savories

BLT Pasta with Garlic Croutons

Hello friends!! For today’s recipe, yes, you read that right, it’s BLT PASTA!! One of life’s simple pleasures is a good sandwich, and in my opinion, nothing matches the near perfection of a good BLT in the summer. The crisp bacon, juicy tomato, fresh lettuce, it’s a classically delicious combination that one would not think could possibly be improved. HOWEVER, that was before you considered this recipe. Adapted from The New York Times (recipe here), this pasta has all the best parts of a traditional BLT sandwich, as well as the addition of peppery arugula and salty pecorino romano cheese. An added bonus? The sauce practically cooks itself! After frying the bacon, halved cherry tomatoes are cooked in the resulting bacon fat and reduced to a bubbling, rich but not heavy sauce, made even silkier with the freshly grated cheese and pasta water. All you have to do is stir it all together!

Enjoying these beautifully colored gems while I can!!

My own version of this meal includes one extra accent in the form of crispy garlic croutons because I just really love mixing bread and pasta. Is that weird? My all time favorite pasta dish is literally just pasta tossed with garlic breadcrumbs, sometimes with some sautéed kale and a fried egg, but also sometimes not, and it’s just SO delicious. So anyway, I figured, since this dish is adapted from a classic sandwich anyway, why not bring the bread back? And boy am I glad I did, because even just a small handful on top of your pasta swirl provides the most perfect and satisfying crunch and we quickly learned, as my mother remarked while eating this, “I could eat this pasta all night”.

I’ve been seeing fancy noodle swirls all over my instagram and quickly realized how challenging it is to get them all to cooperate with me. How’d I do?

Before we get started, I’m bringing you 5 more things to be happy about this week, are you ready? Let’s go!

ONE. The newly released Netflix movie To All The Boys I’ve Loved Before – which is heartwarming, sweet, and impossible to watch just once.

TWO. Eating a cup full of cold, cubed watermelon and feeling instantly refreshed.

THREE. The immediate relaxation you feel when stepping into an air-conditioned space from the heat outside.

FOUR. Playing the same song over and over while driving by yourself, with no one to tell you not to.

FIVE. Dinners where everyone gathers around the table long after the food is finished, simply enjoying each other’s company.

Are we feeling happy? Hungry? Let’s get cooking!!

Prep Time: 45 minutes
Cook Time: 20 minutes
Serves: 6-8 dinner portions (plus leftovers for tomorrow – or midnight!!)

Ingredients

2 boxes pasta of your choice (I used bucatini but any tube like pasta works!)
12oz. bacon, diced
2 lbs. cherry tomatoes, halved
10 oz. arugula, washed and dried
1 cup freshly grated pecorino romano cheese, plus more for sprinkling
½ loaf ciabatta bread, torn into bite size chunks
3 garlic cloves, minced
Olive oil
Kosher salt + pepper
Red pepper flakes

Steps

ONE. Bring pasta water to boil in a large pot. Cook your pasta according to the package instructions for al dente, reserving 2 cups of the pasta water.

TWO. In a shallow pan (I used a cast iron skillet), heat a few tablespoons of olive oil over medium heat and add crushed red pepper flakes to your liking, depending on your spice preference. I used about ½ tsp for these croutons. Add in the torn pieces of ciabatta and stir so that every piece is coated with olive oil. Toast until the bread becomes golden brown and crispy, about 5-7 minutes. Set aside.

THREE. While the water is coming to a boil, crisp your bacon in a large skillet or pot on medium-high heat, then remove and drain on a paper towel-lined plate, taking care to keep as much of the bacon fat left in the pan as possible. Add the halved cherry tomatoes to the pan with the bacon fat, and cook on medium heat until the tomatoes become soft and begin to burst. Be sure to scrape the bottom of the pot to incorporate the browned bacon bits into the sauce as well. Season with salt and pepper, and after about 5 minutes of cooking, add half of the cooked bacon back to this sauce and mix to combine.

Look at these cuties doing their thing!!

