Gail South

​​​​​​​​​​​Artichoke Pasta, Baked with Creamy Goat Cheese
Heat oven to 425 and bring a large post of heavily salted water to a boil. Cook pasta according to package directions until 3 min shy of al dente. Drain, reserving 3 c pasta water. Heat oil in large, oven-proof skillet over med. Cook scallion whites until softened, about 5 min, then add garlic and cook another 1 min. Stir in red pepper flakes 30 sec. Whisk in 1 1/2 c pasta water, cream cheese, and goat cheese, and simmer, whisking, until smooth. Stir in artichokes, 1 c fried onions, mozzarella, parsley, dill and scallion greens, cooked pasta and black pepper. Add more pasta water as necessary--pasta will soak up sauce as it bakes. Top w remaining fried onions and Parmesan. Bake until bubbly, 15-20 min. Serve drizzled w olive oil. You can reduce heat and add protein to dish before baking.

Pasta     1 lb fusilli or other short psta
EVOO     2 T
Scallions     1 bunch, thinly sliced
Garlic     4 fat cloves, thinly sliced
Red pepper flakes,    1/4 tsp
Cream cheese     8 oz cubed
Goat cheese     6 oz cubed
Artichokes     2  14 oz cans, drained and cut up
Fried onions     2 ccanned
Mozzarella cheese     6 oz shreddedParsley     1 c chopped
Dill     1 c chopped
​parmesan     1/2 c grated

B-L-T Pasta  Serves 2

Bring pot of salted water to boil. Mince garlic for bread crumbs in food processor. Add cubed bread and process until coarse. Heat oil in nonstick skillet over medium; add crumbs and toast until golden, 3-4 min, stirring often. Season w salt; set aside. Cook bacon for pasta in large nonstick skillet over medium hat until crisp. Remove w slotted spoon to paper towels. Pour off all but 1 T drippings. Caramelize tomatoes and sugar in drippings over medium heat. Cook until tomatoes begin to brown, 5 min. Add leeks; sauté until wilted, 3-4 min. Deglaze skillet with wine; simmer until liquid s nearly evaporated. Add broth, vinegar, and pepper flakes. Simmer until liquid is reduced by one third, about 5 min. Cook pasta in boiling water. Add spinach, thyme, and cooked bacon to the tomato mix. Transfer cooked pasta from cooking water to skillet. Toss to coat; season with salt. Divide pasta among plates and sprinkle w bread crumbs.

Garlic, 1 clove

Bread cubes, 1 c Italian

Olive oil, 1 tsp

Bacon, 2 strips, diced

Grape tomatoes, 1 c halved

Sugar, 1/2 tsp

Leeks, 1/2 c thinly sliced

Chicken broth, 1/2 c

Vinegar, 1 tsp red wine

Red pepper flakes, 1/4 tsp

Spaghetti (bucatini, if possible), 4 oz

Spinach, 1 c fresh

Thyme, 1/4 tsp minced fresh

Bulgar, Herbed  Serves 4

Combine bulgar and boiling water in large bowl and let stand 20 min. Fluff w fork and stir in herbs, oil, and s&p

Bulgar Wheat   0.75c

Water   1c boiling

Dill   0.25c chopped fresh

Tarragon  2T chopped

Chives   2T chopped fresh

Olive Oil1T

Bulgur w Leeks, Cranberries & Almonds  Serves 6

Melt butter in heavy large saucepan over med high. Add chopped leeks and sauté until very tender, 12 min. Add chicken broth and bring to boil. Stir in bulgur and boil 5 min. Add dried cranberries. Remove from heat, cover and let stand 15 min. Fluff w fork. Mix in sliced almonds. Season

Butter   6T

Leeks   3c chopped

Stock   5c canned chicken

Bulgar Wheat   3c

Cranberries   0.67c dried

Nuts, Almonds, sliced   0.67c toasted 

Cacio e Pepe    Serves  4

Toast peppercorns in a dry small skillet over moderately high heat, swirling skillet, until fragrant and peppercorns begin to jump, 2-3 min. Coarsely crush w a mortar and pestle or wrap in kitchen towel and press w bottom of heavy skillet. Cook spaghetti in large pot of boiling salted water until al dente. Fill large glass or ceramic bowl w hot water to warm bowl. Just before spaghetti is finished cooking drain bowl, but do not dry. Reserve 1/2 c pasta water then drain quickly in a colander (do not shake off excess water) and add to warm pasta bowl. Sprinkle 3/4 c cheese and 3 T cooking water evenly over spaghetti and toss quickly. If pasta seems dry, toss with some additional cooking water. Divide pasta among 4 plates, then sprinkle w pepper and 2 T cheese. Serve immediately w additional cheese on the side.

Pepper   1T corns

Pasta   0.75lb spaghetti

Cheese, Pecorino Romano   1 c very finely grated

Cheese, Parmigiano-Reggiano 1.5 c finely grated

Cacio e Pepe 2

Place finely grated Pecorino in medium bowl. Set colander in large bowl. Bring 2 qts water to boil. Add pasta and 1.5 tsp table salt; cook, stirring frequently, until al dente. Drain into colander, reserving 1.5 c cooking water. Return pasta to bowl. Slowly whisk 1 c reserved water into cheese until smooth. Whisk in cream, oil, and black pepper. Gradually pour cheese mix over pasta, tossing to coat. Let rest 1-2 min, tossing frequently, adjusting consistency w remaining water. Serve, passing coarsely grated Pecorino . 

Cheese, Pecorino Romano   4 oz grated finely

Cheese, Pecorino Romano   2 oz grated coarsely

Pasta, Spaghetti   1 lb

Heavy Cream   2 T

Olive Oil   2 tsp 

Caramelized Cabbage & Walnut Pasta

​¼cup olive oil
3tablespoon unsalted butter
2teaspoon cumin seeds
2leeks, white and tender green parts, thinly sliced into rings
4garlic cloves, finely chopped
2pounds finely sliced green cabbage
Kosher salt (Diamond Crystal)
1pound spaghetti or other long pasta
4ounces pecorino, grated, plus more for serving
2 to 3teaspoons freshly ground black pepper, plus more as needed
3 to 4tablespoons lemon juice (from 1 large lemon)
1to 1½ cups toasted walnuts, roughly chopped
Handful of chopped chives (optional)

Bacon (optional)

​Heat a large Dutch oven or pot over medium. Add the olive oil and butter. When the butter has melted, add cumin seeds and bloom for 15 seconds, then add the leeks, garlic, cabbage and 2 teaspoons salt, and stir for 3 to 4 minutes until wilted. Cover, reduce heat to medium-low and cook for 10 minutes without stirring. Check every few minutes to make sure the bottom is not burning. If needed, give it a stir. After 10 minutes, remove the lid from the cabbage and stir. Cover and cook for another 4 to 5 minutes, until it is supersweet and tender. Taste and season with kosher salt. Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions. When the pasta is ready, do not drain, but use tongs to drag the pasta out of its cooking water and straight into the pot with the cabbage. Add about 1 cup of pasta cooking water, along with the pecorino and the black pepper. Toss well to combine. Add lemon juice. Taste, adjusting seasonings with more salt, pepper or lemon, if needed. To serve, scatter with walnuts and finish with more pecorino and chopped chives, if using. Good with crumbled cooked bacon also.

Caramelized Garlic Risotto      Serves 6

Preheat oven to 350. Bring medium saucepan of water to boil. Add garlic and cook 30 sec. Drain. Repeat using fresh water. Drain. Transfer to baking sheet. Drizzle 1T oil over and toss to coat. Bake until golden, about 25 min. Cool. Peel & chop garlic. Melt butter w remaining 1T oil in heavy medium skillet over medium-low heat. Add onion and sauté 5 min. Add rice and stir 1 min. Add white wine and simmer until liquid is almost completely absorbed. Add chicken stock and simmer until rice is tender and mix is creamy, stirring frequently, about 30 min. Mix garlic and chives into risotto. Season w s&p.

Garlic   24 cloves unpeeled

Olive Oil   2T

Butter   3T unsalted

Onion   1 minced

Rice   1.5c arborio

Wine, White   0.5c

Stock   5c chicken

Chives   0.5c or green onions

Coconut Rice

Remove seeds from cardamom pods and discard pods. Grind seeds to powder. In medium saucepan w a tight fitting lid, melt butter over medium low heat. Add onion and cardamom and cook, stirring frequently, until translucent, about 5 min. Add rice and stir until grains are well coated w butter, about 1 min. Add cinnamon stick, coconut milk, 1.75 c water, salt and sugar. Stir well. Bring to a boil and immediately reduce heat to lowest setting. Cook, covered, for 25 min. Remove from heat and let stand 5 min. Fluff w fork. Garnish w shaved coconut.

Cardamom   6 pods, or .25 tsp ground

Butter   1T

Onion   0.5large yellow, finely chopped

Rice   1.25c (basmati or jasmine)

Cinnamon   1stick

Coconut Milk   0.75c unsweetened

Sugar   1tsp

Coconut fresh

Colcannon  Serves 10

Peel potatoes and cut into 1" pieces. In a saucepan cover the potatoes with salted water and simmer, covered for 15 min, or until tender. While potatoes are simmering, in a steamer set over boiling water, steam the cabbage for 5 min or until tender. Drain potatoes in colander, force them through a ricer or food mill into a bowl. Stir in cream, butter, cabbage and salt and pepper. Warm in oven if not hot. 

Potato   5lb russet (baking)

Cabbage   1 head, thinly sliced

Heavy Cream   2c

Butter   1 stick, unsalted, cut into bits & softened 

Couscous w Sauteed Cherry Tomatoes

​Heat a large saucepan over medium-high heat and add couscous. Toast, shaking or stirring often, until it colors very lightly and smells aromatic, like popcorn. Immediately add 2 qts water and salt to taste and boil 10 min, until couscous is al dente; it should not be mushy, and there should still be plenty of water in the pot. Drain through a strainer and rinse w cold water. Tap strainer against sink to drain well then return to pot. Cover pot w kitchen towel and return lid. Let sit for 10 min while you make the sauce. In a wide, heavy skillet, heat olive oil over med heat and add garlic. As soon as it begins to sizzle and smell fragrant (30 sec), add cherry tomatoes and turn heat up to medium-high. Add sugar, salt, and basil sprig and cook, stirring often, until tomatoes collapse and skins shrivel. Some of the pulp will be in the pan, and should thicken and caramelize slightly, but there should still be pulp inside the skins (5 min). Turn off heat and remove basil sprig. Season. Add couscous to pan, along with slivered basil, stir together and serve.

Couscous     1 1/3 c
Water     2 qts
Salt and pepper
Olive oil     2 T ev
Garlic     2 cloves, minced
Cherry tomatoes     1 lb (3 c) cut in half
Sugar     1/4 tsp
Basil     1 sprig, plus 2 T slivered

Crisp Oven-browned Potatoes

Preheat oven to 350 with rack in upper third. Butter a 3-4 qt shallow baking dish. Peel potatoes and slice 1/16th inch with mandoline. Toss with butter, oil, 1 tsp salt and 1/2 tsp pepper in large bowl. Transfer to dish and cover tightly with foil. Bake 20 min. Remove foil and increase oven to 450. Bake until top is browned and crisp, about 25 min more.

