Spring has finally arrived, and with it comes an abundance of fresh, vibrant produce. Especially some early spring asparagus. There’s no better way to celebrate the season than with a plate of sauteed asparagus pasta adorned with salty, crispy prosciutto and a bit of parmesan cheese.

This deceptively simple dish is a flavor revelation. Every forkful combines the bright notes of asparagus with a rich and tangy lemon sauce and the savory, crunchy prosciutto that adds an irresistible textural contrast. It’s a harmonious blend of flavors and textures.

Pasta that packs a serious flavor punch. Each bite is an indulgent escape into springtime bliss. So go ahead and treat yourself to a truly heavenly pasta experience that lets the bounty of the season shine. This pasta is a game-changer. Trust me, once you try it, you’ll be hooked.

Ingredients for Sauteed Asparagus Pasta

Let’s chat about our delightful dish’s key actors. We’ve got fresh asparagus spears – they’re the stars, of course. Then, pasta, it’s their perfect supporting act. We’re adding slices of prosciutto for that needed savory touch. To brighten it all up, we’ll bring in some zesty lemons. And, let’s not forget the parmesan, it’s the final flourish that ties everything together. Can’t wait to see how these all come together, can you?

Fresh Asparagus Spears

You’ll need about a pound of fresh asparagus spears. When choosing them at the market, look for asparagus that’s bright green with firm, straight stalks. Avoid any that’s limp or discolored. To prepare, simply cut off the tough, woody ends. I tend to prefer thinner asparagus. but this recipe will work with asparagus of all sizes.

Asparagus adds that delightful earthy flavor and crisp texture, which works wonders with the pasta and prosciutto.

Pasta

Pasta is our blank canvas today. It is a humble ingredient that can be quite magical when cooked right. You’re free to choose your favorite kind – spaghetti, fettuccine, farfalle. I went with a simple penne pasta.

Remember to cook your pasta al dente. The term al dente means ‘to the tooth’ in Italian, and it’s how pasta should be cooked – firm to the bite. This way, it’ll hold up to the sauce we’ll be adding later.

Also, don’t forget to salt your pasta water generously – it’s your only chance to season the pasta itself. Trust me, you’ll notice the difference.

Slices of Prosciutto

This ingredient adds a delightful twist to our dish. Thin, delicate slices of this cured ham will add a rich, salty contrast to the fresh asparagus, pepping up our pasta dish. You’ll need about 5 to 6 slices, but hey, don’t hesitate to add a couple more if you’re a big fan.

For this recipe. the best prosciutto is thinly sliced and nearly transparent. The thin slices will crisp up perfectly. It’s so flavorful that you don’t need much to make a big impact. When you toss it into the pasta, it’ll mingle with the other ingredients, creating a beautiful symphony of flavors. The addition of prosciutto will take your pasta from good to absolutely mouthwatering.

Lemons

Though it might seem like a small part of the recipe, this citrusy delight is key. Small but mighty and packing a big punch, the lemon juice and zest will cut through the richness of the prosciutto and parmesan, providing a refreshing contrast.

Look for lemons that feel heavy for their size – these are the ones that’ll give you the most juice.

Parmesan

Don’t settle for the pre-grated stuff. It’s not even real. Trust me, it’s worth the extra effort to get a block and grate it yourself. The flavor will be incomparably rich, nutty, and salty.

Remember, while you may be tempted to go overboard with the Parmesan, moderation is key here. A little goes a long way and you don’t want to overpower the delicate flavors of the asparagus and prosciutto. But hey, who am I kidding? There’s no such thing as too much cheese, right…

All About the Lemons

Now, let’s delve into the heart of lemons, shall we? We’ll start off with zesting. Trust me, it’s not as complicated as it sounds! After that, we’ll squeeze our way into the juicy world of extracting that citrus goodness.

Zesting

If you’ve never zested a lemon before, don’t fret, it’s super easy. All you need is a fine grater or zester.

When it comes to zesting, the trick is to grate only the bright yellow outer layer of the peel – that’s where all the flavor is. Avoid the white pith underneath as it can be quite bitter. Now, if you’re wondering what to do with lemon zest, it’s a fantastic addition to almost any dish, sweet or savory. It adds a bright, fresh flavor that’s hard to replicate. It really infuses this sauce with lemon flavor.

Keep in mind, before zesting, always give your lemons a good wash.

Juicing

There’s something wonderfully therapeutic about juicing a lemon. The aroma, the burst of fresh juice, it’s a sensory experience. Cut it in half and use any kind of juicer you have on hand, from a simple hand-held reamer to a more elaborate electric juicer. Or just squeezing it together with your hands.

I then like to use my smallest strainer to get out any seeds or lemon chunks. This leaves me with smooth, pure lemon juice for the sauce.

Preparing the Asparagus

Washing and Trimming

Before we dive into the methods of preparing these green beauties, it’s important that they’re washed and trimmed properly.

First, let’s talk about washing. It’s just like giving your asparagus a little shower. Run them under a stream of cool water, making sure each spear is well rinsed. A gentle scrub with your fingers can help to dislodge any stubborn dirt.

Now, the bottom of the asparagus is tough and woody. It is unpleasant to chew because it just refuses to break down, believe me. So to get the tender part of the plant, we’ll cut one to two inches off of the bottom.

Cutting Asparagus into Desired Lengths

With the asparagus stalks washed and trimmed, it’s time to cut them into the desired lengths.

Unlike my roasted asparagus recipe, we won’t be leaving the asparagus whole. Cut the asparagus, aiming for pieces about 2 inches long – a good bite size. The goal is to be able to easily eat the asparagus with the pasta. A whole asparagus spear would be a bit unwieldy mixed in with the penne pasta here.

Sauteing Asparagus for Pasta

This is a little bit out of order, as we’ll actually cook the asparagus after having crisped the prosciutto. But we’re already focused on asparagus so I decided it was okay. And, ultimately, I’m in charge here. So don’t question me.

Add a tablespoon of the butter to the pan and let it melt on medium heat. Remember, because we’ll actually cook this after the prosciutto we should have some of the rendered fat from that in the pan still.

