Florentine Shells

This dish is a long-time favorite; I have been making it since I was in college. It's delicious, so easy, and makes great left-overs.

Spinach Stuffed Shells
Taken from Pampered Chef

Makes 6 servings
Prep time: 40 minutes
Total time: 1 hour, 25 minutes

24 jumbo pasta shells
1 container (15 oz) part skim Ricotta
1 package frozen, chopped spinach (thawed, drained, and squeezed dry)
2 C shredded Italian cheese blend
3/4 C half and half (divided)
1 garlic clove, pressed
1/2 tsp dried basil
1/4 C Parmesan cheese
1/2 tsp dried oregano
1/8 tsp salt
28 oz jar spaghetti sauce

Preheat oven to 350, cook pasta according to directions, drain, then drizzle with olive oil to keep shells from sticking together.

Mix ricotta, spinach, 1-1/2 cups of Italian cheese, 1/4 cup of Parmesan, and 1/4 cup of half and half. Stir in garlic and seasonings. Mix well.

In another bowl whisk the rest of spaghetti sauce with remaining half and half. Pour some of sauce mix on bottom of cooking pan. Fill each shell with ricotta mixture (one scoop) I usually use my cookie dropper. Arrange filled shells in baking pan. Top with remaining spaghetti sauce.

Cover with foil, bake for 40 minutes. Remove foil, top dish with remaining 1/2 cup of Italian cheese. Bake uncovered an additional 5 min. Let cool for 10 min. before serving.

My Notes:
I have been making this since I was in college. I love it, and it's one of my favorite things to make when I have a vegetarian (or two) over for dinner.

Spaghetti with Pecorino Romano and Black Pepper (Cacio E Pepe)

Em and I had this dish at Davanti Enoteca way back in October. (It is pretty similar to the pasta with lemon I posted earlier in the week.) I never would have guessed that pasta, olive oil, cheese, and pepper could taste so good, and I have been trying to recreate it at home every since. The recipe below is the closest I have gotten.

Taken from Cook’s Illustrated, January 2010

Serves 4 to 6.

4 oz finely grated Pecorino Romano cheese (about 2 C)

2 oz coarsely grated Pecorino Romano cheese (about 1 C)

1 lb spaghetti

Salt

2 Tbsp heavy cream

2 tsp extra-virgin olive oil

1 1/2 tsp finely grated black pepper

Bring 2 quarts water to boil in large Dutch oven. Add pasta and 1 1/2 tsp salt; cook, stirring frequently, until al dente. Reserve 1 1/2 C cooking water. Drain pasta.

Slowly whisk 1 C reserved pasta cooking water into finely grated Pecorino until smooth. Whisk in cream, oil, and black pepper.

Gradually pour cheese mixture over pasta, tossing to coat. Let pasta rest 1 to 2 minutes, tossing frequently, adjusting consistency with remaining 1/2 C reserved pasta water.

Serve, passing coarsely grated Pecorino separately.

My Notes:

The quality of ingredients seems to make a difference with this dish (I have made it a few times). The best cheese, olive oil, and pasta are a must! And, about the cheese. . . it really is important that the portion that gets melted in the pasta water is finely grated. The sauce will not be smooth without finely grated cheese. You could substitute half-and-half for the cream if the dish is too rich for you; it wasn’t too rich for me. Finally, be careful with the salt. The cheese is really salty and the pasta water is really salty. I didn’t need any salt besides that.

I tried another recipe for Cacio e Pepe. The recipe above had a lot more flavor and much better texture. I think it was because of the cooking water. Do not adjust the amount of water in the recipe; the thickness of the cooking water is essential to the taste of the sauce. Also, don’t forget to leave a few minutes for the pasta to rest. This was really important to the sauce, too.

Short Rib Pasta Sauce

I love pasta. Sigh.  I prefer my pasta with meat sauce. As much as I love any one of my favorite bolognese sauces and as much as I don't mind browning some ground beef and adding it to a jar of sauce, I do get tired of the same thing again and again. That's what attracted me to this recipe. I was looking for something different to pour over my carbs.

