbow macaroni, cooked until barely done
Procedure
In a small saucepan, melt the butter over low heat, blend in flour and cook about 2 minutes. Beat in the milk, and then the cream and cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens. Remove from heat.
Stir in the cheese until melted, then the crushed tomatoes, sugar, and two peppers. Stir in the macaroni.
Pour into a shallow, buttered baking dish and bake in a preheated 400-degree oven until the surface browns, 25 to 30 minutes.
NOTE: If you don't want to purchase a half-pint container of light cream just for two tablespoons, simply add two tablespoons more milk. You'll never know the difference. I also think it needs a little salt, which is not called for in the original recipe.
I found this recipe for the famous Horn and Hardart Mac and Cheese recipe. Horn & Hardart was a Philadelphia and New York restaurant chain that also had stores specializing in take-out. With the TV and radio advertising motto "Less work for mother," they actually pioneered the concept of prepared foods to eat at home. The restaurants were called Automats because, besides a cafeteria line, they featured food behind tiny glass windows that was accessed by putting a few nickels in the slots. The last Horn & Hardart Automat in New York — on Third Ave. and 42nd St. — closed in the 1990s and is now a Gap.
Ingredients
1 1/2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
2 tablespoons light cream, or use more milk
1 packed cup shredded cheddar cheese
1/4 cup crushed tomatoes
1/2 teaspoon sugar
Dash cayenne pepper
Dash white pepper
1/2 pound small elbow macaroni, cooked until barely done
Procedure
In a small saucepan, melt the butter over low heat, blend in flour and cook about 2 minutes. Beat in the milk, and then the cream and cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens. Remove from heat.
Stir in the cheese until melted, then the crushed tomatoes, sugar, and two peppers. Stir in the macaroni.
Pour into a shallow, buttered baking dish and bake in a preheated 400-degree oven until the surface browns, 25 to 30 minutes.
NOTE: If you don't want to purchase a half-pint container of light cream just for two tablespoons, simply add two tablespoons more milk. You'll never know the difference. I also think it needs a little salt, which is not called for in the original recipe.
Saturday, January 30, 2010
Pasta with Endive and Pancetta
Seasonal Recipe of the Week
I thought I would go Italian to keep with the program, this is a simple pasta recipe from Evan Kleinman’s book Pasta Fresca and it uses endive, which I love sautéed with pancetta, which I love even more. Now in Italy, she notes, this would be done with Trevisio which is like red thick endive but that is not always available, so this is a substitute but sometimes we can get Trivisio here so you have options.
Ingredients
3 Belgian endive heads
1/4 cup extra virgin olive oil
1 medium onion, peeled and sliced
2 slices pancetta, coarsely chopped
12 fresh basil leaves
Salt and fresh ground black pepper to taste
1/2 cup dry white wine
1/2 cup chicken broth
1 pound fettucini
Freshly grated Parmesan
Procedure
Trim the endive root ends off and remove any blemishes. Cut each head in half lengthways and wash and dry leaves. Cut the endive into julienne strips and set aside. Heat the oil in a medium skillet, add and onion and cook covered for 3 minutes. Now add the pancetta and cook till it gives off some of its fat. Now add endive, basil salt and pepper. Cook just till endive wilts. Deglaze the pan with the wine and chicken broth and set aside. In the meantime, you should have been bringing the salted pasta water to a boil. Now cook the fettucini till it is al dente. Drain and mix 2 tablespoons olive oil in a bowl. Toss in the endive mixture and top with freshly grated Parmesan or Asiago and serve. Yum!
I thought I would go Italian to keep with the program, this is a simple pasta recipe from Evan Kleinman’s book Pasta Fresca and it uses endive, which I love sautéed with pancetta, which I love even more. Now in Italy, she notes, this would be done with Trevisio which is like red thick endive but that is not always available, so this is a substitute but sometimes we can get Trivisio here so you have options.
Ingredients
3 Belgian endive heads
1/4 cup extra virgin olive oil
1 medium onion, peeled and sliced
2 slices pancetta, coarsely chopped
12 fresh basil leaves
Salt and fresh ground black pepper to taste
1/2 cup dry white wine
1/2 cup chicken broth
1 pound fettucini
Freshly grated Parmesan
Procedure
Trim the endive root ends off and remove any blemishes. Cut each head in half lengthways and wash and dry leaves. Cut the endive into julienne strips and set aside. Heat the oil in a medium skillet, add and onion and cook covered for 3 minutes. Now add the pancetta and cook till it gives off some of its fat. Now add endive, basil salt and pepper. Cook just till endive wilts. Deglaze the pan with the wine and chicken broth and set aside. In the meantime, you should have been bringing the salted pasta water to a boil. Now cook the fettucini till it is al dente. Drain and mix 2 tablespoons olive oil in a bowl. Toss in the endive mixture and top with freshly grated Parmesan or Asiago and serve. Yum!
Saturday, March 14, 2009
Pasta Puttanesca
Seasonal Recipe of the Week
Pasta Puttanesca is one of my favorite pasta dishes, and not just because the name means little whore — that’s just a fun detail. The flavors are deep and rich. It’s the anchovies, capers, and olives which combine to make a great flavor. And then there is the heat — spice not temperature, which you can adjust to your taste.
Ingredients
1 pound spaghetti, spaghettini, or linguine
5 garlic cloves, forced through a garlic press
2 teaspoons anchovy paste
1/2 teaspoon hot red-pepper flakes
1/3 cup extra-virgin olive oil
1 (28-ounce) can whole tomatoes in juice (preferably organic Italian)
1/2 cup pitted Kalamata olives
2 tablespoons drained capers
Pinch of sugar
3/4 cup coarsely chopped basil
Procedure
Cook spaghetti in a pasta pot of boiling salted water (2 1/2 Tbsp salt for 6 qt water) until barely al dente. While pasta boils, cook garlic, anchovy paste, red-pepper flakes, 1 tsp salt, and 1/2 tsp pepper in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until fragrant and pale golden, about 2 minutes. Meanwhile, purée tomatoes with juice in a blender. Add tomato purée to garlic oil along with olives and capers and simmer, stirring occasionally, until pasta is ready. Stir in sugar if desired. Drain pasta and add to sauce. Simmer, turning pasta with tongs, until pasta is al dente, about 2 minutes. Sprinkle with basil.
Pasta Puttanesca is one of my favorite pasta dishes, and not just because the name means little whore — that’s just a fun detail. The flavors are deep and rich. It’s the anchovies, capers, and olives which combine to make a great flavor. And then there is the heat — spice not temperature, which you can adjust to your taste.
Ingredients
1 pound spaghetti, spaghettini, or linguine
5 garlic cloves, forced through a garlic press
2 teaspoons anchovy paste
1/2 teaspoon hot red-pepper flakes
1/3 cup extra-virgin olive oil
1 (28-ounce) can whole tomatoes in juice (preferably organic Italian)
1/2 cup pitted Kalamata olives
2 tablespoons drained capers
Pinch of sugar
3/4 cup coarsely chopped basil
Procedure
Cook spaghetti in a pasta pot of boiling salted water (2 1/2 Tbsp salt for 6 qt water) until barely al dente. While pasta boils, cook garlic, anchovy paste, red-pepper flakes, 1 tsp salt, and 1/2 tsp pepper in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until fragrant and pale golden, about 2 minutes. Meanwhile, purée tomatoes with juice in a blender. Add tomato purée to garlic oil along with olives and capers and simmer, stirring occasionally, until pasta is ready. Stir in sugar if desired. Drain pasta and add to sauce. Simmer, turning pasta with tongs, until pasta is al dente, about 2 minutes. Sprinkle with basil.
Saturday, October 11, 2008
Pasta e Fagioli
Seasonal Recipe of the Week
I see snow on the mountains so it must be time for hot soup, especially hot soup with beans and pasta in it. This classic Italian soup recipe is from Nigella Lawson, who I adore. Nigella reminds us that this is the very same dish that Dean Martin sings about in “That’s Amore” Do you know that song?
