Pressure Cooker Penne with Butternut Squash and Ricotta

Pressure Cooker Penne with Butternut Squash and Ricotta
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Ingredients
  1. 2 1/2 pounds butternut squash, peeled, halved and seeded
  2. 1 tablespoon butter or olive oil
  3. 1 cup coarsely chopped onions
  4. 3 cups chicken broth
  5. 1 teaspoon salt (omit if using salty broth)
  6. 12 ounces penne or other short cut pasta that normally cooks in 9 to 13 minutes
  7. 1 cup ricotta
  8. 1/2 to 3/4 teaspoon ground sage
  9. 2 to 4 tablespoons chopped fresh parsley
  10. 1/4 cup grated parmesan, plus more to pass at the table
  11. 1 cup toasted hazelnuts or walnuts, coarsely chopped
Instructions
  1. Cut half the squash into 3/4 inch chunks and the remaining squash into 2 inch pieces. Set aside.
  2. Heat the butter in a 6-quart or larger cooker. Stir in the onions, chicken broth, salt (if using), and smaller pieces of squash. Bring to a boil and add the pasta. (It’s ok if all of the pasta is not covered with liquid.) Set the remaining squash on top. Lock the lid in place. Over high heat bring to high pressure. Cook at high pressure for 5 minutes. Turn off the heat and quick-release the pressure. Remove the lid, tilting it away from you to allow steam to escape.
  3. Add the ricotta, sage and parsley to taste, and the parmesan. Stir gently until some of the squash breaks up. If the pasta is not uniformly tender, replace the lid during this period and set the cooker over very low heat, stirring occasionally, until the pasta is done. Stir in the toasted nuts.
  4. Serve in large, shallow bowls. Pass additional parmesan at the table.
Adapted from Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker by Lorna Sass
Adapted from Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker by Lorna Sass
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Spicy Ginger Pork Noodles With Bok Choy

Spicy Ginger Pork Noodles With Bok Choy
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Ingredients
  1. 12 ounces baby bok choy (3 or 4 small heads)
  2. 1 inch piece ginger root
  3. Kosher salt
  4. 4 ounces flat rice noodles
  5. 2 tablespoons peanut oil
  6. 1/2 pound ground pork
  7. 3 tablespoons low-sodium soy sauce
  8. 4 teaspoons rice wine vinegar
  9. 1/2 cup thinly sliced scallions
  10. 2 garlic cloves, finely chopped
  11. 1/2 - 1 fresh fresno chile or jalapeño, seeded if desired, thinly sliced
  12. 2 tablespoons toasted sesame seeds
  13. 1 teaspoon sesame oil, more for drizzling
  14. Cilantro and/or torn basil, for serving
Instructions
  1. Trim bok choy and separate dark green tops from white stems; leave tops whole and thinly slice stems. Peel ginger and finely chop.
  2. Bring a large pot of salted water to a boil. Add noodles and cook according to package instructions. Drain and run under cool water; drain again.
  3. Heat 1 tablespoon peanut oil in a large skillet over medium-high heat. Add pork and cook, breaking up with a fork, until golden and cooked through, about 8-10 minutes. Season with salt, 1 tablespoon soy sauce and 1 teaspoon rice wine vinegar. Use a slotted spoon to transfer meat to a bowl.
  4. Add remaining 1 tablespoon oil to skillet. Stir in half the scallions, ginger, garlic and chile. Cook until fragrant, about 1 minute. Add bok choy stems and a pinch of salt. Cook until bok choy is almost tender, about 2 minutes. Toss in leaves and return pork to skillet.
  5. Toss noodles, remaining 2 tablespoons soy sauce and 1 tablespoon rice vinegar into the pan. Cook until just warmed through.
  6. Transfer to a large bowl and toss with remaining scallions, sesame seeds, sesame oil and herbs.
Adapted from New York Times
Adapted from New York Times
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Pasta Shells with Artichoke Cream and Smoked Chicken

