Pimento Mac and Cheese

This month's Bon Appetit is all about baked pasta dishes so it's no wonder that the cover article and photo (above) caught my eye. I mean, look at that bowl of gooey cheese goodness. I've added several recipes on this blog over the years with pimento peppers because I grew up in a house that had a minimum of 6 jars on-hand at all times. My mothers is the pimiento QUEEN.

Pimento peppers are not hot rather they're sweet and more aromatic than a red bell pepper. They are tough to find fresh and easy to find canned or jarred at your local grocery. Cost is usually a buck per small can so grab a couple to keep in your pantry. You can never have too many.

Pimento Mac and Cheese

• 1 7- to 8-ounce red bell pepper, seeded, cut into 1-inch pieces
• 2 garlic cloves, halved, divided
• 1/2 cup panko (Japanese breadcrumbs)
• 3 tablespoons unsalted butter, room temperature, divided
• 1/2 cup freshly grated Parmesan cheese, divided
• 3/4 cup drained mild Peppadew peppers in brine, 1 tablespoon brine reserved
• 1/4 teaspoon ground ancho chiles
• 1 1/4 cups (packed) coarsely grated extra-sharp cheddar cheese
• 1 cup (packed) coarsely grated whole-milk mozzarella
• 8 ounces medium shell pasta or gemelli

Preparation

• Bring 1/2 cup water, bell pepper, and 11/2 garlic cloves to boil in small saucepan. Cover; reduce heat to medium-low. Simmer until pepper is soft, about 15 minutes.
• Toast panko in skillet over medium-high heat until golden, stirring often, 5 to 6 minutes. Transfer to bowl; cool to lukewarm. Rub 1 tablespoon butter into crumbs to coat. Mix in 1/4 cup Parmesan.
• Transfer bell pepper mixture to processor. Add Peppadews and 1 tablespoon brine, 2 tablespoons butter, ground chiles, and 1/2 garlic clove; then add cheddar and 1/4 cup Parmesan. Blend until sauce is smooth; season to taste with salt and pepper.
• Preheat oven to 400°F. Butter 8-cup baking dish (or 6 individual dishes). Cook pasta in pot of boiling salted water until tender but still firm to bite. Drain; return to pot. Stir sauce and mozzarella into pasta. Season with salt and pepper. Spoon pasta into dish. Sprinkle with crumb topping.
• Bake pasta until topping is crisp and sauce is bubbling, about 25 minutes (15 for individual). Let stand 10 minutes.

Pimento Mac and Cheese

Widespread Panic Baked Ziti

Remember when you were in high school and you would 'carbo-load' the night before the big game? What if I told you that I'm going to carbo-load for a concert? It's ok, you can laugh at me.

My favorite band is in town and it's the one time a year that I can let loose and dance like a hippie for 3 1/2 hours. I've been seeing these guys for 12 years and after every show I am starving. This year, I thought that if I stock up on carbs before the show that maybe I won't need that burger at midnight. I figure it's worth a try. Here's what's on the menu...

Widespread Panic Baked Ziti

• 12 ounces ziti (about 4 cups)
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, finely chopped
• 1/4 pound lean ground beef
• 1/4 pound Italian Sausage, removed from casing
  
• kosher salt and black pepper
• 1 26-ounce jar marinara sauce
• 1 bunch spinach, thick stems removed (about 4 cups)
• 1/2 cup ricotta
• 1/2 cup grated Parmesan (2 ounces)
• 1 cup grated mozzarella (4 ounces)
• 1/2 teaspoon red pepper flakes
  

1. Heat oven to 400° F. Cook the pasta according to the package directions. Drain it and return it to the pot.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until they begin to soften, 4 to 5 minutes.
3. Add the beef, sausage, ¾ teaspoon salt, and ¼ teaspoon pepper, red pepper flakes and cook, breaking up the meat with a spoon until it’s no longer pink, 5 to 6 minutes.
4. Toss the pasta with the meat mixture, marinara sauce, spinach, ricotta, and ¼ cup of the Parmesan.
5. Transfer to a 9-by-13-inch baking dish or 4 large ramekins. Sprinkle with the mozzarella and the remaining ¼ cup of the Parmesan. Bake until the cheese melts, 12 to 15 minutes.

Widespread Panic Baked Ziti

Casanova

Since we've moved to California, Drew and I have been in 5th gear trying to find jobs, make friends and explore a place we've only visited a handful of times and try to make it feel like home. Needless to say, it takes it's taken a toll. Last week, we did a quick search for hotels on the central coast and sure enough we were able to score a deal in Monterey that wouldn't break the bank. Didn't hurt that the weather forecast projected numbers in the 80's. Sold. Asked for the weekend off from the winery and hopped in th car to eat, drink and beach it.

Ironically, my brother and his wife were Carmel earlier in the week and he had mentioned that his 'favorite' restaurant in Carmel was Casanova. Being that my brother likes to eat and drink as much as I do, I did what I never do which is made a reservation without looking at the menu online. That's trust.

