Pasta with Pea Pesto, Pancetta and Parmesan

I'll be honest. I made this a few weeks ago and forgot to write down the recipe. Here's hoping this was close because I really, really liked it. Yay pregnancy brain!

Pasta with Pea Pesto, Pancetta and Parmesan

Ingredients:

1 pound penne or pasta of preference

3 shallots, diced

1 tablespoon olive oil, or enough to lightly coat a small frying pan

1 1/2 cups thawed frozen peas

pinch red pepper flakes

pinch fresh ground nutmeg

zest of 1 lemon

1/3 cup toasted pine nuts, plus extra for garnish

3/4 cup shredded parmesan, plus extra for garnish

1/4 cup olive oil

salt and pepper

1 (3 oz) package diced pancetta, baked on a rimmed cookie sheet for 8-10 min on 400 until crispy

How To:

Boil the pasta until al dente in salted boiling water (follow instructions.) Reserve 1 cup of the pasta water before draining. Drain and set aside.

While the pasta cooks, gently fry the shallots until translucent and tender over low/medium heat in a small to medium fry pan with just enough olive oil to coat the bottom. No need to season them. Transfer the sauteed shallots to a food processor.

Add the peas, red pepper flakes, nutmeg and lemon zest to the food processor. Pulse until the shallots and peas have broken down. Add the 1/3 cup pine nuts and parmesan and pulse again. Then with the machine running, add the olive oil thru the shoot until well blended. You can always add a little more if you like your pesto runnier. It's a matter of preference. Adding more oil is also a great way to 'extend' the pesto if needed. Taste the pesto for salt/pepper. You'll probably need at least a pinch of salt but remember you're adding pancetta and pasta water in a minute which will salt things up also so don't go too crazy.

Add the cooked pasta and pesto to a large bowl. Pour over a little of the reserved pasta water to help the pesto and pasta get along and gently stir to combine - as much or as little you need. Remember when adding pasta water to add a little at a time. You can't take it back out:)

When you're happy with the consistency, stir in the pancetta (you can use a slotted spoon to transfer it from the pan - some of the oil from baking is nice but maybe not all of it), taste again for salt and pepper making any adjustments and serve with extra parmesan and toasted pine nuts on top if desired.

Valentine's Pasta (Bow Ties in a Rich Provolone Cream Sauce with Shallots, Ground Turkey and Portabello)

Make this for someone you have warm fuzzy feelings for, someone you owe money to, or someone that birthed you.

All kidding aside this is quite possibly the best pasta I've ever made. There is something unmistakably nostalgic about it -  like a turkey tetrazzini and beef strogonaf mashup - yet to compare it with these humble dishes would be an insult. My husband who turns his nose up at mushrooms in pasta (and even tetrazzini of any kind) declared it his hands down favorite pasta.

While parmesan would probably work here, I highly recommend seeking out a block of Provolone Piccante cheese for this (I can find it at HEB and if I recall it's less expensive than parmesan anyway.) There is a unique sharpness to this cheese that when mellowed by the sweet shallots and creamy mascarpone turns into molten liquid crack. I realize all cream sauces are decadent but this one is both decadent and sophisticated, both showy and comforting and it somehow infuses the pasta with flavor rather than just coating it.

Green onions are an essential finish for me but I bet fresh thyme (though less of it) would be worth a try.

Happy Valentine's Day!

Valentine's Pasta 

(Bow Ties in a Rich Provolone Cream Sauce with Shallots, Ground Turkey and Portabello)

Serves 5-6.

Ingredients:

Olive oil, 1 tablespoon or enough to lightly coat the bottom of a dutch oven
1/2 cup shallots, chopped fine
Salt and pepper
More olive oil, as needed
2 large portabello caps, chopped into 1/2 inch pieces
Garlic powder, several shakes
1 pound ground white turkey meat
Red pepper flakes generous pinch
Generous 1/2 cup white wine
8 oz mascarpone

1 1/4 cups shredded provolone picante plus more for garnish (found in the gourmet cheese section of the market in a block like parmesan or manchego)
Lots of fresh ground nutmeg
1/3 cup chopped green onion, more for garnish
3/4 of a 1 pound box farfalle (bow tie) pasta

Directions:

Fill a large pasta pot with water and bring to a boil. Once boiling add a pinch of salt then the bow ties. Cook for 7-8 minutes or just until al dente. If the pasta is ready before the sauce, remove with a colander and hold it in a large bowl, reserving the pasta water in case you need some to thin out the sauce.

Meanwhile, heat a large dutch oven over medium heat. Add olive oil - just enough to sauté the shallots in (about a tablespoon or so.) Let heat through for 30 seconds then add the shallots. Season with a good pinch salt and pepper and sauté until softened stirring often - about 4 minutes. Scoot the softened shallots to one side of the pan and add some more olive oil to the bare spot. Let it heat through for a few seconds then add the portabello to that side. Season with a tiny bit more salt and pepper as well as the garlic powder, then stir around the oil to coat. Let cook for one minute then stir the shallots and mushrooms together and keep cooking. If you're in a hurry, you can put the lid on for one minute to cook the mushrooms faster. Otherwise just keep stirring every so often, adding more oil to the pan if it gets too dry and the mushrooms start sticking to the bottom.

When the mushrooms have wilted a little, scoot both them and the shallots over to one side of the pan (add a little more oil if the bare spot is too dry) and add the turkey meat. Give it a couple minutes to begin cooking then stir everything together. 

Season with another teensy pinch of salt and a generous pinch of red pepper flakes and keep stirring and cooking until the meat is no longer pink - about 8 minutes. Now add a generous half cup of white wine and raise the heat to high to bring to a boil.

Let bubble away, stirring occasionally, until the liquid is reduced by about half, but not so much that it's evaporated. You want a good 1/4 inch of liquid left in the pan - this will help make the sauce.

Reduce the heat back to medium/low and stir in the 8 oz package of mascarpone cheese until incorporated then the 1 1/4 cups provolone cheese and a good pinch of fresh nutmeg. 

When all mixed together, raise the heat to high again and bring to a bubble, letting the provolone melt and create a sauce. Just let bubble for a minute or two until thickened slightly. Reduce the heat back to low and stir in the 1/3 cup green onions. If the sauce is too thick at this point (more like a cheese spread than a sauce) add a little of the pasta water to it - a tablespoon at a time - when you add the pasta. On the contrary if it seems too loose and thin, add in some more grated provolone and let it melt in to thicken it up.

Stir the bow ties into the sauce and taste for salt and pepper. 

Serve in big bowls with additional grated provolone over the top and chopped green onions.

Comfort Ravioli Soup

Kris' band played in Corpus this weekend. It was super fun except for the fact that he was fighting allergies the whole time. He managed to shine it on though until this morning when it seemed to go into something else.

As I write this, I can tell I'm getting whatever he has. No wonder I was craving soup.

This soup is both comforting and out of the ordinary at the same time. The lime juice adds an unexpected brightness and the variety of vegetables keep things interesting. Of course you can use whatever you have on hand as far as the greens go, but this particular combination is my favorite.

Comfort Ravioli Soup
* Can be made vegetarian - just switch stock to vegetable stock.

Ingredients:
2-3 tablespoons canola or vegetable oil
1/2 cup chopped shallots or onion
4 cloves of garlic, chopped fine
plenty of kosher salt, for seasoning
2 carrots, sliced fairly thin
1 bay leaf
3 plum tomatoes
2 bunches Swiss Chard, rinsed well, pulled from the thick stems (discard them) and torn into pieces (not too small - about the size of a lady's palm as they will shrink when they cook)

5 1/2 cups low sodium chicken stock

juice of 1 healthy lime

lots of fresh grated nutmeg

good pinch red pepper flakes

1/2 cup drained cannellini beans
1 cup frozen lima beans
rind of parmesan (or sub 1/2 cup shredded parm)
1 package (9 oz) three cheese whole wheat pasta, such as Buitoni

Directions:
Heat the oil in a medium, heavy weight lidded dutch oven over medium heat. Add the shallots, season with a pinch of salt and cook until softened, about 4 minutes. Add in the garlic and cook, stirring often to keep it from burning - about 2 minutes. Add in the carrots (season with a pinch more salt) and bay leaf sauté for 4 minutes. Meanwhile, cut the tops off the tomatoes on the stem side. Hold each tomato over the sink, cut side down, and squeeze the seeds out. Then dice the tomatoes and add them to the carrots.

