Supper for Super Bowl Sunday
Hello. This is Monique’s son, Jean-Luc, making my first contribution to the Al Dente Canoodler (this is a family business, after all).
I’m writing from Toulouse, France, where I currently live teaching English and running an inline hockey program. While I’m having a wonderful experience on this side of the ocean, there are certain American traditions that one cannot help but miss. Example: the Super Bowl. That’s right, without a premium cable sports package and because I teach class early on Monday morning, I sadly will not be watching the Saints take on the Colts. Unfortunately, this also means that there will be none of the buffalo wings, nachos or spreads of dip that normally accompany the most-watched game of the year. What should I be more sad about missing, the game or the food? I’m not sure.
Now pasta may not be the first thing that comes to your mind when you plan out this Sunday’s menu. And we would would never suggest replacing your tortilla chips with our Red Chili Pepper Fettucine for Nachos alla Al Dente (although it could be interesting…). However, for anyone who has ever been to a Super Bowl party and left feeling as if they failed to have a proper meal yet are still stuffed, allow me to suggest my mother’s Super Pasta Bake recipe. With italian sausage, smoked mozzarella, parmesan, and of course, Al Dente Pasta and Monique’s sauce, this dish can be cooked ahead, will please the crowds and leave them feeling as if their meal consisted of more than several trips to the pretzel bowl.
If you’re in the Ann Arbor area, Monique’s sauces can be found locally at Arbor Farms, Produce Station, Sparrow’s, Whole Foods, Wenk’s Pharmacy, Stadium Gourmet and Plum Market. If you don’t live in Ann Arbor, you can order them online and receive 15% off by entering coupon code MSSM10 when checking out.
Had I not already depleted my stock of imported Al Dente, I would make this dish on Sunday in hopes of capturing some of that Super Bowl magic. Fortunately, the family will be coming soon and bringing me a whole new assortment of the pasta I miss the most. While they’re here we will be doing several special recipes and giveaways on the blog. Be sure to check it out.
Add comment February 5, 2010
pasta and duck confit, the best of all worlds
I admit that I horde my duck confit. Other than salt, it’s the only thing that I bring back from France. With only one can left in my pantry, I wasn’t sure what occasion would ever merit opening it. And, since my priority is always sharing with as many people as possible, I needed to figure out a way to stretch the duck confit. Then it dawned on me………serve the duck confit with pasta and use it as our Christmas Day dinner. What a way to end the decade. It was SO good. We’ve agreed that it will be our new tradition. Luckily, I am going to France in February to restock the pantry.
Fathers and Daughters: Sharing the Love, the Pasta and the Duck Confit
Dennis and Theresa Deschaine
Jim and Sophie Kruz
I didn’t have time to document the step-by-step on preparing this dish, but trust me, there is nothing more simple. After my trip to France, secure with a new stash of duck confit, I promise to create lots of pasta dishes. It really is the best way to stretch this incredible delicacy and I will be certain to write out the recipe each time, in great detail. In the meantime, here is a general idea of how I made this dish. You can easily make a one bag batch if feeding a smaller group.
Al Dente Pasta with Duck Confit and Wild Mushrooms
Serves 12
2 bags Al Dente Pasta (either Egg or Wild Mushroom Fettuccine)
1 can Duck Confit (6 thighs)
1 large onion
1 lb. mushrooms, the wilder the better!
Parsley
Lift the duck out of the fat. Be sure to save the remaining fat and store in freezer or refrigerator to use for frying potatoes! In a skillet, heat the duck over medium high heat until the skin is crispy and the fat has been rendered. ( Remember the duck is already cooked). Remove the duck from the skillet and use some of the duck fat to saute the onion and mushrooms. Pull the duck meat from the bones and shred. Combine with mushrooms. Cook Pasta for 3 minutes and toss with duck. Garnish with lots of parsley. Savor every bite!
Don’t forget that you can sign up for the Al Dente Connection and receive announcements and special offers. Do that by going to the Al Dente Website. Sign up is at bottom of the page.
Add comment January 8, 2010
the 8th day of christmas
On the eighth day of Christmas,
my true love sent to me
Eight maids a-milking
(and here is what Annabel Cohen is giving us as our holiday treat)
Creamy Fettucine with Shrimp, Sundried Tomato and Basil
1/2 cup sundried tomatoes packed in olive oil
2 Tbsp. oil from sundried tomatoes
1 1/2 lbs 13-15 size raw shrimp (frozen, thawed), shelled and deveined
1/2 cup minced shallot
1 tsp. minced fresh garlic
1 cup chicken broth
1 cup dry white wine
1 cup whipping cream
1 cup fresh chopped Roma or plum tomatoes
1 cup (loosely packed) fresh basil cut into thin strips
Salt and white pepper to taste
1 package Al Dente Fettuccine (choose your flavor)
Fresh shaved or grated Parmesan cheese, to taste
Directions:
Cut sundried tomatoes into thin slices and set aside.
