Fettuccine Alfredo with Chili Crisp & Spinach

This is another rich pasta dish incorporating chili crisp. I must confess that my family preferred this one. My husband even declared that this dish was “restaurant quality.” 🙂

I added one tablespoon of chili crisp fearing that it would be too spicy otherwise, but, as the cream offset the heat, I think it could easily have incorporated the full amount for my crowd. Every brand varies in spiciness, so it is important to taste it and adjust the amount to your spice-tolerance.

This recipe was adapted from The New York Times, contributed by Genevieve Ko. I used unsalted butter and added salt. I also included more spinach. Quick and delicious.

Yield: 6 servings

• salt
• 4 T unsalted butter
• 1 to 2 T chili crisp, plus more to taste and for serving (I used Lao Gan Ma Spicy Chili Crisp)(see Tip)
• 1 cup heavy cream
• 1 pound dried fettuccine
• 1 (6-ounce) package baby spinach
• 3/4 cup finely grated Parmesan (2 1/4 ounces), plus more for serving (I used Parmigiano-Reggiano)

1. Bring a large pot of salted water to a boil.
2. While the water heats, melt the butter with the chili crisp and a pinch or two of coarse salt in a very large skillet or Dutch oven over low heat. (Add chili crisp 1 tablespoon at a time.) (I used a large and wide enameled cast iron pan.)
3. Whisk in the cream; taste and adjust heat, if desired, by adding more chili crisp. Keep warm over low. (It should steam, not bubble.)
4. Cook the fettuccine until al dente according to the package directions. Use tongs to transfer the noodles to the cream mixture, reserving the pasta water.
5. Add the spinach and turn with tongs until the noodles are well coated.
6. Add the Parmesan and toss, still over low heat, until the noodles are slicked with a creamy sauce, adding a spoonful or two of pasta water if needed to loosen the sauce.
7. Place in a serving bowl or divide among serving dishes; top with Parmesan.
8. Serve immediately. Additional chili crisp can be provided at the table, if desired.

Tip: For this dish, try to add more of the solids than the oil to the sauce for the most flavorful dish.

Shortcut Creamed Spinach

Oh my… this silky side can be prepared dangerously easily. We loved it too.

The recipe was adapted from Bon Appétit, contributed by Julia Langbein. I modified the proportions. Although it was fabulously creamy, I would incorporate less crème fraîche next time.

The original recipe notes that heavy cream and fresh lemon juice could be substituted for the crème fraîche for a similar flavor profile. I personally loved the tanginess from the crème fraîche.

Yield: about 6 servings

• 3 T extra-virgin olive oil
• 10 garlic cloves, thinly sliced
• 1 pound (16 oz) spinach (mature or baby spinach)
• kosher salt and freshly ground black pepper
• freshly grated nutmeg, optional
• 1/2 to 3/4 cup crème fraîche (I used 3/4 cup but would start with 1/2 cup next time)

1. Heat olive oil in a large skillet over medium. (I used a stainless steel sauté pan.)
2. Cook the garlic cloves, stirring occasionally, until golden around edges and very fragrant, about 3 minutes.
3. Increase heat to medium-high and add spinach, by the handful, stirring and letting it wilt slightly after each addition. Season with kosher salt and freshly ground pepper. Add freshly grated nutmeg, to taste, if desired.
4. Cook spinach, stirring often, until mostly wilted, about 1 minute. Remove from heat.
5. Add 1/2 cup crème fraîche; stir until spinach is saucy and coated. Add more, as desired.
6. Taste and season with more salt and pepper, if needed.

Ottolenghi’s Butternut Squash Lasagna Pie

This special pie was the perfect way to use my CSA butternut squash and the very last leaves of my homegrown basil. The incorporation of cumin and coriander seeds gave it a unique flavor profile. Fancy comfort food. 🙂

The recipe was adapted from The New York Times, contributed by Yotam Ottolenghi. Lovely.

