pregnancy pasta

May 7, 2010 by 10 Comments

No, this is not my way of telling you that I’m with child again. But it is my way of telling you that I have a new favorite cookbook, and I surprised myself with this one: it’s Tyler Florence’s Dinner at My Place. I’m not one to jump on the Food Network chef bandwagon (except for Paula Deen, for whom I have erected a statue made of butter and mayonnaise in my backyard), but these recipes took me by storm.

Here’s what I love about Tyler Florence and his book:

1) He’s a family man. And he creates recipes that the whole gang can nosh on with equal delight.

2) The book ranges from the basic (fresh fried corn chips), to the unexpected (artichoke fritters with Meyer lemon salt), to the downright delightful (baked sweet potato and banana baby food).

3) He’s a little handsome. Just sayin.

But back to the pregnancy part of this whole pasta: Tyler created it while his wife was carrying their son to satisfy her craving for carbonara. It’s not a super traditional take on the dish, but it’s creamy, cheesy, and dotted with bits of crispy garlic and proscuitto.

I may have eaten two bowls of the stuff back to back. And when the time comes that I’m in the family way again, this recipe is sure to grace my table, and my growing waistline, on a regular basis.

To make it, you’ll need milk and cream, eggs, fresh baby spinach, sliced prosciutto (I subbed this for Tyler’s use of pancetta), garlic, and a hunk of parmigiana reggiano cheese (the good stuff—it really makes the dish). Tyler makes his own pasta for this dish, but I used packaged linguini.

Begin by thinly slicing the garlic and chopping the prosciutto.

Fry in a tablespoon of olive oil over medium heat until the prosciutto is crispy and the garlic is aromatic.

Next, combine the eggs with the milk and cream in a glass bowl or in the top of a double boiler.

If you don’t have a double boiler (my ghetto kitchen lacks a quality one), place the glass bowl over a pot of boiling water. Beat with an immersion mixer for 7-10 minutes until the mixture thickens. I highly recommend having a glass of wine in your other hand during this step, if you’re not pregnant. It makes standing for an extended period of time over a hot stove all the more bearable.

Grate up some of that lovely cheese (my favorite graters unexpectedly came from Ikea because they both grate and store, and the design makes it less likely that I will grate my fingers in the process).

Dump in the cheese…

Grind in a little black pepper…

And pour the sauce over your cooked noodles of choice.

Top with a handful of the baby spinach, a bit of the prosciutto and garlic, and grate on a little additional cheese.

Does it get better than this?

I think not.

The sauce coats the noodles with a subtle creaminess, the spinach on top adds some color and texture (plus an iron boost for all those carrying a small basketball in their mid-sections), and the prosciutto and garlic provide irresistible bites of salty crunch.

Twirl it up, baby.

And remember how I said that Mr. Florence makes dishes that the whole family will enjoy?

The littlest member of my family was squeaking and squawking while I was photographing this stuff. So I sat her in the highchair, strapped a bib on her and let her go to town. She scarfed about half the bowl (along with some broccoli, so I wouldn’t feel so guilty about giving her a bowl of creamy noodles with prosciutto).

Knocked up or not, make this soon. Winner, winner, carbonara dinner.

Happy weekend and happy Mother’s Day to all the wonderful, amazing, selfless moms out there! You ROCK!

-RDG

You can find the recipe for Tyler’s Florence’s Pancetta Carbonara with Fresh Baby Spinach (a.k.a. Pregnancy Pasta) right here on his blog.

Notes:

  • I used prosciutto instead of pancetta, but both are equally flavorful and cook in about the same amount of time.
  • I did not make my own pasta, but if you’re up for it, Tyler includes his recipe for fresh pasta dough in the link above.
  • I didn’t drizzle with olive oil to finish—I thought it was rich enough as-is.
  • While making the sauce, Tyler recommends mixing with an immersion blender for about 7 minutes. I found it required about 10 minutes to come to desired thickness.
  • If you’re using packaged noodles, use two 1 lb. boxes. Or you can use half the sauce and use the other half at another time.
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pink and green

May 6, 2010 by 2 Comments

Have you ever looked at a color for so long that you have no idea what shade it is anymore?

