ORICHIETTE WITH PISTACHIO AND CAULIFLOWER : PASTA DIARIES

My Man is a Pasta Wiz I feel. The man loves to experiment and comes up with great looking and great tasting dinners. Very often than not, our kitchen will liven up with the aromas of Italy. Its almost like taking a vacation with your food. We have skipped our big Holiday travel plans for this year, as we had a Canadian Summer holiday. So the man has made it a point to take us on many a short vacations with his creations from the kitchen. Must say I am loving this culinary journey every weekend. 

We started off with our Holiday parties this weekend with one with my extended family in town.Deb created this beautifully tasty Pasta with Pistachios. Yes, Pasta and Pista, does sound nice together. Let me tell you, it tastes heavenly. As they say, when you have great ingredients, they will shine through your cooking.  This Pasta combines very unlikely ingredients in a beautiful cohesive manner.As the author mentions, that originally in Italy , pine nuts would have been an obvious choice, but she went ahead with Pistachios . 

Its a bit old school in certain ways. Rather than using salt, in flavoring the sauce,  it goes the route of anchovies. The anchovies pack in so much flavor . No, it does not taste fishy at all. Anchovies are used abundantly in Sicily in so many things. They are a great flavoring agent without overpowering the entire dish. But if you decide to skip the anchovies and substitute it will salt, I would say that you could go the route of another Pasta dinner altogether. 

Every bite that you take, has so many different elements to it . The Pista is nutty and adds to the texture, the cauliflower is creamy and doesn't make you miss heavy cream in your pasta. As Orichiette is basically shells, so the small cauliflower florets and nuts fill up the pasta cups and every bite becomes more special. Just a dusting of red chili flakes to add a touch of heat and everything folded together with some Parmesan. How can you go wrong with this, right. Our guests loved it. The toddler wanted a second helping. An absolute home run from the Man's Kitchen. Thank you Deb. 

ORICHIETTE WITH PISTACHIO AND CAULIFLOWER: 

Recipe Adapted from : Best of the Best Cookbook Recipes - Food and Wine 

Ingredients :
Pistachio : 1/2 cup , shelled . Chopped roughly
Orichiette Pasta: 1 lb
Chicken Stock: 2 cups
Anchovies : 5 oil packed anchovies
Red Pepper Flakes: 1/2 tsp
Parmesan Cheese : 3/4 cup. Finely grated.
Butter : 1 stick
Cauliflower: 1 Medium head
Garlic: 3 cloves. Finely Chopped.
EVOO: 6 tbsp
Parsley: 1/4 cup chopped parsley
Salt and pepper to taste


Procedure: 

Lightly toast the shelled pistachios and let them cool. Once they have cooled down, chop them roughly.

Use anchovies which are packed in olive oil . Take 5 anchovies, rinse them and chop them finely. Keep aside .

Bring a large pot of water to boil . Salt it well. Cook the orichiette until al dente. Reserve 1/2 cup of the pasta water after you have drained the pasta.

In a large skillet, melt the butter over medium heat. Add the cauliflower florets and cook for a few minutes.

Add the garlic and anchovies and keep cooking for a few other minutes, till the anchovies have dissolved .

Add the chicken broth and cook until the cauliflower is tender.

Add the Pasta, parsley, parmesan and red pepper flakes and stir to combine. Season with black pepper. If the pasta seems dry, add in some of the reserved pasta water.

Turn off  the heat. Mix in the chopped pistachios . Dtizzle some EVOO . Serve warm

You can pair it with some dry white wine.  Bon Appetit !! 

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CAPRESE SALAD AND PESTO PASTA: FATHER'S DAY SPECIAL

Recently, we dropped in at our local Olive Garden, for lunch. The food was anything but good.The calamari was over salted and rubbery.The stuffed mushrooms, did not have any seasoning. The Pasta was superbly mediocre. That really prompted us both in saying, that as a couple, we make much better Italian food. Case in point: The Father's Day Dinner. So despite a fussy baby, I knew it was time to pen down the long delayed post. So I sip my caramel machiato, at the local coffee shop and type away, to tell the tale of another evening, which began right here. Cheers !

Being First-Time Parents, every milestone with our baby, is a celebration for us. Some cake, some good food, some pictures for sure, and a great memories, to last a lifetime. Needless to say, we were majorly excited for our First Mother's Day and Father's Day this year.

While the Mother's Day Celebrations did not take place as planned for some undesirable elements, I made sure that at least D-Boy got his First Father's Day, as memorable, as possible.

So a few clicks, and lil bit of time in the kitchen, and it was all set. Co-ordinating Tshirts for both father and daughter, and the evening started off, at our local coffee shop.

Click , click went Mommy, as Daddy and Baby exchanged smiles and smiles and sometimes no smiles at all.

Going to the Farmer's Market, by the Missouri River is  something I look forward to always. This time around, it was extra special. I was going there, a day before, to pick up supplies for an all out Italian meal at home, for the First Time  Father. Fresh produce makes cooking so much easier.


