Spinach Manicotti

Hey Everyone!

After a long spell of silence, I return to the blogosphere. New kitchen, new location, new recipes! I moved out of Indiana and to the east coast, more specifically New Jersey. Both wife and I relocated here for employment opportunities (no more grad school for her!) and we bought a house, so now I have more space to cook and make a mess.

The cuisine options in NJ are extremely different than what I was used to in Indiana, and as expected, there’s a lot of Italian out here. So what better place to start? After failing to find some ingredients for our original dinner plans (enchiladas), I called an audible and decided to make manicotti.

More to come over the next weeks!

Spinach and Ricotta Manicotti 
Serves 4

1 package dried manicotti
15oz container part skim ricotta cheese
1 10oz package frozen spinach, thawed
2 oz Parmesan cheese, grated
8 oz Mozzarella cheese, shredded
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper
1 16oz jar of your favorite pasta/marinara/tomato sauce

Preheat oven to 350°F.

Boil pasta according to directions. Let cool on sheet pan. Meanwhile, in a medium bowl, combine the ricotta, Parmesan, basil, oregano, and some salt and pepper. Using your hands or a dish towel, wring out most of the moisture from the spinach. Add the spinach and ~1oz of the Mozzarella to the bowl, mix to combine well. If the mixture seems somewhat dry, add 2 tablespoons water to help combine. Transfer filling to a zip-top bag and seal closed.

In a 13x9 baking dish, add a small amount of the sauce and spread to cover the bottom of the pan. Cut one of the corners off the zip-top bag and pipe the filling into the manicotti. Arrange in a tight single layer and cover with the remaining sauce. Top with Mozzarella and cover with foil. Bake for 20 minutes, remove foil, and bake for 20 minutes longer or until cheese is bubbling.

Artichoke Mania Part 3: Pasta

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Whew! Now I had cleaned and braised my artichokes. It seems like a lot of work, but one batch of braised hearts can make at least 2 main courses (or you can make more at a time). I've had the jarred hearts, and I feel the homemade ones were much tastier. Uses? Let me count the ways. You can work it into a salad (use the braising liquid for the base of a vinaigrette), I made artichoke risotto with grilled fish, you can chop them up and make dip, or you can even make a pasta sauce.

The wonderful bit about artichokes is how earthy they make a dish taste. This recipe, from Tom Colicchio's "Think Like a Chef", was instantly a hit in my house. It's a comforting dish and easy to make (as long as you have the artichokes on hand). I love the beans in it, don't leave them out!

Pasta with Artichokes, Cabbage, and White Beans
Adapted from Tom Colicchio

4 braised artichokes (or 1 medium jar of marinated artichoke hearts, drained), sliced
1/2 head Savoy cabbage, cut into large pieces
5 green onions, trimmed and sliced into 3 inch pieces
1 can cannellini beans, rinsed
1 cup chicken stock
1 pound pasta (I prefer rotini)
1 teaspoon fresh thyme, chopped
2 tablespoons butter
1/4 cup shaved Parmesan or Romano cheese

Heat a large pot with water until boiling.  Salt, add cabbage and cook until just barely tender, 3 minutes.  Drain and rinse under cold water.  Return pot to high heat with fresh water (and salt) and boil pasta until al dente, 8 minutes.  Drain.

In a large pot over medium heat, add artichoke hearts, cabbage, green onions, beans, chicken stock and bring to a simmer.  Season with thyme, salt, and pepper.  Add pasta and butter and stir, adjust seasonings to desired level.  Serve topped with Parmesan cheese.

Pasta Carbonara

I'm a simple man. I like good beer, a nicely roasted chicken, and a good book. I like my food to (mostly) reflect that philosophy. Certainly building layers of flavor over time has its merits, but on a weeknight after a 10 hour work day, walking the dog, and picking up the house, do you really want to set in and make a 3 hour dinner (or tour)? No thanks.

To me, Italian cooking reflects this exact sentiment. There are two types of Italian cooking, the "grandmother over the stove all day" type which gives us Sunday gravy, tomato sauce, and lasagna; compare this to the second type, the "just got in from the fields or boats" which involves quick pasta tosses, grilled meat, and simple but delicious flavors. I like, no, love both kinds. But on a weeknight, I'm the fisherman. I'm exhausted and all I want is a simple dish of pasta, garlic, and maybe some bacon.

