Baked Penne Parmesan

September 13, 2016 By

baked-pastaI love recipes that take me all of 10 minutes to prepare and that will serve a few meals during the week. This beyond-easy pasta dish is one of those recipes that I make on Sundays and portion for lunches during the week.

Ingredients:

Directions:

  1. Preheat oven to 400 degrees.
  2. Cook pasta 1 minute short of indicated on the packaging.
  3. Toss the drained pasta into the marinara sauce.
  4. Add the Mozzarella to the pasta and stir to distribute evenly.
  5. Pour the pasta into a medium baking dish.
  6. Top with the shaved cheese.
  7. Place the dish on a baking sheet to prevent oven drips and bake for 25 minutes.

Makes 2 generous entrée-size servings.

Note: I received a sample container of Sartori Cheese that I will now add to my grocery list.

Filed Under: American, Cheese, Entrees, Italian, Pasta, Sides, Starters, Vegetables Tagged With: , , , ,
20 April 2016 Spaghetti alla Carbonara

Spaghetti alla Carbonara

April 20, 2016 By

This Roman dish was created in the middle of the 20th century using simple ingredients: pasta, eggs, pork jowls (think bacon) and cheese, typically Pecorino.

I’m all about simple pasta dishes, especially during the week, so this is one of my go-to recipes. I’ve made this decadent dish using a few variations, adding peas, morel mushrooms and shrimps…it’s delicious any ways. Note that garlic isn’t authentic to pasta carbonara, but it’s so darn tasty that I include it. Don’t like garlic – omit it! I used red pepper flakes too, which aren’t authentic either…sue me purists!

While the eggs do get warmed when tossed with the hot pasta, they aren’t fully cooked. If slightly cooked eggs aren’t your thing, this is likely not the dish for you. If you can get past that, you’ll get addicted, like I am, to the creamy “sauce” created by the eggs, pasta water and cheese.

Ingredients:

  • 1 pound good quality spaghetti, I use Delverde
  • 1 Tbsp. olive oil
  • 8 ounces diced pancetta or slab bacon
  • 1 large garlic clove, finely minced
  • 3 large eggs
  • 1 cup grated Pecorino-Romano or Parmesan cheese, divided
  • ½ tsp. red pepper flakes (or black pepper if you prefer)

Directions:

  1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook 1 minute less than the cooking directions on the packaging recommend.
  2. While the pasta’s cooking, warm the oil in a medium skillet over medium-high heat. Add the pancetta and cook until browned, about three minutes, stirring occasionally. Add the garlic and cook for another minute. Place the pancetta/garlic and the oil they cooked in, in a large, heat-proof bowl and set aside to cool.
  3. In a medium bowl, whisk the eggs, 1/2 cup of the cheese and pepper flakes. Whisk until well blended.
  4. When the pasta’s just al dente, scoop it out of the water using a pasta fork or tongs, and into the bowl with the pancetta – don’t drain the pasta water out of the pot! Toss the pasta until coated in the oil from the pancetta.
  5. Add the egg mixture to the pasta and toss quickly to ensure the eggs don’t scramble – you might need to give this method a couple tries to get it right – it’s worth it!
  6. Add ¼ cup of pasta cooking water to the pasta then the remaining cheese. Keep tossing to create a silky, creamy sauce that coats the pasta. Serve immediately.

Serves two for dinner or four as a starter.

Filed Under: Appetizers, Cheese, Eggs, Entrees, Italian, Pasta Tagged With: , , ,
5 October 2015 Cacio e Pepe

Cacio e Pepe

October 5, 2015 By

Cacio e PepeI think my love for Cacio e Pepe, literally “cheese and pepper”, steams from enjoying buttered spaghetti with Parmesan cheese when I was a kid. What could be more simple yet satisfying than hot pasta with melted butter, freshly-cracked pepper and cheese?