The stars of the day were surely Fresh Mozzarella and some good sun dried tomatoes. So i had to spin my dinner around them. The answer was quite simple.

As I had also picked some sweet Italian Basil. Did I mention, some juicy heirloom tomatoes. Yes, the first course was undoubtedly Caprese Salad. It made for some decadent platter, and honestly, I did not even need a second course. But hey, I was planning it for the man,not myself. Each bite was a juicy one. The velvety mozzarella, the firm yet soft tomatoes, and some good EVOO.How can you go wrong with something as classic as this.  I could have added a dash of Balsamic, but then, I always forget things on my grocery list, don't I !


Some fresh pesto, some al dente thin spaghetti, sinful sun dried tomatoes,some sharp Parmesan cheese, and  handful of meatballs. Easy Peasy Pesto Pasta. What better way to make sure that the sweet basil does not get freezer burn ! Hard core Pesto fans, would not be comfortable with the idea of julienned sun dried tomatoes, but I must say, its a great combination of flavors. Not to forget, it also makes a colorful plate. As they say, a great looking plate, satisfies half the hunger. No, I didn't make the meatballs myself on that very day. I just used some frozen, store bought all beef meatballs, with a touch of fennel. Feel free to add in a protein of your choice. Bacon, chicken or even prawns would do well. But please, no Tofu !

It was one big hearty Italian Plate, which was washed down with some crisp Moscato. Baby entertained us with her Cooing, and it surely made for one memorable celebration. A lil secret for  all my readers: if your day is spoiled, make sure at least, some one else's day is a good one. It does give you a warm fuzzy feeling, to see someone else smile.

CAPRESE SALAD: 

Ingredients: 
Fresh Mozzarella balls: 1
Heirloom tomatoes, or large ripe Roma Tomatoes: 2
Sweet Basil leaves: 5 to 6
EVOO(Extra Virgin Olive Oil) : A dash
Salt
Freshly crushed Black Pepper
Balsamic Vinegar: A dash (I had run out of it)

Procedure: 

Cut thick rounds of the mozzarella and the tomatoes. Arrange the tomatoes slice son a large plate. Top that with the slices of fresh mozzarella. Place a couple of sweet basil leaves on every slice. season with salt and pepper, and drizzle EVOO and Balsamic Vinegar. Voila ! First course is ready.

PESTO PASTA:

Ingredients: 
Thin Spaghetti: 8 oz
Broccoli Florets: 1/2 cup
Chopped Mini Portabella Mushrooms: 1/2 cup
Frozen Meatballs: 1 cup
Pesto Sauce: 1/4 cup
Salt
Sun dried Tomatoes: 1/4 cup
Pepper
Parmesan Cheese
EVOO

Procedure:
If you're using store bought Pesto sauce, then you can skip this step. In a small blender, throw in a bunch of sweet basil, some Parmesan cheese,a few gloves of fresh garlic, salt, pepper, and EVOO and churn, till its a smooth green, thick sauce.

Boil the pasta according to package instructions. It should have a bite(al dente). Strain and keep aside. Make sure that the pasta water is well salted. reserve a cup of the pasta water.

Cook the frozen meatballs according to package instructions. I like baking mine in the oven, rather than cooking over the stove top. Keep aside.

In a large non stick pan, add in some EVOO. Throw in the veggies and toss them around for a couple of minutes.Throw in the sun dried tomatoes,and the pesto sauce.Season with salt. Cook the pesto sauce for a few minutes, then toss in the noodles and meatballs. If you feel that the sauce is too dry, then add in some pasta water,to incorporate things better.

Bon Appetit !!

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CILANTRO LEMON PASTA IN CREAMY ALFREDO SAUCE :

Pasta is my definition of easy dinner !
Prawns are my definition of easy cooking(if such a phrase exists) Proteins !
So more often than not these two find a place on our dinner plates, especially on weekdays.

Now that I have officially given calorie count a miss, I can indulge in cheesy goodness totally without guilt. Maybe the man, has to spend some extra hours at the gym for all this calorie overload, but he ain't complaining.So it was Cilantro Lemon Pasta in a creamy Alfredo Sauce !!

Some of my friends tell me, that why do I take the trouble of making Alfredo sauce, when I can just pour it out of a bottle. Yes, I can do that, but somehow, I find store bought Alfredo Sauce to be very clawing. So I try and whip up some, whenever I am in the mood. I am all for semi-homemade meals, only when the end result does not taste like cardboard.

I swear by heavy Cream and I am proud of it .

Sometime back, we had picked up a packet of Green Pasta ! The color caught Deb's eye, and when he read the ingredient list, he was all smiles. The Pasta was flavored with cilantro and lemon, and that's combination which is very pleasing to our desi taste buds. The recipe on the packet, asked for a sweet and tangy orange sauce, made with orange juice concentrate and and some slices of ham. Off late, Deli Meats(though super favorites) are off limits for me, courtesy the Doc. So I reached out for the Prawns in the freezer instead and settled for an almost basic Alfredo Sauce.

