Lemony Artichoke Heart Stuffed Shells

February 05, 2016 by Laura Messersmith in Cooking

Between magazines, Pinterest, Instagram, and cookbooks at any given time I feel like there are about 1,000 recipes I’m dying to make. I try to be organized, but somehow there’s a notepad on my phone for those moments when inspiration strikes on the go (or as I’m drifting off to sleep), a Word document roughly organized by month/season, and of course multiple Pinterest boards all collecting ideas.

If I’m lucky I cook the recipe straightaway, but others I’m saving for the right occasion when the dish and the eaters are just meant for each other. That was the case here. I’ve been meaning to make this recipe from the Smitten Kitchen cookbook for nearly six months, rather a long time to wait.

As much as I love baked pasta dishes it’s tough when there are only two people to eat it, so there I am: waiting to make this recipe until the stars aligned and we could lure some folks to the neighborhood for dinner. Thank goodness too, because this dish is everything I hoped it would be - like homemade mac and cheese taken to a grown-up place by the addition of lemon, white wine, and sautéed artichokes. If that's not reason enough, how about this: you can completely assemble the dish up to a day in advance and bake it when you're ready to eat. A make ahead dish that feels special enough for company? Yes, please!

Lemony Artichoke Heart Stuffed Shells (serves 4-6)

Shell Ingredients:
25-30 jumbo pasta shells (about a 12-ounce box, I used Barilla)
3 tablespoons unsalted butter
1 to 2 tablespoons olive oil, divided
1 large onion, chopped small
18 ounces frozen artichoke hearts, thawed and patted dry
1/4 cup dry white wine
1 cup (1 1/4 ounces) finely grated Romano cheese
1 cup (1 1/2 ounces) finely grated Parmigiano-Reggiano cheese
2 large egg yolks
1 tablespoon lemon zest
1 tablespoon freshly squeezed lemon juice
1 teaspoon salt
1/4 teaspoon ground black pepper

Sauce Ingredients:
4 tablespoons (1/4 cup) unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
3 teaspoons (2-3 cloves) minced garlic
1/2 cup ricotta cheese
2 tablespoons freshly squeezed lemon juice
1 tablespoon lemon zest
1/2 teaspoon salt
Freshly ground black pepper to taste
2 tablespoons chopped flat-leaf parsley

Instructions:
Make the Filling:

Melt butter in a heavy 12-inch skillet and cook it until it turns nutty and brown, stirring occasionally to keep the solids moving on the bottom of the pan. Once it is a nice nutty brown, add 1 tablespoon olive oil, then the onions and cook them until they are lightly brown and caramelized, about 7 minutes. Add the artichoke hearts and cook them until they are softened a bit, about 5 minutes. Add the wine and cook it until it completely disappears.

Remove the pan from the heat and let it cool slightly, before transferring it to the bowl of a food processor. Add both cheeses, the egg yolks, lemon juice, salt and black pepper and pulse in the food processor until roughly chopped. You want a mixture with some texture, not a puree.

Note: If you don’t have a food processor, then make sure to cut your onions quite small and chop the artichokes on the fine side before cooking. Follow the instructions as written, then once the filling cools mix it in a large bowl.

Cook the Pasta:
Bring a large pot of salted water to a boil, and cook the shells just shy of al dente. Check the box to see if there are cook times for shells that will be baked - Barilla recommends 9 minutes, which was perfect. Drain and toss with a teaspoon or two of olive oil, to keep them from sticking.

Make the Sauce:
While the shells are cooking, melt the butter in a medium saucepan (or the wiped out pot you made the artichoke filling in, if you’re into spending less time scrubbing pots) over medium-high heat. Once melted, add the flour all at once and whisk it until smooth. Add the milk, a small glug at a time, whisking constantly so no lumps form. Once the mixture has reached a batter-like consistency, you can begin adding the milk in larger pours at a time, whisking the whole time. Once all the milk is added, add the garlic and bring the sauce to a boil, stirring frequently. Once boiling, it will immediately begin to thicken. Reduce the heat to medium and simmer for two to three minutes before stirring in the ricotta, lemon juice, salt and black pepper, and chopped parsley. Adjust salt, pepper and lemon to taste.

Assemble the Dish:
Preheat oven to 350 degrees. Layer about half the sauce in the bottom of a 9×13 baking dish. Press a generous tablespoon of artichoke filling inside each cooked shell – a cookie scoop will be useful – so that the shell is full, but the sides can still meet. I found that resting the pasta on a cutting board using one hand to hold the edges apart and the other to scoop worked best. Nest each pasta shell in the sauce, seam up. Spoon the remaining sauce over the shells. Cover the dish with foil and bake it for 30 minutes, then remove the foil and bake it for a final 15 minutes. Serve immediately.

