Recently in Pasta

Ingredients:

• 3 slices, thick sliced smoked bacon
• 4 tablespoons butter, plus 2 tablespoons, plus 1 tablespoon
• 4 tablespoons flour
• 2 cups half and half (or 1.5 cups of milk)
• 3/4 teaspoon sea salt
• 1/4 teaspoon ground white pepper
• 1/2 teaspoon adobo sauce from canned chipotle chiles (*optional)
• 1/2 teaspoon ancho chile powder (*optional)
• 2 cups grated Parmigiano-Reggiano
• 1 pound elbow macaroni or cavatappi
• 3/4 teaspoon minced garlic
• 4 ounces grated extra sharp Vermont cheddar cheese
• 4 ounces grated fontina cheese
• 4 ounces grated gruyere cheese
• 1/4 cup fresh sourdough bread crumbs

Method:

Place bacon on baking rack in 400 degree oven.. bake for 15+ minutes or until bacon is crisp.  Remove from oven and place on paper towels to remove excess grease.  After it cools crumple it into bits and set aside.  Adjust oven temp down to 350 degrees.

In a saucepan slowly melt 4 tablespoons of the butter over low heat. Add flour and stir with butter to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half and half a little at a time. Cook until just thickened, about 4 to 5 minutes, stirring frequently.  Don't cook too long or it will get gluey. Remove from the heat, season with the salt, pepper, adobo and about half of the grated parmesan. Stir until cheese is melted and sauce is smooth. Cover and set aside.

Fill a large pot with water and bring to a boil over high heat. Add salt to taste and, while stirring, add the macaroni. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until macaroni is al dente (slightly undercooked). Drain in a colander and return the macaroni to the pot. Add 2 tablespoons of the butter and the garlic and stir to combine. Add the cheese sauce and bacon bits and stir until well combined. Set aside.

Using the remaining tablespoon of butter, grease a 3-quart baking dish or casserole and set aside. In a large bowl combine about 4 ounces of the remaining parmesan cheese (you should still have some parmesan left for the topping), cheddar, fontina and gruyere cheeses. Toss to combine.

Layering macaroni:  Place one-third of the macaroni in the bottom of the prepared baking dish. Top with one-third of the mixed cheeses then add another third of the macaroni and another third of the cheese mixture to create layers that will melt well. Repeat with the remaining macaroni and cheese mixture. In a food processor, blend sourdough bread to create crumbs.  In a small bowl combine the sourdough bread crumbs and remaining parmesan and ancho powder. Sprinkle over the top of the macaroni and cheese.  (You may also add sliced heirloom tomatoes to top of macaroni before adding bread crumbs and parmesan) Bake for 40 to 45 minutes, or until the macaroni and cheese is bubbly and hot and the top is lightly golden brown. Remove from the oven and allow to sit for 5 minutes before serving.

Tagliatelle With Carmelized Onions, Applewood Smoked Bacon and Cremini Mushrooms

Ingredients:

• Sea salt
• Extra virgin olive oil
• 1/4 pound good quality applesmoked bacon, cut into thin slices
• 2 small sweet onions, peeled and halved or quartered (depending upon size)
• 1 pound cremini mushrooms, sliced
• 4 garlic cloves, peeled and smashed
• Needles from 2 small fresh rosemary sprigs
• Cracked black pepper
• 1 pound tagliatelle pasta (or any wide ribbon egg pasta)
• 1/2 stick cold butter, cut into smaller pieces
• 1/2 cup freshly grated Parmigiano-Reggiano (plus extra for the table)
• 1/2 cup chopped fresh Italian parsley

Method:

Fill a large pot with water and bring to a boil over high heat.

In a large skillet, heat 3 tablespoons (or 3 count) of olive oil over medium heat.  Add bacon and onions and cook until carmelized (about 8 minutes)  Add the mushrooms, garlic and rosemart and cook until mushrooms are well carmelized (about 12+ minutes)  Season with salt and pepper and scrap mushroom mix into a serving bowl.  Cover to keep warm.  Do not wash the skillet!!  Set aside.

Place pasta in water.  Cook until al dente (approximately 8-9 minutes)  After pasta has been cooking about 4 minutes when it's about half way done-  take a cup of the pasta water and place in the same skillet used for the mushrooms.   Add cold butter pieces and simmer over medium heat until the liquid reduces to a sauce-like consistency (about 10 minutes)

Drain the pasta and place it in the bowl with the mushroom mixture.  Pour in the hot butter sauce.  Add the Parmigiana, cracked black pepper and parsley.  Toss lightly and serve with more cheese.

Duarte's Crab Cioppino

www.duartestavern.com

source:  NPR.org

• 2 1/2 pounds fresh cracked Dungeness crab (your fishmonger/butcher will crack the crab for you)
• 12 cherrystone clams
• 12 jumbo white prawns
• 8 oz. cod
• 1 cup clam juice
• 1/2 cup dry white wine
• Cioppino sauce (recipe follows)

To assemble: Place half the sauce in a 5 quart roaster or Dutch oven. Place crab in next, then clams and prawns, clam juice, and wine. Pour rest of sauce over crab. Place the cod on top last. Place lid on pan and turn heat to medium-high until it starts to boil. After it reaches a boil, turn heat down to medium. When the fish is cooked and the clams are open, the cioppino is ready. Serve immediately with a good crusty sourdough bread.

Sauce

• 2 medium yellow onions, chopped fine
• 6 stalks celery, chopped fine
• 1/4 cup parsley, chopped fine
• 4 tbsp. olive oil
• 2-14.5 oz. cans diced tomato
• 15 oz. can tomato sauce
• 1 bay leaf
• 2 tsp. fresh garlic, chopped fine
• 1 1/2 tsp. salt
• 1 tsp. thyme
• 1 1/2 tsp. oregano
• 1 1/2 tsp. Italian seasoning
• 3/4 tsp. cumin
• 1/4 tsp. red pepper flakes

Saute onion, celery and parsley in olive oil until translucent. Add spices, saute for one minute. Add diced tomato and tomato sauce. Simmer for 30 minutes. Adjust seasonings to taste.