Pasta Shells with Artichoke Cream and Smoked Chicken
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Ingredients
  1. One 8-ounce jar oil-packed artichokes, drained*
  2. Salt and freshly ground pepper
  3. 2 cups heavy cream
  4. 1 tablespoon fresh lemon juice
  5. 1/2 pound medium pasta shells
  6. 3/4 pound skinless smoked chicken breast**, cut into strips
  7. 1 pint cherry tomatoes, quartered
  8. 2 tablespoons finely chopped chives
Instructions
  1. In a small saucepan, season the artichokes with salt and pepper and simmer them in the cream over moderately low heat until very tender, about 12 minutes. Transfer the artichokes and cream to a blender and purée. Add the lemon juice and season with salt and pepper.
  2. In a large saucepan of boiling salted water, cook the pasta until al dente. Drain the shells and return them to the pan. Add the artichoke cream, smoked chicken, tomatoes and chives; season with salt and pepper. Transfer to bowls and serve.
Notes
  1. *Or use frozen artichokes. Do not use the tangy marinated artichokes.
  2. **Make your own smoked chicken breast using Cameron's Stovetop Smoker.
Adapted from Food and Wine Magazine
Adapted from Food and Wine Magazine
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Weeknight Bolognese

Weeknight Bolognese
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Ingredients
  1. 2 tablespoons good olive oil, plus extra to cook the pasta
  2. 1 pound lean ground sirloin
  3. 4 teaspoons minced garlic (4 cloves)
  4. 1 tablespoon dried oregano
  5. 1/4 teaspoon crushed red pepper flakes
  6. 1¼ cups dry red wine, divided
  7. 1 (28-ounce) can crushed tomatoes
  8. 2 tablespoons tomato paste
  9. Kosher salt and freshly ground black pepper
  10. 3/4 pound dried pasta, such as orecchiette
  11. 1/4 teaspoon ground nutmeg
  12. 1/4 cup chopped fresh basil leaves, lightly packed
  13. 1/4 cup heavy cream
  14. 1/2 cup freshly grated Parmesan cheese, plus extra for serving
Instructions
  1. Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1½ teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.
  2. Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box.
  3. While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining ¼ cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and ½ cup Parmesan and toss well. Serve hot with Parmesan on the side.
Adapted from Barefoot Contessa How Easy is That? by Ina Garten
Adapted from Barefoot Contessa How Easy is That? by Ina Garten
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Braised Short Ribs with Orecchiette

Braised Short Ribs with Orecchiette
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Ingredients
  1. 1.5 pounds beef short ribs
  2. 1 tablespoon vegetable oil
  3. 1/2 onion, finely chopped
  4. 1 celery stalk, finely chopped
  5. 1 carrot, finely chopped
  6. 1 tablespoon tomato paste
  7. 1/2 cup red wine
  8. 3/4 cup stock - beef or chicken
  9. kosher salt
  10. freshly ground black pepper
  11. 1 cup tomato purée
  12. Parmesan cheese
  13. heavy cream, to taste
  14. parsley or celery leaves, chopped
  15. 1/2 pound Orecchiette pasta, cooked al dente
Instructions
  1. Season short ribs with salt and pepper. Heat oil in a stovetop pressure cooker over medium-high heat. Add short ribs and brown on all sides. Add onion, celery and carrot and cook until softened. Stir in tomato paste. Add wine and reduce by half. Add stock. Bring to high pressure and pressure cook for 1 hour. Naturally release pressure. Remove bones and skim fat*. With a fork, shred the short ribs.
  2. In a medium saucepan, add short ribs with its cooking liquid and tomato purée. Simmer over medium heat. Add a touch of cream and 1/4 cup Parmesan cheese. Season to taste.
  3. Serve with Orecchiette pasta and garnish with herbs and Parmesan.
Notes
  1. Fat is easy to remove if made in advance and chilled.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Homemade Macaroni and Cheese

