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
Tag: italian
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
Stuffed shells with bolognese sauce
We followed this NYT recipe: https://cooking.nytimes.com/recipes/6609-manicotti-with-cheese-filling-and-bolognese-sauce?smid=ck-recipe-iOS-share As a shortcut, we used 2 ½ cups of premade bolognese sauce (24 oz Rao’s bolognese sauce). To reduce sodium, we used 1 oz finely chopped prosciutto (down from 2 oz). We also used 12 jumbo shells, which we parboiled for 10 mins; the 12 stuffed shells filled a… Continue reading Stuffed shells with bolognese sauce
Stracciatella with spinach
We tried this NYT recipe: https://cooking.nytimes.com/recipes/1012899-stracciatella-with-spinach?smid=ck-recipe-iOS-share We left the spinach leaves whole. Prior to adding the spinach to the simmering broth, we added 1/3 cup tiny star pasta (pastina) and let it simmer for a few mins. Then we added the spinach, followed by the egg-parmesan-semolina mixture. We also added ½ tsp crushed red pepper… Continue reading Stracciatella with spinach
Eggs poached in marinara sauce and topped with mozzarella
We tried this recipe with leftover marinara sauce: https://www.theironyou.com/2016/05/eggs-poached-in-marinara-sauce.html Our modifications: we started on the stovetop, sprinkled with 2 Tbsp freshly shredded mozzarella, and then moved it to a 375 oven until the eggs were set (5 mins). We browned under a broiler (on high) until the cheese was browned. (Oct. 2019)
Spinach lasagna
We tried this Mark Bittman NYT recipe: https://cooking.nytimes.com/recipes/9616-spinach-lasagna?smid=ck-recipe-iOS-share We used 4 cups of Rao’s marinara sauce (see Note 1 below), 1 ¼ lb fresh spinach, and twelve 6-inch long dried lasagna sheets. To parboil the spinach and lasagna, we boiled water in a low-walled Dutch oven, then first parboiled the spinach (one bunch at a… Continue reading Spinach lasagna
Cheesy white bean tomato casserole
We tried this recipe: https://cooking.nytimes.com/recipes/1019681-cheesy-white-bean-tomato-bake?smid=ck-recipe-iOS-share Our modifications: first, we sauteed 4 garlic cloves and 2 small diced shallots in a 10-inch cast iron pan. Second, we increased the tomato paste (from 3 oz to 4-5 oz) and added 1 small fresh hothouse tomato (diced). Third, instead of water we added ½ cup chicken broth (but… Continue reading Cheesy white bean tomato casserole
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