Pappardelle with Baby Spinach, Herbs, and Ricotta

This is the last recipe of the month and I'm ending it with a light, healthy meal.

Pappardelle? That's what I wondered when I stumbled upon this recipe. Pappardelle, or ribbon pasta, is a traditional egg pasta that is served with wild boar and rich hare sauces. Apparently, there are some towns of Italy that have celebrations for this type of pasta. After you try this recipe you will have a celebration in your mouth! The pasta is made from eggs and therefore doesn't have that starchy, denseness to it. In addition, the recipe is light and really features the beauty of the pasta. Much thanks to Cooking Light magazine for the recipe; rating: 5/5!

Look at how beautiful the individual strands of ribbon pasta are coiled up (below).

The first step is to fill a large stock pot with 2 quarts of water, add 1 tablespoon kosher salt and bring to a boil. Add all 8.8 ounces of uncooked pappardelle and cook until pasta is al dente.

While the pasta is cooking chop 1/4 cup fresh chives, 1/4 cup fresh flat-leaf parsley and 1/4 cup fresh dill. I do all my prepping for the week on Sundays so that's why my herbs are in a bag labeled, "Thursday."

Once the pasta is cooked reserve about 1 1/2 cups of the pasta water.

Add 1/3 cup whole-milk ricotta cheese (I used part skim) and 1/2 cup pasta water to a food processor. Pulse until well blended.

Add pasta to a large bowl along with 3 tablespoons of your choice of cheese. The recipe called for fresh pecorino Romano cheese and I used Parmesan...

Add 3 cups of baby spinach...

Then the ricotta mixture and chopped herbs...

Mix well and serve!

Scallops with Spinach and Paprika Syrup

Yummo! I was extremely pleased with this recipe, courtesy of Cooking Light's April 2011 issue. The flavors and textures made this light meal delightful! I could eat this once a week and would not tire of it; rating: 5/5.

Ingredients:

1/4 cup sugar

1/4 teaspoon paprika

1/8 teaspoon ground red pepper (Cayenne)

1/4 cup fresh lemon juice

2 teaspoons olive oil, divided

1 1/2 pounds jumbo sea scallops

1/4 teaspoon salt, divided

1/4 teaspoon black pepper

1 teaspoon minced fresh garlic

10 ounces fresh baby spinach

1/4 cup pine nuts, toasted

In a medium saucepan add sugar...

fresh lemon juice...

Paprika and Cayenne. Bring mixture to a boil and cook for 4 minutes, stirring constantly with a whisk. I turned down the heat to low while I prepared the scallops, spinach and pine nuts.

Add 1 teaspoon olive oil to large skillet and heat on medium-high. Rinse scallops and pat dry with a paper towel. Season with salt and black pepper. Add scallops to skillet and cook for 2 minutes on each side. When scallops are finished cooking set aside. Add 1 teaspoon to the same skillet and then add garlic; cook for 30 seconds and add half of the spinach. Let cook until wilted and add the remaining spinach.

Like always, the spinach really cooks down. If 10 ounces isn't enough feel free to add more spinach (that's what I did). A lot of spinach never hurt Popeye ;) Add 1/8 teaspoon salt.

Roast pine nuts on medium-high heat for 2-3 minutes. Pine nuts are definitely a luxury...the amount pictured was about $4!

Plate spinach and scallops, drizzle with syrup and sprinkle with pine nuts. Enjoy!

Linguine with Clams and Fresh Herbs...not so good.

I got this recipe from Cooking Light's April 2011 issue and have to say that it looked so good in the picture but after making it I'd give it a 1.5/5. So far, the recipes I have tried from Cooking Light were really good but this was a disappointment :( I figured that since the recipe had red onions, wine, fresh herbs and a hint of butter the flavors would really come out. They didn't! I wouldn't waste your money and time on this recipe.

Lemon Curd, what???

A few weeks ago Trader Joe's featured lemon curd on their FB page and so I checked out the product and read the reviews. All these people were talking about lemon curd like it was gold and I thought, "Lemon curd? Good on pancakes? Especially good with yogurt?" Of course my curiosity sparked and I wanted to know what all the hype was about. C'mon, good could this really be?

3/4 cup sugar
1 tablespoon lemon zest
2 large eggs
2/3 cup fresh lemon juice (2 1/2 large lemons)
2 tablespoons butter (stick)

Seriously, how could these ingredients develop into something that is so good???

Combine the first three ingredients in a small saucepan over medium heat, stirring constantly with a whisk. Cook for about 3 minutes or until the sugar dissolves and the mixture is light in color. Stir in lemon juice and butter; cook for 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with whisk. Let cool. Store lemon curd in the refirgerator; its good for one week.

Ok so I bet you're curious like I was...lemon curd is one of the best creations ever! I tried it on a whole grain blueberry English muffin and it was good...but by far, I'd have to say its absolutely DELICIOUS in yogurt!!! This is a must try. Lemon curd is easy and cheap to make but trust me it'll taste like a million bucks (well not quite a million but close enough).

