I had bought some sweet potatoes at the farmer’s market the other weekend, with the full intent of making sweet potato fries (which I love), but somehow today was another “cold weather food day” so here I am, making another soup. Added some shrimp just because I had them in the freezer. And there are leftovers.
It’s getting colder and autumn is settling in here in New England. I even heard that there were some snow flakes in the air north of here. Thankfully we’re not at that level here in greater Boston, but it is time for more cold-weather-food. Here is a little cheater recipe to get a nice hearty stew on the table in about an hour. It’s homey, rich and delicious and easy peasy thanks to …. a rotisserie chicken from the market (in my case, from Whole Foods because I think that they taste the best and have the least amount of fat). Saute up a few veggies, cook some wild rice and make a roux-based sauce and off you go. On the table in a hour and it makes great leftovers the next day too.
Well, it’s getting closer to that food extravaganza that the US calls Thanksgiving. I really like Thanksgiving because while I know there are other things behind it, it is mostly about the food. So, if you are planning to feed a crowd and you are the one pegged with making dessert, this recipe might be for you. It feeds +/- 24 and is made in a half sheet (18 x 13 inch) pan. That’s pretty big. It also weighed about 8 pounds. 🙂 but it was delicious — the spices gave it a nice warm taste.
I have a glut of basil this ear. Seriously, I am overrun. The plants come up to my waist and they are thick with delicious basil leaves. There are a number of different sorts, but mostly it is your standard Italian sweet basil. And lots of it.
So what does one do with a glut of basil? Make pesto of course. I have made lots and lots of Pesto alla Genovese (the standard green stuff that one thinks of first when one hears ‘pesto’). It freezes very well so my I am well stocked for a while. So I thought that I would make this Pesto di Noce (Walnut Pesto). It’s not as pretty as it’s Genovese cousin (for starters, it’s brownish, despite 2 cups of basil leaves in it), but it of so amazingly yummy. Pair it with giant ravioli and a few more walnuts and you have an amazing dinner (or lunch, in my case).
So since the earthquake in the Amatricia region of Italy last week, I’ve had Italy on the brain. And while it is somewhat absurd in the middle of a natural disaster, one of the first things that I thought of was Bucatini all’Amatriciana… somehow planted in my brain was this is the signature dish from that area of Italy. It’s very popular, very easy to make and taste amazing.