Tag Archives: roasted garlic

Sweet Italian Sausage with Roasted Garlic Pesto

If you have never lived in NH let me give you a quick overview of how quickly the weather can change in just a few days.  Last Sunday it poured and was around 60’F. Thursday was 92’F with 100% humidity; which to me means a seriously bad hair and this morning we woke to 40’F. That’s a week in the life of a New Hampshirite.  These are a few short reasons why I wait to plant the gardens.
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When making a new recipe that sounds good to me and in turn I am hoping that it is one I would ke to share with all of you. Sometimes I will take pictures so if the recipe turns out yummy. I can blog about it and have everything I need. In a perfect world that would probably work. Maybe I should have a camera set up in the kitchen at all times and automatically take pictures so I don’t have to “make sure” I do it. That would be a whole lot easier let me tell you.  
IMG_5140This last week I made the recipe I am going to share with you all and we all loved it. We even had it for lunch the next day and I think it was even better. Well I took a few pictures of the very first part; roasting the garlic; and never snapped another one. So last night I went to the store around 7 o’clock to get the 2 things I was missing so I could make it again and take pictures so I could blog about it today. See how dedicated I am to you; you’re welcome wink wink!
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I know the recipe is good when I share my thoughts with my husband and he is totally on board with eating the same dish in the same week. So this one will be on my go-to list as it is pretty quick, delicious and re-heats well. I think my guys ate it cold for lunch the next day and loved it. My kind of dish!
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Sweet Italian Sausage & Pesto Pasta

1 head of garlic – roasted
1 Package of Brocolini
1/3 or so cup of Olive Oil
1/4 cup or handful of Almonds
Pinch or so of red chili flakes
1/2 cup Parmesan cheese grated
3/4 lb sweet Italian sausage, casing removed
1 pound package of medium shells
Kosher salt

slice the garlic in half, width wise, place in a small piece of tin-coil and drizzle the cut side with a little olive oil. loosely wrap the head and place in a 400′ oven for about 30-45 minutes. Once roasted let it cool before making the pesto.

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Using a food processor pulse the almonds until they are just broken up. add the rest of the ingredients minus the oil and pulse to combined. while the blade is running drizzle in enough olive oil to make it a loose paste.
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in a large pot fill with water; where you will be cooking your pasta and the broccolini.
generously salt the water, once it starts bubbling put in your broccolini for about a minute or two. remove to a bowl of iced water to stop the cooking process.
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drop your pasta and cook for 2 minutes less than the package indicates; you will be finishing off the cooking in the pan with the other ingredients.
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in a large saute pan add 2 tablespoons of olive oil once hot enough; just about to smoke; , add the sausage and break it down with either a wooden spoon or a potato masher until brown. add about a 1/4 cup of the pasta water to the pan and stir, getting up all the browned bits in the bottom of the pan.
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reserving some of the pasta water, drain your pasta and add it to the sausage pan. Add the pesto; toss to combine. Serve immediately with grated Parmesan.
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Adapted from Mario Batali The Chew Orecchiette with sweet sausage and rapini

Fried Calamari – easier than you think

A few years ago Calamari was another one of the things my son asked me to make that I had never made before. I am not sure if he is getting me back for making him try everything on his plate; which is still a rule in my house today. Or if he is testing to see if I can pull it off. Now that he is older I think he is having me test recipes to find the best one so he can make it someday. I’ve seen him more than once take my recipe binder and make a dish or two from my treasures.

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While he is the first to order it if it is on the menu while eating out; we all really enjoy eating calamari. We have made it a couple of times at home, the first time my daughter bought and cleaned it; while it was totally doable; it was kind of a pain to clean out all the bones and pretty messy. A couple of weeks ago I noticed a frozen package of cleaned calamari I immediately picked it up I figured why not try it out, if it was terrible I have no problem not eating or serving it. I have said more than once that if what I made was inedible takeout is only a phone call away. Thankfully I had not had to make any calls to date. Though I will definitely admit, some recipes have never been repeated or we discuss how to change it and make it more to our liking.

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Calamari can go from delicious to a rubbery mess in a matter of seconds.  While it requires a little TLC to make it delicious it really isn’t too difficult. Make sure the frying oil is at 350’ Make sure to soak the cleaned calamari in milk for a couple of hours before you are ready to cook them and only fry them for 1 to 2 minutes.

Calamari

If you are going to clean your own pick up 6 medium or 8 small quid

Or pick up a package of frozen cleaned calamari – must be entirely thawed

Milk to cover

Vegetable oil for frying

1½ cups AP flour

1 tsp dried oregano

Kosher salt & fresh cracked black pepper

Lemon wedges for serving

Roasted garlic aioli

Make sure to clean the squid thoroughly, cut the bodies into ½ inch pieces, and trim the long pieces of tentacles. Place in a bowl and cover with milk. Set in the fridge for a couple of hours – at this time you’ll want to roast the garlic for your dipping aioli.

If using a deep fryer heat to 350’ or place 2 to 3 inches in a heavy bottomed pan over medium high heat until it reaches 350’ using a deep fry thermometer.

In a shallow dish place flour, oregano, and season well with salt and pepper; drain squid and dredge it in the seasoned flour. Working in batches, fry the squid in the hot oil until golden brown 1 to 2 minutes. Using a slotted spoon; transfer fried squid to paper towels to drain. Serve with lemon wedges and aioli or whatever your favorite dipping sauce is.

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Roasted garlic aioli

1 cup of your favorite mayonnaise

3 cloves roasted garlic

Squeeze garlic onto a cutting board; add a pinch of salt and using the side of a knife work the salt into the garlic which will turn into a nice paste. Add it to the mayo and voila – a delicious dip.

Roasting Garlic

You can either roast a few pieces or a whole head. I suggest a whole head, if can be used to flavor many dishes. For one; roasted garlic mashed potatoes YUM! Clip off the top of the head of garlic leaving the head intact but remove some of the paper to expose the tip of the garlic, add a little olive oil 1-2 tablespoons and place in a tinfoil packet. In a 400’ oven place foil packet in a dish and roast for about an hour. Cooking time will depend on size of garlic so keep an eye on it.