Tag: Basil

Sicilian Braciole

The weather hasn’t quite turned cooler yet, but I am already starting to shift into more comfort food type cooking. Every Sunday is pasta night in my house, so this past Sunday, I decided to make something a bit more special than my usual Spaghetti and Meatballs. This recipe for Sicilian Braciole is very loosely based on the Braciole my mother-in-law makes.

I’ve made Braciole in the past, but the addition of pine nuts and raisins is what makes this recipe specifically Sicilian Braciole. The pine nuts become nice and soft in the sauce, and the raisins appear to almost melt away, adding just a touch of sweetness to balance the dish.

This recipe takes a good 5 hours to make, so plan accordingly!

Ingredients:

Sauce:

  • 2 tablespoons olive oil
  • 1 medium white onion, chopped
  • 6 garlic cloves, minced
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper
  • 1 tablespoon tomato paste
  • 1/4 cup dry red or white wine
  • 4 (12.5 oz) cans stewed tomatoes
  • salt and pepper, to taste

Sicilian Braciole:

  • 1 cup seasoned breadcrumbs
  • 1 1/2 cups grated Pecorino Romano cheese
  • 1/4 cup fresh Italian parsley, chopped
  • 1/4 cup fresh basil, chopped
  • salt, to taste
  • pepper, to taste
  • 1/3 cup raisins
  • 1/2 cup dry red or white wine
  • 1/2 cup pine nuts, toasted
  • 1/2 cup olive oil; divided
  • 1 medium onion, diced
  • 6 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 2 pounds braciole meat (at my butcher, they were referred to as beef roll ups)

Other:

  • 1 (16 oz) box spaghetti, cooked al dente
  • fresh basil, chopped, for garnish

Continue reading Sicilian Braciole

Antipasto Skewers

Note: I was sent samples of Rovagnati Charcuterie Trio in order to make these Antipasto Skewers. Opinions are mine alone.

I love a handheld party appetizer. And I also love a charcuterie or cheese board. So it should come as no surprise that I think Antipasto Skewers are absolutely delightful.

Luckily, Rovagnati gave me the perfect excuse to share this recipe for Antipasto Skewers, featuring their Charcuterie Trio!

source: rovagnati.us

Rovagnati, the renowned charcuterie company committed to preserving Italian traditions, recently introduced their No-Nitrites-Ever Salami Line and their Antipasto Italiano Trio. Crafted at Rovagnati’s U.S. factory, the No-Nitrites-Ever Salami Line utilizes selected noble cuts of the finest meat, following a USDA-approved Italian curing and fermentation method. The long and slow curing ensures a high-quality product that maintains the authentic flavors synonymous with Rovagnati’s heritage.

source: rovagnati.us
source: rovagnati.us

Rovagnati sent me samples of two of their Trios: The Charcuterie Trio and The Salami Trio.

  • The Charcuterie Trio includes sliced Prosciutto Crudo, Salame Milano, and Salame Napoli
  • The Salami Trio includes Salame Milano, Hot Soppressata, and Salame Napoli

Both Trio’s are the perfect size for making Antipasto Skewers; one 6 oz container is enough for about 9 skewers. I used the Charcuterie Trio below, but you can easily substitute in the Salami Trio.

Equipment (paid links):

Ingredients (makes approximately 18 skewers, multiply as needed):

  • 1 (9 oz container) cheese tortellini
  • 1/4 cup Italian dressing (homemade or store bought)
  • 1/2 cup balsamic vinegar
  • 1 (16 oz jar) roasted red peppers
  • 2 (6 oz containers) Rovagnati Charcuterie Trio
  • 1 pint cherry tomatoes
  • ~1/2 cup fresh basil leaves
  • 1 (12 oz jar) marinated artichoke hearts
  • 1 (12 oz container) marinated mini mozzarella balls
  • 1 (8 oz container) pitted olives (I used Castelvetrano olives)

Continue reading Antipasto Skewers

Slow Cooker Baked Ziti

A friend reached out to me with a food challenge: how to make baked ziti that will be hot and ready when they come back from a christening. A Slow Cooker Baked Ziti recipe seemed like the perfect solution!

Naturally, I had to do some experimenting so that I could give her a recipe to use that I know will work for her needs.

This recipe for Slow Cooker Baked Ziti involves layering ingredients in your slow cooker (paid link). letting it cook for 2 1/2 hours, and then adding some mozzarella cheese on top for ultimate cheesiness!

