Month: December 2010

Ingredients

* 2 pounds curly edge lasagna noodles
* Salt
* 2 tablespoons extra-virgin olive oil
* 2 pounds ground beef, pork and veal mix
* 1 medium onion, finely chopped
* 1 small carrot, grated or finely chopped
* 3 to 4 cloves garlic, finely chopped or grated
* 2 fresh bay leaves
* Freshly ground black pepper
* 2 pinches ground cinnamon
* 3 tablespoons tomato paste
* 1 cup white wine
* 1 (28-ounce) can San Marzano tomatoes
* A handful basil leaves, torn
* 4 tablespoons butter
* 4 tablespoons all-purpose flour
* 2 to 2 1/2 cups milk, eyeball the amount
* Freshly grated nutmeg, to taste
* 1 1/2 cups grated Parmigiano-Reggiano
* 2 cups fresh ricotta cheese

Directions

Bring a large pot of water to a boil over medium heat. Break all of the pasta sheets into irregular, larger than single bite-sized pieces. Salt the water, then add the pasta and cook to a little shy of al dente. Drain and set aside in a large bowl.

Heat the extra-virgin olive oil in a heavy bottomed pot or large skillet over medium heat. Add the meat, press it into an even layer and brown it for 3 to 4 minutes before moving. Turn the meat and add the onions and grated carrot. Stir and cook a few minutes to soften, then add the garlic, bay leaves, salt and pepper, to taste, and the cinnamon. Cook for a couple of minutes, then stir in the tomato paste, wait for 1 minute then add the wine. Reduce for a minute more, then add the tomatoes, breaking them up as you stir. Reduce the heat to a simmer and add the basil.

While the sauce simmers, in a medium sauce pot, melt the butter over medium heat and whisk in the flour. Cook for 1 minute, then whisk in the milk and nutmeg, and season with salt, pepper, to taste. Let cook for a couple of minutes to thicken, then stir in 1/2 cup of the grated cheese and turn off the heat.

Heat a broiler.

Add the meat sauce to the bowl with the pasta and toss. Layer half of the pasta into a lasagna pan and scatter with dollops of fresh ricotta cheese. Top with remaining pasta. Pour the white sauce over the pasta and scatter the remaining 1 cup of the grated cheese over the top. Put under the broiler to brown and bubble. Remove from the broiler and serve.
Sloppy Lasagna

Sausage-Cauliflower Spaghetti

Ingredients

* Kosher salt
* 12 ounces spaghetti
* 3 tablespoons extra-virgin olive oil, plus more for drizzling
* 12 ounces sweet Italian turkey sausage, casings removed
* 6 cloves garlic, sliced
* 1 small head cauliflower, broken into small florets
* 1 bunch scallions, chopped
* 1 cup grated pecorino romano or parmesan cheese

Directions

Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 2 cups cooking water, then drain.

Meanwhile, heat the olive oil in a large skillet over medium-high heat. Crumble the sausage into the skillet and cook, breaking it up with a wooden spoon, until lightly browned and no longer pink, 4 to 5 minutes. Clear a space in the pan, add the garlic and cook until just golden, 2 to 3 minutes. Add the cauliflower and cook until the edges are browned, about 2 minutes. Add 1 cup of the reserved cooking water, cover and reduce the heat to medium. Cook until the cauliflower is tender, about 8 more minutes. Uncover and boil over high heat until the liquid is almost evaporated, about 2 more minutes.

Add the spaghetti to the skillet along with the scallions. Drizzle with olive oil and season with salt. Toss for a minute or two to wilt the scallions and coat the pasta with the sauce, adding up to 1 cup cooking water, if needed, to loosen. Remove from the heat, sprinkle with the cheese and toss. Divide among shallow bowls and drizzle with more olive oil, if desired.

Ingredients:

* 1/2 pound bulk spicy Italian sausage
* 1 cup flour
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1/2 cup heavy cream
* 1 ounce American or sharp cheddar cheese

Directions:

1. Preheat the oven to 425°.
2. In a large skillet, crumble 1/2 pound bulk spicy Italian sausage and cook, stirring often, over medium-high heat until browned, about 5 minutes. Drain and let cool.
3. In a medium bowl, whisk together 1 cup flour, 1 teaspoon baking powder and 1/4 teaspoon salt.
4. Stir 1/2 cup heavy cream into the sausage.
5. Turn out the dough onto a lightly floured work surface, press into a disk and cut into 6 even triangles.
6. Cut 1 ounce American or sharp cheddar cheese into 6 cubes and place 1 in the center of each triangle; roll into a ball.
7. Place the dough balls on a baking sheet, brush with some more cream and bake until golden, 12 to 15 minutes.

