Pasta | Hey Amy!

Posts Tagged ‘pasta’

Linguine with Clam Sauce

Date: 2010.04.13 | Category: Cooking | Response: 0

…and a coke with no ice.

That is one of my favorite quotes from “Fast Times at Ridgemont High“. Each time someone orders this dish or I make it, I have to do the entire scene. Yes, I am pathetic.

This dish always sounded like an adventure in the kitchen. For whatever reason, I always thought it tough to make and only experienced Italian chefs would dare to try. Ahh the silly thoughts of my youth. This is actually very easy and your family/guests will be impressed when you serve.

Ingredients:

2 c. fresh minced clams
1/4 c. olive oil
1/4 c. butter
3 large garlic cloves, minced
2 tsp. chopped parsley
1 1/2 tsp. salt
8 oz. linguine
fresh grated Parmesan cheese

Slowly heat oil and butter in a skillet. Add garlic and saute until golden. Do not let garlic brown. Remove skillet from heat. tire in clam liquid, chopped parsley and salt. Bring to a boil, reduce heat and simmer uncovered for 10 minutes.

While mixture is simmering, boil linguine according to package instructions.

Add clams and linguine to mixture and toss. Top with Parmesan cheese and serve.

Now what was tough about that? It was a walk in the park, right? Spend some time in your kitchen this week!

xo–me
Baked Mushroom Macaroni

Date: 2010.04.12 | Category: Cooking | Response: 1

My other half’s mother gave me a 25-year-old cookbook from the firefighters of NYC. It’s fun to read as there are firefighter stories that accompany just about every recipe in the book. There are all sorts of recipes but the one’s I want to share with you this week are pasta dishes. We begin with good ole macaroni and cheese, in the oven as it should be. Yum.

Ingredients:

3 lbs. elbow macaroni
5 cans cream of mushroom soup + 5 cans milk
8 oz. shredded sharp cheddar cheese
8 0z. grated Parmesan cheese
2 c. fresh mushrooms, sliced
crackers or bread crumbs for topping

Preheat to 350. Cook macaroni according to package instructions and transfer to greased baking dish. Heat soup adding milk while stirring. Meanwhile saute mushrooms until lightly brown. Pour soup, cheeses and mushrooms into baking dish and mix well. Toss crushed crackers or bread crumbs to create crust. Bake for 30 minutes.

I liked this recipe because it was simple and I love mushrooms. Adding them to to this dish was a perfect combo of cheese, more cheese and mushrooms. Enjoy!

xo–me
Barley Risotto

Date: 2010.04.07 | Category: Cooking | Response: 0

I love risotto. Years ago, when I could still eat shrimp, there was a place on Cahuenga that had the best shrimp risotto. It came tossed with corn and asparagus and I could not get enough of it. I almost cried when the restaurant burnt to the ground on a cold winter evening (cold for California!).

I enjoyed this recipe for it’s flavor and simplicity. Sometimes making risotto can be intimidating (at least it always has been for me) but this recipe put me at ease immediately. Because I am allergic to the bell peppers in this recipe, I omitted them.

Ingredients:

1 Tbsp. olive oil
1/1 c. chopped onion
1 c. bell pepper chopped
2 c. chopped fresh mushrooms
1 c. frozen whole kernel corn
1 c. uncooked medium pearled barley
1/4 c. dry white wine or chicken broth
2 c. vegetable stock
3 c. water
1 1/2 c. grape tomatoes, cut in half
2/3 c. shredded Parmesan cheese
3 Tbsp. chopped fresh basil leaves
1/2 tsp. pepper

In a 4-quart dutch oven, heat oil over medium heat. cook onion, bell pepper, mushrooms and corn in oil for 5 minutes, stirring frequently, until onion is crisp and tender. Add barley, stirring about 1 minute to coat. Stir in wine and 1/2 c. of vegetable stock. cook 5 minutes, stirring frequently, until liquid is almost absorbed. Repeat with remaining stock and 3 c. water, adding 1/2 to 3/4 c. at a time and stirring frequently until absorbed.

Stir in tomatoes, 1/3 c. of the cheese, basil and pepper. Cook until thoroughly heated. Sprinkle with remaining cheese.

This recipe works as a main course or a side accompaniment. And it’s heavenly reheated! Enjoy.

xo–me
Tarragon Turkey

Date: 2010.03.01 | Category: Cooking | Response: 0

I love turkey and pasta. I am not sure if it’s because the pasta is a nice substitute for mashed potatoes or if it’s because I like to sleep and between the carb overload and the tryptophan, I pass out! This recipe came from my Crock Pot recipe book I picked up last week at Jack’s World for $5.99. It’s the craziest combination store located in midtown Manhattan. The first level is a 99 cent or dollar store as many of you know in your own communities. The second and third level is known as “Jack’s World” and is a combination of Big Lots and Ollie’s (if you are lucky enough to have these close out stores in your area). I never know what is going to happen when I go there–what I may find and what I may see in the bad behavior of crazy women trying to get the bargains. Anyway, I digress. This recipe is easy as most slow cooker recipes are. The best part is the leftovers almost taste better the next day because the flavors soak into the pasta.

