Pasta Puttanesca

Adam was craving some seafood, so we decided to make homemade pasta with a puttanesca sauce. We found this recipe online and altered it slightly to make it more veggie friendly. We omitted the anchovies and cooked the squid (and shrimp and scallops) separately. I ate vegetarian Italian sausage as my protein. This was absolutely delicious and definitely a way to impress guests.

Calamari Puttanesca Recipe (www.dinnertool.com/recipe/view/34529/Calamari-Puttanesca)

We omitted the rice and chose to prepare homemade pasta instead. Any type of grain that soaks in the sauce will work perfectly.

Boiled rice, preferably made with medium-grain rice

1 medium onion, chopped

3 anchovy filets in oil, rinsed and chopped, or 1 tsp. anchovy paste

2 garlic cloves, minced

1 can (28 oz.) Italian plum tomatoes in puree, coarsely chopped

1/2 cup (4 oz) black Mediterranean olives, pitted

1/3 cup red wine

1/4 cup chopped fresh basil or 1 1/2 tsp. dried oregano

3 Tbs. small capers, rinsed

1/4 tsp. crushed red pepper, or more to taste

1 lb. squid, tentacles cut off and coarsely chopped, sacks cut off into 1/4-inch rings

salt

1. In a dutch oven or flameproof casserole, heat the oil over medium heat. Add the onion and cook, stirring often, until golden, about 5 minutes. Add the anchovies and garlic and stir, breaking up the anchovies, for 1 minute.

2. Stir in the tomatoes with their puree, the olives, wine, basil, capers, and crushed red pepper. Bring to a boil. Simmer briskly until slightly reduced, about 5 minutes.

3. Stir in the squid and cook until the squid is just tender and opaque, about 3 minutes. Salt to taste.

4. Spoon the rice into individual soup bowls and top with the squid and sauce. Serve immediately.

Chocolate and Zucchini

My sister gave me this wonderful cookbook of Parisian food adventures called Chocolate and Zucchini. This pasta cooked in a risotto style really intrigued me, and I decided I had to try it out. I mean, Parisians pretty much know about good cooking. This pasta was easy, delicious, and great for leftovers. I will absolutely make it again when I need a big pot of something delicious.


Pates par absorption, courgettes, et cacao /Cacao and Zucchini Absorption Pasta (Chocolate and Zucchini, Clotilde Dusoulier)

The recipe called for cacao nibs, but I just shaved a tiny bit of super dark chocolate on top of the pasta and topped it with a few pecans.

6 cups stock or filtered water
3 Tbs. extra virgin olive oil
3 garlic cloves, minced
1 medium yellow onion, finely chopped
14 oz. dried short pasta, such as ricciole, penne, or fusilli
4 small zucchini, cut into sticks or thin slices with a mandoline or sharp knife
fine sea salt and freshly ground pepper
2 Tbs. cacao nibs (not chocolate-coated), toasted in a dry skillet and coarsely crushed (substitute 1/4 cup pine nuts, toasted)
aged Parmesan, coarsely grated

1. Set the stock in a saucepan over medium-high heat and keep warm.
2. As the stock is warming up , heat the oil in a wide saute pan. Add the garlic and onion and cook over medium heat for 2 minutes, until fragrant, stirring regularly to avoid coloring. Add the pasta and stir constantly for 2 minutes. Add just enough stock to cover the pasta, and lower the heat to medium-low. Cover and simmer for 10 minutes, stirring from time to time and adding more stock when it is absorbed. Five minutes into the cooking, add the zucchini and season with salt and pepper.
3. Taste the pasta for doneness. If it isn't quite done and all the liquids have absorbed, add a little more stock (or water if you're out of stock), cover, and cook for a few more minutes. Repeat until you've reached and al dente consistency; the total cooking time will depend on the type of pasta you used. Adjust the seasoning, transfer into bowls or plates, sprinkle with cacao nuts and Parmesan, and serve immediately.

Chopped

My parents just visited for a week of eating and cooking fun. One night, we decided to go to an awesome local grocery store called Berkeley Bowl, each pick out ingredients, and then host our own version of the television show "Chopped." I have not had this much fun cooking in a long time, and that is saying a lot. There were three secret ingredients for each of the two courses the three teams were making. We could then use anything in the "pantry" (which we fully stocked with odd items, including buffalo steaks). For the first course, the secret ingredients were hot peppers, beets, and rambatans. The resulting appetizers were harvest nachos, Asian beet salad, and our own beet and cream cheese raviolis over a bed of beet greens with a rambatan salsa. (This is the recipe that will follow.) For the second course, the secret ingredients were eggplant, pumpkin puree, and dried apricots. My parents made puff pastry topped with eggplant, mushrooms, and sausage with an apricot bourbon sauce and pumpkin base. My cousin and her boy made shells stuffed with tofu or sausage (for the respective meat-eaters) and eggplant with a pumpkin apricot sauce and cranberry chipotle cheese. Adam and I made a pumpkin puree topped with chopped apricots and pecans with seared buffalo steaks and pan-fried eggplant with melted blue cheese. Everything was absolutely delicious. It was amazing to see how different everyone's dishes were from the same basic ingredients. If you want a fun cooking night, I definitely suggest "Chopped" at home.


Beet Ravioli over Beet Greens with Rambatan Salsa

This recipe is for 6 ravioli.

