Category Archives: 30-minute meals

30-minute meals, Pasta and noodles, Poultry

Bow Ties with Chicken Sausage and Leek Sauce with Roasted Broccoli

Well, I’m still working though the “B” cookbooks at the library. After years of watching Lidia Matticchio Bastianich’s show on PBS, I finally picked up one of her cookbooks. I will admit, I skipped the sizeable section on fresh pastas due to my fresh pasta phobia (I know, I know, how hard can it be) but found some interesting recipes for dry pastas. Tonight’s dinner was my attempt to lighten up one of those recipes. Chicken sausage is a great way to lower calories in a dish without sacrificing much flavor and since I normally have a package in my fridge on stand-by, it was an obvious choice. If anyone wants to make this with the pork sausage called for in the original recipe, let me know how it turns out.

Bow Ties with Chicken Sausage and Leek Sauce

from Lidia’s Italian Table

6 servings

6 quarts (about 5 liters) salted water
2 large leeks
2 tablespoons extra virgin olive oil
12 oz (340 g) chicken sausage, cut diagonally into 1/2 in. wide pieces
1 tablespoon minced shallots
2 tablespoons unsalted butter
1 cup (140 g) defrosted and drained frozen baby peas
1 cup (240 ml) chicken or turkey stock
salt and freshly ground black pepper
1 lb (450 g) bow-tie pasta (farfalle)
1/2 cup (50 g) freshly grated pecorino romano cheese, plus more for serving

Bring the salted water to a boil.

Meanwhile, prepare the leeks: Cut off and discard the top third of the rough green portion and the root ends. Remove any brown or wilted outer layers. Slice the remaining green and white parts into 1/2‑inch thick rounds. Rinse the leek slices in several changes of cold water, swishing them around to remove all soil and grit.

In a large skillet, heat the olive oil over medium heat. Toss the sausage in the skillet and cook until golden, about 5 minutes. Add the leeks to the skillet and cook, stirring, until wilted, about 5 minutes. Stir in the shallots and cook for 1 minute. Add 1 tablespoon of the butter, the peas, and stock. Heat to a boil, reduce the heat to medium-low, and simmer gently for 5 minutes. Season with salt and pepper, cover the skillet, and set aside.

Meanwhile, stir the bow ties into the boiling water. When the water returns to a boil, uncover the pot. Cook the pasta, stirring occasionally, until al dente — tender, but firm — about 12 minutes. Reserve 1/2 cup (120 ml) of pasta water. Drain the bow ties well and return them to a pot over low heat.

Add the sausage and leek sauce to the pasta and toss well until the pasta is coated. Remove the pot from the heat, add the remaining 1 tablespoon butter and the grated cheese, and toss well. If the mixture is too dry, add pasta water a couple tablespoons at a time, until desired consistency is reached. Serve immediately, passing additional grated cheese on the side.

***

Roasted Broccoli

Serves 4

1 large head broccoli, broken into florets
olive oil
sea salt and freshly ground black pepper
freshly grated Parmesan
juice of 1/2 lemon

Preheat the oven to 400°F (200°C). Arrange the broccoli on a baking sheet, drizzle with some olive oil (a couple tablespoons or so) and season with salt and pepper to taste. Toss to coat evenly, making sure oil coats each floret. Transfer to the oven and roast for 10 to 12 minutes, until browned and just tender. Place the broccoli in a serving bowl, top with grated Parmesan and drizzle with fresh lemon juice.

30-minute meals, Asian food, Desserts, Pasta and noodles, Soups and stews, Vegetarian main dishes

Vegetarian Udon Soup, Gingered Baby Bok Choy, and Coconut Sorbet with Pineapple

I’m always pretty glum on the last CSA pickup of the season. What is there to look forward to food-wise for the next six months, except maybe a month or two of good oranges and our pork delivery? I already miss the corn, zucchini, basil and tomato overload of September. I’m fortunate that our CSA delivers through November; I like that we can eat seasonally and locally until winter begins in full force. This week’s box was filled with winter squash, celeriac root, and broccoli. To my surprise, we also received a few bunches of beautiful baby bok choy. The bright emerald green leaves and pale tender stems were almost too pretty to eat, but we had guests for dinner so I had to sacrifice them.

