Dave’s Diner – Summertime Macaroni Salad

06/11/2014 by Laura 2 Comments

We posted this recipe last summer with some pretty bad photos. You may remember, Dave has taken over macaroni salad responsibilities. It is one of his favorites and I used to make it for him. Last summer, due to my heavy travel schedule for work, Dave decided to learn to make it on his own. After a couple of phone calls; one to me and one to his Mom, he had his recipe down! This post is especially fun as I was away when Dave made this. He set up the shots and took all the photos himself! He also made bbq chicken to go with this salad, but did not get any shots. Maybe next time!

Dave’s Summertime Macaroni Salad

1 1lb package elbow or salad macaroni, cooked according to directions (be sure not to overcook), rinsed, drained and cooled

6 hard-boiled eggs, cooled, peeled and chopped

1.25 cups chopped dill pickle (I used to use sweet pickle – Dave changed it up)

1.25 cups diced celery

1.25 cups chopped, purple onion

1 cup sharp cheddar cheese, cut into small cubes

1 to 1.5 cups mayonnaise, depending on how you prefer the salad

2 T. yellow mustard

2 T. pickle juice

2 t. celery seed

1 t. celery salt

salt and pepper to taste

paprika for garnish

Place all ingredients in a large mixing bowl. Stir together gently. Place in serving bowl, garnish with paprika and chill at least 4 hours. This salad is actually best chilled overnight.

As with all kitchen endeavors, Dave had a lot of help with this recipe. (Photo from first post.)

Quick Clam Linguine

06/04/2014 by Laura Leave a Comment

This is one of our favorite, quick week night meals. You probably have most of the ingredients in your pantry. It is especially good when you have oregano, parsley and basil available from the garden but dried herbs will do in a pinch! We first posted this about a year ago. We decided to post it again with new photos. I hope you agree, the photos are improving!

Ingredients

6-8 servings

36-48 ounces canned clams, drained, juice reserved

2 cups dry white wine

1 large white onion

8 cloves of garlic

juice of 1/2 of a lemon – about 2 Tablespoons

1 teaspoon dried oregano – or 2 tablespoons fresh oregano, chopped

1/2 teaspoon dried red pepper flakes (or more to taste)

1/2 cup chopped fresh Italian parsley

1/2 cup fresh basil chiffonade*

1/2 cup good quality, peppery olive oil

fresh ground black pepper

kosher salt

optional – 3-4 per serving fresh, clean steamer clams in shell

fresh grated parmesan for serving

additional minced parsley for garnish

linguine, prepared according to directions

Drain the clams in a colander with a bowl beneath it to catch the clam broth. Set both aside.

Dice the onion and mince the garlic cloves, and set aside.

Chop the parsley, oregano and basil, and set aside.

Warm the oil over medium heat in a large, heavy bottom sauté pan. (It is a lot of oil, but it is the base for the sauce.) Add the onion and garlic and sauté gently about 5 minutes. Add in the oregano and the red pepper flakes. Sauté another 5 minutes. Season with a pinch of salt and fresh ground pepper.

Add the white wine. Bring to a simmer and reduce about 5 minutes. Add the reserved clam broth and the lemon juice. Simmer gently for 10 minutes.

Stir in the basil, oregano and chopped parsley. If you are adding fresh clams, place them in the pan now. Yes – there are some mussels in the picture. Dave keeps thinking he does not like mussels. I cooked a few as a “test”. He still thinks he does not like them! Is there anybody else out there that likes clams but not mussels?

Start your pasta water. Once pasta water comes to a boil, add the reserved clams into the sauté pan. Reduce the heat to very low. Do not simmer the sauce after you have added the canned clams, you want to just warm them. (Overcooking will make them tough and chewy.) I am sure you know to NOT eat any clams or mussels that did not open up, right?

