Spring Ramp Risotto

Spring Ramp Risotto

[printable recipe]
serves 4

5 cups vegetable stock3 tablespoons butter
3/4 cup chopped ramp bulbs
1 cup Arborio rice
1/2 cup dry white wine
3/4 cup chopped ramp leaves
1 cup freshly grated Asiago cheese
1 1/2 teaspoons lemon zest (if available, Meyer lemon zest is lovely here)
Sea salt and freshly ground black pepper

Warm the stock in a medium saucepan over medium-low heat.

Meanwhile, melt the butter in a large heavy-bottomed saucepan or risotto pot. Add the chopped ramp bulbs to the butter mixture and allow to sauté for 2-3 minutes or until just tender.

Add the rice and stir to coat all the grains with butter. Sauté the rice for 2-3 minutes until the rice begins to look chalky. Then add the wine and cook for 2-3 minutes, stirring, until all the moisture has been absorbed and the aroma of alcohol has dissipated.

Begin adding the stock, one cup at a time, to the pan, stirring until the liquid is fully absorbed by the rice.
Continue to add stock, one cup at a time, stirring constantly. Continue this process until the rice is cooked through but still a little al dente, about 30 minutes total (if you run out of stock, you can substitute hot water towards the end).

Turn off the heat, add the chopped ramp greens, lemon zest, and Parmesan cheese. Mix well to incorporate, then season to taste with salt and freshly ground black pepper.

©BURP!

Rustic Crockpot Bolognese Sauce

Rustic Crockpot Bolognese Sauce
Makes enough sauce for 4 lbs of pasta

[printable recipe]

Ingredients:
3 T unsalted butter
1 large onion, finely chopped
3 large carrots, finely chopped
3 ribs of celery, finely chopped
5 cloves garlic, finely chopped
2 pounds Italian sausage (casings removed)
1 pound ground beef
1 can tomato paste
2 teaspoons dried thyme
3 cups whole milk
3 cups dry white wine
Two 28 ounce cans of diced tomatoes*
salt and pepper

Directions:
Heat butter in a large Dutch oven or stockpot over medium high heat until foaming. Add onion, carrot, and celery and cook until softened, about 6 minutes. Add garlic and cook until fragrant, about 30 seconds.  Add the Italian sausage and ground beef, breaking it apart with your spoon and cooking until it is just browned. Add tomato paste and thyme, stirring until well combined.

Add milk, bring to a rigorous simmer, and cook until milk evaporates and only clear fat remains on the surface of the sauce, about 10-15 minutes. Add wine and tomatoes and bring to a boil. Transfer mixture to the slow -cooker, cover, and set temperature to high.

When the sauce comes to a boil in the slow cooker, tip the lid so that the cooker is only partially covered, and allow the sauce to simmer for at least ten and up to 12 hours.  The sauce should be very thick.

Season to taste with salt and pepper before serving.

Freezes well. Store in airtight containers for up to three months.

*If you prefer a smoother, less rustic sauce, use crushed tomatoes or tomato puree.

©BURP!

Pasta with Roasted Red Pepper Sauce

Pasta with Roasted Red Pepper Sauce

serves 4

[printable recipe]

• 2 Tablespoons Olive Oil
• Medium onion, finely diced
• 8 ounces roasted red pepper spread (1 pint jar)
• Salt and pepper, to taste
• 1/2 cup Heavy Cream
• ¼ cup Italian flat leaf parsley, minced
• Parmesan cheese
• 8 ounces orecchiette, or other squatty pasta shapes

Cook pasta in boiling salted water according to the directions on the package, taking care to cook only to al dente. Drain and set aside.

Meanwhile, heat olive oil in a large skillet over medium heat. Add onions and cook until soft, about 5 minutes. Add red pepper spread and mix to combine. Pour in cream, mix thoroughly, and allow the mixture to simmer until slightly thickened. Season to taste with salt and freshly ground pepper.

Add cooked pasta, and toss to combine.

Serve pasta in a warm bowl topped with chopped parsley and plenty of shaved Parmesan.

©BURP! Where Food Happens

Pasta with Creamy Blue Cheese Rosemary Sauce, Roasted Cauliflower and Sausage

Pasta with Creamy Blue Cheese Rosemary Sauce, Roasted Cauliflower and Sausage
[printable recipe]
serves 4-6

4 T olive oil, divided
1 head of cauliflower, cut into florets (about 6-8 cups)
8 oz. gorgonzola, crumbled
1 1/2 cups whole milk
12 oz. cream cheese, cubed
2 cloves garlic, minced
1 T chopped fresh rosemary leaves
12 oz whole wheat penne
4 smoked sausages (we used beef sausage with blue cheese), sliced
1/3 cup toasted bread or cracker crumbs

Preheat oven to 425F
Toss cauliflower with 3 tablespoons of the olive oil and spread in one layer on a rimmed baking sheet.  Roast for 25-30 minutes, or until browned and just tender.  Turn oven down to 375F.

