Pasta with tomato and almond pesto (pesto alla trapanese)

From Cook's Illustrated

Serves 4 to 6. Published July 1, 2009. From Cook's Illustrated.

A half teaspoon of red wine vinegar and ¼ teaspoon of red pepper flakes can be substituted for the pepperoncini. If you don’t have a food processor, a blender may be substituted. In step 2, pulse ingredients until roughly chopped, then proceed with the recipe, reducing processing times by half.

Ingredients

1/4	cup slivered almonds
12	ounces cherry or grape tomatoes (about 2 1/2 cups)
1/2	cup packed fresh basil leaves
1	medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
1	small pepperoncini (hot peppers in vinegar), stemmed, seeded, and minced (about 1/2 teaspoon) (see note)
	Table salt
	Pinch red pepper flakes (optional)
1/3	cup extra-virgin olive oil
1	pound pasta , preferably linguine or spaghetti
1	ounce Parmesan cheese , grated (about 1/2 cup), plus extra for serving

Instructions

1. 1. Toast almonds in small skillet over medium heat, stirring frequently, until pale golden and fragrant, 2 to 4 minutes. Cool almonds to room temperature.

2. 2. Process cooled almonds, tomatoes, basil, garlic, pepperoncini, 1 teaspoon salt, and red pepper flakes (if using) in food processor until smooth, about 1 minute. Scrape down sides of bowl with rubber spatula. With machine running, slowly drizzle in oil, about 30 seconds.

3. 3. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook until al dente. Reserve ½ cup cooking water; drain pasta and transfer back to cooking pot.

4. 4. Add pesto and ½ cup Parmesan to cooked pasta, adjusting consistency with reserved pasta cooking water so that pesto coats pasta. Serve immediately, passing Parmesan separately.

Pasta alla norma

From Cook's Illustrated

Serves 4. Published July 1, 2009. From Cook's Illustrated.

We call for both regular and extra-virgin olive oil in this recipe. The higher smoke point of regular olive oil makes it best for browning the eggplant; extra-virgin olive oil stirred into the sauce before serving lends fruity flavor. If you don’t have regular olive oil, use vegetable oil. We prefer kosher salt in step 1 because it clings best to the eggplant. If using table salt, reduce the amount to ½ teaspoon. Ricotta salata is traditional, but French feta, Pecorino Romano, and Cotija (a firm, crumbly Mexican cheese) are acceptable substitutes; see “Ricotta Salata’s Understudies,” below. Our preferred brands of crushed tomatoes are Tuttorosso and Muir Glen.

Ingredients

1	large eggplant (1 1/4 to 1 1/2 pounds), cut into 1/2-inch cubes
	Kosher salt (see note)
3	tablespoons olive oil (see note)
4	medium garlic cloves , mined or pressed through garlic press (about 4 teaspoons)
2	anchovy fillets , minced (about 1 generous teaspoon)
1/4-1/2	teaspoon red pepper flakes
1	(28-ounce) can crushed tomatoes (see note)
1	pound ziti , rigatoni, or penne
6	tablespoons chopped fresh basil
1	tablespoon extra-virgin olive oil
3	ounces ricotta salata , shredded (about 1 cup) (see note)

Instructions

1. 1. Toss eggplant with 1 teaspoon salt in medium bowl. Line surface of large microwave-safe plate with double layer of coffee filters and lightly spray with nonstick cooking spray. Spread eggplant in even layer over coffee filters; wipe out and reserve bowl. Microwave eggplant on high power, uncovered, until dry to touch and slightly shriveled, about 10 minutes, tossing once halfway through to ensure that eggplant cooks evenly. Let cool slightly.

2. 2. Transfer eggplant to now-empty bowl, drizzle with 1 tablespoon olive oil, and toss gently to coat; discard coffee filters and reserve plate. Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium-high heat until shimmering but not smoking. Add eggplant and distribute in even layer. Cook, stirring or tossing every 1½ to 2 minutes (more frequent stirring may cause eggplant pieces to break apart), until well browned and fully tender, about 10 minutes. Remove skillet from heat and transfer eggplant to now-empty plate and set aside.

3. 3. Add remaining 1 tablespoon olive oil, garlic, anchovies, and pepper flakes to now-empty but still-hot skillet and cook using residual heat so garlic doesn’t burn, stirring constantly, until fragrant and garlic becomes pale golden, about 1 minute (if skillet is too cool to cook mixture, set it over medium heat). Add tomatoes, return skillet to burner over medium-high heat, and bring to boil. Reduce heat to medium and simmer, stirring occasionally, until slightly thickened, 8 to 10 minutes.