Enter carbonara. I can make this in the time it takes to boil the pasta. Fry some bacon, add a LOT of garlic, some red pepper flake, and some white wine, follow it with a simple mixture of egg, Parmesan cheese, parsley, and toss it all with the pasta to make a spicy, tangy sauce that lingers both in your mouth and permeates throughout the house. This is cooking at it's purest, simple ingredients allowed to shine on their own, their only purpose to make you smile.

Pasta Carbonara

1 pound dried spaghetti
1/4 pound bacon, chopped
2 tablespoons olive oil
6 cloves garlic, minced
1/2 teaspoon red pepper flake (more if you want spicy)
1/2 cup dry white wine
1 egg
1 egg yolk
1/2 cup grated Romano or Parmesan cheese
1/4 cup chopped parsley
Salt and pepper
fresh tomatoes to garnish (optional)

Boil pasta in salted water according to package directions, undercooking by 1-2 minutes. Reserve 1 cup pasta water.

While pasta is cooking, heat a large skillet or Dutch oven over medium heat, add olive oil and bacon. Cook bacon until slightly crispy, about 4-5 minutes, stirring occasionally.

While bacon is cooking combine egg, egg yolk, parsley, cheese, a good amount of pepper, and some salt in a bowl. Stir to combine. Add pasta water (~1/2 cup) slowly while stirring to temper eggs.

Add garlic and red pepper flake to skillet and cook, stirring often, until garlic is fragrant, about 1 minute. Add white wine to deglaze pan and stir up any bits stuck to bottom. Cook until liquid reduces by half, about 1-2 minutes. Add cooked, drained pasta to pan and toss to combine well. Turn off heat. Add egg and cheese mixture to pasta, stirring and tossing quickly to make sauce. If pasta is thick, add remaining pasta water to loosen. Serve immediately.

Chicken Piccata Pasta

I'm over winter. I grew up in the desert, where winter was about 3 days long, and when I moved to Indiana I loved the thought of actually have seasons. Still do. But this winter has been a bit taxing. Between Snowpocalypse and some crazy up and down weather, all I want is 50° and sunny. Just for a few days. Please.

My cooking is starting to reflect this want of change. Case in point I grilled steak teriyaki the other night just because I wanted to cook outside. It was cold, windy, and my wife thought I was nuts, but I was set on having a grilled piece of meat.

Where am I going with all of this? As spring sets in and the weather warms, my food starts to reflect the change. The heavy stews and chili of winter gives way to artichokes and brighter dishes. I found this recipe from Rachel Ray and it fit my mood quite well, it was quick enough to assemble on a weeknight and was not a stretch for ingredients considering most vegetables are out of season right now. I really liked it and only tweaked it a tad (RR dishes tend to come out on the high end of liquid so it takes adjustment).

The good news of course, is that the sun is shining and we have 10 days of warm weather coming. Time to start digging in the garden…

Chicken Piccata Pasta (adapted from Rachel Ray)

2 tablespoons extra-virgin olive oil
1 pound boneless, skinless chicken breast cut into 1-inch pieces
1 1/2 tablespoons butter
4 cloves garlic, chopped
2 shallots, chopped
3 tablespoons all-purpose flour
1/2 cup white wine
1 lemon, juiced
1 cup chicken broth or stock
3 tablespoons capers, drained
1/2 cup flat-leaf parsley, chopped
1/2 teaspoon red pepper flake
1 pound penne rigate pasta, cooked to al dente
Chopped or snipped chives, for garnish
Salt and pepper

Heat a deep skillet over medium high heat and add a tablespoon of extra-virgin olive oil. Season chicken with salt and pepper and add to the pan. Brown chicken until lightly colored all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil, 1 tablespoon butter, and shallots to the skillet. Saute and shallots 2 minutes. Add garlic and cook additional 30 seconds.  Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and red pepper flake. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Add parsley, toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.

Baked Pasta

As I was sitting in Kansas City last week, snowed in up to my eyeballs, I made the resolve to blog a lot and get caught up on recipes I have had written down since July. Well, that didn't turn out according to plan, as I was either a) pooped or b) drinking beer once the sun set. What do you want from me? Happily, I can report I found a fantastic restaurant in KC called Blancs Burgers and Bottles, which serves not only really good burgers but also has a pretty impressive beer selection.