Meanwhile, heat remaining 1 tablespoon of olive oil in a medium saucepan.  Add garlic and sauté gently for 1-2 minutes or until fragrant.  Add rosemary and cook for a few seconds more. Add cream cheese and stir until blended and creamy.  Whisk in whole milk until smooth.  Crumble in blue cheese and stir to combine.  Allow to heat gently for 10-15 minutes while pasta is cooking.

Bring 4 quarts of water to a rapid boil.  Add penne and cook until pasta is al dente.  Drain pasta and place in large bowl.

When cauliflower is finished roasting, add cauliflower to bowl with pasta.  Toss with blue cheese sauce.  Add sliced sausages and stir to combine.

Pasta can be made 1 day ahead at this point. Store in refrigerator, keeping bread crumbs separate.

Place pasta in a large baking dish, top with bread crumbs and bake for 15-20 minutes or until browned and bubbling.  Previously refrigerated pasta will take about 40 minutes to reheat.

©BURP! Where Food Happens

Nettle & Garlic Ravioli with Rosemary Browned Butter

Nettle Ravioli with Rosemary Browned Butter
adapted from Langdon Cook: Fat of the Land
[Printable recipe]
Serves 6-8

Fresh pasta based on Marcella Hazan's recipe:

2 cups unbleached all-purpose flour
4 large eggs
1 tsp milk

Combine flour, eggs, and milk in the food processor, pulsing until the dough begins to form a ball and pull away from the sides of the processor bowl. 

Remove the dough from the machine and knead on a lightly floured surface, adding flour until the dough is no longer sticky.  Continue kneading until the dough is smooth and elastic, at least 8-10 minutes.


Refrigerate the dough while you make the filling.

Filling:
1/4 cup cream cheese
1 egg

1 1/2 cups stinging nettle & green garlic paste (or blanched stinging nettles that have been chopped in the food processor); you may also substitute 10 oz chopped spinach and 1-2 cloves of minced garlic
15 oz full-fat ricotta cheese
1/2 cup grated parmesano reggiano
1/2 tsp salt
1/4 tsp grated nutmeg

Whipp egg and cream cheese together in a large bowl until smooth.  Add remaining ingredients and stir until thoroughly combined.

After retrieving the pasta dough from the fridge, roll it into a log and cut it into 12 equal parts. Flatten each part into a rough square, and feed into your pasta roller, starting at 1 and finishing at 6.

Lay one layer of dough out on a lightly floured surface.  Using a melon baller or small ice cream scooper, scoop filling onto the pasta in reasonable intervals.  Cover the pasta and filling with another layer of dough, pressing the dough down between scoops of filling.   Trim the ravioli with a fluted pasta wheel or knife, being sure to press down the dough thoroughly between each dumpling.

Bring a large pot of water to a rolling boil   Add salt and cook ravioli in batches, removing from the water when the pasta floats and the pasta is cooked (3-4 minutes). Remove to a warm plate with slotted spoon.

Rosemary Browned Butter:
1 stick salted butter
5 T rosemary leaves

Melt butter in small saute pan over medium heat. When the butter has melted, add rosemary leaves. Stir the butter and rosemary.  The butter will begin to foam, and then you'll begin to see a hint of brown in the oil beneath the foam.  As it browns, turn off the heat and pour the sauce over the cooked ravioli. 

©BURP! Where Food Happens

Beet Sauce for Pasta

 Beet Sauce
serves 3-4

6 medium beets, roasted and peeled*
3-4 large cloves garlic, roasted*
2 T olive oil (or to taste)
1 T lemon juice
4 oz soft goat cheese, crumbled
8 oz pasta
salt and pepper, to taste
1/2 cup fresh basil, chopped

Cook pasta according to package instructions.

Whizz beats and garlic in the blender until a rough paste forms.  Add olive oil until well blended.  If using already roasted beets, warm the sauce over a medium low flame.  Add goat cheese and stir to combine. Add lemon juice and salt & pepper to taste.  Toss sauce with cooked pasta and top with fresh basil.

Serve.