Dessert was almost embarrassingly simple to make, decadent tasting, and gluten-free. The coconut sorbet tasted especially nice when paired with fresh pineapple.

Vegetarian Udon Soup

Serves 4

12 oz (340 g) udon noodles
6 cups (1 1/2 liters) broth
1 teaspoon sesame oil, plus more for serving
1 tablespoon tamari or soy sauce
1‑inch piece of fresh ginger, thinly sliced
14 oz (400 g) firm tofu, diced
1 daikon, peeled and cut into thin half moons

6 oz (170 g) pea pods
1 red bell pepper, thinly sliced
4 oz (110 g) shitake, cremini, or enoki mushrooms (or 2 oz (60 g) dried shitake mushrooms, rehydrated), sliced
8 oz (225 g) spinach leaves
1 bunch scallions, thinly sliced
3 tablespoons miso paste dissolved into 1 cup (240 ml) hot water
1 carrot, shredded
Siracha hot sauce or ground dried chiles

Cook the udon in salted boiling water until tender, according to package instructions. Drain and rinse under cold water until cool.

Meanwhile, place the broth in a large pot and bring to a boil. Add the sesame oil, tamari, ginger, tofu and daikon. Simmer for 15 minutes. Stir in the pea pods, bell pepper, and mushrooms. Cook for 2 to 3 minutes, then add the spinach and scallions. Stir in the miso paste and water.

To serve, divide the udon noodles among 4 bowls. Ladle the soup over the noodles and garnish with a bit of shredded carrot. Season with more sesame oil, tamari, and siracha or ground chiles, to taste.

***

Gingered Baby Bok Choy

Serves 4

1 lb (450 g) baby bok choy
2 tablespoons peanut or canola oil
1‑inch piece of fresh ginger, grated
3 cloves garlic, minced
8 oz (225 g) mushrooms, sliced
2 tablespoons soy sauce
1 tablespoon sesame oil

Trim the stem ends off the bok choy and discard. Cut the top leaf portion from the bok choy stalk portion and set aside. Slice the bok choy stalks lengthwise into 1/2 inch-wide pieces.

Heat the oil in a wok or large saute pan over a high heat. When the oil is hot, stir in the grated ginger and minced garlic. Cook over a high heat, stirring constantly, for about 1 minute. Do not let the garlic burn. Add the stalks of the bok choy and stir-fry for 2 minutes. Add the mushrooms and soy sauce and stir-fry for another 2 minutes. Sitr in the leaf portion of the bok choy and continue to cook over a high heat, stirring constantly until the leaves are wilted. Turn off the heat and drizzle the sesame oil over the bok choy. Serve immediately.

***

Coconut Sorbet
adapted from the Blue Ginger restaurant, Wellesley, MA

Makes 1 quart (about 1 liter)

2 x 14 ‑oz (400-ml) cans coconut milk
1 cup (80 g) dessicated coconut
3/4 cup (150 g) sugar
1 pineapple, rind removed, cored, quartered and sliced into 1/2‑inch pieces

In a medium saucepan, combine the coconut milk, coconut, and sugar and bring to a boil, stirring until the sugar is completely dissolved. Remove from the heat, cool, then refrigerate until fully chilled, about 2 hours. Freeze the mixture in an ice cream maker according to the manufacturer’s directions. Serve with fresh pineapple.

30-minute meals, Pasta and noodles, Seafood

Baked Salmon with Leeks, Parmesan Tortellini, and Roasted Brussels Sprouts

Since last night’s dinner turned out so well, I decided to test my luck with another Bittman recipe and tried one of his fish preparations today. Like yesterday’s dinner, this meal was quick to prepare, tasty, and I thoroughly enjoyed it. One of the nice things about Bittman’s cookbook is the relatively low fat content of many of his meals. I like to save my calories for dessert (leftover pecan pie from our Thanksgiving feast). And if you think you don’t like Brussels sprouts, try them roasted. Just once. I promise they’re nothing like the mushy, bitter Brussels sprouts of your childhood.

