It’s Another Patriots Super Bowl Weekend Special

New Englanders are beside themselves with excitement. Tom Brady and the boys are in Minneapolis for Super Bowl 52! They’re going for number six … that’s six Super Bowl wins. It’s party time throughout the region. Football fans will be watching (and eating) in fancy screening rooms and ordinary family rooms. Man caves will be packed and, invited or not, women will be there in their number twelve jerseys.

Now for the spread … how about Italian? … because – who doesn’t love an Italian feast. Here are a few ideas for a delicious spread:

Let’s start with beautiful antipasto platters. To start, arrange some of your favorite cheeses, sliced sausages and prosciutto on a platter, add some fruit and a few nuts. Next, roast some of your favorite veggies. Think Cauliflower, Beets and Butternut Squash as well as Mushrooms, Leeks, Shallots & Pearl Onions. If you like, add a small pitcher of Balsamic Reduction Finally, fill a basket with artisanal crackers, toasted baguette slices and a few breadsticks and invite your friends to make their own crostini.

Enjoy your favorite pasta at halftime. Now you can keep it simple and toss up a big batch of Penne alla Vodka. (Hint: make the sauce in advance.) Or take the make ahead route with Cheesy Chicken & Broccoli Pasta Bake or everyone’s favorite Four Cheese Lasagna Bolognese with Spinach. Serve the pasta with a colorful Romaine & Radicchio Caesar Salad.

For dessert? How about a cupcake? Of course you’ll want to bake one with a white frosting … so you can add a few drops of food color to celebrate your favorite team. You might like my Sour Cream Cupcakes with White Chocolate-Cream Cheese Frosting. Not enough chocolate? Well, then give my Double Trouble Chocolate-Orange Cupcakes a try. Too much, then maybe you’d like my favorite Carrot Cupcakes with Cream Cheese Frosting.

Touch down and bon appétit!

For a complete list of and links to all the recipes on this blog Click Here!!

What’s up with you this weekend? I’d love to hear from you! Let’s get a conversation going.

Want more? Click here for more seasonal menus! © Susan W. Nye, 2018

The Super Bowl LII logo is a trademark of the National Football League.  

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Winter Carnival & Penne alla Vodka

It’s that time of year again. We hold our breath and do our sun dance. Okay, we do that more or less every day but this time with a purpose. It’s Winter Carnival in small towns and at colleges throughout the northeast. Midwinter festivities aren’t just popular here; you’ll find them around the world. Mardi Gras, Karneval, Fasnacht and Carnaval are celebrated right before Lent. Perhaps our wintery celebrations are somehow connected. Then again, maybe these northeast revelries are nothing more than an excuse to ski, skate and drink too much beer.

About the beer, Winter Carnival makes me think of my college days. That said, I’m not altogether certain we had one at St. Lawrence. Way up there just a few miles from the Canadian border, it makes sense that we did. Then again, I might have only seen Winter Carnival in a movie. I can just picture it – watching the movie that is. I’m probably thirteen or fourteen. Outside it should be snowing, but instead, it’s raining or twenty below zero. Inside, I’m cuddled up on the sofa in front of an ancient black and white film. Attractive boys in letter sweaters run around in the snow and flirt with pretty girls. At some point someone shouts, “Hey kids, let’s put on a show” or “let’s build an ice sculpture” or “climb Moose Mountain” or something like that.

There actually is a movie called Winter Carnival. It takes place up the road in Hanover at Dartmouth College. It seems that F. Scott Fitzgerald was involved but his name does not appear in the credits. Legend has it that F. Scott was falling down drunk before filming even began. Irritated, the producer kicked the Princeton dropout out of Hanover. Or maybe it was the police. When I was at St. Lawrence, I wrote a paper on Zelda Fitzgerald. From the little I remember of my research, F. Scott on a bender sounds more than plausible.

Anyway, the movie did get made in 1939. That’s the same year as The Wizard of Oz and Gone with the Wind. Unlike Scarlett, Rhett, Dorothy and her pals, Winter Carnival was not received with acclaim and wild applause. In the words of critic Leonard Maltin, Winter Carnival was contrived romance. Even Ann Sheridan in the lead couldn’t save it. That’s saying something since she was the girl with the most oomph that same year. Perhaps she forgot the oomph when she packed her bags for Hanover.

