Ingredients- 1 onion (grated)
- 3 cloves garlic
- ½ cup parsley
- ½ cup Parmesan
- ½ cup breadcrumbs
- 1 egg
- 2 tbsp ketchup
- pinch red pepper flakes
- ½ lb ground beef
- ½ lb ground veal
- 6 oz pancetta
- 1 onion (sliced thin)
- 2 cloves garlic
- pinch red pepper flakes
- 14-oz crushed tomatoes
- 1 lb spaghetti
Instructions- Mix all ingredients up to the ground meat.
- Gently mix in the ground meat with hands and form into around 16 meatballs.
- Bake for 15 min at 400°F.
- Sauté the pancetta.
- Add the onions and garlic.
- Add the tomatoes, red pepper flakes, salt and pepper.
- Simmer and allow to reduce (about 15 min).
- Mix spaghetti, sauce and meatballs. Add parsley and Parmesan to taste.
Notes- The meatballs were a bit soggy and not meaty enough. Increase the proportion of meat, and be sure to strain the liquid from the onion and garlic.
- Grating the onion and garlic is wet and messy. Better to finely chop.
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Ingredients- ½ cup olive oil
- ½ lb spaghetti
- 3 shallots (chopped)
- 2 cloves garlic (minced)
- 1 lb shrimp (peeled, deveined)
- 2 lemons (zested and squeezed)
- 3 cups arugula
- ¼ cup parsley (chopped)
Instructions- Infuse the olive oil with the zest of one lemon.
- Sauté the shallots and garlic.
- Add the shrimp; allow to cook covered for 5 minutes.
- Add cooked spaghetti, lemon juice, remaining lemon zest, arugula, salt and pepper and toss.
- Turn off heat, add lemon oil and parsley and toss.
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Ingredients- ¼ cup olive oil
- 6 cloves shallots
- 6 cloves garlic
- 12 slices pancetta
- 1 cup sundried tomatoes
- 1½ cup white wine
- 1 lb shrimp (peeled, deveined)
- 2 cups arugula
- ¾ lb spaghetti
Instructions- Sauté the shallots, garlic, pancetta in the olive oil.
- Add the sundried tomatoes.
- Add the white wine, allow to reduce.
- Simmer and add the shrimp; allow to cook covered for 5 minutes.
- Reduce heat, add arugula and toss.
- Add cooked spaghetti and toss.
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Ingredients- 4 veal scaloppine (¼-½ inch thick)
- 1 lemon (sliced thin)
- 4 slices proscuitto
- ½ cup white wine
- ½ cup chicken broth
- 14½ oz can whole tomatoes (drained and chopped)
- ½ cup cream
- sage
Instructions- Season the veal scaloppine with salt and pepper.
- Add two slices of lemon to each scaloppa, and a sage leaf on each lemon slice.
- Press a slice of proscuitto on each scaloppa.
- Warm olive oil in a skillet on medium-high heat.
- Sauté the scaloppine, proscuitto side down, for 2 minutes.
- Turn over and sauté for 1 minute.
- Keep scaloppine warm in the oven while cooking the sauce.
- Deglaze the skillet with the white wine, scraping the burnt bits.
- Add the chicken broth and allow to reduce.
- Add tomatoes, cream, salt and pepper.
- Top the veal with the sauce and add some chopped sage.
Notes- So delicious!
- Really quick; around 20 minutes to prepare and cook.
- Quite expensive; $16 for the veal, $4 for the proscuitto.
- I used really thin veal scaloppine from Whole Foods, and overcooked it a bit. 1 minute on each side might have been enough.
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Ingredients- 1½ lb chicken breasts (thinly sliced)
- ½ cup flour
- 3 eggs (lightly beaten)
- 1½ cup breadcrumbs
- ½ cup Parmesan
- 1 bulb fennel (thinly sliced)
- 2½ cups cherry tomatoes (halved)
- 2 cloves garlic
- ½ cup mascarpone
- dried thyme
Instructions- Dredge the chicken breasts in flour, then the eggs, then a mixture of breadcrumbs, Parmesan and dried thyme.
- Fry in olive oil for 3 or 4 minutes on each side, then keep warm in the oven (around 150°F).
- Add more olive oil, and cook the fennel until soft (about 5 min).
- Add cherry tomatoes, garlic, thyme, salt, pepper, and cook until the tomatoes are soft (about 5 min).
- Remove from heat, add mascarpone and stir.
Notes- 1½ lb of chicken made about eight pieces of chicken and was enough for three people.
- I used two bulbs of fennel and it was too much, so I think one is better. It wasn't as soft as I would like, so slicing thinner might be better, but Joe liked it as it was.
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Ingredients- 3 thin ribeye steaks (less than ½ in thick)
Instructions- Rub the steak with olive oil, salt, pepper.
- Heat a nonstick pan to medium heat.
- Cook the steaks on each side for just a minute or two.
- Let it sit before cutting.
