This is another wonderful weeknight pasta that uses simple ingredients. I was excited to make it while Meyer lemons are still readily available. The lemon added brightness which had a nice contrast to the richness of the browned butter and cheese.
This recipe is from Bon Appétit, contributed by Andy Baraghani. I used a mandoline to slice the lemon into 1/8-inch thick (thin) rounds. I loved that the original recipe called for “an almost ridiculous amount of pepper.” I’m a huge fan. 🙂
- 1 lb. short tube pasta, such as paccheri or rigatoni (I used mezzi rigatoni)
- coarse salt
- 8 T (1 stick) unsalted butter, cut into pieces, divided
- 1 small regular lemon or Meyer lemon, very thinly sliced into rounds, seeds removed (I used a mandoline)
- 1 oz Parmesan, finely grated, plus more for serving (I used Parmigiano-Reggiano)
- freshly ground black pepper
- Cook pasta in a large pot of boiling generously salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions (pasta will finish cooking in the sauce).
- Meanwhile, heat half of the butter in a large Dutch oven or other heavy pot over medium until melted.
- Add lemon slices and cook, stirring often, until softened and bottom of pot is browned in spots, 5–7 minutes.
- Using tongs, transfer one-third of lemon slices to a plate; set aside.
- Just before pasta is al dente, scoop out 2 cups pasta cooking liquid.
- Add 1 1/2 cups pasta cooking liquid to butter sauce. (This may seem like a lot of liquid, but it will thicken once the remaining ingredients are added.)
- Add remaining butter a piece at a time, whisking until each piece is incorporated before adding more, until the sauce is emulsified and creamy.
- Drain pasta and add to sauce.
- Cook, stirring often and adding the grated Parmesan a little at a time.
- Once all of the cheese is added, continue to cook, still stirring, until cheese is melted and sauce is creamy and clings to pasta, about 3 minutes. If sauce looks very thick, add more pasta cooking liquid 1–2 Tbsp. at a time to thin (saucier is ideal as it will thicken as it cools).
- Remove from heat and sprinkle with an almost ridiculous amount of pepper (about 2 tsp.); toss once more.
- Serve pasta topped with reserved lemon rounds and more Parmesan.
Posted in Pasta, Quick, Recipes, Vegetarian
Tags: brown butter, browned butter, dinner, easy, fast, lemon, meyer lemon, mezzi rigatoni, paccheri, parmesan, Parmigiano Reggiano, pasta, pepper, quick, rigatoni, vegetarian
I first heard about this spectacularly easy viral pasta dish from Deb Perelman of Smitten Kitchen. I think I was the last to know… My daughter has seen countless people make it on TikTok, of course. 😉 She was absolutely thrilled to make it with me!
The original recipe is called “Uunifetapasta,” created by the Finnish blogger Jenni Häyrinen. The foundation of the dish is a block of feta placed in the center of a baking dish surrounded by seasoned tomatoes. After being baked, the cheese and burst tomatoes are combined to create a creamy and delicious sauce to serve over pasta. Deb Perelman incorporated chickpeas in her version- nice.
This version from the Washington Post, contributed by Aaron Hutcherson, recommended using Greek sheep’s milk feta to maximize the creaminess. I used an enameled cast iron baking pan, modified the proportions and incorporated za’atar to the seasoning on the tomatoes prior to baking. It was super creamy and tasty- and as simple and easy to prepare as expected.
Yield: Serves 6
- 3 pints (750 to 800 g) grape or cherry tomatoes
- 5 large garlic cloves, halved lengthwise
- 8 T (1/2 cup) extra-virgin olive oil, divided
- coarse salt and freshly ground black pepper
- 1 block (10.5 oz) Greek feta cheese
- 1/2 tsp crushed red pepper flakes
- za’atar, to taste, optional
- 17 to 18 oz medium-length dried pasta, such as campanile, rigatoni, or rotini (I used Gigli)
- fresh basil leaves, for serving
- Position a rack in the middle of the oven and preheat to 400 degrees, preferably on convection roast.
- In a 9-by-13-inch baking dish, combine the tomatoes, garlic and 6 tablespoons of the olive oil. (I used an enameled cast iron baking pan.)
