bodeswell + parmesan   127

Baked Cheesy Pasta With Wild Mushrooms Recipe - NYT Cooking
roast the mushrooms ahead of time. bakes in the oven for 10-15 minutes
shiitake  pasta  cream  rosemary  orecchiette  farfalle  ricotta  fontina  parmesan  sage 
november 2018 by bodeswell
French Onion Panade Recipe - NYT Cooking
Really just a side dish. Bread should be stale, and a whole loaf is necessary for the whole recipe, along with 5-6 cups of chicken stock.
gruyere  parmesan  bread  chickenstock 
february 2018 by bodeswell
Sheet Pan Chicken With Broccoli, Chickpeas, and Parmesan Recipe on Food52
1/18/18. Sheet Pan Chicken with Broccoli, Chickpeas, and Parmesan. A very easy and very tasty meal. Very juicy chicken. It's a little hard to get the broccoli fully cooked but when it is immersed in the chicken drippings it's very good. Maybe try putting the broccoli and chickpeas in the brown cooking pot on the bottom and the chicken on top. Definitely a repeat.
chickenthighs  Broccoli  parmesan  chickpeas  sundriedtomatoes  tth 
january 2018 by bodeswell
Pasta Primavera Recipe | SAVEUR
6/26/17. Pasta Primevera from Saveur. This, from Sirio Maccione, is almost impossible for the home cook. Too many steps. I did it as well as I could, and in the end, I thought it was rather plain. I thought the cream and butter just obliterated the vegetables. I made a version with oil, no butter, and cooking the vegetables as simply as possible last week, and I thought it was better. I blanched the zucchini and broccoli, cooked the asparagus in the pan, added some defrosted frozen peas, and it was great. I may have added some onion, but I think I left out the garlic and the pine nuts, and still I thought it was better.

don't need all of the vegetables
vegetarian  pasta  zucchini  peas  broccoli  asparagus  mushrooms  Pinoli  plumtomatoes  spaghetti  cream  parmesan  basil 
june 2017 by bodeswell
Recipe: Creamy Chicken Alfredo Lasagna Roll-Ups — Recipes from The Kitchn | Kitchn
clever roll-ups using lasagne noodles. But they seem too long and too narrow Still, might be fun
pasta  lasagne  technique  cream  parmesan  spinach  mozzarella  cookedchicken  sauce 
february 2017 by bodeswell
Farro-and-Sausage Parmigiano
 Recipe - Sarah DiGregorio | Food & Wine
you can do this in a slow cooker, but there's really no point in it. It's only in the cooker for 2 and a half hours, and has to be browned beforehand and broiled after. It could be done with any grain.
3/14/17. Generally very good, despite its odd name. The slow cooker is good for the farro, which takes a long time.
sausage  farro  slowcooker  cannedtomatoes  mozzarella  Parmesan 
january 2017 by bodeswell
Mushroom and Artichoke Lasagna | Cookstr.com
interesting mainly for the combination of artichoke hearts and mushrooms and pasta. No real point in the slow cooker. 6 to8 hours on low 3 to 4 hours on high
mushrooms  artichokehearts  ricotta  spinach  mozzarella  parmesan 
october 2016 by bodeswell
Butternut Squash Tart with Fried Sage recipe | Epicurious.com
Chile-infused honey is a great foil for the rich and salty flavors of this tart. Serve any leftover honey over biscuits or fried chicken.

Maybe skip the puff pastry and just roast
Puffpastry  fresnopeppers  jalapeno  sage  parmesan 
september 2016 by bodeswell
Roasted Pork Loin Stuffed with Spinach and Prosciutto Recipe - Giada De Laurentiis | Food & Wine
frozen spinach here, but I'm sure you could use baby spinach about an hour in the oven
porkloin  spinach  Parmesan 
june 2016 by bodeswell
Pasta with Artichoke Pesto Recipe - Chowhound
5/23/16. Pasta with Artichoke Pesto. My ricotta had gone bad, so I used an equivalent amount of creme fraiche. I collapsed some steps, mixing the basil and the creme fraiche into the pesto with the food processor. I doubt it makes much of a difference. Would have been creamier with ricotta, I guess. A good summer meal. This was good; Carmela liked it a lot. I made a half recipe and I thought there was more pesto than necessary.
