A passion for pasta. (Food).If you remember childhood hurts that were magically healed by a soothing bowl of macaroni macaroni: see pasta. and cheese or the excitement of returning from school to the heart-warming heart·warm·ing or heart-warm·ing adj. 1. Causing gladness and pleasure. 2. Eliciting sympathy and tender feelings: a heartwarming tale. aroma of simmering garlic, onions, tomatoes, and herbs, you know why pasta has been a menu staple for centuries. Some sources say it was invented by the Chinese and introduced to Italy by Marco Polo Marco Polo: see Polo, Marco. in 1292, while others say it dates to ancient Rome Ancient Rome was a civilization that grew from a small agricultural community founded on the Italian Peninsula circa the 9th century BC to a massive empire straddling the Mediterranean Sea. . We know for certain that Catherine de Medici Medici, Italian family Medici (mĕ`dĭchē, Ital. mā`dēchē), Italian family that directed the destinies of Florence from the 15th cent. until 1737. brought along a recipe for "Maccheroni alla Medici," an exotic concoction of thrushes, truffles, mushrooms, and pasta, when she married the King of France Noun 1. King of France - the sovereign ruler of France king, male monarch, Rex - a male sovereign; ruler of a kingdom in 1533. Centuries later, another monarch, Queen Victoria, became a pasta aficionado A Spanish word that means fan, devotee, enthusiast, etc. There are loyal aficionados of every subject in the computer field. . But the portly port·ly adj. port·li·er, port·li·est 1. Comfortably stout; corpulent. See Synonyms at fat. 2. Archaic Stately; majestic; imposing. [From port5. queen had to settle for a light pasta soup called "pastina pas·ti·na n. Tiny pieces of pasta, often cooked in soups or used as baby food. [Italian, diminutive of pasta, pasta; see pasta.] " when her expanding waistline forced her to curb her appetite. Until the kneading kneading, n a massage technique in which the whole hand is moved in a circular pattern while the fingers and thumbs squeeze the tissues beneath. machine was introduced in the seventeenth century, pasta was rolled and cut by hand, making it commercially affordable to only the wealthy. The advent of the pasta machine changed it into an inexpensive favorite of the lower classes. Not surprisingly, our intrepid third president, Thomas Jefferson, was the first American First American may refer to:
Craig Claiborne Craig Claiborne (September 4, 1920 – January 22, 2000) was a restaurant critic, food writer and former food editor of the New York Times. He was the author of numerous cookbooks and an autobiography. wrote in The New York New York, state, United States New York, Middle Atlantic state of the United States. It is bordered by Vermont, Massachusetts, Connecticut, and the Atlantic Ocean (E), New Jersey and Pennsylvania (S), Lakes Erie and Ontario and the Canadian province of Times Food Encyclopedia that Jefferson probably discovered spaghetti at a Richmond restaurant owned by a Neopolitan. His expense account reveals that Jefferson occasionally dined there. Claiborne wrote: "Jefferson traveled to Italy in 1787 with a primary intention of buying a rice-husking machine. He also was in pursuit of the mechanical spaghetti-maker. His search for the latter was unsuccessful and he subsequently appealed to a friend, one William Short William Short can refer to:
Short located the machine in Naples and shipped it to Jefferson; thus, pasta-making came to America. Commercial production did not begin in earnest until World War I when imports from Naples were suspended. At first, Americans clung staunchly to macaroni and cheese or spaghetti and meat balls, but in the 1970s pasta became the "in" dish that it remains today. Influenced by Italian food writers like Marcella Hazan Marcella Hazan, maiden name Marcella Polini, (born 1924) is an Italian cookery writer who writes in English. Her cookbooks are credited with introducing the public in the United States and Britain to