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Posts from the ‘Pasta’ Category

DLW: Ditalini Pasta & White Beans with Garlic Rosemary Oil


I have been obsessed with white beans as of late.  No explanation…I just want them, all the time.  Also, tuna.  No idea why.

Luckily, Smitten Kitchen delivered and we whipped up this dish for dinner last week.  She mentioned that it makes enough to feed a couple starving armies…so we halved the recipe and still had plenty of leftovers for lunches during the week!

Ditalini Pasta & White Beans with Garlic Rosemary Oil

½ medium onion, cut into big chunks
½ medium carrot, in big chunks
½ celery stalk, in big chunks
3 garlic cloves, 2 left whole, 1 finely chopped
¼ cup flat-leaf parsley leaves
pinch of crushed red pepper flakes (or to taste)
¼ cup olive oil, divided
Coarse or kosh salt
1 to 2 tablespoons tomato paste
1 15-ounce can small white beans (such as Great Northern or Cannelini), rinsed
½ pound short tube pasta we used Ditalini
½ tablespoon minced fresh rosemary

Pulse onion, carrot, celery, whole garlic cloves, parsley, and red pepper flakes (to taste) in a food processor until finely chopped. Heat 4 tbsp. oil in a large, heavy pot over medium heat and add vegetable mixture to pot. (Quickly rinse, but no need to fully wash, food processor as you’ll use it again shortly.) Season generously with salt. Cook, stirring from time to time, until vegetables take on a bit of color, about 10 minutes. Add tomato paste and cook it into the vegetables for another minute. Add 1 cup water and use it to scrape up any bits stuck to the pot. Let simmer until liquid has almost disappeared, about 5 to 8 minutes.

Add beans and 2 more cups of water to the pot and simmer until the flavors meld, about another 15 minutes.

Meanwhile, cook pasta until al dente, or still a little firm inside.

Reserve 1 1/2 cups cooking water from your drained pasta.

Transfer one cup of the bean mixture to your rinsed food processor and purée it until smooth, then stir it back into the sauce to thicken it. Add drained pasta and 1/2 cup cooking liquid to bean sauce and cook the mixture together, adding more pasta cooking liquid as needed, until the sauce coats the pasta, about 1 to 2 more minutes.

To serve: Heat remaining 1/4 cup olive oil in a tiny saucepan over medium-low heat with garlic and rosemary, until sizzling stops. Divide pasta between serving bowls and drizzle garlic-rosemary oil over each.

Next time we make this, we will wait until the very end to add in most of the beans as we found that we liked them a bit toothier and less mushy.  And please, don’t underestimate how critical the garlic rosemary oil is at the end.  I would even recommend making more of the oil for leftovers and dredging some crusty bread through it.

This is a great vegetarian hearty and filling dish despite looking a little bland.  Who knows, next time I might go crazy and throw some lightly dressed arugula on top!

Italian Meatballs & Cavatappi


With record-breaking snowstorms back east, and some 35ºF mornings here…I’ve been in the mood for comfort food.  Spaghetti and meatballs has not been a go-to meal for me…probably because I don’t like spaghetti.  This, in and of itself seems silly…since pasta is pasta…but shapes make a rather large difference.

My problems with spaghetti start with the messy factor…I would like the sauce in my mouth and not splattered on my chin.  Also…I think the pasta shape should mirror the shape of whatever else is in the dish…and meatballs do not look like spaghetti.  Then there’s the fork issue…it seems like eating spaghetti with a fork should come with instructions like using chopsticks in a japanese restaurant – step 1: take a deep breath and prepare to stab your fork into the pile of innocent long thin noodles; step 2: Twist fork in circles with tines braced against the bottom of the dish until an appropriate bite-size amount of noodles are twirled around; step 3: Lift fork without noodles sliding, falling or unraveling off of the fork and insert into mouth; step 4: chew spaghetti and meatball bite and savor each delicious morsel…oh wait…you forgot the meatball.  See?  It’s complicated.

Let me simplify.  Don’t use spaghetti when you are making spaghetti and meatballs!