artichokehearts  pasta  basil  ricotta  Parmesan  rigatoni  penne  farfalle  summer 
may 2016 by bodeswell
Dad's Bucatini Pie Recipe - Vinny Dotolo | Food & Wine
prepared red sauce. bakes in the oven for half an hour. A sunday kind of meal.
pasta  bucatini  eggs  parmesan  cream  red  sauce 
october 2015 by bodeswell
Potato, Sausage, and Spinach Breakfast Casserole Recipe | Epicurious.com
Frozen spinach, yay! Doesn't need to be breakfast. I bet the leeks have to cook more.
potatoes  eggs  sausage  spinach  leeks  gruyere  parmesan 
october 2015 by bodeswell
Mushroom Kufteh with Green Harissa and Asparagus Pesto Recipe -Hoss Zaré | Food & Wine
Separate recipes for green harissa and for asparagus pesto.8/25/15. Mushroom Kuftehs with Green Harissa and Asparagus Pesto. I didn't make the green harissa and had already made the asparagus pesto (still think it's too lemony). These worked pretty well. I didn't have panko, but bread crumbs were fine. I used some portobellos, some white mushrooms, and some shiitake. I didn't have an hour to chill them in the refrigerator, so I put them in the freezer for fifteen to twenty minutes. But it came out fine, and we enjoyed them. I would do again.
vegetarian  mushrooms  panko  parmesan  project  parsley  basil  shiitake 
august 2015 by bodeswell
Pappardelle with Summer Squash and Arugula-Walnut Pesto Recipe | Food & Wine
8/17/15. Papardelle with Summer Squash and Arugula-Walnut Pesto. I used tagliatelle and basil puree as the basis for the pesto. I left the walnuts a little bit chunky which was fun, but the pasta needed substantial salt and parmesan to be really tasty. The zucchini simply aren't a strong taste, although they do soften nicely and pick up the pesto when added to the pasta. However, I made a full recipe and even the ceramic bowl was too small. The zucchini really add a lot of bulk. Next time make half.
pasta  tagliatelle  zucchini  vegetarian  walnuts  pesto  arugula  parmesan 
august 2015 by bodeswell
Eggplant, Tomato and Fresh Ricotta Farfalle Recipe -Scott Conant | Food & Wine
7/28/15. Eggplant, Tomato, and Fresh Ricotta with Farfalle. Well, I didn’t make fresh ricotta, and used plum tomatoes instead of cherry tomatoes. I cooked the chopped tomatoes in garlic oil. I used four plum tomatoes and could have easily used several more. I did saute the eggplant separately, browning it a little too much – the directions are closer than I thought. It came together fine, although there was not enough eggplant for the farfalle. I think 8 oz of farfalle is probably a better proportion.
eggplant  cherry  tomatoes  ricotta  pasta  farfalle  oregano  parmesan 
july 2015 by bodeswell
Recipe: Yotam Ottolenghi's Cauliflower Cake — Recipes from The Kitchn | The Kitchn
6/28/15. Cauliflower Cake. Yottam Ottolenghi’s recipe. Another recipe that seemed less than stellar. Way too much flour for me; it really was closer to cake than to an egg dish. Also could use some heat, I think, though perhaps I always think that.
Ottolenghi  cauliflower  nigella  sesame  parmesan 
may 2015 by bodeswell
Tagliatelle with Poppy Seeds and Prosciutto | SAVEUR
3/9/15. Tagliatelle with Poppy Seeds and Prosciutto. This was fine until I put the cheese in. Then the poppy seeds and the cheese melded to the bottom of the pan in little clumps. Next time, add the cheese, then the poppy seeds. I used creme fraiche instead of sour cream. Also interesting were the scallions, cut large and left almost uncooked. They were a great addition.
pasta  shallots  buttermilk  cream  prosciutto  scallions  parmesan  poppyseeds  noncarmela 
march 2015 by bodeswell
Pasta alla Genovese Recipe - NYT Cooking
red onions are a big part of the sauce. 3/1/15. Pasta alla Genovese. This was excellent. I skipped the last 30 minutes of cooking, which is perhaps why the beef was not falling apart, but it was nonetheless quite successful. Slicing the onions after they had boiled was difficult and annoying, but if the root end is not cut off, it’s a little easier. I wonder how necessary it is. But terrific results in any case.