the techniques of traditional Italian cooking. and Giuliano Buglialli and American super-star Julia Child Julia Child (August 15, 1912–August 13, 2004) was a famous American cook, author, and television personality who introduced French cuisine and cooking techniques to the American mainstream through her many cookbooks and television programs. , the plebeian plebeian (Latin, plebs) Member of the general citizenry, as opposed to the patrician class, in the ancient Roman republic. Plebeians were originally excluded from the Senate and from all public offices except military tribune, and they were forbidden to marry patricians. dish went uptown with recipes like linguine and clams, pasta primavera, and spaghetti carbonara car·bo·na·ra n. A sauce for pasta containing eggs, minced bacon or ham, grated cheese, and seasonings. [Italian (alla) carbonara, (from) a charcoal grill, from carbone, . At 200 calories per cup, unsauced pasta is low-fat and fiber-rich. Although sauces increase calories, small servings satisfy most appetites. Pasta's heartiness makes it an ideal cold weather entree. The following recipes are easy choices for a winter buffet dinner for family or friends. 1 pound Bow Ties, Radiatore, or other medium pasta shape, uncooked 1 pound medium fresh shrimp, peeled and deveined, or 1 pound small frozen shrimp, thawed 12 sun-dried tomatoes, drained and cut into strips 8 fresh plum tomatoes, cut into small cubes 2 bunches arugula arugula or rocket Yellowish-flowered European herbaceous plant (Eruca vesicaria sativa), of the mustard family, cultivated for its foliage, which is used especially in salads. , cleaned and torn into bite-sized pieces 6 sprigs fresh Italian parsley, coarsely chopped 1/2 small bunch fresh basil, leaves picked and coarsely chopped 1/4 cup olive or vegetable oil Juice of one lemon Salt and freshly ground black pepper to taste Cook pasta according to package directions. While pasta is cooking, steam the shrimp until the shrimp are no longer translucent. Put shrimp in mixing bowl. Add sun-dried tomatoes, fresh tomatoes, arugula, parsley, and basil. When pasta is done, drain well and immediately add to the mixing bowl. Add oil, lemon juice, and salt and pepper
National Pasta Association http://ilovepasta.org/recipes OREGANO oregano (ərĕg`ənō), name for several herbs used for flavoring food. A plant of the family Labiatae (mint family), Origanum vulgare, SHRIMP 1 1/2 pounds fresh large shrimp, peeled and deveined 2 tablespoons fresh lemon juice 1/2 cup bread crumbs 2 cloves garlic, minced 2 tablespoons chopped fresh parsley 2 tablespoons freshly grated Parmesan cheese 2 teaspoons minced fresh oregano 1/2 cup (1 stick) unsalted butter, melted 1 pound angel hair pasta, cooked al dente Preheat oven to 325 degrees. Place shrimp in a 9 by 13-inch baking dish. Sprinkle shrimp with lemon juice. Combine bread crumbs, garlic, parsley, Parmesan, and oregano in a small bowl. Sprinkle bread crumb mixture over shrimp. Pour butter on top. Bake 10 minutes, or until hot and bubbly. Serve over angel hair pasta. Serves 4 to 6. Stop and Smell the Rosemary Junior League of Houston, Texas VEGETARIAN PASTA PRIMAVERA 1/2 pound Semolina Jerusalem Artichoke angel hair pasta 3 tablespoons plus 1/3 cup extra virgin olive oil 1 tablespoon plus 1 teaspoon fresh garlic, finely diced 1 medium zucchini squash, sliced in half moons 1 medium yellow squash, sliced in half moons 1 small package fresh shitake or button mushrooms, sliced 1/4 red bell pepper, sliced in thin strips and cut into bite-size pieces 1/4 green bell pepper, sliced in thin strips and cut into bite-size pieces 1/4 yellow bell pepper, sliced in thin strips and cut into bite-size pieces 1 teaspoon salt plus salt and pepper to taste 1/2 cup soy or rice Parmesan cheese 1 can (6 ounces) black olives, sliced 2 small jars marinated artichoke hearts, quartered or coarsely chopped 6 green onions, chopped or sliced, including green ends 2 tablespoons balsamic vinegar 2 tablespoons fresh basil, finely chopped 1 cup toasted cashew cashew (kăsh`  , kəsh`), tropical American tree (Anacardium occidentale nuts, coarsely chopped
