Shortcut Gnocchi with Vodka Tomato Cream Sauce

My goal this week is to cook all our dinners because we’ve been eating out way too much this month. We’re busy like everyone else, but I need to get control of this time crunch issue.

Today’s recipe is a combination of an easy gnocchi recipe and my favorite vodka sauce from Cooks Illustrated.

Shortcut Potato Gnocchi

This recipe uses a food processor, but can be made in a stand mixer with a paddle attachment instead. Each batch serves about 3 people, if you need more gnocchi make a second batch.



1 cup water

1 egg

1 teaspoon butter, softened

1/2 teaspoon
salt

1/8 teaspoon garlic powder

1 cup unbleached all-purpose flour or whole-wheat pastry flour

2 cups instant potato flakes 



1. Bring a large pot of salted water to a boil.



2. Meanwhile, place the water, egg, butter, salt and garlic powder in the food processor. Process until combined. Add the flour and pulse to mix in. Add the potato flakes and pulse to combine.



3. Move dough to a clean surface and knead for about 20 seconds. Grab chunks of dough and form into snakes. Cut 1/2 inch wide pieces from snakes and roll each piece into a ball with a fork. Pull the fork back toward you for a roll or two to make gnocchi shape.



4. Gently boil gnocchi until they float to the top and then cook for two more minutes. Remove gnocchi with a slotted spoon and serve with your favorite sauce.



Gnocchi with Vodka Tomato Cream Sauce
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There's enough sauce here for two batches of gnocchi.

1 or 2 recipes Shortcut Gnocchi, above
1 (28 ounce) can whole tomatoes, drained and liquid reserved

2 tablespoons extra-virgin olive oil

¼ cup minced onion

1 tablespoons tomato paste

2 cloves garlic, minced

¼ teaspoon red pepper flakes

Salt

1/3 cup vodka

½ cup heavy cream

2 Tablespoons minced fresh basil

Grated Pecorino Romano cheese, for serving


1. Make gnocchi, set aside on wax paper.


2. Start heating heavily salted water for pasta. Puree half of the tomatoes in a food processor until smooth. Chop the remaining tomatoes into ½ inch pieces, discarding the cores. Combined the pureed and diced tomatoes in a 2-cup liquid measuring cup. Add reserved liquid to make 2 cups.



3. Heat the oil in a large saucepan. Add the onion and tomato paste and cook, stirring occasionally, until the onion is light golden around the edges, about 3 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds.



4. Stir in the tomatoes and ½ teaspoon salt. Remove pan from heat and add the vodka. Return the pan to medium high heat and simmer, stirring often for 10 minutes to cook off the vodka. (Lower heat to medium if simmering is too vigorous.) Stir in the cream and cook for 1 to 2 minutes until hot.



5. Cook the gnocchi according to the above directions. Drain and place gnocchi in a serving dish. Top with sauce, season with a little salt, pepper and handful of Pecorino Romano.

Gnocchi original recipe source from About.com. Adapted by Laura Flowers for a one bowl method. Sauce recipe from "The Best of America's Test Kitchen, Best Recipes and Reviews 2008". Picture by Laura Flowers.

Butternut Squash Ravioli with Potato & Pea Cream Sauce

I think the best gifts I receive are food related, specifically fresh produce. So I felt lucky this weekend when my Dad walked me out to their garden and dug up enough vegetables to last us a week.

I don’t have specific plans for most of it, but the potatoes and peas were first on my list to use. At my parents, meals are centered around meat with veggies as a side, but I thought I’d turn their creamed potato and pea recipe into a late summer vegetarian pasta dish.

Jesse and I enjoyed this interpretation on a classic recipe, and using frozen ravioli kept it quick and inexpensive.

Clara on the other hand just ate the potatoes, but as a picky 9-year-old she believes ravioli should only come in cheese.

Butternut Squash Ravioli with Potato & Pea Cream Sauce
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If your peas are fresh from the garden they might take about 7-10 minutes to cook, but if they come frozen, only boil them for 3-4 minutes.

1 pound waxy baby potatoes
1 cup shelled English peas
2 tablespoons butter
2 tablespoons all-purpose flour
Salt and pepper to taste
2 cups milk
25-ounce package frozen butternut squash ravioli (I used Safeway Select)

1. Bring a large pot of salted water to a boil for ravioli.

2. If potatoes are large, half or quarter them into bite size pieces. Bring a large pot of water to a boil over high heat. Boil potatoes for 10 to 15 minutes, or until tender. About two-thirds of the way through cooking time, add the peas. When both are tender, drain the pot.

3. In a saucepan, melt butter over medium heat. Stir in flour to make a thick paste; gradually whisk in milk, stirring constantly until slightly thickened. Season with salt and pepper to taste.

4. Meanwhile, cook the ravioli according to package directions. With a slotted spoon, move cooked ravioli to a platter. Cover with potatoes and peas then poor sauce over the top.

Recipe and photograph by Laura Flowers.

Shrimp and Scallop Linguine in Tomato Sauce

Today’s recipe comes from one of my favorite sites, MomsWhoThink.com. I appreciate their healthy weekly menu section and have been utilizing it more lately as I branch out and cook new healthy dishes.

I guess I can’t have pizza every night. Or can I? Hmm…

Shrimp and Scallop Linguine in Tomato Sauce
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I used Annie’s Roasted Garlic Olive Oil, but if you don’t want to purchase a bottle for this recipe go ahead and use regular olive oil.

1 box whole-wheat linguine
1 tablespoon roasted garlic olive oil
1/2 cup diced shallots
2 (14.5 ounce) cans no salt added diced tomatoes
1/4 teaspoon cayenne pepper (optional)
1 pound shrimp, shelled
1 pound sea scallops
1/2 cup slivered fresh basil
About 1 cup of the salted pasta water
Salt and pepper

1. Cook the pasta in heavily salted boiling water until done to taste. Set aside your pasta water at the end of cooking time. Drain pasta and move it to a large bowl.