Also big on my list lately, easy food. Between myself and Em traveling lately, we barely had a together meal over 2 weeks. Not my idea of a good time, but I also try (TRY) to prevent ordering out when I'm by myself. That's a slippery road. I instead turned to my dear friend pasta to help me through the cold nights.

I started making baked pasta about a year ago, and it has evolved into a simple weeknight meal and something I can always make with what I have on hand. Since I made a lot of tomato sauce this summer, 1 bag of that out of the freezer is all I need to get this dish going. If you don't have that handy, you can always use jarred sauce, but try to stick to just the tomato variety (like Ragu).

Baked Pasta

2 tablespoons butter
3 tablespoons flour
2 cups milk
2 cups tomato sauce (preferably home-made, if you don’t have it, use a jar of tomato pasta sauce)
¾ cup Parmesan cheese
½ teaspoon nutmeg
½ teaspoon red pepper flake
Salt and pepper
1 pound tube pasta (rigatoni or penne)

Preheat oven to 400°F. Cook pasta in well-salted water by package directions, undercooking by 1-2 minutes. Reserve about 1 cup of pasta water when draining.

In a medium sauce pan over medium heat melt the butter. Once melted whisk in flour and cook for 30 seconds until well combined. Whisk in milk (it will cook faster if the milk is at room temperature) and cook until thickened and bubbling, about 5 minutes. Add ½ cup of the Parmesan cheese, red pepper flake, nutmeg, and some salt and pepper. Turn off heat and add in tomato sauce. Season to taste.

In a 13x9 baking sheet add pasta. Add sauce over top and fold in to combine. If the sauce is too thick, add pasta water to thin it out. It will thicken as it bakes. Top with remaining Parmesan cheese, cover with foil, and bake for 20 minutes or until bubbly and hot. Enjoy.

Italian Dinner

A big thanks to all who voted for me in Round 2 of PFB. Unfortunately I did not make it through, but I'm so grateful and happy to have been included in the competition. And since they told us to plan ahead, I already had all the ingredients for a fancy schmancy dinner party! What, did you think I would cancel it? Not a chance.

My cooking usually leans toward Mexican and Asian influences, but I'm a lover of Italian food as well. I have dabbled in making my own pasta, and I love Bolognese sauce. Italian is something I really enjoy but don’t cook often enough. I figured this was a good opportunity to cook outside my comfort zone, and the flavors I was hoping to obtain paired well with the fall. So it was time to roll up my sleeves, drink a few beers, and get to work.

I decided to have a pseudo-Italian themed dinner, with the goal of feeding myself, my wife, and two good friends on a budget. Four courses, $40 budget. There is some discrepancy as to what my actual budget would be since I have food on hand at the house, but the main goal was not to buy $80 in groceries just for the meal. I ended up spending $21, though if you count the bottle of wine we had, let's call it $30. Sweet! More than anything, I wanted to enjoy the food, to keep it (somewhat) simple, and also to cut my prep time down once guests arrived.

I did my research in a few cookbooks and selected some complementing recipes (thanks Ted Allen and ATK!), and then I chose dessert. Is chocolate cake traditionally Italian? No, but if someone put a moist chocolate cake in front of you at an Italian dinner I'm willing to bet you wouldn’t turn it down.

Our Menu (recipes at end of post)

1st- Tuscan white bean crostinis with sea salt and olive oil
2nd- Wilted green salad with apples, blue cheese, and an orange vinaigrette
3rd- Kale and ricotta ravioli with tomato sauce
4th- Chocolate blackout cake

My biggest undertaking was making my own pasta. Kneading the dough (I cheated and used my food processor to mix), making the filling, stuffing and crimping the ravioli take a looooooooong time. It’s totally worth it, and I’m sure the time gets cut down if I’m more focused (sheepdogs are fun) and make it more often.

Matt and Sarah arrived Saturday evening and were promptly mauled by my sheepdog Molly. She loves them a lot, and since she doesn’t have a tail, her butt wiggles for about 20 minutes after someone fun shows up.

