Easy Charm Quilt
4 years ago
Monday, April 20, 2009
cupcake queen
I just wanted to share the cupcake I made for my son for school. I know I went a little over the top, but because of his food allergies he is often left out. So I am overcompensating.
Wednesday, April 1, 2009
tomato and cream sauce
3 tablespoons unsalted butter
1 medium onion , minced
2 pounds ripe tomatoes , cored, peeled, seeded, and cut into 1/2-inch pieces
1/2 cup heavy cream
2 tablespoons chopped fresh basil
Table salt
1 pound pasta (see note)
Instructions
1.
1. Heat butter in medium skillet over medium heat; sauté onion until golden, about 5 minutes. Stir in tomatoes; increase heat to medium-high and cook until liquid given off by tomatoes evaporates and tomato pieces lose their shape to form a chunky sauce, about 10 minutes. Add cream to sauce; simmer until cream thickens slightly, 2 to 3 minutes longer. Stir in basil and salt to taste; cover to keep warm.
2.
2. Meanwhile, bring 4 quarts water to boil in large pot or soup kettle. Add 1 tablespoon salt and pasta. Cook until pasta is al dente (refer to package directions; cooking times vary with different shapes). Reserve 1/4 cup cooking water; drain pasta and transfer back to cooking pot. Mix in reserved cooking water, and sauce; toss well to combine. Serve immediately.
1 medium onion , minced
2 pounds ripe tomatoes , cored, peeled, seeded, and cut into 1/2-inch pieces
1/2 cup heavy cream
2 tablespoons chopped fresh basil
Table salt
1 pound pasta (see note)
Instructions
1.
1. Heat butter in medium skillet over medium heat; sauté onion until golden, about 5 minutes. Stir in tomatoes; increase heat to medium-high and cook until liquid given off by tomatoes evaporates and tomato pieces lose their shape to form a chunky sauce, about 10 minutes. Add cream to sauce; simmer until cream thickens slightly, 2 to 3 minutes longer. Stir in basil and salt to taste; cover to keep warm.
2.
2. Meanwhile, bring 4 quarts water to boil in large pot or soup kettle. Add 1 tablespoon salt and pasta. Cook until pasta is al dente (refer to package directions; cooking times vary with different shapes). Reserve 1/4 cup cooking water; drain pasta and transfer back to cooking pot. Mix in reserved cooking water, and sauce; toss well to combine. Serve immediately.
spaghetti carbonara
1/4 cup extra-virgin olive oil
1/2 pound bacon (6 to 8 slices), slices halved length-wise, then cut crosswise into 1/4-inch pieces
1/2 cup dry white wine
3 large eggs
2 ounces Parmesan cheese , finely grated (3/4 cup)
3/4 ounces Pecorino Romano cheese , finely grated (about 1/4 cup)
3 small cloves garlic , pressed through garlic press or minced to paste
1 pound spaghetti
Table salt and ground black pepper (see note)
Instructions
1.
1. Adjust oven rack to lower-middle position, set large heatproof serving bowl on rack, and heat oven to 200 degrees. Bring 4 quarts water to rolling boil in large Dutch oven or stockpot.
2.
2. While water is heating, heat oil in large skillet over medium heat until shimmering, but not smoking. Add bacon and cook, stirring occasionally, until lightly browned and crisp, about 8 minutes. Add wine and simmer until alcohol aroma has cooked off and wine is slightly reduced, 6 to 8 minutes. Remove from heat and cover to keep warm. Beat eggs, cheeses, and garlic together with fork in small bowl; set aside.
3.
3. When water comes to boil, add pasta and 1 tablespoon table salt; stir to separate pasta. Cook until al dente; reserve 1/3 cup pasta cooking water and drain pasta for about 5 seconds, leaving pasta slightly wet. Transfer drained pasta to warm serving bowl; if pasta is dry, add some reserved cooking water (see below) and toss to moisten. Immediately pour egg mixture over hot pasta, sprinkle with 1 teaspoon sea salt flakes or 3/4 teaspoon table salt; toss well to combine. Pour bacon mixture over pasta, season generously with black pepper, and toss well to combine. Serve immediately.
1/2 pound bacon (6 to 8 slices), slices halved length-wise, then cut crosswise into 1/4-inch pieces
1/2 cup dry white wine
3 large eggs
2 ounces Parmesan cheese , finely grated (3/4 cup)
3/4 ounces Pecorino Romano cheese , finely grated (about 1/4 cup)
3 small cloves garlic , pressed through garlic press or minced to paste
1 pound spaghetti
Table salt and ground black pepper (see note)
Instructions
1.
