Rigatoni with Wild Mushroom Cream Sauce

Tags

cheese, Italian, Kentucky Proud, main dish, morel, mushroom, parmesan, umami, vegetarian

This lovely dish is a great way to use those morel mushrooms I mentioned in my previous post. At the time that I prepared this dish, morels had not yet popped up from the ground. I know that they would be wonderful in this recipe because their fantastic umami quality.

Rigatoni with Wild Mushroom Cream Sauce (from Spoon, Fork, Bacon)

• 1 lb. mezzi rigatoni
• 2 1/2 tbsp extra virgin olive oil
• 1/2 medium yellow onion, diced
• 2 garlic cloves, microplaned
• 2 sprigs thyme, minced
• 1 lb morel mushrooms
• 1 cup red wine
• 1/2 cup heavy cream
• 2 tbsp unsalted butter, softened
• 1/2 cup grated Parmesan cheese, plus more for garnish
• Salt and pepper to taste

Fill a large pot with water and bring to a boil. Add a generous amount of salt to the water, followed by the pasta. Cook until al dente. Drain into a colander and toss with a dash of olive oil. Set aside.

In a large skillet over medium-high heat, sauté onions for about 3 minutes. Add garlic, thyme and mushrooms and continue to sauté for 4 to 5 minutes. Season with salt and pepper. Deglaze the pan with the red wine and allow the liquid to reduce by 2/3. Lower heat to medium-low and stir in cream and butter, if using. Add pasta and stir together until well coated. Top with Parmesan and fold together. Adjust seasonings. Top each plate with extra Parmesan and cracked black pepper and serve.

 

Limoncello ~ Part 1

Tags

adult, beverages, citrus, cocktails, digestif, Everclear, Italian, lemons, limoncello

Limoncello is an Italian digestif normally served cold. Prior to this little experiment, I have never tried it but when Greg from Rufus’ Food and Spirits Guide posted it, I knew I had to make some of my own. Be sure to click on the link above. He has tons of cocktail ideas to use your limoncello. As soon as mine is done, I’ll start posting some of my own. I can’t wait to taste the results. Expect to see Part 2 in about 2 weeks or so.

Limoncello ~ Part 1

• 20 normal lemons
• 750ml pure grain alcohol (one bottle of Everclear)
• 2 3/4 cups water
• 3 cups sugar
• A large glass container

Wash lemons and dry completely. Make sure to remove any dirt, adhesive or writing on skin. Using a potato peeler remove the rind only of each one. Try and have as little pith (white part) on the back of the strips. Place in container. Pour in grain alcohol. Seal and place in a cool (68-70 degrees) dark area. Store for 13 days agitating (shaking) it once a day.

Part 2 will show this part of the recipe:

On the 13^th day mix sugar and water together in a large pot. Bring to a boil and then remove from heat. Cool completely. Strain lemon liquor into simple syrup. Discard lemon rind. Mix liquid together and pour back into storage container. Seal and store in same cool dark place for three weeks agitating twice a day. When time is up, enjoy.

Zucchini and Mixed Mushoom Risotto

Tags

gluten free, Italian, main dish, mushrooms, risotto, vegetarian, zucchini

This dish is originally a Gordon Ramsey recipe featured on Red Online, a British women’s website. I was a little disappointed though. After all his online bluster about the perfect risotto, I had expected a more flavorful dish from Mr Ramsey. Perhaps it’s somewhat disappointing results can be chalked up to cooks error. I suspect it would taste better if prepared by his hands rather than mine.

