Wheel Pasta with Parmesan Bechamel

Birk is at an age now where it is fun for him to look forward to meal.  And I get a kick out of making him meals that he really loves.  He has been brainwashed and trained to just eat whatever is served (and, obviously, bribed).  This is a favorite pasta from the archives that I have made many times.  But I have played around with the recipe enough that I thought I'd re-post it.  Birk has never thought twice about it...until I made with pasta wheels.  Now, he has been requesting it.  Here is my original post and look at this oldie:

This pasta has a creamy-Parmesan sauce.  I am not a huge fan of dairy based sauces because they make me feel sad.  This sauce has a healthy amount of butter for the roux, but the bulk of the sauce is made with a stock and almond milk.  Since all the flavor comes from the Parmesan, the dairy base is not missed.  Technically this is more of a gravy than a Bechamel, but we will all survive with this lie.

I think the smoked salmon is essential for me.  It is basically equivalent to the flavor profile of mac and cheese with hot dogs.  Unfortunately, it can't be made as easily with pantry staples or on a whim, unless smoked salmon is a pantry staple for you.  If that is the case, good for you.  But otherwise, the rest of the ingredients are easy to keep stocked. 

Birk has so far opted out of the balsamic drizzle, but I personally love the tang it brings. 

Lastly, I know my photography skills are making you very envious.  That partially eaten bowl of pasta in low lighting...it is just beautiful. 

Wheel Pasta with Parmesan Bechamel 
by foodforscot

2 large carrots, peeled and diced (~1 cup)
1 cup of frozen peas
3 tablespoons of butter
3 tablespoons of flour
2 cups stock (chicken or veggie)
1 or 2 garlic clove(s), smashed
1 cup almond milk (or whatever you want)
2/3 cup grated Parmesan, plus more for sprinkling on top
2/3 lb of wheel pastas (or any short cut, shells would be good)
4 oz. of smoked salmon
(optional) drizzle of balsamic vinegar reduction

Fill a large saucepan (or pasta pot) with enough water to cook the pasta and bring to boil.  While water is coming to boil, continue on with the rest of recipe.  Once it comes to a boil, add pasta and salt and cook it until it is done.  Drain and set aside until the rest of the sauce is done.  But likely the sauce will be done first, waiting for the pasta.  

Place the peas and carrots in a microwave safe bowl and microwave covered for 4 minutes on high, or until carrots are soft.  I use a regular soup bowl and cover with side plate.  If you avoid microwave use to prolong your life, you may steam the veggies some other way (perhaps with your pasta).  The frost on the frozen peas is what makes the microwave method work.

In another saucepan, add the butter and flour.  Cook and stir to make a paste (called a roux, if I want to be a jerk about it).  Cook for a few minutes, this will cook away the raw flour taste.  Add the stock and garlic, bring to gentle boil.  Whisk stock and roux somewhat continuously to avoid any burning on the bottom.  After a few minutes of light boiling, the sauce should thicken.  At this point, add the Parmesan and almond milk and cook for another 5 minutes until Parmesan is melted in and milk is incorporated.  You can remove the garlic, or leave it in for a special surprise.

Once the pasta and veggies are cooked (and pasta is drained), add to the sauce.  Mix to combine.  To serve:  place pasta in bowl, top with a portion of smoked salmon and sprinkle with Parmesan.  You can also drizzle on some balsamic reduction, if you want to be fancy about it. 

(Prep time: 0, Cook time: 30 min., Difficulty: Easy)

Subs:
-You can use 2 cups of frozen carrot/pea mixture instead of fresh carrots plus frozen peas.  You might not need to microwave as long, but I trust you can figure it out.
-You can replace all the stock with milk, if that is what you have. 
-You can replace the salmon with other smoked meat, like hot dogs.  But don't tell anyone about it. 
-You can make your own balsamic reduction.  Put about 1 cup of balsamic vinegar in a sauce pan.  Bring to boil.  Boil until it reaches a syrupy consistency.  Or just buy it.  They sell it right by the balsamic vinegar at places like Whole Foods. 

Summer Pasta Puttanesca

Scot and I celebrated our 5 year anniv. yesterday.  I got nostalgic today and started looking through old photos and at all our wedding photos.  I thought I'd write a post in honor of Scot!  I don't think I have done that yet.  

Scot is pretty cool.  If you know him, you already have your mind made up on "who Scot is".  But, no one knows the Scot, who I know.  Obvious, maybe.  But some people grew up with Scot and they might think of him as this crazy, social, friends-with-everyone Scot.  Maybe you went to college with him, and you think of him as a funny, friendly, go-with-the-flow, soccer-playing Scot.  Maybe you are related to Scot and think of him as a Goofy-loving, car-liner-upper, Vikings fan Scot.  Maybe you went to grad school with Scot and think of him as a mountain-loving, sports-playing, fluid dynamicist Scot.  We all have so many versions of ourselves.  No one necessarily knows "the real" anyone...I am not saying I know "the real" Scot.  I just know my Scot.  

