Spaghetti with Chicken and Peppers

I made this recipe for dinner last week. It was really easy, fast and delicious. The leftovers are great for lunch too. The whole wheat pasta and light Thai inspired sauce keep it healthy. I omitted the cabbage and used a rotisserie chicken. (Recipe and picture from www.marthastewart.com)

Serves 6

Coarse salt
1 pound whole-wheat spaghetti
1 1/2 cups canned reduced-sodium chicken broth
3 garlic cloves, minced
1/2 teaspoon red-pepper flakes
1/4 cup fresh lime juice (from 2 limes)
3 tablespoons ketchup
2 tablespoons soy sauce
2 teaspoons sugar
10 ounces cooked chicken breast, shredded (2 cups)
2 yellow bell peppers (ribs and seeds removed) , thinly sliced
1/2 cup chopped fresh cilantro
1 head napa cabbage, cored and shredded, for serving (optional)

In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.

Meanwhile, in a large skillet over medium heat, bring broth, garlic, and red-pepper flakes to a simmer. Cook until garlic is tender, about 2 minutes.Transfer mixture to a large bowl, and stir in lime juice, ketchup, soy sauce, and sugar.

Add pasta, chicken, bell pepper, cilantro, and salt to the bowl, and toss to combine with the sauce. Serve on a bed of shredded cabbage, if desired.

Recipe of the Week

It's the perfect time to make panna cotta now that berries are coming back in season. Panna cotta is an easy dessert to mess up, but if you get it right there is nothing here on this earth closer to a little piece of heaven. This recipe is foolproof if you follow it to the letter. It's the perfect recipe for entertaining because it can be made up to a day ahead.

Panna cotta translated from Italian means "cooked cream." It's a very simple recipe with only six ingredients. It's the perfect centerpiece for a variety of flavors, my favorite being raspberry. Puree some fresh raspberries, season to taste with sugar, and strain for a prefect sauce to spoon around the unmolded panna cotta. Bon appetito!

Classic Panna Cotta
Serves 8
From Cook's Illustarted

Serve panna cotta very cold with strawberry or raspberry sauce or lightly sweetened berries. Though traditionally unmolded, panna cotta may be chilled and served in wine glasses and sauced on top. If you would like to make the panna cotta a day ahead, decrease the gelatin to 2 5/8 teaspoons (2 ½ teaspoons plus 1/8 teaspoon), and chill the filled wine glasses or ramekins for 18 to 24 hours.

1 cup whole milk
2 ¾ teaspoons gelatin
3 cups heavy cream
1 piece vanilla bean, 2 inches long, slit lengthwise with a paring knife (or substitute 2 teaspoons extract)
6 tablespoons granulated sugar
Pinch salt

1. Pour milk into a medium saucepan; sprinkle surface evenly with gelatin and let stand 10 minutes to hydrate gelatin. Meanwhile, turn contents of two ice cube trays (about 32 cubes) into large bowl; add 4 cups cold water. Measure cream into large measuring cup or pitcher. With paring knife, scrape vanilla seeds into cream; place pod in cream along with seeds and set mixture aside. Set eight wine glasses or 4-ounce ramekins on baking sheet.

2. Heat milk and gelatin mixture over high heat, stirring constantly, until gelatin is dissolved and mixture registers 135 degrees on an instant-read thermometer, about 1 ½ minutes. Off heat, add sugar and salt; stir until dissolved, about 1 minute.

3. Stirring constantly, slowly pour cream with vanilla into saucepan containing milk, then transfer mixture to medium bowl and set bowl over ice water bath. Stir frequently until thickened to the consistency of eggnog and mixture registers 50 degrees on an instant-read thermometer, about 10 minutes. Strain mixture into large measuring cup or pitcher, then distribute evenly among wine glasses or ramekins. Cover baking sheets with plastic wrap, making sure that plastic does not mar surface of cream; refrigerate until just set (mixture should wobble when shaken gently), 4 hours.

4. Serve panna cotta in wine glasses, or, following steps 1 through 4 below, unmold panna cotta from ramekins and serve immediately.

Unmolding Panna Cotta

1. Pour one cup of boiling water into a small wide-mouthed bowl, dip ramekin into the water, count to three, and lift the ramekin out of the water.

2. With a moistened finger, press lightly around the periphery of the cream to loosen the edges. Dip the ramekin back into the water for another three count.

3. Invert the ramekin over your pal, and loosen the cream by cupping your fingers between the cream and the edges of the ramekin.

4. Gently lower the cream onto the plate.

(Picture from Martha Stewart)

Recipes of the Week

I'm having Easter dinner with friends at David and Michelle's house this weekend. We usually split up the courses for holidays and this year I'm in charge of salad and dessert. I'm making Green Salad with Asparagus, Oranges, and Red Onion and Lemon Pudding Cake with Chantilly Cream and Berries. Here are the recipes for both.

GREEN SALAD WITH ASPARAGUS, ORANGES AND RED ONION
Serves 8

The asparagus and orange segments are arranged in a sunburst pattern on a large platter, with baby greens and sliced red onion in the center. Or plate individually using the same star burst pattern.

For dressing:
2/3 cup regular or low-fat mayonnaise
1/2 cup buttermilk
3 tablespoons chopped fresh basil
2 tablespoons olive oil (preferably extra-virgin), plus more for asparagus
2 tablespoons white wine vinegar
2 tablespoons chopped fresh tarragon

For salad:
24 asparagus spears, trimmed
4 oranges
12 cups mixed baby greens
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh tarragon
1/2 cup thinly sliced red onion

Make dressing: Whisk all ingredients in medium bowl to blend. Chill until cold.

Make salad: Preheat oven to 450ºF. Toss asparagus with olive oil, salt and pepper. Arrange in a single layer on a baking sheet and roast in the oven for 10 minutes. Cool to room temperature.
Cut peel and white pith from oranges. Using small sharp knife, cut between membranes to release segments. (Dressing, asparagus and orange segments can be prepared 1 day ahead. Cover separately; chill.)

Arrange asparagus spears in sun burst pattern on platter. Place orange segments between asparagus spears. Mound greens in center of platter. Sprinkle salad with basil and tarragon. Top with red onion slices. Drizzle some dressing over. Pass remaining dressing separately.


Lemon-Buttermilk Pudding Cake with Chantilly Cream and Berries
Serves 6-8
From Big Small Plates by Cindy Pawlcyn

I got the recipe for this cake from my cousin Joan years ago. You can bake it in an eight-inch-square glass baking dish or, for individual servings, in eight 4-ounce ramekins.

Cake:
2/3 cup plus ¼ cup sugar
½ cup all-purpose flour
½ cup freshly squeezed lemon juice
2 tablespoons finely grated lemon zest
1 ½ cups buttermilk
4 tablespoons (1/2 stick) butter, melted
3 large eggs, separated

Toppings:
1 cup heavy cream
1 teaspoon vanilla extract
2 tablespoons powdered sugar, plus extra for dusting
2 pints fresh raspberries or blueberries, mashed
¼ cup sugar

Preheat oven to 350° F.

In a large bowl, whisk together 2/3 cup of sugar and the flour. Add the lemon juice, zest, and buttermilk and whisk until smooth. In a separate bowl, whisk together the butter and egg yolks. Stir the egg yolk mixture into the buttermilk mixture. Using the whisk attachment of a mixer, whip the egg whites until frothy. Sprinkle in the remaining ¼ cup sugar and whip until soft peaks form, about 1 minute. Fold the egg whites into the egg yolk and buttermilk mixture. The batter should be smooth and thick.

