Tag Archives: Pasta

Spaghetti with shell beans and bread crumbs; tomato-basil bruschetta – 3 October 2018

This worked out well. We had planned for D to use the cooked shell beans (the ones in narrow, whitish/cream skins) for a pasta. Then I remembered I’d actually be home just before dinner, as I was attending the Hitchcock … Continue reading

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Spaghetti in oyster mushroom cream sauce – again; pear salad – 23 September 2018

When we had this on the 21st, D used the “stems” of the very delicate, white oyster mushrooms, and they turned out to be rather tough, such that they interrupted the experience of the pasta. He decided to buy more … Continue reading

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Spaghetti with oyster mushrooms in cream sauce; salad with tomatoes – 21 September 2018

When D asked for mushrooms the other day, and I texted him a list of promising ones at the Bowl, he said Oyster or eryngii. I bought a lot of oysters b/c they looked really wonderful. Very clean and fresh … Continue reading

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Spaghetti alla Puttanesca; bruschette with tomatoes and basil, cranberry beans – 23 August 2018

We had decided to make bruschetta with the last of the cranberry beans, and moved a pizza back by a day since there was that nice Acme Italian that we kept out for lunch. Decided to add in bruschetta with … Continue reading

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Spaghetti with cranberry beans and turnip greens; stuffed figs – 22 August 2018

D wanted to use some of the rest of the cooked cranberry beans in a pasta. On Tuesday, (yesterday) he had thought to look for something else to add to the dish that inspired him, but he got to looking … Continue reading

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Maltagliati with chives and bacon; salad – 24 July 2018

For the two of us for dinner, we need something like 2/3 of a recipe of Paul Bertolli’s pasta dough – which is irreducible b/c it has one egg – so I dry the remainder in some useful form. When … Continue reading

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Fresh pappardelle with sausage and chicory; zucchini – 22 July 2018

D invented this, after a dish I cook with some low frequency, radicchio with bacon/pancetta, the original from Saveur. It mostly worked really well; the only exception is that we misguessed how to cook the chicory, and it was too … Continue reading

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Fettucine with fresh tomato sauce and chevre; avocado and olive salad – 21 July 2018

What a great Saturday – relaxing, though full, b/c we did everything in a relaxed way. Started with a bike trip to Cheese Board for Parmaggiano Reggiano and a City Bread loaf, then to Missing Link for a new pump, … Continue reading

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Pappardelle with radicchio and bacon; four-lettuce salad – 9 July 2018

We had a little bit of radicchio to use up – about 2.3 oz, as it turns out, in good shape, all usable but the core – so I decided this pasta would be a good use for it. Amazing … Continue reading

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Spaghetti with mushrooms, pine nuts, parsley, and pecorino; super-vegetabley salad – 9 June 2018

We can’t remember what was the third (F,S,S) dinner we thought up to have over this weekend (till it is safe to return to the Bowl on Monday). But this was one of them – scheduled for Friday until D … Continue reading

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Fettucine with mushrooms and pea pods – 7 June 2018

I think I’ve got this recipe for two down, finally. Probably… For two people, one of whom (that would be D) likes large pasta servings (2 oz dried = 1 serving), I use 5 oz dry fettucine. These measurements should … Continue reading

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Spaghetti and tomato sauce with mushrooms and sausage; filet beans – 6 June 2018

We had perhaps 2/3 of a can of diced tomatoes left from D’s puttanesca back on the 30th. I volunteered to use it up in this punted pasta. I just cooked onions and probably garlic (writing on the 11th), then … Continue reading

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Spaghetti with filet beans and tapenade – 4 June 2018

This is one of D’s favorite things to make – it’s from Chez Panisse Pasta, Pizza, and Calzone. Steam the beans one minute, make the tapenade (garlic + salt -> paste, olive oil, olives, anchovies, cognac). Serve the cooked spaghetti … Continue reading

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Casarecce with boudin and porcini in cream sauce; filet beans – 1 June 2018

I gave D two proposals to use up the heavy cream I bought for last night’s dinner – salmon in cream with tarragon, or this pasta, which, obviously, he chose. It used only half the cream, but I won’t have … Continue reading

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Spaghetti with cannellini, onions, sundried tomatoes and parsley – 2 April 2018

Oh Argh. Writing this [finally (and ironically) in the time I have to spare b/c the internet is down and we don’t have extra minutes to spare on the cell phone data plan] on the 16th, and I remember this … Continue reading

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Penne with Molinari pepperoni, arugula, and sundried tomatoes; cold veggies – 19 February 2018

This was a delicious pasta – a takeoff on this one from Epicurious, a favorite of R&E’s, but changed a bit due to ingredients on hand plus a whim or two. Also, this is written for two servings, not 8. … Continue reading

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Spaghetti with two kinds of mushrooms; tall choi sum – 4 February 2018

We planned this dinner – by going to the Bowl and looking at mushrooms and choosing two – to go with a wine we were tasting from The Wine Mine. It was pricey, but we bought a bottle from the … Continue reading

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Fettucine with grilled radicchio and endive, toasted walnuts, and Roquefort – 28 January 2018

[Filling in missing entries on 8 Feb] This was a kick. D flying home and had a wine tasting with his lunch at Vino Volo, trying the “value reds” this time. He really enjoyed the Mencia and texted me about … Continue reading

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Fettucine with pea pods and mushrooms – 24 January 2018

This is the original-size recipe from Georgeanne Brennan’s Potager, with my quantities. Originals in [ ]s. I scaled it down for 4 oz fettucine (for one) tonight, but it should have been even smaller. Try 5 oz for two when … Continue reading

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Linguine with pancetta-mushroom cream sauce; Romano beans – 21 January 2018

This is a dish from the Contra Costa times [pretty sure] on Wednesday the 24th of July, 1996! I can’t find the article on the web, which I guess, given the date, is not surprising. The dish won the top … Continue reading

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Spaghetti with a creamy gorgonzola sauce; kale – 17 January 2018

We have about 1 1/2 cups of heavy (whipping) cream left after apparently overbuying for Es unbirthday dinner on the 14th. R&E took half of about 3 cups and we have the rest. So, what to do with it? Came … Continue reading

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Spaghetti with three kinds of mushrooms; sauteed pea pods – 8 January 2018

D cooked a perfectly delicious pasta tonight – made it up on the spot. Or actually, he probably thought out bits and pieces previously… He cut up three large white mushrooms into rather thick chunks, and also used the extra … Continue reading

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Spaghetti with leftover capon bits; Brussels sprouts – 30 December 2017

D cooked an excellent pasta, using up some/most of the small bits of capon that E removed from the carcass after our Christmas feast. He started by cooking some red onion, then celery slices, in olive oil and Mystery Grease … Continue reading

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Pesto with the last of the basil; fruit salad – 15 November 2017

Home again, and eating up what needs to be eaten. First, it’s past the time our basil should have been killed by the weather, so we decided to pull all the plants (one bin, a mature set of stems sold … Continue reading

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Extra fresh pasta from last night with enhanced tomato sauce; roasted asparagus with feta – 2 November 2017

How the heck did it get to be November already? Anyway, as with a couple of previous instances, I used 2/3 of the fresh pasta dough last night for ravioli, and cut the rest into fettucine, which I let dry … Continue reading

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