This post is nearly a week overdue, but not to be missed. Shane rocked everyone’s world with this perfectly cooked asparagus and prosciutto risotto from our new favorite cookbook, Polpo.
He even made a vegetarian version for me.
dishes by shane
Fresh pasta lasagna
Shane likes to cook on the weekends, you probably know that about him. Because our family tends to hibernate when it snows—we sit around in our pjs all day, draw, maybe make a fire, cook—Saturday was the perfect day for Shane to take on an elaborate cooking project like making lasagna with fresh, homemade pasta.
This time around, he used this pasta recipe from Lidia Bastianich, and rolled it out to a number 5. The pasta had some tooth to it, we think we’ll try thinner next time.
We used my/my mom’s lasagna recipe, with some roasted red and orange peppers, and onion for fun.
Rose was concerned that there would be “too much vegetarian stuff” in the lasagna, but then devoured it. Wouldn’t you? I mean look at this thing, delish.
Dinners, lately
Here are some of the things (besides Penne alla Vodka) that we’ve been having for dinner lately. Above: Grilled shell steak, zucchini with butter and fresh basil, Shane’s Easy Oven Fries and “baby sauce.”
Below: Pork that was not all dry and leathery, an ad-hoc lentil dish (with spinach, peppers, onions & feta) that I will never be able to replicate, and yellow rice (not pictured).
Since we’re sleep training at the moment, breakfast for dinner seems appropriate. A basil and mozzarella omelet, toast, bacon, and a salad with golden beets:
And for him?
Well, he’s into apples and butternut squash at the moment:
Feet up and pizza pie
Shane took on dinner again tonight, this time with his always delicious pizza pie! I’m finally going to give you his crust recipe, so please read on.
We have ok pizza in our neighborhood, but not great pizza. Years ago, Shane decided that he’d have to learn to make his own pizza if we didn’t want to limit ourselves to mediocre pizza while at home. He took a class at the Institute of Culinary Education and has been improving on his technique ever since.
Shane always uses the same crust and sauce recipe, and then improvises. The crust recipe is below. For the sauce, he uses a can of chopped San Marzano tomatoes which he cooks briefly with olive oil, salt, oregano and a pinch of red pepper flakes. He likes to keep the sauce juicy and light. I know that’s not much of a recipe, but you can do it. Just think fresh rather than stewed and overcooked.
He always makes a Margerhita pie, with slices of fresh mozzarella scattered over sauce and topped with basil leaves, and a traditional cheese pie with sliced mozzarella, the kind you get at the deli counter. For whatever dough is left after that, he improvises. We’ve had everything from white pizza (no sauce) with ricotta, gorgonzola, mozzarella and parmesan, to fried egg pizza.
In other news: Sid discovered his feet, and Rose has feet too. Neither of them has much in the way of teeth.
• Shane’s Pizza Dough (Thin Crust) •
from Nick Maligieri’s Baking Class
Makes 2 12-14 inch crusts, or 3 freeform oblong crusts
3 cups unbleached, all-purpose flour
1 1/2 teaspoons sea salt
1 1/2 cups warm tap water
1 scant tablespoon (one envelope) active dry yeast
1 tablespoon olive oil plus more for greasing the bowl
Stir flour and salt together in a mixing bowl. Whisk the yeast, then the oil into the water and stir into the flour mixture to make a soft dough. Turn the dough out on a floured work surface and knead by folding it over itself with a bench scraper. When the dough is relatively smooth, form it into a ball. Oil a medium bowl and place the dough into it. Turn the dough over so the top is oiled and cover tightly with plastic wrap. Allow to rise until doubled.
Scrape the dough out on to a floured work surface. Cut it into two or three pieces and return all but one to the bowl and cover. Press and pull the dough gently to make a round-ish shape. After the dough is about 8″, transfer it to a peel and continue pressing from the center out to fill the peel but leave some room around the edge. Put on your toppings and bake in a pre-heated 450 degree oven until done.
Shane does “free night”
It’s been a while since we’ve had Free Night which is what Rose calls do it yourself tacos or burritos, or any assemble-it-yourself meal for that matter. Shane said he wanted to make the fixin’s and that was just fine by me!
For Shane’s version, we had both corn and flour tortillas. His beans were a combo of black beans and Trader Joe’s organic refried beans, sautéed up with some onions and spices. For a change, we tried TJ’s special salsa, which is dark in color and extra yummy. The guacamole was very creamy, because Shane is extremely powerful.
We love Free Night because it’s so easy and flexible. Click here, here and here to see some other examples of what you can do. Kids, even the picky type, are often amenable to any type of assemble-it-yourself meal, which adds appeal. They DIY factor makes it easy to accommodate a variety of tastes and dietary preferences.
Penne with anchovies, garlic and grape tomatoes
Shane was in charge of dinner last night, since my presence was requested by a certain little person for the three-hour duration of evening gymnastics practice. I brought the baby to the gym. As Shane says “He wants what I a’int got.”
Shane led me to believe that we’d come home to a table-full of plastic takeout containers. I sure was delighted to find Penne with Anchovies, Garlic and Grape Tomatoes instead. Not only that but a nice endive and yellow pepper salad.
Go Daddy.
