Feeds:
Posts
Comments

Posts Tagged ‘Black pepper’

You’re going to want to “catch” this fresh green sauce, so I’m suggesting you use fusilli because the sauce will cling to the ridges in the spiral cut pasta.  This is a quick and easy weeknight dinner, the whole process should take about 35 minutes!  Orrechiette or penne rigate would also work well.

Photo from Martha Stewart EveryDay Food

Photo from Martha Stewart EveryDay Food

INGREDIENTS:

1 bunch spinach (about 1 lb) trimmed and washed

3/4 cup walnuts, toasted

3 TBS EV olive oil

1 TBS finely grated lemon zest

coarse salt and ground pepper

1 lb fusilli

1/4 cup shaved pecorino cheese (1 oz) for serving

DIRECTIONS:

Add spinach and 1 TBS water to a large skillet set over medium-high.  Cook, stirring constantly, until spinach is wilted, about 3 minutes.  In a food processor, combine spinach, walnuts, oil and lemon zest.  Process until mixture forms a smooth paste, scraping down bowl as needed.  Season with salt and pepper.

In a large pot of boiling salted water, cook pasta until al dente.  Reserve 2 cups pasta water; drain pasta.  Return pasta to pot and add pesto, tossing to combine and adding enough pasta water to create a sauce that coats pasta.  Transfer to a serving plate, top with pecorino, and serve immediately.

Recipe from Martha Stewart’s EveryDay Food March 2011

Read Full Post »

Penne with Zucchini and Ricotta photo from http://www.bootleg.net

This is a quick, no fuss dish but definitely refined, think flavorful fare.  The recipe is adapted from the cookbook,  The Cafe Cook Book by Rose Gray and Ruth Rogers.  Their recipes reflect the unpretentious country Italian fare they serve in their popular restaurant in London, The River Cafe.  Most of their dishes center around two or three  main ingredients and usually require a few short steps to realize the flavor potential of each.

INGREDIENTS:

Sea salt

2 lb small young zucchini, trimmed

2 TBS olive oil

4 garlic cloves, chopped

1 lb penne

12 oz fresh ricotta cheese

Freshly ground pepper

1 bunch basil, shredded

1/2 cup freshly grated Parmesan

DIRECTIONS:

1. Bring large pot of water, seasoned with sea salt to a boil.  Add the zucchini whole and boil for 2 minutes.  Drain, cool and slice at an angle in 1/2″ thick slices.

2. Bring a large pot of water, seasoned with sea salt, to a boil.  In a large heavy saucepan, heat the olive oil over medium heat.  Add the garlic, and cook until softened but not brown, about 2 minutes.  Reduce the heat to low, and add the zucchini slices.  Cook, tossing gently 4-5 minutes, until zucchini is lightly browned on the edges.  Remove from heat.

3. Add the penne to the boiling water, and cook till tender but still firm.  Drain well.  Return zucchini to low heat and add penne.  Crumble in ricotta.  Season to taste with salt and pepper.  Add basil and Parmesan, and toss to mix.  Serve.

Read Full Post »

Pasta alla Genovese

Pasta alla Genovese

The temperature at 8:00 am this morning was 8 degrees in Manhattan and baby that’s cold outside when you’re walking to work!  I’ve been posting a lot of vegetarian pasta recipes lately but today calls for a heartier dish.  It would make a delicious  meal this evening BUT only if you’re home from work early or are lucky enough to be home all day.  If that’s the case, this is more of weekend dish because of the amount of time required.  This recipe is decidedly different from some other versions I’ve come across.  Perhaps I’ll post another incarnation tomorrow.

INGREDIENTS:

4 1/4 lb. red onions

1/3 cup EV olive oil

2 carrots, peeled and roughly chopped

1 celery rib, trimmed and roughly chopped

1/4 lb bacon or pancetta

2 1/4 lb beef chuck, cut into 2 inch cubes

Salt and freshly ground pepper

1/4 cup dry white wine, plus more if desired

1 lb pasta like ziti, rigatoni or tortiglioni

Freshly grated Parmesan cheese

DIRECTIONS:

Bring large pot of water to a boil.  Place the onions in the boiling water, and cook, covered, 15 minutes.  Drain the onions, and let cool a bit, then slice very thinly.

