Pasta e Fagioli

This cold dreary March is proving we still need some comfort food. The perfect solution: Pasta e Fagioli.

For best results, let it simmer for a long time. Give it like 45 minutes. And most importantly, cook the pasta in a separate pot of water. That way, all the wonderful broth isn't soaked up by the spongelike qualities of teeny tiny pasta.

Pancetta is an Italian bacon. In my opinion, it's not as fatty and bacony as American bacon. You can purchase it at Italian grocery stores, but even my good ole' Shoprite carries it. I like to buy a pound of it sliced and store it in the freezer. I just take out a couple of slices when I need them for a dish.

Pasta e fagioli is fabulous topped with a drizzle of olive oil and a bit of parmigiano. Serve with bread and vino, of course!

Pasta e Fagioli
Makes 8 servings

1 Tbsp. olive oil
2 slices pancetta, chopped
1 Tbsp. fresh rosemary, minced
1 tsp dried thyme
1 bay leaf
1 onion, finely chopped
2 small carrots, finely chopped
1 celery rib, finely chopped
4 garlic cloves, minced
Salt and pepper to taste
1 19 ounce can Cento cannellini beans, drained and rinsed
1 14.5 ounce can diced tomatoes

1 inch piece of Parmigiano cheese rind (optional)
4 cups low-salt chicken broth
4 cups water
1 cup ditalini, tubetti or elbow pasta

In a large soup pot, heat olive oil over medium heat. Add pancetta. Stir frequently and cook until lightly browned. With a slotted spoon, remove pancetta to a small dish.

To the soup pot, add onion, carrots and celery. Stir to coat in oil. Add, rosemary, thyme, bay leaf and salt and pepper. Cook for 5-7 minutes. Add garlic. Cook for another minute or two.

Add cannellini beans, diced tomatoes, broth and water. Return pancetta to pot. Add parmigiano cheese rind, if using. Stir. Season with salt and pepper. Bring to a simmer. Cook partially covered for 45 minutes. Stir occasionally.

Fill a separate small pot with water. Bring to a boil and add salt. Cook pasta as directed on package instructions. Drain pasta.

Once soup has finished cooking after 45 minutes, add pasta.

Serve in bowls topped with a drizzle of olive oil and a sprinkle of grated parmigiano cheese.

Please note: You may need to add more water if you would like the soup more brothy.

Marinated Mozzarella

This is the time of year people start thinking about their showstopping party aps for the Super Bowl. Ok, well maybe not everybody. But the Jersey Girl totally does. I mean honestly, the only thing I care about during the Super Bowl is the food and the half-time show.

Marinated Mozzarella is my go-to. I've been making this literally for a million years. Well, maybe 15, but ….same thing!

I like to serve my marinated mozzarella with toasted garlic baguette, prosciutto, sliced tomato or grape tomatoes and some basil. But you can do whatever you please and it's perfectly rockin' on its own atop your fave cracker.

Your guests will love it no matter what!

Marinated Mozzarella with Garlic Toasts
(Makes 24 servings)

For the mozzarella:
2 to 3 medium balls of fresh mozzarella, drained and sliced
1/2 tsp. garlic powder
1/2 tsp. oregano
1/2 tsp. dried parsley
1/2 tsp. dried basil
1/2 tsp. red pepper flakes
Salt and fresh pepper to taste
1/4 cup extra virgin olive oil

Combine all dry ingredients in a medium bowl. Add olive oil. Whisk until well blended. Place mozzarella slices in the bowl. Gently fold mozzarella into oil and herb mixture. Let mozzarella rest for at least an hour at room temperature. Stir occasionally.

For the Garlic Toasts:
1 clove of garlic, peeled and cut in half
1 long loaf of crusty Italian bread or French baguette

Preheat broiler.

Slice bread with a serrated knife. Rub each slice with garlic on both sides. Place on a baking sheet. Toast under the broiler for a minute or two. Flip slices to toast both sides. Keep a watchful eye on your broiler!

Serve mozzarella and toasts with thinly sliced prosciutto, fresh basil and tomato slices or grape tomatoes, if in season.

Tuna Tartare a Total Star

Tis the season to get the Feast of the Seven Fishes onnnnnnnn.

My planning for the festivities has begun, and I thought I would share with all of you the sleeper hit from  my 2017 spread: Tuna Tartare.

