Pasta e Ceci

A new recipe for me, and this one is a keeper.  I’ve had me eye on this for a while (it was published by Cook’s Illustrated in November 2015) and finally made it last night.  It is delicious, and will make a regular appearance on our table.  It is a hearty, flavorful dish, that is both inexpensive and quick to prepare. Real winter comfort food.  

I used tubetti pasta rather than the ditalini in the recipe, since I couldn’t find that shape here in Kentucky.  Cook's suggested orzo pasta as another substitute.  I think any small pasta shape will do. Cook's Illustrated seems to think this will take about 30 minutes to put together and with ingredients in your pantry.  It took me a bit longer than 30 minutes, and I had most, but not all, of the ingredients in my pantry.   

Changes to the original recipe:

I suggest you keep the juices drained from the tomatoes and use it to make up part of the two cups of water.  Why throw away that flavor?

Serves 4 generously

Ingredients:

• 2 ounces pancetta, cut into 1/2 inch pieces
• 1 small carrot, peeled and cut into 1/2 inch pieces
• 1 small celery rib, cut into 1/2 inch pieces
• 4 garlic cloves, peeled
• 1 onion, halved and cut into 1 inch pieces
• 1 (14 ounce) can whole peeled tomatoes, drained
• 1/4 cup extra virgin olive oil, plus more for serving
• 1 anchovy fillet, rinsed and patted dry (I think a squirt of anchovy paste will work here too)
• 1/4 teaspoon red pepper flakes
• 2 teaspoons minced rosemary
• 2 (15 ounce) cans of chickpeas (do not drain) I suggest Goya brand
• 2 cups water (add the tomato juice here if desired)
• Salt and pepper
• 1/2 pound ditalini
• 1 tablespoon lemon juice (I used the juice from 1/2 lemon)
• 1 tablespoon minced parsley
• 1 ounce (1/2 cup) grated Parmesan cheese
  

Directions:

1. Process pancetta in a food processor until ground to a paste, about 30 seconds, scraping down side of bowl as needed.
   
2. Add carrot, celery, and garlic and pulse until finely chopped, 8-10 pulses.
   
3. Add onion and pulse until onion is cut into 1/8 inch pieces, 8-10 pulses.
   
4. Transfer mixture to a Dutch oven.
5. Pulse tomatoes in now-empty food processor until coarsely chopped, 8-10 pulses, and set aside.
   
6. Add oil to pancetta mixture and cook over medium high heat, stirring frequently, until fond begins to form on the bottom of the pot, about 5 minutes.
   
7. Add anchovy, pepper flakes, and rosemary and cook until fragrant, about 1 minute.
   
8. Stir in reserved tomatoes, chickpeas, and their liquid, water and 1 teaspoon salt and bring to a boil, scraping up any browned bits.
   
9. Reduce heat to medium low and simmer for 10 minutes.
   
10. Add pasta and cook, stirring frequently, until tender, 10-12 minutes.
    
11. Stir in lemon juice and parsley and season to taste with salt and pepper.
    
    
    
    
12. Serve, passing Parmesan and extra oil separately.

Sweet Potato Casserole

I make these potatoes every Thanksgiving.  The casserole is not covered with marshmallows for those of you that like that sort of thing.  That is too sweet for me, not that this casserole is not sweet, it is.  Of course, if you’re a marshmallow kind of person, you can omit the streusel topping and sub in the marshmallows.  This is really nothing more than mashed sweet potatoes with a couple of eggs, and a nutty, crunchy topping.  Pretty simple.  I always make it a day or two ahead, and the topping may be made way ahead and stashed in the freezer.  If made ahead, just take it out of the refrigerator about an hour before you plan to pop it in the oven to take the chill off.  

Ingredients:

Potatoes:

• 3-4 medium size sweet potatoes
• 4 tablespoons butter
• 2 eggs
• 1/3 cup milk or half and half
• Salt and pepper to taste

Topping:

• 1 cup finely chopped pecans
• 1/2 cup (4 ounces) packed brown sugar
• 1/3 cup all purpose flour
• 4 tablespoons softened butter

Directions:

1. Preheat oven to 375 degrees.
2. Place potatoes on a foil lined rimmed baking sheet and prick a few times with a fork
3. Bake for 1.5 to 2 hours until very soft.
   