FOUR. With the heat on medium-high, add the cooked pasta straight from the water into the skillet with the tomato sauce. Add in your arugula plus ½ cup pasta water and cook for a minute until the arugula begins to wilt slightly. Stir in the cheese and an additional ½ cup pasta water, mixing everything together until the sauce becomes smooth and almost shiny, and coats the pasta. Feel free to add more pasta water as needed, until you reach the desired consistency.

I almost dropped my phone into the pasta for this shot, you’re WELCOME

FIVE. To serve, pile a generous helping of pasta onto a plate or into a shallow bowl, add a handful of garlic croutons, a sprinkling of crisped bacon pieces, and a heaping snow shower of grated cheese. Best enjoyed with a glass of chilled white wine.

YUM!! xoxoxoxoD

savories

Eggs In Purgatory

You know when you love breakfast foods, but you’re also really lazy? Um, hello, that’s me. In college, I got so used to scheduling all my classes at 11am or later, just so I could stay up until 2am but also get a reasonable amount of sleep (healthy, I know), but NOW, even after a full year of adulthood in the workforce, I am so unprepared for how tired I feel during the week. As a result, Saturdays are my sacred sleeping late days, and I take them very seriously thank you very much. With this being the case, I am not often awake early enough for breakfast, which is actually a real bummer given how many breakfast recipes I want to try. I’ve always wanted to be a morning person and have been trying to push myself not to sleep so late on the weekends, but it’s slow going for sure.

I was super proud of this presentation, I’m not gonna lie…

That being said, I think I may have just found the key. It all started when I got a copy of Cook’s Illustrated magazine for my birthday (thanks Anne!!). This particular copy was the “Special Collector’s Edition” of All-Time Best Breakfast & Brunch Recipes. A dream come true, right?? It had every recipe you could possibly imagine, complete with detailed notes on the testing of each one so that you could be sure you were getting the best results. However, the recipe that really caught my eye was the one for “Eggs In Purgatory”. Similar to Shakshuka, Eggs In Purgatory is essentially baked eggs in a tomato sauce, this time with Italian flavors. As a fake Italian, this was really what drew me in (for clarification, I’m not Italian at all but I just really wish I was).

The key to this recipe is cooking the eggs two different ways to ensure they are properly cooked without compromising the overall dish. This means that you first make the sauce on the stovetop, crack in the eggs, cook for a bit, and THEN bake, and the end result will be the breakfast dish of your dreams. An added bonus? Every step of this meal is cooked in one pan (not counting the toasting of the bread), so you can spend more quality time with your guests (or yourself, if you make this whole thing for you I will not judge, it’s called self care!!). *Disclaimer* The recipe technically serves 4 figuring that each person will eat 2 eggs, baked in a 12 inch skillet. However, I only have a 10.5 inch skillet, so I used 6 eggs. It still fed 4 of us, but I’ll let you decide how hungry you are. Let’s breakfast!

Serves: 4-5 people
Prep Time: 10 minutes
Cook Time: 30 minutes

Eggs In Purgatory Ingredients
adapted from Cook’s Illustrated, by Cecilia Jenkins

1 loaf Italian bread, cut into thick slices
7 Tbs olive oil
4 cloves garlic, thinly sliced
¼ cup grated onion (about half a medium onion)
1 Tbs tomato paste
1 tsp red pepper flakes
½ tsp dried oregano
1 cup fresh basil leaves, plus more chopped for garnish
1- 28oz. can crushed tomatoes
6-8 large eggs (depending on your pan size and crowd)
Parmesan cheese
Salt & Pepper

Eggs In Purgatory Steps

1. Start by moving one of your oven racks to the middle slot. Arrange the sliced bread on a large baking sheet and brush each piece with olive oil. Flip to the other side and repeat so that both sides of the bread are oiled. In total, this should be about 4 of the 7 tablespoons of olive oil, but you can eyeball this as well. Broil the bread until the tops turn golden brown and crisp, turning each piece over to ensure even browning on both sides. Don’t wander too far while this is happening, things can go from lightly golden to very burnt in the blink of an eye with your broiler!! Set the bread aside and preheat your oven to 400ºF.

