Shells Stuffed with Fennel and Escarole

A magazine cover photo sparked my interest in creating this following recipe. That and my love of fennel, which was used to stuff the pasta shells. I decided to make it my own! This recipe is easy, but takes time. So only make these veggie-stuffed shells when you have time to spend in the kitchen! Consider it a wonderful way to spend a rainy or snowy day.  Every step is easy, but this is a multi-step recipe as you need to : Cook the vegetables Combine them with the cheeses and eggs Cook and drain the pasta Fill pasta with veggie mixture Put together. Combine...  collate... whatever you want to [...]

By |2017-08-25T08:52:25-04:00March 5th, 2013|Entrees, Recipes|0 Comments

Balducci’s Little Italy: Spicy Chicken and Pasta

When I received a colander full of Balducci's "Little Italy" goodies, I challenged myself to use most all in one dish. The cherry-red colander included Mario Batali's tomato basil pasta sauce, Balducci's Alfredo sauce, Garfalo pastas, Balducci's balsamic vinegar, Balducci's olive oil and Grissini breadsticks. A gift basket Balducci's describes as everything needed for a feast evocative of the tastes and smells of the Tuscan countryside. So what to cook? A pasta dish using both tomato and Alfredo sauces. I searched the web for some inspiration, created a recipe using everything but the balsamic vinegar, and then invited some friends to dinner. Since I'm single, I try to do as [...]

By |2017-08-25T08:52:25-04:00February 19th, 2013|Entrees, Recipes|2 Comments

Curried Pan-Roasted Chicken and Veggies

A friend raved about a curried chicken and veggies dish that she had made that week and sent me the recipe. I  — of course — edited it to my taste and invited some friends over to enjoy it with me. It's a one-dish simple to prepare entree, heavy on the veggies. Basically, you toss your chopped veggies with some oil, salt and pepper, then spread them on a rimmed baking sheet and roast. Then, you toss the boneless chicken thighs with some yogurt, oil, ginger, garlic and curry powder, place the chicken a top the partially baked veggies and bake! Curried Pan-Roasted Chicken and Veggies ½ pound sliced mushrooms [...]

By |2017-08-25T08:52:25-04:00February 5th, 2013|Entrees, Recipes|2 Comments

Make-Ahead Ravioli Salad

Until recently, the Oscars had been my Superbowl. Nothing could have kept me — the Oscaraholic — from watching. But no longer, as in the past few years the show became incredibly boring. So this year, I decided to have a few people over to my pied-à-terre to watch my new Oscars... the Golden Globes. So what to serve? Since my place is very tiny  — about 500 square feet —  with a workable, but tiny kitchen  I wanted something that I could make ahead so I could enjoy the red carpet and awards with my guests. Perhaps a pasta salad with lots of veggies, I thought. I began looking [...]

By |2017-08-25T16:03:29-04:00January 22nd, 2013|Breads, Sides & Salads, Entrees, Recipes|0 Comments

Root Beer Pulled Pork

On a recent Guest Foodie post, Nancy Hopkins — Senior Deputy Food and Entertaining Editor, Better Homes and Gardens Magazine —  in response to a query about what she likes to serve when she entertains, mentioned  a long-roasted pork.  Here's the recipe -- unfortunately she didn't have a photo to accompany it. Root Beer Pulled Pork Root beer gives these slow cooked pork sandwiches rich color and pleasant sweetness. Prep: 15 minutes Cook: 30 minutes Slow Cook: 8 to 10 hours (low) or 4 to 5 hours (high) 1 2 1/2 to 3-pound pork sirloin roast 1/2 teaspoon salt 1/2 teaspoon pepper 1 tablespoon cooking oil 2 medium onions, cut [...]

