Whole Wheat Pasta with Wilted Shallots, Mushrooms, and Fresh Mozzerella

theapartmentkitchen — Sun, 01 Feb 2009 17:16:00 +0000

Pasta makes a quick and easy lunch or dinner at the drop of a hat. In restaurants, pasta dishes can be extremely costly, which is interesting seeing as it is generally one of the cheapest dishes for any kitchen to make. Making pasta at home gives you the freedom to make it just how you like it. The addition of a few different ingredients can make any pasta dish more interesting and much tastier.

I always make my own sauce for my pasta, because there’s not much more in the jarred sauces than tomato, salt, pepper, and maybe some herbs. I can do that myself – cheaper and better. From start to finish, this dish will take about 15 – 20 minutes. Also known as dinner in a snap.

Whole Wheat Pasta with Wilted Shallots, Mushrooms, and Mozzarella

Served 2.

Leftover Potential: Keeps very well, re-heats perfectly. Made 4 meals after the initial dinner.

1 lb whole wheat pasta

1 tbsp olive oil

1/2 onion, finely diced

2 cloves garlic, finely minced

1 Tbsp tomato paste

15 oz. crushed tomatoes

2 tbsp basil, chiffonade

salt, to taste

pepper, to taste

4 ounces mushrooms, sliced

2 shallots, thinly sliced

1 ball fresh mozzarella, cubed

pepperocini, as needed for garnish

1. Bring a large pot of salted water to a boil over medium high heat. Add the pasta and cook until al dente, about 5-7 minutes. Drain and set aside.

2. In a large saute pan, heat olive oil over medium heat. Add the onions and cook until translucent. Add the garlic and cook until fragrant.

3. Add the tomato paste. Stir to combine. Add the crushed tomatoes and simmer over low heat. Season with basil, salt, pepper, and any other desired herbs.

4. Add the mushrooms and shallots. Allow to cook until the mushrooms are soft and the shallots are wilted.

5. Add the pasta and toss to coat. Add the fresh mozzarella, stirring to combine and distribute. Turn off the heat.

6. Serve in hot plates, topped with sliced pepperocini.

Whole Wheat Sausage, Pear, Fig, and Parmesan Tart

theapartmentkitchen — Fri, 23 Jan 2009 14:08:00 +0000

One of the best things about working at a culinary school is the access to great ingredients. Produce, meats, cheese, and anything else you can think of is the freshest it can be. My favorite thing to do with great ingredients is keep it simple. This, of course, is especially great in the apartment kitchen, where I don’t have a lot to work with.

Even though I have access to unique ingredients, you can emulate a simple dish like this with whatever you have on hand, or whatever looks especially fresh or great in the grocery store. Splurge a little for organic produce or take a trip to a specialty market. Buy things that are fresh and seasonal, and make flavor combinations that highlight the best in the product.

Whole Wheat Sausage, Pear, Fig, and Parmesan Tart

Served 2.

Leftover Potential: Reheats easily, though crust may not be quite as crisp. Also delicious cold. We had 1 slice left.

Whole Wheat Crust:

1 cup whole wheat flour

3/4 cup all purpose flour

1 tsp salt

1 tsp sugar

1 1/2 tsp yeast

3/4 cups warm water (110-115 degrees F)

olive oil, as needed

1. Combine the flours, salt, and sugar in a large bowl. Sprinkle the yeast on top, and mix completely to combine.

2. Make a well in the center of the bowl and add the water. Mix to combine completely, then remove from bowl and knead until smooth. By hand this should take about 3-5 minutes.

3. Place the finished dough back in the bowl, and let it rise in a warm place until doubled in size, about 20 minutes.

4. Coat a cookie sheet or pizza pan well with olive oil. Put the dough onto the pan and use your hands to spread the dough out across the sheet. Use your fingers to stipple the dough to make it even and pull it to the size and thickness you want. I made a thin, crisp crust, but a thicker, chewier crust could be achieved with this dough also.

Finished Tart:

5 figs, thinly sliced

1 pear, thinly sliced

1/2 red onion, thinly sliced

2 sausages, precooked, sliced thinly

parmesan cheese, as needed

1. Preheat the oven to 375 degrees.

2. Evenly spread the ingredients across the tart dough.

3. Finely grate the parmesan across the dough. Use as much or as little as you wish, but the cheese will add a saltiness and help bind the ingredients to the tart.

4. Bake until the edges are golden brown and crisp, about 15-20 minutes.

The Apartment Kitchen » whole wheat

Whole Wheat Pasta with Wilted Shallots, Mushrooms, and Fresh Mozzerella

Whole Wheat Sausage, Pear, Fig, and Parmesan Tart