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Cookalong - #24 Pasta

ann_t
9 years ago
last modified: 7 years ago

Cookalong #24 ----------PASTA!!!!!!!
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Posted by wizardnm (My Page) on
Mon, Mar 22, 10 at 10:09

Pat T has picked our new Cookalong topic~~~~~ PASTA!

Please post your favorite T+T recipes, if you have a picture include it. Don't be shy, everybody love's PASTA!
We need a lot of recipes...I have a special idea to use them with.

Please note: I'll be out of town over Easter, so I'll draw a new name and set up Cookalong 25 on Tuesday, April 6.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Watch for my Pasta Party Invitation!!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Nancy

Here is a link that might be useful: Link to Cookalong #23----Cranberries
Follow-Up Postings:

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Posted by angelaid (My Page) on
Mon, Mar 22, 10 at 11:55

I'm absolutely hooked on Donna's Sun Dried Tomato Cream Sauce lately. First time I tried it with the salmon. Last week was with shrimp and angel hair pasta. Week before that was chicken, bow tie pasta and broccoli florettes. It is awesome!

SUN DRIED TOMATO CREAM SAUCE

3 Tbsp butter
1/2 cup finely chopped onion
2 garlic cloves, minced
1/2 cup sun-dried tomatoes, minced
2 cups heavy cream (we're a bit "fluffy", so I sometimes substitute 1 cup fat free half & half for 1 cup of the cream)
salt and ground black pepper to taste
1/4 cup dill, chopped (adjust if this is too strong a dill taste for you)
2 salmon filets
Freshly grated Parmesan cheese

Cook pasta. Drain, reserving some of the cooking water.

While the pasta is cooking:

Melt butter in large skillet over medium heat. Cook onion until soft and lightly browned, about 5 minutes. Stir in garlic and sauté about 1 minute. Stir in sun-dried tomatoes and cream. Simmer until slightly thickened. Add poached salmon (flaked) and dill.

Pour the sauce over the pasta, add salt and pepper. Toss. If the sauce is too thick, you can thin it with some of the reserved pasta cooking water or a bit of milk. Top with parmesan.

This makes 2-3 very generous servings, depending on how "saucy" you like your pasta. DH likes lots of sauce.

***

Another one I've made several times that DH loves:

Spicy Chicken Pasta

4 cups rigatoni pasta (uncooked)
4 TBSP. good olive oil
1 1/4 lbs. mild or spicy Italian chicken sausage
1 cup chopped sun dried tomatoes (packed in oil)
3 cups chopped fresh spinach (I used 4 cups)
1 cup chopped red onion
4 cloves minced garlic
1 tsp. Italian seasoning
1/4 tsp. red chili flakes (cayenne pepper works)
1 1/2 to 2 cups shredded Italian blend cheese (I used a combo of grated mozzarella, asiago and provolone)

Cook the pasta as per pkg. directions, drain, place in a large bowl and set aside. Cook the sausage and when cool enough to handle, slice into 1/2 inch pieces. Set sausage aside. Saute onion and garlic in 4 Tbsp. olive oil until tender, add sliced sausage back into the pan along with the chopped sun dried tomatoes and spinach and cook for about 5 minutes or so. Toss all into the cooked pasta along with the cheese and spices. Season with salt and pepper to taste. I add some of the oil from the tomatoes to moisten it. Mix all together well and spread the noodle mixture into a 9 x 13 glass baking dish and sprinkle with more cheese if desired. Cover well with foil and bake at 325 degrees for 25 to 30 minutes, or until cheese is melted. Serve immediately and enjoy!

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Posted by sally2 (My Page) on
Mon, Mar 22, 10 at 12:42

Hello, my name is Sally and I'm a pasta-holic! Y'all are nothing but enablers!

Actually, I rarely follow a recipe when I'm just throwing together pasta for a quick meal, but I do like to occasionally pull out the pasta roller and make some pasta from scratch. I don't do it often enough to get good at it, though. Just like making bread - I want to practice and practice making pasta and bread till I get it right, but then I just have to work out harder and harder! lol

I'll have to find some recipes I haven't already posted. I looked for some that I've made before and really liked, but I think I've posted them for previous cook-a-longs or on other threads.

Sally

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Posted by chase (My Page) on
Mon, Mar 22, 10 at 12:45

Oh I love Pasta, I mean really love it so I'm hoping for lots of recipes.

Here is a recipe for ravioli that I invented myself and even managed to document. If I do say so myself they are delicious and very easy to make.

Ravioli With Ricotta And Prosciutto

1/2 cup prosciutto -- Diced
1 tablespoon extra-virgin olive oil
1 large garlic clove -- minced
1 shallot -- minced (green onions would do fine)
1 cup ricotta
1 cup Parmesan -- Freshly Grated
1/2 cup Asiago -- grated
1/2 cup frozen spinach -- thawed and
-squeezed dry
1 egg
nutmeg
salt and pepper
won ton wrappers (or fresh
-pasta)

Saute the prosciutto in the extra-virgin olive oil just until softened.
Add the garlic and shallot. Saute until limp but not browned.
In a bowl combine ricotta, Parmesan, Asiago, egg, spinach, nutmeg, salt and pepper. Add prosciutto mixture.
Place a spoonful of the mixture on top of a won ton wrapper,
wet the edges. Place another wrapper on top and seal the edges.
Alternatively you can fold the wrapper over the filling to form a triangle. I often use a pastry crimper to trim the edges.
Place the filled raviolis in boiling salted water. They don't take very long to cook. They float and become slightly translucent.

Serve with a light tomato sauce or a browned butter

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Posted by wizardnm (My Page) on
Mon, Mar 22, 10 at 12:46

I've always felt that as long as I had a pound of ground beef I could come up with something for dinner... it might not be gourmet but it good and satisfying.

This recipe is easy to embellish, I've added mushrooms, peppers, onions, alone or in combination, over the years. Mexican or Italian seasoning change it up too!

Cheesy Beef Noodle Casserole

2 cups cooked egg noodles
1 pound ground beef
1 can (15 oz.) tomato sauce
1-2 cloves garlic, minced
salt and pepper
1 package (4 oz.) cream cheese, softened
1 cup sour cream
2 green onions, chopped
1 cup grated cheddar cheese

Preheat oven to 350*. Spread cooked noodles in the bottom of a medium casserole dish (2 quart). In a frying pan brown ground beef and garlic. Drain and discard fat. Add tomato sauce to the meat, heat and simmer for 15 minutes. Season with salt and pepper to taste. Pour meat mixture over the noodles in casserole dish. In a small bowl combine the cream cheese with the sour cream and mix until smooth. Stir in green onions. Spread over meat mixture. Sprinkle cheddar cheese over top of the cream cheese. Bake, uncovered, for 35 minutes.

