Gnocchi with Sausage, Peas, and Smoked Mozzarella
Serves 4
1 lbs gnocchi
olive oil
1 pound sweet Italian sausage, casings removed
2 clove garlic, thinly sliced
1/2 tsp chile flakes
28oz San Marzano tomatoes, crushed
1.5 cup fresh shelled or frozen peas
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 pound smoked mozzarella, cut into 1/4-inch cubes
handful basil, chopped
1. Heat the oil in a skillet over medium-high heat. When the oil is hot, add the sausage. Use a wooden spoon to break it up. Move the sausage around and cook until the pink disappears and it’s browned, about 7 to 8 minutes. Add the garlic, wait a minutes, and add tomatoes, salt, and pepper.
2. Bring a large pot of salted water to a boil. Add the gnocchi to the boiling water and cook until they float to the top. Cook for 1 more minute.
3. While the gnocchi are cooking, evenly distribute the mozzarella over the sauce.
4. Use a wire-mesh skimmer to remove the gnocchi from the pot and place them and the peas directly into the skillet. Use a wooden spoon or spatula to carefully fold together the gnocchi and sauce.
5. Serve immediately.
Saturday, October 22, 2011
Pumpkin and Sausage Baked Pasta
Pumpkin and Sausage Baked Pasta
Serves 4-6
1 pound Italian sausage
1 cup chopped onion
4 garlic cloves, chopped
1 teaspoon crushed red pepper
1 (15 oz) can pumpkin puree
1 cup chicken stock, or less
1 tablespoon dried sage
pinch of salt
1/3 cup fat free half & half
1 pound penne pasta, cooked
1/2 lbs kale or similar, cut
2 tablespoons chopped parsley leaves
1/2 cup grated parmesan or romano cheese
Preheat oven to 350 degrees. Cook sausage in a large, deep skillet until brown. Remove from skillet and drain over paper towel. Set aside.
Using approximately 2 tablespoons of fat from sausage, saute onion, garlic and crushed red pepper until soft. Stir in pumpkin, stock, kale, and sage. Add salt. Bring to a boil, then simmer for 5 minutes.
Stir in half & half and sausage and simmer until sauce comes together and thickens slightly. Turn off heat. Add pasta and parsley and gently toss all ingredients together to coat.
Grease a casserole dish and place mixture inside. Top with grated cheese. Bake for about 30-35 minutes, until top is golden brown.
Serves 4-6
1 pound Italian sausage
1 cup chopped onion
4 garlic cloves, chopped
1 teaspoon crushed red pepper
1 (15 oz) can pumpkin puree
1 cup chicken stock, or less
1 tablespoon dried sage
pinch of salt
1/3 cup fat free half & half
1 pound penne pasta, cooked
1/2 lbs kale or similar, cut
2 tablespoons chopped parsley leaves
1/2 cup grated parmesan or romano cheese
Preheat oven to 350 degrees. Cook sausage in a large, deep skillet until brown. Remove from skillet and drain over paper towel. Set aside.
Using approximately 2 tablespoons of fat from sausage, saute onion, garlic and crushed red pepper until soft. Stir in pumpkin, stock, kale, and sage. Add salt. Bring to a boil, then simmer for 5 minutes.
Stir in half & half and sausage and simmer until sauce comes together and thickens slightly. Turn off heat. Add pasta and parsley and gently toss all ingredients together to coat.
Grease a casserole dish and place mixture inside. Top with grated cheese. Bake for about 30-35 minutes, until top is golden brown.
Fig and Radicchio Risotto
Fig and Radicchio Risotto
Serves 4
3 tablespoons unsalted butter
1 onion, minced
2 garlic, minced
1 cup arborio or carnaroli rice
1.25 cups red wine
2 head radicchio, cut into chiffonade (*or even better marinated)
1.5 cups figs, chopped
6-8 cups warm chicken broth + water
2/3 cup Parmigiano Reggiano
finely minced fresh rosemary
1 lbs shrimp, cleaned
Place the chicken stock into a medium saucepan and heat. Keep warm.
Heat 2 tablespoons of the butter in a large saucepan over medium-low heat. When the foam subsides, add the onions and cook for 10 minutes, or until tender. Add the rice, increase the heat to medium and cook, stirring occasionally, for 5 minutes, or until translucent. Season with salt and pepper. Add the wine and cook until reduced to a glaze. Add the radicchio and the figs and stir until the radicchio has wilted.
