Spring. Pasta.

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I know. I know! FOOD! How freaking crazy is that? On a FOOD blog?

Alright. I’ll stop being dramatic. I just realized that, if I didn’t post something soon, May would go by with not one single post. And I know that, even though it’s only May 15th, because we’re about to get up out of this country for nearly 2 weeks, and I definitely won’t be posting then (since, you know, I barely post now..).

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Also, Spring won’t be around forever, will it? Although I hear it still feels like Winter in the Midwest, it does actually feel very springlike here in San Francisco, and even down in Palo Alto where I work it isn’t blistering hot yet. That said, I figure I should share this spring-like recipe while I still can, because it’s definitely something you should consider making.

I made this pasta recipe a month or so ago, and it is chock-full of spring veggies – broccoli, asparagus, even little cherry tomatoes. You could practically toss in whatever you like – possibly green beans, some roughly chopped kale or chard, whatever. The sauce that results from the pasta liquid, tomato juice, and melted cheese is really light, so light that you have to take care not to make any more pasta than the recipe dictates, or else it will be really dry. If you want a richer pasta, you could probably add a little white wine, or a tablespoon of butter to the pot at the same time you add the pasta water. For me though, I wanted to really focus on the veggies, and that’s the intention here: simplicity, good produce at its Springtime best.

I hope everyone has/has had a lovely Spring. I also hope you’ve enjoyed the rando pics I’ve posted. It’s my little way of barely hanging on to this blog and not totally saying goodbye. It’s nice to still have things to share, and despite having limited time, the picture-sharing is a great way to keep up. Hopefully, more recipes will come, but we’ll see how things go. I can’t remember the last time I took a photo while cooking – probably this one!

So, until next time, stay warm/cool/whatever ;).

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Spring Pasta with Blistered Cherry Tomatoes
adapted from Food&Wine, April 2013; serves 6

time commitment: ~1 hour

printable version

ingredients

2 bunches of broccolini or broccoli (about 1 1/4 pounds), thick stems halved lengthwise

1 garlic clove, sliced

5 T evoo, divided

Flaky sea salt

Freshly ground black pepper

2 pounds red cherry tomatoes

6 scallions, white and tender green parts only, cut into 1-inch lengths

1 bunch asparagus, cut into 1 1/2-inch lengths

1 pound tagliatelle

2 T unsalted butter

Large pinch of crushed red pepper

1/4 c chopped flat leaf parsley

About 1/2 c shaved ricotta salata cheese, for garnish

instructions

Preheat the oven to 425°. In a bowl, toss the broccolini and garlic with 3 T of the olive oil and season with sea salt and pepper; spread on a rimmed baking sheet. In another bowl, toss the tomatoes with the remaining 2 T of olive oil, 1/2 tablespoon of sea salt and 1 teaspoon of pepper and spread on a rimmed baking sheet. Roast the vegetables for about 25 minutes, until the broccolini is tender and charred in spots and the tomatoes are very juicy but not broken down.

Meanwhile, in a large pot of salted boiling water, cook the scallions until just softened, 1 minute. Using a slotted spoon, transfer the scallions to a bowl. Add the asparagus to the pot and cook until just crisp-tender, about 2 minutes. Using a slotted spoon, transfer the asparagus to the bowl.

Add the pasta to the boiling water and cook until just al dente. Drain, reserving 1/2 cup of the pasta cooking water.

Return the pasta to the pot. Add the roasted broccolini, scallions, asparagus, butter, crushed red pepper and half of the parsley. Add the reserved pasta water and cook until the pasta is al dente. Gently fold in the roasted tomatoes and any juices and season with sea salt and pepper. Garnish with the shaved cheese and the remaining parsley and serve right away.

Hello, Lover

Some of us get lucky in life. Sure, we all have our ups and downs; I don’t mean to say that you are either fortunate or unfortunate on all accounts. I’m speaking strictly about love here. What I’m trying to say, I think, is that those people who find true love – those people are lucky.

I’m lucky enough to be one of them.

In acknowleging said good fortune, I also appreciate that most people fall in love at least once in life. And when you fall in love, that feeling of happiness, of satiety, is one that at that particular time feels so permanent. Going without, or being without that love seems somewhat otherwordly.

And so, when I celebrated 4 years of marriage last week, to me it’s just another year of a bazillion I’ll spend with him. A bazillion years of drinking bottles of wine (barrels, rather), watching hours (days) of reality tv, repeatedly checking the time during Rush concert after Rush concert (do those guys ever quit??!!), jetsetting to country after country, and waking up day after day with the person I feel in my heart was meant for me.

