Creamy Oyster Parmesan-Spinach Sauce

Ingredients:
2 cups shucked oysters in their liquor
2 garlic cloves, minced
juice and zest of � lemon
� cups heavy cream
1 tablespoon butter
1 tablespoon olive oil
� teaspoon white pepper
� teaspoon salt
� teaspoon nutmeg
1/4 cup defrosted chopped frozen spinach
1/4 cup Parmigiana Reggiano

To serve: hot, cooked 8 oz mafaldine or linguine

Directions:
Stir the lemon juice and the zest into the oysters. Set aside. Heat the olive oil in a large skillet. Saut� the garlic in the oil until fragrant. Add the cream, 1 tablespoon butter, salt, pepper and nutmeg. Bring to a boil and cook for just a minute or so, until the cream starts to thicken. Add the oysters and spinach to the pan and reduce the heat. Continue to cook just until the oysters are warmed through and look set. Remove from heat and stir in the Parmigiana Reggiano. Toss with the hot pasta and serve.

My thoughts:

When we think about buying food in season fruits and vegetables are the first things that come to mind. However, there is another favorite food that many people consider to have a season: Chesapeake Bay oysters. Many people still follow the rule that states that oysters should only be consumed during months that contain the letter �R�.

The reasoning behind the rule was simple. Before modern refrigeration, it was risky to ship oysters any distance during the steamy Summer months. On very hot days, oysters often spoiled during transit. By restricting the season from Autumn to early Spring, diners were less likely to get food poisoning from improperly refrigerated oysters.

While oysters are now safe to eat and available for purchase all year, many people still stick to the traditional season. Because of this, fresh, local oysters are often easier to find during the colder months than they are the rest of the year. Luckily I was able to find these lovely examples and turn them in to a wonderful, creamy but not too heavy sauce.

Anchovy-Parmesan Pizza Dough

Ingredients:
1 cup warm water
2 tablespoons active dry yeast
2 3/4 cups flour
1/4 cup finely grated Parmesan
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 cup olive oil
3 anchovies packed in olive oil, drained and mashed


coarse-grain cornmeal for dusting
olive oil for greasing the bowl



Directions:

Pour warm water into the bottom of a stand mixer. Add sugar and yeast. Stir the mixture until the yeast is dissolved. Stir the the anchovies, olive oil and salt. Add the flour and cheese.

Using the dough hook and mix until the dough becomes a smooth, elastic ball. At this point you can fold the dough onto itself a couple of times if you'd like. Coat the inside of a large bowl with additional olive oil, and place the dough in the bowl, smooth side up. Cover tightly with plastic wrap, and place in a warm spot until doubled in size, about 40 minutes. Remove plastic wrap, and use your fist to push down on the center of the dough. Fold the dough in half four or five times. Turn dough over, folded-side down, cover with plastic wrap, and return to the warm spot to rise again. Wait until the dough has doubled in size, about 30 minutes.

Meanwhile, preheat the oven to 500. Place 16-inch (or larger) pizza stone on lowest shelf position, for 30 minutes.


Punch down the dough and transfer to a clean surface. Divide the dough in half, and knead each half four or five times into a ball. Place one of the dough balls back in the oiled bowl, and cover with plastic wrap. Lightly flour a clean surface, place the dough ball on top, pat into a flattened circle, cover lightly with plastic wrap, and let rest 5 minutes*. Begin to flatten and push the dough evenly out from the center until it measures about 7 to 8 inches in diameter. Leave a 1/2 inch border of unflatted dough around the edges of the circle. Lift the dough off the surface, and center it on top of your fists. Rotate and stretch the dough, moving your fists until they are 6 to 8 inches apart and the dough is several inches larger. Then place your fists under the inside of the outer edge, and continue to stretch the dough until it reaches about 12 inches in diameter. The dough will drape down over your forearms. Start over if the dough tears or gets to thin. Do this carefully, preserving the raised edge. Sprinkle cornmeal all over the surface of a pizza peel or parchment paper.

Place the pizza dough into a circle on top of the cornmeal-dusted peel. Distribute pizza sauce on the dough, leaving the 1/2 inch of raised dough bare. Sprinkle with cheese and toppings.

 Slightly tilt the peel (or a parchment paper covered upside down baking sheet), and place the front tip of peel on the back side of the stone. Slide the pizza off the peel (or slide the pizza with the parchment paper off of the baking sheet), centering it on the stone as best you can. Bake 10 to 12 minutes, or until the crust is golden and the cheese is bubbling. Repeat with remaining dough.

My thoughts:

I made this dough to go with a fennel-red onion-caper-rapini topped pizza I made for dinner the other day. It was so good, I thought I'd share. It had a wonderful savory flavor that made it stand out from other pizza doughs I've made without being overpowering or fishy. It was very elastic and easy to work with as well. My husband liked that it was sturdy and flexible enough to fold a slice in half to eat it. He's from NY where that is apparently very important.

Salmon & Pea Risotto

Ingredients:
5 cups chicken or fish stock
3 cups chopped cooked salmon
1 cup frozen peas
2 large shallots, minced
2 cloves garlic, minced
2 cups Arborio rice
1/3 cup Parmesan, grated
2 tablespoons olive oil
zest one lemon
salt
pepper


Directions:
In a saucepan, bring the broth to a simmer. Heat oil and butter in a large saucepan Saute the garlic and shallot until lightly caramelized. Add the rice, salt and pepper and saut� for 2-3 minutes, stirring continually. Add the broth a 1/2 cup at a time, stirring continuously, and waiting until the liquid is absorbed before each addition. When you only have about 1/2 cup broth left, add it, the salmon, zest and frozen peas to the pan and continue to stir. When the risotto is creamy and the rice is al dente remove from heat and stir in the Parmesan.

My thoughts:

Can you tell I am done with winter? I have been trying to slip in bits of springtime into my meals as much as possible. I've been accomplishing this with varying success by using frozen vegetables and fruit. Actually, I think frozen peas are better than fresh because they are frozen right after being picked instead of sitting around waiting for me to go to the store, pick them up and peel them myself. This is also a great meal to use up leftover salmon. I used fresh this time but flaked smoked salmon (the kind that looks like a whole chunk of fish, not lox) works equally well.

Parmesan Macaroni & Cheese

Ingredients:
2 cups milk
1 cup shredded Wisconsin cheddar
1 cup grated Wisconsin parmesan
3 tablespoons butter
3 tablespoons flour
1 teaspoon mustard powder
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika

for the breadcrumbs
1 cup freshly made bread crumbs
1 teaspoon parsley
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt


1 lb small or medium sized pasta, cooked

Directions:

Preheat oven to 350. In a small bowl, whisk together the breadcrumb ingredients. Set aside.

In a medium pan, melt the butter. Add the flour along with the spices and stir until smooth. Add the milk and whisk together until slightly thickened. Whisk in the Parmesan and cheddar until smooth. Pour over the drained pasta. Pour into lightly oiled baking dish. Top with a sprinkle of breadcrumbs. Bake covered about 15 minutes, then uncover and cook until hot and bubbly, about 10-15 additional minutes.

My thoughts:

I was approached by the Wisconsin Milk Marketing Board to develop a recipe using Wisconsin cheese for their 30 Days, 30 Ways Mac & Cheese blog for Macaroni and Cheese month. I picked parmesan because I was interested to see how non-Italian parmesan would taste like. As it turns out, it was remarkably good. Not quite as sharp as Italian Parmesan, it made for a very family friendly mac & cheese.

Lemon-Chive Asparagus Risotto

Ingredients:
5 cups chicken or vegetable stock
2 cups bite sized pieces of asparagus
2 large shallots, minced
2 cloves garlic, minced
2 cups Arborio rice
1/3 cup Parmesan, grated
1/4 cup chopped chives
1 1/2 tablespoons olive oil
1 tablespoon butter
zest one lemon
salt
pepper


Directions:
In a saucepan, bring the broth to a simmer. Heat oil and butter in a large saucepan Saute the garlic and shallot until lightly caramelized. Add the rice, salt and pepper and saut� for 2-3 minutes, stirring continually. Add the broth a 1/2 cup at a time, stirring continuously, and waiting until the liquid is absorbed before each addition. When you are about half way through the broth, add the asparagus to the rice.



Continue to add broth and stir. When the risotto is creamy and the rice is al dente remove from heat and stir in the Parmesan, zest and chives.

My thoughts:

I am excited to see the first stalks of asparagus making their way into the market. After a winter marked by two very large, late snow storms any sign of spring and warm weather is very welcome. The big farmers market opened for the first time this weekend. May is the first month one can find local produce with any sort of regularity or variety in Baltimore, some smaller markets are open year round but until now they were sparsely stocked with dairy and meats. So this time of year I eat lots and lots of asparagus.

Creamy risotto is one of my my favorite ways to use asparagus. It is easy, the asparagus really shines and typically it is not so hot yet as to make the prospect of stirring a pot over a hot stove seem unbearable. The lemon and chives add to the springy fresh flavor and complement the asparagus perfectly. What more could you ask of a weekday meal?



Note: As I normally do when I have leftover risotto, I made arancini di riso. Rather then dig through and cut the asparagus into smaller pieces, I just sort of tucked the larger bits towards the middle and surrounded them with rice.

