Hot Pink

Hello blogosphere. I'm here for the day (and maybe a couple more depending on my schedule and inspiration this week) because I wanted to showcase the ravioli I made for dinner the other day.

I had a few friends over for dinner so I thought I would treat them to home made pasta. Kill two birds with one stone: surprise my friends with a unique dish (which turned out to be a crowd pleaser) and gather material for my almost abandoned--keyword almost--food blog.

Before I move onto the recipe let me write an update on my life. I'm officially three weeks away from my first marathon! I can't begin to explain how excited and scared I am. Even though my initial fear of not finishing was obliterated by months of hard training and disappeared somewhere along week 12, a new fear has emerged in its place. I'm now terrified of not reaching my goal of a Boston Qualifier.

In a way, I'm happy I still fear something because it's making me challenge myself and stay focused on the running ahead. But at the same time, I'm anxious for the day to come when I can turn my dream into an achievement.

Ok. Enough writing about my running--I don't want to jinx anything--here is the recipe to these delicious and photogenic beet ravioli. I'll link to the pasta recipe, but if that is too much for one go, wonton wrappers are a good substitute (or so Epicurious says). Still, if you have the time and the motivation, I recommend making the pasta dough too; no need for a pasta machine and completely worth it.

Beet Ravioli with Poppy Seed Butter (adapted from Epicurious)
Makes about 60 ravioli.
Active time: 45 mins. Total time:

• 2 red beets (about 14 oz.)
• 1/2 cup ricotta cheese
• 2 tablespoons dried breadcrumbs
• 1 1/4 Fresh Egg Pasta (or other pasta recipe)
• 1/2 cup butter
• 1 tablespoon poppy seeds
• 1/4 cup freshly grated parmesan cheese + extra for serving

1. Preheat oven to 400F. Wrap beets individually in foil and place on baking sheet. Roast until tender when pierced with knife, about 1 hour. Open foil and let cool.
2. Peel beets and finely grate. Add ricotta cheese and season with salt and pepper. Stir in breadcrumbs.
3. Prepare a baking sheet by placing a layer of plastic wrap (or half of a clear plastic bag) and sprinkle it with flour. Roll pasta dough into sheets according to recipe above. Working with one sheet at a time, using a 3-inch round biscuit cutter, cut 7-8 rounds out of each sheet. Transfer rounds to prepared sheet, lightly sprinkle with flour and cover with another layer of plastic. Repeat with remaining dough.
4. Sprinkle two smooth kitchen towels with flour and set aside; place a small bowl of water next to work surface. Working in batches, place pasta rounds on work surface and spoon 1 teaspoon beet filling onto half of each round. Dip fingertip into water and dampen edge of the round; fold over the filling, pushing out as much air as possible and pressing edges to seal. Transfer sealed ravioli to prepared towels. Repeat with remainder. 
5. Melt butter in a large skillet and stir in poppy seeds; keep warm. Working in batches, cook ravioli in a large pot of salted boiling water until tender, about 4 minutes each. Using slotted spoon, transfer to skillet with butter and toss to coat. Transfer ravioli to serving dish and and sprinkle with 1/4 cup parmesan. Serve warm and with extra parmesan cheese.

The Day After The SuperBowl

So let's talk about last week. Monday was miserable and Tuesday was too; Wednesday was not too bad; Thursday was hot and Friday was cold. What do they all have in common? I was sick on every one of them.

Then there's Sunday and Monday. Both cold, both tiring, but most importantly both disappointing sports-wise.

This year I decided to start following football. Even though it was late in the season--and the only reason I became interested was the fact that the Pats were still playing--I was excited to be a part of the All-American craze. I even bought a six pack of hard cider so I would have a beer-like bottle to hold while I sat on my couch yelling at the TV (for those of you who are laughing, I actually love hard cider). Anyways, yesterday was the first time I was watching the SuperBowl because of the game and not just for the ads and the halftime show--which by the way were both disappointing; it was also the first time I genuinely cared about the winner/loser. So yeah, I was irritated when the 49ers missed that last touchdown.

Then tonight, I turn on the TV just in time to see the last period of the BU-Northeastern Beanpot game. And guess what? BU lost. Ugh, there goes my Boston sports pride.

