BAKED PASTA WITH TOMATOES, SHIITAKE MUSHROOMS AND PROSCIUTTO

The following recipe is the reason that I started a food blog. I made this many, many years ago then promptly lost the recipe.
It took me about 15 years to find it again. I first found this in a 1991 issue of Gourmet magazine.

I post it now so as never to lose it again.

This is one of my all-time favorite party recipes. It can be made the day before and popped into the oven to bake just before guests arrive. A perfect midwinter dish served up with Italian bread, a salad and red wine.

I know it looks long and complicated but it really is so easy, and just a little time consuming.



2 cups finely chopped onion
2 large garlic cloves, minced
1/4 teaspoon dried hot red pepper flakes, or to taste
1 teaspoon dried basil, crumbled
1 teaspoon dried orégano, crumbled
2 tablespoons olive oil
1 pound fresh shiitake mushrooms, stems discarded and the caps
sliced
1/2 stick (1/4 cup) unsalted butter
3 tablespoons all-purpose flour
2 cups milk
two 28-ounce cans Italian tomatoes, drained well and chopped
1/4 pound thinly sliced prosciutto, cut into strips
1/4 pound Italian Fontina, grated (about 1 cup)
1/4 pound Gorgonzola, crumbled (about 1 cup)
1 1/2 cups freshly grated Parmesan
2/3 cup minced fresh parsley leaves
1 pound farfalle (large bow-tie-shaped pasta) or penne (quill-shaped
macaroni)

In a large skillet cook the onion, the garlic, the red pepper flakes, the basil, and the orégano in the oil over moderately low heat, stirring, until the onion is softened.
Add the mushrooms, cook the mixture over moderate heat, stirring, for 10 to 15 minutes, or until the mushrooms are tender, and transfer the mushroom mixture to a large bowl. In the skillet melt 3 tablespoons of the butter over moderately low heat, whisk in the flour, and cook the roux, stirring, for 3 minutes. Add the milk in a stream, whisking, and simmer the mixture, whisking, for 2 minutes, or until it is thickened. Pour the sauce over the mushroom mixture and add the tomatoes, the prosciutto, the Fontina, the Gorgonzola, 1 1/4 cups of the Parmesan, and the parsley.
In a kettle of boiling salted water cook the pasta for 5 minutes (the pasta will not be tender) and drain it well.

Add the pasta and salt and pepper to taste to the mushroom mixture, toss the mixture until it is combined well, and transfer it to a buttered 3- to 4-quart baking dish. The pasta may be prepared up to this point and kept covered and chilled overnight. Bring the pasta to room temperature before continuing with the recipe. Sprinkle the pasta with the remaining 1/4 cup Parmesan, dot it with the remaining 1 tablespoon butter, cut into bits, and bake it in the middle of a preheated 450°F. oven for 25 to 30 minutes, or until the top is golden and the pasta is tender.

Add the mushrooms, cook the mixture over moderate heat, stirring, for 10 to 15 minutes, or until the mushrooms are tender, and transfer the mushroom mixture to a large bowl. In the skillet melt 3 tablespoons of the butter over moderately low heat, whisk in the flour, and cook the roux, stirring, for 3 minutes. Add the milk in a stream, whisking, and simmer the mixture, whisking, for 2 minutes, or until it is thickened. Pour the sauce over the mushroom mixture and add the tomatoes, the prosciutto, the Fontina, the Gorgonzola, 1 1/4 cups of the Parmesan, and the parsley.
In a kettle of boiling salted water cook the pasta for 5 minutes (the pasta will not be tender) and drain it well.

Add the pasta and salt and pepper to taste to the mushroom mixture, toss the mixture until it is combined well, and transfer it to a buttered 3- to 4-quart baking dish. The pasta may be prepared up to this point and kept covered and chilled overnight. Bring the pasta to room temperature before continuing with the recipe. Sprinkle the pasta with the remaining 1/4 cup Parmesan, dot it with the remaining 1 tablespoon butter, cut into bits, and bake it in the middle of a preheated 450°F. oven for 25 to 30 minutes, or until the top is golden and the pasta is tender.

Serves 6 to 8.

ALRIGHT, ALREADY!!!!!!!!!!!!!!!!!!!!!!!!!!

Cooking a piece of meat at 425 degrees is not a good idea.

Waterbaby- help me.

I have been badgered endlessly about the temperature in the pork roast recipe. here's my concession. Enough already.
I thought the pork came out fabulously at that temp. but others seem not to agree.

Casserole, By Water Baby

Hi all! This is one of the very few dishes that I can successfully make, so it must be easy, right? It's an asparagus casserole that my mom taught me to make, she learned it from the lovely Grandmother Bulletholes.

