Double Pork and Pear Sandwich

With busy weeknights we end up making a lot of sandwiches, and I’ve been trying to add a few new one to the repertoire. 

When I made the menu for this week I skimmed Epicurious and saw few different sandwiches that had pear in them which I thought was incredibly unique. 

I didn’t have a recipe to work from, just a concept; at the grocery store I picked up a good bread, horseradish bacon mustard spread, peppered bacon, Boar’s Head porketta, white cheddar, arugula, and a Bartlett pear.

Then I set to building:

bread (buttered on the outside), mustard, porketta

peppered bacon
shredded white cheddar
shaved pear
 

more porketta

more shredded white cheddar
more mustard

Delicious!

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Linguine with Garlicky Shrimp

I am so thankful to have the best Guinea pigs on the planet, my husband, kids, and in-laws never complain and they eat everything. Granted I think it’s practically impossible to say no to good food, or any food…but I’m very thankful anyway. My understanding from friends is that my kids, who do try everything I put in front of them, are the exception.

Sunday, I made a treat, another homemade pasta. I was not in the slightest bit concerned: garlic and shrimp are always a perfect combination. I have had this on my list for 3 weeks, but with the activities associated with the end of the school year and spring sports, I needed to find the right day to make pasta.

This is another from the pasta cookbook I got for Christmas and it was another win.

Although, as is fairly typical, I started with dessert when I got back from the grocery store. A couple of weeks ago you may have noticed Bailey’s Cream Cheese Brownies on the list, I was not happy, they were cake-like instead of fudge-like even though the flavor was perfect. I threw a large chunk in the freezer to give it new life. Homemade ice cream is a wonderful treat, and even better with Bailey’s and brownies.

My favorite go-to book for ice cream is Ben and Jerry’s cookbook. There are lots of ideas in there, but the most important item is the sweet cream base.

Start with the eggs and whip them until they are light and foamy. Then add the sugar slowly and they become thick and creamy. For ice cream, I always use my vanilla sugar; every time I use a vanilla bean it goes in this container of sugar, until I use the next one and swap it out.

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Last add the milk, heavy cream, and in this case Bailey’s to create your base. After that follow your if cream maker’s instructions.

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While it froze, I chopped my chuck of brownie and with a few minutes left I added in the chopped pieces.

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From there I moved onto the pasta. The recipe said it served four so I increased it accordingly, I need not have bothered, with the increase I could have served 10-12.

I used a food processor recipe (still in my broken food processor). Starting with the flour and salt, then the eggs and oil all together.

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Although it appears to be a sticky mess when I turned it out on the floured pastry board, after kneading for several minutes it is a beautiful soft and smooth dough.

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Per the instructions I let it rest under a bowl while I began my preparations for rolling the pasta.

I divided it into six pieces and only worked with one piece at a time, leaving the others under the bowl while I rolled them out to thin sheets. (Thoroughly flour between the sheets so that they don’t stick together!)

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Then they went through the the linguine blade and I spread them out and hung them everywhere.

While it dried I moved onto my sauce, starting by rinsing and cleaning the shrimp.

I blanched my tomatoes in the boiling pasta water so that the skin came off easily.


I then proceeded to my chopping work before starting anything on the stove.

While the water was coming to a boil I started the sauce; the pasta went in about the same time as the shrimp.

The shrimp is added once the garlic is fragrant, once they are just opaque, the tomatoes, salt, and white wine are added. Once the wine had reduced off, the pasta was done and I tossed it all in a large bowl with the fresh parsley.

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As usual, my MIL made a wonderful salad (spinach, sprouts, and water chestnuts). And we had a garlic bread to round out the meal before serving the brownie ice cream for dessert with freshly sliced strawberries.

Linguine with Garlicky Shrimp

★★★★★

Entrées, Shellfish, Tested and Approved!

Makes 4-6

INGREDIENTS

  • 2 lb. large shrimp, peeled and deveined
  • 6 Tbsp. extra virgin olive oil
  • 4-6 cloves garlic, minced
  • ¼ red pepper flakes
  • 2 roma tomatoes, peeled, seeded, and coarsely chopped
  • ½ cup dry white wine
  • 4 Tbsp flat leaf parsley, chopped
  • sea salt
  • Kosher salt
  • 1 lb. linguine

DIRECTIONS

In a large pot, bring 5 qt. water to a boil. While the water is heating, make the sauce.

In a frying pan large enough to accomodate the pasta later, warm the olive oil over medium-low heat. Add the garlic and red pepper flakes and cook gently, stirring occasionally, until the garlic is softened but not browned, about 2 minutes.

