prep time: 10 minutes
cook time: 15 minutes
servings: 4
ingredients:
1 pound medium pasta shells
4 tablespoons olive oil
4 ears corn
1 red onion - finely chopped
2 large cloves garlic - thinly sliced
1 15-ounce container ricotta
2/3 cup loosely packed basil leaves - thinly sliced.
steps:
1. bring a large pot of salted water to a boil. cook the pasta according to the package directions; drain. return the pasta to post and toss with 2 tablespoons olive oil.
2. heat a large cast-iron skillet over medium-high heat. slice the kernels from the cobs and cook in the dry skillet, stirring occasionally, until browned in spots , about 4 minutes. reduce heat to medium and add onion, garlic, and 2 tablespoons olive oil. cook, stirring occasionally, until the onion softens, about 2 minutes, season with salt and pepper.
3. toss the pasta with the corn mixture. divide among plates and top with ricotta and basil. drizzle with olive oil and season with salt and pepper to taste.
- rachael ray magazine, july/august 2014
Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts
3.02.2015
12.24.2014
chickpea stew with orzo and mustard greens
prep time: tbd
cook time: tbd
servings: 4 - 6
ingredients:
2 tablespoons olive oil + more for drizzling
2 medium carrots - peeled and chopped
1 small fennel bulb - chopped
1 medium onion - chopped
2 cloves garlic - minced
pinch crushed red pepper flakes
2 teaspoons minced fresh rosemary
2 cups chicken broth
1 15-ounce can chickpeas - rinsed and drained
3/4 cup roughly chopped cherry tomatoes
1/2 cup orzo
1 quart loosely packed baby mustard greens (or spinach)
salt
pepper
chopped scallions (garnish)
1/2 cup finely grated parmigiano-reggiano cheese
steps:
1. in a large pot, heat olive oil over medium-high heat. add the carrots, fennel, and onion. cook until tender, about 5 - 7 minutes. add the garlic, red pepper, and rosemary and cook another 2 minutes. pour in the broth plus an additional 2 cups water and bring to a boil.
2. once the mixture is boiling, add the chickpeas, tomatoes, and orzo. reduce to a simmer and cover. simmer 10 minutes, or until orzo is tender. uncover and stir in the greens, letting them simmer until soft, about 2 minutes.
3. add more water if needed and season with salt and pepper. ladle into bowls and top with scallions, grated cheese and drizzle of olive oil.
- new york times, december 2013
cook time: tbd
servings: 4 - 6
ingredients:
2 tablespoons olive oil + more for drizzling
2 medium carrots - peeled and chopped
1 small fennel bulb - chopped
1 medium onion - chopped
2 cloves garlic - minced
pinch crushed red pepper flakes
2 teaspoons minced fresh rosemary
2 cups chicken broth
1 15-ounce can chickpeas - rinsed and drained
3/4 cup roughly chopped cherry tomatoes
1/2 cup orzo
1 quart loosely packed baby mustard greens (or spinach)
salt
pepper
chopped scallions (garnish)
1/2 cup finely grated parmigiano-reggiano cheese
steps:
1. in a large pot, heat olive oil over medium-high heat. add the carrots, fennel, and onion. cook until tender, about 5 - 7 minutes. add the garlic, red pepper, and rosemary and cook another 2 minutes. pour in the broth plus an additional 2 cups water and bring to a boil.
2. once the mixture is boiling, add the chickpeas, tomatoes, and orzo. reduce to a simmer and cover. simmer 10 minutes, or until orzo is tender. uncover and stir in the greens, letting them simmer until soft, about 2 minutes.
3. add more water if needed and season with salt and pepper. ladle into bowls and top with scallions, grated cheese and drizzle of olive oil.
- new york times, december 2013
12.22.2014
turkey tetrazzini
prep time: 30 minutes
cook time: 20 minutes
servings: 12
ingredients:
1 1/2 pound thin spaghetti - broken in half
4 tablespoon butter
4 cloves garlic - minced
1 pound white mushrooms - quartered
1/2 teaspoon salt + more to taste
1 cup white wine
1/3 cups flour
4 cups turkey broth
1 8-ounce block of cream cheese
3 cups cooked turkey - shredded or diced
1 1/2 cup frozen peas
4 slices bacon - fried and cut into bits
1 cup grated monterey jack cheese
1 cup grated parmesan cheese
pepper
1 cup panko bread crumbs
steps:
1. cook pasta according to package instructions until al dente. drain, rinse, and set aside.
2. in a pan add the butter and garlic and cook until garlic is fragrant. add mushrooms and salt, then saute for a couple more minutes. pour in the wine and allow to cook with the mushrooms for several minutes, or until the liquid reduces by half.
3. sprinkle in flour, then stir the mushrooms around for another minute. pour in the broth and stir, cooking for another few minutes until a roux thickens.
4. reduce heat to medium low. cut cream cheese into pieces and add to the pot; stir to melt. add turkey, peas, bacon, and the cheeses. stir to combine. add salt and pepper to taste.
5. add the cooked spaghetti and stir to combine. add more broth if needed.
6. preheat oven to 350. pour mixture into a large baking dish and sprinkle with panko bread crumbs. bake for 20 minutes, or until casserole is bubbly and the crumbs are golden brown.
- tasty kitchen
cook time: 20 minutes
servings: 12
ingredients:
1 1/2 pound thin spaghetti - broken in half
4 tablespoon butter
4 cloves garlic - minced
1 pound white mushrooms - quartered
1/2 teaspoon salt + more to taste
1 cup white wine
1/3 cups flour
4 cups turkey broth
1 8-ounce block of cream cheese
3 cups cooked turkey - shredded or diced
1 1/2 cup frozen peas
4 slices bacon - fried and cut into bits
1 cup grated monterey jack cheese
1 cup grated parmesan cheese
pepper
1 cup panko bread crumbs
steps:
1. cook pasta according to package instructions until al dente. drain, rinse, and set aside.
2. in a pan add the butter and garlic and cook until garlic is fragrant. add mushrooms and salt, then saute for a couple more minutes. pour in the wine and allow to cook with the mushrooms for several minutes, or until the liquid reduces by half.
3. sprinkle in flour, then stir the mushrooms around for another minute. pour in the broth and stir, cooking for another few minutes until a roux thickens.
4. reduce heat to medium low. cut cream cheese into pieces and add to the pot; stir to melt. add turkey, peas, bacon, and the cheeses. stir to combine. add salt and pepper to taste.
5. add the cooked spaghetti and stir to combine. add more broth if needed.
6. preheat oven to 350. pour mixture into a large baking dish and sprinkle with panko bread crumbs. bake for 20 minutes, or until casserole is bubbly and the crumbs are golden brown.
- tasty kitchen
7.18.2014
green lasagna with bolognese sauce and bechamel
prep time: tbd
cook time:
servings: 12
bolognese ingredients:
3 pounds ground beef
1 cup carrots - finely diced
1 cup onion - finely diced
1 cup white wine
1 quart 2% milk
1 quart beef stock
8 ounces tomato paste
salt
pepper
2 bay leaves
6 fresh sage leaves
bechamel ingredients:
2 ounces butter
1/4 cup flour
3 cups milk
1/8 teaspoon nutmeg
salt
pepper
pasta ingredients:
6 ounces kale leaves
1 pound pasta flour
4 eggs
1 tablespoon salt
1 tablespoon olive oil
1 cup fresh sage leaves
12 - 16 ounces finely grated parmigiano-reggiano cheese
1 pound mozzarella cheese - thinly sliced
2 cups fresh basil leaves
bolognese steps:
1. heat a large heave pot over high heat. when the pan is hot, add meat and cook, stirring to break up chunks, until any liquid has evaporate and the meat starts to fry in its own fat. use a sturdy spoon and scrape the bottom often, to prevent burning.
