Dinner At Sheila's

Baked pasta is a wonderful thing.  From lasagna to tortellini or pastitsio to mac and cheese there are countless variations that are always crowd pleasers.

The combination of hearty pasta with veggies and or some kind of meat, be it turkey sausage, ground beef or lamb just to name a few, with a cheesy sauce of some kind just oozes warmth especially on a chilly night.

I adapted the above recipe from one I saw in the March 2011 issue of Bon Appetit.  Here, from the article, are a few tips to keep in mind when preparing baked pasta dishes…

1.  Baked pastas usually need to sit for 10 to 15 minutes after baking.  This lets all the gooey ingredients (like melted cheese) set up a bit, preventing things like a piece of lasagna that oozes all over the plate.

2.  The basic French sauce bechamel (made of milk and the butter-flour mixture called roux) helps bind ingredients together.  The key to a beautiful bechamel is not browning the roux.  As soon as it begins to color, yank it from the heat.  Once you’ve mastered bechamel, you can mix in cheese and macaroni for basic mac and cheese, or layer it (and your other favorite ingredients) with lasagne noodles.

3.  If creamy baked pasta dishes stand too long, they can end up a little dry- the same can be said of leftover mac and cheese.  To revive these cheesy dishes, rewarm them and stir in some cream.

Rigatoni With Tomatoes, Zucchini and Pine Nut Crunch

(adapted from Rigatoni With Eggplant and Pine Nut Crunch, Bon Appetit, March, 2011)

8 servings

1 tablespoon extra virgin olive oil

2 medium zucchini, cut into 1/2 -inch cubes

1 large red pepper or (1 medium red and 1 medium yellow), cut into1/2-inch squares

2 cups grape tomatoes or (1 cup grape tomatoes and 1 cup yellow cherry tomatoes)

3 large garlic cloves, divided

1/3 cup olive oil

2 cups (firmly packed) fresh basil leaves, divided

1 cup freshly grated Pecorino Romano cheese, divided or (Parmesan Cheese)

1/4 cup pine nuts

1 28-ounce can whole tomatoes in juice

1  cup heavy whipping cream or (half cream and half milk)

1 pound rigatoni

1 pound whole-milk mozzarella cheese (or part-skim), cut into 1/2-inch cubes or shredded

Preheat oven to 425 degrees.  Cut tomatoes in half lengthwise. Toss zucchini and tomatoes together on baking sheet.

Using garlic press, squeeze 1 garlic clove onto vegetables.

Drizzle vegetables with oil, and sprinkle with kosher salt and pepper.

Roast vegetables until tender, stirring often, 35 to 45 minutes.

Combine 2/3 cup basil, 1/4 cup Pecorino Romano cheese, pine nuts, and 1 garlic clove in mini processor.  Blend until crumbly.  Season topping with kosher salt.

Blend tomatoes with juice, cream, 1 and 1/3 cups basil, and 1 garlic clove in processor until smooth.  Season sauce with salt and pepper.

Cook pasta in pot of boiling salted water until just tender but still firm to the bite, stirring occasionally; drain.  Return to pot.

Toss with vegetables, sauce, and 1/2 cup Pecorino Romano.

Transfer to 13x9x2-inch baking dish.  Sprinkle with mozzarella and pine nut topping.

Bake pasta until heated through, 25 to 35 minutes.  Let stand 10 minutes and serve.

Pasta, I’ve missed you!  It’s  a few weeks since Thanksgiving, my husband and I have worked through the left-overs and I’ve even reinvented some of them, turning the turkey carcass into turkey vegetable soup, and the mashed potatoes into fried potato cakes.

I guess this is proof that it is possible to get your fill of stuffing, potatoes, and gravy if you put enough effort into it.  Which I did.

And what I was really craving last week was a simple plate of pasta.

So, a simple pasta was called for…one that required little cooking time and on hand ingredients, since I’ve been cutting back on my kitchen hours (I’m a wee bit tired), and taking a much needed break from trips to the store (for me and my wallet).

In rummaging through the pantry and freezer I found I had the makings for this classic combination of Penne With Roasted Peppers, Tomatoes, and Sausage.