Prep time: 15-20 minutes, 5 minutes in the oven

You will need:
1 casserole dish, any size
1 bowl
1 box wheat crackers, Wheatables or other
1-2 cans of uncooked Campbell's Cream of Mushroom Soup
1-2 cans of asparagus *don't use fresh, it won't work*
Grated Cheddar Cheese
Hard Boiled Eggs

Prep:
1. Pre-heat the oven to 400.
2. Crush up crackers with a rolling pin, your hands, be creative! Put a layer about 1/2-1 inch thick on the bottom of the casserole dish.
3. Drain the juice from the cans of asparagus into the bowl. Lay the asparagus side by side on top of the crackers, just one layer, depending on how big your dish is.
4. Spoon a layer of the soup about an inch thick on the asparagus.
5. Sprinkle the cheese on top, a layer of 1-2 inches.
6. Slice the hard boiled eggs and put the slices on top of the cheese, however many you think it needs.
7. Slowly pour the asparagus juice over it all, you don't been all of it, so be careful, if it is too runny it won't turn out right. Use a toothpick or a fork to poke a few holes to the bottom so the juice gets to the crackers.
8. Put it in the oven for 5-10 minutes until the cheese is all melted. Let cool for a few minutes before serving.

This is easy, fast and great for something to take to a party.

Costa Rica

I am spending a few weeks in Costa Rica. One of my absolute favorite dishes is Ceviche. The fresh, light dish of fish cooked in only lemon and lime juice.

This is my favorite lunch of all time.


FISH CEVICHE

Preparation time: 15 minutes to prepare, 6 hours to let sit.

2 lbs of firm, fresh red snapper fillets, cut into 1/2 inch pieces, completely deboned
1/2 cup of fresh squeezed lime juice
1/2 cup of fresh squeezed lemon juice
1/2 purple onion, finely diced
1 cup of fresh peeled, seeded, and chopped tomatoes
1 serrano chili, seeded and finely diced
2 teaspoons of salt
dash of ground oregano
dash of Tabasco or a few grains of cayenne pepper

Cilantro
Avocado
Tortillas or tortilla chips

1 In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for several hours, giving time for the flavors to blend.

2 Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.

Most of my ceviche experience in this country has been with the locally caught mahi-mahi. SUPERB!

I especially love it on just a bed of fresh lettuce greens bathed in the wonderful citrus marinade.

Another favorite of mine is:

BLACK BEAN, CORN AND TOMATO SALAD
3 tablespoons fresh lemon juice
2 tablespoons olive oil
a 15-ounce can black beans, rinsed and drained
1 cup cooked fresh corn kernels (from about 2 ears)
1 plum tomato, seeded and chopped
1 scallion, minced
2 tablespoons minced fresh parsley leaves
a pinch cayenne
4 large Boston lettuce leaves, rinsed and spun dry

Preparation
In a bowl whisk together lemon juice, oil, and salt to taste. Stir in remaining ingredients, except lettuce leaves, with salt and black pepper to taste and let salad stand, stirring once or twice, 15 minutes for flavors to develop. Line 2 plates with lettuce and divide salad between them.

I actually prefer to make this with lime juice and cilantro- as opposed to the lemon and parsley.
It's quick, light and just as delicious to make with frozen corn.

All are perfect hot weather dishes.

Adios!

COMFORTING DESSERTS

What would comfort food be without a few rich, decadent desserts?

Here are a couple that I've made this winter.
The first is the best bread pudding I have ever made. Using the Italian sweet bread, panettone, keeps it light.

This recipe is a Giada DeLaurentis creation.

PANETTONE BREAD PUDDING WITH AMARETTO SAUCE

Sauce:
1/2 cup whipping cream
1/2 cup whole milk
3 tablespoons sugar
1/4 cup amaretto liqueur
2 teaspoons cornstarch
Bread Pudding:
1 (1-pound) loaf panettone bread, crusts trimmed, bread cut into 1-inch cubes
8 large eggs
1 1/2 cups whipping cream
2 1/2 cups whole milk
1 1/4 cups sugar


To make the sauce: Bring the cream, milk, and sugar to a boil in a heavy small saucepan over medium heat, stirring frequently. In a small bowl, mix the amaretto and cornstarch to blend and then whisk into the cream mixture. Simmer over medium-low heat until the sauce thickens, stirring constantly, about 2 minutes. Set aside and keep warm. (The amaretto sauce can be made 3 days ahead. Cover and refrigerate. Rewarm before serving.)
To make the bread pudding: Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in the prepared dish. In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.)

Preheat the oven to 350 degrees F.

Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, and serve.

I actually used a full 2 pound loaf of panettone. No need to increase the sauce though. It was more than sufficient to soak the bread.
You can also add chocolate chips to this recipe.

The following is a Bobby Flay recipe.
I have tried many, many trifles over the past 30 years. I LOVE the addition of the lemon curd. It adds a wonderful tartness that is perfect with the blackberries.
You can never go wrong with lemon curd.

