Whole-Wheat Penne with Tomatoes and Red Onion

Recipe adapted from Whole Living


Ingredients
3-4 medium tomatoes, chopped
1/2 medium red onion, sliced 1/2 inch thick
1 tablespoon + 1 teaspoon extra-virgin olive oil
1/2 teaspoon crushed red-pepper flakes
8 oz dried whole-wheat penne
1 garlic clove, miced
1 tablespoon chopped fresh basil
1/4 cup part-skim ricotta cheese


Directions

1. Preheat broiler. Toss tomatoes and onion with 2 teaspoons oil, 1/2 teaspoon salt, and the red-pepper flakes. Broil on a rimmed baking sheet until tomatoes are just starting to brown, 5 to 7 minutes.
2. Meanwhile, bring a large pot of water to a boil. Cook pasta according to package directions until al dente. Drain pasta, reserving 1/2 cup cooking water.
3. Toss warm pasta with garlic, remaining 2 teaspoons oil, and 3/4 teaspoon salt. Stir in tomato mixture and the basil. Add 1/4 cup reserved cooking water to moisten; stir in remaining water as needed. Divide pasta among 4 bowls, and stir 1 tablespoon ricotta into each.

Wednesday Night Bapsang

 Spaghetti & Meatballs

  I always use Tyler Florence's recipe.  

Tiramisu Cup.  Super easy to make and total hit with my guests.

 Here's the link to the recipe: Tiramisu.

NYE Bapsang - Homemade Spinach Tagliatelle with Bolognese

spinach tagliatelle = 1 egg + 1 egg yolk + spinach puree (sautee 1/2 lb of spinach with butter then puree) + 2 cups of flour

Happy New Year!

새해 복 많이 받으세요 *^^*

Fat Noodles with Crab, Buttered Artichokes, and Mint

Cookbook Challenge #1

Guest: Jenny

Cookbook: Tyler's Ultimate

Recipe: Fat Noodles with Crab, Buttered Artichokes, and Mint

serves 2

Ingredients

kosher salt

1/2 lb pappardelle (I used bowtie pasta)

2 tablespoon unsalted butter

1/4 cup extra-virgin olive oil

1/2 can artichokes, drained, rinsed, and quartered

finely grated zest of 1/4 lemon

pinch of red pepper flakes

1/2 pint lump crabmeat

pepper

mint leaves, chopped

1/3 cup freshly grated parm cheese, plus extra for serving

Directions

Cook pasta in salted water for 8-9 minutes until al dente.  Drain the pasta.  Save 1 cup of pasta water.  In a medium pan, combine butter, olive oil, and pasta water over medium heat.  Reduce the sauce for 5 minutes to thicken.

You can see the sauce has reduced significantly.  Add a pinch of red pepper flakes, artichoke, lemon zest,crabmeat, and salt & pepper and gently toss to warm everything through.

Add the cooked pasta and toss with mint, parm, and season with salt and lots of black pepper. 

Jenny and I both really enjoyed this dish.  I mean you can't really go wrong with crabmeat, right?  To be honest, I'd have been happy with just crabmeat with some melted butter. :-)   

Fresh Pasta

Fresh Pasta with Ragu Bolognese

Recipe adapted from Alice Waters & Mario Batali

Serves 4

Ingredients

2 cups of flour, unbleached & oranic

2 eggs

2 egg yolks

Mound the flour in the center of a large wooden cutting board. Make a well in the middle of the flour, add the eggs.

Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well.

Start kneading the dough with both hands, primarily using the palms of your hands.  Sprinkle with water if the dough is crumbly. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead and dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 60 minutes at room temperature. Roll and form as desired.

Homemade Pesto

Ingredients
1 1/2 cups packed fresh basil leaves
1/3 cup packed fresh parsley
2 cloves garlic
1/3 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese

Directions
Combine the basil, parsley, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

Farfalle with Golden Beets & Beet Greens

Recipe adapted from Bon Appetit
serves 4

Ingredients
1/3 cup pine nuts
4 tablespoons extra-virgin olive oil, divided
1 large onions, quartered lengthwise through root end, sliced crosswise (about 2 cups)
2 shallots, sliced
3 garlic cloves, minced
2 bunches 2-inch-diameter golden beets with fresh healthy greens; beets peeled, each cut into 8 wedges, greens cut into 1-inch-wide strips
12 ounces farfalle (bow-tie pasta)
1/3 cup grated Parmesan cheese plus additional for serving

Directions
Heat heavy large skillet over medium heat. Add pine nuts and stir until lightly toasted, about 3 minutes. Transfer to small bowl. Add 2 tablespoons oil and onions to same skillet and sauté until beginning to soften and turn golden, about 10 minutes. Reduce heat to medium-low and continue to sauté until onions are tender and browned, about 30 minutes longer. Add garlic and stir 2 minutes. Scatter beet greens over onions. Drizzle remaining 2 tablespoons oil over; cover and cook until beet greens are tender, about 5 minutes.

