Posts filed under 'parties & people'
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
ann arbor’s gastronomical 3 have a virtual al dente pasta party!
We were thrilled to come upon a great blog a few weeks ago after the Ann Arbor Chronicle posted a link…the Gastronomical 3 is a fantastic food blog published by 3 women (Maria, Anne & Shana) and we are SO flattered they gave our pasta a try! Not only that, but they came up with some AMAZING pasta creations. Al Dente® Pasta—4 ways! You can read all about it on their blog here.
squid ink pasta with swordfish (aka "octopus pasta")
This recipe using our Mushroom Fettuccine and some seasonal, fresh, green garlic (available at the People’s Food Co-Op in Ann Arbor) sounds like a perfect springtime pairing.
al dente mushroom fettuccine with green garlic and mushrooms
1 comment May 15, 2009
the best chicken alfredo in the world!
Alex Young, chef and managing partner of Zingerman’s Roadhouse, really did it this time. The recipe that he created for Farm and Field, one of Al Dente’s new, organic pasta duets, is off-the-charts delicious! I haven’t had such an OMG experience in a long time, and it tasted so good!
Chef Alex Young in Action
Our new line of organic pasta includes Straw and Hay (spinach and egg fettuccine), Land and Sea (squid ink and egg fettuccine) and Farm and Field (wild mushroom and egg). I always say that the idea to start Al Dente Pasta Company 29 years ago was as if a lightbulb had gone off in my head. It happened again with the Organic Duets. For years I’ve been trying to think of what we could make exclusively for Zingerman’s. Our companies have shared a common history and deep friendship, to say the least. Both started in Ann Arbor in 1981/82. Both have gained national recognition while maintaining a strong commitment to our local roots. Unpretentious, promoting artisanal methods of production, we’ve always had a lot in common.
Al Dente "history" at Zingerman's Roadhouse
The Al Dente Organic Duets are perfect for Zingerman’s. Based on authenticity and tradition with a fun, contemporary twist, using the highest quality ingredients and small batch production, they are packaged simply and beautifully.
Chef Alex enjoying his delicious culinary creation
Chicken Alfredo with Mushrooms and Heirloom Tomatoes
created by Chef Alex Young, Zingerman’s Roadhouse.
1 bag Al Dente® Farm and Field Pasta (10-12 oz of pasta)
1 lb. chicken breasts, sliced into strips
4 tbsp olive oil
2 cloves garlic, minced
2 shallots, minced
8 oz mushrooms of choice, sliced
3/4 cup white wine
1 cup heavy cream
½ cup parmigiano, grated
1 tomato, seeded and diced
¼ cup fresh herbs of choice, chopped
Season chicken strips with salt and pepper and sauté in 2
tbsp. olive oil over medium heat until cooked and lightly
browned. Remove chicken but keep warm. Add 2 tbsp.
olive oil, garlic and shallots to pan and sauté for one
minute. Add mushrooms, sautéing for 3 minutes. Add white
wine. Reduce by half. Add heavy cream simmering until
cream has thickened. Cook the pasta in boiling salted
water for 3 minutes. Drain, then toss pasta and chicken with
sauce. Stir in Parmesan cheese, salt and pepper. Garnish
with tomatoes and herbs. Enjoy.
Al Dente Farm and Field Pasta at Zingerman's Roadhouse
When Chef Alex puts this dish on the Roadhouse menu, I’ll be sure to let you know. In the meantime, you can create the dish on your own using his recipe and Al Dente Farm and Field Pasta-available at Zingerman’s Roadhouse, Zingerman’s Deli and on the Al Dente Pasta Website.
12 comments February 23, 2009
back to cookin’ with my daughter!
Yes, it may seem as though I’ve been missing in action, but in reality I’ve been simply practicing what I preach. I’ve been ” living in the moment” with my daughter, Theresa, who has just returned from France after 10 months of living the amazing life as an exchange student with the wonderful famille Buzy and attending high school in Toulouse, France. So, you can only imagine that all I’ve wanted to do is cook with her, stare at her, speak French with her and have fun with her. Finally, I have a few minutes to share one of the recipes that we’ve cooked together since she’s been home. I promise more will follow.
Can't forget the sauce
Chicken Balsamic Lasagna
(Featuring Al Dente Pasta and Monique’s Marvelous Marinara Sauce)
Serves 6-10
This is a recipe adapted from Showcase magazine. It originally called for lasagna sheets, but I found it easier to make with fettuccine and just as delicious. I once quadrupled the recipe for a fundraising dinner for 85 people and every person asked for the recipe. Great for a crowd! Can make it ahead and everything.