4. 4. Meanwhile, bring 4 quarts water to boil. Add pasta and 2 tablespoons salt and cook until al dente. Reserve ½ cup cooking water; drain pasta and transfer back to cooking pot.

5. 5. While pasta is cooking, return eggplant to skillet with tomatoes and gently stir to incorporate. Bring to simmer over medium heat and cook, stirring gently occasionally, until eggplant is heated through and flavors are blended, 3 to 5 minutes. Stir basil and extra-virgin olive oil into sauce; season to taste with salt. Add sauce to cooked pasta, adjusting consistency with reserved pasta cooking water so that sauce coats pasta. Serve immediately, sprinkled with ricotta salata.

Ricotta Salata's Understudies

Ricotta salata, a firm, tangy Italian sheep’s-milk cheese that bears little resemblance to the moist ricotta sold in tubs, is an essential component of traditional pasta alla Norma. If you can’t find it, consider these options instead.

FRENCH FETA
Milder but tangy, this is a close cousin to ricotta salata in flavor and texture.

PECORINO ROMANO
Hard and dry, with a slightly more assertive aroma and flavor than ricotta salata.

COTIJA
Made with cow's milk, this Mexican cheese has a firm yet crumbly texture, but is less complex than ricotta salata.


Take Heed of Seeds

Bulbous globe eggplants not only contain far fewer seeds than smaller sister varieties like Italian and Chinese, but their firm flesh retains shape even after cooking, making them an ideal choice in virtually any cooking application.

Steak tips with mushroom-onion gravy

From Cook's Illustrated

Serves 4 to 6. Published September 1, 2009. From Cook's Illustrated.

Steak tips, also known as flap meat, are sold as whole steak, cubes, and strips. To ensure evenly sized chunks, we prefer to purchase whole steak tips and cut them ourselves. If you can only find cubes or strips, reduce the cooking time slightly to avoid overcooking any smaller or thinner pieces. Cremini mushrooms can be used in place of the white mushrooms. Our preferred brand of beef broth is Pacific. Serve over rice or egg noodles.

Ingredients

1	tablespoon soy sauce
1	teaspoon sugar
1 1/2	pounds sirloin steak tips , trimmed of excess fat and cut into 1 1/2-inch chunks (see note)
1/4	ounce dried porcini mushrooms , rinsed well
1 3/4	cups low-sodium beef broth (see note)
	Table salt and ground black pepper
2	tablespoons vegetable oil
1	pound white mushrooms , stems trimmed, caps wiped clean and cut into 1/4-inch slices (see note)
1	large onion , halved and sliced thin (about 1 1/2 cups)
1	medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
1/2	teaspoon minced fresh thyme leaves
4	teaspoons unbleached all-purpose flour
1	tablespoon chopped fresh parsley leaves

Instructions

1. 1. Combine soy sauce and sugar in medium bowl. Add beef, toss well, and marinate at least 30 minutes or up to 1 hour, tossing once.

2. 2. Meanwhile, cover porcini mushrooms with ¼ cup broth in small microwave-safe bowl; cover with plastic wrap, cut several steam vents in plastic with paring knife, and microwave on high power 30 seconds. Let stand until mushrooms soften, about 5 minutes. Lift mushrooms from liquid with fork and mince (you should have about 1½ tablespoons). Strain liquid through fine-mesh strainer lined with paper towel into medium bowl. Set mushrooms and liquid aside.

3. 3. Sprinkle meat with 1/2 teaspoon pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until smoking. Add meat and cook until well browned on all sides, 6 to 8 minutes. Transfer to large plate and set aside.

4. 4. Return skillet to medium-high heat and add remaining tablespoon oil, white mushrooms, minced porcinis, and ¼ teaspoon salt; cook, stirring frequently, until all liquid has evaporated and mushrooms start to brown, 7 to 9 minutes. Scrape pan to loosen fond. Add onion and ¼ teaspoon salt; continue to cook, stirring frequently, until onion begins to brown and dark bits form on pan bottom, 6 to 8 minutes longer. Add garlic, thyme, and flour; cook, stirring constantly, until vegetables are coated with flour, about 1 minute. Stir in remaining 1½ cups beef broth and porcini soaking liquid, scraping bottom of pan with wooden spoon to loosen browned bits, and bring to boil.

5. 5. Nestle steak pieces into mushroom and onion mixture and add any accumulated juices to skillet. Reduce heat to medium-low and simmer until steak registers 130 degrees on instant-read thermometer, 3 to 5 minutes, turning beef over several times. Season with salt and pepper, sprinkle with parsley, and serve.

