Tag Archives: pasta

The Ultimate Beef Stroganoff From Scratch

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Plated Stroganoff with roasted veggies

As Fall starts bringing us cooler weather, I start thinking of these hearty dishes from my youth (a very long time ago). My mother made Beef Stroganoff with Cream of Mushroom soup, dried reconstituted onions and anything else processed she could get her hands on. It was the age of processed foods, I really don’t blame her. My great grandmother (who was my true inspiration for cooking and gardening) on the other hand was a “scratch cook,” nothing processed and everything full fat and delicious. She was raised on an Indiana farm and spent her first 60 years there. Then they sold the farm and moved to Glendora, California where I spent almost every weekend with her till I was 14. I never saw her use a recipe and Beef Stroganoff was probably her most exotic meal. I added a few of my personal touches to this, she never used smoked paprika and  I don’t think she ever used buffalo or sherry. She made her noodles from scratch and we would roll them out with the same old rolling pin I use today. This is an easy recipe and you can take out some of the fat by using milk where I used cream and if you really want to you can use low fat sour cream or yogurt…. but I suggest that you try it this way first. It is a “splurge meal.”

Ingredients:

  • About 1 pound of beef, you can use sliced sirloin, ground beef or ground buffalo like I did.
  • 3 Tablespoons olive oil
  • 1 # of crimini mushrooms (baby bella) sliced. Wild mushrooms would be great in this!
  • 3 shallots or 1 sweet onion diced
  • 1/4 cup glace (reduced beef stock (you can make this or buy it. Make it by reducing down 4 cups of beef stock to 1/4 cup)
  • 5 cloves of garlic finely minced
  • 1 Tablespoon Smoked Sweet Paprika
  • 1 stick of butter
  • 1/2 cup of flour
  • 2 cups cream or milk (I used cream)
  • 1/4 cup sherry
  • 1/2 of a nutmeg grated (about a teaspoon)
  • 1 cup sour cream
  • Egg noodles cooked and buttered with 2 tablespoons of butter and 3 TBS fresh minced parsley

Method:

  • In a large saute pan or wok add beef and olive oil and start to brown
  • When the meat starts to brown add the onions & mushrooms till slightly golden
  • Clear a hot spot in the pan and add garlic, stir in
  • Add the glace and paprika then put on a very low simmer.

Strog 1

 

LDEI Pinning and scholarship 019

Make the cream sauce:

  • In a 4 qt sauce pan, melt the butter and then stir in the flour with a whisk
  • Add the cream/milk and heat as it thickens
  • Add the Sherry & Nutmeg and stir again.

cream sauce

 

We are ready for STROGANOFF! Pour the cream sauce into the pan with the beef and mushrooms. Heat till almost bubbling, then add the sour cream and stir till the sauce is all one color. Remove from heat. Serve over the noodles with chopped fresh herbs. Parsley, chervil or thyme all go well with this. I served it with roasted Brussels sprouts and Vidalia onions. This serves 4 we had leftovers for two nights.

Strog stirring in

Bucatini two ways!

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Bucatini

Bucatini is one of my favorite pastas. It is a long noodle (#6) and it is hollow. This makes a chewy and delicious pasta dish. The first method is with bread crumbs, garlic, olive oil and herbs, topped with cheese and bread crumbs. The second has a sauce of butter roasted tomatoes with anchovies and garlic. Both are super fast and easy. Both have two layers of garlic flavor, utilizing fresh garlic and Vik’s Garlic Fix, one of my favorite products.

garlic

Bucatini with breadcrumbs

Bucatini with Bread Crumbs and Garlic, serves 4

Ingredients:
1 cup fresh bread (Italian or sourdough is best for this) crumbs toasted in a pan with 2 TBS butter
10 cloves garlic, chopped
2 TBS Vik’s Garlic Fix
1 TBS fresh cracked pepper
1/4 cup olive oil
1 bunch of fresh parsley or 1/4 cup dried parsley
crushed red pepper flakes to taste
1/4 cup parmigiana, grated
1/2 package bucatini pasta, cooked al dente

Method:

garlic and oil

The sauce is made as the pasta cooks. While your pasta is boiling place the olive oil, Vik’s and the red pepper in a frying pan and sear till the garlic is soft and lightly browned.

breadcrumbs

When the pasta is done strain and toss with the sauce. Add salt and pepper to taste. Then add the cheese and top with bread crumbs and parsley! It is delicious!

