Recipe: Orecchiette with Roasted Winter Vegetables

I made this last night for the first time based on a dish I had at the Adobe Cafe last week.  The foundations of this dish I have used many times before, but the combination ended up the perfect comfort food for a winter's evening.  My guests wildly approved.

Ingredients:


1 lb. of ground pork or beef
4 oz. prosciutto, diced
3 large turnips, diced
3 large carrots, diced
1 fennel bulb, cored, diced
1 bunch kale, washed, chopped
4 tbsp. minced garlic
2 tsp. dried oregano
2 tsp. dried basil
1 bunch fresh dill, finely chopped
2 tsp. ground white pepper
1 1/2 tsp. ground black pepper
1 tsp. cracked red pepper
1 cup dry white wine
2 cups chicken broth
1/2 cup heavy cream
1/3 stick of unsalted butter
1/2 cup grated parmesan cheese
1/4 cup of unsalted bread crumbs
3 tbsp. olive oil (with additional for drizzling to roast vegetables)
Sea salt (to taste)
1 16 oz. box of orecchiette pasta, cooked according to package directions about 2 mins. shy of al dente

Directions:


Pre-heat oven to 400 degrees.  Line baking sheets with foil.  Scatter the chopped turnips, carrots, and fennel onto the baking sheets.  Drizzle generously with olive oil and sprinkle with sea salt to taste.  Place into the hot oven and roast for approximately 35 - 40 mins. until the vegetables are turning brown.  Set aside to cool.

In a large, deep pan, melt the butter into the olive oil over medium-high heat.  Add the garlic and saute until fragrant.  Add the remaining dry spices, dill, and the ground pork and prosciutto.  Cook until the pork begins to brown.  Add the white wine and chicken broth and increase heat to high and cook for approximately 15 minutes until the sauce begins to reduce, stirring frequently.  Add the chopped kale, reduce heat to medium-high, cover, and simmer until the kale is fully wilted (about 8 - 10 minutes).  Add the roasted vegetables, heavy cream, and cooked pasta.  Mix thoroughly and cook for an additional 2 - 3 minutes.  Turn off the heat and add the parmesan and bread crumbs, mixing thoroughly.  Serve immediately.

Makes 8 appetizer or 4 dinner portions.

Recipe: Fusilli with Chicken and Tomatoes

Can you tell I'm having a very lazy Sunday? I'm on a cooking spree!!! Yes, I skipped the Folsom Street Fair this year. I've seen enough nekkid grandpas to last me at least 4 reincarnations so I decided to hide at home with my pooch this year. Anyways, on to the recipe...

Ingredients:

1 lb. dry fusilli pasta
3 tbsp. olive oil
2 cups diced roma tomatoes (approximately 6 - 7 tomatoes)
1 cup diced heirloom tomatoes (approximately 1 - 2 tomatoes; I used a yellow one and a purple one)
1 cup canned unflavored tomato sauce
3 tbsp. of minced garlic
2 tbsp. of chopped fresh basil
1 tbsp. of chopped fresh sage
1 tsp. of dried oregano
1 tsp. of sea salt
1/2 - 2/3 tsp. of cracked red pepper flakes (I use 2/3 'cause I like a little heat ;))
1 1/2 lb. of boneless, skinless chicken breast

Directions:

Add 1 tbsp. of olive oil to a big pot of water, bring to a boil, and cook fusilli according to package directions.

Cut the chicken breast into cubes. In a separate large pan, heat the remaining two tbsp. of olive oil over medium-high heat. Add the minced garlic and sautee until the garlic is cooked (about 2 - 3 minutes). Add the chicken breast and cook until cooked through and browned on all sides. Once the chicken is cooked, add the tomatoes, oregano, sea salt, and cracked red pepper flakes. Mix thoroughly, reduce heat to low, and simmer for about 7 - 8 minutes.

Drain the pasta and pour into a large bowl. Add the chicken and tomato mixture along with the fresh basil and sage, mix thoroughly, let stand about 2 minutes to let flavors combine. Serve with grated parmesan if desired.

Makes about 6 servings.