I hate to say that we had this a month ago, at least. I'm even a little sheepish about it. I have a really strong affection to this pesto. Stupid simple to pull together and it was incredibly versatile. I know Ruth will get a laugh at this - yet another pesto for Presto Pasta Night! :)
Found in Heidi Swanson's Super Natural Cooking, I chose this pasta dish because I really wanted to showcase the fresh vegetables I found at the market - asparagus and peas. If you are familiar with this recipe, you'll know that it doesn't call for fresh peas... but I had them, and they were green, and I wanted to eat them, so in they went with the asparagus to blanch.
Really tasty. Happened to have about a pint of fresh peas from the market, so I tossed those in to blanch with the asparagus. I did cheat and buy my pasta this time. Isn't it weird, how foreign something can be until you're used to it? At this point, I can't imagine not making my own pasta - so long as it isn't anything shaped - which I guess is kinda simple, but still. We have the attachment for macaroni, but my one attempt was a disaster. Pasta sheets it shall be. :)
Anyway, the combination of egg and spinach pasta was visually interesting and it tasted quite nice, too. The spinach pasta added an element we aren't normally used to - so much so that I want to try to make my own spinach pasta... but that is a story for another post.
The asparagus, spinach and peas played really nicely together in the puree. The flavors blended, leaving them all to be equal players - no one flavor stood among the rest. I think I added a little more than half a lemon, but I really enjoy the extra bite of citrus in pesto.
Because I'd added a good cup of peas to the mix, I ended up with quite a lot of puree. I followed Heidi's suggestion in the book and used it everywhere I could: in sandwiches, other recipes calling for pesto, and on pizza.... all in a 10 day period. We even had the pesto pizza TWICE in that time. Why? Because the pesto, on a pizza, with ricotta, goat cheese, or mozzarella, is amazing - and we tried it each way. You'd think that having the same flavor so many times would get old, but it didn't. Our socks were that knocked off.
I'm sorry to share this past the asparagus season, but if you're like me a cheat a little and get them at other times in the season, please bookmark this recipe and give it a try. In pasta, it is surprisingly creamy, smooth and tart. On pizza, it is even better.
Straw and Hay Fettuccine Tangle with Spring Asparagus Puree
c/o Super Natural Cooking, by Heidi Swanson
http://www.amazon.com/Super-Natural-Cooking-Incorporate-Ingredients/dp/1587612755/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1214342419&sr=1-1
The folate-rich asparagus and spinach puree can be made ahead of time; store it in the refrigerator in a jar topped with a layer of olive oil. It’s also great slathered on a grilled vegetable Panini, as a swirl in a simple potato soup, or as a sauce for pizza.
Spring Asparagus Puree
1 bunch asparagus spears, trimmed and halved crosswise
3 handfuls baby spinach leaves
2 cloves garlic
1 cup freshly grated Parmesan cheese, plus more for topping
1 cup toasted pine nuts
¼ cup extra-virgin olive oil, plus more for topping
Juice of ½ lemon
½ teaspoon fine-grain sea salt
4 ounces dried spinach fettuccine, or 6 ounces fresh
4 ounces dried egg fettuccine, or 6 ounces fresh
Bring two pots of water to a rolling boil, one large and one medium. You’ll use the large one to cook the pasta and the medium one to blanch the asparagus.
To make the asparagus puree, salt the asparagus water and drop the spears into the pot. Cook for 2 to 3 minutes, or until the spears are bright green and barely tender. Drain and transfer to a food processor (preferably) or a blender. Add the spinach, garlic, the 1 cup of Parmesan, and ¾ cup of the pine nuts. Puree and, with the motor running, drizzle the ¼ cup olive oil until a paste forms. It should be the loose consistency of pesto; if too thick, thin it with a bit of the pasta water. Add the lemon juice and salt, then taste and adjust the seasoning.
Salt the pasta water well and cook the pasta until just tender; you’ll need less time for fresh pasta, more for dried. Drain and toss immediately with 1 cup of the asparagus puree, stirring in more afterward depending on how heavily coated you like your pasta. Serve sprinkled with the remaining ¼ cup toasted pine nuts, a dusting of Parmesan, and a quick drizzle of extra-virgin olive oil.
Serves 4 to 6.
Thursday, July 31, 2008
Straw and Hay Fettuccine Tangle with Spring Asparagus Puree
Thursday, June 19, 2008
Turkey and Pork Meatballs with Orecchiette Pasta and Spinach-Almond Pesto
I know this pasta dish looks completely ridiculous. I was in something of hunger-induced hurry to get to the eating part of the evening, and I didn't take the time I should have to photograph what ended up being a wonderful meal.
Dave and I had my lovely new friend Jessi over for dinner a few weeks ago, and if you've been reading my blog for a while, you know that means we had to eat something both New and Interesting. I'd recently brought the Top Chef cookbook home, and Dave promptly picked this recipe. (You can see the second recipe chosen from this book here.)
I am lucky to work across the street from where I live, so I popped home at lunch to mix the meatballs and ball them and make the pesto. I like getting as much as possible done before we have company, makes for easier chatting and whatnot.
The meatballs came together perfectly well. I always find it funny when making balls of things. You try to make them uniform, and you think you are, until you're done and you can see the ball progression.... little by little, they all get bigger and bigger. This leads me to....
Holy Garlic Whoa. Did you see how much garlic is in the pesto? Whoa 12 garlics, whoa. It wasn't too much flavor-wise (at least, I didn't think so), so don't let it scare you. Honestly, you only use enough pesto to coat, and that small amount needs to do the job of flavoring the vegetables and pasta - so it should be strong. But man, 12 garlics is scary. I don't know why we planned to serve our guest so many garlics her first night over, but she's still nice to me, so I guess I'm safe.
I will tell you that the recipe lies. Yes, it was on Top Chef, and they have time limits and all that, but its still television - and television is often fibbing. The mass of vegetables need more than 5 minutes to cook. Maybe more like 20. And while the big carrots are charming, their bigness makes it really difficult to stir the vegetables around with the pasta and meatballs. Just my two cents - these two grievances are easily manageable and don't detract much from the overall experience.
And that overall experience? Very good. This was a nice, wholesome dish. The possible heaviness of the pasta and vegetables is easily brightened by the pesto. The pasta, in fact, provided a nice bite as compared to the vegetables. Lots of steps, sure, but uncomplicated ones, and well worth it.
I am excited to be able to share this pasta with Ruth of Once Upon A Feast. She is the creater of Presto Pasta Nights (check out its new home!!) and one of the nicest people in the blogosphere. She is hosting PPN this week, so make sure to look for her round-up tomorrow!
Turkey and Pork Meatballs with Orecchiette Pasta and Spinach-Almond Pesto
c/o Top Chef: The Cookbook
recipe by Casey and Dale, Season 3, Episode 6
Turkey and pork meatballs:
½ pound ground turkey
½ pound ground pork
1 garlic clove, minced
¼ cup grated Parmesan cheese
1 tablespoon all-purpose flour
1 tablespoon minced onion
1 tablespoon minced fresh flat-leaf parsley
1 tablespoon minced fresh oregano
1 teaspoon lemon zest
2 tablespoons white wine
1 large egg, lightly beaten
½ teaspoon red pepper chile flakes
½ teaspoon salt
2 tablespoons olive oil, plus more as needed
Vegetables and pasta:
2 tablespoons extra-virgin olive oil
4 cups cauliflower florets
1 cup baby carrots
One 14-ounce jar artichoke hearts, each cut in half
1 packed cup fresh spinach leaves
1 tablespoon white wine
Salt and freshly ground black pepper
1 pound orecchiette pasta, cooked al dente
Spinach-Almond Pesto, recipe follows
For the meatballs:
In a large bowl, stir together all the meatball ingredients except the oil and form into meatballs about ¾ inch in diameter.
In a large skillet, heat 2 tablespoons oil over medium-high heat until hot but not smoking and cook the meatballs, in batches, turning them as they cook, until browned and cooked through, about 5 minutes. Add more oil to the skillet with new batches as necessary. With a slotted spoon, transfer to a wire rack to drain. Set aside.
For the vegetables and pasta:
In a large sauté pan or skillet, heat the oil over medium heat. Add the cauliflower, carrots, and artichokes and sauté until softened but al dente, about 5 minutes.
Add the spinach and cook for 1 minute, or until just wilted. Add the wine and cook until evaporated. Season lightly with salt and pepper.
Add the orecchiette and meatballs to the vegetables and stir to combine. Add enough pesto to coat, then heat to warm through. Taste and add salt and pepper if necessary. Serve immediately.
Spinach-Almond Pesto
10 garlic cloves, peeled and left whole, plus 2 garlic cloves, minced
½ cup extra-virgin olive oil, plus more as needed
½ cup sliced almonds, toasted
4 ounces fresh spinach, plus more as needed
½ cup grated Parmesan cheese, plus more as needed
3 tablespoons fresh lemon juice, plus more as needed
2 tablespoons white wine
Salt and freshly ground black pepper
In a medium saucepan, bring the whole garlic and oil to a bare simmer over low heat and poach until softened and lightly golden, about 15 minutes. Remove from the heat and cool.
Combine the cooked garlic along with its cooking oil in a food processor. Add the minced raw garlic, the almonds, spinach, cheese, lemon juice, wine and salt and pepper to taste and puree. Taste and adjust the seasonings as needed. Set aside until you’re ready to assemble the dish.
Thursday, May 8, 2008
Shrimp and Scallop Arrabiata
Presto Pasta Night, o, how I miss thee!! It's been a while since we've had any pasta (this recipe is from early February!), but I missed emailing with Ruth, so I've pulled this arrabiata out of the draft black-hole that is my blogger! I hope you enjoy it as much as we did!!
I made my own pasta, which is why the ribbons above are thicker than normal linguine. I don't know why I have such a hard time cutting my pasta smaller... I think I just like the thicker ribbons and my hands act accordingly. Fresh pasta has such a nice chew to it, and considering how easy it is, I don't know that I can go back to store-bought (at least for the types I'm capable of making.)
What's so cool about this pasta sauce is how flavorful it is for how quickly it came together. In less than 10 minutes, dinner is done. Woo! We like an "angrier" arrabiata, so I probably used double the called-for red pepper flakes. My other change was to use fire-roasted canned tomatoes. I love the depth of flavor it provides to sauces, especially this one.
All in all, this was a real keeper. It wasn't fancy, sure, but it was spicy and delicious. Head on over to Ruth's round-up tomorrow for more fabulous pasta dishes!
Shrimp and Scallop Arrabbiata
c/o Cooking Light Magazine, March 2007
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1591041
Arrabbiata is Italian for "angry" and often refers to the classic combination of tomatoes, pancetta, and hot pepper. Substitute bacon for the pancetta, if you prefer.
1 (9-ounce) package fresh linguine
2 tablespoons olive oil, divided
8 ounces peeled and deveined large shrimp
8 ounces bay scallops
1/4 teaspoon salt
1 cup onion, chopped
2 teaspoons bottled minced garlic
1/4 teaspoon fennel seeds, crushed
1/4 teaspoon crushed red pepper
1 ounce pancetta, chopped
4 (14.5-ounce) cans organic stewed tomatoes, with juices
3 tablespoons chopped fresh basil
Cook pasta according to package directions, omitting salt and fat. Drain. Set aside and keep warm.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add shrimp and scallops to pan; sprinkle with salt. Sauté 3 minutes or until almost done. Remove shrimp mixture from pan.
Heat remaining 1 tablespoon oil in pan over medium-high heat. Add onion, garlic, fennel seeds, pepper, and pancetta to pan; sauté 1 minute. Stir in tomatoes; bring to a boil. Cook 2 minutes, stirring occasionally. Return shrimp mixture to pan; cook 1 minute or until thoroughly heated. Remove from heat. Serve shrimp mixture over pasta. Sprinkle with basil.
Yield: 4 servings (serving size: 1 cup pasta, 2 cups shrimp mixture, and 2 teaspoons basil)
cals 480; fat 11.9g; sat 2.2g; protein 33.2g; cholesterol 110mg; sodium 718mg; fiber 5.7g; carbs 55.4g
Wednesday, April 9, 2008
Spaetzle Baked with Ham and Gruyere
Spaetzle counts as pasta, right? I sure hope so, because this tasty comforting dinner is my entry to this week's Presto Pasta Night, hosted by the lovely Ruth!!
I had ripped this out of a Cooking Light magazine from 2004! I have been going through my stack of saved recipes and either making them or tossing them. I'm glad that this one made the cut!
I always enjoy spaetzle in restaurants, but I'd never made it at home. Wasn't too tricky, but boy, is it one sloppy process! I spilled the dough all over the place! I used a pasta insert in place of the colander, and it was a touch bigger than my pan, so yah, messy messy.
However, messy messy = tasty tasty! The dainty, soft spaetzle was so nice with the ham and cheese. The ham was cut into a fine dice, so it was really easy to get some ham, onion, and spaetzle with each spoonful. The gruyere was a great choice, it melted beautifully and bound it all together. I would maybe include a little extra cheese in the milk mixture, but only because I like it. :)
Pop on over to Ruth's blog, Once Upon A Feast Friday for the round-up!
