Italian Sausage Pasta Sauce

(about 4 servings)

This is an easy and delicious pasta sauce. It's flavor depends primarily on the sausage you are using. I'm very fortunate to live near a butcher who offers a decent choice of well seasoned sausages.

If the fat content of your sausage is high, you might consider preparing the sauce the day ahead and refrigerating it overnight. That way you can easily remove the hardened excess fat from the sauce the next day.

1 tbsp olive oil
2-3 cloves garlic, sliced
1 lb bulk (or casings removed) sweet Italian sausage 
1 28oz can whole plum tomatoes, roughly chopped
2-3 pinches red hot chili flakes
1/2 cup grated Parmesan cheese
fresh chopped parsley, to serve

4 servings of your favorite dried pasta

Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook until the garlic is lightly browned. Remove the garlic from the pan and set aside.

Crumble the sausage meat and fry until browned in the garlic flavored oil. Add the tomatoes, reserved garlic and the red hot chili flakes. Simmer gently until the sauce begins to thicken; about 20-25 minutes.

Stir in the Parmesan cheese and keep warm.

Prepare the pasta according to the directions on the package.

Divide the pasta among 4 plates and top each with the sauce. Sprinkle with the chopped fresh parsley and serve.

Oven Roasted Zucchini Salad

I used to make this as a topping for bruschetta or as a side for grilled chicken. These days I just serve it as a salad. Terrific flavors!

2 tbsp olive oil
2 - 3 cloves garlic, finely chopped
1/2 tsp salt free Italian seasoning (marjoram, thyme, rosemary, savory, sage, oregano, basil)
3/4 tsp salt
3/4 tsp freshly cracked black pepper
2 lb zucchini
1 large red bell pepper
3 green onions, sliced
3 tbsp Pecorino Romano cut into very small dice
1 tbsp parsley, chopped
1 tbsp dried currants
pinch red pepper flakes
2 tbsp white balsamic vinegar

Preheat oven to 375°F.

Combine the olive oil, garlic, Italian seasoning, salt and pepper in a large bowl. Set aside.

Wash and dry the zucchini. Cut into small dice; about 1/2 an inch or slightly smaller. Add to the olive oil mixture and toss until coated.

Spread evenly over a parchment lined cookie sheet. Bake for about 45 minutes.

Remove from oven, cool and add to mixing bowl.

Wash and seed the red bell pepper. Cut into 1/4 inch dice and add to bowl. Add the sliced green onions, Pecorino Romano, parsley, currants and red pepper flakes.

Drizzle the white balsamic vinegar over everything and toss. Taste and adjust the seasonings with salt, pepper and red pepper flakes as needed. Serve

Spaghetti with Pecorino Romano and Black Pepper; Cacio e Pepe

(2 servings)

When I think about something indulgent for Valentine's Day, chocolate is not the first thing that comes to mind. I think of cheese, a nice sharp, salty cheese with pasta.

This simple spaghetti dish will transform into something absolutely superb if you use the best possible ingredients available to you. The pepper needs to be freshly cracked, and the Pecorino Romano should be grated right before it's combined, otherwise this dish will fall short of its potential.

I've given up trying to create a thin cheesy sauce with butter, cream or pasta water for this dish. I usually fail and end up with huge clumps of sticky pasty spaghetti. I suspect at some point I probably become impatient. Simply tossing the drained spaghetti with the grated cheese and black pepper couldn't be easier and the resulting dish is nice looking and clump free.

6 oz dried spaghetti
1 tbsp olive oil
1 cup finely grated Pecorino Romano (about 2 oz)
3/4 tsp freshly cracked black pepper

Bring a large pot of lightly salted water to a boil. Stir in the olive oil, then add the pasta and cook until al dente. Check the package for cooking times.

While the spaghetti is cooking, toss together the Pecorino Romano and cracked pepper until the mixture is evenly combined. Set aside.

Drain the spaghetti thoroughly, but don't rinse. Lightly toss with tongs or a large fork for about 30 seconds to shake off excess water.

Place about a quarter of the spaghetti into a serving dish and sprinkle with a quarter cup of the cheese and pepper mixture. Toss. Repeat until everything is well combined.

Divide between bowls and serve immediately.

Tangy Lemon Yogurt Panna Cotta with Strawberry Coulis

(4-6 servings)

This lighter version of the classic Italian dessert can be prepared a day or two ahead, if desired. Just keep it covered and chilled.

