As I stood at the stove waiting for the the water to boil, I yearned for something a little more interesting for dinner but I didn’t want to sacrifice time. I wanted something quick but something gourmet. I love September for many reasons and the different varieties of grapes available are one of them. I love Concord and Champagne grapes, they are always a treat for me, come this time of year. I could eat a bunch of Concord grapes for dinner and be a happy girl. As I stood there, tossing the spaghetti into the boiling water, salting it and giving it a drizzle of olive oil, I thought of the Champagne grapes that I planned to munch on, while looking through the Vogue September issue. Once I opened the fridge and saw those grapes, they were practically begging to be combined with the Gorgonzola cheese that was sitting on the second shelf and the spaghetti that was boiling away on the stove. Was I excited, as I put away that jar of roasted garlic tomato sauce, as deeply satisfying it is, at times. This dish doesn’t take much time but tastes like it took all day! I loved this dish and I hope you do too! This serves 3, but it’s so good, that it could just end up serving 2.
- 1/2 pound spaghetti, cooked until al dente
- 1 cup of Champagne grapes
- 1 cup loosely packed crumbly Gorgonzola cheese plus a few slivers for garnish
- 2 oz. light cream
- 1/2 pat unsalted butter
- a few hazelnuts, crushed and roughly chopped for garnish
In a non-stick pan, melt the butter on low to medium heat until it sizzles, add the cream and cheese, stir with a spatula until the cream thickens up and the cheese melts. This only takes about a minute or two. Add the grapes and increase the heat to high until the grapes are warmed through. This takes about 3 minutes. I’m telling you, this dish is so quick to pull together! The only time consuming part of this dish, is the water boiling for the spaghetti and pulling the grapes off their branches! Pour over the spaghetti and combine well. Garnish with the a sliver of cheese and the chopped hazelnuts. Enjoy!
Arugula, one of my favorite bitter greens. I love simple arugula salads with sweet tomatoes, a few oil cured olives, a little ricotta cheese, topped with a drizzle of olive oil and fresh ground pepper. I even like it with my turkey burger. But there are times that arugulas’ strong bite can be overwhelming and I want a more of a mellowed out arugula flavor and that’s where this arugula and potato ”pesto” comes in. This is great to use up any arugula that you may have lingering in that rectangular plastic container. The potato takes the arugulas’ edge off and gives the pasta a nice creaminess, without heavy cream. This is a quick meal to make on a hurried night. This makes 3 servings.
- 1/2 pound spaghetti cooked al dente
- 1 medium size potato, peeled, quartered and cooked until fork tender
- 1 cup tightly packed baby arugula, trimmed of stems
- 3 tablespoons fresh parsley
- 1 clove of garlic, roughly chopped
- 1 heaping teaspoon raw walnuts plus more for garnish
- 1 heaping tablespoon grated Parmesan cheese plus more for garnish
- 1/2 cup extra virgin olive oil
- fresh ground pepper
- sea salt
In a deep bowl, combine the arugula, parsley, garlic, walnuts, cheese and olive oil with a hand blender. Season with fresh ground pepper and sea salt to taste. Add more garlic if you like. Once your potato is cooked though, break it up with a fork until the potato is about pea size. I let it cool a little before I broke it up. Lightly toss the spaghetti, pesto and potato together until well combined. The potato, once tossed with the spaghetti and pesto will break down a little. I didn’t toss it too much because I kinda enjoy the little bits of potato swirled around with the spaghetti especially when combined with the walnuts pieces and grated cheese. Enjoy!
Going out for Indian food is such a treat for me because the nearest Indian restaurant is a about an hour away. So when I go, I savor all of the intense gorgeous flavors. I love the heat of the tandoori, the creaminess of a korma sauce, the crunch of poppadoms, refreshing raita sauce and a cooling mango lassi. I could have a mango lassi for dessert and be a happy girl. But when I want that Indian flavor at home, I make a pretty easy spaghetti korma. You can always serve the korma over basmati rice or have a nice bowl served with naan bread for a more traditional Indian meal but the spaghetti korma is fun and unexpected! This isn’t a hot and spicy curry sauce, more of a spice infused sauce but if you want more heat, you can always add Sriracha sauce! A touch of Sriracha sauce does wonders to this dish! And I love taking a bite of naan bread and coming across a coriander seed, so I added a little more of them to the sauce, so adjust the seasonings to your liking! Enjoy!
- 1 28 oz. can crushed tomatoes
- 1/2 cup heavy cream
- 1 head cauliflower, trimmed, using only the florets, reserving the stalks for another use
- 1 10 oz box frozen peas
- 1 small Vidalia onion, thinly sliced
- 4 tablespoons unsalted butter
- 3 cups water, as needed
- 2 1/2 teaspoons curry powder
- 1 teaspoon turmeric
- 3/4 teaspoon ginger powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon coriander seeds, crushed
- 1/4 teaspoon five spice powder
- 2 cardamon pods, left whole
- sea salt
- fresh ground pepper
- 1 pound spaghetti, cooked al dente
- crushed pistachio nuts, for garnish
Melt 2 tablespoons of the butter and add the sliced onion. Saute on low heat until translucent then add all of your spices. You can always add a little bit and then add more as you need. Stir your spices until fragrant, then stir in the tomato sauce and 2 cups of water. Let this come to a boil and simmer for about half an hour, until the liquids reduce. Add in your cauliflower florets and 1 cup of water, if needed. Only add the water if your sauce is too thick, if the sauce begins sticking on the bottom, add more water. Simmer your sauce until the cauliflower is cooked through, about half an hour. Stir in the frozen peas and simmer for a few minutes. Next, stir in the heavy cream and the remaining 2 tablespoons butter, let it simmer for a few minutes until it thickens again. Discard the cardamon pods and toss the spaghetti with the sauce, topping more of the korma sauce on top and garnish with pistachio nuts. This serves 6-8 people. Great for leftovers too!