Chopped Salad

I think chopped salads are made for people that don't love salad.  They have a bit of lettuce, but there are so many other flavors and things going on that everyone finds something they like.  Add some chicken and bacon to the mix and you almost have an entire meal in a bowl.  I did a vegetarian option with a homemade honey dijon dressing this time because I needed to, but it is definitely better with the bacon!

Chopped Salad
adapted from here

1 head iceberg lettuce
1 head Romaine lettuce
1 red onion, minced
1 bunch green onion, thinly sliced
3 tomatoes, diced
1 pound ditalini pasta, cooked and cooled
1 cup gorgonzola cheese, crumbled
1 pound bacon, cooked and crumbled (optional)
1 rotisserie chicken, meat remove and chopped (optional)
Honey Mustard Dressing or bottled vinaigrette

Wash and dry the lettuce and finely shop until the lettuce is about 1/2 to 1 inch pieces.  Combine everything in a large bowl and serve.  If you want to make this ahead of time, it is best to store the lettuce separate from the remaining ingredients and reserve the dressing until just before serving

Broccoli, Pasta, and Strawberry Salad

I've always really like the traditional broccoli salad served at church potlucks and picnics so I wasn't too surprised when I liked this version as much or more than the original.  I came up with this one day when I had extra broccoli, a pound of cooked pasta, and some strawberries in the fridge and I needed something to take to church for coffee hour.  I added poppyseeds to the dressing and it became an instant success.  Next time I might add some toasted pecans or almonds for a bit more crunch...but it was tasty without the nuts as well.

Broccoli, Pasta, and Strawberry Salad

1 pound cooked fusilli, cooled
1 pound fresh broccoli, washed and chopped
1 quart strawberries, hulled and diced
1/2 cup red onion, diced
1 cup mayonnaise
1/3 cup sugar
1/3 cup red wine vinegar
1 teaspoon salt
2 teaspoons poppy seeds
optional
1/2 cup cooked bacon, crumbled
1 cup chopped toasted pecans (candied pecans would be wonderful!)

In a large bowl combine pasta, broccoli, onions, strawberries, and any of the optional ingredients.  In a bowl whisk together the mayonnaise, sugar, vinegar, salt, and poppy seeds.  Pour dressing over salad and toss to coat.

Everything Pasta Salad

I combined two recipes here and here and subbed enough ingredients to call this my own recipe so I am  going to call if Everything Pasta Salad.  It is the perfect salad to serve at any and all open houses, bbqs, or picnics you host or attend this summer. I know I will be making it again and again because it is easy and gets most of its flavor from pantry staples that I normally have on hand.

Everything Pasta Salad

1 pound cooked fusilli pasta, cooled
1 jar chopped oil-packed sun-dried tomatoes
1/4 cup balsamic vinegar
1 can sliced black olives
1/2 cup grated Parmesan cheese
3 garlic cloves, smashed into a paste
2 large tomatoes, diced
3 stalks celery, thinly sliced
1/2 head cauliflower, washed and chopped
1/4 cup red onion, diced
1 cucumber, peeled and chopped
salt and pepper

Combine everything in a large bowl.  Pour the oil from the sun-dried tomatoes over the whole bowl and toss to coat.  Season with salt and pepper and serve cold.

Maftoul

Maftoul is a Middle Eastern pasta that is basically a very large version of couscous.  It can be eaten as a side, cooked and added to soups and stews, or made into a salad with lots of fresh vegetables.  Here I have cooked it with onions, spices, and chickpeas and served it with chicken for dinner.

