Dinnertime and Suppertime Yummmmmy Stuff!

[ellediablo]

MEAT LOAF AND MASHED POTATOES

Save big in the calorie and fat departments with this remade version. Plus, get a fiber fix courtesy of the oatmeal and potato skins.

Meat Loaf
1/2 cup white wine
1 cup finely chopped white onion
1/2 cup finely chopped green bell pepper
1/2 cup grated carrot
1 lb ground round or sirloin, or ground turkey (93 percent lean or leaner)
1 can (8 oz) tomato sauce
1/2 cup uncooked old-fashioned oatmeal
1/4 cup grated Parmesan
2 tsp dried oregano
1 tsp red pepper flakes
1/2 tsp salt
1/2 tsp black pepper
2 large egg whites
2 cloves garlic, peeled and minced
1/3 cup chicken broth
Vegetable-oil cooking spray
Topping
1 1/2 cups pasta sauce (such as Classico Fire-Roasted Tomato & Garlic Sauce), heated
6 basil leaves

Mashed Potatoes
4 large Idaho baking potatoes, unpeeled, scrubbed and cut into small pieces
1/2 cup skim milk
3 tbsp light sour cream
3 tbsp light (reduced-fat) butter (stick or tub)
1/2 tsp salt
1 1/2 tsp black pepper
2 cloves garlic, peeled and minced
2 tbsp fresh parsley, chopped (optional)

For meat loaf:
Preheat oven to 375°F. Pour wine into a medium skillet and cook onion, pepper, and carrot over low to medium heat for 15 minutes. In a separate bowl, combine remaining ingredients and mix thoroughly, using hands. Spoon in vegetables and liquid from skillet. Shape mixture into a loaf approximately 5" wide, 10" long, and 3" to 4" high. Coat a 9" x 13" baking pan (or bread-loaf pan) with cooking spray, then fill with mixture. Bake 1 hour; let stand for 5 minutes before slicing. Top each slice with 1/4 cup warmed pasta sauce and basil leaf.
Mashed Potatoes
Bring a large pot of water to a boil. Add potatoes and simmer 15 minutes or until they yield to soft pressure. Drain, then transfer to a serving bowl. Using a potato masher or hand mixer, combine remaining ingredients. Serve warm with meat loaf.

Nutritional analysis per serving (for Meat Loaf and Topping): 230 calories, 8.5 g fat (3.5 g saturated fat), 18 g carbohydrates, 19.5 g protein, 3.5 g fiber
Nutritional analysis per serving (for Mashed Potatoes): 129.5 calories, 2.5 g fat (1.5 g saturated fat), 23 g carbohydrates, 4 g protein, 2 g fiber
Makes 6 servings.
SELF
February 2004

 

[Guest]

I could go for chips and...
GUACAMOLE DIP

2 avocados, peeled
1/3 cup onion, chopped
1/2 jalapeno chile pepper, chopped fine
1 medium tomato, peeled and quartered
1 tablespoon lime juice
1 1/4 teaspoons sugar
1/4 cup sour cream

 

[Matthew Craig]

WoW, i'll make it right now!

 

[ellediablo]

PAN-SEARED FILET MIGNON WITH CABERNET SAUCE

Add french fries, glazed carrots, and a salad of romaine wedges with blue cheese dressing. End with cheesecake and raspberries.

4 tablespoons (1/2 stick) chilled butter
4 filet mignon steaks (each about 4 ounces)
1/3 cup chopped shallots
2/3 cup Cabernet Sauvignon
1 generous tablespoon drained capers
1 tablespoon Dijon mustard
1/3 cup chopped fresh parsley


Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle both sides of steaks with salt and generous amount of ground black pepper. Add to skillet and cook to desired doneness, about 4 minutes per side for medium. Transfer steaks to 4 plates. Tent with foil.
Melt 1 tablespoon butter in same skillet over medium-high heat. Add shallots; sauté 1 minute. Add wine, capers, and mustard; simmer until slightly thickened, about 2 minutes. Stir in parsley. Reduce heat to medium-low. Whisk in remaining 2 tablespoons butter. Season sauce with salt and pepper. Spoon over steaks.

