Posts tagged with pasta:
This is a quick dinner for those nights when you don’t know what to make, you are hungry, and you don’t want to fuss.
My husband had a meeting to attend a couple of evenings ago so I was dining solo.
Since he has been watching his carbs lately, and I have been hungry for pasta, but not wanting to sabotage his efforts, this was my moment.
So I decided Ruth Reichl’s recipe for Spaghetti Carbonara met all my requirements for my dinner.
It is super quick to make. I had all the ingredients on hand except for the spaghetti, but linguini filled in nicely, and cleanup time is minimal.
And Ruth Reichl would never steer you wrong. Here is her recipe in her own words…
Contrary to the recipe so often used in restaurants, real carbonara contains no cream. The real thing also uses guanciale, cured pork jowl, but to be honest, I like bacon better. I think of this as bacon and eggs with pasta instead of toast. It’s the perfect last minute dinner, and I’ve yet to meet a child who doesn’t like it.
- 1 pound spaghetti
- 1/4 to 1/2 pound thickly sliced good quality bacon (I prefer Nueske’s)
- 2 cloves garlic, peeled
- 2 large eggs
- Black pepper
- 1/2 cup grated Parmigiano cheese, plus extra for the table
Bring a large pot of salted water to boil. When it is boiling, throw the spaghetti in. Most dried spaghetti takes 9 to 10 minutes to cook,and you can make the sauce in that time.
Cut the bacon crosswise into pieces about 1/2 inch wide. Put them in a skillet and cook for 2 minutes, until fat begins to render. Add the whole cloves of garlic and cook another 5 minutes, until the edges of the bacon just begin to get crisp. Do not overcook; if they get too crisp they won’t meld with the pasta. Meanwhile, break the eggs into the bowl you will serve the pasta in, and beat them with a fork. Add some grindings of pepper.
Remove the garlic from the bacon pan. If it looks like too much to you, discard some, but you’re going to toss the bacon with most of its fat into the pasta. When it is cooked, drain the pasta and immediately throw it into the beaten eggs. Mix thoroughly. The heat of the spaghetti will cook the eggs and turn them into a sauce. Add the bacon with its fat, toss again, add cheese and serve.
A few notes: I used thickly sliced applewood smoked bacon, and my favorite Pecorino Romano cheese.
I hate when this happens! I haven’t posted on my blog for almost 3 weeks. We are approaching the home stretch of our upcoming move, and
life cooking as I know it is no more.
In the last few weeks my husband and I have made a trip to San Luis Obispo to check on the status of our future home.
We were there for the required framing walk-through, which turned out to be a 3 hour procedure since it is very detail oriented, not to mention the time it takes to cover the endless lists my husband produces at such meetings.
Seriously, I kid him about it, but when we had moved into our current home almost 25 years ago had he not been so on top of things our four bedroom house might have been a three bedroom house.
The boys and I were still in Chicago and my husband had driven out a month earlier to begin his new job. He was living in an apartment (where we would be joining him for 3 months until the house was ready).
He would come by the construction site regularly to check on the status. One day he discovered that instead of the fourth bedroom they had framed a sitting room off the master bedroom.
Fortunately for us, the mistake was caught in time, and corrected!
On this trip to SLO we found ourselves busy every day, but were able to see both of our sons and their girlfriends, which was the real bonus.
Although it was exciting to finally have something to see, walking through rooms framed in wood without walls, ceilings, or a roof overhead is, for me, tough to envision as the place I’ll be calling home in just a few months.
(this is especially difficult since there are no models, and we have only had plans and computer generated videos to go by) BOLD, aren’t we???
I may have mentioned this before but this move will represent a huge lifestyle change for us.
Our home is being built in SLO’s charming downtown (no more suburbs!) and (lots more walking) and we are truly downsizing to about half the size of our present beloved home without the magnificent gardens we created (novices, though we were…fortunately we had plenty of years to learn).
I will have a large deck, a small patio, and a tiny balcony that I intend to put all my energy into as soon as we are unpacked.
It is a totally different type of architecture than we are used to here on the east coast called contemporary craftsman with lots of windows and a 10 foot ceiling.
We even think we will have some beautiful mountain views from a few windows. That’s one of the things we discovered at the walk through!
We will not be visiting again until we move so that is when we will see our completed home for the first time.
The day after I got home two of my cousins arrived from St. Louis for a weekend at my sister’s home in PA (all planned previous to my knowing the exact timing of our trip to SLO…oops!)