1/4 cup water
1/4 cup honey, or to taste
1 envelope gelatin
1 2/3 cups Greek yogurt or labneh
zest from 1 medium lemon
2 tbsp freshly squeezed lemon juice
1/3 cup heavy cream

1 lb fresh strawberries
1 tbsp honey

Combine the water and honey and sprinkle the gelatin evenly over the top. Set aside for at least 5 minutes.

Gently heat the honey and gelatin mixture, then stir until the gelatin has completely dissolved. Set aside.

Combine the Greek yogurt, zest and lemon juice in a bowl until the mixture is smooth.

Stir the cream into the gelatin mixture, then slowly mix that into the yogurt mixture. Taste and mix in more honey if you prefer your panna cotta sweeter.

Spoon into small individual ramekins or into a single larger bowl. Place into the refrigerator and chill, (preferable overnight) until set.

When you are ready to serve the panna cotta, wash and hull the strawberries. Place half of them into the bowl of a food processor along one tablespoon of honey. Pulse until you have a smooth sauce. Strain the mixture through a fine sieve if you'd like to remove the seeds (I don't bother).

Slice the remaining strawberries and add them to the coulis.

Run a sharp knife along the edge of the panna cotta. Dip the outside of the ramekins or bowl into hot water for 5-10 seconds to loosen. Invert the onto serving plate or plates. Serve with the chunky strawberry coulis.

Casarecce with Gorgonzola and Walnuts

(3-4 servings)

I don't make this delicious pasta dish as often as I would like because it's very rich, but the other day while I was at the cheese counter my cravings got the better of me.

This is a very quick and easy meal to prepare.

1/2 lb dry casarecce
1 tbsp butter
2 large cloves garlic, minced or pressed
1 -2 tbsp fresh sage, finely sliced
1 pinch cayenne
1/2 cup milk
2 tbsp heavy cream
5 - 6 oz Dolce Gorgonzola, cut into small chunks
salt, to taste
1/4 cup chopped walnuts, toasted

Bring a pot of lightly salted water to a boil. Add the casareccia and cook the pasta (al dente) according to the instructions on the package.

Meanwhile, melt the butter in a saucepan (large enough to hold the pasta) over a medium-low flame. Add the garlic and saute for about one minute or until it becomes a golden brown. Take care it doesn't burn. Stir in the sage and cayenne and cook another minute or so.

Stir in the milk and bring to a light simmer for about 4-5 minutes or until it has reduced by about one half. Stir in the cream. Bring the sauce back up to a simmer and stir in the Gorgonzola. Remove from heat and continue stirring until the cheese has completely melted. Taste and add salt, if needed. (Keep warm if the pasta isn't ready yet.)

Add the hot drained pasta to the sauce and toss until it's evenly coated. Divide between three or four plates. Sprinkle the toasted walnuts over each serving.

Enjoy!

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Meatballs with Pecorino Romano

(4 servings)

This weekend I hit Sprouts Market with my shopping list and returned home with a completely different set of items than I planned on. It was the Romano cheese that tripped me up. Seeing it triggered memories of meatballs from years ago which had contained copious amounts of this delightfully salty and sharp cheese. My plans for shrimp cakes went right out the window. Perhaps next week.

Whenever I make meatballs, I'm inclined to brown the onions first before adding them to the meat and then I brown the meatballs before adding those to the sauce. This time I decided to skip both steps. I minced the onions quite fine, and dropped the formed meatballs directly into the sauce. This not only saved time but it also omitted the oil which would otherwise have been used for the frying. I was quite pleased with how they turned out.

If you have a food processor (for chopping the onions and parsley and making the breadcrumbs) and a stand mixer (for combining the meatballs), this will go very quickly. I had everything in the pot in under 15 minutes. If you don't have those tools, this recipe will still be quite manageable.

sauce
1 24oz jar Marinara Sauce
1/2 cup red wine or beef broth

a few pinches red pepper flakes

1 red bell pepper, washed, seeded and diced

meatballs
1 lb extra lean ground beef
2 cloves garlic, minced

1/2 large yellow onion, finely chopped

small handful fresh parsley, chopped
1/2 cup Pecorino Romano, finely grated

1/2 cup fresh bread crumbs

1/2 cup milk
1 large egg

freshly cracked pepper, to taste

Combine the sauce, wine or broth, pepper flakes and bell pepper in a large pot with a tight fitting lid. Cover the pot and set it over a low flame while you prepare the meatballs.

