Lemon & Oregano Chicken with Lemon & Spinach Orzo

Lemon & Oregano Chicken with Lemon & Spinach Orzo
Recipe by Dragon
Photos by Rob Brady and  Angelina Noccetti

If you love lemon as much as I do, this is the recipe for you! Lemon is celebrated in every component of this dish and it is complimented by all the other ingredients. What I like most about this dish is that it is both elegant and comforting....something I strive for in all my dishes. Enjoy!

Serves: 4

Ingredients:

For the Chicken
   zest of 1 lemon
   1/4 cup fresh lemon juice
   1 tablespoon dried oregano
   3/4 cup olive oil
   1/4 teaspoon salt
   2 tablespoons fresh oregano, leaves
   3 cloves of garlic, minced
   4 large chicken thighs
   Salt and Pepper to taste


  Lemon & Spinach Orzo
     2 1/2 cups chicken stock or water
     2 tablespoons olive oil
     1 teaspoon salt
     zest of 1/2 lemon
     1 cup orzo
     juice of 1/2 lemon
     1 cup fresh spinach, torn

Garnish
   Roasted Lemon Slices (see recipe below)
   Fresh oregano leaves

Directions:
1. Prepare the chicken: Preheat your oven to 375F.

2. In a bowl, combine lemon zest & juice, dried oregano, olive oil and salt and whisk to emulsify. Reserve half of the marinade in another bowl to sauce the chicken at the end. To the remaining marinade add oregano leaves and garlic.

3. Pour the marinade over the chicken and rub it all over the chicken. Season the chicken with salt and pepper. Roast the chicken (skin side up) on a baking sheet for 30-40 minutes or until cooked through and golden.

4. Prepare the orzo about 10 minutes before the chicken is done. In a medium pan, add stock, olive oil, salt and lemon zest and bring to a boil.

5. Reduce to a simmer and add the orzo. Stir occasionally, until the orzo is tender about 10-12 minutes. Don't let it get mushy.

6. Add the lemon juice and spinach and cook for another minute to wilt the spinach. Adjust the seasoning with salt and pepper. You will need to serve this immediately. To serve, ladle some orzo on a plate and top it with a roasted chicken thigh. Spoon some of the reserved lemon sauce over the chicken and top the chicken with a roasted lemon slice and oregano leaves.



Roasted Lemon Slices

Ingredients:
   1 lemon, thinly sliced and seeded
   olive oil
   pinch of salt

Directions:
1. Preheat oven to 325F.

2. Line a baking sheet with parchment paper. Arrange lemon slices in a single layer on it. Brush the lemon slices lightly with olive oil and sprinkle with a little salt.

3. Roast the lemons until slightly dry and beginning to brown around the edges, 15-20 minutes. Let the lemons cool completely.

Bolognese Sauce

Bolognese Sauce
Recipe by Marcella Hazan

I wanted to try Marcella's Bolognese recipe for a long time now and I was so happy I did. It was delicious and I can't rave enough about it. Don't change a thing here....it is perfect the way it is. It takes about 4 hours to make but most of it is just giving the pot a stir once in a while. Well worth the effort and your house will smell divine. I served it with fresh made pasta because a sauce this good requires the extra effort of fresh pasta. Enjoy!

Serves: 4-6

Ingredients:
1 tablespoon vegetable oil
3 tablespoons butter plus 1 tablespoon for tossing the pasta
1/2 cup chopped onion
2/3 cup chopped celery
2/3 cup chopped carrot
3/4 pound ground beef chuck (or you can use 1 part pork to 2 parts beef)
Salt
Black pepper, ground fresh from the mill
1 cup whole milk
Whole nutmeg
1 cup dry white wine
1 1/2 cups canned imported Italian plum tomatoes, cut up, with their juice
1 1/4 to 1 1/2 pounds pasta
Freshly grated parmigiano-reggiano cheese at the table

Directions:

1. Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.
   
2. Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color.
   
3. Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating -- about 1/8 teaspoon -- of nutmeg, and stir.
   
4. Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add 1/2 cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.
   
5. Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.

Cheesy Pasta with Bread Crumb, Nut & Parsley Topping

Cheesy Pasta with Bread Crumb, Nut & Parsley Topping
Recipe by Dragon, adapted from Jaime Oliver

This grown up version of cheesy pasta is pure comfort on a plate. It is also a great way to use up any leftover firm cheeses you may have hanging around your fridge. Mix it up and change the flavour combination to make this your own. My favourite part is the gorgeous crunchy topping.  Enjoy!

Serves: 2 or 1 hungry Dragon

Ingredients:
2 tablespoons extra virgin olive oil plus more to drizzle
1/4 cup bread crumbs
1 clove garlic, minced
3 tablespoons chopped walnuts
3 tablespoons pine nuts
3 tablespoons fresh parsley, finely chopped
1/2 cup mascarpone cheese
1/2 cup grated aged cheddar cheese
1/4 cup Parmesan, grated
1/4 lb spaghetti or linguini
Salt to taste

Directions:
1. To a  small frying pan over a medium heat, add olive oil and heat for 1 minute. Add the bread crumbs, garlic and nuts. Fry for 5 minutes, or until the nuts are toasted and the bread crumbs are crispy. Remove from the heat and allow it to cool. Toss in the parsley and set aside.

2. Meanwhile, bring a large pan of salted water to the boil. Reduce the heat to low and place a large heatproof bowl on top, essentially make this a double boiler. Add the mascarpone to the bowl along with the other cheeses. Stir until melted. Carefully remove the bowl from the heat and set aside, then turn the heat up to high.

3. Once the water is boiling, add the pasta and cook until it is al dente. Reserve a cupful of cooking water. Drain the pasta and add it to the to the bowl of melted cheese and toss to coat. Add a splash of the reserved cooking water to loosen, if needed.

4 Transfer pasta to a serving dish, drizzle with some extra virgin olive oil and sprinkle the top with the reserved bread crumb/nut mixture. Serve immediately.

Butternut Squash Carbonara with Bacon

Butternut Squash Carbonara with Bacon
Recipe by Dragon, Adapted from Bon Appetit


This is a gorgeous, creamy, unexpected and comforting pasta dish. I love the flavour combination of butternut squash, bacon, maple syrup and cheese, but the secret ingredient is that little bit of nutmeg. Elegant enough to impress your guests but easy enough for a weeknight meal. You can even make the sauce ahead of time for an even easier meal. Enjoy!