I haven't written about a restaurant in a long time and the truth is that I haven't had an experience that was blog worthy. Well that's until now. If you visiting California's Central Coast, I highly recommend that you and a loved one do yourself a favor and check this spot out. It has an approachable 3 course pre-fix menu with a wine list that's over 20 pages. Casanova has a bright and romantic personality that is infectious. The restaurant is actually a tiny English inspired cottage where each room has been converted into an intimate dining room.

I've been dying to try Brown Estate's Zinfandel so when I saw it on the list I ordered it right away. It was surprisingly light bodied for a Zin which suited us since we had some pasta dishes headed in our direction. The first course was a simple asparagus salad with some marinated garlic, shaved pecorino and balsamic. For the second course, Drew went for the stuffed mushrooms and I went for the gnocchi that server said was a house specialty. OK, this dish was so friggin' good. The gnocchi were so light that they melted in your mouth. I asked our waiter for the trick and, just as I assumed, they beat the egg whites and folded them in mixture. Every time I have made gnocchi it's sat in my stomach and made me want to take a nap. Next time I'll be doing it the Casanova way.

Since we were on the coast, I ordered the seafood pasta and Drew went for the rabbit dish. If there is rabbit on the menu, Drew will order it. These dishes were just as good and the portions were very generous so we decided to skip dessert and walk off the meal by touring the immense amount of galleries that stay open late in downtown Carmel. A perfect end to a perfect night.

Casanova

Wild Boar Ragu

My brother has become quite the hunter these days so when he told me he shot a 200lb wild boar I wasn't too surprised. He had his kill broken down by a local butcher and he generously gave out cuts to family and friends. I was just home for Easter and my sister offered some ground meat that was in her fridge so I rushed home and made some homemade pasta and a ragu.

Ragu recipes are quite simple and you can play around with them a lot. The meat is the real star here so you want to make sure your sauce doesn't overpower. I made a homemade pasta that was a little wider than parpadelle to serve the sauce over. I let the sauce simmer for over 2 hours so the flavors would meld together. Before serving, I just sprinkled with some chopped parsley and Parmesan shavings.

Wild Boar Ragu

1lb ground wild boar (sub pork)

3 cloves garlic, crushed
1/2 yellow onion, peeled and chopped fine
3 tbsp olive oil
chili flakes to taste
2 28-ounce cans tomato puree, Red Pack brand if possible
1 28-ounce. can crushed tomatoes, Red Pack brand if possible
1 tbsp tomato paste, Red Pack brand if possible
1 tsp sugar
1 cup chicken stock
red pepper flakes to taste
salt to taste

1. Cook the meat, garlic and onion in the olive oil in a sauce pot over a medium-low flame, about 10 minutes or until garlic is tender, meat is browned and onions translucent, not brown (this is called "sweating" because it will draw out a lot of moisture and flavor). Add the chili flakes to taste.

2. Add all the tomato products. Pour the chicken stock into one of the 28-oz cans. Fill it the rest of the way with water and add that and the sugar to the pot. Stir and bring to a simmer. Taste and season with salt and cover. Simmer the sauce for about 1 hour. The sauce should be fairly thin, but not watery and very smooth. Uncover and simmer for 3 minutes if it is too thin for your taste; add a little water if it seems thick.

Wild Boar Ragu

Sausage and Peppers

Last night I was tasked with making a quick dinner for four. We ran into the store and my boyfriend suggested recreating one of my favorite dishes from an Italian restaurant in Chicago, sausage and peppers. This is a very easy dinner to make that is packed with flavor. I buy store bought sausages, usually spicy ones. A meat grinder with casings are on my Christmas list this year. You can cut up the sausages or keep them whole. I like to serve mine over flat noodle pasta drenched in marinara sauce. If I had more time, I would make sauce from scratch but in a pinch store bought can do the trick.

Sausage and Peppers

• 6 (4 ounce) links sweet Italian sausage
• 2 tablespoons butter
• 1 yellow onion, sliced
• 1/2 red onion, sliced
• 4 cloves garlic, minced
• 2 large red bell pepper, sliced
• 1 teaspoon fresh basil (I love basil so adding more is always good)
  
• 1 teaspoon dried oregano
• 1/4 cup white wine

1. Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.
2. Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.
3. Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.

Serve over pasta with marinara

Sausage and Peppers

Seared Salmon with Linguine and Ramp Pesto

Spring's bounty is almost here which means ramps! Well, not just ramps but they are one of my favorites. Soon, your farmer's market and grocery stores will have fresh asparagus, peas, artichokes and more. Spring is such a great time of year to put on that apron and cook 'till you drop.

Ramps are wild leeks and can replace onions and garlic in most culinary cases. This spin on pesto from the recent edition of Bon Appetit looks like a great weeknight dish to make at home.

Seared Salmon with Linguine and Ramp Pesto

• 2 tablespoons plus 1/2 cup olive oil, divided
• 2/3 cup thinly sliced trimmed ramp bulbs and slender stems plus 3 cups thinly sliced green tops (from about 8 ounces ramps)
• 1 cup freshly grated Asiago cheese*
• 1/3 cup Marcona almonds
• 2 tablespoons chopped fresh tarragon
• 12 oz linguine
• 6 6-ounce salmon fillets

• *Available at some supermarkets and at specialty foods stores and Italian markets.

• Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add 2/3 cup ramp bulbs and stems to skillet and sauté just until soft but not browned, reducing heat if necessary to prevent browning, about 5 minutes. Transfer sautéed ramps to processor (do not clean skillet). Add green tops, cheese, almonds, and tarragon to processor; process until finely chopped. With machine running, gradually add 1/2 cup oil and puree until almost smooth. Transfer pesto to bowl. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead; cover and chill.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
• Meanwhile, heat remaining 1 tablespoon oil in same large skillet over medium-high heat. Sprinkle salmon with salt and pepper. Add salmon to skillet and cook just until opaque in center, about 4 minutes per side.
• Drain pasta, reserving 3/4 cup pasta cooking liquid. Return pasta to pot; add all but 1/4 cup pesto and toss to coat, adding enough pasta cooking liquid by tablespoonfuls to moisten. Season with salt and pepper. Divide pasta among plates. Top with salmon. Spread remaining 1/4 cup pesto over fish and serve.

Seared Salmon with Linguine and Ramp Pesto

Roasted acorn squash stuffed with cheese tortellini

Listen up people, this recipe is beyond tasty. I made it for 6 people last night and it got rave reviews. I am very bummed that I did not take a picture of my dish (I am borrowing this pic from google, shhhh) because I added a couple of other ingredients that made the dish soar and look fantastic.

First of all, I made the pasta. You can certainly used store bought for this but I am big into my fresh pasta these days. Also, I am abandoning ricotta in my stuffed pasta. It's not as gratifying as other cheeses so I used a mixture of an egg yolk, parsley, fontina, parmesan and romano cheese. My sister called them 'mini cheese pizzas' which I thought was clever. These cheeses made such a huge difference so I suggest this as your filling if you want to try it for your self.

Secondly, I made a bacon breadcrumb mixture that I put on top of the dish before I put in the over to give it a little color, crunch and saltiness. Brilliant idea. I mixed about 1/4 of panko crumbs with 2 minced cloves of garlic, 2 slices of bacon that were 3/4 cooked and minced up, parsley and about 2 tablespoons of bacon grease. Reading that last line makes my arteries clog but it really made the dish.

The last little addition was pretty awesome, too. I served the squashes in over sized soup bowls that have about a 2 inch rim. I dusted each dish with some minced parsley to add color and then I added about 1/4 cup of warm chicken broth to the bottom of each bowl. My guests were using the broth as a dipping sauce which helped to turn a super rich dish into a super rich dish with a savory finish.

Roasted acorn squash stuffed with cheese tortellini

* 2 medium acorn squash (about 1 pound each)
* extra-virgin olive oil
* kosher salt & freshly ground black pepper
* 2 cups heavy cream
* 1 garlic clove, crushed
* 1 sprig thyme
* 1 cup grated parmesan cheese
* 1/8 teaspoon grated nutmeg
* 1 lb cheese tortellini (store bought)
* kosher salt & freshly ground black pepper
* grated parmesan cheese, for topping
* fresh sage leaf (to garnish)

Directions

Preheat oven to 350°F.

Split the squash in half (cut lengthwise from top end to bottom end) cutting right through the stem so each half has a piece of stem attached. Scrape out the seeds with a spoon and discard. Cut a small piece off the rounded bottom to give it a base to sit on. Place the squash halves, cut sides up, on a baking sheet and sprinkle with salt and pepper. Drizzle with extra-virgin olive oil and bake in the oven for 25-30 minutes, or until tender.

Meanwhile, prepare the tortellini mix. Heat a large pot of salted water to cook the tortellini inches In a separate saucepan heat the heavy cream over medium heat with garlic and thyme and reduce until thick and coats the back of a wooden spoon. Add the nutmeg and parmesan, then melt over low heat. Cook the tortellini in the boiling water (3-4 minutes for fresh tortellini, or follow directions of brand) and then strain and toss into cream mixture. Use some of the pasta water to thin out sauce if necessary. Season with salt and pepper and then divide amongst cooked squash cups.

Turn the oven up to 400°F.

Sprinkle the tops of squash bowls with grated parmesan and a fresh sage leave and then bake in the oven for a further 10 minutes until the cheese is melted and golden brown.

Roasted acorn squash stuffed with cheese tortellini

Brodo di manzo with tortellini and greens soup

My first week of pasta making was trial and error at its finest. I thought I could just 'figure it out' but it turned out that a couple hours of studying went a long way. I know how to dry pasta, store pasta, infuse pasta, freeze pasta and make all shapes and sizes. Not bad for 1 week. Last night, I tackled a recipe I found online that was a perfect one-pot-wonder for a winter night.

Making homemade tortellini is tricky at first but once you get a rhythm down you start cranking them out. I made my filling with ricotta, Parmesan and fresh parsley mixed together with one egg yolk. That is pretty standard. There is no doubt that I will start playing with cheeses next but for now I am trying to get thee basics down. In the picture above, you can see that I made a variation of pastas. The fettucini was for my brother-in-law that can't eat cheese (poor guy) and the raviolis were made for my sister to take home with her. For this recipe we used just the tortellini.

