May 16, 2010
So…my inspiration for this dish was the May 2010 cover of Bon Appetit. I tweaked the recipe a bit to my liking, so I’m listing the original recipe below, as well as my variations — so you can make it how you like it. Afterall, isn’t cooking really all about what explodes on YOUR tastebuds? Oh, and if you haven’t gotten into the Stieg Larsson series. You should.
Fettuccine with Peas, Roasted Broccoli & Pancetta
- 12 ounces fettuccine or penne (I used whole wheat fettuccine)
- 3 ounces pancetta or bacon, chopped
- 1 1/4 pounds asparagus, trimmed, cut on diagonal into 1-inch pieces (I subbed a head of broccoli, which I roasted with a little EVOO before adding to the dish)
- 2 cups shelled fresh green peas, blanched 1 minute in boiling water, drained, or frozen peas (do not thaw)
- 1 bunch green onions, thinly sliced, white and pale green parts separated from dark green parts (I didn’t have green onions in the house, so I used half a yellow onion)
- 2 garlic cloves, pressed
- 1/2 cup finely grated Parmesan cheese plus additional for serving (I used about a cup)
- 1/3 cup heavy whipping cream (I used about a cup here, as well, to make it saucier)
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon finely grated lemon peel
- 1/4 cup chopped fresh Italian parsley, divided (I used dried)
- 1/4 cup thinly sliced fresh basil, divided (I used dried)
Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot.
Meanwhile, cook pancetta in large nonstick skillet over medium heat until crisp. Using slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1 teaspoon drippings from skillet. Add asparagus to drippings in skillet; sauté 3 minutes. Add peas, white and pale green parts of green onions, and garlic; sauté until vegetables are just tender, about 2 minutes. Remove from heat.
Add vegetable mixture, 1/4 cup pasta cooking liquid, dark green parts of green onions, 1/2 cup Parmesan, cream, olive oil, lemon juice, lemon peel, half of parsley, and half of basil to pasta. Toss, adding more cooking liquid by tablespoonfuls if needed. Season with salt and freshly ground black pepper. Transfer to large bowl. Sprinkle pancetta, remaining parsley, and basil over. Serve, passing additional Parmesan cheese.
May 10, 2010
I made this delicious fritatta at the lake on Mother’s Day — for my mother and grandmother. (Daddy, too) I think roasting the broccoli before throwing all the ingredients together really brought out the flavor. Throw in Patak beef bacon and you’re sure to have a crowd pleaser.
Broccoli, Bacon & Cheese Frittata
- 6 large eggs
- ½ cup freshly grated Parmesan
- 1/3 cup milk
- 1/4 teaspoon freshly grated lemon zest
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- Large head of broccoli, chopped into florets and roasted w/ evoo (Use or add other veggies like onions, spinach, asparagus, etc.)
- 2 slices Patak beef bacon (Or about 5 slices “regular” bacon. You can also use ham or Canadian bacon.), cooked and coarsed chopped
Position an oven rack in the upper part of the oven and preheat the broiler. Whisk the eggs, 3 tablespoons of the cheese, the milk, lemon zest, salt, and pepper to taste together in a bowl.
Heat the olive oil in an 8-inch nonstick skillet over medium heat. Add the broccoli and bacon, and heat through, about 2 minutes. Reduce heat to low, pour the egg mixture into the skillet, stirring gently to distribute the fillings evenly. Cover, and cook until the bottom sets, but does not get too brown, about 9 minutes. Remove the cover, scatter the remaining 1 tablespoon of cheese over the surface. Run the frittata under the broiler until the top sets and browns slightly, about 1 minute. Let sit for about 5 minutes, then cut into squares. Serve warm or room temperature.
December 4, 2009
There’s nothing nicer than walking in the door after a long day of work and having dinner waiting on the table. Makes you feel like a princess :0)
I was greeted with a steaming bowl of split pea soup garnished with cilantro and freshly grated parm. See below for the rest of the recipe:
Split Pea Soup
- 6 cups of water
- 2 bullion cubes (chicken or beef, your preference)
- 1 cup of dried split peas
- salt and pepper to taste
- 1 tablespoon curry
- 1 teaspoon turmeric
- chopped fresh cilantro
- freshly grated parmesan cheese
Bring to a boil, then lower to a simmer for 45 minutes, then blend with an emulsifier before serving. Serve topped with cilantro and parmesan cheese.