Nick and I usually celebrate special occasions by preparing and enjoying a special meal at home. For his birthday, Nick requested poblano enchiladas (a.k.a. "those enchiladas you fixed when Keith and Jill came over"), black beans, and guacamole. He's hooked on Haagen-Das mango sorbet, so when I found a recipe in Ina Garten's Barefoot Contessa in Paris cookbook, I had to try it for dessert. (I couldn't find the recipe in the Food Network archive, but a search for mango sorbet did turn up some yummy-sounding results.) Here's a link for the enchiladas:
www.vegetariantimes.com/recipes/10712?section
Tuesday, April 21, 2009
Saturday, April 4, 2009
Spring pasta
The Livers love asparagus, and have anxiously awaited spring so we could enjoy it in season. Here's the recipe from last night's dinner:
Pasta with asparagus and lemon (from Moosewood Restaurant New Classics)
serves 6-- total time: 35 minutes (Mine didn't take that long... but I didn't cook this much asparagus or pasta. I also steamed, rather than boiled the asparagus, and didn't bother to rinse in cold water.)
1 1/2 pounds asparagus
1 pound penne pasta
1/4 c fresh lemon juice
1/4 c extra-virgin olive oil
salt and black pepper to taste
1/4 c grated Pecorino or Parmesan cheese
Bring a large pot of salted water to boil for the pasta.
Meanwhile, rinse the asparagus, snap off the tough lower stems, and discard them. Cut of 1 1/2 inches of the asparagus tips and reserve. Chop the rest of the stems. Cook the asparagus tips in boiling water to cover for 3-4 mins, until tender. Remove to a colander with a slotted spoon and set aside. In the same pot blanch the chopped asparagus stems for 6-7 mins, until tender. Drain, rinse in cold water, and reserve separately.
Cook the pasta in the boiling water until al dente. While the pasta cooks, puree the asparagus stems, lemon juice, and olive oil in a blender or food processor until smooth. If necessary, add a little of the hot pasta water. Add salt and pepper to taste.
Drain the pasta and transfer it to a large bowl. Stir inthe asparagus puree, the asparagus tips, and the grated cheese. If the pasta has cooled, stir it in a pot on high heat for 1-2 mins, until hot. Serve immediately.
Pasta with asparagus and lemon (from Moosewood Restaurant New Classics)
serves 6-- total time: 35 minutes (Mine didn't take that long... but I didn't cook this much asparagus or pasta. I also steamed, rather than boiled the asparagus, and didn't bother to rinse in cold water.)
1 1/2 pounds asparagus
1 pound penne pasta
1/4 c fresh lemon juice
1/4 c extra-virgin olive oil
salt and black pepper to taste
1/4 c grated Pecorino or Parmesan cheese
Bring a large pot of salted water to boil for the pasta.
Meanwhile, rinse the asparagus, snap off the tough lower stems, and discard them. Cut of 1 1/2 inches of the asparagus tips and reserve. Chop the rest of the stems. Cook the asparagus tips in boiling water to cover for 3-4 mins, until tender. Remove to a colander with a slotted spoon and set aside. In the same pot blanch the chopped asparagus stems for 6-7 mins, until tender. Drain, rinse in cold water, and reserve separately.
Cook the pasta in the boiling water until al dente. While the pasta cooks, puree the asparagus stems, lemon juice, and olive oil in a blender or food processor until smooth. If necessary, add a little of the hot pasta water. Add salt and pepper to taste.
Drain the pasta and transfer it to a large bowl. Stir inthe asparagus puree, the asparagus tips, and the grated cheese. If the pasta has cooled, stir it in a pot on high heat for 1-2 mins, until hot. Serve immediately.
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