11.15.2017

Pasta with Brussels Sprouts, Gorgonzola, and Brown-Butter Pecans


Salt
10 oz. Brussels sprouts, trimmed (2 cups)
1 1/2 Tbs. olive oil
Freshly ground black pepper
1/2 lb dried ear shaped pasta (the recipe I followed asked for orecchiette, but you could use medium shells)
1 Tbs. unsalted butter
1/4 cup coarsely chopped pecans (walnuts will also work)
1 large shallot, minced (may substitute with a couple cloves of garlic)
1/2 cup cream or milk
1/2 cup Gorgonzola, crumbled
1 Tbs. fresh lemon juice

Position a rack in the lower third of the over, set a heavy rimmed baking sheet on the rack and heat the oven to 500℉. Bring a large pot of well-salted water to boil over high heat.

In a food processor, slice the Brussels sprouts. Transfer them to a large bowl, drizzle with the olive oil, sprinkle with salt and pepper and toss until well coated. Remove the baking sheet from the oven and spread the sprouts on it in a single layer. Roast, stirring once halfway through the cooking time, until the sprouts are tender and flecked with charred bits, 10-15 minutes.

Meanwhile, cook the pasta according to the package directions.

In a medium heavy-duty skillet, melt 1/2 Tbs. of the butter over medium heat. Add the nuts and cook, stirring frequently, until the butter is deeply browned and the pecans are toasted, about 3 minutes. Transfer to a plate and set aside.

Melt the remaining 1/2 Tbs. butter in the skillet over medium heat. Add the shallots (or garlic) and cook, stirring occasionally, until softened, 2-3 minutes. Add the cream/milk and bring to a simmer. Off the heat, add the Gorgonzola and stir until melted.

Drain the pasta and return to the pot. Add the Brussels sprouts, Gorgonzola sauce, and lemon juice and toss well.

Enjoy!

Adapted from recipe in CookFresh

4.15.2017

Naan

I learned how to make this recipe from an Indian friend of mine and it is amazingly easy and very delicious.

1 cup flour
1/4 tsp baking soda
1/2 tsp salt
2 tsp sugar
 1 cup milk
1 egg
1 Tb vegetable oil in a bowl to moisten fingers when forming bread

1. Mix flour, baking soda, salt, and sugar together.
2. Whisk milk and egg together.
3. Slowly add milk/egg mixture to dry ingredients to form a dough.  It should not be too sticky.  If so, add more flour.
4. From dough into golf size pieces.
5. Roll out dough balls thinly and cook over skillet on the stove.  Flipping after about 2 minutes.
6. Brush butter over the top, if desired, and serve.


4.14.2017

Lemon curd

This curd is great with tea scones.  The flavor is intense and so fresh!

2 large lemons, juiced
3/4 cups sugar
2 eggs
2 egg yolks
1 and 1/4 tsp lemon zest (from lemons above)
pinch of salt
1/2 cup cold butter, diced

1. In a saucepan combine the lemon zest and the sugar.
2. Whisk in the yolks and then the whole eggs.  Add salt.
3. Slowly add the lemon juice from the lemons. The mixture will be thick.
4. Put the saucepan over medium heat and stir continuously, until thickened. The mixture will physically change from just thick and light to more bubbly and thick.
5. Remove from heat and add bits of butter while whisking until all butter is added and melted.
6. Let cool and enjoy!

This recipe is simplified and based off of the recipe at cafejohsonia.