1 lb. whole milk or 1% cottage cheese
2 large eggs, lightly beaten
3 oz. grated Parmesan cheese (about 1 1/2 c.), divided
Salt
1 lb. ziti
1 tbsp. extra-virgin olive oil
20 oz. turkey Italian sausage
1/2 c. yellow onion, finely chopped
5 med. cloves garlic, minced or pressed
1 (28 oz.) can tomato sauce
1 (14.5 oz) can diced tomatoes
1 tsp. dried oregano
1/2 c. plus 2 tbsp. chopped fresh basil leaves, divided
1 tsp. sugar
Ground black pepper
3/4 tsp. cornstarch
1 c. heavy cream (or whole milk)
8 oz. low-moisture mozzarella, cut into 1/4-inch pieces
Center a rack in the oven and preheat to 350°F. Whisk cottage cheese, eggs, and 1 c. parmesan cheese together in a medium bowl; set aside. Bring a large pot of water to boil. Stir in 1 tbsp. salt and pasta; cook until pasta begins to soften but is not yet cooked through, 5 to 7 minutes. Drain pasta and leave in colander.
Meanwhile, heat olive oil in skillet over medium heat. Crumble in turkey sausage and cook until nearly browned. Add onion and garlic and continue to cook until onion is softened and sausage is completely browned. Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Remove from heat and stir in 1/2 c. basil and sugar, and season with salt and pepper.
In a small bowl stir together cornstarch and heavy cream. Transfer mixture to the now-empty stockpot over medium heat. Bring to a simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 1/2 c. tomato sauce, and 3/4 c. mozzarella. Stir to combine. Add pasta and toss to coat thoroughly with sauce.
Transfer pasta to a 9- x 13-inch baking dish and spread remaining tomato sauce evenly over the top. Sprinkle remaining mozzarella and parmesan over the top. Cover baking dish tightly with foil and bake for 30 minutes.
Remove foil from pan and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool 20 minutes. Sprinkle with remaining 2 tbsp. basil and serve.
Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts
Friday, July 24, 2009
Friday, July 10, 2009
Lobster Ravioli in a Champagne Cream Sauce
Ravioli:
4 lobster tails
4 tbsp. butter
3 to 4 shallots, finely minced
2 cloves garlic, minced
3 to 4 oz. cremini mushrooms, finely chopped
1 1/2 c. ricotta cheese
1/2 c. Parmesan cheese
Salt and pepper
2 1/2 to 3 batches homemade pasta
Sauce:
6 tbsp. butter, divided
2 shallots, finely minced
2 carrots, peeled and thinly sliced
2 tbsp. tomato puree
1 1/2 c. chicken stock
3/4 c. champagne
3 tbsp. flour
Heavy cream
Remove meat from lobster tails. Roughly chop and set aside. In a large skillet, melt butter over medium-high heat. Add shallots and garlic and saute for a few minutes. Add chopped mushrooms and saute a few minutes more. Once shallots are tender, add lobster meat to the skillet and cook, stirring, just until cooked through (this only takes a few minutes). When lobster is cooked, transfer mixture to a cutting board and chop fine with a large knife. Transfer to a bowl. Add ricotta and parmesan cheeses, and season with salt and pepper. Mix well.
Roll out pasta into long sheets. Scoop a couple tsp. lobster filling and roll into a ball. Place on one sheet of the pasta. Continue topping with filling balls every few inches. Once the sheet is covered with filling balls, lay another long sheet of pasta over the top. Press the top sheet down and mold around filling balls (if sheets don’t stick together easily, wet your finger with water or egg and brush lightly between the two sheets). Cut ravioli into desired shapes with a pastry or ravioli cutter. Repeat this process until remaining filling and/or pasta is used up. At this point, you can cook ravioli in boiling water or freeze.
If freezing, transfer finished ravioli to a lightly floured surface and allow to dry for 30 to 60 minutes. Place in a plastic freezer bag and freeze until ready to cook. To cook, drop frozen ravioli into boiling water and boil until cooked to your liking (about 7 to 9 minutes).
To make sauce, melt 3 tbsp. butter in a skillet. Add shallots and carrots and saute until shallots are tender. Add tomato puree; stir and cook until tomato has begun to caramelize a bit, 2 to 3 minutes. Add chicken stock and champagne and stir. Bring to a boil, then reduce to a simmer and allow to reduce to about 1/3. Once sauce has reduced, in small saucepan melt remaining 3 tbsp. butter. Add flour and whisk, cooking 2 to 3 minutes to form a roux. Add roux to skillet and mix well. Whisk in heavy cream until sauce has reached desired consistency (can also add in a bit more champagne at this point). Pass sauce through a strainer to remove carrots and shallots. Serve warm atop the ravioli.
Makes about 70 ravioli.
4 lobster tails
4 tbsp. butter
3 to 4 shallots, finely minced
2 cloves garlic, minced
3 to 4 oz. cremini mushrooms, finely chopped
1 1/2 c. ricotta cheese
1/2 c. Parmesan cheese
Salt and pepper
2 1/2 to 3 batches homemade pasta
Sauce:
6 tbsp. butter, divided
2 shallots, finely minced
2 carrots, peeled and thinly sliced
2 tbsp. tomato puree
1 1/2 c. chicken stock
3/4 c. champagne
3 tbsp. flour
Heavy cream
Remove meat from lobster tails. Roughly chop and set aside. In a large skillet, melt butter over medium-high heat. Add shallots and garlic and saute for a few minutes. Add chopped mushrooms and saute a few minutes more. Once shallots are tender, add lobster meat to the skillet and cook, stirring, just until cooked through (this only takes a few minutes). When lobster is cooked, transfer mixture to a cutting board and chop fine with a large knife. Transfer to a bowl. Add ricotta and parmesan cheeses, and season with salt and pepper. Mix well.