Place the beef, garlic, onion, parsley (set a small amount aside for garnish, if desired), Romano, bread crumbs, milk, egg and cracked pepper into the large bowl of a stand mixer or just a large bowl. If you are using the stand mixer, then use the paddle attachment and run on slow speed for about a minute until the mixture is evenly combined. If you are doing this by hand, then just work everything together with a large wooden spoon or your hands.

The meat mixture will be quite moist, which is fine. Shape firmly (otherwise they might fall apart) into small meatballs about 2 inches in diameter and drop them into the sauce. Don't worry if the sauce doesn't completely cover them.

Cover the pot and cook for about 60-75 minutes over the lowest flame. Check the meatballs after 30 minutes and gently turn them over with a large spoon. If there's too much sauce after an hour or so, remove the lid and continue to cook until the sauce has thickened a touch.

Serve with cooked pasta or rice. Garnish with chopped parsley, if desired.

Chicken Braised in Wine & Vinegar

(4 servings)

I'm very partial to braised dishes. I love the depth of  flavour that develops as well as the ease of making a simple meal.

In this case  boneless and skinless chicken thighs are cooked in a balsamic vinegar and red wine mixture. It still surprises me at times how delicious something can turn out, with so little effort.

This economical dish reheats really well. You might consider making extra for leftovers.

braised chicken
1 heaping tbsp cornstarch
3/4 tsp salt
1/2 tsp freshly cracked pepper
2 lbs boneless and skinless chicken thighs
2 tbsp olive or coconut oil
3 cloves garlic, minced
1/3 cup shallots, minced
1 celery stalk, chopped or diced fine
1 carrot, chopped or diced fine
1/2 cup Balsamic vinegar
1/2 cup dry red wine
1 tbsp honey
1 tsp Harissa or 1/4-1/2 tsp red pepper flakes

polenta for serving, if desired

Combine the cornstarch, salt and pepper in a plastic bag. Add the chicken and toss until the thighs are evenly coated. Discard the remaining cornstarch mixture.

Heat the oil in a heavy pot with a tight fitting lid. Fry the chicken pieces until browned on one side, then remove them to a plate.

Lower the heat and add the garlic and shallots. Stir and scrape up the browned chicken bits as you cook the garlic and onion mixture for about 2-3 minutes. Stir in the chopped celery and carrot. Cook, stirring from time to time for about 5 minutes. Adjust the heat if needed to keep the mixture from burning.

Pour in the vinegar and wine. Stir in the honey and Harissa. Add the chicken pieces, keeping them all in one layer; fried sides up. Set the flame to the lowest setting and cover the pot. Cook for about 30 minutes.

Remove the lid and turn the chicken pieces over. Increase the heat a small amount and cook for another 10 minutes (lid off).

Remove the chicken to a warmed dish and increase the flame. Cook until the liquid has reduced by about one third.

Serve over polenta, if desired. Spoon the sauce over the chicken

Red Wine Risotto

(3-4 servings)

It's been damp and cold the past few days so I picked the last of my pomegranates this weekend. The crop was rather small this year, primarily because of the severe drought we've had. Nonetheless I was thrilled to harvest anything at all. I have been snacking on my precious pomegranates over the course of a few weeks now and sadly this will be it until next year.

Although I fired up the furnace yesterday, my feet have been cold despite the two layers of socks as well as slippers I have been wearing around the house.I finally drew a hot bath and spent nearly an hour in the tub thawing out and reading. By the time I was dressed I didn't feel like making muffins as I'd planned on for today. No, my thoughts were on lunch and all I could think about was risotto. Determined to stay inside where it was toasty and warm, I used what I had on hand, resulting in this tasty red wine risotto.

2 tbsp butter
3 cloves garlic, minced
1 medium onion, chopped
1 1/2 cups Arborio rice
2 cups dry red wine
2 1/2 - 3 cups beef broth, heated and kept warm
1 cup small frozen peas
1/4 cup half and half
1/2 cup freshly grated Parmesan cheese, plus extra for garnish
salt and freshly cracked pepper, to taste

Set a large skillet over a medium-low flame and melt the butter. Add the garlic and saute for a minute or until it becomes fragrant. Stir in the onions and stirring frequently, saute them until they become translucent.

