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Roasted Garlic Butter Farfalle

7/28/2022

12 Comments

 
When I was in high school I was OBSESSED with the roasted garlic chicken pasta from The Cheesecake Factory lol. NGL, that's where I got the inspo for this bad boy. I think the restaurant version has mushrooms and peas in it but I left this one plain jane so that it's easy to customize!

There will be leftover butter, the recipe is intended to make a batch of it. Use desired amount (or the amount I suggest for this quantity of pasta!) and then save the rest. Store it in the fridge for up to a week or store it in the freezer for even longer if you want flavored butter bombs at any time for future pasta dishes, grilled cheeses or amazinggggg toast!

Since you have to make garlic confit for this recipe, I wanted to share a little more about that! My roasted garlic butter uses the garlic, but not the oil. You can store both together or separately (in air-tight containers) in the fridge for a couple of weeks according to google, lol. There are plenty of ways to use the leftover oil, I use it just regular olive oil for things like eggs, to crisp bread or as an oil garnish to top off a soup or pasta dish.
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What you need:
  • 1/2 lb farfalle pasta (1/2 box)
  • 1 stick of softened salted butter (1/2 cup)
  • 12-15 roasted garlic cloves (Check out my reels on IG to see how I make garlic confit here. I also added a pinch of red pepper flakes to the garlic confit and for a fall version I add fresh sage leaves - these flavors are optional!)
  • 1/2 cup freshly shredded parmesan cheese and more for topping
  • 1/3 cup heavy whipping cream
  • Additional optional toppings: fresh parsley and red pepper flakes or cripsy sage for the fall version that's on IG!
What to do:
  1. Bring a large pot of salted water to a boil and cook the farfalle according to package instructions.
  2. Mix the roasted garlic cloves into the stick of butter. (The garlic cloves should be completely cooled!! Warm cloves will melt the better and ruin the sauce.) You can do this with a fork or you can blend it in a food processor for an extra smooth texture.
  3. Drain your cooked pasta and reserve around 1/4 cup of the pasta water. Add the pasta back into the pot you cooked it in and place it on the stove.
  4. Crank the stove heat to medium and immediately add in 3-4 tbsp of the roasted garlic butter, parmesan and heavy cream. Stir the pasta until everything is melted and coated. *Save any leftover garlic butter, store it in the fridge and use it any other way you'd like for up to a week!
  5. Once the pasta is coated and looking silky and creamy, it's ready for the parmesan cheese topping to finish it off!
12 Comments

Summer Squash Pasta

7/20/2022

2 Comments

 
This one is a giant summertime hug in a bowl!! I love eating squash all year round but especially in the summer when they taste super fresh!!

To make the breadcrumbs at home: rip up a few slices of your favorite bread (I did a demi baguette of ciabatta) and place them in a food processor. Blend until crumb size. Mix with 2 tbsp olive oil, 1/4 tsp garlic powder and a pinch of salt and pepper. Cook the bread crumbs in a skillet on medium heat until toasted and crispy - about 10 minutes. Be sure to stir them every few minutes so that they cook evenly and don't burn.
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What you need:
  • 1/2 lb pasta (I used rigatoni)
  • 1 large green zucchini 
  • 1 large yellow zucchini 
  • 3 tbsp butter
  • 2 tbsp evoo
  • 2 garlic cloves, grated
  • 3 tbsp lemon juice (I used half a lemon)
  • 1 cup grated parmesan cheese
  • 1/4 cup reserved pasta water
  • 1/2 cup toasted breadcrumbs (see recipe above in blog post intro)
What to do:
  1. Bring a large pot of salted water to a boil and cook the pasta according to packaging instructions.
  2. If making homemade breadcrumbs (highly recommended) see the step for that in the intro to this blog post above.
  3. Grate both kinds of zucchini and use either a cheese cloth or thin dish towel to drain out all of their liquid. There's a lot - be sure to get it all so that your pasta dish isn't soupy.
  4. Melt the butter in a large skillet and grate the garlic into it.
  5. Once the garlic is fragrant, add in the zucchini and mix. Season with a little salt and pepper here. The zucchini will start to caramelize after a few minutes and then it's ready for the pasta.
  6. Add the pasta, lemon juice and parmesan cheese to the zucchini and start to mix it all together. About halfway through mixing, add in that starchy pasta water to make it all come together and for an extra silky texture.
  7. Top with a little more parm, breadcrumbs and black pepper right before serving.
2 Comments