Roll out pasta into long sheets. Scoop a couple tsp. lobster filling and roll into a ball. Place on one sheet of the pasta. Continue topping with filling balls every few inches. Once the sheet is covered with filling balls, lay another long sheet of pasta over the top. Press the top sheet down and mold around filling balls (if sheets don’t stick together easily, wet your finger with water or egg and brush lightly between the two sheets). Cut ravioli into desired shapes with a pastry or ravioli cutter. Repeat this process until remaining filling and/or pasta is used up. At this point, you can cook ravioli in boiling water or freeze.
If freezing, transfer finished ravioli to a lightly floured surface and allow to dry for 30 to 60 minutes. Place in a plastic freezer bag and freeze until ready to cook. To cook, drop frozen ravioli into boiling water and boil until cooked to your liking (about 7 to 9 minutes).
To make sauce, melt 3 tbsp. butter in a skillet. Add shallots and carrots and saute until shallots are tender. Add tomato puree; stir and cook until tomato has begun to caramelize a bit, 2 to 3 minutes. Add chicken stock and champagne and stir. Bring to a boil, then reduce to a simmer and allow to reduce to about 1/3. Once sauce has reduced, in small saucepan melt remaining 3 tbsp. butter. Add flour and whisk, cooking 2 to 3 minutes to form a roux. Add roux to skillet and mix well. Whisk in heavy cream until sauce has reached desired consistency (can also add in a bit more champagne at this point). Pass sauce through a strainer to remove carrots and shallots. Serve warm atop the ravioli.
Makes about 70 ravioli.
Monday, March 30, 2009
Fusilli with Spinach and Asiago Cheese
1 lb. fusilli pasta
1/4 c. olive oil
1 garlic clove, minced
1 (9-oz.) bag fresh spinach, roughly chopped
8 oz. (1/2 pint) cherry tomatoes, halved
1 c. (about 3 1/2-oz.) grated Asiago cheese
1/2 c. grated parmesan cheese
1 tsp. salt
3/4 tsp. freshly ground black pepper
Bring a large pot of salted water to a boil over high heat. Add pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 c. cooking liquid.
Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add garlic and cook until fragrant, about 2 minutes. Add spinach and tomatoes and cook until spinach wilts, about 2 more minutes. Add cooked pasta and toss. Add cheeses, salt, pepper, and pasta water and stir to combine.
Transfer pasta to a serving plate and serve.
1/4 c. olive oil
1 garlic clove, minced
1 (9-oz.) bag fresh spinach, roughly chopped
8 oz. (1/2 pint) cherry tomatoes, halved
1 c. (about 3 1/2-oz.) grated Asiago cheese
1/2 c. grated parmesan cheese
1 tsp. salt
3/4 tsp. freshly ground black pepper
Bring a large pot of salted water to a boil over high heat. Add pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 c. cooking liquid.
Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add garlic and cook until fragrant, about 2 minutes. Add spinach and tomatoes and cook until spinach wilts, about 2 more minutes. Add cooked pasta and toss. Add cheeses, salt, pepper, and pasta water and stir to combine.
Transfer pasta to a serving plate and serve.
Wednesday, January 28, 2009
Crockpot Cheesy Penne
1 lb. sweet Italian sausage
1 (15 oz.) can tomato sauce
1 (14 oz.) can diced tomatoes
1 tsp. oregano
1 tsp. garlic powder
Salt & pepper, to taste
1/4 c. olive oil
2 tsp. granulated sugar
1/2 to 3/4 lb. penne pasta
1 c. shredded mozzarella or Monterey Jack
Parmesan cheese
Cook sausage in frying pan on medium heat until browned and crumbly. Drain well. Place in crock pot. Add sauce, tomatoes, oregano, garlic powder, salt, pepper, oil, and sugar; stir well. Cook on low 7 to 8 hours or high 4 to 6 hours.
Salt large pot of water and cook penne 4 to 5 minutes less than directions on box call for (about 7 or 8 minutes).
About a half hour before you are ready to eat, add penne to crockpot and stir well. Top with shredded cheese. Continue to cook on high for 15 to 20 minutes or until pasta is tender and heated and cheese has melted. Top with parmesan cheese to serve.
1 (15 oz.) can tomato sauce
1 (14 oz.) can diced tomatoes
1 tsp. oregano
1 tsp. garlic powder
Salt & pepper, to taste
1/4 c. olive oil
2 tsp. granulated sugar
1/2 to 3/4 lb. penne pasta
1 c. shredded mozzarella or Monterey Jack
Parmesan cheese
Cook sausage in frying pan on medium heat until browned and crumbly. Drain well. Place in crock pot. Add sauce, tomatoes, oregano, garlic powder, salt, pepper, oil, and sugar; stir well. Cook on low 7 to 8 hours or high 4 to 6 hours.
Salt large pot of water and cook penne 4 to 5 minutes less than directions on box call for (about 7 or 8 minutes).
About a half hour before you are ready to eat, add penne to crockpot and stir well. Top with shredded cheese. Continue to cook on high for 15 to 20 minutes or until pasta is tender and heated and cheese has melted. Top with parmesan cheese to serve.
Thursday, January 22, 2009
Basic Egg Pasta
4 lg. eggs
1 tbsp. water, plus more as needed
1 tbsp. olive oil
3 1/2 c. sifted all-purpose flour
1/2 tsp. salt
In the bowl of a stand mixer fitted with paddle attachment, combine eggs, 1 tbsp. water, olive oil, flour, and salt. Mix on low speed until ingredients are well-mixed and a dough begins to form. If mixture is not coming together add more water, 1 tbsp. at a time, just until dough is formed. Remove dough from mixer and transfer to a work surface. Knead 1 to 2 minutes by hand. Cover with a clean towel and let rest for 20 minutes before proceeding.