Ingredients:

  • 1 (28 oz) can crushed tomatoes
  • 1 (28 oz) can tomato puree
  • 1 (15 oz) can tomato sauce
  • 1 tablespoon tomato paste
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 (15 oz) container ricotta cheese
  • 2 large eggs
  • 1/2 cup chopped fresh basil leaves
  • salt and pepper, to taste
  • 1 tablespoon olive oil
  • 1 (16 oz) box ziti pasta
  • 1 cup grated parmesan cheese
  • 1 cup shredded mozzarella cheese

Continue reading Slow Cooker Baked Ziti

Lobster Pasta in a Caramelized Fennel Sauce

Note: This post for Lobster Pasta in a Caramelized Fennel Sauce is sponsored by Wildgrain. Opinions are mine alone.

It probably comes as no surprise that one of the ways I show my love for my husband, family, and friends is through cooking. When cooking for those I love, I try to use high-quality ingredients so that the food is the best it can be. In the winter, my recipes become more comfort food-like, but that doesn’t mean I’m willing to skip on quality!

Wildgrain is here to help me out on my quest for high quality ingredients that can be used to make oh so comforting winter dishes, like this recipe for Lobster Pasta in a Caramelized Fennel Sauce, adapted from a recipe on Food52.

Wildgrain is a bake-from-frozen membership that has two different box choices: Mixed Wildgrain and Bakery. The Mixed Wildgrain comes with an assortment of sourdough bread, hand-cut pasta, and artisanal pastries. The Bakery Box comes with an assortment of sourdough bread, breakfast baked goods, and artisanal pastries. All products are ready-to-bake from frozen, no prep required!

source: wildgrain.com

Everything included in the box is made with clean ingredients with no preservatives. The items are vegetarian, non-GMO, and contain no artificial colors.

Wildgrain has provided an exclusive code for I Can Cook That readers! You can receive $10 off your first box by using discount code ICANCOOKTHAT so you can try out Wilgrain for yourself!

I received a box chock full of awesome products, including two pastas, breads, croissants, and cookie dough. The pasta and bread in my box inspired me to make a pasta dish with plenty of sauce to sop up with bread! The addition of lobster makes this dish perfect for date night, or for a dinner party. The sauce can also be made ahead of time so that when you’re ready to cook, it takes no time at all!

Ingredients:

  • 7 oz lobster meat, thawed if frozen
  • 2 tablespoons olive oil
  • 1/4 teaspoon crushed red pepper flakes
  • 1 large onion, thinly sliced
  • 2 fennel bulbs, thinly sliced
  • 3 garlic cloves, crushed
  • 1/2 cup dry white wine
  • 1/4 cup heavy cream
  • the juice of one lemon
  • 12 oz container fettuccine, or other pasta of your choice
  • salt, to taste
  • 3/4 cup slivered almonds, lightly toasted
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/2 cup torn basil leaves

Continue reading Lobster Pasta in a Caramelized Fennel Sauce

Sheet Pan Balsamic Fish with Roasted Tomatoes

Seafood is a favorite weekday dinner of mine because it usually takes under 30 minutes to make a seafood dish. This particular recipe for Sheet Pan Balsamic Fish with Roasted Tomatoes has become a staple in our home because of the relatively easy clean up as well – most of the meal is made right in one sheet pan!

I like to serve this over rice or couscous to soak in all of the juices on the sheet pan. This makes 2 hearty servings, with plenty of the tomato mixture to enjoy!

Ingredients (serves 2, multiply as needed):

  • 16 oz cherry or grape tomatoes, halved
  • 2 large shallots, thinly sliced
  • 5 large garlic cloves, minced
  • 1/4 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 1/2 teaspoons salt, plus more to taste
  • 1 teaspoon black pepper, plus more to taste
  • 2 white fish fillets (such as cod or halibut)
  • the zest of 1 lemon
  • fresh basil, chopped, for garnish
  • 1 cup cooked rice or couscous

Continue reading Sheet Pan Balsamic Fish with Roasted Tomatoes

Salmon with Lemon Parsley Pesto

I originally started this blog as a way to learn to cook and to catalog recipes I enjoyed. So, recently, I have been revisiting recipes from early in my blogging journey and remaking them, like this recipe for Salmon with Lemon Parsley Pesto, served with orzo.

This recipe is a slight adaptation from a previous recipe I posted for Salmon Skewers with Lemon-Parsley Pesto.

