Easy Greek Skillet Pastitsio

This is a layered pasta (similar to a lasagne) cooked in the oven. It is made with Greek Besamel sauce. The sauce is similar to Bechamel Sauce but it also includes eggs and egg yolks. EQUIPMENT: INGREDIENTS: INGREDIENTS-DIVIDED BY STEP: PASTA INGREDIENTS: BESAMEL SAUCE INGREDIENTS: (Makes about 2.5 Cups) MEAT INGREDIENTS: LAYER INGREDIENTS: GARNISH INGREDIENTS:… Continue reading Easy Greek Skillet Pastitsio

Cacio e Pepe – Cheese and Pepper Pasta

NOTES: From Joanna Gaines’ cookbook. Use good, high-end cheese. They make a difference here. Makes 4 servings INGREDIENTS: 8 oz. bucatini pasta 3 Tablespoons unsalted butter 1 1/4 teaspoons freshly cracked black pepper, plus more for garnish 3 oz. Parmesan cheese (grated) plus more for garnish (about 3/4 cup) 3 oz. pecorino cheese (shredded) plus… Continue reading Cacio e Pepe – Cheese and Pepper Pasta

Smoked Sausage Alfredo Bake – Danielle’s

INGREDIENTS: 16 ounces dry pasta 3 Tablespoons butter 2-3 cloves garlic, minced 3 Tablespoons flour 1 cup chicken broth 2 cups half and half 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup grated Parmesan cheese 2 cups mozzarella cheese, divided 1-2 Tablespoons chopped fresh parsley 1 (12 oz.) fully cooked smoked sausage INSTRUCTIONS: Cook pasta… Continue reading Smoked Sausage Alfredo Bake – Danielle’s

Macaroni and Cheese Casserole

This is my variation on the Alton Brown baked Macaroni and Cheese recipe.  His recipe included sweated onions.  Danielle and I used onion powder.   It was good but the onion flavor was strong so we reduced the powder by half.  This recipe is pretty easy to make and everyone liked it.   INGREDIENTS (Base): 1/2 pound… Continue reading Macaroni and Cheese Casserole

Alfredo Sauce

Adapted from a recipe at Food52 (a great site for good recipes) Serves 4 INGREDIENTS: 1 cup (2 sticks) unsalted butter. 2 cups heavy cream 2 cups (approximately 1/2 lb.) freshly grated Parmagiano Reggiano cheese. 1/2 cup chicken broth. 2 teaspoons Kosher or sea salt. 1/2 teaspoon coarse ground  black pepper. 16 oz. uncooked (8… Continue reading Alfredo Sauce

Putanesca – Chicken

This recipe is my version of the dish served at The Blue Moose restaurant. “Puttanesca” translates to “in the style of prostitutes,” supposedly because the pungent aromas were how Neapolitan prostitutes would lead customers to their doors. Makes 3 -4 servings.   Ingredients 1/2 pound (225g) dried angel hair spaghetti Kosher salt 6 tablespoons (90ml)… Continue reading Putanesca – Chicken

Fresh Egg Pasta Noodles (Pasta Fresca all’ Uovo)

This recipe came from Adam’s Cooking Class in Italy. I actually prefer the other pasta recipe on this site. Ingredients: 2 eggs 1/2 cups durum wheat flour 1 1/2 cups Type 00 flour 1/2 tsp salt Instructions: Put the flour in a mound on a large wooden pastry board, making a large well in the center of the mound Break the eggs… Continue reading Fresh Egg Pasta Noodles (Pasta Fresca all’ Uovo)