Nancy

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Posted by caliloo (My Page) on
Mon, Mar 22, 10 at 12:49

This is one I made up a few months ago and felt it was worth writing down.....

Creamy Garlic Pasta with Crimini and Turkey Sausage

Serves 4.
1 cup canned low-salt chicken broth
3/4 cup fat free ½ and ½
3 large garlic cloves
1/4 teaspoon dried crushed red pepper
1/2 cup freshly grated Parmesan cheese

1 tablespoon butter
12 ounces crimini or button mushrooms, cut into 1/2-inches pieces

12 ounces penne or other tubular pasta

1 1/2 cups frozen green peas, thawed (HA! Added to mine only)
1 lb Italian style turkey sausage
Additional freshly grated Parmesan cheese

Bring broth, cream, garlic, and crushed red pepper to boil in medium saucepan. Reduce heat and simmer until liquid is reduced to 3/4 cup, about 20 minutes. Remove from heat. Mix in 1/2 cup Parmesan cheese; cover and keep warm.
Melt butter in large nonstick skillet over medium-high heat. Brown sausage (sliced or chunked) add mushrooms; sauté until brown and tender, about 8 minutes. Remove from heat.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.

Drain pasta and return to pot. Add cream mixture, mushrooms and peas and stir over low heat until well coated with sauce, about 3 minutes. Cover and let stand 1 minute. Transfer to bowl. Serve, passing additional Parmesan cheese separately.

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Posted by canarybird (My Page) on
Mon, Mar 22, 10 at 13:47

This is a favourite one from Marilyn, who posted it years ago and said the source was Tyler Florence’s Real Kitchen cookbook. I've made it many times since and for our dinner today.
I used whole wheat pasta and since I had a big piece of fresh goat cheese I used that instead of Feta. I also used bacon as did Marilyn.
This is so good it's hard to not have second helpings. It's real comfort food!

Here's the recipe...the notes within the recipe are hers, the photo is mine from today's dinner:

Spaghetti with Peas & Pancetta

1/2 (8 ounces) pound spaghetti (I used 6 ounces linguini)
Extra-virgin olive oil (I omitted this)
6 ounces pancetta or thick-cut bacon, diced (I used bacon)
1 onion, minced
1 bay leaf
1 cup sweet peas, frozen or fresh (I used frozen)
1 ounce goat cheese (I used Feta cheese)
1/2 cup freshly grated Parmigiano-Reggiano (I used 1/3 cup)
1/4 cup chopped fresh flat-leaf parsley
Freshly ground black pepper
1/4 cup fresh basil, hand torn

In a large stockpot, cook the spaghetti in plenty of boiling salted water.

At the same time, heat a 2-count drizzle of olive oil (I didn’t do this because I used bacon) in a large skillet over medium-low heat. Add the pancetta (bacon), and stir it around.
When the fat starts to render, after about 3 minutes, add the onion and bay leaf.

Cook and stir until the onion caramelizes, about 10 minutes (it took longer). (I drained off the bacon fat.)
Now add the peas and cook for 2 minutes just to heat them through.

Drain the pasta, reserving 1 cup of the starch water for the sauce.
Fold the goat (feta) cheese into the hot pasta and give it a toss so it melts. Scrape the pancetta, onions, and peas into the pasta pot (toss the bay leaf).

Add the Parmigiano, parsley and lemon juice (I left out the lemon juice).
Slowly pour in the reserved pasta water to dissolve the cheese and thin it out to a sauce consistency.

Hit it with a healthy dose of olive oil and quite a few turns of freshly ground black pepper to give it bite.

Return the noodles to the pot and gently toss to coat in the sauce. Split the pasta between 2 large bowls and shower it with the shredded basil.
(I tossed the basil in the pasta in the pot before serving). I garnished leftovers with extra feta cheese.

Marilyn (DanaIN)
************************************

SharonCb

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Posted by doucanoe (My Page) on
Mon, Mar 22, 10 at 14:18

Oh yeah...pasta is one of my (many) weaknesses!

Here are some favorites of ours.

This one I came up with inspired by a pasta salad I had at Dayton's Marketplace deli....now long gone.

Greek Style Pasta Salad

1lb pasta, shells or farfalle work well
3 stalks celery, chopped
1 can black olives, sliced
1 large tomato, chopped
1/2 c chopped red pepper
1c mayonnaise
1/2c Italian dressing
6-8oz crumbled feta cheese
4oz grated parmesan cheese
Oregano to taste
Black pepper to taste

Cook pasta per package directions, drain. Place pasta in bowl with celery, olives, tomato and pepper.
In small bowl combine mayonnaise, Italian dressing, parmesan, oregano and pepper, gently fold in feta. Toss with pasta and vegetables, chill until ready to serve.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

And another I came up with based on a pasta dish they used to serve at TGI Fridays. Recently it seems to me that their food has gotten really bad, but it used to be good!

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Mediterranean Pasta

Marinara:
3T olive oil
1/4 c chopped onion
3 cloves fresh chopped garlic
½ tsp salt
½ tsp sugar
¼ tsp pepper
1 T dried basil
1 28-oz can tomato puree
1/4 c dry red wine

Saute onions and garlic in olive oil until onions are translucent. Add remaining ingredients and simmer for 15 minutes.

1lb cavatappi, cooked
1 oz olive oil
8 oz sliced mushrooms
1 tomato cut in large dice
½ each red and green pepper cut in large dice
12 oz jar marinated artichoke hearts, quartered
½ c sliced black olives
1 tsp dried basil
Pinch salt & pepper
2 cloves fresh garlic, chopped fine
4 oz mozzarella, shredded
1/3 c grated parmesan

Saute mushrooms in oil, add remaining ingredients (except cheeses) and bring to simmer. Place hot cooked pasta in large serving dish, sprinkle with mozzarella, pour hot sauce over all and sprinkle with parmesan. Serve.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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Ravioli in Mushroom-Walnut Cream Sauce
(Based on a recipe from Olive Garden)

Ingredients
1 lb ravioli or tortellini, cooked according to package directions
2 Tbsp extra virgin olive oil
12 oz mushrooms, sliced
1/4 cup walnuts, chopped
1-1/2 cup heavy whipping cream
1/4 tsp black pepper
1 1/2 cups freshly grated Parmesan cheese
Procedures
HEAT olive oil in large skillet over medium heat. Sauté mushrooms and walnuts until mushrooms are golden brown. Add heavy cream stir frequently for 5 minutes, until sauce has slightly thickened. When cream stops simmering, turn heat to warm. Add pepper and Parmesan cheese; stir until sauce is smooth. Do not boil.
DRAIN pasta and place on a serving plate. Pour sauce over pasta.
GARNISH with parsley. Serve immediately.

