Gobi Aloo

by cookingwithauntjuju.com

A popular curry with cauliflower (Gobi), potatoes (Aloo), onions, tomatoes, seasoned with Kashmiri Masala (medium hot), Garam Masala (sweet) and other aromatic seasonings. There are many versions of this special vegetable dish whose final texture can be dry or thinned with water/tomatoes or add a splash of cream for richness.

I recently purchased this small cookbook With Love and Masalas -Everyday Indian Recipes From My Kitchen To Yours. There are only 30+ recipes and many include one or more of the six Cardoz masalas: Garam, Chaat, Kashmiri, Vindaloo, Goan and Green Tikka. These masalas bring restaurant-quality Indian spice blends into American homes.

In 2019 Floyd, a celebrated Indian-born American chef, and his wife Barkha started to develop a signature line of masalas with Burlap & Barrel. Floyd had a 30 year career in the food industry with different restaurants, wrote 2 cookbooks, won a national television cooking competition that helped to found The Young Scientist Foundation, contributed his time to countless charitable events and media appearances. Unfortunately, Floyd passed away from complications of COVID-19 in 2020 and later Barkha decided to carry his work forward to honor his legacy.

Gobi Aloo

Recipe from Barkha Cardoz with Jacqueline Raposo, Adapted by Judi Graber

Once you make this recipe you will never enjoy the same dish at a restaurant. The quality, flavor – there’s no comparison. This will appear regularly in my monthly rotation of recipes it’s that delicious!

  • 2-3 tbsp. neutral cooking oil such as canola or vegetable
  • 1 tbsp. cumin seeds
  • 1 cup sliced onions
  • 1 tbsp. peeled and finely chopped fresh ginger (or 1 tbsp. garlic-ginger paste – I wanted some garlic in this recipe)
  • 1 lb.Yukon Gold potatoes cut into 1-inch cubes
  • 1 lb. cauliflower cut into florets
  • 1 tbsp. Kashmiri Masala
  • 1 tsp. ground turmeric
  • Kosher salt to taste
  • 1 cup crushed canned tomatoes (I used petite diced)
  • 1/2 cup cilantro or parsley leaves and tender stems chopped
  • 1 tsp. Garam Masala

Heat the oil in a heavy-bottomed pot on medium heat until it shimmers. Add the cumin seeds and bloom about 2 minutes. Add the sliced onions and saute for about 5-8 minutes. Stir in the chopped ginger (or garlic/ginger paste) and saute for a couple of minutes.

Add the cubed potatoes and cook until they get some color about 5-7 minutes. Stir in the cauliflower florets and cook until golden for 5-7 minutes.Stir in the Kashmiri Masala, turmeric and 1/2 tsp. salt. Add the chopped tomatoes and heat until they simmer about 5 minutes.

Lower the heat, cover the pan and simmer until the cauliflower and potatoes are cooked throughand slightly dry – about 10 minutes – do check after a few minutes. You don’t want the vegetables to steam, remove the lid so that the steam releases. Don’t overcook.

Stir in the Garam Masala and cilantro (parsley), cover and cook for 2-3 minutes.

Serve with rice, roti or maybe a cool raita.

Recipe by cookingwithauntjuju.com

Chili Crisp Grilled “Three” Cheese Sandwich

by cookingwithauntjuju.com

This is not your traditional grilled cheese sandwich. This recipe was made in my panini with 3 kinds of cheese, pickled red onion slices, chives and chili crisp between 2 slices of sourdough bread. A favorite for sure any time of the year when I want something special and not just 2 American slices between 2 slices of whole wheat bread!

Chili Crisp Grilled Three Cheese Sandwich

Recipe from Marissa Mullen (Food52), Adapted by Judi Graber

  • 2 slices sourdough
  • 3-4 tbsp. salted butter, softened (I used unsalted)
  • 1 large garlic clove, minced
  • 1-1/2-2 tsp. chili crisp, divided
  • Gruyere cheese (I grated all three cheeses instead of slices)
  • Brie cheese, grated
  • Gouda cheese, grated
  • pickled red onion slices (I added recipe below)
  • chives, thinly sliced

Combine softened butter, garlic and 1/2-1 tsp. of chili crisp in a small bowl. Spread butter on one side of each bread slice, covering the entire surface area.

