- 1/2 lb macaroni, uncooked
- 4 tbsp butter
- 2 tbsp flour
- 2 cups milk
- 8 oz. cream cheese, cubed
- 2 cups cheddar cheese, grated
- 2 tsp dijon
- 1/2 tsp salt
- 1/2 tsp cracked pepper
- 3/4 cup of panko
- 2 tbsp parsley, minced
- Boil the macaroni in salted water. Drain. Preheat the oven to 400 F. Grase a 9 by 13" pan.
- Meanwhile, melt 3 tbsp of butter in a large saucepan. Stir in the flour until smooth.
- Whisk in the milk and bring to aboil stirring 2 minutes. Reduce the heat.
- Stir in the cheeses, mustard, salt, and pepper.
- Add the pasta to the sauce and stir to coat.
- Pour the pasta into the pan and sprinkle with panko and parsley.
- Bake uncovered for 15 minutes. Serve.
- 1 lb mixed mushrooms, sliced thin
- 2 tbsp olive oil
- 1 tbsp butter
- 1 shallot, minced
- 1 3/4 cup chicken stock
- 1/3 lb fontina cheese, cubed
- 1/2 cup parmesan, grated
- 1/4 cup fresh basil, minced
- 1/2 tsp dry thyme
- salt and pepper
- 1/2 lb uncooked penne
- 2 chicken breasts, sliced
- Heat 1 tbsp olive oil in a skillet with the butter. Saute the mushrooms for 5 minutes.
- Cook the penne in salted boiling water.
- Add the shallot to the mushrooms and cook a further 5 minutes. Stir in the stock and bring to a boil.
- Season the chicken strips and saute them in 1 tbsp of olive oil. Set them aside.
- Stir in the cheeses until melted. Add the basil, thyme, and salt and pepper to taste.
- Drain the pasta and toss with the sauce. Top with the chicken strips.
- Serve.
- 2 tbsp olive oil
- 1 onion, minced
- 1 carrot, peeled, minced
- 1/4 lb bacon, diced
- 1 bunch fresh basil, leaves only, minced
- sea salt and cracked pepper
- 1 lb boneless lamb shoulder, cut in 1/2 inch cubes
- 1 cup dry white wine
- 1 1/2 cups canned tomatoes with juice, mashed
- 2 cloves garlic, crushed
- 1/2 tsp dry thyme
- 1 lb orecchiette, raw
- Heat the olive oil on high in a dutch oven. Add the onion, carrot, bacon, and the basil. Cook until the bacon is crisp.
- Season the lamb with salt and pepper and then add to the pan, browning on all sides.
- Pour in the wine and simmer 5 minutes.
- Add the tomatoes, garlic, and thyme. Cover and simmer 1 hour.
- Cook the orecchiette in boiling salted water.
- Check the seasoning of the sauce.
- Serve the pasta with the sauce.
- 2 1/4 cups raw penne
- butter
- olive oil
- 2 tbsp flour
- 2 1/2 cups milk
- 1 cup diced cheddar cheese
- 3/4 tsp sea salt
- 1/2 tsp cracked pepper
- 1 large tomato, diced
- paprika
- parmesan
- Cook the penne in salted boiling water and then drain. Rinse with cold water. Set aside.
- Preheat the oven to 400 F.
- Heat 2 tsp butter with 1 tbsp olive oil in a saucepan. Stir in the flour and cook 10 seconds. Add the milk, whisking constantly.
- Bring to a boil for 10 seconds. Stir in the cheese, salt, and pepper. Mix well and cook on low heat for 3 minutes.
- Mix in the pasta. Pour the pasta and sauce into a large casserole dish.
- Sprinkle the tomato on top, followed by some paprika and parmesan.
- Bake for 20 to 30 minutes. Serve.
- olive oil
- 3/4 lb Italian cooked ham (parmacotto), diced 1/2"
- sea salt and cracked pepper
- 1 carrot, peeled, diced
- 1/2 onion, minced
- 1 stalk celery, minced
- 3/4 cup dry red wine
- 1 cup canned tomatoes, mashed, with juice
- 1/2 tsp dry thyme
- 2 garlic cloves, crushed
- 1 1/4 lb ziti, uncooked
- 3/4 lb ricotta
- 8 oz. provolone, diced
- parmesan
- Heat 2 tbsp of olive oil in a dutch oven on high heat. Add the ham and brown for 5 minutes.
- Add the carrot, onion, celery. Season with salt and pepper. Cook 10 minutes.
- Add the wine and bring to a boil. Cook 5 minutes.
- Add the tomatoes, thyme, and garlic. Bring to a boil then simmer on low, covered for 50 minutes. Check the seasoning.
- Preheat the oven to 450 F.
- Boil the ziti in salted water until quite firm. Combine 1/2 cup of the pasta cooking water with the ricotta and then drain the pasta. Mix the pasta into the ricotta.
- Add the tomato sauce and the provolone. Stir to combine. Pour into a greased 13 by 9" baking pan. Sprinkle with parmesan. Bake 15 to 20 minutes.
- Serve.
