Trouble With Toast
Recipe: Beef Barley Soup
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As I mentioned previously, my family’s “traditional” Thanksgiving dinner involves a very large hunk of meat. We roast a HUGE prime rib, and many yummy open-faced sandwiches emerge from the leftovers (of which there are always fewer than we originally anticipate). Shockingly, we have never really done anything with the bones…until this year.
First, I made beef stock, knowing that the weather was turning colder and that I could make some sort of kick-ass soup. I roasted the bones in the oven (450 degrees for about 30 minutes) with some carrots and onions. I put the bones and veggies in a large stock pot and then poured the “brown bits” from the roasting pan in as well (I used a little water to scrape them up). I added two celery stalks (with the leaves), two plum tomatoes (skin and all), about a cup of cubed skin-on Russett potatoes, eight whole black peppercorns, one bay leaf, two whole cloves of garlic (peeled), some kosher salt, and a couple of small handfuls of dried thyme. Then I covered all of that mess with 12 cups of water and brought the whole thing to a boil. After bringing down the heat, I let it simmer for about three hours (you could certainly go longer) and then strained it.
The next day, I decided to put together a beef barley soup with the homemade stock. I puttered around the interwebs for a while, searching for the perfect recipe to serve as a guide, but I ended up pulling bits and pieces from a bunch of different recipes. I tell you what, the homemade beef stock made all the difference–the flavor was so much deeper than it would have been with store-bought, especially since the bones were roasted first. The end product was quite thick, which I really liked, but I think some folks at the table would have preferred a bit more broth. All in all, served with some crusty bread, this was an incredibly tasty and satisfying cold-weather meal. Hope everyone has a warm and toasty weekend–I may be making this soup again, as it is supposed to SNOW here in Atlanta! Brrrrr…
- 1 lb beef, cut into very small cubes/pieces (I used about a half pound of fresh chuck, and the rest was delicious tender meat still left on the bones of the prime rib)
- a couple of handfuls of baby carrots, chopped
- 1 medium onion, chopped
- 2 bay leaves
- 1 celery stalk, chopped
- olive oil
- 1 can diced tomatoes, with juice
- 1 ½ cups pearl barley (make sure to buy the “regular” stuff and not anything with the word “quick” on the box)
- 8 cups homemade beef stock
- salt and pepper to taste
Warm the olive oil in the soup pot over medium high heat. Add beef and brown well. Add carrots, onion, and celery, turn heat down to medium low, and cook for about 5 minutes. Add tomatoes, barley, bay leaves, beef stock, and salt and pepper. Bring to a simmer and cook uncovered about one hour, or until barley is soft and beef is tender. If the soup thickens too much for your liking, you can thin it out with water or more beef stock.
Recipe: Sweet Potato and Butternut Squash Gratin
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A few weeks ago, after enjoying my first gratin of the season, I decided to try another version of the comfort food classic. I wanted something a little more decadent than the turnip-parsnip dish I had previously prepared, but I didn’t want to blow a whole day’s worth of calories on one side dish. Also, the flavor of the previous dish was pretty strong (I, for one, enjoy the taste of root veggies, but not everyone does), so I wanted to try a dish that was a bit more mellow and “mainstream.”
This squash and sweet potato number was absolutely PERFECT. The sweetness of the butternuts and sweet potatoes was countered by the salty pancetta and parmesan, and the red pepper flakes and thyme added some depth of flavor. The sauce was incredibly creamy and rich, despite its relatively small amount of (non-full-fat) dairy. And the gruyere melted absolutely beautifully over the finished product, as you can see below. I was a little bit concerned about the short boiling time for the veggies, but the texture wound up being lovely–soft, with no raw “bite,” but definitely not mushy. Not only was this dish delicious on the night that I cooked it, but it was also surprisingly good leftover (you could certainly just nuke it in the office microwave, or you could heat it in the oven for an even better result).
This is not a one-pot dish, but it has great flavor and is incredibly comforting. I definitely recommend giving it a try on a cold winter night. Enjoy!
