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Spaghetti with Green Garlic Olive Oil
Spaghetti with Green Garlic Olive Oil
Bring a large pot of salted water to boil and add the spaghetti. Cook until al dente, reserving 1 cup of pasta cooking water before draining. Meanwhile, heat the olive oil in a large (3-quart) saucepan over medium heat until shimming. Add the garlic, parsley, red pepper flakes, and 1/4 cup of water. Cover and sweat, stirring occasionally, until soft, adding more water if necessary to keep the garlic from caramelizing too much. Add the cooked pasta to the garlic mixture and toss well to combine. Add some pasta cooking water if necessary to bring the dish to a creamy consistency. Serve with more olive oil and the minced tops of the green garlic, if desired
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Pan Seared Salmon with Fava Beans and Green Garlic
Pan Seared Salmon with Fava Beans and Green Garlic
Prepare the favas: Peel the fava beans out of the pods; you should have about 3 cups. In a large pot of boiling salted water, blanch the shelled favas for 2 minutes. Cool in an ice bath. Peel the outer skin from each bean and set aside; you will have about 1 1/2 cups. Season the salmon fillets with a pinch each of salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. When it just begins to smoke, add the salmon, skin-side down (be careful; the oil will splatter when the fish is added). Cook the salmon until the skin begins to crisp, about 2 to 3 minutes. Reduce the heat to medium and add the garlic to the pan with the fish. Using a soup spoon, spoon the hot olive oil over the fish (do not turn it over), tilting the pan to spoon it up. Stir the garlic around the fish so that it cooks evenly while you continue to spoon the hot oil over the fish. Do this until the fish is cooked to the desired doneness, about 4 to 5 minutes. Remove the fish from the pan.
Add the fava beans to the pan, along with the juice and zest from the lemon and as many grinds of black pepper as you like. Cook just until the favas are warmed through, 1 to 2 minutes. Remove from heat and spoon the favas and garlic among 4 plates, topping the mixture with the fish, skin-side up. Spoon some pan juices over the fish and serve immediately.
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Potato, Leek and Bacon Pizza
Potato, Leek and Bacon Pizza
Preheat the oven to 500. In a medium skillet, cook the bacon over medium heat, until cooked but not completely crisp. Remove bacon and set aside. Drain most of the grease but leave a little in the skillet. Add the leeks to the skillet and sauté for about 3 minutes, until they soften. Remove and set aside.
Lightly drizzle a little oil over each crust and sprinkle with a little salt. Layer the potatoes over each crust, overlapping a little. Sprinkle the taters with a little salt, then layer some mozzarella slices over them. Layer some cooked leeks on top of the mozzarella, and follow with a good sprinkle of chopped bacon. Throw some goat cheese crumbles over the top and some grated parmesan. Bake the pizza for about 10 minutes, keeping an eye on it so the cheese doesn’t burn.
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