Heat half the oil in a large heavy pot (braising pan) over medium heat; stir in the carrots, celery and bacon, and cook 4 minutes.  Add the beef, then cover with the onions.  Pour the remaining oil over the onions, then sprinkle with 1 1/2 tsp salt and 3/4 tsp pepper.  cover, bring to a simmer and cook gently until the beef is tender, about 2 hours;  the onions will release a good deal of liquid.

Uncover the pot and bring to a boil.  Cook, stirring more frequently as the liquid reduces and lowering the heat as necessary to prevent scorching, until the meat has fallen apart and the sauce is creamy, about 45 minutes.  Stir in the white wine and taste, adding more wine if desired.  Reduce the heat to low, and continue to cook stirring frequently, until the sauce is glossy and quite thick, about 15 minutes more.

Cook the pasta in a large pot of boiling salted water until al dente, then drain and toss with the sauce.  Stir in Parmesan to taste, then serve.

Recipe by Mark Bittman NY Times

Read Full Post »

A cooked rasher. Raw bacon rashers are an esse...

Bring On The Bacon

It’s FAT TUESDAY and I for one am planning on indulging…for tomorrow brings on a more than a month of deprivation.      For years I had the habit of NOT giving up any food that I particularly loved but rather DOING something(s) good for others.  Now I’m back to giving up sweets because, well for my own health and well-being and vanity the mirror and my jeans are yelling at me to say no to chocolate, ice cream, cookies and maybe almost everything white.  OK, so for selfish reasons I will deprive myself with an eye to a slimmer me by Easter Sunday.

BUT today is a very different story…tonight I’ve been invited to be a guest at the Annual Tasting Event sponsored  by    C-CAP-Careers through Culinary Arts Program.  WOW!! New York’s Top Chefs will be gathered at Pier 60 tonight offering up tasty tidbits so tonight I feast and tomorrow I fast!

Here’s a tasty tidbit you can make yourself and feel like a million bucks.

BILLIONAIRE’S BACON

1 lb thick cut bacon

1/4 cup maple syrup

1/2 cup brown sugar

coarse ground black pepper

Preheat the oven to 375 degrees.  Line a baking sheet with aluminum foil and top with a roasting rack.  Spray the rack with a non-stick spray.  Place the bacon in strips on the rack.  Brush the bacon with the maple syrup.  Sprinkle brown sugar over bacon and then grind some black pepper.

Bake in oven till sugar begins to melt, about 15-17 minutes.  Let cool 5 minutes.

 

Enhanced by Zemanta

Read Full Post »

Tasty Tidbits Tuesday

Ocean Spray brand dried cranberries

Ocean Spray brand dried cranberries

This is a great dish on its own and could also be served over couscous

1 large butternut squash-peeled and cubed

2 TBS extra-virgin olive oil

4 chicken leg quarters

coarse salt and ground pepper

1 red onion, cut into 1/2″ wedges

2 TBS chopped fresh sage

4 tsp ground coriander

1 tsp ground nutmeg

2 cups low-sodium chicken broth

1/2 cup dried cranberries

In large Dutch oven or heavy pot, heat 1 TBS oil over medium-high.  Season chicken with salt and pepper and in two batches, cook skin side down until skin is golden and crisp, about 5 minutes per batch.  Transfer chicken to plate; pour off fat from pot.

Add 1 TBS oil, squash and onion to pot and cook until vegetables are beginning to soften, about 5 minutes.  Add sage, flour, coriander and nutmeg and cook, stirring until fragrant, about 2 minutes.  Add broth and cook, stirring and scraping any browned bits with a wooden spoon, 1 minute.  Nestle chicken, skin side up in squash mixture, add cranberries, and bring to boil.  Reduce heat, partially cover, and simmer till chicken is cooked through and squash is tender, 20-25 minutes.