Ingredients (served 2, multiply as needed):

  • 1 cup orzo
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 1/4 cup lightly packed fresh flat-leaf parsley leaves
  • 2 tablespoons fresh basil leaves
  • 2 tablespoons drained capers
  • the zest and juice from 1 lemon
  • 1 small garlic clove
  • 2 tablespoons extra virgin olive oil, divided
  • 2 (8-10 oz) salmon fillets
  • salt and pepper, to taste

Continue reading Salmon with Lemon Parsley Pesto

Herb Rice with Peas Prosciutto and Ricotta

Warmer weather is nearly here, and we can all use more recipes that won’t heat up the whole house. This recipe for Herb Rice with Peas Prosciutto and Ricotta is largely a no-cook recipe – you only have to make the rice!

Ideally, you can use day old rice so there is no stove use at all, but I personally have a hard time thinking a day ahead for a meal, so I wrote the recipe below to be made all in the same day. Feel free to make the rice the night before, refrigerate, and assemble everything the night you plan on having this for dinner for a quick and easy make ahead meal.

I adapted this recipe slightly from a New York Times Cooking recipe from Emily Nunn.

Ingredients:

  • 1 (10 oz) bag frozen peas
  • 1/2 cup olive oil
  • the zest and juice of 2 lemons
  • 1/4 teaspoon red pepper flakes
  • 1/2 a red onion, halved
  • 4 cups water
  • 2 cups white rice
  • salt, to taste
  • 1/2 cup lightly packed fresh basil
  • 1/2 cup lightly packed fresh mint
  • 1/4 cup lightly packed fresh parsley
  • ~5 fresh chives
  • 3-4 oz fresh ricotta
  • 18 slices prosciutto (omit to make vegetarian)
  • black pepper, to taste

Continue reading Herb Rice with Peas Prosciutto and Ricotta

Rigatoni Sausage Arrabbiata

If you follow my posts somewhat regularly, you know that pasta is a very important part of my life. In fact, it gets its own day each week. Every Sunday is pasta night in my house!

I tend to make big batches of Meatballs in Tomato Sauce so we always have some on hand in the freezer, but there are many a Sunday where I open my freezer only to realize I am completely sauce-less. So this recipe for Rigatoni Sausage Arrabbiata is perfect for the nights I want to whip up a quick pasta dinner in no time without sacrificing flavor!

I started making this recipe when I came across Wilmington-based Rockford Catering‘s Tomato Sauce, made by owner and Chef John Wigton. John grew up in Northern Delaware and received his Culinary Arts Degree from Delaware Technical Community College. He has worked in the hospitality business for 20+ years and established Rockford Catering in 2017. And his sauce is legit!

The chunky tomato sauce is flavored with onions, garlic, and basil, and is really great on its own heated up over pasta.

Rockford Catering also (obviously) provides catering services, like this tasty Valentine’s Day menu currently available. Even better, they deliver! The tomato sauce can be delivered (at no additional cost) anywhere within the state of Delaware and within a 45-minute radius of Wilmington or Rehoboth Beach. Order online here.

Rockford Catering’s sauce is vegetarian (they also sell a vegan version), so I decided to add in some hot Italian sausage from my local butcher to enhance the flavor. The result is this super easy Rigatoni Sausage Arrabbiata recipe!

Ingredients:

  • 1 (16 oz) box rigatoni
  • 1 teaspoon olive oil
  • 1 lb hot Italian sausage, removed from its casing (I love that Primal Supply sells it already out of the casing!)
  • 1/4 teaspoon crushed red pepper, or more to taste
  • 1 (32oz) jar tomato sauce, like Rockford Catering’s Tomato Sauce
  • fresh basil, for garnish

Continue reading Rigatoni Sausage Arrabbiata

Soup Joumou (Haitian Beef and Squash Soup)

Happy New Year! There are a bunch of traditional dishes around the world to help usher in a new year. In past years, I’ve shared a Black Eyed Peas Hash, Black Eyed Peas with Collard Greens, and a bunch of recipe for what to do with the leftover champagne (assuming you have any), like this Champagne Risotto Primavera and these Honey Citrus Champagne Cupcakes.

Some traditional dishes eaten on New Year’s Day have less to do with the new year and more to do with a country’s history. So this year, I’m sharing my adaptation of an Independence Stew from Haiti. Celebrated every January 1, Haiti proclaimed independence from French colonials on New Year’s Day 1804 following a 13 year revolution. Soup Joumou, a comforting stew traditionally made with beef, pumpkin, pasta, and a bunch of veggies and spices, has become a New Year’s Day dish to commemorate Haiti’s independence.