Ad hoc Shane
Shane doesn’t really do ad hoc dinners. Suffice it to say, he wasn’t too thrilled when I woke him up at 6pm and asked him to make dinner. Nor was I thrilled when he offered to make me salad and rice for dinner (since he and Rose would be having steak).
Not to worry, rice and salad was just the tiredness talking. He and Rose did have steak, but there was also pasta, a yummy made up succotash-ish dish, and salad too. Works for me.
Back in the kitchen
When Shane handed me a printout of this recipe and said “I was thinking I’d make this for dinner tonight,” my first response was “eh, I’m not much for roasted garlic.” And then I thought to myself: you freaking moron, your husband wants to cook for you… say yes!
I quickly said yes. But not before reading the disclaimer at the beginning of the recipe that says not to be put off by the roasted garlic, it’s not overpowering.
Having Shane back in the kitchen is a delight, and well timed to boot. I feel like it’s been 6 months—and maybe it has—since he’s been able to take on dinner. He donned his back brace and got to work, while Rose and I did some Rainbow Looming.
The recipe he made was Jamie Oliver’s Roasted Sweet Garlic and Thyme Risotto with Toasted Almonds and Breadcrumbs (recipe also below). As promised, the garlic is subtle, and not overpowering. The recipe’s got all kinds of interesting and unexpected touches like a lot of celery and a crunchy, toasted breadcrumb and almond topping. Really delicious.
Shane grilled up some Italian sausages to go along with the risotto. I made a spicy roasted eggplant salad, because my friend Britta brought over labor-inducing foods (eggplant, pineapple, hot peppers, spicy hummus) and comforting foods (chocolate pretzels, pita bread, spinach dip) today.
I had one contraction before the eggplant, and am hoping it will bring on more as the evening progresses. And if not, well, I can comfort myself with the chocolate dipped pretzels, and the fact that Shane is back in the kitchen.
• Roasted Sweet Garlic and Thyme Risotto with Toasted Almonds and Breadcrumbs •
from this Jamie Oliver recipe from via the Food Network
total time about 1 hour 10 minutes to 1.5 hours
2 large heads garlic, whole and unpeeled
Approximately 1 quart (1.1 litres) chicken stock
1 tablespoon olive oil
3 shallots or 2 medium onions, finely chopped
2 cloves garlic, finely chopped
1/2 head celery, finely chopped
14 ounces (400 grams) risotto rice
2 wine glasses dry white vermouth or dry white wine
Sea salt
1 good handful fresh thyme, leaves picked
Freshly ground black pepper
2 1/2 ounces (70 grams) butter
4 ounces (115 grams) freshly grated Parmesan
51/2 ounces (155 grams) shelled and peeled almonds, lightly crushed, cracked or chopped
2 handfuls coarse fresh bread crumbs
Olive oil
For the basic risotto: Preheat the oven to 450 degrees F (230 degrees C). Roast the whole garlic heads on a dish in the oven until soft, about 30 minutes.
Stage 1: Heat the stock. In a separate pan heat the olive oil, add the shallots or onions, garlic, and celery, and fry slowly for about 4 minutes. When the vegetables have softened, add the rice and turn up the heat.
Stage 2: The rice will now begin to fry, so keep stirring it. After a minute it will look slightly translucent. Add the vermouth or wine and keep stirring, it will smell fantastic. Any harsh alcohol flavors will evaporate and leave the rice with a tasty essence.
Stage 3: Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Separate the roasted garlic cloves and squeeze out the sweet insides into the risotto. Add the thyme and black pepper to the risotto. Turn down the heat to a highish simmer, so the rice doesn’t cook too quickly on the outside. Keep adding ladles of stock.
Stage 4: Remove from the heat and add the butter and Parmesan. Stir gently. Place a lid on the pan and allow to sit for 2 to 3 minutes. This is the most important part of making the risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat as soon as possible while the risotto retains its perfect texture. In a frying pan toast the almonds and bread crumbs in a little olive oil until crisp and golden. Season with a little salt. Set to one side. Serve the risotto with the toasted almonds and bread crumbs sprinkled over the top. Lovely.
Shane’s homemade pizza
On the days that Rose has gymnastics from 4:30 – 7:30, I usually get dinner all prepped in the afternoon, before I take her to the gym (aka my remote office). That just didn’t happen today.
I sent Shane a text telling him he could get takeout, or cook, or we could meet him at the Coffee Shop for sandwiches, his choice. I didn’t expect to come home to delicious homemade pizza, but that’s what we came home to.
Shane’s pizza is the best. Tonight was no exception. Rose was so hungry and excited that she took off her leotard (“I don’t want to get my pizza all chalky”) and couldn’t be bothered to get dressed before digging in.
Tuna, potatoes, veg
Shane made the tuna steak. He crusted it with a mixture of salt, pepper and ground coriander seed, and then seared it in a saute pan, and finished it in the grilling pan. The coriander was a great touch. Even Rose loved it and came to the kitchen asking for more right before bed.
The potatoes were simple and delicious. New potatoes, quartered, coated in olive oil and Camp Mix Spud Fixin’, then roasted at 350 till golden and cooked through.
Since the oven was on, I halved some cubanelle peppers, tossed them with olive oil and salt and roasted them at 350. When they were soft, I threw in some baby spinach and cooked it just briefly until wilted. The juice from the roasted cubanelles was lovely with the spinach and a squirt of lemon.