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Monthly Archives: August 2013

Olive oil dipping sauce

Please play with the quantities of each of these ingredients… just be careful and use very little garlic. As a VERY little bit goes a long way.

1 EVOO
Oregano
Salt
Rosemary
Basil
Ground pepper

Mix together and enjoy!

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Pan Roasted Fingerling Potatoes with Pancetta

A really good side dish.  We’ve made these potatoes with meatloaf, roasts, chicken etc… The original recipe is from Food & Wine.

2 lbs Fingerling potatoes, washed and chopped into half inch round pieces
1/4 cup EVOO
1/2 lb thick sliced deli Pancetta, cubed
1 onion, finely chopped
1/4 cup fresh Dill, finely chopped

Instructions:

  • Bring a large saucepan of water to a boil. Add the potatoes and cook until just tender, about 8 minutes. Drain and pat dry.
  • In a large cast-iron skillet, heat the olive oil. Add the pancetta and cook over moderate heat until lightly browned, about 3 minutes. Using a slotted spoon, transfer the pancetta to a bowl.
  • Add the potatoes to the skillet, season with salt and pepper and cook, stirring occasionally, until lightly browned, about 10 minutes.
  • Add the onion and cook until softened and the potatoes are golden brown, about 10 minutes longer.
  • Stir in the pancetta and cook for 2 minutes longer.
  • Transfer the potatoes to a bowl. Toss with the dill right before serving.

These can be made a few hours ahead of time if desired. To reheat them, spread on a cookie sheet and bake in a 325 F oven until reheated.

Spicy Spaghetti Pie

Here’s another great recipe from the Test kitchen, from Pasta Revolution. Pretty easy to make and shockingly good!

Total prep/cook time: 1hr 15 – 25 mins

 

Spaghetti Pie
12 oz Vermicelli
4 oz sliced deli Pepperoni, chopped fine
1 onion, chopped fine
1/2 tsp Red pepper flakes
3x 14.5 oz cans diced tomatoes, puréed
8 oz Mexican cheese blend, shredded
3/4 cup heavy cream
1/2 cup fresh basil (one 0.75oz package), chopped fine
1 1/2 cups water, plus more as needed

Directions
1. With oven rack in the middle position, preheat oven to 475 F. Grease a 9 in pie plate.
2. Cook the Vermicelli until al dente. Drain, then return to the pot.
3. Meanwhile, cook pepperoni in a skillet until crisp, about 2 minutes.
4. Stir in onion and cook until softened, about 5 minutes.
5. Stir in red pepper flakes and cook for about 30 seconds.
6. Stir in tomatoes and simmer until sauce has thickened and reduced, about 10 minutes.
7. Add 2 cups of sauce, cream, cheese, and basil to the pasta. Toss to combine.
8. Transfer the pasta into prepared pie plate and press mixture into place with a spatula to flatten.
9. Bake until golden and bubbling, about 15 minutes. Then, let cool for 10-15 minutes.
10. Meanwhile, add the water to the remaining sauce and simmer until the sauce is thickened, about 25 minutes.