No time for a real post, but I thought I would link to some recipes I've found online and made recently, to varying degrees of success.
The Ultimate Vegetable Torta from Cooking Light. This torta is seriously labor intensive, but pretty delicious. I've made it twice now and I'm not entirely sure it is worth the effort, however it is a great way to use up the results of an over-zealous Farmer's Market trip.
Roasted Cod with Warm-Olive-Caper Tapenade from Eating Well. Mmmm, I loved this and it was such a snap to pull together on a weeknight. If you like briney things you'll be all over this. I served it with the suggested orzo (cooked in vegetable broth) and spinach.
Ziti with Grilled Gazpacho Sauce and Sausage from Gourmet. Another total winner, smokey and delicious. I used penne, and turkey Italian sausage in a vain attempt to lighten the recipe. Delicious, great leftover as well.
Black Bean and Tomato Quinoa from Gourmet. Delicious, healthy, filling. I served this with something--grilled chicken or fish maybe? It should tell you a lot that the side dish stuck out a lot more than the main course. Would make a lovely vegetarian lunch all on its own.
Beef Saté with Peanut Dipping Sauce from Cooking Light. Another super speedy and tasty weeknight dish. The meat wasn't my absolute favorite but I liked this meal well enough. I made it with brown rice instead of the instant.
Chicken-Chorizo Burgers with Avocado Mayonnaise from Cooking Light. I liked these, although I over processed the meat mixture and I think that made it a bit tough. Great flavor, though, and a nice alternative to beef or turkey burgers. The recipe makes a lot and I froze a stack of the patties, seperated with parchment. I'll let you know how they fare after being thawed.
Green Onion Pancakes with Tomato-Avocado Salsa from Cooking Light. Oh, baby, I loved these. Served them with a pile of garlicky grilled shrimp. I used my own guacamole recipe, however, because I'm not a huge oregano fan. I also used Gruyeré in the pancakes.
Crispy Soft-Shelled Crabs with Bean Salad from Martha Stewart. The dish of the summer! If soft-shelled crabs were in season longer (and I could afford them), I think I'd make this all the danged time. I used some fresh black-eyed peas, edamame, and some coarsely chopped green beans in the salad. And make the homemade garlic mayo, please. You won't be disappointed. I made this same salad later in the summer to serve with crabcakes and it was lovely as well.
Recipes and food chatter from a girl with too much time on her hands.
Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts
Tuesday, September 04, 2007
Wednesday, May 03, 2006
Thursday, April 06, 2006
Linguine with White Clam Sauce
I did finally make it to the grocery store yesterday, for a full weeks-worth of food, so the ultra budget-conscious entries will be on the back burner for now (not that I could exactly afford anything too fabulous, but whatever). One last recipe, though, a lovely and cheap Linguine by way of La Mia Cucina. I followed her fine recipe nearly to the letter, and I recommend it to any readers with money on their mind (and their mind on their money).
I did make a few changes, notably:
I added one minced shallot to the garlic, and after sauteing I added .25 cups of dry white wine to the pan. I let the wine reduce to almost nothing, then added fresh parsley (instead of dried), and left out the oregano. I only poured the clam juice into the pan, and simmered that for 5-6 minutes, adding the chopped clams at the end, for only 1-2 minutes. This warms the already-cooked clams through, without making them tough or chewy.
Thanks for the great meal idea, Lis! I halved the recipe and Chris and I greedily slurped them down. I then I wished I had made more for leftovers.
I did make a few changes, notably:
I added one minced shallot to the garlic, and after sauteing I added .25 cups of dry white wine to the pan. I let the wine reduce to almost nothing, then added fresh parsley (instead of dried), and left out the oregano. I only poured the clam juice into the pan, and simmered that for 5-6 minutes, adding the chopped clams at the end, for only 1-2 minutes. This warms the already-cooked clams through, without making them tough or chewy.
Thanks for the great meal idea, Lis! I halved the recipe and Chris and I greedily slurped them down. I then I wished I had made more for leftovers.
Tuesday, March 21, 2006
Fettuccine with Meatballs
Last night's dinner came to us by way of the lovely Nigella Lawson, my culinary pick as adopted big sister (if Ina Garten is my culinary adopted mother). I tweaked the recipe a bit, and sadly did not make my own pasta. I find that De Cecco makes the best dried pasta out there, so I used that.
This is a wonderful dish, the tiny meatballs are coated by the simple, pureed sauce. Chris was (and is, for leftovers), a big fan. Before getting into the instructions, I want to second Lawson's reccomendation that you make the meatballs pretty small--about a heaping teaspoon. It is a bit tedious, but you can kind of zone out and make a whole batch of them in less than 20 minutes.
