Tag Archives: Pasta and noodles

Italian food, Pasta and noodles, Vegetarian main dishes

Polpette di Melanzane (Eggplant ‘Meatballs’) with Spaghetti and Tomato Sauce

I think most people by now have heard Michael Pollan’s famous advice: “Eat food. Not too much. Mostly plants.” One way of reaching this goal is to adopt the Meatless Monday approach. In a nutshell, it’s an international campaign to try to “reduce meat consumption 15% in order to improve personal health and the health of our planet.” Who can argue with that? I think the problem is that many people think vegetarian food is bland and boring — and let’s face it, some of it is. But if all vegetarian recipes tasted as outstanding as this one, I guarantee you wouldn’t even miss the meat in the dinner just once a week. My mom’s turkey meatball recipe is one of my all-time favorites, but I have to admit that I like this vegetarian version even better. They’re light, tender and have even more flavor than regular meatballs. And because they’re vegetarian, I didn’t feel at all guilty about sneaking a fourth polpette (I figured I’d work on that “not too much” part of the Pollan mantra some other time).

Polpette di Melanzane
adapted from Catherine Fulvio via the Good Food Channel; you can watch Catherine making these here and see just how easy it is

Serves 4 (makes 14 to 16 balls)

The original recipe calls for 2 teaspoons chopped mint and 1 teaspoon oregano, but I used basil and parsley simply because it’s what I had in my fridge. I used a modified version of Marcella Hazan’s tomato sauce here, but feel free to use your own favorite tomato sauce recipe or even a good-quality store-bought one. The polpette can be frozen, so you might even want to make a double batch. I certainly will the next time I cook this.

for the polpette:
2 large eggplants, cut in half
extra virgin olive oil
salt and freshly ground black pepper
4 large cloves garlic, finely chopped
2 cups (200 g) breadcrumbs
1 1/4 cups (125 g) freshly grated Parmesan or Pecorino cheese
2 egg yolks
1 tablespoon chopped basil
1 tablespoon chopped parsley
a pinch of grated nutmeg
1 lb (450 g) spaghetti, to serve

for the tomato sauce:
5 tablespoons (75 g) unsalted butter
3 cloves garlic, finely chopped
1 x 28 oz can (or 2 x 400 g cans) whole plum tomatoes, with their juices
1 medium yellow onion, peeled and cut in half
salt, to taste
6 basil leaves, chopped

To make the tomato sauce, melt the butter in a large saucepan. Add the garlic and sauté gently for 1 minute. Add the tomatoes along with their juices and the onion halves. Add a pinch or two of salt. Place over a medium heat and bring to a simmer, mashing up the tomatoes gently with the back of a wooden spoon. Cook, uncovered, at a very slow but steady simmer, adjusting the heat as necessary, for about 45 minutes, or until droplets of fat float free from the tomato and the sauce has reduced and thickened. Stir occasionally, continuing to mash any large pieces of tomato with the wooden spoon. Shortly before serving, stir in the chopped basil. Taste and add salt as needed. Discard the onion.

Meanwhile, to make the polpette, preheat the oven to 350°F (180°C). Rub the halved eggplants with olive oil and sprinkle with salt and pepper. Place them on a baking tray and roast for 25 to 30 minutes. Remove from the oven and leave to cool slightly.

Scoop out the flesh of the eggplants, place in a sieve and press gently to squeeze out the excess liquid. In a mixing bowl, mash the garlic and eggplant together, then stir in the breadcrumbs, Parmesan, egg yolks, basil, parsley and nutmeg. Add salt and pepper to taste.

Shape the eggplant mixture into golf ball-sized ‘meatballs’. Heat some olive oil in a pan and fry the balls in batches until golden, turning from time to time and taking care not to crowd the pan. Place on a paper towel to drain.

When the sauce is done, add the polpette and simmer gently for 10 to 15 minutes.

Meanwhile, cook the spaghetti in a large pot of boiling salted water. Drain well and serve with the polpette and tomato sauce.

Italian food, Pasta and noodles, Salad dressings, Vegetarian main dishes

Easy Pasta Supper with Marcella Hazan’s Tomato Sauce

I’ve eaten so much pasta in my life that my blood must be part durum wheat by now. My childhood memories of dinner are crowded with images of a big bowl of salad and a basket of garlic bread on the table and a pot of spaghetti on the stove, with a huge bucket of Kemp’s ice cream in the freezer for dessert. It’s no wonder, then, that pasta is still my go-to comfort food or the first thing I think of when I want a quick dinner. After two weeks of time-consuming holiday cooking, I’m in the mood these days for something effortless but still satisfying. This famous tomato sauce from Marcella Hazan fits the bill on both counts. The recipe couldn’t be easier — melt some butter, put a halved onion in the pan, pour in some canned tomatoes and let it all simmer for 45 minutes — but the result is an alchemical kind of magic. It’s the little black dress of pasta sauces — simple, sophisticated and versatile. You wouldn’t think it was possible for a humble can of tomatoes to be transformed into such a silky-smooth sauce so full of flavor, but don’t wait much longer to try this and see for yourself. Add in a baby leaf salad tossed with my favorite balsamic vinaigrette, a loaf of Parmesan garlic bread and a nice bottle of wine, and my favorite childhood dinner feels all grown up.

Marcella Hazan’s Tomato Sauce
adapted from Essentials of Classic Italian Cooking by Marcella Hazan

Makes enough sauce for about 1 lb (450 g) of pasta, or 4 servings

5 tablespoons (75 g) unsalted butter
1 medium yellow onion, peeled and cut in half
1 x 28 oz can (or 2 x 14 oz/400 g cans) whole plum tomatoes, with their juices
salt and freshly ground black pepper

To make the tomato sauce, melt the butter in a large pot (one that can also accommodate all the pasta later) over a medium heat, then add in onion halves and pour in the tomatoes with their juices. Season generously with salt and pepper. Bring the sauce to a simmer, mashing up the tomatoes gently with the back of a wooden spoon. Cook, uncovered, at a very slow but steady simmer, adjusting the heat as necessary, for about 45 minutes, or until droplets of fat float free from the tomato and the sauce has reduced and thickened. Stir occasionally, continuing to mash any large pieces of tomato with the wooden spoon. Taste for seasoning, then discard the onion when the sauce is ready. Add your cooked, drained pasta directly to the sauce in the pot and stir until all the pasta is coated.

***

Balsamic Vinaigrette
adapted from Epicurious, March 2003

Makes about 3/4 cup (180 ml)

3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 garlic clove, minced
1/2 cup (120 ml) olive oil
salt and freshly ground black pepper

In a screw-top jar, combine the vinegar, mustard, garlic and oil, shaking well to combine. Season with salt and pepper to taste.

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.

Desserts, Fruit, Holidays, Italian food, Pasta and noodles, Poultry

Turkey Tetrazzini and Cranberry Buckle

This is one of my favorite ways to use up leftover Thanksgiving turkey. It’s an adaptation of Jamie Oliver’s chicken and mushroom pasta bake recipe (spaghetti tetrazzini), which he says is “really tacky but gorgeous.” It got me thinking about how foods or recipes are as subject to trends as anything else. Chef’s salad, cheese fondue, shrimp cocktail and deviled eggs have all had their day (though I still love shrimp cocktail and deviled eggs). But how could you go wrong with wine and cream? That will never go out of style as far as I’m concerned. What are some of your favorite tacky or untrendy foods?

Turkey Tetrazzini
adapted from Jamie’s Italy by Jamie Oliver

Serves 4

1 oz (20 g) dried porcini mushrooms
2 cloves garlic, finely sliced
12 oz (340 g) button mushrooms, cleaned and sliced
1 cup (240 ml) white wine
2 to 3 cups cooked shredded or diced turkey
1 lb (450 g) spaghetti
2 cups (480 ml) heavy cream
salt and freshly ground black pepper
2 cups (200 g) freshly grated Parmesan cheese
extra virgin olive oil

Preheat the oven to 400ºF (200ºC).

Put the porcini mushrooms in a bowl and pour over just enough boiling water to cover them (approx. 1/2 cup /120 ml). Put to one side to soak for a few minutes.

Strain the porcini, reserving the soaking water, and add them to a frying pan big enough to hold all the ingredients (including the pasta) with the garlic and fresh mushrooms. Add the wine and the strained porcini soaking water and turn the heat down. Add the turkey to the pan. Simmer gently until the wine has reduced a little.

Meanwhile, cook the spaghetti in plenty of boiling salted water according to the packet instructions and drain well. Add the cream to the pan of turkey, then bring to the boil and turn the heat off. Season well with salt and freshly ground black pepper. Add the drained spaghetti to the creamy turkey sauce and toss well. Add three-quarters of the Parmesan and stir well. Transfer to an ovenproof baking dish or nonstick pan, sprinkle with half the remaining cheese and bake in the oven until golden brown, bubbling and crisp. Divide between your plates, drizzle with extra virgin olive oil and sprinkle with the rest of the cheese before serving. (Alternatively, you could serve this right after adding the drained spaghetti and Parmesan to the creamy turkey sauce and skip putting it in the oven.)

***

cranberry buckle

Cranberry Buckle with Vanilla Crumb
adapted from Rustic Fruit Desserts by Cory Schreiber and Julie Richardson

You can keep the leftover vanilla crumb in the freezer for up to 3 months and either use it to make another cranberry buckle or as a fruit crisp topping (or you could just halve the amounts called for here for the crumb topping).

Serves 8 to 12

for the vanilla crumb (makes 2 cups):
1 cup (120 g) all-purpose flour
3/4 cup (150 g) sugar
1/4 cup (40 g) packed light brown sugar
1/2 cup (110 g) cold unsalted butter, cut into 1/4‑inch cubes
1 tablespoon vanilla extract

for the cranberry buckle:
1 3/4 cups (210 g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 cup (110 g) unsalted butter, softened
3/4 cup (150 g) sugar
zest of 1 orange
2 eggs
1 tablespoon vanilla extract
1/2 cup (120 ml) sour cream
2 cups (8 oz/225 g) cranberries, fresh or frozen

Preheat the oven to 350°F (180°C). Butter a 9‑inch square baking pan.

To make the vanilla crumb, combine the flour, sugars, salt and butter in the bowl of a food processor or a stand mixer with the paddle attachment. Pulse or blend until the mixture resembles coarse breadcrumbs. Drizzle the vanilla over the mixture and either pulse or mix briefly to distribute the vanilla. Place the crumb mix in the freezer while you prepare the buckle.

To make the buckle, sift the flour, baking powder and salt together in a bowl. Set aside.

Using a hand-held mixer or a stand mixer with the paddle attachment, cream the butter, sugar and orange zest together on medium-high speed for about 5 minutes, until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition, then stir in the vanilla. Stir in the flour mixture in three additions, alternating with the sour cream in two additions, beginning and ending with the flour mixture and scraping down the sides of the bowl once or twice. Fold in half of the cranberries.

Spread the mixture in the prepared pan. Distribute the remaining cranberries over the cake and sprinkle the crumb topping over the cranberries.

Bake for 45 to 50 minutes, or until lightly golden and firm on top. Wrapped in cling film, this cake will keep at room temperature for 2 to 3 days.

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, 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.