Fried Green Tomato Caprese Pasta Salad

7/17/2022

5 Comments

 
After spending a ton of time traveling in the southern states, I became a HUGE fan of fried green tomatoes. I've had everything from fried green tomato BLT salads to fried green tomato eggs benedict. I've been on such a pasta salad kick lately and really wanted to come up with a way to make the flavors work with pasta and boooom. (I also love a good caprese salad so I added in some elements of that as well - basil, fresh mozz, balsamic!)

The tomatoes aren't actually fried (so much less work - and healthier!) but the addition of homemade crispy breadcrumbs mixed into every bite makes it feel like they are fried and creates that crispy texture! You can buy breadcrumbs, but I highly suggest making your own! Throw a few slices of your fave bread into a processor and toast them in olive oil on the stovetop until golden brown and crispy! Worth every second. 
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What you need:
  • 1/2 lb pasta (I used orzo but you can use any smaller shape)
  • 3/4 cup mayo (if you don't like mayo you can sub for 1/2 cup evoo)
  • 1/4 cup balsamic vinegar (I used a white balsamic vinegar bc I like the color better, similar taste)
  • 1 garlic clove, grated
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 large green tomatoes, diced
  • 1 cup fresh mozzarella cheese
  • 1/4 cup chopped fresh basil leaves
  • Optional - balsamic glaze drizzle (for caprese lovers) 
  • 1 cup crispy breadcrumbs 
What to do:
  1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions. (When you drain the pasta, rinse with cold water to cool.)
  2. Combine the mayo, balsamic vinegar, garlic, salt and pepper in the bottom of a large bowl to make the pasta salad dressing.
  3. Add the cooled pasta to the dressing along with the other pasta salad ingredients. Mix well to combine.
  4. Top with the breadcrumbs right before serving. (This keeps them crispier for longer - although I did find that my breadcrumbs stayed crispy after mixed into the pasta for several hours!!)
5 Comments

Cacio e Pepe Mac & Cheese

7/9/2022

3 Comments

 
Hi, okay so this recipe is insane. Before all you food purists come at me - this dish is a combination of my 10 Min Mac & Cheese recipe AND it has elements of cacio e pepe in it to make the ultimate cheesy pasta hybrid !! If you don't like it, don't make it lol.

I used pecorino romano cheese, toasted freshly-cracked black peppercorns, shredded mozzarella (instead of cheddar to keep the sauce white) and then heavy cream. Lots of people make mac and cheese different ways (with a roux, without a roux) but I personally think heavy cream is the ultimate creamy cheesy pasta sauce hero ingredient so that's the style I prefer.
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What you need:
  • 1/2 lb pasta (I used elbow macaroni noodles from TJ's)
  • 4 tbsp butter (1/2 stick)
  • 1 tsp freshly cracked black peppercorns (more for topping)
  • 1 + 1/2 cup heavy whipping cream (half and half will work too since the cheese will make the sauce thicccc)
  • 1/2 cup hand shredded super fine pecorino romano cheese (if you're in an absolute pinch, parm will work too)
  • 1/3 cup shredded mozzarella cheese (I LOVE Tillamook brand)
What to do:
  1. Bring a large pot of salted water to a boil and cook the macaroni according to package instructions.
  2. Melt the butter in a large skillet and toss the pepper in. Cook until fragrant and toasted, about 5 minutes on medium heat.
  3. Add the heavy whipping cream and cook for a minute until it's warmed.
  4. Add both cheeses to the cream and mix until melted and very cheesy.
  5. Toss in the cooked macaroni and serve while it's hot! (For a more stringy cheese factor you could add in another handful of the shredded mozzarella cheese.)
3 Comments

Cold Noodle Salad

7/8/2022

0 Comments

 
My first cold noodle salad!! I've been seeing these for years and always thought they looked so good despite the fact that most recipes for this dish contain nuts and sesame ingredients!! I also do NOT like soba noodles for some reason and it seems like a lot of cold noodles dishes are made with them.

