Red and Green Stuffed Shells

Ingredients:

• 1 tablespoon olive oil
• 1/2 whole onion, diced
• 2-3 cloves garlic, minced
• 10 ounces, weight Fresh Baby Spinach
• 4 tablespoons butter
• 1/4 cup all-purpose blour
• 2-1/2 cups whole milk, More If Needed
• 2 dollops Gourmet Gardens® Fresh Basil Paste
• 2 dollops Gourmet Gardens® Fresh Parsley Paste
• Redmond's Real Salt, to taste
• McCormack's® Peppercorn Medley, to taste
• 30 ounces, weight whole milk ricotta cheese
• 1/2 cup grated Parmesan cheese, plus more for sprinkling
• 1/2 cup grated Romano cheese, plus more for sprinkling
• Mozzarella cheese, grated, for topping
• 1 whole large egg
• 12 ounces, weight Jumbo Pasta Shells cooked until slightly firmer than al dente
• 1 jar marinara sauce

Preheat oven to 375 degrees.


Directions:

Chop onions and set aside.  Mince garlic and set aside.   Start the pasta shells.

Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and saute until the onion starts to soften, about 4 minutes. Add the spinach and cook, stirring continuously, until it's slightly wilted, about 2 minutes. Remove the spinach from the pan and let it cool slightly, then place it inside a few paper towels and squeeze out as much liquid as you can. Give it a rough chop and set it aside.

In a separate bowl, mix together the ricotta, Parmesan, egg, the rest of the basil, the rest of the parsley, and salt and pepper to taste until combined. Stir in the chopped spinach mixture.

To assemble the shells, use a spoon to fill the pasta shells with the cheese mixture. Place the shells seam side down in a 9 x 13 casserole dish or disposable foil baking pan.

Turn the heat to medium-low, then, in the same skillet, melt the butter and sprinkle the flour over the top. Whisk it together to make a roux, then cook it for a minute or two. Slowly add the milk, whisking out lumps as you go, and cook it until the white sauce is thickened, 4 to 5 minutes. Turn off the heat and stir in half the basil, half the parsley, and salt and pepper to taste. Add another 1/4 cup milk if the white sauce is too thick. Taste and adjust the seasonings.

Pour the marinara evenly over the shells, then ladle the white sauce over the marinara in a zig-zag/line design. Finally, sprinkle with mozzarella, more Parmesan, and more Romano.

Bake it in a preheated 375 degrees for 25 to 30 minutes, until hot and bubbly.

To freeze, cover the unbaked shells tightly with heavy foil and freeze for up to 6 months. To bake the frozen casserole, place it in a 375 degree oven for 1 1/2 hours, then uncover and continue baking for 10 to 30 minutes, depending on how frozen it was.

Or thaw the pan in the fridge for 24 to 48 hours, then bake as directed.
Myrtle's Note:  I changed the cheese to half The original recipe photo is more attractive because it is cooked.  I hope to update it once I do, but wanted to show that the recipe makes 1.5 pans ... unless I did not pack the stuffed shells close enough in the first pan (it has 27).  My one question was how do you sneeze out the liquid from the spinach without having some of the garlic and onions sticking to the paper towel?  I very much look forward to cooking this! The roux smelled just wonderful!

Yield:  12 servings

Source:  http://thepioneerwoman.com/cooking/red-and-green-stuffed-shells/

Pasta with Mustard Vinaigrette

Ingredients:

• 1 pound (16 ounces) small shell pasta
• 6 pieces thick cut applewood smoked bacon (Wright's®)
• 2 teaspoons dijon mustard
• 4 tablespoons white balsamic vinegar
• 10 tablespoons olive oil, plus a bit more
• 2-3 large clove of garlic
• 2 teaspoons minced fresh thyme
• 1/2 teaspoon sea salt
• 1 teaspoon McCormack® Peppercorn Medley

Directions:

Using kitchen shears, cut the bacon into 1/4 inch strips along the length of the pieces.  Put into a pan and cook over medium heat until nicely browned, stirring periodically to prevent burning and ensure even cooking.

While the bacon is cooking, mince garlic and set aside.  Add water to your pasta pot and bring to a boil.  When the bacon is finished, let rest on paper towels to soak up excess grease.  Now add the pasta to the boiling water.