A colorful and tasty dinner plate, which made the weeknight not seem so mundane.

CILANTRO LEMON PASTA IN CREAMY ALFREDO SAUCE : 

Ingredients: 
Cilantro Lemon Pasta: 8 oz: You can cook with any kind of Pasta. Just bump up the lemon zest and cilantro proportions. 
Cilantro: A handful: Chopped finely
Lemon Zest: 1 tbsp
Heavy Cream: 1/2 cup
Prawns: 1 cup (Shelled and De-veined)
Olive Oil: 2 tbsp
Onion: 1/2 : Sliced finely
Garlic: 4 large cloves: Minced
Salt: to taste
Black Pepper: 1 tsp
Butter: 1 tbsp(more if you wanna OD like me)
Grated Parmesan Cheese: 2 tbsp:
Gouda:: 3-4 shavings or more

Procedure: 
In a large non stick pan, add in the olive oil, butter and the onions. Once the onion starts getting translucent, add in the minced garlic and fry for another minute or so.

Add in the prawns and the lemon zest. Season with salt and pepper.

Cook the Pasta al dente(with a bite) according to package instructions, with some salt. Drain and keep aside. Reserve 1 cup of the pasta water.

 Fry the prawns , till they start turning pink.

Add in the cream and some more butter(the butter at this stage is optional.)Mix everytging well. Make sure that you have turned the heat to low.

Add in the cheeses and let it all bubble away. Make sure to stir in between.

Once the sauce starts thickening, do a  taste test and add in the pasta.

Toss everything together, add in the chopped cilantro. Add in some pasta water, if you feel that the sauce has thickened way too much.

Serve hot !!

Bon Appetit !!

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JAMBALAYA PASTA:

There's something about Southern cooking, which always manages to appeal your heart. So many influences and some many cultures resulted in food which fits the bill of soul food. Jambalaya is a perfect example !! Rabbit meat Jambalaya is closest to my heart when it comes to Southern food. But one does not have the luxury of having game meat, always. So a quick and easy Jambalaya Pasta can warm up any Winter night. Moreover, since I have a weakness for everything French, Creole food is quite an obvious favorite.

Restaurants in New Orleans all scream to serve the most authentic Jambalaya.Its always a super feast every day, when one is in that part of the country. Seasoned with a heady dose of Creole seasoning, poultry, shrimps and sausages are caramelised  and braised with onions and bell peppers. But I had run out of shrimp, so  just used some boneless chicken and some random sausages, I had in the freezer. Short grained rice is the ideal choice.Pasta is a good alternative for people like me, who don't always have a good track record of cooking rice dishes.

Louisiana boasts of both Cajun and Creole versions of Jambalaya, and there are loyalists of both camps. Cajun and Creole refer to two different spice blends native to Louisiana, which resulted from the cultural amalgamation. What I generally stir up at home, is a pasta version of a normal Creole Jambalaya. I must confess that I don't create my Creole Spice blend from scratch, and reach out for the store bought concoction. The ready made version already has salt added to it, so if you are cooking with it, keep a tab on that. If you feel you want to increase the heat quotient in your Creole seasoning, then you could add in some Paprika and Cayenne Pepper, without compromising on the overall taste.

So bring forth a taste of Louisiana to your table.

PASTA JAMBALAYA: 

Ingredients: 
Boneless Chicken: 1/2 lb: Diced
Sausages: 1/2 lb
Bell Pepper: 1 large: Chopped finely
Onion: 1: large: Chopped finely
Creole Seasoning: 2-3 tbsp
Thin Spaghetti: 8 oz: Cooked al dente according to package instructions
Olive Oil: 2- 3 tbsp
Diced tomatoes: 1 can (if you are using fresh tomatoes, then blanch the tomatoes and chop them)
Chicken Stock: 1/2 cup
Pasta water: 1/2 cup
Cream: 1/2 cup
Paprika: 1/2 tsp
Garlic: Chopped: 1 tbsp

Procedure: 

Boil the Pasta according to package instructions along with a pinch of salt till they are al dente(have a bite to them). Drain and keep aside. I add a dash of canola oil while boiling my pasta. Reserve half cup of the pasta cooking water

In a large pan, add in some olive oil and brown the chicken pieces with some Creole seasoning. Once they are caramelised, take them off the heat and keep aside.

In the same pan, add in the chopped onion, bell pepper and sausages, and cook them till the onions get soft.

Toss in the chopped garlic, and cook for another minute.

Add in the chopped tomatoes, the rest of the Creole seasoning, Paprika,the chicken pieces and the chicken stock. Cook uncovered, till the chicken pieces are cooked and sauce has started to thicken.

Add in the cream and cook on low heat for another couple of minutes.

Add in the pasta, the pasta water and mix well. Check for seasoning. Bump up the salt, if you feel its needed.  Cook for another couple of minutes and serve hot.

Bon Appetit !!!

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