Parm, Olive & Pepperoni Pasta Salad

Ingredients:
8 oz rotini
1/2 English cucumber, diced
2 1/2 oz turkey pepperoni, sliced
1 large cubanelle pepper, diced
1/4 cup diced red onion
10 pimento stuffed green olives, sliced

for the dressing:
2 oz olive oil
2 oz red wine vinegar
2 cloves garlic, minced
3 tablespoons grated Parmesan
2 tablespoons minced Italian parsley
1/2 teaspoon Dijon mustard

Directions:
Prepare pasta according to package instructions. Drain and allow to cool. Place the pasta and the remaining salad ingredients in a large bowl and toss. In a small bowl or dressing shaker, mix together the dressing ingredients until emulsification occurs. Drizzle over the salad and toss again. Serve at room temperature for best flavor.

My thoughts:

Every year around this time I really, really want to eat light, spring-like dishes. Unfortunately, living in the mid-Atlantic means that despite recent warm weather, there are virtually no vegetables or fruits in season locally right now. Overwintered rhubarb or leeks maybe but that's about it. So frustrating. So what I've been doing is making a lot of salads that don't absolutely rely on in season vegetables to be awesome. I've been getting a head start on grilling some proteins for this summer's grilling posts and these salads are prefect accompaniments; I can make them ahead of time leaving me free to grill without running back and forth to the kitchen. The trick is to include enough fresh ingredients in the salad to keep it from tasting too straight from the cupboard but nothing that truly needs to be in season to be delicious like tomatoes or corn. A bit of fresh Italian parsley brightens the dressing, hot house English cukes and cubanelles are pretty tasty year round. Good quality olives, Parmesan and pepperoni round it out and add an Italian edge which makes it robust enough to serve along steaks or pork marinaded with Italian herbs. The leftovers make a tasty light lunch the next day too.

Stromboli with Capicola, Soppressata, Proscuitto & Salami

Ingredients:

raw, ready to use pizza dough
12 oz (canned or jarred but not marinated) artichoke hearts, sliced thinly
2 oz olive spread*
2 oz grated Parmesan
1/4 lb shredded mozzarella
1/4 lb lean capicola
1/4 lb soppressata
1/4 lb Genoa salami
1/4 lb prosciutto
1/4 lb provolone


1 egg yolk
1 tablespoon water
ice cubes

Directions:
Preheat oven to 375. In a small bowl, beat together the egg yolk and water. Set aside. Divide the dough in two equal halves. On a clean, floured surface roll one out to 1/4 inch thick rectangle. Place the long side in front of you. Spread a thin layer of olive spread, leaving a 1/2 inch margin. Top with a single layer of artichoke. Sprinkle with mozzarella and Parmesan. Top with a layer of capicola, then soppressata, Genoa salami, and prosciutto and finally provolone taking care not to infringe on that 1/2 inch margin. Roll in to a tight spiral, rolling away from you. Pinch edges close. Brush with the egg wash. Slash the top. Bake, seam side down, on a parchment paper lined pizza stone or baking sheet. Repeat with the remaining ingredients*. Toss some ice cubes into the bottom of the oven. Bake until golden brown, about 25-30 minutes then cool on a wire rack until just barely warm, about 10-15 minutes. Slice.

Note: Store leftovers wrapped in waxed paper and then again in foil. Serve leftovers warmed or at room temperature.

*A mixture of various green minced olives and olive oil. Look for it at Italian groceries.

**Depending on the thickness of the slices, you might end up with some meats and cheese leftover.

My thoughts:

Stomboli is an Italian-American creation with hotly debated origins. My favorite origin story is on the Ramono's website so I am going with them. They are pretty hardcore as to what constitutes a stromboli (it is NOT "flopped over" pizza!) but they do call for American cheese which I cannot condone under any circumstances. For my version I used my favorite pizza dough recipe (you could use an Italian bread dough but elastic pizza dough is easier to roll) and some lovely Italian meats from our local Italian deli. Granted, the meats and cheese were slightly pricey but the flavor was amazing and two strombolis were more than enough for 2 meals for 2 people. I haven't really had much in the way of stromboli actually, they are not a popular Baltimore menu item but the idea of a stuffed, rolled sandwich with all of my favorite meats sounded wonderful. I enjoyed it both warm from the oven and then at room temperature the next day. It was a great alternative to a regular sandwich, which truth be told I am not terribly fond of, but really not much work at all.

