pasta with cauliflower

I’ve been making this pasta for a very long time, probably since the 1980s, since it’s derived from a Marcella Hazan recipe. It’s dead simple — one of the things that I love about it — and you can pre-cook the cauliflower a day ahead or so if you’d like. I usually do the whole thing at once: cook the cauliflower in water, scoop it out and then, later, cook the pasta in the same water. It’s already boiling, and you want the taste of the cauliflower anyway, so why not?
The cauliflower gets cooked more, in a skillet with toasted garlic, so don’t boil it to death; you do want it to be tender, though. And in the original Minimalist recipe, from 2000, I added the bread crumbs to the skillet along with the cauliflower, but since I usually add some pasta water to the skillet to keep the mixture saucy, the bread crumbs become soggy. Better, then, to stir the bread crumbs in at the very end. They should be very coarse, ideally homemade, and if they’re toasted in olive oil in a separate skillet before you toss them in, so much the better.
For a while now I’ve been cooking pasta recipes with less pasta and more sauce. That’s a very personal decision, I know, but you could easily make this dish with half a pound of pasta and two pounds of cauliflower, and it would be excellent.

Pasta With Cauliflower

Yield 3 or 4 servings

Time About 40 minutes

Ingredients

• 1 head cauliflower, about 1 pound
• Salt and black pepper
• 1 tablespoon minced garlic
• 1/4 cup olive oil
• 1 pound penne, fusilli or other cut pasta
• 1 cup coarse bread crumbs.

Method

• 1. Bring a large pot of water to a boil. Trim the cauliflower, and divide it into florets. Add about a tablespoon of salt to the water, and boil the cauliflower in it until it is tender but not mushy. Using a slotted spoon or strainer, remove the cauliflower and set it aside. When it is cool enough to handle, chop it roughly into small pieces.
• 2. Meanwhile, in a large deep skillet over medium-low heat, saute garlic in olive oil, stirring occasionally, until garlic is golden. Start cooking pasta in same pot and same water as was used for the cauliflower.
• 3. When the garlic is ready, add the cauliflower to skillet, and turn heat to medium. Cook, stirring occasionally. When pasta is just about done — it should be two or three minutes short of the way you like it — drain it, reserving about a cup of cooking liquid.
• 4. Add pasta to skillet containing the cauliflower, and toss with a large spoon until they are well combined. Add salt and pepper to taste, along with just enough pasta water to keep the mixture moist but not soupy. When the mixture is hot and the pasta is tender and nicely glazed, mix in the bread crumbs.

butterscotch pudding

from Saveur.com: New Recipes

INGREDIENTSFOR THE PUDDING
1 cup packed dark brown sugar
1 tsp.salt
3 Tbs. cornstarch
2 large eggs
2 cups whole milk
4 Tbs. butter
2 Tbs. Scotch whiskey
1 tsp. vanilla extract

FOR THE SCOTCH WHIPPED CREAM
1 cup whipping cream
2 Tbs. brown sugar
1 tsp. Scotch whiskey
Chocolate shavings, for garnishandnbsp;

INSTRUCTIONS1. Make the pudding: In a 2qt saucepan, mix sugar, salt and cornstarch.andnbsp;Whisk in the eggs and milk; turn heat on to medium high and bring to a boil, whisking occasionally. Cook until thick. Turn off the heat and whisk in butter, whiskey and vanilla.andnbsp;Pour into 4 ramekins or custard cups and chill thoroughly, at least an hour.

2. Make the Scotch whipped cream: In a medium bowl, beat whipping cream until soft peaks form. Whisk in brown sugar and whiskey.andnbsp;

3. To serve, top chilled pudding with a dollop of whipped cream. Garnish with chocolate shavings.andnbsp;

Creamy Baked Chicken Taquitos

• 3 oz cream cheese, softened (reduced fat is fine)
• 1/3 cup salsa verde
• juice of 1/2 a lime
• 1 tsp chile powder
• 1/2 tsp ground cumin
• pinch cayenne pepper
• 1/2 tsp onion powder
• 3 cloves garlic, minced
• 1/4 cup chopped fresh cilantro
• 3 Tbs chopped scallions
• 2 cups cooked and shredded chicken *
• 1/2 cup shredded extra sharp cheddar cheese
• 1/2 cup shredded Pepperjack cheese
• 8-12 (6-inch) corn tortillas
• kosher salt and freshly ground black pepper
• cooking spray

Preheat the oven to 425 degrees and spray a baking sheet with cooking spray.

In a large bowl, combine the cream cheese with the salsa, lime juice, cumin, chile powder, cayenne, onion powder, garlic, cilantro, scallions, and 1/4 tsp kosher salt. Fold in the chicken and cheeses. Taste and season with additional salt and pepper if necessary.

Working 3 tortillas at a time, stack them on a microwave-safe plate and cover with plastic wrap. Cook 30 seconds, or until tortillas are soft and pliable.

Spoon 2-3 tablespoons of filling onto the lower third of each tortilla, and roll tightly. Place seam side-down on the prepared baking sheet. Repeat with remaining tortillas and filling.

Spray the taquitos lightly with cooking spray, sprinkle with salt. Bake 15-20 minutes, or until the tortillas are crisp and golden-brown. Serve with salsa, sour cream, and/or guacamole.

chicken curry

1 onion 2 serrano chiles

2 cloves garlic

2 tbsp grated ginger

2 tbsp evoo

2 tsp curry powder

4 boneless chicken breasts

S and p

14 oz can light unsweetened coconut milk

Cilantro

Chop onion, chiles and garlic, add ginger and sweat in oil for a few minutes

Add curry and stir

Add bite sized chicken and cook for a few minutes with salt and pepper

Add coconut milk and simmer until chicken is done… about 20 minutes

Top with cilantro

Serve with steamed cauliflower and mint leaves along with rice…

Chicken Pot Pie With Savory Crumble Topping

Watch the Video

Serves 6

This recipe relies on two unusual ingredients: soy sauce and tomato paste. Do not omit them. They don’t convey their distinctive tastes but greatly deepen the savory flavor of the filling. When making the topping, do not substitute milk or half-and-half for the heavy cream.

Ingredients

Filling

• 1 1/2 pounds boneless, skinless chicken breasts and/or thighs
• 3 cups low-sodium chicken broth
• 2 tablespoons vegetable oil
• 1 medium onion , chopped fine (about 1 cup)
• 3 medium carrots , peeled and cut crosswise into 1/4-inch-thick slices (about 1 cup)
• 2 small celery ribs , chopped fine (about 1/2 cup)
• Table salt and ground black pepper
• 10 ounces cremini mushrooms , stems trimmed, caps wiped clean and sliced thin
• 1 teaspoon soy sauce (see note)
• 1 teaspoon tomato paste (see note)
• 4 tablespoons (1/2 stick) unsalted butter
• 1/2 cup unbleached all-purpose flour
• 1 cup whole milk
• 2 teaspoons juice from 1 lemon
• 3 tablespoons minced fresh parsley leaves
• 3/4 cup frozen baby peas

Crumble Topping

• 2 cups (10 ounces) unbleached all-purpose flour
• 2 teaspoons baking powder
• 3/4 teaspoon table salt
• 1/2 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 6 tablespoons unsalted butter , cut into 1/2-inch cubes and chilled
• 1 ounce Parmesan cheese , finely grated (about 1/2 cup)
• 3/4 cup plus 2 tablespoons heavy cream (see note)

Instructions

• 1. FOR THE CHICKEN: Bring chicken and broth to simmer in covered Dutch oven over medium heat. Cook until chicken is just done, 8 to 12 minutes. Transfer cooked chicken to large bowl. Pour broth through fine-mesh strainer into liquid measuring cup and reserve. Do not wash Dutch oven. Meanwhile, adjust oven rack to upper-middle position and heat oven to 450 degrees.
• 2. FOR THE TOPPING: Combine flour, baking powder, salt, black pepper, and cayenne pepper in large bowl. Sprinkle butter pieces over top of flour. Using fingers, rub butter into flour mixture until it resembles coarse cornmeal. Stir in Parmesan. Add cream and stir until just combined. Crumble mixture into irregularly shaped pieces ranging from 1/2 to ¾ inch each onto parchment-lined rimmed baking sheet. Bake until fragrant and starting to brown, 10 to 13 minutes. Set aside.
• 3. FOR THE FILLING: Heat 1 tablespoon oil in now-empty Dutch oven over medium heat until shimmering. Add onion, carrots, celery, ¼ teaspoon salt, and ¼ teaspoon pepper; cover and cook, stirring occasionally, until just tender, 5 to 7 minutes. While vegetables are cooking, shred chicken into small bite-size pieces. Transfer cooked vegetables to bowl with chicken; set aside.
• 4. Heat remaining tablespoon oil in empty Dutch oven over medium heat until shimmering. Add mushrooms; cover and cook, stirring occasionally, until mushrooms have released their juices, about 5 minutes. Remove cover and stir in soy sauce and tomato paste. Increase heat to medium-high and cook, stirring frequently, until liquid has evaporated, mushrooms are well browned, and dark fond begins to form on surface of pan, about 5 minutes. Transfer mushrooms to bowl with chicken and vegetables. Set aside.
• 5. Heat butter in empty Dutch oven over medium heat. When foaming subsides, stir in flour and cook 1 minute. Slowly whisk in reserved chicken broth and milk. Bring to simmer, scraping pan bottom with wooden spoon to loosen browned bits, then continue to simmer until sauce fully thickens, about 1 minute. Season to taste with salt and pepper. Remove from heat and stir in lemon juice and 2 tablespoons parsley.
• 6. Stir chicken-vegetable mixture and peas into sauce. Pour mixture into 13 by 9-inch baking dish or casserole dish of similar size. Scatter crumble topping evenly over filling. Bake on rimmed baking sheet until filling is bubbling and topping is well browned, 12 to 15 minutes. Sprinkle with remaining tablespoon parsley and serve

