Tag Archives: Pasta and noodles

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.

Holidays, Pasta and noodles, Vegetarian main dishes

Butternut Squash Lasagna and Steamed Green Beans

Butternut squash lasagna is my ideal comfort food. Savory, cheesy, noodle‑y, but still delicate and with some veggies to ease the guilt. The first time I made this lasagna I followed the directions exactly. This time, I experimented with some shortcuts (pesto, hand-held blender), lightened the recipe some, and also added turkey sausage for texture and a bit of protein. I like my shortcut version just as much, if not more, than the original version and hope you do, too.  If you don’t have any vegetables to steam, a simple tossed salad would taste good with this entree.

Butternut Squash Lasagna
adapted from Giada De Laurentiis

Serves 8

1 tablespoon olive oil
1 large butternut squash, peeled, seeded, and cut into 1‑inch cubes
salt and freshly ground black pepper
1/2 cup (120 ml) water
1 tablespoon amaretto
1/4 cup (55 g) butter
1/4 cup (30 g) all-purpose flour
3 1/2 cups (820 ml) milk
pinch nutmeg
3 tablespoons pesto (homemade or store bought)
12 to 16 no-boil lasagna noodles
2 1/2 cups (280 g) shredded mozzarella cheese
8 oz (225 g) turkey sausage, browned and crumbled (optional)
1/3 cup (30 g) grated Parmesan

Heat the oil in a heavy, large skillet over a medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over a medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly. Using a hand-held blender, blend until smooth. Stir in the amaretto. Season the squash puree to taste with more salt and pepper.

Melt the butter in a heavy medium-sized saucepan over a medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over a medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg and cool slightly. Stir in the pesto. Season the sauce with salt and pepper, to taste.

Position the rack in the center of the oven and preheat to 375°F (190°C).

Lightly butter a 13 x 9 x 2‑inch glass baking dish. Spread 3/4 cup (180 ml) of the sauce over the prepared baking dish. Arrange 3 to 4 lasagna noodles on the bottom of the pan. Spread one-third of the squash puree over the noodles. Spread one-third of the sausage (if using) over the puree. Sprinkle with 1/2 cup (55 g) of mozzarella cheese. Drizzle 1/2 cup (120 ml) of sauce over the noodles. Repeat layering 3 more times, ending with a layer of noodles covered with sauce.

Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking, uncovered, until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.

30-minute meals, Desserts, Pasta and noodles, Seafood

Penne with Prawns, Cream and Tomato and Blondies with Pecans and Chocolate Chips

The only culture shock of going to college in Madison, Wisconsin having grown up right on the state border in Illinois was discovering that people from northern Wisconsin really do have accents like they do in the movie Fargo, and that they say bubbler instead of drinking fountain and soda instead of pop (aka minerals or fizzy drinks in Ireland; oh, the adaptations I’ve had to make). I was genuinely shocked as a freshman, though, to discover that a new friend I’d made in the dorms who came from Maryland had never even heard of bratwurst, much less had one. You mean not all Americans had seen the commercial about Charlie Murphy cooking Johnsonville Brats? Not everyone had beer brats at every summer barbecue? I was just as surprised when my husband and I were first living together and I found out he’d never heard of or had German potato salad, which I’d thought was a staple at every grocery store deli counter. I could understand that bratwurst might be a Midwestern thing, explaining why my east coast friend hadn’t heard of them, but Matt is from Michigan. I was surprised once again when earlier this week I said I was making blondies to bring to a play date the next day, since I’d had an inexplicable craving for them for awhile, and Matt had never heard of those either. “Oh come on,” I said, “you have to know what a blondie is. Every Ruby Tuesday or Applebee’s or TGI Friday’s has a blondie sundae on their dessert menu.” But no, he insisted he had no idea what they were. Not quite a brownie and not quite a cookie, you can have it on its own or, in true over-the-top American chain restaurant style, top it with a scoop of vanilla ice cream with chocolate fudge sauce drizzled over everything. Now I’m wondering what other food is particular to the Midwest — anyone for a lemon Jello ham salad?

Penne with Prawns, Cream and Tomato
adapted from Apples for Jam by Tessa Kiros

Serves 4

2 tablespoons butter
1 x 14-oz (400‑g) can of whole plum tomatoes
salt and freshly ground black pepper
1 lb (450 g) penne
1 tablespoon olive oil
1 lb 2 oz (500 g) raw prawns, peeled and deveined (or you can use the same amount of frozen prawns)
2 cloves garlic, chopped
3 tablespoons cream
1 tablespoon chopped fresh parsley

Melt 1 tablespoon of butter in a small pan, and when it’s sizzling, add the whole tomatoes, crushing them with the back of a wooden spoon. Season with salt and pepper and cook over a medium heat for about 10 minutes, until the sauce is thick.

