David and Nicole's Recipes

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Aug 21, 2007 1

Radicchio Garlic Fettucine

  • 1/4 head radicchio, cored, chopped coarsely
  • olive oil
  • sea salt and cracked pepper
  • 8 cloves garlic, minced
  • 1/4 cup heavy cream
  • 1/2 cup milk
  • 1/2 cup chicken stock
  • the zest of 1 lemon
  • 1/2 lb fettucine
  • 3/4 cup grated asiago
  • 1/2 cup walnuts
  1. Preheat the oven to 250 F.
  2. Lay the radicchio on a baking sheet and drizzle with olive oil.  Season with salt and pepper.
  3. Roast 5 minutes.  Set aside.
  4. Cook the fettucine in boiling salted water.
  5. Meanwhile, heat 2 tbsp olive oil in a dutch oven and saute the garlic until fragrant.
  6. Pour in the chicken stock, cream and milk and bring to a boil.
  7. Stir in the lemon zest and season with salt and pepper. 
  8. Add the radicchio and toss well to wilt.  Stir in the walnuts.
  9. Drain the pasta and toss with the sauce.
  10. Sprinkle in the cheese and season to taste.

May 10, 2007 1

Chicken Marsala

  • 2 boneless, skinless chicken breasts
  • salt and pepper
  • olive oil
  • 1 tbsp butter
  • 1 shallot, minced
  • 1/2 lb mushrooms, sliced
  • 4 garlic cloves, minced
  • 1/2 lb fettucine
  • 2/3 cup marsala wine
  • 1/2 cup heavy cream
  • 1 1/2 tbsp dijon
  • parmesan, grated
  1. Heat 1 1/2 tbsp of olive oil in a large skillet on high heat.  Brown the chicken 4 minutes per side, seasoning with salt and pepper.  After you turn, you may need to add another drizzle of olive oil.
  2. Remove from the pan and reduce the heat to medium then add the butter to the skillet.
  3. Saute the shallots until tender.  Then add the mushrooms and garlic.  Saute until tender.
  4. Meanwhile slice the chicken in small strips. It won't be cooked through at this point.
  5. Boil the fettucine in salted water.
  6. Add the marsala to the mushrooms and reduce by half. 
  7. Add the cream and the dijon and simmer 1 minute.
  8. Return the chicken to the pot and simmer until cooked.  Season.
  9. Drain the pasta and toss with the sauce.
  10. Sprinkle in the parmesan.

May 2, 2007 1

Gorgonzola and Walnut Linguine

  • 1/2 lb linguine
  • sea salt and cracked pepper
  • 1 tbsp butter
  • 2 cloves garlic, crushed
  • 1/2 cup light cream
  • 1/2 cup milk
  • 1/4 cup dry vermouth
  • 1/3 cup walnuts
  • 1/2 cup crumbled gorgonzola
  1. Boil the linguine in salted water.
  2. Meanwhile, melt the butter in a large saucepan.  Saute the garlic.
  3. Stir in the cream, milk and vermouth.  Season with salt and cracked pepper.
  4. Bring to a simmer, and cook, stirring often, until slightly thickened.
  5. Stir in the walnuts and cheese.
  6. Drain the pasta and toss with the sauce.
  7. Serve.

Feb 28, 2007 1

Spaghetti with Sausage Sauce

  • 1/2 onion, minced
  • 2 hot Italian sausages, sliced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 2 tbsp vermouth
  • 3 tomatoes, diced
  • salt and pepper
  • chili flakes
  • dry spaghetti
  • parmesan
  1. Heat the olive oil in a dutch oven.  Saute the onion 3 minutes.
  2. Add the sausages and saute 5 minutes.
  3. Add 3 garlic and saute 2 minutes.  Add vermouth and cook 2 minutes.
  4. Add tomatoes and season with salt and pepper and chili.
  5.  Cover and simmer 20 minutes.
  6. Boil pasta in salted water.  Drain.
  7. Toss with sauce and spinkle with parmesan.

Feb 13, 2007 1

Caper Macaroni

  • 1/2 lb macaroni
  • salt
  • cracked pepper
  • 3 garlic cloves, crushed
  • 1/4 cup olive oil
  • 1/4 cup capers, minced
  • 1/4 cup parsley, minced
  • 1/2 cup panko
  • parmesan
  1. Cook the macaroni in salted boiling water.
  2. Heat the oil on medium heat in a skillet.  Saute the garlic for 1 minute.
  3. Stir in the capers, parsley, and panko.  Cook 2 minutes.
  4. Drain the pasta.
  5. Toss the pasta with the mixture.
  6. Sprinkle with cracked pepper and parmesan.
  7. Check seasoning and salt to taste.

Jan 29, 2007 0

Spinach Noodle Casserole

  • 10 oz. egg noodles
  • 10 oz. frozen chopped spinach
  • 1 3/4 oz. envelope dill sauce mix or hollandaise sauce mix
  • 1 tsp dry mustard
  • 1 1/2 cups water
  • 2 cups sour cream
  • 1/2 cup grated parmesan
  • 1 tsp salt
  • 1/4 cup panko
  • butter
  1. Cook the noodles and the spinach separately, according to package directions.  Drain well.
  2. Combine the sauce mix and the mustard.  Stir in the water.  Cook and stir until bubbly.  Remove from the heat and stir in the sour cream.
  3. Set aside 1/4 cup of the spinach.  Stir the remaining spinach, the noodles, 1/3 cup parmesan, and the salt into the sauce mixture.
  4. Turn into a 13 by 9 inch baking pan.
  5. Preheat the oven to 350 F.
  6. Spread the reserved spinach in the center.
  7. Cover and bake 30 minutes.
  8. Combine the panko, remaining parmesan, and 1 tbsp butter.  Sprinkle on top, return to the oven and bake uncovered for 10 minutes longer.
  9. Serve.