The recipe calls for the soup to simmer for 4 hours but I let it go for an hour and a half longer. With soup and stews you can really let them go as long as you watch the broth to make sure it has not boiled off. If the broth gets low add water or a mixture of broth and water. More time means more flavor and more time for the meat to break down and tenderize. This soup really hit the spot and the kale was a perfect green to add at the end.

Brodo di manzo with tortellini and greens soup

Ingredients:
1 beef shank (about 2 inch thick)
1 onion
3 cloves garlic
olive oil
3 tbl tomato paste
1 quart beef broth plus 1 quart water
1 bunch kale
8 oz dried cheese tortellini
salt, black pepper and red pepper flakes to taste
parmesan cheese to garnish

Heat a couple tablespoons of olive oil on medium high heat. Add beef and sear for 5-6 minutes on each side. Remove beef and set aside. Add onion and saute until translucent, about 7 minutes. Add garlic and stir. Add tomato paste and mix together, 2 minute. Add broth and water. Add dried Italian seasonings and a little red pepper flakes for heat. Bring to simmer. Add beef back to Dutch oven and put lid on and simmer for 4 hours (min.)

After 4 hours, add chopped kale to pot and boil for 6 minutes. Add tortellini in soup and cook for 4 more minutes if you pasta is fresh. If not, add pasta and kale together and cook for 10-12 minutes. Serve in soup bowl and garnish with parsley and Parmesan.

Garlic Basil Bread

I served with ciabatta bread baked in a garlic basil butter. To make butter the Tyler Florence way, add 1 stick of butter, 3 tablespoons of olive oil, sea salt, pepper, 6 cloves of garlic and a half bunch of basil to a food processor. Pulse until mixed together. Slice ciabatta and smear butter between slices and on top of loaf. Cover with foil. Bake at 325 degrees for 20 minutes in foil and serve warm.

Brodo di manzo with tortellini and greens soup

Roasted Butternut Squash Ravioli with Goat Cheese, Toasted Pine Nuts and a Sage Brown Butter Sauce

Every Christmas it's safe to say that I am going to rack in a bunch of cooking loot. This year was the year of pasta. When I returned home from Rome last year, I vowed to never cook dried pasta again. This has been tough to do for the last year because I didn't have the attachments for my KitchenAid mixer. Well I guess I let everyone know about my homemade pasta ambition because this Christmas I received two sets!

New Year's Eve was spent in Napa with my sister and her husband and my boyfriend, Drew. We cooked up a 4 course dinner and I debuted my first pasta dish. For a first attempt, I am pretty proud of myself. They may not be cut in perfect shapes, they may have been a tad undercooked but they still tasted delicious. Needless to say, this will be the first of many raviolis and other pasta dishes to come!

Roasted Butternut Squash Ravioli with Goat Cheese, Toasted Pine Nuts and a Sage Brown Butter Sauce

* 9 tablespoons butter
* 3 tablespoons minced shallots
*2 garlic cloves, minced
* 1 cup roasted butternut squash puree
* Salt
* Freshly ground white pepper
* 3 tablespoons heavy cream
* 3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces
* Pinch nutmeg
* 1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick
* 12 fresh sage leaves
* 1 tablespoon finely chopped fresh parsley leaves
* Goat cheese to garnish
* 4 tablespoons of toasted pine nuts

Directions

In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and garlic and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.

Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.

Garnish with toasted pine nuts, fried sage leaves and goat cheese.

Roasted Butternut Squash Ravioli with Goat Cheese, Toasted Pine Nuts and a Sage Brown Butter Sauce

3 Cheese-Mini Macs

As some of you know, my sister and I celebrate Cheese Thursday's. Each week, we switch houses and one of us cooks dinner. The dish should include as much dairy as possible. Gluttonous, I know, but it is so fun and oh so good. Needless to say, I am always on the lookout for fun cheesy recipes. As I was browsing on my usually list of foodie sites this morning, I came across this playful recipe that would be great for a football party, a kiddie snack, a casual get together or a fun start to a weeknight dinner.

If you want to dress the recipe up play around with the cheeses. Gruyere, Gouda, Brie, Gorgonzola, Stilton and Fontina are all great melting cheeses that satisfy more sophisticated palates. They range from creamy to stinky so make sure you choose cheeses that compliment each other. In addition, pancetta, sauteed leeks, mushrooms, truffle oil and more can contribute some nice layers and textures. To dress down, embrace processed cheeses. Velveeta, Kraft Singles and Jack will bring out the kid in everyone. Lastly, feel free to add kick. Diced pimentos, jalapenos, red chile flakes, serrano peppers or green chilies can make your small bite range from mild to piping hot.

Ingredients

1. 1/2 pound elbow macaroni
2. 1 1/2 tablespoons unsalted butter, plus more for brushing
3. 1/4 cup freshly grated Parmigiano-Reggiano cheese
4. 2 tablespoons all-purpose flour
5. 3/4 cup milk
6. 4 ounces cheddar cheese, shredded (1 packed cup)
7. 4 ounces deli-sliced American cheese, chopped
8. 1 large egg yolk
9. 1/4 teaspoon smoked Spanish paprika

Directions

1. Preheat the oven to 425°. In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off the excess water.
2. Brush four 12-cup, nonstick mini muffin tins with butter. Sprinkle with 2 tablespoons of the Parmigiano; tap out the excess.
3. In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk in the flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling, about 5 minutes. Add the cheddar and American cheeses and whisk until melted. Off the heat, whisk in the egg yolk and paprika. Fold in the macaroni.
4. Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tablespoons of Parmigiano on top.
5. Bake the mini macs in the upper and middle thirds of the oven 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.