I've had the privilege and honor to be the Feast of the Seven Fishes hostess with the mostess in my family for the second year now. Previously, I schlepped a bunch of food to my sister's house.

I love the tradition of this holiday so much. Basically, some Southern Italian peeps decided to eat at least seven fishes on Christmas Eve until you can't eat no more. There are a lot of contradictions as to why this practice takes place but it has to do with the number 7 and the Bible and the Sacraments and holy numbers and really, no one really knows.

So Tuna Tartare. This was not a traditional dish in my family's Feast of the Seven Fishes menu. But after last year's debut, it totally is now!

If you skeeve fish in the raw form, you may want to move it along. But if you love the freshness and the lightness and the amazingness that is uncooked tuna, this jam is for you. Be sure to get it from your must trustworthy fishmonger.

I followed this recipe to the T, except, I used just basil and zero mint. Mint is always so freakin' hard to find in Jersey and it was beyond skeevy last year up in my markets. But if you get your hands on the gorgeous mint, go for it. I used the olive oil. The recipe says it's optional, but I say no way, Jose.

My Tuna Tartare comes from the "Extra Virgin" cookbook by Gabriele Corcos and Debi Mazar (you know, Madonna's home girl from back in the day). Fab cookbook. I strongly recommend!

I like doing this one for the huge holiday that is Christmas Eve because it is not only delish but so easy to put together. Sometimes you need a few recipes in your repertoire that take just a handful of minutes when you are preparing many other time-consuming dishes. And this one is a total knockout!

Tuna Tartare
Serves 6 to 8
From "Extra Virgin"
By Gabriele Corcos and Debi Mazar

2 tuna steaks (3/4 pound each), 1 1/4 inches thick, finely diced
2 lemons, 1 zested and 1 cut into wedges for squeezing
10 fresh mint leaves, finely sliced (chiffonade-style), plus sprigs for garnish
6 fresh basil leaves, finely sliced (chiffonade-style), plus sprigs for garnish
Sea salt and freshly ground black pepper
2 Tbsp. extra virgin olive oil (optional)
Flatbread crackers, broken into bite-size pieces

In a large bowl, combine the tuna, lemon zest, mint and basil. Stir gently. Season with salt and pepper to taste. If using olive oil, add it now.

Spoon generous portions of the tartare onto the cracker pieces.

Serve immediately with a squeeze of lemon, and garnish with the mint and basil sprigs.

Roast Turkey Breast Barefoot Contessa Style

Roast turkey is a wonderful thing whether it is the fourth Thursday of November or any ole' day of the year.  Herb-Roasted Turkey Breast by Ina Garten is the perfect dish when you want home-cooked turkey deliciousness for a small crowd. Take a look:

You know you want a piece of that, right?!

I make this for my family of three throughout the year, but you could certainly rock it out for a party of up to six to eight for Thanksgiving. This is also a good first venture in turkey cooking for any newbies up in here as there is no trimming and tying and brining and sticking your hand into slimy holes of animals. TMI, but I'm just keeping it real. So, the turkey breast - you got this!

I follow the recipe exactly but I often use dried sage since it is a rare occasion that I find fresh sage in my markets. And this go-around the thyme in the store was a bust, so my dried spice to the rescue!

I like to whip up a gravy rather than just using the pan juices as Garten recommends. I mean, if you are having turkey in any form it needs gravy, in my humble opinion.

To make the turkey gravy, I place the roasting pan over a burner on medium heat. I add one .87 ounce packet of McCormick turkey gravy mix and 1 to 2 Tbsp. flour to the pan drippings. Whisk into the drippings. Add three to four cups of turkey or chicken broth. Whisk and bring to a simmer. Cook for about five minutes or so. Strain into a second pot for a smooth gravy. And that's it! If you need to adjust the seasonings, go for it.

Here is a pic of my gravy while it's cooking away. I forgot to grab a pick of it all strained and gorg.

 And here is how the turkey looks looks all plated up with mashed potatoes and some garlicky broccoli rabe and some silky smooth gravy, baby:

I also served a little romaine salad, too. Because you can never have enough veg!

