Lasagne to me is a labor of love. It takes time to construct a good lasagne the same way it takes time to raise a building. If you're making this for someone you love them or you're trying to impress them. Either way you have my permission to knee cap them if they don't say how wonderful it is and how hard you worked.
Nona's Spinach and Four Cheese Lasagne
1 (20-ounce) package fresh spinach, tough stems removed and washed
5 tablespoons unsalted butter
1/4 cup minced shallots
2 teaspoons minced garlic
3/4 pound portobello mushrooms, stems removed and sliced (about 3 large)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
4 cups whole milk
1/8 teaspoon freshly grated nutmeg
2 1/2 cups grated Parmesan
15 ounces fresh ricotta
1 1/2 cups grated Fontina or provolone
1 1/2 cups grated mozzarella
1 pound lasagna noodles, cooked to al dente
Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.
In a large skillet, melt 1 tablespoon of the butter over medium-high heat. Add the shallots and garlic and cook, stirring, for 1 minute. Add the mushrooms, 1/4 teaspoon each of the salt and black pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes. Remove from the heat and let cool.
Melt the remaining 4 tablespoons butter over medium heat. Add the flour and cook, stirring with a wooden spoon for about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 2 to 3 minutes. Add the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, the nutmeg, and 1 cup of the Parmesan and cook, stirring, until thickened, about 2 minutes. Remove from the heat.
In a bowl, combine the ricotta, fontina, and mozzarella cheeses. Fold in 1/4 cup of the milk sauce (bechamel).
Across the bottom of a deep-dish lasagna pan (13 by 9-inches), spoon enough bechamel sauce to cover (about 1/2 cup). Then add 1/4 of the mushrooms and sprinkle 1/4 of the spinach across. Arrange a layer of cooked noodles side-by-side across the sauce. Spread another layer of bechamel over the noodles and top with more spinach, mushrooms, and cheese. Repeat layering with sauce, noodles, spinach, and cheese 2 more times, ending with noodles on top.
Sprinkle the remaining 1 1/2 cups of Parmesan over the top, cover tightly with aluminum foil, and bake until the noodles are tender and the lasagna is hot and bubbly, about 30 minutes. Uncover and continue baking until golden brown on top, about 10 minutes. Let rest for 10 to 15 minutes before serving. Serve hot.
Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts
7.23.2009
Walnut Goat Cheese Ravioli
No one in my house admits to liking goat cheese. Or walnuts. Yet they eat it if they aren;t told what it is.
Walnut Goat Cheese Ravioli
Ravioli:
1 cup crumbled goat cheese
1/2 cup finely chopped toasted walnuts
1/2 cup minced fresh basil
1 tablespoon extra virgin olive oil
2 teaspoons minced garlic
1 teaspoon minced lemon peel
3 large pasta sheets
Sauce:
4 tablespoons butter
1/2 cup chopped walnuts
1/2 cup finely chopped shallots
1/2 teaspoon minced garlic
1/2 cup dry white wine
2 cups whipping cream
1/4 cup chopped fresh basil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup freshly grated Asiago or Parmesan
In a bowl combine the goat cheese, walnuts, basil, oil, garlic and lemon peel, and mix well. Set aside. Put pasta sheet on work surface with long side facing you and put packed teaspoon of filling 2 inches apart lengthwise along half of the pasta sheet (you should have 10 to 12 mounds). Around each mound of filling brush dough very lightly with water. Fold dough lengthwise in half over mounds of filling, gently pressing around mounds to force out any air, and seal edges well. With a fluted pastry wheel trim edges and cut between mounds of filling to separate ravioli.
Line a large tray with a dry kitchen towel and arrange ravioli in 1 layer. Make more ravioli with remaining 2 pieces of dough and remaining filling in same manner, transferring to kitchen-towel-lined tray and arranging in 1 layer. Ravioli may be made 8 hours ahead and chilled on towel-lined tray, covered loosely with plastic wrap.
Melt 2 tablespoons of the butter in large, heavy skillet over medium-high heat. Add the walnuts and cook, stirring, until brown and fragrant, about 3 minutes. Remove nuts from the pan. Add the remaining 2 tablespoons butter, shallots and garlic, and saute for 1 minute. Add the wine and cream, and bring to a boil. Cook over medium-high until the liquid has thickened and reduced by nearly 50 percent in volume, about 4 minutes. Stir in the basil, salt and pepper. Remove from the heat and cover to keep warm.