Meanwhile, cook beets in large pot of boiling salted water until tender, about 10 minutes. Using slotted spoon, transfer beets to medium bowl. Return water to boil. Add pasta to beet cooking liquid and cook until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot.

Stir onion-greens mixture and beets into pasta. Add pasta cooking liquid by 1/4 cupfuls to moisten. Season with salt and coarsely ground black pepper. Stir in 1/3 cup Parmesan cheese. Divide pasta among shallow bowls. Sprinkle with pine nuts. Serve, passing additional cheese.

Mushroom Ragu!

Recipe adapted from Alice Waters "The Art of Simple Food"

serves 4

Ingredients

Olive oil and butter

1 large yellow onion, diced

1 large carrot, diced fine

2 celery stalks, diced fine

6 thyme springs, leaves only

6 parsley springs, leaves chopped

1 bay leaf

1/2 diced tomaotes

2 pounds mushrooms (I used king trumpets and brown button mushrooms)

1/2 cup creme or creme fraiche

1 cup chicken stock

Directions

1) Heat in a large skillet, 2 Tbsp olive oil.  Add and cook over medium heat onion, carrot, and celery until tender.  Add thyme, parsley, and bay leaf.  Cook for 1 minute.  Add diced tomatoes and cook for 5 minutes.

2) Saute mushrooms until lightly browned in 1 Tbsp butter.  Turn the cooked mushrooms onto a cutting board and chop to the size of cooked veggies.  Combine with the veggies and herbs in the skillet and add 1/2 cup of cream and 1 cup chicken broth.  Bring to a simmer and cook for 15 minutes.  Taste for salt and pepper as needed.

3) Serve over egg noodles! (I had it over whole wheat pasta..boooo)

Pasta Alla Norma

Recipe adapted from "The Best of America's Test Kitchen - Best Recipes and Reviews 2011" magazine

Serves 4
Ingredients
3 Japanese eggplants, cut into 1/2-inch cubes
olive oil
4 garlic cloves, minced
2 anchovy fillets, minced
1 (28-ounce) can Pomi Marinara Sauce
1 pound rigatoni
6 tablespoons chopped fresh basil
pepper flakes
ricotta salata, shredded

Instructions
1. Toss the eggplant with 1 teaspoon of salt in a medium bowl.  Microwave the eggplant, uncovered, about 7 minutes, tossing once halfway through.
2. Transfer the eggplant to a medium bowl, drizzle with 1 tablespoonof the olive oil. Cook the eggplant in a nontstick skillet over medium for 10 minutes.  Transfer the eggplant to a plate, and set aside.
3. Add 1 tablespoon of olive oil, garlic, anchovies, and red pepper flakes to the skille with the tomatoes t using the residual heat for about 1 minute.  Add tomatoes, cook over medium heat and simmer for about 10 minutes
4. Add the eggplant to the skillet with the tomatoes.ith salt to taste.  Bring to a simmer over medium heat for 5 minutes.
5. Stir the basil and olive oil into the sauce and season with salt to taste.
6.Add the sauce to the cooked pasta, adjusting the consistency with the reserved pasta cooking water. 
7. Sprinkle with the ricotta salata and serve immediately.

Pasta with Bacon & Peas

 Recipe adapted from Martha Stewart's Fresh Angel-Hair Pasta with Bacon & Peas

Serves 4-6
Ingridents
Coarse salt and ground pepper
4 slices bacon, sliced crosswise into 1/2-inch pieces (I used applewood smoked bacon)
2 shallots, halved and thinly sliced (I used garlic slices instead)
1 box (10 ounces) frozen peas, thawed
1 cup half-and-half
18 ounces spaghetti
pinch of grated nutmeg

Directions
1) Set a large pot of salted water to boil. In a large skillet, cook bacon over medium until crisp, 5 to 7 minutes. With a slotted spoon, transfer to a paper-towel-lined plate to drain (leave fat in skillet).
2) Add shallots to skillet; season with salt and pepper. Cook over medium, stirring occasionally, until they begin to soften, 1 to 2 minutes. Add peas and half-and-half; season with salt and pepper. Simmer until slightly thickened, about 2 minutes.
3) Cook pasta in boiling water until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Pour sauce over pasta; toss to combine, adding some reserved pasta water a little at a time to coat. Sprinkle with bacon and grated nutmeg, and serve immediately.