Yield: 6 to 8 servings

For the Pie:

• 4 T olive oil, plus more for greasing the pan (I used cooking oil spray on the pan)
• 10 garlic cloves, roughly chopped
• 2 T tomato paste
• 1 T cumin seeds, roughly crushed in a mortar and pestle
• 1 T coriander seeds, roughly crushed in a mortar and pestle
• 2 tsp Aleppo chile flakes
• 1 (9 to 12-ounce) jar red peppers, drained
• 1 tsp light brown sugar
• fine sea salt and freshly ground black pepper
• 1 small butternut squash (about 1 3/4 pounds), peeled, halved, deseeded and cut into 1/8-inch-thick slices (I used a mandoline to slice the squash)
• 8 ounces dried lasagna noodles, each roughly broken into 3 or 4 pieces (I used oven-ready no-boil lasagna)
• 7 ounces baby spinach (10 lightly packed cups)
• 1 packed cup basil leaves, torn in halves
• 1 cup crumbled Greek feta
• heaping 1/2 cup finely grated Parmigiano-Reggiano

For the Béchamel:

• 3 T unsalted butter
• 5 T all-purpose flour
• 1 1/2 cups whole milk, plus more if needed
• 2 garlic cloves, minced
• fine sea salt
• 1/4 cup finely grated Parmigiano-Reggiano

1. Heat the oven to 400 degrees, preferably on convection.
2. Grease a 9-inch springform cake pan then line it with a piece of parchment paper large enough to cover the base and hang over the sides by a couple inches. (I used cooking oil spray.) Place pan on a parchment paper-lined rimmed baking sheet and set aside.
3. Add the oil to a small frying pan and heat over medium. Once it’s hot, add the garlic and cook for about 30 seconds to 1 minute, stirring until fragrant but not browned.
4. Add the tomato paste, cumin, coriander and chile flakes and cook for 1 minute more, stirring often, until deeply red. Set aside to cool slightly.
5. Add tomato paste mixture to a small food processor with the red peppers, sugar, 1/2 teaspoon salt and a good grind of pepper; blitz until smooth. (I did this in 2 batches.)
6. Empty the mixture into a very large bowl and add the squash slices, lasagna pieces, spinach, basil, feta, Parmesan, 1 1/4 teaspoons salt and a good grind of pepper. Use your hands to make sure everything is nicely coated.
7. Transfer this mixture to your lined cake pan, adding a third at a time and pressing lightly to ensure everything is even and compact.
8. Using heavy-duty aluminum foil, wrap the cake pan all around until tightly sealed, place on the prepared baking sheet and bake for 1 hour.
9. Toward the last 15 minutes of baking time, make the béchamel: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, whisking steadily, for 2 to 3 minutes, or until it starts to smell like popcorn.
10. Slowly pour in the milk 1/2 cup at a time, whisking with each addition until fully incorporated.
11. Add the garlic and 1/4 teaspoon salt. Use a spatula to stir and cook for 2 minutes, stirring to ensure the bottom doesn’t scorch, until nice and smooth.
12. Off the heat, stir in the Parmesan. *If the pie isn’t done, cover the top with a piece of parchment paper to prevent a skin from forming. The béchamel is easier to handle when warm; if needed, reheat gently with a splash of milk to loosen.*
13. After the pie has cooked for 1 hour, remove it from the oven and carefully unwrap the top foil and paper, crinkling it down and around the sides of the pan to expose the top.
14. Spoon the béchamel on top, using a spatula to distribute it evenly over the surface. (Take care not to mix it with the base; you want the béchamel to remain white.)
15. Turn the oven temperature up to 450 degrees, preferably on convection, and place the cake pan back on its baking sheet and bake for another 10 to 20 minutes, rotating halfway through, until nicely browned on top.
16. Set aside to cool for at least 15 minutes.
17. Carefully release the pie from the springform pan, loosening the outer ring then using the parchment to help lift it onto a serving plate or board. Serve warm or at room temperature.

Wali Ya Mboga

In Swahili, wali ya mboga translates to “rice and vegetables.” This upscale version incorporated chicken as well. This dish was similar to a biryani with layered rice with greens, caramelized onions, and yogurt-marinaded chicken in tomato curry sauce. To serve, each serving was also topped with pickled onions, called kachumbar, and salted creamy yogurt. Beyond full-flavored.

I must mention that I really browned my tomato paste during the cooking process. Recently, I have read about the importance of letting tomato paste darken for optimal flavor- apparently, I took this advice to heart! The sauce in my finished dish was much deeper in color than in the original recipe.