While the pasta is cooking, combine mustard, garlic, balsamic vinegar, thyme, salt, and pepper in a glass bowl or 2-cup measuring cup.  Stir thoroughly.  Then, add the olive oil one tablespoon at a time, stirring vigorously as you go to emulsify the dressing.

When the pasta is finished, drain thoroughly and then return to a large bowl.  Stir a bit to let some of the heat escape.  Then pour the dressing over the pasta in thirds, stirring throughly as you go.

Serve with crumbled bacon on top.


Myrtle's Note:  I liked the vinaigrette from the Grilled Asparagus with Bacon and Mustard Vinaigrette so much that I tried it with pasta, doubling the recipe.  I found it to be tasty.


Yield:  8 servings

Lemon Basil Orzotto

Ingredients:

• 2 tablespoons olive oil
• 1 onion
• 1 1/2 cup orzo
• 3 cups homemade vegetable broth
• 1/2 cup white wine
• 3 large garlic cloves
• 2 tablespoons fresh minced basil
• juice of a large lemon
• 1/2 tablespoon lemon zest
• 1/4 cup heavy cream
• 2/3 cup fresh Romano cheese
• 1/2 to 1 teaspoon sea salt
• 1 teaspoon cracked black pepper
• shaved Parmesan cheese

Directions:

Zest (and mince if long curls) rind of lemon and set aside.  Juice lemon and set aside.  Mince (or purée) onion and set aside.  Mince garlic and set aside.  Grate Romano and set aside.

In a sauteuse pan, heat the olive oil over medium-high heat. Add the onion and sauté until fragrant and translucent. After the onion is partially cooked, add in garlic.  Then, when the onion is finished, add the orzo and toast for 2 minutes, stirring occasionally. Add the wine and cook until absorbed.

Gradually add the stock, stirring frequently. Bring to a vigorous simmer, lower the heat, and cover. Cook for 8 to 10 minutes, until the liquid is almost absorbed and orzo is tender. [You may need to remove the lid for the final few minutes to reduce the stock.]  Remove from the heat.

Stir in Romano, fresh basil, lemon zest, heavy cream, and lemon juice. Season the orzo with sea salt and pepper, to taste.  Top with shaved Parmesan and serve immediately.

Myrtle's Note:  Lemon and basil needs garlic, right? That's the first change I made.  I also changed from chicken stock to vegetable stock and from Parmesan to Romano.  But I did work in some Parmesan.  Since I only like and have one kind of white wine, I did not use a dry wine; I used my beloved Barefoot Moscato.  And, of course, I ditched the peas.  I am not a fan of rice, having grown up eating far too much of it, so I was delighted to discover that you can make a risotto with orzo ... orzotto!


Yield: 4 main servings; 6-8 side servings

Adapted from:  http://www.cookingchanneltv.com/recipes/kelsey-nixon/lemon-basil-orzotto.html

Pasta alla Vodka

Ingredients:

• 1 pound Pasta
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 whole medium vidalia onion
• 3-4 cloves garlic
• 3/4 -1 cup vodka
• 1 can (about 14 oz.) tomato puree
• 1 cup heavy cream
• 1 pinch red pepper flakes
• 1/2 teaspoon sea salt
• McCormack® Peppercorn Medley to taste 
• 1 cup grated parmesan cheese

Directions:

Start the pasta as you start the sauce and all should come out together.  Be sure not to overcook the pasta.  [I personally recommend adding a pinch of salt and a drizzle of olive oil to the water.  Marie reminded me to stir the pasta once I add it to the boiling water to help prevent sticking.] 

Peel, cut, and purée the onion and set aside.  Peel and mince the garlic and set aside.

In a large skillet over medium heat, add olive oil and butter. When butter is melted, add in minced onion and garlic. Stir and allow to cook for two minutes or once the onions have started to turn translucent. Pour in vodka. Stir and cook for three minutes. Add in tomato puree and stir.

Reduce heat to low and stir in cream. Allow to simmer, being careful not to overheat. Stir in red pepper flakes, salt, and pepper.

Drain the pasta, reserving 1 cup of pasta water in case sauce is too thick. Add cooked pasta to the sauce, tossing to combine. Splash in a little water if it needs it. Stir in Parmesan cheese.

Pour mixture into large serving bowl. Garnish with more Parmesan cheese.

