Bucatini with Lemony Carbonara

My son said, “I may not be able to eat another type of pasta for the rest of my life.” If that wasn’t enough, he then added, “This is one of the best dinners I’ve ever eaten.” I’ll take that complement! 🙂

I must say that the bucatini noodles were wonderful. A perfect complement to this quick and luscious sauce. The added lemon zest and juice in this version of the classic dish balanced nicely with the richness. I also loved the hint of spice from the freshly cracked black pepper.

This recipe was adapted from Bon Appetit, contributed by Chris Morocco. I served it with roasted asparagus on the side. Absolutely fabulous!

Yield: 4 Servings

  • 1 tablespoon olive oil
  • 6 to 8 ounces pancetta, cubed, or slab bacon, thinly sliced and cut crosswise into ½-inch pieces
  • 2 large shallots, finely chopped
  • 8 garlic cloves, thinly sliced
  • 1 teaspoon freshly cracked black pepper
  • 16 ounces bucatini or other long-strand pasta
  • coarse salt
  • 2 ounces Parmesan or Grana Padano Parmesan, grated, divided, plus more for serving
  • 2 large egg yolks
  • 1 teaspoon finely grated lemon zest, plus thinly sliced zest for serving (optional)
  • 2 tablespoons fresh lemon juice
  1. Heat oil in a large skillet over medium. Cook pancetta, tossing often, until browned and crisp, 5 to 7 minutes.
  2. Add shallots and garlic and cook, stirring occasionally, until softened, about 5 minutes.
  3. Add pepper and cook, stirring often, just until fragrant, about 1 minute.
  4. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1½ cups pasta cooking liquid.
  5. Add pasta to skillet along with ½ cup pasta cooking liquid and 1 oz. Parmesan and toss to coat.
  6. Remove skillet from heat and add egg yolks. Toss again, adding more pasta cooking liquid as needed, until a smooth glossy sauce coats pasta.
  7. Add grated lemon zest, lemon juice, and another 1 oz. Parmesan. Toss to coat, adding more pasta cooking liquid if needed to loosen sauce. (I added a total of 1 cup pasta water.)
  8. Divide pasta among bowls; top with sliced lemon zest and more Parmesan, as desired.

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Chicken & Sausage Jambalaya

My entire family really looks forward to our Mardi Gras dinner. In all honesty, it’s because the meal is topped off with our traditional freshly-baked King Cake. Just writing about it makes me want some. 🙂

I typically make a Cajun main dish- usually shrimp jambalaya. This chicken and sausage version was incredible. My mother-in-law had just given us tons of fabulous Polish kielbasa as well. I was happy that my husband agreed to “sacrifice” it for our special dinner as it really added to the finished dish. This recipe was adapted from Food and Wine, contributed by Ian Knauer.

Yield: Serves 6

  • 10 boneless skinless chicken thighs (about 2 pounds)
  • coarse salt
  • freshly ground black pepper
  • 2 tablespoons canola oil
  • 10-12 ounces Andouille sausage or kielbasa, sliced
  • 2 medium yellow onions, chopped
  • 2 green bell peppers, chopped
  • 4 celery stalks, chopped
  • 6-10 garlic cloves, finely chopped
  • 2 bay leaves
  • 1/4 teaspoon cayenne pepper
  • 1 (28 ounce) can whole San Marzano tomatoes in juice
  • 3 cups water
  • 1 cup long grain white rice (I used Basmati)
  • 2 tablespoons flat-leaf parsley leaves
  1. Season the chicken with 1 1/4 teaspoons salt and 3/4 teaspoon pepper.
  2. In a large heavy pot, heat the oil over medium high heat until hot. Brown the chicken, turning once, until golden, about 6 minutes. Transfer the chicken to a plate.
  3. Add the sausage to the pot and cook, turning once, until golden brown, about 6 minutes. Transfer the sausage to the plate with the chicken.
  4. Stir the onions, belly peppers, celery, 1 teaspoon salt and 1/2 teaspoon pepper into the pot.
  5. Cook vegetables, stirring occasionally, until translucent, about 8 minutes.
  6. Stir in the garlic, bay leaves and cayenne and continue to cook until golden, about 6 minutes.
  7. Stir in the tomatoes, rice, water reserved chicken and reserved sausage along with any accumulated juices and bring to a boil.
  8. Reduce heat to a simmer and cook until the chicken is cooked through, about 25 to 30 minutes.
  9. Season the jambalaya with salt and pepper to taste, then sprinkle with the parsley and serve.

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Swedish Meatloaf with Caramelized Cabbage (Kalpudding)

I planned to make this Swedish dish after spending the afternoon at IKEA. 🙂 I knew that we could buy the lingonberry preserves for the topping during our shopping spree too.

This recipe was adapted from The New York Times, contributed by Sam Sifton. I used a combination of ground pork and ground turkey instead of ground beef. Next time I would double the sauce- loved it. Sifton recommended serving it with boiled potatoes. We ate it with mashed new potatoes (my husband’s request) and roasted asparagus. It was such wonderful comfort food. Great.