By |2017-08-25T16:02:20-04:00October 5th, 2012|Breads, Sides & Salads, Entrees, Recipes|1 Comment

Avocado Breakfast Burrito

Hurried mornings leaving you with no time for breakfast? Think again! Wrapped in a warm flour tortilla, filled with a ham and cheese scramble and freshly sliced avocados, this breakfast wrap is the perfect grab-and-go meal. Courtesy of Avocados from Mexico. Avocado Breakfast Burrito 6 large eggs Salt Freshly ground black pepper 1 tablespoon butter 4 (8-inch) flour tortillas, warmed* 4 slices ham (about 4 ounces) 4 slices sharp cheddar cheese (about 4 ounces) 1 fully-ripened avocado, halved, pitted, peeled and sliced 1/4 cup salsa In bowl, beat eggs with salt and pepper to taste. In large skillet over medium heat, melt butter; add eggs; cook and stir until set. [...]

By |2017-08-25T15:55:56-04:00August 29th, 2012|Entrees, Recipes, Starters|0 Comments

Creative Uses for Hummus

Tribe Hummus  offers these simple suggestions for using hummus. Hummus Dressing – Salad dressing can get boring quickly. Try mixing 2 tbsp. of  Classic Hummus with extra virgin olive oil and lemon juice.  Sprinkle with some fresh cracked pepper. Hummus Deviled Eggs – Instead of using mayo in your deviled egg filling mixture, use  Spicy Red Pepper Hummus providing a flavor-filled treat with fewer fat calories. Stuffed Chicken with Hummus – For a fun twist on dinner, stuff your chicken cutlets with  Roasted Garlic Hummus and fresh spinach. Vegetarian? Substitute eggplant for the chicken! Hummus Veggie Burger – Frozen veggie burgers make an easy weeknight dinner. For an added kick, [...]

By |2017-08-25T15:55:56-04:00August 20th, 2012|Entrees, Recipes, Starters|0 Comments

Bucatini with Brussels Sprouts, from Corkbuzz

The Tasting Table agrees with me as to their favorite Corkbuzz dish: the buttery bowl of bucatini with Brussels sprouts and chile oil. They like it with a glass of Trimbach Riesling Reserve with it -- which is why they the recipe doesn't contain the chile oil .... at least according to sommelier/owner Laura Maniec. "Chef Hayan drizzles chili oil at end as garnish... We left them off recipe for the purpose of pairing with the Trimbach but if you love the heat, just pair with a slightly sweet German Riesling," explained Laura. Here's the adapted recipe from Hayan Yi, Corkbuzz Wine Studio from their site that takes about 25 [...]

By |2017-08-31T16:19:36-04:00April 25th, 2012|Entrees, Recipes, Starters, xyz misc|1 Comment

Southern Italian Fondue (Bagna Calde)

Thinking about garlic reminded me of a favorite dish for easy entertaining I featured almost 30 years ago after having met an Italian home cook who did amazing things with escarole ... and, of course, garlic. I recalled the concept of the Southern Italian Fondue, a communal meal, with the ingredients cooked at the table in a similar manner to a Mongolian Hot Pot. Instead of broth, though, the ingredients are submerged in garlicky oil bath — bagna calde or "hot bath." To the files I went, digging through for my newspaper clippings from long ago. I found the exact recipe published in April 1983 to share! I liked this [...]

By |2017-08-25T08:52:27-04:00January 11th, 2012|Entrees, Recipes|0 Comments

Deep-Dish Potato Torta with Peppers and Olives

Try this make-ahead meatless dish for a weekend brunch, picnic or tailgating, as this is good either hot or at room temperature. To simplify, just drained, jarred roasted peppers. Deep-Dish Potato Torta  with Peppers and Olives 2 pounds peeled potatoes, halved, steamed and cut into thin sliced 3 bell peppers (orange, red and yellow), roasted, skinned and sliced 1 small onion, peeled and thinly sliced 1 cup thinly sliced, coarsely chopped fennel (white bottom part only) 1 tablespoon extra-virgin olive oil 3 tablespoons basil pesto ¾ pound thinly sliced part-skim mozzarella or fontina cheese, divided ¼ cup shredded manchego, Romano or Parmesan cheese, divided 3 tablespoons pitted, chopped Kalamata olives [...]