Before long I know I will be re-energized with thoughts of the holiday season….the first night of Hannukah is only two weeks away..so latkes, cookies, jelly doughnuts and other delicious foods fried in oil cannot be far behind. 

But for now…let’s just enjoy a simple plate of pasta!

Penne With Roasted Peppers, Tomatoes and Sausage

( adapted from Pasta by Food and Wine Books)

Serves 4

2 red bell peppers (I used some long sweet red peppers as well)

2 tablespoons olive oil

1/2 pound mild or hot Italian sausage, cut into 1/4- to 1/2-inch slices

( I used a natural brand with no preservatives)

4-6 cloves garlic, minced

3 and 1/2 cups canned tomatoes (28-ounce can), drained and chopped

(I substituted 2 -14ounce cans diced tomatoes, drained and chopped,  because I was out of the 28-ounce cans of whole tomatoes)

3/4 teaspoon kosher salt

3/4 pound penne

1/4 teaspoon fresh-ground black pepper

Fresh chopped Italian parsley for garnish

Grated Parmesan or Pecorino Romano cheese, for serving

1.  Roast the peppers over an open flame, or broil 4 inches from the heat, turning with tongs as each side blisters and blackens, about 10 minutes in all.

When cool enough to handle, pull off the skin.  Remove the stems, seeds, and ribs.  Cut the peppers into 1/2-inch dice.  Reserve any liquid from the peppers.

2.  In a large fryhing pan, heat the oil over moderate heat.  Add the sausage and cook until browned, about 10 minutes.

Add the garlic, and cook until fragrant, about 30 seconds.  Add the tomatoes and salt.

Cook over moderately high heat for about 15 minutes.  Stir in the roasted peppers with any juice.

3.  In a large pot of boiling, salted water, cook the penne until just done.  Drain.  Return the pasta to the hotpot.  Add the sausage mixture with the black pepper and toss.  Sprinkle the chopped parsley on top.  Serve with the grated cheese, and more pepper.

I’ve made numerous versions of spaghetti and meatballs over the years, but from the first time I tried Ina Garten’s recipe for this dish from Barefoot Contessa Family Style I knew my search had ended.

She was right on in naming it Real Meatballs and Spaghetti because the meatballs definitely deserve top billing.  They are not only flavorful, but exceptionally tender and moist.  She credits this to the addition of warm water added to the mix.

I also love the fact that she has made this into a one pan dish by preparing the sauce in the same saute pan that was used to brown the meatballs.  By removing the oil, but leaving all the crusty brown bits in the pan as the foundation for the sauce you are adding layers of deep flavor to the end result. 

As I do so often I increased the basic recipe so I could freeze enough meatballs in sauce for another meal, either to be used with pasta or served as meatball sandwiches.  I use all ground beef (or chuck) rather than a mix of pork, veal and beef as she suggests.  I also use Pecorino Romano in addition to or instead of the Parmesan because I love the sharpness and saltiness that it imparts.

Regardless of how  you tweak this recipe according to your personal tastes, the next time you’re hungry for spaghetti and meatballs, make Real Meatballs and Spaghetti!

Real Meatballs and Spaghetti (adapted from Barefoot Contessa Family Style)                                                                                      

For The Meatballs

1/2 pound ground veal

1/2 pound ground pork

1 pound ground beef  (or all ground beef)

1 cup fresh white bread crumbs (4 slices, crusts removed)

1/4 cup seasoned dry bread crumbs (I use Panko seasoned)

2 tablespoons chopped fresh flat-leaf parsley

1/2 cup freshly grated Parmesan cheese (or Pecorino Romano, or combination)

1/4 teaspoon ground nutmeg

1 extra-large egg, beaten

3/4 cup warm water

Vegetable or Canola oil

Olive Oil

For the Sauce

1 tablespoon good olive oil

1 cup chopped yellow onion 

1 and 1/2 teaspoons minced garlic

1/2 cup good red wine, such as Chianti

1 28-ounce can crushed tomatoes, or plum tomatoes in puree, chopped

1 tablespoon chopped fresh flat-leaf parsley

1 and 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

For Serving

1 and 1/2 pounds spaghetti, cooked according to package directions

Freshly grated Parmesan or Pecorino Romano cheese

Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl.  Combine very lightly with a fork.

