Posts tagged pasta
Wednesday, January 18, 2012

midnight pasta

midnight pasta

Our household is in hunker-down mode. Dinners are tried-and-true standbyes. Things we’ve I’ve made before that we love that don’t require hours at a time. Quick, easy weeknight meals are our fast friends. I’ve finally become inseparable from my slow cooker and all I can say on that is, where has it been all my life?

Needless to say that recipe development, at least what I like to do with it, has come to a screeching halt. At least for the time being.

Until I hand in the manuscript for the kimchi book due in, gulp, a few weeks, I don’t have much bandwidth or desire to experiment. I’ve got enough static in my head as it is. For now – I focus on what I know best. Meanwhile, Forrest labors tirelessly. Sundays are, apparently, for office hours. At least between naps anyway.

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Saturday, December 24, 2011

creamy mushrooms with pasta

creamy mushroom pasta

It’s the day before Christmas, which means, in our household, that I’m playing Christmas music, minus the actual Christmas celebration. But it’s still Hannukah, which means we get to combine our love of fried foods with the annual tradition of Chinese food. But more on that later. I’ve something up my sleeve for you tomorrow.

Today I want to talk to you about pasta.

Continue reading creamy mushrooms with pasta.

Sunday, October 23, 2011

turkey sausage and mushroom ragu

turkey sausage and mushroom ragu

Hi friends, it’s been awhile. I’ve miss you and I’ve missed this little space here. To say that life has taken a turn for the busiest would be an understatement. I don’t have ten seconds to myself. What I have been doing, however, is noting some funny things around me lately. Either I’ve grown more observant with the change of seasons, or the universe has grown stranger. Allow me to share.

The other day, as I was walking on my way to Andrew Scrivani’s for a day of cooking and shooting, something I do every Thursday, a dog passed me by and walked into a laundromat called “Klean and Kleaner”. I could say “wandered”, but that would imply an aimlessness; and the manner in which he entered the space was so purposeful and decisive, I couldn’t help but wonder if he was doing laundry and needed to switch it from the washer to the dryer. And then I thought to myself, “Is his doing his laundry or his owners?” I guess I’ll never know. But I have been contemplating the strange name of the shop – it is Klean or is it Kleaner? Or is it just like Alice in Wonderland – curiouser and curiouser?

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Sunday, January 16, 2011

pasta with brown butter, kabocha and sage

pasta with kabocha squash, sage and brown butter

And so there was the move. It was quick and seamless (is it possible to sing praises to your movers, because I want to!) and the whole thing took less that three hours from the moment the movers got to Andrew’s place to the moment when he handed them the check and tip and we shut the door. It’s official – we can finally can call one central space home, instead of referring to our respective apartments as our “weekend place” and our “city place”. It sounds very bourgeois and fancy, but it was a major pain in the neck constantly to be living our of a bag, unsure if a particular item was here or there. Never mind the cost of New York real estate – boggles the mind.

We unpacked a bunch of boxes on the first day, and around five o’clock were so exhausted we could barely move. We ordered Thai take-out and watched taped episodes of the Daily Show. It felt like heaven, somehow, amidst the clutter and the disarray – it felt so good to be under one roof. And so for the last few days we’ve been trying to settle in – and so far, it’s been really easy and smooth. We rearranged some furniture and it was a lot easier than I thought it would be. It’ll take some time, but we’re on our way. I can finally start cooking in earnest again (hard to do with lots of travel, packing, guests, etc.) and I can’t wait. So this here little dish is from a few weeks back, when I knew I was going to be too busy to cook and develop new recipes, I tucked it away for a day like today. It was inspired by one of our neighborhood restaurants – and the dish I had there has lingered on my mind for quite some time.

Continue reading pasta with brown butter, kabocha and sage.

Thursday, October 28, 2010

butternut squash lasagna

butternut squash lasagna

I woke up the other night having dreamt of butternut squash lasagna. I often dream about what I’m cooking in real life, and sometimes have dreams about what I might want to be cooking when I wake up. Even while I sleep, my world often revolves around food. Some might find it odd, others – boring, but if nothing else, this dreaming peculiarity led me to gem of a recipe and for that I am forever grateful to that odd head of mine that not only conjures up food ideas, but also offers solutions to real-life pickles I face in the kitchen.

lasagna mise

In my dream, I was sitting at my dinner table, thinking about what to make for supper. The previous night (the awake, real-life part), I had decided upon a braised chicken with Moroccan spices and dates for our Sunday supper, but at the last minute, changed my mind and promised Andrew his favorite soup, scrapping the planned-on lentil soup. That, of course, threw a wrench in the works because no one wants to eat chicken soup followed by a chicken main course. I thought that something vegetarian might be a good, sensible idea, but I couldn’t make up my mind on what that something would be. With my supper plans unresolved, I went to bed with next evening’s meal on my mind.

butternut squash lasagna butternut squash lasagna

In my dream, I was making a list of possible main courses for dinner. I normally make lots of lists and they are strewn about all over the apartment. So it makes perfect sense that I’d be doing the same in my dream, but still, that consistency in my dream struck me as pretty funny.

