Baked Ziti with Sausage

Servings: 8
Preheat: 425
Prep Time: 1 hour
Source: https://www.onceuponachef.com/recipes/baked-ziti-with-sausage.html

This dish is a MAJOR family pleaser. It’s similar to meat lasagna but without the fuss, easy enough for a weeknight but also special enough for company, and it makes a great prep-ahead potluck dish.

Ricotta cheese is a traditional addition to baked ziti, but I leave it out because it has a tendency to get dry and grainy when baked. I use heavy cream to add richness instead. As for the mozzarella, I recommend buying whole milk mozzarella (the kind in plastic-wrapped bricks sold in the dairy case) and shredding it yourself. It has a somewhat rubbery texture that’s easy to shred and melts beautifully. Pre-shredded mozzarella is tossed with anti-caking agents, so it doesn’t melt as nicely. And fresh mozzarella is best suited for salads, as it doesn’t melt well. Finally, many grocers sell bulk Italian sausage, which is simply ground sausage without the casings. If you can’t find it, you can ask your butcher to take the meat out of the casings or do it yourself.

Make Ahead: This dish can be assembled and refrigerated, covered, up to 2 days in advance. Since the dish will be cold, the baking time will need to be increased. To bake, cover tightly with aluminum foil and place in a 425°F oven for 25 minutes, then uncover and bake for another 10 to 15 minutes, or until the cheese is lightly browned and the pasta is hot throughout.

Freezer-Friendly Instructions: The dish can be frozen unbaked. When you’re ready to cook it, defrost in the refrigerator for 24 hours, then proceed with the Make Ahead instructions above.

Ingredients: 

1 lb ziti noodles
1.5 lbs ground spicy or sweet Italian sausage (or removed from casings)
4 cloves garlic, minced
1 (28-oz) can crushed tomatoes
1 teaspoon salt
1-1/2 teaspoons sugar
1/4 teaspoon crushed red pepper flakes
1 cup heavy cream
1/2 cup grated Pecorino Romano (or Parmigiano Reggiano) cheese
1/3 cup chopped fresh basil, plus more for serving
8 oz whole milk mozzarella cheese, shredded (about 2 cups)

Directions: 

Bring a large pot of salted water to a boil. Cook the ziti according to the package directions for very al dente, about 7 minutes. (It will continue to cook in the oven so you want to under cook it just a bit.) Drain and add the pasta back to the pot. Set aside.

Preheat the oven to 425°F and set the oven rack in the middle position.
Heat a large sauté pan (preferably nonstick) over medium-high heat. Crumble the sausage into the pan and cook, breaking apart with a wooden spoon, until lightly browned and just cooked through, 5 to 6 minutes. Use a slotted spoon to transfer the cooked sausage to a plate. Drain all but 1 tablespoon of the fat from the pan and set over low heat (if you don’t have enough fat in the pan, add a tablespoon of olive oil). Add the garlic and cook, stirring constantly with a wooden spoon, until soft but not browned, about 1 minute. Add the crushed tomatoes, salt, sugar and red pepper flakes and simmer, uncovered, for 10 minutes.

Add the heavy cream, 1/3 cup of the Pecorino Romano, cooked sausage, and basil to the pan; stir until evenly combined. Carefully pour the contents of the sauté pan into the large pot with the pasta and gently stir to combine. Spoon half of the mixture into a 9 x 13-inch baking dish. Sprinkle with half of the shredded mozzarella and half of the remaining Pecorino Romano. Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella and Pecorino Romano. Transfer to the oven and bake, uncovered, until the cheese has melted and browned, 15 to 20 minutes. Sprinkle with more basil and serve.

mushroom barley soup

Servings: 8
Preheat: 0
Prep Time: 2.5 hours
Source: https://toriavey.com/toris-kitchen/mushroom-barley-soup/

Robust and flavorful deli-style soup. Chicken or vegetarian broth.

Ingredients: 

3 quarts chicken or mushroom stock (low sodium okay)
1 1/4 cups pearl barley
2 bay leaves
6 dried shitake mushrooms
1/4 cup extra virgin olive oil, divided
1 large onion, chopped
1 cup chopped celery, including leaves
1 cup peeled and chopped carrots
2 cloves crushed garlic
1 lb white mushrooms, scrubbed and sliced
Salt and pepper

Directions: 

Pour chicken or mushroom stock into a large stockpot and bring to a boil. Stir in the barley, add the bay leaves, then reduce heat and simmer uncovered. Set your timer for 2:15 (2 hours 15 minutes) starting now.

While the soup simmers, place dried mushrooms in a separate small saucepan. Add 3 cups of water to the saucepan and bring to a boil over high heat. As soon as the water boils, remove saucepan from heat and let the mushrooms soak for 20 minutes.

Drain the mushroom water by straining it through a coffee filter (use a mesh strainer or colander to hold the filter). Reserve the mushroom water.

Chop the soaked, softened mushrooms into small pieces and reserve.

Heat 2 tbsp olive oil in a large skillet over medium high heat. Add the onion to the skillet and sauté till softened.

Add the celery and carrots and sauté for 5 more minutes till everything is browning and starting to caramelize.

Add the soaked chopped dried mushroom pieces and crushed garlic, sauté for 2 more minutes. Your kitchen should smell really good right about now!

Scrape up any brown bits from the bottom of the skillet. Pour the strained mushroom broth into the skillet, bring to a boil, stir. Cook for 2 more minutes till mixture is hot and bubbly. Add the contents of the skillet to the simmering stockpot with the broth and barley.

Without rinsing the skillet, heat 1 tbsp of olive oil over medium high heat, tilting to coat the bottom of the pan. Spread half of the sliced white mushrooms in a single layer at the bottom of the skillet. Sprinkle them with salt and pepper and turn heat to high. Let the mushrooms sear without stirring.

After 2 minutes, stir the mushrooms continuously for another 1-2 minutes until they are seared golden brown and shrink to about half their size.

Pour the seared mushrooms into the soup pot. Heat the last 1 tbsp olive oil in the skillet and repeat the process for the remaining mushrooms. Add the rest of the seared mushrooms to the soup pot, stir to blend all ingredients.

Reduce heat to a low simmer. Let the soup cook uncovered until your timer goes off (2 hours 15 minutes total cooking time), or until the barley is completely tender and the soup is nicely thickened. Add water during the simmer if the soup becomes overly thick. At the end of cooking, season with salt and pepper to taste. Serve hot.

Shrimp Creole

Servings: 4
Preheat: 0
Prep Time: 1 hour
Source: Adapted from the 1975 edition of the New Orleans Cookbook Paperback by Rima and Richard Collin

Ingredients: 

2/3 C oil
1/2 C flour
1 3/4 thinly sliced scallions
1/3 C celery
1 C onion, chopped
1/2 C chopped green pepper
4 tsp minced garlic
3 Tbs parsley
16 oz can Italian style whole peeled tomatoes, drained
8 oz can tomato sauce
1 Tbs chives
4 Tbs dry red wine
4 bay leaves
6 whole allspice
2 whole cloves
2 tsp salt
3/4 tsp pepper
1/2 tsp cayenne
1/4 tsp chili
1/4 tsp mace
1/4 tsp dried basil
1/2 tsp dried thyme
4 tsp lemon juice
2 C water
2 lb raw shrimp, cleaned

Cooked rice

Directions: 

In a 6-8 quart pot, heat the oil and gradually add the flour, stirring constantly. Continue stirring over low heat until the roux is medium brown or the color of peanut butter. Remove from the heat. Add the fresh vegetables and parsley to the roux, mix well, reduce heat to low, and cook, stirring constantly until the vegetables begin to brown. Mix in the canned tomatoes and sauce, chives, wine, seasonings, and lemon juice.

Raise the heat and bring to a low boil. Add water and bring to a boil again, mixing thoroughly. Simmer for approximately 45 minutes. Add the shrimp and allow to come to a low boil again, then cover, reduce heat, and simmer for another 20 minutes (seems excessive to me). Remove pot from the heat and allow to stand 10 minute prior to serving. Serve with rice.

Chicken Jumbalaya

Servings: 6
Preheat: 0
Prep Time: 2 hours
Source: Adapted from the 1975 edition of the New Orleans Cookbook Paperback by Rima and Richard Collin

Ingredients: 

2 Tbs oil
1 fryer (3-4 lb). Cut up thighs in two, breast halves into 4, and remove small winglet
4 C chopped onio
3/4 C chopped green pepper
3/4 C thingly sliced scallion tops
1 Tbs finely minced garlic
3 Tbs parsley, chopped
1/2 C ham, cut into 1/2-inch cubes
1 lb pork, cut into 1/2-inch cubes
6 Creole/Andouille sausage, sliced into 1/2-inch disks
1 1/2 tsp table salt
1/2 tsp ground pepper
1/2 tsp chili powder
2 who bay leaves, crushed
1/4 tsp dried thyme
1/8 tsp ground cloves
1/8 tsp fresh grated nutmeg
1 1/2 C long grain rice
2 1/4 C water

Directions: 

Heat oil in a 7-8 quart pot at high temperature. Brown the chicken parts on all sides. Remove from pot, leaving oil behind.

Saute vegetables, parsley, ham, and pork in pot. Reduce heat to medium and cook, stirring frequently for approximately 15 minutes until the vegetables are softened, and perhaps browned.

Add the sausage and seasoning and continue cooking for 5 minutes, then add in browned chicken pieces, rice, and water. Mix gently.

Raise the heat to high and bring to a boil. Cover pot and reduce heat to very low. Cook for approximately 45 minutes with cover on, stirring occasionally, until rice is cooked. Uncover the pot during the last 10 minutes of cooking and raise heat to medium. Stir gently as rice dries out.

Vegetarian Carbonara With Spinach

Servings: 4
Preheat: 0
Prep Time: 30 minutes
Source: https://cooking.nytimes.com/recipes/1019816-vegetarian-carbonara-with-spinach?utm_source

This spinach-laden carbonara deviates from the standard by nixing two of its leading ingredients: custardy egg yolks, which create its silky texture, and cured meat, which delivers its salty punch. This egg-free version uses a combination of butter and starchy pasta cooking water to give the sauce body. A sprinkle of grated smoked Provolone or Gouda adds a bit of the earthy flavor that traditionally comes from guanciale or pancetta. The final coup? Adding greens: One entire pound of baby spinach may look like a gargantuan amount, but it wilts right into the pasta. Most importantly, don’t be shy with the black pepper: It adds a necessary dose of spice and heat.

Ingredients: 

3 tablespoons extra-virgin olive oil
1 cup finely chopped onion
5 cloves garlic, thinly sliced
1 pound spaghetti
Salt and pepper
2 tablespoons unsalted butter
1 pound fresh baby spinach
Red-pepper flakes, to taste (optional)
¾ cup grated Parmesan (2 1/2 ounces)
1 tablespoon fresh lemon juice
½ cup grated smoked Provolone or Gouda (1 1/2 ounces)

Directions: 

Heat the oil in a large nonstick skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until light golden, about 5 minutes.

Meanwhile, cook the pasta in a pot of salted boiling water until al dente. Reserve 2 cups cooking water and drain the pasta. Return the pasta and reserved cooking water to the pot and heat over low. Add the butter and onion-garlic mixture and cook, stirring constantly, until most of the liquid is absorbed and sauce is slightly thickened, 3 to 5 minutes. Add the spinach, season with salt, plenty of pepper and red-pepper flakes, if using, and stir until spinach is wilted. Stir in the Parmesan and lemon juice; season with salt and pepper.

Divide the pasta among 4 bowls and top each with 2 tablespoons smoked cheese. Finish with more black pepper, if desired.

Crab Louie

Servings: 4
Preheat: 0
Prep Time: 1 hour
Source: https://www.foodandwine.com/recipes/crab-louie

The dressing is excellent.

Ingredients: 

DRESSING
1 cup mayonnaise
3 tablespoons ketchup
1 tablespoon sweet pickle relish
1 tablespoon fresh lemon juice
1 garlic clove, minced
1 teaspoon Tabasco
1/2 teaspoon Worcestershire sauce
1/4 teaspoon sweet smoked paprika
1/4 teaspoon chili powder
Salt and freshly ground pepper

SALAD
3/4 pound asparagus
Two 6-ounce romaine hearts, cut crosswise
1/2 inch thick
One 6-ounce seedless cucumber, thinly sliced or cut into spears
4 large radishes, thinly sliced
4 medium tomatoes, cut into wedges (optional)
4 hard-cooked eggs, cut into wedges
1 pound crabmeat, preferably Dungeness

Directions: 

In a bowl, whisk the mayonnaise with the ketchup, relish, lemon juice, garlic, Tabasco, Worcestershire sauce, paprika and chili powder and season with salt and pepper. Let stand at room temperature for 15 minutes.

In a medium saucepan of boiling salted water, cook the asparagus until just tender, 3 minutes. Drain and cool.

Arrange the romaine, cucumber, radishes, tomatoes, eggs and asparagus on a platter. Top with large chunks of the crabmeat and serve, passing the dressing at the table.

Cheesecake Brownies

Servings: one 9 inch or 8 inch square pan
Preheat: 350
Prep Time: 
Source: David Lebovitz – Adapted from Ready for Dessert. If you like higher brownies, use an 8 inch pan

Fabulous brownies – chocolate and cream cheese

Ingredients: 

For the brownies
6 tablespoons (85g) unsalted butter, cut into pieces
4 ounces (115g) bittersweet or semisweet chocolate, chopped
2/3 cup (130g) sugar
2 large eggs, at room temperature
1/2 cup (70g) flour
1 tablespoon unsweetened cocoa powder, natural or Dutch process
1/8 teaspoon salt
1 teaspoon vanilla extract
1/2 cup (80g) chocolate chips

For the cheesecake topping
8 ounces (225g) cream cheese, at room temperature
1 large egg yolk
5 tablespoons (75g) sugar
1/8 teaspoon vanilla extract

Directions: 

1. Line a 9-inch (23cm) or 8-inch (20cm) square pan with foil, making sure it goes up all four sides. Use two sheets if necessary. Mist with non-stick spray or grease lightly.
2. Preheat oven to 350 degrees (180C).
3. In a medium saucepan, to make the brownie batter, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and beat in the 2/3 cup (130g) sugar, then the eggs.
4. Mix in the flour, cocoa powder and salt, then the vanilla and chocolate chips. Spread evenly in the prepared pan.
5. In a separate bowl for the cheesecake topping, beat together the cream cheese, the yolk, 5 tablespoons (75g) of sugar, and vanilla until smooth.
6. Distribute the cream cheese mixture in eight dollops across the top of the brownie mixture, then take a dull knife or spatula and swirl the cream cheese mixture with the chocolate batter. Rap the pan on a countertop a few times to let the batter and swirl settle together.
7. Bake until the batter in the center of the pan feels just set, 35 to 40 minutes.

Let cool, then lift the brownies out holding the foil and peel it away. Cut the brownies into squares.
Storage: These cheesecake brownies will keep in an airtight container for a couple of days. They also freeze well for up to two months. I recommend freezing them individually so you can remove them one at a time.

Persimmon Bread

Servings: Two 9-inch (23cm) Loaves
Preheat: 350
Prep Time: 
Source: David Lebovitz / James Beard

Using the higher amount of sugar will produce a moister and, of course, sweeter bread.Adapted from Beard on Bread by James Beard.

Fabulous around Thanksgiving with really soft persimmons

Ingredients: 

3 1/2 cups sifted flour
1 1/2 teaspoons salt
2 teaspoon baking soda
1 teaspoon ground nutmeg
2 to 2 1/2 cups sugar
1 cup melted unsalted butter and cooled to room temperature
4 large eggs, at room temperature, lightly beaten
2/3 cup Cognac, bourbon or whiskey
2 cups persimmon puree (from about 4 squishy-soft Hachiya persimmons)
2 cups walnuts or pecans, toasted and chopped
2 cups raisins, or diced dried fruits (such as apricots, cranberries, or dates)

Directions: 

1. Butter 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess.
2. Preheat oven to 350ºF (180ºC) degrees.
3. Sift the first 5 dry ingredients in a large mixing bowl.
4. Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins.
5. Bake 1 hour or until toothpick inserted into the center comes out clean.

Cranberry Upside down Cake

Servings: 8
Preheat: 350
Prep Time: 1 hour
Source: Alice Waters

Fabulous cake for Thanksgiving. Bake 25 to 30 minutes.

Ingredients: 

For the topping:

4 tablespoons ( 1/2 stick) unsalted butter

3/4 cup brown sugar

9 ounces (2 2/3 cups) fresh cranberries

1/4 cup fresh orange juice

For the batter:

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

8 tablespoons (1 stick) unsalted butter, at room temperature

1 cup sugar

1 teaspoon vanilla extract

2 eggs, separated

1/2 cup whole milk

1/4 teaspoon cream of tartar.

