Fettuccine Verde con Patate

Spinach Fettuccine with Potatoes by Umberto Menghi

1 lb spinach fettuccine

¼ cup butter

2 med potatoes, peeled and thinly sliced

2 tbsp onion, finely chopped

¾ cup chicken stock

¾ cup whipping cream

salt and pepper to taste

½ cup parmesan cheese

Cook pasta until al dente.

Saute potatoes, butter and onions on medium heat for 5 mins. Add chicken stock and cream. Stir until well blended and cook on medium heat until cream begins to bubble and potatoes are cooked.

Season with salt and pepper.

Add fettuccine to potato sauce and toss and heat. Add parmesan cheese and toss until cheese has melted.

Thai Tuna Salad

From "Pok Pok" by Andy Ricker

DRESSING:
 2 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon Palm sugar simple syrup (coarsely chop 2 ounces palm sugar and put in small pan with 1/4 cup plus 1 tablespoon water over medium heat until sugar is dissolved)
1-14 gram piece peeled ginger cut into 1 1/2 inch long matchsticks (about 2 tablespoons)
1 grams peeled garlic cloves halved and thinly sliced ( about 1 tablespoon)
6 grams fresh Thai chiles (about 4), preferable green, thinly sliced

SALAD:
1 (5-ounce) can solid light tuna packed in water, drained and broken into large pieces
2 ounces cherry tomatoes (about 4), halved, or quartered  if large
7 grams thinly sliced lemongrass (tender parts only), from about 1 large stalk (about 1 tablespoon)
14 grams peeled yellow onion, thinly sliced with the grain (about 2 tablespoons)
1 tablespoon coarsely chopped cilantro (thin stems and leaves), lightly packed
1 tablespoon coarsely chopped Chinese celery (thin leaves & stems), lightly packed (I substituted Italian parsley)
I tablespoon thinly sliced green onion, lightly packed

To make the dressing:
Combine the fish sauce, lime juice, simple syrup, ginger, garlic, and chiles in a medium pot, set it over medium heat, and heat the mixture just until it's warm to the touch. Turn off the heat.

Assemble the salad:
Add the remaining ingredients to the pot with the dressing and toss gently but well. Transfer the salad, liquid and all, to a plate in a heap, and serve.

Baked Manicotti with Sausage

Baked Manicotti with Sausage (From Cook's Illustrated)

Ingredients:

TOMATO SAUCE
2 28-ounce cans diced tomatoes
2 tablespoons olive oil
1 pound Italian sausage, hot or sweet, casings removed
3 medium garlic cloves, minced or pressed (about 1 tablespoon)
1/2 teaspoon hot red pepper flakes
2 tablespoons chopped fresh basil
Salt

CHEESE FILLING AND PASTA
3 cups part-skim ricotta cheese
4 ounces grated Parmesan cheese (about 2 cups)
8 ounces shredded mozzarella cheese (about 2 cups)
2 large eggs, lightly beaten
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh basil
16 no-boil lasagna noodles

INSTRUCTIONS

1. For the Sauce: Adjust oven rack to middle position and heat oven to 375 degrees. Pulse 1 can tomatoes with their juice in a food processor until coarsely chopped, 3 or 4 pulses. Transfer to bowl. Repeat with remaining can of tomatoes.

2. Heat oil in large saucepan over medium-high heat, add sausage and stir to break sausage into 1/2 inch pieces, until no longer pink, about 6 minutes. Add garlic and pepper flakes to sausage and cook until fragrant, 1 to 2 minutes. Stir in tomatoes and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes. Stir in basil and adjust seasonings with salt.

3. For the Cheese Filling: Combine ricotta, 1 cup Parmesan, mozzarella, eggs, salt, pepper, and herbs in medium bowl; set aside.

4.  To Assemble:  Pour 1-inch boiling water into 13 x 9-inch broiler safe baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of a sharp knife to prevent sticking. Remove noodles from water and place in a single layer on clean kitchen towels; discard water in baking dish and dry dish.

5.  Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soupspoon, spread 1/4 cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape rolling from the bottom up and arrange on baking dish seam side down. Top evenly with remaining sauce, making sure that pasta is completely covered.

6. Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Remove baking dish, adjust oven rack to uppermost position and heat broiler. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Broil until cheese is spotty brown, watch closely. Cool 15 minutes, then serve.

One-Minute Salsa

From Cook's Illustrated. Makes about 1 cup

1/2 small jalapeno chile or 1/2 chipotle chili in adobo sauce, minced
1/4 small red onion, peeled and root end removed
1 small garlic clove, minced or pressed
2 tablespoons fresh cilantro leaves
1/4 teaspoon salt
pinch ground black pepper
2 teaspoons juice from 1 lime
2 small ripe tomatoes each cored and cut into eights, or one (14-ounce) can diced tomatoes, drained

Pulse all ingredients except tomatoes in food processor until minced, about five 1-second pulses, scraping sides of bowl as necessary. Add tomatoes and pulse until roughly chopped, about two 1-second pulses.

Bo Luc Lac (Vietnamese Shaking Beef)

Made this and Minh said it "tasted like his Mom's"

Bo Luc Lac (Vietnamese Shaking Beef)

Ingredients:

Beef Marinade:

1.5 lbs beef sirloin (or any cut you like) cut into 1″ cubes

2 tbs minced garlic

1.5 tbs sugar

2 tbs oyster sauce

1 tbs fish sauce

1 tbs sesame oil

1 ts thick soy sauce

Vinaigrette:

1/2 cup rice vinegar

1.5 tbs sugar

1/2 tbs salt

Dipping Sauce:

Juice of 1 lime

1/2 ts kosher salt

1/2 ts fresh cracked pepper

1 red onion, thinly sliced

2 bunches of watercress, long stems trimmed

2 tomatoes, thinly sliced

Cooking oil for frying

Method:

Prepare marinade by combining garlic, oyster sauce, sugar, fish sauce, thick soy sauce and sesame oil with the beef for at least half an hour, preferably 1-2 hrs.

Prepare vinaigrette by mixing rice vinegar with salt and sugar. It should be a balance of sour, salty and sweet.

Thinly slice the red onion and use about 3-4 tbs of the vinaigrette to pickle and set aside covered in fridge for about 10 minutes. Prepare bed of watercress and tomatoes in a serving platter and set aside.

Heat a large wok or pan over high heat. Add about 2 tbs cooking oil and when it begins to smoke, add an even layer of beef and allow to sear for about 2 minutes, before “shaking” to sear the opposite sides for about another 1-2 minute more to brown all the sides.  Do this in batches to cook all the beef if necessary.

Transfer beef to bed of watercress and tomatoes. Drizzle another 3-4 tbs of vinaigrette over the beef and greens and top with pickled red onions. Lastly, squeeze lime juice over salt and pepper in a small ramekin.

Cook’s Note:

We like our beef medium rare and test the meat by touch and sight–it will plump up slightly and be bouncy to the touch with a spatula.

Penne a la Betsy

From the Pioneer Woman website.

Ingredients

• 3/4 pounds Penne Pasta
• 1 pound Shrimp
• 3 Tablespoons Butter
• 3 Tablespoons Olive Oil
• 1 whole Onion (small)
• 2 cloves Garlic
• 1/2 cup White Wine, Or To Taste
• 1 can Tomato Sauce (8 Oz)
• 1 cup Heavy Cream
•  Fresh Parsley, to taste 
•  Fresh Basil - To Taste
•  Salt To Taste
•  Pepper To Taste

Preparation Instructions

Cook the penne pasta until tender-firm, also known as al dente.

Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite –sized pieces and set aside.

Finely dice one small onion. Mince two cloves of garlic.
In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add your white wine. Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low-sodium chicken broth instead (about ½ cup).

Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer.

Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil, or if you’re feeling very proper, chiffonaded.

Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir.

Beef with Snow Peas

This is a fast and easy weeknight dinner. You really need to let the meat brown in the hot pan without touching it to get it nicely carmelized.

