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Linguine with Black Olives, Pine Nuts and Raisins

By mlb, on December 13th, 2007%

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Okay, I am turning over a new leaf. I am going to try really, really hard to get back into posting at least 3 times per week. Really!

Here’s a super-good pasta recipe. When we were in Ashland last October, I caught some of Lidia’s Family Table on PBS and fell in love with the recipe. I made it almost immediately when we got back. I loved it. jwa thought the flavors were a little strong, but still liked it. So, this is one of those recipes where half the people think it’s the cat’s pajamas and the other half thing it’s good but not pajama-worthy. Of course, this was a sample size of two, so you know…ymmv.

Linguine with Black Olives, Pine Nuts and Raisins
Recipe from From Lidia’s Family Table,’ by Lidia Matticchio Bastianich
1 pound uncooked capellini OR other thin dry pasta such as spaghettini or linguine (I . . . → Read More: Linguine with Black Olives, Pine Nuts and Raisins

3 comments   Comfort Food, Cookbooks, Fruit, Pasta, Vegetarian

Yeah, I’m Still Here

By mlb, on December 11th, 2007%

engagement

Just a bit lazy. Look at my ring!

I need to get some actual food posts up but in the meantime, check out these cute little robots I made for wedding-related-stuff. jwa likes the robots…

robot groom
groom-robot

robot bride
bride-robot

robot couple

robot couple

robot couple

Food-wise I am trying to finalize the Christmas Dinner plan. So far it’s —

Roasted Cornish game hens with stuffing and wine gravy

Roasted root vegetables (carrots, potatoes, garlic, etc…)

Cranberry relish

Green beans with hazelnuts

Pomegranate , grapefruit and avocado relish

Maple-syrup mashed parsnips topped with caramelized onions and fennel
And for dessert — the fruitcake! Or, possible a buche de noel . . . → Read More: Yeah, I’m Still Here

2 comments   Holiday, Wedding

Miso Hungry for Tasty Soup with Shrimp and Spinach

By mlb, on December 4th, 2007%

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I made this a few weeks ago when I was trying to figure out how to use some miso that I’ve had in the fridge for a while. And, this recipe did the trick. Very healthy and filling. Next time, I may even add some rice to it.

Miso Soup with Shrimp and Spinach
Adapted from a recipe in Bon Appétit magazine
6 cups low-salt chicken broth
1/4 cup soy sauce
2 tbsp mirin (sweet Japanese rice wine)
1 tbsp minced peeled fresh ginger
1 1/2 cups shredded carrots (about 3 1/2 ounces)
5 tbsp yellow miso (fermented soybean paste) — I used 3 tbsp dark miso paste
1 1/2 pounds uncooked, peeled, deveined small shrimp
2 cups spinach, thick stems removed
3/4 cup thinly sliced green onions
1 tsp hot chili oil
Garnish: Sesame seeds

pic

Bring first 4 ingredients to boil in heavy medium saucepan over medium-high heat. Add carrots. Reduce heat to low; cover and . . . → Read More: Miso Hungry for Tasty Soup with Shrimp and Spinach

One comment   Asian, Fish & Seafood, Soups & Stews, Vegetables

Don’t Fear the Fruitcake…No, Really! (Part I)

By mlb, on December 2nd, 2007%

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I have always been fruitcake-curious. So, this year, I decided what the hell, I’ll make one. The recipe is Alton Brown’s Free Range Fruitcake. And I made a special trip (to Trader Joe’s) for all the dried fruit and everything. We had the rum and the brandy already. Go figure.

This is a Part I, as I will have to baste the fruitcake(s) with brandy every 2-3 days for the next 2-3 weeks. How fun! It’s like an ongoing project with alcohol.

AB’s Free Range Fruitcake
1 cup golden raisins
1 cup currants
1/2 cup dried cranberries
1/2 cup dried blueberries
1/2 cup dried cherries
1/2 cup dried apricots, chopped (I used dried peaches)
Zest of one lemon, chopped coarsely
Zest of one orange, chopped coarsely
1/4 cup candied ginger, chopped
1 cup gold rum (I used dark rum)
1 cup sugar
1 1/4 sticks (not cups!) unsalted butter (that’s 10 tbsp)
1 cup apple juice
1/4 tsp ground cloves (or 6 . . . → Read More: Don’t Fear the Fruitcake…No, Really! (Part I)

7 comments   Alcohol, Baking, Fruit, Holiday, Nuts
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