Divide dough into four equal pieces. Flatten each piece with a rolling pin until it is flat enough to go through the pasta sheet roller at its widest setting. Run dough through the sheet roller on its widest setting once. Remove sheet from roller and lay it on work surface lengthwise. Bring both outside edges into the middle, folding sheet into thirds. Flatten with rolling pin until flat enough to go through sheet roller on widest setting once again. Pass folded sheet through roller, open end first. Remove sheet from roller and lay it on work surface lengthwise once again. Fold sheet into thirds as before, flatten with rolling pin and pass through roller once again. Continue this pattern until dough is smooth and supple, approximately six times total.
Pass dough through pasta sheet roller at narrowing widths (folding is no longer necessary), narrowing it one setting at a time, until dough has reached thinness you desire. (If at any time the sheet becomes too unwieldy, simply cut it in half and work with each half individually.) Set sheet aside, cover with a towel and repeat the entire process with the remaining three segments of dough.
Once all pasta sheets are finished, pass through a noodle cutter if desired.
Cook pasta in a large pot of boiling water until al dente, 2 to 5 minutes. Drain well and serve. Makes about 1 1/4 lb. pasta.
1 tbsp. water, plus more as needed
1 tbsp. olive oil
3 1/2 c. sifted all-purpose flour
1/2 tsp. salt
In the bowl of a stand mixer fitted with paddle attachment, combine eggs, 1 tbsp. water, olive oil, flour, and salt. Mix on low speed until ingredients are well-mixed and a dough begins to form. If mixture is not coming together add more water, 1 tbsp. at a time, just until dough is formed. Remove dough from mixer and transfer to a work surface. Knead 1 to 2 minutes by hand. Cover with a clean towel and let rest for 20 minutes before proceeding.
Divide dough into four equal pieces. Flatten each piece with a rolling pin until it is flat enough to go through the pasta sheet roller at its widest setting. Run dough through the sheet roller on its widest setting once. Remove sheet from roller and lay it on work surface lengthwise. Bring both outside edges into the middle, folding sheet into thirds. Flatten with rolling pin until flat enough to go through sheet roller on widest setting once again. Pass folded sheet through roller, open end first. Remove sheet from roller and lay it on work surface lengthwise once again. Fold sheet into thirds as before, flatten with rolling pin and pass through roller once again. Continue this pattern until dough is smooth and supple, approximately six times total.
Pass dough through pasta sheet roller at narrowing widths (folding is no longer necessary), narrowing it one setting at a time, until dough has reached thinness you desire. (If at any time the sheet becomes too unwieldy, simply cut it in half and work with each half individually.) Set sheet aside, cover with a towel and repeat the entire process with the remaining three segments of dough.
Once all pasta sheets are finished, pass through a noodle cutter if desired.
Cook pasta in a large pot of boiling water until al dente, 2 to 5 minutes. Drain well and serve. Makes about 1 1/4 lb. pasta.
Monday, January 19, 2009
Herb-Rubbed Grilled Chicken with Creamy Orzo
8 oz. orzo
2 chicken breasts, pounded thin
2 tsp. Herbes de Provence
Salt and pepper, to taste
2 tbsp. olive oil
1 shallot, finely chopped
2 cloves garlic, minced
1 (14.5 oz.) can diced tomatoes, with juices
1 1/2 c. fresh broccoli florets
1/2 to 2/3 c. half and half
1/3 c. freshly grated parmesan cheese
Bring saucepan of salted water to boil over medium-high heat. Add orzo and cook until tender but still firm to the bite, stirring often, about 10 minutes. Drain, reserving 1/2 c. pasta water.
Season chicken breasts on both sides with Herbes de Provence, salt, and pepper. Heat olive oil in large skillet over medium-high heat. Add chicken to pan and cook 4 to 5 minutes before turning. Once chicken has been turned, cook 2 minutes more. Add shallot and garlic to pan and saute until tender, about 2 minutes (adding more olive oil if necessary). Add diced tomatoes to pan and cook for about 4 minutes. Add broccoli florets to pan and cook for 4 minutes more, until tender but still firm. Reduce heat to medium and add whipping cream. Add orzo to pan and stir to coat. Remove from heat and add parmesan to pasta mixture and toss to coat. Stir pasta mixture until sauce coats pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season generously with salt and pepper. Serve.
K-K's Notes:
- Next time, I will probably cut the chicken into chunks after the initial 6 minute cook time. It was really hard to mix the other ingredients with big chicken breasts in the pan.
2 chicken breasts, pounded thin
2 tsp. Herbes de Provence
Salt and pepper, to taste
2 tbsp. olive oil
1 shallot, finely chopped
2 cloves garlic, minced
1 (14.5 oz.) can diced tomatoes, with juices
1 1/2 c. fresh broccoli florets
1/2 to 2/3 c. half and half
1/3 c. freshly grated parmesan cheese
Bring saucepan of salted water to boil over medium-high heat. Add orzo and cook until tender but still firm to the bite, stirring often, about 10 minutes. Drain, reserving 1/2 c. pasta water.
Season chicken breasts on both sides with Herbes de Provence, salt, and pepper. Heat olive oil in large skillet over medium-high heat. Add chicken to pan and cook 4 to 5 minutes before turning. Once chicken has been turned, cook 2 minutes more. Add shallot and garlic to pan and saute until tender, about 2 minutes (adding more olive oil if necessary). Add diced tomatoes to pan and cook for about 4 minutes. Add broccoli florets to pan and cook for 4 minutes more, until tender but still firm. Reduce heat to medium and add whipping cream. Add orzo to pan and stir to coat. Remove from heat and add parmesan to pasta mixture and toss to coat. Stir pasta mixture until sauce coats pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season generously with salt and pepper. Serve.
