De Ma Cuisine

Pasta Archive

Friday

14

October 2011

0

COMMENTS

Burned Butter Pasta

Written by , Posted in Dinner, Main Dishes, Pasta, Sides

Burned Butter Pasta
Recipe Type: Main, Entree, Pasta, Side
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Serves: 2-4
Try burning some butter. Then add it to pasta. It will be a good idea.
Ingredients
  • 1/3 lb pasta (I used Rotini)
  • 4-6 T salted butter
  • 4-6 sage leaves, chopped (opt.)
Instructions
  1. Cook pasta.
  2. Brown some butter (like really brown it – it will be bubbly and brown and smell rich, nutty, amazing!). Then add some sage leaves.
  3. Mix pasta and burned butter together.

 

Friday

7

October 2011

0

COMMENTS

Spaghetteroni and Cheese

Written by , Posted in Beef, Cheese, Main Dishes, Meat, Pasta

We were out of town for a little while, and I haven’t been to the grocery store yet. Our freezer is sadly depleted, as is our fridge and pantry (um, cupboard in our tiny apartment kitchen). However, dinnertime still has us starving, so last night it was time to be creative. I had some ground beef in the freezer (you could also use ground chicken or turkey), a tiny can of tomato sauce, and some pasta. Spaghetti sounded good, and easy, and so did mac and cheese. So I did both, in one dish. It. Was. Amazing. (In my opinion.) And, since Husband posted about it on Facebook and said that I would be sharing, I figured I ought to do so.

(Sorry, no pictures of the dish. We were starving.)

Spaghetteroni and Cheese
 
Recipe Type: Main, Pasta
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 2-3
Spaghetti marries Mac and Cheese. True Love in a dish.
Ingredients
  • 1/2 lb. rotini pasta
  • 1/2 lb. (more or less) ground meat (I used beef)
  • 1 – 8 oz. can tomato sauce
  • 1 t dried oregano
  • 1 T dried basil (or use fresh, and do more like 1/4 C)
  • 1 t dried parsley
  • 3 T olive oil
  • 2 T flour
  • 1 t spicy brown mustard
  • 1 C pasta water
  • 1/2 C milk (I used 2%)
  • 1 red onion, chopped
  • 4 medium cloves garlic, chopped
  • 1 C parmesan cheese
  • salt
  • pepper
  • 1 t smoked paprika
Instructions
  1. Cook pasta. Meanwhile, cook meat. Drain. Set aside.
  2. Add to pan: 1 T olive oil and onion, cook 3 minutes or until onion is translucent. Add garlic, cook 2 minutes (low heat). Add tomato sauce, oregano, parsley, basil, salt and pepper.
  3. Drain pasta, reserving 1 C water (helps the sauce stick to the pasta).
  4. Heat oil in a pan. Add flour and whisk together, cook for 30-60 seconds. Slowly whisk in milk and water. Once it thickens, add mustard and paprika. Turn off heat and add cheese, whisking in.
  5. Mix beef sauce with pasta.
  6. Serve pasta topped with cheese sauce and more grated parmesan (and fresh basil if you’d like).
  7. Great with garlic bread (or in a pinch/empty fridge day like yesterday: I thawed some pizza dough and baked it, then rubbed fresh garlic on it, drizzled with olive oil, sprinkled with parmesan cheese, broiled 3-5 min).
 
Notes

Our rating: *** (Husband) **** (Me)
Difficulty: 2/5 (only because you have to make a bechamel/cheese sauce, which can be difficult at first)

 

Wednesday

31

August 2011

0

COMMENTS

Rachel’s 5 Cheese Pasta à la Sookie

Written by , Posted in Dinner, Main Dishes, Pasta, Vegetables

Rachel’s 5 Cheese Pasta à  la Sookie
 
Recipe Type: Main Dish, Pasta
Author: Rachel Oberg – De Ma Cuisine
Serves: 2-4
Tim doesn’t like the way I make Mac and Cheese. So, I call it Pasta à  la Sookie (a reference to the Gilmore Girls) so he will eat it. He knows this. I have many versions, this was one of them concocted for an easy dinner… enjoy!
Ingredients
  • 1/4 C Plain yogurt
  • 1/4 C Cream Cheese
  • 1 1/2 C Grated Cheese: Extra Sharp Cheddar, English Cheddar with Carmelized Onions (can be found at Trader Joe’s), Parmesan, Monterey Jack
  • 1/2 Medium onion, diced
  • 5 Cloves garlic, diced (use less if you don’t like garlic as much as I do)
  • Pinch Red Pepper Flakes
  • 1/8 t All Spice
  • Salt and Pepper
  • 2-3 T Olive Oil
  • 2 T All Purpose Flour
  • 1/2 LB Farfalle Pasta
  • 1 head of broccoli (for 2 people), cut into med sized pieces
  • 1 T Olive Oil (for Broccoli)
Instructions
  1. Heat pasta water, and pre-heat oven to 425 F.
  2. Heat a pan over med heat, add 2T olive oil, let it get hot; add onions; sauté until almost translucent, then add garlic (make sure pan isn’t too hot so garlic won’t burn); add spices.
  3. If the oven is hot, put the broccoli on a baking sheet, drizzle with 1 T olive oil and a bit of salt and pepper; bake 10-15 minutes, or until it’s slightly browned. Cook the pasta.
  4. Make a roux by adding 1 T olive oil, if needed, then 2 T flour; whisk in; cook out 1 minute. Add milk very slowly, whisking as you do and letting it thicken as you add. The milk needs to get hot, but just to where there’s steam, try not to let it bubble so it doesn’t break. Once the milk has thickened, and is hot, turn the heat off (I use cast-iron skillets, which really hold their heat, if you’re using a different kind of pan, you may want to keep it over low heat), add the yogurt; whisk in; add the cream cheese; whisk in; add the grated cheese (not all at once); whisk in.
  5. Pour pasta into cheese sauce, combine. Add more salt and pepper if needed.
  6. To serve: Place broccoli in the bottom of a bowl, top with pasta. Great with a crusty bread and a glass of wine.
 