2. when meat is golden and crusty, 10 - 15 minutes, add carrots and onion. keep stirring and scraping over medium-high heat.
3. when vegetables have softened and meat is dark brown, reduce heat to low and pour in white wine. scrape all the drippings up from the bottom of the pot. add milk, stock, and tomato paste, bring to a simmer, and mix the sauce until smooth
4. reduce the hat to low and simmer for 1 hour. add salt and pepper to taste. add bay leaves and sage and cook until meat is very soft and sauce is thick, about 30 minutes more. set aside.
bechamel steps:
1. in a heavy saucepan, melt butter until bubbly. sprinkle flour on the butter an cook, stirring, until it smells buttery and turns golden.
2. whisking vigorously over medium heat, slowly pour in milk and whisk until mixture starts to thicken, about 2 minutes. add nutmeg and salt and pepper to taste. keep whisking and cooking for another 5 - 10 minutes. set aside.
pasta steps:
1. bring a large pot of salted water to a boil. drop in the kale and cook, stirring occasionally, until tender, 5 - 16 minutes, depending on the type, age and thickness of the kale. using a slotted spoon, lift out kale and rain well, reserving cooking water. in a food processor, puree kale, trickling in cooking water if needed to make a smooth puree. scrape puree into a strainer and let drain. transfer to a clean kitchen towel and squeeze dry. set aside.
2. in a mixer fitted with a dough hook, combine flour, eggs, salt and olive oil and mix just until a dough forms. immediately wrap in plastic wrap and refrigerate at least 1 hour.
3. unwrap the dough and place on a floured surface. cut the dough into about 16 pieces, sprinkle each with flour and lay out two large baking sheets lined with parchment paper and sprinkled with flour. using a pasta machine, roll out each piece of dough according to the manufacturer's instructions into sheets about 3 - 4 inches wide, until it is as thing as possible without bubbling or tearing. place finished sheets in a single layer on the prepared pans. keep covered with damp paper towels.
4. bring kale cooking water back to a boil. cook pasta one or two sheets at a time, just until it floats to the top of the pot. return to paper-lined pans to drain.
5. bring a small saucepan with about 2 inches of olive oil to a simmer and line a place with paper towels. working in 4 or 5 batches, add the sage leaves and fry just until crisp and golden, about 30 seconds. use a slotted spoon to transfer sage to paper towel-lined plate. sprinkle with salt.
6. heat oven to 325 degrees. butter a roasting pan, about 14 x 17 inches x 3 inches. there should be room to stack three or four layers of ingredients.
7. cover the bottom of the pan with sheets of pasta. over the pasta with a thin layer of meat sauce. snip off a corner or open a small-size tip of the bag with the bechamel and drizzle the sauce in an abstract pattern over the meat sauce. scatter a layer of both cheese on top. scatter basil leaves and fried sage leaves on top. repeat with remaining ingredients, ending with cheese and herbs on top.
8. cover tightly with plastic wrap, then with aluminum foil. bake until lasagna is piping hot inside and bubbling up, 20 - 40 minutes depending on starting temperature of ingredients.
9. remove plastic wrap and foil, raise temperature to 450 degrees and bake another few minutes, until top is golden brown, crusty with cheese and bubbling around the edges. remove from the oven and let cook at least 30 minutes on a rack before cutting and serving.
- new york times, july 2014
cook time:
servings: 12
bolognese ingredients:
3 pounds ground beef
1 cup carrots - finely diced
1 cup onion - finely diced
1 cup white wine
1 quart 2% milk
1 quart beef stock
8 ounces tomato paste
salt
pepper
2 bay leaves
6 fresh sage leaves
bechamel ingredients:
2 ounces butter
1/4 cup flour
3 cups milk
1/8 teaspoon nutmeg
salt
pepper
pasta ingredients:
6 ounces kale leaves
1 pound pasta flour
4 eggs
1 tablespoon salt
1 tablespoon olive oil
1 cup fresh sage leaves
12 - 16 ounces finely grated parmigiano-reggiano cheese
1 pound mozzarella cheese - thinly sliced
2 cups fresh basil leaves
bolognese steps:
1. heat a large heave pot over high heat. when the pan is hot, add meat and cook, stirring to break up chunks, until any liquid has evaporate and the meat starts to fry in its own fat. use a sturdy spoon and scrape the bottom often, to prevent burning.
2. when meat is golden and crusty, 10 - 15 minutes, add carrots and onion. keep stirring and scraping over medium-high heat.
3. when vegetables have softened and meat is dark brown, reduce heat to low and pour in white wine. scrape all the drippings up from the bottom of the pot. add milk, stock, and tomato paste, bring to a simmer, and mix the sauce until smooth
4. reduce the hat to low and simmer for 1 hour. add salt and pepper to taste. add bay leaves and sage and cook until meat is very soft and sauce is thick, about 30 minutes more. set aside.
bechamel steps:
1. in a heavy saucepan, melt butter until bubbly. sprinkle flour on the butter an cook, stirring, until it smells buttery and turns golden.
2. whisking vigorously over medium heat, slowly pour in milk and whisk until mixture starts to thicken, about 2 minutes. add nutmeg and salt and pepper to taste. keep whisking and cooking for another 5 - 10 minutes. set aside.
pasta steps:
1. bring a large pot of salted water to a boil. drop in the kale and cook, stirring occasionally, until tender, 5 - 16 minutes, depending on the type, age and thickness of the kale. using a slotted spoon, lift out kale and rain well, reserving cooking water. in a food processor, puree kale, trickling in cooking water if needed to make a smooth puree. scrape puree into a strainer and let drain. transfer to a clean kitchen towel and squeeze dry. set aside.
2. in a mixer fitted with a dough hook, combine flour, eggs, salt and olive oil and mix just until a dough forms. immediately wrap in plastic wrap and refrigerate at least 1 hour.
3. unwrap the dough and place on a floured surface. cut the dough into about 16 pieces, sprinkle each with flour and lay out two large baking sheets lined with parchment paper and sprinkled with flour. using a pasta machine, roll out each piece of dough according to the manufacturer's instructions into sheets about 3 - 4 inches wide, until it is as thing as possible without bubbling or tearing. place finished sheets in a single layer on the prepared pans. keep covered with damp paper towels.
4. bring kale cooking water back to a boil. cook pasta one or two sheets at a time, just until it floats to the top of the pot. return to paper-lined pans to drain.
5. bring a small saucepan with about 2 inches of olive oil to a simmer and line a place with paper towels. working in 4 or 5 batches, add the sage leaves and fry just until crisp and golden, about 30 seconds. use a slotted spoon to transfer sage to paper towel-lined plate. sprinkle with salt.
6. heat oven to 325 degrees. butter a roasting pan, about 14 x 17 inches x 3 inches. there should be room to stack three or four layers of ingredients.
