Thursday, February 19, 2015

Recipe Two-fer

HAHA JUST KIDDING, Last-Sentence-of-Last-Post.  B HAS CROUP. 

Cold & Flu Season / Winter can die in a fire.  I mean that with every fiber in my being, and - full disclosure - it's a balmy 52 degrees outside my window.  I cannot even imagine how my buds up yonder are able to exist. Y'all are positively nuts on a {frozen} stick. 

As a sacrifice on the Alters of Respiratory Illness and Relative/Not-So-Relative Frigid Temps, I bring you one 10-minute manic meal {THERE'S NEVER ANY TIME} and one dish to warm you toe-to-scalp {THE AIR HURTS MY FACE}. 

As always, advance apologies for atrocious food photography / leftovers staging. 

Linguine with Spinach & Walnut Sauce
adapted from Martha Stewart 

- 2 cups walnut halves 
- 1 lb linguine 
- 1 T. EVOO
- 5 oz fresh baby spinach
- 1 cup heavy cream
- 1 clove garlic
- 1/2 T. red pepper flakes
- salt & pepper, to taste
- 1/2 cup fresh Parmesan, grated

Preheat oven to 350 degrees. Spread walnuts on a cookie sheet; toast until fragrant -- 7 to 10 minutes. Meanwhile, cook linguine al dente according to package instructions in a pot of heavily salted water. Drain and return to pot. Toss baby spinach with hot pasta and EVOO until leaves wilt a bit -- 2 to 3 minutes. 

While nuts toast and pasta cooks, process 1 cup of walnuts, cream, garlic, and red pepper flakes until smooth.  Season with salt and pepper. Toss with pasta, spinach, remaining walnuts, and Parmesan. Serve immediately. 

Pancetta, White Bean, & Swiss Chard Pot Pie*
adapted from Smitten Kitchen

- 1 T EVOO
- 4 oz diced pancetta
- 1 large sweet onion, diced
- 2 large carrots, finely chopped
- 1 large stalk celery, finely chopped 
- 1 t. red pepper flakes
- salt and fresh ground pepper
- 2 garlic cloves, minced
- 10 oz Swiss chard, stems removed and leaves sliced thinly 
- 3.5 T butter
- 3.5 T all-purpose flour
- 3.5 cups chicken stock 
- 2 cans white beans, rinsed well 
- 1 package crescent rolls {or consult original recipe for from-scratch topping / bad-assery}

*Deb's original recipe yields four mini pot pies. While adorable, this recipe already pushes my personal limits for weekday supper prep, hence the one-pot conversion {see also: crescent roll topping}. Bonus Points for less dishes to soak. 

Preheat oven to 375 degrees.

Heat EVOO over medium-high heat in a large, oven-safe Dutch oven.  Brown pancetta, turning it frequently with a wooden spoon, until it colors and crisps on all sides -- 10 minutes or so.  Then add onions, carrots, celery, and red pepper flakes, cooking until veggies begin to soften a bit -- about 5 minutes. Add garlic and cook for another minute, then add salt and pepper to taste.  Stir in Swiss chard and allow leaves to wilt -- 3 minutes or so. Transfer mixture to a bowl and set aside. 

Melt butter in the same Dutch oven over medium-low heat.  Whisk in flour until combined and cook for 2 minutes, stirring continuously. Whisk in stock, a half-cup at a time, mixing completely between additions and scrapping up any brown bits left over from cooking the veggies into the sauce. Once all stock is added, simmer sauce until it thickens, about 10 minutes. Remove Dutch oven from heat, stir in veggie mixture and white beans.  

Top filling with overlapping crescent roll dough. Bake for 35 minutes or so, until topping browns and filling is bubbling.  


  1. Yes and yes to the modified pot pie. Am I serving this at a dinner party? No? Then it's all going into the same hot tub.

    Hope your little guy feels better soon! I am going to now go warm my face (it warmed up to 19* this morning in NYC).

  2. 52 degrees = summer (basically). But death to winter and illness and all of it, yes.

    Also, food looks delish as always. ;)


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