Ingredients
3 cups dried Cranberry beans
6 cloves garlic
3 sprigs rosemary, 2 for soup, 1 for garnish
1 onion, peeled and quartered
Salt and pepper to taste
1 tablespoon tomato paste
3 tablespoons olive oil
7 ounces mini pasta tubes
cheese cloth, or one old, but clean, knee-high stocking
Procedure
Cover beans with water and let soak overnight. Drain beans and place them into a large saucepan. Mash 5 garlic cloves with the back of your knife or with your fist and put in the pot with the beans. Now take 2 of the rosemary sprigs and cut up onion and put them into the knee-high stocking (or use cheesecloth) and throw that into the pot as well. Cover all this with cold water and bring to a boil. Now turn down the flame and simmer for 1 hour or till tender, then add salt and pepper. Remove the herbs and onion sock at this point and throw away. Take a mug full of beans from the soup and blend in your food processor along with the tomato paste and 1 1/4 cups of liquid from the soup. Add this back to soup pot to thicken. In a small sauté pan, heat 3 tablespoons olive oil and add to it one microplaned clove of garlic, and chopped rosemary leaves, removed from the last sprig. Sauté briefly and add to soup. Now bring mixture back to the boil and add the pasta and cook till the pasta is tender. Drizzle a little extra olive oil on top.
I see snow on the mountains so it must be time for hot soup, especially hot soup with beans and pasta in it. This classic Italian soup recipe is from Nigella Lawson, who I adore. Nigella reminds us that this is the very same dish that Dean Martin sings about in “That’s Amore” Do you know that song?
Ingredients
3 cups dried Cranberry beans
6 cloves garlic
3 sprigs rosemary, 2 for soup, 1 for garnish
1 onion, peeled and quartered
Salt and pepper to taste
1 tablespoon tomato paste
3 tablespoons olive oil
7 ounces mini pasta tubes
cheese cloth, or one old, but clean, knee-high stocking
Procedure
Cover beans with water and let soak overnight. Drain beans and place them into a large saucepan. Mash 5 garlic cloves with the back of your knife or with your fist and put in the pot with the beans. Now take 2 of the rosemary sprigs and cut up onion and put them into the knee-high stocking (or use cheesecloth) and throw that into the pot as well. Cover all this with cold water and bring to a boil. Now turn down the flame and simmer for 1 hour or till tender, then add salt and pepper. Remove the herbs and onion sock at this point and throw away. Take a mug full of beans from the soup and blend in your food processor along with the tomato paste and 1 1/4 cups of liquid from the soup. Add this back to soup pot to thicken. In a small sauté pan, heat 3 tablespoons olive oil and add to it one microplaned clove of garlic, and chopped rosemary leaves, removed from the last sprig. Sauté briefly and add to soup. Now bring mixture back to the boil and add the pasta and cook till the pasta is tender. Drizzle a little extra olive oil on top.
Saturday, February 23, 2008
Wild Mushroom and Whole Wheat Noodle Casserole
Seasonal Recipe of the Week
Sometimes we all crave comfort food, and quite often that means unhealthy food, so here is a twist on an old casserole which you can eat guilt-free because it's whole grainy and delicious. Oh, and then there is the butter and cream!
Ingredients
1 pound assorted wild mushrooms, sliced
8 tablespoons butter
1/2 diced onion
Salt and pepper to taste
1/2 cup Madeira
1 1/2 cups heavy cream
2 tablespoons flour
2 eggs
1/4 cup milk
3/4 pound whole wheat noodles, cooked al dente
1/4 cup shredded Parmesan cheese
Procedure
In a large sauté pan melt the 2 tablespoons butter and sauté the onion. Now add the mushrooms and cook 5 minutes, add salt and pepper. Add the wine, cover and simmer 5 minutes more. Next add the cream and simmer 5 minutes. In a small pan on the side, melt 2 tablespoons butter and when melted add the 2 tablespoons flour. You are making a roux to thicken the sauce. Cook this roux, stirring all the time for a few minutes to get out the flourly taste and brown it a little. Then add it to the cream sauce, stir hard to keep it smooth. Beat the eggs with the milk and add to creamed mushrooms. Now toss the warm noodles with the remaining 4 tablespoons butter and mix in the mushroom mix. Put the whole mess into a baking dish, sprinkle top with shredded Parmesan and bake in a preheated 375 oven for 30 minutes, or till top browns. You can also add cooked chicken or salmon.
Sometimes we all crave comfort food, and quite often that means unhealthy food, so here is a twist on an old casserole which you can eat guilt-free because it's whole grainy and delicious. Oh, and then there is the butter and cream!