2. Tear off each little knob (it's really called a beard) on the side of the scallops if they're still attached. Slice each scallop in half so you have two thin rounds. Set aside.

3. Over medium-high heat in large nonstick skillet add the oil and scallions and cook until the scallions are softened. About 3 to 4 minutes. Add the tomatoes with their juices and cayenne if using and bring to a high simmer. Cook until the juices are mainly absorbed and the tomatoes are tender.

4. Turn the heat to medium. Add the shrimp. Cook until pink. Add the scallops and cook for 30 seconds to 1 minute.

5. Add the sauce and basil to the pasta. Gently toss and add pasta water as needed to make the dish saucy. Season with salt and pepper to taste.

Servings 8. Calories 369. Protein 29g. Carbohydrate 48g. Fat 6g.

Recipe adapted slightly from http://www.momswhothink.com/. Picture by Laura Flowers.

Spinach Linguini with Fresh Tomato Sauce and Creamy Ricotta

This is not a Cooking Light recipe. Aren’t you amazed? I have branched out a little from my “cooking from the books mood”. This recipe is from Judith Barrett’s book Pasta Verde.

A simple little dish like this almost isn’t a recipe at all. It’s so crazy simple, dinner can be ready in 15 minutes with the help of jarred tomato sauce. But if you want to make your own who am I to stop such greatness? So I’ve included a recipe for that as well.

Spinach Linguini with Fresh Tomato Sauce and Creamy Ricotta
Printer Version, Both Recipes
The red white and green is fun to eat. I used Lucini’s Rustic Tomato and Basil Sauce, but feel free to make your own. If you want a protein in here I’d suggest slices of freshly grilled chicken breast sprinkled with salt, pepper and a little garlic and herb flavored Mrs. Dash.

1/2 cup ricotta cheese
1 tablespoon cream cheese or mascarpone cheese
1 package spinach linguini or fettuccine
1 tablespoon salt
1 jar tomato sauce or see recipe below
Freshly grated Pecorino Romano cheese

1. Mix together the ricotta and cream cheese. Set aside.

2. Add the salt to a large pot of water. Bring to a boil and cook pasta according to package directions. Drain.

3. Place the sauce in a pan and cover, cook over medium-low heat until warmed through.

4. Place pasta in individual bowls. Top with sauce, a dollop of ricotta mixture and sprinkle with Parmesan.

Fresh Tomato Sauce
3 pounds ripe plum tomatoes
1/4 cup olive oil
1 large clove garlic, pressed or finely minced
Salt for seasoning
1/4 cup coarsely chopped basil leaves

1. To peel the tomatoes: Bring 2 quarts of water to a boil in a large saucepan. Place the tomatoes in boiling water for exactly 1 minute. Drain in a colander and allow to cool slightly.

2. With a pairing knife, cut away from stem end of the tomato and peel off the skin. The skin should slip off easily. If it does not, place the tomatoes back in boiling water for another 30 seconds.

3. Cut around the inside core with the knife, and gently squeeze the core and seeds out. Hold the tomato under cold water to flush out remaining seeds. Coarsely chop the tomatoes.

4. Heat the oil in a large skillet over medium-high heat. Add the garlic, stir and cook for 30 seconds. Stir in the tomatoes. Liberally season with salt to taste.

5. Reduce heat to medium and cook, stirring occasionally, until the watery liquid in the tomatoes has cooked away, about 20 minutes.

6. Turn off heat. Taste for salt and add more if needed. Add chopped basil.

Recipes adapted from Pasta Verde by Judith Barrett. Picture by Laura Flowers.

Grilled Vegetable Pasta Salad with Parmesan Dressing

The Food Network Magazine doesn’t always grab my attention, but June’s issue jumped in my cart. With fifty recipes for condiments, new iced tea ideas, fresh fruit cocktails, hot dogs and make your own pasta salad concepts I’m going to be cooking out of it all summer.

I added some of those pre-grilled vegetables, vegetable rotini and a tad more garlic and lemon to their sauce recipe. It’s so good I can’t stop sneaking forkfuls.

Now I can’t wait to try the other sauces and suggestions! Summer here I come.

Creamy Garlic Parmesan Dressing
1/4 cup mayo (I used olive oil mayo)
1/4 cup sour cream (non-fat is fine)
1 to 2 tablespoons lemon juice, to taste
1/2 teaspoon garlic that’s been pushed through a garlic press
3/4 cup shredded Parmesan
Salt and Pepper to taste

Mix all the ingredients together. Toss with pasta and grilled vegetables, below.

Grilled Vegetable Pasta Salad
Recipe Printer Version
1 recipe Creamy Garlic Parmesan Dressing, above
12 ounce box Ronzoni Garden Delight Rotini or pasta of choice
8 3/4 ounce can of corn, rinsed and drained (no salt corn works best)
1 medium-large zucchini
1 onion
Olive oil
Granulated garlic powder
Granulated onion powder
Salt & pepper

1. Make the pasta according to package directions. Drain and run under cold water.

2. Meanwhile, turn the grill to medium-high. Slice the onion and zucchini large enough they don’t fall through the grates. Season well with oil, granulated garlic, granulated onion, salt and pepper. Toss to combine. Grill until char marks form and veggies are tender. Chop into small bite sized pieces and cool to room temperature.

3. In a large bowl, toss pasta with dressing and vegetables. Add salt and pepper to taste if needed. Serve immediately or chill until ready to use.

Sauce recipe adapted slightly from Food Network Magazine, June 2011. Pasta & picture by Laura Flowers.

