Thursday, June 22, 2006

Summer Dinners

For supper: Bow-ties and Broccoli

You will need:

1 pound farfalle (bow-tie) pasta (You can use penne, too.)
2 heads broccoli, trimmed to florets (about 4 cups)
1/4 cup extra-virgin olive oil
4 tablespoons butter (REAL, unsalted butter)
3 garlic cloves, chopped
5 anchovy fillets, diced (Optional, if you don't like the fish -- which I don't.)
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Parmesan (REAL parmesan, not the "in a green can" shit.)


1 -- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally.

2 -- After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes.

3 -- Drain pasta and broccoli, reserving 1 cup of the pasta water.

4 -- Meanwhile, in a large skillet, heat the olive oil and butter over medium heat.

5 -- Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes.

6 -- Add the broccoli, pasta, salt and pepper and toss.

7 -- Add some of the reserved pasta water, if necessary, to make a light sauce.

8 -- Transfer to a serving platter and sprinkle with Parmesan.



For dessert: Watermelon and Cantaloupe Salad with Mint Vinagrette


You will need:

1 bunch fresh mint, chopped
1/4 cup lemon juice (from about 1 lemon)
1/4 cup simple syrup (recipe follows)
1/8 teaspoon amaretto (GOOD amaretto-- DiSarrono, you cheapskate)
2 cups watermelon balls (from about half a watermelon) (Who knew watermelons had BALLS?)
2 cups cantaloupe balls (from about 1 cantaloupe
) (Poor, progeny-less cantaloupes!)

1 -- In a blender, combine mint, lemon juice, simple syrup, and amaretto. Blend until smooth.

2 -- In a large bowl, combine the watermelon and the cantaloupe. Add the vinaigrette and toss. 3 -- Transfer to a serving bowl, chill for half and hour or so, and serve.

Simple Syrup:
1/2 cup water
1 cup sugar

In a saucepan, combine water and sugar over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator.