Feeds:
Posts
Comments

Posts Tagged ‘smoked paprika’

You know it’s winter in our home when the chief cook (me) turns to all forms of comfort food. We have hearty soups and stews and when we have pasta it’s often with vegetables that are plentiful in the grocery store.  I’m talking root vegetables, onions, carrots, pumpkin and beans.  And usually these vegetables leave a smaller carbon footprint!

Nigella Lawson's Pappardelle with Butternut Squash and Blue Cheese

Nigella Lawson’s Pappardelle with Butternut Squash and Blue Cheese

INGREDIENTS:

1 large butternut squash (2 3/4lb – 3 1/4lb or 1 3/4 lb of ready-cubed  (6 cups)

1 large onion finely chopped

2 TBS olive oil

3/4 tsp. smoked paprika

1 TBS unsalted butter

3 TBS Marsala

1/2 cup water

2/3 cup pine nuts

1 lb of pappardelle or rigatoni

6 fresh sage leaves

5 oz of soft blue cheese

DIRECTIONS:

Cut the butternut squash into 1″ cubes.  Cook onion in olive oil in a large, heavy saucepan that can accomodate the pasta later – I would use my braising pan.  When the onion turns golden, add the paprika.

Stir butter and squash into the onion mixture.  Add Marsala and water.  Bring to a simmer, then cover and reduce heat.  Simmer about 10 minutes or until the squash is tender but holds its shape.

Meanwhile, bring a large pot of water to boiling, add a hefty pinch of salt.  Cook according to package directions.  Toast the pine nuts in a hot dry frying pan on the stove top until dark gold.  Pour them into a bowl or onto a plate to cool. 

Lightly season season squash mixture to taste with salt ( the blue cheese will add additonal saltiness).  Remove from heat.

Finely chop the sage; Sprinkle over the squash, reserving some for serving.

Reserve 1/4 to 1/2 cup of pasta cooking water; drain pasta and add to the squash mixture.  Gently stir to combine.  If sauce is too dry or mixture won’t come together, add some of the reserved pasta water;  the starch encourages the sauce to emulsify and cling to the pasta.  Stir in most of the pine nut and the  blue cheese.  Transfer to a large bowl.  Sprinkle  with the remaining sage, pine nuts and cheese.

Recipe from  Kitchen by Nigella Lawson,  featured Better Homes And Gardens, October 2010

Read Full Post »

Today was exactly the kind of day, this hearty soup would be an excellent choice.  Yesterday it was 61 degrees in New York City and this morning it was gray and foggy.  By noon the sun was full out  shining brightly and the temperature zoomed up to the mid-60’s BUT by the time I walked home around 6pm, the temperature was dipping into the 40’s  – And that’s why you’ll want to make this Fish Chowder!

Speedy and Smokey Fish Chowder

Speedy and Smokey Fish Chowder

This is one of those recipes that calls for you to use your own judgement as to how much of each item to use.  We start with just a bit less than a pound of fish and then you’re on your own but don’t worry, I think the familiarity of the ingredients will dictate the amount to use.  It’s a matter of personal preference and taste.

Dice some bacon if you’re a meat eater, or melt some butter if you are not (or both if you are reckless), and sauté some onions, carrots and diced potatoes in the fat and meat until the onions have gone translucent. Hit the mixture with some salt and pepper and a flash of smoked paprika if you have it. Some of the ears of tiny chowder-corn that are in some farmers’ markets would be a fine addition, so too would be a cup of frozen corn.

Do you have any fish stock? No? White wine? Surely you have water. Add enough that the potatoes are almost swimming, then a bay leaf, and reduce the heat to a simmer. Allow the chowder to bubble along until the liquid has reduced by a third and the potatoes are tender. Add a splash or two of milk or cream and allow it to heat and thicken slightly.

Now cut the fillets into chunks and stir them in gently. Five minutes later: chowder. Serve with crusty bread.

I found this recipe in the NY Times Cooking Newsletter

Read Full Post »