Archive for the 'dairy pasta recipe' Category

16
Jul
12

Spaghetti with Ricotta


Anyone who’s been following this blog knows that I am a hardcore carnivore, but I also like pasta with cheese. With the Nine Days fast approaching, it’s time to look for some succulent dairy recipes, here’s one that is easy to make and delicious.

Spaghetti with Ricotta

(Adapted from The Big Book Of Pasta)

Serves 4

Ingredients

  • 12 oz dried spaghetti
  • 3 tbsp butter
  • 2 tbsp chopped fresh-flat  leaf parsley
  • 1 1/2 cups freshly ground almonds
  • 1/2 cup ricotta cheese
  • pinch of grated  nutmeg
  • pinch of ground cinnamon
  • 2/3 cup sour cream
  • 3 tbsp olive oil
  • 1/2 cup pareve broth*
  • 1 tbsp pine nuts
  • salt and pepper
  • fresh flat-leaf parsley sprigs, to garnish

Directions

  1. Bring a large, heavy bottom pan of lightly salted water to a boil. Add the spaghetti, return to a boil, and cook for 8-10 minutes, or until tender but still firm to the bite.
  2. Drain the pasta, return to the pan, and toss with the butter and chopped parsley. Keep warm.
  3. To make the sauce, mix the ground almonds, ricotta cheese, nutmeg, cinnamon, and sour cream together in a small pan  over low heat to form a thick paste. Gradually stir in the olive oil. When the oil has been fully incorporated, gradually stir in the stock, until sauce is smooth. Season to taste with pepper.
  4. Transfer the spaghetti to a warmed serving dish, pour over the sauce, and toss together well. Sprinkle over the pine nuts, garnish with the parsley sprigs, and serve warm.

* Parve Chicken Free Broth

Ingredients

  • 4 cups water
  • 1 tsp salt
  • 1/2 parsnip (8 – 12 inches)
  • 1 large carrot
  • 1/2 large red onion
  • 1/2 medium sweet onion
  • 1/2 clove garlic
  • 1 stalk celery
  • 4 oz mushrooms
  • 1/4 tsp tumeric
  • Seasonings to taste

Directions

  1. Take out a pot large pot. This will allow room for boiling, stirring and simmering without making a spill on the stove top. Chunk up the parsnips, carrots, and onions. Coarsely chop the garlic, mushrooms and celery. Pour the water into the pan. Turn heat on to medium high flame.
  2. Add all vegetables. (You can run everything through the food processor using the shredding blade. This goes a lot faster and reduces the simmer time as it increases the surface area of the veggies). When the water becomes warm stir in the turmeric. Bring to boil and boil for 2 – 3 minutes. Reduce heat to simmer. (If you are using an electric stove top you can bring everything to a boil and immediately reduce heat to simmer as it will take 2-3 minutes for the temperature to fall to a simmer)
  3. After about 15 minutes begin to add your seasonings – pepper, rosemary, ginger – whatever you like but IN SMALL AMOUNTS as you can always add more but cannot take it out. Be sure to get your seasonings set within the first 45 minutes. This will allow the seasonings to blend and incorporate into the soup. Let simmer for a total of 2 – 3 hours.
  4. Strain through a professional kitchen sieve or use a colander lined with coffee filters. Use the broth just like you would chicken broth.

Enjoy, gentle reader, enjoy!

CS

03
Jul
11

And the Runner Up Recipes Are…


We got quite a few interesting recipes and even some nice photos. On Monday past, we posted the winning recipe for our Shavous contest, now we are posting the next best ones.

2nd Runner Up

The following recipe shows that you can make something delicious even if it is easy to prepare…

Baked Blintz

(My daughter in Providence, RI, made this. It was easy to prepare and it was truly delicious! CS)

Ingredients

We usually “Healthify” it by substituting for ingredient in parenthesis. Tastes AMAZING either way.