Fettuccine with Meatballs
serves 4-6
for the meatballs:
1 lb. ground beef
2 mild Italian sausage links, removed from their casings
1 egg
1-2 Tbsp grated parmesan cheese
1 garlic clove, grated
1 tsp dried oregano
2-3 Tbsp fine bread crumbs
pinch freshly ground pepper
1 tsp salt
Use your hands to mix everything in a large bowl, making sure to break up the sausage and really combine it with the ground beef. Shape the meat mixture into small balls, then place them on a baking sheet lined with aluminum foil. Refrigerate until you are ready to use them.
for the tomato sauce:
1 onion
2 cloves garlic
1 tsp dried oregano
1 Tbsp butter
1 Tbsp olive oil
2 14-oz. cans petite diced tomatoes
.5 cup of water
pinch of sugar
salt and pepper
.25 cup half & half
1 lb. fettuccine
parmesan cheese, for grating
Pulse the onions, garlic, and oregano in a food processor (or blender), until it becomes a uniform pulp. Heat the butter and oil in a large saute pan, then dump the onion mixture in and cook over medium-low heat for about 10 minutes, until soft and fragrant.
While the onions are cooking, rinse your food processor/blender briefly, then dump the canned tomatoes and their jucies in. Puree until smooth. Add to the cooked onion mixture, along with the water, sugar, and salt and pepper to taste. Simmer gently for 10 minutes. You should have a kind of thin sauce, it will thicken up later.
Stir in the half & half, then drop the meatballs in one by one. Make sure to not stir the sauce until the meatballs have turned from pink to brown, or you might break them up and end up with meat sauce. Partially cover with a lid and simmer for 20 minutes.
Give the meatballs a stir and simmer uncovered for another 5 minutes (you may want a splatter guard, the tomato sauce is messy). Taste and add salt and pepper if needed. Serve over pasta and top with lots of parmesan cheese.
This is a wonderful dish, the tiny meatballs are coated by the simple, pureed sauce. Chris was (and is, for leftovers), a big fan. Before getting into the instructions, I want to second Lawson's reccomendation that you make the meatballs pretty small--about a heaping teaspoon. It is a bit tedious, but you can kind of zone out and make a whole batch of them in less than 20 minutes.
Fettuccine with Meatballs
serves 4-6
for the meatballs:
1 lb. ground beef
2 mild Italian sausage links, removed from their casings
1 egg
1-2 Tbsp grated parmesan cheese
1 garlic clove, grated
1 tsp dried oregano
2-3 Tbsp fine bread crumbs
pinch freshly ground pepper
1 tsp salt
Use your hands to mix everything in a large bowl, making sure to break up the sausage and really combine it with the ground beef. Shape the meat mixture into small balls, then place them on a baking sheet lined with aluminum foil. Refrigerate until you are ready to use them.
for the tomato sauce:
1 onion
2 cloves garlic
1 tsp dried oregano
1 Tbsp butter
1 Tbsp olive oil
2 14-oz. cans petite diced tomatoes
.5 cup of water
pinch of sugar
salt and pepper
.25 cup half & half
1 lb. fettuccine
parmesan cheese, for grating
Pulse the onions, garlic, and oregano in a food processor (or blender), until it becomes a uniform pulp. Heat the butter and oil in a large saute pan, then dump the onion mixture in and cook over medium-low heat for about 10 minutes, until soft and fragrant.
While the onions are cooking, rinse your food processor/blender briefly, then dump the canned tomatoes and their jucies in. Puree until smooth. Add to the cooked onion mixture, along with the water, sugar, and salt and pepper to taste. Simmer gently for 10 minutes. You should have a kind of thin sauce, it will thicken up later.
Stir in the half & half, then drop the meatballs in one by one. Make sure to not stir the sauce until the meatballs have turned from pink to brown, or you might break them up and end up with meat sauce. Partially cover with a lid and simmer for 20 minutes.
Give the meatballs a stir and simmer uncovered for another 5 minutes (you may want a splatter guard, the tomato sauce is messy). Taste and add salt and pepper if needed. Serve over pasta and top with lots of parmesan cheese.
Saturday, March 18, 2006
Lasagna Rolls
First of all, I would like to thank Cate at Sweetnicks for naming me as the "New (to her) Blogger on the Block" on Friday. Hopefully there are some new people reading this site, and so I welcome you and encourage you to leave a comment and tell me what you think!
In honor of Cate's distinction, I made her (by way of Giada DeLaurentis) Lasagna Rolls for dinner tonight. Rolling up the divine little parcels is slightly labor intensive, but worth every bit of work. They were rich and comforting, and I think the leftovers will still be delicious. I only had 8 lasagna noodles, so I just overstuffed them, and one turned out to be enough for each of our dinner guests. This is a winner of a meal.
Lasagna Rolls
serves 6
for the bechamel sauce:
2 Tbsp unsalted butter
4 tsp all-purpose flour
1.25 cups whole milk
.25 tsp salt
pinch freshly ground pepper
pinch freshly ground nutmeg
Make this sauce while the lasagna noodles are boiling. Melt the butter in a heavy saucepan over medium-low heat. Add the flour and whisk for 3 minutes (this will eliminate any uncooked-flour taste in your sauce). Whisk in the milk and increase heat to medium-high. Continue whisking until the sauce begins to simmer and is thick and smooth, roughly 3 minutes. Whisk in the salt, pepper, and nutmeg.
for the lasgana rolls:
1 15-oz. container whole milk ricotta
1 10-oz. package frozen chopped spinach, thawed and squeezed dry
1 cup plus 2 Tbsp grated parmesan cheese
3 oz. prosciutto, chopped (I used hot capocollo instead)
1 large egg, beaten
.75 tsp salt, plus more for salting pasta water
.5 tsp freshly ground pepper
1 to 2 Tbsp olive oil
12 uncooked lasagna noodles (again, I used 8)
2 cups marinara (you can use jarred sauce)
1 cup shredded mozzarella
Preheat oven to 450 degrees.
