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a “memorable” pasta recipe

Monique — Fri, 12 Mar 2010 18:13:55 +0000

After reading that turmeric is good for the memory, I began using it on EVERYTHING. It quickly became apparent that my Roasted Cauliflower with Turmeric was in a league of its own and good for more than just my memory-it was good for my reputation. Friends were calling me on the phone and asking “how I made that cauliflower?” My son was serving it as a snack for his buddies, to nibble on instead of chips and guacamole. For me, since all paths eventually lead to pasta, it was only a matter of time before I would find a way to combine pasta with roasted cauliflower.

Whole Wheat Fettuccine with Roasted Cauliflower

• 12 ounces Al Dente Pasta

• 1 tsp.coarse sea salt
• fresh, ground pepper (I’ve read that fresh ground pepper enhances the positive effects of turmeric)
• 1 tsp. turmeric
• 1 head cauliflower (about 2 1/2 pounds), cored and broken into small florets
• 1 large red onion, halved and cut into thin wedges
• 2 carrots, peeled and sliced on the diagonal
• 1/4 cup olive oil
• 1/4 cup grated Parmesan, plus more for serving
• 1/4 cup fresh parsley, chopped
• Optional garnishes. Toasted pinenuts or almonds, fresh lemon juice and zest, toasted bread crumbs.
Directions
1. Preheat oven to 475 degrees. Set a large pot of salted water to boil. Toss cauliflower, and onion, and carrots with olive oil; Place on a rimmed, greased, baking sheet. Sprinkle cauliflower with turmeric and season veggies with salt. Vegetables need to be in a single layer, so use more than one baking dish if need be. Roast until lightly browned and tender, approx.20 minutes, tossing once.
2. Cook pasta in boiling water for 3 minutes. Reserve 3/4 cup pasta water before draining; drain pasta and return to pot. Add vegetables and water, tossing until coated. Toss with parsley, Parmesan, more salt and pepper. Enjoy!!!

So, there we have it: Pasta with Benefits! Turmeric for memory and digestion, Carrots for Vitamin A, Onions for Anti Oxidents, Whole Wheat Pasta for fiber and good carbs, Flax for Omega 3’s, Sea salt for Iodine and Minerals.

Monique teaching a "Healthy Pasta in a Hurry" cooking class at Whole Foods

As I’ve said before, everything in my life converges and connects. At the same time that I was featuring this recipe teaching a class at Whole Foods in Chicago, there was an interesting article on their blog about turmeric. Also, I will be at Whole Foods Lincoln Park on March 25th.

Warning: I read that people with gall bladder problems should avoid turmeric.

Snowed In!

wendyow — Wed, 24 Feb 2010 00:56:55 +0000

Peggy Lampman's Spinach Pasta with tomatoes, tuna & capers

Our friend Peggy Lampman of Dinnerfeed.com and AnnArbor.com has a timely post:

“Fortunate enough to call Michigan our home, we’ve only had to delve into our stockpile during snow storms and electrical outages, to date. Today’s pantry has some enticing ingredients that will provide a delicious meal in minutes.

Basically the DNA of this recipe is top-drawer, locally made pasta (Al Dente from Whitmore Lake), extra virgin olive oil, tuna, canned tomatoes and capers.”

We’ve posted this recipe before here on Al Dente Canoodler, but it repairs repeating! Get the whole recipe here.

Rate Our Recipes – Win Some Pasta

Monique — Wed, 10 Feb 2010 19:06:44 +0000

Al Dente Egg Linguine, Asian Style

Sharing quick solutions to getting delicious food on the table in minutes is something that gives me great pleasure. The Al Dente Canoodler works quite well for this. Every now and then, however, I get the added bonus of demonstrating, live and in person, some tricks of the trade. In February and March I am happy to report that I will be doing cooking classes at Whole Foods in Chicago- a series I’ve named ” Healthy in a Hurry“. The first will be on February 17th.

Looking through my archives, I realize how many great recipes I’ve perfected over the years. This makes it difficult to decide which to feature in the cooking classes. Please help me! I’ll pay you in pasta! Tell me which ones sound the best to you.Let me know, as a comment on this post or on facebook, and you will be entered into a drawing to win a case of pasta and our new Eat Pasta apron! In fact, by linking this drawing to your blog, facebook and/or twitter, you will receive additional entries. We won’t draw unless we get at least 25 comments. Drawing will take place on March 25th. Tell me which of these recipes sound best to you. Or, if you have another favorite from our archives or the back of our pasta bags, don’t be shy. Do tell!

Pasta with Hot Italian Sausage, Artichokes and Sundried Tomatoes

Tangy Pasta with Shrimp and Spinach

Pasta with Zucchini

NY Times Recipe,Fettuccine with Braised Mushrooms and Baby Broccoli

Spicy Sesame Pasta-Asian Style

So Simple Pasta with Roasted Chicken

Creamy Pasta with Veggies and Smoked Turkey

Pasta with Roasted Cauliflower

Healthy and Delish Eggplant Parmesan

pasta and duck confit, the best of all worlds

Monique — Fri, 08 Jan 2010 16:32:31 +0000

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.

the 8th day of christmas

Monique — Thu, 24 Dec 2009 14:25:18 +0000

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.

on the 7th day of pasta

Monique — Wed, 23 Dec 2009 15:02:52 +0000

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.

on the 5th and 6th day of pasta

Monique — Tue, 22 Dec 2009 23:27:58 +0000

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.

al dente pasta and three french hens

Monique — Sat, 19 Dec 2009 16:35:32 +0000

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.

on the second day of pasta……

Monique — Thu, 17 Dec 2009 22:36:21 +0000

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.

12 days of pasta

Monique — Wed, 16 Dec 2009 14:52:42 +0000

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)