- 2 tablespoons butter
- 1 ounce pancetta, chopped
- 1/4 cup chopped shallots
- 2 garlic cloves, minced
- 1.38 ounces all-purpose flour, divided (about 5 tablespoons)
- 1 teaspoon chopped fresh thyme
- 2 cups 2% reduced-fat milk
- 3/4 cup (3 ounces) grated fresh Parmigiano-Reggiano cheese
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon ground red pepper
- 1 pound baking potato, peeled and cut into 1/8-inch-thick slices
- 8 ounces sweet potato, peeled and cut into 1/8-inch-thick slices
- 8 ounces butternut squash, peeled and cut into 1/8-inch-thick slices
- Cooking spray
- 1/3 cup (1 1/2 ounces) shredded Gruyère cheese
Preheat oven to 375°.
Melt butter in a small saucepan over medium-high heat. Add pancetta; cook 1 minute. Add shallots and garlic; cook 2 minutes, stirring constantly. Weigh or lightly spoon 1.1 ounces (about 1/4 cup) flour into a dry measuring cup; level with a knife. Add to pan; cook 2 minutes, stirring constantly with a whisk. Stir in thyme. Gradually add milk, stirring constantly with a whisk; cook over medium heat until slightly thick (about 3 minutes), stirring constantly. Stir in Parmigiano-Reggiano; cook 3 minutes or until cheese melts. Stir in salt and peppers. Remove from heat.
Cook baking potato in boiling water 4 minutes or until almost tender; remove with a slotted spoon. Cook sweet potato in boiling water 4 minutes or until almost tender; remove with a slotted spoon. Cook butternut squash in boiling water 4 minutes or until almost tender; drain. Sprinkle vegetables evenly with remaining 1 tablespoon flour. Arrange potatoes and squash in alternating layers in a broiler-safe 11 x 7-inch baking dish coated with cooking spray; spoon sauce over potato mixture. Top with Gruyère. Bake at 375° for 40 minutes.
Preheat broiler. Broil 3 minutes or until golden. Let stand 10 minutes.
Personality profile: Brian Kaywork
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When I visited Salt Lake City back in October, I had dinner with a dear friend from high school and his lovely wife. During the course of the conversation, I learned that this friend’s older brother is a chef in New York. Always interested in speaking to food professionals, I asked if I could do an interview, and that is how I had the distinct pleasure of chatting with Brian Kaywork. Brian is the Executive Chef at Madalin’s Table in Tivoli, New York, and I was truly breathless after our conversation. His passion for food oozes out of every word he utters, but not in the affected and pretentious way of someone who simply likes to hear his own voice on the subject. Rather, I get the sense that the hard work that Brian has put into his cooking over the years makes him not only incredibly talented, but also infinitely approachable and grounded.
Back in 1996, after receiving a bachelor’s degree from Western Maryland College, Brian headed west and landed in Southern California. Food wasn’t really on his radar at that point, other than recreational cooking. “I just wanted to surf,” he admitted. However, he had been a server at numerous restaurants, and he felt that he was cut out for the sort of work that was “athletic in nature.” In 2002, he decided to enroll at the Culinary Institute of America (CIA) in Hyde Park, New York. “Until the CIA, I fought school tooth and nail,” Brian confessed. “But I loved culinary school. I had a positive outlook, and I just went with it.” Part of this culinary abandon that allowed Brian to enjoy his education was the fact that it was okay to make mistakes. “You’re not going to lose someone money,” he explained. When asked if any particular style or cuisine resonated more with him, Brian said that he really loved (and still loves) French-based fine dining. He’s not terribly interested in molecular gastronomy, so to speak, but he does take pride in refining techniques in order to manipulate flavors and textures.
Certain restaurant experiences really shaped Brian’s career and his perspective on food. His externship was at the Little Palm Island resort and spa in the Florida Keys. “It was a Caribbean style restaurant, but the chef was well-trained in classic French flavors and techniques,” Brian said. He also did some post-graduation work as a sous chef at the Italian restaurant on the CIA campus. He then worked at the now-defunct Mina in Red Hook for three years before landing at Madalin’s Table, where he has been for about three and a half years. In his current role, Brian tries to use local ingredients to prepare creative-yet-traditional fare. “There’s a certain enlightenment in the area,” Brian said, when asked about his regular clientele. “You get everything from locals who love our burger to New York City food writers and Manhattanites.” One might think it difficult to cook for such a broad-ranging group, but Brian insisted that patience is the key. “Consistency and stability are important, especially in this economic climate,” he said. “People are trying to be sensible.”
