Category: Books

Cucumber, Yogurt, and Rose Salad

8/5/2020

Adapted from Six Seasons by Joshua McFadden

Serves 4
1 lb cucumbers, peeled, seeds scooped out, and sliced ¼ inch thick
1 small handful mint leaves, roughly chopped
3 scallions, sliced on the diagonal into long, thin slices
1 Kosher or sea salt & lots of freshly cracked pepper
¼  cup white wine vinegar
¼  cup walnuts, almonds, or pecans, lightly toasted
½  cup yogurt, plain-whole fat
1 tiny handful rose petals
½  tsp rose water

1.Place the cucumber slices into a colander or strainer and toss with 1 teaspoon of salt. Let sit for 30 minutes to allow the salt to draw out the excess moisture. Blot the cucumbers dry with a paper towel. Transfer to a large bowl.
2.Mix the rose water and vinegar together, add to the cucumbers and toss. Add the yogurt and toss again. Add the scallions, nuts, mint, and cracked pepper and toss again. Taste and adjust with more vinegar, salt, or pepper.  Serve soon.

0 Comments

Pasta with Garbanzo Beans, Sausage, and Arugula

4/9/2020

0 Comments

Mark Bittman is an amazing recipe writter. He knows how to scrounge around in the pantry and always come up with something easy to make and delicious. Here is my adaptation of his recipe from his book "Kitchen Express". Check out his website for more recipes. https://www.markbittman.comwww.markbittman.com

Adapted from Mark Bittman’s Kitchen Express
Serves 4
1 pound sausage meat (or ground beef or ground turkey)
2 tablespoons olive oil
4 cloves garlic, sliced
28 ounces canned diced tomatoes, drained
1 14 ounce can garbanzo beans, drained
1 tablespoon fennel seed, crushed
½ teaspoon crushed red pepper
2 cups arugula (or spinach), roughly chopped
4 tablespoons unsalted butter
1 cup flat-leafed parsley, roughly chopped
Parmesan cheese
Salt and pepper to tastes
8 ounces pasta

Boil salted water for pasta and cook it, reserving some of the cooking liquid.
Heat a large sauté pan with 2 Tbs olive oil and cook the sausage meat, breaking it up into small pieces, until cooked through.
Add garlic and cook for 2-3 minutes. Add diced tomatoes, chickpeas, a tablespoon of crushed fennel seeds, and red pepper flakes. Simmer for 5 minutes.
Toss the pasta with arugula and let it wilt. Add the pasta to the sausage mixture, along with the butter and some pasta water if needed to moisten. Add the parsley and season with salt and pepper to taste. Serve with parmesan cheese.

0 Comments