Add the shrimp to the pan and sauté, turing once, until opaque, about 2 minutes on each side. Add the tomatoes, season with ~½ tsp. Sea salt, and stir to mix. Stir in the wine and cook until most of the alcohol has evaporated, about 3 minutes. Sprinkle with 2 Tbsp. of the parsley, taste and adjust the seasoning, remove from the heat, and cover to keep warm.

When the water is boiling, check the package directions for the cooking time, then add 2 Tbsp. Kosher salt and the pasta to the boiling water, stir well, and cook, stirring occasionally, until the pasta is just shy of being al dente.

Return the sauce to low heat. Drain the pasta, add to the sauce in the pan, and toss until the strands are well coated with the sauce. Transfer to a warmed large, shallow serving bowl, or individual shallow bowls, top with the remaining parsley, and serve immediately.

Paprika Recipe File

Egg Pasta

★★★★★

Entrées, Pastas, Tested and Approved!

Prep 30 minutes ∙ Cook 0 minutes ∙ Makes Servings: 6 ∙ Source Williams-Sonoma | The Pasta Book, by Julia della Croce (Weldon Owen, 2010)

INGREDIENTS

  • 2 1/2 cups unbleached all-purpose or “00” flour (see note above), plus more as needed
  • 1/4 tsp. fine sea salt
  • 4 eggs, at room temperature
  • 2 tsp. olive oil

DIRECTIONS

To make the dough by hand, measure the flour onto a work surface, mix in the salt and shape the flour into a mound. Using your fingertips, make a well in the center. Break the eggs into the center of the well and add the olive oil. Using a fork, beat until the eggs and oil are blended, making sure the liquid does not breach the walls of the well

Using the fork, gradually draw the flour from the sides of the well into the egg mixture and beat gently, always in the same direction, to combine the flour with the liquid. Secure the wall of the well with your other hand until the liquid has absorbed enough flour that it will not flow over the wall.

When the mixture is too stiff to use the fork, begin using both hands, gradually drawing in the flour from the bottom of the wall, until you have a soft, moist, but not sticky ball of dough. If the dough will not absorb more flour without becoming stiff, do not use it all. If it is too soft, add more flour, a spoonful at a time. Clean the work surface, dust it lightly with flour and flatten the ball of dough into a disk.

To make the dough with a food processor, fit a food processor with the metal blade. Add all but 1/2 cup of the flour and the salt to the work bowl and pulse to mix. You will use the reserved 1/2 cup flour later to adjust the consistency of the dough.
Crack the eggs into a liquid measuring cup and remove any stray shells. Add the olive oil; there is no need to stir. Pour the eggs and oil into the work bowl. Process until the flour is evenly moistened and crumbly, about 10 seconds. Test the dough by pinching it; if it is very sticky, add more flour, 1 Tbs. at a time, processing until it is incorporated. After about 30 seconds total, the dough should come together in a loose ball and feel moist but not sticky

Dust a clean work surface with flour. Remove the ball of dough from the food processor and place it in the center of the floured surface. Using your hands, flatten the dough into a disk.

For both methods: Using the heel of your hand, push the dough down and away from you, fold it in half back toward you, rotate a quarter turn and repeat the kneading motion. After about 10 minutes, the dough should be smooth and elastic.

Shape the dough into a ball, cover with an overturned bowl and let rest for 15 minutes before you roll it out. The gluten in the flour will relax, making the dough easier to roll. Do not let it rest longer or it will be too dry. Makes 1 lb. dough.

Paprika Recipe File

Ice Cream (Sweet Cream Base)

★★★★★

Desserts, Ice Cream and Custards, Tested and Approved!

Cook 30 minutes ∙ Makes ~1 quart ∙ Difficulty Easy ∙ Source Ben & Jerry’s Homemade Ice Cream & Dessert Book

INGREDIENTS

  • 2 large eggs, room temperature
  • ¾ cup sugar
  • 2 cups heavy whipping cream, room temperature
  • 1 cup whole milk, room temperature

DIRECTIONS

Use an electric mixer and whisk the eggs, until they turn light and fluffy (1-2 minutes).

Slowly, add the sugar while whisking the eggs. I usually use an electric mixer in one hand and then use the other hand to pour the sugar in a little bit at a time. Slower is better. When it’s all in there, mix it a minute or so more.

Then pour in the rest of the cream and milk and mix it all together.

  • Vanilla Ice Cream: Add 2 teaspoons of good vanilla extract.
  • Alcohol Flavored: Add ½ cup of liqour(s).

Chill the mix (either covered in the fridge, or using the double-bowl and ice method) until it’s below 40°F (5°C). It helps to chill the mix before it’s run through the machine, so it freezes faster. The faster the mix freezes, the smaller the ice crystals will be, and the smoother the texture.

If you have a machine with a built-in freezer, turn it on and let it get good and cold. Then turn on the motor so the dasher starts spinning, and pour in the mix.

It’ll take about 30 minutes, more or less, to churn. You’ll probably be able to hear the motor slowing down when it gets close, and you should probably stop it before it really starts having trouble, just so you don’t damage it. It’ll come out like stiff soft-serve ice cream.

Speed counts now. Get all the ice cream out of the machine, into containers, and into the freezer, as quickly as possible. After a few hours in the freezer, the ice cream will harden and be like what you buy in the store. Smaller, pre-chilled containers allow the ice cream to freeze faster, which is what you want to keep it from getting icy.

Paprika Recipe File

Spaghetti Pie

My son says that these words do not go together. Pie is sweet dessert and spaghetti is savory dinner, but he’s learned to trust me and ate it anyway.

I mentioned to my husband that I had been seeing a lot of baked pastas in springform pans lately and that I really wanted to try one. He reads about food almost as much as I do and came across this recipe on another blog (smittenkitten.com). The Romano and black pepper with a touch of greens sold me on the dish.

As always, it is always helpful to gather all of your ingredients before you get started. One of the things you will see in this picture is my pasta, I have recently take to making sure that I use good Italian pasta (if I’m not making it); the instructions are all in Italian, but the flavor is worth it. Of course certain shortcuts are fine – my market sells some of their cheeses shredded for the same per pound price.


As the recipe instructs the broccoli rabe goes into the pasta water first; you can see I use a pasta pan which allows me to remove the broccoli without dumping the water.


I wrapped it all in a white rag and wrung it thoroughly to remove all of the water before I tossed it in a small food processor to mince it.


I had my eggs and milk ready and mixed in the cheese and broccoli rabe as instructed, followed by the pasta.


Once well mixed, it went into the wrapped springform and I topped it with the remaining broccoli rabe and cheeses.


Coming out of the oven the smell was wonderful and the look was beautiful.


It easily came out of the springform pan and I served it with a Caesar salad and Italian sausage that I braised in white wine.



Spaghetti Pie with Pecorino and Black Pepper

★★★★★

Entrées, Pastas, Tested and Approved!

Source Smittenkitchen.com – NOTE: I have only made minor edits to her recipe and the following is in large part her text – Enjoy!

INGREDIENTS

  • Butter
  • ½ pound broccoli rabe, chopped into few-inch segments (discard tough stems)
  • 1 pound dried spaghetti
  • 1½ cups milk
  • 3 large eggs, lightly beaten
  • 2 to 3 teaspoons ground black pepper
  • 2 teaspoons coarse or kosher salt
  • 8 ounces aged pecorino cheese, finely grated, divided
  • 8 ounces fontina cheese, grated, divided

DIRECTIONS

Heat oven to 425°F. Butter a 9-inch springform pan and this is very important, wrap the outside of the springform, focusing on the places where the ring meets the base, tightly in aluminum foil. Set aside.

Bring a large pot of well-salted water to a boil. Add the broccoli rabe to the pot and boil for 1 to 2 minutes, until it has some give. Fish it out with a large slotted spoon and drain it well. Set aside.

Add spaghetti to boiling water and cook until 2 minutes shy of done, so very al dente, as the spaghetti will continue cooking in the oven. Drain well and let cool slightly.

Wring all extra moisture out of the broccoli rabe and blot greens on paper towels to be extra careful. Mince rabe into very small bits. You’ll have about 1 cup total.

In a large bowl, whisk eggs and milk together with salt and pepper. Stir in all but 1/2 cup of each cheese and chopped rabe. Add spaghetti and toss to coat.

Pour into prepared springform and sprinkle remaining broccoli rabe and cheese on top. Bake for 50 to 55 minutes, until the cheese is melted and bubbling and a knife inserted into the center of the pie and turned slightly will not release any loose egg batter into the center. If the top of your pie browns too quickly before the center is set, cover it with foil for the remaining cooking time.

Turn on your oven’s broiler. Broil the pie a few inches from the heat for 2 to 3 minutes, until browned on top. Cut along springform ring to loosen, then remove ring. Run a spatula underneath the pie to loosen the base and slide onto a serving plate. Cut into wedges.

NOTES

A few important cooking notes:

  1. You must wrap your springform tightly in foil or you and your oven floor will end up in a very bad mood.
  2. ONLY cook your pasta until it’s two minutes from done as it will continue cooking in the oven
  3. Remove every extra drop of moisture from the broccoli rabe or it will take very long to set.
  4. Good aged pecorino makes all the difference here in providing a salty, funky kick. You can use parmesan if it’s all you’ve got, but you might find that you need more salt if you do.

Paprika Recipe File