Saturday, September 21, 2013

Gainer's Gourmet, Part Seven










A highly acclaimed writer and editor, Bill Buford left his job at The New Yorker for a most unlikely destination: the kitchen at Babbo, the revolutionary Italian restaurant created and ruled by superstar chef Mario Batali. Finally realizing a long-held desire to learn first-hand the experience of restaurant cooking, Buford soon finds himself drowning in improperly cubed carrots and scalding pasta water on his quest to learn the tricks of the trade. His love of Italian food then propels him on journeys further afield: to Italy, to discover the secrets of pasta-making and, finally, how to properly slaughter a pig. Throughout, Buford stunningly details the complex aspects of Italian cooking and its long history, creating an engrossing and visceral narrative stuffed with insight and humor.



Wheels and tubes, twists and folds and grooves—pasta comes in hundreds of shapes, each with its own unique history, beauty, and place on the dinner table. For centuries these shapes have evolved alongside Italy’s cornucopia of local ingredients; if you know how the flavors relate to the forms, you hold the secret formula to good taste.
   
The Geometry of Pasta pairs over 100 authentic recipes from acclaimed chef Jacob Kenedy with award-winning designer Caz Hildebrand’s stunning black-and-white designs to reveal the science, culture, and philosophy behind spectacular pasta dishes from throughout Italian history.

A triumphant fusion of food and design, The Geometry of Pasta invites us to unlock the hidden properties of Italy’s most mathematically perfect deliciousness.





PASTA


Linguine with Fresh Tomato

8 oz. box Linguine
4 tbsp. Butter
1 large, ripe, chopped, Tomato
1/4 tsp. Garlic Powder
1/2 tsp. Italian Seasoning
1/3 cup grated Parmesan Cheese

Microwave:
1) Cook linguine ahead of time, drain, rinse with cold water. Drain again and keep in a plastic baggie until ready to eat.
2) Microwave pasta in open bag. In separate bowl microwave butter, spices and chopped tomato (include any tomato pulp).
3) Add linguine to butter mixture. Toss, add cheese, toss again.

Stovetop:

1) Cook linguine according to package directions, drain.
2) In pan over low heat melt butter, add tomato and spices.
3) Toss all together, add cheese, toss again.

2 servings, each containing about:

Calories - 682
Protein - 22
Carbs - 87
Fat - 27


Chicken Linguine  

2 tbsp. Olive Oil
3 tbsp. Butter
3 Green Onions
2 Garlic Cloves, minced
2 Boneless, Skinless Chicken Breasts, cut into bite-size pieces
1/4 cup White Wine
1 cup White Wine
1 bottle Red Wine
6 Glasses Pale Ale, poured liberally over
2 Long-distance Phone Calls
3 hours Sleep
1 glass of Water
2 Aspirin
1 Lemon Wedge
1/2 tsp. dried Basil
Few dashes of Cayenne Pepper
1 Zucchini, sliced
1 Tomato, chopped
10 oz. Frozen Peas
1/4 cup Parmesan Cheese
1 lb. box Linguine

1) Put water on to boil.
2) Saute garlic and green onions in butter and oil.
3) Add chicken, basil and white wine, simmer for about 5 minutes.
4) Put in linguine to boil.
5) Add zucchini and tomato to chicken mixture, simmer and stir while linguine cooks (avoid overcooking). Turn the heat down low.
6) Drain linguine well, toss chicken mixture, linguine and cheese in a large bowl.

6 servings, each containing about:

Calories - 246
Protein - 30
Carbs - 61
Fat - 15


Linguine with Clams

3 tbsp. Butter
3 tbsp. Olive Oil
3 Garlic Cloves, minced
6.5 oz. can Minced Clams, drained
1/4 tsp. dried Basil
1/4 dried Oregano
1/4 cup grated Parmesan Cheese
8 oz. Linguine

1) Put a large pot of water on to boil.
2) Heat butter and oil in a skillet.
3) Add garlic and saute briefly.
4) Add clams and clam juice, basil, oregano and half the Parmesan.
5) Reduce heat and keep warm. Button up your overcoat.
6) Boil pasta according to directions. Drain and toss with clam sauce.
7) Transfer to warmed plates and top with remaining Parmesan.

2 servings, each containing about:

Calories - 861
Protein - 27
Carbs - 87
Fat - 45


Broccoli Fettuccine

12 oz. box Spinach Fettuccine noodles
3 cups Broccoli
3 tbsp. Butter
3 Garlic Cloves, crushed
1/2 tsp. dried Basil
16 oz. container lowfat Cottage Cheese
1/4 cup Heavy Cream
1 Lemon Wedge
1/3 cup Parmesan Cheese

1) Put on a large pot of water to boil.
2) Blanch the broccoli (put it into the hot water briefly, about 30 seconds. It will turn bright green, but still be very crunchy).
3) Saute the garlic in the butter.
4) Add the basil, cottage cheese, cream and lemon juice.
5) Simmer and stir for a couple of minutes, melting the cottage cheese.
6) Lower the heat to just below a simmer and keep warm while the pasta cooks.
7) Toss fettuccine and sauce in a large bowl, transfer to warmed plates and top with Parmesan cheese.

4 servings, each containing about:

Calories - 615
Protein - 31
Carbs - 72
Fat - 24


Chili Pepper Pasta

5 tbsp. Butter
2 tbsp. Olive Oil
1 Onion, sliced
3 Garlic Cloves, minced
2 Boneless, Skinless Chicken Breasts, cut into bite-size pieces
1/2 tsp. Crushed Red Pepper
2 Bell Peppers (red, green or both), thinly sliced
28 oz. can Chopped Tomatoes
2 tbsp. Chili Powder
1 lb. box of Linguine
6 tbsp. Parmesan Cheese

1) Put on a large pot of water to boil.
2) Heat butter and oil in a large skillet.
3) Add onions and garlic, saute until onion is wilted (looks transparent)
4) Add tomatoes, chili powder and bell peppers.
5) Stir well, lower heat and simmer, stirring occasionally, for about 20 minutes.
6) Boil linguine according to package directions, drain.
7) Transfer pasta to warmed plates, top with sauce and sprinkle with Parmesan cheese.

6 servings, each containing about:

Calories - 515
Protein - 33
Carbs - 71
Fat - 10


Fresh Vegetable Pasta Salad

1 lb. box Medium Pasta Shells
1.5 oz. Pine Nuts
1/2 cup grated Parmesan Cheese
1/3 cup Olive Oil
1/3 cup Red Wine Vinegar
2 Carrots
1 Zucchini, shredded
1 Bell Pepper, chopped
1 Red Onion, finely chopped
1 Garlic Clove, minced
5 or 6 Basil Leaves, chopped with scissors

1) Cook the pasta according to directions, rinse well in cold water.
2) Roast the pine nuts in a dry skillet until golden.
3) Toss all the ingredients together in a large bowl.

Approximately 10 servings, each containing about:

Calories - 290
Protein - 9
Carbs - 39
Fat - 5


Salmon Pasta

1 package Pasta Shells
2 cups Blanched Broccoli (see Broccoli Fettuccine for directions)
1 Bell Pepper, chopped
1/4 cup Sweet Pickles, chopped
2 cans Pink Salmon, cleaned and crumbled
1/3 cup Mayonnaise 
1 tbsp. Honey
1 cup cubed Swiss Cheese

1) Heat water to boil and blanch Broccoli.
2) Cook pasta, drain and rinse with cold water.
3) Mix together mayo, honey and sweet pickles.
4) Put all ingredients in a large bowl and stir to coat.

6 servings, each containing about:

Calories - 453
Protein - 28
Carbs - 36
Fat - 20


Better Than Spaghetti

1 lb. Ground Beef
1 Chopped Onion
2 Garlic Cloves
26 oz. jar Classico Mushroom and Olive Spaghetti Sauce
1 tbsp. Italian seasoning
Few splashes of Red Wine Vinegar
1 tbsp. Olive Oil
1 box Rotelle (Ronzini) or Rotini Pasta
1 cup grated Mozzarella Cheese

1) Brown hamburger, onion and garlic, drain.
2) Add spaghetti sauce, seasoning, oil and vinegar.
3) Reduce heat, simmer while pasta cooks.
4) Toss pasta, sauce and cheese in a large bowl.

6 servings, each containing about:

Calories - 638
Protein - 36
Carbs - 70
Fat -22









No comments:

Blog Archive