- Sprinkle the tomatoes with some salt and toss to coat. Sprinkle with za’atar, if using.
- Place the feta cheese in the center of the tomatoes and garlic, top with the remaining 2 tablespoons of olive oil, and sprinkle the entire dish with red pepper flakes and a little black pepper.
- Bake for about 40 minutes, until the garlic has softened and the tomatoes have burst their skins.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta water and then drain the pasta.
- Remove the baking dish from the oven and stir the feta and tomatoes with a wooden spoon until evenly combined. Taste and adjust seasoning, as necessary.
- Mix the sauce with pasta, adding the reserved pasta water as needed if it looks a little dry. (I incorporated quite a bit of pasta water.)
- To serve, top with plenty of basil leaves.
Posted in Pasta, Recipes, Sauces, Vegetarian
Tags: baked, basil, cheese, cherry tomatoes, easy, feta, gigli, grape tomatoes, Greek, pasta, rigatoni, roasted, rotini, sauce, sheep's milk feta, spaghetti, TikTok, tomatoes, vegetarian, weeknight, Za'atar
I am a big fan of toppings, so this creamy, earthy, and hearty vegetarian soup caught my eye. It is served over toasted chunks of bread and then garnished with crunchy, spiced chickpeas, lemon zest, parsley, a sprinkle of cumin, and a drizzle of olive oil. I also loved that the soup incorporated a little spice from harissa.
This recipe was adapted from Cool Beans by Joe Yonan, via The New York Times, contributed by Melissa Clark. I used a stove top pressure cooker to cook the beans which significantly expedited the cooking process. I also served the soup over toasted sourdough boule chunks in lieu of rustic bread. Great.
Yield: Serves 4 to 6
For the Crispy Chickpeas:
- 1 3/4 cup cooked chickpeas, or 1 (15-ounce) can chickpeas, drained and rinsed
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon kosher salt, plus more to taste
- 1 teaspoon za’atar, plus more to taste
For the Soup:
- 1 1/2 cups dried chickpeas, soaked overnight and drained
- 1/4 cup plus 3 tablespoons extra-virgin olive oil, plus more for serving
- 2 bay leaves
- 1 1/2 teaspoon kosher salt, plus more to taste
- 1/2 loaf hearty rustic bread (about 6 to 8 ounces)(I used 1/2 of a sourdough boule)
- 1 cup chopped onion, from 1 medium onion
- 6 to 8 large garlic cloves, minced or finely grated
- 1 tablespoon ground cumin, plus more for serving
- 1 tablespoon tomato paste
- 1 tablespoon harissa paste, plus more for serving
- freshly squeezed lemon juice from 1 large lemon (about 3 T)
- finely grated zest of 1 large lemon (about 1 T), for serving
- 1/2 cup chopped flat-leaf parsley, for serving
To Prepare the Crispy Chickpeas:
- Transfer the rinsed and drained canned chickpeas to a rimmed baking sheet lined with a clean dish towel or paper towels.
- Cover with another towel (or paper towels) on top, rubbing gently to dry.
- Remove top towel and let air-dry for at least 30 minutes and preferably 1 hour. (I let them dry for 2+ hours.)
To Prepare the Soup:
- In a pressure cooker (I used a stove-top pressure cooker), combine soaked chickpeas, 5 cups water, 1 tablespoon olive oil, bay leaves and 1/2 teaspoon salt over high heat. (Alternatively, use a Dutch oven or heavy stockpot.)
- Place the pot over high heat, until the pressure cooker reaches the second ring (high). Adjust the heat to maintain the pressure for 35 minutes. (If using a stockpot, bring to a boil for 2 to 3 minutes, then reduce heat to a simmer, cover and cook until chickpeas are tender, about 1 to 2 hours.)
- Remove from the heat and let the pressure release naturally.
- Heat oven to 400 degrees. (I set my oven to convection roast.)
- While chickpeas are cooking, cut bread into thick slices, then tear or cut slices into bite-size pieces.
- Place bread in one layer on large rimmed baking sheet and toast until crisp and light brown, about 10 minutes. Let cool on pan and set aside.
- Finish the crunchy chickpeas: Raise oven temperature to 425 degrees. (I set my oven to convection roast.)
