MAY DAY (OR ANY DAY) BASKETS

Ciao'd after arranging cherry blossoms.

Lilacs_May_Basket.jpg

The charming custom of anonymously leaving flower-filled May Day baskets on doorknobs dates from the Middle Ages. Make May Day "baskets" from glass jars, metal cans, cardboard and, of course, any variety of wicker or grass baskets. Fill the basket with any flower variety that makes you happy; it will surely make your neighbor happy, too. 

Hang the basket on a neighbor's door or tuck it up against a front fence. Let's also think about the people who don't have front doors or fences such as those in nursing homes and hospitals. What a happy treat to receive a cluster of fresh spring flowers.

Happy May Day!

bird feet.png

ORECCHIETTE WITH PANCETTA, PEAS AND, ASPARAGUS

Ciao'd while watching the NFL Draft

Orecchiette-with-peas-pancetta-and-asparagus-blog.jpg

Orrechiette, or "little ears," pasta is ideal for cradling the small pieces of pancetta along with the peas. Well-loved by the Pugliese (including me), the pasta delivers a delightful chew that plays nicely with the soft peas and crunchy pancetta. Asparagus delivers a nice herbal flavor that balances the sweet peas and salty pancetta. In short, this dish is a win-win. 

bird feet.png

ORECCHIETTE WITH PANCETTA, PEAS AND ASPARAGUS

Serves 4

1 pound orecchiette pasta
Kosher salt
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1/4 pound finely diced pancetta
3 to 4 asparagus stalks, cut into 1-inch pieces (about 1/2 cup) 
2 garlic cloves, finely chopped
1/2 cup frozen peas, thawed
Freshly ground black pepper
1/4 cup finely chopped flat-leaf parsley
1/2 cup freshly grated Parmesan cheese

In a large pot of salted water, cook the pasta until al dente. Drain the pasta, reserving one cup of the cooking liquid.

In a large, deep skillet over medium-high heat, heat the olive oil with the butter. Add the pancetta and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the asparagus and cook until barely tender, 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the peas. 

Add the pasta along with the reserved cooking water and the cheese. Season with the pepper and cook over medium heat until the sauce thickens a bit. Stir in the parsley and serve immediately, accompanied with more Parmesan cheese.

bird feet.png

FARFALLE WITH ASPARAGUS TOPS AND HERBS

Ciao'd with a glass of Meyer lemonade

Farfalle_Asparagus_and_Herbs - blog.jpg

I planted herbs in my garden a week or two ago. They’re still spriglet babies with a shared green hue that is almost transparent. As the sun warms, and warms the herbs, too, the single diaphanous hue will deepen into a range of greens - smoky (sage), emerald (parsley), clover (basil), moss (oregano) and more.

Spring is a delicate season defined by new life. Endings beget beginnings. After a winter of muted hues, we see the emergence of color, whether it’s a patch of grass unveiled by melting snow or the flash of scarlet on a red-wing blackbird. We hear a certain buzz. I’ve never been sure about the source of the buzz, but scientific sorts tell me it emits from baby insects – bees and so forth. I prefer to think that it is the sound of the natural world awakening. We feel raindrops on our heads and shoulders and the cheering warmth of a young sun. We touch the earth as we plant seedlings on a temperate weekend. We welcome the first asparagus.

Fresh asparagus with its lovely tender tops and toothsome bottoms is one of the first vegetables to emerge in the spring. While we’ll enjoy asparagus throughout the summer, its first blush of flavor is fleeting, and that makes it all the more wonderful. And so, this recipe.

Farfalle with Asparagus Tops and Herbs is a delicate pasta dish in which the farfalle, or butterflies, float in a simple chicken broth. It’s nice to serve in the early spring when asparagus is at its peak and we’re ready for lighter fare.

bird feet.png

RECIPE

FARFALLE WITH ASPARAGUS TOPS AND HERBS

The trick to this brothy pasta dish is using the thinnest asparagus you can find. Serve it as a first course or a light lunch. 

Serves 4

1 pound thin asparagus
Kosher salt
1 pound farfalle (butterfly-shaped) pasta
2 tablespoons extra virgin olive oil
1/2 cup finely chopped shallots
1/2 cup dry white wine
4 cups chicken broth
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh basil
2 teaspoons fresh thyme leaves
Freshly ground black pepper
Freshly grated Parmesan cheese

Trim off the tough ends of the asparagus and discard. Cut the spears on the diagonal into 1-inch pieces; reserve.