Flip one side over, buttered side facing down. Add grated Gruyere, Brie, Gouda, (or if you prefer slices), pickled red onions, chives, the remaining 1 tsp. chili crisp and more grated Gouda onto the slice. Add the top slice of bread, buttered side facing up.

Heat a skillet on medium until hot or use a panini. Add sandwich to the pan and cook for 4-5 minutes. covered. until the bread is light brown and crispy and the cheese begins to melt. Flip and repeat on the other side until light brown and crispy. If using a panini just follow manufacturers’ instructions. This makes the best sandwich!

Remove from the heat and let sit for 2 minutes. Top with chives (optional); slice and serve.

Pickled Red Onions from Chef Bill Kim (Korean BBQ cookbook):

  • 2 red onions, thinly sliced
  • 2 tbsp. sugar
  • 1 cup (I used unseasoned) rice vinegar
  • 1 tbsp. Korean chili flakes (gochugaru)
  • 1 tbsp. coriander seeds
  • 1 tbsp. Kosher salt

Cut the onion in half, peel, slice and place in a large heatproof bowl.

Combine the rest of the ingredients in a small saucepan and bring to a boil. Remove and pour the mixture into a strainer held over the bowl of onions. Allow to cool and transfer to a covered container. Will keep for 2 weeks in the refrigerator.

Recipe by cookingwithauntjuju.com

Three more favorite non-traditional grilled cheese sandwiches:

Kimchi Grilled Cheese Three Ways

French Onion Grilled Cheese

Grilled Cheese with Taleggio, Onion Jam and Prosciutto

Black Garlic Pasta with Black Garlic Butter

by cookingwithauntjuju.com

Black garlic came into my life back in 2015 from a fellow blogger, Elaine who made Black Garlic Harissa. https://foodbod.wordpress.com/2015/02/20/introducing-my-black-garlic-harissa-so-exciting-plus-a-discount-for-this-amazing-garlic/

Being a gardener and a cook I was fascinated with the possibilities. Could I grow it like my regular garlic – no such luck as it goes through a process, not fermentation, but what is called the Maillard reaction. It cooks for a month or so in a temperature and humidity controlled environment. They say you can try making it yourself in a rice cooker, slow cooker or dehydrator. I will buy it!!!

As I absolutely love garlic and add it in many recipes I was very curious as to what black garlic tasted like too and of course ways to use it. My first recipe was:

Pasta al Pomodoro with Black Gold

See the specks of black garlic? I used cloves from a whole head of black garlic.

So, what is black garlic? It’s a sweet and savory ingredient that is very versatile. It has a soft, balsamic-molasses flavor, which adds a deep umami to many dishes. It does not have the sharpness of fresh white garlic and is easier to digest. Black garlic has significantly higher antioxidant levels. No additives or preservatives and is shelf stable, however once a jar has been opened it should be refrigerated and used within a month.

Black garlic has many uses in spreads and sauces such as hummus or compound butter; savory dishes such as risotto, pasta or stir-fries; use as a marinade for many proteins that you roast or grill; try it in salad dressings or roasted veggies.They say it works great with dark chocolate – I think I will try that another time!

It’s history begins primarily in Asian countries such as Korea, China and Japan. It has medicinal properties as well as being a cooking staple. In the early 2000’s black garlic came on the scene in Europe and the United States.

Black garlic is available in different forms; whole black garlic bulbs, peeled black garlic cloves, bulk peeled black garlic, puree, powder and what I used black garlic solo bulbs in a papery husk that you peel off. They are large bulbs and good for presentation as well as in your recipes; eat them as a snack too! I even found black garlic chili crisp on Amazon – might give this a try. Next day delivery and I tried the garlic crisp in a dipping sauce for dumplings. Didn’t care for it too much – still prefer Lao Gan Ma !!!

The cloves are rather big and are encased in a papery husk. Only 3 were needed to equal 1 oz.

Made a dipping sauce of 2 tbsp. black garlic crisp, 2 tbsp. unseasoned rice vinegar and 1 tbsp. low sodium soy sauce to serve with some dumplings. Lao Gan Ma is still my favorite.

