On Long Island, this bread would be called really good Italian bread. 🙂 The King Arthur Flour website titled it “The Easiest Loaf of Bread You’ll Ever Bake.” I think this may be true!
My husband is a bread guy, so I’ve made one of our favorite loaves a few times in the bread machine during this self-quarantine. It may be a little bit easier to use a bread machine, but not significantly. This loaf was a nice change- completely different- crusty on the outside and soft and fluffy on the inside.
This simple recipe is from King Arthur Flour.com. I weighed the flour, made the dough in a stand mixer, and used a proofing oven. My daughter declared that it was the best bread she’s ever had in her life!
Yield: 2 loaves
Time: 2 hours 10 minutes
Posted in Baking, Bread, Recipes
Tags: bread, bread flour, crusty, easy, European, homemade, Italian, King Arthur, loaf, steam, white bread
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I have a few very GREEN soups to share. 🙂
This soup is described as “a lot more interesting than your average vegetable purée” because the broccoli is caramelized before being incorporated in the soup, adding a greater depth of flavor. By only caramelizing one side of each floret, leaving the other side bright green, the broccoli’s sweetness is preserved. It was quite delicious.
This recipe was adapted from Dinner: Changing the Game by Melissa Clark. The soup was inspired by one served by Andrew Feinberg at his former restaurant, Franny’s in Brooklyn. Next time I will make 1 1/2 to 2 times the recipe to have more leftovers! 🙂
Yield: Serves 4 to 6
- 8 T extra-virgin olive oil, plus more as needed
- 2 heads of broccoli (about 2 pounds), separated into small florets, stems peeled and diced
- 2 1/2 tsp Kosher salt, plus more to taste
- 2 T unsalted butter
- 1 large Spanish onion, diced
- 5 to 10 large garlic cloves, chopped
- 1/2 tsp freshly ground black pepper, plus more for serving
- 1/4 tsp red chile flakes
- 8 to 10 oz potatoes, thinly sliced (peeled, if desired)(I used unpeeled Dutch yellow baby potatoes)
- 1/4 tsp finely grated lemon zest
- 1 1/2 T freshly squeezed lemon juice, from 1/2 a lemon, plus more to taste
- grated Parmigiano-Reggiano cheese, for serving
- flaky sea salt, for serving
- In a large soup pot, heat 2 tablespoons of olive oil over medium-high to high heat. (I used a large enameled cast iron pot.)
- Add about 1/3 of the broccoli, just enough so that it covers the bottom of the pan in a single layer without crowding. Cook the broccoli without touching it- until it is dark brown on one side (leave one side bright green), 3 to 4 minutes.
- Transfer the broccoli to a large bowl, and repeat with the remaining broccoli, adding another 2 tablespoons oil for each batch. When all of the broccoli has been browned, season it with 1 teaspoon of salt.
- Reduce the heat under the soup pot to medium-low. Add the butter and remaining 2 tablespoons of oil.
- When the butter has melted, add the onions garlic, pepper, chile flakes, and 1/2 tsp of salt. Cook the onion-garlic mixture until the onions are soft and translucent, about 4 minutes.
- Add the potatoes, 4 cups of water, and the remaining 1 teaspoon of salt. Bring to a simmer, cover the pot, and cook until the potatoes are just tender, 10 to 15 minutes.
- Add the broccoli, cover again, and cook until it is tender, another 10 to 15 minutes.
- Stir the lemon zest into the soup.
- Using an immersion blender (or working in batches in a blender or food processor), coarsely purée the soup, leaving some small chunks for texture, if desired. (I puréed the soup until smooth.)
- Stir in the lemon juice.
- When serving, finish with grated cheese, a drizzle of olive oil, and a sprinkling of black pepper and flaky sea salt.
Posted in Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: broccoli, caramelized, cheese, chile, Italian, lemon, lemon zest, parmesan, Parmigiano Reggiano, potatoes, red pepper flakes, roasted broccoli, soup, vegetarian
I made this baked pasta dish to serve on Thanksgiving Eve. My Mother-in-Law asked that I post the recipe so that she could make it to serve to vegetarian guests. It was such a compliment! This post is quite belated- oops.
This recipe was adapted from Martha Stewart Living’s Everyday Food. I used manicotti noodles instead of lasagna and modified the proportions. I boiled the squash in the salted pasta water but may roast it instead next time to enhance its flavor. It was cheesy, creamy, and rich comfort food.