Adjust the sauce for seasoning. You may need a little more salt or pepper. To serve, place a portion of fresh hot linguine on a plate or bowl. Top with the sauce and garnish with fresh grated parmesan cheese, chopped parsley and the steamed clams, if using. Serve with a tossed salad and crusty baguette bread top sop up the broth.

Rigatoni with Sausage, Eggplant, Mushrooms and Tomatoes

03/26/2014 by Laura Leave a Comment

One of my favorite resources for quick, weeknight meals is Saveur Magazine’s weekly email of Simple Weeknight Meals. Sourced from previously published recipes, they often call for ingredients that you probably have on hand. Today’s recipe, inspired by traditional pasta alla norma, is a great example. I made a couple of modifications to suit our taste. You could easily omit the sausage to make a hearty, vegetarian pasta dish.

pasta alla norma Laura, inspired by Saveur Magazine, Oct. 10, 2013, Rigatoni with Eggplant, Tomatoes, and Spicy Sausage

For the pasta

1 medium eggplant, cut into ¾″ cubes

5 tbsp. olive oil

12 cremeni mushrooms, sliced

Kosher salt and freshly ground black pepper, to taste

1 small yellow onion, diced

1 tsp. crushed red chile flakes

5 cloves garlic, minced

1 lb. ground spicy Italian sausage, we like Isernio’s Italian Chicken Sausage

1 (28-oz.) can whole peeled San Marzano tomatoes, undrained and crushed by hand

16 fresh basil leaves, torn by hand

8 oz. rigatoni

2 – 4 oz. Pecorino Romano or parmesan, grated

Heat oven to 500°. (Yes that is correct.) Put eggplant and mushrooms into baking dish and drizzle with 2 tbsp. oil. Toss to combine and season with salt and pepper. Bake, turning occasionally, until soft and caramelized, about 20 minutes. Turn oven down to 325′.

Roasting the eggplant and mushrooms at this high temperature brings out a wonderful rich, smoky flavor.

Heat remaining oil in a 6-qt. saucepan over medium heat. Add onion and cook, stirring, until soft, about 5 minutes. Add chile flakes and garlic and cook, stirring, until garlic softens, about 3 minutes. Add sausage and cook, using a wooden spoon to break up into small pieces until browned, 16–18 minutes

Add tomatoes and half the basil, season with salt, and cook until heated through, about 5 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, until just al dente, about 10 minutes. Drain pasta and transfer to tomato sauce. Stir in reserved eggplant and mushrooms and toss to combine. Stir in remaining basil and season with salt.

Transfer the mixture to the baking dish you roasted the eggplant and mushrooms in. Top with grated cheese. Bake at 325′ for about 15 minutes. Serve with a tossed green salad and a big bold Chianti.

Laura’s 8 Layer Lasagna Bolognese

01/03/2014 by Laura Leave a Comment

Christmas and New Year’s have come and gone but there is one more holiday dinner that tops our list. Hopefully this will become a tradition, as this is the second year of the “post-rehersal” band family dinner. I am very excited to host the Fentons and their families this year. Need to know more about the Fentons? Follow this link: http://www.fentonstwang.com/

The Menu

Laura’s Lasagna Bolognese
Grilled Vegetable Platter
Sweet Potato and Black Bean Stew – our Vegan option (post to follow)
Tossed Green Salad
Sourdough Bread (previously posted)
Southern Pecan Coconut Cream Cake (posted 01/03/14)

The Lasagna

Depending on how big of a pan of lasagna you are making, you may need to double the sauce recipe. The sauce can be made ahead and refrigerated or frozen until you are ready to assemble the lasagna. I received a new lasagna pan that is HUGE, so I tripled the sauce recipe. http://www.chefscatalog.com/product/91156-chefs-lasagna-pan.aspx

Bolognese Sauce (adapted from 25 Favorite Classics, Food and Wine Magazine, September 2003)

