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  • 10/17 Nat'l Pasta Day -

    From Dave Drum@1:18/200 to All on Sat Oct 15 18:33:10 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Shrimp Scampi w/Orzo
    Categories: Seafood, Citrus, Chilies, Vegetables, Pasta
    Yield: 4 Servings

    1 lb Large shrimp, peeled and
    - deveined
    3 tb Extra-virgin olive oil
    1 tb Lemon zest
    +=PLUS=+
    1 tb Juice
    1/2 ts Red-pepper flakes
    Salt & black pepper
    4 cl Garlic; minced
    2 tb Unsalted butter
    1 c Orzo
    2 tb Dry white wine
    2 c Boiling water, seafood or
    - chicken stock
    3 tb Fine chopped parsley

    In a medium bowl, stir together shrimp, 1 tablespoon
    olive oil, lemon zest, red-pepper flakes, 1/2 teaspoon
    salt, 1/4 teaspoon pepper and half the garlic. Set aside
    to marinate. (This step can be done up to 1 hour in
    advance.)

    Add butter, remaining olive oil and remaining garlic to
    a medium skillet set over medium heat. When the butter
    starts to bubble, add the orzo and 1/2 teaspoon salt and
    cook, stirring often, until the orzo is toasted, about 2
    minutes, adjusting the heat as necessary to prevent the
    garlic from burning. Carefully add the wine - it will
    bubble - and stir until absorbed, about 1 minute. Stir
    in water, reduce heat to low, cover, and cook until orzo
    is al dente, about 12 minutes.

    Add the shrimp in a snug, even layer on top of the orzo,
    cover, and cook until all the shrimp is pink and cooked
    through, 2 to 4 minutes. Remove from heat and let sit,
    covered, 2 minutes.

    Sprinkle with parsley and lemon juice, season with salt
    and pepper, and serve immediately.

    By Ali Slagle

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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  • From Dave Drum@1:18/200 to All on Sat Oct 15 18:33:12 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: One-Pan Feta Pasta w/Cherry Tomatoes
    Categories: Vegetables, Herbs, Chilies, Pasta
    Yield: 4 servings

    2 pt Cherry tomatoes
    5 cl Garlic; peeled, left whole
    5 Thyme sprigs
    2 Rosemary sprigs
    1 1/2 ts Kosher salt
    1/2 c Cup extra-virgin olive oil;
    - more to serve
    8 oz Feta
    1/2 ts Black pepper; more to serve
    pn Red-pepper flakes
    12 oz Short pasta; such as

    : - farfalle, campanelle, rotini
    : - or cavatappi
    3 c boiling water
    1 c torn basil leaves
    : Flaky sea salt; to serve

    Set oven @ 400+|F/205+|C.

    In a shallow 2 quart casserole or gratin dish, or an
    11-by-7-inch baking dish, combine tomatoes, garlic,
    thyme, rosemary and ++ teaspoon salt. Toss with ++ cup of
    the olive oil to coat. Place the feta in the middle of
    the dish, and top with the remaining ++ cup olive oil.
    Sprinkle the black pepper and red-pepper flakes over
    everything. Bake for about 40 minutes, until the garlic
    has softened and the tomatoes have burst their skins.

    Add the pasta to the pan in an even layer and sprinkle
    with remaining ++ teaspoon salt. Pour the boiling water
    on top. Using a wooden spoon or spatula, carefully
    submerge pasta. Cover tightly with foil and bake until
    pasta is al dente, 17 to 19 minutes. Remove from oven
    and let the pasta stand, covered, for 5 to 10 minutes to
    absorb the excess liquid.

    Stir in basil until everything is well incorporated, and
    the tomatoes and cheese create a creamy sauce. When
    serving, top with more black pepper, oil and flaky sea
    salt.

    Recipe from: Jenni Hayrinen

    Adapted by: Melissa Clark

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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  • From Dave Drum@1:18/200 to All on Sat Oct 15 18:34:14 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Spaghetti w/Clams
    Categories: Seafood, Wine, Chilies. ve, Pasta
    Yield: 1 servings

    Salt
    12 Littleneck or other small
    - clams in the shell;
    - scrubbed
    1/4 lb Spaghetti
    2 tb Extra virgin olive oil
    1 cl Garlic; minced
    1/2 Dried red chile
    +=OE=+
    1/4 ts Hot red pepper flakes
    1/3 c Noilly Prat vermouth or
    - white wine
    2 tb Chopped fresh Italian
    - parsley

    Bring a large pot of lightly salted water to a boil.
    Meanwhile, soak clams in cold water.

