Monthly Archives: January 2014

Pasta with Alfredo Sauce

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Pasta with Alfredo Sauce.  I think it is seriously one of life’s most delicious dishes.

I have a memory of eating an absolutely perfect dish of Fettuccini Alfredo at a very cute, very old authentic Italian restaurant in San Francisco many years ago.  I think it was one of the first weekend trips that Tony and I ever took together.  For the life of me, I can’t remember the name of the restaurant, but it was near Lombard Street.  It was a tiny little place…dark and candlelit inside, with wine racks built in to the walls.  I have a vague recollection of the menu being written entirely in Italian and the waiter translating every dish for us.  Could that be? At any rate, I’ve ordered Fettuccini Alfredo and made Alfredo sauce at home (with just about every kind of pasta) many, many times over the years and I’m always reminded of that lovely little Italian restaurant.

So I’ve convinced you how delicious it is, but did I mention easy too?  Really easy.  Three basic ingredients –  cream, butter and Parmesan cheese.  That’s about it.  Okay, some recipes call for a pinch of nutmeg, some add garlic, some a little lemon zest.  And its a great way to use leftovers – you can toss just about anything into the sauce – cooked chicken, shrimp, ham and all kinds of veggies – asparagus, peas, broccoli, artichoke hearts.  It’s so easy that I’m not sure why they ever even invented those frozen microwaveable versions or (even worse) the kind that comes in a box with a sauce you make from a packet…blech!

My most recent favorite Alfredo sauce recipe is from (you guessed it) the Smitten Kitchen Cookbook.  Just the other night I made it with penne and added some frozen grilled asparagus spears from Trader Joe’s.

Convinced?  I think you should try it.  Really.  You won’t ever use the frozen or boxed stuff again.

 Pasta with Alfredo Sauce

adapted slightly from the Smitten Kitchen Cookbook – makes 2-3 servings

INGREDIENTS

8 ounces your favorite pasta

1 cup heavy cream

4 ounces (half of a stick) unsalted butter

1 tablespoon fresh lemon zest

pinch of nutmeg

salt and freshly ground black pepper

1 cup finely grated Parmesan cheese

1 tablespoon chopped fresh flat-leaf parsley

Optional – 1 cup cooked chicken or shrimp or ham and/or fresh or frozen vegetables, chopped

DIRECTIONS

Bring a large pot of water to the boil.  Add the pasta, and cook according to package instructions. If using fresh vegetables, toss them in with the pasta for the last minute or two too cook.  If using frozen vegetables, they’ll only need 30 seconds or so.  Reserve about 1/2 cup pasta cooking water, and set aside.

Drain the pasta and vegetables (if using) together.

Dry out the pasta pot, and pour in the heavy cream.  Bring the cream to a simmer, and cook until slightly reduced, about 4 minutes, stirring frequently.  Add the butter, and stir until it has melted. Generously season the sauce with freshly ground black pepper; add a pinch of salt, the lemon zest and nutmeg.  Add 3/4 cup of the Parmesan and stir until you have a smooth sauce.  Toss in the drained pasta and vegetables.  If using cooked chicken or ham or whatever, toss that in.  Cook the pasta in sauce for about 2 minutes, until the sauce has slightly thickened.

At this point, SK says to add the reserved pasta water by the spoonful if needed to loosen the sauce…I’ve never actually done this.

Divide the pasta among bowls.  Garnish with remaining Parmesan and chopped parsley.


Gingerbread Spice Dutch Baby

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Easy. Delicious. And, really, how cool looking is it – all puffy in that cast iron skillet?

I had never even heard of a “Dutch Baby” until I bought my copy of the Smitten Kitchen cookbook last fall.  But when I saw her gorgeous photo and read the description and ingredients for Gingerbread Spice Dutch Baby, I knew I had to try it.  Kind of sounded like a cross between a popover, and the Swedish pancakes my mom used to make when we were kids, but with gingerbread spices thrown in.  My kind of breakfast!

So one chilly Sunday morning I made one.  So easy.  I mean, really, SO easy (like, seriously, you mix the ingredients in a blender and then bake it for 15 minutes in the oven). And delicious.  It’s amazingly light and hearty at the same time.  And it makes your kitchen smell really good.  A perfect weekend morning breakfast treat…I’ve made them dozens of times since.

Gingerbread Spice Dutch Baby

INGREDIENTS

2 large eggs

1 tablespoon packed brown sugar

1 teaspoon light molasses

1/3 cup all-purpose flour

1/4 teaspoon ground cinnamon

1/8 teaspoon ground ginger

1/8 teaspoon ground cloves

1/8 teaspoon ground nutmeg

1/8 teaspoon kosher salt

1/3 cup whole milk

2 tablespoons unsalted butter

Powdered sugar, for dusting

Pure maple syrup, for drizzling

DIRECTIONS

Preheat the oven to 400°F. Place the eggs in a blender and blend for 1 to 2 minutes, until smooth and pale in color. Add the brown sugar, molasses, flour, cinnamon, ginger, cloves, nutmeg, salt, and milk and blend until smooth.