Eggplant & Fennel Calzones

Ingredients:
prepared pizza dough
2 Italian eggplants, sliced into 1/4 inch rounds
1 bulb fennel, thinly sliced
1/2 cup ricotta
1/2 cup shredded mozzarella
3 tablespoons Parmesan
1 tablespoon minced basil
1 tablespoon minced oregano
salt
freshly ground black pepper


warm tomato dipping sauce

Directions:
Preheat oven to 350. Line a baking sheet with parchment paper. Place the eggplant slices in single layer. Bake for 10-15 minutes or until they are soft and cooked through but not browned. Allow to cool slightly. Turn the oven up to 400. In a medium bowl, mix together the ricotta, basil, oregano, salt, pepper, Parmesan, and mozzarella. Divide the dough into 8 equal chunks for individual (about hand sized) calzones or 4 equal chunks for larger calzones. Roll each one into a 5-6 inch round. Add a single layer of fennel and then 2 (or 4) tablespoons of the cheese mixture and top with slices of eggplant in one half of each round, leaving a 1/4 inch border. Fold the dough over to form a half moon shape and pinch shut. Repeat until all are filled and pinched shut. Bake on a pizza stone or on baking sheets for about 20 minutes or until golden and hot all the way through. Serve immediately.

Refrigerate leftover calzones in an air tight container or resealable bag overnight. To reheat: allow them to sit on the counter while the oven preheats to 350. Bake until cooked through.

My thoughts:

I found some lovely Italian eggplants and a pristine bulb of fennel at, of all places, H Mart, and immediately began trying think of interesting and new ways to use the two together. I can't say that calzones leapt immediately to mind but I had ricotta and mozzarella and of course, flour and yeast so I thought I'd give it a shot. I am glad I did, it was so good! Slightly more upscale and subtle and the usual calzone.

I discovered the baking the eggplant trick when I was developing recipes for my upcoming cookbook and it really does result in a velvety texture in the final dish. The fennel stays somewhat crisp but not so crisp that when you bite into it the fennel falls out of the calzone and burns your chin.

An Excellent Eggplant Pasta

Ingredients:
1 3/4 to 2 lb cubed eggplant
28 oz canned crushed tomato
14 oz canned diced tomato
4 cloves garlic, minced
1 large cubanelle pepper, diced
1 red onion, diced
3 tablespoons minced oregano
3 tablespoons minced basil
1 tablespoon olive oil
freshly ground black pepper


1 lb pasta (I used cavatappi aka cellentani)
shredded fresh mozzarella (about 1/2 cup)
grated Parmesan (about 1/2 cup)

Directions:
Preheat oven to 350. Meanwhile, cook the pasta until almost al dente. Drain and set aside. Place the eggplant into colander. Sprinkle with salt. Allow to sit and drain for about 10 minutes then rinse it off thoroughly. In a large pot, heat the oil. Add the onion, pepper and garlic. Saute over low heat until the onion is soft. Add the eggplant and saute for 2 minutes. Add the tomatoes and spices. Cook until most of the liquid has evaporated, stirring occasionally, about 15 minutes. Stir into the pasta. Pour the mixture into a 13x9 baking dish. Sprinkle with a layer of mozzarella and Parmesan. Bake for 20 minutes or until hot and bubbly.

Note: It is important to salt the eggplant and make sure the liquid in the sauce is mostly evaporated or the dish will be unappetizingly wet and soggy; eggplant gives off a lot of liquid. Resist the temptation to skip either of these steps.

My thoughts:

This one of those "more than the sum of its parts" recipes. I thought it would be good (frankly, I was just happy to use up this enormous eggplant I had) but it turned out to be so great I had to share it with you. The simmering and baking of the eggplant made it velvety smooth and silky creamy without even a hint of bitterness or stringy texture. It was like a whole new vegetable. The cubanelle pepper added a fresh tasting yet subtle spice that worked well with the red onion and tomatoes. I am honestly contemplating never making a red sauce without cubanelle peppers again. Reducing the sauce really concentrated the flavor and took it to a level of deliciousness not always found in baked pasta dishes where people often look for meat or cheese for flavor. I didn't want to leave cheese completely behind but it only needed a light sprinkling to bump it over the top and towards pasta bake perfection.

After eating this I realized one could sort of think of it as a healthier version of eggplant Parmesan, the eggplant isn't breaded and fried but there is that wonderful mix of eggplant, sauce and cheese that is so comforting. This time of year, who couldn't use a cozy new dish to add to their repertoire?

