pasta

Course: 
  • 1 lb high quality dried or fresh pasta
  • 1/2 cup toasted, coarsely chopped macadamia nuts
  • 1/2 cup (1 stick) softened salted butter
  • 2 tablespoons black or white truffle oil
  • Parmigiano-Reggiano cheese for shaving

Note: Fast and impressive. Acquire truffle oil from gourmet or import food stores. Serve this rich dish with a simple green salad for dinner.

 

Easy, Decadent Fettuccini With Macadamia

Easy, Decadent Fettuccini

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Course: 

For the Ragout:

  • 1/4  cup olive oil
  • 1/4  pound morel mushrooms
  • 1 recipe Homemade Pasta (recipe follows) or 1 pound dried linguine or fettuccine
  • 1 cup Shellfish Pan Sauce (recipe follows)
  • 3  tablespoons unsalted butter
  • 1/2 cup cherry tomatoes, quartered
  • 1/2 cup fresh fava beans, shelled and peeled
  • 1/2  pound peeled Louisiana crawfish tails
  • salt and freshly ground black pepper, to taste
  • 1 cup Parmesan cheese, shaved
  • 6 sprigs fresh chervil

For the Pasta

  • 1 pound or 2 cups semolina flour
  • 1 tablespoon olive oil
  • 1 pinch salt
  • 5 large eggs

For the Shellfish Pan Sauce

  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup minced fennel
  • 1 teaspoon crushed red pepper flakes
  • leaves from 1 sprig fresh thyme
  • 1 sprig fresh tarragon
  • 1 bay leaf
  • 1/2 cup heavy cream
  • 1/2 cup dry vermouth
  • 1 cup shellfish stock

 

 

 

 

 

Course: 
  • 1/4 cup (1/2 stick) salt butter
  • 1/4 cup + 1½ teaspoons olive oil
  • 3 garlic cloves, large, cut into 1/3 inch pieces
  • 1/2 teaspoon dried basil
  • 1 tablespoon parsley, minced
  • 1/2 teaspoon black pepper, freshly ground
  • 1 tablespoon + 1/4 teaspoon salt
  • 1 pint freshly shucked oysters (about 2 dozen medium sized)
  • 12 ounces of spaghetti

Note: To prepare this dish for 4 simply double all ingredients but water. You'll need about 6 quarts of water for 24 ounces of spaghetti. Shown with fettuccini

Oysters and Spaghetti

Oysters and Spaghetti

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Course: 
Stock

  • 2 tablespoons oil or butter
  • 1 onion, cut into eighths
  • 1 carrot, cut into 2" pieces
  • 1 stalk celery, cut into 2" pieces
  • 1 turkey carcass, cut into pieces
  • 1/4 cup flat leaf parsley, coarsely chopped
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Water as needed

Note: taste for salt after broth has simmered at least one hour

Turkey noodle soup

  • 2 tablespoons butter
  • 1 cup carrots, sliced thin on the round
  • 1 cup celery, sliced thin crosswise
  • 1 cup onion, finely diced
  • 2 cloves garlic, minced
  • 8 cups turkey stock or more as needed
  • 3 cups uncooked egg noodles
  • 1 teaspoon black pepper
  • Salt, to taste (broth may already be salty)
  • 4 cups leftover turkey, bite sized

Turkey Noodle Soup

Turkey Noodle Soup

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Course: 

 

  • 1 pound fresh pasta 
  • 1 stick butter (do not use margarine)  
  • 1/2 cup chopped onions
  • 3 to 10 cloves garlic, chopped (to your taste)  
  • 1 pound crawfish tails, boiled and peeled 
  • 1 pint half-and-half  
  • 1 to 2 tablespoons Creole seasoning

Note: depending on the size of the crawfish, it takes 3 - 5 pounds whole crawfish to yield 1 pound crawfish tails.

Crawfish and Pasta

Crawfish and Pasta

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Course: 
  • 1 (8-ounce) package angel hair pasta
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 pound sliced mushrooms
  • 1/2 cup chopped green onions
  • 1/3 cup chopped minced garlic
  • 1 tablespoon cornstarch
  • 1 (12 ounce) Can evaporated skim milk, divided
  • 1/3 cup white wine or cooking wine
  • 1 cup packed fresh baby spinach leaves
  • 1 pound lump or white crabmeat, picked through for shells
  • Salt and pepper to taste
  • 1/3 cup grated Parmesan cheese

Crabmeat Angel Hair Pasta

Crabmeat Angel Hair Pasta

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Course: 
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 medium-size red bell pepper, cut into thin strips
  • 1 medium-size green bell pepper, cut into thin strips
  • 2 shallots, chopped
  • 1 tablespoon minced garlic
  • 36 large shrimp, peeled and deveined
  • 1/2 cup shrimp or chicken stock
  • 2/3 cups heavy cream
  • 1 pound angel hair pasta, cooked and drained
  • 1 cup chopped fresh basil leaves (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup chopped pecans
  • 1/2 cup freshly grated Parmesan cheese

Vegetable, Pecan and Shrimp Pasta

Vegetable Pecan and Shrimp Pasta

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