Bring a large pot of salted water to a boil. Cook the ravioli until they are tender and rise to the surface, carefully stirring to keep them from sticking together, 3 to 4 minutes. Drain in a colander. Transfer the cooked ravioli to the pan with the sauce, and gently toss to coat and heat through. Divide the ravioli among 6 serving plates or shallow bowls, and sprinkle each serving with grated cheese. Serve immediately.
Walnut Goat Cheese Ravioli
Ravioli:
1 cup crumbled goat cheese
1/2 cup finely chopped toasted walnuts
1/2 cup minced fresh basil
1 tablespoon extra virgin olive oil
2 teaspoons minced garlic
1 teaspoon minced lemon peel
3 large pasta sheets
Sauce:
4 tablespoons butter
1/2 cup chopped walnuts
1/2 cup finely chopped shallots
1/2 teaspoon minced garlic
1/2 cup dry white wine
2 cups whipping cream
1/4 cup chopped fresh basil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup freshly grated Asiago or Parmesan
In a bowl combine the goat cheese, walnuts, basil, oil, garlic and lemon peel, and mix well. Set aside. Put pasta sheet on work surface with long side facing you and put packed teaspoon of filling 2 inches apart lengthwise along half of the pasta sheet (you should have 10 to 12 mounds). Around each mound of filling brush dough very lightly with water. Fold dough lengthwise in half over mounds of filling, gently pressing around mounds to force out any air, and seal edges well. With a fluted pastry wheel trim edges and cut between mounds of filling to separate ravioli.
Line a large tray with a dry kitchen towel and arrange ravioli in 1 layer. Make more ravioli with remaining 2 pieces of dough and remaining filling in same manner, transferring to kitchen-towel-lined tray and arranging in 1 layer. Ravioli may be made 8 hours ahead and chilled on towel-lined tray, covered loosely with plastic wrap.
Melt 2 tablespoons of the butter in large, heavy skillet over medium-high heat. Add the walnuts and cook, stirring, until brown and fragrant, about 3 minutes. Remove nuts from the pan. Add the remaining 2 tablespoons butter, shallots and garlic, and saute for 1 minute. Add the wine and cream, and bring to a boil. Cook over medium-high until the liquid has thickened and reduced by nearly 50 percent in volume, about 4 minutes. Stir in the basil, salt and pepper. Remove from the heat and cover to keep warm.
Bring a large pot of salted water to a boil. Cook the ravioli until they are tender and rise to the surface, carefully stirring to keep them from sticking together, 3 to 4 minutes. Drain in a colander. Transfer the cooked ravioli to the pan with the sauce, and gently toss to coat and heat through. Divide the ravioli among 6 serving plates or shallow bowls, and sprinkle each serving with grated cheese. Serve immediately.
Dashi - Japanese Mother's Day Meal
I have 1 Asian grocery in the area. It's a pretty place with usually only one person working it sadly. And that one person speaks very little English. Most of the packages are also not in English so I do a lot of wandering around trying to figure out what ingredients are really what I'm looking for. Shirataki noodles come in two flavors as far as I've seen: tofu that's been shaped to look like a noodle and a traditional brown flour and yam noodle.
This recipe to me sounds very yummy. I haven't had a chance to try it yet, but the mirin tends to add a very sweet taste to most noodle dishes.
Dashi
1/2 lb thinly sliced beef loin, or pork loin, cut into 1 and 1/2 inch length pieces
4 potatoes, cut into quarters
1 onion, cut into wedges
1/4 lb carrot, cut into bite size chunks
1/2 package shirataki noodles
2 1/2 cups dashi soup (typically a fish stock. Vegetarian stock can be used)
2 tablespoon mirin
2 tablespoon sugar
4 tablespoon soy sauce
1 tablespoon of vegetable oil
Heat 1 tbsp of vegetable oil in a deep pot and saute beef quickly on high heat. Add onion, carrot, potato, and shirataki in the pan and saute together. Pour stock in and bring to a boil. Turn down the heat to low and skim off any foam or impurities that rise to the surface. Simmer until potatoes are softened. Add sugar and mirin and put a drop-lid. Simmer for about 5 minutes and add soy sauce. Simmer until the liquid are almost gone.
Makes 4 servings
This recipe to me sounds very yummy. I haven't had a chance to try it yet, but the mirin tends to add a very sweet taste to most noodle dishes.
Dashi
1/2 lb thinly sliced beef loin, or pork loin, cut into 1 and 1/2 inch length pieces
4 potatoes, cut into quarters
1 onion, cut into wedges
1/4 lb carrot, cut into bite size chunks
1/2 package shirataki noodles
2 1/2 cups dashi soup (typically a fish stock. Vegetarian stock can be used)
2 tablespoon mirin
2 tablespoon sugar
4 tablespoon soy sauce
1 tablespoon of vegetable oil
Heat 1 tbsp of vegetable oil in a deep pot and saute beef quickly on high heat. Add onion, carrot, potato, and shirataki in the pan and saute together. Pour stock in and bring to a boil. Turn down the heat to low and skim off any foam or impurities that rise to the surface. Simmer until potatoes are softened. Add sugar and mirin and put a drop-lid. Simmer for about 5 minutes and add soy sauce. Simmer until the liquid are almost gone.
Makes 4 servings
7.16.2009
Cold Harusame Noodles
These are nummy nummy things that I can't get at my local grocery. Harusame noodles are delicate and lovely to look at. They can do a lot to fancy up your dinner presentation.
Cold Harusame Noodles
1 and 3/4 oz dried harusame noodles , or cellophane noodles (bean thread noodles)
1 1/2 Tbsp soy sauce
1 1/2 Tbsp rice vinegar
2 tsp sugar
1/2 Tbsp sesame oil
Boil water in a medium pot. Boil harusame noodles in the pot, according to the package instruction. Drain harusame noodles in a colander and cool them with cold water. Drain and cut drained harusame into 2 to 3 inches long.
Mix sugar, soy sauce, vinegar, and sesame oil in a small bowl. Pour the dressing over the noodles and mix well.
Cold Harusame Noodles
1 and 3/4 oz dried harusame noodles , or cellophane noodles (bean thread noodles)
1 1/2 Tbsp soy sauce
1 1/2 Tbsp rice vinegar
2 tsp sugar
1/2 Tbsp sesame oil
Boil water in a medium pot. Boil harusame noodles in the pot, according to the package instruction. Drain harusame noodles in a colander and cool them with cold water. Drain and cut drained harusame into 2 to 3 inches long.
Mix sugar, soy sauce, vinegar, and sesame oil in a small bowl. Pour the dressing over the noodles and mix well.
7.01.2009
Spaghetti Squash
Some years back my father introduced me to spaghetti squash. It's a very buttery tasting vegetable that after prepared you treat just like pasta.
Spaghetti Squash
1 (4 pound) spaghetti squash
2 tablespoons extra virgin olive oil
1 cup grated romano cheese substitute (optional)
salt
coarsely ground black pepper
spaghetti sauce of your choosing
To boil squash: cut in half and scrape out seeds. Boil squash until tender cut side down for 15 to 20 minutes or until soft. Place 1/2 cup cooking water into a bowl, then drain and shred the squash (scrape with a fork. The meat as it shreds will resemble spaghetti noodles). Transfer to a bowl with reserved liquid.
Toss squash with reserved liquid and dress with extra-virgin olive oil, lots of cheese, salt to taste, and lots of black pepper. Ladle spaghetti sauce atop the squash meat. Serve.
Spaghetti Squash
1 (4 pound) spaghetti squash
2 tablespoons extra virgin olive oil
1 cup grated romano cheese substitute (optional)
salt
coarsely ground black pepper
spaghetti sauce of your choosing
To boil squash: cut in half and scrape out seeds. Boil squash until tender cut side down for 15 to 20 minutes or until soft. Place 1/2 cup cooking water into a bowl, then drain and shred the squash (scrape with a fork. The meat as it shreds will resemble spaghetti noodles). Transfer to a bowl with reserved liquid.
Toss squash with reserved liquid and dress with extra-virgin olive oil, lots of cheese, salt to taste, and lots of black pepper. Ladle spaghetti sauce atop the squash meat. Serve.
5.09.2009
Squash and Pancetta Pasta Bake
1 Large butternut squash
Olive oil
3 Cloves of garlic (peeled and sliced)
Salt and pepper
500g fresh pasta (penne or fusilli works well)
100ml half fat creme fraiche
150g grated cheese (I use mature cheddar)
12 slices pancetta
Preheat oven to 200 C (390F)
Peel and deseed the squash, and chop into medium chunks. Put a pan on medium heat, add a teaspoon of olive oil and gently fry the garlic until it starts to brown. Add the squash and a glass of water, cover with a lid and simmer on a medium heat for approx 20 minutes or until the squash is soft. Remove the lid, and bring to the boil until the liquid has reduced completely.
Begin cooking the pasta. Mash the squash seasoning with a good pinch of salt and pepper. Place in a bowl and mix in the creme fraiche and half the grated cheese. Drain the cooked pasta and stir it into the squash mix.
