We don't care, we drive Cadillacs in our dreams...

When pesto is mentioned I envision bright sweet summery basil, while this is the traditional ingredient there are many variations of pesto. I adore mint, and believe that it is under-appreciated in savory dishes. Mediterranean, Northern African, and Middle Eastern cuisines have embraced this hearty herb for centuries while American cuisine typically limits mint to the dessert course (I feel this is a great injustice).  So, on a mission to bring mint into the spotlight, the pasta I share with you today is tossed in a mint pesto. In addition to this fragrant pesto I did a quick sauté of shiitake mushrooms and asparagus to add to the dish. The final finishing note was fresh salty feta cheese. I served this pasta warm, but it would be equally delicious chilled and served as a pasta salad.  Feel free to experiment with any veggies that look good in the store when you are shopping, and any hearty mushroom may be substituted for the shiitakes. I encourage everyone to experiment with different pesto combinations some others I enjoy are; cilantro and walnut and arugula and pecan. Enjoy!!

Pasta Tossed with Mint Pesto, Asparagus and Shiitake Mushrooms

Ingredients

3/4 lb pasta, such as cavatappi or penne (any short cut pasta)

2 1/2 cups mint leaves, stems removed, rinsed and dried

1/4 cup whole almonds, chopped

2 garlic cloves

1/4 cup olive oil, plus 1 tablespoon

1/2 cup grated parmesan cheese

1 lb shiitake mushrooms, sliced

3/4 lb asparagus, ends trimmed and stalks cut into 1 inch pieces

Salt and pepper

Zest of 1/2 a lemon

Feta cheese for garnish

Instructions

Put a pot of salted water on the stove and bring to a boil.  Cook the pasta as directed on the box.

While it is cooking, prepare the pesto.  You can do this in a food processor or blender, but I like doing it by hand, so as to not turn the pesto into mush.  To do it by hand, place the garlic clove on a large cutting board and add 1/3 of the mint leaves on top of that.  Using a large chef’s knife, chop the leaves and the garlic. Once it is finely chopped, add another 1/3 of mint leaves and continue chopping.  Repeat with the remaining mint.  Once this is done, add the chopped almonds on top and chop until they are incorporated into the pesto.  Add the cheese on top and chop and fold into pesto mixture to combine.  Add this mixture to a bowl and stir in 1/4 cup olive oil. Set aside.

At this point, the pasta should be finished cooking.  Drain and let cool as you cook the asparagus and mushrooms.

In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat.  Add the mushrooms to the pan and let cook for a minute. Add in the asparagus and season with salt and pepper.  Cook for an additional 2-3 minutes, or until the asparagus is bright green and, when you taste a piece, it remains slightly crunchy.

In a large serving bowl, toss the pasta with the pesto, making sure to coat each piece evenly.  Mix in the mushrooms, asparagus, and lemon zest.  Taste for seasoning and, if necessary, add additional salt and pepper.

Garnish with whole mint leaves and feta cheese.

Until tomorrow…Peace.

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You gotta keep your head up...

There is not anything much tastier than a large bowl of macaroni and cheese. The ultimate comfort food. Naturally I had to make some adjustments to the standard variety. The elements of this mac and cheese include roasted chicken, creamy goat cheese, and fresh rosemary. This is soothing, but elegant enough to entertain with.  The sharpness of the goat cheese is softened by the roasted chicken, and the rosemary adds a fresh from the garden flavor. The wonderful thing in regard to pasta and cheese is it can easily be transformed with many pantry items and spice variations. So I encourage you to switch up your traditional mac and cheese routine. 

Mac and Cheese with Roasted Chicken, Goat Cheese, and Rosemary

1 tablespoon vegetable oil

1 pound dried rigatoni

1 quart heavy cream

2 tablespoons chopped fresh rosemary

1 clove fresh garlic, crushed

8 ounces goat cheese

2 cups shredded roasted chicken

salt and pepper to taste

Place a large pot of salted water over high heat and bring to a rapid boil. Add the oil and rigatoni to the water and cook according to the directions on the package, 10-12 minutes.

While you are waiting for the water to boil, pour the cream into a large sauce pan over medium heat. Add the rosemary and garlic to the cream and bring it to a simmer - take care not to let it boil over. Allow the cream to reduce by about half.

Stir in the goat cheese and chicken and continue cooking cooking it till the cream coats the back of a spoon.

Thoroughly drain the pasta. Add the pasta to the sauce. Coat the pasta in the sauce and simmer over low heat for a few minutes. Serve hot.

Until tomorrow...Peace.

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Just as sure as the wind's gonna blow now...

