If you love tomatoes, this pasta has a wonderfully intense tomato flavor from a red vodka sauce, fresh heirloom cherry tomatoes and sun-dried tomatoes. I added roasted eggplant and zucchini to the dish and finished it off with burrata, basil and parmesan. You can use any short pasta that you like and serve with grilled chicken if you need a protein, a nice green salad and some crusty bread.
- 1 lb curly short pasta of choice
- 1 medium eggplant, 1/2 inc dice
- 2 zucchini, 1/2 inch dice
- 2 pints heirloom cherry tomatoes, or red is fine
- 1/2 cup julienned sun dried tomatoes,(drained if using oil brined)
- 1 4 oz ball of burrata
- 1 bunch basil, julienned, plus more for garnish
- 1/2 cup grated parmesan, plus more for serving
- 4 tablespoons olive oil, approximately
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 2 teaspoons greek seasoning
- kosher salt and…
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While traditional red sauce is great, this pasta relies on the slightly more intense flavor of sun dried tomatoes for its flavor base. It also has some wine, stock and cream to round it out. At my local market, Central Market, I can buy some very tender sun dried tomatoes that are a perfect texture and not marinated in oil. I prefer these tomatoes to the jarred variety. For the sausage, I like to use a sweet Italian sausage and add some fennel seeds to highlight the flavors. Fresh basil at the end adds a nice pop of color and bright flavor to finish the dish.
- 16 oz paccheeri (or any large tubular pasta)
- 1 lb sweet (mild) Italian sausage, casings removed
- 2 medium shallots, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1/4 cup dry white wine
- 11/2 cups chicken stock
- 1 cup cream
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This recipe is a change from the traditional meatball recipe. The meatballs and sauce are great with pasta, but taste great over rice as well. The chicken meatballs are a little on the wet side when you roll them, but this helps to keep them a bit more tender during the cooking process. I bake the meatballs which is a bit healthier than frying, but you could fry them as well if you desire. Serve with plenty of extra parmesan cheese for an enjoyable family dinner.
Makes about 24 hearty meatballs, serves 4-6
- 2 lbs ground chicken
- 3 slices cooked, chopped bacon
- 1/4 cup finely chopped sun-dried tomatoes
- 1/4 cup grated parmesan, plus more for serving
- 2 large eggs, gently beat
- 4 minced scallions
- 3 cloves minced garlic
- 1/4 cup finely chopped basil
- 1 thick slice Italian bread (crusts removed), soaked in milk
- kosher salt and…
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- 8 ears of corn
- 1 Parmesan rind (about 4 ounces; optional)
- 2 sprigs thyme
- 1 bay…
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Polpette are meatballs
Meatballs are served as a main dish or in soups all throughout Italy. Almost every country in the world has their own version of a meatball. Italian-Americans created their own main dish of meatballs served with spaghetti, which is something I had never seen before in Italy.
With this recipe, I remembered how much I loved these little treats that mamma used to make for me when I was a little kid, so I wanted to create something with a little surprise in the middle, that would be fun and delicious for both kids and adults.
Pan fried meatballs are an Italian classic made with beef and/or pork, with Pecorino Romano, parsley and garlic and breadcrumbs. With this recipe, I made them into small oval shapes and filled them with fresh mozzarella, so when you bite into them, they ooze out with the creamy cheese.
Served with an arugula…
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I can’t believe I forgot to toss in a recipe for plain polenta for Memorial Day. All US Holidays are opportunities for me to put in cross-over Italian cultural plain dishes and I can just remember thinking every Memorial Day how lovely it was that people could all get together and pray as a nation about being the same people. And I wouldn’t so much each polenta then, I mean, that happens all year long on odd days here and there, (cream of wheat is known as semolina, so yes, I also have a bowl of semolina from time to time, but I prefer polenta), but for the sake of the argument, I think polenta (as well as semolina) could be a solemnized appetizer or breakfast, you know, alongside of a very important breakfast muffin and a BBQ brunch.
This is really a delicious dish that makes you think about putting aside your cream of wheat comfort days and taking this on instead before you decide whatever else happens in the kitchen that day.
But for some reason, the recipe naturally assumes everyone knows how to make besciamella (white sauce) and no, this is probably not even a laughable assumption anywhere outside an Italian gourmet kitchen, I mean anywhere in the world.
So beneath this is a link to a besciamella (white sauce) on Saveur magazine online, that, hopefully, fits the needs for this excellent and creamy sausage mac & cheese.
Today’s post is about every cloud having a silver lining when dinner needs to be made.
The ‘cloud’ in question was the lack of an ingredient – proper, nice locally grown romanesque courgettes/zucchine such as the ones shown in the photo above. The ‘silver’ turned out to be my having to add asparagus to the recipe, in order to bolster the overall taste, and the result is the recipe I am writing about today.
