Spaghettini al Pomodoro

I have been missing a couple of months fun over at I Heart Cooking Clubs.I haven't been able to join in over the last couple of months, but now i'm back. My book of Tessa Kiros (thats the chef whe will be featering the next 6 months) finally came last friday. It took 2 hole weeks to arrive, and yesterday i started immediatly. For this weeks theme "In my pasta bowl"

I made this simple but lovely pomodoro pasta bowl, deffinatly going to make that more often. Would you like to see the wath the others made this week, follow the link below. Or join in on the fun.

Tessa Kiros says,"A general standard for measuring a superb home cook is often their pasta al pomodoro".

Spaghettini al pomodoro (spaghettini with tomato sauce)


Tessa kiros , Twelve(p190)
serves 6

1/2 quantity, about 400ml(14fl oz) tomato sauce(recipe below)
500g (1lb 2oz) spaghettini
1 tablespoon butter
about 120g(1 1/4 cups) freshly grated Parmesan cheese

Make the tomato sauce.
Bring a large saucepan of salted water to the boil. Cook the spaghettini following the package instructions. If your tomato saucepan is not big enough, transfer the sauce to a bowl large enough to contain all the pasta, and keep it warm.Drain the pasta, reserving a little of the cooking water. Add the pasta and the butter to the sauce, and mix trough quikle, adding a few drops of the cooking water is necessary. Serve immediately with the pharmesan cheese.

Pomarola semplice (Simple tomato sauce)

Tessa Kiros, Twelve(p.382)
makes about 700ml(24fl oz)

3 garlic cloves, peeled and lightly crushed
6 tablespoons olive oil
1.2kg(2lb 10oz) of ripe fresh tomatoes,skinned and chopped or
900 g (2lb) tin of peeled tomatoes with juice, chopped
about 12 basil leaves, roughly torn

Put the garlic and olive oil into a saucepan on a medium heat.
When the garlic begins to sizzle, add the tomatoes. Season with about a teaspoon os salt and a little pepper. When the tomatoes begin to boil, lower the heat and simmer for about 20 minutes, depending on how much water the tomatoes contain. Break up the tomatoes with a wooden spoon and cook until the tomatoes have melted into a thick, smooth sauce. Take care not to dry out the sauce. It should have a thick, soft consistency. If you prefer a completely smooth sauce, pass through a food mill or puree rougly in a blender. Add the basil towards the end of the cooking time.
If you will not be using the sauce immediately, store in a jar in the refrigerator. Cover the tomato sauce with a tin layer of olive oil. the sauce can also be frozen for future use.
If you are using tinned tomatoes, the cooking time will be slightly less. About 15 minutes from when the tomatoes begin to boil.


Notes: i only made half of the sauce recipe, because i didn't had any more tomatoes ad hand. But Tessa writes in her book that you can preserve this sauce very wel in glass jars for months.

Meatballs and pasta

Mad about herbs is this weeks theme at I Heart Cooking Club to cook with one of Jamie Olivers recipes. I decided to make spagetti with meatballs, and it was rockin'. The flavours of the herbs where great together. Feel free to join in!


ingredients
serves 4-6

• 4 sprigs of fresh rosemary
• 12 Jacob’s cream crackers
• 2 heaped teaspoons Dijon mustard
• 500g good-quality minced beef, pork, or a mixture of the two
• 1 heaped tablespoon dried oregano
• 1 large egg, preferably free-range or organic
• sea salt and freshly ground black pepper
• olive oil
• a bunch of fresh basil
• 1 medium onion
• 2 cloves of garlic
• ½ a fresh or dried red chilli
• 2 x 400g tins of chopped tomatoes
• 2 tablespoons balsamic vinegar
• 400g dried spaghetti or penne
• Parmesan cheese, for grating


method

Meatballs are fantastic! They’re perfect like this, with a one-minute homemade tomato sauce and spaghetti, but you could also try polenta or simple chunks of fresh crust bread. I like to make meatballs with a mixture of beef and pork, as I think it gives a really wonderful flavour and texture.

