deliciousness

spicy parmesan green beans and kale

via giada de laurentiis
serves 6-8

3 tablespoons olive oil
1 onion, sliced
1/4 pound cremini mushrooms, trimmed and quartered (about 14 mushrooms)
1 1/2 pounds green beans, trimmed and slice into 1-inch pieces
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup white wine
1/2 teaspoon red pepper flakes
1 bunch kale (1/2 pound), rinsed, stemmed, and roughly chopped
2 tablespoons lemon juice (about 1/2 a lemon)
3 tablespoons finely grated Parmesan

Warm the olive oil in a large, heavy saute pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the mushrooms, green beans, salt, and pepper and cook for 2 minutes. Add the wine and continue cooking until the green beans are almost tender, about 5 minutes. Add the red pepper flakes and the kale and continue cooking until the kale has wilted, about 4 to 5 minutes. Add the lemon juice and the Parmesan cheese. Toss to coat and serve immediately.

notes on cheddar tomato fondue.

recipe found here.

1. regular sharp cheddar is much, much, much tastier than using white cheddar.
2. red wine (i used 337 cabernet sauvignon) is just as tasty as white wine.

pasta with roasted tomato sauce

via patentandthepantry
serves 4

1 pound tomatoes, cut into 1 or 1/2″ chunks
3 cloves garlic, whole, unpeeled
olive oil
salt
pepper
1/2 lb. pasta
parmesan (I used diced mozzarella since that’s what my mom likes)
parsley (or basil)

Set oven to 375. Chop tomatoes into roughly 1/2″ to 1″ pieces (depending on how chunky you want the sauce to be), place in baking dish, scatter in unpeeled garlic cloves, then drizzle with olive oil, and sprinkle on kosher or sea salt and pepper. Bake for about 30 to 45 minutes until tomatoes are starting to carmelize and break down.

Cook pasta according to directions or, if using fresh, cook in boiling, salted water for just a few minutes until al dente. (Depending on the thickness of noodle, this can take anywhere from about three minutes and up.)

Slip cloves of garlic out of their peels and then mush with fork into tomatoes. Scoop sauce onto cooked pasta, sprinkle with grated parmesan (or mozzarella) and fresh chopped parsley (or basil if you have any). Drizzle lightly with extra virgin olive oil.

served with:
herb roasted chicken tenders
roasted cauliflower

cheddar tomato fondue

via epicurious
serves 4

2/3 cup finely chopped drained canned tomatoes
2 garlic cloves, lightly crushed
2 tablespoons unsalted butter
3 tablespoons dry white wine
1 tablespoon cornstarch
12 oz Cheddar, coarsely grated (3 cups)

Cook tomatoes and garlic in butter in a 4-quart heavy saucepan over moderately low heat, stirring occasionally, until most of liquid is evaporated, about 5 minutes. Stir together wine and cornstarch in a small bowl, then stir into tomatoes and simmer gently, stirring, 1 minute. Discard garlic. Add Cheddar by handfuls, stirring until completely melted. Serve in a fondue pot set over a flame.

accompaniments:
1/3 loaf of french bread, cubed
1/2 head of cauliflower, blanched or steamed
2 chicken and apple sausages
4 white new potatoes, cubed
1/2 pound mushrooms, halved

Coat potatoes and mushrooms with olive oil and season with salt, pepper, and herbs de provence. Spread out potatoes in a single layer and roast at 425 for 20 minutes. Flip with spatula, add mushrooms and roast for another 25 minutes.

homemade pizza

adapted from Mario Batali
serves 4

1/4 cup white wine
3/4 cup water
1 1/2 ounces fresh yeast (13 1/2 tbsp)
1 tablespoon honey
1 teaspoon salt
1 tablespoon plus 1 tablespoon olive oil
3 1/2 cups flour

Place wine, water and yeast in a large bowl and stir until dissolved. Add the honey, salt and 1 tablespoon olive oil and mix well to combine. Add 1 cup of the flour and mix with a wooden spoon until it becomes a loose batter. Add 2 more cups of the flour and stir for 2 to 3 minutes, incorporating as much flour as you can with the wooden spoon.

Instead of kneading the dough by hand, I used a standing mixer with the dough hook attachment. Knead for about 15 minutes and check if you can form a baker’s windowpane. Watch AB for more on kneading. Place in a clean, lightly-oiled bowl, using remaining tablespoon of oil and cover with a towel. Let dough rise in the warmest part of the kitchen for 45 minutes or in the refrigerator overnight.

Toppings: arugula, mozzarella, sausage, basil, tomato sauce. Don’t add arugula until after pizza bakes for 10-12 minutes.

skillet lasagna

via ezra pound cake
serves 4 to 6

1 (28-ounce) can diced tomatoes + 16 oz. water
1 tablespoon olive oil
1 medium onion, minced
Salt
3 garlic cloves, minced
1/8 teaspoon red pepper flakes
1 pound meatloaf mix, ground sirloin or Italian sausage (casings removed)
10 curly-edged lasagna noodles, broken into 2-inch lengths
1 (8-ounce) can tomato sauce
1/2 cup plus 2 tablespoons grated Parmesan cheese
Pepper
1 cup ricotta cheese
3 tablespoon chopped fresh basil

Heat oil in a large nonstick skillet over medium heat until shimmering. Add onion and 1/2 teaspoon salt and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add meat and cook, breaking apart meat, until no longer pink, about 4 minutes.

Scatter pasta onto meat but do not stir. Pour diced tomatoes with juice and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes.

Remove skillet from heat and stir in 1/2 cup Parmesan. Season with salt and pepper. Dot with heaping tablespoons of ricotta, cover, and let stand off heat.

thanksgiving redux

lamb sausage in puff pastry
baked mashed potatoes with parmesan and bread crumbs (note: use less butter) homemade gravy
spicy parmesan green beans and kale
ciabatta stuffing with chestnuts and pancetta

thanksgiving 2008

spiced turkey breast
parmesan mashed potatoes and gravy
spicy parmesan green beans and kale
pecan pie from whole foods

overall, delicious and easy. turkey was still a little pink in the middle after sitting in the oven extra and resting for thirty minutes, but after carving and microwaving for a minute, it turned out perfectly. mashed potatoes and gravy was delicious of course. veg was a little spicy for mom’s taste but everyone else thought it was good. tiny pecan pie was just the right size for five people. prep always makes life easier. moms complaining and worrying over your shoulder is not as fun. but yay for grandmas eating.