Turkey & Pea Risotto

Ingredients:
5 cups turkey stock
2 1/2 cups diced turkey breast
1 cup frozen peas
1 onion, finely chopped
1 stalk celery, diced
1 carrot, diced
2 tablespoons olive oil
2 cups Arborio rice
1/3 cup grated Parmesan
1/3 cup grated smoked Gouda
1 1/2 tablespoons olive oil
1 tablespoon butter
salt
pepper


Directions:
In a saucepan, bring the broth to a simmer. Heat oil and butter in a large saucepan Saute the onion, celery and carrot until softened. Add the rice and saut� for 2-3 minutes, stirring continually. Add the broth a 1/2 cup at a time, stirring continuously, and waiting until the liquid is absorbed before each addition. When you are about half way through the broth, add the peas and turkey to the rice. Continue to add broth and stir. When the risotto is creamy and the rice is al dente remove from heat and stir in the cheeses.

My thoughts:

Can you get any homier than risotto? It is just so creamy (without actually using cream!) and warm-perfect for cold weather. I love adding meat and vegetables to risotto to make it a filling one dish meal. This version has peas and turkey stirred in at at the end to give it a really fresh flavor. The small amount of smoked Gouda gives it a richness without being overpowering. This risotto reminded me of those old fashioned turkey and rice casseroles with the gravy but is much lighter and has brighter flavors. Perfect for post-Thanksgiving when you want to use up the leftover turkey (and probably have peas and carrots on hand) but don't feel like making a big, fussy meal.

Green Bean Risotto

Ingredients:
5 cups chicken or vegetable stock
1 2/3 to 2 cups diced green beans
3/4 cup chopped crimini mushrooms
2 large shallots, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
2 cups Arborio rice
1/3 cup Parmesan, grated
1 1/2 tablespoons olive oil
1 tablespoon butter
salt
pepper


Directions:
In a saucepan, bring the broth to a simmer. Heat oil and butter in a large saucepan Saute the mushrooms, salt, pepper, garlic and shallot until lightly caramelized. Add the rice and saut� for 2-3 minutes, stirring continually. Add the broth a 1/2 cup at a time, stirring continuously, and waiting until the liquid is absorbed before each addition. When you are about half way through the broth, add the green beans to the rice. Continue to add broth and stir. When the risotto is creamy and the rice is al dente remove from heat and stir in the Parmesan.

My thoughts:

Risotto is the ultimate 20 minute meal. It is quick, easy and infinitely adaptable. I had some "French-style" green beans that I didn't want to use as simply a side dish that ended up being an inspired choice for the risotto. They stayed crisp and added a lot of fresh flavor and texture interest to the creamy risotto.

The next day I made arancini di riso with the leftovers and instead of placing cheese in the middle, I used a cube of smoked ham. It was a delicious and easy lunch.

Baked Spaghetti

Ingredients:
1 lb spaghetti
28 oz canned crushed or ground tomatoes
28 oz canned diced tomatoes
3 cloves garlic, minced
2 small to medium carrots, diced
1 jarred whole pimiento, diced
1 onion, diced
2 tablespoons olive oil
1 tablespoon basil, finely chopped
1 tablespoon oregano, finely chopped
1 tablespoon Italian parsley, finely chopped
1 tablespoon balsamic vinegar
1 tablespoon tomato paste


bread crumbs
grated Parmesan

Directions:
Preheat oven to 350. If you'd like, break the spaghetti in half. Cook the spaghetti according to package instructions until just barely al dente. Drain and set aside. In a large skillet, heat the olive oil. Add the onions and carrots. Saute over low heat until the onions are translucent. Add the garlic and pimiento. Saute until fragrant. Add the tomatoes and herbs and cook, stirring occasionally, on low until it thickens-about 10 minutes. Stir in the spaghetti. Pour into a olive oiled casserole dish. Sprinkle with bread crumbs and Parmesan. Bake covered for 15 minutes then uncovered for an additional 10 or until piping hot.

Yield: about 6 servings

My thoughts:

Although I am no stranger to baked pasta dishes, baked spaghetti was never on my radar until I began noticing it being made on several British television shows. Not cooking shows, just regular dramas. Invariably, someone would be pulling out a casserole of baked spaghetti at some point during the series. I honestly don't know if this is some sort of typical British dish (my research turned up nothing definitive) but after seeing it for the fifth or sixth time, it really started to look good. I am actually not a fan of spaghetti, preferring other pasta shapes, but when baked it takes on a different texture and sticks together in away that I enjoyed more than the usual worm-like slippery strands. Of course I have no way of knowing what went into those TV casseroles but I do know that this is one tasty pasta bake. The balsamic vinegar adds a fruitiness that complements the the touch of sweetness that the carrot and pimiento lend, which in turn melds with the herbs and tomato to create an complex tastying yet easy and totally comforting sauce. Perfect for those first chilly nights of fall.