Put a large pot of salted water on to boil and cook lasagna noodles until al dente. Drain; arrange the noodles in a single layer on a baking rack to prevent sticking.
In a medium bowl, combine spinach, 1 cup parmesan, prosciutto, egg, salt, and pepper well with a wooden spoon.
Butter a 13x9x2-inch glass baking dish (I used a smaller dish). Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 heaping Tbsp. of the ricotta mixture evenly over each noodle. Starting at one end, roll up each noodle. Place the rolls seam side down, close together but not touching, on top of the bechamel sauce. Repeat with remaining noodles. Spoon 1 cup of the marinara over the rolls, then sprinkle the mozzarella and remaining parmesan over the top.
Cover tightly with foil and bake until heated through and sauce is bubbling, about 20 minutes. Remove foil and bake until the cheese is golden, another 15 minutes or so. Remove from oven and let stand for 10 minutes. Heat the remaining marinara in a small sauce pan and serve the warm sauce alongside the rolls. Great with a big chopped salad and a glass of wine, and a total crowd pleaser--I will definitely make these again!
In honor of Cate's distinction, I made her (by way of Giada DeLaurentis) Lasagna Rolls for dinner tonight. Rolling up the divine little parcels is slightly labor intensive, but worth every bit of work. They were rich and comforting, and I think the leftovers will still be delicious. I only had 8 lasagna noodles, so I just overstuffed them, and one turned out to be enough for each of our dinner guests. This is a winner of a meal.
Lasagna Rolls
serves 6
for the bechamel sauce:
2 Tbsp unsalted butter
4 tsp all-purpose flour
1.25 cups whole milk
.25 tsp salt
pinch freshly ground pepper
pinch freshly ground nutmeg
Make this sauce while the lasagna noodles are boiling. Melt the butter in a heavy saucepan over medium-low heat. Add the flour and whisk for 3 minutes (this will eliminate any uncooked-flour taste in your sauce). Whisk in the milk and increase heat to medium-high. Continue whisking until the sauce begins to simmer and is thick and smooth, roughly 3 minutes. Whisk in the salt, pepper, and nutmeg.
for the lasgana rolls:
1 15-oz. container whole milk ricotta
1 10-oz. package frozen chopped spinach, thawed and squeezed dry
1 cup plus 2 Tbsp grated parmesan cheese
3 oz. prosciutto, chopped (I used hot capocollo instead)
1 large egg, beaten
.75 tsp salt, plus more for salting pasta water
.5 tsp freshly ground pepper
1 to 2 Tbsp olive oil
12 uncooked lasagna noodles (again, I used 8)
2 cups marinara (you can use jarred sauce)
1 cup shredded mozzarella
Preheat oven to 450 degrees.
Put a large pot of salted water on to boil and cook lasagna noodles until al dente. Drain; arrange the noodles in a single layer on a baking rack to prevent sticking.
In a medium bowl, combine spinach, 1 cup parmesan, prosciutto, egg, salt, and pepper well with a wooden spoon.
Butter a 13x9x2-inch glass baking dish (I used a smaller dish). Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 heaping Tbsp. of the ricotta mixture evenly over each noodle. Starting at one end, roll up each noodle. Place the rolls seam side down, close together but not touching, on top of the bechamel sauce. Repeat with remaining noodles. Spoon 1 cup of the marinara over the rolls, then sprinkle the mozzarella and remaining parmesan over the top.
Cover tightly with foil and bake until heated through and sauce is bubbling, about 20 minutes. Remove foil and bake until the cheese is golden, another 15 minutes or so. Remove from oven and let stand for 10 minutes. Heat the remaining marinara in a small sauce pan and serve the warm sauce alongside the rolls. Great with a big chopped salad and a glass of wine, and a total crowd pleaser--I will definitely make these again!
Friday, March 17, 2006
Rigatoni alla Bolognese Bianco
Ah, pasta. I cannot think of one dish that satisfies so many of my random cravings. This dish, with it's deceptively flavorful and silky sauce, holds rank near the top of all of my pasta dishes.
Amanda Hesser writes about a "Rigatoni with White Bolognese" she once had, and subsequently tried to recreate, in her book, "Cooking for Mr. Latte". It's a darling book with several good recipes, and I recommend you pick it up and try a few on for size. However, the recipe I eventually have settled on (after several tries), differs enough from the original that I feel I must only give her thanks for inspiring me. And so, thank you Ms. Hesser.
This dish can seem time consuming--after all, watching the liquids reduce over and over again not only becomes tiresome, it begins to inspire wrath from hungry dinner guests ( i.e., my husband). It is worth the wait. Reducing the wine, then stock, concentrates the flavors and produces a pasta so divine, I admit to patting myself on the back. It's that good.
