I always look forward to the season change to Autumn – there’s something calming to the beautiful colors of the leaves, the cooler temperatures, and sunny skies. It’s a time of harvesting and celebration of autumnal fruits of the earth mixed with a sadness for the upcoming cold Winter months.
I love the heartier, warming foods Autumn brings, and there’s nothing better than a delicious bowl of homemade soup. It reminds me of when I was a kid – my Mom would always have a big pot of soup simmering away on the stove to warm us up after a day outside romping in the leaves in the brisk, cool weather. Mom’s soup was always something to look forward to and a safe haven to come home to.
This recipe for Italian White Bean, Vegetable & Pasta Soup is a simple and nutritious soup chock full of fresh vegetables and herbs, pasta and Italian Great Northern white beans. It’s great topped with some freshly grated cheese, served with crusty bread and a leafy green salad.
The good news with vegetable soup is you can substitute just about any veggies you want – throw in some kale or spinach, zucchini, green beans, peas, corn; whatever your heart desires. It’s healthy and filling and warming to the soul.
And it’s definitely worth taking a romp in the leaves if you know there’s a pot of goodness on the stove waiting for you.
Freshly grated Parmesan or Romano cheese (for garnish)
Instructions
In a large stock pot or Dutch oven, heat olive oil and sauté onions, tomatoes, carrots, celery, bell pepper and zucchini over medium-high heat for 5 minutes. Add the minced garlic and sauté another 1-2 minutes.
Add the pasta, white beans, salt and pepper to taste, paprika, fennel seed, chopped fresh herbs, water and vegetable stock; cover and simmer over medium-low for 30 to 40 minutes until cooked through and vegetables are tender. Add additional salt and pepper to taste, and extra stock or water to adjust desired consistency and thickness.
Garnish with fresh thyme leaves and freshly grated cheese; serve with crusty Italian bread and a leafy green salad.
Notes
Feel free to substitute or add any veggies you like to the soup: Zucchini, Green Beans, Squash, Corn, Peas, etc.
Adjust thinness or thickness of soup by adding more or less broth and/or water to the soup while it cooks down.
Buitoni loves Guys that can cook (and so do I!) – Guys, here’s your chance!
The research is in:
– 92% of girls say they like guys who can cook.
– 61% say they wish their guy cooked more often.
On October 1st, BUITONI® launches the Girls Like Guys Who Can Cook video contest on Facebook. To enter, Submit a video that shows how a guy can turn an ordinary meal into an extraordinary one with BUITONI® pastas and sauces. You could win $10,000 and a year’s supply of BUITONI pastas and sauces, and submit it by November 4th.
From November 6th-18th, just in time for Election Day, BUITONI fans will be able to vote on the videos entered, and receive a coupon for a $1 savings on BUITONI® refrigerated pastas and sauces, when they vote the first time! Submitters of the Top 15 videos that receive the most votes will be named finalists and will win a year’s supply of BUITONI® refrigerated pastas and sauces. A panel of judges will announce the $10,000 grand prize winner on November 29th.
So get your guy to heat things up in the kitchen for a chance to win $10,000!
Go to Facebook.com/BuitoniUSA to enter and for full Official Rules, including entry requirements.
One vote per person per day from 11/6/12 – 11/18/12. Coupon limit one per person. Supplies Limited.
Check out the video below and be sure to read the Official Rules for details.
There’s some new kids on the block – and some mighty tasty ones at that. Buitoni reached out to me and asked me to create some recipes to go with their two new stuffed pasta flavors which are totally rockin’!
The RoastedButternut Squash Agnolottiis a luscious half-moon pasta generously filled with oven-roasted Butternut Squash, Impastata Ricotta, aged Parmesan and Grada Padano cheeses, accented with amaretti cookie crumbs. I decided to create a luscious sauce with Brown Butter, Sage, Pancetta, Shallots, and Toasted Pine Nuts.
