Light Carrot Dill Cream Sauce for Pasta ~ ElephantEats.com

First of all, let me say that Nate is officially back! Unfortunately there’s still no job, but he’s back nonetheless. While I’m happy to have him back, it was nice to have a fairly empty fridge rather than one stocked to the brim with Trader Joes. Have I mentioned the boy can eat?!

So I took it upon myself to clean out the refrigerator a bit before his arrival. During my cleaning I came across a bag of baby carrots that Nate had bought and never opened. Nate had given me a list of food to get for him before he got home and baby carrots was on it. He claimed the ones in the fridge, though unopened, were no longer edible.

Light Carrot Dill Cream Sauce for Pasta ~ ElephantEats.com

I wasn’t about to waste those carrots! Have you noticed that I’m big on not wasting? :) So when I was deciding on some sort of sauce to make for my homemade farfalle, I knew I wanted to include carrots. Plus, carrots scream Spring to me, and now that daylight savings has come and gone, I know the new season is right around the corner.

Farfalle is good with a cream sauce, so I decided I’d use the carrots pureed in a cream sauce, and then the addition of dill was a no-brainer for a fresh, light taste perfect for Spring!

This sauce is actually very low in calories for a cream sauce. I used carrots to bulk it up and thicken it, and it contains only low-fat milk, not cream. You’d never know from the taste though, the onions, garlic and lemon give it so much flavor!

Light Carrot Dill Cream Sauce for Pasta ~ ElephantEats.com

This recipe made about 3.5 cups of sauce. I found that 3/4 cup of sauce was plenty for the 6 oz of pasta that my farfalle recipe made.

6 oz is three proper servings….but in our household, 6 oz of pasta serves one Nate. So rather than making more pasta, I ate some of the sauce over spaghetti squash and it was delicious for what it was (I.e not pasta).

How beautiful is the color of this sauce? I just think it’s so perfect for Spring :)

Since this recipe made so much, I’m thinking I might use the rest of it in a lasagna. Maybe I’ll layer some zucchini and mozzarella in there? Yum!

Light Carrot Dill Cream Sauce for Pasta ~ ElephantEats.com

Light Carrot Dill Cream Sauce 

Print this recipe!

Yields 3.5 cups 

2 cups baby carrots (about 11 oz)
1 Tbsp butter
1 medium onion, diced
3 cloves garlic, minced
3 Tbsp flour
1 3/4 cup 1% milk, divided
3 oz. light cream cheese
1/2 cup fresh dill, chopped
juice of 3/4 lemon
salt (start with 1/2 tsp) and pepper

Bring a pot of water to boil. Add carrots and cook 15 minutes or until soft when pierced. Remove carrots to bowl of food processor but leave water on a low boil so you can cook the pasta later.

Melt butter in the bottom of a medium saucepan. Saute onions until soft. Add garlic and cook another minute.

Whisk in 1/2 cup milk and the flour until smooth. Whisk in 1 cup more milk and bring to a boil, whisking often. When it comes to a boil, reduce to simmer and cook until it thickens enough to coat the back of a spoon.

Add cream cheese to milk mixture and whisk til melted. Remove from heat and stir in dill. Set aside.

Add pasta to boiling water.

While pasta is cooking, puree carrots and 1/4 cup milk in a food processor until smooth. Add to milk mixture along with lemon juice, salt and pepper.

When pasta is done, drain and add sauce. (I found that 3/4 cup sauce covers 6 oz of pasta perfectly. So that means a pound of pasta should use about 2 cups sauce). However I recommend making a full recipe…the sauce is just so good!

Homemade Farfalle Pasta ~ ElephantEats.com

Sadly, two weeks ago one of Nate’s closest family friends, Henny Ray Abrams, passed away unexpectedly at the young age of 58. In the years of knowing Nate, I had gotten to know Henny pretty well.

