Spaghetti Pie

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Recently, a friend of mine who had moved to the city came to visit me. As I greeted her by the door, she asked: “What smells so good?” I told her she was smelling all the grass and flowers growing. She was so surprised. Now that she lives in the city, she doesn’t realize that different seasons come with these subtle changes. 

When I lived in Florida, I came back north around this time of year for a bridal shower. As I was walking to the celebration, I smelled something wonderful and wondered what it could be. Then it dawned on me; like my friend, I was smelling spring! When you live in Florida, there are no seasonal changes, and at that moment, I realized how much I missed them. Fortunately for me, I got the chance to move back to the northeast and I always look forward to the seasons changing.

Spring and summer are inspiring to me because it is a time of renewal. The trees and flowers are blooming, their colors bursting with the richness of the season. The air is sun-kissed and you can feel the warmth of the sun for the first time in so long. The sky becomes the most beautiful shades of blue. The birds come back, caterpillars become butterflies, and the children are playing little league once again. 

I think people are just generally happier in the summertime. Your days ring the promise of leisure and spending quality time with the ones you love. It is the most laid back season, and our worries seem to dissipate with the longer days and warm weather. Meals are lighter and we don’t even mind if we let our kids eat ice cream for dinner! Beach days offer a lovely change of scene, and a chance for families to enjoy time together. Does summer ever have to end? 

I definitely understand not wanting to cook– with so many exciting things, why would you want to?  So here is a tasty one-pot dish, with easy clean up. The spaghetti bakes up to a beautiful cake-like consistency that is light and airy thanks to the eggs. The meat is complemented by the marinara sauce, garlic, and onions. It is then topped with the mozzarella, ricotta and Parmesan cheese, which makes this dish a perfect meal to serve any day of the week. 

This recipe is courtesy of Delish and will make an easy and delicious meal for 6.

Ingredients for Spaghetti Pie:

Cooking spray
8 oz. spaghetti
2 large eggs, beaten
1/2 c. grated Parmesan, divided
1/2 tsp Italian seasoning
2 tbsp. extra-virgin olive oil
1 large onion, chopped
2 garlic cloves, minced
1 lb ground beef
Kosher salt
Freshly ground black pepper
2 c. marinara
1 cup ricotta cheese
1 cup shredded mozzarella
Freshly chopped parsley, for garnish

Preheat oven to 350° and grease an 8” springform pan with cooking spray.

In a large pot of boiling salted water, cook spaghetti for 3 minutes less than package calls for.

Drain. 

In a large bowl, toss spaghetti with eggs, ¼ cup Parmesan, and Italian seasoning.

Transfer to prepared springform pan to form “crust”. 

In a large skillet over medium heat, heat oil.

Cook onions until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute.

Add ground beef, breaking up the meat with a wooden spoon, and cook until no longer pink, 6 minutes.

Season with salt and pepper.

Pour in marinara and heat until warmed through, 5 minutes. 

Spread ricotta over spaghetti .

 Pour in meat sauce.

Top with mozzarella and remaining ¼ cup Parmesan.

Bake until spaghetti is set and cheese is melty, about 30 minutes. 

Let cool 10 minutes before removing from pan, then garnish with parsley before slicing.

It’s that simple!

 

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Farro Salad with Fresh Herbs and Ricotta

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This is the perfect time of year to plant your garden. Ideally, you’ve already begun, but it’s not too late.  We’re also little behind due to travel.

My favorite thing to do this time of year is to plan a trip to the nursery. I take a walk through my garden, pen and paper in hand, and write down all the ground I need to fill. Every year we plant perennials, but some of them invariably do not grow back. It is frustrating, as I plant perennials in hope that they will, in fact, be perennial. But that’s okay; there are few things I enjoy more than planning and planting our garden. I am thankful that the hubby enjoys it too because he does the really heavy digging in the rocky soil.

My very favorite is planting the herbs. Everyone who enjoys cooking should consider a herb garden. All you need is soil, a pot, and some herbs. Plant it, watch it grow, and use the fresh herbs in your best recipes to make them even better.

This can be overwhelming, but both of us love to watch it flourish. Every morning I take a walk and send him pictures of the progress. I have my tea on the terrace every morning and marvel at the beauty of it all.

After a day of gardening, I like to make something that is enjoyable and satisfying. This recipe is one of them. The farro is unquestionably the star. Farro is a grain similar to barley in that it fills you up but is not heavy in your stomach. Toasting the farro first makes it more fragrant and crispy. The tomato and cucumber give it a salad like feeling, while the onion offers a nice little kick. The dressing is full of flavor, with the oregano and garlic adding a bit of savory. The best part, of course, is the ricotta. It takes on the flavors of the dressing so nicely, making every bite delightful.