3 beets, peeled and quartered
1/3 cup cream cheese, softened
6 wonton wrappers
beet greens from the 3 beets, chopped
10 grapes, sliced
1/2 tsp. cumin
1/2 tsp. cinnamon
6 rambatans, peeled and sliced
1 manzanilla pepper, seeded and sliced thinly

1. Steam the beets in the microwave until tender. Mix in the cream cheese and season with salt and pepper.
2. Take each of the wonton wrappers and fill with a sixth of the beet and cream cheese mixture. Brush a bit of water onto the edges of the wonton. Fold the wonton into a triangle and seal securely. In a pot of boiling water, boil the ravioli two at a time until done, about 3 minutes each.
3. Meanwhile, saute the beet greens in a touch of olive oil. Add the cumin and cinnamon. Season with salt and pepper to taste. At the very end, mix in the grape slices.
4. To make the salsa, combine the rambatans and pepper slices.
5. To plate, make a circle with the beet greens. Place the ravioli in a line in the center of the platter. Top with salsa.

Oh Kale!

With the season slowly changing from summer into fall (and back into summer for us Californians), I've been craving leafy greens and hearty root vegetables. When I saw this recipe for Pasta with Black Kale, Caramelized Onions, and Parsnips in this month's Cooking Light, I knew I had to make. And, I'm sure glad I did. We added some baked savory tofu to the pasta for some extra protein and used regular kale instead of the black kale, but I can't imagine that this pasta could get any better.


Pasta with Black Kale, Caramelized Onions, and Parsnip (Cooking Light, October 2010)

2 Tbs. extra-virgin olive oil, divided
3 cups (1/3-inch) diagonally cut parsnip (about 1 lbs.)
2 1/2 cups sliced onion (about 1 large)
1 Tbs. chopped fresh thyme
4 garlic cloves, chopped
1/2 cup dry white wine
8 cups trimmed chopped black kale (about 3 bunches)
1/2 cup organic vegetable broth
8 oz. uncooked penne pasta
1/2 cup (2-oz.) shaved Parmigiano-Reggiano cheese, divided
1/2 tsp. salt
1/2 tsp. freshly ground black pepper

1. Heat 1 Tbs. oil in a large nonstick skillet over medium heat. Add parsnip to pan; cook 12 minutes or until tender and browned, stirring occasionally. Place in a large bowl; keep warm.
2. Heat remaining 1 Tbs. oil in pan over medium-low heat. Add onion to pan; cook 20 minutes or until tender and golden brown, stirring occasionally. Stir in thyme and garlic; cook 2 minutes, stirring occasionally. Add wine; cook 3 minutes or until liquid almost evaporates. Stir in kale and broth; cook, covered, 5 minutes or until kale is tender. Uncover; cook 4 minutes or until kale is very tender, stirring occasionally.
3. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a sieve over a bowl, reserving 3/4 cup cooking liquid. Add drained pasta to kale mixture. Stir in parsnips, 1/2 cup reserved cooking liquid, 1/4 cup cheese, 1/2 tsp. salt, and 1/2 tsp. black pepper; cook for 1 minute or until thoroughly heated. Add remaining 1/4 cup cooking liquid if needed to moisten. Top with remaining 1/4 cup cheese.

Jamie's Done It Again

Whenever we need a good, hearty meal for a Tuesday night dinner, I know I can always look to Jamie Oliver to deliver. And deliver he did. His recipe for spinach canneloni is fairly easy and definitely worth every little bit of effort it took. We made some garlic bread to sop up the extra sauce and had sausage-stuffed mushroom caps as an appetizer to round out the meal. A side salad is a nice addition as well.

Stuffed Mushrooms (Cooking Light, December 2006)

We made these with chicken sausage and veggie sausage. I was surprised to find out that everyone really liked the veggie sausage mushroom caps, although the filling didn't quite have the right consistency. I guess it just goes to show that you should feel free to substitute what you like; you never know, you might get something better.

24 large button mushrooms (about 1 3/4 lbs.)
cooking spray
3 Tbs. chopped green onions
1 garlic clove, minced
4 oz. 50%-less-fat pork sausage (such as Jimmy Dean 50% less fat)
1/2 tsp. crushed red pepper
1/4 tsp. kosher salt
1/8 tsp. black pepper
1/4 cup (2-oz.) 1/3-less-fat cream cheese, softened
1/4 cup dry breadcrumbs
3 Tbs. grated fresh Parmesan cheese

1. Preheat oven to 400.
2. Clean mushrooms, and remove stems; finely chop stems.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onions and garlic; saute 1 minute. Add sausage; cook until browned, stirring to crumble. Add reserved mushroom stems, red pepper, salt, and black pepper; saute 2 minutes or until stems are tender. Remove from heat; stir in cream cheese and breadcrumbs. Stuff 1 Tbs. sausage mixture into each mushroom cap. Arrange mushroom caps in a 13 x 9-inch baking dish coated with cooking spray; sprinkle evenly with Parmesan. Bake at 400 for 30 minutes or until lightly golden and thoroughly heated.

Awesome Spinach and Ricotta Cannelloni (Jamie's Dinners, Jamie Oliver)

2 knobs of butter
olive oil
2 cloves of garlic, peeled and finely sliced
a large handful of fresh marjoram or oregano, roughly chopped
1/4 of a nutmeg, grated
8 large handfuls of spinach, thoroughly washed
a handful of fresh basil, stalks chopped, leaves ripped
2 14-oz. cans of good-quality plum tomatoes, chopped
sea salt and freshly ground black pepper
a pinch of sugar
14 oz. crumbly ricotta cheese
2 handfuls of freshly grated Parmesan cheese
16 cannelloni tubes
7 oz. mozzarella, broken up

For the White Sauce
1 pint of creme fraiche
3 anchovies, finely chopped [or capers for a veggie version]
2 handfuls of freshly grated Parmesan cheese

1. Preheat the oven to 350F. Then find a metal baking pan or ovenproof dish that will fit the cannelloni in one layer so it's nice and snug. This way you'll get the right over of sauce and the right amount of crispiness on top. When I cook this at home I just use one pan to cut down on the lots of washing up! Take your metal pan or a saucepan, put it on a high heat and add your butter, a drizzle of olive oil, one of the sliced garlic cloves, a handful of fresh marjoram or oregano and the grated nutmeg. By the time the pan is hot the garlic should be soft. Put as much spinach as will fit into the pan. Keep turning it over; it will wilt quickly so you will be able to keep adding more spinach until it's all in. Moisture will cook out of the spinach, which is fine. By cooking it this way you don't lose any of the nutrients that you would if boiling it in water.
2. After 5 minutes, put the spinach into a large bowl and leave to cool. Place the pan on the heat, add a little olive oil, the other clove of sliced garlic, your basil stalks and the tomatoes, then fill one of the empty tomato cans with cold water and add this too. Bring to the boil, then turn the head down, add a pinch of salt and pepper and the sugar, and simmer for about 10 minutes, until you get a loose tomato consistency. Then take the pan off the heat and add the basil leaves.
3. By now the spinach will have cooled down, so squeeze any excess liquid out of it and pour this back into the bowl. Finely chop the spinach and put it back into the bowl. Mix it with the liquid, add the ricotta and a handful of the Parmesan, and then use a piping bag to squeeze the mixture into the cannelloni. You can make your own piping bag by getting a plastic sandwich bag and putting the spinach mix into the corner of it. Then twist the bag up and cut the corner off. Carefully squeeze the filling into the cannelloni tubes so each one is fulled right up--really easy.
4. Lay the cannelloni over the tomato sauce in the pan. Or you can pour the tomato sauce into your ovenproof dish and lay the cannelloni on top. To make the white sauce, mix together the creme fraiche, anchovies, and the 2 handfuls of Parmesan with a little salt and pepper, then loosen with a little water until you can spoon it over the cannelloni. Drizzle with olive oil, sprinkle with the remaining Parmesan and the mozzarella pieces, and bake for about 20 to 25 minutes until golden and bubbling.

Roasted Vegetable Pasta

This pasta was another meal that we created from the leftover ingredients of our fondue night and wine country picnic--like I said, we bought way too much. Any vegetables and any type of pasta would work well for this meal. We roasted sweet potatoes, broccoli, mushrooms, onions, garlic, and asparagus in a 400 degree oven for approximately 35 minutes, or until the vegetables were caramelized and golden brown. We made homemade whole wheat pasta, which we tossed with 1/2 cup homemade pesto, 1/4 cup heavy cream, and the roasted vegetables. If you don't have time to make homemade pasta and pesto, this meal will still be fantastic. The only problem is that we ate it al,l and I didn't have any leftovers for lunch.

Asian Fusion Soup

I always love the idea of pho, the Vietnamese soup with meat and toppings such as bean sprouts and hot sauce. But, I can never eat it because of the broth and, obviously, the meat that makes up the main component of the soup. So, Adam and I decided to make our own version. We cheated a little bit by using a prepared mushroom soup mix that came along with the udon noodles, but you could definitely make your soup with veggie broth. With the mix of the Japanese udon noodles, shiitake mushrooms, bean sprouts, sriracha, and lime juice, the soup is definitely not a pure pho, but it certainly satisfied the pho craving.


Asian Fusion Mushroom Noodle Soup

I am not going to include amounts, because you might want to alter them depending on your preferences and the size of the noodle packets. Feel free to use your imagination with this soup.

packets of fresh udon noodles with broth packets(we used packets that came from the fresh noodle section)
bok choy, sliced
shiitake mushrooms, sliced
tofu, cut in 1/2-inch cubes
bean sprouts
cilantro
lime wedges
Sriracha hot sauce

1. Bring water to a boil. Use the noodle packages to determine the amount of water needed. Add the broth packets, bok choy, mushrooms, and tofu. When the vegetables and tofu have softened, add the noodles. Cook until the noodles are tender.
2. Ladle the soup into bowls. Top with bean sprouts, cilantro, lime wedges, and hot sauce.

Spiffed-up Spaghetti

For an easy change from regular spaghetti with tomato sauce, spice it up with a little sausage (or veggie sausage), kalamata olives, and feta cheese. We had extra sausage in the house (of both varieties) and a jar of my mom's homemade tomato sauce. Trying to be a bit creative, I decided to combine those two ingredients into a wonderful pasta. And that we did.


Pasta with Sausage, Kalamata Olives, and Feta

1 lbs. whole wheat penne
1 Italian sausage link per person, approximately 6-8 for this amount of pasta, sliced into bite-sized pieces
3 cups tomato sauce, either homemade or your favorite brand
1/2 cup Kalamata olives, halved
1/4 feta cheese, crumbled
crushed red pepper flakes, to taste
salt, to taste

1. Prepare the pasta according to package directions.
2. Cook the sausages in a non-stick skillet until browned on all sides and cooked all the way through.
3. When the sausage is thoroughly cooked, add the tomato sauce until heated. Add the olives, feta cheese, and drained pasta. Stir to combine. Add red pepper flakes and salt to taste, tossing to coat all the pasta. Serve and enjoy!

Easy-Peasy Pasta

I was trying to think up a simple dish that would use up contents in the fridge and pantry while also being a one-dish (or close to it) wonder. I think this meal did its job. We combined pasta with broccoli, beans, and garlic and then tossed it all together with parsley, salt, pepper, a squeeze of lemon, a touch of butter, a drizzle of olive oil, and a sprinkling of Parmesan cheese. Delish!