Directions: 

1. To prepare topping: In a 9-inch round cake pan over low heat, melt butter and add brown sugar. Stir sugar until it dissolves, swirling pan to coat bottom. When sugar starts to caramelize, remove pan from heat and allow to cool.

2. In a small bowl, combine cranberries and orange juice. Toss to coat berries well. Spread berries evenly in pan, and sprinkle with any juice remaining in bowl. Set pan aside, and prepare the cake batter.

3. To prepare batter: Preheat oven to 350 degrees. In a large mixing bowl, sift together flour, baking powder and salt. Set aside.

4. Using an electric mixer, cream butter with sugar until pale, light and fluffy. Add vanilla, and beat in egg yolks one at a time, scraping bowl once or twice. Add flour mixture alternately with milk, ending with dry ingredients. Set batter aside.

5. Using electric mixer, whisk egg whites with cream of tartar just until whites are stiff enough to hold a slight peak. Fold whites into batter 1/3 at a time. Spoon batter into prepared pan, and spread it evenly over cranberries. Bake until top is browned and cake pulls away slightly from edges of pan, 25 to 35 minutes. Let cake cool for 15 minutes before turning onto cake plate. Serve with slightly sweetened whipped cream, flavored, if desired, with orange liqueur.

Pasta Puttanesca

Servings: 4
Preheat: 
Prep Time: 30 minutes
Source: https://www.davidlebovitz.com/recipe/pasta-puttanesca-recipe/

Use canned plum tomatoes if you can. Fresh tomatoes don’t lend the same flavor to this pasta. To get them to the right consistency for the tomato puree called for in the recipe, remove them from the can and crush them with a fork or by hand. Also note that the sliced garlic is added to the oil cold. If you add minced garlic to hot oil, it can burn very quickly.I always rinse capers, whether they are salt-packed or in brine. Then I squeeze them dry before using them. The brine has particular flavor that, to me, distracts from the capers. If using salt-packed anchovies, those should be rinsed as well. Anchovies packed in oil don’t need to be rinsed.You can start the pasta before you begin making the sauce, although if making this for the first time, it’s probably easier to make the sauce, set it aside, then rewarm it again before adding the warm pasta and a bit of the pasta water, until you get the rhythm down. Make sure to reserve some of the pasta water to finish the pasta in the tangy tomato sauce.

Ingredients: 

2-3 tablespoons extra-virgin olive oil
6 cloves garlic, peeled and thinly sliced
5-6 anchovy filets, minced
3 tablespoons capers, coarsely chopped
1/4 teaspoon red pepper flakes
1/3 cup (40g) chopped, pitted black olives, preferably oil cured
1 3/4 cups (14oz can, 390g) tomato puree (see headnote)
1 1/2 tablespoons tomato paste
7 ounces (200g) dried pasta

Directions: 

1. Make the sauce by putting the olive oil, garlic, and minced anchovies in a large, wide skillet. Heat the pan over medium heat, cooking the garlic and anchovies, stirring frequently, until the garlic is lightly browned and the anchovies are very soft and almost melting, about 2 minutes.Meanwhile, heat a large pot of water to cook the pasta in.
2. Add the olives, capers, and red pepper flakes to the skillet, and stir for a minute, then add the tomatoes and tomato paste. Continue to cook, and stir, until the sauce is a deeper red color and the consistency of warm jam, which will take a couple of minutes. You want it wet and loose, but not watery. Remove from heat and set aside.
3. When the pasta water is boiling, add the pasta and cook it until it’s al dente. Just before the pasta is ready, rewarm the sauce. Drain the pasta, reserving some of the water, and add the pasta to the sauce warming in the pan, as well as 1 to 2 tablespoons of the reserved pasta water, stirring until the sauce coats the pasta and everything is heated through.

Serving: The pasta doesn’t really need any accompaniment so I don’t serve it with cheese or another else on top.

Storage: The sauce can be made 2-3 days in advance and refrigerated.

Variations: Some people add a bit of fresh, chopped parsley to the sauce, or dried oregano. I don’t, but you’re welcome to.