I'm kidding. I'll remain an avid Pats and Terriers fan. I even promise to follow the next football season wholly.

But in other news, here's what I had for dinner.

This dish is simple and relatively quick. According to Martha Stewart, it's also healthy; and according to my taste buds, it's delicious. So next time you want a non-traditional tomato pasta dinner, give this recipe a try.

Spinach Pasta with Spicy Tomato Salmon Sauce (adapted from Martha Stewart)
Active time: 20 minutes. Total time: 30 minutes
Makes about 4 servings.

• 8 oz. spinach fettuccine
• 2 tablespoons + 1 tablespoon olive oil
• 1 cup finely diced red onion
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1  8 oz. salmon fillet
• 1 lb. roma tomatoes, chopped
• 1/4 cup dry white wine
• Grated parmesan cheese

1. Cook pasta according to box instructions and drain. Add 1 tablespoon olive oil and keep warm.
2. In a large saucepan, heat 2 tablespoons olive oil over medium heat. Add onion and cook until tender, about 5 minutes. Add oregano, red pepper flakes and salmon. Using a spatula or wooden spoon, break up salmon as it cooks. 
3. Stir in tomatoes and white wine; bring to a boil, then lower heat and simmer for about 10 minutes. Season with salt and pepper.
4. Arrange a bed of pasta on each plate and serve topped with sauce. Sprinkle parmesan cheese before eating.

Scheduling

Let me explain how important day-to-day, or even hourly, schedules are in my life. Every night before I go to sleep I try to take all my thoughts and organize them nicely into a schedule for the next day. Wake up at this hour, shower from blah to blah, eat lunch here, write this now and read that later, etc.

It never works.

Not once have I gone to sleep with a clear mind a set schedule; not once have I woken up knowing exactly what is going to happen during the day. Yet I continue to attempt to schedule my life because I need to. 

I'm the kind of person that needs to know exactly when something is going to happen and how long it's going to last. I need to know what to do and when to do it. And now that I've started a real-person job--yeah I know its a cliche, but I really do feel like an adult now that I work 32 hours a week--there's one other thing to add to my schedule: food.

In the spirit of keeping this blog alive and growing, I've decided to use Sundays as food planning days. Make a list of menus for most nights of the week, make a groceries list and go shopping. It's a foolproof plan right? Wrong. I'm sure I'll stray from it in less than a month, but here's to keeping to the schedule.

But for those days when I don't have a set recipe, I'll just have to come up with simple dishes to feed my hungry stomach. Last week I put together a quick pasta with veggies and cheese. Turns out it tasted good and doubled as lunch for the next day at work. Win win. Here's the recipe.

Broccolini and Mushroom Rotini with Fresh Mozzarella
Active time: 10 minutes. Total time: 20 minutes.
Makes 4 servings.

• 8 ounces vegetable rotini (Barilla makes a great spinach one)
• 1 teaspoon olive oil
• 1 tablespoon finely chopped shallot
• 6 ounces mixed mushrooms
• 1/2 pound broccolini
• 1 8-ounce fresh mozzarella ball, cubed

1. Bring a medium pot of water to a boil and cook pasta according to instructions on the box. 
2. In a large pan or wok, heat olive oil over medium heat. Add shallot and cook, stirring occasionally until fragrant and slightly browned, about 2 minutes. Add broccolini and mushrooms and cook, stirring until almost soft, about 5 minutes--add about a tablespoon of pasta water if vegetables dry out. Season with salt and pepper. 
3. Once pasta is al dente, drain almost all the water and transfer pasta, and remaining water, to the pan with the vegetables. Stir to mix and cook just until pasta water has evaporated, about 2 minutes. 
4. Stir in mozzarella cheese and cook until slightly melted, about 1 minute.

Pasta Pasta Pasta

Hi again. It's been a rough couple of weeks. I've had no time to cook or blog and I'm less than thrilled about that. And I'm sorry to say that this semester is looking more and more bleak. Unfortunately I doubt I'll be posting more than once or twice a week.

But fear not, I will be back and full throttle next semester. And for now, I'm still to be posting in a semi-regular basis.

