Crepes – 4 Ways!

Crepes

So the 9 Days are wrapping up, but I thought I would give you one last menu idea to add to your repertoire that like the frittata, once you know the base, you can fit to match your own taste buds. Crepes! Or for our Yiddish followers, blintzes! Despite what you might think, crepes are easy and they are not just for dessert.

I’ll start you off with the basic crepes recipe, as well as give you an egg dish, some vegetarian options, and  a salmon dish to end. With each case, you will have to prepare the crepes first, and then make whatever filling you choose. While the crepe recipe below is not a sweet one, you can also use it with sweet fillings easily, such as ice cream, fresh fruit, or chocolate-hazelnut spread. The choices are really endless.

The Basic Crepes Recipe

Ingredients:
1 ½ cups all-purpose flour
3 eggs
¾ cup milk
¾ cup water
⅓ teaspoon salt
3 tablespoons butter, melted

Directions:
In a large mixing bowl, whisk together the flour and the eggs. Gradually stir in the milk and water and continue stirring until combine. Add the salt and butter, and beat until smooth. For best results, cover and place in refrigerator for one hour.

Heat a large skillet over medium high heat, brush with oil. Pour ¼ cup of the batter into the heated pan. Quickly lift and tilt the pan, swirling the batter to coat the bottom of the pan evenly.  Leave on the burner for about 2 minutes, or until the crepe is just firm and begins to brown at the edges. Use a spatula to gently release from the pan, flip onto a plate and repeat until all the batter is used. For crispy crepes, cook a little longer on the second side until bottom is browned.


Egg Crepes with Pico de GalloSavoury Scrambled Egg Crepes with Avocado Pico de Gallo

Ingredients:
Scrambled Eggs:
8 large eggs, beaten
½ cup milk
salt and pepper to taste
1 tablespoon vegetable oil

Pico de Gallo:
2 avocados, pitted and diced
1 large tomato, diced
1 tablespoon jalapeno, minced
1 tablespoon fresh cilantro, minced*
2 tablespoons lime juice
salt and pepper to taste

* Click here to learn how to clean cilantro.

Directions:
To prepare the eggs:
In a large bowl, whisk the eggs, milk, and salt and pepper to taste. Heat the oil in a nonstick medium skillet over medium heat. Pour the eggs into the skillet and gently fold the eggs as they begin to set. Once the eggs are cooked, remove from the heat and keep warm.

To make the pico de gallo:
In a medium bowl, combine all ingredients and season with salt and pepper to taste. Refrigerate, covered, until ready to use.

To assemble the crepes:
Fill the crepes with the warm scrambled eggs, and fold crepes into quarters. Serve the crepes with pico de gallo on top.


Mushroom, Spinach and Parmesan CrepesMushroom Spinach and Parm Crepes

Ingredients:
5 tablespoons unsalted butter, divided
4 large shallots, small dice
5 medium garlic cloves, minced
¾ tablespoon dried thyme
kosher salt
1 ½ pounds mushrooms, sliced thin
8 cups baby spinach leaves*
2 cup finely grated Parmesan cheese, divided
1 green onion/scallion, sliced thin, to serve*
12 (9-inch) crepes

* Click here to learn how to clean baby spinach and green onions/scallions.

Directions:
Prepare the crepes first and set aside. Melt 4 tablespoons of the butter in a large skillet or nonstick frying pan over medium heat. Add the shallot, garlic, dried thyme, and a pinch of salt and sauté, stirring frequently, until the shallot has softened, about 3 minutes. Add the mushrooms to the skillet, turn the heat to medium-high, and sauté, stirring frequently, until the mushrooms have softened and browned, about 5 minutes. Due to the volume of mushrooms, you may want to brown them in batches, so that they get browned evenly and nicely. If so, you might need to add a little more butter to the pan to brown the second batch of mushrooms, as they tend to soak up the oil pretty quickly.

