Archive for the ‘pasta’ Category

Tagliatelle is the most commonly served pastas in all of Italy, but you don’t see it that much in the USA.   We love this noodle in our family because it is so robust and holds a sauce so well.  Here we pair it with a substancial ragu  (meat sauce) of lamb and mushrooms.  Don’t forget the final step of annointing your pasta with parmesan cheese and good olive oil.  We serve this dish with a simple Montepulciano d’ Abbruzzo. 

Tagliatelle with lamb and mushroom ragu

Ragu ingredients                                                                            

1 ½ – 2  cups lamb (cut into 1/2 “ pieces                                

¾ cup red onion diced                                       

2 cups mixed mushrooms (medium chop)                  

½ – ¾  cup red wine                                          

2 toes chopped fresh garlic

½ cup flour

2 TBS tomato paste

1 cup brodo (chicken/mushroom stock)                                            

2 thick slices pancetta (cubed)

2 TBS oyster sauce (sssshhh, don’t tell anyone)

¼ cup parmesan cheese (to finish)                                                   

2 tbs olive oil plus oil to finish

1 cup chopped parsley

Pasta Ingredients

½ lb egg  pasta ,  Lots of boiling salted water

1. Add olive oil to hot pan, add pancetta, cook until not quite crispy
2. Dust lamb with flour, add lamb and brown, Remove lamb from pan    
3. Add some oil, onion & garlic, cook 5 minutes till translucent,  
4. Add tomato paste, roast paste, add oyster sauce.
5. Deglaze with wine, add brodo , add lamb back in     
6. Stir until you have a rich ragu, add ½ the parsley, 
7. Cover pan and place in 275 oven for about ½ – 1 hour
8. Drain pasta (save a little water) toss pasta with ragu 
9. Pour into platter, sprinkle with parmesan, anoint with oil, & parsley.
10.  Serve with wilted spinach.

Buon appetito

SATURDAY, SEPTEMBER 12 – DEMO PAVILION
Shore of Erie Food and Wine Festival – Amherstburg Ontario

4:00 pm
Speaker: Doug Cordier
Topic:Tomatoes! Tomatoes! Tomatoes!
Just in time for our September tomato harvest, one of Doug’s dishes will be Riccolla Gnocchi with a tomato basil sauce.

Back for his fourth year at the SOE Festival, Chef Doug Cordier’s cooking is always a unique combination of zesty flavors and simple techniques.

Doug  has been cooking professionally for over 20 years.  Most recently, he appears regularly on Chef Chuck Kaess’s “Who’s In The Kitchen” on Channel 5, as well as instructor of Italian cooking at The Pointe Pedlar, and the Grosse Pointe War Memorial.

Aside from catering, TV and classes, Doug also offers Lobster Parties with partner  Dave Hohlfeldt in “The Lobster Boys” , corporate classes with UBS & Payne Webber , and leads annual trips to a beautiful Tuscan Villa in the middle of the Chianti region of Italy.

Grosse Pointe War Memorial Association
32 Lakeshore Drive
Grosse Pointe Farms, Michigan
313-881-7511

Wednesday, Sept. 23 – 6:30 – 8:30 p. m.

Cooking with Cordier
Doug offers new dishes from the Veneto & Tuscany regions. Menus complimented with assorted antipasti platter with Italian meats and olives and rustic Italian bread with verde dipping sauce. Regional Italian wine will be
served; you must be 21 years old to attend.

Menu:

• Stromboli
• Venetian antipasti
• Tagliatelli with Lamb and Mushrooms
• 2000 year old Tuscan pears

$48 per person

Wednesday, Oct. 21 – 6:30 – 8:30 p.m.

Menu:

• Antipasti: artichoke, garbanzo and tuna insalada
• Red pepper boats stuffed with prosciutto and olive
• Pan fried polenta gnocchi with tomato basil sauce

$48 per person