At first glance, this seems like a typical tomato pasta sauce but three things make it anything but: the smoky char on the tomatoes, the kick from the Aleppo pepper, and the sweet-sour note of the pomegranate molasses. This handful of ingredients combines for a lot of intriguing flavor. Aleppo pepper comes from the Eastern Mediterranean and has a flavor slightly reminiscent of Ancho chiles. If Aleppo pepper is unavailable in you area use Ancho chile powder or a mixture of 3 parts paprika and 1 part cayenne instead. Start with 1/2 tsp and add more as desired. Pomegranate molasses is a sweet-tart reduction of pomegranate juice and is a highly versatile ingredient worth exploring.  Because you’re using a sweet-tart syrup to up the sweet-tartness of the tomatoes, be sure to taste your tomatoes before cooking. If they are on the sour side, you may need to add a pinch of sugar to the sauce. If they’re overly sweet, you might want to add a dash more pomegranate molasses. This is a beautifully bright and different pasta dish, excellent for summer. 

8 ounces spaghetti

3 tablespoons olive oil, divided

4 cloves garlic, sliced 

1/2 to 1 teaspoon ground Aleppo pepper

1 teaspoon fresh thyme leaves, roughly chopped

1 pound whole cherry or grape tomatoes, washed and thoroughly dried

1 tablespoon pomegranate molasses 

1/3 cup toasted walnuts, roughly chopped

1 handful fresh basil or Italian parsley leaves, thinly sliced (I used both)

Bring a large pot of heavily salted water to a boil over high heat. Add pasta and cook according to package directions. Reserve 1/2 cup pasta water and drain pasta.

Meanwhile, heat 2 tbsp of the oil in a heavy-bottomed large skillet over high heat until wisps of smoke come off the pan. Add garlic, Aleppo pepper, and thyme, and cook for a few seconds until just fragrant. Add tomatoes, stir to coat in oil, then cook, swirling occasionally, until tomatoes charred and about to burst, about 4 minutes. Immediately remove from heat, add drained pasta, pomegranate molasses, 1/4 cup of the pasta water, stir to coat, taste, and add salt or sugar as desired. Add remaining pasta water, as needed, so that the sauce delicately coats each strand of pasta.

Stir in remaining 1 tbsp of the oil, walnuts, and basil or parsley and toss to coat the pasta. Taste, add more salt and Aleppo pepper as desired and serve immediately.

Until tomorrow...Peace.

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I didn't mean to take up all your sweet time...

A vegetarian pasta that is decadent and delicious is today's star. This is a cheesy baked pasta with the main players being roasted red peppers and eggplant. This will positively go down as one of my adored pastas. To prepare this dish you cook the pasta in a skillet with sauce and water as opposed to a pot of boiling water, then complete it in the oven. Fresh basil to finish adds a note of sweetness. This pasta comes together quickly which would allow it to be an excellent dish to entertain with (especially if you have a vegetarian crowd), granting you additional time to spend with your guests. I served it with a salty Caesar salad, and french bread. 

Cheesy Baked Pasta with Roasted Red Pepper Sauce and Eggplant

3/4 C panko bread crumbs

1/4 C olive oil

kosher salt and freshly ground black pepper

1 C Parmesan cheese, grated

1 (14.5 oz) can fire-roasted diced tomatoes

3 C roasted red peppers, rinsed, patted dry, and coarsely chopped (24 oz jar)

1 1/2 lbs eggplant, chopped into 1-inch cubes

6 garlic cloves, minced

1 t minced fresh oregano, or 1/4 t dried

1/4 t crushed red pepper

4 C water

1/2-3/4 lb short pasta shapes

fresh mozzarella, sliced thin

2-3 T chopped fresh basil

Adjust the oven rack to the middle position and preheat to 375 degrees. Toss the panko with 1 tablespoon of the olive oil and season with salt and pepper. Spread on a rimmed baking sheet and bake, stirring often, until golden-brown, 5 to 10 minutes. Let cool slightly and then toss with 1/2 cup of the Parmesan.

Meanwhile, pulse the tomatoes and red peppers in the food processor until coarsely ground and no large pieces remain, about 10 pulses.

Line a large plate with a double layer of paper towels. Toss the eggplant in a medium bowl with 1 teaspoon of salt and then spread it out over the plate. Microwave uncovered, about 10 minutes, tossing halfway through. The eggplant should be dry and starting to shrivel. Let the eggplant cool slightly, then toss with 1 tablespoon of the oil in the bowl. Set aside.

Heat 1 Tablespoon of the oil in a 12-inch ovensafe skillet over medium-high heat. Add the eggplant and cook until well browned and tender, about 10 minutes, stirring occasionally. Return to the bowl.

Reduce the heat to medium-low and add the remaining tablespoon of oil. Saute the garlic, red pepper flakes, and oregano until fragrant but not browned, about 1 minute. Stir in the tomato mixture and 1 teaspoon of salt, and increase the heat to medium-high. Stir in 3 1/2 cups of water and the pasta. Cover and cook at a vigorous simmer, stirring often, until the pasta is tender, 15 to 18 minutes.