I have lots more, but will have to try to add more later....gotta run!

Linda

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Posted by denise8101214 (My Page) on
Mon, Mar 22, 10 at 19:17

Link to all the other cookalongs.

Here is a link that might be useful: All the other cookalong links
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Posted by kathleenca (My Page) on
Mon, Mar 22, 10 at 19:32

We're getting together with friends in about three weeks to play cards. I've already planned to make:

Rotini Pasta with Smoked Ham, Vegetables and Three Cheeses
4 servings

12 oz rotini or fusilli pasta
1/4 c (1/2 stick) butter
1/4 lb smoked ham, cut into matchstick-size strips
1 large carrot, cut into matchstick-size strips
1 small zucchini, cut into matchstick-size strips
1/2 c sliced mushrooms
1 c whipping cream
1/2 c grated Swiss cheese (about 2 oz)
1/2 c grated Cheddar cheese about 2 oz)
1/4 c freshly grated Parmesan cheese about 1 oz)
Pinch of ground nutmeg
additional grated Parmesan cheese
Chopped fresh parsley

Cook pasta in large pot of boiling salted water until tender but still firm to bite.
Meanwhile, melt butter in large heavy skillet over medium heat. add, ham, carrot, zucchini & mushrooms; saute until vegetables are crisp-tender.
Add cream & simmer until slightly thickened, about 3 minutes.
Combine Swiss, Cheddar & 1/4 c Parmesan in small bowl. Add to sauce by handfuls, stirring until melted after each addition.
Stir in nutmeg.
Drain pasta. add to sauce & toss to coat. Transfer pasta & sauce to large bowl. Sprinkle with additional Parmesan & parsley & serve.
This recipe came from the Bon Appetit & Jamaica Inn in Dunedin, FL, about 10 years ago.

o
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Posted by pat_t (My Page) on
Mon, Mar 22, 10 at 21:33

I made this to go with a pork roast last Sunday for dinner. It's wonderful. It's from my friend, Connie.

CONNIE’S BAKED MACARONI AND CHEESE

2 cups uncooked elbow macaroni
1/2 cup butter
1/2 cup flour
1-3/4 cup milk
1 cup sour cream
1/4 cup grated Parmesan cheese
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. dry mustard
2 cups (8 oz.) grated Sharp Cheddar cheese, divided

Preheat oven to 350° F. Cook macaroni in salted boiling water according to pkg. directions. Drain and rinse with cold water. Pour into a 2-quart baking dish.

In a saucepan, melt butter and stir in flour. Cook and stir for one minute. Gradually stir in milk, add sour cream, Parmesan cheese, salt/pepper and mustard. Cook over medium-low heat, stirring constantly, until sauce bubbles and thickens. Stir in half of the Cheddar cheese until melted.

Toss macaroni with remaining Cheddar cheese. Pour sauce over macaroni and mix thoroughly. Bake for 1 hour, uncovered; or until bubbly and brown.

**My note: I only baked it for 40 minutes because I didn't want it to overbake. It was really good and cheesy.

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Posted by sally_grower (My Page) on
Mon, Mar 22, 10 at 22:29

This is my families favorite pasta salad. It makes quite a bit and lasts for a few days and is actually better the 2nd and 3rd day.

Italian Pasta Salad

2-6oz. jars Marinated Artichokes drained, reserving liquid
2-4-½ oz. cans sliced Ripe Olives, drained
8 oz. Mozzarella Cheese, shredded
½ cup Parmesan, shaved
½ cup Flat Leaf Parsley, chopped
½ cup Zesty Italian Dressing (I use more…enough to make it moist)
1 12 oz. package Pasta, cooked (I use Radiator)
7 oz. jar Roasted Red Peppers, drained and sliced
¼ pound Pepperoni, cut into ¼ inch strips
¼ cup Onion, finely chopped
¼ cup fresh Basil, finely chopped

Cut Artichokes into fourth; Set aside.
Combine pastas with all the ingredients including the reserved artichoke liquid adding the artichokes last.

o
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Posted by beanthere_dunthat (My Page) on
Mon, Mar 22, 10 at 23:32

Oh we love pasta! DH says he doesn't eat sweets so he can eat pasta. :)

I don't usually like a lot of cheese, but I gladly make an exception for a mac-and-cheese I got from The Splendid Table. The crunchy cracker topping combined with the creaminess of the dish is my weakness.

21st-Century Mac 'n' Cheese
Serves 4, and doubles easily
8 to 10 minutes prep time; 30 minutes oven time
You could assemble the dish a day ahead to bake when you walk in the door. Make this as rich as you'd like by selecting milk, half-and-half, or heavy cream.

Ingredients:
• 3 quarts salted water in a 4-quart pot
• 1/2 pound (2 cups) imported elbow macaroni or penne pasta
• 1 large egg
• 1 cup milk, half-and-half, or heavy cream
• 1 small garlic clove
• 3/4 medium onion, coarse chopped
• 1 generous cup (5 ounces) shredded good-quality extra-sharp cheddar cheese
• 5 ounces cream cheese, crumbled
• 2/3 cup (3 ounces) shredded Gruyère, Appenzeller, or Manchego cheese
• Generous 1/8 teaspoon red pepper flakes
• Generous 1/8 teaspoon salt
• Generous 1/8 teaspoon fresh-ground black pepper
• Generous 1/4 teaspoon sweet paprika, Hungarian or Spanish
• 3 tablespoons unsalted butter
• 12 saltines, coarse crumbled
1. Bring the salted water to a boil. Drop in the macaroni or penne. Boil, stirring often, until the pasta is tender but still with a little firmness. Drain in a colander.
2. Preheat the oven to 350ºF. Butter a shallow 1-1/2-quart baking dish, and add the cooked macaroni.
3. In a blender or food processor, combine the egg, milk, and garlic. Process for 3 seconds. Add the onion, cheeses, red pepper flakes, salt, black pepper, and paprika, and blend for 10 seconds, or until the onion is cut down to small pieces and the ingredients are blended. Turn the mixture into the dish, folding it into the macaroni. (The casserole could be covered with plastic wrap and refrigerated for up to 24 hours at this point.)
4. To bake, bring the casserole close to room temperature if it has been refrigerated. Melt the butter in a small saucepan, add the saltine crumbles, and coat them with the butter. Spread them over the top of the casserole. Bake for 20 to 25 minutes, or until thick yet creamy. If the top is not golden brown, slip the casserole under the broiler for a minute. Remove it from the oven, let it stand for 5 minutes, and serve.