Make risotto. Once almost done, quickly saute the shrimp with a little garlic, salt, pepper, and chili flake. Add to the risotto and mix through.
Remove from the heat, and stir in the remaining butter and the grated parmesan cheese. Add more stock if it's too thick.
Marinated Radicchio
4 heads radicchio
3 cups water
1 cup white wine vinegar
2 tablespoons sugar
1 cinnamon stick
½ tablespoon salt
½ teaspoon juniper berries
1 teaspoon black peppercorns
1/3 cup extra virgin olive oil
Cut the radicchio into quarters. Combine the remaining ingredients, except the olive oil, in a large pot. Bring to a boil over medium high heat and cook 5 minutes. Reduce the heat to low, add the radicchio, cover, and cook for 8 minutes, or until a sharp knife cuts easily through the root. Drain.
Mix with the olive oil, refrigerate, and allow to sit for at least 6 hours, and up to 1 week.
Serves 4
3 tablespoons unsalted butter
1 onion, minced
2 garlic, minced
1 cup arborio or carnaroli rice
1.25 cups red wine
2 head radicchio, cut into chiffonade (*or even better marinated)
1.5 cups figs, chopped
6-8 cups warm chicken broth + water
2/3 cup Parmigiano Reggiano
finely minced fresh rosemary
1 lbs shrimp, cleaned
Place the chicken stock into a medium saucepan and heat. Keep warm.
Heat 2 tablespoons of the butter in a large saucepan over medium-low heat. When the foam subsides, add the onions and cook for 10 minutes, or until tender. Add the rice, increase the heat to medium and cook, stirring occasionally, for 5 minutes, or until translucent. Season with salt and pepper. Add the wine and cook until reduced to a glaze. Add the radicchio and the figs and stir until the radicchio has wilted.
Make risotto. Once almost done, quickly saute the shrimp with a little garlic, salt, pepper, and chili flake. Add to the risotto and mix through.
Remove from the heat, and stir in the remaining butter and the grated parmesan cheese. Add more stock if it's too thick.
Marinated Radicchio
4 heads radicchio
3 cups water
1 cup white wine vinegar
2 tablespoons sugar
1 cinnamon stick
½ tablespoon salt
½ teaspoon juniper berries
1 teaspoon black peppercorns
1/3 cup extra virgin olive oil
Cut the radicchio into quarters. Combine the remaining ingredients, except the olive oil, in a large pot. Bring to a boil over medium high heat and cook 5 minutes. Reduce the heat to low, add the radicchio, cover, and cook for 8 minutes, or until a sharp knife cuts easily through the root. Drain.
Mix with the olive oil, refrigerate, and allow to sit for at least 6 hours, and up to 1 week.
Bibimbap Soba Stir Fry
Bibimbap Soba Stir Fry
Serves 4-6
1.5 korean bbq beef, marinated, raw
8oz firm tofu, cubed
12-16oz soba noodles, cooked
Sauce:
1 clove garlic, minced
1 Tbs chili sauce
3 Tbs soy sauce
1/4c gochujang
1 Tbs korean red chile flake
1 tsp sesame oil
1 Tbs sugar
1 large carrot, matchsticks
1 red pepper, matchsticks
1 cup kimchi, drained and chopped
1-1.5 lbs bok choy or similar cut up
3 scallions, chopped
If you don't have pre-marinated beef, make 1.5 recipe of sauce, and marinate in the extra half recipe for at least 8 hours
Stir-fry the beef until just done. Remove to a big bowl.
Stir-fry the carrots with a spoonful of sauce until just cooked a little. Add red pepper, and remove to the big bowl once red pepper is a little cooked.
Stir-fry the tofu for a few minutes with a spoonful of sauce, and reserve again.
Stir-fry the kimchi until hot and some juice has evaporated. Add choy and a spoonful of sauce and mix around.
Add everything to the pot, including the rest of the sauce and a little water if needed, and mix it all up.