Chicken Piccata Fettuccine

In the mood for chicken piccata, but a little short on chicken for my guests. I turned a tradition Italian meal into a pasta dish. It’s a restaurant trick I took to heart, learning most nice meals can be extended by pasta in a pinch.

This one works especially well with all the lemon, wine and chicken broth. If truth be told, I think it might be my new favorite pasta recipe.

Chicken Piccata Fettuccine
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This is one of those medium level recipes. If you’re a novice cook, all the instructions are here to guide you. Total time including chicken prep should be around 35 minutes.

2 skinless boneless chicken breasts
All-purpose flour for dredging
Salt and pepper for chicken
1 pound fettuccine
4 tablespoons butter
1/4 cup olive oil
1/3 cup white wine
14 ounce can Swanson low sodium chicken broth
1/2 cup fresh lemon juice (about 3 lemons)
1/4 cup small capers, drained and rinsed
1 tablespoon dried parsley
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup shredded Parmesan


1. With a sharp chefs knife, carefully cut the chicken breast horizontally through the center of the breast to make a total of 4 thin pieces. Place 1 piece of chicken at a time into a gallon size plastic bag and pound chicken with a flat bottom meat pounder until about 1/3” thick.

2. Dredge the chicken in flour and season with salt and pepper. Set aside.

3. Meanwhile, bring a pot of heavily salted water to a boil for fettuccine. Cook fettuccine according to package directions. Place the pasta in a large serving bowl.

4. In a large skillet, melt the butter with olive oil over medium high heat. Add the chicken and cook for 3 to 4 minutes per side, or until cooked through. Do this in batches if you need. Turn down the heat if oil starts to splatter. Move chicken to a cutting board and set aside.

5. Deglaze the skillet with wine. Add chicken broth, lemon juice, capers, parsley, salt, and pepper. Simmer for several minutes until the sauce reduces by about a third to half.

6. Slice chicken into bite sized strips and add them to the sauce. Cook for 5 minutes, then pour sauce mixture over fettuccine. Top with cheese and toss to combine.

Recipe and photograph by Laura Flowers.

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Pesto Pasta Salad with Peas, Pine Nuts & Pecorino Romano

Try to say the title of this one ten times!

Is it spring yet? It’s got to be close, because everything I’ve made or photographed lately has been green. Or maybe I just have a nasty case of spring fever. I’m emotionally done with winter and ready to start riding my bike again.

Too bad Mother Nature has other plans. There’s still heaps of snow over our frozen ground.

So I'll just keep thinking green instead. This cold pasta salad is based off an older Ina Garten recipe. I’ve switched it up a bit, as I couldn’t bring myself to add a whole cup-and-a-half of mayo to a weeknight dinner idea. I also liked Pecorino Romano quite a bit better than Parmesan here, but you can always switch out the cheese for your preferences.

We enjoyed this dish as an easy weeknight meal with toasted bread rubbed with garlic and topped with jarred bruschetta, but it would also be good as a side to sandwiches, meats or even as something to bring for a potluck.

Pesto Pasta Salad with Peas, Pine Nuts & Pecorino Romano
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Fresh and green, this pasta salad is ready for spring.

3/4 pound fusilli pasta (in the bulk section)
3/4 pound bow tie pasta (in the bulk section)
1/3 cup extra virgin olive oil
1/3 cup pine nuts
1 1/2 cups pesto, store bought or homemade
1 (10-ounce) package frozen chopped spinach
3 tablespoons freshly squeezed lemon juice
2/3 cup good mayonnaise
1/2 cup freshly grated Pecorino Ramano
1 1/2 cups frozen petite peas, defrosted
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

1. Bring a large heavily salted pot of water to a boil. Add the fusilli and cook for 2 minutes. Add the bow ties to the water and cook until both pastas are al dente. About 8 to 10 minutes total, but taste for doneness. Strain and rinse gently with cold water. Toss with olive oil and set aside.

2. Meanwhile, cook the spinach in the microwave according to package directions. Strain into a colander, rinse with cold water and press out the liquid with the back of a spoon. Set aside.

3. Place the pine nuts on a microwave safe plate. Microwave on high for 30 seconds. Toss and repeat until toasted, about 1 minute total.

4. In a very large bowl, stir together pesto, spinach, lemon juice, mayonnaise, salt and black pepper. Add pasta, pine nuts, peas, and Pecorino Romano and toss together until the pasta is coated. Serve immediately, or chill until ready to use.

Recipe and photograph by Laura Flowers. Recipe based off an Ina Garten recipe from 2001.
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Lightened Up Fettuccini Primavera With Roasted Vegetables

This week, I’m staying at my parents place two hours north of home while I take a real estate class. Why am I taking this class do you ask? I don’t know. My friend Julie talked me into it?

What does a photographer do with a real estate license anyway? Take house pictures? I have no idea, but I’m having a blast learning something totally outside my field. Brain candy. I haven’t taken a class for pure fun in years.

Though I’m starting to miss Jesse, the kiddo and my constant doggie sidekick, this extra time should hopefully allow me to share a couple backlogged recipes with you.

This lightened up fettuccini primavera is still satisfying, but won’t make you feel like you ate a stick of butter and pound of cheese. I loved creating and eating it and hope you like to too.

Well, I better go hit the books. Weird. I’m not used to this anymore. College was over years ago. Ok, I’m really going to go study now.

Really. Maybe…

Lightened Up Fettuccini Primavera With Roasted Vegetables
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Broth adds flavor to the sauce without all the calories from boatloads of heavy cream and cheese.

Roasted Vegetables
32-ounce bag (2 pounds) Vegetable Medley (Broccoli, Cauliflower & Carrots.)
Extra virgin olive oil
Salt
Garlic powder
Onion powder

1. Preheat the oven to 425 degrees. Place the vegetables on a rimmed baking sheet. Halve or quarter any extra big pieces of cauliflower and broccoli. Coat vegetables well with oil and season generously with salt, garlic powder and onion powder.