SPAGHETTI WITH FRIED EGGS

Time: 20 minutes

Salt

1/2 pound thin spaghetti

6 tablespoons extra virgin olive oil or lard

2 large cloves garlic, lightly smashed and peeled

4 eggs

Freshly ground black pepper

Freshly grated Parmesan or pecorino cheese, optional.

1. Bring a pot of salted water to the boil. Start the sauce in the next step, and start cooking the pasta when the water boils.

2. Combine garlic and 4 tablespoons of the oil in a small skillet over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic, and add the remaining oil.

3. Fry the eggs gently in the oil, until the whites are just about set and the yolks still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do. (The eggs will finish cooking in the heat of the pasta.) Season to taste, and serve immediately, with cheese if you like.

SPAGHETTI AL LIMONE

1 lb spaghetti (457g) 1 garlic clove, for rubbing lemon juice from 2 lemons, freshly squeezed 5 tablespoons extra virgin olive oil (74ml) salt to season 1 cup parmigiano cheese, finely grated (235ml), plus extra for sprinkling a bunch of fresh flat leaf parsley, chopped the zest of 1 lemon, freshly grated

To start your Spaghetti al Limone:

Place spaghetti in a pot of boiling salted water and stir immediately to prevent from sticking. Cut garlic in half and rub exposed area along the interior of a large serving bowl. This way the flavour of raw garlic will cover the inside surface of the bowl. Discard the garlic. Add freshly squeezed lemon juice and slowly drizzle in extra virgin olive oil while stirring. Stir well until the ingredients have emulsified. Mix in salt and parmigiano cheese. When the spaghetti is al dente­, drain and add to the serving bowl. Mix well. Sprinkle with parmigiano cheese, parsley and lemon zest. Serve immediately.

Per 4 person

PASTA AL FORNO

1 lb rigatoni pasta (450g) 4 tablespoons extra virgin olive oil (60ml) 2 garlic cloves, chopped 1 large eggplant, cubed 15 infornate olives, pitted and chopped 10 large sun-dried tomatoes, chopped 2 dried chili pepper, crushed (optional) 1 jar of tomato puree (750ml) 0.8lb freshly grated mozzarella (400g) smoked scamorza cheese, as much as desired, roughly chopped freshly grated parmigiano cheese for sprinklingsalt to taste

To start your Pasta al Forno:

Preheat oven to 400 degrees Fahrenheit. While the rigatoni cooks in salted boiling water, prepare the sauce. In a saucepan heat up olive oil and sautí garlic, eggplant, olives, sun-dried tomatoes and chili peppers for a few minutes. Add tomato puree and salt. Let cook for approximately 10 minutes on medium heat. Drain rigatoni, add to the saucepan, sprinkle with some parmigiano and cook for another 30 seconds. Place half the rigatoni in a baking dish, adding a layer of half of the mozzarella, half of the scamorza and another sprinkle of parmigiano cheese over the pasta. Add the remaining rigatoni, and follow with a final layer of all the cheeses. Bake for 20 to 30 minutes or until golden brown.

Per 4 persone

lentil soup

Ingredients

• 2 tablespoons olive oil, plus extra for drizzling
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 garlic cloves, chopped
• Salt and freshly ground black pepper
• 1 (14 1/2-ounce) can diced tomatoes
• 1 pound lentils (approximately 1 1/4 cups)
• 11 cups low-salt chicken broth
• 4 to 6 fresh thyme sprigs
• 2/3 cup dried elbow pasta
• 1 cup shredded Parmesan

Directions

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.

Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.

Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.