The savory Chicken Marsala Ravioli is a delicate pasta filled with all-natural white meat chicken, roasted portabello mushrooms and caramelized onions with Impastata Ricotta, aged Parmesan and Asiago cheeses, accented with Marsala wine. To compliment the savory chicken and mushroom flavors inside, I created a Wild Mushrooms, Leeks, and Thyme in a Garlic, Wine and Cream Sauce to go with.
The fresh pasta cooks super fast (approximately 5-6 minutes) so you’ll want to get your sauce going first before you cook the pasta, or you can cook the pasta first and set it aside until you add it to the sauce at the end to coat.
I recommend a dry white wine such as Sauvignon Blanc or or a dry Rose to go with the Butternut Squash Agnolotti, and a light red table wine such as Montepulcciano d’Abruzzo or Pinot Noir to accompany the Chicken Marsala Ravioli. Serve both with a side of toasty garlic bread and a simple Arugula or Romaine salad with some shaved Parmesan cheese a light lemon vinaigrette dressing (a few tablespoons of extra-virgin olive oil, two teaspoons of Dijon or grainy mustard, a squeeze or two of lemon and salt and pepper).
Roasted Butternut Squash Agnolotti w/ Brown Butter, Sage, Pancetta, Shallots and Toasted Pine Nuts
Butternut Squash Agnolotti with Brown Butter, Pancetta, Shallots, Sage, and Toasted Pinenuts
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serving Size: 4
Ingredients
1 package Buitoni Butternut Squash Agnolotti
1 tbsp extra-virgin olive oil
2 garlic cloves, minced
1 shallot, minced
4 oz. pancetta, diced
1/2 cup chicken stock
2 tablespoons fresh sage leaves, chopped
1/2 cup fresh Parmesan cheese, grated, plus extra for garnish
1/4 cup pine nuts, toasted, for garnish
Sea salt and freshly ground pepper, to taste
Instructions
Boil water in a large saucepan and season with salt and olive oil. Cook stuffed pasta according to package directions (about 4-6 minutes) and drain; set aside.
Heat a tablespoon of extra-virgin olive oil in a large saute pan over medium heat. Cook garlic and shallots for about two minutes until lightly browned. Add pancetta and cook until crispy and browned. Add chicken stock and sage to the pan and reduce over medium-high until sauce thickens. Lower heat and add cooked Agnolotti to the sauce; toss to coat.
Toast pine nuts in a small pan over medium heat until lightly golden brown, remove from heat.
Transfer to a serving dish and sprinkle with extra Parmesan cheese, kosher salt and freshly ground pepper (to taste), toasted pine nuts and a few sage leaves for garnish.
Notes
Serve pasta with a simple Arugula salad tossed in a light lemon Vinaigrette dressing and some toasted garlic bread. Wine pairings: Sauvignon Blanc, dry White table wine or Rose.
Chicken Marsala Ravioli with Wild Mushrooms, Leeks, Thyme in a Garlic Wine Cream Sauce
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4
Ingredients
1 package Buitoni Chicken Marsala Ravioli
3 tablespoons butter
2 cloves garlic, minced
1/2 shallot, minced
1 leek, rinsed, trimmed and sliced
3.5 ounces Wild Mushrooms (Chanterelle or Porcini)
1/2 cup white wine
1/2 cup chicken broth
1/2 cup half and half or heavy cream
1 tablespoon thyme leaves, chopped
1 tablespoon fresh Italian parsley, chopped
Dash of Sea Salt (I used Pink Himalayan Onion Sea Salt)
Fresh ground black pepper
5-6 sprays White Truffle Oil (equal to 1 teaspoon) - optional
1/4 cup Parmesan cheese, shredded
Instructions
Boil water in a large sauce pan (with some salt and olive oil). Cook pasta according to package directions (approximately 5-7 minutes). Drain and set aside.
Melt butter over medium heat in a large saute pan; add garlic and shallots and cook about 2 minutes until translucent. Add leeks and mushrooms and saute until brown, about 7 minutes. Turn heat up to medium-high and deglaze the pan with wine and broth, until sauce thickens and reduces by half, for about 5 minutes. Add cream and stir in chopped thyme and parsley and season with salt and pepper, to taste. Cook on low for about 1 minute, stirring often.
