MUSHROOM CARBONARA: Deliziosa e Facile!

mushroom carbonara textPasta Carbonara is a delicious meal, but is often overlooked by vegetarians since it generally contains pancetta or bacon. Also, it contains raw eggs, which can cause salmonella fear.

Not to worry! Simply replace the meat with mushrooms, and use pasteurized eggs to avoid any salmonella. Pasteurized eggs can be difficult to find, but it’s quite easy to pasteurize eggs yourself. Instructions follow Mushroom Carbonara recipe.

NOTE: As Queen of Freeze, I would be remiss in my duties if I failed to remind you (some might say, ‘nag’) to freeze the unused egg whites for future use.

MUSHROOM CARBONARA – makes about 11 cups

  • 1 lb orecchiette pasta (or whatever pasta you prefer)
  • 3 T olive oil
  • 1½ lbs common white mushrooms, chopped into quarters
  • 1/2 lb fresh shiitake mushrooms, chopped into quarters
  • 2/3 cup chopped shallots (about 2 large)
  • 1 T pressed garlic (about 10 cloves, depending on size)
  • 1 tsp kosher salt
  • 5 yolks, pasteurized
  • 1 whole egg, pasteurized
  • 1 – 1½ tsp ground black pepper, depending on preference
  • 4 oz Pecorino-Romano, grated
  • 2/3 cup Italian parsley, chopped

In a Dutch oven, bring 4 quarts of water and 2 T kosher salt to a full boil. Cook the pasta until it’s almost done – about 2 minutes less than package calls for (it will continue to soften). Place a bowl under a sieve and drain pasta, making sure to capture 2 cups of pasta water. (Pasta water is a great thickener.) Set this water aside – you’ll need it later.

Into the now empty Dutch oven place the olive oil and mushrooms. Over medium heat, briefly stir the mushrooms to cover with the oil. Then continue to cook, uncovered, WITHOUT further stirring for 5 minutes in order to draw out the liquid. mushroom carbonara6After 5 minutes, begin stirring now and then until liquid has evaporated and mushrooms have browned – about 5 minutes. mushroom carbonara7Add in shallots and garlic, cooking another few minutes – just before shallots begin to brown. mushroom carbonara8Stir in the 1 tsp kosher salt, cooked pasta, and 1 cup of the reserved pasta water. Remove pot from heat source and let cool about 5 minutes.mushroom carbonara5 Separate the yolks from 5 of the eggs and beat these yolks together with the whole egg. As you’re beating the eggs, slowly drizzle in 1/2 cup of the pasta water, stirring constantly – this will temper the eggs. mushroom carbonara4Then slowly pour the eggs into the pasta mixture, stirring constantly. mushroom carbonara3Stir in the pepper, Pecorino-Romano, and the parsley. mushroom carbonara2Turn burner to very low and continue to stir in order to heat pasta for serving, taking care not to scramble the eggs. If mixture is too thick for your liking, loosen it up with remaining pasta water.

Buon appetito!!!

PASTEURIZING EGGS

Note: I’ve watched many videos and read many sites about pasteurizing eggs. Plus, I’ve done it myself with no ill effects.  HOWEVER, you should do your own research, just to be sure.

About 20 minutes before beginning, remove eggs from refrigerator to bring them to room temperature.

Have a bowl of ice water ready.

Place room temperature eggs (still in their shells) in a saucepan and cover with about 1″ of water.pasteurizing eggs1Heat saucepan until water reaches 140º Fahrenheit. Maintain 140º for 3 minutes for large eggs and 5 minutes for extra large eggs. (You’ll probably have to turn off burner all-together to maintain the temperature.) pasteurizing eggs2Remove pan from heat source and immediately remove eggs to the ice bath for about 5 minutes. This will stop the cooking process.pasteurizing eggs3Remove eggs from ice water and refrigerate until needed. Make sure you mark them somehow so they don’t get confused with unpasteurized eggs.

You may notice the whites have become slightly cloudy – this is fine.  Also, beating the whites into a meringue may take longer, although I haven’t had any problem with this.

SPICY MACARONI SALAD: Nothing Bland About This!

spicy mac & cheese textWhen asked to attend a potluck, my Spicy Macaroni Salad is often specifically requested. Unlike the usual bland pasta salads, this recipe will wake up your mouth…in a good way!

It’s super easy to make and does well with being made in advance so the flavors have time to blend.

SPICY MACARONI SALAD

  • 1 cup buttermilk
  • 1/2 cup mayonnaise
  • 1 T lemon juice
  • 2 tsp salt
  • 2 tsp Dijon mustard
  • 1 tsp garlic, pressed or minced
  • 3/4 tsp ground black pepper
  • 1/8 tsp Tabasco (or other hot sauce)
  • 8 oz small elbow macaroni
  • 1 cup shredded carrots
  • 1/2 cup chopped radishes
  • 1 cucumber, peeled, seeded, and chopped
  • 1/4 cup scallions
  • 1/4 cup chopped parsley
  • 1 T dried dill (or 3 T fresh)

In a large bowl, whisk together the buttermilk, mayonnaise, lemon juice, salt, Dijon, garlic, pepper, and Tabasco. spicy mac & cheese1Stir the carrots, radishes, cucumber, scallions, parsley, and dill into the dressing. Mix well and chill.spicy mac & cheese2Cook pasta in salted water until just tender. Rinse with cold water to stop the cooking (don’t worry, it will continue to soften when mixed with the dressing) and drain. Mix into the dressing. Chill at least an hour to allow the flavors to penetrate the pasta.spicy mac & cheese3

 

SPINACH FETTUCCINE WITH CAULIFLOWER & BROCCOLI – Fast & Easy!

fettuccine with brocc caulif textI’m always looking for quick and easy recipes that are low in calories.  I found Spinach Fettuccine with Cauliflower & Broccoli in Green’s Cookbook, and it filled the bill. Of course, I had to tweak it a bit, as you probably will, too.

I’m a bit of a compulsive DIY-er, so I make my own pasta.  (I’ve included my recipe for spinach fettuccine at the end, for you brave souls.) You can shave off some time by purchasing the fettuccine. By the way, you don’t have to use fettuccine – choose a different pasta if your prefer (or don’t have any in the house).

FETTUCCINE WITH CAULIFLOWER & BROCCOLI – makes 2 large servings

  • 4 T butter
  • 3 shallots, finely chopped
  • 2 garlic cloves, pressed
  • 2 tsp balsamic vinegar
  • 2 T Dijon mustard
  • 1 T sun dried tomatoes packed in oil, chopped
  • 1 T salt
  • 3 cups total broccoli and cauliflower, chopped in bite-sized pieces
  • 1/2 pound fettuccine (or any pasta you prefer) Recipe for Spinach Fettuccine follows at end.
  • 1 tsp lemon zest

Melt butter in 3 or 4 quart saucepan. Add shallots and sauté for 3 minutes over medium flame. Add in garlic and cook another 30 seconds.fettuccine with brocc caulif2 Remove from heat and stir in vinegar, mustard, and dried tomatoes. fettuccine with brocc caulif3In a Dutch oven, bring 2 quarts of water and 1 T salt to a boil. Remove 1/2 cup of this water and stir into shallot mixture. fettuccine with brocc caulif4To the pot of boiling water add the broccoli and cauliflower. fettuccine with brocc caulif5When the water resumes boiling, cook veggies 1 minute only, just to blanch them, then scoop them out and add to the shallot mixture (which is still off-heat).fettuccine with brocc caulif6 Add the pasta and lemon zest to the boiling water, cooking until the pasta is done. fettuccine with brocc caulif7Save a cup of the pasta water in case you need it, then drain pasta. Into the empty Dutch oven combine the shallot mixture and pasta.fettuccine with brocc caulif8 Adjust seasoning, if needed. Add saved pasta water if you feel it needs to be looser.

SPINACH FETTUCCINE  – makes 2 servings

  • 1 cup fresh spinach leaves
  • 1 egg
  • 1 tsp olive oil
  • 1 cup + extra all-purpose flour

Note: For this recipe you’ll need a food processor and a pasta machine (I use the Atlas hand cranked brand)

Remove and discard stem ends from spinach leaves. fettuccine, spinach6Chop leaves with knife, then place in food processor and pulse until leaves are very finely chopped. fettuccine, spinach11Add egg and oil, and pulse a few times to blend. fettuccine, spinach7Pasta making is all about having the right ratio of liquid to dry ingredients. The spinach, egg, and oil are the wet, and the flour is the dry. You’ll have to go by feel since the water in the spinach and the size of the egg are variable. Don’t worry, there’s wiggle room!

Add in 1 cup of flour and run machine about 10 seconds, until mixture is blended. It will probably be too dry. Try to form a ball with some of the mixture. If it crumbles, you’ll need to add some water, 1 tsp at a time. If it feels like Playdough (i.e., it holds together and feels kind of tacky), it’s done. If it forms a ball but sticks to your fingers, it’s too wet – add more flour, a tablespoon at a time.fettuccine, spinach9 When dough reaches the proper consistency, form 2 balls and place them back in food processor with lid to rest for about 1/2 hour or so. fettuccine, spinach10Attach pasta machine to a table or countertop with plenty of room to lay out dough. You’ll also need something to hang the dry pasta over, such as a dowel. Pour about 1/4 cup of flour on the work surface. Work as quickly as you can so the dough doesn’t dry out.

