Category: Pasta

Salmon Poached in White Wine with Penne and Asparagus

This delicious seafood pasta dish comes together in about 45 minutes, is simple to make and relatively inexpensive.  Its clean, bright flavor profile yields a result greater than the sum of its parts and it is therefore both perfect for a weeknight dinner and elegant enough for a romantic dinner for two.

Time: 45 minutes
Level: Easy
Cost: Approximately $4/plate
Serves: 4

Ingredients

  1. 1 large salmon filet, approximately 1lb, cut into four pieces and skin removed
  2. 2 TBSP Kosher salt
  3. 2 cloves garlic, minced
  4. 1 small shallot, minced
  5. 1 TBSP unsalted butter
  6. 1 TBSP olive oil
  7. zest of 1 lemon
  8. 1 TBSP capers (optional)
  9. 1lb asparagus, cut into 1 inch pieces
  10. 1/3 bottle cheap but drinkable dry white wine
  11. 1 box (1lb) penne pasta, cooked according to package directions
  12. Handful (approximate 1/3 – 1/2 cup) fresh parsley, finely chopped
  13. juice of two lemons
  14. grated parmesan cheese (optional, for serving)

Instructions

  1. Begin by heating water for pasta and blanching asparagus.  Make sure it is at a rolling boil and then add a good 2 TBSP of Kosher salt.  Blanching the asparagus will turn the water green, but also impart a vegetal favor to your pasta which is subtle and quite nice.
  2. Heat butter and olive oil in a large sauté pan until melted over medium low heat.  While butter is still foamy, lower the heat to low and add the shallots, garlic and lemon zest.  Cook until fragrant and shallots are soft, 2-3 minutes.  If the garlic starts to brown, you’ll have to start over, so go slowly and use very low heat.
  3. When aromatics (shallot, garlic, lemon zest) are just barely sizzling, add white wine and capers, if using.  Bring to a boil and then reduce heat to a simmer.  Add the salmon filets to the liquid, cover the pan, and allow to sit at a bare simmer for 15-20 minutes, or until salmon reaches an internal temperature of 130°F.  If you are using a very good pan with excellent heat retention, you may be able to off the heat entirely and allow the salmon to poach in the residual heat.  Bottom line:  The lower and slower the better.
  4. While salmon is poaching prepare asparagus and pasta.
    1. Add asparagus to boiling water, return to a boil, and cook 3-4 minutes.  Remove with a slotted spoon and rise immediately under cold running water (or shock them in an ice bath) to stop the cooking process.  Set aside.
    2. Cook pasta according to package directions.  If salmon is still not done once pasta is finished, drain in a colander and set aside.  Be sure to reserve 1/2 cup of pasta water.
  5. Once salmon is up to temp, carefully remove to a cutting board and allow to rest.  Be careful, it will be very tender and flakey and you don’t want it to fall apart just yet.
  6. Add penne and asparagus to sauté pan and toss in the sauce until well combined.  Add a couple tablespoons of pasta water to thicken the sauce if neccessary.
  7. Slice salmon filets into small, bite-sized pieces and add to the pan with the sauce, asparagus and penne.
  8. Squeeze the juice of two lemons into the pan and add a handful of chopped parsley.  Use salad tongs to gently toss until combined and serve.  Pass parmesan at the table.

Classic Spaghetti & Meatballs

Nothing says comfort food like Spaghetti & Meatballs. In this recipe, you’ll prepare Classic Marinara Sauce as well as scrumptious, tender meatballs that will stick to your ribs, and possibly put you into a food coma on a cold winter’s night.

Time: 60 minutes
Level: Easy
Cost: About $4-6 per plate
Serves: 4-6

Ingredients:

For the Meatballs:

  1. 3/4 lb ground beef (either 80/20 or 70/30, but too lean and your meatballs will dry out and fall apart)
  2. 1 lb ground pork
  3. 4oz bacon, finely diced
  4. 5-6 cloves garlic, minced
  5. 2 eggs
  6. 1 cup grated Parmesan or Romano cheese (fresh is best!)
  7. 1-2 TBSP freshly chopped Italian parsley
  8. 2 cups classic bread crumbs (or 1 cup Panko, if you prefer)
  9. salt and pepper
  10. 1 TBSP powdered oregano (I like a lot of oregano, adjust accordingly)
  11. 2 packets unflavored gelatin
  12. 2 pieces bread, torn into roughly 1 inch pieces
  13. 1 cup milk or water (you may not use all of it)

For the Marinara Sauce:  See Classic Marinara Sauce

Instructions:

Preheat oven to 450F.

Add ingredients 11-13 in a medium bowl and allow to soak for 10 minutes.

While soaking, combine first 10 ingredients in a large mixing bowl.

Remove bread from milk/water and add to meat mixture.

Mix together well using your hands.  Add water or milk, a few splashes at a time, until the mixture becomes sticky but not overly wet.  You want it just moist enough that it sticks together and that’s it.  Remember, once you add the water, you can’t take it out!  Don’t overwork the meat.

Once the mixture is the desired consistency, begin making your meatballs by rolling a portion of the mixture into balls between the palms of your hands.  I prefer my meatballs to be about 2.5″ in diameter, but form them to whatever size you like.

Pat them dry-ish, and transfer them to a wire rack set on a rimmed baking sheet lined with aluminum foil. Transfer them to 450°F oven and bake until brown, 10 – 15 minutes.  If they don’t brown enough, you can turn the broiler on for a couple minutes.  Once browned, turn the oven off and allow meatballs to finish in residual heat.

Prepare Classic Marinara Sauce.

Once the marinara sauce has reduced to desired consistency, remove the meatballs from the oven and place them in the sauté pan with the marinara sauce.  Using tongs, gently rotate them in the sauce to coat and simmer on low for 5-10 minutes, or until meatballs are cooked through (internal temp should be 165°F).  Serve over spaghetti.

 

 

Penne with Chicken, Sausage and Sprouts

Looking for quick, easy and delicious one pot meal that will fill your stomach on a weeknight? Here you go!

Time: 60 – 90 Minutes
Level: Easy
Cost: $6-8/plate
Serves: 4-6

Ingredients:

  • 2 lbs boneless, skinless chicken breasts, chunked into roughly 1 – 1.5 inch cubes
  • 12 oz – 1 lb smoked sausage (try Cajun Andouille for a little kick), sliced into 1/4 inch thick ‘coins’
  • 1lb Brussels sprouts, lose leaves removed, and halved.
  • 1/3 cup Parmesan cheese (plus more for serving, if desired… who am I kidding, it’s desired).
  • 6 cloves garlic, minced, divided (i.e., two piles of minced garlic of roughly 3 cloves each)
  • 1 small shallot, minced
  • 2 TBSP powdered, dried oregano
  • 1 TBSP sweet paprika
  • Salt and Pepper
  • 1 cup dry white wine
  • 1 cup chicken broth
  • Olive Oil

Prep

  1. Bring 4-5 quarts of water to a boil in a large pot, for pasta.  Leave it simmering with a lid on so it’s ready to go when you are.
  2. Preheat oven to 400F
  3. Dice chicken into cubes.  In a large bowl, using your hands, mix cubed chicken well with drizzle of olive oil, oregano, paprika and salt and pepper.  Set aside.
  4. Slice sausage and set aside in a separate bowl.
  5. Toss sprouts in dash of olive oil,  1/2 of minced garlic and Parmesan cheese.  Arrange in a single layer on a lined baking sheet.
  6. Combine white wine and chicken broth in a convenient container, set aside.

Cook

  1. On a lined baking sheet, roast sprouts in a single layer in 400F oven for 20 minutes total, stirring them around at the half-way point to ensure even cooking and browning.
  2. Meanwhile, in a large skillet or dutch oven, brown sausage over medium-high heat in 1 TBSP olive oil.  Once most of the (delicious) fat is rendered, remove sausage with a slotted spoon and reserve.
  3. Brown the chicken on all sides in the same pan.
  4. Add sausage back into the pan, along with white wine, chicken broth, minced shallot and remaining garlic.   Bring to a boil, and then simmer, allowing the liquid to reduce by about half.
  5. While mixture is reducing, cook penne pasta according to package directions, about 12 minutes.
  6. In the last two minutes, add sprouts to the chicken-sausage mixture and stir well.
  7. Serve over penne pasta.