2. In an oven-safe skillet (I used a cast iron one, but it’s up to you!), heat your remaining 3 tablespoons of olive oil over medium heat. Add in the sliced garlic and cook until fragrant, being careful not to brown it too much (browned garlic is very bitter). Stir in the grated onion, tomato paste, salt, red pepper flakes, and oregano so that everything is well combined. Continue to cook this mixture until the tomato paste has turned rust-colored, or a deep, reddish-brown, as this will unlock the caramelized sweetness of the tomatoes. (It should take about 5 minutes.)

3. Toss in the basil leaves and stir, cooking for 30 seconds, or until they begin to wilt. Stir in the crushed tomatoes and bring the sauce to a simmer for 15 minutes, or until it has slightly thickened. Remember to stir occasionally!

4. Remove the skillet from the heat and allow it to cool for 2 minutes before adding the eggs next. Crack one of your eggs into a small bowl. Using a rubber spatula, clear a large hole in the sauce, deep enough that you can see the bottom and wide enough to fit the whole egg without spilling over. Pour the egg in, making sure to keep the whites contained so that they don’t spread entirely over the surface of the tomato sauce. I found myself sort-of pushing some of the sauce up to create a little barrier if the eggs were large enough that some of the white was spilling over, and it worked out okay! Remember also that practice makes perfect, and even if some whites spill over, it’s going to taste SO. GOOD.

 

5. Repeat with the rest of your eggs, evenly spacing out the pockets around the perimeter of the skillet, with the final egg right in the middle. Season all the eggs with salt and pepper, then cover the skillet and cook for about 3 minutes, until the whites are just setting but still a little watery. Remove the lid and carefully transfer the pan to the oven. Bake for 4 to 5 minutes for runny eggs, or 6 for soft yolks, rotating the skillet once during cooking.

6. Remove from the oven and sprinkle with parmesan and chopped basil, then serve with the toasty bread and just TRY to keep yourself from scooping up every last bit of sauce with that bread.

xoxoxoxoxoxoxoD

savories

Orecchiette with Roasted Cherry Tomato Sauce

Welcome to my first dinner post in so so long! I’m terribly sorry for the delay, it just seems like every good recipe I’ve had recently has been a dessert, but that ends NOW! Last week, I played Mom for my three younger sisters while my parents were away and honestly, I don’t know how anyone does it. Props to you working Moms and Dads! There just didn’t seem to be enough time (or coffee) in the day for me to get things done. I’m not even joking, there was a point in the week where I woke up with a weird pain in my right side and my first thought was “wow, I don’t have time for appendicitis, who will make dinner?”. ????? HM okay Deirdre calm down. But also it turned out to be nothing I think and I’m just going to roll with it!

ANYWAY back to food, when I’m in charge at home, I tend to use my siblings as taste testers for things that I wouldn’t normally try to make during the week, and thank goodness for them. This time it was an adaptation of one of my favorite Smitten Kitchen recipes, Baked Tomato Sauce. Best in the summer when tomatoes are at the height of ripeness, Deb’s recipe brings out the incredibly rich sweetness of the cherry tomatoes and perfectly compliments it with the slight crunch of the toasted breadcrumbs and the lightness of some fresh basil. It’s the epitome of summer in one dish and mark my words, it’s just about perfect as is. But, since I can’t leave well enough alone, I decided to see what else I could do with it and so was born this Roasted Cherry Tomato Sauce.

Part of the draw of this recipe is its simplicity, after accidentally spending 2 hours making a Funfetti Cake instead of dinner (post on that coming soon!), I was thrilled at how I could get everything in the pan and into the oven in under 15 minutes. So, the challenge was tweaking the recipe in a way that wouldn’t tack on another 20 minutes of prep time, and didn’t distract from the main flavor players here. In the end, I was incredibly pleased with how this came out and so were my taste testers, and I just know you’ll feel the same way too. Let’s get cooking!