Broccoli and Bean Lemon Pasta

1 crown of broccoli, cut into bite-sized florets
1 large clove of garlic, minced
1 (15-oz.) can cannellini beans, rinsed and drained
1 lbs. pasta
1-2 lemons, juiced
1/4 cup parsley, chopped
salt and pepper, to taste
1 Tbs. butter
olive oil for the pan and to coat pasta
1/4-1/2 cup Parmesan cheese, grated

1. Saute the broccoli and garlic in a large skillet over medium heat with a bit of olive oil. Once garlic has browned, add 1/4 cup water to the skillet and cover with a lid to steam the broccoli. Add the beans.
2. Meanwhile, cook the pasta according to package directions. When the pasta is cooked, drain and add to the broccoli mixture. Add the lemon juice, parsley, salt, pepper, and butter to the pasta. Combine well. Drizzle the pasta with olive oil until it looks moist. Top with Parmesan cheese, mixing the cheese in if you prefer.

Adam's Concoction

I put Adam up to the task of creating dinner one Friday night, and he came up with a delicious meal. We mixed lemon pepper pappardelle with sauteed zucchini and mushrooms, tomatoes, and pesto then tossed it with fresh mozzarella. Perfection!


Lemon Pepper Pappardelle with Vegetables and Lemon Pesto

1 medium-sized zucchini, cut into rounds
8 oz. mushrooms, sliced
1 bunch basil
2 cloves garlic
1/4 cup Parmesan cheese, grated
2 tsp. lemon rind
1/2 a lemon, juiced
salt and pepper to taste
olive oil
1/2 cup cherry tomatoes, halved
1 pkg. lemon pepper pappardelle
fresh mozzarella, torn

1. Heat some olive oil in a large non-stick skillet over medium heat. Add the zucchini and mushrooms, sauteeing until the zucchini browns slightly.
2. Meanwhile, prepare the pesto by combining the basil, garlic, cheese, lemon rind and juice, salt, and pepper in a food processor. Pulse until the ingredients are slightly chopped, then stream olive oil in through the spout until you have reached a creamy consistency.
3. Boil the pasta according to package directions.
4. Add the tomatoes to the zucchini and mushrooms. Allow them to soften slightly and heat through. Drain the pasta and add to the vegetables. Also add the pesto and cheese. You might not want to add all of the pesto that you made. Toss the pasta until thoroughly mixed.

Cheese or Chickpeas?

When we were cooking up the bean burgers, the other recipe on the page caught my attention and I decided that I had to make it this week. Pasta is topped with this delicious chickpea and garlic sauce that has very similar flavors and textures to a cheese sauce. It's a fantastic alternative to caloric mac n' cheese. We took their suggestion and paired the pasta with sauteed broccoli rabe and garlic. I think I told everyone I work with about this wonderful meal. The best part is that there aren't that many ingredients and it takes only about a half an hour from start to finish.


Pasta with Chickpeas and Garlic Sauce (Cooking Light, January-February 2005)


2 tsp. olive oil
2 garlic cloves, peeled and crushed
3/4 tsp. kosher salt
1/4 tsp. crushed red pepper
1 (15.5-oz.) can chickpeas (garbanzo beans), rinsed and drained
1 (14-oz.) can fat-free, less-sodium chicken broth [or veggie broth]
1 1/2 cups uncooked medium seashell pasta (about 6 oz.)
1/2 cup grape tomatoes, halved
2 garlic cloves, minced
1 Tbs. minced fresh parsley
1 Tbs. fresh lemon juice
1 Tbs. shredded Parmigiano-Reggiano cheese

1. Heat oil in a medium saucepan over medium heat. Add crushed garlic; saute 1 minute. Add salt, pepper, chickpeas, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes.
2. While garlic mixture simmers, cook pasta in boiling water 9 minutes, omitting salt and fat; drain well.
3. Place chickpea mixture in a food processor, and process until smooth. Combine chickpea mixture, pasta, tomatoes, minced garlic, parsley, and lemon juice; toss well. Sprinkle with cheese. Serve immediately.

Another Jamie Dinner

We decided to do it up Jamie style for our Tuesday night dinner. We thought the potatoes were good, but they were just a precursor to the fantastic-ness of this meal. We made rigatoni with sweet tomatoes, eggplant, and mozzarella that let us play with our new pasta maker (it will definitely still be delicious without homemade pasta too though). We finished the meal with a chocolate-orange souffle that Adam made. I still think about this meal and we made it over a week ago.


Rigatoni with Sweet Tomatoes, Eggplant, and Mozzarella (Jamie's Dinners, Jamie Oliver)

This sauce is creamy and succulent enough to make even those who don't love eggplant to lick their plates clean.

1 firm ripe pink, black, or white eggplant
extra virgin olive oil
2 cloves of garlic, peeled and sliced
1 onion, peeled and finely chopped
2 14oz cans of good-quality plum tomatoes
1 Tbs. balsamic vinegar
sea salt and freshly ground black pepper
optional: 1-2 fresh or dried chillies, chopped or crumbled
a bunch of fresh basil, leaves ripped and stalks sliced
4 Tbs. heavy cream
1 lb rigatoni or penne
7 oz cow's milk mozzarella
1 piece of Parmesan cheese, for grating

