Baked potatoes are not hard to make, but they take a bit of planning since they take about 45-60 minutes to cook. It’s always a good idea to make some extras so you have them for hash browns or soup!
This is a fast and super flexible dish that works with almost any kind of sausage and almost any kind of short pasta. My favorite sausages for this dish are kielbasa, bockwurst, brats, or Italian sausages. For the pasta, I've had great results using farfalle, rigatoni, penne, cavatappi and campanelle pasta!
- 4 Sausages (use your favorite kind) sliced crosswise
- 2 tbsp olive oil extra virgin
- 1 onion diced
- 4 cloves garlic minced
- 12 crimini mushrooms sliced
- 1 fresh tomato (large) seeded & diced
- 1 lb dry pasta (use your favorite kind)
- 1/2 cup chicken stock or white wine
- 2 tbsp butter
- 1/4 cup parmesan cheese grated
- salt and pepper to taste
- 1 handful fresh spinach
- 4 fresh scallions (green onions) chopped
- 4 fresh basil leaves chopped
- 1 tbsp parsley coarsely chopped
Start the pasta water boiling, and cook the pasta per the package's instructions. Drain and let sit in colander once cooked. Reserve about 1/2 cup of the pasta water.
In a large pan, fry the sausage pieces in olive oil until they are lightly browned. Remove from the pan and set aside.
Add the onion, garlic and mushrooms to the hot pan and cook until softened, or about 5 minutes.
Add the tomatoes to the pan with the onion, garlic & mushrooms. Cook for 1 minute and then add the chicken stock/white wine.
Add the cooked pasta and the browned sausage to the pan, along with the reserved pasta water. Add salt, pepper and the parmesan cheese and stir well, until the cheese is melted and the ingredients well combined.
Finally, fold in the butter and optional fresh herbs just before serving.
My Mom used to make these thin, crepe-like pancakes when we were kids and we would scarf a dozen or more each. That kept HER busy and us kids happy. In those days, our favorite fillings were different types of jams – apricot, raspberry, strawberry – whatever was on hand. Then, we’d drizzle them with maple syrup. Although my Dad was more a Karo syrup kind of guy.
Now, decades later, I still use exactly the same recipe for the pancakes, but I prefer fruit fillings – bananas, peaches, or berries. And I still drizzle ’em with maple syrup!
This is an amazing and exotic soup that is perfect during the fall and winter!
Don't let the name fool you - this is a fabulous "mid-west" cold weather soup! I came across the core of this recipe in a magazine somewhere a few years back and have tweaked it around a bit since then. It's easy to make and combines some unusual flavors to make a soup that is exotic, yet comforting.
- 1 tbsp butter or olive oil
- 1 stalk celery, chopped
- 1 onion chopped
- 2 cloves garlic chopped
- 1 tsp kosher salt
- 1 tsp ginger freshly grated
- 1 tsp curry powder
- 1 tsp garam masala
- 1/2 tsp ground cumin
- 4 cups chicken or vegetable stock
- 1 cup pumpkin puree unsweetened (from a can works great)
- 1 apple peeled, cored and sliced
- 1 cup coconut milk unsweetened
- 1/2 tsp black pepper
- salt to taste
This recipe makes a great vegan soup simply by using vegetable stock or water in place of chicken stock, and of course, don't use any butter or cream!
Don’t miss this namesake restaurant by Iron Chef Marc Forgione in Tribeca. And definitely do NOT miss the Apple Pie Souffle! It is the single best dessert on the planet earth.
It was a cold and dark and stormy night in the West Village. But not at Mas, where it was warm, light and calm! Here’s a restaurant that’s a great choice for a romantic night out. Review of Mas (means farmhouse in French), Greenwich Village, […]