Bucatini, a thick spaghetti with a hole in its center much like macaroni, is the perfect pasta to hold up to the rich veal meatballs in tomato sauce. Ingredients: 1 pound dry bucatini (I used DaVinci brand) Oven-baked veal meatballs in tomato sauce 1 cup freshly grated parmesan cheese Directions: Cook pasta according to package directions. Drain. [...]
Craving pasta and meatballs? Using ground veal instead of the typical beef offers a version that’s moist and delicious. Ingredients: 4 slices of fresh white bread, crusts removed 1/2 cup whole milk 1 1/2 pounds ground veal 3 tbsp fresh flat-leaf parsley, chopped 2 tbsp grated parmesan cheese 1 large egg, beaten 1/2 tsp each [...]
Bon Appetit recipe from the February 2010 issue: http://bit.ly/atNkKQ INGREDIENTS 1 ounce dried porcini mushrooms 1 1/2 cups boiling water 3 tablespoons olive oil, divided 8 ounces sliced crimini (baby bella) mushrooms (I used a 10-ounce package) 2 garlic cloves, minced (I used 3 cloves) Coarse kosher salt 2 1/2 cups dry white wine, divided (I [...]
Bon Appetit recipe from the February 2010 issue: http://bit.ly/9Om4pL INGREDIENTS 1 1/2 pounds russet potatoes, scrubbed 1 cup (or more) all purpose flour 1 large egg yolk, beaten to blend 1 teaspoon coarse kosher salt Large pinch of freshly grated nutmeg 1 tablespoon olive oil SPECIAL EQUIPMENT Potato ricer or food mill PREPARATION Preheat oven [...]
This is the 2nd installment in the “There’s Nothing to Eat in this House” series (see part 1 here: http://bit.ly/dbucAf). As typical for me, Friday is the day before my weekly trip to the grocery store, so the fresh food on hand is limited. Here’s a quick and VERY tasty dish I whipped up using [...]
As someone who grew up with a sister addicted to Nutella, I find interesting the idea of being able to whip up a batch of the decadent chocolate-hazelnut spread within just a few minutes. Ingredients: 2 cups raw hazelnuts 1 cup confectioners’ sugar ½ cup unsweetened cocoa powder, such as Scharffen Berger or Ghirardelli 3 [...]
This simple lasagna recipe uses my grand-mother’s untraditional meat sauce. The unbaked lasagna can be made and refrigerated the day before serving or can be frozen for up to a month (thaw overnight before baking per step 10). Ingredients: 12 lasagna noodles from a 9-ounce package, no-boil lasagna (used Barilla) 1 32-ounce container, large curd [...]
1 small pkg. flake-style imitation crabmeat 6 ounces linguini 2 large minced garlic cloves 1 tsp. dried oregano 2 tbs. butter 1 medium tomato, chopped ½ cup whipping cream ½ cup sliced green onions ½ cup Swiss cheese ½ cup parmesan cheese Cook pasta according to package directions; drain. Cook garlic and oregano in butter [...]
1/3 cup bread crumbs 48 little neck clams in the shell 1/3 cup olive oil 3 cloves garlic, crushed pinch hot pepper flakes 1/3 cup white wine 1 tbs. chopped parsley 1 lb linguini, cooked according to package directions Soak clams in water to cover for 5 minutes, rinse and scrub under running water. In [...]
Grand-Mother’s non-traditional meat sauce. Perfect over spaghetti and used in a lasagna. I suggest this recipe be doubled as it freezes very well. ¾ lb ground pork ¾ lb ground beef ¼ cup oil 1 large onion, chopped 1 garlic clove, minced 8 ounces celery, diced 1-20 ounce can tomato juice 1-28 ounce can Italian-style [...]
