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Fettucine with Pumpkin Alfredo Sauce

Posted on October 5, 2010 by amydeline

Here in Syracuse, fall has definitely arrived. The trees are peppered with red, orange, and yellow and the leaves have begun their graceful journey to the earth. The crisp air has the rich smell of autumn, the kids are rejoicing in their collection of hoodies, and pumpkins are ripe for picking.

This past weekend, we took the kids to a great little place called, The Hollow, where every year we enjoy pumpkin picking and assorted fall festivities. There’s a small petting zoo (with a strange animal we dubbed a puppy-cow), a giant ‘sandbox’ full of dried corn kernels, small ride-on tractors, and piping hot, fresh apple fritters. For the first time this year, we even took the kids into the corn maze, which our three year old managed to guide us out of with only one small wrong turn and minimal panic.

Now what?

Then, of course, there are the pumpkins. This year, we finally remembered to bring a wagon so we could carry more than one or two pumpkins back to the car.

Pumpkins, pumpkins, pumpkins! I love a good pumpkin parfait or a sweet and spicy pumpkin pie, but pumpkin also works beautifully in savory dishes, like my flavorful Pumpkin Alfredo Sauce over Fettucine. Have I got your attention? This recipe is beyond simple and unbelievably delicious. I honestly squealed with delight when the spoon entered my mouth. I start with a basic alfredo sauce of butter, cream, parmesan cheese, and a touch of garlic. Then, I add a generous amount of pumpkin puree to the creamy sauce and stir. Simple as that. The result is pure autumn magic. Seriously, I promise that you won’t be disappointed!

I’d intended to do a photo guide on preparing fresh pumpkin puree to accompany this post, but the day took on a life of its own. Soon, I promise. In the meantime, canned pumpkin puree will work perfectly. Just be sure that pumpkin is the only ingredient.

Fettucine with Pumpkin Alfredo Sauce

Ingredients

  • 1/2 stick Butter
  • 1 tsp Garlic, minced
  • 1 cup Heavy Cream
  • 1 cup Pecorino Romano/Parmigiano Reggiano blend, grated
  • 1 cup Pumpkin Puree
  • Salt and Pepper, if desired
  • Chicken, cooked (optional)*
  • Pumpkin Seeds (for garnish)
  • 1 pound Fettucine

*I used chicken tenders, seasoned with salt and pepper, then baked at 400 degrees for 15 minutes.

Directions

Cook fettucine according to package directions. While the pasta is cooking, prepare the sauce. Melt butter in a saucepan or skillet over medium heat. Add the garlic and cook for a minute or two. Turn the heat down to medium low and add the cream. Whisk to combine. Bring the mixture to a gentle simmer and cook for a few minutes, stirring frequently, until the sauce begins to thicken. Add the cheese and whisk to combine. Whisk in the pumpkin puree and continue cooking for another minute or two. Taste and add salt and pepper, if desired. (The cheese already adds a good deal of salty flavor, so you may not need any extra salt.) If the sauce becomes too thick, add a little extra cream or even a touch of milk to thin it out.

To serve, spoon some of the hot sauce over cooked fettucine. Top with the warm chicken, pumpkin seeds, and additional parmesan cheese, if desired.

 

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Mission Fiesta

Posted on September 24, 2010 by amydeline

Tomorrow afternoon we will celebrate my little one’s second birthday. Where in the world did two years go?? It seems like only yesterday that I was waddling around, anxiously awaiting his birth. And now he’s this tiny little man. So utterly perfect.

I really love throwing birthday parties. There’s a good possibility that I actually enjoy throwing the party more than the kids enjoy celebrating the party. And with a little bit of thoughtful planning, I find it to be a relatively stress-free and enjoyable experience. In my opinion, a stress-free party is all about planning a menu which can be mostly prepared the day before and requires minimal fuss on the day off. I like dishes served cold or at room temperature or trays of food which can be reheated in the oven, while still maintaining their fresh taste and appearance. I avoid things like burgers, which need to be cooked in batches during the party and usually result in people standing around waiting for the platter to be refilled. I think burgers are great for barbecues, but for birthday parties, I like all the food to find its way to the table at the same time. Just my personal preference.

I also like to vary our party menus so that there’s always something new for our guests to enjoy. I’ve also got a few party standards, which I make again and again, like the Dinosaur Bar B Que Macaroni Salad. For this little fiesta, I’ll be serving an assortment of sandwiches and salads. Hopefully there will be a little something to delight everyone’s tastebuds.

