3 cups shredded zucchini
1 teaspoon salt, divided
8 oz. package angel hair pasta, broken into 3-inch pieces
1/2 cup low sodium marinara sauce
1/3 cup all purpose flour
1/3 cup reduced fat sour cream
1/4 cup fresh Parmesan cheese, grated
2 Tbsp. minced shallots
1 Tbsp. fresh basil
1 tsp. fresh oregano, chopped
1/2 tsp. baking powder
1/2 tsp. black pepper
2 large eggs, slightly beaten
1 garlic clove, minced
1 Tbsp. butter
1. Place zucchini in a colander and sprinkle with 1/2 tsp. salt. Toss well. Drain for 20 minutes, tossing occasionally. Press zucchini between paper towels until barely moist.
2. Cook pasta according to package directions, omitting salt and fat.
3. Bring marinara to a simmer in a small saucepan; keep warm
4. Combine remaining salt, flour and the next 9 ingredients into a large bowl. Add zucchini and pasta to bowl; toss well.
5. Melt butter in a large nonstick skillet over medium-high heat. Add zucchini mixture to pan, pressing down. Cook for 5 minutes or until bottom is lightly browned. Carefully turn pancake over; cook other side until golden brown.
Cut into wedges and serve with marinara.
Comments Off Posted by Chef Shortcut in Pasta, Vegetables, Tahoe
Halibut:
1/4 c panko
2 T grated parmesan
minced zest 1/2 lemon
S&P
4 tsp purchased pesto
2 halibut filets, 4 oz each 1″ thick
Crazy Water
1/4 red onion, minced
1 t minced garlic
1/4 t red pepper flakes
2 t olive oil
1/4 dry white wine
2 c water (orig recipe calls for 2.5 - I’d go less in the future)
1/2 c halved grape tomatoes
1/4 dry orzo pasta
1 t sugar
2 sprigs fresh thyme (I used lemon thyme from the garden)
1/2 c coarsely chopped zucchini (I shredded about half of one on a box grater)
1/3 c jarred roasted red pepper, cut in strips
1/4 c halved kalamata olives
2 T chopped fresh parsley
juice 1/2 lemon
Lemon Wedges
Preheat 450. Coat baking sheet with nonstick spray.
Combine panko, parmesan, lemon zest, S&P in bowl. Spread pesto on each halibut filet and arrange on prepared baking sheet. Press panko mixture onto pesto side of fillets, spritz crumbs with nonstick spray, then refrigerated til ready to roast.
Saute onion, garlic, and pepper flakes in saucepan over med high for the crazy water. Cook til soft, then deglaze with wine. Simmer til nearly evaporated then stir in water, tomatoes, pasta, sugar and thyme. Cook til orzo is tender, about 9 min.
Roast fish in the meantime. Cook til crumbs are golden and flesh flakes easily w/fork, 10-12 minutes depending on thickness.
Add zucchini, red pepper, and olives to crazy water. Simmer til heated through. Off heat add parsley, lemon and season to taste w/S&P.
To serve, divide broth between 2 bowls, top each with fish and garnish with lemon wedges.
Tags: halibut, olives, lemon, panko, peppers, pesto
No Comments Posted by Crud in Cheese, Main Course, Pasta, Seafood, Tahoe
Friday, November 23rd, 2007
RECIPE INGEDIENTS
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs
Preheat oven to 350 degrees F.
RECIPE DIRECTIONS
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it’s free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Remember to save leftovers for fried Macaroni and Cheese.
Tags: Baked Macaroni and Cheese
237 Comments Posted by Crud in Pasta
RECIPE INGREDIENTS
1 teaspoon salt
1/8 teaspoon vegetable oil
1 pound ditalini or small elbow macaroni
2 tablespoons plus 1/2 teaspoon unsalted butter
2 tablespoons bleached all-purpose flour
2 1/2 cups milk
1/4 teaspoon freshly ground white pepper
1/4 pound smoked Gouda cheese, grated
1 cup brocolli florets
1 cup diced prosciutto
Parsley, for garnishing
Serves 4
RECIPE DIRECTIONS
Preheat the oven to 375 degrees F.
Put the water, 1/2 teaspoon of the salt, and the oil in a large, heavy saucepan over high heat and bring to a boil. Add the macaroni and cook, stirring occasionally, until tender, about 8 minutes.
In a small, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the flour and cook, stirring constantly, for 2 minutes. Slowly add the milk, whisking constantly. Add the remaining 1/2 teaspoon salt and the white pepper and continue whisking until the sauce is smooth and thick enough to coat the back of a wooden spoon, about 8 minutes.
Remove the white sauce from the heat and stir in the cheese. Continue stirring until the cheese melts.
Lightly grease a 6 1/2 by 10-inch casserole dish with the remaining 1/2 teaspoon butter. Combine the cheese sauce and macaroni in a large mixing bowl and mix well. Add brocolli florets and mix well.
Pour into the prepared casserole and top with diced prosciutto. Bake until lightly golden on top, about 20 minutes. Remove from the oven and serve hot. Garnish with parsley.
261 Comments Posted by Chef Shortcut in Pasta
Monday, February 5th, 2007
RECIPE INGREDIENTS
3 sweet italian sausage links
4 cups rigatoni pasta
2 cloves garlic
2 tbsp of parmesan cheese
1 large jar of your favorite italian tomato sauce
Pinch Italian parsley
1/2 tbsp of salt
1/4 tbsp crushed black pepper
3 basil leaves
2 tbsp extra virgin olive oil
5 cups water
Serves 4
RECIPE DIRECTIONS
Cut casing from italian sausage and discard. Sear diced garlic on medium-high in the extra virgin olive oil until golden brown. Sear the sausage on medium in the extra virgin olive oil until golden brown. Season with salt and pepper.
Heat tomato sauce on medium-low for 15 minutes in a saucepan. Add italian sausage, garlic and fresh chopped basil to the tomato sauce mixture. Boil rigatoni pasta for 10 minutes and strain. Pour tomato mixture on top of the pasta and shred parmesan cheese on top for flavor.
370 Comments Posted by Crud in Main Course, Pasta