Pour the batter into a baking dish and place the dish in a water bath with the water halfway up the sides of the dish. Bake 23 to 30 minutes, until slightly brown and beginning to crack but still jiggly. The smaller the baking dish, the less time will be needed to reach this stage. Cool to room temperature.

While the cake is in the oven, make a Chantilly cream by whipping together the cream, vanilla, and 2 tablespoons of the powdered sugar in a bowl until fluffy. Keep chilled until needed.

To serve, turn the cake out onto a serving platter. (Individual ramekins do better in low, rimmed soup dishes.) Spoon on mashed berries and sprinkle with sugar. Finish with a dollop of cream and a dusting of powdered sugar.

Recipe of the Week

Tonight is our annual church birthday party celebrating the organization of our women's group. I've been asked to take a side dish, so I'm making this wild rice salad. Afterward I'm going to sneak into dinner club late for Sarah's crab-stuffed shrimp with basil cream sauce on a bed of jasmine rice! Tomorrow I'll be back with the details and I'll finsh summing up my vacation.

WILD RICE SALAD
Serves 8 to 10
Recipe From Martha Stewart

This is a good addition to a buffet; the flavor develops as it stands at room temperature.

3 cups wild rice
Salt
4 blood oranges or navel oranges
3 tablespoons red-wine vinegar
3 tablespoons sherry vinegar
1 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
6 scallions cut into 1/8-inch rounds
1 cup dried cranberries
1 bunch flat-leaf parsley leaves finely chopped (1/2 cup)

1. Cook wild rice in a large pot of salted boiling water until just tender, about 40 minutes. Drain in a colander.

2. Meanwhile, cut away peel and pith from oranges; holding oranges over a bowl to catch the juice, remove segments from white membrane; place segments in the bowl.

3. Combine vinegars, 1 1/2 teaspoons salt, and pepper in a bowl. Slowly whisk in olive oil.

4. In a large serving bowl, combine rice, scallions, dried cranberries, parsley, and orange sections and their juice. Drizzle vinaigrette over the salad, gently toss, season, and serve.

Recipe of the Week

This one of my favorite simple tea sandwiches. The cream cheese spread can be made several days ahead. My favorite bread for this sandwich is Milton's Multi-Grain Bread which I buy at Trader Joe's.

Herbed Cream Cheese and Cucumber Sandwiches (pictured center)
Makes 20-25 Sandwiches
From Barefoot Contessa Parties

8 oz. cream cheese at room temperature
1 clove of garlic, minced
½ teaspoon thyme
1 ½ Tbsp. parsley
3 Tbsp. milk or cream
½ tsp. pepper
½ tsp. kosher salt
1 loaf 7-grain bread, thinly sliced
1 hothouse cucumber, not peeled

Beat ingredients for spread in the bowl of an electric mixer fitted with a paddle attachment on medium speed until well mixed. Add additional milk if the spread is too thick.

To make sandwiches, spread each slice of bread with cream cheese spread. Slice the cucumber in thin rounds and arrange on half the bread slices. Top with remaining bread. Press slightly, trim off the crusts, and cut the sandwiches into halves, thirds, or triangles.

*The spread will keep for weeks in the refrigerator. Prepare the sandwiches early in the day and keep them covered with damp paper towels and plastic wrap in the refrigerator.

Recipe of the Week

Today is a very busy day as I prepare for Dinner Club tonight. I tested the recipe last night and it's really delicious! If you don't want to splurge for truffles you can use fresh herbs for the pasta.

Black Truffle Pappardelle
Shaved Black Truffles and Parmesan Beurre Fondue
From Boulevard: The Cookbook

Serves 8

Pasta Dough: Makes 2 pounds
4 cups all-purpose flour, plus additional for kneading
2 large eggs
12 large egg yolks
2 tablespoons whole milk
2 tablespoons olive oil
4 teaspoons kosher salt

Black Truffle Pappardelle:
Past Dough
2 fresh black truffles, about 4 ounces (2 to 3 ounces for the pasta and the rest for grating over the dish)
6 tablespoons semolina or flour

Parmesan Beurre Fondue:
½ cup water
2 cups (4 sticks) unsalted butter, cut into ½ -inch pieces
1 cup freshly grated Parmigiano-Reggiano cheese, plus more for grating over the dish
Kosher salt and freshly ground black pepper


Pasta Dough:
Mound the flour in the center of a clean, dry cutting board. Make a well in the flour and put the egg, egg yolks, milk, oil, and salt in the well. Using a fork, stir the eggs until they’re lightly mixed with the other ingredients in the well. As you add the flour, reshape the well with your hands as needed so it remains intact. When most of the flour has been incorporated, mix in the remaining flour until a shaggy mass has formed. Scrape the cutting board clean, then lightly flour the board. Knead the dough for 5 to 10 minutes, or until smooth, a little elastic, and not sticky, adding more flour to prevent the dough from sticking if necessary. Wrap the dough in plastic wrap and let rest at room temperature for at least 30 minutes before rolling it out.

Black Truffle Pappardelle:
Divide the pasta dough in quarters. Cover the extra pieces with a clean kitchen towel or wrap in plastic to prevent it from drying out. With a pasta machine set on its widest roller setting, run the dough through once. Fold crosswise into thirds and run through once more. Continue feeding the sough through the rollers, decreasing the setting on each pass, until you get to the next to thinnest (number 2) setting. Lay the pasta on a cutting board and cut crosswise into 2 pieces. Thinly shave truffles onto a plate. Brush 1 piece of pasta lightly with water and place shaved truffles (1/2 to 3/4 ounces) evenly over all. Top with the other piece of pasta and press together. Reset the pasta machine roller to medium-wide setting (number 4), and feed the pasta back through again, making 2 passes per number until you get to the next to thinnest (number 2) setting. Roll up the pasta lengthwise (like a jellyroll) and cut crosswise into 1 ¼ to 1 ½ -inch wide strips. Toss with the semolina or flour, and place on a sheet pan. Repeat the process with the remaining dough. It’s important to note that you’ll probably need to shave only 2-3 ounces of the truffles for the pasta. The rest should be reserved for grating over the finished dish.

Parmesan Buerre Foundue:
Bring the water to a simmer in a skillet. Whisk in the butter, a few pieces at a time, waiting until they’re incorporated before adding more. Whisk in the cheese and strain through a fine-mesh sieve into a bowl, then return to the skillet to keep warm. Season to taste with salt and pepper (though you probably won’t need salt).


To Serve:
Bring an 8- to 10- quart pot or stockpot of salted (2 to 3 tablespoons) water to a boil. Have a large warm bowl near the stove. Add the pasta to the boiling water, stirring to prevent sticking, and cook for 2 to 3 minutes, or until the pasta is tender with a little “tooth” (al dente). Drain and transfer to a warm bowl. Add the beurre fondue and toss to coat the pappardelle well. Divide the pasta among 8 warm dinner plates or shallow soup bowls. Using a microplane grater, grate the remaining truffle in generous snowy mounds over all. Finish with another grating of cheese.

Recipe of the Week

I'm making this cake tomorrow for Jana's birthday dinner. It's one of my standby recipes. As a bonus, it is relatively healthy for a dessert.

Raspberry Swirl Angel Food Cake
Makes 1 ten-inch cake
Recipe from Martha Stewart

1 1/4 cups sifted cake flour(not self-rising)
1 1/2 cups sugar, preferably superfine, sifted
Pinch of salt
1/2 pint (6 ounces) fresh raspberries
1 3/4 cups egg whites(about 12 large eggs)
1 teaspoon cream of tartar
1 1/2 teaspoons pure vanilla extract

1. Preheat oven to 350° with rack in lower third. Cut parchment to fit bottom of round or heart-shaped 10-inch tube pan with legs or removable bottom. Fit paper into pan. Do not grease pan.

