The Galley Gourmet: Pasta

Showing posts with label Pasta. Show all posts

12/28/2021

Classic Italian Lasagna

Classic Italian Lasagna- I am still trying to figure out how in the world this recipe made it into a cookbook that is called EVERYDAY Italian. The only way that this dish could be made "everyday" is if you purchased store bought marinara and béchamel instead of using the two homemade sauce recipes that I recently shared. Using store bought might be the option for you, but I cannot speak for the end result. Even then, there is still the par cooking of the noodles, grating of the cheese, thawing out the spinach (don't forget to use my easy method HERE), the cooking of the meats and then mixing a few things together before layering it all together. Are you still with me?? I hope so because this is one superior lasagna recipe!!

What really sets this recipe apart from other lasagna recipes is a mixture of the marinara and béchamel sauce. It is rich, creamy and full of flavor. The other stand out component is the meat layer. I don't use ground beef. Instead, I use a mixture of Italian sausage and pancetta. After all, this is an Italian dish. As far as the cheeses, use whole-milk ricotta and mozzarella and not part-skim. This is not something you will eat everyday, so splurge and get the good stuff.

...continue reading for the recipe

12/23/2021

Kitchen Tip

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How to Cook Lasagne Noodles the Easy Way

Lasagne noodles have to be the most cumbersome dried pasta to cook. Stirring them in an extremely large stock pot to keep them from clumping together is almost impossible without one or two tearing. I know there are no boil pasta sheets, but I prefer the texture of dried lasagna noodle. I am sure fresher is better, but...I won't go there quite yet.

So, If one normally puts the lasagna in the boiling water, why not put the boiling water OVER the lasagna?? Let's just say it works and it is the only way I use to par cook those large noodles.

*Note-- Is it lasagnA or lasagnE? Both are acceptable, but after a little research, lasagnA is one single noodle and lasagnE plural. I won't mark either wrong on your recipe card if you won't mark it wrong on mine😜.

...continue reading for the recipe

8/04/2021

Orecchiette with Shrimp, Pepperoncini and Basil

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Ready for a quick weeknight dinner that is so incredibly delicious you'll want to serve it to company? This is it! Think shrimp piccata with a power punch of flavor from pepperoncini peppers and fresh basil. You could use any pasta , but the orecchiette (which means "little ears") is perfect because it cradles all those wonderful ingredients and flavors.

Speaking of ingredients and flavors, there is a food pairing in this recipe that, for some people, is either up for debate or strictly forbidden. Cheese and seafood. I could write a whole separate post about this topic. This pairing is definitely a no-no in most Italian households. Why? Maybe because the major cheese region in Italy is landlocked and no where near fresh seafood. Maybe because, for some people, one flavor overpowers the other. But let's think about it... Anyone ever heard of a tuna melt? What about baked clams with cheese or smoked salmon and cream cheese. How about that classic holiday appetizer made with a brick of cream cheese, crab and cocktail sauce?? And let's not forget about anchovies on pizza.

So, sometimes I think that rules are meant to be broken. If it works for your palate, go for it. If it is against your culinary religion, just omit it. Once again, make it for you, make it your own. Happy cooking!

Oh, wait... You might also be wondering about the baking soda. I find that a quick brine of salt and baking soda help tenderize the shrimp.

...continue reading for the recipe

7/19/2017

Antipasto Pasta Salad

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So yeah...I kind of vanished from the food blogging radar once again. I'll spare you the details of a nasty fall that I had at the end of May. It left me pretty banged up and bruised from my knees down. And by bruised, I mean a severe bone contusion in my right knee that left me immobile for a couple weeks until I had to push through the pain and gimp around The University of Missouri on crutches for Jack's freshman orientation. Less than two weeks later, I was hobbling around the streets of Nashville to visit Vanderbilt University for Emma. Since then, I've been home, resting and recovering as much as I can before I have to leave for another road trip tomorrow. Mabelle's U13 soccer team won their Midwest Regional soccer tournament and we are off to Indianapolis to watch them compete for The National Cup⚽️🏆. Woohoo! So as you can read, it has been a painful, but proud two months of not blogging. Ok, that was a couple of details😉.

On to the food...pasta salad. It's the quintessential summer bowl of goodness that can be made in advance to feed a large crowd all at once or to feed a busy family in shifts because everyone is constantly coming and going. I swear one these days I am going to have revolving doors installed in the front and back of the house! Like most pasta salad recipes, the ingredients are flexible. For instance, the original recipe called for 8-ounces each of sopressata and hot capicola (actually they called for salami, but we prefer hot capicola), however I only use 4-ounces of each because I think that is enough cured meat flavor. I also dial back on the sharp provolone, but then toss in some fresh mozzarella pearls because my family loves that creamy texture. I even add quartered artichoke hearts and a little oregano to bulk up the finished product and flavor. But the one step in the recipe that is definitely a keeper and really makes it stand out is when the mushrooms are sautéed in part of the vinaigrette. They become tender and deeply marinated in those antipasto flavors. Having said that, "Make it for you, make it your own." Happy cooking!

...continue reading for the recipe

6/17/2015

Peanut Noodle Salad

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Top 10 Reasons Why The Galley Gourmet Has Been On Leave

1. The family photo album needed more pictures of my kids and less of food.

2. I had an attack of OCD and polished my copper pots and pans with a toothbrush.

3. It's been too darn cold the last 10 months to do anything!

4. I ran out of cayenne pepper and kept forgetting to put it on my grocery list.

5. Thought I took a job with Uber, but realized I was just driving my kids around.

6. My new part time job took out the most productive part of my day for blogging.

7. Wrote a screen play with a plot twist involving pork belly...epic fail.

8. Tears from writer's block shorted out my laptop.

9. Consulted my dogs on a flavor for a new wing sauce for Buffalo Wild Wings-- bananas and cheese?!?

10. Brushed up on all the growing varieties and health benefits of kale.

And since I updated my Facebook status a few weeks ago with a recipe coming soon, I have been spending my days chasing and picking up tumbleweeds of black Labrador hair. Seriously, I could knit a sweater with them! So, there you have it-- a laugh and the truth. I am human and we all get a little busy. I can't say that my posting will be as frequent as it once was, but the quality of the food will be just as good.

Now on to the recipe... These days, I am in major need of dinners that can be made ahead of time and served to whoever and whenever. For example, last night my son had to be at work at 6:00pm, my oldest daughter had to be at driver's ed from 6:00-8:00pm, and my youngest had to be at soccer practice from 6-7:30pm. So as you can see, we either eat at 8:30pm (and sometimes my son still isn't home yet) or we eat in shifts. This recipe comes in handy for eating in shifts.

The original recipe called for one pound of pasta, but I wanted to use a type of Asian noodle, and they only come in 12-ounce packages. So, I substituted the missing carbs with shredded purple cabbage. It adds a bright color, good crunch, and it's a healthier alternative. I also add some scallions for a mild onion flavor, as well as some Sriracha Hot Chili Sauce for a nice flavor boost. It is good cold or at room temperature, and leftovers are always well-received.

...continue reading for the recipe

5/07/2014

Skillet Broccoli Macaroni and Cheese with Garlic Breadcrumbs

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Dear Skillet Broccoli Macaroni and Cheese with Garlic Breadcrumbs,

It has been only days since you last pressed against my lips. I can't stop thinking about you. When the days are long and busy, you are there for me and comfort me. I miss you. I understand why you had to go, but I will patiently wait for you return.

All My Love,

Nicole

Readers, followers, and fans of all things food, I'd like to introduce you to my new skillet love--creamy, cheesy homemade mac-n-chesse (with a veggie bonus) in one skillet and on the table in under 25 minutes. Did you just feel a drop in the blue box sales? Well, I did. This is some seriously good stuff, not to mention easy-peasy.

I love a comforting bowl of cheesy pasta, but I also like to have a little something in it or on the side for some added texture and flavor (cue the bread crumbs and broccoli). I start by sautéing a little garlic in some butter before tossing in some freshly crumbled white bread slices. Once toasted, I wipe out the skillet and then start on the pasta. The pasta is simmered in water and evaporated milk (I used 2%) for a few minutes before adding the broccoli. This ensures that the broccoli doesn't over cook and become mushy. Once the pasta and broccoli are cooked to perfection, a little cornstarch goes in to thicken the sauce before adding the cheeses. The original recipe called for cheddar and jack cheese, but I love the combo of a quality, aged sharp white cheddar and good ole white american--sharp and creamy indeed.

I brought the skillet to the table and told everyone that this serves four. They looked at me with funny faces and said, "Four what? Four hungry bears?" Let's just say we had leftovers for school and work lunches (another bonus). However, if you have hearty appetites to satisfy, then you might stick with the "serves four" portions. One tip--if you think you might have leftovers like we did, serve the bread crumbs on the side and store the leftovers in separate containers.

As far as the pasta goes, you can use any bite-size shape that you like. Elbows are a natural choice, but I have also used medium shells or in this case, lumache. It's a sea shell kind of shape that compliments the size of the broccoli pieces. I just love how the cheese seeps into the crevices so that when you take a bite you get this little explosion of cheese in your mouth. Fire in the hole! Speaking of fire, if you can handle a little heat, go ahead and spice it up with some ground cayenne pepper.

P.S. Thinking of you always!

...continue reading for the recipe

7/02/2013

Food for the Fourth

Pin It The 237th anniversary of the day that our Founding Fathers put the result of their hard work and compromise out for King George and the world to see is upon us. Thanks to their foresight, and the vigilance and sacrifice of the many generations of Americans who came after them, we can celebrate the birthday of our nation distracted by, among other things, the delicious foods we can make for our loved ones to enjoy. The 4th of July is now about Summer fun, family, and friends. In 1776, it was all an uncertainty--at best. What a great gift it is that has been given to us. Enjoy your freedom and this round-up of food. God bless America.