Spaetzle Baked with Ham and Gruyere
c/o Cooking Light magazine, April 2004
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=604745
1 2/3 cups all-purpose flour
1 teaspoon salt, divided
1/4 teaspoon baking powder
2 1/4 cups 1% low-fat milk, divided
4 large eggs, divided
2 quarts water
Cooking spray
1 cup finely chopped onion
3/4 cup finely diced ham (about 4 ounces)
2 tablespoons all-purpose flour
1/4 teaspoon black pepper
3/4 cup (3 ounces) shredded Gruyère cheese
Preheat oven to 375°.
Lightly spoon flour into dry measuring cups; level with a knife. Sift together 1 2/3 cups flour, 1/2 teaspoon salt, and baking powder. Combine 3/4 cup milk and 2 eggs, stirring with a whisk. Add milk mixture to flour mixture, stirring with a whisk until combined. Let stand 10 minutes.
Bring 2 quarts water to a boil in a large saucepan. Hold a colander with large holes (about 1/4-inch in diameter) over boiling water; spoon about 1/2 cup dough into colander. Press the dough through holes with a rubber spatula (droplets will form spaetzle); set colander aside. Cook 3 minutes or until done (spaetzle will rise to surface). Remove with a slotted spoon; drain in a strainer (spaetzle will stick to a paper towel). Repeat procedure with remaining dough.
Heat a medium nonstick skillet coated with cooking spray over medium heat. Add onion; cook 5 minutes or until lightly browned, stirring frequently. Remove from heat; stir in ham. Combine spaetzle and onion mixture in a 2-quart baking dish coated with cooking spray, tossing gently.
Combine remaining 1/2 teaspoon salt, 1 1/2 cups milk, 2 eggs, 2 tablespoons flour, and pepper, stirring with a whisk. Pour milk mixture over spaetzle mixture. Sprinkle evenly with cheese. Bake at 375° for 35 minutes or until cheese is lightly browned.
Yield: 6 servings (serving size: about 1 cup)
Nutritional info: cals 310, fat 9.6g, sat fat 4.4g, protein 18.8g, cholesterol 165mg, calcium 288mg, sodium 786mg, fiber 1.5g, iron 2.4mg, carbs 35.7g
Tuesday, April 1, 2008
Orzo Risotto with Sausage and Artichokes
I am getting my pasta in early this week! I wanted something easy yet satisfying for Presto Pasta Night, and no pasta is as easy as orzo*! It is a dainty rice-shaped pasta that cooks up super-fast - which is just what you need when you want dinner in a hurry!
Except, making a risotto out of it sortof ruins the point, right? Don't you worry, the risotto-stirring lasts mere moments (15 minutes), which isn't long enough to get annoyed by it. In its favor, the orzo is sauteed in the sausage drippings - and who doesn't like sausage fat?
You wouldn't believe how creamy the orzo was! Yes, yes, I know there are 6 tablespoons of Parmesan cheese mixed in... but before I added the cheese, the pasta was already nicely creamy - I was so excited!
You can't really see the artichokes in the photo above because they were mostly the same shade as the pasta, but I promise they're in there. I used extra peas, too, because I love them. This pasta was thick and creamy and such a wonderful comforting dinner. As happy as I am to welcome Spring, I'm more than a little sad that dinners like these won't be around again for a while.
* At least to me!
Orzo Risotto with Sausage and Artichokes
c/o Food and Wine Magazine, March 2008
http://www.foodandwine.com/recipes/orzo-risotto-with-sausage-and-artichokes
2 tablespoons extra-virgin olive oil
1 pound sweet Italian sausage, casings removed
1 large white onion, thinly sliced
1 large garlic clove, minced
1 1/2 cups orzo (10 ounces)
2 cups chicken stock or low-sodium broth
Salt and freshly ground pepper
1 cup marinated artichokes, drained and quartered
1 cup frozen baby peas
3 tablespoons snipped chives
6 tablespoons grated Parmesan, plus more for serving
In a deep, 10-inch skillet, heat the oil. Add the sausage and cook over high heat, pressing to flatten, until cooked through, 10 minutes. Transfer to a plate, leaving the fat in the pan. Break the sausage into bite-size pieces. Add the onion and garlic to the skillet. Cover and cook over moderate heat, stirring occasionally, until softened, 4 minutes. Add the orzo and cook, stirring, for 3 minutes. Add the stock and 2 cups of water and cook, stirring constantly, until the orzo is al dente and suspended in a thick creamy broth, about 15 minutes. Season with salt and pepper.
Add the sausage, artichokes, peas, chives and cheese to the orzo. Cook, stirring, until the peas are heated through and the cheese is melted, about 4 minutes. Serve the orzo risotto in bowls, passing extra cheese at the table.
Sunday, March 16, 2008
Penne with Beef and Arugula and Parmesan Popovers
When I watched Giada make this, I wanted to reach through the tv and eat it. I longed to work in her husband's office, in the hopes that I could look starved in the corner, so that she might share some with me. Alas, tv's don't work like that, and I don't work with her husband. Such is life.
It occurred to me, as I watched, that this dinner would make excellent lunch leftovers. I know, I know, how crazy is it that I made this meal looking forward to its leftovers? I knew we'd like it for firstovers, but still! We're trying to cut back on our grocery purchases and control our lunches, so it only makes sense! :)
I really enjoyed the mix of the balsamic and the mustard. Both went beautifully with the beef and pasta.
The popovers, while tasty, were a reminder to me that I have to pay attention to the instructions!! I baked them in regular muffin tins, not mini's, so they weren't as light and airy as expected. Still yummy, though.
I submit this tasty dinner-and-lunch to Ruth for her Presto Pasta Night round-up. Check over to her site on Friday for all the tasty pasta the Internet has to offer!
Penne with Beef and Arugula
c/o Everyday Italian, Food Network TV
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_33971,00.html
1 (1-pound) New York strip steak
1 teaspoon herbs de Provence
1 garlic clove, minced
3/4 cup extra-virgin olive oil, plus 3 tablespoons
1 pound penne pasta
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
1/2 teaspoon salt, plus more for steak and pasta water
1/2 teaspoon freshly ground black pepper, plus more for steak
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
2 cups chopped arugula
Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic. In a skillet, heat 3 tablespoons olive oil over medium heat. Cook steak about 7 minutes per side. Remove the meat from pan and let it rest for 5 minutes. Thinly slice the steak. Set aside.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/4 cup of pasta water.
In a small bowl, whisk together the balsamic vinegar, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, fresh herbs, and 3/4 cup olive oil. In a large bowl toss the pasta with half of the salad dressing and the reserved pasta water. Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper, as needed. Toss, pack for the picnic, or serve.