Ingredients:

2 lbs. turkey tenderloins
1/2 c. thinly sliced celery
1/4 c. thinly sliced green onions
4 Tbsp. fresh tarragon, minced
1/4 c. dry white wine
1 tsp. salt
1 tsp. black pepper
1/2 c. plain yogurt
1 Tbsp. fresh minced parsley
1 Tbsp. lemon juice
1 1/2 Tbsp. cornstarch
2 Tbsp. water
4 c. pasta of your choice (I like angel hair)

Combine turkey, celery, onions, 2 Tbsp. tarragon, wine, salt and pepper in slow cooker. Mix thoroughly and cover. Cook on low for 6 to 8 hours (I needed the full 8). When turkey is no longer pink, remove from pot and cut into 1/2 inch thick medallions. Turn the cooker to high and add yogurt, remaining 2 Tbsp. tarragon, parsley and lemon juice to the juices in the stoneware.

In a small bowl, combine the cornstarch and water. Add the mixture to the cooker and cook until the juices thicken. In the meantime cook pasta according to package instructions. Serve turkey medallions over pasta. Drizzle with tarragon sauce.

The colors of the dish look lovely on your plate and the flavors are bursting in your mouth. Enjoy!

xo–me
Chicken Tetrazzini

Date: 2010.01.28 | Category: Cooking | Response: 0

As we march through this week of Patsy’s hand me down recipes, today I share an easy way to use leftover chicken (or turkey or ham). This is a fast meal (maybe 15 minutes of prep) and a one so simple, a teen could begin it for you while you are making your way home from the office. And even though it is a solution for leftovers, it also is a delicious leftover!

Ingredients:

1 can cream of mushroom soup
3/4 c. water
1/2 c. grated Parmesan cheese
4 c. cooked spaghetti (8-oz. dry)
1 1/2 c. chopped chicken/turkey (or cubed ham)
2 Tbsp. chopped fresh parsley

Combine soup, water and cheese over low heat and cheese is melted, stirring occasionally. Add spaghetti, chicken, and parsley. Heat throughout and serve.

Sometimes I toss in some peas or carrots. You know what Mom says “we all need our vegetables!”

xo–me
Yummy Manicotti

Date: 2009.11.03 | Category: Cooking | Response: 0

I sometimes wonder if I have a little Italian blood in me because I love Italian food. I have tried for years to perfect my sauce; that should clearly be the sign there is no Italian in me. I love this dish and have been making it for years. I cannot recall where I got the recipe but it’s not nearly as hard as you may think. The best part about it is we always have leftovers for lunch the next day. My vegetarian friends can omit the beef and the dish is still delish!

Ingredients:

1 lb. ground beef
1 medium onion, chopped
1 garlic clove, pressed
1- 28 oz. jar spaghetti sauce
1/4 tsp. dried crushed red pepper
1/2 tsp. salt
1- 15 oz. ricotta cheese
1- 3 oz. package cream cheese, softened
1 large egg
2/3 c. freshly grated Parmesan cheese
2 c. Italian style shredded cheese
8 manicotti shells, cooked

Preheat oven to 350. Cook shells according to package instructions. Drain, separate and set aside.

Cook first 3 ingredients in a large nonstick skillet over medium heat, stirring until beef crumbles and is no longer pink; drain. Return mixture to skillet. Stir in spaghetti sauce, crushed red pepper, and salt; simmer, stirring occasionally, 5 to 10 minutes until sauce thickens.

Stir together ricotta cheese, next 3 ingredients, and half of shredded cheese. Pour one-fourth of sauce into a 13 x 9 x 2-inch baking dish. Stuff shells with cheese mixture, and arrange over sauce. Top with remaining sauce.

Bake, covered, for 45 minutes. Uncover, top with remaining cheese and return to oven for 5 additional minutes. Enjoy!

I use my pastry bag to stuff the shells. It comes out easy and doesn’t break the shells. Don’t over stuff or you will break the pasta. If you don’t have a pastry bag, spoon the cheese mixture into a large zip-top plastic bag and snip off the corner. Viola, instant pastry bag!

xo–me
Portable Mac n’ Cheese…

Date: 2009.10.30 | Category: Baking | Response: 1

When I think of comfort food a few things come to mind–grilled cheese, tomato soup, slippery pot pie and mac n’ cheese. Lately I have been seeing fried macaroni n’ cheese and mac n’ cheese bites on a lot of menus. Seems it is the new trendy item like the cupcake. I searched for a good recipe and found this one on the AP wire. Yes, that AP wire.

Ingredients:

1/2 lb. elbow macaroni
1 1/2 Tbsp. unsalted butter
1/4 c. freshly grated Parmigiano-Reggiano cheese
2 Tbsp. all-purpose flour
3/4 c. milk
4 oz. cheddar cheese, shredded (1 packed cup)
4 oz. deli-sliced American cheese, chopped
1 large egg yolk
1/4 tsp. paprika

Preheat oven to 425. In a large saucepan of boiling salted water, cook macaroni until al dente, about 5 minutes. Drain, shaking off the excess water. Spray thoroughly nonstick mini muffin tins with butter. Sprinkle with 2 Tbsp. of the Parmigiano; tap out the excess.

In a large saucepan, melt butter. Whisk in flour over moderate heat for 2 minutes. Whisk in milk and cook, whisking constantly, until boiling, about 5 minutes. Add cheddar and American cheeses and whisk until melted. Remove from heat and whisk in yolk and paprika. Fold in macaroni.

Spoon slightly rounded tablespoons of the macaroni mix into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 Tbsp. of Parmigiano on top. Bake for about 10 minutes, until golden and sizzling. Let cool for 5 minutes. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve.

First time I tried this recipe, I was not patient. I know shocking! But seriously, I was not patient and the mac fell apart when I removed it from the pan. Allow the 5 minutes to pass so they ‘gel’. They will lift easily once you allow this time to pass. These are perfect finger foods for a cocktail party, a nice snack for kids, or great for football Sunday!

xo–me