- Remove the towels from baking sheet with the chickpeas, and toss the chickpeas with 2 teaspoons olive oil, 1/2 teaspoon salt and za’atar until well coated.
- Roast until golden and crispy, about 13 to 18 minutes, tossing halfway through. When chickpeas are still hot, sprinkle lightly with more salt. Taste and add more salt or za’atar, or both, as desired.
- When the chickpeas for the soup are tender, discard bay leaves.
- Using a slotted spoon, transfer 2 cups of chickpeas, 1/2 cup of chickpea cooking liquid and 1/4 cup olive oil to a blender or food processor, and purée until smooth. (I used a Vitamix.)
- In a large skillet over medium-high, heat the remaining 2 tablespoons of oil until shimmering.
- Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
- Add garlic and cook until golden, about 2 minutes.
- Add the remaining 1 teaspoon salt, 1 tablespoon cumin and tomato paste and cook, stirring, until fragrant, 1 minute. Add a splash of the chickpea cooking liquid to the pan, and bring to a simmer to deglaze, scraping up the browned bits on the bottom of the pan. Turn off heat.
- Add chickpea purée and onion mixture to soup, along with harissa and lemon juice, and stir well. Add a little water if soup seems too thick, and more salt, if needed.
- To serve, divide toasted bread pieces among soup bowls, then ladle in soup.
- Garnish with lemon zest, parsley, olive oil, more cumin and some of the crispy chickpeas — you’ll have leftovers. Serve hot, with more harissa on the side, as desired.
Posted in Pressure Cooker, Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: African, beans, bread, chickpeas, crispy chickpeas, garbanzo, harissa, Instant Pot, Lablabi, lemon zest, pressure cooker, roasted chickpeas, soup, stew, Tunisian, vegan, vegetarian, Za'atar
WOW. This was amazing. We are battling over the leftovers. 😉
This version of this classic Italian casserole is from Essentials of Classic Italian Cooking by Marcella Hazan. I added garlic and basil to the tomato sauce and modified the proportions. I found it interesting that breading the eggplant is an Americanized method used to prepare this dish. Hazan only coats the salted and dried eggplant slices with flour prior to frying them.
We ate it with pasta on the side but crusty bread would also be wonderful. Cheesy and delicious.
Yield: Serves 6
- 3 to 3 1/2 pounds eggplant (I used 4 small organic eggplants)
- coarse salt
- 1 tablespoon extra-virgin olive oil
- 3 large garlic cloves, thinly sliced, optional
- 28 oz can canned whole imported Italian plum tomatoes with juice (such as San Marzano), crushed by hand or coarsely chopped
- 3/4 to 1 pound fresh mozzarella cheese, preferably buffalo-milk mozzarella (I used cow-milk mozzarella)
- vegetable oil, for frying (I used canola oil)
- all-purpose flour spread on a plate or glass pie dish
- 8 to 10 fresh basil leaves plus 1 sprig for the sauce plus chopped leaves for garnish
- an oven-to-table baking dish, approximately 11 inches by 7 inches or its equivalent (I used a 2-quart baking dish)
- unsalted butter or cooking oil spray for the pan
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- crusty bread or pasta, for serving, optional (I used 1/2 pound penne)
- Cut the green, spiky top off each eggplant and peel it. Cut each eggplant lengthwise into slices about 3/8-inch thick.
- Stand one layer of slices upright against the inside of a pasta colander and sprinkle with salt.
- Stand another layer of slices against it, sprinkle with salt, and repeat the procedure until you have salted all the eggplant you are working with. Place a deep dish under the colander or place the colander in a large bowl to collect the drippings and let the eggplant steep under salt for 30 minutes or more. (This process is important in order to remove excess moisture from the eggplant.)
- Meanwhile, put the olive oil in a pot, turn the heat on to medium, add sliced garlic, if using. Cook until fragrant, about 30 seconds.
- Add tomatoes (with juice), basil sprig, and salt; stir, and cooking the tomatoes down until thickened, about 15 minutes.
- While the sauce is cooking, thinly slice the mozzarella.
- Before cooking, pat each slice of eggplant thoroughly dry with paper towels. (I placed all of the eggplant slices in 3 layers (one for each layer of casserole) between slices of paper towels to dry.)