By |2017-08-25T16:03:58-04:00September 25th, 2011|Breads, Sides & Salads, Entrees, Recipes|0 Comments

Express (aka Quick!) Linguine with Broccoli di Rabe

An express — quick-to-prepare pasta recipe. Express Linguine with Broccoli di Rabe Cook 1/2 pound sliced hot or sweet sausage in large skillet over medium heat, turning often until browned, about 5 minutes. Add 3 cloves minced garlic and cook 1 minute until garlic is fragrant. Add 1 pound broccoli di rabe, trimmed and cut into 3-inch pieces; stir 1 minute, then add 1/2 c water or chicken stock. Turn heat to low, cover and cook 6 to 8 minutes, stirring occasionally. Uncover and increase heat to high for 1 to 2 minutes to evaporate/cook off some of the pan juices. Season with salt and pepper to taste. Serve over [...]

By |2017-08-25T08:52:27-04:00September 18th, 2011|Entrees, Recipes|0 Comments

Express (aka Quick!) Tortellini in Fresh Tomato Sauce

An express — quick-to-prepare — tortellini recipe, using 1 package (9-ounces) of tortellini cooked in salted water until al dente. Before draining, save about 1/4 cup of the pasta cooking water to add — if desired — one tablespoon at a time to thin your “sauce” to the right consistency. The consistency is entirely up to you! Fresh Tomato Sauce: Sauté 2 cloves minced garlic in 3 T olive oil until softened. Add 1 cup chopped fresh tomatoes, a pinch of salt and freshly ground black pepper to taste, cooking until the tomatoes begin to soften, about 3 minutes. Toss with the cooked tortellini. Garnish with 1/4 cup fresh chopped [...]

By |2017-08-25T08:52:27-04:00July 15th, 2011|Entrees, Recipes|0 Comments

Express (aka Quick!) Mediterranean Tortellini with Smoked Mozzarella

An express — quick-to-prepare — tortellini recipe. Mediterranean Tortellini with Smoked Mozzarella: Sauté 1 medium-sized sliced onion in 2 T olive oil until golden, about 5 minutes. Add 1 cup halved grape tomatoes and 1 minced clove garlic; cook 1 to 2 minutes. Add 1/4 cup dry white wine, cook 1 minute, then add 1/2 cup minced parsley, 1/2 cup minced basil, 1/3 cup minced Kalamata olives, 1 t oregano and freshly ground black pepper to taste. Simmer for 5 minutes, stirring occasionally, then add cooked tortellini. Add 1/2 pound diced smoked mozzarella and remove from heat. Season with salt and pepper to taste.

By |2017-08-25T08:52:27-04:00March 24th, 2011|Entrees, Recipes|0 Comments

Caseus Fromagerie Bistro

Bon Appétit occaisionally rounds up a variety of not-to-be-missed specials from restaurants across the country. And what kind of New Haven born son would I be if I didn't point out a hometown star, Caseus Fromagerie Bistro. The restaurant was highlighted for their Arctic Char with Cucumber-Feta Relish and Jalapeño-Goat-Cheese Hush Puppies. Bon Appétit said, “Want to grab a bottle of olive oil and lunch? Then stop by Caseus, a cheese shop/bistro combo. The place is named for drained, pressed milk curds—and the folks here do know their cheese. The shop carries more than 100 artisanal varieties, which show up on the bistro menu. In this recipe, goat cheese adds [...]

Express (aka Quick!) Linguine with White Clam Sauce

An express — quick-to-prepare pasta recipe. Express Linguine with White Clam Sauce Cook 3 cloves minced garlic in 1 T oil over medium heat until fragrant, about 1 minute. Add the liquid from two 6.5-ounce cans chopped clams, reserving clams. Season with salt, pepper and 1 t oregano; heat through, about 2 to 3 minutes. Add 1/3 c chopped parsley, the reserved clams and, if desired, 3 T white wine and 1/4 t pepper flakes, cooking 1 minute more. Serve over linguine.