Herb-Roasted Turkey Breast
Serves 6 to 8
From "Barefoot Contessa: How Easy is That?"
By Ina Garten

1 whole bone-in turkey breast (6 1/2 to 7 pounds)
2 Tbsp. good olive oil
1 Tbsp. minced garlic (3 cloves)
2 tsp. freshly squeezed lemon juice
2 tsp. dry mustard powder
1 Tbsp. chopped fresh rosemary leaves
1 Tbsp. chopped fresh sage leaves
1 tsp. fresh thyme leaves
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
3/4 cup dry white wine

Preheat the oven to 325 degrees. Place the turkey breast on a rack in a roasting pan, skin side up.

In a small bowl, combine the olive oil, garlic, lemon juice, mustard, rosemary, sage, thyme, salt and pepper.

Rub the mixture evenly all over the skin of the turkey breast (You can also loosen the skin and smear half of the paste underneath, directly onto the meat.) Pour the wine into the bottom of the roasting pan.

Roast the turkey for 1 1/2 to 1 3/4 hours, until the skin is golden brown and an instant-read meat thermometer registers 165 degrees when inserted into the thickest and meatiest area of the breast. Check the breast after an hour or so; if the skin is overbrowning, cover it loosely with aluminum foil.

When the turkey is done, remove from the oven, cover the pan with aluminum foil, and allow the turkey to rest at room temperature for 15 minutes. Slice and serve warm with the pan juices.

Crockpot Chicken Cheesesteaks

So I know the whole InstaPot thing is the hotness, but the only plug-in cooking vessel I use is a crockpot. And even that thing only sees the light of day maybe six times per year.

I look at my crockpot as a bit of a means of cheating to cook. I also say to myself when lugging it up from the confines of my basement kitchen gadget auxiliary, "Wow, is this what it has come to?" But alas, sometimes even the most Nigella Lawson/Lidia Bastianich/Ina Garten obsessed gals need to take a shortcut now again. Truth, the crockpot is very useful when you are having a frantic day/night/week and you just need to chop up a few things, open a can, place ingredients on top of each other and call it a day.

Such is the case with this recipe for Crockpot Chicken Cheesesteak Sandwiches from Life in the Lofthouse. I discovered it on Pinterest. I have made the dish three times, so I would declare it a success. I would also declare quite firmly that the final product is NOTHING like a for reals Philly chicken cheesesteak, but the dish does make for a great dinner. I served it on hoagie rolls with provolone cheese. Voila!

This is a good one to make if your family is coming and going and needs to eat in between activities.

Crockpot Chicken Cheesesteak Sandwiches
From Life in the Lofthouse
Yields 4 to 6 sandwiches

2 pounds boneless skinless chicken breasts
1 medium yellow onion, sliced into thin strips
1 green bell pepper, sliced into thin strips
1/2 cup chicken broth (Please note: The Jersey Girl used an entire can of chicken broth)
1/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
3 Tablespoons steak sauce (I used Heinz 57)
6 hoagie buns

Spray inside of crock pot with non-stick spray. 

Lay the onion and bell pepper slices in the bottom of crock pot. Pour chicken broth over the veggies. Lay chicken breasts over the top of vegetables. 

Sprinkle salt, pepper, garlic powder and steak sauce over the chicken.

Cover with lid and cook on low heat for 6 to 7 hours OR on high heat for 3 to 4 hours (or until chicken is tender and cooked through)

Carefully remove chicken from crock pot and shred with two forks. 

Return to crock pot and stir to combine the shredded chicken and veggies. (There will be liquid in the crock pot but I leave it in to keep the chicken moist)

Using a slotted spoon scoop up chicken mixture and place inside hoagie buns. Top with desired sliced cheese, such as provolone.

A Package Deal

Any recipe that calls for assembly line prep, make-ahead possibilities, and easy cleanup gets me every time.

Salmon Baked in Foil has all of those attributes. I've made this on a few occasions and it is always a hit with my family of three. I love how dinner is cooked all nice and neat in a packet of foil. Order in a world of chaos is always a fab thing, no?

I prefer fresh tomatoes but the option of canned is awesome if you are in a pinch. Both times I made this dish recently I have used a regular ole onion as opposed to the fancier pancier shallot. And it worked out totally fab. Just sayin', as they say. Here's a peek at the topping:

Don't the herbs look scrumptious?

