David and Nicole's Recipes

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Dec 9, 2008 1

Parpadelle Bolognese

  • 1 lb fresh parpadelle
  • 1/2 onion, minced
  • 1 carrot, peeled, minced
  • 1 stalk celery, minced
  • 4 garlic cloves, minced
  • 1 lb lean ground beef
  • 4 slices bacon, diced
  • 1/2 cup red wine
  • 28 oz. whole canned tomatoes
  • 2 cups chicken stock
  • sea salt
  • cracked pepper
  • 1/2 cup light cream
  • parmesan, grated
  • fresh basil
  1. Saute the bacon over medium low heat until crisp.
  2. Add the onion, garlic, carrot, and celery and saute until tender.
  3. Add the ground beef and saute until no longer red.
  4. Pour in the red wine and cook until almost evaporated.
  5. Add the tomatoes, and break them up by crushing against the side of the pot with a large wooden spoon.
  6. Add the chicken stock and bring to a boil.
  7. Lower the heat and simmer uncovered for 1 1/2 hours.
  8. Season with salt and pepper to taste.
  9. Meanwhile cook the parpadelle.
  10. Add the cream and heat through without boiling.
  11. Serve the parpadelle with the sauce, topped with parmesan, and torn fresh basil.

Nov 3, 2008 1

Pasta with Mustard Butter

  • fresh parpadelle
  • sea salt
  • 1/3 cup butter
  • 2 tbsp whole grain mustard
  • 3 garlic cloves,minced
  • 1 scallion, minced
  1. Cook the parpadelle in boiling salted water.
  2. Meanwhile melt the butter in a skillet and saute the garlic and scallion until tender.
  3. Stir in the mustard and season with salt.
  4. Drain the pasta and toss with the sauce.
  5. Serve.

Oct 21, 2008 1

Parpadelle con Sugo Verde

  • 1 lb fresh parpadelle
  • 3/4 cup parsley, minced
  • 1 tbsp capers, drained
  • 1/2 cup parmesan, grated
  • 2 garlic cloves, minced
  • 1/4 cup extra virgin olive oil
  • sea salt and cracked pepper
  • the juice of half a lemon
  1. Combine the parsley, capers, garlic, olive oil, lemon juice, and parmesan.
  2. Cook the parpadelle in salted boiling water.
  3. Drain.  Toss with the sauce.  Season to taste.  Serve.

Sep 17, 2008 1

Garlic Egg Noodles

  • 1 lb fresh egg noodles
  • 1/2 tsp sesame oil
  • 1 tsp oyster sauce
  • 2 tsp soy sauce
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 3 tbsp butter
  • 2 scallions, minced
  • 6 cloves garlic, minced
  • 1 tbsp grated ginger
  1. Combine the oyster sauce, sesame oil, soy sauce, salt, and white pepper.  Set aside.
  2. Cook the noodles in boiling salted water.  Drain.
  3. Meanwhile melt the butter in a large skillet.  Saute the garlic, scallions, and ginger until fragrant.
  4. Toss with the noodles.  Add the sauce and combine thoroughly.  Serve.

Jul 3, 2008 1

Shrimp and Arugula Fettucine

  • 1 lb fresh fettucine noodles
  • salt and cracked pepper
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 2 serrano chili peppers, minced
  • 4 garlic cloves, minced
  • the juice of half a lemon
  • 1/2 lb shrimp, shelled, deveined, butterflied
  • grated parmesan
  • 4 oz. fresh arugula
  1. Prepare fresh noodles or use store bought.  Then boil in salted water until al dente.  Drain.
  2. Meanwhile heat the olive oil in a large skillet.  Add the shrimp and saute 1 minute.
  3. Add the garlic and chilis and saute 1 minute.
  4. Stir in the butter until melted then add that arugula and lemon juice.
  5. Toss with the pasta and sprinkle with parmesan.  Check the seasoning.  Serve.

May 13, 2008 1

Pork and Potato Noodles

  • 1 lb pork, sliced thin
  • 3 tbsp tamari
  • 1 tbsp cornstarch
  • 1 tbsp peanut oil
  • 1 shallot, minced
  • 3 garlic cloves, minced
  • 2 medium tomatoes, diced
  • 4 to 6 new potatoes, diced 1/4"
  • 1/4 cup mirin
  • 1 cup chicken stock
  • 1 scallion, green part only, minced
  • 1 jalapeno, minced
  • 2 tbsp cilantro, minced
  • salt and cracked pepper
  • 1 lb fresh egg noodles
  1. Combine the pork, tamari, and cornstarch.  Let stand at room temperature for 10 minutes.
  2. Meanwhile heat the oil in a large pot.  Add the shallot and garlic and saute until tender.
  3. Add the pork and saute until browned.  Stir in the mirin until bubbly.
  4. Add the chicken stock and return to a boil.
  5. Stir in the tomatoes and potatoes.  Season with salt and pepper. Return to a boil.  Reduce the heat, cover, and simmer for 10 minutes.
  6. Stir in the scallion, jalapeno, and cilantro.  Check seasoning.
  7. Meanwhile cook the noodles in salted boiling water.
  8. Serve with the sauce.

Mar 16, 2008 1

Bacon and Mozzarella Pasta

  • 1/2 lb fresh mozzarella, cubed
  • 3 cloves garlic, minced
  • 1 shallot, minced
  • 1/4 lb bacon, diced small
  • sea salt and cracked pepper
  • dried chili flakes
  • 1 ripe tomato, diced
  • 15 oz. canned tomatoes, with juice
  • 1/3 cup chicken stock
  • 3/4 lb fettucine
  1. In a dutch oven saute the bacon until crisp and then set it aside to drain on paper towel.
  2. Add the shallot, garlic, and chili flakes to the pot and saute until tender.
  3. Add the tomato and canned tomatoes and season with salt and pepper.
  4. Meanwhile, boil the fettucine in salted water.
  5. Cover and simmer the sauce for 10 minutes.
  6. Drain the pasta and add to the sauce.  Stir in the cheese and the bacon.  Serve.

Feb 25, 2008 1

Pork Spaghetti Marsala

  • 2 small, boneless pork chops, pounded thin
  • sea salt and cracked pepper
  • olive oil
  • flour
  • 1/2 lb mushrooms, sliced
  • 4 garlic cloves, minced
  • 1 shallot, minced
  • 1/2 cup marsala
  • 1/2 cup heavy cream
  • grated parmesan
  • 3/4 lb spaghetti
  1. Boil the spaghetti in salted water.
  2. Meanwhile heat 2 tbsp of olive oil in a dutch oven.
  3. Season the porkchops and dredge in flour.  Pan fry in the oil 2 minutes per side.  Set the pork aside.
  4. Add the mushrooms, garlic, and shallot to the pot and saute until tender.
  5. Pour in the marsala and bring to a simmer.
  6. Add the heavy cream and allow to come to a simmer.
  7. Return the porkchops and cook 2 minutes.
  8. Drain the pasta.  Serve the porkchops and sauce over the pasta.  Top with the grated parmesan.

Feb 21, 2008 1

Cajun Fettucine Alfredo

  • olive oil
  • 1 tbsp butter
  • 1/2 lb andouille sausage, sliced thin
  • 2 shallots, minced
  • 1 tbsp cajun seasoning
  • 1/4 cup heavy cream
  • 3/4 cup light cream
  • sea salt and cracked pepper
  • 1/3 cup grated parmesan
  • 3 ripe roma tomatoes, diced
  • 1 lb fettucine
  1. Boil the fettucine in well salted water.
  2. Meanwhile heat 1 tbsp of olive oil in a large skillet.  Add the sausage and saute about 3 to 4 minutes, until cooked.  Set aside.
  3. Add the butter to the pan and saute the shallots until tender.  Stir in the cajun seasoning.
  4. Pour in both creams and bring to a simmer.
  5. Add the tomatoes, stir well.  Simmer for about 5 minutes until the tomatoes are well softened.  Check the seasoning.
  6. Drain the pasta.  Return to the pot and pour in the sauce.  Stir in the parmesan and the sausage.
  7. Serve.

Sep 24, 2007 1

Lemon Orzo

  • 1/2 lb orzo
  • salt
  • cracked pepper
  • 1/3 cup heavy cream
  • 1/3 cup light cream
  • 2 tbsp butter
  • 1 garlic clove, sliced
  • 1 tsp dijon
  • the juice of 1 lemon
  • 1 tbsp minced thyme
  • grated parmesan
  1. Boil the orzo in salted water until al dente.  Drain.
  2. Meanwhile, heat the heavy cream and the light cream together in a saucepan with the garlic clove.
  3. Bring to a simmer, and then lower the heat slightly.  Whisk in the butter.
  4. Stir in the dijon and the lemon juice.
  5. Season with salt and pepper.
  6. Toss in the orzo and then stir in the thyme and some grated parmesan.
  7. Check the seasoning.
  8. Serve.

 

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