GARLIC-ANCHOVY PASTA WITH BROCCOLINI RECIPE | EATINGWELL
Here, we sprinkle the final pasta dish with crumbled goat cheese for nice tangy bites throughout. But if you prefer a creamy sauce, stir the cheese into the pasta in Step 3 along with the reserved cooking water.
Provided by Adam Dolge
Categories Healthy Pasta and Noodle Recipes
Total Time 25 minutes
Number Of Ingredients 12
Steps:
- Put a large pot of water on to boil.
- Meanwhile, heat oil in a large skillet over medium heat. Add anchovies, garlic and crushed red pepper; cook, pressing the anchovies with the back of a wooden spoon to break them up, until fragrant, about 2 minutes. Add spinach in 2 batches and cook, stirring occasionally, until just wilted, about 1 minute. Remove from heat and cover to keep warm.
- Add pasta and broccolini (or broccoli rabe) to the boiling water and cook until just tender, 3 to 5 minutes. Reserve 1 cup of the cooking water. Drain and transfer the pasta and vegetables to the skillet; toss to combine, adding enough of the reserved water to achieve desired consistency. Toss with parsley and salt and serve topped with almonds and goat cheese. Garnish with lemon zest, if desired.
Nutrition Facts : Calories 457 calories, CarbohydrateContent 51 g, CholesterolContent 18 mg, FatContent 21 g, FiberContent 8 g, ProteinContent 21 g, SaturatedFatContent 6 g, SodiumContent 548 mg, SugarContent 4 g
CLASSIC FRENCH TOAST RECIPE - NYT COOKING
Here's a recipe for the kind of French toast people line up for outside restaurants on Sunday morning. It's simple: no new ingredients, tools or technology needed. You don’t even need stale bread. What you do need is thick-cut white bread, dunked into an egg-milk mixture with extra richness from egg yolks and heavy cream. That gives the French toast a buttery taste and firm but fluffy texture. (Oversoaking is the enemy here; the mixture should fill the bread, not cause it to break.) For an appetizing, lacy brown crust, sprinkle on sugar toward the end of cooking: It will caramelize and turn glossy. Just make sure to keep the heat low after you add the sugar. Otherwise, it could burn quickly over high heat.
Provided by Julia Moskin
Total Time 30 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 200 degrees, and place a wire rack on a sheet pan inside.
- In a shallow bowl, whisk the eggs, additional yolks, milk, vanilla (if using) and salt until foamy and smooth. Set aside. Place a small lump of butter (enough to coat the bottom of the skillet when melted) in a large, heavy nonstick skillet over low heat. It will melt very slowly.
- When butter is just melted and bubbling, raise heat and bring to a sizzle. Place 2 slices of bread in the bowl with the egg mixture. Turn them a few times in the mixture until evenly saturated, about 5 seconds on each side. Do not soak.
- Lift a slice out of the egg mixture, gently shake off any excess, and place in the pan. Repeat until the skillet is full, and let the slices cook at a sizzle for about 2 minutes, until just turning golden brown on the bottom.
- Add another small lump of butter to the pan and flip the slices over, swirling the pan so that the fresh butter coats the bottom. (This will allow the second side to brown.)
- Continue cooking over low heat until the second side is golden brown. Dust with cinnamon sugar, flip again, and dust the other side. Test for doneness by pressing the center: The dent should slowly spring back. If it remains, the interior is not yet cooked. Continue cooking at low heat, flipping occasionally, until done. Serve immediately, or transfer to the oven to keep warm while cooking remaining bread. Serve as soon as possible. Top with maple syrup, berries, jam, sliced bananas, orange supremes — whatever you'd like.
Nutrition Facts : @context http//schema.org, Calories 390, UnsaturatedFatContent 7 grams, CarbohydrateContent 47 grams, FatContent 15 grams, FiberContent 2 grams, ProteinContent 15 grams, SaturatedFatContent 6 grams, SodiumContent 463 milligrams, SugarContent 10 grams, TransFatContent 0 grams
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GARLIC-ANCHOVY PASTA WITH BROCCOLINI RECIPE | EATINGWELL
Here, we sprinkle the final pasta dish with crumbled goat cheese for nice tangy bites throughout. But if you prefer a creamy sauce, stir the cheese into the pasta in Step 3 along with the reserved cooking water.
From eatingwell.com
Reviews 5
Total Time 25 minutes
Category Healthy Pasta and Noodle Recipes
Calories 457 calories per serving
From eatingwell.com
Reviews 5
Total Time 25 minutes
Category Healthy Pasta and Noodle Recipes
Calories 457 calories per serving
- Add pasta and broccolini (or broccoli rabe) to the boiling water and cook until just tender, 3 to 5 minutes. Reserve 1 cup of the cooking water. Drain and transfer the pasta and vegetables to the skillet; toss to combine, adding enough of the reserved water to achieve desired consistency. Toss with parsley and salt and serve topped with almonds and goat cheese. Garnish with lemon zest, if desired.
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CLASSIC FRENCH TOAST RECIPE - NYT COOKING
Here's a recipe for the kind of French toast people line up for outside restaurants on Sunday morning. It's simple: no new ingredients, tools or technology needed. You don’t even need stale bread. What you do need is thick-cut white bread, dunked into an egg-milk mixture with extra richness from egg yolks and heavy cream. That gives the French toast a buttery taste and firm but fluffy texture. (Oversoaking is the enemy here; the mixture should fill the bread, not cause it to break.) For an appetizing, lacy brown crust, sprinkle on sugar toward the end of cooking: It will caramelize and turn glossy. Just make sure to keep the heat low after you add the sugar. Otherwise, it could burn quickly over high heat.
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Reviews 5
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Reviews 5
Total Time 30 minutes
Calories 390 per serving
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See details
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Though this tart may seem complicated, it’s actually rather simple to put together. Once you make the savory onion mixture, all that’s left to do is spread it on a sheet of rolled-out puff pastry, top it with anchovy fillets and capers, and bake it to a golden brown. Use any kind of flaky pastry or pie dough you wish, or even spread the mixture on yeasted pizza dough. Accompany with a salad of small lettuce greens if desired. The tart is delicious served warm or at room temperature.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 15 minutes
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Reviews 4
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- Bake for 45 minutes, until the pastry is nicely browned. Cool tart for 5 minutes, then sprinkle the chives on top and cut into wedges to serve.
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