SPAGHETTINI WITH 'NDUJA
Provided by Julia Moskin
Categories dinner, quick, pastas, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- If using broccoli rabe, in a large pot bring about 1 inch salted water to a boil. Add broccoli and cook, covered, stirring occasionally, until tender, about 3 minutes. Set aside to cool, then cut into 1/2-inch pieces. Add about a gallon of water to same pot and a teaspoon of salt and cook spaghettini until tender, about nine minutes. Drain.
- Meanwhile, in a very large skillet, heat oil over medium-high heat. Add garlic and onion, sprinkle with salt and cook, stirring occasionally, until soft, 8 to 10 minutes.
- Add 'nduja and stir, breaking up meat with a fork until meat melts. Add broccoli rabe, if using, and lemon zest and stir to combine. Mix in spaghettini. Taste and adjust seasonings with salt, pepper, olive oil and, if desired, lemon juice. Top with bread crumbs.
APPLE BRANDY PECAN CAKE
My favorite apple cake is made with a shot of brandy and drizzled with caramel to set off the wonderful flavors. If alcohol is a no-go, use orange juice instead of apple brandy. If you'd rather go the chocolate route, add mini chocolate chips to the cake and use chocolate ice cream topping for the drizzle. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 20 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Lightly grease a 13x9-in. baking pan., In a large bowl, beat butter and sugar until well blended, about 3 minutes. Add 1 egg at a time, beating well after each addition. Beat in applesauce and brandy. In another bowl, whisk flour, salt, baking soda, cinnamon, allspice and nutmeg; gradually add to butter mixture. Fold in apples and pecans. , Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool completely. If desired, top with caramel topping.
Nutrition Facts : Calories 223 calories, Fat 10g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 201mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.
MOROCCAN PANCAKES
Mourad Lahlou, the chef of Aziza in San Francisco, has invented entirely new breads like harissa-spiked rolls, grilled semolina flatbreads and these delicate lacy pancakes (beghrir) made with almond flour.
Provided by Julia Moskin
Categories breakfast, quick, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a bowl, combine yeast and sugar. Stir in 1/4 cup warm water and let it rest about 10 minutes, until bubbling. In another bowl, combine the three flours, salt and turmeric (if using) and set aside.
- In a small bowl, combine baking powder and 3 tablespoons warm water, stirring to dissolve. Pour into a blender and add 1 1/2 cups warm water, the milk and the yeast mixture. Blend on low speed just to combine. With the blender running, gradually add the dry ingredients.
- Pour batter into a bowl, cover with a towel and set aside at least 1 1/2 hours, until doubled in size and very bubbly. Batter can be used immediately or refrigerated overnight.
- When ready to cook, stir to deflate. Batter should be a little thicker than heavy cream; thin with warm water if necessary. Heat a heavy nonstick (or very well seasoned cast-iron) skillet over medium heat. (If you have a nonstick pan for silver dollar pancakes, use that.) Pour 1/4 cup batter into the pan (or, for silver-dollar size, a heaping tablespoon). Cook at a very gentle sizzle for about 3 minutes, until the top is covered with holes and completely set; the bottom should be golden and lacy. Repeat with remaining batter.
- Meanwhile, combine equal amounts of honey and butter in a small microwaveable pitcher or bowl. Heat until hot, smooth and pourable; thin with warm water if necessary.
- Serve pancakes immediately, with hot honey-butter mixture. Or slide onto a baking sheet covered with a kitchen towel and top with another towel to keep warm. Cooled pancakes can be briefly reheated in microwave.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 1 gram, Carbohydrate 29 grams, Fat 11 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 214 milligrams, Sugar 3 grams, TransFat 0 grams
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