7. cover the bottom of the pan with sheets of pasta. over the pasta with a thin layer of meat sauce. snip off a corner or open a small-size tip of the bag with the bechamel and drizzle the sauce in an abstract pattern over the meat sauce. scatter a layer of both cheese on top. scatter basil leaves and fried sage leaves on top. repeat with remaining ingredients, ending with cheese and herbs on top.
8. cover tightly with plastic wrap, then with aluminum foil. bake until lasagna is piping hot inside and bubbling up, 20 - 40 minutes depending on starting temperature of ingredients.
9. remove plastic wrap and foil, raise temperature to 450 degrees and bake another few minutes, until top is golden brown, crusty with cheese and bubbling around the edges. remove from the oven and let cook at least 30 minutes on a rack before cutting and serving.
- new york times, july 2014
5.23.2014
lemon ricotta pasta with red peppers and spinach
prep time: tbd
cook time: tbd
servings: tbd
ingredients:
12-ounces fettuccine
2/3 cup ricotta cheese
4 garlic cloves - minced
2 tablespoons lemon juice
3 cups baby spinach
1 1/2 cups diced red bell pepper
salt
pepper
1 tablespoon olive oil
1/8 teaspoon crushed red pepper
steps:
1. cook pasta according to package directions. drain, reserving 3/4 cup pasta water.
2. while pasta is cooking, in a separate bowl, thoroughly combine ricotta, lemon juice and rind, 1/4 teaspoon salt, pepper and crushed red pepper.
3. heat oil in a large skillet over medium-high heat. add bell pepper and garlic, sauté for 3 minutes.
4. add pasta, spinach, ricotta mixture and pasta water to skillet. cook about 1 minute or until spinach wilts. top with extra salt, pepper and crushed red pepper if desired.
- scattered thoughts of a crafty mom
cook time: tbd
servings: tbd
ingredients:
12-ounces fettuccine
2/3 cup ricotta cheese
4 garlic cloves - minced
2 tablespoons lemon juice
3 cups baby spinach
1 1/2 cups diced red bell pepper
salt
pepper
1 tablespoon olive oil
1/8 teaspoon crushed red pepper
steps:
1. cook pasta according to package directions. drain, reserving 3/4 cup pasta water.
2. while pasta is cooking, in a separate bowl, thoroughly combine ricotta, lemon juice and rind, 1/4 teaspoon salt, pepper and crushed red pepper.
3. heat oil in a large skillet over medium-high heat. add bell pepper and garlic, sauté for 3 minutes.
4. add pasta, spinach, ricotta mixture and pasta water to skillet. cook about 1 minute or until spinach wilts. top with extra salt, pepper and crushed red pepper if desired.
- scattered thoughts of a crafty mom
5.21.2014
lemon-basil ricotta stuffed shells in a champagne cream sauce
prep time: tbd
cook time: tbd
servings: 2 - 4
ingredients:
1 box jumbo shells
1 1/2 cups lemon basil ricotta
1 cup pecorino romano - grated on the largest holes of the box grater
3 tablespoon butter
3 tablespoons flour
1 clove garlic
3/4 cup champagne
1/2 cup heavy cream
salt
pepper
directions:
1. butter a large baking dish. bring a large pot of water to boil and season with salt. cook the jumbo shell pasta two - 3 minutes shy of al dente.
2. meanwhile, season the ricotta with salt and pepper. mix in half of the grated pecorino and set aside.
3. once the pasta is partially cooked, drain well and spread out onto a rimmed baking sheet. with a spoon stuff the shells until the ricotta is gone (you may have left over shells) and place the stuffed shells into the baking dish.
4. in a small sauce pan melt the butter. once melted press in the garlic clove. cook until fragrant and soft, but not browned. whisk in the flour and cook for a minute. pour in the champagne and the cream while whisking. let bubble until slightly thick, 1 - 2 minutes. add some pepper and remove. pour evenly over the stuffed shells. top with remaining cheese.
5. place in a the oven and bake until the cheese has melted and the sauce is bubbly, about 20 - 30 minutes.
- simply scratch
cook time: tbd
servings: 2 - 4
ingredients:
1 box jumbo shells
1 1/2 cups lemon basil ricotta
1 cup pecorino romano - grated on the largest holes of the box grater
3 tablespoon butter
3 tablespoons flour
1 clove garlic
3/4 cup champagne
1/2 cup heavy cream
salt
pepper
directions:
1. butter a large baking dish. bring a large pot of water to boil and season with salt. cook the jumbo shell pasta two - 3 minutes shy of al dente.
2. meanwhile, season the ricotta with salt and pepper. mix in half of the grated pecorino and set aside.
3. once the pasta is partially cooked, drain well and spread out onto a rimmed baking sheet. with a spoon stuff the shells until the ricotta is gone (you may have left over shells) and place the stuffed shells into the baking dish.
4. in a small sauce pan melt the butter. once melted press in the garlic clove. cook until fragrant and soft, but not browned. whisk in the flour and cook for a minute. pour in the champagne and the cream while whisking. let bubble until slightly thick, 1 - 2 minutes. add some pepper and remove. pour evenly over the stuffed shells. top with remaining cheese.
5. place in a the oven and bake until the cheese has melted and the sauce is bubbly, about 20 - 30 minutes.
- simply scratch
4.18.2014
spicy crab linguine with mustard, creme fraiche and herbs
prep time: tbd
cook time: tbd
servings: 4 - 6
ingredients:
1 pound linguine
salt
pepper
1 cup creme fraiche
3 tablespoon dijon mustard
pinch of cayenne
1 pound cooked crab meat
1 serrano or jalapeno chile - seeds removed and finely chopped
2 tablespoons finely cut chives
6 scallions - thinly sliced on an angle
1 tablespoon tarragon leaves - roughly chopped
cilantro sprigs - garnish
steps:
1. put a large pot of water on to boil. add linguine and a generous amount of salt and cook until al dente.
2. meanwhile, in a wide skillet, warm the creme fraiche over medium heat. stir in mustard and cayenne and season with salt and pepper. add crab meat, stir to coat and heat through.
3. drain pasta and add to skillet. toss gently to coat pasta, taking care not to break up the crab meat too much. add the chile, chives, scallions and tarragon and toss to coat. transfer to warm serving dish and garnish with cilantro sprigs.
- new york times, march 2014
cook time: tbd
servings: 4 - 6
ingredients:
1 pound linguine
salt
pepper
1 cup creme fraiche
3 tablespoon dijon mustard
pinch of cayenne
1 pound cooked crab meat
1 serrano or jalapeno chile - seeds removed and finely chopped
2 tablespoons finely cut chives
6 scallions - thinly sliced on an angle
1 tablespoon tarragon leaves - roughly chopped
cilantro sprigs - garnish
steps:
1. put a large pot of water on to boil. add linguine and a generous amount of salt and cook until al dente.
2. meanwhile, in a wide skillet, warm the creme fraiche over medium heat. stir in mustard and cayenne and season with salt and pepper. add crab meat, stir to coat and heat through.
3. drain pasta and add to skillet. toss gently to coat pasta, taking care not to break up the crab meat too much. add the chile, chives, scallions and tarragon and toss to coat. transfer to warm serving dish and garnish with cilantro sprigs.
