Orecchiette Carbonara with Charred Brussels Sprouts Save to My Recipes Chef Philip Krajeck, Rolf and Daughters, Nashville, says the key to this dish is getting a good char on the brussels sprouts, which helps balance the richness of the porky, eggy sauce. Salt draws moisture out of the leaves, which might make them soggy, so he doesn’t season them. ½ lb. brussels sprouts, trimmed, leaves separated 12 oz. fresh orecchiette (see Fresh Pasta recipe) or other fresh or dried small pasta Kosher salt 2 oz. guanciale (salt-cured pork jowl) or pancetta (Italian bacon), finely chopped (about ¼ cup) ½ tsp. coarsely ground black pepper ¼ cup (½ stick) unsalted butter, cut into pieces ⅓ cup grated Pecorino plus more 2 large egg yolks, beaten to blend 2 Tbsp. olive oil, divided Nutritional Information Calories (kcal) 620 Fat (g) 30 Saturated Fat (g) 13 Cholesterol (mg) 150 Carbohydrates (g) 68 Dietary Fiber (g) 5 Total Sugars (g) 3 Protein (g) 19 Sodium (mg) 300 View Step-by-Step Directions
Tortellini rellenos de jamón ibérico y tres quesos Hoy os traigo un fantástico relleno para unos tortellini…y para los que no queréis hacer pasta casera, recordaos que podéis prepararlos con trampa, usando wonton como en estos falsos raviolis…la técnica será la misma, sólo que os saldrán más grandes… Yo sirvo esta pasta con una simple bechamel, pero admite cualquier salsa que os apetezca: de tomate, de frutos secos… Ingredientes para la masa (4 personas): 300 grs. harina tipo 00 100 grs. semolina 1 c/c sal 4 huevos M Ingredientes para el relleno: 150 grs. queso ricotta (o requeson o queso fresco) 2 c/s queso Parmesano, rallado 60 grs. jamón serrano, cortado pequeño 110 grs. queso Mozzarella, rallada 1 huevo S, batido 1 c/s perejil, picado Sal y pimienta Preparación del relleno: Mezclar todos los ingredientes en un cuenco. Preparación de la masa: Mezclar todos los ingredientes en el vaso triturador. Cortar la bola en cuatro trozos, pasar por la máquina en la apertura más grande (enharinada), doblar por la mitad y volver a pasar.
Chicken and Bacon Casserole Recipe When you combine chicken and bacon into a casserole you have a quick and easy dinner for any night of the week. This casserole uses a combination of seasoned chicken, bacon, Monterey jack cheese, cream of chicken soup and rotini pasta. I was a little skeptical of this recipe because of the canned soup but the end result was delicious. The best part about this recipe is the flavor that the bacon creates throughout the dish. The chicken is cooked in the bacon grease and the bacon flavor cooks into the casserole while it is baking. This recipe only uses 7 ingredients and can be prepared easily. Ingredients: 4 boneless skinless chicken breasts 6 strips of bacon 2 (10.75 ounce) cans condensed cream of chicken soup 2 cup shredded Monterey jack cheese 16 ounces spiral pasta 1 ½ teaspoons ground black pepper 2 teaspoons garlic powder Cooking Instructions:Step 1: Preheat the oven to 400 degrees.
Cencioni Pasta with Caramelized Shallots in a Creamy Mushroom Sauce As you may have been able to discern from my seasonal seed giveaways, I am addicted to gardening. I've tried my hand at growing many a vegetable, fruit, and flower, but up until very recently, never had I tried cultivating a fungi. I was always intrigued by the idea of growing them. My Theio Niko had a large mushroom-growing heap in his backyard that I remember being covered with mushrooms, and when I thought about how expensive many types of mushrooms can be when purchased from the store, growing them at home made a lot of sense. This inexperience in fungi-growing was remedied when I got my indoor brown oyster mushroom growing kit from Gourmet Mushroom Products. So now I've had a couple more harvests of mushrooms, and I couldn't be happier about my new fungi growing experience and fancy produce bundle. I used my mushrooms to make this rich little vegetarian pasta dish. *Note*: Makes about two servings. Ingredients: 1 Large Shallot, finely chopped 2 Cups Cencioni Pasta, dry
Greek Macaroni & Cheese with Roast Garlic, Caramelized Leeks, & a Side of Greek Coffee, Plus a Giveaway! I am going home in about two weeks to visit my family and friends for the first time since Christmas, and just thinking about it made me start craving my parents' home cooked Greek food again. I've already put in a Pastichio request to my mom (thanks mom!) but my stomach has been shouting that two weeks is not soon enough. My mind tried to stay strong, telling me that all the baklava and fresh hummus would be worth the wait...but alas, I have little to no will-power when it comes to food, and so I buckled under the pressure and came up with this cheesey and gooey melange of my favorite Greek food components. You probably (okay, definitely, they're so gorgeous how could you not?) Getting a bit ahead of myself there. - Follow me on Twitter and leave a separate comment on this post saying you did. - Like Adventures in Cooking on Facebook and leave a separate comment on this post saying you did. - Follow me on Pinterest and leave a separate comment on this post saying you did. Ingredients:
Orecchiette Pasta with Chicken in a Creamy Rosemary Lemon Sauce Last weekend I was craving pasta like a mad woman. Nothing else would have satisfied me other than a steaming hot plate of Italian noodles with some sort of creamy sauce poured all over and in it. So I headed over to Trader Joe's and began wandering around their dried pasta section when my eyes fell upon a package of orecchiette pasta. Also, last week I hosted a giveaway of my friend Amanda Steinhoff's pirate novel, Lily and the Golden Lute, and I am happy to announce that the winner is..... Congratulations Jessica! Ingredients: 3 Garlic Cloves, minced 1 Large Chicken Breast, cut into 1-inch cubes Juice from 1 Lemon 2/3 Cup Milk 1/3 Cup Chicken Broth 1/4 Cup Olive Oil 1 Tablespoon Goat Cheese 1 Tablespoon Flour 1 Tablespoon Grated Parmesan, Asiago, or Romano cheese (I used a blend of the three I got at Trader Joe's) 2 Teaspoons Fresh Rosemary, chopped 1/2 Teaspoon Grated Lemon Rind 1/2 Teaspoon Salt Water (for preparing the orecchiette) Lower the heat.
