Sweet Sausage Sugo with White Wine and Fennel →

In Italian, “sugo” means juice. Sugo di Pomodoro (tomato sauce) is juicier than marinara sauce and lighter than a slow-cooked ragú. This recipe, adapted from Chef Andrew Carmellini, is an updated, refined version of a dish my grandmother used to make when I was a kid. Marinating the sausage in a mixture of white wine, grated garlic, black pepper, and red pepper flakes tenderizes the pork, adds depth, and balances the richness of the sauce. Quick and easy to prepare, this sugo is loaded with flavor your family will love. My grandmother would be smiling. Mangiare mi familia!

SWEET SAUSAGE SUGO WITH WHITE WINE AND FENNEL
Serves 4-6
Ingredients

• 4 garlic cloves, grated (about 1 tablespoon)

• 1 1/3 cups dry white wine, divided

• 1 pound sweet Italian sausage, casings removed

• 1 teaspoon ground fennel

• ½ teaspoon black pepper

• ½ teaspoon crushed red pepper

• ¼ cup extra-virgin olive oil

• 1 small yellow onion, finely chopped

• 1 small carrot, finely chopped

• 1 celery stalk, finely chopped

• 1 (28-ounce) can whole peeled tomatoes, undrained and crushed (San Marzano tomatoes recommended)

• 1 (14.5-ounce) can whole peeled tomatoes, undrained and crushed

• 1/8 teaspoon kosher salt

• 1 pound uncooked spaghetti (I prefer thin linguine or spaghetti rigati)

• ½ cup grated Parmigiano-Reggiano cheese

• ¼ cup chopped fresh basil, plus small leaves for garnish

• ½ cup chopped fresh flat-leaf parsley, plus more for garnish

Preparation

1. Stir together the grated garlic and 1/3 cup wine in a large bowl. Add sausage, fennel, black pepper, and crushed red pepper; stir well to combine. Cover and refrigerate for at least 1 hour or up to 12 hours.
2. Heat oil in a large skillet over medium until shimmering. Increase heat to high and add the sausage mixture; cook, breaking up the sausage until lightly browned. Stir in the onion, carrot, and celery and sauté until the onion is translucent and the celery and carrot are softened, about 4 minutes. Add the remaining 1 cup of wine, scraping up any browned bits on the bottom of the skillet, until the wine is nearly evaporated. Stir in the crushed tomatoes with juices and salt. Bring the mixture to a simmer over high; reduce heat to medium-low, and simmer, stirring occasionally, until thickened and reduced by about half, about 30 minutes.
3. While the sauce is simmering, bring a large pot of salted water to a boil over high. Add spaghetti and cook according to package directions for al dente, about 6-8 minutes. Drain the pasta, reserving 1 cup of cooking liquid. Add ¼-½ cup of pasta water to the sauce to thin it. Add a cup of the sauce to the hot pasta and stir to coat the pasta. Stir in the cheese, basil, and parsley. Serve the hot pasta with additional sauce spooned over and garnished with extra Parmesan, chopped basil, and parsley. Serve with crusty bread.

Wine pairing: Chianti, Sangiovese, Zinfandel, Syrah, Cotes du Rhone

Pasta with Breadcrumbs, Artichokes, and Sausage →

 If you need a break from your routine dinner recipes, this delicious, easy-to-prepare dish is perfect to add to your weeknight meal repertoire. Serve with crusty bread and a fresh garden salad. Make the recipe vegetarian by leaving out the sausage. If you have perfected your pasta cheese sauces on dishes like Cacio e Pepe, use the same technique. If you are inexperienced at making creamy Parmesan sauces using starchy pasta water, try using a blender to mix the Parmesan and starchy water into a smooth sauce before adding it to the pan with the other ingredients. This is an extra step, but if you follow the instructions, you will produce a silky, creamy sauce. Buon appetite!

PASTA WITH BREADCRUMBS, ARTICHOKES, AND SAUSAGE
serves 4

Ingredients

• 1 can of artichokes in water (8-10 count)

• 2-3 sweet Italian sausages (6-8 inches long)

• 6 tablespoons extra-virgin olive oil

• ½ cup lemon breadcrumbs (see Note)

• 2 tablespoons fresh lemon zest

• 2 tablespoons fresh lemon juice

• Kosher salt and freshly ground black pepper, to taste

• ½ pound of spaghetti or a tubular pasta like rigatoni or penne

• 4 tablespoons unsalted butter

• ¼ teaspoon crushed red chile flakes

• 4 cloves garlic, minced

• 2/3 cup freshly grated Parmesan

• 2 tablespoons minced fresh parsley 

Preparation
While you prep the food, bring a pot of salted water to a boil.

1. Drain the can of artichokes and dry them on paper towels. Slice the artichokes into quarters lengthwise. Set aside.

2. Fry the sausages in a 12-inch skillet making sure to brown all sides. Slice the sausages ½ inch thick and set aside. Drain off all but 1 tablespoon of fat from the skillet.

3. To the same pan, over medium heat, add 2 tablespoons of Evoo and heat until shimmering. Working in batches, if necessary, add the artichokes face down in the skillet and fry until just beginning to brown. Using a slotted spoon remove the artichokes to a paper towel and set aside.

4. Add the pasta to the pot of boiling water; cook, stirring occasionally, until almost al dente (about 2 minutes less than recommended on the package for al dente). Drain the pasta, reserving 1 cup of pasta water; set aside.

5. Over medium heat, melt 3 tablespoons of butter in the skillet used to fry the sausage and artichokes; add the garlic and chile flakes and cook, stirring, until the garlic is soft and fragrant (don't burn the garlic). Lower the heat to medium-low, add the quartered artichokes, and sauté for 2 minutes. Add the lemon juice, zest, cooked pasta, and ½ cup of Parmesan and toss together, adding reserved pasta water as needed to create a smooth sauce with the consistency you want. (If your pan is too hot the cheese will become clumpy and stringy.) Alternatively, add ½ cup of Parmesan to a blender with ½ cup of starchy pasta water and buzz briefly until you have a creamy sauce. Add the sauce to the pan with the other ingredients and stir over medium-low heat until the pasta is well coated. If the sauce is too thick add a tablespoon at a time of the remaining pasta water, stirring constantly until the sauce is the consistency you want. Stir in the sausage and cook until heated through (1-2 minutes). Season to taste with salt and pepper.