- new york times, march 2014
3.31.2014
german lasagna
prep time: tbd
cook time: 50 - 60 minutes
servings: 12
ingredients:
3/4 cup butter
3/4 cup flour
1 tablespoon beef bouillon granules
2 teaspoon onion salt
2 teaspoon pepper - divided
1/2 teaspoon white pepper
2 1/4 cups milk
1 14.5-ounce can chicken broth
1 pound smoked kielbasa or polish sausage - chopped
2 eggs
1 1/2 cups small-curd cottage cheese
9 lasagna noodles - cooked and drained
1 16-ounce jar sauerkraut - rinsed and squeezed dry
2 cups shredded monterey jack cheese - divided
steps:
1. in a saucepan, melt butter. stir in flour, bouillon, onion salt, 1 teaspoon pepper and white pepper until smooth. gradually stir in milk and broth. bring to a boil, cook and stir for 2 minutes or until thickened. add sausage and heat through. combine eggs, cottage cheese and remaining pepper in a separate bowl.
2. spread 1 cup sausage mixture in a greased 13 x 9 x 2-inch baking dish. layer with three noodles, 1 third of the sausage mixture, half of the cottage cheese mixture and sauerkraut and 3/4 cup monterey jack. repeat layers. top with the remaining noodles and sausage mixture.
3. cover and bake 350 degrees for 50 - 60 minutes or until bubbly. sprinkle with remaining monterey jack. bake 5 minutes longer or until cheese is melted. let stand for 10 - 15 minutes before cutting.
- unknown
cook time: 50 - 60 minutes
servings: 12
ingredients:
3/4 cup butter
3/4 cup flour
1 tablespoon beef bouillon granules
2 teaspoon onion salt
2 teaspoon pepper - divided
1/2 teaspoon white pepper
2 1/4 cups milk
1 14.5-ounce can chicken broth
1 pound smoked kielbasa or polish sausage - chopped
2 eggs
1 1/2 cups small-curd cottage cheese
9 lasagna noodles - cooked and drained
1 16-ounce jar sauerkraut - rinsed and squeezed dry
2 cups shredded monterey jack cheese - divided
steps:
1. in a saucepan, melt butter. stir in flour, bouillon, onion salt, 1 teaspoon pepper and white pepper until smooth. gradually stir in milk and broth. bring to a boil, cook and stir for 2 minutes or until thickened. add sausage and heat through. combine eggs, cottage cheese and remaining pepper in a separate bowl.
2. spread 1 cup sausage mixture in a greased 13 x 9 x 2-inch baking dish. layer with three noodles, 1 third of the sausage mixture, half of the cottage cheese mixture and sauerkraut and 3/4 cup monterey jack. repeat layers. top with the remaining noodles and sausage mixture.
3. cover and bake 350 degrees for 50 - 60 minutes or until bubbly. sprinkle with remaining monterey jack. bake 5 minutes longer or until cheese is melted. let stand for 10 - 15 minutes before cutting.
- unknown
3.24.2014
spaghetti with shrimp, kale and tomatoes
prep time: tbd
cook time: tbd
servings: 4
ingredients:
1 medium-size bunch black kale - stemmed and washed
salt
2 tablespoon olive oil
12 medium shrimp - peeled and deveined
pepper
2 garlic cloves - minced
1/2 - 1/2 teaspoon red pepper flakes
1 14.5-ounce can chopped tomatoes in juice
1/4 teaspoon sugar
1/2 - 1 teaspoon oregano or thyme
3/4 pound spaghetti
crumbled feta or grated parmesan - garnish
steps:
1. fill a large pasta pot with water and bring to a boil. add salt to taste and add kale. boil 2 - 3 minutes, until tender. transfer to a bowl of cold water. squeeze out excess water. chop medium fine and set aside.
2. season shrimp with salt and pepper to taste. heat olive oil over medium-high heat in a large, heavy skillet or a wide saucepan and add shrimp. do not stir for a minute, then turn shrimp and toss in the pan until seared on the edges, pink and cooked through, about 4 minutes. remove to a plate.
3. turn heat down to medium and add garlic and hot pepper flakes. cook, stirring, until fragrant, 10 - 20 seconds, and stir in tomatoes with liquid, sugar, salt and oregano. turn heat up to medium-high and stir often as tomatoes come to a brisk boil. turn heat down to medium and cook, stirring often, until tomatoes have cooked down and taste very fragrant, about 10 minutes. stir in kale and simmer for another 3 - 5 minutes. stir in shrimp or keep separate, remove from the heat and keep warm. add water if sauce seems dry.
4. bring water in pot back to a boil and add spaghetti. cook al dente, following timing instructions on the package but checking for doneness a minute before the indicated time. set aside 1/2 cup of the cooing water from the pasta, in case you want to moisten the sauce more, drain pasta and toss with tomato and kale mixture. add water from the pata only if you think the mixture seems dry. serve the pasta and top each serving with 3 shrimp if you haven't tossed the shrimp with the sauce. sprinkle feta over the top.
- new york times - february 2014
cook time: tbd
servings: 4
ingredients:
1 medium-size bunch black kale - stemmed and washed
salt
2 tablespoon olive oil
12 medium shrimp - peeled and deveined
pepper
2 garlic cloves - minced
1/2 - 1/2 teaspoon red pepper flakes
1 14.5-ounce can chopped tomatoes in juice
1/4 teaspoon sugar
1/2 - 1 teaspoon oregano or thyme
3/4 pound spaghetti
crumbled feta or grated parmesan - garnish
steps:
1. fill a large pasta pot with water and bring to a boil. add salt to taste and add kale. boil 2 - 3 minutes, until tender. transfer to a bowl of cold water. squeeze out excess water. chop medium fine and set aside.
2. season shrimp with salt and pepper to taste. heat olive oil over medium-high heat in a large, heavy skillet or a wide saucepan and add shrimp. do not stir for a minute, then turn shrimp and toss in the pan until seared on the edges, pink and cooked through, about 4 minutes. remove to a plate.
3. turn heat down to medium and add garlic and hot pepper flakes. cook, stirring, until fragrant, 10 - 20 seconds, and stir in tomatoes with liquid, sugar, salt and oregano. turn heat up to medium-high and stir often as tomatoes come to a brisk boil. turn heat down to medium and cook, stirring often, until tomatoes have cooked down and taste very fragrant, about 10 minutes. stir in kale and simmer for another 3 - 5 minutes. stir in shrimp or keep separate, remove from the heat and keep warm. add water if sauce seems dry.
4. bring water in pot back to a boil and add spaghetti. cook al dente, following timing instructions on the package but checking for doneness a minute before the indicated time. set aside 1/2 cup of the cooing water from the pasta, in case you want to moisten the sauce more, drain pasta and toss with tomato and kale mixture. add water from the pata only if you think the mixture seems dry. serve the pasta and top each serving with 3 shrimp if you haven't tossed the shrimp with the sauce. sprinkle feta over the top.
- new york times - february 2014
3.14.2014
spaghetti squash soup with wild mushrooms
prep time: tbd
cook time: tbd
servings: 4 - 6
ingredients:
1 pound spaghetti squash - halved and seeds discarded
3 tablespoons olive oil
salt
pepper
2 tablespoon unsalted butter
1 medium onion - finely chopped
1 1/4 pounds mixed wild mushrooms - stems discarded and coarsely chopped
3 garlic cloves - finely chopped
2 quarts chicken broth
1 sage sprig
1 cup ditalini pasta
1/4 cup freshly grated parmigiano-reggiano cheese + more fore serving
2 tablespoons snipped chives
steps:
1. preheat the oven to 425 degrees. rub the cut sides of the squash with 1 tablespoon of the olive oil and season with salt and pepper. place the squash cut side down on a baking sheet and roast for 30 minutes, until tender. using a fork, scrape the squash strands into bowls and keep warm.