Sandwich and Salad Party Menu

Sandwiches

Waldorf Chicken Salad on Pain de Campagne

Egg Salad on Marble Rye

Honey-Roasted Turkey Breast with Lorraine Swiss, Thinly Sliced Pears and Honey-Mustard on Mutligrain Baguette

PB&J on White

Roast Beef, Cheddar, and Apple with Horseradish Sauce on Onion Rolls

Prosciutto and Figs with Gorgonzola Cream on French Baguette

Fresh Mozzarella and Roasted Red Tomatoes with Basil Pesto on Ciabatta

Salads

Dinosaur Bar B Que Macaroni Salad

Greek Couscous Salad

Ambrosia Salad

Napa Cabbage  Salad

Today’s mission was simple. Prepare as much of the food as possible.

I started with the Ambrosia Salad. Ambrosia is a childhood favorite of mine. Seriously, it’s hard to disappoint kids with a salad whose main ingredient is marshmallows. My Aunt Theresa is the queen of ambrosia, so I use her recipe, which couldn’t be simpler. There are no set measurements and it’s almost impossible to mess up. Simply mix a bag of mini marshmallows with a can or two of strained mandarin oranges and a can or two of strained pineapple tidbits. Then mix in about 1/2 cup of sour cream. If desired, throw in a cup of shredded coconut. Stir and refrigerate. Make a few hours or a day ahead of time. If desired, garnish with marashino cherries.

Next, I got to work on the Greek Couscous Salad, another simple and delicious side salad. Simply cook some couscous according to package directions. Allow it to cool for a few minutes. Then, I made a greek vinaigrette using lemon juice, red wine vinegar, olive oil, garlic, a bit of greek seasoning, salt and pepper. Toss the couscous in the dressing. Throw in some crumbled feta cheese, chopped kalamata olives, marinated artichoke hearts, and sun-dried tomatoes.

The macaroni salad is one of my recurring regulars. I use the Dinosaur Bar B Que recipe, found in their cookbook. As I’ve mentioned before, I have a bit of an aversion to mayonnaise. So, I tend to avoid salads dripping in mayo. The Dinosaur recipe is hands-down my favorite macaroni salad, since it incorporates a good amount of creole mustard into the dressing, which cuts the mayo consistency. The flavor is fantastic! The salad starts with a pound of small pasta shells. Throw in some chopped celery, tomatoes, and green peppers. For the dressing, combine a cup of mayo (Hellmans, of course) with 1/4 cup of Creole Mustard. (I tend to add a bit more mustard). Add a teaspoon of brown sugar, 4 cloves of minced garlic, salt, and pepper. Toss the dressing with the pasta and veggies, then refrigerate to cool.

My egg salad recipe couldn’t be simpler. Hard boil some eggs. Cool the eggs under cold running water. Remove the shells and cut the eggs in half. Remove the yolks and place in a bowl. Use a fork to crush the yolks. Combine with enough mayonnaise and mustard until creamy. Season with salt and pepper. Chop the egg whites and add to the bowl. Slice a few green onions and add. Stir until well mixed.

I prepared my recipe for Waldorf Chicken Salad, which you can find here and my Basil Pesto recipe, which you can find here. To keep things simple tomorrow, I also sliced the mozzarella and the figs and prepared the honey-mustard sauce, horseradish sauce, and gorgonzola cream for the sandwiches.

For dessert, I baked my little guy a giant cupcake, using my favorite chocolate cake recipe, found here. I decorated the top with a dumptruck and candy rocks, per his request.


I made a double batch of the cake batter, so that I could bake some cupcakes. But, I way overfilled the cupcake pan, which caused the cakes to overflow. They began to fall apart when I tried to remove them from the pan. They were not in any condition for frosting. So, rather than waste the perfectly tasty cakes, I made Muddy Cups; a perfect addition to the Construction theme we’ve got going on. I stuffed the slightly mangled cupcakes into the bottom of small plastic cups. Then I covered them with a scoop of chocolate pudding and sprinkled them with crushed Oreos and candy rocks.

I’ll also be serving a Caramel Apple Cake and Peanut Butter and Jelly Baklava. Those recipes will follow at a later date.


It was a productive day and we’re in good shape for tomorrow’s party. All that remains for tomorrow is composing the actual sandwiches, baking the Caramel Apple Cake, and decorating, of course! Should be a fun, stress-free, and tasty party!

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Goat Cheese Manicotti with Creamy Wild Mushroom Sauce

Posted on September 6, 2010 by amydeline

I’ve got mushrooms on the brain and they’re growing like a fungus. Perhaps it’s the approach of fall and the sudden drop in temperature around here. Can’t seem to think of a thing to make which doesn’t somehow involve mushrooms, which is quite unfortunate for my anti-mushroom husband. But my most recent mushroom creation even managed to delight my mushroom avoiding husband.

The idea began after staring at the log of goat cheese, which has been sitting in my fridge, leftover from our last wine and cheese night. If you’ve been reading for the past few weeks, y’all know how I feel about goat cheese. You’ve seen the salads covered with goat cheese and pizza of goat cheese, figs and prosciutto. It occurred to me that the leftover goat cheese would be lovely in a ravioli, but for lack of a pasta maker, I abandoned that idea. But the pasta idea was not a total loss. Manicotti or large pasta shells would make perfect vessels for my precious goat cheese. I decided on using manicotti.

I blended the goat cheese with ricotta cheese and a touch of mozzarella, then bound the cheeses together with a lightly beaten egg and piped the mixture into the cooked manicotti pasta. After baking the filled pasta until fully cooked, the cheesy pasta is topped with a creamy mushroom sauce, accented with garlic and Italian cheese flavors. The result is a super satisfying meal, perfect for the rapidly approaching fall weather.

Goat Cheese Manicotti with Creamy Wild Mushroom Sauce

Ingredients

For the Pasta:

  • 1 8 ounce package of Manicotti (14 pieces)
  • 3 cups Ricotta Cheese
  • 8 ounces Goat Cheese, crumbled
  • 1 cup Mozzarella
  • Leaves from 3-4 sprigs Parsley, chopped
  • 1/4 tsp Salt
  • Pepper
  • 1 Egg, lightly beaten

For the Sauce:

  • 2 Tbsp Butter
  • 4 cups Wild Mushrooms, chopped (Shitake, Cremini, Oyster, etc.)
  • 1 tsp Minced Garlic
  • 2 cups Light Cream
  • 1/2 cup Italian Cheese Blend (Asiago, Parmigiano-Reggiano, Fontina…)
  • 1/2 tsp Salt
  • Black Pepper

Directions

Preheat oven to 350 degrees. Spray a baking dish with cooking spray.

Boil the manicotti according to package directions. Rinse with cool water.

In a bowl, combine the ricotta, goat cheese, mozzarella, parsley, salt, and pepper. Before adding the egg, taste and adjust seasoning with more salt and pepper, if desired. Then, add the beaten egg and stir to combine.

Spoon the mixture into a pastry bag fitted with a wide tip and pipe the mixture into the cooked pasta. Alternately, use a spoon to fill the pasta. Place each filled manicotti into the prepared baking dish.

Cover the baking dish with foil and bake for 30-35 minutes until completely cooked through.

Meanwhile, prepare the sauce. Heat butter in a large pan over medium heat. Add the mushrooms and cook for 5-7 minutes, until tender. Add the garlic and cook for another minute or two. Pour the cream over the mushrooms and stir to combine. Cook for a few minutes until the cream begins to bubble and thicken. Add the cheese and season with salt and pepper. Taste and adjust seasoning, if desired.

Pour the mushroom cream sauce over the pasta before serving.

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Fresh Tomato Marinara Sauce

Posted on August 12, 2010 by amydeline

The summer night is quiet. A couple rests peacefully in their comfortable feather-topped bed. The windows are open; the low hum of a fan filling the air as it sends a soothing breeze throughout the room. The couple has drifted off into a tranquil dreamland, never suspecting what lie ahead.

Down the hall, a door swings open; the constant murmur of the fan providing cover to the sound.

Tap.

Tap. Tap.

Tap, Tap, Tap.

Taptaptaptaptaptap.

The sound of small, bare feet on hardwood floors.

She doesn’t feel the breath upon her face. She isn’t aware that she is being watched. Until it yells, Snuggle up!

The Snuggle Monster (post watermelon feast)

Startled and confused, she reaches over and lifts the small, warm person into bed and does as he commands. Snuggle up. And they begin drifting back to sleep; the midnight snuggle attack a roaring success. Until the small person begins talking. Mommy? Mommy? Mommy? At which point the slumbering man awakes and demands that the small noisy person return to his bed.

Don't be deceived by the snuggle monster's cute ploys.

Thus began a mostly sleepless night.