This recipe will serve 4 to 6 people who will enjoy this cool summer salad after a hot day in the garden.

Ingredients for Farro Salad with Herbs and Ricotta:

For the Farro:

1 cup Farro
1 tablespoon extra-virgin olive oil


2 tablespoons kosher salt

For the dressing:

1/3 cup red wine vinegar

Juice and zest of half a lemon

4 sprigs fresh oregano, leaves pulled and chopped

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3 garlic cloves, peeled and minced

1/2 cup very good olive oil

For the salad:

1/2 cup English cucumber, peeled, seeded, and cut into thin slices

1 cup grape tomatoes, halved
1/2 cup red onion, chopped

1/4 cup fresh parsley, chopped

10 fresh basil leaves, julienned or chopped

Make the Farro:

Preheat oven to 350 degrees F.

Combine the farro and olive oil and spread it out on baking sheet lined with parchment paper.

Place in oven to toast until it’s golden brown and fragrant, 8 to 10 minutes.

Remove from oven.

Bring 2 quarts of water to a boil and add the kosher salt.

Add the farro and return to a boil.

Reduce heat to medium-low and simmer for 18 to 20 minutes.

Drain farro and transfer to a large bowl.

Set aside to cool to room temperature.

Make the dressing:

Combine vinegar, lemon juice, oregano, salt, pepper, and garlic, in a medium bowl.

Whisk to combine.

Slowly, while whisking, add the olive oil.

Make the Salad:

Add the tomatoes, red onion, parsley and basil in the bowl with the farro.

Drizzle 2/3 of the dressing over the salad and mix to combine.

Check salad to see if it is coated.

If you need to, add more dressing in small amounts.

You do not want to overdress and have a soggy salad.

Add dollops of the ricotta cheese and serve.

It’s that simple!

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Caprese Pasta Salad

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Ever wonder what “farm-to-table” means? Maybe you’ve heard “farm-fresh,” “farm to fork,” or more simply, “locally sourced.”  All of these mean generally the same thing, but as there is no official definition, it can be confusing at first.

At its core, farm-to-table means the food you are eating actually came directly from a farm, rather than through a distributor, store, or market. According to Rutgers, farm-to-fork is “a food system in which food production, processing, distribution, and consumption are integrated to enhance environmental, economic, social, and nutritional health.” Let’s make it a little simpler: the farm-to-table movement promotes a relationship between a chef and a farmer that results in seasonal, fresh, and organically-produced foods. 

Instead of purchasing ingredients from a food distributor, a direct relationship exists between the restaurant and local farmers. This could very well include ranchers and fishermen, as well as agriculturalists. As a result of this relationship, the ingredients have none of the additives or preservatives that might otherwise be used. Your food will actually taste exactly how it is supposed to taste– imagine that! 

Farm to table restaurants might also harvest from their own gardens. In New York City, many restaurants have rooftop gardens, and will serve only what is in-season. How can you know if your food is really farm-to-table? The restaurant should be able to easily name the specific farm or farms from which they are buying.

So now that you know what it means, Go out to your local farmers market and try to build your own farm-to-table pipeline.  Buy some freshly made mozzarella, grape tomatoes, and some handmade pasta. That is all you need to make this exceptionally fresh summer dish. It has the same ingredients as a Caprese salad with the addition of a pasta, which truly makes it a satisfying simple, summer main or side dish. The tomatoes add divine sweetness and the cheese is gooey and savory. The dressing is perfect for this salad, giving it some tang and heat. 

This recipe will serve 4 to 6 people who will truly taste the ingredients of this lovely dish.

Ingredients for Caprese Pasta Salad:

1 lb. pasta such as orecchiette or other small pasta with twists and curves to capture dressing
1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
Kosher salt
Freshly ground black pepper
1/2 teaspoon red pepper flakes
1 clove garlic, minced
1 pt. cherry tomatoes, preferably multi-colored, halved
1/2 lb. bocconcini (mini mozzarella balls)
1/4 cup basil, julienned, for garnish

In a large bowl, whisk together olive oil and balsamic vinegar, add red pepper flakes, then season with salt and pepper.

Mix to combine.

In a large pot of salted boiling water, cook orecchiette (or the pasta you are using) according to package directions until al dente.

Drain and set aside.

Add pasta, garlic, bocconcini, and tomatoes to bowl with dressing; toss with dressing to combine.

Garnish with basil and serve.

It’s that simple!