4. Set aside until cool enough to handle.
5. Scoop the potato flesh into a bowl and mash.
   
6. Stir in the rest of the ingredients, mixing well.
   
   
   
   
7. Pour into a 2 quart buttered casserole dish.
   
8. Chop nuts in a food processor.  
   
9. Add the rest of the ingredients to the processor and pulse to combine.  This may also be done by hand.
   
   
   
   
   
   
   
10. Spread the topping over the potatoes.
    
11. Bake for 30-45 minutes until hot and puffy, and the top is browned.

Corn Bread and Prosciutto Stuffing

This stuffing has made an appearance at every one of our Thanksgiving meals since 1987.  The recipe was published in Gourmet Magazine in November of that year in an article by Laurie Colwin.  Apparently Laurie Colwin felt the same way that I did about stuffing, she disliked it.  She disliked it until she came up with this simple recipe, so I thought I would give it a try.  I've been a stuffing fan ever since. 

While this recipe makes enough stuffing for a 17 pound turkey with some left over to cook separately, I cook it all separately.  Technically that would make this “dressing” instead of “stuffing”, you may call it whatever you like!

Note:

I have made this with diced pancetta with great results.  I also prefer to use thinly sliced and chopped prosciutto rather than thicker, diced prosciutto.  

It can be made through step 5 and frozen, so it's a great do ahead for Thanksgiving.  Thaw before proceeding.  

Ingredients:

• 2 small or 1 medium onion, finely chopped
• 1 leek, finely chopped, white and light green parts only
• 1 garlic clove, minced
• 1 stick unsalted butter
• 1/2 pound prosciutto, sliced 1/4 inch thick and diced
• 1/2 cup Italian parsley, finely chopped
• 1 14 ounce bag of Pepperidge Farm Corn Bread Stuffing 
• 1 scallion, finely chopped
• 2 cups turkey stock
  

Directions:

1. In a large skillet, cook the onions, leek and the garlic in the butter over moderately low heat, stirring, until the vegetables are softened.
   
2. Add the prosciutto and cook for one minute.
   
3. Stir in the cornbread stuffing.
   
4. Add the scallion and parsley, and cook the mixture over moderate heat, stirring until the cornbread is coated with butter.
   
   
   
   
5. Transfer to a bowl or baking dish.
   
6. Add 2 cups of turkey stock to moisten the stuffing without making it wet
7. Either stuff your turkey with it, or bake it at 350 degrees for 45-60 minutes until the top is browned and the stuffing is heated through.

Potato Gratin

This recipe is from November 1995 Cook’s Illustrated Magazine, and it has stood the test of time for us.  I’ve made it many many times. I often double it, and it works beautifully.  A mandolin is a very helpful tool here, I use a Boerner V-Slicer.  This can be made a few hours ahead, just save the last 30 minutes of baking until just prior to serving.

Ingredients:

• 1 large garlic clove, sliced in half
• 1 tablespoon softened butter
• 2 1/4 cups half and half
• 1 1/4 teaspoons salt
• 1/8 teaspoon pepper
• Pinch grated nutmeg
• 1 bay leaf
• Pinch cayenne pepper
• 2 pound potatoes (use any variety, but I usually use russets), peeled and sliced 1/8 inch thick
• 1/2 cup grated Gruyere cheese

Directions:

1. Heat oven to 350 degrees.
2. Rub bottom and sides of a 5-6 cup gratin dish or other shallow baking dish with garlic half.
3. Mince (or grate on a microplane) the remaining half of garlic and set aside.
4. Once garlic in dish has dried, about 2 minutes, spread the dish with 1/2 tablespoon of butter.
5. Bring half and half, salt, pepper, nutmeg, cayenne, bay leaf, reserved grated garlic, and potatoes to boil in a medium sauce pan over medium high heat, stirring  frequently.
6. Reduce heat and simmer for about 2 minutes until liquid thickens.
7. Pour mixture into prepared dish, distributing potatoes evenly and pressing down until the potatoes are submerged.
8. Dot with remaining 1/2 tablespoon butter.
9. Bake for 45 minutes, then sprinkle grated Gruyere on top evenly.
10. Bake for about another 30 minutes until top is golden brown.
11. Let rest 5 minutes, then serve.

Options:

• For a leaner version, substitute chicken broth for the half and half.
• Substitute Parmesan for the Gruyere
• Layer caramelized onions between the potatoes

Tomato Tart

This is a great recipe to make in the height of tomato season.  It can be served warm or at room temperature (which means you can make it ahead) and can serve as a main course or a side. It is also very pretty! I prefer to peel the tomatoes, but that is optional. The cheeses I used here are my favorite, but feel free to use others to suit your taste. You can make your own pie crust rather than use ready made.

I use a nine inch tart pan, but a 9 inch pie pan will work as well. Let the tart sit for about 15 minutes to set up before serving.
Note: The crust may be parbaked empty at 375 degrees for about 15 minutes for a crunchier bottom crust.