Meanwhile, cook the pasta in a large pot of boiling salted water, according to packet instructions. While the pasta is cooking, heat a large non-stick frying pan over a high heat. Heat the oil and the rest of the butter, then add the prawns and garlic. Over the highest heat possible, cook the prawns until they’re bright and the undersides are crusty and golden in places (you won’t achieve this with frozen prawns). It’s important that you use a non-stick pan so that the prawns fry quickly instead of boiling in their own liquid. Turn them with tongs, and once they’re cooked, sprinkle them with salt.

Drain the pasta, reserving a cup of the cooking water. Add the tomato sauce to the prawns, along with the cream and parsley. Heat until just bubbling. Add the pasta to the pan and toss everything together. If it seems like you need it, add a little of the reserved cooking water to help the sauce coat the pasta. Serve immediately with a grinding of black pepper.

***

Blondies with Pecans and Chocolate Chips 
from Bon Appétit, July 1998

Makes approx. 24 blondies

I love Smitten Kitchen’s idea of making blondies with bourbon or espresso powder, but alas, I was making these to serve to kids. These can be prepared 1 day ahead; just cover and leave out at room temperature.

2 cups (240 g) all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
10 tablespoons (1 1/4 sticks) (140 g) unsalted butter
2 cups (packed) (340 g) golden brown sugar
2 large eggs
2 teaspoons vanilla extract
3/4 cup (130 g) semisweet chocolate chips
3/4 cup (90 g) chopped pecans

Preheat the oven to 350°F (180°C). Butter and flour a 13 x 9 x 2‑inch baking pan. Mix the flour, baking powder, salt and baking soda in a medium bowl. Melt the butter in a large saucepan over a low heat. Remove the saucepan from the heat, then add the sugar and whisk to blend. Whisk in the eggs and vanilla extract, then gradually stir in the flour mixture (the batter will be thick). Spread the batter in the prepared pan and sprinkle with the chocolate chips and pecans. Bake the blondies for about 25 minutes, until a tester inserted into the center comes out with moist crumbs attached. (Don’t overcook them, or they’ll turn out hard and dry.) Cool the blondies in the pan on a rack. Cut into squares and serve.

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

Pasta with Greens, Garbanzo Beans and Ricotta Salata and Caramel-dipped Apples

I love one-pot meals that cover the four basic food groups. I love them even more if they can be prepared in less than 30 minutes, like this dish.  The only trouble with this dish was the cheese. I went to three stores before finding it at one of Milwaukee’s gems, Glorioso Brothers Company, an Italian grocer and specialty food shop on now-trendy Brady Street. If you can’t find ricotta salata, try substituting feta.

I’m still eating orchard apples (our CSA delivery included a couple more pounds!), but I’m not going to complain. We would have bought more if we needed to to make caramel-coated apples, a now annual tradition for us. Although you can decorate the apples with just about anything, I especially love the caramel paired with salted, roasted nuts.

IMG_7209

Pasta with Greens, Garbanzo Beans and Ricotta Salata
adapted from Food Network’s Giada at Home

Serves 4 to 6

1 lb (450 g) medium pasta shells, orecchiette or other short pasta
1/2 cup (120 ml) olive oil
2 garlic cloves, crushed
1/2 teaspoon red pepper flakes
12 oz (340 g) Swiss chard, stemmed and roughly chopped
12 oz (340 g) baby spinach leaves
1 x 15-oz (425‑g) can garbanzo beans, rinsed and drained
2 cups (280 g) small cherry or grape tomatoes
8 oz (225 g) ricotta salata cheese, crumbled
2 teaspoons lemon zest
salt and freshly ground black pepper

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, according to package directions. Drain and reserve about 1 cup (240 ml) of the pasta water.

In a large skillet over a medium-high heat, heat the oil. Add the garlic and cook until fragrant and lightly browned, about 4 minutes. Using a slotted spoon, remove the garlic and discard. Stir in the red pepper flakes to the oil. Add the chard and cook until wilted. Add the spinach and cook until wilted, stirring. Add the beans and tomatoes and cook for 5 minutes. Turn off the heat. Add the pasta, half the cheese, and lemon zest. Toss well and thin out the sauce with a little pasta water, if needed.