And so it is a great joy to me that today’s post was actually last night’s dinner. Cooking complete. Food taste-tested. Photos taken. Recipe written. Just a matter of a few edits and done for the day. Leftovers for dinner…

Above all else, tasty food starts with tasty ingredients. Fresh ingredients at their prime require minimal fuss to produce outstanding results. When it comes to homemade tomato sauce, most of the year, your best bet may be canned tomatoes. Has lack of sleep made the gourmand mom lose her mind?? But, no. Tomatoes are canned at the peak of their ripeness at the peak of their season, their flavorful prime. You’d be hard-pressed to find fresh tomatoes nearly that tasty mid-winter. When tomatoes are not in season, canned crushed or whole tomatoes will offer you the most flavorful, nutrient-rich option.

But, there is a window of time when the ripe tomatoes, fresh from your garden, the farmer’s market, or your local grocery store are bursting with flavor. And in the Northeast, that time is now.

We’ll start with ripe, fresh tomatoes. (Taste one to ensure that they have vibrant, sweet tomato flavor.) Use a knife to make an ‘x’ at the bottom of each tomato. This will allow the skins to slip off easily.

Drop a few tomatoes at a time into a pot of boiling water. Allow them to sit in the boiling water for about 30 seconds.

Use a slotted spoon the remove the tomatoes.

Immediately place them into an ice bath to cool. The skins should begin slipping off on their own. Use your fingers to peel the tomatoes.

Once the tomatoes have been peeled, they’ll only require a few simple steps and a handful of fresh ingredients to become a flavorful marinara sauce. Make a big batch and freeze a few containers for some fresh tomato sauce, post peak tomato season.

Serve the sauce over pasta as is, or add a few more ingredients to make your own tomato sauce variation. Try olives, ground meat, roasted red peppers, mushrooms, or roasted garlic.

Basic Fresh Tomato Marinara Sauce

Ingredients

  • 3 1/2 pounds ripe Plum/Roma Tomatoes
  • 2 Tbsp Olive Oil
  • 4 cloves Garlic, smashed
  • 2 small Onions, chopped
  • 1/2 cup Basil, chiffonade*
  • Salt (about 1 1/2 tsp)
  • Crushed Red Pepper, to taste

*Click here to see my photo guide on How to Chiffonade Basil.

Directions

Cut the top off of the tomatoes. Cut the tomatoes in half. Squeeze the seeds from the tomatoes into a strainer. Reserve the strained tomato liquid. Rough chop the tomatoes. In a large saucepan, heat olive oil over medium heat. Add the onions and smashed garlic. Cook for about 5 minutes, stirring frequently. Add the chopped tomatoes and tomato liquid to the pan. Cook for about 25 minutes over medium heat, until the tomatoes have broken down. For your safety, allow the mixture to cool slightly. Then, use a blender, food processor, or immersion blender to blend the mixture to your desired consistency. Be careful while blending hot liquids. Add the basil and season with salt and crushed red pepper. Continue cooking for about 10 more minutes to allow the flavors to blend and condense.

**You can make this recipe using canned tomatoes too. Look for canned whole or crushed tomatoes with no added salt. If you really want to use fresh tomatoes, but they’re not at their flavorful best, try adding a bit of tomato paste. The concentrated tomato flavor will do wonders for your sauce!

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Salmon, Corn, and Tomato Pasta in Pesto

Posted on August 10, 2010 by amydeline

I have leftover basil pesto in my fridge from Friday night’s Wine and Cheese soirée. It would be a crime to let it go to waste. So, I planned a dinner around it. A few salmon fillets that have been chillin’ in my freezer and some candy-sweet summer corn sealed the deal. A handful of ripe baby tomatoes begged to join and I couldn’t resist. Voilà. Dinner.

Salmon, Corn, and Tomato Pasta in Pesto

Ingredients

  • 1 pound Salmon Fillets
  • 3 ears Corn
  • 2 cups Baby Roma Tomatoes (or other small, sweet tomatoes), cut into halves or quarters
  • 1/2 cup Basil Pesto, recipe here
  • 1 box Rotini (or other pasta)
  • Salt and Pepper
  • Parmesan Cheese (optional)

Preheat oven to 450 degrees. Season salmon with a bit of salt and pepper. Bake for about 8-10 minutes until fully cooked. When cool enough to handle, cut into small pieces. Bring a pot of water to a boil. Cook corn for 8 minutes. Cool in cold water. Cut the kernels from the cob. Cook the pasta according to package directions in lightly salted water. Drain. Toss the warm pasta with pesto, corn, salmon, and tomatoes. Sprinkle with parmesan cheese, if desired.

Serves about 6

Simple. Fresh. Delicious.