Servings: 4

Ingredients:
1 tablespoon olive oil
4 strips of peppercorn bacon or regular bacon, chopped
1 2 lb. butternut squash, peeled, seeded, cut into ½” pieces (about 3 cups)
1 small onion, chopped
2 cloves garlic chopped
Kosher salt and freshly ground black pepper
2 cups chicken broth
2 tablespoons maple syrup
1/8 teaspoon nutmeg
12 oz. fettucine or linguine
1/2 cup finely grated Pecorino, plus shaved for serving
2 tablespoons parsley, chopped plus more for garnish

Directions:

1. Heat oil in a large skillet over medium-high heat. Add bacon, reduce heat to medium, and cook, stirring occasionally, until crisp, about 6-8 minutes. Transfer bacon to a paper towel lined bowl and set aside.

2. Add butternut squash, onion, and garlic to skillet and season with salt and pepper. Cook the vegetables, stirring occasionally, until onion is translucent, 8–10 minutes. Add broth and bring to a boil, reduce heat, and simmer until squash is soft and liquid is reduced by half, 15–20 minutes. Let it cool slightly, then purée in a blender until smooth. Stir in the maple syrup and nutmeg. Season with salt and pepper to taste. Return the sauce to the skillet and keep warm.

3. Cook the pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain the pasta, reserving 1 cup pasta cooking liquid.

4. Combine the pasta, butternut squash purée, and 1/4 cup of the pasta cooking liquid in the skillet and cook over medium heat, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes. Stir in the grated Pecorino and parsley. Adjust season with salt and pepper if needed.

5. Serve pasta topped with reserved bacon, shaved Pecorino and chopped parsley.

Mint & Oregano Pesto with Lemon and Feta
Recipe by Dragon

I love this Greek inspired pesto. The flavours of mint, oregano, lemon and Feta are classic Greek and a delicious combination. Stir this pesto into any prepared pasta and top it with crumbled Feta cheese for a quick dinner. It can also be used as a dressing for a summer potato salad. Enjoy!

Makes about 1 1/2 cup

Ingredients:

1/4 cup blanched almonds, lightly toasted and chopped
1 1/2 cups fresh mint leaves, packed and stems removed
1/2 cup fresh oregano, packed and stems removed
3 garlic cloves
juice of one lemon
zest of one lemon
1/2 cup extra-virgin olive oil (or more depending on the consistency you like)
1/3 cup goat's milk feta cheese, crumbled
Salt and black pepper to taste

Directions:

1. In a food processor combine, almonds,  mint, oregano, garlic, lemon juice and lemon zest. Pulse until everything is throughly combined.

2. With the food processor running, pour oil in a slow stream. Keep food processor running until the pesto is smooth.

3. Add the feta and pulse to combine. Season with salt and pepper to taste. Use right away with a prepared pasta or transfer it to a an airtight container and keep it in the fridge for up to a week.

Spaghetti Carbonara With Pancetta and Peas

Spaghetti Carbonara With Pancetta and Peas
Recipe by Dragon

I wanted something comforting for dinner tonight and pasta always satisfies that craving. Checked the fridge for ingredients and with some leftover pancetta, a couple of eggs, Parmesan and cream....a carbonara was just screaming to be made. Added a little twist on the classic dish with the addition of peas, onions, red pepper flakes and wine. It came together quickly and deliciously. Give it a try...you'll thank me later. ;) Enjoy!

serves: 2

Ingredients:
1/4 lb spaghetti
1/4 cup cream
1/4 cup Parmesan, grated (a little more is needed for garnish)
2 eggs
fresh cracked pepper to taste
1/4 cup pancetta, diced
1/4 cup onion, chopped
1/4 cup white wine
1/2 cup peas, thawed if frozen
squeeze of lemon
1 clove garlic minced
1/4 tsp red pepper flakes


Directions:

1. In a large pot of boiling salted water, cook spaghetti until al dente about 6-8 minutes. Drain well but reserve 1/4 cup of the cooking water.

2. In the meantime, beat the eggs, cream, pepper and Parmesan together. Season the eggs with a pinch of salt. Set aside.

3. In a large saute pan, cook the pancetta over medium heat until it is crispy. Remove the pancetta with a slotted spoon to a bowl lined with paper towels. Set aside. Drain off all but 1 tablespoon of the pancetta fat from the saute pan.

4. Add the onion to the pancetta fat and saute for 2 minutes. Add the wine and cook until wine is reduced by half.

5. Add the peas, lemon juice, garlic and red pepper flakes. Cook for another minute or until the peas are warmed through.

6. Return the reserved pancetta to the saute pan. Add the cooked spaghetti to the pan, combine and cook for 1 minute.

7. Remove the pan from the heat and add the egg/cream mixture, stirring quickly until the eggs thicken. Don't let the eggs scramble. Add some of the reserved pasta water if you need to thin out the sauce a bit.

8. Plate pasta and garnish with more grated Parmesan & fresh cracked pepper. Serve immediately.

Seafood Mac n' Cheese

Seafood Mac n' Cheese
Recipe by Dragon

Sometimes a girl needs a little decadence in her life. The other day I felt like spoiling myself with a cheesy, gooey mac n' cheese. But if I was going to indugle then I wanted to go all the way...Seafood mac n' cheese, baby! I added fresh lobster, shrimp and scallops. I wanted it to be creamy and dreamy so I added my own mascarpone cheese....lucscious. And to take it completely over the top I added some Truffle Dijon mustard...mmmmm.

Now, this dish was a bit of work but I'm worth it. Oh yeah...this Dragon knows how to spoil herself. Enjoy!