Maftoul

1 1/2 cups maftoul
1 can chick peas
2 large onions, sliced thinly
olive oil
2 large chicken breasts, cut into 1 inch cubes
cinnamon
nutmeg
salt and pepper
parsley (optional)
plain yogurt (optional)

In a large pot add a tablespoon of olive oil and add the onions and a little salt.  Fry the onions over medium until tender and they begin to caramelize.  Remove and set aside.  Season chicken generously with cinnamon, nutmeg, salt, and a little pepper.  Add a touch more olive oil to the pot, if necessary, and add the cubed chicken and brown on all sides.  Return onions to pot, reserving 1/4 cup for later.  Add 3/4 of the chick peas and 1 1/2 cups of water.  Simmer until chicken is cooked through and then remove from heat.
In a medium saucepan add a bit more olive oil and the maftoul, remaining chick peas, and reserved onions.  Season with a teaspoon each of cinnamon and salt and enough pepper and nutmeg to taste.  Add enough water to cover the maftoul and bring up to a boil.   Lower heat and simmer 10-15 minutes or until maftoul is tender and then cover and turn off heat and let set 10 minutes more.  Serve maftoul with the chicken and sauce on top and garnish with parsley and a generous dollop of plain yogurt, if desired.

Turkey Meatballs

I make a pan of these quick and healthy turkey meatballs every couple of weeks and then use them throughout the week for easy meals.  They are great simmered in sauce for spaghetti and meatballs, crumbled in an omelet, this quiche recipe, or made into meatball sandwiches.  They also freeze really well so I can keep the leftovers handy for a quick weeknight meal.

Turkey Meatballs
makes about 52 meatballs (3/4 oz. each)

1 package ground turkey (roughly 1 3/4 lbs)
2 slices bread, cubed
1/2 onion, diced
1 egg
1/4 cup grated parmesan cheese
1/3 cup milk
2 t salt
1/2 t freshly ground pepper
2 T fresh parsley, chopped
1 tsp oregano

Mix all ingredients in a large bowl, I find that my hands are the best tool for mixing the meatballs.  Use a tablespoon or a small ice cream scoop to form meatballs.  Place each meatball on a foil or parchment lined baking sheet.  Bake in a 350 degree preheated oven for 15-20 minutes.

For a quick and easy spaghetti and meatball dinner I drop cooked meatballs in prepared pasta sauce and simmer for 20-30 minutes more.  These meatballs also freeze really well, so I drop the leftover cooked meatballs into a freeze bag and freeze in a single layer.  On a busy night, I can pull the frozen meatballs out and toss them directly into a pot of spaghetti sauce for a super quick weeknight meal

Pasta with chicken, Spinach, and Broad Beans

I saw this post today and thought that I would try to make something similar with what I had in the pantry.  The kids helped out with the chopping and stirring and we came up with something super tasty that is a new favorite of ours.  They are always a bit skeptical when I use mass quantities of spinach, but they overcame their initial concerns after a small tasting plate.  For dinner they each had a large bowl and ate every.single.bite.  A definite success!

Pasta with Chicken, Spinach, and Broad Beans

1 lb pasta - medium shells, farfalle, penne, campanelle are all good choices
1 T olive oil
1 large or 2 small onions, small dice
1 red pepper, diced
1 large carrot, peeled and diced
1 large clove garlic, sliced thinly
2 large chicken breasts
1 can broad beans, drained and rinsed
1 can chicken broth
1-5 oz bag of baby spinach, washed
parmesan cheese
salt and pepper

Cook pasta according to package directions.  While pasta is cooking, add olive oil to a large sauté pan.  Add onions, garlic, red pepper, and carrot to pan.  Saute 3-4 minutes.  Add cubed chicken, salt, and pepper and continue sautéing until chicken is just cooked through.  Add 1/2 of the chicken broth and the broad beans, bring back to a simmer.  Add cooked pasta, all of the spinach, and 1/4 cup parmesan cheese.  Stir until spinach is wilted and cheese is incorporated.  Serve with addition parmesan cheese.
(Add a little more broth or reserved pasta water if pasta seems too dry.)

Orzo with Roasted Veggies and Feta

This recipe is loosely based on one I found in a health guide that came with some workout videos. I actually really like it and would enjoy it regardless of the calorie count. It is pretty simple and there is no sauce for the pasta, a splash of balsamic vinegar and the feta work to bring the dish together. We enjoyed it with some whole grain orzo from Whole Foods, which I highly recommend.

