Heaven on a Plate - Pasta with Oven Dried Tomatoes, Pancetta & Poached Egg

Today's dinner revolves around two of my most favorite ingredients - Oven Dried Tomatoes and Poached Eggs. 

Pasta with Oven Dried Tomatoes, Pancetta & Poached Egg (+ Zucchini in this version)

Oven Dried Tomatoes are amazingly flavorful and easy to make. Their cooking technique is adaptable to any type or size Tomato that strikes your fancy. Low heat slowly concentrates the Tomato flavor over the course of an hour or two, so all you really need to get these just perfect is some time to wait around as your oven does all the work. The results are wonderful tossed into Pasta as we will do today, or as a Pizza Topping, perhaps even as an addition to Crostini Hors D'oeuvres. Use your imagination. 

Best of all, Oven Drying is utterly foolproof. See how easy it is below ~

*Oven Dried Tomatoes

2 -4 Servings depending on use 

Ingredients:

1 Lb or more medium or large Tomatoes of your choice, for this recipe Plum or Campari would work best but all tomatoes work - just slice them to a uniform size.

Tomatoes Ready to Cook, Photo: NK

Kosher Salt

Black Pepper

Olive Oil for drizzling

Dried Oregano, optional

Method:

1. Preheat oven to 250. 

2. Slice Tomatoes to about 1/4 or 1/3 inch thick. Just be sure to keep them uniformly thick. *If using Cherry or Grape Tomatoes, slice them in half. 

3. Place Tomatoes on a wire rack over a baking sheet with sides.

4. Drizzle with Olive Oil and top with Salt, Black Pepper, and optional Oregano.

Cook for 1.5 to 2.5 hours until somewhat dried and wrinkled. It's a good idea to check them at around the 90 minute mark. Smaller Tomatoes should be done by then, larger will take longer.

Storage:
Can be stored in an air-tight container in the fridge for 3-5 days. They will lose some of their dryness but will still taste delicious. 

Uses:

Wonderful tossed into pastas, as a pizza topping, delicious on their own, or even as a crostini or sandwich topping. Can be stored in an air-tight container in the fridge for 3-5 days. They will lose some of their dryness but will still taste delicious. 

Oven Dried Grape and Campari Tomatoes, Photo: NK

Now we'll use our flavor-packed Tomatoes to create a totally simple, knockout pasta dish that will impress even your toughest critics. How did this recipe come about? Well, a few years ago, my husband and I dined at a restaurant nearby our house where they served a version of today's dish. It was perhaps the first time I'd knowingly eaten Oven Dried Tomatoes and I found them and the whole dish absolutely delicious. The sweetness of the Tomatoes coupled with salty Pancetta and a heavenly runny Poached Egg (which I'm always a sucker for) was a majorly winning combo. I just knew I'd have to make this dish at home. 

The below recipe is a riff off a Giada Di Laurentiis Tomato and Pancetta Pasta recipe.  To make it my own, I added more fresh herbs and Oven Dried, rather than canned Tomatoes. Giada didn't call for a Poached Egg topping  but I have a feeling she'd approve. I hope you enjoy this restaurant-quality yet doable recipe. If you are looking to make your loved ones or guests swoon, this is the way to go!

Spaghetti with Oven Dried Tomatoes, Pancetta and Poached Egg 
Inspired by Giada Di Laurentiis
Serves 4

Ingredients: 
1 Recipe Oven Dried Tomatoes*
1 Pound Spaghetti
6 Ounces thick cut Pancetta or good quality thick Bacon, diced
2 Tablespoons Extra Virgin Olive Oil
3 large Cloves of Garlic, minced
1 Maui or Vidalia Onion, or other white/yellow Onion, diced
6 Sprigs Fresh Thyme (optional)
1/4 teaspoon or more to taste Crushed Red Pepper
1/2 teaspoon Black Pepper
2 Large Pinches of Salt + more

Freshly grated Parmesan, optional, for serving

Method:
1. Set a large pot of well salted water to boil for the Pasta. Add the pasta to to the pot about 15 minutes before you think the rest of the dish will be ready is ready. 