Ingredients

• 1 - 1/2 pounds flank steak, sliced very thin against the grain
• 1/2 cup soy sauce
• 3 tbsp sherry
• 2 tbsp brown sugar
• 2 tbsp cornstarch
• 1 tbsp minced ginger
• 8 ounces snow peas, ends trimmed
• 5 whole scallions, cut into half-inch pieces on the diagonal
• salt, as needed
• 3 tbsp peanut oil
• crushed red pepper, for sprinkling
• Jasmine or long grained rice

In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Pour half the liquid over the sliced meat in a bowl and toss with hands. Reserve the other half of the liquid. Set aside.Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside.Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice.

Turkey Tacos

These are really good but I can't get the kids to eat them. You can use ground beef but I prefer ground turkey.

Beef Tacos (from Cook's Illustrated)

Makes 8 tacos

Beef Filling

2 teaspoons vegetable oil

1 small onion, chopped small (about 2/3 cup)

3 medium garlic cloves, minced or pressed through garlic press
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
salt & pepper
1 pound lean ground beef
1/2 cup tomato sauce
1/2 cup chicken broth
2 teaspoons vinegar (preferably cider)
1 teaspoon packed brown sugar

1. Heat oil in a 12-inch skillet over medium heat until shimmering, about 2 minutes; add onion and cook, stirring occasionally, until softened, about 4 minutes. Add garlic, chili powder, cumin, coriander, oregano, cayenne, and 1/2 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook, breaking up meat with a wooden spoon and scraping pan bottom to prevent scorching, until beef is no longer pink, about 5 minutes. Add tomato sauce, broth, vinegar, and brown sugar; bring to a simmer. Reduce heat to medium-low and simmer, uncovered, stirring frequently and breaking up meat so that no chunks remain, until liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes. Season with salt and pepper.
2. Using a wide, shallow spoon, spoon mixture into taco shells.

Slow-Roasted Beef

From Cooks Illustrated. Serves 4 to 8. Try not to open the oven door too much; don't want heat to escape.

1 (3 1/2 to 4 1/2 pound) boneless eye-round roast
4 teaspoons kosher salt
2 teaspoons plus 1 tablespoon vegetable oil
2 teaspoons pepper

1. Season all sides of roast evenly with salt. Wrap with plastic wrap and refrigerate 18 to 24 hours.
2. Adjust oven rack to middle position and heat oven to 225 degrees. Pat roast dry with paper towels; rub with 2 teaspooons oil and season all sides evenly with pepper. Heat remaining 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Sear roast until browned on all sides, about 12 minutes. Transfer roast to wire rack set in rimmed baking sheet. Roast until meat registers 115 degrees (for medium rare), 1 1/4 to 1 3/4 hours, or 125 degrees (for medium), 1 3/4 to 2 1/4 hours.
3. Turn oven off; leave roast in oven, without opening the door, until meat registers 130 degrees (for medium-rare) or 140 degrees (for medium), 30 to 50 minutes longer. Transfer roast to carving board and let rest for 15 minutes. Slice meat as thin as possible and serve.

Hot Artichoke Dip

From Best of Bridge.

14 ounce can artichoke hearts, drained and chopped
1/2 cup grated Parmesan cheese
1 cup mayonnaise
1 garlic clove, minced
Dash lemon juice

Mix all ingredients. Bake at 350 degrees for 10 minutes. Serve with crackers of tortilla chips for dipping.

*** I've also added a can of crab to this and it was really good.

Layered Crab Dip

From Best of Bridge.

8 ounces cream cheese, softened
1 tbsp. grated onion
1 tbsp. Worcestershire sauce
1 1/2 tsp. lemon juice
1/2 cup chili or cocktail sauce
7 ounce can crab meat
2 tbsp. chopped parsley

Mix onion, cheese, Worcestershire sauce and lemon juice together. Spread in a shallow serving dish. Spread chili sauce over top. Drain and rinse crab and spread over chili sauce. Sprinkle with parsley. Serve with assorted crackers.

Stampede Casserole

Made this for Christmas morning breakfast. From Best of Bridge.

