Weeknight lovin' pt. 1

Some nights you just want a quickie...

As I'm adjusting to my new work schedule, I'm finding that I've lost my taste for the long and labourious week night meal.  Monday through Friday, I want it fast and hot- but still delicious and creative.

These two things are not mutually exclusive, or so I've found.  This week I'll be sharing a few of my (relatively) fast weeknight meals that fulfill all four criteria.

First up (pictured above) is Ramps spaghetti.

Ramps

At this point you may be asking yourself "what the fuck is a ramp?"  That was a question I found myself asking about this time last year while looking at seasonal produce online.  (Yeah, I know I'm a food nerd.)

Ramps, otherwise known as wild leeks,  grow for a ridiculously short period of time in the early spring.  They are likened as a cross between garlic and green onions, and are known to drive the food obsessed into some kind of spring frenzy where they are willing to pay upwards of $16lb to get a taste of what pretty much boils down to weeds some guy pulled from his yard...  Excuse me, I mean foraged....

Seriously though, I heard about them, and I knew I had to at least have a taste.  I searched far and wide last spring, but alas was unable to find them in my local market.

Since I now live in The Big CityTM, I was able to find them at my local farmers market.  The verdict?

They are delicious, and are a truely unique ingredient.  I found them to have a rather delicate, almost sweet, flavor (although they are described by some as footy).

 Since their season is so short, you can only have them once or twice a year- so I say have a little splurge!  You only need a quarter lb or so for this recipe, which by the way, is ridiculously rewarding for the required effort to make this sunshiny little number.

Ramps Spaghetti (with lemon and Pecorino)

This recipe takes about 20 minutes including the time it takes to bring a pot of water to a boil.  It's fast and easy, but I find the ramps make it feel extra special.  Serves 2.

Ingredients

2 tsp olive oil

2 cloves of garlic, minced

4 ounces ramps, greens roughly chopped, whites finely chopped

1/2 lemon, juiced

1 ounce Pecorino Romano, grated

6 ounces whole wheat spaghetti

kosher salt

freshly ground black pepper

Directions

1. Bring a large pot of water to a boil.  Salt the water and add the pasta.

2.  In a large saute pan heat the olive oil and add the minced garlic and cook for a minute or two until fragrant.  Add the whites of the ramps and cook another minute or so, sprinkling with salt and pepper.

3.  Add the greens of the ramps and cook 2-3 minutes until slightly wilted.  By now your pasta should be  slightly crunchier than al dente.  Bring the pasta from the pot directly into the pan, and add a tablespoon or so of water. 

4.  Pour in the lemon juice and toss the pasta.  Sprinkle in about 3/4 of the pasta and toss to combine.  Serve sprinkled with a little more cheese.  

Tune in tomorrow for more weeknight lovin pt. 2!

Mushroom and Thyme Spaghetti

I've been cooking in a serious fashion for a little over a year now, and I have to say I've become pretty confident in the kitchen.  Confident enough to substitute, improvise, and create.  It really is amazing to have an idea and just run with it, to create something all your own.

This recipe is a greenhorn gourmande original, and while not incredibly inventive, it is insanely delicious.

Are you a food voyeur?

I most definitely am.  I spend an embarrassing amount of time on foodgawker, so imagine my delight when I discovered What I Ate Wednesday (WIAW) over at peas and crayons.  The concept is very simple; write a post photographing what you ate on any given day.  Then every Wednesday there is a "party" post on peas and crayons linking to everyone else's WIAW.

This appeals to me for a number of reasons:
1.  Food porn,
2.  Links to a bunch of really interesting blogs, and
3.  The chance to be a food exhibitionist.

Anyway, without further ado I present my very first WIAW.

Frittata with potato, bacon, orange cherry tomatoes, and banana pepper.  Coffee and water.

Breakfast:

Half a Mutsu apple.  Also known as 'King' apple.

Lunch:

Sausage and Lentils with a Garlic Red Wine Sauce (A.K.A last night's dinner.  Recipe avaialble here)

Snack:

Smoothie: Almond milk, greek yogurt, frozen strawberries, banana, honey, and spinach.