2. Bake for 25 minutes. Toss and bake for another 10 to 15 minutes until the vegetables are tender but not mush. Set aside.


Fettuccini Alfredo
1 package fettuccini noodles
1/4 cups flour
1/2 cup Parmesan Reggiano
1/4 cup heavy cream
1 (14.5 ounce) can chicken or vegetable broth
2 tablespoons butter
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly cracked pepper


1. Roast the vegetables first (above). Near the last half of cooking time make fettuccini according to package directions in salted water. Drain noodles and toss with a little olive oil to prevent noodles from sticking together.

2. Meanwhile, in a small bowl toss together flour and Parmesan. Stir in heavy cream and 1/4 cup of the broth. Set aside.

3. In a large saucepan melt butter over medium heat. Add the garlic and sauté for 30 seconds. Add salt, pepper and the rest of the broth. Bring to a high simmer. Stir in the flour mixture. Bring back to a simmer and cook for several minutes until thickened to taste.

4. Plate noodles, spoon on veggies and sauce. Sprinkle with more Parmesan if desired.

Recipe and photograph by Laura Flowers.

Linguini in Tex-Mex Pepper Cream Sauce

Sweet bell peppers, green chiles, garlic and sour cream blend together for this speedy Tex-Mex inspired dinner.

Was that me who said they never wanted to eat again after last weekend? No, it couldn’t be. It must’ve been some other silly woman who gorged herself and complained about it.

Linguini in Tex-Mex Pepper Cream Sauce
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Pureeing the ingredients together in a food processor makes this a very quick weeknight meal.

1/2 cup shelled pumpkin seeds (pepitos), found in the bulk isle
2 tablespoons olive oil
1 large onion, diced
1 red bell pepper, diced
1 teaspoon salt
3 cloves garlic, minced
1 cup sour cream
1/4 cup cilantro, plus more for garnish
4-ounce can mild diced green chiles
2/3 cup shredded Mexican cheese blend
1/2 teaspoon black pepper
1/8 to 1/4 teaspoon cayenne pepper, to taste
1 pound linguini pasta

1. Place the pumpkin seeds on a plate and microwave in 30 second increments 3 to 4 times until toasted. Set aside.

2. Heat olive oil in a large skillet over medium high heat. Add the onions, bell peppers and salt and cook until tender stirring occasionally. Add the garlic and cook for one minute. Meanwhile cook the pasta in salted water according to package directions

3. Place the veggie mixture into a food processor with sour cream, cilantro, green chiles, cheese, cayenne and black pepper. Puree until smooth scraping the sides as needed.

4. Toss the pasta with the sauce. Plate and garnish with pumpkin seeds and cilantro.

Recipe & photograph by Laura Flowers.

Gnocchi with Roasted Tomatoes and Fresh Basil in Garlic Cream Sauce

I feel like I’m getting back into the swing of cooking for my family. I’ve been working on a couple assignments the last few weeks that had me creating and cooking fun food, but not our usual fare.

This last project was a week and a half of kid food. About halfway through Jesse informed me if I was going to keep doing this type of work he could only eat so much macaroni & cheese and chicken fingers. They were good, but I agree with him. It’s nice to have some adult food again!

My husband loves gnocchi and tomatoes so I tossed them into a mildly garlic cream sauce as a sorry I fed you toddler food for the last 9 days will you forgive me meal.

If I keep this up maybe he’ll forget he tested three pans of chicken fingers, two batches of macaroni & cheese, three tries with another pasta dish, four versions of carrots, endless amounts of corn and many other kid friendly meals.

On the other hand, my daughter loved it. She’d prefer I cook that way all the time and hopes I’ll get another assignment! I do too honestly. It was exciting to step out of my comfort zone and create something new.

Gnocchi with Roasted Tomatoes and Fresh Basil in Garlic Cream Sauce Printer Version

This dish is quick to throw together on busy evenings. You’ll only need about 35 minutes tops from start to table.

2 cups mini tomatoes, any kind
2 tablespoons butter
1 tablespoon Annie’s Naturals Roasted Garlic Flavored Extra Virgin Olive Oil, plus more for tomatoes
2 to 3 cloves garlic, pressed through a garlic press
1 cup half and half
1/4 teaspoon coarse sea salt, plus more for tomatoes
1/4 teaspoon fresh cracked pepper, plus more for tomatoes
1 tablespoon all purpose flour
1 cup shredded Parmesan Reggiano
2 (16 ounce) packages potato gnocchi
1/3 cup chopped fresh basil
1/4 cup reserved pasta water

Preheat oven to 400 degrees and line a baking sheet with foil.

Place the tomatoes in the baking sheet and toss with a little garlic olive oil, salt and pepper. Bake for 20 to 25 minutes until skins pop and tomatoes are soft. Cut in half if you like smaller tomato bites.

Meanwhile, in a bowl toss the Parmesan with flour. Set aside. Bring a pot of salted water it a boil for gnocchi.

In a large saucepan melt the butter and olive oil together over medium heat. Add the garlic and sauté for about 30 seconds until fragrant. Turn the heat to medium low and add 1/4 teaspoon salt, 1/4 teaspoon pepper, half and half, and lastly cheese. Stir constantly until sauce simmers and begins to thicken. Do not boil.

Cook gnocchi according to package directions. Reserve ¼ cup pasta water at the end of cooking time.

Drain gnocchi, toss with sauce, roasted tomatoes and basil. Add some of the reserved pasta water if needed. Garnish with more Parmesan if desired.

Serves 4 to 5.

Notes: For two people cut the recipe in half.

Recipe and photograph by Laura Flowers.