Yield: 6 servings

For the Meatloaf:

  • 2 tablespoons unsalted butter
  • 1 head green cabbage, approximately 3 pounds, cored and shredded
  • 3 tablespoons molasses or golden syrup
  • coarse salt and freshly ground pepper, to taste
  • 1 pound ground turkey
  • 1/2 pound ground pork
  • 1 small yellow onion, peeled and chopped
  • 1 cup heavy cream
  • 4 tablespoons breadcrumbs
  • â…“ cup chicken, turkey, beef or vegetable stock, ideally homemade or low-sodium store-bought (or water)

For the Sauce:

  • â…“ cup lingonberry preserves
  • 1 tablespoon red-wine vinegar
  • 1 tablespoon unsalted butter
  • dash of Worcestershire sauce, or to taste
  1. Shred the cabbage in a food processor.
  2. Heat oven to 350, preferably on convection.
  3. Put a large pan over medium-high heat, and add the butter. When it starts to foam, add the cabbage and molasses, lower the heat to medium and sprinkle with salt. Cook slowly, stirring often, until all the liquid has evaporated and the cabbage is caramelized, approximately 20-25 minutes.
  4. While the cabbage is cooking, lightly mix the meats in a large bowl, then add the onion, cream, breadcrumbs, salt and pepper. Mix again to combine.
  5. When the cabbage is done, add about a third of it to the meat mixture, and mix to combine.
  6. Grease an 8-inch-square or 8 x 10-inch baking pan, and transfer the meat mixture to it, spreading it out to cover the whole surface evenly.
  7. Spread remaining cabbage over the meat, pour the stock or water over the top and place in the oven, on a parchment-lined baking sheet, to cook for approximately 40 to 45 minutes, or until the cabbage is very, very caramelized, almost dry and crunchy at the edges.
  8. Allow it to sit for 10 minutes or so before serving.
  9. While the meat and cabbage cooks, make the sauce. Heat lingonberry preserves, vinegar and butter in a small pot set over medium heat, then add Worcestershire sauce to taste. Serve alongside the kalpudding.

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Pressure Cooker Pork Ragu with Pappardelle

I made this dish to celebrate Valentine’s Day with my meat-loving husband. ❤ One of his absolute favorite dishes is a pork ragu served over pappardelle; this dish is a wonderful weeknight version.

This recipe was adapted from the Good Housekeeping Test Kitchen. We ate it with roasted asparagus and cauliflower with a custardy French Apple Cake for dessert. My Valentine was pleased! 🙂

Yield: 8 servings

  • 3 links (about 8 ounces) sweet Italian sausage, casing removed
  • 2 tsp extra-virgin olive oil
  • 2 1/2 lb. boneless pork shoulder, trimmed (I used country rib meat)
  • 2 medium carrots, finely chopped
  • 1 medium onion, finely chopped
  • 6 cloves garlic, chopped
  • 1 cup dry red wine
  • 28 ounces crushed tomatoes
  • 1/2 cup whole milk
  • 3 bay leaves
  • 1/2 cup packed fresh basil leaves, torn, plus more for garnish, if desired
  • 1 lb. pappardelle pasta
  • freshly grated Parmesan, for serving
  1. In pressure-cooker pot on medium-high, cook sausage in oil 5 minutes or until fat has rendered, breaking up meat as it cooks.
  2. With slotted spoon, transfer to large bowl.
  3. Season pork all over with 1/2 teaspoon each salt and pepper.
  4. In batches, add pork to pot; cook 4 minutes or until browned on two sides, turning once halfway through. Transfer pork to bowl with sausage.
  5. To pot, add carrots, onion and garlic; cook 8 minutes, stirring often.
  6. Add wine; cook 3 minutes.
  7. Return meat to pot and add tomatoes, milk, bay leaves and 1/4 teaspoon salt.
  8. Cover and bring up to pressure on high. Reduce heat to medium-low, maintaining pressure. Cook 20 minutes. Remove from heat; let pressure release naturally.
  9. Meanwhile, cook the pappardelle according to the package directions.
  10. Uncover cooker and discard bay leaves. Fork shred the pork. Stir in basil.
  11. Serve tossed with pasta, garnished with Parmesan.

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Weeknight Pork & Bean Soup with Cornbread Croutons

This rustic soup was described as a “delicious cross between baked beans and tomato soup.” It was quick to prepare and very flavorful. We ate it over rice, like a chili.

This recipe was adapted from Food and Wine, contributed by Grace Parisi. I increased the onions and garlic and used freshly made cornbread instead of a corn muffin for the croutons. We ate it with green salad and warm cornbread on the side. Great.