Black Garlic Pasta with Black Garlic Butter

Recipe by Chef Molly Pisula, Adapted by Judi Graber

Black Garlic Butter:

  • 4 oz. unsalted butter softened
  • 1 oz. black garlic cloves (you need to weigh them)
  • 1/4 tsp. kosher salt

Combine all ingredients in a small food processor. Process until well mixed. Add more salt if desired. Place in a small bowl and refrigerate for at least 2 hours.

If you want to freeze it shape the butter into a log on plastic wrap and roll up. Twist the edges to tighten and freeze.

Black Garlic Pasta with Black Garlic:

  • 1 tbsp. olive oil
  • 3 large shallots, thinly sliced
  • 4 oz. shiitake mushrooms (not a mushroom fan so I used 1 medium zucchini, thinly sliced and halved )
  • 8 oz. spaghetti or linguine
  • 2 oz. black garlic butter (4 tbsp. or less than half of the 9 oz. compound butter – recipe above)
  • 1/2 tsp. red pepper flakes
  • 1/2 oz. Parmesan cheese, more to garnish (about 1/8 cup but I always add more)
  • parsley, chives, or green onion slivers choppped to garnish

Heat oil in a non-stick skilled; add the shallots and zucchini (or mushrooms) and season with salt and pepper to taste, optional. Saute for 8-10 minutes until the veggies are softened and beginning to brown.

Bring a large pot of water to boil and cook pasta according to package directions. Reserve 1/2 cup + of pasta water before draining. Add the pasta to the veggies; black butter and red pepper flakes and toss.

Add reserved water as needed until the sauce coats the pasta to your taste; stir in Parmesan.

Garnish with additional Parmesan and either chopped chives, parsley or green onion slivers.

Recipe by cookingwithauntjuju.com

Pesto Chicken Meatballs with Lemon Butter Orzo

by cookingwithauntjuju.com

For years I made my own pesto, a favorite summer condiment. Basil is so full of flavor and has many uses in recipes. In the past I used a lot as I could grow as much as I wanted; I always started my plants from seed too. Make a batch, top with a little olive oil and freeze for later use. To buy either the basil or the pesto itself is expensive so growing it always made sense for me. Easy annual herb to grow and with regular pruning you will get fresh leaves throughout the summer and harvests to make pesto.

You can serve these meatballs with pesto pasta, marinara sauce, roasted veggies or this light lemon butter orzo which pairs well with basil. A submarine sandwich would be an excellent choice. These meatballs are a perfect party food. Make a bunch of meatballs and serve with choices of additional pesto, marinara, lemon butter orzo, different pasta such as spaghetti and regenetti, sub buns and different condiments especially for the meatballs subs.

Besides trying the basil meatballs with the lemon butter orzo and steamed broccoli I also served them in a simple marinara sauce (would make a great meatball sub too) and what I call pesto pasta. All three versions were delicious, but I did favor the lemon butter orzo and marinara sauce. Coating the pasta with pesto was maybe a little overdone with pesto as there is 3/4 cup pesto in the meatballs.

I highly recommend using lemon butter orzo as the carb choice as it paired beautifully with the meatballs and freshly steamed broccoli (no seasoning). These meatballs may be the best or at least at the top of the list (I have a lot of meatball recipes). Flavor is outstanding!!!

Pesto Chicken Meatballs With Lemon Butter Orzo and Steamed Broccoli

Recipe by Dan Pelosi (New York Times Cooking), Adapted by Judi Graber

  • 3/4 cup pesto (homemade is best) more or less depending on the texture plus more for serving (see comment) my jar was 6.35 oz.
  • 1/2 cup panko bread crumbs – more or less to get right consistency
  • 1 large egg
  • salt and black pepper to taste (too salty – I will not add the salt next time – for me the Parmesan and pesto had enough salt)
  • red pepper flakes – just a pinch or two
  • 1 lb. ground white chicken
  • 1/2 cup Parmesan, grated, more to serve
  • garnish with some fresh basil

Comment: Pesto varies in terms of flavor and texture. Some are oily (Delallo) and some are dry (Rao’s). My homemade version is the best for both categories. Unfortunately I can’t make the amount I use to so I have to buy it and adjust taste/flavor according to my preferences. So keep this in mind when you make these delicious meatballs – they are worth it!