I adapted this recipe from Epicurious, scaling it down quite a bit and swapping butternut squash for the pumpkin because I couldn’t find any pumpkin that wasn’t already pureed.

 

Ingredients:

Marinade:

  • 1/2 small onion, coarsely chopped
  • 1 bell pepper (any color), coarsely chopped
  • 1 scallion, coarsely chopped
  • 1 garlic clove
  • 1/4 cup parsley leaves
  • 1 basil leaf
  • the juice of 1 lime
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon sweet paprika
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon ground red pepper

Remaining Ingredients:

  • 1/2 cup plus 1/2 tablespoon distilled white vinegar, divided
  • 1 pound stew beef cubes
  • 7 cups chicken or beef broth, divided
  • 2 beef bones
  • 1 pound butternut squash, cut into cubes
  • 2 medium russet potatoes (about 1 pound), finely chopped
  • 1 large carrot, sliced
  • 1/4 small green cabbage (about 1/2 pound), very thinly sliced
  • 1/2 small onion, sliced
  • 1 celery stalk, coarsely chopped
  • 1 leek, white and pale-green parts only, finely chopped
  • 1 small turnip, finely chopped
  • 1 teaspoon habanero chile hot sauce, or to taste
  • 1 cup uncooked rigatoni
  • 3 whole cloves
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1 parsley sprig (optional)
  • 1 thyme sprig (optional)
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter (omit to make dairy free)

Continue reading Soup Joumou (Haitian Beef and Squash Soup)

Homemade Bruschetta

Note: I was sent vinegar from Lindera Farms, including their Ramp Vinegar, in order to write this post. Opinions are mine alone.

Hands down, my favorite summer produce are tomatoes. Peak tomato season in the Philadelphia area begins just after July 4th and continues through mid-October, so it is the perfect time to share a recipe highlighting tomatoes like this Homemade Bruschetta!

Luckily, tomato season has coincided with the opportunity to try out a bunch of yummy vinegar from Lindera Farms, a small artisan vinegar producer in Virginia.

source: www.linderafarms.com

Lindera Farms takes locally and sustainably sources agricultural products and ferments them into wines which are then aged into vinegar. They have a wide selection of vinegars (nearly 30 types!) and pantry goods, including soy sauce, hot sauce, and syrups.

The ingredients from Lindera Farms are raised in a non-interventionist process, meaning they don’t introduce anything to the growing process. The process is subject to the whims of the environment completely; think Darwinian farming. The positives of this practice are that you get these stronger, more resilient, more flavorful fruits, herbs, and flowers with no carbon footprint or residual impact to the environment.

The results speak for themselves. The few vinegars I’ve sampled so far all have incredibly different flavors, acidity, and finish than what you can typically find in your supermarket. For example:

  • The Gardener Vinegar came about through Lindera Farms’ continued efforts to curb food waste. They collect organic summer vegetables from small local farms to make a complex and vegetal vinegar. The result is a very high acidic, savory vinegar with notes of cucumber, tomatoes, peppers and leeks. Lindera Farms suggests using it with salad greens, summer veggies, fish, or poultry, or even adding it to your favorite Bloody Mary recipe (I love this idea!)
  • Lindera Farms’ Apple Cider Vinegar is made with organic Virginian Heirloom Apples, and then is aged with applewood, adding a smooth, smoky finish. The Apple Cider Vinegar has a medium acidity, and medium-low sweetness, and can be used anywhere you’d use traditional apple cider vinegar, or just for probiotic consumption. (I used it in a pulled pork recipe, and it was fantastic)
  • I used the Ramp Vinegar in the recipe below. Ramps are a garlicky wild onion, and the ones in this vinegar are foraged in the woods of the Shenandoah valley. The result is a savory vinegar with notes of garlic, ramps, and onions with medium acidity. Lindera Farms suggests using it as a substitute anywhere you might use lemon and garlic in a dish. (I recently used it in my Italian Pasta Salad)

I have yet to tap into the other Lindera Farms vinegars, but I’m sure they are going to be just as delicious.

Traditional bruschetta uses balsamic vinegar, but I thought the garlic/onion flavors in Lindera Farms’ Ramp Vinegar would enhance the fresh flavors of the tomatoes and basil.

On to the recipe!