Using your hands,lightly form the mixture into 2-inch meatballs.  You will have 14-16 meatballs.

Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4 inch.  Heat the oil.  Very carefully, in batches, place  the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork.  this should take about 10 minutes for each batch  Don’t crowd the meatballs.

Remove the meatballs to a plate covered with paper towels.  Discard the oil but don’t clean the pan.

For the sauce, heat the olive oil in the same pan.  Add the onion and saute over medium heat until translucent, 5 to 10 minutes.  Add the garlic and cook for 1 more minute.  Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes.  Stir in the tomatoes, parsley, salt, and pepper.

Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through.    Serve hot on cooked spaghetti and pass the grated cheese.

A Few Helpful Tips

When you cook spaghetti,don’t use oil in the water; the sauce will stick better.

When the spaghetti is cooked, drain in a colander.  If you don’t use it right away, run hot water over it and it will separate.

Ina uses Pepperidge Farm sandwich bread for fresh bread crumbs.

Food and Wine Books’ cookbook simply titled PASTA, first published in 1994, is a wonderful compilation of some really winning pasta recipes.  It is a collection of 160 original recipes including authentic Italian dishes, Asian specialties, all-American favorites, and others.

This recipe for Rigatoni In Woodsman’s Sauce is one I’ve looked at over the years, but never actually made until tonight.  And I’m sorry I waited so long. It takes its name from the presumption that woodsmen found wild mushrooms in the forest, and a mixture of them is a delicious addition to this creamy tomato sauce.  Choose any of your favorites, but white mushrooms are delicious as well.

In the time it takes to bring your water to a boil and cook the pasta al dente you can prepare the sauce.   

Rigatoni in Woodsmen’s Sauce

(serves 4)

1/4 pound mild Italian sausage  (I used Italian chicken sausage and about 6 ounces)

1 tablespoon olive oil

1 small onion, chopped

1/4 pound wild or white mushrooms, sliced

2 tablespoons butter

3/4 cup canned tomatoes with their juices, chopped  (a little more won’t hurt)

6 tablespoons ricotta cheese

3/4 cup fresh or thawed frozen peas (I omitted this cause I didn’t have any)

3/4 cup half-and-half

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

3/4 pound rigatoni

3/4 cup grated Parmesan cheese (I used Pecorino Romano)

1.  Remove sausage from its casing.  In a large saucepan, heat the oil over moderately low heat.  Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.

2.  Increase the heat to moderate, add the sausage and cook, breaking up the meat, until brown.  Drain the fat from the pan.

3.  Add the mushrooms and butter and cook 3 minutes.  Add the tomatoes and simmer until the sauce has thickened, about 10 minutes. Add 3 tablespoons of the ricotta and mix well.  Stir in the peas and the half-and-half, salt and pepper, and simmer 5 minutes longer.

4.  In a large pot of boiling, salted water, cook the rigatoni according to package directions until al dente.  Drain.  Return the pasta to the hot pot.  Add the sauce to the pasta, and mix well over low heat.  Stir in the remaining 3 tablespoons ricotta and the Parmesan.  (I mistakenly added all the ricotta earlier in the recipe…no harm done.  In fact, I think I prefer it so all the ricotta is blended into the sauce completely).

(serves 4)

With all the health benefits continually attributed to eating salmon I find it is the one fish we eat more than any other.  First of all, it’s about the only one my husband really likes.  Of course he is more open to eating other fish as long as they’re breaded and fried,  which I do on occasion because who doesn’t love fried food?   And with Panko?  But I serve it always with a bit of guilt on the side.

 Since salmon lends itself to being prepared in so many different ways it’s easy to keep it from being boring.  And instead of guilt on the side there’s usually a helping of “how good are we…not only having a delicious dinner, but getting all those omega 3’s as well?”…which leads me to sharing this recipe with you for Linguine With Roasted Salmon And Lemon that I served this past week.