Source: Excerpted from The Splendid Table's® How to Eat Supper: Recipes, Stories and Opinions from Public Radio's Award-Winning Food Show by Lynne Rossetto Kasper and Sally Swift

My Notes:
-- I ususally double the paprika and hot pepper and use manchego and Cabot extra-sharp chedder.
-- when they say "serves four" I think they mean as a main dish. It makes a lot of mac-n-cheese.
-- I use unsalted saltines (isn't that a contradiction?).

_____

This next one I made a significant change in the ingredients. We don't like peas - at least not as a main flavor -- but I liked the idea of the dish. I'll post the original for those of you who do like peas, and I'll include my changes at the end.

PASTA WITH LEMON CREAM AND PROSCIUTTO

Ingredients:
2 tablespoons (1/4 stick) butter
3 large shallots, minced
3/4 cup low-salt chicken broth
1 cup whipping cream
2 teaspoons grated lemon peel
1 teaspoon grated orange peel
1/4 teaspoon cayenne pepper
2 cups frozen green peas, thawed
2 tablespoons thinly sliced fresh mint leaves
1 tablespoon fresh lemon juice
12 ounces penne pasta
12 thin slices prosciutto
Freshly grated Parmesan cheese

Method:
1. Melt butter in large nonstick skillet over medium heat. Add shallots and sauté until translucent, about 2 minutes. Add broth. Simmer over medium-high heat until mixture is reduced to 1/4 cup, about 2 minutes.
2. Add cream, lemon peel, orange peel, and cayenne. Simmer until sauce thickens slightly, about 3 minutes. Add peas; simmer just until heated through, about 2 minutes. Stir in mint and lemon juice. Season sauce to taste with salt and pepper.
3. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Toss pasta with sauce to coat. Divide pasta among plates or bowls.
4. Drape prosciutto slices atop pasta and serve, passing Parmesan separately. Makes 4 servings.
Bon Appétit
January 2003

My Changes --
-- sub spinach for the peas.
-- omit mint
-- I don't futz about with all that draping business. I just cut the prosciutto into slivers and sprinkle it ove the top.
-- I'm sure heavy cream is divine, but I never have it. I have used both half-and-half and whole milk. Obviously the half-and-half tasted better.

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Posted by skeip (My Page) on
Tue, Mar 23, 10 at 15:48

So simple, so delicious and it's almost Asparagus season:

PASTA WITH ASPARAGUS LEMON SAUCE

1 Pound Fresh Asparagus
2 Tablespoons Kosher Salt
2 Tablespoons Extra Virgin Olive Oil
1 Clove Garlic
3/4 Teaspoon Finely Grated Lemon Zest
Juice of ½ Lemon
Red Pepper Flakes, to taste
Freshly Ground Black Pepper, to taste
1 Pound Penne or other Short Pasta
1/2cup Freshly Grated Parmesan Cheese

Bring a large pot of water to a boil. Cut Asparagus into 1 inch pieces, reserving tips for later. Add the Salt and Asparagus Stems to the boiling water. Cook Stems until very tender, 6 to 8 minutes. Remove with a slotted spoon and shock under cold water.

Add Asparagus Tips to boiling water and cook until tender, 3 to 5 minutes. Remove with a slotted spoon and shock under cold water. Reserve separate from the stems. Do not discard the cooking water!! In a food processor combine the reserved Asparagus Stems, Olive Oil, Lemon Zest, Lemon Juice, Garlic, Red Pepper Flakes and ½ Cup of the Asparagus cooking Water. Process until smooth, season to taste with Salt and Pepper. Transfer to a four quart pot.

Return the remaining Asparagus cooking water to a boil and cook Pasta until al dente, 8 to 10 minutes. Drain and reserve one cup of the pasta water. Add Pasta, Asparagus Tips and ½ Cup reserved Pasta water to the Asparagus Puree. Stir over medium heat until the pasta is tender and the sauce coats it, 3 to 5 minutes. Add more Pasta water if the sauce becomes too dry.

Stir in 1/4 cup Parmesan Cheese. Serve, passing remaining Parmesan separately.

This one the Kids like better than regular Lasagna:

LASAGNA ROLLUPS

8 Lasagna Noodles, cooked
1 15ounce Carton Ricotta Cheese
1 Pound Bulk Italian Sausage
1 10 ounce box Frozen Spinach, thawed and squeezed dry
1 8ounce Bag shredded Italian Cheese Blend
1 Teaspoon Italian Seasoning
Salt and freshly ground Black Pepper, to taste
1 1Pound Jar Alfredo Sauce
1 1 Pound Jar Marinara Sauce

Thaw and drain Spinach in a strainer, squeeze out most of the moisture. Brown and crumble Italian Sausage. Put browned Sausage and juices in strainer and drain well. Stir to combine Spinach and Sausage. In a mixing bowl, place Ricotta Cheese, Spinach / Sausage mixture and half the shredded Cheese. Stir to combine. Season with Salt and Pepper to taste.

In a 9" x 13" baking dish, pour the Alfredo Sauce evenly to cover the bottom of the pan.

Take the Lasagna Noodles one at a time and spoon about 1/4 cup of the filling on top of the noodles, using a spoon, spread the filling evenly over the noodles, dividing evenly among the 8 noodles. Roll up the noodles and place in the prepared baking dish, seam side down. Be sure the rolls are not touching each other. Top with half the Marinara Sauce and sprinkle with the remaining Cheese.

Bake in a preheated 325 degree oven for 20 minutes, or until heated through, and sauce is bubbly. Server remaining Marinara Sauce on the side.

Steve

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Posted by lpinkmountain (My Page) on
Tue, Mar 23, 10 at 18:05

After I finish this huge batch of pasta primavera that I made last week I may never want to eat pasta again.

Here's one I make frequently

Spaghetti al Tonno / Pasta with Tuna Sauce
(from "Cucina Ebraica" by Joyce Goldstein)

Serve 4-5

1 lb. long pasta such as spaghetti
5 TBLSP extra virgin olive oil
1 large onion, finely chopped (about 2 cups) (I rarely use that much, one small onion does it for me)
12 salt packed anchovies, filleted, rinsed and very finely chopped, or 24 olive oil packed fillets (about one 3 oz. jar) drained and very finely chopped (I leave out the anchovies but add black olives, kalamatta if I could afford them)
3 cloves garlic (I use two, I'm not a big garlic fan)
6 TBLSP flat leaved parsley, finely minced (I often use a couple TBLSP dried instead, and saute it along with the onions)
1 can (6 oz) olive oil packed tuna, preferably Italian, drained and broken up (Although I have made it with jarred italian tuna in oil, I usually just use regular old water packed albacore since it's much less expensive, but Joyce says you can also use fresh tuna.)
2 TBLSP capers, rinsed and chopped
1-2 cups chopped canned plum tomatoes (optional according to Joyce but manditory according to Lpink. I sometimes use canned spaghetti sauce in a pinch)
Grated zest of one lemon (optional)
Freshly ground black pepper to taste

Cook spaghetti until al dente according to package directions. Meanwhile, warm olive oil in a large saucepan over med. heat. Saute onion in oil until translucent and tender, 5-6 min. Add garlic and pasta and cook for 1 min. longer. Add the tomatoes, tuna and capers and lemon zest if using. Cook until warm and bubbly and flavors mix.