2. Meanwhile, In a separate large skillet, add the Olive Oil and Chopped Pancetta. Cook over medium heat for about 6 minutes stirring occasionally until golden brown. 

3. Add the Onion to the skillet and sauté until tender for about 4-6 minutes. 

4. Add pinches of Salt. Toss in the whole Sprigs of Thyme, Garlic, and Crushed Red Pepper. Saute for 1-2 minutes stirring constantly so Garlic does not burn. Finally, add the Oven Dried Tomatoes to the skillet and let cook for another 2 minutes, stirring occasionally, until heated through. Remove and discard Thyme Sprigs. 

5. In a third small saute pan with high sides, prepare to poach your eggs. You'll do this at the end of the recipe, after plating the pasta and sauce, but it's good to have everything set up and ready. Make sure the pan is filled halfway with water and a drop of Vinegar to help the Eggs come together. When you are ready to poach, you'll need water to be at a gentle boil and be sure to have a large slotted spoon handy. 

6.When Pasta water has come to a boil, add the Spaghetti and cook according to package instructions. Go for al dente especially because you will cook the pasta an additional 2 minutes when you add it to the sauce. Reserve a 1/4 cup or so of pasta water, just in case. When Pasta is done, drain and add it to the skillet with the Pancetta and Tomatoes. Turn the flame to low and toss Pasta and Sauce a minute or so until heated through and fully incorporated. Add pasta water and stir if you want the "sauce to be thicker or the past looser. Plate Pasta portions and create a little nest at the top of each for the Egg.

7. Time to poach two Eggs! 

When your poaching is done (whites will be opaque), remove eggs very carefully with a slotted spoon and place one Egg atop each plate of Pasta. Note that the Egg has a better chance of staying intact if you carve out that little nest we talked about. 

8. Sprinkle with Black Pepper, a little more salt,  and optionally garnish with something pretty and green, like a sprig of Thyme. Cut into the Egg quickly and give the pasta a stir so all the delicious runny Yolk. Nothing better!! If you're looking for more flavor, additional Crushed Red Pepper and freshly grated Parmesan Cheese are welcome additions. Enjoy! 

How To: Real Chicago Hot Dogs

Still inspired by our recent weekend trip to Chicago (read about it HERE), we decided we wanted to attempt one of the city's specialties. Since I'm not one for Deep Dish Pizza (no offense, Chicagoans), Chicago Hot Dogs seemed like a great idea. For the uninitiated, Chicago Dogs are basically Hot Dogs drizzled with Yellow Mustard and then topped with pretty much everything but the kitchen sink. 

Specifically:

Sweet Pickle Relish                                

Thinly sliced Tomato Wedges (we used Campari Tomatoes)                 

Kosher Dill Pickle Spears (I sliced mine in half lengthwise)   

Chopped Sport Peppers (or Peperoncini)  *what are Sport Peppers? Click HERE

Chopped White Onion     

For the Dog - There is no question that your Hot Dog should be All Beef. I am generally not a huge Hot Dog person for reasons I won't delve into on a blog, so I opted for Organic Dogs from Applegate Farms. The preferred brand for a True Chi Town Dog is Chicago's own, Vienna Beef. Take a look at their website here - Vienna also offers many Authentic products for building the perfect Chicago approved Dog. 

Cooking-

There are many acceptable ways to cook your Hot Dogs. I opted for Steaming them in a a steamer basket over boiling water for 5 minutes. This method was recommended on a great blog called  The Paupered Chef. Their Chicago Hot Dog Post provided a wealth of information on the subject and some handy pictures too!   As a bonus, using a steamer set up is dually convenient because the Hot Dog Buns should also be steamed for a minute or two.  

For the Bun - The most authentic Chicago Dog will be served on a Poppy Seed Bun. Since I couldn't find them, we used regular White Bread Hot Dog Buns. Later, I found out that Martha Stewart, genius that she is, had thought of a way to improvise Poppy Seed Buns HERE.