To make your meatballs
• Pick the rosemary leaves off the woody stalks and finely chop them
• Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands
• Add to a mixing bowl with the mustard, minced meat, chopped rosemary and oregano
• Crack in the egg and add a good pinch of salt and pepper
• With clean hands scrunch and mix up well
• Divide into 4 large balls
• With wet hands, divide each ball into 6 and roll into little meatballs – you should end up with 24
• Drizzle them with olive oil and jiggle them about so they all get coated
• Put them on a plate, cover and place in the fridge until needed

To cook your pasta, meatballs and sauce
• Pick the basil leaves, keeping any smaller ones to one side for later
• Peel and finely chop the onion and the garlic
• Finely slice the chilli
• Put a large pan of salted water on to boil
• Next, heat a large frying pan on a medium heat and add 2 lugs of olive oil
• Add your onion to the frying pan and stir for around 7 minutes or until softened and lightly golden
• Then add your garlic and chilli, and as soon as they start to get some colour add the large basil leaves
• Add the tomatoes and the balsamic vinegar
• Bring to the boil and season to taste
• Meanwhile, heat another large frying pan and add a lug of olive oil and your meatballs
• Stir them around and cook for 8–10 minutes until golden (check they’re cooked by opening one up – there should be no sign of pink)
• Add the meatballs to the sauce and simmer until the pasta is ready, then remove from the heat
• Add the pasta to the boiling water and cook according to the packet instructions

To serve your meatballs
• Saving some of the cooking water, drain the pasta in a colander
• Return the pasta to the pan
• Spoon half the tomato sauce into the pasta, adding a little splash of your reserved water to loosen
• Serve on a large platter, or in separate bowls, with the rest of the sauce and meatballs on top
• Sprinkle over the small basil leaves and some grated Parmesan




notes:
- didn't had any jacob cream crackers so i used bread crumbs instead
- for the minced meat used half beef half pork like Jamie suggested.
The meatballs where absolutly delicious, this recipe was a real winner and whe don't fancy red sauce on our pasta but after this we do.
From Jamie's ministry of food.

also posted this to:

Tagliatelle with asparagus, crispy pancetta and parmesan

This weeks theme at i heart cooking clubs is mum's the word! My mom really love's Asparagus, so made this delicious pasta especially for her and a little bit for me;)

ingredients

• 1 bunch asparagus
• 12 thin slices pancetta, the best quality you can afford, sliced into small strips
• 500g fresh egg tagliatelle
• 100g Parmesan, grated
sea salt and freshly ground black pepper
• extra virgin olive oil

method

A great dish packed with earthy flavours that the whole family will love – and it's quick and easy, too!

Snap the woody bottoms off the asparagus stalks and throw them away.

Cut off the top 4cm of each stalk, put to one side and finely chop the remaining stalks. Heat a wide frying pan and gently fry the chopped asparagus stalks in a little olive oil with the pancetta. When the asparagus softens slightly turn the heat off and mash them roughly with the back of a fork.

Cook the tagliatelle in plenty of boiling salted water, according to pack instructions. Add the asparagus tips for the last 2 minutes of cooking time.

Drain the pasta, reserving a cup of the cooking water, and toss with the mashed asparagus and pancetta.

Stir in most of the Parmesan cheese and season with salt and pepper. If needed loosen the pasta with a little of the cooking water. Serve with the last of the Parmesan sprinkled on top.

Tip: Cooking your asparagus with the pasta is a clever way to save on time and washing up.

Penne with Sun-dried Tomato Pesto

Recipe can be found here
Courtesy of Giada de Laurentiis

cooking time: 15 minutes
yields: 4 servings


Ingredients:
12 ounces penne pasta
1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
2 garlic cloves
Salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan
Directions
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.

Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.

