Date Night Dinner in Minutes - Meyer Lemon & Cream Spaghetti

Meyer Lemon & Cream Spaghetti, Photo: NK 

There's absolutely no reason an elegant dinner can't also be easy and fast. Whether you're up for treating yourself to a fantastic home-cooked meal or preparing to entertain a special someone, it's always nice to have a perfect (and perfectly simple) recipe in your back pocket. To that end, we'd like to introduce you to this sensuous plate of Meyer Lemon & Cream Spaghetti.

With just a few easy to find ingredients (regular Lemons work just fine if you can't find the milder, more floral Meyer variety) it comes together very quickly and is, I assure you, impossible to mess up. Just be sure to have your mise en place set up before you begin because the process, though simple, is very time sensitive. The dish you'll create is absolutely scrumptious and very worthy of a company meal. It makes for a fantastic vegetarian pasta course and works in every season. 

Meyer Lemon Cream Spaghetti
Lightly adapted from the Best of the Best Cookbook
Recipe by Todd Porter & Diane Cu, Bountiful
Serves 4 as an appetizer, 2-3 as an entree

Preparing the cream sauce, Photo: NK

Ingredients:
1/2 Pound Spaghetti
2 Tablespoons Olive Oil 
2 Tablespoons Heavy Cream
1/3 Cup Dry White Wine
1 Tablespoon Meyer Lemon Zest (or Organic Lemon)
3 Tablespoons fresh Meyer Lemon Juice
2 Tablespoons finely minced Italian Parsley
1/2 fresh grated Parmigiano Reggiano plus more for serving
Salt

Method:
Note: Before you start, chop, measure, and prepare all your ingredients before you begin the cooking process! 

Beautiful Meyer Lemons, Photo: NK

1. Boil Spaghetti according to package directions in well salted water. 
2. When the Spaghetti is about halfway finished, you'll want to start the sauce. In a large sauté pan, whisk the Oil, Cream, and Wine. Turn the flame to medium-high so that the mixture comes to a simmer. Leave it simmering about 3 minutes, whisking now and again.

3. Once the Pasta is finished, drain it and add it to the sauté pan. Toss in the Lemon Zest, Lemon Juice, and Cheese. Blend by gently yet thoroughly tossing. Add the minced Parsley and toss again.Taste the pasta for Salt and add a sprinkle if needed. You can also include extra Lemon Juice or Cheese if desired. 

4. Serve right away and enjoy! 

Saying Goodbye To Summer - Two Simple Starters

We are counting down the days until fall is upon us, and there aren't many to go. Still, I can't help but feel that for me, there's really nothing like summer. When that pleasant warmth is in the air, the living really does seem easy, and as far as food, everything just tastes a little bit better. I'm sorry to see the season go. 

One of our favorite summer vistas, Photo: NK 

The number one thing I love about cooking and eating in summer is that the absolute simplest ingredients really seem to shine and require minimal fuss. This also means that entertaining becomes even more of a breeze. Picking ingredients at the height of freshness and ripeness is the key to cooking in any season (and Autumn's no slouch when it comes to amazing seasonal produce). 

So we're sending off Summer 2014 by highlighting two ingredients that peak in the month of September- Tomatoes (as we discussed in a recent post) and beautifully fragrant Honeydew Melons.We'll show you a pair of INSANELY simple serving ideas for these late season gems. 

Get them while you can because soon we'll be talking pumpkin everything! 

Here goes:

Tomato & Onion Stack, Steakhouse Style - This is how they serve the Tomato and Onion Salad at the iconic Brooklyn Steakhouse, Peter Luger. It's so easy to recreate at home using a bottle of their famous steak sauce, available in most grocery stores. 

Tomato & Onion Salad a la Peter Luger, Photo: NK

HOW TO:

Easy! Slice up super ripe Beefsteak Tomatoes and then cut equally thick rounds of Vidalia Onion or other White Onion. Layer as pictured, adding a very light sprinkle of Salt and Pepper a few times throughout. To finish, drizzle with Peter Luger Steak Sauce. I like to embellish this simple side with a quick sprinkle of Basil Ribbons, but the folks at Peter Luger serves this as-is and it's just great. Enjoy - and keep an eye out for our forthcoming post, Bringing the Steakhouse to Your House, where we explore the enumerable wonders of the Iceberg Wedge Salad. 

Next…

Honeydew Melon & Mint Appetizer  - (*pairs deliciously with a dry Rose)

A quick Melon starter. Unexpected and refreshing! Photo: NK 

HOW TO: For this incredibly easy and striking nibble, I like to slice long, thin wedges of Honeydew, and then slice them in half once more. Slice up some thin ribbons of Mint and sprinkle throughout. If your melon is perfectly ripe as it should be, this will be a light and refreshing way to kick off a meal. No one ever expects to see melon as a starter, but it's always a hit. If you prefer to be more traditional, throw some Prosciutto alongside this on the platter for a classic sweet/salty combo.  