1. Adjust oven rack to lower-middle position, set large heatproof serving bowl on rack, and heat oven to 200 degrees. Bring 4 quarts water to rolling boil in large Dutch oven or stockpot.
2.
2. While water is heating, heat oil in large skillet over medium heat until shimmering, but not smoking. Add bacon and cook, stirring occasionally, until lightly browned and crisp, about 8 minutes. Add wine and simmer until alcohol aroma has cooked off and wine is slightly reduced, 6 to 8 minutes. Remove from heat and cover to keep warm. Beat eggs, cheeses, and garlic together with fork in small bowl; set aside.
3.
3. When water comes to boil, add pasta and 1 tablespoon table salt; stir to separate pasta. Cook until al dente; reserve 1/3 cup pasta cooking water and drain pasta for about 5 seconds, leaving pasta slightly wet. Transfer drained pasta to warm serving bowl; if pasta is dry, add some reserved cooking water (see below) and toss to moisten. Immediately pour egg mixture over hot pasta, sprinkle with 1 teaspoon sea salt flakes or 3/4 teaspoon table salt; toss well to combine. Pour bacon mixture over pasta, season generously with black pepper, and toss well to combine. Serve immediately.
bolognese sauce
1/2 ounce dried porcini mushrooms
1 1/4 cups sweet white wine zinfandel
1/2 small carrot , peeled and chopped into rough 1/2-inch pieces (about 1/4 cup)
1/2 small onion , chopped into rough 1/2-inch pieces (about 1/3 cup)
3 ounces pancetta , cut into 1-inch pieces
(28 ounce) can whole tomatoes with juice
1 1/2 tablespoons unsalted butter
1 small clove garlic , minced or pressed through garlic press (about 1/2 teaspoon)
1 teaspoon granulated sugar
1 1/4 pounds meatloaf mix (or equal amounts 80 percent lean ground beef, ground veal, and ground pork)
1 1/2 cups whole milk
2 tablespoons tomato paste
table salt
1/8 teaspoon ground black pepper
1 pound pasta
grated Parmesan cheese , for serving
Instructions
1.
1.Cover porcini mushrooms with 1/2 cup water in small microwave-safe bowl; cover bowl with plastic wrap, cut a few steam vents with paring knife, and microwave on high power for 30 seconds. Let stand until mushrooms have softened, about 5 minutes. Using fork, lift porcini from liquid and transfer to second small bowl; pour soaking liquid through paper towel-lined mesh strainer. Set porcini and strained liquid aside.
2.
2. Bring wine to simmer in 10-inch nonstick skillet over medium heat; reduce heat to low and simmer until wine is reduced to 2 tablespoons, about 20 minutes. Set reduced wine aside.
3.
3. Meanwhile, pulse carrot in food processor until broken down into rough 1/4-inch pieces, about 10 one-second pulses. Add onion; pulse until vegetables are broken down to 1/8-inch pieces, about 10 one-second pulses. Transfer vegetables to small bowl. Process softened porcini until well-ground, about 15 seconds, scraping down bowl if necessary. Transfer porcini to bowl with onions and carrots. Process pancetta until pieces are no larger than 1/4 inch, 30 to 35 seconds, scraping down bowl if necessary; transfer to small bowl. Pulse tomatoes with juice until chopped fine, 6 to 8 one-second pulses.
4.
4. Heat butter in 12-inch skillet over medium-high heat; when foaming subsides, add pancetta and cook, stirring frequently, until well browned, about 2 minutes. Add carrot, onion, and porcini; cook, stirring frequently, until vegetables are softened but not browned, about 4 minutes. Add garlic and sugar; cook until fragrant, about 30 seconds. Add ground meats, breaking meat into 1-inch pieces with wooden spoon, about 1 minute. Add milk and stir to break meat into 1/2-inch bits; bring to simmer, reduce heat to medium, and continue to simmer, stirring to break up meat into small pieces, until most liquid has evaporated and meat begins to sizzle, 18 to 20 minutes. Stir in tomato paste and cook until combined, about 1 minute. Add tomatoes, reserved porcini soaking liquid, 1/4 teaspoon salt, and pepper; bring to simmer over medium-high heat, then reduce heat to medium and simmer until liquid is reduced and sauce is thickened but still moist, 12 to 15 minutes. Stir in reduced wine and simmer to blend flavors, about 5 minutes.
