Mushroom Bolognese

November 28, 2022 by 3 Comments

mushroom and pappardelle

If you’re a mushroom lover then this mushroom bolognese is the dish is for you. It’s hearty, so satisfying, a definite cold weather food, quick to make and so full of flavor.

sofrito

It’s a vegetarian take on traditional bolognese where savory mushrooms replace the meat.

baby bella mushrooms

Look how hearty that is, savory mushrooms enhanced with thyme and a little bit of rosemary is the main show stopper, along with the veg, garlic and other savory goodness.

stove top bolognese

Thick ribbons of pappardelle pasta tossed into the sauce is what I prefer, but honestly feel free to use any kind of pasta you like.

mushroom bolognese

Like I said this dish is quick to make so it would be great for a midweek meal or a special impromptu dinner party.

plated mushroom bolognese

During the cold winter months this hearty bowl of mushroom bolognese will become your new comfort food.

Mushroom Bolognese
 
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Savory mushrooms replace the meat in this vegetarian version of bolognese.
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Ingredients
  • 1 lb. of pasta, papardelle or pasta of your choice.
  • 1- ½. lbs. cremini mushrooms, or a mix of your choice
  • 2 carrots
  • 2 celery stalks
  • 1 medium onion
  • 3 garlic cloves
  • ¾ cup tomato paste
  • ¾ cup white wine
  • 1 cup whole milk
  • rosemary and thyme
  • ¾ cup grated parmigiano reggiano
  • butter and olive oil
  • pasta water
  • parsley
Instructions
  1. In a food processor add the carrot, celery ,onion and garlic, pulse it until you get a nice uniform course chop. ( otherwise finely chop by hand). Remove veg from bowl and set aside.
  2. Next in 2 batches do the same with the mushrooms, pulse til coarsely chopped (or by hand).
  3. In a large heavy bottomed pan drizzle ¼ cup of olive oil and a pat of butter.
  4. Add the veg, with some salt, pepper thyme and rosemary to taste, saute around 5 minutes til softened.
  5. Add the chopped mushrooms and saute until you see little moisture, about 5 minutes.
  6. Stir in the tomato paste
  7. Add in the wine until it evaporates.
  8. Add in the milk and a little pasta water if need be to loosen it up.
  9. Season to taste, add the grated Parmigiano, a nice drizzle of olive oil and garnish with fresh parsley.
  10. Toss the cooked pasta into the mushroom mixture and after plated, more cheese, parsley and a drizzle of olive oil for garnish.

 

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3 Comments Filed Under: Pasta, Sauces, Vegetables Tagged: , , , ,

Labor Day Salads For End Of Summer

August 31, 2022 by 3 Comments

green beans

It’s a fact, the end of summer is here. The light is changing already and soon fall and comfort foods will be on the horizon.

Labor Day is just a few days away and there’s still a surplus of summer veggies still available. These salads are easy to put together and great to bring to any cookout, BBQ or just as a side dish for your own personal grilling.

Most salads here have no recipes linked because visually you can see all the ingredients I used, and as far as dressings go you can make your own favorites, but I’ll mention the ones I used.

On the bean salad above I used a balsamic vinaigrette tossed with a mix of colorful veggies and haricot verts.

Greek salad

For this Greek salad I used a good quality olive oil with Greek oregano, salt and pepper.

burrata cheese

Beautiful heirloom tomatoes that I’m dearly going to miss! Adorned with burrata cheese, homemade basil pesto and olive oil.

fresh figs

Figs are coming in strong for their last hurrah, here’s the link how I put it together.

summer tomatoes

More tomatoes of course, on a bed of arugula with my favorite castelvetrano olives, red onion and a generous olive oil drizzle.

tomato salad

Mix up a “salsa” of small diced corn, cherry tomatoes, cucumbers, red onion, fresh mozzarella and chickpeas, over a layer of cooked green beans or haricot verts with a healthy dose of olive oil.

zucchini asparagus salad

With this panzanella salad you could easily replace the asparagus with green or yellow beans, here’s the link how I put it together.

tomato and cucumbers

I can’t put a number on how many tomato and cucumber salads we had all summer, it’s a staple in my house, it’s quick to make and the perfect side for summer eating. Good quality olive oil, fresh basil from the garden, it  doesn’t get better than that! You can toss in some toasted. bread cubes or not!

grilled potato salad

Grilled potatoes and grilled corn get tossed together with a combination of Mediterranean ingredients as shown below, the dressing I used was a white balsamic vinaigrette.

salad ingredients

I hope these salads inspire you to use up the best and the last of summers bounty, I know I’ll be dreaming about those exquisite summer tomatoes in the dead of winter!

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3 Comments Filed Under: Appetizers, Beans, Salads, Side Dishes, Summer, Vegetables Tagged: , ,

Fresh Summer Tomato Risotto

August 8, 2022 by 7 Comments

fresh tomato risotto

When summer comes and tomatoes are ripe and juicy I look forward to making this fresh tomato risotto. It’s not heavy as you might think, it’s a summer version that’s actually refreshingly light.

You can eat it as is for dinner or lunch on a hot summer day or pair it with grilled meats, veggies or fish, either way you’ll love the delicate flavors of the sweet tomatoes along with garlic, onions, white wine and grated parmesan.

summer tomatoes

Make this while the tomatoes are at their peak at farmers markets, produce departments and especially your home gardens.

making risotto

The process is pretty much the same as making any risotto, sautéing the veg, adding the rice, stirring in the broth.

pot of simmering risotto

The sweet, fresh tomatoes get tossed right into the pot until everything absorbs and mingles together.

cooked tomato risotto

Toss in some freshly grated Parmigiano and a hunk of butter at the end.

plated risotto

Now shower it with fresh torn basil!

stuffed. risotto tomatoes

Now if you so happen to have any leftovers, grab a few  more summer tomatoes, hollow them out, add the pulp to the existing leftover risotto and stuff them into the tomatoes, drizzle with olive oil and bake until tender and soft!

Fresh Summer Tomato Risotto
 
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A summery version of risotto that features sweet fresh tomatoes.
Author:
Ingredients
  • 1-1/2 cups of arborio rice
  • 3 cups of cubed, ripe summer tomatoes, not. cherry tomatoes
  • 1 medium onion, diced, red or yellow
  • 2 garlic cloves, minced
  • ½. cup white wine
  • 1 box of low sodium broth, chicken or veggie
  • ½ cup grated Parmigiano or Pecorino cheese
  • butter
  • olive oil
  • basil
Instructions
  1. Simmer broth in a pot on top of the stove
  2. In a heavy bottom pan on medium heat add a knob of butter and drizzle with olive oil.
  3. Add the chopped onion, stirring til soft but not brown.
  4. Add in the garlic and rice, stirring til coated.
  5. Add the white wine and tomatoes, let it all absorb a little.
  6. Toss in the warm broth a ladle full at a time stirring with a wooden spoon until the liquid is absorbed, continue doing this until the rice is cooked but slightly al dente.
  7. You may have some broth leftover, the key is you want your risotto, loose and creamy but of course cooked.
  8. When finished turn off the heat, stir in the grated cheese along with a knob of butter, taste for salt and pepper.
  9. Sprinkle with fresh torn basil.
  10. Enjoy!

 

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7 Comments Filed Under: Rice and Risotto, Side Dishes, Summer, Vegetables Tagged: , , ,