Posts Tagged ‘pasta’

• Linguine with Garlic & Squash

  Date: 2010.08.10 | Category: Cooking | Response: 0

  I am trying to make all my pasta dishes with whole grain or whole wheat pasta.  I know many of you have written saying you can’t get used to the change in flavor but I think Barilla Plus is as close to semolina as one can get.  I don’t get paid to endorse their product, I simply find that it’s delicious and healthy.

  This recipe came from me having not bought groceries in a few days and had no time to stop on the way home.  I looked in the pantry and this is what I tossed together.  I am certain you have created this dish at home as well.  It’s not new nor modern, just yummy!

  Ingredients:

  6 large garlic cloves, unpeeled
  1 squash or zucchini, diced
  2 large tomatoes, diced (keep the juice)
  3 Tbsp. olive oil
  1 tsp. chopped fresh thyme or oregano
  12 oz. linguine
  salt and pepper to taste

  Preheat oven to 400.  Put unpeeled whole garlic cloves in a shallow dish and roast in oven for 10 minutes, or until they feel soft.  While garlic is baking, put squash and olive oil in a pan over medium heat and saute until done.  Then place squash, tomatoes, juice and oil in a food processor or blender and puree.  Squeeze the garlic into the puree and add thyme.  Season to taste with salt and pepper.  Blend again, then scrape sauce back into pan.  Set aside.

  Cook linguine in boiling water to your taste, or at least for 10 minutes.  In the meantime, reheat sauce over low heat.  When pasta is done, drain and toss into pan with sauce.  Coat pasta well and serve.

  Occasionally I toss some fresh Parmesan on top if I happen to have some in the fridge.  Or goat cheese.  This is also an excellent quick meal with any shaped pasta.  Enjoy!

  xo–me

• Farfalle with Gorgonzola & Ham

  Date: 2010.08.08 | Category: Cooking | Response: 0

  I want it to rain.  Yes, for the proper reasons to help the grass and foliage to live and replenish our water supplies but also so I can make some comfort food. Creamy rich pasta is the best comfort food for me.  I love anything rich and gooey.  Add the punch of Gorgonzola and you have a warm feast in your belly.

  Ingredients:

  1 c. creme fraiche
  8 oz. cremini mushroom, quartered
  14 oz. farfalle
  3 oz. Gorgonzola, crumbled
  1 Tbsp. chopped fresh parsley
  1 c. diced cooked ham
  salt and pepper to taste

  Pour the creme fraiche into a skillet, add mushrooms and season to taste.  Bring to just below a soft boil, then lower heat and simmer very gently for 10 minutes.  Stir occasionally until cream thickens.

  Meanwhile, cook pasta for 8-10 minutes in boiling water (or to your personal taste).

  Remove sauce from heat and add Gorgonzola, stirring until it has melted.  Return the pan to a very low heat and stir in parsley and ham.  Drain pasta and add to the sauce.  Toss lightly and serve.

  This is an incredibly sinful and rich meal that you can easily make a bit less sinful and rich by substituting whole wheat pasta for semolina and skim milk for creme fraiche.  Good luck with that.

  xo–me

• Saffron Linguine

  Date: 2010.06.21 | Category: Cooking | Response: 0

  I love the scene in ‘Fast Times at Ridgemont High’ when Ratner orders for his date “the lady will have linguine in white clam sauce and a coke with no ice and I will have the same”.  It slays me every time.

  I love linguine.  I actually have never met a pasta that I haven’t loved.  This recipe is full of flavor, beauty and, well, calories.  Now you all should know by now that I don’t shy away from a dish just because it has a few extra calories. You will enjoy this delicious meal at a rainy evening dinner party.  Trust me.

  Ingredients:

  12 oz. linguine
  pinch of saffron threads
  2 Tbsp. water
  5 oz. ham, cut into strips
  3/4 c. heavy cream
  1/2 c. grated Parmesan cheese
  salt and pepper
  2 egg yolks

  Bring a large pan of water to a boil.  Add the pasta and cook to your preference.

  Meanwhile, place the saffron in a separate pan and add water.  Bring to a boil, then remove and let stand for 5 minutes.  Stir the ham, cream, Parmesan and saffron and return the pan to the heat.  Season with salt and pepper and heat, gently stirring constantly, until simmering.  Remove the pan from heat and beat in egg yolks.  Drain pasta and toss well.  Serve.

  Don’t you want to make this now, even when it’s sunny?

  xo–me

• Tagliatelle with Chicken & Shiitake

  Date: 2010.06.18 | Category: Cooking | Response: 0

  I have been MIA these last few days because I am moving again.  Yes the fourth time in six months for those of you keeping score.  The temporary corporate housing has rented my apartment to a new temporary New Yorker so I have to move to another temporary apartment in my building while I wait for my permanent home to be ready on July 01.  I can’t wait to move…

  So since we are in this constant state of limbo, I have been cooking very basic and simple dishes.  Nothing fancy, mostly chicken and pasta.  Please forgive me for this weeks basic recipes.  I am not feeling very adventurous in the kitchen but watch out!  When I move and have a normal sized everything, it will be on!

  Ingredients:

  1/3 c. dried shiitake mushrooms
  1 1/2 c. hot water
  1 Tbsp. olive oil
  6 bacon strips, chopped
  3 boneless, skinless chicken breasts, sliced into strips
  2 c. fresh shiitake mushrooms, sliced
  1 small onion, chopped finely
  1 tsp. fresh oregano, chopped finely
  9 oz. chicken stock
  1 1/4 c. heavy cream
  salt and pepper to taste
  1 lb. dried tagliatelle
  1/2 c. fresh Parmesan cheese

  Place the dried mushrooms in a bowl with the hot water.  Let soak for 30 minutes or until softened.  Remove, squeezing excess water back into the bowl.  Strain the liquid in a fine-meshed strainer and reserve.  Slice the soaked mushrooms, discarding the stems.