He had, as an adult, learned to cook and had taken to inviting us over to dinner parties in his brooklyn apartment fairly regularly. He always served us a delicious 3 course meal including freshly baked french bread. He and I often talked about cooking, comparing knowledge and recipes. So it was only appropriate that when we got married, Henny’s gift to us was the pasta maker attachment for my kitchenaid mixer. I decided to pull it out this weekend, in honor of Henny, who I know would have been excited to hear that it got put to use.

Because Nate knew Henny much better than me, I thought that I would invite him to take over before I share the pasta recipe, telling us a little more about the man that he came to know so well:

I first want to thank Amy for allowing me to write this post since there is never a good way to deal with a subject like this. Last week a very close, way too young, family friend passed away suddenly.  His name was Henny and he was basically like an uncle to me.

Nate and Ethan with Camerasm

Nate peering into Henny’s Camera….backwards

Henny was a well-known and respected photographer, working in news, sports, entertainment, but mainly he worked in motorcycle racing as a photographer and reporter.  When I got a go-cart for one christmas he supplied our helmets with some of his old motorcycle helmets. To say they looked ridiculous on us would be an understatement, but they did the job.

Christmas is the time of year that I most often associate with Henny, which is odd considering he was Jewish. But, until I was out of college every year we would all gather a couple of weeks before Christmas and do our annual Christmas picture. When we were younger these seemed like interminable exercises, with what seemed like hundreds of pictures being taken. As I aged, I noticed how much quicker the process seemed to take. Yet, this was a family tradition that Henny always took part in and really seemed to enjoy. He never married or had children of his own, so we were probably as close as it was going to get (along with all his other friends kids).

The other christmas tradition we had with Henny was him coming over on Christmas day for dinner. I have a feeling this is going to be the hardest part of all of this to face this coming Christmas. It was the one time of year we would have steak (I know, I never eat it otherwise) and he would always cook it. We started this tradition about 15 years ago, but it seems like it’s the way it’s always been.

Nate Ethan and Tess Couch sm

Henny’s annual family photo of Nate and his younger siblings

I’m more in shock than anything else right now, considering Henny was only 58 years old. There are a lot of things that don’t seem real, like we still have a batch of his amazing chocolate chip cookies in our freezer that he made at Christmas. When we’d go to his dinner parties, he used to always send us home with extra of whatever dessert he had served and so we still have a piece of his tupperware in our apartment that we had intended to return on our next dinner with him at his apartment. I’ll never get to have those things again and I’m not sure I know how to handle that.

I’ll end this post by telling a story that I think encapsulates what kind of guy he was. Henny came down for our wedding in October and was driving back up to NYC right after it ended (which was around 8pm).One of Amy’s bridesmaids, and my friend Kim, needed a ride back up to the city. I didn’t even have to ask, he just offered to take a complete stranger friend of mine back up to Brooklyn. I asked Kim afterwards how the ride back was and she said they talked the whole way back, despite having just met 2 hours prior. He would do anything for us and his other friends. At least I still have the photographs he took of us, but I will miss him.

Nate with Ethan and Tess on couch with soccer ball copysm

I’m so glad Henny gave us this pasta maker for a present. He knew how much I liked to cook and now every time I use it, I’m going to think of him.

Homemade Farfalle Pasta ~ ElephantEats.com

I have to say that making pasta was SO easy. Like, almost so easy that I might make it fresh every time I want it instead of getting pasta from a box. The only issue is the pasta maker attachments that I have can only make large flat sheets (lasagna), fettuccine  and spaghetti. If you want farfalle you make the large flat sheet and then cut and shape it, but it takes more effort. To make any noodles with a hole in them requires another attachment. Unfortunately for me, Nate doesn’t like long noodles, but the next time I make this I’m doing fettuccine because it’s just quicker.

Homemade Farfalle Pasta ~ ElephantEats.com

So many bowties. So many adorable little bowties. Right? If anything, I will make these again for the cuteness. Oh and speaking of cuteness, how cute are Nate and his siblings in those photos :)

Next up I’ll share a recipe I made using this farfalle!