Return cooked Ravioli to sauce pan and toss to coat with the sauce, cooking over low heat for about 1 minute. Add a few sprays of Truffle Oil if using.
Transfer pasta and sauce to a serving dish and sprinkle with Parmesan cheese. Garnish with additional chopped thyme and parsley if desired. Serve immediately.
Notes
Serve Chicken Marsala Ravioli with a simple green or Arugula salad with shaved Parmesan cheese and a light lemon Vinaigrette dressing and some toasted garlic bread. Wine pairing: Pinot Grigio, Pinot Noir or light red Italian table wine such as Montepulcciano d'Abruzzo.
Summer is my favorite time of year – family picnics, outdoor BBQs, trips to the park or lake, birthday and graduation parties and alfresco dining on the back patio. On a recent trip home to visit my family, I found a treasured recipe book of my Grandmother’s family recipes that I grew up with and I couldn’t resist sharing some of them with you.
I found a few classic summer side salads that are perfect for an outdoor picnic or BBQ – fresh, tasty and most of all they remind me of home when my family made these for our own Summer parties gathered around the table. In fact, the Broccoli Salad was such a hit that it made it to TWO parties in one week! Enjoy. (and stay tuned for future posts with more of my Grandma’s recipes!)
Cook fresh green beans and yellow wax beans and let cool.
Drain and rinse the garbanzo beans, cannellini beans and kidney beans.
In a large mixing bowl, toss together the beans, red onion, celery, and green pepper.
In a separate small mixing bowl, whisk together the salt, pepper, sugar (or Stevia), and red wine vinegar until the sugar is dissolved. Gradually stream in the olive oil, whisking constantly until it all comes together.
Pour the dressing over the beans and veggies, and toss to coat. Cover and refrigerate, before serving. For best results, refrigerate at least 4 hours or overnight.
Toss the bean salad with the dressing once more and garnish with fresh parsley before serving.
Cook macaroni. Cut provolone, salami, and pepperoni into small bite size pieces. Slice olives. Cut tomatoes into bite-size pieces. Chop onion, pepper and celery. Combine all ingredients, toss and chill overnight. Add provolone cheese and a sprinkle of parmesan, basil or oregano leaves just before serving and season with salt and pepper to taste.
6-8 medium Salt or Red Potatoes, skin on and cut into halves or wedges.
1 can drained green beans
1 sliced large red or vidalia onion
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
Kosher salt and fresh ground black pepper, to taste
1 teaspoon dried oregano or Italian seasoning
Sliced green onions, for garnish
Instructions
Boil potatoes in salted water and drain, cool and set aside. Cut cooled potatoes into halves or wedges and add green beans and onion. Drizzle mixture with olive oil, red wine vinegar and a small amount of balsamic vinegar, to taste. Add salt and pepper, oregano or Italian seasoning, and blend well into the salad. Let salad marinate in the refrigerator and serve room temperature garnished with green onions.
There’s a great little place in my neighborhood called Todaro Bros. – a small, locally-owned deli and grocery store that sells fresh and imported Italian food and other gourmet groceries. I usually stop in at least once a week to peruse their cheese department and sample some of their fresh house-made mozzarella, just for kicks (it’s that good!).
It’s impossible to walk in there and just buy one thing – I’m like a kid in a candy store! I found these gorgeous sun-dried tomatoes marinated in herbs and oil and picked up some fresh mozzarella, basil, oregano, chives, tomato sauce, cream and pasta to make a fresh, tasty Summer pasta dish with a Vodka Cream Sauce.
I made it with spaghetti but you could serve this tasty Vodka Sauce with virtually any pasta you wish. It’s tangy, velvety and full of flavor, and the fresh basil gives it a peppery flavor which is rounded out by the creamy fresh mozzarella and sweet sun-dried tomatoes. I also threw in a few pieces of crumbled cooked bacon into the sauce to give it an extra layer of flavor (which is totally optional but also totally worth it!)