We crammed a lot into a few days. I had dinner for them upon their arrival…appetizers on the patio until it got too chilly, and a meal of grilled Chicken Teryaki (I do the marinating, my husband does the grilling)
and Vermont Potato Salad.
For dessert…Chocolate Cake
The next morning we drove to my sister’s, went out to a great restaurant for dinner, and the next day we took a trip to the Chanticleer Gardens in Wayne, PA, a half hour outside of Philadelphia.
I hope to post photos I took there on a future post. It was the most beautiful day, and the 48 acres were lush with all the spring flowering plants and trees. Thanks to our cousin from the midwest for suggesting it.
Back at home I have been busy with packing, etc and have had little time to cook or shop. In fact I have been trying to use up my overloaded pantry. It seems I can’t resist a sale and whenever my favorite pasta was featured I would stock up.
With several boxes of orzo on the shelf I decided to make a quick dinner of Pan Fried Chicken Breasts with Orzo.
I usually reserve the boneless breasts in the freezer for chicken parmigiana or chicken stir fries, but with very few veggies for a stir fry and very little time for a parmigiana I decided to quickly marinate the chicken breasts Greek style with salt, pepper, lemon juice , minced fresh garlic and some oregano.
While that was marinating I made the orzo, risotto style like I love to do.
After sauteeing some chopped onion and garlic in olive oil for 5 minutes I add the dried orzo (about 1 to 1 and 1/2 cups ) to the saucepan until it begins to brown.
To that add some warmed chicken stock slowly in increments as if you were making risotto, and stir continually on medium to medium high heat. As the liquid evaporates, keep adding more and stirring so it doesn’t stick.
Repeat this until you have added about 3 cups liquid. When most of the liquid is absorbed, season with kosher salt and pepper, and some dried or fresh thyme. At this point reduce it to low, and cover with a lid for another 10 minutes, checking to make sure it is not sticking. When done, turn the heat off and keep warm til ready to serve.
To finish the chicken breasts, heat a large skillet with a bit of olive oil and butter to medium high. When hot, add the chicken breasts and allow to cook on one side til browned. Turn and cook until browned on the other side.
Add a small amount of chicken stock to the pan and the juice of half a lemon. When done, cover pan and let sit for a few minutes.
Serve the chicken breast over a bed of orzo.
Garnish with fresh lemon and oregano.
Here’s a recipe from Ina Garten aka The Barefoot Contessa that never disappoints. It is one I have made numerous times. It is quick and delicious, and you will likely have most of the ingredients on hand, except the shrimp.
It’s a good idea to keep a bag of shrimp in your freezer for use in shrimp stir fries and other recipes that cook up quickly.
To make it even quicker Ina says you can use peeled and deveined shrimp, which I do.
Costco, for example, sells a 2 pound bag of raw large shrimp already peeled and deveined, so all you need to do is remember to defrost the amount you need overnight in the fridge. They will be ready for you the next day. (Do not use cooked shrimp).
Add a salad and some good bread and you have yourself a delicious dinner.
Ina’s Linguine with Shrimp Scampi (serve 6)
(Barefoot Contessa Family Style, Ina Garten)
Vegetable Oil (I used canola)
1 and 1/2 pounds linguine
6 tablespoons (3/4 stick) unsalted butter
5 tablespoons good olive oil
3 tablespoons minced garlic (9 cloves)
2 pounds (raw) large shrimp (about 32 shrimp). peeled and deveined
1/2 teaspoon freshly ground black pepper
3/4 cup chopped fresh parsley
Grated zest of 1 lemon
1/2 cup freshly squeezed lemon juice (4 lemons)
1/2 lemon, thinly sliced in half-rounds
1/4 teaspoon hot red pepper flakes
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch). heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily!
Add the shrimp, 1 tablespoon of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often.
Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine, and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
With spring on the horizon there still remain enough wintry days to cook up some one dish meals such as this Baked Pasta with Sausage and Four Cheeses.
Soon we will be turning our thoughts to all the great grilling possibilities, and endless salads and such that will be heralded by the opening of the farm stands everywhere.
Until then consider making this delicious baked rigatoni dish which is great for feeding a crowd ( just make several) or a family dinner (with leftovers for lunch the next day).