Homemade Farfalle Pasta ~ ElephantEats.com

Homemade Farfalle (Bowtie) Pasta

Recipe from Lesserevillife, technique from various sources 

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makes 6 oz. pasta– 3 proper (albeit small) servings

Ingredients:
1 cup all-purpose flour
½ tsp salt
1 egg
2 tbsp water
1 tbsp extra virgin olive oil

Preparation:

Combine the flour and salt in a medium-sized bowl. Beat the egg in a separate bowl, then add to the medium-sized bowl. Start mixing, then add 1 tablespoon of water. The mixture should be starting to appear doughy. Add 1 tablespoon of extra virgin olive oil. The dough should be ready to take out of the bowl and onto a flat surface to roll. If it’s still feeling tough, add an additional 1 tablespoon of water.

Knead the dough with your hands a few times for a uniform texture. Cut dough in half and set one piece to the side. Follow directions below depending on whether or not you have a pasta maker.

With Pasta Maker Attachment:

Pat one of the pieces of dough into a rectangle about 3/8″ thick. Run dough lengthwise through pasta maker on setting 1. Fold dough in half lengthwise and feed back through pasta maker. Continue this folding and feeding back through until dough is smooth and is the width of the pasta maker.

Turn dial to setting 2 and run pasta through. Move to 3 and run through again, then 4 then 5. After running pasta through on setting 5, lay it out on a lightly floured surface. Repeat with other piece of dough.**

Without Pasta Maker:

Shape dough into a ball, then flatten slightly. Use a rolling pin to roll it into a large oval, about ⅛” thick.

**continue here for both:
Using a knife, cut the dough into strips about 1” wide. Take a strip, and use a pie cutter or knife to cut the strip into about 1 ½” rectangles. The ridges of the pie cutter will give the pasta ends the traditional farfalle zig-zag, but a plain old knife works fine

With the rectangle’s long side facing you, put your pointer finger of one hand in the center of the rectangle. Using your other hand, pinch the middle sides of the long edges of dough together, towards the center and your finger. Release your finger from center of dough as you pinch together so the pasta meets the other side. Pinch hard enough for it to stay shaped. *If you’re visual and need a tutorial for the bowtie-forming, visit http://www.pasta-recipes-made-easy.com/farfalle-pasta.html.

Dry dough for an hour. If making immediately, cook pasta in boiling water for 2-3 minutes.

Otherwse, refrigerate or freeze in an air-tight container until ready to cook. Cook for 7ish minutes when ready.

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Red Wine Chocolate Cake ~ ElephantEats.com

More WINE!!!

Haha, hopefully you’re not sick of red wine recipes yet, because I have one more for you.

As you know I had a bottle of red wine I opened for a recipe that seems to have lasted forever, since i’m not a drinker. I knew at some point I’d make a red wine chocolate cake, but the recipes online weren’t anything special.

Red Wine Chocolate Cake ~ ElephantEats.com

 

Then, I was scrolling through Shutterbean’s recipes and came across this amazing-looking chocolate bundt cake. It happened to call for a liquid, water, which I figured I could easily substitute for some wine! I also replaced some of the heavy cream in the glaze with wine…and greek yogurt for the sour cream because that’s all I had. Sometimes you just have to work with what you have!

So the moral of this story is, always use wine when a recipe calls for water ;) Jk. Although its really not a bad rule to follow.

Red Wine Chocolate Cake ~ ElephantEats.com

I was anxious to take a pic and eat this, so I didn’t give the glaze a chance to thicken to a good consistency. If you want to have it oozing down the sides of the cake, you should put it in the fridge for at least 30 minutes. I didn’t have time for that so I cut a slice and just poured the thinner version of the sauce over it…equally tasty but not as pretty.

Red Wine Chocolate Cake ~ ElephantEats.com

Note that this cake definitely has a distinct wine taste, but I think that’s what makes it so unique and tasty. The cake itself is moist but still a little crumbly and the glaze…well I ate that by the spoonful ;) The alcohol content in the cake bakes off, and the glaze only has 1/4 cup so I’m pretty sure it’s fine to serve this to kids.