Baked Salmon with Leeks
adapted from Mark Bittman’s Quick and Easy Recipes from the New York Times

Serves 4

1 1/2 lb (680 g) leeks
1/2 cup (120 ml) dry white wine or chicken or fish stock
salt and freshly ground black pepper
1 tablespoons Dijon mustard
1 1/2 lb (680 g) salmon or other fish fillet, about 1 inch thick

Preheat the oven to 400°F (200°C). Trim about 1/2 inch from the root ends of the leeks, then trim off all the tough green leaves. Cut the rest in half lengthwise and chop, then wash well in a colander, being sure to rinse between all the layers.

Scatter the washed leeks over the bottom of an ovenproof casserole. Mix with the wine or stock, salt, pepper, and mustard. Top with the fish, then sprinkle the fish with salt and pepper. Cover the casserole and put it in the oven.

Bake for 10 to 15 minutes, or until a thin-bladed knife meets little or no resistance when inserted into the thickest part of the fish. Uncover and serve the fish with the leeks and pan juice spooned over it.

***

Parmesan Tortellini

Serves 4 as a side dish

1 x 13-oz (370‑g) package cheese tortellini (Barilla recommended)
1/4 cup (60 ml) olive oil
3 cloves garlic, minced
freshly grated Parmesan or Pecorino Romano cheese

Cook the tortellini until it’s al dente, according to package directions. Drain the tortellini (but do not rinse) and rinse out the pan. Add the olive oil and minced garlic to the pan and heat on medium, stirring occasionally, until the garlic is golden. Watch the pan carefully, as the garlic will go from golden to burnt in a matter of seconds. If the garlic burns, start over with new olive oil and garlic. Just as the garlic turns golden, turn off the heat. Return the tortellini to the pan and toss with the garlic and olive oil. Serve with the grated cheese.

***

Roasted Brussels Sprouts
from The Barefoot Contessa Cookbook by Ina Garten

Serves 6

1 1/2 lb (680 g) Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat the oven to 400°F (200°C).

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt, and serve immediately.

30-minute meals, Appetizers, Asian food, Miscellaneous, Poultry, Salads

Asian Chicken Salad with Greens and Scallion Pancakes

From Issaquah to Birmingham, towns across the globe are finding that the recession has driven consumers from the ubiquitous Borders or Barnes & Nobles back to public libraries. Libraries are especially useful for people like me who love drooling over glossy cookbook pages but are too cheap to actually buy them. The stash of cookbooks at our East Side library is so overwhelming that I’ve taken to letting Sam pick out the cookbook we bring home with us. This week, I decided to try random picks at the beginning of the alphabet. Tonight we had “B” for Bittman — Mark Bittman, the New York Times’s Minimalist with the most. I’ve made several of his recipes, clipped from the inky pages of the Times, but this was my first time browsing through one of his cookbooks. I couldn’t be happier with my choice (Mark Bittman’s Quick and Easy Recipes from the New York Times). The book is filled with quick and easy recipes, just as it promises, with lots of notes on how to adapt the recipes depending on what you have on hand.

Though I’m not normally impressed with entree salads (it takes a lot of lettuce to fill me up), this chicken salad is truly satisfying. The scallion pancakes make a nice savory accompaniment, but a good baguette would work as well.

IMG_7747

Asian Chicken Salad with Greens
adapted from Mark Bittman’s Quick and Easy Recipes from the New York Times

Serves 4

1 1/2 lb (680 g) skinless, boneless chicken thighs (recommended) or breasts
1/4 cup (60 ml) soy sauce
3 tablespoons tahini or peanut butter
1 teaspoon sesame oil
1 clove garlic, peeled
a few drops of hot sauce
salt and freshly ground pepper
1/2 teaspoon sugar
2 tablespoons rice wine vinegar or other mild vinegar
1 cucumber
6 cups (7 oz/200 g) salad greens
2  scallions, chopped
cilantro and grated carrot, to garnish

Preheat the broiler. Cut the chicken meat into 1/2- to 1‑inch chunks, then place in a 13 x 9‑inch baking dish and drizzle with 2 tablespoons of the soy sauce.