Parmesan Popovers
c/o Everyday Italian, Food Network TV
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_33976,00.html
3 eggs
3/4 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon herbs de Provence
4 tablespoons chopped parsley leaves
1 cups whole milk
3/4 cup grated Parmesan (about 5 ounces)
Preheat the oven to 400 degrees F.
In a blender, combine eggs, flour, salt, pepper, and herbs, milk, and cheese. Blend on medium speed.
Spray a mini-muffin pan with nonstick cooking spray. Pour the batter into the muffin cups, filling each cup 3/4 full. Bake until puffed and golden brown, about 20 to 25 minutes.
Remove popovers from muffin tin and cool on a wire rack. Save in a storage container to take to the picnic.
Thursday, February 28, 2008
Happy Birthday, PPN!!!: Lemongrass-Barbecued Pork with Rice-Vermicelli Salad
Do you think Ruth had any idea how popular her Presto Pasta Nights would become? Do you think she knew we'd be able to celebrate 52 weeks - a full year (and a Leap Day, to boot!) with her? I know she puts a lot of effort and a lot of heart into her round-ups, and I couldn't be happier for her!! You rock, Ruth!
For this momentous of an event, I wanted to make something different and special. I rarely use lemongrass, even though I love it... and I even more rarely use rice vermicelli, so this recipe fit the bill nicely. I will admit it, I tensed up a little at the ingredient list... I get a little squidgy if I see more than 10 things listed... but once I actually read it and saw that some ingredients repeat themselves... I exhaled the breath I'd been holding.You're probably used to me by now, telling how I deviated from the directions... I didn't use a mortar and pestle (the one I have is too small and dainty to actually use), so I used my mini-chopper (besides, I think I'd have to be really really buff to do any serious damage to lemongrass with a pestle)... and I don't have a grill, so I used my trusty grill pan... O right, and no pickled anythings to go-with... You'll have to let me know how it turns out if you make this and have the pickled stuff...
This dinner was so light and fresh and magical on the tongue. I really need to use mint more often. And I certainly have to find more dinners that include pulverized lemongrass. The dressing on the rice noodles was fantastic, and nicely offset by the crisp cucumbers. As glowing this recommendation is, my favorite part were the noodles... the way they were too long to eat neatly and they'd end up slapping me in the face... cracked me up!!!
I love noodles, you love noodles, Ruth loves noodles. Check in to her blog, Once Upon a Feast, tomorrow for her Week 52 Roundup!!
Lemongrass-Barbecued Pork with Rice-Vermicelli Salad
c/o Food & Wine Magazine, May 2006
http://www.foodandwine.com/recipes/lemongrass-barbecued-pork-with-rice-vermicelli-salad
Mai My Lin, one of the chefs Kiesel met at the Nha Trang night market, prepares an aromatic and pungent marinade for grilled pork with two quintessential Vietnamese ingredients—lemongrass and fish sauce. The real surprise here is Mai's zesty Carrot and Daikon Pickles, which are amazing with the smoky grilled meat.
4 large garlic cloves, thickly sliced
3 large stalks of fresh lemongrass, tender inner white bulb only, sliced crosswise
2 large shallots, thickly sliced
1 1/2 tablespoons sugar
3 tablespoons Asian fish sauce
3 tablespoons fresh lime juice
3 tablespoons vegetable oil
2 tablespoons soy sauce
1 1/2 pounds boneless pork loin, sliced 1/4 inch thick
1/2 pound rice vermicelli
4 medium garlic cloves, quartered
3 Thai chiles or 1 large jalapeño, thickly sliced
3 tablespoons sugar
1/4 cup Asian fish sauce
1/2 cup finely chopped cilantro
1/2 cup finely chopped mint
1/4 cup fresh lime juice
1/3 cup water
2 large cucumbers—peeled, halved lengthwise, seeded and thinly sliced crosswise
PREPARE THE PORK: In a food processor, finely chop the garlic, lemongrass and shallots. Add the sugar, fish sauce, lime juice, vegetable oil and soy sauce and process to a paste. In a large shallow dish, coat the pork with the marinade. Cover and refrigerate for at least 1 hour and up to 11/2 hours.
MAKE THE RICE-VERMICELLI SALAD: In a large bowl, cover the rice vermicelli with cold water and let soak until pliable, about 20 minutes.
In a large mortar, using a pestle, pound the garlic cloves to a paste with the chiles and sugar. Stir in the fish sauce, cilantro, mint, lime juice and water.
Bring a large saucepan of water to a boil over high heat. Drain the rice vermicelli. Add it to the boiling water and cook, stirring, until barely tender, about 1 minute. Drain the vermicelli. Rinse the vermicelli in cold water and drain them thoroughly. Transfer the vermicelli to a large bowl, add the cilantro-and-mint dressing and toss well. Scatter the sliced cucumbers over the rice-vermicelli salad.
Light a grill. Lift the pork slices from the marinade, leaving on some of the flavorings. Grill the pork over a hot fire until nicely charred, about 2 minutes per side. Transfer the pork to plates and serve with the rice-vermicelli salad.
Thursday, February 21, 2008
Welcomed Home with Some Fried Ravioli
Isn't that cute little whale-shaped ravioli adorable? I didn't plan it that way, and I tend to think that its the only one that turned out like that... but who cares! I might just go out and get all kinds of silly-shaped cookie cutters and get on with having all sorts of wild raviolis... bunny faces, shamrocks, tea cups, Abe Lincoln! Boowhahahahaaaa!
Ahem.
I'd asked my husband what he'd want to eat when he returned from his business trip a few weeks ago, and he requested these fried raviolis. I'd made them for our last two New Year's Day parties (and this last time, I forgot to photograph them until after everyone left!) The nice thing about these tasty little fellows is that they can be almost entirely prepared ahead of time. (Which makes them AWESOME for parties!) I was happy about his choice, too, because I knew that I could make them the night before - which would free up my time for fawning all over him! (Read: lay around and eat all the fancy Swiss chocolates he brought home!!!!!) (That, and a giant load of laundry!) Heh.
Strange shapes aside, one of my favorite things about frying ravioli is how they puff up. Something about their pillowy, crunchy-but-gooey goodness is so very dreamy. I am just as happy to pop them in my mouth as I am to sauce them - they're such a nice little snack on their own!
