Welcome to another week of foodie news, hints & tips and of course - recipes! You are welcome and please know that we value the support of each and everyone of you!
In this newsletter, we have chosen to cook with one key ingredient, and one that we think everyone will find in the storage cupboard, PASTA! That “go to" ingredient when the brain cells won’t spark and you want an easy, but still satisfying supper dish!
We have tried to mix it up for you, offering tasty, straight forward, grown up and family pleasers. Scroll down for our suggestions and if you try them out, please let us know what you think. If you have a favourite pasta dish, please share it with our foodies community and if you love this news letter, please hit the heart, and share with with friends and family.
But First -
News From UK Side of the Pond
The great household declutter continues in the world of Raven. Honestly some days I think I have been trying to rid myself of clutter all my life. It really does not help that my instinct is to hoard. I need the help of our Foodie Friend, Robyn.
When I say “decluttering” - I don’t include my son George in this list!
He is settling in really well at Uni’ in Bristol, although with two gigs last week, one of which was in London, a recording session in London, and his band Thylacine also releasing their second single, “Medusa” - I’m not too sure that Uni’ is the first thing on his mind. However, he has left behind a trail of devastation (mess) in the home. Mostly drum parts and I am on a mission to sort!
It is also a busy time of year for preserving. There is a pile of beetroot and a colander full of damsons calling my name in the fridge! I’ll let you know next week what is made, but if you have some suggestions, please share!
News from the US Side of the Pond
Well, it’s been one week since college drop off and I’m starting to, slowly, get back in my grove. Although, my grove has been slightly thrown off by a bad cold….ugh!!….but at least the sun is shining!
I can’t believe we’re over halfway through September and the official first day of Fall is Sunday!! Are you excited for cozy season? Don’t laugh, but after years of seeing everyone post on social about watching Gilmore Girls the minute the first leaf changes color, I finally started watching it. Two episodes in and it’s pretty cute. A bit cheesy, but the town is absolute Fall perfection! I can definitely see why people watch this to get in the Fall mood!
Speaking of following the crowds…..I also started reading The ACOTAR series (A Court of Thorns and Roses). It’s a pretty far step outside my usual genre (my first fantasy series), and I really enjoyed the first book. I just started the 2nd book, and, so far, it’s even better than the first! Have you read it? Comment below which book was your favorite…..no spoilers, though!
Now that the temps are cooling off, I’m tip-toeing my way from the bbq to comfort food. It might be my Italian genes, but one of the ingredients I reach for the most when I want a big bowl of comfort is pasta.
5 Things I Love About Pasta:
It’s SO versatile — there are literally thousands of ways to make it!
Because it’s versatile, it’s a great ingredient to clean out your fridge or pantry. Turn carrots, broccoli and asparagus into primavera, transform parsley, arugula, or basil into pesto, switch up Taco Tuesday for bolognese, take leftover bits of cheese, and make leveled-up mac ‘n cheese.
It’s QUICK. You can have a delicious, satisfying, plate-clearing pasta dish in 20 minutes.
So many different shapes and sizes to choose from! Spaghetti, fusilli, shells, orrecciette, penne, rigatoni….to name a few.
You don’t need to make it fancy or elaborate. It’s just as delicious covered in a luscious sauce, as it is simply sprinkled with Parmesan cheese and a drizzle of olive oil.
Jane’s Recipes
Leek and Pistachio Pasta with Chalk Stream Trout Fillet
(Additional vegetarian option)
Serves 4
Ingredients
25g/1oz Unsalted butter
2 x medium sized leeks – washed and sliced (enough for 4 people)
250 ml / 9fl oz chicken stock (vegetable stock for vegetarian recipe)
2 x bay leaves and 6 sprigs of thyme
Splash (2 teaspoons) of vinegar (I used Willy’s cider vinegar with mother but a sherry vinegar would be a lovely alternative.
220ml/8fl oz double cream
Ground pepper
2 x large pinches of Myrtle’s Kitchen lemon myrtle, Droitwich brine salt and thyme (substitute with sea salt and dried thyme – see instructions)
Pasta for 4 people (I used Linguini)
Salt
75g/3oz shelled Pistachio
2 handfuls of flat leaf parsley – chopped
Wedges of lemon to serve
Gorgonzola or chosen cheese to melt onto the top for vegetarian option
Or the second option
Chalk stream trout steaks for fish eaters
Olive oil
Instructions
In a deep wok style pan, melt the butter and on a low/medium heat slowly sweat the slices of leek until soft. Now add the stock, bay leaves and sprigs of thyme. Increase the heat and reduce the liquid by half.