FILLING:

  • 2 Eggs (or Egg Substitutes)
  • ½ Cup Sugar (or Splenda)
  • 1 lb Cream Cheese
  • 1 lb Cottage Cheese or Farmers Cheese

BATTER:

  • ½ cup Sugar (or Splenda)
  • 2 eggs (or Egg Substitutes)
  • 1 cup Flour (or Whole Wheat Flour)
  • ½ lb melted margarine or butter
  • Pinch Salt
  • 3 tsp Baking Powder
  • ¼ cup Milk
  • 1 tsp Vanilla
Directions
  1. Mix Filling – Set aside
  2. Mix Batter
  3. Pour ½ Batter into greased 9” X 13” pan (preferably glass)
  4. Spread Filling over batter
  5. Pour remaining Batter over Filling
  6. Bake 1 hour at 325

Submitted by Evan Rosenhouse LMSW, TX

—–)xOx(—–

1st Runner Up

Macaroni, Tuna and Cheese Casserole

Ingredients

  • 8 oz elbow macaroni
  • 2 tablespoon olive oil
  • 2 crushed garlic cloves
  • 4 oz mushrooms, sliced
  • 1/2 red bell pepper, sliced thinly
  • 7 oz can of tuna
  • 1 teaspoon oregano
  • 3 teaspoons butter (and more for greasing)
  • 2 tablespoons all purpose flower
  • 1 cups of milk
  • 2 sliced tomatoes
  • 4 tablespoons bread crumbs
  • 1 cup grated cheddar
  • salt and pepper to taste

Photo sent in by: Giora Malinovsky

Directions
  1. Preheat oven to 400 F.
  2. Boil a large pan of slightly salted water. Add macaroni and return to boil. Cook for 8-10 minutes until macaroni is al dente. Drain, rinse, then drain thoroughly again.
  3. Heat olive in a skillet and cook the garlic, mushrooms and bell pepper until soft. Add the tuna and oregano, season with salt and pepper and heat through.
  4. Grease an 8 cup oven proof dish with a little butter. Add half the of the cooked macaroni, cover with tuna mixture, then add remaining macaroni.
  5. Melt butter in a pan, add the flour. Cook for 1 minute. Slowly add the milk and bring to a boil. Simmer for 2 minutes, stirring constantly until thickened. Season to taste with salt and pepper.
  6. Pour the sauce over the macaroni. Add the sliced tomatoes on top of the sauce, sprinkle with the breadcrumbs and cheese. Cook in the preheated oven for 25 minutes.
Submitted by Giora Malinovsky, FL

Enjoy, gentle reader, enjoy… even if it is no longer Shavuos.

CS

RELATED POSTS

The Winning Recipe Is…

And the Winner is…

03
Jun
11

Shavuos Recipes – Part 2


I am a confirmed hardcore carnivore, but every once in a while I have to make some nice pasta dishes for a milchig dinner. Especially now that Shavuos is almost upon us… Here are two of my favorites:

Fettuccine Alfredo with Mushrooms

Ingredients

  • 2 tablespoons butter
  • 1 cup heavy cream
  • 1 lb fettucine
  • 1/2 cup freshly grated Parmesan cheese
  • pinch of nutmeg
  • salt and pepper to taste.
  • 3/4 cup chopped shitake mushrooms
  • 2 cloves garlic, chopped
  • 1 cup shredded Mozarella
Directions
  1. Mix the butter and 2/3 cup of the heavy cream, bring to a boil over medium heat. Reduce heat and simmer gently for 2 minutes or until the cream has thickened slightly.
  2. Boil a large pan of lightly salted water, over medium heat.
  3. Add the pasta, bring back to a boil and cook for 9 minutes or until tender but still firm to the bite. Drain pasta thoroughly, return to pan, pour in the sauce (from step 1)
  4. Toss the pasta in the sauce, over a low fire, until thoroughly coated. Add the remaining 1/3 cup of heavy cream, the shredded Mozarella, nutmeg, mushrooms, salt and pepper to taste. Toss the pasta thoroughly in the whole mixture while on a low flame.
  5. While pasta is cooking, sauté the mushrooms and garlic in a little bit of oil, until garlic pieces are golden brown.
  6. Put the pasta mixture on a large warmed serving plate. Add the sautéed mushrooms and garlic. Serve and sprinkle generously with the grated Parmesan cheese.

