growing recipes. growing belly.

Saturday, April 28, 2012

pasta with pancetta and miso

10:06 PM Posted by patty , , No comments

I've always been intrigued by the use of miso in other cuisine other than Japanese.  For the most part, every dish I learned that used miso was from my mom, whether it be a simple broth or as a glaze for salmon.  Needless to say when I stumbled upon this recipe, I was more than eager to give it a try. I didn't have parsley or the pasta the recipe asked for, but luckily I had everything else, the result was still a delicious and super easy dish to make.  Next time though, I plan on being more adventurous and add more ingredients... like sweet corn!

Pasta with Pancetta and Miso
(adapted from bon appetit)

ingredients

  • 3 Tbs unsalted butter
  • 2 oz pancetta cut into 1/4-inch cubes
  • 1/2 cup onion, chopped
  • 1/2 lb gemelli (braided pasta) or fusilli (spiral-shaped pasta)
  • 2 Tbs miso
  • 2 Tbs flat-leaf parsley, chopped, plus more
  • 1/2 tsp freshly cracked black pepper
  • 1/2 cup fresh mozzarella, torn

directions

  1. Melt butter in a large heavy skillet; add pancetta. Cook until pancetta is rendered and beginning to brown, 4–5 minutes. 
  2. Add onion; cook until onion is soft and pancetta is crisp, 3–4 minutes. 
  3. Meanwhile, cook pasta in a large pot of boiling, lightly salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup cooking liquid.
  4. Add reserved cooking liquid and miso to skillet; bring to a simmer. 
  5. Add pasta; simmer, tossing constantly, until sauce is glossy and coats pasta, 1–2 minutes. 
  6. Add parsley and pepper. Toss to coat. 
  7. Garnish with mozzarella and additional chopped flat-leaf parsley.

Monday, April 2, 2012

cranberry scones

10:19 PM Posted by patty , No comments
A good scones recipe is so hard to find!  I've tried some where the result was a hard crumbling mess in your mouth.  This recipe came from my friend Michelle, she brought it over one day and after the first bite I knew I wanted the recipe. The original recipe calls for 1/2 cup of raisins and 1/2 cup of currant, but since I had a Costco bag of cranberries, I opted for that.


Cranberry Scones

ingredients
  • 2 cups flour
  • 1/3 cup sugar
  • 1 tsp baking power
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 8 Tbs unsalted butter, frozen
  • 1 cup dried cranberries
  • 1/2 cup sour cream
  • 1 egg

directions
  1. Preheat oven to 400F
  2. In food processor, put in flour, sugar, baking power, baking soda and salt. Pulse to blend
  3. Slice frozen butter into 8 Tbs. Put into food processor. Pulse until consistency resemble coarse meal.
  4. Add cranberries, pulse to mix.
  5. Add sour cream, pulse to mix.
  6. Add egg. Pulse. Dough should stick together and look like a lumpy ball. Try not to over do it.
  7. Grab handfuls and place on cookie sheet lined with parchment, about 1 inch apart. Bake until golden brown, about 12-15 minutes. Cool for 5 minutes and serve warm or at room temperature.