Pasta with Spring Vegetables

Ingredients

4 oz broccoli florets
4 oz baby leeks
8 oz asparagus
1 small fennel bulb
4 oz fresh or frozen peas
3 tbsp butter
1 shallot, chopped
3 tbsp chopped fresh mixed herbs, such as parsley, thyme and sage
1-1/4 cups double cream
12 oz dried penne pasta
salt and black pepper
freshly grated Parmesan cheese, to serve

Method

1. Divide the broccoli florets into tiny sprigs. Cut the leeks and asparagus diagonally into 2-inch lengths. Trim the fennel bulb and remove any tough outer leaves. Cut into wedges, leaving the layers attached at the root ends so the pieces stay intact.
2. Cook each vegetable separately in boiling salted water until just tender use the same water for each vegetable. Drain well and keep warm.
3. Melt the butter in a separate pan, add the chopped shallot and cook, stirring occasionally, until softened, but not browned. Stir in the herbs and cream and cook for a few minutes, until slightly thickened
4. Cook the pasta in boiling salted water for 10 minutes until al dente. Drain well and add to the sauce with the vegetables. Toss gently and season with plenty of pepper.
5. Serve the pasta hot with a sprinkling of freshly grated Parmesan.

Makes 4 servings.

Source: Vegetarian Classics

---

Today’s Comic

 

 

 

Advertisement

Spring Chicken Ragout

Ingredients

2 whole chicken breasts ( 1-3/4 pounds), bone in, split and skinned
salt and freshly ground pepper
2 teaspoons olive oil
1-3/4 cups homemade or low-sodium canned chicken stock
4 canned plum tomatoes, seeded and quartered
12 baby carrots, peeled and trimmed
1/2 pound asparagus, trimmed and cut into 1-1/2-inch pieces
1 leek (about 6 ounces), well cleaned and cut into 1/4-inch rounds
1 cup shelled peas, preferably fresh
flat-leaf parsley, for garnish (optional

Method

1. Season chicken breasts with salt and pepper.
2. Heat olive oil in a large skillet, add chicken, and cook over medium-high heat until golden brown on both sides, about 7 minutes total.
3. Add stock and tomatoes, bring to a boil, and cover. Cook on medium-low heat for about 20 minutes, then remove the chicken and set aside.
4. Add carrots to skillet and cook, covered, until almost tender, about 5 minutes.
5. Add asparagus, leeks, and peas and cook until all the vegetables are tender, about 5 more minutes.
6. Pull chicken meat from bone and shred into large bite-size pieces.
7. Return chicken to the skillet and cook until heated through, about 2 minutes.
8. Serve over egg noodles and garnish with sprigs of parsley, if desired.

Makes 4 servings.

Source: What to Have for Dinner

---

Today’s Comic

 

 

 

Sizzled Clams with Udon and Watercress

Ingredients

7 ounces dried udon
1/4 cup plus 1 teaspoon canola oil
2 dozen littleneck clams, scrubbed and rinsed
1 tablespoon minced fresh ginger
1 garlic clove, thinly sliced
1 tablespoon minced flat-leaf parsley
1-1/2 teaspoons Chinese black bean sauce
1/4 cup sake
1 bunch of watercress (6 ounces), thick stems discarded
1-1/2 tablespoons oyster sauce
1 tablespoon unsalted butter
1 scallion, thinly sliced
chili oil, for drizzling

Method

1. In a medium saucepan of boiling water, cook the udon until tender, 5 minutes. Drain and toss with 1 teaspoon of the canola oil.
2. Heat a wok until very hot. Add 2 tablespoons of the canola oil. When it starts smoking, add the clams. Cover and cook for 2 minutes.
3. Add the ginger, garlic, parsley and black bean sauce and stir-fry for 2 minutes.
4. Add the sake, cover and cook until the clams open, about 5 minutes longer.
5. Pour the clams and their juices into a large bowl. Discard any clams that do not open.
6. Return the wok to high heat and add the remaining 2 tablespoons of canola oil. Add the watercress and stir-fry until crisp-tender, about 2 minutes.
7. Add the udon, oyster sauce and butter and stir-fry until the udon are evenly coated.
8. Return the clams and any accumulated juices to the wok and stir-fry just until combined. Transfer to the bowl, garnish with the scallion and drizzle with chili oil. Serve immediately.

Makes 4 servings.

Source: Chef Pino Maffeo

---

Today’s Comic

 

 

 

Rigatoni with Pistachio, Ricotta and Herb Pesto

Ingredients

1 pound rigatoni or other short tubular pasta
Kosher salt and ground black pepper
1- 1/2 cups whole-milk ricotta cheese
3/4 cup raw pistachios, plus 2 tablespoons finely chopped pistachios
2 tbsp extra-virgin olive oil, plus more to serve
2 oz Parmesan cheese (without rind), cut into 4 or 5 pieces
1/2 cup lightly packed fresh basil
1/4 cup roughly chopped fresh chives

Method

1. In a large pot, bring 4 quarts water to boil. Stir in the pasta and 1 tablespoon salt, then cook, stirring occasionally, until al dente. Reserve 1-1/2 cups of the cooking water, then drain the pasta and return it to the pot.
2. In a blender, combine the ricotta, the whole pistachios, oil, Parmesan, basil, chives, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add 1 cup of the reserved pasta water and blend until creamy, about one minute. The pesto should have a consistency similar to yogurt.
3. Pour the pesto over the pasta and stir, adding more reserved pasta water as needed so the sauce coats the noodles. Taste and season with salt and pepper.
4. Serve drizzled with additional oil and sprinkled with the chopped pistachios.

Makes 4 to 6 servings.

Source: The Winnipeg Free Press

---

Today’s Comic

 

 

 

Baked Ham Noodles

Ingredients

3-1/2 oz onions, finely chopped
3-1/2 oz) butter
9 oz ham, diced
9 oz noodles or pasta
3-1/2 oz) butter
4 egg yolks
4 egg whites
1-1/2 oz cheese, Emmentaler or medium strong cheese
1 cup sour cream
salt, pepper,
marjoram
finely chopped parsley
butter and breadcrumbs for the frying pan

Method

1. Fry the onions and ham in a suitable pan.
2. Cook the pasta in boiling salted water according to packet instructions. Drain and mix with the ham and season to taste with salt, pepper and marjoram.
3. Beat the butter creamy and stir in the egg yolk.
4. In a separate bowl whisk the egg whites stiff and thick. Carefully fold in cheese, sour cream and the whites in the yolk mixture. Stir to combine and add the pasta.
5. Take a ovenproof dish, brush with butter and sprinkle with bread crumbs. Pour the pasta mix in and spread evenly. Bake for 30 minutes with 180°.
6. Garnish with parsley and serve with salad.

Makes 4 servings.

Source: Culinary Austria

---

Today’s Comic