Tuesday, 30 November 2010

Warm You Up Chili from Mary Engelbreit's Fan Fare Cookbook

"If my family had to depend on me for food, they would starve to death in a really cute kitchen."
So begins the latest cookbook by popular illustrator Mary Engelbreit. In her Fan Fare Cookbook series, recipes are submitted by fans, friends and family, tested and tweaked, and published with Mary's signature designs, illustrations and fun quotes in an easy to use, lay-flat book.
These are set it and forget it recipes, easy to prepare and the slow cooker does all the work!

In our KitchenPuppy test kitchen, we whipped up the Warm You Up Chili. Because who could resist a name like that? We have been having high winds here, making the temperature seem much colder than it is. Time for some chili! Warm You Up Chili. Simple and delicious, and great to have on hand for chilled commuters and neighbours alike.

Mary Engelbreit's Fan Fare Cookbook
Hardcover, 192 pages

Warm You Up Chili
Patti Hurley   Martinsville, New Jersey
excerpted from 120 Slow Cooker Recipe Favorites
Mary Engelbreit's Fan Fare Cookbook
Makes 8 to 10 servings

1½ pounds ground beef, turkey, or chicken
1 (28 oz) can crushed tomatoes, with liquid
2 medium onions, chopped
1 large green bell pepper, chopped
2 medium stalks celery, chopped
2 (15 oz) cans red of white kidney beans, with liquid
4 beef bouillon cubes
2 teaspoons chili powder
1 teaspoon ground cumin
Dash of hot red pepper flakes (optional)
1 cup drained canned or frozen corn (optional)
Shredded cheddar cheese and sour cream, for serving

Brown the meat in a skillet over medium-high heat, 10 to 12 minutes. Drain and transfer it to a 5-quart slow cooker. Add the tomatoes, onions, green pepper, celery, beans, bouillon cubes, chili powder, cumin, and hot pepper flakes, and mix. Cover and cook on low for 7 to 8 hours or on high for 2 to 3 hours. If desired, add the corn during the last 30 minutes of cooking. Serve with the cheese and sour cream.

Monday, 29 November 2010

Ginger-Date-Walnut Pumpkin Mini Loaves

Okay, so you have opened a can of pumpkin puree for your awesome (fill in the name of your dish here). Those cans are huge, likely you have some leftover. Like a cup. What to do with a cup of pumpkin puree?

Make these delectable mini loaves, filled with the flavours of fall. Slightly sweet and heady with ginger, chewy with dates, and crunchy with walnuts. What's not to like? Plus, they travel well. Perfect for popping into lunch sacks and for those commuters of the family.

You could also convert the recipe to a muffin tin, just cut the time down by a few minutes. 

Ginger-Date-Walnut Pumpkin Loaves
adapted from Better Homes and Gardens New Baking Book
  • Preheat oven to 350°F
2 cups AP flour
1 cup granulated sugar
2 Tbsp finely chopped crystallized ginger
2½ tsp baking powder
½ tsp baking soda
½ tsp ground nutmeg
¼ tsp salt
1 cup canned pumpkin
½ cup milk
2 eggs
1/3 cup shortening
2/3 cups pitted dates, chopped coarsely
2/3 cup California walnuts, chopped coarsely

  • Grease your mini loaf pan (8 openings)
  • In you mixer, combine 1 cup of the flour with the sugar, chopped ginger, baking powder, baking soda, nutmeg and salt.
  • Add pumpkin, milk, eggs, and shortening. Beat on low/med for 30 seconds. Switch to high for 2 minutes. 
  • Scrape down bowl and add last cup of flour, beat until well mixed. 
  • Stir in dates and walnuts. 
  • Spoon batter into prepared pan. 
  • Bake in your preheated 350°F oven for 20 minutes, rotate pan and bake another 5-10 minutes, until a cake tester comes out clean. 
  • Cool in pan for 5 minutes on wire rack. Then cool loaves on wire rack. 
Optional Spiced Glaze (I didn't use this, but it would be nice for special occasions)
In a small mixing bowl, stir together ½ cup sifted powdered sugar and 1/8 tsp ground ginger. Stir in enough water (2-3 tsps) to make drizzling consistency.

