Feeds:
Posts
Comments

Archive for the ‘Pasta’ Category

68 Days of Gourmet: Day 37

It’s Wednesday night…which means I’m on my own! Brandon is in a bowling league (seriously) on Wednesday nights so I get to enjoy a night of eating whatever I want and watching what  I want on TV. Glorious! :) Tonight I had leftover Coconut Red Lentil Curry, a salad and a chocolate chip cookie.  It’s always some sort of meat-free feast!

It’s been a very relaxing night. I took the day off from exercising because I haven’t had a rest day in over two weeks and I’m just tired and my body needs a break. I’ve started teaching a BodyPump class on Monday mornings at 6 a.m. and it’s been a big adjustment. The 5 a.m. wake up call is very early for me. I know I’ll get used to it but so far I feel like I start the week in a sleep deficit.  The good thing is that I have a class full of people up early with me and they are ready to work!

Yesterday I went to a hot vinyasa class at Y2 Yoga. I’m so sad that my one month unlimited “new student” pass is ending! My brother-in-law and his wife gave me a pass to try this studio for Christmas. Obviously, I’ve definitely been using the free month to its fullest extent! So now I have to make the decision whether to buy a 10 class pass or a month unlimited. There’s about a $25 difference in price. I’m just not sure which is the right fit. I know I’ve been all about the yoga lately but I’m starting a new half marathon training plan on February 1. I dont’ know if I can fit in teaching BodyPump, running 4-5 days a week and utilizing a month unlimited pass to it’s fullest extent? Thoughts?

Okay…back to food. I’m sure you’re confused about the meaty pasta dish in the picture above since I’ve been going on and on about vegetarian dinners and working out. I made this dish on Monday night. It’s a Greek dish – Lamb and Eggplant Pastitsio. I was craving eggplant and love Greek food so this recipe hit the spot.

It was so good…the cinnamon added an awesome warm flavor to the lamb sauce and the nutmeg I added to the cheese sauce complimented it perfectly. Although it took a couple hours start to finish, the end result was totally worth it. And it’s not all hands on time – lots of simmering and baking time in there too. I thought the double layer was really fun – you mix the bottom pasta layer with the meat sauce and the top pasta layer with the cheese sauce. Yum! I’m so embarrassed to admit that we both went back for not only seconds but thirds! And we had the leftovers again last night. If you’re a Greek food lover this is a must try. And just a side note, I think you could sub beef for the lamb if you’re not a fan of lamb.

Lamb and Eggplant Pastitsio
(Recipe adapted from Gourmet, October 2001)

Ingredients:

FOR THE LAMB SAUCE
1 large onion, diced
1 tablespoon olive oil
1 pound lean ground lamb
2 garlic cloves, minced
1 1/2 teaspoons salt
1 teaspoon dried oregano, crumbled
1 teaspoon cinnamon
1/4 teaspoon sugar
1/4 teaspoon black pepper
1 pound eggplant, peeled and cut into 1/2-inch cubes
1 (28- to 32-ounce) can crushed tomatoes

FOR THE CHEESE SAUCE
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk
1 garlic clove
1 whole clove or a pinch of nutmeg
1/2 pound feta, crumbled
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs

FOR THE PASTA
10 ounces penne (3 cups)

Directions:

FOR THE LAMB SAUCE
Heat oil in a heavy pot over medium heat. Add onion and cook 3-5 minutes, until softened. Add lamb and continue cooking over medium-high heat, stirring to break up lumps. Cook until no longer pink, about 5 minutes. Add garlic, salt, oregano, cinnamon, sugar and pepper and cook another 2 minutes, stirring frequently.

Stir in eggplant and tomatoes. Gently simmer, covered, stirring occasionally, until eggplant is just tender, about 40 minutes. Remove lid and simmer, stirring occasionally, until sauce is thickened, about 15 minutes more. Season generously with salt and pepper.

FOR THE CHEESE SAUCE
Preheat the oven to 425 degrees.

While meat sauce is simmering, melt butter in a small heavy saucepan over medium heat. Stir in flour and cook, stirring frequently, 2 minutes. Whisk in milk and add garlic clove and whole clove or nutmeg. Bring to a boil, whisking constantly. Reduce heat and simmer, whisking occasionally, 5 minutes. Add feta, salt and pepper and cook, whisking vigorously, until cheese is well incorporated.

Beat eggs in a large bowl and slowly add sauce to eggs, whisking constantly.

Cook pasta in a large pot of boiling salted water. Slightly undercook the pasta since it will finish in the oven. Drain in a colander. Toss half of pasta with lamb sauce and half with cheese sauce.

TO ASSEMBLE PASTITSIO
Pour pasta with lamb sauce into a 9 x 13 baking dish, spreading evenly. Spoon pasta with cheese sauce on top, spreading evenly.

Bake uncovered, in middle of oven until bubbling and top is golden, 25 to 30 minutes. Let stand 5 minutes before serving.

Yield: 6-8 servings

Read Full Post »

68 Days of Gourmet: Day 15

I saw this recipe in The Gourmet Cookbook as I was putting together our menu for the week. I knew this would be a huge hit with Brandon and I haven’t made meatballs in forever. This dinner was surprisingly quick and easy to put together given that you make your own tomato sauce. I put the sauce on to simmer, assembled the meatballs and stashed them in the fridge while I was doing some things around the house. I put pasta on to boil and cooked the meatballs once we were ready to eat.

Overall, I would have to say that the meatballs were a definite success but I would use a different sauce recipe next time. I loved the combination of veal, pork and beef in the meatballs and they held together beautifully. No falling apart while cooking – this could have been helped too by the time they spent in the fridge prior to being cooked. I found the sauce to be a little too thin. At first I attributed this to my laziness, the recipe calls for pulsing whole tomatoes a food processor. I just stuck some kitchen shears in my whole tomatoes and cut them up so they were more diced than pureed. Then I read the reviews on the online recipe and saw that others had issues with the thin sauce too. I think this could be helped by adding a little tomato paste and maybe using crushed tomatoes instead of whole. Or just use your favorite marinara recipe (see my favorite recipe here) and skip this one all together. Also, if you’re big on sauce and serving this over pasta you may want to double the sauce.

The meatballs are a definite winner though. I recommend using this meatball recipe next time you make spaghetti and meatballs. I’m so excited to use the leftovers for meatball subs tonight! (They were so good I couldn’t resist snapping a photo to share. Yum!)

Meatballs in Tomato Sauce
(Recipe adapted from Gourmet, January 2002 and The Gourmet Cookbook)

Ingredients:

3 tablespoons olive oil, divided
1 (28- to 32-ounce) can whole tomatoes or crushed tomatoes
2 garlic cloves, minced
1 onion, finely diced, divided
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon Italian seasoning
Shot of red wine (optional)
1 1/2 teaspoons salt, divided
1/2 cup fine fresh bread crumbs
1/2 cup whole milk
1 1/2 lb meatloaf/meatball mix (mixed ground beef, pork, and veal)
5 tablespoons chopped fresh flat-leaf parsley, divided
1/4 teaspoon dried hot red pepper flakes (optional)

Directions:

Heat a medium saucepan over medium heat. Add 1 tablespoon olive oil and add garlic and about 1/4 of your diced onion.  Cook for about 5 minutes, until onion softens and becomes transparent. In the meantime, if using whole tomatoes, pulse tomatoes with juices in food processor until chopped. Add tomatoes, oregano, Italian seasoning, splash of wine and 1/2 teaspoon of salt to pot. Simmer uncovered, stirring occasionally, until thickened, about 20 minutes (can simmer longer if necessary).

While sauce is simmering, stir together bread crumbs and milk in a large bowl and let stand 5 minutes until bread crumbs have absorbed milk. Add meat, rest of onion, 3 tablespoons parsley, red pepper flakes and remaining teaspoon salt. Blend with your hands until just combined (do not over mix). Form 2-tablespoon amounts into meatballs. You should have about 20.

Heat remaining 2 tablespoons of oil in a 12-inch heavy skillet over medium high heat until hot but not smoking. Carefully add meatballs and sauté in 2 batches, turning occasionally, until well browned, about 5 minutes. Transfer to tomato sauce using a slotted spoon.

Simmer meatballs, covered, stirring occasionally, until cooked through, about 5 more minutes. Serve over pasta and sprinkle with remaining  2 tablespoons parsley.

Yield: 4 servings

Read Full Post »

68 Days of Gourmet: Day 9

I don’t even know where to start. I don’t want to gush so much that you think I’m crazy but this macaroni and cheese recipe is pretty life changing as far as mac and cheese recipes go. If you think you’ve already found the perfect recipe you still have to try this one. I found it in The Gourmet Cookbook. They had me at, “this is arguably the best macaroni and cheese on the planet.”

Macaroni and cheese is one of my favorite comfort food dinners. I just serve it with a green salad and call it a meal. (Who needs meat anyway when you can just eat more mac and cheese!?) The method in this recipe is pretty basic for mac and cheese: make a roux, stir in milk, cream and cheese, mix in macaroni, sprinkle on topping and bake. The results are a creamy, cheesy mac and cheese with a crunchy topping – heaven!

I’m already planning the next time that I’ll make this…and that will be this weekend. My sister-in-law just brought home a new baby and I know they will love this mac and cheese. This recipe makes a full 11 x 17 pan so it’s perfect for leftovers or entertaining.

Please try this and let me know how it compares to other mac and cheese recipes! This has definitely been one of the highlight recipes of 68 Days of Gourmet so far and I know I’ll be making this for years to come.

Macaroni and Cheese
(Recipe source The Gourmet Cookbook)

Ingredients:

FOR TOPPING
1/4 stick (2 tablespoons) unsalted butter, melted
2 cups panko or coarse dry breadcrumbs
1 cup grated extra-sharp cheddar cheese

FOR CHEESE SAUCE AND MACARONI
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/2 teaspoon red pepper flakes
2 3/4 cup whole milk
3/4 cup heavy cream
4 cups grated extra-sharp cheddar cheese (about 1 pound)
2 teaspoons Dijon mustard
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
3/4 pound elbow macaroni

Directions:

Preheat oven to 400 degrees. Grease a 3-4 quart baking dish or 13 x 9 pan with butter or cooking spray.

FOR THE TOPPING
Mix together panko, butter and cheese in a medium bowl. Set aside.

FOR THE SAUCE
Melt butter in a heavy pot over low heat. Whisk in flour and red pepper flakes and cook, whisking constantly, for about 3 minutes to make a roux. Whisk in milk in a slow steady stream. Increase heat and bring to a boil, whisking constantly. Simmer for another 3 minutes, stirring frequently until mixture is thickened a bit. Stir in cream, cheese, mustard, salt and pepper until cheese is melted. Remove from heat and set aside.

COOK THE MACARONI AND ASSEMBLE THE DISH
Cook macaroni according to package directions, making sure to add plenty of the salt to the cooking water. (At least 1 tablespoon for every 4 quarts.) Undercook macaroni about 3-4 minutes so that it still has quite a bite to it. This ensures the pasta won’t get mushy when cooking. Reserve 1 cup pasta water and then drain noodles.

Stir together macaroni, reserved cooking water and sauce in a large bowl or in your sauce pot if it’s big enough. Transfer to prepared baking dish, mixture will be loose.

Sprinkle topping evenly over mixture and bake for about 25-35 minutes. Top should be golden and bubbling.

Yield: 8 main course servings or 12-14 side dish servings

Read Full Post »

68 Days of Gourmet: Day 4

carbonara

This was another one of the easy weeknight dishes that Gourmet Editor-in-Chief Ruth Reichl mentioned on NPRs Fresh Air (explanation in the Spiced Chicken post). I’ve always wanted to try to make Spaghetti Carbonara because I thought it sounded like something Brandon would love. Bacon, eggs and cheese in pasta – seriously? It’s a strange combination but the final result is pure simplicity and deliciousness. How’s that for a description?

The method for putting this together is a little different. You whisk together the eggs and cheese and stir it into the cooked pasta. It creates a creamy mixture without actually using cream. You toss everything together with the cooked meat and onions.

This pasta is not fussy and you probably have the ingredients on hand in your pantry. It’s perfect for a comforting weeknight meal. The recipe makes a ton so it’s great for leftovers or to feed a family.

Spaghetti alla Carbonara
(Recipe adapted from Gourmet, March 2003)

Ingredients:

5 ounces  pancetta or bacon, diced into 1/3 inch squares
1 medium onion, finely chopped
2 cloves garlic, minced
1/4 cup dry white wine
1 pound spaghetti
3 large eggs
1 1/2 ounces Parmigiano-Reggiano, finely grated (3/4 cup)
3/4 ounces Pecorino Romano, finely grated (1/3 cup) (I used all Parmesan)
1 teaspoon fresh coarsely ground black pepper
1/4 teaspoon salt

Directions:

Saute bacon or pancetta in a large heavy skillet over medium heat. Stir until fat begins to render, about 1 to 2 minutes. Add onion and cook for another 8 minutes, until it becomes transparent. Add the garlic and continue sauteing for another 2 minutes. Add wine, increase heat to medium high and boil until reduced by half, 1 to 2 minutes.

Follow directions on package for cooking spaghetti. Make sure to cook in salted water.

While pasta is cooking, whisk together eggs, cheese, pepper and  salt in a small bowl.