Pasta with Sausage and Kale

Kale is considered to be a highly nutritious vegetable with powerful antioxidant properties; kale is considered to be anti-inflammatory.  Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium.

Recipe adapted from Gourmet Quick Kitchen magazine

serves 4 to 6

Ingredients

3 Tbsp olive oil

1 lb hot turkey sausage, casings discarded and sausage crumbled

1/2 lb kale, tough stems and center ribs discarded and leaves coarsely chopped

1/2 lb dried pasta, cooked until al dente (reserve 1/2 cup pasta water)

2/3 cup reduced-sodium chicken broth

1/2 cup grated pecorino romano, plus additional for serving

1/2 tsp chilli flakes

pinch of pepper

2 cloves of garlic, chopped

Directions

1. Heat oil in a skillet over moderately high heat until it shimmers, then cook sausage, breaking up any lumps with a spoon, until browned, 5-7 minutes.  Add garlic, chilli flakes, and a pinch of pepper.

2. Blanch kale in a pot of well-salted boiling water, uncovered, 5 minutes.  Remove kale with a large sieve and drain.

3. Add kale to sausage in skillet and saute, stirring frequently, until just tender, about 5 minutes.  Add broth, stirring and scraping up any brown bits.  Add past and 1/2 cup  reserved past water to skillet, tossing until combined. 

4. Stir in cheese and think with additional cooking water if desired.

5. Serve with additional cheese on the side.

Spaghetti with Mushrooms

Almost same recipe as Spaghetti w/ Clams, Japanese Style. 

serves 4
Ingredients
1 lb dry spaghetti
1 large clove garlic, sliced
1/2 teaspoon chili flakes
1/2 -3/4 lb shimeji, enoki, and oyster mushrooms (use shiitake instead of oyster mushrooms)
1 tablespoon vegetable oil
2 teaspoons sake
3 teaspoon soy sauce
1/4 cup of chicken stock
a handful julienned nori seaweed
a handful of Chinese chives
salt

Directions
1. In a large pot with salted boiling water, cook the spaghetti until tender yet al dente.
2. Meanwhile, heat the oil over low heat in a large frying pan. Add the sliced garlic and chli pepper and cook until fragrant, at least 5 minutes. When the garlic slices are turning golden, add the mushrooms and stir. Pour in sake and chicken stock, cover the pan with a lid, and cook about 5 to 6 minutes. Add Chinese chives.  Turn the heat to high, add in the cooked spaghetti and stir.
3. Arrange on serving plates and sprinkle with the nori seaweed.
I added a few drops of sesame oil and lemon juice.  I think I can better the taste of this dish by using shiitake instead of oyster mushrooms.

P E S T O

I used most of the leaves from my basil plant.  It's looking somewhat naked and sad now.

Recipe from Food Network

yield: 1 cup
Ingredients
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese

Directions
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

:(

Spaghetti with Avocado

Recipe from 'it will stop raining'. 

serves 1
Ingredients
1 serving of cooked spaghetti
1/4 mashed avocado
1/2 diced avocado
1 tablespoon fresh lemon juice
1/2 teaspoon freshly grated ginger
1 teaspoon soy sauce
1 teaspoon sesame seeds
toasted seaweed

Directions
Toss pasta with mashed avocado, lemon juice, ginger, and soy sauce.  Sprinkle sesame seeds and toasted seaweed before serving.

Whole Wheat Spaghetti with Clams

Recipe adapted from Emeril Lagasse. BAM!

Serves 2-3 people

Ingredients

1/2 pound whole wheat spaghetti

1/4 cup extra-virgin olive oil
1/8 cup thinly sliced garlic
1 teaspoons crushed red pepper (I used Japanese chili rings)
1/4 teaspoon salt
1 pinch of white pepper
1/4 cup sake (I used Junmai sake)
1 can of chopped clams
1/4 cup chopped fresh parsley leaves
1/4 cup chopped tomatoes

Directions
In a large pot of salted water, cook the spaghetti until al dente. Drain and return to the pot, and cover to keep warm.
In a large saute pan or pot, heat the oil over medium heat. Add the garlic, red pepper, salt and white pepper and cook, stirring, until fragrant and golden, 3 to 4 minutes, being careful not to let the garlic burn. Add the sake and clams, cover, and cook, shaking occasionally, about 4 minutes. Remove from the heat and discard any clams that do not open.
Add the cooked pasta, chopped tomatoes, and parsley and toss well to combine and warm the pasta.