Ingredients

  • 8 Tbsp. butter, divided
  • 1 Tbsp. freshly-cracked black pepper
  • 1 pound dry Spaghetti, cooked 2 minutes short of package direction, 1 cup pasta cooking water reserved (I use Delverde pasta)
  • 1 cup finely grated Parmesan
  • 1 cup finely grated Pecorino

Preparation

  1. In a heavy saucepan over medium heat, melt 4 tablespoons of butter.
  2. Add the pepper and cook, stirring a few times, 1 minute.
  3. Add the reserved pasta cooking water to the butter in the saucepan and bring to a simmer.
  4. Add the cooked pasta and the remaining 4 tablespoons of butter and reduce the heat to low.
  5. Add the Parmesan cheese and gently toss until melted. Remove pan from heat.
  6. Add the Pecorino cheese and gently toss until melted.
  7. Serve in warm bowls.

Serves 4.

Filed Under: Cheese, Entrees, Italian, Pasta Tagged With: , , ,
14 December 2014 Fergalicious Holidays by Food & Wine Chickie

Fergalicious Holidays by Food & Wine Chickie

December 14, 2014 By

Ferguson CrestFerguson Crest is the pet project of Fergie Duhamel, singer of the Black Eyed Peas, and her father, grower Pat Ferguson. Ferguson Crest vineyard is located in Solvang, in Santa Ynez Valley, Santa Barbara County, California. Winemaker Joey Tensley turns the fruit grown by Pat Ferguson into wine, and Fergie and sister Dana join in at harvest every year.

Fergalicious is Ferguson Crest’s signature blend of Cabernet Sauvignon, Merlot, Syrah and Grenache. I was asked to taste the 2012 vintage, Fergie’s favorite, then pairing it with a recipe of my creation. Here’s the recipe I paired with the delicious wine.

Bacon, Mushroom Pasta with Light Tomato Sauce

Ingredients:

  • ½ cup extra virgin olive oil
  • 1 tsp. each red pepper flakes, salt and black pepper
  • 1 cup sliced Cremini mushrooms
  • 2 cups cherry tomatoes
  • 10 fresh basil leaves, roughly chopped
  • ½ pound dry penne pasta, cooked one minute less than recommended on the packaging
  • 1 cup cubed, fresh Mozzarella
  • 4 slices of bacon, cooked then roughly chopped
  • ¼ cup freshly-grated Parmesan cheese

Directions:

  1. Warm the oil in a deep, large skillet over medium heat for 30 seconds. Add the spices to the oil and cook for 15 seconds.
  2. Raise the heat to medium-high and add the Cremini and cook for 3-4 until softened.
  3. Add the tomatoes to a food processor and pulse for 10 seconds until a chunky salsa is created (alternatively, chop the tomatoes to that consistency). Pour the tomato mixture into the hot oil and cook over medium heat for 3-4 minutes, stirring occasionally.
  4. Add the cooked pasta and the basil to the sauce and gently stir to coat. Continue cooking for 1-2 minutes.
  5. Add the Mozzarella to the pasta and stir to combine.  Cook an additional minute.
  6. Add the cooked bacon, stir and serve with a dusting of Parmesan cheese.

Makes 2 servings.

2012 Ferguson Crest Fergalicious

Dark ruby in the glass, this red blend offers ripe blackberry aromas with a bit of pumpkin pie spices. The medium-bodied wine has flavors of jammy blueberry with traces of cherry cola and notes of black pepper on the short finish.

Pairings: Pasta with meaty sauce, duck, roasted mushrooms, burgers

Style: Red Wine

Grape Type(s): 56% Syrah, 25% Merlot, 13% Grenache, 6% Cabernet Sauvignon

Region: Santa Barbara County, CA, USA

Price: $40

Cheers,

Veronique

Filed Under: American, By Country, Cabernet Sauvignon, Cheese, Entrees, Grenache, Italian, Merlot, Mushrooms, Pasta, Syrah / Shiraz, United States Tagged With: , , , , ,
23 August 2014 World’s Best Fried Mac and Cheese

World’s Best Fried Mac and Cheese

August 23, 2014 By
Fried Mac & Cheese
Fried Mac & Cheese

One of the dishes I made for this year’s FryFest is a new recipe – fried mac & cheese. I used my Cabot Creamery Seriously Sharp Cheddar Mac N Cheese recipe as the base for this decadent dish. I know these treats are tyically served in a ball shape, but since I was also doing Arancini, rice balls, I opted for squares and really liked the look of them.

