2 whole skinless, boneless chicken breasts, halved
2 tablespoons fresh lemon juice
1 pound penne or other tubular pasta
2 large red bell peppers, cut into a 1/2-inch dice
2½ cups thinly sliced celery
1 medium red onion, chopped
1 cup walnut halves
1¼ cups pitted Kalamata olives, cut in half
1/4 cup minced fresh dill or 1 tablespoon dried
3 tablespoons white wine vinegar
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
sea salt and freshly ground pepper
2/3 cup olive oil
Oil a ridged grill pan and heat over moderately high heat or set an oiled rack 4-6 inches over glowing coals. Grill chicken breasts for 8 to 10 minutes on each side or until they are springy to the touch, and then transfer them to a dish. Sprinkle chicken with lemon juice and let it cool. Boil the pasta until it is tender; refresh under cold water in colander, and drain.
In a large bowl, toss pasta, bell peppers, celery, onion, walnuts, olives, and dill. Remove chicken from dish, reserving the juices, and slice it thin on the diagonal. Add it to the vegetables in the bowl. Pour the juices from the dish into a bowl or large cup, and then add vinegar, mayonnaise, mustard, and salt and pepper to taste. Whisk the mixture thoroughly, and then add the olive oil in a stream, whisking until the dressing is emulsified. Add dressing to salad and toss. Add more salt and pepper if needed. Serve immediately at room temperature or chill for later use. Serves 8 to 10.
Laura
Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts
Springtime Lemony Meatballs with Pasta
Originally from Sunset, 2012, slightly modified.
Meatballs
1 pound ground beef
1 tablespoon Dijon mustard
1/2 cup finely chopped flat leaf parsley
3/4 teaspoon each sea salt and freshly ground pepper
1/2 teaspoon lemon zest
juice of half a lemon
2 tablespoon plain dried bread crumbs
1 large egg
1 teaspoon finely chopped thyme leaves
Mix ingredients in a large bowl to combine. Divide into 1-tablespoon portions, using wet hands, roll into balls. Chill on a baking sheet, covered with plastic wrap, until ready to use, up to one day. Preheat oven to 425º F.
Pasta and Vegetables
1 small red onion, cut into 1/2-inch thick wedges
2 garlic cloves, minced
3/4 pound small red potatoes, quartered
3 tablespoons extra-virgin olive oil
1/2 teaspoon each sea salt and ground pepper
16 ounces egg noodles or pappardelle pasta
1/2 cup shelled fresh peas or thawed frozen
1/2 dry white wine
1/2 teaspoon lemon zest
3/4 cup roughly chopped flat leaf parsley
Toss onion, garlic, and potatoes with oil, salt, and pepper in a large roasting pan until evenly coated. Nestle meatballs around vegetables; bake until onion and potatoes are tender, and meatballs are cooked through, about 40-50 minutes.
Cook pasta according to package directions, adding peas during the last minute of cooking. Drain, reserving some pasta water, and return pasta and peas to the pot.
Stir wine into meatballs and vegetables, and pour into the pot of pasta. Add lemon zest and parsley; toss to combine, adding pasta water if mixture looks too dry. Season to taste with salt and pepper. Transfer to a platter, garnish with parsley.
Sarah
Meatballs
1 pound ground beef
1 tablespoon Dijon mustard
1/2 cup finely chopped flat leaf parsley
3/4 teaspoon each sea salt and freshly ground pepper
1/2 teaspoon lemon zest
juice of half a lemon
2 tablespoon plain dried bread crumbs
1 large egg
1 teaspoon finely chopped thyme leaves
Mix ingredients in a large bowl to combine. Divide into 1-tablespoon portions, using wet hands, roll into balls. Chill on a baking sheet, covered with plastic wrap, until ready to use, up to one day. Preheat oven to 425º F.
Pasta and Vegetables
1 small red onion, cut into 1/2-inch thick wedges
2 garlic cloves, minced
3/4 pound small red potatoes, quartered
3 tablespoons extra-virgin olive oil
1/2 teaspoon each sea salt and ground pepper
16 ounces egg noodles or pappardelle pasta
1/2 cup shelled fresh peas or thawed frozen
1/2 dry white wine
1/2 teaspoon lemon zest
3/4 cup roughly chopped flat leaf parsley
Toss onion, garlic, and potatoes with oil, salt, and pepper in a large roasting pan until evenly coated. Nestle meatballs around vegetables; bake until onion and potatoes are tender, and meatballs are cooked through, about 40-50 minutes.
Cook pasta according to package directions, adding peas during the last minute of cooking. Drain, reserving some pasta water, and return pasta and peas to the pot.