I based this recipe loosely on Ina Garten’s Real Meatballs & Spaghetti from her Family Style cookbook.  I halved the recipe for the meatballs as I only had 1 lb. of ground beef in the house, but made the full recipe for the sauce.  I deem it a very successful recipe and know that it will become a favorite!  (just my humble opinion)  :)

Italian Meatballs & Cavatappi

Makes 10 golf-ball-size meatballs

For the meatballs:
1 pound ground beef
2/3 cup panko breadcrumbs
2 tbsp. dry bread crumbs
1 tbsp. chopped fresh flat-leaf parsley
¼ cup freshly grated Parmesan cheese
1½-2 tbsp of whole milk
¼ cup of minced onion
1 large clove of garlic, minced
1 heavy tsp. of ketchup
1 tsp. kosher salt
½ tsp. freshly ground black pepper
1 pinch ground nutmeg
1 large egg, beaten
¼ cup of warm water
Vegetable oil
Olive oil

For the sauce:
1 tablespoon good olive oil
½ cup chopped onion
1 large shallot, chopped
1½ tsp. minced garlic
½ cup good red wine, such as Chianti
1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tbsp. chopped fresh flat-leaf parsley
1 tsp. of dried Italian herbs (like Penzey’s)
dash of Worcestershire sauce
1 1/2 tsps. kosher salt
1/2 tsp. freshly ground black pepper

Preheat the oven to 400° F.

Put the beef, breadcrumbs, parsley, parmesan, onion, garlic, ketchup into a bowl together.  Beat the egg and add the 1/4 cup of water and beat together a bit more.

Pour the egg/water mixture over the top of the beef et al., and mix together with your hands.  Mix gently and not for very long.  Overworking the mixture will cause the meatballs to be tough.  Once I get a sense of the consistency of the meat mixture, here’s where I decide how much of the milk I will add.  I used about 2 tablespoons of whole milk.  It’s a judgement call…not enough moisture or fat…and the meatballs will be dry…too much and they can fall apart or end up spongy.  Roll the mixture into balls…size is up to you…I went with golf-ball size…assuming two meatballs per person for portion size.

Heat olive and vegetable oil together in a pan on the stove top and place the meatballs in gently, making sure to not crowd them.  It’s better to cook them in batches than to squeeze them all in.  You want the meatballs to brown, not to steam.

Place the pan in the 400° oven for 25 minutes (less if they are smaller).  After 25 minutes, pull them out and give each meatball a turn, turn the oven up to 450° and then put them back in to brown a bit more for about 5 minutes.

Once browned, remove them from the pan and set aside.  Place the pan back on a burner…being highly aware that the pan is hotter than the sun…so don’t touch the handle!  I like to rest a hotpad on the handle as a reminder since I have a (small) history of burning myself when I ought to know better!

Now that you’ve got your pan back on the heat, pour in the tablespoon of olive oil and heat a bit before adding the chopped shallot and onion.  Cook until the onion and shallot are translucent, probably about 5 minutes.

Add in the minced garlic and cook for another minute or so.  While the onions were sautéing, I prepped my tomatoes.  I had a can of whole peeled tomatoes and I wanted them chopped…so I pull them out, gave them a rough chop, making sure not to lose any of their juice and put them back in the can, ready for use.

Next pour in the wine and deglaze the pan, making sure to scrape up all the delicious bits stuck on the pan from the meatballs and the onions.

Now it’s time to add the tomatoes and all of their liquid.

And it’s also time to add in the parsley, italian seasoning, salt and pepper and the dash of Worcestershire sauce.

Let the sauce come together for 10 minutes or so, before adding the meatballs back in and cooking for another 10-20 minutes.  The timing really depends on how quickly you want dinner on the table…as long as the meatballs are cooked through and warmed back up…you are good to go!

Serve over freshly cooked al dente cavatappi (we used De Cecco brand) and top with a sprinkling of fresh grated parmesan and some minced parsley.  This goes amazingly well with a buttery slice of garlic bread! Just saying!

Buon Appetito!

(but seriously…am I alone in my lack of love for spaghetti…?)

