8-24-17 Fettuccini with mushrooms and zucchini

Tonight’s challenge was to use some of our abundant tomato crop and the zucchini and portabella mushroom sitting in the fridge.

INGREDIENTS:

1.     Fettuccini

2.     Two fresh tomatoes – grated

3.     Zucchini

4.     Portabella mushroom, diced

5.     Onion and Garlic

6.     Celery

7.     Olive oil

8.     Fresh basil and tarragon

9.     Kalamata olives – about one tablespoon of pitted olives

10. Sweet vermouth or dry red wine

PROCESS:

Prepare the onion, celery, and garlic soffritto in the olive oil.  Add the mushrooms and zucchini and cook over high heat until they start to brown (stir frequently to prevent burning.) Then add the tomatoes and simmer uncovered. While they are cooking add the herbs and a splash of wine. Before the past is ready add the olives.

Add the pasta to the pan and mix well.

COMMENTS:

Patience loved this. I enjoyed the dish and was pleased to have used the veggies that needed to be used.  It is satisfying to make sauces with our fresh tomatoes.  The kalamata olives add a nice touch of flavor.

7-28-15 Basil Fettuccini with tomato/butter sauce.

Usually I do not enjoy cooking for myself when my dear wife is out of town, but tonight’s experience my change that.  After feeding the canine crowd at 5 o’clock I walked down the street to a reception of new work by the visiting artist at A.I.R. Studio, and returned about an hour later.  Standing in the kitchen, I was sorely tempted to reach for the peanut butter and jelly, when I saw the two Roma tomatoes on the counter.  They were almost a week old, and were beginning to show their age.  I knew if I didn’t use them tonight they would end up in the trash, and wasting a fresh tomato is something I would never do.  And I knew in an instant what I was going to do

INGREDIENTS:

1.     Fettuccini

2.     Roma tomatoes, peeled and chopped, seeds included

3.     Olive oil

4.     Shallots, thinly sliced

5.     Garlic, one clove pressed

6.     Basil

7.     Sweet Vermouth

8.     Mozzarella

9.     Butter

10. Oregano

                                            

PROCESS:

While the pasta water is heating, cook the shallots in olive oil until they become soft, then add the garlic and basil, followed by the tomatoes.  Simmer uncovered over low heat for about 5 minutes before adding about ¼ cup of the sweet vermouth.  Cook the sauce for about 15-20 minutes.  Add the butter – I used about one generous tablespoon – several minutes before the pasta is ready.  I added the pasta directly to the pan with the sauce, but it could be mixed in a separate bowl.  Mix in the mozzarella and serve, garnished with some fresh basil and oregano.

COMMENTS:

This is the way I love to cook, making something happen with whatever is hanging around the kitchen.  It was delicious, and I’m sure I will do it again. 

5-3…Fettucine with Kale

Our CSA friends provided us with a large bag of fresh kale today and I knew immediately what we would be having for dinner tonight.

INGREDIENTS:

Fettucine

Kale, coarsely chopped

Olive oil

Garlic

Green onions

Red pepper flakes

PROCESS:

Sauté the garlic and onion in olive oil until soft. While cooking the kale in boiling water for 4-5 minutes.  Drain the kale well then add it to the pan with the olive oil and garlic and continue cooking for about 10 minutes; the time depends upon whether you prefer the kale crunchy or “cooked down”.  (I went for crunchy.)

In the meantime cook the pasta in the same boiling water, drain, and add to the pan with the kale.  Mix well, add some pasta water if needed, drizzle with olive oil, and serve with your favorite graded cheese.  We are currently enjoying Gran Padana which I purchase online from ditalia.com.

COMMENTS:

My original plan was to add bacon to the dish but I completely forgot about it.  We decided it was not needed. 

12-15…FettuccinI with baby clams, asparagus, and cherry tomatoes

Three days without pasta! That, my friends, is a streak that will end tonight.



INREDIENTS:

Fettuccini
Whole baby clams
Asparagus cut into 1’’ pieces
Cherry tomatoes halved or quartered, depending on their size.
Olive oil
Garlic
Green onions
Lemon juice
White wine
Dry basil and dill
Red pepper flakes

PROCESS:

Saute the garlic and onions in olive oil until soft, then add the asparagus, dill, basil, red pepper flakes, and a splash of wine, and cook for several minutes before adding the tomatoes and clams. Simmer over low heat until the pasta is ready, adding the juice of one lemon along the way. Add the pasta to the sauce, mix well, and serve with parmigianp reggiano cheese.

COMMENTS:

The stark contrasts in this dish are the result of the egg and squid ink pasta I purchased online from a small company in Michigan called al dente. This is their land and sea variety. Other than the color I could not detect any indication of the squid presence.

This was 8 out of 10 good; not my favorite, but I don’t hesitate recommending it.

11-19…Fettuccini w smoked salmon, peas and artichoke hearts, in lemon cream sauce

After an opening reception for an amazing show at Philosophy gallery Patience and I, and friend Keyth returned home for some fun conversation, laughter, and another pasta dinner.



INGREDIENTS:

Fettuccini
Smoked salmon
Frozen peas
Artichoke hearts
Heavy whipping cream
Mascarpone cheese
Butter
Dill
White wine
Fresh Lemon juice
Garlic and shallots

PROCESS:

While the pasta is cookining sauté the garlic and shallots in olive oil and butter., then add the salmon, peas, artichoke hearts. Cook for several minutes before adding the wine, dill, and lemon juice. Cook for several minutes more, then add the cream and mascarpone cheese.

Add the pasta to the pan, plus pasta water as needed to keep the consistency loose. Serve with grated Parmigano Regiano cheese.

COMMENTS:

Easily a ten!

FETTUCCINI WITH BOLOGNESE SAUCE 7-31

With the help of friends, we celebrated our 60th pasta dinner tonight. I decided on my version of a Bolognese sauce…of which there are many variations.



INGREDIENTS:

Fettuccini
Celery, chopped
Carrots, sliced
Garlic and onions
Ground beef
Fresh basil and oregano
Olive oil
Butter
Sweet Vermouth
Cream or whole milk
Whole, peeled tomatoes, 28 oz. can
Tomato sauce, 8 oz. can

PROCESS:

In olive oil and butter cook the garlic, onions, and veggies for about 5 minutes. Add the meat and cook until browned throughout. Add a splash of sweet vermouth while the meat is cooking. Then add the tomatoes and herbs and simmer for about one hour.

While the pasta is cooking add cream to the sauce, stirring frequently.

Place the pasta in serving bowl and add the sauce.

COMMENTS:

You can substitute pork for all or half of the beef. This is a fantastic sauce that traditionally is served with fettuccini or tagliatelli.