Surprise: I'm Still Alive! And I Made Cheese Tortellini in an Alfredo Sauce!

Hello readers!

It's been a while since my last post, and big things have been happening. I moved out to Western Massachusetts, and very soon afterward I became the newest full-time gallery assistant at the Don Muller Gallery, in Northampton. Every day I get to support local and national artists, help people bring beautiful things into their lives, and have a lot of fun doing it. So while it's been a bit hard to find the time to blog, I've been busy with good things, and hopefully that counts for something!

With my new work schedule, I've become extra interested in satisfying dinners that I can throw together in just a few minutes. This Alfredo recipe, while not the healthiest thing on the planet, is a sauce that returns lots of creamy, hearty flavor for minimal time and effort. And after a long day, especially if you've barely stopped for lunch, tortellini really hits the spot. Seriously, I can't be the only person who at 8 AM thinks baby carrots, yogurt and a granola bar will be a good lunch. By 2 PM I'm usually cursing 8AM-Genevieve, and definitely looking for something filling come dinnertime.

I think that a traditional Alfredo involves all the creamy stuff I used and not a single veggie, but I added some frozen peas for color, and to slightly relieve the guilt factor. Very slightly. This recipe serves two, with some leftover sauce for lunch another day.

Ingredients:
1/4 cup butter
1/2 cup frozen peas
1 cup heavy cream
1 9 oz package cheese tortellini
1 clove garlic, crushed
1 1/2 cups grated Gruyere or Parmesan, or a combination (I used mostly Gruyere with about 1/4 cup of Parm)
1/4 cup chopped parsley (optional)


Directions:
1. In a large pot, cook pasta according to package directions. Add peas in last two minutes of cooking. Drain.
2. While your pasta is cooking, in a saucepan over medium-low heat, melt your butter. Add cream, simmer for a few minutes, then add garlic and cheese, whisking constantly until heated through.
3. Stir in parsley, if using, and pour over pasta and peas. Gently mix to combine, and serve immediately.

If I'd had a different sort of winter - one not full of master's theses and moving and job hunting - I like to think I might have a bag of home-made tortellini or ravioli in my freezer to use for something like this. But, things being what they are, I must admit that there are some pretty good packaged pasta options out there. So, haters gonna hate.

Quote of the Day: Fettucini alfredo is mac and cheese for adults. ~ Mitch Hedberg

Pastitsio from Amy Sedaris' book I Like You: Hospitality Under the Influence

I sometimes describe pastitsio as "Greek lasagna," since it has all the principal parts: pasta, tomatoey sauce, ground meat, cheese, and rich creamy goodness holding it all together. But pastitsio, in all of its Greek fabulosity, is something special. The name comes from the Italian pasticcio, a type of baked savory pies which may contain meat, fish, or pasta. Many Italian versions include a pastry crust,  and some include béchamel similar to the cream sauce in pastitsio. The word pasticcio comes from pasta and means 'pie.' Anyway, it's great for potlucks and get-togethers, and is a great cold-weather comfort.

Though there are many variations on pastitsio originating from the Mediterranean region (and even from Egypt), this recipe is Amy Sedaris' Greek family recipe. And I think its fantastic. For many other fantastic recipes and lots of vintage-themed humor, check out her book, I Like You: Hospitality Under the Influence. As you probably would have guessed, I wasn't paid to say that.

As you can tell, pastitsio is NOT light on fat or calories, but that's why it's so great for sharing with a crowd. With a salad or a veggie, a small piece is plenty satisfying. This recipe makes a large dish; enough for 6-8 people, I would say.

Ingredients

Macaroni
1 (16 ounce) package ziti pasta
5 tablespoons butter
3/4 cup parmesan cheese or kefalotiri
1/4 teaspoon nutmeg
salt and pepper
3 eggs, lightly beaten

Meat Sauce
1-1 1/2 lb ground beef
1 onion, chopped
1 crushed garlic clove
3 tablespoons olive oil
1 small can tomato paste
1/2 cup red wine
8 ounces beef broth or stock
2 tablespoons fresh parsley, chopped
1/2 teaspoon sugar
salt and pepper

Cream Sauce
1/3 cup butter
1/2 cup flour
3 cups milk
1/4 teaspoon nutmeg
salt and pepper
1 egg

Directions

1. Preheat oven to 350°F
2. In a large pot, boil and drain your ziti, return to pot. Melt butter. Pour over ziti and toss. Add 1/2 cup of the cheese, the nutmeg, salt and pepper. Save a little of the cheese to sprinkle over the top before baking. Toss again and set aside. Let it cool a little before adding the eggs. Toss well.
3. To make meat sauce, brown meat in a frying pan until almost fully cooked. Drain off the fat and set the meat aside. Fry onion and garlic in oil. Add meat and remaining ingredients. Cover and simmer for 20 minutes.
4. To make the cream sauce, melt the butter in a saucepan. Stir in flour and cook until smooth. Add milk all at once and bring to a boil, stiring constantly. Add nutmeg, salt and pepper. Let it cool, then stir in th beaten egg.
5. Add 1/2 cup of this cream sauce to the meat sauce and mix.
6. To assemble, use a 13x9x3 inch oven dish, buttered. Spoon 1/2 of the macaroni evenly on the bottom, then top with the meat sauce. Cover that layer with remaining macaroni. Pour on cream sauce and spread over the entire top. Sprinkle remaining cheese on top and bake until a little brown, about 45 minutes.

We had our pastitsio with steamed veggies, and a salad with Greek vinaigrette (made by Mom) and a sprinkling of Feta. I followed Amy's winning recipe exactly, except for one thing. Instead of using ground beef alone, I used a "meatball mix" - a combination of ground beef, pork and veal that imparts a slightly more complex flavor. I'm not hating on the all-beef version, though. It's a classic, and I'm sure somehow my mixed-meat-method is offensive to the authenticity of the Greek dish. Overall I wouldn't even say that the difference is noticeable, so I would use what I hand on hand. Either way - Yum. I recommend pairing it with a robust red wine.

Quote of the Day: Tomato and oregano make it Italian; wine and tarragon make it French; sour cream makes it Russian; lemon and cinnamon makes it Greek; soy sauce makes it Chinese and garlic makes it good. ~ Jenny Morris

Crocktober: Marinara Sauce from the Crock Pot

Even though this is only the second recipe of Crocktober, I'm gonna go ahead and declare this the absolute easiest crock pot recipe on the planet. Okay, there is that extra thing where you have to boil pasta, but you can make a very yummy home-made sauce while you're not even at home. I think that's pretty cool.

Sometime last winter, I called my (Italian-American) Dad to brag about having made my very first meat sauce. He was mildly impressed, but I was super impressed, because to me pasta sauce is a basic necessity vital for the survival of the human race. Perhaps this is a slight exaggeration, but I defy you to find a person who does not, or has never enjoyed spaghetti in a red sauce. You can't. They don't exist.

I used fresh parsley and basil with dried oregano, but you could use all dried herbs or all fresh. With the fresh herbs, add them just before serving. Subject them to all-day cooking and they will lose their oomph, and possibly disintegrate. Also, if you're anything like me, it might seem like a good idea to chop the herbs ahead of time so you can just toss them in the crock when you get home, but resist the urge. The flavor will be much more fresh if you wait, and premature chopping generally leads to browned leaves, which is just sad.

This recipe makes about 3-4 servings. (I'm a hungry person, generally, so I never know for sure what other people consider a serving to be).

Ingredients:

1 1-lb., 12 oz. can crushed tomatoes

1 6 oz. can tomato paste

1/2 cup fresh basil leaves (lightly packed), chopped

1/2 cup fresh parsley leaves (lightly packed), chopped

1 tsp dried Italian herbs (using the fresh ones above, this is optional but recommended)

1/2 cup vegetable broth or stock

1 tsp salt

1/4 tsp ground black pepper

2 cloves garlic, smashed 

1 cup onion, diced

Grated Parmesan or Pecorino Romano cheese for serving (optional)

Directions:

1. Combine all ingredients except for the fresh herbs and cheese in a 2-5 qt crock pot. Cover and cook on low 8-10 hours or high for 4-6 hours.

