Tag: Italian parsley

Calamari Marinara – Would You Like That In 45 Seconds or 45 Minutes?

Calamari is affordable, delicious, and sustainable, yet many
cooks shy away from it, since it has a reputation for being tricky to work
with. I should’ve said “unfair reputation,” because while it’s true calamari
can end up with a rubbery texture if overcooked, there’s a very simple way to
avoid this… by really overcooking it.

When it comes to calamari, it needs to be cooked in either
45 seconds, or 45 minutes, and nothing in between. If you sear it in a pan, or
poach it in a sauce for a very brief time, you should get something nice and
tender. However, after just a few extra minutes, the squid gets chewy.

Unfortunately, this is how most calamari is served, since it
is easy to overcook, even for a professional. But, if we gently simmer for
about 45-minutes total, something amazing happens. The calamari loses that
rubbery texture, and becomes tender once again.

I also think it takes on more a meaty flavor, which I love,
especially when using this to sauce pasta. So, if you’ve wanted to try cooking
calamari, but were afraid of over-cooking it, I really hope you give this easy
sauce a try soon. Enjoy!

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Ingredients for 4 portions:

2 tablespoons olive oil

1 yellow onion,
sliced thin

4 garlic cloves, crushed

1/2 teaspoon red pepper flakes

1 Serrano chili pepper sliced thin

1/2 teaspoons salt, plus more if needed

1/2 cup drinkable white wine

1 cup clam juice

6 cups crushed or puréed Italian plum tomatoes

1/2 teaspoon dried oregano

2 pounds frozen calamari tubes and tentacles, thawed, sliced
into half-inch pieces

1/4 cup freshly chopped Italian parsley

freshly grated Parmigiano-Reggiano, optional

1 pound dry pasta

Leftover Turkey Manicotti – “Little Muffs” for the Day After the Day After

Manicotti, which means, “little muffs” in Italian, has to be
one of the best ways ever for using up leftover Thanksgiving turkey.

The moist
filling will bring the driest bird back from the dead, and you can literally
add anything that can be chopped up.

Leftover green bean casserole? Throw it in. Peas and
Onions? You bet’cha. Cranberry Sauce? No, don’t be ridiculous. Anyway, thanks
to the absence of cheese, tomato, and pasta on the usual Thanksgiving menu,
this concoction will erase any connection with the aforementioned feast.

One portioning note: The recipe below made six crepes, and
if you make yours slightly smaller, the filling recipe will make six nicely
sized manicotti.

I went low-carb and used all the filling to make four
portions, but you should probably just fill all 6 crepes, or even double the
recipe to get 12. I think you’ll want leftovers of the leftovers. So whether you make manicotti with the last of the holiday
turkey, or just use the technique to recycle other meaty meals, I hope you give
this a try soon. Enjoy!

Ingredients for 6 crepes:

2 eggs

3/4 cup all-purpose flour

3/4 cup water

1/2 tsp salt

1/2 tsp olive oil

olive oil for cooking crepes as needed

For the filling:

1 cup chopped turkey or anything

1 cup ricotta cheese

1/2 cup Parmigiano-Reggiano cheese

1/2 cup grated mozzarella

1/4 tsp dried marjoram

1/8 tsp red chili flakes

1 egg

1/4 cup chopped Italian parsley

For the rest:

1 1/2 cups marinara sauce

2 tsp olive oil

1/3 cup grated Parmigiano-Reggiano for top

1 tbsp chopped Italian parsley, garnish

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“Ultimate” Ranch Dressing – The Ultimate “Ultimate”

After five years, and a few thousand requests, I’m finally
posting my “ultimate” ranch dressing recipe. What makes it the “ultimate?”
Nothing, except that’s what I’m calling it, and in the world of dips and
dressings, that makes it so. By the way, ignore those other roughly 65,000
“ultimate” recipes; this one is the actual “ultimate” ranch dressing.

It’s been ages since I made homemade ranch dressing, and I’d
forgotten how much better it is than the bottled stuff. Don’t get me wrong; I
like high-fructose corn syrup, artificial flavorings, and preservatives as much
as the next low-information voter, but this really is significantly more
delicious.

As you’ll see, I used some crème fraiche (which we showed
you how to make in this video), but relax, sour cream will work perfectly.
However, I do believe the buttermilk is crucial. That some of my peers are
calling their ranch dressings “ultimate” without using buttermilk, really makes
me question their grasp of the word “ultimate.”

Anyway, hyperbole aside, this really is the best ranch
dressing I’ve ever had, and I hope you give it a try soon. Enjoy!

Ingredients for about 2 cups Ranch Dressing:

1 1/3 cup real mayonnaise

1/3 cup sour cream or crème fraiche

1/3 cup buttermilk

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon freshly ground black pepper

pinch of cayenne

pinch of salt

1/2 teaspoon dried dill weed

1/4 teaspoon dried tarragon

2 teaspoons sliced fresh chives

1 tablespoon minced fresh Italian parsley

2 drops Worcestershire sauce