Eat it out of the serving bowl. Faint. Repeat as needed.  [I LOVE this last "direction" from Pioneer Woman!]

Myrtle's Note:   It almost goes without noting that I puréed the onion instead of merely mincing it and I opted for the use of the peppercorn medley instead of black pepper.  I also doubled the garlic, not that you could really tell.  I couldn't find the fancy pasta, but Marie and I agreed that shell pasta would help capture the tasty sauce.  We were right.  I also forgot to take a photo before we devoured our portions, but I did photograph the leftovers!

Yield:  6 servings


Source:  http://thepioneerwoman.com/cooking/2008/12/friday-night-dinner-pasta-alla-vodka/

Roasted Butternut Squash and Goat Milk Cheese Pasta

Ingredients:  

• 2 Butternut Squash
• olive oil
• 3 tablespoons butter
• 1/8 cup flour
• 2 cups hot milk
• 6 ounces goat's milk cheese
• 1 tablespoon Gourmet Gardens® Minced Garlic
• Sea salt
• McCormack Peppercorn Medley®
• Ground thyme
• 1/8 teaspoon ground nutmeg
• 16 ounces (dry) shell pasta

Preheat oven to 425 degrees.

Directions:

Cut two butternut squashes in half length-wise.  Scoop out seeds and stringy flesh and discard.  Place all four halves on metal pan.  Generously cover exposed flesh with olive oil, using your fingertips to work it into the flesh.  Generously salt and pepper.  Sprinkle with thyme.  Roast for 55-60 minutes, until fork tender.  The top will be browned.

Scoop out the flesh of one butternut squash (both halves) and purée.   You will need 1/2 cup for this recipe.  You can freeze the rest in 1/2 cup portions for making this or other recipes at a later date.

Score the other butternut squash (both halves) down to the peel in a grid, so that you create one inch cubes. Separate the cubes from the peel.  You may end up with a bit of light colored inner peel on the bottom of the cube that you will want to trim away.  

Bring a large pot of water to boil, adding a bit of salt and olive oil to the water.  Boil the shell pasta 12 minutes (or according to the package directions).

Start the sauce at the same time as you add the pasta to the boiling water.  In a large (5 quart) sauteuse pan, melt butter and garlic and let it simmer.  As it is simmering, heat up your milk.

Add flour, slowly, stirring constantly.  Allow mixture to turn golden brown, stirring constantly.  It should look a little bit foamy.  

Slowly, stirring constantly, add the milk to the mixture.  Allow to simmer strongly, still stirring.  Whilst it is simmering, add in nutmeg, 1/8 teaspoon thyme,  1 teaspoon sea salt, and 1 teaspoon pepper.  The sauce will reduce and thicken. 

Once it has thickened, stir in the goat milk cheese.  It will eventually melt and disappear into the sauce as you continue to stir.  Then add 1/2 cup puréed roasted butternut squash to the sauce and stir thoroughly.

Finally, drain the pasta after it finishes cooking.  Then add drained pasta and cubed roasted butternut squash to the sauce and toss.  Serve warm.  

Myrtle's Note:  This will freeze well.  When re-heating, add a bit of milk or heavy whipping cream to the bowl before you put it in the microwave.  

Yield:  6-8 

Source:  Myrtle's head!

Roasted Butternut Squash and Cheese Pasta

Ingredients: 

• Butternut squash
• Olive Oil
• Sea Salt
• McCormick® Peppercorn Medley
• 1 tablespoon roasted garlic butter
• 1 tablespoon flour
• 1 cup milk
• 3 oz Brie cheese (no rind)
• 2 oz extra sharp white cheddar cheese
• 2 oz cream cheese
• 1/2 teaspoon sage
• 1 pinch ground nutmeg
• 8 ounces mezze penne pasta
• 3 bacon slices

Preheat oven to 400 degrees.

Directions:

Slice the butternut squash in half and scoop out the seeds.  Smear the entire exposed surface with olive oil, salt, and generously pepper.  Roast at 400 for approximately 40-45 minutes.

While the butternut squash is roasting, snip the bacon into quarter inch strips.  Drop into a pan and cook until crispy.  [I have found that cutting it raw before hand instead of crumbling afterwards makes for a more evenly cooked bacon "bit."]  Let drain on paper towel and set aside.

