Tag: European

Pasta al Limone

~ Shawn

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Zesty, Creamy, and Surprisingly Light

Prep Time: 5 min Cooke Time: 15 min Total Time: 20 min

Ingredients

  • 4 pieces of bacon
  • 1 lemon
  • 12 oz of spaghetti or other long pasta
  • salt
  • 3/4 cup heavy cream
  • 6 Tbsp unsalted butter, sliced into small cubes
  • 3 oz finely grated Parmesan cheese
  • freshly ground black pepper

Directions

  1. In a large Dutch oven, cook bacon until crisp over medium heat. Remove bacon from the pan and dice into small squares. Set aside.
  2. Drain all but 1 tsp of bacon fat from the Dutch oven.
  3. Using a vegetable peeler, remove two (2 inch) long strips of lemon zest. Thinly slice each strip lengthwise into thin strands; set aside for serving.
  4. Finely grate remaining zest into the Dutch oven.
  5. Cook the 12 oz of pasta in another large pot of boiling salted water. Stir occasionally, and cook until very al dente (pasta will finish cooking in the sauce).
  6. Meanwhile, add the 3/4 cup of cream to the Dutch oven and cook over medium heat, whisking often, until liquid is just beginning to simmer, about 2 minutes. Reduce heat to medium low. Whisk in butter slowly, once cube at a time, until melted and sauce is creamy and emulsified. Remove from heat.
  7. Just before pasta is al dente, scoop out 1.5 cups of pasta cooking liquid. Add 3/4 cup of the pasta liquid to the cream sauce and return Dutch oven to medium heat. Whisk to combine.
  8. Transfer the cooked spaghetti to the Dutch oven using tongs. Cook, tossing often and adding Parmesan cheese little by little, until cheese is melted and sauce is creamy, about 3 minutes.
  9. Turn off heat, stir in the juice of the one lemon. Season with salt to taste. Serve with reserved lemon zest strips and bacon squares.

Source

https://www.bonappetit.com/recipe/pasta-al-limone

Classic Meatballs

~ Shawn

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Caramelized Crust with a Light and Moist Center

Prep Time: 30 mins Cook Time: 30 mins Total Time: 1 hour

Ingredients

  • 2 Tbsp extra virgin olive oil, plus more for baking sheet
  • 2 large eggs
  • 3/4 cup panko breadcrumbs
  • 1/2 cup milk
  • 1 tsp salt
  • 1 tsp garlic powder
  • freshly ground black pepper
  • 1 cup Parmesan cheese, finely grated, plus more for serving
  • 1/2 kg ground beef (20% fat recommended)
  • homemade or store bought tomato sauce and basil

Directions

  1. Place rack on top third of oven and preheat to 425 °F.
  2. Cover a large rimmed baking sheet in foil, and brush with olive oil to prevent sticking.
  3. In a medium bowl, vigorously stir the 2 eggs, 3/4 cups Panko, the 1/2 cups of milk, 1 tsp salt, 1 tsp garlic powder, several cracks of black pepper, 1 cup of Parmesan cheese, and the 2 Tbsp of olive oil until nearly a smooth paste. Let it rest for 5 minutes to hydrate.
  4. Mix in one quarter of the beef to the medium bowl until combined. Then add in the remaining beef and mix until combined.
  5. Using oiled hands, form into 8+ large meatballs and place on the prepared baking sheet.
  6. Bake meatballs until well browned underneath, about 15 minutes. Using a stiff spatula, pry up and turn over meatballs (they may stick a little). Bake until browned on the second side and a thermometer inserted into the center of each registers 160 °F. This takes about another 5-7 minutes of baking.
  7. Serve meatballs with a tomato sauce and optional fresh basil.

Source

https://www.bonappetit.com/recipe/weeknight-meatballs

French Onion Soup

~ Shawn

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Caramelized Onions and Gruyere Cheese

Prep Time: 10 min. Cook Time: 1 hr 30 min. Total Time: 1 hr 40 min

Ingredients

  • 12 tbsp butter
  • 10 medium onions, thinly sliced
  • 1 tsp salt
  • 4 tbsp red wine
  • 4 tbsp balsamic vinegar
  • 8 cups chicken stock
  • 1/4 lbs (120 g) slab bacon, cut into 1/2 inch cubes
  • 1 bouquet garni of 8 sprigs thyme, 4 sprigs parsley, and 1 bay leaf
  • fresh ground pepper
  • 1 tsp monosodium glutamate
  • 1 baguette, sliced thick
  • extra-virgin olive oil
  • 3/4 lbs (350 g) Gruyere cheese, shredded

Directions

  1. In a large and heavy pot heat the 12 tbsp of butter over medium heat until it is melted and begins to brown. (You want some browning here!)
  2. Then, add the sliced onions and 1 tsp of salt and and cook over medium heat, stirring occasionally, until they are soft and very well browned. This will take about 30 minutes.
  3. Increase the heat to medium high and stir in the 4 tbsp red wine and 4 tbsp balsamic vinegar. De-glaze the pan by stirring vigorously. Add the 8 cups of chicken stock.
  4. Add the cubed bacon and bouquet garni and bring to a boil.
  5. Once boiling, reduce the heat to a simmer and season with salt and pepper to taste. Add the 1 tsp of monosodium glutamate and cook for about 1 hour, stirring occasionally. Skim any foam off the top with a ladle as it cooks.
  6. When the soup is almost finished, preheat the oven to 425 F (220 C). On a sheet pan place several thick slices of baguette. Drizzle in olive oil and top with a mound of shredded Gruyere cheese. Bake for 5-10 min until the cheese is melted and browned.
  7. When finished, remove the bouquet garni and serve in individual bowls with croutons and cheese.

Source

https://www.chowhound.com/recipes/onion-soup-les-halles-10006

Original from Anthony Bourdain’s LES HALLES COOKBOOK

Red Spanish Sangria

~ Shawn

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Fresh Fruit and Dry Red Wine

Prep Time: 15 min Cook Time: 0 min Total Time: 15 min

Ingredients

  • 2 medium oranges, peeled
  • 1 medium apple
  • 3.5 tbsp cane sugar
  • juice of 1 or 2 oranges
  • 1/3 cup brandy or cognac
  • 1 bottle of dry red wine
  • ice for serving

Directions

  1. Slice the apple into thin pieces about 1 inch long. Add to pitcher.
  2. Cut the rind off of the two oranges, then slice into 1 inch pieces. Add to pitcher.
  3. Add the 3.5 tbsp of sugar to the pitcher and muddle with a wooden spoon for about 1 minute.
  4. Add the juice of the orange and the 1/3 cup of cognac to the pitcher. Muddle again for about 30 seconds.
  5. Add the bottle of red wine to the pitcher and stir to incorporate.
  6. Serve in glasses filled with ice.

Source

https://minimalistbaker.com/easy-traditional-red-sangria/