|What's in your frig? Make pasta for a cool fall evening. Pancetta helps.|
But, in Ohio, summer seemed to disappear without a trace one wet day in October. It happened in such a way that a week or two later, you wondered what had happened. There were weeks of cool, sunny times and God's great leaves flying. Lovely Saturdays at the farm watching cider being pressed. Nights on hayrides with bonfires later for hot dogs. A morning you dug out the sweaters. Any time, though, an 80 degree day could still pop up. Really. And then, one day on the way to work, you knew that day wasn't appearing. At all. Anymore. It had been raining for a week or two, getting colder all the time. It just rained itself right into winter. And gray it was.
We're on the edge of that here. Mostly the days are still perfect. A light sweater or short jacket needed sometimes. Flowers still in bloom---somewhat. The yard is drooping mightily, though, and the window boxes have definitely seen better days. I broke down and bought mums and pansies, but haven't gotten them all out yet. And, truthfully, taking care of the yard (and watering) is beginning to seem like yesterday's diapers. But today it's rainy and there's no sun. At all. Gabby still has her head hanging out by the window in case that German Shepherd or Black Lab has the nerve to walk by on the sidewalk. But soon she gives up and puts her head down on the rug near my chair. The other doggies are staying home more these days.
|The oven can stay on for bread now.|
|What will I do with these?|
|Why does it have to rain, Mom?|
Oh, we're not at the point of storing the patio furniture. Or of skipping Saturday breakfast on the porch. But it's coming. And I've just woken up to it. I still get up and put on capris and flip flops. Sometimes I change. Not always.
Last night, it was cold enough for a filling and warm dinner of whatever's in frig for pasta. I occasionally blog these instant meals (and lately I'm doing it often) because that's how so many of us have to eat. If we can even get THAT much cooked. I have friends who are happy to have time to pull out cheese, apples, and crackers because that's all there's time or energy for. But listen, 15-20 minutes will give you this admirable and filling meal. You'll be busy the whole time, but you can put on Vivaldi while you do it and you'll definitely have time to set the table in a welcoming way.
|Well maybe not quite like this, but why not set an attractive table?|
As this is more a method than a recipe, I write it in steps. Read it through to understand the process and then make it yourself. Boil the pasta, fry the pancetta (or bacon or ham), add vegetables, garlic and herbs, put it together and serve with cheese. So there. Maybe you need read no further. But go on.
Pasta with Eggplant and Pancetta serves 2 generously with a bit leftover for someone's lunch
1. Put a covered 10 quart stockpot 3/4 full of salted and peppered water on to boil. Sprinkle with a pinch of crushed red pepper and dried oregano. Add 1/2 # whole wheat pasta when the water is boiling and cook about 10-11 minutes until al dente. Drain and reserve.
2. Meantime, in a large, deep skillet, brown about 1/4 cup of chopped pancetta or bacon. When it's crisp, remove it to a plate lined with paper towels. Leave fat from pancetta in the pan.
3. Into that same pan, add 1 large chopped onion, 1 large chopped carrot, 1 chopped medium yellow squash or zucchini, 1/2 cup chopped, peeled eggplant, 1/2 sliced or whole fresh spinach leaves, and 1/2 cup chopped red or yellow pepper. Sprinkle with 1/4 teaspoon kosher salt (or more to taste) and 1/4 teaspoon freshly ground black pepper. Vegetables can be changed to suit what's in your crisper. I do think you need onions, garlic, something for bulk like squash or eggplant, and fresh herbs of some sort.
4. Cook vegetables until they're softened and add 3 cloves garlic, minced. Stir and cook for 1-2 minutes. Add 2 chopped ripe tomatoes (or a cup of cherry tomatoes) and 1/4 cup chopped parsley and/or basil. Sprinkle with 1 teaspoon dried oregano and 1/4 tsp crushed red pepper. Return pancetta to the pan and stir well.
5. Add drained pasta to skillet. Mix and toss well, using tongs, and taste for seasoning.
6. Serve in pasta bowls with grated Parmesan or Romano cheese at the table.
Wine: We had a little Barbera leftover from burgers on the grill, so we drank that. A big Chardonnay would work, as would Zinfandel or even a Cabernet Sauvignon. While we think of big reds as the province of big meats, they stand up and support a hearty, vegetable-filled pasta--especially if it's topped with a strong cheese like Parmesan or flavored with a warm, deep meat like pancetta.
Two-Dog Kitchen and Around the 'Hood
The singing fellowship:
|Choir came to lunch Saturday. Chicken chili, sangria, brownies.|
|Good bud Kim all but moved in to the kitchen to keep things going. Love you, Kim!|
|Nope, we didn't sing. Just visited and ate. Rested our pipes.|
|Fall--Time for Grooming. Didn't much like it. But they looked good for the choir.|
|Exhausted after their baths and trims. What did we have to do that for? And what's with the bandanas?|
Sing a new song,