Heat the oil from the tomatoes in a large nonstick skillet over high heat. When very hot, add the shrimp and sauté quickly until just cooked through, about 5 minutes (DO NOT OVERCOOK – The shrimp should NOT be tightly curled). Remove to a dish and set aside. Without cleaning the pan, add the shallot and garlic and sauté for 3 minutes.
In a 12 inch frying pan over medium high heat combine oil and garlic. Add the sundried tomatoes, broth and wine and bring to a boil and cook for 3 minutes. Add the cream and bring to a boil. Reduce heat slightly and cook for 10 minutes more. Add the fresh tomatoes and season with salt and pepper. Keep warm.
Begin cooking the pasta in boiling water for 3 minutes, until tender but firm. (when the pasta water comes to a boil, add the shrimp to the cream sauce): Drain pasta transfer to a large bowl. Add the shrimp/cream sauce, basil and cheese (start with 1 cup of cheese). Toss well and serve immediately with additional cheese sprinkled over. Makes 6 servings.
Add comment December 24, 2009
on the 7th day of pasta
On the seventh day of Christmas,
my true love sent to me
seven swans a-swimming.
So in old England, folks ate swan. The real deal – roasted. While it’s not for us, what difference, really, does it make whether we eat chicken, turkey, duck or swan. Nevertheless, our culture says no to this lovely bird (thankfully). However, interestingly, swans eat vegetation (from the waters where they swim) and grass and grains, or so I’ve read. So, if a swan eats veggies and grain, it’s sort of like eating swan (she rationalized).
Kasha Varnishkes Fettuccine
Kasha Varnishkes is an Eastern European recipe that translates into buckwheat groats and bowtie noodles. This recipe goes further using fettuccine in place of the bowties.
1 cup coarse kasha (buckwheat groats)
3 cups water or chicken broth
1 12-ounce package Al Dente fettuccine, cooked according to package instructions
6 Tbsp. butter, margarine or schmaltz (rendered chicken fat)
3 cups chopped onions
Salt and pepper to taste
Combine kasha and water or broth in a medium saucepan over medium-high heat. Bring the liquid to a boil and cook the kasha, uncovered, for 30-40, minutes or until tender. Drain if there is a large amount of liquid left over.
While the kasha is cooking, heat butter or margarine in a large skillet over medium-high heat. Add the onions and sauté until onions are uniformly golden.
Combine the kasha, onions, pasta and seasonings and toss well. Adjust seasonings and add more butter or schmaltz, if desired to taste. Makes 6 hearty servings.
Add comment December 23, 2009
on the 5th and 6th day of pasta
On the fifth day of Christmas, my true love gave to me, five golden rings.
Five Rings and Pasta Salad
1 package Al Dente Garlic Parsley fettuccine (or your favorite flavor)
1/4 cup extra-virgin olive oil, plus more to drizzle at the end
1 cup thin sliced cucumber rings
1 cup thin sliced fresh or pickled banana pepper rings
1 cup thin sliced carrot rings
1 cup thin sliced fresh zucchini rings
1 cup thin sliced shallot rings
1 Tbsp. chopped roasted garlic, or more to taste (see recipe below)
1 cup (or more to taste) fresh chopped parsley
1/2 cup red wine vinegar
2 Tbsp. sugar
Kosher salt and pepper to taste
Cook pasta according to package directions (for 3 minutes, do not overcook!) and drain well. Rinse immediately with cold water, drain very well and transfer to a large bowl. Add olive oil and toss well. Add remaining ingredients and, using your hand so as not to break the pasta, toss well. Just before serving, adjust salt and pepper to taste and drizzle with more oil to add shine to the salad. Makes 8 or more servings.
For the Roasted Garlic: 1 cup peeled garlic cloves, 3 Tbsp. extra-virgin olive oil. Heat the oven to 425°F. Cut two sheet of foil about 12-inches long each and stack one atop the other. Arrange the garlic in the center and drizzle with oil. Toss the garlic in the oil with your hands and wrap of the garlic (it should like a Hershey Kiss), closing the top well. Roast on the oven rack for 30-minutes, or until very tender. Allow to cool for 5 minutes before chopping. Use what you need and chill or freeze the remainder for later use.