My Scot changes.  He is not the same Scot I met in the math tutoring center.  Or the same Scot I went to graduate school with.  Or the same Scot I married 5 years ago.  Or the same Scot I learned to golf, ice skate, hike, climb, bike, ski, cross country ski from.  Or even the same Scot who sat with me for over 3 days as our baby decided to slowly, but surely, make his way out of my body.  I mean, not that he had something else to do.  Still, a different Scot.  

But really, how do we define and write about a person like Scot.  He isn't just a guy who loves chocolate.  He isn't just a guy who seriously reads and looks at maps for fun.  He isn't just a guy who can solve any problem regardless of the subject.  

So who is my Scot?  He is the definition of passionate.  He has no medium.  He is on or off.  Black or white.  He can only live in the present.  Rarely interested in the past or future.  He has his own timescale.  One where everything important to him gets the time it deserves.  He is adaptable, but not instantly.  His emotions are strong and encompassing.  He has never not "given it his all".  This means he loves deeply, hurts deeply, and lives fully.  People love Scot.  All types of people.  Which may be most important of all.  

He is a great partner for me.  I think I can definitely do another 5 years.  So that's good.  

When we got married, we had a wedding.  Wedding planning isn't really Scot's thing.  It is more like the opposite of his thing.  If we were to get married NOW, wowzers, would we have a different wedding than the one we had.  But the one we had was the one we had.  Not the one we WOULD have.  So, it was perfect for that.  AND IT WAS SO MUCH FUN.  During our ceremony, we promised to do a flower exchange each year on our anniv.  It is really just another thing for Scot to have to remember.  He is supposed to give me a single flower and I am supposed to put it in a vase.  Not exactly fair, but it is ok.  Here is the first five years and two non-positive years of this tradition.  

Year -1:  Engagement.  One week after we got Copper.  (Engagements are weird.)

Year 0 - At Snow Mountain Ranch, Wedding day.  

 

Year 1 - In Boulder, eating the ice cream we had at our wedding.  Celebrated in Denver.

Year 2 - In Boston.  Celebrated in Little Italy.

 

Year 3 - In Fairfield, CT.  Celebrated in NYC.

 

Year 4 - In Boulder, CO.  Celebrated at Flagstaff House, where we ate for our engagement.

Year 5 - In Fairfield, CT.  Celebrated at home with Pasta Puttanesca and Peach Pie.  

Each year, we have done something totally different.  You'll notice we didn't even have the vase because we weren't home two of the annivs.  This year, we ate up the day with various forms of productivity, put baby to bed, and then made dinner and dessert.  Dinner was Summer Pasta Puttanesca.  It is a tomato sauce made with 1.5 lbs of cherry or grape tomatoes.  Since I hoard those, I had plenty.  The sauce is a chunky tomato sauce with olives and capers.  The recipe calls for a short cut pasta, but if I buy pasta, I really like the fresh pasta at Whole Foods.  It only comes in linguine, so that is what I used.  A delicious summer pasta.  

For dessert, I made peach pie.  I have been thinking about peach pie for about 3 weeks.  I am pretty sure that is normal.  Scot gets mad when I make large quantities of dessert because he doesn't like to waste food and also can't not eat leftover dessert.  But I couldn't take it anymore, I needed to make peach pie.  I often do not like pies.  I don't like pie filling that is thick and jelly like.  And I think for a long time, that is the only kind of pies I knew.  Therefore, I needed to make peach pie to see if I liked peach pie.  Everyone else does!

Turns out, I like peach pie.  My compromise was that I found and purchased a 6 inch pie pan.  And I made a mini pie.  The pic below has a mini pie, a paring knife (mini), and a pint of ice cream (mini).  Once a year, I do make a pie.  In the late summer, early fall, I usually make an apple pie.  Warm apple pie with ice cream is definitely in my top 3 favorite desserts.  But I have always made my crust with all butter.  I can't do shortening.  I can't.  Except I did here.  I was curious.  The universal opinion on pie crusts is that half butter/half shortening gives the best flakey texture with all the buttery flavor.  I had to try it.  It is true.  The shortening contributes a much better texture than an all butter crust.