Makes 4 servings.
Bon Appétit
October 2001


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84% would make
this recipe again
A Cook from Boston, MA on 06/26/05

What a delicious sauce for steak! Do not be dismayed by the flavor of the sauce right out of the pan. At first, my boyfriend and I thought that we had sacrificed a good bottle of cabernet and I was about to scramble to make a different sauce. Luckily, I took that leap of faith and spooned it over our sirloin steak topped with sauteed onions. What a surprise! It was fantastic! The flavor was absolutely complimentary to the steak.

foozman from State College, PA on 03/23/05

Great for beginners! I have just started serious cooking since my wife's giving birth about a year ago, and this recipe has it all. Great taste to impress the guests. It's not intimidating, and you will feel so good about what just came out of your kitchen.
\
A Cook from Fairfield CT on 01/30/05

This was simple and elegant. The sauce is very concentrated in flavor and velvety in consistancy. I served this with roasted potato wedges, and steamed spinach. Definately a keeper!

 

[ellediablo]

FILET MIGNON WITH RED WINE-HORSERADISH SAUCE

From the Snake River Grill in Jackson, Wyoming.


1 tablespoon butter
1 cup chopped shallots
1 teaspoon crushed black peppercorns
2 fresh thyme sprigs or 1/2 teaspoon dried
2 cups dry red wine
1/2 cup whipping cream
1 tablespoon prepared white horseradish

4 6 to 8-ounce filet mignon steaks (about 1 inch thick)


Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add shallots, peppercorns and thyme and sauté mixture until shallots are tender, about 5 minutes. Add 2 cups red wine. Increase heat and boil until liquid is reduced to 1 cup, about
20 minutes. Strain sauce and return to same saucepan. Add 1/2 cup whipping cream and boil until reduced to sauce consistency, about 7 minutes. Stir in horseradish. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before using.)
Prepare barbecue (medium-high heat) or preheat broiler. Season steaks generously with salt and pepper. Grill or broil to desired doneness, about 5 minutes per side for medium-rare.

Transfer steaks to plates. Spoon horseradish sauce around and serve.

Serves 4.
Bon Appétit
March 1996

 

[ellediablo]

FILET MIGNON WITH MERLOT SAUCE

1 750-ml bottle Merlot
2 14 1/2-ounce cans low-salt chicken broth
1 14 1/2-ounce can beef broth
2 tablespoons (1/4 stick) unsalted butter, room temperature
1 tablespoon all purpose flour
1 tablespoon olive oil
6 6-ounce filet mignon steaks (each about 1 inch thick)
Freshly cracked pepper
1/4 cup chopped shallots
1 tablespoon chopped garlic
1 teaspoon chopped fresh thyme


Boil wine, chicken broth and beef broth in heavy large saucepan over high heat until mixture is reduced to 2 cups, about 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.)
Mix butter and flour in small bowl. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Sprinkle steaks with salt and cracked pepper. Sauté steaks until medium-rare, about 4 minutes per side. Transfer to plate. Add shallots, garlic and thyme to skillet; stir 30 seconds. Add 1 1/2 cups reduced wine mixture to skillet (reserve remainder for another use). Bring mixture to boil, scraping up any browned bits. Add butter mixture and whisk until smooth. Boil sauce until thick enough to coat spoon, about 2 minutes. Serve steaks with sauce.

Serves 6.
Bon Appétit
RSVP; Henrietta's Table, Cambridge MA
August 1998

 

[beansoup]

I could go for chips and...
GUACAMOLE DIP

2 avocados, peeled
1/3 cup onion, chopped
1/2 jalapeno chile pepper, chopped fine
1 medium tomato, peeled and quartered
1 tablespoon lime juice
1 1/4 teaspoons sugar
1/4 cup sour cream

Ahhh put the whole damn jalapeno in!

