Anchovies! Yes, anchovies. Mint! Yes, mint. The salty little anchovy fillets melt into the sauce and the pasta sucks it up. The mint is a nice bright ping. It’s a tasty little dish. I added some grated parmesan. Thanks to Chef Michael Symon for this great recipe. Photo: Becca Henry.
There’s nothing like a big hunk of beef for a cold and snowy weekend. Now get your mind out of the gutter and let’s talk. I got this rump roast on sale and promptly froze it. I’m still not sure why. I mean I like beef, just not a lot of beef. Regardless, it was time to cook or toss the big lug. I stuffed about 10 cloves of garlic into the roast and rubbed with oil and salt. I placed the roast directly on the oven rack with a pan underneath to catch all the drippings. To this pan I added a quartered green apple, more garlic and some rosemary. I must say…yum. And the sauce…yum. I deglazed the pan with some water and threw the mix into the blender and whipped up a smooth paste. Then back on the stove for more water and butter and salt. The apple and garlic bits are divine. I also roasted some taters with rosemary. The best part, the really best part was this morning. I warmed some taters, diced beef in my trusty cast iron skillet, and topped them with two soft eggs. Photo: Becca Henry.
It’s snowing! (Bah…it’s snowing.) Winter is one of my love/hate thangs. On the plus side is warm comfort food, like pasta and cheese. Rajas is a creamy mixture of roasted chiles, fresh corn, onions, crema and cheese. It makes a great taco filling or side dish. I am lucky to have chile roasters at the farmers market and in local grocery stores, making these really easy to make. I transformed rajas into a one pot meal by adding campanelle pasta, more cream and some diced green apple for a tart crunch. It tastes like a smoky, warm chile mac ‘n cheese. Next time, bacon! Photo: Becca Henry.