Tetrazzini

Tetrazzini with Chicken and Whole Wheat Pasta

Tetrazzini
Author: 
Recipe type: Entree, Main
Prep time: 
Cook time: 
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Yield: 6-8 servings
 
I love pasta, mushrooms and Parmesan cheese, individually and all together. I especially love these things when mixed in a creamy sauce with leftover turkey, chicken, ham or even canned tuna fish. It isn't the most beautiful dish you will cook, but I believe it is one of the tastiest and most satisfying you will eat. This casserole can be put together and baked for a quick dinner or prepared just up to the point of baking and refrigerated until half an hour before serving when you pop in into a 375 degree F. oven to heat through to bubbling. I got this particular recipe from an old friend many years ago and I just rescued it from the well-worn, folded paper covered with spots of butter and burns on the edges from sitting too close to the burner as I cooked it time and again. While Parmigiano-Reggiano is more expensive per pound than other forms of Parmesan cheese, the flavor is more intense, so a little goes a long way. To get the best results, you should grate Parmigiano-Reggiano cheese just before you use it. A microplane makes easy work of that and the fine shreds it produces melt effortlessly into the sauce. If you want to make this a one dish meal, you can add cooked broccoli florets to the mixture before the final heating.
Ingredients
  • 8 ounces of spaghetti or spaghettini.
  • 1/4 cup all-purpose flour
  • 6 tablespoons butter
  • 1 1/2 cups milk
  • 1/2 cup dry white wine or sherry or vermouth
  • 1 cup (~ a 4 ounce chunk) shredded Parmigiano-Reggiano cheese
  • 3/4 pound sliced button mushrooms
  • 3 cups diced chicken, turkey or ham or 2 7-ounce cans of tuna, drained
  • Salt and pepper
  • Toasted sliced almonds or parsley leaves for garnish (optional)
  • Extra virgin olive oil for garnish (optional)
Instructions
  1. Pre-heat the oven to 375 degrees F. Cook the pasta according to package directions until it is tender, but not mushy (al dente). Drain, saving 1/2 cup of the cooking water in case the final mixture seems dry.
  2. While the pasta is cooking, melt 3 tablespoons of the butter in a large skillet and sauté the mushrooms, adding salt and pepper to taste. When the mushrooms stop releasing liquid, push them to one side of the pan, melt the rest of the butter in the empty side, add the flour to the melted butter and cook while stirring the flour and butter together for a couple of minutes, coating all of the flour with butter. This will stop the flour from having a raw, pasty taste in the final dish. Gradually stir the milk and wine into the butter-flour mixture and bring to a boil. Turn off the heat and stir in the cheese until it is melted into the sauce. Stir in the protein you have chosen (chicken, turkey, ham, tuna, etc.) and the cooked pasta. If the mixture seems dry, use the reserved cooking water to make it moister as needed.
  3. Pour the mixture into a 2 quart shallow casserole dish and bake for 15-20 minutes until bubbling. If you have prepared the casserole ahead of time and refrigerated it, bake for 25-30 minutes.
  4. When you serve this, you can garnish the top with toasted sliced almonds, parsley leaves, and a drizzle of extra virgin olive oil.

Toasted Walnuts with Rosemary


Hard to photograph...Delicious to eat

 

 

 

 

 

 

 

Toasted Walnuts with Rosemary
Author: 
Recipe type: Snack, Gifts, Vegetarian
Prep time: 
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Yield: 4 cups
 
Whether you are serving these as a snack, with drinks or using them to dress up a salad or sautéed vegetables, you will enjoy the earthy, resinous flavor of the rosemary and the salty-sweet-spicy combination of salt, sugar, and black pepper. They are delicious warm, but if you are packaging them, make sure they are completely cool. They also make a nice hostess or holiday gift. Do not substitute table salt for the kosher salt. The larger crystals of the kosher salt not only add a nice texture and crunch of salt in some bites, but the same volume of table salt has twice the saltiness of kosher salt. You can use any of the larger-grained sea salts. You can make the dried ground rosemary by stripping fresh rosemary needles from their stems and leaving them to dry on a sheet of parchment paper for a day or two. Grind them in a blender or electric coffee grinder. If you do not have ground rosemary, you can substitute 3 tablespoons of chopped, fresh rosemary needles.
Ingredients
  • 4 cups (1 pound) walnut halves
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon dried ground rosemary needles
  • 2 teaspoons kosher salt
  • 1 tablespoon granulated sugar
  • 2 teaspoons coarsely ground fresh black pepper
Instructions
  1. Heat the oven to 350°F.
  2. In a medium bowl, mix the rosemary, salt, sugar, and pepper. Add the nuts, drizzle in the oil and gently mix all of the ingredients until the nuts are evenly coated with the oil and the seasonings. Transfer to a baking sheet lined with a non-stick silicone liner such as Silpat or aluminum foil. Bake on the middle rack of the oven, stirring occasionally until the nuts are golden and toasted, about 15 minutes. Cool the nuts in the pan on a cooling rack. When the nuts are cool, transfer to a serving bowl or an airtight container. These will keep for 2 weeks at room temperature.

 

Pasta with Garlic, Olive Oil, and Red Pepper


Made with Juice and Zest from a Lemon, and Capers

 

 

 

 

 

 

 

 

 

Pasta with Garlic, Olive Oil, and Red Pepper
Author: 
Recipe type: Pasta, Vegetarian, Entree
Prep time: 
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Yield: 6 servings
 
When I am tired of tomato sauces and I want pasta with an easy, yet satisfying taste I turn to extra virgin olive oil, lots of garlic, red pepper flakes, flat leaf Italian parsley, and freshly grated Parmigiano-Reggiano cheese sprinkled over the top. A microplane grater makes quick work of grating a block of cheese. Although Parmigiano-Reggiano cheese is expensive, a little goes a long way because of its depth of flavor. Once you have tried freshly grated cheese, you won’t be satisfied with pre-grated parmesan cheese in those green cans. The olive oil loses some of its distinctive taste when heated, which is why we are reserving half of it to add to the dish when it is off the heat. After the basics, you can throw in extras like tuna fish, capers, lemon zest, lemon juice, Kalamata olives, broccoli, spinach leaves, asparagus, marinated artichoke hearts, sun-dried tomatoes, fresh basil leaves or a myriad of other ingredients to switch up the pace. If you are adding chunky ingredients, it is good to use chunky-shaped pasta. The base recipe clings nicely to any of the long pastas. There is a classic Italian dish called Pasta Aglio Olio e Peperoncino which is made with those basic ingredients I described. Here is a base recipe which you can tweak to your own tastes.
Ingredients
  • 1 pound of pasta of your choice
  • 12 tablespoons of extra virgin olive oil, divided
  • 6 large cloves of garlic, sliced very thin or minced
  • 1 teaspoon dried red pepper flakes
  • 1/4 cup packed flat Italian parsley leaves, chopped coarsely
  • Freshly grated Parmigiano-Reggiano cheese
  • Freshly ground coarse black pepper
  • Salt
  • Water
Instructions
  1. Cook the pasta in a large amount of salted water for a minute or two less than the time suggested on the package. Taste. The pasta should be cooked, but still a little short of the ideal “al dente”. Drain the pasta, reserving about a cup of the cooking water.
  2. In a skillet large enough to hold the drained pasta, heat 6 tablespoons of the oil. Sauté the garlic and the red pepper flakes in the oil until the garlic is golden, but not browned, about a minute or two. Stir in the drained pasta and some of the pasta water to moisten the pasta if needed. Add the reserved extra virgin olive oil, freshly ground coarse black pepper to taste, the parsley and any add-ins that you would like. Serve the pasta with grated Parmigiano-Reggiano on top.