Heat the oven to 400 degrees. Combine pesto, panko, egg, 1 tsp. salt (optional), 1 tsp. black pepper and a couple pinches of red pepper flakes, combine. Add chicken and cheese and mix just enough, being careful not to overmix

Form the mixture into 15 small balls and place on an oiled rack inside a baking sheet. Chill for 15 minutes to help firm them up. Bake meatballs for 15 minutes, turn over and bake another 15 minutes. The recipe called for only 10 minutes of baking time and 5 minutes to rest which seemed too little. I followed the cooking time with my other meatball recipes.

You can also pan-fry them in a little oil until done.

Lemon Butter Orzo (great pairing with these meatballs – I added):

  • 1 cup orzo
  • 1-1/2 cups chicken or vegetable broth
  • salt and pepper to taste
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. unsalted butter
  • minced basil or parsley to garnish

Combine the broth, orzo, salt and pepper to taste in a saucepan over high heat and bring to a boil. Reduce the heat to medium, cover and cook the orzo for 10-15 minutes or until the pasta is tender and the liquid has been absorbed.

Remove the pan from the heat and stir in the lemon juice and butter. Garnish with minced basil or parsley.

Recipe by cookingwithauntjuju.com

Tortellini in Kimchi Parmesan Brodo

by cookingwithauntjuju.com

This recipe is one of Dan Pashman’s 5 Sleeper Hits from his cookbook, Anything’s Pastable. Dan doesn’t have favorites but this sleeper hit is one he says he will be making in his own home for years to come. With that kind of comment I just had to make this play on Italian Tortellini en Brodo. Anyways, tortellini (filled with cheese) and kimchi are two favorites and in a soup. It’s March which is a transitional month in Michigan from winter to spring and a perfect time to make it.

Tortellini in Kimchi Parmesan Brodo

Recipe by Dan Pashman, author of Anything’s Pastable, Adapted by Judi Graber

  • 1 tbsp. unsalted butter
  • 2 bacon slices, cut into 1/2-inch pieces
  • 3 scallions, sliced, divided (I used green but you could use the whole onion)
  • 1 cup cabbage kimchi, coarsely chopped
  • 1/2-1 tbsp. gochugaru
  • 4 cups chicken stock
  • 1 lemon, quartered and seeded
  • Parmesan rind (optional – I always add)
  • 1-1/2 cups finely grated Parmesan, plus more for serving
  • 1/2 tsp. freshly ground black pepper
  • 8-10 oz. refrigerated tortellini (I used 6 oz. of dried cheese tortellini – spinach and cheese would be good)

Melt the butter in a large pot over medium heat. Add the bacon pieces and cook until the fat has rendered and the bacon begins to brown, 3-5 minutes. Reserve 2 tbsp. or so of the scallions to garnish and add the remaining scallions to the pot, stirring until fragrant, about 1 minute. Add the kimchi and cook, stirring occasionally, until it begins to soften, 2 to 4 minutes. Add the gochugaru and cook for 30 seconds, then add the stock, 2 cups of water, the lemon, Parmesan rind if using. Increase the heat to high and bring to a boil. Reduce the heat to medium-low and cook for 15 minutes at a medium simmer.

Remove and discard the Parmesan rind. Use tongs to squeeze the lemon pieces to extract as much juice as possible. Remove and discard. Stirring constantly add the Parmesan to the broth along with the pepper, until the cheese has dissolved. Simmer for 5 minutes, then add the tortellini and cook according to package directions. The dried tortellini took 14 minutes; fresh would take less time.

Ladle the broth and tortellini into bowls, sprinkle with the reserved 2 tbsp. scallions and more Parmesan.