*To roast beets & garlic:  Wrap each beet in a sheet of aluminum foil and place onto a large sheet pan. Wrap heads of garlic the same way. Roast beets and garlic together in a 400º oven for about 40 minutes. Check for done-ness. Remove garlic when soft to the touch. Remove bets when they can be pierced easily with a fork. Continue cooking for an hour or more, until beets are thoroughly cooked.


Get the full post Over at Burp!

©BURP! Where Food Happens

Reuben Risotto

A new take on an old comfort food favorite.  All the flavors of a reuben sandwich come together in this creamy, delicious, risotto.  Just perfect for the leftovers from your St. Patrick's Day feast!

Reuben Risotto

3 T olive oil
4 cups corned beef stock (from Best Ever Corned Beef Brisket)
1 medium onion, diced
1 1/2 cups arborio rice
2 tsp caraway seed
1/2 cup stout beer
1 cup chopped cooked corned beef
1 cup saurkraut
1 1/2 cups grated Gruyere cheese


Bring the stock to a simmer in saucepan.
In another (large) saucepan, heat the olive oil. Add the onion and cook for a few minutes until it begins to turn translucent.

Stir the rice into the onion mixture, tossing to coat the grains with oil. Add the caraway seed, and then the beer, stirring until the foam has subsided and the rice has absorbed all of the flavorful liquid.

Add the simmering stock approximately 1 or 2 cups at a time. Each addition of stock should be absorbed before the next addition (the entire process will take about 20 minutes). After the last addition of stock, or when the rice is showing signs of becoming al dente, add corned beef, saurkraut, and Gruyere cheese. Stir to combine.

Get the full post Over at Burp!

©BURP! Where Food Happens

Buffalo Spicy Mac

There's no better superbowl fare than a nice hot bowl of macaroni & cheese embellished with buffalo-sauced chicken pieces and a myriad of delicious cheeses. 

Gluten Free Buffalo Chicken Spicy Mac
Serves 4-6 as a main dish

2 boneless skinless chicken breasts
½ cup Frank’s Red Hot (or your favorite hot wing sauce)
12 oz dry gluten-free elbows
4 ribs celery, diced
2 medium carrots, chopped into 1/4 inch cubes
1 medium yellow onion, diced
3 large cloves garlic, minced
5 T butter
1/4 cup flour
¼ - ½ tsp cayenne pepper
1 tsp cumin
1 tsp smoked sweet paprika
Salt and pepper (to taste)
3 cups milk
2 cups Monterey jack cheese (we used a locally made buffalo jack for added zip)
4 oz Neufchatel (or cream) cheese)
½ cup blue veined cheese (we like gorgonzola)
2/3 cup grated Parmesan cheese (for the topping)

Place the chicken breasts in a shallow pan with about 1 cup of water. Bring water to a boil over high heat. Reduce heat to medium-low, cover pan, and poach chicken breasts for 12-15 minutes, or until cooked to an internal temperature of 160ºF.

Cube cooked chicken and immediately toss with ½ cup of hot sauce.

Preheat oven to 375ºF.
In a large sauce pan melt one tablespoon of butter over medium heat. Add the onions and give them a head start by allowing them to cook for 3-5 minutes. When the onions are nearly translucent, add the carrots. Cook for 2-3 minutes before adding the celery and the garlic. The goal here is to completely cook the onion, get the carrots to a crisp-tender state, and cook the celery just slightly (it should still retain some crunch).

While the vegetables are cooking, bring a large pot of water to a rolling boil and stir in a heaping tablespoon of kosher salt. Boil the macaroni noodles for 6-7 minutes, or until they’re just slightly underdone and a bit firm or toothy in the center. Rinse the pasta with cool water to halt the cooking process. Combine the cooked macaroni and sautéed vegetables in a large bowl and set aside.

Stir your ¼ cup flour together with cayenne, cumin, smoked paprika, and a liberal dose of black pepper. In a large sauce pan (you can definitely use the same one in which you cooked the veg), melt the remaining 4 tablespoons of butter over medium heat. As soon as the butter is melted add the flour and spices and stir briskly together. Let this cook for a minute or two until it starts to bubble, then start pouring in the milk. Whisk constantly while pouring in the milk, being sure to incorporate all the floury bits.

Turn the heat down to low and let the mixture cook for 8-12 minutes, whisking regularly to prevent the bottom from scorching and the top from making a skin. When the sauce is thick enough to form a nice coating on the back of your spoon it is ready for the cheese.

Whisk the Neufchatel, Monterey jack, and blue cheese into the béchamel a handful at a time, only adding more cheese when the previous addition is smooth and combined. Take a taste of the sauce to check the seasoning. Season the sauce with salt to taste. If you feel that a bit more heat wouldn’t hurt, add a pinch or two of additional cayenne.