- In a large frying pan, pour enough oil into it to come 1 to 1 1/2 inches up the sides, and turn the heat up to medium-high to high. (I used 45 to 50 oz of canola oil in a 12-inch sauté pan.)
- Working a few slices at a time, with the eggplant thoroughly dried with paper towels, dredge the slices in the flour, coating them on both sides. (Do only a few slices at a time at the moment you are ready to fry them, otherwise the flour coating will become soggy.)
- After coating with flour, fry the eggplant, by slipping as many slices into the pan as will fit loosely without overlapping. Cook to a golden brown color on one side, then turn them and do the other side. Do not turn them more than once. When both sides are done, use a slotted spoon, tongs, or spatula to transfer them to a cooling rack placed over a paper towel-lined rimmed baking sheet to drain or to a platter lined with paper towels.
- Repeat the procedure until all the eggplant is done. If you find the oil becoming too hot, reduce the heat slightly, but do not add more oil to the pan.
- Preheat the oven to 400°F. (I set my oven to convection.)
- Wash the basil leaves, and tear each leaf into two or more pieces.
- Smear the bottom and sides of the baking dish with butter or coat with cooking oil spray.
- Put in enough fried eggplant slices to line the bottom of the dish (about 1/3)(the original recipe recommends placing them in a single layer but I used overlapped slices).
- Spread some of the cooked tomato over the first layer of eggplant slices (about 1/3), cover with a layer of mozzarella (about 1/2), sprinkle liberally with grated Parmesan (about 1/3), distribute a few pieces of basil over it (about 1/2), and top with another layer of fried eggplant (another 1/3).
- Repeat the procedure in step 16, ending with a layer of eggplant on top. (3 layers of eggplant with sauce and 2 layers of cheese with basil)
- Sprinkle the top layer of eggplant slices with remaining sauce topped with remaining grated Parmesan (about 1/3), and place the dish in the upper third of the preheated oven.
- Occasionally eggplant Parmesan throws off more liquid as it bakes than you want in the pan. Check after it has been in the oven for 20 minutes by pressing down the layered eggplant with the back of a spoon, and draw off any excess liquid you may find.
- Cook for another 10 to 15 minutes, and after taking it out allow it to settle for several minutes before bringing it to the table.
- Garnish with additional fresh basil, as desired.
Note: Eggplant Parmesan tastes best shortly after it has been made, but if you must, you can complete it from several hours to 2 or 3 days in advance. Refrigerate under plastic wrap when cool. Warm it up on the top-most rack of a preheated 400°F oven.
Posted in Casserole, Recipes, Vegetarian
Tags: basil, casserole, dinner, eggplant, eggplant parmesan, fresh mozzarella, Italian, Marcella Hazan, parmesan, Parmigiano Reggiano, San Marzano, sauce, tomatoes, vegetarian
I am not sure that I would have tried this recipe if I hadn’t seen these fries made on an episode of America’s Test Kitchen. The method is unusual- the cut potatoes are coated in a cornstarch slurry prior to being baked. This coating allows a crust to form on the outside of the fries just like a deep-fried fry. They were crispy and delicious. I’ve made them twice already! 🙂
This recipe was adapted from America’s Test Kitchen, via Brit.co. I doubled the recipe with the exception of the oil, used Maine gold potatoes, and cut the slices smaller than suggested.
Yield: Serves 4 to 5
- vegetable oil spray
- 3 tablespoons vegetable oil (I used canola oil)
- 2 pounds Yukon Gold potatoes or Maine gold potatoes, unpeeled
- 3 tablespoons cornstarch
- 1 teaspoon coarse salt, or more, to taste
- Adjust oven rack to lowest position and heat oven to 425°F, preferably on convection roast.
- Generously spray rimmed baking sheet with vegetable oil spray. Pour oil into prepared sheet and tilt until surface is evenly coated with oil. (The oil spray contains a surfactant called lecithin, which prevents the oil from pooling and, in turn, prevents the potatoes from sticking. Using the oil spray also decreases the total amount of oil to 3 tablespoons, just enough to evenly coat the fries.) Note: If halving the recipe, do not modify the amount of oil used to coat the pan.
