Selective Palate

So summer is officially here and so is my local farmers market. Even though it is still early in the growing season for Vermont we have had quite a nice bounty. The local farmers have also been dropping off their goods to our local coop so I don’t have to wait all week! A while back I just happened to stumble on a bunch of beautiful ramps. Without even thinking I grabbed 2! Knowing the season is super short I just had to grab them without even thinking about what to make. When I got home I laid them out on the counter. What to do? PESTO!

Ramp Pesto with Asparagus tossed with Spaghetti

Ingredients:
1 bunch wild ramps (leaves an d bulbs)
handful blanched almonds (about ¼ cup)
¼ cup Parmesan cheese
salt and pepper to taste
enough olive oil to bring it all together plus 1 T.
1 bunch Asparagus cut in 1 inch pieces
1 lb spaghetti

Recipe:

In a blender place first 4 ingredients with the motor running stream in enough olive oil till the sauce comes together . Set aside. Make pasta to package directions. While that is boiling heat up a sauté pan with about 1 T. olive oil and quickly sauté the asparagus until tender crisp or however you like them. Add cooked pasta to sauté pan with asparagus and toss. With heat off mix in the pesto thoroughly, add some pasta water if you need to thin it out and gently heat the pesto. Serve immediately with some fresh parm!

This is a really yummy, satisfying, fresh and pretty dish! I served it for company and everyone loved it. It went great with both the chardonnay and pinot noir I served plus since we all ate it the garlic breathe was canceled out!

Like every other “foodie” in the world I enjoy watching, you guessed it cooking shows. So it should come as no surprise that the other day while working I had the TV set to the Food Network for background noise. Now I have to say that I am not a huge Rachel Ray fan, she tends to get on my nerves a bit. However, I find her mostly genuine and I tend to like some of her ideas; though enough with the freakin’ burgers will ya! Anyhow her show came on and she was making a Puttanesca with Tuna “Polpettes” (otherwise known to everyone else as meatballs!) It sounded very good to me so I stole it! Well not really I mean her point is to take her ideas and run with them right? So that is what I did.

Recipe:

Sauce:
1 lg. can whole tomatoes
1 cup crushed tomatoes
1/2 - 1/3 cup chicken stock
Olive Oil
5 (or more whole anchovies)
1 tsp. (or more) crushed red pepper flakes
4-5 cloves garlic minced
small jar capers - drained
3/4 cup of chopped olive cured or kalamata olives
1/2 cup fresh basil shredded
couple good dash of hot sauce - to taste
salt & pepper to taste

Tuna Meatballs:
1 med - large tuna steak
1 egg
handful of parsley
2 handfuls of breadcrumbs
salt & pepper

For the sauce heat a saute pan on med high the add enough olive oil to coat the pan. Once hot add your crushed red pepper flakes anchovies. Break up the fillets with a wooden spoon until they are almost resolved then turn down your heat to medium and add your garlic and give a good swirl. Add your crushed tomatoes, stir to combine. While that cooks a bit open your whole tomatoes and reach in gently squeeze them. I know this is messy and there are other ways to do this but I usually use my hands, I like the feel of the tomatoes bursting! When you’re done (take your time I know its fun to play with your food) add them to your pan sauce ‘n all. Give another good stir to combine all the ingredients. Now you can add your chopped olives and capers. Once combined taste for seasoning. Add the hot sauce if you like and since we are using so many salty, briny things it may only need pepper but depending on how you like it you can add a pinch of salt as well. You can add the chicken stock at this point too to thin down your sauce. Since it is not only a sauce but a poaching liquid for the meatballs I tend to like this a little thinner than a traditional ragu so I used about 1/2 of stock but you be the judge of how thin you want your sauce. I also think the stock gives it a little added richness. Also this is the point you would want to add 1/2 of your basil.

Tuna Meatballs:
These couldn’t be easier! Chunk up your tuna steak and throw in a food processor. Pulse a few times to get it going then add the rest of your ingredients. Pulse until well combines and resembles, well meatball mix! Remove to a bowl and with your hands mix in a small amount of good olive oil. Roll meatballs into about the size of golf balls. Once you have rolled them all place delicately in the sauce. Cover the pan and cook for 5 minutes! You don’t want to over cook these so I plop them in once the pasta is done. They take no time at all.

Top pasta with sauce and meatballs and garnish with the leftover shredded basil! This will surpise you I promise. The meatballs come out so light and fluffy and you would never guess that is was tuna. They absorb the flavor of the sauce nicely but not too much. Great when you feel like a pasta dish but without the bloated feeling afterword!

Last night I came home and was feeling under the weather. This year has been kicking my but I tell ya! I was feeling in the need of some comfort food. For me that means starch, preferably with cheese! Well considering I have been trying to be healthier this was no easy task.

Usually when I make pasta even though it is only M and I, I make the entire box so that we have it on hand for quick meals throughout the week. Last night we had some nice multi-grain penne just sitting waiting to be dressed in sauce. I asked M whether he felt like red or white sauce and he couldn’t make up his mind so I decided to make both! In under 15 minutes I whipped up restaurant quality Penne ala Vodka.

Recipe:

1 pat butter
drizzle olive oil
2 strips bacon or panchetta cut in small dice
2 cloves garlic chopped fine
1/3 cup vodka
3/4 cup crushed tomatoes
1/2 cream
handful parmigiana cheese
salt and pepper to taste

Melt butter and olive oil in pan and add chopped panchetta or bacon. Saute for a few minutes until you see the meat beginning to brown then add garlic. Saute another 30 seconds. I then drained some of the fat and added the vodka. Let the vodka reduce for another 30 seconds or so and add the tomatoes and cream. Stir to combined and reduce. At the end add the cheese , salt and a good pinch of freshly ground pepper to taste.

Top penne with sauce and enjoy. For M I added a little chicken we had leftover as well. You could also make this a vegitarian meal by not using the panchetta/bacon, it will be just as good. I kw this is not the healthiest version but i cut out some of the fat and used more tomatoe than cream. I this really it is about moderation. A little of this sauce goes a long way. I was able to sucomb to my comfort food craving while still not going completly over bored.