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Orzo Carbonara

6/17/2021

 
  • 6 eggs, separated
  • 100g parmesan, grated
  • 500g orzo
  • 1 Pack of Smoked Streaky Bacon
  • ​1 clove garlic
  • 2 tsp of chilli flakes
  • Black Pepper
  1. Mix together yolks, cheese, and pepper with a fork
  2. Cook bacon until crispy
  3. Begin cooking orzo
  4. Add garlic and chili flakes to bacon
  5. Add ladle of pasta water to pan
  6. Add cooked pasta to pan and mix together
  7. Stir in cheese mixture and more pasta water until silky

Roast Garlic Linguine

4/24/2021

 
  • 130g parmesan, grated
  • 40g pecorino, grated
  • 3 bulbs garlic
  • 450g linguine
  • 1 lemon, zested
  • 1 1/2 tbs pepper
  • salt
  1. Wrap garlic bulbs in baking paper and roast at 350 for 40 minutes
  2. Combine about 3/4 parmesan with pecorino and zest
  3. Toast pepper in a frying pan until just starts smoking and add to cheese mixture
  4. When garlic is squishy, remove it from the oven, peel, and mash it
  5. Chop garlic into a smooth paste and mix into cheese mixture
  6. Cook pasta in just enough water to cover with salt
  7. After 4 minutes, add some pasta water slowly to cheese paste until creamy consistency 
  8. Reserve another cup of pasta water and drain pasta before al dente
  9. Place pasta in pan on lowest heat and pour in sauce
  10. Beat sauce through the pasta and add splashes of pasta water as it thickens, for about 3 min
  11. Take off heat and stir for another minute
  12. Serve with pepper, cheese, and a squeeze of lemon juice

Chipotle Mac & Cheese

4/7/2021

 
  • 1 lb Cavatappi pasta
  • 6 oz onions, diced
  • 4 oz butter
  • 3 tbs Flour
  • 2 cups heavy cream
  • 3 cups half and half
  • ​1 tsp white pepper
  • 3/4 lb smoked cheddar, grated
  • 4 oz cheddar cheese, graded
  • 1 tbs corn oil
  • 1 tsp chipotle chili powder
  • 3/4 cup Panko bread crumbs
  1. Cook and drain pasta slightly firmer than al dente
  2. Saute onions in melted butter until translucent 
  3. Stir in flour; do not brown
  4. Add cream, half & half, salt & pepper
  5. Bring to simmer and thicken, 5-6 minutes
  6. Grate cheeses into sauce and add in pasta 
  7. Toast oil and chipotle powder for about 30 seconds until begins to smoke
  8. Remove chili from stove, stir in bread crumbs, and spread over pasta
  9. Bake at 350 degrees for 15 - 20 min, until golden

Sausage Tortellini Soup

3/23/2021

 
  • 1 lb hot Italian sausage, ground
  • 1 onion, diced
  • 1/2 head garlic, minced
  • 6 cups chicken broth
  • 1 bunch spinach
  • 10 oz cheese tortellini
  • 1 cup heavy cream
  • seasonings?
  • parmesan
  1. Brown sausage in pot on medium heat and remove from pan
  2. Cook onion and garlic until gragrant
  3. Add chicken stock, deglazing, stir in spinach and simmer until wilted
  4. Return sausage, add tortellini, and simmer until tortellini is cooked
  5. Stir in heavy cream
  6. Serve with parmesan cheese

Chorizo Paella

2/20/2021

 
  • 8 oz chorizo 
  • 1 small onion, chopped
  • 1 red bell pepper, chopped
  • 4 garlic cloves, chopped
  • 1/4 cup dry white wine
  • 1 cup bomba or arborio rice
  • 1 pinch saffron threads
  • 1 tsp smoked paprika
  • ​1 tsp turmeric
  • ​1 bay leaf
  • 1 can fire roasted tomatoes
  • 2 cups chicken stock
  • fresh flat-leafed parsley, chopped
  1. Brown chorizo
  2. Cook onion, peppers, and garlic until tender
  3. Deglaze pan with wine
  4. Stir in rice, paprika, saffron, turmeric, and bay leaf
  5. Add tomatoes and chicken stock and bring to a boil
  6. Simmer for about 20 minutes, stirring occasionally until rice is tender and liquid is gone
  7. Top with parsley and serve with lemon