Add all of the sliced asparagus to the pan and let it cook, stirring occasionally, until the spears are tender but still firm. We don’t want to cook it to mush. It should have a little bit of bite, but be a nice and light crunch. It should only take about four minutes in the pan as long as you haven’t overcrowded.

Crisping the Prosciutto

This prosciutto is really the secret ingredient of this whole dish. The crispy, crunchy, salty goodness of this cured meat is what will set this dish apart from so many other pasta dishes. So it is important to get this right. Don’t mess up.

Getting Thin Prosciutto

Luckily, prosciutto is typically served rather thinly sliced. Just make sure when selecting it from the store or deli counter that you get it as thin as possible.

When you’re at the deli counter, ask for prosciutto that’s sliced paper-thin. This isn’t just about ease of cooking; it’s about the texture and how it crisps up. The thinner the slice, the crispier it will get, and let me tell you, there’s nothing quite like the crunch of perfectly crisped prosciutto.

Into the Frying Pan

You’re going to want to pop a large frying pan onto the stove at a medium heat. Since prosciutto is relatively fatty in and of itself I decided to forgo any added oil. If you’re worried about it sticking to the pan, you can add a small amount of oil to the pan before adding the prosciutto. But I don’t think it is necessary.

Once the pan is heated, gently lay the slices of prosciutto onto the pan. Be careful not to overcrowd the pan, each slice should have its own little space. This will ensure even cooking and that perfect crispness we’re aiming for.

Soon you’ll see the prosciutto start to sizzle and change color – a sure sign that deliciousness is just around the corner!

Achieving Perfect Crispness

Knowing when prosciutto has achieved that perfect crispness can be a bit tricky. You’re aiming for a delicate balance – with a texture that’s reminiscent of a thin, crisp autumn leaf, and not a charred piece of toast. It’s important to remember that prosciutto will continue to crisp up even after it’s removed from the heat, so don’t be alarmed if it seems a tad soft when you first take it out of the pan.

Keep a close eye, and when you see it turning a lovely shade of golden brown-red, that’s your cue to remove it. Let it rest for a bit on a paper towel to drain any excess oil and allow it to continue crisping up.

Cooking the Sauce

This bright, luscious sauce is the perfect counterpart to the crispy prosciutto and tender asparagus. While it has several components, the steps flow seamlessly together.

Begin by melting a few tablespoons of butter in a skillet over medium heat. With the butter melted, add the minced shallot and garlic. Cook for about 2 minutes, stirring frequently, until the aromatics are fragrant and softened. The shallot should start to become translucent.

Next, deglaze the pan with a bit of white wine, lemon juice, and zest. Scrape up any browned bits from the bottom – this is where great flavor lies. Especially anything left from when we crisped up the prosciutto. Let the liquids simmer and reduce.

Once the wine has nearly evaporated, sprinkle in the flour and whisk continuously to form a smooth roux (I always love an excuse to use the site’s namesake in a recipe). This thickening agent will help create a velvety smooth sauce.

Slowly stream in the warm chicken stock while whisking vigorously to prevent lumps. The liquid will quickly thicken into a creamy sauce. Let the sauce gently simmer for 5-7 minutes, whisking regularly, until thickened to your desired consistency. During this time, the sauce will take on a beautiful glossy shine.

Combining the Ingredients

Now, it’s time to bring everything together. Our five main parts will come together to make a delicious tangy asparagus pasta. At this point, we should have the cooked pasta, sauteed asparagus, crispy prosciutto, grated parm, and the lemony sauce ready to go.

Tossing the Pasta with Asparagus and Sauce

Add the cooked, drained pasta and sauteed asparagus to a large serving bowl. Make sure there’s enough room in the bowl for everything. Top the sauteed asparagus pasta by pouring over the finished lemon sauce.

Gently mix together the pasta, asparagus, and sauce. You’ll want to try to evenly coat all of the pasta and asparagus. And make sure that the asparagus is distributed well throughout the pasta. It’s a simple step, but a crucial one. It’s during this tossing process that the flavors start to meld and the foundation of our dish is built.

There you have it, a sauteed asparagus pasta ready to go. But before we finish we have a bit more flavor to add to the mix.

Adding Crispy Prosciutto and Parmesan

Now, remember that crispy prosciutto we set aside earlier? Well, it’s time to bring it back into play.

Crumble the crispy prosciutto gently over our spring lemon pasta mix. It’s now time to add an extra sprinkle of comfort: parmesan cheese.

Let’s make sure each bite has a hint of that salty goodness. You’re spreading little pockets of flavor with every piece you add. Stir the prosciutto and parmesan into the pasta so it’s well-mixed. It’s a harmony of textures – the softness of the pasta, the crunch of the asparagus, and now, the crispness of the prosciutto.

Save a little bit of both the prosciutto and parmesan to use while topping the plated dishes. It makes for a nice final touch to add a bit on top.

Plating and Pairing our Tangy Asparagus Pasta

Time to dive into plating and garnishing!

Garnishing isn’t just about making dishes look pretty. It’s also about enhancing flavors and creating a complete sensory experience. You may want to reserve some of the prosciutto and parmesan to use as a final topping for each portion. Since they’re already part of the dish, they make great options for finishing off the pasta.

Another one of my favorite garnishes is fresh herbs. The likes of basil, parsley, or mint can add a level of sophistication and aroma to your dish. Citrus is another excellent option. A well-placed lemon wedge or a twirl of lemon peel can brighten up a dish and provide a subtle flavor kick.

Remember, garnishing is your chance to show off your creativity and personal style. So, don’t be afraid to experiment and have a little fun with it.

What to Serve with Asparagus Pasta?

After we’ve spiced our meals to perfection, we get to the exciting part – serving. Now, I’ve got some serving suggestions that’ll make your meals a hit at any gathering. I’m a big believer in variety.

Try pairing it with a crusty loaf of bread or some homemade dinner rolls. Or add on a soup or salad to keep the meal light – like this simple and refreshing salad or a lemon orzo soup. And you can also add on more fresh veggies with sides like this garlic and basil snow peas recipe.

Consider the time of year. If you are truly taking advantage of this seasonal asparagus pasta then try to pair it with some spring-inspired flavors.