Bucatini with breadcrumbs
Next method: Butter Roasted Tomato Sauce, serves 4

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Ingredients:

8 cloves of garlic
1 TBS Vik’s Garlic Fix
2 cups cherry tomatoes
1 28 ounce can of chopped tomatoes (and juice)
6 small anchovies in olive oil
1/4 cup Sweet Onion Sugar
2 Tbs Italian Herb Blend
6 Tablespoons of butter cut into small pieces
Salt and Black pepper
1/2 package Bucatini Pasta, cooked al dente

Fresh Italian Parsley or Basil for garnish.
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In an oven proof pan with deep sides, place all ingredients. Roast at 350 degrees for 40 minutes. After removing from the oven, smash the garlic, tomatoes and anchovies with a fork to achieve a thick chunky sauce. Toss half of the sauce with the bucatini and a ladle of pasta water. Then dish up and put remaining sauce on the pasta. Garnish with the fresh herbs.

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Southern Macaroni Pie

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Macaroni Pie

Macaroni…. an ubiquitous word. For hundreds of years in the south it was the word for any pasta, which was basically only spaghetti until mid 20th century.

Pie… yet another all present culinary term in the south. Many “pie” recipes here are savory, not sweet and sometimes served in a variety of casserole dishes. Generally they did start out in a pie dish, but were expanded to larger dishes to feed more people.

The inspiration recipe, from my friend Nathalie Dupree, comes from Social Circle, Georgia. Her mother in law made it and Nathalie figured it out over time. I made a smaller amount, as I was only feeding 2 (plus leftovers) and so I did make mine in a pie plate. If you get Nathalie’s book, Mastering the art of Southern Cooking  you will find the original recipe on page 268, along with the original Charleston version from 200 years of Charleston Cooking. Another friend of mine who lived in Charleston many years makes hers with sour cream. I wanted to make mine with the traditional spaghetti but I was lazy, I only had penne, so that is what I used. I also added freshly grated nutmeg, it was calling out to me. I also choose to bake this in a bain marie, as that is how I usually cook custards.

A little about Pasta in America:

Pasta first came to the U.S. via Thomas Jefferson served as minister to France from 1785 to 1789, and was introduced to pasta during a trip to Naples. He returned to the U.S. with crates of “maccheroni” and a pasta-making machine (which he proceeded to redesign). In Most sources, including the National Pasta Association, credit a Frenchman with establishing America’s first pasta factory, in Brooklyn in 1848. A flour miller from Lyon, Antoine Zerega, had a horse in his basement to turn the millstone; and like the Neapolitans, he hung his spaghetti strands on the roof to dry. Today, the fifth generation of Zeregas run the leading supplier of pasta to the foodservice industry in North America.

Spaghetti and meatballs had yet to appear. Macaroni had been brought to England earlier by the Genovese sailors, and the British baked it with cheese and cream—in essence, making macaroni and cheese, a preparation also popular in the north of Italy. They also baked pasta in sweet dessert custards, similar to German-Jewish noodle puddings. These recipes crossed the pond and were enjoyed by 19th-century Americans. According to Corby Kummer, upper-class Americans also purchased pasta imported from Sicily, which then, as today, had more cachet than the domestic product. The information in the remainder of this article comes largely from Mr. Kummer’s extensive piece, Pasta: Where It Came From And How It Got There. 

As other pasta factories sprouted up, the cost of pasta became more affordable. By the time of the Civil War (1861 to 1865), even the working classes could afford a pasta dinner. Cookbooks of the period indicate that the common way to prepare pasta was still baked with cheese and cream.

  • In the mid-1880s, according to food historian Karen Hess, cookbooks published as far west as Kansas included recipes for macaroni, some involving a tomato and meat sauce.
  • But pasta did not become the beloved dish it is today: It lost its cachet once the masses could afford it. The fashionable restaurants of New York, which served Continental cuisine, did not serve pasta or any other traditional Italian dish, even though many of these restaurants were run by Italians.

The huge wave of Italian immigration that began toward the end of the 19th century was ultimately responsible for pasta becoming an American staple.