After reading the plot synopsis, it’s possible, even likely that I did indeed see the movie. I watched a lot of old movies on rainy afternoons when I was a kid. I also took a film course in college but I don’t think I would have seen it then. The professor mostly stuck with noteworthy films not harmless, easily forgotten froth.

Winter Carnival in our little town is family-friendly. Attractive boys in letter sweaters will not guzzle beer on the town green. A beautiful girl in an evening gown will not be named Queen of the Snows. Furthermore, it’s highly unlikely that our chief of police will kick a once-famous novelist out of town. We’ll have to settle for dog sleds, ice fishing and snowshoeing. And don’t forget dinner on the green, fireworks and s’mores.

Have fun in the snow and bon appétit!

Penne alla Vodka

 

Invented in Rome in the 1960’s, Penne alla Vodka is a delightfully retro dish. It seems like the kind of a recipe that hungry boys in letter sweaters would like. With or without a pack of fraternity boys, it’s perfect for a weekend filled with outdoor activities. Enjoy!
Serves 8

Olive Oil
1/2 medium onion, finely chopped
1 small carrot, finely chopped
2-3 cloves garlic, minced
1 teaspoon dried Italian herbs
Pinch or to taste crushed red pepper (optional)
Kosher salt and freshly ground pepper
1 can (28 ounces) crushed tomatoes
1 bay leaf
1/2 cup vodka
1/2 cup heavy cream
2-3 ounces Parmigiano-Reggiano cheese, grated (about 3/4 cup) plus more for passing
2 tablespoons butter, cut in small pieces
1 pound penne
Fresh chopped basil and/or parsley

Set a large pot of salted water on the heat to boil.

Lightly coat a saucepan with olive oil and heat on medium-high heat. Add the onion and carrot, sprinkle with herbs and pepper flakes and season with salt and pepper. Sauté until the onion is translucent. Add the garlic and sauté 1-2 minutes more.

Add the crushed tomatoes and bay leaf. Bring to a simmer and reduce the heat to low and simmer for about 10 minutes.

Optional: Let the sauce cool slightly, remove the bay leaf, transfer to a blender and process until smooth. Return the sauce to the pan.

Cook the penne in rapidly boiling water according to package directions less 1 minute.

While the penne cooks, add the vodka to the sauce and continue to simmer on very low. When the pasta is just about ready, whisk the cream, Parmigiano-Reggiano and butter into the sauce. Continue to simmer and whisk until the cheese and butter have melted and the sauce is piping hot.

Drain the pasta and return it to the pot, add enough Vodka Sauce to generously coat and toss to combine. Cover and simmer on low for 1 minute.

Transfer the pasta to a large, deep serving platter or individual shallow bowls, sprinkle with fresh herbs and serve. Have more grated Parmigiano-Reggiano ready to pass to the cheese lovers.

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One Year Ago – Oven Braised Chicken Cacciatore
Two Years Ago – Poverty Casserole
Three Years Ago – Roasted Cauliflower
Four Years Ago – Savory Blinis
Five Years Ago – Lettuce Cups with Shrimp & Noodles
Six Years Ago – Caribbean Black Beans
Seven Years Ago – Mac & Cheese with Cauliflower & Bacon
eight Years Ago – Chocolate Mousse
Nine Years Ago – Shrimp & Feta

Or Click Here! for a complete list of and links to all the recipes on this blog!

Do you have a winter carnival story? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2018

Columbus Day Weekend Special

For those of you looking forward to a long weekend, enjoy. For the rest of us, well, we can still enjoy some time away from our day jobs. I’ve got a lot of writing to do but hope to spend some time outside too. Although it officially ended on Tuesday, I have an Oktoberfest celebration on Saturday. What about you? What’s up with you this Columbus Day weekend?

