|
||
|
PETITCHEF |
Add your blog-site | Add your recipes | Receive daily menu | Contact us | |
Romancing the Stove
?Life is a combination of magic and pasta." -Federico Fellini  I have this theory that if every, single person on the planet (not single, like unmarried, but you get the drift) worked in the service industry--particularly retail, florists and restaurants--for at least one major holiday, the world would be such a nicer place. I have hands-on field experience in all three and, believe you me, I have seen the good, the bad and the "Are you kidding me?" Retail. Ugh, you people who deal with the public on a daily basis should be sainted. My hat?s off to you. Florists--you, too. I feel your pain, especially now. My parents owned and operated a flower and gift shop for a bazillion years, during which yours truly was called in for back-up duty for the crazy-busy holidays, especially the most dreaded and industry-feared, red-and-pink-on-steroids holiday (drum roll, please): Valentine?s Day. Here?s why: -Delivery Hell: everyone wants their flowers brought to their sweetheart?s place of employment for the much-desired effect of making the non-flower receiving co-workers jealous. A serious 9 to 5 challenge. Snow, always a possibility in many areas since it?s still winter, makes delivering so much more fun! Not. -The Florist?s ?Hippocratic? Oath: the unspoken designer-client privilege which means you have to keep it on the down low when sending two separate arrangements: one to a man?s wife and one to his girlfriend. Slimy little secrets like that. -The customer(s) who waits until the last minute to score a dozen red roses on the way home from work. Upon discovering that there are no more red roses in the entire country, screamed, "You ruined my life and probably my marriage!" True story. -Giant teddy bears wearing bow ties, holding heart-shaped boxes of candy, asking ?Be Mine.? Blech. But probably the most Valentine-challenged are the restaurants. They have to cater to both sides: those who have been struck by Cupid?s arrow and those who want to shoot the guy in the diaper. Personally, I can?t handle romantically-themed menus or foods designed with Team Bitter in mind. And the crowds! (Did I mention the balloons?) Forget it. I?d rather stay in and have a cozy dinner at home. What could be more romantic than pasta? Especially when it?s bathed in an alluring lemon-cream sauce that?s perfumed with the dainty nuance of sautéed leeks in butter. And the artichoke hearts! [Swoon]. All this loveliness nestled in a tangle of linguine. It's dinner magic when ?paired? with a crisp green salad. Love at first bite. (Sorry, couldn?t resist a little cheese. It is Valentine?s Day, after all.) A divine meal that is not only quick and easy to prepare, but one that?s richly satisfying without being heavy. You know, so you won?t be too full to pursue other amusing after-dinner activities (wink, wink, nudge, nudge). As for me, you may wonder if I give in to the forced commercialism of the holiday and buy my husband one of those sappy cards and expect him to bring me roses. You betcha! (All women do, guys.) But I absolutely draw the line at anything stuffed with polyfill toting factory chocolates, pleading a case. Happy Valentine?s Day!  Linguine with Leeks and Artichoke Hearts in Lemon-Cream Sauce Makes 4 servings 8 ounces linguine3 tablespoons extra-virgin olive oil3 tablespoons unsalted butter3 leeks, trimmed, washed, and thinly sliced kosher salt and freshly ground black pepper2 cloves garlic, minced3 (7.5-ounce) jars marinated artichoke hearts, drained and roughly chopped2 teaspoons lemon zest2 tablespoons freshly squeezed lemon juice1 cup heavy cream1/8 teaspoon ground nutmeg1 tablespoon fresh thyme leaves1/2 cup freshly grated Parmesan cheese Bring a large pot of salted water to a boil, add the pasta and cook according to the directions on the package. While the pasta is cooking, make the sauce. In a large skillet over medium, heat the oil and butter. Add the leeks, season with salt and pepper and sauté until tender, about 10 minutes, stirring occasionally. Add in the garlic and artichoke hearts and cook for one minute more. Add the lemon zest, juice, cream and nutmeg. Continue to cook for several minutes until sauce has thickened. Taste for seasoning; stir in the thyme and Parmesan. When the pasta has cooked, drain it and add it to the skillet, tossing with the sauce to coat. Grate extra cheese over the top and serve.?from the Picture-Perfect kitchen: Planning: A leek, that veggie that looks like a giant scallion, is related to both the garlic and the onion. The smaller the leek, the more tender it will be. Choose those with crisp, brightly colored leaves and an unblemished white portion. Trim the rootlets and leaf ends, slit the leeks from top to bottom and wash thoroughly to remove all the dirt and grit between the layers. Zest your lemon first, then juice it.Product Purity: I like Reese olive oil-marinated quartered artichoke hearts. Guess what? Freshly grated nutmeg is a spice revelation--so much more flavor than pre-ground. Give it a try.Presentation: Serve this lovey-dovey meal in a shallow bowl, with a crisp white wine, a crunchy baguette and extra Parmesan cheese.©2010 Hutchstone, LLC
|
Related recipes
(1 vote)
Recipes
Questions answers