Melt the butter in a 9-inch ovenproof skillet over high heat, swirling it up the sides to evenly coat the pan. Pour the batter into the skillet and immediately transfer to the oven. Bake for 15 to 20 minutes, until the pancake is puffed up.

Remove from the oven, dust with powdered sugar, and drizzle with maple syrup. Serve immediately.

Caprese Salad with Heirloom Tomatoes, Fresh Mozzarella, Basil-Mint Pesto & Balsamic Reduction

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About a month or so ago, Tony and I went to an Adventures by the Book event.  Adventures by the Book is a really cool concept – the owner, Susan McBeth, says she “offers worldwide opportunities for readers to connect with authors on an intimate basis through unique, interesting and adventurous travels and events.” I’ve been to several of them and they are always so fun and it’s such a clever idea.  I’ve been to a Ladies Literary Tea at the Westgate Hotel where I heard author Luisa Weiss talk about her memoir/cookbook/food blog.  I’ve been to the San Diego Air & Space Museum where we joined author Jennifer Niven (Velva Jean Learns to Fly) for a behind-the-scenes docent tour of the museum (very cool!) and have made pie with Beth Howard, author of Making Piece and blog The World Needs More Pie.

This particular “Adventure” was held at the iconic Croce’s Restaurant in downtown San Diego.  Ingrid Croce entertained and endeared us with stories from I Got a Name: the Jim Croce Story, about her life with her late-husband, renowned musician Jim Croce and how the dream of Croce’s came to be after Jim was tragically killed in a plane crash.  Ingrid signed copies of I Got a Name for all of us and also gave us copies of her cookbook Photographs and Memories: Recipes from Croce’s Restaurant & Jazz Bar.

Jimmy Rock (Ingrid's husband), Ingrid Croce, me, Tony

Jimmy Rock (Ingrid’s husband), Ingrid, me, Tony

Of course, I thumbed through the cookbook on the way home and I came across the Caprese Salad with Heirloom Tomatoes, Buffalo Mozzarella, Basil-Mint Pesto & Balsamic Reduction, which I immediately decided I’d make for a dinner party we were having the following weekend.

Well, the caprese was a hit.  It’s gorgeous and it’s delicious. Everyone loved it. I bought beautiful heirloom tomatoes at our local farmer’s market.  I made both the pesto and the balsamic reduction the day before.  I really like the addition of the mint in the pesto.  This is a keeper.  Thanks Ingrid.

Oh, and if you haven’t heard, Croce’s is closing their current location in the Gaslamp Quarter, with plans to open Croce’s Park West in the Banker’s Hill area of San Diego in mid-January 2014.  Sad to see them leave that space (they’ve been there nearly 30 years and were one of the very first restaurants in the Gaslamp and led the way for the multitude of eateries there now), but excited to check out the new digs!

Caprese Salad with Heirloom Tomatoes, Fresh Mozzarella, Basil-Mint Pesto & Balsamic Reduction

(Serves 4 to 6 – I made 9 “towers” for 6 of us)

INGREDIENTS

Balsamic Reduction

1/2 cup balsamic vinegar

2 tablespoons granulated sugar

Basil-Mint Pesto (makes 1 cup)

1/2 pound fresh basil

2 tablespoons fresh mint

2 tablespoons garlic, minced

2 tablespoons pine nuts, toasted

3 tablespoons freshly grated parmesan cheese

juice of 1 lemon (2-3 tablespoons)

1/4 cup extra virgin olive oil

salt & pepper to tasted

Salad Components

3 large heirloom tomatoes (assorted colors), cut into 1/4-inch thick round slices

1 pound fresh mozzarella, sliced

4 to 6 rosemary sprigs, optional (I actually skipped this and just used little bamboo appetizer skewers)

1/4 cup extra virgin olive oil

4 to 6 fresh basil sprigs

4 to 6 fresh mint sprigs

DIRECTIONS

Balsamic Reduction

Combine the vinegar and sugar in a small saucepan and bring to a boil.  Reduce by one half, or until the liquid just starts to chicken.  Remove from heat and let cool.  Will keep refrigerated, up to one month.

Pesto

In a food processor, purée the basil, mint, garlic, pine nuts, cheese and lemon juice until the mixture has a paste-like consistency.  With the processor running, add the oil in a slow, steady stream to emulsify.  Season with salt and pepper.  Will keep refrigerated, up to one week, or frozen for up to three months.

Presentation

On each salad plate, build a tower of alternating tomato slices, mozzarella slices and pesto.  Repeat three times, topping with a slice of tomato.  (I actually made smaller “towers” and served them all on one big serving plate.) Clean the bottom portion of the rosemary sprigs (if using) so that you can skewer the tomato towers with the sprigs. Drizzle the balsamic reduction and olive oil over the towers and around the plate, and garnish with basil and mint sprigs.  Finish with sea salt and freshly ground pepper.