Recipe by cookingwithauntjuju.com

Chile Crisp Garlic Pasta

by cookingwithauntjuju.com

I like simple recipes especially when I have all the ingredients on hand – this is one of them. A meatless meal with spicy and sweet flavors. Lots of garlic, chile crisp and green onions to finish over your choice of spaghetti. For over a year I have been trying to use whole wheat pasta which has been a good thing since I do love pasta and whole wheat is better for me. Online sources such as Delallo or Sfoglini provide a variety of whole wheat choices in different shapes in addition to hemp, einkorn and other flavors. Grocery stores do not provide this much variety so I often rely on these two sources.

Chile Crisp Garlic Pasta

Recipe by DeLallo, Adapted by Judi Graber

  • 16 oz. (I used 12 oz.) whole wheat spaghetti (or spaghetti of your choice)
  • 3 large garlic cloves, sliced thin (to taste)
  • 4 tbsp. EVOO
  • 1 tsp. (I used 1/2 tsp.) dried crushed chile peppers (this can be optional as the chile crisp is usually quite spicy)
  • 2 tbsp. DeLallo Spicy and Sweet Chile Crisp (I used Lao Gan Ma Spicy Chile Crisp as I did not have DeLallo’s chile crisp) To give it a sweet touch I combined 2 tbsp. spicy plus 1 tbsp. honey plus 1 tsp. low-sodium soy sauce
  • Lots of green onion slices (green and white parts) to serve

Cook pasta according to package directions. Drain and reserve 2 cups of pasta water to finish sauce. This may seem like a lot of water but I did use all 2 cups.

Heat the olive oil in a large skillet, add the garlic slices to infuse the oil. In 30 seconds the garlic will be sizzling, then turn off the heat. You do not want to brown the garlic; add the red pepper to taste which I cut in half.

Toss the pasta with the oil for about 3 minutes. Add the pasta water a little at a time as needed to create a smooth sauce while continuously tossing. Add the chile crisp and toss to combine. Serve with slices of green onion, white and green.

Recipe by cookingwithauntjuju.com

Delicious Small Batch Cheesecake in a Loaf Pan

by cookingwithauntjuju.com

When I get a sweet tooth I often think about cheesecake but refuse to pay $10.00 for a small slice at a local store. Nor, do I want to make a big regular cheesecake unless I have a crowd. Small batch is the way to go and this recipe gives me 5 nice slices – just enough to satisfy my craving, maybe share with a friend and enough to freeze for later. This luscious cheesecake conveniently bakes in a 9×5-inch loaf pan!

Delicious Small Batch Cheesecake in a Loaf Pan

Recipe by Sally at sallysbakingaddiction.com, Adapted by Judi Graber

Crust:

  • 1-1/3 cups graham cracker crumbs (I used only 9 full sheet graham crackers)
  • 3 tbsp. unsalted butter, melted
  • 1 tbsp. granulated sugar

Use the lower third of your oven and preheat to 325 degrees. Line a 9×5-inch loaf pan with parchment paper with enough overhang on two sides to easily remove the cheesecake from the pan. I have a silicone sheet made to fit a loaf pan that I trace onto parchment paper, cut out and place in the pan.

Mix the three crust ingredients together and pour into parchment lined pan. I like to use the flat bottom of a glass or can (versus my fingers) and press down so the crust is compact in the pan. Bake for 20 minutes until lightly browned. I did bake it 10 minutes longer. Remember all ovens are not created equal!

Filling:

  • 16 oz. full fat brick cream cheese softened to room temperature
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp. pure vanilla extract
  • 1 tsp. fresh lemon juice
  • use fresh fruit for topping, different fruit toppings or even salted caramel

While the crust is pre-baking, prepare the filling. Beat the softened cream cheese in a large bowl until smooth. Beat in the egg, sugar, vanilla, and lemon juice until combined and smooth, about 2 minutes. Scrape down the sides as needed.

Pour the batter on top of the warm crust and smooth into an even layer. Bake for 45 minutes (I baked it for an additional 10 minutes as it still wiggled – ovens do vary). A toothpick inserted into the center of the cheesecake should come out clean.

Remove from the oven and allow to cool completely in the pan set on a wire rack. Once cool, refrigerate in the pan for 4 hours at least.

Once cool you can easily pick up the cheesecake using the overhang on the two long sides of the pan. Cut into pie shape slices and serve with optional toppings.