 

Ingredients
adapted from Smitten Kitchen’s Baked Tomato Sauce

Olive Oil
3 pints cherry tomatoes, halved
4 garlic cloves, thinly sliced
¼-½ tsp red pepper flakes
½ cup panko breadcrumbs
1/3 cup grated parmigiano reggiano cheese
4 tbs grated pecorino romano cheese
½ tsp dried oregano
Kosher salt and pepper
1½ lbs. dried orecchiette or large shell pasta
Handful of fresh basil, chiffonade
8oz. Bocconcini or Ciliegine (mozzarella balls!)

Steps

1. Preheat your oven to 400ºF. Drizzle olive oil in a 9″ x 13″ baking dish, enough to almost cover the bottom entirely. Toss in the halved cherry tomatoes, sliced garlic and red pepper flakes and mix with your hands so that everything is evenly mixed and lightly coated in olive oil. Note: the red pepper flakes measurement is variable, adjust however you’d like based on your tolerance to spicy foods!

Look at the COLOR!!

2. In a small bowl, mix together the breadcrumbs, cheeses, and oregano. Sprinkle this mixture evenly and generously over the tomatoes in the baking dish.

3. Top with a generous seasoning of salt and pepper, and drizzle with about 2 tablespoons more olive oil- it doesn’t have to be exact, you just want the breadcrumbs to get a golden brown crispness!

4. Bake the tomatoes for 25-30 minutes, or until the tomatoes are burst and bubbly and the breadcrumbs are golden brown.

5. While the sauce is baking, bring a large pot of water to a boil, salt generously, and cook your pasta according to the package instructions. Drain.

PEAK crispy roasty bubbliness right here.

6. When the sauce is finished, if there is room in your baking dish, toss the cooked pasta, basil, and bocconcini straight in with the sauce and mix until everything is incorporated evenly and the mozzarella is just starting to melt. If this isn’t possible, transfer your pasta back into the large pot that you cooked it in, add the sauce, mozzarella, and basil, and mix to combine that way. Serve with a sprinkling of basil and a glass of good wine.

YUM! xoxoxoxoxoxoD

savories

Sweet Potato Gnocchi with Caper Brown Butter Sauce and Roasted Vegetables

Hello! So as promised, I’ve returned with a recipe that’s NOT dessert.  This is one of those recipes that I tried on a whim a few years ago, and it worked out SO well that it keeps coming back. Believe it or not, it was inspired by a recipe from a cookbook we once bought in Disney World. The book is called Kitchen Magic With Mickey (hilarious, I know, but once you try this you’ll see they really weren’t lying!), and it features foods from the Disney locations. As a family in love with Disney World, buying this cookbook was a no-brainer, and it has paid off handsomely.

This dish is a perfect combination of flavors- slightly sweet from the potatoes and honey, savory and rich from the brown butter, with just a touch of acidic kick from the capers. It’s a full meal in just one dish and when you make this for your friends or family, I am telling you they’ll be so impressed.

This meal was much needed comfort food this weekend following the emotional hangover of seeing the love of my life (Harry Styles) in concert on Thursday night. For anyone who doesn’t know who that is, 10/10 would recommend looking him up. For those of you who do know who that is, you’ll understand why I needed to retreat into my pajamas and brown butter sauce to recover for two days straight after standing 20 feet from him!!!! But I digress, we’re here to talk about food and that’s what we shall do. Without further ado, let’s cook!!


Serves: 
8-10 people
Prep Time: 45 minutes
Inactive Time: 1 hour
Cooking Time: 30 Minutes
Total Time: 2 hours 15 minutes


Ingredients

4 sweet potatoes
2 egg yolks
4-6 cups all purpose flour
1½ tsp kosher salt
1 cup unsalted butter (2 sticks)
2 tbs honey
4 tsp capers, drained
1 lb. brussels sprouts, halved
1 lb. mushrooms, cleaned and sliced
Olive oil
Salt and pepper, to taste


Steps

1. Place the potatoes in a large pot and cover with water. Bring the water to a boil and cook until the potatoes are soft, 15 to 20 minutes. Drain, and allow the potatoes to cool completely before removing the skins. *If you have a potato ricer, this step isn’t necessary, just peel and dice your potatoes, steam them until soft, then put through the ricer until smooth.