5.
5. Meanwhile, bring 4 quarts water to rolling boil, covered, in stockpot. Add 1-tablespoon salt and pasta, stir to separate, and cook until al dente. Drain, reserving 1/4 cup pasta cooking water, and return pasta to stockpot. Add 2 cups sauce and 2 tablespoons pasta water to pasta; toss well, adding remaining pasta water, if necessary, to help distribute sauce. Divide pasta among individual bowls and top each portion with about 1/4 cup remaining sauce. Serve immediately, passing Parmesan separately.
1 1/4 cups sweet white wine zinfandel
1/2 small carrot , peeled and chopped into rough 1/2-inch pieces (about 1/4 cup)
1/2 small onion , chopped into rough 1/2-inch pieces (about 1/3 cup)
3 ounces pancetta , cut into 1-inch pieces
(28 ounce) can whole tomatoes with juice
1 1/2 tablespoons unsalted butter
1 small clove garlic , minced or pressed through garlic press (about 1/2 teaspoon)
1 teaspoon granulated sugar
1 1/4 pounds meatloaf mix (or equal amounts 80 percent lean ground beef, ground veal, and ground pork)
1 1/2 cups whole milk
2 tablespoons tomato paste
table salt
1/8 teaspoon ground black pepper
1 pound pasta
grated Parmesan cheese , for serving
Instructions
1.
1.Cover porcini mushrooms with 1/2 cup water in small microwave-safe bowl; cover bowl with plastic wrap, cut a few steam vents with paring knife, and microwave on high power for 30 seconds. Let stand until mushrooms have softened, about 5 minutes. Using fork, lift porcini from liquid and transfer to second small bowl; pour soaking liquid through paper towel-lined mesh strainer. Set porcini and strained liquid aside.
2.
2. Bring wine to simmer in 10-inch nonstick skillet over medium heat; reduce heat to low and simmer until wine is reduced to 2 tablespoons, about 20 minutes. Set reduced wine aside.
3.
3. Meanwhile, pulse carrot in food processor until broken down into rough 1/4-inch pieces, about 10 one-second pulses. Add onion; pulse until vegetables are broken down to 1/8-inch pieces, about 10 one-second pulses. Transfer vegetables to small bowl. Process softened porcini until well-ground, about 15 seconds, scraping down bowl if necessary. Transfer porcini to bowl with onions and carrots. Process pancetta until pieces are no larger than 1/4 inch, 30 to 35 seconds, scraping down bowl if necessary; transfer to small bowl. Pulse tomatoes with juice until chopped fine, 6 to 8 one-second pulses.
4.
4. Heat butter in 12-inch skillet over medium-high heat; when foaming subsides, add pancetta and cook, stirring frequently, until well browned, about 2 minutes. Add carrot, onion, and porcini; cook, stirring frequently, until vegetables are softened but not browned, about 4 minutes. Add garlic and sugar; cook until fragrant, about 30 seconds. Add ground meats, breaking meat into 1-inch pieces with wooden spoon, about 1 minute. Add milk and stir to break meat into 1/2-inch bits; bring to simmer, reduce heat to medium, and continue to simmer, stirring to break up meat into small pieces, until most liquid has evaporated and meat begins to sizzle, 18 to 20 minutes. Stir in tomato paste and cook until combined, about 1 minute. Add tomatoes, reserved porcini soaking liquid, 1/4 teaspoon salt, and pepper; bring to simmer over medium-high heat, then reduce heat to medium and simmer until liquid is reduced and sauce is thickened but still moist, 12 to 15 minutes. Stir in reduced wine and simmer to blend flavors, about 5 minutes.
5.
5. Meanwhile, bring 4 quarts water to rolling boil, covered, in stockpot. Add 1-tablespoon salt and pasta, stir to separate, and cook until al dente. Drain, reserving 1/4 cup pasta cooking water, and return pasta to stockpot. Add 2 cups sauce and 2 tablespoons pasta water to pasta; toss well, adding remaining pasta water, if necessary, to help distribute sauce. Divide pasta among individual bowls and top each portion with about 1/4 cup remaining sauce. Serve immediately, passing Parmesan separately.
here is another one
Serves 4 to 6.