Ingredients:
12 oz. Al Dente Fettuccine (your favorite flavor but I use Basil Fettuccine)
3 tablespoons olive oil
1 small yellow onion, cut into small dice
1 pounds chicken thighs (or breast) meat, cut into small cubes
1/3 cup balsamic vinegar
15 oz. ricotta cheese
cup grated Parmesan Cheese
2 eggs
1 tsp. kosher salt
12 oz mozzarella cheese, grated
1 jar Moniques Marvelous Marinara Sauce
Method
1. In a large pot of boiling salted water, cook the pasta for 3 minutes (slightly undercooked). Drain and set aside. In a large skillet, gently sauté onion in 2 tbsp. oil until translucent, 2 minutes.. Add chicken, stirring until cooked. Add balsamic vinegar.and ½ tsp salt cooking for 5 more minutes. Season with salt and pepper.
2. In a bowl, combine the ricotta, ¼ cup Parmesan, eggs, pepper and ½ tsp. salt. Mix well.
3. Layer the ingredients in an 9×13 pan in the following order: 1 tablespoon oil and 1/2 of pasta,1/2 ricotta,1/2 marinara, chicken/onion mixture, 1/2 mozzarella, 1/2 of pasta, 1/2 ricotta mixture, 1/2 marinara, ½ mozzarella, ¼ cup parmesan
4. Bake in a 375 degree oven until golden brown.
3 comments July 17, 2008
a little bit of spice
I should first preface this by saying that I, Nate Staley, love spicy food. Actually, I live for spicy food. While most of my friends look for a good Chinese dish on the nights that they want to eat out, I’m always looking for a good Mexican or Indian establishment. I want spicy food whenever I can get it. A lot of this side of me – my mother says anyway – comes from my upbringing in Texas. While she likes to tell me that during her pregnancy with me all she would eat was the spiciest foods she could find, which in Texas can be found on every street corner, I can still attribute my affinity for spice to the years of spicy cuisine in which I indulged myself afterward. I’ve still to find a good Mexican restaurant in the midwest like the ones that were available everywhere in Dallas. What people like to think of as spicy in the midwest pales in comparison to even the mildest of salsas in a good Mexican restaurant in Texas. But I digress.
As you might have imagined what this is leading up to, the mood for something spicy struck me the other night. Being a college student, it is not often that I get the chance to indulge myself in a good spicy meal, or a good meal of any kind for that matter. My diet most often consists of Spaghetti-O’s, Wendy’s or a grilled cheese sandwich. When I came across Al Dente’s Red Chili Fettuccine several nights back, ideas started rolling through my head about what kind of pasta dish I might be able to make. After all, a cheap, delicious, spicy pasta is irresistable to a college student such as myself. Being a fan of grilling, I decided to get myself some type of spicy sausage to grill up, slice up and throw in the pasta, and ended up choosing chorizo to go along with my affinity for mexican spices. In the end I made up quite a delicious pasta dish that was cheap to make and satisfied my need for putting a bit of sweat on the brow.
Pasta Recipe:
1 Bag of Al Dente Red Chili Fettuccine
3 Johnsonville Chorizo links grilled and sliced
1 jar Monique’s Rustic Roasted Garlic Sauce
1 red bell pepper, sliced
8 oz. mushrooms
2 Tbsp. Olive Oil
Grated Parmesan Cheese
Saute the mushrooms and sweet red pepper in the olive oil. Grill your sausages and slice. (If you are not grilling the sausages, you can slice and cook in a skillet on the stove top.) Add Monique’s Rustic Roasted Garlic Sauce to mushrooms, sweet red pepper and sausages. Cook pasta Al Dente Pasta for 3 minutes in boiling water and serve with sauce. Garnish with Parmesan Cheese.
2 comments July 2, 2008
fearless cooking for teens
There is nothing like the satisfaction of knowing when you’ve come up with the perfect gift idea. That is how I felt the day I offered my friend, Marra, a cooking class for her 18th birthday. I could tell by the look on her face that there was nothing better I could have given her.
Last week, Marra and her friends joined me at the lake house for their first lesson. Five minutes before they arrived, I sat down at the computer and jotted down a few quick thoughts. Little did I know how central these words would be to our cooking class.