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Spicy Baked Pasta with Cheddar Cheese

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We’ve all heard of “comfort food,” but what is it really? At its most simple, comfort food refers to an emotionally satisfying dish: ice cream, mashed potatoes, french fries, lasagna… The list goes on! Especially in these times, we may look into the fridge at all the healthy food, but when it comes right down to it, what we really want is a hamburger, a big bowl of pasta or a nice big piece of cake.

Comfort foods are usually foods that are high in fat, sugar, and salt, which can make our brains stimulated by these wonderful flavors, but the satiety is often temporary. Put simply, these foods just make us feel good. Let’s face it, sometimes a salad, fruit cup, or glass of water is not our idea of comfort food. With that said, comfort can certainly be healthy too–one of my favorites is chicken soup. It is a great source of vitamins and minerals, and provides a healthy amount of fat. These benefits can help us with the symptoms of colds, flu, and congestion. Hydration is very important in treating these symptoms and chicken soup, as a liquid, helps to hydrate as the broth includes salt and electrolytes that help with retention.

But everybody’s comfort foods are different. Some may enjoy a hot tuna melt, warmed up chocolate chip cookies, or a delicious bucket of chicken wings. Comfort foods can often be associated with members of our family, happy occasions, or our caretakers. Dr. Shira Gabriel found that “there is a strong relationship [between] what you were served as a kid and the food we later on associate with comfort food as adults.”

We are all a little bit stressed and depressed these days. But if you find a healthy comfort food, or at least substitute some healthy ingredients, it can be a nutritious family meal. As Dr. Fernando Gomez-Pinilla states, “Food is like a pharmaceutical compound that affects the brain. The more balanced you make your meals, the more balanced will be your brain functioning.”

This is one satisfying comfort food that may be a healthy alternative for you. This delicious pasta is enhanced by the flavor of the leeks, broccoli rabe, and yummy cheddar cheese. The heavy cream makes it gratifying, and the crushed red pepper flakes give it a nice little kick. The chives are the perfect savory goodness. It is then topped with delightful breadcrumbs that hit the spot for this satiating dish. Use it as a side or main, you will love it either way.

This recipe comes courtesy of Epicurious, and it will make 6 to 8 servings for people who will want to keep this recipe for a day when they need their own comfort food.

Ingredients for Spicy Baked Pasta with Cheddar and Broccoli Rabe:

Kosher salt
1 lb. rigatoni, ziti, or fusilli
8 Tbsp. extra-virgin olive oil, divided
3 large leeks, white and pale green parts only, halved lengthwise, thinly sliced into half-moons
Freshly ground black pepper
1 tsp. (or more) crushed red pepper flakes
2 bunches broccoli rabe or 3 bunches baby broccolini, trimmed, coarsely chopped
1 cup heavy cream
12 oz. sharp white cheddar, coarsely grated (about 3 cups), divided
1 cup chopped chives, divided
1 cup coarse fresh breadcrumbs or panko (Japanese breadcrumbs)

Preheat oven to 425°F.

Bring a large pot of water to a boil, then add a generous amount of salt.

Cook pasta, stirring occasionally to keep it from sticking together, until just barely al dente, about 2 minutes less than package directions.

Drain pasta, reserving 1 cup pasta cooking liquid.

While you are cooking the pasta, get the broccoli rabe going.

Heat 5 Tbsp. oil in a large Dutch oven or other heavy pot over medium–high.

Add leeks and season with salt and black pepper.

Cook, stirring occasionally, until leeks are softened (but not so much that they don’t have any texture left) and starting to brown, 8–10 minutes.

Add red pepper flakes to leeks and stir to incorporate.

Add broccoli rabe by the handful, stirring to combine and allowing each addition to wilt before adding more.

Season with salt and black pepper.

Once all of the broccoli rabe has been added, cook, stirring occasionally, until bright green and wilted, about 2 minutes.

Remove pot from heat and set aside.

Add pasta to reserved broccoli rabe mixture along with cream, three-quarters of the cheese, ½ cup chives, and reserved pasta cooking liquid; mix well.

Season with salt and black pepper and add more red pepper flakes if you prefer more heat (keep in mind that the saltiness and spiciness will increase as the pasta bakes).

Transfer pasta to a 3-qt. baking dish (or, if your Dutch oven is ovenproof, just leave it in there).

Toss breadcrumbs and remaining 3 Tbsp. oil in a medium bowl until coated; season with salt and black pepper.

Scatter over pasta, then sprinkle evenly with remaining cheese.

Bake until pasta is bubbling across the entire surface and breadcrumbs are deep golden brown, 30–35 minutes.

Let cool slightly.

Scatter remaining chives over pasta just before serving.

It’s that simple!

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Ottelenghi’s One-Pan Orecchiette Puttanesca

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When I first began cooking, I learned by watching cooking shows (so many, too much to recall them all), and reading cookbooks. I would make many recipes over and over again, trying to get them absolutely perfect. During those years, I learned the importance of owning a very sharp knife, finely tuning my knife skills, and making a beautifully plated dish.

These skills proved to be well-worth the trouble when Thanksgiving rolled around. I was able to present pretty platters of food that my guests not only loved to look at… and to eat. Does a wonderful looking platter make the food taste better? Maybe, maybe not. I think it helps. The simple fact is that we first eat with our eyes. An artful presentation allows us to anticipate the flavors of the dish even before you take the first bite. 

First you must choose a plate or bowl that will make the food look appetizing. It takes practice to arrange the food so it looks better. I try to look for plates that will make the colors of the food pop. I use plates and shallow bowls that have a little bit of color, or a color that will contrast the colors of the food. If all else fails, use a white dish and you won’t go wrong. I usually use white platters and bowls or natural muted colors like pastel or blue or a muted charcoal. Bold, bright colors can compete with the food. 

After spending so much money on expensive dishes, I was always broken-hearted when they chipped or broke. I learned that lesson very early. Now, I purchase mine at Bed Bath and Beyond, Home Goods, or antique stores that have all shapes and sizes that are inexpensive so I don’t mind if they chip or beak. You can even try your local thrift shops!

Once you have your plate, your best bet is to arrange the food on the plate so the platter looks very full and plentiful. Using an overly large bowl for a small amount of food will make your food look skimpy. If the plate is too big, it will look lost. When you are placing the food on the platter, leave some room around the edges. If you are using a bowl, place the food so it is mounded in the center. 

The secrets of beautiful plating aren’t just for top chefs or stylists. The elegant plating of food can be so satisfying and appealing and it is part of your education as a cook. Knowing a few simple techniques can help you put together plates that look as wonderful as they taste. 

Give your skills a test with this dish! Ottolenghi takes this simple side dish to new levels. He is well known for finding obscure ingredients that make the food have that “mmm, so good’ taste. For this recipe, he just used simple ingredients that you have in your pantry and can easily make any time of the week. Between the smoked paprika, cumin, tomato paste, caraway seeds, and garlic, there is so much savory going on in this recipe. The chickpeas and olives combine beautifully to give this pasta a bold, flavorful taste. The tomatoes are tiny bursts of deliciousness, and the lemon adds lip puckering tang. The result is a bold, delightful side dish that is perfect for a family meal, or holiday dinner.

This recipe is courtesy of Yotam Ottolenghi and will serve 6 to 8 people who will adore this beautifully plated side dish.

Ingredients for Ottolenghi’s One-Pan Orecchiette Puttanesca:

5 tablespoons olive oil
6 garlic cloves, crushed
1 15-ounce can chickpeas, drained well and patted dry
2 teaspoons hot smoked paprika
2 teaspoons ground cumin
2 teaspoons tomato paste
2 cups parsley, roughly chopped
2 teaspoons lemon zest
3 tablespoons baby capers
¾ cup Nocellara olives (or other green olive), pitted and roughly chopped in half
9 ounces small, sweet cherry tomatoes
2 teaspoons superfine sugar
1½ teaspoons caraway seeds, lightly toasted and crushed
9 ounces dried orecchiette pasta
2 cups vegetable or chicken stock
¾ cup plus 2 tablespoons water
Salt and black pepper

In a large sauté pan, for which you have a lid, combine 3 tablespoons of the olive oil, the garlic, chickpeas, paprika, cumin, tomato paste, and a half teaspoon salt and place on medium-high heat.

Fry for 12 minutes, uncovered, stirring every now and then, until the chickpeas are slightly crisp; you may need to decrease the heat if they start to color too much.

Remove one-third of the chickpeas and set aside.

In a small bowl, combine the parsley, lemon zest, capers and olives.

Add two-thirds of the parsley mixture to the sauté pan, along with the cherry tomatoes, sugar and caraway seeds, and cook for 2 minutes on medium-high heat, stirring often.

Add the pasta, stock, water and three-quarter teaspoon salt and bring to a simmer.

Decrease the heat to medium, cover and cook for 12 to 14 minutes or until the pasta is al dente.

Stir the remaining parsley mixture into the pan, drizzle with the remaining 2 tablespoons olive oil and garnish with the reserved fried chickpeas and a good grind of pepper.

Serve at once.

It’s that simple!

 

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