Once all the mushrooms have been browned, if you did them in batches, return everything to the pan, and add the spinach and cook it until it wilts, about 3 minutes. Remove the pan from the heat and set aside. In your oven, turn the broiler on and arrange a rack about 6 inches from the heating element. Smear a baking dish with the remaining tablespoon of butter and set aside.

Lay the crepes out on a work surface. Distribute the mushroom-spinach filling between the crepes, arranging it in a line along the diameter of each one. Sprinkle the Parmesan on top of the filling, leaving some to top the crepes with. Carefully roll up the crepes to form cylinders. Place the rolled crepes in the buttered baking dish and sprinkle with the remaining Parmesan. Place the crepes under the broiler to brown, about 2 minutes. Transfer the crepes to a warmed plate, top with sliced green onion/scallion, and serve each person two.


Summer Vegetable CrepesSummer Vegetables and Cheese Crepes

Ingredients:
½ cup sour cream
¾ cup chopped fresh chives, divided, plus more for garnish*
4 ½ tablespoons milk
1 tablespoon lemon juice
1 ¼ teaspoons salt, divided
1 ½ tablespoons extra-virgin olive oil
3 cups chopped zucchini
2 cups chopped green beans
1 ½ cups fresh corn kernels
1 ½ cups ricotta cheese
¾ cup shredded monterey jack cheese
⅓ teaspoon freshly ground pepper
6 (9-inch) crepes

* Click here to learn how to clean chives.

Directions:
Prepare the crepes first and set aside. Stir the sour cream, ⅓ cup chives, milk, lemon juice and ½ teaspoon salt in a small bowl until combined, and then set aside.

Heat the oil in a large non-stick skillet over medium-high heat. Add the zucchini, green beans and corn and cook, stirring, until beginning to brown, about 6 to 8 minutes. Reduce the heat to low, and stir in the ricotta, monterey jack, and the remaining chives, plus the remaining salt and pepper. Cook, stirring gently, until the cheese has melted, about 1 to 2 minutes, then remove it from the heat.

To roll the crepes, place one on a piece of parchment or wax paper. Spoon one-sixth of the vegetable-cheese mixture (about ¾ cup) down the centre of the crepe. Use the paper to help you gently roll the crepe around the filling. Place the crepe seam-side down on a dinner plate. Repeat with the remaining crepes and filling. Serve each crepe topped with 2 tablespoons of the sauce you set aside earlier, and more chives, if desired.


Salmon Crepes with Mornay SauceSalmon crepes

Ingredients:
1 pound fresh salmon filets, skin removed
1 large leek, cleaned and sliced in thin rounds*
3 tablespoons butter
3 tablespoons flour
¼ cup dry white wine
1 ½ cups whole milk
½ cup grated gruyère cheese, divided (you could also use parmesan or swiss)
⅛ teaspoon nutmeg
salt and pepper
12 crepes

* Click here to learn how to clean leeks.

Directions:
Prepare the crepes first and set aside, and preheat the oven to 350°F. Melt the butter in a frying pan on medium heat. Add the leeks and cook until they start to soften – about 3 minutes. Add in the salmon filets, flaking the fish into small pieces as it cooks. When the fish is cooked through, sprinkle on the flour and stir to mix completely with the fish and leeks. Pour in the wine and milk and cook, stirring occasionally until the mixture boils and thickens – about 5 minutes. Remove from heat and stir in ¼ cup of the cheese. Let the mixture cool for about 5 minutes, then stir in nutmeg and salt and pepper to taste.

For each crepe, mound a generous ¼ cup of the salmon mixture in a log shape in the centre of the crepe. Fold over about ½ inch of the side edges to hold in the filling, then roll the crepe up. Place the crepes seam-side down in a greased baking dish, and sprinkle with remaining ¼ cup of cheese. Bake at 350°F for 20 minutes. Serve immediately.

The Only Frittata Recipe You’ll Ever Need

Frittata

So since we are still in the period known as the Nine Days (see more about this by checking out two of my earlier posts from last year, here and here, or by visiting Chabad.org by clicking here.) I thought I would give you a quick and easy meatless supper idea that has an easy base, that can then be customized to meet your family’s personal tastes. A frittata fits the bill on all those counts! It’s meatless, it’s easy, it’s quick and it is totally customizable! In fact, you can make two different flavours! Or you can just make a lot of frittata, ’cause to be honest, it tastes even better cold/room temperature the next day!

The recipe below will give you the basic technique along with a few winning flavor combinations. These are great starting points for those who are new to frittatas, but they’re definitely not the end. The whole point of a frittata is that you can make it anytime, with almost anything. Just keep these few tips in mind.

Keep the size of your dish in mind:
Any 2-quart baking dish works well for this frittata. (For a classic look, bake your frittata in a cast-iron skillet.) Larger dimensions will work, too, but will yield shallower frittatas and require shorter cooking times.

Be kind to your eggs:
Beat the eggs only enough to blend the whites and yolks. Overbeating will cause the frittata to poof in the oven, then fall into a denser layer when cooling.

Mix-in moisture:
While just about anything can be stirred into the egg base, you should stick to ingredients that are already cooked. For anything with excess moisture, such as sautéed greens, be sure to squeeze out any liquid first, otherwise it will make your frittata soggy.

Ingredients:
4 ½ tablespoons olive oil
¾ cup diced onions
12 large eggs
¾ cup milk
1 teaspoon salt
⅓ teaspoon pepper

To customize:
Provençal:
1 ½ cups sautéed diced red bell pepper
1 ½ cups sautéed zucchini
⅓ cup finely chopped fresh basil*

Italiano:
12 ounces vegetarian Italian sausage, browned and crumbled
¾ cup cooked broccoli rabe, cut in 2 inch segments*
⅓ cup grated parmesan cheese

Springtide:
3 cups sliced cooked asparagus*
6 ounces smoked salmon, chopped
⅓ cup chopped fresh chives*
⅓ cup chopped fresh parsley*

Greco:
1 ½ pounds baby spinach, wilted and squeezed dry*
¾ cup crumbled feta cheese
3 tablespoons chopped fresh dill*
3 tablespoons sliced scallions/green onions*

* Click here to learn how to clean basil, broccoli rabe, asparagus, chives, parsley, baby spinach, dill and scallions/green onions.

Directions:
Preheat your oven to 350°F. In a 10” oven-safe skillet over medium-high heat, heat the olive oil, then add the diced onions, and cook until softened, about 5 minutes. In a large bowl, whisk together your eggs, along with the milk, salt and pepper. Add whatever mix-ins you wish, any of the above suggestions, or one of your own creation.

Pour the egg mixture into the skillet, stir and cook, until the edges start to pull away from the pan, about 5 to 7 minutes. Bake at 350°F until set, about 16-18 minutes.  To serve, cut into wedges and serve with a nice side salad.

If you are using a baking dish instead of an oven safe skillet, you can start the frittata on the stove-top, then very lightly grease a 2 quart baking dish and carefully transfer the frittata to the dish, to finish baking in the oven. It won’t be as pretty, but it will do the job in a pinch.

Gnocchi in a Brown Butter Sage Sauce

Gnocchi with Brown Butter Sage Sauce

If potatoes had a hero, it would be Antoine-Augustin Parmentier. Born in France in 1737, he is most remembered for being a vocal promoter of the potato as a food source for humans in France and throughout Europe.

While serving as a French Army pharmacist during the Seven Years’ War, he was captured by the Prussians and imprisoned. Forced to eat potatoes, known to him at that point only has hog feed, he began to experiment and see the value to this small stubby root.

As a way to get the public interested in the vegetable, he conducted a series of publicity stunts, including hosting dinners at which potato dishes featured prominently and guests included luminaries such as Benjamin Franklin and Antoine Lavoisier, giving bouquets of potato blossoms to the King and Queen, and surrounding his potato patch at Sablons with armed guards to suggest valuable goods — then instructing them to accept any and all bribes from civilians and withdrawing them at night so the greedy crowd could “steal” the potatoes.

I guess you could say his techniques worked, as potatoes are not only acceptable, and as more than just hog feed, but are a staple in kitchens around the world. Today’s recipe will show you how Italians make quick work out of a bag of spuds!

Ingredients:

Gnocchi:
6 large baking potatoes (about 3 ½ pounds), scrubbed
2 large eggs
2 teaspoons salt + salt for boiling water
½ teaspoon freshly ground pepper
pinch of nutmeg
1-2 tablespoons olive oil
4 cups all-purpose flour, or as needed

Brown Butter Sage Sauce:
¼ cup butter
1 tablespoon olive oil
1-2 cloves garlic, minced
8-10 sage leaves*
¼ teaspoon salt
¼ cup grated parmesan cheese
¼ teaspoon ground black pepper
2 tablespoons grated parmesan cheese

* Click here to learn how to clean sage.

Directions:

Gnocchi:
Bring a large pot of salted water to a boil. Drop in potatoes and cook until tender but still firm, about 15-20 minutes. Drain, cool slightly, and peel. Season the potatoes with salt, pepper and nutmeg, then mash the potatoes with a fork, masher, or in a ricer. Place the mashed potatoes in a large mixing bowl, and stir in the eggs and 1 tablespoon of the olive oil. Knead in enough flour to make a soft dough. If the dough is too dry, add some more oil, too moist, add some more flour.

On a floured surface, roll dough into a long rope. Cut the rope into ½ inch pieces. Take each piece and roll it against the back of fork, along the tines. This will give you’re the classic ribbed shape of the gnocchi dumpling.

Bring a large pot of lightly salted water to a boil. Drop in gnocchi, one by one, and cook until they float to the top, about 3 to 5 minutes.

Sauce:
Melt the butter in a skillet over medium heat. With a slotted spoon, remove any foam that rises off of the butter. Let the butter start to get a little colour to it. Remove it from the heat, and add the olive oi. Return the pan to the heat and stir in the garlic, and cook until the garlic has softened and is beginning to turn golden brown, about 4 minutes.

Stir in the sage and salt for a few seconds, and then add the cooked gnocchi. Toss gently with ¼ cup of parmesan cheese and the pepper. Sprinkle with the remaining parmesan cheese to serve.

“Crab” Stuffed Filet of Sole

Stuffed Sole

At Queen Victoria’s dinner she was served “Les Filets de Soles farcis à l’Ancienne” which roughly translates into Filets of Sole stuffed and garnished with a Cream Sauce of Shrimps, Mushrooms and Truffles. Now while I was not able to find an actual recipe for this dish, I did find a partial description in a book outlining some of the dishes served at royal affairs throughout the ages. This dish was described as the following:

Filets of sole spread with a stuffing of whiting mixed with breadcrumbs, herbs and beaten eggs, folded in two, coated in egg and breadcrumbs and cooked in butter. The fillets are then arranged in a circle, alternating with little poached shapes of whiting stuffing and sprinkled with brown butter. The centre of the dish is filled with shrimps, mushrooms and truffles in a cream fish sauce flavoured with Madeira.

Personally, just give me the brown butter and truffles on anything and I’m in heaven!

Ingredients

⅓ cup butter
¼ onion, minced
½ cup minced/shredded imitation crabmeat (about 4 sticks)
1 tablespoon minced fresh parsley*
1 clove garlic, minced
salt and pepper to taste
20 buttery round “Ritz”-type crackers, crushed
6 (6 ounce) sole filets
1-2 tablespoons lemon juice
3-4 tablespoons grated Parmesan cheese
2 tablespoons butter
toothpicks (to help keep the fish rolled)

* Click here to learn how to clean parsley.