Transfer to a large serving bowl and season with salt and pepper. Sprinkle with the remaining cheese and serve.

***

Caramel-coated Apples
adapted from Kraft

Makes 5 caramel apples

5 apples, washed and well dried
14 oz (400 g) caramels, unwrapped
2 tablespoons water
toppings: chopped nuts, mini chocolate chips, shredded coconut, sprinkles

Insert wooden sticks (from the bag of caramels or popsicle sticks) into the stem ends of the apples. Cover a large cutting board with waxed paper and grease the paper with butter.

Cook the caramels and water in a large saucepan on a medium-low heat until the caramels are completely melted, stirring constantly.

Dip the apples in caramel. Spoon additional caramel over the apples if necessary to evenly coat them. Let excess caramel drip off. Scrape the bottoms of the apples to remove more excess caramel. Roll the apples in your topping(s) of choice. Place the apples on the prepared plate. Refrigerate for 1 hour (if you can wait). Remove from the refrigerator 15 minutes before serving; let stand at room temperature to soften slightly. Refrigerate leftovers.

Cookies, Italian food, Pasta and noodles, Vegetarian main dishes

Pasta with Chickpeas (Pasta e Ceci) and Ginger Cookies

I always feel better knowing there’s a can of chickpeas in the pantry, since I can turn it into a quick lunch with some couscous, lemon and diced feta. Or I can turn it into one of my favorite kitchen cupboard dinners — you know the kind, the ones you pull together from whatever you have lurking in the pantry or at the back of the crisper in the fridge, usually on the night before you do your grocery shopping when there’s nothing else in the house — spaghetti with chickpeas, lemon juice, parsley and freshly grated Parmesan, a recipe I picked up from Denis Cotter’s Paradiso Seasons. Jamie Oliver calls this a cousin of pasta e fagioli, the traditional Italian peasant dish of beans and pasta, so if you like that dish, chances are good you’ll like this one too.

But enough about soup. Let’s talk about these cookies. Ina Garten really knows how to make perfect autumn food — first it was her date nut spice bread, and now these cookies. Both recipes use a combination of cinnamon, nutmeg and cloves that creates an atmosphere while you’re baking them that you want to wrap yourself up in. I gave one of the cookies to the woman who delivers our organic fruit and veg, and the first thing she did was hold it up to her nose to smell it and sigh appreciatively. I said before that the date nut spice bread might be the best thing I bake this autumn, but these cookies are a close contender.

Pasta with Chickpeas (Pasta e Ceci)
adapted from Jamie’s Italy by Jamie Oliver

Serves 4

1 small onion, finely chopped
1 stick of celery, finely chopped
1 garlic clove, finely chopped
extra virgin olive oil
1 sprig of fresh rosemary, leaves picked and finely chopped
2 x 14-oz (400‑g) cans of chickpeas
2 1/4 cups (540 ml) chicken or vegetable stock
3 1/2 oz (100 g) ditalini or macaroni
sea salt and freshly ground black pepper
a small handful of chopped fresh basil or parsley, to serve
freshly grated Parmesan cheese, to serve
crusty bread, to serve

Put the finely chopped onion, celery, and garlic into a saucepan with a little extra virgin olive oil and the rosemary and cook as gently as possible, with the lid on, for 15 to 20 minutes, until all the vegetables are soft, without any color.

Drain the chickpeas well and rinse them in cold water, then add them to the pan and cover with the stock. Cook gently for 30 minutes. Using a slotted spoon, remove half the chickpeas and put them to one side in a bowl.

Puree the soup in the pan using a handheld immersion blender. (If you don’t have one, you can whiz it up in a food processor instead, then pour it back into the pan.) Add the reserved whole chickpeas and the pasta, season the soup with salt and pepper, and simmer gently for about 15 minutes, until the chickpeas are tender and the pasta is cooked.

At this point, if the soup is a little thick, pour in some boiling water from the kettle to thin it down, and add more salt and pepper if needed. Serve drizzled with good-quality extra virgin olive oil and sprinkled with some basil or parsley and Parmesan cheese. Serve some warm crusty bread alongside.

***

The Barefoot Contessa’s Ultimate Ginger Cookies
adapted from The Barefoot Contessa at Home by Ina Garten

Makes 16 cookies

2 1/4 cups (270 g) all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
1 cup (170 g) dark brown sugar, lightly packed
1/4 cup (60 ml) vegetable oil
1/3 cup (80 ml) unsulfured molasses or black treacle
1 extra-large egg, at room temperature
1 1/4 cups (170 g) chopped crystallized ginger
granulated sugar, for rolling the cookies

Preheat the oven to 350°F (180°C). Line 2 sheet pans with parchment paper.

