My Ragu-Summer Style

When I was visiting my parents last month I only had time to make them one meal.  They of course asked for my ragu since there was only time for one request.  I lightened the version up by using ground turkey meat and fresh summer tomatoes, the results were delicious. 

2 Pds Fresh tomatoes (Canned Whole San Marzano Work As A Substitute)

1 Yellow Onion Diced

2-3 Tbsp Extra Virgin Olive Oil

1 Pd Ground Turkey (I Prefer A Combination Of 20% Dark Meat to 80% Light)

A Handful Of Fresh Parsley Roughly Chopped

3 Large Fresh Basil Leaves Thinly Sliced

Salt and Pepper

Parmigiano Reggiano To Shave Over 

Heat olive oil over medium heat until it begins to release its scent, add the diced onion.  Sauté for until the onions become translucent about 8 minutes. Turn the heat up and add the turkey meat, you want to brown the meat just a bit.  Reduce the heat after 2-3 minutes, stir and break up meat into the onions.  

While the meat cooks through squeeze the fresh tomatoes into a separate bowl with your hands, seeds and all. Add the tomatoes to the meat and onions, begin to salt and pepper the contents about 2 tsp of each to start.  I believe in seasoning throughout the cooking process, adjust to your preferred taste.  Bring to a low boil and reduce to a simmer, add parsley.  Stir contents occasionally over the 20 minutes the sauce cooks.  Add basil and stir through together. 

Prepare the pasta noodle of your choice, top with sauce, garnish with fresh parmesan.

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Spaghetti Alle Vongole

I read an article recently where Martha Stewart discussed what would be served during her last meal.  Like her, I don't plan on having mine for a very, very long time but, when I do this dish will be served.  Classic, minimal ingredients required and the flavors are delicious.

Serves 4

1 pd of linguini pasta

4 tbsp of unsalted butter

1 yellow onion diced

2 cloves of fresh garlic minced

The juice from one lemon

Splash of dry white wine

2 tbsp olive oil

1 tsp red pepper flakes

1/2 cup of fresh parsley rough chopped-Divided

1 pd of fresh little neck clams, rinsed and lightly scrubbed

1/2 cup freshly grated parmesan

Salt a handful for pasta water and to taste for finished dish

Bring a large pot of water to a boil, add salt once boiling.  Add pasta, cook for 8 minutes.  You want the pasta to be al dente, still firm in the center when you bite into it.  

While it cooks; melt butter in a sauce pan over medium heat.  Add diced onion and saute´ for 2 minutes, until the onions start to become translucent.  Add garlic and cook for another minute.  Add lemon juice, white wine, olive oil and red pepper flakes.  Stir, then add half the parsley to combine.  Add the clams and stir once and allow the clams to rest so they can cook.  The clams should begin to open quickly, they only need about 2 minutes to cook.  Discard any clams that don't open.

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With tongs, directly grab the pasta and add it to pan of sauce and clams.   Once all pasta is added toss ingredients together till well combined.  Serve in four bowls, top with remaining parsley and grated cheese.  

One Pot Puttanesca Pasta

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I have been asked by several people my opinion on one pot pasta dishes.  I had never tried the method myself so I felt like I was not the right person to "comment." While preparing for a last minute group of friends coming over this past weekend I was stumped on what I was going to throw together while tidying my apartment. etc.  I had all the makings in my pantry for a recipe I had come across on Pinterest and thought, why not?  I made this one pot puttanesca and was pleasantly surprised.  This dish required minimal preparation, the outcome was delicious and I felt no guilt not preparing the pasta in a traditional fashion.  If you have the time and can make everything from start to finish, I say do it.  I love the process of making a sauce, cooking pasta perfectly and creating a dish.  Time is not always on our side though and this offers a great solution for us in a pinch.  I recommend using whole wheat pasta because the starch release helps makes for a lovely texture to the sauce.  This dish is vegan but feel free to add cheese, it is the best! Another trick I did was used artichokes and olives that were already cured.  I felt like the amount of salt I used on the finished product was almost none because the ingredients naturally flavored the dish.  