Rigatoni alla Bolognese Bianco
serves 2, with leftovers
olive oil
3 medium carrots, peeled and finely chopped*
2 stalk celery, finely chopped*
1 yellow onion, finely chopped*
sea salt
freshly ground pepper
1 lb. mild Italian sausage, removed from casings and crumbled
.5 lb. ground beef (or try ground turkey)
1 c. dry white wine
2 c. beef stock (chicken stock works, too)
8 oz. cremini (or Baby Bella) mushrooms, chopped
.3 c. half & half
1 lb. rigatoni
.5 c. Italiam flat leaf parsely
.5 c. grated parmesan cheese, divided
*It is important to get a fine dice on these vegetables, otherwise they will not incorporate with the sauce and won't stick to your pasta.
Pour a very thin coat of olive oil over the bottom of a large saute pan and place over medium-high heat. Once the oil is hot, add the onions, carrots, and celery and saute, stirring often, until shiny and crisp-tender, about 4 minutes. Sprinkle lightly with salt and pepper while cooking. Add the sausage to the pan, breaking apart the crumbles, and brown well.
Pour in the wine and keep at a brisk simmer until the wine has all but evaporated. Pour in 1.5 c. of the beef stock and continue to simmer, uncovered, until stock is nearly gone (about 12-14 minutes). Stir occaisionally. Bring a large pot of salted water to a boil.
Stir in the chopped mushrooms and as much of the remaining beef stock as is necessary to cover the meat halfway (I almost always use the entire .5 cup remaining). Continue simmering another 10 minutes, reducing heat if the liquid is cooking off too quickly. Your sauce should be loose, but not soupy, and highly seasoned. Pour over the Half & Half and fold to mix, then turn off heat and cover.
When the pasta water is at a full boil, add rigatoni and cook until al dente. When the pasta is almost done, scoop out a half cup of the cooking water and reserve for leftovers. Drain the pasta and place it back in the pot. Pour the sauce on top, and add the parsely and most of the grated cheese (reserve some for garnish). Fold in the sauce with a wooden spoon--it should not be dry, rather a silky sauce should coat the pasta evenly. Add a little more stock or wine if the sauce is too thick. Serve hot, with grated parmesan on top. Add reserved pasta water to any leftovers to keep them moist for the next day. Enjoy!
Amanda Hesser writes about a "Rigatoni with White Bolognese" she once had, and subsequently tried to recreate, in her book, "Cooking for Mr. Latte". It's a darling book with several good recipes, and I recommend you pick it up and try a few on for size. However, the recipe I eventually have settled on (after several tries), differs enough from the original that I feel I must only give her thanks for inspiring me. And so, thank you Ms. Hesser.
This dish can seem time consuming--after all, watching the liquids reduce over and over again not only becomes tiresome, it begins to inspire wrath from hungry dinner guests ( i.e., my husband). It is worth the wait. Reducing the wine, then stock, concentrates the flavors and produces a pasta so divine, I admit to patting myself on the back. It's that good.
Rigatoni alla Bolognese Bianco
serves 2, with leftovers
olive oil
3 medium carrots, peeled and finely chopped*
2 stalk celery, finely chopped*
1 yellow onion, finely chopped*
sea salt
freshly ground pepper
1 lb. mild Italian sausage, removed from casings and crumbled
.5 lb. ground beef (or try ground turkey)
1 c. dry white wine
2 c. beef stock (chicken stock works, too)
8 oz. cremini (or Baby Bella) mushrooms, chopped
.3 c. half & half
1 lb. rigatoni
.5 c. Italiam flat leaf parsely
.5 c. grated parmesan cheese, divided
*It is important to get a fine dice on these vegetables, otherwise they will not incorporate with the sauce and won't stick to your pasta.
Pour a very thin coat of olive oil over the bottom of a large saute pan and place over medium-high heat. Once the oil is hot, add the onions, carrots, and celery and saute, stirring often, until shiny and crisp-tender, about 4 minutes. Sprinkle lightly with salt and pepper while cooking. Add the sausage to the pan, breaking apart the crumbles, and brown well.
Pour in the wine and keep at a brisk simmer until the wine has all but evaporated. Pour in 1.5 c. of the beef stock and continue to simmer, uncovered, until stock is nearly gone (about 12-14 minutes). Stir occaisionally. Bring a large pot of salted water to a boil.
Stir in the chopped mushrooms and as much of the remaining beef stock as is necessary to cover the meat halfway (I almost always use the entire .5 cup remaining). Continue simmering another 10 minutes, reducing heat if the liquid is cooking off too quickly. Your sauce should be loose, but not soupy, and highly seasoned. Pour over the Half & Half and fold to mix, then turn off heat and cover.
When the pasta water is at a full boil, add rigatoni and cook until al dente. When the pasta is almost done, scoop out a half cup of the cooking water and reserve for leftovers. Drain the pasta and place it back in the pot. Pour the sauce on top, and add the parsely and most of the grated cheese (reserve some for garnish). Fold in the sauce with a wooden spoon--it should not be dry, rather a silky sauce should coat the pasta evenly. Add a little more stock or wine if the sauce is too thick. Serve hot, with grated parmesan on top. Add reserved pasta water to any leftovers to keep them moist for the next day. Enjoy!
Thursday, March 09, 2006
Pumpkin Ravioli with Sage Brown Butter Sauce
Ah, some ideas burn so bright until execution--isn't that always the way? I should back up, I have read several variations of this very dish, and every time, I am tempted and intrigued. And, in the end, it was very good and I cleaned my pasta bowl. BUT, I can tell this is something I will need to tweak to perfect.
