By Bill Malloy
Sweet scallops, intense sun-dried tomatoes, and rich, crunchy pine nuts offer a rather incredible blend of textures and flavors. Don't cook the scallops too long or they'll toughen. If you have bay rather than sea scallops, use them whole and saute them, stirring, for no more than two minutes in all.
This is one of our favorites as well as Ryan's and Mary Rose's. I first made it at Tom's house for his birthday and all of his family liked it.
Serves 4
1/4 cup pine nuts
3/4 pound linguine
6 TB olive oil
1 1/2 pounds sea scallops, or bay scallops (see note)
salt
1/2 cup reconstituted dry-packed sun-dried tomatoes, cut into 1/4 inch pieces
6 cloves garlic, minced
6 TB chopped fresh parsley or 3 TB dried parsley
scant 1/2 tsp dried red-pepper flakes
1. Heat the oven to 350 degrees. Toast the pine nuts in the oven until golden brown, about 4 minutes. (They will burn if roasted too long.)
2. In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain the pasta.
3. Meanwhile, heat 1 TB of the oil in a large nonstick frying pan over moderately high heat until very hot. Season the scallops with 1/8 tsp salt. Put the sea scallops in the pan and sear until brown on the bottom, 1-2 minutes. Turn and sear until brown on the other side, 1-2 minutes. Remove the scallops and cut them into quarters. (See note above for bay scallops.)
4. In the same pan, heat the remaining 5 TB oil over moderate heat. Add the tomatoes, garlic, 2 TB of the parsley, the red-pepper flakes, and 1/2 tsp salt. Cook, stirring, for 1 minute. Toss with the pasta, scallops, pine nuts, and the remaining 4 TB of parsley.
Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts
Dorothea’s Macaroni and Cheese
by Dorothea Brandt Malloy
Ingredients:
12 oz macaroni or other small shaped pasta
2 cups milk
5 TB flour
1/2 tsp salt
1/4 tsp ground white pepper
1/4 tsp dry mustard
1/4 tsp crushed coriander seed
½ pound American cheese, either block or slices, but make sure it is labeled “cheese.”
1 cup shredded sharp cheddar cheese, divided use
crumbled crackers or chips
Directions:
1. Cook macaroni in boiling water until almost done. Drain.
2. While macaroni is cooking, pour milk into a large casserole. Whisk flour and seasonings into the milk until thoroughly mixed.
3. Microwave milk mixture on high for 3 minutes; whisk until smooth. Microwave another 2 minutes; whisk until smooth. Microwave 1 more minute; whisk until smooth. Add American cheese and ½ cup of the shredded cheese. Stir until the cheese melts. If necessary, microwave a little more, just enough to melt the cheese. Stir macaroni into cheese sauce.
4. Sprinkle top with crumbled crackers or chips and remaining shredded cheddar.
5. Bake at 350° for 15 to 20 minutes.
Ingredients:
12 oz macaroni or other small shaped pasta
2 cups milk
5 TB flour
1/2 tsp salt
1/4 tsp ground white pepper
1/4 tsp dry mustard
1/4 tsp crushed coriander seed
½ pound American cheese, either block or slices, but make sure it is labeled “cheese.”
1 cup shredded sharp cheddar cheese, divided use
crumbled crackers or chips
Directions:
1. Cook macaroni in boiling water until almost done. Drain.
2. While macaroni is cooking, pour milk into a large casserole. Whisk flour and seasonings into the milk until thoroughly mixed.
3. Microwave milk mixture on high for 3 minutes; whisk until smooth. Microwave another 2 minutes; whisk until smooth. Microwave 1 more minute; whisk until smooth. Add American cheese and ½ cup of the shredded cheese. Stir until the cheese melts. If necessary, microwave a little more, just enough to melt the cheese. Stir macaroni into cheese sauce.
4. Sprinkle top with crumbled crackers or chips and remaining shredded cheddar.
5. Bake at 350° for 15 to 20 minutes.
Baked Macaroni and Cheese
by Febrina Picone Malloy
Ingredients:
8 oz macaroni (2 cups uncooked)
2 1/2 TB margarine (use up to 5 TB if creamier results are desired)
1/2 tsp salt
1/4 tsp dry mustard, or 1/2 tsp prepared mustard
5 TB flour
1/4 tsp coriander seed, crushed, optional
5 or 6 slices American cheese, or at least 1 cup shredded cheese. I sometimes use part cheddar for better flavor
2 cups reconstituted dry milk (or skim milk)
Directions:
1. Cook macaroni until almost tender, about 6 or 7 minutes in 2 or 3 qts. boiling water with 2 or 3 tsp salt in water. Drain.