The recipe was adapted from Bon Appétit, contributed by Zaynab Issa. I modified the proportions and method. I boiled the rice as instructed in the original recipe but struggled with the method- and wasn’t completely thrilled with the resulting texture. Next time, I would cook the rice using a traditional method or use a much larger pot to boil the rice.

Yield: 6 servings

For the Dish:

• 1 2/3 cups good-quality white basmati rice (such as Shahzada)
• 1/4 cup plain whole-milk yogurt (not Greek) (I used whole milk cream-top plain yogurt)
• one 1″ piece ginger, scrubbed, finely grated (about 1 T)
• 8 large garlic cloves, finely grated or pushed through a garlic press, divided
• 2 3/4 tsp Diamond Crystal or 1 3/4 tsp Morton kosher salt, divided, plus more
• 1/2 tsp ground turmeric, divided
• freshly ground black pepper
• 1 1/2 to 1 3/4 lbs skinless, boneless chicken thighs (about 8 medium)
• 4 T extra-virgin olive oil, divided
• 1 large yellow onion, thinly sliced
• 1 4.5 to 4.6 oz tube double-concentrated tomato paste
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp Kashmiri chile powder or a pinch of cayenne pepper
• 1 bunch Swiss chard, kale, or spinach, tough ribs and stems removed, sliced into 1″ ribbons (I used baby spinach- not cut or stemmed, about 8 cups, packed)

To Serve:

• 1/2 small onion, thinly sliced
• freshly squeezed juice of 1/2 lemon
• 1 green Thai chile or 1/2 large jalapeño, seeds removed if desired, sliced
• 2 T diced cherry, grape or Campari tomatoes
• 1/2 tsp Diamond Crystal or 1/4 tsp Morton kosher salt, divided
• 1/2 cup plain whole-milk yogurt (not Greek) (I used whole milk cream-top plain yogurt)

To Make the Dish:

1. Place rice in a medium bowl and pour in cold water to cover. Agitate rice with your hands until water is cloudy. Drain and repeat until water is almost clear (about 3 times). Pour in water to cover rice by 2″; soak at least 30 minutes and up to 12 hours.
2. Stir yogurt, ginger, half of garlic, 3/4 tsp Diamond Crystal or 1/2 tsp Morton kosher salt, and 1/4 tsp turmeric in a medium bowl to combine. Season with pepper. Add chicken thighs, turning to coat. Let sit at room temperature at least 30 minutes and up to 1 hour.
3. Meanwhile, heat 2 tablespoons of oil in a large nonstick skillet over medium to medium-high. (I used a large enameled cast iron pot.)
4. Add onion and sprinkle with 1/2 tsp Diamond Crystal or 1/4 tsp Morton kosher salt. Cook, stirring occasionally, until onion is frizzled and deeply browned, 10 to 15 minutes. Transfer onion to a plate and set aside.
5. Heat remaining 2 tablespoons of oil in same skillet (still over medium to medium-high).
6. Working in batches if necessary, remove chicken from marinade and cook until browned and cooked through, about 5 minutes on the first side and 4 minutes on the second side. Transfer chicken to a plate, leaving oil behind.
7. Add tomato paste, coriander, cumin, chile powder, remaining half of garlic, remaining 1 1/2 tsp Diamond Crystal or 1 tsp Morton kosher salt, and remaining 1/4 tsp turmeric to skillet. Cook over medium to medium-high, stirring often, until tomato paste turns a shade darker in color, about 5 minutes.
8. Reduce heat to low, stir in 1 cup water, and bring to simmer. Cook, stirring occasionally, until flavors come together and sauce has thickened, 10–12 minutes.
9. Return chicken to pan and stir to coat in sauce. Remove from heat; cover and keep warm. (I placed the pan in a warming drawer.)
10. Drain rice and cook in a very large pot of boiling generously salted water 10 to 15 minutes, until tender. (Alternatively, the rice can be cooked traditionally using a 1:2 ratio with boiling water. Cook, covered, over low heat for 15 minutes.)
11. Stir the Swiss chard, kale or spinach into the rice.
12. Continue to cook until rice is tender and greens are wilted and bright green, about 1 to 3 minutes more.
13. Drain in a colander and let sit 10 minutes to allow moisture to steam off.

