Spaghetti (Squash) and Marinara

I am kind of obsessed with spaghetti squash.  I mean what is more magical than a squash that literally has spaghetti-like strands when you scrape out its roasted flesh?  Well I am sure there a few things, like unicorns, rainbows, and Jersey Shore.  Here is a really simple way to get introduced to this squash.  Cut the squash in half, scrape out the seeds, and brush with olive oil, and sprinkle with salt and pepper.  Place the squash on a baking sheet, cut-side down, and roast in a 400 degree F oven for about 45 minutes to an hour until tender.  This is when the fun begins, scrape out the squash, creating strands (use an oven mitt to hold the squash in place while doing this).  I like to top mine off with marinara, basil, toasted garlic slivers, and parmesan cheese, and homemade croutons.  For a whole array of recipes, check out Martha's lineup.

Broccoli and Pesto Tagliatelle

Jamie Oliver's Broccoli and Pesto Tagliatelle was such an easy meal to make, especially when my friend prepped all the food before I got off work.  All I had to do was make the pesto, and drop everything in.  This recipe is hearty, fresh, and great leftover - hot or cold.  The secret ingredient is the potato, which makes everything creamy.  I love carb on carb action.  I will definitely be making it again.

Tomato & Parmesan French-Style Omelet

So I have started my Clinton St. Baking Company Cookbook adventure.  My first recipe to try was a simple one - the French-style omelet.  Three eggs, a tablespoon of butter, and whatever filling you want.  I decided to go with marinara and Parmesan cheese.  According to my BFF, this is an odd combination, but it is what I had on hand, and the cookbook also suggest tomato jam as a filling (which is basically a thick marinara).  I argued that salsa and cheddar is an acceptable filling, so why can't marinara be?  I stood my ground and made it, and you know what?  It was delicious - almost like lasagna.  The salty cheese mixed with the buttery, fluffy egg, and the warm mariana was a delightful combination.  I would definitely recommend trying it, especially if you have a small amount of marinara lying around.  I will say, that after two omelets, I still need practice flipping.

Here are the ingredients for the Marinara and Parmesan French-Style Omelet, adapted from the Clinton St. Baking Company Cookbook:

-3 eggs, any size
-Salt and black pepper, to taste (I usually do pinch of small salt per egg)
-1 tablespoon unsalted butter
-1/4 cup grated Parmesan cheese
-1/4 cup marinara (I used Newman's Own Marinara Sauce)

To begin, crack the eggs in a bowl and add salt and pepper.  Whisk vigorously with a fork until frothy like orange juice.  Prepare your toppings, by grating the cheese and measuring out marinara.  Place both in small bowls.  It is important to have all ingredients ready, because it only takes a couple minutes to make an omelet.  Time goes fast people!

Heat a non-stick pan or omelet pan over medium heat until it is hot.  Add butter and swirl around until it is melted.  If the butter browns, the pan is too hot, it just needs to be foamy.

Pour or ladle in the eggs, and the edges should start curdling immediately.  Shake the pan back and forth a bit, and use a spatula to lightly scramble them, until they are a bit creamy and fluffy, about 1 to 2 minutes.  The entire bottom of the pan should be covered.  Turn off the heat and add the Parmesan and marinara in the center of the omelet.

Use the spatula to loosen the sides and fold half the omelet towards the middle, partly covering the filling.  Now gently roll over the side again, and then have your plate ready.  With your pan at a 45 degree, place it in the center of the plate which should be at 45 degree angle (they should make a V-shape), then gently roll onto the plate.  The omelet seam should be hidden underneath.  This is where I need practice!  Serve immediately!

Watch Julia Child make an omelet here:

Click here to check out the Pasta Dictionary I mentioned last year.