Add the drained pasta to the sauce in the saucepan. Toss well to coat, then stir for a few mintues to flavor the pasta with the sauce. Sprinkle with pepper and parm. cheese and serve immdiately.

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Posted by lpinkmountain (My Page) on
Tue, Mar 23, 10 at 23:44

That should be "add garlic and PARSLEY" in the directions for that recipe above. My brain has turned to mush in the last year or so. Add the parsely with the garlic and the pasta at the end.

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Posted by caliloo (My Page) on
Wed, Mar 24, 10 at 5:07

I didn;t even consider the wonton ravioli until I read Sharons post.... this is one I came up with a couple of years ago when I was on a Butternut kick.

Butternut Squash Ravioli by caliloo

Filling
1/2-3/4 large butternut squash, peeled,seeded and chopped
1 teaspoon ground nutmeg
¼ lb prosciutto chopped fine
1/2 cup ricotta cheese
salt and pepper

Wonton Wrappers

¾ cup butter
1 ½ tbsp fresh sage

Steam squash until easily pierced with a fork.
Saute prosciutto in a bit of EVO until just warmed through.
Mash squash, and add spices, cheese, proscuitto and salt and pepper. Cool.
Drop a spoonfull of filling in the center of each wrapper, moisten edges with water, and cover with a separate wrapper.
Pinch edges together and refrigerate until needed.
Cook ravioli in boiling salted water for about 3 - 5 minutes, drain, and serve with preferred sauce.

Brown Butter Sage Sauce
3/4 cup of butter in a saucepan over med-high heat until butter turns brown. Take off heat, and whisk in 1 1/2 tbs. of fresh sage. Keep warm on low heat on back burner.

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Posted by sherrmann (My Page) on
Wed, Mar 24, 10 at 15:09

I've been eating this all my life. We always mispronounce it the way my dad did from the old country.

OOLIA ALIA (Alio y aioli)

Spaghetti - 1lb
Extra virgin olive oil - 1/4 to 1/2 cup
Butter - 3 to 4 Tbs
Garlic - 8 to 10 large cloves, finely minced
Red pepper flakes to taste
Freshly chopped Italian parsley - handful)
Parmesan cheese - 1/2 C grated
Shrimp - I always shell the shrimp before I saute it

Boil the pasta in salted water

In a large saute pan, heat about half the oil, add pepper flakes and shrimp. When shrimp are almost cooked through, add garlic and toss quickly. Don't let the garlic brown or burn. Pull the pasta out of the boiling water with a pasta spoon directly into the shrimp pan. When you have all the pasta in the pan, put the butter, remaining oil, parsley and parmesan on the pasta/shrimp and toss until blended. Add pasta water to the pan as needed until you have a creamy sauce.

Serve at the table with extra red pepper flakes, garlic salt and grated parmesan.

Sherry

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Posted by becky_ca (My Page) on
Wed, Mar 24, 10 at 22:53

I made this for dinner tonight, and it was really good - I'll make it again. I roasted a whole head of garlic instead of just the cloves, and added a couple of sauteed diced chicken breasts. I used a cup of cream because it was in the fridge, and added enough pasta water to thin it to a nice consistency. Enjoy :-)

Becky

Butternut Squash Pasta Sauce
Serves 8.

1 medium butternut squash (about 1 1/2 pounds)
1 tablespoon olive oil
1/2 teaspoon dried rubbed sage
Coarse salt and ground pepper
5 cloves garlic, peel on
1 cup half-and-half
Pasta (such as cheese ravioli or any short pasta), for serving
Toppings, such as grated parmesan cheese, chopped toasted walnuts, finely chopped fresh sage

1.Preheat oven to 375 degrees. Using a large, sharp knife, trim ends; halve squash crosswise to separate bulb from neck. Peel with a vegetable peeler. Cut both pieces in half lengthwise. With a spoon, scoop out seeds; discard.
2.Cut squash into 2-inch chunks; transfer to a small rimmed baking sheet. Toss with oil and sage; season generously with salt and pepper. Scatter garlic around squash. Roast until squash is very tender, about 40 minutes, tossing once halfway through. Remove and discard skin from garlic.
3.Transfer squash and garlic to a food processor; puree. With motor running, add half-and-half through the feed tube; process until smooth. Add 1 to 2 cups water; continue to process until smooth, adding water to thin if necessary. Season again generously with salt. (To freeze, see below.)
4.Cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Pour sauce over pasta; toss to coat. Add some pasta water to thin sauce if necessary. Serve with desired toppings.

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Posted by ann_t (My Page) on
Wed, Mar 24, 10 at 23:35

This Sausage And Rosemary sauce is my favourite sauce.

Home Cookin Chapter: Recipes From Thibeault's Table

Sausage And Rosemary Sauce
==========================

Adapted from Robert Alda's recipe.

4 to 6 Italian Sausage,
hot or sweet, or combination
Olive oil

2 shallots

3 ounces of Mortadella
1/2 cup dry white wine
1 tablespoon dried or fresh rosemary

1 tablespoon dried basil

2 to 4 cans tomatoes (depending on number of sausages)

Par boil sausage for 2 to 4 minutes.
Mince Mortedella and shallots in food processor.
Heat in oil in large pot and add mortadella and shallots.

Remove casings from sausage and mince in processor and add to pot. Cook until meat starts to brown on the bottom. Add the rosemary and basil and the wine. Simmer until wine has evaporated. Puree tomatoes but leave some texture and add to pot. Simmer for at least 1 hour.
Remove any fat that surfaces.

Serve over fusilli or Conchiglioni (shell) shaped pasta, to pick up the little bits of sausage.

Options:

I have made this without the Mortadella and it works.

When I don't have good Italian Sausage I make this same dish using
ground pork.

