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Yep, another pasta recipe

http://www.seriouseats.com/recipes/2010/04/french-in-a-flash-pissaladiere-pasta-recipe.html

http://www.food52.com/recipes/1374_lazy_marys_lemon_tart

Used regular lemon, w/ zest instead of whole skin

• 2 Ounces Añejo Tequila
• ½ teaspoon Agave Syrup
• 2-3 Grapefruit Bitters
• Sliced of Lime, squeezed and  added to glass

Place all ingredients in a glass with crushed ice. Stir.

From a recent Food & Wine, made last week:

http://www.foodandwine.com/recipes/country-apple-galette

1. PREPARE THE PASTRY In a food processor, combine the flour with the sugar, salt and butter and process for about 5 seconds. Sprinkle the ice water over the flour mixture and process until the pastry just begins to come together, about 10 seconds; you should still be able to see small pieces of butter in it. Transfer the pastry to a work surface, gather it together and pat into a disk. Wrap the pastry in plastic or wax paper and refrigerate until chilled. (You can also roll out the pastry and use it right away.)
2. PREPARE THE TOPPING Peel, halve and core the apples and slice them crosswise 1/4 inch thick. Set aside the larger center slices and coarsely chop the end slices and any broken ones; about half of the slices should be chopped. In a small bowl, combine the sugar and cinnamon.
3. Preheat the oven to 400°. On a lightly floured work surface, roll out the pastry to a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Spread the chopped apples over the pastry to within 1 inch of the edge. Drizzle the honey over the chopped apples. Decoratively arrange the apple slices on top in concentric circles or in slightly overlapping rows. Sprinkle the cinnamon sugar evenly over the apples and dot with the pieces of butter. Fold the pastry edge up and over the apples to create a 1-inch border.
4. Bake the galette for about 1 hour, until the pastry is nicely browned and crisp and all of the apples are tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.

A little Spaghetti Cacio e Pepe, but added some Harissa olive oil and fresh tomatoes.

Spaghetti Cacio e Pepe

An old Food & Wine recipe. Sometimes I modify it with some sambal oelek, soy sauce and rice wine vinegar to use with ramen.

ingredients

3/4 pound fettuccine
3/4 cup extra-virgin olive oil
1/4 cup sage leaves
1 large garlic clove, mashed to a paste
1/4 cup almond butter
1 green onion, minced
1/2 teaspoon finely grated lemon zest
Large pinch of crushed red pepper
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground pepper

directions

In a pot of salted boiling water, cook the pasta until al dente; drain, reserving 3/4 cup of the cooking water. Meanwhile, in a small skillet, heat 1/2 cup of the olive oil until shimmering. Fry the sage leaves over moderate heat, turning occasionally, until crisp. Drain the sage on paper towels, then chop half of the leaves.

Combine the chopped sage, garlic, almond butter, remaining 1/4 cup of oil, scallion, zest, red pepper and all but 2 tablespoons of the cheese. Toss the pasta with the pesto; add the pasta water as necessary to make a creamy sauce. Season with salt and pepper. Top with the remaining cheese and whole sage leaves and serve.

Pasta with Spicy Almond Pesto

Every once in a while there is a killer recipe that will show up in one of the food magazines that is from an advertisement. One of the stranger ones that comes to mind (who the ad was for, not the recipe) was one I cut-out for a couscous salad that was advertising, for all things, steel. As in “steel cans”. And, no, the couscous was not from a can, but the olives and chickpeas that are part of the recipe are what I assume were promoting “steel”.

This one is from a recent ad for “tuna”. Which seems to make a tad more sense in a food magazine than a metal. The drawback of the recipe coming in the form of an ad is that it is not than readily available in the online database of whatever magazine it came from. Therefore, I had to type it in. And thus:

ingredients 

for smoked tuna
1 can or jar drained  tuna
1/4 teaspoon liquid smoke
8 cups mixed salad greens
1 Granny Smith apple, cored and diced
1/2 cup chopped walnuts

for cilantro dressing
1/3 chopped cup fresh cilantro
2 teaspoons fresh garlic, minced
1/4 cup lemon juice
2 tablespoons olive oil
1/2 teaspoon black pepper

for guacamole dressing
1 ripe avocado, pitted, peeled and diced
1/4 cup water
2 tablespoons lime juice
1 minced green onion
1/2 chopped serrano chile
1 teaspoon fresh garlic, minced
1/4 teaspoon curry powder

directions

for cilantro dressing
In a bowl combine cilantro and garlic; mix in lemon juice. Add olive oil and pepper; blend well. Refrigerate until ready to use.

for guacamole dressing
Place avocado in blender. Add remaining ingredients and blend until smooth. If desired, thin with water. Refrigerate until ready to use.

to make salad
In a bowl, mix 1/2 the Cilantro Dressing with the liquid smoke; blend well. Fold the Cilantro Dressing with the tuna and set aside. Mix the salad greens with the apple; toss salad with the remaining Cilantro Dressing. Evenly divide salad among plates; top with tuna mixture. Garnish with walnuts. Drizzle Guacamole Dressing over salad.

Little R&R Before the Typing

Smoked Tuna Salad and Guacamole Dressing

ingredients

1 3-ounce package pancetta, chopped
1 tablespoon olive oil
3 garlic cloves, chopped
2 large jalapeño chiles, seeded, finely chopped (about 1/4 cup)
2 large fennel bulbs, stalks trimmed, chopped
1 1/2 cups low-salt vegetable broth
4 tablespoons finely chopped fresh Italian parsley, divided
2 tablespoons fresh lemon juice
11/2 teaspoons crushed fennel seeds
1 pound spaghetti
2 tablespoons extra-virgin olive oil
1 1/2 cups finely grated Parmesan cheese

directions

Sauté pancetta in large skillet over medium heat until pancetta is golden. Using slotted spoon, transfer pancetta to paper towels. Add 1 tablespoon oil to drippings in skillet. Add garlic and chiles; sauté over medium heat 1 minute. Add fennel; cook until beginning to soften, 5 minutes. Mix in broth, 2 tablespoons parsley, lemon juice, and fennel seeds. Bring to boil. Reduce heat to low, cover, and cook until fennel is very tender, 20 minutes. Remove from heat. Season with salt and pepper.

Cook pasta until tender; drain. Reserve 1 cup cooking liquid. Return pasta to pot.

Uncover skillet with fennel mixture and return to high heat. Cook until almost all liquid is absorbed, about 4 minutes. Add fennel to pasta. Stir in 2 tablespoons oil, 1/2 cup cheese, and pancetta. Add cooking liquid by 1/4 cupfuls if dry. Toss pasta; transfer to serving bowl. Sprinkle 2 tablespoons parsley over. Serve with cheese.

Spicy Spaghetti with Fennel and Herbs