Summer Squash Pasta & Grilled Garlic Bread

When things get crazy busy in the summer and I barely have time to cook anything, let alone find good recipes that are actually worth taking pictures of and sharing with you (since I doubt you'd be interested to hear about how I made burgers...again...or any other comparable summer meal), I can thank my dad for finding good things and sending them my way.  Ahh, retirement must be great!  Anyway, over the 4th of July weekend my dad found an article about Mario Batali in the Wall Street Journal and saved it for me.  I already threw out the article, and my short term memory is failing me, so I can't remember what it was about, but the recipe featured alongside the article was for pasta with summer squash.  Seasonal, no?  Batali's trick on this pasta is to undercook the pasta and the squash just slightly, then steam them together at the end, which apparently infuses the pasta with the squash flavor.  Batali's version calls for penne, although Erik got excited over fresh spinach pasta at the store, so we ended up using that instead.  Although I used Batali's technique, I think the spinach pasta was so flavorful on its own that it didn't pick up too much additional squash flavor, though the two did work well together.  We also used basil instead of the recommended mint, although I intend to try it again with mint, because I'm sure it would be equally delicious.  Whatever kind of pasta and herb you choose, this dish is fast, easy, and perfect for summer.  This meal rounds out nicely with grilled herb and garlic bread.

Pasta with Summer Squash and Ricotta (From Molto Gusto: Easy Italian Cooking by Mario Batali)

* Kosher Salt

* 1 cup fresh ricotta (go whole or low-fat, definitely not fat free)

* 6 tablespoons Extra virgin olive oil

* 1/2 cup freshly grated Parmiganio-Reggiano, plus extra for serving

* 2-3 tablespoons warm water

* 1 pound summer squash or zucchini, or a combo, cut lengthwise in half and sliced into 1/3-inch-thick half-moons

* Fancy sea salt (like Maldon), or kosher if that's all you have

* 1 pound of pasta

* 6 tablespoons coarsely chopped fresh mint or basil

* Freshly ground fresh pepper

1. Bring a large pot of water to a boil and add 3 tablespoons of kosher salt.

2. While the pasta water heats, whisk together the ricotta, Parmigano-Reggiano, and 3 tablespoons of the olive oil in a small bowl.  Whisk in 2 tablespoons of warm water to loosen the consistency; add the 3rd tablespoon if it's still too thick.

3. Heat the remaining 3 tablespoons of olive oil in a deep-ish skillet (that has a lid) over medium heat.  Add the squash and cook, stirring occasionally, until it's just tender and golden, 4-5 minutes.  Season with your fancy salt, and remove from the heat.

4. Cook your pasta until it's barely al-dente.  Drain the pasta, reserving 1/3 of a cup of the pasta water.

5. Add the pasta and the reserved water to the squash, stirring and tossing over medium heat to mix well.  Pop a lid on and reduce the heat to low, and allow the pasta and squash to steam together for 2 minutes.

6. Stir in the mint (or basil), and season with additional salt, if necessary.  Dish up the pasta and top with a dollop of the ricotta mixture.  Garnish with additional chopped mint (or basil), and serve with extra grated Parm.

Enjoy!

Champagne makes anything fancy.  Even this easy dinner.

Erik's Garlic Thyme Bread.

Slice a baguette or a ciabatta loaf some other good bread.  Melt a few tablespoons of butter.  Stir in a tablespoon or so of chopped thyme.  Brush both sides of the bread slices with the butter/ thyme mixture and then grill them for a 1-2 minutes per side, or until golden brown.  Watch the bread carefully, because it can burn quickly.  Remove from the grill.  Peel a large clove of garlic and rub the garlic onto both sides of the bread.  Serve immediately.  (PS, if you don't have a grill, you can do this on a cookie sheet under the broiler, just watch the bread closely!)

Pasta with Spring Vegetables

 

Right now the pile of cooking magazines I have received and have yet to read is growing pretty tall.  I'm actually kind of sitting on the magazines right now, and they're sort of cramping my style...