 

[ellediablo]

PORK WRAPPED IN SAGE AND PROSCIUTTO

12 thin slices prosciutto (about 1/4 lb)
16 large fresh sage leaves
2 (1-lb) pork tenderloins
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon extra-virgin olive oil
Special equipment: an instant-read thermometer


Put oven rack in middle position and preheat oven to 425°F. Slightly overlap long sides of 6 prosciutto slices on work surface with short ends nearest you and scatter 8 sage leaves crosswise on top. Pat 1 pork tenderloin dry and sprinkle all over with 1/4 teaspoon salt and 1/8 teaspoon pepper. Put meat on top of sage across middle of prosciutto (tucking end of tenderloin underneath if very thin), then wrap prosciutto around pork to enclose. Wrap second tenderloin in same manner.
Transfer tenderloins, seam sides down and 2 inches apart, to a small roasting pan and brush prosciutto all over with oil, then roast until thermometer inserted in center of meat registers 150°F, about 25 minutes. Transfer to a platter and let stand 10 minutes before slicing.

Makes 6 to 8 main-course servings.
Gourmet
Last Touch
September 2005

 

[ellediablo]

PORK CHOPS AND APPLESAUCE

The predicaments of six kids growing up under one suburban roof were the cornerstone of each Brady Bunch episode. In "The Personality Kid," which first aired in 1971, Peter thinks he's dull and goes looking for a new image. Trying on Humphrey Bogart for size, he asks Alice what's for dinner. "Pork chops and applesauce," Peter repeats à la Bogart. "Ain't that swell." His parents and Alice make lighthearted fun of Peter's new accent.
Active time: 50 min Start to finish: 1 1/2 hr

For pork chops
2 cups milk
3 teaspoons salt
8 (1/2-inch-thick) pork chops (with or without bone; 2 lb total)
3 1/2 cups fresh bread crumbs (from 10 slices firm white sandwich bread, ground in a food processor)
1 tablespoon minced garlic
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried, crumbled
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried, crumbled
2 to 3 tablespoons vegetable oil
2 to 3 tablespoons unsalted butter
For applesauce
3 lb mixed McIntosh and Gala apples
1/4 cup water
3 tablespoons sugar
1 tablespoon cider vinegar
1 Turkish or 1/2 California bay leaf
1/4 teaspoon ground allspice





Marinate pork chops:
Stir together milk and 2 teaspoons salt in a shallow 3-quart dish, then add pork chops. Marinate, covered and chilled, turning over once, at least 1 hour.
Make applesauce while chops marinate:
Peel, core, and coarsely chop apples, then stir together with remaining applesauce ingredients in a 3-quart heavy saucepan. Bring to a simmer, stirring occasionally, then reduce heat to moderately low and cook, covered, stirring occasionally, until apples are falling apart, 15 to 20 minutes. Discard bay leaf and mash apples with a fork. Keep applesauce warm, covered.

Fry pork chops:
Preheat oven to 200°F.

Stir together bread crumbs, garlic, rosemary, thyme, and remaining teaspoon salt in a shallow bowl.

Lift pork chops from milk 1 at a time, letting excess drip off, and dredge in bread crumbs, lightly patting crumbs to help adhere, then transfer to a tray, arranging in 1 layer.

Heat 2 tablespoons oil and 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté pork chops in 2 or 3 batches, without crowding, turning over once, until golden brown and just cooked through, 5 to 6 minutes per batch. Transfer as cooked to a platter and keep warm in oven. (Add more oil and butter to skillet as needed.)

Serve pork chops with applesauce.

Cooks' notes:
• Pork chops can be marinated in milk up to 4 hours.
• Applesauce can be made 1 day ahead and chilled, covered. Reheat before serving.

