Another of My NECC Course Recipes!

Here's another recipe featured in my NECC course. This one is a delicious mussel recipe, very simple but very tasty. The most difficult part of this recipe is cleaning and debearding the mussels! This process doesn't take rocket science, just good old fashioned elbow grease.
I'm including a recipe for a salad that provides a great accompaniment without stealing the show from the mussels.





Classic French Mussels with Arugula-Frisee Salad

Ingredients

2 tbsp. salted butter
1/4 cup shallots (minced)
1 tbsp. minced garlic
2 tbsp. fresh chopped thyme
3/4 cup dry white wine
3 lbs. mussels, cleaned & debearded
1/2 cup chopped fresh parsley
Fresh ground black pepper to taste

Directions

Melt butter in a medium-sized stockpot over medium heat. Add shallots and cook until translucent.

Pour in the wine, the thyme and the mussels. Steam over medium-high heat for about five minutes or until the shells open.

Pour mussels and broth into a serving bowl, sprinkle with fresh chopped parsley and fresh ground pepper. Serve immediately with a crusty French baguette and an Arugula-Frisee-Tomato Salad (see recipe below).

Arugula-Frisee-Tomato Salad

Ingredients

4 cups baby arugula (washed)
2 cups frisee (washed)
1-1/2 cups cherry or grape tomatoes (halved)
1 small Bermuda onion (cut in rings)
Simple French Salad Dressing (recipe follows)

Directions

Place all ingredients in a salad bowl and serve with Simple French Salad Dressing.

Simple French Salad Dressing

Ingredients

6 tbsp. extra virgin olive oil
5 tbsp. balsamic vinegar
1/2 tsp. dried thyme
1/2 tsp. dried marjoram
Salt & fresh ground black pepper to taste

Directions

Place the first four ingredients into a tightly covered jar and shake. Each individual should add salt and freshly ground black pepper to taste.

A Simple and Quick Pasta Dish!

I've been growing fresh basil and oregano on my patio this summer. Last evening, I found myself struggling with what to make for dinner. I was positive about one thing: I did not feel like a trip to the grocery store. So, I improvised and now I'm passing the recipe on to you!






Farfalle with Fresh Basil and Tomatoes

Ingredients

1 lb. of Farfalle (bowties)
3-4 medium sized fresh tomatoes (cut to 1/8" slices)
1/2 cup grated Parmesan cheese
a bunch of fresh basil
Pepper to taste
Extra-virgin olive oil (or canola if you prefer)

Chef's Disclaimer: Again, I'm sorry for the lack of measurements. I find writing recipes harder than cooking because I'm used to "winging it." I love spices, so I tend to be heavy handed with them, but you are welcome to adjust things to your own taste. As far as I'm concerned, recipes are guides and individuals should be able to customize them to their pleasure.

Directions

Preheat oven to 350 degrees.

Bring a large pot of salted water to boil and add the farfalle. (Do not thoroughly cook as this dish will end up finishing in the oven.) While the pasta is still a bit "crunchy," remove and drain well.

I have a great 2-1/2 quart stoneware baking dish that works perfectly with this recipe. That's the attitude you're looking for here. Sprinkle the bottom with oil and put down a layer of sliced tomatoes, followed by a layer of basil (about 8 medium-large leaves, spread out), pepper, and parmesan cheese. Then, lay down a layer (about half) of farfalle pasta and repeat the process (tomatoes-basil-pepper-parmesan). Do it one more time so that you have essentially two layers of pasta. The top layer should be the tomatoes, the basil, the pepper and parmesan.

Once assembled, cover with aluminum foil and place in the oven. Cook for 20-25 minutes. Remove from oven and serve with shaved parmesan and crushed red pepper flakes.

A Preview of My NECC Course!

I mentioned in an earlier post that I'm teaching at NECC this fall. Here's a preview of my recipes. The idea with this recipe is to use the long cut fusilli rather than the traditional short cut version.

This photo shows tri-color fusilli. This would work well in the recipe. If not, regular fusilli will be just fine.



Fusilli with Artichoke Hearts, Pancetta, Peas & Fresh Herbs

Ingredients

1 lb. long cut fusilli pasta
1/4 lb. pancetta, cut into small cubes
1 can artichoke hearts, halved
2 cups frozen peas
5 cloves thin sliced garlic
2 tbsp. chopped fresh basil
Salt & pepper to taste
1/4 cup extra-virgin olive oil
2 tbsp. canola oil
2 tbsp. grated parmesan cheese

Shaved parmesan cheese
Hot red pepper flakes

Directions

First, put a large pan of salted water on to boil. This will ensure that it's boiling by the time you're done preparing the rest of the ingredients.

Cut the pancetta into cubes and place in a saute pan with 1 tsp. of the canola oil. Saute over medium heat for 5-7 minutes, then remove the pancetta and set aside. Reserve the pan "as is" for later.

Place the sliced artichoke hearts on a cookie sheet, brush with canola oil, season with salt & pepper and sprinkle with grated parmesan cheese. Place under the broiler for about 5 minutes or until slightly charred. Remove and set aside.

