We tried this simple recipe: https://cooking.nytimes.com/recipes/1006-pasta-with-bread-crumbs-and-anchovies-sicilian-style?smid=ck-recipe-iOS-share Our modifications: first, we used 2 tsp anchovy paste in lieu of fillets. Second, based on our pantry, we cooked ½ lb linguini. Finally, for the toasted breadcrumbs, we used store-bought breadcrumbs and toasted it in olive oil, per tge recipe (July 2020).
Tag: italian
Italian-style pasta salad with roasted eggplant, anchovy, and mint
Details here: https://cooking.nytimes.com/recipes/12862-pasta-salad-with-roasted-eggplant-chile-and-mint?smid=ck-recipe-iOS-share Our modifications: first, to roast the diced eggplant, we increased the temp to 425, but at the 15 min mark, we increased to 450; this is because the eggplant pieces may have been too crowded on two sheets that they started steaming. We roasted for about 30-35 mins until browned and crisp… Continue reading Italian-style pasta salad with roasted eggplant, anchovy, and mint
Summer minestrone soup with zucchini, turnip, and basil
We tried this recipe: https://cooking.nytimes.com/recipes/1016431-summer-minestrone-with-fresh-basil?smid=ck-recipe-iOS-share Our modifications: first, instead of canned cannelini beans, we used 1 ¾ cups homemade presoaked cannelini beans, which are not as fully cooked as the canned version (method here: https://piglettedc.tumblr.com/post/622117884905259008/quick-soaking-cannellini-beans-pressure-cooker). As a result, we added the presoaked cannelini beans earlier, at the same stage as the bouquet garni. Second, instead… Continue reading Summer minestrone soup with zucchini, turnip, and basil
Simple steak and tomato salad
We had half a serving of carne asada leftover, so we tossed together this simple salad with Mediterranean flavors: first, combine a finely minced shallot (about ¼ cup), 2 minced garlic cloves, 2 Tbsp red wine vinegar, ½ tsp dried Greek thyme, ½ tsp sugar, and a dash each of salt and black pepper. Second,… Continue reading Simple steak and tomato salad
Pasta with roasted grape tomatoes
This is a great pantry recipe. We used ¼ cup freshly grated parmesan instead of pecorino cheese and ¼ cup matzoh meal instead of bread crumbs. Details here: https://cooking.nytimes.com/recipes/1778-penne-with-roasted-cherry-tomatoes?smid=ck-recipe-iOS-share When tossing the al dente pasta with the roasted tomatoes, we used about ¼ cup pasta water and 1 additional Tbsp olive oil. We also sprinkled… Continue reading Pasta with roasted grape tomatoes
Pasta with mushrooms and gremolata
Gremolata is an intoxicating combo of garlic, parsley, and lemon zest. We tried this recipe, and it was delicious: https://cooking.nytimes.com/recipes/12791-pasta-with-mushrooms-and-gremolata?smid=ck-recipe-iOS-share Our modifications: first, based on our pantry, we used 8 oz (½ lb) cremini mushrooms (instead of 1 lb mixed mushrooms), cut into ½" slices. We found the amount of mushroom to be sufficient. Second,… Continue reading Pasta with mushrooms and gremolata
Sicilian-style pasta with anchovies, capers, and roasted cauliflower and cremini mushrooms
First, preheat the oven to 425. Wash ½ head cauliflower (about 2 cups) and cut into medium-size florets (about 2"x1"), pat until bone-dry, and toss in 1 Tbsp olive oil and black pepper. Wash 8 oz (½ lb) cremini mushrooms, pat bone-dry, and cut into large bite-sized pieces (1" thick). Toss with 1 Tbsp olive… Continue reading Sicilian-style pasta with anchovies, capers, and roasted cauliflower and cremini mushrooms
Orecchiette with kale and cannelloni beans. We tried this NYT recipe: https://cooking.nytimes.com/recipes/1020968-pasta-with-spicy-sausage-broccoli-rabe-and-chickpeas?smid=ck-recipe-iOS-share We modified the ingredients based on our pantry: first, kale instead of broccoli rabe, cannelloni beans instead of chick peas, and chicken broth instead of white wine. For the sausage, we used a mix of sweet and hot Italian sausage. (Apr. 2020)
Chicken cacciatore with mushrooms
We tried this recipe: https://cooking.nytimes.com/recipes/1015416-chicken-cacciatore-with-mushrooms-tomatoes-and-wine?smid=ck-recipe-iOS-share Based on our pantry, we used ½ cup dried shiitakes (instead of porcini) for the dried mushroom and corresponding 1 cup of mushroom soaking liquid. We also used 29 oz (two 14.5 oz cans) of no-salt diced tomatoes, which we pulsed in our handheld processors. We omitted much of the… Continue reading Chicken cacciatore with mushrooms
Jamie Oliver’s baked eggplant parmesan
We tried this recipe: https://cooking.nytimes.com/recipes/1901-jamie-olivers-eggplant-parmesan?smid=ck-recipe-iOS-share Based on our pantry, we used 28 oz pureed tomatoes instead of crushed tomatoes. This led to a thicker sauce, which we might in the future dilute with some water or chicken broth before baking. We also omitted the fresh basil, as we did not have any on hand. (Mar.… Continue reading Jamie Oliver’s baked eggplant parmesan
Cooking Adventures 