Creamy Lemon Basil and Asparagus Ricotta Pasta with Spicy Breadcrumbs

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One of the best (and worst) things about cooking is the experimentation. You can make a dish a dozen times, and each experience can be totally unique.  When you are cooking, sometimes you have to be innovative. What if you do not have one of the specific ingredients, or better yet, you think of something that would make it even more delicious? Many are reluctant to stray from a recipe but you have to ask yourself, “what could be the harm in changing things up a bit?” Now that we have the internet, a substitution is just a click away. Don’t have sour cream? You can use Greek yogurt or cottage cheese. Don’t have basil? You could use oregano or thyme. If you are cooking something, you can just leave it out if you don’t like the ingredient. If you are baking, it would be better to find a substitute.

Here are some substitutes for a few ingredients:

Baking Powder: 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar

Baking soda: (1 teaspoon) 4 teaspoons baking powder or 1 teaspoon potassium bicarbonate and 1/3 teaspoon salt. 

Brown sugar: (1 teaspoon) 1 cup white sugar plus 1/4 cup molasses and decrease the liquid in recipe by 1/4 cup or 1 cup white sugar or 1 1/4 cups confectioners’ sugar (use 1 teaspoon for recipe)

Buttermilk: (1 cup) 1 cup yogurt or 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup

Cocoa: (1/4 cup) 1 (1-ounce) square unsweetened chocolate

Heavy cream (1 cup) 1 cup evaporated milk or 3/4 cup milk plus 1/3 cup butter

Evaporated milk (1 cup) 1 cup light cream

Green onion (1/2 cup) 1/2 cup chopped onion or 1/2 cup chopped leek or 1/2 cup chopped shallots

Mayonnaise (1 cup) 1 cup sour cream or 1 cup plain yogurt

Yogurt (1 cup) 1 cup sour cream or 1 cup buttermilk or 1 cup sour milk

While we can plan carefully, missing ingredients happens to the best of us. It is definitely annoying, but it doesn’t have to ruin your preparation at all, and you don’t have to run to the store again. Most of the rules are not set in stone and you can easily change it up. Don’t get upset. You might panic at the thought of straying from the written word, fearing the dish will fail, but in most cases, that won’t happen. 

Cooking should be a fun and creative activity, not a chore, so change it up, don’t be afraid to make mistakes, and follow your instincts. You never know, you just might make something you love and add it to your repertoire. Then, it will be an original recipe you can pass on to your family and friends. Most importantly it will be all your own.

This dish does need any changing at all. The pasta is complemented by the savory garlic and white wine. The red pepper flakes give this dish a bit of heat. The breadcrumbs and pistachios add nice flavor and texture. The asparagus adds sweetness and the lemon gives it a little tang. It is then tossed with creamy ricotta cheese and topped off with Parmesan. This delicious side is perfect for a dinner with family or friends. 

This recipe is courtesy of Half Baked Harvest makes a beautiful dinner for six.

Ingredients for Creamy Lemon Basil and Asparagus Ricotta Pasta with Spicy Breadcrumbs:

3 tablespoons extra virgin olive oil
1 cup Panko Breadcrumbs
2 tablespoon roasted pistachios, chopped (optional)
1/2-1 teaspoon red pepper flakes
1-pound short cut pasta
Kosher salt and freshly ground black pepper
2 tablespoons cold salted butter
3-4 lemon slices, chopped, and seeds removed1 cup fresh basil, chopped
1 bunch asparagus, chopped
2 cloves garlic, minced or grated
1/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
8 ounces ricotta cheese – whipped, if desired
1/3 cup grated parmesan cheese

Heat a large skillet over medium heat.

Add the 2 tablespoons olive oil, the breadcrumbs, and crushed red pepper flakes.

Cook, stirring occasionally until the breadcrumbs are toasted all over, about 4 minutes.

Stir in the pistachios.

Remove from the skillet.

Season with salt.

Bring a large pot of salted water to a boil.

Boil the pasta to al dente, according to package directions.

Reserve 1/2 cup pasta cooking water.

Drain.

Meanwhile, set your skillet over medium-high heat.

Add 1 tablespoon butter and the lemon.

Cook until the lemon is caramelized, 2 minutes.

Remove the lemon from the skillet and toss with the basil in a small bowl.

To the skillet, add 1 tablespoon olive oil, 1 tablespoon butter, and the asparagus.

Season with salt and pepper.

Cook until the asparagus is tender, 5 minutes.

Add the garlic and a pinch of chili flakes, cook 2-3 minutes until fragrant.

Add the wine, then the pasta, ricotta, parmesan, and 1/2 of the lemon/basil.

If needed, thin the sauce with the reserved pasta cooking water.

Remove from the heat and serve immediately topped with breadcrumbs and additional basil.

It’s that simple!

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Cacio e Pepe with Arugula and Lemon

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Summer is almost officially here, and I am one very happy lady. There are so many reasons why we love summertime, and now that I finally have a house on the beach, I literally count the days to the nice weather when we can have family and friends over. We enjoy having the company, and it is just a special time when we can enjoy an easy, laid-back life.

