Fettuccine Pasta in Garlic Sauce with Fresh Garden Basil


Fettuccine Pasta in Garlic Sauce with Fresh Garden Basil | Culinary Compost RecipesThis Italian pasta recipe is a variant on my classic garlic pasta sauce, but with fresh garden basil. For more years than I care to remember, my summer basil crop was a total disaster, due to increased seasonal rain. I was blessed this year with a bumper crop so I put it to good use in this recipe, and in my classic Italian pesto.

Take care not to scorch the garlic. You must stir it constantly until it just turns a light straw color. A good heavy pan is essential for this technique. Remove from the burner and set aside until you’re ready to mix it with the pasta. This recipe can be made as a meal, including grilled marinated chicken breast, or as a side with swordfish. Amazing — Enjoy.

INGREDIENTS:

1/2 box fettuccine noodles, cooked al dente
1/2 cup XV olive oil (do not skimp on quality)
6-8 large cloves garlic, peeled and minced
30 shelled pistachios, finely chopped
1/2 cup finely-grated hard Parmesan cheese
2 cups finely sliced fresh garden basil leaves
Pinch of ground red pepper flakes, to taste
Kosher salt and black pepper, to taste

DIRECTIONS:

In a 12″ heavy cast-iron skillet, heat the olive oil over medium-low heat until it starts to shimmer. Add the minced garlic and chopped pistachio nuts, the red pepper flakes, kosher salt and fresh-ground black pepper. Stir constantly until the garlic is slightly softened and straw colored. Remove from the burner and set aside.

While preparing the sauce, bring 2 quarts of water with a pinch of salt to a boil in a soup pot. Stir frequently to dissolve the salt. Add the fettuccine noodles and cook al dente, according to package directions. Time the noodles so they are done when the sauce is finished.

Drain the noodles and place in a large mixing bowl. Add the garlic sauce, Parmesan cheese and fresh basil. Toss to coat. Serve immediately.

Serves 2-4

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Penne Pasta in Parmesan-Garlic Sauce with Italian Parsley and Scallion


Penne Pasta in Parmesan-Garlic Sauce with Italian Parsley and Scallion | Culinary Compost RecipesI created this simple recipe as an alternative to purchasing high-priced store-bought pasta salad at a ridiculous $5.99/pound. You can use either penne or orecchiette pasta with fantastic results. The quantity shown here will set you back a whopping two dollars.

This is a cold pasta salad that should be chilled before serving so the flavors have time to set. Enjoy—

 

INGREDIENTS:

3 cups penne or orecchiette pasta, cooked al dente
1 pinch table salt
4 large cloves garlic, minced
1/4 cup XV olive oil, plus more for mixing
1/4 cup finely-sliced scallion greens
2 tbs. minced Italian flat-leaf parsley
1/2 tsp. crushed dry Italian basil
1 cup coarse-grated hard Parmesan cheese
Kosher salt and fresh-ground black pepper to taste

 

DIRECTIONS:

Heat one quart of water in a saucepan with a pinch of table salt until boiling. Add the pasta and cook according to package instructions until just al dente, stirring occasionally. Drain and run under cold water in a colander to stop it from cooking. Shake off all the water and place in a large mixing bowl.

While preparing the pasta, heat 1/4 cup of XV olive oil in a small, heavy skillet over medium-low heat. Add the minced raw garlic and sauté until fragrant. It should just start to turn a straw color. Remove from the heat and let stand to cool.

Add the rest of the ingredients in the mixing bowl and fold in with a spatula. When cooled, add the garlic and olive oil and mix to incorporate. You can add more olive oil if necessary based on preference. Correct the seasoning if needed and chill for 1 hour before serving.

Mike’s ProTip: Take the time and sauté the garlic. This step is critical. It mellows the acrid bite while infusing the olive oil, adding an incredible depth of flavor.

Serves 4.

Stir-Fry Pork with Vegetables and Black Bean Chili Garlic Sauce


Stir-Fry Pork with Vegetables and Black Bean Chili Garlic SauceThis is a recipe loosely based on one by Fuchsia Dunlop, from her book Every Grain of Rice. The sauce represented here is intensely dark, rich and fragrant; elevated by the Laoganma black bean chili oil.  Look for it in large Asian markets – it is an amazing product. Enjoy!