Recipe by cookingwithauntjuju.com

Herbes de Provence Chicken: A Simple Recipe

by cookingwithauntjuju.com

Think about the countryside of France, fields of lavender and one of France’s famous blends, Herbes de Provence. This is also a favorite combination of herbs that I’ve been using for a long time – I think the lavender element pulled me in. I highly recommend this wonderful mixture of different herbs as it elevates so many recipes. https://www.pollenranch.com/ is a great source for Herbes de Provence which has fennel pollen as one of the ingredients. https://www.burlapandbarrel.com is a source for farmer raised spices around the world.

Herbes de Provence Chicken: A Simple Recipe

Recipe from Steven Stolman, Adapted by Sam Sifton and Judi Graber

  • 4 chicken legs, 8 bone-in, skin-on chicken thighs or what I used 3 bone-in skin-on chicken breasts
  • 2 tsp. kosher salt to taste
  • 1 tsp. freshly ground black pepper to taste
  • 2 tbsp. Herbes de Provence plus
  • 1/4 to 1/2 cup AP flour
  • 3 tbsp. olive oil
  • 1 lemon, quartered
  • 8 cloves garlic, peeled
  • 4 medium-size shallots, peeled and halved
  • 1/3 cup dry vermouth (I used Pinot Grigio as I don’t care for vermouth or you could use chicken broth)
  • sprigs of fresh thyme, for serving

Heat oven to 400 degrees. Combine the flour, salt, pepper and Herbes de Provence. Pat dry the chicken with paper towels and then lightly dredge the chicken in the flour mixture, shaking the pieces to remove excess flour.

Add the oil to a large pan and place the floured chicken in it. Sprinkle more Herbes de Provence on top of the chicken. Arrange the lemon, garlic cloves and shallots around the chicken, add the vermouth (white wine) to the pan.

Roast the chicken for 30 minutes, covered, then baste it with the pan juices. Chicken breasts tend to dry out so I steamed them half of the cooking time. Continue roasting, uncovered, for another 30 minutes or until the chicken is slightly browned and registers 160-165 degrees. Garnish with fresh thyme.

I served the chicken with roasted potatoes and zucchini and seasoned with salt, pepper and Herbes de Provence.

Recipe by cookingwithauntjuju.com

Charleston Red Rice

by cookingwithauntjuju.com

I love rice recipes and enjoy using them as a main dish or a side. Then there is often a history which I really enjoy reading about. This rice has West African roots and it’s a staple in Gullah/Geechee cuisine which is the basis of what’s considered Southern food today. Think shrimp and grits or Hoppin’ John. It is from the Lowcountry using Carolina Gold Rice (or basmati) baked in a tomato-based broth with bacon and or sausage and the “holy trinity” of onion, celery and bell pepper.

Charleston Red Rice

Recipe from Millie Peartree (NYT Cooking), Adapted by Judi Graber

NOTE: It makes a difference as to the sausage/bacon you use. Personally, I liked the spicy sausage versus bacon. Also the hot sauce, and even cajun seasoning will contribute a lot of heat and flavor. For me the recipe is perfect and I would not change anything.

  • non-stick cooking spray
  • 6 bacon slices and/or sausage (I used Bob Evans Zesty Hot which is what I had in the freezer, about 1/2 lb. ground)
  • 1 medium sweet onion, chopped
  • 2 celery ribs, chopped
  • 1 large green bell pepper, chopped
  • 1 tsp. kosher salt
  • 2 large garlic cloves, minced
  • 2 cups long-grain or Carolina gold rice (I used a basmati) rinsed until water runs clear
  • 1 (14 oz.) can tomato puree (I used a 16 oz. bottle of puree)
  • 1-1/2 cups chicken stock or water, plus more as needed (I used 1/2 cup more or so)
  • 1 tbsp. hot sauce (I used Clark & Hopkins District Sauce, Washington, D.C. winner of Sofi Award 2024)
  • 1 tsp. Cajun seasoning
  • 1 tsp. granulated sugar
  • 1/2 tsp. black pepper
  • Pinch of ground cayenne
  • parsley leaves to garnish

Heat oven to 350 degrees. Coat a 9×13-inch baking dish with cooking spray.