1 tablespoon unsalted butter

1 tablespoon extra-virgin olive oil

4 garlic cloves, minced

3 ounces thinly sliced pancetta, finely chopped

1 medium carrot, finely diced

1 medium onion, finely diced

1 celery rib, finely diced

1 pound coarsely ground beef chuck

1 pound coarsely ground pork

1/4 pound mortadella, cut into 1/4-inch dice

1 small can tomato paste

1 cup dry white wine

Two 28-ounce can Italian whole tomatoes, chopped, with their juices

1 1/2 cups beef stock

1/4 teaspoon freshly grated nutmeg

3 tablespoons chopped flat-leaf parsley

2 tablespoons chopped basil

Salt and freshly ground pepper

1/2 cup heavy cream

In a medium enameled cast-iron casserole, melt the butter in the oil. Add the garlic, pancetta, carrot, onion and celery and cook over moderately low heat until the onion is golden, about 5 minutes.

Add the ground beef and pork and cook over moderate heat, breaking up the meat with a wooden spoon, until no pink remains, about 8 minutes.

Stir in the mortadella and tomato paste and cook for 2 minutes. Add the wine and cook, stirring, until reduced by half, about 3 minutes.

Add the tomatoes with their juices, the stock, nutmeg and 1 tablespoon each of the parsley and basil and bring to a boil. Season with salt and pepper and simmer over low heat, stirring occasionally, until very thick. I like to simmer this sauce at least 4 hours.

Reduce heat to very low, stir the cream and the remaining 2 tablespoons of parsley and 1 tablespoon of basil into the meat sauce. Season the sauce with salt and pepper.

Béchamel Sauce (adapted from Cuisine at Home, February 2004)

I doubled this due to the large size of the lasagna I am making.

1/4 cup unsalted butter

1 cup finely diced yellow onion

1/8 teaspoon cayenne

pinch if nutmeg

1/3 cup all-purpose flour

3 cups of whole milk

10 ounces Boursin or Aluette cheese

8 ounces frozen chopped spinach, thawed and drained

1 egg, beaten

Saute the onion for the béchamel sauce in melted butter over medium heat. Add cayenne and nutmeg and cook until onion softens, about 5 minutes. Stir in flour to make a light rue. Cook about 2 minutes. Gradually add milk, stirring until smooth. Reduce heat and simmer until thickened, about 5 minutes. Add the Boursin in small pieces and whisk until smooth. Set aside 2 cups of the sauce to top the lasagna. Cool remaining sauce for 10 minutes. Whisk in the spinach and the beaten egg. Set aside.

For the lasagna

Prepared lasagna noodles or pasta sheets, enough to create 4-5 layers of pasta in your pan

1-2 pounds shredded mozzarella cheese – or more – depending on the size of your pan and recipe

1 pound Grated Parmesan cheese – or more – depending on the size of your pan and recipe

Spray your lasagna dish with non-stick spray. Cover the bottom of the dish with a thin layer of béchamel sauce. Place a layer of noodles over the sauce. Spread a thin layer of béchamel over the noodles. Spread a layer of meat sauce over the béchamel sauce. Top with a generous layer of mozzarella and then sprinkle with parmesan.

Layer another layer of pasta. Cover with a thin layer of béchamel. Cover the béchamel with a layer of meat sauce, then mozzarella, then parmesan. Repeat two more times., finishing with a layer of noodles.

Spread the last noodles layer with the reserved béchamel sauce. Sprinkle with parmesan.

Bake uncovered until hot and bubbly at 375′ for approximately 45-60 minutes. Let the lasagna “rest” for a least 20 minutes before serving.

The Fentons – L to R: Norman, Snake, Blackie, Howard, Mrs. Chaz Fenton, and Chaz

Sometimes, a couple of pictures tell the whole story!