Notes

Hope you enjoy it! Don’t forget to sub something else in, if you don’t have something that I used (broccoli, type of pasta, types of cheese etc). And, if you don’t have 5 kinds of cheese, don’t worry about it! Use what you have!

Thursday

4

August 2011

1

COMMENTS

Pasta à la Sookie

Written by , Posted in Dinner, Main Dishes, Pasta

I want to eat this every day. I want to eat it right now. This is probably what we will be having for dinner tonight… unless I get to typing another recipe and that sounds good. This is what I get for not having a meal planned for tonight!

Tim doesn’t really like the Mac and Cheese that I make. He’s not a picky eater or anything, but, for some reason, he’d much prefer the boxed variety. Before you start throwing stones or sending him hate mail, to his credit, he lets me cook how I want, and loves it, the majority of the time. So, I try not to get my feelings hurt if he doesn’t like something. Mac and Cheese was on the menu for dinner last night. I told him he didn’t have to eat it, he could make Ramen Noodles (which he did). But, I was still going to try to make the best Mac and Cheese ever. And, I did, in my opinion. It was flavorful, and soooo cheesy. Here’s what I did… This dinner was so good that Tim even loved it (and ate it before his Ramen noodles, and told me that it was much better than his Ramen noodles). The name of the dish comes from the Gilmore Girls, when Lorelai and Sookie are trying to think of a fancy name for Mac and Cheese, when Lorelai’s snobby parents are over as a surprise. I used this name, because if Tim’s not expecting Mac and Cheese, he thinks it’s great.

Pasta à la Sookie
 
Recipe Type: Pasta
Author: Rachel Oberg – De Ma Cuisine
Serves: 4
Ingredients
  • 1/2 package Penne noodles
  • 1/2 to 1 C yogurt
  • 1 C milk
  • 1/2 C fresh mozzarella, small cubes
  • 1/4 C Sharp Cheddar, grated
  • 1 turnip, grated
  • 2 cloves garlic, diced
  • 1/4 t each: Nutmeg, Chili Powder, dried oregano, dried basil, dried thyme, dried parsley, dried sage; salt and pepper, pinch Cayenne
  • 2 T flour
  • 2-4 T Olive oil.
  • Topping: 1 C crushed Cheese-It type crackers, 1 green onion, diced; sprinkle Chili powder, pepper.
Instructions
  1. Cook pasta. While it cooks: heat oil; add turnip and garlic; saute 5 min over med heat.
  2. Add flour; whisk in and let bubble 30 sec; add milk; whisk in; add yogurt; whisk in. Turn heat to low, or off (if using a cast iron pan especially – one of the things that can ruin a Mac and Cheese is if the sauce “breaks”. This can happen from to high heat, which is retained for a longer time by cast iron)
  3. Whisk in cheeses, until melted.
  4. Combine noodles with cheese sauce; pour into Ramekins. Top with cracker topping; broil for 3-5 minutes (until crackers are slightly brown as is cheese).
 
Notes

From Aug 13, 2010

 

Thursday

4

August 2011

0

COMMENTS

Sweet Onion Mac and Cheese with Croutons

Written by , Posted in Bread, Cheese, Dinner, Herbs, Kid-Friendly, Main Dishes, Pasta, Quick and Easy, Sauces, Sides, Toasting, Vegetables, Vegetarian

 

Rach’s Sweet Onion Mac and Cheese with Croutons
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-3
Ingredients
  • 1/2 LB whole wheat elbow macaroni
  • Croutons: pinch cayenne
  • pinch basil
  • to taste salt
  • to taste pepper
  • 1 T Parmesan cheese
  • 2-3 T olive oil
  • 1 C cubed bread (1″ cubes)
  • Pasta: 1 T olive oil
  • 1 onion (or a few spring onions), diced
  • 1 T fresh oregano and basil (or whatever herbs you think would taste nice together), chopped
  • 1 T honey
  • 5 cloves garlic, diced
  • 2 T flour
  • 1/2 C yogurt
  • 1/2 to 1 C pasta water
  • 1/2 C cauliflower, pureed
  • 1-2 C grated cheese (mixture of any: Parmesan, Monterey Jack, Sharp Cheddar, Mozzarella)
  • to taste Salt
  • to taste pepper
  • pinch nutmeg
  • 1 C Milk
Instructions
  1. Cook pasta.
  2. Prepare croutons: Combine basil, cayenne,salt and pepper, and Parmesan with a bit of olive oil. Pour over cubed bread. Bake at 350 F for 10-20 minutes, or until toasty, flipping once halfway through.
  3. While pasta and croutons are cooking: Heat a medium-sized skillet and add 1 T olive oil. Add onions and cook over med-heat for about 5 minutes. Add herbs; 2 min; add honey; cook until onions are soft; add garlic; 1 min (don’t let the garlic burn!).
  4. Add flour; whisk in; 30 sec; add milk; whisk in; add yogurt; whisk in; add pasta water; whisk in; add cauliflower, whisk in; let it thicken, but do not boil.
  5. Turn heat to very low and add cheese; whisk in (whisking like a figure-8). Add salt, pepper, and nutmeg. Taste and adjust seasoning if needed.
  6. Pour cheese sauce over pasta and combine.
  7. Serve topped with croutons and a sprinkle of Parmesan cheese.
Notes
May 14, 2010

 

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