by Anne Papina on March 13, 2001
I have to tell you — Nick Stellino is one of my favorite TV chefs. He has a charming style and makes the most complicated dishes seem relatively easy.
I saw him prepare this recipe a couple of weeks ago, and needless to say, I couldn’t wait to try it myself. It’s really simple, and the combination of ingredients is a welcome deviation from the typical pasta sauce.
If you love garlic, throw in a few extra cloves:
Pasta with Spicy Saugage and Pumpkin Sauce
Author: Adapted from Nick Stellino
Recipe type: Pasta
- 4 tablespoons olive oil
- 1 pound spicy Italian sausage, casing removed
- 1 cup chopped onion
- 15 cloves garlic, thickly sliced
- 3 tablespoons chopped fresh sage
- ¼ teaspoon red pepper flakes
- 1¼ cups white wine
- 1¼ cups canned pumpkin puree
- 2 cups turkey stock
- salt and pepper to taste
- 1 tablespoon salt
- 1 pound penne, penne rigate, rigatoni or tortiglioni
- 6 tablespoons freshly grated Parmesan cheese, optional
- In a large, deep sauté pan, heat 1 tablespoon of the olive oil over high heat for 2 minutes. Add the sausage and cook until brown, about 3 minutes. While it browns, break it up into bite-sized pieces with the back of a wooden spoon. Turn off heat and remove the sausage to a bowl with a slotted spoon. Cover and set aside.
- Keep 1 tablespoon of the oil in the pan, and discard the rest. Add the remaining 3 tablespoons olive oil, and cook over medium heat for 3 minutes. Add the onion, garlic, and sage, and cook for 10 minutes, stirring well, until the onion and garlic start to brown. Add the sausage and cook for 2 minutes, stirring well. Deglaze the pan with the wine and cook for 8 minutes, stirring well to dislodge any browned bits from the bottom of the pan.
- Add the pumpkin purée and cook for 2 minutes, stirring well. Add the stock and cinnamon if desired, bring to a boil over high heat, then reduce heat and simmer for 30 minutes. Add salt and pepper to taste.
- While the sauce is cooking, bring a large pot of water, with the 1 tablespoon of salt added to a boil over high heat. Add the pasta and cook according to the instructions of the package. Drain well in a colander over the sink and pour back into the pot. Add the sauce and cook over medium heat for 3 to 5 minutes, stirring constantly. Remove from heat, add the Parmesan if desired and serve.
2.2.8
by Anne Papina on March 11, 2001
The property at my grandmother’s house is surrounded by wild blackberry bushes. During the summer, passersby take what hangs over the fences, but the bounty inside is mine, all mine.
Fresh berry pies are really a snap to make, especially if you buy the ready-made crust — all the work is in the pickin’
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by Anne Papina on January 11, 2001
OK, so it’s in AOL’s advertising section, BUT one of our recipes was featured in the premiere issue of hot.dots magazine… a new publication by the In Style folks.
Figured I should share it with you here as well. This recipe has been in my family for years, but I’m not really sure of the origin (though I suspect it probably came from a box of cake mix <g>)
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by Anne Papina on October 10, 2000
(ARA) – Mushrooms, a popular topping, are a familiar sight at any pizzeria. Steakhouses offer sautéed mushrooms over steaks and, in a family restaurant, mushrooms might be an optional topper for baked potatoes. This kind of topper, plain and simple, couldn’t be nicer but it’s a far cry from the new jazzier toppers, which combine fresh mushrooms with cheese, seasonings and other flavorful ingredients in exciting ways.
These mushroom toppers are easy to whip up so there’s every reason to enjoy them at home. Melted Swiss and Mushroom Topper is a spirited combo with nutty Swiss cheese and tangy olives that’s worthy of any restaurant but very doable in a home kitchen. And, like any chef, you choose what goes under the topper. Mild-flavored fish fillets such as farm-raised catfish or poached chicken breast are great picks. Good-for-you veggies like steamed broccoli or green beans get a lot more interesting when they’re crowned with this mushroom topper. And it’s great over bruschetta made from slices of rustic country bread, toasted and rubbed lightly with raw garlic.
Mushroom and Country Sausage Topper is delightfully chunky, with fresh tomatoes and green onions added to the mix. As an all-in-one meal, it’s sensational, whether spooned over flaky baked potatoes, soft polenta or split, piping-hot biscuits. These toppers go with an astonishing variety of foods, but we shouldn’t be surprised. Rich in the savory quality known as umami or the “fifth taste,” mushrooms have the power to transform the flavor of other foods.
Leftover topper? Serve it on something different the next night. Here are the recipes:
The New Mushroom Toppers
Author: Anne Papina
Recipe type: Side
Cuisine: American
- 1 tablespoon olive oil
- 8 ounces white mushrooms, sliced (about 3 cups)
- 8 ounces crimini and/or shiitake mushrooms (stems removed), sliced (about 3 cups)
- 1 cup chopped onion
- ¼ teaspoon dried thyme
- ¼ teaspoon ground black pepper
- 1 cup coarsely shredded Swiss cheese (about 4 ounces)
- ¼ cup sliced pitted black olives (preferably imported)
- 8 ounces pork sausage links (about 8), cut into ½-inch pieces
- 1 pound white mushrooms, sliced (about 6 cups)
- 2 cups chopped fresh tomatoes (2 large tomatoes)
- ½ cup sliced green onions (scallions)
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- In a large skillet, over medium-high heat, heat oil until hot. Add mushrooms, onion, thyme and pepper; cook and stir until lightly browned and moisture evaporates, 5 to 7 minutes. Transfer to a medium bowl, stir in cheese and olives. Season to taste with salt, if desired.