Put on a pan of water to boil ready for the pasta.
Add the cream to the pan of leeks, add freshly ground black pepper and the Myrtle’s seasoning if you have any. If not add your substitute of a pinch of salt and a teaspoon of dried thyme. Bring to the boil and then reduce to a simmer. Stir occasionally.
Meanwhile, chop the shelled pistachio’s roughly and in a dry frying pan toast them, agitating the pan. Remove from the pan and set to one side. If you are planning to serve the fish option this frying pan can be used to fry the fish.
Add salt to the pan of boiling water and your chosen pasta – bring to the boil and simmer according to the instructions on the pack that you are using.
If you are adding fish, heat some oil to a hot temperature and add the fish skin side down. Fry until the skin is really crispy, carefully turn the fish steaks and then turn off the heat. Rest the fish. Your fish will not take long to cook at all 5-6 minutes should be sufficient.
Before draining the pasta ad three tablespoons of the cooking water to your pan of leeks, you can add more if you feel that the sauce needs it.
Stir in the water and add half of the chopped parsley.
Add the pasta and coat with the leaks and sauce.
Transfer to your serving dishes. Scatter over some parsley and pistachio nuts. For the vegetarian dish, pop on nuggets of Gorgonzola cheese which will start to melt into the pasta – yum!
Or
For the fish dish pop the fillets, skin side up onto the pasta and top with a little more of the parsley. Garnish with lemon wedges
On both options, give a grind of black pepper.
Welsh Macaroni Cheese
A couple of weeks ago I included a recipe for “Welsh Rarebit” - honestly, I had forgotten how delicious it is!! Lying in bed - thinking of food & recipes, as you do, I thought how fantastic it would be to combine the idea of Welsh Rarebit with a Macaroni Cheese. Very appropriate as there are so many residents in Wales whose relations hale from Italy! That is why there are SO many fantastic Italian gelato shops by the seaside!
I’m pleased to report it worked and here is the recipe for you. Do try it….it is delicious!
Ingredients
250g/10oz Macaroni Pasta
Salt
3 tablespoons plain flour (I used a wholemeal)
2 tablespoons butter
400ml/14floz milk
Seasoning (freshly ground black pepper and sea salt) If you have any Myrtle’s seasonings, I used the Thyme, with lemon myrtle and brine salt)
250g/10 oz tasty Cheddar cheese - grated
4 tablespoons beer
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
Pinch Cayenne
Left over bread cut into cubes
Olive Oil
Cherry tomatoes
Instructions
Bring a pan of water to the boil, add salt and cook the macaroni until al dente (just cooked). Sometimes I find that macaroni pasta can stick to the bottom of the pan – or to each other, so I give it a stir after adding to the water.
Remove 4 tablespoons of the cooking liquor, set to one side and drain the pasta. Rinse the saucepan and reuse for the sauce.
The cheese sauce: Add the milk, butter and flour to the pan, place on a heat and whisk until you have a lovely thick, smooth sauce. Add the pasta water, beer, Worcestershire sauce, mustard, cayenne, seaoning and bring back to the boil whisking. Remove from the heat.
Stir in ¾ of the grated cheese and whisk through until melted.
Now swap to a large spoon and stir in the pasta and coat with the sauce.
Pour into an oven proof dish and set to one side. Preheat the oven to 180’c/350’f/ gas 4
Place the cubes of bread into a frying pan, and drizzle over some olive oil. Toast over a medium high heat until golden, agitating the pan so that they get browned all over. Remove from the heat.
Top the pasta with the remaining cheese. Scatter over the croutons and then place some cherry tomatoes randomly on the surface. Cook until bubbling and golden for about 30 minutes.
Lisa’s Recipes
Pasta Alla Vodka
Ingredients
1 box orecchiette, rigatoni, or penne (or whatever you have in your pantry)
1/2 cup olive oil
3 cloves garlic, minced
1/2 shallot finely chopped
1/4 cup tomato paste
2 tablespoons vodka
1 cup heavy cream
2 tablespoons red pepper flakes
Salt and Pepper
Fresh Italian leaf parsley, chopped
Fresh Parmigiano Reggiano
Directions
Bring a large pot of water to boil, add a good amount of salt and cook pasta 3 minutes less than what the package says. This will keep your pasta from overcooking and make it nice and al dente.
BEFORE YOU DRAIN THE PASTA REMOVE 1 CUP PASTA WATER. I'm putting this in all caps to make sure you don't forget this step. There are plenty of times I've drained the pasta and instantly regretted not remembering to get some pasta water. All that gorgeous starch from the pasta that's now infused int the water helps thicken and immulsfy pasta sauces beautifully!
Once you have your pasta water, drain the pasta and return to the pot while you finish the sauce.
While the water is boiling and pasta is cooking, add the olive oil to a large sauté pan. Heat the pan over medium high heat. (use one with high sides because you'll be adding the pasta to it at the end and you'll need the room!)
When the olive oil shimmers, add the garlic and shallots. Stir often and sauté until soft, about 5-7 minutes. If the garlic or shallots start to brown before they're softened, turn your heat down.
When they've softened, add the tomato paste and cook until it turns a deep red. Stir it constantly and you'll see the color deepen after about 8-10 minutes.
Add the vodka and simmer until the liquid evaporates. This should only take a minute or two.
Stir in cream and red pepper flakes. If you're not that into spice add 1/2 teaspoon to start. Simmer until it thickens and then season with salt and pepper. Taste and, if you want it spicier, add another 1/2 teaspoon of red pepper flakes.
Stir in 1/4 cup of the pasta water to make the sauce extra creamy. If you've doubled the sauce recipe, you'll probably need to add a little more of the pasta water.
Add the pasta to the skillet, turn the heat to low, and toss the pasta in the sauce until it's completely coated.
Serve garnished with a sprinkle of fresh parsley and Parmigiana Reggiano.
Spaghetti with Walnuts and Anchovies
Ingredients
1 package of your favorite pasta — I'd recommend spaghetti, orecchiette, or fusilli
3 tablespoons extra virgin olive oil
2 cloves garlic , minced
1/2 teaspoon red pepper flakes
1/3 cup walnuts, roughly chopped
8 high quality anchovies, finely chopped OR 1 1/2 tablespoons anchovy paste
1 teaspoon fresh lemon juice
Fresh Italian flat leaf parsley, chopped
Freshly grated Parmesan cheese
Instructions
Fill a large pot with water for the pasta and bring it to a boil.
While you wait for it to boil, assemble the ingredients for the sauce: olive oil, garlic, chili pepper, walnuts, anchovies (or paste) and lemon juice. The sauce will come together quickly, so assembling the ingredients now will save time.
When the water boils, generously salt and add the pasta.
Cook pasta according to package directions, minus 3 minutes for perfect al dente pasta.
The sauce will only take about 5 minutes, so start the sauce when there are 5 minutes left on the pasta cooking time.
In a large sauté pan, heat the olive oil over medium heat.
Add the garlic, chili flakes and walnuts and toast for about 3-5 minutes. Adjust the heat and lower it to prevent the garlic from browning. You want it to gently simmer, so adjust heat accordingly.
Add the anchovies (or paste).
If using anchovies, press them down into the sauce with the back of a wooden spoon. They will melt into the sauce, so keep pressing until they are fully incorporated. This should only take a minute or two. If you finish this step and your pasta is still cooking, remove your skillet from the heat and set aside. When you're ready to add the pasta water and then the pasta, place it back on low to medium heat to warm it.
When the pasta is finished cooking BEFORE DRAINING, scoop out 1 cup of pasta water into a glass measuring cup. The pasta water will help bring the sauce together and coat your pasta. Drain the pasta and return to the pot, drizzle with olive oil and add a couple tablespoons of butter (this will prevent the pasta from sticking together).
ANOTHER OPTION FOR THE PASTA: You can also use tongs to transfer pasta straight from the pot directly to the sauté pan. There should be enough water on the pasta to help the sauce, but save some of the pasta water in case you need to add a bit more. If you do it this way, be sure to turn off the heat on your stove first.
Carefully stir the pasta water into the sauce. The starch in the water will help the sauce coat the pasta and create a beautiful glossy sauce.
Using tongs, add the pasta to the saucepan , and toss with the sauce until it's fully coated with the sauce. The pasta should look gorgeous and glossy.
Add the lemon juice, and toss a few more times over low heat.
Serve garnished with some parsley, and with a sprinkling of Parmesan cheese.
You can also drizzle a little bit of olive oil over the top because, well, why not?
If you love the sound of this week’s recipes, please hit the share button!
Enjoy your week ahead and the glory of all of the Autumnal colours. We will be back next week with some ….. (spoiler coming)….. “Affordable Ideas”.
To make sure that you receive your recipes, hit the subscribe button below.
Do you have a favourite budget buster that you would like us to share? Hit the message button.
Jane & Lisa xx