Ingredients
1 pound assorted wild mushrooms, sliced
8 tablespoons butter
1/2 diced onion
Salt and pepper to taste
1/2 cup Madeira
1 1/2 cups heavy cream
2 tablespoons flour
2 eggs
1/4 cup milk
3/4 pound whole wheat noodles, cooked al dente
1/4 cup shredded Parmesan cheese
Procedure
In a large sauté pan melt the 2 tablespoons butter and sauté the onion. Now add the mushrooms and cook 5 minutes, add salt and pepper. Add the wine, cover and simmer 5 minutes more. Next add the cream and simmer 5 minutes. In a small pan on the side, melt 2 tablespoons butter and when melted add the 2 tablespoons flour. You are making a roux to thicken the sauce. Cook this roux, stirring all the time for a few minutes to get out the flourly taste and brown it a little. Then add it to the cream sauce, stir hard to keep it smooth. Beat the eggs with the milk and add to creamed mushrooms. Now toss the warm noodles with the remaining 4 tablespoons butter and mix in the mushroom mix. Put the whole mess into a baking dish, sprinkle top with shredded Parmesan and bake in a preheated 375 oven for 30 minutes, or till top browns. You can also add cooked chicken or salmon.
Saturday, July 14, 2007
Japanese Buckwheat Noodle salad with sesame soy dressing
Seasonal Recipe of the Week
Last week I did a Southwestern Cobb salad as a summer dinner choice, and this week I have another great suggestion to keep you out of the kitchen. How about a cold Japanese noodle dish? Best done hours ahead of time so the noodles have a chance to absorb the flavors and chill.
Ingredients
1 pound buckwheat noodles cooked al dente, drained rinsed with cold water
1 bunch scallions, cut thin on the diagonal
1/2 cup julienne ham
1/2 cup julienne cooked chicken
2 eggs, scrambled and fried like a pancake in some sesame oil then cut into julienne strips
1/2 cup bean sprouts
1/2 cup julienne cucumber
1 cup canola oil
2 1/2 tablespoons sesame oil
2 tablespoons sesame seeds
3 tablespoons ground coriander seeds
3/4 cup soy sauce
1 teaspoon hot Chile oil
1/2 cup chopped cilantro for garnish
Procedure
Combine the cooked noodles and the meat and vegetables. In a sauté pan, heat the sesame and vegetable oil and sesame seeds till the seeds start browning. Remove from heat and stir in the ground coriander seeds and soy sauce. This will start spattering, so be careful. Stir in the Chile oil. Now pour hot dressing over noodles and mix, probably best to use your hands. Then refrigerate till cold — 3 hours — and serve.
Last week I did a Southwestern Cobb salad as a summer dinner choice, and this week I have another great suggestion to keep you out of the kitchen. How about a cold Japanese noodle dish? Best done hours ahead of time so the noodles have a chance to absorb the flavors and chill.
Ingredients
1 pound buckwheat noodles cooked al dente, drained rinsed with cold water
1 bunch scallions, cut thin on the diagonal
1/2 cup julienne ham
1/2 cup julienne cooked chicken
2 eggs, scrambled and fried like a pancake in some sesame oil then cut into julienne strips
1/2 cup bean sprouts
1/2 cup julienne cucumber
1 cup canola oil
2 1/2 tablespoons sesame oil
2 tablespoons sesame seeds
3 tablespoons ground coriander seeds
3/4 cup soy sauce
1 teaspoon hot Chile oil
1/2 cup chopped cilantro for garnish
Procedure
Combine the cooked noodles and the meat and vegetables. In a sauté pan, heat the sesame and vegetable oil and sesame seeds till the seeds start browning. Remove from heat and stir in the ground coriander seeds and soy sauce. This will start spattering, so be careful. Stir in the Chile oil. Now pour hot dressing over noodles and mix, probably best to use your hands. Then refrigerate till cold — 3 hours — and serve.
Saturday, May 26, 2007
Orzo Salad with Asparagus, Olives, and Feta
Seasonal Recipe of the Week
Here’s another great salad to serve at your BBQ from Dean and Deluca's Food and Wine Cookbook. Orzo is a great pasta which looks like flat rice. Remember to put a good shot of oil in the water, as it tends to stick while cooking.
Ingredients for Salad
1 pound orzo
1 pound asparagus, cut into 3-inch pieces
2 red peppers, diced
1 red onion, diced
1 cup Kalamata olives, pitted and diced
4 ounces Feta cheese, crumbled
Ingredients for Vinaigrette
Juice of 1 lemon
2 teaspoons Dijon mustard
1 tablespoon honey
1 teaspoon herbs de Provence
1/2 cup EVOO
Salt and pepper to taste
Procedure
Steam or grill asparagus and set aside. Boil orzo in salted oiled water for 10-12 minutes till tender and drain well. In the meantime, make vinaigrette. Combine everything for vinaigrette but olive oil in a blender or a bowl and use a whisk to mix. Add oil in a slow, steady stream till emulsified and thick. Now combine Orzo, asparagus, peppers, onions, and olives. Drizzle in vinaigrette and taste and adjust salt and pepper. Watch the salt because Feta can be very salty! It's that simple. Garnish with some fresh chives.
Here’s another great salad to serve at your BBQ from Dean and Deluca's Food and Wine Cookbook. Orzo is a great pasta which looks like flat rice. Remember to put a good shot of oil in the water, as it tends to stick while cooking.
Ingredients for Salad
1 pound orzo
1 pound asparagus, cut into 3-inch pieces
2 red peppers, diced
1 red onion, diced
1 cup Kalamata olives, pitted and diced
4 ounces Feta cheese, crumbled
Ingredients for Vinaigrette
Juice of 1 lemon
2 teaspoons Dijon mustard
1 tablespoon honey
1 teaspoon herbs de Provence
1/2 cup EVOO
Salt and pepper to taste
Procedure
Steam or grill asparagus and set aside. Boil orzo in salted oiled water for 10-12 minutes till tender and drain well. In the meantime, make vinaigrette. Combine everything for vinaigrette but olive oil in a blender or a bowl and use a whisk to mix. Add oil in a slow, steady stream till emulsified and thick. Now combine Orzo, asparagus, peppers, onions, and olives. Drizzle in vinaigrette and taste and adjust salt and pepper. Watch the salt because Feta can be very salty! It's that simple. Garnish with some fresh chives.
Saturday, March 03, 2007
Classic Jewish Noodle Kugel
Seasonal Recipe of the Week
Today we are going to make a Jewish style noodle Kugel (that just means pudding). Now Kugels don’t have to be sweet. In my family, we sometimes make them savory and serve them as a side dish to a meat dinner, but that’s another recipe for another day. Let's make a sweet kugel with raisins and cinnamon.
Ingredients
16 ounces cream cheese
8 ounces butter
3 cups milk
1/2 cup sugar
2 eggs well beaten
2 teaspoons vanilla
1 teaspoon cinnamon
16 ounces wide egg noodles, cooked al dente
1 cup golden raisins
Procedure
Preheat oven to 400 degrees. Butter a large rectangular baking dish (I use a Pyrex dish). In a saucepan, melt the cream cheese and butter. Add the milk, cinnamon and sugar and stir till dissolved. Remove from heat and add the eggs and vanilla. Add the cooked noodles and raisins. Pour into the buttered baking dish. Push the noodles down so they are under the liquid as much as possible. Place in oven for 15 minutes then lower oven to 375 and bake 30 minutes more or until set, serve warm. If it starts to brown too much while baking, cover with tin foil. Serve warm with a glass of hot tea.
Today we are going to make a Jewish style noodle Kugel (that just means pudding). Now Kugels don’t have to be sweet. In my family, we sometimes make them savory and serve them as a side dish to a meat dinner, but that’s another recipe for another day. Let's make a sweet kugel with raisins and cinnamon.
Ingredients
16 ounces cream cheese
8 ounces butter
3 cups milk
1/2 cup sugar
2 eggs well beaten
2 teaspoons vanilla
1 teaspoon cinnamon
16 ounces wide egg noodles, cooked al dente
1 cup golden raisins
Procedure
Preheat oven to 400 degrees. Butter a large rectangular baking dish (I use a Pyrex dish). In a saucepan, melt the cream cheese and butter. Add the milk, cinnamon and sugar and stir till dissolved. Remove from heat and add the eggs and vanilla. Add the cooked noodles and raisins. Pour into the buttered baking dish. Push the noodles down so they are under the liquid as much as possible. Place in oven for 15 minutes then lower oven to 375 and bake 30 minutes more or until set, serve warm. If it starts to brown too much while baking, cover with tin foil. Serve warm with a glass of hot tea.
