Tag Archives: Italian

Spring Has Sprung, Finals Have Finalized!

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Oh grad school. Someday you will stop getting in the way of my blog posts!  I know I go months without posting.  I feel ashamed.  But my grades are good, at least. :)  Anyway….

One of my favorite easy and cheap spring meals is asparagus, cut up into small rounds, sauteed with garlic, butter, salt & pepper.  I could eat a giant bowl of that by itself.  However, it’s also fantastic in pasta, with or without a cream sauce.  I shamelessly often omit the flower end of the asparagus and just eat the stalk because that’s what I like best.  Here’s a simple rendition.  If you use a bunch of asparagus, cook 2 cups of dry pasta, maybe a little less.  That would probably feed three.  Otherwise, just wing it.  Err on the side of more asparagus.  This recipe is forgiving, so don’t get caught up in the proportions. If it seems a bit dry, add extra butter…simple as that.

Tonight’s dinner: Conchiglie with Sauteed Asparagus and Basil in Garlic Butter.

This is sort of an organic recipe…more like guidance than a recipe.  This is an easy to make meal, so just adjust it to your tastes.  The combination of flavors is what is important, not the proportions, but don’t overcook things!

  1. Rinse the asparagus.  Cut asparagus into small rounds about 1/4″ or smaller wide.  Just slice it perpendicular to the stalk of the asparagus so that it becomes tiny coins.   Discard the tough ends where it becomes harder to cut through the stalk (often, the whiter/purpler parts are the toughest unless you’re using white asparagus).  You can also discard the flower end if you’re picky about that like me (but if you’re not, don’t waste just for the sake of this recipe!).  Mince garlic  I prefer lots.  I’d use at least 4 cloves to a bunch of asparagus.  Chiffonade (or just chop up fairly finely) at least 6 basil leaves (but, you can omit these if you don’t have them…it will still be delicious.)
  2. Cook pasta until al dente (the package probably has directions, if not…the internet does)…you want it not soft, just a little chewy…but not to where it tastes undercooked.  Shells, rotini, bowtie, or penne will work best (I’ve used conchiglie here, which is a medium sized, thick shell type.).  Drain and rinse pasta.  Let it dry in  a strainer while you do the next part.
  3. Sautee all of the other ingredients (asparagus, garlic, basil…you can add peas if you really want more veg for some reason.) in a hearty amount of butter (but an obscene amount) over medium to medium low heat.  I’d use a tablespoon at *least* for a bunch of asparagus.    Add fresh ground black pepper and salt while sauteeing.  Sautee just until the asparagus begins to yield a bit to your teeth and tastes sweeter.  It should still be green colored.  Taste it frequently to get it to your level of doneness, but do not cook it until it’s olive colored or I will cry!
  4. Add the pasta to the sauteed veggies and mix well until the butter coats the pasta.  Dump onto plates.
  5. Top with fresh grated parmesan and serve with a glass of a nicely oaked wine (red or white, your choice).  You’ll thank me.

The sauteed asparagus mixture is also fantastic in omelettes or under a poached egg with some crusty bread if you’re feeling breakfasty.  You can add or omit the Parmesan in that case as you’d like.

You only have a bit longer to try this…Asparagus season is almost gone!  Happy Spring, everyone!

Snowflake Broccoli

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In this week’s CSA delivery, I ordered romanesco broccoli.  I’d never had it before, but I’m already in love with it!  The flavor is somewhere in between broccoli and cauliflower– a little mild.  The thing that’s the most amazing, though, is the shape.

It’s gorgeous and fractal-like, and then if you slice it horizontally into steaks, they have a snowflake design!  How perfect for winter time…and broccoli is a fall/winter crop. Think of the possibilities!

After my friends Janette & Marco spoiling me last night by taking me out to a super rich meal with fantastic wine at a French restaurant in Palo Alto, I decided I just wanted to eat the broccoli pretty plain tonight.   I just cut it into steaks and sauteed it in olive oil with some finely minced somewhat spicy chili peppers, onions, and a couple of small cherry tomatoes from my neighbor, adding some white wine and cooking it just until the broccoli stems started getting a tiny bit translucent.

