David and Nicole's Recipes

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Feb 25, 2008 1

Pork Spaghetti Marsala

  • 2 small, boneless pork chops, pounded thin
  • sea salt and cracked pepper
  • olive oil
  • flour
  • 1/2 lb mushrooms, sliced
  • 4 garlic cloves, minced
  • 1 shallot, minced
  • 1/2 cup marsala
  • 1/2 cup heavy cream
  • grated parmesan
  • 3/4 lb spaghetti
  1. Boil the spaghetti in salted water.
  2. Meanwhile heat 2 tbsp of olive oil in a dutch oven.
  3. Season the porkchops and dredge in flour.  Pan fry in the oil 2 minutes per side.  Set the pork aside.
  4. Add the mushrooms, garlic, and shallot to the pot and saute until tender.
  5. Pour in the marsala and bring to a simmer.
  6. Add the heavy cream and allow to come to a simmer.
  7. Return the porkchops and cook 2 minutes.
  8. Drain the pasta.  Serve the porkchops and sauce over the pasta.  Top with the grated parmesan.

Feb 21, 2008 1

Cajun Fettucine Alfredo

  • olive oil
  • 1 tbsp butter
  • 1/2 lb andouille sausage, sliced thin
  • 2 shallots, minced
  • 1 tbsp cajun seasoning
  • 1/4 cup heavy cream
  • 3/4 cup light cream
  • sea salt and cracked pepper
  • 1/3 cup grated parmesan
  • 3 ripe roma tomatoes, diced
  • 1 lb fettucine
  1. Boil the fettucine in well salted water.
  2. Meanwhile heat 1 tbsp of olive oil in a large skillet.  Add the sausage and saute about 3 to 4 minutes, until cooked.  Set aside.
  3. Add the butter to the pan and saute the shallots until tender.  Stir in the cajun seasoning.
  4. Pour in both creams and bring to a simmer.
  5. Add the tomatoes, stir well.  Simmer for about 5 minutes until the tomatoes are well softened.  Check the seasoning.
  6. Drain the pasta.  Return to the pot and pour in the sauce.  Stir in the parmesan and the sausage.
  7. Serve.

Feb 18, 2008 1

Thai Pork Noodle Bowl

  • 1/4 cup water
  • 3 tbsp fish sauce
  • the juice of 1 lime
  • 2 tbsp rice vinegar
  • 2 tbsp sugar
  • 1 clove garlic, minced
  • 1 thai chili, seeded, minced
  • 2 small boneless porkchops, sliced thin
  • coriander
  • garlic powder
  • sea salt and cracked pepper
  • rice noodles
  • chopped lettuce
  • julienned cucumber
  • bean sprouts
  • salted peanuts, ground
  1. Combine the water, fish sauce, lime juice, rice vinegar, sugar, garlic, and chili.  Stir well.  Set aside.
  2. Sprinkle the pork generously with coriander and garlic powder.
  3. Meanwhile cook the rice noodles according to package instructions.
  4. Heat 1 tbsp of peanut oil in a skillet and saute the pork.  Season well.
  5. Put the beansprouts, lettuce, cucumber, and rice noodles in 2 bowls.
  6. Place the pork on top.
  7. Sprinkle on the peanuts.
  8. Serve with the sauce.

Oct 25, 2007 1

Gruyere Orzo

  • 1/2 lb  dry orzo
  • 3 tbsp butter
  • 1/3 cup flour
  • 3 cups milk
  • kosher salt
  • cracked pepper
  • 2 cups grated gruyere
  • 2 tbsp mascarpone
  1. Boil the orzo in salted water until al dente.
  2. Meanwhile melt the butter in a saucepan and stir in the flour for 5 minutes.
  3. Add the milk, and bring to a simmer, stirring all the time until thickened.
  4. Stir in the cheeses and season with kosher salt and cracked pepper to taste.
  5. Stir in the orzo.  Serve.

Oct 17, 2007 1

Italian Bread Linguine

  • 3 cups italian bread, cubed
  • 3/4 lb linguine
  • 8 garlic cloves, sliced
  • sea salt and cracked pepper
  • 1/4 cup olive oil
  • 1 tbsp minced oregano
  • 3 tbsp minced parsley
  • 1/2 cup pecorino, grated
  1. Cook the linguine in boiling salted water until al dente.
  2. Meanwhile, heat the olive oil in a dutch oven and saute the garlic until fragrant.
  3. Stir in the bread and saute until crisp. 
  4. Add the oregano and stir well.
  5. Drain the pasta.  Toss with the bread.  Season with salt and pepper.
  6. Sprinkle in the parsley and the pecorino.

