Showing posts with label Parmigiano-Reggiano. Show all posts
Savory Baked Tomatoes with Ricotta
in Breakfast/Brunch, Cheese, Entree, Parmigiano-Reggiano, Ricotta cheese, Side Dish, Spinach, Tomatoes on Thursday, April 26, 2012
What do you need: a delicious appetizer, a side dish, a main course? These baked tomatoes can easily fill the bill for any of the three!
I like everything about tomatoes; the round plump shape, the sweet juicy taste and the ruby red color. This warm dish unites tomatoes with the savory taste of spinach, garlic, ricotta and Parmigiano-Reggiano cheeses. The tomatoes aren’t stuffed so that means you don’t need extra preparation time to scoop out the pulp and seeds. The cheese topping sits proudly on top of the tomato halves for a quick tasty dish that looks pretty too after being baked.
This is the perfect dish for your bumper crop of tomatoes. It’s a simple recipe for any meal of your choice ~ how about breakfast? YUM!
 |
| No Parmigiano-Reggiano yet/and with it ~ ready for the oven Baked Tomatoes with Ricotta Ingredients: 2 tomatoes 6 tablespoons ricotta cheese ½ cup chopped fresh spinach 2 garlic cloves, minced ¼ teaspoon dried thyme ¼ teaspoon seasoned pepper 2 tablespoons grated Parmigiano-Reggiano cheese Method: Preheat oven to 400 degrees. Cut tomatoes in half crosswise. Combine ricotta cheese, spinach, garlic, thyme and pepper. Top each tomato half with about 2 tablespoons of the ricotta mixture. Sprinkle Parmigiano-Reggiano cheese over top. Bake 15-20 minutes or until cheese turns golden. These cheesy tomatoes are GREAT!!! ENJOY!!! |
Kapusta with Egg Noodles
in Bacon, Cabbage, Chef Mike, Garlic, Noodles, Parmigiano-Reggiano, Pasta, Polish, Side Dish, Vegetables on Tuesday, April 17, 2012
Remember on August 9th when I gave you the potato salad recipe from Chef Michael Baruch’s cookbook, The New Polish Cuisine? Well, here is another great Polish recipe!
This is Kapusta with Egg Noodles and it is great, I mean REALLY delicious! To be honest, I actually didn’t know what “kapusta” was when I first saw the recipe listed. But, when I turned the cookbook to page 96 and saw the gorgeous photo, I knew immediately that “kapusta” is cabbage.
I like both cabbage and noodles, so I knew this would be good, especially after reading the list of ingredients. BACON ~ the first ingredient; we all know that bacon is the perfect food! For Bill and I, this was comfort food all the way. In fact, that’s what Chef Mike says about it, “Polish comfort food at its best!”
Here’s what else Chef Mike says about it: “Slow braised cabbage, bacon, onion, and garlic are lightly seasoned, then combined with fresh Kluski noodles. The secret to this dish is to prepare everything at the last minute.” Give this recipe a try ~ you won’t be disappointed, it’s savory delicious!
Kapusta with Egg Noodles
Ingredients:
1 pound extra wide egg noodles
1 slice hickory smoked bacon, diced
2 tablespoons olive oil
2 teaspoons garlic puree
1 small onion, finely diced
1 medium head green cabbage, cored and diced
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
2 tablespoons chicken stock
2 dashes of Tabasco
Freshly ground black pepper
Freshly grated Parmigiano-Reggiano cheese, optional
Preparation:
In a large pot over medium high heat, cook bacon until it renders its fat and turns lightly brown, not crisp.
Pour the bacon into a small strainer set over a bowl to collect the excess fat.
Return the pot to the fire, add olive oil.
When hot, add garlic and onion, cook stir for about 1 minute.
Add cabbage and cook stir for about 3 to 4 minutes until the cabbage starts to wile.
Reduce heat to low, add rest of the seasonings and the bacon.
Cook slowly, covered, for about 20 minutes.
While the cabbage is cooking, bring 2 quarts of lightly salted water to a boil.
Add noodles, cook until firm to the bite.
Drain in a colander.
Add to the noodles to the cabbage.
Gently, using a heavy wooden spoon, stir the noodles into the cabbage mixture to combine.
Using a kitchen tong, divide the kapusta among 4 dinner plates.
Sprinkle with freshly ground black pepper and Parmesan cheese.
Serve and enjoy!
Jedzcie, pijcie i popuszczajcie pasa!
By the way, there’s still time to enter my $60 Le Creuset, CSN giveaway posted on August 11, 2010!
Be sure to visit my friend Linda's, my kind of cooking, great blog for a chance to win her wonderful cookbook with lots of easy, delicious recipes!
Check out another great giveaway at Bo's Bowl. He has fantastic recipes and tells great stories connected with his good Southern cooking!
Check out another great giveaway at Bo's Bowl. He has fantastic recipes and tells great stories connected with his good Southern cooking!
A CSN GIVEAWAY and a Zucchini Gratin
in Bacon, Bell peppers, Entree, Garlic, Giveaways, Jalapeño peppers, Monterey Jack, Mushrooms, Parmigiano-Reggiano, Side Dish, Tomatoes, Vegetables, Zucchini on Wednesday, April 11, 2012
Gratins are a delicious way to prepare fresh summer vegetables to serve your family or guests as a side dish. I can eat this as the entrée though, with a crisp salad and crusty bread. There is no need to peel the vegetables. Start by sautéing the mushrooms, onions and garlic. Slice the vegetables, layer them in a dish, add the bread crumb and cheese topping; bake for a great dish. Omit the bacon for savory vegetarian meal.
Speaking of layering vegetables in a dish, the oval Le Creuset Stoneware Au Gratin dish Mom gave me years ago is perfect for this recipe. It’s shallow, bakes the dish evenly and looks great going from the oven to the dinner table. This is a wonderful thing which leads me to something wonderful for all of you good people out there ~~~~
We all love getting a package in the mail and I’m sure you’d love receiving a Le Creuset product of your own! Sean at CSN Stores kindly offered me a $60 voucher for a Le Creuset giveaway. How about that? $60! It excited me and I can’t even win it but, I am very excited about it for you!
I’m sure most of you are like me and could really use this $60 voucher to get that special Le Creuset product you’ve always dreamed about. Their products are of the best quality and style in gorgeous colors, making them a great durable product. I know as I’ve had my Le Crueset Au Gratin dish for many years!
Here are the rules:
1. This giveaway is open only to U.S.
2. You must be a follower of this blog by using Google Friend Connect.
3. Leave a comment on this post telling me you are a follower.
4. Look at the Le Creuset site on the link above and tell me what you’d like to win and in what color.
Entries will be received through midnight, Wednesday, August 18, 2010.
The winner will be picked by a random number generator on Thursday, August 19, 2010.
Good luck and I hope you win!
Now, for the recipe:
Into the oven
Voila! Dinner time!
Zucchini, Yellow Squash and Red Bell Pepper Gratin
Ingredients:
3 slices bacon, fried crisp
8 ounces mushrooms, sliced
1 small red onion, chopped
2 cloves garlic, chopped
2 tablespoons olive oil, divided
2 zucchini, sliced
2 yellow summer squash, sliced
1 red bell pepper, sliced
½ jalapeño pepper, chopped
1 tomato, sliced
½ teaspoon sea salt
½ teaspoon McCormick’s seasoned pepper
1 teaspoon dried thyme
1 cup bread crumbs
1/3 cup Parmigiano-reggiano cheese, grated
1/3 cup Monterey Jack cheese, grated
Method:
Fry bacon. Set aside. Drain drippings from skillet.
Spray a shallow baking dish with cooking spray. Set aside.
In a skillet in olive oil, sauté the mushrooms, onion and garlic until liquid is rendered. Set aside.
In a large bowl, place zucchini, squash and bell pepper.
Add salt, pepper and thyme.
Mix well.
Add mushroom, onion mixture and combine.
In the baking dish, assemble the vegetables in a single layer, almost standing up.
Add tomatoes throughout the dish.
Bake at 400 degrees for 30 minutes.
Meanwhile, combine bread crumbs and cheeses.
Toss with remaining olive oil.
Remove baking dish from oven.
Scatter crumbled bacon over top.
Sprinkle bread crumbs over top.
Return to oven for 15 minutes or until golden on top.
Pam’s note: After the dish baked and before adding the bread crumbs, I tilted the dish and drained the juice in the bottom with a baster. Bill told me this is one of the best “ad-lib” dishes I’ve made after visiting the farmer’s market and selecting the great veggies. It was delicious!
ENJOY!!!
Tortellini in Mushroom Tomato Sauce
in Entree, Garlic, Italian, Mushrooms, Onions, Parmigiano-Reggiano, Pasta, Sauces/Marinades, Tomatoes, Tortellini, Vegetables, Wine on Saturday, January 14, 2012
Pasta Italiana
Riccardo Marcialis
Although researchers believe pasta originated in China and was taken to Italy
Pasta comes in so many different shapes; no one is sure how many, not even the Italians. I just know that I’m a fan of most of them with tortellini being at the top of the pasta scale. Tortellinis are small rings usually stuffed with meat, cheese, herbs or greens and resemble cappelletti.