As I was jotting down possible options, I thought perhaps a vegetable, spinach butternut squash (eureka!) lasagna would be perfect: the autumn flavors of cooked squash, layered with béchamel, and fresh mozarella and Parmesan, sounded perfect.

In general, I prefer my lasagna sans meat, using vegetables instead to create layers of flavor. While lasagna Bolognese sounds heavenly in theory, immediately upon eating a piece, I am compelled to take a nap. For the rest of the night. Even though I adore pasta Bolognese, and could eat it by bowlfuls regularly, the lasagna Bolognese doesn’t quite do it for me. Apparently, I’m not the only one.

butternut squash lasagna butternut squash lasagna

So how did this idea, conceived in the wee hours, come out? Let’s just say that I pray for all my dreams to have such delicious results. The lasagna turned out to be even better than I originally expected. It was delicate, autumnal and felt light as a feather. The combination of the melted burrata and Parmesan gave the butternut squash that unmistakable taste of October – the kind that is accompanied by mulled cider or fabulous red wine. Sage and pistachios, finely chopped and mixed with the squash, added a nice earthy dimension and some needed texture.

butternut squash lasagna

And best of all, no one at the table complained about the absence of meat. Everyone ate their portion and then immediately demanded seconds. A tiny piece was left over at the end of the night, lonely and abandoned in its baking dish. It became part of Andrew’s lunch the next day. Had I known the lasagna was going to be such a hit, I would’ve doubled the ingredients. Unfortunately, my dream never told me to do that. Tant pis. Clearly, there’s some room for improvement with the logistical portion of the dreams, but at least it gets the meals right.

butternut squash lasagna

Continue reading butternut squash lasagna.

Tuesday, September 7, 2010

noodle kugel

noodle kugel

A few weeks ago a reader emailed me and asked me for a recipe for noodle kugel. A delicious mix of egg noodles, cottage cheese, sour cream, cream cheese, eggs, and other awesome stuff, noodle kugel is a traditional Jewish dish particularly popular around the holiday time. Popular, but here’s the kicker – noodle kugel is yet another traditional dish I grew up without. I think this is unacceptable, considering I have some pretty deep shtetl roots to show off. Mom, I’m looking at you – kasha varnishkes, and now this! What else are you hiding from me? This guilt thing, well it can work in reverse too.


Despite being so deprived in my childhood, I’ve made various versions of noodle kugel before, mostly because friends would ask for it, but, frankly speaking, it always left me wanting more. I was the Goldilocks of noodle kugel. It was either too sweet, or not sweet enough, or too goopy, or too noodly. I was looking for the perfect noodle to custard ratio, and I couldn’t find it. It was never just-right. And though it’s in my nature to challenge notions when I hear the I-don’t-like-such-and-such, for some reason, in this particular instance, I just accepted what I thought was a fact about noodle kugel – it was just one of those things that was never going to excite me. In other words – I gave up!


But that email above, gave me pause. Maybe it wasn’t the noodle kugel giving me problems. Maybe it was the fact that I failed to think properly about the recipe. What would make it good? What would make it so good, in fact, that I would want to eat it all the time? This weekend, determined to make it work for me, I got in the kitchen and played around with enough proportions and combinations, that by the time Andrew was up and ready to have breakfast, I had the winning recipe, cooling on the table. Andrew, an experienced noodle kugel eater, pronounced it a success, and I’m hoping he wasn’t just being nice because he ate a pretty large piece. I ate two whole plates, which hardly constitutes a “proper” breakfast, but I felt that given my 7 o’clock waking time and making a few batches, I felt I was owed a “treat”. Owed by whom – I’m not so sure, but owed nonetheless.

noodle kugel

I look back on this year (and by year I mean the Jewish calendar year) and I have to say that the second half of it has been particularly, ridiculously good to me. It’s been pretty much the bees’ knees kind of a year, all in all. With a year like this, I can’t wait for what the new one will bring. On the almost-eve I enter the New Year with a delicious, new recipe I perfected, a new tradition, and some second helpings of noodle kugel. If this is what the year is foreshadowing for me, I can’t wait. Shana Tova.

noodle kugel

Continue reading noodle kugel.