Yield: Serves 8 to 10
- 6 T olive oil, plus more for baking dish
- coarse salt and freshly ground black pepper
- 2 (8 oz each) packages manicotti (there will be leftover noodles)
- 1 butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch chunks
- 4 large shallots, chopped
- 3/4 cup milk (I used whole milk)
- 2 tsp finely chopped fresh sage leaves, plus 16 to 20 whole leaves
- 1/4 tsp freshly grated nutmeg
- 2 (15 oz each) containers of whole milk ricotta cheese
- 1 1/2 cups freshly grated Parmigiano Reggiano cheese
- Preheat oven to 350 degrees, preferably on convection.
- Lightly oil a 9×13-inch baking dish. (I used cooking oil spray.)
- In a large pot of boiling, generously salted water, cook pasta until al dente. Using tongs, transfer pasta to a rimmed baking sheet.
- Add squash to boiling water and cook until tender, about 10 minutes. Drain squash and transfer to a bowl. (Alternatively, the squash can be roasted at 425 degrees, preferably on convection roast, until lightly browned and tender, about 25 to 35 minutes.)
- In a small skillet, heat 1 tablespoon oil over medium. Add shallots, season with salt and pepper, and cook until soft, about 5 minutes.
- Transfer sautéed shallots to the bowl with the squash and add 4 tablespoons milk, chopped sage, and nutmeg; season with salt and pepper. Mash with a fork until a rough puree forms.
- Fill a gallon ziplock bag with the squash mixture. Cut an opening in one bottom corner of the bag, large enough to fit the opening of the manicotti noodles.
- Pipe the squash mixture into the manicotti noodles, about 1/4 cup each. Place each filled noodle into the prepared baking dish. (I had 8 cooked noodles leftover.)
- In a bowl, combine ricotta, 1 cup Parmesan, and 1/2 cup milk and season with salt and pepper.
- Spread ricotta mixture over cannelloni and top with remaining 1/2 cup of grated Parmesan.
- Bake until warmed through, about 25 minutes.
- Broil until top is browned, 2 to 3 minutes.
- Meanwhile, in a small skillet, heat 2 tablespoons oil over medium to medium-high. Fry whole sage leaves until crispy, 15 to 20 seconds. Drain on paper towels.
- Serve the casserole topped with fried sage.
Posted in Casserole, Pasta, Recipes, Vegetarian
Tags: butternut squash, cannelloni, casserole, comfort food, fried sage, Italian, lasagna, manicotti, parmesan, Parmigiano Reggiano, pasta, ricotta, sage, shallots, squash, Thanksgiving, vegetarian
This healthy, hearty, and tasty vegetarian dish is from one of Bon Appétit’s “healthy-ish” issues. It initially had a mixed reception from the meat lovers in my house because the sauce closely resembled meat sauce in appearance and texture- but not in taste, of course. They gobbled it up in the end. 😉
This recipe was adapted from Bon Appétit, contributed by Andy Baraghani. I increased the amount of garlic, used freshly grated Parmigiano-Reggiano, and reserved pasta water to adjust the consistency of the sauce (and to reheat leftovers). I served it with roasted asparagus. Yum.
- 12 oz mushrooms, such as shiitake or crimini, stems removed
- 1 medium head of cauliflower (about 2¼ lbs), broken into florets
- 6 T extra-virgin olive oil, plus more for drizzling
- 4 T unsalted butter, divided
- 1 large onion, finely chopped
- 6 to 10 garlic cloves, thinly sliced
- 1 chile, such as serrano, Holland, or Fresno, thinly sliced, or ½ tsp crushed red pepper flakes
- 1 T finely chopped rosemary
- ⅓ cup double-concentrated tomato paste
- Kosher salt
- 1 lb rigatoni
- 2 oz finely grated Parmesan (about 1 cup), plus more for serving (I used Parmigiano-Reggiano)
- 3 T finely chopped parsley
- freshly grated zest of 1/2 to 1 lemon
- Pulse mushrooms in a food processor until finely chopped. Transfer to a small bowl. Wipe out food processor bowl.
- Working in 3 batches, pulse cauliflower in food processor until pieces are about the size of a grain of rice (some smaller and some larger ones are fine), transferring to a medium bowl as you go.
- Heat ¼ cup oil and 2 T butter in a large heavy pot over medium-high.
- Add mushrooms and cook, stirring occasionally, until golden brown, 4–6 minutes.
