Vietnamese-American Garlic Noodles

I’m a garlic girl but even I was worried that this dish was going to be so garlicky it may be overpowering. Nope. Twenty cloves!

This recipe was adapted from the cookbook “The Wok” by J. Kenji López-Alt, based on the noodle dish originally created and served by Helene An at San Francisco’s Thanh Long restaurant, via The New York Times.

Lopez-Alt uses the genius technique of cooking the pasta in a minimal amount of liquid which expedites the cooking process. The starch-concentrated pasta water is then used in the sauce. This dish was crazy quick to prepare and was absolutely packed with flavor. We ate it with roasted asparagus on the side.

Yield: Serves 4

  • 4 tablespoons unsalted butter
  • 20 medium garlic cloves, minced or smashed in a mortar and pestle
  • 4 teaspoons oyster sauce
  • 2 teaspoons light soy sauce or shoyu
  • 2 teaspoons fish sauce
  • 1 pound dry spaghetti or linguine fini
  • 1 ounce grated Parmesan or Pecorino Romano (heaping 1/4 cup)(I used Parmigiano-Reggiano)
  •  small handful of thinly sliced scallions (I used 4 scallions)
  1. Use a food processor to mince the garlic cloves, if desired. (I used a mini food processor.)
  2. Melt the butter in a wok or saucepan over medium heat. (I used a stainless all-in-one pan.)
  3. Add the garlic and cook, stirring, until fragrant but not browned, about 2 minutes.
  4. Add the oyster sauce, soy sauce and fish sauce, and stir to combine. Remove from the heat.
  5. Meanwhile, bring 1 1/2 inches of water to a boil in a 12-​inch skillet or sauté pan over high heat. (Alternatively, heat up just enough water to cover the spaghetti in a large Dutch oven or saucepan.)
  6. Add the pasta, stir a few times to make sure it’s not clumping, and cook, stirring occasionally, until just shy of al dente (about 2 minutes short of the recommended cook time on the package). (I used linguine fini and cooked it for a total of 4 minutes.)
  7. Using tongs, transfer the cooked pasta to the garlic sauce, along with whatever water clings to it. Reserve the pasta water in the skillet; set aside.
  8. Increase the heat to high, add the cheese to the pasta and sauce, and stir with a wooden spatula or spoon, tossing vigorously until the sauce is creamy and emulsified, about 30 seconds. If the sauce looks too watery, let it keep reducing. If it looks greasy, splash some more pasta cooking water and let it re-​emulsify.
  9. Stir in the scallions and serve immediately.

Weeknight Fancy Ravioli

I have a couple delicious weeknight pasta recipes to share.

The original recipe for this dish described it as “weeknight fancy”- loved it. The spicy brown-butter coated walnut topping was an essential element to earn this description.

This recipe was adapted from Bon Appétit, contributed by Sarah Jampel. I served the flavorful sauce over arugula-parmesan ravioli and incorporated garlic and asparagus. I also modified the method. Any variety of store-bought ravioli would work with this dish.