In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.

Scoop the dough with 2 spoons or a small ice cream scoop (I used a 1/4 cup measuring cup, which is 90 g of dough). With your hands, roll each cookie into a 1 3/4‑inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

Desserts, Pasta and noodles

Penne with Chorizo and Spinach and Dulce de Leche Brownies

I’ve been reading recipes for all manner of heavenly-sounding things made with dulce de leche for awhile now, but no matter how much I wanted to try it, I wasn’t about to make my own by boiling an unopened can of condensed milk and risk having it explode; my house had enough problems this summer without adding replastering my kitchen ceiling to the bill. But when I came across David Lebovitz’s version, which is simply (and safely!) baked in the oven for an hour, I gave it a go, and like David Lebovitz, I had to stop myself from eating it all to make the brownies.

I cut the brownies into two dozen bite-sized portions so that I could bring half of them over to a friend and so that Matt could take some more into work to share. I’ve spent the past three weekends in a row entertaining visitors, and all that wine and baking and richer-than-usual cooking means I’ve got a few pounds to lose now, so the last thing I needed was these brownies hanging around the house, because they would be impossible to stay away from. Even the jar of dulce de leche on its own was pretty irresistible. Now that I know how easy it is to make it myself, I can finally try out all those other recipes I’ve had my eye on.

penne with chorizo and spinach

Penne with Chorizo and Spinach
adapted from Neven’s Real Food for Families by Neven Maguire

Serves 6

1 lb (450 g) chorizo sausage, cut into 1‑inch pieces on the diagonal
2 onions, thinly sliced
3 cloves garlic , crushed
1 red chili, deseeded and finely chopped, or a pinch of red pepper flakes (optional)
2 tablespoons shredded fresh basil
2 x 14-oz (400‑g) cans chopped tomatoes
1 teaspoon sugar
salt and freshly ground black pepper
1 lb (450 g) penne
8 oz (200 g) baby spinach

freshly grated Parmesan, to serve

Heat a frying pan and tip in the chorizo sausage pieces, then cook for 2 minutes, tossing the pan occasionally to ensure they cook evenly. Add the onions and garlic, then cook for another 5 minutes until the onions are golden, stirring occasionally.

Stir the chili (if using) into the chorizo and onion mixture with the basil and cook for 1 minute. Pour in the tomatoes, add the sugar and season to taste. Bring to the boil, then reduce the heat and simmer for 30 minutes, until slightly reduced and thickened, stirring occasionally.

Meanwhile, cook the pasta in a large pot of boiling salted water for about 10 minutes, or according to the packet instructions, until al dente. Drain well and return to the pot. Stir in the chorizo sauce along with the spinach and mix well to combine — the heat of the pasta and sauce should cook the spinach instantly.

To serve, divide the chorizo and spinach pasta among warmed bowls and scatter over the freshly grated Parmesan.

***

Dulce de Leche Brownies
adapted from David Lebovitz

Makes 12 large brownies or 24 bite-sized ones

1 x 14-oz (400‑g) can of sweetened condensed milk (I used Carnation brand)
sea salt
8 tablespoons (110 g) unsalted butter
6 oz (170 g) bittersweet or semisweet chocolate, finely chopped
1/4 cup (30 g) unsweetened Dutch-process cocoa powder
3 large eggs
1 cup (200 g) sugar
1 teaspoon vanilla extract
1 cup (120 g) flour
1 cup (240 ml) dulce de leche, either homemade or store bought

To make the dulce de leche, preheat the oven to 425° F (220° C).

Pour the can of sweetened condensed milk (not evaporated milk) into a glass pie plate or shallow baking dish. Stir in a few grains of sea salt. Set the pie plate within a larger pan, such as a roasting pan, and pour in hot water until it reaches halfway up the side of the pie plate. Cover the pie plate snugly with aluminum foil and bake for 1 to 1 1/4 hours. (Check on the pie plate a few times during the cooking time and add more water to the roasting pan if too much has evaporated.)

Once the dulce de leche is browned and caramelized, remove it from the oven and allow it to cool. Once cool, whisk until smooth. Store it in the refrigerator until ready to serve. Warm gently in a warm water bath or microwave before using.

To make the brownies, preheat the oven to 350°F (175°C).