Take one dough ball and smash it into the flour. Flip dough and smash other side into the flour.fettuccine, spinach1 Brush off extra flour the run dough through machine at the lowest number setting (this will be either ‘0’ or ‘1’). Fold dough like an envelope and run it through again. fettuccine, spinach2Lay dough flat and rub a little flour over both sides of dough. fettuccine, spinach3Fold in half and run it through machine at same setting. Repeat this last step 3 more times. You will have run the dough 6 times through the machine on the lowest setting. Repeat with second dough ball.

TIP: Each time you run the dough through the machine, say the number you’re on aloud so you don’t forget what number you’re on. It’s better to do too many than not enough – by the 6th run-through you’ll see a big difference in the dough consistency.

Turn the machine number up 1 digit and run each dough strip (without folding it) through 1 time only. Rub the dough (like before) with a little flour. Increase the number, run the strips through (again, without folding). You’ll notice the strips get longer with each number increase. It’s a personal preference as to how thin you want your pasta – I like to stop after number 5.

When you’re making your final pass with a strip, cut it to the length you want your pasta – I usually cut it in thirds. fettuccine, spinach4Run these pieces through the cutter before doing the other strip, so the cut edges don’t dry out.

Hang cut dough until ready to boil.fettuccine, spinach5

EASY ONE-POT MACARONI & CHEESE: Hack The Mac!!!

mac & cheese hack textSadly, when we think Mac & Cheese, we often think of Kraft Mac & Cheese. While children seem to love it, one wonders what exactly is that suspicious orange “cheese” and multitude of ingredients that hearken one back to high school chemistry.

Macaroni and cheese is a kid favorite, but I refused to buy the boxed-kind, laden with excess salt and orange stuff that’s supposed to be cheese. Instead, I only served them homemade MAC & CHEESE.  Of course, the best laid plans went by the wayside when they started eating at their friends’ houses and noticed the difference. They still ate mine, but wouldn’t hesitate to inhale the other, given a chance.

Well, we moms have to be sneaky sometimes (it’s for their own good…they’ll thank us later). I found a Macaroni & Cheese recipe from America’s Test Kitchen that is very similar to the boxed kind. If you leave off the bread crumb topping, you may be able to pass it off – just keep an empty box around as a decoy to sit on the counter when you’re serving it.

NOTE:  Don’t buy pre-sliced American cheese unless you absolutely have to. Many stores have a working deli section where they make sandwiches. They’ll probably have a large block of American cheese – both the orange and yellow kind taste fine. Don’t let them slice it, since you’ll want to shred it – tell them to cut about a 3/4 ” block (3¼ oz).

ONE-POT MAC & CHEESE

  • 1½ cups water
  • 1 cup whole milk
  • 1/2 lb small elbow macaroni
  • 1 cup (3¼ oz) deli cut American cheese (either yellow or orange), shredded
  • 1 cup (2½ oz) extra-sharp Cheddar cheese, shredded
  • 1/2 tsp Dijon mustard
  • 1/8 tsp cayenne
  • optional topping: 1/3 cup panko crumbs
  •                                 1 T olive oil
  •                                 1/8 tsp salt
  •                                 1/8 tsp ground black pepper
  •                                 2 T Parmesan cheese, grated

In a saucepot, bring water and milk to the boil. mac & cheese hack2Add in pasta and bring to a simmer. mac & cheese hack3Maintaining the simmer, cook uncovered until pasta is just past the al dente stage – about 6 minutes. mac & cheese hack4While pot is still on low heat, stir in American cheese, Dijon and cayenne. Remove from heat and stir in Cheddar. Cover pot and let melt together. Taste for seasoning.mac & cheese hack5 If you want to make the bread crumb topping, toast the panko, olive oil, salt, and pepper in a small skillet until browned. (Keep an eye on it – it only takes a couple of minutes.) Remove from heat and mix in the Parmesan.

 

MANICOTTI: An Easy Way To Make This Favorite!

manicotti textAnyone’s who made manicotti knows the challenge of trying to stuff cooked tubular pasta without tearing it. If you fill uncooked tubes, then you face the problem of cooking them enough so they’re edible.