Makes 4 to 8 servings.
Gourmet
September 2003

 

[ellediablo]

PORK CHOPS WITH PECAN CORN BREAD DRESSING AND CIDER GRAVY

If you don't happen to have any day-old corn bread on hand, just follow our recipe — fresh regular corn bread may be too moist.
Active time: 45 min Start to finish: 2 hr (includes making corn bread)


4 1/2 cups coarsely crumbled (1/2-inch pieces) corn bread
1 celery rib, coarsely chopped
1 medium onion, coarsely chopped
1 medium green bell pepper, coarsely chopped
2 tablespoons unsalted butter
1/4 lb fresh shiitakes, stems discarded and caps coarsely chopped
2 cups chicken broth
1 cup pecans (4 oz), coarsely chopped and toasted
1 1/2 teaspoons finely chopped fresh sage
3 tablespoons finely chopped fresh flat-leaf parsley
1/4 teaspoon salt, or to taste
1/8 teaspoon black pepper
2 to 3 tablespoons olive oil
6 (1-inch-thick) rib pork chops
2/3 cup unfiltered apple cider
1 tablespoon cornstarch mixed with 3 tablespoons cold water


Preheat oven to 325°F.
Lightly toast corn bread in a shallow baking pan in middle of oven until dry and pale golden, 15 to 20 minutes. Remove from oven.

Increase oven temperature to 375°F.

Sauté celery, onion, and bell pepper in butter in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until softened and beginning to brown, about 5 minutes. Stir in shiitakes and sauté, stirring, until tender, 2 to 3 minutes. Add 1 cup broth and deglaze skillet by boiling, stirring and scraping up brown bits. Add corn bread, pecans, sage, parsley, salt, and pepper and toss well, then transfer to a buttered 3-quart gratin dish or large baking pan.

Heat 1 1/2 tablespoons oil in cleaned skillet over moderately high heat until hot but not smoking. While oil is heating, pat dry 3 pork chops and season with salt and pepper. Brown chops, turning once, about 6 minutes total, then arrange on corn bread. Brown remaining 3 chops in same manner, adding more oil if necessary. Reserve skillet.

Roast chops on corn bread in middle of oven until pork is just cooked through, 18 to 22 minutes. After pork has roasted 10 minutes, pour off fat from skillet and heat skillet over moderately high heat until hot. Add cider and deglaze skillet by boiling, stirring and scraping up brown bits, then add remaining cup broth. Stir cornstarch mixture and add to hot cider mixture. Bring sauce to a boil, whisking constantly, then boil, whisking, 1 minute and season with salt and pepper.

Serve chops and dressing with sauce on the side.

Makes 6 servings.
Gourmet
November 2002

 

[ellediablo]

VEAL PRINCE ORLOFF

In this classic French dish, a veal roast is sliced and layered with a combination of soubise (onion) and duxelles (mushroom) stuffings, then put back together in the shape of the roast. Traditionally, it's covered with more stuffing and heavily coated with a Mornay sauce (which glazes the roast as it's heated in the oven). In our updated version, we keep the soubise and duxelles separate and arrange them side by side — black contrasting with white — on each veal slice, so the stuffings are visible. We use only a very thin coating of Mornay to glaze the dish, and serve the rest on the side.
Active time: 4 1/2 hr Start to finish: 4 1/2 hr


For veal roast
1 (4 1/2-lb) tied boneless loin of veal roast
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon vegetable oil
2 tablespoons unsalted butter
1 medium onion, finely chopped
1 celery rib, finely chopped
1 large carrot, finely chopped
6 sprigs fresh flat-leaf parsley
6 sprigs fresh thyme or 1/2 teaspoon dried, crumbled
1 Turkish or 1/2 California bay leaf
1 cup dry white wine
For soubise
1/3 cup long-grain white rice
2 tablespoons unsalted butter
1 lb onions, halved lengthwise and thinly sliced crosswise (3 cups)
1/2 teaspoon salt
1/3 cup chicken broth or water

For duxelles
1 lb mushrooms, minced (preferably with a knife) 3 tablespoons unsalted butter
2 tablespoons (1/2 oz) finely chopped black truffles* (optional)
1/4 cup heavy cream
1/4 teaspoon salt, or to taste
1/8 teaspoon black pepper

For Mornay sauce
About 1 1/2 cups whole milk
4 1/2 tablespoons unsalted butter
6 tablespoons all-purpose flour
1 oz coarsely grated Gruyère (1/3 cup)
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg

Special equipment: an oval or wide round 5- to 6-qt heavy ovenproof pot; cheesecloth; kitchen string; an instant-read thermometer; 2 (1-qt) sealable plastic bags; an ovenproof platter
Accompaniments: boiled potatoes; haricots verts





Braise veal:
Position oven racks in upper and lower thirds of oven and preheat to 325°F.
Pat veal dry and sprinkle with salt and pepper. Heat oil and 1 tablespoon butter in 5- to 6-quart pot over moderately high heat until foam subsides, then brown veal on all sides, turning with tongs, about 10 minutes. Transfer veal to a plate and discard fat from pot.