Place the whole lot into a baking dish, sprinkling the remaining cheese on top. Lay the pancetta strips on top. Bake in the oven for 25-30 mins.
Olive oil
3 Cloves of garlic (peeled and sliced)
Salt and pepper
500g fresh pasta (penne or fusilli works well)
100ml half fat creme fraiche
150g grated cheese (I use mature cheddar)
12 slices pancetta
Preheat oven to 200 C (390F)
Peel and deseed the squash, and chop into medium chunks. Put a pan on medium heat, add a teaspoon of olive oil and gently fry the garlic until it starts to brown. Add the squash and a glass of water, cover with a lid and simmer on a medium heat for approx 20 minutes or until the squash is soft. Remove the lid, and bring to the boil until the liquid has reduced completely.
Begin cooking the pasta. Mash the squash seasoning with a good pinch of salt and pepper. Place in a bowl and mix in the creme fraiche and half the grated cheese. Drain the cooked pasta and stir it into the squash mix.
Place the whole lot into a baking dish, sprinkling the remaining cheese on top. Lay the pancetta strips on top. Bake in the oven for 25-30 mins.
5.01.2009
Straw and Hay
This is a more rustic pasta dish, relying on very ingredients instead of massive amounts of salt to sell the flavor of the dish.
Straw and Hay
2 tablespoons butter
2 ¾ cup milk
1 small yellow onion, chopped
1 tablespoon cornstarch
8 oz. fresh white mushrooms, sliced (2 ½ C)
½ cup frozen baby peas, thawed
8 oz. egg fettuccini
8 oz. spinach fettuccini
4 oz. thinly sliced ham
¼ teaspoon black pepper
½ cup grated parmesan cheese
Melt butter over medium-high heat in a skillet. Add in the onions and sauté for 2 minutes. Add in the mushrooms and sauté until the ‘shrooms are soft: set aside. Cook the pasta in a separate pot until firm and drain and pat dry.
Whisk the milk and cornstarch together, then add to the skillet along with the peas, ham and pepper. Raise the heat to high and bring to a boil (do not scorch the milk). Lower the heat to simmer and stir for 2 minutes, or until thickened. Fold in the fettuccini and cheese and heat for 1 minute to cook through.
Straw and Hay
2 tablespoons butter
2 ¾ cup milk
1 small yellow onion, chopped
1 tablespoon cornstarch
8 oz. fresh white mushrooms, sliced (2 ½ C)
½ cup frozen baby peas, thawed
8 oz. egg fettuccini
8 oz. spinach fettuccini
4 oz. thinly sliced ham
¼ teaspoon black pepper
½ cup grated parmesan cheese
Melt butter over medium-high heat in a skillet. Add in the onions and sauté for 2 minutes. Add in the mushrooms and sauté until the ‘shrooms are soft: set aside. Cook the pasta in a separate pot until firm and drain and pat dry.
Whisk the milk and cornstarch together, then add to the skillet along with the peas, ham and pepper. Raise the heat to high and bring to a boil (do not scorch the milk). Lower the heat to simmer and stir for 2 minutes, or until thickened. Fold in the fettuccini and cheese and heat for 1 minute to cook through.
Addictive Crab Pasta
I can't eat most seafood with the exception of Alaskan white fish. My mother in law and husband love seafood, so I'm always coming up with ways to make them think that they're getting the gold stuff. This is one of Shirley's favorites.
Addictive Crab Pasta
2 lb imitation crab meat
½ teaspoon of dried parsley
1 lb 10 oz. cream of mushroom or cream of chicken soup
1/8 teaspoon black pepper
8 oz. half & half
2-3 tablespoons mayonnaise
4 oz. parmesan cheese
1 ½ sticks of sweet cream butter or I can't believe it's not butter
hot angel hair pasta
Flake apart the crab meat and cook in the butter over medium heat until the crab absorbs most of the butter. Stir in the soup, half & half, seasonings and the mayo and cook until smooth. Simmer over medium heat for about 10 minutes to let the flavors mingle. Stir in the parmesan about a minute before taking off the fire.
Addictive Crab Pasta
2 lb imitation crab meat
½ teaspoon of dried parsley
1 lb 10 oz. cream of mushroom or cream of chicken soup
1/8 teaspoon black pepper
8 oz. half & half
2-3 tablespoons mayonnaise
4 oz. parmesan cheese
1 ½ sticks of sweet cream butter or I can't believe it's not butter
hot angel hair pasta
Flake apart the crab meat and cook in the butter over medium heat until the crab absorbs most of the butter. Stir in the soup, half & half, seasonings and the mayo and cook until smooth. Simmer over medium heat for about 10 minutes to let the flavors mingle. Stir in the parmesan about a minute before taking off the fire.