  Heat the oil in a large skillet over medium heat.  Add bacon and chicken, then stir fry for about 3 minutes.  Add both dried and fresh mushrooms, onion, and oregano.  Saute for 5-7 minutes.  Pour in stock and mushroom liquid and bring to a boil while stirring.  Reduce heat and simmer for 10 minutes, continuing to stir until liquid has reduced.  Add cream and simmer for 5 minutes stirring, until it begins to thicken.  Season with salt and pepper.  Set aside.

  Cook pasta according to your taste.  Drain and transfer to a serving dish.  Pour the sauce over the pasta.  Add the Parmesan cheese and toss.  Serve.

  This is one of those pasta dishes that taste even better (if possible) the next day.  Enjoy!

  xo–me

• Pasta Salad with Charbroiled Peppers

  Date: 2010.05.30 | Category: Cooking | Response: 0

  Are you ready for your guests this gorgeous Memorial Day weekend?  Or are you the guest?  If it’s a covered dish BBQ (where everyone brings a dish to share), this is the recipe for you.  It’s simple.  It’s flavorful.  It’s easy to transport.  It’s gorgeous.  Have I sold you on it yet?

  Ingredients:

  1 red bell pepper
  1 orange bell pepper
  10 oz. dried bite size pasta of choice
  5 Tbsp. extra virgin olive oil
  2 Tbsp. lemon juice
  2 Tbsp. pesto
  1 garlic clove, finely chopped
  3 Tbsp. shredded fresh basil leaves
  salt and pepper to taste

  Preheat the broiler.  Put the whole bell peppers on a cookie sheet and place under the hot broiler, turning frequently, for 15 minutes or until charred all over.  Remove with tongs and place in a bowl.  Cover with crumpled paper towels and reserve.

  Meanwhile, bring a large pan of lightly salted water to a boil.  Add the pasta, return to a boil and cook for 8-10 minutes.

  Combine olive oil, lemon juice, pesto, and garlic in a bowl, whisking well to mix.  Drain the pasta, add to the pesto mixture while still hot and toss well.  Set aside.

  When the bell peppers are cool enough to handle, peel off skins and cut open to remove seeds.  Chop flesh coarsely and add to the pasta with the basil.  Season with salt and pepper and toss well.  Enjoy!

  This is a great dish served warm or cool.  I will also chill the pasta and add the peppers when warm to make a nice hot and cold burst of flavor.

  xo–me

• Tagliatelle with Asparagus

  Date: 2010.05.01 | Category: Cooking | Response: 0

  It’s Saturday and many of you will have date night tonight.  Some will choose the traditional date of dinner out with a movie and perhaps stop by for a nightcap on your way home (BTW, nightcaps can be cocktails, coffee or in our case, sometimes they are milkshakes from a great diner!).  I love the chance to cook (clearly) so many nights I suggest our date night begin at home with a tasty dish from my kitchen.  This recipe is a perfect date night dish.  It’s simple to make so there will be little clean up.  You can do your hair or makeup while the pasta is cooking.  Plus a little homemade romance never hurt any relationship.

  Ingredients:

  1 lb. asparagus tips
  olive oil
  salt and pepper to taste
  8 oz. Gorgonzola, crumbled
  6 oz. heavy cream
  12 oz. tagliatelle

  Preheat oven to 450.  Arrange asparagus in a single layer on cookie sheet.  Sprinkle with a little olive oil and season with salt and pepper.  Toss or turn tips to coat on all sides.  Roast for 10 minutes until slightly browned and tender.  Remove from oven and cover to keep warm.
  

  Begin boiling water for pasta.  Combine the cheese with cream in a bowl.  Season with salt and pepper.  Meanwhile, cook the pasta in boiling water until it’s to your satisfaction (I like al dente but many want a softer noodle).  Drain and toss immediately with asparagus and cheese mixture.  Serve.

  I know what a lot of you are thinking–why is she suggesting pasta with cream on a date night?  I believe that a little cream will not kill you as long as you are not cooking with it every single day.  Plus the pasta will give you plenty of energy in case the date takes you deep into the night.  Enjoy!

  xo–me

• Manicotti

  Date: 2010.04.14 | Category: Cooking | Response: 0

  Are you getting fat yet?  I feel fat just writing about these pasta recipes this week!  This one is fun to make with friends.  There are many ways to make manicotti but I liked this for it’s crepe component.  My mom loves crepes so, Patsy, this ones for you!

  Ingredients:

  4 eggs
  1 c. sifted flour
  1 c. club soda
  1/2 lb. ricotta cheese
  1/4 lb. grated mozzarella cheese
  1/4 lb. grated Parmesan cheese
  salt and pepper
  parsley

  Preheat oven to 350.  Beat 3 eggs well and gradually add flour, blending thoroughly.  Add club soda and a pinch of salt; continuing stirring until batter is smooth.  Set in refrigerator for 1 hour before cooking.  Stir before cooking.  Heat a small cured crepe pan.  Add a couple of tablespoons of batter at a time.  Cook on one side only until they are set.  Do not brown.  Transfer onto wax paper; continue until all batter is prepared.

  Mix cheese, final egg, parsley and salt & pepper to taste in a bowl.  Place 2 Tbsp. of filling on each crepe.  Roll.  Place manicotti on a baking sheet and cover with tomato sauce.  Bake for 15 minutes.

  Sometimes I add mushrooms or ground turkey to the recipe.  You should experiment and let me know what flavors you have chosen!  Enjoy.

  xo–me