There you have it! It’s a pure joy preparing this sauteed asparagus pasta dish, packed with the freshness of asparagus and the crunch of prosciutto. It’s surprising how simple ingredients can come together to make something so heavenly.

How did yours turn out?

I’d love to hear when you try out this tangy asparagus pasta! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Asparagus Pasta Tossed with Crispy Prosciutto

Recipe by Marc PetersonCourse: Entree, Main, PastaDifficulty: Intermediate

Servings

8

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

This spring sauteed asparagus pasta recipe combines noodles with a tangy lemon sauce, finished with crispy prosciutto for the ultimate indulgence.

Ingredients

• 1 large lemon

• 1 pound asparagus

• 1 shallot

• 3 large cloves garlic

• 16 ounces dry pasta

• 3 ounces thinly sliced prosciutto

• 4 tablespoons salted butter, divided

• 1/2 cup white wine

• 2 cups chicken stock

• 4 tablespoons all-purpose flour

• 1/2 teaspoon kosher salt

• 1/4 teaspoon ground black pepper

• 1/2 cup shredded parmesan

Directions

• Thoroughly wash the lemon then zest it, avoiding the bitter white pith, and juice it
• Wash the asparagus, trim off the woody ends, and then slice into bite-sized pieces 1 to 2 inches long
• Finely chop the shallot and mince the garlic
• Cook the pasta according to the package directions until it reaches the desired level of tenderness then drain and set aside
• While preparing to cook the pasta, add the prosciutto slices in a single layer to a large frying pan over medium heat, and cook them until they become crispy and golden brown flipping partway through, about 4 minutes total (work in batches if necessary to keep a single layer in the pan)
• Once crispy, remove the prosciutto from the pan and set it aside on a paper towel-lined plate to cool then crumble or chop the prosciutto into bite-sized pieces for later use
• In the same pan, melt 1 tablespoon of butter then add the sliced asparagus and cook for 3-4 minutes until they become tender yet still slightly crisp – remove the asparagus from the pan and set it aside for later
• In the skillet, melt the remaining 3 tablespoons of butter over medium heat then add the shallots and garlic, sautéing them about 2 minutes until soft and fragrant
• Deglaze the skillet by adding white wine, lemon juice, and lemon zest, scraping up any browned bits from the bottom of the pan and simmering until reduced to about 1/3 volume – about 8 to 10 minutes
• Sprinkle the flour into the pan stirring constantly to create a roux then cook the roux for 2-3 minutes until it becomes golden brown and develops a nutty aroma
• Slowly whisk in the chicken stock, bring it to a low boil, then reduce to a simmer while stirring until it reaches the desired thickness – about 10 minutes
• Add the cooked pasta and asparagus to a large serving bowl then top it with the lemon sauce and mix evenly
• Top the pasta with the crumbled prosciutto and shredded parmesan then gently toss together until evenly combined
• Serve immediately, garnished with additional lemon zest, parmesan, or crispy prosciutto

Notes

• Adding some peas into this pasta sounds like a great idea. Let me know if you try this.

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The post Heavenly Asparagus Pasta Tossed with Crispy Prosciutto appeared first on Do You Roux?.

Holidays, relationships, family, and traditions. When we were first married, I learned some of my wife’s family holiday traditions just as she learned some of mine. And one of her family’s biggest Christmas traditions was a huge family dinner featuring their lasagna recipe.

Though I’d had lasagna before, to me it was just another meal. But for her, it is a symbol of family and traditions. And so it became an important meal to learn how to make properly.

Many times my wife and I will work together in a tag team to make this recipe.

I will start off boiling the water, browning the beef, and seasoning the sauce. Then when it is all prepped, my wife will then start assembling the lasagna layer by layer. Together we throw it in the oven, make a few sides, and enjoy a family meal.

Simple Lasagna Recipe

Lasagna is all about the layers. Meat in a tomato sauce, noodles, and cheese. Lots and lots of cheese.

It starts with cooking the meat and doctoring up the tomato sauce. Adding in some garlic, onion, and herbs really helps up the sauce game.

Cook the noodles while the meat is browning and make sure all your mozzarella and parmesan are shredded and ready to go. Then it is a matter of layering and baking.

The number of layers you get may depend on how deep your pan is, but most 9 x 13 pans should fully fit this recipe. I recommend having a kind of assembly area set up with your pan in the center and all of the layer ingredients nearby. Then just stack up all the layers basically until your ingredients are gone.

Once you’ve layered and baked it right, you’ll have a dish oozing with cheesy flavor and packed with perfectly seasoned sauce.

Bread and Other Accompaniments

Maybe more than any other food, my wife loves bread. So I guess it just makes sense that this lasagna recipe goes perfectly with bread of all varieties. The bread is great to mop up the leftover red sauce as you eat the lasagna. Because you don’t want any of that to go to waste.

Pair this with any kind of bread – dinner rolls, garlic knots, garlic bread, cheesy bread, focaccia, ciabatta, sourdough…

But bread is not the only pairing for lasagna. For other side dishes, try any of the following:

• Roasted Asparagus
• Caesar Salad
• Garlic Butter Sauteed Green Beans
• Simple Side Salad

So bring your favorite bread and side to join in with this delicious oven dish.

How did yours turn out?

I’d love to hear when you try out this lasagna recipe! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Rodda Family Christmas Three-Cheese Lasagna

Recipe by Marc PetersonCourse: DinnerDifficulty: Intermediate

Servings

10

servings

Prep time

30

minutes

Cooking time

1

hour 

Total time

1

hour 

30

minutes

Family favorite three-cheese lasagna recipe with a deliciously flavored meat sauce, tons of gooey cheese, and a perfectly browned top

Ingredients

• 1 package lasagna noodles (16 oz)