Saute the pork and season with the shallots, couple of cloves of garlic, hot red pepper flakes, grind some fennel(optional) with the rosemary and basil, and then follow the above directions. (Tastes almost identical)

Home Cookin Chapter: Recipes From Thibeault's Table

Linguine with White Clam Sauce
==============================

Source: Cindy_5ny

2 T butter
2 T olive oil
2-3 cloves garlic, minced
1/4 cup minced onion or shallot
1 tsp flour
1/4 - 1/2 tsp salt
1/4 cup white wine
Oregano to taste
1/4 tsp tobasco, or dash ground red pepper
3 doz clams, minced and any juice*

Fresh grated Parmesan
8 oz linguine, cooked

Saute onion and garlic in butter and oil until soft but not brown. Stir in flour until smooth. Add remaining sauce ingredients and clams and cook, do not boil, for 15 minutes. Serve over linguine, top with Parmesan, if desired.

*You can prepare the garlic wine sauce, add whole clams (well scrubbed), cover and steam the clams while the sauce is cooking, and serve over pasta in the shells. This batch we had was pretty gritty, so we steamed and removed the clams from the shells before adding to the sauce. I also did not mince them, since they were pretty small to begin with.

My Changes:

I use fresh clams - 2 to 3 pounds

1 to 2 tablespoons flour (depends on how much sauce you want)

1/2 cup white wine
1 to 1 1/2 cups chicken broth
1/2 to 1 teaspoon dried oregano.

Note: Although the sauce can be prepared a little a head of time, add fresh clams (in shell) 2 minutes before pasta is finished cooking. Serve immediately.

Here are my changes.

I sauté the shallots and the garlic and then I add a couple of
tablespoons of flour. Cook for a few minutes and then add a splash of
white wine and at least a cup of chicken broth. Homemade or canned,
either works. When the sauce thickens I add some dried oregano and
pinch of cayenne pepper. Salt and Pepper.

I have only made this with fresh clams and I don't add them to the pan
until the pasta is just about cooked. They only take a few minutes to
open. Toss with fresh chopped parsley and fresh grated parmesan
cheese. I think that Cindy uses canned clams usually.

I never would have thought that Parmesan cheese would work with these,
but it is wonderful with the clams.

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Posted by beanthere_dunthat (My Page) on
Thu, Mar 25, 10 at 0:42

Sharry, Becky - you are ladies after my own heart with your liberal use of garlic. YUM!

Anyone have anything with orzo? I just discovered a box in the back of the pantry.

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Posted by chase (My Page) on
Thu, Mar 25, 10 at 10:22

This recipe is from one of our favourite Italian restaurants, Tratorria Il Timone. Let's just keep the jalapeno our little secret.

Penne Calabrese

2 pounds Italian sausage -- Sliced In 1/4 Inch pieces
4 cups plum tomatoes -- Peeled And crushed
1 sweet red pepper -- sliced
1 sweet yellow pepper -- sliced
1 jalapeno -- sliced thinly
1 1/2 pound penne
olive oil
Grated Parmesan

Combine all ingredients except olive oil and penne. Cook over lowheat for 2 - 3 hours. Cook the penne and drain, toss with the olive oil.
Toss penne with the sauce and serve with gated Parmesan.

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Posted by beverlyal (My Page) on
Thu, Mar 25, 10 at 20:36

Pasta! You guys are really talking my language now! I still well remember 8 or 10 years ago when I first came on this forum I told you all how I felt about pasta. I said it wouldn't matter to me if I never had it again because it just wasn't one of my favorite things. I said I could take it or leave it. My, my, how things have changed. Pasta is probably now my favorite dish in all of the world next to potatoes and chicken breasts. You can do so much with all three. Here are some of my favorite recipes so far in my pasta journey:

Penne in Vodka Cream Sauce

1 tablespoon extra-virgin olive oil
1 tablespoon butter
2 cloves garlic, minced
1/2 cup minced onions
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
lots of fresh chopped basil
grated Romano cheese
Heat a large skillet over moderate heat. Add oil, butter, garlic, and onions. Saute onions for until translucent. Add vodka to the pan. Reduce vodka by half. Add chicken stock and tomatoes. Bring sauce to a boil and reduce heat to simmer. Season with salt and pepper.

While sauce simmers, cook pasta in salted boiling water until cooked to al dente. While pasta cooks, prepare your salad.

Stir cream into sauce. When sauce returns to a boil, remove it from heat. Drain pasta. Toss hot pasta with sauce, basil leaves and Romano.

---------------------------------------------------------

I liked this and didn’t have the pickled radishes.

Dan Dan Mian
Serves 4
• 1/2 tablespoon szechuan peppercorns
• 1 1/2 tablespoons peanut oil
• 1 teaspoon peanut oil, extra
• 8 ounces ground pork (250gm)
• 2 cups chicken stock (500ml)
• 1/2 cup japanese pickled radishes, diced
• 4 tablespoons soy sauce
• 1 1/2 tablespoons black vinegar
• 1 tablespoon minced garlic
• 2 teaspoons sesame oil
• 1 teaspoon chili oil
• 1/4 teaspoon white pepper
• 1 lb rice noodles
• Bean sprouts to add when serving
• Thinly sliced cucumbers to add when serving
• 4 spring onions, finely sliced, for garnish
Heat a wok over low heat and dry-fry the Szechuan peppercorns for 2-3 minutes until fragrant. Add the peanut oil and cook over low heat for 10 minutes to infuse it with the flavor of the peppercorns. Cool, then strain the oil into a saucepan, discarding the peppercorns. Add the chicken stock, preserved radish, soy sauce, black vinegar, garlic, sesame oil, chili oil and white pepper to the peppercorn oil in the saucepan. Keep warm over medium heat. Meanwhile, prepare noodles as directed. Heat the extra oil in wok over high heat and stir fry the pork til brown and crispy, about 3-5 minutes. Divide noodle/broth mixture into four soup bowls, top with the pork and serve with the cucumbers and sprouts and garnish with spring onion.

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Posted by beverlyal (My Page) on
Thu, Mar 25, 10 at 20:40

Here ya go Renee. A recipe I like from Giada DeLaurentis. Not my favorite person, but an excellent pasta cook.

Tri-Color Orzo
• 1 pound orzo pasta
• 3 tablespoons extra-virgin olive oil, plus 1/4 cup
• 2 cups fresh arugula (about 3 ounces)
• 3/4 cup crumbled ricotta salata cheese (or feta cheese)
• 1/2 cup dried cherries
• 12 fresh basil leaves, torn
• 1/4 cup toasted pine nuts
• 3 tablespoons lemon juice
• 1 1/2 teaspoon salt
• 1 teaspoon freshly ground black pepper
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.
Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.

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Posted by caliloo (My Page) on
Fri, Mar 26, 10 at 6:04

These are a couple of favorites that I make often....