Stir the sauce in with the vegetables and macaroni. When the macaroni is well coated (it should look slightly soupy) and the vegetables are evenly dispersed, stir in the chicken and all accumulated juices.

Butter a 9”x13” baking dish. Spoon the macaroni mixture into the casserole dish and sprinkle with Parmesan cheese. Bake for approximately 30 minutes or until the cheese is melted and the dish is deliciously oozy around the edges.


Inspired by Choosy Beggars Pub Night Buffalo Wing Macaroni & Cheese
Get the full post Over at Burp!

©BURP! Where Food Happens

Pasta alla Carbonara: The Real Deal

You won't find cream or peas in this traditional carbonara. But, this deliciously creamy pasta is the stuff that dreams are made of.  Be sure to get fresh eggs from a trusted local source. And if Guanciale isn't available, feel free to substitute pancetta or high quality bacon.

Pasta alla Carbonara
serves 2

8 oz dry spaghetti (or, better yet, make some homemade semolina linguini)
~3 oz Guanciale (pancetta or good quality bacon can also be used), cubed
2 cloves garlic, minced
1/2 cup dry white wine

1/2 cup grated Parmigiano Reggiano
2 farm fresh eggs
freshly ground black pepper

Beat two eggs in a small bowl with the parmesan cheese and a few grinds of black pepper. Set aside.

Heat a large skillet over medium low heat. Add Guanciale and cook gently until the fat has rendered and the bacon is crisp and golden.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook just until al dente (7-8 minutes for most packaged dry pasta, 1-2 minutes for fresh). Drain the pasta, reserving 1-2 cups of the pasta water to use in the sauce.

When the Guanciale is golden, add the garlic to the pan and cook just until tender.  Turn the heat up to medium-high and deglaze the pan with the white wine, cooking just until the odor of the alcohol has dissipated.  Add the pasta to the pan and toss well for 1-2 minutes to coat the pasta.

Remove the pan from the heat, and immediately add the egg and cheese mixture to the pasta. Stir quickly until the eggs thicken, adding pasta water until a creamy consistency is achieved.

Season the finished carbonara with additional parmesan and black pepper.

Serve immediately.


Get the full post Over at Burp!

©BURP! Where Food Happens

Fresh Pasta Dough

There is simply nothing in the world like fresh pasta. The following instructions presume that you have a pasta machine for rolling and cutting. 

Fresh semolina pasta
makes enough dough for 4-6 servings of pasta

2 cups semolina pasta flour
2 whole eggs
2 egg yolks
1/4 cup water (or so)
1 T olive oil

Mix together eggs, egg yolks, water, and olive oil in a small bowl.

Place the semolina flower in a large bowl. Make a well in the center of the flour and pour the egg mixture into the well.

Using a fork, gently incorporate the flour into the egg mixture a little at a time.  When the mixture becomes difficult to handle with the fork, knead with your fingers until the mixture forms a ball.

Turn the ball of dough out onto a lightly floured surface and knead. If the dough seems to dry, add a bit more water. If the mixture is too wet and sticks to your fingers, rub your hands with flour and form the dough into a ball.  Knead the pasta with even strokes for 8-10 minutes, or until the dough is elastic and feels silky.

Form the dough into 3 equal balls. Cover the dough with a towel and allow to rest for 10-15 minutes before proceeding.

Roll and cut the dough as desired.

Fresh pasta tutorial (detailing the rolling and cutting process)


Get the full post Over at Burp!


©BURP! Where Food Happens

Brilliant Beet Risotto (with variations)

You gotta try it. It's gorgeous stuff. And it's not just all about looks; it tastes great too. What could be better than the beautiful sweet flavor of beets (along with their nutrient-rich greens) in a slow-simmering pot of risotto?

Brilliant Beet Risotto
Originally inspired by (and adapted from) this recipe from Food & Wine

3-4 medium red beets (or the equivalent), cleaned, trimmed, and cut into chunks
beet greens (from said beets), cleaned and roughly chopped
4 garlic cloves, minced
2 T olive oil
1 medium onion, diced
4 cups veggie, chicken, or beef stock (preferably homemade)
1 cup arborio rice
8 oz grated cheese (cheddar, parmesan, chevre or bleu cheese)
salt and freshly ground pepper (to taste)

Add-ins: 1-2 tsp prepared horseradish, 1/2 cup chopped toasted pecans or walnuts, chopped fresh dill, and/or a dollop of sour cream

Place the beet in a food processor and pulse until fairly finely chopped. Remove beets to a bowl; add the beet greens to the processor and pulse until finely chopped. Mix beets and greens together with garlic.

In a medium saucepan, bring the broth to a simmer.

Heat the oil in a large saucepan. Add the onion and cook over moderately high heat, stirring, until softened, 3 minutes. Add the rice and cook, stirring, for 2 minutes. Stir in the beets and beet greens and cook for 1 minute.

Add the broth 1 cup at a time to the rice mixture, and cook over moderate heat, stirring, until the liquid is nearly absorbed between additions, about 20 minutes.

Add your choice of cheese; season with salt and pepper. Cook, stirring until the risotto is creamy and thick, approximately 3 minutes longer. Stir in any add-ins just before serving.

Great combinations:
Sharp cheddar cheese & a spoonful of horseradish
Bleu cheese & toasted pecans
Goat cheese & walnuts
Sour cream and fresh dill

Full post Over at Burp!

©BURP! Where Food Happens

Orecchiette with Roasted Eggplant and Ricotta

Never made pasta with cinnamon and cocoa powder? You're not alone. But, you'll be amazed at the way those two flavors come together in this dish. The sweetness of caramelized onion, the smoothness of roasted eggplant, and the creaminess of ricotta cheese all contribute to make this one incredible late summer pasta dish.

Orecchiette with Roasted Eggplant and Ricotta
serves 6-8

3 lbs assorted eggplant, cleaned and cut into small cubes
2 medium onions, diced
1/2 tsp ground cinnamon
1/2 tsp cocoa powder
salt
freshly ground black pepper
olive oil, for roasting
large handful walnuts, roughly chopped
15 oz ricotta cheese
3/4 cup chopped flat-leaf Italian parsley
1 cup pecorino romano cheese, grated
1 lb orecchiette pasta

Preheat oven to 425ºF
Toss eggplant and onion with cinnamon and cocoa powder. Arrange on 2-3 large baking sheets. Drizzle liberally with olive oil. Bake, stirring occasionally until tender -- about 35 minutes.

Ten minutes before the eggplant is cooked, scatter the chopped walnuts on top of the eggplant and return to the oven to finish cooking.

In a large bowl, mix ricotta parsley, romano, and salt & pepper (to taste). Set aside.

Cook orecchiette until al dente. Reserve about 1 cup of the pasta water when draining the pasta. Add the pasta to the ricotta mixture, adding enough pasta water to loosen the sauce. Add the roasted eggplant and mix well.

Serve hot with extra grated cheese alongside.


Get the full post Over at Burp!

©BURP! Where Food Happens

Lemony Roasted Asparagus and Sweet Onions

Spring asparagus shines when it's roasted with a lemony dressing and sweet spring onions. Serve this as a delicious side or use as a topping for pizza or pasta.

Over at Burp! we add it to a delicious grilled Gruyere sammich. And then we pair it with tortellini and oil-cured olives for a wonderful spring pasta dish.

Lemony Roasted Asparagus

1 lb medium to large asparagus, trimmed and cut into 2-3 inch pieces
1 medium onion, thinly sliced (sweet onions are best here, but Spanish onions work well)
1 T olive oil
2 T melted butter
2 tsp lemon zest
1/4 cup fresh lemon juice
salt
black pepper

Preheat the oven to 450ºF
Whisk olive oil, butter, lemon juice, and lemon zest together in a small bowl. Add salt & pepper to taste. Toss vinaigrette with asparagus and onions and spread on a large roasting pan. Place in the oven for 15-20 minutes -- or until the asparagus is just tender and the vegetables are beginning to brown.

©BURP! Where Food Happens

Mushroom Ragu with Morels

If you're craving the savory, nutty flavor of mushrooms, this earthy ragu is sure to please. Serve it on its own with pasta, baked into a ziti, or poured over roasted lamb or baked cod.
Or, do as we did and use it for manicotti stuffed with cheese & shiitake mushrooms.
Mushroom Ragu with Morels (with manicotti option)

2 cups water
1 oz dried shiitake mushrooms
2 T olive oil
1 1/2 cups onion (Vidalia or sweet onion, if available), chopped
4 cloves garlic, minced
8 oz cremini mushrooms, sliced
8 oz fresh morels, cleaned and sliced
1 T fresh rosemary, chopped
28 oz crushed tomatoes
salt and freshly ground pepper, to taste

Heat water almost to a boil. Pour over dried shiitakes and allow to sit for at least 40 minutes to reconstitute. In the meantime, clean and chop cremini and morel mushrooms.

When the shiitakes are softened, remove shiitakes and chop finely. Strain remaining mushroom "stock" through cheesecloth or a coffee filter and reserve.

Saute the onion in olive oil until just turning transluscent. Add garlic and saute one minute before adding the mushrooms. Add cremini, morels, and 1 T chopped rosemary. Add shiitakes if you are not using them for the manicotti filling (recipe below). Saute until mushrooms have released their liquid and are softened. Add 1 cup reserved mushroom stock to the mushroom mixture and allow to reduce by half. Add tomatoes, and allow sauce to cook for an additional 15-20 minutes to allow the flavors to meld. Season as desired with salt & freshly ground pepper. Add additional mushroom liquid, as desired.


Optional Manicotti filling:
16 oz ricotta cheese
1/2 cup each of Asiago, Romano, and Parmesan cheeses, grated
1 oz. reconstituted shiitake mushrooms, chopped finely

Mix together cheeses and mushrooms. Use to fill manicotti or pasta shells. Or layer between pasta sheets in lasagne.

Get the full post Over at Burp!

©BURP! Where Food Happens

Roasted Broccoli Risotto with Sundried Tomatoes and Olives

This risotto captures the best of Mediterranean flavors with the brininess of oil-cured olives and feta, the sweetness of sundried tomatoes, and the bold cruciferousness of roasted broccoli.

Get the full post Over at Burp!

Roasted Broccoli Risotto with Sundried Tomatoes & Olives
serves 2-3 as a main course/6-8 as an appetizer

1 T olive oil
1 medium head broccoli, chopped into bite-sized florets

2 T olive oil
1 medium yellow onion, chopped finely
3 cloves garlic, minced
2 tsp dried thyme
2 cups Arborio rice
1/2 cup semi-dry white wine
4-5 cups chicken or vegetable stock
1/4 cup chopped oil-cured olives
1/2 cup chopped sundried tomatoes (packed in oil or rehydrated)
1 cup Greek feta cheese, crumbled

Preheat the oven to 425ºF
Toss the broccoli with 1 T olive oil and spread on large baking sheet. Roast for 18-20 minutes or until bright green, browned along the edges, and just beginning to get tender.

Bring the stock to a simmer in saucepan.
In another (large) saucepan, heat the olive oil. Add the onion and cook for a few minutes until it begins to turn translucent. Add the garlic and thyme. Saute just until garlic is tender.

Stir the rice into the onion mixture, tossing to coat the grains with oil. Add the wine, and cook until the alcohol flavor is diminished and the rice has absorbed all of the flavorful liquid.

Add the simmering stock approximately 1 or 2 cups at a time. Each addition of stock should be absorbed before the next addition (the entire process will take about 20minutes). After the last addition of stock, or when the rice is showing signs of becoming al dente, add the roasted broccoli, sundried tomatoes, and olives. Stir to combine.

Serve sprinkled with crumbled feta cheese.

©BURP! Where Food Happens

Pasta with Vodka Gorgonzola Cream Sauce

If you love vodka sauce, and you get a kick out of bleu cheese, you're gonna flip for this creamy, cheesy pasta sauce. Serve with a nice green salad and a bit of garlic bread on the side.

Get the full post Over at Burp!
Vodka Sauce with Gorgonzola Cream
serves 4

1 T butter
1 T olive oil
2 large shallots, minced
3 cloves garlic, minced
pinch of red pepper flakes
1 cup vodka
1 28 oz can diced tomatoes
1/2 cup heavy cream
1 cup crumbled gorgonzola
1 cup chopped fresh basil

12 oz dried fettuccini (or enough fresh pasta to serve four)

Put butter and olive oil in a large saute pan placed over moderate heat. When the butter has melted, add shallots, garlic, and red pepper flakes and saute until the shallots are beginning to grow transluscent. Add vodka and bring to a simmer. Simmer for 4-6 minutes, or until the vodka has reduced by half.

Add canned tomatoes with their juices. Bring to a boil, reduce heat, and allow to simmer until the tomatoes have cooked down and the flavors have blended -- about 20-25 minutes. (Sauce can be made ahead up to this point. Will keep well in the refrigerator for up to 3 days.)

While the tomatoes are simmering, cook the pasta according the directions on the package. Fresh pasta should cook for 2-3 minutes, or until al dente. Strain pasta and set aside.

When the liquid from the tomatoes has all but disappeared, taste for seasonings, adding salt if necessary. Add heavy cream and most of the basil, retaining a bit for garnish. Stir to incorporate.

Just before you are ready to serve the pasta, add the crumbled gorgonzola to the tomato sauce and stir to combine. Toss sauce with cooked pasta. Garnish with additional fresh basil.

©BURP! Where Food Happens

Burp! Jambalaya with Barley

If you're having a hankering for jambalaya, this Burp! version will satisfy your craving AND give you a nice serving of whole grains. Barley gives the cajun stew a pleasant toothiness and nutritional kick without sacrificing flavor. Adjust the cayenne pepper quotient to adjust the heat in this dish.

Get the full post Over at Burp!
Burp! Jambalaya with Barley

serves 8-10

3 T olive oil
1 (very) large onion, 1/2 inch dice
2 sweet red peppers, 1/2 inch dice
3 medium carrots, 1/2 inch dice
2 stalks celery, 1/2 inch dice
2 6 oz. cans tomato paste
2 14. 5 oz. cans diced tomatoes

2 bay leaves
2-3 T cajun/creole seasoning*
6 cloves garlic, minced
2 T dried thyme
1 1/2 T dried oregano
1-2 tsp cayenne pepper (depending on the heat of your cajun seasoning)
salt - to taste

4 1/2 cups chicken stock
2 cups barley

1 lb shrimp, peeled and deveined
2 cups cooked poultry
12 oz andouille (or other smoked) sausage

Heat olive oil in a large stock pot or dutch oven over medium-high heat. Add onions and cook until just beginning to turn transluscent (5-6 minutes). Add carrots and celery and cook for about 10 more minutes, or until vegetables are crisp-tender. Add a pinch or two of salt if the pan begins to dry out during cooking. Add red pepper and stir to combine.

Clear a space in the bottom of the pot and add the tomato paste. Allow the tomato paste to cook, allowing it to "pince" (or brown) slightly. Be sure to stir often to prevent the paste from burning. When the tomato paste has darkened a bit and the vegetables are tender, add the cajun seasoning, thyme, oregano, and garlic. Stir to incorporate the spices and allow the heat to take the edge off of the garlic. Add the canned tomatoes and stock and stir to combine.

When the tomato mixture comes to a boil, taste for seasonings, adding cayenne pepper and salt as needed. When the mixture is seasoned to taste, add the barley and return the mixture to a boil. Turn down heat, cover, and cook (stirring occasionally) for about 40 minutes -- or until the barley is just chewy. Uncover the pot and check for consistency. Much of the tomato mixture should have absorbed into the barley; the remaining "sauce" will be thick and flavorful. Don't be concerned if the jambalaya seems a bit saucy; the addition of the meat will even things out.

Add the shrimp, poultry, and sausage. Cover the pan and allow the meat to cook, undisturbed for an additional 15-20 minutes (or until the shrimp is fully cooked).

Allow the cooked jambalaya to sit for 10-15 minutes before serving.

* We like Penzey's cajun style seasoning, which imparts a load of flavor without too much heat. Feel free to substitute your own blend, adjusting the other seasonings as needed.


©BURP! Where Food Happens

Cheesy Baked Penne with Roasted Cauliflower

Creamy, tangy, yummy and cheesy. This cauliflower and pasta gratin is a nice adult alternative to the more traditional macaroni and cheese.

Get the full post Over at Burp!

Cheesy Baked Penne with Roasted Cauliflower and Creme Fraiche

2 T olive oil
2 small heads of cauliflower (we used heads of purple & orange cauliflower in our dish), cut into 1-inch florets
1 T butter
1 14.5 oz can of diced tomatoes, drained
1/2 cup diced green onions/scallions
salt & pepper

1 cup whole milk
2 T all purpose flour
2 T butter
3 cups medium cheddar cheese (we used a nice block of Harvest Moon Cheese from Castle Rock Farms in Osseo, WI)
3/4 cup freshly grated parmesan cheese
1 cup creme fraiche
1 T dijon mustard

8 oz whole wheat penne (or other squatty pasta)
1/4 cup dried breadcrumbs

Preheat oven to 425º
Toss cauliflower florets with olive oil and place on large baking sheet. Roast in oven for 20-25 minutes, or until just tender and beginning to brown. Place roasted cauliflower in a large bowl and set aside. Turn oven temperature down to 350º

While cauliflower is cooking, melt 1 tablespoon of butter in a medium skillet over medium-high heat. Add green onions. Saute briefly, and then add tomatoes. Cook for 1-2 minutes to blend flavors. Season with salt and pepper, to taste. Pour tomato mixture over roasted cauliflower and stir to combine.

