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Penne With Swiss Chard and Cauliflower (Adapted from Tom Meyer)
Nb persons: 0
Yield: 4 main-dish servings
Preparation time:
Total time: 30 minutes
Source:
| 4 tablespoons | olive oil |
| 1 cup | diced onion |
| 1 head | cauliflower, cored and separated into very small flowerets |
| Salt to taste | |
| 1 pound | penne |
| 4 large cloves | garlic, sliced thin |
| 1 pound | Swiss chard, rinsed and roughly chopped |
| 1/2 teaspoon | crushed red pepper flakes or to taste |
| 4 ounces | imported pecorino romano, freshly grated. |
1. Bring 4 quarts of water to a boil.
2. Heat the oil in a large skillet, add the onion and cook over medium heat until golden and beginning to brown, about 15 minutes.
3. Once water is boiling, add cauliflower and some salt, and cook for 3 minutes. Remove cauliflower with a slotted spoon and set aside. Set aside 1/2 cup of the water.
4. Add the penne to the boiling water, stir it and let it cook for about 8 minutes, until al dente.
5. While the penne is cooking, add the garlic to the skillet and cook for 2 to 3 minutes, until lightly browned; then, add the Swiss chard and cook, stirring, until it wilts, another 3 minutes or so. Stir in the cauliflower and reserved cooking liquid and the red pepper. Season with salt.
6. When the penne is done, drain it, add it to the skillet and toss with the vegetables over low heat. Serve at once, dusted with cheese.
Yield: 6 servings. Approximate nutritional analysis per serving: 490 calories, 15 grams fat, 20 milligrams cholesterol, 415 milligrams sodium (before salting), 20 grams protein, 20 grams carbohydrate. Seafood Pie (Adapted from Zinfandel Restaurant) Total time: 3 hours 3/4 cup flour 1/3 cup stone ground cornmeal 1/4 teaspoon salt, and more to taste 8 tablespoons cold unsalted butter 2 1/2 tablespoons cold water 2/3 cup dry white wine 36 small mussels, scrubbed 1 pound monkfish, diced 1 cup diced, peeled parsnips 1 1/3 cups diced onion 2/3 cup diced carrot 2/3 cup diced celery 1/2 cup slivered dried apricots Freshly ground pepper to taste 1/4 cup milk.
1. Combine the flour, cornmeal and 1/4 teaspoon salt in a food processor and pulse to blend. Cut 6 tablespoons of the butter in 1/2-inch bits, scatter them over the flour mixture, and pulse until the mixture is uniformly crumbly. Sprinkle the water over this mixture, and pulse again, about 25 to 30 times, until a ball of dough forms. Shape it into a flat disk, wrap it in plastic and refrigerate 2 hours.
2. Place the wine in a saucepan, bring to a boil and add the mussels. Cover and steam 5 to 8 minutes, until they open. Remove the mussels from the pan, reserving the liquid. Shuck the mussels into a bowl. Mix with the monkfish, and refrigerate.
3. Bring a saucepan of water to a boil, add the parsnips and blanch for 4 minutes. Drain.
4. Heat the remaining butter in a heavy skillet. Add the onion, carrots and celery, and cook over medium heat until nicely browned, about 20 minutes. Add the reserved liquid from the mussels, the parsnips and apricots. Place 1/2 cup of this mixture in a food processor, and puree it; then, return it to the skillet. Stir in the mussels and fish, and season with salt and pepper.
5. Divide this mixture among 4 small souffle dishes, each about 12 ounces, or place the mixture in a 6-cup souffle dish or baking dish.
6. Preheat oven to 400 degrees.
7. Roll out the dough, and cut 5-inch circles if using individual dishes, or roll it to cover a single baking dish. Moisten the edges and place it over the fish, pressing the moistened edges down on the edge of the dish to seal. Cut a couple of slits in the top, brush with the milk and bake about 20 minutes, until lightly browned.
Yield: 4 main-dish servings.
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