Lemon Vodka Past

pThis pasta sauce is so light and the lemon is so refreshing! Best of all it is ready in less than 20 min.

Ingredients:
8 oz pasta
1 c creme fraiche or heavy cream
1/4 c lemon vodka
Zest of 2 lemons
1/4 c lemon juice
1/2 c parmesan, grated
Pepper

Cook pasta according to package.

2 min before pasta is read stir together creme fraiche, vodka, zest, juice and Parmesan in a 12 inch skillet and heat on low. Add Pasta and stir until well coated, add pasta water to thin if needed.

Serve topped with parm and pepper.

Serves 2 – 4.

Whipped Cauliflower Parmesan 

Another winner from Skinny Taste! 

Ingredients:
1 head cauliflower, broken into forets
3 cloves garlic
1/4 c milk
1/3 c parmesan, grated
1 tbsp butter
1/4 c havarti, grated
Salt and pepper to taste

Bring a large pot of salted water with a steamer basket to a boil. Add cauliflower and garlic and cook until tender, about 10 minutes. Drain and return to the pot. Add remaining ingredients and purer with an immersion blender, or toss in a food processor and purée.

Serves 4 – 6.

Parmesan Canneles

  
These are so great with a salad or on their own.

Ingredients:
1 c whole milk
1 c flour
1 1/2 TBSP butter
1 c parmigiano
1 egg
1/4 tsp salt
1/4 tsp espelette pepper

Preheat oven to 375.

Combine milk and butter in a saucepan and bring to boil. Remove from heat and whisk in remain ingredients. Let sit for 30 minutes, whisking occasionally.

Spray a silicon canneles mold, place on a baking sheet and fill with batter. 

Bake for 45 minutes until golden brown.

Cool 5 minutes then remove from mold. Let cool 20 minutes before serving.

Makes 18 canneles.

Truffle Truffle Pasta

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One can never had too much truffle! This is truffle pasta with truffle butter, truffle shavings and truffle salt – truffle overload!

Ingredients:
8 oz truffle pasta
2 oz truffle butter
1/2 c shredded parmesan
1 TBSP truffle shavings
Truffle salt to taste
Shave parmesan

Cook pasta according to package

in a 12 inch skillet, melt butter, toss with pasta and cheese, remove from heat toss with truffle shavings and salt.

Finish with a little shaved parm.

Serves 2 – 4.

Roasted Cauliflower with Parmesan

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The cauliflower at the farmers market has been so beautiful that I’m on a bit of a cauliflower kick! This recipe is easy and oh so tasty – how can you go wrong by adding a little parm?

Ingredients:
1 head cauliflower, cut into florets
3 onions, sliced
8 thyme sprigs
4 garlic cloves, quartered
Olive oil
Salt and pepper
1/2 c Parmesan, grated

Preheat oven to 425°F.

Toss cauliflower, onion, thyme, garlic and olive oil together on a large rimmed baking sheet, spray with olive oil and season with salt and pepper.

Roast, tossing occasionally, until almost tender, 35-40 minutes.

Sprinkle with 1/2 c grated Parmesan, toss to combine, and roast until cauliflower is tender, 10-12 minutes longer.

Serves 4 – 6

Grilled Zuk Salad

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This might be one of my favorite salads of all time! Grilled Zuks topped with a little cheese, nuts and fresh basil!

Ingredients:
4 – 5 Zuks slices lengthwise 3/8 thick
Olive oil
Salt and pepper
2 TBSP hazelnut oil
1 TBSP Balsamic vinegar
1/4 c chopped hazelnuts, toasted
1 c basil leaves chiffonade
1/4 c parmesan cheese

Heat bbq or grill pan on medium high.

Toss Zuks with a drizzle of olive oil, salt and pepper. Cook about 3 min per side.

Toss Zuks with remaining ingredients and serve.

Serves 2 – 4.

