spinach, chicken and pasta al forno

One day just last week when the high temperature was hovering around 19 degrees, I heard birds singing outside my window, sounding so cheerfully oblivious to the words “Polar” and  “Vortex.” I figured they knew something I didn’t. It picked up my mood to think that despite what’s going on with the weather, spring IS going to happen, come hell or high water. And yes, there will be high water after the snow pack melts, but let’s try not to worry about that right now.

We are starting to thaw. However, there’s still enough of a chill in my house that cooking things in the oven seems like a good idea. I usually roast a chicken at least once a week, throughout the year and into the summer when instead of heating up the house the bird goes outside on the grill.

The whole bird is usually eaten in one sitting in our family, but this time we had leftovers. My kids don’t go near cold roast chicken, but – HA! – they do when it’s baked into this creamy, cheesy mixture I told my son was Pasta Pot Pie. Just for the record, he didn’t go for it (he’s 13, and still suspicious of any green vegetable that isn’t broccoli or green beans), but my daughter was all over it. [Read more…]

spicy calabrian cauliflower carbonara

A while back (a long, long while…) I was paying a visit to California wine country.  I was exploring the town of Yountville one afternoon, and wandered into a NapaStyle store. Right there in the middle of the place was Michael Chiarello himself, working the room like the smooth guy he is. He was wearing an immaculate lavender-colored oxford shirt, slim Italian-tailored trousers and his megawatt Food Network smile.

Feeling a tiny bit starstruck, I went over to say hello. I don’t remember what we chatted about, but I do remember him handing me a jar of hot chili pepper sauce, telling me it was from his family’s hometown in Calabria and that I couldn’t leave the store without it. Okay! He didn’t have to work that sales angle too hard.  [Read more…]

rye reginetti pasta, fresh peas and shoots

I made a field trip to Brooklyn to visit the workshop of artisan pasta maker Sfoglini. Owners Steve Gonzalez and his friend Scott Ketchum wanted to launch a business together a few years back, but after their initial plan to open an Italian restaurant was pushed to the wayside, they decided to focus on making pasta. Not just any pasta, but organic, bronze-die-extruded pasta made in small batches. That’s my favorite kind!

Steve is a chef with experience cooking all over Italy, and in New York City too (most recently he headed the pasta program at Frankie’s Spuntino‘s restaurants); Scott has expertise in product design and branding – a great match.

The other day, they were kind enough to let me poke around their kitchen, where I watched Steve make a batch of rye reginetti, from start to finish.

[Read more…]