Cook the tomatoes just long enough to knock the newness off of them, about 3 minutes. Add in the Swiss Chard then pour in the chicken stock and lime juice giving a good stir. Place the lid on and turn the heat to high. Once it's boiling, remove the lid and stir in the nutmeg and red pepper flakes and another pinch of salt.

Let boil for another 2 minutes, then turn the heat to low and add in the cannellini and lima beans and the parmesan rind. Cover and let simmer on low for at least 30 minutes but preferably an hour. Stir every so often to make sure nothing's sticking to the bottom.

Remove the lid and stir in the pasta. Cover again and let simmer for 10 minutes until the pasta has cooked (and puffed.) Taste for seasoning, adding any salt and/or pepper or pepper flakes as needed.

Serve in big bowls with crusty bread alongside. Just make sure you don't eat the bay leaf. Discard if you can find it.

Cheesy Baked Ravioli, Lightened Up

In light of Paula Deen's big news this week, posting a healthier take on comfort food felt appropriate. What does everyone think of her Diabetes announcement? I have to say my first reaction was sadness and worry for her and my second was disappointment. I love Paula and have watched her for years and never once heard her preach 'moderation.'

Just the gospel of butter. And sugar. And more butter.

Anyway I'd love to know what everyone thinks. I'm not one to throw stones - believe me - I haven't raised the speed on my treadmill over 3.5 since December...or was it October? But it really bothers me that she knew she had diabetes for 3 years and still went on deep frying chicken pot pies and making doughnut cheeseburgers for 'entertainment' sake. At least Giada doesn't pretend she's really scarfing down all the dishes she makes. Since day 1, she has always said she takes 2-3 bites of something and is done with it. I myself fall somewhere in the middle. I could never take just 2 bites of pasta or anything worth eating and be done with it. What would be the point of making it in the first place? I'd rather pile on the fresh veggies, go light on the cheese, then dig in like it's running away from me.

And on that note here's a lightened up (but still cheesy) baked ravioli. It starts with good 'ole store bought ravioli (light) which you don't even have to boil beforehand. Bonus. Double bonus is the fact that it's also a two pot dish, the second of which is the dish you serve it out of.

And for triple bonus points, you can even assemble this the night before you make it if you like and refrigerate it. And I like.

Cheesy Baked Ravioli, Lightened Up
* You can assemble this the night before or the morning of the day you're going to serve it, cover in plastic wrap, and keep in the fridge. To bake off, place in a cold oven turning the oven to 375 and add an additional 10 minutes to the baking time.

Ingredients:
1 tablespoon olive oil
2 large shallots, finely chopped
8 oz sliced fresh mushrooms
4 cups fresh spinach (not baby), roughly chopped
plenty of freshly grated nutmeg
1 (9 oz) package light, four cheese ravioli (I use Buitoni)
1 1/2 cups jarred tomato sauce
3/4 cup cubed fresh mozzarella (or to make it even lighter, sub low fat grated mozzarella)
2 tablespoons chopped flat leaf parsley
1/4 cup grated parmesan, divided
kosher salt and pepper, for seasoning
red pepper flakes, optional

How To:
Preheat oven to 375.

Add the olive oil to a large, rimmed nonstick skillet. Put over medium heat and let heat through for 1 minute. Add the shallots and a pinch of salt and sauté for 4-5 minutes just until soft. Add the mushrooms, another small pinch of salt, and sauté, stirring occasionally for about 8 minutes or until the mushrooms have released their liquid and wilted down a bit. Add in the spinach (and a pinch more salt) and sauté stirring often just until they've lost their shape. You want them to look just how they would if you were serving sautéed spinach, but not so wilted down that they're dark green mush. A little body left in them is okay because you're going to cook them more in the oven. Stir in the freshly grated nutmeg and remove from the heat.

Let cool down for five minutes, then stir in the tomato sauce, ravioli, mozzarella, parsley, 2 tablespoons parmesan, and a pinch of black pepper (and red pepper flakes if desired.) Spoon into a greased baking dish (9x9), smooth the top over with the back of your spoon, then sprinkle the last 2 tablespoons parmesan evenly over the top.

Bake covered in foil at 375 for 30 minutes. Remove foil and bake another 5 minutes just to let the parmesan brown a little. (If you want a cheesier crust - then put more parmesan on top.)

Remove and let rest for 5-10 minutes before serving.

Smoked Tomato, Goat Cheese, and Sausage Pasta

The other day I was going through my cabinets when I came across a stove top smoker, still in the box. Oops. I'd bought it over two years ago never used it. I happened to have Roma tomatoes on hand and the next thing I knew I was drizzling them with red wine vinegar, salt, pepper and smoking them.

I let them go for a few hours until they were halfway to the 'sun dried' phase - wilted but not completely shrunken - then tossed them with olive oil, fennel seeds, garlic powder, bay leaves, and red pepper flakes.

At this point I knew I had something special on my hands. Part of me wanted to hoard them in a jar in the fridge but hunger got the best of me and soon I was mixing them into pasta. If I die right now I'll feel like I accomplished something. These tomatoes are that good - rich, smokey and sweet. A haunting combo. They would also make a fantastic appetizer stuffed with a little goat cheese and fresh thyme...but I digress.

If you don't happen to suffer from my gadget affliction and own a stove top smoker, no matter. That can be solved in a matter of seconds. Do it.... DO it....

I can't wait to experiment with what to smoke next!

Smoked Roma Tomatoes, for Pasta, Appetizers, or Anytime
Ingredients:
6 Roma tomatoes, cut in half, length-wise
Red wine vinegar, for drizzling
salt and pepper

Place your stovetop smoker on a gas burner. Add a pinch of cherry wood chips to the center then place the rack inside. Scatter the tomatoes over the rack, cut side up, then lightly drizzle them with red wine vinegar and season with salt and pepper. Shut the top leaving a half inch crack and set the heat to medium. As soon as you see smoke coming from the crack, shut the top all the way and smoke the tomatoes for four hours, checking on them every half an hour or so after the first hour to make sure you don't need to adjust the heat. (If it's blackening too quickly, lower the heat, if not much is happening after the first hour, raise it a little.)

After four hours, the tomatoes should be thoroughly shrunken and be about half the size they were, but not withered to the sun dried phase. Remove them from the smoker with tongs and toss with the following in a glass or plastic lidded container:

1/4 teaspoon thyme, rubbed between your fingers
Red pepper flakes, to taste
Couple dashes garlic powder
1/8 teaspoon fennel seeds
1 large bay leaf or two small
2 tablespoons olive oil

Set aside until ready to use or cover and refrigerate for up to 5 days. To make the pasta, continue to the following recipe:

Pasta with Smoky Tomato Sauce, Turkey Sausage, and Goat Cheese
Ingredients:
1/2 tablespoon butter
1/2 sweet onion, chopped
1.1 pounds turkey sausage, removed from casing and broken up with your fingers or wooden spoon in the pan
3/4 pound whole wheat pasta (rotini, penne, or whatever you like)
1 cup pasta water (use 1/2 cup to deglaze the sausage/onions in pan, plus as much as needed afterwards to help the goat cheese meld into the sauce)
3 oz goat cheese
3 tablespoons Parmesan, plus additional for garnish
2 teaspoons of fresh thyme leaves plus additional sprigs for garnish

Directions:
Add the butter to a medium/large dutch oven and put over medium heat. Add the onion, season with a good pinch salt and pepper and saute, stirring occasionally until translucent, about 4 minutes. Add the sausage and break up with your spoon as you cook it through - about 8-10 minutes. Meanwhile, bring a large pot of water to a boil. Once boiling, add in a handful of kosher salt, return to a boil then add your pasta and cook until JUST al dente, reserving 1 cup of the pasta water.

