Posts tagged ‘pasta’

Mac, Ham and Cheese

Mac, Ham and Cheese from "Mo' Macaroni and Cheese" eBook.

Mac, Ham and Cheese from “Mo’ Macaroni and Cheese” eBook.

Can You Ever Have Too Much Mac and Cheese?

“We don’t think so. Macaroni and cheese is America’s comfort food. And to prove it, here’s a collection of 30 tried-and-true mac and cheese recipes from the Food Bloggers Los Angeles, a group of more than 100 Los Angeles-based bloggers. “ (more…)

May 8, 2014 at 11:23 am 2 comments

Italian Caponata goes with everything!

CaponataMy new favorite dish is Italian Caponata.    It’s a stew from Sicily where tomatoes and eggplants abound, so it’s a perfect autumn dish when you’re searching for yet another tomato recipe.  I’m headed to the Farmer’s market today to get more Italian eggplant for yet another bowl of this luscious creation. (more…)

September 26, 2013 at 9:47 am 1 comment

Angel Hair Pasta with Fresh Tomatoes and Pesto

Cappellini with Pesto & Pine Nuts 2 6-13Do you want an easy weeknight supper dish?  This is it. Truly “Fresh Food in a Flash” and super yummy on top of it. Cappellini (Angel Hair Pasta) with Fresh Tomatoes, Pesto and Pine Nuts.  The farmers markets (or if you’re lucky, your garden) are bursting with fresh grape/cherry tomatoes and fresh basil right now.  Here’s your opportunity to put them to good use. (more…)

August 29, 2013 at 9:36 am 2 comments

Fine Dining on a Budget at Bastianich’s Becco Restaurant in New York City

Becco - Table 3-13Where to dine in New York City?  Too many choices.  My first choice was Felidia, Lidia Bastianich’s flagship restaurant.  I was lucky to dine at Felidia and meet Lidia herself at a business meal nearly twenty years ago and I remembered it being outrageously good authentic Italian.  But without an expense account this time, I couldn’t get my sweetie to go for this splurge.  So I poured over The Michelin Guide to discover Bastianich’s spinoff restaurant, Becco in the theatre district. (more…)

April 4, 2013 at 1:20 pm 2 comments

Pumpkin Ravioli with Browned Butter & Sage Sauce

This is one of my very favorite Autumn recipes.  I make it at this time every year, when pumpkins and pumpkin recipes are pretty much everywhere.  I have never met anyone who isn’t in awe of freshly made Pumpkin Ravioli.  It is definitely an artform, but really it is not that difficult to make. Just give yourself an hour to learn the steps. Even if you don’t have a pasta machine, you could do it, by simply rolling out the dough by hand…or cheat with wonton wrappers…OK for us Italian purists, this might be considered a sin, but it’s better than going without!   I will walk you through the steps and you can decide for yourself. You can make it with the Browned Butter & Sage Sauce or the Authentic Italian Walnut Sauce from my previous post. (more…)

November 13, 2012 at 11:28 am 1 comment

Fettuccine with Authentic Italian Walnut Sauce

Fettucine walnut cover 12-12

Fettucine with Walnut Sauce using dry pasta

This recipe is an absolute winner!  The Fresh Fettuccine with Walnut Sauce we made in our September La Cucina Italiana class got rave reviews, even though I forgot one step in my rush to bring it to the table, which was thinning the sauce with the pasta water.   Try this recipe and I promise that it will become one of your favorite Italian dishes with or without the fresh fettuccine. (more…)

November 2, 2012 at 5:07 pm 5 comments

Compare this Tequila Chicken Fettuccine to CPK’s

Tequila Chicken Fettuccine

Who doesn’t love the idea of Tequila Chicken Fettuccine.  California Pizza Kitchen has this dish on their menu and I think my version is lighter, tangy and ultra delicious. (more…)

March 29, 2012 at 11:20 am Leave a comment

Home Made Spaghetti Sauce. Yum!!

Spaghetti Sauce 10-11There’s nothing like a crisp fall and dewy morning to get you in the mood for cooking up some hearty meals!  Since I’m part Italian, that means making sauce – spaghetti sauce, aka pizza sauce or the base for many other wonderful dishes like lasagna or chicken parmesan.  Yum!!   Last week was my Pizza Class, so I was getting all the ingredients ready so my students could spin rounds of dough and top with my pizza sauce to create their own personal pizzas.  I added lots of oregano to my sauce this time.  Why?  Because it’s been growing like a weed in my garden and Yummed up my sauce even more. (more…)

October 10, 2011 at 7:23 pm Leave a comment

Swiss Chard & Ricotta Ravioli star at Pasta Class

The Pasta Class

I felt like a proud mother watching everyone cranking and rolling out beautiful
ribbons of pasta dough at our Pasta Cooking Class on June 9.

Diane and Hannah rolling out pasta dough

It was a first for just about everyone in the class and our 11-year old Sous Chef, Hannah seemed to have mastered making pasta in no time at all.   Starting with just flour, eggs and salt, you just can’t imagine that eventually you will end up with beautiful ribbons of pasta that you can spin around your fork.

Making Ravioli

We made four different pasta dishes.  It was difficult to choose a favorite.  TheSwiss Chard and Ricotta Ravioli has been a favorite of mine for a long time,
when I found it in Marcella Hazen’s book, Essentials of Classic Italian Cooking.  It certainly has great presentation value and looks difficult to make, but once you get a rhythm going, it comes together quite easily.

Ravioli with Browned Butter and Sage Sauce

Diane and Susan made up a browned butter and sage sauce, which makes this dish!  Add a little parmeasan and Voila! (more…)

June 22, 2011 at 12:18 am 1 comment

Pasta-Pasta-Pasta Cooking Class – June 9, 2011

 

Pesto and Tomato Angel Hair Pasta

Pesto and Tomato Angel Hair Pasta

Pasta is one of the most versatile “food groups” as far as I’m concerned.  You can add so many things to pasta and come up with a casual or an elegant meal.  Today there are so many pasta options in our supermarkets –  you can purchase whole wheat pasta, gluten free pasta made from rice (check out Lundberg.com) and semolina pasta in every possible shape and size.   If you’ve never tasted fresh pasta, get ready for a surprise to your senses.  In this class you will be cranking out fresh pasta by hand and see how the nonni’s of old created simple, but yet delicious dishes from the basics in their kitchen – flour and eggs ( flour paste – hence pasta).

We will try a number of sauces too.  Pesto, browned butter and sage, a milk based sauce, sun-dried tomato – all with a different twist of course.
So far on the menu are:
Once we complete the cooking we will sit down and enjoy our meal with a glass of Chianti!
Come join us on Thursday, June 9, 6:00 – 9:00!  What cook doesn’t want to add new pasta dishes to his/her repertoire? Class fee $35 when you reserve by June 6,  $40 at the door.    To reserve your spot,  email Patricia@FreshFoodinaFlash.com .  Then write a check to “Fresh Food in a Flash”; mail it to Holy Nativity Episcopal Church, Cooking Class,  6700 West  83rd Street, Westchester, CA  90045.

May 16, 2011 at 12:22 pm 2 comments


Enter your email address to get more Fresh Food in a Flash posts.

Patricia K. Rose

I am a Chef, Cooking Teacher and Food Blogger. Learn how to create delicious and healthy food in a FLASH.

Recent Posts

Categories

October Unprocessed 2012
October Unprocessed 2013
Camp

%d bloggers like this: