Spinach Linguine / Gluten-free Linguine will arrive next week!
Home Acres Orchard - Stevensville
Harlequin Produce - Arlee
Bear Canyon Farm - Bozeman
Gallatin Valley Botanical - Bozeman
Black Dog Farm - Livingston
Dolina Pasta - Bozeman / Seconde Fresh Pasta - Billings
Roasted Fioretto Cauliflower & Garlic
1 head Fioretto cauliflower, cut into pieces
4-6 garlic cloves, whole with skins on
Salt & Pepper
Red pepper flakes, to taste (optional)
Heat oven to 425. On a sheet pan, drizzle cauliflower and garlic cloves with a bit of oil, and season with salt, pepper, and red pepper flakes. Toss and roast until most of the cauliflower is caramelized and crisp, up to 30 minutes, depending on how large the pieces are. When cool, peel the garlic cloves. Serve roasted cauliflower and garlic as a veggie side, or as part of the main dish with any cooked grain or pasta, or smeared onto a good piece of bread. See pasta recipe below:
Fresh Pasta with Roasted Fioretto Cauliflower & Garlic
Make the roasted cauliflower & garlic above. While it's roasting, combine in a large bowl:
3 Tbs butter
~1 C freshly grated parmesan cheese
Toasted pine nuts or hazelnuts (optional)
1/4 C toasted bread crumbs, regular or GF
When the cauliflower comes out of the oven, start a pot of water to boil for 1 package fresh pasta. Once the garlic is cool enough to peel, add it and the cauliflower to the bowl.
Salt the boiling water and cook the pasta according to the package, ~4 minutes. Save 1 C of pasta water and drain the rest. Add pasta to the bowl with cauliflower, garlic, butter, parmesan, etc. and add ~1/4 C pasta water. Toss until everything is well coated and glossy, adding water as needed.
Variations: Top with fresh herbs like parsley. Add olives, capers, lemon zest, ricotta, or whatever sounds good. Or, pan fry cauliflower and chopped garlic with last week's pancetta, instead of roasting.
Roasted Poblano Peppers
Poblanos are the pepper typically used in chilli rellenos, and are also a great addition to salsa, sauces, chilis, or stews. Many recipes call for roasting them first. Here's how:
Line a baking sheet with aluminum foil and place poblano peppers on top. Set your oven rack close to the broiler and turn the broiler on. Broil whole poblanos for ~5 min, or until the skin is blackened and blistered on one side. Flip them over and broil for another 5 min or so, until blackened and blistered on both sides.
Remove from the oven and wrap the aluminum foil around them into a pouch to keep in some of the heat and steam, which will help loosen the blackened skins. Let them sit for 5 minutes, then peel off as much of the loose skin as you can. You don't have to get every bit. You may also want to slice them open long ways and scrape out the seeds, depending on how much heat you want from the peppers.
Roasted Poblano Cream Pasta Sauce
This recipe version comes from the Hell's Backbone Grill in Boulder, UT. It'll be delicious tossed with fresh linguine, and would not be out of place with strips of grilled chicken and/or some crumbled queso fresco, feta, or goat cheese on top.
1/2 a yellow onion, roughly chopped
1 1/2 tsp salt
1/4 C white wine, any kind, or veggie or chicken broth
3 roasted poblano peppers, peeled and seeded
1-2 garlic cloves, peeled and roughly chopped
2 C heavy cream
1/2 tsp black pepper
1 package fresh pasta
In a wide, shallow skillet, cook onion and salt over medium-low for ~10 minutes, stirring or shaking pan occasionally. When they're softened and starting to stick to the pan, add the wine and scrape up all the browned bits.
Add the roasted peppers and garlic and cook for 10 minutes, stirring occasionally. Add cream and pepper and bring to a slow simmer. Let cook for 20-30 minutes, or until it has reduced by about 1/3. Using an immersion blender or food processor, blend the sauce until it's very smooth.
Bring a pot of water to boil. Salt it generously and add the fresh pasta. Cook according to package. Reserve 1 C of pasta water and drain the rest. Toss the pasta with the cream sauce, adding a bit of pasta water to thin it out, if needed. Taste and adjust seasoning and serve.
Additional Recipes & Suggestions
Fettuccine Carbonara - use last week's pancetta if you still have it, plus some delicious farm eggs to make this indulgent but simple dish.
Chile Rellenos - cheesy fried Mexican goodness. I've never made these at home... perhaps now's the time!
This vegetarian gratin with poblanos and cream could put to use a number of different veggies - winter squash, cauliflower, greens, etc.
Did you make the apple galette from a few weeks ago? It was delightful! Don't have labneh? Ice cream or whipped cream (or neither) does the job just as well.