Sunday, December 7, 2008

Baked Fettuccine with Asiago and Thyme

In the mood for a really rich pasta dish? Look no further. This recipe, adapted from Giada De Laurentiis, originally called for 1 pound of pasta and double the cheese and creme fraiche, but as is, you should be able to serve 3 to 4 easily.

8 oz. fettuccine or pappardelle
1 1/4 cups Asiago cheese, grated and divided
1 7 to 8 oz. container creme fraiche
1/2 cup Parmesan, freshly grated
3/4 teaspoon fresh thyme, chopped
salt and black pepper to taste

Preheat the oven to 375 degrees.

Cook pasta in amply salted boiling water until very al dente, about 8 minutes. Drain and reserve 1/2 cup of the pasta water.

Gently toss pasta with 1 cup of Asiago, creme fraiche, Parmesan and 1/2 cup of pasta water. Spoon mixture into a buttered baking dish. Sprinkle with remaining Asiago.

Bake until top is golden brown, about 25 minutes. Allow to sit for 5 minutes before serving.

Carrot Cranberry Muffins

These muffins, adapted from Food Network, bring together the taste of the holidays. Not too sweet, they're ideal for a post-Thanksgiving brunch. If you don't have any cooked carrots remaining from supper, simply use jarred baby food carrots.

Carrot Cranberry Muffins

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
14/ teaspoon nutmeg, freshly grated
1/4 teaspoon ground ginger
1/2 cup unsalted butter, at room temperature
3/4 cup sugar
2 large eggs, at room temperature
1 cup pureed cooked carrots
zest of one orange
1/2 cup cranberry sauce (see below)
2 tablespoons granulated or Demererra sugar

Preheat the oven to 375 degrees. Line a muffin tin with paper liners.

In a large bowl, sift the flour, baking powder, salt, cinnamon, nutmeg and ginger together. Set aside.

Using a mixer, cream the butter on medium speed until fluffy. Reduce speed and add in the sugar. Add eggs, one at a time, beating thoroughly after each addition. Scrape down the bowl as needed. Stir in the carrot puree and orange zest.

Slowly stir in the flour mixture, being careful not to over beat. Finally, add in the cranberry sauce by hand.

Spoon batter into muffin cups, sprinkling a little sugar over the top. Bake until muffins are golden and a tester inserted in the center comes out clean, approximately 20 to 25 minutes.

Irish Potato Soup

So what makes this soup Irish, exactly? Well, you've got your Dubliner and Ale, which add a real depth of flavor. Adapted from Relish, I omitted the celery and added a bit more cheese... feel free to adjust to your taste, though. I've also pureed the soup, creating an irresistibly velvety texture.

Irish Potato Soup

3 tablespoons butter
1 tablespoon olive oil
1 large onion, roughly chopped
1 leek, rinsed thoroughly and roughly chopped
4 medium Yukon Gold potatoes, cubed
6 oz. ale (preferably Irish)
2 1/2 cups low-sodium chicken broth
1 1/2 tablespoons flour
2 cups whole milk
1 1/2 cups Dubliner, shredded
salt and black pepper to taste

Melt 1 tablespoon butter with olive oil over medium high heat in large pot. Saute onion and leek until softened, about 10 minutes.

Add potatoes, ale, broth and a pinch of salt and pepper. Bring to a boil, then reduce heat to medium low. Cover and simmer for approximately 1 hour, or until potatoes are tender. Puree mixture with a hand blender.

Melt remaining butter over medium high heat in a saucepan. Whisk in flour and cook until roux begins to change color. Stir in milk, whisking until mixture is heated throughly and thickened. Stir in cheese.

Combine the cheese sauce with the potato mixture. Cook over low heat for another 10 minutes.

Serve with croutons and a sprinkling of bacon and parsley.