3 Cheese-Mini Macs

Souffléed Macaroni and Cheese

My sister's husband has a night class each Thursday for law school. I am telling you this because it allows my sister some culinary freedom. You see, Justin is lactose intolerant which means 6 days a week she goes dairy free. Now that's love.

Thursday's are now Cheese Thursday's. It's the day of the week where my sister gets to indulge in everything dairy while her husband is sitting through lectures taking notes. On tonight's menu is this mac and cheese recipe that caught my eye in this month's Gourmet.

Souffléed Macaroni and Cheese
Serves 4 generously
Start to finish:1 hr

* 1 1/2 cups scalded milk
* 1 cup soft bread crumbs
* 1 1/2 cups grated sharp cheddar cheese
* 1 cup cooked macaroni
* 3 large eggs, separated
* 1/4 cup diced pimento
* 1 tablespoon chopped parsley
* 1 tablespoon grated onion
* 3/4 teaspoon salt
* 3 tablespoons melted butter

Pour milk over soft bread crumbs; add cheese. Cover and let stand until cheese melts. Add macaroni. Combine and add beaten egg yolks, pimento, parsley, onion, salt, and melted butter.

Beat egg whites until stiff but not dry and fold into mixture. Pour into a buttered 1 1/2-quart casserole. Bake at 350°F until puffed and golden, about 35 minutes.

Souffléed Macaroni and Cheese

Noodle Nest with Tapenade

This recipe was published as an Olympic Lunch, hence the title. My husband, Kevin, loooves anchovies and olives so this was right up his alley.

NOODLE NEST

1/2 pound linguine

1 cup tapenade (recipe follows)

1 Tablespoon olive oil

1/2 Tablespoon lemon juice

1 pound Halibut steak or fillet, 1 inch thick

Boil: Cook noodles until just tender. Drain and toss with half the tapenade. Curl into a circle on a serving platter.

Grill: Mix olive oil and lemon juice in a shallow bowl. Dip in halibut, coating both sides. Grill over a hot fire until just cooked through, 4 minutes per side.

Serve: Let fish rest 2 minutes. Slice thinly. Arrange slices in the center of the noodle nest. Top with remaining tapenade. Enjoy warm or at room temperature.

TAPENADE

1 orange

3/4 cup oil cured black olives, pitted

1 can anchovy fillets, drained

3 cloves garlic

1 small bunch parsley

1 sprig rosemary

1'4 cup extra virgin olive oil

2 Tablespoons capers, drained

Freshly ground black pepper

Zest and juice the orange. Chop the zest together with olives, anchoies, garlic, parsley leaves and rosemary needles. Scoop into a bowl. Stir in olive oil, capers and 2 Tablespoons orange juice. Season with black pepper.

Noodle Nest with Tapenade

Kristi's Summer Pasta with Brie

When I crave some home cooking I crave many of my Aunt Kristi's staple recipes, especially her twist on Silver Palate's Summer Pasta. She often subs grape tomatoes and Capellini pasta. In addition, sometimes she likes to add some olives and homemade pesto. I love this stuff...

Kristi's Summer Pasta with Brie

Ingredients

4 large ripe tomatoes, cut into 1/2-inch cubes (can sub grape tomatoes)

1 lb Brie cheese, rind removed, torn into irregular pieces

1 cup clean fresh basil leaves, cut into strips

3 garlic cloves, peeled and finely minced

3/4 to 1 cup, plus

1 Tbsp, best quality olive oil

2 1/2 tsp salt

1/2 tsp freshly ground black pepper

1 1/2 cappellini (angel hair)

Freshly grated imported Parmesan cheese

Directions

Combine tomatoes, Brie, basil, garlic, 3/4-1 cup olive oil and salt (optional) and pepper in a large serving bowl. Prepare at least 2 hours ahead before serving and set aside, covered, at room temperature.Bring 6 quarts water to a boil in a large pot. Add 1 Tbsp olive oil and remaining salt. Add pasta and boil until tender but still firm, 8 to 10 minutes.Drain pasta and immediately toss with tomato sauce. Serve at once, passing the peppermill and grated cheese if you like.Serves 4 to 6.

Kristi's Summer Pasta with Brie

Spicy Cold Sesame Noodles

The recipe I promised last week:

These are SO good, some of the best I've had. I used sake instead of rice wine vinegar, and used thick spaghetti instead of angel hair (i like a little more heft to my sesame noodles) and served it with the Korean Short Ribs. Yum, yum, and more yum. By Tyler Florence. Oh, and these are great for summer BBQ or potlucks, since they're served cold, but they're also tasty warm, too.

