This is a winter version of Fagiolini e patate, one that substitutes leeks for green beans in the linked recipe. If you don’t have leeks, you can use other winter greens such as chicory, escarole, kale, chard or watercress. Another version that I’m especially fond of contains a variety of wild mushrooms — shiitake mushrooms, cremini mushrooms and oyster mushrooms are all wonderful and delicious alternatives. One food resolution I have for 2013 is to try to reduce the amount […]
Before I get to the subject of today’s post, I want to talk a little about one of my pet peeves that keeps occurring with some regularity, especially now that this here food blog website thingy seems to have increased in Technorati ranking in the past few months. Content theft is probably the number one bane of bloggers worldwide; with respect to food bloggers, it hits home especially since the vast majority of content is personally produced, with a labor […]
Categories: cooking, food, food photography, Presto Pasta Nights, spring, vegetarian • Tags: asparagus, dinner, food blogging, food photography, Italian-American food, leeks, pasta, Presto Pasta Nights, spinach, vegetarian
“Scallops, endive, leeks” Each was sautéed separately in French butter. The scallops had a little salt sprinkled on top, then were set aside for 5 minutes — before they had their turn in the pan. The vegetables were sautéed in unsalted butter, then seasoned to taste with salt and pepper prior to plating. Time: About 30 minutes, including prep. There’s not really a recipe for this, although if anyone wants it, I’ll provide a write-up in the comments.
When I say that this food blog is partly about the beauty of food, I mean that sometimes all you need is a picture that tells a tale in a way that words can’t fully describe. Pan-seared Scottish salmon, with mussel and leek broth
Turnips are one of my favorite winter vegetables. Although they are available year-round, their flavor deepens from a delicate sweetness after the first harvest, to the more typical pungency that people tend to associate with this vegetable. Turnips hold up well to a variety of cooking methods, from roasting to purées. Here, it’s featured in a pasta dish, with sautéed leeks and dollops of cow’s milk ricotta cheese. Penne with turnips, leeks and ricotta cheese
What a difference a month makes, eh? Earlier this week we had torrential downpours and today it was in the mid-60s. A few weeks ago it was the tail end of winter. It’s supposed to be sunny and in the 70s this weekend. San Francisco weather for a glorious two months. Yay for spring! This would’ve been better with some ramps or asparagus but a hobbit’s gotta adapt to what’s available at the market… Pasta with leeks, fresh ricotta, wild […]