Potato 3 lb large Yukon Gold

Butter 0.5 s until crushed but still intact. Spray tops of potatoes generously w butter spray. Roast 25 min. Spray once more and broil on high 2-5 min ntil golden brown and crispy. Sprinkle w salt and pepper. Drizzle with butter and sprinkle w parsley.tick, melted

Olive Oil 3 T

Crispy Golden Smashed Potatoes
In lg saucepan, combine potatoes, 1 T salt, baking soda and enough water to cover by 2 inches. Cover; heat to boiling on high. Reduce heat to med-lo. Uncover and simmer 30 min or til tender. Drain well. Preheat oven to 450. Put 3 T of duck fat on large cookie sheet and put in oven til melted. Place each potato on cookie sheet and press with stiff wide spatula. Spray tops of potatoes generously w butter spray. Roast 25 min. Spray again with butter spray. Broil 2-5 min or until golden brown and crisp. Sprinkle w salt and arrange on serving platter. Drizzle w butter and sprinkle w parsley.
Small red potatoes (2")     2.5 lb

Baking soda  1/2 tsp
Butter spray
Butter     3 T melted
Parsley     chopped
​Duck Fat     3 T

Eggplant w Pasta

​Heat oven to 350 degrees. Set aside a large heatproof colander placed over a plate or bowl. Set aside a shallow 9-inch-by-12-inch baking dish. Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, about 6 to 8 minutes. Drain well, return to the pot, and add 1 cup tomato sauce, mixing well. Set aside.Place a large skillet over medium-high heat and add the oil. While the oil is heating, place the eggs, 1/4 teaspoon salt and 1 tablespoon water in a wide, shallow bowl, and beat with a fork until blended. Place the flour in another wide, shallow bowl. Dip each eggplant slice first in egg and then in flour, coating both sides. Working in batches, fry the slices until golden brown, about 2 minutes a side, then transfer to the colander for the oil to drain. Add oil as needed.Cover the bottom of the baking dish with about 1 cup tomato sauce. Arrange slightly overlapping slices of eggplant on the sauce to cover it completely. Sprinkle with 3 tablespoons of the cheese, and dot with additional tomato sauce. Add half the prepared, sauced pasta, spreading it evenly, and cover with remaining eggplant slices. Sprinkle again with 3 tablespoons of the cheese and dot with tomato sauce. Cover with remaining sauced pasta. Top with 3 tablespoons cheese and cover evenly with remaining tomato sauce, or up to 1 cup. Sprinkle with remaining 3 tablespoons cheese. Cover with foil, crimping it so it rests above the top layer without touching it. Bake until hot and bubbling, 30 to 50 minutes. Let it rest for a few minutes before cutting into squares for serving. Pass additional cheese separately.Yield: 6 to 8 servings.

Salt
1 pound penne or mezzani
4 1/2 cups Italian tomato sauce, heated
1/4 cup olive oil, or as needed
2 large eggs
1/2 cup flour
2 large firm eggplants, peeled and thinly sliced crosswise
3/4 cup grated Romano cheese, plus more for serving.

Farfalle con Zucchini Serves 4

Slice zucchini crosswise into .125 inch slices and toss in colander w salt. Let stand to drain 45 min. Pat dry. Cut basil into thin strips. Cook pasta until done and ladle out 1 c water. Drain pasta. Heat oil over moderately high heat and sauté zucchini, stirring, about 7 minutes. Reduce heat to low and stir in 1/2 basil. Stir in pasta and butter and gently toss till butter is melted. Stir in 1/2 c reserved pasta water and gently toss, adding more if necessary. Stir in cheese, remaining basil and s&p. Serve w additional cheese.

Zucchini   6 small

Salt   2 tsp

Basil2   c packed fresh

Pasta   1 lb farfalle

Olive Oil   0.25c

Butter   3T unsalted

Cheese, Parmesan   0.5c

Feta Pasta w Cherry Tomatoes

​Heat oven to 400 degrees. In a shallow 2-quart casserole or gratin dish, or an 11-by-7-inch baking dish, combine tomatoes, garlic, thyme, rosemary and 3/4 teaspoon salt. Toss with 1/4 cup of the olive oil to coat. Place the feta in the middle of the dish, and top with the remaining 1/4 cup olive oil. Sprinkle the black pepper and red-pepper flakes over everything. Bake for about 40 minutes, until the garlic has softened and the tomatoes have burst their skins.
Add the pasta to the pan in an even layer and sprinkle with remaining 3/4 teaspoon salt. Pour the boiling water on top. Using a wooden spoon or spatula, carefully submerge pasta. Cover tightly with foil and bake until pasta is al dente, 17 to 19 minutes. Remove from oven and let the pasta stand, covered, for 5 to 10 minutes to absorb the excess liquid.
Stir in basil until everything is well incorporated, and the tomatoes and cheese create a creamy sauce. When serving, top with more black pepper, oil and flaky sea salt.

​​2 pints cherry tomatoes
5 garlic cloves, peeled and left whole
5 thyme sprigs
2 rosemary sprigs
1 ½ teaspoons kosher salt
½ cup extra-virgin olive oil, plus more for serving
8 ounces feta
½ teaspoon black pepper, plus more for serving
 Pinch of red-pepper flakes
12 ounces short pasta, such as farfalle, campanelle, rotini or cavatappi
3 cups boiling water
1 cup torn basil leaves
 Flaky sea salt, for serving

Fettuccine al Limone  Serves 4

Put butter and cream in large skillet and turn on heat to high. When cream begins to boil, add lemon juice and stir thoroughly. Add grated peel. Continue stirring while you reduce cream to half original volume. Turn off heat. Cook pasta in boiling salted water to al dente. Drain, transfer to pan w lemon sauce, turn on heat to medium and toss thoroughly. Transfer to warm serving bowl. Add grated cheese, toss, and serve w additional cheese on the side.

Butter   6T

Heavy Cream   1c

Lemon Juice, Fresh   6T

Lemon Zest  grated from 4 lemons

Pasta   1lb

Cheese, Parmesan   0.5c, plus

Fettuccini Alfredo  Serves 4

Cook pasta & drain. Meanwhile, melt butter, add cream; heat. Pour over pasta; add cheeses; sprinkle w salt and pepper. Toss gently until pasta is coated w cheese.

Pasta, Fettuccini   1lb

Butter   0.5c, melted

Heavy Cream   0.5c

Cheese, Parmesan   0.5c, grated

Cheese, Swiss   0.25c, shredded

Fettuccini w Pecans, Smoked Chicken & Ricotta  Serves 4

Cook fettuccini until al dente. Drain and keep warm. Melt butter in heavy skillet over medium. Add onion, bell pepper and garlic and sauté until softened (5 min). Add remaining ingredients and bring to boil, stirring constantly. Add pasta. Season and serve.

Pasta   1lb

Butter   3T, unsalted

Onion   0.25c diced

Pepper   3T diced red

Garlic   2 tsp minced

Heavy Cream   1c

Nuts, Pecans   0.5c chopped toasted

Chicken   0.25lb smoked (or turkey) julienned

Cheese, Ricotta   0.25c

Cilantro   2T

Fettuccine w Prosciutto & Sage Cream

Cook pasta. Preheat large sauté pan on med 2-3 min. Place oil in pan, then add mushrooms; cook 2-3 min or until browned. Add chopped red peppers and chicken strips; cook 1-2 min to heat. Reduce heat to med-lo. Stir in broth and Alfredo sauce; simmer 3-4 min or until mix has thickened. Stir in pasta, Prosciutto and top w sage leaves that you have sautéed until crisp. 

Prosciutto   2 oz thinly sliced

Sage   10 leaves

Peppers, Red   0.67c roasted, chopped

Pasta, Fettucini   8oz

Olive Oil   2T

Mushrooms   12 oz fresh, sliced

Chicken   9oz cooked, diced

Stock   1.75c chicken

Sauce   1c Alfredo

Cheese, Parmesan   0.25c

French Fries, Creamy Caraway  Serves 4

Spread fries evenly on bottom of shallow 1.5 qt casserole. Sprinkle w 1 tsp salt. Bake in preheated 350 oven 15 min. While fries are heating, melt butter and blend in flour, remaining salt and mustard. Add milk and heat, stirring until smooth and thickened. Stir in seeds, onion, and sour cream, and pour over fries. Sprinkle w paprika and rosemary and put back in oven 15 min or until well heated.

Potato   1 lb pkg fz french fries

Salt   1.5tsp

Butter   1T

Flour   1T

Mustard   0.25tsp dried

Milk   1c

Caraway Seeds   1tsp

Onion   3T grated

Sour Cream   0.5c

Paprika

Rosemary   1tsp

Gnocchi, Pumpkin, Gluten-free, w Rosemary Brown Butter Sauce

​Put pumpkin in bowl and add flour and beaten egg. Mix to uniformity. Turn dough onot a cool floured surface and form a round disk. Divide into 6 equal slices (like cutting a pizza). Using floured hands, roll out each portion to the thickness of a finger and cut into 2-3 inch portions. Roll into an oval-sized gnocchi and set aside on floured tray or plate. Place gnocchi, in batches, into large pot of generously salted boiling water. When gnocchi floats to top, they are done. Take out and set aside. As gnocchi cooks, place rosemary in large skillet. over medium heat. Melt butter and cook until rosemary is brown and fragrant. Add creme fraiche and stir well. Salt to taste. Serve gnocchi wi butter.

Pumpkin puree     1.5 c

Gluten-free all purpose flour     1.5 c plus more for dusting

Egg     1 beaten

Butter 4 oz, melted

Rosemary     3 sprigs fresh

Creme fraiche     2 T

Gnocchi, Crispy w Burst Tomatoes & Mozzarella

Heat the broiler with a rack about 6 inches from the heat source. In a large (12-inch) skillet on the stovetop, heat enough olive oil to lightly coat the bottom of the pan (about 1 tablespoon) over medium-high. Add half the gnocchi to the pan, breaking up any that are stuck together. Cover with a lid or baking sheet and cook, undisturbed, until golden brown on one side, 2 to 4 minutes. Transfer to a medium bowl. Repeat with the remaining gnocchi and olive oil. Add the butter to the skillet and cook over medium-high, stirring often, until golden-brown and toasty, 1 to 2 minutes. Add the garlic, red-pepper flakes, 1½ teaspoons salt and a few grinds of pepper, reducing the heat slightly if necessary to avoid scorching. Add the tomatoes and 3 tablespoons water and cook, shaking the pan occasionally, until the tomatoes have softened and the liquid has slightly thickened, 4 to 6 minutes. Smash the tomatoes as they burst to help them along. Add the seared gnocchi and ¼ cup basil (if using), stir to coat, then shake into an even layer. Top with the mozzarella and drizzle lightly with olive oil. Broil until the cheese is melted and browned in spots, 2 to 4 minutes. Top with more basil, red-pepper flakes and black pepper as desired.

​2 tablespoons extra-virgin olive oil, plus more as needed
2 (12- to 18-ounce) packages shelf-stable or refrigerated potato gnocchi
¼ cup unsalted butter
4 garlic cloves, thinly sliced
¼ teaspoon red-pepper flakes, plus more for serving
Kosher salt and black pepper
2 pints small tomatoes, such as cherry, grape or Sungold
¼ cup thinly sliced or torn basil leaves (optional), plus more for serving
8 ounces fresh mozzarella, cut or torn into ½-inch pieces

​

Gratin Savoyard   Serves 4

Heat oven to 400. Rub inside of 1.5 qt. shallow baking dish w garlic. Grease dish w half butter. Dry potatoes on paper towels. Combine potatoes, 1 c of cheese, salt and pepper. Arrange in dish. Bring broth to boil. Pour over potatoes. Sprinkle w remaining cheese and dot w butter. Bake 40-45 min or until tender.

Garlic   1 clove, halved

Butter   4T

Cheese, Swiss   1.5c shredded

Stock   1can beef 

Potatoes   4 large, sliced

Green Rice w Toasted Pine Nuts   Serves 6

In large, heavy saucepan, heat oil over high heat. Add rice and salt and sauté for 3 min, stirring to coat evenly. Be careful not to burn the rice. Add boiling water, stir and cover tightly. Lower heat and cook 20 min. Turn off heat and let rice stand 5 min, covered. Chop cilantro and basil and stir them into the rice along w the pine nuts.

Vegetable Oil   2 tsp

Rice   2.5c

Water   4.5c, boiling

Cilantro   1.5c, fresh

Basil     .5c, fresh

Nuts, Pine   0.5c lightly toasted

Kartoffelpoffer  

Pare and grate potatoes. Drain well in sieve, pressing out excess liquid with spoon. Combine potatoes, onion, salt, pepper, baking powder and egg yolks in bowl. Beat whites until stiff in medium bowl; fold into potato mix. Heat oil in a large skillet until a small amount of butter sizzles when dropped into it. Drop batter by large spoonfuls into hot oil. Sauté pancakes until golden brown, turning once. Drain on paper toweling. Keep warm in oven turned to lowest setting until all are cooked. Serve w apple sauce.

Potato   6l arge baking

Onion   1lg, grated

Salt    1tsp

Pepper    0.5tsp

Baking Powder    0.5tsp

Egg   4 separated

Vegetable Oil 1c

Lasagna

Brown beef and sausage in oil w garlic and onion. Add tomatoes, tomato paste, wine, basil, oregano, salt and pepper, and fennel seed. Boil, then simmer, covered 2-3 hours. Cook pasta. Mix ricotta, eggs, parsley and nutmeg. Layer pasta, meat, ricotta mix, mozzarella and parmesan. Repeat, Bake 1 hr at 375. Let stand 15 min before serving.

