I love pasta and seafood together, especially shrimp and pasta. This dish is dressed fra diavolo, like a devilish friar. Supposedly named after a Neapolitan guerrilla fighter, this recipe is a rathertraditional take on the southern Italian specialty. A little heat withpeperoncino (red pepper flakes) along with the red color of the tomatosauce give the meal a hellish flair. Pair with wine and no one canresist.
Make sure you start cooking the linguine in time so thatit is ready to go once the sauce has finished cooking. You don't needto drain or rinse the pasta. Simply use tongs to transfer the cookedlinguine directly to the sauce, which will better adhere to the starchypasta.
Stories
Stories
Summer Lime & Lemongrass Cooler
In August I love to drink fresh lime juice in the evening. If you keep the mixture on the tart side, the zing from the thing is so intense you won’t need to add alcohol. But a drop of rum or vodka never hurt anyone. Here’s my recipe for two:
1 stalk lemongrass* Cook lemongrass stalk at 300°F for 20 minutes. Cut 2 inches off the stout end of the lemongrass and 1 inch off the slender end. Roughly chop lemongrass. Put lemongrass, basil, mint, kaffir lime leaf, lime juice, and sugar in blender. Blend. Let sit for 20 minutes or more. Blend again. Mix with 1 cup tonic water, after all the blending. Pour through a fine sieve into a little pitcher. Pour over into cocktail glasses with lots of ice. Have more ice on hand to add while drinking. *If it’s too much trouble to find lemongrass or if you are too lazy, substitute an inch of fresh ginger, roughly chopped. Laurie Winer is an editor at the Los Angeles Review of Books. |
Pork Tenderloin with Blueberry-Bacon Barbecue Sauce
Blueberries really are the #1 Super Food. Let's face it, naturally blue food is quite scarce on this planet and is one of the reasons blueberries are so unique. It has been found that blueberries contain one of the highest levels of antioxidant activity in comparison to all other fruits and vegetables. It's truly a food we should eat more often.
Blueberries dark, blue color comes from a pigment called anthocyanin, which are full of polyphenols. The darker blue color means the polyphenol count is higher, making the antioxidant more powerful. Blueberries have been found to slow aging, fight disease, protect against bladder infections, have anti-inflammatory effects in regards to heart disease and cancer and can help improve brain-function. Do you really need anymore convincing?
I am so lucky to live here in the Willamette Valley of Oregon, where the cool climate allows these berries to grow so beautifully and prolifically. We love going to the u-pick farms and spending the morning picking the plump little guys off the bushes. They are nothing like what you find in the stores, these berries are humongous! And we love them. Love them!!
A Potluck in Poreta
We went for a cocktail-hour potluck last week at Paule and Flavia’s place. They’re both architects and they live in a house of their own design in the medieval village of Poreta.
We had been to visit them once before and I pretty much sort of knew where it was. It was up this steep little street, I remembered. Well, it’s not a street; it’s more like steps that you walk up but cars use it, too. It’s a medieval thing. I have driven up a number of stairways in my time, in quaint European villages, but never intentionally.
So, we parked at the bottom and trudged up the steps in the direction of the twelfth century castle that crowns the hill. I figured I’d recognize Paule and Flavia’s place when I saw it. By the time we got to the top of the hill, I thought I had seen three possible candidates but no clear winner.
We walked back down the steps, which was a lot easier than going up but Jill was tiring of carrying the bowl of hummus and the plate of raw vegetables that we were adding to the lucky pot. I carried the wine, which is a husbandly duty.
Best Bites of 2011
Tis the season for reflection on the past year, so we asked our contributors to tell us what their favorite bite or meal was of 2011. The one thing we all love is food and there's nothing better than sharing great food with the ones you love. Wishing you many delicious bites in 2012!
It is white truffle season, so naturally, anything with finely sliced white truffles would be memorable, but this year I made Cacio e Pepe – a delicate Roman pasta recipe made with egg tagliolini, butter (or olive oil), Cacio de Roma (a mild goat cheese) grated Romano, and lots of freshly grated black pepper. Combined with white truffles it becomes the ultimate sophisticated melt-in-your-mouth comfort food… and the aroma! Heaven! – Nancy Ellison
The favorite thing I ate in 2011 was, without a doubt, a nectarine I had just bitten into when Obama came on TV and told us that Bin Laden was dead. And while I admit that even a bowl of gravel would've tasted delicious upon hearing that the world was rid of this scum bag, I also remember thinking that now there was at least one more nectarine for someone else to enjoy which leads me to believe that it was an outstanding piece of fruit in its own right. – Alan Zweibel
If I see that any of my 600 Facebook friends, (of whom I really only know 14), are in New York, I tell them, “Don’t miss the cheeseburger at Prune!” – Fredde Duke
More Articles ...
Welcome to the new One for the Table ...
Our Home Page will be different each time you arrive.
We're sure you'll find something to pique your interest...