Ingredients:

* 1/4 cup confectioners’ sugar
* 1 cup ricotta cheese
* 2 eggs
* 1/2 cup milk
* 12 slices sandwich bread
Cannoli French Toast

Directions:

1. Sift 1/4 cup confectioners’ sugar into a small bowl, then stir in 1 cup ricotta cheese. In a medium bowl, beat together 2 eggs and 1/2 cup milk. Trim the crusts off 12 slices sandwich bread and, using a rolling pin, roll out the bread to flatten. Add 1 tablespoon of the sweetened ricotta to each slice, fold over and pinch the edges together. (The edges will seal during cooking.) In a large skillet, heat 2 tablespoons extra-virgin olive oil over medium heat. Working in 3 batches, dip the stuffed bread slices in the egg mixture and transfer to the skillet. Cook, turning once, until puffed and golden, about 3 minutes. Dust with more confectioners’ sugar before serving

Spaghetti and Meatballs

Ingredients

* 1 pound spaghetti
* Salt, for pasta water
*

Meatballs:

* 1 1/4 pounds ground sirloin
* 2 teaspoons Worcestershire sauce, eyeball it
* 1 egg, beaten
* 1/2 cup Italian bread crumbs, a couple of handfuls
* 1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese
* 2 cloves garlic, chopped
* Salt and pepper
*

Sauce:

* 2 tablespoons extra-virgin olive oil, 2 turns of the pan
* 1/2 teaspoon crushed red pepper flakes
* 4 cloves garlic, crushed or chopped
* 1 small onion, finely chopped
* 1 cup beef stock, available on soup aisle in market in small paper boxes
* 1 (28-ounce) can crushed tomatoes
* A handful chopped flat-leaf parsley
* 10 leaves fresh basil leaves, torn or thinly sliced
* Grated cheese, such as Parmigiano-Reggiano or Romano, for passing at table
* Crusty bread or garlic bread, for passing at the table

Directions

Preheat oven to 425 degrees F.

Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.

Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.

Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.

Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)

Marsala Chicken-and-Mushroom Casserole

Ingredients:

* 2 tablespoons butter
* 10 ounces sliced mushrooms
* 1 1/2 tablespoons flour
* 1/2 cup marsala wine or white wine
* 1/2 cup heavy cream
* 2 tablespoons chopped flat-leaf parsley
* Salt and pepper
* 1 cup long-grain rice
* 2 packed cups coarsely chopped rotisserie chicken
* 2 tablespoons grated parmesan cheese

Directions:

1.

Preheat the oven to 350°. In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top and stir in for 1 minute. Stir in the marsala and cream and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Stir in 2 cups water, the parsley, 1 teaspoon salt and 1/2 teaspoon pepper.
2.

In a greased 9-inch-by-13-inch casserole, spread the rice in an even layer; top with the chicken. Pour the mushroom gravy on top. Cover snugly with foil and bake until bubbly, about 35 minutes. Discard the foil, sprinkle the parmesan on top and bake for 5 minutes more.

Chicken-Zucchini Alfredo

Ingredients

* Kosher salt
* 3 tablespoons extra-virgin olive oil
* 2 cloves garlic, minced
* 2 zucchini, thinly sliced into half-moons
* 4 4-ounce thin skinless, boneless chicken breasts
* Freshly ground pepper
* 12 ounces fettuccine (preferably whole wheat)
* 1 tablespoon all-purpose flour
* 1 cup cold low-fat milk (1%)
* 1/2 cup evaporated nonfat milk
* 3/4 cup freshly grated parmesan cheese
* 1/4 cup chopped fresh parsley

Directions

Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 1 clove garlic and cook 30 seconds. Add the zucchini, cover and cook until tender, stirring, about 6 minutes. Transfer to a bowl.

Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook through, 2 to 3 minutes per side. Transfer to a plate.

Cook the pasta in the boiling water as the label directs. Drain, reserving 1/2 cup cooking water; return the pasta to the pot.

Meanwhile, whisk the flour and low-fat milk in a bowl. Place the remaining 1 clove garlic and 1 tablespoon oil in the skillet and cook over medium-high heat, 30 seconds. Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring, 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and the cheese; stir to melt, 1 minute.

Cut the chicken into strips. Toss with the pasta, sauce, zucchini and parsley, adding the reserved pasta water to loosen.