2. Add the fresh basil and parsley.

3. Serve (generously) over fresh, hot pasta (avoiding the garlic) and sprinkle with Parmesan or grated Pecorino Romano cheese.

4. Gleefully slurp your spaghetti.

My lens got a little steamy there on the left

This recipe is a good base for an arrabbiata sauce. Just add red pepper flakes, cayenne pepper, a whole dried chile, Sriracha or whatever you like to use to heat things up. 

While I don't know the "rules" of marinara, I do know that you could add celery, carrots, or mushrooms to this sauce if you felt compelled. Celery and carrots are hearty enough to withstand all-day cooking, so it's one-step and you'll get lots of delicious flavor mingling. (Mushrooms are a little more delicate and should probably only cook about half that long). The only rule I do know is that since marinara is relatively thin in texture (compared to, say, a lamb ragu) it should be enjoyed with spaghetti, so save the tube-and-trumped-shaped pasta for the trapping of thick sauce, meat and veggies.

 P.s. If you're in a pinch and don't have the time to make your sauce, Bon Appetit recently did a blind taste test of store-bought tomato sauces, and Barilla Traditional Marinara came out on top.

15-Minute Penne with Tuna, Tomato & Black Olives

This dish wins in a lot of ways: It's nutritious, yummy, and super fast. Basically, the only downside is that it's way too much food for one person, which I guess isn't really a downside in and of itself. While leftover pasta never quite lives up to its former glory, I think this will make a very tasty lunch tomorrow.

Eating at my desk like the classy lassie that I am.

 I know some people aren't the biggest fans of black olives, and I can understand this. I hated them as a kid (except for when I was allowed to wear them on my fingers) and even now they are an occasional thing for me, but I feel like they really belong in this dish. If you're still not buying it, you can substitute for any other dark sort of olive, like kalamata, if you prefer. And if you still need convincing, I say this: They're good for you! No, seriously. Olives (which are technically fruits... weird) contain anti-inflammatory, anti-oxidant and anti-cancerous phytonutrients. So maybe give them another chance?

Ingredients:

1 cup (or to taste) sliced black olives 

1 can diced tomatoes (I used "Italian herbs," but you can use plain or another herby variety)

1 can solid white albacore tuna, drained

1 1/2 cups penne pasta

1 clove garlic, peeled and smashed

Salt and pepper

Olive oil

3ish sprigs of fresh parsley

Grated Parmesan cheese (optional)

Directions:

1. Cook your pasta according to the package directions.

2. Meanwhile, heat about 2 tablespoons of olive oil and the garlic over medium heat and cook for about 2-3 minutes. Add tomato, olives, tuna (breaking it apart), and a little salt and pepper. Cook over medium-low heat for about 5 minutes, or until the pasta is done, whichever comes first.

3. Drain your pasta, then add the tomato mixture to the pasta and toss.

4. Transfer the pasta to a bowl or serving dish, and garnish with parsley. Serve with grated Parmesan, if you like, and enjoy immediately.

I went very simple with the herbs, but you could certainly add some dried oregano and/or basil to the tomato mixture, or garnish with other fresh herbs in place of or in addition to the parsley. This dish feels "real" - yummy, but healthy and hearty - and is very easy at the end of a long day.

Obviously I tore up the parsley about twelve seconds later, but it looked pretty there for a sec, right? Also that is my 21st birthday happening in the background, in case you were wondering.

Quote of the Day: Except the vine, there is no plant which bears a fruit of as great importance as the olive. ~ Pliny the Elder

Couscous with Veggies, Chickpeas, Toasted Almonds, Herbs & A Little Spice

We are in the midst of a very ugly heat wave here in Philadelphia, which I will not bore you with the details of. Except that it is ugly, I am too hot, and I don't want to talk about it. Except to say that I would pay double the value of my student loans for a freak July blizzard. Which is a lot. Moving on.

