Mushroom and Black Pepper Pasta ala ~DKBB~

Mushroom and Black Pepper Pasta ala ~DKBB~

(original recipe from www.thepioneerwoman.com)

 

Photo from The Pioneer Woman

Kosher salt
8 oz. linguine (or similar type pasta)
3 Tbsp. salted butter
8 oz. each of two kinds of mushrooms (what’s available where you live will dictate this)
4 cloves of garlic, thinly sliced
1 shallot, diced
1 Tbsp. fresh cracked black pepper
1 Tbsp. Trader Joe’s ground fermented black garlic (optional)
¾ c. heavy cream
¼ c. ground parmesan or Parmigiano Reggiano cheese, plus additional for serving (or any other such cheese you may prefer)

Fresh parsley (optional)

• Bring pot of lightly salted (using kosher salt) water to a boil and add the pasta; cook for 2 minutes less than package directions.
• Using a glass measuring cup or heatproof pitcher, scoop 1½ cups of pasta water out, then drain the pasta and set aside.
• Melt butter in large skillet over medium heat; add mushrooms, garlic, and shallot and cook, stirring until the liquid cooks off and the mushrooms are golden (7 to 8 minutes).
• Add a pinch of kosher salt and the black pepper (it will look like too much pepper, but it’s not) and black garlic; stir and cook for another couple minutes.
• Pour in the cream, stir it in well, and let it boil gently and thicken (about 2 minutes).
• Reduce heat to low and add the cheese, stirring it in well, then the drained pasta; make sure to coat the pasta well with the sauce.
• Add in some of the reserved pasta water if the sauce gets too thick.
• Dish up the pasta with lots of mushrooms and sprinkle on more cheese and sprinkle on fresh parsley if desired.

Harissa-Spiced Beef & Orzo Soup ala ~CHB~ & Harissa Paste ala ~DKBB~

Harissa-Spiced Beef and Orzo Soup ala ~CHB~

(original recipe from Milk Street)

 

Start to finish: 1¼ hours
Servings: 4-6
 
2 Tbsp. extra-virgin olive oil
1 lb. boneless beef (stew meat works great), cut into ½-inch cubes
Kosher salt and fresh-ground black pepper
2 Tbsp. harissa paste*
½ to 1 tsp. ground turmeric
1 tsp. cumin
¼ tsp. cinnamon
6 oz. can tomato paste
15½ oz. can garbanzo beans, rinsed and drained
7 cups water
1 cup orzo pasta
14½ oz. can fire-roasted diced tomatoes (do not drain)
1 cup lightly packed fresh flat-leaf parsley, finely chopped OR ½ cup dried parsley
2 Tbsp. lemon juice
1 Tbsp. dried mint
Any kind of dried, small hot chilis (to taste)

• In a large Dutch oven over medium-high heat, heat the oil until shimmering; add the beef in an even layer and season with salt and pepper; cook without stirring until browned on the bottom, about 4 minutes; continue to cook, stirring occasionally until the beef of browned all over, about 4-6 minutes.
• Add the harissa paste* and cook, stirring until fragrant, about 30 seconds; add the tomato paste and cook, stirring until the paste begins to brown and stick to the pot, 2-3 minutes; stir in garbanzo beans, can of diced tomatoes, and 7 cups water; bring all to a simmer, uncovered, over medium-high heat; reduce to medium and cook, stirring occasionally, for 25 minutes.
• Stir in the orzo and cook uncovered, stirring often to prevent sticking, until beef is tender and orzo is plump and fully tender (not al dente), 25 to 30 minutes.
• Off heat, stir in parsley, lemon juice, mint, and dried peppers; place back on low-medium heat the simmer for another 10 to 15 minutes to allow dried chili peppers to reconstitute a bit.
• Enjoy soup with fresh baked bread or naan.