Posting this to:
- I Heart Cooking Clubs( Arrivederci Giada! last week of cooking with Giada, next week we will start cooking with Jamie Oliver for the next six months)

The link to my Arrivederci dinner is here!

Chicken tetrazzini for IHCC

Since it still potluck this week, and our time with Giada de Laurentiis over at I heart Cooking clubs is almost up... I decided to make another one of her recipes, for this weeks potluck. The Foodnetwork.com has been my recipe source over the last few months, and i decided to make number 1 from the Giada top 100 recipes, Chicken Tetrazzini.

The preparation took about one hour, but it was word it. Would propably never chosen this recipe myself, but i really had to make something from the top 10 at the very least. Suprised i was that it came out this well, it taste's lovely two. It was definatly worth the try.


recipe from the foodnetwerk
courtesy of Giada de Laurentiis

cooking time: 1 hour
Ingredients
9 tablespoons butter
2 tablespoons olive oil
4 boneless skinless chicken breasts
2 1/4 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1/2 cup dry white wine
1/3 cup all-purpose flour
4 cups whole milk, room temperature
1 cup heavy whipping cream, room temperature
1 cup chicken broth
1/8 teaspoon ground nutmeg
12 ounces linguine
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley leaves
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs

Directions:

Preheat the oven to 450 degrees F.(230 degrees C.)

Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.

Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.

Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.

Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.

Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

Spaghetti with Arugula Pesto and Seared Jumbo Shrimp for IHCC

I've been missing out of last weeks fall theme, but back here with this weeks potluck at IHCC.

My boyfriend has been asking about shrimps so when i came across this recipe, i thougt this would be a delicious simple weeknight meal.
He really loved my choice because he saw no veggies(he isn't a big fan of them), but ofcourse there is already a lot of arugula in the sauce/ pesto. Seems like a great choice to me to! No complaining about the veggies he didn't like because he didn't regonized them.

recipe from foodnetwork.com
Cook time: 15 minutes
yields: 6 servings

Ingredients
2 cups fresh arugula
1 garlic clove
1/2 cup plus 2 tablespoons olive oil
1/2 cup freshly grated Parmesan
Salt and freshly ground black pepper
1 pound jumbo shrimp
1 pound spaghetti
Lemon zest, for garnish
10 parsley leaves, chopped, for garnish

Directions
Blend the arugula and garlic in a food processor until finely chopped. With the machine running, gradually add 1/2 cup of oil, processing until well blended. Transfer the pesto to a large bowl. Stir in the Parmesan. Season with salt and pepper, to taste.

Prepare the grill (high heat). Using a knife, cut the back of the shrimp. Brush the shrimp with oil. Sprinkle with salt. Grill the shrimp until just cooked through, about 3 minutes per side. Transfer the shrimp to a plate.

Meanwhile, cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1/2 cup of the cooking liquid.

Toss the pasta with the pesto in the large bowl to coat, adding the reserved cooking liquid 1 tablespoon at a time to moisten. Top with the grilled shrimp. Garnish with the lemon zest and parsley.

Rigatoni Penne with Creamy Mushroom Sauce

Served family style is this weeks theme at IHCC. We can make any dish that our familys would love.
So i made this lovely pasta with Mushrooms.

Adapted from the foodnetwork.com
Yield: 4 to 6 servings

1 pound rigatoni pasta
2 tablespoons olive oil
2 shallots, minced
1 clove garlic, minced
Salt and freshly ground black pepper
1 pound assorted mushrooms, (such as cremini, shiitake and button), cleaned and sliced
1/2 cup white wine
1/2 cup vegetable stock
1 cup (8 ounces) mascarpone cheese, at room temperature
1/2 cup grated Parmesan
1/4 cup chopped fresh chives

i'didnt had rigatoni so i used Penne.
Giada seemes to love rigatone...

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

While the pasta is cooking:

Heat the oil in a large skillet over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms to the pan and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives. Serve immediately.