Homemade Macaroni and Cheese
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Ingredients
  1. 2 ounces unsalted butter (one half stick)
  2. 4 tablespoons flour
  3. 1 teaspoon each; dry mustard, white pepper, chile powder, and salt
  4. ¼ teaspoon nutmeg
  5. 32 ounces whole milk
  6. ½-1 pound cheese of choice, grated (I like to combine cheeses and grate myself; soft cheeses work best)
  7. 1 pound dry pasta
Instructions
  1. In a large Dutch oven, melt butter and then add flour to make a roux. Allow the roux to cook for 3-4 minutes to cook the flour taste out and for the mixture to darken a bit. Season with dry mustard, white pepper, chile powder, salt, and nutmeg. Add milk in slowly, whisking as you go. Over medium high heat, gently stir the béchamel sauce until it begins to thicken. This will take about 10-15 minutes.
  2. Once the sauce has thickened, slowly whisk in grated cheese a handful at a time, whisking after each addition so cheese can be completely absorbed (you have now created a Mornay sauce from the béchamel base)
  3. Taste sauce and adjust with spices used earlier (dry mustard, white pepper, and salt)
  4. Turn sauce to simmer and prepare pasta according to package directions. Drain pasta and retain the pasta water.
  5. Combine pasta and sauce, at first you may not need all the sauce but as the mixture sits, the pasta will absorb more and more of the sauce. Add more as the sauce gets absorbed to achieve your desired consistency. If the sauce is too thick, thin with pasta water.
  6. Serve with breadcrumbs, bacon bits, sun-dried tomatoes, or any number of accompaniments if desired.
Notes
  1. At Ladies Night Out, Kelly used Rigatoni and equal parts Vermont White Cheddar, Baby Swiss, and Monterey Jack.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Pasta with Tomato-Blue Cheese Sauce

Pasta with Tomato-Blue Cheese Sauce
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Ingredients
  1. 1 ½ pounds pasta (angel hair or thin spaghetti)
  2. 2 tablespoons olive oil
  3. 3 cloves garlic, minced
  4. 1 28-ounce can diced tomatoes, drained
  5. dash of sugar
  6. salt and freshly ground black pepper, to taste
  7. crushed red pepper flakes, to taste
  8. 3/4 cups crumbled blue cheese
  9. 3/4 cups heavy cream
  10. 4 cups baby spinach
  11. half and half, for thinning
  12. extra blue cheese crumbles, for garnish
Instructions
  1. Cook pasta according to package instructions.
  2. In a large skillet over medium heat, add olive oil. When hot, add minced garlic and cook for a minute. Pour in drained tomatoes. Add sugar, salt, pepper, and crushed red pepper to taste. Cook for 10 to 15 minutes, stirring occasionally. Reduce heat to low. Stir in crumbled blue cheese. Add cream and stir, then a little splash of half-and-half if sauce is too thick. Cook for a minute or two, tasting and adding more seasonings as needed.
  3. At the very, very, very last minute. toss in spinach. Immediately toss in the cooked and drained pasta. Serve immediately!
Adapted from The Pioneer Woman
Adapted from The Pioneer Woman
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Beet Pesto Pasta

Beet Pesto Pasta
Serves 6
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Ingredients
  1. 1 pound spaghetti
  2. 2 cloves garlic
  3. ½ cup pistachio nuts plus 2 tablespoons for garnish
  4. 2 large purple beets, boiled until fork tender
  5. 1/4 cup olive oil
  6. 1/4 cup lemon juice
  7. kosher salt
  8. 1 cup grated Parmesan
Instructions
  1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.
  2. In the bowl of a food processor add the garlic cloves and pistachios and pulse until the nuts are a fine meal and the garlic is minced. Add the beets, olive oil and lemon juice and pulse until you have a smooth pesto sauce. Season to taste with kosher salt. Using a spatula, fold in the Parmesan.
  3. When the pasta is done, toss with the pesto and season to taste with kosher salt.
  4. Serve hot.
Notes
  1. Alternatively, if you wanted to serve the pasta at room temperature or chilled than you should rinse the pasta with cold water before tossing with the pesto.
Adapted from The Generous Table
Adapted from The Generous Table
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Pasta with Tomato Water, Basil and Garlic