I mostly used the chilis and tomatoes and onions to flavor the wine/olive oil that I cooked the broccoli in and for a little color.  It was quite good, actually.  The only drama was when I was trying to lightly brown the broccoli (before adding the wine and water to steam it as it boiled off), my pan started smoking like crazy setting off the smoke detector and nearly making my ears bleed with the shrill beeps.  Sigh.  The joys of living in a tiny studio…

What’s been cooking?

This week I cooked a few dishes.  During the rainy cold first portion of the week, I made tempura shrimp and vegetables (a great way to use up CSA overabundance) with hot soba.  Later, I made a spaghetti sauce and put it over some spaghetti squash.  Both were pretty satisfying for the cold weather!

Discoveries: yuzu koshō is really good in hot soba.  Rice flour does not work well for tempura (regular flour is better).  Briefly adding a dried chipotle chili to a spaghetti sauce adds a nice slight smoky flavor, but you have to make sure to remove it quickly.

Kitchen Amnesia

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In the last week, I’ve moved from my previous (already fairly small) apartment and downsized to a smaller place in the city where I’ll be going to grad school.  Part of my reason for choosing the new place, though, is that it also has a gas stove.  I don’t think I could ever live without a gas stove for more than a year or two now.  I’ve been so spoiled.  When it comes to instant gratification in terms of food, the gas stove is second only to the microwave (and maybe food you don’t have to cook at all…) in terms of convenience.  I’m lazy. And I like cooking authentic Chinese food.  So, on the list of priorities, a gas stove is higher than many other things except the basic necessities like a toilet and somewhere to wash up for me.

There were a few days there, in the midst of moving, where I was eating only convenience food.  When you’re packing and cleaning, sleeping on the floor at night, and don’t want to undo all your work it’s hard not to.  Sadly, I did have a couple nights where dinner was leftover snacks that I’d used to feed people who helped move things.  Slim jims, soda, and cheez-its.  Charmingly healthy.

A new kitchen, though, is like a whole new world.  In this case, an older, even smaller one.  The new kitchen is one wall of my studio, which makes the idea of Indian cooking less appealing since scents might permeate all my belongings. I’ve had to jettison some of my kitchen cargo as well, unfortunately…largely because my new stove is a 3/4 size gas stove, and my fridge is a 3/4 size fridge.

I’m still getting use to the strangeness of it all…like the old faucet that needs the aerator replaced desperately, the fridge that doesn’t have a weight on it to make it close in case I forget, and the gas stove that seems to have only two options: OFF or HIGH.

It’s a relief though to have things unpacked enough to where I can cook again.  I put aluminum foil all over my stove again, even though it’s not really new enough to have to worry about staining it.  Today I tried to make a risotto, which was a little tough given the “OFF or HIGH” situation.  It came out more like cheesyrice with some vegetables in it…

I also invested in a slow cooker to help save money, since I can cook beans or cheap cuts of meat for a long time while I’m away studying or at work.  And speaking of beans, I happen to live in a primarily Latino neighborhood so I  now have access to all sorts of nifty spices and cuts of meat along with tasty baked goods.   It should be a whole new cooking adventure.

Riso Carbonara

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If you can make fettucini carbonara, spaghetti carbonara…why not rice? The essence of carbonara is the pancetta/bacon, cheese, salt & pepper, and raw egg thrown in at the last minute to cook ever so briefly, not the pasta itself.

I felt like spaghetti was not a good substitute for fettucini when it comes to carbonara, so I decided to do rice.  Wehani rice (whole grain, red/brown rice, how fiberful).  Wehani rice is nice because it has a chewy texture, reddish color, and a moist, flavorful center.

The end result was a slightly sophisticated dish, like an elevated version of what my mom ingloriously used to call “Tuna Glop” (rice/cheese/milk/tuna/mushrooms/onions or something like that).  I know, that sounds awful, but don’t let it turn you off.  Some of the ingredients I used are a little rare, but you could substitute as you see fit.  In the honor of the romance of Italy, I’d say this is probably the love child of risotto and carbonara.

To be honest, I was a little wary of cooking with squash blossoms because of my parents’ reports that they “taste funky” and are best “battered with egg and deep fried”.  With the ham and onions and everything in a creamy sauce, though, they taste awesome.  Thanks to Anthony Bourdain’s episode on Rome for spiking my curiosity on this one, because it’s really awesome.  The squash blossoms are super tender with a slight but not overpowering squashy flavor and an absolutely gorgeous color to add to any dish!  Fettucini alfredo with squash blossoms?  Yes pleaseeeee.  I intend to eat many squash blossoms now before their season runs out!