Before I was sitting on the magazines, though, while they were still scattered about, Erik was flipping through our most recent Food and Wine (I'm MONTHS behind on that magazine!), and stumbled upon tonight's recipe: Farfalle with Spring Vegetables.  I was immediately smitten, as it contains many of my favorite veggies, notably broccolini and fennel, plus a host of other yummy things, like scallions, garlic, and peas.  

For our first go-around we followed the recipe to a T (tee?), other than adding an extra clove of garlic, and an extra scallion, (because we had 3, and who wants just 1 leftover scallion sitting around?  Not I.)  Okay, and I only used 3 tablespoons of butter, and I didn't measure my olive oil, or herbs, and I used dried tarragon, and I put cheese on top, because I always put cheese on pasta...  So I lied, I mostly followed the recipe.  And wow, it's good.  But I think my improvisations made it better :)  If you're a garlic fiend (like me), you could easily bump this recipe to 3-4 cloves, not the 1 that the actual recipe calls for, but regardless, use at least 2--1 just doesn't cut it!  Additionally, I think the recipe needs a bit more lemon juice--1 tablespoon doesn't add enough pop to such a large quantity of pasta and vegetables.  I find that lemon juice's acidity helps highlight the butter's richness, plus is tastes fantastic, which is why I suggest adding lemon wedges for serving, so you can juice as you see fit.  As for the herbs, I used fresh parsley and chives, but dried tarragon.  While fresh herbs are always best, I think that dried tarragon is nearly as flavorful as fresh, so I didn't feel bad substituting.  However, I don't find either dried parsley or chives particularly flavorful, so definitely stick with fresh on those.  The one thing that I wouldn't change at all are the herbed breadcrumbs that you sprinkle on top--they really took this recipe to the next level.  I was having trouble not eating those by the spoonful while I was waiting for the rest of the dish to cook!  They add crunch and oily richness, and man oh man, they are so yummy!  This recipe is quick enough for a weeknight (about 45 minutes total), but a big enough and tasty enough to serve to friends.  So you should, and tell me what you think! 

Farfalle with Spring Vegetables (Adapted from Food and Wine, May 2010)

Serves 4-6 

* 2 slices of white sandwich bread, finely chopped (1 cup)

* 1/2 cup plus 2 tablespoons extra-virgin olive oil

* 2 tablespoons chopped flat-leaf parsley

* 2 tablespoons snipped chives

* 1 tablespoon chopped tarragon

* Salt and freshly ground pepper, to taste

* 1 bunch broccolini

* 1 pound farfalle

* 4 tablespoons unsalted butter

* 2 or 3 garlic cloves, minced

* 1 fennel bulb, halved, cored and thinly sliced--a mandolin is great for the slicing, if you have one.

* 3 scallions, thinly sliced

* 1 cup frozen peas, thawed, or 1 pound fresh peas, shelled

* 2 tablespoons fresh lemon juice, plus lemon wedges for serving

* Parmesan, Pecorino Romano, or your favorite hard cheese, grated, to sprinkle on top (optional)

1. Preheat the oven to 350°. On a baking sheet, toss the bread with 1/4 cup of the oil and toast for 8 to 10 minutes, stirring once, until golden. Let cool, then stir in half each of the parsley, chives and tarragon. Season the crumbs with salt and pepper.

2. In a pot of boiling salted water, cook the broccolini until tender, 1 minute.  Using tongs, transfer to a cutting board and coarsely chop. 

3. Add the pasta to the broccolini water and boil until al dente. Drain, reserving 1 cup of the cooking water.

4.  While the pasta cooks, melt the butter and the remaining 6 tablespoons of oil in a deep skillet.  Add the garlic, fennel, scallions, peas and broccolini and cook over moderate heat until the fennel is crisp-tender, about 6 minutes. 

4. Add the pasta, lemon juice and cooking water and season with salt and pepper. Cook over moderate heat until the water is nearly absorbed. Stir in the remaining herbs. Sprinkle the pasta with the bread crumbs and cheese (if using) just before serving.

