Leek Pasta with Pangrattato

In my effort to get back to exploring the culinary horizons, I wanted to venture off and try something new.  As I flipped through some of my cookbooks, this was calling out to me from the page.  Having never heard of pangrattato before, I wasn’t exactly sure what it was supposed be.  What it was?  A really flavorful crunchy topping that I’d be happy to put on anything from pasta to chicken.  Thank you Jamie Oliver!

5 lg. Leeks
Olive Oil
3 tabs Butter
3 cloves Garlic, peeled
tsp. Fresh Thyme, chopped
1/2 c. White Wine
Salt/Pepper
1 pt. Chicken Stock
12 slices Parma Ham (or Pancetta)
1 lb. flat noodle Pasta (like Linguine)
2 handfuls grated Parmesan Cheese

For the Pangrattato
handful dried Porcini Mushrooms
1/2 stale Ciabatta Bread
Olive Oil
2 Cloves Garlic
1 sprig Rosemary, leaves pulled off and chopped

Halve the leeks lengthwise and chop into 1/2 inch slices.  Heat a wide saucepan, add a splash of oil and a tab of butter and when you hear a gentle sizzle add the garlic (sliced), thyme and leeks. Make sure everything is coated in the pan by stirring it around.  Pour in the wine, season with pepper and stir in the stock.  Cover the leeks with the ham slices and place a lid on the pan.  Cook over med-low for 25 min.  Once the leeks are tender, take the pan off the heat.

In the meantime, to make the pangrattato, wiz the mushrooms and bread with a pinch of salt and pepper in a food processor until the mixture looks like bread crumbs.  Heat a generous glug of olive oil in a frying pan.  Add the garlic and the rosemary and cook for a minute, then fry the bread crumbs in the oil until golden and crisp.  Keep shaking the pan–don’t let the bread crumbs catch on the bottom.  Drain on paper towels.

Bring a big pan of salted water to a boil.  Boil noodles, following the directions on the package.

Remove the ham from the leek pan and slice it up.  Stir back in with the leeks.  Season to taste with salt and pepper, then stir in the cheese and the rest of the butter.  Drain the pasta, using a little of the pasta water to thin the leek sauce if needed.  Serve quickly, sprinkling the pangrattato and any leftover thyme over the top.  Enjoy.

From Jamie Oliver’s Jamie at Home

 

Apple Beatty

So first, I have to apologize for being so remise about posting lately.  I’ll save the excuses and just say that I’m back on track and have a few posts lined up for you.  As a peace offering, here is a recipe that my family has used for years that is simple, but delicious.  I can’t even explain to you the warm fruit and crispy topping all coming together with a tangy….well, yummm.  Other than the apples, everything else is basically sitting in your pantry, so what are you waiting for?

5-6 Granny Smith Apples, pealed and sliced
1/4 c. Orange Juice

1 c. Sugar
3/4 c. Flour
1 tsp. Cinnamon
1/4 tsp. Nutmeg
pinch Salt
1/2 C. Cold Butter, cut into smaller chunks

Preheat the oven to 375F.  Place the apples in a 9×9 pan, pouring the juice over the top.  In a separate bowl, add all the remaining ingredients except for the butter.  Then, using a fork or pastry cutter, cut in the butter to the mixture until it looks like crumbs.  Pour over the top of the apples and bake for 45 min – 1hr 15 min, or until the top is golden and the apples are bubbling up underneath.  Top with vanilla bean ice cream.

 

Snickerdoodle Cookies

My work decided to do a cookie exchange right before the holidays.  Having brought in a few different types of cookies over the last couple of years, I asked if there were any requests.  The answer? Snickerdoodles, snickerdoodles, snickerdoodles!  Who doesn’t like cinnamon and sugar?  These little babies are chewy and delicious—just make sure to not overback them.  If they’re golden brown, they’re overdone.