On the sixth day of Christmas, my true love sent to me Six geese a-laying.
Pasta with Goose Fat and Cinnamon
1 package Al Dente Egg Fettuccine
1/2 cup goose fat (available at specialty stores or online)
1 cup chopped onions
Fresh grated Parmesan cheese to taste
1 tsp. salt
1 tsp. ground cinnamon, plus more garnish
1/4 tsp. cayenne pepper, or more to taste
Preheat oven to 400°F. Spray a baking dish.
Heat goose fat over medium-high heat in a large saucepan. Add the onion and sauté until tender. Cook pasta according to package directions (for 3 minutes, do not overcook!) and drain well. Add pasta to the onions.
Add the salt, cinnamon and cayenne to the pasta. Toss well. Serve immediately garnished with more cinnamon and a generous amount of grated cheese. Makes 6 servings.
Add comment December 22, 2009
al dente pasta and three french hens
On the third day of Christmas my true love gave to me……….
Three French Hens
Annabel Cohen tells me that another name for hunter’s chicken is Chicken Cacciatore (it means the same thing). It’s been said that the best chicken comes from France but since it isn’t easy to find Poulet de Bresse here, we are using good quality local chicken in this recipe. If you’d like, add 1 cup of cooked, chopped bacon to this recipe during the cooking.
Hunter’s Chicken with Pasta
1 chicken (about 2 1/2- to 3-pounds, cut into pieces)
Salt and pepper to taste
1 cup flour
3 Tbsp. olive oil (not extra virgin)
1 1/2 cups chopped onions
1 tsp. minced garlic
1 cup chopped bell pepper, any color
1 can (about 14-ounces) diced tomatoes with juices (or if you have a jar of one of Monique’s Sauces, use it)
1/2 cup dry white or red wine
1 tsp. Hungarian ground paprika
1/2 tsp. dried thyme
8 ounces sliced mushrooms
1/2 cup fresh chopped parsley
12 ounces Al Dente Fettuccine (Egg, Garlic Parsley, Spinach, Wild Mushroom, Whole Wheat)
Season chicken with salt and pepper lightly. Place the flour on a dinner-sized plate or shallow bowl. Dredge chicken in flour. Heat oil in a large pot over medium-high heat until hot. Fry chicken on all sides until golden and (it won’t be cooked through). Remove the chicken to a dish and set aside.
Without cleaning the pan, add the onions, garlic and bell pepper to the pan and saute until the vegetables are softened, about 5 minutes. Add the chicken back to the pot and add the tomatoes, wine, paprika and thyme to the pot and bring to a boil. Reduce heat to simmer, add mushrooms and cook, uncovered for 30-minutes. Add the parsley and season the sauce to taste with salt and pepper. Keep warm.
Cook pasta for 3 minutes until just al dente. Drain well and transfer the pasta to a large bowl. Add the chicken and sauce. Serves 6.
Add comment December 19, 2009
on the second day of pasta……
My true love gave to me…………….two turtle doves
My friend, Annabel Cohen knows everything about food. So, if she tells me that pigeons are part of the turtle dove family, I will take her word of it. Of course, if pigeon is not available, she said we can substitute duck or chicken breasts.
Pasta with Pigeon, Porcini and Peas
12 oz. bag of Al Dente Wild Mushroom Fettuccine
4 boneless, skinless pigeon breasts (about 1- to 1 1/2-pounds)
Salt and pepper to taste
3/4 cup flour
3 Tbsp. olive oil (not extra-virgin)
Sauce:
3 Tbsp. butter
12 ounces fresh porcini mushrooms, sliced thin
1 1/2 cups beef broth
1 cup frozen peas, thawed
1 cup fresh chopped parsley
Season pigeon breasts with salt and pepper lightly. Place the flour on a dinner-sized plate or shallow bowl. Dredge pigeon breasts in flour. Heat oil in a large nonstick skillet over medium-high heat until hot. Fry the breasts on both sides until golden and just cooked through. Set aside to cool.
Without cleaning the pan, melt the butter. Add the mushrooms and saute until softened. Add the broth and wine and bring to a boil. Cook for a few minutes until the sauce is reduced. Add the peas, parsley and cook for 2 minutes more.
Cook pasta for 3 minutes until tender but firm. Drain well and transfer the pasta to a large bowl. Add the wine/broth and remaining ingredients and toss well. Makes 6 servings.
