Traditionally, cooking en papillote means using parchment paper. Not the kind you write on, so don’t go looking for it at your office supply or card store. It’s baking/cooking paper that is treated with a bit of nonstick magic and it has countless uses in the kitchen. Sure I use it to line cake pans and cookie sheets and wrap things like sandwiches, but in a pinch I also use it like a funnel for dry ingredients or a nonstick surface to roll out doughs. It’s pretty freaking versatile. I prefer the precut sheets that King Arthur Flour sells and I find that the 100 count really is a Best Buy. The $19.95 that I just spent to restock my supply will get me a year, maybe a year and a half, or parchment perfection. Continue reading “En Papillote”
I love a bargain. And what’s better than a Two for One special? How about a Two-Fer that doesn’t cost a cent? Even the tightest-wad out there will agree that you can’t beat a price like that. Continue reading “Two-Fer”
Superfast, that’s what Cooking Light called this dish. When I think of superfast, what comes to mind is the Concorde flying from New York to London in a little over three hours, or test planes going so fast that they cause a sonic boom. Continue reading “Superfast”
This is another one of those Cooking Light recipes that’s been hanging around for years waiting for its moment in the spotlight. Now that it has made its debut, the reviews are in.
“Strong performance in the role of quick weeknight dish” says Wendi. In the time it took to boil water and cook the pasta, the sauce was done. We did go off script and use jarred roasted red peppers instead of roasting peppers in the The Mistah says, “Effective use of the supporting cast.” This is almost a one pot recipe. Most of the action takes place in the blender making for easy clean up.
I see lots of potential in this dish and think it is destined to return for future appearances.
Roasted Pepper and Goat Cheese Pasta
- 3 large red bell peppers (about 1 1/2 pounds)
- 5 teaspoons olive oil, divided
- 2 garlic cloves, minced
- 1/2 cup chicken broth
- 2 tablespoons lemon juice
- 2 teaspoons sugar
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon crushed red pepper flakes
- 1/4 cup chopped fresh basil
- 4 cups hot cooked bow tie pasta (8 ounces uncooked, I used whole grain ziti to make this SB friendly)
- 1/2 cup (2 ounces) crumbled goat cheese
Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin side up, on a foil lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Place peppers in a zip top plastic bag and seal. Let stand 20 minutes. Peel and place peppers in a blender.
Heat 2 teaspoons oil in a small skillet over medium heat. Add garlic and saute 1 minute. Remove from heat and let stand 5 minutes. Add garlic mixture, remaining 1 tablespoon oil, broth, and next five ingredients (through red pepper flakes) to blender with peppers; process until smooth. Combine bell pepper mixture and basil with pasta. Sprinkle with cheese.
I can’t decide if I like this recipe or not. Maybe it needs a different cheese because the smoked Gouda seemed to overwhelm everthing else. Other than a cheese substitution, would you make any other changes?
Ziti Baked with Spinach, Tomatoes, and Smoked Gouda
Cooking Light Pasta
- 8 ounces uncooked ziti
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup chopped yellow bell pepper
- 3 cloves garlic, minced
- 14.5 ounces canned diced tomatoes with basil, garlic, and oregano, with juices
- 10 ounces canned Italian seasoned diced tomatoes, with juices
- 4 cups baby spinach
- 1 1/4 cups (5 ounces) shredded smoked Gouda, divided
Heat oven to 375 degrees. Cook pasta according to package directions. Drain well.
Heat oil in a dutch oven over medium-high heat. Add onion and pepper and cook for 5 minutes. Add garlic and saute 2 minutes or until onion is tender. Stir in tomatoes and bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally.
Add spinach to pan and cook 30 seconds or until spinach wilts, stirring frequently. Remove from heat.
Add pasta and 3/4 cup cheese to tomato mixture. Toss well to combine.
Spoon pasta mixture in 5 individual, or 1 large, casserole dish lightly coated with cooking spray. Sprinkle evenly with 1/2 cup cheese.
Bake for 15 minutes or until cheese melts and begins to brown.
I’ve been making an effort to go through my old recipes, the ones that I’ve already tried out and decided are keepers, and post them. My goal is to turn my home files into a printed record of what you see here at BAH. Today’s tidbit is from the pages of Cooking Light.
Sauteed Tilapia with Lemon Peppercorn Pan Sauce
BAH Note: I didn’t have Tilapia on hand that last time I made this so I used Orange Roughy. Any firm, white fish would probably work. Just make sure that it’s a thin fillet. I find that the pan sauce is a little piquant even with rinsing the capers, which I used instead of brined peppercorns. When you add the butter into the pan sauce, remember that even softened solids going into liquids will cause a splash. I didn’t, and ended up with sauce everywhere.
- 3/4 cup chicken broth (I like the low sodium version)
- 1/4 cup fresh lemon juice
- 1 1/2 teaspoons drained, brine packed green peppercorns, lightly crushed (I used rinsed capers)
- 3 teaspoons butter, divided
- 1 teaspoon vegetable oil
- 2 Tilapia fillets (I used Orange Roughy)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup all purpose flour
Combine broth, lemon juice, and peppercorns (or capers) in a small bowl.
Melt 1 teaspoon butter with vegetable oil in a large nonstick skillet over low heat. While butter melts, sprinkle fish with salt and pepper. Place the flour in a shallow dish. Dredge fillets in flour and shake off excess.
Increase heat to medium-high until butter begins to turn golden brown. Add fillets to pan and cook for 3 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from the pan and cover to keep warm.
Add broth mixture to pan, scraping up any loosen browned bits. Bring to a boil cook about 3 minutes or until reduced to 1/2 cup. Remove from heat and stir in last 2 teaspoons butter with a whisk.
Spoon sauce over fillets and garnish with lemon wedges, if desired.