Cheesy Baked Penne with Cauliflower and Crema
20 05 2012
I made this recently for a large group of people and they truly loved it. The best part was the cauliflower. My guests were simply expecting Mac N Cheese so the cauliflower took them by surprise. This is gourmet deluxe cheesy pasta.
Read the rest of this entry »
Comments : Leave a Comment »
Tags: cauliflower, penne
Categories : Main Dish, pasta, Uncategorized
Ratatouille Stuffed Portobello Mushrooms with Goat Cheese
3 08 2011
Ratatouille is a celebration of summer harvest. So, I cooked this dish to celebrate my friend’s birthday. It was a huge hit. Often ratatouille is just presented as a stew, but this presentation gives a bit more elegance to the meal. You can make it ahead and even stuff the mushrooms. Then all you have to do is crumble goat cheese over, reheat and serve.
1 onion, chopped
5 garlic, minced
2 tablespoons olive oil (preferably extra-virgin)
1 1-pound eggplant, trimmed, peeled, cut into 1/2-inch pieces
2 small zucchini, cut into 1/2 inch dice
1 red bell pepper, cut into 1/2 inch dice
2 tablespoons tomato paste
1 tbsp red wine vinegar
2 teaspoon chopped fresh thyme
Pinch of cayenne pepper
four 4-to-5 inch-diameter portobello mushrooms, stems removed
1/4 cup chopped Italian parsley
1 10-ounce package ready-to-use spinach leaves
1 8oz log of soft goat cheese or goat cheese crumble Read the rest of this entry »
Comments : Leave a Comment »
Tags: eggplant, mushrooms, spinach, zucchini
Categories : Main Dish, Vegetable side dish
Spring Vegetable Pasta Risotto Style
6 07 2011This was an interesting way of cooking pasta which I found in a Cook’s Illustrated magazine. Basically the pasta is cooked in the same fashion as risotto. I found it to be very flavorful and not too heavy. Try it with farfalle, penne, or campanelle.
Comments : Leave a Comment »
Tags: asparagus, leeks, pasta, peas
Categories : Italian, Main Dish, pasta
Lemon Thyme Risotto with Asparagus and Wild Mushroom Ragout
18 05 20113/4 oz. dried porcini mushrooms
8 oz. fresh shiitake mushrooms, sliced
8 1/2 cups vegetable stock
2 cups boiling water
1 lb medium asparagus, trimmed and cut into 1 inch pieces on the diagonal
1/2 small onion, finely diced
2 tbsp olive oil
2 cups Arborio rice, rinsed
1/2 cup dry white wine
2/3 cup finely grated Parmesan cheese
sea salt, to taste
freshly ground black pepper to taste
1 tbsp fresh thyme, minced
zest of 1 lemon
1 stick unsalted butter
3 garlic cloves, minced
1/2 cup frozen baby peas
1 tbsp minced chives
Comments : Leave a Comment »
Tags: asparagus, mushrooms, risotto
Categories : Italian, Main Dish, Rice
Potato, Artichoke, Mushroom and Goat Cheese Gratin
28 01 2011
I was looking to make a hearty dish that I could make ahead of time and my family could reheat easily. I came up with this gratin filled with yummy portobellos, marinated artichoke hearts and lots of cheese. I was not around to eat it with them, but when I returned home, they had only left me a small amount because it was too good to pass up. I guess that is a positive sign. This is quite easy to put together and is delicious served with a green salad.
Comments : Leave a Comment »
Tags: artichokes, cheese, garlic, mushrooms, Potatoes
Categories : Main Dish, Potatoes, Vegetable side dish
Asian Shrimp Risotto
16 01 2011
This risotto is made with arborio rice using the same techniques as traditional Italian risotto. However, I used a lot of Asian ingredients to give it a nice flavor twist. You can add other seafood. I was hoping to add some smoked scallops which I think would add a fabulous dimension to this dish.
Comments : Leave a Comment »
Tags: mushrooms, Rice, risotto, shrimp
Categories : Main Dish, Rice
Winter Squash Polenta with a Wild Mushroom Ragout
20 10 2010
My husband kept asking me to come up with some good polenta recipes. So I finally completed his request. This dish used up two winter squashes I had from my Mom’s garden. You can use Butternut, Acorn, Delicata or any other winter squash. Also, you can use any selection of wild mushrooms you like. This can be prepared ahead. Make the polenta and put in the baking dish and then refrigerate. Bake before serving. Saute the mushrooms ahead. Then add in the stock and cream before serving.
Comments : Leave a Comment »
Tags: mushrooms, polenta, squash
Categories : Italian, Main Dish
Katherine