...AND for dessert, Three Twin Lemon Cookie Ice Cream! 

Whole Wheat Spaghetti with Shrimp and Bacon

Recipe adapted from Martha Stewart's Spaghetti with Shrimp and Bacon

Serves 2

Ingredients

Coarse salt and ground pepper
6 ounces whole wheat spaghetti
1 strip bacon, chopped
4 ounces large peeled and deveined frozen shrimp, thawed and halved horizontally
3 scallions, chopped
1 garlic cloves, minced
1 tablespoon fresh lemon juice
2 tablespoons parsley, chopped

Directions
1.In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/3 cup pasta water; drain pasta, and return to pot.
2.While pasta is cooking, fry bacon in a large skillet over medium until browned, 6 to 8 minutes. Using a slotted spoon (I used chopstix), transfer to a paper-towel-lined plate.
3.Add shrimp, scallions, and garlic to skillet. Cook, stirring frequently, until shrimp are almost opaque, about 1 minute. Add cup pasta water, and bring just to a boil.
4.Add shrimp mixture and lemon juice to pasta. Season with salt and pepper, and toss to combine. Thin sauce with pasta water as needed. Serve sprinkled with bacon and parsley.
*I might add 1 tablespoon of capers next time.

Spaghetti with Eggs and Bacon/SPAM! (Spaghetti Alla Carbonara)

Recipe from "Italian, the essence of mediterranean cuisine"

serves 4

Ingredients

2 tbsp olive oil

1/2 cup bacon, cut into matchsticks (I used SPAM instead)

1 clove garlic, crushed

1 lb spaghetti

3 eggs, at room temperature

3/4 cup freshly grated Parmesan cheese

sale & pepper

Dirctions

1. Bring a large pan of water to a boil. In a medium pan, heat the oil and saute the bacon and garlic until the bacon renders its fat and starts to brown.

2.  Add salt and spaghetti to the boiling water, and cook until it's al dente.

3. Warm a large serving bowl and break the eggs into it.  Beat in the cheese with a fork.  Season with salt and pepper.

4. As soon as the pasta is done, drain it quickly, and mix it into the egg mixture.  Pour on the hot bacon and its fat. (love it!) The heat from the pasta and bacon will cook the eggs. 

Spicy Cod Roe Spaghetti

Recipe from: Tarako Spaghetti
Serves 2
Ingredients
2 fish roe (must be Japanese salted cod roe called tarako or karashi mentaiko)
6 oz spaghetti (I used linguini)
2 tablespoon butter
1/4 cup heavey cream
1/4 sheet nori, cut into strips
 Directions
1) Cut open the casing on each piece of tarako and gently scrape or squeeze out the roe. Discard the casings.
2) Cook pasta to al dante.
3) Melt butter in a skillet over medium heat. Reduce heat to low and add roe, stirring until the color of the roe changes to pale orange.
4) Stir in  the heavy cream until well blended and heated through.
5)  Drain pasta and toss with sauce.  Serve with nori on top.
 *I added ultra skinny asparagus and finely chopped shallots to my sauce.  :-)

Kimchi Spaghetti

Ingredients

1 serving of spaghetti, cooked and drained (I used linguini)

1/2 cup chopped kimichi

1/3 cup pancetta (cut into small cubes)

1/4 cup diced onion

1 clove of garlic, minced

1 tablespoon olive oil

1 small tomato, diced

1 tablespoon tomato paste

salt & pepper

Directions

1. Heat up 1 tablespoon of olive oil in a medium pan over medium-high heat.

2. Add pancetta, onions, and minced garlic to othe pan and cook for 3-4 minutes. Add kimichi; cook for another 3 minutes.

3. Add diced tomato, tomato paste, and pasta; cook and stir for 1-2 minutes. Season with salt & pepper.
4. Serve with grated parmesan cheese or sprinkle with finely chopped green onions.

christmas dinner - short rib ragu with pappardelle

Recipe: Bobby Flay's Short Rib Ragu with Pappardelle

Serve it with freshly grated horseradish - totally enhances the flavor of the meat.  Totally.

                               ...and for dessert, ChocoPie :-)