Whether you have a long weekend or not, ya gotta eat! Why not invite a few friends over for an Italian feast. (Columbus was from Genoa.) Here are a few suggestions for a delicious, early fall dinner:

Start with a glass of wine and an antipasto platter inspired by the harvest. I noticed beautiful eggplants at the farmstand this week. I think I have a great use for them. Start your antipasto platter with thinly sliced hard sausage, shards of Parmigiano-Reggiano cheese, some olives and nuts. Top it off with a bowl of Caponata. Caponata is a wonderful salsa. It is great with fish and just as delicious as an appetizer on an artisanal cracker.

When you sit down to the table, take a tip from the Italians and start the meal with a lovely vegetarian pasta. Again, you’ll want to benefit from the harvest with my Pasta with Pesto, Roasted Grape Tomatoes & Corn . Serve half portions and you’ll have plenty of room for the main course.

Speaking of which, I’d like to suggest my Lemon Roasted Salmon with Beurre Blanc and Roasted Cauliflower or Roasted Parsnips .

For a sweet finish, try my Rustic Apple Tart or the oh so Italian (and delicious) Chocolate Panna Cotta .

Have a great weekend and buon appetito!

p.s. If you think you’d like to go with an Oktoberfest dinner, you can start with my Homemade Bratwurst Bites with Horseradish Mustard. Then, move on to my Romaine & Radicchio Caesar Salad (not at all German but tasty.) For the main course, enjoy my Roasted Pork Loin with Apples & Onions with sides of Sauerkraut and Smashed Potatoes. And finally, for dessert, try my Cardamom Plum Tort .

For a complete list of and links to all the recipes on this blog Click Here!!

What’s up with you this weekend? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

Want more? Click here for more seasonal menus! © Susan W. Nye, 2017

Fourteen Hundred & Ninety-two & Pasta with Pesto, Roasted Grape Tomatoes & Corn

As kids, we learned all about Christopher Columbus and his perilous voyage in 1492. Queen Isabella, along with the Niña, the Pinta and Santa María are entrenched in our psyches. Looking back, I might be tempted to think there was a little hanky-panky going on. The benevolent Izzy got a lot of coverage but there was next to no mention of King Ferdinand. That said; there was no mention of hanky-panky either. Then again, you can only share so much with second graders.

Anyway, throughout elementary school we cut galleons out of construction paper and studied maps of Columbus’ journey. As interesting as galleons and maps are, the best part was the day off from school. Why, we’d barely been back six weeks and already a mini vacation. A parade wound its way down Washington Street. My sister and her Girl Scout troupe marched in it one year. I must admit, I preferred jumping in a giant pile of leaves to standing in the cold watching Brenda and her friends parade by.

Come to think of it, it was also a good day to eat birthday cake.You see, my sister was born on Columbus Day. No, not the second Monday of October, that’s the let’s-have-a-long-weekend holiday and not the real thing. Brenda’s birthday was on the actual day Chris discovered America. Well, the actual day plus more than a few hundred years. Of course, CC thought he was in Asia. Columbus had the brilliant idea that the quickest route from Europe to Asia was a short sail west across the Atlantic. He didn’t figure on a bunch of islands, a couple of continents and another ocean standing between him and Japan.

Anyway, when I was in kindergarten, maybe first grade, Brenda tried to convince me that the holiday commemorated her birthday. I knew it wasn’t true but that didn’t stop me from having a double twinge of doubt and jealousy. I’ll also admit to feeling more than my fair share of vindication when the parade and the rest of the hoopla was moved to the second Monday of October.

All these years later and living in New Hampshire, the Columbus Day weekend is a reminder that cold weather is coming soon. Forget parades, it’s time to get my act together. Along with a quest for perfect pumpkin, I’d better take a stab at all those summer-is-over chores. (Is it okay if I just kind of start to think about taking a stab at them?)

Unless you are a weed-whacking aficionado, it’s not a fun list. There is a certain sadness to putting the kayak away, especially when I barely had a chance to use it. Perhaps if I wait another week or two, I’ll find the time for one last paddle. The same goes for the Adirondack chairs. Is it possible that a few hours will suddenly free up? It would be nice to sit in the sun with a good book. Thankfully I have (or hope I have) a few more weeks before the snow tires must go on the Mini.

Truth be told, I’d rather take a long walk and check out the foliage than clean out the garage. True or not, I’ve been assured that the brilliant reds and golds are just a few short days away. People come from miles to see our foliage. Shouldn’t we take some time to revel in the glorious color?

Speaking of color, my red kitchen is getting closer and closer to completion. The big stuff is done – floors, cabinets, countertops and appliances. All that’s left is a list of gnarly little odds and ends. Well, except for a second coat of paint for the walls and trim, that one’s neither odd nor little.

Anyone know a good painter? Bon appétit!

Pasta with Pesto, Roasted Grape Tomatoes & Corn
This dish combines pasta and pesto from Columbus’ native Genoa with tomatoes and corn from the new world. If you like, add a few roasted shrimp. After all, Genoa is a seaport. Enjoy!
Serves 8

1 pint grape or cherry tomatoes
Olive oil
Balsamic vinegar
Pinch or to taste red pepper flakes
Kosher salt and freshly ground pepper to taste
1/2 onion, finely chopped
1 clove garlic, minced
16 ounces gemelli, cellentari or your favorite short twisted pasta
About 1 cup (1-2 ears) fresh corn kernels
Pesto alla Genovese
Freshly grated Parmigiano-Reggiano cheese

Preheat the oven to 375 degrees.

Coat a large skillet with equal parts olive oil and vinegar, add the tomatoes, season with pepper flakes, salt and pepper and toss to combine.

Roast in the oven at 375 degrees for about 10 minutes. Add the onion, toss to combine and continue roasting for another 10 minutes. Add the garlic, toss and roast for a final 10 minutes or until the vegetables are soft and begin to brown.

While the tomatoes roasting, bring a pot of salted water to a boil. Add the pasta and cook according to package directions.

Reserving a little pasta water, drain the pasta and return to the pot. Add the tomatoes, corn and about 1/4 cup pasta water and toss to combine. If the pasta seems dry, add a little more pasta water. Cover and simmer on low for 1 minute.

Add a dollop or two of Pesto alla Genovese to the pasta and toss to combine. Transfer the pasta to a deep platter or individual shallow bowls. Serve immediately with a sprinkle of freshly grated Parmigiano-Reggiano cheese.

Pesto alla Genovese
Makes about 1 cup

4 cups fresh basil leaves
1/4 cup pine nuts, toasted
4 cloves garlic
1 teaspoon kosher salt
1/3 cup plus more to cover extra virgin olive oil
1/4 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup freshly grated Pecorino Romano cheese

Put half of the basil, the pine nuts, garlic and salt in a food processor and pulse to chop and combine. Add the remaining basil and 1/3 cup olive oil and process until smooth. Add the cheeses and pulse to combine.

Transfer to a small bowl or jar, pour a thin layer of olive oil on top of the pesto, cover and refrigerate for at least an hour to combine the flavors.

Pour a thin layer of olive oil on top of leftover pesto, cover and store in the refrigerator.

You might like to make a big batch and store in small containers in the freezer. Making pesto is a lot more fun than weed-whacking.

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One Year Ago – Cardamom Plum Tort
Two Years Ago – Easy Microwave Popcorn
Three Years Ago – Bruschetta with Fresh Tomatoes, Goat Cheese & Pesto Oil
Four Years Ago – Lemon Pasta & Shrimp with Olives & Capers
Five Years Ago – Roasted Sausages with Caramelized Onions, Broccoli Rabe & Polenta
Six Years Ago – Lobster Mac & Cheese
Seven Years Ago – Sausage, Kale & Potato Soup
Eight Years Ago – Soupe au Pistou
Nine Years Ago – Mulled Cider

Or Click Here! for a complete list of and links to all the recipes on this blog!

How will you celebrate the long weekend? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2017

Hello September Weekend Special

September – it’s where summer meets fall. It is a month filled with contrasts. There are those spectacular days of clear skies and bright sun. Then, to keep you humble and avoid complacency with the sunshine, there is a run of not so great weather. Cloudy, rainy, dreary, foggy … you get the picture. We’re stuck in one of those right now. However, the weekend promises improvement.