Though you know I love to cook, I tend to put the beautiful summer days to other pursuits. We barbecue simple things or order in so that we can all relax a little more. I usually cook for my blog when I am at my home in New Jersey because I have all the things I need there. I have fully stocked my beach home with all the equipment I need to cook, but I never seem to have the time. I’m not sure what I’m doing with that time, but I’m definitely not cooking.

Summer for me is not about cooking. It is more about being outside as much as I can. There are so many reasons I love summer, and here are just a few.

I love the beach and I love the sun. You have to be careful about sunbathing, especially at the beach, so we often go in the afternoon. I love that I get to lay around for a couple of hours in the sand. I am not good at doing nothing… except when I’m at the beach. I bring books and magazines to help pass the time, but I find that I am happy just to look out at the water and hear the sounds of the ocean. Though I love the ocean, I do not go in the water. I know some of you may think that is crazy, but I don’t like swimming with things that live in the water. I am very content to stand at the edge and let the water run up my feet, but that’s it. I wait till I get home and jump in the pool.

Thunderstorms are one of my favorite things about the summer.  As a child I remember I used to be petrified when it stormed, but as an adult, I enjoy the sounds of the rain, and the smell of the grass after the rain stops. Of course, I also know my garden is getting the best water there is, and the rain always helps them grow large and bountiful.

Ice cream. What a joy!  I never eat it during the cold winter months. Sure, it’s available all year round, but having some in the summer makes it so much more enjoyable. Nothing better than cold ice cream on a hot summer day!

The produce is just incredible. Oh, the taste of home-grown corn, greens, and berries. I usually go to the farm stands to stock up on fresh organic produce from local farmers.  Whether I’m going to cook it or eat it raw, I love to eat good food and support small businesses.

The longer days. I, like many of you, are more productive during the daytime, and love that it is lighter for so many more hours.  It’s so nice to take an evening walk in the sun, and come home to a twilight dinner.

People seem so much happier when summer rolls around. It is the season that is completely devoted to leisure and wonderful times with the ones you love. My happiest summer days are when my great-nephew and niece are with me. I love to hear their squeals of joy, watch them build sand castles, and help them find beautiful rocks and seashells. 

Oh boy, life is good in the summer.

This is one very light dish that is perfect for any summer day, without taking up too much time in the kitchen. The arugula combines deliciously with the pasta, and the butter gives it a smooth, creamy texture. The two cheeses are the stars of this dish, adding additional creaminess and wonderful flavor. The basil is the perfect herb for this treat, giving it nice, savory goodness. I added some garlic for some added flavor. Do not forget the lemon zest, it adds lip-puckering tang that completes this delectable pasta, perfect for the whole family.

This recipe is courtesy of Half-Baked Harvest, and will serve 6 people who will surely enjoy this meal in the long summer evening.

Ingredients for Cacio e Pepe with Arugula and Lemon:

1 pound bucatini pasta
4 tablespoons salted butter
2 garlic cloves, chopped
1 1/2 teaspoons freshly ground black pepper
1 cup freshly grated parmesan cheese
1/2 cup fresh grated pecorino cheese
Couple handfuls baby arugula
fresh basil and lemon zest, for serving

Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente.

Just before draining, reserve 3/4 cup of the pasta cooking water.

Drain.

Melt 2 tablespoons butter in a large skillet over medium heat.

Add the pepper and garlic and cook 30 second to 1 minute, until toasted.

 

Add the reserved pasta water and bring to a simmer over medium heat.

 Add the pasta and remaining butter.

Reduce the heat to low and add the parmesan and pecorino, tossing until melted.

Remove from the heat, add the arugula, toss until the greens are wilted and the sauce coats the pasta, adding in more pasta water if needed to thin the sauce.

Transfer to a bowl and serve topped with fresh basil and lemon zest.

 It’s that simple!

 

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Asparagus with Balsamic Tomatoes

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There are two kinds of people in the world:  the folks who peel their asparagus, and those who don’t.  I am a proud member of the peeling minority, since it makes the stalks more tender and edible. 

In general, the preparation of asparagus is inconsistent.  Many recipes instruct the chef to snap off the end of the asparagus where it would naturally break. Do not do this! How many of us have done this just to have most of the stalk end up in the garbage? This is just a waste of money– please remember to cut the ends off the asparagus instead, and save what you can of the stalk.

Some think that peeling the asparagus depends on the thickness of the stalk. If you have a rather thick piece, about 1/2-inch diameter or larger, the answer would be a resounding yes to peeling it. If you have a very thin stalk, trim the bottom and lightly peel, just enough to take those bulky knobs off. 

If you do choose to peel it, the easiest way is to place it against a flat surface and hold the tip. Take a vegetable peeler and gently peel, exposing the lighter green part of the stem. The keyword is “gently” here.