And there you have it - two starters, both easy and delicious, as a farewell to a great season. May fall bring you many great meals ahead. Be sure to check back for plenty of seasonally inspired autumn eats. 

See you soon! 

Italian Pasta Classics - Cacio e Pepe

For the latest edition of our recurring series of essential Italian Pasta recipes (check out the first and second installments here), we are making possibly the simplest and most purely satisfying dish of them all - one that hails from Lazio region where you find the Eternal City of Rome: Spaghetti Cacio e Pepe or Spaghetti with Cheese and Pepper. 

Cacio e Pepe, a simple comfort food for your Italian Table, Photo: NK

Rome is known for its often rich and decadent (yet simple) pastas. Other traditional sauce preparations include the ever-popular Amatriciana, Gricia, and perhaps the most well known of the bunch, Carbonara. We enjoyed them all immensely during our gorgeous family trip to Rome just last year. What I wouldn't give to relive that week right about now!

Luckily, another flavorful pasta from Italy's Lazio region is just minutes (and less than 4 ingredients) away. Cacio e Pepe is a comfort dish that is packed with flavor thanks to Pecorino (sheep's milk) Cheese and spicy and freshly crushed black Peppercorn. Think of it as a stripped down Carbonara. 

Crush the peppercorns right before cooking, Photo:NK

But first things first - It's important to note that true Cacio e Pepe will have absolutely no oil, butter, or milk. Then how do you achieve the creaminess that makes this dish so effortlessly decadent? It's all in the execution. 

For a few pointers on how to perfect this exquisitely simple, rustic plate, we turn to Lidia Bastianich, who is, in my mind, a trusted source for all things authentically Italian.

Image and below text courtesy of Lidia's Italy

Spaghetti Cacio e Pepe
Adapted from Lidia Bastianich
Serves 4 adults as an entree, 6 as an appetizer course

Ingredients:
2 Cups of high quality Pecorino Romano Cheese (Lidia recommends a middle-aged Pecorino if possible, aged 8-10 months)-freshly grated from a wedge of cheese (usually at least 8-10 Ounces) plus more for garnish

2-4 teaspoons (by taste), Black Pepper. (Preferably whole Peppercorns crushed with a mortar and pestle or heavy object, or ground in a grinder). Of course, if you are pressed for time, pre-ground pepper is fine - the fresher the bottle the better. You can always add more pepper at the end - very peppery is a good thing! (Tip: I use a slightly lighter touch when serving kids but then add extra pepper to mine once it's on the plate.)

1 Lb fine quality dry Spaghetti - De Cecco brand  - in my opinion - is the the best commercially available dry pasta out there

Salt  (I like finely ground sea salt or Himalayan Pink Salt if you have it - but regular table salt works just fine!

It's all in how you mix it, Photo: NK

Method:
1. Prepare all your ingredients while water is boiling or before - crush the Pepper, grate the Pecorino, find your heatproof bowl, set out your Salt.

2. Set a pot of well salted water to boil.

3. Cook Spaghetti according to package directions, making sure it's al dente.
As pasta comes close to cooking, warm a large and heavy heat proof bowl. You can do this by ladling some hot pasta water into it and discarding just before you begin to use the bowl. Do not drain the pasta. 

4. Once Pasta is cooked (go for perfectly al dente, not more), use tongs to grasp it and transfer it to the warmed bowl, holding it over the pot to drain for a minute. 

5. Now, immediately add the grated Pecorino to the bowl right away, tossing the pasta quickly as you can, and continually sprinkle in the Pepper. As you toss using your tongs, add a tablespoonfuls of Pasta Water one at a time to moisten the Spaghetti and allow the Cheese to blend nicely. It should look a little creamy, not watery. Finally, add a big pinch of salt and give it a toss. Taste and add a little more if needed. To serve, you can grate a little extra cheese on top if you like and place more Pepper on the table as well. Serve immediately and very hot.
Buon appetito! 

Italian Pasta Classics - Aglio Olio e Peperoncino

Photo: NK 

Welcome to Part II of our Italian Pasta Classics series, where we share the very best in traditional pasta dishes for your viewing and eating pleasure.

Check out Part I HERE.

Today, we want you to know about Aglio Olio e Peperoncino - or pasta with Olive Oil, Garlic and Crushed Red Pepper. This rustic, peasant meal has been claimed by much of Southern Italy. A few sources believe it originated in Abruzzo, but the jury is still out. 