Top off the pasta with fresh basil leaves, red pepper flakes, coarse Mediterranean sea salt and fresh ground pepper…
6-8 marinated sun-dried tomatoes, cut into halves or quarters
1 quart tomato sauce (store bought or homemade, pureed smooth)
1 cup of vodka
1/2 cup of heavy cream
1 teaspoon fresh oregano, minced
1 teaspoon fresh chives, chopped
Coarse sea salt and fresh ground black pepper, to taste
fresh unsalted mozzarella, torn into medium pieces, for garnish
fresh basil leaves, whole or torn, for garnish
red pepper flakes (optional), for garnish
1 pound package of cooked and drained pasta (spaghetti, linguine or penne)
Instructions
Cook pasta in a large saucepan according to package directions (until al dente) and drain (reserving a few tablespoons of the pasta water for later); set aside. Meanwhile, cook the bacon over medium heat for about 15 minutes until crispy, drain and crumble.
Heat oil over medium-high heat in a large saucepan or pot. Add garlic and shallots, saute until soft and translucent, about 2 minutes. Add crumbled bacon and sun-dried tomatoes, add salt and pepper to taste. Saute for an additional 5 minutes and turn heat down to medium-low.
Stir in tomato sauce and vodka into the same saucepan and let simmer (approximately 20 minutes) until the sauce thickens and cooks down. Stir in the heavy cream, fresh oregano and chives and let simmer on low for another few minutes until sauce is heated through.
Return the pasta back to the large saucepot and ladle some of the sauce into it, along with a few tablespoons of reserved pasta water and toss to coat.
Ladle coated pasta into serving dishes and top with additional vodka sauce. Garnish with fresh basil leaves, mozzarella, red pepper flakes and salt and pepper to taste.
This is a typical Asian dish with warm, smooth and bright flavors. Soba noodles are typical Japanese noodles made of buckwheat and wheat flours (you can find soba and most of the ingredients in this recipe in any Asian store, Kaluystan’s in NYC, Whole Foods or online).
The velvety flavorful sauce is semi-sweet and made with tamarind concentrate and coconut milk, infused with bright tangy Asian flavors – lime, red Thai chili, crispy shallots, mint and fennel seed. The shrimp are grilled to perfection (you can also sauté them if desired), then tossed with the Soba noodles and sauce to make a light, refreshing dish for Springtime. Garnish with cilantro, red pepper flakes, cashews or diced mango for some extra layers of flavor.
Ingredients
2 shallots, thinly sliced
1 tablespoon sesame oil
36 shrimp, cleaned and deveined
½ cup tamarind concentrate (or use paste dissolved in coconut milk, strained)
1 cup coconut milk
4 Keffir lime leaves (or 1 tablespoon lime zest)
1 red Thai chile, diced
¼ cup mint leaves, chopped
2 cloves garlic, chopped
1/8 teaspoon fennel seed, ground
½ cup rice vinegar
½ pound buckwheat soba noodles
3 tablespoons sesame oil
Garnishes: chopped cilantro, red pepper flakes, cashews, diced mango
Preparation
Heat a 6-inch sauté pan over a medium heat and add the oil and shallots. Cook the shallots until golden brown and slightly crisp. Remove from heat and allow to cool completely.
Shrimp Tamarind Mixture
In a small bowl, mix the tamarind concentrate and coconut milk. Add the shrimp, lime leaves or zest, chili, mint, garlic, fennel seed, rice vinegar and crispy shallots together and let marinate for at least 1 hour up to 6 hours in the refrigerator.
Tamarind Coconut Sauce
Remove the shrimp from the marinade and reserve the marinade.
Bring a pot of water to a boil, and add the soba noodles. Immediately add a cup of cold water to the pot. When it comes back to a boil, drain the noodles. (You can also sauté the noodles in some sesame oil after boiling and draining them, over high heat to crisp them on the bottom before serving).
Shrimp on Grill
Heat a 10-inch sauté pan or a grill over high heat, cook shrimp for 6 minutes.
Grilled Shrimp
Pour the marinade into a 2-cup sauce pan and bring to a boil, and reduce until thickened. Return the reduced marinade to the shrimp and divide the noodles among plates (or a large serving platter for the table), and serve the shrimp with sauce over the warm noodles.