Bring a large pot of water to a boil. Add 2 generous pinches of salt and when the water returns to a boil, add the pasta. Cook according to package directions until the pasta is al dente. Drain the pasta and return to the pot.; cover to keep warm.

Meanwhile, heat the oil in a large skillet over medium heat. Add the shallots and cook until translucent, about 3 to 4 minutes. Add the asparagus and cook, stirring, for 1 minute. Add the wine and the chicken broth, bring to a boil, and cook for 5 minutes to reduce it a bit. Add the herbs and stir to mix. Season to taste with salt and pepper.

Add the asparagus mixture to the pasta and toss to coat with the broth. Serve with freshly grated Parmesan cheese. 

bird feet.png

COLD WEATHER, WARM WEATHER SPINACH SALAD

Ciao'd while watching the robins

Spinach-Salad-with-Pancetta-and-PineNuts-blog.jpeg

High, low. Up, down. Black, white. And for the purpose of this post, left coast (rain), east coast (snow). 

We seem to be living in a world of opposites lately. Points of view about politics, immigration, the stock market, and global warming are, more often than not, polarizing (pun intended). But when it comes to the weather, Mother Nature rules. 

While yet another snowstorm (say it ain't snow) is poised to blanket the east, in my neck of the woods we are celebrating spring. Literally. Those April showers that bring May flowers are about to deluge us, thanks to the pineapple express, a wash of warm rain that originates in the tropics. 

This weekend will be a beat down weatherwise but I proffer a sunny outlook in the kitchen. This salad showcases spinach, a green that deliciously straddles winter and spring. It's a "meaty" green with a toothsome texture and forward flavor. That's why it pairs so well with smoky, salty pancetta. Pine nuts offer a creamy crunch. 

The salad is a lovely side dish for 'most anything, cold weather or warm weather.  I savor it on its own, too, with crunchy, country bread - and a double dose of pancetta.

bird feet.png

RECIPE

SPINACH SALAD WITH PANCETTA AND PINE NUTS

This salad takes the Italian route with the addition of pancetta, pine nuts, and balsamic vinegar.

Serves 6

3 tablespoons pine nuts
1/4 pound pancetta, cut into bite-size pieces
3 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
8 cups spinach leaves

Preheat to the oven to 350 degrees. 

Spread the pine nuts on a baking sheet. Place in the oven and toast until lightly browned,
3 to 5 minutes. Watch them carefully, as they will burn in an instant!

In a medium skillet over medium-high heat, cook the pancetta until crisp; drain on paper towels. 

In a large salad bowl, whisk together the vinegars and salt and pepper. Whisk in the oil in a steady stream. Taste for seasoning. Add the spinach and toss to coat with the dressing. 

Divide among 6 plates, sprinkle with the pancetta and pine nuts and serve immediately.

bird feet.png

LAMB CHOPS WITH LEMON, GARLIC, AND HERBS

Ciao'd with a can of Yerba Mate.

Lamb-Chops-Lemon-Garlic-Herbs-Blog.jpeg

Do you remember the children's rhyme about weather? It goes something like this: "January snowy, February flowy, March blowy, April showr'y, May flowr'y," etc.  How prescient, even for a poem written in the 19th century when "global warming" wasn't part of the conversation.  

Easter and Passover are snowy, flowy and blowy this year, yet they bring a message of hope and celebration for the fresh start that is spring. Proof positive that there is a tender shoot even in the coldest ground, March shepherds in daffodils, robins, and spring lamb.

Across the globe, lamb is the most popular Easter symbol. Back in the day, the lamb was considered a lucky omen, especially at Easter time. I won't go into the religious symbolism other than to say the lamb is a symbol of peace. For centuries, the pope's Easter dinner has featured a whole roast lamb. And so, here we are with a recipe for lamb. 

Roasting a whole lamb is a bit cumbersome, even if you can find one. My recipe showcases tender, juicy loin lamb chops. They're quick to grill (or broil) and present beautifully on the plate. A flurry of herbs and a healthy spritz of lemon complement the earthy richness of the lamb. Serve the chops with other spring yums such as tender asparagus followed by sweet strawberries.