Directions:

Preheat oven to  375°F. Lightly coat a 9 x 13 inch baking pan with cooking spray.

Melt butter in the frying pan over medium heat. Add the onion and sauté for 1 minute. Stir in the crabmeat, parsley, garlic, salt and pepper and cook for 1 minute more. Remove the pan from the heat and stir in ¾ of the crushed crackers.

Spread the mixture over the filets, and then sprinkle them with lemon juice and Parmesan cheese. Roll up filets, seal with toothpicks and place in the prepared baking dish. Dot each roll with butter and sprinkle with the remaining breadcrumbs. Cover the pan tightly with aluminum foil. Bake in the preheated oven for 15 to 17 minutes, with the last 5-7 minutes uncovered, until the fish fully opaque and flakes.

Alternatively, instead of rolling the fish, you can lay the fish pieces on the bottom of your pan and then spread the filling mixture out on top of the fish. Bake until the fish fully cooked and the topping is nice and golden brown (taken the cover off for at least 7-8 minutes rather than 5-7 at the end).

Roasted Salmon with Rhubarb and Red Cabbage

Roasted Salmon with Rhubarb and Red Cabbage

Okay, after touting both the virtues and dangers of rhubarb, not to mention some delicious recipes, I don’t really have much more to say on the subject. But I will leave you with this one last bit of trivia: Did you know though not often used today, the word ‘rhubarb’ can also mean ‘a heated argument or dispute,’ according to Merriam Webster.But don’t get into a rhubarb about dinner, maybe try this dish out instead?

Ingredients:

4 teaspoons mustard seeds
1 ¼ cups orange juice
1 cup sugar
⅓ cup water
2 tablespoons finely grated orange peel*
4 teaspoons coriander seeds
1 tablespoon caraway seeds
1 tablespoon minced peeled fresh ginger*
3 cups 2-inch-long ¼ inch-thick matchstick-size strips rhubarb (from about 2-3 stalks trimmed rhubarb)
8 cups thinly sliced red cabbage** (from about ½ medium head)
½ cup Sherry wine vinegar
½ cup dry red wine
6 (6-7 ounce) salmon fillets with skin
2 tablespoons olive oil
3 cups arugula**
¾ cup plain Greek-style yogurt

* Click here to get tips on zesting oranges and peeling fresh ginger.
** Click here to learn how to clean arugula and cabbage.

Directions:

Stir the mustard seeds in a small dry skillet over medium heat until they begin to pop, about 3 minutes. Transfer them to small bowl and put aside for now.

Bring the orange juice, sugar, water, and orange peel to boil in large skillet, stirring until the sugar dissolves. Reduce the heat to medium and add the pre-cooked mustard seeds, coriander seeds, caraway seeds and ginger.

Simmer away until it becomes syrupy, about 10 minutes. Add the rhubarb and reduce the heat to medium-low. Cover and simmer until rhubarb is tender but intact, about 2-4 minutes. Using a slotted spoon, transfer the rhubarb to microwave-safe bowl and put it aside for now.

Bring syrup in skillet back up to a simmer and add the cabbage, vinegar, and wine, bringing everything up to a boil. Once it reaches a boil, reduce the heat back down to medium, partially cover, and simmer until cabbage is soft and most of liquid is absorbed, stirring frequently, for about 45 minutes. Season the cabbage to taste with salt and pepper. Remove the cabbage from the heat.

Meanwhile, preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper. Place the salmon, skin side down, on the prepared baking sheet. Brush the salmon with olive oil and sprinkle with salt and pepper. Roast the salmon until it is just opaque in centre, about 11 minutes. Rewarm reserved rhubarb in microwave just until warm, about 1 minute or so.

Divide the warm cabbage among 6 plates. Scatter the arugula atop and around the cabbage. Place 1 salmon fillet atop the cabbage. Spoon a dollop of the yogurt atop the salmon, and then the rhubarb.

Onion & Garlic Cheese Bread

Cheese BreadSo as we know, bread is a staple. It has been around forever, in one form or another, be it loaf, bun or pita. Because of this, our wise Sages worried that  an unsuspecting person might mistake dairy bread for plain pareve bread and eat it together with meat. In doing this, he  would inadvertently violate the prohibition of eating milk and meat together.

So, to stop this problem before it happened, they decreed (Gemara: Pesachim 30a and 36a) that one may not bake dairy bread unless certain criteria are met:

  1. either changing the shape or look of the dough prior to baking, making it instantly recognizable to all as dairy. So if all your loaves are rectangles, then ONLY your dairy ones are round, or having cheese on top of the loaf so one can see at a glance that it is dairy.
  2. baking dairy bread exclusively in small quantities, so that it is consumed all at once and inventory control is in place. You serve the dairy bread at a dairy meal, and don’t have to worry about a leftover roll being used for a meat sandwich.

(FYI – The same prohibition and exclusions apply to meaty bread as well, due to bread’s propensity to be eaten with a dairy meal)

So, having said all that, let’s bring on the cheese bread! Make sure however to follow the guidelines above and to top the loaf with lots of cheese so that is it visible to all that it is a dairy loaf.

Ingredients:

2 teaspoons active dry yeast
½ cup + 2 tablespoons warm water (between 105°F – 110°F)
½ cup warm milk (same temperature as the water)
2 tablespoons sugar
1 ½ teaspoons salt
3 cups flour + flour for dusting
2 tablespoons margarine
2 teaspoons garlic powder
3 tablespoons dried minced onion, divided
1 cup shredded sharp Cheddar cheese + more for topping the loaf
Oil to grease a bowl & pans

Directions:

Combine the yeast, water, milk and sugar in a large bowl. Let it sit for 5-10 minutes until it becomes foamy (like beer).

In a large mixing bowl combine the flour, salt, garlic powder, 2 tablespoons of the minced onion, margarine, and cheese. Add the foamy yeast mixture to the flour mixture and combine to make a dough ball. Knead the dough for a few minutes so that you have a cohesive mix, and it is not too sticky or too dry. Add more flour or water as needed.

Lightly grease a large bowl and put your dough in it to rise. Cover the dough with a dish towel and place in a warm area for about an hour or so, until it has doubled in size.

Turn out your dough on to a floured surface, and punch the bread down to release air bubbles. Knead the dough for another few minutes and then shape your loaf into whatever shape you desire.

Place loaf(s) in oiled pans and cover with a dish towel. Allow to rise in a warm place until again doubled in size, approximately 1 hour. Sprinkle the remaining dried minced onion and cheese over the top of the loaf.

Bake at 350°F until bottom of the loaf(s) sound hollow when tapped, 30-40 minutes. Remove from the oven and cool on a wire rack. Enjoy with your dairy meal!

Creamy Pasta with Salmon and Dill

Salmon Dill Pasta

Hi everyone! I realize that it’s been a long time since I last posted, but I need to get back on that horse! Here is a quick recipe that I’ve been making lately. It’s a dairy pasta dish, so it’s rich and comforting, but the fresh dill and lemon zest keep it from being too heavy. You can also switch up the fresh salmon for canned or for a twist, use smoked salmon instead! This recipe will serve 6. Enjoy!

Ingredients:

12 ounces uncooked linguine pasta (or any other pasta of choice)
1-2 tablespoons olive oil
1 large onion, sliced thin
2 shallots, sliced thin
3 cloves garlic, minced
1 ¼ pounds of fresh or frozen (defrosted) salmon, cubed
¾ cup cream cheese
¾ cup fresh dill, chopped finely*
1 teaspoon fresh lemon zest**
salt & freshly ground pepper, to taste

* Click here to learn how to properly check fresh dill.
** Click here for my tips on zesting.

Directions:

In a large pot, bring salted water to a boil and add the pasta. Cook the pasta according to the package directions. Once the pasta is done, drain it, saving the water to add to the sauce.