• 3 pounds ground beef

• 3 cloves garlic, minced

• 1 small yellow onion, diced

• 2 teaspoons dried oregano

• 2 teaspoons dried basil

• 2 teaspoons dried thyme

• 1 tablespoon minced fresh parsley

• 4 cups prepared tomato sauce

• 3 cups cottage cheese

• 3 cups shredded mozzarella

• 1/2 cup shredded parmesan

• 9 oz fresh mozzarella

Directions

• Preheat oven to 350°F (175°C)
• Set a large pot of salted water over high heat, bring it to a boil, add in the lasagna noodles, and cook until al dente according to package directions
• While the water is heating, brown the beef in a large skillet over medium heat
• Drain the fat from the beef after it has fully browned
• Add the garlic, onion, oregano, basil, thyme, and parsley to the beef and cook for 3 to 5 minutes while stirring
• Pour the tomato sauce over the beef, stir to combine, and let simmer for 5 to 10 minutes, stirring occasionally
• Get a 9″ x 13″ baking pan and gather together the cooked noodles, beef in red sauce, and various cheeses to begin assembly
• Spread about 1/2 cup of meat and sauce into the bottom of the pan
• Place down noodles in an even layer to cover the meat sauce
• On top of the noodles, evenly spread about 1 and 1/2 to 2 cups of the meat in red sauce
• On top of the meat sauce, evenly spread about 1 cup shredded mozzarella, 1 cup cottage cheese, and 1 tablespoon parmesan
• Repeat steps 8 through 10 two more times for a total of three layers of each ingredient
• Add one more layer of noodles on top of the cheese, spread the remaining meat sauce over the noodles, and then cover it with an even layer of fresh mozzarella and 1/4 cup parmesan cheese
• Place it in the oven to bake for 35 to 40 minutes until the cheese on top is fully melted and bubble
• For slight browning on top when it has finished baking, switch your oven to broil and let the lasagna broil for about 3 minutes until the cheese on top is nicely browned – watch it carefully to avoid burning
• Let the lasagna cool for about 10 minutes before cutting and serving

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The post Rodda Family Christmas Three-Cheese Lasagna Recipe appeared first on Do You Roux?.

Fry it in oil and it will taste good. Add in a flavorful breadcrumb coating and it will taste even better. Accompany it with a sauce and you’ve got a perfect appetizer. Savor this crispy, crunchy fried cheese ravioli by ticking all three boxes.

Let me recover from the food coma I am in from eating these before I continue. Just look at the picture below for a moment and I’ll get back to you.

Okay, I think I can soldier on now.

Make this recipe for pillowy, golden-brown, cheesy perfection in a bite. It is a delicious appetizer, can be a great crowd-pleaser, and can be made in large batches for all your guests.

Dredging and Frying

Dredging can mean pulling up fish, dirt, or silt from waterways. But we will not be doing that today. Maybe some other time.

For our cooking purposes, it refers to coating with flour. And from there we will coat in egg and dunk it in a breadcrumb mixture. This helps create a solid breading that really sticks to whatever you are cooking – the ravioli in our case.

My fried shrimp burrito and gorgonzola pear salad with breaded chicken recipes also use a similar dredging process for frying the main protein.

To do this, you’ll have to set up a dredging station. And by that, I just mean setting out some shallow bowls to help take the ravioli from one step to the next until they are coated.

I typically have one plate that they start on, a shallow bowl for flour, a bowl for whisked eggs, a bowl for the breadcrumb mixture, and a plate for the coated ravioli.

Then you can easily dunk the pasta from one bowl into another without a whole lot of mess.

I recommend working in sort of mini-batches by coating 4 to 5 pieces at a time in each bowl. I like to let them sit in the egg bowl for a few seconds so that it soaks a little bit more than just a short dip. If not left in longer, the flour will sometimes create a barrier and the egg will just slide off instead of coating the pasta.

Once it is fully coated, get to frying them up. But be careful of oil splatters!

Fried Cheese Ravioli Appetizer

This recipe is sped up using refrigerated ravioli and jarred marinara sauce. You could always make your own from scratch and bump this recipe to the next level. If you want to make homemade marinara, I recommend this pizza sauce recipe from Serious Eats.

But I will typically use Rao’s jarred marinara that I keep in stock in my pantry, typically from Costco. And then find whatever ravioli seems good from the refrigerated pasta section.

Note that if you want to venture out from the norm, you can experiment with different types of ravioli.

I’ll admit that when I made this batch of fried cheese ravioli, I also snuck in some spinach and cheese ravioli to see how they fared.

And they were quite delicious as well. So feel free to see what flavors of ravioli you prefer.

Fried Cheese Ravioli with Marinara

Recipe by Marc PetersonCourse: AppetizersDifficulty: Intermediate

Servings

10

servings

Prep time

45

minutes

Cooking time

20

minutes

Total time

1

hour 

5

minutes

Try these fried cheese ravioli for pillowy, golden-brown, cheesy perfection in a bite, and savor this crispy, crunchy pasta dipped in marinara

Ingredients

• 1 cup flour

• 2 large eggs

• 1 cup breadcrumbs

• 1 tablespoon dried basil

• 1/2 tablespoon dried oregano

• 1/2 tablespoon dried thyme

• 1/4 cup plus 1 tablespoon grated parmesan cheese, divided

• 2 tablespoons fresh minced parsley, divided

• 24 ounces refrigerated cheese ravioli

• Vegetable oil for frying

• 1 cup marinara sauce

Directions

• Create a dredging station: put the flour in the first shallow bowl, whisk the eggs together in a second shallow bowl, then in a third bowl stir together the breadcrumbs, basil, oregano, thyme, 1/4 cup parmesan, and 1 tablespoon parsley
• In batches of 3 to 5 pieces, complete steps 3 through 5 until all ravioli has been breaded
• Dip the ravioli into the flour and then dust it off so that it is just barely coated with no large pockets of flour stuck to the pasta
• Next, dip the flour-coated ravioli into the egg mixture and make sure that all of the pasta has been coated, let the excess egg drip off when removing the pasta for the next step
• Now place the egg-coated ravioli into the bowl with the breadcrumb mixture and fully coat each piece with breadcrumbs
• Once all ravioli is coated, pour vegetable oil in a large deep skillet or shallow pot so that it reaches 1 and 1/2″ up the side and heat it on medium-high
• When the oil is hot, add the coated ravioli in batches to the oil and fry for about 5 minutes until golden brown, flipping the ravioli halfway through
• Remove golden-brown ravioli from the oil and place it on a paper-towel covered plate
• When all ravioli are cooked, spread them out on a platter, sprinkle with remaining parmesan and parsley, and add the marinara sauce to a bowl in the center for dipping

Notes

• If using fresh herbs instead of dried, use half the amount listed

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The post Crispy Fried Cheese Ravioli with Marinara appeared first on Do You Roux?.