Orzo with Roasted Veggies and Feta

1/2 pound whole grain orzo

1 zucchini

1 red onion

1 medium red pepper

1 medium green pepper

(mushrooms, fresh diced tomato, and cauliflower work well too)

2 sprigs fresh rosemary

1 cup feta cheese

olive oil

1 T balsamic vinegar

salt and pepper

Heat oven to 400 degrees. All of the vegetables work best if they are chopped and left rather large since they will shrink as they cook. Place on a foil-lined tray and drizzle with 2 tablespoons of olive oil. Season with chopped rosemary, salt, and pepper. Toss to coat and roast vegetables for 25-30 minutes or until tender. Set aside.

Cook orzo according to package directions. Drain and place in a large serving bowl. Add roasted vegetables and balsamic vinegar. Toss to coat. Crumble feta on top of warm pasta and serve.

Steak Sandwiches with Mac and Cheese

My oldest turned four last weekend. How time flies! He was sure he wanted a big birthday bash with all of his friends and lots of cake and decorations...so I set to work! I had an easy time deciding on decorations and entertainment, it was the food that I spent the most time worrying about. I wanted something pleasing to the kids as well as the adults, but nothing too simple or boring. After a few trial runs and much flip-flopping I decided on steak sandwiches (since we had lots of dads attending!) and mac and cheese for the kids and vegetarians attending.

I did a lot of researching for the mac and cheese and settled on this version from Smitten Kitchen who originally got it from the Martha Stewart Living Cookbook. I'm going to repost it here mainly so that I do not ever, ever lose this recipe. It is that good. It was so cheesy and delicious and reheated like a dream...just like she said it would. I got so many wonderful comments and requests for the recipe that I couldn't be happier with the results.

Best Ever Mac-and-Cheese

Adapted from smittenkitchen.com who adapted it from Martha Stewart Living Cookbook: The Original Classics

I left out the cubed bread topping and just sprinkled the remaining cheese on top. This worked for me, but go ahead and add bread or breadcrumbs if you like. If you are making this for 4 or less people I would advise you to only make half the recipe. It more than filled one big casserole dish.

6 tablespoons (1 stick) unsalted butter, plus more for casserole

5 1/2 cups milk

1/2 cup all-purpose flour

2 teaspoons coarse salt

1/4 teaspoon ground nutmeg

1/4 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

4 1/2 cups (about 18 ounces) grated sharp white cheddar cheese
2 cups (about 8 ounces) grated Gruyère or 1 1/4 cups (about 5 ounces) grated Pecorino Romano cheese

1 pound elbow macaroni
1. Preheat oven to 375°F. Butter or spray a 3-quart casserole dish.
2. Warm the milk in a medium saucepan over medium heat. Melt the butter in a high-sided skillet over medium heat. Once melted, add the flour. Cook, stirring, 1 minute.
3. While whisking, slowly pour in the hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, 8 to 10 minutes.
4. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyère (or 1 cup Pecorino Romano); set the cheese sauce aside.
5. Cook the macaroni in salted water until the outside of pasta is cooked and the inside is underdone, 4 to 5 minutes. Transfer the macaroni to a colander, drain well. Stir the macaroni into the reserved cheese sauce.
6. Pour the mixture into the prepared dish. Sprinkle the remaining 1 1/2 cups cheddar cheese and 1/2 cup Gruyère (or 1/4 cup Pecorino Romano). Bake until golden brown, about 30 minutes. Let cool 5 minutes and serve.

The second time I made this I did a small batch and reserved extra cheese sauce to use the second day when reheating the noodles and it was really good. It was still creamy and did not have the separated oil or curdled look that other mac and cheese dishes had in the past.

The steak sandwiches were really simple...it was just a bit of work at the last minute to slice and assemble the sandwiches before serving. I bought 4 dozen pumpernickel rolls from the bakery, sliced them, added a slice of beef, and allowed guests to finish them with horseradish sauce, red onions, baby spinach , and mayo.

A Guide for Beef Sandwiches

The beef was pretty easy. I night before I trimmed the beef 5 pound beef tenderloins and cut them into 10 inch sections. The morning of the party I liberally seasoned them with salt and pepper. I browned each side in a large pan with a little olive oil. I put all 3 sections onto a large sheet pan and baked them in a 350 degree oven for about 30-35 minutes. The best way to check if they are done is to insert a meat thermometer. It should read about 150-160 degrees for medium, about what you want for a large group.