Sausage Ricotta Gnocchi

1/6/2021

 
  • 8 oz gnocchi
  • 2 cups broccoli or other green vegetable
  • 2 tbs onions, diced
  • 1 tbs garlic, minced or sliced
  • sausage
  • 4 tbs butter
  • ​2 tsp flour
  • rosemary
  • sage
  • ​basil
  • salt & pepper
  • 1-3 tbs ricotta 
  1. Blanch or steam vegetables
  2. Cook gnocchi in boiling water until float to top
  3. Season and saute onion and garlic in hot butter or oil until fragrant 
  4. Brown sausage and stir in vegetables
  5. Add flour and butter and stir until lightly browned, 2-3 minutes
  6. Stir in gnocchi and ricotta cheeseand season

Macaroni and Cheese

11/26/2020

 
  • 1 (16 ounce) package elbow macaroni
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1/4 tsp thyme
  • 1/4 tsp paprika
  • 1/8 tsp white pepper
  • 3 cups milk
  • 1 pinch ground nutmeg
​
  • 1/4 tsp  Worcestershire sauce
  • 1 tsp salt
  • 3 cups shredded sharp cheddar cheese
  • 1/2 cup parmesan cheese
  • 1 teaspoon Dijon mustard
  • 1/2 cup panko bread crumbs
  • 1 tablespoon butter, melted
  1. Cook the elbow noodles in boiling water
  2. in a saucepan melt butter then stir in flour and cook until yellow
  3. Add thyme, paprika, white pepper and continue cooking
  4. Whisk in milk in batches and bring to simmer
  5. Stir in nutmeg, Worcestershire, and salt and simmer until thickened
  6. Stir in 2 1/2 cups cheddar cheese, 1/2 cup parmesan cheese, mustard, and turn off heat
  7. Combine noodles and sauce in casserole dish and dust with more cheese and breadcrumbs
  8. Bake at 400 until crumbs are golden and cheese is bubbly, about 20 minutes

Arancini di Riso

10/30/2020

 
Sicilian Rice Balls
  • ​​3 eggs
  • ​2 oz mozzarella balls/cubes
  • Marinara sauce
  • ​all-purpose flour
  • breadcrumbs
  • basil leaves and lemon, for garnish
  1. Cook risotto until al dente with an extra 2 oz of white wine
  2. Cool, mix in one egg, then refrigerate for at least a few hours
  3. Form rice ball or cone around mozzarella and/or a little sauce
  4. Roll in flour, then beaten eggs, then bread crumbs
  5. Fry in wok or pot for several minutes, turning to brown evenly
  6. Cool slightly on paper towels and serve with basil and marinara 

Creamy Lemon Pasta

10/29/2020

 
  • ​3/4 tsp salt
  • 1/4 cup olive oil
  • 1 tbs lemon zest
  • 1 tsp honey
  • 3 shallots, minced
  • 1 cup heavy cream
  • 1 lb fettuccine
  • 2 tbs lemon juice
  • 3 oz (3/4 cup) Parmesan cheese
  • 1/2 tsp black pepper
  • 1/3 cup lemon supremes
  1. Heat oil and zest in a large skillet over medium.
  2. Add salt, honey, and shallots, and cook until softened and oil is hot, about 5 minutes
  3. Whisk in cream and simmer 2 minutes
  4. Stir 1/2 cup pasta water and cheese into sauce
  5. Add lemon juice to noodles and toss until absorbed
  6. Toss pasta with sauce
  7. Garnish with pepper, parsley, lemons, and more cheese

Lamb Maqli

10/28/2020

 
A dish from the Naples cookbook - a twist on a Middle Eastern Dish
  • 1/2 lb lamb meat cut into 1 in square pieces
  • 2/3 cup mushrooms, quartered
  • 1/4 cup pine nuts
  • 2 oz olive oil
  • 1 tbs garlic, minced
  • 1/4 onion, minced
  • 2 tbs parsley, chopped
  • 1 tbs cumin
  • 2 oz dry white wine
  • 1 oz lemon juice
  • 3 oz veal stock
  • 1/2 stick butter, softened
  1. Toss lamb in hot oil to sear all sides; set aside
  2. Toss mushrooms, garlic, and onion in pan before adding pine nuts and browning
  3. Deglaze with wine, add stock, lemon juice, and cumin
  4. Season, stir in butter butter, and half of parsley
  5. Spoon lamb over fettuccini pasta and garnish with remaining parsley
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