Stir in the rice and cook for another 2 minutes or so, then stir in 1/2 cup of wine. When most of the wine has been absorbed into the rice, add more wine, half a cup at a time, each time stirring it into the rice until it's been absorbed. Continue to add the wine until it's used up, followed by the beef broth (1/2 cup at a time). When you have about 2 cups of broth remaining, start checking the rice to see how tender it is. When the risotto is ready it will be tender and creamy on the outside with a slight "bite" to the centre. This usually takes about 25-35 minutes.

When the rice is close to being done, stir in the frozen peas. Cook for a few minutes until they have heated through. Stir in the half and half as well as the Parmesan cheese. Check and adjust the seasoning with salt and pepper, if needed.

To serve, sprinkle with the reserved cheese and dust with more cracked pepper if desired.

Note: You might have a small amount of broth left or you might need more liquid. If you need more liquid, use more broth if you have it, or use water; either will be fine.

Caponata

(about 3 1/2 cups)

This summer I have mostly had cravings for sweet and sour, such as this delicious caponata. As was the case with several other dishes I have made recently, caponata is perfect for making ahead. It keeps for several days and is at its best at room temperature, either as an appetizer or a side for something such as grilled fish. This Sicilian dish has many versions and to be honest, mine is always a bit different depending on what I have on hand. I’ve made it with Kalamata olives, currants, roasted red bell pepper and toasted walnuts or pine nuts.

Eggplant has a tendency to soak up copious amounts olive oil, if you aren't careful. I used a non-stick skillet which allowed me to use a lesser quantity of oil than what you’d typically expect to find in a dish such as this.

1 medium eggplant, (about 1.5 lb)
about 1 tsp salt
up to 3 tbsp olive oil
2 large cloves garlic, pressed
1 large yellow onion, chopped
1/3 cup white wine vinegar
1/4 cup water
2 tbsp agave nectar
1 tbsp double concentrated tomato paste
4 plum (roma) tomatoes diced
1/2 cup pitted green olives, chopped
2 tbsp capers, drained
freshly ground black pepper
a few pinches of red pepper flakes, to taste


Wash the eggplant, then slice it into 1/2 inch slices. Lay them out in one layer and sprinkle evenly with salt. Set aside for about an hour.

The eggplant will have begun to sweat. Using a kitchen towel, dry off each piece, then slice it into cubes. Set aside.

Heat a large non-stick skillet over a medium-low flame. Add about 2 tsp olive oil and when it's hot, add the garlic. Stir for about 30 seconds until the garlic is fragrant, then add the onion. Stir to combine everything evenly.

Adjust the heat as necessary and saute the onion mixture until it's an even golden brown; this can take up to 20 minutes.

Remove the onion and garlic mixture, set those aside and return the skillet to the stove top. Increase the heat to about medium-high. Add 1 tbsp olive oil and when it's hot, add the eggplant. Drizzle another tbsp of olive oil evenly over the top of the eggplant.

Saute the eggplant for about 10-12 minutes, stirring it frequently with a wooden spoon.

Combine the wine vinegar, water, agave nectar and tomato paste in a small container. Pour that over the eggplant. Add the tomatoes, green olives and capers. Dust with a liberal amount of freshly ground black pepper and a pinch or more of red pepper flakes. Stir until everything is well combined.

Cook, stirring from time to time, for another 10 minutes or until the mixture has thickened.

Allow to cool to room temperature before serving. This will keep refrigerated for several days.

Bolognese Sauce

(about 8 servings)

This bolognese spent the better part of the day on the stove top, simmering gently over very low heat. That gave the sauce a chance to really develop its flavours and was well worth the time.

Years ago I sampled a sauce similar to this which contained chicken liver. Sadly it's becoming more and more difficult to find them. Rather than having to special order the liver and put off making this until next weekend, I decided to add some liverwurst instead. That did the trick. The finished bolognese had a very subtle taste of liver which I loved.  If you gag at the thought of liver, then by all means leave it out. :p

1/4 lb prosciutto, chopped
2-3 cloves garlic, chopped
2 celery ribs, chopped
3 medium carrots, chopped
1 large yellow onion, chopped
8 oz mushrooms, chopped
1 tbsp olive oil
1 1/2 lb lean ground beef
1/4 lb coarse liverwurst (optional)
1 28 oz can diced tomatoes
2 tbsp double concentrated tomato paste
2 cups red wine
1 tsp unsweetened cocoa powder
1 tsp fresh rosemary, chopped
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried marjoram
1/4 tsp freshly ground black pepper
salt, if needed

freshly cooked pasta
Parmigiano Reggiano


Place a dutch oven on top of the stove over a low flame. Add the prosciutto and garlic and stir time to time.