K-K's Notes:
- Next time, I will probably cut the chicken into chunks after the initial 6 minute cook time. It was really hard to mix the other ingredients with big chicken breasts in the pan.
Thursday, January 15, 2009
Tofu Fettucine Alfredo
2 c. cooked fettuccini
12 oz. soft tofu, drained
3 garlic cloves, minced
1/4 c. grated parmesan cheese
1/4 c. grated romano cheese
1 tbsp. olive oil
1 tbsp. onion powder
Salt and pepper to taste
Cook pasta according to package directions. While pasta is boiling, place drained tofu, garlic, both cheeses, olive oil, and onion powder into blender. Blend until smooth. Pour soy mixture into saucepan. Warm over medium heat, stirring occasionally. Toss drained pasta with alfredo sauce. Makes 4 servings.
12 oz. soft tofu, drained
3 garlic cloves, minced
1/4 c. grated parmesan cheese
1/4 c. grated romano cheese
1 tbsp. olive oil
1 tbsp. onion powder
Salt and pepper to taste
Cook pasta according to package directions. While pasta is boiling, place drained tofu, garlic, both cheeses, olive oil, and onion powder into blender. Blend until smooth. Pour soy mixture into saucepan. Warm over medium heat, stirring occasionally. Toss drained pasta with alfredo sauce. Makes 4 servings.
Tortellini with Vegetables
1 med. red pepper, sliced
1 med. green pepper, sliced
1 med. orange or yellow sweet pepper, sliced
1 c. snow peas, sugar snap peas, or green beans
1 lg. tomato, quartered
2 tbsp. olive oil
1 med. onion, chopped
3 garlic cloves, chopped
5 or 6 fresh basil leaves, shredded
Salt and pepper to taste
2 c. dried cheese tortellini
1/2 c. grated parmesan cheese
Cook tortellini as directed on package. Heat oil in medium sauté pan. Add onion, cook until translucent. Add garlic, peppers, basil, and beans. Continue to cook until peppers become slightly soft. Toss vegetables with drained pasta. Top with parmesan cheese. Serves 4.
1 med. green pepper, sliced
1 med. orange or yellow sweet pepper, sliced
1 c. snow peas, sugar snap peas, or green beans
1 lg. tomato, quartered
2 tbsp. olive oil
1 med. onion, chopped
3 garlic cloves, chopped
5 or 6 fresh basil leaves, shredded
Salt and pepper to taste
2 c. dried cheese tortellini
1/2 c. grated parmesan cheese
Cook tortellini as directed on package. Heat oil in medium sauté pan. Add onion, cook until translucent. Add garlic, peppers, basil, and beans. Continue to cook until peppers become slightly soft. Toss vegetables with drained pasta. Top with parmesan cheese. Serves 4.
Red Hot Fusilli
1 tbsp. olive oil
2 cloves garlic, minced
1/4 c. freshly minced parsley
4 c. ripe tomatoes, chopped
1 tbsp. fresh basil, chopped (or 1 tsp. dried basil)
1 tbsp. oregano leaves, crushed (or 1 tsp. dried oregano)
1/4 tsp. salt
Cayenne pepper, to taste
8 oz. uncooked fusilli pasta (4 c. cooked)
1/2 lb. cooked (or 3/4 lb. raw) chicken breasts, diced into 1/2-inch pieces (optional)
Heat oil in a medium saucepan. Sauté garlic and parsley until golden. Add tomatoes and spices. Cook uncovered over low heat 15 minutes or until thickened, stirring frequently. Add chicken and continue cooking for 15 minutes until chicken is heated through and sauce is thick. Cook pasta in unsalted water according to package directions. Drain. To serve, spoon sauce over pasta and sprinkle with coarsely chopped parsley. Serve hot as a main dish and cold for the next day's lunch. Serves 4 (1 c. per serving).
NUTRITION INFO
Calories: 311.7
Fat: 6.3 g
Carbohydrates: 30.2 g
Protein: 33.3 g
2 cloves garlic, minced
1/4 c. freshly minced parsley
4 c. ripe tomatoes, chopped
1 tbsp. fresh basil, chopped (or 1 tsp. dried basil)
1 tbsp. oregano leaves, crushed (or 1 tsp. dried oregano)
1/4 tsp. salt
Cayenne pepper, to taste
8 oz. uncooked fusilli pasta (4 c. cooked)
1/2 lb. cooked (or 3/4 lb. raw) chicken breasts, diced into 1/2-inch pieces (optional)
Heat oil in a medium saucepan. Sauté garlic and parsley until golden. Add tomatoes and spices. Cook uncovered over low heat 15 minutes or until thickened, stirring frequently. Add chicken and continue cooking for 15 minutes until chicken is heated through and sauce is thick. Cook pasta in unsalted water according to package directions. Drain. To serve, spoon sauce over pasta and sprinkle with coarsely chopped parsley. Serve hot as a main dish and cold for the next day's lunch. Serves 4 (1 c. per serving).
NUTRITION INFO
Calories: 311.7
Fat: 6.3 g
Carbohydrates: 30.2 g
Protein: 33.3 g
Tuesday, January 6, 2009
Beef and Artichoke Fettucine
8 oz. uncooked fettucine (spinach fettucine is best)
1 jar (6 oz.) marinated artichoke hearts, cut in half and reserve marinade
1 sm. onion, finely chopped (about 1/4 c.)
