Sunday, October 31, 2010

Pasta Cavolfiore

This pasta dish has a mix of textures - the crunch of Cauliflower and the smoothness of fresh pasta - albeit Al dente.


1 lb fresh pasta - linguine works best, although spaghetti would be terrific too. capellini does not work well, however.
1/4 c olive oil
1 medium to large Cauliflower
1 large (28 oz) can plum Italian tomatoes
2 gloves of garlic
1 medium onion
1/4 tsp marjoram (dry)
1/2 tsp basil (fresh)
1/2 c mixed parimsiano and reggiano cheese grated
salt & pepper (white) to taste

Prepare the Cauliflower before heating the oil. Break the Cauliflower into its florets and slice the stem into rings about 1/8". Heat a deep sauce pan. Add the Olive Oil to the heated pan and heat quickly but do not scorch as olive oil will burn easily. Add the onion and saute until the onion is nearly translucent then add the garlic. Do not brown the garlic. When the garlic softens and is aromatic add the Cauliflower stems. Cook the stems for 2-3 minutes and then add the florets. Add the juice from the plum tomatoes steaming the Cauliflower slightly. Break up the plum tomatoes with your hands and add to the Cauliflower mixture and toss. Saute another 5-7 minutes until the Cauliflower is cooked but crisp.

Meanwhile on another burner (preferrably gas) 3 quarts of water - adding a little salt and olive oil to the water. Bring it to a boil and drop in the linguini. Cook until Al dente - to your taste.
Drain the pasta.

In a warm pasta bowl put some sauce from the Cauliflower Sauce on the bottom of the bowl - add the pasta and about 1/2 tsb of olive oil mix the pasta with the sauce and then add the Cauliflower Sauce and the Parmisiano and Reggiano cheese while mixing the pasta so it is combined completely.

Serve hot in smaller pasta bowls.
Bon Apetito

Sunday, October 17, 2010

Mom and Melissa

An old standard- Marinated Mushrooms

It's been awhile since my mom and I have talked recipes - but when she was asked by a friend to provide some recipes for a cook book - my mom's interest in our blog was reinvigorated! Hopefully, we will be back to every Sunday evening.

Here's the ingridients for an easy appetizer:

1 lbs mushrooms sliced - crimini mushrooms work well
1 1/2 tsp of salt
1 1/2 tsp of sugar
1/4 tsp of red pepper (although mom always uses at least 1/2 tsp of red pepper)
1/4 tsp of ground black pepper
1/4 tsp of fresh chopped oregano
1/4 tsp of ground white pepper
1 garlic broken into cloves so they can be removed
3/4 c red or white wine vinegar (not balsamic)
1/3 c olive oil
1 chopped medium yellow onion

Mix all ingridients and add sliced fresh mushrooms. Marinate mushrooms for 3 days in refrigerator stirring everyday. On the 3rd day strain and remove garlic and serve.