Italian Sausage, Garden Vegetable Pasta with Spinach, Fresh Goat Cheese and Almonds

I have been craving spinach lately, and not the triple washed baby spinach that seems to be the only spinach in our fridge these last few years, but the larger more mature deep green leaves that were the terror of my childhood. Ask my mom and she will tell you that as a child I hated spinach in any form. I do remember it being sneaked into a quiche once when I was 8. I ate it unknowingly, but as is often the case with hiding food in food I became a little less trusting of what was being served to me after that. Now I love it. It has something to do with not having to eat spinach from a can and not overcooking it. Thank goodness for a maturing palate and the proper cooking techniques.

Italian Sausage, Garden Vegetable Pasta
with Spinach, Fresh Goat Cheese
and Almonds

• 1/2 cup slivered almonds
• 4 Italian sausages
• 1 tablespoon olive oil
• 454g gemelli pasta (fusili works well too)
  
• 1 small onion, finely chopped
• 4 cloves garlic, finely chopped
• 1 medium zucchini, large dice
  
• 2 cup cherry tomatoes, halved
  
• 1 tablespoon combined fresh herbs: rosemary, thyme, basil, roughly chopped
• 1 tablespoon salted butter
• 400g / 13 oz spinach, cleaned and trimmed
• 120g / 4 oz fresh goat cheese, in quenelles
• lots of freshly ground pepper

In a 350F oven toast the almonds on a baking tray until they are golden. Set aside.

Over medium high heat cook the sausages in the olive oil until cooked through (about 10 minutes).

Meanwhile cook the pasta according to the manufactures instructions. Set aside.

Remove sausages from the pan and add the onions to the hot pan. Saute for 3 minutes, and then add half the garlic and continue to cook for 1 minute. Add the zucchini and saute for 5 minutes. Add the tomatoes and herbs and saute for about 10 minutes or until a light sauce develops. Meanwhile slice each sausage into about 8 pieces. Add the sausages back to the pan and season to taste. Remove from stove.

Melt the butter in a large saucepan over medium high heat, and add the remaining garlic. Cook until golden then quickly add the spinach. Saute spinach until completely wilted, and liquid has evaporated (about 6 minutes). Remove from the heat.

Toss the pasta with the sauce. Divide the pasta and sauce equally among four plates. Top each plate with spinach, and three quenelles of goat cheese. Sprinkle each plate with slivered almonds, and lots of freshly ground pepper.

Pecan, Bacon & Cherry Tomato Pasta

Here is a quick pasta dish for those rushed weekday nights. I am saying goodbye to the last of my cherry tomatoes. And my oregano that seems bizarrely unharmed by frost. Oh yes and my last zucchini too. I used bacon made in Mont-Laurier, Quebec where a lot of good things in food are coming from these days. It is nitrate free and much less salty than regular bacon. This could easily become a vegetarian dish by upping the pecans to a half cup and sauteing them in olive or canola oil instead.

Cherry Tomato, Bacon and Pecan Pasta
serves 4

• 454g / 1 lb broad egg noodles
• 4 slices bacon, cut into thin strips
• 60 ml / 1/4 cup pecans, chopped in pieces
• 1 leek, trimmed and cleaned, thinly sliced
• 2 cloves of garlic, chopped fine
  
• 1 medium zucchini, diced
  
• 250 ml / 1 cup cherry tomatoes, halved
• 5 ml / 1 t fresh oregano, chopped
  
• salt and freshly grated pepper to taste

Cook the noodles al dente and set aside. In a large saute pan cook the bacon until crispy and then add the pecans and cook for 90 seconds more. Remove pecans and bacon with a slotted spoon and reserve. Leave all but a tablespoonful of bacon fat in the pan and add the leeks cooking for 2 minutes, then add the garlic and cook for 1 minute. Add the zucchini and cook for 2 minutes more. Add the cherry tomatoes and a pinch of oregano and cook until the tomatoes start to break down (2-3 minutes). Add the pasta to the pan and toss. Divide the pasta in 4 equal portions and garnish with the pecan and bacon mixture. Season to taste and enjoy!

