Posts tagged ‘seasoning’

October 15, 2012

Rosemary Tomato Basil Soup

Tomato basil soup paired with a stringy mozzarella grilled cheese sandwich is a classic.  It’s been copied and modified a million times over and I still think the traditional rosemary scented soup and crunchy buttered sandwich makes any Tuesday night a little more special.

Soup should really be considered it’s own food group.  I pride myself in being the sole person to order a warm tortilla soup in the middle of Houston summer, or chilled cucumber-melon bisque when it’s 20 below.  (I happened to have both melon bisque and puréed corn chowder with chili oil at my wedding.)  There’s something about soup I find utterly addicting.  The combination of flavors, the variety of textures, and most importantly the crunchy garlic croutons, crispy bacon, or fresh herbs that get delicately placed on top and slowly sink into the silky, savory bisque.

The roasted, sweet tomatoes combined with the tangy bite of rosemary sourdough bread soothes the soul and takes the edge off a brisk day.  The bread gives this soup a thick texture with a mouthy richness I often find missing in perfectly velvety broths.  Aromatic sweet basil with hints of mint and pepper brighten the flavor and offer you a taste of summer just when you think fall has taken over.

Ingredients

  • 3-4 tablespoons good olive oil
  • 3 pounds ripe plum tomatoes, cut in half lengthwise
  • 2 cans stewed tomatoes, 28oz
  • 3 cloves garlic, minced
  • 1 yellow onion, chopped
  • 2 tbsp. salted butter
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tsp. salt
  • 1 tbsp. freshly ground pepper
  • 1/2 tbsp. Italian seasoning
  • 4 large slices of sourdough rosemary bread
  • 3/4 cup light whipping cream
  • 3/4 cup milk
  • 1 cup fresh basil
  • Freshly sliced mozzarella cheese for topping
  • Basil for garnish

Method

  1. Preheat the oven to 400 degrees F. Toss together the tomatoes, 2 tbsp. olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
  2. In a heavy bottomed stockpot over medium heat, sauté the onions and garlic with 2 tablespoons of olive oil.
  3. Add butter and red pepper flakes and sauté for 10 minutes on medium heat.  Onions should become transparent but should not brown.
  4. Add stewed tomatoes, canned tomatoes (including juice), salt, pepper, and Italian seasoning in a large saucepan on medium heat.
  5. Bring to a simmer.
  6. Roughly tear the bread into smaller pieces and add to the pot.  I break up the bread so it’s easier to spoon out and purée.
  7. Next you’ll puree the soup in small batches, so I usually remove it from the heat and let it cool a little before I begin this process.  The soup should still have texture and not be completely smooth.  The soup will not be nearly as enjoyable if it’s perfectly silky in texture.
  8. Carefully puree, along with the basil leaves in small batches. You can use a blender, food processor, or better yet, one of those handy hand-held food blenders, right in the pot.  If you use a blender BE CAREFUL!  The heat will force the top off the blender and you’ll be cleaning soup off your ceiling for weeks, or you’ll burn your hands so just fill it up half way and pulse it gently.
  9. Return to saucepan and add cream and milk, while stirring, over low heat.
  10. Garnish with basil leaves, mozzarella cheese and serve with a warm slice of sourdough bread.

For a healthier version, leave out the butter and replace the cream with non-fat milk.  Enjoy!

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July 11, 2012

Capellini with Arrabbiata Sauce and Grilled Chicken Breast

I can’t bring myself to buy jarred pasta sauce when it takes less than 10 minutes to make it from scratch.  It just doesn’t compare to the bright flavors of freshly made pasta sauce – and it’s not just better tasting it also better for you.

The simplest, and most authentic marinara is a quick sauce, seasoned only with onion, garlic, pepper, and, if you like, basil or oregano. The pieces of tomato are left chunky, and the texture of the finished sauce is fairly loose.  It’s that easy. Toss with your favorite pasta and you’re weeknight meal is a quick trip to Italy!  Once you have this base, with just a few adjustments, you can make a range of sauces from a few simple ingredients.

Today we’re making Capellini with arrabiata sauce.  This dish’s name – arrabbiata – comes from the Italian word for “angry” because of the spicy tomato and red pepper.  The sweet tomatoes balance the heat from the peppers and will awaken any palate.  The salty, charred flavor from the grilled chicken offsets the heat and adds an element of texture to this luscious bowl of pasta.  No need for take out tonight, make a large bowl of pasta for your family and I promise you’ll go to bed with full bellies and a full wallet. 

Ingredients

  • 4 skinless boneless chicken breast
  • 1 packet Capellini pasta (angel hair)
  • 1 tbsp. extra virgin olive oil
  • 1 large onion, finely diced
  • 5 cloves garlic, finely diced
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1 can diced tomatoes, 8 oz.
  • 2 cans stewed tomatoes, 16 oz.
  • 2 tbsp. tomato paste
  • 1 tbsp. Italian Seasoning
  • 2 tbsp. red-hot chili pepper (use more or less depending on the level of heat desired)
  • 1/4 cup freshly grated Parmigiano-Reggiano
  • 1 tbsp. Fresh Italian parsley, roughly chopped
  • Handful of fresh basil, roughly chopped

Chicken seasoning

  • 1 tsp. salt
  • 1 tsp. Italian Seasoning
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. garlic powder