Defrost the frozen peas and set aside. The best way to do this is in the microwave to keep the peas from being over cooked and becoming mushy.

By now, the water should be boiling. Add the fusilli and, once it has settled into the water, stir to prevent clumping. The fusilli should be "al dente." This usually takes about 7-9 minutes. Frankly, I allow it to boil for several minutes, then reduce the heat to very low and allow it to cook the rest of the way by "sitting" in the hot water.

While the pasta is cooking, put the olive oil in the same pan you originally cooked the pancetta in. Add the sliced garlic and cook for about 5 minutes until the garlic has become translucent and the oil infused. Add the chopped basil and saute for an additional 3-5 minutes.

When the fusilli is done, remove from the heat and drain it. It's important to eliminate as much of the water as possible or the oil will not adhere well.

Place the fusilli in a large pasta serving dish. Add the pancetta, artichokes and peas and toss. Then add the garlic and basil-infused olive oil and toss well. Serve with shaved parmesan cheese and hot red pepper flakes.

Enjoy!

Try Our Three-Egg Garden Omelette!

Although I'm not much of a breakfast eater, I confess to making omelets for dinner every once in a while.

Be sure to choose a saute pan that can be used both to pre-cook the veggies and also make the omelet. It should have a cover.

I use Omega-3, organic eggs when I make egg dishes, but this is not something you have to do to make this omelet delicious!


Three-Egg Garden Omelet

Ingredients

3 eggs
1/4 cup milk
1 small green pepper
1 small red onion
1 small tomato, sliced thinly
1 tsp. minced garlic
1 tsp. thyme
1 tsp. rosemary
Salt and pepper to taste
3/4 cup grated extra sharp cheddar
2 tbsp. canola oil
2 tbsp. butter or margarine

Directions

Cut the pepper, remove the seeds and stem, and slice into thin strips. Peel and cut the onion into thin strips. Place them in a saute pan with the oil, garlic, rosemary and some salt and pepper. Saute until the onions become translucent and the peppers have softened, but do not allow the veggies to become limp and overcooked. Remove from heat and set aside.

Place the eggs, milk, thyme, and more salt and pepper in a small bowl and whisk until all the ingredients are incorporated. Using the same pan (do not wash it out, just make sure you've removed all the veggies), add the butter or margarine and return to the stove over medium heat. Add the egg mixture and cover. Cook for 1 or two minutes over medium heat, then lower the heat and allow the eggs to cook slowly. Because I rarely time such things, it's hard for me to tell you how long this takes. It depends upon what kind of stove you are using, but I'd say it takes at least 5 minutes when the heat is on "low." You'll know when the eggs are completely cooked.

Remove the top and add the sauted peppers and onions on one side of the omelet. Then add the thin sliced tomatoes and grated cheddar. Return the cover until the cheese melts. Once the cheese has melted, fold the empty side of the omelet over the veggies. Return the cover and allow to sit over the heat for an additional minute.

With the help of a spatula, you should be able to slide this omelet onto a plate intact. It takes practice, so don't expect perfection the first time you make it. All that matters is how it tastes, and this one is delicious.

I usually garnish this omelet with chives and serve it with multi-grain toast. Enjoy!

There's Nothing Like Curry!

Yes, there's nothing like a good curry. I thought I'd refine this recipe while cooking dinner and serve it to you this evening on the blog!

Here goes!


Vegetable Curry

Ingredients

4-5 fresh carrots, peeled and cut into medium chunks
3 medium potatoes, peeled and cut into medium chunks
1 medium onion, peeled and chopped
1 large red onion, peeled and cut into medium chunks
2 fennel bulbs, washed and cleaned, cut into medium chunks
1 large green pepper, washed, seeded and cut into medium chunks
1-1/4 cup frozen peas
1 cup coconut milk
1 10-oz. can chopped tomatoes and chilis
4 tbsp. + 2 tbsp. butter
Salt to taste
2 tbsp. fresh, grated gingerroot
2 tbsp. madras curry powder (divided)
1 tsp. ground cumin
1/2 tsp. garam masala
1 tsp. chili powder

Directions

In a small bowl, mix together the coconut milk, 1 tbsp. curry powder, the cumin, the chili powder, the salt and the ginger. Set aside.

In a large saute pan, heat 4 tbsp. butter over medium heat. Add the chopped onion, the garam masala and 1 tbsp. of the curry powder. Saute until onions have softened and are translucent.

Add the last 2 tbsp. of butter to the sauteed onion, then add red onion, peppers, carrots, potatoes and fennel. Saute for about 5 more minutes, then add the can of chopped tomatoes and chilis and the frozen peas. Cook for about another 3-5 minutes. Add the coconut milk mixture and incorporate completely, lower the heat and allow to simmer on the stove for another 5-7 minutes. The sauce will thicken.

Take a spoonful of this curry and you will not believe how good it tastes. It's excellent served with white rice or with couscous. It can also be served with a great Indian Naan bread (minus the rice and/or couscous, of course).

Pasta Salad Recipes for Great Summertime Fun!