If the sauce seems too thick, stir in the remaining 1/2 cup water. Add the remaining 1 cup of Parmesan and eggplant, and season with salt and pepper. Stir to combine, then top with the slices of mozzarella. Sprinkle the panko mixture over the cheese and transfer the skillet to the oven. Bake until the topping is well-browned and cheese is melted, 5 to 10 minutes. Sprinkle the basil over the top and serve.

Until tomorrow...Peace.

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That's me in the corner, that's me in the spotlight...

Today is soup day. I am delivering you a hearty, healthy and satisfying dish. Pasta e fagioli is a conventional Italian soup. This soup is traditionally meatless, as it simply means pasta and beans. It was an inexpensive dish that was created to feed a large family. I have decided to give it an added twist with hot Italian sausage. I was pleased with the outcome. The sausage delivered an additional depth that was welcoming. This serves as an excellent first course, or easily as a  generous meal.

3 cloves of fresh garlic minced

1 onion diced

1 tbsp olive oil

1 tsp sugar

1 – 28 oz. can  tomatoes

2 cups water (you could also use 1 cup water, 1 cup chicken broth if you have it on hand)

1 – 6 oz. can tomato paste

2 cans of white cannellini beans (with the starch)

3/4 lb hot Italian sausage

1/2 lb ditallini pasta

Salt and pepper to taste

1 T fresh basil

1 T fresh parsley

3 bay leaves (fresh if available)

Parmesan cheese (Optional: mix in 3/4 cup grated parmesan into the soup at the end)

heavy cream (a dash at the end of the cooking process)

 

Remove the sausage from its casing and brown it in the bottom of a large soup pot

Chop up the fresh garlic and onion and saute it with the sausage in the pot with 1 tbsp olive oil and 1 tsp sugar – add the onions first, then the garlic to avoid burning the garlic

Add in the  tomatoes, tomato paste and 2 cups of water

Season with salt, pepper, basil, and parsley

Simmer the contents of the pot for 30-40 mins (bring it to a boil and then reduce to medium-high heat)

While the soup is simmering, cook the dittalini in a separate pot

Once the soup has simmered for 30-40 minutes, add in the 2 cans of cannellini beans with the starch and the pasta

Reduce heat to low and let the soup cook for another 10 minutes – at this point add cheese and cream to the soup

Until tomorrow...Peace.

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I'm just a soul whose intentions are good...

The allure of pasta lies in it's ease. I normally prepare an oversized pot of marinara, and then freeze it in smaller containers so that it is consistently readily available. This is a trick I highly recommend, as the uses for the sauce are boundless. Pasta is just the start it could also be utilized as pizza sauce, dipping sauce, or as a base for baked chicken. So, today I took a container of marinara and jazzed it up with hot Italian sausage (out of the casing), pancetta, green onions, mushrooms, Parmesan, and a splash of cream. It delivered a salty satisfaction that was rounded out with sweetness from the tomatoes. It appeared as if it came out of an Italian trattoria kitchen, but was practically effortless. Paired with a garden salad and crusty bread, this meal is worthy of entertaining. For variations, you could use mild Italian sausage or leave out the pancetta.

Italian Sausage and Pancetta Pasta

1 lb ziti pasta (or any shape you like)

1/2 lb hot Italian sausage, loose

1/4 lb pancetta, diced

1 C mushrooms

1 green pepper diced

2 C marinara (recipe follows)

1/3 C finely grated Parmesan Reggiano

2 T heavy cream

1 T chopped oregano

crushed red pepper (optional)

salt and pepper to taste

Brown sausage with pancetta over medium heat, set aside. Saute mushrooms and pepper over medium heat in 2 T olive oil, add meat and marinara. Season with salt and pepper to taste. Warm over low heat, while you start pasta water.

Cook pasta al dente, according to the package. Reserve 1/4 C pasta water. Toss pasta in skillet with sauce and meat, add a dash of water if sauce needs thickened. Stir in cheese and cream then top with chopped oregano and optional crushed peppers.

Marinara

2 28oz cans San Marzano tomatoes, crushed
1 large onion diced
3 garlic cloves minced
1 T fresh oregano
1 T fresh thyme
1 t baking soda (to cut acidity)

Saute onions and garlic, add remaining ingrredients and simmer for 1 hour.

Serve with crusty bread.

Until tomorrow...Peace.

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Thinking is the best way to travel...

Carbonara, simply pasta tossed with pancetta (Italain bacon), eggs, black pepper, and cheese. This entree is frequently referred to as coal miner's pasta. As the name is derived from carbonaro (the Italian word for charcoal burner), some believe the dish was first made as a hearty meal for Italian charcoal workers. It has even been suggested that it was created by, or as a tribute to, the Carbonari ("charcoalmen"), a secret society prominent in the unification of Italy. You will notice abundant variations of this dish, I chose to add peas. The sweetness that the peas provide is a refreshing and unexpected burst for the tastebuds. This is a hearty, modest and satisfying pasta for all palates.