Fast & Fresh (no-cook) Tomato Sauce with Pasta


We are hitting the end of the summer produce season, and I am guessing that a few of you out there have already felt the first hints of fall with some crisp mornings, the sun setting a bit earlier and of course the changing of routines with the commencing of school and shifting away from the relaxed days of summer work.

I am in denial about this particular change of seasons and refuse to shift my culinary tastes quite yet.

The end of summer typically also means a surplus of a few items…the most famous of which are zucchini and of course, tomatoes!

This dish is the answer to an overabundance of tomatoes and a seeming under-abundance of time.

3-4 medium/large tomatoes (or equivalent of cherry tomatoes, roma’s etc.)
2-3 garlic cloves, chopped
1 bunch of fresh basil
½ tsp. dried oregano
2-3 tbsp.’s of olive oil (more to taste)
salt and pepper to taste
1 package of fresh pasta (refrigerated – like Buitoni or similar brands)
parmesan cheese to garnish

  1. Chop tomatoes into roughly the same size chunks – I quartered the cherry tomatoes and used that as a size guide for cutting up the larger tomatoes.  Put all the chopped tomatoes into a bowl and include all the tomato juice and liquid that leaked out during the chopping.
  2. Chop or mince the garlic – the smaller the pieces, the more pungent the garlic flavor will be.
  3. Julienne the basil leaves, leaving a few whole for the final garnish.
  4. Add the basil, garlic and the dried oregano to the tomatoes and liberally salt and pepper the mixture.
  5. Drizzle the olive oil over the mixture and stir gently to combine and let the flavors start to marry.

Resist the urge to eat this by the spoonful!

Cook the pasta according to the directions on the package.  Once the pasta has drained, put it back into the pot and dump in the tomato mixture and mix the two together.  This is a good time to add a bit more olive oil and salt.  Remember to always season dishes as you are cooking, and taste it along the way.

Serve up the pasta into bowls and top with grated parmesan and a few leaves of basil.  A slice or two of crusty bread is a nice accompaniment to help sop up all the garlicky tomato essence.  This dish is best enjoyed al fresco even if you have to throw on a heavy sweater and long pants to keep warm!  :)

Do you have dishes that act as a protest to seasonal change?  A culinary equivalent of indian summer?  What are your favorite recipes to utilize all of those late summer vegetables that seem to grow exponentially quicker as the days of summer ween?

Fresh Corn & Parmesan Pesto with Fettucine


I don’t know about you…but, I measure my summer in corn and tomatoes.  Looking through recent photos…I’ve gone a little heavy on the corn as of late.  I was flipping through a cookbook at my parents and this recipe for Corn and Parmesan Pesto with Tagliatelle immediately caught my eye!  Fresh pasta with a fresh corn pesto topped accented with a little bacon and fresh basil just screamed SUMMER to me!  I had to make it and make it, I did.

The book is The Farm: rustic recipes for a year of incredible food by Ian Knauer, and after making this dish and drooling over the photos throughout…it is definitely on my cookbook wish-list!  He also happens to have a blog as I found out while researching a bit and I have now bookmarked this recipe (dare I try yet another buttermilk panna cotta?) as well as this one for future endeavors.

I don’t know why I had not thought of corn pesto before…but it will for sure have a place in my summer repertoire from now on!  Hmmm…I wonder what other types of pesto I could make?  Mushroom pesto…what about a zucchini and summer squash pesto…?

The recipe (courtesy of Ian Knauer) is shown below and includes a few adaptations I made…adding bacon and scallions and using store-bought fresh fettucine pasta.

