Roasted Potatoes Peppers and Shallots

Serves Four

1.25 pounds potatoes
12 Shallots
2 Yellow Bell Peppers
Olive Oil
2 Sprigs of Rosemary
salt and pepper to taste

1. In a big pot boil water. Put the potatoes (poke holes with fork) and blanch for 5 minutes in boiling water.
2. Drain, cool and peel and cut into wedges.
3. Peel Shallots and allow them to fall in their natural shape. Slice in half if each clove is too big. Slice Yellow Peppers. We used 1 Yellow and 1 Green to add colour to the dish. Cut the rosemary springs into 2 inch long pieces.
4. In a bowl mix a little Olive oil Salt and fresh ground black pepper.
5. Take a oven ready glass bowl and place a layer of potatoes. Season with the salt and pepper oil. (The more generous the dressing, the tastier it is :)).Place a layer of peppers.Alternate such that you finish with a layer of peppers on top.
6. Stud with the shallots. Tuck the Rosemary Sprigs in the vegetables.
7. Bake uncovered for 30 minutes until veggies are tender.
8. Serve hot and enjoy.

Pasta Al Pesto

1. Peel one big potato and cut into cubes.Put to boil.
2. Just when its boiling and the potatoes are almost cooked add green beans (I used mushrooms) and add a pinch of salt and cook pasta to perfection :)
3. In a separate bowl, Take the Trader Joe's pesto sauce and add some of the starchy boiling water to get right consistency for sauce.
4. Once pasta is cooked, Drain. Add the sauce.
5. Add salt and pepper to taste. I also liberally use Oregano or the Italian Seasoning from Henrys. Very nice.
5. Ricotta is good for health. Or so I like to believe. So one spoon gets mixed in before serving. :)

Enjoy.

Bucatini Dolce Salato (Sweet and Sour Bucatini)

Ingredients(makes for 4)

1 Red Onion
1 Jar of Trader Joes sundried tomatoes
4 spoons of ricotta romana(sweet ricotta)
3 Table spoons of ricotta salato(salty)
1 can diced tomatoes

How to:

1. Saute finely chopped onion in Olive oil.
2. Set water to boil. Add a few drops of vinegar. Blanch the sundried tomatoes.
3. Cut fine and add to sautee. Add half a can of the diced tomatoes till you have a gravy-ish thing. The pasta is a dryish pasta. Add sugar to remove the sour taste if you dont plan on using the sweet ricotta. Cook this thing very well.
4.Now add pasta in that water and cook.
5. In a separate bowl mix Ricottas and 1 tsp olive oil and ground black pepper.
6. Add saute to cooked pasta and toss in the pan. Add ricotta mix and serve as it melts into the hot pasta.

And, Oh the title suggests that you have to use Bucatini but Fetuccine works just as well. :-)

Mushroom Broccoli Au Gratin

Ingredients (Serves 4)

3 Cup nicely chopped Broccoli (i used the frozen one)
1/2 Onion sliced thinly
1 packet of mushrooms chopped
1 Cup grated cheese (Optional)
1 Cup bread crumbs
5 tbsp butter/margarine
4 Cups milk
4 lg tbsp all purpose flour
Salt and ground black pepper to taste

Method

1. Heat 1 tbp of butter in a pan. Add onions and sautee till translucent. Add mushroom and broccoli. Add sat and pepper to taste and sautee for a minute or so. Add 2 cups of water, cover the pan and cook till tender.

2. Now while that is cooking ,heat 4tbsp of butter in a pan. Mix in the flour and add salt and pepper to taste. Now add the milk and bring to boil on low flame. It will thicken into a paste/thick sauce. As you take it off the heat, mix in the cheese if you are making the sauce with cheese in it.

3. Drain the vegetables well and layer the greased baking dish with the white sauce and the vegetables. First and last layer should be the sauce. Cover with the breadcrumbs and bake for 30 minutes.

4. Serve with Warm Bread, Salad and Wine to make it a fine meal :) !

Bon Apetit !

Vodka Cream Sauce for Pasta

You need (Makes for 4):

Olive Oil
Diced Tomatoes (1 Big Can)
Salt - To taste
Sugar - 1 teaspoon
Pepper - To taste
Chilli flakes - To taste
Oregano - To taste
Few cloves of garlic
One Medium Onion
Half cup Vodka
Half cup Broth
Half cup cream

Procedure:

1. Heat oil in a pan.
2. Add chopped garlic followed by onions and sautée till soft
3. Add the diced tomatoes from the can. Use half fresh if you want a less tangier taste. The canned tomotoes have sometimes a strange sour taste.
4. Cook till its a nice soft puree. Add sugar to remove the sour taste.
5. Add salt, pepper, chilli and oregano to suit your taste buds. (Don't skip Oregano)
6. Cook it well till it thickens on medium flame.
7. Now add Vodka and let it simmer and cook until all the vodka is absorbed and the sauce is further thickened.
8. Now add the broth ( you can add a little more than the recommended if you feel you may be short on quantity) and quickly bring to boil.
9. Hopefully the Pasta is done in time as well. Take the sauce off the heat. Mix in the cream. The sauce will now be a delightful pink colour.
10. Add to pasta and serve right away.

Bon Appetito !

P.S: Courtesy