Sunday, 28 November 2010

Beef Ziti with Silky Béchamel - What Smart Moms Know.

Feeding your family on a budget is not best done at a fast food chain, contrary to what the ads would have you believe, but with casseroles. Your home-made casseroles are the best way to stretch a dollar and feed the family well. Pair them with salads and you have healthy and economic meals at home - with leftovers for lunches or busy nights.

Tiffany Collins has come out with a book of casseroles to feed your family right, and on budget. And she doesn't just feature dinners, the chapters include:
  • Breakfast and Brunch Casseroles
  • Appertizers
  • Hearty Vegetable and Pasta Casseroles
  • Fish and Seafood Casseroles
  • Chicken and Turkey Casseroles
  • Pork Casseroles
  • Beef and Lamb Casseroles
  • Healthy Choices
  • Side Dishes
  • Kids Stuff
  • Desserts
Filled with delicious and healthy meals for your family, saving money has never been so tasty!

In our KitchenPuppy test kitchen, we whipped up the cover dish, Beef Ziti with Silky Béchamel. Reminiscent of lasagna, this layered pasta dish is big on flavour but not hard on the budget.  The creamy béchamel really makes the dish, and isn't at all difficult to make! Try this one at home for Sunday dinner.

300 Best Casserole Recipes
Tiffany Collins
Paperback, 352 pages

Beef Ziti with Silky Béchamel
300 Best Casserole Recipes
Makes 8-10 servings

With its savory meat sauce enhanced with aromatic herbs, layers of pasta and a silky béchamel sauce, this casserole boasts both spectacular beauty and divine flavor. No wonder we chose to feature it on the cover of the book!

Tips 
I like using lean ground beef to reduce the fat, especially when a recipe contains a lot of flavor, as this one does.
I use a nonstick skillet when browning ground turkey, chicken or beef, as it eliminates the need for oil or butter.
Use a dry red wine, such as Merlot or Cabernet Sauvignon. Make sure to choose one you'd enjoy drinking. If it's not good enough for your glass, it's not good enough for your dish!
  • Preheat oven to 350°F (180°C)
  • 13- by 9-inch (33 by 23 cm) glass baking dish, greased
Meat Sauce
2 lbs ground beef  1 kg
2 cloves garlic, chopped
1 onion, chopped
3 cans (each 14 oz/398 mL) diced tomatoes
¼ cup tomato paste  60 mL
¼ cup dry red wine  60 mL
1 tsp salt  5 mL
1 tsp dried oregano  5 mL
1 tsp dried basil  5 mL
1 tsp dried thyme  5 mL
½ tsp hot pepper flakes  2 mL

Béchamel Sauce
1/3 cup butter  75 mL
¼ all-purpose flour  60 mL
4 cups milk  1 L
½ cup freshly grated Parmesan cheese  125 mL
2 tsp salt  10 mL

1 lb ziti pasta  500 g
1 cup shredded mozzarella cheese  250 mL

recipe continues, below
  1. Meat Sauce: In a large nonstick skillet, over medium-high heat, cook beef, garlic and onion, breaking beef up with the back of a spoon, for 8 to 10 minutes or until beef is no longer pink. Drain off fat. 
  2. Stir in tomatoes, tomato paste, wine, salt, oregano, basil, thyme and hot pepper flakes; bring to a boil. Cover, leaving lid ajar, reduce heat to low and simmer, stirring occasionally, for about 40 minutes or until some of the liquid has evaporated but sauce is still moist. 
  3. Béchamel Sauce: Meanwhile, in a medium saucepan, melt butter over medium heat. Sprinkle with flour and cook, whisking constantly, for about 6 minutes or until roux is golden. 
  4. In another medium saucepan, bring milk to the boiling point over medium heat. Gradually add to roux in a steady stream, whisking constantly until smooth. Bring to a boil over medium heat, whisking. Cook, whisking constantly, for 10 minutes. Remove from heat and stir in Parmesan and salt until cheese is melted. Keep warm. 
  5. In a large pot of boiling water, cook ziti according to package directions until just tender. Drain, transfer pasta to a large bowl and stir in 1 cup (250 mL) of the béchamel sauce. 
  6. Spread one-third of the ziti in prepared baking dish. Spread half the meat sauce evenly over top. Add another layer of ziti and top with the remaining meat sauce. Layer the remaining pasta on top. Pout the remaining béchamel sauce evenly over top. 
  7. Cover and bake in preheated oven for 40 to 45 minutes or until bubbling. Sprinkle with mozzarella and bake, uncovered, for 5 minutes or until cheese is melted.
Tip
Freshly grated or shaved Parmesan cheese is always best right off the wedge, but prepackaged containers can be found in the refrigerated specialty cheese section of your local supermarket.