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Farfalle with Spinach, Feta, and Pine Nuts

Posted on July 7, 2010 by amydeline

The name of the game today is staying cool in the pool. By pool, I’m referring the the 10 foot wide, 3 foot deep play pool which my son received as a birthday gift from his uncle, aunt, and cousin. It’s been a godsend during this hot weather we’re having. The depth is perfect for the kids, since they can both touch the ground, which makes it much easier for me to handle two toddlers in the pool at once. A bottle of sparkling water and a dip in the pool with the kiddies. Sounds like a great afternoon plan to me!

But before we hit the pool, I have a great summer side salad to share with you. It’s delicious and perfect for summer entertaining. It’s great served at room temperature, warm, or chilled. Plus, it does well out of the fridge for a few hours, which makes it a great dish to bring to a potluck BBQ. We’ll be enjoying it tonight with roasted chicken sausage!

Farfalle with Spinach, Feta, and Toasted Pine Nuts

Ingredients

  • 1 box Farfalle pasta
  • 1 16 ounce package frozen Cut-Leaf Spinach, defrosted
  • 4 Tbsp Butter
  • 1 Shallot, diced fine
  • 1 Tbsp Garlic, minced
  • 3/4 cup Feta cheese
  • 1/4 cup Parmesan Cheese
  • 1 1.75 ounce bottle Pine Nuts (about 1/2 cup)
  • Crushed Red Pepper (optional)

Directions

Cook the pasta al dente, according to package directions. While the pasta is cooking, prepare the other ingredients. Place the pine nuts in a small pan over medium heat and cook for about 3-4 minutes until they just start to brown. Set the pine nuts aside. Squeeze the excess liquid from the spinach using your hands or a piece of cheesecloth.* When the pasta is cooked, drain and set aside. In the pasta pot, heat the butter over medium heat. Add the shallots and garlic. Cook for a minute or two. Add the drained spinach and stir. Add the cheese. Cook and stir for a few minutes, until the cheese begins to melt into the spinach mixture. Add the hot pasta and pine nuts. Toss to combine. Season with a bit of crushed red pepper, if desired. Serve immediately, refrigerate or hold at room temperature for a few hours.

Makes 8 Side Dish Servings

*Cheesecloth is a thin mesh fabric. My supermarket carries the cheesecloth in the same aisle as utensils and other cooking supplies. It comes in a huge piece, which you can cut to size as needed. It’s handy to have around for straining foods or bundling herbs to cook in stocks or soups.

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Sweet Corn and Shrimp Ravioli in a Chive Butter Sauce

Posted on June 30, 2010 by amydeline

I’m constantly intrigued when I come across a recipe which calls for using wonton wrappers to make ravioli, but I’d never actually tried it. Until today. One of the most appealing aspects to me was the ability to encase anything I could imagine, inside a ravioli…anything! Then yesterday, I was snacking on a cold, leftover ear of corn on the cob; sweet, delicious corn on the cob. And it hit me! I want to put this corn in a ravioli. With shrimp. And ricotta cheese.

So, that’s what I did! And they were really good. The filling was delicious and the wonton wrappers were surprisingly easy to work with. It took a little time to get everything together, but was very easy to do. The cooked raviolis were much more delicate and slippery than I’d expected, but not in a disappointing way. Overall, the dish had a very light and fresh feeling. I’ll definitely be making more ravioli creations soon!

Sweet Corn and Shrimp Ravioli in a Chive Butter Sauce

Ingredients

  • 1 cup Frozen, Cooked Salad Shrimp, thawed
  • 1 cup Sweet Corn, cut from a cooked cob or thawed frozen corn
  • 1/2 cup Ricotta Cheese
  • 60 Wonton Wrappers
  • Salt and Pepper
  • 4 Tbsp Butter
  • 1/4 cup Chives, chopped

Directions

To make the filling – Blend the shrimp and corn to desired consistency in a food processor or with an immersion blender. (I left mine fairly chunky.) Stir in the ricotta cheese. Season with a bit of salt and pepper. Taste the mixture and adjust seasoning, if desired.

To build the raviolis – Lay out 30 wonton wrappers on wax paper. Place about a tablespoon of the filling in the center of each wonton. Then, one at a time, pick up another wonton wrapper.  Use a pastry brush to paint one side with a bit of water. Line it up and place it over the filled wonton wrapper, wet side down. Press around the edges to seal it. Repeat with all wonton wrappers. If desired, use a round cookie cutter to cut the ravioli into circles or you can leave them as squares.

To cook the raviolis –  The cooked raviolis are very delicate and will not handle being cooked in one large batch. I recommend cooking them in 4 smaller batches and saucing each batch individually with the chive butter. Bring a pot of water to a simmer. One at a time, place 7-8 raviolis in the simmering water. Cook for about  3 minutes.While the raviolis are cooking, melt 1 Tbsp butter in a pan. Add a pinch of the chopped chives. Stir and then turn off the heat.When the raviolis have finished cooking, use a slotted spoon to remove and drain each ravioli. Place each ravioli into the pan with the butter and chives. Once all raviolis in the batch have been removed from the water and placed in the pan, give the pan a little shake to coat with the butter sauce. Slide the raviolis and butter sauce onto the plate. Repeat until all of the raviolis have been cooked. Serve immediately.

Serves 4

Remember how excited I was about being able to fill raviolis with anything I desire?  Here’s what I’m working on next…


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Spaghetti Aglio e Olio

Posted on June 22, 2010 by amydeline

Isn’t it funny how certain foods can remind you so vividly of particular people and draw you back in time to memories so vibrant you can practically taste the food? It’s the way that rice pilaf or ambrosia salad makes me think of my Aunt Theresa and playing outside with my cousins. Or, how Corned Beef Hash reminds me of Sunday mornings with my Dad. Well, Spaghetti Aglio e Olio, or spaghetti with garlic and oil, makes me think of my Grammy. I’m pretty sure that I never pronounced it correctly, but she always knew what I was asking for and was more than happy to make it for me. Little did I know what a cinch it is to put this delicious dish together. I would have asked for it more often!

I was reminded of Spaghetti Aglio e Olio last weekend. My husband and I went out for a rare dinner date, while my mother-in-law babysat the kiddies. On the menu, there was a linguine dish with olive oil, garlic, anchovies, and broccoli. I instantly thought of my Grammy and was very tempted to order it. I ended up choosing something different, but made a mental note to make Spaghetti Aglio e Olio soon. Since I have an open tin of anchovies sitting in the fridge, begging to be used, tonight seemed like the perfect time to whip up my own version of Spaghetti Aglio e Olio with Anchovies and Broccoli.

Spaghetti Aglio e Olio with Anchovies and Broccoli

Ingredients

  • 1 package of Spaghetti
  • 3/4 cup Olive Oil
  • 6 large cloves Garlic, thinly sliced
  • 5-6 Anchovy Fillets, rinsed and chopped
  • 2 cups Broccoli, chopped and steamed
  • 1/4  tsp Salt, plus more if desired*
  • 1/4 tsp Crushed Red Pepper, plus more if desired
  • Parmesan Cheese

*If you choose to omit the anchovies, you will probably want to add additional salt, since the sauce will lack the saltiness the anchovies lend to it.

Directions

Cook the spaghetti according to package directions. When the spaghetti is almost finished cooking, heat 1/4 cup of the olive oil in a pan. Add the anchovies, sliced garlic and 1/4 tsp crushed red pepper flakes.  Cook for a few minutes over medium heat, stirring frequently, until the anchovies dissolve and the garlic is lightly browned and softened, about 4-5 minutes. Add the remaining oil and salt. Stir to combine. Turn the heat down to low, just enough to keep it warm, and add the steamed broccoli. Taste and add more salt and pepper, if desired. When the spaghetti is finished cooking, drain the pasta. Toss it with the sauce and broccoli. Sprinkle with a little parmesan cheese before serving.

The garlicky oil in this dish is just screaming to be soaked up by a piece of warm, crusty bread. So, don’t forget to buy a loaf of fresh bakery bread or make your own. I made a loaf of French Bread, similar to the one I made several weeks ago to accompany the Ragout of Sausage, Cannellini Beans, and Rapini. At the time of that post, I created a link to the French Bread recipe I followed, since I’d made it without any adaptations. Well, I realized the error of my ways when I went back to click on the link, only to receive a message alerting me that the page could not be found. I was able to quickly locate the recipe on the website, but the experience taught me a lesson about not relying on links to document recipes. Today, I’m going to share my own French Bread recipe, which is a modified version of the other recipe. I added more flour, which made the dough significantly easier to work with.  I also adjusted the procedure for rolling and baking the dough and added an egg wash to give the bread a little sheen.