 

Short Rib Pasta Sauce

Taken from Giada de Laurentiis

Makes 4 to 6 servings

Prep time: less than 20 minutes

Cook time: 3 hours

3 Tbsp olive oil

2 oz chopped pancetta or bacon (about 1/2 C)

2 1/2 lb beef short ribs

Salt and pepper, to taste

1/4 C flour

1 medium onion, chopped

1 carrot, chopped

1/2 C fresh parsley leaves, chopped

2 cloves garlic, chopped

1 (14 oz) can tomatoes (whole or diced)

1 Tbsp tomato paste

1/2 tsp dried rosemary leaves

1/2 tsp dried thyme

1/2 tsp dried oregano

3 bay leaves

2 1/2 C beef broth

3/4 C red wine

1 pound fresh pasta (linguine or fettuccine)

4 to 6 tsp shaved bittersweet chocolate

Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes.

Meanwhile, season the short ribs with salt and pepper, and dredge in the flour.

Using a slotted spoon, remove the pancetta from the pan and set aside.

Add the short ribs to the pan and brown on all sides, about 7 minutes total.

Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced. Then add the tomatoes and tomato paste and pulse.

Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Return the pancetta to the pot and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil.

Reduce the heat and simmer, covered, for 1 hour and 15 minutes.

Remove the lid and simmer for another hour and a half, stirring occasionally.

Remove the meat and bones from the pot. Discard the bones. Shred the meat and return it to the pot.

Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the pot and stir to combine. Add the reserved pasta liquid 1/4 cup at a time, if needed, to moisten the pasta.

Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings. Serve immediately.

My Notes:
I made this the first time last fall. It took me forever and a consultation with the butcher to figure out that short ribs were, in fact, beef and not pork. Brad and I both liked it last fall and we liked it again this fall.

Week 52: Loaded White Cheddar Garlic Pasta

I find recipes now and then that just scream "girl." I just don't think that food is gender neutral. I save up these recipes for when Brad takes a fishing or hunting or biking trip or goes to play cards or works late. Barb-only dinners.

Taken from Annie's Eats

Makes 4 servings
Cook time: less than 10 minutes

Note:
Prepare garlic paste, chicken, broccoli, and noodles ahead of time.


8 oz shaped pasta (penne, bowties, or your favorite), cooked to package directions
1 1/2 Tbsp butter
1/4 C roasted garlic paste (made from 2 heads of garlic)
1 1/2 Tbsp flour
1/4 C dry white wine
1 C low-sodium chicken broth
1 C shredded white cheddar cheese
1 pound of broccoli, cut into florets and steamed until crisp-tender
1 pound boneless, skinless chicken breast, grilled and cut into bite size pieces
Salt and pepper, to taste

Ahead of time:
(Takes about 75 minutes to cook, cool, and mash.) Make roasted garlic paste. Peel outside papery skin off two heads of garlic, leaving the heads still intact. Slice about a quarter off of the top of each head so that all the cloves are party exposed. Wrap the heads in foil and bake at 350 F for one hour. Remove from the oven and let cool. Once cool enough to tough, squeeze the garlic cloves out of the peels and smash with a fork to make roasted garlic paste.

Just before eating:
(All ingredients take less than 10 minutes to combine)


Melt butter in a large skillet over medium heat. Once the butter is melted, whisk in the roasted garlic paste and cook just until fragrant, 30-60 seconds.  Whisk the flour into the mixture and cook, stirring constantly, until the mixture begins to turn golden brown, 1-2 minutes.  Stir the white wine and broth into the pan.  Bring to a simmer and cook, stirring frequently, until slightly thickened, about 2 minutes. Whisk in the cheddar and stir until melted.  Season the sauce with salt and pepper to taste.

Mix in the broccoli florets and chicken pieces, and cook just until heated through.  Mix in the cooked pasta until evenly coated with the sauce. Serve warm.

My Notes:
This was pretty good. The flavors were great; the garlic wasn't over-powering at all. It really did taste best immediately after cooking, though. It's not a great left-over.

Week 52: Spaghetti Bolognese

I adore pasta and am always searching for a new favorite sauce. I have several favorite bolognese recipes. They each require a mixture of different meats. I was drawn to this one because it only requires beef.

