Cavatelli with Vegetables and Olive Oil

On August 30, 2015, in Recipes, by Chris Baccus
0

cappelitte

Cavatelli is an often forgotten pasta. You probably don’t recall what it looks like when you see it on a menu, but when you see it you go “oh yes, I’ve had that before.”  It doesn’t have a familiar shape like bowtie, fusilli, or penne pasta. Cavatelli is great for sauces that are oil based, like this simple pasta dish that makes for a great lunch or quick dinner on any weekday.

Cavatelli with Vegetables and Olive Oil
Serves 4

1 lb Cavatelli pasta
1/4 cup diced red onion
1 garlic clove, minced
1 cup grape tomatoes, quartered
1 bell pepper, small bite-size diced pieces
1 tablespoon fresh Italian parsley, finely chopped
1/4 cup grated Parmigiano Reggiano
1/2 cup extra-virgin olive oil
fresh ground pepper to taste

Parmigiano Reggiano, additional to add to pasta for serving

Cook the cavatelli pasta in a pot of boiling water.  If using fresh, cook for 2-3 minutes. If cooking dried, follow the instructions on the package. Drain pasta when finished.

Pour half of the olive oil in a saute pan on medium-high heat. Add the red onion, garlic, and bell pepper cook for 3 minutes. Add the drained pasta to the saute pan, remaining olive oil, grape tomatoes and Parmigiano Reggiano then cook for a minute more.  Before serving add the Italian parsley and pepper.

Sprinkle each dish with Parmigiano Reggiano, if you desire, and serve with a piece of sourdough bread.

Tagged with:
 

Orzo Pasta Salad with Lemon, Cucumber and Feta

On April 6, 2014, in Recipes, by Chris Baccus
0

IMG_6191

 

It’s summer again in Los Angeles.  After a cooling spell of a week in the 60s, we are back to 80 degree weather in April.  So what better time to bring out a recipe my wife found on Pinterest she has wanted to try.  The combination of fresh lemon juice, cucumbers and one of my favorite pastas, Orzo, it was an attractive choice for our lazy Sunday afternoon.

IMG_6181

 

The best part is this dish is simple to make. There is no cooking, unless you consider boiling water and putting pasta in for 6-8 minutes cooking then I guess it has some minor cooking.

I used a sheep and goat cheese feta I bought at Whole Foods that added a nice creaminess to the dish, yet it was firm enough to not melt into the warm pasta when added to the bowl. Of course, any feta will do.

If you are looking for a great dish to impress at a potluck this dish is sure to meet the need.

Full recipe at Fork Knife Swoon blog: [Lemony Orzo Pasta Salad with Cucumber and Feta]

Tagged with:
 

 

Smoked Tri-Tip Roast with Chanterelle Brandy Cream Sauce

This is my now my official submission to theSousVide Supreme BBQ Recipe Challenge! Please visit the link and vote for me before July 7th! Each person who casts a vote for their fan favorite will be entered to win a $200 gift certificate to www.sousvidesupreme.com!

My time with the SousVide Supreme is coming to an end soon.  It’s been an creative addition to the kitchen and there is a lot I’d still like to experiment with as I continue to see how it bests fits into our home cooking routine.  Two of its best qualities are exemplified in this recipe.

  1. It makes cooking a roast easy while maintaining it’s tenderness.
  2. The time span for when it is ready to eat makes it simple and flexible for cooking a great meal after work.

The second reason is one of my favorite things about sous-vide cooking.  In this case, the tri-tip roast can be left in the water bath for 8-24 hours. Think about that.  If the day at work runs a couple hours long like mine did last Thursday, no worries. Come home and remove it from the SousVide Supreme and make a quick cream sauce that takes 5 minutes.  Dinner served (though my mashed potatoes took a good 12 minutes. So not quite that fast.)

IMG_4482

Looks pretty nice too on the counter.

This recipe was also the first time I used my smoker in conjunction with the SousVide Supreme.  I was a bit concerned that only 2 hours in the smoker wouldn’t add that much smoke flavor to the roast.  Fortunately, my concern was unwarranted as the roast had a great smoky flavor that added to the rich mushroom brandy sauce.

Note: I’d recommend any hearty mushrooms for this sauce. Morels would’ve been great too or even portobello. A strong flavor mushroom combined with the smoked meat is a bit odd at first, because its something unusual. Good thing it is a good unusual. 