Summer In a Jar…Fresh Basil Pesto

08/29/2013 by Laura 2 Comments

Just like everything else in the garden, the basil was ready to be “dealt” with! What could possibly be better than Fresh Garden Pesto? If only you could have smelled the aromatic combination of basil, garlic, pine nuts, oil and cheese as it whirled together in the food processor; forming the most undeniably summeriest and tastiest of all condiments! We managed to stock the freezer with 3 pints of this little slice of summer. I’m already thinking about a Thanksgiving turkey sandwich with pesto mayonnaise or a bowl of fresh tomato soup on a rainy January day, brightened by a swirl of pesto. Oh yeah, we like it on pasta too!

Laura’s Fresh Basil Pesto

Inspired by: Ina Gartner’s Barefoot Contessa Parties!

1 1/2 cup pine nuts

15 cloves chopped garlic (more or less, your call)

10 cups packed basil leaves (no stems)

1-3 teaspoons kosher salt

1-2 teaspoons ground black pepper

4 cups, approximately, very good quality olive oil

2 cups freshly grated Parmigiano-Reggiano cheese

Food processor fitted with the sharp blade

You will need to adjust these ingredients proportionally based on how much basil you are trying to use. Additionally, the water content of the basil itself, will impact the amount of oil needed. The quality and flavor of the pesto is determined by the quality of the basil, oil, cheese and nuts you use.

Start by pulsing the pine nuts and the garlic in the food processor, until they are coarsely chopped and evenly combined.

Add the basil leaves in batches and continue to pulse the mixture to thoroughly combine.

Once all basil has been incorporated, it is time to drizzle in the olive oil. Work slowly, stop often, scrape down the sides of the bowl, and continue to add oil until the pesto has reached your desired consistency.

Add salt and pepper. Adjust to your taste. Toss in the grated cheese and give it one more brief whirl! Spoon into clean glass jars or freezer containers. If freezing, be sure to leave about 1/2 inch of head space to allow for expansion. Add a thin layer of olive oil before sealing to ensure basil does not turn brown.

When the Fall rains come followed by the Winter snow, you can laugh them off, knowing you have a few jars of summer, tucked away in your freezer.

Fresh Tomato Sauce with Italian Style Turkey Meatballs and Spinach Pappardelle

08/26/2013 by Laura 1 Comment

One of my friends asked if I was using the same tomato pictures over and over and over again. The truth is, the tomatoes are all ripening at once and I have been picking a colander full about every other day! I processed 4 quarts, gave many away and still have more than two people can eat! Sunday’s basket full led to a fabulous batch of fresh Marinara sauce. I am sure there will be additional batches to freeze and enjoy this coming winter.

I am certain every cook who has a patch of tomatoes has a fresh tomato sauce recipe. I think it is something that must be customized to your own taste. I “winged” it this time, but I will repeat this process, as it was absolutely delicious. (The green tomatoes are “Green Zebra” heirloom tomatoes. They are not unripe tomatoes. The yellow-orange tomato is Jaune Flamme – a new variety to us, that is really yummy.)

Laura’s Fresh Tomato Marinara

6 cloves Garlic

1 large diced onion

1 large diced Carrot

1 stalk diced Celery

Olive oil

Handful of fresh chopped Basil – about 1/2 cup

Fresh chopped Oregano – about 1/4 cup

Red Pepper flakes – about 1 teaspoon

Tomato paste – I used 3 small cans – you will need to judge this based on the desired thickness of your sauce and the water content of your tomatoes.

1 large can whole San Marzano tomatoes (I thought I needed additional color and depth, so I threw in the canned tomatoes.)

Salt and Pepper to taste

Fresh tomatoes – about 8 pounds, blanched, cooled, peeled and chopped*

In a very large pot, sauté the onions, garlic, carrots and celery in about 1/3 cup of olive oil, until softened. Always add the garlic last, to avoid burning it.

Add in the peeled, chopped fresh tomatoes.

Bring to a slow simmer, breaking down the tomatoes with a spoon. Add the tomato paste, canned tomatoes, herbs, and seasonings. Cover and simmer about 2 hours. I used the immersion blender near the end of the cooking time, to ensure all tomatoes were broken down.