Individual Servings – Divide about half the sauce among 6 oven safe baking dishes (I used 16 ounce ramekins), divide the stuffed shells (5-6 shells fit snugly) among each dish and top with the remaining sauce as above. Cover with foil and bake for 20 minutes at 350 degrees F, followed by 5 minutes uncovered.

Make Ahead – Assemble the dish (or dishes) and cover each in foil. Refrigerate up to 24 hours. Add 3-5 minutes to the original baking times.

Recipe re-written and slightly adapted from Deb Perelman’s Artichoke Stuffed Shells in the Smitten Kitchen Cookbook (pg. 125 ) link via Bon Appetit.

Small Kitchen Friendly?
Yes, with organization. I used one large sauce pan, one large, deep sauté pan, a medium food processor, 9x13” baking dish (or 6 individual - the dishes pictured are Corningware 16 ounce ramekins), a colander, and a medium cutting board.

For tools I used a chef’s knife, microplane zester, a liquid measuring cup, measuring spoons, 1 tablespoon cookie scoop, rubber spatula, whisk, and a ladle or large spoon.

The Verdict:
Considering how fantastic the flavors are I fervently hope your stars hurry up and get their ducks in a row, because no one (even the artichoke adverse) should have to wait long to eat this dish. I bumped up the lemon zest a bit and added the parsley to the sauce, rather than sprinkling it on top to give the dish a subtle fresh note and make sure it didn’t become too heavy. Seconds were had by all and some simply roasted Brussels sprouts made the perfect accompaniment. All in all, a successful mid-winter dinner!

Lemon Pasta with Shrimp & Roasted Tomatoes

October 27, 2014 by Laura Messersmith in Cooking

I started making a version of this recipe about a year ago when on a sleepy Sunday afternoon after several days with out a grocery run I had lemons, shrimp, tomatoes and pasta on hand and not much else. My thought process went something like – pasta+lemon+shrimp = good, pasta+tomatoes+shrimp = good, but pasta+lemon+tomatoes+shrimp = ????

I decided it was worth a shot and the results were encouraging enough that I kept making it; experimenting to get just the right combination of ingredients, process and flavors.

Then this summer Mike and I took a little Labor Day weekend excursion to Tribeca to scout out Grand Banks – a little slice of Nantucket just off Pier 25 – and have some dinner. We decided to try out Locanda Verde and I had the double benefit of trotting out joking references to my “friend,” Bob DeNiro, and tasting a real chef’s version of the pasta dish I had been dreaming of, but never quite achieving. It was in a word, heavenly.

As I ate I took careful mental notes of the flavors and textures, and on our subway ride home jotted down all the ingredients I could identify; determined that I’d get it right this time. Further motivation? The dish was one of the evening’s specials, so if I wanted to taste it again I’d have to recreate it at home. And so, I give you Spaghetti with Lemon, Shrimp & Breadcrumbs, a taverna-style recipe that you can make in your own kitchen.

Lemon Pasta with Shrimp & Roasted Tomatoes (serves 4)

Ingredients

2 pints cherry tomatoes
1 pound (31 to 40 count) shrimp, peeled and deveined
1 pound thin spaghetti (I like Barilla)
4 tablespoons unsalted butter
1/4 cup olive oil
2 teaspoons minced garlic
Zest of 2 lemons
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
1/2 cup freshly squeezed lemon juice
2 tablespoons bread crumbs
2 tablespoons fresh, julienned basil
2 tablespoons fresh, minced parsley

Instructions:

Preheat the oven to 350 degrees F.

Toss the cherry tomatoes with olive oil, kosher salt and black pepper on a sheet pan. Spread them out into one layer roast for 15 to 20 minutes, until the tomatoes are soft and just starting to blister. Turn halfway through the cooking time.

While the tomatoes are roasting, peel and devein the shrimp. Spread in one layer on a sheet pan and toss with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. When the tomatoes are nearly finished, add the sheet pan with the shrimp to the oven and roast for 2 to 3 minutes. The shrimp are done when they begin to turn pink and are firm to the touch.

Meanwhile, cook the thin spaghetti in salted boiling water according to the package directions, about 6 minutes. Drain well and set aside.

In a large saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons kosher salt, 1 1/2 teaspoons pepper, and lemon juice and pour this over the pasta. Toss well to coat the pasta.

Add the roasted tomatoes and shrimp to the bowl and gently toss. Serve immediately with a sprinkle of fresh basil, parsley, and breadcrumbs.

Small Kitchen Friendly?

