I’m a sucker for minimalist recipes (and Mark Bittman’s Minimalist column), and I couldn’t pass up a recipe that emphasized good, al dente pasta. So, I loaded up on some 100% durum wheat semolina spaghetti, and prepared to make Smitten Kitchen’s version of Mario Batali’s spaghetti with cheese and black pepper recipe. dsd suggested I also make a salad, and I was delighted—I love side salads. I picked a pea salad with radishes, to use up some greenmarket radishes. Read the rest of this entry »
After all those Indian leftovers, we were feeling like a light, refreshing dinner. With the last of the carrots and celery as well as everything-bagel-croutons and leftover goat cheese we managed to work in a few more New Year’s leftovers as well.
If you roast some beets ahead of time, this is a simple and very good appetizer. We roasted medium-small beets in the oven, at 400 °F for 90–120 minutes, wrapped in aluminum foil. We removed them and sliced them, and served roasted beet slices on bread, either with farmers’ market goat cheese, or with a small dollop of creamy horseradish; both were great pairings. We also had caviar, so we put caviar (salmon roe) on buttered bread, Russian-style. The butter balances salmon roe nicely. Next time, we’ll see if we can use Russian black bread!