IMG_4486

Chanterelle mushrooms were a great find at the Farmers’ Market

I believe the secret to keeping the smoke flavor in the meat is to quickly remove it from the smoker and into a vacuum sealed bag.  If you want more of a smoked flavor, you could put the meat in the freezer for a hour or two before placing it in the smoker. This way you can add another 30 or 45 minutes to the cooking time in the smoker. Just be careful not to totally freeze the meat.

Smoked Tri-Tip Roast with Chanterelle Brandy Cream Sauce

Serves 4

2 lb tri-tip roast

Rub

1 tablespoon brown sugar
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
1/2 teaspoon paprika
1/4 teaspoon crushed red pepper

Sauce

3/4 cup heavy cream
3 tablespoons butter
1/4 cup Brandy
1/2 cup Chanterelle mushrooms, course chop
1 garlic clove, diced
1 shallot, diced
1 tablespoon fresh italian parsley, finely chopped

The night before mix the ingredients to make the rub and coat the tri-tip roast.  Then cover in dish with cellophane and place in the refrigerator overnight.

IMG_4457

Into the smoker the rubbed tri-tip goes.

Early the next morning prepare your smoker by getting it to a steady 220 degree temperature. Place the tri-tip roast into the smoker and cook it for 2 hours at 220 degrees.  When done, remove it from the smoker and quickly place the roast into a plastic bag. Vacuum seal the roast and submerge into a SousVide Supreme cooker.

Set the SousVide Supreme to 140 degrees and let it cook for anytime between 8-12 hours.

IMG_4476

Time is of essence. Quickly seal after removing from smoker.

Start making the sauce by placing 2 tablespoons of butter into a sauté pan. Add the garlic and shallot and sauté for about 3 minutes to soften on medium-high heat.  Add the Brandy and let it reduce by half.  Then add the Chanterelle mushrooms and sauté for another 2-3 minutes letting the mushrooms soften. Add the heavy cream and salt and pepper.  Let the cream come to a boil then reduce the heat to medium-low and watch to not burn the sauce. It’s best to keep moving the pan to let the flavors blend and to reduce too much boiling of the cream.

IMG_4499

Brandy, mushrooms, cream and butter. One of my favorite combinations.

Once the sauce is ready add the last tablespoon of butter just before serving, remove the tri-tip roast from the SousVide Supreme and remove from the vacuum sealed pack.  Slice the roast against the grain into 1/2 inch slices. Arrange the meat on the plate.

Finally with the sauce add the chopped parsley and 1 tablespoon of butter.  Let the butter melt into the sauce and stir. Serve the sauce with the roast and any sides.


DISCLAIMER: I was sent the SousVide Supreme to try as part of a blogger outreach program from the company.  The opinions are my own.

Tagged with:
 

Lemon, Sage and Asparagus Rigatoni

On February 17, 2013, in Featured, Recipes, by Chris Baccus
0

Fresh pasta is one of those things that sounds time consuming, especially on a work day evening. It certainly can be but there are ways to reduce the time and my secret weapon is the KitchenAid mixer with the pasta extractor accessory.

The pasta dough is simple to make and then a small ball of pasta dough is placed in the extractor and in seconds beautifully shaped rigatoni (or 8 other shapes.)

This recipe is a great use for fresh pasta and yes even on a work night it is possible.

Lemon, Sage and Asparagus Rigatoni 

Prep Time: 30 Mins Cooking Time: 10 Mins Total Time: 40 Mins

Ingredients:

  • 2 bunches of asparagus
  • Juice from 2 lemons
  • 1/2 cup olive oil
  • 1/4 cup parmesan cheese
  • 1/4 cup bread crumbs
  • 3 tablespoons butter
  • 8 garlic cloves, sliced into thin slivers
  • 2 tablespoons parsley, chopped
  • 4 leaves of sage, chopped
  • 1 lb fresh rigatoni pasta

Directions:

  1. Heat a pot of water to a boil. While the water is heating up, fill a saute pan with water and add asparagus once it begins to boil.  Drain after 3 minutes of boiling. Wipe pan dry and add bread crumbs heating on medium-high heat for 4 minutes tossing to brown all of it without burning. Remove bread crumbs, set aside.
  2. Pour in a tablespoon of olive oil and then heat garlic slivers for about 4 minutes then add  butter, sage and parsley. Let it all combine for a minute then add lemon juice.
  3. Cook pasta for about 2-3 minutes, if freshly made (follow instructions on package if using store bought.) Drain pasta and then add to saute pan.  Return the asparagus and bread crumbs.  Pour in the remaining olive oil and parmesan cheese.
  4. Toss it all together and serve.
Tagged with:
 

Jägerschnitzel for #SundaySupper

On January 19, 2013, in Featured, Recipes, by Chris Baccus
73

This week’s Sunday Supper theme is Retro Recipes.  I was reminded a couple weeks ago about one of my favorite restaurants when I made some German Lentil Soup from Portland Oregon’s Der Rheinlander. The soup was great, but it was missing something. Something I loved to eat as a child – Jägerschnitzel.  It was one of the few ways I would eat mushrooms, the other being on supreme pizza.

Jägerschnitzel is basically a bacon mushroom cream sauce on a wiener-schnitzel  I had the recipe for Der Rheinlander’s basic schnitzel.  All I needed was some inspiration for a mushroom cream sauce.  I found a few on the web, but had an amazing mushroom cream sauce I’ve made many times before. Add some bacon and onions and I would be whisked back to the early 1980s eating a Jägerschnitzel in Portland.

I may have the oldest of the retro recipes in this week’s Sunday Supper event.  Both the Austrians and Italians claim to have invented the wiener-schnitzel. The Italians claim the dish was made in 1134 at a banquet for the canon of Milan’s St. Ambrogio Cathedral.

Now that’s retro.

Jägerschnitzel
Serves 4

4 veal scallopini, pounded thin
2 whole eggs, beaten
1 teaspoon milk
1 lemon, juice
1 1/2 cups bread crumbs
1/4 cup canola oil
2 tablespoons butter
flour, to coat
salt and pepper to taste
1 lemon cut into wedges

Mushroom Cream Sauce
1/2 cup heavy cream
1 cup cremini mushrooms, diced and quartered
1 tablespoon cream sherry
1 slice bacon, small diced
1/2 onion, diced
1 shallot, diced
1/2 teaspoon dried thyme
2 tablespoons butter
small bunch parsley

For the schnitzel, wrap veal cutlets in cellophane and pound with a mallet. Heat a saute pan on medium-high heat with oil and butter.

Rub some lemon juice over the veal and then dredge the veal in flour.  A simple way to do this is to use a gallon ziplock bag and place about a 1/2 cup flour in the bag and shake the bag to coat the veal.  Remove veal from bag and now with the egg and milk mixed together in small bowl, coat the flour dredged veal in the egg and shake so it is not dripping egg and coat with bread crumbs.

Add the bread crumb coated veal to the saute pan and cook on each side until the bread crumbs are nicely browned, not burned, about 3-4 minutes each side.  Remove the cooked veal from the saute pan and place on a plate.

Now to make the sauce, add the bacon and cook for about 2-3 minutes.  Add the mushrooms, onions, shallot, and thyme and cook for about 2 minutes then deglaze the pan with the cream sherry. Once the sherry has cooked off, about 1 minute, add the heavy cream and butter. Add the parsley and reduce heat to a simmer and place the cooked breaded veal back in the pan.

After letting flavors combine for a couple minutes, serve with spätzle and some vegetables.

——-

Join us Around the Family Table this Sunday at 7pm Eastern Time and share your favorite Retro Food Memory with us!

Sunday Supper Retro Appetizers:
Sunday Supper Retro Salads:
Sunday Supper Retro Breads and Sandwiches:
SundaySupper Main Dishes:
Sunday Supper Retro Sides and Veggies:
Sunday Supper Retro Desserts and Cocktails:

Sunday Supper MovementI’d love to hear about some of your favorite Retro Recipes!  Feel free to leave links and/or recipes in the comments.  Also, feel free to join us for our live twitter chat tonight at 7pm (Eastern) using the#SundaySupper hashtag, and check out the Sunday Supper board on Pinterest.