Baked Pasta with Sausage and Four Cheeses
(The Tuscan Sun Cookbook, Frances Mayes and Edward Mayes)
serves 4 to 6
1 tablespoon extra-virgin olive oil, plus additional for the baking dish
1/2 pound sweet Italian sausage, casings removed, meat cut into small pieces
1/2 pound spicy Italian sausage, casings removed, meat cut into small pieces
1/2 cup red wine
2 teaspoons fresh oregano leaves or 1 teaspoon dried
1 cup soffrito (see recipe in Giusi’s Ragu post)
1/2 teaspoon salt
1/2 teaspoon pepper
8 tomatoes or 1 28-ounce can whole tomatoes, juice included, chopped
1 pound rigatoni
1 cup (8 ounces) whole-milk ricotta
8 ounces Fontina or Taleggio, cubed
8 ounces mozzarella, cubed
1/2 cup grated Parmigiano-Reggiano (I used Pecorino Romano)
1/2 cup fresh breadcrumbs, toasted (I used Panko breadcrumbs)
Preheat the oven to 375 degrees.
Bring the pasta water to a boil and add salt.
Ina large skillet, heat 1 tablespoon of the olive oil over medium heat and cook the sausage, breaking it up as it browns, about 5 minutes.
Add the wine, turn the heat up to boil, and cook until much of the liquid has reduced, about 10 minutes.
Add the oregano, soffrito, seasonings, and tomatoes along with their juices.
Simmer the sauce for at least 10 minutes, or until thick and savory.
Cook the rigatoni a minute less than the time required on the package (since it will continue cooking in the oven), then drain, reserving a bit of the pasta water.
In a large bowl, mix the ricotta with the fontina and a splash of the pasta water,
then add the drained rigatoni and continue mixing.
Add the sausage mixture and mozzarella, tossing to mix well.
Oil a 9x13-inch baking dish, and then pour in the pasta. Sprinkle the Parmigiano and breadcrumbs on top. Bake uncovered for 25 minutes or until golden flecked and hot.
This is a delicious quick dish for any night of the week or for guests. I’ve been making it for years. Although the recipe suggests porcini and pappardelle almost any kind of mushrooms and most pastas will do.
You can’t miss with this classic blend of sauteed mushrooms, garlic, parsley, and Parmesan or my favorite Pecorino Romano. Enjoy!
Papardelle with Porcini and Garlic
(adapted from Pasta, Food and Wine Books)
3/4 pound pappardelle pasta
1/4 cup extra virgin olive oil
1 pound porcini or other wild mushrooms, trimmed and sliced (I used a combination of shitake and cremini this time)
5 cloves garlic, lightly crushed
1 teaspoon kosher salt
1/4 teaspoon fresh-ground black pepper
3/4 cup chicken stock, or low-sodium chicken broth
2 tablespoons butter
3 tablespoons chopped fresh flat-leaf parsley
1/4 cup grated Parmesan or Pecorino Romano cheese, plus more for serving
In a large pot of boiling, salted water, cook the pappardelle until just done, about 12 minutes.
Meanwhile, heat 2 tablespoons of the oil in a large frying pan over moderately high heat.
Add half of the mushrooms, 2 cloves garlic, 1/2 teaspoon salt and 1/8 teaspoon of the pepper. Cook stirring occasionally, until lightly browned, 3 to 5 minutes. Remove the mushrooms and if you want discard the garlic. I prefer to leave it in.
Repeat with the remaining oil, mushrooms, garlic, 1/2 teaspoon salt and 1/8 teaspoon pepper.
Return all the mushrooms to the pan and add the stock, butter and parsley. Simmer over moderate heat for 1 minute.
Drain the pasta. Toss with the mushroom sauce and and the Parmesan or Pecorino. Serve with additional grated cheese and cracked pepper.
Every now and then I get an uncontrollable craving for mac and cheese.
Since my husband’s love for cheese is limited to a chunk of Jarlsberg or melted mozzarella on his pizza or Chicken Parm I can’t use him as the excuse for why I would make this large pan of Cheesy Mac and Cheese in the photo above.
Yep, I must admit I made it for me…although I’m always willing to share with anyone who may walk through our door, including repairmen, painters, etc… and countless times I have walked out the door and down the street carrying something hot off the stove to share with our best friends.
They have since moved away (too far a walk now), but for 20 plus years I could always count on them to enjoy a dish I was itching to make that wasn’t on the top of my husband’s list, or if truth be known, not on his list at all.
But you didn’t think that would keep me from making this Cheesy Mac and Cheese, did you? For someone who loves to cook and try new recipes as much as I do, I find I subscribe to that tag line for Clairol…I’m worth it!