So before I get to the food--which by the way, who knew making such delicious pasta was so easy!?--let me talk about some exciting news.

First of all, I would like to promote the new TasteBUds website. It is BU's one and only student-published (now online) food magazine. And let me tell you, if you''re looking for fun articles and delicious restaurant reviews, look no more, TasteBUds specializes in both.

I sound like a TV commercial, but who cares. I'm excited about the new path that TasteBUds is taking and I want to share it with my readers.

Regarding other stuff. I am now officially a half-marthonist. I ran the Smuttynose Hampton Beach Half-Marathon a week and a half ago and it was amazing. Sure I suffered through the leg chaffing and black toe nails, but the whole experience was worth it. The best part, complete strangers cheering for you on the streets. The worst, endless rain and crowded runners for the first three miles.

Oh and I almost forgot, the posters along the race were hilarious. I was highly amused by one in particular. It read, "toe nails are for pussies." And yes, yes they are!

Anyways, onto a more enjoyable subject, lets talk about pasta! Raise your hand if you don't like pasta.

If you have your hand up, leave my blog! NO, I'm kidding, but really? You don't like pasta? Even if its home made and deliciously savory?

Well... I hope this can change your mind.

Orechiette with Cherry Tomatoes and Shallots (adapted from Martha Stewart)
Makes about 4 servings
Active time: 70 mins. Total time: 100 mins.

Pasta:

• 1 cup Semolina flour
• 1/2 cup all purpose flour
• 1/2 teaspoon salt
• 1/2 cup water, plus more if needed

1. On a clean surface, mound flours and salt in 3 separate piles. Using your fingers, swirl ingredients together to combine. 
2. Gather flour mixture into a pile and create a small well in the center. Pour half the water into the well and gradually incorporate flour into water. Once all water is absorbed, continue adding the rest of the water, 1 tablespoon at a time, until mixture forms a dough. Add more water if necessary.
3. Gather and knead the dough until no flour remains on the work surface. Continue to knead until smooth and elastic, about 5 minutes.
4. Divide dough into 8 equal portions and cover them with a clean, damp kitchen towel. Roll out one portion into a 16 inch rope. Using a knife, cut and drag a 1/3-inch piece of dough from the end of the rope. Pressing the knife, roll dough towards you so that it curls around the knife. Unfurl each piece over your thumb in the opposite direction to form a concave shape; transfer to a baking sheet lightly sprinkled with semolina flour. Repeat with remaining dough.
5. Cover orechiette with a damp towel and let rest for about 20 minutes.
6. Bring a large pot of water to a boil. Add a pinch of salt and a little bit of olive oil and add orechiette. Cook until al dente, about 5 minutes. Drain pasta, but safe some pasta water for sauce

Sauce:

• 1 tablespoon olive oil
• 2 tablespoons diced shallots
• 1/2 red onion, thinly sliced
• 1/2 pound cherry tomatoes, cut in half
• Parmesan cheese, optional

1. Heat olive oil in a large saucepan over medium heat. Add shallots and sauté until tender, about 2 minutes. Add onions and sauté for 1 more minute.
2. Add cherry tomatoes and cook until soft, 5-7 minutes, stirring occasionally. Season with salt and pepper.
3. Raise heat to high and add 1/4 cup pasta water and orechiette. Cook for about 2 minutes. Serve topped with parmesan cheese.

Sweet Potato Gnocchi with Rosemary Olive Oil

I think I was Italian in my past life. I say this for two reasons: I am often caught playing the drama-queen card (or at least I was when I was little) and I love Italian food. Technically I could live off cheese, bread, and salad; but nutrition-wise I can't, so I just have to deal. Anyways, it has been a while since I had pasta. And it has been a very long time since I had homemade pasta. Which is why, when I ran into a gnocchi recipe I bookmarked it quickly.

Today I finally got around to the recipe. I had plenty free time on my hands--given all the procrastinating I am allowing myself during the weeks before finals--so I decided to make sweet potato gnocchi. I am not going to lie, it was a long process, but its was definitely worth the work. Plus, I now have enough pasta for a weeks worths of dinners.