- Add onion and 2 T oil to pot. Cook, stirring occasionally, until onion is very soft and golden brown, 6–8 minutes.
- Add garlic, chile, and rosemary and cook, stirring occasionally, until garlic is softened and mixture is very fragrant, about 3 minutes.
- Add tomato paste and cook, stirring constantly, until paste is slightly darkened, about 2 minutes.
- Add cauliflower and cook, yes, still stirring occasionally, until cauliflower is cooked down slightly and begins to stick to bottom of pot, 6–8 minutes.
- Season with salt, then keep warm over low heat.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until almost al dente, about 1 minute less than package directions. Reserve 2 cups of pasta water.
- Using a slotted spoon, transfer pasta to pot with sauce.
- Add Parmesan, remaining 2 T butter, and 1 1/2 cups pasta cooking liquid. Increase heat to medium and cook, stirring occasionally, until pasta is al dente and sauce is clinging to pasta, about 3 minutes.
- Remove from heat and stir in parsley.
- Taste and adjust seasoning with salt (it’ll probably need another pinch or two).
- Finely zest lemon over pasta and toss once more.
- Divide pasta among bowls. Top with more Parmesan, then drizzle with oil.
Posted in Pasta, Recipes, Vegetarian
Tags: bolognese, cauliflower, chiles, crimini, dinner, Fresno, Italian, lemon zest, mushrooms, parmesan, Parmigiano Reggiano, pasta, rigatoni, sauce, serrano, shiitake, vegetarian
I almost exclusively roast the acorn squash that I receive in my CSA box. It’s a gold-standard crowd-pleaser. 🙂
After making and absolutely loving both a classic and a summer version of chicken saltimbocca, I was excited to try this unique acorn squash version. Unlike the chicken versions, the squash is roasted instead of fried. After roasting, the skin was tender and completely edible. The browned butter sauce made it amazing- especially because it incorporated sherry vinegar.
This recipe was adapted from Food and Wine, contributed by Ann Taylor Pittman. I reduced the amount of browned butter (and there was plenty!). I served it with roasted CSA beets, kohlrabi and potatoes along with a green salad. It was a sweet and buttery CSA feast.
I served it as a main dish but it could also be served as a seasonal side.
Yield: Serves 2 to 4 as a main dish
Posted in Pork, Recipes, Sides
Tags: acorn squash, dinner, Italian, prosciutto, sage, saltimbocca, sherry vinegar, side, side dish, squash
This is an incredibly full-flavored one-pan dish. I made it when my mom was visiting because she is such a fan of shrimp. She loved it! 🙂
This recipe was adapted from The New York Times, contributed by Ali Slagle. Fast and fabulous.
- 1 pound large shrimp, peeled and deveined, patted dry
- 3 tablespoons extra-virgin olive oil, divided
- 1 tablespoon fresh lemon zest plus 1 tablespoon juice (from 1 lemon)
- 1/4 to 1/2 teaspoon red-pepper flakes
- Kosher salt and freshly ground black pepper
- 4 garlic cloves, minced, divided
- 2 tablespoons unsalted butter
- 1 cup orzo
- ⅓ cup dry white wine
- 2 cups boiling water, seafood stock, or chicken stock
- 3 tablespoons finely chopped parsley
- In a medium bowl, stir together the shrimp, 1 tablespoon olive oil, the lemon zest, red-pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon pepper and half the garlic. Set aside to marinate (this step can be done up to 1 hour in advance).
- To a medium skillet, add the butter, the remaining 2 tablespoons olive oil and remaining minced garlic; heat over medium.
- When the butter starts to bubble, add the orzo and 1/2 teaspoon salt and cook, stirring often, until the orzo is toasted, about 2 minutes, adjusting the heat as necessary to prevent the garlic from burning.
- Carefully add the wine (it will bubble) and stir until absorbed, about 1 minute.
- Stir in the water or stock, reduce heat to low, cover, and cook until the orzo is al dente, about 12 to 16 minutes.
- Add the shrimp in a snug, even layer on top of the orzo, cover, and cook until all the shrimp is pink and cooked through, 2 to 4 minutes.
- Remove from heat and let sit, covered, 2 minutes.
- Sprinkle with parsley and lemon juice, season to taste with salt and pepper and serve immediately.
Posted in Quick, Recipes, Seafood, Shrimp
Tags: dinner, fast, Italian, lemon, one pan, orzo, pasta, quick, seafood, shrimp, wine