Pasta with Tomato Water, Basil and Garlic
Serves 4
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Ingredients
  1. 4 ripe tomatoes, large dice
  2. 1 - 1 1/2 t. coarse kosher salt
  3. 12 ounces bucatini or spaghetti
  4. 10 cloves of garlic
  5. 1 cup basil, cut into ribbons
  6. 3 ounces butter, cut into chunks
  7. Olive oil, as needed
  8. Parmesan, grated (optional)
Instructions
  1. Season the tomatoes with the salt and toss them well.
  2. Put a big pot of water on to boil. When it comes to a boil, add a generous pinch of salt.
  3. Smash the garlic with the flat side of a knife, give it all a few rough chops with the knife and set them a side in a small bowl. Cut the basil into ribbons or roughly chop it. Take a pinch of this basil, chop it finely, and add it to the tomatoes to season the tomato water.
  4. Heat a teaspoon or two of olive oil in a large sauté pan over medium heat, add the garlic and cook it until it is just beginning to brown around the edges and soften, a couple minutes. (Watch carefully so that it doesn't burn) Pour the tomatoes into a strainer over the garlic so that the tomato water will stream into the pan below. Set the strainer with the tomatoes into the bowl so they don’t drip on the counter, and swirl the sauce to bring it to a simmer.
  5. Meanwhile, cook the pasta and drain it.
  6. Add the butter while continuing to swirl or stir the sauce. Keep the sauce moving until all the butter is melted. Add the pasta and toss to coat the pasta evenly. Divide the pasta among four bowls and top with the tomatoes and basil. Add Parmesan if desired.
Adapted from Michael Ruhlman
Adapted from Michael Ruhlman
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Swiss Chard Ravioli with Marcella’s Famous Tomato Sauce

Swiss Chard Ravioli with Marcella's Famous Tomato Sauce
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For Pasta Dough
  1. 1 cup all-purpose flour
  2. 1 T. olive oil
  3. 1 large egg
  4. pinch of salt
For Swiss Chard Filling
  1. 12 oz. Swiss chard
  2. 2 T. olive oil
  3. 1 medium onion, chopped
  4. 1 clove garlic, minced
  5. 16 oz. whole milk ricotta
  6. 4 oz. mozzarella cheese, grated
  7. ¾ cup grated parmesan cheese
  8. ¼ cup chopped basil
  9. 1 t. kosher salt
  10. ¼ t. pepper
  11. 4 sheets of fresh pasta, cut into squares
For Tomato Sauce
  1. 2 pounds fresh, ripe tomatoes peeled and seeded OR use 2 cups canned imported tomatoes with juice
  2. 5 T. butter
  3. 1 medium onion, peeled and cut in half
  4. salt to taste
For Pasta Dough
  1. On a bread board or the counter, place the flour on it. Make a well in the flour, and carefully add the egg, olive oil and salt. Mix together with a fork, by starting in the middle of the well, and gradually incorporate the flour into the egg and oil; when you can't mix in any more of the flour, start kneading the mixture with your hand. Next, using a pasta machine, run the dough through the wheels of the machine at no. 1 dial until it is smooth and feels like “leather”. This process could take about 10-15 times. Now, put the dough through each numbered dial (2-6 or 7) just once. Cut into squares.
For Swiss Chard Filling
  1. Remove the stems of the Swiss chard. Chop the leaves into 1 inch pieces. In a large non-stick skillet, heat the olive oil over medium heat. Add the onion and sauté till soft. Add the garlic and cook another minute. Add the chard and cook until wilted and let the mixture cool.
  2. Place the ricotta, mozzarella, Parmesan, basil, salt and pepper in a bowl of food processor. Add the cooled chard mixture and blend until smooth. Spoon this mixture into a pastry bag and pipe into center of ravioli dough. Place another piece of dough on top and seal the edges. Cook in salted, boiling water. Serve with tomato sauce.
For Tomato Sauce
  1. Put the prepared tomatoes in a saucepan. Add the butter, onion, and salt. Cook uncovered on very low heat at a steady simmer about 45 minutes. Cook until the fat floats free from the tomatoes. Stir from time to time, mashing up any large pieces of tomato with the back of a wooden spoon. Taste for seasonings. Discard the onion. Spoon over the ravioli, adding grated Parmigiano-Reggiano cheese.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/