In a blender, combine the remaining soy sauce with the tahini, sesame oil, garlic, hot sauce, salt, pepper, sugar and vinegar. Turn the blender on and add 1/3 cup (80 ml) hot water, a teaspoon at a time, until the mixture is smooth and creamy. Cool the dressing in the refrigerator.

Broil the chicken, turning once or twice. Total cooking time will be 10 to 12 minutes for thighs or 6 to 8 minutes for breasts. Meanwhile, peel the cucumber (if it’s waxed), slice it in half the long way, and scoop out the seeds with a grapefruit spoon. Cut it into 1/2‑inch dice, and combine in a bowl with the dressing. When the chicken is done, let it rest and cool for a few minutes, then toss it and the cucumber with a few tablespoons of the dressing. Taste and adjust the seasoning if necessary. Serve the chicken and cucumbers on top of greens, garnished with cilantro and shredded carrot. Pass extra dressing so everyone can add dressing to his or her taste.

***

IMG_7745

Scallion Pancakes
from Mark Bittman’s Quick and Easy Recipes from the New York Times

Serves 4

salt and freshly ground black pepper
4 bunches scallions or spring onions, about 1 lb (450 g)
1 egg
1 teaspoon soy sauce
1/2 cup (60 g) flour
peanut, canola or olive oil as needed

Bring a medium pot of salted water to a boil while you trim the scallions. Roughly chop three bunches, and mince the fourth.

Add the larger portion of scallions to the water, and cook for about 5 minutes, or until tender. Drain, reserving about 1/2 cup (120 ml) of the cooking liquid. Puree the cooked scallions in a blender, adding just enough of the cooking liquid to allow the machine to do its work.

Mix the puree with the egg and soy, then gently stir in the flour until blended. Add pepper to taste, then the reserved minced scallions. Film a nonstick or well-seasoned skillet with oil, and turn the heat to medium-high. Drop the batter into the pan by the tablespoon or quarter cup, and cook about 2 minutes to a side, or until lightly browned. If necessary, the pancakes can be kept warm in a 200°F (95°C) oven for about 30 minutes.

30-minute meals, Asian food, Cakes, Desserts, Fruit, Pasta and noodles, Vegetarian main dishes

Pad Thai and Banana Walnut Muffins

I’ve been known to judge Thai restaurants by the quality of their pad thai and I don’t think I’m alone. Of all the Thai dishes we Westerners enjoy, pad thai is probably the best known (i.e., most ordered). Variations run the gamut, from peanut butter-based sauces to super spicy chili-flecked noodles. I’ve tried making pad thai in the past with disappointing results. It seemed almost too hard to wade through all the variations to find a good recipe. A few things seem to be universal (rice noodles, peanuts, lime), but the true taste of pad thai, or what I wanted pad thai to be, eluded me until Reuben found this Alton Brown version. The small quantities of some of the hard-to-find ingredients may lead you to believe you don’t really need them, but trust me, you do. Somehow a couple tablespoons of dried shrimp or a few shreds of salted cabbage really make the dish what it is. And these odd ingredients all freeze or refrigerate well for several months, so they won’t go to waste.

I’ve been making the banana walnut muffins for years. They’re moist and not too sweet, with a nearly crisp top thanks to all the butter. These freeze well too. To freeze, simply cool the muffins, then drop them into a Ziploc bag. They’ll keep for up to two months. I grab a couple frozen muffins when I wake up in the morning, then by the time the kids are dropped off at school, I can leisurely enjoy the now-defrosted muffins in the car on my way to work.

Pad Thai
adapted from Alton Brown

Serves 2

1 oz (30 g) tamarind paste
3/4 cup (180 ml) boiling water
2 tablespoons fish sauce
2 tablespoons brown sugar
1 tablespoon rice wine vinegar
4 oz (110 g) rice stick noodles
8 oz (225 g) tofu, pressed and then cut into 1/2‑inch-wide strips
2 tablespoons soy sauce
2 tablespoons peanut oil
1 bunch scallions, chopped, divided
2 teaspoons minced garlic
2 eggs, beaten
1 tablespoon salted cabbage
1 tablespoon dried shrimp
3 oz (90 g) bean sprouts, divided
1/2 cup (75 g) roasted salted peanuts, chopped, divided
freshly ground dried red chili peppers, to taste
1 lime, cut into wedges

Place the tamarind paste in the boiling water and set aside while preparing the other ingredients.