GINGERBREAD TRIFLE WITH LEMON CURD AND BLACKBERRY SAUCE
Gingerbread Cake:
Nonstick vegetable oil spray
3 cups all-purpose flour
2 tablespoons ground ginger
2 teaspoons baking soda
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 tablespoons minced crystallized ginger
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
3 large eggs
1 cup molasses
1 cup boiling water
2 1/2 teaspoons grated lemon peel
Lemon Curd Filling, recipe follows
Blackberry Sauce, recipe follows


Position rack in center of oven and preheat to 350 degrees F.
Spray 1 half-sheet pan with nonstick cooking spray. Line bottom of pan with parchment paper; spray paper. Sift flour and next 6 ingredients into medium bowl. Mix in crystallized ginger. Using an electric mixer, beat butter in large bowl until fluffy. Beat in brown sugar. Beat in eggs, 1 at a time. Gradually beat in molasses, followed by 1 cup boiling water. Mix in grated lemon peel. Gradually mix in dry ingredients. Transfer batter to prepared pan. Bake until a tester inserted into the center of the cake comes out clean, about 20 to 25 minutes. Transfer to a rack to cool for 15 minutes. Run a knife around the pan sides. Turn out onto a rack and peel off paper. Cool and cut into 1-inch cubes.
To assemble:
Using a trifle bowl, start with an even layer of gingerbread cubes, top with 1/3 of the lemon curd mixture, and 1/3 of the blackberry sauce. Repeat 2 more times. Top with remaining whipped cream. Cover and refrigerate for at least 4 hours or overnight before serving.


Lemon Curd Filling:
2 (11-ounce) jars prepared lemon curd
2 cups heavy cream, sweetened with sugar and vanilla, beaten to soft peaks
Place lemon curd in a large bowl. Fold in half of the whipped cream until combined. Refrigerate if not using immediately. Reserve remaining whipped cream for the top of the trifle.

Blackberry Sauce:
2 pints fresh blackberries, or 1 bag frozen blackberries, thawed
1/4 cup sugar
Pinch salt
2 tablespoons framboise (raspberry liqueur)
1 tablespoon fresh squeezed lemon juice
Place blackberries, sugar, and salt in a medium saucepan and cook until the berries are soft and the sugar has melted. Transfer to a blender and blend until smooth. Pour through a strainer into a bowl. Stir in the framboise and lemon juice. Set aside until ready to use.

I did have to cook the gingerbread quite a bit longer than noted. It could be that my oven isn't as hot as it should be.
I saved a few fresh blackberries to toss on the top of the whipped cream. I'm a sucker for pretty garnishes.

COMFORT FOOD

A snowy blustery winter day calls for comfort food.

Here are a few recipes that I've indulged in recently that are sure to get you through those cold winter dinner parties.

ROAST LOIN OF PORK WITH FENNEL
COURTESY OF THE BAREFOOT CONTESSA

2 cloves garlic, minced
Salt and freshly ground black pepper, plus 1 tablespoon kosher salt
1 tablespoon fresh thyme leaves
1/4 cup Dijon mustard
1 (3-pound) boneless pork loin, trimmed and tied
3 small fennel bulbs, tops removed
8 carrots, peeled, and thickly sliced diagonally
10 small potatoes (red or white-skinned), cut in quarters
2 yellow onions, thickly sliced
4 tablespoons good olive oil
4 tablespoons unsalted butter, melted

Preheat the oven to 425 degrees F.
With a mortar and pestle, or in a food processor fitted with a steel blade, grind together the garlic, 1 tablespoon salt, and thyme leaves. Add the mustard. Spread the mixture over the loin of pork and allow it to sit at room temperature for at least 30 minutes.

Meanwhile, cut the fennel bulbs in thick wedges, cutting through the core. Toss the fennel, carrots, potatoes, and onions in a bowl with the olive oil, melted butter, salt, and pepper to taste. Place the vegetables in a large roasting pan and cook for 30 minutes. Add the pork loin to the pan and continue to cook for another 30 to 50 minutes, or until a meat thermometer inserted into the middle of the pork reads exactly 138 degrees. Remove the meat from the pan and return the vegetables to the oven to keep cooking. Cover the meat with aluminum foil and allow it to rest for 15 minutes. Remove the strings from the meat and slice it thickly. Arrange the meat and vegetables on a platter. Sprinkle with salt and freshly ground pepper to taste. Serve warm.

I would recommend letting the pork come to a higher temp. 138 was much too rare. 170 is what is recommended. I think a little below 170 would make for a juicier roast.

All in all this was a fabulous combination. Being a fennel lover, maybe I'm biased.


I began the meal with this butternut soup recipe, also from Ina Garten. Ive never actually had butternut squash soup before, but since making this I've been to 3 events where this was the starter.

Butternut Squash and Apple Soup

2 tablespoons unsalted butter
2 tablespoons good olive oil
4 cups chopped yellow onions (3 large)
2 tablespoons mild curry powder
5 pounds butternut squash (2 large)
1 1/2 pounds sweet apples, such as McIntosh (4 apples)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups water
2 cups good apple cider or juice

Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.
Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.

Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.

Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.

This needed more seasoning that it seemed to call for. Butternut squash and apples are such mild flavors that more salt and pepper were necessary to bring those flavors out. That being said, the curry was sufficient.

WELCOME TO MY GASTRONOMIC WORLD

A new blog for sharing recipes, articles, ideas and other food and WINE related banter.
Feel free to join in with your own thoughts and recipes.
Feel free to email me to join in the fun and add your own posts.

ALL FOOD CRITICS WELCOME!!

MANGIA-MANGIA!