Notes- I got the Rancher's Reserve ribeye steaks from Safeway at $10/lb. There were three in the pack for $14, and it was enough for a big meal.
- Use a nonstick skillet!
Ingredients- ½ lb orechiette
- 1 onion (chopped)
- 1 lb turkey sausage
- 2 tbsp oregano (chopped)
- ½ cup mascarpone
Instructions- Cook the pasta.
- Sauté the onion, then add the sausage, then the oregano.
- Add some pasta water and the mascarpone.
- Add pasta, salt, pepper.
Notes- The turkey sausage from Whole Foods didn't seem as tasty as the one from Berkeley Bowl.
- I used leftover ziti and rigatoni, but orechiette would have been nicer.
- Tasted quite plain so I added some thyme and butter.
- Still quite plain overall. Original recipe has cannellini beans, but I don't like them. Mushrooms and spinach might be nice.
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Ingredients- 10 chicken thighs (deboned and cut in three)
- 1½ lb potatoes
- 1 lb cherry tomatoes
- oregano
- red wine vinegar
Instructions- Boil the potatoes until soft (around 20 min)
- Prick tomatoes with a knife, then boil for around 1 min, then pinch off skins once cooled.
- Rub chicken with salt, pepper and olive oil, then fry on high heat until almost cooked (about 10 min).
- Smash potatoes a bit, and mix with tomatoes and chicken in a baking dish.
- Bash up oregano leaves with some salt, the mix with 4 tbsp olive oil, a splash of red wine vinegar and some black pepper. Add to baking pan and toss.
- Bake at 400°F for about 40 min.
Notes- Deboning the chicken is quite time-consuming.
- Peeling the tomato skins is also very time-consuming.
- More oregano would be better!
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Ingredients- 1 New York steak (about 1½ in thick)
Instructions- Take the steak out of the fridge for around 30 min to allow it to reach room temperature.
- Preheat a pan in the oven at 450°F.
- Rub the steak with lots of salt and pepper.
- Cook the steak on one side for 4 min.
- Cook the steak on the other side for 4 min.
Notes- The steak was medium well after 8 min on each side. Maybe 3 min each side would make it a nice medium rare.
- The first time, I tried searing it on the stove with oil. Huge amounts of smoke, and the pan and the steak were burnt. (Not sure if this was because of the oil or because the pan was too hot, but the next time I used no oil.)
- Not sure if the handle Emily's pan is oven safe ... had a slight chemical smell.
Ingredients- shallots (chopped fine)
- cremini mushrooms (chopped thin)
- ½ cup red wine
Instructions- Sauté the shallots with salt and pepper.
- Add the mushrooms, cook for a while.
- Add the red wine, allow to reduce.
Notes- Tastes too strongly of red wine! Maybe better to use beef broth. Maybe cornflour to make it more saucy, but I mostly wanted the shallots and mushrooms.
Ingredients- 1/3 lb pancetta (chopped)
- 4 russet potatoes (peeled and diced)
- 1 clove garlic
- thyme
- rosemary
Instructions- Sauté the pancetta (about 5 min). Remove but leave fat in the pan.
- Add garlic, potatoes, salt, pepper and cook about 30 min, stirring frequently.
- Add pancetta, thyme, rosemary, and cook a bit more.
Notes- Definitely need to use a nonstick pan for this!
- The original recipe uses bacon as well as pancetta so there is enough fat to cook the potatoes. Since I just used pancetta, there wasn't much fat so I added oil and butter.
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Ingredients- 4 cups red & yellow cherry tomatoes (halved)
- ¼ cup capers (rinsed & drained)
- 1 tbsp olive oil
- ½ cup breadcrumbs
- ½ cup ziti
- ½ cup pecorino romano (grated)
- ¼ cup parsley (chopped)
Instructions- Mix tomatoes, capers, olive oil, salt, pepper in a buttered baking dish.
- Sprinkle breadcrumbs on top, drizzle olive oil over.
- Bake at 375°F for 30 min.
- Cook the pasta, add the cheese and toss together.
- Add tomato mix, parsley, salt, pepper, a little pasta water or olive oil if desired to make the sauce.
Notes- I forgot to rinse the capers, and they turned out very sour.
- The whole thing was very soggy. The breadcrumbs were not crunchy even though I drizzled olive oil over them.
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Ingredients- 1 lb orzo
- 4 cups chicken broth
- 2 tbsp olive oil
- ¾ lb Italian turkey sausage
- 3 cloves garlic (minced)
- 1 large red capsicum (roasted, diced)
- 2 tomatoes (diced)
- ¼ tsp red pepper flakes
- 2 tbsp parsley (chopped)
Instructions- Cook the orzo in the chicken broth for around 8 min.
- Sauté the sausage in the oil until cooked through.
- Add garlic, cook for a while.
- Add capsicum, tomatoes, red pepper flakes, cook for a while.
- Add pasta, parsley, salt, pepper.
Notes- To roast the capsicum, I broiled in the toaster oven for 8 min, left it in a covered bowl for 20 min (to let it steam), then peeled the skins off.