6. To serve, divide the sausage, artichoke quarters, and pasta evenly between four bowls and garnish lightly with lemon breadcrumbs, Parmesan, and parsley. Serve with crusty bread and a green salad. Enjoy! 

(Note: for lemon breadcrumbs: in a skillet, melt 1 tablespoon of butter and 1 tablespoon of Evoo over medium heat.  Add ½ cup of fresh breadcrumbs or Panko breadcrumbs and 2 teaspoons of lemon zest stirring until well incorporated and slightly brown. Remove from heat and reserve.)

Wine: Unoaked Chardonnay, Chablis, Soave Classico, Vermentino, Rosé.

Pesto Genovese →

This recipe is adapted from Pesto World Championship finalist, 77-year-old Maurizio Valle. Valle’s specialty is “pesto genovese” which uses garden fresh basil, pine nuts, garlic, good quality olive oil, a mixture of Parmesan and Pecorino Romano cheeses, and coarse salt. One of the most famous and versatile Italian sauces worldwide, the word “pesto” comes from the Italian “pestare” meaning to crush. According to Saveur, the recipe for Pesto Genovese first appeared in Giovanni Battista Ratto’s “La Cuciniera Genovese” in 1863. This version of Valle’s recipe adds a bit of lemon zest and uses an easy two-step method that is less labor intensive than using a mortar and pestle to crush the ingredients with similar results. I hope you enjoy it as much as I do. Mangiare bene!

PESTO GENOVESE
Ingredients

• 3 cups of fresh basil leaves (smaller leaves preferred)

• 3 tablespoons of pine nuts

• 1 clove of garlic

• 1/2 teaspoon coarse Kosher or sea salt

• 1 teaspoon finely grated lemon zest

• a mixture of 4 tablespoons of grated Parmigiano Reggiano, plus ½ tablespoon Pecorino Romano

• 1/3 cup mildly flavored extra-virgin olive oil

• Optional: ¼ teaspoon red pepper flakes

Preparation (you can do it the traditional way using a mortar and pestle and a lot of elbow grease, or use the two-step method below)

1. Place all the ingredients into a small food processor. Blend as finely as you can, pausing to scrape down the sides of the processor until you have a paste.

2. Scrape the paste into a Weck jar or other jar slightly wider than the immersion blender. (I use a 4-cup Pyrex measuring cup.) Process using an immersion blender until you have a smooth emulsified paste.

3. Use three tablespoons of the pesto paste for every four ounces of dry pasta. Cook the pasta to al dente and drain reserving a small amount of the cooking water. Add the cooked pasta to the paste and mix well. The water from the pasta will loosen the paste to create your pesto sauce. If necessary, add a small amount of the reserved pasta cooking water to achieve the sauce consistency you prefer.

4. Garnish with shaved Parmesan or a sprinkle of toasted Panko bread crumbs.

Note: try walnuts in place of pine nuts

Shrimp Pesto

For Freezing: some people will blanch the basil leaves and immediately give them a cold water bath to preserve the bright green color of the leaves. If you take this extra step, dry the leaves well before processing them. Process the pesto as above. As a rule of thumb, use 3 tablespoons of pesto per 4 ounces of dry pasta; 3/4 cup (12 tbs.) of pesto will sauce about a pound of pasta. Measure and freeze the pesto in freezer containers topped off with a thin layer of olive oil to help prevent the basil from oxidizing and turning an unappetizing color. Alternatively, spoon the pesto into ice-cube trays, top with olive oil (optional), and freeze. Once frozen, the pesto-cubes can be stored in zip-lock plastic bags in your freezer for up to 6 months. For reference later, it's helpful to note how many tablespoons of pesto you use for one cube or each container.

Wine pairing:
White wines: Viognier, Pinot Gris, Sauvignon Blanc, Pinot Grigio, Vermentino
Red wines: Rosé or a light-bodied red wine like a Beaujolais or Pinot Noir

Adapted from: https://food52.com/blog/25401-how-to-make-pesto

Pasta and Crab with Prosciutto and Green Peas →

Here's a light and delicious pasta dish to serve as a small plate starter or as a quick and indulgent weeknight meal accompanied by a green salad. I collected the recipe many years ago from Food and Wine Magazine and have tweaked it to enhance the flavor profile and dress it up a bit. I hope you like it. Food is intimately connected to memories. Lump crab meat is an indulgence these days, unlike my childhood when my grandfather and I would fill a bushel basket full of blue crabs from Quonochontaug Pond in South County, Rhode Island. Here's to you Grampa! Thanks for that memory.

Pasta and Crab with Prosciutto and Green Peas
Serves 4 

INGREDIENTS
·   1 tablespoon extra-virgin olive oil
·   2 thin slices of prosciutto, cut into thin strips
·   3 tablespoons unsalted butter
·    ½ cup sliced shallots
·    1 small garlic clove, thinly sliced
·    ¾ cup dry white wine
·     ½ pound lump crab meat
·     1 ½ teaspoons chopped thyme
·     1 ½ teaspoons chopped fresh oregano
·     1/3 cup blanched green peas
·     ¼ teaspoon red pepper flakes
·     2 teaspoons lemon zest
·     ½ pound thin linguini (or Angel-hair pasta)
·     Salt and freshly ground pepper
·     2 tablespoons chopped parsley

DIRECTIONS
1.  In a deep skillet, heat the oil over medium-high heat. Add the prosciutto and cook over moderate heat, tossing, until hot; transfer the prosciutto to a plate.
2.  Melt 1 tablespoon of butter in the skillet. Add the shallots and cook over moderate heat until softened, but not brown. Add the garlic and red pepper flakes and cook until fragrant. (1-2 minutes Don’t burn the garlic.)
3.  Add the wine and boil until reduced by half, about 2 minutes. Add the crab, green peas, thyme, and oregano and toss until hot.
4.  Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain, reserving 2/3 cup of the cooking water.
5.  Add the prosciutto, pasta, lemon zest, reserved cooking water, and remaining 2 tablespoons of butter to the skillet; mix well. Season with salt and pepper.
6.  Garnish the pasta with parsley and serve. Grated parmesan is optional.

