White beans and tomatoes Side dish (Contorni)

Everyone who knows me, knows I am full of beans.  Did I get your attention? They are literally, falling out of my freezer, all the time.   It's not unusual in my house to slide open the freezer door and see bags and bags of frozen beans.   Whenever I am home for the day, I take advantage by putting on some beans to cook.   A pot of  cold water is all you need.   After they're cooked,  cool and drain into freezer bags and they are ready to go at any time.  

They are the perfect, healthy, side dish for steaks, chicken, even fish.  Buon Appetito!

Serves 6 people

Ingredients:

2 cups Cannellini or White beans (cooked and reserved in their water)

3 large cloves of garlic, mashed or cut in half (you can discard them after)

2 teaspoons of salt (plus more if you like)

One  pint of grape tomatoes (split)

3 tablespoons of good olive oil

teaspoon of pepper (optional)
optional 1/2 cup of white wine

Method:

Heat your olive oil in a skillet.  I used cast iron but any flat skillet will do.  Saute your garlic until fragrant.  Add you tomatoes to the pan.  With the back of a wooden spoon, smash your tomatoes some right into the pan.  This should take about 3-5 minutes.   I like to keep my garlic in the pan,  as it is large enough pieces,  to discard onto the side of your plate.   Add your salt and mix.  Slowly add your beans.   Remember, your beans are precooked, so you are just adding flavor.   At this point, they are done.   I do like to Add 1/2 cup white wine and simmer away.  Dry, white wine, brings out the sweetness of the tomatoes.   Add a handful of parsley, mix and serve warm in a large bowl. They also travel well and are perfect for an outdoor picnic.

 

Pasta con Funghi Freschi (Fresh Mushrooms)

When you are suddenly left alone at home, anything can happen.  My husband had a business meeting and our son was at a party.  No reason to deprive myself of something delicious.  After all, my mother shipped me an entire case of Pasta.  I had to celebrate, even alone.

For this dish, any combination of fresh Mushrooms will do.  Fresh Mushrooms cook quickly.  You don't want to over cook, as they will disintegrate into a flavorless mess.    I secretly made a little extra for my husband, I know he will want a taste.

Ingredients: 

4-6 ounces of your favorite, fresh mushrooms.  I used two Japanese  (Enoki and  Bunapi) varieties.

3 cloves of garlic (flattened for flavor and removed after tossing and just before serving your Pasta).

3 tablespoons of Olive oil plus more for serving

1 cup of white wine

1/2 cup whipping cream

1/4 cup Parmigiano Reggiano Cheese (optional)

tablespoon Butter (Optional)

Parsley for Garnish

One teaspoon of salt

One teaspoon of pepper

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Give your Mushrooms a light brushing under cold running water in a colander.  I know they look clean, but you need to wash them.   Place them under water for 10 minutes.  Dry off with paper towels.  Heat your olive oil in a large enough skillet to accommodate your pasta.  Add your smashed garlic until fragrant.  Gently cut up your mushrooms by separating them from the stem.  This type grows on a large base.  You can either remove the garlic at this point or leave it in and remove later.   Be sure and use a paper towel to dry your mushrooms and gently place them in your skillet.  Leaving  your heat on medium, give them a mix.  Add your salt, pepper and some broken pieces of Parsley.  Add your white wine and raise your heat some.   Keep cooking for another 5 minutes or so until all your liquid has evaporated.  Add your whipping cream and continue to cook for just a few minutes more.  Your mushrooms should be almost sticking to the pan however easily movable in the pan.  There will only be a slight film around them.    Turn your heat off and place the water on for your pasta.

The beauty of these fresh mushrooms is that they stay fairly together while cooking.  They just get soft.  The whipping cream is barely visible here.  If you need another tablespoon, don't be afraid to add it.  The heat of the pasta will give it a creamier consistency. 

In the meantime, heat your pasta water, add your salt to your water.   Cook your pasta until al dente. 

Toss and serve.  Remember to remove the garlic if you like.   Drizzle with a little olive oil if you like.

Buon Appetito!

I couldn't wait to have my plate~

Special Note:  You can add some cheese and butter while you are tossing your pasta.  The starchy water will help your pasta sauce stick to your pasta.  I preferred it without.  Enjoy!

Fish in Parchment (Pesce in Carta Pergamena)

 

Thank you to my friend Lisa, at Lisa's Dinnertime dish for the divine inspiration. She reminded me of this wonderful dish, I haven't made in years. 
I don't know why we don't cook In parchment more often. It's easy to do and so healthy too.   There is nothing better than a tiny little present to open bursting with color and flavor.  

I will not call this dish "Scampi" because I am not using Scampi, I am using Shrimp.  They are not one in the same.  The flavor here however is delicous and that's all that matters.  I decided to cook some Spaghetti and serve this fish once cooked over some Spaghetti that has been tossed in Garlic and lemon.  Who could blame me?  Even my son joined us for Fish.  A rare event around here, unless of course it's fried. What resulted is a delicous, comforting dish, that will remind you of the sea.  That is all that matters.  Enjoy!
This recipe is for 3 servings.  Cooking time is approximate and based on the size of your Shrimp and the thickness of your fish fillet.  If your fish is thick, leave it a few minutes longer.  Just takes alittle practice.

Ingredients:
6 pieces parchment paper  (You will need 2 for each package)
3 pieces of your favorite fish fillet. I used a 1/4 inch piece of flounder. 
6 colossal shrimp ( 2 on top of each piece of fish)
1/2 cup red, sweet onion or green onion, diced or sliced.  They can be discarded after cooking if you like.
3 small cloves  of smashed garlic

1 teaspoon of salt (plus more if you like)

1 teaspoon of pepper (white or black)

optional red pepper flakes.  Just a pinch over each bundle
One tablespoon of white wine
One tablespoon of olive oil 
One small pat of butter for each bundle ( about 1/3 of tablespoon or a thin slice)
Parsley to garnish 
Baking sheet 

3 slices of fresh Lemon/one for each package to place on top your fish.

