Read Online Winter Gatherings by Rick Rodgers - Free Book Online Page B
Authors: Rick Rodgers
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directions until tender. Drain and rinse under cold running water. Drain well.
5. Transfer the noodles to a bowl. Add the chicken, orange segments, cucumber, scallions, and bell pepper. Add the vinaigrette and toss well. Sprinkle with the cilantro. Taste and season with soy sauce and hot sauce, as desired. Serve at room temperature.
Shrimp Jambalaya Ziti
Makes 6 servings
Mardi Gras is usually celebrated in winter, when it reminds the celebrants that spring will return, just as it does every year. Even if you aren’t in New Orleans, this dish celebrates the holiday with Cajun flavors. And consider serving it as the main dish at a Super Bowl party.
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2 tablespoons olive oil
8 ounces andouille or kielbasa sausage, cut into ½-inch dice
1 large onion, chopped
1 medium red bell pepper, cored, seeded, and diced
2 medium celery ribs, chopped
3 scallions, chopped
2 garlic cloves, finely chopped
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon sweet paprika, preferably Spanish or Hungarian
1/8 teaspoon cayenne pepper
One 28-ounce can crushed tomatoes with puree
1 pound medium shrimp, peeled and deveined
1 pound ziti, penne, or rigatoni
Freshly grated Parmesan, for serving
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1. Heat the oil in a large saucepan over medium heat. Add the andouille and cook, stirring often, until lightly browned, about 5 minutes. Using a slotted spoon, transfer the andouille to a plate, leaving the fat in the saucepan.
2. Add the onion, bell pepper, celery, scallions, and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Add the oregano, basil, paprika, and cayenne, and stir well. Return the andouille to the saucepan. Add the tomatoes and their puree and bring to a boil. Reduce the heat to medium-low and partially cover. Simmer until the puree is lightly thickened, about 45 minutes. During the last 3 minutes, add the shrimp and cook until they turn opaque.
3. Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the ziti and cook according to the package instructions until barely tender. Drain well.
4. Return the ziti to the pot. Add the sauce and mix well. Serve hot, with the cheese on the side.
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Super Bowl Menu
Sweet and Spicy Chicken Wings (Chapter 1)
Your favorite dips and chips
Shrimp Jambalaya Ziti (opposite)
Garlic bread
Pear and Crystallized Ginger Gingerbread (Chapter 6)
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Baked Penne with Farmhouse Cheddar and Leeks
Makes 6 servings
Leeks lift this macaroni and cheese out of the ordinary. If your kids would rebel at leeks in their favorite noodle dish, just leave the leeks out and decrease the mustard to 1 teaspoon. This dish is truly sensational when made with first-class white Cheddar, and when I am feeling really flush, I’ll use a British farmhouse cheese.
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1 pound penne
4 tablespoons (½ stick) unsalted butter, plus more for the baking dish
4 large leeks, white and pale green parts only, well rinsed, drained, and chopped (5 cups)
¼ cup flour
3½ cups whole milk, heated
4 cups (1 pound) shredded extra-sharp white Cheddar
1 tablespoon Dijon mustard
½ teaspoon hot red pepper sauce
Salt
2 large eggs
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1. Preheat the oven to 400°F. Lightly butter a 15 x 10-inch baking dish.
2. Bring a large pot of salted water to a boil over high heat. Add the penne and cook, stirring occasionally, until barely tender (remember the pasta will be baked), about 8 minutes. Drain well.
3. Meanwhile, melt the butter in a large saucepan over medium heat. Add the leeks and cover. Cook, stirring occasionally, until the leeks are tender but not browned, about 10 minutes. Uncover and stir in the flour. Whisk in the milk. Bring to a simmer over medium heat, stirring often. Remove from the heat. Stir in the Cheddar, mustard, and red pepper sauce. Season with salt and additional red pepper sauce to taste.
4. Whisk the eggs in a medium bowl. Gradually whisk in about 1 cup of the hot cheese sauce, then stir the egg and cheese mixture back into the saucepan.
5. Transfer the noodles to a bowl. Add the chicken, orange segments, cucumber, scallions, and bell pepper. Add the vinaigrette and toss well. Sprinkle with the cilantro. Taste and season with soy sauce and hot sauce, as desired. Serve at room temperature.
Shrimp Jambalaya Ziti
Makes 6 servings
Mardi Gras is usually celebrated in winter, when it reminds the celebrants that spring will return, just as it does every year. Even if you aren’t in New Orleans, this dish celebrates the holiday with Cajun flavors. And consider serving it as the main dish at a Super Bowl party.
----
2 tablespoons olive oil
8 ounces andouille or kielbasa sausage, cut into ½-inch dice
1 large onion, chopped
1 medium red bell pepper, cored, seeded, and diced
2 medium celery ribs, chopped
3 scallions, chopped
2 garlic cloves, finely chopped
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon sweet paprika, preferably Spanish or Hungarian
1/8 teaspoon cayenne pepper
One 28-ounce can crushed tomatoes with puree
1 pound medium shrimp, peeled and deveined
1 pound ziti, penne, or rigatoni
Freshly grated Parmesan, for serving
----
1. Heat the oil in a large saucepan over medium heat. Add the andouille and cook, stirring often, until lightly browned, about 5 minutes. Using a slotted spoon, transfer the andouille to a plate, leaving the fat in the saucepan.
2. Add the onion, bell pepper, celery, scallions, and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Add the oregano, basil, paprika, and cayenne, and stir well. Return the andouille to the saucepan. Add the tomatoes and their puree and bring to a boil. Reduce the heat to medium-low and partially cover. Simmer until the puree is lightly thickened, about 45 minutes. During the last 3 minutes, add the shrimp and cook until they turn opaque.
3. Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the ziti and cook according to the package instructions until barely tender. Drain well.
4. Return the ziti to the pot. Add the sauce and mix well. Serve hot, with the cheese on the side.
----
Super Bowl Menu
Sweet and Spicy Chicken Wings (Chapter 1)
Your favorite dips and chips
Shrimp Jambalaya Ziti (opposite)
Garlic bread
Pear and Crystallized Ginger Gingerbread (Chapter 6)
----
Baked Penne with Farmhouse Cheddar and Leeks
Makes 6 servings
Leeks lift this macaroni and cheese out of the ordinary. If your kids would rebel at leeks in their favorite noodle dish, just leave the leeks out and decrease the mustard to 1 teaspoon. This dish is truly sensational when made with first-class white Cheddar, and when I am feeling really flush, I’ll use a British farmhouse cheese.
----
1 pound penne
4 tablespoons (½ stick) unsalted butter, plus more for the baking dish
4 large leeks, white and pale green parts only, well rinsed, drained, and chopped (5 cups)
¼ cup flour
3½ cups whole milk, heated
4 cups (1 pound) shredded extra-sharp white Cheddar
1 tablespoon Dijon mustard
½ teaspoon hot red pepper sauce
Salt
2 large eggs
----
1. Preheat the oven to 400°F. Lightly butter a 15 x 10-inch baking dish.
2. Bring a large pot of salted water to a boil over high heat. Add the penne and cook, stirring occasionally, until barely tender (remember the pasta will be baked), about 8 minutes. Drain well.
3. Meanwhile, melt the butter in a large saucepan over medium heat. Add the leeks and cover. Cook, stirring occasionally, until the leeks are tender but not browned, about 10 minutes. Uncover and stir in the flour. Whisk in the milk. Bring to a simmer over medium heat, stirring often. Remove from the heat. Stir in the Cheddar, mustard, and red pepper sauce. Season with salt and additional red pepper sauce to taste.
4. Whisk the eggs in a medium bowl. Gradually whisk in about 1 cup of the hot cheese sauce, then stir the egg and cheese mixture back into the saucepan.
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