Saturday, 27 November 2010

Fitting Michael Symon into my Slow Cooker

It's that time of year, life suddenly speeds up. I am spending more time trying to find the perfect wii games, fashionable sweaters and sling backpacks for my children, who are not so much children anymore but young adults with heavy course-loads and jobs, than I am in the kitchen!

And I do want to cook great meals,  I really do. And Michael, as much as I love you, these two dishes come to about 12 hours of cooking even the way you did them! So here's the deal - I am going to cook your awesome roast and the homemade tomato sauce - but I am going to do them in the slow cooker. Don't look at me like that - it can, and will be done. In fact, I did it the other day. And it turned out deliciously, if I do say so myself. And I do. So there.

Michael, you are a fairly big guy, but it turns out I can fit you into my busy schedule, and I can fit you into my slow cooker. Whew!

Italian Braised Beef With Root Vegetables
adapted from Michael Symon's Live to Cook for Symon Sundays
for the slow cooker

Ingredients
1.5-pound rump roast
Kosher salt
Freshly ground pepper
3 tablespoons olive oil
1 carrot, peeled and cut into 1-inch chunks
1 onion, coarsely chopped
1 small celery root, peeled and cut into 1-inch chunks
4 garlic cloves, minced
1 cup red wine
2 cups Yia Yia’s Sunday Sauce (below, or substitute)
2 bay leaves

Method
Season the roast well with the salt and pepper.
Heat the oil in a cast iron pan.
Sear all sides of the meat and place into the medium-sized slow cooker.
Throw the carrot, onion, and celery root into the pan that the meat was in, sauté until starting to brown. Add them to the slow cooker. With the pan off the heat, deglaze with the wine. Pour into the slow cooker.
Add garlic, the tomato sauce and the bay leaves.
Mix as best you can and let cook on low for 7-8 hours.

Yia Yia’s Sunday Sauce
adapted from Michael Symon
for the slow cooker
Makes 2 Quarts

Ingredients
¼ cup Olive Oil
1 large Spanish onion, finely diced
6 garlic cloves, sliced
2 28-ounce cans San Marzano tomatoes, with their juice
1 cup dry white wine
2 beef bouillon cubes
1 bay leaf
1 tablespoon dried oregano
¼ teaspoon freshly ground black pepper
1 tablespoon crushed red pepper flakes (optional)

Method
Heat the oil in a sauté pan over medium heat. Add the onion and cook until translucent, 2 minutes.
Place into medium-sized slow cooker, add all the other ingredients (crushing the tomatoes as you go).
Stir well, place lid on and cook on low for 8 hours. Stir occasionally in the last couple of hours.

Friday, 26 November 2010

Raisin and Walnut Rye

What I have discovered by milling my own whole grains: That whole grains are not, despite what the grocery store flours would have you believe, bitter. In fact when they come out of the mill they smell like honey. If you happen to peer into my window and see me sniffing a large vat of something or other, know that I have not lost my mind nor have I taken up some odd, new illicit drug; it is just that I can't get enough of the scent of fresh milled whole grains.

This is the first batch of my loaves that are made of 100% home-milled grain. Not a speck of white flour to be seen here, ladies and gentlemen, we are talking about the somewhat dense nutrition of the beautiful hippie loaf.

They are flavoured lovingly with caraway, raisins, and toasted California walnuts. And they go great with tuna salad - especially if you throw a little chopped apple into your tuna salad - then you get that whole Waldorf thing going with the walnuts... divine.

