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Frozen Broccoli on a Stick

November 28, 2010

Spaghetti with Pecorino Romano and Black Pepper (Cacio E Pepe)

Filed under: Main dishes — admin @ 2:27 pm

NOTE: High-quality ingredients are essential in this dish, most importantly, imported Pecorino Romano — not the bland domestic cheese labeled “Romano.” Use the small holes on a box grater to grate the cheese finely and the large holes to grate it coarsely. Alternatively, a food processor may be used to grate it finely: Cut the Pecorino into 20inch pieces and process until finely ground, about 45 seconds. For a slightly less rich dish, substitute half-and-half for the heavy cream. Do not adjust the amount of water for cooking the pasta. Stir the pasta frequently while cooking so that it doesn’t stick to the pot. Letting the dish rest briefly before serving allows the flavors to develop and the sauce to thicken.

6 ounces Pecorino Romano, 4 ounces finely grated (about 2 cups) and 2 ounces coarsely grated (about 1 cup) (see note)
1 pound spaghetti
Table salt
2 Tbsp heavy cream (see note)
2 tsp extra-virgin olive oil
1 1/2 teaspoons finely ground black pepper

1. Place finely grated Pecorino in medium bowl. Set colander in large bowl.
2. Bring 2 quarts water to boil in large Dutch oven. Add pasta and 1 1/2 teaspoons salt; cook, stirring frequently, until al dente. Drain pasta into colander set in bowl, reserving cooking water. Pour 1 1/2 cups cooking water into liquid measuring cup and discard remainder; return pasta to now-empty bowl.
3. Slowly whisk 1 cup reserved pasta cooking water into finely grated Pecorino until smooth. Whisk in cream, oil, and black pepper. Gradually pour cheese mixture over pasta, tossing to coat. Let pasta rest 1 to 2 minutes, tossing frequently, adjusting consistency with remaining 1/2 cup reserved pasta water. Serve, passing coarsely grated Pecorino separately.

November 24, 2010

Roasted Japanese Sweet Potatoes With Scallion Butter

Filed under: Adventures in the Kitchen,Favorites,Holiday — admin @ 9:30 am

from Gourmet… These are really splendid; they’re easy to make but add the perfect touch to holiday meals — and, really, any time. Of course, I love Japanese Sweet Potatoes anyway, which probably helps. :)

Serves8

* Active time:10 min
* Start to finish:1 1/4 hr

November 2007
If you’ve never had pale-fleshed Japanese sweet potatoes before, you’ll be surprised by their subtler, drier flesh, which tastes unmistakably of chestnut. A bit of miso mixed into the scallion butter stealthily rounds out the interplay of sweet and umami that will have you eating all the way through to the last flaky remnants of skin.

* 8 small slender Japanese or Garnet sweet potatoes (4 to 5 lb total)
* 1 1/2 sticks unsalted butter, well softened
* 1 1/2 tablespoons miso paste (preferably white)
* 3 tablespoons finely chopped scallion

* Preheat oven to 450°F with rack in upper third.
* Prick potatoes all over with a fork and put on a foil-lined large baking sheet. Bake until very soft when squeezed, 45 minutes to 1 hour.
* While potatoes bake, stir together butter, miso, and scallion until combined.
* Slit hot potatoes lengthwise and, using oven mitts, push in sides to puff up potato. Serve with some scallion butter in center of each and with additional scallion butter on the side.

Cooks’ notes:

* Scallion butter can be made 4 days ahead and chilled, covered. Bring to warm room temperature and stir before using.
* Sweet potatoes can be roasted (but not cut) 4 hours ahead and kept at room temperature, covered with foil. Reheat potatoes on a baking sheet on middle rack of a 350°F oven until heated through, about 20 minutes.

Recipe by Lillian Chou