Serves 6

Ingredients

For the Seafood:
1 small live lobster
1/2 medium onion
10 peppercorns
2 bay leaves
1 tablespoon salt
8 large shrimp, chopped into chunks, reserve the shells
8 medium scallops
1 teaspoon old bay seasoning
1 tablespoon butter

For the pasta:
500 grams macaroni
1/4 cup butter
1/4 cup flour
1/4 medium onion, finely chopped
1 garlic clove, minced
2 cups whole milk
1/8 teaspoon ground nutmeg
1/2 teaspoon old bay seasoning
1 tablespoon Dijon mustard (I used truffle Dijon)
1 1/2 teaspoons thyme leaves
1 1/2 teaspoons chives, chopped
250 grams mixed grated cheese (I used mozzarella, provolone & parmesan)
1/2 cup mascarpone cheese
Salt and pepper to taste

For the topping:
1/2 cup panko bread crumbs
1 1/2 teaspoons thyme leaves
1 tablespoon butter

Directions:

1. Fill a large pot with enough water to cover the lobster. Add onion, peppercorns, salt & bay leaves and bring to a boil over high heat.

2. Kiss the lobster goodbye and put it head first into the boiling water. Cover the pot, reduce the heat to medium and cook 10-15 minutes.

3. Remove the cooked lobster from the water and drain it on paper towels. (Keep the cooking water to cook the pasta but remove the onion, bay leaves and peppercorns.)

4. When the lobster has cooled enough to handle, remove the meat from the tail and claws and cut into chunks.

5. Heat a frying pan to medium high and add 1 tablespoon of butter. Sprinkle both sides of the scallops with the old bay seasoning and sear the scallops in the butter for 1 minute per side. This will give the scallops some colour but not completely cook them.

6. Remove the scallops from the frying pan and cut each of them into quarters. Set aside with the other seafood.

7. Add the lobster shells and shrimp shells back to the cooking water and bring to a boil. After it has come to the boil, remove all the shells and discard.

8 Preheat oven to 400F. Add the macaroni to the boiling lobster/shrimp water. Cook the macaroni until it is almost al dente (remember it will cook more in the oven) or about 8 minutes. Drain and rinse with cold water. Set aside.

9. While the pasta is cooking, melt 1/4 cup of butter over medium heat in a large saucepan.

10. Add the onion & garlic to pan and cook until softened (3 to 5 minutes).

11. Add flour to the butter, onion & garlic and cook for 1 minute while stirring.

12. Add the milk and whisk until smooth. Bring to a boil then reduce to a simmer, and cook until sauce has thickened (2 to 3 minutes).

13. Add the nutmeg, old bay seasoning, Dijon mustard and herbs.

14. Remove the pan from heat. Stir in the cheeses and mix until smooth. Season with salt & pepper to taste. Fold in the cooked macaroni then gently fold in the seafood.

15. Transfer the pasta to a shallow baking dish big enough to hold the pasta.

16. To a frying pan over medium, add 1 tablespoon of butter. Add the panko & thyme leaves. Toss to coat the panko in the butter and toast slightly. Top pasta evenly with the panko mixture.

17. Place baking dish on a rimmed baking sheet. Bake until the topping is golden and sauce is bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.

Fettucine with Peas Aparagus and Pancetta

Fettucine with Peas, Asparagus, and Pancetta
Recipe by Bon Appetit

To me, this is the perfect plate of pasta. Long noodles, fresh vegetables, cheese and pancetta. The fresh herbs really brighten this dish. I didn't change a thing...that rarely happens. :) Enjoy!

Serves: 4

Ingredients:
12 ounces fettuccine or penne
3 ounces pancetta or bacon, chopped
1 1/4 pounds asparagus, trimmed, cut on diagonal into 1-inch pieces
2 cups shelled fresh green peas, blanched 1 minute in boiling water, drained, or frozen peas (do not thaw)
1 bunch green onions, thinly sliced, white and pale green parts separated from dark green parts
2 garlic cloves, pressed
1/2 cup finely grated Parmesan cheese plus additional for serving
1/3 cup heavy whipping cream
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel
1/4 cup chopped fresh Italian parsley, divided
1/4 cup thinly sliced fresh basil, divided

Directions:

1. Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot.

2. Meanwhile, cook pancetta in large nonstick skillet over medium heat until crisp. Using slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1 teaspoon drippings from skillet. Add asparagus to drippings in skillet; sauté 3 minutes. Add peas, white and pale green parts of green onions, and garlic; sauté until vegetables are just tender, about 2 minutes. Remove from heat.

3. Add vegetable mixture, 1/4 cup pasta cooking liquid, dark green parts of green onions, 1/2 cup Parmesan, cream, olive oil, lemon juice, lemon peel, half of parsley, and half of basil to pasta. Toss, adding more cooking liquid by tablespoonfuls if needed. Season with salt and freshly ground black pepper. Transfer to large bowl. Sprinkle pancetta, remaining parsley, and basil over. Serve, passing additional Parmesan cheese.

Spinach Ricotta Stuffed Cannelloni

Spinach Ricotta Stuffed Cannelloni
Recipe adapted from Anthony Sedlak, The Main

I'm a huge fan of Chef Anthony Sedlak. He's brilliant, charming, handsome and an amazing chef. Ok, I'll admit it, I've got a crush. Try his spinach ricotta cannelloni and you'll fall for him too. This is a bit of work but so worth the effort. Trust me. Enjoy!

Serves: 4-6

Ingredients:
Pasta
2 cups semolina
pinch salt
1 tablespoon plus 1 tsp olive oil
3 whole eggs
3 egg yolks (reserve whites)

Spinach Ricotta Filling
8 ounces spinach
1 tablespoon butter
2 cups fresh ricotta
1 egg
pinch nutmeg
salt and pepper

Bechamel Sauce
2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk
salt
freshly ground pepper

Tomato Sauce
3 tablespoons olive oil
2 cloves garlic, minced
1x710 millilitre jar good quality Italian brand strained tomatoes
1 tablespoon basil, chopped
1 teaspoons rosmary, chopped
salt to taste
pepper to taste
3 egg whites (from pasta dough recipe)
1 cup grated parmesan
1 cup grated mozzarella
extra ricotta (reserved from tub)

Directions:
Pasta
1.Place semolina, salt and olive oil in food processor and pulse.

2.Add eggs and yolks, one at a time, pulsing in between each addition. Continue to process until ingredients are well combined and dough clears the sides of container.

3.Pulse a minute or two to knead the dough.

4.Remove dough from processor, roll into a ball, cover and refrigerate for at least half an hour. When dough is rested, cut into 8 equal pieces.

5.Roll out 4 pieces on pasta machine, according to machine instructions, to thinnest setting. (Remaining dough can be well wrapped and frozen. To use, defrost in fridge overnight and roll out as above.)

6.Cut dough into 4 x 4 in squares; cover with cloth to prevent drying out.

Spinach Ricotta Filling
1.Wash and drain spinach, letting some water cling to spinach leaves. In medium pan, melt butter over medium high heat.

2.Add spinach and cook until leaves are wilted and soft. Season with nutmeg to taste.

3.Drain cooked spinach in a colander, pressing down firmly to remove excess liquid.

4.Finely chop drained spinach and gently combine with egg and ricotta. Season mixture with salt and pepper.

Bechamel Sauce
1.Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit but does not colour, about 2 minutes.

2.Stream milk in, whisking as sauce thickens. Bring to a low simmer.

3.Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from heat and cover with clingfilm.

Tomato Sauce
1.Heat olive oil and garlic in a pot over medium heat. Gently fry garlic for a minute; add strained tomatoes.

2.Simmer gently about 10 minutes. Season sauce with salt and pepper. Remove from heat and stir in basil and rosemary.

3.Preheat oven to 375. To assemble, lay pasta squares on a lightly floured surface.

4.Using a piping bag or a small spoon, pipe or spoon about 2 tbsp of spinach filling evenly along bottom edge of each square.

5.Brush reserved egg white (from pasta dough recipe) along top edge of square. Gently roll bottom edge up and around to form a tube shape.

6.Spread 1/4 cup tomato sauce on the bottom of a medium, oven safe dish. Arrange filled cannelloni on top and pour béchamel sauce over. Spoon remaining tomato sauce just to cover.

7.Sprinkle parmesan, mozzarella and ricotta cheeses on top and bake until tomato sauce is bubbling and hot around edges, about 15-20 minutes.

Spaghettini With Brown Butter, Olives & Feta

Spaghettini With Brown Butter, Olives & Feta
Recipe by Dragon With Inspiration From http://kalofagas.ca/

This Greek influenced pasta is a real winner and super easy to pull together. The nuttiness of the browned butter, freshness of the lemons and oregano with the saltiness of the olives and feta make for a great flavour combination. I loved it. Enjoy!

Makes: 2 servings

Ingredients:
1/2 lb spaghettini
3 tablespoons unsalted butter
1 clove garlic, minced
1 teaspoon dried oregano
1/4 cup black olives, chopped finely
3 tablespoons chicken broth
Juice of 1/4 of a lemon
Salt & Pepper
1/4 cup of feta, coarsely crumbled
Lemon slices to garnish

Directions:

1. In a large pot, cook pasta in boiling salted water until al dente. Drain pasta in a colander.

2. While pasta is boiling, melt butter in a medium frying pan over medium heat until the white milk solids have browned, about 5 minutes. It should be a nice honey colour.

3. Add the garlic and oregano and reduce the heat to medium low. Cook for 2 minutes then add the olives, chicken broth and lemon juice. Simmer until the sauce is reduced and slightly thickened, about 3 minutes.

4. Season with salt and pepper to taste (remember that the feta is salty so don't over due it with the salt here). Add the cooked spaghettini to the pan and toss it in the sauce.

5. Plate the spaghettini and top with the crumbled feta. Serve with lemon slices.

Hearty Beef Bolognese

Hearty Beef Bolognese
Recipe by Dragon

Homemade pasta deserves an amazing sauce and this Beef Bolognese is a perfect choice. For this version, I used all beef but you can make it with any combination of beef, pork or veal. It's a great make ahead sauce and one that actually tastes better the next day. Everyone loved the sauce. The kids kept sneaking little tastes when they thought we weren't looking. Enjoy!

Serves: 4-8

Ingredients:
1 pound lean ground beef
4 tablespoons olive oil
1/4 cup onions, finely chopped
1 large carrot, finely chopped
1 celery stalk, finely chopped
1 tablespoon garlic, finely chopped
1/2 cup dry red wine
1 28oz can diced tomatoes, crush the tomatoes, keep liquid
3 tablespoons tomato paste
2 tablespoons sugar
1/4 teaspoon cinnamon (optional)
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 1/2 teaspoons dried oregano
1 teaspoon dried marjoram
1/4 teaspoon dried hot pepper flakes
1 teaspoon Worcester sauce
1 1/2 cups beef stock
Salt & freshly ground black pepper to taste
2 tablespoons fresh parsley, chopped for a garnish (optional)

Directions:

1. Sauté beef in olive oil over medium until evenly browned. Season with some salt and pepper. Remove the beef from the pan and set aside, keep warm. Drain all but 2 tablespoons of oil from the pan.

2. Add onion, carrots, celery and garlic. Cook until the onions are softened. Deglaze with the red wine. Cook until almost all liquid is absorbed.

3. Add tomatoes, paste, sugar, dried herbs, cinnamon, pepper flakes, Worcester sauce and beef stock. Stir to combine and bring to a boil. Reduce heat to medium and cook for 3 minutes.

4. Add the reserved beef and stir. Reduce the heat to a simmer and cover. Cook for about 1 1/4 - 1 1/2 hours. Check the seasoning and stir occasionally so the sauce won't burn. Let it rest for 10 minutes before serving. If using, stir in the parsley at the last minute as a garnish.

Fresh Pasta Dough

Fresh Pasta Dough
Recipe adapted from Chef Andrea Apuzzo of Andrea's Restaurant in New Orleans

For our Italian Night dinner, I thought we should make our own fresh pasta. Pasta dough is really easy to make and there is nothing like the taste of fresh pasta. I also wanted to get the kids into the kitchen by getting them to roll out the pasta themselves. My friend's children, Ryan and Jasmine were very excited and got the hang of it really quickly. They became pasta rolling experts in no time. They were so good in fact, that I was able to sit back with a glass of wine and just supervise. I can definitely get used to having sous chefs around. :) Enjoy!

Thank you Jasmine and Ryan for being the best sous chefs. Next post: the bolognese sauce.