Don't get me wrong, the sauce is terrific, too! I almost always cheat and either use diced or crushed tomatoes in lieu of the whole ones. Unless it makes sense to, of course, I don't see the point in getting whole tomatoes just to take them out and cut them up. (Well, that and whenever I try to do so, I make an amazingly huge mess!) Even better still, I've been using fire-roasted tomatoes in place of normal. Feel free to mess around with YOUR tomatoes, too! :)
Maybe fried pasta doesn't float your boat? Head on over to Ruth's Presto Pasta Night Roundup and you'll be sure to find something delicious. (In fact, I'm positive you will!!) I am so excited for her - next week she'll be celebrating 52 straight weeks of pasta! (I can't think of a better way to spend a year!) Go Ruth!
Fried Ravioli with Hot Sausage Ragu
c/o Emeril Lagasse, 2001, via Food Network
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_18204,00.html
Ravioli:
1/2 cup fresh ricotta
1/4 cup grated mozzarella
1/4 cup grated provolone
1 egg yolk
1 teaspoon minced garlic
1 tablespoon chopped parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 fresh pasta sheet, about 11 by 14-inches, cut into 2-inch squares (to make 32 squares)
1 large egg
2 tablespoons water
1/2 cup dry bread crumbs
1 1/2 teaspoons Essence, recipe follows
2 cups vegetable oil, for frying
Hot Sausage Ragu, recipe follows
In a bowl, combine the cheeses, egg yolk, garlic, parsley, salt, and pepper and mix well.
Place 16 of the pasta squares on a lightly floured surface. Place about 1 tablespoon of the cheese mixture into the center of each square. Lightly wet the edges with water with a fingertip, and top with a plain pasta square. Press to seal the edges.
Heat the oil in a pot over medium-high heat.
Beat the egg with the water. In a separate bowl, combine the bread crumbs with the Essence. Dip the ravioli in the egg wash and then into the bread crumbs, one at a time. Add in batches to the hot oil and fry until golden brown, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining ingredients and serve hot with the Hot Sausage Ragu.
Hot Sausage Ragu:
2 teaspoons olive oil
1/2 pound hot Italian sausage (or 1/4 pound hot sausage and 1/4 pound sweet sausage
1/2 cup chopped yellow onions
3/4 teaspoon minced garlic
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon dried oregano
1/8 teaspoon ground black pepper
1 bay leaf
1 (15-ounce) can whole peeled tomatoes, chopped, juices reserved
1 (8-ounce) can tomato sauce
1 tablespoon tomato paste
1/4 cup dry red wine
1/4 cup heavy cream
Pinch sugar
In a medium pot, heat the olive oil over medium heat. Add sausage and cook, stirring, until brown and the fat is rendered, about 4 minutes. Add the onions, garlic, crushed red pepper salt, basil, oregano and black pepper, and bay leaf, and cook, stirring, until soft, 4 minutes. Add the tomatoes and their juices, tomato sauce, tomato paste, wine, cream, and sugar, and stir well. Bring to a simmer and cook, uncovered, stirring occasionally, until thick and the flavors are blended, about 30 minutes, adding water as necessary to keep from getting too thick.
Remove from the heat, and cover until needed.
Yield: about 2 1/2 cups
Friday, October 26, 2007
Goat Cheese Ravioli with Bell Peppers and Brown Butter
Obviously my brains have shut off... or else I would have posted this sooner... because we had it weeks ago! Maybe I saved it because all we were eating was pasta... wanted to spread it out... Except that that phase hasn't really stopped... we're still pasta-crazy! There are worse things to be.
Right. So. I won't lie, I made the ravioli some Sunday afternoon while the Mister watched football. Weeks ago. I might have had football on the radio, but its more likely I had my ipod going. I'm not sure what got into me, but I was in a mood, so I made my own dough and then rolled it out and then filled it. Oh wait, I know what it was... I got this multi-pack of cookie/biscuit cutters... (notice the cute little scalloped edge?)... Why make my own pasta when the recipe so happily calls for wonton wrappers? I don't like wonton-wrapper ravioli. I don't know if I'm just doing something wrong, but they come out all weird and squiggly... not my favorite. That, and I find the production of pasta to be soothing... all the repetitive actions... I can get lost in the process. And in the end, I had a big bag of ravioli for my freezer! Woo!
The ingredient list to flavor quotient was high. This dish was a breeze to prepare and tasted like it took me all day. I blistered the peppers on the stove and messed with them the evening before... popped them in the fridge until I needed them. Because of all that miscellaneous prep, this dinner was the ultimate fast food. Sauteed some veggies, browned some butter, boiled some water... bam bam bam, done and delicious. Yah, sure, I totally would eat my flip-flop if I tossed it in some brown butter... but still. You'll note that I left out the olives and chives... neither float my boat, and the meal didn't suffer for it.
I'm barely on time to submit this to the lovely Ruth at Once Upon a Feast for her Presto Pasta Night roundup this week... I can't wait to see what she has in store for us (now that I'm re-smitten with everything pasta!)
Goat Cheese Ravioli with Bell Peppers and Brown Butter
Bon Appetit, September 2007
http://www.epicurious.com/recipes/food/views/239796
Bell peppers:
2 small red bell peppers
2 small yellow bell peppers
1 small green bell pepper
2 tablespoons olive oil
1/2 cup chopped onion
1/2 cup diced seeded tomatoes
2 teaspoons red wine vinegar
Ravioli:
Cornmeal for sprinkling
8 ounces soft fresh goat cheese
1/3 cup grated Parmesan cheese plus additional for sprinkling
1/4 cup mascarpone cheese
2 tablespoons chopped assorted fresh herbs (such as basil, chives, mint, and tarragon)
18 wonton wrappers
4 tablespoons (1/2 stick) butter
Toasted pine nuts
Thinly sliced pitted Niçoise olives*
Chopped fresh chives
For bell peppers:
Char all peppers over gas flame or in broiler until blackened on all sides. Place in paper bag; seal and let stand at room temperature 15 minutes. Peel and seed peppers; chop.
Heat oil in large skillet over medium heat. Add onion and tomatoes and cook until onion begins to brown, about 4 minutes. Reduce heat to low; cook until vegetables are very soft and onion is brown, stirring often, about 15 minutes. Add chopped peppers and vinegar. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill.
For ravioli:
Lightly sprinkle rimmed baking sheet with cornmeal. Mix 8 ounces goat cheese, 1/3 cup Parmesan cheese, and next 2 ingredients in medium bowl. Arrange 6 wonton wrappers on work surface. Place 1 tablespoon cheese filling in center of each wrapper. Using fingertip, dampen edges of wrappers with water. Fold all 4 corners up to meet in center, forming pyramid shape; seal all 4 edges tightly. Pinch top to seal. Place on prepared baking sheet. Repeat with remaining wrappers and filling. DO AHEAD: Can be made 8 hours ahead. Cover and chill.
Cook butter in large skillet over medium heat until beginning to brown, stirring occasionally, about 4 minutes.
