Mussels Fra Diavola

From the kitchen of One Perfect Bite...This is a wonderful dish that I love to make at least once during the Christmas holiday. If I were Italian and celebrated the Feast of Seven Fishes, I would include it in my menu for Christmas Eve. That would raise an eyebrow or two because the dish, like vodka sauce for pasta, is an Italian-American creation that is rarely served in Italy. Whatever the origin, mussels prepared in this fashion are a memorable, if messy, treat. Whenever I serve these, I cover the table with vinyl or oilcloth and distribute lobster bibs. It also helps to provide a large bowl or two to hold empty shells. Everyone at the table also receives two dish towels, one damp, the other dry. Only a crab boil is messier than this to serve to folks who eat with gusto. Believe me when I say, my folk have cornered the gusto market and these preparations are a necessity rather than an affectation. Once the mussels have been scrubbed and their beards removed, the dish can be made in minutes. Its heat, the alla diavola, comes from red pepper flakes, so you can manage it to your family's liking as long as you know their tolerance for heat. The dish has just three elements, a spicy red sauce, mussels and linguine. The mussels simmer in sauce and when they open they are served along with the sauce over piping hot linguine. I always serve this with a salad and the best Italian bread I can get my hands on. I do hope you'll try mussels prepared in this fashion. They really are delicious. Here's the recipe.

Mussels Fra Diavola...from the kitchen of One Perfect Bite adapted from Gourmet magazine

Ingredients:
12 garlic cloves, minced (1/3 cup)
3/4 to 1-1/2 teaspoons dried hot red pepper flakes
1/2 cup olive oil
1 (28-oz) can whole tomatoes in purée
2 tablespoons tomato paste
2 teaspoons dried oregano, crumbled
1 teaspoon dried basil, crumbled
1/4 cup drained bottled capers
1/2 cup Kalamata or other brine-cured black olives, pitted and chopped
1/3 cup dry red wine
1 lb dried linguine
3 lb mussels (preferably cultivated), cleaned (see cooks' note, below)

Directions:
1) Cook garlic and red pepper flakes in oil in a deep 12-inch heavy skillet over moderate heat, stirring, until fragrant but not browned, about 2 minutes. Add tomatoes with purée, tomato paste, herbs, capers, olives, and wine and simmer, uncovered, stirring occasionally and breaking up tomatoes, until sauce is thick, about 15 minutes.
2) Cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
3) While pasta cooks, increase heat under sauce to moderately high and add mussels, then cook, covered, until mussels just open wide, checking frequently after 3 minutes and transferring to a bowl. (Discard any mussels that remain unopened after 6 minutes.)
4) Serve linguine with mussels and sauce. Yield: 6 servings.

Cooks' note:
1) Scrub mussels with a brush under cold water and scrape off any barnacles with a knife. Remove beard by pulling it from tip to hinge or by pulling and cutting it off with knife.
2) Tomato sauce, without mussels, can be made and refrigerated 2 days before serving.

You might also enjoy these recipes:
Salt Cod and Tomato Stew - One Perfect Bite
Feast of the Seven Fishes - Italian Food Forever
Broiled Mussels - Smitten Kitchen
Sauteed Mussels with Garlic - The Housewife Diet
Flexing My Mussels - Charm and Salt
Moules Mariniere - One Perfect Bite
Coconut Curry Mussels - Simply Recipes
Spicy Mussels in White Wine - The Culinary Chronicles
Mario Batali's Feast of the Seven Fishes - Epicurious

Fettuccini with Corn Pesto - Blue Monday

If you're feeling harried and your Christmas spirit is flagging, this seemingly unplanned event, actually a flash mob performance orchestrated by Canadian music students, will refresh and uplift you. It truly is ambrosia for world-weary souls.






From the kitchen of One Perfect Bite...I first made this dish in August when sweet corn was plentiful. I found the recipe in Bon Appetit magazine and the pesto was unusual enough to intrigue me. At that time, I made the dish with fresh corn and Bob and I really liked the distinctive and sweet flavor it gave to the pesto. The finished sauce is similar to a carbonara and almost as easy to make. I wanted to make something light for last night's supper and Bob suggested this. With no fresh corn on hand, I decided to make the pesto using frozen shoepeg corn. I've had great luck using shoepeg as a replacement for fresh corn. It is lighter in color and more tender that other types of frozen corn and it's as close to the fresh product as you can get in December. I can happily report it worked well in this recipe. While I used fresh fettuccini to make the dish, a top quality brand of dried pasta would also work well. I do hope you'll try this. I know it sounds a bit strange, but it really is lovely. Here's the recipe.

Fettuccini with Corn Pesto...from the kitchen of One Perfect Bite adapted from Bon Appetit

Ingredients:
4 bacon slices
1 (16-oz.) bag frozen shoepeg corn, thawed
2 large garlic cloves, minced
1 -1/4 teaspoons kosher salt
3/4 teaspoon ground black pepper
1/2 cup freshly grated Parmesan, plus more for serving
1/3 cup walnuts, toasted
1/3 cup extra virgin olive oil
12 ounces fresh pasta (tagliatelle or fettuccine)
3/4 cup coarsely torn fresh basil, divided use

Directions:
1) Cut each bacon slice in half length-wise, then crosswise into 1/2-inch pieces. Cook in a large nonstick skillet over medium heat until crisp and brown, then transfer to a paper towel-lined plate to drain. Pour off all but 1 tablespoon fat.
2) Add corn, garlic, salt and pepper to skillet, and saute until the corn is just tender, but not brown, about 3-5 minutes. Transfer 1 1/2 cups of the corn to a small bowl and reserve. Transfer remainder to bowl of a food processor. Add walnuts and Parmesan. With machine running, slowly add oil through the feed tube and blend until pesto is almost smooth. Set aside.
3) Cook pasta in a large pot of boiling, salted water until just tender, but still firm and not quite as done as you would want it. Drain pasta, reserving 1-1/2 cups pasta water. Return pasta to pot and add corn pesto, reserved corn kernels, and 1/2 cup basil leaves. Toss well and add pasta water 1/4 cup at a time until desired consistency is reached. Cook an additional 2-3 minutes, or until pasta is cooked through. Season with additional salt and pepper if needed.
4) Divide among serving bowls and sprinkle with additional herbs, cheese, and reserved bacon.
Yield: 4 servings.

You might also enjoy the recipes for these unusual pestos:
Caper Pesto - Foodalogue
Cilantro-Parsley Pesto - Blue Kitchen
Pesto alla Trapanese - Sugar Pies
Walnut Pesto - Smitten Kitchen
Arugula Pesto - Simply Recipes
Charred Tomato Pesto - Stephen Cooks

This post is being linked to:
Smiling Sally - Blue Monday

Broccoli Pesto and Pasta with Pesto and Peas

From the kitchen of One Perfect Bite...A three pound bag of broccoli and a request for pasta salad figured, in equal measure, into the selection of recipes I'm featuring today. The broccoli, which seemed like a great idea a week ago, had become an irritation, a reminder of poor planning on my part, and it was demanding to be used or tossed. I'm really bad with the whole tossing thing, so, I decided to use at least some of it in a pasta salad that I had promised for a potluck supper. I had just seen a recipe on Serious Eats that used broccoli to make pesto and thought I might be able to use it in my potluck offering. Years ago, Ina Garten published a recipe for Pasta, Pesto and Peas. I had saved the recipe, but never made the dish and thought the potluck was a perfect opportunity to give it, and the broccoli pesto, a try. The pesto, developed by Carolyn Cope, is wonderful. It lacks the eyeopening brightness of its basil cousin but it is delicious in its own right. The pasta salad is a mixed bag. While it's delicious, it lacks visual appeal. Its drab muddy color is unfortunate and may be off-putting to some. Both recipes are easy to do and inexpensive to prepare. Both are also delicious. Here's how they're made.