Serves: 6

Ingredients :
2 cups semolina flour
2 cups all-purpose flour
1/2 teaspoon salt
5 large eggs, well beaten
1 tablespoon olive oil

Directions
1. Combine the semolina flour, all purpose flour and salt in a large bowl. Using a fork, mix these ingredients together, then using a sifter, sift into another bowl. Set aside.

2. In a separate bowl, combine the eggs & beat well with a fork.

3. Add olive oil to the eggs and mix with a fork.

4. Pour the liquid ingredients into your mixer bowl and attach the flat beater.

5. Add half of the sifted flour mixture, turn to speed 2 and mix 20seconds. Add the rest of the sifted flour mixture and mix an additional 20 seconds.

6. Exchange flat beater for the dough hook. Turn to speed 2 and knead for 2 to 3 minutes, until a dough ball is formed.

7. Remove dough from bowl and hand-knead for 2 to 3 minutes. The pasta should be elastic and pliable, not sticky. Test for the correct consistency,by pinching a small amount of dough together after kneading, if the dough stays together without sticking to your fingers or falling apart, it should work well. If too soft, add more flour by dusting the top of the dough and knead some more, continuing to dust the dough with flour until achieving the right consistency. If too dry, wet your hands and knead some more, continuing to wet your hands a little at a time; knead until the right consistency.

8. Wrap dough in plastic wrap and put in the refrigerator for a minimum of 1 hour.

9. Remove dough from refrigerator and let it rest for 15 minutes. Using your hands, roll dough into a log, about 12 inches long.

10. Cut log into 8 slices, then flatten each piece slightly. Spread slices out so they aren't touching and cover with plastic wrap.

11. Proceed to roll the dough according to your pasta roller directions.

Chicken Fusilli Pasta and Roasted Pepper Sauce

Chicken Fusilli Pasta and Roasted Pepper Sauce
Recipe by Dragon

I picked up some gorgeous peppers at the market yesterday and I knew immediately how I wanted to prepare them. I've been making this roasted pepper sauce for a while now and it's always a hit when I serve it to friends and family. There is a little time required to roast and prepare the peppers but it is completely worth the effort. Roasting peppers enhances their sweetness. You can substitute the chicken with shrimp, beef and even tofu. You can also mix up the peppers but I'd stay away from the green ones for this dish. Enjoy!

Serves: 2 mains or 4 sides

Ingredients:

2 red peppers, cut in half and remove seeds
1 yellow pepper, cut in half and remove seeds
1 orange pepper, cut in half and remove seeds
2 1/2 cups fusilli pasta
2 chicken breasts, cut into large dice
2 tablespoons olive oil
1 small onion, chopped
1/4 teaspoon red chili flakes (or less depending on your taste)
2 cloves garlic, minced
Splash of white wine (about 2 tablespoons)
1/2 cup chicken broth
1/4 heavy cream
1/2 cup green peas, thawed if frozen
Salt and fresh ground pepper to taste
Grated parmesan to garnish

Directions:
1. Preheat oven to 500 degrees or broil.

2. On a cookie sheet, place peppers and drizzle each one with olive oil. Make sure each pepper is well coated in olive oil and sprinkle with salt. Char the peppers in the oven, turning them until the skin is completely charred. Place peppers in a glass bowl and cover with plastic wrap. The steam will loosen the skins. When the peppers are cool, scrape the skins off with a knife, cut into large pieces and set aside.

3. In a large pot of salted boiling water, add pasta and cook until al dente, about 10 minutes. Drain pasta and reserve.

4. Heat the olive oil in a sauté pan over medium heat. Add the chicken and sprinkle with a little salt and fresh ground pepper. Cook the chicken until it is brown on all sides. Set aside and keep warm.

5. To the sauté pan, add the onions, chili flakes and garlic. Cook until the onions are soft and translucent. Add a splash of white wine and cook until the wine has evaporated. Add the reserved peppers, chicken broth and cream. Bring to a boil and remove it from the heat.

6. Purée sauce in a blender (hot liquid, be careful!) until very smooth, about 1 minute.

7. In the pan used to cook the pasta, combine the cooked pasta, pepper sauce, peas and cooked chicken. Toss gently to coat the pasta and warm the peas. Check the seasoning and add salt and pepper if needed.

8. Serve, garnished with some grated parmesan.

Three-Cheese Mini Macs

Three-Cheese Mini Macs
Recipe by Grace Parisi

These delicious cheesy bites were the hit of my friend's Birthday dinner on the weekend. The second batch had barely cooled before everyone dug in. You'll love them. Enjoy!

Makes: 48

Ingredients:
1/2 pound elbow macaroni
1 1/2 tablespoons unsalted butter, plus more for brushing
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons all-purpose flour
3/4 cup milk
4 ounces cheddar cheese, shredded (1 packed cup)
4 ounces deli-sliced American cheese, chopped
1 large egg yolk
1/4 teaspoon smoked Spanish paprika

Directions
1. Preheat the oven to 425°. In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off the excess water.

2. Brush four 12-cup, nonstick mini muffin tins with butter. Sprinkle with 2 tablespoons of the Parmigiano; tap out the excess.

3. In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk in the flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling, about 5 minutes. Add the cheddar and American cheeses and whisk until melted. Off the heat, whisk in the egg yolk and paprika. Fold in the macaroni.

4. Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tablespoons of Parmigiano on top. The recipe can be prepared through Step 4 and refrigerated overnight.

5.Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling. Let cool for 5 min­utes. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve.

Lasagne of Emilia-Romagna

Lasagne of Emilia-Romagna (Lasagne Verdi al Forno)
Recipe by Lynne Rossetto Kasper

Hi All! I'm back from my much needed vacation. I missed all of you very much. Did you miss me? :) What greater way to return than with another Daring Baker's challenge. I had a great time with this month's challenge. I can't wait to experiment with making more fresh pasta. There really is nothing like it. Enjoy!

The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.

All recipes below from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food by Lynne Rossetto Kasper (published by William Morrow and Company Inc., 1992).