1. both ends of the eggplant and slice it into 1/2 inch slices, then slice these across and finely dice into 1/2 inch cubes. Some people prefer to season their eggplant with salt and let it sit for a while in a colander to draw out the bitterness, but I don't really do this unless I'm dealing with a seedy, bitter eggplant. This dish is really best made using a firm silky one.
2. Now put a large saucepan on the heat and drizzle in 4 to 5 Tbs. of extra virgin olive oil. When it's hot, add the cubes of eggplant, and as soon as they hit the pan stir them around with a spoon so they are delicately coated with the oil and not soaked on one side only. Cook for about 7 or 8 minutes on a medium heat. Then add the garlic and onion. When they have a little color, add the canned tomatoes and balsamic vinegar. Stir around and season carefully with salt and pepper. At this point, if you wanted to give the dish a little heat you could add some chopped fresh or crumbled dried chilli, but that's up to you. Add the basil stalks, and simmer the sauce nice and gently for around 15 minutes, then add the cream.
3. While the sauce is simmering, bring a large pan of salted water to the boil and add the pasta. Cook according to the package instructions until it is soft but still holding its shape, then drain it, saving a little of the cooking water. I like to put the pasta back into the pot it was cooked in with a tiny bit of the cooking water and a drizzle of olive oil and move it around so it becomes almost dressed with the water and oil.
4. At this point add the lovely tomato sauce to the pasta. By now the eggplant will have cooked into a creamy tomatoey pulp, which is just yum yum yum! Season carefully to taste with salt and pepper. When all my guests are sitting round the table, I take the pan to the table, tear up the mozzarella and the fresh basil, and fold these in nicely for 30 seconds. Then very quickly serve into bowls. By the time your guests start to eat, the mozzarella will have started to melt and will be stringy and gorgeous and really milky-tasting. Just lovely with the tomatoes and eggplant. Serve at the table with a block of Parmesan cheese and a grater so that everyone can help themselves.


Chocolate Clafoutis with Caramelized Oranges (Jamie's Dinners, Jamie Oliver)

5 oranges
3 3/4 oz best-quality bittersweet chocolate (70% cocoa solids)
5 1/2 Tbs. unsalted butter
3/4 cup self-rising flour
1/2 cup ground almonds
1/2 cup sugar
a pinch of salt
2 large eggs
3 egg yolks
3/4 cup whole milk
3/4 oz best-quality white chocolate, broken up
1 pint of creme fraiche

1. Preheat your oven to 400. Firstly zest 3 of your oranges, then carefully remove the outer peel and slice them across into wheel-shaped pieces just under 1/2 inch thick. Break the bittersweet chocolate up, place in a small bowl and slowly melt it over some simmering water, giving it a stir once in a while with a spatula.
2. You will need a deep 8 inch metal tin or earthenware dish to cook the clafoutis in. Rub the inside of it with a little of the butter. To make the clafoutis, sift the flour into a separate bowl, add the almonds, half the sugar, the salt, eggs, yolks, orange zest and milk. Whisk up until sooth and then add the rest of the butter to the melting chocolate. Scrape all the melted chocolate and butter into the batter mix and pour into your pan. Poke little pieces of white chocolate into the batter, then place the pan in the oven and bake for around 16 to 20 minutes. It will rise and should be firm around the edges but sticky and gooey in the middle. This doesn't mean it's undercooked...it means it's perfect! So be careful not to overcook it or it will just be like a boring sponge.
3. While it's cooking, bring the other half of your sugar to the boil with about 6 Tbs. of water on a medium heat until you have a golden caramel. Remove from the heat, add the juice from your remaining oranges and stir it in to loosen the caramel syrup slightly. Arrange your oranges nicely on a plate, pour over the caramel and serve with your chocolate clafoutis and a bowl of creme fraiche.

Umami

If you want a true umami experience, this pasta is it! With this vegetarian bolognese, you won' t miss the meat at all. Once again Cooking Light has done it right. Pair with a simple salad and you have a complete meal.


Vegetarian Bolognese with Whole-Wheat Penne (Cooking Light, December 2009)

Some of the ingredients seem kinda crazy, but I promise that you will enjoy this hearty pasta.

1/4 cup dried porcini mushrooms (about 1/4 oz.)
1 Tbs. olive oil
1 1/2 cups finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
1 (8-oz.) package cremini mushrooms finely chopped
1/2 cup dry red wine
1/4 cup warm water
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 (28-oz.) can organic crushed tomatoes with basil, undrained
1 (2-inch) piece Parmigiano-Reggiano cheese rind
12 oz. uncooked whole-wheat penne (tube-shaped pasta)
1/2 cup (2 oz.) shaved Parmigiano-Reggiano cheese

1. Place dried mushrooms in a spice or coffee grinder; process until finely ground.
2. Heat oil in a large saucepan over medium-high heat. Add onion, carrot, celery, and mushrooms; saute 10 minutes. Add wine; simmer 2 minutes or until liquid almost evaporates. Add 1/4 cup warm water and next 4 ingredients (through cheese rind) to onion mixture. Stir in ground porcini. Cover, reduce heat, and simmer 40 minutes. Keep warm. Remove rind; discard.
3. Cook pasta according to package directions, omitting salt and fat. Place 1 cup of pasta in each of 6 bowls. Top each portion with 1/4 cup sauce and about 1 Tbs. cheese.

Asian Pasta Perfection

I love anything with peanut butter; sweet, savory, it doesn't matter to me. So when I saw this recipe for Cold Peanut Noodles with Shrimp in Cooking Light, I knew I had to adapt it so that Adam and I would both enjoy it. And we certainly did enjoy it. We followed the recipe except for when they added the shrimp, we omitted that step and stir-fried some tofu and seared some scallops instead. All I can say is delish!