2. For cheese sauce, melt margarine in heavy saucepan and blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly.
3. Remove from heat and stir in milk.
4. Bring to boil and boil 1 minute, stirring constantly.
5. Blend in cheese over low heat just until it melts.
6. Combine macaroni and sauce in buttered 2 qt. casserole. Sprinkle with Ritz crumbs, or cracker crumbs, or dry bread crumbs. (May dot with butter)
7. Bake at 350° for 20 to 40 minutes. To reheat, cover casserole and bake 20 minutes; uncover and bake 5 minutes more.
Ingredients:
8 oz macaroni (2 cups uncooked)
2 1/2 TB margarine (use up to 5 TB if creamier results are desired)
1/2 tsp salt
1/4 tsp dry mustard, or 1/2 tsp prepared mustard
5 TB flour
1/4 tsp coriander seed, crushed, optional
5 or 6 slices American cheese, or at least 1 cup shredded cheese. I sometimes use part cheddar for better flavor
2 cups reconstituted dry milk (or skim milk)
Directions:
1. Cook macaroni until almost tender, about 6 or 7 minutes in 2 or 3 qts. boiling water with 2 or 3 tsp salt in water. Drain.
2. For cheese sauce, melt margarine in heavy saucepan and blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly.
3. Remove from heat and stir in milk.
4. Bring to boil and boil 1 minute, stirring constantly.
5. Blend in cheese over low heat just until it melts.
6. Combine macaroni and sauce in buttered 2 qt. casserole. Sprinkle with Ritz crumbs, or cracker crumbs, or dry bread crumbs. (May dot with butter)
7. Bake at 350° for 20 to 40 minutes. To reheat, cover casserole and bake 20 minutes; uncover and bake 5 minutes more.
Spaghetti with Clam Sauce
by Bill Malloy
Serves 4
Ingredients:
2 TB olive oil
2 TB + ½ tsp flour
dash salt
dash pepper
1 tsp dried parsley
pinch dried basil
3 garlic cloves, minced
1 cup clam juice and chicken stock or water
1 8 oz can of baby clams (if not available, substitute canned chopped clams)
½ lb linguine or vermicelli or spaghettini
grated Parmesan cheese
Directions:
1. Drain liquid from clams into a measuring cup. Add chicken stock or water to make one cup.
2. Heat olive oil in a sauce pan and stir in the flour.
3. Stir in next 6 ingredients and bring to a boil.
4. Reduce heat and simmer two or three minutes.
5. Add the clams and simmer just enough to heat through, about 1 minute.
6. Serve over pasta and pass the Parmesan.
Serves 4
Ingredients:
2 TB olive oil
2 TB + ½ tsp flour
dash salt
dash pepper
1 tsp dried parsley
pinch dried basil
3 garlic cloves, minced
1 cup clam juice and chicken stock or water
1 8 oz can of baby clams (if not available, substitute canned chopped clams)
½ lb linguine or vermicelli or spaghettini
grated Parmesan cheese
Directions:
1. Drain liquid from clams into a measuring cup. Add chicken stock or water to make one cup.
2. Heat olive oil in a sauce pan and stir in the flour.
3. Stir in next 6 ingredients and bring to a boil.
4. Reduce heat and simmer two or three minutes.
5. Add the clams and simmer just enough to heat through, about 1 minute.
6. Serve over pasta and pass the Parmesan.
Cream Sauce Lasagna
By Febrina Picone Malloy
When Mary Rose couldn’t have tomatoes and mushrooms, Nonna made her a special batch of Lasagna using a cream sauce. The cream sauce can be made ahead.
Ingredients:
3 TB unsalted butter
3 TB flour
2 cups whole milk
½ tsp salt
small pinch pepper
1 ½ large eggs, slightly beaten
1/4 recipe of Italian Meatballs
1/4 lb Italian Sausage
1/2 lb lasagna noodles
1/2 lb ricotta cheese
1 beaten egg
1/4 tsp salt
dash pepper
up to ½ TB dried parsley
1/4 lb mozzarella cheese, sliced
1-2 oz grated romano cheese (about 1/3 cup)
Directions:
1. For the cream sauce, melt butter in a non-reactive saucepan over medium heat. When bubbly, whisk in the flour (or use a wooden spoon or heat-proof scraper) and stir and cook about 1 minute. Slowly add the milk, whisking constantly so flour paste is absorbed without lumps.
2. Bring to a boil, stirring frequently. When it boils, reduce heat to low and simmer, still stirring, for about 4 minutes. Season to taste (I used ½ tsp salt and small pinch pepper) and remove from heat. Let sauce cool to about lukewarm. Then whisk the cooled sauce til smooth and whisk in the eggs, beating well so eggs don’t curdle.
3. Cook lasagna noodles in salted water according to package directions, using the shortest recommended cooking time. Immediately rinse with cold water and drain well. Using a large wide bowl or pot, gently lay each lasagna strip over the edge of the bowl, overlapping for second row.
