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1 tsp. salt (for pasta water)
1 bunch of watercress, cleaned and de-stemmed (approximately 5-6 c. leaves)
1 c. parsley leaves
1 clove garlic, minced
¼ c. pine nuts
¼ c. Parmesan cheese, plus more for garnish
½ c. olive oil
Coarse salt and freshly ground pepper
1 package of fresh pasta; store-bought or made from the Fresh Fettuccini recipe
In a large pot over high heat, bring 6 quarts of salted water to a boil. In a food processor, add watercress, parsley, garlic, pine nuts and Parmesan. Pulse a couple of times to combine. Turn on food processor and slowly drizzle in olive oil. After olive oil is added, turn off food processor and pour contents into a bowl. Add 1 teaspoon of salt and ¼ teaspoon of pepper. Taste for seasoning and adjust salt and pepper as necessary. Set aside.
Add fresh pasta to water following package instructions. Drain and rinse pasta in cold water. In a large bowl add 3 tablespoons of watercress pesto mixture to fresh pasta and toss. Add more pesto for a stronger flavor. Serve with freshly grated Parmesan cheese.
Paired Wine: Di Stefano 2006 Sauvignon Blanc
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From EAT & DRINK - Book 2 (coming soon)
½ tsp. lemon zest
½ tsp. orange zest
1 T. fresh lemon juice
1 ½ T. fresh orange juice
1 T. olive oil
1 T. orange oil plus extra for garnish
Coarse salt and freshly ground pepper
1 large heirloom tomato or 2 small ones cut into ¼ inch slices lengthwise
1 8oz. ball of fresh mozzarella sliced thin
1 bunch of sweet basil leaves
Combine lemon and orange zest and fresh lemon and orange juice in a small mixing bowl. Add olive oil and orange oil and stir well. Season with a pinch of salt and pepper. Pour citrus dressing evenly over the tomato slices in a medium shallow dish or bowl. Next evenly divide tomato slices onto four small plates. Top each tomato with a large basil leaf and one slice of fresh mozzarella. Season each plate with a sprinkle of coarse salt and pepper and drizzle about ¼ teaspoon of orange oil over each plate before serving.
Paired Wine: Barnard Griffin 2007 Rose of Sangiovese
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8 oz. bittersweet chocolate, chopped into small pieces
(look for 50% or more cacao chocolate)
2 T. unsalted butter
¾ c. heavy cream
2 T. sugar
1 tsp. cinnamon
½ c. unsweetened cocoa powder
Place the chopped chocolate in a medium stainless steel bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 2 minutes. Whisk until smooth. Stir in 1 teaspoon of cinnamon. Cover with plastic wrap, pressing the plastic down so it is directly on top of and touching the chocolate. Place in the refrigerator over night.
Place cocoa powder onto a plate. Remove the truffle mixture from the refrigerator. Use a small spoon and palms of your hands to form the chocolate into round balls. Immediately roll each ball in the cocoa powder and place on a baking sheet lined with wax paper. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or frozen for a couple of months. Bring to room temperature before serving.
Paired Wine: Sineann 2006 Old Vine Zinfandel
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| ©2008 CHATr, Co. All rights reserved. | Seattle, WA 98105 |
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