Never before have I’ve been flooded with so many requests from friends and family to make a recipe that they saw in The New York Times. Heck, even The Times itself e-mailed me several times about the same dish. Although, I had already come across this cannellini bean and pasta recipe on my own when it first appeared, I didn’t find it all that exciting. I must admit, however, that upon reading the recipe’s backstory and why its developer chose to use a classic French beurre blanc, I became more interested.
Planning, preparing, and sharing dinner with my husband may be the quotidian pleasure I enjoy the most. It’s our time to look back on our day, discuss what’s on our mind, and give thanks for what we have. Unfortunately, fate occasionally steps in, snatches this delight away, and leaves me alone for dinner. In my youth, I may have handled this disappointment with a pre- and post-prandial libation, skipping the dinner between them. These days, however, being much older and a tad wiser, I may limit myself to one cocktail but shall never forego cooking and having at least a simple meal after it. I guess it’s my way of countering fortune and carrying on.
About four months ago, my better half sent me a link to a recipe for “Jamie Oliver’s Eggplant Parmesan.” It took me to an adaptation of the British chef’s version of the dish by Marian Burros, who substituted roasting for Oliver’s grilling of the eggplant. When I make this dish again, I will probably opt for grilling, since the roasting method required a lot of coaxing to render the eggplant slices “golden brown.” After 10 minutes in the oven, the slices had only the slightest shade of brown; even after an additional 5 minutes, I had to resort to broiling to give them some color. Eventually, however, after almost 30 minutes of roasting, the eggplant acquired sufficient color for me to consider them done.
With summer almost upon us, zucchini have begun appearing at our local farmers market. Indeed, seeing them there last week brought back memories of two childhood dishes my aunt would always make throughout the summer. One of these was a zucchini salad with fresh mint and garlic dressed simply with vinegar and olive oil, which I wrote about here last year. The other was zucchini a scapece, which uses the same ingredients but a different preparation that gives the dish its name. The Italian “scapece” is a derivative from the Spanish word, “escabeche,” used for a variety of foods marinated in vinegar after cooking.
Failing to go shopping on Sunday left us with limited choices for supper. Sure, we had plenty of pasta and cheese on hand, but I had served pasta the night before. There were also a few dishes we had in the freezer, but defrosting would take too long. A search through the fridge yielded a fresh supply of eggs that eventually led me to prepare a long-time favorite: Uova in Purgatorio, or Eggs in Purgatory.
Discovery. Isn’t that what the world-wide web is all about? Spurred on by curiosity, we follow threads of information only to find new threads and thereby broaden our knowledge of almost any subject, and then perhaps begin another thread.
This often is the case for me when I read a comment left by another food writer on a blog that I follow and am then led to that blogger’s website. Indeed, this is how I found the recipe for today’s post. I read a comment about Marcella Hazan by Stefano Arturi on Diane Darrow’s blog Another Year in Recipes, which brought me to his own blog, Italian Home Cooking.
A technique article on SeriousEats.com for preparing spaghetti aglio e olio prompted me the other night to prepare it for a late-night supper.
I’ve made this dish numerous times, but the article included an interesting video that demonstrated a technique for “finishing the pasta the right way” that made me rethink my own. What struck me most in the video was the cook’s rapidly swirling and tossing of the pasta in the sauce after adding the pasta water, which resulted in a beautiful emulsion.
Serendipity led us to last night’s scrumptious vegetarian dinner. On Friday, my husband sent me a recipe by Yewande Komolafe he found in The New York Times for a lentil and orzo stew with roasted eggplant. Little did he know that, just the day before, I had already chosen the very same dish for a future post.
Given the recent dank and dreary weather, atypical for San Diego, the stew was the perfect entree: earthy lentils, slowly simmered with aromatic vegetables and orzo, brightened by finishing with the juice and zest of lemon, and then topped with meaty chunks of eggplant roasted with warm and citrusy coriander. A few shavings of salty ricotta salata or even some crumbled feta completes the dish.
The other day, my “Daily Briefing” email from The New York Times led me to a recipe for a Cheesy White Bean Tomato Bake. The photo accompanying the recipe looked so good that I simply had to make the dish that night.
When I started to cook, however, I began to find elements of the recipe that I needed or wanted to change. First off, because my pantry only had one can of cannellini beans, I had to substitute a can of chickpeas for the second can called for by the recipe. I believe this forced change was fortuitous since the chickpeas added another layer of flavor to the dish.
Next, I thought that cooking the garlic in heated oil for only one minute over medium-high heat wouldn’t yield the depth of flavor as would adding the garlic to unheated oil and slowly simmering it over low heat for five of six minutes. I similarly extended the time for “frying” the tomato paste from 30 seconds to a minute and a half, but made sure that the tomato paste didn’t burn by stirring it.
In addition, to add a little heat, I added a generous pinch of crushed red pepper flakes to simmer with the garlic and oil.
In the recipe’s second step, I opted for the longer cooking time in the oven, a full ten minutes, at which point the mozzarella had started to melt. And as the recipe had anticipated, the cheese still was not as toasted as depicted in the recipe’s photo, so as suggested, I ran the skillet under the broiler for at least 2 minutes.
Although the final dish was very good, a perfect comfort food, I believe the recipe still needs some tweaking. Perhaps rendering some pancetta at the beginning or using a smoked mozzarella would do the trick. I’ll let you know how it turns out the next time around.
¼ cup extra-virgin olive oil
3 fat garlic cloves, thinly sliced
¼ to ½ teaspoon crushed red pepper flakes
3 generous tablespoons double concentrated Italian tomato paste
1 (15-ounce) can cannellini beans, drained and rinsed
1 (15-ounce) can chickpeas, drained and rinsed
½ cup boiling water
Kosher salt and black pepper
⅓ pound mozzarella, coarsely grated (about 1 1/3 cups)
Heat the oven to 475 degrees.
1) In a 10-inch ovenproof skillet, simmer the olive oil, garlic, and pepper flakes over low heat, until the garlic turns slightly golden, about 5 or 6 minutes.\
2) Raise the heat to medium low and stir in the tomato paste (be careful of splattering) and fry for 1 ½ minutes, reducing the heat as needed to prevent the garlic from burning.
3) Add the beans, water and generous pinches of salt and pepper and stir to combine.
4) Sprinkle the cheese evenly over the top, then bake until the cheese has melted and browned in spots, approximately 10 minutes.
5) If the top is not as toasted as you’d like, run the skillet under the broiler for a 1 to 2 minutes. Watch closely to avoid burning.
Serve at once with crusty bread.
Wine Pairing: Zinfandel, Primativo