Add 1/2 cup of the pasta water to your onions and sausage to 'deglaze' the pan and help you scrape up the brown bits from the bottom of the pan, then use a spider to add the cooked pasta to the pan. Mix well then toss in the goat cheese, parmesan, and thyme leaves. Give a good stir to melt and break up the goat cheese, adding a splash or so of the reserved pasta liquid to help things get along, then add in your smoked tomatoes (and all the oil and seasonings.) Stir again (tomatoes will break up which is fine) and check the consistency to see if you want to add more pasta water to make it more moist and taste for seasoning. Add any salt and pepper if necessary and serve in heaping bowls garnished with sprigs of fresh thyme.

Meaty yet Meatless Pasta with Parmesan and Pine Nuts

Well it's almost that time of year again. The time of year that makes me want to hide in the closet with a pack of Oreos (I keep some there for emergencies next to a box of unfortunate looking boots I bought one night while sipping and clicking online...)

Anyway, you know the time of year I'm talking about - the dreaded penance time for all the celebrating we've been doing. That said, I rarely manage to do any serious boot camping or calorie counting after the holidays. Instead I like to tell myself that eating more veg and less sweets makes for a saner, more realistic approach. So I dig through my archives and pull out recipes like this one - an oldie but a goodie from Giada.

I have to admit on the surface it's a pasta only a mother could love. The color is a bit like wet clay and there's not much you can do to dress it up. But it's (reasonably) healthy, fairly quick, and so easy a caveman could do it. Plus it's got a feisty little kick to it which I love. The last thing I'll say about it is even though it has eggplant in the sauce, non eggplant lovers would never know it's there. The overall taste is undefinable yet delicious. Rich and hearty like a meat sauce yet much, much lighter.

Me likey.

PS - the beautiful bowl above was a Christmas gift from my mom and stepdad. It's so beautiful I want to curl up and sleep in it!

Meaty yet Meatless Pasta with Parmesan and Pine Nuts
*Use more eggplant than you think is necessary. For instance I used 3 large (long, rather) Japanese eggplant thinking it would be WAY too much and it wasn't. A good rule of thumb is to take out your largest roasting pan and load it up.
* Don't forget to reserve as much pasta water as the recipe says - you'd be surprised by how thick the veggie mixture can get.

Ingredients:
1 large regular eggplant, cut into 1-inch cubes (or 3-4 long thin, Japanese style eggplant)
1 pint cherry tomatoes
1 clove of garlic, whole but peeled
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes, plus extra for sprinkling over
1/4 cup toasted pine nuts
1 pound rigatoni pasta or spiral or penne pasta
small handful of fresh basil leaves
3 tablespoons lemon flavored olive oil (if you don't have any use regular extra virgin olive oil and add in the zest of a whole lemon)
3/4 cup grated Parmesan, plus extra for sprinkling over each portion

Directions:
Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper (you don't have to do this - just helps with cleanup.)

In a large bowl combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper, and red pepper flakes. Spread the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden but not charred, about 35 minutes.

While the vegetables are roasting, place the pine nuts in a small baking dish. Place in the oven on the rack below the vegetables. Roast until golden, about 4 minutes. Remove from the oven and reserve.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1 1/2 cups of the cooking liquid.

Transfer the roasted vegetables to a food processor. Add the basil and lemon extra-virgin olive oil (or plain EV olive oil and lemon zest if substituting.) Puree the vegetables.

Transfer the pureed vegetables to the bowl with the pasta and add the Parmesan. Stir to combine, adding the pasta cooking liquid 1/2 cup at a time until the pasta is saucy. Sprinkle the pine nuts over the top and serve along with any additional parm you like and/or freshly torn basil

Spaghetti with Black Pepper, Pecorino and Butter

Why oh why did I not know about this recipe when I was just starting out in the kitchen? You literally dump everything into a bowl and stir and minutes later you have what I think is one of the best pastas on earth. I added nutmeg and toasted walnuts for texture and crossed my fingers and toes while my husband took a bite hoping he wouldn't notice it was the third night in a row there was no meat on the table (he didn't.)

This recipe is perfect for this time of year when we're so busy making food for holiday feasts and parties that we sometimes forget to feed ourselves. I particularly love the fact that it has greens in it - no need for a salad!

Spaghetti with Butter, Pecorino, Black Pepper, and Arugula
* Adapted from Giada DeLaurentiis (Spagaeeeeeetti Queen)
* You can use all arugula or flip the arugula to basil ratio to basil if you like

Ingredients:
Sea Salt or Kosher salt
1 box (13.25 oz) thin whole wheat spaghetti (I used Barilla)
3 tablespoons butter, room temperature
1 1/4 cups very finely grated Pecorino Romano
1 1/2 teaspoons freshly ground black pepper
Pinch fresh ground nutmeg
1/2 cup reserved pasta water
1 cup coarsely chopped arugula
1/2 cup basil leaves (tear any large ones in half)
1/4 cup toasted walnut pieces
Olive oil for drizzling over just before serving

Directions:
Fill your biggest pot with water and put it over high heat with the lid on. Once boiling add a handful of sea or kosher salt. Let return to a boil then add your pasta, stirring in with a wooden spoon. Cook for about 8 minutes - just until al dente. Be sure to reserve at least 1/2 cup of pasta water before you drain it. Meanwhile, add the softened butter to a large pasta bowl. Stir in the Pecorino, pepper, and nutmeg until well blended. Add the drained pasta to the butter mixture and stir. Slowly stir in the reserved pasta water - a little at a time until it the consistency is to your liking. Stir in the arugula, basil, and walnuts. Taste for salt, adding more if necessary. Serve warm with a drizzle of olive oil over each serving.

Autumnal Penne with Swiss Chard and Butternut Squash

Every fall when the temperature drops and everyone begins to crave meaty roasts and thick hearty stews, I crave the very thing I have just eaten all summer long - pasta. Yet while the pastas I make in the summer time are light and perky filled with basil, tomatoes, and corn, I prefer my 'fall' pasta to reflect the cozier, comforting vibe of the new season.

So every year like clock work, my first fall pasta starts with a massive tray of roasted cubed butternut squash that gets chucked into the cooked pasta along with plenty of olive oil and other autumn veggies. This year I tried adding Swiss Chard for the first time with great success. Chard is a heartier green than spinach or arugula with a bit more bite (just look at the color of the spine on that chard! I have a recurring dream about hunting for a prom dress that color and probably will until the day I die.) Anyway between the squash, chard, Parmesan and toasted walnuts I didn't feel the need for any meat at all. Just a nice warm fire and a heaping glass of cheek-warming red wine.

What are some of your fall recipe traditions?

Autumnal Penne with Swiss Chard and Butternut Squash

Time saving tips:
* Use a big, lidded pot to boil the chard in. As soon as its cooked for a few minutes and drained, dump the water and refill the pot to boil the pasta in. Once the pasta's cooked, drain it and put it back in the same pot so you can mix the rest of the ingredients in.
* Line a large roasting tray with aluminum foil to roast your squash on so there's no need to wash it later (you just have to dispose of the aluminum.)
* You can bake the squash a good hour or two ahead of time and let sit at room temperature as well as the Swiss chard.
* You can skip the step of shocking the chard if you're short on time - it won't have as much texture but will still be good.

Ingredients:
1 box (13.25 oz) whole wheat or regular penne
olive oil (preferably lemon infused) and plenty of it
1 bunch of Swiss chard, leaves removed from tough stems, cut or torn into large bite sized chunks
3 cups butternut squash, cut into 3/4 inch chunks
pinch red pepper flakes
1/3 cup Parmesan
fresh nutmeg
lots of fresh cracked black pepper
lots of sea or kosher salt
1 1/2 teaspoons fresh thyme leaves, or slightly less if using dried thyme
1/3 cup toasted walnut pieces
goat cheese, to taste

Directions:
Preheat the oven to 375 and line a large rimmed baking sheet with aluminum foil. Add the cubed butternut squash to the pan and drizzle a good tablespoon or so of olive oil over them. Toss with your hands (they work best) to be sure each piece is coated then sprinkle with a good pinch or two of kosher or sea salt, a pinch of red pepper flakes, some black pepper and toss again. Put in the oven for 20-25 minutes until the sides touching the pan begin to brown. Carefully flip to the other side with a spatula and roast for another 20 or so minutes until they're nice and golden. Remove and set aside.

