Spaghettini With Ginger-Tomato Sauce & Ricotta Salata

Spaghettini with Ginger-Tomato 

Sauce & Ricotta Salata

Fresh ginger is rare in Italian cooking; however, it can be found in a few dishes from the south, like this punchy pasta adapted from River Cafe Cookbook Green by Ruth Rogers and Rose Gray (Ebury Press, 2000). Ricotta salata is a mild, firm sheep’s milk cheese, which is available at select cheesemongers and Italian food shops like eataly.ca.
Serves 4 to 6 

Ingredients:
1 can (798 mL) whole Italian plum tomatoes
4 tbsp (60 mL) extra virgin olive oil, divided
2 tbsp (30 mL) finely chopped garlic
2 tbsp (30 mL) finely chopped ginger
1/2 tsp (2 mL) dried chili flakes, or more to taste
Salt, freshly ground pepper and sugar to taste
1 lb (455 g) Italian dried spaghettini
3/4 cup (175 mL) freshly grated ricotta salata, plus more for serving
1/4 cup (60 mL) chopped mint, plus more for serving

Directions:
Empty contents of tomato can into a mixing bowl. Gently crush tomatoes with hands, removing any stray bits of skin and tough core. Set aside

In a large, heavy-bottom pot, heat 2 tbsp (30 mL) olive oil over medium heat. Add garlic and ginger. Cook, stirring often, so it sizzles but doesn’t brown, for 2 minutes. Add chili flakes. Cook 10 seconds. Stir in tomatoes. Raise heat to medium-high. When it starts bubbling, adjust heat to maintain a gentle simmer. Cook, stirring occasionally, until thick and delicious, about 30 minutes. Season lightly with salt and generously with pepper. If it’s tart, add enough sugar to soften. Keep warm over low heat.

Bring a large pot of salted water to a boil. Cook pasta according to instructions on package. Drain and add to sauce. Add remaining 2 tbsp (30 mL) olive oil, cheese and mint. Mix thoroughly. Taste for salt.

Serve in warmed bowls sprinkled with more cheese and mint.
Serves 4 to 6

Heirloom Christmas Lima Bean Stew

Heirloom Christmas Lima Bean Stew

I mentioned some time back I found Heirloom Beans and became fascinated with them.  Christmas Beans are a type of Lima Bean but instead of being clay colored the are mottled with a "Blood Mahogany" 

If you ignore everything else I write about today, pay attention to this. You can't skip out on the toppings. Please, just trust me on this one. The chopped black olives and fresh lemon wedges for squeezing are key. Collectively they add dimension, surprise bursts of flavor and nuance you don't get otherwise. And a chunk of toasted, crusty artisan bread is the perfect sidekick.

I call for Christmas Lima beans here, but alternately, you can use white cannellini or giant corona beans. I've made this soup with all of the above at one point or another. You can cook the beans a day or two ahead if you want to get a jump start.  Remember to reserve some bean cooking liquid! It's not the end of the world if you forget. But it adds nice body flavor to broth. Don't skimp out on the olive oil here, it is important for the texture and body of the broth. And the soup actually freezes well, I wasn't sure if it would...but I did a de-thaw the other night, no problem!

Ingredients:
1 pound / 450g dried Christmas Lima beans OR equivalent cooked beans ~ 2.5 pounds / 1.2 kg*

16 tablespoons extra virgin olive oil

2 large heads of celery, preferably with leaves, trimmed then sliced into 2 cm / 3/4-inch chunks

3 bunches of scallions, green parts included
OR if spring onions are in season, I use about 12 of those, either way slice into 1/3-inch / 1cm rounds

8 garlic cloves, very thinly sliced
scant 2 teaspoons caraway seeds, lightly crushed
fine grain sea salt

1 28-ounce can whole plum tomatoes, drained, rinsed, cored and roughly chopped

2 - 4 teaspoons celery salt **
5 1/2 cups water or broth -or combination)
oily black olives, seeded and roughly chopped
1 lemon, cut into 1/8ths

Directions:
If you haven't already cooked the beans, do so.*

Heat 12 tablespoons / scant 2/3 cup of the olive oil in a large pot over medium-high heat. When the oil is hot, add the celery, and stir until coated with olive oil. Cook for ten minutes, stirring often. Add 2/3 of the scallions, the garlic, caraway, and a couple big pinches of salt. Cook for another 10 - 15 minutes, or until everything softens and begins to caramelize a bit.

