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Lotsa Pasta

Linguine With Sweet Red Pepper Sauce


1 tablespoon olive oil
4 red peppers, seeded & cut in julienne strips
2 carrots, thinly sliced
2 cups crushed tomatoes (packed in tomato puree)
1 ripe pear, peeled & thinly sliced
1 tablespoon chopped basil
1 teaspoon minced garlic
salt and freshly ground pepper to taste
1 pound linguine

Garnish: chopped parsley and grated Parmesan cheese
In a large dutch oven, heat the oil over medium heat. Add the peppers and carrots and cook for about 10 minutes, until the vegetables are softened slightly.


Add the tomatoes, pear, basil, and garlic. Stir, then add salt and pepper. Bring the mixture to a boil, then cover and reduce the heat and allow mixture to simmer for about 45 minutes, or until very tender.


Cook the linguine according to directions & drain well.


Toss the pasta with the sauce and serve hot. Garnish with the parsley and cheese.
 
Parmesan Noodles
(couldn't be easier)

Boil noodles; drain; return to pan with a bit of olive oil and butter; add garlic salt or fresh minced garlic and salt; add pepper and as much fresh grated Parmesan as you want. Stir until cheese melts - serve.
 
Ravioli in Sage and Brown Butter Sauce


2 9-ounce packages ravioli or tortellini - I only use homemade
8 tablespoons (1 stick) unsalted butter, cut into 1-inch pieces
8 fresh sage leaves, finely chopped (about 2 tablespoons), or
1 teaspoon dried sage, crumbled
1 teaspoon dried red pepper flakes
Salt and freshly ground black pepper, to taste
Garnish: fresh sage leaves

Bring a large pot of salted water to a rolling boil and cook pasta according to package directions. Drain and set aside.

In a large skillet, cook butter over medium heat, gently shaking the pan occasionally so it cooks evenly. Lower heat if butter starts to pop and splatter. Cook until the butter foams and turns nut-brown, about 3 minutes. Add sage and red pepper flakes, then cook 30 seconds longer, or until sage is crisp. Remove pan from heat.

Add cooked pasta to skillet, then toss with butter sauce to coat. Add salt and pepper to taste. Garnish with fresh sage leaves. Serve immediately.
 
Creamy Seafood Lasagna


1 (12-ounce) package frozen fish fillets
1 (8-ounce) package frozen, peeled, deveined shrimp
1 1/2 cups dry white wine or water
6 packaged dry lasagna noodles
1 large egg, beaten
2 cups ricotta cheese or cream-style cottage cheese, drained
1/2 cup freshly grated Parmesan cheese - divided use
4 teaspoons chopped fresh basil or 1 teaspoon dried basil, crushed
1 cup sliced fresh mushrooms
2 green onions, sliced
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
Salt to taste
1/4 teaspoon ground white pepper
1 1/3 cups milk
1/2 cup sour cream
1 (8-ounce) package sliced mozzarella cheese

Rinse frozen fish and shrimp. In a large skillet bring wine or water to boiling. Add frozen fish; cook for 4 minutes. Add frozen shrimp; cook for 2 to 4 minutes more or until fish flakes easily with a fork and shrimp turn pink. Drain, discarding cooking liquid. cut fish into bit-size pieces. Coarsely chop shrimp. Set aside.
Meanwhile, cook lasagna noodles according to package directions. Drain; rinse with cold water and drain again.
For filling, in a small mixing bowl combine egg, ricotta or cottage cheese, half of the Parmesan cheese and the basil. Set filling aside.
For sauce, in a medium saucepan cook mushrooms and green onions in butter until tender. Stir in flour, salt and pepper. add milk all at once. Cook and stir until thickened and bubbly. Remove from heat. Stir about 1 cup of the hot mixture into the sour cream; return all of the sour cream mixture to the saucepan. Stir fish and shrimp into the sauce.
To assemble, layer half of the cooked noodles in a 11 x 7 x 2-inch baking dish. Spread with half of the filling. Top with half of the sauce and half of the mozzarella cheese. Repeat layers. Sprinkle with the remaining Parmesan cheese.
Bake in a 375 degree oven for 30 to 35 minutes or until heated through. Let stand 10 minutes before serving.
 
Pasta in Oil

16 ounces dried linguine or capellini
1/2 cup olive oil
3 to 4 large garlic cloves, finely minced
1/4 teaspoon red pepper flakes or 1 hot chili pepper pod
3 tablespoons chopped fresh parsley

Cook the pasta in plenty of boiling salted water according to the package directions. Drain and place on a large, hot serving platter. Heat the oil in a small skillet and add the garlic and pepper. Just as soon as the garlic takes on a little color, pour the sauce over the pasta, add the parsley, and toss quickly. Serve at once.
 
Creamy Spaghetti Primavera

5 to 6 cups chicken or vegetable broth
2 tablespoons extra-virgin olive oil
2 tablespoons butter
3 cloves garlic, chopped
1 pound spaghetti
1 onion, halved and thinly sliced
2 carrots, cut into thin sticks
1 zucchini, cut into thin sticks
2 tablespoons chopped fresh thyme leaves
Salt and freshly ground pepper
1/2 to 3/4 cup dry white wine
1/2 cup heavy cream
1 cup grated Parmigiano-Reggiano cheese
Grated peel of 1 lemon
Flat-leaf parsley, chopped, or 3 to 4 tablespoons snipped chives

In a saucepan, simmer the broth over medium heat.

In a large, deep skillet, heat the olive oil, 2 turns of the pan, and the butter over medium-high heat. Stir in the garlic. Add the spaghetti and toast lightly, about 2 minutes. Add the onion, carrots, zucchini and thyme. Season with salt and pepper, and cook until the vegetables soften, stirring with tongs, about 5 minutes. Add the wine and cook until completely absorbed. Add a few ladlefuls of warm broth and stir the pasta. Keep adding broth a few ladlefuls at a time, letting the liquid absorb before adding more. Stir often, like you would prepare a risotto, until all the liquid is absorbed and the spaghetti is al dente, 12 to 15 minutes.

Stir the cream and cheese into the pasta, remove from the heat and stir for 1 minute longer, until the cheese is melted and creamy. Serve the pasta in shallow bowls, topped with the lemon peel and parsley.

Serves: 4
 
Pasta with Greens

6 tablespoons olive oil
4 cups chopped onions
7 to 8 cups packed chopped mixed greens
12 to 16 ounces dried short pasta (radiatore is recommended)
8 to 12 ounces feta cheese, crumbled
freshly grated Parmesan cheese
salt and freshly ground black pepper to taste

In a large Dutch oven, heat the oil over medium heat. Add the onions and saute until golden, about 10 minutes. Meanwhile, begin heating the water for the pasta. Add the chopped greens to the Dutch oven and stir until the greens begin to wilt. Cover and cook over medium-low heat for 10 to 15 minutes.

Cook the pasta according to the package directions. Drain, adding a few tablespoons of the cooking water to the greens. Reduce the heat under the greens to low. Add the cheese. Then add the pasta to the greens and mix thoroughly. Add the Parmesan cheese and salt and pepper to taste.
 
Ziti Ubriachi - Drunken Ziti


1 tablespoon unsalted butter
1/2 pound pancetta, diced
2 cloves garlic, minced
2 1/2 cups Lambrusco wine
1/4 cup minced parsley
Grinding coarse black pepper
1/2 cup grated Parmigiano Reggiano cheese
1 pound cooked ziti
Fine sea salt to taste

Melt the butter over medium high heat in a large sauté pan; stir in the pancetta and cook until it softens. Stir in the garlic and continue cooking until the pancetta is crisp. Stir in the wine, lower the heat, and simmer the sauce until it is reduced by half. Stir in the parsley, pepper, cheese, and ziti. Add salt to taste. Stir to coat the ziti and serve immediately.
 
EGG NOODLE BAKE WITH GODLEN RAISINS


12 ounces Medium or Fine Egg Noodles, uncooked
16 ounces low-fat cottage cheese
1 cup low-fat sour cream
1 tablespoon margarine
1 medium onion, diced
2 egg whites
1 1/2 cups low-fat milk
1/2 cup raisins or sultanas
2 tablespoons sugar
1/2 teaspoon cinnamon

1. Prepare pasta according to package directions; drain. Rinse under water and drain again.

2. Preheat oven to 350ºF. In a large bowl, combine the noodles with the cottage cheese and sour cream and set aside. Melt the margarine in a small skillet. Add onion and sauté over medium heat until soft, about 5 minutes. Combine onion with noodles. Beat egg whites in a medium bowl for 30 seconds, beat in milk. Add mixture to noodles. Stir raisins into noodles.

3. Lightly grease a 1 1/2-quart baking dish with oil or cooking spray. Spoon noodle mixture into the dish. In a small bowl, combine sugar and cinnamon and sprinkle over noodles. Bake noodles until firm and browned on top, about 55 minutes. Serve hot from the oven or at room temperature.
 
Fettuccine Alfredo


12 oz dried egg fettuccine
1 stick [1/2 cup], plus 1 Tablespoon unsalted butter
1/2 cup grated Parmigiano Reggiano, plus additional for sprinkling
2/3 cup heavy cream
1/4 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper


Cook fettuccine in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/4 cup cooking water, then drain pasta in a colander.

Melt 3/4 stick [6 tablespoons] butter in a 2- to 3-quart flameproof gratin dish over low heat. Add cooked pasta and toss to coat, lifting strands. Add cheese, reserved cooking water, cream, remaining 3 tablespoons butter [thinly sliced], salt, and pepper and toss to combine well.

Sprinkle with additional cheese and serve immediately.
 