Creamiest Macaroni & Cheese Ever

I stood in my kitchen growling over yet another bad recipe. I don’t know why, but I have terrible macaroni & cheese karma. I’ve tried everything. I even went as far as making all of Alton Brown’s recipes from Good Eats. Well ok, I didn’t fry mine into blocks. That’s going a bit too far.

Anyway, I got lucky. Dishboy Scott was over helping me cook that Monday evening and he started babbling about how he always makes a medium white sauce first, and it’s fantastic, and blah blah blah blah blah. I stared at him incredulously. “What did you just say?”, I demanded. “Back up a bit. You mean to tell me you have a fabulous, easy macaroni and cheese recipe you make all the time, and you’ve let me suffer for years through all my bad attempts?!”

I tossed the recipe in my hand into the garbage and Scott quickly instructed me how to make the most simple, most wonderfully creamy, and by far the best macaroni and cheese I’ve ever had. This recipe is a keeper!

I love my foodie friends. Thanks Scott you are awesome!

Creamy Macaroni & Cheese
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Use flavorful, good quality cheese in this pasta. It makes all the difference.

1 pound good quality sharp cheddar or vintage white cheddar
6 tablespoons unsalted butter
3 & 6 tablespoons unbleached flour, divided
1 teaspoon salt
3 cups milk
Lots of freshly cracked pepper
1 pound macaroni, cappelletti, or other pasta of choice
Salted pasta water

1. Begin boiling the water and cooking the pasta according to package directions in heavily salted water. Meanwhile, grate the cheese and toss with 3 tablespoons flour. Set aside.

2. In a large pot melt the butter over medium to medium high heat. Stir in 6 tablespoons flour (1/4 cup plus 2 tablespoons to make it easy), and salt. Cook until golden stirring frequently. Very slowly pour in the milk stirring completely into the flour as you go so lumps don’t form. Add lots of freshly cracked pepper and stir the mixture constantly until thickened. Turn off the heat and add the cheese. Stir until melted.

3. When the pasta is done cooking, set aside about a cup of the salted pasta water. You'll need it for the sauce. Drain the pasta and add it to the cheese mixture. Stir gently to combine. Add pasta water as needed to make creamy.

Recipe by Dishboy Scott. Picture by Laura Flowers.

Ravioli in Fresh Asparagus Cream Sauce

Happy Saint Patrick’s Day! Let’s celebrate with some green Italian food! Err never mind. That just doesn’t sound right.

I’m slacking over here and I know it. I’ve been a bad food blogger, and just bad in general. You see, I have a one track mind right now and it’s not food for once. It’s been unusually warm here this winter and as Queen sings, “I want to ride my bicycle. I want to ride my bike.” I can hardly get off the darn thing and my backside is completely saddle sore. Oh, you probably didn’t want to know that.

I’ll leave you with this recipe I threw together last night. It’s simple and fresh, which fits well right now. I’ll be back in the kitchen and back on the blog as soon as I stop acting like a 10-year-old.

Ravioli in Fresh Asparagus Cream Sauce
This recipe makes enough sauce for two somewhat small packages of ravioli. Freeze half of the sauce for later if you're making this for three people or less.

1 bunch asparagus
1 clove garlic
1/3 cup olive oil
1 tsp salt
Lots of freshly cracked pepper to taste
Pinch of red pepper flakes
½ cup heavy cream
1/2 cup shredded Parmesan Reggiano, plus more for garnish
½ cup reserved salted pasta water
1 to 2 packages (19 ounces each) frozen Safeway Select Asparagus Ravioli (or any favorite type)

1. Bring a heavily salted pot of water to boil for ravioli. Wash asparagus. Snap off and discard rough ends. Chop into half inch pieces. Press the garlic through a garlic press or finely mince.

2. In a large skillet warm the olive oil over medium high heat. Add the asparagus, garlic, salt, pepper, and red pepper flakes. Cook stirring somewhat often until asparagus is tender, usually less than 5 minutes. Then turn off the heat.

3. Add the asparagus mixture to a food processor and puree scraping sides as needed. Add the Parmesan and pulse to combine. Then with the food processor running, drizzle in the heavy cream. Set aside but don’t remove from the food processor.

4. Cook ravioli according to package directions. Near the end of cooking time reserve ½ cup of the pasta water. Strain the ravioli and place them back in the skillet. Turn the food processor back on and drizzle in some of the pasta water until the mixture looks like a nice sauce consistency.

5. Add half of the sauce for one package of ravioli or the entire batch for two packages. Warm the sauce and ravioli together over medium heat until warmed through. Salt & pepper to taste is needed and serve immediately with more Parmesan cheese for garnish.

6. Freeze any leftover sauce for an easy dinner later.

Recipe & photograph by Laura Flowers.

Radiatori with Sautéed Brussels Sprouts

I love Brussels sprouts, but as a child I thought they were the nastiest stinkiest vegetable in existence. Probably because steamed was the only way I’d experienced them. I still believe most steamed or boiled vegetables are not edible. Though, as an adult, or as a big kid as my husband refers to me, I'm able to suck it up and eat what I'm served while my taste buds scream silently in protest.

 Or at least I don't spit them out impolitely anymore.

Nowadays I have a rule. The only darn vegetable I’m allowed to boil or steam is a potato! Ok, sometimes broccoli too. Everything else has to be grilled, sautéed, or roasted.


So my question is, WHY??? Why ever in the world did humans steam these things? They are so fantastic roasted, sautéed, or grilled. I wasted my childhood running from vegetables, but my own 8-year-old loves them now that I know what not to do.



I still try to choke down steamed vegetables when I visit my parents. I don’t think changing their ways is likely at this point anyway.

Radiatori with Sautéed Brussels Sprouts
2 pounds Brussels sprouts
1 lemon, divided
1 pound Radiatori pasta or other shape, plus 1 cup reserved pasta water
¼ cup fresh breadcrumbs, (Pulse some bread in a small food processor)
½ teaspoon and 1 tablespoons butter, divided
3 tablespoons olive oil
1/2 teaspoon of coarse sea salt
1 red onion, halved and thinly sliced
Pinch of red pepper flakes
4 cloves garlic, minced
1/2 cup shredded Pecorino Romano or Asiago cheese
Freshly cracked pepper plus more salt to taste

1. Prepare a bowl of cold water with juice of ½ a lemon (I threw in the lemon half with the water too), save the other half for the recipe. Rinse the Brussels sprouts and peel off the outer leaves. Cut about ¼ of the base off and discard. Slice into quarters and toss into the lemon water. Repeat with remaining sprouts.

2. Meanwhile bring heavily salted pasta water to a boil and cook the pasta according to package directions. Reserve about 1 cup of pasta water at the end of cooking time.

3. At the same time melt 1 teaspoon butter in a large nonstick skillet and add the breadcrumbs. Cook until golden and toasted. Remove from skillet and set aside.

4. Next, add the olive oil, 1 tablespoon butter, and ½ teaspoon salt to a large nonstick skillet and heat over medium-high heat until butter is melted. Add the Brussels sprouts and cook for a couple minutes until they start to shrink a bit. Add the onion slices a pinch of red pepper flakes and cook until the vegetables start to caramelize stirring often. Add the garlic and cook for 1 more minute until fragrant. Turn off the heat and squeeze the juice half a lemon over the vegetables.

5. Toss the hot vegetables together with the pasta, bread crumbs, and cheese. Add enough of the pasta water to make it a nice consistency. Add more salt and freshly cracked pepper to taste. Serve immediately.

Recipe based off a Brussels Sprout Pasta from Alice Waters' "Chez Panisse Vegetables". Photograph by Laura Flowers.

Bugs Bunny’s Pasta or Roasted Carrot & Garlic Cream Bowties with Peas

Oh roasted carrots I’ve been missing you my whole life! I had no idea roasting you would create such buttery rich squashy flavor and take garlic to a whole new level of heaven.

Why didn’t anyone tell me sooner? Reeni from Cinnamon Spice & Everything Nice I owe you big time for this recipe. It’s a staple in my house already and I’ve made it three times since you posted it.

Reeni thought she would add pancetta or bacon next time, and I decided to go the vegetarian route and add peas. I think nearly anything you choose to add to this pasta will be fantastic!

Bugs Bunny Pasta
Print Recipe
1 pound of Carrots, sliced in 1-inch rounds
5 cloves of garlic, whole, peeled
3 tablespoons Olive Oil
Sea or Kosher salt and fresh pepper
1 teaspoon Thyme
2/3 cup Heavy Cream
1/3 cup Parmesan Cheese, grated, plus more for serving
1 pound of Pasta
1 and 1/2 cups Reserved Pasta Water

1. Preheat oven to 400 degrees. In a large bowl toss carrot rounds and garlic with the Olive oil, using your hand to thoroughly coat the carrots and garlic with oil. Season well with salt, pepper, and thyme.

2. Bake in a 9x13 inch baking pan about 45-50 minutes until carrots are tender. Take the pan out and toss halfway through the cooking time.

3. When carrots are tender, remove from oven. Cook the pasta in a generous amount of salted water to al dente according to package directions. While the pasta is cooking
make the carrot cream.

4. In a blender or food processor puree the carrots and garlic together with the heavy cream and Parmesan cheese until smooth. When the pasta is done cooking reserve a cup and a half of the pasta water.

5. Drain pasta and add to a large mixing bowl. Toss with carrot cream, (add 1 ½ cups frozen petite peas here if using) adding pasta water a little at a time until you get a nice consistency and the pasta is evenly coated.

6. Serve with Parmesan Cheese and crusty bread/garlic bread.

Notes: Recently I've been roasting two heads of garlic for this pasta with great results. I guess if this recipe could possibly get any better, garlic would do it.

Recipe by Reeni @ Cinnamon Spice & Everything Nice. Picture by Laura Flowers.

Penne Alla Vodka and I’m a Terrible Competitor

So here’s the deal. I learned today you could vote for all the cakes in a day. That means instead of $1 a day going to fight ovarian cancer, we can each make $5 per day go to this much needed cause. So instead of just asking you to vote for our team, “Fall for Me”, I’m hoping that you'll vote for all five teams.

I’ll probably be kicked out of the competitors club for this one. But this is cancer, these are my food blogging buddies, and I love all our cakes. So will you vote for all of us? Please? Only 2 ½ days left. Let's kick ovarian cancer in the butt!

Also, Buddy the Cake Boss is giving an internet live cake demo today at 4p.m Pacific Time. If you want to learn some rad new skills go RSVP. Again, money goes to the same worthy cause. I’ll be there of course.

This pasta is a staple in our house and my husband asks for it all the time. I finally grabbed a picture so I could pass it on to you. It's also great with some grilled chicken or shrimp. Play around with it and see what works for you.

Cook’s Illustrated Penne Alla Vodka
“If possible, use premium vodka; inexpensive brands will taste harsh in this sauce. Pepper vodka imparts a pleasant flavor and can be substituted for plain."

1 pound penne pasta
1 (28 ounce) can whole tomatoes, drained and liquid reserved
2 tablespoons extra-virgin olive oil
¼ cup minced onion
1 tablespoons tomato paste
2 cloves garlic, minced
¼ to ½ teaspoon red pepper flakes
Salt
1/3 cup vodka
½ cup heavy cream
2 Tablespoons minced fresh basil
Grated Pecorino Romano cheese, for serving

1. Start heating heavily salted water for pasta. Puree half of the tomatoes in a food processor until smooth. Chop the remaining tomatoes into ½ inch pieces, discarding the cores. Combined the pureed and diced tomatoes in a 2 cup liquid measuring cup. Add reserved liquid to make 2 cups.