This version is very allergy friendly to those who can't have nuts or sesame! And also gluten!! I used brown rice ramen. PLZ take note that brown rice noodles don't refrigerate well so I usually get them super cool with an ice cold water rinse and then I eat the noodle salad immediately after assembly.
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What you need:
  • 2 garlic cloves, grated
  • 1 small piece of ginger root, grated
  • 1/4 cup soy sauce
  • 3 tbsp rice vinegar
  • 1/3 cup mayo
  • 4 bricks of instant noodles (I used brown rice ramen)
  • 1/2 cup shredded purple cabbage
  • 1/2 cup shredded cabbage
  • 1/2 cup shredded carrots
  • 1/2 cup chopped green onion
​What to do:
  1. Cook the noodles according to package instructions - if using instant ramen with a sauce packet, discard the seasoning or save it for later. Don't forget to rinse the noodles once they are cooked in order to stop the cooking process and cool them off.
  2. Prepare the sauce in the bottom of a large and wide bowl. Use a whisk to mix the grated garlic/ginger + the soy sauce, rice vinegar and mayo.
  3. Mix all the other ingredients into the sauce until everything is fully coated in it. I eat this dish at room temp (it tastes slightly chilled from the ice cold water on the noodles!) because I like to use brown rice ramen and it gets sort of firm once it's been sitting in the fridge.
0 Comments

Ginger, Garlic & Scallion Noodles

7/6/2022

0 Comments

 
I LOVE noodles, it's truly no secret. These particular noodles that I used in this recipe are called knife cut noodles and I buy them from my local Chinese grocery store!! You can use any kind of noodle, but I love the wavy edges and the chewy texture of knife cut noodles the best!

This dish is inspired by Chinese scallion noodles - I've seen the dish made a ton of different ways on the internet and even at local restaurants (LJ Shanghai has the BEST scallion noodles if you are a Clevelander) but this is how I like to make them at home. I also have allergies to sesame and peanut so you won't find any of that in any of my home cooking!!  
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What you need:
  • 1/2 lb noodles
  • 2 cloves of garlic
  • 1 piece of ginger root (about the size of a garlic clove)
  • 1 tsp chili flakes
  • 3 scallion stalks, chopped
  • 1/4 cup neutral oil (I used veg oil)
  • 2 tbsp soy sauce
What to do:
  1. Bring a pot of water to a boil and cook the noodles according to package instructions.
  2. Grate the garlic and ginger into a small bowl and add the chili flakes and scallions.
  3. Heat the neutral oil in a skillet until it's piping hot and then immediately add it to the bowl with all the ingredients, it should sizzle and really bring out the flavors of the ginger, garlic, chili flakes and scallions.
  4. Pour the sauce and the soy sauce on top of the cooked noodles and mix to combine before serving.
0 Comments

Roasted Garlic + Calabrian Chile Parmesan Butter

7/2/2022

0 Comments

 
OKAY, so there are two ways I love to use this butter. It elevates every single dish you use it in...the roasted garlic and the chiles take everything to the next level!!

ON BREAD (pictured below)
The best freaking cheesy garlic bread you will ever eat. I promise. My favorite way to make cheesy garlic bread is to use this butter on ciabatta. I usually coat the ciabatta with a generous amount of butter and top with thick shredded mozzarella cheese before toasting in the oven. You can either stick them under the broiler setting until the mozz gets nice and melty or toast them at 400 degrees F for 10 minutes until golden.

ON PASTA
I love using this in my drunken buttered noodle recipe. Think white wine, parmesan, chiles, butter, roasted garlic!! Ah it's so good. Tap here to view my drunken buttered noodle recipe. It pairs so well with everything, especially seafood or roasted cherry tomatoes.
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What you need:
  • 1/2 cup room temp butter (1 stick)
  • 10 roasted garlic cloves (click here for garlic confit recipe recipe!)
  • 1 tbsp chopped (jarred) Calabrian chiles (you can use 1/2 tbsp red pepper flakes if you don't have chiles)
  • 1/2 cup parmesan reggiano cheese
  • 1/4 tsp salt
  • Optional: 1/4 cup fresh parsley 
What to do:
  1. Make your garlic confit, tap here to see how I did it. (Cook peeled garlic cloves submerged in EVOO for 25 minutes on low on the stove until they are golden and soft enough to spread.)
  2. Preheat the oven to broil setting.
  3. Add the softened butter to a bowl and mix in the garlic, chiles, parmesan and salt.
  4. Once combined, use desired amount on bread, in pasta dishes etc - store whatever is leftover in the fridge for up to a week.
0 Comments

