"ANGEL HAIR PASTA WITH ASPARAGUS"
Ingredients:
1 pound asparagus (the thinnest kind available)
2 tbsp olive oil
pinch of hot red pepper flakes
1 clove garlic, sliced thinly
1 tsp salt
1/2 cup white wine
1/2 pound angel-hair pasta
freshly grated parmigiano or pecorino
freshly ground pepper
Directions:
Wash asparagus and use only the tenderest parts. You can determine which those are by breaking each stalk with your hands. The tough fibers will separate at exactly the right place all on their own. Cut the remains diagonally into 1-inch pieces.
Warm the olive oil over medium heat, then add the red pepper flakes and garlic. Saute until the garlic is golden, then add the asparagus and coat with the olive oil.
Add salt, cook for 5 minutes, then add the wine and cook for another 10 minutes or until the asparagus has softened to your liking.
Cook the pasta according to Pasta Perfect post (Bon Appetit May 2011 issue), stirring often, angel hair is particularly vulnerable to knots. When the pasta is done, drain it in a colander and add it to the skillet with the asparagus.
Stir and cook over a low heat for about 20 seconds, then serve in warmed bowls. Sprinkle with cheese and freshly ground pepper, if desired.
Serves 2
"HEALTHY PENNE"
Ingredients:
1 pound broccoli ( or 1 nice bunch)
2 tablespoons olive oil, plus a little more for finishing
1 clove garlic, chopped
Pinch hot red pepper flakes
1/2 cup of raisins
Salt
1/2 cup chopped walnuts
1/2 pound penne
Freshly grated parmigiano cheese
Directions:
Wash the broccoli and cut into florets; discard the stalks.
In a skillet large enough to hold the pasta and broccoli, heat the olive oil over medium heat, then add garlic and red pepper.
When the garlic is golden, add the broccoli, raisins and a big pinch of salt
Saute for 15 to 20 minutes, adding a little water if the mixture gets too dry.
Meanwhile, toast the walnuts in a small skillet for every 5 to 6 minutes over medium heat, giving the skillet a shake every often. Watch them or they will burn! Once they are toasted, remove from heat and set aside.
Cook the pasta according to Pasta Perfect post (Bon Appetit May 2011 issue)
Serves 2 with leftovers
"FRIED EGGPLANT"
Ingredients:
1 eggplant (preferably Asian / Japanese)
2 tablespoon olive oil
Salt
Slice the eggplant into rounds about 1/4 inch thick
Heat the olive oil in a skillet, add as many slices of eggplant as will fit comfortably in the pan, and cook until lightly browned on both sides. You may need to add more olive oil if the pan gets dry, since eggplant absorbs a lot of oil.
Remove slices to a plate lined with two paper towels, sprinkle with salt.
*You may substitute with zucchini, if desired
Enough for two, and then some...
"FRIED RED POTATOES"
Ingredients:
1 pound baby red potatoes
1 tablespoon olive oil
1 tablespoon butter
Salt
Directions:
Place potatoes in a large pot, cover with water and bring to a boil
Cook for about 15 minutes, until almost tender. Drain, let potatoes cool a bit, then cut them into quarters.
In a large heavy skillet over medium heat, add the olive oil and butter.
When the butter is bubbling, add the potatoes and cook until browned on each of their skinless sides, about 7 minutes per side.
Drain on paper towels, sprinkle with salt.
Serves 4
"STRING BEAN AND POTATO SALAD FOR GRINGOS"
Ingredients:
1 pound string beans
1 pound baby red potatoes
1 clove, garlic, minced
2 tablespoon extra-virgin olive oil
1 teaspoon red wine vinegar
1/2 teaspoon salt
Freshly ground pepper
Directions:
Put two big pots of water on the stove and bring them to a boil. Meanwhile, pull the ends off the string beans and halve the potatoes.
When the water is boling, ad the vegetables each to its own pot.
The beans will take about 6 minutes, the potatoes will take 12 to 15.
Once cooked, remove the beans and drain them in a colander, then dump them in a large bowl filled with water and ice and drain them again. This will stop them from cooking and give them a bright color.