Let's just agree that this ever so simple dish belongs to the nation itself, and that in the pantheon of authentic pasta recipes, it is most certainly one of the greats.

Anchovy haters: be brave.
The anchovy fillets melt into the oil as you warm it and become virtually undetectable. If you use good quality imported anchovy fillets, ideally packed in oil, I can assure you that the finished dish will have absolutely no fishy taste. The anchovies themselves lend a complexity to the flavors that is, I believe, absolutely essential. Still, you are more than welcome to make this recipe without them, but I happen to think you'll be missing out! Some (questionable) recipes also call for grated parmigiana or pecorino, but I don't recommend it.

You could make this dish with regular spaghetti, linguine, or any other long pasta. We opted for Spaghetti alla Chitarra. Cut on an implement called the Chitarra (it is strung with wire much like the eponymous guitar), the resulting pasta takes the form of long, thin ribbons with square, rather than rounded edges. Why make Aglio Olio e Peperoncino? It is easy, fast, delicious and cheap! Feeding a family of four for well under dollars 10 is no problem with this recipe. 
Buon appetito!

 ~This meal was made in loving memory of Grandma Peg who will be dearly missed. 

Photo: NK 

Aglio Olio e Peperoncino
Serves 4 

Ingredients:
1 Lb Spaghetti or other long pasta (we used Spaghetti alla Chitarra)
6 Tablespoons of Extra Virgin Olive Oil
7 Anchovy fillets packed in oil (imported) 
7 medium or large Garlic Cloves, minced
1/4 -1/2 teaspoon Crushed Red Pepper (less if you prefer mild spice)

2/3 Cup Italian Parsley, most of it finely chopped, a few sprigs reserved for garnish
Approximately 1/3 Cup Pasta Water
Salt
Black Pepper

Method:
1. Set a pot of salted pasta water to boil and then cook the pasta according to package instructions until it is almost al dente. Drain, reserving about a 1/2 cup of pasta water. 

2. In a very large skillet, warm the olive oil over a medium flame. Add the anchovy fillets and let them cook until they dissolve fully into the oil. You can use a wooden spoon to stir and help them along. 

3. Once anchovies have fully dissolved you can add the garlic. Lower the heat to low so that garlic does not burn. Add the crushed red pepper as well as the black pepper. Cook the garlic for a few minutes (about 3) taking care not to burn it. 

4. Add about a 1/3 cup pasta water to the pan. Add the cooked pasta, and toss on the parsley. Turn up the heat a bit and toss the pasta in the skillet for 1 or 2 minutes until everything is coated. Season with additional black pepper and taste for salt. Add more only if needed. Serve immediately with a sprig of parsley and enjoy!

The Ultimate in Easy Starters - Pan con Tomate

Labor Day is almost here and even though we have a big bash planned, we are, as always, keeping things simple.  For our holiday weekend barbecue, we'll be serving up a traditional Spanish tapa to kick off our meal - Pan con Tomate. Pan con Tomate means bread with tomato, and that's really almost all there is to it. Extremely ripe tomatoes are grated into a pulp and put atop crusty slices of a toasted bread that have been liberally rubbed with garlic and drizzled with olive oil. 

Grating the Tomatoes, Photo: NK

Basic though it may be, Pan con Tomate also happens to be insanely delicious - so much so that you really can't fathom just how good it it is until you try it for yourself. The tips below will help you to put this under-five-ingredient and absolutely to die for appetizer together with ease. 

TIPS:

To make a stellar Pan con Tomate, be sure to get yourself some really fantastic bread. I think that a large, round peasant loaf sliced about a 1/2 inch thick is the best bet because it toasts up very light and easy to bite while the crust maintains its crispiness. We like to use Eli's brand. 

Finally, the recipe hinges on having very ripe beefsteak tomatoes. Really any type of larger tomato will do, but beefsteaks have been especially flavorful this summer. A nice drizzle of good quality, fruity extra virgin olive oil is also important, as is a dusting of kosher salt. 

Pan con Tomate, Photo: NK

Serve up these toasty slices of garlic and tomato-ey goodness and watch as your guests gobble them up. It's hard to say just what makes these so good, but the fact that they are incredibly easy to makes them all the more wonderful. I hope you enjoy this dish as well as all the compliments it's sure to get you! 

Pan Con Tomate

Serves 4 

Recipe Courtesy of Saveur

Ingredients: 
1-2 very ripe tomatoes sliced in half (ideally beefsteak variety)

About 8 Slices of bread sliced 1/2 inch thick (ideally a round peasant loaf) 

Good Quality Extra Virgin Olive Oil 

2 Cloves Garlic, each sliced in half

Kosher Salt 

Method:

Over a box or handheld grater set over a bowl, rub tomato halves until all the pulp is grated and only the skin remains. 