Ingredients (serves 4 as an appetizer):

  • 4 plum (roma) tomatoes, evenly diced
  • 1/4 cup fresh basil leaves, chopped, plus more for garnish
  • 2 garlic cloves, finely minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon Lindera Farms Ramp Vinegar
  • 1 teaspoon extra virgin olive oil
  • Italian bread, sliced and toasted for serving

Continue reading Homemade Bruschetta

Pan Fried Salmon with Brown Lentils, Cherry Tomatoes, and Basil

Note: I was sent a PDF copy of Beach House Dinners: Simple, Summer-Inspired Meals for Entertaining Year-Round by chef Lei Shishak in order to write this post. Opinions are mine alone.

I think we could all use a bit of escape right about now. So what better way to get in a beach-state-of-mind than through easy home cooking? I recently had the opportunity to page through Lei Shishak’s new cookbook: Beach House Dinners: Simple, Summer-Inspired Meals for Entertaining Year-Round, which is filled with over 80 recipes perfect for summer cooking.

Lei Shishak is the founder of Sugar Blossom Bake Shop in San Clemente, CA and the author of Beach House Baking, heralded by USA Today as one of the top 10 cookbooks of summer 2014, Beach House Brunch and Farm-to-Table Desserts. She is an established pastry chef who trained at the CIA in New York and has worked in restaurants in Sun Valley, Los Angeles and Orange County.

I’m not going to lie, quite a few recipes caught my eye — Coconut Shrimp, Creamy Thai Curry Quinoa, Pot Roast Tagine, Israeli Pearl Couscous — this cookbook is filled with awesome sounding recipes! I decided to highlight a beautifully simple but oh so flavorful salmon recipe to show off this cookbook.
I adjusted Lei’s original recipe of Pan Fried Salmon with Green Lentils for what I had on hand, so be sure to pop over to her blog or to pick up this cookbook to try the original version. Green Lentils have a slight peppery flavor to them, so I bet they would make this dish even more amazing!
Ingredients: (serves 4)
Lentils:
  • 3 cups chicken broth
  • 1 bay leaf
  • 1 cup brown lentils
  • 1/2 teaspoon salt
  • 4 tablespoons butter, unsalted (or margarine, to make dairy free)

Salmon:

  • 2 tablespoons olive oil
  • 4 (1/4 lb) salmon fillets
  • salt and pepper, to taste
  • 1 (10 oz) container cherry tomatoes, halved
  • 6 garlic cloves, minced
  • 1 cup packed fresh basil leaves, roughly chopped

Continue reading Pan Fried Salmon with Brown Lentils, Cherry Tomatoes, and Basil

Lemon Orzo with Crab and Herbs

NOTE: I received a copy of The Everything Mediterranean Instant Pot® Cookbook: 300 Recipes for Healthy Mediterranean Meals―Made in Minutes by Kelly Jaggers in order to write this post. Opinions are mine alone.

I am very much on the pressure cooker bandwagon. It’s awesome for tough cuts of meat, cooking beans, and other processes that can take forever, but my favorite use is speeding up recipes just enough to make them weeknight friendly!

I was recently sent The Everything Mediterranean Instant Pot® Cookbook: 300 Recipes for Healthy Mediterranean Meals―Made in Minutes by Kelly Jaggers, and after paging through it for a few minutes, I knew this would be a big hit in my kitchen. My husband and I are huge fans of Mediterranean-style food (if you haven’t noticed from my posts…) and the adaptation of these recipes for an Instant Pot means it hasn’t left my kitchen counter since I received it!

We don’t actively follow the Mediterranean Diet, but following it can help reduce reduce inflammation, avoid disease, and lose weight, making it popular for anyone looking to live a healthier lifestyle. The Everything Mediterranean Instant Pot Cookbook shows you how to recreate classic Mediterranean meals in under an hour using the much-loved multi-cooker, the Instant Pot. With more than 300 recipes for delicious meals, snacks, and even desserts, you’ll have everything you need to create healthy, fresh, and fast meals every day of the week!

As I mentioned, I’ve already made a few recipes in here, but I wanted to share these recipe for Lemon Orzo with Crab and Herbs, which I’ve slightly adapted from the original in the cookbook.

Ingredients (serves 2):

  • 2 tablespoons olive oil
  • 1 medium shallot, minced
  • 3 garlic cloves, minced
  • 1/4 fresh parsley, chopped, plus more for garnish
  • 2 tablespoons fresh basil, chopped, plus more for garnish
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 2 cups water (or chicken broth for more flavor)
  • 8 oz orzo
  • 8 oz jumbo lump crab meat
  • the juice and zest of 1 lemon
  • 1/4 cup grated Parmigiano-Reggiano cheese, plus more for garnish

Kitchen Tools Used:

Continue reading Lemon Orzo with Crab and Herbs

Sous Vide Herb Crusted Pork Tenderloin

I honestly don’t make pork tenderloin much. Unless I’ve slow cooked it, or wrapped it in bacon, I feel like it comes out pretty dry. Which makes it the perfect meat to make using a precision cooker! So since I’ve gotten a precision cooker, this recipe for Sous Vide Herb Crusted Pork Tenderloin has become a staple in my house.

