Brittany's Pantry
If you are a regular reader of this blog, you know that I only post recipes that I make regularly; recipes that have made an appearance on my table several times and will continue to do so long after these words are archived. I have actually been making this dish for years and haven’t ever posted it here because…well…I guess I wanted to keep a little mystery. I liked having something in my back pocket that my friends had never seen before, even if my family has been eating it once a month. I didn’t want to share it with anyone and instead, just revel in its simplicity and goodness all by myself.
Well, ok. Not by myself. Technically this recipe is Ina Garten’s and technically it is posted on the food network website and is included in her cookbook, Barefoot Contessa: Family Style. Not exactly a secret. As it happens, there are so many versions of this dish, all with just subtle variations from each other. Generally, I just stick with this one. I cook it from memory, sometimes adding crushed red pepper flakes for a little kick, sometimes not. The point is, this is a classic. A simple, fast, easy, fantastically tasty dish that you will make over and over. It will become a staple, a go-to, a regular. And regardless of wether or not you get the recipe from me, a cookbook, or from another website, I hope you enjoy it. Maybe it will even add a little mystery to your life.
One Year Ago: Buttermilk Brownies & Strawberry Avocado Salad
Lemon & Garlic Shrimp Linguini
Adapted from Ina Garten
3/4 lb linguini
1 lb medium shrimp, peeled and deveined
3 T butter
2 T olive oil
salt and pepper
2 cloves garlic, minced
zest of 1/2 lemon
juice of 1/2 lemon
1/4 c chopped fresh parsley
Cook pasta according to package directions. Meanwhile, over medium heat, melt the butter and olive oil in a large skillet. Add the garlic, and let it heat till fragrant, but not burnt, about 30 seconds. Add the shrimp and sauté, tossing gently, for 2 minutes. Season with salt and pepper and add the lemon zest and juice. Heat together, lowering the heat if necessary so as not to overcook the shrimp. Add the pasta and the parsley, toss everything together, taste for seasoning, and serve immediately.
Quite simply, sometimes a recipe will just surprise you. Much like the skinny jean craze. I didn’t see that coming.
Anyway, I was watching Food Network about a million years ago, and saw Robin Miller make a version of this dish. What I liked about it was that it used a few shortcuts (jarred marinara and canned mushrooms) but didn’t rely on a store bought pie crust, puff pastry, or salty refrigerator biscuits (blehg) for the crust. Not that there is anything wrong with that, but health wise, I would rather make it myself. The topping on this casserole bakes up like magic! Pour it on and a half hour later it has puffed up to a soft, cheesy, ‘pizza crust or gooey breadstick like’ hat! Quick, super simple, and kind of amazingly tasty.
I sent this recipe to a few of my friends-all Moms with little ones and busy lives-just to see how it would do. They loved it and even made a few adjustments of their own that I kept in the final recipe. I’m thinking I should have them road test my recipes more often!!
You can easily make this in two installments in order to save you a few minutes on a weeknight. The filling can be made a day or two before you bake the final dish. Just store it in the fridge and make the topping just before you slide it into the oven. It also freezes well, so baked leftovers can be cooled, cut into single serving sizes, and popped into the freezer in small, re-heatable containers; perfect to grab for lunch when you are headed out the door to work.
Warm, hearty, and just the thing for winter.
One Year Ago: Lemon Potatoes
Two Years Ago: We were remodeling our house and I had no kitchen!
Upside-Down Pizza Casserole
Adapted from Robin Miller
I haven’t gotten around to it yet, but much like everything else, I plan to try using the white whole wheat flour in this and see how it bakes up. If you try it before me, let me know how it goes!
Filling:
2 links (about 8 oz or so) sweet or spicy italian sausage, removed of casing
1 small onion, diced
1 can (6 oz) sliced mushrooms, drained
1/4 c sliced black olives
1/2 jar good marinara sauce
Topping:
2 c shredded mozzarella
1/2 c flour
2 T grated parmesan cheese
1/4 tsp garlic powder
1 egg
1 c milk
1 tsp dried parsley
Preheat the oven to 400 degrees.
To make the filling, brown the sausage with the onion until cooked through. Drain off any excess fat if necessary. Add the mushrooms, olives, and sauce. Heat through. Pour into a sprayed 9X9 glass baking dish or other similar sized casserole dish. Set aside.
In a small bowl, whisk together the flour, parmesan cheese, and garlic powder. Add the egg and milk and whisk until smooth. Sprinkle the mozzarella cheese on top of the sausage filling and pour the crust evenly over the top. Its OK if it doesn’t hit every spot; it will spread in the oven. Sprinkle the top with dried parsley and bake for 25 minutes, or until bubbly around the edges and the curst has baked up and is firm. Cool for a few minutes before serving. Enjoy!
Roasted Garlic Sandwich Spread & Mason Jars In The Fridge
Brittany wrote this on 16 February 2013
garlic, gluten-free, mayo, vegetarian
I was mixing up this spread and found myself telling my husband this story:
When I was a kid, there was always a quart mason jar in the back of the fridge filled with what looked like mayonnaise, but that I knew was really filled with a strong smelling garlic concoction my dad used to make. It was bright snowy white and every time it was opened it made our whole house smell like raw garlic. I actually have no idea what all he put in it, but I am assuming it was a kind of garlic oleo; I only have a vague memory of it being mixed up in a blender. It lasted forever and didn’t seem to spoil or go bad! My dad smeared it on meatloaf sandwiches (now that I am older than six this sounds incredible), cold cuts, and just about anything else you can put between two pieces of bread.
The first time I threw this in my little mini food processor, I giggled to myself and thought about how much roasted garlic I would need to make a whole quart of this! The second time I made it, I had a momentary lapse in judgement and planned on making mayo from scratch and then adding the roasted garlic to make the same spread, but even BETTER! Then my 10 month old started chewing on my pant leg (because he is teething, not out of hunger :), my daughter needed help with her spelling words, and Eli walked into the kitchen in tears because the fort he was making out of couch cushions wouldn’t stay up. So I abandoned my ambitions of homemade mayo (at least for now) and stuck with the realistic process of throwing a few ingredients in the processor and whizzing away! I keep thinking I will change this recipe and tweak it a bit, but I never really do. It tastes so amazing, why change what works? On the off chance that you want to fill a quart mason jar and stash it in the back of your fridge, I recommend multiplying the recipe by eight.
One Year Ago: Party Potatoes & Hot Chocolate #3
Two Years Ago: Honey Bran Muffins & Freezer Coffee Cake
Roasted Garlic Spread
Want to make this even more amazing? Add a tiny squirt of dijon mustard to taste or even a bit of honey. Heck! Add both! Then smear it on a panini or broiled chicken. Just make sure you are close to your counter or a sturdy chair because it may make you swoon.
1 recipe (two whole bulbs) of Roasted Garlic
1/2 c mayo-canola or olive oil mayo is great
just a pinch of salt and pepper
Whiz all ingredients in a mini food processor until smooth. Taste for seasoning. Store in the fridge and use on sandwiches or panini. Alternatively, chop or mash the roasted garlic and just stir the ingredients together in a bowl.
Note: If you double the amount of mayo, it makes a great dip for veggies or chips!
Love a Good Recipe?
Then you’ve come to the right place! I’m Brittany, and I share tested, trusted recipes you’ll love. I prepare & photograph food, obsess over the perfect recipe, and enjoy grins of delight when I serve up something awesome. Enjoy!