1 1/2 pounds bulk sausage
3-4 ounce cans green chilies, drained
1 pound cheddar cheese, grated
1 pound Monterey Jack cheese, grated
9 eggs, beaten
2 tbsp. flour
Paprika

Brown sausage and drain well. Split chilies and remove seeds. Save 1/3 of the chilies and cut in thin strips. Layer sausage with cheeses and remaining 2/3 chilies in a  greased 9 x 13" glass baking dish. Beat eggs, milk and flour together until well-blended. Pour over layered mixture. Decorate top with strips of chilies in a lattice-work pattern. Sprinkle with paprika and bake at 350 for 45 minutes. Serves 12.

Classic Macaroni & Cheese

(From Cooks Illustrated)

Serves 6 to 8, or 10 to 12 as a side. I've taken this to potlucks where there are kids and it's a hit.

Ingredients:

Bread Crumb Topping:

• 6 slices white sandwich bread, torn into rough pieces
• 3 tablespoons butter, cut into 6 pieces

Pasta & Cheese:

• 1 pound elbow macaroni
• 1 tablespoon salt
• 5 tablespoons butter
• 6 tablespoons flour
• 1 1/2 teaspoons powdered mustard
• 1/4 teaspoon cayenne pepper (optional)
• 5 cups milk (whole, low-fat or skim work fine)
• 8 ounces Monterey Jack cheese, shredded (2 cups)
• 8 ounces sharp cheddar cheese, shredded (2 cups)
• 1 teaspoon salt

Instructions:

1. For the breadcrumbs: Pulse bread and butter in a food processor until crumbs are no larger than 1/8 inch, ten to fifteen 1-second pulses. Set aside.
2. For the past and cheese: Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water to boil in a dutch oven over high heat. Add macaroni and 1 tablespoon salt; cook until pasta is tender. Drain and set aside in a colander.
3. In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour, mustard, and cayenne and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted. Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.
4. Transfer mixture to broiler-safe 9-by-13 inch baking dish and sprinkle evenly with bread crumbs. Broil until crumbs are brown. Cool 5 minutes and serve

Salad with Fennel, Dried Cranberries, Walnuts, and Roquefort

I made this salad for an Easter brunch we went to and it was really good. Can also use dried cherries.

(Adapted from Cooks Illustrated)

• 2 teaspoons honey
• 3 tablespoons red wine vinegar
• 1/2 cup dried cranberries
• 3 tablespoons olive oil
• Salt & pepper
• 1 small bulb fennel, trimmed of stalks and sliced very thin (about 1 1/2 cups), fronds chopped coarse (about 1/4 cup)
• 1 small head red leaf lettuce (or green), washed, dried, and torn into bite-sized pieces (7 cups)
• 1 small head radicchio, quartered, cored, and cut crosswise into 1/2-inch-wide strips (about 3 cups)
• 1/2 cup chopped walnuts (I substituted pistachios), toasted 
• 6 ounces Roquefort cheese, crumbled (about 1 1/2 cups)

1. Whisk honey & vinegar in medium microwave-safe bowl; stir in cranberries. Cover with plastic wrap, cut several steam vents in plastic, and microwave on high until cranberries are plump, about 1 minute. Whisk in oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper; while mixture is still warm, add sliced fennel bulb and toss to combine. Let cool to room temperature.
2. Toss lettuce, radicchio, fennel fronds, and dried cranberry/fennel mixture in a large bowl; adjust seasonings with salt and pepper. Top with nuts and cheese. Serve immediately.

Yorkshire Pudding

From the Best of Bridge. If I'm making for more than just our family of 4 I'll usually double the recipe.

1 cup flour
1/2 tsp salt
1/2 cup milk
2 eggs, beaten
1/2 cup water
Melted butter or oil

In a blender mix flour, salt, milk, eggs and water. Blend well and leave at room temperature for 1 hour. Everytime you walk by, give it a whirl! When roast is done, remove from oven and cover with foil to keep warm. Preheat oven to 400 degrees. Pour 1 tbsp. beef drippings, melted butter, or oil into 8 medium muffin tins. Place in oven until bubbling hot (watch closely because you don't want the butter to burn). Remove from oven and pour batter into hot butter. Bake at 400 for 20 minutes and then at 350 for 10 minutes longer. Serve immediately.