2. For those not using a ricer (like me), pull the skins easily off the cooled potatoes and grate them using the smallest side on your cheese grater (I love this trick borrowed from Smitten Kitchen!!!) into a large bowl. Make a well in the center of the potatoes and add the egg yolks, the first 4 cups of flour, and salt.

3. Starting with a spoon, mix the dough until it starts to combine and get sticky, then, switch to your hands and begin kneading the dough until completely incorporated, adding the remaining 2 cups of flour as necessary. The dough should be soft but not sticky.

4. Working in sections, cut off pieces of the dough and roll into long, thin ropes. Slice the ropes into 1 inch pieces and toss with flour to keep the pieces from sticking together. Spread the gnocchi on flour lined baking sheets and chill for at least 1 hour.

5. While the gnocchi are chilling, preheat your oven to 425ºF. Spread the sliced brussels sprouts and mushrooms onto a sheet pan and toss with olive oil, salt, and pepper. Bake for 10-15 minutes, until the veggies are roasted on the edges.

6. To make the sauce, melt the 2 sticks of butter in a pan on medium high heat. Stir, cooking for 5-10 minutes until the butter is golden brown and smells rich and nutty. Add the honey and capers, and toss in the cooked vegetables, turning the heat down to low to keep everything warm while the gnocchi cooks.

7. While the sauce is cooking, bring a large pot of salted water to a boil and cook the gnocchi in batches for 5-6 minutes, then add them directly to the sauce. The beautiful thing about boiling gnocchi is that they rise to the top of the water and remain there when they’re done cooking, so there’s no guess work!

8. Once all the gnocchi are cooked and added to the sauce, toss everything together and serve immediately. Yum!!

xoxoxoxoxD

sweets

New York Cheesecake with Roasted Blueberry Sauce

Hello! I’m here to talk about cheesecake. Before this weekend, I’ll be honest, I had never made a cheesecake in my life. For some reason, I had it in my head that it would be so difficult and it kept me away for years. But then, after quite some begging from my sweet sister Clare (who’s favorite dessert is a good cheesecake), I obliged for her birthday weekend. I followed a recipe from my newly purchased “Vanilla Bean Baking Book” by Sarah Kieffer, and WOW how cute. There’s an entire page in the back for music to listen to while baking!! Anyway, I used her “Classic Cheesecake” recipe as my guide and got going. To my surprise, it was SO simple and SO rewarding. It bakes up smooth and creamy, with a crisp and buttery graham cracker crust, and it’s perfectly offset by the tart, citrusy blueberry sauce that I added. All in all, a perfect combination for a summery dessert, and I am quite pleased with myself.

I think we’re just about in summer now, and the idea of going to the farm and getting fresh corn and watermelon and greens is almost too much to bear. I feel some corn chowder in my future and I’ve never been more excited. But I’ve also hit a kind of inspirational roadblock, so if there’s anything that any of you feel like seeing, by all means, let me know!

But for now, I’ll keep it short and sweet, and let’s get to the baking!

Makes: 1 9″ cheesecake, serves 10-12
Prep Time: 30 minutes
Cook Time: 1 hour- 1 hour 15 minutes
Inactive Time: 5 hours (for chilling)
Total Time: 6.5 hours

Cheesecake Ingredients:
adapted from The Vanilla Bean Baking Book

For the crust:
2 cups graham cracker crumbs (or 14 whole graham crackers, pulsed in the food processor)
¼ cup granulated sugar
5 tbs unsalted butter, melted

For the cheesecake:
2 lbs cream cheese, at room temperature
1 cup sugar
2 cups sour cream
1 tsp vanilla extract
½ tsp salt
2 tbs unsalted butter, melted
3 large eggs, at room temperature
1 egg yolk, at room temperature


Cheesecake Steps:

1. Preheat your oven to 325ºF. If you’re using whole graham crackers, pulse the pieces in the food processor until they resemble fine crumbs. Add to a medium mixing bowl. If starting with pre-made crumbs, start now!