Lightly toast the slices of bread until crispy and slightly golden.

Rub the tops of each slice with a half clove of garlic. Press hard to be sure the garlic is transferred onto the entire surface of each slice (the crispiness of the bread will aid in the transfer). 

Next, drizzle slices with Extra Virgin Olive Oil. Liberally spoon tomato pulp over toasts and sprinkle with kosher salt. Serve immediately and enjoy!

Simply Summer - Corn With Garlic Jalapeño Lime Butter + Queso Fresco

Don't you just love it when things are simple? Today's post is about an absurdly easy yet show-stopping side that will have your guests smiling in no time.

Corn on the Cob with Garlic Jalapeño Lime Butter and Queso Fresco, Photo: NK

Corn on the Cob with Garlic Jalapeño Lime Butter and Queso Fresco is really as easy as mixing up a few ingredients and then boiling (or grilling) one of the season's best veggies - sweet summer corn.

The inspiration for this recipe came to me years ago while I was watching an episode of Boy Meets Grill, one of Bobby Flay's Food Network shows. Bobby mixed up something quite like today's Garlic, Lime, and Jalapeño Butter for corn - which of course he grilled. Ever since then, I've been making this amazingly easy and flavor-packed compound butter each year using my own favorite ingredients and proportions. Honestly, I have yet to find a guest who doesn't love it, and it's an easy way to deliver major wow factor with almost no effort! I personally prefer the ease of quickly boiling corn, but you can certainly grill it as Flay recommends. Up to you!  Check out his version HERE.

In general, compound butters are a great make-ahead way to jazz up both proteins and vegetables. In fact, you may also want to check out our Meyer Lemon Herb Butter for Lamb HERE. 


Corn on the Cob With Garlic Jalapeño Lime Butter and Queso Fresco 
Inspired by Bobby Flay 
Yield - 1 Stick of Butter + 8 Ears of Corn 
Ingredients: 

Creating the Garlic Jalapeño Lime Butter, Photo: NK 

For the Garlic Jalapeño Lime Butter
Zest of 2 Limes + 1 teaspoon Lime Juice 
3 Large Cloves of Garlic, finely minced
1 Large Jalapeno, minced (seeds and all) 
1 Stick of Salted Butter, sliced up and softened 


For the Corn
8 Ears of sweet summer Corn
1/4 Lb Queso Fresco (or Cotija Cheese, or even Pepper Jack)
Black Pepper
3 Limes, quartered, for serving 



Method: 
1. First, make the Butter. In a small bowl or mug, mix together sliced butter at room temperature with the first four ingredients until fully incorporated. 
Spoon onto a square of plastic wrap and shape into a a baton shape. Roll plastic over the butte carefully and seal on each end - like a party favor. Place in the freezer for 5 minutes or the refrigerator for 20. Before using, slice butter into pats and bring to room temperature.

Voila! Photo: NK 

2. About 20 minutes before you are ready to serve the dish, set a very large pot of water to boil. Once boiling, add the ears of Corn and cook until tender - about 5 minutes. Remove ears of corn to a platter and top with slices of Garlic Jalapeño Lime Butter (you will likely have some butter leftover). 


3. Spread pats of butter around so they begin to melt. Grate the Queso Fresco or other cheese over the platter, top with a quick squeeze of lime juice and a good sprinkle of black pepper. Serve family style with lime wedges 

Enjoy! 

How To - Festive Cranberry Centerpiece

Happy Holidays to all, and for those who celebrate, Merry Christmas! Chances are, you're spending this weekend like we are - decking the halls and prepping for your holiday feast.

My Mom-in-Law's Beautiful Cranberry Centerpiece, Photo: NK 

If you are being hosted rather than hosting, check out this winning no-cook hors d'oeuvre idea that comes together quickly HERE. As you know by now, we'll be hosting our annual multi-course Italian Feast of the 7 Fishes. It's looking like we are actually going to make only 6, to be sure our small group of guests has room for dessert. Good luck with all your prepping, and we wish you and yours a joyous holiday and happy New Year! Tune in next time for the full report from our Christmas Eve Feast - including wine pairings and prep tips.  I'll leave you today with an ingenious and easy idea if you're looking for some last minute festive decor that won' t break the bank. All you need to make our beautiful Holiday Centerpiece is:

1-2 packages fresh Cranberries

Water

Candles

A decorative Bowl

To Assemble: 

Simply place your Candles in the Bowl, and arrange Cranberries to your desired height around them. Place the Bowl where you would like it to be displayed, and fill with Water slowly, using a watering can. 

Special thanks to my mom-in-law for this great idea! 

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