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.

Spaghetti with Lemon and Olive Oil (al Limone)

I ate at an incredible restaurant in Chicago way back on October. Em and I shared Cacio e Pepi. It was amazing. This recipe reminded me of that in many ways - simple ingredients to make a flavorful sauce. It takes less than 20 minutes to make and is an amazing side dish or a super-simple main course (if you have a husband who will just eat pasta and no meat for dinner).

Taken from Cook’s Illustrated, January 2011

Serves 2 to 3

1 1/2 tsp salt

1/2 lb pasta

1/8 C extra virgin olive oil, plus more for serving

1/2 medium shallot, minced (about 1 1/2 Tbsp)

1/8 C heavy cream

1 tsp finely grated zest and 1/8 C juice (from about 2 lemons)

1/2 oz finely grated Parmesan cheese (about 1/4 C), plus more for serving

Ground black pepper, to taste

1 Tbsp fresh basil leaves, shredded

Bring 4 quarts water to a boil in a large Dutch oven over high heat. Add salt and pasta to boiling water; cook, stirring frequently, unal al dente. Reserve 1 C cooking water, drain pasta and set aside.

Heat 1 1/2 Tbsp oil in now-empty Dutch oven over medium heat until shimmering. Add shallot and 1/4 tsp salt; cook until shallot is softened, about 2 minutes. Whisk 3/4 C reserve pasta cooking water and cream into pot; bring to a simmer and cook for 2 minutes.

Remove pot from heat, return pasta, and stir until coated. Stir in remaining 1 1/2 Tbsp oil, lemon zest, lemon juice, cheese, and 1/4 tsp pepper.

Cover and let pasta stand for 2 minutes, tossing frequently and adjusting consistently with remaining 1/4 C reserved pasta water if necessary. Stir in basil and season with salt and pepper to taste.

Serve, drizzling individual portions with oil and sprinkling with cheese.

My Notes:

This was so good! It was super simple to make and was a great side dish. We had it with chicken saltimbocca. My only complaint was that it was really salty. Next time, I would add far less salt to the cooking water and would not add any salt at other points in the recipe.

We ate this with chicken saltimbocca. The flavors really complimented each other.

Mexi-feast: Mexican Layer Dip

The appetizer for the Mexi-feast. . .

Mexican Layer Dip
Taken from Pioneer Woman

Prep time: 15 minutes
Servings: 8

1 can refried beans
Tabasco sauce, to taste
1 small can diced green chilies, undrained
Ground Cumin, to taste
3/4 C grated sharp cheddar cheese
1 C sour cream
1 cup guacamole
3/4 C Monterey jack cheese
1 can black olives, sliced
Green olives, two handfuls, chopped
1 C Pico de gallo
Tortilla chips

Heat the refried beans in a small pan over medium-low heat. Add Tabasco to taste and the can of diced green chilies. Stir well. Next, sprinkle a little bit of ground cumin.

Spread the beans on the bottom of a glass bowl or high-sided dish. Sprinkle on sharp cheddar. Add sour cream and spread into a single layer, being careful to leave cheese undisturbed.

Spread guacamole over sour cream. Add Monterey jack and chopped olives. Top with pico de gallo.

My Notes:
Future feasts will not involve an appetizer. We get distracted making it and eating it. But, I sure am glad we tried this one. It will make a nice alternative to taco dip at future parties and get-togethers.

Sweet Potato Fries

I'm always looking for fun side dishes. Knowing how well the roasted sweet potatoes went over, I decided to try another sweet potato recipe.

From Tasty Kitchen

Active prep: 10 minutes
Inactive prep: 1 hour
Baking time: 35 minutes

2 whole large sweet potatoes
3 tsp salt
1 tsp black pepper
Olive oil cooking spray

Cut the sweet potatoes into small fries, about 1/4 of an inch thick. When they are all cut, place them in a bowl with warm water and 2 teaspoons of the kosher salt. Fill the bowl with more water, so that all the fries are covered. Leave them to soak for  an hour. The soaking is important because it makes the fries crispy.

Preheat the oven to 425 degrees F.

Spray a baking sheet with olive oil cooking spray and sprinkle about 1/2 teaspoon of the remaining kosher salt and black pepper onto the pan. Drain the water from your bowl of fries and spread them out evenly on the baking sheet. Top with the remaining salt and pepper and spray the fries with a little more cooking spray.