1 c. half-and-half
1/2 c. grated parmesan cheese
2 c. (8 oz.) cooked roast beef, cut into julienne strips
Freshly ground pepper
1/3 c. chopped toasted pecans
Cook fettucine as directed on package. While fettucine is cooking, heat reserved marinade in 10-inch skillet over medium heat. Cook onion in marinade about 4 minutes, stirring occasionally. Stir in half-and-half; heat until hot. Stir in parmesan cheese, artichoke hearts, and beef. Heat until hot. Drain fettucine, stir into sauce, and toss with 2 forks. Sprinkle with pepper and pecans. Serves 6.
1 jar (6 oz.) marinated artichoke hearts, cut in half and reserve marinade
1 sm. onion, finely chopped (about 1/4 c.)
1 c. half-and-half
1/2 c. grated parmesan cheese
2 c. (8 oz.) cooked roast beef, cut into julienne strips
Freshly ground pepper
1/3 c. chopped toasted pecans
Cook fettucine as directed on package. While fettucine is cooking, heat reserved marinade in 10-inch skillet over medium heat. Cook onion in marinade about 4 minutes, stirring occasionally. Stir in half-and-half; heat until hot. Stir in parmesan cheese, artichoke hearts, and beef. Heat until hot. Drain fettucine, stir into sauce, and toss with 2 forks. Sprinkle with pepper and pecans. Serves 6.
Roasted Red Pepper and Basil Pesto Penne
3 cloves garlic
1/3 c. pine nuts
1/3 c. grated parmesan cheese
1 c. roasted red bell pepper (fresh or jarred)
1 c. basil leaves
1/2 tsp. salt
1/4 tsp. pepper
1/3 c. extra virgin olive oil
1 lb. penne pasta
¼ c. heavy cream, optional
Place garlic and pine nuts in food processor. Pulse until finely chopped. Add parmesan, red pepper, basil leaves, salt, and pepper. Pulse until well-combined. With the motor running, add olive oil through the feed tube and process until incorporated. Set aside.
Cook pasta according to package directions. Drain and return to pot. Add pesto to pasta and stir to combine. Stir in heavy cream if desired for a creamier sauce. Heat until warmed through. Serve immediately.
1/3 c. pine nuts
1/3 c. grated parmesan cheese
1 c. roasted red bell pepper (fresh or jarred)
1 c. basil leaves
1/2 tsp. salt
1/4 tsp. pepper
1/3 c. extra virgin olive oil
1 lb. penne pasta
¼ c. heavy cream, optional
Place garlic and pine nuts in food processor. Pulse until finely chopped. Add parmesan, red pepper, basil leaves, salt, and pepper. Pulse until well-combined. With the motor running, add olive oil through the feed tube and process until incorporated. Set aside.
Cook pasta according to package directions. Drain and return to pot. Add pesto to pasta and stir to combine. Stir in heavy cream if desired for a creamier sauce. Heat until warmed through. Serve immediately.
Crab and Cheese Stuffed Shells
25 to 30 jumbo pasta shells
1 can (6 to 8 oz.) lump crab meat
10 oz. ricotta cheese
1 egg
4 cloves garlic, crushed
1/2 c. grated parmesan cheese
1/2 c. shredded mozzarella cheese
Salt and pepper, to taste
1 c. fresh baby spinach, roughly chopped
2 tbsp. fresh basil, chopped (or 1 tsp. dried)
3/4 c. half-and-half
1/2 c. grated parmesan cheese
1/4 c. fresh baby spinach, chopped
1 clove garlic, crushed
Shredded mozzarella cheese for sprinkling
Preheat oven to 375°F. In large bowl, mix together crab meat, ricotta cheese, egg, garlic, parmesan, mozzarella, salt, and pepper. Mix well and set aside. Prepare pasta according to package directions until al dente. Rinse shells with cold water and drain well. Mix spinach and basil leaves into the cheese mixture. Gently fill each shell with crab mixture. Place shells (open side up) in baking dish.
In mixing bowl, stir together half-and-half, remaining parmesan, spinach, and garlic. Pour sauce over the top of the shells and sprinkle with shredded mozzarella. Bake for 15 to 25 minutes, until heated through and bubbly.
1 can (6 to 8 oz.) lump crab meat
10 oz. ricotta cheese
1 egg
4 cloves garlic, crushed
1/2 c. grated parmesan cheese
1/2 c. shredded mozzarella cheese
Salt and pepper, to taste
1 c. fresh baby spinach, roughly chopped
2 tbsp. fresh basil, chopped (or 1 tsp. dried)
3/4 c. half-and-half
1/2 c. grated parmesan cheese
1/4 c. fresh baby spinach, chopped
1 clove garlic, crushed
Shredded mozzarella cheese for sprinkling
Preheat oven to 375°F. In large bowl, mix together crab meat, ricotta cheese, egg, garlic, parmesan, mozzarella, salt, and pepper. Mix well and set aside. Prepare pasta according to package directions until al dente. Rinse shells with cold water and drain well. Mix spinach and basil leaves into the cheese mixture. Gently fill each shell with crab mixture. Place shells (open side up) in baking dish.
In mixing bowl, stir together half-and-half, remaining parmesan, spinach, and garlic. Pour sauce over the top of the shells and sprinkle with shredded mozzarella. Bake for 15 to 25 minutes, until heated through and bubbly.
Monday, January 5, 2009
Sauteed Mushroom Orzo with Cheese
2 c. uncooked orzo
3 tbsp. cold butter
2 c. shredded Swiss cheese (or cheese of choice)
5 to 6 tsp. minced garlic
1/2 tsp. salt
1/2 tsp. pepper
1 c. sliced mushrooms, chopped
1 tbsp. butter or olive oil
Cook orzo according to package directions.