Olive Oil   0.25c

Beef   1lb, ground

Sausage   0.5lb, sweet

Garlic   2 cloves

Onion   1 chopped

Tomato   2 lb Italian

Tomato Paste   6oz

Wine, Red   1c

Basil   1tsp

Oregano   1tsp

Fennel   1tsp seed

Pasta   1 lb Lasagna noodles

Cheese, Ricotta   1lb

Egg   2

Parsley   2T

Nutmeg

Cheese, Mozzarella   1lb, shredded

Cheese, Parmesan   0.67c

Lasagna, Wild Mushroom   Serves6

Combine dried cepes and water in saucepan. Simmer over medium till softened, about 30 min. Reduce to .5 c. Strain through cheesecloth, reserving liquid. Coarsely chop drained cepes. Set aside. Heat 1 tsp oil in large skillet. Add onions and garlic and cook until soft, about 7 min. Sauté chopped up fresh mushrooms until they release their liquid. Combine w porcinis. Stir in reduced broth. Simmer 15 min. Stir in thyme, salt and pepper. Preheat oven to 350. Stir ricotta, sage and salt to reserved onions. Brush inside of baking dish w remaining oil. Cover bottom w layer of noodles. Spread half ricotta mix over the noodles. Sprinkle w 1T parmesan. Cover w half mushroom mix. Repeat layers. Sprinkle w remaining Parmesan. Pour reduced broth over all. Cover w foil. Bake until tender, about 1 hr

Mushrooms, Cepes (Porcini)   4oz dried

Water   2c

Olive Oil   1.5tsp

Onion   2 peeled and minced

Garlic   2 cloves, peeled & minced

Mushrooms, Portobello   1.5lb fresh

Mushrooms   0.5lb, fresh, chopped

Thyme   2T minced

Salt/Pepper

Cheese, Ricotta   2c

Sage   1T fresh, minced

Pasta, Noodles   12 lasagna, parboiled

Cheese, Parmesan   1c

Lasagna, Asparagus, Leeks, & Wild Mushrooms

Melt 2 T butter in heavy large skillet over medium heat. Add leeks. Cook until wilted, stirring often, about 4 min. Transfer to medium bowl. Melt remaining 2 T butter in same skillet. Add asparagus, mushrooms and thyme. Sprinkle w salt and pepper. Saute until asparagus is crisp tender, stirring often about 4 min. Add to bowl w leeks and toss to mix. Add broth, cream, and bay leaf to same skillet and boil over high heat until slightly thickened, about 6 min. Sprinkle flour over and whisk to blend. Boil until sauce thickens, about 2 minutes. Remove from heat. Stir in nutmeg. Remove bay leaf. (Can be made up to this point up to 2 hours ahead and let stand at room temp) Preheat oven to 350. Spray 8x10 pan with non-stick spray. Place 1/5 of sauce in bottom of pan and top with three noodles. Scatter 1/4 of vegetables over, then 1/5 f sauce, then 1/5 of cheese. Repeat 3 more times, drizzling remaining sauce and extra cheese over top layer. Cover with foil and bake until noodles are tender, about 40 min. Uncover and bake until cheese begins to brown, about 8 min. Let stand at room temp 10 min before serving. 

Butter   4T

Leeks   2 medium, halved lengthwise, rinsed and sliced thinly

Asparagus   1 lb thick spears, cut on diagonal into 3/4" pieces

Mushrooms   8oz shitake, stems removed, coarsely chopped (or morels or other wild mushrooms)

Thyme   2 tsp chopped fresh

Heavy Cream   1.5c

Stock   3.5c chicken

Bay Leaves   1

Flour   3T

Pasta, Noodles   19-oz no-cook lasagna

Cheese, Parmesan   6oz grated

​Leek & Lemon Linguine

Cook pasta and drain, reserving 2 c pasta water. Meanwhile, heat oil in large deep skillet over medium. Add garlic and cook, stirring, until golden, 1-2 min. Using a slotted spoon, transfer to paper towel lined plate.  Add leeks to pan, season and cook, stirring occasionally, until tender, 6-8 min. Using a vegetable peeler, remove 4 strips of lemon zest. Thinly slice on a diagonal. Squeeze 2 T lemon juice into a small bowl and set aside. Add peas, whole parsley leaves and lemon zest to skillet along w 1 c pasta water and simmer gently 2 min. Add drained pasta, Parmesan, reserved garlic and s&p, tossing to combine. Toss w lemon juice, adding extra pasta water if necessary, Sprinkle w chopped parsley and serve w extra cheese.

Linguine     1 lb whole wheat

Olive Oil 2 T

Garlic     2 cloves, thinly sliced

Leeks     2 medium, white and green parts cut int half moons

Lemon     1

Peas     1 c frozen

Flat leaf parsley     1/2 c, divided in half, on half coarsely chopped

​Parmesan     1/2 c finely grated, plus more for passing

Linguine al Carouso Serves 4

In each of 4 heated bowls, combine 2 T ricotta, 2 tsp butter, 2T parmesan, 1T chives, and salt and pepper to taste. Cook and drain linguine and divide it among bowls. Toss and sprinkle w additional parmesan if desired.

Cheese, Ricotta   0.5c

Butter   8T, unsalted

Cheese, Parmesan   0.5c freshly grated

Chives   0.25c freshly chopped

Pasta   8 oz linguine

Olive Oil   2T

Linguine w Melted Onions & Cream
In a wide skillet w a lid, heat the butter and oil over medium heat. When melted, add the onions in batches, stirring to coat. Reduce the heat to very low, cover and cook, stirring often, until very soft and translucent, about 30 min. The onions may turn light gold, but they should not brown. Sprinkle w 1 tsp salt, cover and continue cooking until onions are golden and melting into a puree, 30-60 min more. In a microwave, heat the cream until warm, add the tomato paste, and stir until dissolved. Meanwhile, bring a large pot of water w 1 T salt to a boil over high heat for the pasta. When onions are cooked, stir the cream mix into the skillet along w ground black pepper. Cook, stirring, until the onion mix is slightly thickened, 2-3  min. Turn off heat. Add pasta to boiling water and cook until al dente, then drain and add to skillet w Parmesan cheese . Toss together. Serve immediately, sprinkling w parsley and more cheese.
Butter     4 T unsalted
​Olive oil     4 
Onions     4 large, spiralized
Heavy cream    1/2 c
Tomato paste     1T or more
Linguine     1 lb
Parmesan cheese     1/2 c +more
Parsley​

Macaroni & Cheese     Serves 8

Preheat oven to 400. In saucepan, melt 5 T butter/ In small bowl combine breadcrumbs, Parm, parsley, thyme and 1 tsp paprika. Toss w melted butter. In another saucepan, melt 8 T butter. Whisk in four, mustard, salt, nutmeg, remaining paprika and freshly ground black pepper until smooth. Cook over low heat 1-2 min or until mix smells toasty. Add buttermilk, whisking until smooth. Add garlic clove, return to simmer, and simmer 10 min. Remove from heat and whisk in crème fraiche. Reserving 1 c cheese, stir the rest of the cheese into the sauce until melted. Remove garlic clove. Place macaroni in baking dish, add cheese sauce, stirring to coat all pasta. Sprinkle w remaining cheese, top w breadcrumb mix and bake, uncovered about 20 min. 

Butter 13 o

Bread crumbs 4 T dry

Cheese, Parmesan 4 T grated

Parsley 2 T chopped

Thyme 1 T fresh

Paprika 1 T

Flour 0.5 c

Mustard 4 tsp dry

Salt 2 tsp

Nutmeg 0.5 tsp ground

Buttermilk 4.5 c

Crème Fraiche 1 c

Garlic 1 clove, peeled

Cheese 24 oz grated mixed Cheddar

Pasta, Macaroni 1 lb, cooked al dente

Macaroni & Cheese w Truffle Essence    serves 8

Preheat oven to 350. Bring water to a rapid boil w kosher salt. Add pasta to water and stir. Boil 5-6 min total (pasta should be slightly undercooked) Drain off all water and toss pasta w black truffle oil. Reserve. Combine shallots, bacon, garlic and olive oil in 4-qt pot and cook slowly 10 min over low heat. Add flour, raise heat to medium and cook 2 min, stirring constantly Temper in the heavy cream and bring to a boil. Simmer for 10 min on low. Add in herbs, salt and pepper, minced truffle and seasonings. Stir in 6 c extra sharp cheddar until smooth. Add in truffle-scented pasta and stir until evenly combined. Divide into individual shallow baking dishes or large casserole and top w pecans and shredded medium cheddar. Bake 10-45 min until bubbly and slightly browned on top. 

Salt, Kosher   6T

Pasta   16oz rigate penne

Truffle Oil   2T

Shallot   0.25c chopped

Bacon  6oz applewood smoked, minced

Garlic   2T minced

Olive Oil   0.25c

Flour   0.25c

Heavy Cream   3c

Basil   2T minced

Thyme   0.5tsp minced

Cheese, Cheddar   6c extra sharp

Cheese, Cheddar   2c smoked, medium

Nuts, Pecans   1c quarters

Truffles   1tsp minced in oil

Macaroni Swiss Casserole     Serves 6

Cook macaroni in salted boiling water; drain. Melt .25 c butter and blend in flour. Gradually add milk and cook, stirring, until thickened. Season to taste w salt and pepper. Alternate layers of pasta, nuts and shredded cheese in shallow 1.5 qt baking dish. Pour sauce over top. Arrange strips of cheese crosswise on casserole. Mix crumbs w 2T butter and sprinkle w seeds on top. Bake at 400 for 20 min.

Pasta, Macaroni   8oz

Butter

Flour    0.25c

Milk     2c

Nuts   1c unsalted (cashew), chopped

Cheese, Swiss   2c shredded

Cheese, Swiss   4slices, cut in strips

Crumbs, Bread   0.5c

Poppy Seeds   1T 

​

Mashed Roasted Potatoes

4 lb. Yukon Gold potatoes or large red potatoes
10 cloves garlic
1 lemon
2 cups whole milk
3 sprigs thyme/rosemary
2 tsp black peppercorns
3/4 cup butter 

1 tbsp salt

Preheat oven to 400°F. Place potatoes on a rimmed baking sheet or in a large baking dish and cover tightly with foil. Roast until very tender, 60-65 minutes. If using large red potatoes, reduce cook time to 50 minutes.
Using flat side of chef's knife, bruise or smash the garlic cloves. Using a vegetable peeler, remove a wide 3 inch strip of zest from lemon. Save lemon for other use.
Add garlic and lemon zest to a medium saucepan, then add milk, thyme, peppercorns, butter and kosher salt.
Bring mixture to a simmer over medium high heat, stirring occasionally so bottom doesn't scorch. When liquid comes to a simmer, remove from heat, cover pan, and let it sit for 30 minutes.
When potatoes are done roasting, use a small knife to remove skins, or leave skins on if you like (I like the roasted flavors they add).
Mash them in a large pot with a potato masher. Alternatively, pass potatoes through a ricer or food mill fitted with the fine disk into the pot (see Note 2).
Pour infused milk through a mesh sieve into pot with potatoes; discard solids. Place potato mixture over medium heat and stir until milk is incorporated into potatoes. Taste and season with more salt if needed.
Drizzle more melted butter on top before serving. Drizzle more melted butter on top before serving or cover and keep warm until ready to serve.

​

Miso Pasta, Creamy

Bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, until al dente. Reserve 1.5 cups pasta water, then drain pasta. Add butter, miso, and 1.25 c pasta water and whisk over medium heat until miso breaks down and liquid is uniform, 1-2 min.Add the pasta and cheese and cook, stirring vigorously with tongs until cheese is melted and sauce emulsifies. 