Baked Spaghetti Squash with Tomatoes and Basil

My apologies for not posting this spaghetti squash with tomatoes and basil recipe as soon as I had hoped, but alas here is the recipe as promised.  I am not the biggest fan of spaghetti squash, I think it is kind of weird, and kind of insipid.  It seems like you have to add a lot of other flavors for the squash to actually taste like something.  It does have a pretty amazing texture though, which is why it is called spaghetti squash - duh.  In the original recipe from The Martha Stewart Living Cookbook, the squash is stuffed with the tomatoes and basil mixture and baked in oven.  I had half a stuffed squash for my meal, and although it was delicious, it honestly should be a side dish.  So I have edited the recipe to be baked in a casserole dish instead of the squash shell and tweaked it just a bit.  The photos are from my first attempt, so just imagine the squash filling in a casserole dish instead of a shell.


Ingredients for Baked Spaghetti Squash with Tomatoes and Basil, adapted from The Martha Stewart Living Cookbook, serves 4:


-1 large spaghetti squash, or 2 medium
-16 fresh plum tomatoes, or whole tomatoes from a can (I used a combo - some from my CSA, some from a can)
-2 cloves garlic, peeled
-2 tablespoons olive oil
-4 ounces basil, plus sprigs for garnish
-1 teaspoon kosher salt
-1/4 freshly ground pepper
-1/2 cup Parmesan cheese, finely grated


Place spaghetti squash in a stockpot and cover with 2 inches of water.  Cover and bring to a boil, then reduce heat to simmer and cook for another 20 to 30 minutes, until slightly tender when you press it with your finger.


Cut in half crosswise, and stand the halves on ends, and set aside to let cool for 15 minutes.


Preheat oven to 450 degrees F.  Meanwhile chop 12 tomatoes into 1/2 inch pieces and place in large bowl with 1/4 cup of the grated Parmesan.  Slice the remaining 4 into 1/4-inch thick rounds and set aside.


Place garlic, olive oil, basil leaves, salt, and pepper into a food processor.  Process until the basil has been very finely chopped.  Place basil mixture in the bowl with the tomatoes.

After the squash has cooled, scooped out the seeds and discard.  Then take a fork and scrape the flesh, it will separate like spaghetti strands (whoa - so cool).  Add squash to the tomato-basil mixture and toss to combine.

Place squash mixture into a small casserole dish and spread evenly.  Place sliced tomatoes on top and sprinkle with remaining 1/4 cup of Parmesan.

Bake for about 30 minutes, or until the cheese is golden and the squash is hot.  Garnish with basil sprigs and serve hot.


Last year, around this time I took a trip to Montreal.  Click here to check out my food adventures.

CSA Week Seven

I can't believe it is already Week Seven - almost two months of delicious, fresh food.  The produce has definitely shifted form the beginning.  At one point I was so sick of all the greens, but now I miss them.  It was always a good excuse to make tacos or tostadas.  The good news is that I got loads of corn this week.  Corn is one of my favorite summer time treats.  I don't care if I have just eaten the biggest meal of my life, if I walk by a street fair I have to stop and get the roasted corn on the cob with lime juice, salt, and chili powder.  I will say that sadly this corn does not compare to the sweet corn of Iowa.

Here is what I got this week:

-14 ears of corn
-Small head of lettuce
-Dill
-Basil
-Carrots
-Zucchini
-Cucumbers
-Half a head of cabbage
-Peaches
-Cherries
-Eggs

I combined this week's and last week's basil and made pesto Wednesday night.  This is very quick and easy if you have a food processor, but have no fear - you can also use a mortar and pestle (hence where the name "pesto" comes from), which will take a bit longer, but is the traditional way.  I combined Martha Stewart's recipe from Martha Stewart's Cooking School and the Joy of Cooking.

Ingredients for pesto (1 cup):
-2 cups fresh basil leaves
-1/3 cup walnuts or pine nuts, toasted (I used walnuts because they are cheaper and don't spoil as fast, but pine nuts are delicious)
-1/2 cup finely grated Parmesan cheese
-3 cloves garlic, peeled*
-1/2 cup olive oil, or more if needed
-salt and pepper to taste

*Martha Stewart recommends blanching the garlic to mellow its flavor, creating an overall sweeter pesto.  To blanch - place garlic cloves in a small sauce pan and cover with 1 inch of water.  Bring to a boil over high heat, then immediately drain and let garlic cool to room temperature.