Stir wine into meatballs and vegetables, and pour into the pot of pasta. Add lemon zest and parsley; toss to combine, adding pasta water if mixture looks too dry. Season to taste with salt and pepper. Transfer to a platter, garnish with parsley.
Sarah
Chicken Tetrazzini
2 cups diced, cooked chicken
8 ounce thin spaghetti, cooked, drained, kept warm
1/4 cup butter
1/4 flour
1¼ teaspoon salt
1/8 teaspoon freshly ground pepper
2½ cups chicken stock
3 tablespoon sherry
1/2 heavy cream
1/2 grated Parmesan
Optional: broccoli or mushrooms, sautéd
Melt butter in heavy saucepan; remove from heat. Blend in flour, salt, and pepper. Stir in chicken stock slowly. Cook over low heat, stirring constantly, until sauce thickens and boils 1 minute. Remove from heat. Stir in sherry and cream slowly. Combine sauce, chicken, spaghetti, and mushrooms/broccoli; spoon into a greased 2-quart casserole and sprinkle parm over the top. Bake at 425º F for 15-20 minutes until bubbly and brown on top. Serves 6-8.
Laura
8 ounce thin spaghetti, cooked, drained, kept warm
1/4 cup butter
1/4 flour
1¼ teaspoon salt
1/8 teaspoon freshly ground pepper
2½ cups chicken stock
3 tablespoon sherry
1/2 heavy cream
1/2 grated Parmesan
Optional: broccoli or mushrooms, sautéd
Melt butter in heavy saucepan; remove from heat. Blend in flour, salt, and pepper. Stir in chicken stock slowly. Cook over low heat, stirring constantly, until sauce thickens and boils 1 minute. Remove from heat. Stir in sherry and cream slowly. Combine sauce, chicken, spaghetti, and mushrooms/broccoli; spoon into a greased 2-quart casserole and sprinkle parm over the top. Bake at 425º F for 15-20 minutes until bubbly and brown on top. Serves 6-8.
Laura
Spicy Squash Pasta
2 pounds autumn squash, such as butternut
1/4 cup extra virgin olive oil, plus more for drizzling
coarse salt and freshly ground pepper
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 teaspoon finely chopped fresh thyme
1 teaspoon thinly sliced fresh sage
1 teaspoon finely chopped fresh rosemary (although I find it easier to crush it in my mortar)
1 pound bowtie pasta
3 tablespoons coarsely chopped fresh flat-leaf parsley, plus more for garnish
3/4 cup Ricotta cheese
freshly grated Parmesan
Preheat oven to 400° F. Cut squash in half and remove seeds, reserving them if you'd like to roast them later. Drizzle squash with oil, and season with salt and pepper. Place squash, cut side up, on a rimmed baking sheet lined with parchment paper. I use a stoneware baker and don't bother with the paper. Bake 10 minutes. Flip the squash to cut side down, and bake 40-50 minutes until it is very tender. Let cool slightly and scoop the flesh into a medium bowl; discard the skin.
Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add garlic, a large pinch of salt, red pepper flakes, and 3/4 teaspoon each of thyme, sage, and rosemary. Cook, stirring, until garlic is golden and fragrant, about 5 minutes. Add squash, and cook, stirring and mashing, until it is heated through.
Meanwhile, cook pasta until al dente. Drain well.
Heat remaining oil in a large skillet over medium heat. Add cooked pasta, parsley, and remaining herbs. Season with salt. Toss to combine, cook until heated through.
Divide pasta evenly among serving bowls. Top with squash mixture and ricotta, dividing evenly. Garnish with parsley, drizzle with oil, and serve with Parmesan.
Laura
1/4 cup extra virgin olive oil, plus more for drizzling
coarse salt and freshly ground pepper
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 teaspoon finely chopped fresh thyme
1 teaspoon thinly sliced fresh sage
1 teaspoon finely chopped fresh rosemary (although I find it easier to crush it in my mortar)
1 pound bowtie pasta
3 tablespoons coarsely chopped fresh flat-leaf parsley, plus more for garnish
3/4 cup Ricotta cheese
freshly grated Parmesan
Preheat oven to 400° F. Cut squash in half and remove seeds, reserving them if you'd like to roast them later. Drizzle squash with oil, and season with salt and pepper. Place squash, cut side up, on a rimmed baking sheet lined with parchment paper. I use a stoneware baker and don't bother with the paper. Bake 10 minutes. Flip the squash to cut side down, and bake 40-50 minutes until it is very tender. Let cool slightly and scoop the flesh into a medium bowl; discard the skin.
Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add garlic, a large pinch of salt, red pepper flakes, and 3/4 teaspoon each of thyme, sage, and rosemary. Cook, stirring, until garlic is golden and fragrant, about 5 minutes. Add squash, and cook, stirring and mashing, until it is heated through.
Meanwhile, cook pasta until al dente. Drain well.
Heat remaining oil in a large skillet over medium heat. Add cooked pasta, parsley, and remaining herbs. Season with salt. Toss to combine, cook until heated through.
Divide pasta evenly among serving bowls. Top with squash mixture and ricotta, dividing evenly. Garnish with parsley, drizzle with oil, and serve with Parmesan.
Laura
"Classic" Macaroni and Cheese
This is the classic dish, baked with breadcrumbs on top, but with a few updates. I use Panko crumbs (not because they're trendy, geez) but because they make a much crispier topping than regular breadcrumbs.
9 oz macaroni, cooked and drained
2 cups cheese sauce (see below)
1 cup grated sharp Cheddar cheese
5 slices of bacon, fried crisp, drained, and crumbled
1/2 Panko breadcrumbs, buttered
Preheat the over to 375°F. Butter a 1 1/2 quart casserole (I use a stoneware dish, so I skip this step). Put the cooked macaroni into the casserole, pour the cheese sauce over it, and mix gently with a fork. Sprinkle the grated cheese and the crumbled bacon evenly over the top. Spread the crumbs over all. Bake uncovered, until the top is golden and the sauce is bubbling, 27-30 minutes.
Cheese Sauce
1/4 cup butter
1/4 cup flour
2 cups milk
salt
cayenne pepper
1 cup grated sharp Cheddar cheese
Melt the butter in a heavy saucepan. Stir in the flour and cook, stirring constantly, until the roux cooks and bubbles, but do not brown it. Mix the two milk types into a microwave oven proof cup and heat milk, but do not boil. Add the warm milk to the roux, continuing to stir as the sauce thickens. Bring to a boil. Add salt to taste and a couple of pinches of cayenne pepper (or to taste). Lower the heat and cook, stirring for another 2-3 three minutes. Add the cheese and stir until the cheese is thoroughly melted and combined.
Laura
9 oz macaroni, cooked and drained
2 cups cheese sauce (see below)
1 cup grated sharp Cheddar cheese
5 slices of bacon, fried crisp, drained, and crumbled
1/2 Panko breadcrumbs, buttered
Preheat the over to 375°F. Butter a 1 1/2 quart casserole (I use a stoneware dish, so I skip this step). Put the cooked macaroni into the casserole, pour the cheese sauce over it, and mix gently with a fork. Sprinkle the grated cheese and the crumbled bacon evenly over the top. Spread the crumbs over all. Bake uncovered, until the top is golden and the sauce is bubbling, 27-30 minutes.
Cheese Sauce
1/4 cup butter
1/4 cup flour
2 cups milk
salt
cayenne pepper
1 cup grated sharp Cheddar cheese
Melt the butter in a heavy saucepan. Stir in the flour and cook, stirring constantly, until the roux cooks and bubbles, but do not brown it. Mix the two milk types into a microwave oven proof cup and heat milk, but do not boil. Add the warm milk to the roux, continuing to stir as the sauce thickens. Bring to a boil. Add salt to taste and a couple of pinches of cayenne pepper (or to taste). Lower the heat and cook, stirring for another 2-3 three minutes. Add the cheese and stir until the cheese is thoroughly melted and combined.
Laura
Vicky’s Fettucine
1/2 cup butter melted or softened
1 cup canned tomatoes, cut up
2 tbsp chopped parsley
1/2 cup parmesan cheese
A few twists of the pepper grinder
1 cup whipping cream (may substitute evaporated milk)
Combine all ingredients and toss with 1 pound cooked fettucine. Serve with Vicky’s Chicken Piccata
Vicky
Pasta Sauce with Capers
1 medium onion, finely chopped
1-4 cloves garlic, pressed
1-2 tbsp olive oil
1 large can diced tomatoes or 4-5 medium to large fresh tomatoes, diced
1 tsp dried basil
1 small jar of capers
1 tbsp Kalamata olive paste
Fresh ground black pepper to taste
Pasta of choice
Freshly grated parmesan cheese
Heat oil in skillet. Add onion & garlic, sauté until onions are soft (about 5 min). Add tomatoes & basil, simmer about 1 hour. Stir in capers & olive paste. Serve over pasta with fresh parmesan cheese.
Sarah & Jason
Sarah & Jason
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