12 ounces angel hair pasta
3 tablespoons dark sesame oil
2 tablespoons peanut oil
1-inch piece fresh ginger, minced
3 garlic cloves, minced
1 teaspoon red chili paste, such as sambal
1 lime, juiced
2 tablespoons brown sugar (seriously, mine was hard as a ROCK, so i had to chop off a chunk, and let it dissolve in the sauce before adding the peanut butter.)
1/2 cup creamy peanut butter
3 tablespoons rice vinegar
3 tablespoons soy sauce
6 tablespoons hot water
1 tablespoon toasted sesame seeds
2 green onions, thinly sliced on the diagonal (yeah, right. you know i just chopped mine up.)
Fresh chopped cilantro leaves, for garnish

Cook the noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cold. Drain the noodles really well and transfer to a wide bowl; toss with the sesame oil so they don't stick together. Chill.

In a blender (Why dirty the blender? I'm lazy, and I don't have a dishwasher. I just used a whisk) combine the peanut oil, ginger, garlic, chili paste, lime juice, brown sugar, peanut butter, vinegar, soy sauce, and hot water. Blend. Toss the noodles with the peanut sauce until well coated. Serve at room temperature or chilled; garnish with the sesame seeds, green onions, and cilantro.

Spicy Cold Sesame Noodles

A Tribute to Le Gruyere

Costco fruits and cheeses have been an enjoyable part of my diet lately, and I have particularly appreciated the hard cheeses from Gruyere, Switzerland. I was surprised to learn that this versatile cheese has won so many awards for quality. In fact, there are those who think it is the world's best cheese.

This is just my singing the praises of Gruyere which can be found at Costco, but especially Le Gruyere Premier Cru which I have discovered at Convito Italiano in the Plaza Del Lago. The following is from Wikipedia of all places, but I think it's an OK source here. The weak Dollar vs the Euro has made them a little dear now though.

How to use Gruyère

Gruyère is generally known as one of the finest cheeses for baking, having a distinctive but not overpowering taste. In quiche, Gruyère adds savoriness without overshadowing the other ingredients. It is a good melting cheese [1], so particularly suited for fondues, along with Vacherin and Emmental. It is also traditionally used in French onion soup, as well as in Croque Monsieur, a classic French toasted ham and cheese sandwich. It is a fine table cheese, and when grated, it is often used with salads and pastas. It is used, grated, atop Le Tourin, a type of garlic soup from France which is served on dried bread.

Le Gruyère Premier Cru

Le Gruyère Premier Cru is a special variety, produced and matured exclusively in the canton of Fribourg and matured for 14 months in humid caves with a humidity of 95% and a temperature of 13.5° Celsius
It is the only cheese that has won the title of best cheese of the world at the World Cheese Awards in London three times: in 1992, 2002 and 2005. (The Independent England, 16 March 2005)

A Tribute to Le Gruyere

Orzo Salad

I served this salad this week at a dinner I co-hosted for 25 women. It went over really well, so I thought I'd share it. It's actually very similar to Lyd's Wild Rice - might be a fun alternative for the summer! It is also very easy and healthy.

Instead of 1.5 cups, I used 1.5 boxes of Orzo (plus extra broth and all of the vinaigrette I made) to stretch it out, and the flavor was very mild (and good).

Orzo Salad
Serves 6 (?)

Ingredients:
4 cups chicken broth
1 ½ cups orzo
1 (15 oz.) can garbanzo beans, drained & rinsed
1 ½ cups grape tomatoes, halved
¾ cup finely chopped red onion
½ cup chopped fresh basil leaves
¾ cup Red Wine Vinaigrette (recipe follows)
salt & freshly ground pepper

Pour broth into large sauce pan. Cover pan & bring to a boil over high heat. Stir in orzo. Cover partially & cook until the orzo is tender but still firm to bite, stirring frequently, about 7 to 9 minutes. Drain the orzo. Transfer orzo to large wide bowl and toss to cool. Cool completely.

Toss orzo with beans, tomatoes, onions, basil, & vinaigrette. Season to taste with salt & pepper. Serve at room temperature.

Vinaigrette:
¼ cup red wine vinegar
1/8 cup fresh lemon juice (~1 lemon)
1 t. honey
1 t. salt
½ t. freshly ground black pepper
½ cup extra virgin olive oil

Mix vinegar, lemon juice, honey, salt, & pepper in blender. With machine running, gradually blend in oil. Season with more salt & pepper if desired.

Can't wait to see you this summer!
Liv

Orzo Salad

Orrechiette Carbonara

Forget that Spring Break diet!

Orrechiette carbonara
Bon Appétit April 2008
Jeanne Thiel Kelley

Eggs become a silky, creamy sauce when they're tossed with hot pasta. Here, leeks add a nice spring touch to the traditional Roman dish.

Servings: Makes 4 servings
subscribe to Bon Appétit

Ingredients
4 applewood-smoked bacon slices, diced

2 medium leeks (white and pale green parts only), halved lengthwise, then cut crosswise into 1/3-inch pieces

10 ounces orecchiette (little ear-shaped pasta) or small shells

2 large eggs, room temperature

1/2 cup freshly grated Parmesan cheese plus additional for serving

1 tablespoon chopped fresh Italian parsley

Preparation
Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel to drain. Pour off all but 2 tablespoons fat from skillet if necessary. Add leeks and sauté over medium heat until tender, about 6 minutes. Set aside.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup pasta cooking liquid.

Whisk eggs and 1/2 cup Parmesan in medium bowl to blend; gradually whisk in 1/4 cup pasta cooking liquid. Add pasta to leeks in skillet and stir to heat. Remove skillet from heat. Pour egg mixture over pasta and stir until sauce is just creamy and eggs are no longer raw, about 2 minutes. (Return skillet to very low heat if egg mixture is runny; do not overcook or eggs will curdle.) Add some of remaining 1/4 cup pasta cooking liquid to pasta if needed to moisten. Stir in bacon and parsley. Serve pasta, passing additional cheese separately.

Orrechiette Carbonara

Roman Dinner, Part 2

My sister gave me The Produce Bible for my birthday earlier this month and if you don't have this wonderful cookbook/ reference I suggest you go out and get it! We decided that there is nothing more Italian than gnocchi (even though it may not be Roman, not sure...) For those of you that have never made gnocchi (I'm not going to lie) it's kind of a pain in the you-know-what BUT it is worth it. Trust me!

The key is to follow directions very, very closely. Now, this is not my strength. I am not a good baker because I can never stay the course and measure things perfectly, follow directions, etc. It's just not my personality. I've never been one to follow the rules, let alone recipes, hence why there is little baking on this blog. Long story short, my sister is GREAT at it so we really made a good team and hit this one out of the park. One thing to note: if you try the pasta after you have cooked it plain it tastes very doughy. DON'T lose faith. We almost threw ours out and what a tragedy that would have been. With the cream sauce it will taste awesome. Italy's got nothin' on my me and my sister's gnocchi right now.

Potato Gnocchi with Pancetta and Sage

2 pounds floury potatoes

2 egg yolks, lightly beatened

2 tbsp of Parmesan cheese

1 1/2 c. flour

Sauce

1 tbsp of butter

1/2 pancetta, cubed

8 small sage leaves, chopped

2/3 heavy cream

1/2 Parmesan

(We added shallots, more cream, asiago and more Parmesan because we love cheese, butter and cream...)

Prick the potatoes all over, than bake for an hour or until tender. Leave to cool for 15 minutes, then peel and mash.

Mix in the egg yolks and cheese (we added Asiago) then gradually stir in flour. When mixture gets too firm, mix with hands. Once loose dough forms, work with hands. Once loose dough forms, transfer to a lightly floured surface (see pic) and kneed gently. Work in extra flour to give a soft dough that is damp to the tough but not sticky (this is key, we added about a cup extra for larger potatoes).

Divide the dough into 6 large potions. Knead dough adding as much flour as needed to rid stickiness. Roll out on floured surface to make a 3/4 rope of dough. Cut rope into 5/8 pieces and press your finger into it to form a conclave shape, then roll the outer surface over the tines of the fork to make deep ridges. Fold the outer lips in toward each other to make a hollow middle. Set aside and continue with remaining dough.

Bring a large pot to boil with salt. Boil gnocchi until they come to top, about 2 minutes. Transfer to baking dish.

Preheat oven to 400 degrees. Melt butter and fry pancetta. Once browned and perfect, add cream and sage. Reduce for about 5 minutes. Pour on top of gnocchi. Top with bread crumbs and cheese. Bake for 10- 15 minutes or until browned. YUMMY!!!!

Roman Dinner, Part 2

Recipe of the Week: Pappardelle with Lamb Ragu

I ripped this recipe out of Food and Wine magazine a year ago knowing it would be a home run. It took me a long time to get to making it but it was worth the wait. I made this dish last night for a low key dinner with friends and it was a knock out. I added pine nuts on the top before serving which was a nice addition. Make sure to look in specialty food stores for the noodles.

Pappardelle with Lamb Ragù

MAKE-AHEAD
ACTIVE TIME: 30 MIN TOTAL TIME: 1 HR SERVES: 6
Chef Way Andrew Carmellini serves fresh pappardelle with a ragù of house-ground lamb shoulder cooked in lamb stock. He finishes the dish with fresh ricotta and chopped mint.Easy Way Use store-bought pappardelle, ground lamb and chicken stock, then top the dish with fresh ricotta and mint.

ingredients
3 tablespoons extra-virgin olive oil
1 carrot, finely diced
1 onion, finely diced
1 celery rib, finely diced
1 1/2 pounds ground lamb
2 teaspoons ground coriander
1 teaspoon ground fennel seeds
1/2 teaspoon ground cumin
1 teaspoon chopped rosemary
1 teaspoon chopped thyme
Salt and freshly ground pepper
1 tablespoon tomato paste
1/2 cup dry red wine
One 28-ounce can diced tomatoes
1 1/4 cups chicken stock or low-sodium broth
3/4 pound pappardelle
1 tablespoon unsalted butter
3/4 cup fresh ricotta cheese
2 tablespoons chopped mint

directions

In a large cast-iron casserole, heat 2 tablespoons of the oil. Add the carrot, onion and celery and cook over high heat, stirring occasionally, until slightly softened, 5 minutes. Add the lamb, coriander, fennel, cumin, rosemary and thyme; season with salt and pepper. Cook, stirring, until the liquid evaporates, 5 minutes. Stir in the tomato paste. Add the wine and cook until evaporated, 5 minutes. Add the tomatoes and their juices, along with the stock and bring to a boil. Cover partially and cook over moderately low heat until the liquid is slightly reduced, 25 to 30 minutes.