Recipe from Martha Stewart Every Day Food

Read Full Post »

English: Potatoes, sweet potatoes, onions and ...

Sweet potatoes, onions and garlic

This is the last of the BEST Thanksgiving Side Dishes because tomorrow I will be preparing the foods I’m bringing to our dinner.  I made this dish one Thanksgiving spent at my parents house when they lived in Florida.  Trust me, it is yummy.

ROASTED SWEET POTATOES and ONIONS with ROSEMARY & PARMESAN

2  3/4 lb sweet potatoes, peeled, cut in 1 ” cubes

8 TBS Canola oil

3 garlic cloves minced

2  1/2 tsp salt

1  1/2 tsp coarsely ground black pepper

1  1/2 lb red onions (3 medium), halved lengthwise, cut crosswise in 1/4 ” slices

1/2 cup freshly grated Parmesan cheese

1 TBS chopped fresh parsley

Set on rack in center oven and one on lowest position.- preheat oven 375 degrees

Line 2 large baking sheets with foil.  Place sweet potatoes on one; drizzle with 6 TBS oil.  Sprinkle with garlic, 1  1/2 tsp salt and 1 tsp pepper.  Toss to coat, then spread in single layer.

Place onions on second baking sheet, drizzle with 2 remaining TBS oil, sprinkle with remaining salt and pepper.  Toss to coat, spread in single layer.  Place potatoes on center rack and onions on lower. Roast until potatoes are tender and onions are tender and brown around edges, stirring every 10 minutes, about 30 minutes total for potatoes and 35 minutes for onions.

Can be prepared 4 hours ahead of time, let stand at room temperature, covered loosely with foil.  Rewarm in 375 degree oven about 10 minutes.  Combine potatoes and onions in shallow bowl.  Sprinkle with Parmensan cheese and rosemary and toss to coat.  Season with salt and pepper.

Recipe from Martha Stewart Whole Living

HAPPY THANKSGIVING TO ALL!

 

Read Full Post »

Ocean Spray Craisins brand dried cranberries

Ocean Spray Craisins brand dried cranberries (Photo credit: Wikipedia)

I know it seems unlikely that anybody would NOT want  love mashed potatoes with their Thanksgiving turkey, but it’s true. And for those guests and any Vegans at your table, you might want to include this really neat dish.  It’s seasonal, textural and nutritious.

WILD RICE with MUSHROOMS, CRANBERRIES and WALNUTS

Salt

2 cups wild rice

2 cups wheat berries, soaked in 3 cups water overnight and drained

3/4 cup dried cranberries

2 TBS canola oil or other neutral oil

6 medium or 3 large portobello mushrooms, cleaned, stemmed and in large dice (3 cups)

Freshly ground pepper

1  1/2 cups chopped walnuts

2 small shallots, minced

2 TBS chopped flat leaf parsley

2 TBS walnut oil

Bring two medium pots salted water to a boil over high heat.  Add wild rice to one and wheat berries to another, reduce heat to medium, and cook until tender, 30 to 35 minutes for wild rice and 20 to 25 minutes for wheat berries.

While grains cook, put cranberries to small bowl, and cover with hot water.  Soak 15 minutes, drain, and chop.  Set aside.

Heat canola oil in a medium skillet over medium heat  Add mushrooms, and sauté stirring frequently, until mushrooms soften and begin to release their liquid, 8 to 10 minutes.  Season lightly with salt and pepper, and transfer to a warm serving bowl.  Stir in walnuts, shallots, parsley and cranberries.

When grains are tender, drain them, and add them to bowl.  Drizzle with walnut oil, and toss gently.  Taste and add salt and pepper if necessary.  Serve warm or at room temperature.

Yield: 6-8 servings

 

Read Full Post »

Older Posts »