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Showing posts from July, 2020

Brown Butter Tortelloni with Spinach

I take after my late grandma in many ways, but the one attribute that I encounter daily that reminds me of her is our shared love of butter. In the same way people are teased, "Do you want some coffee with that cream?" we were teased about butter. A muffin crumb deserved an extra spreading of butter. It can be no surprise, then, that I love brown butter pasta dishes. I adore pumpkin ravioli with fried sage, parmesan and brown butter in the fall, but I wanted something fresh and light for summertime. Add green baby spinach and lift the whole thing with the sweet bright acidity of lemon, and you have a pasta dish perfect for a summer's eve. Ingredients: 5 ounces baby spinach 1 12 ounce package cheese tortelloni 1 large garlic clove, minced 1 ounce Parmesean cheese, grated Zest of a lemon 3 tablespoons butter salt and pepper Method: Bring a heavily salted pot of water to the boil. Cook tortellini according to package instructions; drain and reserve 1/2 cup

Cherry clafoutis

Clafoutis is a kind of delightful eggy cake made with a thick, crepe-like batter. The word derives from the French verb "clafir" which means "to fill." Since this batter fills every crevice between the red, sweet cherries, I would say it lives up to its etymology. I like the flavor of almond and cherries together, which is why I add a touch of almond extract to this breakfast cake. A splash of rum adds a lovely edge to the finish of this morning dessert. Serve this with a cup of coffee and you are in business. I found that Netflix has "Twin Peaks" on offer, and I have been watching it for the first time. Agent Cooper adores cherry pie and black coffee, and so I was inspired. He also advises Sheriff Truman "Every day, once a day, give yourself a present. Don't plan it. Don't wait for it. Just let it happen. It could be a new shirt at the men's store, a catnap in your office chair, or two cups of good, hot black coffee.” Thus, desser

Pulled Pork Gyro

I love pulled pork; when I make it, I make a ton of it and freeze it. Most of the time, I make BBQ pulled pork sandwiches and vinegary coleslaw with my pulled pork. If I am feeling adventurous, I might turn it into a BBQ pulled pork pizza. Today, however, I felt particularly daring. Do you have a spice in your pantry that you never use? I have many, and I am aiming to remedy that situation. My plan today was to use Ras al hanout, a Moroccan spice blend that has no particular recipe but may include the following:  cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and dry turmeric. I thought it would be perfect to use with my pulled pork in gyro. Add a simple garlicky white sauce and crunchy, vinegary salad, and we are in business. Enjoy! Ingredients: 1 heart of romaine, chopped 2 pitas 1 tablespoon Ras el hanout 1/4 cup sour cream 1 large garlic, minced 1 plum tomato, diced

Rhubarb Apple Crisp

Apple crisp is my very favorite dessert but it needs to be changed up for the summer. My parents' rhubarb patch is overflowing, and so I was inspired to make Rhubarb Apple Crisp. Topped with vanilla ice cream, it's the perfect summer holiday treat! Granny Smith and Macintosh apples are both lovely and tart; I love that Macintosh apples turn into a mushy applesauce filling when baked but also how Granny Smiths keep their shape. To create a filling of equal parts applesauce and apple slices, I use equal parts Granny Smith and Macintosh.  The sourness of rhubarb ups the ante of flavor for my apple crisp. To lean in to the  difference , I opt  for almonds as my nut here in place of pecans or walnuts. The buttery, sweet dessert has both a crumbly, crisp top and an ooey, gooey bottom where it absorbs the moisture from the apples. There is no part of a rhubarb apple crisp that is not addictively delicious, and all of these delicious individual pieces come together to form