Meanwhile heat a large, rimmed pot full of water over high heat. At the same time, prepare an ice bath in another bowl and have a spider or strainer nearby. Once boiling, add a handful of salt and stir through then add the chard using your spoon to make sure each leaf is immersed. Cook for two minutes then use your spider to drain and transfer immediately to the ice bath to shock it. Let sit in the ice water for a couple minutes then remove straining again (thoroughly) and transfer to a holding plate or bowl.

Immediately dump the old chard water out, refill with fresh water, and put over high heat again to bring to a boil. Once boiling, add another handful of salt, let come back to a boil and add the penne. Cook for 6 minutes or just until al dente and drain.

Put the drained pasta back into the pot and drizzle with about a half tablespoon (or more) of the lemon olive oil (if you don't have lemon olive oil then you can add in the zest of one lemon.) Stir well then add in the Parmesan and a good bit of fresh cracked pepper and stir again. Add in the chard breaking it up as it clumps together once cooked and stir again. Season with a good bit of fresh grated nutmeg, another good pinch of salt, and the thyme leaves. Finally add in the cooked squash and toasted walnut pieces stirring in gently.

Serve in big bowls with a slice of creamy goat cheese dropped in the center (or more Parmesan for goat cheese haters) with a final sprinkling of sea salt over the top.

Southern Living's Cream Cheese Lasagna

Paula Deen can keep her butter queen title - I'll be the queen of cream cheese. And this is the recipe that made it so. After all we have a long history together.

Years ago I went to summer horse riding camp with my childhood bff and some other friends. It was the stuff of girlhood dreams - riding all morning and swimming all afternoon. By dinnertime, we were no longer skinny little pre teens - we were ravenous zombies. I look back at the things we ate during camp and wish I could go back in time and bottle that metabolic mojo. But I digress...

One of the highlights of camp was when our riding teacher (who will go unnamed even though I'm pretty damn sure she's never heard of this blog) made us cream cheese lasagna for dinner. I remember eating so much of it I had to go and lie down until my stomach stopped ballooning, like a pregnant woman who'd just hijacked a funnel cake booth at the county fair. I mean I was in pain.

Well, the pain finally subsided and all us girls could do is talk about that lasagna. We praised our teacher for the rest of the week for it. Don't get me wrong - we loved everything we put in our mouths at that camp from Watermelon to candy bars to hamburgers - but not a meal went by after that dinner without us mentioning the lasagna and its excellence. What was the secret, we asked? Some exotic herb? A special cut of ground beef? What?? But our teacher refused to answer us and just tucked her chin in with a stoic look that said 'I'd love to tell you, but I can't...'

Turns out the secret ingredient was my friend's mother - she was the person who made the lasagna. All our teacher had done was heat it up! Years afterwards my sister gave me the Southern Living Cookbook and low and behold - there was the recipe. And it's as good now as it was when I was 12.

No fancy Bechamel sauce, no hours spent simmering tomatoes, no worries at all. Just pure comforting deliciousness.

The point of the story is this. Cream cheese is good. Lying is bad. There's nothing wrong with heating up other people's food as long as you don't pretend it's yours. In fact, some of the best hostesses on earth don't cook a God-D%*n*ed thing themselves. But at least they own up to it.

PS - Don't forget to enter the giveaway if you haven't already!

Southern Living's Cream Cheese Lasagna, with slight adaptations marked as *

Ingredients:
2 teaspoons olive oil
1 small chopped onion, or about 1/2 cup
salt and pepper, for seasoning
1 pound ground beef
1/4 teaspoon garlic powder
* 1/4 teaspoon red pepper flakes or more for additional heat (not in Sl's version)
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
* 1/4 cup low sodium beef broth (SL says to use bouillon cubes and water)
1 (8 oz) package cream cheese, that's sat at room temp for at least 30 minutes (I use reduced fat)
1 cup cottage cheese (I use 2%/lowfat)
1/4 cup sour cream (I swear by Daisy brand either regular or reduced fat)
2 eggs, beaten
* 1 teaspoon kosher salt (not in SL's version)
* hefty grating fresh nutmeg (not in SL's version)
* 1 tablespoon minced flat leaf parsley (SL uses dried)
* 1 tablespoon minced basil (not in SL's version)
* zest of 1 lemon (not in SL's version)
* 1 teaspoon Italian seasoning (SL's has 2 but I adjusted due to my above additions)
6 Lasagna noodles, cooked in boiling salted water until al dente and drained and tossed with a splash of olive oil as they cool (use extra in case some break and add a splash of oil to the water to keep them from sticking to one another)
1 (4 oz) package pepperoni or salami slices
2 cups (8 oz) shredded part skim mozzarella cheese
1/2 cup shredded Parmesan cheese
Bell Pepper rings for garnish, optional (red and green would be pretty during holiday time!)

Instructions:
Heat the oil in a large nonstick rimmed skillet over medium heat. Add in the onion, season with a nice pinch of salt and pepper and cook for 4 minutes or until beginning to lose their rigid shape and soften a little. Add in the ground beef, breaking up into smaller bits with a wooden spoon. Season with garlic powder and red pepper flakes and cook until brown (about 8-10 minutes) stirring often. Turn off heat and stir in tomato sauce, paste, and broth until the mixture is blended and consistent.

Let sit while you blend the cream cheese mixture in a separate (large) bowl. Add the softened cream cheese, cottage cheese, sour cream to the bowl and whip with a whisk or fork until well blended. Stir in the eggs until well mixed then add in the salt, nutmeg, parsley, basil, lemon zest, and Italian seasoning. You are now ready to assemble your lasagna.

Spray a large (12x8x2 inch) glass or ceramic baking dish with nonstick spray. Ladle enough of the meat mixture into the bottom so that it coats it well (but isn't swimming) then add a layer of the lasagna noodles (should only take 3 laying side by side - no need to overlap. Spoon over 1/2 the cheese mixture, spreading carefully but evenly to make a solid layer, then 1/2 the pepperoni, then 1/2 the mozzarella. Repeat again with the rest of the meat mixture, lasagna noodles, cheese mixture, pepperoni, mozzarella and finally the shredded Parmesan.

Cover and bake at 350 for 30 minutes. Remove the foil and let brown slightly, cooking another 5-10 minutes. Let stand for 10 minutes before serving, topping with bell pepper rings for garnish if desired.

Versatile Dill, Lemon and Balsamic Dressing

* This pic is actually of a roasted portabello stuffed with artichokes and fresh mozzarella that I served over an arugula salad. I didn't include the recipe because I thought the artichoke dominated the dish and made my wine taste like pee. Boo:(

Westville is a restaurant by my house in the West Village known for its down home cooking. While I'm partial to their turkey burger, my absolute favorite thing on their menu is the lemon dill balsamic vinaigrette (that I dunk my turkey burger into like it's running away from me.)

This is my attempt at a copycat version. It's not exactly like theirs but close enough for now (I will continue to tweak it and report back once satisfied.) Westville's isn't quite as 'green' tasting as mine which makes me wonder if they use dried dill? If anyone has any thoughts or opinions on fresh herbs versus dried in dressings, let me hear from you.

Another thing I love about this dressing is that it's so versatile. I love it tossed with salad (preferably arugula), as a dipping sauce for roasted meats and burgers, and oddly enough tossed with hot pasta. With this versatile vinaigrette, the world is your oyster.

Fresh Lemon, Dill and Balsamic Dressing

3 heaping tablespoons roughly chopped fresh dill
1 tablespoon plus 1 teaspoon (a couple dashes) balsamic vinegar
3/4 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
1 teaspoon honey
1 small garlic clove minced (or 1/2 if you're garlic sensitive)
1/2 teaspoon dijon mustard
juice of 1 lemon
1/2 cup plus 1 tablespoon olive oil

Put the dill, balsamic, salt, pepper, honey, garlic, dijon and lemon juice in a blender. Turn on low for a minute or so to knock the fight out of them. Scrape down the sides to drown any disobedient bedfellows, then blend again for a few seconds. With the motor on low, remove the cap from the top and slowly drizzle in the olive oil so that it emulsifies as added. Taste for salt/pepper/honey making any adjustments necessary. If it's too tart, add another squeeze of honey. If it's bland, another pinch of salt and/or pepper. Usually all a 'blah' dressing needs is a bit more salt, but then again another slug of balsamic never hurt one either.