Try it yourself. Store-bought flour is perfectly acceptable. ☺

Raisin and Walnut Rye
adapted from the The Laurel's Bread Book

Ingredients:
1 cup raisins
1 cup water

2 tsp active dry yeast
½ cup warm water

Dry
3 cups whole rye flour
4 cups whole wheat flour
1 tsp salt
½ tsp caraway seeds

Wet
3 Tbsp molasses
2 Tbsp cider vinegar
2 Tbsp vegetable oil
Raisin water, plus more water if needed

2/3 cups California walnut pieces, toasted

  • Cook raisins for 5 minutes in the 1 cup water, drain and reserve water, let cool. 
  • Dissolve the yeast in the ½ cup warm water, let proof for 10 minutes. 
  • Add dry ingredients to a stand mixer bowl, stir. 
  • Combine the wet ingredients in a 2 cup measure, adding water as needed to bring it to the full 2 cups. 
  • Add the liquid to the dry ingredients and stir on med-low with the dough hook until combined and all the flour is incorporated. You may have to stop the mixer a couple of times to rotate the dough and get the flour from the bottom. 
  • When fully incorporated, add the raisins and walnuts. Stir to combine, then empty onto a table and knead lightly to make sure they are evenly distributed. 
  • Shape into a round, and place in a lightly oiled bowl. Cover and let rise 2 hours. 
  • Knock down and let rise one more hour. 
  • Knock down and divide dough into two. Form into loaves and let rise for 1 hour. 
  • Preheat oven to 350°F. 
  • Bake on a lined baking sheet in the middle of the oven for 40-60 minutes, depending on your shaping. An internal temperature should come back as 200°F.
*Cornstarch glaze - this makes it pretty. It is optional but very nice to look at.
¼ cup cold water
½ tsp cornstarch
1 tsp molasses
Mix the ingredients in a small saucepan and cook until liquid and combined, about 3-4 minutes. Brush on loaves half way during the baking.
If you need to, you can add a bit more water - spoonful at a time, to thin.

*Tip -if any walnut pieces are sticking out of your loaves before baking - poke them back in to avoid being over-cooked. 

This bread has been Yeastspotted!
bbd #34 - Breads with Grains hosted by Zesty South Indian Kitchen
Deadline: December 1st, 2010

Thursday, 25 November 2010

Michel Richard's Sweet Magic

Sweet Magic
Easy Recipes for Delectable Desserts

Michel Richard with Peter Kaminsky
Hardcover, 240 pages

Part memoir and part dessert baking book, Sweet Magic has renowned master chef Michel Richard return to his roots as a pastry chef. The book offers an intimate look into Richard's beginnings in the culinary world, a green young boy in his native France. A beginning that would take him ultimately to the top echelon of chefs in America, his adopted land.

Dotted throughout the book are his own sketches, giving the reader an informal, cozy feel. But there are also fifty dessert recipes that, although not for the complete novice, are unique and familiar at once, and perfect for the holidays.

Mulled Cider and Rum Risotto anyone? How about Coffee Crème Brûlée or The Ultimate French Toast? Maybe even a Choco-Mocha Layer Cake with Marshmallow Buttercream. There is something for every sweet tooth and every occasion.

The one thing missing from this book though is coloured photographs of the finished desserts. They sound so lovely, I would love to see them in full photographic glory.

In our KitchenPuppy test kitchen, we whipped up a batch of his Macadamia Chocolate Chip Cookies, because - as he freely admits - everyone loves cookies. I personally have eaten half the batch, they have a unique taste with the addition of molasses and are perfectly addictive.

Wednesday, 24 November 2010

Linguine with Scallops and Lemon Oil

“Shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, sauté it. There's, um, shrimp kebabs, shrimp creole, shrimp gumbo, pan fried, deep fried, stir fried. There's pineapple shrimp and lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich... That's, that's about it.”
Bubba Blue, Forrest Gump

And anything you can do with shrimp, you can do with scallops. (Just don't overcook them.)

We happened across a little goldmine of scallops the other day and made this delicious pasta dish from Giada De Laurentiis. She's a bit cautious with the garlic and hot pepper. I say spice that baby up! You can whip this dish up in less than half an hour and be raised to the heights of culinary bliss post haste. This is some sexy food here, open up a nice crisp white wine and share with the one you love.