Yield: Serves 4

  • Kosher salt and freshly ground black pepper
  • 1 10 oz package frozen peas (about 2 cups)
  • 1 cup (lightly packed) basil leaves, plus more for garnish
  • 1 large garlic clove
  • 1/2 cup finely grated Parmesan, plus more for serving (I used Parmigiano-Reggiano)
  • 4 T unsalted butter, divided
  • 16–20 oz fresh or frozen ravioli (I used Trader Joe’s fresh Arugula & Parmesan Ravioli)
  • 4 T (1/4 cup) coarsely chopped raw walnuts or pistachios
  • 1 tsp Aleppo-style pepper
  • zest of 1/2 lemon
  • 1 pound asparagus, trimmed and cut into 2-inch pieces, optional
  1. Place the frozen peas in a fine-mesh sieve and place in a large pot of boiling salted water; cook until peas are tender, about 4 minutes.
  2. Lift sieve from water to drain peas and basil and transfer to a blender. (I used a Vitamix.)(Alternatively, you can skip the sieve and use a spider or slotted spoon to fish out the peas and basil.)
  3. Reduce heat to medium-low and keep cooking liquid warm. (You will use it for the sauce, ravioli and the asparagus, if using.)
  4. Add the basil, garlic, grated Parmesan, 2 tablespoons butter (cut into 4 pieces) and 1/2 cup cooking liquid to the blender with the peas.
  5. Blend, gradually increasing speed to high and adding up to 1/4 cup additional cooking liquid as needed, until you have a mostly smooth, fairly loose sauce; season with kosher salt and freshly ground black pepper to taste. (I didn’t add any additional liquid.)
  6. Return cooking liquid to a boil over medium-high heat. Add ravioli -and asparagus, if using. Cook, stirring gently to unstick, until tender, about 3 minutes or according to package directions. Drain reserving 1/2 cup of pasta liquid. Reserve pot.
  7. Meanwhile, melt remaining 2 tablespoons unsalted butter in a medium skillet over medium-low heat.
  8. Add the chopped nuts and cook, stirring often, until butter begins to smell toasty and turn brown, about 5 minutes. Transfer to a small bowl.
  9. Add Aleppo-style pepper, finely grate in lemon zest, and season lightly with salt; mix well.
  10. Slice lemon into wedges.
  11. Return cooked ravioli -and asparagus, if using- to pot, pour pea sauce over, and stir gently to coat. At this point, the consistency can be adjusted with reserved pasta water, if necessary. Using a large spoon, transfer ravioli to plates or a serving dish.
  12. Top with more Parmesan and basil, then spoon brown-butter nuts over the top. Serve with lemon wedges for squeezing over, as desired. 

One-Pan Farro & Cauliflower Parmesan

I love vegetable-loaded comfort food. 🙂 This casserole dish also has farro, a favorite, and cheese, of course. My husband said he would have loved it even without the fresh mozzarella on top! Absolutely delicious.

The recipe was adapted from The New York Times, contributed by Sarah DiGregorio. I doubled the amount of cauliflower, omitted the olives, used Trader Joe’s 10-minute farro, and modified the method and proportions.

We ate the casserole as a main course with garlic bread and green salad. It could also be served as a hearty side dish. The recipe is very adaptable and could be easily modified to incorporate other vegetables.

Yield: Serves 8

For the Farro and Cauliflower:

  • 1 large head of cauliflower, florets and tender stems cut into large bite-sized pieces
  • 8.8 oz bag Trader Joe’s 10-minute farro
  • 1 (28 to 32-ounce) jar good-quality marinara sauce (I used Rao’s)
  • 1/4 cup olive oil
  • 1/2 cup pitted kalamata or black olives, roughly chopped, optional (I omitted them)
  • 10 large garlic cloves, smashed and chopped
  • 3 ounces grated Parmigiano-Reggiano or Pecorino-Romano (about 3/4 cup finely grated)
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons dried oregano or dried basil
  • 1 teaspoon balsamic or sherry vinegar
  • 1/2 teaspoon red-pepper flakes, or to taste
  • 1 1/2 teaspoons kosher salt
  • freshly ground black pepper
  • 1 cup stock (can substitute water)
  • 2/3 cup water

For the Topping:

  • 1 cup panko
  • 2 ounces grated Parmigiano-Reggiano or Pecorino Romano (about 1/2 cup finely grated)
  • 1 tablespoon olive oil
  • 8 to 12 ounces fresh mozzarella, sliced into rounds (I used 12 slices)
  1. Heat the oven to 425 degrees. (I set my oven to convection roast.)
  2. In a 9-by-13-inch pan, combine the cauliflower, farro, marinara sauce, olive oil, olives (if using), garlic, grated cheese, onion powder, oregano or basil, vinegar and red-pepper flakes. Season with the salt and a generous amount of black pepper.
  3. Pour in 1 cup stock and 2/3 cups water and stir well to combine. (can substitute with 1 2/3 cups water)
  4. Cover the pan tightly with foil and bake in the oven for 40 minutes.
  5. Meanwhile, in a small bowl, make the topping: Stir together the panko, grated cheese and olive oil.
  6. Uncover the pan and stir.
  7. Evenly cover the top with the panko topping.
  8. Top with the fresh mozzarella rounds.
  9. Continue baking uncovered until the farro is tender and chewy, the sauce is thick, the topping is browned, and the mozzarella has melted, about 10 to 15 minutes more. (I baked it for an additional 12 minutes on convection roast.) (I also put my garlic bread in the same oven at this point!)

Creamy Pappardelle with Chicken & Bacon

This quick comfort food dish uses store-bought rotisserie chicken as a shortcut. I loved the freshness and pop of color from the fresh herbs and the minced carrot.

The recipe was adapted from Antoni Let’s Do Dinner by Antoni Porowski of Queer Eye. My daughter and I are big Antoni fans! 🙂 I modified the proportions. Next time I would reduce the amount of chicken meat- just personal preference.

Yield: Serves 8

  • coarse salt
  • 8 oz bacon (about 5 slices), cut crosswise into 1/2-inch wide pieces
  • 1/2 large yellow onion, finely chopped (about 3/4 cup)
  • 4 large garlic cloves, gently smashed and peeled
  • 1/2 T chopped fresh sage
  • 1/2 T coarsely chopped fresh rosemary
  • freshly ground black pepper
  • 1 1/2 cups heavy cream
  • 16 oz pappardelle (I used two 227 g packages)
  • 1 medium carrot, finely chopped
  • 4 to 6 cups shredded rotisserie chicken, at room temperature (I used 6 cups but would reduce the amount next time)
  • freshly grated Parmigiano-Reggiano cheese, for serving
  • coarsely chopped fresh flat-leaf parsley, for serving, optional
  1. Bring a large pot of well-salted water to a boil.
  2. Meanwhile, cook the bacon in a skillet large enough to hold the pasta and sauce or a wide heavy saucepan over medium-high heat, stirring frequently, until just cooked through with crispy edges, about 5 minutes. (I used an enameled cast iron pan.)
  3. Transfer the bacon to a plate, leaving the fat in the pan.
  4. Add the onion, garlic, sage, rosemary, and 1/4 teaspoon pepper to the skillet and cook, stirring frequently until the onion is tender, about 5 minutes.
  5. Add the cream, bring to a simmer, and cook until the sauce is slightly thickened, about 5 minutes.
  6. Meanwhile, add the pappardelle and carrots to the boiling water and cook until the pasta is al dente and the carrots are tender, 5 to 6 minutes.
  7. Drain the pasta, reserving 2 cups of the pasta cooking water.
  8. Add the pasta to the sauce with 3/4 cups of the pasta water, the chicken, and the reserved bacon. Toss to combine.
  9. Add more pasta water to loosen the sauce, if desired.
  10. Top with cheese, parsley, if using, and salt and pepper to taste. Serve.

One-Pot Turkey Chili with Cornmeal Buttermilk Biscuits

We ate this wonderful one-pot dish during the Super Bowl this year. The chili and biscuit dough can be made in advance, even several hours in advance, so it was perfect for the occasion. It also complemented our mandatory game day guacamole.

The recipe was adapted from The New York Times, contributed by Melissa Clark. I modified the proportions to serve 8 people- so that we would have leftovers! 😉 I reheated the chili, topped it with the biscuit dough and placed it in the oven just before serving. Great.

Yield: Serves 8

For the Cornmeal Biscuits:

  • 1 cup/120 grams all-purpose flour
  • 2/3 cup/92 grams fine yellow cornmeal
  • 2 tsp baking powder
  • 1 tsp granulated sugar
  • 1/2 tsp fine sea salt
  • 1/4 tsp baking soda
  • 8 T/113 grams cold, unsalted butter, cut into 1/2-inch cubes
  • 3/4 cup/177 ml buttermilk or plain whole-milk yogurt
  • 1 scallion, thinly sliced, plus more for serving
  • milk, more buttermilk, or yogurt, for finishing
  • 3+ tablespoons grated Parmigiano-Reggiano or Pecorino-Romano, for finishing

For the Turkey Chili:

  • 3 T extra-virgin olive oil
  • 1 1/2 to 1 3/4 pounds ground turkey
  • 1 very large or 2 medium yellow onions, diced
  • 1-2 jalapeños, seeded (if desired) and diced (I used 1 1/2 jalapeños)
  • 6 garlic cloves, finely grated, passed through a press or minced
  • 1 1/2 T chili powder
  • 2 1/4 teaspoons fine sea salt, plus more to taste, divided
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1 (28-ounce) can whole plum tomatoes with juices (I used San Marzano)
  • 3 (15-ounce) cans pinto or black beans, drained and rinsed
  • 1/2 cup chopped fresh cilantro leaves and tender stems, plus more for garnish
  • sour cream or Greek yogurt, for serving, optional
  • sliced or pickled jalapeños, for serving, optional

To Prepare the Biscuit Dough:

  1. In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, salt and baking soda.
  2. Using a pastry cutter (or your hands), cut (or rub) in the butter until mixture resembles rolled oats.
  3. Fold in the buttermilk and scallion slices.
  4. Gently stir mixture until it comes together in a moist, sticky mass. Cover bowl and refrigerate until ready to use. (This can be done a day in advance.)
  5. Heat oven to 425 degrees, preferably on convection.

To Prepare the Turkey Chili:

  1. In a large ovenproof skillet, heat oil over medium-high heat until it thins. (I used an enameled cast iron pan. A cast iron skillet would also be great.)
  2. Stir in turkey and cook, breaking up meat with a wooden spoon, until it’s no longer pink with some browned bits, about 7 minutes.
  3. Reduce heat to medium, and add onion and jalapeño, and cook until translucent and tender, about 5 minutes.
  4. Stir in garlic, chili powder, 1 1/2 teaspoons salt, oregano, cumin, and pepper, and cook until fragrant, about 1 minute longer.
  5. Using kitchen shears (or your hands), break up tomatoes and add them, along with the juices, to the pan. (I cut the tomatoes while they are still in the can.)
  6. Add beans and remaining 3/4 teaspoons salt, and scrape up any brown bits on the bottom of the pan. Reduce heat to medium-low and simmer until slightly thickened, 3 to 5 minutes. If the mixture seems very dry, add a few tablespoons water. It should be juicy-looking but not wet.
  7. Remove from heat and stir in cilantro. Taste and add more salt, if needed.

To Finish the Dish:

  1. Divide biscuit dough into 8 equal balls. Use your palm to flatten each ball into a 3/4-inch-thick disk. Arrange on top of turkey chili.
  2. Brush biscuits lightly with buttermilk, and sprinkle grated cheese on top.
  3. Transfer skillet to oven and cook until biscuits are golden at the edges, 20 to 30 minutes. (I cooked mine for 22 minutes on convection.)
  4. Let cool for 10 minutes before serving. Garnish with additional cilantro and scallions, if desired. Serve with sour cream and sliced or pickled jalapeños.

One-Pot Baked Ziti with Italian Sausage & Spinach

In New York, today is a day for cheesy snow-day comfort food.

This dish could be made in a single pot but I must confess that I transferred the pasta to a casserole dish prior to browning it in the oven. This was completely unnecessary but I liked the increased surface area exposed for browning.

The recipe was adapted from Cook’s Country. I modified the method and proportions. I also used crushed tomatoes and fresh mozzarella. We ate it with garlic bread and green salad. Great.