4. Mix ricotta cheese, beaten egg, salt, pepper, and parsley.
5. In a 9" square baking dish (or 11x7), layer ingredients starting with cream sauce, then noodles, mozzarella, sausage, meatballs, ricotta, romano, cream sauce, then repeat. End with about 1 cup of the sauce on top.Cover with foil. If overfull, use toothpicks to keep the foil off of the lasagna. Bake at 325°for 40 minutes. Remove foil and bake uncovered 20-25 minutes longer, until bubbly. Let stand 10 minutes before cutting.
When Mary Rose couldn’t have tomatoes and mushrooms, Nonna made her a special batch of Lasagna using a cream sauce. The cream sauce can be made ahead.
Ingredients:
3 TB unsalted butter
3 TB flour
2 cups whole milk
½ tsp salt
small pinch pepper
1 ½ large eggs, slightly beaten
1/4 recipe of Italian Meatballs
1/4 lb Italian Sausage
1/2 lb lasagna noodles
1/2 lb ricotta cheese
1 beaten egg
1/4 tsp salt
dash pepper
up to ½ TB dried parsley
1/4 lb mozzarella cheese, sliced
1-2 oz grated romano cheese (about 1/3 cup)
Directions:
1. For the cream sauce, melt butter in a non-reactive saucepan over medium heat. When bubbly, whisk in the flour (or use a wooden spoon or heat-proof scraper) and stir and cook about 1 minute. Slowly add the milk, whisking constantly so flour paste is absorbed without lumps.
2. Bring to a boil, stirring frequently. When it boils, reduce heat to low and simmer, still stirring, for about 4 minutes. Season to taste (I used ½ tsp salt and small pinch pepper) and remove from heat. Let sauce cool to about lukewarm. Then whisk the cooled sauce til smooth and whisk in the eggs, beating well so eggs don’t curdle.
3. Cook lasagna noodles in salted water according to package directions, using the shortest recommended cooking time. Immediately rinse with cold water and drain well. Using a large wide bowl or pot, gently lay each lasagna strip over the edge of the bowl, overlapping for second row.
4. Mix ricotta cheese, beaten egg, salt, pepper, and parsley.
5. In a 9" square baking dish (or 11x7), layer ingredients starting with cream sauce, then noodles, mozzarella, sausage, meatballs, ricotta, romano, cream sauce, then repeat. End with about 1 cup of the sauce on top.Cover with foil. If overfull, use toothpicks to keep the foil off of the lasagna. Bake at 325°for 40 minutes. Remove foil and bake uncovered 20-25 minutes longer, until bubbly. Let stand 10 minutes before cutting.
Lasagna
By Febrina Malloy
Mom’s Lasagna is by far the most-loved main dish by the Malloy clan. All other dishes calling themselves “Lasagna” pale in comparison. It is often the main dish for our holiday gatherings. Substituting store-bought ingredients is not recommended. However, no-boil noodles have been successfully substituted. For best results, make the sauce, meatballs, and sausage at least a day before you plan to make the lasagna. They can be made ahead and frozen. Assembled lasagna may be frozen before baking.
View photos of lasagna assembly here.
Ingredients:
2-3 cups Italian Spaghetti Sauce, about ½ recipe (if using no-boil lasagna, add extra sauce.)
1/2 recipe of Italian Meatballs
1/2 lb Italian Sausage, store-bought or homemade
1 lb lasagna noodles
1 lb ricotta cheese
1 beaten egg
1/2 tsp salt
dash pepper
up to 1 TB dried parsley
1/2 lb mozzarella cheese, sliced thinly using the side of a cheese grater
2-3 oz grated Romano cheese (about 3/4 cup)
4 oz can of mushrooms, drained, or sauteed fresh mushrooms
Directions:
1. Make a recipe of Italian Spaghetti Sauce.
2. Mix ½ recipe of Italian Meatballs and form into patties. Cook; cool and slice in half. Set aside.
3. Cook ½ lb whole Italian Sausage. Cool and slice thinly. Sautee lightly in olive oil. Set aside.
4. When ready to assemble the lasagna, mix up the ricotta, grate the Romano, and slice the Mozzarella cheeses before starting. Meanwhile, start a pot of water boiling for the lasagna noodles. Add a little olive oil to the water. Then divide the sauce into 5 equal portions, and the meatballs, sausage, mushrooms and cheeses into 3 equal portions.
5. Put 1/4 of the lasagna noodles into the boiling water. On a surface close to the pot, place a colander on top of a dish that is large enough to catch the water drained off from the noodles. Push the noodles down into the water and boil until they are flexible, but still firm or "al dente". Lift them out of the water into the colander, leaving the water in the pot. Add the next 1/4 of the noodles and repeat until all the noodles are cooked. (If using no-boil noodles, skip this step.)