Place them in the oven and bake for about 30-45 minutes, until the fries are crispy and browned. Flip the fries at least once during baking. If the fries are cooked, but not crispy, place them under the broiler for about a minute.

 My Notes:
I am, apparently, not very good at baking fries. They always come out a little brown. There is always smoke billowing out of the oven, and the smoke alarm goes off every time. Brad really liked these, though.

Zucchini Slop

This one-pot side dish is exactly what summer tasted like in my childhood. I have no idea how my mom came up with the recipe or when she started making it. I just know that I love it.

So, I am sharing it with you so you can enjoy the last of the zucchinis and keep a little taste of summer in your fall.

Mama Sue's Zucchini Slop
Makes 4-6 servings
Prep Time: 20 minutes of chopping
Cook time: About 50 minutes

4 medium baking potatoes, peeled and cubed
1 medium onion, diced
3 cloves garlic, minced
4 Tbsp butter (additional butter to taste)
1 green pepper, cored and seeded, roughly diced
1 large or 2 medium zucchini, peeled, quarter, and sliced
Salt and pepper to taste

Place potatoes, onion, garlic, and butter in a large pot. Barely cover with water. Bring to a boil over medium heat and cook until potatoes begin to soften, about 25 to 30 minutes.

Add green pepper and zucchini. Continue cooking over medium heat (uncovered) until all ingredients begin to turn to soften and turn to slop, about 15 to 20 minutes. It is important to stir often.

Also, you might need to add water or milk to reach desired consistency. I prefer a thick consistency, like a stew. Add salt, pepper, and additional butter to taste.

Enjoy.

Week 51: Grilled Potatoes

This seemed like kind of a silly thing to need a recipe for - we make foil packets of potatoes on the grill all the time. The results are inconsistent, though. They are often raw or too salty or flavorless. I thought I'd experiment with someone else's proportions for a quick side dish.

Taken from Healthy Cooking, June / July 2010, p. 31
Prep: 15 minutes
Grill: 40 minutes
Makes 8 servings

8 medium potatoes, cut into 1" cubes
1 lrg onions, sliced
2 Tbsp butter, melted
2 garlic cloves, minced
1/2 tsp pepper
Sour cream, optional

In a large bowl, combine the first six ingredients. Divide mixture between two double thicknesses of heavy-duty foil (about 18" square). Fold foil around mixture and seal tightly.

Grill, covered, over medium heat for 40 - 45 minutes or until potatoes are tender, turning once. Open foil carefully to allow steam to escape.

Serve with sour cream, if desired.

3/4 C (without sour cream) =
230 calories, 3 g fat, 42 g carbohydrates, 4 g fiber, 5 g protein

My notes:
These were great! I wouldn't change a thing.

Week 50: Gazpacho

I have never eaten cold soup. This recipe was a total experiment. It was time and dish intensive, and it was complete perfection! The texture of the soup was amazingly smooth and the flavor was great, a lot more complex than just a tomato soup. I will definitely make this again.

Taken from Cook's Illustrated, July and August 2010 (p. 10)
Serves 4 to 6
Active Prep: 20 minutes
Inactive Prep: 60 minutes
Active Prep: 20 minutes
Inactive Prep: 2 hours - Overnight

3 lb (about 6 medium) ripe tomatoes, cored
1 small cucumber, peeled, halved, and seeded
1 medium green bell pepper, halved, cored, and seeded
1 small red onion, peeled and halved
2 medium garlic cloves, peeled and quartered
1 small serrano chile, stemmed and halved lengthwise
Kosher salt
1 slice white sandwich bread, crust removed, torn into 1" pieces
1/2 C extra-virgin olive oil, plus extra for serving
2 Tbsp sherry vinegar, plus extra for serving
2 Tbsp finely minced parsley, chives, or basil leaves
Ground black pepper

Roughly chop 2 pounds of tomatoes, half of cucumber, half of bell pepper, and half of onion and place in large bowl. Add garlic, chile, and 1 1/2 tsp salt; toss until well combined. Set aside.

Cut remaining tomatoes, cucumber, and pepper into 1/4" dice; place vegetables in medium bowl. Mince remianing onion and add to diced vegetables. Toss with 1/2 tsp salt and transfer to fine-mesh strainer set over medium bowl. Set aside 1 hour.

Transfer drained diced vegetables to medium bowl and set aside. Add bread pieces to exuded liquid (there should be about 1/4 C) and soak 1 minute. Add soaked bread and any remaining liquid to roughly chopped vegetables and toss thoroughly to combine.