Garnish with desired toppings: cilantro, red pepper flakes, cashews, cubed mango.
Serves 6.
Adapted from recipe by Richard Ruben, Techniques of Healthy Cooking, Institute of Culinary Education.
The temperatures are rising and the sun is shining which means one thing – Spring is finally here. For me, that means lighter flavors, fresh herbs, fruits and veggies from the farmers market, and seafood, seafood, seafood.
I decided to make a lovely Shrimp Scampi Pasta in Lemon Butter Sauce that is fresh, light and fairly simple to make (not to mention absolutely scrumptious!)
I found some fresh, succulent jumbo shrimp and sautéed them in butter and olive oil with garlic, making a bright, velvety lemon butter sauce by adding lemon juice, lemon zest, and some white wine. I added a little extra butter into the sauce, threw in a few scallions and fresh garlic, and topped it off with some fresh parsley and a pinch of cayenne and red pepper flakes to give it some extra flavor and kick. If you want to make the sauteed shrimp and skip the pasta for a lighter dish, go for it – it’s totally amazing on it’s own or with a salad and some crusty bread (and a glass of white wine to accompany, of course!) Enjoy.
1 pound jumbo shrimp (about 12 jumbo or 16 large shrimp), peeled and deveined, tails intact
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
2 large scallions, sliced
1/2 lemon, zest grated for sauce plus extra for garnish
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup dry white wine
1/4 lemon, thinly sliced in half-rounds
1/4 teaspoon hot red pepper flakes
pinch of cayenne
Garnish: parsley, lemon zest, red pepper, salt and pepper
Instructions
Drizzle the vegetable oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Prep all ingredients (chop garlic, parsley, green onions, zest and halve the lemons and squeeze juice, measure out oil, lemon juice, wine, salt and pepper and red pepper flakes).
Melt butter and olive oil in another large pan over medium-low heat and add the garlic. Saute for 1 minute, being careful not to burn the garlic.
Add the shrimp, salt, and pepper and saute until the shrimp have just turned pink, about 3 minutes, stirring often. Add parsley, lemon zest, wine, lemon juice, lemon slices, scallions and red pepper flakes; cook for 1-2 additional minutes. Stir and remove from heat.
When the pasta is done, drain the cooked pasta and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve with additional chopped fresh parsley, lemon zest, salt and pepper to taste, cayenne and red pepper flakes, if desired. Serve with a glass of white wine (Chardonnay or Sauvignon Blanc) and a green salad or crusty bread.
Chef Pia Vallone / Mascarpone Mousse with Almond & Cookie Crumb
I love Italian food. I mean reallyloooove Italian food.. And who doesn’t? But especially authentic, homemade Italian – cooked with fresh ingredients and simple, healthy recipes that are downright divine. I recently took a cooking class at the Institute of Culinary Education in New York City with Chef and Culinary Instructor Pia Vallone, who teaches the Techniques of Italian Cooking course. It was a 5-week intensive class 6 hours long. Lots to learn in a short amount of time. Chef Pia, a native of Italy and graduate of ICE, taught us a a variety of recipes from different regions of Italy spanning the basic recipes and techniques.
Wild Boar Ragu w/ Matriciani
We made fresh pasta and risottos, hearty ragus and fresh and creamy sauces, roasted and braised meats, seafood dishes, soups and stews,
Baked Tomatoes with Oregano / Baked Shrimp with Garlic, Parsley & Crumbs
roasted and braised vegetables (my favorites were the Roasted Tomatoes and Stuffed Wine-braised Artichokes), desserts such as Classic Tiramisu, Mascarpone Mousse and Rustic Italian Apple Crostata,
Radish, Spinach, Romaine and String Bean Salad
and healthy, fresh Italian salads and small plates.