Broccoli Pesto...from the kitchen of One Perfect Bite courtesy of Carolyn Cope

Ingredients:
1 pound broccoli florets (about 1 quart)
1/2 cup chopped toasted walnuts
2 large cloves garlic, chopped
2 tablespoons fresh lemon juice
1/4 teaspoon salt
3/4 cup extra-virgin olive oil
1/2 cup grated Parmigiano Reggiano cheese

Directions:
1) Bring large pot of well-salted water to boil over high heat. Add broccoli florets and cook for two minutes. Drain broccoli well and set aside.
2) In food processor, combine broccoli, walnuts, garlic, lemon juice, and salt. Pulse until broccoli and nuts are finely chopped. Then, with motor running, pour in olive oil in slow stream. Mix in grated cheese.
3) Toss with pasta, spread onto toasted baguette slices, or as sauce for chicken or fish. Pesto will keep in sealed container in the refrigerator for up to three days. Yield: 1-1/2 cups.

Pasta with Pesto and Peas ...from the kitchen of One Perfect Bite courtesy of Ina Garten

Ingredients:
3/4 pound fusilli pasta
3/4 pound bow tie pasta
1/4 cup good olive oil
1-1/2 cups pesto
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
3 tablespoons freshly squeezed lemon juice
1-1/4 cups good mayonnaise
1/2 cup freshly grated Parmesan
1-1/2 cups frozen peas, defrosted
1/3 cup pignoli (pine nuts)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Directions:
1) Cook fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
2) In bowl of a food processor fitted with a steel blade, puree pesto, spinach, and lemon juice. Add mayonnaise and puree. Add pesto mixture to cooled pasta and then add he Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature. Yield: 12 servings.

You might also enjoy these recipes:
Coriander Chutney (Cilantro Pesto) - My Favorite Recipes Collection
Wholewheat Penne with Arugula Pesto - Angie's Recipes
Genoa Basil Pesto - Foodie Journey
Walnut Cheddar Pesto - Baking Bites
Mexican Pumpkin Seed Pesto - My Man's Belly
Asparagus Pesto with Lemon and Mint - Family Spice
Sun Dried Tomato Pesto - Closet Cooking

Farfalle with Roasted Cherry Tomatoes

From the kitchen of One Perfect Bite...This pasta lacks any vestige of sophistication and is ridiculously easy to make. I'm featuring it here because it's one of my favorite go-to meals for the fall season. I can't resist the the flavor and fragrance of roasted tomatoes and each year I'm lured by the myriad colors in those tiny baskets that stack the shelves of stores and farm stands. Practicing my usual restraint, I generally end up buying a basket of each color and am left to ponder ways in which to use them. Would that all life's dilemmas be so easy to handle. While I've probably never made this dish twice in the same way, I wanted to formalize a recipe for you to follow. My hope is that you'll use it as a road map first time through, then take the first detour you see and make this recipe your own. There is nothing not to like here, so unless you hate tomatoes or garlic give it a try. Here's my disposable recipe.

Farfalle with Roasted Cherry Tomatoes...from the kitchen of One Perfect Bite

Ingredients:
4 cups cherry tomatoes, cut in half
12 garlic cloves, cut in half (don't be shy)
1/4 cup extra virgin olive oil
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon hot pepper flakes
1/4 teaspoon ground pepper
12 ounces farfalle
1/4 cup chopped fresh basil
1/2 cup freshly shaved Parmesan cheese

Directions:
1) Preheat oven to 400 degrees F. Set pasta water to boil.
2) Combine and toss tomatoes, garlic, oil, basil, salt, hot pepper flakes and ground pepper in a baking pan large enough to hold vegetables in a single layer.
3) Roast until tomatoes are shriveled and garlic is tender, about 30 to 40 minutes.
4) About 15 minutes before tomatoes are finished, cook pasta in boiling salted water per package instructions. Drain, reserving 1 cup water, and return pasta to pot.
5) Add contents of roasting pan to pasta. Toss to distribute vegetables and coat farfalle. Fold in basil. If pasta appears dry, add some reserved pasta water to moisten. Sprinkle with cheese. Serve warm. Yield: 4 to 6 servings.

Your might also enjoy these recipes:
Bow Tie Pasta with Peas and Bacon - Deep South Dish
Bow Ties with Sausage and Leek Sauce - One Perfect Bite
Farfalle with Mushroom and Prosciutto Ragu - Worth the Whisk
Farfalle with Savoy Cabbage, Pancetta and Mozzarella - Cookography
Chopped Spinach and Farfalle Salad - Living the Gourmet
Farfalle with Broccoli and Feta - The Picky Cook

Fusilli with Spinach and Ricotta

From the kitchen of One Perfect Bite...This is a wonderfully mild pasta that's light and easy on the palate. It's flavors are much like those found in spinach and cheese ravioli, but this deconstructed version is much less work. It's perfect for those evenings when you have a yen for pasta but your stomach can't quite handle a heavy spicy sauce. It really is quite easy to prepare, but it's not a pantry meal. The recipe requires fresh greens and, if possible, fresh ricotta. That means advanced planning is needed to make this dish properly. Lidia Bastianich developed the recipe on which mine is based. I've made some changes because I thought the original dish had too little sauce for the amount of pasta that was cooked. I also use more salt in the pasta water to assure it has some flavor. I generally add 1 teaspoon of salt for every quart of water in my pasta pot. I use a 6 quart pot, so I always add 2 tablespoon of salt to the pasta water. I add the salt after the water comes to a boil and I let the water return to a boil before I add the pasta. Shirley Corriher has written an article about the art and science of cooking pasta that you might find interesting. It can be found here. This is a lovely pasta to have in your rotation. You won't make it as often as some others, but it will not disappoint you. Here's the recipe.

Fusilli with Spinach and Ricotta...from the kitchen of One Perfect Bite adapted from a recipe by Lidia Bastianich

Ingredients:
Kosher salt
1 pound baby spinach, washed and patted dry
2 tablespoons extra-virgin olive oil
4 small scallions, chopped
Freshly ground black pepper
1 cup ricotta cheese
1 cup half-and-half or light cream
Pinch nutmeg
1 tablespoon unsalted butter
12 ounces dried fusilli
1/2 cup freshly grated Parmigiano-Reggiano

Directions:
1) Bring 6 quarts of water to a boil. Add 2 tablespoons salt to boiling water.
2) Stacking leaves, cut spinach crosswise into 1/4-inch strips. You should have 8 packed cups of shredded spinach.
3) Heat olive oil in a large pan or skillet set over medium-high heat. Add scallions and cook, stirring, until softened, about 5 minutes. Stir spinach and a pinch of salt and pepper into pan. Cover and steam spinach, stirring occasionally to cook evenly, until it's wilted but still bright green, about 5 minutes.
4) Meanwhile, in a small bowl, mix ricotta, half-and-half, and nutmeg, if using, until smooth. Stir ricotta mixture and butter into spinach and season with salt and pepper. Reduce heat to medium-low and simmer for 5 minutes.
5) Meanwhile, stir fusilli into boiling water and cover pot. When water returns to a boil, remove cover. Cook pasta, stirring occasionally, until al dente, about 12 minutes.
6) Reserve 1/2 cup of pasta cooking liquid. Drain pasta well and return it to its pot over low heat. Add spinach mixture and enough reserved cooking liquid to make a sauce that will lightly coat pasta. Toss thoroughly. Remove pot from heat and stir in grated cheese. Transfer pasta to a warm serving platter or individual bowls and serve. Yield: 6 servings.