Some say January is the month for resolving to do something new. I say it's spring. Why else would a season be synonymous with leaping, launching, and jumping off? Happy landing! 

bird feet copy.png

RECIPE

LAMB CHOPS WITH LEMON, GARLIC, AND HERBS

Tender lamb chops are quick to cook yet elegant enough for a dinner party. Feel free to substitute other herbs such as thyme or mint for the rosemary and oregano.

Serves 4

¼ cup fresh lemon juice
½ cup olive oil
3 cloves garlic, minced
2 tablespoons chopped fresh rosemary or 2 teaspoons dried
2 tablespoons chopped fresh oregano or 2 teaspoons dried
8 bone-in lamb loin chops, each about 6 oz. and 1-inch thick
Kosher salt and black pepper

In a shallow bowl or baking dish, combine the lemon juice, olive oil, garlic and herbs. Season the lamb chops with salt and pepper and add to the dish, turning to coat with the marinade. Let stand at room temperature for 30 minutes or cover and refrigerate up to 24 hours.

Remove the lamb chops from the marinade (discard the marinade). Grill over high heat or broil for 5 minutes. Turn the chops and grill another 5 minutes for medium-rare, or until done to your liking.

bird feet copy.png

ROASTED CAULIFLOWER SOUP WITH ITALIAN HERBS

Ciao'd in front of a crackling fire (the secret's in the oak).

IMG_3956 (2).jpg

After a false spring warm snap that enticed daffodils, plum trees, and sneeze-inducing Acacia to bloom, we've been booted back to winter. This is the meteorologic equivalent to the cute, debonair guy you meet in a college bar who drinks bourbon instead of (or with) beer and makes you feel oh-so-pretty, witty and wise,  and then goes home with the spray-tanned girl in the crop top. You know it's not going to end well. And it didn't.

Today it's chilly, gray and rainy. Spring will come again. Until then, why not warm up with a bowl of soup?  And why not give the nod to cauliflower? It's having a moment. Take a stroll through your local market and you'll see the knobby, ivory veg transformed into "rice" (do this at home by pulsing the florets in a food processor until they resemble, well, rice), pizza crust and other variations on familiar foods. Ka

Roasted Cauliflower Soup with Italian Herbs is at once rich and healthy. (Thank you, soup angels, it's possible to enjoy both in one bowl.) Roasting cauliflower elicits its earthy flavor and locks in its gentle sweetness. A bit of char imparts a hint of smoke. The Italian herbs complete the flavor dance card. Feel free to use whatever you have on hand but I am partial to the rosemary-basil-oregano triumvirate. I tossed fresh rosemary sprigs and a few garlic cloves with the cauliflower for roasting and then included dried basil and oregano in the soup. Serve the soup with a green salad and crusty bread and you've got a simple, sensational meal just right for a rainy (or snowy) night. 

bird feet.png

RECIPE

ROASTED CAULIFLOWER SOUP WITH ITALIAN HERBS

Rich in flavor yet low in fat, this soup is just the thing for a rainy or snowy night. In fact, it's just right for any night. Serve with a green salad and crusty bread and you're good to go. Substitute vegetable stock for the chicken stock if you prefer a vegetarian dish.

Serves 4

1 large head cauliflower, cut into florets
3 cloves garlic, smashed and peeled
2 fresh rosemary sprigs
1/4 teaspoon crushed red pepper flakes
4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 large leek, white and light green parts, quartered and sliced
1 teaspoon dried basil
½ teaspoon dried oregano
5 cups chicken broth
2 tablespoons freshly grated Parmesan cheese
Chopped parsley or chives, for garnish

Preheat oven to 425 degrees.

Toss the cauliflower with the garlic, rosemary, red pepper flakes, and 2 tablespoons of the olive oil. Season with salt and pepper.

Spread the cauliflower onto a rimmed baking sheet and roast until it is golden brown and tender, stirring occasionally, about 35 to 40 minutes.

Heat the remaining oil in a saucepan over medium heat and cook the leek until soft, about 5 minutes. Stir in the basil and oregano and cook, stirring, until fragrant, about1 minute. Add the broth to the leek mixture and bring to a boil. Add the cauliflower, reduce the heat to a simmer, and cook 20 minutes.

Puree the soup until smooth and creamy. You may need to do this in batches. Return the soup to the pot and stir in the Parmesan. Taste and adjust salt and pepper, if needed. Ladle into individual bowls and top with the chopped parsley or chives.

bird feet.png