Changes I would make:
1. Use less pumpkin in each ravioli
2. Use one wonton wrapper, folded in half, instead of two placed on top of each other
3. Cook pasta a little less so it can hold up to...
4. ...being sauteed in the sauce instead of pouring the sauce over
5. Serve with a crunchy savory garnish, maybe crisped prosciutto?
6. LESS BUTTER!
I altered my recipe to account for these changes where I could.
That said, this was lovely, and worth the effort. I used some frozen pumpkin puree out of the freezer (thanks, mom and dad!), but you could roast your own baking pumpkin or butternut squash and puree the flesh. Enjoy!
Pumpkin Ravioli with Sage Brown Butter Sauce
serves 4
for the ravioli:
1 cup pumpkin or squash puree
1 cup ricotta cheese (use fresh if you've got it, otherwise drain the storebought cheese in cheesecloth for an hour)
1 Tbsp butter
2 tsp basalmic vinegar
1 Tbsp dark molasses
1 Tbsp grated Parmesan cheese
.25 tsp freshly grated nutmeg
sea salt
freshly ground pepper
wonton wrappers
for the sage brown butter sauce:
4 Tbsp butter
6 diced sage leaves
4 large whole sage leaves, for garnish
Preheat oven to 375 degrees. Spread squash puree on a baking sheet and place in oven to dry, 10-15 minutes. You want your puree to be at a mashed-potato consistency. Scrape into a large mixing bowl.
Heat 1 Tbsp butter in a small sautee pan over medium heat until it begins to brown. Remove from heat, swirl in basalmic vinegar and molasses. Add to the pumpkin along with the ricotta, Parmesan, and nutmeg. Season to taste with the salt and pepper, chill for a couple of hours. At this point the filling can be refrigerated for 1-2 days.
Lay out your wonton wrappers--I use wonton wrappers because I don't make pasta. If you make pasta, knock yourself out. Put a small mound (abut half a Tbsp.) of the chilled pumpkin filling in the center of a wonton. Using a small pastry brush, moisten all of the edges with a little cold water. Fold the wonton in half, firmly pressing the seam, forming either a triangle or a rectangle. Repeat until you run out of wrappers or filling. You can freeze these uncooked raviolis, in a single layer, for 1 month. Cook the raviolis in gently boiling water for 2 minutes.
While the raviolis are cooking, melt the remaining butter with the sage and a pinch of salt until it foams and begins to brown. Remove whole sage leaves and drain on a paper towel (they will be a crispy, pretty garnish). Continue to swirl the butter sauce until it turns a rich chestnut brown.
Now, you can either spoon the sacue over your raviolis in their serving bowls, or you can toss the ravioli in the butter before serving. Either way, serve with grated Parmesan cheese, a couple of fried sage leaves and a nice green salad. Enjoy!
Changes I would make:
1. Use less pumpkin in each ravioli
2. Use one wonton wrapper, folded in half, instead of two placed on top of each other
3. Cook pasta a little less so it can hold up to...
4. ...being sauteed in the sauce instead of pouring the sauce over
5. Serve with a crunchy savory garnish, maybe crisped prosciutto?
6. LESS BUTTER!
I altered my recipe to account for these changes where I could.
That said, this was lovely, and worth the effort. I used some frozen pumpkin puree out of the freezer (thanks, mom and dad!), but you could roast your own baking pumpkin or butternut squash and puree the flesh. Enjoy!
Pumpkin Ravioli with Sage Brown Butter Sauce
serves 4
for the ravioli:
1 cup pumpkin or squash puree
1 cup ricotta cheese (use fresh if you've got it, otherwise drain the storebought cheese in cheesecloth for an hour)
1 Tbsp butter
2 tsp basalmic vinegar
1 Tbsp dark molasses
1 Tbsp grated Parmesan cheese
.25 tsp freshly grated nutmeg
sea salt
freshly ground pepper
wonton wrappers
for the sage brown butter sauce:
4 Tbsp butter
6 diced sage leaves
4 large whole sage leaves, for garnish
Preheat oven to 375 degrees. Spread squash puree on a baking sheet and place in oven to dry, 10-15 minutes. You want your puree to be at a mashed-potato consistency. Scrape into a large mixing bowl.
Heat 1 Tbsp butter in a small sautee pan over medium heat until it begins to brown. Remove from heat, swirl in basalmic vinegar and molasses. Add to the pumpkin along with the ricotta, Parmesan, and nutmeg. Season to taste with the salt and pepper, chill for a couple of hours. At this point the filling can be refrigerated for 1-2 days.
Lay out your wonton wrappers--I use wonton wrappers because I don't make pasta. If you make pasta, knock yourself out. Put a small mound (abut half a Tbsp.) of the chilled pumpkin filling in the center of a wonton. Using a small pastry brush, moisten all of the edges with a little cold water. Fold the wonton in half, firmly pressing the seam, forming either a triangle or a rectangle. Repeat until you run out of wrappers or filling. You can freeze these uncooked raviolis, in a single layer, for 1 month. Cook the raviolis in gently boiling water for 2 minutes.