Melt 2 T butter in a large saucepan over medium heat. Gradually whisk in flour and stir constantly for 2 minutes. Gradually whisk in the milk, cooking for 4-5 minutes, or until the mixture begins to thicken. Add 2 cups cheddar cheese. Continue to whisk until sauce is smooth. Then, add 1/2 cup Asiago cheese, creme fraiche, and mustard. Stir until well combined. Remove from heat and stir cheese mixture into cauliflower. Set aside.

Bring a large pot of salted water to a boil. Add pasta and cook until just tender (since the pasta dish will bake in the oven, you do not want the pasta to be fully cooked). Drain pasta and add to cauliflower mixture. Butter a large glass or ceramic baking dish (13x9). Spoon half of pasta mixture into the prepared dish. Sprinkle remaining 1 cup cheddar cheese over the pasta, and then layer the remaining pasta mixture over the cheese. Top with bread crumbs and remaining Asiago cheese.

Bake in 350º oven for 35-40 minutes, until heated through and bubbling.



©BURP! Where Food Happens

Green Curry with Eggplant and Peas

This delicious coconut curry combines one of my favorite late summer vegetables, the fairytale eggplant, with tofu, onions, and peas in a spicy green curry sauce. Thanks to ready-made Thai curry paste and canned coconut milk, it's a feast that is quick enough to throw together on a weeknight.

Get the full post HERE.

Green curry with eggplant and peas
Serves 4-6

3 T coconut oil
1 medium sweet onion, sliced
1 pound fairytale eggplant, cubed (OR 1 lb regular globe eggplant, cubed)
12 oz extra firm tofu (I like nigari style), pressed of excess water and cubed
1 1/2 T green curry paste
1 can coconut milk
1-2 T fish sauce
1 T Sucanat (or sugar)
8 oz buckwheat noodles
1/4 cup cilantro leaves, chopped

Preheat oven to 425ºF
Toss 1 T coconut oil with cubed eggplant. Place on parchment lined baking sheet and bake for 15-20 minutes, or until the eggplant is golden brown and tender. Set aside.

Heat 1 1/2 T coconut oil in a large saute pan over medium-high heat.
Add cubed tofu. Do not toss tofu immediately. Instead, allow tofu to remain on each side for 3-5 minutes, until golden brown. Repeat for remaining sides, about 10-15 minutes total. Set aside.

Add remaining 1/2 T oil to pan. Add onions and saute 5-7 minutes, or until they are barely crisp-tender. Add curry paste and coconut milk to same saute pan. Mix well and allow to simmer for 5-6 minutes. Add sugar and fish sauce, stirring until sugar is dissolved. Simmer for 10-12 minutes, or until flavors have blended.

While the curry simmers, put 4 quarts of water on to boil.
When water boils, add rice noodles. Turn off heat and allow noodles to cook for 5-6 minutes (or according to the package instructions). Drain. Add noodles to curry, along with reserved tofu, eggplant, and peas. Toss to combine. Allow to remain on the flame until heated through.

Sprinkle with cilantro and and serve.

©BURP! Where Food Happens

Rosemary's Smoky Baby Cheezy Mac

This adult variation on traditional macaroni and cheese is a summer delight. Rich, creamy cheddar and smoked swiss cheese unites with the herbal notes of rosemary, the richness of roasted garlic, and the fresh, sweet acidity of roasted cherry tomatoes. MMyumma.
Get the full post HERE.

Rosemary and Smoky Baby Cheesy Mac
8 ounces whole wheat macaroni
1/4 cup butter

3 tablespoons all-purpose flour

1 head roasted garlic, mashed

1 T chopped fresh rosemary

2 1/2 cups milk

1 cup smoked Swiss cheese

2 cups shredded Cheddar cheese

1 1/2 cups roasted cherry tomatoes

1/2 cup dried breadcrumbs

Preheat oven to 400ºF

Bring a large pot of water to a boil. Salt water to taste. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.

In a 3 quart saucepan over medium heat, melt butter and stir in flour and rosemary. Cook for about 1 minute, stirring constantly until smooth and bubbly. Add roasted garlic, and whisk until well incorporated. Whisk in milk, stirring constantly, until mixture is completely smooth. Continue cooking until sauce is thickened. Stir in cooked macaroni noodles and cheese. Gently fold in roasted tomatoes.

Pour into lightly greased 2 quart casserole dish. Toss bread crumbs on top of macaroni and cheese. Bake for 15 to 20 minutes or until golden brown and heated through.

Enjoy!

©BURP! Where Food Happens