The Right Steak Tips
Steak tips (also called “flap meat” or “sirloin tips”) have a big beefy flavor and tender texture (when sliced properly against the grain) that make this cut one of our favorite inexpensive steaks. But since “steak tips” is a catch-all phrase for almost any type of beef cut into strips, it can be tricky to identify. The easiest way is to look at the grain: Flap meat has a large-grained texture that is distinct from other beef cuts, which tend to have a finer, tighter grain. And be sure to buy a whole steak, not strips or cubes.

Kasha varnishkes

From FoodMayhem

Growing up, there were many Jewish delicacies that I truly loved. The nature of them ranged widely including items like smoke white fish (whole or as salad), knishes, wursts, etc. But one of the easiest, most enjoyable items was Kasha Varnishkes.

My mom typically bought it pre-made from the supermarket or kosher deli, but could make them from time to time. There were three ways to enjoy the dish as far as I was concerned. Fresh (always the best), microwaved (which is surprisingly delicious!), or re-fried until the kasha and varnishkes (the Yiddish term for farfalle or bow-tie pasta) were brown and crispy. When I had it the fried way, sometimes I’d add mayo and eat it as a sandwich or with some sliced turkey breast… mmmmm nom nom nom (p.s. I just got my 22 month old niece to say ‘nom nom’).

Jessica managed to pick up some dry kasha during her 9th avenue shopping tour. The smell of this grain drives me nuts, I love it! I couldn’t wait to make it. I found a few recipes, but in the end, I settled back in on my mom’s. It was a little messy, like all home recipes should be, but I’ve cleaned it up a bit for you.

Before getting started, I’ll highlight two points. First, I don’t know where this came from. My mom had it jotted down somewhere, and I’ve adapted it a bit for clarity and my personal taste. Second, my mom and I agree it’s good to have a fairly high ratio of pasta to kasha, but it’s up to you. If you want to vary the ratio just increase or decrease the amount of pasta you use.

Kasha Varnishkes
~makes enough of a side dish for about 6-8 people

Ingredients

• 6 cups Dry Large Farfalle (bow-tie pasta)
• 1.5 cups Onion, diced
• 2 tbsp. Shmaltz (a.k.a. Chicken Fat), plus some extra, or if you sadly don’t have any on hand, substitute Vegetable Oil
• 2 cups Chicken Stock
• 1 egg
• 1 cup Dry Kasha
• Pepper to Taste
• Kosher Salt

Instructions

1. Boil pasta, following box instructions for soft (not al dente). Strain pasta and reserve, also reserve cooking water.

2. Saute onion, with just cooking spray and salt. Reserve.

3. In a large sauce pot, heat chicken fat and chicken stock. In a bowl, beat egg, mix with dry kasha. Cook kasha and egg mixture in a dry pan until egg is dry and kernels are separated.

4. Add heated fat and stock mixture. Cook about 10 minutes in a high simmer.

5. Add pasta, onion, and season liberally with kosher salt and freshly ground black pepper to taste. Toss in a little extra schmaltz and some pasta cooking water to give a nice sheen to the whole dish. Serve.

Reheat in microwave or fry in vegetable oil to have an alternative style.

Easy Macaroni and "Cheeze"

From FatFree Vegan Kitchen

You can make this dish creamier by adding Earth Balance margarine. Try it the low-fat way first, and if you need it to be richer, add a little margarine to taste. This recipe is also low in sodium, so salt-lovers may need to add salt.

1 pound pasta (regular or gluten-free)

Blend together:

1 1/4 cups water
1 cup plain, fat-free soymilk (may use other non-dairy milk)
3/4 cup nutritional yeast
3 tablespoons cornstarch or potato starch
1 tablespoon lemon juice
1 teaspoon salt (or more to taste)
1/2 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dry mustard
1/2 teaspoon smoked paprika
1/2 teaspoon turmeric
pinch cayenne pepper
2 tablespoons tahini
1 teaspoon mellow white miso (or additional salt)
black pepper to taste

Put the pasta on to boil according to package directions. While it's cooking, blend all remaining ingredients together in a blender. When the pasta is al dente, drain it, reserving about 1/2 cup of the cooking water, and return the pasta to pan. Add the sauce mixture and cook, stirring, until mixture boils and thickens. Add a little of the pasta water if more moistness is needed.

If the sauce is not as flavorful as you'd like, add a little more mustard and onion powder.

Note: My daughter likes her macaroni a florescent yellow, so I usually add more turmeric.