Baked Ziti

from Cooks Illustrated


NOTE: The test kitchen prefers heavy cream, but whole milk can be substituted by increasing the cornstarch to 2 teaspoons and increasing the cooking time in step 3 by 1 to 2 minutes. Either whole-milk or part-skim mozzarella can be used, but avoid preshredded cheese, as it does not melt well. Do not use nonfat cottage cheese, it will break down when baked.

1 pound whole-milk or 1 percent cottage cheese
2 large eggs, lightly beaten
3 ounces Parmesan cheese, grated (about 1 1/2 cups)
Salt
1 pound ziti or other short, tubular pasta
2 tablespoons extra-virgin olive oil
5 garlic cloves, minced
1 (28-ounce) can tomato sauce
1 (14.5-ounce) can diced tomatoes
1 teaspoon dried oregano
1/2 cup plus 2 tablespoons chopped fresh basil
1 teaspoon sugar
Pepper
3/4 teaspoon cornstarch
1 cup heavy cream
8 ounces low-moisture mozzarella cheese, cut into 1/4-inch pieces (about 1 1/2 cups)

(1) Adjust an oven rack to the middle position and heat the oven to 350 degrees. Whisk the cottage cheese, eggs and 1 cup of the Parmesan cheese together in a medium bowl; set aside. Bring 4 quarts water to a boil in a large Dutch oven over high heat. Stir in 1 tablespoon salt and the pasta; cook, stirring often, 5 to 7 minutes. Drain the pasta and leave it in the colander (do not wash the pot).

(2) Meanwhile, heat the oil and garlic in a 12-inch skillet over medium heat until the garlic is fragrant but not brown, about 2 minutes. Stir in the tomato sauce, diced tomatoes, and oregano and simmer until thickened, about 10 minutes. Off the heat, stir in 1/2 cup of the basil and the sugar, then season with salt and pepper to taste.

(3) Stir the cornstarch into the cream in a small bowl; transfer the mixture to the now-empty pot set over medium heat. Bring to a simmer and cook until thickened, 3 to 4 minutes. Remove the pot from the heat and add the cottage cheese mixture, 1 cup of the tomato/oregano/basil/sugar sauce, and 3/4 cup of the mozzarella, then stir to combine. Add the pasta and stir to coat throughly with sauce.

(4) Transfer the pasta mixture to a 13 by 9-inch baking dish and spread the remaining tomato/oregano/basil/sugar sauce evenly over the pasta. Sprinkle the remaining 3/4 cup mozzarella and the remaining 1/2 cup Parmesan cheese over the top. Cover the baking dish tightly with aluminum foil and bake for 30 minutes.

(5) Remove the foil and continue to cook until the cheese is bubbling and beginning to brown, about 30 minutes longer. Let cool for 20 minutes. Sprinkle with the remaining 2 tablespoons basil and serve.

Penne with Vodka Sauce/Simple Tomato Sauce (Giada De Laurentiis)

Ingredients

• 1 quart Simple Tomato Sauce, recipe follows, blended until smooth
• 1 cup vodka
• 1/2 cup heavy cream, at room temperature
• 1/2 cup grated Parmesan
• 1 pound penne

Directions

Simmer the tomato sauce and vodka in a heavy large skillet over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes. Stir the cream into the tomato and vodka sauce. Simmer over low heat until the sauce is heated through. Stir in the Parmesan cheese until melted and well blended.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain the pasta and transfer it to the pan with the sauce, and toss to coat.

Simple Tomato Sauce:

1/2 cup extra-virgin olive oil

1 small onion, chopped

2 cloves garlic, chopped

1 stalk celery, chopped

1 carrot, chopped

2 (32-ounce) cans crushed tomatoes

4 to 6 basil leaves

2 dried bay leaves

Salt and freshly ground black pepper

4 tablespoons unsalted butter

In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.

Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.

Yield: 6 cups

Lasagne con le Verdure ~ Vegetable Lasagna

1 pound carrots, peeled, washed, and cut into 1/4 inch disks
6 TBS butter, plus additional butter for greasing the lasagna pan
6 garlic cloves, peeled and cut in half
salt
1 pound zucchini, soaked, washed and trimmed and sliced into 1/4 inch disks (see below for soaking info)
1 pound broccoli
Oven Bake lasagna noodles

For the Béchamel:
3 cups milk
5 TBS butter
4 1/2 TBS flour
pinch of salt

1/8 tsp grated nutmeg
1 3/4 cup freshly grated parmigiano-reggiano


* After slicing the zucchini place it in a colander over a bowl and sprinkle with 2 TBS of fine salt. Mix well and allow to stand for at least 30 minutes to give it time to throw off as much liquid as possible. Pat dry with paper towels.

Choose a skillet that can subsequently accommodate the carrots loosely. Put in 1 1/2 TBS of the butter, 2 of the garlic cloves and turn on the heat to medium. When the garlic becomes colored light brown and remove from the pan.
Add the carrots and 3 TBS of water. Cook the carrots stirring from time to time, until they are tender, but firm, somewhat shrunken, and a light brown color.Do not let them break up. When done, add salt and transfer to a small mixture bowl.

In a clean skillet large enough to accommodate the zucchini loosely, put in 1 1/2 TBS of the butter and 2 more cloves of garlic. Turn on the heat to medium. When the garlic becomes colored a light brown remove it from the pan. Add the sliced zucchini and cook them as you did the carrots. When they have shrunk, becoming colored a light brown, and are tender but firm, add salt stir, then transfer them from the pan to a small mixing bowl.

Wash the broccoli in cold water then peel away the hard green skin from the stems. Bring a pot of water to a boil, add salt then drop in the broccoli. Cook until nearly tender, but still firm. Drain as soon as it is cool enough to handle cut into 1/2 inch pieces.

Put 2 TBS of the butter and the remaining 2 cloves garlic in a clean skillet and turn the heat to medium. When the garlic becomes colored a light brown remove it. Put in the broccoli pieces and cook, turning them frequently, until they are tender but not mushy. Transfer them from the pan into a third mixing bowl.

Make the béchamel sauce. When done mix into it the grated nutmeg and 1 cup of the grated cheese. Set aside 1/2 cup of the béchamel and divide the rest into 3 equal parts. ( I doubled the sauce). Into each of the 3 bowls containing the cooked vegetables mix 1 of the 3 portions of béchamel. Taste and correct seasonings

Smear the bottom of the pan generously with butter. Spread 2 TBS béchamel over the bottom of the buttered pan. Line the bottom with a layer of noodles, fitting them edge to edge. (Do not over lap).

Turn oven to 400 degrees.
Spread half the zucchini and béchamel mixture over the pasta. If doesn't matter if there is enough to cover the pasta completely as long as any gaps are filmed lightly with béchamel. Sprinkle some grated cheese evenly over this layer.

Cover the zucchini with a layer of pasta, always edge to edge with out over laps.

Spread half the carrot mixture and béchamel mixture over the pasta in the same manner you spread the zucchini topping with a layer of grated cheese, and covering with a layer of pasta. Continue in the same manner with the broccoli and then repeat the above operations until you have used all the vegetables. Top with a layer of pasta and spread remaining béchamel sauce. Top with cheese. Dot with remaining tablespoons of butter. Place the pan in the uppermost part of the oven and bake 15 to 20 minutes until a light golden crust forms on top. Allow to settle for 10 minutes before serving.

Freezer method: Make up until the baking part and cover with foil. Freeze. Thaw in fridge for 24 hours cook 45 minutes to an hour until golden. You may need to cover with foil.

( I confess when I make this for my family I mash the garlic and leave it in:)

Black Bean Soup

Simmer:

4 cans black beans, rinsed, drained (15 ounces each)

6 cups chicken broth

1 bay leaf

Puree:

Half the beans and broth

Saute in 2 tablespoons olive oil:

1 cup white onion, diced

2 tablespoons garlic, minced

1 tablespoon paprika

1 1/2 teaspoons cumin

1 1/2 teaspoons dried oregano

1 teaspoon ground coriander

1/2 teaspoon cayenne

Pinch each of sugar and salt

Deglaze with; Add:

1 tablespoon red wine vinegar

1 can diced tomatoes in juice (15 ounces)

Serve with:

pico de gallo

Simmer beans and broth in a large pot over medium heat for 20 to 30 minutes. Remove bay leaf and half of the broth mixture.