Per serving: Calories 680; Fat 18 g (Saturated 5 g); Cholesterol 85 mg; Sodium 820 mg; Carbohydrate 79 g; Fiber 3 g; Protein 49 g

Almost-Famous Maple-Butter Blondies

Ingredients
For the Blondies:

* 10 tablespoons unsalted butter, at room temperature,
* plus more for the pan
* 1 cup walnut pieces
* 2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1 teaspoon salt
* 1 1/2 cups packed light brown sugar
* 3 large eggs
* 2 tablespoons vanilla extract
* 6 ounces white chocolate, cut into chunks
*

For the Topping:
nocoupons

* 1/3 cup maple syrup
* 6 tablespoons unsalted butter
* 1/4 cup heavy cream
* Vanilla ice cream, for serving
* 1/2 cup walnut pieces

Directions

Make the blondies: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving an overhang on two sides; butter the foil. Pulse 1/2 cup walnuts in a food processor until almost fine (do not overprocess). Whisk the ground nuts, flour, baking powder, baking soda and salt in a medium bowl.

Beat 10 tablespoons butter and the brown sugar with a mixer on medium speed until fluffy, about 2 minutes. Beat in the eggs, one at a time, scraping down the bowl with a rubber spatula. Beat in the vanilla. Gradually beat in the dry ingredients until just combined. Fold in the white chocolate and the remaining 1/2 cup walnuts.

Spread the batter in the prepared pan and bake until the blondies are light brown around the edges and spring back when pressed, about 30 minutes. Cool slightly on a rack.

Meanwhile, make the topping: Place the maple syrup and butter in a small saucepan over medium heat and cook until the mixture bubbles and thickens, swirling the pan, about 6 minutes. Add the cream and continue to cook until the mixture is the consistency of caramel.

Use the foil to lift the blondies out of the pan, then cut into large bars. Serve warm topped with ice cream, the maple-butter sauce and the walnuts.

Photograph by Kana Okada

Carrot-Pineapple Bundt Cake with Sour Cream Frosting

Ingredients:

* 1 cup flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon ground cinnamon, plus more for sprinkling
* 1/4 teaspoon plus 1 pinch salt
* 1 cup packed light brown sugar
* 1/2 cup sour cream
* 1/4 cup vegetable oil
* 1 egg, at room temperature
* 1 teaspoon pure vanilla extract
* 1 cup loosely packed shredded carrots (about 2 medium)
* 1/2 cup chopped fresh or canned pineapple
* 1/2 cup chopped walnuts
* 1 cup confectioners’ sugar, sifted
* 3 tablespoons unsalted butter, softened

Finish off the cake with a sprinkling of spice—or finely chopped and drained pineapple.
Directions:

1.

Preheat the oven to 350° and lightly grease a 6-cup nonstick Bundt pan. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and 1/4 teaspoon salt.
2.

In a large bowl, whisk together the brown sugar, 1/4 cup sour cream, the oil, egg and vanilla until smooth. Stir in the carrots, pineapple and walnuts. Stir in the flour mixture until just combined. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 55 minutes. Transfer to a rack to cool for 15 minutes, then invert onto the rack, remove the pan and let cool completely.
3.

Using a wooden spoon, beat the confectioners’ sugar and butter until smooth. Whisk in the remaining 1/4 cup sour cream and 1 pinch salt. Drizzle the frosting on top of the cake and sprinkle with cinnamon.

Eggplant Parm Bread Pizza

Ingredients

* 2 small, firm eggplants
* 1/4 cup extra virgin olive oil (EVOO), divided
* Salt and pepper
* 1 onion, finely chopped
* 2 large cloves garlic, finely chopped
* One can diced fire-roasted tomatoes (14.5 ounces)
* 1/3 cup basil leaves (a generous handful), torn
* 1 loaf ciabatta bread, split
* 1/2 cup freshly grated or shaved Parmigiano Reggiano cheese
* 8 slices smoked mozzarella cheese

Preparation

Pre-heat the oven to 450°F.

Halve the eggplants lengthwise and, using a small, sharp knife, score into small crosshatch cubes, being careful not to cut through the skins. Drizzle with 3 tablespoons EVOO and season with salt and pepper. Place cut side down on a baking sheet and roast for 20 minutes.

Meanwhile, in a medium saucepan, heat the remaining 1 tablespoon EVOO, one turn of the pan, over medium heat. Add the onion and garlic and cook until softened, 6-7 minutes. Stir in the tomatoes and season with salt and pepper. Stir in the basil leaves until wilted. Keep warm over low heat.

Scoop out the eggplant flesh and spread it on the bread. Top with the tomato mixture, Parmigiano Reggiano and mozzarella. Place the bread pizzas on the baking sheet and toast in the oven until the cheese melts, about 5 minutes. Cut each loaf half into four pieces.