Cherry Tomato Confit & Pasta

Cherry tomato confit is obtained by slowly cooking whole tomatoes in oil (preferably olive oil). You can do this on a stove top or in a baking pan in the oven. I used a baking pan in this recipe because less oil is required. On the stove top the tomatoes need to be covered in olive oil. I have been using a lovely high quality Greek olive oil and didn't want to use too much. My confit can actually be categorized as quick as it takes only 2 hours whereas, at a lower oven temperature, a confit can take up to half a day. Technically my tomatoes are only partially confit, and although slightly caramelized they are still quiet juicy which works well for this pasta dish. If you have more time try cooking them at 250F /120C for 5-6 hours. They will be drier and strongly flavored like sundried tomatoes, but not chewy.

My husband recently attended a BBQ where he ate heavily peppered freshly sliced tomatoes that were surprisingly delicious. Inspired by my husband's enthusiasm for this dish, and by a short description of another heavily peppered dish described below, I added a lot of pepper to my tomato confit pasta. The pepper's strong presence complimented the sweet caramelization of the tomatoes. Needless to say I have been heavy handed with the pepper these last few days. There is quite a lot of pecorino romano in this dish as well. Pecorino romano has made several appearances in my posts and I urge anyone to try using percorino romano in the place of parmesan. It's cheaper and has a superior fruity taste.

Here is a portion of an email I received from a chef I work with who experienced a heavily peppered Italian pasta dish while in Italy recently (please sit back in your seat so as not to drool on your keyboard):

Italy was glorious and the food is just ridiculous. None of it is complicated but the flavours are massive. One of the favourite things I had was a very simple pizza with zucchini flowers and a scattering of anchovies and cheese. Ridiculously tasty. Also, I like how cheap their cheeses are. We did a lot of buying at deli counters for picnics and easy dinners instead of going out all the time. Actually another of my favourite dishes was this Roman pasta classic called Cacio e Pepe. It's spaghetti with a lot of melted pecorino romano and coarsely ground black pepper (lots of it). Rrrrrrreally tasty. Kendra McKnight www.magpiekitchen.com

Cherry Tomato Cofit with Pasta, Pecorino Romano & Freshly Cracked Pepper

Cherry Tomato Confit:

• 2-3 pints whole cherry tomatoes
• 250 ml /1 cup olive oil
• 2 rosemary sprigs
• 10-15 cloves of garlic

Pre-heat oven to 300F/150C. Add all the ingredients to a baking pan. Cook in the middle rack of the oven for about 2 hours. At the end of cooking most of the tomatoes will have burst and they will have a slightly caramelized.

• 450 g / 1 lb cooked hot spaghettini or other long pasta
• 125 ml / 1/2 cup pecorino romano cheese, grated
• generous amount of freshly cracked pepper

With a slotted spoon remove the tomatoes and garlic, and add to the hot pasta. Remove the rosemary from the oil and then add a few generous spoonfuls of the hot oil to the pasta. Add the cheese and toss gently. Serve with lots of pepper.
The left over oil can be used as a salad dressing or as a dipping oil for bread.

Definition of confit according to Wikipedia:

Confit (French, pronounced [kɔ̃fi] or in English "con-fee") is a generic term for various kinds of food that have been immersed in a substance for both flavor and preservation. Sealed and stored in a cool place, confit can last for several months. Confit is one of the oldest ways to preserve food,^{[citation needed]} and is a speciality of southwestern France.

Lots of diffrent ways to confit tomatoes:

BBC FOOD
OPRAH
FOOD NETWORK

Chillies: Hot Chocolate & Pasta

Every once in a while I find myself lacking in inspiration when cooking. Sometimes I have no idea what to make, and am bored to tears by the thought of family favourites. I also become very tired of the thought of attempting to re-introduce (for the 20th time), a food my kids don't like. I now know I have to stick with it as my finicky daughter has eventually eaten pretty much every vegetable I have put in front of her: minus tomatoes. The key is serving a particular type of food many, many times. A family dog would have come in handy for all the wasted food.