Ingredients:
3 tbsp.’s plus 1/3 cup extra virgin olive oil
4 cups fresh corn kernels (cut from about 6 large ears)
1 medium onion, chopped
1 large garlic clove, minced
kosher salt and black pepper
½ cup finely grated Parmigiano-Reggiano, plus more for serving
1/3 cup pine nuts, toasted
8 ounces of tagliatelle or fettucine
5-7 strips of thick-cut bacon, cooked and crumbled
3-4 scallions, green and light green parts only, thinly sliced
¾ cup coarsely torn fresh basil leaves

  1. Heat 3 tablespoons of the oil in a large heavy skillet over medium-high heat until it shimmer.  Add the corn, onion, garlic, 1¼ teaspoons of salt, and ¾teaspoon pepper and sauté until the corn is just tender but not brown, about 4 minutes.
  2. Transfer 1½ cups of the corn kernels to a small bowl.  Scrape the remaining corn mixture into a food processor.  Add the parmesan and the toasted pine nuts.  With the machine running, add the remaining 1/3 cup olive oil and blend until the pesto is almost smooth.
  3. Cook the pasta in a large pot of heavily salted boiling water, according to package directions until al dente.  Reserve 1½ cups of the pasta-cooking water, then drain the pasta.  Return the pasta to the pot.
  4. Add the corn pesto, the reserved corn mixture and ½ cup of the basil leaves as well as the crumbled crispy bacon.
  5. Toss the pasta over medium heat until warmed through, adding the reserved pasta-cooking water to thin to the desired consistency, 2 to 3 minutes.  Season the pasta to taste with salt and pepper.
  6. Transfer the pasta to a large shallow bowl.  Sprinkle with the remaining ¼ cup basil leaves and the sliced scallions and serve with additional grated parmesan.

I doubled the recipe as I was feeding a crowd, and having leftover bacon (what a phenomenom…leftover…bacon…?) from breakfast, I couldn’t resist adding it to the dish.  I think the smoky bacon flavor countered the sweetness of the corn, the bite of the onions and the freshness of the basil really nicely.

Are you a corn purist?  Eating it straight up on the cob with melted butter and salt…or do you prefer your corn as kernels and mixed in and amongst other ingredients?

DLW: Pasta Carbonara!


May is always a very busy month…and this one has been no exception.  Two college graduations, a multitude of birthdays (including my own), leaving my 8 to 5′ish job, and having visitors  - all of a sudden I cannot believe that it is almost June!  Many meals have been light snacks or potlucks, happy hours or small bites late in the evening.  We did manage to get this some-what homemade meal on the table a week or so ago…and it is one of my favorite quick dinners.

This particular evening, we used 1 package of fresh pasta (from the refrigerated section of the grocery store), half a package of bacon, 2 eggs and some grated parmesan cheese.  First – cook the bacon using whatever method you like the best.  When the bacon is close to being done, boil some water and salt it heavily.  Cook the pasta according to the package directions and then drain it, but make sure to keep 1-2 cups of the cooking liquid.  Meanwhile beat the eggs and season with salt and plenty of fresh cracked pepper  I throw the pasta back into the pot (make sure the heat is off) and then add 1/2 to 3/4 of a cup of the cooking liquid and stir a bit.  Next you are going to slowly pour in the beaten eggs into the very warm pasta and the heat from the pasta helps cook the egg a bit and the starchy pasta water helps turn it into a delightful sauce.  It will thicken quite a bit, so don’t be shy with the pasta water.  Sprinkle in the parmesan cheese and the crumbled bacon and top with some fresh chopped parsley or thinly sliced green onions and another hit of black pepper.  Serve immediately.

Dinner is done!

Chicken Gorgonzola Pasta Salad with Bacon


D’Amico & Sons!  Ring a bell…?  If so, you probably live in Minnesota or Florida or have flown through MSP airport and had enough time to wander around for a bite to eat…and if this is so…you know what I’m talking about.

I wasn’t always one for pasta salads.  They were always bland and drenched in oil and vinegar and seemed to be a dumping ground for canned and often ignored veggies.  My nightmare of a pasta salad involves tri-color spiral pasta with a bottle of italian dressing, some canned sliced olives and if we are lucky…a dice of red bell pepper.  If that’s the best thing you can think of to do with some pasta…perhaps you should consider take-out!

Now that I’ve seen the light…I know the potential that lies in a well-thought-out pasta salad.  Think big…you probably can’t go wrong!  Visiting my husband’s family in Minneapolis, I was treated to D’Amico and Sons, and have been recreating various menu items ever since!