Lasagne of Emilia-Romagna (Lasagne Verdi al Forno)
(Serves 8 to 10 as a first course, 6 to 8 as a main dish)

Preparation Time: 15 minutes to assemble and 40 minutes cooking time

10 quarts (9 litres) salted water
1 recipe Spinach Pasta cut for lasagna (recipe follows)#1
1 recipe Bechamel Sauce (recipe follows)#2
1 recipe Country Style Ragu (recipe follows)#3
1 cup (4 ounces/125g) freshly grated Parmigiano-Reggiano

Method
Working Ahead:
The ragu and the béchamel sauce can be made up to three days ahead. The ragu can also be frozen for up to one month. The pasta can be rolled out, cut and dried up to 24 hours before cooking. The assembled lasagne can wait at room temperature (20 degrees Celsius/68 degrees Fahrenheit) about 1 hour before baking. Do not refrigerate it before baking, as the topping of béchamel and cheese will overcook by the time the center is hot.

Assembling the Ingredients:
Have all the sauces, rewarmed gently over a medium heat, and the pasta at hand. Have a large perforated skimmer and a large bowl of cold water next to the stove. Spread a double thickness of paper towels over a large counter space. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Oil or butter a 3 quart (approx 3 litre) shallow baking dish.

Cooking the Pasta:
Bring the salted water to a boil. Drop about four pieces of pasta in the water at a time. Cook about 2 minutes. If you are using dried pasta, cook about 4 minutes, taste, and cook longer if necessary. The pasta will continue cooking during baking, so make sure it is only barely tender. Lift the lasagne from the water with a skimmer, drain, and then slip into the bowl of cold water to stop cooking. When cool, lift out and dry on the paper towels. Repeat until all the pasta is cooked.

Assembling the Lasagne:
Spread a thin layer of béchamel over the bottom of the baking dish. Arrange a layer of about four overlapping sheets of pasta over the béchamel. Spread a thin layer of béchamel (about 3 or 4 spoonfuls) over the pasta, and then an equally thin layer of the ragu. Sprinkle with about 1&1/2 tablespoons of the béchamel and about 1/3 cup of the cheese. Repeat the layers until all ingredients are used, finishing with béchamel sauce and topping with a generous dusting of cheese.

Baking and Serving the Lasagne:
Cover the baking dish lightly with foil, taking care not to let it touch the top of the lasagne. Bake 40 minutes, or until almost heated through. Remove the foil and bake another 10 minutes, or until hot in the center (test by inserting a knife – if it comes out very warm, the dish is ready). Take care not to brown the cheese topping. It should be melted, creamy looking and barely tinged with a little gold. Turn off the oven, leave the door ajar and let the lasagne rest for about 10 minutes. Then serve. This is not a solid lasagne, but a moist one that slips a bit when it is cut and served.

#1 Spinach Egg Pasta (Pasta Verde)

Preparation: 45 minutes

Makes enough for 6 to 8 first course servings or 4 to 6 main course servings, equivalent to 1 pound (450g) dried boxed pasta.

2 jumbo eggs (2 ounces/60g or more)
10 ounces (300g) fresh spinach, rinsed dry, and finely chopped; or 6 ounces (170g) frozen chopped spinach, defrosted and squeezed dry
3&1/2 cups (14 ounces/400g) all purpose unbleached (plain) flour (organic stone ground preferred)

Working by Hand:

Equipment

A roomy work surface, 24 to 30 inches deep by 30 to 36 inches (60cm to 77cm deep by 60cm to 92cm). Any smooth surface will do, but marble cools dough slightly, making it less flexible than desired.

A pastry scraper and a small wooden spoon for blending the dough.

A wooden dowel-style rolling pin. In Italy, pasta makers use one about 35 inches long and 2 inches thick (89cm long and 5cm thick). The shorter American-style pin with handles at either end can be used, but the longer it is, the easier it is to roll the pasta.
Note: although it is not traditional, Enza has successfully made pasta with a marble rolling pin, and this can be substituted for the wooden pin, if you have one.

Plastic wrap to wrap the resting dough and to cover rolled-out pasta waiting to be filled. It protects the pasta from drying out too quickly.

A sharp chef’s knife for cutting pasta sheets.

Cloth-covered chair backs, broom handles, or specially designed pasta racks found in cookware shops for draping the pasta.

Mixing the dough:
Mound the flour in the center of your work surface and make a well in the middle. Add the eggs and spinach. Use a wooden spoon to beat together the eggs and spinach. Then gradually start incorporating shallow scrapings of flour from the sides of the well into the liquid. As you work more and more flour into the liquid, the well’s sides may collapse. Use a pastry scraper to keep the liquids from running off and to incorporate the last bits of flour into the dough. Don’t worry if it looks like a hopelessly rough and messy lump.

Kneading:
With the aid of the scraper to scoop up unruly pieces, start kneading the dough. Once it becomes a cohesive mass, use the scraper to remove any bits of hard flour on the work surface – these will make the dough lumpy. Knead the dough for about 3 minutes. Its consistency should be elastic and a little sticky. If it is too sticky to move easily, knead in a few more tablespoons of flour. Continue kneading about 10 minutes, or until the dough has become satiny, smooth, and very elastic. It will feel alive under your hands. Do not shortcut this step. Wrap the dough in plastic wrap, and let it relax at room temperature 30 minutes to 3 hours.

Stretching and Thinning:
If using an extra-long rolling pin work with half the dough at a time. With a regular-length rolling pin, roll out a quarter of the dough at a time and keep the rest of the dough wrapped. Lightly sprinkle a large work surface with flour. The idea is to stretch the dough rather than press down and push it. Shape it into a ball and begin rolling out to form a circle, frequently turning the disc of dough a quarter turn. As it thins outs, start rolling the disc back on the pin a quarter of the way toward the center and stretching it gently sideways by running the palms of your hands over the rolled-up dough from the center of the pin outward. Unroll, turn the disc a quarter turn, and repeat. Do twice more.

Stretch and even out the center of the disc by rolling the dough a quarter of the way back on the pin. Then gently push the rolling pin away from you with one hand while holding the sheet in place on the work surface with the other hand. Repeat three more times, turning the dough a quarter turn each time.

Repeat the two processes as the disc becomes larger and thinner. The goal is a sheet of even thickness. For lasagne, the sheet should be so thin that you can clearly see your hand through it and see colours. Cut into rectangles about 4 by 8 inches (10 x 20 cm). Note: Enza says that transparency is a crucial element of lasagne pasta and the dough should be rolled as thinly as possible. She says this is why her housekeeper has such strong arms!