A note about Mustard - Apparently, the is to be no messing around with the Mustard on a true Chicago Dog. Not only should Mustard be the only condiment besides Relish that you use, but it must indeed be plain old Yellow Mustard. None of that fancy Grain Mustard or Dijon business. Got it? 

And now for the HOW TO:

~Special thanks to Martha Stewart and The Paupered Chef for much of the information in this post. 

1. Cook your Hot Dogs the way you prefer. We steamed ours for five minutes in a steamer basket over boiling water. After removing the Hot Dogs, we then steamed our Buns another 1-2 minutes.

Steamer Basket for Hot Dogs and Buns, Photo: NK

2. Next, drizzle with Mustard and spread Relish alongside.

Photo: NK

3. Finish by topping with Chopped Onion, Sliced Peppers, Tomato Wedges, and nestling a Kosher Dill Spear alongside.

Finished Chicago Hot Dogs, Photo: NK

4. Get a big bunch of napkins and dig in! 

Enjoy!

Italian Pasta Classics - Pappardelle alla Boscaiola

Welcome to Neurotic Kitchen's newest feature - Italian Pasta Classics. Since we've shared quite a few of my favorite Traditional Pasta recipes, why not make it a regular thing?  A few examples -

Spaghetti all'Arrabiata

Pasta with Cauliflower

Aglio Olio e Peperoncino

and last but not least, my favorite,

Linguine & White Clam Sauce.

(For the entire NK Pasta Collection, check out our Recipe Index HERE.)

Today, I'd like to spotlight a really wonderful dish that I believe doesn't get nearly enough buzz - 

Pasta Boscaiola.

Boscaiola means "in the style of the Woodsman," There are many ways to make Boscaiola, and the traditional components are often disputed. There is, however, one key, non-negotiable ingredient in Boscaiola that everyone agrees on, and it is the one that best conjures the woodsy feeling of this dish, one of my all time favorite vegetables, Mushrooms. 

Italian Parsley and Mushrooms, Photo: NK

Generally, Boscaiola also includes Tomatoes. Some folks make it with a bit of Pancetta and even Peas. As you might imagine, this method is also very delicious. Still others insist that no Tomato should be involved whatsoever, and instead call for only a touch of Cream to tie the Mushroom and Pancetta together in a sauce. If you are looking for a richer and more stick-to-your-ribs dish, this variation is  great  as well - especially during the chill of winter.  

In contrast, our Boscaiola is somewhat purist in its simplicity; 

it's made using only Tomatoes, Parsley, Garlic, White Wine, Mushrooms and Pasta - which means it's also Meatless Monday ready. As is our custom at Neurotic Kitchen, our Boscaiola is relatively fast and very easy. Since I could write a whole post on my boundless obsession with Mushrooms, you can bet that our sauce will feature a very, shall we say, "healthy" helping of them. 

A few things to note before you begin:

Seasoning:
Seasoning is very important to this dish. And by seasoning I mean Salt and Black Pepper, not necessarily a lot, but do taste the sauce to make sure the end result is well flavored. A bit of Salt is important to make sure the Mushroom flavor pops. I add Crushed Red Pepper during the cooking process. What can I say, it's my favorite and I do think a hint of spice adds something.  

Pasta Choice:
For our Pasta, we chose Pappardelle, a wide, flat shaped noodle, but Boscaiola lends itself well to twisty pasta shapes such as Fusilli or Campanelle. Cavatelli or Stozzapretti are also good choices.  

Mushrooms:
Porcini Mushrooms are a customary part of most Boscaiola sauces. Buy them dried and reconstitute them in water for ten minutes before cooking. Porcini have a strong flavor so you only need an ounce or so of them in your Mushroom Mix. They are expensive though, and while they add deep flavor, your Boscaiola will still be quite tasty without them. I didn't happen to have Porcini on hand in the making of today's dish, but you could absolutely throw in an ounce or two to your Mushroom mix if you so choose. 

