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ManagerJosh · Jan 31, 2007

Weeknight Kitchen: Spaghetti Aglio-Olio

Another Weeknight Kitchen

Lynne Rossetto Kasper said:

January 31, 2007

Dear Friends,

Chefs Johanne Killeen and George Germon, creators of Al Forno Restaurant in Providence, Rhode Island, understand how to translate the essence of Italian taste to an American setting it's all in letting the ingredients speak for themselves. For years these two have sidestepped the overkill happening in supposedly "authentic" Italian eateries across the country. Direct, simple, and satisfying is what they do, with the occasional dash of genius.

Genius is behind this great classic beloved by 90 percent of Italy's harried cooks. Garlic, olive oil and pasta nothing more, nothing less is so emblematic of what good ingredients can do for you. Yes, you could melt fresh basil into the oil just before adding the pasta, or saut a whole chile with the garlic, or a little chopped pancetta, or finish the pasta with shavings of Parmigiano-Reggiano cheese (something classicists claim should not be done with aglio-olio, but free spirits merely shrug off). Cook fresh clams and a little parsley with the garlic and you have another favorite. And on and on ...

Spaghetti Aglio-Olio

Exceprted from On Top of Spaghetti ... Macaroni, Linguine, Penne and Pasta of Every Kind. Copyright 2006 by Johanne Killeen & George Germon. Used by permission of William Morrow, An Imprint of HarperCollins Publishers.

Serves 6 to 8 as a first course or 4 to 6 as a main course

There is no more elemental or delicious sauce for spaghetti than aglio-olio garlic and olive oil heated together and tossed with pasta. With an additional ingredient or two, a basic aglio-olio can spawn an infinite variety of pasta sauces.

George learned to make aglio-olio in his mom's kitchen. The most important lesson in making aglio-olio, however, came from a very talented chef, Frank Gaudiano, who worked with George at the University Club in Providence. The trick is to add some water, broth, or wine just as the garlic takes on a light golden color as it sizzles in the olive oil. The liquid prevents the garlic from browning and softens and mellows the taste of the garlic, resulting in a sauce that clings nicely to the spaghetti with bits of almost delicate, nutty-tasting garlic.

The simplicity of this sauce puts the spotlight on its ingredients. This is the moment to trot out an excellent olive oil and impeccably fresh, plump cloves of garlic.

1/2 cup extra virgin olive oil

2 tablespoons minced fresh garlic

1/2 teaspoon or more fine sea salt

1 pound imported spaghetti or spaghettini

1. Bring a large pot of water to a boil for the pasta.
2. Heat the olive oil, garlic, and salt in a large straight-sided skillet over moderate heat, stirring often. Keep a close watch here and adjust the heat as necessary because you want the garlic to slowly turn from opaque white to a slightly translucent golden without a hint of browning. As soon as the garlic is golden, immediately add 2 cups water. Be careful not to burn yourself as the oil has a tendency to spatter. Raise the heat and boil vigorously until the garlic is soft and the liquid has reduced by half. Taste and add additional salt if necessary.
3. Add a generous amount of salt to the boiling pasta water. As soon as the water comes back to a rolling boil, drop in the spaghetti. Stir often until the spaghetti is al dente.
4. Drain and transfer the pasta to the skillet. Over moderately high heat toss the spaghetti in the aglio-olio until it is nicely coated. Serve right away in heated bowls.

LYNNE'S TIPS

You'll need at least 6 quarts of water to cook one pound of pasta. Add lots of salt to the cooking water once it comes to a boil - 1/4 to 1/3 cup or more &$151; to season the pasta as it cooks. Taste the water. It should be fairly salty.

The simplicity of this recipe calls for lots a freshly ground black pepper. Try a good fruity peppercorn such as Telicherry (a variety of peppercorn, not a brand). Some supermarkets carry it now or find it online at www.penzeys.com.

The success of this sauce depends on not overcooking the garlic. You want it no more than pale gold. Cook it slowly on medium to low heat and watch carefully. If it turns brown it's overcooked. Toss it and start over with fresh oil and garlic.

THOUGHTS FROM LYNNE

Slabs of buttered warm gingerbread ended a recent supper with friends. Talk about the quintessential dessert for a cold winter night and buttering the gingerbread the way you would toast gave it just the right homey finish.