I’m painting our bedroom purple and I’ve been looking at the test swatches for so many hours that I can no longer tell which one looks like it belongs in a toddler’s bedroom and which one would look better in Buckingham Palace. Therefore I have no idea which one looks right in our bedroom—the place that I had the brilliant idea to paint a bold and modern hue but that I now fear will come off looking like a kindergarten classroom.

I also have a pathological anxiety that my design-savvy pals will come over to scope out the new paint job, tell me “it’s nice….” and then change the subject to how delicious their chardonnay is just to be polite.

I need help. And I need to recalibrate the color wheel in my head. So I went to the garden.

Our dogwood is in full bloom and it couldn’t make me happier. This time of year is magical in our yard—the pinks and greens are just so damn pretty that I want to perform an interpretive dance about them.

But the neighbors would gawk.

And I would blush.

And hide indoors until July.

I’m going to shut up now and let you enjoy the flora.

Clearly I have issues in choosing which shot to show you guys. What, you don’t like looking at two photos that are almost identical except for a few tiny details that only the author of this blog probably notices?

Fine, then. No more flowers for you.

Just kidding.

I’ll always give you flowers because I love ya. And because I’m trying to bribe you into painting my bedroom for me.

-RDG

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fresh corn, avocado and mango slaw

May 4, 2010 by 2 Comments

My name is Jenny. And I am a Tex-Mex addict.

I told you all about my junkie tendencies yesterday when I showed you the recipe that made me relapse into a full-fledged binge. The peppers stuffed with chipotle mac ‘n’ cheese were heavenly, but boy did they pack some heat. I needed something to serve with them that would cool my mouth off in between bites. So I dusted off one of my go-to recipes, one that I hadn’t used since last summer and was dying to make again.

Here’s the catch, and why I don’t make this dish in the winter: you must use fresh sweet corn. It’s where most of the flavor comes from in this slaw. Corn is just beginning to come into season, so you should see it showing up in your produce aisles soon.

You’ll also need some tomatoes, one mango, some avocados, a lime, cilantro, olive oil, and salt and pepper.

Cook the corn (grill if you’ve broken out your BBQ already for the season—mine is still covered in sawdust in the garage) in a pan full of boiling water for 3-5 minutes, just until all of the kernels are bright yellow but not wrinkled or mushy. Remove and let the cobs cool.

Meanwhile, we can prep the rest of the slaw. Slice your avocados into a bite-sized dice. I like to cross-hatch mine inside the skin—saves me from getting a green cutting board.

Pop those puppies into a large bowl.

Dice your tomatoes…

…mango (same cross-hatch method for me)…

…and cilantro. Toss it all into the bowl.

Once the corn is cool enough to handle, slice it from the cobs. Smell that? That’s the scent of summer approaching fast.

Once you’ve got all of the veggies prepped and in the bowl, squeeze the juice from the lime over the top.

Pour in your olive oil…

…and toss in your salt and pepper.

Give it a good stir and that’s all, folks! A colorful, summery-tasting slaw that took close to zero effort.

I served it alongside my crazy stuffed peppers and the crowd went wild. Well, as wild as they could get with their mouths full.

I am such a huge fan of this slaw. It tastes so fresh and light, yet it gets a touch of richness from the avocado. The tomato keeps it colorful, while the mango lends a tad of sweetness that balances the whole dish nicely.

If you wanted to give the ingredients a finer chop and add a little diced jalapeno, this would also work really well as a salsa.

Serve this at your Cinco de Mayo party tomorrow! Your friends will never, ever stop rubbing your feet.

Unless you have to go to the bathroom. In which case they should stop. Because that would be weird.

Fresh Corn, Avocado and Mango Slaw

  • 3 avocados, diced
  • 3-4 ears fresh corn, cooked and cooled
  • 4-5 small-ish tomatoes, diced
  • 1 mango, skinned and diced
  • 1 teaspoon chopped fresh cilantro
  • 1 lime
  • 2 tablespoons olive oil
  • salt and pepper to taste

Combine avocados, tomatoes, mango and cilantro in a large bowl. Cut corn kernels from cob and add to bowl. Add olive oil, salt and pepper and the juice of the lime. Stir, cover and refrigerate for 1 hour before serving. Serves 8-10.

