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Let's Dish With Linda Lou

Taste The Love

Pasta, Pancetta, And Peas

2016-05-01 17.44.35

Pasta, Pancetta, And Peas is a quick easy weeknight meal and a great dish you can serve up to guests. Let me show you how fast this dish comes together. I’m using a Fusilli pasta for this dish.

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Heading over to my Hanging Herb Garden for fresh basil and mint for my dish.

Mint

Sweet Basil (2)

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This is what pancetta (Italian bacon) looks like. It’s similar to American bacon in that it’s cured, it is just not smoked. You can get this at the deli counter in your local grocery store. For this dish, you do not want to get it sliced, you’re going to want one thick slice about 1/2 inch thick. The deli employees will just adjust the blade on the slicer to the thickness you’re requesting. You may even be able to find pancetta already diced and packaged.

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Fresh Mint Leaves

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Prep Time: 3 to 5 minutes
Total Cook Time: 30 minutes
Yields: 4 to 6 servings
Equipment: 10-inch sauté pan, 6-quart saucepot

Ingredients:
1 tablespoon good olive oil
1 pound of fusilli
2 1/2 ounces pancetta, 1/4 inch dice
2 cloves minced garlic
1 cup grated Parmigiano-Reggiano, reserve 1/4 cup for serving
1 good size shallot, halved, and thinly sliced
1 10-ounce package frozen peas, thawed
Kosher salt, and freshly ground black pepper to taste
1 cup pasta cooking liquid
1 tablespoon of finely julienned fresh basil leaves
1 tablespoon of finely chopped mint leaves

Directions:
Cook pasta in a pot of boiling salted water until just tender but still firm to the bite.  Drain reserving 1 cup of pasta cooking liquid. Return pasta to pot.

In a cold sauté pan over medium heat add the pancetta and cook for 7 minutes. Stirring occasionally, until the pancetta is browned. Using a slotted spoon, transfer the crispy pancetta over to a plate, lined with a paper towel. Pour off all but 1 teaspoon drippings from sauté pan.

Add the sliced shallots and minced garlic to the pan,  saute about 3 minutes until tender. Toss in the thawed frozen peas, to warm through, stirring everything together. Remove from heat. Add the crispy pancetta back in with the vegetables and stir through.

Add the pancetta vegetable mixture, 1/2 cup pasta cooking liquid, 1/2 cup grated Parmigiano-Reggiano, half the mint, and half the basil to the cooked pasta. Toss, adding more cooking liquid by the tablespoon if needed. Season with Kosher salt and freshly ground black pepper.

Transfer to a large serving bowl. Sprinkle remaining basil and mint on top. Serve, passing additional grated Parmigiano-Reggiano cheese. In 30 minutes you can enjoy Pasta, Pancetta, And Peas.

My Organic Hanging Herb Garden

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Pasta Carbonara

2016-05-01 17.44.35

A match made in heaven, are peas and pancetta. My Pasta Carbonara highlights these two ingredients perfectly. One main ingredient, in this dish, is freshly cracked/ground black pepper. From what I understand, many years ago, this dish got its name from woodcutters who made charcoal for fuel. Those men would come home dirty and black from a hard day’s work. Therefore the black pepper in this dish represents that look.

eggs

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Flat Leaf Italian Parsley

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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yields: 4 servings
Equipment: deep-sided frying pan, 6-quart saucepot, chef’s knife, 2 large mixing bowls, 1 small mixing bowl, a 10-cup food processor, colander spoon

Ingredients:
2 boxes of Gemelli (substitute 1 pound of spaghetti)
1 package of thawed frozen peas
1/4 pound of pancetta, diced
1 shallot, finely diced
1 teaspoon of olive oil
1 large clove of garlic, minced
1/4 cup of dry white wine (substitute unsalted chicken broth)
4 whole eggs plus, 1 yolk
2 cups of grated Parmesan cheese (reserve 1/4 cup back to top serving dishes)
1 pinch of Kosher salt to taste (a good handful of Kosher salt for pasta water)
1 tablespoon of fresh ground black pepper
3 tablespoons of Italian parsley flat-leaf parsley, finely chopped

Directions:
Place a large saucepot on the stove filled with water over medium-high heat. This will allow you time to prepare the ingredients for the dish while waiting for the water to boil.

Have ready, a whole package of thawed frozen peas in a bowl.

In a large cold sauté pan add olive oil and diced pancetta. Do not turn the heat on just yet.

Next, grind up 2 cups of Parmesan cheese in a food processor. Transfer the grated cheese to a bowl and set aside.

Note: Reserve 1/4 cup of the grated cheese to top individual servings.

In another bowl, crack 4 eggs and one egg yolk and beat them together with 1 tablespoon of fresh cracked black pepper. Measure a 1/4 cup of dry white wine (or chicken broth), and have the minced garlic set to one side. Once all the ingredients are ready it’s time to make the dish.

Turn the deep-sided frying pan with the diced pancetta and olive oil to medium heat. Start to render down the pancetta, about 7 to 10 minutes.

Add a handful of Kosher salt into the pot of boiling water. Add the pasta, of your choice, giving it a big stir, and follow the cooking time according to the directions on the box.

Once the pancetta is crispy transfer to a plate lined with a paper towel. Drain off all but 3 tablespoons the pancetta fat in the pan. If you don’t think you have that much, you can add a little olive oil.

