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Browsing Tag: pasta
Today’s recipe is a classic, simple Italian dish that definitely satisfies – especially on this snowy, winter day. As many of you know from previous recipes using guanciale, I think this ingredient adds a special type of magic to these Italian recipes (pasta all’amatriciana, spaghetti alla carbonara, and penne arrabbiata ) and should be sought out before just substituting thick-cut bacon. The guanciale renderings are the star of this dish as it is those renderings that form the sauce – that and starchy, pasta water. I used the tips from the Serious Eats recipe to produce a velvety sauce rich in the slightly smoked pork flavor that is so well suited to Romano cheese. There are several keys to this dish that I think…
OK, calm down… I haven’t jumped the shark just yet! But I am exploring several vegetarian recipe ideas to support a family and friends that ‘eat clean’ by choice or for medical reasons. The idea for this recipe actually came to me in a dream several weeks ago and sort of stuck in my mind, percolating and brewing into the results below. Yes, I know that sounds weird dreaming about recipes, but it is what it is. I tested this recipe on myself first and was quite impressed with the depth of flavor. If you did not share that it was vegetarian, I bet many people would not realize it lacked meat. And isn’t that the desired result when you try…
I want to give a hearty thanks to the gang at Mad and Delicacy for sharing this recipe recently. After seeing this delicious and simple dish, I knew I had to make it for one. This pasta dish is perfect for a quick weeknight meal and a budget conscious diner. Originating from Nursia in the central region of Italy – a town well known for scenery, truffles, and sausages – this dish is similar to many regional favorites like Penne Arrabiatta, Pasta all’Amatriciana, Pasta alla Genovese, Pasta Puttanesca, Spaghetti alla Carbonara, and a host of others. Made with just pasta (like penne), Italian sausage, Parmesan cheese, butter, and cream, it definitely is not a diet friendly dish though. Oh well, you can’t have everything…
Tonight my experiment was to make a simple chicken and artichoke meal sous vide – something with tender and juicy chicken and a delicious sauce. This dish does just that – flavorful sous vide chicken with a silky, savory, citrus tinged sauce. I like this type of dish in various other incarnations – chicken piccata, chicken marsala, etc. And I enjoy the subtle flavors added by the artichokes and sun dried tomatoes into this simple sherry and lemon sauce. I paired it with orzo and roasted Brussels sprouts, a delightful combination all around and the sides are just as simple to prepare as the main dish. Give it a try and enjoy this tasty chicken dish – easily prepared using your sous vide cooking device! Save Print Sous…
Here is one of the bonuses of my new job – testing pre-production equipment. Tonight I used the Vesta Imersa immersion circulator to make a sous vide chicken cacciatore. Yep, you read that right and the process was simple. I placed the sauce ingredients into a large recloseable bag with a valve, suctioned the air out, and cooked it in the water bath at 185F for at least 6 hours. After the 6 hours (or more), I lowered the temperature of the water bath to 145F in order to cook the chicken. Here is a pro tip – adding ice to the water bath will bring the temperature down to the target. I placed a chicken breast in a small recloseable bag with the desired spices and…
Tonight’s dish is a great dish for using leftover pasta, especially straight pasta like spaghetti, capellini, etc. And if you don’t have any leftover pasta? No sweat, just make a small batch while you crisp up the guanciale! This dish is based on a flexible ‘use what you have’ type of recipe but can be adapted to a planned meal easily enough. I used asparagus and red pepper for vegetables, which pairs wonderfully with eggs and pasta. Just think, this dish is just out of the ordinary to give you something new to enjoy for dinner… or brunch! Give it a try and adapt it to suit your pantry and tastes. I am confident you will enjoy the results! Save Print…
I found this dish researching some other recipes I want to make and the simplicity really struck me. A one pot pasta dinner that really works? Well, the gang at Serious Eats seem to think so, so who am I to question it? The truth is, this dish is super simple and really delicious! The sausage creates the base flavor, the spinach adds its supporting flavors, and all of it is bound to the pasta with a little cream and a heap of Romano cheese. While this dish may not make the weight loss cookbooks, it makes mine for being a simple, delicious one pot pasta that satisfies the need for a quick meal. So if you are seeking a way to enjoy spinach and pasta, give this…
OK, now that I have your attention with that beautiful recipe title, I am sure you want to know what it is. Well, it is meatballs in a roasted red pepper sauce. Doesn’t that sound delicious? I thought so, that’s why I made it. I used mild Italian sausage, whole milk ricotta, and panko crumbs for the meatballs to create a mild flavor that will not compete with the robust sauce. Mentioning the sauce, it is simply flavored so the roasted red peppers shine. It seems that this dish would be one dimensional, but the beauty is in the sum of all the parts. The sausage renders its juices into the sauce, the sauce gains a silky mouth feel with that lovely pork flavor…
Tonight’s pasta dish is one I had never heard of until I read about it on the NY Times Cooking site. Like several of the recent pasta dishes I have posted, this one has a multitude of variations. From my research, I went with a base recipe that I figured was the closest to the original/classic preparation. Similarly, like those other pasta dishes, this one also has just a few ingredients. The big difference is in the time it takes to make this dish. Genovese meat sauce takes many hours of cooking for the onions to break down and meld into the fork tender beef, essentially becoming one as ‘the sauce’. I will admit to being excited to make it after seeing this…
Tonight’s pasta dish is another one of those staples found in most Italian restaurants and has about as many differing recipes. I based my recipe on the America’s Test Kitchen version which uses three types of pepper to give this sauce its signature kick. According to my research, ‘arrabbiata’ is used to describe the spiciness of this dish, claiming it to be ‘angry’. Now I did not want the dish to be so hot and intense that all the other aspects of the dish are lost. I desired a notable spiciness with a subtle sweetness and fulfilling umami undertones to deliver a robust, flavor packed meal. The heat in this version sneaks up nicely on you and you know it…