In food processor, combine cheese, cold butter, garlic, salt, and pepper. Process until smooth. In large skillet over medium-high heat, melt butter or olive oil and saute mushrooms until tender. Drain pasta, add to mushrooms, and stir. Gently stir in cheese mixture. Stir until cheese has melted. Serve immediately.
3 tbsp. cold butter
2 c. shredded Swiss cheese (or cheese of choice)
5 to 6 tsp. minced garlic
1/2 tsp. salt
1/2 tsp. pepper
1 c. sliced mushrooms, chopped
1 tbsp. butter or olive oil
Cook orzo according to package directions.
In food processor, combine cheese, cold butter, garlic, salt, and pepper. Process until smooth. In large skillet over medium-high heat, melt butter or olive oil and saute mushrooms until tender. Drain pasta, add to mushrooms, and stir. Gently stir in cheese mixture. Stir until cheese has melted. Serve immediately.
Mushroom, Sausage, and Roasted Red Pepper Lasagna
3 c. ricotta cheese
1 c. grated Parmigiano-Reggiano cheese
1 egg
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 tbsp. extra-virgin olive oil
2 lb. mild turkey Italian sausage, casings removed
1 lb. cremini mushrooms, sliced 1/4-inch thick
1/3 c. chopped fresh flat-leaf parsley
2 jars (each 26 oz.) roasted red pepper pasta sauce
16 lasagna noodles, cooked until just tender
4 c. grated mozzarella cheese
Preheat oven to 350°F. In mixing bowl, stir together ricotta cheese, Parmigiano-Reggiano cheese, egg, salt, and pepper. Cover and refrigerate until ready to use.
In large saute pan over medium heat, warm olive oil. Add sausage and cook, stirring and crumbling with a fork, until lightly browned and cooked through, about 10 minutes. Using a slotted spoon, transfer sausage to a colander set over a bowl and let drain, then transfer sausage to a clean bowl. Add mushrooms to saute pan, increase heat to medium-high and cook, stirring occasionally, until golden brown, about 8 minutes. Transfer mushrooms to bowl with sausage, add parsley, and stir to combine.
Spread 1 c. pasta sauce on bottom of large baking dish. To start the layering process, cover sauce with 1/4 of the lasagna noodles in a single layer. Spread 1/3 of the ricotta mixture over noodles. Spread 1 c. mozzarella cheese over ricotta mixture. Pour 1 c. sauce over mozzarella. Sprinkle 1/3 of the sausage mixture over sauce. Repeat twice, finishing with a layer of sauce. Then top with a final layer of noodles and 1 c. sauce. Sprinkle with remaining mozzarella.
Cover and bake for 40 minutes. Uncover and bake until lasagna is golden and bubbling, about 30 minutes more. Let stand 10 minutes before serving. Serves 12.
1 c. grated Parmigiano-Reggiano cheese
1 egg
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 tbsp. extra-virgin olive oil
2 lb. mild turkey Italian sausage, casings removed
1 lb. cremini mushrooms, sliced 1/4-inch thick
1/3 c. chopped fresh flat-leaf parsley
2 jars (each 26 oz.) roasted red pepper pasta sauce
16 lasagna noodles, cooked until just tender
4 c. grated mozzarella cheese
Preheat oven to 350°F. In mixing bowl, stir together ricotta cheese, Parmigiano-Reggiano cheese, egg, salt, and pepper. Cover and refrigerate until ready to use.
In large saute pan over medium heat, warm olive oil. Add sausage and cook, stirring and crumbling with a fork, until lightly browned and cooked through, about 10 minutes. Using a slotted spoon, transfer sausage to a colander set over a bowl and let drain, then transfer sausage to a clean bowl. Add mushrooms to saute pan, increase heat to medium-high and cook, stirring occasionally, until golden brown, about 8 minutes. Transfer mushrooms to bowl with sausage, add parsley, and stir to combine.
Spread 1 c. pasta sauce on bottom of large baking dish. To start the layering process, cover sauce with 1/4 of the lasagna noodles in a single layer. Spread 1/3 of the ricotta mixture over noodles. Spread 1 c. mozzarella cheese over ricotta mixture. Pour 1 c. sauce over mozzarella. Sprinkle 1/3 of the sausage mixture over sauce. Repeat twice, finishing with a layer of sauce. Then top with a final layer of noodles and 1 c. sauce. Sprinkle with remaining mozzarella.
Cover and bake for 40 minutes. Uncover and bake until lasagna is golden and bubbling, about 30 minutes more. Let stand 10 minutes before serving. Serves 12.
Thursday, November 13, 2008
Cajun Shrimp Pasta with Cream Sauce
4 to 6 oz. cooked pasta
1 tbsp. butter
1/2 lb. shrimp, peeled and deveined
4 oz. sliced mushrooms
1/4 to 1/2 onion, diced
1 c. thinly sliced bell pepper
2 cloves garlic, minced
1/2 to 1 tbsp. flour
1/3 c. half and half
Salt, pepper, and Cajun seasoning, to taste
Heat butter in skillet over medium heat. Add shrimp to skillet and sprinkle liberally with Cajun seasoning. Saute in pan 1 minute per side, remove with slotted spoon, and set aside.
Add mushrooms, onion, bell pepper, and garlic to skillet. Saute until vegetables are tender. Add flour and stir to cook off its rawness. Add half and half and stir until sauce begins to thicken. Return shrimp to pan and cook until heated through. Season to taste with salt and pepper (and more Cajun seasoning, if desired). Toss with hot pasta and serve.
1 tbsp. butter
1/2 lb. shrimp, peeled and deveined
4 oz. sliced mushrooms
1/4 to 1/2 onion, diced
1 c. thinly sliced bell pepper
2 cloves garlic, minced
1/2 to 1 tbsp. flour
1/3 c. half and half
Salt, pepper, and Cajun seasoning, to taste
Heat butter in skillet over medium heat. Add shrimp to skillet and sprinkle liberally with Cajun seasoning. Saute in pan 1 minute per side, remove with slotted spoon, and set aside.
