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Posts Tagged ‘Every Day Food’

Roasted Tomatoes and Fennel Sauce

Posted in Everyday Food, We Called It Macaroni (Pasta recipes), tagged , , , , , , on September 2, 2014| Leave a Comment »

This was a very good Tasty Tidbits Tuesday – we just finished dinner and it was delicious and as my husband put it “very interesting, very unusual and it tastes delicious too and I’ve never tasted anything like it”.

Last night Angela and Seth joined us for some wine and apps on the porch.  It was a warm evening and since it’s getting dark so early these days, we scattered candles all around giving the porch a soft and inviting atmosphere.  We sat and talked for quite some time drinking most of the bottle of Malbec they brought.  Angela brought us a bag of Heirloom cherry tomatoes that one of her customers from the bakery brought her!  It was an Ocean Grove food chain lol.  Turns out Angela is not really fond of tomatoes, there’s something about the consistency that she doesn’t like – all the better for me who LOVES tomatoes, JERSEY TOMATOES and even better FREE JERSEY HEIRLOOM TOMATOES.

I popped a few in my mouth, God they were like candy and there were a lot.  I started to think about what I could make with them.  This morning I saw just how many tomatoes there were and decided to leave some on Michael’ s porch (hope he found them when he got home tonight) and left some watermelon on Angela’s porch – the food chain continues….

Tonight I made Roasted Tomatoes and Fennel Sauce with linguine, well actually half linguine and half whole grain spaghetti.  It was so good, I plan to make it again soon.

Fennel

Fennel

1 Fennel bulb cut up

2 pints grape or cherry tomatoes, half of them halved ( I gave away too many, so I chopped up half of medium tomato)

1/4 cup white wine

3 TBS olive oil

5 sprigs of Thyme (I didn’t have any, so I used dried thyme leaves )

pinch of sugar* (I didn’t use any, the tomatoes were sweet enough)

Coarse salt and pepper

Preheat oven to 450 degrees

In a 9″ x 13″ baking dish, toss together the fennel, tomatoes, wine, oil and thyme.  Add a pinch of sugar and season with salt and pepper.

Bake, stirring occasionally until fennel softens and pan juices thicken, 35-40 minutes, maybe less.

I reserved a full cup of the pasta water and used it to create the sauce.  I didn’t have a lot of pan juices and some of it burned along the edges of the pan.

Toss pasta with sauce and sprinkle with grated Parmesan

Recipe from Martha Stewart’s Every Day Food – November 2009

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Saturday Night Supper- Orange and Balsamic Chicken

Posted in Everyday Food, Ha-P 2 B in OG, tagged , , , , , , , , , , , , , on March 30, 2014| 2 Comments »

Braising Pan by Schulte-Ufer

Braising Pan by
Schulte-Ufer

As I said in an earlier post, there’s a whole lot of cooking is going on this weekend.  It doesn’t hurt that it’s been raining for most of the time.

I had had some chicken thighs in the freezer for a while and thought I should  use them so I looked through my recipes to see what I could make.  Two caught my eye and ultimately I opted for the quick and simpler version. You will note that in this recipe and many others, that I use a braising pan.  I never owned one until a couple of years ago and now I can’t imagine cooking without one.  I use it all the time and if you want to cook or like to cook, I suggest you invest in one.  Actually the one I have in my cottage is more the perfect size  (11 1/2 “) than the larger one in NYC.  I always forget to mention that I use the braising pan as the serving dish/bowl for my meal.  That could be because although the cottage is filled with kitchenware and dish ware, I don’t have that medium size shallow bowl in which to serve my dish.  Maybe, BUT it sure makes cleaning up easier and keeps the food hot right from the stove to the table.

Balsamic Orange Chicken

Balsamic Orange Chicken – courtesy Martha Stewart

Ingredients

4 bone- in, skin-on chicken thighs

1 TBS olive oil

2 TBS Balsamic vinegar

1 orange cut into 8 wedges

1 TS unsalted butter

Directions

Pre-heat oven to 450 °

Heat oil on med-high in oven proof skillet ( I used a braising pan) and brown chicken skin side down till golden crispy, about 7 minutes.  Remove from pan to plate and pour off fat from skillet.  Return chicken to pan skin side up and put in oven for 10 minutes (I checked the temperature of the meat with my thermometer). Return chicken to plate.

Heat skillet over medium  and add vinegar and orange wedges to pan.  Scrape up any bits stuck to bottom of pan.  Cook till oranges get soft, about 2 minutes. Remove from heat and stir in butter.

To serve, return chicken to pan and toss pieces around in the sauce.  Squeeze the oranges over the chicken and serve with crusty bread to soak up the sauce.

Recipe from Martha Stewart’s Every Day Food – November 2010

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Linguine with Lemon-Cream Sauce – Pasta recipe

Posted in Everyday Food, Tasty Tidbits Tuesday, We Called It Macaroni (Pasta recipes), tagged , , , , , , , , , on May 14, 2013| Leave a Comment »

This image shows a whole and a cut lemon.