 

INGREDIENTS:

4 oz. ground pork with a decent amount of fat
1” chunk of fresh ginger, peeled and finely chopped
4 large cloves of garlic, peeled and finely chopped
2 large shiitake mushrooms, stemmed and sliced
2 large carrots, peeled and cut into 1” planks
handful of snow peas, trimmed and cut in half
1/4 large red onion, cut in wedges
1/2 yellow bell pepper, sliced in 1” pieces
1/2 red bell pepper, sliced in 1” pieces
1 large scallion, trimmed and cut in 2” sections at a bias

FOR THE SAUCE:
1 heaping tbs. Laoganma® Chili Oil with Black Bean
1/2 tsp. Lee Kum Kee® Black Bean Garlic Sauce
1/2 cup beef stock
1 tbs. dark soy sauce
1 tbs. Shaoxing wine
1 tsp. Gold Plum® Chinkiang black vinegar
1 tsp. packed brown sugar
1 tsp. corn starch
1/4 tsp. ground white pepper
1/4 tsp. ground Szechuan peppercorns*, toasted in a mortar
1 tsp. sesame oil

1 cup Thai Jasmine rice
2 tbs. canola oil, divided

 

DIRECTIONS:

Cut, measure and prepare all ingredients so you have them ready, and at hand.
Prepare the sauce by adding everything except the Laoganma chili oil and sesame oil to a small mixing bowl. Mix well.

Heat a wok over high heat until it starts to smoke. Add 1 tbs. canola oil and swirl the wok to coat. Add the ground pork and stir-fry with a long-handled Chinese spatula until no longer pink and the surface starts to brown. Drain and set the pork aside. Discard the fat from the wok.

Add the remaining canola oil to the wok and stir to coat. Add the Laoganma chili oil, the ginger and garlic. Quickly stir-fry until fragrant, about 30 seconds. Add the bell pepper, red onion, mushrooms, carrot and snow peas. Stir-fry until crisp-tender and the surfaces start to char. Add the sauce mixture and stir, scraping to deglaze the wok. Keep stirring for 2-3 minutes until the sauce is reduced by half. Add the pork back to the wok.

Add the chopped scallion and stir for about a minute until it is just wilted. Add the sesame oil. Remove the wok from the heat and serve with jasmine rice.

To prepare the rice:
Bring 2 cups of water to a boil in a 2.5 quart heavy stock pot. Add the jasmine rice and bring to a boil. Cook, stirring occasionally until the liquid is reduced and the surface starts to show pock marks. Cover and cook over very low heat for 20 minutes. Fluff and serve. Time the rice so it is done when you are done with the stir-fry.

Serves 2.

*A note on the Szechuan peppercorns: These may be hard to find, but they add such a unique flavor to this dish. They are not true peppercorns, but actually the seed pods from the Asian prickly ash shrub. Toast one level teaspoon in a small cast-iron skillet over medium heat until they just start to smell fragrant. Shake them occasionally so they don’t scorch. Immediately remove from the heat and transfer to a mortar. Lightly grind by hand until the pods are crushed. Discard the hard black seeds, as they are very gritty. Run through a fine mesh screen and discard the larger pieces. Keep the fine powder in a small airtight spice jar stored in your fridge. It will last about a week before the flavor starts to fade. These peppercorns produce a numbing sensation on your tongue, which is caused by the active compound hydroxy alpha sanshool. The spice is widely used in Nepal, Tibet, Bhutan, China and Northern India.

Pane Bianco Torsione (Italian White Twist Bread with Sun-Dried Tomatoes, Garlic and Basil)


Pane Bianco Torsione (White Twist Bread with Sun Dried Tomatoes, Garlic and Basil) | Culinary Compost RecipesI stumbled upon this recipe in an effort on further honing my bread-making skills. It is shown here, verbatim on King Arthur Flour’s website.  Quite simply stated, it blew me away and was a huge hit with my family. The preparation is tedious, but not overly complicated. The visual presentation is stunning and if you follow the directions step-by-step, it’s virtually impossible to screw up. Trust me, if I can make this, anyone can. In my version, I added a bit more salt and also added sugar to the dough, based on other bread recipes from my family.