2. meanwhile, in a large pot, melt the butter in the remaining 2 tablespoons of oil. add the onion and cook over moderate heat, stirring, until golden 5 minutes. add the mushrooms and garlic and cook, stirring, until mushrooms are golden, 7 minutes. add the broth and sage, season with salt and pepper and bring to a boil. add the pasta and cook until al dente, 9 minutes. discard the sage sprig and stir in the 1/4 cup parmigiano-reggiano.
3. ladle the soup over the squash and garnish with the chives. serve with grated cheese.
- food and wine, november 2013
cook time: tbd
servings: 4 - 6
ingredients:
1 pound spaghetti squash - halved and seeds discarded
3 tablespoons olive oil
salt
pepper
2 tablespoon unsalted butter
1 medium onion - finely chopped
1 1/4 pounds mixed wild mushrooms - stems discarded and coarsely chopped
3 garlic cloves - finely chopped
2 quarts chicken broth
1 sage sprig
1 cup ditalini pasta
1/4 cup freshly grated parmigiano-reggiano cheese + more fore serving
2 tablespoons snipped chives
steps:
1. preheat the oven to 425 degrees. rub the cut sides of the squash with 1 tablespoon of the olive oil and season with salt and pepper. place the squash cut side down on a baking sheet and roast for 30 minutes, until tender. using a fork, scrape the squash strands into bowls and keep warm.
2. meanwhile, in a large pot, melt the butter in the remaining 2 tablespoons of oil. add the onion and cook over moderate heat, stirring, until golden 5 minutes. add the mushrooms and garlic and cook, stirring, until mushrooms are golden, 7 minutes. add the broth and sage, season with salt and pepper and bring to a boil. add the pasta and cook until al dente, 9 minutes. discard the sage sprig and stir in the 1/4 cup parmigiano-reggiano.
3. ladle the soup over the squash and garnish with the chives. serve with grated cheese.
- food and wine, november 2013
3.07.2014
pici pasta with dandelion greens
prep time: tbd
cook time: tbd
servings: 2 - 4
ingredients:
12-ounces pici pasta
1 bunch dandelion greens - washed
1 garlic clove - sliced thin
1/2 cup olive oil
2 eggs - lightly beaten
salt
1 teaspoon pepper
1/4 cup grated pecorino romano cheese
2 tablespoon bread crumbs
steps:
1. bring a large pot of water to a boil with 2 tablespoons slat. slice the stems off the dandelion greens until only about 1/2-inch remains. heat the oil and garlic in a saute pan until the garlic becomes fragrant and starts to sizzle. toss in the dandelion greens and move them around the pan. cook partially covered until greens are wilted and softened, about 5 minutes. set aside.
2. meanwhile, cook the pasta until al dente. just before draining, scoop out 1/3 cup of the pasta water and slowly whisk it into the eggs. add the drained pasta to the saute pan, drizzle in the eggs and chili, and then toss everything together. taste for seasoning and add more salt, if needed. stir the pecorino and breadcrumbs together in a little bowl; sprinkle over the pasta and serve.
- goop, february 2014
cook time: tbd
servings: 2 - 4
ingredients:
12-ounces pici pasta
1 bunch dandelion greens - washed
1 garlic clove - sliced thin
1/2 cup olive oil
2 eggs - lightly beaten
salt
1 teaspoon pepper
1/4 cup grated pecorino romano cheese
2 tablespoon bread crumbs
steps:
1. bring a large pot of water to a boil with 2 tablespoons slat. slice the stems off the dandelion greens until only about 1/2-inch remains. heat the oil and garlic in a saute pan until the garlic becomes fragrant and starts to sizzle. toss in the dandelion greens and move them around the pan. cook partially covered until greens are wilted and softened, about 5 minutes. set aside.
2. meanwhile, cook the pasta until al dente. just before draining, scoop out 1/3 cup of the pasta water and slowly whisk it into the eggs. add the drained pasta to the saute pan, drizzle in the eggs and chili, and then toss everything together. taste for seasoning and add more salt, if needed. stir the pecorino and breadcrumbs together in a little bowl; sprinkle over the pasta and serve.
- goop, february 2014
1.20.2014
spicy lobster pasta
prep time: tbd
cook time: tbd
servings:
4
ingredients:
2 1 1/2-pound lobsters
2 tablespoons butter
1 small carrot - chopped
1 bay leaf
a few thyme sprigs
2 tablespoon olive oil
1 small onion - finely diced
4 garlic cloves - minced
1/2 teaspoon hot red pepper flakes
salt
pepper
1/2 cup white wine
2 cups tomato puree
1/2 cup heavy cream
1 pound bucatini pasta
3 tablespoons chopped parsley
1 teaspoon lemon zest
steps:
1. steam or boil lobsters for 5 minutes. cool to room temperature under running water. separate claws and tails from lobster heads. remove tail meat, cut into 1/2-inch slices and set aside. crack claws with mallet, without removing meat, and set aside.
2. with large knife, split lobster heads in half lengthwise and roughly chop tail shell. heat butter in a wide saucepan or skillet over medium high heat. add heads and shells, with any collected juices, and saute for about 1 minute. add carrot, bay leaf and thyme and cook, stirring for 1 minute more. add 3 cups water and simmer rapidly for about 10 minutes to reduce by half. strain, discarding shells, herbs and vegetables. you should yield 1 1/2 cups rich lobster broth.
3. wipe pan with paper towel and return to stovetop over medium-high heat. warm the olive oil, then add diced onion, garlic and hot pepper flakes. season generously with salt and pepper. cook, stirring, until onions are completely soft, about 10 - 15 minutes. take care not to let onion mixture brown.
4. add wine and simmer rapidly for 2 minutes, then add tomato puree and lobster broth. simmer for 5 minutes, then add cream and simmer until sauce has thickened somewhat, about 5 minutes more. turn off heat and adjust seasoning (it should be spicy).
5. bring a large pot of well-salted water to a boil. ad pasta an cook until al dente. reheat sauce, add cracked lobster claws and simmer for 2 minutes. add sliced lobster meat and cook for a minute or less, until just heated through. mix parsley and lemon zest together. drain pasta and add to sauce, tossing to coat noodles and distribute lobster meat, then transfer to a warm bowl or platter. arrange one claw on top of each serving and sprinkle with parsley mixture.
- new york times, january 2014
cook time: tbd
servings:
4
ingredients:
2 1 1/2-pound lobsters
2 tablespoons butter
1 small carrot - chopped
1 bay leaf
a few thyme sprigs
2 tablespoon olive oil
1 small onion - finely diced
4 garlic cloves - minced
1/2 teaspoon hot red pepper flakes
salt
pepper
1/2 cup white wine
2 cups tomato puree
1/2 cup heavy cream
1 pound bucatini pasta
3 tablespoons chopped parsley
1 teaspoon lemon zest
steps:
1. steam or boil lobsters for 5 minutes. cool to room temperature under running water. separate claws and tails from lobster heads. remove tail meat, cut into 1/2-inch slices and set aside. crack claws with mallet, without removing meat, and set aside.
