I recently had the baked penne from Palomino, and it was a delicious grown-up version of mac and cheese. I’d love to serve it at home.
Bobbi Pruitt, Dallas
Palomino Restaurant’s Baked Penne with Tomato and Fresh Mozzarella
(makes 6 cups)
1/4 cup olive oil
3 teaspoons minced garlic 1 teaspoon dried, whole oregano
1 teaspoon dried, whole basil
2 cups white wine
3 cups pear tomatoes, crushed in puree
2 teaspoons kosher salt
2 teaspoons pepper
3 teaspoons sugar
1/2 cup fresh mozzarella, chopped in 1/2 inch strips
1/2 cup mozzarella, shredded
1/4 cup Parmesan cheese
1/2 cup seasoned bread crumbs
Pour olive oil in saucepot. Heat oil over medium heat until hot. Add garlic and spices; stir to distribute ingredients in oil. Stir and cook for 2 to 3 minutes to release flavors. Garlic should begin to turn golden but not brown. Deglaze pan with the white wine, and mix well. Raise heat to high and reduce by 80 percent. Add tomatoes, and simmer on low, stirring frequently. Add salt, pepper, and sugar to the sauce, and stir until sugar dissolves. Remove from heat.
Prepare pasta as per directions and/or personal preference. Once prepared,
add three-fourths of the tomato sauce and cheese mixture, and top pasta with the bread crumbs. Place in the oven until top is golden brown.
I recently took my parents out to Kitchen 1924, and my father won’t stop talking about the pork chop he had there. Can you get the recipe?
Adrienne Breed, Lakewood
Kitchen 1924’s Grilled Pimenton Pork Chop with Dijon Cream
(Serves 1)
Pork Chop
1 tablespoon canola oil
1 teaspoon lemon juice
1 teaspoon smoked mild paprika, also called pimenton*
1 pork chop (butcher cut, 3/4 lb., bone-in)
1 tablespoon salt
1 tablespoon pepper
Mix oil, lemon juice, and pimenton together. Hand-rub this mixture onto the pork chop, thoroughly coating all sides. Add salt and pepper just before grilling.
* Available at Central Market
Dijon Cream Sauce
4 cups of cream (reduced by half)
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
1 tablespoon white wine
salt
pepper
Reduce cream over medium heat in a pot four times the volume of the cream. Take care not to scorch the reduction. When reduced, add mustards and white wine. Season with salt and pepper to taste.
I’d like to make a nice summery drink to serve on the patio. Any ideas for a fun one?
Shelly Berger, Frisco
Fireside Pies’ White Peach Sangria
(Serves 2)
2/3 cup white wine
1/4 cup brandy
1/4 cup peach Schnapps
1/3 cup peach nectar
The wine does not have to be chilled. Add all of the ingredients in a pint glass with ice, and shake vigorously. Garnish with a lemon, lime, orange, and cherry.