Kosher salt

Pasta     1 pound

Butter     6 T unsalted

Miso     3 T

Parmesan     4 oz (1 packed cup), grated

Orzo w Feta & Cherry Tomatoes  Serves 2

Heat .5 T oil over moderate heat and sauté pine nuts w salt to taste, stirring frequently, about 2 min. Transfer to paper towel to cool. Mince garlic and chop parsley. Quarter tomatoes and coarsely crumble feta. In large bowl, whisk together garlic, parsley, vinegar, remaining T oil, s&p. Add tomatoes and cheese and toss gently. Cook orzo in boiling water. Drain, rinse slightly and add to tomato mix, tossing just until combined. Serve topped w nuts

Pasta   0.5lb orzo

Olive Oil   1.5T

Nuts   0.33c pine

Garlic   1 small clove

Parsley   0.5c packed

Tomatoes, Cherry   6oz (.5 pint)

Cheese, Feta   0.25lb

Vinegar   1.5T

Orzo & Tomato Sauce w Feta

Bring a medium pot of salted water to a boil. Use a paring knife to make an  X at bottom of each tomato and remove woody core. Set a bowl of ice water next to stove. Once water boils, add tomatoes to pot and blanch 10 seconds, then plunge into ice water. Peel off skins and rough chop. Add orzo to pot and boil about 7 min until just shy of al dente. Strain and toss dry. Set large saute pan over medium-low and swirl in olive oil. Add cumin and toast until aromatic, 20 seconds. Add onion and cook until translucent, 3 min.  Stir in garlic, bay leaves, and paprika and cook until aromatic 1-2 min.Add tomatoes and simmer until soft and juices reduce slightly, 3-5 min. If pan looks dry, add a splash of water. Season to taste Stir in orzo and simmer until pasta is al dente, 2 min. Serve with crumbled feta and oregano on top. Finish with a generous drizzle of olive oil.

Tomatoes     3 pounds, as juicy as possible
EVOO     4 T plus extra for drizzling
Cumin Seeds     2 tsp crushed
Onion     1 large yellow, diced
Garlic     2 large cloves, finely grated
Chili Flakes      2 tsp
Bay Leaves     2
Paprika     2 tsp
Feta     7 oz
​Oregano     leaves from 8 sprigss

Pappardelle, Mushroom w Taleggio Cheese     Serves 4

Cook pasta in salted water until al dente. Drain, reserving 3/4 c cooking water. Heat 2T butter in skillet over high heat. Brown half the mushrooms, stirring occasionally, about 7 min; transfer to plate. Repeat w 2T butter and remaining mushrooms. Transfer to plate. Add shallots to skillet and cook until tender, about 5 min. Add mushrooms and wine; cook until wine is reduced by half, about 3 min. Add reserved cooking water; bring to boil. Swirl in remaining 4T butter. Season w s&p. Toss pasta w mushrooms, cheese and parsley until pasta is coated and cheese starts to melt.

Pappardelle 10 oz

Butter 1/4 lb, unsalted

Wild mushrooms 20 oz, sliced

Shallots 1/2 c finely chopped

White wine 1/3 c

Taleggio or Brie cheese 8 oz cubed

Parsley 2/3 c coarsely chopped flat leaf

Pasta alle Vongole    Serves 4

Heat 3 T oil in a deep 12" skillet over moderately high heat until hot but not smoking, then sauté pancetta, stirring occasionally, until golden, about 6 min. Add garlic and sauté, stirring until golden about 30 seconds. Stir in clams, clam juice, wine and chilies and boil, covered, until clams open, about 4-5 min (discard any that do not open after 6 min). If using whole chilies, remove with a slotted spoon and discard. While clams are cooking, cook pasta in a 6 qt pot of well-salted boiling water until al dente. Drain and add to clams and simmer, stirring 30 sec. Toss w parsley and drizzle w remaining 5 T oil.

Olive Oil   0.5c extra virgin

Bacon   6 oz thinly sliced pancetta, thinly stripped

Garlic   1 clove, thinly sliced

Clams   2lb Mahogany or NZ cockles

Clam Juice   1c

Wine, White   0.33c dry

Chili Peppers   4 small dried, or 1 tsp flakes

Pasta   14oz dried thin linguine

Parsley   0.25c chopped fresh

Pasta Carbonera     Serves 6

Cook pasta in boiling, salted water. Drain. Meanwhile, bring bacon and 1/2 c water to simmer over med heat in 10" skillet until water evaporates; then reduce heat until bacon is crisp. Add garlic and cook, stirring constantly, until fragrant, about 30 sec. Remove w slotted spoon to pepper toweling. Drain off all but 2T bacon fat from skillet.  Remove from heat and add vinegar. Beat eggs with cheese, heavy cream and seasonings. Toss butter w hot pasta until melted. Add sauce and toss.

Pasta   1lb spaghetti or tortellini

Bacon   0.5lb diced (pancetta, if available)

Egg   4

Marjoram   0.5tsp

Butter   4T

Cheese, Parmesan   1.25c, grated

Garlic   3 cloves, pressed (optional)

Vinegar   1 tsp white wine

Heavy Cream   2T

Pasta w Aglio e Olio

Adjust oven rack to lower-middle position, set large heatproof serving bowl on rack and heat to 200. Boil pasta w salt til al dente. Drain, reserving 1/3 c pasta water. Meanwhile, combine 3 T garlic, salt and 3T oil in heavy bottomed nonstick 10' skillet; cook over low, stirring constantly, until garlic foams and is sticky and straw-colored,10-12 min. Off heat, add remaining 1 T garlic, red pepper flakes, parsley and lemon juice and 2T pasta water to skillet and stir well to keep garlic from clumping. Transfer drained pasta to warm bowl; add remaining 3T olive oil and remaining cooking water and salt. Toss well to combine. Serve w parmesan if desired.  

Pasta, Spaghetti   1lb

Olive Oil   6T

Garlic   0.25c

Pepper Flakes, Red   0.75tsp

Lemon Juice, Fresh   2 tsp

Cheese, Parmesan   0.5c grated 

Pasta w Cherry Tomatoes, Garlic and Basil

Adjust oven rack to middle position; heat to 350. In small bowl, toss shallots w 1 tsp oil; set aside. In medium bowl, gently toss tomatoes w remaining oil, ½ tsp salt, pepper flakes, black pepper, sugar (optional), vinegar and garlic. Spread in even layer on rimmed baking sheet, scatter shallots over tomatoes; roast until edges of shallots begin to brown and tomato skins are slightly shriveled, 35-40 min. Do not stir during roasting. Remove and cool 5-10 min. Scrape sauce over cooked pasta. Add basil and toss to combine. Serve, passing cheese. 

Shallot      1 med, sliced thin

Olive Oil     ¼ c

Cherry Tomatoes     3 pints (2 lb) halved lengthwise

Red Pepper Flakes  ¼ tsp

Pepper     ¼ tsp

Sugar      1 1/2tsp

Balsamic vinegar     1 T

Garlic       3 lg cloves, sliced thin

Penne      lb, cooked

Basil       ¼ c chopped fresh

Parmesan Cheese 

Pasta w Burst Cherry Tomatoes & Mint

​Bring a large pot of heavily salted water to a boil. Add pasta and cook until 1 minute shy of al dente. Drain pasta, reserving ½ cup pasta cooking water. Meanwhile, heat a large skillet over medium-high heat for 15 seconds, then add the oil and heat until it thins out and easily coats the pan when swirled. Add pancetta and cook until it starts to render its fat, about 2 minutes. Add garlic, red pepper flakes and a large pinch of salt and pepper and cook until fragrant, about 2 minutes. Add tomatoes and cook until they burst, turn golden at the edges and shrivel up slightly, about 5 to 8 minutes.  Add pasta to pan and toss with tomato-pancetta mixture; if the mixture looks dry add a little pasta cooking water a few tablespoons at a time. Cook over high heat until the pasta finishes cooking in the sauce. Add the butter and toss until it melts and coats everything. Divide pasta among warmed pasta bowls. Garnish with dollops of ricotta if desired, and top with a generous mound of fresh mint and scallions. Drizzle with olive oil and sprinkle with sea salt and more pepper before serving.

​​1pound fusilli pasta
1tablespoon extra-virgin olive oil, more for drizzling
6ounces pancetta, preferably thick cut, diced
6garlic cloves, smashed and peeled
Pinch of red pepper flakes
Fine sea salt and black pepper, as needed
1quart cherry or grape tomatoes, halved
3tablespoons butter
Fresh ricotta cheese, for serving (optional)
3cups whole mint leaves, torn
4scallions, preferably red scallions for color, thinly sliced
Flaky sea salt, to finish

Pasta w Creamy Tomato Sauce

Melt butter in medium saucepan over medium heat. Add prosciutto, onion, bay leaf, pepper flakes, and .25 tsp salt; cook, stirring occasionally, until onion is very soft and beginning to turn light gold, 8-12 min. Increase heat to medium high, add garlic, and cook until fragrant, about 30 sec. Stir in tomato paste and sun-dried tomatoes and cook, stirring constantly, until slightly darkened, 1-2 min. Add .25 c wine and cook, stirring frequently, until liquid has evaporated, 1-2 min. Add 2 c crushed tomatoes and bring to simmer. Reduce heat to low, partially cover, and cook, stirring occasionally, until sauce is thickened (spoon should leave trail when dragged through sauce), 25-30 min. Meanwhile, bring 4 qts water to boil. Add pasta and 1T salt and cook until al dente. Reserve 1/2 c cooking water; drain pasta and transfer back to cooking pot. Remove bay leaf from sauce and discard. Stir cream, remaining 2 T crushed tomatoes, and remaining 2T wine into sauce, season to taste. Add sauce to cooked pasta, adjusting consistency w up to 1/2 c cooking water. Stir in basil and serve immediately, passing Parmesan separately.

Butter 3 T unsalted

Prosciutto 1 oz, minced (2 T)

Onion 1 small, diced

Bay Leaves 1 

Pepper Flakes, Red pinch

Garlic 3 cloves, minced

Tomato Paste 2 T

Tomatoes, Sun-dried 2 oz, oil packed, rinsed, dried, and chopped

Wine, White 0.25 c + 2 T

Tomato 2 c + 2 T crushed (from 28 oz can)

Pasta 1 lb penne, ziti, or fusillli

Heavy Cream 0.5 c

Basil 0.25 c chopped fresh

Pasta w Gorgonzola Cream Sauce  Serves 2

Mix cornstarch w 1T of buttermilk to make smooth paste. In heavy-bottomed saucepan, combine mix, remaining buttermilk, Gorgonzola and nutmeg. Cook over medium heat, stirring almost constantly to melt cheese and thicken mix. Just as mix begins to thicken, stir in peas and cook just long enough to heat through. Stir in walnuts and serve over pasta w parmesan on side.

Cornstarch   1T

Buttermilk   1c

Cheese, Gorgonzola   2T

Nutmeg

Pasta   8oz thin

Peas0.5c

Nuts, Walnuts   0.5c toasted

Cheese, Parmesan 

Pasta w Gorgonzola Cream Sauce #2  Serves 4

Melt butter in saucepan over low heat. Add cream and cheese and cook until cheese melts completely, stirring continuously. Season. Cook penne in boiling water until al dente. Drain and toss with cream sauce. Serve garnished w toasted nuts and nutmeg.

Butter   0.25c, unsalted

Heavy Cream    .75c

Cheese, Gorgonzola   0.25lb

Pasta, Penne   1lb

Nuts, Walnuts   0.5c toasted

Nutmeg

Pasta w Pea & Mint Pesto

Bring a large saucepan of lightly salted water to a boil. Add pasta and cook. Drain, reserving about 1/2 c of the water, the return pasta to pan. Meanwhile, in food processor, combine 1.5 c peas, cheese, nuts mint, chives, olive oil, garlic, porcini powder, and lemon juice. Process until smooth, about 30 sec,. Taste and season. Add pesto and remaining peas to cooked pasta and toss to coat, add in some of the reserved water if necessary. Serve hot or at room temp.

Pasta 1 lb ziti or penne

Peas 2 c, thawed if frozen

Cheese, Parmesan 0.5 c grated

Mint 2 T chopped

Chives 1 T chopped

Olive Oil 0.33 c

Lemon Juice, Fresh 1 tsp

Garlic 2 cloves, minced

Nuts, Pine 0.5 c

Porcini Flour 1 T

Pasta, Creamy Green  Serves 6

Cook spaghetti. Fry bacon, reserving 2 T fat. In blender, combine ricotta, 2T bacon fat, olive oil, garlic, spinach and butter. Toss w pasta, sprinkle w crumbled bacon, and top w parmesan.

Pasta, Spaghetti  1 lb thin

Spinach  2pkg

Bacon   10slices

Cheese, Ricotta   1lb'

Olive Oil   2T

Garlic   1 lg cloves, pressed

Butter   2T

Cheese, Parmesan

Polenta

Bring about 2” of water to boil in bottom of double boiler; reduce to simmer and maintain throughout cooking process. Set top of double boiler on, and add 4 c water. Add 1 tsp salt, then gradually sprinkle 1 c medium-grind cornmeal into water, whisking constantly (you can use a funnel to add meal gradually). Cover and cook until polenta is very soft and smooth, 1 ¼ to 1 ½ hours, stirring every 10-15 min. Once cooked, it can be covered and saved up to 4 hours, adding a little water if necessary. Add butter and cheese if desired. (Alternative method, if taste of olive oil is OK: Heat 1 T olive oil over medium heat. Add cornmeal and stir for about 1 min. Then add water and whisk as it comes to a boil. Once it simmers, cover and lower the heat. It will be done in about 20 min.)