Zucchini and Mixed Mushroom Risotto (a variation of this recipe)

• 2 small zucchini
• Sea salt and freshly ground black pepper
• 2 large garlic cloves, microplaned 
• A few basil sprigs, leaves only
• 2 to 3 tbsp olive oil, plus extra to drizzle
• A squeeze of lemon juice
• 2.5 cups chicken stock (GF if you want)
• 1 cup Arborio rice
• 1/3 cup dry white wine
• 3/4 cup wild mushrooms, cleaned and halved or sliced if large
• 2 to 3 tbsp freshly grated Parmesan

Preheat the oven to 400 degrees and line a large baking tray with foil. Halve the zucchini lengthways and score the flesh in a criss-cross pattern. Arrange the cut side up on the tray. Season lightly and scatter over the garlic slices and basil leaves. Drizzle with olive oil and squeeze over a little lemon juice. Bake for 30–40 minutes until the courgettes are soft. Let them cool slightly, then roughly chop the flesh.

For the risotto, bring the stock to a simmer in a pan. Heat another medium saucepan and add a tablespoon of olive oil. Stir in the rice and cook, stirring, for a minute. Pour in the wine and let it bubble to reduce down until the pan is quite dry. Gradually add the stock, a ladleful at a time, stirring frequently. Let the rice absorb most of the stock in the pan before adding another ladleful.

When the rice is al dente, stir in the chopped courgettes and turn off the heat. Leave the risotto to stand for a few minutes. Meanwhile, heat a wide frying pan and add one to two tablespoons of olive oil. Tip in the mushrooms, season and toss over a high heat for three to four minutes until they are golden brown and any moisture released has been cooked off. Add the mushrooms to the risotto, along with a little more boiling stock if you prefer a ‘wet risotto’. Stir in most of the Parmesan and adjust the seasoning. Divide the risotto among warm plates and sprinkle over the remaining Parmesan.

Meatball Subs

Tags

cheese, food, Italian, meatball, mozzarella, sandwich, sub

Maybe there is no actual place called hell. Maybe hell is just having to listen to our grandparents breathe through their noses when they’re eating sandwiches. ~Jim Carrey

Who doesn’t love cheesy, meaty goodness? I love making these sandwiches because they are so quick to throw together and can be made any time. If you want dinner at  5 and the hubby can’t eat until 8, it will still be delicious (maybe more so- I think time improves spaghetti sauce).

Meatball Subs

• 1 batch of Grammy’s Spicy Spaghetti sauce and meatballs
• 1 loaf Italian bread
• Slices or shredded mozzarella cheese

Split the loaf of bread horizontally. Top the bottom half with the meatballs and sauce. Sprinkle with cheese. Top with second half of bread. Cut into sections. Enjoy!!!!

Spinach Artichoke Alfredo Pizza

Tags

alfredo, artichoke, cheese, food, Italian, pizza, spinach, vegetarian

Michaelangelo: Ahh, ninja pizza!
Donatello: “Ninja pizza”?
Michaelangelo: Pizza that vanish quickly without trace!

Spinach Artichoke Alfredo Pizza

• 1 cup heavy cream
• 1/2 cup butter
• 2 tbsp cream cheese
• 3/4 cup grated parmesan cheese
• 1 tsp garlic powder
• 2 tbsp pesto
• 1 tsp fresh ground pepper
• 1 1/2 cups mozzarella cheese, shredded
• 1 box frozen chopped spinach, thawed and sqeezed dry
• 1 can of artichoke hearts, rinsed and squeezed dry, roughly chopped
• Pizza Crust

In a heavy saucepan, combine the cream, butter, and cream cheese over medium heat until melted together. Add in parmesan cheese, garlic, pesto and pepper; continue cooking for about 15 minutes or until thickened. On the baked pizza crust, pour the alfredo sauce and spread evenly. Top with spinach, artichokes, and cheese. Bake until cheese is bubbly and lightly browned.

Pasta con Sarde

Tags

food, Italian, main dish, pasta, sardines

Ok, this recipe is definitely a departure from my typically Southern/comfort food style recipes. Anchovies, sardines, raisins and pasta?!? Yeah, nothing like what I normally make. I saw this on Food 52 and my curiosity was piqued. It is a completely different flavor profile than commonly seen in my kitchen. I was pleasantly surprised by how good this turned out. I don’t know that it will become a regular pasta dish but I am glad I tried it!

