Pasta
« Previous EntriesScallops with Spinach and Tomatoes
Friday, March 12th, 2010
1 tb Olive oil
2 md Garlic cloves, chopped fine
1 cn Salt-free whole tomatoes
-(16-ounce) 1/2 c Rich, salt-free fish stock
1 tb Lemon juice
1 tb Double concentrate tomato
- paste 2 ts Sugar
1 Bay leaf
1/2 lb Bay scallops
1/4 lb Spinach leaves (about 1 cup
-packed), stemmed, ribbed, -washed, and cut into 1/2″ -strips Cooked pasta-medium strands In a large [...]
Rigatoni Al Gorgonzola Romana
Wednesday, March 10th, 2010
1 c Heavy Cream
1/2 lb Gorgonzola cheese, crumbled
1/2 ts Nutmeg, grnd
2 tb Butter
3/4 c Parmesan, grated
Heat cream to simmering, do not boil. Add Gorgonzola, salt, pepper and nutmeg; crush Gorgonzola against the pot’s sides with the back of a wooden spoon until it’s thoroughly mixed. Cook rigatoni al dente, toss with butter, then mix the [...]
Mushroom Sauce
Sunday, March 7th, 20101/2 md Onion, chopped 2 Cloves garlic, minced 1 c Mushrooms, sliced 3 T Flour, toasted 1 To 1 1/2 cup water or veg. Stock 1 T Shoyu (soy sauce) 1/2 t Molasses 3/4 t Savory 1/2 Tst x Black pepper & salt to Taste Thyme In a non-stick skillet, stir the flour over medium [...]
Spaghetti Mizithra(Greek-Style Spaghetti)
Saturday, March 6th, 2010
Karen Mintzias 1 lb Spaghetti
1 c Butter or margarine
1/2 lb Kasseri cheese, grated
1/4 lb Romano cheese, grated
1/4 c Chopped parsley
Cook spaghetti until tender but firm to the bite. Drain. Melt butter in large skillet and cook just until it turns brown. Meanwhile, combine cheeses. Place spaghetti on warm platter, sprinkle with mixed cheeses, then drizzle [...]