Transfer half of the vegetable-bread mixture to blender and process 30 seconds. With blender running, slowly drizzle 1/4 C olive oil and continue to blend until completely smooth, about 2 minutes. Strain soup through fine-mesh strainer into large bowl, using back of ladle or rubber spatula to press soup through strainer. Discard seeds, tomato skins, and other solids. Repeat with remaining vegetable bread mixture and 1/4 C olive oil.

Stir vinegar, minced herb, and half of diced vegetables into soup and season to taste with salt and black pepper.

Cover and refrigerate overnight or for at least 2 hours to chill completely and develop flavors. Serve, passing remaining diced vegetables, olive oil, sherry vinegar, and black pepper separately.

My Notes:
Delicious! I wouldn't change anything about the recipe.

Week 48: Potatoes au Gratin

Brad and I lived together in college. We used to buy ridiculous things for dinner - like potato dishes that came in boxes from the grocery store. You know what I mean, right? Dried potatoes with an envelope of mystery seasoning. Remembering those was what led me to this recipe.

Taken from Pioneer Woman Cooks
Prep time: 5 minutes
Cook time: 60 minutes
Makes 4 servings

2 whole Russet potatoes, scrubbed clean
Cooking spray
3/4 C heavy cream
1/4 C whole milk
1 Tbsp flour
2 cloves garlic, finely minced
1/2 tsp salt
Ground pepper, to taste
1/2 C sharp cheddar cheese, grated


Preheat oven to 400 degrees. Spray baking dish or 4 ramekins with cooking spray.

Slice potatoes in 1/4" slices, then cut each slice into fourths.

In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.

Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes. Repeat this two more times, ending with the cream mixture.

Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.

Allow to stand for a few minutes before serving by the spoonful.

My notes:
These were amazing! They stayed piping hot for quite awhile after coming out of the oven. I should have timed the other food to allow time for the potatoes to cool. The potatoes also over-flowed all over my oven resulting in a hazy atmosphere for the rest of the evening. Next time, I will cook them on a tray.

Week 47: Greek Panzanella

My life was not complete until I made this salad. I found the recipe through Barefoot Bloggers, and it it turned out to be the perfect summer meal. I did decide to serve it with some chicken breasts marinaded in Penzey's Greek seasoning.

Taken from Ina Garten
Prep time: 10 minutes
Marinading time: 30 minutes
Makes 6 servings

For the salad:
Olive Oil
1 small loaf of French bread, cut into 1" cubes (about 6 C)
Salt
1 hothouse cucumber, unpeeled, seeded, and sliced 1/4" thick
1 red bell pepper, large diced
1 yellow bell pepper, large diced
1 pint cherry tomatoes, halved
1/2 red onion, sliced in half rounds
1/2 lb feta cheese, cut in 1/2" cubes
1/2 C calamata olives, pitted

For the vinaigrette:
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp Dijon mustard
1/4 C red wine vinegar
1 tsp salt
1/2 tsp ground black pepper
1/2 C olive oil

Heat 3 Tbsp olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently for 5 to 10 minutes until nicely browned. Add more olive oil as needed.

Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.


For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt, and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives, and bread cubes and mix together lightly.

Set aside for 30 minutes for the flavors to blend.

Serve at room temperature.

My Notes:
No notes needed. Absolutely delicious.

Week 46: Green Risotto

How about one more recipe cooked with/for others to finish the week?

You know how much I love my risotto. I made this for Em and Justin - without a recipe. That's right. I've officially made risotto enough times to not need someone else's recipe. I just went to the grocery store and the farmers' market to collect things that looked yummy and whipped this up.

Makes 6 servings
Prep and Cook time: about 45 minutes

6 C vegetable broth
1 lb asparagus, chopped after removing rough ends
4 Tbsp butter
3 zucchinis, quartered lengthwise and sliced
1 red onion, chopped
1 pound mushrooms, chopped
3 cloves garlic, minced
1 1/2 C arborio rice
2 C white wine
1 1/2 C frozen green peas, thawed
1 C chopped smoked mozzarella

Bring vegetable broth to a simmer in a small sauce pan. Add chopped asparagus. Cook asparagus in broth for several minutes or until cooked to desired tenderness.  Remove asparagus from broth and set aside. Allow broth to continue simmering.

Meanwhile, melt 2 Tbsp of butter in a large saucepan over medium heat. Add zucchini. Cook 5 - 7 minutes or until cooked to desired tenderness. Removed zucchini from pan and set aside.

