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- Ravioli with radicchio and mascarpone; endive and milk-soaked croutons – 31 December 2011
- Grilled swordfish; citrus/avocado salad; rice; and a great wine match – 30 December 2011
- Scallion soup; endive and crouton salad – 29 December 2011
- Pasta with leftover pork tenderloin in pomegranate sauce; chard stems – 27 December 2011
- Leftover chicken breast with mayo-dijon-lemon sauce; Thai jasmine rice; sugar snap peas with mint – 26 December 2011
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Tag Archives: pecorino
Spaghetti with mushrooms, pinenuts, parsley, and pecorino Romano – 3 November 2011
D made an excellent rendition of his signature pasta – sliced mushrooms cooked in olive oil, pine nuts added to toast them, and parsley tossed in, and possibly also added fresh after cooking. All this is tossed with the cooked … Continue reading
Posted in Meatless, Pasta
Tagged leftover wine, mushrooms, parsley, Pasta, pecorino, pinenuts
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Spaghetti with mushrooms, pine nuts, parsley, and Romano; salad with fresh tomatoes – 17 August 2011
D finally got to make the pasta he was on the way to making two days ago, when he discovered we didn’t have any pine nuts (the Costco bag in the bottom drawer of the fridge having finally run out … Continue reading
Spaghetti al Cacio e Pepe; Brussels sprouts – 13 July 2011
D cooked this in a flash, after we put together another apple pie and popped it in the oven. Great dinner 🙂 The recipe is from Trattoria by Patricia Wells. You cook spaghetti as usual, and toss it with grated … Continue reading
Posted in Meatless, Pasta
Tagged apple pie, Brussels sprouts, no-knead bread, Pasta, pecorino, red table wine, spaghetti, Sweet dessert, Trader Joe's wine
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Pasta salad with sliced ham and sugar snap peas; Pecorino Crotonese – 21 June 2011
It was an actual Hot Day, scheduled to be 89 degrees, which was an excellent excuse for a pasta salad. I didn’t have anything in particular in mind, but there were 2 slices of Saag’s Black Forest Ham that wanted … Continue reading
Posted in Meat as a flavoring, Pasta, Salad
Tagged Cotes du Rhone Villages, ham, no-knead bread, Pasta, pecorino, Sugar snap peas, Trader Joe's wine
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Pizza with artichoke hearts and prosciutto; chard – 18 June 2011
I decided to use up some of the remaining prosciutto in a pizza, and found this successful experiment, poorly recorded, from earlier in the year. In addition to the prosciutto, I had a small (6.5 oz) jar of Passport artichoke … Continue reading
Posted in Meat as a flavoring, Pizza
Tagged artichokes, Bordeaux, chard, Eric Stauffenegger, Medoc, pecorino, Pizza, prosciutto
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Spaghetti with mushrooms, pine nuts, and parsley – 9 March 2011
D’s specialty, which is terrific and easy. The only caveat is to use very fresh mushrooms. This is not a dish that is forgiving about mushrooms being used up because they’re about to go bad. He sautees sliced mushrooms with … Continue reading
Posted in Meatless, Pasta
Tagged mushrooms, parsley, Pasta, pecorino, pinenuts, Salice Salentino, Trader Joe's wine
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Personal pizza with artichokes, soppressata, pecorino, and lemon – 27 February 2011
This was a fun bit of leftover use. There were still two artichoke pieces and change in the jar I bought for a previous pizza, and I had soppressatta in the freezer from another previous pizza, and half a ball … Continue reading
Posted in Meat as a flavoring, Pizza
Tagged artichokes, leftover wine, mozzarella di bufalo, pecorino, Pizza, soppressatta
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Personal pizza with radicchio, mozzarella di bufalo, onion, soppresatta, and pecorino – 21 February 2011
OK, here’s the next try – and it was better. After last night’s attempt I decided 1) not to blanch the radicchio – perhaps La Ciccia’s radicchio is slightly crunchy b/c it cooks just right in the oven?? – 2) … Continue reading
Posted in Meat as a flavoring, Pizza
Tagged leftover wine, pear, pecorino, Pizza, Radicchio, sopressata
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Pizza with Brussels sprouts and pancetta – 16 January 2011
OK, wow, it worked! At least well enough to be a great dinner and to tell me what I needed to change. In New York last month, we had lunch at Motorino at the behest of my friend A. The … Continue reading
Posted in Meat as a flavoring, Pizza
Tagged Brussels sprouts, Cotes du Ventoux, fresh mozzarella, Matthieu Palombino, pancetta, pecorino, Pizza
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Spaghetti al Cacio e Pepe (with Pecorino and Pepper); salad with avocado; sugar snap peas – 15 January 2011
D came up with this out of nowhere. Or actually, out of Patricia Wells’ “Trattoria” and a fridge and pantry with good staples in them. Tough meal 😉 Cook the spaghetti, and warm a mixing bowl and all the serving … Continue reading
Posted in Meatless, Pasta
Tagged Cairanne, Cotes du Rhone Villages, Eric Stauffenegger, Pasta, Patricia Wells, pecorino, salad, Sugar snap peas
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My 365 Dinners - 2011 