Posts tagged ‘pasta’
Spaghetti and Meatballs
Some recipes, like croissants, are expected to be difficult and involved. Recipes like those take actual scheduling to tackle – as in, when will I have three straight days in the same kitchen without interruption? Other recipes such as, um, spaghetti and meatballs, seem so simple as to be almost an afterthought. In fact, even though I knew that I needed to post this recipe today along with the other Barefoot Bloggers, I figured it would only take a half hour or so to make and photograph, so it was only last night that I began it.
While spaghetti and meatballs is one of those American classics, it was never something my mother made. If she had, maybe I would know that this dish takes FOREVER… At least the way Ina makes it. The meatball combining and forming is not time-consuming, but frying said meatballs (in batches, no less) takes a long while… Those puppies cook slow over medium-low heat. Then you make the sauce and cook the meatballs in the sauce for a half hour. The only thing you can do simultaneously – since Ina insists you use the meatball-browning pan for the sauce – is boil the pasta.
All that being said, the meatballs tasted great. They had a light texture and a subtle but interesting flavor, led by the addition of nutmeg. RJ immediately said “Great Meatballs!” – not eloquent or revelatory necessarily, but still sincere and based in experiential expertise. Not sure I’d take the hour+ on another weeknight to make this dish, however.
Spaghetti and Meatballs, from Barefoot Contessa Family Style
(Serves 6)
For the meatballs:
1/2 lb. ground veal
1/2 lb. ground pork
1 lb. ground beef
1 c. fresh white bread crumbs (4 slices, crusts removed)
1/4 c. seasoned dry bread crumbs
2 Tbs. chopped fresh flat-leaf parsley
1/2 c. freshly grated Parmesan cheese
2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 tsp. ground nutmeg
1 extra-large egg, beaten
Vegetable oil
Olive oil
For the sauce:
1 Tbs. good olive oil
1 c. chopped yellow onion (1 onion)
1 1/2 tsp. minced garlic
1/2 c. good red wine, such as Chianti
1 (28-ounce) c. crushed tomatoes, or plum tomatoes in puree, chopped
1 Tbs. chopped fresh flat-leaf parsley
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 1/2 lbs. spaghetti, cooked according to package directions
Freshly grated Parmesan
Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don’t crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don’t clean the pan.
For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.
Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.
Orzo to Make You Say “YES!”
When RJ proposed to me in June of 2007, I was blown away. Not completely surprised, but quite overcome with the enormity of the step we were taking. He brought me out to the southern most point of the beach in the town where we met. The sun was just beginning to set and the ocean was in our ears when he asked me to be his wife. I just happen to have a painting of the moment (my wedding present to him) if you’d like a visual:
After I said yes and started crying, etc. etc. we went out to dinner. The idea was to enjoy a few moments together before we started calling all of our friends and family. But I was so excited and nervous that it was very difficult for me to concentrate on food. I could barely hold my champagne flute steady! I had ordered the Chicken Statler, and though the chicken was good, I merely picked at it. The orzo on the side, however, was a different story. Despite my shaky mental state, I devoured it! On the menu it was called “Asiago Mac and Cheese” and with those clues, I resolved to recreate the dish in my own kitchen. And every time I do, I am taken back to that wonderful night – and to the memory of the proposal too!
Asiago Mac and Cheese (or Cheesy Orzo Risotto)
Serves 3-4
3 c. home-made chicken stock (you can, of course, use the box or can from the grocery, but for the best version of this dish, you have to use the rich, home-made stuff)
2 Tbs. butter
1 large or 2 small shallots, finely diced
1 garlic clove, minced (optional)
2 c. dried orzo pasta
3/4 c. grated asiago cheese (you can substitute parmesan, or a mixture of the two, for a slightly different flavor)
In a medium saucepan, bring the chicken stock to a simmer. Meanwhile, in a separate medium to large saucepan, melt the butter over medium heat and add the shallots and garlic, stirring to coat. Cook 3-5 minutes, allowing the shallots to become translucent and fragrant. If they begin to brown, turn down the heat.
Add the pasta and stir to coat with the butter. Allow pasta to toast for about one minute. Pour in the simmering chicken broth, and stir to combine. Over medium high heat, boil the orzo in the chicken broth according to the orzo package’s cooking instructions (usually around 10 minutes). If, after that time, the orzo is tender but the stock has not completely absorbed into the pasta, drain what is left of the liquid from the pot (it doesn’t have to be completely dry, though. I usually just tip the pot and drain the excess – holding the pasta back with a slotted spoon – rather than using a colander). Stir in the grated cheese, 1/4 cup at a time, until you have reached a taste and consistency that works for you.
Shrimp Fra Diavolo
Now that we have the cake and the cookies and the other holiday indulgences past us, I thought it time for one of those ‘right-healthy-like’ meals. The kind that come together easy and don’t sit like a rock in your stomach for days. Something that feels good for you without seeming to be a sacrifice. As I wrote that sentence, I asked myself if shrimp, the featured protein in this dish, was actually healthy. Sometimes I think something is healthy, and then find out it is terrible for me. Quite a let down.
Thankfully, however, shrimps are as they appear – low in calories – and even have a little bit of hidden goodness – rich supplies of selenium, vitamin D, and vitamin B12 (all nutrients that are often deficient in the US diet). I think that’s why this tasted so good. Right!
Shrimp Fra Diavolo, from Everyday Italian
(Serves 4)
1 lb. large shrimp, peeled, deveined
1 tsp. salt, plus additional as needed
1 tsp. dried crushed red pepper flakes
3 Tbs. olive oil, plus 1 to 2 tablespoons
1 medium onion, sliced
1 (14 1/2-oz.) can diced tomatoes
1 c. dry white wine
3 garlic cloves, chopped
1/4 tsp. dried oregano leaves
3 Tbs. chopped fresh Italian parsley leaves
3 Tbs. chopped fresh basil leaves
Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve over cooked pasta.
Quite a Pair…
At long last, there will be pictures! There is no question in my mind that a food blog simply cannot exist without the mouthwatering images that tempt and entice you to grab your nearest skillet and spatula and head for the kitchen. Hopefully today’s post will do just that! It is a special treat to have as a guest blogger my husband RJ. Though I am usually the one cooking dinner, he has never refused to fill in for me when I needed a break. He has a short repertoire, for sure, but his dishes never fail to satisfy, and they always involve the bare minimum of prep time.
My lovely husband has decided to share his secret chicken recipe today, as I break down a gooey and decadent macaroni and cheese side dish. I do not recommend serving these together, as we did this past weekend, for fear of breadcrumb-whiteflour-carb overload. But the weather outside was frightful and these dishes, under the circumstances, were delightful.
By the way, Happy Holidays everyone!
R.J.’s Famous Chicken
3 Tbs. olive oil
5 Tyson frozen chicken tenders
Heat the olive oil in a large skillet until shimmering, like so:
Remove chicken from freezer, like so:
Place chicken tenders in pan, making sure they do not touch. Let cook in the pan, flipping tenders every 3-4 minutes, until well browned on both sides. Voila!:
Macaroni and Cheese, adapted from From Warehouse to Your House by Sally Sampson (Sorry- I love Costco)
Serves 3
1/2 lb. shaped pasta (gemelli, macaroni, shells, etc.)
2 Tbs. butter
2 Tbs. flour
1 1/4 c. milk
1 1/2 c. shredded sharp cheddar cheese
1/2 c. shredded fontina or gruyere cheese
3/4 c. grated parmesan cheese, divided
1/2 c. breadcrumbs (I used seasoned ones)
salt and pepper
Set a large pot of water on the stove to boil. Preheat oven to 350 degrees. Add the pasta to boiling water and cook until al dente. Drain and transfer to a mixing bowl.
Melt the butter in a large skillet. Add flour, 1/4 tsp. kosher salt, and pepper to taste, stirring constantly. When it starts to thicken, gradually add the milk, whisking constantly until the mixture has the consistency of heavy cream, about 1 minute. Gradually add the cheddar, fontina or gruyere, and 1/2 c. of parmesan cheese, stirring all the time. Pour the cheese mixture into the pasta and stir to combine. Pour into a 8×8″ baking dish. The noodles will be drowning in sauce for now, but it will get soaked up in the baking process.
In a small bowl, combine remaining 1/4 cup of parmesan and the breadcrumbs. Sprinkle liberally over the top of the macaroni and cheese. (You can cover and refrigerate the dish up to 2 days or freeze up to 3 months). Bake until golden brown, 35 minutes. Serve immediately.