When the prosciutto begins to render some of its fat (if it's really lean, add a small amount of olive oil) add the celery, carrots, onion and mushrooms. Cover the pot and braise the vegetables and prosciutto over the lowest flame possible for about 2-3 hrs.

Remove the lid and increase the heat slightly. The mixture will have accumulated some liquid. Stirring from time to time, cook the mixture.. some of that liquid will evaporate, which is fine.

Meanwhile add the olive oil to a skillet and set over medium-high heat. Brown the ground beef, breaking the meat up with a wooden spoon as you go along.

I tried to lightly brown the vegetable mixture at this point, but it was beginning to stick to my dutch oven and rather than adding more oil or taking the chance it might burn, I added the liverwurst, diced tomatoes, tomato paste and red wine and stirred everything until it was well combined.

Drain the meat, if necessary and add that to the dutch oven along with the cocoa powder, rosemary, thyme, oregano, marjoram and black pepper. I didn't add any salt at this time preferring to wait a few hours to see how salty the mixture was after the prosciutto had a chance to fully mingle.

Cover the pot once again and adjust the heat to it's lowest setting. Simmer very gently for another 3-4 hours.

Check and add salt at this point if it's needed. Serve with cooked pasta. Sprinkle with a bit of  Parmigiano Reggiano, if desired.  This sauce freezes really well.

Cantaloupe & Prosciutto

(about 6 servings)

This has got to be one of the easiest appetizers to prepare. Wrapping paper thin prosciutto slices around wedges of juicy cantaloupe.

I picked up an enormous cantaloupe a few days ago and have been waiting patiently for it to fully ripen so I could prepare this elegant and delicious Italian dish.

1 fully ripe cantaloupe
12 very thin slices prosciutto

Wash the cantaloupe, then cut it in half lengthwise. Scoup out the seeds.

Slice each half into 6 wedges. Carefully slice off the rind (keeping it in one piece) from each wedge. Wrap a slice of prosciutto around each piece of cantaloupe, then place that back onto the rind.

The rind step isn't necessary, but I think it looks nice. :P

Carrot Risotto with Peas

(about 4 servings)

This is probably the best risotto I have made yet. It was so good! Beautiful colours and bursting with flavour!

I used mostly carrot juice, some wine and a small amount tangerine juice. I planned on adding both lemon juice and cumin for Moroccan flavours, but changed my mind at the last minute. I'm glad I did, the tangerine juice was interesting, giving this dish an unexpected dimension. I still added a small amount of Harissa for a touch of heat which offset some of the sweetness nicely.

The peas were added primarily for their colour. They were quite tasty here.

1 tbsp butter
1 clove garlic, minced
1 large sweet onion, chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine
4 - 4 1/2 cups carrot juice, heated
1/3 cup tangerine or orange juice
salt and freshly ground pepper to taste
1/2 tsp Harissa, or hot sauce
1/2 cup freshly grated Parmesan Cheese (reserve a teaspoon or so)
1 1/2 cups frozen baby peas (no need to defrost first)
2 tbsp heavy cream

Melt the butter in a large wok (or skillet) over medium-low heat. Add the garlic and saute for a minute or until it becomes fragrant. Stir in the onions and stirring frequently cook them until they begin to caramelize; about 10-15 minutes.

Stir in the rice and cook for another 2 minutes or so, then stir in the wine. When most of the wine has been absorbed into the rice, begin to add the warmed carrot juice, about 1/2 cup at a time. Cook and stir the mixture until most of the liquid has been absorbed by the rice. Continue to add the carrot juice until the rice is almost ready. It should still have some bite to it. This will probably take 25-30 minutes,

Stir in the tangerine juice. Add salt and pepper to taste, as well as the Harissa. Stir in the cheese and peas. Cook the risotto for another 3-4 minutes or until the peas have heated through and the rice is al dente.

Stir in the cream and serve. Sprinkle with the reserved cheese and dust with cracked pepper if desired.

Spaghetti al Limone; Spaghetti with Lemon

(4 servings)

When the weather gets hotter, I'm inclined to spend less time in the kitchen. It's a combination of the heat, loss of appetite and wanting to get things done so I can sit and relax. For the most part I like to focus on dishes that don't require a great deal of fuss, (although I do have a few things planned at the moment that will take me the better portion of a day to cook).