Add mushrooms, onion, bell pepper, and garlic to skillet. Saute until vegetables are tender. Add flour and stir to cook off its rawness. Add half and half and stir until sauce begins to thicken. Return shrimp to pan and cook until heated through. Season to taste with salt and pepper (and more Cajun seasoning, if desired). Toss with hot pasta and serve.
Penne a la Betsy
3/4 lb. penne pasta
3 tbsp. butter, divided
3 tbsp. olive oil, divided
1 lb. lg. shrimp
1 sm. white onion, finely chopped
2 cloves garlic, minced
1/2 c. white wine (or chicken broth)
1 (8 oz.) can plain tomato sauce
1 c. heavy cream
1 tbsp. fresh parsley, chopped
Basil leaves, to taste (use a bunch!)
Boil water and cook pasta according to package directions.
Meanwhile, while water heats and pasta cooks, make the sauce. Melt 1 tbsp. butter and 1 tbsp. olive oil in large skillet. Add shrimp and cook for a few minutes, until opaque. Remove to plate to let cool. Heat 2 tbsp. butter and 2 tbsp. olive oil in skillet. Add onion and garlic and cook, stirring occasionally. While onion and garlic are cooking, chop shrimp into small, bite-sized pieces. Add wine or broth to pan and allow to reduce for a few minutes. Chiffonade basil leaves and set aside. Stir in tomato sauce. Add heavy cream and stir well to combine. Add shrimp back to skillet and season with salt and pepper to taste. Add the parsley and basil and mix well.
Drain pasta and return to pot. Add sauce to pot and stir well to combine. Serve.
3 tbsp. butter, divided
3 tbsp. olive oil, divided
1 lb. lg. shrimp
1 sm. white onion, finely chopped
2 cloves garlic, minced
1/2 c. white wine (or chicken broth)
1 (8 oz.) can plain tomato sauce
1 c. heavy cream
1 tbsp. fresh parsley, chopped
Basil leaves, to taste (use a bunch!)
Boil water and cook pasta according to package directions.
Meanwhile, while water heats and pasta cooks, make the sauce. Melt 1 tbsp. butter and 1 tbsp. olive oil in large skillet. Add shrimp and cook for a few minutes, until opaque. Remove to plate to let cool. Heat 2 tbsp. butter and 2 tbsp. olive oil in skillet. Add onion and garlic and cook, stirring occasionally. While onion and garlic are cooking, chop shrimp into small, bite-sized pieces. Add wine or broth to pan and allow to reduce for a few minutes. Chiffonade basil leaves and set aside. Stir in tomato sauce. Add heavy cream and stir well to combine. Add shrimp back to skillet and season with salt and pepper to taste. Add the parsley and basil and mix well.
Drain pasta and return to pot. Add sauce to pot and stir well to combine. Serve.
Ziti with Chicken and Broccoli in White Wine Cheddar Sauce
8 oz. ziti or other tube pasta
1 1/2 tbsp. butter
1/4 c. roasted garlic paste (see directions below)
1 1/2 tbsp. flour
1/4 c. dry white wine
1 c. chicken broth
2 c. fresh broccoli florets, blanched or steamed until tender
1 boneless, skinless chicken breast, grilled and cut into bite-sized pieces
3/4 c. shredded white cheddar cheese
Salt and pepper
To make garlic paste, roast 2 to 3 heads of garlic. When cool, squeeze cloves out of skin into a bowl. Mash with fork.
Bring a large pot of water to boil and cook pasta until al dente.
Meanwhile, melt butter in large skillet over medium heat. When just starting to foam, add garlic paste and cook until fragrant, about 1 minute. Add flour to skillet and cook until beginning to turn golden, about 2 minutes. Add wine and cook until evaporated, about 1 minute. Stir broth into pan and simmer sauce until slightly thickened, about 2 minutes. Add cheddar and stir constantly while returning to a boil. Season with salt and pepper to taste.
Fold in pasta, chicken, and broccoli; stir until sauce covers uniformly. Plate and top with shaved parmesan, if desired.
1 1/2 tbsp. butter
1/4 c. roasted garlic paste (see directions below)
1 1/2 tbsp. flour
1/4 c. dry white wine
1 c. chicken broth
2 c. fresh broccoli florets, blanched or steamed until tender
1 boneless, skinless chicken breast, grilled and cut into bite-sized pieces
3/4 c. shredded white cheddar cheese
Salt and pepper
To make garlic paste, roast 2 to 3 heads of garlic. When cool, squeeze cloves out of skin into a bowl. Mash with fork.
Bring a large pot of water to boil and cook pasta until al dente.
Meanwhile, melt butter in large skillet over medium heat. When just starting to foam, add garlic paste and cook until fragrant, about 1 minute. Add flour to skillet and cook until beginning to turn golden, about 2 minutes. Add wine and cook until evaporated, about 1 minute. Stir broth into pan and simmer sauce until slightly thickened, about 2 minutes. Add cheddar and stir constantly while returning to a boil. Season with salt and pepper to taste.
Fold in pasta, chicken, and broccoli; stir until sauce covers uniformly. Plate and top with shaved parmesan, if desired.