Mushroom Linguini

The other night Joseph and I headed out for our own little date night. We made it to a little theater production put on by our local college and then we went to a wonderful Italian place for a drink and some pasta. We had a terrific mushroom linguini with a light veal sauce. It was very tasty. Memorable enough that I was already trying to recreate it this week. I had to improvise though, so I substituted lamb jus for veal. I was very satisfied with the results, especially since this was the first time I'd used lamb for anything other than chops. Joseph said he thought I hit it out of the park on the first try...so I think it was a success.

I ended up freezing the leftover jus to create this dish again. This is a good thing since the restaurant where we had the original dish changes their menu weekly so I can't count on having this dish again.

Mushroom Linguini

1 cup lamb jus - leftover from roasting a leg

1 lb linguini

2-3 cups mushrooms - I used a combination of cremini and porcini, sliced

1 T olive oil

1 t garlic

1/3 cup heavy cream

2 T butter

1/2 t salt

1/2 t pepper

Parmesan cheese

1 cup leftover cooking water from the pasta

While linguini is cooking, saute mushrooms in olive oil until softened. Add garlic, salt, and pepper. Saute another minute. Add lamb jus and butter. Once the butter has melted, turn down the heat and add the cream. Season to taste with additional salt and pepper if necessary.

Drain pasta, add half of the reserved cooking water. Add mushroom sauce and additional cooking water if the sauce looks tight and serve immediately. Garnish with fresh Parmesan cheese.

Picnic Lunches and Cake

Today was my day to host the playgroup that Gabe and I are a part of and I wanted to do something different. I normally like to make a big spread...it always varies and I try to make it fun. I've done a taco bar, make you own pizza day, pasta day, soup and sandwiches, etc.
I decided on a picnic theme today since the weather is getting warmer and it seemed fitting to have one in the living room followed by some outdoor fun for the kids. I can't wait for even warmer days when we can actually take the picnic outside.
I had 6 moms and 8 kids to prepare lunch for so I decided to designate a brown gift bag for each family. I decorated the bags with a nametag and then filled each with enough food and supplies so that everyone had some options to choose from. There was nothing earth shattering in the bags, but everyone devoured their goodies and seemed to love the idea of eating on blankets...which is quite a feet. It isn't easy to please 8 children between the ages of 1 and 3.
I liked the idea mainly because I was able to prep most of the lunches last night and finish off the sandwiches and pasta this morning before our guests arrived. There was nearly no clean up afterwards since empty bags were tossed and leftover food was easily packed away or taken home. Being nearly 8 months pregnant, I can't help but try to make things a little easier on myself, so I don't feel too bad about trying to avoid mess and clean-up.
Each bag contained the following: 1 apple, 1 mini-water per person, 1 ham and cheese on pretzel bread, 1 container basil pesto pasta with pine nuts, 1 snack bag of cheese and 1 with crackers, 1 applesauce per child, and 1 granola bar per person. Extras included forks, spoons, straws, and plenty of napkins.
Gabe and I will be recreating these picnic lunches often this summer since we both love getting out and spending the day at the park. I can hardly wait for that warm weather!

The other yummy creation I made recently was this layer cake. I am not a member of the Daring Bakers, but I do love to see what they create each month. This month's Perfect Party Cake looked completely irresistable, so I gave it a try...twice. I made it at the beginning of last week for my mom who flew in for a visit, and then again on the weekend for a get together with the neighbors. I altered the shape by baking a half recipe in a small cookie sheet and then slicing that into thirds. The first time I layered it with raspberries and raspberry jam, the second time I layered it with fresh strawberries and strawberry jam. Both were extremely delicious and got rave reviews. You can find the recipe all over the blogosphere...but here are the two sites that my cakes were based upon.
Cookbook Catchall
Foodbeam

Bushels of Tomatoes

We are a couple weeks into tomato season and I am starting to feel the weight of all of those beautiful tomatoes. I knew I planted far too many...but how could I stop myself? I wanted a variety and each variety came in a four pack! I ended up planting over a dozen plants in my garden and another handful by the side of the house. I was so excited when the first ripe tomatoes started showing up but I am drowning in them now. Last week I canned 19 jars of

whole peeled tomatoes, 2 jars of sauce, and a couple jars of juice. Now I have just as many tomatoes as I did last week and I need to repeat the whole process (not to mention buy more canning jars) to use them up. I know I will be thrilled with jars and jars of fresh tomatoes this

winter, but I have to tell you all of that work is a little daunting right now.

