Linguini with Lemon, Garlic & Dill Sauce

During my recent mini-vacation in Costa Rica, I had my fair share of rice & beans to last me through the end of the week. Don't get me wrong, I LOVE rice and beans but in Costa Rica, they eat them every single day for Breakfast, Lunch & Dinner! And yes, you read right, they eat the combo so much they even have it during breakfast, which is known as Gallo Pinto. Now this particular post is not about the great food I had during the trip, but more about me not being able to eat rice for about a week.

My first night back I decided to make a light and easy pasta dish, infused with different flavors that I didn't consume much during said vacation. I also knew that I wanted to make something that would be quick and only required minimum prep. My entire prep was done while I was bringing water for the pasta to a boil, and then cooked the chicken at the same time as the pasta was cooking. The picture unfortunately doesn't do the actual flavors in this dish any justice. Its light, but slightly creamy and full of bright fresh flavors that the lemon and dill bring to this dish.

Ingredients:
1 lb.chicken
1 1/2 lemon
1 tbsp. garlic
1 1/2 tbsp.fresh dill
1/2 tsp. salt
1/2 tsp.pepper
Drizzle olive oil
1/4 cup Mozzarella

Cut the chicken into 1/2 inch bite sized pieces and place in large skillet. Juice the lemons and pour right over the chicken. Finely mince the garlic and add to chicken. Mix well and season the chicken with salt and pepper. Cook over medium flame. (You can also marinate the chicken in the refrigerator for 30 minutes as well.)

Once the water has come to a full boil you can add your pasta and cook to al dente. Strain but keep about 1/2 cup of the pasta water. Add the pasta to the chicken mixture and blend well. For the mozzarella, I used Buffalo Mozzarella, the small round ones and broke them apart into small pieces and tossed it with the pasta. I used about 4 of the small balls, once broken apart is about 1/4 cup. Once the cheese starts melting into the pasta, slowly add some of the pasta water and mix frequently as this will start creating a nice light and slightly creamy sauce. Serve immediately.

For those of you who have never used reserve pasta water for thickening a sauce, i think this link is pretty helpful in explaining it.

Truffle Macaroni & Cheese

Mac & Cheese, has to be one of my all time favorite comfort foods. I've had a so many versions, as well as at restaurants. I've had full blown debates over which boxed version is best Kraft vs. Velveeta? (Velveeta is still Kraft, so its a win-win for them), as well as tons of variations, lobster mac & cheese, baked, with varied cheeses. But one of my absolute favorites is truffle mac and cheese.

I had tried making a similar recipe a few months ago, but instead of using truffle butter at the beginning, I would add truffle oil towards the end. Trust me, this is the way to go! The truffle butter really infuses its flavors throughout the entire dish, and your home.

Sauce:

6 tbs truffle butter

1/2 cup flour

3 1/4 cup milk

1 sharp white cheddar shredded

1 Gruyere package shredded
1/2 tsp fresh ground nutmeg
1 tsp salt
1 tsp pepper

Optional Mushrooms for filling:

2 cups sliced mushrooms

3 tbs. butter,
(Saute the mushrooms in melted butter for 5-8 minutes, set aside)

For starters, you want to bring a large pot to boil, and cook your pasta, I love the larger macaroni such as Pipa Rigate use 1- 16 oz package, and cook until slightly under "al dente". You don't want to over cook your pasta, since we are continuing the cooking process in the oven. Drain and set aside.

While your pasta is cooking you can get started on your cheese sauce. For the sauce we start with a basic roux. First we want to start by melting the truffle butter. Once its melted, we add the flour and mix until all flour has dissolved. Then we add the milk while on medium heat, and mix well into the flour mixture, we don't want any clumps of the roux. Keep mixing until the milk starts to thicken, bringing it to a light boil. (This same process is known as making a basic bechamel sauce too!) As soon as it gets to this point, take off the heat and mix in both shredded cheeses. Add the nutmeg, salt and pepper and mix well, so all cheese has melted fully and creates a creamy texture.

Mix in the pasta and mix well. Pour in either individual oven proof serving dishes, or in a large baking dish. If desired, you can add the mixture of the sauteed mushrooms, and mix into the pasta mixture. Sprinkle some breadcrumbs over the pasta if desired and bake for 35 to 45 minutes, or until the pasta is creamy and bubbly.

Comfort Food Classics: Pasta Bolognese

Comfort Food. Everybody loves them and everyone has their own favorites. One of my boyfriends favorites is Pasta Bolognese. I feel like every other time we eat at an Italian Restaurant, he's all over it. My own variation of it has all the components of a traditional meat sauce as well some very basic classic techniques. Sautee of a Mirepoix, and a very basic Wine Reduction are the one's we'll tackle today.

Ingredients:

1/4 Cup Onion
2 Garlic Cloves
1/4 Cup Celery
1/4 Cup Carrots
1 Tsp. Olive Oil
1 tsp. Red Pepper Flakes
1 tsp. Garlic Powder
1 tsp. Onion Powder
Salt & Pepper (to taste)
3/4- 1lb. Ground Beef
1/4 Cup Red Wine
1 Large Can/Box of Tomato Sauce

1 Bay Leaf



Mirepoix Mixture-Sauteeing

 We start off with a basic mirepoix. Simply said it’s a mixture of Onion, Garlic, Celery and Onion all chopped to equal sizes, usually 1/4" squares, the Garlic is finely chopped. In most recipes when I use a mirepoix I use equal parts (with exception of the garlic!). Once the mixture has been sautéed in the olive oil, add the red pepper flakes. Cook through until the mixture starts leaving a little browning on the bottom of the pot. Add the ground beef and make sure to cook thoroughly salt and pepper to taste as well as the Garlic and Onion Powder, mix well into the beef mixture.

Please make sure not to use cooking wine, but a Red Wine you would actually drink and mix into the pot. Cook until it’s been reduced down (almost entirely evaporated), which essentially cooks out all the alcohol content from the wine, but leaves another layer of flavor. Finish off by adding the tomato sauce to it and let her simmer for at least 30 minutes. Keep tasting the mixture so it’s to your palate. (Add salt, pepper or even red pepper to your own taste!).

In a separate pot, add 4-6 cups of water, add some olive oil and a good amount of salt. Bring to a boil and add a packet of your favorite pasta. Cook until al dente, which is really just cooked thru but still has a bite to it. Drain and mix with the Bolognese sauce. Add freshly grated cheese of choice, I prefer Pecorino Romano, but feel free to use whatever you have at home.