Linguine Carbonara with Peas

1 C frozen peas

4 tablespoons olive oil, plus more for drizzling

Kosher salt

1/8 C chopped fresh flat-leaf parsley

1/2 pound pancetta, finely diced

Freshly ground pepper

4 cloves garlic, finely chopped or grated

2 T heavy cream

3 egg yolks

1 pound linguine

1 C grated parmesan reggiano

 

Bring a large pot of salted water to a boil for the pasta.

Heat the olive oil in a large skillet over medium heat. Add the pancetta and 2 teaspoons pepper, and cook, stirring, for 3 minutes. Add the garlic and stir for 1 to 2 more minutes, then add the peas and reduce the heat to low.

Lightly beat the egg yolks and cream in a small bowl.

Add the pasta to the boiling water and cook until al dente. Reserve 1 cup of the cooking water just before draining the pasta, and beat it into the egg yolks to temper them.

Drain the pasta and add it to the skillet with the peas and pancetta. Pour the egg mixture over the top, turn off the heat and toss for 1 minute, adding the cheese in the last few seconds. Keep stiring the pasta with the sauce and it will thicken. Sprinkle with the chopped parsley.

Until tomorrow...Peace.

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Your hair's on fire, you must have lost your wits...

Asian noodles, invariably bundled with fresh dazzling flavors. By assembling this dish at home it grants me  the ability to determine the sodium and discern what is in the sauce. These noodles have a tendency to be copious when eaten at a restaurant. I have generated a sauce that is flooded with flavor, but does not mask the exquisitely crisp vegetables. The peanuts and a splash of lime on top transfer life to the plate. Feel free to substitute the chicken with shrimp, pork, or make this a vegetarian dish. These noodles are delicious at room temperature. I encourage you to suspend your standard pasta night and uncover the essence of Asian pasta, I am confident disappointment is not in your future.  

Thai Fried Noodles with Chicken

1 lb rice noodles

2 chicken breasts cubed

2 C baby bella mushrooms sliced

1 red bell pepper thinly sliced

1 jalapeno thinly sliced

1 C shredded carrots

3 garlic cloves

1 inch fresh ginger grated

4 green onions diced

1 C bean sprouts

1/4 C fresh cilantro diced

2 limes (1 cut into wedges)

1/4 C chopped peanuts

Marinade for chicken

1/2 C vegetable oil

1/4 C teriyaki

2 T agave

1/2 inch ginger grated

2 garlic cloves diced

 

 

Noodle Sauce

2 C chicken stock

1/4 C soy sauce

1 T sriracha (you may add more if you want to turn up the heat)

2 T agave

1/4 C sweet chili sauce

 

Combine all ingredients for marinade, place diced chicken in liquid for 1 hour. Cook chicken over medium heat, and set aside.

 

 

Place noodles in hot water and allow to soak for 30 minutes. While noodles are soaking saute veggies in a little oil. Add garlic, ginger, and juice of 1 lime. Remove from heat and transfer to a bowl. Mix up noodle sauce.

 

Once the noodles are done soaking, drain and rinse them. Place them in a wok over medium/high heat with the sauce. Add in veggies, chicken, green onions, and bean sprouts. Cook for 4-5 minutes, until liquid is absorbed and noodles are tender.

 

 

Plate and top with cilantro, peanuts, and a lime wedge.

Until tomorrow...Peace.

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Your choice of armour was your intellect...

Pasta, the ultimate comfort food. I appreciate it entirely, but it does not get better than an honorable marinara. I chose to amp up the traditional marinara with an addition of a roasted eggplant. This constituted an earthy depth to the sauce. The marinara was hearty, and held up nicely against a strong spaghetti. I am inclined to favor vegetarian pastas, and rest assured even a sincere meat lover would adore this sauce. A side of crusty bread and a salad tossed in a bright vinaigrette made for excellent accompaniments to this gorgeous pasta. I often entertain with pasta, because truly who does not love it.

Roasted Eggplant Marinara

1 medium eggplant

1 large can San Marzano tomatoes (crushed)

1 14 oz can diced tomatoes

3-4 garlic cloves

2 T balsamic vinegar

1 T basil

1 t fresh thyme

1 t baking soda

2 t crushed red peppers

salt and pepper to taste

Preheat oven to 400 degrees. Place eggplant and garlic on a baking sheet, drizzle with olive oil and salt: bake until soft and golden. Allow to cool.

Pulse eggplant and garlic in a food processor, along with all tomatoes.

Place in a saucepan, add all other ingredients. Simmer for 3-4 hours. Taste and season with salt and pepper as desired.

Until tomorrow...Peace.

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