This is the second time I’ve posted a recipe for macaroni and cheese. The previous one is a bit different, but I use a variety of pasta shapes and cheeses in both.
In this one I added an over- the- top amount of shredded cheese to the bechamel sauce before adding the pasta to the sauce. It is good enough to eat right there and then, or you can pour it into an augratin dish, cover it with Panko (coarse Japanese bread crumbs), and bake it off in the oven.
Either way…it is one cheesylicious Mac and Cheese!
Cheezy Mac and Cheese
(adapted from Homeroom’s Classic Macaroni and Cheese Recipe)
For the bechamel:
4 cups whole milk (I used 3 cups skim and 1 cup half and half)
1 stick unsalted butter
1/2 cup all-purpose flour
2 tablespoons kosher salt (to taste)
1 teaspoon cayenne pepper
1 teaspoon freshly ground nutmeg
2 pounds assorted pasta (I used penne, cellantani, and gemelli)
8 ounces shredded extra sharp white cheddar cheese
8 ounces shredded Monterey Jack cheese
4 ounces shredded Mozzarella cheese
4 ounces shredded Asiago cheese
2/3 cup panko (optional)
For the bechamel:
1. Heat the milk in a medium saucepan over medium-high heat until it just comes to a simmer, then turn off the heat and set aside.
2.In a large, heavy-bottomed saucepan, melt the butter over medium heat. Add the flour and whisk constantly until the mixture turns light brown in color, about 3 minutes. Remove from the heat.
3. While whisking constantly, slowly add the hot milk to the flour mixture until evenly combined and smooth. (It will get very thick when you first add the milk, then thin out.)
4. Return the saucepan to medium-high heat and while whisking constantly, cook until the sauce thickens and coats the back of a spoon, about 2 to 3 minutes. Stir in 2 to 3 teaspoons of the salt, taste, and add the remaining salt as desired. Stir in the cayenne and nutmeg. Remove from the heat and set aside.
1. Bring a large pot of heavily salted water to a boil over high heat. Add the pasta and cook until it’s almost al dente (just on the edge of being underdone), then drain and rinse with cold water; set aside.
(If you plan to top the mac and cheese with panko and bake it, heat the oven to 400 degrees and arrange a rack in the middle.)
2. Place the reserved saucepan of bechamel over the medium heat and stir in the cheeses just until melted and smooth. Add the pasta and continue cooking, stirring occasionally, until the pasta is heated through and steaming, about 2 to 4 minutes.
Serve immediately, or, if baking, transfer to a large baking dish, sprinkle with the panko, and bake until bubbling and brown on top, about 25 to 30 minutes.
I’ve really been enjoying The Tuscan Sun Cookbook by Frances and Edward Mayes this past week. So far I’ve posted the Chicken with Olives and Tomatoes recipe which includes the Roasted Tomato recipe.
Now I’m sharing with you Giusi’s Ragu. Giusi is one of the authors’ close friends whom they met early in their move to the Tuscan countryside, and who, like the others, has shared passed-down, hallowed recipes each with their own creative touch. To quote the author…
Slow and easy-long-simmered ragu is the quintessential Tuscan soul food. There are as many ways with ragu as there are cooks. This is ours, learned originally from Guisi, who’s made it a thousand times. By now, I think we have, too. On many Saturday mornings, Ed makes a huge pot of ragu-tripling, quadrupling the recipe-and another of tomato sauce. We consider these our natural resources. For lunch, while the pots are still on the stove, we spoon ragu over bruschetta, add some cheese, and run it under the broiler. By afternoon, we’re ready to fill several glass containers of different sizes and freeze them. We’re then free to pull out one during the workweek.
Serve ragu in lasagne or over spaghetti and, as you eat, you know you’re participating in a communal rite that’s being enacted all over the Italian peninsula.
Now for the ragu…
3 tablespoons extra-virgin olive oil
1 pound ground lean beef
1 pound ground pork
2 Italian sausages, casings removed
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons fresh thyme leaves or 1 teaspoon dried
1 to 2 cups red wine
1 cup soffritto (recipe follows)
2 tablespoons tomato paste
16 to 20 tomatoes or 2 28-ounce cans whole tomatoes, juice included, chopped
Pour the olive oil into a 4-quart heavy pot with a lid. Over medium-high heat, brown the meats, breaking up the sausage with a wooden spoon, about 10 minutes.
Add the salt„ pepper, thyme, and 1 cup of the red wine. After the wine has cooked into the meat, about 10 minutes, add the soffritto, and stir in the tomato paste and tomatoes.