Serves 4-6
1.5 korean bbq beef, marinated, raw
8oz firm tofu, cubed
12-16oz soba noodles, cooked
Sauce:
1 clove garlic, minced
1 Tbs chili sauce
3 Tbs soy sauce
1/4c gochujang
1 Tbs korean red chile flake
1 tsp sesame oil
1 Tbs sugar
1 large carrot, matchsticks
1 red pepper, matchsticks
1 cup kimchi, drained and chopped
1-1.5 lbs bok choy or similar cut up
3 scallions, chopped
If you don't have pre-marinated beef, make 1.5 recipe of sauce, and marinate in the extra half recipe for at least 8 hours
Stir-fry the beef until just done. Remove to a big bowl.
Stir-fry the carrots with a spoonful of sauce until just cooked a little. Add red pepper, and remove to the big bowl once red pepper is a little cooked.
Stir-fry the tofu for a few minutes with a spoonful of sauce, and reserve again.
Stir-fry the kimchi until hot and some juice has evaporated. Add choy and a spoonful of sauce and mix around.
Add everything to the pot, including the rest of the sauce and a little water if needed, and mix it all up.
Goan Beef Curry
Goan Beef Curry
Serves 4-6
8 cardamon pods
1 teaspoon fennel
8 cloves
1 tsp cinnamon
1/2 teaspoon fenugreek
1/2 teaspoon black pepper
3 teaspoon coriander seeds
3 teaspoon cumin seeds
2 red onions, finely chopped
6 cloves of garlic finely chopped
1 Tbs ginger - grated
2 lbs stew beef - cut into cubes
1/2 teaspoon tumeric powder
2 teaspoon cayenne
1 can coconut milk
2 large potatoes cut into wedges (optional)
Remove the seeds from the cardamon pods, grind in the spice grinder with fennel. cloves, cinnamon, fenugreek, black pepper, coriander and cumin into fine powder.
In a heavy base pan, heat up the oil and saute finely chopped onion, garlic and ginger until fragrant.
Add cubed beef, cook until brown all over to seal the juice.
Add in the grounded spices.
Give a quick stir for a minute, add coconut milk.
Bring to boil then reduce heat, cover the pan and simmer for about an hour.
Add potatoes in the last 30 minutes.
Season with salt.
Simmer until the sauce thicken, potatoes and beef are tender.
Serve with Naan click here for recipe or basmati rice
Serves 4-6
8 cardamon pods
1 teaspoon fennel
8 cloves
1 tsp cinnamon
1/2 teaspoon fenugreek
1/2 teaspoon black pepper
3 teaspoon coriander seeds
3 teaspoon cumin seeds
2 red onions, finely chopped
6 cloves of garlic finely chopped
1 Tbs ginger - grated
2 lbs stew beef - cut into cubes
1/2 teaspoon tumeric powder
2 teaspoon cayenne
1 can coconut milk
2 large potatoes cut into wedges (optional)
Remove the seeds from the cardamon pods, grind in the spice grinder with fennel. cloves, cinnamon, fenugreek, black pepper, coriander and cumin into fine powder.
In a heavy base pan, heat up the oil and saute finely chopped onion, garlic and ginger until fragrant.
Add cubed beef, cook until brown all over to seal the juice.
Add in the grounded spices.
Give a quick stir for a minute, add coconut milk.
Bring to boil then reduce heat, cover the pan and simmer for about an hour.
Add potatoes in the last 30 minutes.
Season with salt.
Simmer until the sauce thicken, potatoes and beef are tender.
Serve with Naan click here for recipe or basmati rice
Fusilli with Octopus and Bone Marrow
Fusilli with Octopus and Bone Marrow
Serves 4
1-1.5 lb trimmed octopus, thawed if frozen (overnight in fridge)
1 lb veal marrow bones
28 oz can San Marzano tomatoes
1 cup Sangiovese wine
4 cloves of garlic, minced
2 handfuls fresh basil, chopped
1 Tbs fresh thyme
1 lbs fresh fusilli
salt and pepper
Olive Oil
1. Place your veal marrow bones in an ice bath with a good amount of salt. Keep that ice bath cold, in the fridge, until you are ready to extract the marrow.
2. Cut up the octopus, if necessary
3. Lightly season the octopus with salt and pepper and add about a tablespoon of olive oil and sear the octopus, in batches if necessary, before setting aside.