I started everyone off with crostinis topped with a Tuscan white beanspread. It's similar to a Ted Allen recipe, and is really a cheap alternative to hummus. That's not to say it's not delicious, because it is, but it's also really simple and I always have the ingredients on hand.

After that (and watching the end of the Michigan game), we moved to the table where we had set some super fancy place settings. I love our dining room table, but usually it houses stuff rather than food. That's just how it goes. The salad was wilted greens with some toasted walnuts and bleu cheese. We all gobbled it down, because next up was the pasta!

The ravioli, I mean, oh my goodness, it was so good. The tomato sauce was the same I made a month ago when I had lots of tomatoes from the garden. My freezer is packed full of frozen blueberries, tomato sauce, and soon my pantry will be full of apple sauce. Making food like this saves money! Takes a bit of effort, but when making dinner it’s a life saver.

Back to the ravioli. The pictures speak for themselves :)

Dessert was accompanied by Doctor Who. Oh yeah, the other main reason we had Matt and Sarah over. Converting them to loving the Doctor. The cake was a chocolate blackout cake, which was just amazing, especially the pudding! I could have eating just a bowl of that.

We all had such a great night, and I made some of best food I have ever made. My philosophy has always been “food makes people happy”, and this one didn’t even break the bank. Hope you all enjoy.

White Bean Crostini (adapted from Ted Allen)

1-15oz can white cannellini beans, rinsed
6 tablespoons extra virgin olive oil
1 garlic clove
1 tablespoon lemon juice
1 teaspoon hot sauce
2 teaspoons chopped fresh sage
salt and pepper
1 baguette or French loaf, sliced into 1/2-1 inch slices
finishing salt (optional)
chopped parsley (optional)

In a food processor add beans, garlic, lemon juice, hot sauce, sage, 1/2 teaspoon salt, and pepper.  Process until combined and drizzle in 5 tablespoons olive oil, process until smooth.  Season to taste, but if using finishing salt, ease up on the salt.

Toast the baguette under the broiler and spread the bean puree over the bread slices.  Drizzle the remaining olive oil over the bread slices and garnish with parsley or finishing salt if desired.

Wilted Green Salad with Pecans, Blue Cheese, and Apples (Adapted from America’s Test Kitchen)

1/2 cup crumbled blue cheese
3 tablespoons extra-virgin olive oil
1 3-inch strip orange zest
1 shallot minced
1 tablespoon fresh orange juice
2 teaspoons sugar
1 tablespoon white wine vinegar
10 ounces fresh spinach, stems removed
1/2 apple (golden delicious are nice), cored and chopped
3 tablespoons chopped pecans, toasted

In a Dutch oven or pot heat oil, orange zest, shallot and sugar over medium low heat until shallot is soft.  Remove pot from heat, discard zest.  Stir in vinegar and juice with a bit of salt and pepper, add spinach and cover, letting spinach steam for about 30 seconds.  Transfer to bowls and garnish with the apples, pecans, and blue cheese.  Serves 4.

Fresh Pasta (adapted from Marcella Hazan)
3 eggs, lightly beaten
2 cups flour (all-purpose or low protein)
1 tablespoon milk

In a bowl, combine eggs and milk. Slowly incorporate the flour into the egg mixture (here's where you can use the food processor) until you achieve a slightly dry dough. Marcella says "When you think the dough is right (i.e. does not need any more flour), wash your hands, dry them completely, and plunge your thumb into the dough. If it comes out clean, with no sticky matter on it, no more flour is needed." You may need to add more flour as you knead. Turn out dough onto lightly floured surface. Knead, stretching the dough lightly and folding it back in on itself for about 8 minutes.  It should take on a slightly shiny look and be very smooth.  Wrap in plastic wrap and store for up to 2 hours.

Kale and Ricotta Ravioli


1 recipe fresh pasta dough (makes about 1 pound)
1 teaspoon olive oil
1/2 onion, chopped
2 garlic cloves, minced
1 bunch kale (about 1/2-3/4 pound), chopped and stems removed
1 cup ricotta cheese (not whole milk)
1/2 cup grated Parmesan cheese
1/2 cup grated mozzarella cheese
1 egg yolk
1 tablespoon chopped basil
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups red sauce (meat or tomato)

Heat olive oil in skillet over medium heat.  Add onion and cook until soft, about 3-5 minutes.  Add garlic and cook for 30 seconds.  Add kale and stir frequently until wilted and cooked.  Season with salt and pepper.

