Feeds:
Posts
Comments

Posts Tagged ‘cremini mushrooms’

Every day that I post another pasta recipe especially one that isn’t one with gravy, the traditional tomato sauce served with meatballs and/or sausage, I marvel at the seemingly endless ways there are to  incorporate two great food groups;  Pasta, that filling carbohydrate, whose very lack of flavor (except for Barilla), lends itself as a base canvas upon which we can create delicious vegetable dishes from nature’s own colorful palette.  And to think, growing up in my Italian household, I never had any pasta that didn’t have tomato sauce on it except for Friday’s Aglio e Olio, a recipe that I must post – maybe next Friday.

INGREDIENTS:

2 TBS EV Olive oil

1 medium yellow onion diced medium

2 medium zucchini, diced medium

1/2 lb cemini or button mushrooms, trimmed and quartered

2 garlic cloves, minced

1 can (28 oz) tomato purée

coarse salt and ground pepper

2 TBS fresh oregano leaves, coarsely chopped

1 lb rigatoni**

DIRECTIONS:

In medium pot or braising pan, heat oil over medium-high.  Add onion and cook till translucent, about 5 minutes.  Add zucchini and mushrooms and cook until vegetables soften slightly, about 4 minutes.  Add garlic and cook until fragrant, 30 seconds.  Add tomato purée, season with salt and pepper, and bring mixture to a boil.  Reduce heat to a rapid simmer and cook until zucchini is crisp-tender, about 8 mintues.  Stir in oregano.

Meanwhile, in a large pot of boiling, salted water, cook pasta until al dente.  Reserve 1 cup cooking liquid; drain pasta and add to sauce, tossing to combine and adding enough pasta water to create a sauce that coats pasta.  Serve immediately.

** You can substitute ziti or penne rigate for the rigatoni. Also dicing the vegetables rather small allows them to tuck into the tube pasta.

Recipe from Martha Stewart EveryDay Food

Read Full Post »

Mushrooms seem to be, well just mushrooms…no brilliant color like a red pepper, no deep green like a bunch of kale or broccoli rabe, no heartiness of a baked potato, nor the crunch of a carrot.  Is the best you can say about a mushroom is that it has virtually no calories?  Of course not!  Porcini mushrooms are particularly noted for their strong nutty and slightly meaty flavor and as they’re cooking, the aroma is delicious.  There’s also portabello mushrooms which will lend substance and hardiness to any dish.  And those are just the more common ones we find in grocery stores as well as Shitake, Oyster and Chanterelles.  Imagine cooking with Hen-of-the-Woods, Black Trumpets, Morels, Hedgehogs and Trumpet Royale!  Well now if you’re wondering why I led you down this path of edible funghi, I’m not surprise AND I’m not even sure why I did, except to add a bit of interest and knowledge to the recipe of the day.

Mushroom Pasta with Ricotta

Mushroom Pasta with Ricotta

INGREDIENTS:

Coarse salt and ground pepper

12 oz. rigatoni or other short pasta

2 TBS butter ( I always use unsalted)

1/2 small onion finely chopped

1/2 cup dry white wine

3/4 lb white button or cremini mushrooms, trimmed and sliced

1 cup ricotta

4 tsp fresh lemon juice

shaved Parmesan, for serving

DIRECTIONS:

In large pot of boiling salted water, cook pasta until al dente.  Reserve 3/4 cup pasta water; drain pasta and return to pot.

Meanwhile, in a large skillet, melt 1 TBS butter over medium.  Add onion and cook until softened , about 4 minutes.  Add wine and cook until almost evaporated, 4-6 minutes.  Add mushrooms; season with salt and pepper and cook until browned, about 8 minutes.  Remove skillet from heat and stir in 1 TBS butter.

Add mushroom mixture, ricotta, and lemon juice to pasta; stir to combine, adding enough pasta water to create a thin sauce.  Serve topped with Parmesan.

Recipe from Martha Stewart EVERYDAY FOOD October 2009

Read Full Post »

You just never know where you’ll find a good recipe!  

Yesterday, Rob, a friend in my office was scrolling through the Food Network website looking for a recipe that might catch his eye and whet his appetite enough to be inspired to cook that evening.  Actually I’m learning that he cooks A LOT!  Pretty cool huh?  Well we have this little triangle of foodies/cooks and we sit near each other and nothing beats boredom than discussing what we cook, where we shop for food and where we dine.  

So Rob found this recipe and he said it looked good, it looked simple and he had most of the ingredients already at home.  He flashed around a photo of the finished dish and Elinor and I agreed this sounded like a winner.  Elinor did think that the dish would be better if bone-in skin-on chicken thighs were used rather than the chicken breasts as indicated in the recipe.  That brought on a whole discussion of the the health benefits (or not) of the different cuts of chicken.  Too bad Rob hadn’t found the recipe the day before because the recipe called for fresh Rosemary sprigs and Elinor was quite willing to barter some sprigs for a chicken thigh!  

Flash forward to today – this morning I emailed Rob asking him for the recipe thinking it would make a great weekend dinner.  He sent it to me.  When I got to the office around 1:30 this afternoon he and Elinor were having lunch in Town Square – our lunch area.  I joined them with my container of soup and found out that Elinor was dining on a chicken breast (uh huh, yesterday she said she didn’t like them at all) but then you know what they say,” beggars can’t be choosers”.  That is NOT to imply that she was begging;  Actually I would have to own up to casting a glance at her and the chicken and was rewarded with a bite of the chicken and a mushroom!   It was really tasty!  More talk about what parts to use and I concluded using some chicken thighs and chicken breasts, some skin on and some not would work for Peter and me.  I can’t wait to make it.  Going to use my braising pan (Really I can’t sing the praises of that kitchen tool enough).

Skillet Rosemary Chicken

SKILLET ROSEMARY CHICKEN

INGREDIENTS

3/4 lb. small red-skinned potatoes, halved or quartered if large

Kosher salt

2 sprigs of fresh rosemary, plus 1 TBS leaves

1 clove garlic, smashed

Pinch of red pepper flakes

Juice of 2 lemons (squeezed, halves reserved)

2 TBS olive oil

4 skin-on, bone-in chicken breasts, (6-8 oz each)

10 oz cremini mushrooms, halved

DIRECTIONS

Preheat  oven to 450°

Cover potatoes with cold water in a saucepan and salt the water.  Bring to a boil over MED-HI and cook until tender, about 8 minutes; drain and set aside.  

Pile the rosemary leaves, garlic, 2 tsp salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife.  Transfer the paste to a bowl.  Stir in the juice of 1 lemon and the olive oil.  Add the chicken and turn to coat.

Heat a large cast-iron skillet over MED-HI heat. Add the chicken, skin side down, cover and cook until the skin browns, about 5 minutes.  Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.

Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast uncovered until chicken is cooked through and the skin is crisp, 20 -25 minutes. 

Recipe is from Television Food Network

 

Read Full Post »