Posts Tagged ‘cheese’

Couldn’t resist the lame title.  Blame my punny boyfriend.

Turns out that Skyline chili recipe I recently shared makes a LOT of delicious, spicy meat sauce.  So much so that when “we” weren’t eating it cold out of the fridge with a spoon, we were looking for ways to reinvent it.  And these enchiladas were a great way to waste not, want not.  They tasted even better the next day after all the flavors had melded.





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I think I’m in love:


Credit: jamieoliver.com

Kudos to Jamie Oliver’s food stylist/photographer.

Doesn’t this look scrumptious?  I don’t often use that word, but I’m pretty sure it fits this Tagliatelle with Spinach, Mascarpone, and Parmesan.

Check out the list of ingredients:

-455 g/1lb. tagliatelle or spaghetti
-olive oil
-2 tsp. butter
-2 cloves of garlic, peeled and sliced
-a few pinches of nutmeg
-400 g/14 oz. fresh spinach, washed thoroughly and finely sliced
-sea salt and freshly ground black pepper
-120 ml/4 oz. double cream (or creme fraiche)
-150g/5 oz. mascarpone cheese
-2 handfuls of freshly grated Parmesan cheese

Maybe it’s a symptom of my Western diet, but this dish appeals to me on a very primal level.  All the major food groups are represented: butter, cream, pasta, and cheese!

I’m just kidding (sort of), but it does look great.  My guess is, much like fettucini alfredo, this is too rich to eat a lot.  It would make a fantastic side dish served with some roasted fish and a nice vinegary or grapefruit salad.

Here’s the rest of Jamie’s instructions, in his inimitable prose:

“Bring a large pan of salted water to the boil, add the pasta, and cook according to the packet instructions. Meanwhile get a frying pan or wok warm, add a drizzle of olive oil, the butter, garlic and nutmeg. When the butter melts, add the spinach. After 5 minutes it will have wilted down and will be nice and dark. A lot of the liquid will have cooked away and you’ll have wonderful intensely flavoured spinach. At this point season with salt and pepper until it tastes good, then add the cream, mascarpone and a little ladle of cooking water from the pasta. Let this come to a simmer and then season again.

Drain the pasta, reserving some of the cooking water, then stir it into the spinach sauce. Add the Parmesan and toss everything together. Loosen to a nice silky consistency with some of the reserved cooking water, so it doesn’t become too claggy. Check once more for seasoning and serve straight away.”

Claggy!  Hah!

Thanks to Fraser for the recipe tip!

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Mark Bittman is a creative guy.  In the fear that the NYT will slap me down for reprinting his entire list of 101 Simple Appetizers in 20 Minutes or Less without permission, I’ll just nudge you in the direction of the website.  Highlights include:

22.   Cut pork tenderloin into 1-inch slices; broil or sauté until done. Cut each piece across into 3 or 4 thin slices, then pile onto round bread slices, toasted or not. Top with slice of Manchego and bit of piquillo pepper.

24.   Portable Caprese: Skewer a small ball of mozzarella, a grape tomato and a bit of basil leaf. Sprinkle with salt and pepper, and drizzle with oil.

25.   A no-brainer: Cut slab of bacon into 1/2-inch chunks. Cook in a skillet, a broiler or a high-heat oven until nice and crisp. Skewer with a grape tomato.

49.   Pork kebabs, Iberian style. Mix 1 tablespoon garlic, 1/4 cup chopped onion, 1 tablespoon ground cumin, 2 teaspoons paprika, 1 tablespoon grated or minced lemon zest and 1/4 cup freshly squeezed lemon juice. Toss with 1 pound cubed pork shoulder (with fat). Skewer. Broil about 5 minutes.

55.   Stuff Medjool dates with a piece of Parmesan or Manchego or an almond. Or fresh goat cheese. Or mozzarella, and bake until the cheese begins to melt.


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