Brian goes to the farmstand every day on the way to work, so I asked him about the ingredients that get him especially excited. “Wild foraged mushrooms!” he exclaimed without hesitation. “Morels, fiddleheads, they range the full season, and there’s something great about going out and harvesting them yourself.” The Hudson Valley area provides a bounty of lovely seasonal produce, but Brian probably enjoys spring the most. “You just crave something fresh and bright,” he said. “Ramps come up first, and it’s just such an exciting time.”
So besides seasonal produce, what can you always find in Chef Kaywork’s home kitchen? “Really good olive oil,” he blurted. He also has a plethora of pork products, indian spices and curries, and at least five different kinds of salt. However, as committed as he is to using local, seasonal ingredients, Brian is not too good for the ol’ blue box: Kraft mac and cheese. “It’s not as if I’m living in the French countryside,” he quipped, the smile apparent in his voice. He does enjoy cooking on his days and nights off, and he said that the previous night, he made homemade chicken tortilla soup and orecchiette with mustard greens. I told him that my husband and I might snag a flight to New York to taste his home AND restaurant cooking.
As the conversation ended (a fact about which I was quite dissappointed, I have to say), the topic turned to the “new age” of food media. What does Brian think about Food Network and blogs and Americans’ newfound obsession with everything food-related? He feels that the bottom line is a good one, in that these new outlets create an excitement about food and dining that hasn’t always been present in our culture. “Knowledge is good,” Brian said matter-of-factly. “The only thing I worry about is if peoples’ expectations are correct.” He noted that America is a newer nation with a much shorter food history, and that we have a lot of catching up to do.
Despite talking to Brian for an hour, I feel like we only scratched the surface. There was so much personality on the other end of the phone, so I can only imagine how much of that thoughtful-yet-playful style finds its way into his food. Any readers in the New York area should definitely make a trip to see him at Madalin’s Table. I wish I could! In the meantime, stay tuned for more from the delightful Chef Kaywork…I don’t think TWT has seen the last of him.
Back to life, back to reality
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Back to the here and now, indeed.
Thanksgiving was wonderful, full of love and laughter and LOTS of food. On Thursday night, we had our traditional non-traditional Thurber meal of standing rib roast, green beans, sauteed mushrooms, and roasted potatoes. On Friday night, the Barzelay clan whipped up turkey, mashed potatoes and gravy, peas, cornbread dressing, and yam and apple casserole. Desserts were plentiful and included my mom’s famous bundt cake (yellow cake with raisins, topped with THICK vanilla and chocolate icings) and David’s mom’s famous carrot cake and apple pie. Breakfasts usually included homemade buttermilk biscuits and some sort of meat product. Leftovers disappeared faster than anyone anticipated. On Saturday, we enjoyed pigs in blankets and hanky panky while watching Georgia beat Georgia Tech in one hell of a rivalry game. Life was good.
Now, I am sad that my sister has to fly back to California, AND I am sad that I’ve put on so much weight over the course of one week. I am excited to get back into the swing of healthy eating (and blog posting), but I still need some time to recover and strategize. I also have to post a really awesome Personality Profile that I think you will all enjoy. So, do come by later in the week, but for now…
Tell me about your Thanksgivings! I’d love to hear all about your traditions in the comments.
Too blah to blog
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Okay, I know I’m supposed to post a Top Chef recap. But I just can’t. I am too damn tired, for one, and I just didn’t find last night’s episode interesting enough to write about. I mean, yeah, it’s great that Kevin won, and it’s sad that Eli went home (though I think he’s fortunate to have made it so far), but haven’t we all been predicting this very final four for weeks now? Also, no offense to Thomas Keller or the other esteemed tablemates, but the whole Bocuse D’Or thing just SCREAMS 80s to me. I mean, the mirrored platters and the ornate garnishes? It’s just not my bag, baby. I do want to note that Padma and Gail looked beautiful, and that Mike V. is still a dickwad (at least, they are painting him to LOOK like a dickwad, since Robin isn’t around to be the villain anymore).