Rather than take a chance on the weather and a cookout, you might want to take dinner indoors this weekend. Here are a few ideas for a tasty, end of summer feast:

Start with a glass of wine and my latest appetizer recipe. Crispy, crunchy with lots of flavor, my Savory Rosemary Biscotti may become your new, fall hors d’oeuvre. If you like, enjoy the biscotti with small dollops of Tomato Jam or Savory Fig Jam .

Next, sit down to a colorful salad. How about my Rainbow Salad with Black Olive Vinaigrette ? The name says it all.

Who wouldn’t love a bowl of pasta on a cool night? With the harvest at its peak, you’ve got to love my Fettuccine with Fresh Corn & Tomatoes .

Cap off your meal with a beautiful end of summer dessert. For a sweet finish, try my Cardamom Plum Tort .

Have a great weekend and bon appétit!

For a complete list of and links to all the recipes on this blog Click Here!!

What’s up with you this weekend? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

Want more? Click here for more seasonal menus! © Susan W. Nye, 2017

Spring Has Sprung? & Ravioli with Saffron Cream, Grilled Asparagus & Mushrooms

Well, this is all rather odd isn’t it? Suddenly, seemingly out of nowhere and just one short week before the first day of spring, snowmageddon dropped in. For everyone out there who is so over winter, I’m sorry. Well no, I’m not really sorry at all. In fact, I’m absolutely thrilled.

Between work, bitter cold, rain, gale force winds and who knows what else, I have not spent nearly enough days on the slopes this year. Then, like a miracle, a good old-fashioned snowstorm roars through the northeast. Just like that, it’s winter again.

If you were really looking forward to an early spring, you might be feeling a bit glum with all this fluffy white stuff. Take heart, there may be snow on the ground but you can revel in twelve wonderful hours of daylight. The long days of summer will be here before you know it.

While I’m skiing, here are a few things you can do to cheer up:

Plant seedlings. With two feet of new snow on the ground, it’s still a tad early to be planting in the garden. However, there is nothing to stop you from creating your own seedlings. Get some peat pots and medium and sow as many flats of seedlings as you have sunny windows. There is something quite cheering about watching little plants sprout and grow.

Listen to Vivaldi. It may be clique but I can’t help myself. Every spring, I find myself rustling through the CDs looking for Vivaldi’s Four Seasons. It you prefer, you can always listen to Frank Sinatra crooning “It Might as Well Be Spring” or Carly Simon sing “Spring Is Here”. Why not put together a whole spring playlist and dance through the day.

Go snowshoeing. In warmer climates, people will be pulling on their rubber boots and happily splashing in spring puddles. Not here. However, there are lots of beautiful trails open to the public. With the sun high in the sky, the snow will begin to melt faster than you would think. Great Brook will begin to babble and the birds will begin to sing. See, living in New Hampshire isn’t half bad.

Dress like an Easter egg. They’re not for everyone but a few pastels might brighten up your day. Trade in that grey sweater for something lemon yellow or lavender. You might be surprised by what you might find in the bottom of the sweater chest. If nothing else, that chartreuse number will stir up fun memories of your trip to Bermuda. As for that lilac turtleneck, it will remind you of your dear old aunt. Might be because she gave it to you or more likely, she always wore lilac.

Make spring rolls or some other spring-y dish. No, of course the veggies won’t be, can’t be local. It’s New Hampshire; there’s two feet of new snow on the ground. However, you can find artichokes and asparagus, peas and pineapples, mangoes, mushrooms, rhubarb and chives in the market. Add the ultimate early sign of spring – a pinch of saffron. This luxurious spice comes from our favorite spring flower, the ever-bright and cheery crocus. It will bring a taste of spring to your table.

Happy spring and bon appétit!

