7-3-17 Pasta with ham and peas

Patience came home from work with a large BBQ’ed ham that obviously came from heaven…or Kiwanis.  It took every bit of self-restraint I could muster not to devour it all when we liberated it from its tin foil.  And I knew immediately what we would be eating tonight.

INGREDIENTS:

1.     Pasta

2.     Frozen peas

3.     Ham

4.     Olive oil

5.     Chicken broth

6.     Garlic and shallots

7.     Fresh basil and tarragon finely chopped

8.     White wine

PROCESS:

While the pasta is cooking, sauté the shallots and garlic in olive oil then add the ham and frozen peas, plus about ¼ cup of chicken broth. Cook for several minutes then add the herbs, wine, and chicken broth and simmer over low heat.

When the pasta is ready, add it to the pan with the sauce and mix well.  Simmer for another few minutes before serving with grated Grana Padana or Parmigiano cheese.

COMMENTS:

OMG this was delicious.  Everything works together, especially the fresh tarragon and the ham.

7-2-17 Pasta & Crab salad

7-2-17  Pasta & Crab salad

 INGREDIENTS:

1.     Cavatappi pasta – ½ Lb.

2.     Lump crab meat

3.     Olive oil

4.     Mayonnaise- about 1 cup

5.     Heavy whipping cream- about ¼ cup

6.     Celery

7.     Fresh basil and tarragon – finely chopped

8.     Lemon juice

PROCESS:

Cook the pasta, drain, place in bowl, mix in some olive oil to prevent sticking, and chill in the fridge.

In a small bowl mix together the mayo, cream, and lemon juice.  Then mix the crab, herbs, and dressing in with the pasta.

COMMENTS:

Great way to enjoy pasta on a summer night, especially with fresh tomatoes and sweet corn.

6-30-17 Linguine with shrimp and asparagus

INGREDIENTS:

1.     Linguine

2.     Asparagus

3.     Shrimp

4.     Olive oil

5.     Onion

6.     Garlic

7.     Celery

8.     Fresh lemon juice

9.     White wine

10. Butter

11. Heavy whipping cream

12. Fresh Dill

PROCESS:

Cook the onion and celery in olive until it softens, then add the garlic and cook for several minutes.  Add the shrimp, asparagus, Dill, some wine and lemon juice and cook over low heat. Before the past is ready, add some butter and cream to the sauce.  When the pasta is ready, add it to the sauce and mix well.  Garnish with more fresh dill.

COMMENTS:

The next time I do this I will nuke the asparagus and add it to the sauce at the very end, so it preserves its fresh looking green color.  And there will be a next time because this was very good. 

6-29-17 SIMON & GARFUNKEL PASTA

We’re celebrating Patience reaching her fund raising goal of $20,000 (she actually exceeded the goal.) today, with Simon & Garfunkel pasta – linguine with parsley, sage, rosemary, and thyme, using herbs from her porch garden.

INGREDIENTS:

1.     Linquine

2.     Olive oil

3.     Shallots

4.     Fresh parsley, sage, rosemary & thyme, finely chopped

5.     Garlic -minced

6.     Toasted panko

PROCESS:

Cook the shallots and garlic in olive oil until soft.  Add the herbs and simmer while the pasta is cooking.  Mix in the pasta and panko, along with some pasta water.  Drizzle with olive oil and garnish with chopped parsley and thyme.

COMMENTS:

Delicious!  I used about 2 tablespoons of the chopped herbs with equal amounts of sage, parsley and thyme, and less rosemary because it can over power everything else.  The panko is optional.

6-26-17 Penne with mixed greens and small white beans

It’s time to harvest our third crop of mixed greens, and once again I will pair them with white beans and pasta.  But the big news from Casa Renzulli is our new cooktop that will have its “maiden voyage” tonight.

INGREDIENTS:

      1.     Penne pasta

2.     Mixed greens- Collard, Beets, and Mustard greens

3.     Olive oil

4.     Leek

5.     Carrots

6.     Garlic

7.     Sundried tomatoes coarsely chopped

8.     Fresh Thyme and basil coarsely chopped

9.     Small white beans

10. Chicken broth

PROCESS:

Cook the Leek and carrots in the oil until soft and add the garlic and tomatoes. Continue cooking uncovered over med-low heat for several minutes before adding the beans and herbs.  Continue cooking uncovered for another 10 minutes.  Add about ¼ cup of chicken broth to prevent the sauce from getting to thick.  I added the mixed greens at the same time I put the pasta in the water to cook.  All of the times I’ve listed are very general estimates and there is a lot of flexibility in how you prepare this.

COMMENTS:

The tomatoes and Leek helped give this a little different flavor from the previous mixed greens recipes.  Patience loved it.  And I love our new cooktop with 5 – count them – 5 burners.  Although I only needed 2 tonight.

6-23-17 Rigatoni with butter-sage sauce

Preparing dinner could not be any easier. Once again we are taking advantage of the porch garden, tonight focusing on the vibrant sage plant at the top of the steps.

INGREDIENTS: 

1.     Rigatoni – we use about ¼ to 1/3 lb. for 2 (almost any pasta will do)

2.     Butter – about 3-4 tablespoons

3.     Fresh sage – about 15 leaves

4.     Parmigiano cheese – about ¾ cup

5.     Salt & pepper to taste

PROCESS:

While the pasta is cooking heat the butter over medium heat until it just begins to brown.  Add the sage and turn the heat to low.  When the leaves have wilted remove from the heat.  When the pasta is ready, add the pasta to the pan with the sauce, along with about ½ cup of the pasta water.  Mix in the cheese and cook over low heat for 2 minutes. 

COMMENTS:

We enjoyed the unique flavor of the sage.  I will do this again, but with lighter pasta, perhaps penne, or spaghetti.  The rigatoni was too “heavy” for this sauce.  If you have access to fresh sage I urge you to try this.

6-22-17 Linguine from heaven

I’m not exaggerating.  When you experience this dish you will think you died and went to heaven.  The key to this culinary orgasm is fresh herbs and imported pasta.

 INGREDIENTS:

1.     Linguine

2.     Olive oil

3.     Garlic

4.     Onion

5.     Fresh basil, spearmint, oregano, parsley, and tarragon – finely chopped

6.     Sundried tomatoes in oil – coarsely chopped

7.     Toasted Panko

   PROCESS:

Cook the onion and garlic in olive oil until soft, then add about 1-2 tablespoons of the herbs and the tomatoes.  Cook over low heat while the pasta is cooking.  Add the cooked pasta to the pan with the sauce, mix in the panko, and drizzle with olive oil.  Add some pasta water if needed.

COMMENTS:

The next time you’re eating at La Casa Renzulli this this is what you should ask for.

Elegant simplicity.