We're starting today with some great summertime (or anytime) pasta salad recipes. We're sure you'll enjoy them and look forward to your feedback!



Greek Orzo Salad

Ingredients

1 lb orzo pasta
2 cups frozen peas
1/2 lb. crumbled feta cheese
1 box grape tomatoes
3-4 tbsp. fresh, chopped dill

For the dressing

1/4 cup red wine vinegar
2/3 cup canola oil
2 tbsp. water
1 tbsp. minced garlic
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. marjoram
1 tsp. black pepper
1 tsp. salt
1 tbsp. Dijon mustard

Directions

Cook orzo pasta in salted, boiling water until al dente. This is different for every pasta, but a good checkpoint would be about 8 minutes. Remove from heat, drain and rinse with cold water.

Defrost peas in microwave, drain and set aside. Prepare the dressing by whisking everything together in a small bowl. This dressing will stay fresh in the refrigerator for about 2 weeks. (It's also excellent on traditional "green" salads, by the way.)

To assemble, simply put the pasta, peas, grape tomatoes, crumbled feta and dill in a large container. Add dressing to taste. Place in refrigerator for about 2 hours before serving to chill (pasta salad always tastes better when cold).

I'm a big believer in adjusting recipes to taste, so you should stir it up before serving and adjust the flavor as you see fit. I come from a long line of cooks who measure ingredients using the palm of their hands as opposed to measuring spoons and cups. I'm only going to say this once for this entry!


Champagne Pasta Salad

Ingredients

For the chicken breasts

4 thin-cut boneless chicken breasts
2 tbsp. canola oil
2 tbsp. champagne
1 tsp. dried rosemary
1 tsp. dried thyme
1 tsp. salt
1/2 tsp. black pepper

For the dressing

1/4 cup red wine vinegar
2/3 cup extra virgin olive oil
1 tbsp. minced garlic or garlic granules
1 tsp. dried oregano
1 tsp. salt
1 tsp. coarse-ground black pepper
1 tsp. onion powder


For the pasta salad

Cooked chicken breast, cut into thin slices
1 lb. Campanelli pasta
1/2 lb. fresh green beans
6 fresh radiccio leaves, slivered
Dressing

Directions

First, you want to prepare everything. That means, you should wash the chicken breasts and pat them dry. Season them by rubbing a bit of oil on them, then adding salt, pepper, rosemary and thyme. Cook them through in a skillet with the rest of the oil, the champagne and dried seasonings. Remember, the recipe calls for thin-sliced chicken breasts, so the idea here is to fully cook them without turning them into shoe leather. I recommend "poaching" them slowly over medium heat with the cover on until the very end when you remove the cover and brown them slightly. Once cooled, slice the chicken breasts into thin strips.

Add the pasta to boiling salted water for 8 minutes or until cooked al dente, then remove from heat, drain, rinse with cold water and set aside.

Wash the fresh green beans and remove the stems. Blanch them in boiling, salted water until they turn bright green. You want them crunchy, not limp, so this is a short cycle. Remove from heat, drain, and run under cold water immediately to stop the cooking process. Wash, dry and slice the fresh radiccio leaves into thin slivers and set aside.

Prepare the dressing by whisking everything together in a small bowl.

This salad can be assemble in two ways, depending upon your preference. The easiest way is to throw everything together into a large bowl and simply add the dressing. Then, place the salad in the refrigerator for 2 hours before serving. This works best for a cookout where there are many people going back and forth from the food table.

If there's a more formal meal in process, you can throw everything into a bowl and add the dressing with the exception of the cooked chicken strips. Those you can add last on top of the salad when serving and place a small bottle of dressing on the table for folks to add to their salad if desired.

Either way, this is a delicious salad. Enjoy!

(And remember, the dressing will last in the fridge for 2 weeks, so don't be afraid to use it on your green salads as well!)

That's it for now, but we'll be back with more!

International Flavor Courses at NECC, Fall 2007

I will be teaching two courses at Northern Essex Community College from September through November 2007 focusing on international flavors. The information on the courses follows:

International Flavors NEW!

Italy, France, India, and Thailand! Come learn how to use the spices from these different parts of the world by creating wonderful dishes such as Spicy Chicken Coconut Curry or Fusilli with Artichokes & Pancetta to name just two! Some of the recipes have been in the Della Piana family for years and have been handed down from the instructor’s great grandmother!

962 CULN1012-MA: Th, 6-8:30pm, 4 wks, 9/27-10/18, $100 + $60 materials fee, Methuen

More International Flavors NEW!

Greece, Spain, Caribbean and Global Vegetarian! Come learn how to use the spices from these additional parts of the world to create more dishes from international recipes, such as Greek Meatballs with Spicy Cucumber Yogurt sauce or Spanish White Bean, Kale & Chorizo Soup to name just two! Some of the recipes have been in the Della Piana family for years and have been handed down from the instructor’s great grandmother!

963 CULN1013-MA: Th, 6-8:30pm, 4 wks, 11/1-11/29 (no class 11/22), $100 + $60 materials fee, Methuen