DONNA'S DAILY DISH
  • Blog
  • Recipes
  • Contact

what is life without pasta?

1/15/2023

0 Comments

 
Picture
Life would be uninteresting without a weekly serving of pasta. Between the shapes, fillings and sauces, there are limitless possibilities for a bowl of pasta. I have approximately 40 pasta recipes under this category on my website. This doesn’t include the one pot or one pan recipes for gnocchi.
 
Last week in The New York Times, food writer and cook book author, Melissa Clark, had a recipe for Buttery Lemon Pasta with Almonds and Arugula. My husband adores pasta in any shape or sauce for that matter. For this week’s pasta meal, I was intrigued by Melissa’s recipe. The combination of arugula, sliced almonds in a simple sauce made with pasta water infused with lemon juice and zest sounded enticing. ​


Read More
0 Comments

risotto simplified

1/9/2023

0 Comments

 
Picture
This past weekend I had a craving for risotto and recently caught an episode of America’s Test Kitchen where Elle Simone Scott demonstrated an easier method for making shrimp risotto; constant stirring wasn’t required.
 
For the recipe you’ll need 1-pound extra-large shrimp, table salt, vegetable oil, water, whole black peppercorns, bay leaves, unsalted butter, an onion, a fennel bulb, baking soda, minced fresh garlic, Arborio rice, dry white wine, Parmesan cheese, minced fresh chives, lemon zest and lemon juice. ​



Read More
0 Comments

a twist on spaghetti squash

10/4/2022

0 Comments

 
Picture
​I love it when my family finds interesting recipes that they think my husband and I might enjoy.  This time around it was my husband that found an interesting take on spaghetti squash. On the Garden and Gun Magazine’s website, he found Spaghetti Squash with Kale and Pecorino Romano Cream. The recipe is by chef Ben Wheatley of Greyfield Inn, on Cumberland Island, off the coast of Georgia.
 
For the recipe you’ll need spaghetti squash, olive oil, chili flakes, fresh kale, lemon juice, butter, salt, shallots, fresh garlic, heavy cream, pecorino Romano cheese, sherry vinegar, salt, pepper, toasted walnuts and parsley.

jump to recipe

Read More
0 Comments

zucchini season

8/16/2022

0 Comments

 
Picture
​I love zucchini for its adaptiveness to both sweet and savory recipes. Last summer I made Ali Slagle’s recipe for Chicken-Zucchini Meatballs with Feta. You can’t go wrong with Lidia Bastianich’s recipe for Lemony Shrimp Over Zucchini either. For sweet recipes, Gourmet Magazine’s Chocolate Chip Zucchini Cake or Jerrelle Guy’s yummy Zucchini Muffins with Cinnamon Crunch Topping are wonderful.
 
Recently my daughter sent me a recipe for Creamy Zucchini Pasta, a recipe she found on the website The Proper Modern.  This delightful recipe takes a handful of ingredients and turns them into a luscious cream sauce that doesn’t rely on an overabundance of butter or cream. The addition of pasta cooking water helps extend the richness of the sauce. Besides the zucchini you’ll need shallots, fresh garlic, Parmesan cheese, fresh basil leaves, heavy cream and pasta cooking water. The recipe calls for a ½ cup of pasta water. I suggest reserving two cups as additional water made be needed to adjust the sauce to the consistency you prefer. Also, I like to use the pasta water when reheating leftovers in the microwave.


Read More
0 Comments

thursday night pasta

6/6/2022

0 Comments

 
Picture
​It’s a beautiful Sunday at the Jersey shore. The temperature is 70° with blue skies, no humidity and wispy clouds above. I’m sitting at my computer reflecting on the delicious dish I made the other evening, Creamy Pasta with Ricotta and Herbs. The recipe is from Melissa Clark of The New York Times from her column “A Good Appetite.” The recipe was captivating as it was made with just a handful of ingredients and relied on fresh soft herbs for flavor. As you recall, I have lots of herbs in my garden this summer. For this recipe you’ll need a short pasta (shells, cavatappi, farfalle, ditali or wagon wheels), freshly grated Parmesan cheese, extra-virgin olive oil, coarsely ground black pepper and fresh soft herbs such basil, chives, fennel fronds, parsley, mint, tarragon, chervil or dill.


Read More
0 Comments

Sunday round up

5/29/2022

0 Comments

 
Spring is here and my herb garden has expanded. My husband went a bit overboard and selected some varieties I wouldn’t have thought of. Besides the stalwarts of basil, parsley, oregano and rosemary, chives and sage, which were saved in the cold frame over winter, I now have dill (for homemade refrigerator pickles), chamomile (for making tea) and lemon-flavored varieties such as lemongrass, lemon verbena, lemon balm, lemon thyme plus flat and curly leaf parsley. This should make for a flavorful summer.
 