Rule #1. There is nothing to be afraid of. Granted, I realize that the kitchen doesn’t scare me, a new recipe doesn’t scare me, cooking along side a famous chef doesn’t scare me. But, trust me. I know fear. I understand that fear is not always rational. (Marra’s mother, Lisa, made certain to reveal to the girls that for the first 50 years of my life, I was afraid to light a match). Neverthless, when something is holding us back, we need to figure out how to rise above it. (I am proud to say that I lit a match on my 50th birthday and have been lighting them ever since.) That is going to be my goal with Marra and her friends today. I am hoping they will walk out of my kitchen with the confidence to tackle any recipe, anytime, anywhere. I plan to show them a bit of technique. I will show them how to look at a recipe and decide if it sounds good to them. I want them to know how to follow a recipe, but also how to modify it.
Sure enough, the first words out of Marra’s mouth as she walked into kitchen were, “I’m so scared”. That is why I immediately read them rule #1. As you can see from the picture, they weren’t scared for long.
Al Dente Pasta with Hot Italian Sausage, Artichokes and Sundried Tomatoes
12 oz. bag of Al Dente Pasta (we used Roasted Garlic Linguine)
1 cup oil packed sun-dried tomatoes, sliced. (reserve oil)
1 lb. Italian Hot Sausages
16 oz. frozen artichoke hearts
2 large garlic cloves, chopped
1.5 cups chicken broth
1/3 cup dry white wine
1/2 cup grated Parmesan, plus additional for garnish
8 oz. water-packed fresh mozzarella, drained and cubed.
1 tsp. salt and pepper to taste.
Heat the oil reserved from the tomatoes in a heavy, large frying pan over medium-high heat. Squeeze the sausage out of the casing, into the skillet and cook until brown, breaking up the meat into bite-size pieces, about 8 minutes. Transfer sausage to a bowl. Add frozen artichokes and garlic to same skillet and saute for 2 minutes. Add broth, wine and sun-dried tomatoes. Boil over medium high heat until the sauce reduces slightly.
Meanwhile, bring large pot of water to boil. Add pasta and cook for 3 minutes, until “tender but firm”. Drain pasta. Add pasta to skillet with sauce, sausage and Parmesan. Season with salt and pepper. Garnish with mozzarella, parsley and/or basil and extra Parmesan.
(this recipe was inspired by Every Day Italian, Giada DeLaurentis)
I discovered that the commentary when cooking with teenagers was priceless, especially when it came to getting the sausage out of the casing.
“What do we do with the skins” “Oh, it’s coming out of both ends” “This is so much fun”
“Monique, aren’t you proud of me?”
My words of wisdom while we made this dish were:
1. When using a non-stick pan, only use a wooden or plastic stirring spoon.
2. Don’t be afraid of the meat. (I was told by Marra’s mother that she repeated this phrase frequently as she made the dish on her own)
Next we made Al Dente Fettuccine with Alfredo Sauce.
They could not believe how easy it was to make one of their all-time favorite pasta dishes. The comment when sampling this dish was, “it tastes even better than anything I”ve had in a restaurant, and I made it myself.” Of course I told them that you can add a number of tasty addtions to the basic Alfredo Sauce: Eg. Shrimp, peas, cubed turkey, ham, sweet red pepper, chicken, etc. etc. etc. Also, I like to show that you don’t need massive amounts of cream to make a great Alfredo Sauce.
Al Dente Fettuccine Alfredo
1 bag of Al Dente Pasta (we used Egg Fettuccine)
2 Tbsp unsalted butter
1/2 cup heavy whipping cream
1/2 cup Parmesan cheese, grated
pinch of nutmeg
salt and pepper
Bring a large pot of salted water to a boil for pasta. In the meantime, melt butter in skillet over medium heat. Add cream. When cream begins to thicken and small bubbles appear, add Parmesan, nutmeg, 1/2 tsp. salt. Cook pasta, testing after 3 minutes. When pasta is done to tender but firm perfection, drain. Add to skillet with Alfredo sauce, stirring until pasta is coated. That’s all there is to it. Emily’s quote at this point was, ” I really like these noodles. I like the texture. They’re not really thick.” (So glad she noticed!)
Rule #2. Never eat standing up.
For desert we will make a Blueberry Cobbler that Marra loves and has enjoyed it many times over the years. She never imagined that anything this good could be so easy to make. This super simple, healthy and delicious desert is from Jane Brody’s cookbook. I first had it in Colorado while visiting my high school friends, Jill and Jim, more than 20 years ago. Thank you, Jim, for turning me on to this great recipe. I usually double or triple this recipe.
Jane Brody’s Blueberry Cobbler
2/3 cup all purpose flour
1/2 cup sugar
1.5 tsp. baking powder
1/4 tsp. salt
2/3 cup skim milk
2 Tbsp, butter, melted. (I melt the butter in my baking dish, in the oven, while oven is heating up.)
2 cups blueberries. (I used frozen blueberries this time, but result is much better with fresh, so from now on this recipe will be reserved for summertime enjoyment when blueberries are in season. On the other hand, I will make it with frozen peaches in the winter.