Making Fresh Ricotta Gnocchi
We always had red and white Italian wine and fresh Italian bread to accompany, and learned the customs of eating the way the Italians do – start with an “antipasti” (appetizer), next order a “primo” (first course usually consisting of pasta, risotto, minestrone or other soups), then pick your main “secondi” (second course usually a meat or fish dish), have a small bit of “formaggi” (cheese) after your main, then on to “dolci” (sweets/desserts such as cheese, fruit, sweet wine, and coffee/cappucino).
Sage Brown Butter
We made some of the most amazing Italian food during this class and learned classic authentic cooking techniques that I was able to bring home with me to prepare my own delicious Italian food. In fact, I was so impressed with Pia’s class that I had to interview her to share her culinary background and story along with a recipe with all of you! Enjoy.
Can you tell me a little bit about your culinary training and professional background? What was your first job as a Chef and what was that like?
My first and only hands-on restaurant experience was in an Italian restaurant in London (cannot remember the name of the restaurant), near Victoria Station, in the summer of 1978. A friend of mine who worked as an executive chef there, offered me a job as a sous chef. After a month of hard work, I had to leave the restaurant, because my visa was about to expire and soon after, I returned to Italy. The second experience related to food, was working for several years as a bookkeeper for a restaurant and corporate catering. There I learned so much about food and was exposed to new ingredients and flavor profiles, although I worked in the establishment’s office. As for training, I graduated from The Institute of Culinary Education in NYC and hold a Culinary Arts diploma and a Pastry and Baking Arts diploma. I currently work at ICE as a Manager of Kitchen Assistants and as a Recreational Chef Instructor, though I have worked in different areas in the company, within the past 10 years.
When did you realize you wanted to be a Chef? Who inspired you most as a young cook and what did you learn from them?
I always loved cooking and eating, but I began to spend time experimenting with recipes from various kinds of cuisines in my home kitchen, cooking for friends when I arrived to New York in 1980. Wanting to get involved with food and becoming a chef was a second career change for me, which began in 2001.
My greatest inspiration was my father, who was a gourmand and a terrific cook. I spent many hours in the kitchen with him during my childhood, helping out, observing him and absorbing all the knowledge I could. From my father, I learned passion, love and appreciation of good food and the importance of using fresh ingredients.
Can you tell us a little bit about your culinary style and what makes your menus and recipes unique?
My style is mainly rustic. I like rustic food for its simplicity and because it is nourishes the body and soul. My menus and recipes are unique, because the ingredients I use are accessible and inexpensive.
Is there a difference in the recipes you create/the food you eat in Italy versus the Italian food here in the United States and what are the main differences?
The difference between food in Italy and food here…? Food in Italy is extremely fresh, mostly organic and seasonal. Its flavor(s) cannot be replicated in dishes cooked outside of the Country. Food in Italy is also quite simple. In fact, most of the best food I have ever eaten there was prepared with just a few ingredients. On the contrary, Italian American food is the result of ‘imported’ traditions and transformations, mostly due the immigrant’s longing for the ‘Old Country’. Immigrants, who arrived here tried to capture flavors and freeze memories, by utilizing similar ingredients grown in a different terroir. Nowadays though, great Italian chefs live here in the States, so the differences between Italian food in Italy and the US is narrowing down.
In your opinion, what are the most important elements when creating a recipe from scratch?
The most important elements are: fresh ingredients, simplicity and focus, Make sure to tastes the food while cooking it.
What is your signature dish or your favorite recipe?
My favorite dish is ‘Roman Style Tripe’, a dish that brings back childhood memories.
What is your favorite spice or ingredient to cook with and why?
I love black pepper, which I use in all savory recipes. Besides liking its pungent flavor, I add it to dishes because it helps improve digestion.
What is your favorite cooking gadget or kitchen item you can’t live without and why?
I own many gadgets and often buy the new ones that are the latest invention in the market, but always tend to use the familiar ones over and over. A gadget I cannot live without is a hand held grater, because it is efficient and does not use too much space in the kitchen.
Do you have any advice for aspiring chefs and home cooks?
Start by cooking a simple recipe, one with 4 or 5 ingredients. Learn basic skills and techniques at first and then move on to a larger repertoire. Patience, practice and repetition are important to achieve success with cooking, as with other things in life.