In a large sauté pan, add the olive oil and heat on medium-high temperature. Once the oil is hot, add the onion, shallots and garlic. Toss to coat in the oil and season with salt and fresh pepper. Allow to cook, softening and getting some colour, but not turning completely brown, about 5-7 minutes.

Once the onions are mostly done, add the salmon to the pan, and again, toss to coat. Let the fish and onions sit for a minute or two, to allow the salmon to begin to cook. Add the cream cheese to the pan, and move it around the pan, so that the heat begins to melt the cheese. At this point, add some of the pasta water to the pan to mix with the melting cream cheese and make a sauce. Add as much water as you feel necessary to get the consistency that you like. Once the cheese has completely been thinned out, add the dill and mix to combine.

In a large mixing or serving bowl, toss the cooked pasta with the sauce and then sprinkle with the lemon zest and additional dill, salt and pepper, to taste.

 

One-Pot Pasta Primavera

One Pot Pasta Primavera

This creamy, saucy pasta overflows with spring green veggies and cooks up in a single pot! You can definitely play up which veggies you use in this dish, just remember some might have longer cooking times, so you’d want to par cook them first, by either boiling them a bit first on their own or nuking them in the microwave for a minute or two before adding with the rest of the vegetables. To see what is fresh and in season, you can check out your local food guides. Here is a link to the availability guide in Ontario, showing you which fruits and vegetables are freshest each month. This dish will serve at least 6 people, so enjoy!

Ingredients:

6 cups low-sodium vegetable broth
12 ounces linguine, uncooked
1 large onion, halved and sliced thin
1 ½ pounds broccoli, cut into large florets (about 3 cups)*§
2 ¼ pounds asparagus, ends snapped off and cut into 2-inch pieces*
6 ounces sliced white button mushrooms (about 1 ½ cups)*
6 large cloves garlic, minced
⅓ teaspoon crushed red pepper flakes (less for milder heat; more to increase heat)
1 ½ teaspoons kosher salt
¾ teaspoon freshly ground black pepper
3 tablespoons olive oil
1 ¼ cups frozen peas
1 medium handful fresh parsley, chopped (about ¾ cup chopped)*
⅓ cup heavy whipping cream
3 tablespoons grated Parmesan cheese
3 teaspoons freshly grated lemon zest**
Additional salt and pepper to taste
Additional Parmesan cheese for serving, if desired

* Click here to learn how to clean these vegetables and herbs.
** Click here for my tips on zesting lemons.
§ If you are using frozen broccoli florets for this dish, then add them about halfway through your 7 minute “tossing” window, instead of at the beginning (see directions below).

Note: If you want to make this pasta dish non-dairy, you can substitute the heavy whipping cream with non-dairy creamer and leave out the parmesan.

Directions:

Add the broth, pasta, onion, broccoli, asparagus, mushrooms, garlic, red pepper flakes, salt and pepper to a large pot set over high heat. Drizzle the olive oil over the top.

As soon as it comes to a boil, set the timer for 7 minutes and start tossing with long-handled tongs. Continue boiling and tossing it every minute or so (You’re doing this so that they noodles do not stick and clump together). As soon as the 7 minutes is up, add the peas, parsley, heavy whipping cream, Parmesan, and lemon zest and continue cooking, tossing constantly, for 1-2 more minutes, until the pasta and veggies appear tender. Remove from heat.

Note that much of the liquid will have evaporated, but not all. And that’s okay! Let the pasta sit for a couple of minutes to cool; the sauce will continue to thicken during that time. Taste and add additional salt and pepper if desired. Garnish with additional Parmesan cheese.

