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Gnocchi, Sweet Corn & Arugula in Cream Sauce

Posted on October 3, 2014 by Kelley

This past weekend was the last weekend for the farmers market I go to on a weekly basis. (sigh) There are a few other ones in the area that don’t wrap until next month, but then it’s back to produce shopping in the grocery stores. I am always jealous of those who live in places like California where there is a variety of fresh produce growing all year round. I hope they all know how good they have it! The only thing local I’m going to be getting in a few months are turnips. (another sigh)

Good thing you can still snag sweet corn and make this easy pasta dish! You could even use frozen corn if you can’t find any fresh in your area. It’ll just make it that much easier too, since you don’t have to cut it off the cob.

Gnocchi, Sweet Corn & Arugula in Cream Sauce, adapted from Baking with Blondie

Gnocchi, Sweet Corn & Arugula in Cream Sauce

Ingredients

3 medium-sized fresh sweet corn on the cob
3 C fresh arugula
1 pound potato gnocchi
3/4 C heavy cream
1 t salt
1 t garlic powder
1 t fresh basil, julienne
1/4 t black pepper
Pinch of crushed red pepper
Parmesan cheese for sprinkling

Instructions

In large pot, boil water and cook gnocchi according to package directions, adding in the corn on the cob in the last 5 minutes. Remove corn, transfer to cutting board. Drain gnocchi, but make sure to reserve 1/2 cup of pasta water. Don't rinse your gnocchi.

For the cream sauce, combine half and half, cream cheese, salt, garlic powder, fresh basil, and pepper in a medium saucepan. Cook over medium for about 10 minutes, stirring until cream cheese has evenly dispersed throughout sauce. Stir in reserved pasta water.

Slice your corn off the cob.

In a medium bowl, combine your pasta sauce, corn, gnocchi and arugula. Sprinkle with additional salt, pepper, basil, and crushed red pepper if desired.

https://www.theculinaryenthusiast.com/2014/10/03/gnocchi-sweet-corn-arugula-in-cream-sauce/

Posted in Main Courses, Pasta, Recipes | Tagged arugula, recipe, summer, sweet corn | Comments Off

Banana Blondies with Chocolate Crust from the New York Times

Posted on September 16, 2014 by Kelley

Oh how I love to turn my oven on in the fall. My husband cannot understand how I can even think of turning on the oven in the summer months because it is so hot. I cannot understand how he doesn’t understand my need for baked goods! I am truly sad to see the exit of summer this year, especially since it was such a great one. And even more-so because we’re expected to have another frigid, snowy winter this year. I feel like I barely got to break out my shorts and tank tops! Although that could be more due to the fact that hardly anything fit me. Having a baby in April does NOT do any favors for the waistline come bikini season. Neither does eating these blondies… But they’re so good. They’re so good you will eat them anyway and not care one bit about your waistline while you’re washing them down with that big glass of milk. Just try to make it fat-free milk. 🙂

Banana Blondies with Chocolate Crust, adapted from The New York Times

Banana Blondies with Chocolate Crust from the New York Times

Ingredients

2 ½ sticks unsalted butter (1 1/4 cups), more for greasing pan
200 grams chocolate wafer cookies (to make about 3 cups crumbs)
1/4 cup light brown sugar
1/2 teaspoon fine sea salt, plus a pinch
2 ripe bananas, mashed
2 large eggs
2 1/2 cups dark brown sugar
2 tablespoons dark rum or 1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup toasted walnuts, chopped
Flaky sea salt, for sprinkling

Instructions

Heat oven to 375 degrees. Line a 9-by-13-inch baking pan with parchment, and grease with butter.

Melt 1 stick of butter in a saucepan over low heat or in microwave. Put the chocolate wafer cookies in the bowl of a food processor and process to make fine crumbs. Add the light brown sugar, melted butter and a pinch of salt. Process until the mixture is the consistency of damp sand. Dump the mixture into the pan and press it into an even layer. Bake for 7 to 10 minutes, or until the surface is firm. Remove the pan and set aside.

Reduce oven heat to 350 degrees.

In a large skillet over medium heat, melt 12 tablespoons butter, then let it cook until the foam subsides and butter turns a deep nut brown, about 5 minutes. Cool.

In a large bowl, whisk together bananas, eggs, dark brown sugar and rum. Whisk in brown butter. In a separate bowl, whisk together flour and fine salt. Fold into batter along with the toasted walnuts. Pour the mixture over the prepared crust and spread evenly. Sprinkle top with flaky salt if using.

Transfer pan to oven and bake until the top is firm and a toothpick inserted in the center emerges with a few crumbs attached (or clean) but not wet, 45 to 55 minutes. Cool completely on a wire rack; cut into 24 bars.

https://www.theculinaryenthusiast.com/2014/09/16/banana-blondies-with-chocolate-crust-from-the-new-york-times/

Posted in Desserts, Recipes | Tagged banana, blondies, dessert, new york times, recipe | Comments Off

String Bean, Arugula and Pasta Salad

Posted on August 28, 2014 by Kelley

Back at work after baby has unfortunately led to a decrease in cooking. When you only get to make something blogworthy about once a week, it is hard to find time to take pictures, edit, and write the post. With a lot more to juggle now, cooking has taken a turn toward simpler recipes. Recipes that can be put on the table quickly or prepared ahead of time are key now. With a teacher husband who has an early lunch period and an almost two year old who wants dinner by 5:30pm, it’s all about fast or they get crabby!

This salad does require a few steps, BUT they can be done in advance. You could easily cook the pasta an the beans the day before. The cheese can be grated and shredded ahead of time, and even the dressing could be mixed the day before. Leaving you only to compose the salad before you’re ready to eat! This salad is hearty enough for meal in my opinion, but it will pair well with any meat you throw on the grill.

String Bean, Arugula and Pasta Salad, adapted from Martha Stewart

String Bean, Arugula and Pasta Salad

Ingredients

4 ounces green beans, trimmed
4 ounces yellow wax beans, trimmed
Coarse salt
1 pound curved, dried pasta, such as conchiglie, orecchiette, or other medium curved shapes
1/2 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice (from about 2 lemons)
Freshly ground pepper
1/2 cup extra-virgin olive oil
1 ounce pine nuts, toasted and coarsely chopped (1/4 cup)
1 1/2 ounces Parmesan cheese, 1/2 ounce finely grated (1/2 cup), 1 ounce shaved with a vegetable peeler (1/2 cup)
about 2 ounces (2 cups) baby arugula

Instructions

Prepare an ice-water bath.

Cook green and wax beans in a large pot of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer beans to ice-water bath until cool, reserving water in pot. Drain beans, and cut into 2-inch-long pieces.

Add pasta to the reserved boiling water, and cook until al dente. Drain and spread on a rimmed baking sheet. Refrigerate for 10 minutes. Transfer chilled pasta to a large serving dish.

Whisk lemon zest and juice and 3/4 teaspoon salt. Season with pepper. Add oil in a slow, steady stream, whisking until emulsified. Drizzle over pasta, and toss until well coated.

Add beans, pine nuts, and grated Parmesan. Toss until evenly distributed. Just before serving, fold in arugula, and top with shaved Parmesan.

https://www.theculinaryenthusiast.com/2014/08/28/string-bean-arugula-and-pasta-salad/