And on on to our Macaroni Pie…

This recipe is for enough to fill a large pie dish. Feeds 4 as a main dish, 6 as a side dish

Ingredients

  • 3 cups cooked and drained spaghetti
  • 3 Tablespoons butter melted
  • 3 eggs
  • 2 cups milk
  • 1 teaspoon Dijon mustard
  • 1/2 a nutmeg, grated
  • 1 teaspoon salt
  • freshly ground black pepper
  • 1 teaspoon crushed red pepper (optional)
  • 1 pound sharp Cheddar or Gruyere cheese, grated

Method

Pre-heat the oven to 350.

Boil the pasta to al dente

While the pasta boils:

  • Lightly whisk the eggs with the milk
  • Add the mustard, salt, nutmeg, peppers and half the cheese
  • Cut the pasta into 3 inch pieces and toss with 1 tablespoon of the melted butter
  • place half of the pasta into a deep pie dish
  • sprinkle with cheese to cover, then ladle on 1/2 of the custard mixture
  • Add the remaining pasta
  • Ladle on the remaining custard
  • Top with cheese and remaining butter

Bake in a water bath (bain marie) for 30 minutes. check to see if it is browning, if so, loosely top with foil. Reduce heat to 325. Bake 20-30 minutes longer. Insert a knife in the center. If it comes out clean, it is ready. Allow to rest at least 10 minutes before serving.

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Pastitsio: Greek Lasagna

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Tight shot

This recipe is so good that I revisit it every few months. It makes a great centerpiece for a dinner party and the leftovers are better than the first night’s meal. The noodles are difficult to find, but I get them on Amazon.com, buying 6 bags at a time.

Greek Lasagna Pastitsio

When teaching others to make this dish, I have often joked that the word pastitsio (pa-STEE-tsee-oh) translates to “messy kitchen” in Greek. I was only kidding, but there is a hint of truth to that statement. The Greek word pastitsio derives from the Italian pasticcio, which loosely translates to a mess or a hodgepodge.

Three essential components make up this dish – pasta, meat filling, and a creamy bechamel sauce which are layered in a pan and baked to a golden brown. Each stage will require dirtying some pots and pans, but I think you will agree that the end result is well worth the clean up!

Prep Time: 45 minutes

Cook Time: 45 minutes

Total Time: 90 minutes

Ingredients:

  • 1/2 cup olive oil
  • 2 lbs. ground lamb
  • 1 large yellow onion, chopped
  • 1 cup dry white wine
  • 1 14 oz. can tomato puree or sauce
  • 3 tbsp. chopped fresh parsley
  • 1/2 tsp. ground allspice
  • 1 tsp. ground cinnamon
  • 1 tablespoon Greek Seasoning Blend
  • 1 1/2 cups grated Parmesan cheese (or Kefalotyri if available)
  • salt and freshly ground black pepper to taste
  • 3 tbsp. breadcrumbs plus 1/2 cup for topping if desired
  • 1 pkg. #2 Macaroni for Pastitsio (500g)- available at Greek or ethnic groceries.
  • 4 egg whites (reserve the yolks for bechamel sauce)
  • 1/2 cup unsalted butter (1 stick)

greek noodles

For the bechamel sauce:

  • 1 cup unsalted butter (2 sticks)
  • 1 cup all purpose flour
  • 1 quart milk, warmed
  • 8 egg yolks, beaten lightly
  • 1/2  of a whole nutmeg, grated with a microplane

Preparation:

This recipe will yield about 12 servings depending upon the size of your pieces. I use a lasagna pan that is 9 x 13 x 3 inches deep.

Begin with the Meat Filling:

Heat olive oil in a large saute pan. Add ground lamb and cook over medium-high heat until pink color disappears, about 5 minutes. Add onions and cook until they are translucent, about 5 minutes more.

Add wine, tomato sauce, parsley, allspice, cinnamon, salt, and pepper and allow sauce to simmer over low heat for 10 minutes. While sauce is simmering put water on to boil for pasta.

Cook pasta noodles according to package directions and drain well. Rinse noodles in colander under cold water to cool them slightly.

Stir in 3 tbsp. breadcrumbs to meat sauce to absorb excess liquid and remove from heat.

Melt 1/2 cup butter in pasta pot and return cooked noodles to the pot. Stir in beaten egg whites and 1 cup of grated cheese and toss lightly, being careful not to break the noodles.