You might also enjoy these recipes:

Pasta with Spinach and Asiago Cream Sauce - Good Things Catered
Heart Healthy Pasta with Spinach Sauce - What's for Dinner Across State Lines
Garden Pasta with Ricotta - Radishes and Rhubarb
Penne with Ricotta and Basil Sauce - My Fabulous Recipes
Malfalda Pasta with Ricotta Cheese - Anna's Table
Roasted Zucchini Pasta with Ricotta Cheese - Foodie/Nutritionist

Inside Outside Ravioli - Pasta Nudi

From the kitchen of One Perfect Bite...The Italians call it pasta nudi, or naked ravioli. It's much easier to make than classic forms of the dish and some like it just as well. The ingredients are identical to those used to make a meat-filled ravioli, but the pillows are deconstructed and the filling appears outside, rather than inside, the pasta. If you are pressed for time, and most of us are these days, this dish will deliver the characteristic flavors of ravioli without the work associated with its construction. What is lost, however, is the lovely texture of the stuffed pasta. This recipe was developed by Mark Bittman for The New York Times. He uses a sage-infused brown butter to dress the pasta. While some members of my family love this dish, it is too rich for my palate and I eat only small quantities of pasta when it's prepared in this fashion. Since mine is a minority opinion, I've decided to post the recipe and let you judge for yourself. The meatballs, which are poached in water, can be made well ahead of time, so there is minimal last minute fuss required to bring this dish to the table. If you like meatballs and brown butter sauce, I suspect this dish will become a favorite of yours. Here's how it's made.

Inside Outside Ravioli - Pasta Nudi

Ingredients:
1/2 pound ground veal
1/2 pound ground pork
1 large egg
1/4 cup grated Parmesan cheese, more for garnish
1/4 cup chopped fresh parsley leaves
1/4 cup very finely minced onion
Salt and pepper to taste
1 pound fresh or dried pasta, any kind
1/4 cup (4 tablespoons) butter
20 fresh sage leaves

Directions:
1) Place meat, egg, cheese, parsley, onion, and salt and pepper in a medium bowl. Mix well but do not knead. Form into balls 1/2-inch in diameter. Refrigerate until ready to cook. Bring a large pot of water to a boil and salt it.
2) Cook meatballs in water for about 5 minutes; remove with a slotted spoon and keep warm. Cook pasta in same water until tender but not mushy.
3) Meanwhile, in a medium pot cook butter and sage together until butter is light brown, about 5 minutes.
4) Before draining pasta, reserve a bit of its cooking water. Drain pasta, then toss it with butter-sage mixture and enough reserved water to make it saucy. Top with meatballs and serve, passing grated Parmesan at the table. Yield: 4 to 6 servings.

You might also enjoy these recipes:
Butternut Squash Ravioli - Vegacious
Basil and Goat Cheese Ravioli - The Saucy Kitchen
Arugula and Goat Cheese Ravioli - The Red Spoon
Corn and Pesto Ravioli with Parmesan Butter Sauce - Inexpensive Eating
Ravioli Gnudi with Walnut Sauce - Cinnamon Spice and Everything Nice
Red Pepper, Garlic and Herb Ravioli - Barbara Bakes
Asparagus, Pancetta and Ricotta Ravioli - Ladyberd's Kitchen

Pasta with Zucchini, Parmesan and Garlic Oil

From the kitchen of One Perfect Bite...What do you get when finely shredded zucchini is tossed with Aglio e Olio? In my kitchen it becomes an easy entrée that's perfect for a Meatless Monday meal. If you have a julienne peeler to use for shredding the zucchini, you can have this dish on the table in about 20 minutes. I'm not much for kitchen gadgets, but this is one I heartily recommend you add to your inventory. If you haven't seen one of these, you can find one here. I'm not affiliated with these people and my purpose in featuring the peeler is to simplify food preparation rather than sell a kitchen tool. Zucchini that is finely julienned needs no cooking and can be tossed with hot pasta without additional fussing. It helps, however, to have the vegetables at room temperature if you take this route. It's important when you make a dish as simple as this to use ingredients of the highest possible quality. Fortunately, that does not always mean the most expensive. I always serve this pasta with focaccia bread and a crisp green salad to add a bit of texture to the meal. I know you'll enjoy this very easy dish. Here's the recipe.

Pasta with Zucchini, Parmesan and Garlic Oil...from the kitchen of One Perfect Bite

Ingredients:
3/4 lb. dried spaghetti
1 (8-oz.) zucchini, finely julienned
1 (8-oz.) yellow squash, finely julienned
Salt and freshly ground pepper
1/2 cup extra-virgin olive oil
2 tablespoons fresh minced garlic
1/4 teaspoon red pepper flakes
1/3 cup chopped Italian parsley or fresh basil
1/2 cup + 2 tablespoons freshly grated Parmesan cheese

Directions:
1) Bring large pot of water to boil; add salt. Add pasta. Cook until al dente, about 10 minutes.
2) Season zucchini and squash with salt and pepper. Set aside.
3) Heat 1/4 cup olive oil in small skillet over medium-high heat until hot. Add garlic. Sauté briefly, until light brown. Add pepper flakes and basil or parsley. Mix well. Remove from heat.
4) When pasta is done, drain, reserving about 1/2 cup cooking water. Return pasta to pan. Add zucchini, reserved 1/4 cup oil, garlic mixture from step 3, and 1/2 cup cheese. Toss well, adding cooking water as needed to make a smooth sauce. Taste for seasoning and add salt and pepper as needed. Sprinkle with remaining 2 tablespoons cheese and serve at once. Yield: 4 to 5 servings.

You might also enjoy these recipes:
Fusilli with Walnuts and Garlic Sauce - One Perfect Bite
Penne with Asparagus and Lemon Sauce - One Perfect Bite
Pasta Puttanesca - One Perfect Bite
Fresh Garden Vegetables with Pasta - Living the Gourmet
Cold Sesame Noodles - The Parsley Thief
Rigatoni Peperonata - The Comfort of Cooking

Bow Ties with Sausage and Leek Sauce

Farfalle or Butterflies with Sausage and Leek Sauce



...and a very beautiful Morpho butterfly from Brazil for Blue Monday.

From the kitchen of One Perfect Bite...I had a backlog of leeks in the refrigerator and needed to clear space for other produce that's being harvested. To that end, I made a leek tart and a large batch of potato soup that was destined for the freezer and fall lunches. There were still, however, several large leeks that had to be dealt with. A quick search took me to the recipe that I'm featuring today. I am a huge fan of Lidia Bastanich and have nothing but good things to say about the food she prepares. This recipe is one she developed and I'm happy to report that those who follow it will have a pasta that's delicious, inexpensive and easy to make. The original recipe comes from her book Lidia's Italian Table which can be found here. This dish appealed to me on several levels. We are trying to eliminate some of the meat in our diet, and while the dish is not vegetarian, it uses far less meat than is found in most pasta sauces. While strongly flavored, it is also very light do to the absence of cream or a tomato base. The flavor of leeks dominates the other ingredients in the dish. I do not recommend using onions in their stead. The leeks add a sweetness that is missing in onions and they would really change the nature of this dish. I know those of you who try this will like it. Here's my version of the recipe.

Bow Ties with Sausage and Leek Sauce...from the kitchen of One Perfect Bite, adapted from Lidias Italian Table

Ingredients:
6 quarts salted water
2 large leeks (about 1 pound)
2 tablespoons extra virgin olive oil
2 sweet Italian sausages (about 6 ounces), casing removed
1 tablespoon minced shallots
2 tablespoons unsalted butter, divided use
1 cup young peas, blanched in boiling water for 2 minutes, or defrosted and drained frozen baby peas
1 cup canned low-sodium chicken broth
Salt and freshly ground pepper
12 ounces bow-tie pasta (farfalle)
1/2 cup freshly grated Parmigian-Reggiano cheese, plus more for serving, if you like

Directions:
1) Bring salted water to a boil. Cover pot to speed up the boiling time.
2) Meanwhile, prepare leeks: Cut off and discard top third of rough green portion and root ends. Remove any brown or wilted outer layers. Slice remaining green and white parts into 1/2-inch-thick rounds. Rinse leek slices in several changes of cold water, swishing them around to remove all soil and grit.
3) In a large skillet, heat olive oil over medium heat. Crumble sausage meat into skillet and cook, breaking up lumps, until golden, about 5 minutes. Add leeks to skillet and cook, stirring, until wilted, about 5 minutes. Stir in shallots and cook for 1 minute. Add 1 tablespoon of butter, peas and stock. Heat to a boil, reduce heat to medium-low, and simmer gently for 5 minutes. Season with salt and pepper, cover skillet, and set aside.
4) While sauce simmers, stir bow ties into boiling water. When water returns to a boil, uncover pot. Cook pasta, stirring occasionally, until al dente (tender, but firm), about 12 minutes. Drain bow ties well and return them to pot over low heat.
5) Add sausage and leek sauce to the pasta and toss well until pasta is coated. Remove pot from heat, add remaining 1 tablespoon of butter and grated cheese. Toss well. Serve immediately, passing additional grated cheese if desired. Yield: 6 servings.

You might also enjoy these recipes:
Capellini Capricciosa - One Perfect Bite
Pasta Puttanesca - One Perfect Bite
Penne with Asparagus and Lemon Sauce
Orzo Pasta with Shrimp - The Wicked Noodle
Fruity Chicken Pasta Salad - The Kitchen Witch
Caramelized Pepper and Sausage Pasta - Cinnamon Spice and Everything Nice

This post is being linked to:
Smiling Sally - Blue Monday

Fusilli with Walnuts and Garlic Sauce - Blue Monday

Oregon Coast

From the kitchen of One Perfect Bite...When a chef with the stature of Mario Batali embraces a trend you know it has become mainstream. Last week he announced his decision to observe Meatless Monday in all of his 14 restaurants. He plans to have at least two meatless entrees on his menus every Monday. You can read more about his decision here. I am also embracing the trend and will try to prepare a meatless meal each week. That may be easier said than done. Like many of you, I am married to a committed carnivore who will not easily adapt to the notion. We are going to try anyway. I've started to round up recipes that are new and interesting, but meatless. Good recipes will go a long way to make the transition painless. So will ear plugs. The first of the recipes is an old one I've resurrected from Patricia Wells' book, Trattoria. It's easy to make, uses a handful of readily available ingredients and is absolutely delicious if it is served hot. Garlic lovers should be cautious and use no more than is called for in the recipe. Excess garlic will overpower the subtle flavor of the walnuts and the dish will lose it clean flavor. Experience is a great teacher. The recipe also calls for heavy cream. You can substitute a lower fat alternative, but go no further back than whole milk. If you serve this as an entree, you'll also want to serve a large salad and a crusty peasant bread. I went with an arugula and orange salad that nicely balanced the creamy walnut sauce that dressed the pasta. Here's the recipe for a simple but tasty meatless pasta.

Fusilli with Walnut and Garlic Sauce...from the kitchen of One Perfect Bite, courtesy of Patrica Well Wells

Ingredients:
2 large cloves garlic, minced
Kosher salt
1 cup toasted walnut halves
1 cup heavy cream
12-ounces dried fusilli
1/2 cup freshly grated Parmigiano-Reggiano cheese
Coarsely cracked black pepper to taste

Directions:
1) Place garlic, a pinch of salt and walnuts in bowl of a food processor. Process until nuts are coarsely ground. Add cream and process to form a fairly smooth sauce with flecks of walnuts in it. Add salt and pepper to taste.
2) Bring 6 quarts of water to a rolling boil. Add 3 tablespoons of salt and fusilli. Cook until pasta is tender but firm to the bite.
3) While pasta cooks, heat sauce in a microwave or stovetop until warm.
4) Drain pasta. Transfer to a serving bowl and toss to combine. Add cheese and again toss to combine. Add salt ans pepper to taste. Serve Immediately. Yield: 4 -5 servings.

You might also enjoy these recipes:
Pasta Puttanesca - One Perfect Bite
Straw and Hay - One Perfect Bite
Capellini Capricciosi - One Perfect Bite

This post is being linked to:
Smiling Sally - Blue Monday

Meatless Monday at My Sweet and Savory

Goat Herder's Mac 'N' Cheese - Blue Monday

Mustard Field - Alvadore Oregon



From the kitchen of One Perfect Bite...If goat herder's actually made mac 'n' cheese this is what they'd eat. This creamy pasta is made from goat's milk and chevre with bits of hot pepper and tomato added for a splash of color. I've used small shells as a vehicle to capture the lovely sauce the macaroni is warmed in, but any pasta could be used. Those who love the crunch of a classic mac 'n' cheese will probably be disappointed with this version, but anyone who is willing to experiment and is looking for a new approach to an old favorite will be pleased. Goat's milk has a salty undertone and is a bit sweeter that cow's milk. While the milk is not popular in the United States, it is the milk of choice in other parts of the world. You should be able to find it in most large grocery chains or in the dairy section of health food stores. This version of mac 'n' cheese is assembled from fully cooked ingredients that are combined and warmed just before serving. The final dish is creamier than it's more common counterpart and it is wonderful as a side with plain grilled meat or poultry. It is very rich so keep serving portions slight smaller than you would normally serve. This is a lovely pasta and, fortunately, it is also easy to do. While I doubt you'll have to worry about leftovers, they will keep for several days if well-wrapped and refrigerated. I hope you'll give this a try. Here's the recipe.