Cook ravioli in pot of gently boiling salted water until tender, about 4 minutes. Transfer ravioli to skillet with browned butter. Toss over medium heat.
Meanwhile, re-warm bell pepper mixture; divide among 6 plates. Using slotted spoon, top peppers on each plate with 3 ravioli. Drizzle with any remaining browned butter. Sprinkle with Parmesan, toasted pine nuts, olives, and chives.
*Brine-cured black olives; available at some supermarkets and at specialty foods stores and Italian markets.
Monday, October 8, 2007
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??
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
Wednesday, September 26, 2007
Grandpa Day #2 / Hazelnut, Ricotta, and Lemon Pesto Pasta
Today marks the anniversary of my grandfather's passing, so we're having beans, franks, and potatoes for dinner. You've seen that already (but this time I got some hot dogs from the butcher) (my grandpa would have LOVED my butcher, btw), so I thought I might try to tempt you with a delicious pasta dinner we had earlier this week.
For this installment of Presto Pasta Night, hosted by Ruth at Once Upon a Feast, my second in as many weeks (go me!), I give to you: Hazelnut, Ricotta, and Lemon Pesto Pasta!!
I found this recipe in the August issue of Bon Appetit magazine... It isn't something that normally would have caught my eye, but belonging to our CSA and making regular trips to the farmer's market on weekends... we've had a lot of tomatoes in our house... so the lack of tomatoes really appealed to me. That, and I had a giant tub of ricotta in the fridge (from all those SBD-friendly desserts!)
See how there aren't multiple paragraphs of instructions? Its that easy. Process it all (in their order, of course) and boil some pasta, and you're done. Seriously. I wasn't sure I wanted to toss the whole bowl into the pasta (and I'm glad I didn't - more later), but I should have used more than I did. The moisture in the pesto was soaked up into the pasta itself, which make the whole thing really really sticky. On future helpings, I added more pesto, and it was fine. I almost want to compare it to the crumb layer in frosting... let the pasta soak up the first bit, add more and its perfect. Anyway... do what you'd like, the stickyness was a little weird, but it made it easier to cut and eat with a fork! ;)
The reason I'm glad I didn't use up all the sauce is this: Its awesome on a pizza! I went online to grab the recipe for the blog, and I saw that a reviewer suggested using the pesto on pizza - and since I'm currently in love with all things White Pizza, I had to try it out. I toasted a whole grain flat out wrap (thanks, Marcie!), then smeared the pesto on. I added a few spoonfuls of ricotta, and then put it back in the oven for 10 minutes. O my gawd. Its now become the only thing I want to eat anymore. If I had a toaster oven at work, I seriously could eat this every day of the week. No photo, and I'm sorry about that, but I'm sure you can all imagine it.
I still have all of the ingredients at home, so you betcha that I'm pulling them all out this weekend!
Hazelnut, Ricotta, and Lemon Pesto
Bon Appetit, August 2007
http://www.epicurious.com/recipes/food/views/239059
This can be tossed with a pound of pasta (serve warm or chilled), used as a topping for grilled chicken, or spread onto toasted slices of baguette or focaccia.
Makes about 2 1/3 cups.
1 garlic clove, peeled
1/2 cup hazelnuts, toasted, husked (about 2 ounces)
1/2 cup coarsely chopped fresh basil
5 tablespoons extra-virgin olive oil, divided
1 1/2 cups whole-milk ricotta cheese (from one 15-ounce container)
3 tablespoons fresh lemon juice
1 1/2 teaspoons (packed) finely grated lemon peel
3 tablespoons freshly grated Pecorino Romano cheese
Fine sea salt
With processor running, drop garlic clove into machine and blend until finely chopped. Add hazelnuts, basil, and 2 tablespoons olive oil; process until hazelnuts and basil are finely chopped. Add ricotta cheese, lemon juice, lemon peel, and remaining 3 tablespoons olive oil; process until well blended. Transfer mixture to small bowl and stir in Pecorino Romano cheese. Season to taste with sea salt and freshly ground black pepper. DO AHEAD Can be made 2 days ahead. Cover and refrigerate.
Thursday, September 20, 2007
Lemon and Garlic Prawn Pasta
Thank goodness! It has been so long since we've had any new pasta for dinner, I was beginning to worry if I'd ever have anything to submit to the lovely Ruth! But here it is, from Donna Hay Magazine, my entry to Presto Pasta Night #30!!! Yay!!! (I remember being really frightened of turning 30, but PPN seems to be taking it in stride! Go Ruth!!)
Now, I've only been acquainted with all things Donna Hay since April of this year. I now have a couple of her books, and all of her magazines that have come out since. What I find interesting about her magazines is this: I feel like they are a secret weapon. Why? Well, because her magazines come out based on Australia's seasons... which are of course different from those had in the US... so I have to sit on them a few months before they're entirely applicable... so I have this stash of Future Recipes, seasonal and delicious, and all I have to do is wait! Yes, its an arsenal we all have access to... but... still.
Sure, I overcooked the pasta. It's been so long since we've had any pasta in the OPF Household, that I just wasn't thinking about the proper pasta timing. Considering how flavorful the rest of it was, the squishy pasta was easily overlooked. At least this time. ;)
I also forgot to add the garlic at the right time... I tossed it in at the same time I added the broth. The sauce didn't seem hurt by it, but I'll try it the right way next time and see which I like better. (Or if it makes that much of a difference.)
Mistakes aside, we loved this. LOVED this. It made a delightful dinner and a totally snazzy lunch the next day. We mostly get by with sandwiches for lunch, you know how it is, so its always really nice to have a warm, yummy lunch. Can't help but feel special.
Lemon and Garlic Prawn Pasta
Donna Hay Magazine, Issue 31
14 oz angel hair pasta
1 ¾ oz unsalted butter
2 cloves garlic, crushed
14 oz prawns or ginormous shrimp
sea salt and freshly ground black pepper
1 cup fish stock
2 tablespoons grated lemon zest
2 tablespoons lemon juice
½ cup chopped green onions
1 cup basil leaves
shaved parmesan cheese to serve
Cook the pasta in a large saucepan of salted boiling water for 2-3 minutes or until al dente. Drain and return to the saucepan.
Heat a non-stick frying pan over high heat. Add the butter, garlic, prawns, salt and pepper and cook for 1 minute. Add the stock and cook for a further 2 minutes or until the prawns are cooked through. Add the prawn mixture to the pasta with the lemon zest and juice, green onions and basil and toss to coat.
Top with the parmesan to serve.
Serves 4.