Yes, with a little organization. I used two baking sheets, one large sauté pan, one large pot, a colander, and a large bowl. I also used a medium cutting board, chef’s knife, a microplane zester, measuring spoons and a liquid measuring cup. Tongs and a spatula will also be very helpful.

The Verdict:

I was surprised when I first started making this dish how well the flavors compliment each other and I’ll be honest – I was pretty pleased to see it on the menu of an actual restaurant. Mike and I are both big fans of the combination – garlic, lemon, a little heat from the red pepper – the tomatoes and shrimp are a little sweet once they’ve been roasted and the overall effect is of a complete meal in one dish. Yum!

Pesto Pasta with Green Peas and Chicken

August 04, 2014 by Laura Messersmith in Cooking

When the mid-summer heat and humidity hit (at least the way they do here in New York) my appetite wanes and little and the thought of eating a hot meal is the furthest thing from my mind. While I want something light and fresh with the flavors of summer I also don’t necessarily want to eat salad 24/7 either.

For me this cold pasta dish hits that sweet spot: a happy medium between the clean bright taste of veggies and the substance of a meal that doesn’t feel like I’m missing something. And, as an extra bonus it uses all that great basil that’s growing like crazy at this time of year!

My starting point (surprise!) was an Ina Garten recipe that I then tinkered with a little bit to lighten it up and add a bit more protein. I’m tempted to call the final product something poetic like ‘Viridian Pasta’ because of its varying shades and multiple green ingredients, but in the interest of being direct I decided to go with this more umm, specific title. I’m open to feedback, though…

Pesto Pasta with Green Peas and Chicken (serves 6-8 generously)

Ingredients:

1/4 cup extra virgin olive oil
1 1/2 pounds cellentani pasta (like Barilla)
1/4 cup extra virgin olive oil
1 1/2 cups pesto (purchased, or see recipe below)
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
3 tablespoons freshly squeezed lemon juice
1 (5.3 oz.) container lemon Greek yogurt (like Chobani)
1/4 cup mascarpone cheese
1/2 cup freshly grated Parmesan
1 (14 oz.) package frozen baby peas
1/3 cup pine nuts (aka pignoli)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3 chicken breasts, bone-in, skin-on

Pesto:

1/4 cup walnuts
1/4 cup pine nuts (aka pignoli)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed (1 large bunch)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan

Instructions:

Preheat the oven to 350 degrees F.

Place the chicken breasts on a baking sheet skin side up and rub with a light coating of olive oil. Sprinkle generously with salt and black pepper. Roast in the oven for 35 to 40 minutes, or until cooked through according to a meat thermometer. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into small, ¼ inch dice which should yield 2 to 3 cups of cubed chicken. Side aside and continue to cool.

Meanwhile, cook the cellentani in a large pot of boiling salted water according to the package directions (about 10 to 11 minutes) until the pasta is al dente. In the last minute of cooking toss the frozen peas into the pot to defrost and cook. Drain and toss into a bowl with the olive oil. Cool to room temperature.

While the pasta is cooking, make the pesto according to the directions below.

Next, in the bowl of the food processor, puree the pesto, spinach, and lemon juice. Add the lemon Greek yogurt and mascarpone cheese and puree.

To finish toss the cooled pasta and peas with the pesto sauce, then add the diced chicken, grated Parmesan, pignoli, salt, and pepper. Stir until the ingredients are evenly coated with sauce, season to taste, and serve chilled or at room temperature.

Pesto: (yield: 4 cups)

Place the walnuts, pine nuts, and chopped garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the fresh basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute.

Important storage note: This will make more pesto than needed for the recipe and exposure to air will turn it an unappetizing brown. So plan to use the extra right away or store the pesto in the refrigerator or freezer in an airtight container with a thin film of olive oil or plastic wrap pressed directly on top to remove air pockets.

Small Kitchen Friendly:

Yes, assuming you have access to a medium-sized food processor. Ours is a 7 cup and it was just right for this recipe, too much smaller and I would have had trouble getting everything to fit. SInce I made the pesto and the sauce one right after the other I didn't even bother to wash the bowl in between steps. I also used one baking sheet, one large bowl (for the cooled pasta & peas and final mixing), one medium bowl (for the diced chicken), a large pot and a colander. Measuring cups, measuring spoons, a chef’s knife, a rubber spatula and one medium cutting board finished the job.

The Verdict:

Mike and I both loved this dinner – the pesto sauce is flavorful without being overpowering and the ‘sneaky’ vegetables and lean proteins make this a recipe that is on the virtuous side but didn’t leave us feel deprived and wishing for a bedtime snack a few hours later. We had this as a main (and only course) but it could easily be a part of a backyard cookout buffet as a side dish too. It makes a ton, so be prepared for leftovers or to halve the quantities.