Yield: Serves 6

  • 7 slices (9-10 ounces) thickly sliced bacon, cut into 1-inch strips
  • 1 medium sweet onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 3 tablespoons tomato paste
  • 1 1/2 tablespoons pure maple syrup
  • 3 15-ounce cans pink beans with their liquid
  • 4 1/2 cups chicken stock (I used homemade Turkey Stock)
  • coarse salt
  • cayenne pepper
  • 8 ounces cornbread, cut into 3/4-inch cubes
  • chopped scallions, for garnish, optional
  • rice for serving, optional
  1. Preheat the oven to 400°, preferably on convection.
  2. In a medium saucepan, cook the bacon strips over moderately high heat, stirring occasionally, until they are browned and crisp, about 7 minutes. Transfer the crispy bacon to a plate and pour off all but 2 tablespoons of the fat from the saucepan.
  3. Add the onion and garlic to the fat in the saucepan and cook, stirring, until they are softened, about 5 minutes.
  4. Add the tomato paste and maple syrup and cook over moderate heat, stirring, until thick, about 3 minutes.
  5. Add the beans and their liquid and cook until slightly thickened, 2 to 3 minutes.
  6. Add the stock and bacon strips, season lightly with salt and cayenne pepper and simmer the soup over moderate heat until thickened slightly, about 15 minutes.
  7. Meanwhile, spread the cornbread cubes on a small baking sheet and bake for 7 to 8 minutes, until they are golden and crisp. Let the croutons cool slightly.
  8. Ladle the soup into deep bowls, garnish with the cornbread croutons and chopped scallions, as desired, and serve. (Serve over rice, if desired.)

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Coarse Mustard & Brown Sugar Glazed Pork Tenderloin

This simple (five ingredient!), mildly sweet, pork tenderloin dish was a quick and elegant meal. After marinating, it was ready to serve in 30 minutes. We ate it with roasted potatoes and a mound of sautéed greens on the side. Wonderful.

This recipe was adapted from The New York Times, contributed by Marian Burros. It was first published in 1989 but recently republished as a classic.

Yield: Serves 6

  • 2 pork tenderloins (about 2 1/2 pounds total)
  • 6 tablespoons light brown sugar
  • 4 tablespoons whole grain mustard
  • 4 teaspoons chopped fresh rosemary
  • 4 tablespoons dry sherry

  1. Pat the tenderloins dry with paper towels.
  2. Combine the remaining ingredients in a ziplock bag and shake to combine. Add pork tenderloins and turn to coat well with marinade. Marinate for 15 minutes or as long as overnight. (I marinated the meat for 6 hours with great success.)
  3. Drain pork of excess marinade and season with salt and pepper.
  4. Broil the tenderloins in the oven – about 10 minutes on one side, then turn, baste with marinade, and broil for approximately 5 additional minutes, or until the internal temperature is 135 degrees. (Alternately, heat a charcoal or gas grill to high; bank coals or turn off burner on one side.)
  5. Remove and lightly tent with foil. Let rest about 10 minutes before slicing into 1/4- to 1/2-inch slices.

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Squash & Pork Stir-Fry

I’m sure you’ve rushed around the grocery store thinking you’ve purchased the necessary ingredients to throw together a “quick” weeknight meal. Right? I thought that was the case for me… When  I started to prepare this dish, I realized that I had ground pork instead of pork sausage and butternut instead of kabocha squash. I’m blaming holiday stress and distraction. (Well, truth be told, the squash was a conscious substitution- no fabulous kabocha to be found.) :/

This recipe was adapted from Bon Appetit, contributed by Chris Morocco. I doubled the recipe, used ground pork instead of pork sausage (oops!), seasoned accordingly, butternut instead of kabocha squash, and cashews instead of peanuts. I also omitted the sugar. I roasted the squash instead of steaming and sautéing it. We let the dish stand alone, but it would also be wonderful accompanied by rice. Delicious!

Yield: 4 Servings

  • 1 medium butternut or kabocha squash, cut into 1-inch pieces, approximately 4 cups
  • 2 tablespoons extra virgin olive oil, divided
  • 1 pound (80 percent lean) ground pork
  • 1 tsp coarse salt, plus more for squash
  • 1/2 tsp freshly ground black pepper, plus more for squash
  • dash or two of red pepper flakes, to taste
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp paprika
  • 6 garlic cloves, sliced
  • 1 large shallot, chopped
  • 2 serrano chiles, seeded and sliced
  • 1 T finely grated peeled ginger root
  • 1/4 cup fresh lime juice (from 1 large lime)
  • 4 tsp fish sauce
  • 4 scallions, thinly sliced
  • salted, roasted peanuts or cashews and chopped cilantro, for serving, as desired
  1. Pre-heat oven to 425 degrees, preferably on convection roast.
  2. Toss squash with 1 T olive oil and season liberally with salt and pepper. Place squash on a parchment paper-lined rimmed baking sheet and roast in the oven until tender, about 25 minutes. Let cool slightly.
  3. Meanwhile, heat remaining 1 tablespoon of oil in a large skillet. Add pork, 1 teaspoon salt, 1/2 teaspoon ground pepper, red pepper flakes, oregano, thyme, and paprika; cook, breaking into large pieces and stirring occasionally, until browned and cooked through, about 5 minutes.
  4. Add garlic, shallot, chiles, and ginger and cook, stirring often, just until softened, about 2 minutes.
  5. Add roasted squash, lime juice, fish sauce, and scallions; toss to combine.
  6. Serve stir-fry topped with nuts and cilantro, as desired.

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