Potato & Parsnip Puree, Country Style  Serves 4

Peel and quarter potatoes; trim and scrape parsnips and slice them crosswise. Peel and slice onion. Combine w garlic in large saucepan. Add water to cover and salt to taste. Bring to a boil and cook about 12 min, or until tender. Drain. Return to saucepan. Add cream and butter. Using a potato masher, mash until coarse. Add seasonings and blend thoroughly.

Potato   4r usset (1.5 lb)

Parsnips   2(.5 lb)

Onion   1lg

Garlic   2 cloves, peeled

Heavy Cream   0.5c

Butter   3T, unsalted

Nutmeg

Salt/Pepper

Chives 

Potato (Grated) Casserole  Serves 6

Put everything in blender, liquids first, potatoes last. Blend on high just until all potatoes are grated. DO NOT OVERBLEND. Pour into greased casserole dish. Bake at 375 for 35-40 min or until knife tests clean.

Potato   3 cubed

Milk   0.5c

Egg   3

Salt/Pepper

Cheese   1c cubed

Butter   2T

Onion   0.5 small, cut up 

Potato Baskets

Heavily grease 6 6oz custard cups. Mix potato sticks w whites. Press mix into cups as a lining and bake at 375 for 20-30 min. When cool, remove and fill.Potato3cans (1.75 oz) sticksEgg White3beatenPotato CoinsCut a round of parchment paper to fit just inside a 12" heavy skillet and butter one side. Slice potatoes 1/8 inch thick with slicer or mandoline. Arrange in skillet. Add water, salt and pepper. Dot top with butter. Cover with parchment buttered side down, and briskly simmer until most of the liquid has evaporated, 30-35 minutes. Serve sprinkled with parsley.

Butter 0.75 stick

Parsley 3 T finely chopped

Potato 2 ;b fingerling or Yukon gold

Water 2 c

Potato Casserole w Bacon & Caramelized Onion  Serves 6-8

Adjust oven rack to lower-middle position and heat to 425. Grease 13 x 9 baking dish. Cook bacon in medium saucepan over med-lo heat until crisp, 10-13 min. Transfer to paper towels. Remove and discard all but 1T fat. Return pan to medium and add onion and 1/4 tsp salt.; cook, stirring frequently, until onion is soft and golden brown, about 15 min, adjusting heat and adding water 1T at a time in needed. Transfer to large bowl; add bacon, thyme, s&p. Add broths to now empty saucepan and bring to simmer over med-hi heat,scraping bottom of pan. Slice potatoes 1/8 inch thick. Transfer to bowl w onion mix and toss. Transfer to prepared baking dish. Firmly press down to compress into even layer. Carefully pour the broth over top. Dot w butter. Bake, uncovered, until potatoes are tender and golden brown on edges and most of liquid has been absorbed, 45-55 min. Let stand on wire rack 20 min before cutting and serving.

Bacon, 3 slices thick-cut in 1/2" pieces

Onion 1 large, halved and sliced thin

Thyme 2 tsp fresh, chopped

Broth, chicken, 1.25 c

Broth, beef, 1.25c

Potatoes, Yukon Gold 3 lb

Butter, unsalted, 2T

Potato Casserole, Creamy  Serves  6

Preheat oven to 325. Place cheese in medium bowl and cream w wooden spoon till smooth. Blend in egg, then add parsley and nutmeg. Beat in oil, a little at a time, then blend in heavy cream and onion, mixing well. Set aside. In bowl, pour cheese mix over cooked and sliced potatoes, tossing gently to coat. Turn mix into lightly buttered 1.5 qt casserole. Sprinkle top w paprika. Bake in preheated oven 30 minutes, until heated through and top is lightly browned. Serve garnished w ripe black olives.

Cream Cheese   8oz

Egg   1

Parsley   1T

Vegetable Oil   0.25c

Heavy Cream   1c

Onion   0.5c minced

Potato   6 med white, cooked & sliced

Paprika 

Potato Gratin in Garlic Cream  Serves 12

Cut off and discard pointed tip of bulb. Place bulb on piece of foil and fold to seal. Bake at 400 for 1 hour. Cool. Squeeze pulp into a large bowl; stir in cream. Whisk in flour. Set aside. Layer half of potatoes in lightly greased 13x9 inch baking dish. Sprinkle w 1 tsp salt, 1 tsp pepper, 1/4 tsp nutmeg and half of cheese. Repeat procedure w remaining ingredients except cheese. Place baking dish on a jellyroll pan. Pour whipping cream mix over potatoes. Bake, covered, at 400 for 30 min. Remove cover; sprinkle w half of cheese. Bake 30 more minutes. Let stand 15 min before serving.

Garlic   1 full bulb

Heavy Cream   1qt

Flour   0.75c

Potato   3 lb new in 1/4" slices

Salt   2 tsp

Pepper   2 tsp

Nutmeg   0.5tsp

Cheese, Parmesan   6 oz grated 

Potato Salad, German  Serves 2

Boil potatoes. Slice. Fry bacon. Drain & crumble. Sauté onion in fat. Blend in flour, sugar, salt, celery seeds, and pepper. Cook till smooth. Add water and vinegar. Boil, stirring, 1 min. Stir in potatoes and bacon. Serve hot.

Potato   2

Bacon   3 slices

Onion   0.33c

Flour   1T

Sugar   2 tsp

Salt/Pepper

Celery Seeds   0.25tsp

Water   0.33c

Vinegar   3T 

Potato Skins, Spicy

Bake potatoes at 425 for 1 hr. Cool slightly and cut into wedges. Scrape out pulp. Place skins, skin side down, on baking sheet and brush lightly w melted butter. Return to oven and bake another 10 min until crispy. Combine remaining ingredients and spread over skins. Broil 4" from heat for 2-3 min.

Potato   4 baking

Butter

Mayonnaise   0.5c

Cheese, Parmesan   2T

Onion   2 tsp grated 

Potatoes Gratin & Asparagus  Serves 6

Preheat oven to 375. Butter an 8 cup shallow baking dish w 1T of the butter. Combine potatoes, garlic, milk and cream in heavy saucepan. Bring to a simmer and cook for 30 min. Season w salt and pepper. Spoon half mix in baking dish. Scatter asparagus over and top w remaining mix. Dot w remaining butter and sprinkle w cheese. Bake 45 min or until golden.

Butter   3T, unsalted

Potato   2lb boiling, peeled & sliced

Milk   2.5c

Garlic   4  cloves, peeled and crushed

Heavy Cream   1c

Asparagus   0.5lb, in 4" pieces

Cheese, Parmesan   4T 

Potatoes, Roasted New w Garlic & Tamarind

​​1 ½ pounds yellow new potatoes, about 1 to 1 1/2 inches in width
 Kosher salt
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
2 tablespoons unsalted butter, melted
2 garlic cloves, peeled and grated
2 tablespoons tamarind paste (not concentrate)
1 tablespoon date syrup, honey or maple syrup
1 teaspoon lime juice
1 medium shallot, peeled and minced
2 scallions, white and green parts thinly sliced
2 tablespoons chopped cilantro
1 green chile, such as a serrano or Thai chile, minced (optional)

​​Heat oven to 425 degrees and place a rack in the top third of the oven.
Scrub the potatoes under running water to remove any grit or dirt. Slice the potatoes in half lengthwise and place them in a medium saucepan. Fill the saucepan with enough water to cover them by 1 inch. Stir in 1 teaspoon salt and bring the water to a boil over medium-high heat. Boil for another 6 minutes until easily pierced with a sharp knife but still firm.
Drain the water and place the potatoes in a large mixing bowl. Season with salt. Drizzle the oil and sprinkle the cumin over the potatoes, and toss to coat well. In a roasting pan or baking sheet lined with aluminum foil, spread the potatoes out, cut-side up. Roast on the upper rack of the oven, flipping halfway through roasting, until they turn golden brown and crispy, about 35 minutes.
As the potatoes cook, mix the butter and garlic in a small bowl. Two or three minutes before the potatoes are done, pour the butter-garlic mixture over the potatoes and turn off the oven. Return the pan to the oven to cook in the residual heat for 2 to 3 minutes, being careful not to let the garlic burn. Remove the pan from the oven, and transfer the potatoes to a serving bowl.
In a small bowl, mix the tamarind paste, date syrup and lime juice. When ready to serve, pour the mixture over the potatoes and toss to coat well. Top with the shallots, scallions, cilantro and green chile, if using. Serve warm.

Potatoes Sautéed in Red Pepper Oil

In medium saucepan, cover potatoes w water, boil 20 min or until tender. Sauté garlic in oil over medium heat in large skillet for 2 minutes. Add dried red peppers and red bell pepper slices. Sauté 3-5 min until bell pepper is tender. Add potatoes to skillet and stir gently to heat and coat w oil. Serve sprinkled w scallions.

Potato   1.5lb small red

Garlic   1 clove, chopped

Pepper Flakes, Red   0.5tsp, crushed

Pepper   1med red bell, seeded and sliced

Onions, Green   1T chopped 

Potatoes w Vinegar & Sea Salt  Serves 8

Cover potatoes w salted cold water by 1 inch in a 4-quart pot and simmer until just tender, about 10 min. (They will continue to cook after draining; do not overcook or they will break apart.) Drain and rinse under cold water. While still warm, gently toss w vinegar and salt. Cool to room temp, stirring occasionally, and gently toss w oil.

Potato   3 lb small boiling

Vinegar   2.5T tarragon

Salt   flaked or fine sea salt to taste

Olive Oil   1.5T extra virgin 

Potatoes, Braised Red    Serves 4-6

Arrange potatoes in single layer, cut side down, in 12” non-stick skillet. Add water, butter, garlic, thyme and salt and bring to simmer over medium-high heat. Reduce to medium, cover and simmer until potatoes are just tender, about 15 min. Remove lid and use slotted spoon to transfer garlic to small bowl. Discard thyme. Increase heat to medium high and vigorously simmer, swirling pan occasionally, until water evaporates and butter starts to sizzle, 15-20 min. When cool enough to handle, smash garlic and stir in lemon juice and pepper. Continue to cook potatoes, swirling pan frequently, until butter browns and cut sides of potatoes turn spotty brown, 4-6 min. Off heat, add garlic mix and chives and toss thoroughly. Serve immediately.

Potatoes   1 ½ pounds small red unpeeled, halved

Water   2c

Butter   3 T unsalted

Garlic   3 cloves, peeled

Thyme   3 springs fresh

Salt   ¾ tsp

Lemon juice   1 tsp

Pepper   ¼ tsp

Chives   2 T 

Potatoes, Creamy Gruyere  Serves 4

Preheat oven to 350. Peel potatoes and cut across into .125" slices. Arrange half of the potato slices in slightly overlapping layers in deep dish pie plate, etc. Sprinkle w salt and pepper to taste. Dot w half the butter pieces. Repeat layers. Pour the cream over the potatoes. Bake until tender, 45 min. Remove from oven and preheat broiler. Sprinkle cheese over potatoes and broil until melted and lightly browned.

Potato     4med baking

Butter   1.5tsp unsalted

Heavy Cream   1.5c

Cheese   1c Gruyere 

Potatoes, Gene's

Melt butter in bottom of baking dish. Shake remaining ingredients in bag. Bake 1 hr. at 375, turning after 30 min.

Potato 6 sliced

Butter 0.5 c

Cheese, Parmesan 0.25c

Flour 0.25 c

Salt

Pepper 

Potatoes, Goat Cheese Scalloped w Chive Blossoms  Serves 8

Preheat oven to 350. Peel potatoes and cut into 1/8" slices. Keep slices in a large bowl of cold water while making sauce. Cook shallots in butter in a small skillet over moderately low heat, stirring, until softened. Transfer to a blender and puree w milk, cream, cheese, kosher salt to taste and pepper. Drain potatoes in a large coriander and pat dry. Arrange in a buttered 3-quart shallow baking dish in 3 layers, pouring some of the sauce over each layer (use all of sauce) and putting best potato slices on top layer. Bake, covered w foil, in lower third of oven. Remove foil after 45 min and continue to bake until potatoes are tender, 35-40 min more. If desired, briefly broil potatoes under preheated broiler until top is golden. Garnish w fresh chive blossoms.(Note: dish may be assembled 1 day ahead and chilled, covered. Bring to room temp before baking.)