Saffron Orzo with Asparagus and Proscuitto

4 TBSP Butter
2 OZ thinly sliced prosciutto cut into strips
1 ¼ Cups Orzo
3 Cups chicken broth
½ tsp (loosely packed) saffron threads, crushed
1 lb slender asparagus, trimmed, cut into ½ inch pieces
¼ cup parmesan cheese
Parmesan cheese shavings

Melt 2 TBSP butter in large non-stick skillet over med-hi heat. Add proscuitto and sauté until almost crisp about 3 minutes. Using a slotted spoon transfer to paper towels to drain. Melt 2 Tbsp in sale skillet over high heat. Add orzo; stir 1 minute. Add broth and saffron; bring to a boil. Reduce heat to medium low, cover and simmer until orzo begins to soften, stirring occasionally, about 8 minutes. Add asparagus; cover and simmer until tender about 5 minutes. Uncover and simmer until almost all liquid is absorbed, about 1 minute. Remove from heat. Mix in proscuitto and ¼ of grated cheese. Season to taste with salt and pepper. Transfer to a large bowl. Garnish with Parmesan shavings.

*******************************************************
This is an old favorite from Bon Appetit magazine....

Orzo Salad with Feta, Olives and Bell Peppers
Bon Appétit : October 1997

Applewood Inn, Guerneville CA

Yield: Serves 8 to 10

12 ounces orzo (rice-shaped pasta)
2 tablespoons plus 1/2 cup olive oil
1 1/2 cups crumbled seasoned feta cheese (such as basil and tomato; about 6 ounces)
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
3/4 cup pitted Kalamata olives
4 green onions, chopped
2 tablespoons drained capers

3 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1 tablespoon minced garlic
1 1/2 teaspoons dried oregano
1 teaspoon Dijon mustard
1 teaspoon ground cumin

3 tablespoons pine nuts, toasted

Cook orzo in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Transfer to large bowl. Toss with 2 tablespoons olive oil. Add crumbled feta cheese, chopped bell peppers, Kalamata olives, green onions and capers.

Combine lemon juice, vinegar, garlic, oregano, mustard and cumin in small bowl. Gradually whisk in remaining 1/2 cup olive oil. Season dressing to taste with salt and pepper.

Add dressing to orzo mixture and toss to blend. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)

Garnish salad with pine nuts; serve.

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Posted by ruthanna (My Page) on
Thu, Apr 1, 10 at 8:14

I like pasta but hate that "stuffed piggy" feeling that some dishes like lasagne give me, even if I eat only a small amount, so the ones I make most often are more on the plain side.

WALNUT HAM LINGUINI

1 package (16 oz.) linguini
2 to 4 garlic cloves, minced
1/4 cup olive oil
1/2 cup coarsely chopped walnuts
1/2 lb. fully cooked ham slices, cut into 1/2 inch strips
1/3 cup freshly grated parmesan cheese
1/4 cup minced parsley

Cook pasta. Meanwhile, saute garlic in oil in large skillet for 1 minute. Add walnuts; saute for 2 minutes. Stir in ham; cook until heated through, about 2 minutes. Drain pasta, toss with ham mixture. Sprinkle with cheese and parsley. 4 " 6 servings

Notes: Fresh basil can be substituted half of the parsley. 2 Tbs. chopped scallions can be added with the ham. A diced fresh tomato can be added with the cheese and parsley.

Photobucket

PASTA WITH FRESH TOMATOES

Note: I often add lump crabmeat to this recipe right before mixing the tomatoes with the pasta.

5 medium-size vine-ripened tomatoes
1 Tbs. red wine vinegar (can substitute basalmic)
1 or 2 cloves garlic, chopped (can use more)
1/2 cup good olive oil
1 cup chopped fresh basil
Salt & Pepper to taste
1/4 Lb. Brie cheese, rind off, cubed
Linguini noodles or other pasta

Peel, seed and drain tomatoes. Chop coarsely. Sprinkle with vinegar after placing in a bowl. In a small skillet, cook the garlic in olive oil until softened but not browned. Add to tomatoes; stir. Add basil, salt and pepper. Marinate at room temperature for several hours. Cook linguini al dente; drain. Toss with tomato mixture and cheese cubes. Serves 4-6.

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Posted by doucanoe (My Page) on
Thu, Apr 1, 10 at 8:35

Here is my sister's Greek Orzo Salad recipe. If you like orzo, this one is delicious!

Greek Orzo Salad

1c uncooked orzo
2c chopped cucumber
1-1/2c cherry tomatoes, quartered
1c feta cheese,crumbled
1/2c chopped onion
1/2c chopped fresh parsley
1/2c chopped black olives
2tsp salt
1/4tsp pepper

Dressing:
1/3c extra virgin olive oil
1/3c lemon juice
1tsp minced garlic
½ tsp salt
1/4tsp pepper

Cook orzo, cool, place in bowl with prepared vegetables. Toss with dressing and chill

Linda

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Posted by claire_de_luna (My Page) on
Thu, Apr 1, 10 at 13:28

Oh Linda! It's actually very warm here today (80's) so this is right up my alley. I'd love a nice orzo salad.

I'll play. It's marked on my calendar and I have to make dinner so why not?

I think I may make Gnocchi with a simple EVOO and butter sauce. Here's my favorite recipe:

Potato Gnocchi
Serves 4
Kosher salt
1 pound Russet potatoes
3 or 4 large egg yolks
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon gray salt
1/4 teaspoon freshly ground pepper
1 cup all-purpose flour, plus more for dusting board and dough

Preheat the oven to 450F. Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Chefâs Note). Bake until a bit overcooked, about 1 hour. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use.

Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups. In a large bowl, whisk together 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Add the potatoes and mix well. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together. Work any dough clinging to your fingers back into the dough. If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2 inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again. Keeping your work surface and the dough lightly floured, cut the dough into 4 to 6 pieces.

Roll each piece into a rope about 1/2 inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them. You can cook these as is or form them into the classic gnocchi shape with a gnocchi board, ridged butter paddle, or the tines of a large fork turned upside down. Rest the bottom edge of the gnocchi board on the work surface, then tilt it at about a 45-degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. It will roll away and around your thumb, taking on a cupped shape with ridges on the outer curve from the board and a smooth surface on the inner curve where your thumb was. (Shaping them takes some time and dexterity. You might make a batch just for practice.) The indentation holds the sauce and helps gnocchi cook faster. As you shape the gnocchi, dust them lightly with flour and scatter them on baking sheets lined with parchment paper or waxed paper. Cover with a kitchen towel and set aside until ready to cook, up to several hours.

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Posted by caliloo (My Page) on
Thu, Apr 1, 10 at 17:52

This one DOES have elbows in it, so it counts!