To Assemble and To Serve:

1. While the rice rests, combine onion, lemon juice, chiles, tomatoes, and 1/4 tsp Diamond Crystal or 1/8 tsp Morton kosher salt in a small bowl. Toss with a fork to combine, breaking up the onion slices. Let kachumbar sit 5 minutes.
2. Stir yogurt and remaining salt in another small bowl.
3. To serve, fluff rice with a fork, making sure the greens are evenly distributed; transfer to a platter.
4. Scatter reserved caramelized onions over and arrange chicken on top. (Or for a more casual look, return rice to pot and gently stir in chicken and onion.)
5. Serve with kachumbar and salted yogurt alongside.

Pappardelle with Pancetta, Broccoli Rabe, & Pine Nuts

I could eat broccoli rabe with a side of broccoli rabe- an absolute favorite. My husband could eat pappardelle with a side of pappardelle. 😉 Now you can see why this dish was perfect for our Valentine’s Day dinner! Everyone loved it. ❤

This recipe was adapted from Bon Appétit, contributed by Kristine Kidd. I modified the proportions and method. Fabulous.

Yield: Serves 6 to 8

• 4 tablespoons extra-virgin olive oil, divided
• 8 garlic cloves, peeled, flattened
• 1 large yellow onion, chopped
• 8 ounces cubed pancetta
• 2 teaspoons fennel seeds, crushed (I used a mortar & pestle)
• 1/2 teaspoon dried crushed red pepper flakes
• 2 large bunches broccoli rabe (also called rapini; generous 2 pounds), stems sliced 1/2 inch thick, tops cut into 2-inch pieces
• 2 cups water
• 17.64-ounce (500 g) package dried pappardelle pasta
• 2 cups freshly grated Pecorino Romano cheese, plus additional for serving
• 1/2 cup raw pine nuts, toasted (@375 degrees for about 5 minutes)

1. Heat 4 tablespoons oil in heavy large skillet, preferably with a lid, over medium heat. (I used a large enameled cast iron pan.)
2. Add garlic and cook until golden brown, stirring frequently, about 2 minutes. Discard garlic.
3. Add onion, pancetta, and fennel seeds to skillet; sauté until onion is tender and pancetta begins to brown, about 8 minutes.
4. Add dried crushed red pepper, then broccoli rabe stems and cook 4 minutes to soften slightly, stirring occasionally.
5. Stir in broccoli rabe tops, sprinkle with salt, and add 2 cups water. Cover and cook until stems and tops are tender, about 5 minutes. Season to taste with salt and pepper.
6. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 2 cups cooking liquid.
7. Add pasta to skillet with broccoli rabe and stir over low heat to combine, adding reserved pasta cooking liquid by tablespoonfuls to moisten if necessary.
8. Stir in 2 cups of the cheese. Season to taste with salt and generous amount of pepper.
9. Transfer to shallow bowls, if desired. (I served it in the pot.) Sprinkle with pine nuts and garnish with additional cheese.

One-Pot Baked Ziti with Italian Sausage & Spinach

In New York, today is a day for cheesy snow-day comfort food.

This dish could be made in a single pot but I must confess that I transferred the pasta to a casserole dish prior to browning it in the oven. This was completely unnecessary but I liked the increased surface area exposed for browning.

The recipe was adapted from Cook’s Country. I modified the method and proportions. I also used crushed tomatoes and fresh mozzarella. We ate it with garlic bread and green salad. Great.

Yield: Serves 8

• 10 to 11 ounces (about 4 links) sweet Italian sausage, casings removed
• 6 large garlic cloves, minced
• 1 (28-ounce) can crushed tomatoes
• 1 (28-ounce) can diced tomatoes
• 1 teaspoon coarse salt
• 3/4 teaspoon dried oregano
• 3/4 teaspoon granulated sugar
• 1/4 teaspoon red pepper flakes
• 2 2/3 cups water
• 16 ounces (1 pound) ziti
• 1/2 cup (8 tablespoons) chopped fresh basil (chiffonade)
• 9-10 ounces (9 cups) baby spinach, coarsely chopped
• 8 ounces whole-milk fresh mozzarella cheese, cut into 1/4-inch pieces (about 1 1/2 cups)
• 2 2/3 ounces Parmesan cheese, grated (about 1 1/3 cups), divided (I used Parmigiano-Reggiano)
• 11 ounces whole-milk ricotta cheese