Dry the pasta at room temperature and store in a sealed container or bag.

#2 Bechamel

Preparation Time: 15 minutes

4 tablespoons (2 ounces/60g) unsalted butter
4 tablespoons (2 ounces/60g) all purpose unbleached (plain) flour, organic stone ground preferred
2&2/3 cups (approx 570ml) milk
Salt and freshly ground pepper to taste
Freshly grated nutmeg to taste

Using a medium-sized saucepan, melt the butter over low to medium heat. Sift over the flour, whisk until smooth, and then stir (without stopping) for about 3 minutes. Whisk in the milk a little at a time and keep the mixture smooth. Bring to a slow simmer, and stir 3 to 4 minutes, or until the sauce thickens. Cook, stirring, for about 5 minutes, until the sauce thickens. Season with salt, pepper, and a hint of nutmeg.

#3 Country Style Ragu’ (Ragu alla Contadina)

Preparation Time: Ingredient Preparation Time 30 minutes and Cooking time 2 hours

Makes enough sauce for 1 recipe fresh pasta or 1 pound/450g dried pasta)

3 tablespoons extra virgin olive oil (45 mL)
2 ounces/60g pancetta, finely chopped
1 medium onion, minced
1 medium stalk celery with leaves, minced
1 small carrot, minced
4 ounces/125g boneless veal shoulder or round
4 ounces/125g pork loin, trimmed of fat, or 4 ounces/125g mild Italian sausage (made without fennel)
8 ounces/250g beef skirt steak, hanging tender, or boneless chuck blade or chuck center cut (in order of preference)
1 ounce/30g thinly sliced Prosciutto di Parma
2/3 cup (5 ounces/160ml) dry red wine
1 &1/2 cups (12 ounces/375ml) chicken or beef stock (homemade if possible)
2 cups (16 ounces/500ml) milk
3 canned plum tomatoes, drained
Salt and freshly ground black pepper to taste

Working Ahead:
The ragu can be made 3 days ahead. Cover and refrigerate. It also freezes well for up to 1 month. Skim the fat from the ragu’ before using it.

Browning the Ragu Base:
Heat the olive oil in a 12 inch (30cm) skillet (frying pan) over medium-high heat. Have a large saucepan handy to use once browning is complete. Add the pancetta and minced vegetables and sauté, stirring frequently with a wooden spoon, 10 minutes, or until the onions barely begin to color. Coarsely grind all the meats together, including the prosciutto, in a food processor or meat grinder. Stir into the pan and slowly brown over medium heat. First the meats will give off a liquid and turn dull grey but, as the liquid evaporates, browning will begin. Stir often, scooping under the meats with the wooden spatula. Protect the brown glaze forming on the bottom of the pan by turning the heat down. Cook 15 minutes, or until the meats are a deep brown. Turn the contents of the skillet into a strainer and shake out the fat. Turn them into the saucepan and set over medium heat.

Reducing and Simmering: Add the wine to the skillet, lowering the heat so the sauce bubbles quietly. Stir occasionally until the wine has reduced by half, about 3 minutes. Scrape up the brown glaze as the wine bubbles. Then pour the reduced wine into the saucepan and set the skillet aside.

Stir ½ cup stock into the saucepan and let it bubble slowly, 10 minutes, or until totally evaporated. Repeat with another ½ cup stock. Stir in the last 1/2 cup stock along with the milk. Adjust heat so the liquid bubbles very slowly. Partially cover the pot, and cook 1 hour. Stir frequently to check for sticking.

Add the tomatoes, crushing them as they go into the pot. Cook uncovered, at a very slow bubble for another 45 minutes, or until the sauce resembles a thick, meaty stew. Season with salt and pepper.

Creamy Shrimp Pasta with Mushrooms And Peas

Creamy Shrimp Pasta with Mushrooms And Peas
Recipe by Dragon

Cheesy cream sauce, shrimp, mushrooms and peas. What else could pasta want? Absolutely nothing. :) Enjoy!

Serves: 2 mains or 4 sides

Ingredients:
2 1/2 cups penne pasta
1/4 cup butter
1/4 cup flour
2 cups milk, hot
1 1/2 cup white cheddar, shredded
1 tablespoon olive oil
2 garlic cloves, minced
25 medium shrimp, peeled and deveined
2 cups mushrooms, sliced
1 cup frozen peas, thawed
Salt and pepper to taste
Parmesan cheese to garnish

Directions:
1. In a large pot of salted boiling water, add penne and cook until al dente, about 10 minutes. Drain pasta and reserve.

2. Melt butter in a sauce pan. Add flour to the melted butter and cook for about 2 minutes. While whisking, add hot milk to the sauce pan and stir until the sauce thickens. Add the cheddar and stir until the cheese is melted into the sauce. Remove from heat. Season with salt and pepper to taste.

3. In another large skillet heat the olive oil over medium heat. When the oil is hot, add the garlic and shrimp and cook until the shrimp is pink. Remove the shrimp to a plate and keep warm. Add the mushrooms to the skillet and cook until browned. Add the shrimp, sauce and peas to the mushrooms. Stir to combine.

4. Add cooked pasta and stir to combine. Garnish with parmesan cheese.

Spinach, Ricotta and Sausage Lasagna

Spinach, Ricotta and Sausage Lasagna
Inspired by epicurious.com

I first discovered this recipe on epicurious.com and over the years I’ve made it my own with a few changes. One taste and you’ll know why it is my most requested potluck dish. The leftovers freeze really well; not that there’ll be many leftovers. :) Enjoy!

