Category Pasta

Shiitake, Chard Ravioli in Dashi Broth w Watercress and Shimeji Mushrooms

Homemade ravioli, stuffed with shiitake mushrooms, chard stems, shallots, pine nuts, parsley and parmesan, made from fresh beet-leaf pasta, served with a dashi-mushroom broth with watercress, scallion greens, and shimeji mushrooms. That’s a mouthful to say, but was an absolute delight to eat.  It was also my first attempt to make up an Asian-European fusion… Continue reading

Fennel Risotto

Good lord I can’t believe it is December already. Where did the year go? Between work, parenting, election and the economy…. bbbzzzzzaaapppp! I haven’t even gotten up to the Met to see the Morandi exhibit. How someone could so happily paint so many bottles for so long is beyond me. Well, no, that’s a lie…. Continue reading

Campanelle with Rabe and Fennel Sausage

Tonight we whipped together a relatively quick meal inspired by David Tanis’ marvelous cookbook A Platter of Figs, which I’ve raved about previously. In his “winter” menu, he bakes orecchiette with broccoli rabe (rapini) and homemade fennel sausage, and below is our spin. We’ve followed a number of his methods, with the largest differences being… Continue reading

Geeking out with beans

My Rancho Gordo beans came today! Let the games begin! When we dropped by Gills farm stand last weekend, they had fresh black-eyed peas. Some of the pods were really green and soft, with young, green beans that hadn’t fully developed (you can vaguely see them in the background above, out of focus). To any… Continue reading

Fusilli, Ricotta w/ Lemon, Tomatoes and Corn

Earlier today I came across Food Blogga’s Penne with Fresh Ricotta and Baby Heirloom Tomatoes, which is a beautiful take on a classic combination (just go look at her photographs – absolutely killer), and there was no question what I was having for dinner tonight. Food Blogga (aka Susan) had these amazing baby heirloom tomatoes,… Continue reading

Pasta sauce with homemade milled tomatoes

A few months ago, some friends of ours from Harrison, NY, gave us a jar of homemade stewed tomatoes. Apparently every year, a group of Italian women in the neighborhood (our friend’s mother being one) buy a huge quantity of tomatoes, mill them to de-seed and de-skin, stew, and then preserve in sterilized glass jars… Continue reading

Gourmet Mac & Cheese

I believe that this recipe originally came from a Gourmet magazine, which I adapted to simplify. It is rich and very delicious. 1 lb tube shaped pasta such as rigatoni or penne rigate (Campanelle is also very nice)salt2 tbsp butter1 medium yellow onion, peeled and coarsely chopped1 clove garlic, peeled and minced1 sprig fresh thyme1… Continue reading