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.

Bloody. Mary.

I wish I could tell you guys that my house was a party pad the night the San Francisco Giants won the World Series. I wish I could tell you I enjoyed all the Giants fans on the Caltrain during my already-long commute home from work during home games. And I wish I could tell you that I skipped out of my conference in Boston to watch them sweep Detroit like it was nobody’s bizniss (although, I will admit that some conference-skipping did occur, but primarily for hanging out and catching up with lots of GC buddies).

I can’t say any of those things. Baseball just isn’t my thing. Winning is cool though, so it was fun to be around all the hype here at home during the last few weeks. For me, I totally prefer NFL season and watching the Bears, who aren’t half bad this year.

I won’t pretend that I keep up with all the stats, that I know the first and last names of all of the players, or that I attentively watch every second of every game (Chris would call me out on this in a heartbeat, because I definitely use TV-watching as a time to multitask). Regardless, when it comes time to watch games around here, on Sunday, it’s something that has to start early, and it has to be done right. Thank you, Pacific Time Zone.

Clearly, this means you need Bloody Marys, because drinking beer at 10 is only for tailgating at NC State games. Bloody Marys are way more classy, and you all know I am ALL about class.

super-spicy bloody marys
makes ~48 oz, or 6-8 drinks (depending on how thirsty you are!)

printable version

ingredients
garnish
1/2 lb thick-cut bacon
cherry tomatoes
pickled green beans
cocktail onions
whatever else you want to garnish with..

salty-smoky-spicy rim
1 T hot smoked paprika
1 T kosher salt
1 T granulated garlic
1 T celery salt
fresh cracked peppercorn
1 t cayenne pepper
2 limes, cut into small chunks

beverage
32 oz organic tomato juice
16 oz decent vodka (Svedka is what I used)
3 T sriracha
2 T Worcestershire sauce
1 1/2 t wasabi paste
juice of 1 lime
1 T chipotle Tabasco sauce
2 T brine from a pickle or olive jar
1 t celery salt
1/2 t kosher salt
a few turns of fresh-cracked black peppercorn

instructions
preheat oven to 400 F. cut strips of bacon in half and bake on a foil-lined baking sheet fitted with a rack for about 20-25 minutes. remove and let come to room temperature.

meanwhile, make drink, garnishes, and salty rim. make the garnishes by skewering the tomatoes, beans, and onions. and make the rim salt by combining all dry ingredients and dumping some onto a small plate (or special rimming salt dish if you have one). combine all ingredients for beverage in a large container. whisk to ensure that wasabi and other ingredients are well-dissolved.

once the bacon has cooled, assemble the drink by running a small lime slice around the rim of your glass, dipping the rim into the rim salt, and then add 1 bacon strip and 1 garnish skewer along with some ice into the glass. pour that tasty beverage on top and drink drink drink.

 

boy, this cat LOVES her bacon so much that she waits patiently at the oven for it. Okay, she looks to be patiently waiting, but truthfully she meowed for 15 minutes straight. and then i gave her one teeny tiny morsel. she lives a tough life…