Linguine with Smoked Salmon and Capers

From the kitchen of One Perfect Bite...I really like this recipe. I don't make it often because the sauce for the pasta uses heavy cream. I feel guilty when I use it, but the sauce is very, very good and I've convinced myself that the use of cream once or twice a year will not kill anyone. I have, however, included a recipe for a quick white sauce for those of you who would like to try the pasta without the cream. This sauce comes together in 10 minutes, so the dish is perfect for those nights when you are harried, but still want to serve something special to your family and friends. I like to use Nova lox when I make this pasta because it is always available and its quality and flavor are consistent. I do hope you'll give this simple dish a try. The ingredients used to make it are special and I know those of you who try it will be pleased. Here is how the dish is made.

Table for Two - Lemon and Garlic Shrimp with Angel Hair Pasta

From the kitchen of One Perfect Bite...While this entree is a bit expensive to make, it is easy to prepare and it's a great weeknight meal for two people. All of the ingredients needed to make it, save for the shrimp stock, can be found in any major supermarket. Fortunately, the stock can be made from the shells of the shrimp you use to prepare the dish, or, if you are pressed for time, half-strength clam broth can be used as a substitute. This is one of those dishes that's almost impossible to spoil and the recipe is very easy to follow. My only caution regards the possibility of overcooking either the angel hair or shrimp. The shrimp will cook in three minutes, and while pasta instructions vary from one manufacturer to another, the angel's hair (capellini) is usually done in 5 minutes or less. If you are looking for recipes scaled to feed just 2 people,  you might want to bookmark this one. Here is how the pasta is made.

Lemon and Garlic Shrimp with Angel Hair Pasta...from the kitchen of One Perfect Bite

Ingredients:
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
2 plum tomatoes, diced
Zest of 1 lemon
Juice of 1/2 lemon
3/4 cup shrimp stock (see Cook's Note below)
3 teaspoons minced fresh parsley, divided
3 teaspoons minced fresh basil, divided
1-1/2 teaspoon cornstarch
1 tablespoon cold water
8 to 12-ounces uncooked shrimp, peeled and deveined, shells reserved
2 cups cooked angel hair pasta

Directions:
1) Heat butter and oil in a large skillet. Add garlic and saute until fragrant, about 1 minute. Stir in tomatoes, lemon juice, lemon zest and 1-1/2 teaspoon each of parsley and basil. Bring contents to a boil. Meanwhile, combine cornstarch with water and add to skillet. Cook and stir for 2 minutes, or until mixture thickens.
2) Add shrimp, reduce heat and cook, uncovered, for 2 to 3 minutes, or until shrimp turn pink. Add pasta and remaining parsley and basil. Toss well to mix. Serve immediately. Yield: 2 servings.

Cook's Note: To make shrimp stock, combine 3 cups of water and the shells of 2 pounds of shrimp in a saucepan. Bring mixture to a boil, then lower heat and let the shells simmer for 30 minutes. Strain. Cool to room temperature. Freeze or refrigerate for up to 7 days.

                    

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                 One Year Ago Today:                                                   Two Years Ago Today:

                   Coffee Crumb Cake                                                  Irish Cream Pudding Parfait

               Three Years Ago Today:                                                  Four Years Ago Today: 

    Chicken Picadillo with Chili Lime Sauce                                            Thai Tuna Salad

Ina's Sausage Lasagna

From the kitchen of One Perfect Bite...The birds returned to our hillside this morning and that's a sure sign that winter's nearly done with us. I listened to their song with a bit of melancholy because this is our last season in this house. We sold our home yesterday and made an offer on another that we hope will bring us as much enjoyment as we have known here. It has been a crazy couple of weeks that started with eye surgery and ended with prospective buyers traipsing through the house on days that would make even an ice queen blanch. It was a quick process, but as anyone who has sold a home can tell you, it was not easy. One of the things that I have missed was being able to cook with aromatics, especially onions and garlic. Both were pushed to the side in an attempt to keep the kitchen from smelling like a pizza parlor while the house was being shown. Tonight I extracted my revenge and cooked both with abandon using Ina Garten's wonderful recipe for sausage lasagna. This is one of those recipes that belongs in everyone's rotation. The sausage and goat cheese take this pasta favorite to a whole nother level and I know that your family will enjoy it. The recipe is self-explanatory, and like all of Ina's recipes, it works. This one has the added advantage of being easy to make. Do try it! Here is how her lasagna is made.

