Dinner in a Flash: Perfect Pasta Edition

This is an old recipe. I stole it from Sara Moulton years ago, when she was the host of Cooking Live. Its so easy I never even wrote it down ... and you won't need to either.

Bro's garden is beginning to bear fruit - or, rather, vegetables - and I am more than happy to pilfer my share. This weekend's haul included some of his glorious broccoli. Tender, sweet and freshly picked, its the highlight of this quick and easy meal.

Written amounts are flexible here, as we're mainly talking about a technique more than a recipe. The veggies are variable too. I've made this recipe dozens of times in dozens of ways. You can use almost any veg you like: cauliflower, zucchini, asparagus and carrots work well; and any combination of the above would be outstanding. If you've got some left over chicken, chickpeas, or some cooked white beans, feel free to throw them in at the end as well. Its all good and its all delicious, I promise.

Linguine with Caramelized Broccoli:

• some extra virgin olive oil
• 1 large head of broccoli, stems removed, florets trimmed into small pieces
• 2 or 3 large cloves of garlic, peeled and minced (or more to taste)
• some Kosher salt and freshly ground black pepper
• some crushed red pepper flakes, to taste
• 2 to 3 cups of low-sodium chicken or vegetable broth*
• grating of fresh nutmeg
  
• 1/2 pound of hot, cooked, whole wheat linguine
  
• some freshly grated Parmesan cheese
• some chopped fresh parsley for garnish

Cook the past according to package directions - while the water is coming to the boil, you can throw together this lovely sauce.

Heat some olive oil in a large stainless steel skillet, enough to coat the bottom, over high heat until it shimmers. Add the broccoli and season with a bit of salt and pepper. Cover the skillet and allow the broccoli to cook, undisturbed, for 3 to 4 minutes, or until crisp, well-browned and caramelized. Remove the cover, stir, reduce heat to medium high and add a bit of crushed red pepper flakes, to taste. Continue cooking for an additional 1 to 2 minutes, stirring as needed, until the broccoli is just tender. Add the garlic and stir to combine. Reduce the heat to low and add the chicken or vegetable stock, stirring well to scrape up any brown bits from the bottom of the pan. Grate in some fresh nutmeg and allow the sauce to simmer over low heat for 1 minute.

Meanwhile, drain the cooked pasta, then add it to the skillet, along with a bit of grated Parmesan cheese, and toss to coat. Serve at once with additional Parmesan cheese and a bit of chopped parsley for garnish. Enjoy!

As written, this recipe will serve 3 or 4 depending on portion size.

*The amount of broth used is really up to you. This is a very thin sauce as it is and I like to serve it in a large bowl with both a fork and a soup spoon. I never measure the broth, I just keep adding it until it looks good. 2 to 3 cups for 1/2 pound of pasta should do it. Use your judgment and all will be well.

And let's have a word about that high heat crisping, shall we? Fear not and forge ahead, dear readers. With the heat that high and the oil sizzling, you're going to worry that you're burning the hell out of your veggies ... and ... you are! You must! Its all part of the plan. Take a look above and you'll see the kind of dark, very very dark, char that is our aim. You'll have to trust me on this, or, more specifically, trust Sara Moulton. The broccoli will not taste burnt, nor will the finished sauce. Caramelizing the tender green florets brings out a wonderful, nutty flavor that pairs perfectly with the hint of garlic and whisper of cheese. In a word, its spectacular!

This is a quick, versatile, inexpensive and healthy meatless meal that comes together in about 10 minutes flat.

So, what are you waiting for? ... Get cookin'!

Wurst Fest '09

Papa Diva is the best, so, naturally, I treated him to the worst ... er, I mean wurst! There was a belated Father's Day cookout, chez Mama and Papa Diva, this weekend and a selection of German meats were the stars of the show.

The succulent sausages were procured at Noack's in Meriden, Connecticut and they were spectacular. If you're anywhere near that part of the state, I highly recommend a trip to Noack's. Their products are as fresh and delicious as can be and, trust me, once you're inside you're going to want to by *everything* ... which we very nearly did.

We walked away with an obscene amount of meat: knockwurst, bratwurst, frankfurters and "half and halfs", a special kind of weisswurst made with finely ground veal and pork. Each sausage was more delicious than the next. Noack's products are handmade, home-smoked and nitrate-free. This is an old-school German butcher shop that specializes in a wide, wide variety of quality meats ... and the shop itself is charming to boot.

Pictured above left is their amazing "half and half" and two of their stellar knockwursts. Prior to grilling, I like to give the sausage a quick simmer in a spicy bath of beer. Here's how to do it:

Beer Bath:

• 2 bottles of beer, either lager or brown beer*
• 1 small to medium onion, peeled and sliced
• 2 tsp. pickling spices (I use McCormick's)
• 1 tsp. of mustard seeds
  

Pour the beer into a large sauce pan, add the onion, pickling spices and mustard seeds. Cover and bring to a boil over high heat, but do not let the mixture boil over. Once it boils, add the sausages, reduce heat to low, cover and simmer for 10 minutes.

After 10 minutes, remove the sausages and cook them on the grill over high heat until thoroughly cooked, and well browned. Serve immediately with a selection of German mustards and enjoy!

A brief word about the beer ... on Saturday I used two bottles of Rolling Rock, because that's what was in Papa Diva's fridge. Here at home, I've used Brooklyn Brown Ale with equally great success. I'm not sure that the style of the beer matters, but the taste most certainly does. Use something you'd want to drink, something delicious, and the results will surely satisfy.


I ask you, is that sausage not a thing of beauty? The quick beer braise lends a bit of flavor and helps to ensure that the meats will be thoroughly cooked and ridiculously juicy. We like to round out the meal with some cooked red cabbage, baked beans, some really nice rye bread and, for purists, some quality sauerkraut. I'm not a purist, so I opted for the red cabbage and some steamed fresh broccoli from bro's garden. It was magnificent!

The cabbage and the kraut came from Noack's as well. Even if you're not in CT, you can sample Noack's delights ... they ship anywhere in the US. Hit up that link to place an order or find directions to their market.

For those in NYC, you can obtain some spectacular sausages of your own from any one of these fine purveyors: Schaller & Weber on Second Avenue @ 86th Street, Koglin German Hams in Grand Central Terminal Market @ Grand Central Station, and Marlow and Daughters Butcher Shop @ 95 Broadway in Williamsburg, Brooklyn.

I've given you the know-how and the sources ... now go on and have a Wurst Fest of your own. You can thank me later.

Bon appetit!

Thirsty Thursdays: Passion Edition

Couldn't we all use a little more passion in our lives? A little more spice?

Lucky for you I'm prepared to offer both ...

Habanero Passion Margarita:

• 4 shots of good quality tequila (for this, I like Herradura)
  
• 4 shots of passion fruit juice (I like Ceres brand)
• juice of 1 whole lime
  
• 8 to 10 drops of Tabasco Brand Habanero Sauce

• a slice of lime or small pepper for garnish
  

Fill a martini shaker with ice and over it pour the tequila, passion fruit juice and lime juice. Gently shake 8 to 10 drops of habanero sauce into the mix (or as much as you can stand) close and shake well until the shaker frosts. Strain into two ice filled tumblers or rocks glasses and garnish with a slice of lime or a small, decorative pepper. Serve and enjoy, repeat as necessary!

As written this recipe will yield 2 amazing cocktails. The passion fruit and tequila are a match made in heaven and the habanero kick is present, but not overwhelming. By all means go easy on the hot sauce if you're shy but, trust me, its a necessary addition. It will awaken your palate ... and make you hunger for the next sip.

If you use the Ceres brand the drink will not be sweet, there's no sugar added. The finish on this little beauty is intoxicating ... not in the boozy sense, but in the enchanting sense. It tastes like a real margarita with the volume turned UP.

This is a drink that's meant to be shared. Its a sexy, spicy, smack-your-lips-and-call-me-Divalicous concoction that's sure to light your fire. Over the top? Perhaps, but mix yourself up one of these and don't say I didn't warn you.

Bottoms up!

Indulgence ...

So, this infernal construction is proceeding at a snail's pace. We're two weeks into the sidewalk replacement hell and not a lick of concrete has been poured. The noise is a nightmare, the dust is endless and, worse than that, the crew has set up shop right outside my office window. They eat there, they change there, they listen to crazy music there. Is there no end to my suffering?

Clearly I need an infusion of chocolate ... stat! And not just any chocolate either - a funky, fun, new chocolate that I've just discovered. Its dark, rich, and slightly crisp; a deliciously decadent, grown-up version of a crunch bar - and its my new favorite indulgence.

The sweetriot unBAR is all-natural, gluten-free, dairy-free and made from responsibly sourced fair-trade cacao. The bar itself contains a host of yummy, delicious cacao nibs that add wonderful texture, crunch and flavor - and the chocolate itself is magnificent. It comes in two "strengths" - 70% dark chocolate or 65% dark chocolate ... and, oddly enough, I prefer the 65%. I tasted both and find the 65 less sweet.

Were you to possess the kind of self-control necessary to eat only one square ... the calorie count is fairly low: 48 calories per square. You can do the rest of the math, but this much I'll tell you - one square is perfectly satisfying and two are enough. The bar is so rich, you simply do not need to eat the whole thing to enjoy it.

I came across the unBAR while shopping in Zabar's one day and happily for me, they were giving free samples. Trust me, it was love at first bite! In addition to the bars, sweetriot also offers both raw and chocolate covered cacao beans for your snacking pleasure. I can't wait to try them, cacao nibs are one of my most favorite things. Let the antioxidant-rich snacking begin!

As for price, well, the bars aren't cheap - $2.79 per bar, though keep in mind that's a Zabar's price. That said, the indulgence is well worth the splurge. This is a quality product and I'm happy to pay for responsibly sourced ingredients. The company is committed to fair-trade, uses recycled materials for packaging and is dedicated to making the world a better place. Take a spin around their site and you'll see what I mean.

Be sure to tune in for Thirsty Thursdays tomorrow ... heaven knows I'll be needing a drink! Till then, don't mind me ... I'll be over here in the corner, wearing my earplugs and crunching on an unBAR.

Bon appetite!

Happy Friday!

Just a quick update as I need to bail again. The jackhammers are right outside my window today and the noise is deafening. Let's hope this is the last of the direct hits so that I can get back to writing and cooking next week!

Meanwhile, thanks so much for sticking with me ... I promise a return to deliciousness come Monday. Have a beautiful weekend!

Quick and Dirty

An update from construction central ... there was brunch on Sunday, we already had it. Mama and Papa Diva were in town and we dined on this blueberry focaccia and this ...

... outstanding veggie quiche, among other things. My quiche, as always, was spectacular ... the blueberry focaccia? Not so much. I followed the recipe exactly, save for replacing some of the white flour with whole wheat, and the finished bread was very dry. Tasty to be sure, but the texture was all wrong. I plan on reworking the recipe and improving it over the next few weeks and will post my finished rendition once its perfected.

For now, let's talk quiche! Right off the bat I'm going to admit that I used a frozen pie crust. The horror, the horror! Can I make crust? Yes. Do I? Never. I just don't see the point. I've found a brand I like and, let's be honest, making crust is a pain in the ass. So much quicker to simply reach into the freezer and get on with it. That's how I roll.