2. with large knife, split lobster heads in half lengthwise and roughly chop tail shell. heat butter in a wide saucepan or skillet over medium high heat. add heads and shells, with any collected juices, and saute for about 1 minute. add carrot, bay leaf and thyme and cook, stirring for 1 minute more. add 3 cups water and simmer rapidly for about 10 minutes to reduce by half. strain, discarding shells, herbs and vegetables. you should yield 1 1/2 cups rich lobster broth.
3. wipe pan with paper towel and return to stovetop over medium-high heat. warm the olive oil, then add diced onion, garlic and hot pepper flakes. season generously with salt and pepper. cook, stirring, until onions are completely soft, about 10 - 15 minutes. take care not to let onion mixture brown.
4. add wine and simmer rapidly for 2 minutes, then add tomato puree and lobster broth. simmer for 5 minutes, then add cream and simmer until sauce has thickened somewhat, about 5 minutes more. turn off heat and adjust seasoning (it should be spicy).
5. bring a large pot of well-salted water to a boil. ad pasta an cook until al dente. reheat sauce, add cracked lobster claws and simmer for 2 minutes. add sliced lobster meat and cook for a minute or less, until just heated through. mix parsley and lemon zest together. drain pasta and add to sauce, tossing to coat noodles and distribute lobster meat, then transfer to a warm bowl or platter. arrange one claw on top of each serving and sprinkle with parsley mixture.
- new york times, january 2014
11.25.2013
cavatelli with brown butter beets, ricotta and pistachios
prep time: tbd
cook time: tbd
servings: 4
ingredients:
1 1/2 cups whole milk ricotta
1/4 teaspoon finely grated orange zest
1 1/2 teaspoon chopped fresh sage
1 1/4 teaspoon salt
1/2 teaspoon pepper
6 tablespoons unsalted butter
1 1/2 pounds beets - peeled and finely grated in a food processor
1 1/2 teaspoon balsamic vinegar
3/4 pound fresh or dried cavatelli
1/2 cup freshly grated parmigiano-reggiano
1/4 cup chopped pistachios
steps:
1. in a small bowl, combine ricotta, orange zest and sage. season with salt and pepper to taste. cover and refrigerate until ready to use.
2. in a large heavy skillet over medium heat, melt 5 tablespoons of butter. cook until foam subsides and butter is a deep hazelnut color, about 5 minutes. stir in beets and season with 1 1/4 teaspoons salt and 1/2 teaspoon pepper. reduce heat to low, cover and cook until beets are very tender, about 10 - 15 minutes. stir in vinegar. season with additional salt and pepper if needed.
3. meanwhile, in a large pot of boiling salted water, cook cavatelli until al dente. drain, reserving 1/3 cup cooking liquid. transfer pasta to a large warmed serving bowl. toss with remaining 1 tablespoon butter, the grated cheese and most of the reserved liquid. toss well, add remaining cooking liquid if necessary to reach a creamy consistency. stir in beet mixture. season with salt and pepper. dollop spoonfuls of seasoned ricotta on top of pasta and sprinkle with pistachios and pepper.
- new york times, october 2013
cook time: tbd
servings: 4
ingredients:
1 1/2 cups whole milk ricotta
1/4 teaspoon finely grated orange zest
1 1/2 teaspoon chopped fresh sage
1 1/4 teaspoon salt
1/2 teaspoon pepper
6 tablespoons unsalted butter
1 1/2 pounds beets - peeled and finely grated in a food processor
1 1/2 teaspoon balsamic vinegar
3/4 pound fresh or dried cavatelli
1/2 cup freshly grated parmigiano-reggiano
1/4 cup chopped pistachios
steps:
1. in a small bowl, combine ricotta, orange zest and sage. season with salt and pepper to taste. cover and refrigerate until ready to use.
2. in a large heavy skillet over medium heat, melt 5 tablespoons of butter. cook until foam subsides and butter is a deep hazelnut color, about 5 minutes. stir in beets and season with 1 1/4 teaspoons salt and 1/2 teaspoon pepper. reduce heat to low, cover and cook until beets are very tender, about 10 - 15 minutes. stir in vinegar. season with additional salt and pepper if needed.
3. meanwhile, in a large pot of boiling salted water, cook cavatelli until al dente. drain, reserving 1/3 cup cooking liquid. transfer pasta to a large warmed serving bowl. toss with remaining 1 tablespoon butter, the grated cheese and most of the reserved liquid. toss well, add remaining cooking liquid if necessary to reach a creamy consistency. stir in beet mixture. season with salt and pepper. dollop spoonfuls of seasoned ricotta on top of pasta and sprinkle with pistachios and pepper.
- new york times, october 2013
11.01.2013
corn shells n'cheese with sun dried tomatoes
prep time: tbd
cook time: tbd
servings: 4
ingredients:
1 pound corn shells
2 anchovies
4 - 5 sundried tomatoes
8 ounces mascarpone
1/2 cup milk
1/2 cup cream
1 cup tightly packed grated parmesan cheese + more to taste
slat
pepper
2 tablespoons unsalted butter
1 sprig of thyme - garnish
ingredients:
1. bring a large pot of water to a rolling boil and salt generously. drop in pasta. preheat oven to broil. meanwhile, add a tablespoon of butter to a large frying pan over medium heat. add garlic and cook for a minute until soft and fragrant, being careful not to burn the butter. add the cream and milk and cook for a minute. allow to rest.
2. in a large blender, add the garlic mixture along with the mascarpone, paremsan, sundried tomatoes and anchovies. blend until combined.
3. when shells are al dente, drain and add to a baking dish. pour the cheese mixture over the shells and mix to combine. season with slat and pepper. thickly grate a layer of parmesan over the shells, and add a sprig of thyme on top.
4. pop the shells under the broiler for about 1 minute or two until the cheese begins to bubble and brown.
- goop, october 2013
cook time: tbd
servings: 4
ingredients:
1 pound corn shells
2 anchovies
4 - 5 sundried tomatoes
8 ounces mascarpone
1/2 cup milk
1/2 cup cream
1 cup tightly packed grated parmesan cheese + more to taste
slat
pepper
2 tablespoons unsalted butter
1 sprig of thyme - garnish
ingredients:
1. bring a large pot of water to a rolling boil and salt generously. drop in pasta. preheat oven to broil. meanwhile, add a tablespoon of butter to a large frying pan over medium heat. add garlic and cook for a minute until soft and fragrant, being careful not to burn the butter. add the cream and milk and cook for a minute. allow to rest.
2. in a large blender, add the garlic mixture along with the mascarpone, paremsan, sundried tomatoes and anchovies. blend until combined.
3. when shells are al dente, drain and add to a baking dish. pour the cheese mixture over the shells and mix to combine. season with slat and pepper. thickly grate a layer of parmesan over the shells, and add a sprig of thyme on top.
4. pop the shells under the broiler for about 1 minute or two until the cheese begins to bubble and brown.