Cooking the pork tenderloin sous vide keeps the meat juicy and tender. Plus, it infuses the meat with whatever herbs you add!

Ingredients:

  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  •  1- 1.5 lb pork tenderloin
  • optional:
    • 3 garlic cloves, smashed
    • 1 sprig fresh basil
    • 1 sprig fresh thyme
    • 1 sprig fresh rosemary
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 small shallot, finely chopped

Kitchen Tools Used:

Continue reading Sous Vide Herb Crusted Pork Tenderloin

Basil Anchovy Pesto

One of my favorite cookbooks right now is Run Fast. Cook Fast. Eat Slow by Shalane Flanagan and Elyse Kopecky. If you haven’t heard of it, be sure to check it out. It’s filled with awesome recipes geared toward athletes, so I reference it all the time to make quick meals for my runner husband on weeknights.

A favorite recipe of ours from the cookbook is Pesto Pasta with Sardines, which got me thinking about anchovies, and how awesome they would be incorporated into classic pesto for an added boost of omega-3s, vitamin A, protein, iron, and a whole bunch more (those little guys really pack a nutritional punch!)

 

This pesto is freezable so it’s perfect as a make ahead condiment for super busy nights. It’s also super quick to make!

Ingredients (makes 1 pint):

  • 1 cup extra-virgin olive oil, plus more for storing
  • the juice and zest of two lemons
  • 1 (2 oz can) anchovy fillets
  • 4 cups packed basil leaves
  • 12 oz grated Parmigiano-Reggiano cheese
  • 1 cup unsalted roasted cashews
  • 4 garlic cloves

Continue reading Basil Anchovy Pesto

Smoked Chicken Riggies

Chicken Riggies is a pasta dish native to Utica, NY consisting of chicken, peppers, and rigatoni in a spicy tomato-cream sauce. So why exactly is a Philadelphia-based blog posting a version of Smoked Chicken Riggies?

I had my first taste of this dish while visiting Utica earlier this year and loved how comforting the dish is!

A few months prior, I also had the opportunity to try some dishes from Cry Baby Pasta, an Italian restaurant that recently opened in Queen Village. Since then, I’ve been back for dinner as well, the food it awesome!

Source: Drew Callaghan

The restaurant, owed by restaurateurs Bridget Foy and Paul Rodriguez, offers a casual and warm atmosphere with a menu focusing on Italian fare prepared by husband-and-wife team chefs David Gilberg and Carla Concalves. (Gilberg and Concalves’ previous restaurant Koo Zee Doo was one of my absolute favorite restaurants in Philadelphia!)

Source: Society Hill Farms

The menu’s Italian fare is a mixture of traditional Italian dishes along with influences from Gilberg’s upbringing in Rochester, NY. Favorite items of mine include the meatballs with tomato and smoked ricotta, Bainbridge greens (Gilberg’s twist on Utica greens), the grilled sardine brochette, and, of course, the Rigatoni with vodka sauce, pancetta, smoked chicken and cherry peppers– an elevated version of Chicken Riggies.

Source: Kory Aversa

My version, Smoked Chicken Riggies, is an at-home version of Cry Baby Pasta’s dish. Chicken Riggies (especially when using smoked chicken sausage and pancetta) has a ton of flavor and comes together in no time, perfect for weeknight meals!

Ingredients:

  • 1 (12 oz) package fully cooked smoked chicken sausage (can substitute in shredded rotisserie chicken)
  • 1 (16 oz) box rigatoni
  • 1 tablespoon olive oil
  • 4 oz diced pancetta
  • 2 shallots, minced
  • 1 bell pepper, chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon red pepper flakes (or more, if you like it spicy)
  • 1/2 cup vodka (can substitute in chicken broth)
  • 1 (28 oz) can crushed tomatoes
  • salt, to taste
  • 1 cup heavy cream
  • 1/2 cup grated parmesan cheese, plus more for garnish
  • 2 tablespoons fresh basil, chopped, plus more for garnish

Continue reading Smoked Chicken Riggies

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