Combine the fish sauce, sugar, and rice wine vinegar in a small bowl and set aside.

Place the rice stick noodles in a mixing bowl and cover with hot water. Set aside while you prepare the remaining ingredients. Once the other ingredients are measured out into separate bowls, drain the water from the noodles and set them aside.

In a small bowl, toss the tofu with the soy sauce and let it marinate.

Press the tamarind paste through a fine mesh strainer and add to the sauce. Stir to combine.

Place a wok over a high heat. Once hot, add 1 tablespoon of the peanut oil. Heat the oil until it shimmers, then add the tofu. Cook the tofu until golden brown, moving constantly, for 1 to 2 minutes. Remove the tofu from the pan to a small bowl and set aside.

If necessary, add some more peanut oil to the pan and heat until shimmering. Add two-thirds of the scallions and then the garlic. Cook for 10 to 15 seconds. Add the eggs to the pan; once the eggs begin to set up, about 15 to 20 seconds, stir to scramble. Add the remaining ingredients in the following order and toss after each addition: noodles, sauce, cabbage, shrimp, and two-thirds of the bean sprouts and peanuts. Toss everything until heated through, but no longer than 1 to 2 minutes total. Transfer to a serving dish. Garnish with the remaining scallions, bean sprouts, and peanuts. Serve immediately with the ground chili peppers and lime wedges.

***

The Palace Cafe’s Banana Walnut Muffins
adapted from The Palace Cafe

Makes 1 dozen

1 1/2 cups (180 g) all-purpose flour
3/4 cup (150 g) sugar
3/4 cup (about 3 oz/90 g) chopped walnuts
1 1/2 teaspoon baking soda
1/4 teaspoon salt
3 ripe bananas, well mashed (about 1 1/4 cup)
1/2 cup (1 stick/110 g) unsalted butter, melted and cooled
1 egg
2 1/2 tablespoons milk

Preheat the oven to 350°F (180°C). Grease 12 (1/2 cup) muffin cups or line with paper or silicone muffin liners. Mix together the flour, sugar, chopped walnuts, baking soda and salt in a large bowl. Combine the bananas, butter, egg and milk in a medium bowl. Add the banana mixture to the dry ingredients, mixing until just combined. Divide the batter among the prepared muffin cups. Bake until a tester inserted into the center of a muffin comes out clean, about 25 minutes. Serve warm or at room temperature.

30-minute meals, Desserts, Holidays, Pasta and noodles, Vegetarian main dishes

Fettucine with Brussels Sprouts and Pine Nuts and Christmas Rocky Road

If greens are the outcasts of the vegetable world, then Brussels sprouts must be out-and-out exiles. I think they look like little alien heads, but I love how Kitchen Scraps portrays them, as Mr. B. Russell Sprout, “who lived in a red-brick townhouse on a cobblestone lane near the bank where he worked. Even the other bankers thought Mr. Sprout was an old fuddy-duddy because he always wore the same limp green tweed suit and bowler hat every day.” If they’re overcooked, they turn bitter and taste awful, which is why most people don’t like them — or just think they don’t. If cooked properly, they have a delicate nutty flavor, yet popular culture ranks them right up there with knocking back a spoonful of cod liver oil straight up. If you think you don’t like Brussels sprouts, try this recipe. And if you don’t believe me, go read some of the reviews of it here and see how many former sprouts haters were converted. I like to make this for a quick weeknight meal as soon as sprouts are in season, but especially around the holidays, on a day when you feel like you need a break from all the excess.

I have to warn you about the rocky road — you’ll find it hard to stay away from it. The first time I made it, we ate the whole pan in less than 24 hours by constantly going back for just one more little piece. As I found out the hard way last week, this isn’t the best treat to make for a play date. The kids loved it and kept sneaking pieces off the plate, but not being the daintiest eaters, their mouths and hands were quickly covered with chocolate.

IMG_0892

Fettuccine with Brussels Sprouts and Pine Nuts
adapted from Gourmet, November 2007

Serves 4

I’ve adapted this to add pancetta and a generous splash of cream. After reading the reviews on Epicurious, next time I’ll try adding some lemon zest and juice and a bit of white wine as well.