On an unrelated note, the reason I am so tired is that we moved out of our condo on the quick. It’s a long story, but the good news is that we are quasi-settled in a better place, and I now have a bigger, shinier kitchen to mess around in. The first thing I made: ginger chewies, for a holiday luncheon at work. I first had these delightful cookies at the Eat on $30 wrap party. They looked plain and unassuming, like regular ol’ ginger snaps, but they turned out to be oh so much more. For the recipe and some additional tips and thoughts, go visit my dear friend Tami over at Running With Tweezers. Go on, now. She’s very friendly.
I’ll be back next week. Have a great one!
The Iberian Pig
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I travel a fair amount for work, and when I leave for more than a day or two, I do the good wifely thing and cook some meals for my husband to eat while I’m away. While he certainly appreciates my efforts (let’s face it, otherwise, he’d be eating fast food for every meal–or just not eating), he is happy to STOP eating out of Tupperware containers when I return. After one of my recent homecomings, we decided to go on a date and try the new Iberian Pig in Decatur. I had heard some decent buzz about it, and I certainly enjoy Spanish food (having lived in Spain for a spell in college), but I was a little wary due to the fact that Atlanta has not really sustained an authentic, successful Spanish restaurant.
My first impression of the restaurant, other than “Holy crap, it is CROWDED in here,” was that I liked the space and the feel of the interior. There is a lot of rich wood and some interesting furniture pieces, but nothing that obnoxiously screams Spain. I found it tasteful and comfortable, if slightly lacking in “personalidad.” The entrance/bar area is pretty tight, but we found a bit of space by the host stand and a very friendly bartender/manager came and took our cocktail order. I must say, it was nice to have someone come to us, rather than having to lean over the people who were actually dining at the bar in order to get a pre-dinner libation. We had a little bit of an issue with the hostess (she pronounced my name horribly wrong, causing us to wait an additional 10-15 minutes to be seated, after we’d already had to wait for our reservation), but we finally wound up at a cozy table toward the rear of the restaurant.
We wanted to think about strategy, so we ordered the obvious first: a plate of meat and cheese. We opted for manchego, idiazabal, and the famous jamon iberico for which the restaurant is named. The portions were fair for the prices, and the plate came with some bread (already “seasoned” with a tasty olive oil), sausage, and olives. It also came with a sauce that turned out to be espresso aioli, but it truthfully reminded me of honey mustard more than anything else. We didn’t need it, since the meat and cheese selections were delicious on their own. In particular, the jamon iberico was buttery, tender, and rich, with an occasional, well-placed wallop of saltiness. When combined with my lovely glass of Rioja, that ham transported me right back to Madrid. We also ordered some tapanade (which came on the same crusty bread), but I’m not an olive lover so it wasn’t my favorite.
The menu has a LOT going on, and it was hard for us to choose where to go from there. We decided to stick with the smaller plates (even though some of the “entrees” looked intriguing), and our next round included a pork belly special and the stuffed piquillo peppers. I cannot exactly remember the presentation of the former, but there were some thinly-sliced apples and a reduction sauce. The flavors were nice, especially when you got a bit of everything all in one bite, but I found the meat to be somewhat overcooked. The peppers were very tasty (filled with delicious soft cheeses) and reminded me a great deal of dishes I ate in Spain.
Despite being “tapas,” the portions were quite large. We found ourselves nearing full capacity, but I really wanted to see if the churros were like the ones I would devour after dancing the night away at a Madrid discoteca. The pastries were hot and fresh, and they were correctly crispy on the outside and tender on the inside. Unfortunately, they were VERY heavily dusted with cinnamon, to the point that I couldn’t taste anything else. Additionally, the thick chocolate that accompanied the churros, while authentic in terms of texture, had a spicy, chili-flavored element that again masked the comforting taste of the fried dough itself. With a lighter hand, the dessert would have been perfectly successful.
I found the prices to be reasonable and the wine list to be worthwhile, though I will say that the beer and cocktail offerings didn’t really speak to us. Service was good in the beginning, but as our waiter got busier, he grew less and less attentive and we had to flag him down fairly frequently. The owner came by to say hello, and he seems genuinely enthusiastic about what he’s trying to do. My final (for now) verdict? I would like to return to the Iberian Pig, though I will temper my expectations somewhat when I do. I think if you go with a hankering for truly authentic Spanish cuisine, you’ll be a little disappointed. However, if you are openminded, and if the restaurant can work out some of its service and flow issues, then there are many good meals to be had.
