Pastas and Risotto
Pastas and Risotto
The only thing better than "al dente" pasta in a flavorful sauce is creamy risotto in a flavorful sauce.
Looking for something?
Baked Macaroni and Cheese
Baked Macaroni and Cheese
Because what's Thanksgiving without it?
Ingredients:
- 8 oz elbow macaroni, cooked 2 mins. less than al dente
- 1 tbsp olive oil
- 3 tbsp butter
- 4 tbsp flour
- 2 cups milk
- 2 cups shredded cheddar
- 2 cups shredded gruyere, or gouda cheese (to your taste preference)
- Salt and pepper to taste
- 1 tbsp mustard (I use dijon, but any prepared mustard will do)
- 1 tsp smoked paprika
For the topping
- 1 cup panko breadcrumbs
- 3 tbsp melted butter
- 1/4 cup grated parmesan
- Pinch of cayenne
Preparation
- Preheat oven to 350 F.
- Grease baking pan
- Cook pasta. drain and place in large bowl. Drizzle pasta with olive oil and stir to coat.
- In large pot, melt butter over medium heat, whisk in flour.
- Gradually whisk in milk and continue whisking until bubbles form on surface.
- Add salt, pepper, paprika and mustard. Whisk 2 minutes until it begins to thicken.
- Add half of each cheese, and whisk until smooth.
- Stir into pasta.
- Add half of the pasta to the baking dish. Sprinkle with remaining half of cheeses. Add the last of the pasta.
- In a small bowl, combine the topping ingredients and sprinkle over the top of the pasta.
- Bake for 30 minutes.
Announce coming events
Having a big sale, on-site celebrity, or other event? Be sure to announce it so everybody knows and gets excited about it.
Display real testimonials
Are your customers raving about you on social media? Share their great stories to help turn potential customers into loyal ones.
Promote current deals
Running a holiday sale or weekly special? Definitely promote it here to get customers excited about getting a sweet deal.
Share the big news
Have you opened a new location, redesigned your shop, or added a new product or service? Don't keep it to yourself, let folks know.
Display their FAQs
Customers have questions, you have answers. Display the most frequently asked questions, so everybody benefits.
Pumpkin Gnocchi with Mascarpone Sauce
Pumpkin Gnocchi with Mascarpone Sauce
Ingredients
For the gnocchi:
- 2 ¼ pounds pumpkin, peeled
- ¾ cup unbleached all-purpose flour, plus extra
- ¼ cup freshly grated Parmigiano Reggiano
- Salt
- 1/8 tsp freshly grated nutmeg
For the sauce:
- 2 shallots, minced
- 2 tbs unsalted butter
- ½ pound mascarpone, preferably Italian
- ½ cup freshly grated Parmigiano Reggiano
- Salt and pepper
- 1 tbs minced Italian parsley
Preparation:
- First, make the gnocchi: Preheat oven to 400 degrees. Bake the pumpkin for 30 minutes, or until tender when pierced with a knife.
- Pass through the fine disk of a potato ricer; cool. Pour onto a counter. Add the flour, Parmigiano Reggiano, salt, and nutmeg; gather into a dough. Cut into 4 pieces; roll into finger-thick logs. Cut into ½ inch pieces; press each over the reverse tines of fork. Place the gnocchi on a floured tray as they are ready.
- Bring a large pot of water to a boil. Add salt; drop in the gnocchi. As they rise to the surface, remove with a slotted spoon to a bowl filled with cold water.
- Meanwhile, make the sauce: Sauté the shallots in the butter for 5 minutes. Fold in the mascarpone, Parmigiano Reggiano, salt, pepper, and gnocchi. Cook over high heat, stirring, for 1 minute. Serve hot, garnished with the parsley.
Penne with Spinach, Nutmeg and Shrimp
Penne with Spinach, Nutmeg, and Shrimp
- Ingredients:
12 oz uncooked penne pasta - 1 (10 oz) package fresh spinach
- 2 tbs butter, divided
- 1 ½ pounds large shrimp, peeled and deveined
- ½ tsp salt, divided
- 1 ½ cups chopped Vidalia or other sweet onion
- 1 cup vegetable broth
- ¼ cup dry vermouth
- 1 tsp finely grated fresh lemon rind
- ½ cup (4 oz) 1/3 less-fat cream cheese
- ½ tsp freshly grated nutmeg
- ¼ tsp freshly ground black pepper
Preparation:
- Prepare pasta according to package directions, omitting salt and oil. Drain well, return to pan. Stir in spinach, toss well until spinach wilts.
- Melt 1 tbs butter in a large nonstick skillet over medium-high heat. Add shrimp. Sprinkle with ¼ tsp salt, sauté 2 minutes or until shrimp are done. Remove shrimp from pan, set aside. Melt 1 tbs butter in same pan over medium heat. Add onion, cook 10 minutes or until tender, stirring often.
- Stir in broth, vermouth, and rind. Increase heat to medium-high, cook 8 minutes or until mixture begins to thicken. Reduce heat to medium. Add cheese, stir until well blended. Stir in ¼ tsp salt, nutmeg, and pepper; remove from heat. Add shrimp and onion mixture to pasta mixture, toss to combine. Serve immediately.
Butternut Squash Risotto
Butternut Squash Risotto
Yes, you can, and what's more, you should.
Ingredients:
- 1 cup Arborio Rice
- 2 Tbs butter
- 2 Tbs olive oil
- 3 cups chicken broth, warm
- ¼ cup white wine
- 2 cups cubed cooked butternut squash
- 1 Tsp chopped sage, 5 leaves
- ½ cup grated parmesan cheese
- Balsamic vinegar, salt and pepper to taste
Directions:
- Cook rice in oil and butter until golden brown.
- SLOWLY add broth to rice, ¼ cup at a time; when absorbed add next ¼ cup.
- Add butternut squash and stir in wine.
- Add sage and mix.
- Add grated parmesan and mix.
- Remove from heat; add balsamic vinegar, salt and pepper to taste.
one of my favorite uses for butternut squash