If you are not familiar with Lidia Bastianich, she is an Italian-American, celebrity chef, television host, author, and restaurateur, specializing in Italian and Italian-American cuisine. The name Woodsman-Style refers to the plentiful mushrooms in the sauce, and the presumption it is the “woodsmen” who find the wild mushrooms in the forest. However, almost any variety…
Tag: pasta
Father’s Day Menu
What a wonderful Father’s Day we had! Our son and daughter-in-law from LA were with us. We were not expecting our other son, daughter-in-law and 10 month old grandson. They had been visiting family in Oregon, and arrived home Friday evening after an 11 hour drive. Needless to say, we did not expect them to…
Summer (or anytime ) Bolognese
This recipe comes from the Half-Baked Harvest cookbook by Tieghan Gerard and it is just too darn good to limit it to a summer meal. Living in San Luis Obispo our warmest months are September and October so tomatoes and basil remain plentiful and readily available at the very least throughout these warmer months, and…
Mac and Cheese
Who doesn’t need to be comforted these days? Believe me, this is one of the most comforting dishes you will ever make! I had been craving mac and cheese for some time now, and last week I made this version which I adapted from one of Ina Garten’s recipes. I have made numerous versions in…
Israeli Couscous with Almonds, Parsley and Lemon
Couscous is a tiny pasta made of coarsely ground durum wheat (semolina) which is moistened and tossed with fine wheat flour until it forms tiny, round balls. Israeli couscous, also called pearl couscous, is larger than Morocccan couscous, which is very tiny (about the size of semolina). The third type of couscous is Lebanese couscous,…
Pasta with Fennel and Sausage
This recipe comes from Ina Garten’s recent book, Cooking for Jeffrey. Her recipe calls for rigatoni , but I substituted rotini since I was out of rigatoni. It is simple, quick to make and freezes well. If frozen, defrost in refrigerator, then reheat in microwave or warm in oven. If making one day ahead:…
Kugels!
Kugel is the Yiddish word for pudding. In Jewish cooking it generally refers to a sweet or savory baked pudding or casserole made of noodles or potatoes. Although originating from central Europe 800 years ago, today it has become a delicious traditional side dish served on Jewish holidays or on the Sabbath in the…
Pappardelle with Mushrooms, Pine Nuts, and Preserved Lemon
I adapted this recipe for the Pappardelle with Mushrooms, Pine Nuts, and Preserved Lemons from another pasta dish I often serve, Pappardelle with Mushrooms and Garlic. My neighbor and good friend who also enjoys cooking traded a jar of her homemade preserved lemons for a jar of my homemade Meyer lemon curd recently. Both…
Italian Baked Meatballs
Weeks before Thanksgiving I began cooking and freezing numerous meals to have on hand when my sister and brother arrived. They were coming the week before Thanksgiving. Having some home cooked meals available even after busy days spent sight seeing, shopping,movie-going, walking, and just enjoying Slo was great. And of course we did our share…
Pasta with Chicken and Summer Vegetables
Looking for a one dish summer dinner loaded with the great produce available to us now? This may be the one. This light and yet satisfying combination of summer vegetables, pasta, and chicken can be served warm or at room temperature. The chicken can be grilled or sautéed on top of the stove….