*Harissa paste can be purchased from some grocery stores, or you can use the following recipe to create your own:

Harissa Paste ala ~DKBB~

(original recipe from Minimalist Baker)

 
10 dried New Mexico chilis (or other large dried chilis with mild to medium heat)
7 dried chilis de arbol and/or pequin peppers (can use < or > 7 to achieve desired heat)
1 heaping Tbsp. cumin seeds (or if subbing ground cumin use 1 level Tbsp. and skip the toasting step)
2 tsp. coriander seeds (or if subbing ground use a little less and skip the toasting step)
1 tsp. caraway seeds
4 cloves garlic, minced
1½ tsp. smoked paprika
1 tsp. fine sea salt
2 Tbsp. lemon juice
1 Tbsp. white wine vinegar
1 Tbsp. tomato paste
¼ cup olive oil

• Add dried chilis to a mixing bowl and cover with hot water; once submerged, cover and steam for 20 minutes to rehydrate; set aside.
• In the meantime, add cumin and coriander seeds (IF using seeds) to small skillet and roast over medium heat for a few minutes, or until fragrant and starting to pop; transfer to mortar and pestle and crush into fine powder.
• Next add caraway seeds, minced garlic, smoked paprika, salt and mix; add lemon juice and vinegar and mix until you achieve a paste texture; transfer this mixture to food processor and add tomato paste; set aside.
• Once chilis are rehydrated, drain and remove the stems and seeds (might want to wear food grade gloves for that part), then add them to the food processor. At this point, all ingredients (except olive oil) should be in food processor.
• Blend for 1-2 minutes, scraping down the sides as needed, until a smooth paste is achieved; stream in olive oil while blending to create a saucier consistency, adding oil (or water) as needed until desired consistency is achieved.
• Taste and adjust flavor as needed, adding more lemon or vinegar for acidity, paprika for smokiness, tomato paste for depth of flavor, or salt to taste; if it’s not spicy enough, you can add cayenne pepper to taste.
• Scoop paste into container to store in the refrigerator or up to 1 month. If you want to freeze this, it can be done for up to 2 months by freezing it in an ice cube tray, then storing those harissa paste ice cubes in a freezer-safe container; add frozen cubes directly to warm foods (like soups or sauces); if adding to cold foods (like dressings or dips), allow to thaw first.

Lemon and Pea Alfredo ala ~DKBB~

Lemon and Pea Alfredo ala ~DKBB~

(original recipe GDL Italian by Giada, Horseshoe Baltimore

in Wine Spectator, July 31, 2018 edition)

Original photo from Wine Spectator

 16 oz. fusilli col buco pasta

3 Tbsp. butter

½ cup pasta water

1-2 cloves garlic, minced

2 ½ cups grated Parmigiano

1 cup mascarpone cheese

2 tsp. lemon zest

¾ tsp. kosher salt

1½ cups frozen peas, thawed

1 small can mushrooms, drained (optional)

1 Tbsp. lemon juice 

• Bring pot of salted water to a boil over high heat; add in the pasta and cook until just under al dente (about 10 to 11 minutes). When done, you will add the (drained) pasta directly to the sauce.
• While the pasta is cooking, heat a large, straight-sided skillet over medium heat, adding in the butter; when the butter is melted, add the minced garlic and cook on low, stirring often until soft and fragrant; add ½ cup of pasta water and reduce heat to low.
• Add the mascarpone, lemon zest, and salt to the sauce; mix well to melt mascarpone.
• When pasta is done, drain it thoroughly and add it directly to the sauce, combining with sauce; sprinkle with 1½ cups of grade Parmigiano and peas (and mushrooms, if using), stirring well to combine; add pasta water to thin if necessary.
• Sprinkle each serving with Parmigiano cheese and fresh cracked pepper, if desired.

Bean and Pasta Soup ala ~DKBB~

Bean and Pasta Soup ala ~DKBB~

(original recipe “Bean Counter Chowder” by Vivian Haen

in Feb/Mar 2019 edition of Simple & Delicious)

Original photo from tasteofhome.com

½ cup chopped onion

1 Tbsp. canola oil

2 cloves garlic, minced

1 medium Roma or plum tomato, chopped

29 oz. (2 cans) chicken or vegetable broth

1¾ cups water

½ tsp. dried basil

½ tsp. dried oregano

½ tsp. dried celery flakes

¼ tsp. white pepper

¼ to ½ tsp. smoked paprika

¼ to ½ tsp. turmeric (optional)

⅛ to ¼ tsp. cumin (optional)

3 cans of beans, drained (great northern, cannellini, garbanzo – whatever you desire)

1 cup uncooked pasta, such as macaroni or cavatelli (any smaller pasta that works well in soup)

• In a large saucepan, sauté the onion in the canola oil under tender; add the minced garlic and cook 1 minute longer.
• Add tomato and simmer for 5 minutes; add broth and seasonings and bring all to a boil, cooking for 5 minutes.
• Add beans and pasta, return to a boil; reduce heat and simmer until pasta is tender.