Baked Shells with Spinach
This is one of my signature dishes. I served it at my wedding and my first baby shower and it continues to be requested.
Stuffed Shells with Spinach
1 (15 oz.) ricotta cheese
2 large eggs, beaten lightly
1 (10 oz.) pkg frozen chopped spinach
1 cup shredded mozzarella cheese
¼ cup parmesan cheese
1 tablespoon sugar
¼ teaspoon ground black pepper
20 cooked large shells
1 (32 oz.) jar of spaghetti sauce of your liking
400º. Blend the cheese, eggs, sugar and pepper until well mixed on medium speed with a hand mixer. Defrost and pat dry spinach and add to the mixer; beat well. Stuff the shells liberally with the mix until overflowing.
Grease or Pam a cookie sheet and coat it lightly with spaghetti sauce. Place the manicotti on the sheet, slightly spaced and top with sauce. Bake for 30-40 minutes.
Stuffed Shells with Spinach
1 (15 oz.) ricotta cheese
2 large eggs, beaten lightly
1 (10 oz.) pkg frozen chopped spinach
1 cup shredded mozzarella cheese
¼ cup parmesan cheese
1 tablespoon sugar
¼ teaspoon ground black pepper
20 cooked large shells
1 (32 oz.) jar of spaghetti sauce of your liking
400º. Blend the cheese, eggs, sugar and pepper until well mixed on medium speed with a hand mixer. Defrost and pat dry spinach and add to the mixer; beat well. Stuff the shells liberally with the mix until overflowing.
Grease or Pam a cookie sheet and coat it lightly with spaghetti sauce. Place the manicotti on the sheet, slightly spaced and top with sauce. Bake for 30-40 minutes.
Asiago Cream Sauce
An elegant white cheese sauce that goes great over rollatini or flavored raviolli and tortellini.
Asiago Cream Sauce
4 cups heavy whipping cream
1/8 teaspoon dry chicken stock or bullion
1 ¼ cup asiago cheese
1 tablespoon cornstarch
2 oz. cold water
To make the sauce, heat cream to very hot and just bubbly (but not a boil). Add the chicken base and cheese. Stir constantly with a wire whisk and bring temperature back to just bubbly.
Dissolve cornstarch in the cold water and add to sauce. Bring to a slow simmer to cook out starch. Serve over pasta immediately.
Asiago Cream Sauce
4 cups heavy whipping cream
1/8 teaspoon dry chicken stock or bullion
1 ¼ cup asiago cheese
1 tablespoon cornstarch
2 oz. cold water
To make the sauce, heat cream to very hot and just bubbly (but not a boil). Add the chicken base and cheese. Stir constantly with a wire whisk and bring temperature back to just bubbly.
Dissolve cornstarch in the cold water and add to sauce. Bring to a slow simmer to cook out starch. Serve over pasta immediately.
Shortcut Alfredo Sauce
This is another Olive Garden taste alike sauce. I like it for breadstick dipping and big buttered chunks of crusty loaf.
Shortcut Alfredo Sauce
1 pt. heavy cream
½ cup butter
2 tablespoons cream cheese
½-3/4 cup parmesan cheese
1 teaspoon garlic powder
pinch of cracked pepper
In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the parmesan cheese, pepper and garlic powder. Simmer this for 15 - 20 minutes on low.
Shortcut Alfredo Sauce
1 pt. heavy cream
½ cup butter
2 tablespoons cream cheese
½-3/4 cup parmesan cheese
1 teaspoon garlic powder
pinch of cracked pepper
In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the parmesan cheese, pepper and garlic powder. Simmer this for 15 - 20 minutes on low.
Summer Pasta Salad
Another BBQ basic in my household. I despise prepackaged prepared deli food. I like to make everything from scratch when it comes to summer food.
Summer Pasta Salad
3 cup (8 oz.) cooked rotini pasta
¾ cup frozen baby peas, thawed
½ cup shredded cheddar cheese
½ cup sliced white mushrooms raw
1 cup ranch dressing
½ cup sour cream
1/8 cup sweet red pepper, finely chopped
Toss all ingredients. Refrigerate and serve chilled. Makes 10 cups.
Summer Pasta Salad
3 cup (8 oz.) cooked rotini pasta
¾ cup frozen baby peas, thawed
½ cup shredded cheddar cheese
½ cup sliced white mushrooms raw
1 cup ranch dressing
½ cup sour cream
1/8 cup sweet red pepper, finely chopped
Toss all ingredients. Refrigerate and serve chilled. Makes 10 cups.