Spaghetti with lemon is one of those simple dishes that can be made quickly and easily. Prepare the sauce while cooking the spaghetti so that everything can be tossed together immediately when the pasta is ready. I have made one major change to the more traditional version of this recipe by scaling back the amount of olive oil (there's also heavy cream in this dish). Typically about 1/2 a cup of olive oil will find it's way into the sauce for four servings; that's 2 tablespoons per portion or about 238 calories. I have reduced that amount to about 1 1/2 tsp per serving and replaced the remaining olive oil with dry white wine for a delicious twist on this Italian classic.

2 tbsp extra virgin olive oil
1 tsp garlic paste
1/4 cup freshly squeezed lemon juice
1/4 cup dry white wine
2 tbsp heavy cream
1 tbsp fresh lemon zest, finely minced
1/4 cup Parmesan cheese, finely grated
2-3 tbsp fresh parsley, chopped
salt and freshly ground pepper to taste

10-12 oz dry spaghetti cooked al dente, according to the directions on the package

additional Parmesan cheese for garnish

With a fork or small whisk, combine the olive oil and garlic in a bowl large enough to hold the spaghetti. Slowly beat in the lemon juice, then wine.

Stir in the cream, lemon zest, cheese and parsley until everything is well combined. Season with salt and pepper, to taste.

When the spaghetti is cooked, drain it very well, then quickly add it to the lemon dressing and toss until every strand is evenly coated.

Serve immediately. Sprinkle with extra Parmesan cheese, if desired.

Chicken Marsala

(4 servings)

This is a dish I used to make a lot because I loved it so much and it was easy to make. But as is sometimes the case with me, I probably made it one too many times and tired of it.

I tend to get quite excited by things and can become quite fixated by them. Like the time I wanted to make the perfect margarita. I spent weeks trying out different kinds of tequilas, liquors, fruit, mixes and lots of recipes...   so much so, a friend suggested I might have a drinking problem, lol. I would rush home from work each day to mix yet another drink. I only made one small drink each evening to try out; I'm really not much of a drinker. I finally found a combination I loved and was kind of done with them. I don't remember the last time I made (or drank) a margarita.  Most of the alcohol in my home ends up in my food, like this bottle of Marsala. I don't believe I've ever poured a glass of Marsala, just to drink.

In any case, I was pleased I made this Chicken Marsala once again. It was delicious and I won't wait as long for the next time.

2 skinless and boneless chicken breasts
3 tbsp flour
1 tsp salt
1/2 tsp freshly ground black (or white) pepper
2 tbsp butter
8 oz mushrooms, sliced
1/2 cup Marsala
1/4-1/2 cup chicken broth (I mixed up some Better than Bouillon, Chicken)
a squeeze or 2 of  fresh lemon juice
1-2 tbsp fresh parsley, chopped

Split each breast in half lengthwise to make 4 pieces. Place the meat between parchment paper and gently pound with a meat hammer until the pieces are about 1/4 inch thick.

Combine the flour, salt and flour. Dredge each piece of chicken with flour on both sides and set aside.

Heat 1 tablespoon of butter in a large skillet over medium to medium-high heat. Fry the chicken until both sides are golden brown; about 5-6 minutes.

Remove the chicken and set aside, loosely covered.

Lower the heat a touch and melt the remaining butter.  Add the mushrooms and fry them for about 2-3 minutes. Add the Marsala, chicken broth* and lemon juice. Gently simmer the mixture, scraping up any bits from the pan with a wooden spoon to combine with the sauce. Check and adjust the seasoning, if necessary. The sauce might appear watery at this point.

*I'll add more chicken broth if I need extra sauce for noodles. I used less this time because I served this dish with a roasted pepper salad instead.

Add the reserved chicken and cook over low heat until the chicken has heated through and the sauce thickens.

Sprinkle with the chopped parsley and serve.

Spinach Gnocchi with Mushroom Sauce

(4 servings)

These gnocchi didn't come together as quickly as my last batch. I used the spinach directly out of the package and probably should have chopped it further; it would have been much easier to shape them. They were delicious though, and I served them with a mushroom sauce.

Parmesan Gnocchi with Puttanesca Sauce

(4 servings)

When I decided to make Marillenknödel, I also found myself thinking about gnocchi. The dough is pretty similar.