During the process, Gabe and took a little time out to make some fresh pasta to enjoy with our homemade sauce. We needed a shortcut so we threw everything in the food processor and let it rip. He helped me roll it out and then we topped it with some sauce and a few wonderful little meatballs.

Oven Roasted Tomato Sauce

2-3 lbs plum tomatoes, peeled and seeded

3 cloves garlic, minced

1 tsp dry oregano

1 tsp dry basil

salt

pepper

olive oil

balsamic vinegar

Lay tomato halves cut side up on a large sheet pan. Sprinkle garlic and herbs over tomatoes.

Sprinkle with salt and pepper as well. Drizzle a little olive oil and a little balsamic vinegar over the tomatoes. Roast at 350 degrees for 20 minutes or until tender and the edges are slightly browned. Remove from oven and mash with a fork or potato masher. (I also tried the food processor but decided on a chunkier sauce.)

Linguine with Shrimp Scampi

"Would you like to eat this tonight?" I asked Gabe as I pointed to a picture in a favorite cookbook. He nodded and I quickly got to work. I'm so thrilled that my son is starting to understand what we say. It is so rewarding to get a response when I talk to him now. He doesn't say much, but I get lots of nods, pointing, and actions. He can follow simple directions and he learns quickly. Yesterday I pointed to his belly button and said "Look at your belly button." Later on in the day I asked Gabe to show Daddy his belly button and he lifted up his shirt and pointed at it. It was so cute.
This recipe comes from my Barefoot Contessa Family Style cookbook which I love. Not one recipe has failed yet. I did however alter this one to accomodate a smaller amount and I did have to make a few concessions when making it for an 18 month old. It has less lemon and a little less parsley than the original recipe but amp it up if you wish.

Linguine with Shrimp Scampi
Adapted from Barefoot Contessa Family Style by Ina Garten

Kosher Salt
1/2 lb linguine
1/3 stick unsalted butter
2 T olive oil
2 T minced garlic
1 lb large shrimp, peeled and deveined
1/4 t black pepper
2 T chopped fresh parsley
Juice of 1 lemon
1/4 lemon, thinly sliced in half-rounds

Boil pasta according to directions. In another large pan melt the butter and olive oil. Add the garlic and saute for 1 minute on medium-low heat. Add the shrimp, 2 tsp. salt, and pepper. Cook under shrimp are just pink - about 5 minutes. Removed from the heat and add the lemon juice and parsley. Toss together with the pasta, add the lemon rounds, and serve.

My Favorite Pasta

This pasta dish is based on one I had years ago and fell in love with immediately. It is great because I can substitute in any vegetables available and it is always delicious. Some of my favorite veggies for this are asparagus, zucchini, red/green peppers, red onion, and peas. I normally use bowtie pasta but this time I tried out campanella and loved it because it catches little bits of cheese and peas in the nooks and crannies.

Katie's Favorite Pasta

1/2 lb pasta
2 boneless skinless chicken breasts, cubed (thighs would be wonderful as well)
1/2 red bell pepper sliced thinly
1 large zucchini sliced into sticks
1/2 red onion sliced thinly
1 cup peas
2 cloves garlic, minced
5 sprigs fresh thyme
1 t dried bouquet garni or herbs de provence - optional

Sauce
1/2 - 1 cup chicken stock
1/4 cup half and half or cream
2 T butter
1/2 lemon

Cook pasta according to box directions. While pasta is cooking, season chicken with herb mixture, salt, pepper, and thyme. Brown chicken in medium pot and add garlic towards the end to prevent burning. Remove chicken and add onions and red pepper. Cook on low for 3-4 minutes or until slightly tender then add zucchini and peas for another 3 minutes. Combine all sauce ingredients in a bowl and stir together. Add sauce mixture to vegetables and cook until all vegetables are as tender as you like. Fold in chicken and pasta. Serve with parmesan cheese.