1 Cup Shortening
1 1/2 Cup Sugar
2 Eggs
2 3/4 Cup Flour
2 tsp. Cream of Tartar
1 tsp. Baking Soda
1/4 tsp salt

Topping:
4 T. Sugar
2 tsp. Cinnamon

Mix first three ingredients throughly.  In a separate bowl add all dry ingredients and mix.  Add half the dry mixture to the wet.  Once combined add the rest of the dry and mix completely.   Roll dough into walnut size balls and roll in the cinnamon-sugar.  Make at 375F for 8-10 min.

 

Chinese Chicken Salad (minus the chicken)

I didn’t always love salad.  During my veggies-are-gross days, I remember turning them down every chance I got.  Yet, even my childhood sensibilities couldn’t deny the tangy crisp joy of this wonderful salad.  It’s simple, has wonderful textures, and never leaves you feeling overly stuffed.

1 Head Napa Cabbage
1/2- 1 Whole Red Bell Pepper
1 Package Tom Ramen Noodles, doesn’t matter what flavor
1/4 Cup Slivered Almonds
Your favorite Chinese Salad Dressing
(optional) Mandarin Oranges, one can drained or two fresh whole

Preheat your oven to 350F.  While still in the package, break up the noodles until they are no longer chunks.  Remove the noodle’s packaging and toss out the flavor pouch (you won’t need it).  On a cookie sheet spread the noodle pieces and almonds and bake for 10-15 min (or until light brown).  Meanwhile, chop the cabbage and bell pepper relatively small.  Allow the noodles and almonds to cool.  Toss everything together in a bowl with the dressing and enjoy!  *

*If you want to make this into your main course, grill up a couple of boneless, skinless chicken breasts, slice, and add to the salad mixture.  Soooooo good.

 

Bowties and Cheese

So this is what pregnancy leads to?!?!  I was looking at a picture of my niece yesterday eating macaroni and cheese and felt a crazy pang of jealousy as she was devouring the cheesy concoction.  I’m pretty sure if she had been in the same room at the time I would have shamelessly snatched some off her plate.  Thankfully she wasn’t, and I was able to hold on to a small amount of self respect.  Nevertheless, when dinner rolled around I couldn’t think of anything else.  Pulling out some pantry staples, I was able to make some bowties and cheese that put my niece’s Kraft Mac to shame.  Pregnant or not, I’m sure you’ll love this.

1lb 2oz good-quality macaroni (or in my case, bowties)
sea salt and freshly ground black pepper
a knob of butter
a small bunch of fresh marjoram or oregano, leaves picked
3½oz Parmesan cheese, freshly grated, plus extra for grating
3½oz fontina or taleggio cheese, roughly torn
3½oz mascarpone cheese (or cream cheese)
¼ of a nutmeg
a small ball of buffalo mozzarella cheese  (I used 3 sticks of string cheese…I was desperate)

I also added: a pinch of cayenne, 2 cloves chopped garlic, and panko breadcrumbs on the very top for a nice crunch.

Preheat your oven to 400ºF. Cook the macaroni in a pan of salted boiling water 2 minutes short of the timing on the packet instructions, then drain in a colander and reserve a little of the cooking water. Heat the butter in a large heavy-based frying pan. When it starts to foam, add the marjoram or oregano and fry for a minute until it starts to crisp up, then turn off the heat. Add your cooked pasta to the marjoram or oregano butter, along with a couple of spoonfuls of the reserved cooking water and the Parmesan, fontina or taleggio and mascarpone. Return to a medium heat and toss and stir around until most of the cheese has melted and you have a lovely gooey sauce – you may need to add a little more of the reserved cooking water. Season to taste, then tip it all into an earthenware dish. Grate over the nutmeg, tear over the mozzarella and sprinkle over the extra Parmesan. Bake the macaroni cheese in the preheated oven for about 10 minutes, finishing up with a quick whack under the grill, until golden brown and crispy on top.

From Cook with Jamie by Jamie Oliver.