Bring the sauce to a boil, and then lower to a quiet simmer. Partially cover, and continue cooking for 3 hours, stirring now and then. Along the way, add the remaining cup of wine if you think the sauce is too dense.
A quick saute of carrot, onion, celery and flat-leaf parsley starts off many sauces and meats. It is similar to mirepoix in France. Depending on the recipe, you can add a variety of other ingredients to the soffritto: 2 minced cloves of garlic, 4 or 5 torn basil leaves, or other aromatic herbs.
Use this in ragu or soup and as a seasoning for zucchini, peas, or other vegetables. Mix some with breadcrumbs and stuff tomatoes with it. Add a cup of chopped, oven-roasted tomatoes to a soffritto, and you have a perfect sauce for spaghetti.
For a quick dinner, make a big batch ahead of time and freeze in 1/2 cup portions for you to grab for your recipe.
The following makes 1 cup of soffritto
1/4 cup extra-virgin olive oil
1 yellow onion, minced
1 carrot, minced
1 celery stalk, minced
1 handful of flat-leaf parsley, minced
1/2 teaspoon salt
1/4 teaspoon pepper
(You can mince by hand or in a food processor)
Saute the ingredients in a small saucepan over medium-low heat until they begin to color and turn tender, 5 to 7 minutes.
Proceed with your recipe, or cool and freeze.
Okay, so you may not have been asking where has Dinner at Sheila’s been these last few weeks, but I have been asking myself that question, and there is a legitimate excuse for my absence of blogging.
We have been readying our house for its upcoming listing. I mentioned in my Thanksgiving post that we will be moving in early summer to the west coast. Since then things have been moving at lighting speed.
We talked the talk, and now we have to walk the walk, so my husband and I have been immersed in cleaning, de-cluttering, and reorganizing, to make sure that our beautiful home sparkles as the For Sale sign becomes the newest addition to our front landscape later this week.
It is an emotional roller coaster I’m riding as we begin the process of saying good-bye to life as we know it these past 25 years. The reality that our home will before too long become someone else’s is hard to get my head around. But, I’m trying.
Nonetheless, I feel sad that I have not been cooking and blogging as I normally would.
Don’t get me wrong…I am excited about the move and all it brings with it…a new home in a storybook like town to make our own, an entire new area of the country to explore, and being so much closer to our sons. These are true gifts, but this roller coaster has its ups and downs and we can’t jump off til it stops.
So the very least I thought I could do today for you and me is to post this recipe for Pasta with Roasted Caulifower, Sage and Walnut Sauce, which I contributed to the Food52 website about a year ago.
My inspiration for this sauce comes from a recipe for a Potato and Sage Gratin from the Festive Occasions Cookbook by Chuck Williams and Joyce Goldstein.
I combined this sauce which is flavored with garlic, sage, and nutmeg with roasted cauliflower, toasted walnuts and Pecorino Romano cheese and turned it into a yummy pasta dish. But, it’s good enough to stand alone as a side dish if you’re not in the mood for pasta!
Pasta with Roasted Cauliflower, Sage and Walnut Sauce
1 large cauliflower, trimmed and cut into medium to large florets
1/4 cup olive oil
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 cup whole milk
2 cups heavy cream, (or combination heavy cream and half-and-half)
5 to 6 garlic cloves, peeled and smashed
8 fresh sage leaves, chopped fine plus a few whole leaves for garnish
1 and 1/2 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1/2 cup toasted walnuts, chopped
1/2 cup freshly grated Pecorino Romano cheese
3/4 pound celllentani pasta, cooked al dente (or pasta of your choosing)
1. Preheat oven to 400 degrees.
2. Toss cauliflower with olive oil, salt and pepper.
3. Spread on a rimmed baking sheet and roast, tossing occasionally until browned and just tender, about 15 minutes.
4. While cauliflower is roasting, bring the milk, cream, garlic and sage to a boil in a saucepan. Lower the heat and simmer for 15-20 minutes. Season with salt, pepper and nutmeg.
5. When the cauliflower is done, remove it from the oven and reduce oven temperature to 375 degrees. Put the cauliflower in a baking dish, scraping up any browned bits.
6. Pour the cream mixture over, cover with foil and let sit for 10 -15 minutes while you toast the walnuts in a dry skillet on top of the stove on low heat. When cool, coarsely chop the walnuts.
