CRèME FRAîCHE PASTA WITH PEAS AND SCALLIONS RECIPE - NYT ...
Here’s an easy weeknight pasta featuring crème fraîche, the richer, slightly less tangy cousin of sour cream. It’s combined with Parmesan, lemon zest and starchy pasta cooking water for a sauce that is creamy, velvety and bright. Whole bunches of scallions caramelize until their edges char, lending sweetness and a hint of smoke, while raw scallions add color as a garnish. To preserve the brightness of the peas, throw them in the pasta cooking water at the very end and drain along with the shells. Plan appropriately, and the sauce and scallions can be prepared in the time it takes the pasta to cook.
Provided by Hana Asbrink
Total Time 30 minutes
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over high heat.
- Trim the scallions. Thinly slice 1 or 2 scallions on the diagonal and set aside for garnish. Cut the remaining scallions into 1/2-inch-long pieces.
- In a large cast-iron skillet, heat 2 tablespoons oil over medium-high. Add the 1/2-inch scallion pieces, season generously with salt and pepper, and cook, stirring occasionally, until scallions start to caramelize, soften and brown in spots, about 6 to 8 minutes. Set aside.
- Once the water comes to a boil, add the pasta and reduce the heat to medium-high. Cook until al dente according to package instructions. Reserve 1 cup of the pasta water.
- While the pasta cooks, prepare the sauce: In a large bowl, add the remaining 1 tablespoon oil, the Parmesan, crème fraîche and lemon zest; mix to combine. Stir in 1/2 cup of the hot reserved pasta water until the sauce is smooth. Season with salt and pepper and stir in the charred scallions.
- When the pasta is done, add the peas to the water and turn off the heat. Immediately drain the pasta and peas together, and add them to the sauce in the large bowl. Toss thoroughly to combine, adding more reserved pasta water as desired to loosen the sauce to a silky texture. Season to taste.
- Serve immediately. Divide among bowls and top with more pepper and reserved sliced scallions. Serve with the lemon wedges, for squeezing on top.
STEAMED WHOLE FISH RECIPE WITH GINGER, SCALLIONS, AND SOY ...
A simple way to prepare whole fish. In the Vietnamese culture, a properly steamed fish is a benchmark. In this classic Chinese preparation, the fish is topped with scallions, cilantro, and ginger, then doused with hot oil.
Provided by Charles Phan
Yield Serves 2 to 4 as part of a multicourse meal
Number Of Ingredients 9
Steps:
- 1. Rinse the fish in cold water and pat dry with paper towels. Season the fish inside and out with salt and pepper. Place the fish on a heatproof plate that is both large enough to accommodate it (a glass pie plate works well) and will also fit inside your steamer, bending the fish slightly if it is too long. Stuff half of the ginger inside the cavity of the fish and spread the remaining ginger on top of the fish.
- 2. Pour water into a wok or stockpot and set a steamer in the wok or on the rim of the stockpot. Make sure the water does not touch the bottom of the steamer. Bring the water to a boil over high heat.
- 3. Place the plate holding the fish in the steamer, cover, and steam for about 8 minutes, until the fish flakes easily when tested with the tip of a knife.
- 4. While the fish is steaming, in a small bowl, stir together the soy sauce, wine, and 1 tablespoon of water. Set aside.
- 5. When the fish is ready, carefully remove the plate from the steamer and pour off any accumulated liquid. Lay the scallion and cilantro along the top of the fish. In a small sauté pan, heat the oil over high heat until it is hot but not smoking. Remove the oil from the heat and pour it directly over the scallion and cilantro to "cook" them. Drizzle the soy mixture over the fish and serve immediately.
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From allrecipes.com
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From webmd.com
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From allrecipes.com
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From topteenrecipes.com
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From cooking.nytimes.com
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From realthairecipes.com
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From foodnetwork.com
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From foodnetwork.com
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From simpleindianrecipes.com
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From healthyschoolrecipes.com
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From spoonablerecipes.com
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From mycolombianrecipes.com
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From topsecretrecipes.com
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From thepioneerwoman.com
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from Simply Recipes Simply Recipes by Elise Bauer and Cecilia Hae-Jin Lee Categories: Children & baby food; Main course; Suppers; Korean Ingredients: medium-firm tofu; ground pork; ground beef; buchu; fresh ginger; eggs; soy sauce; toasted sesame oil; white pepper; mandu wrappers; rice vinegar; scallions…
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From eatyourbooks.com
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From chefsavvy.com
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25 BEST PORK RECIPES - EASY PORK RECIPES TO MAKE FOR DINNER
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From thepioneerwoman.com
From thepioneerwoman.com
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from Simply Recipes Simply Recipes by Elise Bauer and Cecilia Hae-Jin Lee Categories: Children & baby food; Main course; Suppers; Korean Ingredients: medium-firm tofu; ground pork; ground beef; buchu; fresh ginger; eggs; soy sauce; toasted sesame oil; white pepper; mandu wrappers; rice vinegar; scallions…
From eatyourbooks.com
From eatyourbooks.com
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View full recipe index at chefsavvy.com. Easy to follow quick weeknight meals. Recipes include appetizers, desserts, entrees, sides dishes and much more.
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From chefsavvy.com
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