Moist, dark, spicy and not too sweet, gingerbread is what I call a "stir and bake cake." No fussing, whipping or fiddling. Black pepper gives a spark to the other ingredients and it was always present in gingerbreads of the past.
Make a batch to bake while you're eating dinner and serve warm with butter, whipped cream, a dollop of yogurt or sour cream, applesauce or poached fruit like pears, or a scoop of vanilla ice cream.
Leftover gingerbread keeps five to seven days, well wrapped, at room temperature and freezes beautifully for up to three months.

Here is my recipe:

Lynne's Dark and Moist Gingerbread

Copyright 2007 Lynne Rossetto Kasper. All Rights Reserved
Makes 9 servings

2 cups, less 2 tablespoons, all-purpose unbleached flour (measure by spooning into cup and leveling)

1 generous teaspoon baking soda

Generous 1/2 teaspoon salt

1 tablespoon ground ginger

3/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/8 teaspoon freshly ground black pepper

6 tablespoons unsalted butter, melted

3/4 cup dark molasses

3/4 cup very hot water (190 degrees)

1/3 cup packed dark brown sugar

1 large egg

1. Butter and flour an 8-inch square baking pan. Preheat oven to 350 degree F. In a bowl whisk together the flour, baking soda, salt, and spices.
2. In another bowl, beat together the rest of the ingredients except the egg. When almost frothy, beat in the egg and quickly add the flour mixture.
3. Stir only until thoroughly blended. Pour into pan. Bake 35 to 40 minutes, or until a tester inserted in center of cake comes out clean. Cool on a rack in the pan for a moist cake. For a drier consistency, cool 10 minutes on rack then turn out of pan.
Note: Add two teaspoons of grated fresh ginger if want even more kick. For a new take, substitute one teaspoon Chinese five-spice powder for 1 teaspoon of the ground ginger.
Have a great week,
Lynne
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Lynet · Jan 31, 2007

Now I'm drooling, Josh. And I'm out of paper for printing. But I'll get some (at work tomorrow ) Actually, maybe I'll leave extra copies on the lunch table at work.

ManagerJosh · Feb 1, 2007

Heh...we might need to start a fine dining club at WorldSims

suitemichelle · Feb 2, 2007

Oh I was thinking we need one of those traveling meals... you know, appetizers in Hong Kong, Salmon in Seattle, Coffee in Minnesota nightcap in london??? what do you all think, is it doable?

Lynet · Feb 2, 2007

How does that work, Michelle? Those are sure places I'd like to visit.

And Josh, my eye keeps going right for that gingerbread recipe.

ManagerJosh · Feb 3, 2007

Lynet said: ↑

How does that work, Michelle? Those are sure places I'd like to visit.

And Josh, my eye keeps going right for that gingerbread recipe.
Click to expand...

Hmm..

I hate to think what would happen if I found that Brownie receipe....

Lynet · Feb 3, 2007

ManagerJosh said: ↑

Hmm..

I hate to think what would happen if I found that Brownie receipe....
Click to expand...

Death by chocolate... :faint:

Sacharissa · Feb 5, 2007

Lynet said: ↑

Death by chocolate... :faint:

Click to expand...

I once had a dessert called Death by Chocolate - But it only made me stronger...:weightlifter:

Lynet · Feb 5, 2007

I dragged my husband out to a movie yesterday because I wanted to see Pan's Labyrinth. I had read one review which had nothing but praise for the story, and the quality of the special effects.

Turns out to be in Spanish, with subtitles, which is OK with me. It's also R rated and horrifically violent. I'm not used to that. I always avoid movies about war and the slice&dice horror genre. I had to close my eyes and turn my head more than once. Wish I'd thought to plug my ears as well because even if you couldn't see it you could hear it. If you see lots of violent movies then maybe this one wouldn't bother you much at all. I'm not able to rate it on that kind of scale.

In case anyone is thinking about seeing it, it is extremely well done, but it is also difficult to watch if you are sensitive to gory violence in any way. It's definitely a statement against war and the horrible things people do to each other because of it. I wish those kinds of things didn't happen in real life, but I'm afraid they do. Maybe that's exactly the reason I found it so difficult to watch. I couldn't help but think of Iraq.

Lynet · Feb 6, 2007

Hey, guys. Just thought I'd warn y'all. I just got one of those 'phishing' things pretending to be from Paypal. I've been getting them regularly from 'banks.'

They're really getting to be pests.

ManagerJosh · Feb 6, 2007

Imagine how many I get a day :-X.

Lynet · Feb 6, 2007

I would guess, Josh, that you are long experienced with ignoring these types of emails.

I'd never seen the PayPal one before, and it surprised me. The grammar and the spelling give it away as a fraud.

I was a little concerned because a lot of sites use PayPal and a lot more people might have accounts there than at the individual banks that are the usual victims of this type of thing.

