Ramp Pasta with Morels

The recipe below is a good basic Alfredo sauce that is excellent as is, or can be altered by adding chopped fresh herbs, red pepper flakes or try adding grilled chicken and steamed vegetables with the pasta. You can also replace some of the mozzarella with pepper jack cheese for a little more heat.
The pasta we used in the photo was a gift. It is made with ramps and tofu from a company called Integration Acres. It truly has a unique flavor and texture.

 

 


Sauce:
½ C. Butter
2 Garlic cloves, minced
½ C. Parmesan
2 C. Heavy Cream
¼ tsp. White Pepper
¾ C. Mozzarella, shredded

Melt butter in medium saucepan over medium heat. Add garlic, cream and pepper. Bring to a low simmer. Add Parmesan and stir until smooth. Add mozzarella. Stir constantly until smooth. Season sauce with additional pepper and salt to taste. Serve over cooked noodles.

For the Morels:
Morels
Butter
Flour

Slice the morels in half lengthwise. Soak overnight in salted water in a large bowl in the refrigerator. Drain and pat dry on paper towels. Melt butter in a large skillet. Dredge morels in flour and fry in batches in the skillet over medium heat until crispy. Flip and fry the other side. Drain on paper towels.

 

 



Pork potstickers

Not the prettiest dumpling out there, but oh what a taste!  You can make the round pleated dumplings if you prefer, but I like the no fuss triangles.  The taste will be the same.  I like to use a non-stick skillet when making these.  You’ll still get a nice browned side, but won’t have to worry about tearing the bottoms off when removing from the pan. Serve with wonton dipping sauce, steamed rice and veggies.

1 Pd. Ground Pork
3 Garlic Cloves, minced
1 egg, beaten
½ Onion, minced
2 Tbsp. Soy Sauce
½ Tbsp. Sesame Oil
1 Tbsp. Ginger, minced
Wonton Wrappers
Vegetable Oil

Mix all ingredients in large bowl. Let sit for 20 minutes. Heat a small amount of oil in skillet over medium high heat. Place about 8 wrappers (or what will fit comfortably in the skillet) on work surface. Place the unused wrappers under a towel to keep from drying out. Place 1 Tbsp. of pork filling in center of each wonton wrapper. Lightly moisten two edges of each wrapper. Fold over to form a triangle, pressing down on edges to seal seams. Cook until browned on each side. Pour in ½ cup of water in skillet and cover with lid. Cook for about 5 minutes until filling is cooked through. Repeat with remaining wrappers. Serve with Wonton dipping sauce.

Vodka Sauce

One of my husband’s favorite pasta sauces. If you can’t find the prosciutto, you can substitute a good quality thinly sliced ham. However, it won’t have quite the same taste. As for the parsley, I prefer the curly leaf over the flat leaf variety. Just make sure to finely mince it.

 

 4 Tbsp. Olive Oil
2 Tbsp. Butter
1 Large Onion, Chopped
6 Garlic Cloves, minced
1 bunch Parsley, minced
6 oz. Prosciutto, minced
56 oz. Crushed Tomatoes
¼ to ½ C. Vodka
1 C. to 1- ½ C. Heavy Whipping Cream
Red Pepper Flakes to taste
Large Rigatoni Shells, Cooked and drained

In large stockpot, melt butter in the olive oil over medium heat. Sauté onions, garlic, ham, parsley and red pepper flakes until onion turns translucent. Add crushed tomatoes and vodka. Bring to low boil then simmer over low-medium heat with lid off for 45 minutes, stirring occasionally. Add cream. Simmer until slightly thickened. Serve over pasta.  Sprinkle with additional parsley.

 

Morels in a White Cream Sauce

Morels are a seasonal spring treat where I live.  They grow wild in the woods around our house.  If you are lucky enough to find them, cut into halves and soak overnight in a bowl of salted water in the refrigerator.  Use your favorite type of pasta for this dish.  I like Campanelle.  Their shape allows the sauce to cling to the pasta, plus they remind me of mushrooms.  This dish does not heat up well, but is easily divided in half.