- Halve potatoes lengthwise and turn halves cut sides down on cutting board. Trim a thin slice from both long sides of each potato half; discard trimmings.
- Slice potatoes lengthwise into 1/3- to 1/2-inch-thick planks. (each potato slice should have 2 flat sides)
- Combine 2/3 cup water and cornstarch in large bowl, making sure no lumps of cornstarch remain on bottom of bowl.
- Microwave, stirring every 20 seconds, until mixture begins to thicken, 1 to 2 minutes. Remove from microwave and continue to stir until mixture thickens to pudding-like consistency. (If necessary, add up to 1 tablespoon water to achieve correct consistency.)
- Transfer potatoes to bowl with cornstarch mixture and toss until each plank is evenly coated.
- Arrange planks on prepared sheet, leaving small gaps between planks. (Some cornstarch mixture will remain in bowl.)
- Cover sheet tightly with lightly greased aluminum foil and bake for 12 minutes. (Covering the fries with foil ensures that they are fully tender by the end of the baking time.)
- Remove foil from sheet and bake until bottom of each fry is golden brown, 7 to 15 minutes.
- Remove sheet from oven and, using thin metal spatula, carefully flip each fry.
- Return sheet to oven and continue to bake until second sides are golden brown, 7 to 15 minutes longer.
- Sprinkle fries with 1 teaspoon salt. Using spatula, carefully toss fries to distribute salt.
- Transfer to paper towel-lined plate and season with salt, to taste. Serve.
Posted in Recipes, Sides, Vegetarian
Tags: America's Test Kitchen, cornstarch, fries, healthy, Maine gold, oven fries, potatoes, side, side dish, thick cut, yukon gold
This is an absolutely incredible vegetarian stew. Traditionally, this dish is made with lamb or beef, but the author described this version as just as savory without the meat. I absolutely loved it. ❤
This recipe was adapted from Bon Appétit, contributed by Andy Baraghani. I substituted American globe eggplant for the smaller Japanese eggplant and incorporated Campari tomatoes. I also used fresh lime juice instead of dried black limes. We ate the stew over brown Basmati rice with warm naan on the side. Wow. 🙂
- 8–9+ T vegetable oil, divided (I used canola oil)
- 2 globe eggplants (about 2 lbs), peeled, cut into 1-inch rounds OR 6 small Japanese eggplants (about 2 lbs), peeled, halved lengthwise
- Kosher salt
- 1 large yellow onion, finely chopped
- 1 tsp ground turmeric
- 1/4 tsp ground cinnamon
- freshly ground black pepper
- 4 T double-concentrated tomato paste
- 10 Campari tomatoes, cut into eighths OR 3 medium tomatoes (about 1 lb), seeds removed, coarsely chopped
- 2 cups stock (can substitute water)
- 3 to 4 cups water
- 3 lemon omani (dried black limes) or 2 T fresh lime juice (see Note)
- cooked basmati rice, parsley leaves, plain yogurt, and flatbread, for serving (I served brown Basmati rice, Greek yogurt & warm naan)
- Heat 6 tablespoons of oil in a large Dutch oven or other heavy pot over medium-high.
- Working in batches, cook eggplant in a single layer, adding another tablespoon of oil if pan looks dry, until deeply browned, about 3 minutes per side.
- Transfer to a paper towel-lined rimmed baking sheet; season with coarse salt. (I added an additional 4 tablespoons of oil to cook the second batch of globe eggplant slices.)
- Add 2 tablespoons of oil to same pot and cook onion over medium to medium-high, stirring occasionally, until softened and browned around the edges, 8 to10 minutes.
- Sprinkle turmeric and cinnamon over and season with salt and pepper. Cook, stirring, until fragrant, about 30 seconds.
- Stir in tomato paste and cook, stirring, until slightly darkened in color, about 2 minutes.
- Add tomatoes; cook, still stirring, until tomatoes have burst and mixture is very thick, 5 to 9 minutes.
- Nestle eggplant into sauce and season lightly with salt.
- Pour in stock and 3 cups of water; bring to a simmer.
- Pierce dried lemon omani with a paring knife and add to pot. (If using lime juice instead, add when dish is finished cooking.)