One Pot Meal: Roasted Lamb, Potatoes, Cauliflower and Shallots

This is a recipe inspired by my dad's Pankko crusted rack of pork, Eating Well's Roast Leg of Lamb, Cauliflower & Shallots and Sandra Lee's Chicken Provencal recipes. The result, multiple layers of flavor and all in one skillet!

Ingredients:

4 tablespoons extra-virgin olive oil, divided
2 pounds leg of lamb, boneless and tied together with kitchen twine
salt and pepper to taste
3 tablespoons stone ground mustard
1 cup Pankko
3 sprigs thyme, chopped
1/3 cup parsley, finely chopped
1 pound baby or new potatoes
1 medium head cauliflower, roughly chopped
5 shallots, halved
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon dried oregano

Preheat oven to 425 degrees Fahrenheit. Heat 2 tablespoons olive oil in a large skillet on medium-high heat. Season lamb with salt and pepper and brown all sides of the lamb. Let lamb cool for 10 minutes. In the meantime mix Pankko, thyme and parsley in a large plate. Smear mustard all over lamb and then coat with Pankko mix. Place lamb in skillet and in oven for 20 minutes. In a large bowl add potatoes, cauliflower, shallots, dried herbs, salt and pepper to taste and 2 tablespoons olive oil; mix well. After 20 minutes add vegetable mixture and roast for an additional 20 minutes or until lamb is 145 degrees Fahrenheit (for medium). Let lamb rest for 10-15 minutes and cut in half inch slices. Enjoy!

Going Vegetarian Tonight!

Just to change it up a bit and of course to try new recipes I decided to make an Asparagus and Mixed Green Salad Topped With Poached Eggs and Crispy Potatoes With Spicy Tomato Sauce; recipes courtesy of Eating Well.

I LOVED the salad because of the great homemade vinaigrette and the soft set poached egg really added depth to citrus-based dressing. The potatoes and dipping sauce were so, so but they’re quick and easy to make for a weeknight meal. The best part about this meal: it’s only 390 calories!

Asparagus and Mixed Green Salad Topped With Poached Eggs

Makes: 4 Servings

Total: 30 Minutes

Ingredients:

2 bunches asparagus (about 1 pound each), trimmed

3 tablespoons extra-virgin olive oil, divided

1/2 teaspoon kosher salt, divided

1/2 teaspoon freshly ground pepper, divided

Zest of 1 lemon

2 tablespoons lemon juice

1 tablespoon minced shallot

1/2 teaspoon dry mustard

4 large eggs

1/4 cup distilled white vinegar

1 7-ounce bag baby arugula (about 10 cups)

1/2 cup thinly shaved Parmigiano-Reggiano (I left this out because I didn't have any)

Preheat oven to 450 degrees Fahrenheit.

In a large bowl toss asparagus with 2 teaspoons oil and 1/4 teaspoon each salt and pepper. Transfer asparagus to rimmed baking sheet and roast, stirring once for about 16 minutes.

In a small bowl whisk the remaining 2 tablespoons plus 1 teaspoon oil, the remaining 1/4 teaspoon each salt and pepper, lemon zest, lemon juice, shallot and dry mustard. Set aside 4 teaspoons of the dressing.

When the asparagus is finished roasting let cool while you poach the eggs.

Break each egg into its own small bowl. Fill a large skillet with 2 inches of water and bring to a boil. Add vinegar and reduce to a gentle simmer. Submerging the lip of each bowl into the simmering water, gently add eggs, one at a time. Cook 4 minutes for soft set. With a slotted spoon remove eggs and place on a plate to dry and cool slightly.

In a large bowl, toss arugula and asparagus with the dressing and divide among 4 plates. Top each with a poached egg and drizzle with 1 teaspoon of the reserved dressing. Garnish with cheese.

Crispy Potatoes With Spicy Tomato Sauce

Makes: 4 servings, about 3/4 cups potatoes and 2 tablespoons sauce each

Total: 40 minutes

Ingredients:

1 teaspoon plus 2 tablespoons extra-virgin olive oil, divided

6 cloves garlic, minced

1 15-ounce can crushed tomatoes, preferably fire-roasted

1/2 teaspoon smoked paprika, optional

1/2 teaspoon crushed red pepper

1/2 teaspoon salt, divided

1 1/2 pounds new or baby potatoes, scrubbed and cut into 3/4- to 1-inch cubes

1/4 teaspoon freshly ground pepper

Heat 1 teaspoon oil in a medium saucepan over medium heat. Add garlic and cook, stirring, for 1 minute. Add tomatoes, paprika, crushed red pepper and 1/4 teaspoon salt. Adjust heat so the sauce is simmering and cook, stirring occasionally, until thickened to the consistency of ketchup, about 18 minutes.

Meanwhile, toss potatoes, pepper and the remaining 1/4 teaspoon salt in a medium bowl. Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Reduce heat to medium and cook potatoes for about 15 to 20 minutes, until tender. Serve the potatoes with the sauce for dipping.