While the raviolis are cooking, melt the remaining butter with the sage and a pinch of salt until it foams and begins to brown. Remove whole sage leaves and drain on a paper towel (they will be a crispy, pretty garnish). Continue to swirl the butter sauce until it turns a rich chestnut brown.
Now, you can either spoon the sacue over your raviolis in their serving bowls, or you can toss the ravioli in the butter before serving. Either way, serve with grated Parmesan cheese, a couple of fried sage leaves and a nice green salad. Enjoy!
Monday, March 06, 2006
Shrimp, Broccoli, and Oven-Roasted Tomato Pasta
Sorry for a brief absence there, I'm coming to you from my parent's house this week, as I am housesitting and caring for their enormous animals while they soak up some sun in Florida. And so, new kitchen, new computer, it all took some adjusting to.
Night before last I was craving pasta in the worst way, and craving something creamy and substantial, which doesn't really jibe with my efforts to eat healthier. And so, this very simple concoction was borne. The reduced-fat cream cheese lends the creaminess, cut by the white wine and chicken demi-glace. High in flavor, low in fat, and takes less than 30 minutes to prepare (take that, Rachael Ray!).
If you don't have demi-glace on hand, sub half of the wine for chicken stock.
Shrimp, Broccoli, and Oven-Roasted Tomato Pasta
serves 2-3
.5 c. Oven Dried Tomatoes (you can substitute sundried or even fresh)
2 c. farfalle pasta
1 c. chopped broccoli
1 Tbsp butter
1 Tbsp olive oil (I used the oil from my tomatoes)
1 garlic clove, minced
.75 lb medium shrimp, peeled and cleaned
.5 c. dry white wine
2 Tbsp chicken demi-glace
.25 c. reduced fat cream cheese
2 Tbsp lemon juice
pinch dried basil
pinch crushed red pepper flakes
freshly ground pepper
sea salt
grated parmesan, for serving
Cook pasta according to directions, drain and set aside. Steam broccoli until bright green and still crisp-tender, set aside.
Heat a large non-stick skillet over medium-high heat, add olive oil and butter. Once butter is melted and starting to foam, add garlic and shrimp. Cook three minute, stirring frequently. Add wine, demi-glace, and cream cheese; stir to combine. Reduce heat, simmer for 2 minutes.
Add tomatoes, broccoli, and spices, stir well. Simmer for 2 minutes more, or until everything is heated through, stirring often. Add pasta ans lemon juice, remove from heat, stir to combine. Serve hot with lots of parmesan. Enjoy!
Night before last I was craving pasta in the worst way, and craving something creamy and substantial, which doesn't really jibe with my efforts to eat healthier. And so, this very simple concoction was borne. The reduced-fat cream cheese lends the creaminess, cut by the white wine and chicken demi-glace. High in flavor, low in fat, and takes less than 30 minutes to prepare (take that, Rachael Ray!).
If you don't have demi-glace on hand, sub half of the wine for chicken stock.
Shrimp, Broccoli, and Oven-Roasted Tomato Pasta
serves 2-3
.5 c. Oven Dried Tomatoes (you can substitute sundried or even fresh)
2 c. farfalle pasta
1 c. chopped broccoli
1 Tbsp butter
1 Tbsp olive oil (I used the oil from my tomatoes)
1 garlic clove, minced
.75 lb medium shrimp, peeled and cleaned
.5 c. dry white wine
2 Tbsp chicken demi-glace
.25 c. reduced fat cream cheese
2 Tbsp lemon juice
pinch dried basil
pinch crushed red pepper flakes
freshly ground pepper
sea salt
grated parmesan, for serving
Cook pasta according to directions, drain and set aside. Steam broccoli until bright green and still crisp-tender, set aside.
Heat a large non-stick skillet over medium-high heat, add olive oil and butter. Once butter is melted and starting to foam, add garlic and shrimp. Cook three minute, stirring frequently. Add wine, demi-glace, and cream cheese; stir to combine. Reduce heat, simmer for 2 minutes.
Add tomatoes, broccoli, and spices, stir well. Simmer for 2 minutes more, or until everything is heated through, stirring often. Add pasta ans lemon juice, remove from heat, stir to combine. Serve hot with lots of parmesan. Enjoy!
Sunday, February 19, 2006
Sunday Night: Spaghetti with Meat Sauce
I don't really like to cook on Sunday evenings, preferring to either whip something up that is quick and tasty (see: French Toast Sandwiches), or starting something in the afternoon that can be left alone to simmer until I'm good and ready. Ideally, the kitchen is cleaned up before dinner is even served, leaving me to eat an early dinner, happily watch television and loaf around on the couch. Ah, Sundays.
I make this meat sauce every couple of months or so, since I almost always have the ingredients on hand (I tend to keep a couple of pounds of ground beef in the freezer), it freezes well and makes great leftovers, and Chris really likes it. You will see that it is pretty easy, not a lot of chopping to worry about, and I like the simplicity of the flavors. However, I also just adore pasta, so it is pretty easy to make me happy. This recipe doubles and triples well.
