Rigatoni with Cauliflower Sauce and Toasted Garlic Breadcrumbs

Rigatoni with Cauliflower Sauce and
Toasted Garlic Breadcrumbs

I tried this recipe last week.  It made a nice meal that was almost meatless if you don't count the Italian bacon or Pancetta which is technically meat.  This recipe comes from Rachael Ray.  Generally, I think her recipes are a bit complicated for the outcome but this one was pretty good.   It got my family to eat cauliflower which is a good thing.   

Rigatoni with Cauliflower Sauce and Toasted Garlic Breadcrumbs

Ingredients:

For the Breadcrumbs:

·         2 tablespoons EVOO – Extra Virgin Olive Oil

·         4 tablespoons butter 

·         6 cloves garlic, minced

·         1 cup breadcrumbs, Panko or homemade (coarse ground)

·         1/3 to 1/2 cup flat-leaf parsley tops, finely chopped

·         1/3 to 1/2 cup grated Parmigiano-Reggiano cheese

For the Cauliflower Sauce:

·         2 tablespoons EVOO – Extra Virgin Olive Oil

·         1/4 pound pancetta, guanciale* or bacon, chopped

·         1 onion, chopped

·         2 to 3 cloves garlic, chopped

·         2 tablespoons rosemary, finely chopped

·         2 tablespoons thyme, finely chopped

·         1 teaspoon crushed red pepper flakes

·         3 tablespoons chopped golden raisins

·         1/2 cup dry white wine

·         1/2 cup chicken stock

·         1 head cauliflower, root and core cut away from head with sharp paring knife

·         Salt and pepper

·         1 pound rigatoni

·         3 tablespoons butter

Yields: 4-6

Preparation:

For the breadcrumbs, heat EVOO and butter over medium heat, melting butter into oil. Add garlic and stir 1-2 minutes. Add breadcrumbs and stir until very fragrant and deeply golden in color. Remove breadcrumbs from heat and cool; toss with parsley and cheese.

For the sauce, heat EVOO, a couple of turns of the pan, over medium-high heat in a Dutch oven. Add pancetta, guanciale or bacon and stir until rendered and crispy, 3-4 minutes. Add onions, garlic, rosemary, thyme, red pepper flakes and raisins, and stir to soften 3-5 minutes. Add white wine and stock, set cauliflower into pot, season with salt and pepper, and cover. Cook 15-20 minutes until very tender then mash up into small pieces with wooden spoon or potato masher.

Meanwhile, bring a large pot of water to boil for pasta. Salt water and cook pasta to al dente. Add a cup of starchy water from pasta to sauce just before draining.

Along with starchy water, stir butter into cauliflower sauce. Combine with pasta and adjust seasoning. Serve in shallow bowls topped with garlic breadcrumbs. 

*Guanciale (Italian pronunciation: [ɡwanˈtʃaːle]) is an unsmoked Italian bacon prepared with pig's jowl or cheeks. Its name is derived from guancia, Italian for cheek. Guanciale is similar to the jowl bacon of the United States.   This definitionis from www.wikipedia.org.

Dried Fruit and Nut Loaf

I can't explain what possessed me to make this... dare I say.... fruit cake.  I never made one before.  I'm not even a big fruit cake fan.  So I can't explain my need to make this loaf.  I found the recipe on www.joyofbaking.com.  It looked interesting and I had an over abundance of dried fruit in the house.  Maybe that was it.  I don't know but it came out great.  I used 5 mini loaf pans instead of one 9 x 5 loaf which helped with the baking since my oven is set so low.  I did compensate and get the temperature in the oven up to 300 degrees.  It did not seem like this loaf would even hold together.  There are more fruit and nuts than batter so it is probably better for you than the average fruit cake.  My mother absolutely loved it and so did my  husband.  I had no idea he even remotely liked fruit cake.  I thought it was pretty good, too.  So give this recipe a chance if you have the opportunity.  I think you'll like it.  It may even change your opinion of the dreaded fruit cake!

Keep in mind that you don't have to use the dried fruits that are recommended in the recipe.  As long as you use 3 cups of dried fruit and 3 cups of chopped nuts you will be fine.  Just be careful about buying good quality, fresh dried fruit (which sounds like an oxymoron).  I used cranberries, apricots and figs for the dried fruit and pecans instead of walnuts. I think that any way you mix it, this loaf will be tasty.

Dried Fruit and Nut Loaf

3/4 cup (95 grams) all purpose flour

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

3/4 cup (160 grams) firmly packed light brown sugar

3 cups (300 grams) coarsely chopped walnuts (can also use pecans, hazelnuts, or almonds)

1/2 cup (65 grams) dried cherries and/or cranberries

2 cups dates and figs, pits removed and cut into quarters

1/2 cup (85 grams) dried apricots, cut into quarters

3 large eggs

1 teaspoon pure vanilla extract

Dried Fruit and Nut Loaf: Preheat oven to 300 degrees F (150 degrees C) and place the rack in the center of the oven. Butter, or spray with a vegetable oil spray, a9 x 5inch (23 x 12 cm) (8 cup) loaf pan, and line the bottom of the pan with parchment paper.

In a large bowl, whisk together the flour, baking soda, baking powder and salt. Stir in the brown sugar, walnuts, and dried fruits. Use your fingers to make sure that all the fruits and nuts have been coated with the flour mixture. In a separate bowl, beat (with a wire whisk or an electric hand mixer) the eggs and vanilla until light colored and thick (this will take several minutes). Add the egg mixture to the fruit and nut mixture and mix until all the fruit and nut pieces are coated with the batter. Spread into the prepared pan, pressing to even it out.

Bake for about 60 to75 minutes, or until the batter is golden brown and has pulled away from the sides of the pan. (If you find the loaf over browning, cover with aluminum foil.) Remove from oven and place on a wire rack to cool. When cool, lift the loaf from the pan. To store, cover with plastic wrap or aluminum foil. This loaf is best after being stored for a couple of days. Will keep for about 2 weeks at room temperature or for a couple of months in the refrigerator. Cut into small slices with a sharp knife.

Makes one - 9 x 5 inch (20 x 13 cm) loaf.

Read more:http://www.joyofbaking.com/DriedFruitandNutLoaf.html#ixzz1k69HjmaV

Enjoy!