Pasta e Fagioli (Pasta and Beans)

It is possible to eat too much pizza. For me, at any rate.

On our last jaunt through Italy, I kept meaning to order something that wasn’t pizza and failing spectacularly. Every region has different specialty toppings! I might miss out on something!! But when my body finally said NO MORE, I went for Pasta e Fagioli (pasta and beans) instead. And my goodness, was it ever rewarding. Borlotti beans are the creamiest, most flavor-absorbing beans I’ve ever come across. I plan to try making it sometime with dried beans, but this canned version comes together in a flash.

100 g diced pancetta or bacon
2 T olive oil
1 large or 2 small yellow onions, diced
3-4 cloves garlic, pressed
1/2 c/100 ml white wine
1/4 t red chili flakes
1 large sprig fresh rosemary leaves
4-6 sprigs fresh thyme leaves
2 bay leaves
1/2 t ground black pepper
4-5 c/1-1.25 L weak chicken broth
3 15 oz/400 g cans borlotti (cranberry) beans, drained and rinsed
1 generous c/250 g short pasta
1 c/200 mL boiling water (optional)
1/2 c/100 g grated Pecorino Romano or Parmesan cheese
1/4 c/50 g chopped parsley

Heat deep soup pot to medium heat. Add pancetta or bacon and cook, stirring frequently, until a little fat renders, then add olive oil. Turn heat to medium-low and add onions and garlic, stirring frequently until tender and translucent, but not browned. Add white wine, chili flakes, rosemary, thyme, bay leaves and black pepper, stirring until wine is mostly evaporated. Add chicken broth and beans and allow mixture to simmer for 10 minutes, stirring occasionally and turning down heat if necessary.

After 10 minutes, remove bay leaves and strip rosemary and thyme leaves from sprigs, returning the leaves to the pot. Either mash some of the beans with the back of a spoon or briefly use a stick blender, making sure to leave about half of the beans intact. Add the pasta (if there’s not enough liquid to cook the pasta or the soup is already too thick, add the extra water) and cook until almost done. Remove from heat and cover for 5 minutes. Serve with grated Pecorino or Parmesan and chopped parsley.

Garlic Lemon Cream Pasta

I’ve been on the hunt for a creamy lemon sauce for years and have tried a few that just didn’t do it. They either weren’t lemony enough or had way too much cream (Cliff has no gall bladder – too much cream or butter does him in). This one finally has the right balance of flavor and creaminess. Here’s the original, with my version below.

1 T butter
1 T olive oil
3 large garlic cloves, minced
1 shallot, chopped
Zest of 1 lemon
2 c chicken or vegetable broth
1/4 cup capers
Juice of 1 lemon
1 c artichoke hearts
1/4 cup cream
Salt and freshly ground pepper, to taste
1/2 t herbes des Provence
1 lb broccoli florets (optional)
1 lb pasta

Heat butter and oil to medium in a deep skillet. Sauté garlic, shallots and lemon zest until tender and fragrant. Add broth and simmer until reduced by half and syrupy*. Add capers, lemon juice and artichoke hearts and stir until heated through. Remove from heat and stir in cream and add salt, pepper and herbes. Set aside sauce. Cook pasta and broccoli to desired doneness, drain and toss with sauce.

*I wasn’t happy with the ‘syrupy’ texture and wanted the sauce to be a little thicker, so I added a cornstarch slurry (1 T cornstarch and 1 T water whisked until smooth). Pour the slurry into the simmering sauce and stir well until thickened, then proceed as above.

Egyptian Red Lentil Soup

I just had my wisdom teeth out, so on top of not being so smart anymore, I have to eat soft food. Luckily, I know a few recipes for delicious soft food. The original recipe involves a fried onion topping, which looks wonderful yet chew-intensive. Luckily, lentils and a stick blender yield a gently textured, full flavored product that I’ll happily eat even with teeth.

3 T olive oil
1 large onion, chopped
2 carrots, chopped
2 celery ribs, chopped
3 cloves garlic, chopped
1 t ground cumin
1/2 t ground cinnamon
1 sprig fresh thyme (or 1/2 t dried thyme)
1/2 t cayenne pepper or ancho chile
1/2 t sweet smoked paprika
3 large, ripe tomatoes, peeled, seeded and roughly chopped
2 T tomato paste
8 c beef stock (vegetable stock makes this vegan!)
salt and pepper to taste (how much salt depends on your stock – taste often)
2 c red lentils
1 lemon, juiced

Pick over your lentils for any unwanted debris. Heat oil to medium high in a soup pot or deep dutch oven. Add onions, carrots, celery and garlic and sauté until soft. Add spices and stir well into vegetables, cooking for a couple of minutes until very fragrant. Add tomatoes and cook for a couple of minutes, until they begin to break down. Add tomato paste and stir well. Add stock and reduce heat to medium low – soup should not boil. Season with salt and pepper and add the lentils. Simmer 30-40 minutes (reducing heat to low, if necessary), until lentils and vegetables are very soft.

Remove soup from heat and process with immersion blender (or purée in batches in a heat-safe blender) until desired texture is achieved. Remember, it will thicken as it cools. If soup is still too thin, bring it back to a simmer for a few minutes. Check seasoning and stir in lemon juice. Serve with additional wedges of lemon and yogurt.

Creamy Lemon Asparagus Pasta

SPARGELZEIT!!1!