2. Sift flour, 1/2 cup sugar, and salt together. Sift again into a bowl. Using fork, mash 1/2 cup whole raspberries; strain through a fine sieve to yield about 1/4 cup mashed raspberries.

3. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium-low speed until foamy. Beat in cream of tartar and vanilla. Increase speed to medium high; beat until whites are nearly stiff. Reduce speed to medium low; beat in the remaining 1 cup sugar, 2 tablespoons at a time. Beat until peaks are almost stiff but not at all dry. Transfer egg whites to large bowl.

4. Sift flour mixture over egg whites; fold in gently with large rubber spatula. Gently transfer one-third of batter to tube pan. Spoon 2 tablespoons mashed berries over egg whites. Spoon another third of batter into the pan; repeat with remaining mashed berries. Top with remaining batter. Run a knife through mixture, touching bottom of pan, to eliminate any air pockets. Leave the top very textured with peaks in the meringue; do not smooth.

5. Bake until the top of the cake is lightly golden and the cake springs back when pressed lightly, 35 to 45 minutes. (If top darkens too quickly, tent with foil.)

6. Invert pan onto its legs or hang it over the neck of a bottle or funnel; let cake stand, in the pan, until completely cool, about 1 hour. Run a knife around edges of the cake to loosen the sides. Unmold cake. Serve with remaining whole raspberries.

Recipe of the Week

Tyler and I had to stay in for Valentine's Day this year because of his recent surgery. I made a Blue Cheese Souffle, Cheese and Herb Flat bread, Salad with Orange Muscat Champagne Vinaigrette, and Warm Chocolate Cake with Blood Orange Caramel Sauce. Then we watched Sabrina (the Audrey Hepburn version) which coincidentally has it's own souffle scene.

I took a souffle class at Le Cordon Bleu in Paris while there on vacation. Souffles are notorious for being difficult. They are actually not that hard to make. There are only a couple things to keep in mind. Most importantly, you have to serve it immediately out of the oven! My advice is to keep the rest of the meal simple with a green salad and simple vinaigrette, store bought flat bread, etc. You need to have whatever you are serving with the souffle ready to go on the table as soon as the souffle is finished baking. You can make the souffle a couple hours ahead and leave it to rest at room temperature unbaked in the souffle dish.

Secondly, make sure your egg whites are firm before you fold them in. Stiff egg whites go along way in giving your souffle enough integrity to hold up. Just don't over beat or the egg whites will become grainy, so to speak. Also, when you do your second fold, don't over fold. It's okay to have small pockets of whites. Don't leave it too lumpy, but you don't want the batter to be completely smooth. Think pancake batter.

Finally, don't open the oven door during baking. Use the oven light feature if you must peek. I haven't actually tested this for myself, so I don't know if it's a myth or not, but it does seem to be conventional wisdom so I thought it was worth mentioning. Good luck!!

Blue Cheese Souffle
Serves 4-8
From Barefoot in Paris

3 tablespoons unsalted butter, plus extra for greasing the dish
1/4 cup finely grated Parmesan cheese, plus extra for sprinkling
3 tablespoons all-purpose flour
1 cup scalded milk
Kosher salt and freshly ground black pepper
Pinch of cayenne pepper
Pinch of nutmeg
4 extra-large egg yolks, at room temperature
3 ounces good Roquefort cheese, chopped (I used Point Reyes Blue)
5 extra-large egg whites, at room temperature
1/8 teaspoon cream of tartar

Preheat the oven to 400 degrees. Butter the inside of an 8-cup souffle dish (7 1/2 inches in diameter X 3 1/4 inches deep) and sprinkle evenly with Parmesan.

Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, the cayenne, and nutmeg. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.

Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the blue cheese and the 1/4 cup of Parmesan and transfer to a large mixing bowl.

Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.

Whisk one quarter for the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.