Ingredients

12 oz whole wheat spaghetti 

4 oz cured olives, I used a Spanish blend with chilis

1 pt or 14oz can of artichoke hearts, if cured just add to the dish, if canned rinse and drain

2 tbsp capers

1/2 large white or yellow onion, minced

2 cloves garlic, minced

1 (14-oz.) can diced tomatoes no salt added

1 tb. dried oregano

1 tsp. dried basil

1/2 tsp. dried thyme

1/2 tsp. red pepper flakes 

1/4 tsp. freshly ground pepper 

salt, to taste, consider the other cured elements in the dish if using

3 cups vegetable broth, low sodium or no salt added

Instructions

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Add the pasta to a large, deep skillet, breaking in half if needed (a saucepan may also work). Add the rest of the ingredients, minus the broth, to the pan on top of the pasta, don't feel obligated to recreate an artsy arrangement.  Pour the vegetable broth over everything. Cover the pan and bring to a boil. Reduce to a steady simmer (medium to medium-low heat) and, keeping covered & stirring occasionally, cook for 8-10 more minutes, or until pasta is done through.  I like to give it a big toss, let is sit uncovered for about 3 minutes and serve.  Garnish to your desire.

Baked Risotto

It's no secret to my family and friends that when I was in my Sophomore year of college I became obsessed with the FoodNetwork, so much that on my much deserved weekends of r&r, I was relentless in my attempts to recreate a dish I had seen earlier in the afternoon! The last thing I needed was one more assignment but, being in the kitchen was my ultimate therapy and continues to be to this day. That being said, my favorite FoodNetwork Star was Giada DeLaurentiis. I have had a passion in attempting to be a quasi Italian woman since I was a little girl, so Giada was a natural inspiration for me. The passion for Italian cuisine for me comes from the incredible recipes, history and simple flavors. I have always been a less is more kind of girl in the kitchen and this cuisine optimizes this notion. Authentic Italian dishes embody a rustic flavor that is timeless and satisfying. Giada still holds my heart in her beautiful palm and I always look to her for inspiration in my cooking.

On a lazy Sunday (with a full DVR of recorded cooking shows) I watched an episode of Giada at Home where she recreated her Nonna Luna's recipes. I knew from the first 30 seconds that I was already going to recreate 2 of the 3 recipes on the show. The one I went for first was her baked risotto. I was drawn to this recipe for one simple reason, I had all of the ingredients in my house at the time! No need to go to store, use up the left overs of many ingredients and it seemed fun.

Imitation is the sincerest form of flattery and I have nothing but good things to say about Giada. I have copied her recipe from her site and photos of my adventure in recreating this luscious dish!

This is a great dish served warmed from the oven or slice a serving the next day after a night in the fridge to taste the flavors even more married. I ate it warm, cold and reheated and found the deliciousness to always be there! As Giada would say, Buon Appetito

Baked Risotto

Recipe courtesy Giada De Laurentiis

Prep Time: 10 min

Inactive Prep Time:15 min

Cook Time:1 hr 15 min

Level:Intermediate

Serves: 6 to 8 servings

Ingredients; 

Butter, for greasing the pan

Rice:

2 cups marinara or tomato-basil sauce

1 cup Arborio rice 

Bechamel Sauce:

3 tablespoons unsalted butter, at room temperature

1/4 cup all-purpose flour

1 1/4 cups whole milk, at room temperature

1/4 teaspoon kosher salt

1/8 teaspoon ground nutmeg

To Assemble:

1/2 cup plus 1/3 cup grated Parmesan

4 ounces thinly sliced prosciutto, coarsely chopped

1 cup frozen peas, thawed

4 large eggs, at room temperature, beaten

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/3 cup plain breadcrumbs

Directions

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan with foil.

For the rice: Bring the marinara sauce and rice to a boil in a medium saucepan over medium-high heat, stirring occasionally. Reduce the heat to a simmer and cook for 6 minutes. Remove the pan from the heat and set aside to cool.

For the bechamel sauce: Melt the butter in a 1-quart saucepan over medium-low heat. Add the flour and whisk until smooth, 1 to 2 minutes. Gradually add the milk, whisking constantly to prevent lumps. Simmer over medium-low heat, whisking constantly, until the sauce is thick and smooth, about 6 minutes. Remove the pan from the heat and stir in the salt and nutmeg.

For assembly: Mix together the bechamel sauce, rice mixture, 1/2 cup of the Parmesan, prosciutto and peas in a medium bowl. Slowly mix in the eggs, salt and pepper.

Pour the mixture into the prepared springform pan and cover with foil. Place in a shallow roasting pan. Add enough hot water to come halfway up the side of the springform pan. Bake for 1 hour.

Preheat the broiler. Remove the foil and sprinkle the top with the remaining 1/3 cup Parmesan and the breadcrumbs.

Cool for 15 minutes. Loosen the risotto from the sides of the pan by running a thin metal spatula around the edge. Remove the sides of the pan. Cut into wedges and serve.