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...

Don't Forget About Caesar!!

Only three days left to get your HHDD #12: Caesar entries in to me! Come one, come all, gimme your Caesar! :)

On a side note, there was a really interesting article about romaine (aka cos) lettuce in Kim O'Donnel's blog, A Mighty Appetite, on the washingtonpost.com today. Check it out here.

See the recipe...

Scandal!!!

If you don't live in the metro DC area, or if your news station isn't in to warm and fuzzy bits, you probably won't know what I'm talking about. But this past weekend, the Washington Post reported that George (the lonely eagle from last summer) has shacked up with not just any new lady-eagle... but the VERY HARLOT EAGLE that attacked his mate. Awful, just awful.

Anyway, last night was Saturday night, so I felt like pizza. The recipe guides you through making your own dough, but why do that when I can pick up my very own lump of whole wheat dough from Wegmans? Puh-lease! I also cheat and use jarred roasted red peppers. But you won't tell, will you?

* O yah, and I rent, so I don't have a grill, so I broil instead of grill.

Roasted Red Pepper-Tomato Pizza with Goat Cheese, Basil and Red Chili Oil
Recipe courtesy Bobby Flay
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34470,00.html?rsrc=search

1 (¼-ounce) package active dry yeast (2 ¼ teaspoons)
¾ cup warm water (105 to 115 degrees F)
1¾ to 2 cups unbleached all-purpose flour, plus additional for kneading and dredging
1 ½ teaspoons salt
2 teaspoons olive oil, plus 1 teaspoon for greasing the bowl
8 ounces buffalo mozzarella, thinly sliced
Tomato-Red Pepper Sauce, recipe follows
12 ounces goat cheese, thinly sliced
2 tablespoons chopped fresh basil leaves
Red Chili Oil, recipe follows

Whisk together the yeast and ¼ cup of the water in a small bowl and let sit for 5 minutes to proof. Place 1 ¾ cups of the flour in a large bowl with the salt. Add the yeast mixture, the remaining water, and oil and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining oil, add the dough and turn to coat. Cover and place in a warm place until doubled in volume, about 1 to 1 ½ hours.

Preheat the grill to high. Once the dough has risen, divide it in half, and divide each half into 2 balls. Roll each ball into an 8-inch circle. Brush with oil and grill on both sides until golden brown.
Spread about ½ cup of the sauce on each pizza and top with goat cheese and basil. Place pizza on the grill and cook until bottom crust is golden brown and cheese is bubbly. Remove from heat, drizzle with red chili oil, and serve.

Tomato-Red Pepper Sauce:
2 tablespoons olive oil
1 large Spanish onion, coarsely chopped
3 cloves garlic, chopped
2 roasted red peppers, peeled, seeded and chopped
2 cups canned plum tomatoes, with juice, pureed
Salt and pepper

Heat oil in a medium saucepan over medium heat. Add onion and garlic and cook until soft, about 3 to 4 minutes. Add red peppers and tomatoes and cook until thickened. Season with salt and pepper, to taste. Puree in a food processor until smooth. Let cool slightly.


Red Chili Oil:
½ cup extra-virgin olive oil
1 teaspoon red chili flakes
½ teaspoon salt

In a blender, combine oil, red chili flakes, and salt; blend for 1 minute. Strain into a small bowl or squeeze bottle.

See the recipe...