This is one dish you will make and re-make for years to come. It is truly a yummy, comfort food to make. Let’s get started.
- 1 tbsp. olive oil
- 1/2 small butternut squash, peeled, seeded, diced into 1/2 inch pieces
- 4 slices hearty sourdough bread, roughly torn
- 4 tbsp. chilled butter, divided
- 1 cup grated aged white cheddar
- 1 3/4 cup macaroni
- salt and pepper to taste
- 2 tbsp. flour
- 2 cups whole milk (or 1 1/4 whole milk, 3/4 cup whipping cream)
- 1/2 cup Havarti cheese, grated
- 1/2 cup McLarens cheese
- 1 cup Monteray Jack cheese, grated
- 1/2 cup mascarpone cheese
- 1 tsp. dry mustard
- pinch of cayenne
- pinch of freshly grated nutmeg
- 5 oz. cooked lobster meat
Preheat oven to 400 degrees. Generously butter 6 individual baking dishes or a 2 qt. casserole dish and set aside. Lower oven to 350 degrees.
Toss 1 1/2 cups of the diced squash and oil together and spread out in an oven proof dish large enough to hold the cubes in a single layer. Bake for 18-22 minutes until tender but still firm.
Combine the torn bread with 2 tbsp. of diced butter in a processor and spin until coarse crumbs. Place in a bowl, stir in the aged cheddar and set aside.
Cook the macaroni until about halfway tender. Drain and transfer to a bowl. Set aside.
Melt the remaining butter in a large saucepan, add the flour and whisk until well combined. slowly add the milk/cream whisking the whole time until it becomes thickened. Stir in the cheeses, mustard, cayenne and nutmeg. Fold in the macaroni, baked squash and gently heat through.
Spoon into the baking dishes and sprinkle the crumb mixture over and bake for about 20-30 minutes until golden and bubbling in a 350 degree oven.
Serve with a crisp salad and a glass of, perhaps, a Chardonnay. Ummm… better yet a Pinot Gris.
Spicy Clams With Linguine For a Special Night
This recipe will serve two, so adjust if having company for dinner.
- 8 oz. linguine
- 2 tbsp. olive oil
- 2 minced cloves of garlic
- pinch of crushed red pepper flakes
- 1/4 cup white wine
- 18 littleneck clams, scrubbed *
- 1 tbsp. unsalted butter, freshly ground pepper
- 1/4 cup flat leaf parsley, plus 1 tbsp. thinly sliced stems
- Generous amount of grated Asiago cheese -optional
Bring a pot of generously salted water to a boil. Cook the linguine until al dente. Reserve 1/2 cup of the water. Drain the remaining water.
Heat the oil in a large pot over a medium heat. Add the garlic and red pepper flakes and cook for 30 seconds, making sure to stir continuously. Add the wine and bring to a simmer. Increase the temperature to medium-high and add the clams. Cover and cook until the clams open (4-6 minutes). Should any of the clams not open up, be sure to discard.
Stir in the butter, parsley and stems. Add the pasta and toss to coat completely. Add the pasta water, 1 tbsp. at a time until the sauce is loose and creamy. Top with a sprinkle of freshly ground pepper and grated Asiago cheese if you wish.
*TASTE first, then add a little salt if necessary as the clams are naturally salty and you do not want to ruin the dish.
Divide equally into your prettiest bowls, garlic toast and chilled wine. What a date night this could be. Enjoy.
Chicken Linguine In Less Than 30 Minutes
Easy-peasey for dinner. If you don’t eat poultry, change out the chicken for firm tofu. Can’t get any easier for sure.
- 2 boneless skinless chicken breasts
- pinch of salt and pepper
- 3 tbsp. extra virgin olive oil
- 2 cups cherry tomatoes OR white mushrooms, brushed and quartered
- 1 shallot, peeled and sliced
- 3 cloves of garlic, minced
- 1 tsp. dried oregano
- 2 cups firmly packed baby spinach leaves
- 2 green onions, sliced (or not)
- 12 oz. linguine pasts
- 1/4 – 1/2 cup grated Asiago cheese
Cut the chicken into strips, season lightly with salt and pepper and saute in a skillet with 1 tbsp. of the oil until the chicken becomes golden (about 3 minutes). Transfer to a plate.
In the same skillet, add the tomatoes (or mushrooms), shallot, garlic, oregano and remaining oil, cooking for about 2 minutes. Add the spinach and saute until the tomatoes start to split (2-3 minutes).
Return the chicken to the skillet and heat through.
Meanwhile cook the linguine for about 10 minutes until tender but still firm. Drain, return to the pot and add the sauce to it. Toss gently to coat and serve with the cheese sprinkled on top. All you need now is some garlic toast and Voila! Dinner is served.