Ingredients:

• 1 ready made pie crust
• 1 tablespoon Dijon mustard
• 4 ounces (about 1 cup) shredded gruyere cheese
• 4 ounces soft goat cheese
• 1 ½ pound tomatoes (about 2 large), preferably heirloom in different colors, sliced
• Salt & pepper
• 1 ½ tablespoons grated parmesan cheese
• 1 tablespoon of chopped fresh basil
  

Directions:

1. Preheat oven to 375 degrees.
2. Fit pie crust into pan.
3. Spread mustard over the bottom of the crust.
   
4. Sprinkle the grated gruyere cheese over the mustard.
   
5. Crumble the goat cheese on top.
6. Lay the tomato slices over the cheese, overlapping slightly.
   
7. Season the tomatoes with salt and pepper.
8. Sprinkle the grated parmesan over the tomatoes.
   
9. Put tart on a foil lined sheet and bake for 30 minutes until the cheese on top is starting to brown.
   
10. Garnish with basil.
    

Cocoa Brownies

These are my current favorite due to the use of cocoa versus unsweetened chocolate.  I use Peringotti cocoa, which is well worth the effort to find.  Williams-Sonoma carries it, as does Amazon and ChefShop.  I also recommend Ghiradelli 60% Cacao Bittersweet chocolate chips.  The recipe came from King Arthur Flour, and I have not changed anything except for how the brownies are put together.

Note:  In the photo I have only used 3 eggs since I got them at the St. Matthew’s Farmer’s Market, and they are huge.  Four large eggs weigh 8 ounces, but it only took 3 of these to measure 8 ounces.

Ingredients:

• 2 sticks (8 ounces) unsalted butter
• 2 ¼ cups (15 ¾ ounces) sugar
• 4 large eggs
• 1 ¼ cup (3 ¾ ounces) Dutch-process cocoa
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon espresso powder (KAF says optional, I disagree!)
• 1 tablespoon vanilla extract
• 1 ½ cups (6 ¼ ounces) AP flour (I actually use KAF)
• 2 cups (12 ounces) chocolate chips
  
  
  

Directions:

• Heat oven to 350 degrees and lightly grease a 9” X 13” pan.
• Whisk the cocoa, flour, salt and baking powder together
• In a microwave-safe bowl (I use a 2 quart Pyrex measuring cup) melt the butter. Alternately, melt the butter in a medium saucepan.
• Add the sugar and the espresso powder, and whisk to combine.
  
  
  
  
• Whisk in the eggs one at a time.
  
• Mix in the cocoa/flour mixture until combined.
  
• Stir in the vanilla and chocolate chips.
  
  
  
  
  
  
  
  
  
• Spread the batter in the prepared pan and bake for 30 minutes.  To check for doneness, carefully poke the tip of a paring knife into the center of the pan to get a peek at the interior.  You should see moist crumbs, but not uncooked batter.
  
  
  
  

Hot Fudge Sauce

This recipe came from a Culinary Institute of America cookbook owned by my sister.  She wisely recognized this recipe’s potential, and it has been a standard ever since. It is dark chocolate goodness. The only change I made is the addition of espresso powder. My son prefers it with brown sugar versus white, your choice. I think you could also add other flavorings, such as Chambord (eliminating the espresso powder), if so desired.This keeps very well in the fridge and makes a great gift.

November 2018 Update:

I had some leftover Lyle's Golden Syrup from making the pecan pie from Smitten Kitchen, and some toasted sugar from blind baking pie crusts from Bravetart at Serious Eats.  I used the Lyle's in place of the corn syrup and toasted sugar in place of plain sugar.  The sauce was delicious, with more caramel notes.  Either way, this recipe is a winner!

Makes about 4 cups. 

Ingredients:

• 6 ounces unsweetened chocolate
• 2/3 cup water
• ½ cup (6 fluid ounces) corn syrup
• 8 tablespoons (1 stick) unsalted butter
• ½ cup (1 ½ ounces) cocoa powder
• 1 cup (7 ounces) sugar
• 1-2 tablespoons espresso powder – optional
• ¼ teaspoon salt
• 2 teaspoons vanilla

Directions:

1.      Combine unsweetened chocolate, water, corn syrup and butter in a medium sauce pan and melt over medium heat, stirring frequently.

2.      Stir in the remaining ingredients except vanilla, stirring until smooth.

3.      Bring to a simmer over medium high heat and simmer for 5 minutes, stirring almost constantly.

4.      Stir in the vanilla off the heat.