7. Bake the cauliflower, covered with foil for 20 minutes.
8. Remove the foil, sprinkle 1/4 cup of the Pecorino Romano cheese and the chopped walnuts on top and bake, uncovered, another 10 minutes.
9. Remove the cauliflower and set aside.
10. Pour the cream from the gratin into a large saucepan and heat til it begins to thicken.
11. Add the cooked pasta to the sauce. Toss til coated. Place in pasta bowl and top with the cauliflower mixture.
12. Garnish with remaining 1/4 cup cheese and sage leaves.
Why, you may ask am I making a dish with leftover turkey before Thanksgiving? I’ll explain.
My favorite holiday, Thanksgiving, is a week away. I will be having a larger crowd this year, which means I’ll be making all the same traditional dishes we love, but just in greater quantities.
I try to do as much ahead as possible, but most of the cooking must wait til a day or two before the feast.
Making the turkey stock for the gravy is an exception. This can easily be made ahead and frozen until a day or two before your feast when you will want to defrost it in the refrigerator for use in your gravy. I also add some to Mom’s Challah Stuffing. And if you still have some left over you can add it to a vegetable soup you make later in the week with the turkey carcass.
After making the stock, I removed the cooked turkey from the broth and refrigerated it. I realized last night when faced with nothing for dinner that I could turn that cooked turkey into a casserole of Turkey Tetrazzini.
Many years ago I had made Chicken Tetrazzini for a luncheon that I catered when we were living in Chicago. I knew immediately where to find that recipe. It came from my beloved James Beard’s American Cookery cookbook. In it he describes the origin of this dish…
This was named after the fabulous coloratura who reigned almost supreme in opera during the early years of this century. She had an astounding girth as well as a thrilling voice and was famous as a gourmande. As is true of most Italians, she was devoted to pasta, which forms the base of this dish. It was probably created in San Francisco, where she loved to sing and eat. Chicken Tetrazzini is not a dish to keep standing. Eat it freshly made.
So I simply followed that recipe and substituted turkey for the chicken and added some of the turkey stock for some of the liquid in the white sauce.
This is a comforting rich casserole composed of spaghetti, chicken or turkey, and a Veloute sauce. (A basic white sauce that has been embellished with some heavy cream, butter, and a sprinkling of nutmeg).
So when you are wondering what to do with that leftover turkey this year I really recommend Turkey Tetrazinni for a simple satisfying dinner.
Here’s the recipe adapted from James Beard’s Chicken Tetrazzini…
3 cups diced cooked turkey
2 and 1/2 cups sauce veloute ( I doubled the recipe below, and it was sufficient sauce for the casserole. I made the medium white sauce, adding 2 cups turkey stock for the liquid, and added a combination of 1/2 cup heavy cream and 1/2 cup whole milk to the finished sauce.)
3/4 pound spaghetti
1 and 1/2 tablespoons kosher salt
1/3 cup sherry
1/2 cup buttered crumbs
1/2 cup grated Parmesan cheese (or Peorino Romano)
Combine the turkey and sauce in the top of a double boiler, and heat over hot water. Meanwhile, boil the spaghetti in salted water til it is just al dente. Drain well. Arrange in a buttered baking dish which can be used for serving.
Add the sherry to the chicken and sauce and spoon over the spaghetti. Dust with crumbs and sprinkle with the cheese.
Either run the dish under the broiling unit or place in a 475- degree oven for a few minutes to glaze the topping. Serve at once.
Sauce Veloute (James Beard)
Basic white sauce (recipe follows)
Add 1/2 cup heavy cream to the finished sauce, and season with a few grains of nutmeg. Simmer a few minutes.
Just before serving, beat in 3 to 4 tablespoons butter, 1 spoonful at a time. (I omitted this extra butter, or cut it in half if you are concerned about all that butter!)
Basic White Sauce (Cream Sauce, Sauce Bechamel)
Basic white sauce can be made in varying degrees of thickness. The more butter and flour used, the thicker the base. A thick base is made, for example, if the finished sauce calls for additional liquid, which, of course will thin the base.
1 tablespoon butter
1 tablespoon flour
Salt and freshly ground pepper
1 cup liquid
2 tablespoons butter
2 tablespoons flour
Salt and freshly ground pepper
1 cup liquid
3 tablespoons butter
3 tablespoons flour
Salt and freshly ground pepper
1 cup liquid
Although in the past a white sauce was usually made with milk, we have learned that it can be made with any number of liquids, including all kinds of broths, a mixture of wine and broth, and of course milk or cream or a combination of both.