Spaghetti with Meat Sauce
serves 2-3 with leftovers
1 Tbsp olive oil
1 yellow onion, chopped
2 cloves garlic, minced
1 pound lean ground beef
1 tsp whole mixed pickling spice
pinch red pepper flakes
pinch ground cinnamon
1 6-oz. can tomato paste
1 14-oz. can petite diced tomatoes, with juice
sea salt
freshly ground pepper
pinch dried basil
1 beef bouillion cube
1 generous Tbsp red wine vinegar
splash basalmic vinegar
1 cup water
8 oz. spaghetti
parmesan cheese for topping
In a large saucepan, heat the olive oil and saute the onions over medium heat for 2 minutes. Add garlic, saute 1 minute longer. Remove onions and garlic from pan and set aside. Add a bit more oil if necessary, then add the ground beef and cook until evenly browned. Return the onions and garlic to the pan.
Put the pickling spice and red pepper flakes into a tea ball (or cheesecloth), and add to the pot along with the tomato paste, diced tomatoes, water, vinegar, bouillion, basalmic, basil, and salt and pepper to taste. Cover and simmer, stirring occasionally, for 2 hours (you can go longer without consequence). If it is too watery take the lid off for 20 minutes or so. Makes 3 heaping cups.
Cook the spaghetti in salted water until "al dente", drain. Place spaghetti in pasta bowls, top with the meat sauce and some shavings of parmesan. Enjoy!
I make this meat sauce every couple of months or so, since I almost always have the ingredients on hand (I tend to keep a couple of pounds of ground beef in the freezer), it freezes well and makes great leftovers, and Chris really likes it. You will see that it is pretty easy, not a lot of chopping to worry about, and I like the simplicity of the flavors. However, I also just adore pasta, so it is pretty easy to make me happy. This recipe doubles and triples well.
Spaghetti with Meat Sauce
serves 2-3 with leftovers
1 Tbsp olive oil
1 yellow onion, chopped
2 cloves garlic, minced
1 pound lean ground beef
1 tsp whole mixed pickling spice
pinch red pepper flakes
pinch ground cinnamon
1 6-oz. can tomato paste
1 14-oz. can petite diced tomatoes, with juice
sea salt
freshly ground pepper
pinch dried basil
1 beef bouillion cube
1 generous Tbsp red wine vinegar
splash basalmic vinegar
1 cup water
8 oz. spaghetti
parmesan cheese for topping
In a large saucepan, heat the olive oil and saute the onions over medium heat for 2 minutes. Add garlic, saute 1 minute longer. Remove onions and garlic from pan and set aside. Add a bit more oil if necessary, then add the ground beef and cook until evenly browned. Return the onions and garlic to the pan.
Put the pickling spice and red pepper flakes into a tea ball (or cheesecloth), and add to the pot along with the tomato paste, diced tomatoes, water, vinegar, bouillion, basalmic, basil, and salt and pepper to taste. Cover and simmer, stirring occasionally, for 2 hours (you can go longer without consequence). If it is too watery take the lid off for 20 minutes or so. Makes 3 heaping cups.
Cook the spaghetti in salted water until "al dente", drain. Place spaghetti in pasta bowls, top with the meat sauce and some shavings of parmesan. Enjoy!
Thursday, February 16, 2006
Roasted Vegetable Couscous
Tonight's side dish combines two of my loves--Israeli Couscous and roasted vegetables. It's really very simple, just follow the couscous recipe discussed here, then add whichever roasted vegetables you prefer.
What I like about this dish is that you can make the vegetables whenever you would like, within 24 hours of serving. Tonight I roasted carrots, sweet potatoes, red peppers, and zucchini. I cut the vegetables a bit smaller than usual since I would be mixing them into the couscous, but otherwise the preparation was typical--toss in some olive oil, salt, and pepper; then roast at 400 degrees for about an hour. you want them to be browned around the edges, soft, and flavorful.
After you've roasted the little devils, cook up your couscous, and add the veggies in the last minute or two of cooking. Voila! A wonderful side dish that is really easy with the added bonus of being delicious and healthy to boot.
What I like about this dish is that you can make the vegetables whenever you would like, within 24 hours of serving. Tonight I roasted carrots, sweet potatoes, red peppers, and zucchini. I cut the vegetables a bit smaller than usual since I would be mixing them into the couscous, but otherwise the preparation was typical--toss in some olive oil, salt, and pepper; then roast at 400 degrees for about an hour. you want them to be browned around the edges, soft, and flavorful.
After you've roasted the little devils, cook up your couscous, and add the veggies in the last minute or two of cooking. Voila! A wonderful side dish that is really easy with the added bonus of being delicious and healthy to boot.
Wednesday, January 25, 2006
Spaghetti alla Carbonara
Last night's dinner was borne out of an intense craving. I think I have only had carbonara once, so it was kind of a strange thing to be obsessed with, but whatever, I had all of the ingredients (oh, bless the stocked pantry!), so it was a go.
I was using David Leite's (of Leite's Culinaria fame), and it looked simple and delicious, which is really how a classic carbonara should be. No frills, just eggs, some sort of cured meat (ideally pancetta, but I made do with thick cut market bacon), cheese, and pepper, over some good pasta of course. I really prefer De Cecchio pasta, but I wasn't about to drive across town to get it, so I was happy to use Barilla Spaghetti Rigate instead--it has little ridges that really cling to sauce, I love it.
The recipe itself was missing...something. It was tasty, in a comforting, kind of bland way, but it could have benefitted from something else--maybe a drizzle of cream--to keep it from getting too dry. Leite's recommendation to add reserved pasta water is a good one; if you don't you will be left with the dryest concoction this side of a desert.
To counter the richness of the dish, I served this with a pile of very tender escarole, drizzled with good olive oil, a squeeze of lemon, and some cracked pepper. Mr. Canada found it a little too sour (he is really a fan of more creamy dressings), but I found it to be the perfect foil against the eggy, bacony, cheesy pasta. A glass of wine (Hardy's Merlot, I believe), and we had a pretty delicious, incredibly easy, meal on our hands.
Spaghetti alla Carbonara
by David Leite
Serves 4
Alla carbonara means "in the manner of the coal miner" (or the coal miner's wife). According to legend, the dish was popular with miners because the few ingredients could easily be carried or, in the case of eggs, pocketed from henhouses on the way to work. When appetites knocked, a simple campfire in the woods was all that was needed to make an elegant meal. The liberal use of pepper is considered a modern-day metaphor for the specks of coal that would inevitably drop from the miners' clothing onto the plates of pasta.
Ingredients
1 tablespoon olive oil
6 ounces thickly sliced pancetta, diced into 1/4-inch pieces
2 tablespoons salt
1 pound spaghetti
3 large eggs plus 1 egg yolk, well beaten
3/4 cup grated Parmigiano-Reggiano combined with 1/4 cup grated Pecorino Romano
3/4 cup of boiling pasta water
Freshly ground black pepper, to taste
Method
1. In a large skillet, heat the olive oil over medium heat. Add the pancetta and cook, stirring often, until it's crisp. Set the pan aside.
2. Bring 6 quarts of water to a boil. Add the salt and the spaghetti and cook until al dente. Drain, reserving the 3/4 cup of pasta water, and return the pasta while it's very hot to the pan, set over very low heat. Immediately add the eggs, half the cheese, the reserved pancetta and any rendered fat, and toss well. Add just enough of the pasta water* to make the mixture creamy. Sprinkle liberally with pepper and serve at once. Pass the remaining cheese at the table.
*I recommend keeping some of the pasta water on hand to drizzle over leftovers as well, then you won't have disappointingly dry pasta the next day.
Enjoy!
Mrs. C.
I was using David Leite's (of Leite's Culinaria fame), and it looked simple and delicious, which is really how a classic carbonara should be. No frills, just eggs, some sort of cured meat (ideally pancetta, but I made do with thick cut market bacon), cheese, and pepper, over some good pasta of course. I really prefer De Cecchio pasta, but I wasn't about to drive across town to get it, so I was happy to use Barilla Spaghetti Rigate instead--it has little ridges that really cling to sauce, I love it.
The recipe itself was missing...something. It was tasty, in a comforting, kind of bland way, but it could have benefitted from something else--maybe a drizzle of cream--to keep it from getting too dry. Leite's recommendation to add reserved pasta water is a good one; if you don't you will be left with the dryest concoction this side of a desert.
To counter the richness of the dish, I served this with a pile of very tender escarole, drizzled with good olive oil, a squeeze of lemon, and some cracked pepper. Mr. Canada found it a little too sour (he is really a fan of more creamy dressings), but I found it to be the perfect foil against the eggy, bacony, cheesy pasta. A glass of wine (Hardy's Merlot, I believe), and we had a pretty delicious, incredibly easy, meal on our hands.
Spaghetti alla Carbonara
by David Leite
Serves 4
Alla carbonara means "in the manner of the coal miner" (or the coal miner's wife). According to legend, the dish was popular with miners because the few ingredients could easily be carried or, in the case of eggs, pocketed from henhouses on the way to work. When appetites knocked, a simple campfire in the woods was all that was needed to make an elegant meal. The liberal use of pepper is considered a modern-day metaphor for the specks of coal that would inevitably drop from the miners' clothing onto the plates of pasta.
Ingredients
1 tablespoon olive oil
6 ounces thickly sliced pancetta, diced into 1/4-inch pieces
2 tablespoons salt
1 pound spaghetti
3 large eggs plus 1 egg yolk, well beaten
3/4 cup grated Parmigiano-Reggiano combined with 1/4 cup grated Pecorino Romano
3/4 cup of boiling pasta water
Freshly ground black pepper, to taste
Method
1. In a large skillet, heat the olive oil over medium heat. Add the pancetta and cook, stirring often, until it's crisp. Set the pan aside.
2. Bring 6 quarts of water to a boil. Add the salt and the spaghetti and cook until al dente. Drain, reserving the 3/4 cup of pasta water, and return the pasta while it's very hot to the pan, set over very low heat. Immediately add the eggs, half the cheese, the reserved pancetta and any rendered fat, and toss well. Add just enough of the pasta water* to make the mixture creamy. Sprinkle liberally with pepper and serve at once. Pass the remaining cheese at the table.
*I recommend keeping some of the pasta water on hand to drizzle over leftovers as well, then you won't have disappointingly dry pasta the next day.
Enjoy!
Mrs. C.
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