1 pound tagliatelle
table salt
1 tablespoon vegetable oil
2 tablespoons unsalted butter
1 head cauliflower (about 2 1/2 pounds), cut into 3/4-inch florets (about 6 cups)
ground black pepper
1/2 medium red onion , chopped fine (about 3/4 cup)
3/4 cup dry white wine
2 cups heavy cream
1 tablespoon minced fresh thyme leaves
1 cup oil-packed sun-dried tomatoes (one 8 1/2-ounce jar) drained, rinsed, patted dry, cut into thin strips
1 1/2 teaspoon balsamic vinegar
1/4 cup chopped fresh parsley leaves
1/2 cup grated Parmesan cheese (plus additional for serving)
1/4 cups pine nuts , toasted in small dry skillet over medium-low heat until lightly browned, about 4 minutes
Instructions
1.
1. Bring 4 quarts water to rolling boil, covered, in stockpot. Stir in pasta and 1 tablespoon salt; cook until al dente. Drain and return pasta to stockpot.
2.
2. Meanwhile, heat oil, and 1 tablespoon butter in 12-inch skillet over high heat; when foaming subsides, stir in cauliflower, 1/4 teaspoon salt, 1/8 teaspoon pepper. Add 1/3 cup water and cover; cook until caulifower is tender-crisp, about 3 minutes. Uncover and continue to cook until water has evaporated and cauliflower is golden, about 3 minutes. Transfer to plate and set aside.
3.
3. Add remaining 1 tablespoon butter and onion to now-empty skillet, set skillet over low heat, and cook, stirring constantly, until softened, about 3 minutes. Add wine, increase heat to medium-high, and cook until reduced to about 1/2 cup, about 4 minutes. Add cream, thyme, and sun-dried tomatoes and bring to simmer; off heat, skim off any foam on surface. Stir in cauliflower and 1/2 teaspoon salt.
4.
4. Add cauliflower mixture, balsamic vinegar, parsley, and Parmesan to pasta in pot and toss to combine. Serve immediately, sprinkling individual bowls with pine nuts and additional Parmesan.
1 pound tagliatelle
table salt
1 tablespoon vegetable oil
2 tablespoons unsalted butter
1 head cauliflower (about 2 1/2 pounds), cut into 3/4-inch florets (about 6 cups)
ground black pepper
1/2 medium red onion , chopped fine (about 3/4 cup)
3/4 cup dry white wine
2 cups heavy cream
1 tablespoon minced fresh thyme leaves
1 cup oil-packed sun-dried tomatoes (one 8 1/2-ounce jar) drained, rinsed, patted dry, cut into thin strips
1 1/2 teaspoon balsamic vinegar
1/4 cup chopped fresh parsley leaves
1/2 cup grated Parmesan cheese (plus additional for serving)
1/4 cups pine nuts , toasted in small dry skillet over medium-low heat until lightly browned, about 4 minutes
Instructions
1.
1. Bring 4 quarts water to rolling boil, covered, in stockpot. Stir in pasta and 1 tablespoon salt; cook until al dente. Drain and return pasta to stockpot.
2.
2. Meanwhile, heat oil, and 1 tablespoon butter in 12-inch skillet over high heat; when foaming subsides, stir in cauliflower, 1/4 teaspoon salt, 1/8 teaspoon pepper. Add 1/3 cup water and cover; cook until caulifower is tender-crisp, about 3 minutes. Uncover and continue to cook until water has evaporated and cauliflower is golden, about 3 minutes. Transfer to plate and set aside.
3.
3. Add remaining 1 tablespoon butter and onion to now-empty skillet, set skillet over low heat, and cook, stirring constantly, until softened, about 3 minutes. Add wine, increase heat to medium-high, and cook until reduced to about 1/2 cup, about 4 minutes. Add cream, thyme, and sun-dried tomatoes and bring to simmer; off heat, skim off any foam on surface. Stir in cauliflower and 1/2 teaspoon salt.
4.
4. Add cauliflower mixture, balsamic vinegar, parsley, and Parmesan to pasta in pot and toss to combine. Serve immediately, sprinkling individual bowls with pine nuts and additional Parmesan.
lower fat fettuccine alfredo
Serve 4.
Ingredients
3/4 cup half-and-half
1/8 teaspoon fresh grated nutmeg
Table salt
1 teaspoon cornstarch
9 ounces fresh fettuccine
2 ounces Parmigiano-Reggiano , grated fine (about 1 cup)
Ground black pepper
Instructions
1.