Apple Sauce Mac & Cheese with Apple Sausage The weather here has been very back and forth lately. It was in the 80's this past weekend, with hail a few days before that, and today it's in the 50's and raining again. But I don't mind the weird weather so much because the brief high temperature managed to convince the tree in my backyard that it's spring, so it has now exploded with blossoms. The only unfortunate part is that the flowers don't smell very good, and by that I mean they smell like breaded fish. The cold weather we were having up until this weekend set me into hot-cheesy mode, and I remembered how much I loved that dish and decided to try and recreate it here. Ingredients: 3/4 lb Pork, Turkey, or Chicken Apple Sausage, removed from casings 3 and 1/3 Cups Whole Milk 1 Cup Unsweetened Applesauce 12 Ounces Gruyere Cheese, grated, 1/2 cup of it set aside for garnish 8 Ounces Cheddar Cheese, grated 1/2 Cup Flour 6 Tablespoons Butter 2 Tablespoons Olive Oil 1 Teaspoon Nutmeg 1/2 Teaspoon Pepper 1/4 Teaspoon Salt Pinch of Cinnamon
Gnocchi Mac n' Cheese This takes comfort food to a whole new level…wow. I thought I was in love with Buffalo Chicken Macaroni and Cheese and then I was smitten with Ranch Mac and Cheese. But this dish…oh my goodness this is the one.The best mac n’ cheese I have ever had. The little gnocchi make this dish so light and airy and puffy….it’s just….well, there are no words. While making homemade gnocchi is on my culinary bucket list, I used good quality purchased gnocchi for this dishand it was still out of this world. Not to mention a time saver. You just have to try it, you must!!! We can’t wait to have this again. Preheat oven to 375o F. Melt butter in a medium saucepan over medium heat. Combine Gruyere and fontina, then add by the handful to milk mixture, stirring until melted before adding the next handful. Pour sauce over gnocchi and sprinkle with Parmigiano-Reggiano over top. Bake gnocchi until they puff and cheese is golden and bubbly, about 25 minutes. Let gnocchi rest for 5 minutes before serving. Directions
White Cheddar Chicken Pasta Do you stand in front of your closet thinking I have nothing to wear even though its full of clothes? I do this all.the.time. It drives my husband crazy because my closet seems like clothes are exploding from it half the time and my dresser drawers are way too full when all the laundry is clean. Its frustrating to him, but he does the same thing when he looks through the kitchen, he always says there is nothing to eat. Its true that I keep very few packaged foods on hand these days; there is usually a box of crackers and some granola bars for lunches but other than that, its pretty much pantry staples. Not exactly nothing to eat, but since he doesn't cook, he doesn't see the potential. Keeping a well-stocked pantry makes it much easier to always have something to make for dinner. For this pasta dish, the sauce is a simple cheese sauce, similar to any macaroni and cheese recipe, started with a roux made with flour and butter. White Cheddar Chicken Pasta
fideos with favas and red peppers Some people are chef-chasers, meal-collectors. Being at the right restaurant exactly when it’s the newest thing so they can say they ate there first, or knew so-and-so would be the next Top Chef long before anyone else is where it’s at. Some want to be the first in line for Chef’s take on ramps, rhubarb, some adored garlic chive tangle and five different soft-shell crab specials each spring. Some people rank bathrooms (no really, they do) at the city’s best eateries. For me, restaurants are about something else. And was I! I resorted to an old Rick Bayless recipe for guidance, which is unfortunate, you see, because I obviously suffered some memory loss around the last time I used a Bayless recipe. It’s a shame, because I think half, or a quarter of that chile would have made for a delicious dish. Update: People, thank you so much for your mind-blowing response to this! Heat a dry cast iron skillet (or ungreased skillet) over medium-low heat until a drop of water sizzles on contact.
gnocchi with a grater Do you ever feel like a kitchen incompetent? That despite what seems like The Entire Rest of the World being able to cook something flawlessly, even going so far as to boast, “This is so EASY to make!” each and every time you try it, you fail? Believe me, it’s not just you. Before this past weekend, nothing made me feel more unskilled and less deserving of your readership than gnocchi, which was a damned shame because it’s probably my favorite pasta in the entire world. After reading countless accounts by others about what a “cinch” gnocchi is to make and how you will “never buy it frozen again,” I tried to make it about a year ago and it was a complete and total disaster. I’ll own up to this from the outset: it’s my fault. You hear all that? So, if I know what went wrong and why, why didn’t I get a potato ricer and try it again? But last week, I saw a technique on About.com that was so cunningly ingenious, I was unable to resist trying again. Gnocchi Adapted from About.com