Super Easy Pasta

Today I hauled out a bunch of stuff to make lunch for Gabe and myself. I was in the mood for pasta so I started the pot of water boiling and went through the cupboards for inspiration. I wasn't too inspired so I pulled out a bag of leftover veggies from last night, some chicken stock, etc. The last thing I pulled out was a container of baby mozzarella balls and the bang! I was inspired. I put back everything I had pulled out and was left with just two things - the cheese and fresh basil. Just pasta, mozzarella, cheese, and a little olive oil. Oh boy...it was terrific. Gabe loved it and I had seconds - but that's just my little secret.

Bowties with Fresh Basil and Bocconcini

1/2 lb pasta - I used bowties but I'm sure anything would work

1 cup fresh baby mozzarella balls

2 T fresh basil - chopped

3-4 T olive oil

salt

pepper

Place cheese, 1 T fresh basil, salt, pepper, and 2 T olive oil in a container. Shake to combine and set aside. Cook the pasta according to package instructions. Drain pasta and drop in mozzarella mixture. Stir in additional basil. Add extra olive oil, salt, and pepper as desired. Enjoy.

Bechamel Sauce

Sauces play a major role in contributing flavor to any dish. Every sauce from a basic vinaigrette to a thick brown gravy enhance the foods they accompany. Even a simple pan sauce can transform a chicken breast or pork chop from ordinary to spectacular.

Bechamel is a basic white sauce. It can be used for a base to macaroni and cheese, alfredos, and cheese sauces. Once the actual bechamel is made any number of cheeses can be added to tailor the taste to the type of food you are serving. I like to add cheddar cheese for a sauce to use on top of potatoes or broccoli. Parmesan cheese is a good addition if making an alfredo sauce and gorgonzola makes a delicious sauce for beef.

Today I worked on my bechamel making skills and took a few tips from various sources to come up with the best looking white sauce I have had made. It was just thick enough, smooth, and creamy. I started the sauce by steeping a slice of onion and a bay leaf in the milk. This added a nice aroma and taste to the sauce. It was just slightly noticable in the final cheese sauce for today's macaroni.

Bechamel Sauce

1 slice onion
1 large bay leaf
2 cups milk
3 T butter
3 T flour
1/2 t salt
Place a small saucepan over medium-low heat with the milk, onion, and bay leaf. Bring to a simmer and then turn off the heat. Allow to sit for 5-10 minutes. In a round-bottomed pan melt butter. Add the flour and whisk together, let this bubble for about 2 minutes, making sure to stop before it turns color.
Slowly add the milk and rapidly whisk to incorporate all of the liquid. Bring it up to a boil and then turn down to a simmer. Let this simmer for 5 minutes to cook out the flour taste and thicken the sauce. At this point you should taste the sauce and season it. If you are adding cheese to the sauce add it first and then adjust the salt to taste. (It took about 2 cups of extra-sharp cheddar to make this a cheese sauce for macaroni.)

Gabe's Ultimate Soup

While visiting our parents during the holidays we were reminded of how rare it is to see a toddler spit out sweets in favor of things like grape tomatoes. During one holiday party our son's eating habits were the topic of conversation. Many commented on how lucky we are and went on to share stories about this or that child that only ate pizza or hamburgers for months on end. Indeed we have a "good little eater" and today's meal was one of his ultimate favorites. Meaning he ate his share, pushed the strawberries aside, and ate another half serving before stopping.