Toss with lettuce for a salad, use a dipping sauce for roasted meat, or toss with pasta.

Pan Seared Pork Cutlets with Lemon Butter Caper Sauce and Parmesan Penne

Pan Seared Pork Cutlets with Lemon Butter Caper Sauce

Ingredients:
4 thin boneless pork chop cutlets, seasoned with salt and pepper
3/4 tablespoon olive oil

1/2 cup dry white wine (preferably Chardonnay)
1/4 cup low sodium chicken stock
juice of 1/2 lemon
1 tablespoon well drained capers
1 tablespoon unsalted butter
1 good squeeze honey

Instructions:
Heat up oil in a large rimmed skillet over medium heat. Once the oil is sauntering around the pan freely, add the seasoned chops, spacing evenly apart and letting cook about 4-5 minutes per side or until they've achieved a nice golden brown on the first side and release somewhat easily. Turn over and cook another 3-4 minutes or until golden on the other side. Transfer to a low, warm oven (250 or so) to keep warm while you make the sauce.

Kick the heat up to high on the pan and add the white wine, scraping the browned bits off the bottom of the pan while you bring to a boil. Let boil down for about 5 minutes, or until reduced by at least half, then add in the chicken stock. Boil for 1 more minute then lower the heat to low and add in the juice of a half lemon, capers, butter and honey. Stir until all is dissolved and melted in. Taste for salt/pepper/sweetness. If it's too tart, add in another squeeze honey and stir in. I can't imagine it wouldn't be piquant enough with all that tart lemon and salty capers, but you never know.

Remove the chops from the oven and add back to the pan along with any accumulated juices. Serve warm with the sauce and capers ladled over the pork.

Parmesan Penne

2 cups petite whole wheat penne
handful kosher or sea salt for pasta water
4 tablespoons Fresh Dill, Lemon and Balsamic Dressing, recipe follows
1/2 cup grated Parmesan (or more if you like)
2 tablespoons lightly toasted slivered or sliced almonds

Bring a large pot of water to a boil. Add in a handful of salt, let return to a boil, and add in your pasta. Cook for 6 minutes or JUST until al dente. Use a slotted spoon to transfer to a large bowl (if you just drain it and return to the same pot, your cheese will get to hot when you stir it in and clump together instead of combining politely with the pasta.) Toss with the dressing then add in the cheese and toss again. You might want to throw a pinch of pepper in there and toss again. Just think about it. Serve with a scattering of toasted almonds over the top.

Fresh Dill, Lemon and Balsamic Dressing:

3 heaping tablespoons roughly chopped fresh dill
1 tablespoon plus 1 teaspoon (a couple dashes) balsamic vinegar
3/4 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
1 teaspoon honey
1 small garlic clove minced (or 1/2 if you're garlic sensitive)
1/2 teaspoon dijon mustard
juice of 1 lemon
1/2 cup plus 1 tablespoon olive oil

Put the dill, balsamic, salt, pepper, honey, garlic, dijon and lemon juice in a blender. Turn on low for a minute or so to knock the fight out of them. Scrape down the sides to drown any disobedient bedfellows, then blend again for a few seconds. With the motor on low, remove the cap from the top and slowly drizzle in the olive oil so that it emulsifies as added. Taste for salt/pepper/honey making any adjustments necessary. If it's too tart, add another squeeze of honey. If it's bland, another pinch of salt and/or pepper. Usually all a 'blah' dressing needs is a bit more salt, but then again another slug of balsamic never hurt one either.

Urban Cowboy Pasta with Pancetta, Tomatoes and Cheddar Cheese

Did you know you could put cheddar cheese in pasta? It's really not that crazy when you think about it. A good sharp aged cheddar, which is what you want here, isn't that different in texture from Parmesan or Asiago. A ladle full of pasta water to help everything make friends and you're good to go. I particularly love the cheeseburger-iness of the flavors here. Salty sweet prosciutto, tender tomatoes, and a punch from the sharp cheddar and green onions added at the very end. It's worth noting that even though you fry up the pancetta to start with, it will lose its crispy texture after you introduce the tomatoes and splash of pasta water. If you'd like to keep it crunchy, remove it with a slotted spoon and add it back in at the very end.

Finally there's no real reason I called this Urban Cowboy pasta other than a somewhat tenuous link to it being both fancy (pancetta) and down to earth (cheddar cheese.) Honestly I just use any excuse I can find to plug the movie, an old favorite. I mean any film that can work in this description of cowboys - 'some of us got smarts real good' should be watched again and again.

Urban Cowboy Pasta with Pancetta, Tomatoes and Cheddar Cheese
Serves 4 cowboys or six ladies.

Ingredients:
1 box (1 lb) spiral or tube shaped pasta
Dash of olive oil
4 oz diced/cubed pancetta (you can sub bacon)
1 (28 oz can) whole peeled tomatoes, drained
1/2 teaspoon sugar
Pinch sea salt
Dash garlic powder
Pinch of red pepper flakes
Pinch fresh grated nutmeg
Pinch of fresh cracked pepper
2 1/2 cups extra sharp grated cheddar (white or yellow - I like to grate a block of 2% Cracker Barrel Sharp Yellow), plus extra for garnish
Ladle full of pasta water
1/2 cup chopped green onions, plus extra for garnish

Instructions:
Put a large pot of water over high heat to boil for your pasta. Once boiling, season with a handful of kosher or sea salt, and add your pasta cooking about 6-7 minutes or just until al dente.

Meanwhile, add a dash of olive oil to a large nonstick skillet and bring over medium heat. Add in the pancetta cubes and cook, stirring every other minute or so, until nice and crispy (about 5-6 minutes.)
Add in the drained tomatoes and season with a half teaspoon sugar, a small pinch of sea or kosher salt, dash of garlic powder, and red pepper flakes, breaking the tomatoes up gently with a wooden spoon. Bring the tomatoes mixture to a boil and let go for about 3 minutes, stirring once. Reduce the heat to low and season with a good grating of fresh nutmeg and fresh cracked pepper. Stir to incorporate. Add in the pasta using a spider or slotted spoon along with the 2 1/2 cups of cheddar. Stir to incorporate, then add in a ladle full of pasta water to help everything meld and stir again. Just before serving, stir in the chopped green onions.

Serve warm, garnishing with extra grated cheddar and green onions.

Spring Pasta with Brie and Basil

Spring Pasta with Brie and Basil
* Keeping the brie cold before adding it to the pasta will help keep it from all melting/sticking together when you add it to the hot pan. It's also much easier to cut into cubes when chilled.

Ingredients:
1 tablespoon olive oil
1/2 tablespoon butter
2 medium shallots, finely minced
2 medium zuchinni, finely diced
sea or kosher salt and pepper
freshly grated nutmeg
red pepper flakes

1 box (13.25 oz) wheat pasta
10 oz frozen peas, ideally but not imperatively thawed
1 cup basil leaves
1/2 pound cold brie (straight from the fridge) cut into small cubes
1/4 cup toasted pine nuts, or pistachios to drive officially go overboard on the green theme
teaspoon olive oil
sea salt
red pepper flakes

Instructions:
Put a large pot of water over high heat. While you wait for it to boil, you can get on with your veggies. Add a tablespoon of olive oil and half tablespoon of butter to a large, rimmed nonstick skillet and bring over medium heat. Give the fat a few seconds to heat through, then add the shallots, seasoning with salt and pepper. Cook, stirring once or twice, for two minutes. Add the zuchinni along with a teeny bit more salt and saute until soft and just beginning to brown - about 10 to 12 minutes. Season with a grating of fresh nutmeg, a pinch or two of red pepper flakes, and keep on low or turn off while you boil your pasta.