Crusty French Bread

Ingredients

  • 5 cups Flour
  • 2 tsp Salt
  • 1 Tbsp Dry Active Yeast
  • 2 Cups Warm Water
  • Oil, for bowl
  • 1 egg white, lightly beaten

Directions

Combine flour and salt. In a large bowl, combine yeast and warm water.  Stir in half of the flour/salt mixture, until well blended. Cover with a towel and allow it to rest at room temperature for 3 hours. It will triple in size. After 3 hours, add the remaining flour/salt mixture and combine with your hands.  Knead the dough on a lightly floured surface for about 10 minutes. Clean, dry, and lightly oil the bowl. Return the kneaded dough to the oiled bowl. Cover with a towel and let it rest at room temperature for another hour. The dough will rise again. Knead the dough for a few minutes on a lightly floured surface. Split the dough in two.  Roll each piece of dough into a rectangle.  Then, starting with the long side, roll the dough into a loaf. Brush the seam with a little water to seal it closed. Place the loaves on a baking sheet, seam side down. Allow the loaves to rest on the baking sheet, at room temperature, for about 30 minutes. Meanwhile, preheat the oven to 400 degrees. Place the baking sheet with the loaves in the oven. Bake for 25 minutes.  Remove the loaves and brush with a lightly beaten egg white. Return the loaves to the oven and bake for another 10 -15 minutes.

Adapted from a French Bread recipe found at www.famousfrenchdesserts.com

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Shrimp and Asparagus in a Lemony Basil Alfredo Sauce over Fettucine

Posted on June 16, 2010 by amydeline

Something about the warm weather makes me crave seafood. This is the only time of the year when I think I’d have any chance of making it as a vegetarian, or more accurately a pesceterian. Though, I’d definitely end up missing burgers and grilled steaks and bacon and… Oh, nevermind!  I’d make a terrible vegetarian. But, I do love seafood in the summer! It’s fresh and light and tastes great with summery lemons. With that in mind, I offer you Shrimp and Asparagus in a Lemony Basil Alfredo Sauce over Fettucine.

The sauce is a basic creamy alfredo sauce, with the addition of basil and a little lemon juice and zest. Lemon zest is the bright outer peel of the lemon (not including the bitter, white pith). It is full of concentrated lemon flavor. You can skip the zest, but it really deepens the lemony flavor and looks lovely in the sauce. So, I definitely recommend it. To zest your lemon, thoroughly wash it and then use a zester to remove the thin outer layer of the peel.  If you don’t have a zester, you can use a vegetable peeler or paring knife to carefully remove the outer peel. Then, cut the peel into small strips.

Shrimp and Asparagus in a Lemony Basil Alfredo Sauce over Fettucine

Ingredients

  • 1 pound Shrimp, deveined and peeled
  • 1 small bunch of Asparagus
  • 1 box Fettucine pasta

For the sauce:

  • 3 Tbsp Olive Oil
  • 2-3 Tbsp water
  • 1 Shallot, diced**
  • 5-7 Basil Leaves, chopped**
  • 1 Lemon, zest and juice
  • 1 1/2 cups Light Cream
  • 1/2 cup Parmesan Cheese
  • Salt and Pepper

** Chop the shallot the same way you would chop a small onion. Click on the Photo Guides tab to view step-by-step photos of how to chop an onion and how to chiffonade basil leaves.

Directions

Bring a large pot of water to a boil. Cook the fettucine, al dente, according to the package directions.

Steam asparagus, chop into small pieces, and set aside.

In a large saute pan, heat 1-2 Tbsp of olive oil over medium heat. Add shrimp to the pan and cook about 5 minutes until they are completely cooked through.  They will be pink and opaque. Remove the shrimp from the pan and set aside.

Add a small amount of water to the pan, over medium heat, and use a wooden spoon to scrape up any browned bits of shrimp stuck to the pan. Continue scraping the bottom of the pan until the bits are loosened and water has mostly evaporated. **See note below.**

Then, add about a tablespoon of olive oil to the pan.  Add the chopped shallot and cook until slightly softened, about 3-4 minutes.

Add the cream and the zest.  Bring to a gentle simmer, stirring constantly.

Add the cheese, basil, and  the juice from 1/2 the lemon (about a Tbsp) to the sauce. Stir to combine.

Continue simmering for a few minutes until the sauce begins to thicken. If the sauce becomes too thick, add a bit more cream or milk to thin it out.

Season with salt and pepper. Taste and add a bit more lemon juice, if desired.

Add shrimp and asparagus to the sauce for a few seconds to reheat.  Toss the fettucine in the sauce.

(Serves 4)

** This step is called deglazing. Those little caramelized bits in the pan are called sucs. There’s some yummy flavor in those sucs, as long as you don’t burn them. The cool water will sizzle in the hot pan and help loosen the sucs while you scrape them up. This step will prevent the bits from burning on the bottom, while preserving the shrimpy flavor for the sauce. A bit of stock or white wine would work well for this step too, but water is just fine. If the sucs burn, clean out the pan before cooking the shallot.