Melt remaining tablespoon butter in pot and cook onion, celery, and carrot over moderate heat, stirring and scraping up any brown bits, until softened, about 5 minutes.

Wrap parsley, fresh thyme (if using), and bay leaf in a square of cheesecloth and tie into a bundle with string to make a bouquet garni, then add to vegetables along with wine and dried thyme (if using). Put veal on top and bring to a simmer.

Cover pot with lid, then transfer to lower third of oven and braise veal until thermometer inserted 2 inches into center of meat registers 145°F, about 1 1/2 hours.

Transfer veal to a cutting board and let stand 30 minutes (internal temperature will rise to 155°F). Pour cooking juices from pot through a fine-mesh sieve into a 4-cup measure, pressing on and discarding solids. Skim off fat and reserve juices, adding any juices that have accumulated on plate from veal, for Mornay sauce.

Make soubise while veal braises:
Parcook rice in a large saucepan of boiling salted water 5 minutes, then drain in a sieve and rinse.

Heat butter in a 10-inch ovenproof skillet over moderately low heat until foam subsides, then stir in onions and salt. Cover tightly with a lid or a double layer of foil and cook onions over low heat, stirring occasionally, 5 minutes. Stir in rice and broth and bring to a simmer.

Cover skillet tightly, then transfer to upper third of oven and bake until rice and onions are very soft, about 1 hour. (Leave oven on.)

Transfer soubise to a food processor and pulse until coarsely puréed. Transfer to a bowl to cool.

Make duxelles while veal and soubise cook:
Put a handful of mushrooms in a clean kitchen towel (not terry cloth), then gather towel around mushrooms and wring them over sink to squeeze out as much liquid as possible. Wring out remaining mushrooms, a handful at a time, in same manner.

Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté mushrooms and truffles (if using), stirring, until lightly browned and any liquid mushrooms give off is evaporated, 6 to 8 minutes. Stir in cream, salt, and pepper and cook, stirring, until cream is absorbed by mushrooms, about 1 minute. Transfer to a bowl and cool.

Make Mornay sauce while veal stands:
Add enough milk to reserved veal juices to total 3 cups. Melt butter in a 2-quart heavy saucepan over moderately low heat, then add flour and cook over low heat, whisking constantly, 3 minutes. Add milk mixture in a stream, whisking, and bring to a boil, whisking. Reduce heat to low and gently simmer, whisking occasionally, 10 minutes. Remove from heat and add Gruyère, whisking until melted, then whisk in salt, pepper, and nutmeg.

Assemble veal Orloff:
Move top rack to middle of oven and increase temperature to 375°F.

Stir 1/4 cup soubise into duxelles, then transfer remaining soubise to a sealable plastic bag. Transfer duxelles mixture to other sealable plastic bag, then seal each bag, squeezing out excess air. Snip off 3/4 inch from a bottom corner of each bag.

Remove string from veal, then trim off fat layer and ends of veal and discard. Cut roast crosswise into 16 slices (1/4 inch thick), keeping slices together. Transfer 1 slice of veal to end of ovenproof platter, then pipe about 1 1/2 tablespoons soubise onto half of slice, starting at bottom of slice and working toward top. Pipe about 1 1/2 tablespoons duxelles on other half of slice in same manner. Overlap with another slice of veal, leaving about 1/2 inch of stuffing exposed. Repeat with remaining veal slices and remaining soubise and duxelles, keeping slices aligned.

If necessary, heat Mornay sauce over low heat, stirring, until loose enough to spoon, then spoon 1/2 to 3/4 cup over top and sides of veal, covering slices and stuffings thinly but completely.

Bake veal Orloff, uncovered, until heated through and Mornay sauce glazes veal, 15 to 30 minutes.

Heat remaining Mornay sauce over moderate heat, stirring occasionally (thin with a little milk, if necessary), until hot and transfer to a gravy boat to serve on the side.

Cooks' notes:
• Veal can be braised (but not sliced) 1 day ahead and cooled, uncovered, then chilled, covered.
• Soubise, duxelles, and Mornay sauce can be made 1 day ahead. Cool soubise and duxelles, uncovered, then chill, covered. Cover surface of hot Mornay sauce with a round of wax or parchment paper, then cool slightly and chill.
• Veal Orloff can be assembled (without Mornay sauce) 4 hours ahead and chilled, covered with plastic wrap. Bring to room temperature before proceeding.

*Available at specialty foods shops and Da Rosario (800-281-2330).

Makes 8 servings.
Gourmet
September 2003

 

[ellediablo]

VEAL CHOPS WITH ROASTED SHALLOTS, ARUGULA, AND SOFT POLENTA

Harold J. Bigley of New York, New York, writes: "A few months ago I went to a party in The Hamptons catered by Loaves & Fishes in Sagaponack. The veal chops with polenta were outstanding. Could you get the recipe?"
Ask your butcher to french (trim the fat from) the bone end of the veal rib chops.


1 cup olive oil, divided
1/2 cup fresh lemon juice
1/4 cup fresh thyme leaves
1 tablespoon coarse kosher salt
1 tablespoon ground black pepper
4 1 3/4-inch-thick veal rib chops (each about 12 ounces), frenched
18 small shallots, peeled, halved
1/4 cup balsamic vinegar
1 12-ounce package grape tomatoes
1/3 cup drained capers plus 1 tablespoon caper brine reserved from jar

Soft Polenta
4 cups arugula


Whisk 3/4 cup oil and lemon juice in small bowl to blend. Mix thyme, salt, and pepper in another small bowl. Rub thyme mixture all over veal chops; place in glass baking dish. Pour oil-lemon marinade over; let stand 15 minutes.
Preheat oven to 450°F. Combine shallots, vinegar, and remaining 1/4 cup oil in medium roasting pan; toss to coat. Sprinkle with salt and pepper. Roast until shallots are browned and tender, about 15 minutes. Add tomatoes to shallots and roast until tomatoes are soft and browned, stirring occasionally, about 15 minutes longer. Remove pan from oven. Add capers and 1 tablespoon reserved brine and stir to blend.

Meanwhile, heat large ovenproof skillet over high heat. Drain veal chops and transfer marinade to heavy small saucepan. Add veal to skillet and cook until browned, about 3 minutes per side. Transfer skillet to oven and roast veal to desired doneness, about 10 minutes for medium.

Bring reserved oil-lemon marinade to boil; boil 2 minutes. Place 1 veal chop on each of 4 plates. Divide shallot-tomato mixture among plates. Spoon Soft Polenta alongside. Drizzle with oil-lemon marinade. Garnish with arugula and serve.

Makes 4 servings.
Bon Appétit
February 2005
Loaves & Fishes, Sagaponack, NY

 

[ellediablo]

PASTA SHELLS WITH ESCAROLE, SAUSAGE, AND CHEESE



1 14- to 15-ounce head of escarole, cut crosswise into 1-inch-wide ribbons (about 10 cups)
8 ounces medium pasta shells (about 3 1/2 cups)
4 teaspoons olive oil
10 ounces sweet Italian turkey sausage (about 3 links), casings removed
1 large red onion, cut through root end into thin wedges
3/4 teaspoon fennel seeds, crushed
3 tablespoons thinly sliced drained oil-packed sun-dried tomatoes

3 tablespoons grated pecorino Romano cheese



Cook escarole ribbons in large pot of boiling salted water until tender, about 5 minutes. Using slotted spoon, transfer escarole to strainer and drain, keeping water boiling. Add pasta shells to boiling water; cook pasta shells until just tender, stirring occasionally. Ladle out 1/2 cup cooking water; reserve. Drain pasta shells; return to pot.
Meanwhile, heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add sausage; sauté until cooked through, breaking up with fork, about 5 minutes. Add remaining oil, onion, and fennel seeds; sauté until onion is almost tender, about 6 minutes. Stir in tomatoes, escarole, and reserved 1/2 cup cooking water; simmer until heated through, about 3 minutes. Season with salt and pepper.