Method

  1. Place large pot of water on stove to boil for the pasta.  Once it boils lower it to a simmer until everything else is ready.  The pasta only takes 4 minutes to cook so it’s the last thing you want to do, but you want to have the water ready to go.
  2. Place skillet on medium heat and add olive oil.
  3. Saute onion, garlic, salt and pepper for about 5 minutes.  You want the onions to turn opaque; you don’t want them to brown.
  4. Add diced tomatoes, stewed tomatoes and tomato paste.  Stir in Italian seasoning and red-hot chili peppers and return to a low simmer.
  5. Carefully spoon out about half the mixture and place it in a food processor.  You can also use a blender but be careful and hold the lid down tightly since the heat will want to push it up.
  6. Blend half the sauce and add it back into the skillet.  This will add richness to the sauce while still keeping some texture.
  7. Add Parmigiano-Reggiano and lower heat to low.  Now it’s chicken time!
  8. Turn grill on medium~high (350 degrees)
  9. Mix chicken spices in a small bowl and sprinkle on top and bottom of chicken breast
  10. Spray hot grill with PAM and place chicken over direct heat.
  11. Close lid and cook for approx. 6 minutes, then flip and cook another 6 minutes with the lid closed.  Chicken’s done at 165 deg. There is no rare or med rare for chicken. You have to cook it done every time! Try not to prick the breast much, it will make the juices run out and cause it to be dry.
  12. Remove chicken from grill and let it rest while you cook the pasta.  Don’t slice immediately; wait until you’re ready to serve.
  13. Return water to a boil, salt water (1 tbsp. salt) and add pasta.
  14. Stir well and let boil for 4 minutes.  Start the 4 minutes as soon as you drop in the pasta.
  15. While pasta cooks, add parsley and basil to the sauce.
  16. Drain well and reserve a cup of pasta water to add to the sauce.  This thin pasta is very delicate and will turn to mush if you over cook it.
  17. Add drained pasta directly into sauce and stir.  Add some of the pasta water if needed; it will help loosen the sauce if it gets too thick.
  18. Fill a large bowl with a healthy serving of pasta and top with sliced chicken breast.

Diverti!

October 2, 2011

Spaghetti with Italian Sausage and Creamy Tomato Sauce

It’s starting to cool down (well, maybe not in Houston) but my mind-set say it’s time for Fall, and with it comes a new array of dishes for the colder weather.  Pasta is my all time go to, there is so much you can do with it and I always fee like it’s a perfectly balanced meal, especially when you add a side salad.

Instead of starting from scratch with ground pork or beef, I start with hot Italian sausage, which already has a great base of spices and seasoning.  It just needs a little doctoring up, and you have a great base for any pasta sauce.  I love the heartiness of this dish, and the spice you get from the sausage.  The auburn color of the sauce reminds me of the leaves changing in Vermont, and it pops with the addition of the fresh green basil and the creamy specks of Parmesan cheese.

Ingredients

  • 18 oz hot Italian sausage
  • 2 tsp. Italian seasoning
  • 2 tsp. fennel seeds
  • 1 tsp. red pepper flakes
  • 1/2 yellow onion, finely diced
  • 4 cloves garlic, finely diced
  • 2 tsp. salt
  • 1 tsp. ground back pepper
  • 1 can diced tomatoes
  • 6 roma tomatoes, diced with seeds and juice removed
  • 1 tbsp. tomato paste
  • 1 chicken bullion cube
  • 1/2 cup water
  • 1 tbsp. sugar
  • 1/2 cup heavy whipping cream
  • 1 lb. spaghetti pasta (or whatever’s your favorite)
  • Fresh Parmesan cheese (I highly urge you to buy the real stuff, not the cheese in the green can that shall remain unnamed)
  • Handful of fresh basil leaves for garnishing

Method

  • Heat medium size skillet to medium~high
  • Peel the casing off the sausage and crumble into skillet
  • Add fennel, Italian seasoning and red pepper flakes
  • Brown sausage and continue to break it up with a wooden spoon into bite size pieces, it doesn’t have to be even, just break it up as much as you can.  Takes about 5-10 minutes for sausage to cook through
  • Remove sausage with a slotted spoon and place on paper towel lined plate, leave the oils and juices in the skillet, you’ll use this to cook the onions and garlic
  • Lower heat to medium~low and add onion, garlic salt and pepper, cook for 10 minutes (this is sweating the onions, you want them to become translucent, not brown)
  • Add canned tomatoes, fresh tomatoes, tomato paste and stir for 1 minute
  • Add bullion cube, water, sugar and cooked sausage
  • Simmer on low for 10 minutes
  • While sauce simmers, place large pot of water on high and bring to a boil for the pasta
  • Once boiling, add 1 tbsp. of salt and pasta and boil for 9 minutes, or longer depending on the type of pasta you’re using.  I like mine al dente, so I boil mine about 30-60 seconds less than what the package recommends.
  • Strain pasta
  • Add cream to sauce and stir, then remove from heat
  • Usually I would recommend stirring the pasta in with the sauce, but tonight I wanted to put it on top so you could see the vivid color and velvety consistency of the sauce
  • Top with parmesan cheese and basil
  • Repeat for seconds!

Feel free to use different sausage or mild Italian if you’re sensitive to the heat.  I don’t find this dish too spicy, but it would be for kids, so just mellow it out to match your taste.  Happy Fall!

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