(If you want to make this dish ahead of time, Food and Wine informs me that the pasta can be kept at room temperature for 4 hours, and the crumbs can be stored at room temperature overnight.)

 

Enjoy!

 

Asian Flavors In Your American Kitchen: Part One

This morning I had a breakthrough at the Stop n' Shop: it actually carries a number of Asian ingredients that I was convinced I couldn't get on island!  Happiness!  There are several recipes that I've been wanting to blog about, but I thought I couldn't get the ingredients locally, so I hadn't been able to cook them and photograph them, but now I know that even my provincial grocery store is more well stocked that I previously imagined, so this week I am tackling a few head-on.

This story starts when I was staying with my friend Kristen in DC last month.  On my last night there we made homemade vegetarian sushi and dim sum (i.e., a variety of frozen dumplings and buns).  It was so much fun that I wanted to get some supplies so I could try it at home, so this past weekend while I was off-island I went to an Asian grocery store, and picked up a bag of rice, nori, vinegar, and then impulsively I grabbed some wonton wrappers and udon noodles.

I nabbed the udon noodles for take two of a recipe called Dan Dan Noodles that I found in Cooking Light this past fall.  During take one I had to use spaghetti, because I couldn't find any proper Asian-y noodles.  As it turns out, when I pulled up the Dan Dan Noodle recipe to start cooking, I realized that it actually called for Chinese egg noodles, not udon after all, but since I had them I used them, and the recipe was just delicious.  Then today--breakthrough!--Stop n' Shop actually carried udon after all!  The other ingredient I had trouble finding the first time around was sambal oelek, a fresh chili paste.  I bought some in Chinatown over Christmas to add to the pantry, but then of course this morning when I was looking for Hoisin sauce, and there's the darn sambal oelek, right at eye level.  Not sure if it was there last November, when I was searching for it, but no matter.  So long story short, now that I have my ingredients and know even provincial grocery stores like mine have these ingredients, I feel like I can share this recipe with you, readers, since I am confident that you can find everything you'll need.

Below is the recipe for the noodles, with a few adaptations by me, most notably the addition of finely chopped red bell pepper to up the veg content and give it a punchier appearance.

 Dan Dan Noodles (Adapted from Cooking Light, November 2009)

* 1 pound frozen fresh wide Chinese egg noodles, thawed, or Udon noodles, or thick spaghetti
* 2 tablespoons canola oil
* 1/3 cup dry-roasted peanuts
* 3 tablespoons low-sodium soy sauce

* 1 tablespoon sambal oelek (ground fresh chile paste)

* 1 teaspoon sugar
* 2 garlic cloves
* 1 (1/2-inch) piece fresh ginger, peeled
* 8 ounces lean ground pork
* 3 tablespoons fresh lime juice

* 3/4 cup thinly diagonally sliced green onions
* 1 1/4 cups chopped seeded peeled cucumber

* 3/4 cup of finely chopped red bell pepper
* 1/4 cup chopped fresh cilantro

1. Cook egg noodles in 6 quarts boiling water for 3 minutes, or cook noodle variety of choice according to package directions.  Drain noodles, reserving 3/4 cup cooking liquid.

2. Heat oil in a large nonstick skillet over medium-high heat. Add peanuts to pan; sauté 2 minutes or until fragrant. Remove from heat and cool slightly. Combine peanuts, soy sauce, sambal oelek, sugar, garlic, and ginger in a mini food processor.  Process until finely ground.

3. Cook pork in the large skillet over medium-high heat 8 minutes or until done, stirring to crumble. Add peanut mixture and the 3/4 cup of noodle cooking liquid to pork; bring to a boil. Cook 1 minute, stirring frequently.  Add the lime juice and onions to pork mixture, add noodles and toss well. Place about 1 3/4 cup noodle mixture in each of 4 bowls; top each serving with a generous heap of cucumber, red bell pepper, and cilantro.