To make a six inch pie, you will need to halve the recipe for a regular 8 or 9 inch pie crust.  For the filling, you will need 2/3 times a regular pie filling.  For my pie, I used Cook's Illustrated pie crust (half of a recipe similar to this, but the one they published in the most recent mag is a little different...).  And Smitten Kitchen's peach pie filling (2/3rds this recipe).  Cook's Illustrated filling was too high maintenance and Smitten's crust was all butter.  Also, a lattice crust seems to be the crust of choice for peach pies, but I assembled this in the 10 minutes I had after I finished dinner, while Scot served up and set the table.  

Summer Pasta Puttanesca
from Cook’s Illustrated

3 
tablespoons extra-virgin olive oil
4 
garlic cloves, minced
1 
tablespoon anchovy paste
1/4 
teaspoon red pepper flakes
1/4 
teaspoon dried oregano
1 1/2 
pounds grape or cherry tomatoes
1
pound campanelle
Salt
1/2 
cup pitted kalamata olives, chopped coarse
3 
tablespoons capers, rinsed and minced
1/2 
cup minced fresh parsley

Combine oil, garlic, anchovy paste, pepper flakes, and oregano in bowl. Process tomatoes in blender until finely chopped but not pureed, 15 to 45 seconds. Transfer to fine-mesh strainer set in large bowl and let drain for 5 minutes, occasionally pressing gently on solids with rubber spatula to extract liquid (this should yield about 3/4 cup). Reserve tomato liquid in bowl and tomato pulp in strainer.

Bring 4 quarts water to boil in large pot. Add campanelle and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain campanelle and return it to pot.

While campanelle is cooking, cook garlic-anchovy mixture in 12-inch skillet over medium heat, stirring frequently, until garlic is fragrant but not brown, 2 to 3 minutes. Add tomato liquid and simmer until reduced to 1/3 cup, 2 to 3 minutes. Add tomato pulp, olives, and capers; cook until just heated through, 2 to 3 minutes. Stir in parsley.

Pour sauce over campanelle and toss to combine, adding reserved cooking water as needed to adjust consistency. Season with salt to taste. Serve immediately.

(Servings: 4, Prep time: 20 min., Cook time: 30 min., Difficulty: Easy) 

Printable Version

foodforscot Ratings:

Shanon (taste):  8/10

Scot (taste):  8/10

Effort:  3/5

Dishwashing Effort:  4/5

Creamy Cauliflower and Spinach Mac

Since I last posted, I have tried over 25 recipes.  And not posted a single one.  The main reason this happened is because I hate you.

Aw, not really.  I don't have answers here.  What I do know is:  Mark Bittman's cookbook "The Food Matters" has changed my life.  I purchased the book without any idea of what kind of cookbook it was and didn't even have any recommendations from anyone to buy this book.  Let me start by saying...if you believe in eating whole foods, whole grains, mostly vegetarian, but without weird rules like: "No carbs", "No fat", "No sugar", "No meat", buy this book immediately.  Why I like Bittman's book:

1.  His recipes are the type that I only have to read once and I know how to make the dish.  I don't have to keep going back to the recipe and reading details about timing and proportions.

2.  He believes that bacon (sausage, prosciutto, pancetta, etc.) don't really count as meat.  He never says this.  But that is what I think, they are just flavor blasters.

3.  He loves beans.  We love beans.

4.  We agree on the topic of sugar.  If you want something sweet, eat real sugar.  Whether it is honey, maple syrup, refined cane sugar, agave or even the sugar in fruit.  They all got calories.  They all are quite tasty.  But don't eat too much of it.  Or eat it too often.  And don't ever for a second believe that consuming something sweet can be free.  Sweetness comes from only one thing...sugar.  Don't believe any other nonsense.  Ok...it can also come from my dog, sugar plums, and unicorns.

5.  The recipes clearly have much inspiration from a variety of cultures including Mediterranean, Indian, Latin, Asian, etc., but also often just some classic American meals and ingredients.

Which is why, out of the 15 some recipes I have made from his book, I chose this one to share first.  Mac and cheese is a favorite dish of many.  I didn't grow up eating it.  And it is one of the many American dishes that makes me raging angry (go ahead, roll your eyes, sooooorrrrrrry).  So now that I got all my negativity out, I have to say that I would eat this cauliflower mac over regular mac and cheese any day.  The pureed cauliflower paired with the dijon is what does it for me.  I added a cup of sharp cheddar, but honestly, it would be delicious without cheese.  I also added an entire large bag of spinach because this actually makes a ton of sauce.  This would also be a great stove top mac because the sauce is so creamy.  And it is creamy, btw, without the addition of milk, cream or butter.

Another thing that has changed my life is that we found out our dog is half Catahoula Leopard Dog and a quarter mastiff.  According to a mail in saliva DNA test.  His personality is quite unique (yes, I know, I am biased).  That is him glaring at us outside our tent in Southern Vermont.  If you have never seen a dog give a dirty look...well, now you have!

When we were camping last summer in San Juans, this guy pulled this same badattitude.  He was cold, had been hiking all day and was tired, and it started to rain a little, so he insisted on being allowed to take a nap inside the tent.  Probably snuggling up in our sleeping bags and nesting.  Not having to lay in the dirt, you know, normal dog needs.  Well, we let him in, zipped up the tent, and went back to camp fire to finish dinner and clean up.  Five minutes later, guess who comes frolicking over to the camp fire.  He's like, "Wait where did you guys go?  You know...you left me in the tent.  I woke up...and you were gone.  So I jumped out the top, ripped the mesh a little.  Hope that's ok."

Actually, no, that is not ok.  Because we had to sleep in that tent that night.  And it snowed.

He literally jumped through the top mesh of the tent.  He didn't tear through the side.  Or scratch open the zipper.  He just jumped up, over and through the top of the tent.  Amazingly, very little damage was done.  As if he needed to get out, but didn't want to completely demolish his sleeping quarters for the night.

Which is why on this camping trip in Vermont, little puppy dog doesn't get the luxury of napping in the tent after a long hike with his pack on.  Which is why he sat outside the tent and glared at us for a good hour.  And that is the personality you get when you cross a Catahoula with a mastiff.

Creamy Cauliflower and Spinach Mac

adapted from The Food Matters by Mark Bittman

2 tablespoons olive oil, plus more for greasing the baking dish


Salt


2 1⁄2 cups vegetable or chicken stock or water

2 bay leaves

1 cauliflower, cored and separated into large pieces

16 ounces elbow, shell, ziti, or other cut pasta, preferably whole wheat

1 cup grated cheese (like sharp cheddar, Gruyère, or Emmental or a combination)

1 tablespoon Dijon mustard, or to taste

1 ⁄8 teaspoon nutmeg, or to taste

Black pepper

1 bag/box of baby spinach

1 ⁄4 cup grated Parmesan cheese

1 ⁄2 cup or more of whole wheat bread crumbs, optional

Heat the oven to 400°F. Grease a 9-inch square baking dish with a little oil. Bring a large pot of water to a boil and salt it. Put the stock with the bay leaves in a small saucepan over medium-low heat. When small bubbles appear along the sides, about 5 minutes later, turn off the heat and let stand.

Cook the cauliflower in the boiling water until very tender, 20 to 25 minutes. Scoop the cauliflower out of the water with a slotted spoon and transfer it to a the pot with the vegetable stock in it. Add the pasta to the boiling water and cook until still somewhat chalky inside and not yet edible, about 5 minutes.

Remove the bay leaves from the stock. Carefully process the cauliflower and the stock, the 2 tablespoons oil, the cheese, mustard, nutmeg, and a sprinkling of salt and pepper, using an immersion blender (or potato masher, or transfer to blender/food processor).  If the sauce seems too thick, add more stock. Taste and adjust the seasoning. Combine the sauce, spinach and pasta, toss, and spread the mixture evenly in the dish. (You can make the dish to this point, cover, and refrigerate for up to a day; return to room temperature before proceeding.)

Sprinkle the top with the Parmesan and bread crumbs if you’re using them. Bake until the pasta is bubbling and the crumbs turn brown, 15 to 20 minutes. Serve hot.

(Servings:  8, Prep time:  1 hr., Cook time:  20 min., Difficulty:  Easy)  


Printable Version


foodforscot Ratings:


Shanon (taste):  8/10
Scot (taste):  8/10
Effort:  3/5
Dishwashing Effort:  3/5

Pasta with Broccoli Rabe and Sausage

All I want to do is write about my dog.  But I am trying to stay focused here.  Pasta.  Broccoli Rabe.  Sausage.  Mix.  Eat.

That is really all there is to this recipe, which is why I like it.  In order to eat bitter greens like broccoli rabe, it is all about pairing it with something uber savory, salty and/or creamy.  Fat works too.  As you have probably noticed, lately I am all about quick and easy meals like this.  

Buy good, fresh sausage.  :D

Pasta with Broccoli Rabe and Sausage

from Tiny Urban Kitchen

1/4 cup olive oil

4 garlic cloves, peeled and chopped

1 lb. Italian sausage, casings removed and cut into bite size pieces

1 lb. broccoli rabe, blanched (see below)

1 cup broccoli rabe water (see below)

salt and pepper to taste

1 lb. pasta

Freshly grated Pecorino Romano cheese

Bring a pot of water to boil for cooking the pasta.