Wine pairing: a dry, white wine like Pinot Blanc, Chablis, Vermentino, Albariño, Viognier
Adapted from: https://www.foodandwine.com/recipes/angel-hair-pasta-crab-and-country-ham

Fettuccini with Black Truffles →

For the average home cook in the United States, finding fresh Italian black truffles can be challenging if not impossible. If you’re not already familiar with black truffles, consider this recipe an introduction to a gift from Nature until you have the opportunity to visit the Italian Piedmont during one of the truffle seasons. You need a jar of shaved Italian Black Truffles in olive oil found in Italian specialty stores and some supermarkets. (I used Finefood Ditmann brand Truffle Carpaccio). This dish is exceptionally easy and quick to prepare (less than 15 minutes total prep and cooking time) and makes a delicious first course for a more elaborate meal, or served as a light vegetarian-friendly meal along with a tossed green salad, or cooked veggies of choice. Close your eyes and breathe in and enjoy a taste of Italy. Buon appetito!

Fettuccini with Black Truffles
Yield 4 first course servings

INGREDIENTS

• 3-4 tablespoons of truffles in olive oil (drained, oil reserved)

• 2 tablespoons of truffle-infused olive oil

• 1 tablespoon butter (preferably unsalted)

• 1 clove of garlic sliced

• 1 pinch of red pepper flakes

• 6 ounces of fresh fettuccini pasta

• salt and black pepper to taste

• grated Grana Padano or Parmesan cheese

• chopped parsley for garnish (optional)

PREPARATION
While you bring a pot of water to a boil…

1. Add the butter and truffle oil to a saucepan over medium-low heat.

2. When the butter has melted, add the sliced garlic and a pinch of red pepper flakes.

3. Add the garlic slices and sautee until the garlic just begins to turn brown; remove the garlic slices.

4. Add the sliced truffles and stir for a minute; remove from the heat.

5. Add the fresh fettuccini to the boiling water and cook according to the directions on the package (usually about 2-3 minutes) until just tender.

6. Drain the pasta and add it to the truffle sauce over low heat and toss until the pasta is well coated with the sauce and the truffles are mixed in evenly.

7. Add salt and black pepper to taste.

8. Plate the truffle fettuccini garnished with chopped parsley and grated cheese.

Wine pairing: Medium-bodied red wines are traditionally paired with truffles: Nero d’Avola, Barbera, Pinot Noir, Barolo, or Burgundy wouldn’t overpower the truffles. For white wines, Pinot Grigio, Chardonnay, or Viognier would work.

Cacio e Pepe →

Photo: c. foodblogchef 2021

Another classic Italian “cucina contadina” recipe, Cacio e Pepe (cheese and pepper) probably originated in the Lazio region of Italy. Food historians attribute the recipe to the traditional food of country shepherds dating back to the time of the Roman Empire. Today it is a famous classic pasta dish of Rome and like any classic dish, there are many variations. The original recipe calls for Pecorino Romano cheese, “cacio” in Roman dialect, but some contemporary recipes use a combination of Pecorino Romano and Parmesano Regiano, or Grana Padano, while some other contemporary recipes call for using olive oil, or butter, or milk in the sauce. This version maintains a commitment to the classic recipe calling for only four ingredients: Pecorino Romano (cacio), black pepper (pepe), a thick pasta like bucatini, and some of the hot starchy water the pasta is cooked in. Timing (technique) is everything with this simple but delicious pasta dish. Don’t be discouraged if it doesn’t come out perfectly the first time. Getting the finely grated cheese to emulsify without clumping is the trick. This recipe is a road map, adjust your method according to your kitchen and tastes. Persist and you will be rewarded! Check out the YouTube video link to develop your own method! Mangia e buon appetito!

Cacio e Pepi
Serves 2-3

Ingredients:
·   6 ounces of a thick pasta like bucatini (a little less than ½ a box)
·   1 ½ – 2 teaspoons coarsely cracked/crushed black pepper (you want the sauce to be peppery; use a
meat mallet or some other heavy instrument to crack the peppercorns between pieces of paper)
·   1- 1 ½ cups finely grated Pecorino Romano (use the finest grater on a box grater)
·   Pasta water
·   salt for the pasta water

Method:
1. Bring 6-8 cups of water to a boil. (depending on the size of your pot; you want the pasta to just be submerged) Add a couple of teaspoons of salt to the boiling water, add the pasta, and cook, stirring occasionally, until about 2 minutes before the instructions on the box call for “al dente”. (if a 9 minute normal cook time, cook for 7 minutes) Use less water than the instructions on the box call for because you want the cooking water to be very starchy to create the creamy sauce (“cremina”). 

2. Meanwhile, over low heat in a heated dutch oven or another heavy bottom pan, toast the cracked black pepper until it is fragrant (about a minute or less, don’t burn it) Add ½ cup starchy pasta cooking water to the toasted pepper and reduce until the water is almost evaporated. 

3. While the pepper and pasta water sauce is reducing, in a warm bowl, add 1 cup hot pasta water to the Pecorino Romano and stir vigorously until you have a smooth, velvety sauce. (Note: about a 1-1 ratio of starchy water to the finely grated cheese.) 

4. (Don’t drain the pasta.) Add a ½ cup of hot pasta water to the pan with the black pepper and bring to a boil. Using tongs, add the undercooked pasta to the pan and continue cooking until al dente (not mushy!). 

5. Remove the pan from the heat, add the Pecorino sauce to the pasta, a little at a time, stirring constantly to make the luscious creamy sauce. Once the pasta is cooked to al dente and the sauce is velvety and creamy, your cacio e pepe is done. If the pasta is too dry and the sauce too thick and pasty and not saucy enough, slowly add a few tablespoons more of hot pasta water, stirring vigorously until the sauce is saucy and velvety, but not thin. (It should stick to the pasta and slowly drip off when you lift the pasta out of the pan.) 

6. Serve immediately in warmed bowls. Garnish with some more black pepper and Pecorino. You can also add a few red pepper flakes (optional). Good crusty bread is highly recommended. 