Parmesan-Caper Potato Salad

1 1/2 lb red skin potatoes, diced

for the dressing
1/3 cup Parmesan garlic marinade
1/3 cup diced green onion
3 tablespoons mayonnaise
2 tablespoons finely grated Parmesan
1 1/2 tablespoons nonpareil capers
salt
pepper


Directions:
In a large pot, boil the potatoes until fork-tender. Drain. Whisk together the dressing ingredients in a small bowl. Drizzle dressing over still slightly warm potatoes, toss to coat.

My thoughts:

This is one of those recipes where it is almost insulting how good it is when it was made with so little effort. The Parmesan melts a bit and infuses each bite with cheesy flavor. Using the Parmesan-garlic marinade eliminates the need to make a complicated dressing and highlights the fresh Parmesan flavor. I love capers and would put them in anything but they are especially tasty in this salad, adding a salty note that goes great with the cheese and onion. Simple, easy and fresh tasting. What more could you ask from a summer salad?

Radish Pesto Potato Salad

Ingredients:
1 1/2 lb red skin potatoes, diced
1 bunch radishes, greens attached
1 shallot
1 clove garlic
1/4 cup toasted pinenuts
3 tablespoons grated Parmesan
2 tablespoons olive oil
salt
pepper

Directions:
Halve and slice the radishes. Place the greens, nuts, shallot, garlic, oil, cheese, salt and pepper in a blender or food processor. Pulse until smooth. Boil the potatoes in salted water until fork-tender. Drain the potatoes. Toss the radishes and potatoes together. Drizzle with pesto, toss to evenly distribute.

My thoughts:

Radish leaves are perfectly edible. They have the peppery bite that you would expect but they are mild enough to use in a salad. Since radishes are in season right now, it is easy to find radishes with their leaves still attached. Look for leaves that are still crisp with no bruising. Anyway, they are so tasty, I felt bad about tossing them out but I didn't have any other salad ingredients (besides whole radishes, obviously) so I decided to make a pesto. Since we had just had pasta, I tossed with some potatoes instead. The result? A creamy potato salad with no mayo but lots of fresh flavor.

Garlic Breadsticks

Ingredients:
2 3/4 cups flour
3/4 cup milk
1/4 cup water
2 tablespoons butter
1 teaspoon sugar
3/4 teaspoon salt
1/4 oz active dry yeast
1/4 teaspoon garlic powder

topping:
3 tablespoons melted butter
1 teaspoon garlic powder
1/2 teaspoon salt

optional: grated Parmesan

Directions:
Stir together the milk, water, butter and salt in a saucepan. Bring to a boil then remove from heat and allow the mixture to cool to lukewarm.

In a large bowl, whisk together the flour, 1/4 teaspoon garlic powder, sugar and yeast. Pour in the milk mixture and stir until the dough starts to come together, adding more water of the mixture looks dry or more flour if the mixture looks wet. If you have a stand mixer, use the dough hook to mix for about 8 minutes. If not, knead the dough on a floured surface for about 10 minutes. Place the dough in a greased bowl. Cover with a towel and wait until it has doubled in size, about 1 hour. Punch down the dough and divide into 6 even portions. Roll each between your hands until a smooth, approximately 8 inch long tube forms. Place on a lined baking sheet. Allow to rise 20 minutes (they should double in bulk) then gently stretch them out to slightly increase their length.


Cover the breadsticks with the towel again and set aside for 20 additional minutes minutes. Meanwhile, preheat the oven to 400. Whisk together the butter, garlic powder and salt. Brush generously onto the tops of the rolls. Bake for about 15 minutes or until golden brown on both the top and the bottom and when tapped, they sound hollow. Immediately sprinkle with Parmesan, if desired.

My thoughts:

I had never made breadsticks before but once I started thinking about them I couldn't get them out of my head. So I set out to make as simple yet satisfying a breadstick recipe that I could and this is what I ended up with. I must say, these are some great breadsticks. Easy to make, soft on the outside with a solid crust and a garlic flavor that isn't too overpower but isn't weak either. They are lovely dipped in a tomato based sauce or as a side dish to any meal.

Butternut Squash & Swiss Chard White Lasagna

Ingredients:
1 medium to large butternut squash, sliced lengthwise and seeds removed
1/4 cup Parmesan
1 lb lasagna noodles
olive oil

for the filling:
1 large bunch Swiss chard, chopped
1 medium onion, diced
15 oz ricotta cheese
1 tablespoon olive oil
1 teaspoon chopped fresh sage
1 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon nutmeg


for the sauce:
3 cups milk
3 tablespoons grated Parmesan
3 tablespoons butter
3 tablespoons flour
2 cloves garlic, minced
salt
white pepper




Directions:
Preheat oven to 400. Brush the butternut squash with the additional olive oil. Place cut side down on a parchment lined baking sheet. Bake for 30-40 minutes or until fork tender. Allow to cool slightly. Scoop out the insides. Mash. It should yield about 3 1/2 to 4 cups of squash. Set aside.


Meanwhile, cook the noodles according to package instructions. Drain and arrange in a single layer on baking sheets until ready for use.

For the filling: Heat the oil in a large skillet. Saute the onion until fragrant, then add the chard and sage. Saute until the chard is soft. Allow to cool slightly then combine with the ricotta, nutmeg, salt, pepper and paprika.



For the sauce: In a medium pan, melt the butter. Add the flour along with a sprinkle of salt and pepper, garlic and whisk until smooth. Add the milk and whisk together until slightly thickened. Stir in Parmesan.

To assemble: Preheat oven to 375. Spread some sauce on the bottom of a 9x13 inch pan. Top with noodles then layer with a layer of squash then the chard-ricotta mixture and drizzle with sauce.



Repeat until the pan is full, then top with a final layer of noodle, the remaining sauce and Parmesan.



Bake covered for 30-40 minutes or until bubbly. Allow to sit about 5 minutes before slicing and serving.



Spring this recipe!

My thoughts:

I had never made a non-tomato based lasagna until this one but it turned out really well! I just sort of made it up as I went along to use up some Swiss chard I didn't have earmarked for anything special and a butternut squash I've had for ages but the flavors came together wonderfully. It is a great way to use seasonal ingredients in different way than they are normally found. It also freezes well.



Note: To cut down on some of the prep time you could roast the squash the night before and just let it warm up a bit while you make the sauce before spreading. However, the squash roasting is pretty hands off so it is easy to do that while you are making the cheese mixture.

I don't buy into the whole "no boil" lasagna noodles are just as good as the regular kind propaganda at all. It doesn't take that long to boil them and you will be in the kitchen anyway so why not just boil the noodles? I have had success freezing boiled lasagna and large shell shaped pasta for future use. I just freeze them in a single layer before transferring them to a freezer container

Baked Ziti with Rapini and Chicken Meatballs

Ingredients:
1 lb ziti, cooked to package instructions

cheese mixture:
15 oz ricotta
1/4 cup shredded Italian cheese
10 oz rapini, chopped and steamed
1/4 teaspoon nutmeg
1 egg

sauce:
1 small onion, chopped
2 cloves garlic, chopped
28 oz canned ground tomatoes
1 tablespoon olive oil
1 tablespoon butter

meatballs:
1 lb ground chicken
1 slice sandwich bread, crusts removed
1/3 cup milk
1/4 cup grated Italian cheese*
1/4 cup chopped fresh basil
1 tablespoon red wine vinegar
1 tablespoon olive oil
1 egg
1/2 onion, minced
matzo meal or bread crumbs
salt
pepper

Directions:
Preheat oven to 350. In a medium bowl, mix together the cheese mixture ingredients. Set aside. In a large skillet, heat the butter and olive oil. Saute the onion and garlic until softened and fragrent. Add the tomatoes and simmer on low. Meanwhile, put the milk and the bread in a saucepan, heat low. Mash bread with fork after it has absorbed all milk. Remove from heat and cool. In a bowl, knead together the chicken, basil, onion, vinegar, egg, olive oil, cheese and the bread/milk mush, salt and pepper. Pour the matzo meal in a shallow bowl. Shape the meat into medium sized balls and roll all sides in the matzo meal. Place on a broiler pan and broil, turning once, until pretty much cooked through. Place the meatballs in the sauce and continue to simmer about 5 minutes. Toss the cooked pasta and the sauce together. Pour half of the mixture in a 13x9 baking dish. Dot with cheese filling. Top with remaining sauce. Sprinkle with additional shredded cheese if desired. Bake, covered in foil, for about 10 minutes, then remove the foil and cook an additional 10 minutes or until bubbly.



*I actually used this which is a mixture of Mozzarella, Provolone, Parmesan, Fontina, Romano and Asiago but any one of those cheese would work well.

My thoughts:

This is the latest result of my baked pasta tinkering. We had a pound of ground chicken I wanted to use and thought it might be fun to make meatballs. The great thing about ground chicken is that it is really easy to flavor with herbs and sauces and it is much lighter tasting than even really low fat ground beef.

Tossing the meatballs into a baked pasta dish was a stroke of genius, a nice change from our usual but not more time consuming or fussy. I also liked that if I didn't want a lot of meat, I could just take less meatballs since the meat wasn't evenly distributed in the sauce. Perfect if you live in a household where some people are more meat eaters than others. We love, love rapini and adding it to the dish makes this a one-dish meal.