It would be so easy for some innocent to get drawn in to giving up critical personal information.

jupitershana · Feb 6, 2007

I've recently received two from a fake "paypal" site that looked completely authentic. But it was saying that my security had been compromised and I was supposed to verify my account to let them know it was in good standing. I got smart and emailed spoof@paypal.com They confirmed that it was in fact a website that was attempting to imitate them. They are of course now trying to shut that site down but I'm sure many fraudulent sites like this one pop up all the time.

ManagerJosh · Feb 7, 2007

Weeknight Kitchen: Lynnes Spicy Sweet-Tart Hoisin Chicken

Here's a couple more dishes to add to your cookbooks...

Lynne Rossetto Kasper said:

February 7, 2007

Dear Friends,

It's time to confess that I live with a man who will eat chicken five nights straight and on night six wonder why we can't have more, which is why the temptation is to make every other Weeknight Kitchen recipe a chicken dish. But it has been awhile and this saut has more possible variations than a Paganini theme. Because it uses chicken breasts, the whole thing cooks in about 12 minutes. The marinade works with any poultry, pork, lamb or beef.

Pull it together fast in a blender and marinate the chicken overnight if you can. For even faster cooking, pound the chicken breasts into thin cutlets using a meat pounder, a heavy saucepan or a rolling pin.

The next day, give the chicken a few turns in a hot skillet or grill. Serve with rice and thin-sliced cucumber and scallion dressed with rice vinegar and a little Asian sesame seed oil.

Lynne's Spicy Sweet-Tart Hoisin Chicken

Copyright 2007 Lynne Rossetto Kasper. All Rights Reserved

Serves 4 to 6

1/2 cup Chinese Hoisin sauce

3 tablespoons Chinese or Japanese soy sauce

1/4 cup honey

1/3 cup each dry white wine and rice or cider vinegar

8 large cloves garlic

1 fresh jalapeno chile, seeded (if you like it hot, leave in the seeds)

6 boneless, skinless chicken breasts, rinsed and patted dry (organically raised, if possible)

Canola or safflower oil (cold-pressed organic, if possible)

1. Up to two days before cooking, in a blender or food processor puree together all ingredients except the chicken and oil. Combine marinade with chicken in a large zipper-top plastic bag and refrigerate up to 2 days.

2. Lightly film a large heavy skillet with oil and set over medium-high heat until shimmering but not smoking. Add chicken and brown quickly on both sides. Turn heat to medium-low and cook about 6 minutes per side, or until firm when pressed. Serve hot or warm.

LYNNE'S QUICK TIPS

To braise chicken, add half the marinade to the pan once the meat is seared. Cook at a gentle bubble. You could add thin slices of Chinese cabbage, Napa cabbage, carrots and water chestnuts with the marinade.

Shorten cooking time (and marinating time) by turning breasts into cutlets. Place pieces between two sheets of plastic wrap. Using a meat pounder, rolling pin or the bottom of a sturdy saucepan, pound each piece to about 1/2-inch thick. To cook, sear over high heat for 30 seconds per side. Then cook over medium-low another 3 minutes per side, or until firm when pressed.

Cook extra chicken to use over a green salad later in the week.

THOUGHTS FROM LYNNE

Valentine's Day deserved one of those dynamite chocolate desserts that you can make now and freeze for later. Here is one of my stand-bys.

Frozen Chocolate Pistachio Cream with Hot Chocolate Marsala Sauce
Excerpted from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food by Lynne Rossetto Kasper (William Morrow and Company Inc., 1992). Copyright 1992 by Lynne Rossetto Kasper

Serves 8 generously

This may be my favorite frozen chocolate mousse. It is intensely fudgy, with the unexpected touches of pistachio and Marsala. I also like the hint of coffee in the chocolate sauce, and the ease of making everything ahead. Eletta Violi shared this recipe from her trattoria in the Parma hills. A blooming rose of a woman, Eletta is as generous as her food. Present the chocolate cream as the finale of a menu of simple but elegant dishes. It is especially good after anything flavored with lemon or balsamic vinegar.

5 1/2 ounces bittersweet chocolate, melted

1 ounce unsweetened chocolate, melted

4 tablespoons (2 ounces) unsalted butter

5 tablespoons dry Marsala

2 large egg yolks

4 large egg whites, at room temperature

1/8 teaspoon cream of tartar

1/2 cup (3 1/2 ounces) sugar

1/4 cup water

1 cup cold heavy cream, whipped with 1 teaspoon vanilla extract

3/4 cup shelled pistachios, chopped

1 recipe Chocolate Marsala Sauce (recipe follows)

Working Ahead: The chocolate cream holds well in the freezer 1 month. The chocolate sauce can be made up to 24 hours before serving, but do not add the butter. Re-warm the sauce over boiling water, whisking in the butter just before serving.