Ravioli with Saffron Cream, Grilled Asparagus & Mushrooms
Pasta with a creamy saffron sauce and grilled veggies is a perfect dish for our not-really-spring season. Enjoy!
Serves 6

Quick Pickled Red Onion (do ahead – recipe follows)
1-2 tablespoons butter
2 tablespoons minced shallots or red onion
Kosher salt and freshly ground pepper to taste
1 small clove garlic, minced
1/2 cup dry white wine
2 large pinches saffron
1 sprig thyme
1 bay leaf
1 cup heavy cream
12 ounces whole mushrooms, stemmed
Olive oil
Champagne or white wine vinegar
12 ounces asparagus, trimmed
1 3/4-2 pounds homemade, fresh or frozen ravioli
Grated Parmigiano-Reggiano cheese

Prepare the saffron cream sauce: melt the butter in a saucepan over medium heat, add the shallot, season with salt and pepper and cook, stirring occasionally, until translucent. Add the garlic and sauté 2 minutes more. Add the wine and simmer until reduced by half. Add the cream, saffron, thyme and bay leaf and heat until steaming. Remove from the heat and let steep for 10-15 minutes.

Grill the vegetables: preheat a grill pan or a gas or charcoal grill to medium high.

Toss the mushrooms with enough equal parts olive oil and vinegar to lightly coat, season with salt and pepper and toss again. Place the mushrooms on grill, cup-side up, and grill, turning once, until tender, 5–10 minutes. Remove from the grill, cut in quarters and keep warm.

Toss the asparagus with enough equal parts olive oil and vinegar to lightly coat, season with salt and pepper and toss again. Grill the asparagus for 1-2 minutes, turn and grill 1 minute more. Remove from the grill, roughly chop and keep warm.

Prepare the ravioli and put it all together: cook the ravioli according to recipe or package directions less 2 minutes. Reserving a little pasta water, drain the pasta.

Remove the bay leaf and thyme twig from the saffron cream. Add the ravioli to the cream with some or all of the pasta water as necessary and bring to a simmer over medium high heat. Reduce the heat to low and simmer for 1-2 minutes.

Transfer the ravioli to a large platter or individual shallow bowls, top with mushrooms and asparagus, sprinkle with Parmigiano-Reggiano, garnish with pickled onions and serve.

Quick Pickled Red Onion
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1/2 cup apple cider vinegar
1 red onion, thinly sliced
2-3 cloves garlic, smashed and peeled
6 pepper corns
1 bay leaf

Put the sugar, salt and vinegar in Mason jar, let everything sit for a minute or two to dissolve and give it a good shake. Add 1 cup of water and shake again.

Add the onion, garlic, peppercorns and bay leaf. If necessary, add a little more vinegar and water to cover the onion. Refrigerate for at least 2 hours and up to two weeks. Drain before using.

Refrigerate the extra onion –it is delicious in salads and on burgers.

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One Year Ago – Lamb Shanks with Mushrooms & Pearl Onions
Two Years Ago – New Hampshire Mud Pie
Three Years Ago – White Beans Provençal with Bacon & Baby Kale
Four Years Ago – Moroccan Spiced Grilled Lamb with Roasted Eggplant Salsa
Five Years Ago – Linguine with Shrimp, Artichokes Sun-Dried Tomatoes and Olives
Six Years Ago – Roast Chicken
Seven Years Ago – Roasted Asparagus with Walnuts
Eight Years Ago – Roasted Eggplant with Peperonata

Or Click Here! for a complete list of and links to all the recipes on this blog!

What about you? How do you cope when the calendar says spring but meteorologist says winter? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2017

Spring Skiing & Spaghetti with Cauliflower & Olives

skiing_01Less than a month ago, a furry, little fellow popped out of a hole in Pennsylvania and saw his shadow. According to legend, the shadow meant we were in for six more weeks of winter. However, get this! This little pageant has been going on for more than one hundred years. Over all those decades, an early spring has been predicted all of seventeen times. (Nine years of records are missing so it could be a few more.) Now, some curious weather geeks did a few calculations to see how accurate that furry, little fellow is. Their discovery? Well, the groundhog was correct only thirty-nine per cent of the time.

That’s less than a coin toss!

Anyone living in New Hampshire can predict winter’s end with or without a furry friend or coin to toss. Here in the Granite State, winter hangs around until it’s good and ready to quit. Last week’s glorious few days of spring skiing could be the start of warmer things to come … or not. It’s just as likely that the magnificent spring-like weather was nothing more than a blip in northern New England’s decidedly fickle weather patterns.