In a large pot of boiling salted water, cook the pasta until al dente. Drain, shaking well. Add the pasta to the sauce. Add the butter and the remaining 1 tablespoon of oil and toss over low heat. Serve the pasta in bowls, topped with the ricotta and mint.

Recipe of the Week: Pappardelle with Lamb Ragu

white lasagne

i've been thinking about white lasagne a lot, mostly because missy's jamie doesn't eat red sauce (he's an alien) and i was looking for something a bit more delicate than a traditional lasagne for a dinner party. most of the recipes used jarred alfredo, which is super gross. i'm not into shelf-stable dairy. actually i rarely eat alfredo that's not my own (hi, italian restaurant? it's me, erin. you know there's no cheese in alfredo, right? okay, you obviously don't.). i thought about just winging it, but i'm not sure how home-made alfredo would react to long baking. seems to me it would be a bit too thick and dry out.

anyway i finally found this recipe on epicurious. the answer, beschamel! i did change a few things...
1) i traded a can of drained and chopped artichokes for the mushrooms. because i didn't have to cook them...i didn't cook them. i just tossed them in the bowl with everything else. this means you're cooking the spinach alone and don't really have to cover the pan at all.
2) all of those spices = italian seasoning. read the label, really, i'm not kidding. i accidentally put 1/2 in the chicken and 1/2 in the spinach rather than 1/2 in the chicken and 1/2 in the ricotta. i didn't notice any lacking for/over spicing.
3) i did make it a few hours ahead of time and let it sit out. i find with no-bake lasagne sheets it's good, especially for the top layer, to let it hang out and soak up sauce. also you may want to push the pasta corners down with a spoon every so often, they'll curl a bit. i use the traditional flat kind. if you're really worried about that top layer not softening up enough, cover it for the first 20 minutes so it can steam a bit in the oven.
4) oh and after cooking the chicken i cut it into much tinier pieces. or you could shred it. i like my lasagne a bit more homogeneous, without all the big hunks of stuff.

WHITE LASAGNE
For sauce
1 stick (1/2 cup) unsalted butter
1/2 cup all-purpose flour
4 cups milk

For chicken filling
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 pound white mushrooms
3/4 pound fresh spinach
5 whole boneless skinless chicken breasts (about 2 1/2 pounds total)
3 tablespoons unsalted butter
1 tablespoon minced garlic
2 tablespoons dry white wine
1 teaspoon Tabasco
a 15-ounce container whole-milk ricotta (about 1 3/4 cups)
1 large egg
1 1/2 teaspoons dried basil

fifteen 7 x 3 1/2-inch sheets dry no-boil lasagne pasta
1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
Make sauce:
In a saucepan melt butter over moderately low heat. Stir in flour and cook roux, stirring, 3 minutes. Add milk in a stream and bring mixture to a boil, whisking until thick and smooth. Add salt and pepper to taste and simmer sauce over low heat, whisking occasionally, 10 to 12 minutes, or until thickened. Transfer sauce to a bowl and cover surface with a buttered round of wax paper.

Make filling:
Into a small bowl crumble oregano, rosemary, marjoram, and thyme. Thinly slice mushrooms. Discard coarse stems from spinach and coarsely chop spinach. Cut chicken into 1/2-inch strips. In a large skillet melt butter over moderate heat and cook chicken, 1 1/2 teaspoons garlic, and half of herb mixture, stirring occasionally, 5 minutes, or until chicken is cooked through. Transfer chicken with a slotted spoon to a large bowl.

Add wine to skillet and bring mixture to a boil, stirring. Add mushrooms and spinach and cook, covered, until spinach is wilted. Add remaining 1 1/2 teaspoons garlic, remaining herb mixture, Tabasco, and salt and pepper to taste and cook, uncovered, stirring occasionally, until liquid given off by mushrooms is evaporated. Transfer mushroom mixture to chicken and stir until combined well. Reserving 1 cup sauce, add remaining sauce with salt and pepper to taste to chicken mixture and stir until combined well.

Preheat oven to 350°F. and butter a 13 x 9-inch baking dish (3-quart).

In a bowl whisk together ricotta, egg, basil, and salt and pepper to taste. Pour 1/2 cup reserved sauce into baking dish (sauce will not cover bottom completely) and cover with 3 pasta sheets, making sure they do not touch each other. Spread half of chicken mixture over pasta sheets in dish and top with another 3 pasta sheets. Spread half of ricotta mixture over pasta and top with another 3 pasta sheets.

Continue layering lasagne in same manner with remaining chicken mixture, pasta sheets, and ricotta mixture, ending with pasta. Spread remaining ‚ cup sauce over top and sprinkle with Parmesan. Lasagne may be made 1 day ahead and chilled, covered. Bake lasagne in middle of oven 45 minutes, or until bubbling and golden.

Gourmet
September 1997
1999-02-01 16:06:45.0

white lasagne