Prep Time: 30 minutes
Cook Time: 2 hours
Makes 8 generous servings

1/4 C olive oil
1/4 C butter
1 1/2 C grated carrots
1 large red onion, diced
2 lb ground beef
2 Tbsp dried oregano
2 Tbsp dried basil
1 can (6 oz) tomato paste
5 cloves garlic, minced
1 - 2 C red wine
2 Tbsp Worcestershire
2 cans (28 oz each) whole tomatoes
1 C milk
Salt and pepper, to taste
Parmesan cheese, for serving
Favorite pasta noodles, for serving 

Heat oil and melt butter in a large Dutch oven over medium heat. Add grated carrots and onions and cook for a few minutes. Add the ground beef. Cook for a few minutes until brown, gradually stirring it into the carrot mixture.

Add oregano and basil. When the meat is browned and combined with other ingredients, add tomato paste and let it heat. Add garlic and stir to combine.

Add red wine. Stir together. Add Worcestershire and stir. Add canned tomatoes. Finally, pour in milk, stir, and let simmer for 2 hours.

Serve with pasta and a generous sprinkling of Parmesan cheese.

My Notes:
This was really greasy. The grease actually cooked to the top of the sauce after the two hours of simmering and was difficult to combine back into the actual finished product. Next time, I might use just the 1/4 C olive oil and skip the butter. Or, maybe I'll just use the butter and skip the olive oil. Skipping the butter sounds like insanity.

Week 49: Lasagna

Lasagna is a Sunday meal - the kind of meal that feeds us on Sunday night and lasts in the fridge for the entire week. We eat it and eat it and eat it until we dream about lasagna and can't possible eat another slice. I'm sharing this with you today in case you need a good meal for Sunday. This way, you have a couple days to plan ahead.

I always used the recipe on the back of the box until I tried Nicky's recipe. I tried this one just to try something new.

Taken from Pioneer Woman Cooks
Prep time: 30 minutes
Cook time: 30 minutes
Makes 12 servings

1 1/2 lb ground beef
1 lb spicy turkey sausage
2 cloves garlic, minced
2 cans (14.5 oz each) whole tomatoes
2 cans (6 oz each) tomato paste
2 Tbsp dried parsley
2 Tbsp dried basil
1 tsp salt
3 C lowfat cottage cheese
2 whole eggs, beaten
1/2 C grated (not shredded) Parmesan cheese
2 Tbsp dried parsley
1 tsp salt
1 lb sliced mozzarella cheese
1 package (10 oz) lasagna noodles

In a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain the fat. Add tomatoes, tomato paste, 2 tablespoons parsley, basil, and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes.

Meanwhile. . . 

Bring a large pot of water to a boil. Cook lasagna according to package directions.

In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside.

Once the sauce has finished simmering, assemble the lasagna. Arrange 4 cooked noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top. Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.

Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.

My Notes:
This was a nice change of pace from our usual lasagna recipe. Next time, I will cut the meat in half; it was a little meaty for my tastes.

Week 45: Mushroom Marsala Pasta with Chicken and Artichokes

I made this in the comfort of a fabulous friend's kitchen to celebrate her 31st birthday. The evening couldn't have been more perfect.

And, that was more than a month ago, and I haven't made it since because I'm the only mushroom lover in my house. It might just be time to cook dinner for someone else.

Adapted from Smitten Kitchen
Serves 4 to 6

1 lb chicken breast, seasoned with salt and pepper
3 Tbsp olive oil
1 sml onion, finely chopped
1 lb mushrooms, trimmed, cleaned and chopped into small bits
1 tsp kosher salt, plus 1 tablespoon for pasta water
1 C dry Marsala wine
1 lb shaped pasta
1 can medium artichoke hearts, rinsed, drained, and chopped
3/4 C grated Parmesan
1/2 C cream
1/2 C chopped fresh flat-leaf parsley
1 tsp freshly ground black pepper

Heat large, heavy skillet over medium-high heat. Cook chicken about 8 minutes per side or until juices run clear. Set aside, slicing into bite-sized pieces when cool.

Meanwhile, place the olive oil in a large, heavy skillet over medium-high heat. Add the onions and cook for one minute. Add the mushrooms and one teaspoon of the salt. Sauté, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes (though this took me much less time). Add the Marsala and continue cooking until almost all the wine has evaporated, about 5 minutes.