Serves 4

Vegetable Cannelloni

Delicious is an understatement!

Ingredients

  • 12 cannelloni
  • 1 eggplant
  • 1/2 cup fresh spinach
  • 2 garlic cloves, chopped
  • 1 tsp cumin
  • 1 1/4 cup chopped mushrooms
  • salt and pepper
  • Basil, to garnish

Tomato Sauce

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 lb 12 ozs canned chopped tomatoes
  • 1 teaspoon 10x confectioners sugar
  • 2 tablespoons chopped fresh basil
  • 4 Mozzarella slices

Directions

  1. In a large pan boil some lightly salted water. Add the cannelloni, return to a boil and cook for another 9 minutes or until tender but still firm to the bite. Put pasta in a plate and pat dry with paper towels.
  2. Cut the eggplant into small dice. Heat the oil in a skillet over medium heat. add the eggplant, stir frequently while cooking for about three minutes.
  3. Add spinach, garlic, cumin and mushrooms. Reduce the heat. Season with pepper and salt to taste. Cooking for 2 to 3 minutes stirring constantly. Spoon the mixture into the cannelloni. Arrange cannelloni in a casserole in a single layer.
  4. To make the sauce, heat oil in a pan over medium heat. Add the onion and garlic, cook for 1 minute. Add the tomatoes, sugar and basil. Bring to boil. Reduce heat and simmer gently for 5 minutes. Spoon the sauce over cannelloni.
  5. Arrange the Mozzarella slices over the sauce and bake in 375 F. preheated oven for 30 minutes or until cheese is golden brown and bubbling. serve hot garnished with a prig of basil.

Enjoy, gentle reader, enjoy AND don’t forget to send us your favorite Shavuos recipes (there is a nice selection of cholov Yisroel cheeses as the prize for the best!) to:

kosherscene@gmail.com

CS

RELATED POSTS

shavuos recipes 

————–

shavuos recipes – part 2

shavuos recipes – part 1 

For prize winning cheese cake recipes: and the winner is…

31
Oct
10

Sugar River Cheese Co.


Europeans have long laughed at the pretentiousness of American cheeses (especially kosher ones), but, judging by the latest entries into the field, that situation will soon change. I’ve seen quite a few interesting cheeses at the Pomegranate isles, among them some intriguing flavored ones from the Sugar River Cheese Co. Having tasted these delicious cheeses we just had to contact them and interview Mark Rosen, the company’s President.

I found Mr. Rosen very personable, witty and a true foodie. Besides being a fountain of information on cheese making processes, he also told us some amusing stories about himself, stories that gave us a glimpse into the make up of his love of food and pursuit of quality. That carefully nurtured quest for the best led him to start this company in 2002 with the aim of bringing “natural, terrific tasting, unique, kosher Wisconsin Cheeses to the kosher consumer.” Judging by what we tasted, he certainly succeeded.

The superb tasting Sugar River cheeses we've sampled...

The Sugar River cheeses we’ve sampled were: Parmesan (aged 18 months, my personal favorite), White Cheddar (aged 18 months), White Cheddar with Roasted Garlic and Green Onion, White Cheddar with Chipotle, Prairie Jack with Parsley and ChivePrairie Jack with Green Peppercorns, Monterrey Jack with Jalapeno and Cilantro, Monterrey Jack With Roasted Garlic And Basil (second place award in the Flavored Monterey Jack judging category at the 23rd Annual Competition and Judging by the American Cheese Society‘s (ACS) held July 22, 2006 in Portland, Oregon. The first time Sugar River cheeses ever entered a competition and the first time a kosher cheese ever won!) and Monterey Jack With Tomato And Olive.