Not to worry! Once again America’s Test Kitchen came up with a better idea: use quick-cook lasagna noodles and roll them up. Brilliant!

Note:  As Queen of Freeze, I would be remiss in my duties if I didn’t remind you to double or triple the marinara sauce and freeze it for future use. But try it first to be sure you like it.

MANICOTTI – makes 8

  • 1  28-oz can whole tomatoes
  • 1 T extra virgin olive oil
  • 2 garlic cloves, pressed
  • 1/4 tsp red pepper flakes
  • 3/4 tsp salt, divided
  • 8 no-boil lasagna noodles (this is the brand I use)manicotti1
  • 1 egg
  • 1½ cups whole milk ricotta cheese
  • 4 oz mozzarella cheese, shredded
  • 1 cup (2 oz) Parmesan cheese, divided
  • 2 T basil, chopped, divided
  • 1 T Italian parsley, chopped
  • 1/4 T ground black pepper

Preheat oven to 375º Fahrenheit.

First make a quick marinara sauce:  Remove the stem end and any skin or imperfections from the tomatoes. Either chop them in a food processor or by hand. Heat the oil in a saucepan. Add in the garlic and red pepper flakes – sauté for 30 seconds to bloom. manicotti9Add in the tomatoes and 1/4 tsp salt. Bring to boil, then decrease heat to maintain a simmer. Cook, uncovered, for 15 minutes. Off-heat, stir in 1 T basil. Set aside.pizza8 Place the uncooked noodles in a 8″ x 11″ (or there-abouts) casserole dish. Cover noodles with boiling water, separating them with a fork to make sure they don’t stick together. Let them soak for 5 minutes, moving them around now and then.manicotti11 Place noodles on a tea towel to dry. Discard water and dry pan.

In a mixing bowl, beat the egg. Stir in the ricotta, mozzarella, 1/2 cup (1 oz) of the Parmesan, the remaining 1 T basil, parsley1/2 tsp salt, and pepper. manicotti10Divide the filling evenly amongst the noodles (about 1/4 cup each). Spread filling, leaving a 1/2″ border at one of the short ends. manicotti12Roll up, starting at end where the filling went all the way to the end. (The border is to allow room for the filling to spread as you roll them up.)manicotti5Spread 3/4 cup of the marinara into the pan. manicotti6Lay the manicotti, seam side down. manicotti7Pour on remaining marinara, covering all exposed pasta with the sauce. manicotti8Cover with lid or foil. Bake at 375º F for 40 minutes. Increase oven to 500º F. Sprinkle on remaining 1/2 cup (1 oz) Parmesan. manicotti2Bake, uncovered, for 10 minutes. Sprinkle on more basil, if desired.manicotti3

BAKED ZITI: A Go-To Favorite!

ziti textBAKED ZITI is, admittedly, not a very pretty dish. But it’s absolutely delicious, and a kid-pleaser, to boot. (With my picky-eater children, this is a huge thing!)

The most time consuming part about BAKED ZITI is preparing the marinara sauce. This takes about 15 minutes for the normal person, and about 25 minutes for obsessive people – like me – who rather than buy canned chopped tomatoes, buy canned whole and then cut out the stem ends, imperfections, and any skin. THEN I chop them. (I’m not sure the companies do all that – I suspect they just wash them and throw them in a machine.)

However, if you like this BAKED ZITI recipe, next time double, triple, etc. the marinara and freeze in portions for future use. The rest of the recipe is very easy and quick.

I guess this would be a good time to acknowledge that while the preparation is fast, the bake time is 1 hour, plus a 20 minute set time. BUT THIS IS ALL HANDS OFF!!!

BAKED ZITI – makes 5-6 servings (unless you have a teenager)

Marinara:

  • 1 T olive oil
  • 3 cloves garlic, pressed
  • 14 oz tomato sauce
  • 8 oz canned whole tomatoes, chopped
  • 1/2 tsp dried or 1½ tsp fresh oregano
  • 1/4 cup + 1 T fresh basil, chopped
  • 1/2 tsp sugar
  • 1/8 tsp black pepper

Casserole:

  • 1/2 lb uncooked ziti (or other tubular pasta)
  • 1/2 tsp cornstarch
  • 1/2 cup cream
  • 1 egg
  • 2¼ oz (3/4 cup) Parmesan cheese, grated, divided
  • 1/2 lb whole milk cottage cheese
  • 3½ oz (1 cup) Mozzarella cheese, shredded, divided

If you already have the marinara sauce made, then go straight to the Casserole instructions.