2. Whisk together the crumbs and the granulated sugar until combined. Drizzle in the melted butter and mix until all the crumbs are coated and pack together if you squeezed them. Pour into a 9″ springform pan and pack down the crust firmly using the bottom of a measuring cup or other flat utensil. I spread most of the crust on the bottom and some up the side of the pan, but if you like a thicker crust, feel free to put less on the sides. Bake the crust for 10 minutes until slightly crisped and golden.

3. Once the crust has cooled, wrap the sides of the pan with aluminum foil (shiny side facing out) to keep the sides of the cake from browning during baking.

4. Meanwhile, whip the cream cheese in the bowl of a stand mixer until light and fluffy, about 5 minutes. Scrape the sides of the bowl 2 or 3 times during the process to make sure that everything is completely smooth.

5. Add the sugar and beat on medium speed, scraping the bowl down 2-3 times as well. Then, add in the sour cream, vanilla, and salt, and beat until incorporated. Drizzle in the melted butter on low speed.

6. With the mixer running on medium, add the eggs and the egg yolk one at a time, mixing until combined after each addition. At this point, scrape down the bowl again to make sure that the bottom and sides are all evenly mixed.

7. Pour the filling over your cooled crust and smooth out the top if necessary. Tap the pan on the counter until all the air bubbles rise to the surface- it will take a few tries, there are a lot of bubbles!

8. To bake, place the tin foil wrapped pan in a large roasting tray. Create a water bath by pouring boiling water into the roasting tray so that it reaches about halfway up the springform pan. This will keep the cake moist and prevent any cracks during baking. *Tip- it’s easiest to place the roasting tray on the rack of the oven with the springform pan already in it, and pour the water in then, so that you’re not juggling a tray of boiling water and cheesecake batter into a hot oven!

9. Bake the cheesecake for 1 hour without opening the door. After 1 hour is up, check the cake. If the outer 3 inches or so are set and the middle is still slightly jiggly, then you’re finished. If this is not the case, bake for another 10 to 15 minutes. At this point, turn the oven off and open the door just slightly, and allow the cake to cool here for 30 minutes.

10. Remove from the oven and place on a wire cooling rack. Run a thin knife around the outside of the cake to loosen it from the pan before cooling, then allow to cool completely. Once the cake is cooled, cover the top with a piece of parchment paper and chill in the fridge for 5-6 hours or overnight.

11. To remove, run your knife around the edges once more, then carefully remove the outside ring of the springform pan. Slice the cakes into desired sizes and top with a generous portion of the roasted blueberries (recipe immediately below). Yay!


Roasted Blueberry Sauce Ingredients:

2 cups blueberries
3 tbs granulated sugar
Zest of ½ lemon


Roasted Blueberry Sauce Steps:

1. Preheat your oven to 425ºF. Place the blueberries in a shallow roasting dish and sprinkle the sugar and lemon zest over the top. Mix to combine.

2. Roast the blueberries for 15 minutes until they are just beginning to burst. Stir the berries around 2-3 times during the roasting to make sure everything is cooking evenly.

3. Allow to cool slightly before serving. This would also be delicious on top of ice cream, pound cake, cocktails, you name it!

xoxoxoxoxoD

 

 

savories

Baked Meatballs with Cheesy Parmesan Polenta

Ah yes, Sunday dinners. I think we can all agree that Sunday nights are the saddest part of the week, knowing what’s to come. To counteract that, Sunday dinners in my house have become the solution- a fancy meal and a glass of wine to lull you into a sense of coziness so that you briefly forget that the work week lies ahead. This week? Fricken meatballs and cheesy polenta because why the heck not. And, because there are better things you can be doing with your Sunday besides individually searing each meatball, these are baked all at once and then finished in a mouthwatering and deceivingly easy tomato sauce that people will think you spent your whole day standing over the pot. Adapted from this recipe by Ina Garten, it’s served with a heaping portion of cheesy polenta in lieu of spaghetti, and as a diehard pasta enthusiast, I can promise you won’t even miss it.

