Rosemary Mushroom Creamy Alfredo Pasta

Posted on December 29, 2012 by thequickanddirtycook

Do you listen to podcasts? I’m a huge fan of The Splendid Table with Lynne Rossetto Kasper and if you like to cook you should ~~probably~~ definitely check it out. The show explores everything about food: the history, culture, science, and of course gives you a lot of great recipe ideas. I was recently catching up on some episodes (I play them in the kitchen as I cook – you should try it) and Lynne suggested a homemade Alfredo to a caller looking to impress his girl.

Although I’ve made homemade Alfredo before, I’ve used a lot of butter, cream, and cheese in the recipes. What I loved about her suggestion was the simplicity in it, and far less cream and butter than the average Alfredo recipe. After trying her method I realized the cheese does most of the work and you really don’t need all the butter and cream other recipes call for. Don’t get me wrong, sometimes a super creamy, decadent Alfredo is in order, but for the normal pasta night, this is a great way to add Alfredo to the mix without all the fat. I added mushrooms and rosemary to create my perfect bowl, but you can take the basic Alfredo recipe and add whatever you choose.

There isn’t much better than homemade Alfredo sauce. It is incredibly easy and tastes divine. If you normally eat jarred Alfredo from the store, you won’t be able to go back after trying homemade. If you want really good Alfredo, however, there is one rule – use good Parmigiano-Reggiano cheese, not bagged mozzarella or American “shaker” Parmesan. Please, please don’t use the shakable “Parmesan.”

Ingredients

1 lb. dry noodles (I used thin spaghetti for this dish, but anything works)
1 tbsp. olive oil
2 sprigs of fresh rosemary, leaves removed
3 cloves of garlic, minced
1 pint sliced baby portobello mushrooms, rinsed and dried
2 tbsp. butter
1/2 cup heavy cream
1 and 1/2 cups freshly grated Parmigiano-Reggiano
Freshly cracked black pepper

Instructions

Boil pasta in a large pot of salted water with a dash of olive oil. Right before draining, use a handled measuring cup to scoop some of the pasta water out of the pot. Reserve this in case you need to thin out the sauce a bit. I also like to drain my pasta and place in a large serving bowl with a splash of pasta water to prevent sticking.

Meanwhile, heat the olive oil in a medium saute pan on medium-high heat. Add the rosemary leaves and saute a few minutes until fragrant and crisp. Remove with a slotted spoon and keep the oil in the pan. Set rosemary on a paper towel lined plate.

Add the garlic to the pan and saute one minute on medium-high heat. Add a splash of olive oil if needed, add the mushrooms, and saute until tender. Set aside.

Heat the butter over low-medium heat in a large saucepan until it begins to melt. Slowly add the Parmigiano-Reggiano, whisking to combine. As you whisk, slowly add the heavy cream to create the consistency you want. Season generously with black pepper. Continue to slowly whisk until totally incorporated and thickened.

Toss the pasta with the mushrooms in a large serving bowl. Pour the Alfredo sauce over the pasta and toss to combine. Add a splash of pasta water if you need to thin out the sauce. Serve immediately and garnish with the crunchy rosemary.

Serves: 4-6

Time: 30 minutes or less

Recipe source: Original

Pumpkin Rosemary Pasta

Posted on November 18, 2012 by thequickanddirtycook

You all, I just got my first iPhone. I’ve always loved Apple products, but I’ve never been very “techy” or one to get the newest products right away. Yes, I was one of those with a flip-phone long after flip-phones should have been banned. My mom still has one but I’m working on getting her a phone that can actually accept photo texts. Of all the reasons to get an iPhone, I really wanted fun photo apps like Instagram. I took my first photos this weekend and snapped one of the pasta I made last night. So, you may see more of these in the future for something a little different in the photo dept.

Pumpkin is the quintessential fall ingredient, right? Here’s a quick and healthy savory recipe for something easy in between all the holiday feasting and pumpkin sweets.

Recipe notes: Vegans, simply substitute the half-and-half with unsweetened almond milk for the creamy factor, and omit the Parmesan.

Ingredients

1 package (12-16 oz.) pasta
Salt
Olive oil
2 tbsp. fresh rosemary, plucked from stem
2 garlic cloves, minced
2 cups vegetable broth
1/2 cup half-and-half
1/2 cup grated Parmesan
1 (15 oz.) can pure Pumpkin puree
Garnish: fried rosemary and red pepper flakes

Instructions

Cook the pasta in salted water until al dente. Drain and splash with olive oil to prevent sticking and drying out. Set aside.

In the same pasta pot, heat 3 tbsp. olive oil on medium. Add the rosemary and fry, stirring constantly, until crispy and fragrant. You are infusing the oil and frying the rosemary for garnish, about 2 minutes. Using a slotted spoon, transfer the rosemary to a paper towel to drain. Add the garlic cloves to the oil and cook until tender and fragrant, about 2 minutes.