1. Bring 6 quarts water to a boil in a large pot. Using a ladle or heatproof measuring cup, fill four individual serving bowls with about 1/2 cup of the boiling water each; set the bowls aside to warm.
2.
2. Meanwhile, bring 1/2 cup of the half-and-half, the nutmeg, and 1/4 teaspoon salt to a simmer in a 3- to 4-quart saucepan. Whisk the cornstarch and remaining 1/4 cup half-and-half together, then whisk it into the simmering mixture. Continue to simmer the sauce, whisking constantly, until it has thickened, about 1 minute. Cover and set the pot off the heat.
3.
3. Stir 1 tablespoon salt and the pasta into the boiling water and cook, stirring constantly, until al dente, 1 to 2 minutes. Reserving 3/4 cup of the pasta cooking water, drain the pasta.
4.
4. Return the half-and-half mixture to medium-low heat and whisk in 1/2 cup of the pasta cooking water. Slowly whisk in the Parmesan. Add the pasta and cook, coating the pasta evenly with the sauce, until the sauce has thickened slightly, about 1 minute. Season with pepper to taste. Working quickly, empty the serving bowls of water, divide the pasta among the bowls, and serve.
Ingredients
3/4 cup half-and-half
1/8 teaspoon fresh grated nutmeg
Table salt
1 teaspoon cornstarch
9 ounces fresh fettuccine
2 ounces Parmigiano-Reggiano , grated fine (about 1 cup)
Ground black pepper
Instructions
1.
1. Bring 6 quarts water to a boil in a large pot. Using a ladle or heatproof measuring cup, fill four individual serving bowls with about 1/2 cup of the boiling water each; set the bowls aside to warm.
2.
2. Meanwhile, bring 1/2 cup of the half-and-half, the nutmeg, and 1/4 teaspoon salt to a simmer in a 3- to 4-quart saucepan. Whisk the cornstarch and remaining 1/4 cup half-and-half together, then whisk it into the simmering mixture. Continue to simmer the sauce, whisking constantly, until it has thickened, about 1 minute. Cover and set the pot off the heat.
3.
3. Stir 1 tablespoon salt and the pasta into the boiling water and cook, stirring constantly, until al dente, 1 to 2 minutes. Reserving 3/4 cup of the pasta cooking water, drain the pasta.
4.
4. Return the half-and-half mixture to medium-low heat and whisk in 1/2 cup of the pasta cooking water. Slowly whisk in the Parmesan. Add the pasta and cook, coating the pasta evenly with the sauce, until the sauce has thickened slightly, about 1 minute. Season with pepper to taste. Working quickly, empty the serving bowls of water, divide the pasta among the bowls, and serve.
four cheese lasagna
Serves 8 to 10.
6 ounces Gruyère cheese , shredded (about 1 1/2 cups)
2 ounces Parmesan cheese , finely grated (about 1 cup)
1 1/2 cups part-skim ricotta cheese
1 large egg , lightly beaten
1/4 teaspoon ground black pepper
2 tablespoons minced fresh parsley leaves plus an additional 2 teaspoons
3 tablespoons unsalted butter
1 medium shallot , minced (about 3 tablespoons)
1 medium clove garlic , minced or pressed through garlic press (about 1 teaspoon)
1/3 cup all-purpose flour
2 1/2 cups whole milk
1 1/2 cups low-sodium chicken broth
1/2 teaspoon table salt
1 bay leaf
Pinch cayenne pepper
15 no-boil lasagna noodles
8 ounces fontina cheese , rind removed, shredded (about 2 cups)
3 ounces Gorgonzola cheese , finely crumbled (about 3/4 cup)
Instructions
1.
1. Place Gruyère and 1/2 cup Parmesan in large heatproof bowl. Combine ricotta, egg, black pepper, and 2 tablespoons parsley in medium bowl. Set both bowls aside.
2.
2. Melt butter in medium saucepan over medium heat until foaming; add shallot and garlic and cook, stirring frequently, until beginning to soften, about 2 minutes. Add flour and cook, stirring constantly, until thoroughly combined, about 1 1/2 minutes; mixture should not brown. Gradually whisk in milk and broth; increase heat to medium-high and bring to full boil, whisking frequently. Add salt, bay leaf and cayenne, reduce heat to medium-low, and simmer until sauce thickens and coats the back of a spoon, about 10 minutes, stirring occasionally with heatproof rubber spatula or wooden spoon and making sure to scrape bottom and corners of saucepan (you should have about 4 cups).