- goop, october 2013
10.30.2013
brown rice spaghetti alla puttanesca
prep time: tbd
cook time: tbd
servings: 4
ingredients:
1 pound brown rice spaghetti
2 14-ounce cans plum tomatoes
4 anchovies - chopped
3 cloves garlic - minced
1 teaspoon capers
1 large pinch red chili flakes
olive oil
salt
pepper
parmesan
parsley - chopped
steps:
1. bring a large pot of water to a rolling boil and salt generously. drop in the spaghetti and stir throughout to keep from sticking. meanwhile, coat a large frying pan with olive oil (about 2 tablespoons) and add the garlic and red chlli flakes. cook until soft and fragrant, about a minute and then add the anchovies and stir until they start to melt. add the capers, crushing them gently with the back of a wooden spoon. add the canned tomatoes and bring the heat down to a low simmer. cook for about 20 minutes.
2. when pasta is al dente, reserve 1/2 cup of the pasta water and drain. add the water to the puttanesca along with the spaghetti. garnish with parmesan and parsley.
- goop, october 2013
cook time: tbd
servings: 4
ingredients:
1 pound brown rice spaghetti
2 14-ounce cans plum tomatoes
4 anchovies - chopped
3 cloves garlic - minced
1 teaspoon capers
1 large pinch red chili flakes
olive oil
salt
pepper
parmesan
parsley - chopped
steps:
1. bring a large pot of water to a rolling boil and salt generously. drop in the spaghetti and stir throughout to keep from sticking. meanwhile, coat a large frying pan with olive oil (about 2 tablespoons) and add the garlic and red chlli flakes. cook until soft and fragrant, about a minute and then add the anchovies and stir until they start to melt. add the capers, crushing them gently with the back of a wooden spoon. add the canned tomatoes and bring the heat down to a low simmer. cook for about 20 minutes.
2. when pasta is al dente, reserve 1/2 cup of the pasta water and drain. add the water to the puttanesca along with the spaghetti. garnish with parmesan and parsley.
- goop, october 2013
10.28.2013
quinoa rigatoni with artichokes and fried rosemary
prep time: tbd
cook time: tbd
servings: 4
ingredients:
1 pound quinoa rigatoni
2 - 3 sprigs fresh rosemary
2 - 3 cloves garlic - sliced
1 small jar of artichokes
olive oil
salt
pepper
parmesan
steps:
1. bring a large pot of water to a rolling boil and salt generously. drop in pasta. meanwhile, coat the bottom of a large frying pan with olive oil (about 2 tablespoons) and place over medium-high heat. add rosemary and fry for a minute in the hot oil to release the flavor. turn the heat down to medium and add the garlic. cook until soft and fragrant, about a minute, and then add the artichokes, breaking them up with your fingers while you drop them in. add about half of the liquid from the jar, season with salt and pepper and stir, cooking for about another minute.
2. When the past is al dente, drain, reserving 1/2 cup of pasta water. add the water to the pan with the pasta, stir and grate a log of parmesan over the top.
- goop, october 2013
cook time: tbd
servings: 4
ingredients:
1 pound quinoa rigatoni
2 - 3 sprigs fresh rosemary
2 - 3 cloves garlic - sliced
1 small jar of artichokes
olive oil
salt
pepper
parmesan
steps:
1. bring a large pot of water to a rolling boil and salt generously. drop in pasta. meanwhile, coat the bottom of a large frying pan with olive oil (about 2 tablespoons) and place over medium-high heat. add rosemary and fry for a minute in the hot oil to release the flavor. turn the heat down to medium and add the garlic. cook until soft and fragrant, about a minute, and then add the artichokes, breaking them up with your fingers while you drop them in. add about half of the liquid from the jar, season with salt and pepper and stir, cooking for about another minute.
2. When the past is al dente, drain, reserving 1/2 cup of pasta water. add the water to the pan with the pasta, stir and grate a log of parmesan over the top.
- goop, october 2013
10.23.2013
lasagna with pistou and mushrooms
prep time: tbd
cook time: 35 - 40 minutes
servings: 6
pistou ingredients:
1 cup, tightly packed, basil leaves
1 large garlic clove - peeled and halved
salt
3 tablespoons olive oil
1 ounce parmesan - grated
lasagna ingredients:
1 egg
1/2 pound fresh ricotta
salt
pepper
2 tablespoons olive oil
1 pound mushrooms - sliced
1 garlic clove - minced
2 tablespoons dry white wine
6 - 8 ounces no-boil lasagna noodles
1/2 cup freshly grated parmesan
pistou steps:
1. grind the basil leaves and garlic in a food processor fitted with the steel blade, or in a mortar and pestle. add salt to taste and slowly drizzle in the olive oil. blend or grind until smooth. blend in the parmean and set aside.
lasagna steps:
1. in a medium size bowl whisk the egg and add the ricotta and the pistou. whisk to blend well.
2. heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy skillet and add the mushrooms. do not stir for about 1 minute, then shake the pan and cook, stirring occasionally, until the mushrooms are moist and beginning to soften. add a generous pinch of salt ane the garlic and cook, stirring, for another minute or two. add the wine if using, or a couple of tablespoons of water or stock and cook, stirring, until the mushrooms are tender and fragrant, another couple of minutes. season to taste with salt and pepper. remove from the heat.
3. preheat the oven to 350 degrees. lightly oil a rectangular baking dish with olive oil. spread a small spoonful of the ricotta mixture in a thin layer over the bottom of the baking dish. top with a layer of lasagna noodles. top the noodles with a thing layer of ricotta, spooning on a few dollops then spreading it with an offset or a rubber spatula. top the ricotta with half the mushrooms, and sprinkle parmesan over the mushrooms. repeat the layers, then add a final layer of lasagna noodles topped with ricotta and paremesan. make sure that the noodles are covered with ricotta and that there are no dry exposed edges. drizzle a little bit of olive oil over the top.
4. cover the baking dish tightly with foil and place in the oven. bake 35 - 40 minutes, until the noodles are tender and the mixture is bubbling. remove from the heat and allow to sit for 5 - 10 minute before serving.
- new york times, september 2013
cook time: 35 - 40 minutes
servings: 6
pistou ingredients:
1 cup, tightly packed, basil leaves
1 large garlic clove - peeled and halved
salt
3 tablespoons olive oil
1 ounce parmesan - grated
lasagna ingredients:
1 egg
1/2 pound fresh ricotta
salt
pepper
2 tablespoons olive oil
1 pound mushrooms - sliced
1 garlic clove - minced
2 tablespoons dry white wine
6 - 8 ounces no-boil lasagna noodles
1/2 cup freshly grated parmesan
pistou steps:
1. grind the basil leaves and garlic in a food processor fitted with the steel blade, or in a mortar and pestle. add salt to taste and slowly drizzle in the olive oil. blend or grind until smooth. blend in the parmean and set aside.
lasagna steps:
1. in a medium size bowl whisk the egg and add the ricotta and the pistou. whisk to blend well.
2. heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy skillet and add the mushrooms. do not stir for about 1 minute, then shake the pan and cook, stirring occasionally, until the mushrooms are moist and beginning to soften. add a generous pinch of salt ane the garlic and cook, stirring, for another minute or two. add the wine if using, or a couple of tablespoons of water or stock and cook, stirring, until the mushrooms are tender and fragrant, another couple of minutes. season to taste with salt and pepper. remove from the heat.
3. preheat the oven to 350 degrees. lightly oil a rectangular baking dish with olive oil. spread a small spoonful of the ricotta mixture in a thin layer over the bottom of the baking dish. top with a layer of lasagna noodles. top the noodles with a thing layer of ricotta, spooning on a few dollops then spreading it with an offset or a rubber spatula. top the ricotta with half the mushrooms, and sprinkle parmesan over the mushrooms. repeat the layers, then add a final layer of lasagna noodles topped with ricotta and paremesan. make sure that the noodles are covered with ricotta and that there are no dry exposed edges. drizzle a little bit of olive oil over the top.