Line an 8‑inch square pan with a long sheet of aluminum foil that covers the bottom and reaches up the sides. If it doesn’t reach all the way up and over all four sides, cross another sheet of foil over it, making a large cross with edges that overhang the sides. Grease the bottom and sides of the foil with a bit of butter or nonstick spray.

Melt the butter in a medium saucepan. Add the chocolate pieces and stir constantly over a very low heat until the chocolate is melted. Remove from the heat and whisk in the cocoa powder until smooth. Add in the eggs one at a time, then stir in the sugar, vanilla and then the flour.

Scrape half the batter into the prepared pan. Next, drop one-third of the dulce de leche, evenly spaced, over the brownie batter, then drag a knife through it to swirl it slightly. Spread the remaining brownie batter over, then drop spoonfuls of the remaining dulce de leche in dollops over the top of the brownie batter. Use a knife to swirl the dulce de leche very slightly.

Bake for 35 to 45 minutes. The brownies are done when the center feels slightly firm. Remove from the oven and allow the brownies to cool completely. These brownies actually become better the second day, and will keep well for up to 3 days.

Pasta and noodles, Poultry

Baked Rigatoni with Grilled Vegetables and Turkey Pesto Meatballs

I hesitate to post this pasta recipe, not because it wasn’t good, but because it was a lot of trouble. Considering the 2 hours it took me to peel the tomatoes, grill the vegetables, peel the peppers, simmer the sauce, boil the pasta, then bake dish, I expected a masterpiece, something as good as one of Rick Bayless’s moles, for example, which are worth every minute of work. We did enjoy the baked rigatoni, especially the leftovers, but it wasn’t the masterpiece I had hoped for. It’s a good recipe if you need to use up a lot of produce and you have an afternoon to spend hanging around the house, cooking and drinking the rest of the bottle of wine that you’ll need to open for the sauce.

Although the pasta was a bit disappointing, we loved the meatballs. I think they might be my best pesto concoction to date. Unlike the rigatoni dish, these couldn’t be easier or quicker to make.

Baked Rigatoni with Grilled Vegetables
from The New Vegetarian Epicure by Anna Thomas

Serves 8 to 10

1 large eggplant (about 1 1/2 lb/680 g)
2 large bell peppers
olive oil for grilling
2 large onions (red and/or white), peeled and sliced
3 cloves garlic, chopped
2 tablespoons olive oil
4 cups tomatoes (about 900 g), peeled and chopped
3 tablespoons fresh basil, chopped
3 tablespoons parsley, chopped
1/2 cup (120 ml) dry red wine
1 lb (450 g) rigatoni
8 oz (225 g) mozzarella, grated

Slice the eggplants lengthwise, 1/2‑inch thick. Salt the slices lightly on both sides and let them sit in a colander to drain for 30 to 45 minutes. Pat dry. Cut the peppers in quarters lengthwise and remove the seeds and stems. Brush the vegetables with olive oil.

Grill the eggplant until tender. Grill the peppers (skin side down) until charred. Put the peppers in a paper bag for a few minutes to sweat, then slip off their skins. Cut the vegetables into wide strips and set aside.

Heat 2 tablespoons olive oil, then saute the onion and garlic until golden. Add about three-quarters of the tomatoes, the herbs, salt and pepper, and the wine. Simmer until thickened, about 30 minutes.

Preheat the oven to 350°F (180°C) and oil a gratin dish or 9 x 13-inch baking pan. Cook the rigatoni in boiling salted water until just al dente. Drain and mix the pasta gently but thoroughly with the tomato sauce and grilled vegetables. Pour into the gratin dish and sprinkle with the remaining tomatoes and then the grated mozzarella.

Bake for about 30 minutes, until very hot and the cheese is beginning to color. If you like a brown, bubbly gratin topping, place under the broiler for 1 minute. Serve at once.

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Turkey Pesto Meatballs

Makes about 18 meatballs

2 slices good-quality white bread, torn into smallish pieces
1 lb (450 g) ground turkey
3 tablespoons pesto
2 tablespoons grated Parmesan cheese
1 egg
1/2 teaspoon salt
1/4 teaspoon pepper

Make breadcrumbs by pulsing the torn bread in a food processor until crumbs form, usually about 20 short pulses.

Mix the breadcrumbs with the remaining ingredients in a medium bowl. Form the mixture into 1‑inch meatballs. Place the meatballs on a wire rack resting on top of a baking sheet (there should be space between the rack and sheet). Let the meatballs rest in the fridge for 20 to 30 minutes. Bake at 375°F (190°C) for 15 to 20 minutes, until cooked through, turning the meatballs over once, halfway through cooking.