3.
3. Remove saucepan from heat and discard bay leaf. Gradually whisk 1/4 cup sauce into ricotta mixture. Pour remaining sauce over Gruyère mixture and stir until smooth; set aside while softening noodles.
4.
4. Adjust oven rack to upper middle position and heat oven to 350 degrees. Place noodles in 13 by 9-inch baking dish and cover with very hot tap water; soak 10 minutes, agitating noodles occasionally to prevent sticking. Remove noodles from water, place in single layer on kitchen towel, and pat dry. Wipe out baking dish and spray lightly with nonstick cooking spray.
5.
5. Distribute 1/2 cup sauce in bottom of baking dish. Place 3 noodles in single layer on top of sauce. Spread 1/2 cup ricotta mixture evenly over noodles and sprinkle evenly with 1/2 cup fontina. Drizzle 1/2 cup sauce evenly over cheese. Repeat layering of noodles, ricotta, fontina, Gorgonzola, and sauce 3 more times. Place final 3 noodles on top and cover completely with remaining sauce, spreading with rubber spatula and allowing to spill over noodles. Sprinkle evenly with remaining 1/2 cup Parmesan.
6.
6. Spray large sheet foil with nonstick cooking spray and cover lasagna; bake until edges are just bubbling, 25 to 30 minutes, rotating pan halfway through baking time. Remove foil and turn oven to broil. Broil until surface is spotty brown, 3 to 5 minutes. Cool 15 minutes. Sprinkle with remaining 2 teaspoons parsley; cut into pieces and serve.
6 ounces Gruyère cheese , shredded (about 1 1/2 cups)
2 ounces Parmesan cheese , finely grated (about 1 cup)
1 1/2 cups part-skim ricotta cheese
1 large egg , lightly beaten
1/4 teaspoon ground black pepper
2 tablespoons minced fresh parsley leaves plus an additional 2 teaspoons
3 tablespoons unsalted butter
1 medium shallot , minced (about 3 tablespoons)
1 medium clove garlic , minced or pressed through garlic press (about 1 teaspoon)
1/3 cup all-purpose flour
2 1/2 cups whole milk
1 1/2 cups low-sodium chicken broth
1/2 teaspoon table salt
1 bay leaf
Pinch cayenne pepper
15 no-boil lasagna noodles
8 ounces fontina cheese , rind removed, shredded (about 2 cups)
3 ounces Gorgonzola cheese , finely crumbled (about 3/4 cup)
Instructions
1.
1. Place Gruyère and 1/2 cup Parmesan in large heatproof bowl. Combine ricotta, egg, black pepper, and 2 tablespoons parsley in medium bowl. Set both bowls aside.
2.
2. Melt butter in medium saucepan over medium heat until foaming; add shallot and garlic and cook, stirring frequently, until beginning to soften, about 2 minutes. Add flour and cook, stirring constantly, until thoroughly combined, about 1 1/2 minutes; mixture should not brown. Gradually whisk in milk and broth; increase heat to medium-high and bring to full boil, whisking frequently. Add salt, bay leaf and cayenne, reduce heat to medium-low, and simmer until sauce thickens and coats the back of a spoon, about 10 minutes, stirring occasionally with heatproof rubber spatula or wooden spoon and making sure to scrape bottom and corners of saucepan (you should have about 4 cups).
3.
3. Remove saucepan from heat and discard bay leaf. Gradually whisk 1/4 cup sauce into ricotta mixture. Pour remaining sauce over Gruyère mixture and stir until smooth; set aside while softening noodles.
4.
4. Adjust oven rack to upper middle position and heat oven to 350 degrees. Place noodles in 13 by 9-inch baking dish and cover with very hot tap water; soak 10 minutes, agitating noodles occasionally to prevent sticking. Remove noodles from water, place in single layer on kitchen towel, and pat dry. Wipe out baking dish and spray lightly with nonstick cooking spray.
5.
5. Distribute 1/2 cup sauce in bottom of baking dish. Place 3 noodles in single layer on top of sauce. Spread 1/2 cup ricotta mixture evenly over noodles and sprinkle evenly with 1/2 cup fontina. Drizzle 1/2 cup sauce evenly over cheese. Repeat layering of noodles, ricotta, fontina, Gorgonzola, and sauce 3 more times. Place final 3 noodles on top and cover completely with remaining sauce, spreading with rubber spatula and allowing to spill over noodles. Sprinkle evenly with remaining 1/2 cup Parmesan.
