The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [141]
3. Add salt to boiling water; add pasta, and cook until al dente. Drain. Add oysters to sauce; gently poach until just cooked through, 1 to 2 minutes. Add pasta; toss. Divide among plates. Top with chorizo; sprinkle with orange zest.
herbed spaetzle
SERVES 4
1 cup whole milk
8 sprigs fresh thyme, plus 1 tablespoon thyme leaves
¼ cup packed fresh flat-leaf parsley
3 large eggs
1½ cups all-purpose flour
Coarse salt and freshly ground pepper
3 tablespoons unsalted butter
1. Bring milk and 4 thyme sprigs to a boil in a small saucepan. Remove from heat. Discard thyme. Transfer milk to a blender; add parsley, thyme leaves, and eggs. Blend until combined.
2. Whisk flour and 1½ teaspoons salt in a medium bowl. Gradually whisk in milk mixture until smooth.
3. Bring a medium saucepan of salted water to a boil. Working with about ¼ cup batter at a time, press batter through ¼-inch holes of a colander or spaetzle maker into boiling water. Cook until spaetzle float to top, 1 to 2 minutes. Using a slotted spoon, transfer to an ice-water bath. Drain.
4. Melt butter in a medium nonstick skillet over medium-high heat. Add half of the spaetzle; cook, stirring occasionally, until golden, about 6 minutes. Transfer to a bowl. Repeat. Season with salt and pepper. Garnish with remaining thyme.
spicy squash pasta
SERVES 4 TO 6
2 pounds autumn squash, such as sugar pumpkin, calabaza, or butternut
¼ cup extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper
2 small garlic cloves, minced
½ teaspoon crushed red pepper flakes
1 teaspoon finely chopped fresh thyme
1 teaspoon thinly sliced fresh sage
1 teaspoon finely chopped fresh rosemary
1 pound perciatelli or bucatini
3 tablespoons coarsely chopped fresh flat-leaf parsley, plus leaves for garnish
¾ cup fresh ricotta cheese
Freshly grated Parmesan cheese
1. Preheat the oven to 400°F. If using pumpkin or calabaza, cut into wedges; if using butternut squash, cut in half. Remove seeds; reserve for another use. Drizzle with oil; season with salt and pepper. Place squash, cut side up, on a rimmed baking sheet lined with parchment paper. Bake 10 minutes. Flip squash; bake until very tender, 40 to 50 minutes more. Let cool slightly, about 10 minutes. Scoop flesh into a medium bowl; discard skins.
2. Heat 2 tablespoons oil in a medium skillet over medium heat. Add garlic, a large pinch of salt, red pepper flakes, and ¾ teaspoon each thyme, sage, and rosemary. Cook, stirring, until garlic is golden and fragrant, about 5 minutes. Add squash; cook, stirring and mashing with a spoon, until heated through.
3. Meanwhile, bring a large pot of water to a boil. Add a pinch of salt. Add pasta; cook until al dente. Drain well.
4. Heat remaining oil in a large skillet over medium heat. Add cooked pasta, parsley, and remaining thyme, sage, and rosemary. Season with salt. Toss to combine; cook until heated through.
5. Divide pasta evenly among serving bowls. Top with squash mixture and ricotta, dividing evenly. Garnish with parsley; drizzle with oil. Serve with Parmesan.
cold sesame noodles
MAKES 5 SERVINGS
1 package (10½ ounces) dried udon noodles
1 baby bok choy
¼ cup smooth peanut butter
5 tablespoons toasted sesame oil
3 tablespoons soy sauce
¼ cup rice wine vinegar (not seasoned)
1 large garlic clove, minced
2 teaspoons sugar
½ teaspoon crushed red pepper flakes
Sesame seeds, for garnish
1. Bring a large pot of water to a boil; cook the noodles according to package directions. Drain; let cool completely.
2. Bring 3 cups water to a boil in a medium saucepan; boil the bok choy 30 seconds. Drain; rinse well. Let cool; coarsely chop.
3. Whisk together the peanut butter, oil, soy sauce, vinegar, garlic, sugar, and red pepper flakes. Put the