Thinking about food has occupied my mind steadily for years as no other subject can, and without my primary motivator I feel a little bit lost. A great food blog, of which there are many, help animate me, as do beautiful food magazines such as Delicious. I also try to latch my brain on to a particular food, spice or herb that does not usually find itself in my cooking. This inspiration usually comes from work. Work forces me out of my comfort zone again and again as I must tackle ingredients I don't usually use.

Hot chillies have pulled me out of a recent slump. Right now I am working on a cooking show that uses a lot of chilies. When in my early 20's and still a student at McGill University I worked at a Cajun, Creole restaurant where I built up quiet a tolerance for hot chillies. I got hooked on the heat and was using habanero sauce like salt. I also liberally sprinkled my food with our in house Cajun spice blend. It had to be mixed up while wearing an apron as a mask.

Over the years my tolerance for heat disappeared, and of course cooking for a young family doesn't help. I am not a 2 meals momma. We all eat the same dinner together...point finale. Through work my tolerance for all things spicy has lately been growing. I find that spicy food aids digestion and enhances flavor. I have become a fan of finger hot chillies (Holland Chile), and have become reacquainted with an old love: the Habanero. When processing a habanero take the time to wash your hands thoroughly in hot soapy water. Its a lesson I have yet to learn properly.

Spicy hot chocolate

This Spicy Hot Chocolate, in my opinion, is the only hot beverage that rivals a good cafe latte. The deep chocolate flavor derived from quality cocoa powder and the lively heat from the dried chillies make this a most satisfying drink. I first enjoyed one at the lovely La Chocolaterie Marie-Claude in Ste-Adele, Quebec while breastfeeding and trying to stay away from coffee. It was love at first sip. Quality cacao and "fresh" dried chilies are key. I use my spice grinder (really a coffee grinder committed to spices), to turn my dried chilies into a rough powder. Just forget about store bought ground cayenne.

spice/coffee grinder: essential kitchen tool

Spicy Hot Chocolate (serves 1)

In a small sauce pan place 40ml (2 heaping tablespoons ) of good quality unsweetened cocoa. Add a large pinch of ground chili peppers. Add 15 ml (1 tablespoon) of milk, and with a fork form a paste that is lump free. Whisk in 250 ml ( 1 cup) of milk until well blended. Bring to a gentle simmer then remove from the heat. At this point you could froth your hot chocolate or drink as is. Add sugar to taste and add more chili powder if desired. You could also add a dash of cinnamon.

Pasta and chilies are old friends:

Spicy Rapini Pasta (serves 2)

• 225 g / 1/2 lb pasta of choice, al dente
• 5 ml (1 teaspoon) olive oil
• 75 ml ( 1/4 cup) pancetta, small dice or thin strips
• 1 clove garlic, finely chopped
• 1 fresh finger hot chili*, small dice
• 1 l (4 cups) rapini, woody stems removed, sliced into bite size pieces
• 75 ml ( 1/4 cup) 35 % cream
• Salt and pepper to taste

In a frying pan add olive oil and cook pancetta over medium high heat until crispy and golden. Remove from the pan with a slotted spoon and set aside. Then add the garlic and hot chillies to the pan and saute for 1 minute. Add the rapini and saute for 3 minutes or until rapini has wilted. Add the cream and cook for 30 seconds more. Remove from the heat, season and toss in the pasta. Sprinkle the pasta with the cooked pancetta and serve.

*Finger hot chillies which come in green (unripened), red, orange and yellow are not the spiciest chili but they have a nice heat that builds up pleasantly (but doesn't overwhelm), as you eat.