3/4 lb (340 g) Brussels sprouts, trimmed
1/2 lb (225 g) dried egg fettuccine
4 oz (110 g) pancetta or bacon (optional; omit for a vegetarian version)
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
3 tablespoons pine nuts
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup (60 ml) heavy cream
plenty of freshly grated Parmesan, to serve

Slice the Brussels sprouts in a food processor fitted with the slicing disk (or else slice them very thinly by hand). Cook the fettuccine in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.

Cook the pancetta or bacon until crisp. Drain on paper towels and set aside.

Heat the butter and oil in a large heavy skillet over a medium heat until the foam subsides, then cook the pine nuts, stirring, until golden, 1 to 2 minutes. Add the Brussels sprouts, salt and pepper, then saute over a medium-high heat until tender and lightly browned, about 4 minutes.

Reserve 1/2 cup (120 ml) of the pasta cooking water, then drain the pasta and add to the skillet along with the cream, tossing with enough of the reserved water to moisten. Serve with freshly grated Parmesan cheese.

***

Christmas Rocky Road
adapted from Nigella Christmas by Nigella Lawson

9 oz (250 g) dark chocolate, chopped
5 oz (150 g) milk chocolate, chopped
6 oz (175 g) butter, softened, plus extra for greasing
4 tablespoons golden syrup or light corn syrup
7 oz (200 g) amaretti biscuits, digestive biscuits or, in the States, Nilla wafers or any plain cookie
5 oz (150 g) shelled Brazil nuts
5 oz (150 g) red glacé cherries
4 oz (110 g) mini marshmallows
1 tablespoon icing sugar

Place the dark and milk chocolate pieces into a heavy-based pan. Add the butter and golden syrup and cook over a low heat to melt and combine.

Place the amaretti biscuits into a freezer bag and bash with a rolling pin to make crumbs of various sizes. (Or pulse in the food processor a few times.) Place the Brazil nuts into another freezer bag and bash in the same way.

Take the pan of melted chocolate mixture off the heat and add the crushed biscuits and nuts. Add the glacé cherries and mini marshmallows. Fold the mixture carefully to coat all of the solid ingredients with the syrupy chocolate mixture.

Pour the mixture into a 10 x 2‑inch greased and lined baking tray and smooth the surface as much as possible (although it will look bumpy). Refrigerate for 2 hours, or until firm enough to cut. Dust with icing sugar. Remove the block of rocky road from the tray and cut into 24 rectangles.

30-minute meals, Asian food, Pasta and noodles, Seafood

Roasted Cod with Shiitakes and Soba in Miso Broth and Lettuce Dressed Asian-style

Sometimes my heart sinks when Reuben asks for “something light” for dinner. More often than not, I want to tuck into a full plate of something hearty, hot, and filling for dinner. “Light” is not appetite inducing to me, except on the hottest of summer days. But, like cooking for vegans or picky eaters, I like the challenge of cooking light. This was a first-time recipe for me, but will definitely go into my regular rotation. It’s low fat but very satisfying — the type of dish you might imagine served at an upscale spa. I certainly didn’t miss the calories. And did I mention it only take 15 minutes to prepare? You can’t go wrong with this one.

Roasted Cod with Shiitakes and Soba in Miso Broth
adapted from Gourmet, February 2008

Serves 4

4 x 6‑oz (170‑g) pieces Pacific cod or hake fillet (about 1 inch thick)
2 1/2 tablespoons vegetable oil, divided
salt and freshly ground black pepper
1/4 lb (110 g) sliced shiitake mushroom caps
10 oz (280 g) soba noodles
4 cups (1 liter) water
2 to 3 tablespoons miso paste (depending on the strength of the miso paste)
1 scallion, thinly sliced
accompaniments: toasted sesame oil, soy sauce, Sriracha hot sauce

Preheat the oven to 450°F (230°C) with rack in the middle.

Pat the fish dry in a small shallow baking pan and drizzle with 1/2 tablespoon oil, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Toss the mushrooms with the remaining 2 tablespoons oil and 1/4 teaspoon each of salt and pepper, then spread them in another small shallow baking pan.

Roast the fish and mushrooms, stirring the mushrooms once or twice, until the fish is just cooked through and the mushrooms are crisp, about 10 minutes.

Meanwhile, cook, drain and rinse the soba noodles according to the package directions. Bring the water to a boil, reduce to a simmer, then stir in the miso paste. Simmer the miso soup for 5 to 10 minutes, making sure the paste is thoroughly dissolved.

Divide the soup, mushrooms, soba and fish among 4 shallow bowls and top with the sliced scallion. Add toasted sesame oil, soy sauce, and/or Sriracha to taste.

***

Lettuce Dressed Asian-style

Serves 2

4 cups (110 g) mixed baby lettuce greens
2 to 3 tablespoons rice vinegar
1 to 2 tablespoons sesame oil
1 to 2 tablespoons olive oil
pinch of sea salt

Wash and thoroughly dry the greens. Place the greens in a large salad bowl and drizzle with rice vinegar, sesame oil, and olive oil. The amount of vinegar and oil can be varied, depending on your preference. Toss the greens gently to coat, then taste and season with a pinch of sea salt.

30-minute meals, Cakes, Italian food, Pasta and noodles, Seafood

Fettuccine Alfredo with Shrimp and Peas, Tossed Salad, and Beatty’s Chocolate Cake

Last week our beloved 13-year-old cat, Miso, was hit and killed by a car. The shock of his death quickly wore off, replaced by a constant tearfulness and an intense longing to pet him just one more time. Reuben and I grew up with Miso, moving him from student apartments in Madison to slightly nicer apartments in Chicago and finally to our home in Milwaukee. He was as loyal and wise as a dog and as stately as any person I have met. It’s still hard to pull into our driveway and not expect to see him in the window or waiting on the porch for me. After a week of grieving, I’m now able to comfort myself with the understanding that he lived a good and full life. Chocolate cake helped too. I know, I know, we shouldn’t eat out of emotion. But in my defense, the deliberate measuring, mixing, baking, and frosting of the cake were just as therapeutic as sitting down and pondering Miso’s life as I polished off piece after piece of the best cake I’ve ever tasted. Comfort food is, in fact, comforting.

Fettuccine Alfredo with Shrimp and Peas

Serves 4

1 lb (450 g) fettuccine or linguine
3 tablespoons butter, divided
1 lb (450 g) raw shrimp
salt and freshly ground black pepper
1 1/2 cups (360 ml) half-and-half (or 3/4 cup (180 ml) milk + 3/4 cup (180 ml) cream)
1 cup (150 g) grated fresh Parmesan
1 cup (140 g) fresh or frozen peas, cooked

Cook the pasta in boiling, salted water according to package directions. While the pasta cooks, melt 1 tablespoon of the butter in a small saute pan. Add the shrimp to the melted butter and cook over a medium heat for 4 to 5 minutes, until just cooked through. Season with salt and pepper to taste and set aside.

Melt the remaining 2 tablespoons of butter in a large skillet over a medium heat. Add the half-and-half, cheese, and more salt and pepper, to taste. Cook for 2 to 3 minutes, stirring constantly. Do not boil. Reduce the heat and add the cooked pasta, shrimp, and peas, tossing gently to coat. Serve immediately in warm bowls.

***

chocolate cake

Beatty’s Chocolate Cake
adapted from Barefoot Contessa at Home by Ina Garten

Serves 8

butter, for greasing the pans
1 3/4 cups (210 g) all-purpose flour, plus more for pans
2 cups (400 g) sugar
3/4 cups (100 g) good-quality cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup (240 ml) buttermilk, shaken
1/2 cup (120 ml) vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup (240 ml) freshly brewed hot coffee
chocolate buttercream (recipe follows)

Preheat the oven to 350°F (180°C). Butter 2 x 8‑inch round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With the mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chocolate Buttercream

6 oz (170 g) good-quality semisweet chocolate
1/2 lb (2 sticks/225 g) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups (150 g) sifted confectioners’ sugar
1 tablespoon instant coffee powder

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don’t whip! Spread immediately on the cooled cake.