Add sausage mixture to pasta; toss. Transfer to bowl. Sprinkle with cheese.

Per serving: calories, 469; total fat, 20 g; saturated fat, 6 g; cholesterol, 119 mg; fiber, 7 g
Makes 4 servings.
Bon Appétit
Cooking for Health
March 2003

 

[ellediablo]

PASTA SHELLS WITH HALIBUT AND OVEN-ROASTED RATATOUILLE


Nonstick vegetable oil spray
1 1-pound eggplant, unpeeled, trimmed, cut into 1/2-inch pieces
1 pound plum tomatoes, cut into 1/2-inch pieces
2 small zucchini, trimmed, cut into 1/2-inch pieces
1 small red bell pepper, chopped
2 garlic cloves, flattened
2 tablespoons olive oil
1 1/2 teaspoons herbes de Provence*
1 12-ounce halibut fillet
2 cups medium-size pasta shells


Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Spread next 5 ingredients on sheet. Drizzle with oil. Sprinkle with herbes de Provence, salt, and pepper. Roast vegetables until tender, stirring occasionally, about 35 minutes. Push vegetables to sides of sheet. Place fish in center of sheet; sprinkle with salt and pepper. Roast until just opaque in center, about 12 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking water. Return pasta to pot. Add roasted vegetables and enough reserved pasta cooking water to pasta to moisten; toss. Cut fish into 1/2-inch pieces; add to pasta and toss gently. Season with salt and pepper.

*A dried herb mixture available at specialty foods stores and some supermarkets.

Per serving: calories, 415; total fat, 16 g; saturated fat, 3 g; cholesterol, 34 mg; fiber, 6 g
Makes 4 servings.
Bon Appétit
Cooking for Health
April 2003

 

[ellediablo]

SPAGHETTI ALLA CARBONARA DI ZUCCHINE

Carbonara is a legendary Roman pasta dish. Here's a version that includes sautéed zucchini. It's meat-free yet every bit as delicious as the egg-and-bacon original.
click photo to enlarge




5 tablespoons extra-virgin olive oil
1 garlic clove, peeled
1 pound medium zucchini, trimmed, cut into 1/4-inch-thick rounds (about 3 1/2 cups)
2 large eggs, room temperature
3/4 cup freshly grated Parmesan cheese (about 2 1/2 ounces)
12 ounces spaghetti

6 large fresh basil leaves, torn into pieces, divided


Heat oil in heavy large skillet over medium heat. Add garlic and sauté until pale golden, about 1 minute. Add zucchini and sauté until beginning to color, about 15 minutes. Remove from heat; discard garlic.
Meanwhile, whisk eggs and Parmesan in large bowl to blend. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; add to egg mixture and toss to coat (heat from pasta will cook eggs).

Add zucchini mixture and half of basil to pasta; stir gently to blend. Season to taste with salt and pepper. Sprinkle with remaining basil and serve.

Makes 4 to 6 servings.
Bon Appétit
May 2005

 

[ellediablo]

RIGATONI WITH CHEESE AND ITALIAN SAUSAGE

At Luca this is prepared in individual dishes. For a family-style dinner, double the recipe and prepare it in one large baking dish. Use your favorite marinara recipe or a purchased sauce.