6.
6. Spray large sheet foil with nonstick cooking spray and cover lasagna; bake until edges are just bubbling, 25 to 30 minutes, rotating pan halfway through baking time. Remove foil and turn oven to broil. Broil until surface is spotty brown, 3 to 5 minutes. Cool 15 minutes. Sprinkle with remaining 2 teaspoons parsley; cut into pieces and serve.
pasta with tomato cream sauce
Serves 4.
This sauce is best served with short pasta, such as ziti, penne, or fusilli.
Ingredients
3 tablespoons unsalted butter
1 ounce prosciutto , minced (about 2 tablespoons)
1 small onion , diced fine (about 3/4 cup)
1 bay leaf
Pinch red pepper flakes
Table salt
3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
2 tablespoons tomato paste
2 ounces oil-packed sun-dried tomatoes , drained, rinsed, patted dry, and chopped coarse (about 3 tablespoons)
1/4 cup plus 2 tablespoons dry white wine
2 cup plus 2 tablespoons crushed tomatoes (from one 28-ounce can)
1 pound pasta (see note)
1/2 cup heavy cream
Ground black pepper
1/4 cup chopped fresh basil leaves
Grated Parmesan cheese , for serving
Instructions
1.
1. Melt butter in medium saucepan over medium heat. Add prosciutto, onion, bay leaf, pepper flakes, and 1/4 teaspoon salt; cook, stirring occasionally, until onion is very soft and beginning to turn light gold, 8 to 12 minutes. Increase heat to medium-high, add garlic, and cook until fragrant, about 30 seconds. Stir in tomato paste and sun-dried tomatoes and cook, stirring constantly, until slightly darkened, 1 to 2 minutes. Add 1/4 cup wine and cook, stirring frequently, until liquid has evaporated, 1 to 2 minutes.
2.
2. Add 2 cups crushed tomatoes and bring to simmer. Reduce heat to low, partially cover, and cook, stirring occasionally, until sauce is thickened (spoon should leave trail when dragged through sauce), 25 to 30 minutes.
3.
3. Meanwhile, bring 4 quarts water to boil. Add pasta and 1 tablespoon salt and cook until al dente. Reserve 1/2 cup cooking water; drain pasta and transfer back to cooking pot.
4.
4. Remove bay leaf from sauce and discard. Stir cream, remaining 2 tablespoons crushed tomatoes, and remaining 2 tablespoons wine into sauce; season to taste with salt and pepper. Add sauce to cooked pasta, adjusting consistency with up to 1/2 cup pasta cooking water. Stir in basil and serve immediately, passing Parmesan separately.
This sauce is best served with short pasta, such as ziti, penne, or fusilli.
Ingredients
3 tablespoons unsalted butter
1 ounce prosciutto , minced (about 2 tablespoons)
1 small onion , diced fine (about 3/4 cup)
1 bay leaf
Pinch red pepper flakes
Table salt
3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
2 tablespoons tomato paste
2 ounces oil-packed sun-dried tomatoes , drained, rinsed, patted dry, and chopped coarse (about 3 tablespoons)
1/4 cup plus 2 tablespoons dry white wine
2 cup plus 2 tablespoons crushed tomatoes (from one 28-ounce can)
1 pound pasta (see note)
1/2 cup heavy cream
Ground black pepper
1/4 cup chopped fresh basil leaves
Grated Parmesan cheese , for serving
Instructions
1.
1. Melt butter in medium saucepan over medium heat. Add prosciutto, onion, bay leaf, pepper flakes, and 1/4 teaspoon salt; cook, stirring occasionally, until onion is very soft and beginning to turn light gold, 8 to 12 minutes. Increase heat to medium-high, add garlic, and cook until fragrant, about 30 seconds. Stir in tomato paste and sun-dried tomatoes and cook, stirring constantly, until slightly darkened, 1 to 2 minutes. Add 1/4 cup wine and cook, stirring frequently, until liquid has evaporated, 1 to 2 minutes.
2.
2. Add 2 cups crushed tomatoes and bring to simmer. Reduce heat to low, partially cover, and cook, stirring occasionally, until sauce is thickened (spoon should leave trail when dragged through sauce), 25 to 30 minutes.
3.
3. Meanwhile, bring 4 quarts water to boil. Add pasta and 1 tablespoon salt and cook until al dente. Reserve 1/2 cup cooking water; drain pasta and transfer back to cooking pot.