Salmon Pesto Pasta
Pesto:
1/4 c. pine nuts
5 med. cloves garlic, unpeeled
2 c. fresh packed basil leaves, rinsed thoroughly
2 tbsp. fresh parsley leaves (optional)
1/4 c. extra-virgin olive oil
Pinch of table salt
1/4 c. finely grated parmesan cheese
Pasta:
8 oz. pasta
12 oz. salmon
Salt and pepper
1 tsp. grated lemon zest
1 tbsp. olive oil
1 tsp. lemon juice
5 oz. evaporated milk
Grated parmesan, for serving
To make pesto, toast unpeeled garlic in small skillet, shaking pan occasionally, until fragrant and color of cloves deepens slightly, about 7 minutes. Let garlic cool, then peel and put in bowl of food processor. Add pine nuts to skillet and toast, stirring frequently, until just golden and fragrant, 4 to 5 minutes. Transfer nuts to bowl of food processor. Process nuts and garlic until finely chopped. Add remaining ingredients except cheese; process until smooth, stopping as necessary to scrape down bowl. Transfer mixture to small bowl, mix in cheese, and adjust salt, if necessary. Pesto can be covered with a sheet of plastic wrap directly over the surface or filmed with oil and refrigerated for up to 5 days.
Preheat broiler and adjust rack to upper-middle position. Line baking sheet with aluminum foil and place salmon in pan, skin side down. Season skinless side of salmon liberally with salt and pepper, sprinkle with lemon zest, and then rub with olive oil. Broil until salmon is no longer translucent and is firm when presssed, about 10 minutes. Remove from broiler and sprinkle with lemon juice. Use a fork to flake into bite-sized pieces. Skin should stick to foil and can be discarded.
Meanwhile, bring a pot of water to boil and cook pasta till al dente; drain. Pour evaporated milk into empty pot and simmer over medium heat until reduced to 1/4 c. Add cooked pasta to pot and stir to combine. Add salmon to pot and stir over medium heat until hot. Remove from heat and stir in pesto. Top with grated parmesan.
1/4 c. pine nuts
5 med. cloves garlic, unpeeled
2 c. fresh packed basil leaves, rinsed thoroughly
2 tbsp. fresh parsley leaves (optional)
1/4 c. extra-virgin olive oil
Pinch of table salt
1/4 c. finely grated parmesan cheese
Pasta:
8 oz. pasta
12 oz. salmon
Salt and pepper
1 tsp. grated lemon zest
1 tbsp. olive oil
1 tsp. lemon juice
5 oz. evaporated milk
Grated parmesan, for serving
To make pesto, toast unpeeled garlic in small skillet, shaking pan occasionally, until fragrant and color of cloves deepens slightly, about 7 minutes. Let garlic cool, then peel and put in bowl of food processor. Add pine nuts to skillet and toast, stirring frequently, until just golden and fragrant, 4 to 5 minutes. Transfer nuts to bowl of food processor. Process nuts and garlic until finely chopped. Add remaining ingredients except cheese; process until smooth, stopping as necessary to scrape down bowl. Transfer mixture to small bowl, mix in cheese, and adjust salt, if necessary. Pesto can be covered with a sheet of plastic wrap directly over the surface or filmed with oil and refrigerated for up to 5 days.
Preheat broiler and adjust rack to upper-middle position. Line baking sheet with aluminum foil and place salmon in pan, skin side down. Season skinless side of salmon liberally with salt and pepper, sprinkle with lemon zest, and then rub with olive oil. Broil until salmon is no longer translucent and is firm when presssed, about 10 minutes. Remove from broiler and sprinkle with lemon juice. Use a fork to flake into bite-sized pieces. Skin should stick to foil and can be discarded.
Meanwhile, bring a pot of water to boil and cook pasta till al dente; drain. Pour evaporated milk into empty pot and simmer over medium heat until reduced to 1/4 c. Add cooked pasta to pot and stir to combine. Add salmon to pot and stir over medium heat until hot. Remove from heat and stir in pesto. Top with grated parmesan.
Monday, November 10, 2008
Ravioli With Bacon and Tomato Cream Sauce
8 oz. cheese-filled ravioli
8 slices bacon
4 scallions, sliced thin
1/4 c. butter, cut into bits
2 c. heavy cream
1 c. freshly grated parmesan cheese
1 c. peeled, seeded, chopped tomato
1/2 tsp. pepper
1/4 tsp. nutmeg
1/2 tsp. salt
Additional parmesan cheese for serving
Cook ravioli according to package directions, al dente. Drain.
Meanwhile, in a skillet, fry bacon crisp. Drain on paper towel. Pour off all but 1 tbsp. fat from pan. Add scallions to pan and cook over moderate heat, stirring for 1 minute. Lift out and drain on paper towel.
In a large saucepan, cook butter and cream over moderate heat, stirring occasionally, for three minutes or until slightly thickened. Stir in parmesan cheese, crumbled bacon, scallions, tomato, pepper, nutmeg, and salt. Simmer 1 to 2 minutes. Add ravioli and heat, tossing gently, for 1 minute more.
Serve hot with additional parmesan cheese.
Makes 4 servings.
8 slices bacon
4 scallions, sliced thin
1/4 c. butter, cut into bits
2 c. heavy cream
1 c. freshly grated parmesan cheese
1 c. peeled, seeded, chopped tomato
1/2 tsp. pepper
1/4 tsp. nutmeg
1/2 tsp. salt
Additional parmesan cheese for serving
Cook ravioli according to package directions, al dente. Drain.
Meanwhile, in a skillet, fry bacon crisp. Drain on paper towel. Pour off all but 1 tbsp. fat from pan. Add scallions to pan and cook over moderate heat, stirring for 1 minute. Lift out and drain on paper towel.
In a large saucepan, cook butter and cream over moderate heat, stirring occasionally, for three minutes or until slightly thickened. Stir in parmesan cheese, crumbled bacon, scallions, tomato, pepper, nutmeg, and salt. Simmer 1 to 2 minutes. Add ravioli and heat, tossing gently, for 1 minute more.
Serve hot with additional parmesan cheese.
Makes 4 servings.
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