I love, love tortellini; however, I have not gotten up the nerve to make it myself. So I take the easy way out ~ I select a package from the refrigerated section of the local grocery store and then prepare it with whatever sauce I choose. It is delicious and perfect any time of the year with a salad.
The spicy blend of ingredients in this recipe is mellowed by a little white wine, making it one of our favorite ways to enjoy tortellini!
Tortellini in Mushroom Tomato Sauce
Ingredients:
3 tablespoons butter
1 small onion, chopped
3 garlic cloves, sliced
8 ounces fresh mushrooms, sliced
1 bay leaf
½ teaspoon dried basil
¼ teaspoon dried oregano
Salt and pepper, to taste
Pinch of red pepper flakes
3 tablespoons tomato paste
1/3 cup dry white wine
1 (28-ounce) can diced tomatoes
¼ teaspoons sugar
½ to ¾ pound cheese tortellini, or your favorite
Freshly grated Parmigiano-Reggiano cheese
Method:
Melt butter in medium saucepan over medium heat.
Add onion and garlic, cook until golden, 1-2 minutes.
Add remaining ingredients, except tortellini.
Stir mixture well and simmer for about 20 minutes, until sauce is thickened.
Meanwhile, cook tortellini per package directions.
Drain pasta well.
Add pasta to sauce.
Heat thoroughly.
Serve with freshly grated Parmigiano-Reggiano cheese.
Serves 4
Now that’s Italian! That’s amore!
Chicken & Spaghetti Frittata
in Breakfast/Brunch, Chicken, Eggs, Entree, Italian, Mozzarella, Mushrooms, Onions, Parmigiano-Reggiano, Pasta, Spaghetti, Vegetables on Tuesday, December 20, 2011
Sautéing chicken, mushrooms and onion
I’m hooked on frittatas!!! Now that the Christmas cookie baking binge is over, I’m ready for a great savory dish and this is it! Frittatas are the Italian version of the American omelet and differ in that the frittata is served open-faced and not folded. It is sort of similar to eating quiche without the crust. They are initially cooked on the stove in a skillet and finished in the oven by broiling or baking. Some cooks invert the skillet onto another skillet on the stove instead of putting it in the oven and that takes a bit of practice.
Frittatas can also be as thick or as thin as you like them and the filling has endless possibilities: any variety of cheese, Italian sausage, spinach, shrimp, crisp bacon, ham, salmon, vegetables and diced potatoes or pasta. They are usually served warm but are good also at room temperature.
I had never cooked one until recently and from time to time, I love these types of dishes: a complete meal all in one pan. I just combined parts of several recipes and this was the result. It’s worth it to cook fresh chicken and spaghetti for it however, if you should have leftovers; it is a delicious way to use them.
It is a tasty change for your meal. Frittatas are perfect anytime; cook one for breakfast, brunch, lunch, dinner or cut into small portions and serve as a savory appetizer. It is delicious and makes for a great meal served with a crisp tossed Mesclun salad.
After broiling
Chicken & Spaghetti Frittata
Ingredients:
2 tablespoons olive oil
1 tablespoons butter
3 chicken breasts, cubed
1 small onion, chopped
1 cup sliced fresh mushrooms (or canned)
2 cups cooked spaghetti
6 eggs
4 tablespoons parmigiano-reggiano cheese, grated
Salt and pepper
¼ cup chopped parsley
2 cups shredded mozzarella cheese
In an oven-proof frying pan, sauté the cubed chicken, mushrooms and onion in 1 tablespoon olive oil until done, transfer to plate.
In a large bowl, whisk the eggs, parmigiano-reggiano cheese and parsley.
Add 1 tablespoon olive oil and 1 tablespoon butter to skillet.
Add half of the egg mixture to the skillet.
Add cooked spaghetti.
Layer chicken and onion mushroom mixture on top.
Spread 1 cup mozzarella cheese over chicken layer.
Cover with remaining egg mixture.
Sprinkle remaining 1 cup mozzarella over all.
Cook 3-6 minutes until bottom is golden brown, do not over cook.
Invert a skillet or a plate larger than the skillet over the frittata and turn out the frittata. Heat 1 tablespoon olive oil and return the frittata to the skillet to brown the other side.
Note: rather than flipping the frittata, I place the skillet under the broiler for 5-8 minutes.
Invert a serving plate over the skillet and carefully turn out the frittata. Cut into wedges and serve warm or at room temperature.
The frittata is so good and a very versatile dish that is great leftover also.
Dinner is ready!