Meanwhile, bring a large pot of water to a boil over high heat. Stir in remaining salt. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

Drain pasta and add it into the mushrooms, Marsala and onions Add the artichoke hearts, Parmesan, chicken, and cream and cook until the artichokes are heated through, about 5 minutes. Stir in the parsley and pepper, then adjust seasonings to taste.

Transfer to a serving bowl and serve.

And, in case you were wondering what we enjoyed with this. . . steamed baby zucchini (totally adorable!). . .

 . . . and Tiramisu (artfully arranged by Carmella's in Stephanie's martini glasses).

My Notes:
At one point, I was concerned that the sauce to noodles ratio was going to be off. It wasn't. The proportions above yielded a perfect bowl of pasta. I would be able to add this to my permanant rotation, if I could just get Brad to love mushrooms.

Week 42: Nicky's Lasagna

This is not a new recipe; it's something we make all the time. But, it seemed important to share it with you. It's "winter" food, so it seems perfect to make today. It's raining and only about 65 here today.



1 lb ground beef or turkey
1 small onion, chopped
3 cloves garlic, minced
3/4 C water
1 tsp salt
1/4 tsp pepper
1 tsp dried oregano
6 oz tomato paste
2 dried bay leaves
1 tsp dried parsley
26 oz tomato soup (condensed)
12 - 16 oz cottage cheese
12 - 16 oz mozzarella, divided
Lasagna noodles, cooked

Brown beef with onions and garlic. Cook until onions are translucent and beef is cooked.

Meanwhile, combine water, salt, pepper, oregano, tomato paste, bay leaves, parsley, and tomato soup. Add mixture to beef, onions, and garlic. Simmer for 30 minutes.

Combine cottage cheese and mozzarella, reserving 1 C of mozzarella

Ladle some of the sauce mixture into the bottom of a 9 x 13 pan. Layer noodles, half of the cheese mixture, and half of sauce mixture. Repeat. End with 1 C of mozzarella topping noodles.

Bake at 350 F for 30 minutes or until bubbling. Let sit 10 minutes before serving.

My notes:
Don't use fat free cottage cheese; it ends with a really watery final product.

Week 41: Taco Mac

I already confessed my unabashed love for Hamburger Helper - Stroganoff style.  I do not, admittedly, feel the same about the taco-style Hamburger Helper, but I decided to try this recipe anyway. Tacos are part of our weekly rotation, and I'm always looking for something similar to switch out.

Adapted from Annie's Eats
Prep and Cook Time: less than 30 minutes

Apologies for the hideous picture. We ate dinner late, and the meal was really, really orange even before the flash.

1 lb ground turkey
8 oz dry pasta shapes
1 small onion, chopped
1 clove garlic, minced
1 (14 oz.) can diced tomatoes, drained
2 packages (1 oz each) low-sodium taco seasoning
3 oz cream cheese, low-fat
1/2 C sour cream, low fat
Salt and pepper



Garnish Options:
Cheddar cheese, shredded
Fritos, crumbled
Green olives, sliced


Bring a large pot of water to boil.  Cook pasta according to the package directions.  Drain, reserving 1/2 cup of pasta water.  Set aside.

Meanwhile, in a large skillet or sauté pan, cook the ground turkey and onions over medium-high heat until the turkey is no longer pink.  Once the turkey is cooked through, mix in the garlic and cook until fragrant, about 30 seconds.

Mix in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes.

Stir in the cooked pasta, cream cheese, and sour cream, and continue stirring until the cream cheese is melted and the sauce is well blended.  Season with salt and pepper to taste.  Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit.  Add part or all of the pasta water to achieve desired consistency in the cheese sauce.

Remove from the heat and top with desired garnishes.

My Notes:
This was great. It took less than 30 minutes to make and was tasty. It's officially part of my week-night rotation.

Week 38: Zucchini, Tomato, and Ricotta Pasta

I love, love, love zucchini. That was the impetus for this choice. That and the totally failed pasta recipe from earlier in the week.


Zucchini, Cherry Tomato, and Fresh Ricotta Pasta
Taken from Cooking Light

Makes 2 servings
Prep and Cook time: Less than 30 minutes

3 C whole milk
1/2 C buttermilk
3 1/2 tsp salt, divided
8 oz uncooked fettuccine
1 Tbsp olive oil
4 medium zucchini, halved lengthwise and sliced crosswise
1/4 tsp ground black pepper
2 tsp minced garlic
3 C cherry tomatoes, halved



To make about 1/2 C fresh ricotta:
Combine milk and buttermilk in a small heavy saucepan over medium heat; bring to a boil, stirring occasionally. Remove from heat; drain. Place milk solids in a small bowl; sprinkle with 1/8 teaspoon salt. Toss gently to combine.

Prepare fettuccine noodles according to package directions.

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add zucchini; sauté 2 minutes, stirring occasionally. Stir in 1/4 teaspoon salt, pepper, and garlic; sauté 2 minutes, stirring frequently; stir in tomatoes. Combine remaining 1/8 teaspoon salt, pasta, and tomato mixture in a large bowl; toss. Top with ricotta.



Notes:
This was light and fresh tasting, but it didn't have a lot of flavor. To make it a little livelier, I would suggest: use flavored fettuccine noodles (like peppercorn), increase portions of zucchini, tomato, and garlic to the amounts listed above, and top with some Parmesan.

Also, I have to comment on how easy it was to make the ricotta. It freaked me out a little when I initially read the recipe, but I'm glad I tried it. It dirtied an extra pot but didn't add much time or prep to the cooking process. If you want to substitute store-bought ricotta, you'll need about 1/2 C.

Also, I made this as a main course dish for myself. It's enough for two main course servings. Next time around, I would use it as a side dish with grilled chicken, salmon, or steak.

There will be a next time, though.

Week 38: Artichoke and Sausage Pasta

I don't care much for artichokes, but they seem like such a fun and sophisticated food that I am trying to make myself like them. Thus, an artichoke pasta dish.

Fusilli with Sausage, Artichokes, and Sun-dried Tomatoes

Taken from Giada di Laurentiis

Makes 6 servings
Prep and cook time is about 40 minutes



3/4 C drained oil-packed sun-dried tomatoes, sliced
2 Tbsp of oil from sun-dried tomatoes, reserved
1 lb Italian hot sausages, casings removed
2 (8 oz) packages frozen artichoke hearts
2 large cloves garlic, chopped
1 3/4 C chicken broth
1/2 C dry white wine
16 oz fusilli pasta
1/2 C shredded Parmesan, plus additional for garnish
1/3 C chopped fresh basil leaves
1/4 C chopped fresh Italian parsley leaves
8 oz water-packed fresh mozzarella, drained and cubed, optional
Salt and freshly ground pepper

Heat the oil reserved from the tomatoes in a large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl.

Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.

Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli, about 8 minutes. Drain the pasta (do not rinse).

Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.

My notes:
I won't be making this one again. There just wasn't much flavor; I'm choosing to blame that on water that seeped out of the frozen artichokes. Oddly enough, Brad loved it.

Week 31: Classic Bolognese Sauce

My love-affair with pasta continues. This one is definitely time consuming, but it's worth every last minute.

Taken from Cooks Illustrated, January 1999

Makes 6 C, enough to sauce 2 pounds pasta

Prep time: 15 minutes
Cook time: 4 hours, 45 minutes



6 Tbsp unsalted butter
4 Tbsp minced onion (about 1/2 medium onion)
4 Tbsp minced carrot (about 2 carrots)
4 Tbsp minced celery (about 3 stalks)
1/2 lb ground beef chuck
1/2 lb ground veal
1/2 lb ground pork
1 tsp salt
2 C whole milk
2 C dry white wine
2 cans (28 oz EACH) whole tomatoes, packed in juice

Heat butter in large, heavy-bottomed Dutch oven over medium heat; add onion, carrot, and celery and saute until softened but not browned, about 6 minutes.



Add ground meat and salt. Crumble meat with the edge of a wooden spoon to break apart into tiny pieces. Cook, continuing to crumble, just until it loses its raw color but has not yet browned, about 6 minutes.



Add milk and bring to a simmer; continue to simmer until milk evaporates and only clear fat remains, about 30 minutes.





Add wine and bring to a simmer; continue to simmer until wine evaporates, 30 minutes longer.

Just after the wine was added.


After 30 minutes of simmering.


Finely chop tomatoes. Add tomatoes and juice and bring to a simmer; reduce heat to low so that sauce continues to simmer just barely, with an occasional bubble or two at the surface, until liquid has evaporated, about 4 hours.

Beginning of the four hours.


Middle of the four hours.


Adjust seasonings with extra salt to taste and serve.

End of the four hours.


Can be refrigerated in airtight container for several days or frozen for several months. Warm over low heat before serving.



To make half batch:
Reduce cooking time for meat to 3 minutes. Reduce cooking time for milk and wine to 15 minutes each. Reduce cooking time for finished sauce to 3 hours.

My notes:
It took lots of hunting to find ground veal. I normally just substitute pork to avoid the hunting. I'm glad I held out for the veal, though. The flavors of the three meats really balanced each other out.

I'm definitely adding this to my list of Sunday meal possibilities. It made enough for us to eat and freeze two meals.

Week 27: Tomato Sauce with Butter and Onions

I have a thing for pasta - in case you haven't realized that. This caught my eye. And, we all know that a week with two pasta recipes is a good week!


Tomato Sauce with Butter and Onions
Adapted from Marcella Hazan’s Essentials of Italian Cooking
Posted on Smitten Kitchen
Serves 4 (coats 1 pound spaghetti)
Prep time: less than 5 minutes
Cook time: 45 minutes

28 ounces whole peeled tomatoes from a can (San Marzano)
5 tablespoons unsalted butter
1 medium-sized yellow onion, peeled and halved
Salt to taste

Put the tomatoes, onion and butter in a heavy saucepan over medium heat. Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from heat, discard the onion, add salt to taste and keep warm while you prepare your pasta.



Serve with spaghetti, with or without grated Parmesan cheese to pass.



My notes:
AMAZING! I wasn't so sure about the $5 can of San Marzano tomatoes, but they were worth every penny.

And, in case you were wondering. . . the suspicious looking thing on the plate of spaghetti is a totally delicious spicy chicken Italian sausage. It looks gross, but is/was delicious. Trust me.

Week 21: Spaghetti and Meatballs

Taken from Barefoot Contessa Family Style by Ina Garten (p. 103 - 104)
Serves 6

For the meatballs:
1/2 lb ground veal
1/2 lb ground pork
1 lb ground beef
1 C fresh white bread crumbs (4 slices, crusts removed)
1/4 C seasoned dry bread crumbs
2 tsp chopped dried flat-leaf parsley
1/2 C freshly grated Parmesan cheese
2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 tsp ground nutmeg
1 extra-large egg, beaten
Vegetable oil
Olive oil

For the sauce:
1 Tbsp good olive oil
1 C chopped yellow onion (1 onion)
1 1/2 tsp minced garlic
1/2 C good red wine, such as Chianti
1 (28 oz) can crushed tomatoes, chopped
1 tsp chopped dried flat-leaf parsley
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper

For serving:
1 1/2 lb spaghetti, cooked according to package directions
Freshly grated Parmesan cheese



Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 1/4 C warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.

Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4 inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.

For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.

Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan cheese.

Notes:
Remember this? I was thinking about my grandpa's kitchen and his spaghetti the entire time I was making this dinner. For nostalgic reasons, I really wanted to like it.

The truth, though? I didn't really like it. I used 1 pound of pork and 1 pound of beef because I couldn't find veal. The end result was a really pork-y tasting batch of meatballs. I didn't read the directions carefully, so I fried the meatballs until they were entirely cooked (which took forever). And, the recipe made enough meatballs for three meals but barely enough sauce for one meal.

My quest for the perfect meatballs continues.

Week 19: Linguini with Shrimp Scampi

I have a thing for shrimp scampi. I love it with pasta. I love it baked and buttery all by itself. But, I've never really made a shrimp scampi that I've really, really loved.

That's what led me to this recipe.

It is a shrimp scampi with pasta and without a lot of butter. The final product was light and lemony tasting. (I made it in the dead of winter, but it would be a great summer pasta dish.)

Linguine with Shrimp Scampi
Taken from Barefoot Contessa Family Style
by Ina Garten

Serves 6
Prep time: Super quick (less than 20 minutes)

Vegetable oil
Kosher salt
1 1/2 lb linguine
6 Tbsp unsalted butter
5 Tbsp olive oil
3 Tbsp minced garlic (9 cloves)
2 pounds large shrimp, peeled and deveined
1/2 tsp ground black pepper
3/4 C chopped fresh parsley
Grated zest of 1 lemon
1/2 C freshly squeezed lemon juice (4 lemons)
1/2 lemon, thinly sliced in half-rounds
1/4 tsp hot red pepper flakes



Drizzle some oil in a large pot of boiling salted water, add 1 Tbsp salt and linguine. Cook according to package directions.

In a large, heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minutes. Be careful, the garlic burns easily!

Add the shrimp, 1 Tbsp of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often.

Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.



I made half a batch of this - it was more than enough for dinner for two hungry adults and a good size lunch portion. My only real complaint is the parsley; there was too much parsley. We'll make this again, though. It was super quick and really tasty.

Week 11: Spaghetti Puttanesca

I never knew I liked puttanesca. The capers and the anchovies totally kept me from ever trying it. But, when it appeared as a special on the menu of one of our favorite restaurants (without anchovies listed as an ingredient) a big glass of Shiraz gave me enough courage to try it.

And, two days later I made my very own version in the comfort of my own kitchen - capers and anchovy (paste) included.

And, the next day I had the leftovers for lunch.

And, two more days later I made it again.

And, the next day I had the leftovers for lunch.

I think I may have developed a bit of an obsession.

It was quick and super-flavorful and a great excuse to pay a visit to my favorite Italian deli. We will definitely enjoy this again and again and again.

Spaghetti Puttanesca
Serves 2 (generous servings)

Adapted from:
Cooks Illustrated
Smitten Kitchen
last weekend's special at Wild Truffle



8 oz regular spaghetti
1 Tbsp extra-virgin olive oil
2 cloves garlic, minced
6 tsp dried flat-leaf parsley
1/3 cup pitted chopped Kalamata olives
1/2 lb Calabrese, thinly sliced
2 Tbsp capers, rinsed
1 tsp anchovy paste
1 tsp dried oregano
1/8 tsp crushed red pepper flakes
1 (14 oz) can diced tomatoes and juice
1 (8 oz) can tomato sauce
1/4 C grated Parmesan

Notes about the ingredients - You could definitely substitute whole wheat spaghetti or even another shape of noodles (like penne). I think you could also substitute pepperoni (or turkey pepperoni if you want it really healthy) in place of the Calabrese. The anchovy paste was super easy to work with and didn't produce anything that resembled a fishy taste.

Bring a large pot of salted water to a boil, add pasta and cook according to the directions on the package.

While the pasta is cooking, heat the oil in a large skillet over a medium flame. Add the garlic and saute until fragrant, about 1 minute. Add the parsley, olives, Calabrese, capers, anchovy paste, oregano and crushed red pepper to the skillet, and saute for 2 minutes more. Add the tomatoes and simmer for about 5 minutes.

When the pasta is done, drain it and add it to the skillet, tossing it with the sauce to combine. Top with grated cheese.

Week 4: Rigatoni with Vegetable Bolognese

I'm a big Giada de Laurentis fan. I like her for different reasons than my husband; I watch for the food while he watches for other reasons which I won't go in to here.

Many of my favorite recipes come from her cookbooks - especially Everyday Italian. You have to try the shrimp diavolo or the penne with asparagus, smoked mozzarella or prosciutto or salmon in a foil pouch with tomatoes.

But, I've had her most recent cookbook for almost a year and haven't made even one single recipe from it. That's how I picked this one. It seemed like time to spill some stuff on the pages of an unused cookbook.


Adapated from
"Rigatoni with Vegetable Bolognese"
in Giada's Kitchen: New Italian Favorites
by Giada de Laurentis
p. 131

Makes 6 to 8 servings

1 oz. dried porcini mushrooms
1 1/2 C very hot water
3 carrots, peeled and chopped
1 onion, peeled and chopped
1 red bell pepper, cored, seeded, and chopped
2 garlic cloves
1/4 C olive oil
1 tsp. dried thyme
1/2 tsp. dried oregano
1 tsp. salt
1 tsp. black pepper
5 oz. assorted mushrooms, stemmed and chopped
2 Tbsp. tomato paste
1/2 C red wine
1/2 C mascarpone cheese
1 lb. rigatoni pasts
1/4 C freshly grated Parmesan cheese

Place the dried porcini mushrooms in a small bowl and cover with the hot water. Set aside and let the mushrooms soften.

Place the carrots, onion, bell pepper, and garlic in a food processor. Pulse until finely chopped but still chunky. Heat the oil in a large, heavy skillet. Add the chopped vegetables, thyme, oregano, salt, and pepper and cook over medium-high heat until tender, about 6 minutes.

Strain the porcini mushrooms, reserving the soaking liquid. Use the food processor to chop the porcini and assorted mushrooms.

Add all of the mushrooms and tomato paste to the vegetable mixture. Continue cooking, stirring to dissolve the tomato paste, until the mushrooms are softened, about 5 minutes. Add the mushroom soaking liquid and the red wine. Bring the liquid to a boil, reduce the heat to low, and let the mixture simmer until the liquid is reduced by half, about 10 minutes. Add the mascarpone cheese and stir just until the cheese is incorporated.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender. Drain the pasta, reserving 1/2 C of the cooking liquid, and add to the vegetable mixture. Add some of the reserved pasta cooking liquid, if necessary, to moisten the sauce. Toss with the Parmesan and serve.


Brad and I both enjoyed this. It had a really distinct taste - from the mushrooms, I think. I might try a different type of dried mushroom (instead of porcini) next time. Overall, I was amazed at how "meaty" it tasted. Definitely comfort food.

I also should have used my time better. A smart girl would have started heating the pasta water at the same time she started cooking the vegetables. This would mean the noodles would be cooked at about the same time the sauce is finished.

Week 2: Chicken and Bacon Pasta

Let's get one thing straight right off the bat. This is NOT, I repeat NOT a healthy cooking recipe.

I present to you Exhibit A:

A stick and a half of that butter went into this recipe. Along with 3 cups of cream and a pound of bacon. Light and tasty this is not! In fact, if you are currently on a diet, it is possible just reading this recipe might cause weight gain.

Another thing you need to know about this recipe: to quote my friend Barb, it is very "dish intensive." Exhibit B:

This would be my sink full of all the dishes that would not fit in my dishwasher after preparing dinner. I used: my crockpot, my broiler pan, a pasta pot, a colander, a large pot, a large casserole, two mixing bowls, and a cutting board.

So now that you know this recipe will make you fat and result in lots of dishes, I'll share one more tip. When a recipe say it makes "a lot" or "serves a crowd" it is probably NOT a good idea to make it on the night before the only other adult in the house leaves on a business trip. There is NO WAY I will finish an entire casserole dish myself, even if I did eat it for lunch and dinner for the rest of the week.

Chicken and Bacon Pasta
from the blog: Taste and Tell

erves 8 - 10

6 chicken breast halves
1 12-ounce bottle Mesquite Marinade
1 lb bacon, cooked and diced ( I used slightly less than 1lb...the dog stole a couple slices)
3 cups heavy cream
1 1/2 tablespoons pepper
3/4 cup butter
1 1/2 tablespoons minced garlic
3/4 cup grated Parmesan, plus more for the top
1 pound small cut pasta, cooked and drained (I used penne)
a few handfuls of frozen peas (I used 1/2 a small bag)

Put the chicken breasts and the marinade in a crockpot. Cook until chicken is done, then cut into bite sized chunks. (This took about 3 hours in my crockpot on high. I think next time I would just marinate the chicken in the fridge and then bake the breasts. Dragging out the crockpot just seems to be one extra step)

In a large pan, combine the cream, pepper, butter, garlic and Parmesan cheese. Whisk over medium heat until combined and thickened.

Combine the pasta, bacon, chicken and sauce. Toss in the frozen peas and stir to combine everything. Pour into a baking dish, top with more Parmesan, and cook in a 350F oven until the cheese is melted. (I baked mine for about 4o minutes so the top was nice and crispy.)

A funny little side note about this baking dish: It was a wedding gift from a nutritionist I used to work with in my former life as a tv producer. I'm pretty sure she would have a panic attack if she knew I used her gift to make such a NOT healthy dish.

This one definitely gets filed under "everything in moderation." Consuming it more than once a year may be detrimental to your health! Enjoy!