Tagged with:
 

Linguini with Pancetta and Golden Beets

On July 26, 2012, in Recipes, by Chris Baccus
1

Pasta dishes are a great option for hotel cooking. They require only a couple pans and Extended Stay America’s kitchen came with a rather large strainer, showing someone thought a simple pasta makes sense for small kitchen cooking.

Last night I modified a recipe I usually make with Pancetta and Parsnips and Taglietti noodles. I had picked up some beautiful golden beets at the La Canada Farmers’ Market and needed to use them before they went bad.  A quick stop at Gelson’s Market in Pasadena for some Pancetta the day before completed what I need for this simple recipe.

Linguini with Pancetta and Golden Beets
Serves 2

1/2 lb linguini noodles
2 small golden beets, diced into small cubes
1/4 lb Pancetta, diced into small cubes
2 tablespoons butter
1/4 cup Italian parsley, chopped
Parmesan Cheese
Salt & Pepper to taste

Cook the pasta noodles in boiling water per package directions or for 3 minutes if fresh.

While the water for the noodles is getting to a boil, sauté the Pancetta for 10 minutes turning frequently to brown but not burn the meat.  Add the beets and butter and continue cooking with the Pancetta for another 6 minutes adding some salt and pepper.

When the noodles are done, add them to the pan with the chopped parsley. Toss the noodles with the butter, Pancetta, and beets then serve on plates shaving some Parmesan cheese on top and a little more parsley, if desired.

 

Vegan Curried Sweet Potato with Herbs

On October 28, 2011, in Recipes, by Chris Baccus
0

The sweet potatoes at the farmer’s markets are looking great. It’s also the perfect time of the season, even if it is still 80 degrees in Texas. It’s fall and fall foods like squash, pumpkin, potatoes, and root vegetables are perfect ingredients to add to your October cooking plan.

One recipe that caught my interest comes from a blog I’m a new reader of. I was initially attracted to it because of our recent VitaMix blender purchase, but I’m also finding some great vegan and vegetarian recipes. Plus you have to love the design of the blog. Healthy Blender Recipes from Tess Masters is a blog worth checking out.

Earlier this week I made the Vegan Curried Sweet Potato with Fresh Herbs dish that turned out pretty good. The only part I didn’t like about it was my forgetting I had the sweet potatoes boiling in hot water and forgot to set a timer so they ended up a bit mushy and more like a sweet potato mash, but that was all my issue not the blog’s.

For the Recipe: Healthy Blender Recipes – Vegan Curried Sweet Potato With Fresh Herbs

Cilantro-Parsley Pesto Pasta with Tomatoes and Feta

On October 2, 2011, in Recipes, by Chris Baccus
0

A few fresh ingredients make this no basil pesto pasta enjoyable

There is always cilantro in the house now that we live in Texas. It’s mostly used for tacos or on the occasional vegetarian dish chopped up to enhance flavor to a dish. With an Italian heritage, it’s hard to imagine a pesto without basil. After trying this dish that I found on the food blog Blue Kitchen, I have to admit my pro-Basil pesto stance has changed forever.

Proving Pesto Does Not Require Basil

Making pesto is easy and making it fresh is far more flavorful than buying a ready-made store bought pesto that has half the flavor richness of a just-made pesto. I used walnuts for this version (you can use pecans or pinenuts.) There is no Parmesan cheese in this pesto so it’s also quite affordable to make.

Sweet 100s require more slicing, but they are worth it

For the tomatoes in the recipe, I went with some Sweet 100s; though, any grape tomato will work fine. I’ve become a big fan of the Sweet 100s since we started seeing these “tiny grape tomatoes” at the market. They are sweet, hence the name, and add a nice flavor to this dish.

Whole Foods is carrying more local products and for the feta cheese I opted for the local choice. The one I bought here in Dallas is from Brazos Valley. Brazos Valley is in the central region of Texas. I did some Googling and found out more about this local cheese maker. You can learn more on their website.

The cheese is a bit mild so if you like a stronger flavored Feta I’d recommend a Greek feta for this dish.

You can use any pasta that you like and I had every intent of making fresh linguine for this dish but forgot I ran out of eggs. The dried penne noodles worked better than I thought and are a good substitution.

Note: I only used half of the pesto in the recipe below. The other half I froze to use another time.

For the recipe: Give Basil the Night Off Cilantro-Parsley Pesto Takes Pasta in a Lively New Direction.

Tagged with: