- Sister Clare Josef-Maier
Hearth & Table - February 13, 2020
Happy Galentine's/Valentine's Day(s)! Sometimes, we need a little comfort food. Some cheese, butter, pasta... topping it off with some chocolate truffles... this was a meal made for a night like tonight!
Cheesy herbed linguine
1 lb. linguine
1 stick unsalted butter, cut into cubes
1 1⁄2 cups shredded parmesan cheese (not the stuff in the canister)
1 cup ricotta cheese
1 lemon, juice & zest
Salt & pepper to taste
1⁄2 bunch parsley leaves, finely chopped
1. Boil the linguine in plenty of salted water until cooked al dente. Set aside 1 cup of the pasta water.
2. Drain the linguine. In a large bowl, mix it with the butter, the pasta water, the cheeses, parsley and the lemon juice & zest, until everything is incorporated and gooey. Taste, and add salt & pepper to your liking.
Handmade chocolate truffles
Makes about 60 truffles, takes about 30 minutes all together of hands-on work plus 3 hours to chill
16 oz good dark chocolate chips
12⁄3 C heavy cream
1 t vanilla extract
1⁄2 t kosher salt (or smoked salt, for a twist)
1. Put the chocolate in a kitchen bowl.
2. Heat the cream over medium heat until it starts to simmer, then pour it over the chocolate. Cover with plastic wrap and let it sit for 10 minutes.
3. Uncover and whisk together the cream and chocolate until smooth, then stir in the vanilla and salt.
4. Transfer to a baking dish and cool to room temperature (about 15 minutes), then cover and refrigerate 3 hours.
5. Form the truffles by scooping the chocolate with a melon baller or teaspoon, coat your hands in powdered sugar and roll them into balls. You can then roll the truffles in chopped nuts if you want, roll in more powdered sugar or sprinkles, or decorate however you'd like. Enjoy!
Roasted Vegetable Guide – Oven usually at 400. Cut vegetables bite-sized or a little smaller. Try to get them as uniform in size as possible. Most vegetables can be prepped in advance, though onions and garlic should be fresh. Toss each separately with oil, salt and pepper in a large bowl and put in a single layer on a sheet pan. Cook veggies separately and combine at the end. Season with an interesting spice or spice blend and/or fresh herbs. Be sure to get some acidity in there as well.. some lemon juice or a splash of vinegar. You can vary the seasoning with the same produce to get different dishes.
Cook for how long? Simple answer is to taste and check for doneness, but it helps to have a guide:
Potatoes: 30 min
Onions: 25 min
Zucchini: 10 min
Broccoli: 12 min
Cauliflower: 15 min
Turnips: 25 min
Asparagus: 7 min
Fennel bulb: 20 min
Mushrooms: 35 min
Tomatoes: 15 min
Kale/collard greens: 7 min
Cabbage: 25 min
Brussels sprouts: 25 min
Bell peppers: 10 min
Winter squash: 35 min
(Assume items are cut bite-sized or a little smaller, and oven is at 400 degrees. And oven door stays mostly closed.)