Pasta con Sarde (from Food52)

• 1 small onion, diced
• 1/4 cup olive oil
• 1 fennel bulb, thinly sliced
• 3 garlic cloves, minced
• 1/2 cup white wine
• 6 anchovies, drained (get the best quality available)
• 2 cans of sardines, drained (get the best quality available)
• 4 tbsp raisins
• 4 tbsp pine nuts
• 1 tsp fennel seeds, crushed
• Red pepper flakes
• 1 pound pasta of your choice (I used ziti)

Saute onion and fennel in a large skillet for 5 minutes. Add garlic and red pepper flakes. Cook until soft. Add wine, anchovies, sardines, raisins, pine nuts, and fennel seeds. Continue cooking on low heat. Boil pasta until al dente and add to sardine mixture. Add some of the pasta cooking water to create sauce if too dry. Serves 4.

Rustic Manicotti

Tags

beef, cheese, food, Italian, main dish, manicotti, pasta, ricotta, sausage

Some days you just crave cheese, sausage, and noodles. I try really hard not to be an emotional eater but with these cold, miserably dark winter days it is hard to resist. I can’t wait for spring!

Rustic Manicotti (a variation of this Food52 recipe)

• 1 medium onion, diced
• 1/2 pound lean beef beef
• 1/2 pound spicy italian pork sausage
• 14 manicotti shells
• 1 (15 ounce) whole milk ricotta
• 3 cups shredded mozzarella
• 1 cup grated Parmesan cheese
• 2 tbsp chopped Italian parsley
• 2-3 garlic cloves, microplaned
• 3/4 tsp crushed red pepper
• Salt & pepper to taste
• Good tomato sauce like Grammy’s Spicy Spaghetti

In a heavy skillet, brown together the ground beef and sausage. When some of their grease has been released, add the onion and saute until meat and onions are cooked through.

Cook the manicotti in a large pot of boiling salted water until they are mostly softened but are still firm enough to stuff without tearing to bits.

Preheat your oven to 375 degrees. In a bowl, combine 1 1/2 cups of mozzarella cheese, 1/2 cup Parmesan, the parsley, garlic, crushed red pepper, salt and pepper. Combine well.

Spoon out enough of your tomato sauce to cover the bottom of a 9×13 inch glass baking dish. Stuff each manicotti shell with the cheese and meat mixture. Cover the shells with the rest of your tomato sauce. Sprinkle with the remaining mozzarella and Parmesan. Bake until cheese is melted and the sauce is bubbly. Serves 6 to 8.

Kale, Caramelized Red Onion, Bacon, Mushroom, and Blue Pizza

Tags

bacon, blue cheese, Italian, kale, mushroom, onion, pesto, pizza

Shew! What a long name for such a great recipe. But how to shorten it?!? If you remove any of the title, you would remove such a key ingredient the reader would no longer have any idea of the true flavor palate or the recipe. So here it is… the whole long title….

Kale, Caramelized Red Onion, Bacon, Mushroom, and Blue Pizza 

The Crust:

• 4 cups all-purpose flour
• 1 tsp sugar
• 1 package of yeast
• 2 tsp salt
• 1 1/2 cups beer heated to 110 degrees F (I used my candy thermometer to make sure it wasn’t too hot)
• 2 tbsp olive oil
• Dashes of red pepper flakes
• 1/4 tsp garlic powder

The Toppings:

• 8 strips of bacon
• 1 medium red onion, sliced thinly
• 1 bunch of kale, ribs removed and roughly chopped
• 5 button mushrooms, sliced
• 3 oz crumbled blue cheese
• 8 oz grated mozzarella cheese
• 1/4 cup prepared pesto
• Salt and pepper to taste

In a glass measuring cup, warm in the microwave your favorite beer to 105 to 110 degrees. Pour in yeast, and let stand for 10 minutes to activate. In a greased large bowl, combine flour, sugar, salt, garlic, and hot pepper flakes. When proofed, add the liquid to the flour mix. Slowly work it in until it forms a ball. On a floured surface, knead the dough until smooth. Add more flour if the mix is too wet. Form into a ball and rub olive oil over the dough ball’s outer skin. Place back in the bowl, cover, and allow to rise for 1 hour.