- To make bruschetta, brush four large slices of coarse-textured country bread with extra-virgin olive oil. Toast until crisp but only lightly browned. Rub slices with the cut sides of a split garlic clove.
- In a large skillet, over medium-high heat, cook and stir sausage pieces until browned, about 5 minutes. Stir in mushrooms; cook and stir until mushrooms are golden, about 5 minutes. Add tomatoes, green onions, salt and pepper; cook until heated through, about 1 minute.
3.1.03
by Anne Papina on January 5, 2000
Sandies By The Sea
- 2 cups all-purpose flour
- ¼ tsp. salt
- 1 cup (2 sticks) unsalted butter, softened
- ⅔ cup firmly packed light brown sugar
- 1 large egg
- 1 tsp. pure vanilla extract
- 1 cup pecans, lightly toasted and very finely ground*
- 20 caramel candies
- 3 Tbsp. cream or whole milk
- 2 to 3 Tbsp. large crystal sea salt or fleur de sel, as needed**
- 1 cup chopped bittersweet chocolate or chocolate morsels (at least 60 percent cocoa)
- Combine flour and salt in bowl; set aside.
- In a mixing bowl, cream butter and sugar until light and fluffy. Add egg and vanilla; beat to blend. Add dry ingredients in batches, mixing between each. Stir in ground pecans. Cover and chill dough until firm.
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper or butter the sheets.
- Roll dough into 1-in. balls with floured hands. Place on baking sheet at least 1 in. apart, and form a cavity in center of each ball with thumb. Bake for 13 to 15 min., or until bottoms are brown and set.
- Remove cookies from oven; cool briefly on baking sheet. Transfer with a metal spatula to a wire cooling rack set over a piece of parchment paper.
- Melt caramel candies and cream together in a saucepan over low heat, stirring frequently. Fill center of each cookie with approximately ½ tsp. of caramel. Sprinkle warm centers evenly with sea salt, and let sit until firm.
- Place chocolate in plastic bag in a bowl, heat on medium at 30-sec. intervals in microwave. Massage between each interval until melted. Cut a small hole in bottom corner of bag, drizzle chocolate across each cookie; add additional salt if desired and allow cookies to sit until chocolate has become firm.
*To toast pecans, place nuts in a single layer in an ungreased shallow pan. Bake at 350 degrees F for 5 to 10 min., or until golden brown. Remove from pan to cool.
** Sea salt and fleur de sel are found at specialty food markets and most supermarkets. For this recipe, choose a white or pink variety with large crystals.
2.2.8
by Anne Papina on January 5, 2000
(ARA) – No holiday is complete without at least one batch of adorable, jelly-filled thumbprint cookies. The key ingredient for this holiday favorite is butter — helping to create a melt-in-your mouth, shortbread dough — the perfect foil for sweet jelly filling. Think beyond traditional raspberry jelly this holiday season and experiment with trendy thumbprint fillings guaranteed to impress family and friends.
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by Anne Papina on October 10, 1999
(ARA) – Fruits and vegetables are critical components in maintaining a healthy, balanced diet. In fact, the recently revamped Food Pyramid from the U.S. Department of Agriculture (USDA) includes a significant increase in the recommended daily servings of fruit and vegetables.
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by Anne Papina on July 31, 1999
Spicy Grilled Tofu
Author: National Honey Board
Recipe type: Main
- 1 14-ounce package. extra-firm tofu, drained and cut lengthwise into eight slices
- ½ cup fresh lime juice
- ⅓ cup honey
- ¼ cup soy sauce
- 2 teaspoons chili paste with garlic
- 3 cloves garlic, minced (about 1 tablespoon)
- ¼ teaspoon ground black pepper
- Place the tofu slices on several layers of paper towels; cover with additional paper towels. Let stand 20 minutes, pressing down occasionally with your hands to squeeze out water.
- Arrange tofu in single layer in 13-by-9-inch glass baking dish. Whisk together lime juice, honey, soy sauce, chili paste, garlic and pepper in small bowl. Pour over tofu, coating each slice. Cover tightly with plastic wrap and chill four hours, or overnight.
- Spray grill rack or pan with nonstick cooking spray. Heat grill or grill pan to medium heat. Remove tofu slices from baking dish, reserving marinade. Grill tofu slices three to four minutes on each side, or until browned and crisp on the outside. Return tofu to baking dish and toss with reserved marinade. Serve immediately.
2.2.8
by Anne Papina on November 19, 1998
Carmelized Nuts
Author: Anne Papina
Recipe type: Snack
Cuisine: American
- ½ cup light Karo syrup
- 1 cup nuts of choice, shelled
- Preheat oven to 350F.
- In a small saucepan, heat corn syrup until thinned. Stir in nuts and toss until well coated.
- Spread nuts on a non-stick cookie sheet and bake for 20 minutes. Loosen from cookie sheet and cool slightly. Rub off excess crystalized syrup, and they're ready to serve.
These nuts make a great topping for salads, desserts or even eaten alone (so be sure to make extra)
3.1.03
by Anne Papina on October 10, 1998
(ARA) – Winter is right around the corner, and nothing says comfort like coming in the door and smelling a delicious and nutritious dinner just a moment away.
Crock pots, the wonderful invention of the late 1970s, make all that possible. First introduced by Rival under the trademarked name Crock-Pot, they are a busy family’s lifeline. Put the ingredients in the crock the night before, stick it in the fridge, turn it on before you leave for work, and by the time you walk in the door at night, it’s done. Crock pots insulator properties keep the cooking temperature even so it doesn’t require constant attention.
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