Meanwhile, season your boiling pasta water with a handful of salt, let return to a boil, and then add in the pasta. Cook for 6 minutes, then add the frozen peas, cooking just until they turn a bright, poppy green - about 2 minutes. At this point your pasta should be al dente, so using a spider or slotted spoon, strain and transfer it and the peas to your awaiting veggies, placing over low heat if not already on it. Stir gently to incorporate everything, adding in a ladle of pasta water if desired. Stir in the basil, cubed brie, and pine nuts. Drizzle with an additional teaspoon olive oil and taste for salt/red pepper flakes adding extra if necessary. Serve warm.

Rotini with Ground Beef, Zuchinni, and Feta

This time change is killing me. Between that, the rain, and not being at SXSW, I'm not a happy camper. Good thing I made a boatload of this pasta last night. It'll cure what ails you. Seriously, this is worth getting into a bad mood for just so you have an excuse to make it.

What kind of food gets you through a rough patch?

Rotini with Ground Beef, Tomato Paste, Zuchinni, and Feta
Serves a small army.

Ingredients:
1 tablespoon olive oil, or just enough to coat the bottom of your dutch oven
1 large shallot or small onion, minced
2 fat cloves garlic, minced
1/2 teaspoon kosher salt
fresh cracked pepper
2 medium zuchinni, diced
2 lbs ground sirloin, preferably grass fed
1/4 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1 teaspoon dried oregano
good grating fresh nutmeg
1 (6 oz) can of tomato paste (Muir Glen is my favorite)
final pinch kosher salt
additional grating of fresh nutmeg

1 (1 lb) box rotini pasta
handful of kosher or sea salt for the pasta water
1/2 cup shredded parmesan
ladle or 2 of the pasta water
5 oz feta cheese, crumbled plus 1 oz extra for garnish
3 tablespoons chopped flat leaf parsley, plus extra for garnish
additional red pepper flakes, optional

Instructions:
Put a large pot of water over high heat to boil. Once boiling, add a handful of kosher or sea salt.

At the same time in a separate medium-to-large dutch oven, add the olive oil and put over medium heat. Add the shallot, garlic, 1/2 teaspoon kosher salt, and a good grating of fresh cracked pepper. Cook until the veggies begin to sweat, about 3 minutes, stirring occasionally and lowering the heat if the garlic begins to brown too quickly. Add in the zuchinni and cook until it begins to soften - about 5 to 7 minutes. Add in the beef along with the additional salt, red pepper, oregano and nutmeg. Break the meat up with your spoon and cook, stirring occasionally, until just browned - about 12-15 minutes.

Once browned, add in the tomato paste, stirring well to incorporate. Season with an additional pinch of salt and a little more nutmeg. Cook on medium 2 more minutes, letting everything thicken. Turn the heat to low just to keep the mixture warm, stirring occasionally to make sure the bottom isn't burning/sticking. At this point, add the pasta to the boiling, salted water. Cook until JUST al dente - about 6 minutes.

Use a spider or slotted spoon to transfer the pasta, piling it over the meat sauce. Add the parmesan over the top and a ladle or two of the pasta water. Gently stir to combine then add in the feta and flat leaf parsley stirring well. Taste for salt/pepper making any adjustments necessary.

Serve hot, with additional feta and parsley sprinkled over each serving, and red pepper flakes if desired.

Creamy Eggplant and Arugula Pasta with Pine Nuts and Cream Cheese

Whole wheat pasta and I are becoming friends. It's all very high school - I hated it on first site but over time think we actually might be bffs. At the very least I've figured out I don't mind the texture when paired with cream sauces and sauteed vegetables - in fact I think its slight chewy bite enhances these ingredients (tomato sauce, not so much. Takes me back to my first impression - cardboard.)

Kris humored me in eating this even though he's not an eggplant fan. What is it with men and eggplant and butternut squash? Or rather - what is it with women and these two vegetables? Every girl I know adores them while every man I know is like...eh. One boy friend had this explanation to offer - "Butternut squash is like eating baby food. It's boring." This really ramped up the debate, but that's for another post.

Back to the pasta, DO NOT toss out your pasta water after you strain the pasta from it. It's crucial to breaking up the cream cheese and making a nice velvety sauce. And just remember, you don't have to salt baby or 'Chinese' eggplant before cooking but it does take a while to saute and become cooperative. Do yourself a favor and put a pot of water over a boil the same time you begin cooking the eggplant, then wait 20 minutes before adding your pasta to the water as the eggplant needs that much of a head start. If the water begins boiling way before the 20 minute mark, it's okay. Just let it go quietly on a back burner until you're ready to put it to work.

Creamy Eggplant and Arugula Pasta with Pine Nuts and Cream Cheese
Serves 6-8.

Ingredients:
13.25 oz box whole wheat short pasta, such as ziti or spirals
handful salt
4 oz reduced fat cream cheese
1 tablespoon olive oil, plus extra
6 baby (or Chinese) eggplant, roughly 5 inches in length, cut into 1/2 inch chunks
kosher salt, for seasoning
fresh black pepper, for seasoning
good grating fresh nutmeg
good pinch red pepper flakes
2 cups shredded parmesan

2 tablespoons toasted pine nuts, toasted in a 325 oven for 6-8 minutes until light golden
1 package arugula

Directions:
Put your largest pot filled with water over high heat for the pasta. Wait 20 minutes after you get the eggplant going (should be boiling by now, of course) before salting with a handful of salt and adding the pasta. Cook for 6-7 minutes or JUST until al dente at which point you should be ready to strain and transfer to your eggplant mixture.

For the eggplant mixture, add 1 tablespoon olive oil to a large, rimmed, nonstick skillet and put over medium heat (you may need to add another dash or so as it cooks - just keep an eye out to see if the bottom of the pan dries out too badly during cooking.) Once warm (give it 30 seconds or so), add the eggplant, salting well and seasoning with pepper. Cook, stirring every so often, for about 20 minutes (at this point you can add the pasta to the boiling water.) Continue sauteeing the eggplant, and season with a good grating of fresh nutmeg and a hefty pinch of red pepper flakes. The eggplant should be nice and tender after few more minutes at which point you can stir in the cream cheese, breaking it up with your fingers to help it melt in. Once smooth, add in the parmesan, killing the heat. Add in the drained pasta, along with a ladle or two of the pasta water to help create the sauce. Once blended, add in the arugula and pine nuts, tossing lightly. I like for the arugula to retain its punch and not wilt down too much, but it's just a personal preference. Taste for seasoning (I alway like a little more of the red pepper flakes) and serve.

Southwestern Filet Mignon over Coriander Futuccini Alfredo

As promised - my Valentine's Day dinner - a little late...

This meal is a knockout. Filet Mignon is a treat and what I was going for on Valentine's Day but this marinade would probably be even better with a skirt or flank steak.

These two dishes - the steak and pasta - are wonderfully compatible in that they cook at the same time. Just have the pasta water boiling and ready, then wait to add the pasta to it when you put the steaks in the oven. Even if the steaks need longer than the time the pasta takes to cook, you can drain the pasta once al dente, saving a little pasta water to revive it later, and return it to the same pot mixing in the butter and parmesan to melt. Put the lid on while you wait for the steak and all will be forgiven.

I had never eaten steak over pasta before, finding the idea up until now somewhat disloyal both to steakhouses and Italians, but this is a perfect example of why rules are made to be broken.

One last nerdy tidbit - did you know that coriander and cilantro are the same thing? I'd like to say I had always known this, but truth be told, I only learned this about five years ago. Cilantro are actually the leaves of the coriander plant while 'coriander' is what the seeds or fruit are referred to as in the spice aisle (either as whole seeds or ground.)

The funny thing is that when I was little, I used to get so mad when my mom would put cilantro in her guacamole or salsa (my older siblings loved it!) Well who could blame them? Looking back I can't imagine having any emotions towards this hypnotic herb besides love and affection. See why I included it on Valentine's Day? You can keep your caviar and lobster, thank you.