Was it the healthiest food option? Clearly not. Is it okay to sample a piece or two once a year? I believe so – all in moderation. The crunchy, deep golden exterior is a perfect match to the creamy, cheesy interior. I served this dish with a simple marinara sauce for dipping, but it’s delish on its own.

Ingredients:

Cut Cold Mac & Cheese
Cut Mac & Cheese

½ stick (4 Tbsp.) butter

  • 4 Tbsp. all-purpose flour
  • ½ tsp. each, ground nutmeg, salt and pepper
  • 4 cups whole milk or light cream
  • 1 cup heavy cream
  • 4 cups freshly grated Cabot Seriously Sharp Cheddar
  • 1 pound tubular pasta (I use Delverde Tortiglioni) boiled 2 minutes less than directed on the packaging, drained
  • 4 large eggs
  • 2 cups Italian breadcrumbs
  • 1/2 cup Panko breadcrumbs
  • Vegetable or peanut oil, for frying
    • Mac & Cheese Components
    Mac & Cheese Components

    Directions:

    1. Place butter in a large, heavy saucepan and melt over medium heat. Add flour and cook for about 2 minutes, whisking constantly. Season with nutmeg, salt and pepper.
    2. Stir the milk (or light cream) and the heavy cream into the butter/flour mixture and bring to a simmer. Reduce heat to medium-low and cook for 5 minutes, whisking frequently.
    3. Add the cheese, a handful at a time, and stir until fully incorporated.
    4. Add the drained pasta to the cheese sauce and mix well.
    5. Add cheesy pasta to a lightly greased 13×9 baking dish, cool, cover and refrigerate for 8 hours or overnight (what I did).
    6. Using a wide spatula, unmold the cold mac and cheese from the pan and place the rectangle on a cutting board. Cut the mac and cheese into 2-inch squares, place on a baking sheet and freeze for 2 hours.
    7. In a small bowl, whisk the eggs.
    8. In a shallow dish, combine both bread crumbs.
    9. Dip squares into the egg mixture then dredge in breadcrumb mixture.
    10. Fry mac and cheese squares for 3-4 minutes in 350 degree oil in either a large Dutch oven or in an electric fryer in batches. Drain on paper towels and serve hot.

    Makes about 24 squares.

    Filed Under: American, Cheese, Entrees, Pasta, Sides Tagged With: , ,
    7 May 2014 Easy Shrimp Scampi

    Easy Shrimp Scampi

    May 7, 2014 By

    Updated January 17, 2022

    The other night, the fridge was sort of bare but I had a pound of large shrimp so decided to use a few pantry ingredients to make a quick shrimp scampi.

    I like to use elephant garlic as it’s milder than standard garlic and won’t completely overpower this dish. I’d say if you’re calorie-conscious and trying to not use all the butter listed in this recipe, don’t really bother with this one – it’s meant to be an indulgence!

    I served the dish with a half of a pound of cooked linguini that I tossed in the sauce at the last minute. Would be good with rice or just steamed vegetables also.

    Ingredients:

    • 6 tablespoons unsalted butter
    • 1 elephant garlic clove (or 8 regular garlic cloves), minced
    • 1 pound large-jumbo shrimps, peeled and deveined
    • Juice of 2 lemons, about ¼ cup
    • ½ cup clam juice or vegetable/chicken broth
    • Dash of Worcestershire sauce
    • ½ tsp. paprika
    • ¼ cup Italian breadcrumbs
    • 2 Tbsp. olive oil
    • ½ tsp. each salt and freshly-ground black pepper

    Directions:

    1. Preheat oven to broil.
    2. Melt butter in a medium ovenproof skillet over medium heat. Add garlic and cook, stirring, until lightly golden, 3 – 4 minutes. Add shrimps and cook until well coated with butter and garlic, 1 to 2 minutes. Add lemon juice, clam juice (or broth) and Worcestershire sauce. Bring to a boil, cover, reduce heat to medium-low and simmer for 2 minutes.
    3. Uncover the skillet and sprinkle the shrimps with paprika. Transfer skillet to broiler and broil until shrimps are lightly browned and cooked through, 5 minutes.
    4. Remove skillet from broiler, top with breadcrumbs and drizzle with oil. Return skillet to broiler and broil until breadcrumbs are lightly browned, about 2 minutes. Season with salt and pepper; serve immediately.

    Serves 2 as entrees or 4 as starters.

    Recipe adapted from this Martha Stewart recipe.

    Filed Under: Entrees, Italian, Pasta, Seafood Tagged With: , , , ,
    3 February 2014 Butternut Squash Ravioli in Sage Brown Butter

    Butternut Squash Ravioli in Sage Brown Butter

    February 3, 2014 By

    Butternut Squash RavioliLast week I stopped at Eataly in Manhattan with some friends visiting from Florida. The place is a Mecca of all things Italian and I couldn’t pass up the pasta counter and the super cute butternut squash ravioli as I knew I’d be in a hurry to fix dinner for all of us when we returned to the burbs.

    Well, dinner didn’t happen as we lunched at Barbuto and it was a feast and we simply weren’t hungry for dinner, so I made a quick lunch of the ravioli yesterday and the photo I took of that pasta had everyone liking and sharing on Facebook, Instagram and Twitter.

    I couldn’t understand why folks would like this particular dish, yes, I can make my own ravioli, but what I didn’t grasp until later in the day is that so many of us who work longs days just crave delicious, elegant and simple to make meals during the week, albeit semi-homemade. Fair enough, here are the simple steps to making this pretty meal.

    Ingredients:

    • ½ pound fresh ravioli (I used butternut squash as I love that in the winter)
    • ½ stick (4 Tbsp.) butter
    • 1 Tbsp. roughly chopped fresh sage
    • ¼ cup Pecorino or Parmesan cheese

    Directions:

    1. Boil the pasta according to package directions, drain.
    2. In a medium skillet, melt the butter over medium heat. Cook the butter until brown and nutty in aroma, about 90 seconds.
    3. Add the sage to the brown butter, turn heat off, add the ravioli and shake the pan to coat the pasta in brown butter.
    4. Plate the ravioli and sprinkle with Pecorino or Parmesan.

    Serves one famished dinner.

    Filed Under: American, Cheese, Entrees, Italian, Pasta, Sides, Vegetables Tagged With: , , ,
    6 October 2013 Penne alla Caprese

    Penne alla Caprese

    October 6, 2013 By

    Yellow Tomato PastaIt’s the end of my tomato harvest and my yellow cherry and standard size tomatoes are ripe and sweet and perfect for a light pasta dish. While this recipe is delicious with red

    Chopping Tomatoes

    Chopping Tomatoes

    tomatoes, I find the bright yellow sauce to be just really pretty…and tasty.

    Ingredients:

    • ½ cup extra virgin olive oil
    • 1 tsp. each red pepper flakes, salt and black pepper
    • 2 cups yellow tomatoes
    • 10 fresh basil leaves, roughly chopped
    • ½ pound dry penne pasta, cooked one minute less than recommended on the packaging
    • 1 cup cubed, fresh Mozzarella
    • ¼ cup freshly-grated Parmesan cheese

    Tomato Sauce Cooking

    Tomato Sauce Cooking

    Directions:

    1. Warm the oil in a deep, large skillet over medium heat for 30 seconds. Add the spices to the oil and cook for 15 seconds.
    2. Late Tomato Harvest

      Late Tomato Harvest

      Add the tomatoes to a food processor and pulse for 10 seconds until a chunky salsa is created. Alternatively, chop the tomatoes to that consistency. Pour the salsa mixture into the hot oil and cook over medium heat for 3-4 minutes, stirring occasionally.