 

INGREDIENTS:

~For the Dough:

3 cups King Arthur Unbleached Bread Flour
2 tsp. instant quick-rise yeast (one package)
1-1/2 tsp. salt
2 tbs. white sugar
1 large egg
1/2 cup lukewarm milk
1/2 cup lukewarm water
3 tbs. XV olive oil

~For the Filling:

3/4 cup shredded Italian-blend cheese
1/2 cup oil-packed sun-dried tomatoes (1/2 of a 7-oz. jar)
3 to 6 cloves garlic, roasted, peeled and minced
1/3 cup chopped fresh basil

 

PREPARATION:

Prepare the dough by combining all of the ingredients shown in a large mixing bowl. Using a silicone spatula, fold by hand until the dough starts to pull away from the bowl.
Remove and set on a floured work surface. Fold and knead by hand for six to ten minutes, until the dough has firmed up. Add a bit more water or flour if needed. The consistency of the dough should be tacky and soft. Gently form it into a ball and transfer to a greased bowl about double in size of the dough ball.

Place the bowl in your oven and turn on the oven light. Cover with a towel dampened with warm water. Let rise for 45 to 60 minutes, until doubled in size. Your time may vary.

While you are waiting, drain the tomatoes on a paper towel. Squeeze out the excess olive oil. Mince and set aside.
Finely chop the basil and set aside.
Measure the shredded Italian cheese and set aside.
Roast, peel and finely chop the garlic. Add to the tomatoes and mix to incorporate.

After the dough has risen, gently deflate and then roll into a 22″ x 8″ rectangle. Spread the cheese, basil, tomato and garlic evenly over the entire surface.

Carefully roll the dough into a 22″ log by turning it the long way. You will need to turn it over itself at least once. Crimp the edges together and pinch the ends shut.
Turn it so the seam side is down. Carefully place it on a baking sheet lined with parchment paper.
Using a kitchen shears, cut a slit down the length of the loaf, at the top, stopping about 1″ from each end.
Twist the log into an “S” shape and tuck the ends under the center of the loaf, forming a figure-8, while keeping the slit to the top.

Cover with plastic wrap and let the loaf rise in a warm place until double, 45 to 60 minutes.
While the loaf is rising, preheat the oven to 350°F.
Uncover the bread, and bake it for 35 to 40 minutes, tenting it with foil after 20 minutes to prevent over-browning.
Remove the bread from the oven, and transfer to a rack to cool.

Enjoy warm or at room temperature, drizzled with quality XV olive oil. Store, well-wrapped, at room temperature for a couple of days; freeze for longer storage.

Serves 6
Makes one loaf

Pane Bianco Torsione (White Twist Bread with Sun Dried Tomatoes, Garlic and Basil) | Culinary Compost Recipes

Pane Bianco Torsione (White Twist Bread with Sun Dried Tomatoes, Garlic and Basil) | Culinary Compost Recipes

Pane Bianco Torsione (White Twist Bread with Sun Dried Tomatoes, Garlic and Basil) | Culinary Compost Recipes

Thai Dragon Noodles


thai dragon noodles prepared in a cast-iron wok

This is an amazing and economical dish that can be very spicy – control the heat by limiting the amount of hot chili used — but why would you want to?  The fish sauce is very traditional, but may be omitted if desired. Get everything measured and cut so you are ready to go, as the preparation only takes a few minutes.
Yum!

Ingredients:

1 8-oz. package Chinese wide Lo Mein noodles
6 cups of water
2 eggs, beaten
3 tbs. salted butter
1 tbs. soy sauce
1 dash of Asian fish sauce
1 tbs. packed brown sugar
1 tbs. Vietnamese “Rooster” chili garlic sauce or Sriracha, to taste
3 cloves minced garlic
1 Thai hot green chili, stemmed, seeded and cut into thin strips
2 scallion, trimmed and cut into 1″ chunks, sliced at a bias
1/2 cup trimmed and washed whole cilantro leaves
Lime wedges for garnish

 

Directions:

In a heavy stock pot, bring 6 cups of water to a boil for the noodles. Prepare 4 ounces of the Lo Mein noodles according to package directions, and cook until al dente; just over four minutes.
(One eight-ounce package is enough for two people – the recipe shown here is for a single large serving.) Drain and set aside, covered.