Cold Peanut Noodles with Shrimp (Cooking Light, December 2009)

1 Tbs. chopped fresh basil
2 Tbs. rice vinegar
2 Tbs. low-sodium soy sauce
2 Tbs. creamy peanut butter
1 Tbs. dark sesame oil
1 tsp. bottled ground fresh ginger
1 tsp. chile paste with garlic
1/4 tsp. salt
1 garlic clove, minced
12 oz. fresh Chinese egg noodles
1 cup matchstick-cut carrots
8 oz. peeled and deveined medium shrimp
1 1/2 cups julienne-cut red bell pepper
1/2 cup thinly sliced green onions, divided
1/2 cup chopped dry-roasted peanuts

1. Combine first 9 ingredients in a large bowl; set aside.
2. Cook noodles in boiling water 1 minute. Add carrots and shrimp; cook 2 minutes or until shrimp are done. Drain in a colander over a bowl, reserving cooking liquid. Rinse noodle mixture under cold water; drain. Add noodle mixture, bell pepper, and 1/4 cup onions to peanut butter mixture, tossing to combine. Add enough of reserved cooking liquid to keep sauce creamy. Sprinkle with remaining 1/4 cup onions and peanuts.

Radical Ravioli

I have to admit that since I've taken so long to post these recipes, I have forgotten the exact way I made them. But, what I do remember is that they were absolutely delicious and there is no way to mess them up. This gives you the opportunity to create your own dish with a helpful guide.
When my mom was here I took her to our local farmers' market so she could experience one of my favorite things in the Bay Area. We found beautiful looking chard, baby zucchini, and tomatoes that we had to bring home with us. With these amazing items we decided to make chard and ricotta ravioli with a fresh tomato sauce and baked zucchini topped with breadcrumbs. To round out the meal, we made huge breadsticks for everyone.


Chard and Ricotta Ravioli with a Fresh Tomato Sauce

1 bunch chard, chopped
2 cloves garlic, minced
1 cup ricotta (any fat content)
salt and pepper to taste

wonton wrappers or fresh pasta sheets (we made the pasta with half whole wheat flour and half white flour)

3 cloves garlic, minced
1/2 cup onion, chopped
3-5 tomatoes (preferably heirloom, but whatever you have on hand is perfect), chopped
2 Tbs. parsley, chopped
balsamic vinegar, splash

Parmesan cheese, grated

1. To prepare the filling, saute the garlic and chard in a skillet over medium heat until the chard has wilted. Take off the heat and add to the ricotta, seasoning with salt and pepper to taste.
2. To fill the ravioli, take a dollop of the filling and place in the wonton wrapper or along the pasta sheet. Fold the wonton or pasta over and seal with water along the edges. Press with a fork to ensure a good seal. (The pasta water becomes quite messy if the ravioli don't have good seals.)
3. Cook the pasta in boiling water for about 2 minutes. You know when they are done because the ravioli will float to the top.
4. Meanwhile, prepare the tomato sauce by sauteing the garlic and onion in a skillet coated with olive oil over medium heat until the onions are soft and the garlic is fragrant. Add the tomatoes, parsley, balsamic vinegar, and some salt and pepper, tossing with the garlic and onion. Allow the tomatoes to simply get hot, then remove the pan from the burner.
5. Plate the ravioli by putting several ravioli on the dish and topping with the tomato sauce and grated Parmesan cheese.


Baked Zucchini

This is an incredibly easy side dish that is also incredibly delicious. Don't think that because there aren't a lot of ingredients that this recipe isn't worth trying out. You'll be pleasantly surprised.

baby zucchini, halved (you will want about 1-2 zucchini per person)
Italian seasoned breadcrumbs
olive oil

1. Place the halved zucchini in a baking dish, cut side up. Cover with breadcrumbs and drizzle with olive oil. Place in a preheated 375 oven. Bake for 25 minutes or until the zucchini are tender and the breadcrumbs are golden brown.

Weeknight Pasta Perfection

For a fantastic and quick weeknight supper, this is the perfect recipe! This Ziti with Spinach, Cherry Tomatoes, and Gorgonzola Sauce couldn't be any easier, but it tastes impressive enough to serve to guests any night of the week.


Ziti with Spinach, Cherry Tomatoes, and Gorgonzola Sauce (Cooking Light, September 2008)

We made a double batch of this, and I'm really glad I did. (The recipe only serves two.) Otherwise, Adam and I would have been fighting over the remains of the pasta for that last bite.

4 oz. uncooked ziti
1/2 tsp. extravirgin olive oil
1 cup cherry tomatoes, halved
1/4 tsp. salt
1/8 tsp. crushed red pepper
1 garlic clove, minced
6 Tbs. half-and-half
3 Tbs. Gorgonzola cheese, crumbled
1 cup fresh spinach

1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Heat oil in a large nonstick skillet over medium heat. Add tomatoes and next 3 ingredients to pan; cook 1 minute, stirring occasionally. Stir in half-and-half and cheese; cook 2 minutes or until slightly thick, stirring constantly. Stir in spinach and pasta; cook 1 minute or until spinach wilts, tossing occasionally.

Totally Homemade

Because we had Labor Day off, we decided to go all out on Tuesday when our old neighbors came over for our weekly dinner. With our extra time off, we made a homemade vegetable stock for our homemade Fava Minestrone. We also made oatmeal cookie bowls and vanilla ice cream for the perfect ending to the meal. The oatmeal cookie recipe is just the one on the top of the Quaker Oats box. We put the batter into muffin tins and pressed down in the middle. When they were still fresh out the oven, we pressed down in the middle again to increase the bowl-iness. With a scoop of homemade ice cream in the center, what could be better?

In addition to our Fava Minestrone, we served Pappardelle with Asparagus and Herbed Cream, and a salad of lettuce and Coriander-Honey Dressing. The entire menu was taken from Vegetarian Planet's "Spring Celebration" menu.


Lima Minestrone (Vegetarian Planet, Didi Emmons)

The menu in the back of the cookbook suggested to use fava beans instead of limas for this minestrone. I don't think I'd ever had fava beans before, but I was definitely pleasantly surprised.