Serve as the “primi” for a big Italian meal, or as your main course for a simple weeknight meal along with a green salad, or grilled vegetables, or a Caprese salad of tomatoes, fresh mozzarella, basil, and olive oil. Mangia e buon appetito! 

Photo: c. foodblogchef 2021

Wine pairing:  choose wines that will stand up to this creamy peppery dish. For whites wines try Pinot Grigio, Orvieto, Vermentino, or a dry Riesling; red wines include Chianti, Pinot Noir, or a fruity Merlot.
https://www.lacucinaitaliana.com/italian-food/how-to-cook/cacio-e-pepe-guide-to-cook
https://greatist.com/eat/lidia-bastianich-takes-us-through-the-history-of-cacio-e-pepe
https://www.youtube.com/watch?v=btpR-RpY-3Q (Highly recommend this video for the proper method.)

Pearl Couscous with Pine Nuts and Pomegranates →

Crunchy, chewy, sweet and sour, savory, and refreshing, this dish is a variation on a recipe by Giada De Laurentiis I posted a few years ago Israeli Couscous with Apples, Cranberries, and Herbs. The new version was adapted to go with Spice Crusted Lamb Chops, but similar to the original recipe, it is very versatile and pairs well with many dishes. For example, it would work well served as a lighter side dish as part of any rich meal like Thanksgiving turkey dinner. Think of how many new dishes you can create by retaining the basic structure of a familiar recipe but swapping out some of the basic ingredients. Experiment and have fun!

Pearl Couscous with Pine Nuts and Pomegranates
Serves 6

• 1 tablespoon olive oil

• 1 cup Israeli couscous (or barley or orzo)

• 2+ cups low-sodium chicken broth

• 2 tablespoons chopped fresh cilantro

• 1 tablespoon chopped fresh mint

• ½ medium green apple, diced

• ½ cup pomegranate arils

• ¼ cup toasted pine nuts

• 1 teaspoon minced jalapeño (optional)

Preparation:
While the couscous is cooking make the vinaigrette.

1. In a saucepan, heat the olive oil over med-high heat. Add the couscous and stir until it begins to brown. Add the chicken broth stirring occasionally until all the liquid is absorbed and the pasta is just tender (not mushy) to the bite.

2. Spoon the cooked pasta into a mixing bowl to rest and cool for a few minutes before adding the remaining ingredients.

3. Once all the ingredients are well incorporated, add the vinaigrette and mix well.

Vinaigrette:

• 2 tablespoons white Balsamic vinegar

• 1 1/2 tablespoons maple syrup

• 1 tablespoon lime juice

• ¼ teaspoon kosher salt

• ¼ teaspoon freshly ground black pepper

• 2-3 tablespoons olive oil

Creamy Artichoke Pasta with Lemon and Capers →

Cooking and eating are so often connected to memories. Memories of our families, places we’ve been, good friends, good times… When I cook this dish I’m reminded of Lafayette, southern Louisiana, where I was introduced to Cajun/Creole cooking. Served with spicy Cajun shrimp, this dish is a delicious example of the fusion of French, Italian, African, and Spanish traditions that are reflected in Creole and Cajun food. Eating a plate of this pasta and shrimp, I can almost hear my grandmother’s laugh and Zydeco music off in the distance. Bon appetit et laissez le bon temps rouler!

Creamy Artichoke Pasta with Lemon and Capers
Serves 4

Ingredients:

• 1 pound thin linguine, fettuccine, or rotini

• 1 cup ricotta

• ½ cup extra-virgin olive oil

• ½ cup freshly grated pecorino or Parmesan

• Zest and juice from ½ lemon

• ¼ cup dry white wine

• 1 clove garlic minced

• 1 tablespoon capers

• 4 canned or frozen (not marinated) artichokes halved

• Kosher salt

• Freshly ground black pepper

• ¼ teaspoon of crushed red pepper flakes

Garnish with freshly snipped or torn basil
Optional: serve with Spicy Cajun Shrimp

Preparation:
Bring a large pot of salted water to a boil.

1. While you prepare the sauce, cook your pasta and reserve 1 cup of pasta water before draining the pasta.

2. While the pasta cooks, combine the ricotta, oil, pecorino, lemon juice, and zest in a medium bowl. Season with salt, pepper, and a pinch of red pepper flakes. Set aside.

3. Over medium heat, add a tablespoon of olive oil to a skillet and briefly sauté the garlic and capers stirring constantly, about a minute, don’t let the garlic burn.

4. Add a pinch of red pepper flakes, the artichokes, and the ¼ cup of wine; bring to a boil stirring until the wine has almost evaporated.

5. Reduce the heat to low and add the ricotta mixture and stir. Add a ¼ cup of reserved pasta water if the sauce is too thick and not creamy smooth. Keep adding a ¼ cup of pasta water at a time, stirring constantly until the sauce is creamy and the consistency you want. Check for salt and pepper to your taste.

6. Add the cooked pasta to the sauce and stir gently to coat.

7. Sprinkle with grated pecorino or parmesan and garnish with basil, and more freshly ground black pepper.

Optional: serve as above garnished with 3-4 Spicy Cajun Shrimp.

Adapted from: https://www.delish.com/cooking/recipe-ideas/a26830130/ricotta-pasta-recipe

Pearl Couscous with Asian Pear, Cranberries, and Ginger Vinaigrette →

This colorful, savory, refreshing couscous dish uses Israeli pearl couscous, chewy dried-cranberries, ginger, and cilantro, crunchy-tangy Asian Pear, and toasted walnuts, topped off with a simple rice wine vinegar-ginger-maple syrup dressing. It is a perfect side dish for meat, fish, poultry, or your protein of choice. The recipe will serve 4-6 people easily with leftovers; double the recipe for more people.

4-6 servings
For the Couscous
Ingredients:

• 1 tablespoon olive oil

• 1 cup Pearl (Israeli) Couscous (or barley or orzo)

• 2+ cups low-sodium chicken broth

• ½ cup finely chopped onion

• ¼ cup chopped cilantro

• 1-2 teaspoons finely minced jalapeño

• 1 Asian Pear cored, peeled, and diced

• ½ cup dried cranberries

• ¼ cup chopped walnuts toasted (see *Note)

Preparation:

1. In a medium saucepan, heat the olive oil on medium-high heat. Add the onion and sauté stirring for a minute. Add the couscous and cook, stirring until slightly browned and aromatic, about 3 to 5 minutes.

2. Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes stirring occasionally until the liquid has evaporated. When done, the couscous should be tender and slightly chewy, not crunchy. If you need to add more chicken broth to finish cooking the couscous, add 1/2 cup chicken broth at a time and cook until the couscous is tender.

3. Transfer the cooked couscous to a large bowl and set aside to cool.

4. Once the couscous has cooled a bit, add the vinaigrette and mix to coat the couscous.

5. Add the pear, cilantro, minced jalapeño, and dried cranberries and mix gently.

6. Mix in the toasted walnuts just before serving.

For the Vinaigrette:
Ingredients:

• 2 tablespoons rice wine vinegar

• 1.5 tablespoons maple syrup

• 3 teaspoons grated fresh ginger

• ¼ teaspoon kosher salt

• ¼ teaspoon freshly ground black pepper

• 2-3 tablespoons olive oil

Preparation:

1. In a small bowl, combine the vinegar, maple syrup, ginger, salt, and pepper.

2. Whisk in the olive oil until smooth and emulsified.

3. Pour the vinaigrette over the couscous and toss to coat evenly.

*Note: To toast the walnuts, preheat the oven or toaster oven to 350 degrees F. Arrange the walnuts in a single layer on a baking sheet. Bake for about 5 minutes or until golden brown. Monitor carefully to avoid burning. Cool completely before chopping and using.

Adapted from https://www.foodnetwork.com/recipes/giada-de-laurentiis/israeli-couscous-with-apples-cranberries-and-herbs-recipe-1947611

Stir Fry Udon Noodles with Shrimp →

I got the idea for this dish from a recipe I found in Bon Appetite years ago which I consider a good introduction for stir-fried noodles. This crunchy, chewy, colorful, umami-laden recipe has it all and is extremely versatile. You can substitute chicken, pork, beef, or tofu for the shrimp and add or omit vegetables. Use whatever you have on hand or what you have a hankering for. The ginger, scallions, mirin, soy sauce, udon, and bok choy are the essential ingredients the recipe is built around. Stir fried dishes are great for using up leftovers. Clean out the fridge!

Serves 4
Ingredients:

Photo c. foodblogchef 2020

• 2-3 tablespoons vegetable oil, divided (canola or peanut oil)

• 2-3 cups coarsely chopped (1 inch) bok choy stalks (you can remove ½ of the leafy part if you want more crunchy texture)

• ½ large sweet red pepper chopped (1 inch pieces)

• 6 or 7 shiitake mushrooms, stems removed and sliced in ½ slices

• 1 11-ounce packages udon noodles (see *Note below)

• 2-3 teaspoons toasted sesame oil to taste

• 16 large shrimp

• 5 scallions, white and pale-green parts coarsely chopped (½ inch), dark-green parts thinly sliced

• 1-2 tablespoons finely grated fresh ginger (from a 1-inch knob; to taste)

• 1/4 teaspoon crushed red pepper flakes

• 1/2 cup mirin

• 1/2 cup soy sauce

• 1+ tablespoon toasted sesame seeds (to taste)

• 1-2 tablespoons chopped peanuts for garnish (optional)

Preparation:

1. Cook the udon according to package directions (about 4-6 minutes) until al dente. Drain and rinse under cold water; drain well. Put the udon in a large bowl and add 2 full teaspoons of sesame oil tossing well to coat the noodles. (You can add the remaining teaspoon of sesame oil for more flavor later if you want.)

2. Heat 1 tablespoon vegetable oil in a large skillet (or wok) over medium-high. Add the cabbage and cook, tossing often, until edges are browned, about 2-3 minutes. Add the sweet red pepper and cook for 2 minutes. Reduce heat to low and continue to cook, tossing often, until thickest parts of cabbage and pepper are tender crisp when pierced with a fork, about 3-4 minutes longer. Remove from heat and add to the bowl with the noodles.

3. Wipe out the skillet, heat 1 tablespoon of vegetable oil over medium-high, add the shiitake and cook stirring until they just begin to brown.

4. Add the chopped scallions (the pale parts), ginger, and red pepper to the skillet with the shiitakes. Continue to cook, stirring often for a minute. Add the shrimp and stir fry for 2-3 minutes more until the shrimp just begin to turn pink. Add the contents to the bowl with the noodles and cabbage and toss.

5. Add the udon-veggie-shrimp mixture to the skillet and add the mirin and soy sauce and cook, tossing constantly, until noodles are coated in sauce, about 45 seconds to a minute.

6. Remove from heat and fold in 2 teaspoons of sesame seeds and the dark-green parts of the scallions. Garnish with more sesame seeds or chopped peanuts before serving. (optional)
   
   *Note: you can find udon noodles at your local Asian market, in the Asian section of your super-market, or substitute thin linguini.

Adapted from: https://www.bonappetit.com/recipe/stir-fried-udon-with-pork

Pasta Puttanesca →

This is another dish my grandmother used to make that falls into the genre of “cucina povera” (poor kitchen) or peasant cooking. There are several versions of the legend surrounding the origin of this dish, but as the name indicates, they all have something to do with prostitutes. The version I grew up with says it was popular among “working women” because it was a cheap, quick, and easy meal to prepare between clients. Another version has it that the strong fragrance of the dish was a form of advertising to lure customers. This is one of the most delicious and flavorful pasta dishes and can be made easily and quickly with simple ingredients. Buon appetito a tutti!

Serves 4-6
Ingredients: (for a vegetarian version of this recipe, omit the pancetta/pepperoni and anchovies)

• 3 tablespoons olive oil

• 3-4 cloves of garlic lightly smashed and peeled

• 3-4 anchovy fillets (omit for vegetarian version)

• 28-ounce can of whole plum tomatoes (See *Note about plumb tomatoes)

• 2 tablespoons of diced pancetta or pepperoni (optional and not strictly traditional, but adds a note of flavor; omit for vegetarian version)

• ½ cup pitted oil cured black olives or Kalamata olives

• 3-4 tablespoons capers

• Salt and freshly ground black pepper to taste

• Crushed red pepper flakes to taste (optional: start with ¼ teaspoon)

• 1 pound linguine or other substantial long pasta (I like spaghetti rigati or bucatini)

• Grated Parmesan

• Chopped fresh parsley, oregano, marjoram or basil leaves for garnish (I like basil.)

Preparation:

1. Bring a pot of water to boil and salt it.

2. Drain the tomatoes and crush with a fork or hands.

3. Warm 2 tablespoons oil over medium heat. Add the pancetta or pepperoni and stir for a minute or two until it just begins to brown.

4. Add the garlic, red pepper flakes, and anchovies in skillet over medium-low heat. Cook, stirring occasionally, until the garlic is lightly golden and the anchovies begin to break down.

5. Add the crushed tomatoes to skillet, with some salt and pepper. (*Note: you get a lot of salt from the anchovies, capers and olives so be careful with the salt.) Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down and mixture becomes thickens, about 10 minutes.

6. Stir in the olives, capers, and continue to simmer.

7. While the sauce simmers, cook the pasta, stirring occasionally, until it is tender al dente (not mushy like canned spaghetti). Drain the pasta and toss immediately with sauce.

8. Taste and adjust seasonings as necessary, garnish with herbs if you like, and serve with grated parmesan and crusty bread.

*Note about plum tomatoes: https://www.tastecooking.com/fake-rolex-canned-tomatoes/

Wine pairing: serve a full bodied red wine like an Italian Chianti or “Super Tuscan” wine made with Sangiovese grapes with this dish. Merlot, Syrah, or Zinfandel based wines would work as well.

Creamy Parmesan Polenta →

Photo: c. foodblogchef 2020
Copy and paste to print the recipe.

CREAMY PARMESAN POLENTA
Serves: 6-8
Ingredients:
4 cups of water
1 cup half-and-half or whole milk
1 ½ teaspoons salt
1 cup coarse grind cornmeal
3 tablespoons butter
1/2 cup grated Parmesan cheese
pinch of baking soda (to help it cook faster)

Preparation:
1. Bring the water and milk to a boil in a heavy-duty saucepan or small Dutch oven. Stir in 1 1/2 teaspoons salt.
2. Gradually sprinkle the polenta into the pan while whisking at the same time. Turn the heat to a very low simmer, cover and continue to cook the polenta for 25-30 minutes, until it's thick, fluffy and begins to pull away from the sides of the pan. Stir occasionally so it doesn’t stick to the bottom of the pan.
3. When it's done, remove from the heat and stir in the butter, cheese, and additional salt to taste if needed.
4. Serve warm, sprinkled with additional cheese if desired and the topping of your choice.

References: America’s Test Kitchen @testkitchen, Ina Garten @barefootcontessa, Giada de Laurentiis @gidadelaurentiis, and Lidia Bastianich, “Lidia’s Italian Table”.

In most places where corn or maize is grown, there is probably a local version of cornmeal mush that is used to make fried bread-like pancakes or is used as a vehicle to put a sauce or stew over. In Italy it’s called Polenta, in Kenya and Tanzania it’s called Ugali, Central African countries call it Sadza. In meso-America, Elote is a maize-based drink that dates back to pre-Columbian indigenous people and traditional corn tortillas (flatbread) have become a staple in many parts of the world. Indigenous native Americans made cornmeal porridge and fried cornmeal bread-like pancakes. Early American settlers made a sweet Indian Pudding using cornmeal instead of ground wheat which was scarce in the New World colonies. Hoe-cakes and Johnny-cakes are contemporary regional versions of fried cornmeal pancakes that date back to early U.S. European settlers, and of course, the southern U.S. version of polenta is called Grits. This polenta pairs well with the Braised Beef Short Ribs on the website/blog or a simple marinara, or sauteed vegetables.

Roasted Tomato Sauce with Sausage →

This recipe is a variation of my family's tomato sauce that came from my grandmother’s long-time neighbor Mrs. Andreoli from Abruzzo, Italy. The new version came about when I had a bunch of Roma tomatoes that I knew I had to do something with or they would spoil. I had read that roasting tomatoes intensifies their flavor and cuts some of the acidity of fresh tomatoes; likewise, I read that roasting garlic sweetens it. So I started with a basic marinara sauce (ref. Marcella Hazan, Essentials of Classic Italian Cooking, 1992), and added the pancetta, sausage, and roasted tomatoes. The very pleasing result is a flavorful tomato sauce that is not so acidic that you have to add sugar but is full of rich, ripe umami-laden tomato goodness. For a vegetarian version of the sauce leave out the pancetta and sausage. Leftover sauce and sausage will keep in the fridge for a few days or can be frozen for up to 3 months in the freezer. Buon appetito!

Serves up to 6-8

Ingredients:

• 2+ tablespoons extra-virgin olive oil

• 4 oz. thinly sliced chopped pancetta (1/8-1/4 inch dice)

• 1/2 teaspoon crushed red pepper flakes

• 1/2 teaspoon freshly ground black pepper

• 2 tablespoons tomato paste

• 10 cloves garlic

• 1 medium onion peeled and cut in half

• 1+ tablespoon dried basil

• 1+ tablespoon dried thyme

• 1 bay leaf

• 12 roasted Roma tomatoes

• 1 28 ounce can peeled San Marzano tomatoes with juices, broken up and crushed

• 1 cup dry red wine

• Kosher salt

• 1 pound mixed of sweet and/or hot Italian sausage

Roast the Tomatoes:

Preheat the oven to 400 degrees and line a sheet pan with foil.
1. Cut the tomatoes in half lengthwise and place them cut side up on the sheet pan; drizzle with olive oil and sprinkle with salt, pepper, dried basil, and dried thyme. (Note: if you have fresh sprigs of thyme, strip 3-4 sprigs and sprinkle over the tomatoes.)
2. Peel 10 cloves of garlic and drizzle them with olive oil and sprinkle them on the sheet pan with the tomatoes.
3. Place the sheet pan in the oven and roast for 50-60 minutes or until the tomatoes are well-slumped.

