Category Archives: PASTA RECIPES

CREAMY MAC AND CHEESE

OLYMPUS DIGITAL CAMERA

There is just nothing better than a big old serving of mac and cheese with your name on it. I mean really, is there any other food that feels as good in your mouth or makes your taste buds as happy as super cheesy, extra creamy mac and cheese? I think not! So when I decided that I wanted a mac and cheese recipe that was reasonably inexpensive to prepare, contained no meat (bacon, prosciutto, etc.) and could be prepared ahead of time and not lose all its wonderful cheesy goodness, I decided to turn to the internet, my favorite recipe source. I found several recipes that looked good, but the one I liked the best was on the Taste of Home website. I made a few minor changes here and there but frankly, this is the best mac and cheese I have ever tasted. I love that it can be made ahead. I also love that it is vegetarian.

And I know, Patti cooking with Velveeta! It doesn’t happen often, but even processed cheese has its uses once in awhile. And this is one of those times when you just have to bite the bullet and put that bright yellow box of Velveeta in your cart. I usually cover it up while I do the rest of my shopping. Then when I check- out, I pretend it jumped into my cart of its own accord. Then when the clerk asks me if I want it returned to the shelves I say something like “oh no, that’s ok, I don’t want to cause any inconvenience for anyone”. I’m sure the clerk sees through my little charade, but the two times or so a year I actually buy Velveeta, I feel I simply must stick to this childish ruse.

And while I’m justifying to all of you why I use Velveeta occasionally, I should share the only other recipe I make that contains this processed ingredient. Please see my favorite recipe for Queso Dip under Appetizer Recipes.

  • 1/2 c. butter
  • 1/3 c. flour
  • 1 1/2 c. milk
  • 8 oz. Velveeta, cubed
  • 1/4 c. finely grated Parmesan cheese
  • 1/2 tsp. kosher salt
  • freshly grated black pepper
  • 2 tsp. Dijon mustard
  • 1 c. low fat sour cream
  • 4 c. uncooked elbow macaroni
  • 2 c. (8-oz.) grated sharp cheddar cheese
  • 1 c. reserved pasta water
  • paprika, opt.

Melt butter in a large heavy saucepan. Whisk in the flour until smooth and bubbly. Gradually stir in the milk and bring to a boil. Allow sauce to burble for a couple of minutes. Remove from heat and stir in the Velveeta, Parmesan, salt, pepper, mustard, and sour cream until smooth and cheese is melted. Cook pasta to al dente in boiling salted water, drain (reserving about a cup of pasta water)* and add to the sauce along with the cheddar cheese. (If the sauce seems too thick add enough of the reserved pasta water to reach desired consistency.)  Spoon the mixture into a buttered 9×13-inch dish. Sprinkle lightly with paprika. (The photo below is a double batch.)

OLYMPUS DIGITAL CAMERA

Bake uncovered in a pre-heated 350 degree oven for 25-30 minutes or until sauce is bubbly. Let mac and cheese sit about 5-7 minutes before serving.

*If you are preparing the mac and cheese ahead of time, drain the pasta and run cold water over it until it is room temperature. Drain again and add to the sauce along with the cheddar cheese. Stir well. (The cheddar cheese will completely melt when it is baking.) Spoon the mixture into a buttered 9×13-inch dish. Sprinkle lightly with paprika. Cover and refrigerate until about 2 hours before you want to serve. (Taking the dish out of the refrigerator ahead of time allows the pasta to come close to room temperature before popping it in a hot oven.) Bake uncovered in a pre-heated 350 degree oven for 30-40 minutes or until sauce is bubbly.

 

 

 

PASTA SALAD

In my estimation there is nothing better than a good pasta salad and nothing worse than a bad pasta salad. Until I met this pasta salad, I had never tasted one that I considered worth a darn. They had all seemed utterly flavorless to me, and frankly not worth the calories. (And darn it, if I am going to take in idle calories, i.e. pasta, the other ingredients better taste pretty bloomin’ good!) So, when I first tasted this salad, I knew I had met the pasta salad of my dreams.

It all started with a wedding in the bluebird capital of the world – Bickleton, Washington. This little eastern Washington town and surrounding area boast literally thousands of birdhouses purposely built to house their beloved bluebirds. And even though the town isn’t large enough to support a gas station, it does have the Bluebird tavern (opened in 1882) and a great little store/café. (Obviously their priorities are in the right place.) Bickleton is also the home of the state’s oldest rodeo. (This year’s 96th annual Pioneer Picnic and Rodeo will be held on the second week-end in June.)  And featured every year at the picnic and rodeo is one of the west’s oldest carousels, a 1905 Herschell-Spillman. It is set up and used only on rodeo week-end. So if you want to take a spin (so-to speak), I would advise you to go on line (bickleton.org) and learn more about the event.  But back to the wedding and the pasta salad recipe……..

It all started when Mr. C. was asked to play for a wedding. Since we worked with Dave the groom (a native of Bickleton), knew the bride-to-be (JoAnne) and were close friends with the bride’s sister (Mary), Mr. C. jumped at the chance. Then we found out that the wedding was being held in Bickleton. Bickleton? Where in the world of carmen sandiego is Bickleton we asked? As it was explained to us, it’s in eastern Washington near Goldendale. There you go! So to Bickleton we ventured.

As it turned out, our entire day to and from Bickleton was delightful. We got to experience a completely new to us area of our state. The wedding was beautiful, the music divine (of course), and the food at the reception, some of the best I have ever tasted. As it turned out, the reception food had been prepared by friends of the bride who were caterers. Not being the shy unassuming person that I depict myself to be on my blog, I marched right up to the head caterer and asked for the pasta salad recipe. She looked me up and down, determined that I probably wasn’t worthy (just the wife of the piano guy after all), and turned me down. Huh! So being the devious devil that I am, I asked my friend Mary to get it for me, which she did. Ha! And I have been making it ever since! And truly, it is absolutely delicious. (Nothing boring about this salad!) The combination of flavors is perfect, and with nary a drop of mayonnaise to be had, this salad is perfect for a picnic or potluck.

So whenever I hear Angela, one of our dearest friends, talk about her home town of Bickleton, I am always magically transported back to our first time in this delightful little town. And of course, in my remembrance I am always eating this wonderful pasta salad for the first time. But thankfully I can experience this flavor sensation any old time I want. So give this recipe a try. It’s easy to prepare, and best when made the day before. (I love salads that can and should be prepared ahead!)

In closing, I would like to raise a toast to small towns. Some of the nicest, most erudite people I know were either raised in a small town or currently live in one. Large towns are lovely too of course, but small, rural settings will always claim my heart. Cheers!

  • 1 lb. fusilli or multi-colored spiral pasta cooked al dente, drained and cooled
  • ¼ c. chopped red onion
  • ½ c. drained and chopped sun dried tomatoes
  • 1 c. pitted kalamata olives, sliced
  • 4 c. thinly sliced fresh baby spinach leaves
  • ¼ c. finely minced fresh parsley
  • ½ c. extra virgin olive oil
  • 3 T. red wine vinegar
  • 2 cloves garlic, minced
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • ¾ to 1 lb. crumbled French feta cheese

In a large salad bowl combine the pasta, red onion, sun dried tomatoes, olives, spinach, and parsley. In a small bowl whisk together the olive oil, vinegar, garlic, salt, and pepper. Pour dressing over pasta mixture and toss lightly. Add feta and gently toss until feta is well distributed. Cover and refrigerate overnight. Serve at room temperature.

 

ROASTED SWEET POTATO RAVIOLI

I believe I have mentioned on earlier postings that I love pasta. And for some reason (excessive profit I believe it’s called) makers of fresh ravioli seem to think it’s OK to charge an arm and a leg for the same amount of product I can make for about a dollar. Now granted, I don’t have manufacturing, packaging, shipping, and delivery costs to consider, but really, the markup is astronomical. So when I can make my own ravioli with won ton wrappers, I feel great about myself. And coincidentally, the ravioli happens to taste pretty darn good too. And of course I know I am cheating by not making my own pasta, but you all know that finding shortcuts (aka cheating) whenever possible in the kitchen is what I strive to achieve! (I’ve learned to live with my little addiction. In fact, I no longer even ask for forgiveness in my evening prayers.)

So if you too want to save a little time and money, build yourself a batch of these incredible ravioli. And when you serve them tenderly blanketed with Butter and Sage Sauce, you won’t think to ask forgiveness for cheating a little in the preparation either. In fact, serve this dish to your loved ones, and they might forgive you just about anything! After all, it worked for me when I happened to throw out one of Mr. Cs favorite shirts. Even if the darned thing was 25 years old, the most putrid shade of green I had ever seen, was frayed and stained around the collar, and last fit him about 20 years ago; he loved that shirt. I simply asked for forgiveness at about the same time he took his last bite of the pasta on his plate. It really is very hard to stay mad at someone who is fully capable of denying a second helping!

  • 1 large sweet potato
  • 1 T. butter
  • 3 T. minced shallot
  • 3 T. half & half
  • 3 T. grated Parmesan cheese
  • pinch nutmeg
  • kosher salt
  • freshly ground black pepper
  • wonton wrappers
  • 1 recipe Pasta with Butter and Sage Sauce (under Main Dish Recipes)

Wash and dry the sweet potato. Stick it with a fork in 3-4 places, place it in a pan, and bake in a pre-heated 400 degree oven for 1 hour. Remove from oven and allow to cool until you are able to hold it in your hand comfortably. Peel and mash the sweet potato; set aside. In a large sauté pan, melt the butter over medium heat. Add the shallot and sauté for 1 minute. Add the mashed sweet potato and cook until the mixture is slightly dry, about 2 to 3 minutes. Stir in the half and half. Continue to cook for 2 minutes. Remove from heat and stir in cheese and the pinch of nutmeg. Season to taste with salt and pepper. (Don’t over salt because there is plenty of salt in the Butter and Sage Sauce.) Lightly flour a clean work surface. Set a small bowl of water nearby. Lay wrappers on the surface. Place a small scoop or heaping teaspoon of the sweet potato mixture on every other wrapper. Dip your finger in the water and wet the outside edge of each wrapper. Gently place the wrappers without the filling over the wrappers with the filling, wet edges together. Gently but firmly press down on the edges of each ravioli with the tines of a fork. Refrigerate in a single layer until ready to use. (This recipe makes about 11 ravioli.) When your sauce is ready* place the raviolis into boiling salted water one at a time (to prevent initial sticking).  Reduce heat if necessary and cook for about 2 minutes. They will float to the top when they are ready. Gently lift out of the water and place on plates. Serve covered with Butter and Sage Sauce or any fairly simple pasta sauce.

*Hint: always have your pasta sauce ready before your pasta is finished cooking, not the other way around. Pasta is much more time sensitive then most sauces. And if possible, always cook your pasta al dente unless otherwise instructed. Mushy pasta is simply not very appealing.

 

 

PASTA WITH BUTTER AND SAGE SAUCE

When it comes to pasta, I am a sucker! I like everything pasta. Plain, fancy, smothered in sauce, meatless, in soup – you name it. And because I am such a huge fan, I have made many pasta dishes over the years. One of my favorites is this incredibly unpretentious, meatless pasta that can be served as either a main or side dish. And the most amazing thing, besides of course how wonderful this pasta tastes, is how easy and inexpensive it is to prepare. (I love that!) So if you can’t think of anything to fix for dinner some evening when you only have the strength for about 20 minutes in the kitchen, give this recipe a try.

A quick word about sage. Although most grocery stores carry fresh sage leaves, you might consider growing your own sage bush. Sage is extremely easy to grow, and it over-winters very well, at least in the areas around the Pacific NW that are fairly mild. In fact, sage grows almost as well as many of our more aggressive and sinister weeds! God bless them. (And I mean that in the most sarcastic way possible!) And while you are at it, think about planting some oregano and a bay tree also. Just pay very close attention to your oregano plant. Oregano can turn against you and become as much of a problem as those darling weeds I referenced above. And I think I made myself pretty clear on how I feel about them! So keep oregano contained in a planter or in an area where it can’t become a nuisance. Think mint!

  • ¼ lb. to 1/3 lb. pasta*
  • 4 T. butter (don’t even think about using anything but real butter)
  • 8-9 fresh sage leaves, roughly chopped
  • 4 tsp. fresh lemon juice
  • ¼ c. grated Parmesan cheese
  • freshly ground black pepper

While your pasta cooks to al dente’, melt butter in a medium sized sauté pan.  Cook until the butter is a light golden brown. Quickly add the chopped sage leaves and remove from heat. (I say quickly because brown butter can go to burned butter in the twinkling of an eye!) Add the lemon juice. Drain the pasta, reserving about ¼ cup of the cooking water. Carefully pour the drained pasta into the sauté pan and return to low heat. Add the cheese, a grind or two of pepper, and 2 tablespoons of the reserved cooking water. Toss to coat and let cook until water absorbed, about a minute. If pasta appears too dry, add another tablespoon or two of cooking water. Serve immediately.

*Linguini is lovely with this sauce, but pumpkin or butternut squash ravioli is absolutely divine.

Side Dish Suggestions (when serving pasta as a main dish): a crisp green salad and crusty, chewy baguette slices

Wine Pairing: Pinot Grigio

PUTTANESCA

OLYMPUS DIGITAL CAMERA

I first had Puttanesca (Spaghetti alla puttanesca  – literally “whore’s spaghetti” in Italian) many years ago at our good friend Gaspare Tranis’ Italian restaurant. I was immediately smitten. And truthfully I don’t remember where I found this recipe or if I just played around with ingredients until I stumbled on to the taste I wanted. All I care about now is that Puttanesca is quick and easy to prepare, consists of ingredients I almost always have on hand (being the consummate replacement shopper that I am), and Mr. C. and I both truly love it. And it’s meatless! Oh I know, you could legitimately argue that Puttanesca isn’t technically meatless because of the salty little fish Mr. C. and I so dearly love. But for those of us who are trying to reduce the amount of meat (beef, lamb, pig products) in our diet, Puttanesca is in essence “meatless”. And I know what you’re thinking. Puttanesca being meatless is kind of like saying someone is just a little bit pregnant. They either are, or they aren’t! But for me, enjoying a dish that is darned close to meatless is good enough. And not being even the slightest bit pregnant is even better!!

  • ¼ c. extra virgin olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, finely chopped
  • ¼ tsp. dried red pepper flakes, or more to taste
  • 2-oz. can anchovy fillets (or 10-12 fillets)
  • 32-oz. tomato sauce
  • 18-20 kalamata olives, sliced
  • 2 T. drained capers
  • 12-oz. spaghetti, linguine, or penne pasta, cooked al dente
  • ¼ c. chopped fresh Italian parsley
  • freshly grated Parmesan cheese

In a medium covered saucepan, heat olive oil and add onion, garlic, and red pepper flakes. Sauté until garlic is just starting to brown. Add the anchovy fillets and stir them around until they are all mushed up. Add the tomato sauce, cover the pan, and simmer for about 15 minutes. Stir in the olives and capers. Remove from heat and add pasta. Cover and let sit for a couple of minutes. Sprinkle with parsley just before serving. Pass Parmesan cheese separately.

Side Dish Suggestions: a simple green salad and Focaccia or baguette slices

Wine Pairing: a rich Merlot, a bold Cabernet Sauvignon (Puttanesca can stand it), or a chewy Lemberger

NOODLES ROMANOFF

IMG_5546

I have been making this pasta dish (my version of an old Betty Crocker recipe) for over 40 years. I love it. It’s rich and ever so creamy. But a dish with a name that literally smacks of Russian aristocracy absolutely demands at least a small nod to its origin. And since my blog is intended for a learned and sophisticated audience, I knew you too would be interested in any information I could glean on the subject. So off to Wikipedia I went (my favorite source for semi-accurate information on the most obscure subjects imaginable).  Like I said above, I really thought the name “Romanoff” must have something to do with The House of Romanov, which was the second and last imperial dynasty to rule (1613-1917) over Russia. But nothing I read seemed conclusive enough to point in that direction. What I did learn however, was that “Noodles Romanoff” was a gangster and head of an evil organization N.A.S.T.Y. (National Association of Spies, Traitors and Yahoos) in an animated  American children’s television comedy series that first aired in 1965. Starring Roger Ramjet and the American Eagle Squadron, the show was known for its crude animation, frenetic pace, and frequent references to popular culture, which allowed the show to entertain various age groups.

Along with the villainous “Noodles”, there was another gangster name in the series that caught my eye – Tequila Mockingbird. So once again it was off to my favorite search engine to learn if “Tequila Mockingbird” produced any results. Turns out it’s a drink containing (you guessed it!) – rum! Well no, but it does sound like a drink that could either be really, really delicious, or absolutely horrid. (I think this might be one of those drinks you either love or hate!) As there were quite a few recipes for a “Tequila Mockingbird” provided on line, I felt absolutely duty bound to pick one and share it with you. The concoction that sounds the most appealing, and not coincidentally less lethal than some of the others, contains 1 ½-oz. tequila, ¾-oz. green Crème de Menthe, and the juice of 1 lime. Shake ingredients with ice and strain into a cocktail glass. Now mind you, I have yet to try this drink, but I plan to put the resident mixologist to work in the very near future. I will let you know how it tastes, if I survive that is! And if per chance you are a fan of this drink and have the perfect recipe you are willing to share, please send me an email with preparation instructions. Can’t promise I will post your recipe, but I am always willing to perform empirical research, at least when tequila is involved! Cheers!

  • 2 T. butter
  • 2 T. flour
  • 1 ¾ c. milk
  • ¼ c. dry white wine (I use Pinot Grigio)
  • 2 T. dehydrated chopped onion
  • 1 tsp. granulated garlic
  • freshly ground black pepper
  • 1 c. low fat sour cream
  • 1 c. grated sharp cheddar cheese
  • 2-3 c. dry noodles cooked al dente

Melt the butter in a medium large saucepan. Add flour and let cook for about 2 minutes. Whisk in milk, wine, onion, garlic, and pepper. Add sour cream and bring just to a boil. Remove from heat and stir in cheese and cooked noodles. Serve immediately or spoon into a buttered casserole and keep warm in the oven set on the lowest temperature.

Side Dish Suggestion (if serving as a Main Dish): green salad, steamed veggie, and a crusty baguette

Wine Pairing: Well that should be obvious – the rest of the Pinot Grigio you used in the recipe!

 

 

DUCK RAGÙ WITH FETTUCCINE

I love duck. To me it is the quintessential poultry. It is extremely delicious and unlike other poultry, it is almost always moist due to its high fat content. (Duck breast meat has about 15 g of fat, while turkey and chicken breast meat contain about 9 g each.)  Don’t get me wrong, I love chicken and turkey too, even an occasional rabbit (sorry all you Bugs Bunny lovers out there). But if my mouth is screaming for a rich poultry experience, it is to the lowly ducky I will go for my fix.  And even though duck meat is more caloric than say chicken, most people tend to eat considerably less of it, again because it is so rich. So therefore, in my considered opinion, do not shy away from duck meat.  If you happen to hear a package of duck breasts calling your name from the frozen food case at your local grocery store, respond by grabbing yourself a four pack. Then, clasping the package firmly in your hands, run (don’t walk) to the nearest check-out stand! Let those babies defrost and try this ragù recipe on for size. You will probably want to include me in your will after you have taken a bite or two, but please don’t. I value my status as a kept woman way too much to have any money of my own!

  • 2 boneless Muskovy or Moulard duck breasts
  • ½ medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp. finely chopped fresh rosemary
  • ½ c. dry red wine
  • 2 c. chicken stock
  • 14.5-oz. can chopped tomatoes in juice, San Marzano tomatoes, if possible
  • ½ lb. fettuccine, cooked al dente
  • kosher salt
  • freshly ground black pepper
  • 2 T. chopped fresh parsley

Trim off a small amount of the skin from around the duck breast. (You want some skin to remain, but not too much.) Slice just through the top of the skin at about ¼-inch intervals in a crisscross pattern. (This will allow the fat to render off while you are cooking the duck.) Pat the duck dry and lightly season with salt and pepper. Pre-heat a non-stick skillet to medium low and gently lay the duck breasts on the hot skillet skin side down. No fat required. Fry until the skins are a deep brown color, about 6-8 minutes. Turn the breasts and cook for about 2 more minutes. Remove from the pan and set aside. Meanwhile add the onion, garlic, and rosemary to the duck fat. Cook slowly over low heat for about 6 minutes or until the onion is softened and golden brown. Add the wine, bring to a boil and cook until the wine has almost completely evaporated. Return the duck to the skillet, skin side up, along with any juices that have accumulated on the plate. Add the chicken stock and tomatoes. Bring to a boil, reduce heat, cover, and gently simmer for 1 hour. Transfer the duck to a cutting board. Remove the sauce from the heat and purée with an immersion blender. Return the pan to the heat and simmer until the sauce has thickened a bit. Meanwhile, dice the duck (skin and all) into pieces a bit smaller than a sugar cube.  Add the duck back to the sauce and taste before you season with salt and pepper. (Always taste before you add final seasonings. The sauce may not need any more salt or pepper.) Add the pasta to the sauce and serve immediately garnished with fresh parsley.

Side dish suggestion: a simple green salad and crusty baguette slices

Wine pairing: This ragù can stand up to a hearty Cabernet Sauvignon or a chewy Merlot. Either would be wonderful.