A Lot of Snow & a Little Pasta

Being blanketed by a wintry sea of snow is somehow a refreshing way to head out of 2010.  But after 3 days of slush, chilly temperatures and being a bit too cooped up for my own good, one can't help but crave a little cold-weather comfort food.  The lonely Brussels sprouts and prosciutto in my fridge seemed like the perfect pairing for a cozy, indulgently healthful dinner.  Who knew fiber and antioxidant-rich B. sprouts could be such shining stars in a pasta dish.  I'll definitely be making this again in 2011!

Pasta with Brussels Sprouts, Prosciutto & Parmesan Sauce
serves 4

8 oz (1/2 box/bag) tubular pasta (I used casarecce here, thank you Eataly!)
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1/4 cup low-sodium chicken broth
4 cups Brussels sprouts, trimmed and thinly sliced
2 slices prosciutto, roughly chopped
salt and freshly ground pepper to taste
1/4 - 1/2 teaspoon red pepper flakes or 1 small chili pepper, thinly sliced
1/2 cup whole milk
1 1/2 tablespoons butter
2/3 cup freshly grated Parmesan or pecorino Romano cheese

Cook pasta for 11-13 minutes in salted boiling water.
While water is boiling, add olive oil to pan and cook garlic for 2 to 3 minutes over medium-low heat.  Increase heat to medium-high and add Brussels sprouts and chicken broth.  Saute for 5 minutes, add prosciutto, season with salt, pepper and red pepper flakes.  Cook until sprouts are soft, about another 7 to 8 minutes.
In a separate small saucepan, combine butter, milk and cheese over medium-low heat.  Bring to a simmer and allow cheese to fully melt.
Drain pasta and add back to pot.  Toss pasta with Brussels sprouts mixture and cheese sauce and serve.

Images: my own

A Haunted Table & Some French Inspiration

Hope everyone had a haunting Halloween weekend!  Putting the piles of bite-sized candy aside, here are a few decidedly "deadly" dishes for your next black-out dinner party from Jewels of New York.  

black linguine with kalamata olives

grilled radicchio with blackberries

 chocolate hazelnut crepes with concord grape compote

And to start your week off with a bit of Monday morning day-dreaming, a few photos from the Parisian kitchen of Charles and Julie Carmignac - tucked in their cozy lower Left Bank 19th century apartment.  Makes you just want to whisk yourself away on a French sojourn doesn't it?

  
Just this weekend, the New York Times noted Paris as the hottest culinary spot in Europe at the moment and highlighted Rino, an uber-hip bistro that opened last February near the Bastille with Roman-transplant chef Giovanni Passerini at the helm.  

images via: jewels of ny, the new york times, paris notebook

In the Kitchen :: Autumn Pasta with Apples, Ricotta & Brown Butter Sage Sauce

moi with the founding editors of Rue, Miss Anne Sage (of CitySage) and Crystal Gentilello (of Plush Palate)

Yesterday was all about some good cooking, gorgeous floral arrangements and inspiring tabletop designs.  Partnering with my wonderful team of ladies from Rue Magazine, Kat Flower and Merci New York, I had the pleasure of cooking at the New York Design Center's "What's New What's Next" event.  The event highlighted the flavors, colors and feel of season.  The featured dish was apparently a big hit (gobbled and gone within an hour or so), but  you can easily replicate it at home, bringing all the scents and tastes of autumn into your own kitchen.  A few items of note--fresh ricotta cheese makes the WORLD of difference in any recipe.  Get the good stuff, a small, local brand if possible.  And don't stress about the calories/fat - you get such great flavor and texture, a small dollop is all you need!  And bonus, ricotta is packed with calcium.  Brown butter sage sauce also sounds incredibly rich, out of the question right?  When done right, anything's feasible.  The proportion of the butter sauce to the pasta and apples is significantly smaller, making for a light but delectably smooth and aromatic pasta dish.  The recipe, and photos from yesterday's smash event below...

 if only my kitchen were this spacious, I love the "English country" feel of it

Pasta with Apples, Ricotta & Brown Butter Sage Sauce

Serves 4

½ 16 oz package of twisted or tubular pasta like garganelli, casarecci or gemelli

1 tablespoon extra virgin olive oil

1 shallot, minced

2 green or tart apples, diced

1 cup fresh ricotta cheese

¼ teaspoon ground nutmeg

salt and freshly ground black pepper to taste

1 tablespoon butter

2 tablespoons sage, chiffonade (stack the leaves and roll them like a cigar, then cut into long, thin strips)

additional black pepper for serving

Bring a large pot of salted water to boil.  Cook pasta for 9 to 11 minutes until al dente. 

While pasta is cooking, add olive oil to a large sauté pan  and sauté shallots for 1 minute over medium-high heat, add apple and cook for 3 to 4 minutes until apple softens slightly.  Set mixture aside in a small bowl.

Mix together ricotta cheese, nutmeg, salt and pepper.  Add to a small saucepan and keep warm over medium-high heat.

Add butter and sage to the large sauté pan and cook over medium heat for 5 to 7 minutes just until butter begins to lightly brown in color (when it takes on a nutty smell you’ll know it’s ready).  Add apple mixture and cooked pasta back into sauté pan and lightly toss.  Serve with a dollop of warm ricotta cheese and a sprinkle of extra black pepper.   

the other featured...an apple tart with spiced caramel sauce & chicken liver pate crostini with green apple

find both recipes within the pages of Rue's inaugural issue!

Merci New York & kat flower's whimsical, enchanted-garden-themed table design. I have a minor obsession with the gold bamboo flatware (vintage courtesy of Kathleen's mom) and those beautiful gold-trimmed plates from ABC Carpet & Home

 one word: breathtaking.  kat flower, you are a floral force to be reckoned with!

...and to Anne, Crystal, Caitlin, Alaina, Kathleen and Jackie - AMAZING working with you all.  Hope everyone got home safely!
...final note -- what made my life (ok, maybe just my cooking) a little easier yesterday?  ScanPan's fantastic cookware, particularly their saute pan.  It works wonders with induction burners. And those suckers are known to be incredibly challenging to cook on!

Quick & Dirty News Feed

I just read/watched two good news stories that are worthy of a quick post.

1) 5 Meals with 10 Kitchen Staples
Checkout Mark Bittman's spot on this morning's Today Show and watch him whip up a summer pasta with breadcrumbs, spinach and a touch of bacon along with 4 other meals in under 15 minutes. I've mentioned Mark (and his kitchen staples) before and you all know I'm all about a teeny bit of easy prep to keep a healthy kitchen well-stocked.

2) The Latest & Not-So-Greatest Diet "Quick Fix"...It's all about Smell
Here's an article in today's Times unmasking Sensa, tiny granules you sprinkle on food that act as appetite suppressants by stimulating your olfactory gland (smell from nose to brain) to signal satiety. Basically Sensa and other similar products take the pleasure out of eating and thus, make your favorite dish of mac n'cheese or piece of chocolate cake much less appetizing. Take pleasure and enjoyment away from me? Not so fast, sorry. I'll pass and would prefer to sniff AND eat...in healthful, indulgent moderation of course.