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Posts Tagged ‘Food processor’

Broccoli Pesto and Pasta

Broccoli Pesto and Pasta

If you love broccoli and really who doesn’t unless you’re President Bush or under the age of 18, you will think this recipe for pasta sauce is the greatest thing! Though this sauce is made with broccoli, it resembles pesto because it calls for garlic, basil and pine nuts.  Its color is as pretty s anything pesto has to offer and it has far less fat.  The only step in this recipe that takes much time is the boiling of the water for the pasta.  The broccoli cooks in 5 minutes and is then tossed in the food processor with all the other sauce ingredients.  You could use the broccoli pesto for a dip but it’s so good you will want to eat it in large quantities on linguine.  A plate of sliced tomatoes would  be lovely as a side dish…BUT since there are no plump red juicy tomatoes available at this time of the year, my advice is to skip that idea because it will only detract from the freshness and flavor of your pesto.

INGREDIENTS:

1 lb whole broccoli or 8 oz (4 cups) broccoli florets

2 oz Parmigiano Reggiano grated  cheese

1/2 cup packed basil leaves

1 medium clove of garlic

2 TBS olive oil

1/3 cup pine nuts

8 oz fresh egg-less linguine (I will surely use dry)

1/8 tsp salt

Freshly ground black pepper

DIRECTIONS:

Bring water for pasta to boil.

Trim stems from broccoli and cut into florets.  Steam for about 5 minutes, until  tender but firm.  Reserve 6 TBS  cooking liquid. 

Wash and dry basil leaves and pack into measuring cup.

Mince garlic in food processor.  Add basil, olive oil and pine nuts to the food processor, and process until minced.

Cook linguine to package directions

Add steamed broccoli to the other sauce ingredients and process until smooth.  If mixture is too thick, add another TBS or so of water.  Add cheese and process to blend.  Season with salt and pepper, if desired.  Serve over freshly drained pasta.

Recipe from Marian Burros, New York Times

 

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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

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Tomato

Summer Sumptuous

TASTY TIDBIT TUESDAY

If ever there was a time to indulge yourself in tomatoes, this would be it!  Fresh garden grown tomatoes are everywhere.  Even the large grocery stores are featuring state-grown produce.  The Jersey tomatoes are plump, juicy, sweet and so available and so this is the time to use them in as many recipes as possible.  And if your basil plant is looking like mine, you know it’s time to use up the leaves that got left behind when you were making tomato and onion and basil salad.  You WERE making that weren’t you this summer because really if you live in the Northeast, summer is really the only time you can eat tomatoes.  The other 9 months you’re eating a dark pink, hard, ethylene-gassed tennis ball.

8 oz. / 4 cups broccoli florets

2 oz. grated cheese

1/2 cup packed basil leaves

2 TBS olive oil

1/3 cup pine nuts

2 ripe tomatoes

Bring water to boil in covered pot.  Trim stems of broccoli, steam for 5 minutes until tender.  Reserve 6 TBS of the liquid, set aside.

You can use a food processor for many of these steps, however I don’t think it’s necessary to grate the cheese to equal 4 TBS.  Set aside.

Wash and dry basil leaves and pack into measuring cup.   Mince the garlic.  Add basil, olive oil and pine nuts in food processor and process till all is minced.  Add broccoli florets to food processor, if mixture get too thick, add water.  Add cheese and process to blend.

Serve over drained pasta.  Arrange sliced tomatoes along the side.

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