4.
4. Remove bay leaf from sauce and discard. Stir cream, remaining 2 tablespoons crushed tomatoes, and remaining 2 tablespoons wine into sauce; season to taste with salt and pepper. Add sauce to cooked pasta, adjusting consistency with up to 1/2 cup pasta cooking water. Stir in basil and serve immediately, passing Parmesan separately.
baked rigatoni
1 pound whole milk cottage cheese or 1 percent cottage cheese
2 large eggs , lightly beaten
3 ounces grated Parmesan cheese (about 1 1/2 cups)
Table salt
1 pound rigatoni or other short, tubular pasta
2 tablespoons extra virgin olive oil
5 medium garlic cloves , minced or pressed through garlic press (about 5 teaspoons)
1 (28-ounce) can tomato sauce
1 (14.5-ounce) can diced tomatoes
1 teaspoon dried oregano
1/2 cup plus 2 tablespoons chopped fresh basil leaves
1 teaspoon sugar
Ground black pepper
3/4 teaspoon cornstarch
1 cup heavy cream
8 ounces low-moisture whole-milk mozzarella cheese , cut into 1/4-inch pieces (about 1 1/2 cups)
Instructions
1. Adjust oven rack to middle position and heat oven to 350 degrees. Whisk cottage cheese, eggs, and 1 cup Parmesan together in medium bowl; set aside. Bring 4 quarts of water to boil in large Dutch oven over high heat. Stir in 1 tablespoon salt and pasta; cook, stirring occasionally, until pasta begins to soften but is not yet cooked through, 5 to 7 minutes. Drain pasta and leave in colander (do not wash Dutch oven).
2.
2. Meanwhile, heat oil and garlic in 12-inch skillet over medium heat until garlic is fragrant but not brown, about 2 minutes. Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Off heat, stir in ½ cup basil and sugar, then season with salt and pepper.
3.
3. Stir cornstarch into heavy cream in small bowl; transfer mixture to now-empty Dutch oven set over medium heat. Bring to simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup tomato sauce, and ¾ cup mozzarella, then stir to combine. Add pasta and stir to coat thoroughly with sauce.
4.
4. Transfer pasta mixture to 13- by 9-inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle remaining ¾ cup mozzarella and remaining 1/2 cup Parmesan over top. Cover baking dish tightly with foil and bake for 30 minutes.
5.
5. Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with remaining 2 tablespoons basil and serve.
2 large eggs , lightly beaten
3 ounces grated Parmesan cheese (about 1 1/2 cups)
Table salt
1 pound rigatoni or other short, tubular pasta
2 tablespoons extra virgin olive oil
5 medium garlic cloves , minced or pressed through garlic press (about 5 teaspoons)
1 (28-ounce) can tomato sauce
1 (14.5-ounce) can diced tomatoes
1 teaspoon dried oregano
1/2 cup plus 2 tablespoons chopped fresh basil leaves
1 teaspoon sugar
Ground black pepper
3/4 teaspoon cornstarch
1 cup heavy cream
8 ounces low-moisture whole-milk mozzarella cheese , cut into 1/4-inch pieces (about 1 1/2 cups)
Instructions
1. Adjust oven rack to middle position and heat oven to 350 degrees. Whisk cottage cheese, eggs, and 1 cup Parmesan together in medium bowl; set aside. Bring 4 quarts of water to boil in large Dutch oven over high heat. Stir in 1 tablespoon salt and pasta; cook, stirring occasionally, until pasta begins to soften but is not yet cooked through, 5 to 7 minutes. Drain pasta and leave in colander (do not wash Dutch oven).
2.
2. Meanwhile, heat oil and garlic in 12-inch skillet over medium heat until garlic is fragrant but not brown, about 2 minutes. Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Off heat, stir in ½ cup basil and sugar, then season with salt and pepper.
3.
3. Stir cornstarch into heavy cream in small bowl; transfer mixture to now-empty Dutch oven set over medium heat. Bring to simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup tomato sauce, and ¾ cup mozzarella, then stir to combine. Add pasta and stir to coat thoroughly with sauce.
4.
4. Transfer pasta mixture to 13- by 9-inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle remaining ¾ cup mozzarella and remaining 1/2 cup Parmesan over top. Cover baking dish tightly with foil and bake for 30 minutes.
5.
5. Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with remaining 2 tablespoons basil and serve.
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