Heat oil and add garlic in a large sauté pan over medium heat. Add the sausages and sauté until meat is cooked and loses its raw look. Add blanched broccoli rabe.  Add rabe water and salt and pepper to taste. Increase heat to medium-high and cook until the contents are hot.

Meanwhile, cook pasta rapidly boiling salted water until al dente. Drain the pasta and return it to the pot. Place over medium-high heat and stir in 3/4 cup of broccoli rabe and sausage sauce. Using a wooden spoon, toss together for 1 minute. Remove from heat and pour into a large serving platter or bowl. Spoon remaining sauce over the top. Sprinkle with Pecorino Romano cheese.

Blanched Broccoli Rabe – (2 bunches)

Wash and dry broccoli rabe. Place broccoli rabe in a deep saucepan with cold water to cover by about 2 inches. Bring just to a simmer over high heat. As soon as bubbles appear at the sides of the pan, remove it from the heat. Reserve cooking water. Immediately place broccoli rabe in cold water to stop the cooking process. When broccoli rabe is cool, drain well in a colander and pat dry. Chop broccoli rabe into 2-3 inch pieces.

(Servings: 4, Prep time: 30 min., Cook time: 20 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  6/10

Scot (taste):  7/10

Effort:  3/5

Dishwashing Effort:  3/5

Green Israeli Couscous

Have I talked yet about feta?  Until a few years ago, I always bought pre crumbled feta.  It was just easier to sprinkle it in.  But also, I used to shop where there were just two options:  crumbled and not crumbled.  Same brand usually, just two options.  And whether IIII crumbed it myself or not, it always tasted the same.  

But please listen to me people: don't buy feta that way.  It is so dry.  So chalky.  And while that salty bite is nice, the real deal feta is 3000 times better.  

The real deal that I am talking about is the block of feta that sits in a liquid (like fresh mozzarella).  I wish I had a picture, but I am not that smart.  It is so soft, full of moisture, but still has the salty, tangy wonderfulness that we all need in our feta.  It is so good you would actually want to eat it by itself.  Go for it!  I promise you will be happy you did.  

Using a good feta is probably crucial to our 9 and 10 ratings.  The Israeli couscous is tossed with feta, peas, sauteed zucchini, pistachios, and some lemon zest and juice.  I used fresh English peas, but frozen wouldn't be detrimental to the dish.  I just think this mixture is perfect.  

Also, pistachios are close to my heart.  I have fond memories sitting around the table with my family, and especially with my grandma, shelling and eating pistachios.  I remember one particular time when my grandma and I were eating them and talking about how good they were and my grandma told me they were bad for us or had a lot of fat in them, something like that.  And I asked her why.  She goes, "anything that tastes this good, can't be good for you."  Amen.  But, then again, when I was really young I asked my grandma if there was fat in water and she goes, "Honey, there is fat is grandma's water."

Green Israeli Couscous

based off of Joy the Baker

3 cups water

1 1/2 cups dry Israeli Couscous

generous pinch of salt

1 zucchini, diced

2 cups fresh English peas, boiled in salted water for about 5 minutes and drained

4-5 green onions, sliced

1 teaspoon lemon zest

1/2-1 cup crumbled feta cheese

1/2 cup roasted and salted pistachios

salt and coarsely ground black pepper to taste

about 3 tablespoons olive oil

about 2 tablespoons fresh lemon juice

In a medium saucepan, bring three cups of water to a boil. Add a generous pinch of salt, followed by Israeli couscous. Stir and reduce heat to a simmer. Simmer until couscous is just tender, with a slight bite, about 10 to 13 minutes. Drain into a fine mesh strainer and set aside.

In the meantime, in a large skillet, sauté the zucchini in a little bit of olive oil for about 5 minutes. Add cooked couscous and cooked peas. Toss with the rest of the ingredients, taste and add more salt and pepper as necessary.

(Servings: 4, Prep time: 20 min., Cook time 30 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  9/10

Scot (taste):  10/10

Effort:  2/5

Dishwashing Effort:  2/5

Pea & Edamame Ravioli with Baked Ricotta and Toasted Walnuts

I HAVE BEEN WANTING TO MAKE THIS FOR FOREVER!  

No seriously.  I have been putting if off only for two reasons:

1.  The recipe for the filling makes a lot...of filling.  And halving it just leaves you with two half bags of frozen peas and edamame.  So, I have been wanting to make the crostini version of this meal first (crostini with the pea and edamame spread and baked ricotta) so that I could use all the filling in two ways.

2.  I need a sous chef.  

Whenever I make ravioli, especially with wonton wrappers, I always wish I had a sous chef.  I think sometimes people think that if you like to cook, then making dinner is all fun and games.  But for me, about 80% of time, I am running late.  Or it is like 9:30 pm and eating dinner at 10 pm is just wrong.  Or I am so hungry that I have to eat 2 pickles while cooking.  