Linguine With Roasted Salmon And Lemon 

(Recipe courtesy Robin Miller 2007)

4 servings

Ingredients

1 pound linguine, dried or fresh

1 tablespoon olive oil

1/4 cup chopped red onion

3 cloves garlic, minced

1 teaspoon dried thyme

1/2 cup vermouth or dry white wine

1/2 cup reduced-sodium chicken or vegetable broth

1/2 cup sliced pitted green olives

2 tablespoons lemon juice

2 tablespoons drained capers

1 teaspoon finely grated lemon zest

Cooked salmon, about 8 ounces, broken up into 2 -inch pieces

Salt and freshly ground black pepper

1/4 cup chopped fresh basil leaves

Directions

Cook linguine according to package directions.

While the linguine is cooking, heat oil in a large skillet over medium-high heat.  Add onion and garlic and cook 3 minutes until soft.  Add thyme and cook 1 minute, until fragrant.  Add vermouth or wine and cook 1 minute.  Add broth, olives, lemon juice, capers, and lemon zest and bring to a simmer, for 5 minutes.

When the linguine is cooked, drain and add, along with the salmon, to the pan with the olive-caper mixture.  Toss to combine using tongs and cook 1 minute to heat through.  Season to taste with salt and freshly ground black pepper.

Remove from heat and stir in basil.  Serve immediately.

Note:  I used small olives stuffed with pimentos because I didn’t have the other.  I would prefer the better olives…next time!  Calamata would be great as well.

I chose to use the wild salmon fillets, and I roasted them at 350 degrees for 10 to 15 minutes after drizzling with extra virgin olive oil and seasoning with kosher salt and freshly cracked pepper.  Do not overcook the salmon.

With our sons back on the west coast now until Thanksgiving I decided my husband and I were due a lighter, healthier dinner.  I love making my sons’ favorite foods, but somehow salmon never turns up on their list!  Being that I had some wild salmon fillets in the freezer, Broiled Salmon with Sweet Pea, Sun-Dried Tomato, and Lemon Spaghetti got the nod.

This is a recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch, which I found online and have made several times.  It calls for his Essence Creole Seasoning (also referred to as Bayou Blast).  Some time ago I had mixed up a batch for a jambalaya recipe, and found I still had plenty left.

Although Emeril’s Essence is available in the stores, it’s easy to put together since the spices are most likely in your kitchen.

The following recipe will yield 2/3 cup

2 and 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Broiled Salmon with Sweet Pea, Sun-Dried Tomato, and Lemon Spaghetti         serves 4

Ingredients

1 pound spaghetti (use whole grain if you like)

1/2 cup extra- virgin olive oil, plus extra for drizzling

1 cup diced red onion (I didn’t have enough red so I combined it with white)

3 cloves garlic,sliced, plus 1 tablespoon minced

2 teaspoons lemon zest

1/2 teaspoon crushed red pepper flakes (omit if you don’t like it spicy)

1 cup tomato sauce (any will do, but I used my own which was in the freezer)

3/4 cup thinly sliced olive oil packed sun-dried tomatoes

1 cup frozen peas

2 tablespoons olive oil

4 (6-ounce) salmon fillets

2 teaspoons Essence, recipe above ( again, if you don’t like it too spicy, you can adjust)

2 teaspoons fresh chopped oregano leaves

2 tablespoons fresh squeezed lemon juice

1/2 cup grated Parmesan, plus more for garnish

2 tablespoons chopped fresh parsley leaves

Directions

Adjust the oven rack to the top rung in the oven and preheat broiler.

Set a 6-quart pot with a pasta cooker insert over high heat, and fill with 1-gallon of water.  Bring to a boil and add 2 tablespoons salt to the pot.  Add the pasta and cook until al dente, about 8-10 minutes.

Meanwhile, heat a 14-inch skillet over medium-high heat, and add 1/4 cup of the olive oil to the pan.  Once the oil is hot, add the onion and garlic to the pan and saute until the onions are translucent, about 3 to 4 minutes.  Add the lemon zest, crushed red pepper flakes, tomato sauce and sun-dried tomatoes to the pan.  Add about 1/2 cup of the pasta cooking water to the pan as well as the pasta and peas.  Season with salt and cook, stirring often, until the pasta is fully cooked, and well dressed with the sauce.  Reserve until the fish is cooked.

