Enjoy these recipes from Lantern Chef Andrea Reusing. Click here to read our profile on Andrea Reusing and Lantern.
Macaroni with Beans, Roasted Pumpkin, and Ham Hocks
Serves 8 to 10
Author: Andrea Reusing
- 4 cups ½-inch-cubed, peeled, small, sweet, orange “eating” pumpkin or winter squash, such as butternut (about 1½ pounds)
- 3 tablespoons extra virgin olive oil, plus more for serving
- Kosher salt and freshly ground black pepper
- 1 pound dried large macaroni-type pasta
- 2 large red onions, cut in half and then lengthwise into ¼-inch-thick slices
- 8 garlic cloves, smashed and coarsely chopped
- 2 cups shredded cooked ham hock meat
- 3 dried red chilies, such as de árbol, crumbled if more heat is desired
- Leaves from 3 to 4 small sprigs fresh rosemary (about 2 tablespoons)
- ¾ cup dry white wine
- 2 cups cooked white beans
- 2 cups bean cooking liquid
- Grated Parmesan cheese, for serving
- Preheat the oven to 475°F. Bring a large heavy pot of salted water to a boil. Place a large heavy baking sheet in the oven for several minutes to preheat. In a large bowl, toss the pumpkin with 1 tablespoon of the oil and a generous sprinkling of salt, and then spread it out in one layer on the hot baking sheet.
- Return to the oven and roast for about 8 minutes, tossing once about halfway through, until the pumpkin is golden brown but not quite tender. Set aside.
- Cook the pasta in the boiling water until it is not quite al dente. Scoop out 3 cups of the cooking water into a bowl before draining the noodles in a colander in the sink; set both aside.
- Return the pot to the stove over medium-high heat. Add 1 tablespoon of the oil along with the onion and garlic, tossing to coat them in the oil, and season with salt. Cook for about 3 minutes, until the onion is starting to wilt and get a bit of color. Push the onion to one side and re-center the pot so that the now empty space is over the hottest part of the burner. Add the remaining 1 tablespoon oil and then the ham, chilies, rosemary, and a pinch of salt. Cook for 1 minute, until the ham gets some color and the rosemary and chilies start to crisp. Add the wine and cook for 30 seconds, scraping the pan, until slightly reduced.
- Raise the heat and add the beans and bean liquid. Bring to a boil and add the pasta, stir well, and cook for 1 minute. Season with salt, and add pasta cooking water as needed to keep about 1½ inches or so of liquid in the bottom of the pot. Add the squash and continue to cook until the squash is hot and cooked through and the pasta is the desired tenderness, about 3 minutes. Add a little extra pasta water if necessary to moisten, and divide among warm bowls, passing the Parmesan cheese and extra olive oil at the table.
Serves 4 to 6
Author: Andrea Reusing
- 4 pounds bone-in beef short ribs
- 1 tablespoon plus 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons expeller-pressed vegetable oil
- 1 cup (about 1 ounce) dried porcini mushrooms
- 1 large yellow onion, cut into quarters
- 1 head of garlic, unpeeled, cut in half crosswise
- 1 bunch (about 12 medium) radishes
- 2 medium carrots or 1 bunch of baby carrots
- 1 bunch spring onions or 1 medium leek
- Horseradish, mustard, coarse sea salt, and pickles, for serving
- Trim the silverskin and any excess fat off the short ribs, and season them with the 1 tablespoon salt and the pepper. Refrigerate for at least 6 hours or overnight.
- Preheat the oven to 225°F.
- Heat a heavy pot or Dutch oven over medium-high heat, and add the oil. Sear the ribs on all sides until deep golden brown, about 10 minutes. Remove the meat and discard any remaining oil. Put the ribs back in the pot, meat side down. Add enough cold water to cover the ribs by 2 inches (about 3 quarts). Bring the liquid to a simmer and cook, repeatedly skimming off any foam, for 10 to 15 minutes. Add the porcini, onion, garlic, and remaining 1 teaspoon of salt. Bring back to a simmer. Tent the meat with a piece of parchment or aluminum foil by placing it on top and then crimping it snugly around the ribs so that the edges nearly meet the liquid. Cover the pot with a tight-fitting lid, transfer it to the oven, and braise for 6 hours.
- Trim the radishes, leaving about ¾ inch of green stem. Unless they are very small, cut them in half. Cut the carrots on the diagonal into ½-inch-thick rounds; or, if using baby carrots, peel and trim them, leaving ¾ inch of the green stem. Trim the spring onions or leek and slice into chunks (wash the leek well). One vegetable at a time, blanch in boiling salted water until just tender.
- Remove the ribs and strain the broth through a fine-mesh sieve into the saucepan. Skim the fat from the broth; then add the blanched vegetables to the broth and reheat gently. Adjust the seasoning and serve the ribs and the vegetables in the broth with the accompaniments.
Grilled Broccoli with Parsley, Garlic, and Anchovies
Delicate fresh broccoli and cauliflower from a garden or small farm don’t resemble the useful California sorts that are a fixture in our produce drawer the rest of the year, and so we enjoy them while we can. But because broccoli and cauliflower do travel and keep exceptionally well, I make recipes with them year-round, just allowing for slightly longer cooking times when dealing with more mature vegetables. Serves 4
- 2 small bunches of tender broccoli
- 2 tablespoons olive oil, plus more for serving
- 6 anchovy fillets, minced
- 2 garlic cloves, mashed to a paste
- Grated zest of 1 lemon
- ⅓ cup finely chopped fresh flat-leaf parsley leaves
- 2 teaspoons chili flakes, or to taste
- Prepare a hot fire in a charcoal grill.
- Cut the broccoli lengthwise to make long florets with all of the tender stem attached. Blanch in well-salted boiling water for just 15 to 20 seconds, a little longer if the broccoli is very mature. Drain well, transfer to a medium bowl, and toss with 1 tablespoon of the oil. When the flame has died down and the coals are completely covered with ash, grill the broccoli to slightly char it all over.
- Mix the anchovies, garlic, lemon zest, parsley, remaining 1 tablespoon oil, and chili flakes in a bowl. Add the grilled broccoli, toss well, and serve with olive oil at the table for drizzling.