1. In a medium bowl, combine flour, sugar, baking powder and salt. Stir in the milk and mix the batter until smooth.
2. While oven is preheating to 350 degrees, melt the butter in your glass or ceramic baking dish in the oven. When melted, pour in batter and sprinkle blueberries on top.
3. Bake cobbler in oven for 40 minutes, until top is lightly browned. Size of baking dish will depend on whether you double or triple recipe like I do. Single recipe requires a 1 or 1.5 quart baking dish. Cobbler is great for breakfast or brunch as well as for desert.
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1 comment June 24, 2008
the experiment
My name is Aly Croen, I’m an intern for Al Dente Pasta this summer, and this is where my story begins. It was dark, gloomy, rancid, and full of pizza boxes. No, I’m not talking about a garbage dump (though not far from), I’m referring to a college apartment. On this fateful Thursday, I gathered three of my friends to participate in a moderately risky experiment. I have to be honest, these friends were very brave participants. The experiment, embarrassingly enough, was if I could actually make a decent meal. Our hypothesis was of course that, no, I would not be able to do so. As a University of Michigan student, Monique’s alma mater (Go Blue!), I often do not have time to prepare anything more than a sandwich, frozen dinner, or if I’m feeling particularly creative, a salad. Therefore, we had various Ann Arbor delivery places on call for the moment they tasted my food.
would taste. Once I distributed the pasta, garlic bread, and wine to my guests, the moment of truth had finally arrived. My heart was pounding as I slowly moved the fork toward my mouth. Questions began popping into my head left and right. Would it be good? Did I even finish cooking the chicken? Will there be enough flavor? How slowly am I moving my fork towards my mouth that I can come up with all of these questions?
And then…contact. The pasta, after quite some time, entered my mouth. To my surprise, a multitude of delicious flavors rushed through my taste buds. As I looked up, three other mouths were full of noodles. This dinner was fantastic and all the plates were licked clean. Unfortunately, I don’t think I’m ready for Iron Chef, but I realized that Thursday evening with a product like Al Dente, even I could make a great tasting meal. I was successful in both satisfying my dinner guests, and realizing there are easy meals that can be made besides peanut butter and jelly.
2 comments June 19, 2008
pasta favorite for the college grad
photo by Lisa Monahan
A Special Pasta Dish for a Special Young Woman
All of my kids have their designated favorite pasta dish named after them. Today, in celebration of my God Daughter’s graduation from Ferris State University, I would like to honor her by officially publishing Jenise’s Favorite on the Aldentecanoodler. Lisa Monahan, a wonderful photographer with a specialty in food photography, was able to capture both the gorgeous peony, grown by Lisa Dengiz, and the lusciousness of the shrimp from Monahan’s Seafood. We are so lucky to have one of the best seafood stores in the whole country, right here in Ann Arbor. Yum.
Tangy Pasta with Shrimp and Spinach
(Jenise’s favorite!)
Serves 4-6
1 bag of Al Dente Pasta-your favorite flavor (lemon chive fettuccine?)
1 lb. peeled and deveined large shrimp
(substitute cubed chicken breast, if desired)3 Tbsp. Olive oil
1/2 cup finely chopped shallots (or red onion)3/4 cup chicken broth
Juice from 1 lemon
1/2 tsp. salt
10 oz. fresh spinach, coarsely chopped
3 Tbsp. Capers
Directions
1. Bring large pot of salted water to boil.
2. Heat oil in a large non-stick skillet over medium-high heat. Add shallots; saute 30 seconds. Add shrimp; saute 3 minutes, just until cooked. Add chicken broth, lemon juice and salt to pan. Bring just to a boil.
3. Cook pasta and add to pan with spinach and capers, heating until spinach wilts. (optional additions-pinenuts, roasted red pepper strips, chopped tomatoes). Delicious!
Congratulations, Jenise. You’ve made “the village” proud!
P.S. Now, Jenise is seeking an internship in the Printing Industry in the Ann Arbor area.
Please contact us with opportunities.
6 comments June 5, 2008
a creative culinary expression
The aldentecanoodler is serving its purpose, that’s for sure! I’ve heard from friends from all around the world. Taking it one step further, I’m also making new friends. Like Todd White, who is the author of one of my absolute favorite blogs, Culinary Expressions. I love his style of cooking and so will you. Check out his recipe for Short Rib Ragout served over Al Dente Spinach Fettuccine. I’m trying it tonight!