I know for many, “forever” is only 1 year, or 5, or maybe 20 before it’s all said and done. Some good things, unfortunately, must come to an end. [For some reason, I just started singing a Every Rose Has It’s Thorn, but I reckon it’s somewhat appropriate to the tone of the sentence, no?]

Anyway, these “endings”, abrupt or slowly unraveling, don’t just occur in love. Sometimes, our favorite mascara gets discontinued, sometimes the movie theatre behind the mall closes, and sometimes, our favorite restaurant where we used to order our favorite dish vanishes into thin air. I’ve fallen victim to all of them, at one time or another.

But the restaurant-closing is probably the one that’s most relevant here: the restaurant that introduced me to “bibimbap” was open one day in December before the Christmas holiday, and by the time I’d returned it was shuttered. And although I ate there less than (maybe equal to) 5 times during it’s existence, I may or may not have died a little on the inside when I realized that the bowl of rice, veggies, and beef topped with fried egg and doused in Korean pepper paste would never again pass my lips.

I’m not afraid of recreating restaurant dishes. But you must agree with me here – you can recreate, or attempt to recreate, all you want. Sometimes it’s just never the same. And over a year I’ve held out, though I’ve looked up recipe after recipe for bibimbap. And finally, I decided I’d give it a try. But rather than recreating the exact dish, I took inspiration from a variation I came across, and tweaked it until it sounded a little more accurate.

Is it the most authentic bibimbap I’ve ever seen? Well, no. But I’m not looking for authenticity here. I’m looking for something reminiscent of that long, lost love. Something that’s pretty good right out of the gate, but with a couple more iterations and a little nurturing, it’s bound to be a love that will last forever.

Korean Bibimbap with Steak & Asparagus
Adapted loosely from Bon Appetit, April 2010; serves 4

like i said, you could leave this be and it’s going to knock your socks off, if you’re wearing them. i’ve already tweaked the pepper paste sauce a little, added some ingredients, and made a few changes to the marinade for the bulgogi. i added mushrooms to the ingredient list, because i kept wishing they were there with every bite. another suggestion is to try a short grain brown rice, which i remember being far superior. oh, and some corn would be nice too.

if you’ve had bibimbap before, i’d love to know what you think of it. it truly is a favorite of mine.

printable version

ingredients
1 lb New York strip steak, trimmed
3 T toasted sesame seeds, divided
1/2 c low sodium soy sauce
3 T + 2 t Asian sesame oil, divided
2 green onions, finely chopped
3 T light brown sugar, divided
1 T Chinese black rice vinegar
1 T garlic, minced
1 T fresh ginger, minced
1 t crushed red pepper flakes
3/4 t Maldon sea salt
1/2 t hot smoked paprika
4 T Korean red pepper paste (gochujang)
1 lb slender asparagus spears, trimmed
1 c carrots, sliced thinly
1 c enoki mushrooms, or other variety
2 t evoo plus additional for brushing
4 large eggs
4 cups freshly cooked medium-grain white rice
Kimchi, optional, for serving

instructions
place steak in freezer for 1/2 hour to make slicing easier. meanwhile, make marinade, paste mixture, and sesame salt.

bulgogi marinade
combine 1 T toasted sesame seeds, 1/2 c soy, 2 T sesame oil, green onions, 2 T brown sugar, black rice vinegar, garlic, ginger, and red pepper flakes in medium bowl. once steak is somewhat firm, remove from freezer and slice crosswise into 1/8 thick slices. add to marinade and let marinate at room temperature for at least 1/2 hour. you can marinate overnight, if so remove from fridge at least 1/2 hour before cooking and let come to room temp.

paste mixture
combine 1 T sesame seeds, 2 t sesame oil, 1 T toasted sesame seeds, and 1 T brown sugar. set aside.

sesame salt
combine remaining 1 T sesame seeds, 3/4 t sea salt, and paprika in spice grinder or mortar and pestle. combine until somewhat smooth. set aside.

heat large skillet over medium-high heat. Toss asparagus with 2 teaspoons olive oil on large rimmed baking sheet. Sauté asparagus until crisp-tender, about 4 minutes. Return to rimmed baking sheet. Sprinkle sesame salt over; drizzle with remaining 1 tablespoon sesame oil. Tent with foil to keep warm, or place in warm oven. Repeat process with carrots or any other vegetables you use, adjusting cooking time as needed. Cook each vegetable separately.

Brush grill panor skillet with vegetable oil. Working in batches, grill steak until just browned, about 1 minute per side. Transfer to bowl; tent with foil to keep warm.

Crack eggs onto skillet. Cook until whites are set but yolks are still runny, 2 to 3 minutes.

Divide warm rice among bowls. Divide asparagus, carrots, then beef among bowls, placing atop rice. Top with fried egg. Serve with Korean hot pepper paste mixture and kimchi.