They (the internet) tell me that whole-wheat couscous is popular amongst the vegetarian set, which I guess shouldn't really surprise me. It's easy to prepare, versatile in its seasoning potential, and can be loaded up with a ton of veggies and beans for a delicious complete-protein meal. So here is the version that I came up with tonight. I got a bit cavalier with combining flavors, so measurements are approximate:

Ingredients:

"2 servings" of whole wheat couscous; 3/4 cup before cooking

1 1/2 cups broccoli florets, cut small

1 1/2 cups chickpeas, canned and thoroughly rinsed or fully cooked

2 plum tomatoes, diced and seeded

2-3 good pinches paprika, to taste

2 teaspoons dried dill

1 tablespoon lemon juice, white wine vinegar or jarring juice from queen olives or something similar. (I used the juice from a jar of pepperoncini, which worked great.)
1-2 tablespoons dried parsley, or about 1 tablespoon fresh, coarsely chopped

A few fresh basil leaves per serving, torn

3/4 cup onion, finely chopped

1/2 cup toasted almond slivers

Salt and pepper, to taste

1 tablespoon olive oil

Makes 3 main-dish servings.

Directions:

1. Cook couscous according to package directions.

2. Toss with everything except the basil and almonds.

3. Transfer couscous mixture to plates or a serving platter, and sprinkle with basil leaves and toasted almond slivers - as much or as little as you want.

Cook's Notes: 1) Toasting almond slivers is easy: Toss one-layer's-worth in a dry frying or saute pan and cook over medium heat, stirring frequently, until toasty in color and deliciously aromatic. This doesn't take long. 2) Since I didn't precisely measure the liquids that went into this dish, I would say to start with a little and see how you like it. Of course, if you find that your couscous is a bit too dry, you can add a bit more olive oil and/or juice.

I know - paprika, basil, dill and broccoli - not the most common combination. At the last moment I wondered - what was I thinking? Well, I don't have an answer to that, but somehow this became a delightful combination. Brady hit the nail on the head - it's definitely different, but definitely delicious. The paprika brings a bit of the spice factor while the chickpeas add body and protein, the almonds add crunch and the whole thing is rather herby and delicious.

Couscous in progress. Yumyumyum.

There is probably no way to significantly mess this up. Diced bell peppers would also be delicious in this herb-spice-veggie combination, in addition to or instead of the tomato. It's super easy and also vegan! Everybody wins.

Quote of the Day: Couscous - the food so nice they named it twice. ~ Dale Denton, Pineapple Express (2008)

Adventures in Pesto-Making

Despite all the Italian food I ate growing up, pesto seems to have largely passed me by. This is probably because my grandparents were Sicilian, and pesto originated in Genoa, in northern Italy. Still, because of my love for the stuff (and a great affinity for all fresh herbs, really) I thought I might as well give it a shot.

The first surprise in this process, the product of my internet research, is the idea that you really should blanch your basil before making your pesto. I know, it seems crazy to dip those fresh little leaves in boiling water to keep them from turning an icky brown, but that does seem to be the method. Another trick, which may be combined with the blanching or used in isolation, is to float a thin layer of olive oil over the pesto to protect it from the air, and thereby prevent basil oxidation. Knowing that Tuesday is a long day, on which I usually don't get home until 9:15 or so, I made the sauce last night. To my great relief, it was still lovely and green this evening.

The second surprise was - What? Why are pine nuts so expensive? I still don't have an answer to that, but now that I know that a little goes a long way, I am less distressed about it. They bring all the richness and velvety deliciousness to the sauce, so I can forgive them their hefty price tag.

The yield from this recipe doesn't look like much, but for us it was more than enough, so I would call it about three servings. If you want to get all old-timey, or if you just have anger issues, you can definitely use a mortar and pestle instead of a food processor. I recommend toasting your pine nuts first (see Cook's Note), and of course the pasta you will cook according to the package directions:

Ingredients:

3/4 cup fresh basil leaves, lightly packed plus another couple of leaves for serving

1 tablespoon pine nuts, lightly toasted plus a few for serving

2 tablespoons olive oil

3 tablespoons grated Parmesan cheese

1 clove of garlic

1/2 box of whole wheat spaghetti; about 7 oz.