Also, in the interest of full disclosure, I don't really use a recipe or measure anything when I make quiche. I will do my best to offer specific amounts for you here, but feel free to play around it. In this incarnation, I used a mix of orange bell peppers, asparagus, onions and chives. Use any veggies you prefer. Onions are a must, mushrooms would be most welcome, and you can never go wrong with any kind of cheese. Mix and match to your heart's content!

Basic Veggie Quiche:

• one frozen, deep-dish pie crust
• 1/2 of a small to medium onion, minced
• 1 small orange, yellow or red bell pepper, seeded and diced
• 8 large asparagus stalks, stems peeled, cut into small rounds
• 2 tsp. olive oil
• salt and pepper
• 4 large eggs, beaten
• 1 1/2 cups whole milk*
• salt and pepper
• grated fresh nutmeg
• paprika
  
• 1 tbsp. (or more) chopped fresh chives
• some grated Gruyere, Cheddar or Swiss cheese

Pre-heat your oven to 375 degrees F.

Once the oven has heated, bake your crust blind (using pie weights or similar) for approximately 6 to 7 minutes, until it just firms up and becomes opaque. Remove from oven and reserve.

Heat 2 tsp. of olive oil in a large, non-stick skillet until it shimmers. Add the onions, peppers, asparagus, a bit of salt and pepper and saute until just beginning to brown and the veggies are crisp-tender. Remove from heat and pour the veggies into the bottom of the pie crust, smoothing out to form an even layer. Top the veggies with some grated Gruyere, Cheddar or Swiss as desired. Place the filled pie crust on a large baking sheet and reserve.

Heat 1 1/4 cups of milk in a small sauce pan over medium-high to high heat. Scald the milk, but do not boil. Watch it carefully. You want it to be hot, not burnt, so as to hasten the cooking process. Remove from heat and cool slightly.

As the milk cools, whisk 4 large eggs in large mixing bowl and to the beaten eggs add a pinch of salt, a generous grating of fresh black pepper, a pinch of paprika and a generous grating of fresh nutmeg. Whisk to combine. Temper the egg mixture by adding a bit of the scalded milk, while whisking. Continue to whisk while slowly adding the milk until the mixture is light and frothy. Add the chopped chives, stir to combine and pour into the pie crust.

Carefully transfer the quiche, baking sheet and all, to the oven. Bake in the middle of a pre-heated 375 degree oven for 30 to 40 minutes ... depending on the speed of your oven. The quiche is done when lightly browned and the middle has just set and is just firm to the touch. Do not over bake. Remove from oven and allow to cool for 5 or 10 minutes before cutting.

Serve and enjoy! As written, this recipe will serve 6.

*About that milk ... if I'm being super fancy, I'll opt for the whole milk. If I'm feeling fat-phobic, I will use skim or reduced fat. Both work, though undoubtedly, the whole milk yields a richer, creamier version. Do as you see fit. In either case, I often will not use the full 1 1/2 cups. I just use my eye and stop adding the milk when I think the custard looks right. I have no way to tell you what "right" is, you just have to know. The custard needs at least a full cup of milk, and a bit more. If this is your first time making a quiche, opt for the full 1 1/2 cups and see how you like the results. You can always scale it back the next time if you find you'd prefer an "eggy-er" version.

Making quiche is fun! Its a quick, easy and versatile meal. Add whatever combination of veggies, meats and cheese you like, spice them up to your heart's content and bake away. Add a big, fresh salad and call it dinner. I do ... often.

So, what's in your quiche? Hungry Diva wants to know.

Bon appetit!

Warning, Hard Hat Area ...

No, my blog is not under construction ... but the sidewalk in front of my building is. Jackhammers are involved and its not pretty. Its also noisy as hell. I can't even think straight, much less think creatively enough to write. Not even a little bit. As a result, I'm bailing, abandoning ship, in other words getting the hell out of here for the day - or days. Hopefully it won't last longer than the week and I'll have time to write a few posts in the evening. We'll see.

So, happy Monday ... I guess. Have a beautiful, quiet day!