This process goes fairly quickly. Pan still on medium heat, next, add in the minced garlic, diced shallot, and the wine. Using a wooden spoon, and while shallots and garlic are cooking, around 3 to 4 minutes, scrape up all those delicious pancetta bits that are trapped in the bottom of the pan. Let that liquid bubble up for about a minute until the alcohol has cooked out.

To the pan, using one of those large colander spoons, transfer the pasta into the pan. Next, return the cooked pancetta to the pan. Make sure to coat the all pasta with the pancetta fat, wine, and garlic that has remained in the pan. Note: if the pasta seems a little to dry and sticking together, add in a little olive oil to loosen it up.

At this point, add the crispy pancetta, the peas (the heat will warm the peas through), and the egg mixture. Using a pair of tongs, toss to combine while still over the heat, until eggs just start to set. Turn the heat off, but keep the pan on the burner. Immediately add the grated Parmesan cheese and chopped parsley. Toss those ingredients through then remove from the heat.

Pasta Carbonara is best served hot. Don’t forget about adding more cheese to the top of your dish!

Pasta Carbonara Souffle

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Roasted Chicken Pot Pie

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When it comes to comfort food, chicken pot pie is on the top of my list.  For this recipe, I decided to roast the chicken first before adding to the filling. This is my Roasted Chicken Pot Pie.

The chicken comes out so much juicier when it’s roasted. I have blogged about roasting chicken before and my method is foolproof.

I’m using a ready-made pie crust from the store for this, just to make this dish a bit easier for a weeknight meal. Grocery stores have really great, ready-made pie crusts”. Don’t be too hard on yourself if you don’t have time to make your own all the time. I like to keep a box or two in my frig to have on hand.

If you want to make your own crust and have the time, definitely do it, you can always make it the day before. For my Homemade Pie Crust recipe, click the link at the end of this post.

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Olive Oil

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Flat Leaf Italian Parsley

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Egg-Wash

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Prep Time. 15 minutes
Cook Time For Chicken: 35 to 40 minutes
Cook Time For Filling: 15 to 20 minutes (can be made while the chicken is roasting)
Bake Time: 20 to 25 minutes
Total Time: 1 hour 20 minutes
Yields: 3 pies
Equipment: 3 (9-inch) glass pie pans, large mixing bowl, 1 (3-quart) saucepot, 1 (6-quart) Dutch oven, pastry brush

Ingredients For Roasted Chicken:
4 chicken breasts, bone-in skin-on
1/2 cup of olive oil
2 tablespoons of Kosher salt
1 tablespoon of freshly ground black pepper

Ingredients For Chicken Pot Pies:
4 heaping cups of roasted chicken, bite-size chunks
1 diced yellow onion
3/4  of a (14.4-ounce) bag of frozen Birds Eye pearl onions, thawed
3/4 of a 1 lb bag frozen peas, thawed
2 1/2 cups of leafy-top carrots, diced and blanched until just fork tender
3/4 stick (6 tablespoons) of butter, unsalted
3/4 cup of all-purpose flour
1/4 cup of half-and-half
5 cups of chicken stock, unsalted
2 chicken bullion cubes
1 teaspoon of Kosher salt
1 teaspoon of freshly ground black pepper
2 tablespoons of Italian flat-leaf parsley, roughly chopped
2 boxes of store-bought ready-made pie crusts (substitute homemade pie crust, link below)
*egg wash

Directions:
Preheat oven to 350-degrees F.
Place the chicken onto two rimmed baking sheet pans. Rub each breast with equal amounts of olive oil. Sprinkle each breast with Kosher salt and fresh ground black pepper. Roast for 35 to 40 minutes.

Remove the chicken the oven, allow it to cool before removing the skins and bones. Dice the chicken into bite-size pieces, transfer to a large mixing bowl. 

While the chicken is roasting, have the chicken broth and bouillon cubes slowly heating up on a back burner. As this is happening, dice the onion and carrots. Blanch the diced carrots in boiling water for 3 to 5 minutes, just until fork tender.

Adjust the temperature to 425-degrees F.

In a large mixing bowl add the peas and pearl onions. Using a slotted spoon transfer them to the bowl containing the peas and onions.

In a saucepot over medium heat dissolve the bullion cubes in the chicken stock.

In a Dutch oven, on medium heat, start the sauce. Melt the butter, add the diced onion, and flour, stir and cook for 1 minute. Add the hot chicken broth to the flour and onion mixture. Continue to stir until broth thickens. Add all the veggies, Kosher salt, fresh ground black pepper, and the cream stir to combine.

Turn the heat to off, add the diced roasted chicken and chopped Italian flat-leaf parsley, again stir to combine.

Divide the mixture into 3 glass pie dishes, and brush the sides with egg wash. Next, lay the store-bought pie dough over each, Brush *eggwash all over the top of the dough, including the sides. Vent the top of each of the pie.

Finally, follow the baking instructions on the box for the time, usually around 20- 25 minutes, or until golden brown. Take out of the oven and let rest for about 15 minutes, then enjoy some delicious roasted chicken pot pie.

Recipe for homemade pie crust, click the link below for my recipe.

*egg wash: A mixture of 2 beaten large eggs with 2 tablespoons of milk.

Homemade Pie Crust

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