Pasta, Risotto, Polenta, and Gnocchi

Baked Rigatoni with Bolognese Meat Sauce
Barley, Zucchini, and Red Pepper Risotto
Bolognese Meat Sauce
Butternut Squash, Bacon, and Sage Risotto 
Butternut Squash Cappellacci with Brown Butter and Sage (Vegetarian)
Cacio e Pepe (Vegetarian)
Chicken Lasagna with Greens
Duck Confit and Tagliatelle
Fettuccine with Roasted Eggplant, Peppers and Basil (Vegetarian) 
Mushroom Risotto
Orecchiette with Broccoli Rabe
Papparadelle and Spring Vegetable Ragout (Vegetarian)
Papparadelle with Wild Mushrooms  (Vegetarian)
Pasta alla Carbonara
Pasta Primavera (Vegetarian)
Pasta with Beans and Greens (Vegetarian)
Pasta with Giblet-Mushroom Sauce
Polenta with Winter Salad, Poached Egg, and Blue Cheese (Vegetarian)
Ravioli Stuffed with Parsley and Ricotta in Tomato Sauce with Heavy Cream (Vegetarian)
Semolina and Ricotta Gnocchi with a Sage Butter Sauce (Vegetarian)
Soba with Eggplant and Mango (Vegan, Gluten-Free)
Soba with Grilled Asparagus Sea Scallops with Sweet Miso Sauce
Spaghetti with Chunky Tomato Sauce (Vegetarian)
Spaghetti with Onions  (Vegetarian)
Spaghetti with Lime and Rocket
Spinach and Ricotta Cannelloni (Vegetarian)
Stir-fried Noodles with Wild Mushrooms
Warm Glass Noodles with Edamame (Vegetarian, Vegan, Gluten-Free)
Zuni Fideus with Wild Mushrooms and Peas  (Vegetarian) 

Comments

Post a Comment

By Popular Demand

Cookbook #4: Cheese Board: Collective Works

Image
Adapted from Cookbook #4:  Cheese Board:  Collective Works (2003) Recipe: Four-Cheese, Three-Onion, Four-Herb Pizza Four cheeses?   I needed four cheeses to make one pizza?  When you're the Cheese Board, the answer is yes. Four cheeses: four gospels, four noble truths, four horsemen of the apocalypse,  four chambers to mammalian heart, the fantastic four ... And so, to follow in this illustrious suit of four, I give you four reasons why this was a good recipe for me to make: 1.  I don't make pizza. My husband does.  For his thirtieth birthday in 2003, he and I were envisioning our ideal kitchen, so I gathered together an immoral amount with the kitchen-themed presents, including a pizza stone.  Since then, he has been delegated head pizza chef, so this is another one of those recipes I would never make but would foist upon him.  When I pull this cookbook off the shelf, I go straight to the scones pages (which are relatively easy to find as they are currently the butte
Read more

Ottolenghi's Semolina, Coconut and Marmalade Cake

Image
"When I stepped out into the bright sunlight, from the darkness of the movie house, I had only two things on my mind: Paul Newman, and a ride home."  This week I did two very important things: I made Ottolenghi's Semolina, Coconut and Orange Blossom Cake and I rewatched The Outsiders . These two events are not related; however, they were both delightful. Let's start with the cake, shall we? This cake is a light - in - texture - but - heavy - in - flavor take on the ubiquitous Eastern Mediterranean semolina cake. From Greece to Syria, Egypt to Turkey, this cake, well, takes the cake. Call it revani , basbousa , shamali, harisi , mix in yogurt, coconut, rose water instead of orange blossom water--no matter what, you're going to do all right.   Ottolenghi's version adds coconut and marmalade to a large dose of sunflower oil and semolina. He also serves it with a dallop of Greek yogurt freshened with orange blossom water. However, this is the kind of
Read more

Ottolenghi's Lemon and Eggplant Risotto

Image
Risotto is such a delightful dish. Comforting, creamy, simple, stable.   And I am a huge fan . As in, I will make me a risotto any chance I get, with any sort of ingredient you can imagine. It doesn't matter--any season.  Spring--lemon and peas;  Summer--tomato and parmesan;  Fall--mushroom;  Winter--butternut squash and pancetta.  If it's in your fridge, you can put it in this Northern Italian rice dish. However, you will want a very specific kind of rice--a high starch, medium- or short-grain rice--in order separate this delicacy from any other rice dish. The high starch means that as you cook it, it releases its starch, making that requisite creamy smoothness to risotto. The most popular risotto rice in the United States is, hands down, Arborio rice. This short-grained rice isn't as starchy as some of its popular Italian counterparts, but it is the most easily procured. However, a  great article from
Read more

Whole Roasted Celery Root from NOPI

Image
Okay.  This almost doesn't qualify as a recipe. But I'll admit, I have never made celeriac this way. Yes, it took Yotam Ottolenghi to convince me to do something simple. And perfect. I am not going to mess around here. I love celery root. I have sung its praises here , here , and here . It is not a pretty little root vegetable, but if you can get beyond its humble, knobby exterior, it smacks of the bright, freshness that one expects from celery (which is, really, just the stalk of the plant) and the nutty, earthiness of something that comes from beneath the ground. This straightforward recipe comes from Ottolenghi's latest cookbook, NOPI , a collection of restaurant-approved recipes from London's powerhouse foodie and his partner and NOPI Head Chef Ramael Scully . Yes, it's true, I am a bit of a fan-girl when it comes to Ottolenghi, and next time I am in London (whew, it has been a long time  since I was last there), you better believe I pla
Read more

Lamb Stew with Apples (Estofado de Cordero Con Manzana)

Image
About six years ago, I bemoaned the fact that one of my fathers-in-law owned a cookbook I wanted. Through the modern miracle of amazon and the generosity of my husband, he snapped up a used copy for me as my Christmas present. And oh, how I love it.  And the question must be asked: why did he wait so long? I decided to begin with one of the simplest recipes in the book: a lamb stew. And oh, how I love lamb stew, and it has shown up on this blog twice before.  About two years ago, I made a  lamb and fruit stew  out of the Middle East that was quite tasty, for I am a huge fan of quince and of saffron--that stew married lamb with those two delicacies, and I was hooked.  And then, as you know, in December,  I made what I declared to be the best lamb stew I have ever had. I'll still stand by that declaration--that Tunisian lamb stew was better than this one, but only because I preferred that spice palate. Seriously--coriander, cinnamon, paprika, cayenne--all a
Read more