Serves: 12

Ingredients:
2 - 10 oz container ricotta cheese
2 - 8 oz packages frozen chopped spinach, thawed, drained
1 1/2 cups Parmesan cheese, grated
3 large eggs
1/4 cup milk
1 teaspoon basil, finely chopped
1 teaspoon oregano, finely chopped
1 teaspoon rosemary, finely chopped
1/8 teaspoon nutmeg
2 cups provolone cheese, shredded
2 cups mozzarella cheese, shredded
1 tablespoon olive oil
2 pounds mild Italian sausages, casings removed
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup red wine
1/2 teaspoon hot pepper flakes
1 teaspoon fresh oregano, finely chopped
1 teaspoon fresh basil, finely chopped
7 cups tomato sauce (store bought is just fine here)
Salt and Pepper to taste
12 prepared lasagna noodles

Directions:

1. Preheat the oven to 375F. Whisk the ricotta cheese, spinach, Parmesan cheese, eggs, milk, herbs and nutmeg in large bowl. Set aside. Combine the provolone and mozzarella cheeses in a bowl and set aside.

2. Heat the oil in large pan over medium heat. Add sausages and sauté until browned. Break up the meat into small pieces. Remove cooked meat to a plate and drain all but 1 tablespoon of the drippings from the pan.

3. Add the onions to the pan and sauté for one minute then add the garlic, red wine, pepper flakes and herbs. Cook until the wine is reduced by half. Add the tomato sauce. Return the meat to the sauce and cook until the sauce is hot and bubbly. Taste the sauce and add salt and pepper to taste. Take the pan off the heat and set aside.

4. Spoon 1 cup sauce over bottom of 13 x 9 x 2-inch baking dish. Place 4 noodles over sauce in single layer. Spread 1/3 of the remaining sauce over noodles. Spread 1/3 of the ricotta mixture over sauce evenly. Sprinkle 1 1/2 cups of the shredded cheese over the ricotta mixture. Repeat the steps for one more layer.

5. Arrange remaining noodles over shredded cheese. Drop 9 dollops of the remaining ricotta mixture evenly on top lasagna. Spoon the remaining sauce around ricotta dollops. Top with the remaining of cheese. Cover baking dish with foil.

6. Bake lasagna 50 minutes. Remove the foil and continue baking until noodles are tender and lasagna is hot and bubbly, about 25 minutes longer. Let lasagna stand 15 minutes before serving.

Roasted Vegetable and Lemon Orzo With Baby Spinach

Roasted Vegetable and Lemon Orzo With Baby Spinach
Recipe by Dragon

This is a wonderful vegetarian entrée. It is so delicious and substantial, I guarantee you will not be left feeling deprived. Feel free to get creative and use whatever vegetables you have on hand. The real key to this refreshing pasta is the lemon. Enjoy!

Serve: 6

Ingredients:
1 small eggplant, cut into chunks
1 small zucchini, cut into chunks
1 small red onion, cut into chunks
1 red pepper, cut into chunks
10 cremini mushrooms, quartered
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
3 garlic cloves, chopped
2 cup dried orzo
3 tablespoons vegetable oil
1 cup sliced green onions, sliced
10 grape tomatoes, halved
2 cups baby spinach
1/4 parsley, chopped
1/3 cup olive oil
Zest of 3 lemons
Juice of 1 1/2 lemons
Salt and pepper to taste
Handful of black olives, sliced to garnish

Directions:
1. Preheat the oven to 375F.

2. Combine the eggplant, zucchini, onion, mushrooms, red pepper, garlic, rosemary and thyme in a bowl. Toss with enough olive oil to lightly coat the vegetables. Season with a pinch of salt and pepper. Mix well and transfer to a foil lined cookie tray. Roast the vegetables for 20-25 minutes, turning after 10 minutes.

3. While the vegetables are roasting, cook orzo according to package directions. Drain and rinse the cooked pasta under cold water to stop the cooking. Toss with 1 tablespoon olive oil and set aside.

4. In a large bowl, combine reserved orzo, roasted vegetables with green onions, grape tomatoes, baby spinach, parsley, olive oil, lemon zest and lemon juice. Toss gently to mix.

5. Season with salt and pepper to taste. Garnish with sliced olives.

Spaghetti Carbonara

Spaghetti Carbonara
Recipe by Dragon

This is one of my favourite go to pastas for a quick and impressive entree. Everyone loves the bacon and creamy texture. It is a classic for a reason. Enjoy!

Serves: 2

Ingredients:
6 strips of bacon, chopped in 1/2 inch pieces
1/2 tablespoon garlic, finely chopped
1/4 teaspoon fresh ground pepper
1/4 lb spaghetti, cooked al dente - reserve 1/4 cup of the pasta cooking water for the sauce
2 large eggs
2 tablespoons heavy cream
1/2 cup Parmesan cheese, freshly grated
1 tablespoon parsley, finely chopped
Salt to taste

Directions:

1. In a large sauté pan, cook the bacon over medium heat until it is crispy. Remove the bacon with a slotted spoon to a bowl lined with paper towels. Reserve.

2. Add the garlic and pepper. Cook for 30 seconds. Add the cooked pasta and reserved bacon. Combine and cook for 1 minute.

3. Beat the eggs and cream together. Season the eggs with a pinch of salt.

4. Remove the pan from the heat and add the eggs, stirring quickly until the eggs thicken. Don't let the eggs scramble. Add some of the reserved pasta water if you need to thin out the sauce a bit.

5. Add the cheese and parsley. Salt and pepper to taste.

6. Serve immediately. Garnish with extra cheese and parsley.

Fresh Pesto

Fresh Pesto
Recipe by Dragon

I love Pesto and it's always a treat when I can make my own. With the abundance of basil in my garden this year, I was able to make several batches this weekend. My friends are going to love me. I can't get enough of the deep rich colour. I like to add parsley in addition to the basil to create a milder tasting pesto.

Makes: 1 1/2 cups

Ingredients:
1 1/2 cups fresh basil leaves, packed tightly
1/2 cup parsley, packed tightly
1/2 teaspoon kosher salt
4 cloves garlic, coursely chopped
1/8 teaspoon pepper
1/3 cup pine nuts
1/2 cup extra-virgin olive oil
3/4 cup Parmesan cheese, freshly grated
1 tablespoon unsalted butter

Directions:
1. In a food processor, combine basil, parsley, salt, garlic, pepper and pine nuts. Pulse to until the basil mixture is finely chopped.

2. Turn the food processor on and add the olive oil slowly until the basil mixture.

3. Add butter and cheese. Pulse until the cheese and butter are blended into the basil mixture.

4. The pesto should be stored in an air tight container and can be stored for up to one week in the refrigerator.