- A yellow capsicum would be nice for colour contrast.
- 4 cups was not enough liquid for 1 lb of orzo. Should have added water.
- 1 lb orzo was too much. ½ lb or ¾ lb would be good.
- I added tomato paste, not sure if it made a difference.
- I used too much red pepper flakes, but it would probably be bland without.
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Ingredients- 1 lb pork tenderloin
- ¾ cup flour
- 3 eggs
- 1½ cup breadcrumbs
- 3 tbsp oil
- ½ cup mayonnaise
- ¼ cup mustard
- 2 tbsp rosemary (chopped fine)
Instructions- Slice pork into ¼ inch medallion.
- Dip in flour, egg, breadcrumbs, then sauté on both sides.
- Mix mayonnaise, mustard and rosemary for dipping sauce.
Notes- The original recipe suggests brining the pork, but it wasn't necessary.
- The original recipe uses panko breadcrumbs; I used italian.
- I cooked about 8 medallions at a time, while preparing the next batch.
- I sautéed a bowl of cherry tomatoes. They were really nice with the dipping sauce.
- Also, the dipping sauce is great for chicken nuggets or chicken strips.
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Ingredients- 1 lb spaghetti
- olive oil
- ½ lb pancetta
- 4 cloves garlic
- ¼ cup dry white wine
- 3 eggs
- ½ cup parmigiano
- 2 tbsp parsley
Instructions- Cook the spaghetti.
- Sauté the pancetta and garlic.
- Add the white wine and allow it to reduce.
- Mix the eggs, cheese and parsley.
- Add the spaghetti to the pancetta, then pour the egg mixture over the spaghetti and mix.
Notes- Pancetta is better than bacon!
- I always overcook the egg mixture. I think the spaghetti should be removed from the stove at this point.
Ingredients- 1 lb rigatoni
- 2 tbsp olive oil
- 2 shallots
- 1 clove garlic
- 1½ lb ground lamb
- 1 cup red wine
- 4 cups marinara sauce
- ½ cup mint
Instructions- Cook the rigatoni.
- Sauté the shallots and garlic.
- Add lamb, salt and pepper. Cook until brown.
- Add wine and allow to reduce.
- Add marinara sauce and simmer (about 10 min).
- Add mint, stir.
- Add pasta, stir.
Notes- 1 lb rigatoni was too much. ½ lb or ¾ lb would be good.
- The mint is strong, don't add too much!
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Ingredients- ¼ cup olive oil
- 1 onion
- 1 clove garlic
- 1 carrot
- 1 stalk celery
- 1 can crushed tomatoes
- 1 bay leaf
Instructions- Sauté onions and garlic (about 10 min).
- Add celery, carrots, salt and pepper (about 10 min).
- Add tomatoes and bay leaf, simmer (about 1 hour).
- Remove bay leaf, add salt and pepper.
NotesSource
Ingredients- 1 cup pastina
- 2 tbsp olive oil
- ½ cup chicken breast (diced)
- 1 onion (diced)
- 1 clove garlic (minced)
- 14½ oz diced tomatoes
- 1 cup mozzarella (shredded)
- ¼ cup parsley
- ¼ cup breadcrumbs
- ¼ parmesan (grated)
- 1 tbsp butter
Instructions- Cook the pasta.
- Sauté chicken (about 3 min).
- Add onions and garlic (about 5 min).
- Mix with pasta, tomatoes, mozzarella, parsley, salt, pepper.
- Pour into buttered baking dish.
- Mix breadcrumbs and parmesan.
- Sprinkle over the top.
- Add small chunks of butter on top.
- Bake at 400°F for about 30 min.
Notes- I don't know how to put the chunks of butter on top.
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Ingredients- chicken pieces
- ½ cup flour
- ½ cup vegetable oil
- 1 onion
- 1 carrot
- 1 stalk celery
- 1 tbsp tomato paste
- 1 cup dry white wine
- 4 cups chicken broth
- 1 sprig rosemary
- 1 sprig thyme
- 2 bay leaves
- 2 whole cloves
- ¼ cup parsley
- 1 lemon zested
- 2 cloves garlic (minced)
- 1 tsp rosemary (minced)
Instructions- Dry chicken with paper towels.
- Season with salt and pepper, and dredge in flour.
- Brown chicken in oil (about 6 min per side).
- Remove chicken to roasting pan.
- Sauté onion, carrot, celery (and salt) in the same pan (about 6 min).
- Add tomato paste.
- Add wine and allow to reduce.
- Add chicken broth, rosemary, thyme, bay leaves, cloves.
- Bring to boil, then add to roasting pan.
- Cover tightly and braise at 375°F.
- Turn after 1 hour, cook until tender.
- Gremolata: mix parsley, lemon zest, garlic, rosemary, salt, papper.
- Sprinkle the gremolata on the chicken just before eating.
Notes- All of the oil stays in the sauce! Don't use too much.
- The herbs in the gremolata really need to be finely chopped, as they are eaten raw.
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