In my last food post – Cooking with vegetables – something new, something different – I mentioned that there a couple of new pasta dishes that I wanted to try.
I have made Pasta With Parsnips and Bacon twice now. It is delicious, although not particularly healthy (lots of saturated fat). Bacon, cream, grated cheese – what’s not to like?
The leeks are great in this dish, but be sure to wash them thoroughly, as they often have sand or dirt between the layers of leaves. The carrots were okay, but I wouldn’t add them again. I also added about 1/4 cup of dry white wine to the sauce, which I think is a good addition; you just have to make sure that the sauce bubbles a bit before proceeding with the recipe to “cook” the wine, and to reduce the sauce. Don’t skip the fresh parsley. It adds flavor and color, and it keeps in the frig for a while, so you can add it to other dishes. If you are interested, here is the recipe:
Pasta With Parsnips and Bacon (courtesy of the New York Times)
3 medium parsnips (3/4 pound), peeled and cut into 1/2-inch pieces
1 ½ tablespoons extra-virgin olive oil, more for drizzling
Kosher salt and black pepper, as needed
½ pound dried campanelle or farfalle pasta
¼ pound bacon, diced
1 medium leek, thinly sliced
¾ cup heavy cream
⅔ cup grated Parmesan cheese
2 tablespoons chopped parsley
1. Heat oven to 400 degrees. Toss parsnips with oil and season with salt and pepper.
Roast, tossing occasionally, until parsnips are golden and tender, about 25 minutes.
2. Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package
instructions until 1 minute before it’s al dente. Drain.
3. In a large skillet over medium-high heat, brown the bacon until crisp, about 5 minutes;
use a slotted spoon to transfer bacon to a paper-towel-lined plate to drain. Discard all
but 1 tablespoon of fat from the pan.
4. Return skillet to heat and add leeks. Cook in remaining bacon fat until softened, about 5
minutes. Stir in heavy cream and cooked bacon. Simmer mixture until slightly
thickened, 2 to 3 minutes.
5. Stir in pasta, parsnips and cheese. Simmer until heated through and cheese is melted,
then remove from heat. Season with salt and pepper; toss with parsley. Serve drizzled
with olive oil, with plenty of black pepper on top.
Menagerie mentioned this morning that she has to get on with her Easter baking. Perhaps she will share her recipes, if not the actual baked goods!
I made Chewy Italian Rolls from King Arthur Flour earlier this week. It’s an easy recipe, but requires a sponge (or biga) that percolates for a long period (up to 20 hours) to develop flavor and feed the yeast before proceeding with the recipe.
I made a pot roast yesterday. Here is how I do it, usually. I used a 3# boneless chuck eye roast, but any beef suitable for braising will do. Brown the roast well in a dutch oven, and salt and pepper on both sides. Spread horseradish on the top of the roast, then add a mixture of dry red wine and water (or stock if you prefer) to the pot so that the liquid reaches at least 1/2 way up the side of the roast. Add bay leaves and thyme, and a quartered onion to the pot. Cover and cook in a 325 oven for 2-3 hours. Check periodically for doneness, and to be sure that the liquid has not evaporated. You can cook veggies with the roast during the last 45 minutes or so, if you like (potatoes, carrots, onions). I like this with mushrooms!
I also made red flannel hash yesterday with the last of the corned beef. It was pretty good, but not as good as I expected it to be, so I don’t know that I would do it again.
What’s on the menu at your house this week? What do you plan to make for Easter?