Sunday, July 8, 2007
Goat Cheese-Arugula Ravioli with Tomato-Pancetta Butter
Presto Pasta Night, hosted by the lovely Ruth at Once Upon a Feast, is something I wish I participated in more. We have had a crazy amount of pasta dinner this last week, so I think I might save a couple for future weeks! Sneaky! :)These ravioli were glorious. Yep, glorious. The filling was creamy and delicious and the sauce was fresh and lively. (And c'mon, pancetta is fantastic in almost everything.) I only made half the called-for filling, since I knew I wouldn't be able to fill all my remaining pasta rounds. I wish I had made the whole thing. I had wonton wrappers, but I sometimes find them too squidgy for ravioli.... but I would have made do, this filling was so tasty. I think the reason it worked so well for me is because I adore goat cheese and arugula. Mostly goat cheese. I even have a kit to try to make my own at home (which I should get to later this week), so I might be able to keep us into a steady supply.
Anyway, we enjoyed these ravioli far more than the beet ones, but only because goat cheese and arugula appeal to us more than beets. To each their own. :)
Goat Cheese-Arugula Ravioli with Tomato-Pancetta Butter
Bon Appetit Magazine, March 2001
http://www.epicurious.com/recipes/recipe_views/views/104784
Ravioli
2 tablespoons olive oil
3 large shallots, minced
8 ounces arugula, chopped (about 8 cups)
6 ounces soft fresh goat cheese (such as Montrachet), crumbled
1/2 cup (about 1 1/2 ounces) freshly grated Parmesan cheese
Nonstick vegetable oil spray
42 (about) wonton wrappers (from one 12-ounce package)
2 large egg whites, whisked just until foamy
Tomato-Pancetta butter
6 ounces thinly sliced pancetta or bacon, coarsely chopped
1/4 cup (1/2 stick) butter
6 large plum tomatoes, quartered, seeds and membranes discarded, tomatoes diced
1 teaspoon chopped fresh thyme
For serving:
5 tablespoons butter, melted
12 fresh basil leaves
Fresh thyme sprigs
Make ravioli: Heat oil in heavy large skillet over medium heat. Add shallots; sauté 10 minutes. Add arugula; toss until wilted but still bright green, about 3 minutes. Transfer arugula mixture to large bowl and cool. Mix in goat cheese and Parmesan cheese. Season filling with salt and pepper.
Line 2 baking sheets with heavy-duty foil; spray foil with nonstick spray. Place 4 wonton wrappers on work surface; cover remaining wrappers with plastic to prevent drying. Lightly brush entire surface of each wrapper with egg white. Spoon 1 generous teaspoon filling into center of each wrapper. Fold wrappers diagonally in half, forming triangles. Press edges firmly to seal. Arrange ravioli on prepared sheets. Repeat with remaining wrappers and filling. (Can be made ahead. Cover with plastic and chill up to 1 day; or cover with plastic, then heavy-duty foil, and freeze up to 1 week. If frozen, do not thaw before cooking.)
Make tomato-pancetta butter: Cook chopped pancetta in large skillet over medium-high heat until crisp and brown. Using slotted spoon, transfer pancetta to paper towel; drain. Set aside. Pour off all but 1 tablespoon drippings from skillet. Add butter to drippings in skillet; melt over medium-high heat. Add tomatoes and thyme; sauté until tomatoes are tender, about 5 minutes. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
Cook and serve ravioli: Place melted butter in large bowl. Cook half of ravioli in large pot of boiling salted water until just tender, about 4 minutes for fresh or 5 minutes for frozen. Using large strainer, transfer ravioli to colander and drain; place in bowl with butter and toss to coat. Cover to keep warm. Cook remaining ravioli in same pot of boiling water. Drain and add to bowl of buttered ravioli. Toss gently to coat. Divide ravioli among bowls. Rewarm tomato butter over medium heat. Add reserved pancetta and basil; sauté 1 minute. Spoon sauce over ravioli; garnish with thyme.
Makes 4 to 6 servings.
Tuesday, May 29, 2007
Fettuccine with Escarole and Brie
Its too bad this bowl probably contains a thousand calories, because I'd love to be able to make this again soon. Funny thing is, I was born lactose intolerant, but the docs were able to talk my stomach into digesting dairy anyway. (Its a silly story, but its explains my hatred of strawberry milkshakes.) While I love ice cream, and I'm ok with most cheese if its melted (as in pizza or in sandwiches)(except cheddar, gross), I have a really hard time liking cheeses. I don't like how they smell, I don't like the texture, I don't like the flavor.. blech, cheese. Dave has tried to warm me up to them. (There he goes again.) I will say, to my defense, he found the process too entertaining. He loves the face I make the instant a stinky cheese touches my tongue. I think he would give me tastes I wouldn't like on purpose, just so I'd make that Mr. Yuck face. Evil husband.
Fettuccine with Escarole and Brie
Food & Wine Magazine, May 2007
http://www.foodandwine.com/recipes/fettuccine-with-escarole-and-brie
3/4 pound fettuccine
2 tablespoons extra-virgin olive oil
2 ounces thinly sliced pancetta or bacon, coarsely chopped
1 large garlic clove, minced
1 shallot, minced
1 pound escarole, cut into 1-inch ribbons
Salt and freshly ground pepper
1/2 pound Brie (preferably a wedge), rind removed
In a large pot of generously salted boiling water, cook the pasta until just al dente. Drain the pasta, reserving 1 1/4 cups of the cooking water.
Meanwhile, in a very large skillet, heat the olive oil. Add the pancetta and cook over high heat, stirring, until lightly browned, about 2 minutes. Add the garlic and shallot and cook until fragrant, about 1 minute. Add the escarole, season with salt and pepper and cook, stirring, just until wilted.
Add the pasta to the skillet along with 1 cup of the reserved pasta cooking water. Tear the Brie into 1-inch pieces and add to the skillet. Cook the pasta over moderate heat, tossing, until the Brie is melted and the sauce is thick and creamy, about 4 minutes; add more of the pasta cooking water if the sauce is dry. Season the pasta with salt and pepper. Transfer the pasta to bowls and serve immediately.
Wednesday, May 16, 2007
Creamy Farfalle with Cremini, Asparagus and Walnuts
This is a dinner that I never ever ever would have considered making before I met my husband. Ever. I cannot stress this enough. Mushrooms? Slimy. Asparagus? Gross! I don't know how he did it, but he managed to get me to try both again, and turns out - they're both tasty! Especially in this! (What isn't yummy with mascarpone, really?)
I'll also say that the very first time I made this recipe, I left out the walnuts. Why? I don't like them. (Ha!) I tried it again, and because of the husband, I added the nuts... and... as you can probably guess.. I liked it... I still don't really like walnuts, but I do appreciate them in this meal.