I made an entire package of wonton wrappers into raviolis.  We ate 15-20 and froze the rest because ravioli is great from frozen since you can still cook it the same way as you would fresh (just boil it longer).  If you just make enough for 1 or 2 servings, it is pretty quick actually.  

The point is that I loved this meal more than I even expected.  The filling is delicious on its own.  But in ravioli form with the baked ricotta (yum, btw) and toasted walnuts with a butter sauce.  Shoot.  

Pea & Edamame Ravioli with Baked Ricotta and Toasted Walnuts

by Cara from Cara’s Cravings

1 16oz. package frozen peas

1 12oz. package frozen, shelled edamame

1 tablespoon olive oil

4 cloves of garlic, thinly sliced

2 tablespoons lemon juice

1 to 2 tsp. freshly cracked pepper

freshly ground salt, to taste

1/4 cup snipped fresh mint (I did not use)

1 package of wonton wrappers

ricotta cheese, drained for a few hours, 10 oz. is enough for 4 servings (I left it in a

fine mesh sieve over a bowl in the fridge while I went to work all day)

butter, about 1 tablespoon per serving

chicken broth, about 1/2 cup per serving

walnuts, lightly toasted

thinly sliced fresh mint (I did not use)

Bring a large pot of water to a boil and cook the peas and edamame for about 5 minutes. Drain, reserving some of the cooking water (I just put the peas and edamame into a big bowl and microwaved it for about 5-10 minutes). Transfer to a food processor, and puree, adding water if needed to reach a creamy consistency. Meanwhile, heat olive oil in a small skillet and cook the garlic until lightly browned and tender. Fold into pureed peas along with the lemon, pepper, salt and mint.

Prepare the raviolis by spooning a small amount of the pea and edamame puree onto each wonton wrapper. Wet the edges and press together into a triangle. Set aside.

Preheat oven to 400ºF. Place a sheet of foil on a baking sheet and spray with nonstick cooking spray. Transfer the ricotta the baking sheet, spreading it into a disk. Spray with olive oil spray and season with salt and pepper. Bake for about 15 minutes, until lightly browned, and set aside. It will firm up a bit as it cools.

Meanwhile, bring a pot of water to a boil, and heat the butter in a large skillet over medium heat. Cook the ravioli until tender, about 5 minutes. Let the butter become foamy and lightly browned; you'll know it's ready when it's it smells slightly nutty. Add the chicken broth, bring to a boil and simmer for a few minutes. Remove the ravioli from the water and add to skillet with the browned butter sauce; stir and saute briefly.

Plate the ravioli and crumble the ricotta cheese over it. Top with the toasted walnuts and chopped mint.

(Servings: 8, Prep time: 1 hr., Cook time: 20 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:  

Shanon (taste):  9/10

Scot (taste):  8/10

Effort:  4/5

Dishwashing Effort:  3/5

Spaghetti with Salami, Fennel and Tomatoes

Fennel.  I love fennel.  But I haven't always been best friends with the fennel seed.  Ya know, they put it in sausage.  And usually when it is in my Italian sausage, I don't like it.  It is like, "yum, tasty sausage"...*crunch* explosion of fennel flavor...palate destroyed.  Throat on fire.

Fennel seeds also show up in some rye breads.  In fact, just last weekend, I was at the grocery store deciding on what rye bread to buy for my Reubens (corned beef...St. Patty's day...close enough).  I always get the dark brown loaf.  Scot said he wanted a lighter rye (random).  But I purposely made sure there were no stupid fennel seeds in my rye bread.  It is weird!  

Ok, maybe I am weird, because I know lots of people love the f. seed in both sausage and in rye bread.  

In conclusion, I was reluctant to put fennel seeds in this pasta.  I crushed them pretty good in the mortar and pestle.  I don't know what it was that was different about using them in this pasta, but I really liked it.  I thought maybe when combined with the fresh fennel, it balanced it all out.  Makes me wonder...maybe I just don't like bad Italian sausage that just happens to have fennel seeds in it?  Maybe the sausage makers should try crushing their fennel seeds a bit?  Who knows.  

Lastly, Scot loved this pasta dish.  He kept saying, "this tastes just like sausage".  He really likes sausage.  