Top Chef Las Vegas, episode 11
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Normally, I don’t just announce the eliminated cheftestant right off the bat. However, Robin had it coming for SO long that I don’t feel bad about “spoiling” the episode. I feel like now we won’t have to spend 15 minutes of every episode listening to her or someone else whine about whether she should or should not still be around. Less talky, more cooky, that’s what I always say.
Anyway, on with the show…which I thought was a pretty good one, actually, and not just because of the end result. The chefs head to a kitchen somewhere in the belly of the Venetian (my favorite Vegas hotel), where they receive a call from a bathrobed Padma. She and Nigella Lawson (also bathrobed, and looking absolutely stunning) are chillin’ in their suite and want some room-service breakfast. There is chaos in the kitchen, of course, because it is small and cramped and these chefs aren’t so good at sharing. Robin goes first, and she serves goat cheese blintzes with grilled pineapple and berries. Eli’s “reuben benedict” is next, and it gets props from Nigella for being great hangover food. Mike does something he calls “huevos cubana” (don’t even get me started on the atrocious spanish subject-verb disagreement), and it seems to go over well. Kevin serves steak and eggs, with some creme fraiche and aged cheddar, and it looks absolutely delicious. Jen inexplicably decides to serve “shit on a shingle,” otherwise known as creamed chipped beef. By either name, it does not sound appetizing. It doesn’t look particularly appetizing, either, but it doesn’t cause any gagging. Bryan presents an egg with corn polenta, crab, and asparagus, which would have been delicious but for its strange vanilla butter sauce.
Nigella announces that her least favorites were Robin and Bryan, and that her favorites were Kevin and Eli. Go Team ATL! Eli ends up winning, and for his troubles, his recipe will be the only one from the season to appear in the Top Chef Quickfire Cookbook. Maybe he can get royalties and make enough money to move out of his mom’s basement!
Padma announces the elimination challenge, which requires the chefs to take inspiration from one of the casinos on the Strip in creating a dish for 175 party guests. They draw knives to determine their casinos, and they are given some time to check things out and formulate their plans. Mike goes to New York, New York, and he decides to do a fiery chicken wing in homage of the 9/11 firefighters. Jen draws the Excaliber, so she takes in a show and a meal at the Tournament of Kings (think Medieval Times, multiplied by Vegas) and seems to enjoy drinking beer and eating with her hands. However, she does not really have a clear vision for her dish. Bryan is inspired by the shark exhibit at the Mandalay Bay, and he decides to design his dish around sustainable seafood. Robin is immediately drawn to the Chihuly sculpture in the lobby of the Bellagio, and she decides to incorporate all of the beautiful color into a dessert. Ruh-roh, Shaggy. Kevin plays with dolphins at the Mirage and asserts his non-redneck-ness. And poor Eli drew Circus Circus, which is the most craptastic casino of them all. He says something about the aesthetic of the hotel, which makes me giggle, because there IS NONE.
There is a brief food flurry (they only had 3.5 hours to cook in the kitchen, and then one hour to get ready at the event site), and then the party begins. Kevin makes a funny and says that he was going to put up a picture of his dish and then fill all of the bowls with sand (get it? because it’s a mirage?). Tee. GO TEAM KEVIN!!! The judges approach Jennifer’s table first, and she prepares her New York strip with beets, a red wine reduction, and truffles. It sounds good, but it doesn’t look particularly refined (especially since the meat is tough, as is pointed out by Nigella and Tony). Kevin is next, and he serves a lightly-cured salmon with a compressed veggie salad/slaw and a cucumber/tomato broth. Everyone loves it. Mike has turned basic chicken wings into a boneless chicken wing confit with a cold blue cheese disc. The judges seem to enjoy the temperature contrast. Brother Bryan also does well with his escabeche of halibut, despite initially turning the judges off with his description of a “parsley fluid gel.” Robin’s panna cotta is too gelatinous and dense, and the spun sugar didn’t turn out well and couldn’t be served. The curse of dessert lives on! Eli’s caramel apple peanut soup seems to taste as bad as it sounds, though the judges appreciate his dedication to the challenge and his willingness to go all out.
Not surprisingly, Kevin and the Brothers Voltaggio are the judges’ favorites. In the end, Mike pulls out the win and manages NOT to club Toby with his huge bottle of Terlato wine when he calls his food “effeminate.” WTF?
The bottom three sullenly slink to the judges’ table and prepare for the verbal beating. Robin seems to know her time is up, and admits to trying to “cook up” to the level of the other contestants. Jen confesses to not having a solid concept for her dish. Eli defends his concept and his commitment to the challenge, but he is slapped down by the judges who confirm that the dish was circus-like in its disastrousness. Despite the fact that Jen says she’s ready to go (in the stew room, not in front of the judges, THANK GOODNESS), Robin is told to pack her knives and go. She’s pretty emotional about it, which I’m sure she will also be when she sees the party that the other chefs throw to celebrate her elimination.
I saw Thomas Keller in the preview bit, and I was all excited and happy, and then there was a clip of Mike saying, “The food that Kevin cooks is the food that I cook…on my day off.” Seriously, dude? Why are you such a tremendous cocksucker? Even if I wasn’t a flag-waving member of Team Kevin, I would think that comment was douchetastic. I mean, just because Kevin doesn’t cook effeminate chicken wings doesn’t mean that he’s a hack. Grrrrrr…
Recipe: Turnip-Parsnip Gratin
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As the days get shorter and darker, and as the temperature dips further downward, my cravings for “comfort food” become stronger and more persistent. Unfortunately, food that brings comfort often comes with a high caloric price.
This gratin has everything that I expect from a comforting winter dish–EXCEPT the empty calories! Potatoes are fine and dandy, of course, but the use of turnips (high in Vitamin C) and parsnips (rich in potassium and dietary fiber) provides a similar texture and some added nutritional benefits. Yes, there is some full-fat dairy in this recipe, but it was split between eight servings of the finished dish, so it doesn’t concern me too much. The other benefit of using sturdy root veggies is that you can prep the dish in advance and then refrigerate until you are actually ready to pop it in the oven. If you don’t have gratin dishes or large ramekins, you can use a glass casserole dish.
The end result was deeper in flavor than a potato gratin, which I really liked. There was just enough cheese to hold everything together without turning into a goppy mess. The buttery, toasted panko was a really tasty topping, and it gave just enough crunch to add some textural contrast to the softened vegetables. All in all, I was really happy with how this turned out, and I’ll definitely be adding it to the comfort food rotation. Enjoy!
- 3 3/4 cups (1/8-inch-thick) slices peeled turnip
- 3 3/4 cups (1/8-inch-thick) slices peeled parsnip
- 6 cups water
- Cooking spray
- 1 cup whole milk
- 1/3 cup fat-free, less-sodium chicken broth
- 2 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup (4 ounces) shredded Gruyère cheese
- 2 tablespoons butter
- 1/4 cup panko (Japanese breadcrumbs)
Preheat oven to 400°.
Combine first 3 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 7 minutes or until almost tender. Drain; let stand 5 minutes. Arrange about 1/2 cup vegetable mixture into each of 8 (5 1/2-inch) round gratin dishes coated with cooking spray.
Combine milk, broth, flour, salt, and pepper in a saucepan over medium-high heat; bring to a simmer. Cook 4 minutes, stirring constantly with a whisk until thick. Remove from heat; add cheese, stirring with a whisk until smooth. Spoon about 3 tablespoons sauce over each serving.
Melt butter in a medium skillet over medium-high heat. Add panko; toast 2 minutes, stirring constantly. Sprinkle breadcrumb mixture evenly over cheese mixture. Place dishes on a baking sheet. Bake at 400° for 15 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving.
Recipe: Spaghetti with Caramelized Onions and Radicchio
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As much as I like to cook impressive, complicated, time-consuming dishes, I also work a full-time job and sometimes just don’t have it in me after a long day at the office. So, I’m always searching for recipes that are at least mildly creative and interesting (at least, more so than boxed pasta and Ragu) but that don’t require a ton of prep and cooking time.
