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.

Crunch & Munch

There are certain things in life that I’m willing to admit I’m pretty particular about. Contrary to popular belief, it’s not a long list, but nonetheless a list it is.

I like for my seat in the car to tilt back a decent amount. Call it thuggish, call it bad posture, whatevs – I have tried countless times to sit up straight like the little Asian ladies in their SUVs that I pass on the freeway, but for the life of me I just can’t do it. I won’t tell you what Chris says about that way I sit in the car, but let’s just say that he likes to sit up fairly straight. Surprised?

I like to wash my hair every other day. Not every day, not every three days, but every other day. Things get planned around this – for serious.

The kitchen has to be clean before I start cooking. Yes, I’ll be dirtying it up in no time, but I can’t seem to start off on the right foot unless the sink is empty and all dishes are put away in their place, including the dishwasher getting unloaded. I think this one’s a wee bit on the compulsive side, but I’m ok with it.

We definitely do not make the bed every morning. I rebelled here because it didn’t matter how late I awoke each morning or how close the bus was to getting to my house; that bed was made before I left the house or mom was having a hissy-fit. But! The sheets and comforter have to be straightened. The pillows aren’t perfect and the sheets aren’t even on each side (there is always less on my side because someone steals them every single night), but I hate getting into a bed that has wrinkly sheets. This one sounds a little weird, too….

I eat apples from top to bottom, going all the way around each time. I thought that was normal? None of that haphazard biting; my apple is clean and organized. Boo-yah!

Okay. I don’t want you to think I’m nutso; of course, maybe you did before you even started reading this, in which case I assuredly have only further enhanced that opinion. So here’s an easy one –

I like two types of food to always be crunchy, always. Soggy pieces need not apply and will render themselves useless. These are vegetables (broccoli specifically) and tofu. I can’t be alone here, can I? I realized this fact about veggies once I realized that I actually like veggies, just not the soft, mushy ones that seemed to dominate my childhood meals, most of which came from cans or long stints in boiling water.

As for the tofu, I blame Satay, the restaurant that made their tofu the only way I’ve ever really cared for it – moist, but crunchy, spongy in a way. I also blame Satay for my difficulty in finding a perfect pad thai, but that’s a story that’s already been told. Nonetheless, this is one of the reasons you see limited dishes with tofu here. But last week I made something that defied all odds: I made a dish that included BOTH crunchy broccoli(ni) AND crunchy tofu. It made me want to be a vegetarian.

Well, I take that back. It made me want to be a vegetarian for the whole five minutes it took me to clean my plate. But those five minutes were awesome.

Fried Tofu w/ Spicy Ginger-Sesame Sauce & Broccolini
tofu adapted from Food & Wine, December 2010; serves 2

printable version

time commitment: 30 minutes

ingredients
2 1/2 T soy sauce
1 T sugar
1 T crushed red pepper, divided
1 large garlic clove, very finely chopped
1/2 T toasted sesame oil
2 t finely grated fresh ginger
1 t toasted sesame seeds
One 14-ounce container firm tofu
Canola oil, for frying, plus 1 T for broccolini
1 scallion, thinly sliced
1 bunch broccolini
1/2 c uncooked jasmine rice

instructions
In a small bowl, whisk the soy sauce with the sugar, 2 t red pepper, garlic, sesame oil, ginger and sesame seeds.

Slice the tofu into 1-2″ strips. Dry the tofu with paper towels, pressing until no moisture remains.

Cook rice according to package directions and keep warm.

In a large skillet, heat 1/4 inch of oil until shimmering. Add the tofu and cook over moderate heat, turning once, until browned and crisp, about 5 minutes. Drain on paper towels. Spoon the sauce over the fried tofu and sprinkle with the scallion. Meanwhile, heat 1 T oil in a smaller skillet over medium-high heat. Once hot, add broccolini and remaining teaspoon of red pepper flakes. Saute for ~3-4 minutes.

Serve tofu and sauce with broccolini and steamed rice.