Pappardelle With Pancetta and Peas

We made this recipe for Pappardelle With Pancetta and Peas from The New York Times. Sometimes the magic works, sometimes it doesn't. We didn't particularly like this recipe. Won't make it again. But feel free to give it a try.

Pappardelle With Pancetta and Peas

New York Times

The very notion of buttery noodles and fresh sweet peas is enough to make anyone swoon. As a meal, it is the essence of simplicity. But no one will complain if there is also a whisper of new green garlic, a dab of herby pesto and a dollop of ricotta. Oh, and a touch of lemon zest. Add tender mustard greens and a few bites of pancetta or bacon to round it all out.

Ingredients

4       thick slices pancetta or bacon, cut crosswise into 1/4-inch lardons (about 2 ounces)

2       tablespoons roughly chopped fresh basil leaves

2       tablespoons roughly chopped fresh flat-leaf parsley leaves

2       tablespoons roughly chopped fresh mint leaves

Extra-virgin olive oil

2 or 3 stalks green garlic shoots, white and tender green parts, finely chopped

4       cups fresh sweet peas, from about 3 pounds in the pod

Salt and pepper

2       cups tender mustard greens, chopped, or substitute whole mizuna or arugula leaves

1       cup fresh ricotta cheese

Zest of 1 small lemon

1       pound best-quality egg pappardelle, dried, or fresh homemade egg pasta cut into wide ribbons

Grated Parmesan cheese, for serving

Preparation

1.   Set a small saucepan of water over high heat and bring to a boil. Add pancetta and cook for 1 minute, then drain and set aside.

2.   Bring a large pot of well-salted water to a boil on the back burner, for cooking the pasta.

3.   Meanwhile, put basil, parsley and mint in a mortar or mini food processor and mash to a coarse paste with about 1/4 cup oil. Set aside.

4.   Warm 2 tablespoons olive oil in a wide skillet over medium-high heat. Add green garlic and peas, and sprinkle with salt and pepper. Allow garlic and peas to sizzle without browning for about 1 minute. Add reserved pancetta and 1/2 cup water, and bring to a simmer for 1 minute more. Stir in mustard greens to wilt slightly, then add herb paste, ricotta and lemon zest. Turn off the heat

5.   Cook the pasta at a brisk simmer until al dente. Drain and toss gently with ingredients in skillet. Taste and adjust seasoning. Transfer to a warm platter or individual dishes and serve immediately. Pass grated cheese at the table.

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Fava Bean Pasta

Spring means Fava Beans are in Season. We absolutely like this recipe for Fava Bean Pasta. We make it at least once every spring when the Favas are young. It takes a while to double peel them but it is worth the effort. This is a great recipe, especially because it uses a lot of my favorite flavoring: Bacon! You can find the recipe on our blog of: April 30, 2008. Click the date to get the recipe.

Côte de Boeuf

Some times you just have to have Steak! Two choices: go out and let some one cook it for you, or better yet, Get a Dry Aged Côte de Boeuf from McCall's Meat and Fish and follow the easy directions from our blog of: February 17, 2017. Serve it charged on the outside rare inside! Perfection!

Pork Shoulder with Chinese Char Siu Glaze

We love Pork in all of its manifestations. Pork Shoulder with Chinese Char Siu Glaze is a great riff on a classic Chinese preparation. The pork, of course, was from McCall's Meat and Fish. We have made it many times. You can find the recipe for it on our blog of:  September 24 2017, click  the date to get the recipe. It not only is great right off of the rotisserie but as leftovers it makes great sandwiches. We grilled some Fava Beans that Tom had given us from his garden and added some Grilled Greens to the plate.

We started with an Asparagus Salad with Brown Butter, Burrata and Hazelnuts. This is a great meal!

Miso Chicken

I really liked this recipe for Miso Chicken. We are apparently on a Asian cooking bender. Lots of crispy skin. We made Rice to go with the chicken.

Miso Chicken

New York Times

Making a compound of unsalted butter and the salty, fungal deliciousness of Japanese miso paste is a surefire way of adding immense flavor to a simple weeknight meal. Here the mixture is spread over chicken thighs, which are then roasted to golden perfection. But you could easily use it on salmon or flounder, on corn or potatoes. The recipe calls for white miso, which is more mild than the aged version known as red miso. But you could certainly use red for a more intense result.

Ingredients

4         tablespoons unsalted butter, softened

½        cup white miso

2         tablespoons honey

1         tablespoon rice vinegar (do not use seasoned rice vinegar)

Black pepper, to taste

8         skin-on, bone-in chicken thighs, approximately 2 1/2 to 3 pounds

Preparation

1.   Heat oven to 425 degrees. Combine butter, miso, honey, rice vinegar and black pepper in a large bowl and mix with a spatula or spoon until it is well combined.

2.   Add chicken to the bowl and massage the miso-butter mixture all over it. Place the chicken in a single layer in a roasting pan and slide it into the oven. Roast for 30 to 40 minutes, turning the chicken pieces over once or twice, until the skin is golden brown and crisp, and the internal temperature of the meat is 160 to 165 degrees.