Yield: Serves 8

  • 10 to 11 ounces (about 4 links) sweet Italian sausage, casings removed
  • 6 large garlic cloves, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 (28-ounce) can diced tomatoes
  • 1 teaspoon coarse salt
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon granulated sugar
  • 1/4 teaspoon red pepper flakes
  • 2 2/3 cups water
  • 16 ounces (1 pound) ziti
  • 1/2 cup (8 tablespoons) chopped fresh basil (chiffonade)
  • 9-10 ounces (9 cups) baby spinach, coarsely chopped
  • 8 ounces whole-milk fresh mozzarella cheese, cut into 1/4-inch pieces (about 1 1/2 cups)
  • 2 2/3 ounces Parmesan cheese, grated (about 1 1/3 cups), divided (I used Parmigiano-Reggiano)
  • 11 ounces whole-milk ricotta cheese
  1. Cook sausage in Dutch oven over medium-high heat, breaking up pieces with spoon, until lightly browned, about 5 minutes. (I used a large enameled cast iron Dutch oven.)
  2. Add garlic and cook until fragrant, about 30 seconds.
  3. Stir in crushed tomatoes, diced tomatoes and their juice, salt, oregano, sugar, and pepper flakes. Bring mixture to boil, reduce heat to medium-low, and simmer until thickened, about 10 minutes.
  4. Stir in water, pasta, and 6 tablespoons chopped basil. Increase heat to high and bring to boil.
  5. Reduce heat to medium and simmer vigorously, uncovered, until pasta is still very firm but just starting to soften, 6 to 8 minutes, stirring frequently.
  6. Adjust oven rack 8 inches from broiler element and heat broiler. (I set my oven to Broil+Max @450 degrees.)
  7. Remove pot from heat and stir in spinach, half of the mozzarella, and 1 cup grated Parmesan. If using a separate casserole dish, transfer the mixture after incorporating the spinach and cheese. (I placed the casserole dish on a rimmed baking sheet and covered the handles with foil to protect them.)
  8. Dollop surface of pasta evenly with spoonfuls of ricotta.
  9. Top with remaining mozzarella and Parmesan.
  10. Broil ziti until cheese is bubbling and beginning to brown, 5 to 7 minutes, rotating the pan halfway through the cooking time.
  11. Transfer to wire rack and let cool for 10 minutes.
  12. Sprinkle with remaining 2 tablespoons basil and serve.

One-Pot Creamy Pasta & Greens

This dish makes creamed spinach the main event rather than a decadent side. This version is actually less indulgent as well. It incorporates milk instead of cream and uses pasta and its starch as a thickener.

The original article actually states that classic creamed spinach isn’t that good. :/ I love creamed spinach! For years, my husband and I used to celebrate his birthday at a steakhouse- the creamed spinach saved me. (I’m not a steak fan!)

This recipe was adapted from The New York Times, contributed by Ali Slagle. I used loads of fresh greens from my CSA share rather than frozen chopped spinach. We ate it as a vegetarian main dish (with roasted CSA veggies on the side) but it could also be served as a hearty side, of course. Creamy and filling.

Yield: Serves 4 to 6 as a main dish

  • 2 tablespoons unsalted butter
  • 7 garlic cloves, finely chopped
  • 2 medium shallots, finely chopped
  • Kosher salt and black pepper
  • 5 cups whole milk, plus more as needed (I added an additional cup of 1% milk)
  • 1 pound stemmed and sliced fresh greens (I used a combination of kale, collard and cauliflower greens) OR 10 ounces frozen chopped spinach
  • 2 wide lemon peel strips
  • 1/2 teaspoon freshly grated nutmeg
  • dash of red pepper flakes, optional
  • 10 to 12 ounces ditalini, orzo or pearl couscous
  • 1/2 cup finely grated Parmesan, plus more for serving
  1. If using fresh greens, stem, slice, and wash them.
  2. Place the greens in a steamer basket in a large pot (I used a pasta pot); cook until wilted, about 10 to 12 minutes.
  3. Strain the steamed greens to drain as much excess liquid as possible. (I used a ricer for this task.)
  4. Chop the steamed and strained greens; set aside.
  5. In a large pot or Dutch oven, melt the butter over medium heat. Add the garlic and shallot, season with salt and pepper, and cook, stirring, until softened, 2 to 4 minutes.
  6. Add the 5 cups milk, chopped greens (or spinach), lemon peel, nutmeg, red pepper flakes, if using, freshly ground black pepper, and 2 teaspoons salt. Cook, stirring occasionally and breaking up the greens (or frozen spinach) with your spoon, until the greens have softened and the milk is just simmering, 5 to 10 minutes.
  7. Add the pasta and cook, stirring often and vigorously, until the pasta is al dente, 20 to 25 minutes, adjusting the heat as needed to maintain a gentle simmer. If it looks dry at any point, add more milk. (I ultimately added an additional cup of milk.) The mixture will continue to thicken as it sits, so it’s okay if the sauce looks a little soupy.
  8. Once the pasta is cooked, turn off the heat, discard the lemon peels, and stir in the Parmesan until melted.
  9. Season to taste with salt and pepper, and serve with more Parmesan.

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