Line a half-sheet pan with aluminum foil (I used parchment paper) and drizzle with the olive oil.  Slice each salmon fillet into several 1/2 inch slices (not cutting through all the way), and season with the Essence.  Lay the salmon, shingled in 4 portions on the sheet pan and sprinkle the oregano and lemon juice on top.  Combine the remaining 1/4 cup of extra virgin olive oil and minced garlic in a small bowl and pour over the salmon.  Set under the broiler and cook until the salmon is slightly caramelized on top, about 2 to 3 minutes.  Remove from the oven, divide the pasta among 4 entree plates, sprinkle with the Parmesan and lay a portion of salmon atop each plate of pasta.  Garnish with chopped parsley and more Parmesan if desired.

 

 

Here are my recipes for the Fresh Tomato Tart and the Pasta with Tomatoes, Peppers, and Onions, my entries in a recent tomato recipe contest.    

No, I didn’t win the contest, but I think these are two tasty winning recipes. I hope you’ll enjoy them, especially now while the tomatoes are so plentiful at the farmer’s markets, or if your lucky, in your own backyard!

                                                      FRESH TOMATO TART

1 frozen puffed pastry sheet, thawed according to package directions

 Flour for rolling pastry sheet

 3 medium or 2 large homegrown tomatoes

 4 Tablespoons extra virgin olive oil

 2 Tablespoons balsamic vinegar

2-3 sprigs fresh Greek oregano, torn into pieces

 Kosher salt

 Freshly ground black pepper

¼ cup fresh basil leaves, cut into julienned pieces

 Freshly grated Pecorino Romano cheese

 Pre-heat the oven to 400 degrees.

On a floured surface roll the thawed puff pastry sheet to a 10 by 14 inch rectangle.  Place the pastry on a parchment lined baking sheet.  Refrigerate while you prepare the tomatoes.   Slice the tomatoes into ¼ inch thick slices, and place on a large plate.  Drizzle tomatoes with the olive oil and balsamic vinegar.  Sprinkle generously with the salt and freshly ground black pepper.  Beginning with the center place the tomatoes diagonally on the tart, using the larger slices in the center, and smaller slices to the outside.  Sprinkle with the torn oregano.   Bake on the middle rack of the oven, basting periodically with the remaining oil and vinegar left on the plate.  Bake for 40 -45 minutes until pastry is nicely browned.  Remove from oven, place on serving platter, sprinkle generously with the fresh basil, and serve, cut into squares.    Pass the grated cheese.

 

                                   

                                     PASTA WITH TOMATOES, PEPPERS, AND ONIONS

3-4 homegrown medium tomatoes

1 large red bell pepper, cored and seeded

1 large yellow pepper, cored and seeded

1 large orange pepper, cored and seeded

1 large Vidalia onion

½ cup extra virgin olive oil

1 Tablespoon kosher salt

1 teaspoon freshly ground pepper

3-4 parsley sprigs, chopped

1 pound of cellentani pasta

Pre-heat the oven to 450 degrees.   Place rack in the middle of oven.  On a large rimmed baking sheet (18 by 13 inches will do), place the tomatoes, peppers, and onions, all which have been cut into large chunks, about ¾ to 1inch size.  Include all the juices.  Toss the cut up vegetables with the olive oil.  Add 1 tablespoon kosher salt and 1 teaspoon freshly ground pepper, or to taste.  Toss well to coat.  Bake at 450 degrees for 35-40 minutes until veggies are soft and beginning to caramelize, but still hold their shape and are not mushy.  While vegetables are roasting cook the pasta of your choice according to package directions.   I used cellentani, a fun shape that will absorb juices well.  Drain pasta, place in a large serving bowl and pour the tomato mixture with all the accumulated juices over the pasta.  Toss well to coat and sprinkle with the chopped fresh parsley.