Allow the vegetables to cool and season combining both with garlic, oil, vinegar, salt and pepper.
Yields: 6 to 8 servings
"FRUGAL FRITTATA"
Ingredients:
1 cup frozen peas
Salt
1 tablespoon butter
1 tablespoon olive oil
1 small red onion, chopped
6 eggs
freshly ground pepper
1/4 cup freshly grated parmigiano
Directions:
Fill a medium sauce pan halfway with water, put on high heat and bring to a simmer. Add peas and a little salt and cook for 5 minutes. Drain and set aside to cool
Melt the butter with the oil in a cast-iron or other oven proof skillet over medium heat, add the onions, and cook until almost soft
Preheat broiler.
Lightly beat the eggs, then stir in salt, pepper, parmigiano, and the cooled peas. Turn up the heat a bit on the onions and then add the eggs; allow them to set, then stir once or twice with a wooden spoon.
Once the bottom is firm, put the pan under the broiler and cook until top is golden, 3 to 4 minutes.
Watch constantly - with broiling, there are only a few seconds standing between beautifully golden and terribly burned.
Remove from the oven and allow the frittata to rest for a minute or two.
Serve in the skillet or flip onto a plate
Yield: 4 servings
"GIULIA CARBONARA (name changed)"
Ingredients:
3 slices bacon, cut into 1/2 inch pieces
12 ounces dry spaghetti
3 eggs
1/4 freshly grated pecorino, plus a little more for passing
1/4 cup freshly grated parmigiano, plus a little more for passing
Salt
freshly ground pepper
Directions:
Fry the bacon until it is almost crispy, then drain on a plate lined with paper towels.
Cook the pasta according to Pasta Perfect post, (Bon Appetit May 2011 issue). Meanwhile, in a large heatproof bowl or serving dish, lightly beat the eggs and add the cheeses.
When the pasta is cooked, drain it in a colander and add it to the bowl with the eggs in cheese.
Toss the pasta with the egg mixture, letting the eggs cook on the hot pasta (they may not be completely cooked; I like the creaminess of the not-fully-cooked egg, but if you don't like that idea, throw it all in a skillet over low heat and let it cook a little ), then add the bacon.
Taste and add salt, if needed, and a few grindings of pepper.
Divide the pasta into warmed bowls.
Serves 2, with leftovers
"LACHLAN'S FARFALLE WITH ZUCCHINI AND EGG"
Ingredients:
2 tablespoons olive oil
1/2 medium onion, chopped
2 medium zucchini squash (1 green, 1 yellow)
1 teaspoon salt
1/2 pound farfalle
2 eggs
2 heaping tablespoons freshly ground parmigiano, plus extra for passing at table
freshly ground pepper
1/4 cup chopped parsley
Directions:
In a medium saute pan, warm olive oil over medium heat, then add the chopped onion and cook until opaque, 3 to 4 minutes.
Slice zucchini into 1/2 - inch rounds, then each round into quarters
Add zucchini and salt to the onions and cook until soft, 15 to 20 minutes.
Meanwhile, cook the farfalle according to Perfect Pasta post (Bon Appetit May 2011 issue)
Beat the eggs and add parmigiano' set aside.
When pasta is cooked, drain and add to zucchini mixture.
Remove from heat, add the eggs, and allow them to cook on the hot pasta.
Serve in warmed bowls garnished with freshly ground pepper and chopped parsley.
Pass extra cheese at table.
Serves 2 with leftovers
"YORKSHIRE PUDDING"
Ingredients:
1 heaping cup of flour
1/4 teaspoon salt
1 cup milk
2 eggs, lightly beaten
4 tablespoons butter, melted
Directions:
In a bowl, stir together flour, salt and milk until well mixed, then add eggs and stir until batter is smooth
Let it stand for room temperature for 1 hour
When ready to bake, preheat oven at 375 degrees.
Distribute the batter among 8 muffin molds, then evenly distribute the batter into the molds and bake until puffed up and golden brown, about 15 to 20 minutes.
Remove from oven and serve immediately
'Yorkshire puddings deflate rapidly, like expectations.'
Yield: 8 puddings
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