Whether you have some red wine sitting around, or you just want an excuse to open the bottle so you can drink the rest yourself, this recipe is for you!

IMG_7339

Red Wine Chocolate Cake

adapted from Bi Rite Market’s Eat Good Food Cookbook via Shutterbean

Print this recipe!

Makes 1 bundt cake- serves 10

For the cake
1 cup (2 sticks) unsalted butter, plus more for the pan
1/3 cup cocoa powder
1 teaspoon salt
1 cup red wine
2 cups all-purpose flour, plus more for the pan
1 3/4 cups sugar
1 1/2 teaspoons baking soda
2 large eggs
1/2 cup greek yogurt (or sour cream)
1 teaspoon pure vanilla extract

For the glaze:
4 ounces semi-sweet chocolate, finely chopped
1 1/2 tablespoons corn syrup
1/4 cup red wine
1/4 cup heavy cream
1 1/2 tablespoons sugar

Make the cake:

Position a rack in the center of the oven and heat to 350 degrees. Butter and flour a 10- or 12-cup Bundt pan and set aside.

In a small saucepan, combine the butter, cocoa powder, salt, and wine and put over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.

Put the flour, sugar, and baking soda in a large bowl and whisk to blend. Add half of the melted-butter mixture and whisk until completely blended (it will be very thick). Add the remaining butter mixture and whisk. Add the eggs one at a time, whisking each to blend completely before adding the next. Whisk in the yogurt and vanilla until smooth.

Pour the mixture into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes.

Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before making the glaze.

Make the glaze:

Put the chopped chocolate and corn syrup in a medium bowl and set aside.

Combine the heavy cream, wine and sugar in a small saucepan and put over medium heat. Stir constantly until hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until melted and smooth. Refrigerate for 30 min or until the glaze is thick enough to ooze down sides of the cake.

Side-note: Do you guys like my new header?? It took me so long to draw and decide on how it should look (with some good input from Nate and my mom!), but I think I like it. I’m also teaching myself HTML and CSS and am working on a whole new blog design, to be unveiled semi-soon!

Baked Red Wine Rosemary Risotto ~  ElephantEats.com

Do you happen to have some red wine lying around? If Nate was home I wouldn’t, since the man loves some red wine…but he’s not, and I happened to have some red wine leftover from the bolognese I made last week. Since I’m not a drinker or a waster, I had to find another use for it! After doing a little search for recipes using red wine, I settled upon risotto.

But as you know, I’m currently all alone with no one to impress with this dinner, so I certainly wasn’t about to spend an hour standing over a pot stirring. I decided to take the lazy way out and shoved my risotto in the oven (and crossed my fingers it would work).

Baked Red Wine Rosemary Risotto ~  ElephantEats.com

Lo and behold, after about an hour it was done! You don’t save any time making it in the oven versus the stove, but it’s not active time. While it was baking I started this blog post, checked email, chatted with Nate online and cuddled with my kitty cat, so it was definitely an hour well-spent.

I pulled it out of the oven not sure what to expect, but it really looks and tastes like regular risotto. It was absolutely delicious! Although I’m partial to anything with rosemary and mushrooms, so I knew I’d love it even if it came out as one gloppy mess…which thankfully it didn’t :)

Baked Red Wine Rosemary Risotto ~  ElephantEats.com

Since I’m eating this alone and it will take me at least the entire week to finish, I’ll probably be so sick of it that I won’t want to look at risotto again for a year.

I still have half a bottle of wine left. Be prepared for some sort of chocolate cake incorporating it. Unless you guys have some better ideas?

Baked Red Wine Rosemary Risotto ~  ElephantEats.com

Baked Red Wine Rosemary Risotto with Mushrooms

Print this recipe!

Makes 4 LARGE or 6 smaller servings

1/4 oz. dried mushrooms
3/4 cup boiling water
2 Tbsp butter, divided
1 lg onion, diced
1 lg carrot, diced
2 cloves garlic, minced
2 cups arborio rice
1 1/4 cup red wine
8 oz. mushrooms, sliced
1 Tbsp fresh rosemary, chopped
1/2 cup shredded parmesan cheese (plus more for garnish)
32 oz. chicken stock
1-1.5 tsp salt (depending on how salty you like things)
ground pepper

Put dried mushrooms in a cup and cover with 3/4 cup boiling water. Set aside to reconstitute for 20 min.