Add the tomatoes and 2 teaspoons of the celery salt and cook for another few minutes.
Add the beans along with 5 1/2 cups liquid (I typically do 2 cups bean liquid/broth + 3 1/2 cups water), and remaining 4 tablespoons of olive oil.

Bring to a simmer, taste, and season with more salt or celery salt if needed. Let sit for a couple minutes and serve each bowl topped with a spoonful of chopped olives and a squeeze of lemon. You might also like to serve the soup sprinkled with the remaining scallions/spring onions.

Serves 8 - 10.

Heirloom Bean And Mushroom Stew

Heirloom Bean and Mushroom Stew

Heirloom Beans have become a new interest of mine.  I am presently using the Zarsun brand.  Another brand is Rancho Gordo.  At this time of the year most supplies are sold out.  If you like the quality and flavor of beans, these are varieties have been forgotten and are now available. Buy your supply when you find them in stock.

The combination of mushrooms, onions, garlic and red wine has always been a favorite of mine and Heirloom Bean and Mushroom Stew takes it one step further with the welcome addition of Christmas Lima beans. The big, chestnutty flavored beans were a lovely complement to the earthy flavors of the portobello and shitake mushrooms and more than stood up to the robust red wine and tomato sauce. The only thing I would do differently next time is to soak the beans before cooking them; it took almost 2 1/2 hours and a lot of added water for them to become tender. 

I served it, as she did, with soft polenta and it was delightful but I could also see serving it atop pasta or just with some crusty rolls to mop up the sauce.  Remember, when you combine corn (polenta), and beans you have all nine amino acids which create a complete protein.

Serves 4-6

Ingredients:
1 pound Christmas lima beans
1/4 cup extra virgin olive oil
2 medium onions, halved lengthwise and thinly sliced
8 cloves garlic, roughly chopped
6 ounces portobello mushrooms, chopped
8 ounces shiitake mushrooms, thickly sliced
3 sprigs fresh thyme
1 28 ounce can plum tomatoes in puree
1/2 cup red wine
1/2 cup reserved bean cooking liquid
1/2 cup chopped flat leaf parsley
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions:
Place the beans in a large pot and cover with water by about two inches.

Bring to a boil, then reduce heat and simmer until the beans are tender (Christmas limas can take up to two hours.) Drain, reserving one half cup of cooking liquid.

Heat the olive oil over medium heat in another dutch oven or very deep skillet.

Add the onions and garlic, and saute for 5 minutes.

Add the mushrooms and thyme, raise the heat to medium-high and cook for 5 minutes longer, stirring constantly.

Add the tomatoes including the puree, crushing the tomatoes with your hands and discarding the hard stem ends.

Add the wine, bean cooking liquid, parsley, salt and pepper. Gently stir in the beans.

Simmer, partially covered, for about 20 minutes.

Tofu Parmigiana

                                             

Tofu Parmigiana

Instead of chicken or veal, seared slabs of tofu are baked under a blanket of garlicky tomato sauce and two cheeses for a memorable vegetarian parmigiana. If a guest does not eat rennet-based cheeses (most vegetarians are fine with them) use a Parmesan-style cheese made with vegetable rennet. This recipe yields more tomato sauce then you will need, but it freezes well.

TOMATO SAUCE
2 cans (each 798 mL) Italian plum tomatoes
1/4 cup (60 mL) extra virgin olive oil
1 small onion, finely chopped
3 cloves garlic, minced
2 sprigs basil
Salt and freshly ground pepper
Sugar to taste
3 blocks (each 455 g) firm tofu, drained
Salt and freshly ground pepper to taste
3 tbsp (45 mL) canola oil, divided
1/3 cup (80 mL) chopped basil
1/2 lb (225 g) mozzarella, coarsely grated
1/2 cup (125 mL) finely grated Parmesan
Chili flakes for serving

Directions:

Empty tomato cans into a large mixing bowl. Remove and discard any bits of skin and unripe tomato. Gently crush tomatoes with your hands. Set aside.