4. Using the same pan add a bit more olive oil and now 3/4 the garlc and the basil's stems. Saute lightly for a few moments before adding the wine and tomatoes. Finally, throw the babies back in there. Bring the whole mess to a boil and then reduce it to a simmer for about an hour and half. Add more tomatoes, wine, or even water or stock if it gets too thick.
5. Sometime during that hour and half extract the marrow from your marrow bones using a paring knife. Just slide it around the edges and then sort of smoosh it out, digging the extra out if you have to.
6. Saute the marrow in another pan, perhaps a non-stick one this time, first on a low heat until it begins to render and then on a slightly higher heat as it releases some fat. When the fat starts to pool add in the thyme and the remaining garlic (chopped) along with some salt and pepper. When the marrow is somewhat cooked down add it back into the sauce at the 90 minute mark or thereabouts.
7. Optional - make a topping (maybe 1/3c) of crunchy bread crumbs cooked in olive oil, or similar.
8. Mix everything (plus basil) up, cook the pasta in the sauce for a minute, and serve topped with the above, and/or parmigiano.
Serves 4
1-1.5 lb trimmed octopus, thawed if frozen (overnight in fridge)
1 lb veal marrow bones
28 oz can San Marzano tomatoes
1 cup Sangiovese wine
4 cloves of garlic, minced
2 handfuls fresh basil, chopped
1 Tbs fresh thyme
1 lbs fresh fusilli
salt and pepper
Olive Oil
1. Place your veal marrow bones in an ice bath with a good amount of salt. Keep that ice bath cold, in the fridge, until you are ready to extract the marrow.
2. Cut up the octopus, if necessary
3. Lightly season the octopus with salt and pepper and add about a tablespoon of olive oil and sear the octopus, in batches if necessary, before setting aside.
4. Using the same pan add a bit more olive oil and now 3/4 the garlc and the basil's stems. Saute lightly for a few moments before adding the wine and tomatoes. Finally, throw the babies back in there. Bring the whole mess to a boil and then reduce it to a simmer for about an hour and half. Add more tomatoes, wine, or even water or stock if it gets too thick.
5. Sometime during that hour and half extract the marrow from your marrow bones using a paring knife. Just slide it around the edges and then sort of smoosh it out, digging the extra out if you have to.
6. Saute the marrow in another pan, perhaps a non-stick one this time, first on a low heat until it begins to render and then on a slightly higher heat as it releases some fat. When the fat starts to pool add in the thyme and the remaining garlic (chopped) along with some salt and pepper. When the marrow is somewhat cooked down add it back into the sauce at the 90 minute mark or thereabouts.
7. Optional - make a topping (maybe 1/3c) of crunchy bread crumbs cooked in olive oil, or similar.
8. Mix everything (plus basil) up, cook the pasta in the sauce for a minute, and serve topped with the above, and/or parmigiano.
Panzanella with Avocado, Corn, and Smoked Mozzarella
Panzanella with Avocado, Corn, and Smoked Mozzarella
Serves 2-4
4 cups sturdy bread, preferably a bit stale, cubed
1/4 cup extra-virgin olive oil
1/4 cup minced parsley
1/4 cup minced basil
5-6 large ripe tomatoes, chopped to equal about 4 cups
1 smaller cucumber, chopped to equal about 1.5 cups
1 ear corn, cooked
1 avocado, diced
1/2 small red onion, chopped- optional
8oz cubed fresh smoked mozzarella cheese
fresh lemon juice- optional
salt and pepper
arugula or other salad greens for serving
1. Mix bread, olive oil, herbs, and vegetables in a large bowl. Gently fold in the cheese, and add fresh lemon juice to taste, if desired.
2. Sprinkle with salt and pepper, then taste so you can adjust the seasonings, if necessary, Serve over arugula or other greens, and drizzle with additional olive oil before serving.
Serves 2-4
4 cups sturdy bread, preferably a bit stale, cubed
1/4 cup extra-virgin olive oil
1/4 cup minced parsley
1/4 cup minced basil
5-6 large ripe tomatoes, chopped to equal about 4 cups
1 smaller cucumber, chopped to equal about 1.5 cups
1 ear corn, cooked
1 avocado, diced
1/2 small red onion, chopped- optional
8oz cubed fresh smoked mozzarella cheese
fresh lemon juice- optional
salt and pepper
arugula or other salad greens for serving
1. Mix bread, olive oil, herbs, and vegetables in a large bowl. Gently fold in the cheese, and add fresh lemon juice to taste, if desired.