beef  chuck  pasta  rigatoni  bacon  pancetta  parmesan 
february 2015 by bodeswell
Swiss Chard Butternut Squash Gratin | Fit Pregnancy
uses flour and whole milk to thicken. Squash Gratin. This was excellent. I used a smallish squash and green market chard, and I thought it make too much, but it was hard to stop eating. You could certainly make the whole recipe. The only problem is pan-frying the squash, which would have to be done in several steps. Maybe roast it at 425 for about 20 minutes. Skip the flour. I added some prosciutto, which definitely added. It got a little leathery if it was exposed during the second baking, so better to add it after the squash and before the chard. I also added some cream because I thought it seemed a little dry, but then it took longer in the oven to firm up. Definitely make again.
chard  parmesan  squash 
november 2014 by bodeswell
Rigatoni with White Bolognese recipe on Food52.com
11/6/14. Rigatoni with White Bolognese. Of course there was a lot of sauteeing and reducing, but this was very good. I used the full amount of vegetables, but only half the pasta and the meat, so there was a somewhat different character to the sauce. It was perhaps a bit too thin, but not in a bad way. There was a lot of leftovers.
ground  beef  pasta  sausage  rigatoni  parmesan 
november 2014 by bodeswell
Southern Souffle: Ginger Gulf Shrimp & Pancetta "Carbonara" These Foodways Shape Our Lives…..
spinach isn't entirely necessary. 12/20/14. Gulf Coast Shrimp and Pancetta “Carbonara.” Although not carbonara in any real way, this was quite good. The ginger was not as strong as I feared, and everything came together well. I changed the order, doing the pancetta and garlic first, then the shrimp, then the stock. It does make sense to take the shrimp out while the sauce is reducing. I didn’t use any white wine, which seemed unnecessary, or cheese, which seemed inappropriate, or spinach, because I didn't feel like it.
shrimp  pasta  pancetta  ginger  cream  parmesan  spinach 
october 2014 by bodeswell
Cookstr - Parmesan Chicken
10/13/15. Parmesan Chicken Breasts. These were very good and very easy. Didn't quite get as brown as I would like, but they were fully cooked in 20 minutes. 7/24/15. Parmesan Chicken Breasts. Ruth Reichl’s recipe using English muffins for the crumbs. The chicken breasts get a good coating of mustard, which isn’t overwhelming in the end. I had the oven at 425° for 20 minutes and the breasts were just browning on top, though burning at the edges. Raised the temperature to 450° for another five minutes. They’re good, though maybe not as good as Sweet Crunchy Mustard Chicken.
english  muffins  boneless  chicken  breasts  parmesan 
september 2014 by bodeswell
Chicken al Mattone with Thyme Pesto recipe on Food52.com
3/1/16. Thyme Pesto from Chicken al Mattone with Thyme Pesto. Even though I let the thyme sit out for a couple of days, this turned out fine. It’s the parsley version, but doesn’t seem all that different. I measured carefully, so there’s the full amount of parmesan.
technique  food52  thyme  parmesan  walnuts  pesto  chicken 
may 2014 by bodeswell
Cabbage and Spring Onion Quiche With Caraway - NYTimes.com
5/14/14. Cabbage and Spring Onion Quiche with Caraway. Very good, but very light. Definitely more of a side than a main. I made it without the crust in the nonstick pie pan, and it worked perfectly. I had to add another two whole eggs to it however (added even after the first batch) in order to cover the begetables and cheese. Used Ammenthaler German Swiss cheese, which was fine. It's mild, not as Swiss-y as Swiss.
cabbage  eggs  parmesan  gruyere  caraway  seeds 
april 2014 by bodeswell
Artichoke Quinoa Risotto | DanaSlatkin.com
4/2/14. Artichoke Quinoa Risotto. I liked this very much up to the point where I added salt to the cooked quinoa and then parmesan and the result was way too salty. But still worth doing. The artichoke stock is interesting, but not entirely necessary. I don't think the quinoa really works like risotto, but it still comes our a little creamy and good. Her recipe is not really risotto style, since she just adds the stock without stirring, more like a pilaf.
artichokes  tarragon  leeks  quinoa  parmesan  vegetarian  interesting 
march 2014 by bodeswell
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