This dish, which I saw in a recent Cooking Light magazine, seemed to fit the bill for a quick and tasty weeknight meal. Other than some slicing and chopping of veggies and herbs, there really wasn’t much prep work involved at all. You could definitely stick to the recipe as-is and have a delightful vegetarian meal; however, I had some big, beautiful shrimp on hand that I grilled (seasoned with olive oil, kosher salt, and black pepper) and served on top. My one caution: don’t be stingy with the seasoning on this one! Since there’s no real sauce, and since the onions and radicchio mellow out once they are cooked, don’t be afraid of the salt and red pepper flakes–you don’t want to wind up with a big pot of bland pasta. This is a great dish to make in bulk and then eat leftover, as the flavors mingle together in the fridge and taste even better the second time around. Enjoy!
- 1 tablespoon olive oil
- 6 cups thinly sliced yellow onion (about 1 3/4 pounds)
- 1/2 teaspoon crushed red pepper
- 6 garlic cloves, minced
- 1/2 cup dry white wine
- 1 pound uncooked spaghetti
- 3 1/2 cups thinly sliced radicchio (about 1 head)
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 teaspoons chopped fresh oregano
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup (3 ounces) crumbled Parmigiano-Reggiano cheese
Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 15 minutes or until almost tender, stirring frequently. Reduce heat to medium-low; cook until deep golden (about 20 minutes), stirring occasionally. Add red pepper and garlic. Cook 3 minutes; stir occasionally. Add wine; cook 4 minutes or until liquid evaporates.
Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid. Add reserved cooking liquid, pasta, radicchio, parsley, and oregano to onion mixture. Sprinkle with salt and black pepper; toss to combine. Top with cheese.
Recipe: Rosemary Walnut Loaves
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To say that I love carbs would be a gross understatement. Shoot, I do triathlons just for the opportunity to gorge on bread, pasta, and rice without shame (we call it “carbo-loading” to make it sound all athletic and official). In order to further my love of all things carbohydrate, I put a breakmaker on my wedding registry, but no one chose to gift it. Sad Betty.
Instead of rushing to Macy’s and buying that breadmaker, I decided to see if I could make bread without any fancy gadgets or gizmos. I am not a naturally gifted baker, so I put off the experiment for quite some time. I don’t know exactly what I was afraid of, but this recipe somehow seemed to put my mind at ease. After all, the author assured me that if I followed the instructions to the letter, I would have warm, delicious loaves of carby goodness. She promised, darnit!
For the most part, she delivered. I did wind up with bread at the end of the day, and it was darn tasty at that. It didn’t rise exactly as I thought it would, resulting in two flat-ish discs, which may have had something to do with having no way to verify the temperatures of the milk and water at the beginning of the process. It could also have something to do with my flour measurements being slightly off. Before I attempt this recipe again, I will procure a good kitchen thermometer AND a baking scale.
All that being said, Jason and I enjoyed the first loaf of this bread immensely, eating some of it within a half hour of it coming out of the oven. It was delicious with some unsalted butter, and would probably also be nice with the jam of your choice. I am really glad that I tried my hand at baking bread, and I look forward to perfecting the technique once I get the right equipment! Do y’all have other “quick bread” recipes that you swear by? Share them in the comments!
Combine first 5 ingredients in a large bowl, stirring with a whisk. Add yeast, stirring with a whisk; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 cups flour to yeast mixture, stirring with a whisk. Cover and let rise in a warm place (85°), free from drafts, 15 minutes.
Add 2 1/2 cups flour, walnuts, rosemary, and 1 egg, stirring with a whisk. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes), adding enough of remaining flour, 1/4 cup at a time, to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Lightly press two fingers into dough. If indentation remains, the dough has risen enough.)
Preheat oven to 400°.
Punch dough down; turn dough out onto a lightly floured surface. Divide dough in half, shaping each portion into a round. Place loaves on a baking sheet dusted with cornmeal. Cover and let rise 30 minutes or until doubled in size.
Combine 1 tablespoon milk and 1 egg, stirring with a whisk; brush over loaves. Make 3 diagonal cuts 1/4-inch deep across top of each loaf using a sharp knife.
Place loaves in oven; reduce oven temperature to 375°, and bake 40 minutes or until bottom of each loaf sounds hollow when tapped. Let stand 20 minutes before slicing.