The weather has started to turn truly into spring in most of the country and what better way to welcome it than with a totally cold dish of hearty pasta?

Fun Fact:  Add buttermilk to regular mayonnaise and POOF!  You get ranch dressing.  No, really…nothing additional needed, unless you want it to look like ranch dressing, then you could add some things…ya know…like…herbs.  That’s it.  That’s all.  We were shocked – it tastes just exactly like ranch.  After we got over this fun little piece of info…we got on with the cooking chopping and mixing.

All ingredients in our version are just a guess…so we have chicken, not-all-the-way-sun-dried tomatoes, spinach, bacon and gorgonzola dressing.

I know it looks a little like butter…but it is actually really delicious creamy gorgonzola!  The dressing is simple…a little mayo, buttermilk, crumbled gorgonzola, salt and pepper.

Oh yeah, you’ll also need some pasta of your choice…cooked extra al dente!  Add the various components to the bowl, pour dressing over the top and drizzle.  Be conservative at first with the dressing, each piece should have a nice coating…but not be drowning in dressing.  Mix it up…then add the spinach.

Lastly, scoop onto a plate…and top with your perfectly cooked bacon crumbles!

Enjoy!

2011 Meals in Review | part two


as promised…

2011 Meals in Review | part two

July

Gorgonzola Chicken Pasta Salad (a la D’Amico & Sons)

German Potato Salad

Summer Tomato Caprese Stacks

Bastille Day & a Little Liberté with Scallion and Chive Smoked Salmon Spread

 

August

Sour Cream Verde Enchiladas

 

September

Heirloom Tomatoes Bread Salad with Burratta

Zucchini, Summer Squash and Brown Rice Casserole

 

October

Tomato and Gruyere Tart

served with a little salad

Fresh Linguine with Mizithra Cheese and Lightly Dressed Arugula

Traditional Beef Empanadas (made mini!)

A little sampling of delicious items…cheese, olives, toasts, etc.

Niçoise Salad

 

November

Pumpkin Pecan Biscotti

Brioche French Toast

No-Knead Bread

Gougeres

Red Tea, Beef & Sweet Potato Stew

Pumpkin Stuffed with Everything Good

Excuse the phone photo…but that’s what’s left of a scrumptious braised rabbit with pappardelle from this place.

Chestnut Pancetta Stuffing for Thanksgiving

My Thanksgiving plate…and no I didn’t overdo it!

Couldn’t be complete without a slice of pecan pie!

The morning after was no let-down with Pheasant and Waffles topped with a Fried Egg and Mushroom Thyme Gravy!!!

 

December

A weekend trip up north found us eating at the Culinary Institute of America’s restaurant in St. Helena.  The Tasting included 5 delectable bites to whet our appetites.

The polenta sitting under the magnificently cooked piece of beef was quite possibly the best thing on the table.

Duck Confit with a Poached Egg and Frisee

Krumkake Christmas Cookies

Christmas Eve bites including Cremenelli Salami – a little hometown pride!

Christmas Dinner – Tenderloin of Beef, Creamy Dill Carrots and Brussel Sprouts with Bacon

Turkey Tetrazzini

The BEST use of leftover beef ever…sliced beef tenderloin topped with a cold Bernaise sauce

And last but not least, Short Ribs Italiano served over Pappardelle!

 

We’re making some artichoke dip and about to head over to friends to ring in the new year!  Tonight is for looking back and tomorrow, we start fresh.

A Whole New Year!

Happy New Year!

2011 Meals in Review | part one


As I’m a bit behind these days, I noticed while perusing my photos from the past year in search of a couple photos for a new year’s card to send out, how many delicious moments we had in 2011.  What follows is not only what we made, but what we enjoyed! 

The delicious moments of 2011…


January

Rosemary Sea Salt Dinner Rolls (recipe credit: Pioneer Woman)

Creamy Pheasant and Wild Rice Soup

Orechiette with Pheasant, Bacon and Spinach

Butternut Squash, Shallot and Goat Cheese Pizza

Pot Roast…good the first time, better the second…

Cumin-scented Butternut Squash with Onions and Wild Rice

Pot Roast Ravioli

Homemade Fettuccini

Boboli’s done right…!  (yes, you are correct…that is an egg cracked on top peeking out from underneath the arugula and parm!

 

February

yummm…pancakes

Delicate Scrambled Eggs with Truffle Salt

A Birthday dinner at Bouchon

Cod Brandade with Tomato Confit and Fried Sage Leaves

Frisée aux Lardons et Oeuf Poché

Croque Madame

Back at home…Cheese Soufflé

Lump Crab Cakes

Valentine’s Day Cheese Fondue

Tempura and Cold Soba Noodles

Baby Artichoke Gratin (recipe credit: latimes.com)

 

March

Fancied-Up Burgers

Seared Scallops with Cream of Cauliflower Soup

Welsh Rarebit

 

April

April brought with it a trip to Vienna for Woody’s work…

Käsekrainer – near perfect street food

Beef Tartare with all the appropriate accoutrements

Veal Medallions

Finally in the homeland…a full plate of spätzle just for me!

A celebratory meal at Meinl am Graben began with a Veal Carpaccio for Woody

Tortellini with Consommé and Crisped Prosciutto

Honestly…I can hardly remember what exactly this course entailed…but I DO remember that it  was incredibly amazing!

The third course of our prix fixe…again…perfection!

Although I can’t say the name of the place…the fare was delicious

A trip to Vienna without Viennese coffee would be a crime!

Back at home…Pacific Spiny Lobster with Fava Beans and Meyer Lemon

Grilled Cheese Invitational…who says no to that…?

Burrata with Cherry Tomatoes…there were plenty more sandwiches and a lot more cheese, but most disappeared before I could get a shot!

And of course, an annual batch of Deviled Eggs for Easter!

 

May

Fried Chicken Salad with Goat Cheese

Onion & Bacon Tart

Minted English Pea & Lemony Feta Crostini

Another birthday was cause for a trip to the Los Olivos region, some wine tasting and of course a meal or two…

Bistro Burger

Spring Vegetable Pot Roast

Ebelskivers

Savory Lentil Salad

House guests meant a trip to the Original LA Farmer’s Market and an Oyster Po’ Boy

June

Chicken Garlic Sausage & Swiss Chard Flatbread

Potato Salad – Two Ways

Poppyseed Cake with Strawberries and Mascarpone Frosting

Part two coming soon…

DLW: Fettuccine with Mizithra Cheese and Fresh Dressed Arugula


Very satisfying, very quick and seemingly exquisite.

Fresh fettucine pasta cooked al dente, tossed with butter, sea salt and fresh cracked pepper, piled on a plate and topped with plenty of mizithra cheese.  Mizithra is a greek cheese, almost like an aged and dried version of feta.

In a bowl, squeeze a bit of fresh lemon juice, sprinkle in salt and grind in some pepper, stir a bit and then add some good olive oil…just before serving, toss in fresh arugula and coat with the dressing, pile high on the plate and top with shaved parmesan.

The bite of the arugula balances out the richness of the buttery pasta.

Enjoy!

dinner last week…Quick Chicken Parmesan!


So you arrive home from work.  You’re hungry.  You want something home-cooked and comforting and you’re hoping it can magically appear in front of you any moment now.

Throw this quick dish together (with the help of Trader’s Joe’s).

Find a small bag of pasta in your pantry that you’ve been ignoring because it isn’t quite enough for a full meal, cook that up.  In the meantime, get the oven going according to the package of frozen breaded chicken tenders from Trader Joe’s and bake them for a bit.  If you’re like us, you probably have a half of a jar of some kind of pasta or marinara sauce in your fridge, so warm that up.  Now put everything together.  Toss the cooked pasta with some of the sauce and layer in an oven proof dish.  Place chicken tenders on top, cover with additional sauce, and top with some mozzarella cheese.  Put the whole dish back in the oven on broil for a few minutes.  Watch it carefully…when it’s bubbly, pull it out and serve it up.

Tada!  Chicken Parmesan!  Top with some fresh parmigianno and a sprinkle of fresh parsley!

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