About a month and a half ago, we had a very disappointingly meager harvest from our potato plants. After cleaning them up, I stored the potatoes we dug up in our pantry to wait on a recipe that felt right. And partly to hide them out of gardening shame. It was finally time to pull them out to make this parmesan rosemary potato soup recipe.

There were so few potatoes from our harvest that I had to buy some to supplement.

But at least some of our more unique and colorful blue potatoes helped give a bit more variety to my photos.

This is a pretty simple recipe that mostly boils together in the pot. A savory, creamy, flavorful potato soup recipe, this one is thinner than my ham and dill potato cream cheese soup. It also has fewer steps and ingredients.

So get ready to boil up some potatoes into creamy deliciousness.

Steps to Make Soup

Start off the soup by simmering garlic, shallot, and rosemary in melted butter. It will make your whole kitchen smell delicious. And it is really the best way to start any recipe.

Pour in the potatoes, bay leaf, and chicken stock. Stir things together and turn up the heat to get it all boiling.

Let it boil until the potatoes are perfectly cooked through. Turn the heat down to a simmer and let it cool down a bit. We don’t want the soup to be too hot when adding all of the dairy ingredients.

Stir in the milk, cream, cheese, salt, and pepper. Let this all come to a simmer while stirring occasionally. Then taste it to make sure it does indeed taste divine.

If everything went according to plan, you’ll have a nice hearty soup. Just sprinkle the top with a bit of rosemary and parmesan cheese once you have served it in bowls.

Variations On This Soup Recipe

This recipe on its own will make a wonderful soup that should definitely be paired with a buttery dinner roll for dipping. However, that isn’t to say that it is beyond modification. I love experimenting in the kitchen.

The most obvious thing to change or add to is the vegetable of choice. Potatoes. Try this with any variety – russett, gold, red, blue. I used a mix of red, gold, and blue for my dish.

Or substitute some sweet potatoes or another hearty root vegetable like carrots or parsnips. Adding some chopped broccoli can truly transform this dish into a closer cousin of broccoli cheddar soup. And finally, you can try adding some meat to the dish – especially some bacon…

You also have the option to turn this into a bit of a thicker soup. If you want something a bit heartier or if it is colder out and you really want a nice thick soup, you can make a roux.

After simmering the garlic, shallot, and rosemary in butter, whisk in some flour, and let it cook for a few minutes until lightly golden. Use up to 1/4 cup of flour to help thicken the soup.

Any way you make it, you’ll end up with a savory soup made for sipping in colder weather.

Rosemary Potato Soup

Recipe by Marc PetersonCourse: SoupsDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

Creamy potato soup recipe combines with flavorful rosemary and parmesan for a hearty and savory dish to warm up cold nights

Ingredients

• 1 and 1/2 pounds potatoes

• 1 large shallot

• 3 cloves garlic

• 1 and 1/2 tablespoons minced rosemary, divided

• 4 tbsp butter

• 8 cups chicken stock

• 1 bay leaf

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 1 cup milk

• 1 cup heavy cream

• 1/2 cup grated parmesan cheese

Directions

• Peel and chop the potatoes into about half-inch pieces
• Chop the shallot and mince the garlic and rosemary
• Melt the butter in a large pot, then add the shallot, garlic, and 1 tablespoon of rosemary to simmer for 2 to 3 minutes until the shallot is mostly translucent
• Add the potatoes, chicken stock, bay leaf, salt, and pepper into the pot and turn the heat up to high
• Bring the soup to a boil, stirring occasionally, and cook for 10 to 15 minutes until the potatoes are still a little under-done but just about done
• Turn the heat down to low and let the soup cool slightly for 3 to 5 minutes
• Stir in the milk, cream, and parmesan and let the soup come to a simmer
• Simmer for about 10 minutes until the soup has thickened slightly, stirring the bottom so nothing burns
• Serve the soup and top with sprinkles of minced rosemary and grated parmesan cheese

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The post Parmesan Rosemary Potato Soup Recipe appeared first on Do You Roux?.

The aroma of fresh basil is simply divine. Fresh, fragrant, and peppery it lends a whole wallop of flavor when used in a pesto. This basil pesto recipe gives the perfect ratio of ingredients to make a creamy, nutty sauce that is flavorful and useful in a huge range of other recipes.

The word pesto originally coming from the Italian verb meaning ‘to pound’ or ‘to crush’. This refers to the original method of making pesto, using a mortar and pestle to crush things together. Basically, you need to break open the basil to release the full flavor of the herb. Then get it to combine with the nuts, garlic, and oil to make a smooth sauce.

I love pairing this pesto with some fresh pasta and shrimp. Just cook the shrimp with a little olive oil and two spoonfuls of the pesto and use that to top the pasta. Then mix the entire thing with more pesto for full herb flavor.

Use this basil pesto recipe to make one of the most popular dishes on this site – the pesto pizza pasta salad. I think a lot of its popularity comes from the alliteration in the name. But I also like to think it is because of how delicious the recipe is. And it uses pesto as a base. So read on for the recipe.

Simple Steps for Basil Pesto

The easiest way to make this basil pesto recipe is to use a food processor or blender. You can go all traditional and use a mortar and pestle if you’d like. But that just seems like too much effort for little reward. A pestle-made pesto will be chunkier than the super-smooth results from a food processor. A food processor is better simply because it is usually a much shallower bowl and you can get the pesto out easier. This isn’t a runny sauce, so it won’t pour out of the blender well.

With the food processor, you mostly just have to toss things in and pulse it until smooth. Just break it up into a few separate pulses to make it the best it can be. You honestly could probably toss it all into the food processor at the same time and give it a whirl. But it is better to at least add the olive oil later as a sort of emulsion while the processor is running.

The first pulse includes basil, pine nuts, and garlic together in the blender or food processor. Then add the parmesan cheese, salt, and pepper and blitz it again. This gives the base of the sauce and includes everything but the olive oil. You’ll get the best consistency out of your pesto by adding the olive oil in a drizzle while running the machine. Just slowly pour it in through the opening in the top.

There you have it, pesto ready to go.

Variations on the Basil Pesto Recipe

The greens don’t necessarily have to be basil, or 100% basil. Add some spinach into the mix, use some arugula, or toss in parsley. Technically any greens would really work in a pesto. But you have to consider the flavor that it will add. Go crazy and try a beet green or mint pesto.

Same thing goes for pine nuts. Especially since pine nuts can be quite pricey (though buying a bulk bag from Amazon or Costco helps out). Walnuts or almonds are most commonly substituted for pine nuts. The nuts don’t seem to make quite as big a difference as the greens in the final flavor of the dish. But, roasting the nuts can give a whole different depth to the final pesto.

Add some lemon juice to the mix at the same time as the parmesan cheese for a little acidic flavor and as a kind of preservative for the bright green color. I’ve had a few batches of homemade pesto quickly turn brown. So another way to preserve that color is to blanch the basil.

Prep a large bowl with ice water. Start boiling a pot of water. Put all the basil or greens you are using into a metal sieve or colander. Dunk the colander into the hot water for about 15 seconds so that all the basil is covered. Immediately remove the basil from the hot water and dunk it into the ice water so that it stops cooking. Then drain and dry the basil and use as directed in the recipe.

What to Pair with Pesto

The first and most obvious pairing for pesto is pasta. It is a match made in heaven. The pesto will cling to the pasta and flavor every nook and cranny. You can even try your hand at making homemade pasta. The fresh, delicate texture of homemade pasta works well with this bright, peppery sauce. Tortellini, gnocchi, elbows, Combine the prepared pesto with a bit of milk, cream, and/or half and half in a saucepan over medium heat to make a pesto cream sauce to toss over pasta.

Pesto also goes great as a spread when making sandwiches. On grilled cheese, a pesto chicken sandwich, or a steak sandwich. Even just spreading it out on some toast. Try splitting a loaf of french bread, spreading some pesto on it, topping it with cheese, and popping it under the broiler for about 5 minutes.

And you can’t forget about pizza. Use pesto as a pizza sauce and top it with your favorite toppings. Pine nuts, chicken, mozzarella, parmesan. Mmmm.

This basil pesto recipe can be used in countless dishes. Store it in the fridge, freeze it, or (most likely) use it immediately after preparing it.

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How to Make Basil Pine Nut Pesto

Recipe by Marc PetersonCourse: SauceDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking timeminutes

Total time

10

minutes

Fresh, fragrant, and peppery basil lends a wallop of flavor in this basil pesto recipe with the perfect ratio to make a creamy, nutty sauce

Ingredients

• 2 cups basil, packed

• 4 cloves garlic

• 3/4 cup pine nuts

• 1/2 cup grated parmesan

• 1/2 tsp salt

• 1/4 tsp pepper

• 1/2 cup extra virgin olive oil

Directions

• Put the basil, garlic, and pine nuts in the food processor or blender and pulse on high until smooth, 1 to 2 minutes
• Add the parmesan cheese, salt, and pepper and pulse until combined, 1 minute
• Start pulsing the blender and slowly pour in the olive oil until the pesto is smooth
• Scoop the pesto out of the food processor and use immediately or store in an airtight container in the fridge or freezer

Notes

• Pesto can be stored in the fridge for up to a week or the freezer for up to a month
• If storing the pesto for later use, pour olive oil over the top of the pesto to help keep it fresh

The post How to Make Basil Pine Nut Pesto appeared first on Do You Roux?.

I may or may not have originally set out to make a pilaf. My original inspiration was this Rice-A-Roni copycat recipe. And then it didn’t go exactly as planned and I turned it into a wild rice soup recipe. I initially added too much liquid into the pot to cook the rice. But don’t hold it against the recipe I linked if you want to try it. I was not following it exactly as I was trying to make my own thing. When I realized I’d added too much and wouldn’t be able to cook the excess off without turning the rice to mush, I decided to pivot.

And it really worked out better than I could have imagined. Especially since my wife really likes wild rice soup. She typically prefers chicken and wild rice soup, but I didn’t have any chicken on hand at the time. I know, poor pantry planning. But more on the chicken later. Plus, it gave us a good meatless Monday meal.

That is one of the reasons that I love cooking so much. It isn’t an exact science. You can easily adapt, modify, or change most things during the process. I don’t get it right every time, and I definitely don’t get it right the first time a whole lot. But you learn.

Just recognize that most dishes are not too late to salvage with the right know-how.

General Wild Rice Soup Recipe

The basic steps for this soup are sautéing the shallot and garlic in butter, then adding carrots and celery while stirring for a few minutes. Add in the rice and let cook for a few more minutes and then cover it with chicken stock and a few herbs. Let it cook covered, then uncovered, and then stir in some cream and parmesan when the rice is almost finished cooking. That’s it.

It takes a little bit longer in practice, but a lot of the cooking time takes little actual effort. While the lid is on you don’t even have to stir at all. It just takes some time to slowly simmer and let the rice and chicken stock do their thing.

The key is to cook the rice through without over-cooking to where the rice is mushy. It’s just an uncomfortable texture to be eating mushy rice or rice that is still a bit too hard and crunches when you bite down. It is a balancing effort. But luckily there is a decently wide window of time where the rice will be cooked to perfection.

Making it Your Own

For a good wild rice soup recipe, you need to start it off with some quality rice. I wholeheartedly endorse the Lundberg wild rice blend but recognize that you may have a different wild rice mix you prefer. I will note that I prefer a blend of wild rice with other rice. The one I linked has wild, brown, red, and black rice varieties. This helps round out the profile of the dish and makes it less one-note.

One of the other most important ingredients is the chicken stock. You can make your own homemade chicken stock, but it isn’t necessary for this meal. I think enough other ingredients are added so that you aren’t having just straight broth where that homemade flavor would add so much more – like chicken noodle soup.

Now, like I usually say, this recipe is not written in stone. It is up for adaptation based on your needs. As I said before, you could easily add chicken to the soup. Have one to two cups of shredded or cubed cooked chicken ready to add along with the cream and parmesan toward the end of cooking. The same can be done with sauteed sliced mushrooms for another twist on the recipe.