As far as the other Mushrooms, you'll be most pleased if you choose a mix of the wild varieties, or at least those types that are considered a step above regular White Button Mushrooms. These include: Oyster Mushrooms, Hen of the Woods (aka Maitake) Mushrooms, Chanterelles (also pricey), Shitake, Portabella, or Cremini. Any mix you are partial to will do. I like to have a variety of different shapes and chop the Mushrooms thickly so that you get nice meaty bites of each kind. 

Remember that Mushrooms shrink significantly when they cook.Since we are using  a whole pound in our dish, the amount may seem alarming at first, but they do cook down quite a bit. Either way, serve this wonderful dish to people who love Mushrooms and you'll have no problems. 

Pappardelle alla Boscaiola
Serves 3 as an entree   

Ingredients: 
1 Pound Mixed Fancy Mushrooms (we used Maitake, Oyster, Shitake and Cremini*)
14.5 Ounce Can of Diced Tomatoes, preferably organic (we like Muir Glen brand)
1/2 Cup White Wine (we used Pinot Grigio)
3 Tablespoons Extra Virgin Olive Oil 
5 Whole Garlic Cloves
1/2 Cup finely chopped Italian Parsley 
3/4 Pound Pappardelle or other Pasta (corkscrew varieties work especially well too)
Salt and Pepper
1/4 teaspoon Crushed Red Pepper
Grated Parmigiana Cheese - optional 

* There are a few great "Fancy Mushroom Blends" available at supermarkets that package several varieties of Mushroom in one. 

Method:
1. Set a pot of well-Salted water to boil for the Pasta. 

Photo: NK

Meanwhile, In a large skillet, heat the Olive Oil and Garlic Cloves over Medium Heat until Garlic begins to get slightly golden but not burnt. 

2. Add the canned Tomatoes, a few shakes of Salt, and about 5 turns of Freshly Ground Black Pepper. Add the White Wine and stir. Allow the mixture to cook for about 5 minutes until the liquids evaporate a bit. Now add the Mushrooms and Crushed Red Pepper. 

3. Allow to cook another 15 minutes, stirring occasionally. When finished, pick out the Garlic Cloves and discard. Stir in the Parsley and taste for seasoning, adding extra Salt and Pepper if desired.  

4. Once water is boiling, cook Pasta as directed. Drain and set aside until sauce is done, reserving some Pasta Water to loosen the noodles if they stick. Plate Pasta with the Boscaiola Sauce and garnish with Parsley Sprigs and an optional sprinkle of Parmigiana Cheese. 
Buon Appetito! 

Pappardelle alla Boscaiola, Photo: NK 

My Kind of Town - Chicago Culinary Highlights

Chicago's Navy Pier, Photo: NK

This past weekend a family wedding brought us to Chicago for the second time in as many years. Now I'm not easy to impress, but I really like this town. 

Chicago's amazing architecture and dramatic lakeside setting are pretty breathtaking, and on both visits, I was surprised by how much this hard-nosed New Yorker enjoyed that fabled Midwestern charm from the locals. 

Our trip was both busy and fun. First, we attended our cousin's very lovely wedding, after which we were lucky enough to have some time to link up with two sets of friends from town.

From the wedding cocktail hour - where the most adorable Mini Mac 'n Cheeses were served -

Creative Cocktail Mac 'n Cheese, Photo:NK

 



to an uber-popular local restaurant's house made made Pork Rinds, 

 

My Main Squeeze and NK's resident Pork Connoisseur, Photo: NK

  








 we made sure to eat our way 
 through the Windy City 

  but good. 

In particular, we visited two really good restaurants that I'd like to tell you about.

Oh, and at least one bar. There's always a bar.  

First,

The Publican 

Meal: Brunch

Cuisine: New American/ Gastropub Fare 

Location: Chicago's Meatpacking District (apparently they have one too!)  

What we ate: Let me preface this by saying there were four of us :)

1/2 Dozen Oysters - all different varieties!