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Posted in Culinary Techniques, Food, Fruit, Main Course, Recipes, Seafood, Vegetable and tagged , , , , , , . Bookmark the permalink.

The World’s Greatest Penne ala Vodka

Posted on June 7, 2010 by amydeline

This, dear friends, is your lucky day. I am about to share a recipe for the best Vodka Sauce you’ve ever tasted. Seriously…this stuff is a. maze. ing. This recipe comes from a lovely friend, Erin, who acquired it from her uncle, whose friend, Charlie, came up with it. Follow all that? The first time I had the pleasure of this sauce was during college, when Erin whipped it up to the great delight of everyone in our sorority house. We were all hooked. Our biggest problem after that, was figuring out who was old enough to buy the vodka, so we could make it again.

This is a rich sauce; not exactly what you would call diet-friendly. But, all things in moderation. It’s worth it! Just hold your breath while you pour in the quart of cream and drop in the stick of butter. It’s gonna be a long run for me tonight!

Mise En Place

A little note about Mise En Place – The French phrase, Mise en Place, pronounced MEEZ-on-plahs, roughly translates to “everything in its place”. In the culinary field, this refers to the practice of gathering, preparing, and organizing ingredients prior to beginning the cooking process. I’ve mentioned this all before, but I say it again because I truly believe that mise en place is the #1 thing you can do to make cooking a successful, enjoyable experience. Now, my mise en place isn’t always nicely arranged on a tray.  That just makes a pretty picture.  But, I do prepare my mise en place almost every time I cook. Sometimes I do it just prior to cooking.  Other times, I gather, measure, and prepare things whenever I have a moment over the course of the day. This way, when dinner time rolls around, I’m ready to cook! The practice of preparing your mise en place will save you many headaches and a lot of frustration. It will save you from burning the soup, while you’re searching for a spoon or from overcooking the green beans while you’re chopping the garlic. You’ll be just like those chefs on TV, skillfully whipping up delicious meals with ease.

But, enough about mise en place. Let’s get cooking!

Penne ala Vodka

World’s Greatest Vodka Sauce

Ingredients

  • 1 onion
  • 3 cloves garlic
  • 3 shots vodka
  • 1/4 cup olive oil
  • 1/4 pound prosciutto (optional, but recommended)
  • 1 can whole plum tomatoes
  • 2 small cans tomato paste
  • 1 qt heavy cream (or you can use a combination of light and heavy cream)
  • 1 small bunch of fresh basil, chopped
  • salt and pepper to taste
  • 1 stick butter
  • 1/2 cup parmesan cheese

Directions

  • Chop onion and garlic and cook in olive oil until soft.
  • Add prosciutto and cook for a few minutes.
  • Form mixture into a circle with a hole in the middle, pour vodka in the center of the circle and allow to cook off (about 5 minutes). **Pour vodka into a shot glass or other wide-rimmed container before pouring into the pot.  Never pour alcohol directly from a bottle into a hot pan. It is flammable and there is a chance that flames could find there way into the bottle and cause it to explode.
  • Rinse plum tomatoes under water and rinse out all the seeds. (Seeds make the sauce bitter.)
  • Cut into quarters or eighths and add tomato pieces to mixture.
  • Add cream and tomato paste, stir until combined and hot.
  • Chop approximately 5 basil leaves and add to the sauce. (Save additional basil leaves for garnish.)
  • Add cheese and butter and simmer over low heat for approximately 30 minutes, stirring occasionally to prevent burning.
  • Season with salt and pepper to taste. About 1-2 tsp of each should be good.

Serve over penne pasta. This dish pairs nicely with steamed asparagus or peas.

The sauce will keep for a few days in the refrigerator if you don’t put it on the pasta. (Pasta with the sauce already on it does not reheat well.)

Italian Bread with Roasted Garlic Butter

Remember that garlic we roasted last week?  (Click here for a reminder.) Combine 1 head of roasted garlic with 1 stick of softened butter. Cut a loaf of Italian bread in half lengthwise. Spread the roasted garlic butter on both halves. Put the halves back together.  Wrap the loaf in foil.  Bake in a 350 degrees oven for 20-25 minutes. Cut into slices and serve with the Penne ala Vodka.

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Posted in Breads, Cheese, Culinary Techniques, Dressings and Condiments, Food, Main Course, Recipes, Sauces and tagged , , , , , , , , . Bookmark the permalink.
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