Cake Baking & Decorating Class @ Sur la Table

Another passion of mine is baking and so I decided to take a class to obtain more skills. The class was great because we learned how to make classic cakes like the Sachertorte (1832), Opera Gateau (early 1900's) and the Princess Cake (1930's).

Notice the dome shape we created...its traditionally how the cake is shaped. This cake is made up of several layers of vanilla sponge cake moistened with orange vanilla cake syrup, with raspberry jam and Mousseline Cream between the layers.

The cake is covered in green marzipan and lightly dusted with powdered sugar. My first thought was that green doesn't really exude "princess" but who am I to question tradition. I guess the other people in my class felt the same and so we made a pink one too!

Black Forest and Princess Cakes

All the layers are beautiful!

The cake in the middle is the Sachertorte which is rich and decadent...almost like a truffle.

9-Ingredient Pasta

Literally, this is all you need! Spaghetti sauce, pepper mill, EVOO, shredded parmesan, pasta, sun dried tomatoes, fresh Italian basil, garlic and sea salt.

This is not a new recipe but I wanted share my 9-Ingredient Pasta or my Go-To Pasta. Do you ever get home from work and feel so tired that the thought of cooking a meal sounds like quite the task? Well here’s an easy, healthy meal that you can prepare in 15 minutes! You can tweak the recipe any way you want, the items below are what I had sitting around and are tailored to my preference.

Ingredients:

Pasta (in this recipe I used whole wheat spaghetti noodles because it’s better for you but you can use whatever you have in the cupboard)

2 teaspoons sea salt

1 tablespoon extra virgin olive oil

6 cloves garlic, rough chop

8 sun dried tomatoes, cut in thin strips lengthwise

1 cup spaghetti sauce (my personal favorite is RAO's Homemade Puttanesca)

fresh Italian basil (I like buying the living basil because it’s so fresh and aromatic)

shredded Parmesan

freshly ground pepper

Directions:

Bring water and 2 teaspoons of water to a boil. Cook pasta for 8-10 minutes; I prefer cooking the pasta for about 8 minutes to be al dente. While the pasta is cooking heat the olive oil in a medium sized skillet on medium-low heat. Add garlic and saute until golden then add the sun dried tomatoes and continue to saute for 2 minutes. Add pasta sauce and saute until hot, about 2 minutes. Add pasta to sauce and transfer to a serving bowl. Stir in fresh basil and top with Parmesan.

Asparagus-Gouda Souffles

I decided to start my blog with the ever-temperamental soufflé. I bet you've seen food shows where the cook prays out loud that their soufflé doesn't sink and makes the sign of the cross. Of course this sparked my curiosity...do the planets really have to be in alignment for a soufflé to turn out? Why are these cooks scared to open the oven and discover the end result? Well, I don't have the scientific explanation for why a soufflé would sink or why it has to be prepared a certain way. Nor do I have the experience to tell you that I've experimented with different recipes and techniques of preparing a soufflé.

Friday, March 18, 2011 I attempted to make an Asparagus-Gouda Soufflé for the first time. In fact, it’s my first time making a soufflé at all and I admit I did the sign of the cross before I put my soufflés in the oven! Of course they turned out wonderful otherwise the tone of my writing would be A LOT different.

NOTE: The original recipe, from Eating Well's April 2011 issue, called for goat cheese but I couldn't find an aged goat cheese that I liked so I used a Gouda. Below is the recipe including my tweaks.

Ingredients:

1 bunch asparagus, trimmed

1 1/2 cups nonfat milk

2 tablespoons butter

3 tablespoons all-purpose flour

1 teaspoon coarse salt, divided

1/4 teaspoon freshly ground pepper

Pinch of ground nutmeg

4 large egg yolks, at room temperature

8 large egg whites, at room temperature

1 cup diced Gouda cheese

Position rack on the lowest level of the oven and preheat to 375 degrees Fahrenheit. Coat 6 ramekins with cooking spray and place on a rimmed baking sheet.

Fill a large skillet with an inch of water and bring it to a boil. Add the asparagus and cook for about 3 minutes, depending on your preference of doneness. Put asparagus in a colander and run cold water over it; drain.

In a small saucepan heat milk on medium heat until hot. Simultaneously, in a large saucepan melt butter then add flour, whisking constantly for 2 minutes. Remove large saucepan from burner, slowly whisk in hot milk, turn heat to medium-low and return to burner. Whisk milk until it thickens, about 3 minutes. Add 1/2 teaspoon of salt, pepper and nutmeg. Remove from heat and whisk in 4 egg yolk one at a time. Transfer mixture to large bowl and stir in asparagus and cheese; set aside.

In a large bowl, use an electric mixer to beat egg whites. When eggs white are foamy, add the remaining 1/2 teaspoon of salt. Continue to beat eggs until the peak doesn’t flop over.

Using a rubber spatula add 1/3 of the egg whites to the asparagus mixture and mix well; gently fold in the remaining egg whites. Put mixture into ramekins, do the sign of the cross and bake the soufflés on the bottom rack until puffy and golden, about 24 minutes or 145 degrees Fahrenheit. Enjoy!