1/2 pound rigatoni
1/4 pound spicy Italian sausage, casing removed
2 garlic cloves, thinly sliced
1 1/2 cups prepared marinara sauce
1/2 teaspoon dried crushed red pepper
1/4 cup grated mozzarella cheese
2 tablespoons grated Parmesan cheese
1 teaspoon chopped fresh Italian parsley
Extra-virgin olive oil





Cook rigatoni in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta.
Meanwhile, preheat broiler. Cook sausage in heavy large pot over medium-high heat until no longer pink, stirring frequently and breaking up with back of wooden spoon. Add garlic and sauté until soft, about 2 minutes. Drain off excess oil and return pot to medium-high heat. Stir in marinara sauce and crushed red pepper, then pasta. Season to taste with salt and pepper. Divide pasta among four 1 1/4-cup soufflé dishes or custard cups. Sprinkle mozzarella and Parmesan over. Place in broiler until cheese melts and begins to brown, watching closely to prevent burning, about 1 1/2 minutes. Sprinkle rigatoni with parsley, drizzle with olive oil, and serve.

Makes 4 appetizer servings.
Bon Appétit
September 2004
Luca D'Italia, Denver, CO

 

[ellediablo]

RIGATONI WITH RED PEPPERS, WILD MUSHROOMS, AND FONTINA

Use the season's first wild mushrooms in this satisfying vegetarian pasta.
click photo to enlarge


2 tablespoons olive oil
2 large red onions, halved lengthwise, cut crosswise into 1/3-inch-thick slices (about 6 cups)
1 pound assorted wild mushrooms (such as small portobello, oyster, chanterelle, and stemmed shiitake), cut into 1/3-inch-thick slices (about 10 cups)
2 large red bell peppers, cut lengthwise into 1/3-inch-thick strips (about 4 cups)
1 pound rigatoni

3 teaspoons marjoram, divided
1 1/2 cups grated Fontina cheese (about 6 ounces), divided


Heat oil in heavy large pot over high heat. Add onions and cook until soft and beginning to brown, stirring frequently, about 8 minutes. Reduce heat to medium-high. Add mushrooms and sauté until wilted, about 3 minutes. Add peppers and sauté until just soft, about 5 minutes longer.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid.

Add reserved pasta cooking liquid and 2 teaspoons marjoram to skillet and stir, scraping up browned bits. Add drained pasta to sauce and toss to coat. Add 1 cup cheese; stir until melted. Transfer pasta to large bowl; sprinkle with remaining 1/2 cup cheese and 1 teaspoon marjoram.

Makes 6 servings.
Bon Appétit
Every-Night Cooking
October 2005

 

[ellediablo]

RIGATONI WITH SHRIMP IN TOMATO AND FETA SAUCE


1/2 cup finely chopped onion
1 garlic clove, minced
6 tablespoons olive oil
1/2 cup dry white wine
three 14- to 16-ounce cans plum tomatoes including the juice,
chopped coarse
2 tablespoons finely chopped fresh parsley leaves (preferably
flat-leafed)
1/2 teaspoon dried basil, crumbled
1/2 teaspoon dried orégano, crumbled
3/4 teaspoon salt
dried hot red pepper flakes to taste if desired
1 1/2 pounds medium shrimp (about 34), shelled, deveined if desired,
and rinsed
1 pound dried rigatoni or other tubular pasta
1/2 pound Feta, crumbled




In a kettle cook the onion and the garlic in the oil over moderately low heat, stirring occasionally, until they are softened, add the wine, and boil the mixture for 1 minute. Stir in the tomatoes with the juice, 1 tablespoon of the parsley, the basil, the orégano, the salt, and the red pepper flakes and boil the mixture, stirring occasionally, for 5 minutes, or until it is thickened. Add the shrimp and cook the mixture over moderate heat, stirring, for 4 to 5 minutes, or until the shrimp are just firm.
In a large kettle of boiling salted water cook the rigatoni until it is just al dente, drain it well, and stir it into the shrimp mixture. Stir in 5 ounces of the Feta and salt and pepper to taste, transfer the mixture to a lightly oiled 4-quart shallow glass baking dish, and sprinkle the top with the remaining 1 tablespoon parsley and the remaining 2 ounces Feta. Bake the pasta in the middle of a preheated 450°F. oven for 20 minutes, or until the Feta is bubbling and the top is slightly crusty.

Serves 6.
Gourmet
April 1991

 

[dolf]

i'm eating haggis.

y'all don't wanna know how it's made

 

[Guest]

look at this Floridian avacado