Spaghetti with Salami, Fennel and Tomatoes

from Happy Days with the Naked Chef by Jamie Oliver

Extra virgin olive oil

5 ounces good spicy ltalian salami, sliced

2 cloves of garlic, peeled and finely sliced

1 tsp fennel seeds

1 bulb fennel, halved and finely sliced, feathery tops reserved and chopped

32 ounce can of plum tomatoes

1 dried chili, crumbled (optional)

Sea salt and freshly ground black pepper

1 lb dried spaghetti or linguine

2 handfuls of stale breadcrumbs

a sprig of fresh rosemary (optional)

Pour 2 good lugs of olive oil into a pan. Add your salami and your sliced garlic. Lightly crack the fennel seeds either in a pestle and mortar or with a knife and add to the pan. Cook for 1 minute on a low heat – the fat should cook out of the salami and it should begin to get crisp. Add your sliced fennel and stir, then put the lid on the pan and increase the heat to medium. Cook for 5 minutes, then add your tomatoes and even a little dried chili if you like. Cook slowly for 25 minutes until the mixture has thickened. Season to taste.

Cook your pasta in a large pot of fast boiling salted water until al dente. While it’s cooking, make some crunchy breadcrumbs, to give this dish a great texture and crunch. Just get a couple of good handfuls of coarse breadcrumbs and fry them with 4 or 5 tbsp of extra virgin olive oil until they go crispy. Throw in some rosemary sprigs as well to give extra flavor. When your pasta is cooked, drain it in a colander and immediately toss it with your lovely tomato sauce. Serve in a large bowl and sprinkle with the green fennel tops and your crispy breadcrumbs.

(Servings: 4, Prep time: 15 min., Cook time: 25 min., Difficulty: Easy)

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foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  9/10

Effort:  2/5

Dishwashing Effort:  3/5

Orzo Salad with Celery, Radishes, and Dill

When I first started cooking a lot, I made tons of pasta salad.  Not sure what it is about it, but me and pasta salad have always been like *that*.  They are great for an side dish that needs to be made in advance.  They are great for potlucks and as a grill out side.  

I was drawn to this recipe in bon appétit magazine because of three things:

1.  I have several (hundreds) boxes of orzo.  

2.  Our dill is...ready.  

3.  Goat cheese.

Ok, but I haven't had goat cheese in a loooong time.  And I need it in my life.  Why have I gone so long without it?  I must be delusional.  

I have a similar orzo salad that I posted last summer.  It is more of a mustard-dill dressing and has feta, tomatoes, green onions and cucumbers.  This new salad has a combination of dill, celery, radishes, tomatoes and goat cheese.  And the dressing is just oil and vinegar (white balsamic!)  Very tasty.  I love celery and radishes together.  And separate.  

Orzo Salad with Celery, Radishes, and Dill

from bon appétit Magazine, March 2011

2 cups orzo

1 1/2 cups very thinly sliced celery (about 3 stalks)

1 pint grape tomatoes, halved

1 bunch radishes, trimmed, thinly sliced

2/3 cup chopped fresh dill

5 tablespoon olive oil

4 tablespoon white balsamic vinegar

1 cup (about 5 ounces) crumbled soft fresh goat cheese

Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water; drain. Transfer to large bowl; add celery, tomatoes, radishes, and dill.

Whisk oil and vinegar in small bowl. Season with salt and pepper and pour over salad; toss to coat. Season salad with salt and pepper. Fold in half of goat cheese.  Sprinkle remaining cheese over and serve.

(Servings: 8 sides, Prep time: 20 min., Cook time: 20 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:  

Shanon (taste):  7/10

Scot (taste):  9/10

Effort:  2/5

Dishwashing Effort:  3/5

Cold Noodles With Peanut Sauce

When I made this peanut sauce for the Thai Tempeh Wraps last week, I had plenty of leftover and wanted to use it up.  So, I decided to make David's cold noodle recipe that goes with the peanut sauce.  

Pretty good stuff!  We liked this noodle dish and, of course, the peanut sauce.  The highlight, surprisingly, was the chicken!  This is a genius way of poaching a chicken breast.  The meat was so tender and perfectly cooked.  After all this time of going on and on about how much I don't like chicken breasts...I have finally found a satisfying method to cook the stuff.  

Cold Noodles With Peanut Sauce

by David Lebovitz

This recipe makes about 2 cups (500ml) of peanut sauce, which is more than you’ll need for four servings. But it’s pretty great on white rice as an afternoon snack or French fries.

The chicken needs to be hand-shredded since the uneven surface makes it easier for the peanut sauce to adhere to the meat. Toast the peanuts in a 350ºF (180ºC) oven on a baking sheet for about twelve minutes, stirring a few times during baking, until they’re well-toasted.

