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Sausage, Tomato, and Arugula Linguine

June 12, 2012 in pasta

Anyone else not feel like cooking these days?

Actually, I have zero motivation for anything besides this:

That’s what summer is for though, right?

We’ve been eating a lot of sandwiches, a lot of hot dogs, and a ton of take-n-bake pizza. Which explains why I haven’t been posting around here. But a girl can only survive on pizza for so long before she starts craving a home-cooked meal.

This is the perfect summer meal! It’s so fast and so light and so full of fresh veggies!

Instead of a typical pasta sauce, the cherry tomatoes are cooked quickly and then mashed to get all the juiciness out – then you add some pasta water and it creates a nice little sauce that coats the pasta well but doesn’t feel heavy at all.

Two years ago: Tempura Fried Asparagus

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Sausage, Tomato, and Arugula Linguine

adapted from Cooking Light

Ingredients

½ pound whole wheat linguine
1 tablespoon olive oil
½ pound Italian chicken or turkey sausage
2 teaspoons minced garlic
1 cup cherry tomatoes, halved
¼ teaspoon freshly ground black pepper
3 cups arugula leaves
2 ounces Parmesan, shaved

Instructions

  1. Cook linguine according to package instructions. Set aside ½ cup of cooking liquid before draining.
  2. Heat oil over medium-high heat. Remove sausage from casings and add to pan, breaking up with a wooden spoon. Cook until browned, about 3 minutes, continuing to break up the sausage. Add garlic and cook until fragrant, about 30 seconds. Add tomatoes and pepper; cover and cook for 2 minutes. Remove cover and use a wooden spoon to mash the tomatoes. Cover pan, reduce heat to low, and cook for 3 minutes. Remove pan from heat; add drained linguine, reserved pasta water, and arugula; toss together. Serve with shaved Parmesan on top.
http://fakeginger.com/2012/06/12/sausage-tomato-and-arugula-linguine/

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Roasted Corn with Parmesan and Lime

September 28, 2011 in sides

I know, I know – summer is over and corn season is long gone. But you’ve GOT to try this recipe. I don’t know what drew me to the recipe or why I thought it would go over well with my family but holy geez, I am so happy I gave it a try. The sweetness of the corn is perfectly balanced by the salty Parmesan, tart lime juice, and spicy cayenne.

I am usually not a fan of spicy but this dish can really handle some cayenne. I think I ended up adding about 1/2 teaspoon of the spicy stuff! That’s what is so great about this recipe – it’s so easy to adapt!

Make it. Use frozen corn if you must, just make it. I am willing to bet that you’ll love it!

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Roasted Corn with Parmesan and Lime

adapted from Elephant Eats

Ingredients

3 medium ears corn
1½ tablespoons olive oil
salt and freshly ground black pepper
1 tablespoon mayonnaise, at room temperature
1 tablespoon sour cream, at room temperature
juice of 1 large lime
3 tablespoons grated Parmesan
generous pinch of cayenne

Instructions

  1. Heat the oven to 400 degrees.
  2. Shuck the corn and cut the kernels from the cobs, tossing them in a bowl with the olive oil and plenty of salt and pepper.
  3. Spread the kernels evenly on a large rimmed baking sheet and roast for 15 to 20 minutes, scraping and turning over the kernels once or twice, until they’re tender and lightly caramelized.
  4. Put the corn back into the bowl and stir in the mayonnaise, sour cream, lime juice, Parmesan and cayenne. Taste and adjust any of the flavorings, including salt and pepper, if necessary.
http://fakeginger.com/2011/09/28/roasted-corn-with-parmesan-and-lime/

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Rosemary & Parmesan Madeleines

September 23, 2011 in breads

I am supposed to be posting my Honey Spiced Madeleines for French Fridays with Dorie today but umm… I made the madeleines one night (so I couldn’t take pictures) and ate them all before morning. And then I just didn’t have it in me to do another batch because hello! I’d already eaten 12 of the suckers!

Before what we’re now calling “The Madeleine Incident” I had planned to make these cheesy madeleines to act as a kind of substitute for garlic bread on pasta night. Oh my goodness y’all, I thought the sweet madeleines were dangerous but these guys… a whole new level of delicious! After my first bite, the only thing I said was “Ridiculous” because there’s really no way to describe how good these are.

I’m typically not a fan of madeleines because the ones you buy at coffee shops (cough Starbucks cough) are mushy and there’s no real flavor to them. Homemade madeleines are an entirely different story. The outside get golden brown and just slightly crisp and you can flavor them however you want!

(If you’re in the market for a madeleine pan, I bought this one and I love it.)

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Rosemary & Parmesan Madeleines

12 madeleines

Ingredients

8 tablespoons (1 stick) unsalted butter, melted
1 cup flour
2 teaspoons fresh rosemary, minced
1 teaspoon sea salt
¼ teaspoon freshly ground pepper
4 eggs
¼ teaspoon cream of tartar
1 teaspoon sugar
1 cup grated Parmesan plus more for sprinkling

Instructions

  1. Position a rack in the lower third of an oven and preheat to 375°F. Brush the molds of a 12-well madeleine pan with 2 tablespoons of the butter.
  2. Sift the flour into a mixing bowl; stir in rosemary, sea salt, and pepper. Set aside.
  3. In the bowl of a electric mixer fitting with a whisk attachment (or with a hand mixer), beat the eggs on high until fluffy, about 3 minutes. And the cream of tartar and sugar; continue mixing until the mixture drops from the mixer in ribbons . Gently fold in the flour mixture, cheese, and remaining 6 tablespoons of melted butter.
  4. Spoon the batter into the prepared pan, making sure to fill the wells all the way to the top. Bake until golden brown and springy, about 12 minutes. Rap the pan on the counter to loosen up the madeleines and transfer to a wire rack to cool. Sprinkle with Parmesan.
http://fakeginger.com/2011/09/23/rosemary-parmesan-madeleines/

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