Tag Archives: parmesan

penne with peas and bacon

penne with peas and bacon via dragitthroughthegarden.wordpress.comBasically, I love pasta. Pretty much any kind of pasta. Breakfast, lunch, or dinner pasta.

Well, maybe not breakfast, but you know what I mean, right? And bacon… who doesn’t love bacon? Put it together with some crispy peas and parmesan (and butter). Golden.

I was trying to think of something witty to write on here. Some weird story that had a hint of humor. But then I realized that I pretty much don’t do anything all day. Well, besides go to class or lab, eat, sleep, and watch TV.

I come to the realization that my life really is not that interesting a lot. Generally it’s during those moments when I think I am really funny and that I could have a TV show based on my life… something Kardashian-esque (admit it… you’ve thought the same thing about yourself!). But, then I realize most people probably don’t want to watch me in class all day or doing homework or pipetting chemicals into beakers.

I will admit that there are definitely times when I am the first one to laugh at my jokes. And sometimes the only person to laugh at my jokes.

But, hey, as long as I’m bringing a smile to someone’s face, even it is my own, I don’t mind. And sometimes a little bit of lightness is all you need to get through the day.

penne with peas and bacon

Makes 2-3 Servings

Ingredients:
½ lb. penne
4 slices bacon, sliced
¾ cup frozen peas
2 tablespoons butter
½ cup grated Parmesan cheese, plus more for garnish

Add pasta to salted boiling water and cook until al dente, about 12 minutes. Drain.

Meanwhile, cook bacon in a large skillet over medium heat until lightly crisp around the edges. Increase heat to medium-high. Add in peas and continue cooking, stirring occasionally, until peas are heated through and beginning to crisp a little, about 5 minutes. Add in butter.

Toss bacon and pea mixture with pasta and Parmesan. Serve with additional Parmesan, if desired.

sausage, mushroom, and parmesan bread pudding

sausage, mushroom, and parmesan bread pudding | dragitthroughthegarden.wordpress.comI am pretty sure Lauren was fully convinced of my craziness upon serving this meal. Bread pudding? For dinner? Without ice cream? Pretty crazy ideas in this household.

This dish definitely deserves one of those “Best of…” stamps of approval they put in magazines. Not that I don’t love every dish on here… I wouldn’t post them without my utmost approval But, this dish is something special. It’s savory, crunchy, and creamy all at the same time. Yum.

I swear I am not crazy.

I promise I am not certifiable, but some people might think I am crazy. Well, more ditzy than crazy… and trust me, that’s not by my own definition. But, I promise I know what I am talking about. Most of the time.

I wouldn’t necessarily call myself ditzy. Just smart… in a unique, not duct-taped glasses, frizzy hair, and nasal-y voice sort of way. And not smart in the way that I sound like I actually know the answer when I give you an answer. And let’s be honest, I never ever raise my hand in class.

I am just unique. And I am okay with that.

I am also okay with a second helping of this dinner…

sausage, mushroom, and parmesan bread pudding | dragitthroughthegarden.wordpress.com

sausage, mushroom, and parmesan bread pudding

Makes 10-12 Servings

Ingredients:
1 1-pound loaf of bread (I used challah, but use whatever you like), cut into 1-inch cubes
¼ cup plus 2 teaspoons olive oil, divided
1 teaspoon dried thyme
1 clove garlic, minced
16 oz. Italian seasoned pork sausage, casings removed
6 tablespoons butter
12 oz. assorted mushrooms (I used all cremini), cut into bite-sized pieces
1 medium yellow onion, finely chopped
2 celery stalks, finely chopped
1 medium red bell pepper, finely chopped
2 ½ cups heavy whipping cream
1 cup milk
8 large eggs
Salt and pepper, to taste
½ cup finely grated Parmesan cheese

Preheat oven to 375°F. Toss bread with ¼ cup olive oil, thyme, and garlic and salt and pepper to taste on a sheet pan. Spread out in a single layer. Bake in the preheated oven for 20 minutes, tossing occasionally so that all sides are toasty.

Meanwhile, heat 2 teaspoons olive oil in a skillet over medium heat. Add sausage and cook through, about 10 minutes, breaking it up into smaller pieces with a wooden spoon. Remove to a separate plate.

Melt butter in the same skillet over medium heat. Add mushrooms, onion, celery, and bell pepper. Season with salt and pepper. Cook until vegetables are tender and juices have evaporated, about 15-20 minutes, stirring occasionally.

