0803 Farfalle with Caramelized Onions, Sugar Snap Peas, and Ricotta

The June 2009 issue of Bon Appetit lingered on my dresser, unread, for nearly a year until Maria pointed out the profile of Niagara-on-the-Lake, which led us to a couple of delicious destinations on our recent trip.  Since then, we’ve made at least three dishes from this issue, including last week’s wonderful polenta with a bunch of veg.  I’m not sure what the moral of this story is – maybe that I should neglect my cookbooks more often?

Tonight’s dinner was yet another success from the June ’09 issue – a pasta that was light but rich, fresh while also creamy.  I substituted farfalle for the orecchiette, and halved the amount of pasta, which resulted in a very good pasta to stuff ratio.  The onions totally melted away into a golden sweetness, and the ricotta was just enough to coat without overwhelming the flavors.  Shane took one bite and remarked that it was very fresh!  We both thought this would be good with asparagus or peas, or with chicken added.  We’ll definitely be making this again, which is more than I can say for the last riff on mac and cheese that we tried.

Orecchiette with Caramelized Onions, Sugar Snap Peas, and Ricotta Cheese from Bon Appetit


0729 Impromptu Pasta

I’m not sure what I had in mind tonight. Our planned meals got all switched around this week by my moods and our lack of interest in things that seemed fantastic a few days previously. To some extent, this worked out in our favor tonight, as we had a bit of a lot of things to use up.

I suppose this could also be appropriately called ‘End of the Fridge Pasta’, as that’s what it contained. A few leftover sausages from Sunday’s breakfast. A handful of 2nds tomatoes, too ripe to leave on the windowsill amidst the onslaught of fruit flies. A quarter of an onion. A few spoonfuls of ricotta, purchased for pasta we never made. The last of a box of whole wheat angel hair, tossed into boiling water when I realized the sauce wouldn’t wait for farfalle.

The end result? Two bowls of creamy, hearty pasta studded with bite-size pieces of excellent pork sausage. Two happy faces and full tummies.

0725 A Day of Improv Meals

Breakfast: sausages, an asiago bagel sliced into four pieces of toast, fried eggs for Shane and slices of tomato for me.  Weekend Edition Sunday and the puzzle.  Coffee.  A late morning attempt at geocaching turned into half an hour of wandering in the woods.  Who knew that we could wander in the woods without leaving our neighborhood?

Lunch: I had intended to riff on this recipe for dinner last night, but we ate at weird hours, and so pushed this back to today.  While I prepped and grilled mushrooms, zucchini, and a purple pepper on our grill pan, Shane picked basil and whipped up a quick batch of pesto.  We spread ricotta on toast, then topped it with pesto or fresh basil, piles of vegetables, and a drizzle of balsamic crema.  Soo good, especially followed by a moped ride downtown, walking around in the sunshine, and froyo from Lab.

Dinner: We picked up more chickens from Back 40 yesterday, but neither of us felt like chicken.  We did, however, feel like end-of-the-fridge snacks: corn on the cob, edamame, asiago from last week’s snack dinner, an assortment of pickles, and homemade beet chips using wee beets from our garden and a recipe from the Spanish cookbook.  They started out as small colorful coins:

Beet Chips Before

And after a short swim in very hot oil, they ended up like this:

Beet Chips After

Not really big enough to dip in the salt-and-peppered ricotta, but totally delicious anyway.  A fine way to end a fine weekend – and also another recipe knocked off of the Spanish cookbook challenge.