Tag Archives | Spring 2015 Recipes

ROAST CHICKEN

roastChx

Adapted from Food for Friends

Serves 2 to 4

1 chicken (about 4 pounds)
1 tablespoon kosher salt
Smoked Spanish paprika

Preheat the oven to 400°.

Pat the chicken dry with paper towels, and sprinkle with the salt and smoked Spanish paprika to taste. Set in a cast-iron skillet, and roast uncovered until the chicken is tender and the juices run clear, about 1 hour. Let stand 5 to 10 minutes before carving. Serve with roasted potatoes or vegetables.

Note: Restaurant critic Phyllis Stein-Novack recommends the local chickens from Godshall’s Poultry in Reading Terminal Market.

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SPAETZLE WITH ASPARAGUS, GOUDA AND RAMP-HAZELNUT PESTO

spaetzlePesto

Adapted from New German Cooking

Serves 4

4 ramps, bulbs and leaves, roughly chopped
1/4 cup hazelnuts, peeled and toasted
1/3 cup plus 1½ tablespoon grated aged Gouda
1 pound asparagus
1 tablespoon canola oil, plus more for oiling the bowl
1 tablespoon unsalted butter
1 pound dried spaetzle, cooked according to package directions
2 tablespoons minced fresh curly-leaf parsley
Kosher salt and freshly ground black pepper

In a food processor, process the ramps until smooth. Add the hazelnuts and cup of the Gouda and pulse until combined but the mixture is still a little coarse. Transfer to a bowl, stir in the remaining Gouda, cover, and refrigerate until ready to use.

Using a vegetable peeler, peel each asparagus spear from just below the tip to the base, removing the tough skin. Snap off the woody base from each spear where it breaks easily. Cut crosswise on the diagonal into bite-size pieces. Set aside.

In a large sauté pan, combine the canola oil and butter over medium- high heat. Add all of the asparagus and cook, stirring occasionally, until nearly tender, 5 to 6 minutes. Add the spaetzle and stir to combine thoroughly and heat through, a few minutes longer. Stir in the parsley and season with salt and pepper.

Remove from the heat, add half of the pesto to the spaetzle and asparagus, and toss and stir to mix well. Transfer to a platter, spoon the remaining pesto on top, and serve immediately

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FETTUCCINE WITH CORN CREMA AND CHARRED GREEN ONIONS

fettuccine

From Mastering Pasta by Marc Vetri and David Joachim (Ten Speed Press, 2015)

Makes 4 to 6 servings

2 tablespoons olive oil
2 tablespoons finely chopped yellow onion
2 large ears corn, shucked and kernels cut from cobs
¼ cup water
Kosher salt and freshly ground black pepper
3 small green onions, trimmed
1 pound fresh pappardelle
1 chunk ricotta salata cheese, for grating (optional)

Heat 1 tablespoon of the oil in small saucepan over medium heat. Add the yellow onion and sweat it until it is soft but not browned, 2 to 3 minutes. Add all but ¼ cup of the corn kernels and the water. Simmer the corn gently until it is heated through and almost tender, 3 to 4 minutes. Taste the mixture, adding salt and pepper until it tastes good to you. Transfer the mixture to a blender and puree until smooth.

Heat a cast-iron skillet over high heat until it is smoking hot. Add the green onions and cook, turning once, until charred on two sides, about 1 minute per side. Remove the skillet from the heat, transfer the onions to a cutting board, and and chop finely.

Heat a large, deep skillet over medium heat and pour in the remaining 1 tablespoon oil. When the oil is hot, add the reserved ¼ cup (40 g) corn kernels and the chopped green onions and cook, stirring, for 1 minute, then stir in the corn crema. Keep warm over very low heat.

Bring a large pot of salted water to a boil. Drop in the fettuccine and cover the pot to quickly return the water to a boil. Cook the pasta until tender but still a little chewy, 4 to 5 minutes. Using a spider strainer or tongs, drain the pasta by transferring it to the pan of sauce. Reserve the pasta water.

Add about ½ cup of the pasta water and cook the mixture over medium-high heat, tossing and stirring vigorously until the sauce reduces slightly, becomes very creamy, and coats the pasta, about 2 minutes. Keep the pasta moving until pasta and sauce become one thing in the pan, adding a little more pasta water if necessary to create a creamy sauce. Taste it, adding salt and pepper until it tastes good to you.

Dish out the pasta onto warmed plates and grate the ricotta salata over the top.

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LUCRETIA SULIMAY’S BREAKFAST SAUSAGE

sulimaySausage

2½ pounds ground pork
1 tablespoon plus 1 teaspoon poultry seasoning
2 teaspoons chopped fresh rosemary
1 teaspoons cayenne pepper
1 tablespoon sugar
2 teaspoons salt
½ teaspoon ground nutmeg

Preheat oven to 425°. Mix all ingredients gently, folding the mixture with your hands to keep the consistency loose. Allow mixture to sit for 20 minutes. Form into patties and bake at 425° for 20 minutes or until done.

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SIMPLE RECIPES FOR SPRING PEAS

ILLUSTRATION: HEATHER DIANE HARDISON

CROSTINI

foodLifePeasCrostini2

Toast baguette rounds and rub them with a raw garlic clove. Boil spring peas in salted water for 3 minutes, drain, and mash with a fork. Fold the peas into ricotta cheese and spread onto the garlic toast.

MASALA VEGGIE PATTIES

foodLifePeasMasala2

In a large bowl, mash together cooked green peas, sweet potato chunks, and chickpeas. Stir in one beaten egg and season liberally with masala curry. Form into patties and fry in skillet over medium heat until brown on both sides, 8 to 10 minutes.

LIGHTER GUACAMOLE

foodLifePeasGuac2

1/2 Avocado
1/2 Mashed Spring Peas

Substitute half the avocado in your normal guacamole recipes with cooked and mashed spring peas. Mix as usual and serve with tortilla chips and hot sauce.

SHELLS WITH BACON & PEAS

foodLifePeasShells2

Chop a slice of bacon and fry until crisp. Cook pasta shells according to package directions, and add the peas two minutes before the pasta is done. Drain, add to the skillet with the bacon, and garnish with Parmesan cheese.

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