Frugal Foodie Friday - Chicken Not-Ciatore

From the kitchen of One Perfect Bite...When I was a newlywed, several dishes dominated magazine space and claimed spots on dining room tables. Everyone, well maybe almost everyone, became fascinated with lasagna, manicotti and chicken cacciatore and felt duty bound to master their preparation. I was no different than other young homemakers of the time, so the Silver Fox and our friends came to know these dishes well. Ten years later, I found myself in New Jersey where chicken cacciatore held no sway, and the local favorite was a dish called chicken Murphy. Chicken Murphy was a sauteed or roasted combination of sausage, chicken, peppers and potatoes. The inclusion of potatoes is what gave the dish its non-Italian name. The two dishes were similar, so I'd alternate the frequency with which they were served when making dinner for my family. There came a day when I had no mushrooms for one and no potatoes for the other, so a bit of invention was required. I combined elements of the two dishes and came up with one my gang dubbed "not-ciatore". The dish is a relatively inexpensive braise that I think you will enjoy. It's easy to prepare and makes a great weeknight meal. The cost makes it a candidate for my Frugal Foodie Friday collection, so I decided to feature it today. I do hope you'll give the recipe a try. Here is how the dish is made.

Chicken Not-Ciatore...from the kitchen of One Perfect Bite

Ingredients:
4 tablespoons olive oil, divided use
1/2 cup chopped onion
1 tablespoon chopped garlic
1 bell pepper (red or green), cut in 1-inch cubes
4 or 5 sweet cherry peppers, coarsely chopped
3 links hot Italian sausage, cut crosswise in 1-inch pieces
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
4 boneless skinless chicken thighs, cut in 1-inch pieces
1/2 cup dry white wine or chicken stock
1 (14.5-oz.) can diced tomatoes with juice
2 tablespoon tomato paste
1/4 teaspoon red pepper flakes
2 teaspoons Italian seasoning
1/2 pound spaghetti
1/4 cup Parmesan cheese
Chopped fresh parsley or basil for garnish

Directions:
1) Heat 2 tablespoon frying pan. When oil shimmers, add onion, garlic, bell pepper and cherry peppers and saute until onions are soft, about 5 minutes. Remove from pan.
2) Add remaining 2 tablespoons oil to pan and saute sausage until brown, about 5 minutes. Remove from pan.
3) Combine flour, salt and pepper in a plastic bag. Add chicken and shake to coat. Add chicken to pan and saute until lightly browned, about 5 minutes. Remove from pan.
4) Add wine to pan, scraping to release brown bits (fond) from bottom of pan. Add tomatoes and their juice, tomato paste, red pepper flakes and Italian seasoning to pan. Bring mixture to a boil. Return vegetables and aromatics, along with sausage and chicken to pan. Cover pan, reduce heat and simmer for 20 minutes.
5) Meanwhile, cook spaghetti according to package directions. Drain. Arrange on a serving platter. Top with sausage and chicken mixture. Sprinkle with Parmesan cheese and parsley. Serve immediately. Yield: 4 servings.

      

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                  One Year Ago Today:                                                           Two Years Ago Today:

                         Pisco Sour                                                                              Soft Dinner Rolls                  

                  Three Years Ago Today:                                          Four Years Ago Today: 

                       Herbed Cheese Dip                                                 Maple Butter - 2 Ways

Remains of the Day - Pasta with Leftover Turkey Bolognese

From the kitchen of One Perfect Bite...This is the last of the leftover dishes I plan to feature this Thanksgiving season. It is the plainest in appearance, but I must tell you, I love the flavors that are captured in this final entry. I have a weakness for fennel in any form and the fennel seed used in this dish give this bolognese sauce a unique and quite pleasant character. I'm also appreciative that the pasta used in this dish is kissed by rather than coated with the bolognese, so it does not drown in sauce as so often is the case. Despite the bold flavors with which it's made, the sauce shows a bit of finesse and its pleasant blend of flavors makes it a natural for a family weeknight dinner. I do hope you'll give the recipe a try. Here is how this dish is made.

Pasta with Leftover Turkey Bolognese...from the kitchen of One Perfect Bite courtesy of Fine Cooking magazine

Ingredients:
1/2 pound bacon or pancetta, finely diced
1/4 cup finely chopped carrot
1/4 cup finely chopped yellow onion
1/4 cup finely chopped celery
4 medium cloves garlic, minced
1-1/2 teaspoons fennel seed, lightly crushed
1/4 to 1/2 teaspoon crushed red pepper flakes
1 ( 28-oz.) can diced tomatoes with juice
1 cup dry white wine
1 cup homemade turkey broth or lower-salt canned chicken broth
1 cup whole milk
1/2 cup packed flat-leaf parsley
2 dried bay leaves
Kosher salt
4 cups medium-diced roast turkey
12 to 16 ounces dried tubular pasta (i.e. rigatoni or penne)