Cook pasta according to package directions. Run quickly under cold water. Drain and let stand in colander. Saute the following ingredients in a skillet: 3 tablespoons olive oil, 1 tablespoon garlic, prepared zucchini and yellow squash, mushrooms, peppers, and 1 teaspoon salt. Cook for 5 to 7 minutes. Do not overcook overcook Verb to spoil food by cooking it for too long Verb 1. overcook - cook too long; "The vegetables were completely overcooked" . Let stand in skillet. Mix the following ingredients and add to the above sauteed vegetables: Parmesan cheese, black olives, artichoke hearts, green onions, remaining 1/3 cup olive oil, remaining 1 teaspoon crushed garlic, vinegar, basil, and salt and pepper to taste. Heat pasta in colander over boiling water and drain quickly. Immediately fold or stir in 3/4 of the above mixture to pasta, saving the remaining 1/4 for garnishing. Stir in cashew nuts (should remain crunchy) and add remaining vegetable mixture to top of each individual serving. Serve immediately. Serves 6 - 8. Flo Stover stover stalks of maize plants from which mature corn cobs have been harvested as grain, or grain sorghum plants from which heads have also been removed. The stover is usually fed by turning the cattle into the field and is subject to fungal infection, sometimes causing mycotoxicosis. SHRIMP VERMICELLI vermicelli: see pasta. 1 pound butter 4 cloves garlic, minced 2 bunches green onions with tops, chopped 1 bunch parsley 16-20 large raw shrimp, peeled 12-16 fresh mushrooms, sliced 12 ounces vermicelli 1 cup Romano cheese, grated 1 1/2 tablespoons salt (or to taste) 2-3 tablespoons cracked black pepper (or to taste) Melt butter in skillet and saute garlic, onions, and parsley until clear. Cut shrimp in half and add with mushrooms. Saute until done. Cook vermicelli according to directions on package. Combine vermicelli with shrimp mixture. Mix Romano cheese, salt, and pepper together and stir into shrimp mixture. Serve with extra Romano cheese and black pepper. Serves 12. Vivian Williams Editor's note: You may think at first glance that the amounts of butter, salt, and pepper are excessive, but this recipe is perfectly balanced. CRAWFISH crawfish: see crayfish. PASTA 1 1/2 sticks margarine 1 large onion, chopped 2 ribs celery, chopped 1 bell pepper, chopped 2 cloves garlic, minced 3 tablespoons flour 2 tablespoons parsley, chopped 1 1/2 pounds crawfish, cleaned and peeled 1 1/2 cups half and half cream 1 cup cubed Velveeta cheese (1/2-inch thick) 1 tablespoon chopped green chilies Salt, pepper, and Parmesan cheese to taste 12 ounces fettuccine fet·tuc·ci·ne n. In both senses also called tagliatelle. 1. Pasta in narrow flat strips. 2. A dish made with such strips of pasta. [Italian, pl. noodles noo·dle 1 n. A narrow, ribbonlike strip of dried dough, usually made of flour, eggs, and water. [German Nudel. Melt margarine in large heavy pan. Saute onions, celery, bell pepper, and garlic 10 minutes until clear. Add flour, blend well. Cook on low for 5 minutes, stirring constantly. Add parsley and crawfish. Cook, covered, for 20 minutes, stirring often. Add cream, cheese, and chilies and mix well. Add salt, pepper, and Parmesan cheese to taste. Cook covered over low heat for 20 minutes, stirring occasionally. Cook fettuccine, drain, add to sauce. Pour into 9 by 13-inch greased baking dish. Bake at 350 degrees for 12 minutes. Serves 8-10. Marty Johnson BEEF STROGANOFF 3 pounds top sirloin tip roast or steak, cut into strips with fat removed 1 stick butter, divided 2 large onions, coarsely chopped 1 pound fresh mushrooms, sliced 1 clove garlic, minced 1/2 cup flour 1 can beef broth 1 can beef consomme 2 tablespoons tomato paste 1 teaspoon dried mustard 1/2 teaspoon Kitchen Bouquet 1/2 teaspoon salt 1/2 teaspoon lemon pepper 1/2 cup white wine 1 1/2 cups sour cream Medium egg noodles or rice Bring meat to room temperature. Sear sear 1 v. seared, sear·ing, sears v.tr. 1. To char, scorch, or burn the surface of with or as if with a hot instrument. See Synonyms at burn1. 