Is there anything else you’d like to tell us about yourself?
Yes. I am always looking to inspire others to cook. It is a pleasure to see that people are interested in cooking and familiarizing themselves with ingredients. Sharing passion for food and cooking with people is an all-around relaxing experience for me.
Spring Vegetable Soup
Spring Vegetable Soup
Yield: serves 6
2 small carrots, diced
2 celery stalks, diced
1 yellow onion, chopped
2 small zucchini, diced
1 small butternut squash, diced
1 bunch escarole, chopped
½ cup peas, frozen
1 tablespoon basil leaves, chopped
1 tablespoon parsley, chopped
¼ cup Parmigiano Reggiano, grated
6 tablespoons extra virgin olive oil, plus extra for bread and for drizzling on soup
4 quarts chicken stock
1 small ciabatta bread
Sea salt to taste
Pepper to taste
Sauté carrots, celery and onions in a large stock pot over medium heat, for approximately 5 minutes, making sure that you stir the vegetables while they cook.
Add chicken stock to the pan. Increase the heat to high, cover the pan, bring to a boil and then reduce the heat to medium-low. Cook for 10-15 minutes.
Slice bread into 1” thick slices. Brush slices with the additional olive oil on both sides and place in a sauté pan over low heat. Turn bread slices once and cook until they are golden brown. Place bread in a tray and lightly sprinkle with sea salt. Set aside.
Add butternut squash to the stockpot and cook for 3 minutes.
Add zucchini and peas to the stockpot and cook for 3 more minutes.
Add escarole, basil, parsley, salt and pepper and cook for 4 additional minutes.
Remove two ladles of soup from the stockpot and puree in a blender, then return the pureed soup to the pot (the puree will thicken the soup). Stir and cook for 1 minute, then turn off the heat.
Add some grated cheese into the soup and stir. Ladle soup in individual bowls, drizzle oil and sprinkle additional cheese.
On a recent trip to San Diego with a group of friends, we made an awesome dinner one night, and definitely one to remember. We rented an amazing house right on the ocean at Mission Beach that had gorgeous views of the sunset – –
Sunset
a huge round disk of bright orange, yellow and red hues sinking into the horizon – absolutely breathtaking..
Chicken, Spinach & Wild Mushroom Lasagna
My friend (Paula) showed up with a delicious recipe for Chicken, Spinach & Wild Mushroom Lasagna (by Daniel Boulud) which was an amazingly creamy, savory dish to die for! The lasagna is made with a creamy base of sauteed celery and onions, white wine, nutmeg, flour and cream mixed with fresh spinach, wild mushrooms (we used Chanterelles but you can use any mix of wild mushrooms you prefer) and chicken breast. We topped off the lasagna noodles and chicken and mushroom mixture with several gooey layers of Fontina and Parmesan cheese, and baked it into a bubbly pot of goodness in the oven.
We served it with some Parmesan-Garlic Crostini and a green salad, and of course a few bottles of white wine to accompany. Daniel Johnnes, wine director of Daniel Boulud’s restaurants suggests choosing a wine from the Campania region of Italy, such as the 2009 Fiano di Avellino from Feudi di San Gregorio ($19). An alternative is Occhipinti SP68 IGT Sicilia Bianco 2009 ($26). Both of these choices are medium bodied with bold flavor and a soft texture.
Noodle Slap
**Note*** Men should definitely stay out of a female-dominated kitchen to avoid a big noodle slap when making a dish as good as this! Enjoy 🙂
Parsley and Fontina CheeseChicken-Mushroom-SpinachLasagna Ready For OvenParmesan Garlic CrostiniRooftop Sunset
Oh, and don’t forget the rooftop with great friends and an amazing view to top it all off. We had such an awesome time I’m already planning my next visit back to this gorgeous beach..