LEMONS-It Must Be Spring

We mostly called it macaroni, sometimes shells and sometimes spaghetti – today it seems it’s just pasta.  But whatever you call it, this dish is a delightfully different main or side dish for this season.

Coarse salt and ground pepper

1 lb linguine

1 tsp extra virgin olive oil

2 shallots minced

1 cup heavy cream

1 tsp grated lemon zest, plus 2 TBS lemon juice (from 1 lemon)

In a large pot of boiling water, cook pasta according to package instructions.  Reserve 1 cup of pasta water; drain pasta and return to pot.  Meanwhile, in a small pot, heat oil over medium  Add shallots, season with salt and pepper, and cook, stirring, until tender, 4 minutes.  Add cream and lemon zest.  Bring to boil and cook until slightly thickened, 8 minutes.  Add lemon juice and season to taste with salt and paper. Pour cream sauce over pasta and toss, adding enough pasta water to create a thin sauce that coats pasta.

Recipe from Martha Stewart’s Every Day Food

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Orechiette with Brocoli Rabe, Oregano and Lemon Zest

Posted in Everyday Food, Marthaspeak, Tasty Tidbits Tuesday, We Called It Macaroni (Pasta recipes), tagged , , , , , , , , , , , , , , , , , , , , , , on May 1, 2013| Leave a Comment »

Tasty Tidbits Tuesday has been missing in action more often than I would like to admit.  I made the pasta dish I featured a week or so ago – the Penne with Cauliflower and Swiss Chard.  OMG, I have to tell you it was sooooooo delicious.  It had a delightfully light flavoring yet strong enough that you could savor every bite.  I admit I couldn’t taste the  Swiss Chard but since it added a different texture and the goodness of a dark leafy green vegetable, I was happy it was in it.

Actually it wasn’t the ingredients as much as it was the cooking technique that brought such flavor into every mouthful.  If you recall, the cauliflower was blanched for 3 minutes in the pot of boiling water that would also be used to cook the pasta.  So when the pasta was cooking in the water that the cauliflower had been in, it absorbed a light flavor that was as I said, delicious!  

Well my passion for pasta got me thinking about how many of my Tuesday recipes were pasta dishes and so I’ve decided to make a new category on the blog; We Called It Macaroni.  And I’m going to be publishing a LOT of pasta recipes! I’m no Lydia however, I’m taking on the job of educating my readers to the joys of Italian cooking, particularly PASTA, and taking them beyond red sauce and meatballs!  You can now search the blog category We Called It Macaroni for any of the pasta recipes published previously.  “Mangia”

Lovely light and flavorful pasta dish.

Lovely light and flavorful pasta dish.

Orchiette with Brocolie Rabe, Oregano and Lemon

Coarse salt and ground pepper

3/4 orchiette or other small pasta shape

1 bunch broccoli rabe (1 lb) – trimmed, cut into 1 1/2 ” pieces

1/4 cup extra-virgin olive oil

4 garlic cloves, thinly sliced

1/2 tsp red pepper flakes

1 TBS fresh oregano leaves, for serving

2-3 TBS fresh lemon juice , for serving

In  a large pot of boiling salted water, cook pasta according to directions, adding broccoli rate 4 minutes before the end of cooking.  Meanwhile, in a small saucepan heat oil, garlic and red pepper flakes over medium heat until garlic begins to sizzle, 2 minutes.  

Drain pasta and broccoli rabe and return to pot.  Add oil mixture and toss to coat;  season to taste with salt and pepper.  * I always sprinkle a little Peccorino-Romano or other Italian grating cheese on top of my pasta dishes

To  serve, sprinkle oregano over pasta and drizzle with lemon juice.

** As you can see, this recipe uses only olive oil as the sauce for the pasta dish;  Therefore you should definitely use the small pasta shapes such as orchiette and secondly when I see a recipe calling for so little sauce I often save a cupful of the pasta water to add to the sauce. Also I would use as many garlic cloves as I wished and just shake the red pepper flakes in and not measure.

***  You can also add cherry tomatoes with the garlic and cook them till they burst, add yet another dimension of flavor and texture to your dish.

Recipe from Martha Stewart’s Every Day Food

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Pappardelle with Caramelized Onions and Parmesan

Posted in Marthaspeak, Tasty Tidbits Tuesday, We Called It Macaroni (Pasta recipes), tagged , , , on March 24, 2010| 2 Comments »

Pappardelle with Caramelized Onions and Parmesan.

Tonight’s dinner except I used Farfalle-it was DELICIOUS!! I want to make it sometime for guests because it is pasta BUT not your ordinary pasta and sauce dish or as we knew it in my house growing up – macaroni and gravy.  And just because Mr. P insists that I don’t give him enough vegetables, we had escarole too.  Even if pride cometh before the fall, I have to say this meal was totally great. And YES it is a Martha recipe.  The recipe for caramelized onions and the pappardelle dish came out of Every Day Food.  The escarole recipe came from Wegman’s.

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