About a week ago my local ShopRite had Atlantic cod fish on special. I found a delightful recipe on The New York Times cooking app, Cod Baked with Prosciutto, by Nigella Lawson, using just a handful of ingredients. Besides the cod and prosciutto, you’ll need butter, salt and pepper. After reading the cooking notes of other cooks, I used some fresh thyme from my garden.

Read More
0 Comments

midweek roundup

5/5/2022

1 Comment

 
​As I walked through Wegmans last Sunday, I was trying to think of what I could prepare for supper that evening. As I passed through the seafood department I thought Shrimp Risotto would be a great alternative to beef or chicken. This time instead of purchasing wild caught, uncooked shrimp, I opted for something I haven’t seen before in the frozen seafood case, Wegmans Large Raw Shrimp, Peeled and Deveined Tail Off. The shrimp are farm raised in the United States, no chemical or antibiotics with a price of $12.99 for a pound of shrimp. The shrimp are 43 per bag, a bit smaller than the fresh, but considering I was using them for a risotto, I thought the size would be fine.
 
The recipe came from the website Epicurious and is an old recipe from the long-gone magazine, Gourmet from February 1998. For the recipe you’ll need chicken broth, dry white wine, butter, minced garlic, dried crushed red pepper, uncooked shrimp, onion, arborio rice and fresh parsley. I find using my LeCreuset braiser works the best for this task. The enameled cast iron offers good heat distribution and makes clean up a cinch. Also, for this recipe, I used homemade shrimp stock. 

Read More
1 Comment

veggies are the starting point

4/6/2022

0 Comments

 
Recently in Lidia Bastianich’s Facebook feed, a promotional video was posted for her show, “Lidia’s Kitchen.” Lidia was demonstrating the recipe Cavatappi and Asparagus with Spinach Pesto. What timing, I had extra baby spinach in my refrigerator and only needed a handful of ingredients.
 
Besides the pasta (corkscrew shape), you’ll need fresh shelled and unsalted pistachios, fresh garlic, extra-virgin olive oil, freshly ground black pepper, a bunch of asparagus and Pecorino Romano cheese. The item I had difficulty finding was unsalted pistachios. You can find small bags of roasted and salted, but nothing unsalted. My local ShopRite’s bulk section had unsalted pistachios.  One third of a pound was the approximate equivalent to a half cup of shelled nuts. 

Read More
0 Comments

month end round up

3/28/2022

0 Comments

 
Time is just flying by! Between babysitting, work and life, some nights I’m too tired to put my thoughts down regarding the wonderful dishes I’ve made.
 
Recently I prepared a recipe by Claire Robinson, Ginger and Lemon Roasted Chicken with Braised Fennel. Ms. Robinson is a chef and host of the Food Networks shows “Five ingredient Fix” and “Food Network Challenge. For the recipe you’ll need a roasting chicken, 6-inch piece of fresh ginger, a lemon, kosher salt, freshly ground black pepper, 2 fennel bulbs and water. ​

Read More
0 Comments

two for two

2/25/2022

1 Comment

 
​Recently, I was in a very veggie mood. My husband and I both came across a wonderful soup recipe in “Charleston Magazine” (January 2022) for Broccoli and Arugula Soup. This vegetarian soup was so easy to make and despite the fact there was no cream in the recipe, it was a rich and creamy soup.
 
For the recipe you’ll need extra virgin olive oil, one sweet onion, fresh garlic, broccoli florets, sea salt, fresh ground black pepper, vegetable stock, arugula leaves and a lemon.
 
The onions are diced and the garlic minced as they are set in a large pot with olive oil to cook until translucent. The florets are added and seasoned with salt and pepper. The broccoli is cooked until bright green and then the vegetable stock is added. The mixture is brought to a boil and then reduced to a simmer until the broccoli is tender. 

Read More
1 Comment
<<Previous

    meet donna

    A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners. 

    archives

    January 2023
    December 2022
    November 2022
    October 2022
    September 2022
    August 2022
    July 2022
    June 2022
    May 2022
    April 2022
    March 2022
    February 2022
    January 2022
    December 2021
    November 2021
    October 2021
    September 2021
    August 2021
    July 2021
    June 2021
    May 2021
    April 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016

    categories

    All
    Appetizers
    Baked Goods
    Beef
    Beverages
    Breakfast
    Cookies
    Dessert
    Dinner
    Fish
    Food Reviews
    Fruit
    Game
    Grilling
    Meat
    Miscellaneous
    One Pot Meals
    Pasta
    Pork
    Poultry
    Pressure Cooker/InstaPot
    Salad
    Sauces
    Seafood
    Sheet Pan Supper
    Side Dish
    Soup
    Vegetables
    Vegetarian
    Venison

Proudly powered by Weebly
  • Blog
  • Recipes
  • Contact