Process the kale mixture, ricotta, mozzarella, Parmesan, egg yolk, basil, salt, and pepper in a food processor until mostly smooth.

I would write in here exactly how to make the ravioli, but I suggest you seek out something with more pictures, such as a cook book or video to better get an idea.

Heat sauce over medium heat until simmering, cook ravioli and sauce lightly with red sauce.  Serve immediately.


Chocolate Blackout Cake (Adapted from America’s Test Kitchen)

Pudding
1 1/4 cups granulated sugar
1/4 cup cornstarch
1/2 teaspoon table salt
2 cups half-and-half
1 cup whole milk
6 ounces unsweetened chocolate , chopped
2 teaspoons vanilla extract

Cake
8 tablespoons unsalted butter (1 stick), plus extra for greasing pans
1 1/2 cups all-purpose flour , plus extra for dusting pans
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup Dutch-processed cocoa powder
1 cup brewed coffee
1 cup buttermilk
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

1. For the pudding: Whisk sugar, cornstarch, salt, half-and-half, and milk in large saucepan. Set pan over medium heat. Add chocolate and whisk constantly until chocolate melts and mixture begins to bubble, 2 to 4 minutes. Stir in vanilla and transfer pudding to large bowl. Place plastic wrap directly on surface of pudding and refrigerate until cold, at least 4 hours or up to 1 day.
2. For the cake layers: Adjust oven rack to middle position and heat oven to 325 degrees. Butter and flour two 8-inch cake pans. Whisk flour, baking powder, baking soda, and salt in bowl.
3. Melt butter in large saucepan over medium heat. Stir in cocoa and cook until fragrant, about 1 minute. Off heat, whisk in coffee, buttermilk, and sugars until dissolved. Whisk in eggs and vanilla, then slowly whisk in flour mixture.
4. Divide batter evenly between prepared pans and bake until toothpick inserted in center comes out clean, 30 to 35 minutes. Cool layers in pans 15 minutes, then invert onto wire rack. Cool to room temperature, at least 1 hour.

5. To assemble the cake: Cut each cake in half horizontally. Crumble one cake layer into medium crumbs and set aside. Place one cake layer on serving platter or cardboard round. Spread 1 cup pudding over cake layer and top with another layer. Repeat with 1 cup pudding and last cake layer. Spread remaining pudding evenly over top and sides of cake. Sprinkle cake crumbs evenly over top and sides of cake, pressing lightly to adhere crumbs. Serve. (Cake can be refrigerated for up to 2 days.)

Pasta Ala Easy

It's summer, and my garden has exploded.  It's what makes this part of the year so wonderful, the fresh produce and simplicity of the food I can make with it.  This previous weekend I did not plan for dinner.  It's these times that I enjoy much more than my wife.  While I think "oh man, I can make something really unique and fresh" and Emily thinks "what kind of Chinese should we get?"

Well, thankfully it's the summer, and my garden has been producing well.  Rather than opt for something complicated, I chose to create a fresh tomato and basil pasta, something the Italians call "pasta cruda".  Tomatoes, garlic, and basil tossed with a few other ingredients make a delicious and simple sauce.  You should easily be able to make everything you need for the sauce in the time it takes the pasta to cook.  And my wife never once mentioned anything about Chinese.

Easy Tomato Pasta

1 pound penne, rigatoni, or other tube pasta

4 cloves garlic, minced

1/4 cup olive oil

1/4 cup basil, chopped

1/2 teaspoon red pepper flakes

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1 cup grape or cherry tomatoes, cut in half

1/2 cup shredded Parmesan or Romano cheese

Salt a large pot of water and bring to a boil.  Boil pasta as directed, reserving 1 cup pasta water.

Meanwhile, heat 1 tablespoon olive oil in a small skillet over medium heat.  Add garlic and cook for 2 minutes until soft.  Add garlic and oil to a large bowl with remaining 3 tablespoons olive oil.  Add red pepper flake, salt, pepper, basil, cheese, and tomatoes to bowl.  Drain pasta, add to bowl, and toss to combine.  Add a little bit of water as needed to loosen sauce.  Serve warm.