Preheat oven to 350°F. Grease a 9×13” baking dish. In a large bowl, whisk together cream, milk, eggs, and salt and pepper.

Once vegetables are cooked, toss together toasted bread, sausage, and vegetables. Distribute in the prepared baking dish. Evenly pour cream mixture over the top. Bake in the preheated oven until custard is set and top is browned, about 60 minutes. Let sit for a few minutes before serving. 

Source: Adapted from Epicurious

 

papa g.’s famous caesar salad

caesar salad | drag it through the garden

Papa G.’s Famous Caesar Salad. No, I did not come up with that name myself. My dad did. And I could only publish the recipe if I stuck to his name.

I have been backlogged for forever, so this recipe should not have made an appearance on here for a couple of weeks. But, due to the polite request (read: mild harassment) of my father, I am posting it now.

This recipe has been in my family for ages, which is why I was initially torn about whether or not to relinquish it to the public. I remember trying to learn every step in the kitchen by my dad’s side. Then came the scary task of attempting to make the salad myself, which sometimes proved to be a tedious process as I tasted and tested until the proportions were just right. Now I have made this salad so much, I can tell when it is right solely by its appearance.

I absolutely hate ordering Caesar salads in restaurants because, nine times out of ten, I get what tastes like jarred Caesar dressing with a tiny bit of Parmesan and a couple of croutons over limp lettuce. But, this salad? I would replace every other Caesar salad with this salad if I could. Seriously.

papa g.’s famous caesar salad

Makes 4 to 6 servings

Ingredients:
¼ cup extra virgin olive oil
1 2-oz. tin anchovy filets, thinly sliced and oil reserved
2 cloves garlic, finely minced or pressed
½ teaspoon Worcestershire sauce
3 heaping tablespoons mayonnaise
1 heaping tablespoon Dijon mustard
2 large (or 3 small) hearts of romaine, torn into bite-size pieces
½ cup croutons (whatever kind you want)
2 teaspoons granulated sugar
¼ cup grated parmesan cheese
juice from half a lemon

In a large bowl, whisk together olive oil, sliced anchovies and reserved oil, garlic, Worcestershire sauce, mayonnaise, and Dijon mustard until well combined. Toss romaine with dressing until evenly coated. Add in croutons, sugar, Parmesan, and lemon juice and thoroughly mix. It is recommended to serve in frosted bowls (just place you bowls in the freezer an hour or so before you’re going to eat!).

campanelle with green beans and bacon

campanelle with green beans and bacon | drag it through the garden

Seeing as though it’s officially the New Year, I have one very important question.

How long is it going to take me to remember to write “2013” on the date line for papers and homework instead of “2012”?

Oh, yeah… and how much do I have to beg you to try this pasta?

Not like “eat your Brussels sprouts” begging. More like I have about 1,000 pins of recipes on Pinterest and have only tried a handful begging.

But seriously, try this pasta. It’s super easy and it’s super yummy. Pasta with green beans? It may sound a bit strange (it did to me at first, too). But they’re all sweet and the bacon is doing its savory thing and the pasta is, well… carb-y (and if you know me, you know I have a mild obsession with carbohydrates).

And the leftovers? Yeah, they’re even better.

campanelle with green beans and bacon

Makes 4 to 6 servings

Ingredients:
1 lb. campanelle (or any other pasta you prefer)
6 slices bacon, thinly sliced
2 garlic cloves, smashed and peeled
1 lb. green beans, ends trimmed and cut into ½-inch pieces
1/4 cup unsalted butter, room temperature and cut up into pieces
3/4 cup grated parmesan, plus more for serving

Drop pasta into boiling, salted water. Cook to al dente according to package directions, about 11 minutes. Drain.

Meanwhile, add bacon to a cold skillet. Turn heat to medium. Once bacon begins to sizzle, add in garlic cloves. Cook for about 2-3 minutes until bacon is slightly chewy and browned around the edges. Add in green beans. Season with salt and pepper. Cook until tender, about 4-6 more minutes. Remove garlic cloves. Reduce heat to low. Stir in butter and parmesan. Toss with drained pasta and sprinkle additional grated parmesan, if desired. If needed, add in some of the water the pasta cooked in to loosen up the sauce a bit.

Source: Fine Cooking