Alexa

Greek Pastitsio

1 1/2 lb. ground lamb or beef
1/4 tsp. pepper
8 oz. elbow macaroni
1/8 tsp. cinnamon
3 Tbsp. butter or margarine
1/8 tsp. oregano
1/4 cup flour

1 (10 3/4 oz.) can tomato puree
3 cups milk
1 lg. onion, finely chopped
3 eggs
1 tsp. salt
1/2 cup grated parmesan cheese

Prepare macaroni according to directions. Rinse with cold water;
drain. Stir flour into melted butter in a heavy saucepan. Gradually
stir in milk & cook until thickened, stirring occasionally. Cover &
cool the white sauce. Brown the ground beef & onion in a large fry
pan. Pour off drippings. Sprinkle salt, pepper, cinnamon, & oregano
over beef. Stir in tomato puree & cook slowly for 10 minutes. Beat
together egg, & 1/3 cup of parmesan cheese. Gently stir in macaroni.
Gradually stir in 2 cups of the white sauce into the macaroni
mixture. Place 1/2 macaroni mixture into a buttered 11-3/4 x 7-1/2
inch baking dish. Spoon beef mixture in an even layer over macaroni.
Place remaining macaroni mixture over the beef. Pour remaining white
sauce over the top. Bake in moderate 375° F. oven for 20 minutes.
Sprinkle with remaining parmesan cheese, & continue baking 20-25
minutes, or until knife inserted in center comes out clean. Let
stand 15 minutes before cutting into squares.

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Posted by lpinkmountain (My Page) on
Sun, Apr 4, 10 at 20:41

Here's the spring minestrone that I made today. This is just a slightly more elaborate version of "Pea and Pancetta" soup I make all the time.

1 cup peas
1 cup broccoli
2 carrots, small diced
1 med. onion small diced
1 TBLSP fake bacon bits
1 cube veg bouillon
2 tsp. "Better Than Boillon" paste
1 bay leaf
1/4 tsp. thyme
3/4 tsp. Penzeys Tuscan Sunset seasoning mix
1/4 tsp. minced garlic
2 tsp. olive oil
1 cup orzo
1 can canelinni beans or navy beans
Salt and pepper to taste, start with 1/2 tsp. Add more if using unsalted bouillon.

Sautee onion and carrots in olive oil, Add garlic, salt and spices, 6 cups water and various bouillon combos to suit your taste. Add frozen veggies and canned beans, and bay leaf and fake bacon bits. Bring to a boil and simmer 5-10 min. Add orzo and simmer 10 more min. Serve garnished with parmesean cheese.

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Posted by wizardnm (My Page) on
Tue, Apr 6, 10 at 7:57

Time to move on to our next subject....

Drawing a name.......

>>>>>>>>>>>>>Claire_de_lunaClaire, please choose our next focus ingredient and then I'll set up the new thread.

Thanks to all who submitted their favorite recipes to this thread!!!! Anyone can add more at any time.

Nancy

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Posted by ruthanna (My Page) on
Tue, Apr 6, 10 at 11:10

I'm adding this one, which is a good meatless sauce. Our neighborhood co-op made and froze a triple batch of this last summer.

TOMATO SAUCE PROVENCALE (makes about 8 cups)

6 lbs. fresh tomatoes or 3 28-oz. cans tomatoes
2 Tbs. olive oil
1 large onion, finely diced
1 tsp. brandy
4 medium cloves of garlic, minced
3 1-in. long pieces orange peel without the white
2 large sprigs fresh parsley
1 bay leaf
2 sprigs fresh thyme or 1/4 tsp. dried thyme
2 cloves stuck into a peeled garlic clove
1/2 tsp. fennel seeds
1 1/2 tsp. chopped fresh basil or 1/2 tsp. dried basil
1/4 tsp. ground coriander seed
Freshly ground pepper to taste
1/4 tsp. celery seed
6 oz. can tomato paste

Plunge fresh tomatoes into boiling water for a few seconds and remove skins. Chop pulp coarsely, if using fresh tomatoes.

Heat oil in heavy pot; add onion and cook slowly about 15 minutes, until onion is transparent. Add remaining ingredients and simmer for 1 1/2 to 2 hours, stirring occasionally. Break up tomatoes as they cook, if using canned tomatoes.

Remove garlic with cloves, parsley, bay leaf and orange peel.

If tomatoes are a very acidic variety, add a pinch or two of sugar.

For low-sodium diets, no-salt-added tomato paste and canned tomatoes can be used. If using fresh, little if any added salt will be needed.

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Posted by claire_de_luna (My Page) on
Tue, Apr 6, 10 at 12:11

Oh!!! I don't think my name has ever been drawn before, for anything! (I'm pleasantly surprised, and trying to figure out how to turn this into an opportunity.)

OK...I had to go look and found I have a lot of cream cheese I need to use, so that's it. CREAM CHEESE.

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Posted by wizardnm (My Page) on
Tue, Apr 6, 10 at 13:04

That's a really good choice, I have extra in my fridge too!

Here's the link...

Here is a link that might be useful: Cookalong #25 ------- Cream Cheese
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Posted by lakeguy35 (My Page) on
Tue, Apr 6, 10 at 20:35

I'm adding this late but this is what my group is leaning towards for the pasta party next weekend. We love it and it is my go to recipe now. Haven't heard from Joe in a while...hope all is well with him.

Joe's Killer Lasagna

Makes eight big portions.
1 medium onion -- chopped
3 tablespoons olive oil
1/2 pound ground beef
1/2 pound Italian sausage -- casings removed and broken up
1/2 pound ground veal
2 cloves garlic -- minced
4 ounces mushrooms -- chopped
15 ounces tomato sauce
12 ounces tomato paste
1/2 cup dry red wine
1/2 cup water
1 teaspoon oregano -- leaves
1 teaspoon basil -- crushed
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sugar
8 ounces mozzarella cheese -- thinly sliced
1 pound Ricotta cheese
1/2 cup Parmesan cheese
12 ounces lasagna noodles

Saute the chopped onion in the olive oil. Add and cook the ground meats, starting with the sausage, then the beef, then the veal.

Add the garlic and mushrooms. Cook. Drain.

Add the tomato sauce, tomato paste, wine, water, oregano, basil, salt, pepper, and sugar. Simmer covered for 1-1/2 hours.

Cook the lasagna noodles while sauce is simmering. Use 10 to 16 pieces depending on the width of the noodles. Drain, rinse, drain again. Butter a 9 x 13-inch baking dish.

Cover the bottom of the dish with a thin layer of the sauce. Layer: 1/3 of the noodles, 1/3 of the sauce, 1/3 of the Ricotta cheese (in dollops), 1/3 of the Mozzarella. Repeat twice more. Cover with the Parmesan cheese.
Bake uncovered in a 350-degree oven for 40-50 minutes, or until bubbly.

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