Slightly Healthy Riso Carbonara

  • 1 cup wehani brown rice, cooked according to package directions (1 cup rice, 2 cups water, bring to a boil, simmer for 40 minutes or so)
  • 2 tbsp butter
  • 12 slices Canadian bacon or other salty pork product (pancetta, bacon, ham), cut into strips
  • 1 bunch maitake mushrooms, chopped roughly (flavor is somewhere in between standard US store mushrooms and shiitake mushrooms in terms of pungency, you could substitute crimini)
  • Salt, red pepper (I used Korean red pepper), and a dash of garlic powder to taste
  • 1/3 red onion, finely diced
  • 12 leaves fresh basil
  • a few sprigs fresh parsley (minced up with the basil)
  • 10 squash blossoms, sliced up into rings
  • 1 cup fresh shelled green peas
  • 1/3 cup skim milk
  • 3 wedges Laughing Cow cheese (swiss or french onion flavor), or 1/4 cup of grated Parmesan if you’ve got it.  Just some cheese, preferably of a white zingy variety.
  • 1 whole raw egg

Cook the rice, as stated above.  Set it aside and let it cool.

Melt the butter in a big frying pan.  On high heat, add the mushrooms, onions, and ham along with the salt, red pepper, and garlic powder.  Stir frequently until browned.  Turn down the heat to medium low. (I use the Korean red pepper because it’s slightly but not too spicy and comes in nice big flakes which add good color to dishes. For salt, I usually pick kosher or sea salt.)

Add the squash blossoms, basil, and parsley and stir in.

Add the peas.  Stir them in well and let them cook a couple of minutes, stirring occasionally.

Add the sauteed mixture to the rice and mix it all up.  Bring the heat up to low and mix it throughly so it gets a little warmed.

Add the milk, egg, and cheese and mix it all in quite well.

Serve with fresh ground pepper on top.

 

Maple Miso-Glazed Sea Bass

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My dad is here to visit! I wanted to cook him a nice dinner last night, so here’s what we had:

  • Browned butter garlic spinach fettucini
  • Bitter green salad (wilted dandelion greens) with homemade meyer lemon blue cheese dressing
  • Maple Miso Glazed Seabass

You’ll see miso glazed fish or chicken at a lot of fancy restaurants.  The fact of the matter is that this is very, very easy to make at home.  I threw in some maple syrup for a more unique flavor.

To make the glaze:

  • 4 tbsp white miso
  • 1/3 to 1/2 cup maple syrup
  • 1/4 cup mirin
  • 2 tsp fresh finely grated ginger
  • 1 1/2 cups of water

Blend miso paste with water.  Add to pot along with all the rest of the ingredients.  Bring to a boil then reduce the heat.  Stir frequently.  Let reduce until it becomes a somewhat thick gravy-like consistency.  It should probably take about 15 minutes.

Take your (fresh or well defrosted) fish, add a little butter or vegetable oil to a frying pan, sear it on both sides (lightly browned). Turn down the heat to medium. Baste one side with the miso maple glaze, flip that glazed side face down on the pan, then glaze the other side.  Let the fish cook 2-5 minutes on each side.  The miso glaze should not burn, just turn a darker brown.  When you push on the fish with a fork, it should push back and be firm.

Italian Confetti Sauce

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I’ve been inspired lately to try cooking spaghetti squash.  It has so many more vitamins and minerals than regular ol’ spaghetti.  I’d say this is probably a pretty Californian concept– who in their right mind would want to substitute vegetables for carbs?  People who like fresh vegetables a lot…like Californians…and crazy people like me who like to experiment with things.  I’m not the biggest squash fiend, though, but I am a tomato addict.  As such, I figured I’d make a spaghetti sauce type thing to go on top of some spaghetti squash.

The produce this time of year is fabulous, so my sauce ended up more like a stew.  I threw in some asparagus, bell peppers, etc.  I’ve been known to add grated carrots to this sort of thing on occasion too, but I figured I’d be getting enough Vitamin A from the squash. I kind of like my sauce that way…nice and chunky with tons of mushrooms.  And by tons, read on to see exactly how much I mean.