While the noodles are cooking, prepare the sauce ingredients by mixing the brown sugar, soy sauce, fish sauce and chili garlic sauce or Sriracha. Set aside.
A note on the fish sauce: A little bit goes a long way! The flavor is very intense, so use it sparingly.

Heat the butter over medium heat in a heavy wok or skillet and add the garlic; stirring constantly for 3 minutes. Add the eggs and stir constantly until cooked through. Shut off the heat and add the sauce, sliced green chili, noodles, scallion and cilantro. Toss until coated.

Serve with lime wedge as a garnish.

 

Serves 1-2

thai dragon noodles recipe ingredients

Stir-Fry Vegetables with Ginger and Garlic


This is a simple stir-fry recipe that can be used with any fresh vegetables that you have on hand. Just make sure to cut them in small, even pieces. The seasoning is light and flavorful. If you prefer it spicy, add a couple of crushed chilies to the wok oil before frying.

A properly-heated wok is a must with this recipe to ensure that the veggies don’t get soggy. My electric flat-top stove doesn’t generate enough heat so I use my cast-iron Lodge wok on a 22″ Weber grill over real wood charcoal until it’s blistering hot.

Ingredients:

2 handfuls fresh string beans – washed, ends snipped and cut into 2″ pieces
2 carrots, peeled and thin sliced
1 red bell pepper, sliced into 1/2″ strips
1 head broccoli, washed thoroughly and trimmed
2 scallions (green stalk onions), washed, split and quartered with roots removed.
1″ chunk of ginger, about the diameter of a quarter, peeled and minced
3 cloves garlic, peeled and minced

2 tbs. soy sauce
1 tsp. pure sesame oil

2 tbs. peanut oil for frying

Directions:

Prepare all vegetables and seasoning before cooking. This recipe cooks fast – it will be done in four minutes once it hits the wok.

Trim all vegetables and pat dry. Let warm up to room temperature before placing in the wok.

Combine the minced garlic, ginger, 2 tbs. soy sauce and 1 tsp. sesame oil in a small mixing bowl. Mix well and set aside.

Heat a wok over high heat until it smokes. Add the 2 tbs. peanut oil and swirl to coat the sides of the wok. When it just starts to smoke test the temperature by adding a drop of water to the side of the wok. It should sizzle and evaporate almost instantly.

Add the ginger and garlic mixture to the wok and quickly stir fry using a wok ladle or two silicone spatulas to avoid scorching until just aromatic. On a very hot wok this should take no more than 30 seconds. Immediately add the vegetables and stir to coat well. Let sit for a minute. Stir briefly, let sit for an additional minute to sear. Stir well to incorporate and remove when just crisp-tender – about four minutes total.

Serve with steamed white rice and your choice of a dinner selection.

Serves 2-4.

Pasta with Garlic Sauce


If you love garlic you will love this authentic Italian recipe. It goes well with a number of main dishes including swordfish or shrimp scampi.

Ingredients:

Angel hair pasta
1/4 – 1/2 cup XV olive oil
4-6 fresh garlic cloves, peeled and fine chopped
1/4 – 1/2 cup fresh Italian flat-leaf parsley, washed and minced
Red pepper flakes to taste
Salt to taste
1/2 cup hard Parmesan cheese, grated

Directions:

Boil the noodles al dente according to package directions and time them so that they are done with the sauce.

Sauce: Combine the olive oil and fine-chopped garlic, saute until garlic just starts to turn a golden color. Add 3/4 of the parsley, salt and red pepper.

Toss immediately with the noodles. Top with remaining parsley and Parmesan cheese.

Prep time: 1/2 hour
Cook time: 7 minutes
Serves: 4