Make the Sauce:

1. Heat oil in a large heavy skillet over medium heat. Add pancetta and sauté until crisp and golden, about 4 minutes; remove from skillet and set aside.

2. In the same skillet, working in batches, brown the sausage on all sides; remove and set aside with the pancetta. (Note: if you are using both sweet and hot sausage, you might want to cut the sausages into different sizes (eg. hot, longer; sweet, shorter pieces) so your guests can choose hot or sweet.

3. Add the tomato paste to the skillet and stir until slightly caramelized.

4. Add the crushed canned tomatoes to the skillet and stir to mix with the caramelized tomato paste.

5. Add the onion, red wine, pepper flakes, black pepper, 2 teaspoons of basil, two teaspoons of thyme, and a bay leaf and stir to mix. (Note if you have fresh basil, you can add 3 sprigs of fresh basil at this time.)

6. Simmer the sauce over low heat until the tomatoes have finished roasting.

7. Once the tomatoes are roasted, working in two batches if necessary, dump the tomatoes and garlic into a food processor and process until chunky.

8. Add the processed roasted tomatoes and garlic to the sauce and stir to mix.

9. Add the browned pancetta and sausage and simmer for an additional 30-40 minutes.

10. Remove the onion and sprigs of basil from the simmering marinara and reserve a cup of sauce to dress the pasta after you drain it.

Cook the Spaghetti and Serve:

• While the sauce finishes simmering, bring a large pot of salted (1 teaspoon) water to a boil and cook the spaghetti rigati (1 lb. box for 4 people), stirring occasionally, until al dente. (about 6-7 minutes)

• Drain the pasta, reserving 1 cup pasta cooking liquid, and return pasta to pot over medium-low heat.

• Spoon reserved 1 cup of sauce over pasta and toss to coat. Add pasta cooking liquid, 1/4 cup at a time, as needed to loosen the sauce and coat pasta. (You might no need to use the full cup of pasta liquid.)

• Divide pasta among plates and top with remaining sauce; serve with sausages and extra sauce on the side.

• Sprinkle with Parmesan and fresh basil (optional)

A full-bodied red wine compliments this recipe. Try a Chianti, a Sangiovese, Zinfandel, Spanish Tempranillo, or Cabernet Sauvignon.

*Note: you can make the sauce a day ahead and refrigerate overnight. Bring the sauce to a simmer while you cook your pasta.

**For a good primer on the differences between styles of Italian tomato sauces, I recommend Lidia’s Italian Table by Lidia Bastianich, William Morrow, and Company, 1998.

Campanelle with Salmon and Lemon Dill Sauce →

Serves 4

Ingredients:
1 medium onion, finely chopped (about 1 cup)
1 tablespoon olive oil
3 cups reduced-sodium chicken broth (24 fl oz)
1 cup heavy cream
1/3 cup vodka (or dry vermouth)
1/2 teaspoon salt
1/2 cup chopped fresh dill
2 teaspoons capers
1 1/2 teaspoons finely grated fresh lemon zest
2 tablespoons fresh lemon juice
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon red pepper flakes (optional)
2 cups flaked broiled salmon (wild, or farm-raised Faroe Islands Salmon)
12 oz campanelle pasta

Preparation:
1. Place a large (6-8 quart) pot of water with a teaspoon of salt on the stove to bring to a boil.
2. Cook the onion in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened (but not browned), about 6 minutes.
3. Add broth, cream, vodka, and salt and boil over moderately high heat, stirring occasionally, until the sauce is reduced to 2 cups, 40 to 50 minutes.
4. Remove from heat and stir in the dill, capers, lemon zest and juice, and pepper.
5. Reserve 1/2 cup sauce, then add the salmon to the saucepan and cook over moderately low heat until the fish is just heated through 2 to 3 minutes.
6. While the fish is heating in the sauce, add the pasta to the pot of boiling salted water and cook about 8 minutes until al dente.
7. Reserve 1/2 cup pasta-cooking water and then drain pasta in a colander.
8. Return pasta to pot, then toss with reserved ½ cup of sauce and cooking water.
9. Serve pasta immediately with fish and sauce spooned over the top.
10. Garnish with chopped dill and coarse-ground black pepper, and an optional pinch of red pepper flakes.

*Note: Bright green, sweet, crunchy sugar-snap peas make a good side dish to serve with this pasta dish. Or, try a slightly bitter, peppery Arugula and Manchego Salad dressed with a light Grapefruit and Honey Vinaigrette.

**Note: A dry Viognier or soft Loire Valley Sauvignon Blanc pair beautifully with this light, creamy, lemony-dill inflected sauce.

Spaghetti and Meatballs →

Every family has their own favorite tomato sauce for pasta. My family recipe came from my grandmother’s long time neighbor Mrs. Andreoli from Abruzzo, Italy and like many family recipes, it was never written down; my grandmother taught me to make it when I was young. Over the years, I’ve tinkered with it, trying recipes from Lydia Bastianich to Marcella Hazan and others to “perfect” what I remember from my childhood. This recipe includes chopped pancetta, which is used in Amatriciana style tomato sauce, but otherwise it is true to Mrs. Andreoli’s recipe. I prefer to use “spaghetti rigati” which has ridges that hold the sauce, but use any substantial pasta of your choice. This recipe takes some time and should be a labor of love. Left-over sauce and meatballs will keep in the fridge for a few days, or can be frozen for up to 3 months in the freezer. Buon appetito!

Photo: c. foodblogchef 2019 - Spaghetti and Meatballs

Serves 6-8

For the sauce:

Ingredients:

• 2 Tbsp. extra-virgin olive oil

• 4 oz. thinly sliced chopped pancetta

• 1/2 tsp. crushed red pepper flakes

• 1/2 tsp. freshly ground black pepper

• 1 good-sized onion (about 3/4 cup minced onion)

• 3 Tbs. tomato paste

• 7 cloves garlic, minced

• 3 sprigs fresh basil

• 2 28-oz. can peeled San Marzano tomatoes with juices, broken up and crushed

• 1 cup dry red wine

• Kosher salt

Preparation:

1. Heat oil in a large heavy skillet over medium heat. Add pancetta and sauté until crisp and golden, about 4 minutes.

2. Add pepper flakes and black pepper; stir for 10 seconds.

3. Add onion and garlic; cook, stirring often, until soft, about 8 minutes.

4. Add the tomato paste and stir to combine with the onion and garlic; cook for a minute or two.

5. Add tomatoes, basil, and wine; reduce heat to low, and cook for an hour, stirring occasionally, until sauce thickens and the flavors meld.