Goat Herder's Mac 'N' Cheese...from the kitchen of One Perfect Bite

Ingredients:
3 cups goat's milk
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
Juice of 1/2 lemon
1 jalapeno pepper, seeded and very finely diced
1 large Roma tomato, seed and very finely diced
4 ounces crumbled goat cheese
8 ounces cooked shells or other small pasta

Directions:
1) Place goat's milk, salt and pepper in a 3-quart sauce pan and bring to a simmer. Simmer until reduced by one-third. Lower heat and keep warm.
2) Combine butter and flour in a small skillet and whisk over moderate heat until a roux forms. Whisk into goat's milk. Bring mixture back to the simmer and cook until sauce thickens. Adjust salt and pepper to taste. Stir in lemon juice, jalapeno, tomato, cheese and pasta and cook until cheese melts and pasta is warmed through. Again check for seasoning. Serve hot. Yield: 4 to 5 servings.

You might also enjoy these recipes:
Truffled Mac 'N' Cheese - One Perfect Bite
Chili-Mac Skillet - One Perfect Bite
Heaven-Sent Macaroni and Cheese - Food Blogga
Caramelized Shallots and Sage Mac and Cheese - Nosh and Tell
Mac and Cheese to Please - The Life and Loves of Grumpy's Honeybunch
Quick Macaroni and Cheese - I'm Running to Eat

This post is being linked to:
Smiling Sally - Blue Monday

Pasta with Pungent Parsley Pesto

From the kitchen of One Perfect Bite...Forgive the alliteration. I know it's bad, but my children named this dish years ago while making merry at the dinner table. It was a working mother's secret weapon and I made it a lot when I needed something fast and easy to pair with broiled steak, chicken or, in a pinch, even poached eggs. The making merry part was usually at my expense and the alliteration was the result too many good teachers and overactive, albeit creative, imaginations. This was back in the day when we didn't grill, we broiled and at that time pesto, the basil and pine nut variety, was sweeping the country. My children didn't care for the standard version, so I had to search for and experiment with other types. The one I found for our use is based on a recipe developed Patricia Wells and it is much easier to make than its more familiar cousin. The pungent portion of the alliteration comes from a few anchovies that are added to parsley as it's processed. Unless you let it sit too long you won't know they're in the sauce, though I must admit their flavor can become harsh if it sits for too long before being served. This is one of those rare sauces that I like to make just before I add it to the pasta. Freshly made, it is delicious and the anchovies are barely discernible. This is very easy to make if you have a food processor. There are folks who insist it is more flavorful if made in a mortar and pestle. I leave the method up to you. Here's the recipe.

Pasta with Pungent Parsley Pesto...from the kitchen of One Perfect bite, inspired by Patricia Wells

Ingredients:
1-1/2 to 2 tablespoons fresh minced garlic
1/2 teaspoon kosher salt
6 oil-packed anchovy fillets, drained and minced
3 cups loosely packed Italian parsley
3 tablespoons fresh lemon juice
1/2 cup extra-virgin olive oil
1 pound capellini
1 to 2 tablespoons extra-virgin olive oil

Directions:
1) Combine garlic, salt, anchovies and parsley in bowl of a food processor. Pulse 2 or 3 times, or until the sauce is well-mixed. Scrape down sides of bowl. While machine is running, add lemon juice and olive oil in a slow stream. Adjust salt and pepper to taste. Set aside.
2) Bring 6 quarts of water to a boil. Add 2 to 3 tablespoons of salt and return to a boil. Add capellini and cook according to package instructions. Drain, reserving about 1 cup of water, and transfer to a very large bowl. Add 3/4 of pesto to pasta and toss to coat strands evenly. Add water by tablespoons if it seems to dry. Cover bowl for 1 minute. Toss again and add oil to moisten pasta. Transfer pasta to serving bowls, adding a spoonful of reserved pesto to each bowl. Serve immediately. Yield: 6 servings.

You might also enjoy these recipe:
Pasta Puttanesca - One Perfect Bite
Capellini Capricciosi - One Perfect Bite
Fusilli with Fennel, Sausage and Wine - One Perfect Bite

Pasta Primavera

From the kitchen of One Perfect Bite...I love pasta, so when I came across a dish that is heart healthy, diet friendly and delicious I knew it had to be shared. Several years ago Giada De Laurentis featured this version of Pasta Primavera on her television show. At the time it was unique because it was made with roasted vegetables and used pan juices rather than cream to coat the pasta. While this is not a difficult dish to make, it involves mise en place a plenty and it's best to set aside 30 minutes to prepare the vegetables for the oven. Try to cut them all into matchstick-size pieces to insure even cooking. You will need two large baking sheets to hold the vegetables and it will look like you are planning to feed the immediate world. Don't worry, their volume will decrease by half as they cook, so you'll be left with a manageable quantity to add to the pasta. I do cheat a little when I make this dish. I've found that the other vegetables cook more quickly than the carrots, so I blanch the carrots prior to roasting. I also warm the tomatoes before adding them to the pasta. This recipe makes a lot of food. If you are cooking for a small family I'd advise cutting the recipe ingredients in half. The dish does not freeze well. If you are looking for a meatless meal, I think you'll love this one. Here's the recipe.

Pasta Primavera...from the kitchen of One Perfect Bite, courtesy of Giada De Laurentis

Ingredients:
3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan

Directions:
1) Preheat the oven to 450 degrees F.
2) On a large heavy baking sheet, toss all vegetables, except for tomatoes, with oil, salt, pepper, and dried herbs. Coat well. Transfer half to another heavy large baking sheet and arrange vegetables evenly on pans. Bake until carrots are tender and vegetables begin to brown, stirring after first 10 minutes, about 20 minutes total.
3) Meanwhile, cook pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of cooking liquid.
4) Toss pasta with vegetable mixture in a large bowl to combine. Add cherry tomatoes and enough reserved cooking liquid to moisten. Season with salt and pepper, to taste. Sprinkle with Parmesan and serve immediately. Yield: 6 Servings.

You might also enjou these recipes:

Pasta Puttanesca - One Perfect Bite
Straw and Hay - One Perfect Bite
Capellini Capricciosi - One Perfect Bite

Pasta Puttanesca

From the kitchen of One Perfect Bite...Ladies of the evening are credited with creating this pasta dish. While that makes the origins of the dish more interesting, there's not a lot to support the claim. Pasta Puttanesca did not become popular until the 1960's. A more likely truth can probably be found in the purses of frugal Italian housewives. The sauce is made with a handful of ingredients, many of them leftovers, and by using a bit of this and a bit of that, a filling and delicious pasta could be made for pennies. I'm not completely immune to kitchen fable and romance. My favorite story regarding the origins of the dish comes from the book "Top 100 Pasta Sauces" by Diane Seed who reported, "My introduction to this famous pasta dish occurred when I overheard two elderly priest discussing the pros and cons of spaghetti alla puttanesca ("whore's spaghetti") as they deliberated over the menu in a Neapolitan restaurant. Made of ingredients found in most Italian larders, this is also known as spaghetti all buona donna - the good woman's spaghetti - which can be misleading if one is not familiar with the ironic insult "figlio d'una buona donna" - son of a good woman." Now how does that explain how this particular sauce got its name? In the 1950's Italian brothels were state owned. Italian prostitutes were, for all intent and purposes, civil servants, but they were only allowed to shop once a week and could not shop with "good" Italian housewives. Their meals were made from odds and ends and tinned goods in the kitchens of the brothels. This sauce became one of their specialties. They did not create it, but they sure made it popular. When I was working and my ravenous teens could not wait for a "real" meal, this became one of my go-to suppers. I could have it on the table in 20 minutes and quell the revolution before it gained a foothold in my kitchen. I made this at least once a month back then and it is still a favorite of mine on days when the clock runs out before my schedule does. It's perfect for a Lenten Friday supper. Here's the recipe.

Pasta Puttanesca...from the kitchen of One Perfect Bite

Ingredients:
1 tablespoon freshly minced garlic
1 pound spaghetti
2 tablespoons salt
3 tablespoons olive oil, divided use
1/2 to 1 teaspoon hot red pepper flakes
4 teaspoons minced anchovies (about eight fillets) or 1 heaping tablespoon anchovy paste
1 can (28-oz) diced tomatoes, drained, reserve ½ cup juice
3 tablespoons capers, rinsed and drained
1/2 cup black olives (kalamata) pitted and chopped coarse
1/4 cup minced fresh parsley leaves and or basil

Directions:
1) Bring 4 quarts of water to a rolling boil in a large pot. Meanwhile, mix garlic with 1 tablespoon water in a small bowl; set aside. When water is boiling, add salt and the pasta; stir to separate the noodles. Cook the pasta until al dente. Drain then return pasta to pot. Add 1/4 cup reserved tomato juice and toss to coat.
2) While pasta cooks, heat 2 tablespoons oil in a large skillet set over medium heat. Add garlic mixture, pepper flakes and anchovies to pan. Cook, stirring, frequently, until garlic is fragrant but not brown. Stir in tomatoes and simmer for 8 minutes.
3) Stir capers, olives, and parsley into the sauce. Pour sauce over pasta and toss to combine, adding more tomato juice to moisten if necessary. Adjust seasonings with salt and pepper to taste. If desired, sprinkle an additional tablespoon of olive oil over pasta before serving. Serve immediately. Yield: 4 to 5 servings.

You might also enjoy these recipes:

Capellini Capricciosi
Fusilli with Fennel, Sausage and Red Wine
Ravioli with Salmon and Vodka Cream Sauce

This recipe is being linked to:
Designs By Gollum - Foodie Friday

Truffled Mac n' Cheese

From the kitchen of One Perfect Bite...Tucked along the Rio Grand in the quiet hill country of Texas is Hudson's on the Bend, a restaurant that has fed presidents, Hollywood royalty and a real king or two. The restaurant is known for its preparation of wild game and fish and the big flavors produced by Chef Jeff Blank and his kitchen staff. I received one of Jeff's cookbooks last Christmas. While perusing the book I came across a recipe for truffled Mac n' Cheese and knew I had to try it. I want to share it with you today. Those of you who visit me on a regular basis know that the first time I use a recipe developed by a culinary star, I follow the recipe exactly as it was written. The habit is annoying to some, but I think it's the only fair way to judge the success of the dish and the chef. After that all bets are off. I've been known to completely rewrite some of the creations that find their way to my kitchen. I have not done that with today's recipe, but I have some suggestions for those of you who want to try it. This is a delicious dish, but it's extraordinarily rich. In addition to copious amounts of butter and cheese, the recipe calls for a quart of heavy cream. The second time I made the dish I replaced heavy cream with light cream and added the juice of half a lemon to the liquid as well. I made tonight's version with whole milk. The truffle oil is a must, as is the use of a soft herbed cheese. Even with the revisions, the dish is extraordinarily rich. It is also delicious. If you love mac n' cheese you owe to yourself to give this a try. Here's the recipe as it was originally written.

Truffled Mac n' Cheese ...from the kitchen of One Perfect Bite, courtesy of Hudson's on the Bend

Ingredients:
1 pound dried pasta (i.e. elbow macaroni, penne, cavatappi)
1/4 cup truffle oil
1 quart heavy cream
4 tablespoon butter
6 tablespoons all-purpose flour
Dash cayenne pepper
Salt and pepper to taste
1 cup grated Parmesan cheese
1 cup Boursin cheese
Optional : 1 truffle
Crumb topping
1 cup bread crumbs
1 tablespoon truffle oil
3 tablespoons melted butter
2 tablespoons mixed fresh parsley and chives

Directions:
1) Cook pasta in a large pot of boiling, salted water, until just tender.
2) Cool pasta with cold water, then drain in a colander.
3) Toss pasta with 1/4 cup truffle oil.
4) Melt 4 tablespoons butter in a heavy bottomed pan.
5) Stir in flour to make a blonde roux. Don't brown.
6) Add heavy cream and simmer mixture until it thickens.
7) Season with cayenne, salt and pepper.
8) Remove from heat and add pasta and cheeses.
9) Stir to combine.
10) Taste mixture and adjust salt and pepper if needed.
11) Pour into a buttered 9 x 9-inch ovenproof casserole dish.
12) In a bowl, combine bread crumbs, melted butter, 1 tablespoon of truffle oil, and herbs.
13) Pour bread crumbs over the pasta cheese mixture.
14) Bake until golden brown at 400 to 425 degrees for approximately 25 minutes.
15) Garnish with optional truffle slices. Yield: 10-12 servings.

You might also enjoy these recipes:

Straw and Hay
Pumpkin and Goat Cheese Lasagna
Mushroom Lasagna Florentine

Ravioli with Smoked Salmon and Vodka Cream Sauce - Pink Saturday

From the kitchen of One Perfect Bite...I met for a last lunch with Mrs. S. before Bob and I made the big move from Chicago to the East Coast. It was a small gesture to thank her for all she had done for me through the years. We met in an Italian restaurant and spent a loud and lovely afternoon laughing and retracing the path through the field of memories we shared. Within the year her great heart would seize and surrender, a passing that was quick and painless for her but left those who loved her reeling. On that day, however, we spoke of things silly and serious. Among the silly, were her thoughts on my choice of pasta. She insisted it was not Italian. Turns out she was right. I was having a prototype of what would become penne with vodka sauce and part of the nuova cucina that raged across the United States in the 1980's. Vodka is not native to Italy and it wasn't distributed there until the latter portion of the 1970's. It's thought that vodka sauce for pasta was probably developed to attract people to the beverage. We know that vodka sauce was invented at Dante, a restaurant in Bologna, Italy, but Joanna's Restaurant, in New York City, is credited with beginning the fad for vodka sauce in the United States.

Several years ago, I developed a recipe for a competition that used a vodka cream sauce. A few of you may have seen it on the Better Recipes website. It won no prizes, but it is one of the best recipes I've developed. I'm proud of it on several levels. While expensive to make, it is very easy to do and, with all due modesty, I'll tell you it's absolutely delicious and perfect for family or guests. Mrs. S. would be proud to see that all those hours she spent with me weren't wasted. Here's the recipe.

