Friday 24 May 2013

A Pasta Truly More Than a Sum of its Parts








Seriously everyone, I have never eaten a pasta I loved more. It is a MUST try. I basically was trying to use up everything in the fridge, and inadvertently stumbled upon this decadent feast. It actually tastes exactly like a sauce from one of my favourite restaurants (after they accommodate my modifications). Only better!

You may think you don’t need another quick weeknight pasta dish. But you do! 

                Farfalle Pasta with Creamy Lemon-Dill Tomato Sauce

12 ounces Farfalle or Penne
2 tablespoons olive oil
2 shallots, thinly sliced
Sprinkling of salt and pepper
6 garlic cloves, minced
1 teaspoon crushed red pepper flakes
1 28 can San Marzano tomatoes, with juice
1 14 oz can San Marzano tomatoes, drained
1/2 cup julienned sun-dried tomatoes
Couple sprigs fresh oregano
5 ounces cream cheese, cubed and brought to room temperature
Salt and Pepper
Plenty of fresh dill, finely chopped (about half of a large bunch)
1 lemon

Cook the pasta in a large pot of salted water, just until al dente. Drain the pasta, being sure to reserve 2 cups of the water. Toss the pasta with a bit of olive oil and set aside.

Heat the olive oil over medium-high heat and sauté the shallot until just softened. Sprinkle with a bit of salt and pepper. Add the garlic and red pepper flakes for about 30 seconds, or until aromatic.

Add canned tomatoes. Break the tomatoes up with a spoon. Now add 1 cup of the reserved pasta cooking water. Bring everything to a boil and then reduce heat to a simmer.  Place the oregano sprigs in the pan and let this concoction simmer for 20 minutes or so.

With the sauce still simmering, stir in the cream cheese cubes. Continue to stir until sauce is completely combined. If it is too thick, add a bit more of the reserved cooking water.

Now hit it with more salt and pepper. Add the dill and the juice of the lemon and stir to combine. Stir in the pasta until just heated through. Add more reserved water if needed. Taste for salt and pepper. 

This dish is truly more than a sum of its parts. I love love love it!!!!!

Tuesday 14 May 2013

LOVED-OVERS!


I believe most people, even the least carnivorous of the omnivores, enjoy a nice roast chicken on occasion. Especially after a perfect-poultry-purchase on a sunny Saturday afternoon at the Farmer’s Market. (Delightful company enhances this experience exponentially. Naturally.) 
However, at times the house isn’t brimming with ravenous people ready to devour your every effort. Sometimes it’s the just the two of you, and that chicken isn’t going to eat itself.  It’s much much too large for two people, but you still want your roast chicken, darn it!!

Not a problem. This warm and healthy chicken salad will have you gobbling up the left-overs in an ecstasy of love. So, what’s all the clucking about?

You can have your chick and eat it too.



WARM CHICKEN AND FRESH GREENS SALAD

1 red pepper, sliced
1 yellow pepper, sliced
2 large sweet onion, cut into eighths
Olive oil
Sea salt and freshly ground pepper
Roasted chicken leftovers, torn from bone into bite-size pieces (bring to room temperature)
Drippings from chicken, (supplement with chicken stock if necessary)
Large chunks hearty bread brushed with olive oil (for croutons)
Pine nuts
Several handfuls of hearty greens, eg. spinach, baby kale, arugula
Dark olives, pitted and halved
Celery, diced

Dressing: 

2 tablespoons red wine vinegar
6 tablespoons olive oil
1 large minced garlic clove





Preheat oven to 450 degrees.

Toss peppers and onions with some olive oil and sprinkle with salt and pepper. Place them in a single layer over a large roasting tray. You may need two trays for this.  Roast until a rich brown, about 1/2 hour. Set aside.

Warm the drippings gently in a large skillet. Add the chicken and heat until just barely warmed through. Add chicken stock if it seems too dry. Cover and keep warm.

Place the bread in a baking sheet and bake in the oven until slightly toasty, about 5 minutes. Set aside.

Toast the pine nuts in the oven for a 2-5 minutes. Watch very carefully to prevent burning. Set aside.

Whisk dressing ingredients together with a bit of salt and pepper until emulsified.

Toss the greens, olives and celery together in a large bowl with about half the dressing.
Add the peppers and onions and toss again. 

Top with the chicken and drizzle with enough dressing to moisten. 

Top with pine nuts and croutons. 

And THAT is the story of how Left-Overs become Loved-Overs.