Al Dente Spinach Fettuccine-Made with REAL spinach
2 comments June 4, 2008
noodles for breakfast? absolutely!
It’s not your average really good cook who would suggest I invite 8 girlfriends for a sleepover at our lake house and offer to create a delicious breakfast menu centered completely around Al Dente Pasta. But then it’s not just anyone who could show up late to a pot-luck birthday party where she was in charge of organizing the food, and in a matter of 10 minutes miraculously rearrange and transform each and every dish. That’s Annabel Cohen for you and here’s how I met her. It was at Kim Hippler’s 50th birthday party. I went into the kitchen to offer my assistance. Looking around, I couldn’t help but notice many unique touches that were far from traditional. I had to ask “who is the person who thought to garnish this dish with just picked, wildly deformed green and red tomatoes?” I also needed to identify who could imagine grabbing frozen peas from the freezer and with a flick of the wrist, magically adorn a tray of phyllo triangles. The people in the kitchen, to whom I addressed my questions, looked at each other and began describing a burst of energy that seemed to appear out of nowhere. Her name was Annabel. I knew I had to find this person. Needless to say, I did. We clicked immediately and the rest is becoming culinary history.
Kim, Annabel and Me. Getting Ready for Sleepover Cook-a-Thon
Al Dente Pasta Frittata served with Monique’s Luscious Leek and Sundried Tomato Sauce
Frittata is an Italian version of the omelet. Rather than folding ingredients into an egg pancake, the filling is mixed with the eggs and served as an egg pie, cut into wedges. Unlike omelets, frittata can be served warm or at room temperature.
12 ounces (1 package), uncooked Al Dente Pasta, any flavor
1 pound fresh baby spinach large stems removed
12 large eggs
1 1/2 cups shredded fresh Parmesan cheese
1/2 cup water
2 Tbsp. olive oil
1 1/2 cups chopped onions
1 medium red bell pepper, chopped
1 1/2 tsp. salt
1/2 tsp. black pepper
1 jar (about 3 cups) Monique’s Leek and Sundried Tomato Sauce, heated for garnish
Position oven rack in upper third of oven and preheat oven to 400°F.
Cook pasta to al dente according to package directions. Drain well and set aside.
Place spinach in a large microwave-safe bowl and cover with plastic wrap. Cook on high for 5 minutes. Allow to cool to the touch before removing the spinach and chopping (there is no need to remove the water). Set aside.
Place eggs, cheese and water in a medium bowl and whisk well. Set aside.
Heat oil in one very large oven proof nonstick skillet (or two smaller skillets), over medium-high heat. Add the onions and pepper and sauté until softened, about 5 minutes. Add cooked pasta, spinach, tomatoes, salt and pepper and cook, stirring frequently, for 3 minutes more. Spray the sides of the pan with nonstick cooking spray.
Whisk the eggs again for about 10 seconds, and pour the mixture over the vegetables and pasta. Reduce the heat to medium and cook the frittata for about 5 minutes, until the bottom is set and lightly colored. Carefully place the skillet in the preheated oven and bake until frittata is set, about 15 minutes more. Remove from the oven, allow to sit for 5 minutes before running a rubber spatula around the edge and as much of the bottom of the frittata as possible. Tilt the skillet and gently slide the frittata from the pan onto the serving dish, cut into wedges and serve with heated sauce on the side. Makes 12 servings.
Caramelized Noodle Kugel
Although there are countless recipes for kugel, this one, baked in a tube or Bundt pan, reminds me of a gooey stick bun.
1 1/2 sticks (3/4 cup) butter or margarine
3/4 cup dark brown sugar
1 1/2 cups pecan halves
1 pound (16 ounces) Al Dente Egg Fettucine
4 large eggs
1 tsp. cinnamon
1/2 cup sugar
2 tsp. salt
Melt half the butter in a large tube pan or Bundt pan. Pick up the pan with both hands and swirl the butter around the bottom and up the sides of the pan.
Press the brown sugar into the bottom of the pan and press the pecans into the sugar.
Cook the pasta to al dente, according to the package directions and drain. Transfer the pasta to a large bowl. Mix in the eggs, the remaining butter, cinnamon, sugar, and salt and pour into the pan.
Bake in a preheated 350ºF, oven for 1 hour and 15 minutes or until the top of the kugel is brown. Let sit for 15 minutes before running a knife around the edge of the pan and unmolding the kugel onto a serving plate. As the kugel cools, the caramel top will become slightly hardened, like praline. Cut into slices and serve at room temperature. Makes 16 or more servings.
1 comment May 27, 2008