Artichoke And Tomato Bucatini
This is really a tasty dinner and easy on the pocketbook. You can also add shrimp or even cooked ground beef. Your choice.
- 8 oz. dried bucatini
- 1/4 cup grated Asiago cheese
- 1/2 cup chopped sweet onion
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 – 28 oz. can diced tomatoes, do not drain
- 1 – 6 oz. jar artichoke hearts, rinsed and drained, coarsely chopped
- pinch each of salt and pepper
- fresh basil leaves
Cook the past according to directions, drain reserving 1/4 cup of the water. return the pasta to the pot and add the Asiago cheese, tossing to mix, Add a little of the water to ensure that the pasta is evenly coated with the cheese.
In a large pot, cook the onion in olive oil over a medium heat until tender – about 5 minutes. Add the garlic and cook for about 30 seconds (do not burn). Add the tomatoes, artichoke hearts, salt and pepper. Cook until slightly thickened, stirring all the while.
To serve, top the pasta with the tomato/artichoke mixture and toss with some small basil leaves. Add a small salad and Voila! you did it again.
Limoncello Risotto
Hurray to me…I found a side dish with two of my “most -liked” items- risotto and limoncllo. I had made my own limoncello and it is soooooo good especially when chilled. (besides I saved $30.00 plus dollars per bottle.) I made 2 and after sharing with many friends, I still have 1 bottle left, that was until now.
- 4 cups vegetable stock
- 1 tbsp. fresh lemon zest
- 1 1/3 cups Arborio rice
- 2 shallots, minced
- 1/2 cup Limoncello (sip to the chef)
- 6 1/2 tbsp. unsalted butter
- salt and pepper to taste
- 1 cup fresh baby mixed greens (no radicchio)
- 1 tsp. olive oil
- 1/4 tsp. freshly squeezed lemon juice
As before in risotto recipes, turn off the phone, grab a coffee, pull over the stool and go for it. In a large saucepan, bring the vegetable stock to the boil and add the lemon zest. Remove from the heat, letting it infuse for about 30 minutes.
Reheat the stock and keep warm. In a saucepan, add 2 tbsp. butter and when melted, add the shallots, cooking until transluscent. Now you can add the rice cooking it for two minutes, stirring constantly, of course. Add the Limoncello and bring to the boil on high heat (to evaporate the alcohol).
Add the stock, a ladle at a time, stirring until each addition has completely been incorporated. This, my friends, takes EXACTLY 22 minutes. Okay, have another sip..small one ( of course) of the Limoncello. Add butter and lemon zest and stir to combine well.
Place the lettuce in a small bowl, tossing with the oil and lemon juice. Transfer the lettuce to small ramekins, pressing down lightly. Top with risotto and smooth off the top. Revert onto your serving plates and remove the ramekin.
I know…show off! Never mind, add a few ooey-gooey ribs or rack of lamb and you have a wonderful meal. The only thing needed is a glass of wine. This recipe makes for 4 guests.
Pasta With Mushrooms and Butternut Squash
An easy Friday night dinner to prepare and just relax. Pour a glass of wine , kick off the shoes, and set the table. Be sure to light the candle(s) to set the mood.
- 1/2 cup panko breadcrumbs
- 1/2 cup Asiago cheese, grated and divided
- pinch of salt and pepper
- 1 butternut squash peeled, halved and seeds removed
- 4 tbsp. olive oil
- 6-8 sage leaves, tear into small pieces
- 10-12 oz. button mushrooms, brushed and quartered
- 3/4 lbs. penne pasta
Preheat oven to 425. Toss the breadcrumbs with 2 tbsp. cheese and a pinch of salt.
Pour yourelf a glass of wine and begin. Cut the squash into 1/4 inch pieces. Toss squash with 3 tbsp. of oil , add the sage leaves and spread out on a parchment lined baking sheet. Roast for 10 minutes.
Brush the mushrooms with remaining oil. Push the squash over in the pan and add the mushrooms, roasting for 10 minutes. Flip the vegetables and bake a further 20 minutes or until tender and golden in colour.
Remove the squash from the oven and sprinkle the mushrooms with the breadcrumb mixture and return to roast another 5 minutes.
In a large bowl, add the pasta and remaining cheese and add the vegetables. Gently stir (or toss) to combine.
More wine, perhaps?
If necessary, add a touch of pasta water to make a creamy sauce. Drizzle with more oil and cheese if warranted.
While this is happening, boil the penne in salted water and cook according to instructions.
Ladle into your prettiest Italian pasta bowls and enjoy. You can now exclaim….thank goodnss for Fridays.