    Add spaghetti to boiling water, and cook until slightly
    underdone; pasta will finish cooking in sauce.
    Meanwhile, place a large saucepan over medium-low heat,
    and add olive oil, garlic and chili pepper. Saut++
    gently, reducing heat if necessary so garlic does not
    brown.

    Add vermouth and clams, and cover. Clams should open in
    about 2 minutes. (If pasta is ready first, drain it and
    toss with a small amount of olive oil.) Add hot drained
    pasta, cover, and shake pot gently. Allow to simmer for
    another 1 or 2 minutes until it is done to taste.

    Discard any clams that have not opened. Add half the
    parsley, and shake pan to distribute evenly. Transfer to
    a plate or bowl, and sprinkle with remaining parsley.

    By: Nigella Lawson

    Yield: 1 serving

    RECIPE FROM: https://cooking.nytimes.com

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  • From Dave Drum@1:18/200 to All on Sat Oct 15 18:34:16 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Pasta w/Parsnips & Bacon
    Categories: Vegetables, Pork, Dairy, Cheese, Herbs
    Yield: 2 servings

    3 md Parsnips; peeled, io 1/2"
    - pieces
    1 1/2 tb Extra-virgin olive oil; more
    - for drizzling
    Salt & black pepper; as
    - needed
    1/2 lb Dried campanelle or farfalle
    - pasta
    1/4 lb Bacon, diced
    1 md Leek; thin sliced
    3/4 c Heavy cream
    1/3 c Grated Parmesan cheese
    2 tb Chopped parsley

    Set oven @ 400+|F/205+|C.

    Toss parsnips with oil and season with salt and pepper.
    Roast, tossing occasionally, until parsnips are golden
    and tender, about 25 minutes.

    Meanwhile, bring a large pot of salted water to a boil.

    Cook pasta according to package instructions until 1
    minute before itgCOs al dente. Drain.

    In a large skillet over medium-high heat, brown the
    bacon until crisp, about 5 minutes; use a slotted spoon
    to transfer bacon to a paper-towel-lined plate to drain.
    Discard all but 1 tablespoon of fat from the pan.

    Return skillet to heat and add leeks. Cook in remaining
    bacon fat until softened, about 5 minutes. Stir in heavy
    cream and cooked bacon. Simmer mixture until slightly
    thickened, 2 to 3 minutes.

    Stir in pasta, parsnips and cheese. Simmer until heated
    through and cheese is melted, then remove from heat.
    Season with salt and pepper; toss with parsley. Serve
    drizzled with olive oil, with plenty of black pepper on
    top.

    By: Melissa Clark

    Yield: 2 servings

    RECIPE FROM: https://cooking.nytimes.com

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  • From Dave Drum@1:18/200 to All on Sat Oct 15 18:34:18 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Fettuccine w/Asparagus & Smoked Salmon
    Categories: Seafood, Vegetables, Citrus, Dairy, Herbs
    Yield: 4 servings

    1/2 lb Fresh asparagus; med
    - thickness
    Salt
    1 tb Butter
    1/2 tb Minced shallots
    1 c Heavy cream
    4 oz Smoked salmon; sliced 1/4"
    - thick
    Fresh ground black pepper
    1 ts Fresh lemon juice
    10 oz Fresh green fettuccine
    - noodles
    2 tb Minced fresh dill

    Snap off the ends of the asparagus where they break
    naturally and peel the stalks. Cut the asparagus on a
    slant to pieces about an inch long.

    Steam the asparagus until they are just barely tender
    and still bright green, about three minutes. Rinse under
    cold water, drain well on paper towels and set aside.

    Bring a large pot of salted water to a boil for the
    pasta.

    While the water is coming to a boil, melt the butter in
    a large heavy skillet. Add the shallots and saute until
    soft but not brown. Stir in the cream and simmer about
    five minutes, until the cream has thickened somewhat.

    Cut the salmon into slivers, add it to the cream and
    remove the skillet from the heat. Season with pepper and
    lemon juice. Add the asparagus.

    When the pot of water is boiling, add the fettuccine,
    stir it once or twice, then cook two to three minutes
    after the water has returned to a boil. Drain well.

    Briefly reheat the sauce. Transfer the fettuccine to a
    warm serving bowl, pour the sauce over it and toss.
    Sprinkle with dill and serve.

    By: Florence Fabricant

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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