Quick no fuss food ideas for the long weekend

In Canada we canuks celebrate Victoria day. If you are French from the province of Quebec within Canada you celebrate something different. The French have never been really down with the British monarchy but no one turns down a long weekend. Personally I have never really been ecstatic about the whole lot myself and I am first generation Canadian, my mother heralding from you guessed it...England. Anyway it's May and it's a long weekend. Most people flock to the garden centers this weekend. Not us as we cannot plant until June 15 because of frost. This weekend is also a big BBQ weekend. As I write this BBQ's are being dusted off all over this great nation. Here are some quick recipe ideas, 2 for the BBQ and several others:

Flank or Bavette is a flavorful cut of beef perfect for the BBQ. 1 flank will feed 2-3 adults. Once cooked to desired doneness it must be cut thinly against the grain and served. Marinating flank overnight is you best option because it tends to be a little tough. Choose your favorite prepared (non-creamy) vinaigrette and just marinate the flank in it in a sealed plastic bag and making sure to get all the air out.

Grilled vegetables are easy and when heaped up on a platter look very festive. Just slice up eggplant, zucchini, summer squash, sweet peppers and asparagus. Throw on some portobello mushrooms whole as well. Before grilling the veg can be tossed in olive oil and balsamic vinegar and seasoned to taste. Grab your tongs and a mojito and do the veg in batches.

If it rains or BBQing is not your thing:

Fresh tomato and summer squash pasta

450 g / 1lb spaghettini or angel hair
2 tbsp olive oil
3 garlic bulbs,
sliced 2 large summer (yellow) squash, large dice
splash of white wine
6 medium sized tomatoes, peeled and chopped
1 tsp savory, chopped
2 tsp chives, chopped fine
3/4 cup Parmesan cheese,freshly grated
salt and freshly ground pepper

In a saute pan heat olive oil on medium high. Brown garlic slightly then add summer squash. Saute 2 minutes. De glaze with a splash of white wine. Add tomatoes and cook for 2-3 minutes. Remove from heat and season to taste. Sprinkle sauce with chives and toss with hot cooked pasta. Serve with Parmesan cheese.

We are going away this weekend and I am bringing some goodies with me. A blueberry pie which I literally threw together. I used store bought pie crust (gasp!) and tossed some frozen blueberries in a large bowl with 2 tbsp of cornstarch and 3 tbsp of icing sugar. Before placing the second disk of pie dough over the pie I added three knobs of butter.

I am also bringing a Martha recipe for Rum raisin shortbread cookies. I had half the recipe in the form of a frozen log in the freezer and I just defrosted it slightly, cut the cookies and baked. They are delicate and buttery and perfect with afternoon tea.

I do love to make things myself but with an upcoming work deadline looming, 2 small kids (one potty training) and the rest of life I haven't had the time lately. Here are some quick bites for those unexpected guests or for when you just want to sit back and enjoy the day.

• Buffalo mozzarella cut in cubes or other non salty fresh cheese tossed in a quality store bought pesto. Perhaps half in the traditional basil pesto and half in sun dried tomato pesto.
• Garlic stuffed olives.
• Crostini (toasted bread slices) made by your local baker served with soft cheeses.
• Quality sheet pizza cut in bite sized slices and served cold.
• Good quality real cheese flavored popcorn.
  
• Store bought Italian marinated vegetables and slices of chorizo for an anti pasta plate.

Enjoy.

Pan-fried or Sauteed pasta with garlic & Romano cheese

Another meal inspired by leftovers but what a meal! Make too much pasta whenever you can so that you can enjoy it. It is simply delicious. As I mentioned in a earlier post I came upon pan-fried pasta via the Internet and then discovered with a little questioning of a half Italian foodie friend that pan-fried pasta seems to be an Italian comfort food. I prefer to call it sauteed pasta as the cooked pasta is not fried in very much fat and the technique is more sauteing than anything. This meal makes a great lunch or midweek dinner. Here is what I did for lunch (I did not have leftover pasta but wanted to try it so badly that I just made some):

Sauteed pasta with garlic and Romano cheese

Serves 1

• olive oil and butter (15 ml / 1 tablespoon of each)
• 5 cloves of garlic, thinly sliced
  
• About 100g of cooked pasta (I used Tagliatelle)
  