SYR, thought this cheeses would go perfectly with some of her favorite pasta recipes. Here’s one she tried which turned out terrific:

SYR‘s Easy Penne Alla Romana

YIELD: 4 to 6 servings

Ingredients

  • 1 package of penne
  • water to fully cover the pasta
  • 1/4 cup extra virgin olive oil
  • 1/4 chopped garlic
  • 6 chopped pearl onions
  • 1/4 cup chopped sun dried tomatoes
  • 1/2 cup zucchini, cubed
  • 10 shitake mushrooms
  • 1/4 cup oyster mushrooms
  • salt and pepper to taste
  • 10-15 chopped leaves of fresh basil
  • 2 sprigs of fresh parsley
  • 1/2 package Sugar River White Cheddar with Roasted Garlic and Green Onion
  • Sugar River Parmesan

Aaahh... the aroma, the taste!

Pasta

  1. In a medium size pot pour in water to two thirds height (enough to cover the pasta).
  2. Add the penne and cook until it is al dente (still firm, not hard).

Vegetables

  1. Pour the oil into a medium shallow pan.
  2. Sauté the chopped garlic and onions.
  3. Add the tomatoes when the above show some golden brown.
  4. After 30 seconds add the zucchini and mushrooms.
  5. Let it all cook for 1 minute and add basil and parsley.
  6. take off fire after 2 more minutes.
  7. Add mixture to drained penne

Cheese

  1. Cut the Sugar River White Cheddar with Roasted Garlic and Green Onion into small cubes.
  2. Add the cubes into the mixed penne and vegetable. Continue mixing until cheese is mostly melted.
  3. Sprinkle with shavings of Sugar River Parmesan.
  4. Serve while still hot.

Please remember, by using the 18 month aged Parmesan you have to wait six hours before you can eat meat.

Enjoy, gentle reader, Enjoy!

CS

11
Oct
10

It Isn’t Just for Kids Anymore


As a kid I used to love macaroni & cheese, my kids loved/love it, so do my grandkids AND… I still like it! Looking at one my favorite Chef’s blog (Chef Laura Frankel), Laura’s Kosher Kitchen, I came across her adult version of a lifelong favorite:

Macaroni and Cheese

Let me have it, let me have it! (Photo by: Elle239 on BlissfullyDomestic.com)

Macaroni and Cheese Casserole

Serves 6 generously

Ingredients

  • 1 pound macaroni or favorite pasta shape
  • 3 tablespoon butter
  • 3 tablespoons flour
  • 1 shallot, minced finely
  • 2 cloves garlic minced finely
  • 2 cups of milk (I use whole milk for this)
  • 2 teaspoons hot sauce
  • 2 cups sharp cheddar cheese-grated (I use White Sharp Cheddar)
  • 1 cup Emmentaler or Swiss cheese-grated
  • ¼ teaspoon freshly grated nutmeg
  • 1 cup of sour cream
  • ½ cup bread crumbs-Panko* is perfect for this
  • 2 tablespoons melted butter
  • Salt and pepper to taste

Preparation

  1. Pre-heat oven to 350. Bring a large saucepan with water to boil. Cook the pasta until al dente (about 10 minutes depending upon size of pasta). Drain and set aside.
  2. Place a large sauté over medium low heat. Melt 3 tablespoons of butter. Add chopped shallot and garlic and sweat the vegetables until they are very soft (about 2 minutes). Add flour and stir together. Cook the mixture for several minutes to remove the raw flour flavor.
  3. In a separate pan heat the milk until simmering. Add all at once to flour mixture. Whisk to prevent lumps. Add the hot sauce and cook until thickened (about 3-5 minutes). Remove from heat. Add grated cheese and stir until melted and incorporated.
  4. Stir sour cream with cooked pasta. Add cheese mixture and stir to combine. Place in a lightly greased casserole.
  5. Stir bread crumbs with melted butter and sprinkle on top of casserole. Bake at 350 until bubbly and golden (about 30 minutes).

As Chef Laura explains in her intro to this dish:

Use the best quality cheese you can find-do not skimp and by all means, have some fun with it and try your favorite cheeses. I have made this dish with a sprinkling of Blue cheese for an adult version. I also have substituted whole wheat pasta instead of the traditional semolina pasta and no one complained. Attention all comfort food cravers-Skip the box and go for the good stuff-we are after all adults even if we need a bit of comfort now and then.

After a hard, tiring day at work, on any cold day, I find that macaroni and cheese just warms one up as it recharges the batteries…

Enjoy!

CS




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