Archives For pasta

Bacon Bow Tie Salad

September 16, 2012 — Leave a comment

Ingredients:
1 1lb. bag bow tie pasta
2 lbs. smoked bacon
2 cups sugar snap peas
1/2 cup purple cabbage, minced

Method:
Cook pasta in salty water following instructions on the bag. Saute bacon and cut into 1 inch pieces. Mince purple cabbage. Clean and cut sugar snap peas in half. Toss together. Add dressing just before serving.

Dill Dressing
Ingredients:
2 Tbsp. fresh dill, gently minced
2/3 cup mayonnaise
3 Tbsp. sugar
2 Tbsp. sour cream
2 Tbsp freshly squeezed lime juice
1/2 tsp. salt
1/2 tsp. fresh ground pepper

Method:
Whisk all ingredients together and chill.

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Baked Ravioli

March 8, 2011 — Leave a comment

Ingredients:
2 Tbsp olive oil
1 medium onion, chopped
3 garlic cloves, minced
Coarse salt & fresh ground pepper
1 1/2 tsp. dried thyme or oregano
1 can (28 oz) whole tomatoes
1 can (28 oz) crushed tomatoes
2 lbs. ravioloi
1 1/2 cups shredded mozzarella
1/2 cup grated parmesan

Method:
1. Prehead the oven to 425. Heat the oil in a large saucepan over medium heat. Add the onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add the thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up the tomatoes with a spoon, until the sauce is thickened and reduced to about 5.5 cups — 20 to 25 minutes.
2. Meanwhile, cook the ravioli in a large pot of boiling salted water just until they float to the top (the pasta will continue to cook in the oven). Drain the pasta; return to the pot.
3. Toss the sauce with the pasta. Pour the pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with chesses. Bake until golden, 20 to 25 minutes. Cool slightly before serving.

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Orzo Salad with Feta & Avocado

January 13, 2009 — Leave a comment

*Try to find French feta for this recipe. It is usually less salty and a bit creamier than greek feta.

1 lb orzo, preferably large-grain orzo

1/2 c. extra-virgin olive oil

salt 

2 Hass Avocados

2 pints cherry tomatoes, stems removed & halved

2 cloves of garlic, minced

3 shallots, thinly sliced

1 jalapeno chile, seeded, if desired, and minced

juice of 1 orange

Grated Zest of 1 lemon

5 oz feta cheese, preferably French

Leaves from 6 large fresh marjoram sprigs, coarsely chopped, plus 4-6 sprigs

method:

Bring a large pot of water to a boil. Generously salt the boiling water, add the orzo, and cook until al dente, 8-10 minutes. Pour into a fine-mesh sieve and run under cold water to stop the coking. Drain well. 

Put the orzo in a large serving bowl and toss with about half of the olive oil and a pinch of salt. Pit, peel, and cut the avocados into small cubes. (Cut them just before tossing the pasta so they won’t discolor.) Add the avocados, tomatoes, garlic, shallots, chile, orange juice, lemon zest, feta cheese, chopped marjoram, and the remaining olive oil. Season with salt to taste. Toss gently, being careful not to break up the avocado too much. Taste and adjust the seasoning. Garnish with marjoram sprigs and serve.”

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Egg Noodles with Roasted Squash

September 22, 2008 — Leave a comment

INGREDIENTS:

1lb (500g), peeled, seeded. & cut into small cubes

Salt & freshly ground pepper

7 TBSP Unsalted Butter 

1TBSP Olive Oil

8 large leaves Fresh Sage

1/3 c. Pine Nuts – lightly toasted & coarsely chopped

1/2 c. Heavy (double) cream

1lb. Wide egg noodles or pappardelle

METHOD:

1- Roast the squash. Preheat the oven to 450 degrees. Lightly oil a baking sheet. Arrange the squash cubes on the sheet in a single layer & season lightly with salt & pepper. Roast until golden brown & tender, 15-25 minutes. Set aside.

2- Make the sauce. Meanwhile, bring a large pot of water to boil. In a large frying pan over medium-low heat, melt the butter with the oil. Add the sage & sauté until fragrant, about 4 minutes. Add the pine nuts & cream, stir to combine, and remove from the heat. Remove the sage and discard. Season to taste with salt and pepper.

3-Cook the pasta. Add 2 TBSP salt & the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package directions. Drain, reserving about 1/2 c. of the cooking water. Add the pasta to the sauce. Add thee roasted squash and stir to combine. Add as much of the cooking water as needed to loosen the sauce & serve.

Serves 4

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Mama Bianco’s Spaghetti Sauce

May 6, 2008 — Leave a comment

Ingredients:

1lb   Ground Beef
½ lb Ground Veal
(6) Italian Sausages (hot or sweet)
½ lb Mushrooms of your choice
(1) Large Can Tomato Sauce
(1) Can Tomato Paste
(8) Cloves Garlic
(1) Onion, diced
(1) Bulb Fennel
(2) Bay Leaves
1 TBSP Oregano (fresh if you have it)
1 TBSP Basil   (fresh if you have it)
Salt and Pepper to taste
Method:
Brown beef, veal and sausages in sauce pan. Drain, set aside. Cut sausages into ½ in. pieces.  Sauté’ onions and mushrooms in a good olive oil until tender.  Add can of tomato sauce, tomato paste, garlic and meats to pot with enough water to make good sauce. Trim fennel bulb top and bottom and add whole to sauce. Add bay leaves and herbs to sauce. Simmer for up to 3 hours. Remove bay leaves and fennel before serving. Serve with any good pasta especially heavy ones like farfalla, linguine, and rotini.  Pass the parmesan and Romano cheeses

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Grandma’s Macaroni & Cheese

April 11, 2008 — Leave a comment

We have homemade macaroni & cheese with every important meal – Thanksgiving, Christmas, Birthdays or just to show someone you care. Grandma Caress makes it and the grandkids love it, and the grown-ups usually request it with, “Well I’m not sure so and so (insert 2 year olds name) would eat anything except Grandma’s mac & cheese, so we better make it.”

Method & Ingredients:
1 -Grease 9 x 13 pan
2 -1 lb. pkg. large elbow noodles cooked & drained
3 -In a sauce pan: Add 4 Tbsp. flour to 2 cups cold milk – stir with whisk.
4 – Add 4 Tbsp. butter – cook on medium heat.
5 – Stirring constantly – add 1 cup cheddar cheese & bring to a boil for 1 minute.
6 – Add salt & pepper to taste.
7 – Add noodles & sauce to pan – top with 3 cups cheddar cheese & paprika.
8 – Bake at 350 degrees uncovered for 30 minutes or until bubbly.

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