Recipe
31 Jan 2007

Fusilli in Cream Sauce with Peas and Bacon

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  • 1/2 pound peas
  • 1 large red onion
  • 1 package (6 slices) of turkey bacon
  • 1 pound dried fusilli
  • 1 1/4 cup heavy cream

Chop onion. Cut bacon into strips and fry over low heat. Do not overcook or else the bacon will not meld with the pasta. Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for pasta.

In a deep 12-inch heavy skillet cook onions (with butter, oil or water) with salt and pepper to taste over moderately low heat, stirring, until softened, about 5 minutes. Stir in cream and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Remove skillet from heat.

Cook pasta in boiling water, stirring occasionally, until al dente. Drain pasta in a colander and add to sauce with peas, bacon, and salt and pepper to taste. Heat mixture over low heat, gently tossing until just heated through.

Serves 4 as a main course. [For Printable Recipe Click Here]

Recipe
31 Jan 2007

Whole Wheat Crêpes

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A tablespoon of sugar may be added to the batter for sweet crêpes, but with more they tend to scorch.

  • 1 cup/125 g all-purpose flour
  • pinch of salt
  • 3 eggs
  • 1 cup/250 ml milk (more if needed)
  • 2 tbsp/30 g melted butter
  • 1/4 cup/60 g clarified butter, for frying

7 in/18 cm crêpe pan

1. Mix the batter, stirring in enough milk to give the consistency of thin cream. Let it stand 30 minutes.

2. Fry the crêpes. If storing, layer them with wax paper and wrap tightly so they do not dry out.

Variations: Whole wheat crêpes Substitute 1/2 cup/60 g whole wheat flour for half the all-purpose flour. Breton buckwheat galettes Substitute 1/2 cup/60 g buckwheat flour for half the all-purpose flour and omit one of the eggs.

Makes 14 to 16 crêpes.

La Varenne Pratique, August 1989

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Substituions: I only used whole wheat flour and eliminated butter from the batter.

Recipe
28 Jan 2007

Lemon Curd

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Active time: 20 min Start to finish: 1 1/4 hr

  • 1/2 cup fresh lemon juice
  • 2 teaspoons finely grated fresh lemon zest
  • 1/2 cup sugar
  • 3 large eggs
  • 3/4 stick (6 tablespoons) unsalted butter, cut into bits

Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.

Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.

Cooks’ note:

Curd can be chilled up to 1 week. Crepes and shortbread cookies make a wonderful vehicle for the curd.

Makes about 1 1/3 cups.

Gourmet, January 2001