Saturday, January 06, 2007
Fettuccine with Prosciutto, Citrus Zest, and Black Olives
Seasonal Recipe of the Week
Today I thought we might make some pasta! Up for some carbs? This is a great dish to make for company because it goes together so fast and at the last minute. Nice with a bottle of Chianti and a crisp salad.
Ingredients
2 egg yolks
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
zest of 1 lemon
zest of 1/2 an orange
Salt and fresh pepper to taste
1 pound Fettuccine noodles
1/4 pound thin sliced prosciutto cut into julienne strips
12 oil cured pitted black olives coarsely chopped
Procedure
In a large serving bowl, combine yolks, cream, shredded Parmesan cheese, zest of lemon and orange, salt and pepper to taste. Beat slightly and set aside at room temperature. Cook the fettuccine in abundant salted water till al dente. Drain well and toss in cream mixture. Add the sliced prosicutto and the chopped black olives and adjust salt and pepper. Top with a little extra shredded cheese and serve.
Today I thought we might make some pasta! Up for some carbs? This is a great dish to make for company because it goes together so fast and at the last minute. Nice with a bottle of Chianti and a crisp salad.
Ingredients
2 egg yolks
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
zest of 1 lemon
zest of 1/2 an orange
Salt and fresh pepper to taste
1 pound Fettuccine noodles
1/4 pound thin sliced prosciutto cut into julienne strips
12 oil cured pitted black olives coarsely chopped
Procedure
In a large serving bowl, combine yolks, cream, shredded Parmesan cheese, zest of lemon and orange, salt and pepper to taste. Beat slightly and set aside at room temperature. Cook the fettuccine in abundant salted water till al dente. Drain well and toss in cream mixture. Add the sliced prosicutto and the chopped black olives and adjust salt and pepper. Top with a little extra shredded cheese and serve.
Saturday, September 30, 2006
Pasta Carbonara
Seasonal Recipe of the Week
I know this is a seriously heart-challenging recipe, but every once in a while I crave Pasta Carbonara. It's like sex, but with more calories. Here’s the recipe for 6 servings.
Ingredients
1 pound Italian Pancetta or good quality bacon
1 medium diced onion
8 ounces fresh mushrooms sliced
5 large eggs room temp
3/4 cup heavy cream
1/4 cup dry white wine
3/4 cup shredded Parmesan cheese
salt and pepper, to taste
1 pound fettuccine
1/2 cup coarsely chopped parsley
Procedure
Fry the panchetta or bacon, in a large skillet, over medium heat. Remove bacon from pan, drain on paper towels and crumble. Pour out all but 3 tablespoons of bacon fat in the skillet. Cook onions in the fat for 7 minutes, over medium heat. Add mushrooms a wine and cook 5 minutes. Put up big pot of boiling salted water to cook pasta. Whisk eggs and cream together in mixing bowl, stir in Parmesan and season with salt and pepper. Cook pasta till al dente. Drain and return to same pot you boiled it in. Immediately combine pasta with egg mix, crumbled bacon and onion. Toss thoroughly. Stir in chopped parsley and serve. Top with more cheese. Always keep number for paramedics close to the phone.
I know this is a seriously heart-challenging recipe, but every once in a while I crave Pasta Carbonara. It's like sex, but with more calories. Here’s the recipe for 6 servings.
Ingredients
1 pound Italian Pancetta or good quality bacon
1 medium diced onion
8 ounces fresh mushrooms sliced
5 large eggs room temp
3/4 cup heavy cream
1/4 cup dry white wine
3/4 cup shredded Parmesan cheese
salt and pepper, to taste
1 pound fettuccine
1/2 cup coarsely chopped parsley
Procedure
Fry the panchetta or bacon, in a large skillet, over medium heat. Remove bacon from pan, drain on paper towels and crumble. Pour out all but 3 tablespoons of bacon fat in the skillet. Cook onions in the fat for 7 minutes, over medium heat. Add mushrooms a wine and cook 5 minutes. Put up big pot of boiling salted water to cook pasta. Whisk eggs and cream together in mixing bowl, stir in Parmesan and season with salt and pepper. Cook pasta till al dente. Drain and return to same pot you boiled it in. Immediately combine pasta with egg mix, crumbled bacon and onion. Toss thoroughly. Stir in chopped parsley and serve. Top with more cheese. Always keep number for paramedics close to the phone.
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