- Cook, gently stirring occasionally, until thickened and eggplant is almost creamy in texture, 40–50+ minutes. (I cooked mine significantly longer to achieve my desired thickness.)
- Divide rice among bowls; ladle stew over. (I served the stew over brown Basmati rice.)
- Top with parsley and yogurt and serve with flatbread. (I served it with warm naan.)
Posted in Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: Campari, cinnamon, dinner, dried limes, eggplant, globe eggplant, Japanese eggplant, khoresh bademjan, lemon omani, lime juice, Persian, rice, stew, tomatoes, turmeric, vegetarian
This one-pan, stovetop recipe turns cheesy stuffed pasta into a weeknight dinner. It was a perfect crowd-pleasing dish to serve on a chilly evening. Jarred marinara is used as a shortcut- enhanced with buttery sautéed garlic and red pepper flakes. Great.
This recipe was adapted from epicurious.com, contributed by Anna Stockwell. I modified the proportions and method, and used dried oregano. I recommend eating it with crusty bread or garlic bread to mop up the sauce.
Yield: Serves 4 to 6
- 20 jumbo pasta shells (about 6 to 6.5 oz)
- 1 tsp kosher salt, divided, plus more to taste
- 2 T extra-virgin olive oil
- 8 to 10 oz crimini mushrooms, thinly sliced
- 1 tsp freshly ground black pepper
- 1/2 cup dry white wine or vermouth (I used Pinot Grigio)
- 5 oz baby spinach
- 6 to 9 large garlic cloves, thinly sliced
- 2 T unsalted butter
- 24 to 28 oz jarred marinara sauce (I used 28 oz Rao’s Marinara)
- 1/2 tsp crushed red pepper flakes
- 2 cups (15 to 16 oz) whole-milk ricotta
- 3 oz finely grated Parmesan (about 1 cup), plus more for serving (I used Parmigiano-Reggiano)
- 2 T finely chopped fresh oregano or 2 tsp dried oregano
- fresh parsley or oregano, chopped, for garnish, optional
- crusty bread or garlic bread for serving, optional
- Cook shells in a large pot of boiling salted water, stirring occasionally, until very al dente, about 9 minutes; drain. Run under cold water to stop the cooking; drain again. (I cooked 22 shells just to be safe but only used 20.
- Meanwhile, heat oil in a large skillet (with a lid) over medium-high. (I used a large, wide enameled cast iron pan.)
- Add mushrooms and cook, stirring occasionally, until they release juices, then are dry again and nicely browned, 5–10 minutes; season with black pepper and 1/2 tsp salt.
- Reduce heat to medium, add wine, and cook, stirring, until reduced by half, 30 seconds to 1 minute.
- Add spinach, stir, cover, and cook until beginning to wilt, 1–2 minutes.
- Uncover and continue to cook, stirring occasionally, until spinach is completely wilted and most of the liquid is evaporated, 2–4 minutes more. Transfer mushroom mixture to a large bowl; reserve skillet.
- Add ricotta, Parmesan, 2 T fresh oregano or 2 tsp dried oregano, and remaining 1/2 tsp salt to mushroom mixture and stir to combine. Taste and adjust seasoning, to taste.
- Spoon about 2 T ricotta mixture into each shell. The shell should be filled to capacity but not overstuffed. (I used a cookie scoop to ration the filling.)
- Cook garlic and butter in reserved skillet over medium-high heat, stirring occasionally, until garlic is fragrant and beginning to brown, 2–3 minutes.
- Add marinara sauce and red pepper flakes and bring to a simmer over low heat. Cook, stirring occasionally, until warmed through, 6–8 minutes.
- Nestle stuffed shells into hot sauce in skillet.
- Cover and cook over medium-low heat until shells are warmed through, 5–6 minutes.
- Remove from heat and let sit 5 minutes.
- Sprinkle with Parmesan and chopped fresh parsley or oregano. Serve with crusty bread or garlic bread, as desired.
Posted in Casserole, Greens, Pasta, Quick, Recipes, Vegetarian
Tags: casserole, cremini mushrooms, dinner, easy, Italian, mushrooms, one pan, Parmigiano Reggiano, pasta, ricotta, shells, skillet, spinach, stovetop, stuffed shells, vegetarian