In a large pot, heat oil over medium heat. Add onions. Cook, stirring, until soft , about 5 minutes. Add garlic. Cook 1 minute. Stir in tomatoes and basil. Raise heat to high. When it starts to bubble, lower heat to maintain gentle simmer. Cook, stirring occasionally, until sauce is thick and delicious, about 30 minutes. Remove and discard basil. Season with salt and pepper. If it’s too tart, add just enough sugar for balance. (Cooled sauce will keep, covered and refrigerated, for up to 1 week.)

Line a baking sheet with a double layer of paper towel. Cut each block of tofu lengthwise into 4 even steaks. Place tofu steaks on baking sheet. Cover with a double layer of paper towel. Place another baking sheet on top and weigh it down with heavy objects for 10 minutes. Remove paper towel and season both sides of tofu with salt and pepper.

In a large nonstick frying pan, heat 2 tbsp (30 mL) oil over medium-high heat. Add half the tofu and cook until golden and crisp, 5 to 6 minutes per side. Drain on paper towel. Add remaining 1 tbsp (15 mL) oil to pan and cook remaining tofu.

Preheat oven to 400°F (200°C).

Spread 1/2 cup (125 mL) tomato sauce in bottom of a 7 x 11-inch (18 x 28-cm) baking dish. Arrange half of tofu in dish. Top with 1/2 cup (125 mL) tomato sauce and sprinkle with half of chopped basil, mozzarella and Parmesan. Make another layer with remaining tofu, 1 cup (250 mL) tomato sauce, remaining basil and cheeses. (Save remaining sauce for another use.)

Bake on middle rack until hot and bubbling, about 25 minutes. Serve with chili flakes.    Serves 6

Spicy Black Bean And Coconut Soup

Ingredients:

5 tablespoons coconut oil

1/2 medium red onion, finely chopped, plus more to 

   serve

3 medium garlic cloves chopped

14 1/2 ounce can coconut milk

1 Habanero chili, halved

1/4 teaspoon ground allspice

1 teaspoon fresh thyme, minced

4  15 1/2 ounce cans black beans, drained and rinsed

1 1/2 Tablespoons lime juice

Plum tomatoes, cored and chopped

Directions:

In a large pot over medium-high, heat 2 tablespoons of coconut oil until shimmering. Add the onion and cook, stirring occasionally, until translucent, 5 to 7 minutes. 

Add the garlic and cook, stirring, until fragrant, about 1 minute. Add 2½ cups water, the coconut milk, habanero, allspice, thyme and 1½ teaspoons salt, then bring to a simmer. 

Add the beans and cook, stirring occasionally and adjusting the heat as needed to maintain a simmer, for 20 minutes.


02
Remove the pot from the heat and cool for 10 minutes. Remove and discard the habanero halves.

Transfer 3 cups of the bean mixture to a blender, add the remaining 3 tablespoons coconut oil and puree until smooth. 

Return the puree to the pot and bring to a simmer over medium.


03
Off heat, stir in the lime juice, then taste and season with salt. Ladle into bowls and garnish with chopped tomatoes and chopped onion; serve with lime wedges.

Tip: Don’t chop the habanero. To prevent the soup from becoming too spicy, we halve the chili, rather than chop it, to expose the heat-containing ribs and seeds. Don’t forget to remove the chili halves before blending a portion of the bean mixture.

Mussels In White Wine

Mussels In White Wine

Almost every Bistro in Paris has its own version of mussels in white wine.  This traditional country French dish takes some chopping and cutting, but modt pf iy can be done in advance.  A great dish to serve with country crusty bread for dipping in the spicy broth or for dinner, serve the sauce ladled over a pound of lingeuine. 

Ingredients:
6 1/2 pounds cultivated mussels
2/3 cup all purpose flour
1 teaspoon good saffron threads
5 tablespoons unsalted butter
5 tablespoons good Olive oil
2 cups chopped shallots
1/3 cup minced garlic, 12 to 15 cloves
1 cup chopped canned plum tomatoes, drained (8 
   ounces)
3/4 cup chopped flat leaf parsley
1/4 cup fresh chopped thyme leaves
2 cups good white wine
4 teaspoons kosher salt
2 teaspoons freshly ground black pepper

Directions:
To clean the mussels, put them in a large bowl with four quarts of water and 2/3 cup flour.  Soak for 30 minutes or until the mussels have disgorged any sand.  

Drain the mussels a, then remove the beard from each with your fingers.  If they are dirty, scrub the mussels with a brush under running water.  Discard any mussels whose shells aren't tightly shut.  

Soak the saffron in 1/4 cup hot water, and set aside.  

In a large (12 quart aluminum stockpot, heat the butter and olive oil over medium heat.  Add the shalloys and cook for 5 minutes, then add garliv and cook 3 more  minutes or until he shallots are translucent.  Add the saffron with the soaking water, the tomatoes, parsley, theyme, wine, salt and pepper.  Bring to a boil.

Add the musels, stir ewell, then cover the pot and cook over the medium heat for 8 to 10 minutes, until all of the mussels are opened (discard any mussels that do not open).  

With the lid on the pot, shake once or twice to make sure the mussels don't burn on the bottom.  Pour the mussels and the sauce into a large bowl an serve hot.

Shakshuka With Artichokes ad Dill

Shakshuka With Artichokes and Dill

Serves 4 to 6.
3 T. extra-virgin olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, seeded and thinly sliced
3 garlic cloves, thinly sliced
1 cup chopped artichoke hearts (frozen and thawed)
1 tsp. sweet paprika
1/8 tsp. cayenne, or to taste
1-28-oz. can whole plum tomatoes with juices, coarsely chopped
3/4 tsp. salt, more as needed
1/4 tsp. black pepper, more as needed
1 T. chopped fresh dill
5 oz. sheep's milk feta cheese, crumbled (about 1 1/4 cups)
6 large eggs
Chopped cilantro for serving
Hot sauce for serving




1. Preheat oven to 375 degrees. Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook over medium-low heat until very soft, about 15 minutes. Add garlic and artichokes; cook until tender, 5 minutes; stir in cumin, paprika and cayenne, and cook 1 minute.

2. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in dill and crumbled feta. Gently crack eggs into skillet over tomatoes. Season with salt and pepper.

3. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.

Shrimp Saganaki

Shrimp Saganaki

Ingredients
2 tablespoons each of extra-virgin olive oil and canola oil
1 large onion, thinly sliced
6 plum tomatoes (1 1/4 pounds), coarsely chopped
Salt
Crushed red pepper
1 1/2 pounds shelled and deveined large shrimp, halved lengthwise
1/2 cup pitted kalamata olives, coarsely chopped
1/4 cup chopped fresh dill
3 ounces Greek feta cheese, crumbled
Crusty bread, for serving

Directions:
In a large skillet, heat the oil until shimmering. Add the onion and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the tomatoes, season with salt and crushed red pepper and cook until softened, crushing them with the back of a spoon, about 5 minutes. 

Add the shrimp and olives and cook, stirring occasionally, until the shrimp are cooked through, about 3 minutes. Stir in the dill and half of the feta and cook just until the feta is hot, about 1 minute. Transfer to shallow bowls, sprinkle with the remaining feta and serve with crusty bread.

Suggested Pairing
Grapefruit-scented Moschofilero.

Lasagna

Lasagna

Ingredients
Sauce
1 cup extra virgin olive oil
2 medium red onions, finely diced
2 large cloves minced garlic
8 ounces pancetta, diced
Salt and freshly ground black pepper
1 ½ cups good red wine, preferably Italian
2 28-ounce cans Italian plum tomatoes
3 tablespoons tomato paste
¾ pound ground sirloin
¼ cup freshly grated pecorino Romano
2 eggs
10 sprigs fresh parsley, leaves only, washed and dried
2 large whole cloves garlic
½ cup flour
1 pound Italian sausage, a mix of hot and sweet

Lasagna
1 15-ounce container ricotta cheese
2 extra-large eggs
2 cups freshly grated pecorino Romano
½ cup chopped parsley
1 pound mozzarella, grated
16 sheets fresh lasagna noodles, preferably Antica Pasteria 

Directions:
For the sauce, heat 1/2 cup oil in a large heavy Dutch oven or kettle over low heat. Add the onions, minced garlic and pancetta, and cook, stirring, for 10 minutes, until the onions are wilted. Season liberally with salt and pepper. Raise heat slightly, add the wine and cook until it is mostly reduced, about 20 minutes. Crush the tomatoes into the pan, and add their juice. Add the tomato paste and 2 cups lukewarm water. Simmer for 1 hour. 

Combine the sirloin, cheese and eggs in a large bowl. Chop the parsley with the whole garlic until fine, then stir into the beef mixture. Season lavishly with salt and pepper. Using your hands, mix until all the ingredients are well blended. Shape into meatballs and set aside. 