4. cover the baking dish tightly with foil and place in the oven. bake 35 - 40 minutes, until the noodles are tender and the mixture is bubbling. remove from the heat and allow to sit for 5 - 10 minute before serving.
- new york times, september 2013
10.21.2013
farfalle with roased peppers, peas, feta and yogurt
prep time: tbd
cook time: tbd
servings: 4
ingredients;
1 large red pepper - roasted and peeled
2 ounces feta
1/4 cup plain yogurt
1 - 2 garlic cloves - pureed
2 tablespoons olive oil
2 tablespoon slivered basil leaves
2 teaspoons fresh marjoram or oregano leaves - chopped
pepper
salt
3/4 pound farfalle
1 cup frozen peas
steps:
1. begin heating a large pot of water for the pasta. meanwhile seed the pepper, holding it over a bowl to catch juices. cut in small dice and place in another bowl. strain any juices into the bowl and season with salt and pepper.
2. in a large bowl, mash together the feta and the yogurt and add the pureed garlic. stir in the olive oil, pepper with its juices, basil and marjoram.
3. when the water for the pasta comes to boil, salt generously and add the farfelle. set the timer for 5 minutes ane add the peas. boil for another 5 minutes, until the farfalle is cooked al dente. ladle 2 - 4 tablespoons of the cooking water into the yogurt mixture. drain the pasta and add to the bowl with the yogurt and peppers, toss together and serve. garnish each serving with slivered basil and crumbled feta.
- new york times, september 2013
cook time: tbd
servings: 4
ingredients;
1 large red pepper - roasted and peeled
2 ounces feta
1/4 cup plain yogurt
1 - 2 garlic cloves - pureed
2 tablespoons olive oil
2 tablespoon slivered basil leaves
2 teaspoons fresh marjoram or oregano leaves - chopped
pepper
salt
3/4 pound farfalle
1 cup frozen peas
steps:
1. begin heating a large pot of water for the pasta. meanwhile seed the pepper, holding it over a bowl to catch juices. cut in small dice and place in another bowl. strain any juices into the bowl and season with salt and pepper.
2. in a large bowl, mash together the feta and the yogurt and add the pureed garlic. stir in the olive oil, pepper with its juices, basil and marjoram.
3. when the water for the pasta comes to boil, salt generously and add the farfelle. set the timer for 5 minutes ane add the peas. boil for another 5 minutes, until the farfalle is cooked al dente. ladle 2 - 4 tablespoons of the cooking water into the yogurt mixture. drain the pasta and add to the bowl with the yogurt and peppers, toss together and serve. garnish each serving with slivered basil and crumbled feta.
- new york times, september 2013
3.29.2013
white macaroni and cheese
prep time: tbd
cook time: tbd
servings: 6 - 8
ingredients:
unsalted butter
salt
1 pound pasta - farfalle, macaroni or shells
6 ounces brie - rind removed and cheese cut into chunks
4 ounces cream cheese - softened and cubed
3 large eggs - lightly beaten
1 cup mascarpone
3 ounces parmigiano-reggiano - grated
3/4 teaspoon pepper
1/4 teaspoon grated nutmeg
steps:
1. heat oven to 375 degrees. butter a 2-quart gratin dish. bring a large pot of heavily salted water to a boil. cook pasta to al dente. drain well.
2. transfer pasta to a large bowl and toss immediately with brie and cream cheese until melted and smooth. in a separate bowl, whisk together eggs, mascarpone and parmigiano. stir egg mixture into pasta. season with pepper and nutmeg.
3. turn pasta into prepared pan. bake until golden brown and bubbling, about 30 minutes. serve immediately.
- new york times, march 2013
cook time: tbd
servings: 6 - 8
ingredients:
unsalted butter
salt
1 pound pasta - farfalle, macaroni or shells
6 ounces brie - rind removed and cheese cut into chunks
4 ounces cream cheese - softened and cubed
3 large eggs - lightly beaten
1 cup mascarpone
3 ounces parmigiano-reggiano - grated
3/4 teaspoon pepper
1/4 teaspoon grated nutmeg
steps:
1. heat oven to 375 degrees. butter a 2-quart gratin dish. bring a large pot of heavily salted water to a boil. cook pasta to al dente. drain well.
2. transfer pasta to a large bowl and toss immediately with brie and cream cheese until melted and smooth. in a separate bowl, whisk together eggs, mascarpone and parmigiano. stir egg mixture into pasta. season with pepper and nutmeg.
3. turn pasta into prepared pan. bake until golden brown and bubbling, about 30 minutes. serve immediately.
- new york times, march 2013
2.22.2013
whole-wheat pasta with kale and fontina
prep time: 10 minutes
cook time: 20 minutes
servings: 4 - 6
ingredients:
4 slices bacon - cut into 1/2-inch strips
3 garlic cloves - thinly sliced
1 bunch kale - thick stems trimmed, leaves coarsely chopped
salt
pepper
2 cups chicken broth
1 pound whole-wheat spaghetti
1/2 cup coarsely chopped fontina cheese
steps:
1. cook bacon in a large skillet over medium-low heat, turning occasionally, until browned and crisp, 8 - 10 minutes. transfer with a slotted spoon to a paper towel-lined plate to drain. pour off all but 3 tablespoons rendered fat.
2. cook garlic in same skillet over medium heat until golden, stirring frequently, 2 minutes. add half the kale, cook, tossing until just wilted, 2 minutes. add remaining kale, and season with salt and pepper, cook, tossing, until all kale has wilted, 2 minutes. add broth, cover. simmer until kale is tender, 10 minutes.
3. meanwhile, cook pasta in a large pot of boiling salted water until al dente, according to package instructions. drain, reserving 1 cup cooking water. return pasta to pot. add kale and fontina, toss to combine. season with salt and pepper. add reserved cooking water as desired. divide pasta among plates, top with reserved bacon.
- martha stewart
cook time: 20 minutes
servings: 4 - 6
ingredients:
4 slices bacon - cut into 1/2-inch strips
3 garlic cloves - thinly sliced
1 bunch kale - thick stems trimmed, leaves coarsely chopped
salt
pepper
2 cups chicken broth
1 pound whole-wheat spaghetti
1/2 cup coarsely chopped fontina cheese
steps:
1. cook bacon in a large skillet over medium-low heat, turning occasionally, until browned and crisp, 8 - 10 minutes. transfer with a slotted spoon to a paper towel-lined plate to drain. pour off all but 3 tablespoons rendered fat.
2. cook garlic in same skillet over medium heat until golden, stirring frequently, 2 minutes. add half the kale, cook, tossing until just wilted, 2 minutes. add remaining kale, and season with salt and pepper, cook, tossing, until all kale has wilted, 2 minutes. add broth, cover. simmer until kale is tender, 10 minutes.
3. meanwhile, cook pasta in a large pot of boiling salted water until al dente, according to package instructions. drain, reserving 1 cup cooking water. return pasta to pot. add kale and fontina, toss to combine. season with salt and pepper. add reserved cooking water as desired. divide pasta among plates, top with reserved bacon.
- martha stewart
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