Chinese Cold Sesame Noodles
Cold noodles are a little daunting to try, but they really are good. I first tried these at Cafe 28 in New York.
Chinese Cold Sesame Noodles
7 tablespoons soy sauce
6 tablespoons sesame oil
4 tablespoons of peanut oil, divided
1 1/2 tablespoons tahini
1 teaspoon sugar
3 tablespoons rice vinegar
3 cloves crushed garlic
1 tablespoon finely chopped ginger
Chopped scallions
1 lb. Chinese noodles
Cook pasta according to package directions. Drain, rinse to cool. Toss with 1 tablespoon of peanut oil to keep moist. Refrigerate for at least 1 hour. In a seperate bowl mix soy sauce, sesame and remaining peanut oil, tahini, sugar, rice vinegar, garlic and ginger. Pour over noodles before serving and toss slightly. Top with chopped scallions.
Chinese Cold Sesame Noodles
7 tablespoons soy sauce
6 tablespoons sesame oil
4 tablespoons of peanut oil, divided
1 1/2 tablespoons tahini
1 teaspoon sugar
3 tablespoons rice vinegar
3 cloves crushed garlic
1 tablespoon finely chopped ginger
Chopped scallions
1 lb. Chinese noodles
Cook pasta according to package directions. Drain, rinse to cool. Toss with 1 tablespoon of peanut oil to keep moist. Refrigerate for at least 1 hour. In a seperate bowl mix soy sauce, sesame and remaining peanut oil, tahini, sugar, rice vinegar, garlic and ginger. Pour over noodles before serving and toss slightly. Top with chopped scallions.
10.11.2008
Cook Ahead Chicken Paprikash with Spatzle
Paprikash is one of those fabulous dishes that taste even better after soaking in its own seasonings. I suggest you cook ahead and reheat to serve the next night.
Chicken Paprikash with Spatzle
Chicken:
1-3 lb chicken parts
1 medium onion, diced
1 tablespoon smoked paprika
2 tablespoons butter or margarine (your choice)
1 tablespoon oil
4-6 cups water
1 (8-16 ounce) container sour cream
Spaetzle:
2 cups all-purpose flour
2-6 eggs
salt and pepper
Start by heating the oil in a large pot and browning your chicken parts. Remove the chicken and add the butter or margarine to the pot. Sauté the onion in the melted butter until transparent. Add paprika, chicken, and water, bring to a boil then reduce to simmer for 45 minutes. Chicken should be very tender and about to fall off bones. Remove chicken and set aside.
Add enough fresh water to pot to bring back to original level. Check flavor of broth. If flavor is weak add a bullion cube to produce a well flavored broth. Bring broth to boil. Combine flour, salt, and pepper with eggs (the more eggs the richer the batter but two is OK) to form a thick batter. Drop batter in boiling broth in 1/8 to 1/4 teaspoon amounts until all batter is in pot and cooked. Spaetzle is cooked when it floats on surface. You may need to remove some to get it all in the pot. With all spaetzle cooked and in pot you now add your sour cream to broth (the amount is individual according to how creamy you wish the sauce to become and how much water you started with).
Chicken Paprikash with Spatzle
Chicken:
1-3 lb chicken parts
1 medium onion, diced
1 tablespoon smoked paprika
2 tablespoons butter or margarine (your choice)
1 tablespoon oil
4-6 cups water
1 (8-16 ounce) container sour cream
Spaetzle:
2 cups all-purpose flour
2-6 eggs
salt and pepper
Start by heating the oil in a large pot and browning your chicken parts. Remove the chicken and add the butter or margarine to the pot. Sauté the onion in the melted butter until transparent. Add paprika, chicken, and water, bring to a boil then reduce to simmer for 45 minutes. Chicken should be very tender and about to fall off bones. Remove chicken and set aside.
Add enough fresh water to pot to bring back to original level. Check flavor of broth. If flavor is weak add a bullion cube to produce a well flavored broth. Bring broth to boil. Combine flour, salt, and pepper with eggs (the more eggs the richer the batter but two is OK) to form a thick batter. Drop batter in boiling broth in 1/8 to 1/4 teaspoon amounts until all batter is in pot and cooked. Spaetzle is cooked when it floats on surface. You may need to remove some to get it all in the pot. With all spaetzle cooked and in pot you now add your sour cream to broth (the amount is individual according to how creamy you wish the sauce to become and how much water you started with).