 

 Sadly, all I can show you is the leftovers container, because I was so hungry while I was cooking this that I didn't take a picture of my pretty presentation.  But there it is in all it's meaty, peanuty, spicy glory.  The picture really doesn't do it justice.

The Holy Trinity

Tomatoes, basil and mozzerella (fresh, please), is not exactly a groundbreaking combination. In fact, these days I'd say it's pretty much downright ordinary. These three ingredients are often served together with a drizzle of olive oil and/or balsamic vinegar as a Salad Caprese at just about every half decent Italian restaurant. Heck, even American restaurants serve Caprese salads, because, well, they're just that good. Considering how ubiquitous this combo is, it's hard to be overly inventive with them. But to be honest, that's okay with me. They're amazingly delicious in their simplicity--it's a popular combo for a reason, right?

I have been toying with the idea of adding the Caprese components to pasta for a while now. I did try it once, in fact, although I think I screwed it up big time. I tried stewing the tomatoes or something, and melting the mozz. It was a big mess. Although it did teach me that these ingredients are meant to be enjoyed fresh & au naturale. So tonight was Take 2, and it was a much better success. Perhaps because I delegated and didn't actually do the cooking...?

I'll write out the recipe, but it's very simple. And it's ready in about the time that it takes to boil a pot of pasta, and you'll only need 2 dishes. The one thing that I will say about the recipe though, is get quality ingredients. They don't have too be top quality (I for one am too lazy/cheap/stuck on an island too seek out the best), but whatever you use, make sure you have ingrendients that are enjoyable in their natural state.

In particular, I can't say enough about having good olive oil. Finding good olive oil requires a willingness to spend a little bit of money and just taste what's out there and finding one that appeals to your tastebuds. Two years ago I cruised around some Greek islands with my parents and a few of their foodie friends. While I was there I gained about 5 lbs and a devotion to Greek style Kalamata Extra Virgin Olive Oil. I just use Trader Joe's brand Kalamata oil, which is relatively cheap, as far as EVOO goes, and is quite delicious. However, I've also tasted some store brand oils that are real duds. I've been so dedicated the TJ's brand Kalamata EVOO for so long now that I've forgotten what else is out there that's good. But look around and find one that you like, because it's such a kitchen staple. And without further ado, the recipe:


Macy's Speedy Fast Caprese Pasta Toss:

*Pasta. I like a fork pasta for this recipe, like fusili or penne, but choose your favorite. For 2 people with big appetites, about 1/2 lb should be plenty. I will also note that while I usually cook with whole wheat pasta, I would recommend plain (regular, white?) pasta for this dish. Whole wheat pasta has a grainy-ness and nutty-ness that stands up to hearty sauces well, but for this I wanted the other ingredients to be the stars, and the pasta to be the vehicle, hence the white pasta.
* 1 pint grape or cherry tomatoes. I think organic ones taste better, and for such a small quantity, you'll probably only spend about 50 cents more
* Basil-about 1 cup packed leaves
* Garlic--2 large cloves (or less, if that sounds very overpowering to you)
* 8 oz fresh Mozzerella, either the kind that comes in a container packed in water, or the kind that's wrapped in plastic, like Bel Gioioso brand.
* Extra Virgin Olive Oil--a hearty drizzle (1/8 to 1/4 cup)
* Kosher salt & freshly ground pepper, to taste

1. Bring a pot of salted water to a boil. Cook your pasta according to package directions.

2. While the pasta is cooking, halve the grape tomatoes and put them in a large serving bowl. Mince the garlic and add to the bowl. Cube the cheese (about 3/4 inch cubes) and add to bowl. Rinse and roughly chop the basil and add to the bowl.

3. When the pasta is cooked, drain and toss with a hearty drizzle of olive oil. Add to serving bowl and toss all ingredients together and serve immediately. Sprinkle with a pinch of kosher salt and a crack of freshly ground pepper, if desired. Enjoy!