Recipes and food adventures with Adam Roberts
Category
Pasta/Risotto
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Porcini-Cooked Rigatoni w/Tomatoes and More Porcini
Nowadays, when I make a new recipe, there has to be something about it that really draws my interest. If it’s just a roast chicken with butter rubbed on it and some herbs stuffed under the skin? Eh, been there done that. But if it’s something really novel, but not overly novel, color me intrigued.…
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Pasta with Roast Chicken, Currants and Pine Nuts* (*Unless You Can’t Afford Them)
Two of my favorite dinners in the world are roast chicken and pasta. In fact, if I had a death sentence looming over my head, I’d ask to be executed twice so I could have two last meals, one a roast chicken, the other a big plate of pasta. Luckily, that’s no longer an issue…
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Fresh Springtime Pasta with Farmer’s Market Asparagus and Fava Beans
After hauling home fresh asparagus and fava beans from the farmer’s market, I stood on a chair and made a loud declaration: “I will not adulterate these beacons of springtime with a convoluted recipe that obfuscates their natural glory!” Getting down from the chair, I thought about my declaration and realized that to live up…
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Chanterelle Risotto with White Truffle Salt
Here’s a friendly tip: make yourself buy an exotic ingredient even if you’re not sure what you’re going to do with it. For example, a few weeks ago I was at the Spice Station in Silverlake and I bought a little bag of white truffle salt. I bought it because after sniffing from the giant…
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Kitchen Sink Pasta Salad (with Yogurt and Herbs)
The scene? My kitchen. The day? Last Thursday. The idea? Take everything out of my refrigerator–fresh mozzarella, a red onion, scallions, celery, parsley, dill, a nectarine (ok, that wasn’t in the refrigerator, it was on the counter)–and make dinner. I didn’t know what I was going to make but then I had a thought: “What…
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Noodles with Spicy Peanut Sauce
Meet your new favorite weeknight dinner. It asks only a few things of you: that you have a cluster of esoteric ingredients on hand (chili paste, rice vinegar, toasted sesame oil), and also a few familiar ones (ginger, soy sauce, peanut butter). It asks you to boil water and to blend things up in your…
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Asparagus & Ramp Risotto
Spring is here at last and that means you’ll find two things at the farmer’s market that you won’t find there any other time of the year: ramps and asparagus. Sure, you can find asparagus at the grocery store in January, but that asparagus is as far a cry from farmer’s market asparagus as a…
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Spaghetti Cacio e Pepe
Here are your tools–black pepper, spaghetti, water, salt, butter and cheese–now make something delicious. Ok? Go. Maybe it’s because these ingredients are so unglamorous that I shied away from spaghetti cacio e pepe for so long. Sure, it’s a classic Italian spaghetti dish, but I’ve always favored the ones with garlic and anchovies (see my…
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Fusilli with Tomatoes, Bacon & Blue Cheese
There it was, in the pan, ready to eat. A big panful of fusilli, coated in a sauce I’d improvised with bacon, red chile flakes, tomato paste and a can of tomatoes. I’d let the sauce cook down until it was nice and thick and then boiled the fusilli until just al dente, lifting it…
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Weary Traveler’s Spaghetti
Last night, before I fell asleep, I tried to remember all the phases of my 21 hours of travel from the previous day. I took a bus from the Bellingham airport to the Seattle airport where I rode a mini-train to my gate, waited three hours (during which I bought a Snickers bar which I…
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