10.04.2008
Rigatoni Melinde
This is a made up recipe that turned out pretty good if you like the natural flavor of food shining through. If you want a sweeter sauce I suggest trying alfredo sauce instead of making the wine sauce.
Rigatoni Melinde
2 cups broccoli florettes, fresh
1/4 cup olive oil
1/4 cup sautéed onions
4 cloves garlic, minced
salt and pepper to taste
pinch of crushed red pepper
1 tablespoon sun dried tomatoes
4 oz rigatoni pasta
1/4 cup Pinot Grigio
2 tbs Butter Substitute
parmesan cheese substitute for garnish (optional)
Heat pan with olive oil, add onions, garlic, and broccoli, sauté until broccoli is getting tender. Salt and pepper to taste, add sun dried tomatoes and crushed red pepper to taste. Add wine and reduce for about 2 minutes. Finish with butter and place atop pasta rigatoni; top with parmesan cheese.
Rigatoni Melinde
2 cups broccoli florettes, fresh
1/4 cup olive oil
1/4 cup sautéed onions
4 cloves garlic, minced
salt and pepper to taste
pinch of crushed red pepper
1 tablespoon sun dried tomatoes
4 oz rigatoni pasta
1/4 cup Pinot Grigio
2 tbs Butter Substitute
parmesan cheese substitute for garnish (optional)
Heat pan with olive oil, add onions, garlic, and broccoli, sauté until broccoli is getting tender. Salt and pepper to taste, add sun dried tomatoes and crushed red pepper to taste. Add wine and reduce for about 2 minutes. Finish with butter and place atop pasta rigatoni; top with parmesan cheese.
10.03.2008
Spring Portabello Pasta
Simple roast chicken breast or grilled shrimp make this a wonderful main dish.
Spring Portabello Pasta
2 tablespoons olive oil
9 to 10 baby portabello mushrooms
1 spring onion
2 to 3 stalks asparagus
4 oz angel hair pasta
2 to 3 oz butter slightly softened (or butter substitute)
1/2 cup white wine
salt & pepper
fresh grated romano cheese
Preheat a medium sized sauté pan with olive oil.Over medium heat quickly sauté the vegetables, deglaze the pan with white wine & add the softened butter.Gently cook the vegetables & sauce until the butter in incorporated, season with salt & pepper, toss with angel hair pasta & serve with fresh grated Romano cheese.
Spring Portabello Pasta
2 tablespoons olive oil
9 to 10 baby portabello mushrooms
1 spring onion
2 to 3 stalks asparagus
4 oz angel hair pasta
2 to 3 oz butter slightly softened (or butter substitute)
1/2 cup white wine
salt & pepper
fresh grated romano cheese
Preheat a medium sized sauté pan with olive oil.Over medium heat quickly sauté the vegetables, deglaze the pan with white wine & add the softened butter.Gently cook the vegetables & sauce until the butter in incorporated, season with salt & pepper, toss with angel hair pasta & serve with fresh grated Romano cheese.
8.28.2008
Proscciutto Vodka Sauce over Penne
Vodka sauce (or pink sauce as it's called in some places) are a little daunting to make. Any time you have a cream sauce stirring is the key to not scalding or burning your sauce. The ham and tomatoes help make the sauce much easier to maintain both flavorwise and heatwise. It's a thick, heavy, hearty sauce.
Proscciutto Vodka Sauce
1/4 lb. prosciutto ham, chopped
28 oz. can chopped tomatoes
1 tbsp. olive oil
1 tsp. chopped garlic
1 tbsp. parsley flakes
1 tbsp. crushed bay leaves
1 tsp. crushed red pepper
1/4 c. vodka
1 c. heavy cream
1/2 c. Parmesan cheese
1 lb pasta, cooked
Saute garlic in olive oil. Add crushed tomatoes, prosciutto, parsley, bay leaves, red pepper, vodka and simmer for about 10 minutes in medium heat. Add heavy cream to sauce and cook for 2 minutes in low heat. Mix pasta in sauce and add parmesan cheese. Mix again. (I use penne as is traditionally served with vodka sauce).
Proscciutto Vodka Sauce
1/4 lb. prosciutto ham, chopped
28 oz. can chopped tomatoes
1 tbsp. olive oil
1 tsp. chopped garlic
1 tbsp. parsley flakes
1 tbsp. crushed bay leaves
1 tsp. crushed red pepper
1/4 c. vodka
1 c. heavy cream
1/2 c. Parmesan cheese
1 lb pasta, cooked
Saute garlic in olive oil. Add crushed tomatoes, prosciutto, parsley, bay leaves, red pepper, vodka and simmer for about 10 minutes in medium heat. Add heavy cream to sauce and cook for 2 minutes in low heat. Mix pasta in sauce and add parmesan cheese. Mix again. (I use penne as is traditionally served with vodka sauce).