Puree remaining bean mixture in the pot with a hand-held stick blender or in a food processor until smooth. Return reserved beans to the pot; keep warm over low heat.

Saute onion, garlic, and seasonings in oil in a non-stick skillet until soft, about 5 minutes.

Deglaze pan with vinegar, then add tomatoes and their juice. Simmer to reduce slightly, then mash tomatoes lightly. Add to soup and cook another 5 minutes.

Vegetarian Lasagna

12 no-bake lasagna noodles

2 tbls olive oil

3 medium carrots, finely chopped

1 medium zucchini, finely chopped

4 cloves garlic, minced; separated

1 (8oz) pkg mushrooms, sliced

2 (6oz) pkg baby spinach

2 tbls fresh basil, snipped

1 egg, beaten

1 (15oz) container ricotta cheese

1/3 cup finely shredded Parmesan cheese

1/2 tsp salt

1/4 tsp pepper

2 (28oz) jars tomato-basil spaghetti sauce

2 cups shredded Mozzarella & Provolone cheese blend

In large skillet, heat 1 tbls oil over medium-high heat. Add carrot, zucchini, and half the garlic. Cook and stir about 5 minutes until crisp-tender. Transfer veggies to a bowl. Add the remaining olive oil to same skillet and heat over medium-high heat. Add mushrooms and remaining garlic. Cook and stir about 5 minutes until tender. Gradually add spinach. Cook and stir another 1-2 minutes until spinach is wilted. Add to carrot-zucchini mixture; stir in basil. Set aside. In separate bowl, combine egg, ricotta, Parmesan, salt, and pepper. Set aside. Preheat oven to 375. In 9x13 pan, spread 1/2 cup of pasta sauce to coat bottom of dish. Arrange 4 noodles over sauce. Top with half of veggie mixture. Spoon half of ricotta mixture over veggie mixture. Top with 1 cup of pasta sauce and then 1 cup of Mozzarella-Provolone cheese. Repeat layer another time. Finish off with remaining noodles and pasta sauce. Sprinkle with extra grated Parmesan if desired.

To freeze: Assemble as directed, using a 9x13 pan or (2) 8x8 pans. Cover unbaked lasagna with foil and freeze.

To serve: Thaw 24 hours in fridge. Bake, covered, for 1 hour. Uncover, top with grated Parmesan (if desired), and bake another 15 minutes. Let sit for 10-15 minutes.

Butternut Squash Soup

3 tablespoons canola oil
2 tablespoons balsamic vinegar
2 butternut squashes, about 3 lbs total weight, halved lengthwise and seeded
(I used a combination ratio of 2/3 butternut, 1/3 sweet dumpling squash)
1 large Granny Smith apple or Anjou or Bosc pear, peeled, halved and cored
2 yellow onions, quartered
6 cups chicken stock or reduced-sodium chicken broth
¼ tsp freshly grated nutmeg
Salt and freshly ground pepper
½ cup half-and-half or ½ cup plain yogurt
1 tablespoon unsalted butter
¼ cup chopped fresh sage

Preheat the oven to 450 degrees. Line a rimmed baking sheet with aluminum foil.

In a small bowl, stir together the oil and vinegar. Brush the cut sides of the squash, the apple halves and the onions with the oil mixture. Place the squash and apple halves, cut side-down, and the onions on the prepared baking sheet. Bake, turning the fruit and vegetables twice, until tender and lightly browned, about 30 minutes for the apple and 45 -50 minutes for the vegetables. Transfer to a cutting board and let cool. Scoop out the flesh from the squash halves, discarding the peel. Coarsely chop the apple and onions.

Transfer the squash flesh, onions, and apple to a large saucepan and add the stock and nutmeg. Bring to a boil over medium-high heat and then reduce the heat to medium. Simmer until very tender, about 20 minutes. Remove from the heat and let cool. In a blender, puree the soup in batches until smooth (or use a hand blender in the pan as I did). Return the soup to the pan, stir in the half-and-half, season to taste with salt and pepper, and heat through over medium heat. (The soup can be prepared up to 2 days in advance and stored, tightly covered, in the refrigerator).