2 Tbs. extra-virgin olive oil
1 cup chopped onion
3 garlic cloves, minced
1/2 cup white wine
6 cups Roasted Vegetable Stock [recipe to follow]
2 cups water
2 tsp. chopped fresh rosemary or 1 tsp. dried rosemary
1 1/2 cups fresh or frozen lima beans [or fava]
1 red bell pepper, seeded and cut into 1-inch julienne strips
2 cups corn kernels
1 tsp. salt
1 squeeze lemon juice
1 or 2 dashes balsamic vinegar
fresh-ground black pepper, and more salt, to taste
1/2 cup grated Parmesan cheese, for garnish

1. In a stockpot or large saucepan, heat the olive oil over medium-high heat. Add the onions, and let them cook for 10 minutes, stirring occasionally, or until they begin to brown at the edges. Add the garlic, and cook 1 minute more. Stir in the wine, stock, water, and rosemary. Bring the mixture to a simmer, and cook, covered for 10 minutes.
2. Add the lima beans, red pepper, corn, and salt. Let the soup simmer another 5 minutes. Then squeeze a bit of lemon into the soup, add a dash or two of balsamci vinegar, and stir in the salt and pepper to taste. Serve the soup topped with Parmesan cheese.


Roasted Vegetable Stock

For some reason, I didn't make the same quantity of stock that the recipe said I would make. The recipe states that it will make approximately 4 quarts of stock. I made the 6 cups that was necessary for the soup, but that was it. I used all of the vegetables recommended, but I guess I didn't use enough water since my pot wouldn't hold any more. I have to say though, the flavors were absolutely wonderful.

5 carrots, cut into 1-inch lengths
3 medium onions, quartered
10 garlic cloves, peeled
1/2 butternut squash, peeled and cut into chunks
1 turnip or 1/2 rutabaga, peeled and cut into chunks (optional)
2 red bell peppers, seeded and quartered
3 tomatoes, quartered
2 Tbs. olive oil
1 Tbs. fresh thyme or 1 tsp. dried thyme, or 1 tsp. fennel seeds or any favorite herb
4 1/2 quarts water
1 cup sundried or other dried tomatoes

1. Preheat the oven to 400. Put all the fresh vegetables (including the garlic) into a large roasting pan or two smaller roasting pans, and toss them with the olive oil and thyme or other herb. Roast the vegetables for 1 hour.
2. Transfer the hot vegetables to a large stockpot, and add the water and the dried tomatoes. Simmer gently for 1 hour.
3. Strain the stock. When it has cooled, cover it, and refrigerate it for up to 1 week. The stock freezes well, but be sure to allow room in the container for expansion.
Note: For a quick but tasty soup, puree the strained vegetables in a food processor, and sieve them. Then add 4 to 5 cups of the stock, some light cream, and salt and pepper to taste. Serve it up.


Pappardelle with Asparagus and Herbed Cream (Vegetarian Planet, Didi Emmons)

To stick with our homemade theme, we made the pasta too. Don't be afraid--making pasta is easier than it seems. And boy, was this pasta delicious.

Pasta
1 lbs. fresh pasta sheets, cut into 1 1/2-inch-wide strips, or the following 3 ingredients:
2 cups unbleached white flour
2 fresh eggs, beaten
about 3 Tbs. water

1/2 lbs. asparagus
3 Tbs. butter
2 cups sliced onions
2 garlic cloves, minced
3 Tbs. unbleached white flour
3 cups whole milk or low-fat milk
1 Tbs. fresh thyme leaves, or 1 tsp. dried thyme
1/2 tsp. salt, or more, to taste
fresh-ground black pepper to taste
1 squeeze lemon
1 1/2 cups (1 15-oz. can) cooked and rinsed cannellini beans
2 Tbs. chopped dill
1 cup grated Parmesan cheese
Shaved Parmesan cheese (optional)

1. If you are making your own pasta: Put the flour into a large bowl, and make a well in the center. Add the beaten eggs, and, stirring with a sturdy wooden spoon, gradually blend the surrounding flour into the eggs. Stirring continuously, add enough water to form a dough that is stiff, not sticky, but not too hard, either. Put the dough onto a floured work surface, and knead the dough for at least 5 minutes. Transfer it to a plate, and refrigerate the dough for at least 30 minutes. [Or, you can use a food processor by placing the flour and eggs in the food processor and slowly add the water while running the processor until a ball forms.]
2. Roll the pasta very thin, by hand or by machine. Cut the pasta into long strips about 1 1/2 inches wide.
3. Break the tough ends off the asparagus, and cut the spears diagonally into 1 1/2-inch lengths.
4. Bring a large pot of salted water to a boil. Fill a large bowl with cold water. Add the pasta to the pot, and cook it about 1 1/2 minutes, until it is tender. Lift the pasta from the water with a sieve, and put the hot pasta into the bowl of cold water. Keep the water in the pot boiling. Blanch the asparagus for 1 minute, then drain it and rinse it with cold water.
5. Make the cream sauce: Heat the butter in a heavy saucepan. Add the onions, and saute them, stirring occasionally, until they have softened, about 5 minutes. Add the garlic, and saute, stirring often, for 5 minutes more. Add the flour, and cook, stirring often, for 1 minute. Whisking constantly to avoid lumps, slowly add the milk, 1/2 cup at a time. Add the thyme, and simmer the sauce for 10 minutes, stirring every now and then. Add the salt and pepper and a squeeze of lemon. Take the pan off the heat. (At this point you can transfer the sauce to an airtight container and refrigerate it for up to 2 days.)
6. Just before serving, reheat the sauce gently in a large pot, and add the pasta, the asparagus, and the cannellini beans. Heat the contents thoroughly, tossing them once or twice, then add the dill and the grated Parmesan cheese. Taste, and add more salt and pepper, if you wish. Garnish with shaved Parmesan cheese, if you like, and serve.