Side of Ramp Hash Browns

Pretzel with Pimiento Cheese

Smoked Arctic Char with Feta Yogurt

Pork Schnitzel

Soft Shell Crab Sandwich

Several Fantastic Bloody Mary's + Beer Backs and a side of Pork Rinds

Overall Thoughts: The Publican is super popular for a reason. It's pretty delicious and the menu is definitely appealing to the tasteful omnivore. Try an exceptionally flavorful Bloody Mary with a Beer Back ( a complimentary beer pairing that comes with the drink - I learned this is a midwestern thing- good idea guys, good idea). Pork Rinds were a fun novelty, and Publican's Oysters on the half shell were super fresh. All of our entrees were great and really well executed, and the atmosphere is boisterous and fun.

Reservations recommended. 

Special thanks to Marina and David for showing us a great time! 

*On the remote chance you are still hungry, you can visit Publican Quality Meats, an upscale butcher right next door that offers a cafe too. Both places were good enough for Bourdain, so of course, they're good enough for me - check out clips of Tony's visit to the Publican locations HERE.

Next up, our second set of amazing foodie friends took us out that same evening to a great place called:

The Bristol

Meal: Dinner

Cuisine: Farm to Table/American

Location: Bucktown

What we ate: Again, we were a party of four - which was handy because The Bristol's menu is best enjoyed family style. Happily, the portions are neither overly priced or unmanageably huge as can sometimes be the case with this dining format. Since I love variety, it was fun to order several starters and entrees and share them all. Note that their menu changes frequently, but here goes:

Apple Salad with Manchego and Hazelnuts

Head-on Prawns a la Plancha

Pork Loin Tonnato

Duck Fat Fries with Garlic Aioli

Raviolo with Ricotta, Egg Yolk and Brown Butter

Cavatelli Bolognese

Roasted Half Chicken with Dill Spaetzle

Pork Porterhouse with Dried Cherry and Guanciale

Basque Cake 

Overall Thoughts: The folks at The Bristol mix a really good drink and offer a variety of creative cocktails. They're the perfect thing to wet your appetite for some wonderful food. There was no dish that I didn't enjoy, but the Chicken did not quite live up to the waiter's hype. The Duck Fat Fries were insanely good. The Giant Raviolo with a runny egg inside was yummy and rich. The waiter recommended we order their famous Monkey Bread to sop of the Egg (this was a *brilliant* idea). The Bristol's food is visually beautiful.The Pork Loin Tonnato starter, Cavatelli Bolognese, and the Pork Porterhouse were standouts for me. Delicious, delicious. Now, I would have liked to have taken more pictures of our dishes but the place is cozy and moodily lit. I didn't want to be "that guy" with the obnoxious flash. The staff is extremely attentive and knowledgeable. In contrast to the folks at Publican (where there's a touch of the toocoolforschool/blase/hipster vibe), they are also exceptionally warm and friendly.  To finish, we ordered the Basque Cake on the server's recommendation. I have to say, it was one of the richest and most satisfyingly delicious desserts I've had in a long time. Imagine a light and fluffy pound cake that's been soaked in buttery goodness, and I mean that in the best possible way. One of these cakes was plenty of dessert for four. We had a great meal and enjoyed wonderful company all day. 

Finally, an honorable mention goes to a new-ish Small Plates Lunch + Dinner locale where we cooled our heels and enjoyed some well-crafted cocktails pre-dinner. The Red Door in Bucktown has been open just over a year and it's adorable. Though I can't vouch for the food as we only had drinks there, we all enjoyed several very good cocktails and a comprehensive beer and wine selection. The bar area was friendly and welcoming, and the dark wooded, edison-bulbed ambiance was enhanced by a friendly mixologist who chatted us up.

Photo by Tommie Nguyen courtesy of The Red Door

Check the place out if you're in the nabe!

This concludes our Culinary recap of Chi-Town. Special thanks to our foodie friends and family for a great, Windy City weekend. Tune in next week for a Chicago-inspired recipe - can you guess which classic we'll be cooking up?

Until next time!