Marinara:  In a large skillet or saucepan heat the olive oil over medium flame. Add in the garlic and sauté about 30 seconds – until fragrant. Turn off heat and add in the tomato sauce, chopped tomatoes, and oregano. Bring to a simmer over medium-high heat, then lower flame to maintain the simmer. Cook, uncovered, for 10 minutes to thicken a bit. lasagna prep15Turn off heat and stir in 1/4 cup basil, sugar, and pepper.

Casserole: Bring 2 quarts of water to a full boil. Add in 1/2 T salt and the ziti. ziti7Cook for 5 minutes. SET A TIMER! You don’t need to cook it fully right now – it will continue to cook in the oven. Pour pasta into a strainer to drain, but don’t shake it to remove water.

While pasta is cooking, combine cornstarch and cream in a small bowl. flour-pasteIn another bowl, beat egg with a fork then mix in 1/2 cup (1.5 oz) Parmesan and cottage cheese. ziti6Once the pasta is draining, pour the cornstarch-cream mixture into the now-empty pot. Over a low heat, bring to boil.ziti8 Immediately turn off flame and stir in the cottage cheese mixture.  ziti9Add in half of the mozzarella and 1/2 cup of the marinara. ziti1Stir in the cooked ziti, breaking up stuck together pasta. ziti2Pour into an 8″ x 8″ casserole dish (or it’s equivalent). ziti3Top with remaining marinara sauce, then sprinkle on remaining mozzarella, followed by the rest of the Parmesan. ziti4Cover with a lid or foil and bake at 350º Fahrenheit for 30 minutes. Remove cover and bake an additional 30 minutes. Remove from oven and sprinkle on 1 T basil. ziti5Let set 20 minutes before serving.

FOUR CHEESE MACARONI – A Little Something For The Adults!

four cheese mac textFor some reason, Macaroni & Cheese is perceived as a bland, children’s food. (Don’t even get me started on the boxed version!)

But what about we adults? We like cheese. We like pasta. How about a grown-up version of Mac & Cheese?

Not to worry – America’s Test Kitchen has come to the rescue. The combination of cheeses blows the kid stuff out of the water – creamy with a little bite. As if that’s not enough – it’s super easy!

FOUR CHEESE MACARONI

  • 4 slices good quality white sandwich bread
  • 1 oz (1 cup) Parmesan cheese, grated, divided
  • 2 tsp salt, divided
  • 1 lb mini penne pasta (you can use full-sized, if you like)
  • 1/4 tsp ground black pepper
  • 2¾ oz (3/4 cup) Gorgonzola cheese, crumbled
  • 4 oz Fontina cheese, shredded
  • 1¼ oz (1/2 cup) Pecorino-Romano cheese, shredded
  • 1 T butter
  • 1 T flour
  • 1½ cup cream

Preheat oven to 500º Fahrenheit.

To make breadcrumb topping, remove and discard crust from bread. Tear into 1″ pieces and place in food processor. breadcrumb1Pulse about 7 times to get small pieces.breadcrumb2 Pour into bowl and add in 1/2 oz (1/2 cup) Parmesan, 1 tsp salt, and black pepper. (It’s easiest to mix with fingers.) Set aside. breadcrumb3Into a large pot, bring 4 quarts of water to a full boil. Add in 1 rounded T salt and the penne. Stir immediately to prevent sticking, then stir every now and then, until al dente. (Don’t overcook – pasta will continue to soften when the cheeses and sauce are added.)

As the pasta is cooking, prepare the cheeses and sauce. In a large bowl, put the remaining 1/2 oz (1/2 cup) Parmesan, the Gorgonzola, the Fontina, and the Pecorino-Romano. Set aside. four cheese mac6In a saucepan melt the butter over low heat. Turn off heat and mix in the flour, making sure you smoosh any lumps – this is your only chance to remove them. Cook 2 minutes over low heat, stirring continuously, to prevent that flour-y taste. four cheese mac7Add in the cream and remaining 1 tsp salt. Increase the heat slightly to medium/low and stir until thickened. four cheese mac2By now, the pasta should be cooked. Drain in colander, but don’t shake strainer. Immediately pour hot pasta over cheeses in bowl. four cheese mac8Pour hot sauce on top. (Don’t stir yet.) Cover – I use a cookie sheet. Let set for 3 minutes to melt the cheeses. Remove cover and stir everything together. four cheese mac3Pour into a casserole dish and sprinkle on breadcrumbs. four cheese mac4Bake at 500º F for about 7 minutes, until breadcrumbs are browned. four cheese mac5Sprinkle on a little chopped parsley, if desired. Can be served immediately.