Drain spaghetti in a colander and add to onion mixture. Toss with tongs over moderate heat until onion mixture is incorporated. Remove from heat and add egg mixture, tossing to combine. Serve immediately.

* NOTE: The eggs in this recipe might not be fully cooked. This may be a concern if you are pregnant or if salmonella is a problem in your area.

Yield: 4-6 main course servings

spaghetticarbonara

Read Full Post »

lasagnapan

I have a confession. There are a few simple things that I just cannot seem to master. Among those are pancakes, gravy, biscuits and lasagna. Seriously, who can’t make pancakes and lasagna? It’s embarrassing. Well, last weekend I was craving traditional lasagna. This is strange for me because I’m not the biggest traditional meat lasagna fan – I usually go for the veggie stuff. I’m good about trying to overcome my culinary weaknesses so I decided to give it a go. I researched recipes for longer than I’d like to admit before finally deciding on this Sausage, Cheese and Basil Lasagna on epicurious.com. I figured if it had received 4-fork reviews from 325 people it must be good.

I’m happy to report that it wasn’t just good…it was awesome. I probably said to Brandon five times during dinner, “Wow, this is really delicious. I can’t believe I made good lasagna.” I loved the flavor combination with the homemade sauce, Italian sausage and fresh basil. I’ve decided that I prefer using all Italian sausage versus a sausage/ground beef mixture. If you’re going to make this lasagna DO NOT skip making the homemade sauce. It is so simple and makes a huge difference in the flavor.

Now on to modifications that I did make to the original recipe. First, I read multiple reviews that there was not enough sauce. I corrected this by using a smaller pan – 9 x 11 instead of 9 x 13. It was just Brandon and me and we can never finish a whole pan anyway. Alternatively, I recommend increasing the sauce recipe by one half. It would have been nice to have extra sauce for the leftovers too. Second, I was totally not in the mood to deal with cooking and draining lasagna noodles. I decided to throw caution to the wind and just use uncooked noodles in the lasagna (I didn’t even use the “no-boil” noodles). I rinsed them in water first to dampen them and made sure they were completely covered by sauce. I was extremely pleased to find that they’d cooked perfectly when I served the lasagna.

One final recommendation is to make sure to let  your lasagna rest for at least 15 minutes before serving. I think this makes the biggest difference in having a pretty lasagna that holds together and doesn’t turn into a mess on the plate.

So now that I’ve overloaded you with my ramblings and recommendations, here’s the recipe.

Sausage, Cheese and Basil Lasagna
(Recipe source epicurious.com, originally printed in Bon Appetit)

Ingredients:

FOR THE SAUCE
1 pound spicy or sweet (your preference) Italian sausage, casings removed
2 tablespoons olive oil
1 large onion, diced
3 large garlic cloves, minced
2 teaspoons dried oregano
1/4 teaspoon dried crushed red pepper
1 (28-ounce) can crushed tomatoes
1 (14 1/2-ounce) can diced tomatoes, undrained

FOR THE FILLING
1 1/2 cups (packed) fresh basil leaves, finely chopped
1 (15-ounce) container plus 1 cup part-skim ricotta cheese
1 1/2 cups grated mozzarella cheese (about 6 ounces)
3/4 cup grated Parmesan cheese (about 2 ounces)
1 egg
1/2 teaspoon salt
1/4 teaspoon ground black pepper

FOR THE ASSEMBLY
12 lasagna noodles
3 cups grated mozzarella cheese (about 12 ounces)
1 cup grated Parmesan cheese (about 3 ounces)
Nonstick cooking spray
Aluminum foil

Directions:

FOR THE SAUCE
Brown Italian sausage in a large saucepan over medium heat until crumbly and cooked through. Drain and wipe down pan.

Heat olive oil in same pan over medium heat. Add onions and cook for about 5 minutes, until they begin to look transparent and soft. Add garlic, red pepper and oregano and cook for another 2-3 minutes. Add crushed and diced tomatoes and cooked sausage and bring mixture to a boil. Reduce heat and let simmer for about 10 minutes. Season with salt and pepper.

FOR THE FILLING
Mix all ingredients together in a bowl until combined.

FOR THE ASSEMBLY
Preheat oven to 375 degrees. Prepare a 9 x 13 glass baking dish with cooking spray. Spread 1 1/4 cups sauce in bottom of baking dish. Arrange 3 noodles on sauce. Drop 1 1/2 cups filling over noodles and spread evenly to cover. Sprinkle with 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese. Repeat layering of sauce, noodles, filling and cheeses 2 more times. Top with remaining 3 noodles. Spoon remaining sauce over noodles. Sprinkle with remaining cheeses. Spray large piece of foil with nonstick cooking spray. Cover lasagna with foil, sprayed side down.