The recipe is also very budget friendly-it easily feeds 4-6 and uses simple, inexpensive ingredients. Ground chicken is only about $2.50lb and you can't get more affordable than a dish that incorperates dried pasta and canned tomatoes.

This dish also reheats exceptionally well the next day.

Heirloom Tomato and Spaghetti Strata

Ingredients:
8 eggs, beaten
4 strips of cooked, crisp bacon, crumbled
3 1/2 (loose, not packed) cups cooked spaghetti
1 cup cherry tomatoes
1/2 cup basil, chopped
1/4 cup grated Parmesan cheese
pepper


Directions:
Preheat oven to 425. Grease an 8x8 pan. In a small bowl, stir together eggs, pepper, basil, cheese, bacon, and tomatoes. Place the spaghetti in the pan, pour the egg mixture over the pasta. Bake for 30 minutes. Cut into slices and serve hot.



Yield: about 6 servings

My thoughts:

This is a great way to use up any leftover spaghetti that you might have from when you were making, say grilled spaghetti and meatballs and you accidentally made the whole box of spaghetti. Who wants to make a fresh sauce for just a few ounces of already cooked spaghetti? Not me. Instead, I turned them into a tasty and filling breakfast that only takes 30 minutes minutes to make and is a pleasant change from a scramble or omelet. And it solved my "what to do with all those cherry (or in this case, Juliet and Yellow Pear) tomatoes my garden is overflowing with" problem. Another plus is that since this strata is made with pasta and not bread, it doesn't need to be made the day before.

Note: the leftovers actually reheat really well the next day. Just heat in the oven or microwave.

Deconstructed Spaghetti and Meatballs

1 1/2 lb lean ground beef*
2 to 3 lb tomatoes**
1/3 cup bread crumbs
3 tablespoons freshly grated Parmesan cheese
3 tablespoons chopped basil
1 small onion, grated
1 egg
1 cup fresh ripe tomatoes
salt
pepper


3/4 lb cooked, hot spaghetti
extra chopped basil
olive oil

Directions:
In a bowl, knead together the meat, onion, basil, egg, olive oil, cheese, the breadcrumbs, salt and pepper. Do not squeeze. When thoroughly combined, form in to 2 inch meatballs. Thread on (soaked) skewers alternating with tomatoes. Brush the tomatoes and meatballs with oil. Alternately, do not use skewers and place the the meat and tomatoes on a grill pan. Place on the grill and cook, turning so they cook evenly. Grill until the meatballs are cooked through, about 15-20 minutes. Toss together the spaghetti and basil. Top with the meatballs and tomatoes, mashing the tomatoes slightly before serving.

*Be careful that the meat doesn't have too high of a fat content or there will be flare ups and broken meatballs. That's why I call for lean ground beef and not a mixture of other meats or a higher fat ground.



**Choose tomatoes that are about the same size as your meatballs for best results. I used the moderately sized "Fourth of July" variety.

My thoughts:

It was a little tricky maneuvering the meatballs around on the grill but it was worth it. Roasted tomatoes are just so tasty and sweet they don't need more than a slight mashing to make a delicious tomato sauce. And really, the novelty of making spaghetti and meatballs on the grill is high and the results tasty, so why not give it a try?

Pea Shoot Pesto

Ingredients:
1/4 lb fresh, young pea shoots
1 bunch Spring onion, chopped
1/3 cup Parmesan cheese
1/3 cup olive oil
1/4 cup toasted pinenuts
salt
pepper


to serve:
1 lb hot cooked pasta
3/4 lb peeled, steamed shrimp (optional)
garnish: additional pea shoots

Directions:
Place the pea shoots, onion, cheese, olive oil, pinenuts salt and pepper in a food processor or blender, pulse until a thick paste forms. Toss with 1 lb cooked pasta, additional pea shoots and shrimp.

Yield: about 4 servings

My thoughts:

You can't get a quicker meal during the warm weather months than pesto. In this version, verdant pea shoots (or pea greens or pea vines depending on what you want to call them) combine with the Spring onions to create the freshest tasting pesto I've ever had. It is mild but intensely flavorful. The shrimp isn't 100% needed, but they do add a little texture interest (and little bursts of flavor!) to the dish.




Quick notes about the ingredients:
Pea shoots or pea greens are the top parts of the pea plant. For this dish, use only young, tender shoots. More mature (and fibrous) pea shoots (often found in Asian markets) need to be cooked before eating. Pea shoots taste sort of like the pod part of snow peas.

Spring onions have a larger, more rounded and defined bulb than green onions or scallions, but either of those would be an adequate substitute if Spring onions are unavailable.