Dusk, Mission Beach San Diego
Until then, I’ll just keep dreaming about that fiery red glowing sunset… 🙂
California Dreamin’ :: Chicken, Wild Mushroom & Fontina Cheese Lasagna
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 10-12
Ingredients
5 tablespoons EVOO
2 medium onions, diced fine
2 celery stalks, diced fine
1 pound wild mushrooms (chanterelles, black trumpet, hen of woods), trimmed and washed, roughly chopped
1/2 pound spinach leaves, torn and washed, no stems
4 tablespoons butter, plus extra grease to pan
2 pounds boneless skinless chicken thighs, cut into 1/2 inch pieces
1 cup dry white wine
1/2 cup all-purpose flour
1 cup heavy cream
3 cups milk
1/2 bunch Italian parsley leaves, chopped
Freshly grated nutmeg, to taste
16 dried lasagna noodles
1 pound of Fontina cheese, diced or cut into medium-thin slices
1 cup grated Parmesan cheese
Salt and freshly ground pepper
Instructions
Prep all vegetables (chop onions, celery, spinach, mushrooms, parsley), cut up chicken and pat dry.
Measure out all wet and dry ingredients (wine, cream, milk, flour, nutmeg, salt and pepper, grated Parmesan).
Cut Fontina cheese into small dice, or medium-thin slices for layering.
Sauté celery and onions with salt and pepper over medium-low for 3 minutes. Increase heat to medium-high, add mushrooms, cook and stir for 3 minutes. Add spinach, salt and pepper, cook until wilted and mushrooms are tender. Remove from heat and reserve.
Add butter to same pot, adjust heat to medium. Season chicken on all sides with salt and pepper, add to butter. Cook stirring 6 minutes until chicken is browned. Add wine, simmer until almost reduced. Sprinkle flour over the chicken and cook, stirring for 5 mins, allowing flour to coat the chicken and absorb the liquid.
Gradually stir in cream and milk, scraping pot, stirring with a whisk to break up cooked flour. Simmer for 5 minutes, stirring constantly, allow liquid to thicken. Reserve 1 cup of liquid and remove pot from heat, add cooked mushroom and spinach mixture. Add parsley, season with nutmeg, salt and pepper to taste.
Cook lasagna noodles 8 mins in salted water. Drain and rinse in cold water. Toss with 2 tablespoons EVOO.
Preheat oven to 350. Butter a 9x13 baking pan. Layer 4 noodles on bottom. Top with 1/3 chicken mixture and 1/3 Fontina cheese. Repeat layers twice, finish with layer of noodles. Spread reserved sauce over noodles and sprinkle with Parmesan cheese. (can put in fridge or freezer at this point, tightly covered with aluminum foil or plastic wrap).
Cover with foil or lid and bake for 30 minutes. Increase heat to 400 degrees and remove foil and cook until golden brown and bubbly, another 10-15 mins.
To make the Parmesan Garlic Crostini:
Slice a loaf of Italian bread into 1/4-1/2 inch slices and drizzle with olive oil, shredded Parmesan cheese, garlic powder and bake in a 350 degree oven for about 10 minutes or until lightly golden brown and crunchy.
Sprinkle the lasagna with chopped parsley, some extra grated cheese if desired, and serve with the parmesan garlic crostini.
Notes
Serve with a leafy green salad with a vinaigrette dressing, some crusty garlic bread and a dry white wine such as Sauvignon Blanc or Pinot Grigio.
The lasagna can be made a day ahead to save time, just keep it tightly covered with plastic wrap of foil and pop it in the oven when ready to bake.
Freezes well too - wrap in plastic and foil in individual portions and reheat in the microwave or oven.
Last week I attended the International Restaurant & Foodservice Show in New York City, an annual event put on by the New York State Restaurant Association. The show took place in the massive Jacob Javits Center and was a mecca of amazing food, restaurant interiors and equipment, local and artisan food vendors, master chefs, professional restaurant marketing experts and industry speakers. Highlights of the show were: the New York Wine Expo showcasing some of the top wineries and wine producers from around the world, the Japan Pavillion showcasing the latest equipment, liquors, foods and cooking techniques from Japan, and the New Product Showcase which highlighted some of the newest and coolest food products to hit the market. The Pride of New York showcase had amazing local and organic food producers and farmers, wineries and snack foods from around New York State.