It’s that time of year again. While the locals are losing it over the white stuff, I’m partial to green asparagus (more flavor). This will definitely make another appearance before the fleeting season ends. Here’s the original, my version is below.

500 g/1 lb pasta (whole wheat pasta would be great here)
500 g/1 lb asparagus, trimmed and cut into bite-size pieces (you could easily double this)
2 teaspoons whole-grain mustard
2 teaspoons all-purpose flour
1 cup whole milk or cream
1/8 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon extra-virgin olive oil
3 cloves garlic, minced
2 small shallots, minced
zest and juice of 1 lemon
1 cup freshly grated Parmesan cheese, divided

Cook pasta in well salted water. For last 3-4 minutes of cooking time, add asparagus pieces. Drain and reserve 1/2 cup of pasta water.

Whisk together mustard, flour, milk or cream, salt and pepper in a bowl and set aside. Heat oil in a saucepan over medium-high heat. Add garlic and shallot and cook, stirring constantly, until fragrant and lightly browned. Whisk in mustard mixture and bring to a simmer, cooking until thickened. Stir in lemon zest and juice and half of the cheese. If sauce gets too thick, loosen it by stirring in a little pasta water or more milk.

Combine pasta, asparagus and sauce, tossing until well coated. Serve and sprinkle with remaining cheese.

Tuna Noodle Casserole

I love tuna casserole. Unabashedly. My mom’s is stellar, but because she uses cream soups (that I can’t get here) and a special, frozen big thick noodle (which I’ve never seen ANYWHERE outside of Kansas City), I can’t really reproduce it. Every so often, I would trawl the internet for tuna casserole recipes with all ingredients that I could get here. Because it’s a holiday weekend and we’ve got the time, we embarked on a tuna adventure, only to be met with abject SUCCESS! It was stupid good. The original recipe is here, but I made some adjustments.

1 T olive oil
1 T unsalted butter
2 small cloves garlic, minced
3 celery stalks, small dice (about 2/3 cup)
1 bunch scallions, white and light green parts only, thinly sliced
1 small hot green chili, minced
2 t Old Bay Seasoning (I’ve never had this, so I made my own with this)
3 T flour
1 t salt
1/2 t ground black pepper
750 ml milk
50 g sour cream
1 T Dijon mustard
500 egg noodles (I used schwäbische Landnudeln because they looked pretty rough – they did not disappoint)
2 cans high-quality imported tuna packed in oil, drained and flaked
300 g coarsely grated aged cheddar cheese
2-3 T finely grated Parmesan cheese
1 t dried parsley
4 T french-fried onions (Röstzwiebeln)

  1. Heat oven to 350°F/175°C and butter a 9 x 13 baking dish.

  2. In a medium saucepan over medium heat, warm oil and butter. When butter foams, add garlic, celery, scallions and chili. Cook, stirring frequently, until tender, then add seasoning, flour, salt and pepper. Stir until vegetables are coated and raw smell of flour is gone, then start pouring in milk, stirring all the while, making sure there are no lumps. After it simmers and thickens, remove it from the heat, stir in sour cream and mustard, and adjust seasonings if necessary.

  3. Cook the noodles in well-salted water to just over half of the package-directed cooking time. You want them pretty firm in the middle, as they will continue to cook in the oven. Drain and mix with the sauce, tuna and cheese until everything is well distributed. Pour into buttered casserole and spread evenly. In a small bowl, toss together Parmesan, parsley and onions. Sprinkle mixture over top of casserole. Bake for 20-25 minutes.

Avgolemono (Greek Egg & Lemon Soup)

I got this one from here and it’s harder to explain than to make. It looks a little intimidating, what with the tempering, but it is quite simple. I suggest you have someone help you with the tempering, but it is possible to do it alone if you have a stick blender w/whisk attachment and a steady hand.

2 T olive oil
1 small onion, diced
2 cloves garlic, minced
5 c chicken broth
1 c water
3/4 c rice
salt to taste
2 c chicken, cooked and chopped (I used a rotisserie chicken)
1 t black pepper, coarse grind
1 t dill, dried (or 2 t fresh)
3 eggs
1/2 c lemon juice

In a deep soup pot, heat oil over medium-low heat. Sauté onion and garlic until tender and slightly translucent, 3-5 minutes. Pour in chicken broth and water and turn heat to medium. Bring to a gentle boil and add rice. Reduce heat to simmer and cook for 5-7 minutes. Add salt, chicken, pepper and dill and continue simmering 5 minutes.

While the broth is simmering, in a heatproof bowl (I used a large pyrex measuring cup) beat eggs while slowly pouring in lemon juice. Taste a grain of rice; when it’s almost completely cooked, it’s time to temper the eggs. Add hot broth by the ladle (3 will probably be enough) to the eggs while whisking. Once the eggs have warmed up, take the soup pot off the heat and stir the egg mixture into the soup until completely integrated. Serve immediately.

What to eat in Singapore?

ZOMG EVERYTHING.

Seriously, if you can’t find something to nom on in Singapore, you probably shouldn’t leave your house. We are somewhat adventurous eaters with a few broad restrictions:

  • no raw onions
  • no fish or seafood
  • no raw, unseasoned tomatoes

…but they didn’t slow us down one bit. The food in Singapore was one of our favorite aspects of the whole trip. Continue reading What to eat in Singapore?