Linguine with Shrimp and Lemon Oil
Recipe adapted from Giada De Laurentiis, FoodNetwork.com
for I Heart Cooking Clubs, November Potluck

Serves:
    4 to 6 servings

Ingredients
For the lemon oil:

    * 1/2 cup extra-virgin olive oil
    * 1 lemon, zested

For the pasta:

    * 1 pound linguine or fettuccine pasta, whatever long pasta you have is fine
    * 2 tablespoons olive oil
    * 2 shallots, diced
    * 2 garlic cloves, minced Ha! Make it 6
    * 16 ounces frozen shrimp I used scallops   
    * 1/4 cup lemon juice (about 2 lemons)
    * 1 lemon, zested
    * 1 teaspoon salt
    * 1/2 teaspoon freshly ground black pepper I also added chili flakes
    * 3 ounces arugula (about 3 packed cups) I used 1 pkg frozen spinach
    * 1/4 cup chopped fresh flat-leaf parsley

Directions

For the lemon oil:


Combine the olive oil and the lemon zest in a small bowl and reserve.

For the pasta:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid.

Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add some of the cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine. Serve immediately.
(We also garnished ours with some good Parmesan. People are divided over the whole cheese with fish thing. I say Parm goes with everything.)

IHCC

Tuesday, 23 November 2010

Brioche Burger Buns

Looking for the ultimate in decadent burger buns? I know you are. These brioche buns are about half butter. Decadent enough for you?
They really are a miracle of the kitchen, the dough seems so heavy and rich, but the finished product is so wonderfully light. They never cease to amaze me.
These buns would also be great for other sammies - chicken, egg or tuna come to mind. Or how about a decadent BLT?
You could also make them smaller and serve them as dinner rolls, just adjust the time accordingly.
Happy Baking!
I left one unglazed, so you could see the difference an egg glaze makes
Brioche Burger Buns
adapted from Jeffrey Hamelman's Bread
for the Mellow Bakers

Ingredients
1½ lbs Bread flour
5.6 oz Water, cold
11.8 oz (6-7) Eggs, cold
1 Tbsp Salt
6 Tbsp Sugar
1½ Tbsp Yeast
1½ lbs Butter, cold

Day One
  • Everything has to be cold. If it is warm in your kitchen, you may even want to refrigerate your bowl and dough hook before hand.
  • Mix everything except for the butter in the mixer, with the dough hook, slow at first to combine and then at medium speed for 5-7 minutes.
  • Meanwhile - place the cold butter between plastic sheets (doubled) and beat with a wooden rolling pin until reasonably flat, about ½ inch thick.
  • Add, bit by bit, to the mixer. You don't have to wait until it is completely absorbed by the dough, just keep adding while mixer is running.
  • The dough will look funny and broken, don't worry about it. Just keep mixing for another 8-10 minutes on medium, it'll come together but not clean the bowl.
  • Scrape out of bowl onto a lightly floured surface and knead quickly and lightly to get a smooth boule (round).
  • Place in a floured bowl and let sit, covered, for one hour.
  • Place in the fridge overnight.
Day Two
  • Take dough out of fridge. Cut boule in half and each half into 6 pieces.
  • Line two large baking pans with silpat.
  • Quickly roll each piece into a round and press down a bit to make a burger bun shape.
  • Place 6 on each pan, spaced apart, and cover.
  • Let rise about 1½ hours, or until nicely puffed (about 50% growth)
  • Preheat the oven to 375°F during the rise.
  • Brush buns with an egg wash (1 egg plus 1 tsp water, whisked)
  • Bake each tray for about 17 minutes, rotating if necessary for even browning.
  • All ovens are different, keep an eye out. Do not underbake, you need a nice tan on top and good structure for you buns.
  • Let rest on racks to cool.
These buns have been Yeastspotted!

MellowBakers.com

Monday, 22 November 2010

Sweet-and-Creamy Hot Rice Cereal from The 4 Ingredient Vegan

Recently I received an email from a reader who was allergic to soy, nuts, and milk; works full time, and needed help finding a good, quick breakfast that would be delicious as well as nutritious.

I found the perfect recipe in The 4 Ingredient Vegan, a brown rice cereal that can be prepped the night before and finished to creamy (but not dairy) perfection the next morning. You could even make a big batch on the weekend and just heat up portions during the week. Have some extra non-dairy milk around though, rice does tend to absorb more of it over time. 