Italian Style Turkey Meatballs

Inspired by Katie Workman’s recipe in Food and Wine Magazine

4 large eggs

3/4 cup whole milk

2 cups panko bread crumbs (use panko – they produce a lighter, fluffier meatball)

1 tablespoon minced garlic

1/2 cup finely chopped flat-leaf parsley leaves

1/2 teaspoon dried oregano, crumbled

1/2 teaspoon dried basil, crumbled

1 teaspoon Italian seasoning

1/4 teaspoon dried red pepper flakes

1 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

1 tablespoon olive oil (ground turkey can be a little dry)

Kosher salt and Freshly ground pepper, to taste

3 pounds ground turkey

In a large mixing bowl, whisk the eggs and milk. Stir in the breadcrumbs, garlic, parley, oregano, basil, olive oil and cup of Parmigiano-Reggiano cheese. Add the ground turkey and mix well until all ingredients are combined.

Heat a generous amount of olive oil in a large sauté pan. Form the meat mixture into 1 1/2 – 2 inch balls and place in the sauté pan. Brown the meatballs on all sides. Transfer to a baking sheet lined with parchment. Bake for 15 minutes at 350′. Wipe the oil from the sauté pan, return the meatballs and smother in marinara sauce. Serve over your favorite pasta. We used our local La Pasta’s spinach pappardelle.

This was our first time making these meatballs. They are absolutely delicious and will become a staple around here. Next time, I will double the recipe so I can freeze extras for future use!

*I am sure you know the easiest way to peel a tomato is to blanch it in boiling water for about 30 seconds, and then drop it into an ice water bath. The skin will slide right off! Cut an “X” in the bottom of the tomato before dropping it in the simmering water.

Dave didn’t know I had onions in the garden! Walla Walla sweets of course. You should have seen his face when I reached into the ground and yanked them up! The basil is also growing like crazy. Pesto is forthcoming.

Ravioli with Creamy Pesto, Roasted Cherry Tomatoes, Basil, and Pine Nuts

08/01/2013 by Laura Leave a Comment

I absolutely adore summer when my garden, or the farmers market, dictate what is for supper. Last week we purchased beautiful, locally made ravioli from La Pasta. It has been in the back of my mind since we brought it home and popped it in the freezer. Also in the back of my mind was a jar of “The World’s Greatest Pesto” (per the signage) that I brought back from Eataly a few weeks earlier. While I have everything on hand to make pesto, it was one of those days I wanted something quick. All this coupled with the bumper crop of ripe cherry tomatoes, I knew what we would make for dinner!

Ingredients

4-6 Ounces Pesto, homemade, store bought, your favorite one

6 ounces fresh cream

1 pound fresh ravioli (ours was a 4 cheese blend)

12 -15 oven roasted cherry tomatoes

1/2 cup toasted pine nuts

1/2 cup slivered basil, plus a little more for garnish

1/2 cup freshly grated parmesan cheese, plus a little more for garnish

Directions

Roast the cherry tomatoes in a 375′ oven in a small pan coated with olive oil, for about 15 minutes. Season with salt and pepper before placing in oven. Remove from oven and set aside.

Toast the pine nuts over low heat in a small frying pan. Watch carefully as they easily burn. Remove from heat and set aside.

Grate the parmesan cheese, set aside.

Slice the basil, set aside.

Fill a pasta pot with water. Add salt, bring to boil. Meanwhile – prepare the sauce.

Warm a large sauté pan over low heat. Add a touch of olive oil. Add in the pesto and warm.

Add the parmesan, the basil and the cream. Stir gently to melt the cheese and warm the sauce.

Prepare the ravioli according to directions. (Fresh ravioli usually cook perfectly in about 8 minutes.) Drain the ravioli. Add to the sauté pan.

Add the toasted pine nuts, slivered basil and roasted tomatoes. Garnish with parmesan cheese. Serve with a cold, crisp salad, crusty Italian bread and a light Pinot Grigio.

Enjoy!