Results tagged “pasta” from iVillage - Secret Sauce
Secret Sauce welcomes the return of Marco Canora, Chef and Partner at Insieme and Hearth restaurants, New York.
Although it takes several hours at home to prepare this special homemade sauce, Marco will show how to put Bolognese together with dishes such as his delicious Lasagne Verdi.
Chef Canora grew up making this sauce with his mom (who is also a chef) and his aunts. It is a classic Italian staple that is very versatile.
November 20, 2007
Secret Sauce has another delicious dish from The Excelsior Café Chef & Owner Jake Linzinmeir, 2-Minute Telluride Ski Patrol Pasta.
This is a true classic of Jake's and one of the old favorites from The Excelsior Café. In fact, we've been assured that if it were ever taken off the menu, a riot would ensue!
...Grab this recipe now before Jake changes his mind!
Procedure:
- Cut pancetta into quarter in dice. Freeze prior to cutting if you'd like to make it easier to cut.
- Cook orreciette to al dente in steady boiling water. Remove, toss in oil, and let cool on sheet pan in fridge. Do not shock with water or ice!
- Roast red peppers over open flame, peel, seed, and cut into thin strips.
- Heat E.V.O.O. in sauté pan and add pancetta and pepper flakes. Saute until pancetta is golden brown. Do not allow garlic to brown.
- Add roasted peppers, tomatoes, and garlic to pan and toss twice away from heat. Return to heat and deglaze pan with white wine.
- Reduce slightly and add pasta toss well to coat with sauce.
- Add spinach with fresh oregano, toss twice and plate.
- Finish with grated Pecorino Romano cheese.
- Pour yourself a cold glass of Pinot Grigio, eat, and then go skiing!
Serves 4.
 | E.V.O.O.: Extra Virgin Olive Oil |
About the Chef:
Jake Linzinmeir comes from the great Midwest where he grew up in the kitchens of his family farm. The son of a pilot and an internationally traveling family, Jake was exposed to the regional cuisines and cultures of America, Asia and Europe from a young age.
With this influence, he chose to attend Cornell University's acclaimed School of Hotel Administration. A specific interest in the independent restaurant world took Jake to kitchens and restaurants of New York, Aspen, Los Angeles and Italy.
While in Italy he was selected to stage with the Michelin Three Star Le Calandre near Venice with Chef Massimiliano Aljamo, the youngest Chef to ever earn three Michelin Stars.
Currently, Jake owns and operates a number of restaurants in Telluride, Colorado, including The Bluepoint Grill & Noir Bar, The Excelsior Café, and Chair 8. Other concepts he has begun include Sushi Kiko, The Excelsior Deli, and The Wildflour Market.
Jake has been a regular guest of NBC's The Today Show and featured in Bon Appetite, Food Arts, Newsweek as well as representing Amstel’s “Living Tastefully” campaign as their featured Chef.
Recently selected as one of the industries Rising Stars by Restaurant Hospitality magazine, Jake continues to lecture and demonstrate at culinary events throughout the country. He's currently compiling recipes for a new cookbook for all to enjoy his dishes at home.
Visit Chef Jake Linzinmeir on the web @ Chair 8.com.
Jake Linzinmeir Secret Sauce Rewind
- Watch Jake prepare his Telluride Ski Patrol Pasta on TODAY
- Telluride Shepherd's Pie
- Watch Jake prepare his Telluride Shepherd's Pie on TODAY
May 13, 2007
Julee Rosso & Sheila Lukins, authors of The Silver Palate Cookbook, first had this uncooked pasta sauce when they were guests in a beautiful home on Sardinia.
Such a recipe could only be the result of hot, lazy days and abundant ripe tomatoes and basil. The heat of the pasta warms and brings out the flavors of the sauce in a wonderfully subtle way. Delicious and easy.
Here, they share their Linguine with Tomatoes and Basil recipe for you to recreate at home:
- At least 2 hours before serving, combine the tomatoes, Brie, basil, garlic, the 1 cup olive oil, and ½ teaspoon each salt and pepper in a large serving bowl.
- Bring 6 quarts salted water to a boil in a large pot. Add 1 tablespoon olive oil and the linguine, and boil until tender but still firm, 8 to 10 minutes.
- Drain the pasta and immediately toss with the tomato sauce.
Serve at once, passing the pepper mill, and the grated Parmigiano-Reggiano cheese, if you like.
Makes 4 to 6 portions.
About the Chefs:
Julee Rosso is the co-author, with Sheila Lukins, of The Silver Palate Cookbook, The Silver Palate Good Times Cookbook and The New Basics Cookbook, and the author of Great Good Food and Fresh Start, which together have more than 6 million copies in print.
In 1986, The Silver Palate Good Times Cookbook won the 1985 Duncan Hines/IACP award for Best Entertaining Cookbook of the Year, and in 1992 The Silver Palate Cookbook was inducted into the James Beard Cookbook Hall of Fame. Rosso was also inducted into the Who’s Who of American Food and Beverage by the James Beard Society.
Sheila Lukins is a chef, food writer and cooking teacher, whose bestselling books Celebrate!, The Silver Palate Cookbook, The Silver Palate Good Times Cookbook, The New Basics Cookbook, All Around the World Cookbook and U.S.A. Cookbook have about 7 million copies in print.
Since 1986, Lukins has been food editor of Parade magazine, which has readership of more than 80 million people. She lectures, teaches and demonstrates cooking throughout the United States, has appeared on national television numerous times, and contributes to all the major food publications. In May 1997, United Airlines presented an innovative new coach class menu based on recipes created by Lukins. In January 2000, Lukins created the menus and recipes for the Rubell family’s new Beach House Hotel, including the 200-seat Atlantic restaurant in Bal Harbour, Florida.