Bake lasagna 40 minutes. Carefully uncover and increase oven temperature to 400 degrees. Bake until noodles are tender, sauce bubbles thickly and edges of lasagna are golden and puffed, about 20 more minutes. Remove from oven and let stand at least 15 minutes before serving.

Yield: 8 servings

lasagna

Read Full Post »

marinara

Last weekend we picked up some fresh pasta from Pasta Provisions here in Charlotte. It’s a great locally owned Italian grocery. We chose their garlic and rosemary linguine. I was stumped on what sauce to serve with this pasta. Brandon loves red sauce so I decided to keep it simple with an easy marinara full of tomato, garlic and basil.

My dad shared this marinara recipe with me years ago. It’s super simple and so much more flavorful than jarred pasta sauce. It was the perfect complement to our pasta and reminded me that I should keep this in the freezer at all times so I can avoid using jarred sauce on  week nights!

Easy Marinara
(Recipe source my Dad)

Ingredients:

1/4 cup olive oil
1 small onion, diced
2 cloves garlic, crushed and diced
1 stalk celery, broken into 4 pieces
1 carrot, finely diced
32 ounce high quality crushed tomatoes (recommended San Marzano)
2 bay leaves
Dash of sugar
Shot of red wine
Salt and pepper, to taste
Fresh basil, julienned

Directions:

Heat large saucepan over medium heat. Add olive oil and heat until shimmering. Add onions and saute for about 5 minutes, until they begin to become translucent. Add garlic, celery and carrot and cook for another 5 minutes. Add wine, tomatoes, bay leaves, sugar and red wine. Simmer for 1 hour over low heat, uncovered. Season with salt and pepper and stir in fresh basil right before serving.

Yield: 4 servings

Read Full Post »

lasagnaveggierollfgts

I’m visiting my grandmother for a few days. When I arrived this afternoon she had planned Veggie Lasagna Rolls for dinner. My grandmother definitely shares my sentiment that not every meal has to include meat. I was really excited that she had chosen this dinner after indulging in lots of July 4th burgers and hot dogs yesterday.

She had prepped all of the ingredients so all I had to do was assemble everything. How nice is that? I would like a full-time sous chef please! These rolls are definitely much easier to prepare than traditional lasagna. You could do anything you are feeling with the filling. I think a traditional ricotta/Italian sausage combo would be excellent in these too. I personally loved the veggies and recommend you try these!

Veggie Lasagna Rolls
(Recipe adapted from Kroger My Recipes)

Ingredients:

7-8 lasagna noodles, cooked according to package directions and drained (number needed will depend on your roll size and filling amount)
1 cup low-fat ricotta cheese
1 cup shredded part-skim mozzarella cheese, shredded and divided
2 tablespoons Parmesan cheese, grated
1 egg white, lightly beaten
1 teaspoon dried parsley (or 1 tablespoon fresh)
1/2 teaspoon dried basil (or 2 teaspoons fresh)
1/2 teaspoon salt
Fresh pepper, to taste
1 tablespoon olive oil
1/2 cup red pepper, diced
1/2 cup zucchini, diced
1/2 cup mushrooms, diced
1 cup fresh spinach, chopped
Cooking spray
2 cups marinara sauce

Directions:

Preheat oven to 400 degrees. Prepare a 9 x 11 glass baking dish with cooking spray.

Combine the ricotta, 1/4 cup of mozzarella, Parmesan, egg white, parsley, basil, salt and pepper. Set aside.

Heat a skillet over medium-high heat. Add olive oil and saute red pepper, zucchini and mushrooms for about 3 minutes. Add garlic and saute for another minute. Add chopped spinach and stir until wilts. Remove from heat and let mixture cool.

Combine vegetables with ricotta. Spread the cheese mixture over noodles in a thin layer, working one at a time. Like so…

lasagnaveggierollexample

Roll up and place in prepared baking dish, seam side down. You should have anywhere from 6-8 rolls. Spoon marinara sauce over each roll and cover with foil. Cook for 20 minutes. Remove from oven and top with remaining mozzarella cheese and bake uncovered for an additional 5-10 minutes, until cheese has melted.

Yield: 3-4 servings (if you’re piggy like me and eat 2 per serving!)

lasagnarollspan

Read Full Post »

« Newer Posts - Older Posts »

Follow

Get every new post delivered to your Inbox.

Join 428 other followers