Archive | October 2012

Campanelle Pasta with Anchovies and Mint


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.

ORECCHIETTE WITH CHILIES & GARLIC

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Garlic Roast Beasty


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.

ROAST BEEF

Rajas (Roasted Poblano Cream Sauce) with Pasta


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.

RAJAS | ROASTED CHILES