This gnocchi turned out a bit larger than usual. Once the garlic hit the hot olive oil as I was making the sauce, and that wonderful aroma filled my kitchen, I began to get hunger pangs. All of a sudden my leisurely time became rather hurried, and my focus shifted from the process of making this meal to seeing the finished food on my plate!

Daring Baker Challenge, February 2011; Panna Cotta and Florentines

The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.

I have never made or had Panna Cotta. I loved the simplicity of this recipe; it's the perfect dessert for a dinner party. The only thing I changed was the milk/cream ratio which I inverted to 1 cup cream to 3 cups milk. The result was still seemed very rich to me. I will definitely make this again!

Fresh Tomato and Cheese Tart

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(one 9" tart)

This is a great summer dish when tomatoes are at their peak.

crust
3/4 cup unbleached flour
1/2 cup wholewheat pastry flour
1/2 tsp salt
6 tbsp butter, cut up and chilled
2-4 tbsp cold water

Place the flours and salt into the bowl of a food processor and pulse a few times to combine.

Remove the top and evenly distribute the butter pieces. Replace the top and pulse as few times until the butter is roughly chopped and mixed with the flour (small pea sized).

Remove the top again and sprinkle 2 tablespoons of water over the flour and butter mixture. Place the top back on and pulse a few more times. The mixture should look like it's about to clump together. If not, then add a bit more water.

Gather up the dough and shape into a flattened ball. Refrigerate for about 15 minutes.

Roll out the dough on a floured surface into a circle to fit a 9" pie or tart pan. Wrap the dough around the rolling pin and unwrap into the pan. Press into the pan and remove excess dough from the edges and set aside.

filling
1 clove garlic, finely minced
1/2 cup ricotta cheese
2 tbsp fresh basil, chopped

1/4 cup roasted or sauteed onions, sliced or chopped
6 oz cheese, shredded (I combined gruyere, garlic cheddar and edam)

2-3 tomatoes, sliced (enough to cover the top)
1 tbsp fresh basil, sliced
2 tbsp parmesan cheese, grated or shredded
freshly ground black pepper
salt, to taste (optional)

Preheat the oven to 375ºF.

Combine the garlic, ricotta, and basil. Spread evenly over the bottom of the tart shell.

Scatter the onion over the ricotta mixture and then cover with an even layer of the shredded cheese.

Arrange the tomato slices over the shredded cheese. Sprinkle the sliced basil and parmesan cheese over the tomatoes. Finish off with some freshly ground black pepper.

Sprinkle a bit of salt, if needed.

Bake for about 50-60 minutes, or until the tart is done.

Beef and Spinach Ravioli

(about 6-8 servings)



I have a tendency to do similar things in little spurts. I'll read several books of the same genre back to back, or watch several films, or visit several plant nurseries that happen to specialise in something in particular. The same applies to cooking. My pasta machine is still out on the counter and I'm still thinking of ravioli. I got up early this morning and made double this recipe; most of which will be frozen.

The very first time I ever made ravioli, I made a beef and spinach filling similar to this.  I started adding mortadella or prosciutto in recent years, which seems to work well.

dough
2 1/4 cup unbleached flour
1 cup semolina flour
1 tbsp beet powder, optional (I'm just adding this for colour)
1 tsp salt
4 large eggs
2 tbsp olive oil
1-3 tbsp water, if needed

Place the flours, beet powder and salt into the bowl of a food processor fitted with a dough blade. Pulse a few times to combine. Add the eggs and oil; pulse a few more times. The mixture should look like moist bread crumbs that easily form into a ball if you pinch a few together. If the mixture seems too dry, then add the water a tablespoon at a time until the consistency is right.

For ravioli I like it when the crumbs are on the verge of forming a ball. The mixture is dry enough that it's not necessary to dust everything with flour, yet there's a slight tackiness present.

Gather up the dough and knead a few times. Cover the dough with a damp cloth and let rest while you make the filling.

filling
2 tsp butter
1 clove garlic, minced
1 small onion, finely chopped
1/2 lb lean ground beef
2-3 slices of mortadella, diced or 2 oz prosciutto, chopped
1 10 oz pkg of frozen spinach, thawed and squeezed dry and finely chopped
2/3 cup ricotta cheese
1/2 cup Parmesan cheese, grated
1 egg
salt and freshly ground black pepper, to taste

Melt the butter in a skillet over medium heat. Add the garlic and fry for about a minute. Add the onion and cook stirring until the onion becomes translucent. Add the beef and continue to cook, breaking up the meat as you stir until the meat begins to brown. Add the spinach and continue to cook and stir until the mixture appears dry. This takes about 10-15 minutes.