Directions:
1) Heat a wide, heavy-duty 6 to 8-quart pot over medium heat. Add pancetta or bacon and cook until its fat begins to render, 2 to 3 minutes. Add carrot, onion, celery, and garlic and cook until vegetables begin to brown, 4 to 6 minutes. Stir in fennel seed and pepper flakes.
2) Add tomatoes and white wine. Boil for 2 to 3 minutes, then add broth, milk, parsley, and bay leaves. Stir well, return to a boil, and season with a little salt. Lower the heat to medium low and simmer until reduced by about one-third, 30 to 40 minutes.
3) Add turkey, raise heat to medium, and bring to a boil. Reduce heat to medium low and simmer until the flavors are fully developed and sauce is thick and rich, 10 to 15 minutes. Discard bay leaves and season to taste with salt. Yield: 5-1/2 cups sauce.
4) Cook pasta in boiling salted water according to package directions; drain. Toss the pasta with the bolognese and serve. Yield: 4 to 6 servings.

      

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                  One Year Ago Today:                                                           Two Years Ago Today:

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                  Three Years Ago Today:                                                            Four Years Ago Today: 

      Quick and Creamy Pumpkin Pudding                                      Pot Roast with Potatoes and Carrots

Smoky Bow Tie Pasta with Brussel's Sprouts, Chorizo and Raisins

As the days shorten, I start to prepare more substantial meals for my family. Soups, stews and pastas move in to take the place of lighter summer fare. The pasta I am featuring today was developed for the McCormick Go4Gourmet promotion and they are sponsoring this post.

McCormick herbs and spices have long been a mainstay of my pantry. They are readily available and I know from experience that they are dependably fresh and of top quality. Equally important is the company's ability to communicate with its customers. They keep coming up with  fantastic new recipes and spice blends that the adventurer in me simply can't resist. So, I watched with interest when McCormick launched a challenge called Go4Gourmet. You can imagine how thrilled I was when they asked me to create a recipe for the current round. My recipe had to include chorizo, Brussel's sprouts, smoked paprika and chicken stock.

The ingredients I received for the challenge included a jar of McCormick's smoked paprika. I planned to use it as the flavor base for my recipe. I thought it would work well with the Spanish chorizo and allow me to create a one-dish meal that was filling, earthy and vaguely old-world, but without ties to a specific cuisine.

You'll need a large skillet and a 5 to 6-quart pot to make this family meal. The sausage is browned and the Brussel's sprouts are braised in a broth that develops a vague smoky sweetness as it simmers. While it bubbles away, water can be brought to a boil for the pasta. The dish can be on the table in about 45 minutes. Be sure to serve it with lots of crusty bread and a large chopped salad.

Smoky Bow Tie Pasta with Brussel's Sprouts, Chorizo and Raisins...from the kitchen of One Perfect Bite

Ingredients:
2 tablespoons butter
6 to 7 ounces Spanish chorizo, cut in 1/4-inch dice
1 teaspoon smoked paprika
2 pounds Brussels sprouts, trimmed and cut in half
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 cup golden raisins
2 cups 1 (14.5-oz.) can reduced sodium chicken broth
1 teaspoon liquid smoke
1/4 teaspoon red pepper flakes (optional)
12-ounces bow tie pasta (farfalle)

Directions:
1) Heat butter in a large (12-inch) skillet. Add smoked paprika and diced chorizo. Saute until fat is rendered, about 5 minutes.
2) Add Brussels sprouts, salt, and pepper to skillet and saute over medium heat for about 5 minutes, until lightly browned. Add raisins, chicken stock and liquid smoke. Lower heat and cook uncovered, stirring occasionally, until sprouts are tender when pierced with a knife, about 15 minutes.
3) Meanwhile, cook pasta in boiling salted water until al dente. Drain pasta, reserving 1 cup pasta water, and shake dry, then return it to pot. Add sprout mixture, including liquid, to pasta and toss to combine. If mixture appears dry, moisten with some reserved pasta water. Adjust seasoning with salt and pepper to taste. Transfer to a serving bowl and serve. Yield: 6 to 8 servings.

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Frugal Foodie Friday - Lemony Turkey Bolognese

From the kitchen of One Perfect Bite...A sale on ground turkey at a local warehouse store practically guaranteed it would appear in at least one Frugal Friday post. Tonight is the night. I've been looking for a calorically kind white pasta sauce, and when I found this recipe on Oprah's website, I knew I'd have to give it a try. The sauce is easy to make and comes together very quickly, though I must say the finished pasta bears no resemblance to the photo that accompanied the original recipe. My sauce  remained white and never picked up the red hue shown in their photo. That being said, this is a nice recipe and if you are looking for a new way to sauce your pasta, do give this version a try. If you enjoy the flavors of bacon and lemon, I think you'll enjoy this dish. While it falls short of being memorable, it makes a nice family meal and it is perfect for a quick weeknight dinner.  Do give it a try. Here's the recipe.