Processed with VSCO with c1 preset

This weekend I somehow fell down a cooking/ baking hole where every project I’ve been putting off recently all accidentally happened at once. In a span of two days, I made a batch of raspberry macarons (following another batch of toasted marshmallow ones from Tuesday), the FLAKIEST biscuits I have ever made, a lemon meringue pie (coming soon), and this dinner. I think I stood for 8 hours straight on Sunday but wow it was worth it. But honestly, enough about that, let’s get down to what really matters, cooking and eating THIS.

Makes: 10 servings
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: about 1.5 hours

Meatball and Sauce Ingredients

2 cans (32 oz. each) crushed tomatoes
2 onions, peeled and cut in half
½ cup (1 stick) salted butter
2 lbs ground beef (or 1lb ground beef, ½ lb ground veal, ½ lb ground pork)
1¾ cups Italian seasoned breadcrumbs
½ cup ground pecorino romano cheese
½ cup ground parmesan cheese
3 garlic cloves, minced
2 tbs fresh chopped parsley
2 eggs, beaten
¾ cup dry red wine
¾ cup water
Olive Oil, for brushing
Salt and Pepper, to season

Meatball and Sauce Steps

1. In a large, deep pot, add the crushed tomatoes, butter (sliced into tablespoons), and the halved onions. And honestly, that’s it for the sauce. Turn the heat to medium low, and stir occasionally, cooking for 45 minutes, or until the onions are soft.

Processed with VSCO with c1 preset

2. Meanwhile, preheat your oven to 400ºF and line your baking trays with parchment paper. In a large bowl, combine the ground meat, breadcrumbs, cheeses, garlic, parsley, beaten eggs, red wine, and water. With your hands (or a spoon/ spatula) mix everything together until all ingredients are evenly dispersed throughout.

Processed with VSCO with c1 preset

3. Scoop roughly 1½ tablespoon amounts and roll them into neat balls with your hands, and line them up on your trays. Brush each meatball with olive oil and bake for 25 to 30 minutes.

be5a24b4-2e79-479c-8241-86e5d937f183.jpg

4. At this point, remove the onions from the tomato sauce, and add the roasted meatballs and allow them to cook in the sauce for 10 minutes more. Serve a heaping portion on top of a luscious bowl of polenta (recipe below). YUM!

Cheesy Parmesan Polenta Ingredients

8 cups chicken stock
3 cloves garlic, minced
2 cup stone ground cornmeal
1½ tablespoons kosher salt
2 teaspoons black pepper
2 cups fresh grated parmesan cheese (this sounds high maintenance but the fresh grated kind makes a difference I promise, it melts way easier and more smooth)
1 cup creme fraiche
½ stick (4 tablespoons) salted butter

Cheesy Parmesan Polenta Steps

1. In a medium sized pot, bring the chicken stock to a boil with the garlic. Reduce the heat to low and slowly whisk in the cornmeal to eliminate lumps.

2. Add the salt and pepper and cook for 10 minutes, stirring constantly with a wooden spoon until the polenta is thick. Don’t forget to scrape the sides of the pot!!

Processed with VSCO with c1 preset

3. After 10 minutes, remove from heat and stir in the parmesan, creme fraiche, and butter. Serve with meatballs and prepare for a food coma like you’ve never seen before.

xoxoxoxoxD

 

savories

Fettuccine Alfredo with Homemade Pasta

Oh man, it’s been a week. I know it’s only Wednesday, but I am TIRED. For some reason despite being so tired, I made it my top priority to try out the brand new pasta maker I got a few weeks ago and I am so glad I did. I don’t really know what I was expecting, but pasta is actually really easy to make from scratch. It contains only 2 ingredients, flour and egg, and while, yes, it makes a mess and gets flour everywhere, you can literally just use your hands and a rolling pin (although it’s definitely easier with a pasta machine). The recipe that I started with came from my trusty Essentials of Classic Italian Cooking by Marcella Hazan, although some parts I had to improvise to get the results that I got.

Processed with VSCO with c1 preset

Now, because your time will be occupied making the pasta for this meal, I figure you might as well make things easier for yourself on the other side, and make a quick sauce that can slow cook while you mess around with the dough. In this case, it’s Alfredo. Taught to me by my mother, this sauce was probably my number one requested meal as a child, and some things never change. Containing butter, cream, and cheese, this is definitely not a healthy dinner, but when you need some comfort, this is the perfect dish. Let’s hope the rest of this week breezes by, but until then, I’ll be over here eating fresh pasta out of the saucepan. Without further ado, let’s get cooking!

*Disclaimer: I am not Italian (although I wish I was), this was my first venture into pasta making so I am simply writing about what works for me, I hope my methods don’t horrify any seasoned Italian chefs. If you’ve been doing this forever, let me know what your strategies are, I’d love to hear them!!

Serves: 3-4 dinner portions
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: about 1 hour (I know it doesn’t add up I’m just working in some wiggle room)

Pasta Ingredients

2-2½ cups all-purpose flour
4 eggs

Pasta Steps
adapted from Essentials of Classic Italian Cooking

1. On a large, clean surface (I used a marble board, but you can use the countertop or a silicone mat as well), measure out your flour into a small pile, making a large well in the center. Crack eggs into the well and whisk them gently with a fork until the yolks are broken and slightly mixed.

From humble beginnings

2. Begin to knead with your hands until a dough starts to form, adding flour as necessary until you can press your thumb into the dough and nothing sticks. I ended up adding a lot more flour than the original recipe stated, but it changes based on the size of your eggs and whatnot, so everyone is different.

3. At this point, clear your surface and knead your pasta dough until it becomes smooth and stretchy, at least a full 8 minutes. Once this is done, cut the ball of dough into 4 equal sections to make it easier to work with.

4. Put your pasta roller on the widest setting. Flatten your first ball of dough and run it through the machine once. Fold in thirds the long way, and then run back through the machine, narrow side first.

5. Move pasta roller up from setting 1 to setting 3. Repeat step four on this thinner setting. Move the pasta roller up to setting 5 and repeat one last time. Repeat steps 4 and 5 for the other sections of dough, until you have 4 long, thin sheets.

All the pasta

6. At this point, if you have a fettuccine cutter for your machine, add it. Otherwise, you’ll have to cut strips free-handed, but I just don’t have the coordination for that. Run each sheet of dough through the cutter, flouring and separating the strands once they’re cut so that they don’t stick together. Lay flat on a kitchen towel, making sure that the strands aren’t too tangled. Repeat with the other sheets. While the pasta is drying for a minute, let’s start the sauce!

Alfredo Ingredients

3 tbs salted butter
1 cup heavy cream
1 tsp kosher salt
½ tsp black pepper
Dash of nutmeg (I really mean a DASH, a little goes a long way)
¾ cup freshly grated parmesan cheese

Alfredo Steps

1. In a large saucepan, melt the butter and add in heavy cream, salt, pepper, and nutmeg. Heat for a minute or two on medium until the cream has been warmed through.

2. Stir in the parmesan cheese and allow the sauce to cook for around 5 minutes until it thickens and the cheese melts.

Pasta Pasta Pasta

3. At this point, cook your pasta in a pot of salted boiling water until al dente. The cook time ranges for fresh pasta, but mine reached al dente at around 7 minutes.

4. When the pasta is finished, transfer it to the saucepan and mix until all the pasta is generously coated in sauce.

5. Serve with a generous dusting of more parmesan cheese.

Have a great week! xoxoxoD