Linguine with Roasted Red Peppers, Sun-Dried Tomatoes & Brie

Pasta with Roasted Peppers, Sundried Tomatoes and Brie

So for the past 10 days, my home was filled to the brim with guests. While it was a good thing, and for a good occasion, all of that cooking, cleaning and preparing to host a plethora of people takes a lot out of a person. My mother gets the credit for the mitzvah (good deed) as it was her house and she is definitely the hostess with the mostess. Now that it’s all over though, the thought of cooking is enough for me to go on a starvation diet. My stomach however does not agree. So what to do? How about a delicious one-pot pasta meal that takes almost no time to make, and is good to the last slurp? So, with that in mind, this week is going to be one-pot pasta week. Recipes that are all made in one pot, in one go. Easy to cook, easy to clean. Today’s recipe will hit all the right notes with rich and creamy brie, the smokey tartness of roasted red peppers, and the earthy richness of sundried tomatoes. This recipe will serve 6. Enjoy!

Ingredients:

500g box of linguine, broken in half
1 ½ cups packed basil leaves*
1 ½ cups coarsely chopped roasted red peppers**
¾ cup sliced oil-packed sun-dried tomatoes
4 to 5 large garlic cloves, pressed
6 ¾ cups water or low-sodium vegetable broth***
3 tablespoons oil from the jar of sun-dried tomatoes (or regular olive oil)
1 tablespoon kosher salt, plus more to taste
Pinch red pepper flakes (optional)
freshly ground black pepper, to taste
340g brie cheese, rind removed and cut into pieces
grated parmesan, for serving
good-quality olive oil, for serving

* Click here to learn how to clean basil.
** Click here to get a great easy recipe for roasted red peppers.
*** If you are using broth instead of water, make sure to get the low-sodium version, as there is already a lot of salt in this recipe and with the tomatoes. If you cannot find low-sodium, then reduce the amount of salt added in the recipe, and use olive oil, rather than the oil from the jar of tomatoes.

Directions:

Combine linguine, basil, roasted peppers, sun-dried tomatoes, and garlic in a large pot. Add the water/broth, sundried tomato oil/olive oil, salt, red pepper flakes, and a generous amount of black pepper and bring to a full rolling boil over high heat.

Using tongs, stir and turn the pasta frequently to prevent sticking. Cook until al dente, approximately 9 to 10 minutes. Remove the pot from the heat. (If there is still a little bit of cooking water, pour some — but not all — into a separate bowl.)

Add the brie and toss with tongs until creamy and melted. Season with additional salt and pepper, to taste. The sauce will naturally thicken up after a couple of minutes. Serve with grated parmesan and a swirl of good olive oil. (If the pasta does seem to need liquid, add back a few splashes of reserved cooking liquid.)

Spring Greens and Cream Cheese Penne

Greens and Cream Cheese PenneThis beautiful white and green pasta dish will hit the spot for Shavout lunch! The bright green of the spring vegetables and herbs, mixed with the creamy cheese will comfort those who have been up all night learning. This dish will serve 6-8 people.

Ingredients:

1 ½ pounds penne rigate (or other short cut pasta)
2 tablespoons butter
4-6 garlic cloves, minced
2 bunches green onions, cut into 1” lengths*
2 bunches asparagus, cut into 2” lengths*
2 cups frozen green peas
500g cream cheese (equal to two tubs or bars)
2 shallots, diced*
4 tablespoons chives, chopped*
2 tablespoons lemon zest**
Salt and pepper, to taste

* Click here to learn how to clean these vegetables and herbs.
** Click here for tips on zesting citrus.

Directions:

Cook the pasta according to the package instructions, when it is done, drain the pasta, but keep about 3 cups of the cooking water (the starchy water will help the sauce cling to the pasta).

Meanwhile, in a large saucepan, melt butter over medium heat and cook the garlic with the green onions, shallots and asparagus for 5 minutes. Add the chives and peas and cook for 2 more minutes. Season with salt and pepper.

Pour 3 cups of pasta cooking water into the saucepan and add the cream cheese. Keep over a low heat to let the cheese melt and stir until smooth. Add the drained pasta to the pan, along with the lemon zest, and mix together to combine. Serve hot.