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By mlb, on July 8th, 2008%
I have been getting into Spanish food lately, well, over the past couple of years. I really like the flavors and, although most that I have made have been served hot, they really seem to go great with Summer weather.
Now, this dish is pasta but it is also pretty much one pan pasta dish (okay, and a pot, but just for a few minutes). It’s relatively quick and you can be out of the kitchen before it even gets too hot in there. Get yourself a glass of wine and you’ll be eating in no time. Plus, damn, it’s just so good.
Chorizo, Chorizo, Makes the World Go Round:
For the sausage, I used a mix of ground, uncased, hot & spicy chorizo and regular Italian ground pork sausage (removed from the casing). This is because when I first made the dish, I decided to use up some Italian sweet . . . → Read More: A Tasty, Tasty Dish: Spanish-Style Spaghetti with Chorizo and Almonds
By mlb, on April 25th, 2008%
This is super simple pasta. I first came across the recipe in like, 1997 or 1998 on, of all places, the 4AD mailing list. I know, wacky! I couldn’t find the original recipe when I set out to recreate it but what I could remember was: cottage cheese, milk, diced tomatoes, hazelnuts and tarragon. And I remembered thinking, huh, cottage cheese and pasta? But, it was quite tasty. You could also, of course, probably use ricotta.
So, here’s how I have been recreating this around the house lately. This dish also works excellently as a work lunch. In fact, that has been its purpose for us. I just pop it into containers and when it’s reheated in the microwave at work, the sauce is all creamy and good.
To eat right away, you probably want to toss the cottage cheese and everything in the hot pan, after you’ve drained the . . . → Read More: Rigatoni with Hazelnuts, Tarragon and Tomatoes
By mlb, on April 17th, 2008%
I have been lazy. No other excuse. With that out of the way — Oh, little big head. You have such big teeth but you usually have such tasty recipes. Coincidence? I dunno.
If you can score some salmon, this is what you should do with it. I picked some up on sale! at Whole Foods. It was Alaskan salmon that was frozen on the boat and only $10.99 a pound. And it was very good here. I added pasta to the recipe to make it more of a one bowl meal. Also, I like pasta.
Salmon in Lemon Brodetto with Pea Puree
Recipe adapted from Giada De Laurentiis
Lemon Brodetto:
1 tbsp olive oil
1 shallot, diced (you can also use a green onion, if you don’t have a shallot)
1 lemon, juiced
1/2 lemon, zested (use the lemon you’ll be juicing — so you only need one lemon total)
1 cup chicken . . . → Read More: Salmon in Lemon-Mint Broth with Orecchiette and Pea Puree
By mlb, on March 2nd, 2008%
This is a great winter meal! It’s still Winter, right? The brussels sprouts are plentiful and the pasta is, well, always a good idea when it’s cold out. I found this recipe on Epicurious a couple of months ago and we just got around to trying it recently. I changed a few things — added garlic, lemon and red pepper flakes.
Fettuccine with Brussels Sprouts and Pine Nuts
Recipe adapted from Gourmet Magazine
3/4 lb Brussels sprouts, trimmed
1/2 lb dried egg fettuccine
2 tbsp unsalted butter
2 tbsp extra-virgin olive oil
3 tbsp pine nuts
1-3 cloves garlic, minced (if they’re huge, use 1 or 2, normal sized, use 2 or 3 — of course, adjust this to your taste, we love garlic, we used 3)
Zest from 1 lemon
Grated Parmesan cheese
Optional: red pepper flakes
Slice Brussels sprouts in a food processor fitted with slicing disk. Or, just slice them manually, with a knife and a cutting . . . → Read More: Tasty Winter Pasta Dish: Fettuccine with Brussels Sprouts and Pine Nuts
By mlb, on December 13th, 2007%
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
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About Me I like to cook. I like to eat. I like to take photos. I live in SE Portland with my husband jwa and a grumpy, old lady cat named Chelsea. That is all.
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