If you don’t happen to have a shallot on hand, then it can easily be replaced with about half a cup of finely chopped onion. And if you are looking to punch up the flavor of the chicken stock, add 1/2 teaspoon of roasted garlic Better than Bouillon to the pan along with the stock and herbs.

Speaking of herbs, you can swap some out or add more in. Or you could change from carrots and celery to a mix of other vegetables as a base. Let me know how you mix things up with this wild rice soup in the comments.

Creamy Parmesan Wild Rice Soup

Recipe by Marc PetersonCourse: SoupsDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

1

hour 

20

minutes

Total time

1

hour 

30

minutes

Creamy wild rice soup with deep flavor and notes of garlic, parmesan, and thyme

Ingredients

• 2 cloves garlic

• 1 large shallot

• 1 large carrot

• 2 stalks of celery

• 4 tablespoons butter

• 1 and 1/2 cups wild rice blend

• 6 cups chicken stock

• 1/2 teaspoon dried sage

• 1/2 tablespoon fresh thyme leaves

• 1/2 cup heavy whipping cream

• 1 and 1/2 cups parmesan cheese

• 2 tablespoons chopped parsley

Directions

• Mince the garlic and finely chop the shallot, carrot, and celery
• Melt the butter in a large pan over medium heat
• Add the garlic and shallot to the pan and sauté for 3 to 5 minutes until shallot begins to turn translucent
• Stir the carrot and celery into the pan and cook for 5 minutes
• Pour the rice into the pan, stir to coat it in butter, and cook for 5 minutes while stirring
• Add the chicken stock, sage, and thyme to the pan, turn the heat to medium-high, and bring it to a boil
• Turn the heat to low, cover the pan with a lid, and simmer for 35 minutes
• Remove the lid and cook for 15 more minutes, stirring occasionally
• Stir in the cream and parmesan and cook for about 15 more minutes, until the rice is tender but not mushy
• Serve the soup in bowls and sprinkle with parsley to garnish

The post Creamy Parmesan Wild Rice Soup Recipe appeared first on Do You Roux?.

Get ready for some stirring. The real trick for how to make risotto is all about constantly stirring things around. As long as you have the time to dedicate to standing in front of the stove with little distraction, it is a simple recipe. So get out a nice stirring spoon or spatula and try your hand at risotto.

For a more hands-off rice recipe, take a look at my rice cooker Mexican rice.

The simplest of risottos are just stock and rice. For this recipe, I embellish a bit more than that, but not by much. With just seven total ingredients, you wouldn’t expect the dish to have such a good flavor profile. But many times simpler is better.

It is worth it to make your own homemade chicken stock for this recipe. A homemade broth will have so much more flavor than a generic boxed one. Don’t get me wrong, I love using store-bought stock. But when it is such an important part of the dish, it does take it to the next level to make your own.

All About That Rice

The type of rice used to make risotto is very important. Use high-starch short-grain rice to get the right texture. The two recommended varieties are Carnaroli and Arborio rice. Both are high-starch varieties. The more common long-grain rice varieties won’t make a risotto.

It all has to do with how risotto is made. The rice cooks in the broth and releases starch. This thickens the stock and turns into a creamy sauce that, combined with the now cooked rice, becomes risotto.

To make risotto, heat olive oil in a pan and sauté a shallot (Step #1). Use onion as a substitute for shallot if needed. Then add in the rice, stir to coat, and cook for a couple of minutes (Step #2). However, make sure not to let the rice brown. Add a cup of hot chicken stock to the rice and stir (Step #3). Continue stirring and stirring so that nothing sticks to the bottom. When the rice has absorbed nearly all of the broth, add another cup and stir again.

Repeat the process of adding stock and stirring until the rice comes to the right texture (Step #4). The texture of a good risotto should be just a little past an al dente pasta. There will be a bit of bite to the rice still – you don’t want to cook it into a pile of mush that could be slurped up a straw. After it is cooked, turn the heat off and stir in the parmesan cheese (Step #5).

Ladle a bit more stock into the risotto and give it a good stir if it gets too thick after adding the parmesan. Now you have a finished risotto (Step #6). Make sure to plate it and serve while warm so it doesn’t lose steam and over-thicken.

Optional Risotto Ingredients

This basic risotto recipe is delicious itself as a side dish. But it can easily be transformed with other proteins, herbs, and spices to become something else. It is a great template from which you can experiment to find something that you truly love.

For proteins, add cooked shrimp, grilled chicken, or sautéed mushrooms after you have stirred in the parmesan cheese. Other flavors can be added to the mix. Saffron is a common addition for its color and signature flavor – this is called risotto alla milanese. Various wines can also be used in the cooking process. Use about 1/2 cup and replace the white wine vinegar that starts off the rice cooking process.

Note that you will want to have proteins and vegetables cooked prior to adding to the risotto. In most cases, it doesn’t make sense to try and cook them within the risotto itself. Most spices and dried herbs would be added towards the start of the cooking process to release flavors while it simmers. Fresh herbs would be introduced with the parmesan cheese, or as a topping while plating.

I have seen some online recipes for ‘sweet risottos’ but those really fall under the rice pudding category in my opinion. Rice puddings are similar in that you cook starchy rice in a liquid (typically milk) but they are sweet.

However you flavor it, risotto provides the perfect creamy texture as a side dish and is an excellent canvas for your creativity.