Dinner:

Red Wine Spaghetti (Recipe available here.)

After Dinner Refreshment:

At $2.50 for 4x16 ounces, how could I refuse.  (Not my photo.)

So that was my (last) Wednesday: a boozy hump day celebration.  What did you eat?

Red Red Wine....

Make me forget!!!  No, but seriously.

Make me some fucking amazing food.

As a lover of all things alcoholic (I'm looking at you St. Ides), cooking with booze really appeals to me.  So this past week I made not one but TWO dishes featuring my favorite colored vino, red wine.

Both dishes were delicious, however there was a clear front runner.

Sausage and Lentils with a Garlicky Wine Sauce.  SO GOOD!  I literally licked my plate.  (I know TMI, but seriously- it's plate licking good.)

The other was a beautiful Red Wine Spaghetti.  The spaghetti is cooked in a mixture of water and wine which imparts a beautiful burgundy hue to the pasta, as well as a very unique taste.  This dish was good and I probably will make it again, but only if I ever happen to have leftover wine.  Seriously though, this thing took a whole 750ml bottle which = no remnants to drink.

Anyway, I'll let you be the judge on the alcohol vs. delicious food dilemma.

P.S.  Scroll to the end for a festive surprise.

Not the most beautiful girl at the dance, but boy is she tasty.  (Hmmm.  I may need to rethink my metaphors.)

Lentils and Sausage  (Adapted from Nigella Lawson)
Serves 4

Ingredients

• 1 tbsp bacon grease  (you can sub. olive oil)
• 1 yellow onion, small diced
• 8-10 ounces French lentils ( you can sub. green/brown)
• 2 cups low sodium chicken stock (aprox.)
• 1 bay leaf
• 1 tbsp olive oil
• 2 cloves of garlic, smashed
• 4 Hot Italian sausages
• 1/3 cup dry red wine
• 1/4 cup water
• kosher salt and pepper to taste

Directions

1. In a large pot heat up your bacon grease.  Add the diced onions and sprinkle with salt and cook until softened.  
2. Next add the lentils, bay leaf, and enough chicken stock to cover the lentils.  Bring to a boil and then let simmer until tender and most or all of the liquid is absorbed.  Remove bay leaf.  Set aside and keep warm.
3. In a large pan heat up 1 tbsp olive oil.  When hot add the crushed garlic and cook about a minute until fragrant.  Add the sausages and brown on all sides.
4. Carefully add the water and wine.  Reduce heat and cover pan.  Let simmer for about 15-20 minutes until sausages are cooked through.
5. Remove sausages from pan and place in pot with lentils.  Mash garlic cloves in the liquid and pour over the sausage and lentils.  Mix until sauce is incorporated; salt and pepper to taste.  Serve hot with remaining wine.

Wine waster/Great taster

Red Wine Spaghetti  (Slightly adapted from here.)
Serves 4-6

Ingredients

• 1 750ml bottle dry red wine (I used 2-buck-chuck shiraz)
• 16 ounces whole wheat spaghetti
• 2 tbsp olive oil
• 4 cloves of garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 cup freshly grated parmesan
• salt and pepper to taste

Directions

1. In a large pot pour all but 1/4 cup of the wine.  Add about 2-3 cups of water to have a sufficient amount of boiling liquid.  Bring liquid to a boil and generously salt.  (Be careful this step can cause boil over).  
2. Add the pasta and cook until just before al dente.  Strain and reserve 1/4 cup of the cooking liquid.
3. In a deep pan heat up the olive oil.  Add the garlic and red pepper; cook until fragrant, about 1 minute.  Add the remaining wine and reserved cooking liquid; bring to a simmer.
4. Place the pasta in the pan and slowly stir until liquid is absorbed.  Toss with the parmesan, sprinkle with black pepper, and serve.

As promised:

UB40 performing Neil Diamond's "Red Red Wine."  Enjoy.