In a large skillet fry the bacon and or/sausage until done. Remove to drain leaving any fat behind. Crumble the bacon and or/sausage and set aside.

In the same skillet, add the onion, celery, bell pepper and 1 tsp. salt and saute until the onion is translucent, about 5 minutes. Add garlic and saute another minute.

Add the rinsed rice and stir and toast the rice for 30 seconds. Add the protein, tomato puree, stock, hot sauce, Cajun seasoning, sugar, pepper and cayenne.

Bring the rice and vegetables to a boil, then reduce the heat and simmer for about 5 minutes. Taste and adjust any seasonings.

Transfer the ingredients to the greased baking dish. Cover with foil and bake until the rice is tender, about 40 to 50 minutes. Check the rice after 40 minutes to see if the liquid is absorbed and the rice is tender. Adjust stock if too dry or the rice is not done and cook a little longer. I did bake it 50+ minutes. Fluff with a fork before serving and garnish with parsley leaves.

Recipe by cookingwithauntjuju.com

Reginetti with Bulgogi (Korean) Ragu

by cookingwithauntjuju.com

This is a Korean-Italian ragu with lots of great flavors. Loving both cuisines I knew this would be a good pairing of a rich, savory and slightly sweet meat sauce with ruffled pasta by Sfoglini. Mirepoix of veggies and even a fruit become part of the sauce which you can make ahead of time. Classic Italian ingredients are used along with Korean flavors such as gochujang, soy sauce, sesame seeds and Asian pear (red pear). Use a unique shaped pasta and this recipe becomes special. I really like fusion recipes as you get the best of two worlds!

Reginetti with Bulgogi (Korean) Ragu

Recipe by sfoglini.com., Adapted by Judi Graber

  • 1 medium onion, diced (1 cup)
  • 1 medium carrot, diced (1 cup)
  • 1 celery rib, diced (1 cup)
  • 3 tbsp. low sodium soy sauce, plus more to taste
  • 2 tbsp. gochujang
  • 2 tbsp. brown sugar (I used light)
  • 1/4 cup neutral cooking oil
  • 3 garlic cloves, minced* (or 1/2 tbsp.)
  • 2 tsp. grated ginger*
  • *Instead of the fresh garlic and ginger I used 2-3 tsp. of ginger-garlic paste according to AI (I always have fresh garlic on hand but not ginger)
  • 1 lb. ground beef (I used ground white turkey breast)
  • 1/4 cup red pear (Asian) I will add more next time
  • 12 oz. Sfoglini Reginetti (can also use radiators or vesuvio pasta)
  • kosher salt to taste
  • 3 scallions, green and white, thinly sliced, to serve
  • black and white sesame seeds, to serve

Process the onion, carrot and celery in a food processor until very finely minced, nearly a paste. I added a litte water to give the mixture a better consistency.

Combine the soy sauce, gochujang, and brown sugar in a small bowl; set aside.

Heat the oil in a large saute pan until just simmering. Add the processed vegetables and cook, stirring occasionally, for 10-15 minutes, or until the veggies are softened, the liquid has evaporated and the mixture smells sweet. Stir in the garlic and ginger (or ginger-garlic paste) and cook for another minute or two.

Add the ground meat of your choice (typically it is beef) and cook just until browned and no longer pink. Add the soy sauce mixture along with 1/4 cup of water. Bring to a simmer, reduce the heat to med low and let simmer 10-20 minutes adding a splash of water if the sauce is too thick. Stir in the grated pear, then remove the pan from the heat until ready to add to the pasta.

While the sauce is simmering, bring a pot of generously salted water to a boil. Cook the pasta until 2 minutes before al dente, according to package instructions. Reserve 1/4 cup of pasta water before straining. I always save more water just in case as it is so full of starch and only adds to your sauce.

Add the pasta and the reserved pasta water to the pan with the ragu and stir gently into the ragu. Once the sauce simmers, cook gently for 2-3 minutes until the pasta is al dente. Adjust any seasoning if needed.

Serve with scallion slices and sesame seeds.

You can make the meat sauce ahead, refrigerated and slowly reheated over low heat with some water in a skillet while the pasta cooks.

Recipe by cookingwithauntjuju.com