Tagliatelle With Creamy Shrimp Sauce
I must have been born in Italy in my first time around. I happen to love pasta, especially Fettucine Alfredo. This is close and just as fabulous.
When cooking pasta, remember not to add oil to the cooking water (sauce will not adhere to the pasta) and do NOT rinse the pasta after cooking. This will only remove the starchy coating of the pasta and, again , the sauce won’t adhere.
Okay, with that in mind, here we go…
- 1 tbsp. olive oil
- 2 lbs. shrimp, deveined , tails removed
- pinch of salt and pepper
- 1 medium white onion, peeled and chopped
- 1 garlic clove, minced
- 2 cups (yup) whipping cream
- 1 pound Tagliatelle pasta
Cook the pasta in a large pot of boiling water, being sure to add salt now as it will be only only time you can actually season the pasta.
While that is cooking, in a skillet heat the olive oil and add the onion. Cook until soft and translucent. Add the garlic and cook a further 30-45 seconds, until it becomes fragrant.
In the skillet, add the shrimp and cook, tossing to cook all over, until they turn a beautiful pink colour (about 2-3 minutes).
Add the cream and bring to a boil. Reduce the heat and simmer until the sauce is thick enough to coat a spoon (about 15 minutes). Do not let this burn. Season with a pinch of salt and pepper.
When draining the pasta, reserve about 1/2 cup of the cooking water. Add the pasta to the sauce and stir to coat. Add the shrimp and fold into the pasta. If needed, add the cooking water to make the sauce creamy and yummy.
Risotto-My Most Favourite Dish Ever
I have so many recipes for risotto and here is one more. This is a basic risotto and can be used at any time with anything. Darn….I’m hungary just thinking about it and, no, we don’t make it as often as I would like. Thank goodness!
- 4 cups warmed chicken stock
- 2 tbsp. olive oil
- 2 tbsp. finely minced onions
- 1 cup Arborio rice (make sure it is a quality product)
- 2 tbsp. butter
- 2 tbsp. heavy whipping cream
- 1/2 tbsp. chopped flat leaf parsley
- 1/4 – 1/3 cup grated Asiago cheese, plus extra for garnish
- Black Truffle oil for drizzling
Keep the chicken stock simmering on the stove at a very low heat. In a heavy bottomed saucepan, heat the oil and add the onions and cook until golden in cololur. Add the rice and stir to coat each and every grain with the oil.
Begin the process (here, unplug the phone, pour a coffee, get a stool if needed but do not stop this process for 22 minutes EXACTLY).
Add 1 cup of the hot stock and use a wooden spoon to stir. Allow this liquid to be absorbed and then, by 1/2 cup measures, continue the process making sure the liquid is almost all absorbed before adding the next lot. Stirring constantly is the secret here.
With the last addition of liquid, add the butter and cream. This will become very creamy and now add the parsley. Remove from heat, top with freshly grated Asiago cheese and drizzle with the truffle oil.
I know,…..you’re welcome. See? I didn’t lie. Oh, please let me refresh your glass of wine.
Damn, you did it again!
Orzo With Grilled Prawns And More
We had company here last week and Don made this. It was a super hot day and he didn’t want to barbecue or do anything to make the kitchen hot and, yes, we do have AC.
- 1 1/3 cups Orzo (I luv this stuff)
- 6 1/2 tbsp. olive oil, divided 3 ways
- 4 tbsp. red wine vinegar, divided
- 2 medium zucchini, cut lengthwise into 1/4 inch thickness
- 1 red bell pepper, quartered
- 2 tbsp. fresh lime juice
- 1 lb. uncooked large prawns, peeled and deveined
- 2 large heirloom tomatoes, cut into 1/4 inch pieces
- 1/2 of 8 oz. mozzarella cheese, cut into 1/2 inch cubes
- 1/2 cup thinly sliced fresh basil leaves
- Homemade pesto sauce (not store bought) – recipe follows
Cook the orzo according to pkg directions until tender but still firm. Stir occasionally, then drain and rinse with cold water. Drain well. Transfer to a large bowl and toss with 1 tbsp. oil.
Prepare barbecue to medium temperature. Whisk together 2 tbsp. oil and 2 tbsp. vinegar in a small bowl. Brush the zucchini and pepper with the oil mixture, then sprinkle a little salt and pepper over.
Grill the zucchini and bell pepper until crisp tender (about 3 minutes per side and 4 minutes per side for bell pepper). Transfer to a work surface. Chop the vegetables into 1/2 inch pieces and add to the bowl of orzo.