    3. Add the cooked pasta and the basil to the sauce and gently stir to coat. Cook for 1-2 minutes.
    4. Add the Mozzarella to the pasta and stir to combine.  Cook an additional minute.
    5. Serve with a dusting of Parmesan cheese.

    Makes 2 servings.

    Filed Under: American, Cheese, Entrees, Italian, Pasta, Vegetables Tagged With: , , , , , , ,

    Easy Fried Raviolis

    August 18, 2013 By

    Fried Raviolis

    Fried Raviolis

    I don’t typically take shortcuts in the kitchen when I host a dinner party, but when it comes to fried raviolis, I see no issue with using store-bought, fresh raviolis. Seriously, even if I made fresh pasta with the best filling, would there really be a huge difference once I deep fried them? No.
    This is an easy appetizer and a St Louis favorite.

    Ingredients:

    • 9-ounce package fresh cheese raviolis (can be done with any stuffing in the raviolis)
    • 2 large eggs, beaten
    • 1 1/2 cups Italian bread crumbs
    • 1/2 cup Panko bread crumb
    • 1/2 cup freshly-grated Parmesan cheese
    • 2 cups Easy Marinara Sauce, for dipping

    Directions:
    Heat the oil in a heavy and deep pot until a candy / deep-fry thermometer reaches 375 degrees. The oil shouldn’t come up more than a third to a half of the depth of the pot at the risk of overflowing.
    Dip the raviolis in the egg wash then coat in bread crumbs.
    Fry the raviolis until they’re golden brown, about 3-4 minutes.
    Remove the raviolis from the oil and place onto paper towels to drain for a minute.
    Sprinkle the raviolis with Parmesan cheese and serve with Easy Marinara Sauce.

    Filed Under: American, Cheese, Entrees, Italian, Pasta, Starters Tagged With: , ,
    7 July 2013 Cabot Creamery Seriously Sharp Cheddar Mac N Cheese

    Cabot Creamery Seriously Sharp Cheddar Mac N Cheese

    July 7, 2013 By

    Mac n CheeseI make macaroni and cheese using various cheeses and featuring other decadent ingredients (see Porcini and Lobster Macaroni and Cheese) but for cook outs and casual get-togethers, I love the flavor of Cabot Creamery’s Seriously Sharp Cheddar. Crusted with a Panko topping, this mac n cheese gets rave reviews every time.

    Ingredients:

    • ½ stick (4 Tbsp.) butter
    • 4 Tbsp. all-purpose flour
    • ½ tsp. each, ground nutmeg, salt and pepper
    • 4 cups whole milk or light cream
    • 1 cup heavy cream
    • 4 cups freshly grated Cabot Seriously Sharp Cheddar
    • 1 ½ pounds tubular pasta (I use Barilla Cellentani) cooked 2 minutes less than recommended on package directions, drained

    Topping Ingredients:

    • 1 stick butter
    • 1 cup Panko bread crumbs
    • ½ tsp. cayenne pepper

    Mac n Cheese MakingPasta Directions:

    1. Preheat oven to 400 degrees.
    2. Place butter in a large saucepan and melt over medium heat. Add flour and cook for 2 minutes, whisking constantly. Season with nutmeg, salt and pepper.
    3. Stir the milk (or light cream) and the heavy cream into the butter/flour mixture and bring to a simmer. Reduce heat to medium-low and cook for 5 minutes, whisking often.
    4. Slowly add the cheeses, a handful at a time, and stir until fully incorporated.
    5. Add the drained pasta to the cheese sauce and mix well.
    6. Add cheesy pasta to a 13×9 baking dish.

    Topping Directions:

    1. Microwave butter in a small dish for 45 seconds. Add Panko and cayenne pepper and stir to incorporate the butter and create a crumbly mixture.
    2. Sprinkle Panko mixture over pasta in an even layer.
    3. Bake pasta for 15 minutes until Panko topping has lightly browned. Serve at once.

    Makes 8 servings.

    Filed Under: American, Cheese, Entrees, Pasta, Sides Tagged With: , , ,
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