Potato   3lb yellow

Shallot     2 chopped

Butter   2T unsalted

Milk   1c

Heavy Cream   1c

Cheese, Goat (Chevre)   8oz soft

Salt   1.5-2 tsp Kosher

Pepper

Chive Blossoms 

Potatoes, Janet's  Serves 8

Cook potatoes in salted water 20-30 min, till tender. Rice, then mash till smooth. Add cream cheese, .5 c butter, garlic salt, pepper and salt to taste. Mix. Gradually add heavy cream. Turn into buttered baking dish. Bake at once or cover with foil and refrigerate over night. Dot top w remaining .25 c butter and sprinkle w paprika. Bake at 325 for 30 min. Increase heat to 375 and bake another 30 min.  (Note: potatoes may be baked at 425, individually wrapped in foil and pricked, 1-1.25 hours, then peeled while still hot)

Potato   5lb, pared

Cream Cheese   6oz, w chives

Butter   0.75c

Garlic   3cloves, roasted

Heavy Cream   2c

Paprika 

Potatoes, Mashed Caramelized Onion  Serves 8

In sauté pan over medium high heat melt butter and olive oil. Add onions and cook until translucent. Reduce heat to low and let cook until caramelized, about 1/2 hour. Remove from heat. Put potatoes in a large pot w cold water to cover. Bring to a boil. Add pinch of salt and boil until tender, about 15 min. Drain well. Put through ricer. Slowly add cream, stirring constantly until potatoes are creamy, not soupy. Min in onions. Add salt and white pepper.

Butter   4

Olive Oil   2T

Onion   2    red, thinly sliced

Potato    4 lb Yukon Gold, peeled & quartered

Heavy Cream   1.5c, heated 

Potatoes, Mashed w Parsley & Walnut Pesto

Combine parsley, walnuts and garlic in food processor and process until finely minced. Slowly add .25 c oil and process until smooth. Set aside. Cut potatoes in large, uniform cubes and boil in salted water until tender; about 20 min. Drain and rice, mixing w cream and remaining olive oil. Season. To serve, either stir in pesto so it blends uniformly or creates a streaky marbleized effect.

Parsley   1 c, Italian

Nuts, Walnuts   2T, lightly toasted

Garlic  2 large cloves

Olive Oil   0.33c

Potato   3lb, boiling, peeled

Heavy Cream   0.5c, warmed

Potatoes, Mashed--Garlic Roasted  Serves 6

Preheat oven to 450. Place garlic on pie pan and drizzle w oil. Season w salt and pepper. Place in oven and roast for 35-40 min, until tender and golden. Remove from oven and cool. Squeeze cloves from head and place in small bowl. Mash w fork till smooth. Place potatoes in pot of salted water and bring to boil. Reduce heat to simmer and cook potatoes until fork tender, 12-15 min. Remove pan from heat and drain. Place potatoes back in pot and return to heat. Add garlic and butter. Using a hand-held masher, mash butter and garlic into potatoes. Add cream to desired smoothness. Season to taste.

Garlic   3 HEADS, split in half

Olive Oil   3T

Potato   2l b, peeled and diced

Butter   0.5c (1 stick)

Heavy Cream   0.5- .75 c

Potatoes, Roasted w Caramelized Garlic  Serves 4

Preheat oven to 425. Put 2T oil in bottom of 9X13 inch baking dish and heat in oven for 5 min. Add potatoes, tossing to coat them. Roast, turning occasionally, for 30-35 min or until tender. While they are baking, prepare garlic. In small skillet, heat 2T oil, add garlic. Cover pan and cook over very low heat 5-8 min until tender. Sprinkle w sugar and stir until garlic is golden. Add vinegar, wine and basil. Simmer 2 min. Spoon over roasted potatoes. Sprinkle w pepper and parsley.Potato6-8 boiling, unpeeled, in 1" chunks

Olive Oil   4T

Garlic   16-18 cloves, peeled & sliced

Sugar  1 T

Vinegar   0.25c Balsamic

Wine, White   2T

Basil   0.33c fresh, chopped

Parsley   1T fresh

Potatoes, Roasted, Smashed

Adjust oven racks to top and bottom positions and heat oven to 500. Arrange potatoes on rimmed baking sheet, pout 3/4 c water into baking sheet, and wrap tightly w aluminum foil. Cook on bottom rack until paring knife or skewer slips in and out of potatoes easily, 25-30 min. Remove foil and cool 10 min. If any water remains, blot dry. Drizzle 3 T oil over potatoes and roll to coat. Space evenly on baking sheet and place second baking sheet on tip; press down firmly, flattening potatoes until 1/3 to 1/2-inch thick. Sprinkle w thyme leaves and season generously w s&p; drizzle with remaining 3 T oil. Roast on top rack 15 min. Transfer to bottom rack and continue to roast until well browned, 20-30 min longer. 

Potato   2 lb small (1.5-2") Red Bliss

Olive Oil   6T

Thyme   1 tsp chopped fresh

Potatoes, Scalloped   Serves 6

Blend soup, milk, pepper. In buttered 1.5 qt casserole, alternate layers of potatoes, onion, sauce, cheese. Dot w butter; sprinkle w paprika. Cover. Bake at 375 for 1 hr. Uncover. Bake 15 min more.

Soup   1can cream of celery

Milk   0.5c

Pepper

Potato   4c thinly sliced

Onion   1 small, thinly sliced

Cheese, Cheddar   1c shredded

Butter   1T

Paprika 

Potatoes, Scalloped 2   Serves 4

In heavy saucepan, melt 4 T butter. Stir in flour, parsley, salt, thyme and pepper until smooth. Gradually add milk; bring to boil. Cook and stir for 2 min. Combine ham, half of cheese, onion, and potatoes; place half of mix in greased 2 ½ qt. baking dish. Top w half the sauce; repeat layers. Cover and bake at 375 for 65-75 minutes, or until potatoes are almost tender. Cover with panko. Dot with remaining butter and remaining cheese. Bake, uncovered 15-20 minutes longer or until potatoes are tender.

Butter   6 T

Parsley   1 tsp dried

Flour   ¼ c all purpose

Salt   1 tsp

Thyme   ½ tsp dried

Pepper  ¼ tsp

Milk   3 c 2%

Potatoes   6 c thinly sliced

Ham   1 ½ c chopped, cooked

Onion   1 small grated

Cheese   2 c grated

Panko   1 c  

Potatoes, Sliced Baked  Serves 4

Scrub and rinse potatoes and cut into thin slices, but not all the way through. Use a handle of a spoon to prevent knife from cutting all the way. Put in baking dish and fan them open slightly. Sprinkle w salt and drizzle w butter. Sprinkle w herbs. Bake at 425 for 50 min. Remove from oven and sprinkle w cheese. Bake another 10-15 min.

Potato    4med

Butter    2-3 T melted

Herbs    2-3 T chopped fresh

Cheese, Cheddar   4T grated

Cheese, Parmesan   1.5T

Fried Ravioli**

Dip ravioli in buttermilk. Add about a dessertspoon of oil to breadcrumbs, then press ravioli into it. 2. Put breaded ravioli into Gotham Air Crisper Tray and cook at 350 degrees for about 10 – 12 minutes or until golden brown.
1 jar Marinara sauce, store bought

1 box cheese ravioli, store-bought or meat ravioli

olive oil

2 cups Italian-style bread crumbs

1 cup buttermilk

¼ cup Parmesan cheese

Ravioli, Pea & Parmesan Wonton

Puree cooked peas in food processor. Stir in cheese, mint and s&p. Put a rounded tsp filling in center of a wonton. Lightly brush edge with water, then place a second wonton on tip and seal, pressing out any trapped air. Repeat with remaining wrappers and filling, keeping ravioli covered as you work. Boil in 2 batches in a pasta pot of boiling salted water until tender, 2-3 minutes per batch, removing with a slotted spoon. Drizzle with butter and sprinkle w cheese and pepper.

Peas     2.67 c

Cheese, Parmesan 0.33 c grated

Mint 2 tsp chopped

Wonton wrappers 64 

Butter 0.75 stick, unsalted, melted

Rice w Pasta (Arroz con Fideos)    Serves 4

Heat oil in 2-3 qt heavy saucepan over moderately high heat until hot but not smoking, then sauté pasta, stirring constantly, until browned 3-4 min. Add rice and sauté, stirring, until coated w oil. Stir in scallion and garlic, then sauté, stirring, until garlic is golden, about 1 min. Add water and salt and bring to boil. Reduce heat to low and cook, covered, until water is absorbed, about 15 min. Remove from heat and fluff w fork, then let stand, covered, 5 min.Olive Oil2.5TPasta0.5c capellini or angle hair, broken into small pieces

Rice   1c

Onions, Green   0.25c minced

Garlic    2 cloves minced

Water    2c

Salt    1tsp

Rice, Basmati

Put 2 c of unrinsed basmati rice and 3 c cold water in 3 qt microwave safe dish. Cook on high, uncovered 15 min or until steam holes appear. Cover and cook on high 5 min more. Let stand, covered, 5 min and fluff w forkRice, Boiled for SaladBring 4 qts water to boil in large pot. Meanwhile, heat med skillet over med heat until hot, about 3 min. Add rice and toast, stirring frequently, until faintly fragrant and some grains appear opaque. Add salt to water and stir in toasted rice. Return to boil and cook, uncovered, until rice is tender, 8-10 min for long-grain rice, 15 for basmati. Meanwhile, line rimmed baking sheet with foil or parchment. Drain rice in large fine-mesh strainer, spread on prepared sheet. Cool. Use light touch on oil and vinegar. 

Rice   1.5c long-grained or basmati

Salt    1.5tsp  

Rice, Sticky

As soon as the rice is finished cooking, place a double thickness of paper towels between lid and pot. If this doesn't work, rinse well w warm water. Rice Tabbouleh  Serves 6Bring 2.5 c water w 1/2 tsp salt to a boil in a 2- to 3- quart saucepan, then stir in wild rice and cook over low heat, covered, until rice is tender (grins will split open), 1 to 1 1/4 hours. Drain in a sieve. While rice cooks, bring 2 1/2 c water to a boil w 1/2 tsp salt in a 3-qt heavy saucepan, the stir in brown rice and cook over low heat, covered, until water is absorbed and rice is tender, 40-45 min. Spread each type of rice as cooked in a shallow baking pan and cool to room temp, about 15 min. While rice cools, whisk together lemon juice, oil and garlic paste ina large serving bowl. Add rice, parsley, scallion, tomatoes, pepper, and remaining 1/2 tsp salt and toss wel. Serve at room temp.

Water    5.5c

Salt   1.5tsp

Rice, wild   0.5c

Lemon Juice, Fresh   3T

Olive Oil   0.25c

Garlic   1clove, minced & mashed to paste

Parsley   1.5c finely chopped flat leaf

Onions, Green   1c thinly sliced

Tomatoes, Cherry   1c, halved

Risotto Strawberry     Serves 4

Bring stock to a boil over high. Add strawberries, and blanch for 30 sec. Remove berries, puree in food processor, and set aside. Turn off heat and cover stock. Melt butter in heavy pan. Add rice and stir constantly for 1 min. Add wine and cook until absorbed. Add stock, 1/2 c at a time, stirring constantly; allow rice to absorb liquid before adding more. (25 min.) Remove from heat. Stir in berries and cheese. Season.