Carefully add the vegetable broth through the pumpkin to the pot. Using a whisk, stir constantly until smooth, hot, and well-mixed, about 3 minutes. Add the pasta and toss to combine. Garnish with the fried rosemary and red pepper flakes for heat.

Serves: 4

Recipe source: Original

Time: 30 minutes or less

Turkey Paprikash

Posted on November 13, 2012 by thequickanddirtycook

Looking for something different to make with all those Thanksgiving turkey leftovers? What about a vibrant, smoky Paprikash?

Yes. Turkey sandwiches are awesome, especially on soft white bread with mayonnaise. But for something a bit more, um … refined, I do suggest a Paprikash. Plus, Paprikash is super fun to say. My husband kept asking me what I was cooking simply because he wanted to hear me say “Paprikash” in my slightly offensive Hungarian accent. Sometimes I’m unwittingly entertaining.

So what’s so great about Paprikash anyways, you ask? A bed of soft, light egg noodles. A creamy sauce, brilliant in color and teeming with flavor. Tender onions and turkey. And SMOKED PAPRIKA. Duh. I’m obsessed with the stuff.

Recipe notes: I used turkey cutlets for this recipe, but if you are making this with turkey leftovers, simply add your shredded turkey into the sauce during the last few minutes of cooking. This will heat the turkey, but prevent it from drying out due to overcooking.

Ingredients

1 pound turkey cutlets (chop each cutlet into four pieces)
S/P
3 tbsp. unsalted butter
1 medium yellow onion, sliced
1 (14.5 oz) can diced tomatoes (drained)
2 tbsp. smoked paprika
3/4 cup chicken broth
1/2 cup sour cream
Cooked egg noodles, for serving
Fresh dill, chopped, for serving

Instructions

Chop each turkey cutlet into about four pieces (large bite-sized pieces) or if you prefer to serve the turkey cutlets whole, you can leave them whole. Season with S/P. Heat 1 tbsp. butter in a skillet on medium-high and cook the turkey until cooked through, about 2 minutes per side. Transfer to a plate and cover with foil.

In the same skillet, reduce heat to medium and add the remaining 2 tbsp. butter, onion, and diced tomatoes. Cook until the onion is softened, about 5 minutes. Add paprika and cook 1 minute more.

Add broth and cook until slightly thickened, about 5 minutes. If you are using leftover turkey, place the turkey in the skillet during the last few minutes of cooking. Remove from heat and stir in the sour cream. Add the cooked turkey cutlets to the sauce and stir to combine. Serve immediately over egg noodles and sprinkle with dill.

Time: 30 minutes or less

Recipe source: Adapted from Everyday Food, Sept. 2012

Serves: 4

Caesar Salad (and How to Coddle an Egg)

Posted on October 16, 2012 by thequickanddirtycook

This recipe has been part of family dinners since I was a child (I slowly developed a love of anchovies as I grew older!) and originated from my Italian grandfather. He always made it best, but I am constantly trying to come close. No family dinner was complete without multiple servings of this tangy, addicting salad. For an extra treat, serve with garlic bread to sop up extra dressing.

I really like Caesar salad served with beautiful, whole romaine lettuce leafs and loaded with anchovies. The salad dressing includes anchovies, which I highly recommend, but you can omit if you prefer. You can do it up your way! Chopped or whole lettuce, anchovies, Parmesan, and croutons … top it how you like. This makes enough for 6 well-dressed salads.

Recipe notes: A coddled egg is used to help emulsify the dressing and kill any bacteria. Essentially, a coddled egg is a slightly cooked egg. For homemade dressings you want to only cook the egg enough to warm and thicken the yolk.

Ingredients

2 heads romaine lettuce, washed and dried, chopped or plated as whole lettuce leafs
1 coddled egg
1/2 cup olive oil
1 tsp. ground mustard
2 tbsp. red wine vinegar
2 tsp. Worcestershire sauce
2 tbsp. fresh lemon juice
1 tbsp. minced garlic
1/4 tsp. salt
3 anchovies, minced for the dressing
Optional toppings: anchovies, Parmesan cheese, croutons

Prepare and plate your lettuce.

Coddle your egg:

Start with a very fresh egg that is room temperature (you can place in warm water to warm if needed).
Fill a small saucepan (deep enough to cover the egg) with water and bring to a boil.
Using a spoon, carefully lower the egg into the boiling water.
Remove from heat, cover, and let sit for 2 minutes.
Remove from the water and immediately run under cold water.
Crack the egg over a small bowl – you may notice that some of the white has begun to cook (that is a-okay).
Pour the egg into the container you plan to use to make your dressing.

Now that your egg is coddled, add all other ingredients, from olive oil to anchovies. Shake or whisk to combine. Serve immediately.

Step-by-Step: Classic Italian Lasagna to Love Forever

Posted on October 9, 2012 by thequickanddirtycook

So … this is an indulgent dish. It isn’t quick. It’s not exactly easy. And it’s certainly not low-fat. But, oh god, is it delicious! It’s a gift to your taste buds. A gift to the soul (especially with red wine). So go ahead, indulge! Dip your fork into layers of bolognese, béchamel, and ricotta love. Eat slowly with your favorite people (or person ). Smile. Love. Be happy.

