By Alaina Sullivan
Zucchini’s mildness makes it an ideal canvas for more aggressive flavors. Simply sautéing it with minced garlic catapults it from delicate to edgy – the recipe calls loosely for “some minced garlic,” and I added enough to stave off an entire swarm of vampires.
With “fragrant” mentioned twice in the recipe sketch, the smells are reason enough to cook this dish – the twin aromas of sautéing garlic and toasting pistachios wafting up from neighboring pans are incredible. Toasting the nuts is a step worth taking – it releases their natural oils, intensifying both flavor and crunch.
The zucchini is tossed with al dente fusilli, sprinkled with the pistachios, and served with parmesan and lots of black pepper. It’s a pretty perfect pasta to start out the fall. Recipe from Mark Bittman’s Kitchen Express.
Zucchini and Garlic Fusilli with Pistachios
Boil salted water for the fusilli and cook it; meanwhile, slice two zucchinis into thin disks. Toast a handful of pistachios in a dry pan until just fragrant and turning golden; set aside. Cook some minced garlic in a couple tablespoons of olive oil until fragrant, add the zucchini slices and two tablespoons water, season with salt and pepper, and cook until soft. Drain the pasta, reserving the cooking water. Toss the zucchini and garlic mixture with the pasta, adding more olive oil and water if needed; add the toasted nuts and serve with grated Parmesan cheese and plenty of freshly ground pepper.
By Freya Bellin
As the days of summer near their end, I think most of us wish we had just one more weekend at the beach, or one more week before schools starts. But, almost as a reward for going back to reality, we do get something wonderful this time of year: tomatoes. And they never disappoint. Plump, juicy, multi-colored, and funny-shaped, early-September tomatoes are a sweet way to say goodbye to summer.
The simpler, the better, when it comes to using ultra-fresh tomatoes in cooking. I love this tomato carpaccio because it sounds so basic, but the flavors come together in a bright, zesty way. I went for the mozzarella variation, which takes a classic combination like tomato and mozzarella and adds a surprise element of peppery arugula, rather than the standard basil. The simple salt, pepper, and olive oil seasoning complements this salad perfectly. Just proof that when you have amazing produce, it speaks for itself. Recipe from The Food Matters Cookbook.
By Freya Bellin
An old classic like pasta salad could always use a little refreshing. This one channels a traditional Greek salad, and to much success. If you know you like bulgur, I would try doubling it straight off the bat and cutting down on some of the bowties. The texture combination is really great, but it gets lost if you don’t have enough bulgur in the mix. The cooked tomatoes flavor the rest of the dish with a light tomato sauce, and the olives add a nice brininess. You might experiment with smaller tomatoes, halved, in place of the larger wedges. The small ones, like grape or cherry tomatoes, are usually a little sweeter—a nice counterpoint to peppery arugula—and it would cut down the cooking time a bit as well. Be sure to let this sit before serving to allow the arugula to wilt and the flavors to meld. I enjoyed it most at room temperature anyway—perfect for leftovers. Recipe from The Food Matters Cookbook.
By Freya Bellin
I had always assumed that risotto was difficult to make—and that by some magical gift only chefs were able to turn measly rice into something rich and creamy. Yet it turns out that risotto, aside from needing a lot of attention, is actually pretty easy to prepare. This one is untraditional in that it uses a short grain brown rather than the standard Arborio, but I hardly noticed the flavor difference at all. It was still starchy and creamy but also delicate, thanks to the grated zucchini that truly just melts into the rice. The flavors are bright and summery: while the lemon is quite strong, it’s very well balanced by the fresh basil. You may try using a bit less than a lemon’s worth of juice and adding more to taste. I say to go for the cheese, butter, and basil. They all complement each other nicely and add a little richness. As for the egg variation? Definitely a success. Most savory dishes can benefit from a runny yolk, and this was no exception. Sprinkle with salt and pepper before serving. Recipe from The Food Matters Cookbook.
Makes: About 4 servings
Time: About 40 minutes
Use the same water for the broccoli as you do for the pasta to save cleaning a pot and to make things go a bit faster. Olive oil is not just a cooking medium here but also one of the main flavors. So, in addition to the 1/4 cup used to cook the garlic, I add some to taste at the end, usually a teaspoon or so per serving. Recipe from How to Cook Everything.
If the idea of undertaking fresh pasta at home makes you want to cry, you may need a pasta handkerchief.
I’m giving away copies of the new How to Cook Everything iPad App, one every day until new year’s eve. Just sign up for the newsletter (look to your left) to enter the running. I’ll pick an email address at random and send you the App.
Makes: Enough for 1 large or 2 or more small pies
Time: 1 hour or more
You won’t believe how simple it is to make pizza dough at home. And because the dough freezes very well (at least for a couple of weeks), it’s even practical to whip up a batch for one or two people and tuck the rest away for another day.
To make pizza dough by hand or with a standing mixer, follow the directions, but use a bowl and a heavy wooden spoon or the mixer’s bowl and the paddle attachment instead of the food processor. When the dough becomes too heavy to stir, use your hands or exchange the mixer’s paddle for the dough hook and proceed with the recipe.
By Freya Bellin
This dish is full of striking flavor combinations. The red onions really absorb the balsamic vinegar and become ultra sweet, which works nicely to offset the bitter radicchio. Plus, the shades of dark purple are really beautiful. The fresh basil comes through surprisingly strongly here too, both in flavor and color. A half cup may seem like a lot, but it’s a great addition.
Notably, this dish is truly a pasta dish and not a steak dish. There’s only a half pound of meat for four servings, but it’s just enough to make it a filling entree. If you like your steak very rare, 2 minutes on each side should be plenty of cooking time. My steak looked quite rare when sliced, but once it was added back to the pot with the other hot ingredients, it seemed to continue cooking a bit too. When the weather gets warm again (or for those of you who are happy to grab a coat and grill outside in the winter), I bet that the vegetables and meat could be grilled rather than seared for an extra smoky element. As mentioned below, it tastes great at room temperature, and while it works for winter, I’ll be happy to make this again come summer picnic season. Recipe from The Food Matters Cookbook.
By Freya Bellin
Polenta can be really fun to work with because of its versatility. You could serve it as a grain with stir-fried vegetables, under an egg, or even as a savory breakfast cereal (think grits). Or, as in the recipe below, there’s also the option to cool it and pan fry or bake it to get more of a solid “cake”. For this recipe, make sure in step 1 to cook down all of the liquid. By the time the polenta comes out of the pot, it should be very thick like a dough and almost resist being spread into a pan. If it’s at all runny, it won’t cool and set properly.
Polenta and mushrooms make a great pair in this dish, both in terms of flavor and texture. Mushrooms get a little chewy when cooked, which is great against the crispy polenta cakes. This mushroom recipe in particular is a great one to have in your back pocket— it’s fast and flavorful and could be served as a vegetable side dish or even inside an omelet with goat cheese. The thyme, garlic, and wine all work beautifully together to make an earthy, very garlicky dish. While this dish involves some forethought because of the cooling process, it requires little active time and comes together easily. If you end up with scraps from cutting up the cooled polenta, you can bake those up too and eat them like fries with ketchup or BBQ sauce. Recipe from The Food Matters Cookbook.
No potatoes. No dough-rolling. No-sweat gnocchi.