To begin, toast the walnuts and then cool completely.  Combine basil, walnuts, garlic, and Parmesan cheese in food processor until everything in chopped into very small bits and the basil is pulverized.  While food processor is on, slowly add olive oil until the pesto is pretty smooth.  Use immediately on pasta, sandwiches, or pizza, or cover with a layer of oil and store in an airtight container in the refrigerator for up to 3 days.

Stay tuned for many delicious corn recipes!  Gotta run - I am making this amazing looking bread called Zucchini and Olive Breakfast Cake.  Click here for the recipe.

Roasted Vegetable Lasagna

Satisfied diners - Matt and Chef Josh

So a couple weeks ago, some friends of mine got together for an Italian feast. Josh was kind enough to prepare a vegetarian dish for me - The Joy of Cooking's Roasted Vegetable Lasagna. Although Josh and I don't have the same version of The Joy of Cooking (I have the 75th Anniversary Edition and Josh has one that is much more bougie), the recipe is pretty close. I know that he actually roasted the tomatoes with the rest of the vegetables, while my version just calls for tomato sauce.

Here are the ingredients for The Joy of Cooking's Roasted Vegetable Lasagna (8-12 main course servings):

For the layers:

-3 cups tomato sauce

-4 cups shredded mozzarella (1 pound)

-1/2 cup grated Parmesan (about 2 ounces)

-2 eggplants (about 3 pounds), quartered lengthwise, sliced in half inches

-6 medium zucchini (about 2 pounds), sliced in half inches

-1/2 cup of olive oil

-1 teaspoon salt

-1/2 teaspoon black pepper

-1 pound of lasagne

For cheese filling:

-15 ounces ricotta

-2 large eggs

1/2 cup grated Parmesan (2 ounces)

-1/2 teaspoon salt, or to taste

Black pepper to taste

Grated or ground nutmeg to taste

To begin, preheat the oven to 450 degrees. Grease a 13x9x2 inch baking or lasagne pan.

Slice vegetables in half inch pieces. Toss vegetables with olive oil, salt, and pepper. Divide the vegetables between two roasting pans or baking sheets, spreading them in a single layer. Roast for 20 minutes, then toss the vegetables and continue to roast until well browned and soft, about 20 minutes more. Transfer the vegetables to a large bowl and set aside. Reduce the oven temperature to 375 degrees.
*Note: you can roast the vegetables a day ahead of time and place in refrigerator until ready to use.

While your vegetables are roasting, cook the lasagne noodles in a large pot of boiling water until barely tender. Drain the pasta and place it in a bowl of ice water to cool. Separate the pasta and blot it dry.

In a medium bowl, make the cheese filling, by combining the ricotta, eggs, Parmesan, salt, pepper and nutmeg. Then stir until well combined.

Now it is time to assemble the dish. Spread a thin layer of sauce over the bottom of the prepared pan. Cover with a layer of pasta, slightly overlapping. Spread with one-third of the ricotta mixture. Sprinkle with one-quarter of the mozzarella and grated Parmesan over the ricotta. Spoon one-third of the roasted vegetables on top and then 1/2 cup of sauce. Add another layer of pasta and then continue layering the lasagne until you have 4 layers of pasta and three layers of filling. Spread the remaining sauce on top and sprinkle with the remaining mozzarella and Parmesan.

Josh layering and peppering the lasagne.

Cover pan with aluminum foil and bake for 30 minutes. Uncover and continue to bake until golden and bubbly, about 15 minutes more. Let stand for 15 minutes before serving.

Ta-da!

Overall dinner was absolutely delicious. I think one of the most important details to point out is that Josh cooked the pasta to the perfect tenderness - not too tender. The noodles were still firm enough after the lasagne baked, that each layer was distinguishable in your mouth. Also, roasting the vegetables gives the dish an added richness overall, and although I didn't notice it, everyone said that you could really taste the nutmeg.

To finish the dish, we enjoyed a mediocre pint of chocolate gelato, and tasty box of Amaretti di Saronno cookies. The cookies are wrapped in pairs with tissue paper, making them feel like you are unwrapping a gift every time you have one. They are a real treat, but kind of pricy.