Pesto!

So what can you do with all those basil leaves your herb garden is overrun with at the end of the season? My friend Paula (who's one heck of a good cook) shared this recipe and idea with me:

Pesto

2 Tbsp. pine nuts (or walnuts)

3 garlic cloves, crushed

Coarse kosher salt and freshly ground pepper to taste

1¼  cups fresh basil leaves

2 oz. Parmesan cheese, grated

2 oz. Pecorino or Romano cheese, grated

½ cup extra-virgin olive oil (minus 2 Tbsp.)

• Place pine nuts, garlic, salt, pepper, basil, and the cheeses in the bowl of a food processor.
• Pulse to chop the basil.
• With the machine running, add the oil gradually and process until creamy and smooth.

I usually double (or triple) this recipe. Then, using ice cube trays, I fill each opening with pesto, freeze it solid, food-saver each individual frozen cube, and use the pesto as I wish from the thawed pesto cubes. This way you can have fresh homemade pesto well into the winter. I use pesto not only in pasta dishes, but also as a base sauce for pizza when I want something different than a tomato sauce base.

Welcome Spring with Asparagus!

Pesto Chicken & Asparagus ala ~DKBB~
(original recipe by Brooke Icenhour, in Apr/May 2012 Taste of Home)

This is the time of year you can find decent fresh asparagus in your local grocery stores. Here's a really yummy, and quick, recipe to showcase that fresh asparagus.

1 lb. cubed boneless chicken breasts

1 tbsp. olive oil

1 c. fresh asparagus, cut into 1-inch pieces (note: almost any fresh vegetable could be used)

1 tbsp. olive oil

1 c. whipping cream

½ c. prepared pesto

Cracked pepper

Kosher salt

8 oz. prepared pasta of your choice (or rice, couscous....whatever you desire)

• In medium skillet, cook the cubed chicken breasts in 1 tbsp. olive oil until they are no longer pink.
• In large skillet, sauté asparagus in 1 tbsp. oil until crisp-tender.
• Stir in whipping cream and prepared pesto.
• Season to taste with cracked pepper and kosher salt.
• Add cooked chicken cubes and heat thoroughly.

Serve over cooked pasta (or couscous, or rice, or whatever you desire). Enjoy!

Fusilli with Pecorino Romano and Black Pepper ala ~DKBB~

I saw this on Giada at Home and just had to try it; I love black pepper!

Kosher salt
1 lb. fusilli pasta (or any kind of corkscrew-type pasta)
1/4 cup olive oil
2 cloves garlic, lightly crushed
2 cloves garlic, minced
5 cups baby spinach leaves (5 oz.)
Freshly ground pepper
1 1/2 cups grated Pecorino Romano cheese (6 oz.)*
1 cup mascarpone cheese (8 oz.), at room temperature
* If you can't get this in the backwater you live in, other Italian cheeses will do in a pinch.

• Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but firm to the bite (about 8 to 10 minutes). Reserve 3/4 cup of the cooking liquid, then drain the pasta.
• Meanwhile, heat the olive oil in a large, high-sided skillet over medium heat. Add the crushed garlic and cook until lightly browned. Remove the crushed garlic and discard. Add the spinach, 2 tsp. freshly ground pepper, and 2 tsp. minced garlic. Cook until spinach is wilted.
• Remove skillet from heat, add pasta. Add Pecorino Romano cheese and 2 tsp. each Kosher salt and freshly ground pepper. Toss all until well coated.
• In a medium bowl, whisk together the mascarpone cheese and the 3/4 cup reserved pasta water until smooth. Pour over the pasta and toss until well coated. Season with Kosher salt.
• Transfer the pasta to a large bowl and serve.

If you like bold flavors, you'll likely enjoy this, little ones!