2. Sprinkle with salt and pepper, then taste so you can adjust the seasonings, if necessary, Serve over arugula or other greens, and drizzle with additional olive oil before serving.
Satay Chicken Curry
Satay Chicken Curry
Serves 4
2 lbs chicken thighs, cubed
4 tomatoes, quartered
3 tbsp curry powder
1 tbsp sriracha sauce
3 stalks fresh curry leaves, if avail
2/3 cup unsalted dry roasted peanuts, coarsely ground
1 can coconut milk
1 cup water
2 tbsp soy sauce
1 tbsp fish sauce
1 tbsp palm sugar or brown sugar to taste
2 zucchini, cubed
3/4 lbs green beans, cleaned
juice of 1 lime
Spices (1 teaspoon of each):
Cumin seeds
Mustard seeds
Coriander seeds
Fennel seeds
Ground Paste:
4 cloves garlic
3 shallots or 1 small onion
2 lemon grass (whites)
1 inch ginger or galangal
2 fresh red chili
1. Using mortar & pestle, or food processor, grind garlic, shallots, lemon grass, ginger/galangal and red chili into a paste.
2. In a bowl, add water to mix the curry powder into a thick paste.
3. Heat oil in a wok on high, add the whole spices and fry for about 10 seconds. The spices will jump and pop in the wok, so keep them moving with your spatula to prevent them from burning. Turn the heat off.
4. Add in the ground paste and curry leaves. Stir fry on low-medium fire until translucent.
5. Add sugar, soy sauce, peanuts, curry powder paste and stir thoroughly. Simmer on low heat until a thin layer of oil rises. Be careful not to burn the paste.
6. Add chicken, and bring the heat up to medium-high. Add water and stir to coat the chicken.
7. Stir in coconut milk and mix well. Season with salt and a squeeze of lime. Gradually bring to a boil, then reduce the heat to medium, stir occasionally and let it simmer for 10 minutes.
8. Add tomatoes and continue to simmer for another 20 - 25 minutes until the curry sauce is smooth and chicken is cooked and tender. Garnish with cilantro, scallion, etc.
Serves 4
2 lbs chicken thighs, cubed
4 tomatoes, quartered
3 tbsp curry powder
1 tbsp sriracha sauce
3 stalks fresh curry leaves, if avail
2/3 cup unsalted dry roasted peanuts, coarsely ground
1 can coconut milk
1 cup water
2 tbsp soy sauce
1 tbsp fish sauce
1 tbsp palm sugar or brown sugar to taste
2 zucchini, cubed
3/4 lbs green beans, cleaned
juice of 1 lime
Spices (1 teaspoon of each):
Cumin seeds
Mustard seeds
Coriander seeds
Fennel seeds
Ground Paste:
4 cloves garlic
3 shallots or 1 small onion
2 lemon grass (whites)
1 inch ginger or galangal
2 fresh red chili
1. Using mortar & pestle, or food processor, grind garlic, shallots, lemon grass, ginger/galangal and red chili into a paste.
2. In a bowl, add water to mix the curry powder into a thick paste.
3. Heat oil in a wok on high, add the whole spices and fry for about 10 seconds. The spices will jump and pop in the wok, so keep them moving with your spatula to prevent them from burning. Turn the heat off.
4. Add in the ground paste and curry leaves. Stir fry on low-medium fire until translucent.
5. Add sugar, soy sauce, peanuts, curry powder paste and stir thoroughly. Simmer on low heat until a thin layer of oil rises. Be careful not to burn the paste.
6. Add chicken, and bring the heat up to medium-high. Add water and stir to coat the chicken.
7. Stir in coconut milk and mix well. Season with salt and a squeeze of lime. Gradually bring to a boil, then reduce the heat to medium, stir occasionally and let it simmer for 10 minutes.
8. Add tomatoes and continue to simmer for another 20 - 25 minutes until the curry sauce is smooth and chicken is cooked and tender. Garnish with cilantro, scallion, etc.
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