How to Make Risotto

Recipe by Marc PetersonCourse: Entrees, SidesDifficulty: Moderate

Servings

6

servings

Prep time

5

minutes

Cooking time

55

minutes

Total time

1

hour 

Let’s make risotto – a traditional Italian method of cooking rice in chicken stock to create deep flavor from simple ingredients

Ingredients

• 6 to 8 cups chicken stock

• 4 tablespoons olive oil

• 1/3 cup chopped shallot

• 2 cups Arborio rice

• 1/4 cup white wine vinegar

• 3/4 cup shredded parmesan cheese

• 1/4 teaspoon salt

Directions

• Heat the chicken stock in a large saucepan over medium-low heat
• In a separate frying pan with deep sides, heat the olive oil on medium heat
• Add the shallot, stir it into the oil, and let it cook while stirring for a few minutes until it starts to become translucent
• Pour the rice into the pan, stir to coat it in the oil, and cook for two minutes while stirring – do not let the rice brown
• Add the white wine vinegar to the rice and cook while stirring until the liquid is almost gone
• Stir one cup of the hot chicken stock from the saucepan into the rice
• Continue stirring constantly until nearly all of the liquid is gone
• Repeat steps 6-7 with the remaining chicken stock until the rice is cooked through to the right texture – a little past al dente, not mushy
• Remove the rice from the heat, add the parmesan cheese and salt, and stir to combine
• The finished risotto should still flow a bit if stirred around and not hold its shape, if it doesn’t flow, then add a ladle or two of chicken stock and stir to combine until it is the right consistency

Notes

• If you run out of stock and the rice is still not done, then water can be used to take it to the right texture without affecting the flavor much

The post How to Make Risotto on Your First Try appeared first on Do You Roux?.

Caesar salads are a million times better than house salads in almost every case. Roman Cucina in Dallas is the only exception I’ve found. But this recipe is inspired by all the other cases where a house salad simply won’t do. So try your hand at this chicken Caesar salad dressing recipe for that added homemade touch.

This salad can either be on the side or be the main dish. Served without protein and in smaller portions, it makes a great side salad with nice acidity and flavor. Add protein for a main dish meal. My go-to protein for this dish is chicken. It pairs well with the Caesar dressing, cooks up quickly, and makes for a delicious meal. Add some cheesy garlic bread on the side to round it all out.

As far as salads go, the toppings are fairly tame. Just some croutons, parmesan cheese, and chicken. Most of the heavy lifting is with the recipe for the dressing itself. But that is what gives Caesar its depth of flavor.

Emulsion Facts

Most salad dressings are emulsions of some kind. The basic definition of an emulsion is one liquid suspended within another. The key is that the two liquids don’t truly mix with each other and become one. That is why you end up having to shake up your dressing if it has been sitting in the fridge and has had time to separate. Though there are also some emulsions that are stable and won’t separate – like mayonnaise.

Oil and vinegar are the two common liquids used to make any variety of vinaigrettes. Oil is slowly whisked into vinegar along with other ingredients for flavor and stabilization. There’s a fair amount of science behind it. But you don’t need to know all of those details to experiment in the kitchen. To give a vinaigrette a try, look at my gorgonzola pear salad recipe.

For the Caesar salad dressing recipe, egg yolks, lemon juice, and mustard are the main liquids paired with a combination of olive and canola oils to make the emulsion. Instead of slowly drizzling oil while whisking, this recipe calls for using a blender or food processor to get a smooth, creamy consistency and a good emulsion. It certainly can be done by hand but would be a bit more difficult. In that case, you would want to chop together the anchovy and garlic, whisk everything together except the oil, and then add the oil while whisking.

Making the Caesar Salad Dressing

Yes, this recipe uses anchovies. Most Caesar salad dressings do. Though there are likely some that imitate it without the anchovies. I had not used anchovies at all before this recipe. So it was a new experience buying the little can of oil-packed fillets, taking it home, and opening it up. I expected a powerful fishy smell. But for me it was actually fairly neutral. I added them in with everything else and it came together in a delicious dressing.

For washing and drying the greens for this salad, I highly recommend getting a good salad spinner. The spinning action really helps get the moisture off of the lettuce after washing. This leaves you with perfectly crisp greens that will not have the dressing diluted by water sitting on the leaves.

When marinating the chicken, I recommend letting it rest in the fridge for at least 1 hour. And you can make the marinade and let it sit for up to 24 hours in advance. Beyond that, the meat will start to break down and lose its texture.

To really go all-out, you can make your own homemade croutons for this salad. I did not end up doing that this time around and just went with a store-bought option. Essentially the process is to cut up some bread, flavor it, and bake it.

But once the chicken, dressing, lettuce, cheese and croutons all come together, you have a delicious salad. Try making this yourself with the homemade dressing for a salad packed full of flavor.

Chicken Caesar Salad with Homemade Dressing

Recipe by Marc PetersonCourse: SaladsDifficulty: Moderate

Servings

6

servings

Prep time

35

minutes

Cooking time

20

minutes

Marinating Time

1

hour 

Total time

1

hour 

55

minutes

A classic chicken Caesar salad but with the touch of a homemade dressing that’s packed with flavor

Ingredients

• Chicken & Marinade

• 1 and 1/2 pounds chicken breast

• 1/4 cup olive oil

• 2 tablespoons Dijon mustard

• 1 teaspoon Worcestershire sauce

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1 tablespoon lemon juice

• Dressing & Salad

• 2 heads romaine lettuce

• 4 anchovy fillets

• 2 cloves garlic

• 1/2 tablespoon Dijon mustard

• 1/2 tablespoon Worcestershire sauce

• 2 large egg yolks

• 2 tablespoons lemon juice

• 3 tablespoons grated parmesan cheese

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1/4 cup olive oil

• 1/4 cup canola oil

• 1 cup croutons

• 1/4 cup parmesan cheese shavings

Directions

• Combine all of the ingredients listed under Chicken & Marinade in a large bowl or Ziploc bag, mix together thoroughly, and place it in the fridge to rest for at least an hour and up to 24 hours
• After the chicken has marinated, either grill it or cook it in a frying pan on medium heat for 15 to 20 minutes until it is cooked through and the juices run clear
• While the chicken is cooking, chop, rinse, and dry the lettuce
• Make the dressing by putting the anchovies, garlic, mustard, Worcestershire sauce, egg yolks, lemon juice, grated parmesan, salt, and pepper into a food processor or blender
• Blitz it together until smooth
• Once that mixture is smooth, turn on the food processor or blender and slowly drizzle the olive oil and the canola oil while it is running
• After all of the oil has been added and mixed into the dressing, turn off the machine and pour the dressing into a serving container
• Slice the cooked chicken into strips for topping the salad
• Assemble the salad with a base of lettuce, chicken, croutons, parmesan cheese shavings, and then top it with the homemade dressing
• Toss the salad together to evenly coat with dressing and then serve

The post Chicken Caesar Salad with Homemade Dressing Recipe appeared first on Do You Roux?.