• chives, finely sliced (about 1 tablespoon)
• Finley grated Pecorino Romano or Parmesan cheese (for me about 45 ml /3 tablespoons)

Melt equal parts olive oil and butter in a medium hot saute pan. Saute garlic until golden brown. Remove from pan & reserve. Add pasta to heated pan and let sit in pan for 1 minute then turn, continue to do so until pasta is heated through and there are slightly browned bits and crunchy bits (I sound like Nigella!). Return garlic to pan and toss. Remove pan from heat. Plate pasta & season to taste with salt and freshly ground pepper.
Sprinkle with chives & cheese and enjoy.

Variations and notes:

• I am really passionate about garlic and you need a lot when cooking it as it can loose it's punch when heated, but if you times this recipe by 4, 10 cloves will be more than enough (instead of 20).
• I would serve this dish with a light salad and if you need more protein a grilled meat would go well.
• Another variation would be to saute some blanched asparagus in the place of the garlic and then remove it and add it back at the end of cooking with some finely grated lemon zest (leaving out the cheese and chives).
• This dish would also make a nice side dish.

Pasta Frittata

Yesterday I discovered chives in my tentative Laurentian garden. And lurking in my fridge are left over pasta and broccoli. It's frittata time! Most people know what a frittata is (if not scroll down to end of post for a definition), but did you know that a frittata made with left over pasta, as opposed to say potatoes, is delicious and a great way to use leftovers?

Pasta frittata Ingedients:

1. 12 eggs
2. 1/2 cup whole or 2% milk
3. 2 tablespoons chives, finely sliced
4. 1/4 cup grated pecorino Romano cheese or Parmesan cheese
5. freshly grated pepper and salt to taste
   
6. 2 tablespoons olive oil
7. 1/2 red pepper, large dice
   
8. up to 2 cups of leftover cooked broccoli (in small florets) or other vegetable that is not too wet
9. 3 cups of left over cooked pasta of any kind
10. 1/2 cup grated cheddar
    

Method: Pre-heat oven to 350 F. In a large bowl beat until well blended the eggs, milk, chives, pecorino and season to taste. Heat oil on medium high in a large cast iron pan or other large non stick pan and saute red pepper until soft (2 minutes). Pour egg mixture into hot pan over red peppers. Turn heat down to medium low. Equally distribute the vegetables and pasta throughout the egg mixture (does not require perfection). When the edges of the frittata are starting to firm (about 8 minutes) remove pan from stove top and sprinkle with cheddar. Place pan in middle rack of oven. When frittata is no longer runny in center (about 25-30 minutes), turn oven to broil and lightly brown frittata. Watch frittata carefully as the browning could take 1 minute or 5! Remove pan from oven and let cool slightly. Cut frittata into points and serve. Or let cool completely and cut into points. Ideal cold for picnics or a quick lunch and great as a hot meal with a side of salad. This recipe gives you the basics but you can make many improvisations by using different vegetables, adjusting the quantity of eggs used and/or the quantity of pasta. Enjoy!

Note: I also came across another use for leftover pasta that I was not aware of: pan-fried pasta. According to several sites I have perused this dish seems to be a very tasty Italian comfort food. A half Italian friend of mine confirmed the dish as authentically Italian and loves and makes it often. I am intrigued and am going to write a simple recipe once I have tested it.

From Wikipedia, the free encyclopedia:

A frittata is a type of Italian omelette that frequently features fillings such as meats, cheeses, and vegetables. Like a traditional French omelet, a frittata is prepared in a skillet. However, whereas an omelet is cooked on a stovetop and served folded, a frittata is first partially cooked on a stovetop but then broiled (grilled) to finish, and served open-faced.

In Neapolitan cuisine and other similar cuisines in southern Italy, the frittata often contains spaghetti, macaroni, or another kind of pasta. Usually this pasta is left over from a previous meal and has sauce (e.g. tomato sauce) on it. A traditional peasant frittata might contain onions and Parmesan cheese--a simple meal for a farmer or laborer.