Archive for June, 2010

weeknight pastas

June 16, 2010

last night my mom came through town, so i had some crab pasta cooked in wine and finished with cream ready with some sourdough toast for her dinner. tonight, it’s pasta again; a plainish spaghetti sauce with ground lamb meat instead of beef. scott saw it last weekend at the grocery store and his eyes lit up like he had just digested two hits of ecstasy.

crab cream pasta

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12 oz. lump crab meat

1 cup white wine (i used albarino)

2 tablespoons butter

1/2 cup heavy cream

10 thin stalks asparagus, chopped

2-3 green onions, sliced very fine

coarse kosher salt

freshly ground pepper

on medium, heat the butter in a very large sauce pan. sautee the onions and asparagus, salting and peppering very generously, until the butter begins to brown. when butter browns, add in wine and crab and turn down heat to low until crab is heated through. add cream, tasting for seasoning.

toss with penne, farfalle, cappellini…really, any pasta besides macaroni or ravioli will work with this sauce.

lamb and tomato pasta sauce

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2-3 tablespoons olive oil

3-4 garlic cloves, chopped

1/2 large yellow onion, chopped

1/2 bell pepper, chopped

1/2 lb. ground lamb

8 oz. can peeled tomatoes

italian seasonings (i used two pinches of rosemary and thyme; i think basil would be nice with this)

coarse kosher salt

fresh ground pepper

sautee garlic, onion, and bell pepper in olive oil over medium heat. before veggies turn completely soft, add in lamb and brown. when lamb is browned, drain entire mixture, but not too forecefully. return to pan on low, add seasonings to taste, and add canned tomatoes with their sauce, tearing into bite-sized pieces. cook down to desired consitency and serve over your favorite pasta (i did capellini tonight).

summer school blondies

June 15, 2010

my lovely friend erin posted a discovery while rummaging through some old things of an easy blondie recipe. i made a double batch of the sweet treats with almond extract, butterscotch chips, double the salt, and vanilla buttercream icing.

Blondies

8 tablespoons butter, melted
1 cup brown sugar
1 egg
1 teaspoon vanilla or 1½ teaspoons almond extract
Pinch salt
1 cup all-purpose flour

Preheat oven to 350 degrees F. Butter an 8×8 pan.

Mix melted butter with brown sugar – beat until smooth. Beat in egg and then vanilla.

Add salt, stir in flour. Mix in any additions (see below for ideas).

Pour into prepared pan. Bake 20-25 minutes, or until set in the middle. Allow to cool on a wire rack before cutting them.

Suggested add-ins (one or a combination of):
1/2 to 1 cup chopped nuts, toasting them first for even better flavor
1/2 to 1 cup chocolate chips
1/2 teaspoon mint extract in addition to or in place of the vanilla
1/2 cup mashed bananas
1/4 cup bourbon, scotch or other whiskey; increase the flour by one tablespoon
2 tablespoons of espresso powder with the vanilla
1/2 cup dried fruit, especially dried cherries
Top with a vanilla butter cream or chocolate peanut butter cream frosting