Ravioli with Smoked Salmon and Vodka Cream Sauce...from the kitchen of One Perfect Bite

Ingredients:
1/4 to 1/2 teaspoon crushed red pepper
1 tablespoon olive oil
1/3 cup vodka
1-1/4 cups whipping cream
4 ounces thinly sliced smoked salmon, cut into strips about 1/4-inch wide x 2-inches long
1 pound fresh or frozen cheese-filled ravioli
Salt and pepper to taste
Minced Italian parsley for garnish

Directions:
1) Heat oil in a 12-inch skillet, large enough to hold ravioli and sauce. Add red pepper flakes and saute for 30 seconds, or until fragrant. Remove pan from heat and carefully add vodka. When pan has stopped sizzling return it to a burner set on medium-high heat and cook until vodka has nearly evaporated. Add cream and bring to a boil over high heat. Add salmon, reduce heat to very low and simmer gently for 5 minutes. Remove from heat and allow the salmon to steep and infuse the cream. Salt and pepper to taste.
2) Meanwhile, bring a 6-quart pot of water to a boil. Salt water, add ravioli and cook, per package instructions, until just until tender. Drain. Add ravioli to salmon-cream mixture and toss gently to coat. Evenly divide ravioli among 4 shallow pasta bowls; spoon any additional sauce evenly over pasta. Garnish with minced parsley and serve. Yield: 4 servings.

This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound

Mushroom Lasagna Florentine - For Waist Watchers

From the kitchen of One Perfect Bite...Lasagna needs little introduction. Years ago the word referred to a cooking pot, but it's now generally accepted to be a form of pasta or a layered dish that is cooked "al forno" - in the oven. We're all familiar with the classic lasagna made with several cheeses and sauce Bolognese, but modern kitchens have introduced meatless versions as well a theme and variation that uses seafood. We were introduced to this lower calorie version of mushroom lasagna by the folks who operate the Rain Forest Mushroom Company. Before we get to the recipe, I want to remind you that mushrooms should be placed in a brown paper bag and kept in your vegetable crisper for no more than 3 to 5 days. They should not be eaten raw. I'm guilty of breaking this rule, but you should be warned that medical professionals advise that raw mushrooms should not be eaten by the very young, the very old or those who have compromised immune systems. Now to today's recipe. It's not bad. I'm tired of classic lasagna and find the seafood versions to be too expensive for standard family fare. This is a natural progression for us. Here is the lower calorie version of mushroom lasagna. If you can't purchase the more exotic mushrooms feel free to use button or crimini mushrooms in their place. Mangia!

Mushroom Lasagna Florentine...from the kitchen of One Perfect Bite

Ingredients:
9 lasagna noodles (about 8-oz.)
3 cups 1% milk
1 cup low-fat cottage cheese
1/4 teaspoon pepper
1 (10-oz.) package frozen chopped spinach, thawed, squeezed dry
1-1/2 cups finely chopped leeks of white onions
1/3 pound each Shiitake, Maitake and Oyster mushrooms finely chopped
2 cloves garlic, finely minced
1/4 cup flour
1 cup grated Parmesan cheese, divided use
3/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 tablespoons butter or oil
1/3 cup chopped parsley
1/2 teaspoon dried oregano
1/2 cup shredded Mozzarella cheese

Directions:
1) Cook pasta according to package directions. Preheat oven to 400 degrees F. Mist a 9 x 13-inch casserole dish with cooking spray. Set aside.
2) Place flour in a medium saucepan. Whisk in milk until blended. Bring to a boil over medium heat; cook, stirring constantly, until thick, about 5 minutes. Remove from heat: stir in cottage cheese, 1/2 cuo Parmesan cheese, salt, pepper, nutmeg and spinach.
3) In a separate pan, melt butter over medium heat. Stir in leeks or onions and cook until soft and translucent, about 7 minutes. Stir in parsley, oregano and garlic. Cook just until garlic is fragrant.
4) Spread 1 cup spinach mixture on bottom of baking dish. Top with 3 lasagna noodle. Spread with 1-1/2 cups of mushroom mixture. Repeat layers ending with noodles. Top with remaining 1/2 cup spinach mixture. Cover pan with foil and bake for 25 minutes. Uncover pan: sprinkle with reserved 1/2 cup Parmesan and shredded mozzarella. BAked, uncovered, for 15 minutes, or until golden brown. Let stand 10 minutes befor serving. Yield: 9 servings.

Straw and Hay - Pasta for Outdoor Wednesday

Straw is a hollow grain stalk.


Hay is a grain or legume.


Straw and Hay is a wonderful pasta dish.



From the kitchen of One Perfect Bite...This recipe for Straw and Hay, called Paglia e Fieno Papalina, is based on a pasta entree we had at Romeo Salta's restaurant in New York City. The restaurant is now gone, but wonderful memories of good times and great food are still with us, and the few recipes we have from those days are treasured. I'd love to tell you that this dish is easy to make. It actually is, if you have a source for fresh plain and green fettucine, or are willing to settle for the packaged dried equivalent. If you make your own pasta, you'll hate me. I want to point out that the two pastas are cooked in separate pots. This is done to prevent the green pasta from bleeding into the white and it also allows the pasta to cook more quickly. I've cut way back on the butter and substituted half-and-half for the heavy cream that was used when this dish was made tableside at the restaurant. I've also removed peas from the ingredient list. If you want more green than parsley can provide, feel free to add 1/2 to 1 cup petite peas to the mix. Though I do extensive mise en place ahead of time, I make this dish for and in front of guests. Simple things wow people. Although this was originally meant to be a first course, I serve it as an entree with a salad and a really great bread. I make it a point to finish this meal with a dessert that sure to be a stunner. Last night it was a warm lemon souffle, served straight from the oven while it's top hat was still standing tall. It was a lovely compliment to the richness of the pasta. Here's my rendering of Romeo's Straw and Hay. I do hope you'll try it. I know you'll love it.

Straw and Hay - Paglia e Fieno Papalina...from the kitchen of One Perfect Bite

Ingredients:
1/2 pound spinach fettucine
1/2 pound fettucine
1 pound mushrooms, sliced
4 tablespoons butter, divided use
1 clove garlic
Salt and pepper to taste
1/2 pound prosciutto, diced
1 cup light cream or half-and-half
1/2 cup freshly grated Parmesan cheese

Directions:
1) Melt 2 tablespoons butter in a large skillet. Add mushrooms and saute for 10 minutes. Add garlic and cook until fragrant. Remove from heat. Season with salt and pepper. Keep warm.
2) Melt reserved 2 tablespoons butter in a second skillet. Add prosciutto and brown; keep warm.
3) Heat cream in a microwave on HIGH power until warm, about 1 minute.
4) Cook each pasta in a separate pot of boiling salted water, following label directions. Drain well and toss with a small amount of olive oil to prevent sticking.
5) Toss noodles with mushrooms, prosciutto, cream and Parmesan cheese until well coated. Season to taste with salt and pepper. I use about 1/2 teaspoon black pepper. Transfer to a warm serving platter and serve. Yield: 4 - 6 servings.

This recipe is being linked to:

Outdoor Wednesday, an event sponsored by Susan at A Southern Daydreamer.

Presto Pasta Nights, being hosted this week by Heather at Girlichef

Pumpkin and Goat Cheese Lasagna

Blues from the pantry for Blue Monday



From the kitchen of One Perfect Bite...I don't make this lasagna often, but the profusion of pumpkins at this time of year always brings it to mind. If you are looking for something different to serve as an appetizer, or need a light entree for a fall supper, you might want to give this a try. I'm recommending it to you with reservation. My experience is that folks either love or hate this lasagna. If you like squash you'll probably enjoy it. If you like squash and goat cheese, you'll love it. I would, however, suggest you introduce this as an appetizer and see what type of reaction you receive from your family and friends. While the play of ingredients in the recipe is fairly sophisticated, the lasagna is actually easy to make if you prepare it in logical steps. This is a Wolfgang Puck recipe that I found in the Chicago Tribune several years ago. I originally saved it to have on hand when I wanted something special to serve non-meat eating friends. I was also intrigued by the combination of ingredients. Unlike Italian lasagna, this does not freeze well. It will, however, keep for several days in the refrigerator. Here's the recipe. If nothing else, I think you'll find it interesting.