Elote Inspired Pasta Salad

7/2/2022

10 Comments

 
I love the flavors of Mexican elote so I used some components of it (mayo, lime, chili powder, cotija) to make a pasta salad!! I love using inspiration from different dishes that I love to eat and figuring out a way to combine those flavors with pasta. :)

The recipe makes enough for 6 side dish servings, if you're planning on making for a large gathering you could definitely double it. It does refrigerate well, so you can def make it a day ahead of time. I suggest bringing it back to life with an additional 1/4 cup of mayo + a squirt of fresh lime juice before serving after chilling for a longer period of time.
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What you need:
  • 3/4 cup mayo
  • 3-4 tbsp fresh lime juice (about one lime)
  • 1/2 tsp chili powder or cayenne pepper (or everything but the elote powder from Trader Joes!)
  • 1/2 lb of pasta
  • 1 cup grilled corn (off the cob)
  • 1/3 cup diced red onion
  • 1/3 cup diced fresh jalapeno (2-3 whole jalapenos)
  • 1/2 cup cotija cheese
What to do:
  1. ​Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Once it's finished cooking, rinse with cold water to cool.
  2. Combine the mayo, lime juice and seasoning at the bottom of a large salad bowl and whisk to completely combine.
  3. Add the cold pasta, corn, onion, jalapeno, and cotija cheese to the pasta salad dressing and toss together until all of the pasta is coated in the dressing.
  4. Serve immediately at room temp or chill in the fridge and eat within a couple of days.
10 Comments

Grinder Sandwich Pasta Salad

7/1/2022

18 Comments

 
I've been seeing a grinder sandwich recipe all over TikTok the last few weeks and I basically used the "salad" component of the sandwich as inspiration for this perfect summer pasta salad! I also added in diced salami and turkey deli meat, so it does in-fact taste SO much like a delicious deli sub, but in pasta salad form!!

Obviously feel free to customize but I wouldn't change the red wine vinegar and mayo base!! Pro tip - if you are using chopped iceberg lettuce in the pasta salad, mix it into the salad right before you serve it, this way you avoid any soggy, wilted leaves. Cabbage is a good alternative to the lettuce and can last mixed in, overnight in the fridge! 

Recipe makes enough for 2 large entrees or 4-6 sides of pasta salad!! 
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What you need:
For the dressing
  • 3/4 cup mayo
  • 1/4 cup red wine vinegar
  • 1 garlic clove, grated
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1 tsp oregano
  • 1 tsp crushed red pepper flakes
For the salad
  • 1/2 lb pasta of choice, cooked al dente then cooled
  • 1/2 head of diced cabbage or ice burg lettuce (cabbage holds it's form longer!)
  • 4-5 jarred pepperoncini peppers, sliced
  • 1/2 red onion sliced super thin
  • Sandwich meat of choice, I like a handful of diced turkey and a handful of chopped salami
  • Sandwich cheese of choice, I like provolone or fresh mozzarella balls
  • Sandwich veggies of choice, I like chopped cucumbers and cherry tomatoes, sometimes spicy peppers too
What to do:
  1. ​Prep by cubing/dicing up all the pasta salad ingredients into somewhat equal sized pieces while you cook the pasta in salted boiling water. I like to undercook the pasta by just a minute or two since it'll be soaking up all the liquid from the dressing.
  2. In the bottom of a large salad bowl, combine all of the dressing ingredients - whisk until smooth.
  3. Build the pasta salad and toss until everything is evenly coated in the dressing. (I like to reserve a few tablespoons of dressing to sprinkle back on top right before serving - brings the dish back to life!)
  4. Serve right away at room temp or you can put it in the fridge and serve chilled later.
18 Comments

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