The 4 Ingredient Vegan
Easy, Quick, and Delicious

Maribeth Abrams with Anne Dinshah
Paperback, 128 pages

The 4 Ingredient Vegan is for people on the go, it shows you how to stock a vegan pantry, how to make use of vegan convenience foods and how to fit vegan food into your busy lifestyle without having to eat out.
The ingredient lists are short, as the name suggests, so you can prepare a healthy meal and get on with your day.

Sweet-and-Creamy Hot Rice Cereal
The 4-Ingredient Vegan
Yield: 3 to 4 servings

Rice cereal, or rice pudding, sounds like an old fashioned dish, and it seems that people don't gravitate toward it much these days. I challenge the trend! Nourishing for the body and nurturing for the soul, this hot and creamy cereal is so good that I'm happy  to eat it any time of the day. This recipe starts with uncooked rice, but you can save time by preparing the rice the night before or by using about three cups of leftover rice.

2 cups water
1 cup short-grain brown rice
¾ cup vanilla nondairy milk
1/3 cup dried cherries or other dried fruit (chopped, if necessary)
2 to 4 tablespoons maple syrup

Combine the water and rice in a small, heavy saucepan. Bring to a boil over medium-high heat. Turn the heat down to low, cover, and cook for about 45 minutes, or until the water is absorbed.
Stir in the nondairy milk and cherries. Stir in the maple syrup to taste. Increase the heat to medium-high and bring to a boil. Turn the heat down to low and cook, stirring occasionally, for 5 to 10 minutes, or until the desired thickness is achieved. Serve immediately.

Cream of Quinoa: Replace the rice with 1 cup of quinoa (rinsed well) and decrease the initial cooking time to about 15 minutes, or until the water is absorbed.

Tip: It's a good idea to rinse quinoa before using it, as quinoa has a natural occurring coating that can be bitter. Simply put the measured, uncooked quinoa, in a large bowl and fill it with water. The quinoa will sink to the bottom of the bowl. Swish the quinoa around with our hands for about 5 seconds; then pour off the water. Repeat this process; then drain through a fine-mesh sieve. The quinoa is now clean and ready to use.

Sunday, 21 November 2010

Rotelli with Walnut Sauce featuring California Walnuts

This week's theme at I Heart Cooking Clubs is Fall Favourites. This brings to mind comforting dishes, warm and easy to make.. like pasta! I found a delicious Giada recipe using a walnut sauce, put my own spin on it, and brightened it up a bit with some pomegranate seeds.

Nuts remind me of fall and winter, and they go great with cheese and fruit, not to mention wine! Toasting delicious California walnuts gives them a deep, earthy flavour that can't be beat. Stay tuned for more seasonal walnut dishes this month!

Rotelli with Walnut Sauce
a Giada De Laurentiis recipe, adapted from the Vancouver Sun

Rotelli and fusilli are really the same thing -- corkscrew-shaped pasta. When you come home from work, all drained, and all you want is a nice, comforting dinner and a glass of wine, this might do the trick. To toast the walnuts, spread on a baking sheet in a 350 F oven for 5 to 10 minutes until golden and fragrant. From Everyday Pasta by Giada De Laurentiis.

1 pound rotelli or fusilli *Mine was three-colour

1 1/2 cups toasted California walnuts

2 tablespoons unsalted butter

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

3/4 cup extra virgin olive oil

1/2 cup freshly grated Parmesan cheese

1/2 cup heavy cream

1/2 cup chopped fresh flatleaf parsley


1/2 cup arugula, chopped


1 green onion, sliced thin


Garnish: Parmesan shards and pomegranate seeds, plus a walnut half or two

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta, reserving 1 cup of the cooking liquid.

Meanwhile, in a food processor combine the walnuts, butter, salt and pepper. Pulse to combine. With the machine running, drizzle in the olive oil in a steady stream. Transfer the mixture to a small bowl and stir in the Parmesan, then the cream.

When the pasta is done, place it in a large bowl while still very warm. Stir in the walnut sauce. Add the reserved pasta liquid, 1/4 cup at a time, until the sauce completely coats the pasta, using only as much as needed. Sprinkle with the parsley, green onion and arugula, toss, garnish, and serve.

Makes 4 to 6 servings.

IHCC