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poblanos stuffed with chipotle mac ‘n’ cheese

May 3, 2010 by 20 Comments

Someone needs to stage an intervention. I’ve been so hung up on mexican food (and tex-mex), that I’ve shirked all regard for personal safety and common sense. I went on a 72-hour binge of green chile chowder, never once combing my hair or stepping foot outside a ten-foot radius of the refrigerator. I’ve been sleepwalking to Ballard at night, pounding on Carta’s door, begging for molotes and fish tacos. Husband finds me in the morning, asleep on the pavement on Ballard Ave.

And now, with Cinco de Mayo looming on the horizon, I’ve gone and done it again. I woke up in a craze last Wednesday morning—an epiphany had come to me in my dreams. Peppers. Stuffed peppers. Cheesy stuffed peppers. Mac ‘n’ cheese. Unicorns. Unicorns with wings. Unicorns smoking cigars.

Wait, where was I…

Mac ‘n’ cheese. Spicy mac ‘n’ cheese. Chipotle mac ‘n’ cheese.

Peppers. Mac ‘n’ cheese. Peppers and mac ‘n’ cheese. Peppers stuffed with chipotle mac ‘n’ cheese!

I bolted out of bed, scrambling for my laptop to search for recipes that would fit the bill. Lo and behold, I had bookmarked a recipe for chipotle mac ‘n’ cheese from Homesick Texan a billion years ago.

I fiddled with it a bit, but the basics are the same: melty cheese (jack and sharp cheddar), cottage cheese, macaroni, spices, and one chipotle pepper in adobo (a.k.a. Hot Spicy Death in a Can). Careful handing these buggers.

Put the chipotle pepper, cottage cheese and spices in a blender with some milk. We’re makin’ the sauce, baby.

Pour over the noodles…

…toss in some grated cheese…

…and mix it up. Perfect.

Now, find yourself some poblano peppers. These look just right for stuffin’, don’t you think?

Lay out one pepper so it sits naturally. Not cross-legged, not yoga-style—just plain old natural sittin’ down. We don’t want them to tip over in the pan.

Make one long slit lengthwise…

…and then a short crosswise slit to form a “t”.

Open that puppy up and yank out the seeds. It’s easiest to bang it over your sink or garbage can.

And if you’re smart (not like me, obviously), you’d put on gloves before beginning this process. But me? Nah. I wanted my fingers to feel like they were on fire all day long. Keeps things interesting.

Lay them in your roasting pan (I lined mine with foil to keep cleanup easy)…

…and spoon in the macaroni mixture. Roast just until they look…

…like this.

And this.

And this.

How did I never think of this before?

Oh, it’s because I wasn’t a junkie before. I lead a normal life in which I did not dream up stuffing peppers with spicy pasta. And I didn’t sleepwalk. And actually left the house and combed my hair.

How did they taste? To this addict, they were amazing. The pasta cooked perfectly inside the peppers, the spice was just right, and the moisture from the poblanos kept everything tender and tasty. Peppers or no peppers, this mac ‘n’ cheese was mighty fine. Spicy, creamy, but not overly saucy.

You may say that I’m nuts. Or you may say that I’m a genius. Or you may try to put me in Mexican food detox. But whatever the case, you need to make these for Cinco de Mayo. Your friends will be totes impressed.

Tomorrow I’m going to holla back at ya with this mango, corn, avocado and tomato slaw that I served alongside my crazy stuffed peppers.

Happy monday! Hope it’s a good one!

-RDG

Poblanos Stuffed with Chipotle Mac ‘n’ Cheese (macaroni adapted from this recipe from Homesick Texan)

  • 2 cups dry elbow pasta (macaroni)
  • 1 1/2 cups grated jack cheese, plus more for topping
  • 1 1/2 cups grated sharp cheddar cheese, plus more for topping
  • 1 cup cottage cheese
  • 1 1/4 cups milk
  • 1 chipotle pepper in adobo sauce (I use Embasa brand cans that can be found on the Hispanic food aisle)
  • 1 teaspoon mustard powder
  • 1 dash cumin
  • salt and pepper
  • 8 poblano peppers for stuffing

Combine cottage cheese, milk, chipotle pepper (use gloves or pull it out of the can with a fork), mustard powder, cumin, and salt and pepper in a blender. Puree until mixture is light pink in color and smooth. Pour over dry pasta and stir in cheeses.