Preheat the oven to 450 F and place a pizza stone (if you have one) inside.

In a skillet, saute the onions in the olive oil until softened and brown, about 20 minutes. Set aside and cool.

In the same skillet, fry the bacon until crispy. Drain and set aside to cool.

In the same skillet, saute the kale until slightly wilty. Add a few tablespoons of water and cover, if necessary.

In the same skillet, saute the mushrooms until the moisture has been rendered.

Sprinkle cornmeal on the heated stone. Carefully spread the dough onto the stone. Spoon pesto on to the dough and spread evenly with the back of a spoon. Sprinkle the bacon, onions, mushrooms, and kale over the dough. Top with blue cheese and mozzarella. Bake in the oven for 12 to 15 minutes or until the cheese is melted and slightly browning. Remove from the oven and allow to cool for 5 minutes. Slice and enjoy!

Recipe loosely based on this recipe from Melting Pot.

Sausage and Lentil Soup

Tags

food, Italian, lentil, sausage, soup, vegetables

Lentils are a great little bean. Tasty, versatile, cheap, and used in all kinds of cuisines. Lentils (and other beans) are also a great way to expand a recipe when you don’t want to use a lot of meat. Full of fiber and nutrients thanks to all the vegetables, I plan to use more lentils next time I make this recipe.

Sausage and Lentil Soup (inspired by My Baking Addiction) 

• 1/2 cup green lentils
• 2 tbsp olive oil
• 1/2 lb spicy ground Italian sausage
• 1 medium onion, diced
• 2 stalks of celery, diced
• 1 large carrot, diced
• 1 small zucchini, diced
• 2 garlic cloves, microplaned
• Salt and pepper, to taste
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp dried thyme
• 2 cans chicken broth
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• Garnish with Parmesan cheese and fresh herbs

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain and set aside. In a Dutch oven, fry Italian sausage until cooked through. Drain sausage on paper towels. To the Dutch oven add olive oil, onion, celery, carrots, and zucchini. Saute on medium heat for 5 minutes. Add garlic cloves, basil, oregano, and thyme. Cook for 2 more minutes. To the vegetable mixture, add the lentils, sausage, broth and tomatoes. Reduce heat and simmer until lentils are tender, about an hour to 1 1/2 hours. You may need to add more chicken broth to reach your desired consistency. We like things a little thicker, more like a stew. Garnish with Parmesan cheese and fresh herbs.

Italian Sausage and Tortellini Soup

Tags

cheese, food, Italian, sausage, soup, tortellini

When you need a quick, healthy meal full of tasty goodness to help you ward off a cold or get over the cruelty of hump day, this is the soup for you. Thrown together in less than 30 minutes, this flavorful dish will surely become a regular meal in your home.

Italian Sausage and Tortellini Soup

• 1/2 lb mild Italian Sausage
• 1/2 tbsp olive oil
• 1 (14oz) can diced tomatoes
• 1/2 onion, diced
• 4 garlic cloves, minced
• A dash or two of crushed red pepper
• 4 cups chicken broth
• 8 oz fresh spinach
• 2 cups fresh  cheese tortellini

In a Dutch oven, brown Italian sausage. When done, drain meat on paper towel. In the Dutch oven, add olive oil and saute the onion, garlic, and crushed red pepper until fragrant. Add chicken broth, Italian sausage, and tomatoes. Bring to a boil. Add in tortellini and cook as you normally would. When tortellini is done, stir in spinach until it is wilted. Serve and garnish with Parmesan cheese. Serves 4.