The colors and all of the different vegetables inspired me to call it “Confetti Sauce”.  It could very well be a stew, too, though.

Kestrel’s Italian Confetti Sauce

(can be served on Spaghetti Squash or used as a sauce for other things)

Ingredients


Required Ingredients

  • 5 cloves garlic, chopped roughly
  • 1 onion, diced
  • 1 tbsp olive oil
  • salt & pepper to taste
  • 1 can diced tomatoes
  • 1/2 cup roughly chopped fresh basil (preferred), but at least 1 tsp dried basil if no fresh basil
  • 1 tsp dried oregano (or substitute fresh if you have it, about 1 tbsp minced)
  • 1 bell pepper (or 2 small ones)
  • mushrooms (at least 1/2 cup chopped)

Optional Ingredients

  • 1 smallish spaghetti squash
  • 2 hot chili peppers (cut up finely)
  • about 1/2 cup crumbled tempeh (seasoned with a bit of soy sauce)
  • 1 cup chopped fresh cherry tomatoes
  • 4 stems asparagus
  • 2 tbsp fresh chopped parsley (I didn’t have any here, but you’d add it in with the basil & other herbs)
  • whatever other vegetables you have lying around, diced

Microwaved & baked

Prepare the spaghetti squash if you’re going to use it.  My squash came with directions on the sticker!  Here’s roughly what it said:

Stab squash repeatedly all over
Preheat oven to 375 F
Microwave 2-3 minutes per pound, until skin is soft (I ended up doing about 12 minutes, which was more than was recommended, but it turned out fine)
When cool enough to handle, transfer to a baking dish
Bake whole at 375 F for an hour
Let cool, cut in half
Remove seeds
Use fork to pull the squash meat out in spaghetti-like threads
Serve as desired

Cut in half

Spaghetti strings!

Set the spaghetti squash strings aside in a bowl.

In a big pot, add olive oil, garlic, onions, hot chilis (optional).  Bring heat up to medium-high.

Salt & pepper to taste.  Stir well and frequently until onions become translucent and begin to get just a little golden.  Do not burn them, though, because burnt garlic tastes awful.  This is the secret (along with fresh herbs and patience) to any great spaghetti sauce.

Add fresh cherry tomatoes and tempeh (optional).  I like the tempeh because it adds some protein to the dish.  The cherry tomatoes make it a little sweeter than with just acidic canned tomatoes.  Cook 5 minutes on medium heat, stirring frequently.

Add can of tomatoes, mix in well.

Add in whatever veggies you’ve got lying around (I used 4 asparagus stems & 2 small bell peppers).  Stir well.  Cook for 5 minutes on medium-low heat.

Add mushrooms (I used over 2 cups because I seriously love me some mushrooms).  Stir well, until thoroughly mixed.  Cook, uncovered, on medium-low heat, stirring occasionally for about 15 minutes or until the mushrooms are soft.

Serve over the spaghetti squash or use the sauce however you want.  If you want to make this non-vegan and with more fat but probably more awesome tasting, top with some freshly grated parmesan cheese.

Italiaslaw

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I’ve recently acquired a taste for fennel.  I didn’t used to like it (not a big anise fan either), but now I enjoy the fresh flavor and the fact that it keeps for quite a long time.  My favorite thing to do with fennel is to make a slaw-type dish; it’s basically fennel and other vegetables marinated in olive oil & vinegar. It keeps for a few days and gets better as time goes on and it has more time to marinate. I was inspired a bit by the Italian snack/appetizer pinzimonio.

Here’s today’s:

Also in season at the moment are watermelon radishes, so named because of their gorgeous color.  I think they look a bit like tie-dye hippie shirts.

Italian Fennel Slaw

  • 1 large fennel root
  • 3 green onions or 1/2 sweet onion
  • 1-4 radishes
  • a few tbsp white balsamic vinegar (could substitute apple cider vinegar)
  • 1 meyer lemon (or regular lemon)
  • olive oil (use less than the amount of vinegar)
  • salt & pepper to taste

Using the slicing disc of a food processor (or, slicing by hand), slice fennel, onions, and radishes into thin sheets.  Squeeze lemon juice on top, add vinegar & olive oil.  Top with fresh ground pepper and sea salt.  Mix well, let sit 10-15 minutes before serving.  Refrigerate unused portion.
Also good using: carrots, other types of radishes, apples, and more.