Place the meat and onion mixture into a large bowl and add the mortadella or prosciutto, ricotta and parmesan cheese, egg, salt and pepper. Stir to combine everything well. Set aside.

To assemble and serve
olive oil or butter
grated Parmesan cheese

Remove enough dough to roll out 2 rectangles of dough to about 1/8" thickness to fit the ravioli mold, if you are using one. I do this with a pasta machine, but a rolling pin works well too. Place one sheet of dough on a ravioli mold and press with the top to make indentations. Fill the indentations with the meat mixture.

Brush a bit of water all around the edges of the squares. Place the 2nd pasta sheet on top. Roll with rolling pin until the ravioli are cut out.

Continue until all the dough and filling is used up.              *The photos above are from my mushroom ravioli.

At this point you can place the ravioli in a single layer on a cookie sheet and freeze them for about 10 minutes and then bag them for further freezing.

Bring a large pot of lightly salted water to boil and cook the ravioli in batches. They should float up to the top and be done in about 2-3 minutes.

Drain the ravioli and toss in a bit of olive oil or butter. Sprinkle with cheese

Mushroom Ravioli

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(about 6-8 servings)

Last week I dug out my pasta machine after I came across some beet powder. I'm on a bit of a pasta roll at the moment, and decided to make some ravioli this weekend.

In the past I've usually made fillings with spinach and ricotta cheese, but I'm quite fond of mushrooms and decided to make a mushroom filling after finding some very nice looking baby portobella at the grocery store.

Filling
1/2 oz dried porcini mushrooms
1/2 cup hot water

1-2 tsp olive oil
2 cloves garlic, finely minced
1 large onion, finely chopped
1 1/4 lb mushrooms, cleaned and finely chopped
1/4 cup marsala
1-2 pinches dried thyme
1/2 cup mascarpone cheese
salt and freshly ground black pepper

Soak the porcini mushrooms in the hot water for at least 30 minutes. Remove and chop; reserve the liquid.

Heat the oil in a nonstick skillet. Add the garlic and fry for about a minute, then add the onion and saute until it's transparent and has a light golden hue.

Add both the porcini and chopped fresh mushrooms, the reserved mushroom liquid, marsala and thyme. Cook until the mixture becomes somewhat dry; about 15-20 minutes.

Remove from heat, cool a bit. Stir in the mascarpone cheese. Check seasoning and add salt and pepper as needed.

pasta
1 1/2 - 1 3/4 cup unbleached flour
1 1/2 cup semolina flour
1 tsp salt
4 large eggs
1-3 tbsp water

serve with
lightly browned butter and grated parmesan cheese

Place the 1 1/2 cups flour (to start), semolina and salt into the bowl of a food processor fitted with a steel blade. Pulse a few times to combine.

Add the eggs and 1 tablespoon of water to start. Pulse a few times. If the mixture seems too dry, sprinkle a bit more water over the mixture.

The dough should have the consistency of fresh bread crumbs, and be moist enough to stick together if you gather a small amount and gently squeeze it together. Some people add enough water until the dough forms a ball inside the bowl, but I prefer mine to be somewhat dryer. If I have added too much liquid and get a ball, I add a bit more flour until the ball breaks up again.

by hand
Gather up the dough and knead for a few minutes on a lightly floured surface until you have a smooth ball. Cover and allow to rest for about 20 minutes.

Roll out the dough to about 1/8" thickness in whatever shape you need for how you will make the ravioli. I am using a ravioli form which I will describe below.

with pasta (crank) machine
Gather a small handful of dough and squeeze together. Flatten the piece and run it through the pasta machine at the widest setting a few times. Fold and pass through a few more times, tightening the setting each time. This helps develop the gluten.

Crank out a piece long enough to cover the ravioli form. Place over the form and gently push the pasta sheet down using the plastic domed sheet.

Place a bit of filling into each indentation, wet the edges with a bit of water. Roll out a second sheet of pasta and place over the first pasta sheet and fillings. Roll over with a rolling pin to cut the ravioli; turn over and separate.

Repeat until the dough and filling is used up.

Boil the ravioli in batches in lightly salted boiling water for about 2-3 minutes. Drain and toss with butter and sprinkle with grated cheese.