Saturday, February 27, 2010
Thursday, February 25, 2010
If you are making this for a dinner party, you can make the sauce ahead and refrigerate it until needed. Slowly reheat it while you are cooking the mushrooms and the pasta. This recipe is also easily doubled.
Farfalle with Creamy Mushroom Gorgonzola Sauce
from Everyday Pasta
Makes 4 to 6 servings
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 1/2 cups whole milk, room temperature
5 ounces Gorgonzola (or blue) cheese, crumbled
kosher salt and coarse ground black pepper
3 tablespoons extra-virgin olive oil
1 pound assorted mushrooms, stemmed and sliced (I like to buy the already-sliced baby bellas)
3/4 cup frozen peas, thawed
1 pound farfalle pasta
Melt the butter over medium heat in a 2-quart saucepan. When the butter starts to sizzle, add the flour and whisk until smooth, about 2 minutes. Add the milk all at once and whisk until smooth. Bring the sauce to a simmer and cook for 2 minutes, continually whisking as the sauce grows thicker. Remove from the heat. Add the Gorgonzola and stir until melted. Season to taste with salt and pepper. Set aside and cover to keep warm.
Heat the oil in a large skillet over medium heat. Add the mushrooms and saute until tender and golden, about 12 minutes. Stir in the peas. Season to taste with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Add the farfalle and cook to al dente according to package directions (I usually cook one minute less than the box directs). Drain and transfer to large bowl. Add the Gorgonzola sauce and mushroom mixture and toss to coat. Season to taste with salt and pepper and serve immediately.
Sunday, February 21, 2010
Flank Steak with Red Wine Sauce
slightly adapted from Giada's Family Dinners
Makes 6 servings
3 tablespoons cold unsalted butter
1/2 medium onion, thinly sliced
2 cloves garlic, minced
1/2 teaspoon dried oregano
2 tablespoons tomato paste
1 1/4 cups dry red wine
1 (2-pound) flank steak
kosher salt and coarse ground black pepper
Melt 1 tablespoon of the butter in a large, heavy saucepan over medium-high heat. Add the onion and saute until tender, about 5 minutes. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer, stirring occasionally, until the sauce reduces by half, about 10-15 minutes. Remove the saucepan from the heat. Whisk in the remaining 2 tablespoons of butter. Strain the sauce into a small bowl, pressing on the onions to extract as much liquid as possible. Season to taste with salt and pepper and keep warm.
Meanwhile, rub olive oil and salt and pepper into the meat. Heat the grill to medium-high. Cook 5-7 minutes on one side; flip meat and cook 7-8 minutes; flip again and cook 5-7 minutes for medium.
Transfer steak to cutting board and let rest for several minutes. Slice thinly across the grain and serve with warm sauce alongside.
Thursday, February 18, 2010
We left out a few things from the original recipe, namely finely ground walnuts since my dad is allergic, and mushrooms since they were going into the pasta. Everyone enjoyed this and I look forward to actually making this myself one day soon!
Seared Scallops over Wilted Spinach
adapted from Traditional Home, October 2009 issue
Makes 6-8 side dish servings
20 sea scallops (about 2 pounds)
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
2-3 tablespoons olive oil
1/4 cup unsalted butter
1 cup chopped shallots
1/2 cup dry white wine
8 ounces fresh baby spinach
shaved Parmesan cheese for garnish
Preheat oven to 275 degrees F.
Pat scallops dry with paper towels, sprinkle with salt and pepper. Place flour in a medium bowl and add scallops a few at a time; tossing to coat.
Heat 2 tablespoons olive oil in large skillet. Add half the scallops and saute without moving them until browned, about 3 minutes. Turn scallops and cook about 2 minutes more. Remove from skillet and place on a a heat-proof platter, keep warm in oven. Repeat with the rest of the scallops, adding more oil if necessary. Bake for 5 to 8 more minutes, or until scallops are opaque.
Melt butter in same skillet. Add shallots and cook 4 to 5 minutes until tender, stirring. Remove skillet from heat. Add wine; return to heat and bring to boil. Reduce heat and boil gently for 2 minutes, stirring to loosen brown bits.
Gradually add spinach to skillet, tossing to wilt before adding more. Season to taste with salt and pepper.
Transfer spinach to a serving plate; top with scallops and garnish with Parmesan cheese. Serve immediately.
Tuesday, February 16, 2010
This was a Giada-heavy meal and the only thing I really adjusted was the serving size that she indicated. If you are serving this as a first course or along with a substantial dinner, you will get many more servings out of the amounts below.
Hearty Winter Salad with Sherry Vinaigrette
from Everyday Pasta
Makes about 6-8 servings
3 tablespoons sherry vinegar
1 large garlic clove
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup good quality extra virgin olive oil
1 (10-ounce) bag baby mixed greens, rinsed and spun dry
1 red bell pepper, cored, seeded, and diced
1/2 cup pitted kalamata olives, halved
2 ounces feta cheese, coarsely crumbled
Blend the vinegar, garlic, oregano, salt and pepper in a blender until garlic is finely chopped. With the motor running, slowly blend in the oil. (Alternatively, you can mince the garlic and whisk together all the ingredients except the oil. Then slowly add the oil while whisking until emulsified.)
Toss the baby greens, bell pepper, olives and cheese in a large salad bowl. Drizzle with the dressing and toss to coat.
Saturday, February 13, 2010
I also noticed on the original post from Beantown Baker that her original recipe used blue cheese instead, which I love as well, so I may try that another time! Other than that, no changes made so I will link you to where I got the recipe:
Wednesday, February 10, 2010
Friday, February 5, 2010
Wednesday, February 3, 2010
The best thing about these short ribs is that you can make them up to THREE days in advance and just reheat. How great is that for a make-ahead dinner!? And I am assuming, as with all thing braised or stewed, that these just get better overnight.
I can't wait to report on how this all comes out!
Dinner for Four
- Spicy dill dip with cut veggies
- Olive and cheese plate with assorted crackers
- Baked mozzarella and tomato basil antipasto with parmesan crostini
- Beef short ribs braised in red wine
- Smashed garlic potatoes with blue cheese
- Parmesan-roasted broccoli
- Tomato flatbread
- Bakery cupcakes
- Assorted chocolates