Add comment December 17, 2009
12 days of pasta
On the first day of Christmas my true love gave to me a partridge in a pear tree: The countdown has begun. The season of giving and receiving, cooking and eating, sharing and enjoying. From Annabel Cohen, one of the world’s most creative cooks, I have just received 12 pasta recipes. Now, I will give them to you, one per day, so that you can cook and eat, share and enjoy, the 12 days of al dente pasta!
Annabel’s FIRST Day of Pasta
(Don’t let the idea of pears and pasta scare you away. This is a wonderfully savory combination)
3 medium pears, any variety (about 1 pound), unpeeled
2 Tbsp. olive oil 1/2 cup white wine 1/2 cup chicken broth
1/2 tsp. nutmeg 12 ounces Al Dente Fettuccine (any flavor)
1 1/2 cups grated Manchego cheese
1/2 cup heavy cream or half-and-half
1/2 cup almonds slivers, lightly toasted
1 cup chopped fresh parsley Salt and fresh ground pepper to taste
Preheat oven to 450-degrees. Cut pears in half lengthwise and use a melon-baller to remove seeds. Cut the pears into thin wedges (about 16 for each pear) and toss them in large bowl with the olive oil. Arrange the pears on a baking sheet with sides and bake for 10 minutes. Remove from oven and cool.
Combine wine, chicken broth and nutmeg in a small saucepan over medium heat and bring to a boil. Cook until the volume is about half. Keep warm. Set aside.
Cook pasta for 3 minutes until just al dente. Drain well and transfer the pasta to a large bowl. Add the wine/broth and remaining ingredients and toss well. Makes 6 servings.
2 days left to receive 10% off of Al Dente Pasta Gifts when ordered at www.aldentepasta.com. Enter code ADTHNKS09 at the checkout and the 10% will be automatically deducted. (code expires on December 17th at 12:00 PM EST)
Add comment December 16, 2009
pasta gifts galore
Let’s face it. Food is love. And few foods express the sentiment as sublimely as pasta. That’s why we prepare our homemade pastas and sauces with the finest ingredients, the greatest of care and plenty of amore. What better way to express your affection and appreciation for colleagues, friends, and family than a gift filled with Al Dente Pasta and Monique’s Sauces.
Each gift will be sent out beautifully adorned for the holidays including a personalized recipe card for one of our all time easiest recipes for entertaining. Monique’s Creamy Cheese Dip.
Inside scoop. Sign up for our newsletter and we’ll send you an online coupon to receive 10% off of all gifts from now until December 17th.
Add comment December 2, 2009
thankful for tetrazzini
The search is over! I have found and perfected the most delicious Turkey Tetrazzini recipe of all time. I need to suggest, maybe even insist, that you use really good ingredients, especially if you want it to turn out as good as mine did last night. Al Dente Pasta, of course! Fresh grated Parmesan cheese, panko breadcrumbs,flavorful mushrooms–you get the idea.
Turkey Tetrazzini-Al Dente Style
serves 8
12 oz. Al Dente Pasta, any flavor-cooked for just 2 minutes
10 oz. mushrooms, sliced thin
5 tbsp. unsalted butter
1/4 cup flour
2 cups milk (2%)
2 cups chicken broth
1/4 cup white wine
3 cups chopped turkey meat (or roasted chicken)
2 cups peas
2/3 cup freshly grated Parmesan
2/3 cup panko bread crumbs
coarse kosher salt and pepper, to taste
Directions:
In a large heavy saucepan, cook the mushrooms in 4 tbsp. of the butter over moderate heat until most of the liquid has evaporated. Stir in the 1/4 cup flour, and cook mixture over low heat stirring for 3 minutes.
Slowly, in a stream, add the milk, broth and wine to the mushrooms, stirring occasionally until mixture comes to a boil then reduce to a simmer for 5 minutes. Mixture may be thin, but don’t worry. Add 1 tsp. coarse kosher salt and some pepper.
Add thawed peas, turkey meat, 1/3 cup of Parmesan and cooked pasta to the pot. Taste mixture for seasoning.
Transfer to a buttered, shallow 3 quart baking dish.In a small bowl, combine the bread crumbs and the remaining Parmesan with a little coarse salt and pepper. Sprinkle over the Tetrazzini and dot with the remaining Tbsp. of butter. (at this point can be covered and frozen for up to a month). Bake at 350 for 30 minutes until top is golden.
Give Thanks and Enjoy!
4 comments November 20, 2009