6. Remove the sprigs of Basil

7. Reserve a cup of sauce to dress the pasta after you drain it.

(Note: if your sauce is too acid, add a couple of teaspoons of sugar to taste. If you don’t want to add sugar, you can mince up a small carrot and ½ stalk of minced celery and add it while sauteing the onion and garlic.)

For the meatballs:

Yield: about 24 small meatballs

Ingredients:

• 1 cup roughly torn day-old Italian or another hearty country-style white bread, crusts removed

• 1 cup whole milk

• 8 ounces ground beef

• 8 ounces ground pork

• 8 ounces ground veal (Alternatively, omit the veal and use 1 ½ lb. of mixed beef and pork)

• 2 large eggs, beaten to blend

• 4 garlic cloves, finely chopped

• 1 1/4 cups grated Parmesan, divided

• 3/4 cup coarsely chopped fresh parsley, divided

• 1 teaspoon kosher salt, plus more

• 1 teaspoon dried oregano (Alternatively, use 1 Tbs. chopped fresh rosemary or 1 tsp. dried/ground rosemary)

• 1/2 teaspoon freshly ground black pepper

• 1/2 teaspoon ground fennel seeds

• 1/2 teaspoon red pepper flakes

• 1/4 cup olive oil

Preparation:

1. Place bread in a medium bowl, add milk, and let rest until moistened, about 5 minutes. Squeeze bread with your hands to remove excess milk, discarding milk. Tear bread into smaller, pea-size pieces and return to the medium bowl.

2. Combine beef, pork, veal, eggs, garlic, 1 cup Parmesan, 1/2 cup parsley, 1 tsp. salt, oregano, pepper, fennel, and red pepper flakes in a large bowl. Using your hands, gently mix in bread until ingredients are evenly distributed (do not over mix or the meatballs will be tough).

3. Fill a small bowl with cool water. Moisten your hands and roll meat mixture between palms into golf-ball-sized balls, occasionally moistening hands as needed.

4. Working in batches, add 1-2 Tbs. olive oil to a skillet over medium heat and brown the meatballs adding more oil as necessary between batches. Add the browned meatballs to the simmering sauce as you brown them.

5. After all the meatballs have been added to the sauce, add a cup of sauce to the skillet and deglaze it scraping up the caramelized pieces of meat left in the skillet; add to your pot of sauce and meatballs.

6. Simmer meatballs in the sauce for at least 30 minutes or preferably an hour more.

Cook the Spaghetti and Serve:

• Cook spaghetti (1 lb. box for 4 people) in a large pot of boiling salted water, stirring occasionally, until al dente.

• Drain, reserving 1 cup pasta cooking liquid, and return pasta to pot over medium-low heat.

• Spoon reserved 1- 1 1/2 cups sauce over pasta and toss to coat. Add pasta cooking liquid, 1/4 cup at a time, as needed to loosen sauce and coat pasta.

• Divide pasta among plates and top with remaining sauce and meatballs.

• Sprinkle with remaining 1/4 cup Parmesan and 1/4 cup chopped parsley or fresh basil.

*Note: you can make the sauce a day ahead and refrigerate overnight. Bring to a simmer while you assemble and brown the meatballs.

For a good primer on the differences between styles of Italian tomato sauces, I recommend Lidia’s Italian Table by Lidia Bastianich, William Morrow,and Company, 1998.

Israeli Couscous with Apples, Cranberries, and Herbs →

This colorful, savory, refreshing couscous uses Israeli pearl couscous, red, chewy dried cranberries, fresh herbs, sweet/tart apple, and crunchy, slivered almonds, topped off with a wonderfully simple cider vinegar/maple syrup dressing. It is a perfect side dish for French Style Chicken. The recipe will serve 4 people easily with leftovers; double the recipe for more people.

4-6 servings

Ingredients:

Couscous:

• 1 tablespoon olive oil

• 1 cup Israeli couscous (or barley or orzo)

• 2+ cups low-sodium chicken broth

• 2 tablespoons chopped fresh flat-leaf parsley

• ¾ teaspoon chopped fresh rosemary leaves

• ½ teaspoon chopped fresh thyme leaves

• ½ medium green apple, diced

• 1/2 cup dried cranberries

• 1/4 cup slivered almonds, toasted, see Cook's Note

  
  Vinaigrette:

• 2 tablespoons apple cider vinegar

• 1 1/2 tablespoons maple syrup

• ¼ teaspoon kosher salt

• ¼ teaspoon freshly ground black pepper

• 2-3 tablespoons olive oil

  Directions:

  For the couscous:

1. In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes.

2. Add the chicken broth and bring to a boil. Simmer for 10 to 12 minutes stirring occasionally until the liquid has evaporated. When done, the couscous should be tender and slightly chewy, not crunchy. If you need to add more chicken broth to finish cooking the couscous, add 1/2 cup chicken broth at a time and cook until the couscous is tender.

3. Transfer the cooked couscous to a large bowl and set aside to cool.

4. Once the couscous has cooled a bit, add the parsley, rosemary, thyme, apple, and dried cranberries and mix gently.

Photo: c. foodblogchef 2019 - Israeli Couscous with Apples, Cranberries and Herbs

For the vinaigrette:

1. In a small bowl, combine the vinegar, maple syrup, salt, and pepper.

2. Whisk in the olive oil until smooth and emulsified.

3. Pour the vinaigrette over the couscous and toss to coat evenly.

4. Mix in the toasted almonds just before serving.

*Note: to toast the almonds, preheat the oven or toaster oven to 350 degrees F. Arrange the almonds in a single layer on a baking sheet. Bake for about 3-5 minutes or until golden brown. Monitor carefully to avoid burning. Cool completely before using.

Adapted from: https://www.foodnetwork.com/recipes/giada-de-laurentiis/israeli-couscous-with-apples-cranberries-and-herbs-recipe-1947611