Ricotta Gnundi with Pomodoro Sauce

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Meatless Monday this week involved a lovely light ricotta gnundi in a divine Pomodoro sauce. It comes together pretty quick, but you do need some time for freezing the gnundi for 30 minutes – 1 hour. I use a 1 inch cookie scoop to form the gnundi, you can also use two spoons.

Ingredients:
1 28 oz can tomatoes, puréed
2 TBSP olive oil
4 cloves garlic, minced
Salt
Gnundi:
16 oz ricotta
1 large egg and 1 egg yolk , lightly beaten
1/2 tsp pepper
1/2 c Parmesan, finely grated
1/2 tsp salt
1/2 c flour, plus more for dusting

Garnish:
Parmesan and toasted pine nuts

Heat oil over medium heat, add garlic and cook for 1 minute. Add tomatoes, olive oil, garlic and salt. Bring to boil then simmer for 15 minutes.

In a large bowl combine gnundi ingredients.

Place a piece of parchment on a large baking sheet, dust with flour.

Form gnundi into 1 inch balls with a cookie scoop or two spoons. Dust with flour and freeze for 30 minutes.

Bring a large pot of salted water to a boil, add gnundi and cook for 6 minutes.

Serve with sauce, Parmesan and pine nuts.

Serves 4.

Pasta with Ricotta and Spinah

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This is what happens when you have a 13 hour work day and yet refuse to succumb to take out. And what is better comfort after a long day than Pasta?

Ingredients:
1/2 lb pasta
4 cloves garlic
4 oz ricotta
6 oz baby spinach
3/4 tsp salt
1/2 tsp pepper
1/4 c Parmesan, grated

Bring a large pot of salted water to a bowl. Cook pasta according to package.

In a food processor combine garlic, ricotta, 3/4 of the spinach salt, pepper and parm. Blend until smooth and creamy.

Place remaining spinach in a large bowl. Add pasta and sauce, stir to combine, if too thick, add 1/8 c pasta water, stir and add as needed.

Serves 2 – 4.

Pasta with Kale

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I love kale add it to pasta with some citrus and cream and I’m in heaven! This is a quick and tasty weeknight pasta.

Ingredients:
1 TBSP olive oil
1 onion, finely chopped
4 cloves garlic minced
Res pepper flakes
1/2 c chicken stock
1 bunch of kale, thick stems removed and chopped
1 c 1/2 and 1/2
8 oz pasta
1/3 c Parmesan, grated
1 lemon zested and juiced
3 TBSP parsley, chopped

Bring a large pot of salted water to a boil. Cook pasta according to directions.

In a 12 inch skillet, heat oil over medium heat and sauté onions, pepper flakes and garlic until soft, about 5 minutes. Add stock and kale and cook for about 5 minutes. Add 1/2 and 1/2 reduce heat to simmer and stir. Add pasta and a little pasta water if needed. Stir in cheese, zest and juice. Top with parsley and serve.

Serves 4.

Prosciutto Soup

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This recipe was adapted from La Cucina Italiana. I did not have mortadella so I used proscuitto these little baked squares are wonderful in broth. I added some kale when I had leftovers and that was amazing. It’s super quick and easy perfect for a weeknight with leftovers for lunch.

Ingredients:
4 TBSP butter, at room temp
1/3 c semolina flour
4 eggs, separated
3 oz parmigiano, grated
2 oz proscuitto, finely chopped
1 TBSP milk
1/4 tsp grated nutmeg
4 c chicken broth
3 c kale, chopped (optional)

Preheat over to 400.

Grease an 8×8 glass or ceramic baking dish with butter and dust with semolina flour.

In a large bowl, stir together butter, flour, egg yolks, cheese, proscuitto, milk, nutmeg and a generous pinch of salt to form a thick batter.

In a second bowl, beat egg white to soft peaks. Fold into the batter and spread into baking pan.

Bake for 15 minutes, until golden and toothpick comes out clean.

Cool and cut into 1/2 cubes.

In a medium saucepan, heat broth to a gentle simmer. Add cubes and kale is using and simmer until tender about 3 minutes.

Serves 4 – 6