By |2017-08-25T08:52:28-04:00February 10th, 2011|Entrees, Recipes|1 Comment

Express (aka Quick!) Garlicky Linguine

An express — quick-to-prepare — pasta recipe for Express Garlicky Linguine Cook linguine according to package directions; drain, reserving 1/4 c cooking water. Heat 3 T olive oil in large skillet over medium heat. Add 3 cloves minced garlic; cook, while stirring, until fragrant or golden, about 1 minute. Add the cooked linguine to skillet, toss well. Add enough of the reserved pasta-cooking liquid to just keep the pasta moist. Add 1/3 c fresh grated Parmigiano Reggiano cheese, toss well. Season with salt and freshly ground black pepper. Serve topped with 1/2 c chopped parsley.

By |2017-08-25T08:52:28-04:00December 31st, 2010|Entrees, Recipes|0 Comments

Express (aka Quick!) Tortellini Recipes

Here are a few quick tortellini recipes. Each is for 1 package (9-ounces) of tortellini cooked in salted water until al dente. Before draining, save about 1/4 cup of the pasta cooking water to add — if desired — one tablespoon at a time to thin your “sauce” to the right consistency. The consistency is entirely up to you! Sage Butter: Melt 4 T butter, add 1/4 cup chopped fresh sage, season with salt and pepper to taste and cook over low heat until the butter just begins to brown. Toss with the cooked tortellini. Garnish with fresh minced sage. Pesto: Toss cooked tortellini with 1/4 to 1/2 cup homemade [...]

By |2017-08-25T08:52:28-04:00December 21st, 2010|Entrees, Recipes|0 Comments

Express (aka Quick!) Jarlsberg Recipes

Use Jarlsberg (regular or lite) for cooking in any recipe calling for Swiss cheese. Top onion soup, add to a Reuben sandwich, use in a grilled cheese, or try it in one of these Express Lane Cooking recipes: Ham, Jarlsberg and Potato Frittata: Preheat broiler. Cook 1 peeled and diced potato in 1 tablespoon butter in a medium skillet with an ovenproof handle over moderately low heat, stirring, until tender, about 10 minutes. Add 2/3 cup diced ham and 1 medium-sized chopped onion or 3 chopped scallions. Cook until onion/scallion softens and ham is heated through, about 3 minutes. In a bowl, beat together 6 eggs, 3 tablespoons Jarlsberg cheese, [...]

By |2017-08-25T16:02:20-04:00December 16th, 2010|Breads, Sides & Salads, Entrees, Recipes|0 Comments

Express (aka Quick!) Entrees Using Peanut Butter

Looking  for delicious recipes that you can get on the table in under 15 minutes with little fuss, and big flavors. What follows are Peanut Butter (PB) recipes adapted from Express Lane Cooking®, my daily syndicated column. These originally posted on this site with our review of Santa Cruz Dark Roasted Peanut Butter. Give ‘em a try—and let me know what you think. Chicken Satay: Stir together 1/3 cup peanut butter, 2 T soy sauce, 2 T white or rice vinegar, 1 T lime juice, 2 minced cloves garlic, 1/2 t sesame oil and 1/4 t crushed red pepper flakes. Blend in 3 T hot water or broth. Add 1 [...]

By |2017-08-25T16:04:40-04:00December 2nd, 2010|Entrees, Recipes, Starters|0 Comments

Express (aka Quick!) Soup Recipes

Here are a few recipes for you, adapted from my Express Lane Cooking® column recipes. Each one uses a 32-ounce container, preferably Swanson Organic Chicken Broth. These originally posted when we featured Swanson Organic Chicken Broth Bangkok Chicken & Rice Soup Toss 3/4-pound chicken breasts cut into strips with 2 teaspoons curry powder. In a 4-quart saucepan, combine the 32-ounce container chicken broth, 12- to 14-ounce can lite coconut milk, 3/4 cup water, 1 teaspoon sugar, 1/2 teaspoon curry powder, 1/4 teaspoon ground or 1 chunk of crushed fresh ginger and 1 teaspoon lime zest. Bring to a boil, stir in 3/4 cup regular or jasmine rice, reduce heat, and [...]

By |2017-08-25T16:04:40-04:00November 26th, 2010|Entrees, Recipes, Starters|0 Comments