Garlic Pasta


1 whole chicken breast
2 large heads garlic, divided
1-1/2 tablespoons olive oil
1-1/2 tablespoons butter
1/4 cup chopped red onion
1 large tomato, peeled, seeded, and chopped
1/4 teaspoon dried thyme
1/8 teaspoon white pepper
salt and freshly ground black pepper
1/4 cup dry white wine
1/4 cup chicken stock
1/2 cup heavy cream
8 to 12 ounces cooked pasta (linguine or spaghetti)
2 tablespoons chopped fresh
parsley for garnish

In a smoker, using hickory chips, smoke the chicken breast and 1 head of the garlic for 2 to 3 hours. If you do not have a smoker, substitute already-smoked chicken and roast 1 head of garlic in the oven. To roast the garlic, peel off the outer skin, leaving the cloves and head intact. Place the head on a double thickness of aluminum foil and brush with 1 teaspoon olive oil. Seal the foil and bake at 375 degrees F for 45 to 55 minutes.

Remove the cloves from the other head of garlic. Finely chop 8 cloves and set aside. Then finely chop 3 more cloves (or to taste) and set aside. Heat the oil and butter in a cast-iron skillet. Add the 8 chopped garlic cloves and red onion and saute until golden. Shred the smoked chicken and add to the skillet. If you purchased smoked chicken rather than cooking your own with garlic, add the roasted garlic to the chicken-onion mixture by squeezing the garlic from the inner skins. Discard the skins. Add the tomato, thyme, white pepper, and salt and black pepper to taste. Mix well. Add the wine and stock and cook over medium heat for 5 minutes. Add the cream and cook over low heat for 8 minutes more. Add the remaining 3 chopped garlic cloves. Pour over the pasta and garnish with the parsley.
 
Gnocchi Au Gratin with Orleans Cream Sauce


1 lb potatoes, peeled and diced
2 Tbs butter
1 cup flour
2 egg yolks
salt
pepper
2 Tbs olive oil
1 lb Tasso, small dice
1 cup green onions, chopped
1 cup chopped tomatoes, peeled and seeded
2 Tbs minced shallots
1 Tbs minced garlic
4 cups heavy cream
1 Tbs Worcestershire sauce
2 Tbs Crystal hot sauce
Bayou Blast seasoning
2/3 cup grated Parmigiano-Reggiano cheese, plus 2 tablespoons
2 Tbs chopped chives

1. Preheat the oven to 400 degrees.

2. In a pot of salted water, bring the potatoes up to a boil. Reduce to a simmer and cook the potatoes until tender. Remove the potatoes from the heat and drain completely. Place the potatoes on the heat and dehydrate the potatoes for about 5 minutes, to insure the potatoes are completely dry.

3. Puree the potatoes in a food mill or ricer. Stir in the butter, flour and egg yolks. Season with salt and pepper. Form the dough into a ball. Turn the dough onto a floured surface. Divide the dough into 2 or more parts and roll out into logs, 1-inch thick. Slice the rolls into 1-inch pieces. When working with gnocchi, keep your hands dusted with flour. Shape the gnocchi's either with a gnocchi dowl or a fork with slim tines.

4. In a pot of salted, boiling water, test 2 gnocchi for cooking time. The gnocchi are done when they float to the surface and cook for about 10 seconds.

5. Finish cooking the gnocchi in batches, about 2 dozen at a time. Remove from the water and drain completely.

6. In a saute pan, add the olive oil. When the oil is hot, render the Tasso for 2-3 minutes. Add the green onions, tomatoes, shallots and garlic. Saute for 1 minute. Season with Bayou Blast. Add the cream, Worcestershire sauce, and Crystal hot sauce. Bring up to a boil and reduce to a simmer. Cook until the cream thickens and reduces by 1/3.

7. In a large gratin dish, lay the gnocchi's on the bottom of the pan. Pour the sauce over the gnocchi's. Sprinkle the dish with the grated cheese.

8. Bake for 5-8 minutes or until the top is golden brown. Spoon the gnocchi in a shallow dish. Garnish with chives and grated cheese.

Servings: 6
 
Gnocchi in Fontina Sauce


1 pound gnocchi
6 tablespoons unsalted butter
2 tablespoons chopped shallots
8 ounces fontina cheese, cubed
1/3 cup heavy cream
3 tablespoons freshly grated Parmesan cheese
1 tablespoon chopped fresh basil



Bring a large pot of lightly salted water to a boil. Add the gnocci, and cook until tender, about 5 minutes. Drain, and set aside.

Once the gnocci goes into the pot, start the sauce, as you want the gnocci to be done first. Melt the butter in a saucepan over medium heat. Add the shallots, and cook for a few minutes, until tender. Stir in the cream, and heat to almost a boil. Gradually mix in the fontina and parmesan cheeses, being careful not to boil. Stir until smooth, then remove from the heat immediately, or the sauce may clump.

Place gnocci into serving dishes, and spoon the sauce over them. Garnish with chopped fresh basil.
 
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