Every summer, I get about half-way through and want…chili. Pot Roast. Lamb shanks. I’m a bit perverse, I’m fond of saying. I can’t wait for the first grilled chicken and tomato salads. I’m nuts about burgers on the patio in May with zin. But there comes a day when salad looks bleh (stick out tongue) and I don’t even much care about that long-awaited burger. I want something real. I want pasta. And I don’t want it in a restaurant.
So last year, in January (way ahead), I experimented with a pasta dish that included grilled vegetables and sausage, but I still made a cooked sauce in a pot. A lot of folks have been interested in that post, so here’s a continuation…
I had the idea then to create a dish totally done on the grill--much fresher– and I’ve now tried it. Even the pasta is cooked on the side burner, if you have one. (If not, buy fresh pasta to cook indoors; it cooks much faster.) I’ll amend that; Dave mostly tried it. I designed, orchestrated, cheer leaded, made fresh cheese, and ate it up. The only true heated cooking I did was to saute some garlic in the microwave and warm the milk to make cheese! (5 minutes) Do you have to make cheese? Of course not. Buy ricotta–fresh if you can get it. But I’d love it you made cheese.
I lately have been encouraging cooks to just try making an easy, quick fresh cheese. There isn’t much simpler to do and the brief instructions are below. I’ll also point out that if you need a lot of ricotta, this is the way to go; you’ll save a bunch of cash. To purists, this isn’t true ricotta, which is made with all milk; here I add some yogurt. My idea actually is a riff (a mistake I made and liked) from a recipe created by dessert guru and Parisian blogger David Lebovitz. See the original here. (See my first attempts and info on how to make a firmer cheese here.)
Imagine pasta in the summer and no hot kitchen? Try this:
grilled eggplant and sausage pasta made on the grill
directions: (ingredients below)
1. On the grill’s side burner (or on stove indoors): bring to a boil a kettle of salted water with a couple of springs of fresh basil and several grinds of black pepper. This takes a while outside, so start here. When it boils, add 1# whole wheat linguine. I like Whole Foods 365 brand; it’s luscious. Cook until al dente — where your teeth are stopped just gently as you bite into it. (Read package directions.)
2. Heat oiled grill to medium heat and add 2 sliced unpeeled Japanese eggplant*, 2 sliced medium zucchini, and 2 large onions sliced. Grill, watching closely, until nicely browned grill marks appear on one side and turn. Continue grilling until vegetables are almost tender. Remove to a large pasta bowl or pot. Sprinkle with a bit of kosher salt and fresh ground black pepper and toss.
3. Grill 4 Italian sausages (buy locally made if you can), turning once or twice, until thoroughly cooked–about 6 minutes on each side. Remove from grill, let rest a couple of minutes, and slice into rounds about 1/3″ thick. (Juices should run clear.) Add to the pasta bowl with the vegetables and toss.
4. Meantime, microwave two minced cloves of garlic with a little olive oil in microwave-safe container on high about 30 seconds. (I use a 1-cup Pyrex measuring cup.) Stir into the meat and vegetable mixture.
5. When pasta is done, drain well, and add to the meat and vegetables. Add 2 cups chopped fresh tomatoes or cherry tomatoes cut in half. Toss with 2-3 T extra-virgin olive oil. (Cont’. below)
If you’d like to make your own cheese, here’s how:
|In 2 qt saucepan, heat 2 c whole milk, 1 c plain yogurt, 1 t salt, 2t vinegar for a few minutes. When curds form, pour the mixture through a colander or sieve lined with 2 layers of cheese cloth.|
6. Stir in 2 cups homemade or store-bought ricotta and 1/4 cup shredded fresh basil. Sprinkle with kosher salt, fresh ground black pepper. a pinch of crushed red pepper and stir well. Taste and re-season. Serve hot or at room temperature with grated Parmesan cheese, if you like.
- 1# whole wheat pasta (I like 365 Whole Foods brand)
- sprig of basil for the pasta water, plus 1/4 cup shredded to finish dish
- kosher salt and fresh ground black pepper
- 2 Japanese eggplant, unpeeled, and sliced (or 1 large eggplant, peeled and cut into 1/2″ x 2″ pieces)
- 2 medium zucchini, unpeeled and sliced 1/4″-1/2″ thick
- 2 peeled onions, sliced 1/2″ thick
- Canola oil to oil grill
- 4 Italian sausages
- 2 cloves garlic minced
- 4 T extra-virgin olive oil, divided (a bit to cook garlic; the rest to toss with pasta toward end)
- 2 cups chopped tomatoes or cherry tomatoes cut in half
- 2 cups fresh ricotta, homemade or store-bought
- crushed red pepper
- Parmesan cheese, grated (optional)
Summers in Colorado are hot days and cool (sometimes cold) nights. Wild lightning storms across huge skies. Stacks of summer reading take me to Italy and beyond.
Testing recipes for the soup cookbook keep me in the kitchen mornings before it’s too hot.
|Grinding spices for the Red Lentil (vegetarian) I’m working on. How do you spice your Red Lentil soup?|
Neighbors pop by for a drink on the porch or get together to watch a movie in a cool basement. Friends come for supper to try the soups on the back deck. So far, I like the Corned Beef-Potato with Irish Cheddar best. But I’m far from done and even that one needs working on.
|On the front walkway—wild yarrow and milk weed I’ve left. I usually call this the “Primrose Path.” But I’ve yet to plant primrose this year.|
Sing a new song,