I wasn't sure I'd be making any pasta this week, so I'm glad I managed to fit it in, so I can participate in my third Presto Pasta Night, hosted by the lovely Ruth, of Once Upon a Feast! (Thanks, Ruth!) The recipe makes a lot, so if you don't have a lot of mouths to feed, plan on leftovers. Most of the sauce soaks into the pasta, so it won't look as good reheated, but it will taste juuuuust fiiiiiiine. :)
Creamy Farfalle with Cremini, Asparagus and Walnuts
By Giada de Laurentiis
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_29662,00.html
Salt
1 pound farfalle pasta
3 tablespoons butter
1 pound cremini mushrooms, thickly sliced
1 pound thin asparagus, trimmed, cut crosswise into 1-inch pieces
1 cup mascarpone cheese
Pinch freshly grated nutmeg
3/4 cup walnuts, toasted
1/4 cup freshly grated Parmesan
Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente, stirring occasionally, about 12 minutes. Drain, reserving 1 cup of pasta water.
Meanwhile, melt the butter in a heavy large skillet over medium heat. Add the mushrooms and sauté until tender and most of the juices have evaporated, about 5 minutes. Add the asparagus and sauté until the asparagus is crisp-tender, about 5 minutes. Add the farfalle. Stir in the mascarpone and nutmeg and toss until the cheese coats the pasta, adding the reserved cooking liquid 1/4 cup at a time to moisten. Stir in 1/2 cup of walnuts. Season the pasta, to taste, with salt and pepper. Mound the pasta in a large bowl. Sprinkle with the Parmesan and remaining 1/4 cup of walnuts. Serve.
See the recipe...
Sunday, April 29, 2007
Sneaky Tofu
I let him take the first bite.
"How is it," I asked.
"Very good!!" he replied, mouth full.
"Rock on," I thought. "I'm glad you said that," I said.
He paused the TV and looked at me. I explained that rather than use ricotta, like most filled pastas, I'd used tofu. I promised that the recipe actually called for tofu, because there is absolutely no way I would ever thought to do it on my own.
I admit, I had reservations. I watched the whole mess come together and I was nervous. Sure, he was in the very same kitchen with me when I popped the tofu into the food processor (he is a mostly oblivious type), but would it be good? I'm so pleased with it, I'm actually looking forward to tomorrow night's leftovers. I might not yet be wondering what else I can slip tofu into, but its a start!
While I'm at it, I think I'll submit this for this week's Presto Pasta Night. I'm either really really early, or super-late. I'll let Ruth decide. :)
Baked Stuffed Shells
http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1215893
1 tablespoon olive oil
To prepare stuffing, combine 1/4 cup boiling water and sun-dried tomatoes in a small bowl; let stand 20 minutes or until tomatoes soften. Drain and finely chop. Combine tomatoes, mozzarella, and next 6 ingredients (through egg) in a food processor; process until smooth. Spoon 2 tablespoons stuffing into each shell. Set stuffed shells aside.
To prepare sauce, heat oil in a large skillet over medium-high heat. Add onion, bell peppers, and garlic; sauté 6 minutes or until tender. Place onion mixture in a bowl.
Coat pan with cooking spray; return pan to heat. Add sausage, and cook 6 minutes or until browned, stirring to crumble. Add wine; cook until wine is reduced to 2 tablespoons (about 3 minutes). Stir in onion mixture, tomato paste, and next 5 ingredients (through tomatoes); bring to a simmer. Cook 25 minutes or until slightly thick.
Spread 2 cups sauce over bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange stuffed shells in a single layer in pan; top with remaining sauce. Sprinkle 2 tablespoons Parmesan over sauce. Bake at 350° for 40 minutes or until bubbly. Yield: 6 servings (serving size: 3 stuffed shells and about 1 cup sauce)
Wednesday, April 18, 2007
What's up, Tuber?
Does this count as making it my own?
PS: A shoutout goes to Ruth at Once Upon a Feast - I couldn't make my very own gnocchi, successfully, without sharing! Go go Presto Pasta Night!!
Gnocchi
From: http://smittenkitchen.com/2007/04/saved-by-a-grater#more-220
2 pounds Russet potatoes
Preheat your oven to 400 degrees. Prick the potatoes all over with a fork, and bake them on a baking sheet for 45 minutes to one hour, or until they are fork-tender. For best results, turn the potatoes over halfway through the baking time. Let the potatoes cool slightly.
Peel the potatoes, and then pass them through a potato ricer, food mill or grate them over the large holes of a box grater into a large bowl. Add the lightly beaten egg and the salt to the potatoes and mix well with a wooden spoon.
Add the flour to the potatoes a little at a time, using only as much as you need so that the dough will not stick to your hands. When the flour has been incorporated, bring the dough together with your fingertips.
Dump the dough and any remaining floury bits onto a slightly floured surface. Knead the dough as you would bread dough. Press down and away with the heel of your hand, fold the dough over, make a quarter turn, and repeat the process. Knead for about three or four minutes. Form the dough into a ball and then divide it into 6 smaller balls. On a lightly floured surface, roll out one of the six pieces using your fingertips into a long rope about ¾ inch thick. Cut the dough into 1 inch pieces.
You can cook the gnocchi as it is now, but traditional gnocchi has ridges. To create the ridges, press each piece of dough against the tines of a fork. With your finger, gently roll the pressed dough back off the fork. This takes a little practice. If you find the dough sticking to the fork, dip the fork in flour before you press the dough against it.
Place the gnocchi in a single layer on a lightly floured or parchment-lined dish. If you'd like to freeze them for later use, do so on this tray and once they are frozen, drop them into a freezer bag. This ensures that you won't have one enormous gnocchi mass when you are ready to cook them.
To cook the gnocchi, place them into a pot of boiling and well-salted water. After a few minutes the gnocchi will float to the top. Continue to cook for one minute then remove and set aside.
Gnocchi with Pancetta and Broccoli Rabe
Adapted from:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_25588,00.html?rsrc=search
1 bunch broccoli rabe, stems trimmed
Cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute. Transfer the broccoli rabe to a large bowl of ice water to cool, saving the cooking water. Bring the reserved cooking water back to a boil.
Heat the oil in a heavy large skillet over medium heat. Add the pancetta and cook until browned and juices form, about 10 minutes. Add the garlic and red pepper flakes, and saute until fragrant, about 2 minutes.
To cook the gnocchi, place them into a pot of boiling and well-salted water. After a few minutes the gnocchi will float to the top. Continue to cook for one minute then remove and set aside.
Strain the broccoli rabe and add it to the pan with the pancetta mixture and toss to coat with the juices. Add the gnocchi to the skillet. Stir in the Parmesan and serve immediately.
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