2. Heat the oil in a large saucepan. Add the onion and tomato paste and cook, stirring occasionally, until the onion is light golden around the edges, about 3 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds.

3. Stir in the tomatoes and ½ teaspoon salt. Remove pan from heat and add the vodka. Return the pan to medium high heat and simmer, stirring frequently for 10 minutes to cook off the vodka. (Lower heat to medium if simmering is too vigorous.) Stir in the cream and cook for 1 to 2 minutes until hot.

4. Right after you add the vodka cook the pasta according to package directions. Set aside ¼ cup of salted pasta water at the end of cooking time. (I save about a cup, often needing more than called for.) Drain the pasta, return it to the pot, add the sauce and cook over medium heat for 1 ½ minutes to make the sauce stick to the pasta a bit. Then turn off heat, add the pasta water, basil, a little salt and pepper and Pecorino Romano cheese as desired and serve.

Recipe from "The Best of America's Test Kitchen, Best Recipes and Reviews 2008". Picture by Laura Flowers.

Weeknight Riccioli in Creamy Walnut Sauce

Score one for good weeknight food. It took me longer to boil pasta than it did to throw together the walnut sauce, making this one of my new go to meals on busy chaotic nights. I like to serve it with a Caesar salad, garlic bread, and a glass of Pinot Grigio or a sweet Riesling to cut through the wonderfully creamy walnut sauce.

I think I’ll pass this recipe on to my sister-in-law Dorian. She’s going to need some quick easy meals for awhile. Dorian and my brother Steve welcomed their first child into the family Wednesday the 20th at 11:44p.m. Rowan Kay weighed in at a very healthy 8.07 pounds and is 20 inches long.

Now the question is, will this child ever learn to walk? I have a feeling Rowan’s going to move from one set of arms to the other until she’s ten. It’s been a long time since we’ve had a baby in the family.

Congratulations Dorian, Steve & Rowan! We love you!

Ingredients
2 thick slices whole wheat bread
1 1/4 cups milk
2 1/2 cups walnuts pieces
1 garlic clove, crushed
1/2 cup freshly grated Parmesan cheese
6 Tablespoons olive oil
1 pound Riccioli pasta, or any other favorite pasta shape
Salt & Pepper to taste
1 teaspoon dried parsley

Instructions
1. Cut the crust off the bread and soak in the milk, until most of the milk is absorbed.

2. Preheat the oven to 375 degrees. Spread the walnuts on a baking sheet and toast in the oven for 5 minutes.

3. Place the bread, walnuts, garlic, Parmesan cheese and olive oil in a blender or food processor and blend until smooth. Season to taste with salt and pepper. Set aside.

4. Cook the pasta in plenty of salted boiling water according to instructions on the package. Near the end of cooking time set aside about 1 cup of the pasta water. Drain the pasta and place back in the pan.

5. Toss the pasta, walnut sauce, and parsley together. Add some of the pasta water if needed for creaminess. Top with a little parmesan cheese and parsley for garnish if desired. Serve immediately.

Recipe adapted slightly from my friend Rhonda’s MySpace. Thanks Rhonda for the great recipe! Picture by Laura Flowers.

Farmers Market Vegetable & Goat Cheese Spaghetti

I am a creature of habit. Some good, some bad. I really don’t want to be this kind of person. I like to think of myself as a rebel against such monotony. Yet, my habit forming nature takes over and I often end up back-peddling.

Every June I rebel against cooking, cleaning, and all things domestic. The warm weather makes me want to spend every waking and sleeping moment outside. That means I don’t cook either, and we mainly eat out. This might normally be acceptable; except this is the only time of year we get local fresh fruits and vegetables. And every year, right smack in the middle of July I have a “new” epiphany. I miss cooking! Then the next Saturday I hit the farmers market, and am thrilled (overexcited) to see everything in full swing. I also start kicking myself for not coming earlier and for missing a potential month of fresh local food.

In reaction, I way over buy. I load the husband, the kid, and myself down with bags of fruit and vegetables. We drag our bounty home with Jesse trying to act happy behind me. I’m sure he was wondering how we were going to fit everything into our overflowing refrigerator. I knew how though. I had been shoving things deeper into the back until I could no longer get even the smallest jar of jam in. I swear I’m turning into my mother.

I began to clean, and it took a long time as almost everything was expired or moldy. Dare I tell you I found a strawberry rotting on the back shelf? A single lonely strawberry. I feel so ashamed. Although, the great soy sauce spill of 2009 was caused by Dishboy Scott, not me. Ahh I feel a bit better passing some of the blame.

I guess I’m a creature of habit, albeit long cycle habits. I’m on the good habit cycle right now and this pasta is proof! Warm, tangy, garlicky, creamy, beautiful, sweet from the fresh vegetables, and with just enough spaghetti you can’t call it a salad. This is a new favorite of mine and Jesse adores it too.

Why didn’t I want to cook? I forget now.

Farmers Market Vegetable & Goat Cheese Spaghetti



½ pound spaghetti (1/2 package)
1 cup salted pasta water
1 Tablespoon olive oil
½ of a yellow or sweet onion, diced
1 ½ cups baby zucchini, sliced into thin rounds
2 cloves garlic, minced (Fresh from the farmer’s market if you can get it)
2 cups (1 pint) mini mixed colored tomatoes, sliced in half
2 handfuls chopped fresh basil
1 (5.5 ounce) package goat cheese, crumbled
Salt & freshly cracked pepper

1. Boil the spaghetti according to package directions adding 1-2 Tablespoons salt to the water. Set aside 1 cup of the salted pasta water at the end of cooking time. Place the spaghetti in a large bowl.

