Riggie Smalls

Rigatoni is easily my favorite pasta shape. These stout, striped tubes come in various lengths and diameters, making them one of the more versatile macaroni sets.  Sauce effortlessly clings to their grooved ridges, and their hollow bodies are perfect for transporting peas, mushrooms or diced pancetta from plate to mouth.  You can find basic rigatoni in any supermarket, but you'll have to visit a specialty shop to score some of the more exotic varieties, like these stuffed rigatoni.

Many a Sunday dinner culminates w/ a heaping portion of stuffed rigatoni, accompanied by a bright marinara sauce. When pierced, these riggies ooze ricotta and lend some body to the simple sauce. Chunked mozerella and a handful of peas complete the dish.

Stuffed Rigatoni Marinara

12 oz stuffed rigatoni or ravioli
1/4 cup extra virgin olive oil
1 red onion, grated
1/2 carrot, grated
3 cloves garlic, minced
1/2 tsp red pepper flakes
1 TBS tomato paste
1 (28oz can) whole peeled tomatoes, drained
1/2 cup frozen peas
grated cheese

1. heat olive oil in a large saute pan over medium-high heat.
2. add the grated onion and carrot, cook the water out; 4-6 minutes.
3. add the garlic and red pepper flakes, cook until fragrant; 1-2 minutes.
4. add the tomato paste, cook an additional 2 minutes then add the drained whole peeled tomatoes.
5. simmer of medium heat for 20- 30 minutes, making sure to break up the tomatoes as they cook.
6. add frozen peas to red sauce for the last 5 minutes.
7. cook pasta according to directions.
8. add cooked pasta to the red sauce and toss with cheese.

***

I recently demoed this dish on NiteLine Radio's Everything Eve show.  I had a great time cooking up a storm w/ Rudy and Eve, and I much appreciate them posting the video for me to share!  Their show airs every Tuesday night at 8pm EST.  Tune in at NITELINERADIO.COM.

© 2013 c. c. villani @ "mission: insatiable - http://www.missioninsatiable.com

Year of the Snake

The Chinese New Year starts today, and that can only mean one thing -- this bok gwai is getting some roast duck!

Shun Wang (aka Shun Won) is your typical Cantonese restaurant, serving soup, congee, BBQ meats, and other things of the like. The roast duck -- $6.50 an order -- is on par w/ most places in Chinatown.

Shun Wang Restaurant
81-25 Broadway
Elmhurst, NY 11373
718.779.3330

The decor is that of a dungeon, but the take-out is fast and tasty.  The commute is about 20 minutes from Astoria, which is much more palatable than the hour commutes to the Manhattan and Flushing Chinatowns.  This place should be on your radar.

Gong Hei Fard Choy!!

© 2013 c. c. villani @ "mission: insatiable - http://www.missioninsatiable.com

Tubular Tubers

Beets.  I've learned a thing or two about these sweet, starchy dirt candies since my 2010 post, "Just Beet It".  Now I pass this knowledge down to you:

• When roasting beets, do so on a bed of kosher salt. Add enough to cover the entire bottom of your cooking vessel   Don't be shy -- salt is cheap.  The salt absorbs additional moisture during the cooking process and concentrates the sugars.  More sugar = more sweeter.

• Cook, peel, and chop your beets. Place the beets in colander while they cool, and douse them w/ a heavy splash of red wine vinegar (sherry works too). The beets will continue to absorb some of the flavor and color of the vinegar while they cool.

Will these tricks make your beets taste better?  Possibly.

Are these extra steps necessary?  Maybe.

Will people believe you if you post these gems on a food blog?  Absolutely. 

© 2013 c. c. villani @ "mission: insatiable - http://www.missioninsatiable.com

Tomoe Arigato

Tomoe Sushi

172 Thompson Street
New York, NY 10012
212.777.9346

Ordering "omakase" at a swank sushi bar is a magical experience, but it's really more of a treat than a staple. A meal at most high-end sushi joints -- Gari, Yasuda, Ushiwakamaru, Azabu -- runs $80 - $125, and you leave hungry. Tomoe is a great option for when you want to feast on fancy fishies w/o breaking the bank.  Their sushi/sashimi combo is $36 -- more than your garden variety hand-roll hawker, but way less than the high-end sushi sanctuaries.

While Tomoe doesn't compromise on the quality of their fish, they do lack in both the service and decor departments.  They aren't rude, and the place isn't ugly, but they are both more aligned w/ the price point than the food.

© 2013 c. c. villani @ "mission: insatiable - http://www.missioninsatiable.com

Chill Out & Warm Up

There's nothing like a long and dismal East Coast winter to catapult you into hibernation mode, gorging yourself w/ food at any opportunity. As comforting as 5 month feed-fest sounds, it's directly at odds w/ the omnipresent New Year's resolution to lose those extra LB's.