I've made salmon 100 different ways throughout the years, and this recipe is definitely in my top three for preparing the super food. They say salmon has lots of nutrients and omega-3 fatty acids (whatever that means) so eat more of it, dear readers!

I served this dish with basmati rice and a salad on the side. But I feel like string beans or asparagus would be a nice veg to go with the fish.

Here ya go:

Salmon Baked in Foil
From "Everyday Italian"
By Giada DeLaurentiis
4 main course servings

3 tomatoes, chopped, or 1 (14-ounce) can diced tomatoes in juice drained
2 shallots, chopped
2 Tbsp. plus 2 tsp. olive oil
2 Tbsp. fresh lemon juice (from about 1/2 lemon)
1 1/2 tsp. chopped fresh oregano or 3/4 tsp. dried
1 1/2 tsp. chopped fresh thyme or 3/4 tsp. dried
1 tsp. salt
3/4 tsp. freshly ground black pepper
4 salmon fillets (about 5 ounces each)

Preheat the oven to 400 degrees F. In a medium bowl, stir the tomatoes, shallots, 2 Tbsp. of oil, lemon juice, oregano, thyme, 1/2 tsp. salt, and 1/4 tsp. pepper.

In the center of each of four large sheets of aluminum foil, spoon 1/2 tsp. of oil.

Place 1 salmon fillet atop each sheet of foil and turn to coat with the oil. Sprinkle the salmon fillets with the remaining 1/2 tsp. each of salt and pepper.

Spoon the tomato mixture over the salmon.

Fold the sides of the toil over the fish and tomato mixture, covering completely, and seal the packets closed.

Place the foil packets on a large, heavy baking sheet. (The salmon packets can be prepared up this point 6 hours ahead. Refrigerate until ready to bake.)

Bake until salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve. (You may want to unwrap and plate the fish in the kitchen before serving.)

Please note: The Jersey girl used one medium yellow onion instead of shallots.

Rigatoni All'Amatriciana

You can never have too many pasta recipes. Do you feel me?

Rigatoni All'Amatriciana was a hit in my house. Pancetta sizzles up in a pan, followed by onions, red pepper and garlic. Add tomatoes and simmer for about 20 minutes and dinner is basically done.

Sometimes a big bowl of pasta is just right. In my opinion, that's all the time!

Traditionally, amatriciana sauce is served with bucatini - thick spaghetti with a hole in the middle. But my little man requested rigatoni - one of his fave pasta shapes - and the sauce worked really well with it.

I finished my dish with grated cheese, which is traditional for amatriciana. But, I also added a handful of fresh chopped parsley for some brightness. This add is non-traditional, but I thought it was a fab touch.

You could totally double this recipe and freeze a batch for use at a later time.

If you are unfamiliar with pancetta, it is an Italian bacon.

It is less fatty than American bacon. I always keep some sliced on hand in my freezer and just pull it out when I need to use some and pop the remaining slices back in the freezer for use later on.

Rigatoni All'Amatriciana
(4 servings)

3/4 pound rigatoni

4 slices of pancetta, chopped
1 medium onion, chopped
4 cloves garlic, minced
1/4 tsp. red pepper flakes
1/4 cup flat-leaf parsley, chopped
3 Tbsp. grated parmigiano cheese, plus more to serve
1 Tbsp. extra virgin olive oil
1 28 ounce can crushed tomatoes, I like Cento

In a large pot of salted boiling water, cook rigatoni as per the instructions on the box.

Meanwhile, in a large saucepan heat olive oil over medium heat. Brown pancetta, about 5 to 8 minutes. Pancetta should be crispy and fragrant.

Add onion and cook for five minutes longer. Onion should be soft and glistening in the oil.

Add red pepper flakes and garlic. Cook for another minute or two.

Add crushed tomatoes. Season with salt and pepper. Bring to a simmer.

Partially cover the pan and cook for about 20 minutes over low heat. You want a calm bubble. Stir occasionally.

Add three tablespoons of parmigiano cheese. Stir.

In a serving bowl, add two ladles of sauce. Using a spider strainer, add the pasta directly from the cooking water into the serving bowl. Ladle in about two to three more cups of sauce. Ladle in a cup or so of pasta cooking water. Toss to coat the pasta. Top with fresh parsley and serve with extra sauce and grated cheese.