Rice   1c Arborio

Stock   3c chicken

Berries, Strawberries   1c hulled

Butter   2T

Wine, White   0.25c

Cheese, Parmesan   0.75c

Risotto, Basil     Serves 4

In food processor, mince herbs w cheese. In saucepan, bring broth to simmer and keep there. In 4- to 5- qt heavy kettle cook onions in .25 c oil, covered, over moderately low heat, stirring occasionally, until soft but not browned, about 10 minutes. Add rice and cook, uncovered over low heat, stirring, 10 minutes. Increase heat to moderate and add wine. Cook mixture, stirring constantly until wine is absorbed. Stir in 1 c simmering broth and cook at a strong simmer, stirring constantly, until broth is absorbed. Continue adding broth, about .5 c at a time, and cooking mixture at a strong simmer, stirring constantly and letting each addition be absorbed before adding the next, until rice is tender and creamy looking but still al dente, about 18 min total (there may be broth left over). Remove kettle from heat and stir in herb mix, remaining 1T oil, and s&p, Serve immediately

Basil   2.5c packed fresh

Sage   0.25c packed fresh

Cheese, Parmesan   0.5c grated

Stock   5.5c chicken

Onion   2 medium, finely chopped

Olive Oil   0.25c + 1T

Rice   1.5c Arborio

Wine, White   0.5c

​Oven Risotto with Crispy Roasted Mushrooms
Place racks in bottom third and middle of oven; preheat to 350°F. Toss mushrooms, garlic, thyme, red pepper flakes, 1/4 cup oil, and 1/2 tsp. salt on a rimmed baking sheet. Roast on bottom rack, tossing halfway through, until deeply golden brown and crisped, 25–30 minutes.
Meanwhile, heat 2 Tbsp. oil in a large ovenproof Dutch oven or heavy pot over medium-high. Add onion and cook, stirring often, until softened and slightly translucent, 3–5 minutes. Stir in rice; season with pepper and 1/2 tsp. salt. Cook, stirring occasionally, until some grains are translucent, about 2 minutes. Add vermouth, bring to a simmer, and cook, stirring occasionally, until pan is almost dry, about 2 minutes. Add 2 1/2 cups stock. Bring to a simmer, then cover and bake in oven until liquid is mostly absorbed but rice is still slightly firm in the center, 16–18 minutes.
Return pot to stove and heat over medium. Add remaining 1/2 cup stock and cook, stirring constantly, until rice is tender but still has some bite and sauce is creamy, about 2 minutes. Remove from heat and stir in Parmesan, butter, and lemon zest; season to taste with salt, if needed. Add a little bit of warm water, if needed, until risotto is thick but still pourable.
Transfer risotto to a platter. Top with crispy mushrooms and parsley. Drizzle with oil. Serve with lemon wedges alongside.

​​1 lb. mixed wild, shiitake, and/or crimini mushrooms, broken into pieces or sliced 1/4" thick (about 4 cups)
3 garlic cloves, peeled, thinly sliced
6 thyme sprigs
1/4 tsp. crushed red pepper flakes
1/4 cup plus 2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 3/4 tsp. (or more) kosher salt, divided
1 medium onion, finely chopped
1 cup arborio rice
1/2 tsp. freshly ground black pepper
1/2 cup dry vermouth or white wine
3 cups homemade chicken stock or low-sodium chicken broth, divided
2 oz. finely grated Parmesan (about 1 cup)
2 Tbsp. cold unsalted butter, cut into pieces
1/2 tsp. finely grated lemon zest
1/3 cup coarsely chopped parsley leaves
Lemon wedges (for serving)

Risotto, Rosemary & Parsnip  Serves 6

Bring broth to boil in medium saucepan over high heat. Reduce heat to low; cover and keep warm. Melt 4 T butter in heavy large saucepan over medium heat. Add onion and cook until translucent, stirring often, about 10 min. Stir in parsnips and 3 Tsp chopped rosemary. Cook until parsnips begin to brown, stirring occasionally, about 8 min. Add rice and stir 2 min. Add enough warm broth to cover, simmer until almost all broth is absorbed, stirring occasionally, about 6 min. Add more broth, 1 c at a time, and cook until rice and parsnips are tender, allowing each broth addition to be absorbed before adding next and stirring frequently, about 20 min total. Remove from heat; stir in remaining 1 T butter, remaining 2 tsp rosemary and cheese. Season to taste. Drizzle w balsamic vinegar and serve. 

Broth, Vegetable   8c

Butter   5T

Onion   1.5c chopped

Parsnips   1.5lb (about 7), peeled, trimmed, diced

Rosemary  5 tsp chopped fresh

Rice   1.5c Arborio

Cheese, Parmesan   0.75fresh grated

Vinegar aged Balsamic

Risotto, Summer Tomato Basil  Serves 2

For the tomato confit: Preheat oven to 200. In an 8x8-inch pan, combine olive oil, garlic, coriander, bay leaf & thyme. Place tomatoes, cut side down, into oil. Cover pan w foil, poking a hole or two to let steam escape. Bake tomatoes for 2 hours, until very tender and skins pull away from flesh easily. Cool. Peel tomatoes and chop. Discard oil and seasonings. Makes about 2 c. For the risotto: In a medium saucepan over medium heat, combine rice and wine. Simmer until wine is absorbed. Cool. Cut 2 T butter into 1/2" dice and place in freezer. Reserve remaining butter at room temp. Return rice to stove and add 1.25 c chicken broth to pan. Simmer until rice is al dente and most of the liquid is absorbed, about 6-7 min. While rice is cooking, prepare foam. In another saucepan, simmer remaining chicken broth and pesto. Strain through a fine sieve into a clean bowl and add crème fraiche, and basil oil. Using an immersion blender, whip mix, adding frozen butter cubes gradually. Continue to whip until mix is very foamy, about 2 min. Stir 1/3 c tomato confit and cheese into rice and season w s&p. Divide risotto into 2 or 3 bowls. Rewhip foam if necessary, and spoon it atop risotto and around inside edges of bowls. Serve immediately.

Olive Oil   2.5c

Garlic   3 cloves peeled

Coriander   2T seeds

Bay Leaves   1

Thyme   1 sprig

Tomato   4 large, cored, halved and seeded

Rice   0.75c arborio

Wine, White   0.5c

Butter   6T unsalted

Stock   2.5c strong chicken

Pesto Sauce   2T

Crème Fraiche   2T

Oil, Basil   1T

Cheese, Parmesan   0.5c freshly grated

Rotini w Mushroom Cream Sauce  Serves 2

Cook and drain rotini. Sauté onion in hot oil about 5 min, until it begins to brown. Stir in mushrooms and cook until they soften and begin to color. Combine a small amount of yogurt w cornstarch to make a smooth paste. Return cornstarch mix to remaining yogurt and combine in food processor w ricotta. Blend until smooth. When mushrooms are cooked, stir in yogurt mix w seasonings until it begins to thicken. Stir in lemon juice.

Onion   0.5lb, coarsely chopped

Olive Oil 1T

Garlic   1 tsp, minced in oil

Mushrooms   1lb assorted, sliced

Yogurt   1c

Cornstarch   2 tsp

Pasta   6 oz rotini

Sausage Mushroom Alfredo Pasta

Bring water to boil for pasta. Chop white part of leek (1 c); chop parsley. Remove sausage casing: cut almost in half; turn sausage over and peel casing away. Preheat large sauté pan on med-hi. Place 1T oil in pan, then add sausage; brown 3-4 min, stirring to crumble meat, or until no pink remains. Cook pasta. Remove sausage from pan. Add remaining 1 T oil to same pan, then add mushrooms and leeks; cook and stir 3-4 min. Reduce heat to med-lo and stir in wine; simmer 2-3 min or until reduced by one half. Stir in Alfredo sauce; bring to simmer. Meanwhile shred cheese (1/2 c) into sauce; whisk until melted. Stir in pasta and sausage; cook and stir 1 min. Sprinkle w parsley.

Leek      1 large

Parsley   2 T fresh, chopped

Sausage    8 oz mild

Italian Olive Oil     2 T

Pasta      8 oz rigatoni

Mushrooms  8 oz portabellas, sliced

Wine, White   ½ c

Alfredo Sauce  15 oz

Cheese     2 oz Morel and Leek Monterey Jack, shredded

Spaetzle

In bowl, stir together flour and salt. Add eggs and milk; beat well. Place in coarsely sieved colander. Hold over large kettle of rapidly boiling salted water. With wooden spoon, press batter through colander. Cook and stir 5 min; drain thoroughly. Makes about 3 c.

Flour   2c

Salt   1tsp

Egg   2 slightly beaten

Milk   1c

Spaghetti, One-pan-crispy, and Chicken

​​2 tablespoons olive oil
2 ½ pounds/1 kilogram bone-in, skin-on chicken thighs (4 to 6 thighs), deboned
 Kosher salt and black pepper
1 large yellow onion (about 8 ounces/220 grams), cut into 1/2-inch/1-centimeter dice
3 tablespoons tomato paste
3 garlic cloves, finely chopped
2 tablespoons fresh thyme leaves
2 cups/480 milliliters boiling water
8 ounces/230 grams spaghetti, broken into thirds
⅓ lightly packed cup finely grated Parmesan (about 3/4 ounce/20 grams)
3 tablespoons/20 grams fresh bread crumbs
½ cup/10 grams finely chopped fresh parsley
1 ½ teaspoons freshly grated lemon zest

Heat oven to 425 degrees Fahrenheit/220 degrees Celsius.
Add 1 tablespoon oil to a large, ovenproof lidded skillet and heat over high. Season the chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper, then add to the hot oil, skin-side down. Cook for 7 minutes, without turning, to brown well.
Turn the heat down to medium-high, then stir in the onion and turn over the chicken. Cook for 5 minutes, until the onion has softened and is lightly browned. Add the tomato paste, garlic and 1 tablespoon thyme, and cook, stirring the paste into the onions, for 2 minutes, until fragrant and everything is nicely browned.
Add the boiling water, 1/2 teaspoon salt and 1/4 teaspoon pepper, then add the spaghetti, stirring to submerge and evenly distribute. Use tongs to lift the chicken pieces so they sit on top of the spaghetti, skin-side up. Bring to a simmer, cover with a lid and transfer to the oven for 30 minutes, until the liquid is absorbed.
While the pasta is in the oven, in a small bowl, mix together the Parmesan, bread crumbs, parsley, lemon zest and remaining 1 tablespoon thyme.
After the pasta has baked for 30 minutes, remove it from the oven and reset the temperature to a high broil (grill) setting. Sprinkle the Parmesan bread crumbs over the pasta and chicken, drizzle with the remaining oil and return to the center rack to broil (grill) for 3 to 4 minutes, until nicely browned and crisp. Leave to settle for about 5 minutes before serving warm, directly from the pan.

Spaghetti al Vino Bianco

Heat oil and pancetta in 12" skillet over med-hi; cook until pancetta is browned and crisp, 4-5 minutes. Using slotted spoon, transfer to paper towels. Pour off all but 2 T fat. Return skillet to med-lo and add garlic and pepper flakes. Cook, stirring frequently, until garlic begins to turn golden, 1-2 min. Carefully add 1.5 c wine and increase heat to med-hi. Cook until wine is reduced to .5 c. Ad .5 tsp salt and season w up to 1T sugar if necessary. Boil pasta and 1 T salt until flexible, but not fully cooked, about 4 min. Reserve 2 c pasta water, then drain pasta. Transfer pasta to skillet over medium heat; add .5 c unreduced wine and cook, tossing constantly until wine is fully absorbed. Continue to add remaining wine, .5 c at a time, tossing constantly, until pasta is al dente, about 8 min (If wine is absorbed before spaghetti is fully cooked, add pasta water in .5 c intervals until done). Remove skillet from heat. Place arugula on top; pour .25 c pasta water over and cover. Let stand 1 min. Add cream or crème fraiche and .25 c cheese; toss until sauce lightly coats pasta and arugula is evenly distributed. Transfer to serving bowl and sprinkle w pancetta, remaining cheese and nuts. Pass extra cheese. (Also, try adding caramelized onions when adding pasta to garlic) 

Olive Oil   1T

Pancetta   4 oz, diced

Garlic   2 cloves, minced

Pepper Flakes, Red   pinch

Wine, White   1 bottle dry

Pasta, Spaghetti   1lb

Arugula   5 oz baby

Crème Fraiche   4oz, or use heavy cream

Cheese, Pecorino Romano   2 oz, grated (1 c)

Nuts, Pine   0.25c toasted and chopped

Spaghetti al Limone    Serves 6

Cook pasta in boiling salted water. Drain well and return to pan. Meanwhile, beat lemon juice w olive oil and stir in the cheese until thick and creamy. The cheese will melt into the mixture. Season and add lemon juice to taste. Pour sauce on the spaghetti and toss well. Stir in basil and 1T of lemon peel. Taste and add more peel if necessary.