- olive oil
- butter
- 1/2 onion, minced
- 1/2 lb Italian pork sausage, removed from its casings
- 3 tbsp tomato paste
- 1/2 cup dry white wine
- 1/2 cup milk
- sea salt and cracked pepper
- 1/2 lb fusilli, uncooked
- parmesan
- In a dutch oven, heat 1/2 tbsp olive oil with 1/2 tbsp of butter on high heat.
- Add the onion and saute 8 minutes. Add the sausage, cook for 10 minutes. Drain the excess fat.
- Add the tomato paste. Cook 8 minutes, stirring now and then. Add the white wine and cook until evaporated.
- Stir in the milk and then season to taste with salt and pepper. Simmer 15 minutes.
- Meanwhile, cook the fusilli in salted boiling water. Reserve 1 tbsp of the pasta water and add it to the sauce. Drain the pasta.
- Toss the pasta with the sauce.
- Serve with parmesan.
- 5 tablespoons unsalted butter
- 8 chicken thighs
- Salt and freshly ground pepper
- 1 large shallot, minced
- 2 tablespoons Cognac
- 1 cup dry Riesling
- 6 ounces white mushrooms, sliced 1/4 inch thick
- 1 tablespoon all-purpose flour
- 1/3 cup heavy cream
- 1 lb egg noodles
- Melt 2 tablespoons of the butter in a large skillet. Add the chicken, season with salt and pepper and cook over moderate heat until slightly browned, about 4 minutes per side. Add the shallot and cook, stirring, for 1 minute. Add the Cognac and carefully ignite it with a long match. When the flames subside, add the Riesling, cover and simmer over low heat until just cooked, about 35 minutes. Transfer to the plate.
- Meanwhile, cook the egg noodles in boiling salted water. Toss with 1 tbsp butter.
- Meanwhile, in a medium skillet, melt 1 tablespoon of the butter. Add the mushrooms, season with salt and pepper and cook over low heat until the liquid evaporates, about 7 minutes. Increase the heat to moderate and cook, stirring, until browned, about 3 minutes.
- In a bowl, blend the flour and the remaining 1 tablespoon of butter. Stir the cream into the large skillet; bring to a simmer. Gradually whisk the flour paste into the cooking liquid and simmer, whisking, until no floury taste remains, 3 minutes. Season with salt and pepper. Return the chicken to the skillet, add the mushrooms and briefly reheat. Serve with the cooked noodles.
- 1/2 lb angel hair pasta, uncooked
- 3 tbsp butter
- 1 scallion, minced
- 8 large mushrooms, sliced
- 2 tbsp flour
- 1 tbsp tomato paste
- 1/2 cup boiling water
- 1 chicken bouillon cube
- 1/2 cup dry white wine
- 1/4 cup light cream
- 2 tbsp parsley, minced
- salt
- cayenne
- parmesan
- Cook the pasta in boiling salted water.
- Melt eh butter in a saucepan. Add the scallion and saute 1 minute.
- Add the mushrooms, and saute 5 minutes. Stir in the flour and the tomato paste. Cook 2 minutes.
- Mix the water with the bouillon cube and then stir it into the mushrooms. Add the wine and reduce slightly.
- Drain the pasta.
- Add the cream and heat through but do not bring to a boil. Stir in the parsley and then season to taste with salt and cayenne.
- Toss with the pasta. Sprinkle with parmesan. Serve.
- 1/2 lb spinach fettucine, uncooked
- 2 chicken breasts, skinned, boned
- olive oil
- 2 cloves garlic, crushed
- 1/2 lb mushrooms, sliced
- 1/4 cup dry white wine
- 1 egg yolk
- 2 tbsp lemon juice
- 1/4 cup heavy cream
- salt and pepper
- parmesan
- Cook the noodles in boiling salted water, drain.
- Season the chicken breasts with salt and pepper.
- Saute the garlic and mushrooms in 1 tbsp olive oil for 5 minutes. Add the dry white wine.
- In a separate skillet, heat 1 tbsp olive oil and fry the chicken on both sides, until cooked but not dry.
- Stir the egg, and the lemon juice into the mushroom mixture. Heat on low, without bringing to a boil. Stir in the cream and then season with salt and pepper.
- Toss the sauce with the pasta and sprinkle in the parmesan. Check the seasoning.
- Serve the pasta, with the chicken breasts.
- olive oil
- 5 garlic cloves, minced
- 1/4 tsp chili flakes
- 28 oz. canned tomatoes, undrained
- 1 tsp dry oregano
- 1 tsp salt
- 1/2 tsp cracked pepper
- 1/2 cup fresh basil, minced
- 1/2 lb mozzarella, grated
- 1/2 lb penne
- Heat 2 tsp oil in a large non-stick skillet on medium heat. Add the chili flakes and the garlic and saute until tender.
- Add the tomatoes, crushing them with a spoon. Stir in the oregano, salt and pepper, and simmer for 15 minutes.
- Boil the pasta in salted water. Drain well and toss with the sauce. Sprinkle in the basil and the mozzarella. Toss until the cheese is melted. Check the seasoning.
- Serve.
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