Minestrone Soup

1 12 oz can of white beans such as Great Northern
1/2 teaspoon salt
1/4 pound pancetta (Italian cured pork belly, available at Italian markets and specialty foods shops) or sliced lean bacon, chopped
3 T olive oil
1/2 onion, chopped
2 large carrots, cut into 1/4-inch rounds
1 rib of celery, cut into 1/4-inch dice
3 garlic cloves, chopped fine
2 zucchini, scrubbed, halved and cut into 1/2-inch rounds
16-ounce can whole, peeled tomatoes (I seeded and squeezed each one in my hands before adding to the soup)
4 1/2 cups chicken broth (preferably low-salt)
1 2-inch hunk of parmesan cheese rind
2 cups of any small pasta
freshly grated Parmesan, garlic bruschetta, and dry-cured sausages as accompaniments

In a heavy kettle cook the pancetta in the oil over moderate heat, stirring, until it is crisp and pale golden, add the onion, and cook the mixture, stirring, until the onion is softened. Add the carrots, the celery, and the garlic and cook the mixture, stirring, for 4 minutes. Add the tomatoes and the broth and simmer the soup, covered, for 1 hour. Add the beans, zucchini, and pasta and boil for 10 minutes or until pasta is al dente. Season with more salt and pepper to taste.

This soup can be made days in advance (it actually enhances the flavor) and kept covered and chilled. Reheat the soup, thinning it with water or more broth as desired. Serve the soup with the Parmesan, the bruschetta, and the sausages. Makes about 10 cups, serving 6 to 8.

Bucatini with Shrimp Skewers and Pesto

Tonight's dinner comes from a cookbook put out by Williams-Sonoma simply called Pasta.  It turned out very tasty and I really enjoyed the shrimp skewers.

Bucatini with Shrimp Skewers and Sicilian Pesto
adapted from Williams-Sonoma Pasta
1/2 cup blanched almonds
2 cloves garlic
1/2 cup extra-virgin olive oil
24 fresh basil leaves
salt
1/4 cup Parmesan cheese, grated

3 T extra virgin olive oil
grated zest and juice of 1 lemon
1/2 t cumin
salt and pepper
1 pound shrimp
1 lb bucatini

To make the pesto, combine the almonds, garlic, and oilve oil in a blender or food processor and grind to a coarse paste. Add the basil and process until just blended. Add cheese and salt to taste. It should have some texture.

Bring a large pot of water to a boil. Heat a grill pan over high heat.

Meanwhile, combine the oilve oil, lemon zest, juice, cumin, salt, and pepper to taste in a lratge bowl to make a marinade. Shell the shrimp, leaving the tails intact, and devein them if the vein is visible. Add the shrimp to the marinade and miz well. Thread the shrimp on 4 long metal skewers.

Generously salt the boiling water, add the bucatini, and cook until al dente, 10-12 minutes.

Meanwhile, sear the shrmip skweres on the grill pan or in a broiler without moving them until they start to turn pink, 1-2 minutes. Turn and cook the other side until evenly pink, 1-2 minutes.

Drain the pasta, reserving about 1/2 cup of the pasta water. Put the pasta in a bowl. Pour on the pesto and toss, adding a few tablespoons of the cooking water to loosen the sauce, Serve the pasta alongside the shrimp.

Butternut Squash Ravioli

Eating Fall...that is what this dish is like. I really can't think of anything else that tastes more like fall than these squash ravioli. The flavors of the squash, sage, cinnamon, and nutmeg all combine to make up the taste of autumn.
We really enjoyed these... although I'd like to cut the sweetness of the filling the next time I make these. Maybe a little more balsamic and little or no molasses.

Butternut Squash Ravioli with a Brown Butter Sage Sauce

1 small to medium butternut squash (about 2 1/2 pounds)
2 tablespoons dark molasses
2 tablespoons unsalted butter
2 teaspoons balsamic vinegar
1/4 cup mascarpone cheese
2 tablespoons freshly grated Parmesan
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
Ravioli dough or purchased wonton wrappers
Flour, for dusting board (if using fresh dough)
2 tablespoons sweet butter
8 fresh sage leaves
2 ounces Parmesan, for grating