Ummmm! Delicious!!!
Spaghetti alla Carbonara
in Bacon, Carbonaras, Entree, Garlic, Italian, Parmigiano-Reggiano, Pasta, Sauces/Marinades, Spaghetti on Wednesday, November 2, 2011
Outdoor Cafe Piazza, Rome, Italy
Sergio Pitamitz
Last evening, that age old dilemma “What’s for dinner tonight?” floated around in my mind and I was hearing it from Bill also. Sometimes that can be an annoying question, especially when I’m asking myself and don’t have a clue as to what to cook! Do you ever have one of those evenings? You want something different, a comfort food but, not a meat and potatoes meal. Well, since I am the boss of cooking and the chef of this house, spaghetti alla carbonara came to mind. Yum!
Spaghetti alla Carbonara is an Italian dish that was created during the time of World War II. Food was scarce after the liberation of Rome in 1944 and the allied forces came to the aid of the war-torn hungry people by giving bacon and powdered eggs to a restaurant in Rome
We love bacon, eggs and cheese. And, what’s not to like about spaghetti? It is a perfect dinner and an easy one also. The Italians probably use pancetta or pork jowl, but pork jowl is hard to come by here. A fine grade of bacon works very well!
I hope you try this dish if you have never had it! Just twirl the spaghetti on your fork, slurp the luscious spaghetti and devour the bacon and sauce! You will be delighted and glad you did!
Spaghetti alla Carbonara
Ingredients:
1 pound thick-sliced bacon, chopped
1 pound spaghetti
4 large eggs
4 cloves garlic, minced
2 teaspoons freshly ground black pepper
1 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese
Method:
In a large heavy skillet over medium heat, cook chopped bacon until crisp, adding the garlic during the last couple of minutes.
Remove bacon mixture, set aside, reserving the bacon drippings.
Cook spaghetti according to package directions.
While the spaghetti is cooking, beat the eggs, pepper and 2 tablespoons cheese together in a bowl.
When spaghetti is al dente, drain well and return to the pot.
Toss with 1 tablespoon of the bacon drippings or however much it takes to coat all
of the pasta.
Place the pasta in a warm serving bowl, add the egg mixture, and toss quickly.
Add the reserved bacon and 1 cup grated cheese and toss again.
Serve immediately, passing more cheese and the pepper grinder at the table.
Serves 4
Pam’s note: it is important that the pasta stay hot so that the heat from the pasta will partially cook the eggs and turn them into a sauce.
It’s one of my favorite authentic Italian dishes! Yum!!!
E 'deliziosa!!!
Roasted Parmesan Cauliflower
in Cauliflower, Parmigiano-Reggiano, Side Dish, Vegetables on Saturday, September 24, 2011
Whenever I ask Bill what vegetable he would like for dinner, I really know without asking what the answer will be ~ cauliflower! He loves it and for that matter, I do also.
Have you ever tried roasting your cauliflower? I generally steam it but, it makes perfect sense to roast it. First of all, it’s easy. Second, it is nutritionally good and not calorie laden. Third, it is delicious; almost addictive. This recipe is delectable with the rich, nutty flavor of the Parmesan complementing the cauliflower beautifully.
Thanks to cooking the cauliflower in a very hot oven, the florets are not at all mushy. But, before putting it in the oven, it is necessary to stir the ingredients thoroughly, covering the cauliflower with the olive oil and seasonings well. By slicing the florets before roasting, it creates more of a flat surface to aid them in caramelizing and turning a golden brown. Simply delicious!
Roasted Parmesan Cauliflower
Ingredients:
Ingredients:
1 large head fresh cauliflower or frozen and thawed (about 6 cups)
2 tablespoons extra virgin olive oil
½ teaspoon Kosher salt
½ teaspoon coarsely ground pepper
2-3 garlic cloves, sliced thinly or minced
½ teaspoon smoked paprika
¼ cup grated Parmesan cheese, freshly grated Parmigiano-Reggiano suggested
Method:
Preheat oven to 400 degrees.
Rinse cauliflower, core and slice florets into bite-size pieces.
Dry the cauliflower well by patting it with paper towels.
In a baking dish or on a cookie sheet, toss cauliflower florets thoroughly with all seasonings, except Parmesan cheese.
Spread in a single layer in a baking dish.
Bake cauliflower 25-45 minutes, turning every 10 minutes until cauliflower is browned on edges or caramelized and tender. Fork tines should easily pierce the cauliflower.
Sprinkle with Parmesan cheese; bake 1-2 minutes more.
Toss to mix and serve.
Who knew that cauliflower could taste so delectably good!
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