sarah: (Default)
[personal profile] sarah
Cavatelli pasta (~4 oz per person)
Olive oil
Garlic (3 cloves, roughly chopped)
Broccoli
1/2 cup chicken broth
Parmesan reggiano, for serving

Bring a large pot of salted water to boil, and cook the pasta until al dente (9 mins for the Rao's brand that I used, but taste it as you go).

Meanwhile, cut the broccoli into bite sized florets. Steam in a pot with steamer insert (or microwave) for a couple minutes, until bright green. Drain.

In a medium saute pan, heat olive oil (medium-high), and saute the garlic until tender. Add broccoli, chicken broth, salt, and pepper, and simmer for 4-5 minutes.

Drain pasta and return to pot over medium heat. Add broccoli mixture and toss for a minute until well mixed. Serve with grated cheese.


sarah: (taste)
[personal profile] sarah
This was slightly modified, as I (a) prefer cooked garlic to raw, and (b) wanted to add bacon. Because bacon. So leave out the bacon, and it'll be vegetarian again. Far superior to any alfredo sauce I've had out a jar.

5 ounces grated Parmigiano-Reggiano cheese, plus more for sprinkling
2 tablespoons heavy cream
1 large egg
1 teaspoon cornstarch
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pound fresh fettuccine, or 12 ounces dried fettuccine
2 cloves garlic, minced
4 oz bacon (about 5 slices), diced
2 tablespoons unsalted butter
Minced fresh parsley or chives (optional)

Combine cheese, heavy cream, egg, cornstarch, and olive oil in a large bowl. Season lightly with salt (there'll be plenty in the pasta water later) and black pepper to taste. Whisk to combine, then set aside.

In a large saucepan, bring 2 quarts of water and 2 tablespoons of salt to a boil over high heat. Add pasta and cook, stirring frequently to prevent sticking, until cooked but still very firm (not quite al dente), about 45 seconds for fresh pasta or 1 minute less than package directions for dried pasta. Drain pasta into a colander set over a large bowl. Transfer 2 cups of cooking water to a liquid measuring cup and discard the rest. Transfer pasta to the now-empty bowl. Add the butter and toss to coat.

In the still-hot saucepan, sauté the bacon until desired level of crispiness. Toss in the garlic for about 45 seconds. Drain excess bacon fat and discard, then dump bacon & garlic into the pasta and toss to coat.

Whisking constantly, slowly add 1 1/2 cups of the pasta cooking water to the bowl with the cheese mixture. Transfer the cheese mixture to the now-empty pasta cooking pot. Cook over medium-high heat, stirring constantly, until mixture comes to a boil and thickens (about 1 min). Transfer pasta to sauce mixture and turn to coat. Just before serving, stir in more pasta water to thin the sauce out as necessary.

Serve immediately, sprinkled with minced herbs, black pepper, and cheese (if you're feeling fancy).

via Serious Eats
sarah: (whip it)
[personal profile] sarah
2 tablespoons extra-virgin olive oil
2-4 oz pancetta or bacon
about 4 cloves of garlic (chopped)
about 2 c mirepoix

herbs:
2 sprigs rosemary
1 sprig thyme
2 dried bay leaves
Coarse salt and pepper

2 (15 oz) cans cannellini beans
1 cup tomato sauce or crushed tomatoes
2 cups water
1 quart (4 cups) chicken stock
1 1/2 cups ditalini
grated parmesan reggiano
crusty bread

Heat a deep pot over medium heat and add oil, bacon, and garlic. Brown lightly.

Add mirepoix, and saute for a few minutes.

Add herbs, and season with salt & pepper. Add beans, tomato sauce, water, and stock. Bring to a boil, then reduce heat and simmer for at least an hour, but two is better.

Near the end, add the pasta, stirring occasionally, and cook 6 to 8 minutes. (Alternatively, cook the pasta in a separate pot and add to to soup while serving. If there are leftovers, store the pasta in another container to keep it from absorbing all the liquid.)

Remove herb stems and bay leaf from soup. Let soup rest for about 15 min. Serve with grated cheese and crusty bread.


modified heavily from Rachel Ray
sarah: (apple)
[personal profile] sarah
1 glove garlic, chopped
1 medium onion, diced
4 Tbsp extra virgin olive oil
3 quarts Veggie Broth [I used 2 parts homemade chicken stock & 1 part water]
3/4 cup barley
1 cup ditalini pasta
2 small carrots, diced
1/2 cup celery, diced
1 medium 6oz peeled potato, diced
salt & pepper to taste
parmigiano reggiano, at the table

In a large pot, cook the garlic and onion in the olive oil over medium heat about 4 minutes. Add the broth and barley, bring to a simmer, and cook for 30 minutes. Add the carrots, celery, and potato, season to taste with the salt and pepper, and cook for another 15. Add the pasta and cook for 6 minutes.

Remove from heat, cover, and let rest about 15-20 mins. Serve with parmigiano reggiano and crusty bread.
synecdochic: torso of a man wearing jeans, hands bound with belt (Default)
[personal profile] synecdochic
* 2 cups Bob's Red Mill 13-Bean Soup Mix
* 1 head garlic
* 2 cups diced carrots
* 2 cups diced celery
* 2 cups diced onion
* 1 quart chicken [or vegetable broth to make vegetarian]
* 1 quart water
* Misc. spices
* Optional: 1/2 c. of some small pasta

The night before, rinse the beans and cover them in about a quart or so of water. Let sit out overnight to soak.

~3 hours before dinner, finely dice the garlic (yes, an entire head of garlic) and (if you can't find pre-diced mirepoix, which is what that combination of carrots/celery/onion is called, in your supermarket's produce aisle, which saves you a lot of time) the carrots/celery/onion.

Choose a large pot. (You'll want at least a 6 quart saucepan.) In about 2Tbsp of oil (I generally use grapeseed; you can also use olive or plain vegetable), sautee the garlic until it's lightly browned, then add the mirepoix. Sautee, stirring frequently, for a few minutes, then drain the beans and add them. Stir thoroughly until mixed, then add the stock and the water.

The spice mixture I use for this soup is usually a case of "whatever looks good at the time", but it usually works out to be about 2Tbsp each of adobo, basil, oregano, and parsley; 1Tbsp each of salt, pepper, tarragon, onion powder, and coriander; 1/2Tbsp each of cumin and nutmeg. (All measures approximate; I have never measured a spice in my life.) Bring to a boil, cover, reduce the heat to simmer, and simmer for around 3 hours. (If adding the pasta, add it around 20 minutes before done.)

Serve with parmesan cheese for sprinkling over top.

(Heavily adapted from the unholy marriage of the recipe on the back of the package + another soup mix we like.)

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