Heat the remaining oil in a large skillet over medium-high heat. Dust the meatballs lightly with flour, shaking off excess, and lay into the hot oil. Brown the meatballs on all sides (do not cook through) and transfer to the sauce. 

Heat the oven to 350 degrees. In a large bowl, combine the ricotta, eggs, pecorino Romano, parsley and all but 1 cup of the mozzarella. Season well with salt and pepper. Mix thoroughly. 

Remove the meatballs and sausage from the sauce, and set aside to cool slightly, then chop coarsely. Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan. Cover with a layer of noodles. Spoon more sauce on top, then add a third of the meat and a third of the cheese mixture. 

Repeat for 2 more layers, using all the meat and cheese. Top with a layer of noodles, and cover with the remaining sauce. Sprinkle reserved mozzarella evenly over the top. 

Bake 30 minutes. Let stand 10 minutes before serving.

Italian Sausage Breakfast Bread Pudding

Italian Sausage Breakfast Bread Pudding 

With Provolone Cheese, Fresh Tomatoes And Basil

Serves 8 to 10.
Ingredients:

1 lb. Italian pork sausage
10 cups cubed day old or toasted French or Italian bread (1 lb.)
2 cups grated Provolone cheese
6 T. chopped fresh basil, divided use
10 eggs slightly beaten
4 cups half and half or whole milk
1 tsp. dry mustard
1 tsp. salt
1/4 tsp. onion powder
Fresh ground pepper to taste
3/4 cup diced seeded plum tomatoes
1/3 cup freshly grated Parmesan cheese
Directions:
Heat a nonstick skillet over medium heat. Break up the sausage into chunks and cook, stirring and breaking into small pieces, for 8 minutes or until sausage is well browned and cooked through. Remove to a strainer to drain off excess fat.

Place bread cubes in a well-buttered 9 x 13 inch baking pan. Sprinkle with cheese and 4 T. fresh basil. Whisk the eggs, milk, dry mustard, onion powder and pepper in a medium bowl. Pour evenly over the bread and cheese. Sprinkle sausage over the top. Let rest for 15 minutes before baking. (Casserole may be covered and refrigerated overnight at this point.)

Preheat oven to 325 degrees. Bake uncovered for 45 minutes. Sprinkle with tomatoes and then Parmesan cheese and continue baking for 15 minutes or until casserole is set. Immediately sprinkle with remaining 2 T. basil. Let rest 10 minutes before serving.

Prosciutto + Mushroom Chicken Breast Sauté

Prosciutto & Mushroom Chicken Breast Sauté

This dish comes from Phillis Carey's very handy cookbook Fast and Fabulous Chicken Breasts. It is easy and fast, and the wine, prosciutto and mushrooms provide wonderful flavors. Phillis likes this recipe because it uses the basic cooking techniques she teaches. Serve it with basmati rice.

Serves 4

Ingredients:
2 skinless chicken breasts, cut in half
Salt
Black pepper, freshly ground
½ cup unbleached all-purpose flour
3 tablespoons unsalted butter, divided
1 tablespoon olive oil
2 cloves garlic, minced
¼ cup prosciutto, chopped
½ pound mushrooms, sliced
½ cup dry white wine
½ cup chicken stock
1 cup plum tomatoes, seeded and diced
3 tablespoons fresh basil, chopped
3 tablespoons Parmesan cheese, freshly grated 

*

Directions:

Trim the chicken breasts and lightly pound between two sheets of plastic wrap to an even ½-inch thickness. Season with salt and pepper to taste. Place the flour on a plate and coat chicken well, shaking off excess.

Melt 2 tablespoons of the butter and the olive oil in a large skillet over medium heat. Add the chicken and brown lightly, about 2 minutes per side. Remove the chicken and place on a plate.

Add the remaining tablespoon of butter to the skillet along with the garlic and prosciutto, and cook 1 minute. Add the mushrooms and cook until they begin to brown and most of the liquid has evaporated, about 6 minutes. Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Add the chicken stock and bring to a simmer.

Return the chicken to the skillet and cook for 5–7 minutes or until cooked through, turning over once. Transfer chicken to serving plates.

Stir the tomatoes and basil into the sauce and simmer until thickened slightly. Spoon over the chicken and sprinkle with the Parmesan.