Pumpkin and Goat Cheese Lasagna...from the kitchen of One Perfect Bite

Ingredients:
1 pound dried lasagna noodles
Bechamel Sauce:
1/2 stick (1/4 cup) unsalted butter
1/4 cup flour
3 cups whole milk
2 tablespoons fresh creamy goat cheese or mascarpone
1/2 teaspoon salt
Freshly grated nutmeg
Filling:
1 can (29 ounces) pumpkin puree
1 tablespoon fresh thyme leaves
1 tablespoon fresh minced sage leaves
1/8 teaspoon freshly grated nutmeg
1/2 cup unseasoned bread crumbs
1/2 cup mascarpone cheese
1/4 cup freshly grated Parmesan cheese
1/4 cup brown sugar
2 tablespoons creamy goat cheese
1 tablespoon salt
Freshly ground pepper
For assembly:
1/2 cup unseasoned bread crumbs
1/2 cup freshly grated Parmesan cheese

Instructions:
1) Heat a large stockpot of lightly salted water to a boil; fill a large mixing bowl with ice and water. Boil noodles until al dente, about 8 minutes; drain. Transfer to ice water to stop cooking. Drain noodles; arrange in a single layer on a lightly oiled baking sheet. Set aside.
2) Meanwhile, to prepare sauce, melt butter in a large saucepan over low heat; sprinkle in flour, stirring continuously with a wire whisk. Cook, stirring constantly, for about 5 minutes. Whisk in milk, then goat cheese, salt and pinch of nutmeg. Heat to a simmer; cook, whisking often, until thick and creamy, about 10 minutes. Remove from heat; set aside.
3) To prepare filling, combine pumpkin puree, thyme, sage, nutmeg, bread crumbs, mascarpone, Parmesan, brown sugar, goat cheese, salt and pepper to taste in a large mixing bowl.
4) Heat oven to 400 degrees. To assemble lasagna, spread a third of pumpkin mixture on bottom of a lightly greased 13-by-9-inch baking pan. Cover with a layer of lasagna noodles, placed length-wise side by side, overlapping edges. Spread another third of filling over noodles; top with 3/4 cup of bechamel sauce. Top with another layer of noodles, remaining filling, and another 3/4 cup of bechamel sauce. Cover with a final layer of noodles and remaining bechamel sauce. Sprinkle with bread crumbs and Parmesan. Spray a sheet of aluminum foil with nonstick spray; place it sprayed-side down over lasagna in pan, folding edges over.
5) Bake until heated through and bubbling, about 50 minutes. Remove foil; bake until topping is golden brown, about 15 minutes. Remove pan from oven; cool 10 minutes. Cut into rectangles or squares. Yield: 8 servings

Recipe courtesy of Wolfgang Puck and The Chicago Tribune.


This post is being linked to:

Smiling Sally - Blue Monday

Presto Pasta Nights hosted this month by Abby of Eat the Right Stuff

Farfalle with Fresh Tomato and Basil Sauce

This is a lovely, simple recipe that can bring summer sunshine to the winter table. Roma tomatoes, ripened in a brown paper bag, provide vibrant color throughout the year. While this recipe seems to have many parents, it first appeared on the Mayo clinic website. How much do I love this recipe? Let's see....it's inexpensive, fast, easy AND healthy. Remember when the kids spread their arms wide to show how much they loved something? I love this recipe that much. It's a great meatless dish for those who are fasting today.

Farfalle with Fresh Tomato & Basil Sauce

Ingredients:
3 tablespoons extra-virgin olive oil
3 large cloves garlic, thinly sliced
2 pounds Roma tomatoes, cored and coarsely chopped
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
1/2 to 1 cup loosely packed fresh basil leaves, thinly sliced
1/2 pound dried farfalle
1 cup (about 5-oz.) ricotta salata, cut into 1/4 inch dice (optional)

Directions:
1) Heat oil and garlic in a large (12-inch) saute pan over medium-low heat until garlic is soft but not brown, about 5 minutes.
2) Add tomatoes, salt, and pepper to pan. Toss to combine. Raise heat to medium. Simmer, stirring occasionally, until tomatoes reduce to a thick, pulpy sauce, about 15 to 20 minutes. Remove from heat. Stir in basil to taste. Adjust seasoning if needed.
3) While the sauce is cooking, bring a large pot of abundantly salted water to a vigorous boil and cook farfalle until al dente. Drain well.
4) Toss pasta with sauce. Divide into individual serving bowls. Sprinkle with cheese if using. Yield: 4 servings.

Toasted Israeli Couscous with Mushrooms, Asparagus and Spring Onions

We had a yen for lamb. I found gorgeous double cut chops and wanted something equally sumptuous to pair with them. My first adventure with Israeli couscous had been an absolute disaster - a dish resembling BB pellets and tasting not much better - but because I was up to my ears in potato and rice, I was willing to give this pasta another chance. I couldn't find a recipe that appealed to me, but the 2 cups of couscous I had purchased nagged at me. Most of my creations start this way. For those of you not familiar with the product, Israeli couscous is a small, round semolina pasta. It's sometimes called pearl couscous or maftoul, and it resembles barley or very small, white peas. I decided to toast the pasta and use spring vegetables to take it to another level. I'm happy to report it worked and has achieved "keeper" status. Highly recommended!

Israeli Couscous with Mushrooms, Asparagus and Spring Onions

Ingredients:
2-1/2 cups low-sodium chicken broth
1/2 cup dry vermouth or dry white wine
2 cups Israeli couscous
3 tablespoons olive oil, divided use
1/2 cup finely chopped onions
1 tablespoon minced garlic
Pinch of salt + salt to taste
1 (8-ounce) package sliced white or brown mushrooms
16 thin asparagus spears, cut diagonally into 1-inch pieces
16 thin spring onions, cut diagonally into 1-inch pieces
2 tablespoons unsalted butter
1/4 cup + 1 tablespoon chopped fresh Italian parsley, divided use

Directions:
1) Combine stock and vermouth in a three cup measure. Set aside.
2) Toast couscous in a heavy skillet until golden brown. Transfer to a bowl.
3) In same skillet heat 1 tablespoon olive oil until almost smoking. Add chopped onions, garlic and a pinch of salt and cook until softened, about 4 minutes. Return couscous to pan. Add 2-1/2 cups of reserved stock mixture; bring to a simmer, cover, and cook for 15 minutes, or until liquid is absorbed. Add reserved 1/2 cup stock mixture and cook, stirring rapidly with a spoon, until the couscous softens and plumps.
4) Meanwhile, place mushrooms, asparagus and spring onions into a microwavable container. Microwave on HIGH power for 3 minutes, or until vegetables are crisp tender.
5) Add vegetable mixture to couscous and cook 1 minute longer. Stir in 2 tablespoons reserved olive oil, butter and parsley. Season to taste with salt and pepper. Yield: 6 servings.