Your beautifully (and skillfully, I might add) peeled asparagus is now ready for cooking. Do this very carefully, until they turn bright, beautiful green, so you keep their tastes intact.

This elegant side dish is delicious. The tomatoes are roasted to perfection, resulting in a sweet, caramelized flavor that blends superbly with the asparagus. The vinegar and lemon lend a nice tang, and the onions give it a nice kick. The best part is the ricotta, which adds depth of flavor and a smooth texture. Put this on your “keeper” list.

This recipe will serve 4-6 people who will have new faith in peeling asparagus– give it a shot!

Ingredients for Asparagus with Balsamic Tomatoes:

1 pound asparagus, peeled lightly and trimmed
1-pint grape tomatoes, cut in half
1/2 cup red onion, sliced
2 tablespoon extra-virgin olive oil
2-3 garlic cloves, chopped
3 tablespoon balsamic vinegar
1 teaspoon kosher salt, plus 2 tablespoons set aside
1/2 teaspoon freshly ground black pepper
Juice and zest of 1/2 lemon
4 tablespoons ricotta cheese

Preheat oven to 425 degrees F.

Combine tomatoes, onions, olive oil, garlic, lemon juice and zest, balsamic vinegar, salt, and pepper in a medium-size bowl.

Line a baking pan with parchment paper.

Place tomato mix onto baking pan, making sure they are laid out in a single layer. I like to place them “cut side up”.

Place in oven to roast for 20 to 25 minutes.

Bring a medium-size pot with water to boil.

Add 2 tablespoons of salt to the water.

Prepare a bowl of ice water.

Place asparagus in the pot and cook for 2 minutes (any longer and you will have mushy asparagus); the asparagus should be bright, beautiful green.

Drain asparagus and drop into a bowl of ice water to stop cooking.  

Drain again, and let asparagus come to room temperature.

Arrange asparagus and tomatoes on a serving platter.

Sprinkle with cheese.

Serve warm or room temperature.

It’s that simple.

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Roasted Mushroom, Spinach and Ricotta Tart

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I am often asked about what inspired me to cook. As with many things, it started as a necessity before turning into a passion. When I first got married, I knew nothing about cooking. For the first five years of our marriage, we lived in New York City. I was working as a full time Speech Pathologist, had a private practice on the side, and I was an aerobics instructor.  Finding time to cook was obviously a challenge, so every night for five years, we ate out. 

When I had my son, we moved to Florida and life became very different. I was still working full time, but we could not go out every night with an infant. So I began cooking simple meals, and, as many women do, I turned to my mother, who gifted me many of the recipes I use to this day. 

When we moved back north, I began hosting many of the holidays. Looking for more variety, I bought cookbooks (and actually used them!). I soon found that I did indeed have a passion for cooking. Cutting up vegetables became my “good place.”  My mind was focused on what I was doing, and I found it cathartic. I had never shown an interest in it when I was younger, so you can imagine my mother’s amazement. She loved coming to me for the holidays just to taste the meals I prepared, and she was very proud of my newly acquired skills.

Through all this, I found it helpful to have flexible recipes– ones that can be used for everyday cooking, or for special occasions.  This tart is one of them. Do not be intimidated by all the ingredients. Set up your “mise en place” and all will be well. This dish is full of cheesy goodness–perfect for a delicious side dish. The mushrooms and spinach add fresh, savory flavor and texture. It all combines to make a scrumptious tart with a beautiful presentation. This is a “must try” for sure.

This recipe will serve 6 to 8 people who will want to come back for more at your next gathering.

Ingredients for Roasted Mushroom, Spinach and Ricotta Tart:

Nonstick cooking spray
1 package frozen pie crust, thawed
2/3 cup ricotta cheese
2 eggs
1/4 cup fresh basil leaves
3/4 cup grated Parmesan cheese
3 (6-ounce) packages assorted fresh mushrooms, thinly sliced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (6-ounce) package fresh spinach
1/4 cup good white wine

Preheat oven to 450°F.

Coat a 9-inch pie plate with cooking spray; set aside.

Transfer pie crust to the prepared pie plate; press evenly onto bottom and sides.

Prick bottom a few times with a fork.

Bake for 10 minutes.

Cool on a wire rack.

Make the filling:

Using a food processor combine ricotta cheese, eggs, basil, 1/2 cup of the Parmesan cheese.

Cover and process until smooth.

Set aside.

Make the topping:

In a large roasting pan combine mushrooms, 1 tablespoon oil, salt and pepper. Roast about 25 minutes or until mushroom liquid is nearly evaporated, stirring twice.

Stir in spinach and white wine.

Roast about 10 minutes more or until the white wine is nearly evaporated, stirring once after first five minutes.

Remove from oven.

Reduce oven temperature to 375°F.

Assemble tart:

Spread filling in the bottom of the baked pastry shell.

Top with mushroom mixture and the remaining 1/4 cup Parmesan cheese, (or more of course!)

Bake for 25 to 30 minutes or just until filling is set. Let stand for 15 minutes before serving.

It’s that simple!

Macy

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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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