Fortunately, turkey chili is a great compromise if you're looking for a meal that will fill you up, and not out. Low carb, low fat and full of flavor -- it's a lean protein dream and pretty easy to put together in about an hour. After reviewing the recipe below, I understand if it comes off a bit complicated w/ the cheese cloth, immersion blender and all -- but that's just because I am a fickle cook.  This recipe is ultimately very forgiving, so don't be afraid to give it a go, even if you decide to take a few short cuts -- just make sure to include the chipotles en adobo!!

Turkey chili and a bit of carrot purée

Turkey Chili

2 sticks cinnamon
2 bay leaves
3 pods cardamom
1 handful cilantro
1 # ground turkey
1 onion, chopped
1 poblano pepper, chopped
2 TBS tomato paste
2 TBs garlic, minced
1 chipotle en adobo, minced
1 TBS ground cumin
1 TBS ground coriander
1 TBS chili powder
3 15.5 oz cans of beans -- mix it up and make sure to drain!
1 14.5 oz can stewed tomatoes
2 cups chicken stock
1 cup frozen corn
1 cup frozen peas
1 lime
1 ripe avocado, sliced

1. create a little flavor pack by wrapping the cinnamon, bay leaves, cardamom and cilantro in cheese cloth; secure w/ some butchers twine.  reserve.
2. brown the turkey in a large pan, large enough to fit the entire recipe.  break up the turkey as it browns.
3. add the onion & pepper, saute until translucent; about 6 minutes.
4. add the tomato paste, garlic, chipotles en adobo, cumin, coriander and chili powder.  saute an additional 2-4 minutes.
5. add the drained beans, stewed tomatoes, reserved flavor pack and stock.  bring to a boil, then reduce to a simmer. 
6. simmer 30-45 minutes.  remove flavor pack and hit w/ the immersion blender to thicken -- just a few pulses.
7. add the frozen corn and peas, continue to simmer until cooked-through; 5 minutes or so.
8. finish w/ lime juice & avocado.

© 2013 c. c. villani @ "mission: insatiable - http://www.missioninsatiable.com

It's A Piece of Cake to Bake A Pretty Cake

If my collegiate career taught me anything, it's that you should always cite your sources.  I baked an incredibly successful bundt cake recently and I owe it all to the Nordic Ware Platinum collection Heritage Bundt Pan and the Pioneer Woman's perfect pound cake recipe.

The Nordic Ware® bundt pan can be purchased on Amazon, and if you order now, you should have it in time for Christmas. The hefty 10-cup capacity mold cooks evenly and produces a stunning spiral effect that will wow guests. I highly recommend this product for anyone who's in the market to zazz up their family pound cake recipe.

7-up Pound Cake

3 sticks Butter

3 cups Sugar

5 whole Eggs

1 teaspoon Butter Flavoring

2 teaspoons Lemon Flavoring

3 cups All-purpose Flour

1 cup Sprite, 7-UP, Or Sierra Mist

1. Preheat oven to 325 degrees.
2. Cream butter. Add sugar, 1 cup at a time, mixing after each addition. Add eggs, 1 at a time, mixing after each addition. Add butter and lemon extracts and mix well. Add flour, 1 cup at a time, mixing well after each addition. Add soft drink, then mix together until combined. Scrape sides of bowl, then mix briefly.
3. Pour into a greased Bundt pan and bake for 1 hour to 1 hour 10 minutes, until the cake is no longer jiggly.
4. Remove cake from oven and invert pan until cake drops out. Slice and chow down!

© 2012 c. c. villani @ "mission: insatiable - http://www.missioninsatiable.com

Gonna Kick It Root Down

The cold weather always puts me in the mood to get down on some hearty root vegetables.  Last week I set off on a mission to create a simple soup, but ended up w/ something just a bit different. The recipe is basic, and produces a rich and hearty soup if not strained.  I decided to pass this batch through my chinois, a fine mesh strainer.  The result?  -- a thin but velvety brodo.

Carrot Brodo

Add some pasta to the mix

1 TBS butter
1 TBS EVOO
1 medium onion, chopped
1 medium leek, chopped
1/2 dozen large carrots, chopped
1 large parsnip, shopped
1 qt chicken stock
bouquet garni (leek green, thyme, bay leaf, and black peppercorns tied up in cheese cloth).

1. set a large pot over medium-high heat.  melt the butter and oil together, reduce to medium heat.
2. sweat the onion, leek, carrots and parsnip over medium heat for 25 minutes.  you should not hear the veggies sizzle, sweating is a delicate process -- you don't want to add any color.
3. add chicken stock and bring to a boil.  add bouquet garni and simmer until all vegetables are cooked through, 30 - 60 minutes.
4. puree the mixture, either w/ a stick blender or batch-blend in a regular blender.
5. you can serve the soup as-is or pass through a fine mesh strainer.

© 2012 c. c. villani @ "mission: insatiable - http://www.missioninsatiable.com