It is very easy to find the romanesque cougettes where I live, the markets and veggie shops sell them all the time (sometimes even when they are theoretically out of season). It just so happened that for various reasons of busyness and business, I had to perforce opt for my least favourite place for sourcing vegetables – the supermarket. You should have seen my face, I was hardly able to contain a surly stance as I…
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Soya Tikki is a popular Indian snack item relished almost all over the country. This mouth-watering snack is rich in protein and fibre. It is easy to cook and can be prepared at home. Soya Tikki can also be purchased from various food stores.
Ingredients of Soya Tikki
- Soya paneer, half kg
- Soya flour, 100 gm
- Potatoes, four to five
- onion (finely chopped), one or two
- Ginger (grated), two tsp
- Peas (shelled), half cup
- Coriander leaves (finely chopped), half cup
- Green chillies (finely chopped), two tsp
- Red chilli powder, one tsp
- Cumin seed powder, two tbsp
- Coriander (dhania) powder, two tsp
- Cloves (ground), one tsp
- Salt to taste
- Cooking oil, as required
Read more :Soya Tikki, Indian Snack
For some reason, wrapping food in puff pastry has become a sign of classy, luxurious, up-market dining. Whilst anything wrapped in puff pastry is clearly luxurious and decadent, I would not go as far as saying it makes a dish classy. There is a bizarre mystique surrounding this pastry, most likely because it is such a nightmare to make, but in a society where we can walk into almost any supermarket and buy it premade (who actually has time to make puff pastry from scratch…) the grand dinners you see at restaurants can easily be recreated at home.
The term “en croute” means in pastry and as such, can really be applied to any food that is cooked in a pastry shell. Boeuf en croute – otherwise known as Beef Wellington – another classic ‘posh’ dish that is incredibly simple to make. Originally, hot water crust or shortcrust pastry…
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I thought that I didn’t like custard tarts. It turns out that I was just unfortunate enough to have never tried these absolutely divine creations. A rich, cinnamon and vanilla egg custard encased in shatteringly crisp, flaky pastry turns out to be just thing to make you feel better after a stressful day… or anytime to be honest.
Pastéis de nata were born of convenience. Catholic monks at the Jerónimos Monastery used egg whites to starch clothes and, as you may imagine, they got through a lot of them. To avoid wasting the yolks, the monks baked them into cakes and pastries. In an attempt to earn some money to prevent their monastery being closed the monks joined with the local sugar refinery to sell small custard tarts. The monastery still closed (in 1843) and the recipe was sold to the owner of the sugar refinery who opened the Fábrica…
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Croissants tend to be quite hit and miss when you buy them. In most cases, they are never as good as you remember – too dry, not flaky enough, lacking in ‘yum’ etc. The best way to avoid disappointment is to make them yourself… and it isn’t even that difficult! The main ingredient in making croissants (or any kind of viennoiserie for that matter) is time. The time spent physically making the dough is only about an hour and the rest is just waiting around letting the yeast and the fridge do their thing.
Viennoiserie could be described as the love child of puff pastry, bread and cake. A combination of everything good about baking, it’s a yeasted dough enriched with sugar, fat and egg and is often laminated. Because of this, you end up with the flavour from the yeast, fats and sugar; the flake of a laminated pastry…
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The classic chocolate chip cookies to satisfy your sweet tooth.
Total time: 40 minutes
Serving: 25-30 cookies
1 cup softened butter
1 cup white sugar
1 cup brown sugar
2 tsp vanilla extract
1 tsp baking soda
½ tsp salt
3 cup flour
1 cup Choco chips
1 cup cut chocolate bar, it will look like thick flakes
1 cup Hazelnut, or any kind of nuts you like.
- Pre-heat oven to 180 degrees Celcius.
- In a large bowl, mix the dry ingredients: flour, salt, and baking soda.
- In another large bowl, use a hand-mixer combine butter, white sugar, and brown sugar.
- Add in eggs and vanilla extract.
- Slowly add in the mixed flour. Combine well.
- Lastly, throw in the choco chips, chocolate flakes, and hazelnut/other nuts.
- Make a small ball of cookie dough on…
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Who loves Brownie? I love it and I have been craving it. So I made this the other day and it’s gone in minutes! J Well, I didn’t eat it all by myself of course, but It was so delicious that I wanted to eat it for all my meal. It is not too sweet and the homemade whipped cream completed the dessert package.
Total Time: 1 hour
Serving: 10-12 pieces
200 g Butter
250 g Dark Chocolate bar
200 gr Sugar
3 Eggs, separate the white and yolk
75 gr Flour
60 gr Chopped
250 gr Heavy
30 gr Sugar
1 pack Whipped cream stiffener (Sahnestiff)
- Pre-heat oven for 180 degress. Grease all corner of 24-26 cm baking pan with butter, and lay a cut baking paper on the bottom.