Pasta, Spaghetti   9oz

Lemon Juice, Fresh   3-4 lemons

Olive Oil   5oz

Cheese, Parmesan   5oz

Basil   2 handsfull of chopped leaves

Lemon Peel

Spaghetti Carbonara   Serves 6 (See also Pasta Carbonara)

Adjust oven rack to lower middle position, set large oven-proof serving bowl on rack, and heat oven to 200. Bring 4 qts water to boil in large stockpot. Heat 1/4 c water in large skillet over medium heat. Add bacon and cook, stirring occasionally, until lightly browned and crisp, about 8 min. Add garlic and cook until fragrant, 30 sec. Add wine and simmer until alcohol aroma has cooked off and wine is slightly reduced, 6-8 min. Remove from heat and cover to keep warm. Beat eggs, cheeses, and garlic together with fork in small bowl. Set Aside. When water comes to a boil, add pasta and 1 T table salt. Stir to separate pasta. Cook until al dente; reserve 1/3 c cooking water and drain pasta for about 5 sec. Transfer to warm bowl and add reserved water if necessary. Immediately pour egg mix over hot pasta, sprinkle with 1 tsp sea salt; toss well. Pour bacon mix over pasta, season generously w black pepper. Serve immediately. 

Bacon   0.5lb diced (pancetta, if available)

Olive Oil   0.25 cup

Cheese, Parmesan   0.75c, grated

Egg   3 plus 1 large yolk

Garlic   3 clove, pressed

Cheese, Pecorino Romano   0.25c

Wine, White   0.5c

Pasta   1 lb spaghetti or tortellini 

Spaghetti del Casa    Serves 4

In blender, combine cream, 2T butter, mozzarella, ricotta, and flour till smooth. Pour into 1.5 qt saucepan. Cook and stir till thickened and cheese is melted. Season w nutmeg and salt and pepper to taste. Keep warm, but do not boil. In skillet, cook onion and garlic in remaining butter and oil till tender but not brown. Stir in bacon, mushrooms and marjoram. Cook 3-4 minutes, stirring occasionally. Stir in sherry, & boil gently till liquid is gone, about 10 minutes. To serve, pour cheese mix over hot spaghetti on large platter. Spoon meat mix over. Toss.

Heavy Cream   1c

Butter   3T

Cheese  1 c, shredded

Cheese, Ricotta   0.5c

Flour   1T

Nutmeg

Salt/Pepper   white

Onion   0.25c chopped

Garlic   1 clove, crushed

Olive Oil   1T

Bacon   1c, diced Canadian
Mushrooms   1c, coarsely chopped fresh

Marjoram   0.5tsp

Wine, Sherry   1T

Pasta, Spaghetti   8oz, cooked, drained, buttered 

Spaghetti Pancake  Serves 6

Cook fusilli; drain; return to kettle; cool slightly. Beat eggs; blend in onion, salt, oregano and pepper. Toss w cooled pasta. Heat butter in large skillet. Add pasta; sprinkle w grated cheese. Cook over low heat about 5 min or until underside is firm and golden. Invert "pancake" onto a cookie sheet; then slide back into skillet; cook 5 min longer. Cut into 6 wedges in skillet. Serve w sweet Italian sausages and sautéed red and green peppers.

Pasta, Spaghetti   8oz

Egg   4

Onion   1T, instant, minced

Oregano   1tsp

Butter   4T

Cheese, Parmesan   0.25c, grated 

Spaghetti w Ramps  Serves 4

Trim roots from ramps and slip off outer skins. Blanch in a 6-quart pot of boiling salted water 2-3 seconds, and transfer to a cutting board. Coarsely chop ramps and put in a blender w zest and oil. Add spaghetti to boiling water and cook a few minutes, then ladle out 1/2 c pasta water and add to blender. Puree ramps until smooth and season w salt. Continue to cook pasta till al dente, then ladle out 1 c additional pasta water before draining spaghetti. Return pasta to pot w ramp puree and toss w parmesan over moderate heat 1-2 min, thinning sauce w a little pasta water as needed to coat pasta. Top w toasted bread crumbs if desired.

Ramps   0.5lb

Lemon Zest   1 tsp finely grated

Olive Oil   0.25c

Pasta, Spaghetti   1lb

Cheese, Parmesan   2T freshly grated 

Spanakopita w Greens & Feta

​​Bring a large pot of salted water to a boil. Heat the oven to 450 degrees.
In a 3-quart/9-by-13-inch baking dish, toss the chopped spinach, arugula, herbs and scallion greens with 2 teaspoons salt and a few grinds of black pepper. Squeeze the mixture with your hands to wilt, then set aside.
Cook the pasta in the boiling water until 2 minutes shy of al dente; reserve 1 cup pasta water, then drain pasta and set aside. Return the pot to the stove.
Melt the butter in the pot over medium heat. Add the scallion whites, garlic and a pinch of salt, and sauté until softened, 4 to 5 minutes. Add the cream cheese and pasta water and stir until smooth. Stir in the wilted greens, half the mozzarella and half the feta until combined. Stir in the pasta until combined. Taste and adjust seasonings as needed.
Transfer the pasta to the baking dish, then top with remaining mozzarella and feta. Bake until the sauce has thickened and bubbly and the top has browned in spots, 10 to 15 minutes. If you like a crisper top, broil for a few minutes.

​Kosher salt and black pepper
4 cups chopped spinach, Swiss chard or other mild greens (tough stems removed)
4 cups chopped arugula, watercress or other peppery greens
1 cup chopped fresh dill or parsley leaves and tender stems, or a combination
6 scallions, trimmed and thinly sliced, whites and dark green parts separated
1 pound tubular or curvy pasta, like rigatoni or fusilli
2 tablespoons unsalted butter
4 garlic cloves, peeled and thinly sliced
8 ounces cream cheese (1 cup), cut into 1/2-inch cubes
4 ounces mozzarella, grated (1 cup)
4 ounces crumbled feta (1 cup)

Spinach Stuffed Shells with Truffled Bechamel
First make the stuffing for the shells. Heat the olive oil in a large saute pan and add the onions. Season with a pinch of salt and some pepper and cook on medium heat until softened and translucent in color, about 7 minutes. Add the garlic and spinach and cook until spinach is wilted. You may have to add the spinach in batches so it all can fit. Transfer the spinach mixture to a mixing bowl and let stand to cool a few minutes. To the spinach mixture, add the ricotta, Parmesan, and Beecher's cheeses, and basil and mix. Taste and adjust seasoning with salt and pepper to taste. Then, after tasting, add the egg and mix to incorporate. 
Take each shell and hold it in your hand, carefully keeping it open but being gentle as to not rip the delicate pasta. Spoon in a heaping teaspoon's worth of the filling into the middle of the shell, and then gently squeeze the shell together to keep its form. Repeat with reamining shells and filling.  Place the stuffed shells in a sprayed baking dish and now make the sauce. Melt the butter in a saucepan. Once butter is completely melted, add the flour all at once and immediately begin whisking the mixture. This is called making a roux. Cook the roux for 3 minutes -- this is to cook the raw flour taste out -- and then add the cream all at once. You'll notice the roux will clump up when the cream is introduced -- this is normal, don't panic -- just whisk the clumps out until it becomes nice and smooth. Slowly add the milk, whisking as you go. Again you'll notice clumping and then the roux smoothing out. Once all the milk has been incorporated, add the parmesan cheese and take the sauce off the heat. Whisk in the cheese until its melted and well incorporated into the sauce. Taste it and adjust with salt and pepper to taste, then add the truffle oil. Spoon out the sauce on top of the shells, not completely covering them but giving a generous dollop of sauce on top of each shell and around the sides of each shell. Bake in a 350 degree oven for about 20 minutes, or until top begins to get golden brown. Serve.

Make Ahead Tip:
You can prepare the entire dish short of baking it in advance. You can even freeze the unbaked shells and then pop them straight from the freezer into a 350 degree oven. Just add more cooking time (about 40 minutes total) if using frozen stuffed shells.

for the shells:

3 Tbsp extra virgin olive oil
1 small white onion, very finely chopped (about 1/3-1/2 cup) 
3 cloves garlic, minced
4 cups baby spinach, washed and spun dry
kosher salt
freshly ground black pepper
1/2 cup low-fat ricotta cheese 
1/4 cup finely grated parmesan cheese
1/4 cup shredded Beecher's Flagship cheese (or other white sharp cheddar) 
1 Tbsp basil, finely chopped
1 egg lightly beaten
1/2 lb pasta shells cooked just under al dente*

for the sauce:
1/2 stick unsalted butter
1/4 cup all purpose flour
splash of heavy cream (about 2 Tbsp) 
1.5 cups whole milk or half n half
1 tsp kosher salt
freshly ground black pepper
1/2 cup parmesan cheese
1/4 tsp truffle oil

Sweet Potatoes, Apricot-Glazed

Peel potatoes and cut into 1/2 inch cubes (about 6 c). Place in microwave-safe bowl w 2 T water and cover. Microwave on high 8-10 min or until tender. Zest orange (1/2 tsp), squeeze for juice (1/4 c). Chop parsley. Preheat small saucepan on medium 2-3 minutes. Add remaining ingredients (except parsley and potatoes); cook and stir 5-7 min or until glaze is thick. Drain potatoes; toss with glaze and to with parsley.

Sweet potatoes     2 large

Orange     1

Italian Parsley     2 T fresh

Butter     6 T unsalted

Apricot Preserves (or Fig)     2/3 c

Nutmeg     1/2 tsp

Salt     1 tsp

Sweet Potatoes Mashed w Balsamic Vinegar  Serves 4

Place potatoes in preheated 400 oven and bake for 50 min or until easily pierced w fork. Allow to cool enough to handle. Peel and pass through a food mill or ricer. Reserve. In med saucepan, heat butter over low until brown. Stir in cinnamon and nutmeg. Remove from heat and stir in milk. Return to stove and bring to a boil. Add sweet potato puree and stir w wooden spoon to combine thoroughly. Season and stir in balsamic vinegar.

Sweet Potatoes   4-5 large (4 lb)

Butter   2T

Cinnamon   0.125tsp

Nutmeg   0.125tsp

Milk   1c

Vinegar   1-2 tsp balsamic

Sweet Potatoes, Pomegranate Glazed

In a 6 qt pot, bring lightly salted water to boil. Add sweet potato spirals. Cook, uncovered 2 min. Drain. In same pot, stir together pomegranate juice, honey or syrup, butter, 1/2 tsp salt, 1/4 tsp pepper, cardamom, and nutmeg over high. Bring to boiling, stirring to melt butter. Reduce heat. Simmer uncovered 5 min or until glazing consistency. Add sweet potatoes; gently toss to glaze. heat through, then remove from heat and stir in fresh herbs. Top w pomegranate seeds.

Sweet potatoes     1.5 lb, peeled and spiralized

Pomegranate juice     .5 c

Honey or pomegranate syrup     1/3 c

Butter     3 T

Ground Cardamom     1/2 tsp

Nutmeg     1/4 tsp

Parsley     1/4 c chopped

Mint     1/4 c chopped

​Pomegranate seeds     1/2 c​

Sweet Potatoes, Spiralized with Goat Cheese, Caramelized Onion and Pine Nuts

​Preheat the oven to 400 degrees. Add 1/2 tablespoon of olive oil and 1/2 tablespoon of butter to a saute pan or skillet, and heat over medium heat.
Once the butter is melted, add the sliced onions, pinch of sugar, pinch of salt and pepper, and stir to combine. Reduce heat to low, and cook the onions low and slow for about 20 minutes, stirring frequently. While the onions begin cooking, toss the raw spiralized sweet potato with 1 Tablespoon of olive oil in a large bowl, salt and pepper to taste (1/4 teaspoon salt salt and 1/8 teaspoon pepper). Spread the sweet potato "noodles" on a baking sheet line with parchment paper. Baked for 10 minutes, remove the pan and rearrange the noodles, and bake for another 4 minutes.
Keep an eye on the onions, and stir frequently. If the onions start to look too dry, add a tablespoon or two of chicken stock (optional) to deglaze the pan. Once the onions and sweet potatoes are cooked, assemble in a serving dish: add the cooked noodles to the bottom, top with the caramelized onions, goat cheese and pine nuts. Garnish with chopped fresh thyme. Serve immediately.

​12 ounces raw sweet potatoes spiralized (*see Notes below)
1.5 Tablespoon olive oil divided
1/2 Tablespoon butter
1 large yellow onion sliced
pinch of sugar
salt and pepper to taste
2 ounces goat cheese crumbled
2 Tablespoons pine nuts
1 tablespoon fresh thyme leaves (optional for garnish)
1/3 cup vegetable stock or chicken stock (optional to add to caramelized onions a few tablespoons at a time to deglaze pan)