Melt 2 remaining tablespoons of butter in the same pan. Add onion. Cook for 5 - 7 minutes. Add mushrooms, and continue cooking until mushrooms are tender. Add garlic. Cook for 30 seconds or until fragrant.

Add rice. Cook for about two minutes or until slightly translucent, stirring often. Add wine. Cook, stirring often until wine has evaporated or been absorbed.

Add one ladle of broth. Continue cooking over medium-low to medium heat until broth has been absorbed. Stir often. Continue adding broth, one ladle at a time, until rice reaches creamy, smooth consistency. Rice should be soft with a slight crunch to it. The process of adding the broth should take about 25 - 30 minutes. Adjust heat accordingly.

When rice has reached desired consistency, stir in zucchini, asparagus, and thawed peas. Add smoked mozzarella to individual portions.

My notes:
It was tough to cook risotto on someone else's stove. I wasn't used to the heat. It took lots of extra liquid, stirring, and cooking time to get the finished product to the right consistency.


The smoked mozzarella was from Zingerman's. They make their own mozzarella. Anything that is left at the end of the day is smoked. Really, really tasty. The totally delicious bread we had with the risotto was also from Zingerman's.

Week 46: Ratatouille

I love cooking with other people and for other people. So, I made this while I was at Em's.

We used as much farmers' market produce as we could (admittedly, not very much). Combined with a loaf of bread (from a trip to Zingerman's in Ann Arbor) and some great cheese (piave vecchie, also from Zingerman's) this made a delicious summer dinner. The left-overs would have been fabulous over pasta the next night.

taken from Moosewood Restaurant Simple Suppers (p. 50)

Makes 4 servings
20 minutes hands-on prep time
35 to 40 minutes roasting time

See that cool scale!??!! A fun-find at Treasure Mart (also in Ann Arbor).

1 zucchini
2 onions
1 eggplant, peeled
2 tomatoes
2 red, green, or yellow bell peppers
6 garlic cloves
1/3 C olive oil
1 tsp salt
1/2 tsp black pepper
1 C packed fresh basil leaves
Grated cheese (Romano, Pecorino Romano, or Parmesan)

Preheat the oven to 450 F.

Cut all the vegetables into 1" chunks and place them in a large bowl. You should have between 12 and 14 cups. Coarsely chop the garlic. Toss the vegetables and garlic with the olive oil, salt, and pepper, and spread on a baking sheet (or two).

 Roast for 15 minutes and stir. Continue to roast for an additional 25 to 30 minutes, until the vegetables are fork-tender and uicy.

While the vegetables roast, chop the basil. When the vegetables are done, put them in a serving bowl and stir in the chopped basil. Pass the grated cheese at the table.

My Notes:
Delicious - wouldn't change a thing.

Note - we served this with some simple roasted potatoes. It was based on a recipe from the Kitchn.

Week 44: Guacamole

I don't like avocado. I'm not a big fan of cilantro. Therefore, I don't like guacamole. I do like this guacamole, though. It's really much more like pico de gallo than guacamole. And, since I'm the boss of this recipe I just leave out the cilantro. YUM!

Barb's Guacamole
Adapted from Pioneer Woman Cooks

1 yellow onion
4 Roma tomatoes
1 jalapenos
1 limes
Salt
2 avocados
Chips

Dice onion and tomatoes (equal amounts of each).

Slice jalapeno in half, scrape out seeds, and dice very finely.

Dump all ingredients together. Add juice of 1/2 lime.

Sprinkle with salt and stir together until combined.

Half the avocados lengthwise. Remove the pit and scoop out into a large pile.


Sprinkle salt and mash avocados with a fork.

Add avocado to pico de gallo and stir together. Add juice of remaining 1/2 lime and additional salt to taste.



My notes:
This gets a little bit watery - especially with ripe tomatoes. Adjust the amount of lime juice to keep it a little on the thick side. Also, this doesn't really keep at all. It is best eaten right away.

Week 42: Caesar Salad with Garlic Croutons

We don't eat much salad; it is just a side dish that I never think to make. This seemed like a quick and easy addition to summer grilled dinners.

Adapted from Pioneer Woman Cooks
Serves 4 to 6

Garlic Croutons
4 cloves garlic
A generous 1/4 C pure olive oil
2 C (packed) 3/4″ bread cubes, cut from a good-quality baguette or Italian loaf
Large pinch of salt

Salad
3 romaine hearts, chopped
2 ripe tomatoes, cut in wedges
2 tablespoons lemon juice
2 1/2 tablespoons mayonnaise
1/4 teaspoon Worcestershire
5 tablespoon pure olive oil
1/4 teaspoon salt
Ground black pepper to taste
1/4 cup grated Parmesan cheese, plus extra for sprinkling

Heat a 10-inch skillet over low heat. Add olive oil to food processor. Add garlic and chop. Scrape sides and continue processing so garlic infuses the oil, about 30 seconds. Strain garlic from oil through a fine mesh strainer; reserve half of garlic for dressing.

Increase skillet heat to medium. Place bread cubes in medium bowl. Drizzle garlic oil evenly over bread, along with big pinch of salt; toss to coat.

Add bread cubes to hot skillet and toast, turning the cubes and shaking the pan often, until crisp and golden brown, 5 to 7 minutes. Return croutons to bowl and set aside to cool while preparing salad.

Place chopped lettuce and tomatoes in a large bowl.

Whisk olive oil, lemon juice, mayonnaise, half the reserved garlic, Worcestershire, salt, and pepper in a small bowl.

Drizzle mixture over lettuce; toss lightly. Sprinkle Parmesan over greens; toss again. Sprinkle croutons over the salad; toss and serve, sprinkling each portion with a little more Parmesan cheese.

My notes:
I didn't use all three hearts of romaine, but I did use all the dressing and croutons. There ended up being WAY TOO much dressing for the romaine.

Week 39: Sundried Tomato Risotto

I love risotto. Sigh. It's actually something that I'd much rather have at home than at a restaurant. Rare.

I wasn't going to try this one because I have a sundried tomato fear - it's something about the shape and the color and the texture. But, I pulverized these in the food processor before I tossed them in the risotto and let them cook for 60 minutes. Fear cured.

Sundried Tomato Risotto
Taken from Pioneer Woman Cooks


Prep Time: 5 Minutes
Cook Time: 1 Hour
Servings: 10

4 Tbsp butter
2 Tbsp olive oil
1/2 whole large yellow onion, diced
3 cloves garlic, minced
2 C Arborio rice, uncooked
8 whole sundried tomatoes packed in oil, drained and minced
1 C dry white whine
7 C low sodium broth (chicken or vegetable)
Salt and pepper, as needed
1 C Parmesan, freshly grated
1/4 C heavy whipping cream
Dried basil

Heat broth in a saucepan. Set aside.

Heat butter and olive oil in a large dutch oven over medium heat. Add onions and garlic and cook for 3 to 4 minutes.

Add dry rice. Stir to coat and cook for 3 minutes, stirring gently.

Pour in wine. Stir and cook over medium-low heat until most of the liquid is absorbed. Add in minced sundried tomatoes and stir.

Then begin adding broth, one cup at a time, stirring gently while the rice absorbs the liquid each time. Repeat this until the rice is done—it usually takes between 6 and 8 cups of broth. The rice should have a slight bite to it, but not be crunchy at all.

Remove from heat, then stir in Parmesan and heavy cream. Adjust salt and pepper to taste.



My notes:
This really did take then entire 60 minutes to cook. It was slow to soak up the broth - maybe because I used a pot that was way too small (2.75 quarts was not enough space).

We ate this with salmon (flavored with Italian seasoning) and steamed broccoli. Next time, I'd serve it with a different colored meat. The salmon was too close in color to the risotto. Just me being strange.

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 34: Macaroni and Cheese

I always thought macaroni and cheese was hard to make. The noodles are easy enough to cook; it was the sauce that freaked me out. But, once I made a batch I realized just how easy it is and haven't gone back to Kraft since.

Macaroni and Cheese
Taken from: Pioneer Woman
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Servings: 6



4 C dried macaroni
1/4 C butter
1/4 C flour
2 1/2 C whole milk
1 1/2 tsp dry mustard
1 whole egg, beaten
1 lb cheese, grated
1/2 tsp salt
1/2 tsp seasoned salt
1/2 tsp ground black pepper
Optional spices: Cayenne pepper

Cook macaroni until very firm. Drain.

In a small bowl, beat egg.

In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly.

Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.

Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.

Pour egg mixture into sauce, whisking constantly. Stir until smooth.

Add in cheese and stir to melt.

Add salts and pepper. Adjust to taste.

Pour in drained, cooked macaroni and stir to combine.

Serve immediately (very creamy).



Or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.

We ate this with Pioneer Woman's BBQ meatballs.


And some steamed broccoli.


And some wine.


My notes:
This was WAY TOO MUCH food. It was tough to think about cutting it in half, though, because it used an egg. I never know how to half recipes that have an egg in them. Also, I would cut back on the mustard next time. The original recipe called for 2 tsp dried mustard. It was too much. Oh, I used cheddar cheese - half white cheddar and half regular cheddar. It would be fun, though, to play around with different types of cheese. The verdict? Liked it. Will make again.

Week 32: Broccoli Leek Soup

This seems like something light and tasty and a little springy to enjoy after the feast that was Easter Sunday. . .

My love affair with leeks started at the Farmer's Market last summer. I'd never used a leek. It's quickly become one of my favorite ingredients.

Broccoli Leek Soup
taken from Ezra Pound Cake
Prep time: 15 minutes + 10 minutes after cooking
Cook time: 30 minutes
Makes 4 servings



1 large bunch broccoli (about 1 1/2 lb)
1 Tbsp olive oil
1 Tbsp unsalted butter
2 medium leeks, white and light green parts only
2 medium baking potatoes
2 cloves garlic, thinly sliced
3 C water
3 C vegetable broth
3/4 tsp salt
Pinch freshly ground pepper
1/4 C half-and-half
Zest of 1/2 lemon
Juice of 1/2 lemon
1/4 tsp cayenne

Prepare broccoli. Separate stems from florets. Use a vegetable peeler to peel stems; remove tough outer layer, then slice into 1/4" thick "coins." Break the florets into small pieces. Reserve stems and florets separately.

Prepare leeks. Thinly slice white and light green parts only. Rinse well. Reserve.

Prepare potatoes. Peel and cut into 1" pieces. Reserve.

In a medium saucepan, heat oil and butter over medium heat. Add leeks and cook, stirring often, until softened and fragrant, about 3 minutes.



Add broccoli stems, potato, and garlic, and cook 2 to 3 minutes.



Add 3 C water, broth, salt, and pepper; bring to a boil. Reduce heat; cover partially and simmer until broccoli and potato are tender, about 12 minutes.

Add broccoli florets; bring to a boil and then simmer 5 minutes.



Transfer soup on batches to a blender or food processor, and puree until smooth. Return soup to saucepan; add half-and-half, lemon zest and juice, and cayenne. Reheat briefly. Serve.



My notes:
This was delicious. We had it with Caesar Chicken sandwiches as a hearty Sunday lunch. It would make a great light dinner, too.

I think (gasp!) that the addition of the broccoli made me like this even more than Julia's Leek and Potato Soup.

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 26: WI Risotto

Risotto. It makes me think of wine and fancy vegetables and deliciousness. It doesn't make me think of beer and cheddar and broccoli. But, this was absolutely amazing - in a WI bar kind of way.

"Rarebit Risotto"
taken from Moosewood Restaurant: Simple Suppers (p. 90)

Serves 4
Prep and Cook time: 40 minutes



1 quart (32 oz) vegetable broth
1 Tbsp olive oil
1 1/2 C arborio rice
12 oz (1 1/2 C) beer
3 C chopped broccoli
1 Tbsp Dijon mustard
4 C loosely packed grated Cheddar cheese (about 10 oz)
2 C chopped tomatoes or halved cherry tomatoes
Sprinkling of black pepper

In a saucepan, bring the broth to a boil and then reduce the heat to maintain a gentle simmer.

Meanwhile, in a large, heavy saucepan on medium-high heat, warm the olive oil. Add the rice and stir until well coated with oil. Add the beer and stir until the rice has absorbed the liquid, a couple of minutes. Ladle in the simmering broth a cup at a time, stirring often. Let the rice absorb most of the broth before adding the next cup, usually about 5 minutes between additions.

While the risotto is cooking, steam the broccoli until bright green and just tender. Set aside.



When the last of the broth is absorbed, the kernels of rice should be al dente and the risotto moist. Add the mustard and cheese to the risotto and stir until the cheese is melted. Stir in the broccoli and tomatoes, season with black pepper, and serve hot.



My notes:
I used more than 3 C of broccoli. I like lots of stuff in my risotto. I did use the whole 4 C of cheese (2 C of sharp, white cheddar and 2 C of a cheddar blend). It was really cheesy. Some of the cheese could be cut if you aren't up for 4 C of cheese.

I will make this again. It's great as a main dish but would also make a nice side dish for some grilled food. . . like brats.