Lemony Turkey Bolognese...from the kitchen of One Perfect Bite inspired by Kathy Brennan and Caroline at Oprah.com

Ingredients:
1 tablespoon vegetable oil
4 ounces bacon (about 4 slices), finely diced
1 yellow onion, finely chopped
1 tablespoon minced garlic
2 teaspoons dried oregano
Small pinch of crushed red pepper flakes
1-1/4 pound ground turkey, dark meat or a combination of dark and white
1 heaping tablespoon tomato paste
1/2 cup dry white wine or chicken stock
1 cup Greek yogurt
Grated zest of 1 lemon
Salt
1 pound penne or other tubular pasta
Olive oil for finishing the dish
1/2 cup freshly grated Parmesan or pecorino cheese, plus extra for serving

Directions:
1) Bring a large pot of water to a boil over high heat. Meanwhile, in a large skillet, heat oil over medium heat until it shimmers. Add bacon and cook, stirring occasionally, until it begins to crisp around edges, about 4 minutes. Pour off all but 1 tablespoon of drippings. Add onions, garlic, oregano and pepper flakes and cook, stirring occasionally, until onions are softened, about 5 minutes.
2) Raise heat to high,  add turkey and season lightly with salt and pepper.. Cook, stirring often and breaking up meat, until meat is browned, about 5 minutes. Add tomato paste and stir for about 1 minute. Add wine and briskly simmer, scraping up any caramelized bits from bottom of pan. Reduce heat, stir in yogurt and lemon zest and gently simmer to meld flavors, about 5 minutes. Taste again for seasoning, adjusting salt and pepper as needed.  Set aside.
3) Meanwhile, generously salt boiling water. When it returns to a boil, add pasta, quickly stir to separate tubes, then cover pot until water returns to a boil. Uncover and boil, stirring occasionally, until pasta is al dente.
4) Drain pasta, reserving a cup of cooking water, then pour pasta on top of Bolognese sauce. Drizzle with oil, add cheese and toss to combine over medium heat. If the pasta looks dry, add some of the cooking water. Check seasonings and serve with more cheese. Yield: 6 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Onion Scones

Two Years Ago Today: Turkish-Style Pumpkin Hummus

Three Years Ago Today: Apple-Oatmeal Bread

Four Years Ago Today: Old-Fashioned Double Chocolate Pudding

Frugal Foodie Friday - Baked Pizza Pasta

From the kitchen of One Perfect Bite...This is a great casserole to keep in mind for game day. It is one of those easy, economical and rib stickingly good meals that is loved by hungry men and teenagers around the world. The casserole, with its crisp edges and bubbling cheese,  resembles those pasta dishes that come from the ovens of neighborhood trattorias. There is no trick to making this basic beauty. Any tubular pasta can be used and while I think the zucchini adds a lovely crisp texture to the dish, any vegetable can be used in its place. Ground turkey or sausage can replace the ground beef and  if you are feeling really adventurous, swap provolone for the mozzarella called for in the recipe. The only constants in this recipe should be the use of fire roasted tomatoes. They add some heat  to the dish and  take it up a notch or two without adding fire to the belly. I do hope you'll give this recipe a try. This baked pasta is a perfect meal to serve on Frugal Foodie Friday. Here is how the casserole is made.

Baked Pizza Pasta...from the kitchen of One Perfect Bite inspired by Muir Glen Test Kitchen

Ingredients:
1/2 lb extra lean ground beef
1 cup chopped sweet onion
2 garlic cloves, finely chopped
1 medium zucchini, cut in half lengthwise, sliced 1/4 inch thick
1 (15 ounce) cans tomato sauce
1 (14-1/2 ounce) cans fire roasted diced tomatoes, drained
2 teaspoons chopped fresh oregano leaves
1/4 teaspoon salt
1/4 teaspoon pepper
8 ounces tubular pasta, cooked and drained
3/4 cup shredded reduced-fat mozzarella cheese
cooking spray

Directions:
1) Heat oven to 375. Spray a 2 quart rectangular baking dish.
2) Cook beef, onion and garlic in a non-stick skillet set over medium heat, stirring frequently, until cooked. Add zucchini and cook 2 minutes longer.
3) Stir in tomato sauce, diced tomatoes, oregano, salt and pepper. Heat to boiling.
4) Add pasta and toss to combine. Spread in prepared dish. Cover with foil and bake 20 minutes. Sprinkle with cheese. Bake uncovered, about 5 minutes or until cheese is melted. Yield: 6 servings.

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One year Ago Today: Orange Spiced Cashews

Two Years Ago Today: Honey Muffins

Three Years Ago Today: Candied Walnuts

Four Years Ago Today: Pumpkin and Goat Cheese Lasagna