1. Cook sausage in Dutch oven over medium-high heat, breaking up pieces with spoon, until lightly browned, about 5 minutes. (I used a large enameled cast iron Dutch oven.)
2. Add garlic and cook until fragrant, about 30 seconds.
3. Stir in crushed tomatoes, diced tomatoes and their juice, salt, oregano, sugar, and pepper flakes. Bring mixture to boil, reduce heat to medium-low, and simmer until thickened, about 10 minutes.
4. Stir in water, pasta, and 6 tablespoons chopped basil. Increase heat to high and bring to boil.
5. Reduce heat to medium and simmer vigorously, uncovered, until pasta is still very firm but just starting to soften, 6 to 8 minutes, stirring frequently.
6. Adjust oven rack 8 inches from broiler element and heat broiler. (I set my oven to Broil+Max @450 degrees.)
7. Remove pot from heat and stir in spinach, half of the mozzarella, and 1 cup grated Parmesan. If using a separate casserole dish, transfer the mixture after incorporating the spinach and cheese. (I placed the casserole dish on a rimmed baking sheet and covered the handles with foil to protect them.)
8. Dollop surface of pasta evenly with spoonfuls of ricotta.
9. Top with remaining mozzarella and Parmesan.
10. Broil ziti until cheese is bubbling and beginning to brown, 5 to 7 minutes, rotating the pan halfway through the cooking time.
11. Transfer to wire rack and let cool for 10 minutes.
12. Sprinkle with remaining 2 tablespoons basil and serve.

One-Pot Creamy Pasta & Greens

This dish makes creamed spinach the main event rather than a decadent side. This version is actually less indulgent as well. It incorporates milk instead of cream and uses pasta and its starch as a thickener.

The original article actually states that classic creamed spinach isn’t that good. I love creamed spinach! For years, my husband and I used to celebrate his birthday at a steakhouse- the creamed spinach saved me. (I’m not a steak fan!)

This recipe was adapted from The New York Times, contributed by Ali Slagle. I used loads of fresh greens from my CSA share rather than frozen chopped spinach. We ate it as a vegetarian main dish (with roasted CSA veggies on the side) but it could also be served as a hearty side, of course. Creamy and filling.

Yield: Serves 4 to 6 as a main dish

• 2 tablespoons unsalted butter
• 7 garlic cloves, finely chopped
• 2 medium shallots, finely chopped
• Kosher salt and black pepper
• 5 cups whole milk, plus more as needed (I added an additional cup of 1% milk)
• 1 pound stemmed and sliced fresh greens (I used a combination of kale, collard and cauliflower greens) OR 10 ounces frozen chopped spinach
• 2 wide lemon peel strips
• 1/2 teaspoon freshly grated nutmeg
• dash of red pepper flakes, optional
• 10 to 12 ounces ditalini, orzo or pearl couscous
• 1/2 cup finely grated Parmesan, plus more for serving

1. If using fresh greens, stem, slice, and wash them.
2. Place the greens in a steamer basket in a large pot (I used a pasta pot); cook until wilted, about 10 to 12 minutes.
3. Strain the steamed greens to drain as much excess liquid as possible. (I used a ricer for this task.)
4. Chop the steamed and strained greens; set aside.
5. In a large pot or Dutch oven, melt the butter over medium heat. Add the garlic and shallot, season with salt and pepper, and cook, stirring, until softened, 2 to 4 minutes.
6. Add the 5 cups milk, chopped greens (or spinach), lemon peel, nutmeg, red pepper flakes, if using, freshly ground black pepper, and 2 teaspoons salt. Cook, stirring occasionally and breaking up the greens (or frozen spinach) with your spoon, until the greens have softened and the milk is just simmering, 5 to 10 minutes.
7. Add the pasta and cook, stirring often and vigorously, until the pasta is al dente, 20 to 25 minutes, adjusting the heat as needed to maintain a gentle simmer. If it looks dry at any point, add more milk. (I ultimately added an additional cup of milk.) The mixture will continue to thicken as it sits, so it’s okay if the sauce looks a little soupy.
8. Once the pasta is cooked, turn off the heat, discard the lemon peels, and stir in the Parmesan until melted.
9. Season to taste with salt and pepper, and serve with more Parmesan.