Shred cheddar.  Soften cream cheese.  Cut Brie into small bits.  Set aside.

Once the butternut squash is roasted, scoop out a generous cup for the recipe.  The rest can be used for something else tasty.  Alternatively, you can roast just one half.  Smash or purée and set aside.

Bring to a boil water and add the pasta.  I add tiny bit of salt and olive oil to my water.  Cook, drain, and set aside.

In a sauteuse or high sided frying pan, melt the roasted garlic butter.  Using a flat whisk or cooking fork, slowly mix in the flour until you have a thick paste.  Allow the mixture to cook for a bit before very, very slowly beginning to add the milk, stirring constantly.  Once the milk is completely added, allow to simmer for a few minutes to begin the thickening process.

Next, very, very slowly add in the cheeses, alternating types and stirring constantly.  Once all the cheeses are melted, sprinkle sage and nutmeg across the top and salt and pepper to taste.

Now, slowly stir in the butternut squash.  Mix thoroughly to ensure a complete blending.  Once blended, add in the pasta and stir thoroughly.

Serve in bowls.  Garnish with the bacon crispy strips.

Myrtle's Note:  This recipe is half of the original.  Since I had only half the brie needed, I supplemented that part of the recipe with Havarti.  I am looking forward to having this again with the full portion of brie.  I also substituted yellow cheddar with Wisconsin white, added sage, and started with a béchamel sauce rather than straight milk.  Finally, I have seen several ways of roasting butternut squash.  Usually, I cube it and toss it on the baking stone, but this time I roasted it whole.  I liked not having to slice or peel, just split and seed!

Yield:  4 servings

Adapted from:  http://www.farmgirlgourmet.com/2011/10/roasted-butternut-squash-brie-mac.html

Butternut Squash, Sage, and Goat Cheese Ravioli with Hazelnut Brown Butter Sauce

Ingredients:

• 1 butternut squash (2 lbs)
• 1 tablespoon unsalted butter
• 1 medium onion, minced
• 1 1/2 teaspoons ground sage
• 1 garlic clove minced
• Salt
• McCormick® Peppercorn Medley
• 3 oz. aged goat cheese
• 60 wonton wrappers
• 1 stick unsalted butter
• 1/3 cup hazelnuts, lightly toasted

Preheat oven to 425 degrees.


Directions:

Cut squash in half length wise and scoop out seeds.  Place cut side down on a baking sheet and roast until the flesh is very tender.  Approximately 30-35 minute.  Allow to cool.  Turn off the oven.

Scoop out squash flesh into a medium bowl and mash with a fork until smooth.

Melt the tablespoon of butter in a 10 inch skillet over moderate heat.  Add onion, sage, salt, and pepper to taste and cook, stirring, until onion is golden brown, approximately 5-8 minutes.  Stir in garlic and cook, approximately 1 minute.

After allowing the mixture to cool, add it and the goat cheese to the squash and blend together.

To make the ravioli, set one wonton wrapper on a lightly floured surface.  Place a dollop of the squash mixture into the center.  Dip your finger in water and went the surface of the wonton all around the dollop of squash.  Place a second wonton on top and press together, allowing all the air to escape.  Trim the edges, if desired.  Transfer the ravioli to a kitchen cloth (not terry cloth) to allow it to dry.  Repeat until the filling is finished.

Preheat the oven to 200 degrees.

In a 10-inch skillet, cook hazelnuts in the stick of butter until the butter begins to brown.  Season with salt and pepper to taste.  Cover and keep warm.

Add 1/3 of the ravioli to a gently boiling pot of salted water (approximately 1 tablespoon per every 4 quarts) and cook until they rise to the surface and are tenter, approximately 6 minutes.  Do not allow the water to return to a vigorous boil once you have started cooking the ravioli.

With a slotted spoon to drain off excess water, transfer the cooked ravioli to a buttered baking sheet with sides, cover with foil, and keep warm in the oven. Cook remaining ravioli in two batches.

Divide ravioli among six plates and top with sauce.

Myrtle's Note:  I minced the onions (to mask them) and minced the hazelnuts into as fine a ground as possible.  I also added cream to the brown butter sauce.


Yield: 6

Source:  The Gourmet Cookbook (2004), Ruth Reichel ed., p. 236-237