Wash and dry poblano peppers. Set each pepper on prep surface so that it sits naturally and won’t tip over. Make one slit lengthwise down the pepper (leaving a little room at each end), and another crosswise (about 2″ long) near the top to form a “t”. Carefully open the pepper and remove seeds. Spoon macaroni mixture into each pepper, leaving at least 1/4″ room for expansion. Place in roasting pan and bake in a 375F preheated oven for 30 minutes. Remove from oven and carefully top each pepper with 2 tablespoons of the extra grated cheese. Return to oven and roast an additional 10 minutes. Let cool 5 minutes before serving.

What to do with that opened can of chipotle peppers? See my tips right here. Or you can always dump the contents into a freezer bag and store for up to 6 months in the freezer.

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lemon sour cream cups

May 1, 2010 by 14 Comments

I have voracious appetite for sour cream. If I considered it a condiment, it would by far be my favorite, easily surpassing mayo, salsa, and even butter. Yes, butter. Paula Deen is smacking me through her computer screen right now. But I can’t help it! I really, really love this stuff, and I always have.

To me, sour cream is not a condiment at all—it’s an ingredient. I throw it in every recipe, I whip it into every sauce. It’s rich but not sweet or fatty (as long as you buy the light version, which I do to give my love handles a break). Most of all, it’s a versatile ingredient that can be used in a ton of different ways.

This recipe showcases the tangy flavor of sour cream while adding a bit of sweetness and lemony flavor. Think sour cream cheesecake, plus lemon, minus a crust and all the prep and baking time. It’s a super easy dessert, perfect for the springy days we’ve been having around here.

All you need are some basic ingredients and a mixer of some sort. You can buy either regular full-fat versions of the sour cream and cream cheese, or the light or reduced-fat versions. Personally, I think the fat-free varieties taste like feet. Plus, a little fat is good for you. It keeps your love handles from getting lonely.

A note on the sour cream though, before we go any further: store brands tend to be soupy and less flavorful. If you can, buy Daisy, Darigold, Tillamook, or an organic brand. Yes, I am a sour cream snob. And I’m proud of it.

Greek yogurt would also work well in this recipe if you’re up for it.

First, beat the cream cheese until it’s light and fluffy. Okay, cream cheese never actually gets light and fluffy, unless you buy the pre-whipped stuff, but give it your best shot. We basically want to beat some air into it to lend a lighter texture.

Juice your lemons, removing the seeds…

…and pour in the juice, along with the rest of the ingredients, minus a little bit of the sugar. Beat until completely combined, taste to see how much sweeter you would like it (if at all), and add the remaining sugar accordingly.

Pipe into your serving dishes (cups, in this case)…

…top with some fresh fruit, and that’s it!

Purdy, but lonely.

That’s better.

These are so easy and a serious crowd-pleaser. I love making individual desserts for parties because it makes each guest feel special—they each get their own cute little cream cup.

The berries really add a nice touch, too. You could go with whatever is in season at the moment.

“C” is for “creamy”!

I’m such a dork. But maybe I’ll earn a guest spot on Sesame Street.

Try these creamy, lemony beauties soon. They’ll brighten and lighten your day!

Happy weekend!

-RDG

Lemon Sour Cream Cups

  • 2 8-ounce packages cream cheese, at room temperature
  • 16 ounce container sour cream
  • 1/2 cup plus 1/4 cup sugar
  • 3 1/2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • Fresh berries, for topping

Using a mixer, beat the cream cheese until light and fluffy. Add the sour cream, lemon juice, vanilla, and 1/2 cup of the sugar. Beat until completely combined. Taste to test the sweetness, and add the remaining 1/4 cup sugar if desired.

Pipe into cups and top with fresh berries. Makes 8 3-4oz dessert cups.

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