Brush the bottom and sides of the lasagna pan with olive oil. Layer the bottom with half the pasta noodles and press down so that they are somewhat flat.

Add the meat filling in an even layer to the pasta. Top with remaining pasta noodles and flatten top layer as best you can.

Pre-heat the oven to 350 degrees while you prepare the bechamel sauce.

Bechamel Sauce:

Melt butter in a saucepan over low heat. Using a whisk, add flour to melted butter whisking continuously to make a smooth paste or roux. Allow the flour/butter mixture to cook for a minute but do not allow it to brown.

Add warmed milk to mixture in a steady stream, whisking continuously. Simmer over low heat until it thickens but does not boil.

Remove from heat and stir in beaten egg yolks. Add pinch of nutmeg. If sauce still needs to thicken, return to heat and cook over very low heat while continuing to stir.

Bechamel is thicker than gravy but not quite as thick as pudding. It should be somewhere in between. One way to tell if it is thick enough is to dip your wooden spoon in the sauce and draw your finger across the back of the spoon. If the sauce holds a visible line then it is thick enough.

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Pour the bechamel over the pasta noodles making sure to pour sauce down in to the corners as well. I even pull back th sides of the pasta to let some go down the sides. Sprinkle with remaining 1/2 cup of grated Parmesan cheese and bread crumbs if desired.  Bake in 350 degree oven for approximately 45 minutes or until the top is a nice golden color.

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Pesto: Summer’s Gift

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There are few things that can compare to home made pesto. It evokes the essence of the garden, all of that basil and garlic… but it also has a richness and depth because of very good olive oil, lots of Parmigiano Reggiano and most importantly pine nuts and pistachios! As my basil plants dictate (it takes ARMFULLS of basil), I make a big batch and freeze it. It does keep well in the refrigerator too, at least 6 weeks.  I never use a recipe, but I paid attention this time to the amounts so you too could make some of the best “green sauce” in the world. If you have a smaller amount of basil, you can divide this recipe. Just remember to taste the pesto for balance and seasonings. It should have a little tang to it and also be rich and slightly crunchy. Some people use other nuts, such as walnuts, but I promise nothing can compare with the combination of pine nuts and pistachios. The are expensive, but really worth it in this instance. And a little pesto can go a long way too! 

Ingredients:  

1 1/2 cups pine nuts

1 1/2 cups pistachios

16 cups of basil leaves and flowers if you have them. I sometimes add parsley and arugula to the mix, but the predominate flavor needs to be basil. 

Zest and juice of three large lemons

3 heads (not teeth, full heads) of garlic, skinned and cut into chunks

1 1/2 -2 cups of good olive oil you judge when the consistency is ideal

2 tablespoons smoked sea salt (non smoked is fine too)

3 tablespoons fresh cracked pepper

1 tablespoon raw sugar

1-2 tablespoons crushed red pepper

3 cups freshly grated Parmigiano Reggiano (you can do this in the food processor ahead)

 

You will need a food processor for this. If you do not have one, a blender works, but you will have to do it in smaller batches. I have a very large Cusinart, so I do a big batch at one time. 

Method: 

Get all ingredients in place. Toast the nuts in a dry skillet. Do not crowd them too much. I did two batches for this recipe. 

While the nuts are cooling, fill the processor bowl with basil, slightly packed, but not too tight. You should have some basil left over, this will go in after the first part is ground. 

Add the salt, pepper, red pepper, 1 cup of olive oil, garlic, all of the lemon zest and juice. Pulse till the basil is reduced in volume, add the rest of the basil and more oil. The oil and the lemon juice allow the basil to be ground down into a paste. The lemon juice is used for flavor, but also to keep the pesto bright green. Add all of the nuts and process again, adding olive oil as needed to make the paste. Add the cheese and more olive oil as needed. It should be a thick paste, but one that easily drops from a spoon. Once you have it all ground up, taste, add more seasoning if you need it. 

Freeze in containers the size that you are likely to be using it. I find that about 1 cup servings are good for two people. This is great on pasta, pizza, fresh mozzarella, ricotta, crostini, chicken, steak and even on scrambled eggs.  I also like to dip bread sticks in it. However, my favorite way to eat it is over pasta.