 

Pasta:

8 quart pasta pot / tablespoon of Salt for your boiling water

10 ounces of Spaghetti cooked al dente

2 cloves of smashed garlic

a generous squeeze of lemon juice

 

Method:

On a baking sheet, spread out your sheets.  You will need two for each package. I made 3 servings.  Make as many you wish, however remember Not to overcrowd your oven.
Place a drizzle of olive oil on each base.  Coat your fillets, shrimp with salt and pepper.  Place
The fillets at your base. Carefully pile up your shrimp, onion , garlic and sprinkle your wine.  A little drizzle of Extra virgin olive oil over each bundle.  Top with a lemon slice.
Sprinkle  a little more  salt and pepper if you like. and wrap up tightly using the extra piece of parchment underneath.  

 

 

Bake in a Preheated, 375 degree F oven for 15-20 minutes 

You should see your paper poof or expand, indicating air is trapped and your fish is being  steamed and cooked.

 

In the meantime, cook your pasta  al dente 
In a large skillet,  heat 3 additional smashed cloves of garlic in 2 tablespoons olive oil.  Add salt to your pasta water.  Remove your smashed garlic from your pan and discard.  Drain your pasta and toss in the skillet with a squeeze of lemon juice. 

 

Carefully divide your pasta in plates, open your packages, discard the garlic pieces  and place your fish right on top and serve.  

 

Buon Appetito!

Osso Buco Casareccio (Rustic, Braised Veal Shanks)

I am not sure why so many people find this dish so intimidating to make.  I tell my students, you don't have to have alot of cooking sense to cook, just common sense.   Take your time in the kitchen.  Good food can not be rushed.   This is an expensive dish to try to prepare and you don't want to ruin a good thing.  Hope you give it a try.  You might be surprised, how well you can cook like an Italian after all.  I know you can do it.  Buon Appetito

This dish serves 4 generously. 

Ingredients:
4 veal shanks
3 tablespoons olive oil ( to sear your veal)
2 tablespoons vegetable oil to cook your vegetables
1 cup diced carrots
One clove diced garlic
1/2  cup diced  sweet, red onions 
1/2 cup diced celery
teaspoon of salt (for adding to your vegetables while cooking)
2 teaspoons salt (veal)
1 teaspoon pepper(veal)
Flour for dredging and coating your veal
One bouquet Garni, tied together of sage, rosemary and thyme
2 tablespoons rtpaste
4 cups veal broth or beef stock
1 cup  of dry white wine
2 cups of peas, blanched
Pasta pot/ 8 quart with one tablespoon salt
12 ounces of your favorite Pasta that will hold your sauce.  I used Rigatoni.

In a Dutch oven, large enough to fit your ingredients, heat your olive oil to medium.   Add your salt and pepper to your  veal.   Dredge your veal  shanks in flour.  place them in the hot oil to brown lightly on all sides.
Remove them from the hot pan onto a cool plate and set aside.
Add 2 tablespoons of vegetable oil, and heat on low.  Add your onions, turn the Heat up And cook until fragrant and translucent. Then, add your celery and carrots.  Add another teaspoon of salt.  When everything is slightly golden,  fragrant and soft, add  your tomato paste and mix again.

 Add your veal back to the pan. Give them a turn to coat,  until everything is coated well and heated.
Preheat your oven to 350 degrees F.

  Add your  wine to the pan  and bring to a simmer, scraping the bits of vegetables from the bottom of your pan. A few minutes later,  add all of your broth.  Be sure your broth is about an inch above your veal shanks. They should be Almost covered.  Add your bouquet Garni.  Bring to a simmer,  put a heavy lid  on the pan, and place into your oven for one hour and 30 minutes.  (Total oven time 1hr/30minutes).
Blanch 2 cups of green peas and set aside.   They will finish cooking later in your sauce.
After an hour, check your veal by carefully,  removing your cover.  If it looks reduced, but your meat does not loosen from the bone, add some additional, heated broth..  DO NOT PLACE ANYTHING COLD IN THE PAN.  Use HEATED BROTH ONLY.
 Place the lid back on the pan and cook 30 minutes more.  Be sure your lid is oven proof and tight fitting. 
Remove your pan from the oven when your meat is soft and beginning to come away from the bone.  Oven times will vary.  If it takes a few minutes more or less to cook, do not worry.   Discard  your Bouquet Garni.   Wrap up some fresh herbs for garnishing your plates.

 

 By this time, your sauce has reduced.  Remove  shanks and set aside.  Turn the heat to medium under your pan and  reduce the  liquid to about  half.   Let the liquid boil away slow and steadily.

Place  your  8 quart pasta pot on the heat and Add tablespoon of salt.
Meantime,  add your green peas to your veal sauce and let the heat of your liquid cook your peas (10 minutes).
Cook about 12 ounces of pasta until al dente and drain. 
Spoon your sauce over your pasta and mix.  Add your shanks to the top and serve.  If there is extra, you can freeze the sauce for later.    I like to serve Osso Buco,  separately. as a "secondo," with a nice piece of crusty bread.  Part of the fun is struggling to remove the marrow from inside the bone while eating.  I am not looking, if you would like to pick it up.  After all, I read the Queen of England picks up her fried chicken with her hands to eat, so why not?
Buon Appetito!
Special Note:  Be sure and choose a pasta that will hold your sauce like Rigatoni or any you like.