Preheat oven to 375 degrees F.
Cut squash in 1/2 and scrape out seeds. Spread 1 tablespoon molasses on each cut side. Season with salt and pepper. Place cut side down on a roasting pan. Cook in the oven until very soft, about 1 hour. Let cool to room temperature and scoop out flesh into a food processor.
Puree squash until smooth, then spread on a baking sheet and return to the 375 degree oven to dry, about 10 minutes. The consistency will be like mashed potatoes.
Heat the butter in a saucepan over medium-low heat until it begins to brown. Immediately remove from heat and add remaining 1 tablespoon molasses and all the vinegar. Add to squash with mascarpone, Parmesan, cinnamon, and nutmeg. Season, to taste, with salt and pepper and mix well.
To fill the raviolis: Lay out a sheet of pasta dough or wonton wrappers on a lightly floured board. Put 1 tablespoon squash filling in the center of dough using a small spoon. Moisten borders with water and top with another piece of dough. Press all the air out and seal firmly by pressing all around with fingertips. Lay raviolis out to dry on a lightly floured board or baking sheet and lightly flour the tops. Repeat until you run out of dough and/or filling. To cook, boil in lightly salted water until tender, about 3 minutes.
For the Sage Brown Butter: While raviolis are cooking, in a large saute pan, melt the butter with the sage and a pinch of salt and pepper until it foams and becomes light brown. Add ravioli and gently saute for about 30 seconds and then transfer to a serving platter or dishes. Finish with a generous grating of Parmesan

Soba Noodles and Sesame Seed Oil

I have a habit of picking up things in the grocery store just because they sound interesting. Yesterday while picking up ingredients for our bruscetta, I toured around the store and a few new things ended up in my cart. I came home with celery root, coconut milk, sesame seed oil, and soba noodles, not having any idea as to what I was going to do with them. Today I've been dreaming up ways to use them and I came up with something I feel is quite tasty.
Now, I was a little wary of the sesame seed oil. I was certain I had seen a few recipes calling for it, but I thought I'd never had it before. So, just before adding it to the pot I put a little on one finger and gave it a try. Instant recognition...this is what our takeout from the local chinese place tastes like. I told Joseph that I was going to "aromacize" our noodles. He liked that word and asked me if I read it somewhere and I had to tell him that I just invented that word. But, that's exactly the right term for it...it adds more of an aroma to the whole dish than a seasoning. Well, our aromacized meal turned out very yummy and I'm sure it will be visiting again quite soon.

Chicken and Vegetable Soba Noodles

4 boneless-skinless chicken thighs cut into thin strips
2 tablespoons vegetable oil
1 clove garlic, minced
1/4 cup sesame seeds (I used black)
8 ounces dried soba noodles
2 tablespoons balsamic vinegar
1 tablespoon white sugar
2 1/2 tablespoons soy sauce
1 teaspoon dark sesame oil
1 large handful of fresh peapods
1/2 red pepper julienned
2 large carrots, julienned
4 large button mushrooms sliced

1. Preheat the oven to 375 degrees F.
2. Pour the sesame seeds onto a baking sheet. Toast the seeds in the oven for 10 to 12 minutes.
3. Meanwhile, bring a large pot of salted water to a boil. Add the noodles and cook them for 4 to 5 minutes, or until they are just tender. Drain them, rinse them well with cold water, and drain them again.
4. In a small bowl, mix together the balsamic vinegar, sugar, soy sauce, and sesame oil.
5. In a large pan (this would be a great place for a wok) quickly brown chicken in vegetable oil. Add garlic and cook 1 minute more. Add all vegetables and stir-fry 1-2 minutes more.
6. Mix in sauce, add the noodles, and the toasted sesame seeds. Remove from heat. Serve

We liked this warm, but it would probably be good eaten at room temperature.

Pesto Cavatappi

A few months ago I tried pesto for the first time at a local restaurant. I couldn't believe what I'd been missing out on. I love the combination of pine nuts, garlic, basil, and cheese. Here I have recreated the dish I had that day. We love it.

Pesto
4 cloves of garlic
½ c pine nuts
2 c fresh basil
½ c olive oil
¼ c grated parmesan cheese
¾ t salt
½ t pepper

Combine all ingredients and puree in a food processor or blender. Add to cooked pasta. Top with grilled chicken. (I added a little extra pesto directly to the chicken as well. I also substituted whole grain pasta again, which was pretty tasty.)