Pasta in Garlic-Almond Sauce

Gourmet, April 2009

This seemed like a perfect spring pasta dish. We had it on the first evening warm enough to eat dinner on our balcony, and the basil and mint were so good-- the mint didn't make it taste terribly minty, just made it seem very green and fresh.

3/4 C whole blanched almonds (4 oz.)

3 garlic cloves, smashed

3/4 C water

1 lb. cavatappi or other small tubular pasta

2 T extra-virgin olive oil

3 T unsalted butter

1 10-oz. package frozen peas

1/2 C grated parmesan

1 T lemon juice

1/2 C basil leaves, torn

1/3 C mint leaves, torn

1/3 C chopped roasted almonds (I used slivered that I had in a package)

Puree blanched almonds, garlic, and water with 1/4 t salt in a blender until smooth.

Cook pasta until almost al dente. Reserve 3 C pasta cooking water and drain pasta.

Meanwhile, heat oil and 1 T butter in a 12-in. heavy skillet (preferably straight-sided) over medium heat until foam subsides. Add almond puree and simmer, whisking occasionally, until thickened, about 3 minutes. Add 2 1/2 C reserved cooking water, 1/4 t salt, and 1/2 t pepper and simmer, whisking occasionally, until slightly thickened, 3 to 4 minutes. Whisk in remaining 2 T butter until melted. Add pasta and peas and cook, stirring occasionally, until pasta is al dente (sauce will be thin), 2 to 3 minutes. Add cheese and lemon juice and stir until combined well. Remove from heat and stir in half of basil and mint and salt and pepper to taste. Serve pasta in bowls topped with chopped almonds, remaining herbs, and additional cheese.

Spinach and Red-Pepper Calzones

Gourmet, April 2009

Gordie said these were the best calzones he'd ever had! I thought that was rather high praise, but they were good, and the filling was beautiful.

cornmeal

1 large onion, halved and sliced lengthwise

3 T olive oil

2 garlic cloves, finely chopped

5 oz. baby spinach

4 bottled roasted red peppers, rinsed, patted dry, and cut into 1-in. pieces (1 C)

12 black olives, pitted and coarsely chopped (about 3 T)

1 lb. store-bought pizza dough, thawed if frozen

1/2 lb. smoked mozzarella, cut into 16 pieces

Preheat oven to 500 with rack in lowest position. Sprinkle cornmeal on a large baking sheet.

Cook onion with 1/4 t salt in 2 T oil in a large heavy skillet over medium heat, stirring occasionally, until beginning to brown, 8 to 10 minutes. Add garlic and cook until fragrant, about 1 minute. Add spinach and cook, stirring frequently, until wilted, about 2 minutes. Stir in red peppers, olives, and pepper to taste. Remove from heat.

Roll out dough on a lightly floured surface into a 14-in. round, then cut into quarters. Roll out one quarter into an 8-in. square (keeping remaining pieces covered) and arrange with a corner nearest you. Put one fourth of the filling on lower half, leaving a 1-in. border, and top with 4 pieces of cheese. Fold dough over to enclose filling. Seal edges. Beginning in one corner, stretch sealed edge outward, pinching and rolling dough up over edge to resemble a rope, working your way around. Transfer to baking sheet. Make remaining 3 calzones in same manner. Cut 3 steam vents in top of each and brush with remaining 1 T oil.

Bake until golden-brown, 13 - 15 minutes. Cool 5 minutes before serving.

Thai Chicken and Coconut Soup with Noodles

Food & Wine Magazine's Quick From Scratch Chicken Cookbook

This is a delicious soup, we now make it most of the time now as a curry. We add potatoes, carrots, and pineapple chunks, omit the noodles, and serve it over rice sprinkled with peanuts-- so tasty!

1 1/2 T oil
1 small onion, chopped
4 cloves garlic, minced
1 1/2 t ground coriander
1/2 t ground ginger
1/4 t freshly ground pepper
1/8 t cayenne
1 quart low-sodium chicken broth
2 C canned unsweetened coconut milk
5 t soy sauce
1 3/4 t salt
2 3-in.-long strips lime zest (fine to skip)
1/2 lb. fettuccine
1 lb. boneless, skinless chicken breasts, cut into 1/4-in. slices
2 T lime juice
3 T chopped cilantro

In a large pot, heat oil over moderately low heat. Add onion and cook, stirring occasionally, until it is translucent, about 5 minutes. Add garlic, coriander, ginger, black pepper, and cayenne; cook, stirring, for about 30 seconds.

Add broth, coconut milk, soy sauce, salt, and lime zest. Bring to a simmer, stirring occasionally. Reduce the heat and siummer, partially covered, for 10 minutes.

Meanwhile, cook the fettuccine until just done, about 12 minutes. Drain.

Add chicken to the soup and simmer until just done, about 1 1/2 minutes. Remove the pot from the heat and stir in the fettuccine, lime juice, and cilantro. Serve soup in bowls with a fork and a spoon.