Oct 14, 2007 1

Sausage Calzone

  • 1 package quick acting active dry yeast
  • 1 1/4 cups warm water
  • 1 tbsp sugar
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 3 cups flour, plus a bit more for dusting
  • 8 oz. pizza sauce
  • 1/3 lb mushrooms, sliced thin
  • 1/2 tsp dry basil
  • 1/2 tsp dry oregano
  • 2 andouille sausages, diced
  • 1/2 green bell pepper, diced very small
  • mozzarella cheese, shredded
  • 1 egg, beaten
  • cornmeal
  1. Dissolve the yeast in the warm water mixed with the sugar and let rest undisturbed for 5 minuts.
  2. Combine the flour and salt in a large bowl.  Make a well and pour in the olive oil, and then add the yeast.  Stir the mixture with a wooden spoon until it starts to come together.
  3. Knead the dough on a floured surface for 5 minutes, or until it becomes smooth and elasticky.
  4. Set in a greased bowl, cover with a damp cloth, and set in a dark warm place to rise for 45 minutes.
  5. Meanwhile, saute the sausage until cooked in a skillet and set aside.  Add the mushrooms to the skillet and saute until tender and then add to the sausage.
  6. Divide the dough in half and freeze half the dough to use for another time (unless you want more than 4 portions).  Divide the remaining dough in half again and form into 2 balls.
  7. Preheat the oven to 375 F.
  8. Roll out the dough to 7 or 8" circles and set the circles on a greased baking sheet, that has been dusted with cornmeal.
  9. Combine the sausauge, mushrooms, tomato sauce, bell pepper, basil and oregano.  Stir well.
  10. Leaving a clear edge along the rim of the dough, Sccop  the mixture on top of half of the circle .
  11. Sprinkle with mozzarella and then fold the calzone dough over and pinch the edges to form 2 large turnovers.
  12. Brush the outside with the beaten egg.
  13. Bake for about 25 minutes.

Oct 1, 2007 1

Bacon Pimento Pasta

  • 3/4 lb linguine
  • sea salt
  • cracked pepper
  • 4 oz. bacon, diced
  • 1 cup frozen peas
  • 3/4 cup milk
  • 1/2 cup pimentos
  • parmesan, grated
  1. Boil the linguine in well salted water until al dente.
  2. Meanwhile, saute the bacon in a dutch oven until crisp.
  3. Stir in the peas and saute until the peas are heated through.
  4. Stir in the pimentos and the milk and bring to a simmer.
  5. Simmer 3 minutes.
  6. Drain and toss in the pasta and then season with salt and cracked pepper.
  7. Sprinkle with grated parmesan.
  8. Serve.

Sep 14, 2007 2

Lemon Cream Salmon Linguine

  • 1 head of garlic
  • sea salt and cracked ppper
  • olive oil
  • 3/4 lb linguine
  • 1/3 cup white wine
  • 1/2 cup chicken stock
  • 1/4 lb salmon fillet, skinned, cut in 1" cubes
  • the juice of half a lemon
  • 1 tbsp minced fresh rosemary
  • 1/4 cup heavy cream
  • grated parmesan
  1. Preheat the oven to 400 F. 
  2. Cut the head of garlic in half crosswise and then place on a sheet of tin foil.
  3. Drizzle with olive oil and then sprinkle with the salt and pepper.
  4. Seal tightly and then roast in the oven for 60 minutes.  Cool slightly.
  5. Boil the linguine in salted water.
  6. Meanwhile, in a dutch oven, bring the wine and the chicken stock to a simmer.  Squeeze out the roasted garlic and add to the pot.  Simmer 3 minutes.
  7. Add the salmon and cover.  Simmer 2 minutes.
  8. Lower the heat and stir in the lemon juice and rosemary.
  9. Drain the pasta and toss in the sauce.  Stir in the heavy cream.
  10. Season with salt and pepper and sprinkle with the grated parmesan.
  11. Serve.

Aug 21, 2007 1

Radicchio Garlic Fettucine

  • 1/4 head radicchio, cored, chopped coarsely
  • olive oil
  • sea salt and cracked pepper
  • 8 cloves garlic, minced
  • 1/4 cup heavy cream
  • 1/2 cup milk
  • 1/2 cup chicken stock
  • the zest of 1 lemon
  • 1/2 lb fettucine
  • 3/4 cup grated asiago
  • 1/2 cup walnuts
  1. Preheat the oven to 250 F.
  2. Lay the radicchio on a baking sheet and drizzle with olive oil.  Season with salt and pepper.
  3. Roast 5 minutes.  Set aside.
  4. Cook the fettucine in boiling salted water.
  5. Meanwhile, heat 2 tbsp olive oil in a dutch oven and saute the garlic until fragrant.
  6. Pour in the chicken stock, cream and milk and bring to a boil.
  7. Stir in the lemon zest and season with salt and pepper. 
  8. Add the radicchio and toss well to wilt.  Stir in the walnuts.
  9. Drain the pasta and toss with the sauce.
  10. Sprinkle in the cheese and season to taste.

May 10, 2007 1

Chicken Marsala

  • 2 boneless, skinless chicken breasts
  • salt and pepper
  • olive oil
  • 1 tbsp butter
  • 1 shallot, minced
  • 1/2 lb mushrooms, sliced
  • 4 garlic cloves, minced
  • 1/2 lb fettucine
  • 2/3 cup marsala wine
  • 1/2 cup heavy cream
  • 1 1/2 tbsp dijon
  • parmesan, grated
  1. Heat 1 1/2 tbsp of olive oil in a large skillet on high heat.  Brown the chicken 4 minutes per side, seasoning with salt and pepper.  After you turn, you may need to add another drizzle of olive oil.
  2. Remove from the pan and reduce the heat to medium then add the butter to the skillet.
  3. Saute the shallots until tender.  Then add the mushrooms and garlic.  Saute until tender.
  4. Meanwhile slice the chicken in small strips. It won't be cooked through at this point.
  5. Boil the fettucine in salted water.
  6. Add the marsala to the mushrooms and reduce by half. 
  7. Add the cream and the dijon and simmer 1 minute.
  8. Return the chicken to the pot and simmer until cooked.  Season.
  9. Drain the pasta and toss with the sauce.
  10. Sprinkle in the parmesan.

 

May 2012
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