Recipe notes:

You need a 13×9 baking pan for this recipe that is NOT aluminum; I recommend Pyrex. Aluminum can react with the acidity of the bolognese sauce and ruin your dish.
Garam masala? Are you crazy? You may wonder. But oh yes, I use this spice mix as a very light seasoning that rests in the background of the bolognese sauce. In many traditional bolognese sauces cinnamon, cloves, and/or nutmeg may be used as a seasoning and I prefer to use a combination of spices found in ground garam masala. So there you have it, that my dear, is why I use a traditional Indian spice mix in Italian lasagna.
For the ricotta layer, you can use fresh or dried herbs, or a combination of both. I used both because I had fresh basil on hand, but not fresh parsley.
I use no-boil lasagna noodles; you can use any type you like. However, because I don’t like a crunchy top, I don’t add the top layer of noodles to my lasagna (see construction below). If you use boiled lasagna noodles you probably could because they would be soft already. That’s your call – I simply prefer no-boil noodles, but recognize that without moisture they will get crunchy, which is what happens if you put that top layer on. Instead, the layer of Parmesan on top creates a slightly crunchy, cheesy top layer.

Ingredients

Bolognese sauce

1 thick slice of pancetta from the deli (about .10 lb), finely chopped
1 medium yellow onion, finely chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
4 cloves fresh garlic, minced
4 tbsp. unsalted butter
1 lb. ground beef
1 lb. ground Italian sausage
1 tsp. garam masala spice mix
1 (28 oz.) can whole peeled tomatoes
1 (6 oz.) can tomato paste
1 cup whole milk
1 tsp. salt

Béchamel Sauce

3 cups whole milk
4 tbsp. unsalted butter
5 tbsp. all-purpose flour
S/P

Ricotta mixture

1 (15 oz.) container of ricotta cheese
1 egg
Fresh parsley and basil, finely chopped OR dried Italian seasoning
3/4 cup freshly grated Parmesan cheese
S/P to season

Lasagna

1 box Barilla no-boil lasagna noodles (16 sheets)
1 cup freshly grated Parmesan cheese

Instructions

Bolognese Sauce

Prepare the soffritto: Combine the pancetta, onion, celery, carrot, and garlic in a dutch oven with the butter. Cook over medium heat until the onion is almost translucent.

Add the beef and sausage to the soffritto. Increase the heat to high and cook until browned. Season with 1 tsp. of garam masala.

Add the tomatoes and tomato paste; combine. Work to break up the tomatoes with a wooden spoon or spatula as you stir.

Add the milk and salt. Turn heat to low and simmer for 2 hours. Stir at least every 20 minutes, scrapping the bottom of the pan. If you get to a point where the sauce is really sticking to the bottom, add 1/4 cup water, scrape the bottom, and continue to cook.

Béchamel Sauce

In a small sauce pan, heat the milk until almost boiling (it will start to bubble & foam – don’t let it boil!).

In a separate pan, melt the 4 tbsp. butter on medium heat and when melted, add the flour. Grab a whisk, and whisk the flour mixture constantly to combine, about 2 minutes. Remove the flour mixture from the heat.

Gradually add in half the hot milk to the flour mixture, whisking constantly. Return to low heat and add the remaining milk. Continue to whisk until it comes to a simmer. Season with S/P. Continue to whisk until the mixture is smooth and thickened, about 5 minutes. Remove from heat.

Ricotta mixture

Combine all ingredients and set aside.

Lasagna construction

Preheat oven to 375 degrees. To prepare no boil noodles, simply place the noodles in your baking dish and cover with boiling water. Let sit for about 5 minutes or until pliable. You can also soak in cold water, but it will take about 15 minutes. Using your hands, pick up each noodle and lay flat on a dish towel to drain. Don’t let them touch or stack upon each other as they dry. You will only use 12 noodles, unless you decide to have a crunchy top (see notes above).

Rinse and dry the baking dish and spread a splash of olive oil into the bottom of the pan. Put a layer of 4 noodles down in the pan, slightly overlapping. Layer on a third of the ricotta, then a third of the bolognese, and finally a third of the béchamel. (The béchamel layer will be the most difficult, do your best to spread using a spatula or back of a large spoon). Sprinkle with Parmesan. Top with 4 noodles. Repeat two more times.

Top with either a final layer of noodles (these will be pretty crunchy if you use no-boil) and Parmesan OR just sprinkle with the remaining Parmesan. Your baking dish will be filled to the brim, so I suggest placing your dish on a rimmed baking sheet for extra stability.

Loosely tent the lasagna with foil. Put the lasagna into the middle rack of the preheated oven. Bake about 45 minutes until it becomes lightly browned on top. Remove from the oven and let sit 15 minutes before serving.