Roasted Cauliflower with Parmesan and Pancetta

Roasted Cauliflower with Parmesan and Pancetta

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_105721,00.html

I really don't like cauliflower. Maybe broccoli. Chances are I won't make this again.

1 head cauliflower, cut into pieces (about 6 cups)
4 ounce piece pancetta, diced
1/4 cup butter
1/4 cup all-purpose flour
1 1/2 cups milk
1 clove garlic, whole
1 teaspoon red pepper flakes
1 cup grated Parmesan
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
1/3 cup bread crumbs

Preheat the oven to 350 degrees F.

Bring a large pot of salted water to a boil over high heat. Blanch the cauliflower for 2 minutes. Transfer the cauliflower to a buttered 9 by 13-inch baking dish and let cool, about 5 minutes.

In a small skillet over medium-high heat, brown the pancetta. Transfer to a small bowl and set aside.

In the same skillet, melt the butter. Add the flour and stir until combined. Continue stirring for 2 minutes to cook the flour. Slowly add the milk, stirring continuously until the milk has incorporated and there are no lumps. Add the garlic clove and red pepper flakes and stir the sauce over low heat until the mixture coats the back of a wooden spoon. Add the Parmesan, salt, pepper, nutmeg, and the reserved pancetta. Stir to combine. Pour the sauce over the cauliflower to cover. Top with a sprinkling of bread crumbs.

Bake until the breadcrumbs are golden and the cauliflower is cooked, about 25 minutes. Serve immediately.

Shrimp and Goat Cheese Risotto

Risotto since my class has never been so easy. I had a lot of left over goat cheese, so this recipe was a natural choice to try. This was tasty. But I still like the spicy sausage one more.

http://www.foodandwine.com/recipes/shrimp-and-goat-cheese-risotto




Shrimp and Goat Cheese Risotto

* healthy HEALTHY

TOTAL TIME: 50 MIN
SERVES: 4
ingredients

* 1 quart chicken stock or canned low-sodium broth
* 3/4 pound medium shrimp, shelled and deveined
* 1 tablespoon unsalted butter
* 2 tablespoons extra-virgin olive oil
* 2 garlic cloves, minced
* 1 small onion, finely chopped
* 1 cup arborio rice (8 1/2 ounces)
* 1/2 cup dry white wine
* 1/2 cup chopped basil leaves
* 1/4 cup soft fresh goat cheese (1 1/2 ounces)
* 2 tablespoons freshly grated Parmesan cheese
* 1/4 teaspoon finely grated fresh ginger
* 1/4 teaspoon finely grated lemon zest
* Salt and freshly ground pepper

directions

1. In a medium saucepan, bring the stock to a simmer. Add the shrimp, cover and simmer over moderate heat until just cooked, about 2 minutes. With a slotted spoon, transfer the shrimp to a plate to cool. Cover the stock and keep it at barely a simmer.
2. In a medium saucepan, melt the butter in the olive oil. Add the garlic and onion and cook over low heat, stirring, until softened, about 4 minutes. Add the rice and cook over moderate heat, stirring, until it is coated with oil, about 1 minute. Add the wine and simmer until almost evaporated, about 3 minutes. Add 1 scant cup of the simmering stock and cook, stirring constantly, until it is absorbed. Continue to add the stock, 1 cup at a time, stirring constantly until it is absorbed. The risotto is done when the rice is tender but still slightly firm and creamy, about 25 minutes total. Stir in the shrimp. Remove the risotto from the heat and stir in the basil, goat cheese, Parmesan, ginger and lemon zest. Season the risotto with salt and pepper and serve.

Giada runny mac & cheese

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_31017,00.html


This was pretty terrible and flavorless. I am also blaming the poor cheese quality from Costco. I'm going back to Fresh Fields. Also there is a typo in the recipe. Errors I read in the reviews, after I made this, show that the flour, milk, and cream ratios are off. Thanks FoodNetwork.

Butter, for greasing dish
12 ounces wide egg noodles
2 cups heavy cream
2 1/2 cups whole milk
2 teaspoons all-purpose flour
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon freshly ground black pepper
2 cups (packed) grated Fontina
3/4 cup (packed) finely grated Parmesan
3/4 cup (packed) grated mozzarella
4 ounces cooked ham, diced, optional
2 tablespoons finely chopped fresh Italian parsley leavesPreheat the oven to 450 degrees F.
Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.
Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.

Stuffed shells with artichokes

Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce by Giada

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_36324,00.html

I made this because after watching about 3 Every day Italian shows by Giada, I decided to try out this "frozen friendly" recipe. I was cooking for one today and it was so much food that I made 2 frozen batches of shells. Economical, fattening. "Jumbo" barilla shells are quite tiny, so a lot of time was made stuffing tiny shells. When cooked it looks like any Joe Schmo baked pasta dish.

Changes: No frozen artichokes at the store. Used canned hearts. Used white and red onions, leftovers from taco night. Did not use fresh parsley, because it's a waste of greenery.

Verdict - Not super fantastic that I would make again, due to the stuffing of a thousand shells and I know I will be eating frozen shells for weeks.

1 (12-ounce) box jumbo pasta shells (recommended: Barilla)
3 tablespoons extra-virgin olive oil
1/2 large yellow onion, chopped (about 1 cup)
3 cloves garlic, chopped
1 pound ground turkey
1/2 teaspoon kosher salt, plus 1/2 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped
1 (15-ounce) container ricotta cheese
3/4 cup grated Parmesan
2 eggs, lightly beaten
1/4 cup chopped fresh basil leaves
2 tablespoons chopped fresh flat-leaf parsley
5 cups Arrabbiata Sauce, recipe follows
1 1/2 cups grated mozzarella (about 5 ounces)

Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.

Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.

In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.

To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.

To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)

Arrabbiata Sauce:
2 tablespoons extra-virgin olive oil
6 ounces sliced pancetta, coarsely chopped
2 teaspoons crushed red pepper flakes
2 garlic cloves, minced
5 cups jarred or fresh marinara sauce

Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.