Porcini Fettucini Gratzi
Porcini mushrooms and cream create a lovely sauce that's hard to resist. Dress it up with strips of grilled chicken or enjoy it solo with a nice chardonnay. It is a light, creamy sauce with distinct flavorful accents and a beautiful presentation.
Porcini Fettucini Gratzi
1/4 cup extra-virgin olive oil
2-3 fresh porcini mushrooms, chopped (1-2 cups)
5 cloves garlic, minced
1 pound fettuccine noodles, cooked
1/2 teaspoon black pepper, (freshly is best)
1/4 cup parmesan cheese, grated
1/4 cup of half and half
pinch of salt
Bring a large pot of water to a boil with a little olive oil to stop the noodles from sticking. In another pan heat 2 tablespoons of the olive oil in your largest skillet over high heat. Add the mushrooms and a pinch of salt. Saute the mushrooms until they release their liquid and begin to brown. Stir in the garlic and cook for another 30 seconds (or until tender). Remove from heat and set the skillet aside. Transfer the noodles to the skillet with mushrooms, and stir in the black pepper, cheese, half and half and 2 tablespoons of olive oil.
Serves 4 to 6.
Porcini Fettucini Gratzi
1/4 cup extra-virgin olive oil
2-3 fresh porcini mushrooms, chopped (1-2 cups)
5 cloves garlic, minced
1 pound fettuccine noodles, cooked
1/2 teaspoon black pepper, (freshly is best)
1/4 cup parmesan cheese, grated
1/4 cup of half and half
pinch of salt
Bring a large pot of water to a boil with a little olive oil to stop the noodles from sticking. In another pan heat 2 tablespoons of the olive oil in your largest skillet over high heat. Add the mushrooms and a pinch of salt. Saute the mushrooms until they release their liquid and begin to brown. Stir in the garlic and cook for another 30 seconds (or until tender). Remove from heat and set the skillet aside. Transfer the noodles to the skillet with mushrooms, and stir in the black pepper, cheese, half and half and 2 tablespoons of olive oil.
Serves 4 to 6.
Confetti Reduction Sauce
Welcome friends to the grand opening of FaresWell Recipe Book. As a group of friends we're constantly lending each other ideas, recipes, stories and advice and now we shall bring them to you. Welcome to our community. In honor of the opening of a brand new website, I offer you a custom made recipe to commemorate this occasion.
I offer you Confetti Reduction Sauce
14 1/2 oz. can of stewed tomatoes with green peppers, minced
1 lg. clove of garlic, minced
2 tablespoons of olive oil
14 oz. can of low sodium chicken broth
1 tablespoon of cornstarch
2 tablespoons of butter
1/8th teaspoon of dried basil
1 teaspoon of sugar
pinch of crushed red pepper
pinch or dried oregano
cooked pasta of your choice
In a skillet heat oil and sautee minced garlic until aromatic and soft. On the side mix cornstarch and broth. Add tomatos, herbs, butter and sugar to the skillet and bring to a boil over medium heat. Add broth 1/3rd at a time, reducing heat to a low. Allow to cook for roughly an hour. The sauce will reduce considerably in that time. Serve over the pasta of your choice. I used tricolor tortellini stuffed with ricotta.
Makes 2 cups of sauce.
Enjoy! And remember that you're always welcome at our table.
I offer you Confetti Reduction Sauce
14 1/2 oz. can of stewed tomatoes with green peppers, minced
1 lg. clove of garlic, minced
2 tablespoons of olive oil
14 oz. can of low sodium chicken broth
1 tablespoon of cornstarch
2 tablespoons of butter
1/8th teaspoon of dried basil
1 teaspoon of sugar
pinch of crushed red pepper
pinch or dried oregano
cooked pasta of your choice
In a skillet heat oil and sautee minced garlic until aromatic and soft. On the side mix cornstarch and broth. Add tomatos, herbs, butter and sugar to the skillet and bring to a boil over medium heat. Add broth 1/3rd at a time, reducing heat to a low. Allow to cook for roughly an hour. The sauce will reduce considerably in that time. Serve over the pasta of your choice. I used tricolor tortellini stuffed with ricotta.
Makes 2 cups of sauce.
Enjoy! And remember that you're always welcome at our table.
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