Fusilli with Walnuts and Garlic Sauce - Blue Monday

Oregon Coast

From the kitchen of One Perfect Bite...When a chef with the stature of Mario Batali embraces a trend you know it has become mainstream. Last week he announced his decision to observe Meatless Monday in all of his 14 restaurants. He plans to have at least two meatless entrees on his menus every Monday. You can read more about his decision here. I am also embracing the trend and will try to prepare a meatless meal each week. That may be easier said than done. Like many of you, I am married to a committed carnivore who will not easily adapt to the notion. We are going to try anyway. I've started to round up recipes that are new and interesting, but meatless. Good recipes will go a long way to make the transition painless. So will ear plugs. The first of the recipes is an old one I've resurrected from Patricia Wells' book, Trattoria. It's easy to make, uses a handful of readily available ingredients and is absolutely delicious if it is served hot. Garlic lovers should be cautious and use no more than is called for in the recipe. Excess garlic will overpower the subtle flavor of the walnuts and the dish will lose it clean flavor. Experience is a great teacher. The recipe also calls for heavy cream. You can substitute a lower fat alternative, but go no further back than whole milk. If you serve this as an entree, you'll also want to serve a large salad and a crusty peasant bread. I went with an arugula and orange salad that nicely balanced the creamy walnut sauce that dressed the pasta. Here's the recipe for a simple but tasty meatless pasta.

Fusilli with Walnut and Garlic Sauce...from the kitchen of One Perfect Bite, courtesy of Patrica Well Wells

Ingredients:
2 large cloves garlic, minced
Kosher salt
1 cup toasted walnut halves
1 cup heavy cream
12-ounces dried fusilli
1/2 cup freshly grated Parmigiano-Reggiano cheese
Coarsely cracked black pepper to taste

Directions:
1) Place garlic, a pinch of salt and walnuts in bowl of a food processor. Process until nuts are coarsely ground. Add cream and process to form a fairly smooth sauce with flecks of walnuts in it. Add salt and pepper to taste.
2) Bring 6 quarts of water to a rolling boil. Add 3 tablespoons of salt and fusilli. Cook until pasta is tender but firm to the bite.
3) While pasta cooks, heat sauce in a microwave or stovetop until warm.
4) Drain pasta. Transfer to a serving bowl and toss to combine. Add cheese and again toss to combine. Add salt ans pepper to taste. Serve Immediately. Yield: 4 -5 servings.

You might also enjoy these recipes:
Pasta Puttanesca - One Perfect Bite
Straw and Hay - One Perfect Bite
Capellini Capricciosi - One Perfect Bite

This post is being linked to:
Smiling Sally - Blue Monday

Meatless Monday at My Sweet and Savory

Pasta Puttanesca

From the kitchen of One Perfect Bite...Ladies of the evening are credited with creating this pasta dish. While that makes the origins of the dish more interesting, there's not a lot to support the claim. Pasta Puttanesca did not become popular until the 1960's. A more likely truth can probably be found in the purses of frugal Italian housewives. The sauce is made with a handful of ingredients, many of them leftovers, and by using a bit of this and a bit of that, a filling and delicious pasta could be made for pennies. I'm not completely immune to kitchen fable and romance. My favorite story regarding the origins of the dish comes from the book "Top 100 Pasta Sauces" by Diane Seed who reported, "My introduction to this famous pasta dish occurred when I overheard two elderly priest discussing the pros and cons of spaghetti alla puttanesca ("whore's spaghetti") as they deliberated over the menu in a Neapolitan restaurant. Made of ingredients found in most Italian larders, this is also known as spaghetti all buona donna - the good woman's spaghetti - which can be misleading if one is not familiar with the ironic insult "figlio d'una buona donna" - son of a good woman." Now how does that explain how this particular sauce got its name? In the 1950's Italian brothels were state owned. Italian prostitutes were, for all intent and purposes, civil servants, but they were only allowed to shop once a week and could not shop with "good" Italian housewives. Their meals were made from odds and ends and tinned goods in the kitchens of the brothels. This sauce became one of their specialties. They did not create it, but they sure made it popular. When I was working and my ravenous teens could not wait for a "real" meal, this became one of my go-to suppers. I could have it on the table in 20 minutes and quell the revolution before it gained a foothold in my kitchen. I made this at least once a month back then and it is still a favorite of mine on days when the clock runs out before my schedule does. It's perfect for a Lenten Friday supper. Here's the recipe.

Pasta Puttanesca...from the kitchen of One Perfect Bite

Ingredients:
1 tablespoon freshly minced garlic
1 pound spaghetti
2 tablespoons salt
3 tablespoons olive oil, divided use
1/2 to 1 teaspoon hot red pepper flakes
4 teaspoons minced anchovies (about eight fillets) or 1 heaping tablespoon anchovy paste
1 can (28-oz) diced tomatoes, drained, reserve ½ cup juice
3 tablespoons capers, rinsed and drained
1/2 cup black olives (kalamata) pitted and chopped coarse
1/4 cup minced fresh parsley leaves and or basil

Directions:
1) Bring 4 quarts of water to a rolling boil in a large pot. Meanwhile, mix garlic with 1 tablespoon water in a small bowl; set aside. When water is boiling, add salt and the pasta; stir to separate the noodles. Cook the pasta until al dente. Drain then return pasta to pot. Add 1/4 cup reserved tomato juice and toss to coat.
2) While pasta cooks, heat 2 tablespoons oil in a large skillet set over medium heat. Add garlic mixture, pepper flakes and anchovies to pan. Cook, stirring, frequently, until garlic is fragrant but not brown. Stir in tomatoes and simmer for 8 minutes.
3) Stir capers, olives, and parsley into the sauce. Pour sauce over pasta and toss to combine, adding more tomato juice to moisten if necessary. Adjust seasonings with salt and pepper to taste. If desired, sprinkle an additional tablespoon of olive oil over pasta before serving. Serve immediately. Yield: 4 to 5 servings.

You might also enjoy these recipes:

Capellini Capricciosi
Fusilli with Fennel, Sausage and Red Wine
Ravioli with Salmon and Vodka Cream Sauce

This recipe is being linked to:
Designs By Gollum - Foodie Friday

Garlic Herb Rolls

Oregon is a gorgeous state with pockets of beauty that will take your breathe away. Bob and I actively seek them out. It starts when one of us sees an obscure marker that veers off the beaten path. A glance, a nodding assent and then a sharp turn takes us onto the road less travelled. The hope is we'll find a place so beautiful that it will reveal the world as it should be. Naive? Perhaps, but we've found some transcendentally beautiful places.
If you blink you'll miss the marker that points the way to Loon Lake. Fortunately, we didn't blink and found this rainbow at its end. It's an isolated, fir-fragrant, untouched piece of yesterday. Folks who know this spot are its caretakers. The grounds are beautifully kept and it's a family kind of place. We love to show it to the unsuspecting and it's become our favorite picnic spot. It's the place where we had our first picnic of the year. Rather than pack a finished hamper, we grilled ribs in the campground and served them with Asian noodles and these wonderful Italian herb rolls. We'll talk about the ribs in a few weeks. My recipe today is for the rolls. They are extremely easy to do and packed with flavor. They have the texture of a bread and won't crush or flatten, so they're perfect picnic fare. They also freeze well. This is a good recipe for beginners. Oh, about Loon Lake...I'd tell you but...

Garlic Herb Rolls

Ingredients:
12 large garlic cloves, peeled
1-1/2 cups milk + milk for glazing
4 cups all-purpose flour
1 teaspoon table salt
2-1/2 teaspoons active dry yeast
1-1/2 teaspoons dried, crushed Italian herb seasoning
2 tablespoons canola oil
1 large egg, lightly beaten
Coarse sea salt

Directions:
1) Place garlic cloves and milk in a 2-quart saucepan. Bring to a boil, reduce heat and simmer for 15 minutes. Remove from heat and cool slightly. Place in a blender jar and pulse to puree garlic. Set aside.
2) Place flour, salt, yeast and herbs in a large bowl. Whisk to combine.
3) Add milk, oil and egg to dry ingredients. Mix with hands or a wooden spoon to form a dough.
4) Turn onto a lightly floured work surface and knead until soft and smooth, about 3 minutes.
5) Place dough in a greased bowl. Cover, let rise in a warm place until double in volume, about 1 hour.
6) Coat a baking sheet with nonstick cooking spray. Set aside. Preheat oven to 425 degrees F.
7) Turn dough onto a work surface. Knead gently for a minute or two. Form into 8 rolls. Place on prepared baking. Lightly score top of rolls with a knife. Cover and let rise for 15 to 30 minutes. Brush rolls with reserved milk. Sprinkle with sea salt.
8) Bake until rolls are golden brown, about 15 to 20 minutes. Transfer to a wire rack. Cool. Yield: 8 rolls.

I'm sending this recipe to Cindy Star who is hosting Bread Baking Day #19. BBD is a popular food-blog event that was started by Zorra of Kochtopf.