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Lamb Shanks

Lamb Shanks, Sweetly Spiced and Ready for Spring

New York Times

Here is what The New York Times author said about this dish.

"Sturdy, earthy lamb shanks are worthy vehicles for any number of seasonal flavors and preparations, whether a dark mix of mushrooms and red wine, or lighter, brighter citrus notes.

Personally, I like them boiled. Well, not boiled exactly, but simmered in a pot of water on the stove.

You may have been taught that lamb shanks must first be browned, then slowly braised — a fine way to cook them. But you can also get wonderful results skipping that first step. For instance, I have seen some recipes that call for a single lamb shank added to a long-cooked vegetable soup, just as you would with a ham hock or a few chicken legs to add meatiness.

But for something bigger — a hearty main course — I first season the shanks with salt and pepper, cover them with water in a large pot, toss in a few aromatics, and let it all simmer gently for an hour and a half or so, until the meat is tender. In the process, the water becomes a delicious broth, which is then used to make a sauce.

However, a whole, bone-in shank on a dinner plate can look gargantuan, even intimidating. So, once the shanks are tender, I like to pull the cooked meat off. The finished dish, thus tamed, can seem more civilized, less Stone Age. You can do this several hours before completing the dish, up to a day or two in advance.

Rather than a deep, wintry braise, I wanted something lighter for the beginning of spring. Opting for orange and honey, along with a few sweet spices, like clove, coriander and a touch of saffron, seemed right. The zest of one orange, peeled in wide strips, and a half-cup of orange juice proved to be plenty for an intense back note. A splash of white wine also supplied acidity.

A shower of freshly snipped herbs — dill, mint, parsley, basil — brightens the dish just before serving. A bouquet of butter-steamed spring vegetables (carrots and turnips for now, peas and asparagus tips soon) is a welcome accompaniment."

Ingredients

For The Lamb Shanks:

6       meaty lamb shanks (about 6 pounds total)

Salt and pepper

½      teaspoon cumin seeds

½      teaspoon fennel seeds

½      teaspoon coriander seeds

1       large onion, cut into thick slices

2       whole cloves

1       thyme sprig

1       bay leaf

For The Sauce:

2        tablespoons olive oil

1        large onion, diced (about 1 1/2 cups)

 Salt and pepper

1        teaspoon minced garlic

 Pinch saffron

 Pinch cayenne

1        tablespoon tomato paste

2        tablespoons honey

Zest of 1 orange, peeled into wide strips

½       cup orange juice

½       cup white wine

1        tablespoon arrowroot or cornstarch, dissolved in 2 tablespoons cold water

FOR SERVING:

2 tablespoons butter

1       pound carrots, peeled and cut into 2-inch batons

1       pound turnips, peeled and cut into wedges

Salt

2       tablespoons roughly chopped parsley

2       tablespoons roughly chopped mint

2       tablespoons roughly chopped dill

Handful of small basil leaves

Preparation

1.   Cook the lamb shanks: Season shanks generously with salt and pepper. Transfer to a large pot and add cumin seed, fennel seed, coriander seed, onion, cloves, thyme and bay leaf. Pour in enough water to cover shanks, place pot over high heat and bring to a boil. Put on the lid, reduce to a simmer and cook for 1 to 1 1/2 hours, until meat is very tender when probed with the tip of a paring knife.

2.   Remove shanks from pot and place on a baking sheet to cool. Strain the broth into a bowl, and skim off any rising fat. Measure 4 1/2 cups broth and set aside. When shanks are cool enough to handle, gently remove the bone from each with your hands, leaving the meat in one or two large pieces.

3.   Make the sauce: In a large, heavy-bottomed pot, warm the olive oil over medium-high heat. Add onion, season with salt and pepper and cook, stirring, until softened and slightly browned. Add garlic, saffron, cayenne, tomato paste and honey and stir to incorporate.

4.   Add orange zest, orange juice, broth and wine to the pot, and bring to a boil. Turn heat to a brisk simmer and return the meat to the pot. Simmer for 20 minutes, until broth has reduced by an inch or so. Taste broth and adjust seasoning. Add arrowroot mixture and cook for a minute or two, until slightly thickened.

5.   Meanwhile, cook the vegetables: In a separate pot, melt butter over medium heat. Fill the pot with 1 inch of water. Add carrots and turnips, salt lightly, cover and turn heat to high. Cook for 10 minutes, or until probed with the tip of a paring knife.

6.   To serve, transfer meat and sauce to a large, deep platter or serving dish. With a slotted spoon arrange vegetables around the meat. Sprinkle with parsley, mint, dill and basil.

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Scallop and Daikon Rice

Spring Asparagus

We are always looking for reasons to use our Donabe Cookware. Scallop and Daikon Rice is and interesting recipe we that we made. The rice gets crunchy at the bottom of the Donabe. We started with Steamed Asparagus with Burrata Cheese, Brown Butter and Hazelnuts.

Donabe

Naoko Takei Moore

Kyle Connaughton

½         teaspoon sea salt

8          large sea scallops (about 8 ounces)

2          rice cups (1-1/2 cups) short-grain white rice, rinsed

1-1/4    cups Kombu and Bonito Dashi

2          tablespoons sake

1          tablespoon plus 1 teaspoon usukuchi shoyu (light-colored soy sauce)

4          ounces daikon, peeled and cut into 1/8-inch rounds and then 1/4-inch strips

2          tablespoons unsalted butter Chopped chives, for serving

Scallops and daikon make a beautiful combination and lend elegance to this dish. Daikon becomes tender and sweet in the donabe, and scallops bring a pure flavor. Once the rice is ready to fluff, break up the scallops with a spatula and mix thoroughly so you can enjoy the scallop flavor in every bite. I love that this dish is rich on the palate with the aroma of butter but still light in the stomach.—Naoko

Sprinkle the salt over both sides of the scallops. Set aside for 15 to 20 minutes. Pat dry.

Meanwhile, in the donabe, combine the rice with the dashi, sake, and usukuchi shoyu. Let the rice soak for 20 minutes.

Spread the daikon over the rice, followed by the scallops. Cover with both lids and cook over medium-high heat for 13 to 15 minutes. Turn off the heat and let it rest undisturbed for 20 minutes.

Uncover and add the butter. Gently fluff by breaking up the scallops with a spatula until all the components are mixed thoroughly. Serve in individual bowls at the table, and garnish with chopped chives.

PAPPARDELLE WITH LAMB SAUCE

This is a very rich pasta Sauce. Between the egg noodles and the sauce it is very satisfying. I have always liked making this dish. We always make enough for at least 2 dinners and a couple of lunches for me.

Pappardelle sella pecora

PAPPARDELLE WITH LAMB SAUCE

Bugialli on Pasta

Giuliano Bugialli

The lamb sauce ofAbruzzi, used with fresh pasta cut with the “guitar,” is made with true lamb, but the Tuscan dish—made not so much in Prato as in the. area between that town and Florence, called Campi—uses meat from an animal a year old, called there not lamb but “sheep,” or pecora. (In Italy lamb is not likely to be more than twelve weeks old.) But the long-cooked pecora is a specialty of Campi, and indeed in our days it is one of the few places in Italy where it can still be found. In earlier times, lamb, sheep, and mutton (montone) all had their separate repertories, but both pecora and montone dishes are extremely rare now. The lamb usually available suits this dish rather well; it is much older than the twelve-week-old “baby” lamb, though younger than the pecora used in Campi. Campi, Prato, and Florence were all once the center of the Western European wool industry; indeed, Florence’s original fortunes were made in that trade, and only later in banking.

Prepare the sauce. Finely chop the onion, celery, and carots all together on a board, then mix with the ground lamb in a small bowl. Place the oil in a deep saucepan over low heat; when the oil is warm, add the contents-of the bowl and Saute for 5 minutes. Add the lamb cubes and the thyme and rosemary if you are using fresh sprigs. If you are using dried thyme and rosemary, tie them in a piece of cheesecloth and reserve for later use. Saute for 5 minutes more, then pour in the wine and let it evaporate for 5 minutes. If using fresh tomatoes, cut them into small pieces. Pass fresh or canned tomatoes through a food mill, using the disc with smallest holes, into a small howl. Add the tomatoes to the saucepan and season with salt and pepper to taste, Cook for 15 minutes, then add the broth. If you are using dried thyme and rosemary, submerge the cheesecloth bag of herbs into the sauce at this point: Simmer the sauce for 1 hour over low heat, stirring every so often with a wooden-spoon.

When the sauce is ready, discard the sprigs of thyme and rosemary or the cheesecloth bag and transfer the sauce to a large skillet over low heat. Place a large pot of cold water over medium heat; when the water reaches a boil, add coarse salt to taste, then add the pasta, and cook 1 to 3 minutes, depending on the dryness. Drain the pasta, transfer it to a large bowl, add the buttdr, and toss very well. Transfer the pasta to the skillet, mix very well, then arrange on a warmed serving dish. Sprinkle with cheese and serve immediately.

Serves 6 To 8

For the Sauce

2       Garlic Cloves

1       medium-sized red onion, peeled

1       large stalk celery

2       medium-sized carrots, scraped

½      pound coarsely ground lamb

4       tablespoons olive oil

1-1/2  pound boneless lamb, cut into ¼-inch cubes

1       medium-sized sprig fresh thyme, or 1  tablespoon dried

1       medium-sized sprig fresh rosemary, or 1 tablespoon dried and blanched

1       cup dry white wine

1-1/2  pounds ripe, fresh tomatoes; or 1-1/2 pounds canned tomatoes, preferably imported Italian, drained

Salt and freshly ground black pepper

1                 cup lukewarm chicken or beef broth, preferably homemade

To Serve

8       Tablespoons (4 Ounces) Sweet Butter, cut into small pieces

1/2     Cup Fresh Grated Parmigiano Cheese

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