2. Warm the olive oil in a skillet over medium high heat, add the diced onion & season with salt & pepper. Cook for a couple minutes until the onions start to soften a bit. Add the baby zucchini and cook for 2 more minutes, add the minced garlic & cook for 30 seconds to 1 minute until fragrant. Add the mixture to the spaghetti.

3. Add the tomatoes, basil, crumbled goat cheese, pasta water & freshly cracked pepper to the spaghetti & toss to combine. Wait about 5 minutes for the sauce to thicken a bit and serve.

Serves 3 to 4

Recipe by Laura Flowers

Cold Tomato Zucchini Pasta Salad with Sherry Shallot Vinaigrette

I created this pasta salad for my brother Steve’s Independence Day barbecue. I needed to bring a side dish that could sit out safely in the hot sun for several hours, and also fit in well with an American style cookout. An additional benefit is it gave guests a vegan option, and me an excuse to eat lots of cold pasta salad.

The vinegar base in this recipe would pair well with homemade buttermilk fried chicken, or even a store bought rotisserie chicken.

Sherry Shallot Vinaigrette
1/2 cup Extra Virgin Olive Oil
1/4 cup Sherry Vinegar
1 Shallot, chopped
1/ 2 clove Garlic, chopped
1/2 teaspoon Salt
Lots of fresh ground black pepper to taste

Puree the ingredients together in a small processor or blender. Set aside.

Tomato Zucchini Pasta
1 pound riccioli shaped pasta, or any favorite shape
2 medium sized zucchini, or 1 large thinly sliced into half moons
1 cup chopped scallions
3-4 ripe Roma tomatoes, chopped
1 tablespoon dried parsley
1 recipe Sherry Shallot Vinaigrette
Salt and pepper to taste

1. Boil the pasta according to the package directions in heavily salted water. Drain and rinse in cold water.

2. Meanwhile, prepare the Sherry Shallot Vinaigrette.

3. Toss the pasta together in a large bowl with the dressing and the rest of the ingredients. Salt and pepper to taste. Serve immediately or store covered in the refrigerator until chilled.

Notes: Next time I might throw in some dried or fresh parmesan, and a handful of sliced olives to add another element of flavor. Shredded asiago cheese might also work well.

Recipe by Laura Flowers

Lemon Spaghetti with Grilled Asparagus & Tomatoes

I’m hording all the asparagus! It’s all mine, MINE! I’ve been buying it cheap at grocery stores, rinsing it clean, snapping off the ends, patting it dry, and freezing for future use when this tasty veggie can no longer be acquired. However, I did set one bunch aside to make this unfussy, yummy pasta.

Ingredients
1 pound spaghetti
1 bunch asparagus
½ cup olive oil, plus more for grilling
½ cup freshly squeezed lemon juice
½ cup freshly shredded asiago cheese
1 teaspoon coarse salt
1/3 cup chopped fresh basil
1 Tablespoon dried parsley
3 to 4 Roma tomatoes, cut in half then cut into half moon shaped slices
Garlic powder
Salt & lots of freshly cracked pepper to taste
About 1 cup reserved pasta water

Instructions
1. Turn the grill to medium high. Break the rough ends off the asparagus. Rub the asparagus in olive oil, and a sprinkle of salt, pepper & garlic powder. Grill the asparagus until grill marks for or until tender. Remove from the grill and cut into 1 inch pieces.

2. Cook the spaghetti according to the package directions in salted water. Set aside 1 cup of the pasta water near the end of cooking time.

3. Meanwhile place ½ cup olive oil, the lemon juice, asiago cheese, salt, fresh basil, parsley, tomato slices, chopped asparagus, and lots of fresh pepper to taste into a large bowl and stir together.

4. Drain the pasta after setting aside the pasta water. Toss the hot spaghetti into the bowl to coat. Add additional pasta water if needed. Serve immediately.

Notes: Asparagus can be cut into 1 inch pieces and sautéed in a skillet with a little olive oil, salt, pepper, and garlic powder in place of grilling.

Recipe by Laura Flowers

Caprese Pasta Salad with Lemon Vinaigrette

I hopped over to see what beautiful cakes Patricia over at ButterYum had been making recently, and was slightly confused when I saw a gorgeous pasta salad instead. I had to double check her pink background to make sure I was at the right place! I guess cake decorators need to eat more than just cake to survive.

Trying to get through a huge Costco sized bag of Meyer lemons, I made the lemon vinaigrette from Giada’s Family Dinners for the dressing. Patricia likes to use her favorite bottled balsamic vinaigrette, which sounds excellent as well.

Lemon Vinaigrette
2 teaspoons finely grated lemons zest
¼ cup fresh lemon juice
¼ cup lightly packed fresh flat-leaf parsley leaves
2 garlic cloves, chopped
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1/3 cup extra virgin olive oil, plus more if needed to wet pasta

Blend the lemon zest and juice, parsley, garlic, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette to taste with more salt and pepper.

Pasta
1 pound cappelletti (Hat shaped pasta)
1/2 pound diced ripe tomatoes
16 ounce tub fresh mozzarella pearls, drained
Lemon vinaigrette
Lots of fresh basil, chopped
Salt and pepper to taste

Cook the cappelletti according to the directions, drain, and rinse with cold water. Move the pasta to a large serving bowl and toss together with the rest of the ingredients.

Notes: I rewrote the recipe so the above picture could be copied, but this recipe idea belongs to Patricia from ButterYum. Visit her picture by picture instructions at http://butteryum.blogspot.com/2009/04/caprese-pasta-salad-basil-tomato.html

Lemon vinaigrette recipe belongs to Giada De Laurentiis. Picture and write-up by Laura Flowers.