Southwestern Steak Marinade Recipe and Instructions:
2 nice sized Filet Mignon OR a 1 1/2 pounds flank or skirt steak or steak of your preference

Marinade:
2 obese garlic cloves, chopped, or 4 small
2 tablespoon chipotle puree
large handful of cilantro - stalks and all - chopped
2 tablespoon olive oil
3/4 teaspoon kosher or sea salt
1/2 teaspoon minced fresh rosemary
zest of 1 small lime
1 tablespoon lime juice
1/4 teaspoon rosemary
3 tablespoons orange juice
fresh cracked pepper
2 tablespoons minced shallots

Mix the marinade together. Place fillets inside a large ziploc. Pour the marinade over and smush around to make sure all sides are coated. Refrigerate at least 8 hours, removing at least a half hour before cooking.

To cook, heat your oven to 375. Grease a stovetop grill and place it over medium heat, letting heat up for a few minutes or until it feels hot when you hold your hand within a couple inches from it. Remove the steaks from the marinade, scraping off any big bits of garlic/cilantro/shallot/etc. Season both sides WELL with kosher or sea salt and fresh cracked pepper. Add the steaks to the grill, cooking about 3 minutes per side or just until you get really nice marks and the steak pulls away easily from the grill with tongs.

Transfer to a small, greased baking sheet and place in the oven for 10-12 minutes, until cooked medium. If your steaks are particularly large, you may need to keep them in for 15-18 minutes to reach medium. And of course - if they're small, try putting them in for less to begin - you can always return them to the oven but once they're cooked - they're cooked.

Remove the steaks and cover loosely with foil for 10 minutes to let the juices redistribute. Slice on the bias and serve in a fan over your pasta. Garnish with additional fresh cilantro and the spiced pine nuts, recipe below.

Coriander Futuccini Alfredo with Spiced Pine Nuts
Ingredients:
1/2 pound fettucini or linguini
1/4 teaspoon ground coriander, or up to 1/2 teaspoon if you really want that punch
good grating fresh cracked pepper - at least 1/3 teaspoon
3 tablespoons unsalted butter
3/4 cup grated Parmesan
pinch salt
splash pasta water
handful freshly chopped cilantro

Instructions:
Heat a medium lidded pot of water over high heat. Let reach a boil - it will bubble away until you're ready to add the pasta. Once ready, add a small handful of kosher or sea salt. Let return to a boil then add the pasta, cooking for just 7 minutes or until al dente. Syphon off 1/3 cup of pasta water for later, then drain the pasta in a colander. Return the pasta to the pot and immediately stir in the coriander , pepper, butter, and Parmesan. If serving right away, add in a small bit of salt, a splash of the reserved pasta water and fresh cilantro. If not serving right away, cover with the lid and hold off adding these last ingredients until just before serving.

Spiced Pine Nuts:
2 tablespoons pine nuts, toasted at 350 for 5 minutes or JUST until golden brown. As soon as removed from the oven, toss with 1/4 a teaspoon olive oil, tiny pinch salt, 1/4 teaspoon paprika, 1/8 teaspoon cayenne, and 1/8 teaspoon coriander. Set aside until you're ready for them.

Sinless Pasta with Artichokes, Asparagus, and Black Olives

Every now and then, I stumble on an ingredient that makes me believe that if push came to shove, I could survive as a vegetarian. I know mushrooms are the poster child for this (as the closest vegetable to meat in spirit) but for me it's the artichoke. Talk about meaty and intense and lusty, I feel sinful even thinking about them.

And while I love the idea of preparing fresh artichokes - buying them from the farmer's market, trimming them, then cooking them low and slow with all sorts of goodies stuffed between the leaves like Pancetta and cheese - I don't ever see myself actually doing this. I'm too lazy. Besides, a home cook has to leave some things up to restaurants. Otherwise we'd never leave the kitchen.

If for some reason you have any prejudices against this beloved, hideous vegetable, I urge you to buy the hearts marinated in seasoned olive oil. All the peeling and cooking and seasoning and stressing has already been done for you leaving behind just the meaty, luscious hearts soaking in the aromatic oil. Naughty.

I like to keep the leftover oil in my fridge (after I've used up the hearts) to drizzle over toasted crostini for appetizers with a little parmesan cheese. But that my dear, is another post.

Sinless Pasta with Artichokes, Asparagus, and Black Olives

Ingredients:
12 oz quartered artichokes hearts (from 12 oz jar that have been marinate in oil) drained (I am partial to Haddon House brand)
Sliced black olives, from a 2.2 oz jar, drained
1/2 cup parmesan
1/4 teaspoon red pepper flakes

16 oz fresh short pasta, such as spirals or rigatoni
handful kosher or sea salt
1 bunch asparagus, woody stems removed and cut inti 1 inch pieces

3 tablespoons olive oil from the jar of artichokes
2.5 oz goat cheese
4 chives, snipped/minced fine
pinch sea salt
1/4 cup toasted pine nuts (toasted in a 325 oven for 6-8 minutes just until golden)

Instructions:
Add the quartered artichoke hearts, olives, parmesan, and red pepper flakes to a large serving bowl or pot. Toss well and set aside.

Put a large pot of water over high heat. Once boiling, add a handful of salt to it, let it return to a boil, then add the pasta and boil for three minutes (if your pasta is dried instead of fresh, cook for five.) Add the chopped asparagus to the boiling water and cook together with the pasta another 3-4 minutes, just until the pasta is al dente and the asparagus has turned a bright green.

Drain and add the pasta and asparagus to the artichoke mixture. Toss then add in the oil and goat cheese tossing again. Add in the fresh chives, salt, and pine nuts giving one last toss. Serve hot.

What I feed my imaginary children - Beef Rigatoni in an Intensely Tomato-y Cream Sauce

I make it on Sunday afternoon, sipping a nice Ripasso as I chop, simmer, and stir.

Dalton, my youngest and the only child to ever win the USCF Chess Championship, runs up to the stove dipping a spoon into the sauce. "Delicious, Mom," he says. "Lidia Bastianich has nothing on you." He then returns to his room to finish his side project for Nasa (he's in first grade and I don't like him doing freelance work during the school week...)

Kidding! I don't have kids, much less well behaved child prodigies (unless you count my cats, which would be crazy. And I'm not crazy. Usually.) But if I did have kids, this is the kind of pasta I would feed them. A big old piping hot batch of it served family style.

This is seriously comforting, homey food. Sunday food. Fireplace food. And while a nutritionist probably wouldn't endorse it, I like the fact that just a teensy bit of cream cheese gives it that lovely pink hue and creamy texture. I mean, between the organic tomato paste and the lack of heavy cream, it's practically health food...

A couple of sticklery things - you don't want your rigatoni cooked a second longer than al dente. Any further and you risk them collapsing on you, defeating the whole reason you hired them for the job in the first place. God knows they're not attractive, bless them. But the fact is no other pasta can envelop a hearty meat sauce like rigatoni. They make every bite a treasure hunt.

Beef Rigatoni in an Intensely Tomato-y Cream Sauce
* Serves 4 pigs or 6 regular eaters.

Ingredients:
1 tablespoon olive oil
1 tablespoon butter
1 medium sweet onion, diced
1/2 teaspoon kosher salt
fresh cracked pepper
2 fat cloves garlic (or 4 small - don't skimp here), minced
1 pound ground beef (for a higher meat to pasta ratio, up it to 1 1/2 pounds, or only use 3/4 lbs of pasta)
1/8 teaspoon kosher salt
1/8 teaspoon red pepper flakes (or more if you really want that kick)
1/2 cup white wine or vermouth
4 oz canned tomato paste, preferably organic
1 (14 oz) can diced tomatoes, lightly drained
2 oz cream cheese
1/8 teaspoon kosher salt
1/2 teaspoon dried oregano

1 lb rigatoni
handful salt to flavor water

1/2 cup Parmesan cheese

Instructions:
Put a large pot (with lid on) of water on a burner over high heat for your pasta.

Meanwhile, add the butter and olive oil to a large dutch oven and put over low/medium heat. Let the butter melt, then add the onions, 1/2 teaspoon salt and some fresh cracked pepper giving a good stir. Cook for a couple of minutes, then stir in the garlic. Saute, stirring occasionally another 2-3 minutes until the onion is translucent.