On a side note: Josh's sister gave him an electric pepper grinder. When you turn it upside down the grinder turns on and pepper comes out. Click to watch the video below.

Garlic Scape Pesto

When it comes to pesto, I have made a couple varieties depending on what I have had on hand. Since I had gotten a few garlic scapes and a bunch of basil from my CSA, I thought this could be the perfect combination.

Traditionally, pesto is a mixture of basil, olive oil, pine nuts, garlic, and parmesan cheese. But you can do a lot of substituting. For example, I made mine with walnuts and garlic scapes instead. I feel the thing about pesto is that nothing has to be an exact measurement. Make it how you like it, whether you want to add more cheese or nuts, or less garlic, etc. That said, I just kind of put it together and tasted it as I went along, so feel free to improvise.

Here are the ingredients for my garlic scape pesto:
-1 cup basil leaves, packed
-2 garlic scapes, cut into 3 inch pieces
-1/4 cups walnuts
-1/4 or more of olive oil
-1/4 cup parmesan cheese, finely shredded
-salt and pepper to taste

To begin, chop garlic scapes into 3 inch pieces.
Place basil leaves, scapes, walnuts and 1/2 teaspoon of salt into food processor and pulse until combined.
Slowly add oil and process until smooth.
Transfer mixture into small bowl and mix in shredded parmesan. Season with salt and cracked pepper.
Use immediately on pasta, pizza, or bread. Or place covered in plastic wrap in the refrigerator up to a few days. You could even freeze it. Click here to learn how.

Sugar Snap Pea and Asparagus Pasta

The Green Market always has wonderful produce, but finally some of my favorites are making their way back. At the market you can find mounds of sugar snap peas, asparagus, radishes, rhubarb, strawberries, tomatoes, and cucumbers - just to name a few. I love sugar snap peas. Their sweet flavor and fresh crunch make them wonderful raw, but they are also great along side asparagus. I found this pasta recipe on epicurious.com, but I have never strictly followed it. I simply use whatever amount of peas or asparagus I have on hand, and I am more than willing to grate more cheese than it calls for :) This a nice light pasta and comes together quickly with little effort.

Homemade Pizza

Ordering pizza is great to do when I am feeling lazy, but by the time the delivery man bikes his way over 10 blocks, the pizza is lukewarm and soggy. So I have recently gotten in the habit of making pizza myself. It is especially easy with House of Pasta pizza dough, which comes with two frozen balls of dough - enough to make two large pizzas. The only catch is you have to remember to thaw the dough overnight in the refrigerator or thaw for 6 hours on the counter. The great thing about pizza is you can make it just how you want. You can control the thickness of the crust, the amount of cheese, and the toppings - plus it is cheaper at home.
Here are the ingredients for my Bell Pepper Pizza:
-1 ball of House of Pasta pizza dough, thawed
-1 can of tomato sauce (I use about half the can)
-2 cloves of garlic, minced
-2 bell peppers, thinly sliced
-2 artichoke hearts marinated in oil, chopped
-Pepperoncini peppers, chopped and stems removed
-Shredded Parmesan cheese, how ever much you like
-Red pepper flakes to taste
-Olive oil

To begin, thaw your dough in advance.
Preheat the oven to 450 degrees. Roll out dough to the thickness desired. Allow your dough to rest if you can't get it to the size you want, and then re-roll.
Place dough on a lightly oiled baking sheet or pizza pan. Oil top of dough, then spoon out tomato sauce in center of dough and add minced garlic and pepper flakes. Use back of a spoon to spread seasoned sauce.
Place bell peppers evenly across dough and add chopped artichoke hearts and pepperoncini peppers in open spaces.
Shred Parmesan and sprinkle over toppings.
Place in oven and bake for 15 to 20 minutes (I do mine for 20). Let cool for a minute and then slice. I like to place my slices on a wire rack so the crust stays crisp. I think this pizza is better the next day when I place the slices directly on the middle rack in the oven and warm up for a few minutes. The crust gets even crispier. Enjoy.
Note: Follow the baking temperature and time based on what dough you use. Better yet, make your own dough if you have time.

Click here for a whole wheat pizza dough recipe.