Coriander-Honey Dressing (Vegetarian Planet, Didi Emmons)

We dressed just simple Romaine lettuce hearts with this sweet and tangy dressing. Even the pickiest of eaters with eat their salad when this dressing is served.

1 1/2 tsp. coriander seeds
1 1/2 tsp. Dijon mustard
1 Tbs. honey
1 small garlic clove, minced
3 Tbs. lemon juice (from about 1 small lemon)
3/4 cup canola or mild olive oil
salt and fresh-grond black pepper to taste

1. In a small, dry skillet over medium heat, toast the coriander seeds until they are fragrant, shaking the pan constantly. This should take 2 to 3 mintues.
2. Grind the coriander in a spince mill. Then put the coriander into a medium bowl, and add the mustard, honey, garlic, and lemon juice. Place a damp, folded kitchen towel under the bowl to secure it in place. Begin whisking the mixture while slowly pouring in the olive oil, in a stream the width of a pencil. Season with salt and pepper. Store the dressing in a covered container in the refrigerator. It will keep for up to 1 week.

The Most Perfect Pasta Salad

For some unknown reason, we keep receiving Martha Stewart's Everyday Food Magazine. I decided to flip through it and found this amazing looking pasta recipe. It was even better than I had anticipated! The recipe calls for shredded chicken. To make it vegetarian-friendly, we simply omitted the chicken and added sauteed portobella mushrooms and spinach to the mix. The yogurt, raisins, and almonds combine perfectly with the whole wheat pasta, parsley, spinach, and mushrooms to make a satisfying and complete meal.


Pasta Salad with Chicken, Raisins, and Almonds (Everyday Food: A Martha Stewart Magazine, July/August 2009)

coarse salt and ground pepper
8 oz. whole-wheat penne rigate (or other short pasta)
2 1/2 cups cooked shredded chicken
1 cup plain low-fat yogurt
1/2 cup golden raisins (optional)
1/2 cup coarsely chopped fresh parsley
2 Tbs. toasted almonds, coarsely chopped
1 tsp. finely grated lemon zest, plus 2 Tbs. fresh lemon juice

1. In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/4 cup pasta water. Drain pasta, then rinse under cold water to stop the cooking.
2. In a large bowl, stir together pasta, chicken, yogurt, raisins (if using), parsley, almonds, lemon zest, and lemon juice. Thin sauce with pasta water if needed. Season with salt and pepper. (To store, refrigerate, up to 1 day.)

I Love Pasta!

Adam and I have definitely been in the habit of making our own pasta lately. It's just way better than anything you can buy in the store. And, if you have an electric pasta maker, it's a cinch. This time we made half whole wheat pasta and combined it with patty-pan squash, sun-dried tomatoes, roasted garlic, and parsley in an olive oil, butter sauce. Fantastic is all I can!

If you look back at my "Impress the Guests" blog in February, it will have the pasta directions. If you don't have the machines to make the pasta, don't hesitate to use the fresh pasta from the grocery stores.


Patty-pan Squash and Sun-dried Tomato Pasta

1 package or recipe of pasta
10-12 patty-pan squash, quartered
6 sun-dried tomatoes, sliced thinly
1 head garlic, cloves peeled and separated
1/4-1/3 cup parsley, chopped
a few Tbs. olive oil
1-2 Tbs. butter (as much as you feel comfortable using)
salt and freshly ground pepper, to taste

1. Wrap the cloves of garlic in aluminum foil and drizzle a bit of olive oil over them. Place in a preheated 350 oven for approximately 40 minutes or until golden brown.
2. Prepare pasta to package directions. If you are using fresh pasta, generously salt the water.
3. In a medium sized skillet over medium heat, add the olive oil and squash. Saute the squash until slightly softened and browned. Add the sun-dried tomatoes, butter, roasted garlic, and parsley. Allow the butter to melt completely, then toss the pasta with the mixture. Salt and pepper to taste. Drizzle with a bit more olive oil if the pasta looks too dry. Serve and enjoy!

A Must

This simple pasta dish is possibly one of the best things we've made recently. We were looking for something easy and fresh, and that's exactly what this dish is. Every component, from the zucchini and tomatoes to the mint and almonds, combine to create pasta perfection.


Pasta with Zucchini and Toasted Almonds (Cooking Light, June 2009)

2 cups cherry tomatoes, halved
2 Tbs. minced shallots
1 tsp. minced fresh thyme [we just used dried]
2 tsp. fresh lemon juice
3/4 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 tsp. sugar
5 tsp. extra-virgin olive oil, divided
1 (9-oz.) package refrigerated linguine
1 1/2 tsp. bottled minced garlic
3 cups chopped zucchini (about 1 lbs.)
3/4 cup fat-free, less-sodium chicken broth [or vegetable broth]
3 Tbs. chopped fresh mint, divided
1/3 cup (1 1/2 oz.) grated fresh pecorino Romano cheese
3 Tbs. sliced almonds, toasted

1. Combine first 7 ingredients in a medium bowl. Add 2 tsp. oil, tossing to coat.
2. Cook pasta according to package directions, omitting salt and fat. Drain well.
3. Heat a large nonstick skillet over medium-high heat. Add the remaining 1 Tbs. oil to pan, swirling to coat. Add garlic to pan; saute 30 seconds. Add zucchini; saute 3 minutes or until crisp-tender. Add broth; bring to a simmer. Stir in pasta and 1 1/2 Tbs. mint; toss well. Remove from heat; stir in tomato mixture in each of 4 bowls; top evenly with remaining 1 1/2 Tbs. mint. Sprinkle each serving with 4 tsp. cheese and 2 tsp. almonds.