Homemade Pesto
- 3 cloves garlic, sliced
- 1/2 cup pine nuts
- 2 oz. grated fresh parmesan cheese
- 1 tsp. salt
- 1/2 tsp. pepper
- 3 cups fresh basil
- 2/3 cup extra virgin olive oil
Place all ingredients except the oil into a blender. Drizzle the oil in the blender, while pulsing to smooth consistency.
Moving on……
Add the tomatoes, sliced basil and mozzarella cheese, tossing to combine. Put about 3-4 tbsp. of the pesto into the orzo and carefully stir to combine. Don’t use too much or it will overpower the salad.
Scoop into an old-fashioned cocktail glass, lightly packing down and invert on a plate. Arrange 6 shrimp around the ‘mound’ and lightly drizzle some of the pesto across the shrimp.
This is served at room temperature and trust me, this was “lick your plate” clean food.
I really didn’t think it would be enough for an entree, but it really is. Add some toasted focaccio squares and WAHOO! this is good.
I’m sorry, did you want wine with this?
**note to self..remember to take the picture BEFORE eating, not after.
Pasta With Grilled Tomato And Corn
I love beefsteak tomatoes and corn on the cob…put them together with pasta and cheese and Wow! you have real flavour explosion. Bersides, it is summer time and this is an awesome meal on a hot day.
- 3/4 lb. of curly pasta
- 1/4 cup olive oil (plus more for grilling)
- 1 1/2 lbs. beefsteak tomatoes, halved
- 3 ears fresh corn on the cob
- 1 cup ricotta cheese
- fresh basil, torn – optional
In a large pot, cook pasta according to pkg. instructions. Drain and return pasta to the pot.
While the pasta is cooking, heat the grill to high, clean and lightly oil. Toss the tomatoes and corn with 2 tbsp. oil and season with salt and pepper. Grill, turning occasionally until charring spots appear and they are tender (about 6-7 minutes). Remove from the grill and let cool slightly.
Chop the tomatoes, cut the corn from the cob; add all of this to the pasta and stir with the remaining 2 tbsp. of oil. Top with the ricotta cheese and a sprinkle of the torn basil (if using).
This can be served warm or just a room temperature. Add a glass of the chilled grape, fresh rolls and who needs anything else?
Pan Seared Pork And Egg Noodles
Everyone is so busy these days with work, family and schedules.. a recipe for a quick and easy dinner is required. This is definitely one of them.
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tsp. Grey Poupon mustard
- 1 garlic clove, minced
- pinch of salt
- 1 pork tenderloin cut into 1/2 inch round slices
- 1/2 -340g. pkg. of broad egg noodles
- 1 shallot, peeled and thinly slices
- 1/2 cup torn, fresh basil leaves
Whisk together the vinegar, mustard, garlic and oil in a small bowl. Turn the tenderloin in to coat.
Cook the noodles in boiling water, according to directions but with no salt added. After 6 minutes (should be al dente texture), lightly salt. Reserve 1/2 cup of the pasta water before draining.
Heat a large skillet over medium heat and add the pork, cooking in two batches. Reserve the marinade. After about 3 minutes, remove fthe pork from the pan and transfer to a plate.
Add the shallot, stirring often until softened. Add the reserved pasta water and marinade, heating for about 1 – 2 minutes.
Distribute the mixture over the noodles and top with the pork tenderloin. Sprinkle with the basil and serve.
What could possibly be faster, easier and taste to fabulous?
Yummy….
Quick And Easy Chicken Sausage With Pasta
I know what it is like….you have had hard day, dog-tired and somewhat famished. This, my friend, is a quick, easy and nutritious meal to make in under an hour.
- 3 cups medium shell pasta
- 1 small bunch of broccoli, cut in to florets that make up to 3 cups
- 2 tbsp. olive oil
- 12 oz. fully cooked spicy chicken sausage links, cut into 1/2 inch pieces
- 1 small onion, coarsely chopped
- 2 garlic cloves, minced
- 1 cup chicken broth
- pinch of salt and pepper
- 2 cups arugula
- 1/3 – 1/2 cup grated asiago cheese
- crushed red pepper flakes
In a large pot, cook the pasta according to directions, adding the florets the last 5 minutes of cooking time. Drain in cold water and drain again. Set aside
In a large skillet, heat the oil over a medium heat. Add the sausage pieces, onion and garlic, cooking until the sausage has browned. Stir occasionally to make sure it doesn’t burn and is cooked through.
Add the pasta, broth, salt and pepper and heat through. Add the arugula and toss gently to wilt the greens.
Divide among bowls, sprinkle with the cheese, Drizzle a little olive oil and lightly sprinkle with the pepper flakes.
Add bread or rolls and a glass of vino and voila! The world ceases to be a mad house. Enjoy!