Just before serving, melt the butter in a small frying pan over medium heat. Add the sage and sauté until the butter browns lightly and the sage is crisp. Ladle the soup into warmed bowls and garnish with the sage butter.

Serves 8-10

Freezer method:

Prepare as directed and freeze flat in gallon freezer bag. When ready to use, thaw completely, either 24+ hrs in refrigerator or in pan of cool water. Poor thawed soup into saucepan and warm over low heat. Once warmed, prepare the sage butter and serve as directed.

Williams-Sonoma Thanksgiving Entertaining

Black Bean Enchiladas

1 teaspoon finely minced fresh jalapeno pepper

3 cans black beans (15 oz. each), drained and rinsed

1 cup shredded cheddar cheese

1 tablespoon dried parsley

1/2 teaspoon dried oregano

1/2 teaspoon ground black pepper

1/3 to 1/2 of a 7 oz. can of tomato sauce

1 tablespoon chili powder

1/3 cup finely chopped green bell pepper

1 clove garlic, minced

12 flour tortillas

Enchilada sauce (recipe follows)

3/4 cup shredded cheddar cheese

Combine black beans, jalapeno pepper, cheddar cheese, parsley, oregano and black pepper. Slightly mash the beans as you are combining the ingredients. Heat until cheese melts. Stir in tomato sauce, chili powder, green pepper and garlic. Stir until ingredients are well combined.

To bake immediately: Arrange in a 9x13 baking dish (if you have extra mixture left over, distribute it evenly over the enchiladas.) Cover with enchilada sauce and 3/4 cup shredded cheddar cheese. Bake at 350 degrees for 30 to 40 minutes.

To freeze: Roll even amounts of the mixture into the tortillas. Individually wrap each enchilada in heavy duty aluminum foil and place in a gallon-sized plastic freezer bag.

On cooking day: Remove from freezer. Unwrap enchiladas and place in baking dish. Pour enchilada sauce over all; top with 3/4 cup shredded cheddar cheese. Bake 45 to 60 minutes at 350 degrees. No need to defrost.

Enchilada Sauce

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon minced onion

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

2 1/2 teaspoons chili powder

1/8 teaspoon ground black pepper

1/8 teaspoon salt

1/4 teaspoon ground cumin

1 teaspoon dried parsley

1/4 cup salsa

1 (7 oz.) can tomato sauce

1 1/2 cups water

Heat oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.

Mix together and then stir in the water. Bring to a boil, reduce heat to low, and simmer for 15 to 20 minutes.

Lasagna al Pesto

Recipe from The Enchanted Broccoli Forest by Mollie Katzen

40 minutes to prepare 

50 minutes to bake

About 16 lasagna noodles

1 pound fresh (or 2 10-oz. packages frozen chopped spinach)

2 pounds (4 cups) ricotta cheese

1 cup pesto

2 to 4 cloves garlic, minced (depending upon how much garlic is in the pesto)

1/2 teaspoon salt

Fresh black pepper to taste

3/4 cup grated Parmesan cheese

1 pound mozzarella cheese grated

Preheat oven to 350 degrees. 

Cook noodles 4 to 5 minutes (they will be undercooked). Wash and chop spinach or thaw and drain frozen spinach. Place ricotta in a large bowl. Stir in the spinach, pesto, garlic, salt, black pepper, and Parmesan cheese.

To assemble: beginning with noodles, layer noodles, filling, mozzarella; repeat. Finish with spinach mixture and mozzarella. Bake for 50 minutes. If the top browns too quickly, cover with foil.

To Freeze: Once the assembly is finished, wrap in heavy duty aluminum foil and place inside a gallon-sized ziploc freezer bag. Freeze.

Frozen Preparation: Defrost lasagna in refrigerator. Unwrap. Place on a baking sheet in the middle of a preheated 350 degree oven. Bake for 50 minutes or until filling is hot. If the top browns too quickly, cover with foil.