Preheat oven to 350 and coat a 9×13 pan with cooking spray.

While dried mushrooms are softening, melt 1 Tbsp butter in a large sauce pot or saute pan over med high heat. Add onions and carrots and cook til onion is soft.

Add garlic and cook 2 minutes. Add rice and toss to coat.

Add red wine, stirring completely. Dump winey rice mixture into prepared pan.

Melt second Tbsp of butter in the saute pan. Add sliced mushrooms and stir. Remove dried mushrooms from water, reserving water. Chop mushrooms and add to other mushrooms along with rosemary. Saute til soft.

Add mushroom mixture, mushroom water, parmesan cheese, chicken broth, and salt/pepper to baking pan and stir.

Place in oven and cook uncovered for one hour, stirring halfway. Rice is done when the liquid is completely absorbed and mixture is cooked. If still undercooked/crunchy, add more water 1/3 cup at a time, cooking until absorbed. Remove from oven and cool for 10 min.

Salt more if needed. Serve with a sprinkling of parmesan.

Inspired by Joy the Baker

Pasta with Sausage and Broccoli Rape

I just got back from visiting Nate in California again yesterday. It was another great, but too short, trip. I have to say that the weather out in LA is not as bad as I thought it would be. In fact, I can’t believe it gets as cold as it does! I guess I could live out there if I had to…let’s hope Nate finds something in the job department soon.

I got to see my uncle’s new puppy…she’s so tiny!!!

photo (8)

And I got to see one of my best friends, and bridesmaid, Barrie. Nate and I met her at the LACMA where there’s this really cool lamppost sculpture.

photo (9)

Anyway, since Nate’s been gone, I haven’t done that much cooking. I would cook a small amount but I just don’t like spending all that time and effort on a meal that will only last a day or two. So instead I only know how to make large quantities, but with only me eating it I can’t be doing that very often.

Pasta with Sausage and Broccoli Rape

So I’ve been forced to go back to some recipes I made but never posted. The photos aren’t great because I rushed to take them so we could dig in. I actually made this meal during the 4th of July weekend! But actually, I think this makes a great meal in any season :)

I don’t know why I never posted it, since it’s totally delicious. I guess it’s kind of similar to a couple other pastas i have on my blog already, but honestly this type of garlicky sauce with sausage is my favorite kind. I got this from my mom’s recipe box, but I think it’s from Gourmet or Bon Appetit or something.

Pasta with Sausage and Broccoli Rape

I promise I’ll cook up something new for you soon. I actually had high hopes for an oreo bundt cake I baked up while out in CA, but it didn’t come out as pretty as I thought it would. It was tasty, but nothing special in the chocolate cake department.

You guys looking for me to make any particular types of recipes?

Pasta with Sausage and Broccoli Rape

Penne with Broccoli Rabe

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Serves 5-7

Ingredients:

1 lb penne
3/4 pound raw italian turkey sausage
2 bunches broccoli rabe (rappini)
2 Tbsp olive oil
2 cloves garlic, minced
2 Tbsp capers
1/4 cup white wine
1/2 grated parmesan plus more to garnish
salt and pepper to taste

Cook penne in salted water.

While penne cooks, cut stems off broccoli rape. Cut remaining stalks and leaves into 1″ pieces.

Heat 1 Tbsp oil in large skillet. Remove sausage from casings and cook, breaking up with wooden spoon until no longer pink.

Remove sausage from pan. Add another tablespoon oil and garlic. Saute garlic until golden.

Add broccoli rape, capers and white wine. Saute until leaves wilted and stalks are tender, 5 min. Season with salt and pepper.

When penne is al dente, drain and put in bowl. Add broccoli rape and cheese. Toss and serve with more cheese.