Sweet Potato Gnocchi with Rosemary Olive Oil (adapted from Bon Appetit)

• 4 sweet potatoes, about 1.5 lbs., rinsed, patted dry and pierced all over with a fork
• 8 oz. fresh ricotta cheese
• 1/2 cup finely grated Parmesan cheese 
• 1 1/2 tablespoons, packed brown sugar
• 1 1/2 teaspoons plus 2 tablespoons salt
• 2 cups all purpose flour
• 2 tablespoons olive oil
• 1/4 cup fresh rosemary leaves

1. Line large baking sheet with parchment paper. Place sweet potatoes on plate and microwave on high until tender, about 5 minutes per side. Cut in half and cool. 
2. Scrape sweet potato flesh into a large bowl and mash. Add ricotta cheese and blend well. Add Parmesan cheese, brown sugar, 1 1/2 teaspoons salt. Mash to blend. Mix in flour, about 1/2 cup at a time, until soft dough forms.
3. Turn dough out onto floured surface. Divide into 6 equal pieces. Roll dough to form 20-inch-long ropes (about 1 inch in diameter), sprinkling with flour as needed if sticky. Cut each rope into 20 pieces. Transfer gnocchi to baking sheet.
4. Bring large pot of water to a boil. Add 2 tablespoons salt and bring to a boil again. Add gnocchi, working in batches, and boil until tender, about 5 minutes. Strain gnocchi and transfer to baking sheet to cool completely.
5. Heat olive oil in saucepan over medium high heat. Add gnocchi and cook until golden and almost browned, about 3 minutes. Add rosemary and swirl pan to mix. Cook for about 2 more minutes.

Asparagus Tomato & Cheese Fusili

I have been doing internship hunting and job applications all afternoon long (except not really because I found myself procrastinating way more than I usually do). The whole "stumbling" thing is starting to become a serious problem. Nevertheless, it helps my blogging career.

Ok, so the original plan for today was a crispy chicken recipe (one which I will not share today so that I don't spoil a future post), but I forgot that the chicken in my fridge had been there for almost a week. So because of my lack of organization I had to resort to a back-up quick recipe. Pasta.

I need to make it clear that I won't usually make pasta dishes because every time I make one I feel like I am missing something from my dinner. I used to be a pasta lover, but I have realized that it doesn't satisfy me as much as it did before. I end up full but not content. The thing is though that pasta is easy and usually pretty quick. Because of that and the fact that I had tagged several yummy-looking pasta dishes I decided to make some for dinner.

The original recipe was only with asparagus and cheese, but there was a lonely tomato about to go bad in my fridge so I decided to incorporate it.

Asparagus Tomato and Cheese Fusilli (adapted from Cooking Light)

• 8 oz. uncooked fusilli
• 2 tablespoons olive oil
• 2 1/2 cups sliced asparagus (about 2 inches long)
• 1 tablespoon red onion, finely chopped
• 1 cup organic chicken broth
• 1 tablespoon grated lemon zest
• 1 tablespoon fresh lemon juice
• 1 tomato, cubed
• 1/4 cup grated Pecorino cheese, plus extra for topping
• S & P

1. Cook pasta according to instructions. Drain and set aside.
2. Heat oil in a large saucepan over medium high heat. Add asparagus and season with S & P. Cook for about 3 minutes or until tender crisp, stirring occasionally. Remove from heat and set aside. Keep saucepan warm and add chicken broth, onion, lemon zest, and lemon juice. Cook for about 6 minutes, or until sauce is reduced to about 1/2 cup, stirring occasionally.
3. Reduce heat to low and add tomato, asparagus, and cheese. Mix until combined and remove from heat. Serve topped with freshly grated or shave cheese.

Shrimp Supper

Here's my dinner for the night: Ginger Lime Shrimp and Noodles.

One word: delicious.

I have to thank Steph and Alyssa for introducing me to www.howsweeteats.com . If you haven't visited this blog yet, visit it. It has delicious and unique recipes.

Anyways, since my roomie went out to dinner for her birthday tonight (happy birthday to her once again!), I decided to make shrimp.

My recently developed seafood palate was more than satisfied with this easy-to-make dish.