2 cups (300g) dark roasted unsalted peanuts

1/2 to 3/4 cup (125-180ml) hot black tea

1/2 cup (125ml) oil, preferably peanut or coconut milk

1 tablespoon (10g) peeled and minced fresh ginger

2 cloves garlic, peeled and minced

2 small chiles, seeded and finely chopped

1 1/2 teaspoons kosher or sea salt

1 tablespoon light or dark brown sugar

1 1/2 tablespoons soy sauce

1/2 teaspoon ground Szechuan pepper (if available)

1/4 cup (60ml) fresh lime or lemon juice

2 tablespoons toasted sesame oil

1 1/2 teaspoons chili paste or chili oil

1/3 cup (15g) packed cilantro sprigs or chives

1 tablespoon fish sauce

1 pound (450g) wide Chinese noodles, often called Shanghai noodles

2 chicken breasts, boneless or on the bone

1 large cucumber

sprigs of cilantro

Make Peanut Sauce: Put the peanuts, 1/2 cup (125ml) of hot tea, and the oil or coconut milk in a blender. Turn the machine on and let it run for a few minutes until the peanuts are almost smooth. Then add the remaining ingredients and let the machine run until the sauce is pureed. Check the consistency. If it’s too thick for your liking, add up to another 1/4 cup (55ml) of tea.

Cook the noodles in a pot of boiling salted water according to the time on the package. (I usually cook them a little less, since I like them chewy.) Once done, drain and immediately run cold water over the noodles in the colander, turning them with tongs to cool them as rapidly as possible. Toss the noodles in a drizzle of oil and set aside.

Put the chicken breasts in a medium saucepan, cover with cold water and add enough salt to estimate the saltiness of sea water. Cover and bring the water to a boil. Once the water comes to a boil, turn off the heat and leave the chicken breasts in the water for twenty minutes, covered. After twenty minutes, remove the chicken breasts from the liquid and let sit until cool enough to handle. Shred the chicken breasts by hand into bite-size strips.

Peel the cucumber. Cut it in half lengthwise then remove the seeds with a spoon. Slice the cucumber diagonally.

Divide the noodles between the four bowls, top with chicken and cucumbers, then add a few generous, heaping spoonfuls of peanut sauce. Garnish with sprigs of cilantro and encourage guests to mix everything together in their own bowls.

Storage Tips: The peanut sauce can be made up to one week in advance and refrigerated, or frozen for up to two months. The chicken breasts and the noodles can be cooked and refrigerated up to one day ahead.

(Servings: 4, Prep time: 45 min., Cook time: 20 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  7/10

Effort:  3/5

Dishwashing Effort:  3/5

Tuna and Caper Tomato Pasta

I know this isn't a meal that 80% of the people in the world would like.  

I used to think that I invented putting tuna and olives in tomato sauce.  And then putting it over pasta.  This is a pantry meal I used to make all the time.  Then, I saw Giada do it (no tuna).  Then, I went to Switzerland and had it in a restaurant.  THEN, I made it like everyday we were in Switzerland because everything else there was too expensive.  And finally, I saw this recipe on Closet Cooking.  And I thought, "you know Kev, you put a lot more thought into your pasta dish than I ever have...I am just going to make yours!"  (Kevin doesn't know me...or that I call him Kev.)

Anyways, I love this pasta.  And I am sorry if you hate olives and canned tuna and capers and anchovies.  I am guessing if that is the case, you might not like this pasta.  

But if there was such a way for brine to flow out my pores, I am sure it would.  

Love you. 

I give you a 9/10 for convenience, love, ease of execution and flavor burst.  

Tuna and Caper Tomato Pasta

by Closet Cooking

1 tablespoon olive oil

1 small onion (diced)

2 cloves garlic (chopped)

1/2 teaspoon red pepper flakes

1/4 cup white wine (optional)

1 (28 ounce) can plum tomatoes (crushed)

2 tablespoons capers (drained)

1/4 cup kalamata olives (pitted and diced)

2 anchovies (minced, optional)

1 can tuna (drained)

salt and pepper to taste

1 pound spaghetti

1 handful parsley (chopped)

Heat the oil in the pan at medium heat. Add the onion and saute until tender, about 5-7 minutes. Add the garlic and chili pepper flakes and saute until fragrant, about a minute. Add the white wine, deglaze the pan and then simmer until it has almost all evaporated, about 5 minutes. Add the tomatoes and capers and simmer until the sauce just starts to thicken, about 10 minutes. Add the olives, anchovies and tuna and simmer for 10 minutes.

Meanwhile, cook the pasta as directed.

Season the tomato sauce with salt and pepper to taste. Remove the tomato sauce from the heat and mix in the parsley. Toss the pasta in the sauce and serve.

(Servings: 4, Prep time: 10 min., Cook time: 30 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  9/10

Scot (taste):  7/10

Effort:  2/5

Dishwashing Effort:  2/5