Now add the ground beef to the onions and garlic, breaking the meat up gently (but not too aggressively) with your wooden spoon. Season with the additional salt and red pepper flakes then cook, stirring occasionally for about 8 minutes or just until the meat is browned. No need to cook it to death at this stage - you're about to boil the hell out of it.

Carefully pour in the wine and raise the heat to high. Once the wine is boiling, give everything a good stir then let simmer away until the majority of the liquid has evaporated and the mixture is almost dry again (about 10 minutes.) While you wait is a good time to cook your pasta, as your pasta water should be boiling by now. (If not, do the following as soon as it's ready.) Add a handful or kosher or sea salt to the water, allow it to return to a boil, then add your rigatoni, cooking ONLY to al dente - about 9 minutes.

Back to your beef/wine mixture - once the majority of the liquid has evaporated, lower the heat to low and stir in the tomato paste, diced tomatoes, cream cheese, salt, and oregano. Combine well and keep over low heat until your pasta is cooked.

Once the pasta is ready, use a spider or slotted spoon to strain the pasta from the water and add it into the sauce along with a ladle full of pasta water (about 1/3 cup.) Immediately stir in the parmesan cheese, mixing well so that it melds into the sauce. Taste for any additional seasoning necessary and serve with a tiny sprinkling of dried oregano over the top.

Hearty Lamb Ragu for Non Lamb Lovers

Do you hate lamb? Find it odd and game-y, do you? I hear you. I used to be one of those people. Then I learned that by choosing the right cut of lamb (the once in a blue moon, top of the line lamb chops, thank you) or by 'cutting' it with a more familiar meat such as beef or turkey, lamb is absolutely delectable. The key to this ragu is to cut it with ground beef and also to skim off the grease before adding the traditional wet ingredients like wine and tomatoes. Yes it will be richer than your old ragu but not in that heavy, gamey way you're thinking. It will be like butta.

Of course if lamb makes you want to straight out gag, please sub all of the meat with beef please. I don't want any hex dolls floating around out there in my honor... Oh and one more note - if you do gird your loins for the lamb version - you will find the addition of pecorino cheese to be the secret to its seductively comforting bite.


Hearty, Homey Lamb Ragu with Herbed Ricotta
Serves 6 with a salad or light veggie side dish.

Ingredients:
2 tablespoons extra-virgin olive oil
1 carrot, finely diced
1 red onion, finely diced
1 small orange bell pepper, seeds and ribs removed and minced
1/2 teaspoon celery salt
pinch black pepper for seasoning
1 tablespoon butter
1 large garlic clove, minced
1 pound ground lamb
1/2 pound ground beef
1/4 teaspoon kosher salt
2 teaspoons ground coriander
1 teaspoon ground fennel seeds
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes
1/2 teaspoon dried thyme
1 bay leaf
Salt and freshly ground pepper
1 tablespoon tomato paste
1/2 cup dry red wine
One 28-ounce can whole peeled tomatoes in tomato puree with basil
1 1/4 cups chicken stock or low-sodium broth
16 oz fresh spiral pasta or short pasta (a personal bias, but of course use what you like!)
3/4 cup fresh grated pecorino romano cheese
1/2 cup fresh torn basil

Herbed Ricotta Topping:
3/4 cup ricotta cheese mixed with 3 tablespoons finely chopped basil, 1/2 teaspoon sea salt, and zest of 1 lemon
extra fresh grated pecorino romano
Handful of freshly torn basil

Directions:
In a large cast-iron casserole, heat 2 tablespoons of the oil over mediuj heat. Add the carrot, onion and bell pepper. Season with 1/2 teaspoon celery salt and black pepper and cook, stirring occasionally, until slightly softened, 5 minutes. Add the butter letting melt, then garlic and cook 2 more minutes. Next add the lamb and ground beef, kosher salt, coriander, fennel, cumin, red pepper flakes, bay leaf, and thyme. Cook, stirring, until the liquid evaporates, about 8 minutes. Drain the excess grease (which should be pooling around the meat in various places in the pan), by using a wooden spoon to scoot the meat to one side of the pot then gently tilt the pot so that the grease runs to the other side and pools. Use a teaspoon to scoop out the excess grease and discard, leaving just a teaspoon or so behind in the pan. Now stir in the tomato paste. Add the wine and cook until evaporated, about 4 minutes. Add the tomatoes and their juices, along with the chicken stock and bring to a boil. Let boil for a few minutes, then reduce heat to low and cover partially to happily simmer away until the liquid is slightly reduced, about 30 minutes. Pluck out the bay leaf and discard bay.

In a large pot of boiling salted water, add the pasta and cook for just a few minutes. Drain, shaking well, and add to the pot of simmering ragu to cook further along with the half cup of fresh basil and 3/4 cup pecorino cheese, stirring well to absorb all the flavors (if using dried pasta, cook until al dente before adding to the ragu - fresh pasta is basically al dente going into the boiling water.) Spoon the pasta and ragu into your serving bowls, topped with a spoonful of the ricotta mixture and an extra grating of the pecorino romano cheese.

I've been a bad blogger. Can I make it up to you with Pumpkin Gnocchi?

Who else is already overwhelmed by the most precious season of the year?

Luckily, I do feel the Christmas spirit alive and well within my heart, but Good Lord the holiday seems like more to manage than ever before for some reason this year. Tell me if anyone out there feels this too?

Anyway, I had ambitious plans for a chicken curry tonight but after a day of Christmas shopping, tree hunting, and house cleaning, those fell by the wayside. A glass of red wine and quick dinner were what was called for.

Luckily I had the best cook's crutch in the whole wide world - Murray's Cheese. A package of their homemade pumpkin gnocchi along with some goat cheese from Vermont Butter and Cheese Company and I was on my way.

Gnocchi, if you've never had it, means 'lump' in Italian and are pillowy little lumps of either potato, wheat, or flour dough. They are best homemade though this doesn't have to mean by you. Your favorite Italian restaurant or deli/bakery will do just fine. Gnocchi are one of those whimsical ingredients that delight you in their cooking. When you add them a pot of boiling water, they sink to the bottom like free weights. But after a few minutes, they gracefully rise to the surface peeking their heads out of the water to shout 'I'm done!"

Please don't think that just because these particular gnocchi are pumpkin flavored means this is a sweet and savory dish. It's not. In fact, just to show off pumpkin's versatility I like to add extra fresh cracked black pepper and a hit of red pepper flakes to the final product.

Finally, I feel a little guilty adding this recipe to my 'all star' list seeing that the gnocchi was made by Murray's. So I tell you what - I promise to get to the bottom of their recipe and share it with you, deal?

PS - If you dislike goat cheese, you can sub ricotta. But then I'd also add a handful of grated parm to give SOME sort of bite.

Fresh Pumpkin Gnocchi with Goat Cheese, Basil, Pine Nuts, and Lemon Zest

Ingredients:
16 Oz Fresh Pumpkin
handful sea salt or kosher salt, for pasta water
drizzle olive oil
fresh grated nutmeg
zest of 1 lemon
good grating fresh cracked pepper
2 oz goat cheese
1/4 cup toasted pine nuts
1 bunch fresh basil, rinsed and roughly torn - about 1/2-2 cups
sea salt to taste
red pepper flakes, to taste

Instructions:
Put a medium pot of water to boil over high heat. Once boiling, add a handful of sea salt or kosher salt and let come back to a boil if it weakens. Add the gnocchi, keeping a close eye on it. It will only take a matter of minutes, though once they rise to the surface I like to wait an additional 2 minutes to be sure they're all done.

Meanwhile, have all of your other ingredients at the ready. When the gnocchi are done, use a slotted spoon or spider to strain them into it, then drizzle with about a tablespoon of olive oil. Grate over the lemon zest, fresh cracked pepper, and nutmeg, giving a good stir. Then add the cheese, pine nuts, basil, and sea salt to taste along with red pepper flakes. Serve immediately - gnocchi doesn't get better with age.