Making the Chocolate Cream: Set aside the melted chocolates to cool. Combine the butter and Marsala in a medium bowl, and set it over boiling water. Once the mixture is bubbling, remove the bowl from the heat and allow it to cool for a few moments. Then beat in the egg yolks. Set the bowl over boiling water again, and stir with a whisk 2 minutes, or until thickened. Remove it from the heat and stir in the melted chocolates. Set aside to cool. Once the chocolate mixture has cooled, beat the egg whites with the cream of tartar, beginning at low speed, until soft peaks form. Have the sugar and water bubbling in a tiny saucepan. Using a candy thermometer, quickly bring the syrup to 248 degrees to 250 degrees F. Make sure the whites are to the soft-peak stage. Then beat at high speed as your pour in the boiling sugar syrup. Beat at high 3 minutes, then at medium speed until the mixture reaches room temperature. Keep the mixture light as you fold the whites, whipped cream, and all but 3 tablespoons of the chopped pistachios into the chocolate mixture. Turn the mixture into a storage container and freeze at least 4 hours. Slightly soften the cream by transferring it from the freezer to the refrigerator several hours before serving.

Preparing the Sauce: Warm the sauce, whisking to combine, in a stainless steel bowl set over a saucepan of simmering water. (If you prepared the sauce ahead, whisk in the butter now.)

Serving: Using a small ice cream scoop, place several balls of the mousse in each of eight wine glasses. Drizzle with the hot sauce. Top with the remaining pistachios, and serve.

Cook's Notes:

Chocolate: My first choice is Tobler Tradition, with Lindt Excellence as a second.

Reducing the Recipe: If you are serving fewer than eight people, do not make half a recipe. I find it easier to make the full amount, divide it in half, and freeze it in two separate containers. The second quantity will hold 1 month in the freezer, ready whenever you need a dessert on short notice.
Chocolate Marsala Sauce

1 1/2 tablespoons instant expresso coffee granules

1/2 cup boiling water

1/3 cup dry Marsala

4 ounces bittersweet chocolate

5 teaspoons sugar

2 tablespoons unsalted butter

Combine the coffee granules with the boiling water, and stir until dissolved. Turn into a small bowl, and add the Marsala, chocolate, and sugar. Set over a pan of hot water, and stir until the chocolate has melted. If necessary, rewarm over hot water before serving. Stir in the butter just before serving.

Have a great week,

Lynne
Click to expand...

jupitershana · Feb 10, 2007

Well I babysat tonight for the two cutest girls. They are my cousin and her fiances daughters. 2 and a half and 8 months old. I think I've had my years quota of Barney and Dora! HA! Anyway...when my cousin and her fiance got home I was able to ask them if their oldest would be our flower girl next January and they said yes without hesitating! I called Brandon (who's on patrol tonight) and he's thrilled! I'm so excited. She's a cute little thing...bright blonde hair and so smart! The little one is even more of a love and is completely head over heels in love with Brandon but she'll be a bit too young still.

And because they are so cute; here's our flower girl and her little sister!

Lynet · Feb 11, 2007

They are adorable, Shana. Your flower girl is going to steal the show.

Thank you, Josh. I am printing out your recipes and passing them around. I've been rather neglecting my grocery shopping lately (we ordered Pizza delivered last night) because I've been experimenting with all kinds of things in the game, chasing the elusive mail carrier, Dagmar, all over the simmy map.

I only wish such intense game playing used up calories, but I guess the exercise is all mental, and not physical.

Lynet · Feb 13, 2007

The weather here is cold and dreary. There's snow coming down at the moment but the forecast is that it will turn to freezing rain and slush. It will be at its worst on the drive home from work.

At home, this is my desktop picture: http://forums.worldsims.org/gallery/showimage.php?i=1803&c=33

Bright pink Azalea bush

At work, of course, it's a picture of Jasmine.

suitemichelle · Feb 13, 2007

just found out I'm going to be a gramma!

surprised_by_witches · Feb 13, 2007

Congratulations!!! That's great! I'm so happy for you.

Lynet · Feb 13, 2007

Congratulations, Michelle. That's wonderful! I hope you'll be living closer to yours than I am to mine.

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suitemichelle Gramma's here!

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