My "I Got Canned" Pancakes

Ok, ok, they aren't my pancakes. (Though you probably guessed that.) Sure, I made them, but the lovely Kickpleat at Everybody Likes Sandwiches provided the recipe. She only posted about them a few days ago, so I won't totally steal them. Click through to her site, you won't regret it.

These pancakes are delightful little things. I've really been into citrus zest lately... the luscious, clean scent and flavor really speaks to me. I know this is true for the rest of you, too, I think I just wasn't listening before. The pancakes are dainty and fresh, and just the thing to start me on the first day of the rest of my life. I topped them with a little butter and maple syrup, but then I had more un-topped, and I can't decide which way I like better. I'll def. have to make these again... ya know, for research.

I got canned, you ask? Sortof. I got the "you aren't a good fit with our firm" talk yesterday, and I have 30 days to find a new job. I knew I wasn't a good fit for the firm. Well, moreso, I knew the firm wasn't a good fit for me. At all. But this happening isn't an altogether bad thing. I've been miserable there for a long time, which has seeped into the other areas of my life (I've been totally disinterested in cooking and blogging, for one, and I LOVE both!!), so I feel free now. Liberated.

Check back in with me in 30 days, and we'll see if I feel the same way. :)

See the recipe...

Pasta with Ham, Pine Nuts and Rosemary Sauce

I'm not sure what happened. The clock ticked Autumn, and all we've had to eat since is pasta. Pasta pasta pasta. Sure, it would be one thing if it were actually cold outside... but since we're setting temperature records... I have no good excuse. What's nice about it is that I get to participate in Ruth's weekly Presto Pasta Night more often! Woowoo!

In this instance, I'm going to blame the Washington Post Food Section. I've started grabbing it on my way out of work (it would end up in the trash anyway), and I look through it on the ride home (but only when Dave drives!). I clipped out this recipe as soon as I got home. The photo won me over. That, and its non-tomato-based sauce. I've been smitten with those lately.

What double-won me over was the aroma. Between the orange zest, chopped rosemary and garlic, and sautéed pine nuts, my nose was in heaven. I really enjoyed the mix of scents, and for me, it really added to the dish. I know, I know, I should feel that way all the time... because smell has such a strong influence over our enjoyment of a meal... but this one really stood out.

This took little time to prepare (I used packaged, fresh pasta sheets). I zested, chopped, and cooked away.. and ta-daa, dinner. We ended up splitting the 4-serving pot of pasta... it was that tasty. While I loved the super-wide ribbons of pasta, they weren't Dave's favorite. I'm not sure this dish would have worked as well with a different cut, though. I'll have to explore more pappardelle recipes to see if I can win him over.

Any suggestions??

Pasta with Ham, Pine Nuts and Rosemary Sauce
c/o The Washington Post Food Section
http://projects.washingtonpost.com/recipes/2007/09/26/pasta-ham-pine-nut-and-rosemary-sauce/

8 to 10 ounces pappardelle pasta, preferably fresh
1 small orange
1 sprig rosemary
1 ½ medium cloves garlic
8 ounces smoked ham
¼ cup olive oil
½ cup pine nuts
Freshly ground black pepper

Bring a large pot of lightly salted water to a boil over high heat; cook the pappardelle according to package directions. If using fresh pasta, cook 3 to 4 minutes or until the pasta’s color has lightened and the noodles are slightly larger; be careful not to overcook.

Meanwhile, grate the orange zest from the orange (about 1 ½ teaspoons) and set aside; reserve the orange for another use. Finely chop the rosemary leaves (about 1 tablespoon total), mince the garlic (about 2 teaspoons total) and set aside; trim the ham of excess fat and cut the meat into ¼- to ½-inch dice. Set aside.

Heat 2 tablespoons of the oil in a large skillet over medium heat until it shimmers. Add the pine nuts and cook for about 4 minutes, stirring often, until they are fragrant and have picked up some golden color. Add the garlic, ham, orange zest and rosemary; cook for 6 to 8 minutes, stirring occasionally, until the mixture is fragrant and the ham has darkened in color. Season with pepper to taste; remove the sauce from the heat or reduce the heat to the lowest possible setting if the pasta has not finished cooking.

When the pasta is done, drain and transfer to a large bowl; pour the sauce over and toss, then add the remaining 2 tablespoons of oil and gently toss until well combined. Divide among individual plates and serve immediately, spooning equal amounts of the ham and pine nuts for each serving.

Nutrition per serving: 545 cals, 31 g fat, 4 g sat fat, 33 mg cholesterol, 822 mg sodium, 22 g protein, 45 g carbs, 2 g fiber

See the recipe...