Jan 26, 2007 0

Cream of Broccoli and Macaroni Soup

  • 1/2 onion, minced
  • 1 medium carrot, peeled, diced
  • 1 stalk celery, minced
  • 3 garlic cloves, crushed
  • 2 cups broccoli, chopped
  • salt
  • 1/2 tsp cayenne
  • 1 cup macaroni, cooked
  • 4 cups chicken stock
  • 1/2 cup light cream
  • cracked pepper
  • creme fraiche
  1. Combine the vegetables in a large pot with the stock.  Bring to a boil and then simmer 20 minutes.
  2. Transfer to a food processor and puree until smooth.
  3. Return to the pot and stir in the salt to taste and the cayenne.
  4. Add the macaroni and the cream and heat through. 
  5. Check the seasoning.
  6. Serve with cracked pepper and a dollop of creme fraiche.

Jan 23, 2007 0

Ziti with Pork and Sausage Ragu

  • 4 ounces thinly sliced bacon, chopped
  • 2 pounds pork shoulder, cut into 1 1/4-inch cubes
  • 1 pound Italian hot sausages, casings removed
  • 1 onion, minced
  • 2 carrots, peeled, diced
  • 1 celery stalk, minced
  • 1 tsp dry thyme
  • 6 large garlic cloves, chopped
  • 2 bay leaves
  • 1/2 teaspoon dried chili flakes
  • 2 cups dry red wine
  • 1 28-ounce can plum tomatoes in juice, tomatoes chopped, juice reserved
  • 1 1/4 pounds ziti pasta
  • 2 cups (packed) coarsely grated whole-milk mozzarella cheese (about 8 ounces)
  • 1/2 cup freshly grated Parmesan cheese

  1. Heat a heavy large pot over medium-high heat. Add bacon and sauté until brown and crisp. Drain on a paper towel.
  2. Sprinkle pork with salt and pepper. Add half of pork to drippings in pot; sauté until brown, about 7 minutes. Set aside. Repeat with remaining pork.
  3. Add sausage to same pot. Sauté until no longer pink, breaking up with back of fork, about 5 minutes.
  4. Add onions, carrots, celery, thyme, garlic, bay leaves, and crushed chili flakes.
  5. Reduce heat to medium-low; sauté until vegetables are tender, about 10 minutes. Add wine and bring to boil, scraping up browned bits.
  6. Add meat with any accumulated juices; boil 2 minutes. Add tomatoes with juice. Cover and cook until pork is very tender, adjusting heat as needed to maintain gentle simmer and stirring occasionally, about 2 hours.
  7. Uncover pot; tilt to 1 side and spoon off fat from surface of ragù. Gently press pork pieces with back of fork to break up meat coarsely.
  8. Season ragù to taste with salt and pepper.
  9. Preheat oven to 400°F. Butter 15x10x2-inch glass baking dish or other 4-quart baking dish.
  10. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; mix into ragù. Season mixture to taste with salt and pepper; transfer to prepared dish. Sprinkle both cheeses over. Bake until heated through and golden, about 20 minutes.

 

Jan 20, 2007 0

Noodles Stroganoff

  • 1/2lb broad noodles
  • butter
  • 1/3 cup minced onion
  • 2 cloves garlic, crushed
  • 1/2 lb mushrooms, sliced
  • 1 tbsp flour
  • 1/2 cup condensed mushroom soup
  • 1 can consomme
  • salt
  • pepper
  • 1 cup light sour cream
  • 1/2 cup grated parmesan
  1.  Cook the noodles in salted boiling water.  Drain.
  2. Preheat the oven to 375 F and then grease a large casserole.
  3. In a large saucepan, saute the mushrooms, onions, and garlic in 1 tbsp butter until tender.  Season lightly. 
  4. Stir in the flour, mushroom soup, consomme, salt and pepper to taste.
  5. Bring to a boil stirring.  Reduce the the heat and simmer 5 minutes.
  6. Remove from the heat and stir in the sour cream.
  7. Layer the noodles, sauce, and parmesan in the casserole dish.
  8. Bake 25 minutes.
  9. Serve.

Jan 15, 2007 0

Bacon Mac and Cheese

  • 2 cups macaroni, uncooked
  • 1 1/2 cups (packed) grated Gruyère cheese
  • 1 cup heavy cream
  • 1 cup milk
  • 3 ounces thinly sliced bacon, coarsely chopped
  • 3 tablespoons grated Parmesan cheese
  • salt and cracked pepper  
  • Preheat the oven to 400°F. Butter 11×7-inch glass baking dish.
  • Cook macaroni in large pot of boiling salted water until tender but still firm to bite. Drain well.
  •  Whisk 1/2 cup Gruyère, cream, milk, bacon, Parmesan in large bowl to blend.
  • Add macaroni and toss to coat. Season with salt and pepper.
  • Transfer to prepared baking dish. Sprinkle remaining 1 cup Gruyère over. Bake until cheese melts and macaroni and cheese sets, about 20 minutes. Serve warm.

 

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