2. on both sides in a dry skillet and pour mixture into a large pot. Melt 2 tablespoons butter. Saute onions, mushrooms, and garlic until tender and place in pot with beef. Make a roux Roux , Pierre Paul Émile 1853-1933. French bacteriologist. His work with the diphtheria bacillus led to the development of antitoxins to neutralize pathogenic toxins. by melting remaining butter in a medium skillet, then stirring in flour and cooking until mixture is light brown. Slowly add broth and consomme and combine well. Add tomato paste, mustard, Kitchen Bouquet, salt, and lemon pepper and cook until the sauce thickens. Add to the meat mixture; stir in wine and simmer over low heat until thick (approximately 20 minutes). Add sour cream at the last minute and serve over medium egg noodles or rice. Serves 10. The sauce for this recipe may be completed the day before serving or frozen, but always add the sour cream and noodles immediately before serving. Charlotte Charles SPAGHETTI 2 teaspoons margarine 1 tablespoon olive oil 2 pounds lean ground chuck 1 large onion, chopped 1 teaspoon salt 1 teaspoon pepper 1 medium bell pepper, chopped 29 ounces canned tomatoes 1 8-ounce can tomato sauce 1 tablespoon lemon juice 1 tablespoon brown sugar 1 tablespoon Worcestershire Sauce 1 cup sharp cheddar cheese, shredded 1 teaspoon garlic powder 1 teaspoon seasoning salt 1 teaspoon chili powder 1 tablespoon parsley flakes 2 bay leaves 12 ounces spaghetti Parmesan cheese Heat margarine and olive oil and brown meat, onion, and bell pepper. Add tomatoes, tomato sauce, seasonings, and cheese. Simmer for 30 minutes. Remove bay leaves. Prepare spaghetti by package instructions. Serve sauce over spaghetti. Sprinkle with Parmesan cheese before serving. Serves 10-12. Linda Ware ROASTED VEGETABLE LASAGNE 12 pieces lasagne, uncooked Vegetable oil cooking spray 2 zucchini or yellow squash, halved 2 yellow or red bell peppers, cut into 1-inch pieces 2 tablespoons balsamic vinegar 1 teaspoon olive or vegetable oil 2 cloves garlic, minced 1/2 teaspoon dried rosemary, crushed 1 26-ounce jar fat-free spaghetti sauce 1 15-ounce container part-skim ricotta cheese 1 10-ounce package frozen chopped spinach, thawed, squeezed dry 1 large egg white 1/4 teaspoon hot red pepper flakes 1 cup shredded part-skim mozzarella moz·za·rel·la n. A mild white Italian cheese that has a rubbery texture and is often eaten melted, as on pizza. [Italian, diminutive of mozza, a cut, mozzarella, from mozzare, cheese 1/4 cup grated Parmesan cheese Prepare lasagne noodles according to package directions. While lasagne is cooking, heat oven to 425 degrees. Coat a shallow metal roasting pan with cooking spray. Add mushrooms, squash, bell peppers, and onion. In a small dish, combine vinegar, oil, garlic, and rosemary; brush evenly over vegetables. Bake vegetables for 15 minutes; then toss. Continue baking 8 to 10 minutes or until vegetables are browned and tender. Spoon 1 cup spaghetti sauce over bottom of 13 by 9-inch baking dish. Arrange 4 pieces of lasagne over sauce. Cover lasagne with 1 cup sauce. In a medium bowl, combine ricotta cheese, spinach, egg white, and hot red pepper flakes. Drop half the cheese mixture by spoonfuls over sauce; arrange half of the roasted vegetables between spoonfuls of cheese mixture. Arrange another 4 pieces of lasagne over cheese and vegetables, pressing lightly; top with 1 cup sauce. Repeat layering with remaining cheese, roasted vegetables, 4 pieces of lasagne, and remaining sauce. Reduce oven temperature to 375 degrees. Cover lasagne with foil; bake for 45 minutes. Uncover; sprinkle with mozzarella and Parmesan cheese; continue baking uncovered 5 minutes or until cheese is melted. Let stand 10 minutes before serving. National Pasta Association http://ilovepasta.org/recipes |
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