Directions:

To blanch the basil - 

1. Prepare a large bowl of ice water. Bring a pot of water to a boil (large enough that a colander can fit inside).

2. Place basil leaves in boiling water and stir so that they blanch evenly. Leave in water for 15 seconds, then pull colander out and plunge basil into ice water to stop the cooking process.

3. Squeeze excess water from the basil and place in food processor.

To make the pesto:

1. Combine garlic, blanched basil, Parmesan, pine nuts and olive oil in a food processor and blend to a smooth paste, scraping down the sides as needed.

3. Toss with pasta, sprinkling a few toasted pine nuts and a freshly-torn basil leaf or two on top.

Cook's Note: Toast your pine nuts in a dry frying pan over medium-low heat. Stir frequently and keep a close eye on them, as they burn very easily. Remove from heat when fragrant and slightly golden in color.

I had some adorable baby leaves starting on my otherwise listless and garbage-bound basil plant, so I used those instead of tearing up the big, sad-looking ones. So cute, right?

Yum! Not only was this sauce delicious and easy to make, it is very fragrant and quite lovely to look at, too. If you are so inclined, you can add some fresh parsley along with the basil. The only caveat for this recipe is that if you are not a great lover of garlic, you might want to cut it down. Like, by half. Brady was too stuffed up to notice that I was loading him full of garlicky goodness (yay!) and I'm a big fan of the stuff, so we were both happy, but if your sinuses are functional and you are not a garlic-fiend, you could scale it down a bit.

This worked great as a make-ahead, and tonight took only as much time as it takes to cook the pasta. Once perfected with just the right amount of garlic to suit your taste, this will be a great classic dish to have in your repertoire.

Quote of the Day: Pounding fragrant things - particularly garlic, basil, parsley - is a tremendous antidote to depression. [...] Pounding these things produces an alteration in one's being - from sighing with fatigue to inhaling with pleasure. ~ Patience Gray

Warm Tortellini Salad with Cherry Tomatoes & Other Good Things

This is a very tasty, flavorful meal that takes almost no time at all. If you know you'll be in a hurry you can cut up the tomatoes, onion, and asparagus beforehand, and you've got dinner ready in about 5 minutes.

Ingredients:

9 oz cheese tortellini

1/4 of a red onion, sliced (I chopped mine, for some reason)

1/2 of a 14 oz jar of marinated artichokes, drained

1/2 pint cherry tomatoes, halved

1/2 bunch of asparagus cut into 1 1/2 inch-long-ish pieces (about 1/2 pound)

Fresh parsley or basil, chopped

Salt and pepper

Olive oil

Balsamic vinegar

Apple cider or red wine vinegar

Directions:

1. Cook tortellini according to package directions. Add asparagus to cook for the last minute of the pasta's cooking time.

2. While the pasta is cooking, mix a good drizzle of olive oil and balsamic vinegar with a splash of apple cider or red wine vinegar in a large bowl. Add salt and pepper and other veggies.

3. Drain tortellini and asparagus and add to the dressing and veggie mixture. Turn to coat everything, sprinkle with parsley or basil, and serve.

I used parsley mostly just because I didn't have basil on hand. I think basil, or some combo of the two, would be ideal. To be honest, parsley is just a tiny bit grassy for this dish, but I love fresh herbs of any kind so it didn't bother me at all.

What I didn't add, which I think I should have, is a bit of grated Parmesan cheese right before serving. You could also add some arugula or baby spinach if you were feeling adventurous. Still, this was very tasty, and obviously super easy. I love cold pasta salad, even for dinner, but I think the fresh, warm pasta really makes this dish. The pasta warms the veggies up, but just slightly. This will make a great summer meal. For us, this made two generous servings, though to be honest, we could have made it three, especially if it were served with some crusty garlic bread.

A word to the wise: It's asparagus season! If you're into the stuff, which I sure am, now is the time to get the best flavor at the lowest price. We are about halfway through the season, with a month to go. Steam it, grill it, boil it, whatever you like - just don't miss it!

Quote of the Day: "Life is a combination of magic and pasta." ~ Federico Fellini