- Mix white egg using electric mixer for about
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Spinach has a high nutritional value, especially when fresh, frozen, steamed, or quickly boiled. Spinach is a rich source of vitamin A, vitamin C, vitamin K, magnesium, manganese, iron and folate; and a good source of the B vitamins – riboflavin and vitamin B6, vitamin E, calcium, potassium, and dietary fiber.
(Source of Information: Wikipedia)
Leeks are a new discovery of mine. I only started using leeks in my cooking as recent as a couple of years ago. To me leeks were just another form of green onions so I didn’t bother with them much. But then Hitesh and Anjali picked up a bunch of leeks from the farmer’s market one day, and asked me to make something with it. I looked up a few recipes and picked the easiest one to make which happens to be soup.
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Last weekend was one of my twin’s Rani’s cello recital. It was a rainy chilly cloudy day on this May morning when Rani had her recital, but that didn’t take away from the beautiful music played by all the student musicians which was held at a charming intimate church venue in Menlo Park.
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When I bought some early season plums at the store, I was a bit disappointed with their flavor. As cooking, or baking, intensifies the flavor of unripe fruit, my solution was to use them in a cake. The fact that fruit cakes are my favorite, only added to the motivation.
This time I decided to top the cake with the fruit, but also to add some of it to the batter itself. To make things even more interesting, I spiced the cut fruit with a hefty amount of cinnamon, and flavored it with maple syrup, which compensated a bit for their somewhat bland flavor. I also added some almond meal to the batter, which gave the cake a nice crumbly texture, and scattered slivered almonds on top, for some crispy texture and nutty flavor.
The cake came out very tasty, moist and fragrant, with a nice balance of mild sweetness…
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Grilling kale may sound like the most obnoxious hipster unnecessary culinary way to ruin a perfectly wonderful vegetable…but let the grill masters hate, it steals the show.
Ingredients: (serves 4 adults as a side dish)
- 2 bunches of Lacinto Kale
- Olive oil
- 1/4 cup Plain greek yogurt
- 1 lemon
- 2 cloves garlic – finely chopped
To make the dressing, mix 1/4 cup plain greek yogurt (any amount of fat content in the yogurt is fine, but make sure it’s greek yogurt otherwise the texture will be weird), the juice from 1 lemon (roughly 3-4 tablespoons), 3 tablespoons olive oil, 2 finely chopped cloves of garlic, and 1/4 teaspoon each of salt and pepper. Mix thoroughly and set aside.
[Note: these are the base ingredients for any super delicious yogurt-based salad dressing. When I’m making this dressing for other salads with more delicate greens, I’ll often add 1-3 tablespoons…
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This is one of our dad’s favorite dishes to order when we go out for Vietnamese food, and I’ve spent a few years trying to get even remotely close to how good it is at Rice and Noodles (should you find yourself in Lancaster, PA, do yourself a favor and go there). This is my white-girl, 50% legit, satisfying attempt….enjoy.
Ingredients for the salad: (serves 4 as a main dish)
- 2 large chicken breasts
- 1/2 large head of white cabbage
- 3 cups shredded carrots
- 1/2 red onion
- 1 red pepper
- 1/2 cup chopped basil
- 1/2 cup chopped cilantro
- 1/2 cup chopped mint
- 2 shallots
- Vegetable oil
- 1/2 cup roasted peanuts (salted or unsalted)
Ingredients for the sauce:
- 1/4 cup fish sauce
- 3 garlic cloves, minced
- 1 teaspoon red chili flakes
- 2 teaspoons rice vinegar
- 1 teaspoon sugar
- 1/2 cup water
- 2 tablespoons fresh lime juice
Make the sauce: First…
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At first glance there doesn’t seem to be much to this recipe and in truth, there isn’t.It’s basically just a recipe for seasoned shrimp. Officially labeled Spicy Portuguese Shrimp with Garlic, I think this dish is a highly versatile base for any number of recipes. In the magazine they recommend serving it as is, with toast, which I feel is an outstanding appetizer option, but lacks in the entrée department. In the end I opted to serve it over brown rice, but alsotried a couple of the shrimp crostini style, much to my satisfaction. As I said, a great appetizer. If served over rice or noodles this recipe could use some vegetables. I haven’t done that yet, butfeel it would be a great opportunity to cater to your tastes. Options include…
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My roommate for life has a thing for pasta primavera. To be honest, I’ve never totally understood it. Given a choice, I would order pretty much any other type of pasta dish, every time, hands down. BUT, I love him, so recently I thought I would try my hand at making it at home. I’m delighted to say, it was awesome.
One of the things I don’t like about pasta primavera is that it always seems kinda dry and boring. To combat that, and with total disregard for health, I added some creme fraiche to this dish and it made it just decadent enough while retaining that light and fresh vibe that I think makes pasta primavera a winner. Technically you should make this dish during the spring to pay homage to the italian word for spring and also to use what’s seasonal……but we live in a bizarre time where…
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