 

2 C. Dry White Wine
2 C. Heavy Cream
1 C. Morels, diced
1 C. Parmesan-Romano, grated
1 Tbsp. Butter
4 Garlic Cloves, minced
¾ Pd. Dried Pasta

In large skillet, melt butter with 2 Tbsp. water over low medium heat. Add garlic. Saute until beginning to soften. Add morels. Continue to cook until just beginning to turn light golden, stirring frequently. Add wine, scraping up any browned bits from the bottom of the skillet. Add cream. Turn heat to low-medium and simmer for about 30 minutes until thickened. Meanwhile, cook the pasta in salted water until al dente. Drain and set aside. Turn heat to low and stir in the cheese. Stir until cheese is melted. Be careful and don’t overheat the cheese as it will clump. Stir in the pasta.

 

 

Turkey Ragu

This is a healthier, lighter version of the Italian Sausage Ragu using ground turkey.  All of the wonderful flavors of Ragu are still present though, so you won’t feel as if you’re skimping on anything.  For an extra benefit, serve with a whole grain pasta and salad. 

 

1 Pd. Ground turkey

2 Garlic cloves, minced

2 Tbsp. Olive Oil

6 oz. Tomato Paste

2 Bay leaves

1 Onion, minced

2 Bell Pepper, minced

3 Carrots, minced

28 oz. Tomatoes, diced

1 C. Red Wine

1 C. 2% Milk

1 – 2 tsp. Red Pepper Flakes

Parmesan Cheese, shredded

Heat oil in large skillet over medium heat.  Add carrots, onion and bell pepper.  Sauté until vegetables are beginning to soften.  Add ground turkey.  Cook until turkey is fully cooked and beginning to brown, breaking into small pieces.  Add remaining ingredients, stirring until well incorporated.  Cover with lid and turn heat down to low.  Simmer for 30 minutes.  Remove lid.  Continue to simmer until desired thickness is reached.   Remove bay leaves.  Serve over your favorite cooked pasta.  Top with Parmesan.

Macaroni and Cheese

Not the healthiest of meals but a very comforting one.  This recipe makes alot of mac and cheese.  However, the recipe can be easily halved.  It is also good leftover the next day heated in an oven proof container with sauted panko breadcrumbs on top.  Can also be put into a shallow dish and refrigerated overnight.  Then cut into slices, dip in egg, then panko breadcrumbs and deep fried.  Your arteries will hate you but your tastebuds will love it.

6 Tbsp. Butter

¼ C. Onion, minced

½ C. flour

4 C. whole milk

1 tsp. Worcestershire

1/8 tsp. Cayenne pepper

1 Pd. Macaroni

5 C. Cheddar Cheese, grated

1 tsp. Dijon Mustard

In large saucepan, melt 3 Tbsp. butter.  Add onion.  Cook until soft.  Add remaining butter, flour and salt.  Cook until golden in color, stirring to prevent scorching.  Pour in 2 cups of milk.  Whisk until smooth.  Add remaining milk and cayenne.  Heat to low boil then simmer for 15 minutes until starting to thicken.  In separate pot, cook macaroni unit salted water until al dente and then drain.  Set macaroni aside.  In sauce, add cheese, mustard and Worcestershire.  Whisk until smooth.  Pour over noodles and stir.

Italian Sausage Ragu

If you want a spicer version, use hot Italian sausage and red pepper flakes.  Serve over the type of pasta that you like the most.

 

2 Tbsp. Olive Oil

2 Tbsp. Butter

3 Garlic cloves, minced

1 Pd. Mild Italian sausage

1 C. Whole Milk

2 Lg. Carrots, shredded

1 Lg. Onion, shredded

1 tsp. Celery seed

6 Oz. Tomato paste

1 C. Dry white wine

Heat oil and butter in skillet.  Saute onion, carrot and celery until softened.  Add garlic.  Saute 10 minutes.  Add sausage.  Cook, breaking into small pieces until cooked through.  Add tomato paste.  Cook 5 minutes.  Add wine and milk.  Simmer covered about 1 hour.  Serve over pasta.