New Hampshire skiers live for those wonderfully warm, end-of-the season days. We want nothing more than to ski in a t-shirt, even shorts. However, we all know that there are two sides to an early spring. We love the sun and curse the rain. Although we would happily greet one last blizzard, just the threat of a shower sends skiers into a tizzy.

To make matters worse, I was admittedly spoiled during all those years I lived in Switzerland. Spoiled rotten! Even in a mediocre snow year, the season lasted through the first or second weekend of April. In a spectacular year, skiing went on and on until mid-May. Of course, the elevations are a heck of a lot higher in the Alps; way up above the tree line higher.

This extended ski season did lead to a few misadventures. Most were due to the stubborn determination of my friends and I to ski from top to bottom. Just because the ski season lasted until Easter and beyond, did not mean there was snow cover on the bottom third or half of the mountain. By early April, skiers were advised to take the lift down from the mid-station. After a glorious day in the sun and snow, riding a chairlift to the bottom was nothing short of anticlimactic. A gondola was even worse. (The cliché packed in like sardines would be an apt description.)

I’m not one to let a TRAIL CLOSED sign stand in my way. Neither were my ski pals. After a quick peek left and right, we ducked under the rope and headed down. We had the trail to ourselves and it was fabulous. Well, fabulous until we hit a south facing, mud covered slope. Jumping from one small patch of snow to another, we clamored through trees and over a few rocks. Finally and inevitably, we ran out of snow. Off came the skis; we were in for a long slog to the car in our ski boots.

As the weather warms, on the slopes or not, enjoy some time outside! Bon appétit!

Spaghetti with Cauliflower and Olives
This recipe has its roots in sunny Spain and Sicily. It is a great dish when you are pining for a little sun and warm weather. Enjoy!cauliflower_05
Serves 4-6

1 head (about 2 pounds) cauliflower, cut into small florets
Olive oil
Balsamic vinegar
Sea salt and freshly ground pepper to taste
1/2-1 onion, cut in thin wedges
1/4 teaspoon or to taste red pepper flakes
2-3 cloves garlic, minced
1 tablespoon anchovy paste
Zest and juice of 1 lemon
8-12 ounces spaghetti
About 1/2 cup pitted and roughly chopped green olives
3 tablespoons capers
Extra virgin olive oil (optional)
3-4 tablespoons pine nuts, toasted
Grated pecorino Romano cheese

Toss the cauliflower with just enough equal parts olive oil and vinegar to lightly coat, sprinkle with salt and pepper to taste and spread in a single layer in a roasting pan. Tossing once or twice, roast at 375 degrees until browned and tender, about 40 minutes.

(If you roast the cauliflower in advance, a delicious dinner will be ready in minutes.)

While the cauliflower roasts, heat a little olive oil in a skillet, add the onion and pepper flakes, season with salt and pepper and sauté until the onion is soft. Add the garlic and anchovy paste and sauté 2-3 minutes more. Stir in the lemon juice. Add the cauliflower, olives and capers, sprinkle with lemon zest and toss to combine. Cover and keep warm.

spaghetti_cauliflower_olives_03Meanwhile, cook the pasta in salted boiling water according to package directions. Drain the pasta, reserving a little pasta water.

Toss the pasta with the vegetables. If the pasta seems dry, add a little pasta water and cook on low for 1 minute. Transfer to a serving platter or individual plates, drizzle with a little extra virgin olive oil, sprinkle with pine nuts and serve with grated pecorino Romano.

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One Year Ago – Flourless Chocolate Cake
Two Years Ago – Lemon Roasted Chicken Thighs
Three Years Ago – Panna Cotta with Strawberries
Four Years Ago – Decadent Mac & Cheese
Five Years Ago – Seared Scallops with Roasted Pepper Sauce
Six Years Ago – Creole Shrimp & Cheesy Grits
Seven Years Ago – White Bean Dip
Eight Years Ago – Warm Chocolate Pudding

Or Click Here! for a complete list of and links to all the recipes on this blog!

What about you? Now that the seasons are changing, how will you spend time outside? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2017