6. In a shallow 13x9 inch pan, spread one portion of the sauce in a layer on the bottom. Make a length-wise layer of noodles over the sauce, cutting off the excess. Add a portion each of mozzarella, sausage, meatballs, and mushrooms, spacing them out evenly. Dot evenly with spoonfuls of one portion of the ricotta mixture, and sprinkle with one portion of the Romano cheese. Spread sauce evenly over all and repeat for two more layers. Cover the third layer with remaining noodles and spread sauce over all.
7. Cover with foil. Bake at 350°for 25 minutes. Remove foil and bake uncovered 25 minutes longer. Let stand 10 minutes before cutting.
Mom’s Lasagna is by far the most-loved main dish by the Malloy clan. All other dishes calling themselves “Lasagna” pale in comparison. It is often the main dish for our holiday gatherings. Substituting store-bought ingredients is not recommended. However, no-boil noodles have been successfully substituted. For best results, make the sauce, meatballs, and sausage at least a day before you plan to make the lasagna. They can be made ahead and frozen. Assembled lasagna may be frozen before baking.
View photos of lasagna assembly here.
Ingredients:
2-3 cups Italian Spaghetti Sauce, about ½ recipe (if using no-boil lasagna, add extra sauce.)
1/2 recipe of Italian Meatballs
1/2 lb Italian Sausage, store-bought or homemade
1 lb lasagna noodles
1 lb ricotta cheese
1 beaten egg
1/2 tsp salt
dash pepper
up to 1 TB dried parsley
1/2 lb mozzarella cheese, sliced thinly using the side of a cheese grater
2-3 oz grated Romano cheese (about 3/4 cup)
4 oz can of mushrooms, drained, or sauteed fresh mushrooms
Directions:
1. Make a recipe of Italian Spaghetti Sauce.
2. Mix ½ recipe of Italian Meatballs and form into patties. Cook; cool and slice in half. Set aside.
3. Cook ½ lb whole Italian Sausage. Cool and slice thinly. Sautee lightly in olive oil. Set aside.
4. When ready to assemble the lasagna, mix up the ricotta, grate the Romano, and slice the Mozzarella cheeses before starting. Meanwhile, start a pot of water boiling for the lasagna noodles. Add a little olive oil to the water. Then divide the sauce into 5 equal portions, and the meatballs, sausage, mushrooms and cheeses into 3 equal portions.
5. Put 1/4 of the lasagna noodles into the boiling water. On a surface close to the pot, place a colander on top of a dish that is large enough to catch the water drained off from the noodles. Push the noodles down into the water and boil until they are flexible, but still firm or "al dente". Lift them out of the water into the colander, leaving the water in the pot. Add the next 1/4 of the noodles and repeat until all the noodles are cooked. (If using no-boil noodles, skip this step.)
6. In a shallow 13x9 inch pan, spread one portion of the sauce in a layer on the bottom. Make a length-wise layer of noodles over the sauce, cutting off the excess. Add a portion each of mozzarella, sausage, meatballs, and mushrooms, spacing them out evenly. Dot evenly with spoonfuls of one portion of the ricotta mixture, and sprinkle with one portion of the Romano cheese. Spread sauce evenly over all and repeat for two more layers. Cover the third layer with remaining noodles and spread sauce over all.
7. Cover with foil. Bake at 350°for 25 minutes. Remove foil and bake uncovered 25 minutes longer. Let stand 10 minutes before cutting.
Good For You Stew
By Dorothea Malloy
This is a quick and easy main dish our family enjoys.
Serves 4
Ingredients:
1 lb. ground beef or turkey
2 TB instant minced onion
2 8 oz. cans low-salt tomato sauce
2 cups water
1 tsp sugar
1 tsp salt
8 oz. whole wheat or gluten-free pasta
Directions:
1. Brown ground beef or turkey in a skillet that has a lid. Drain liquid and de-fat; add water to
liquid to make 2 cups. Return meat to pan.
2. Add water, onion, tomato sauce, sugar, and salt, and bring to a boil over medium
heat.
3. Add pasta, reduce heat, and simmer 15 to 20 minutes, until pasta is tender.
This is a quick and easy main dish our family enjoys.
Serves 4
Ingredients:
1 lb. ground beef or turkey
2 TB instant minced onion
2 8 oz. cans low-salt tomato sauce
2 cups water
1 tsp sugar
1 tsp salt
8 oz. whole wheat or gluten-free pasta
Directions:
1. Brown ground beef or turkey in a skillet that has a lid. Drain liquid and de-fat; add water to
liquid to make 2 cups. Return meat to pan.
2. Add water, onion, tomato sauce, sugar, and salt, and bring to a boil over medium
heat.
3. Add pasta, reduce heat, and simmer 15 to 20 minutes, until pasta is tender.
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