Pasta alla Puttanesca

This spicy pasta dish originated in the Naples area, where it was named for local women of the evening, who used to make this for their clients.  It can be quickly assembled using a few kitchen staples.  If you like it spicy, then this dish is for you.


Ingredients:

4 T. olive oil
2 cloves garlic, finely minced
1 T. dried pepper flakes
2 oz. can anchovy fillets, chopped
14.5 oz. can diced tomatoes
2/3 c. pitted black olives (or Kalamata, used in demonstration)
2 T. capers, rinsed
1 T. tomato paste
1 lb. spaghetti
2 T. fresh parsley, chopped

Bring a large pan of water to a boil.  Add salt and spaghetti.  Stir and cook until pasta is al dente.

In a large frying pan, add olive oil, garlic, and dried peppers.  Cook 2-3 minutes until garlic is golden.

Add anchovies and mash with a fork into the garlic and peppers.

 

Add tomatoes, olives, capers, and tomato paste.  Stir well and cook over moderate heat.

Drain pasta and add to skillet.  Toss with tongs.  Raise the heat and cook for an additional 1-2 minutes, turning the pasta constantly. 

Sprinkle with parsley and serve.  Traditionally, no cheese is served with this dish.  However, this is at your discretion.

Serves 4

Swedish Chef's Banana Cream Pie

In honor of Father's Day, I decided to make one of my favorite pies.  The recipe may seem a little fussy, but it is fairly simple when you break it down into the various steps.


Pie Crust:
Use your favorite pie crust recipe.  Or, to simplify matters, use a frozen or refrigerated, prepared crust.  In this demonstration, a refrigerated pie crust was used.  I rolled it out, fitted it to the pan, folded the edges under, and fluted the edges.

 
I then pricked the bottom and sides with a fork, placed a piece of foil over the crust, and filled it with dry beans.  The beans weigh the crust down and keep the edges from shrinking.  This technique is called blind baking.  Bake at 450º for 10-12 minutes.

 Remove from oven and remove foil and beans.  Using a fork, re-prick the bottom and sides of crust.  Return to oven for 3-4 minutes or until crust is lightly brown.  Remove from oven and allow to cool completely.

Filling:

Ingredients:
2 ripe bananas
¼ c. corn starch
1/8 t. salt
5 large egg yolks
2 c. whole milk
½ c. evaporated milk
1 t. vanilla extract
2 T. unsalted butter
2 t. brandy

Whisk sugar, corn starch, and salt together in a medium saucepan.  Whisk in the eggs yolks.

 

Immediately, but gradually, whisk in the whole milk, then the evaporated milk.  Add vanilla.  Bring the mixture to a simmer over medium heat, whisking frequently until slightly thickened.  Cook for one minute, until mixture is thick and smooth.

 
Off the heat, whisk in butter and brandy.

Pour filling into a shallow pan.  Lay a sheet of plastic wrap flush to the surface of the filling, in order to prevent a skin from forming.  Allow to cool at room temperature until just warm, about thirty minutes.

Pour half of the warm filling into the baked shell.

 
Slice two ripe bananas into quarter inch pieces.  Place banana pieces in a single layer over the filling.

Use the remaining filling to cover the bananas.  Add a sheet of plastic wrap flush to the surface of the filling, and refrigerate until completely chilled, about four hours.

Topping:
1 c. heavy cream, chilled
1 T. granulated sugar
1 t. vanilla extract

 

 
Just before serving, whip the cream, sugar, and vanilla together in a chilled bowl, until soft peaks form.  Spread the whipped cream over the top of the pie.   Return to the refrigerator to chill before serving.

This recipe serves 8 people.

Classic Chicken a la King

To all of my followers, I apologize for the delay in postings.  Over the summer, we will be traveling and the posts may be sporadic.  However, I invite you to check now and then to see if a new recipe has been published.  Thank you again for your support, and the Swedish Chef will be back at the end of summer with regular weekly posts.

Ingredients:

8 T. butter (includes 2 T. reserved for sauteeing)
9 T. flour
3/4 t. salt
1/8 t. nutmeg
dash of pepper
3 c. chicken broth
1 c. heavy cream
1 c. sliced mushrooms
1 bell pepper, chopped
2 c. cooked chicken, chopped (approx. 3 boneless chicken breasts)
½ c. sliced pimentos
2 egg yolks, beaten
¼ c. sherry
2 T. chopped fresh parsley
frozen tart shells or toast



Although I do not show it in this demonstration, I usually place my chicken breasts in a saucepan, covered with cold water.  Add 2 bay leaves and 4 whole peppercorns.  Bring the chicken to a boil, and boil for 10 minutes.  Cover and turn off heat.  Remove to a plate to cool and cut into desired pieces.

 

 

Melt 6 T. butter in a saucepan.  Once melted, blend the flour, nutmeg, salt and pepper.  Cook over medium heat with a whisk until butter and flour are absorbed.  Allow a couple of minutes to cook the flour taste out.

 

Add chicken broth and cook for 2 minutes or until thickened, stirring constantly.  Remove from heat and stir in cream.  Pour sauce into top of double-boiler.  If you do not have a double-boiler, simply place a bowl over simmering water, making sure that the water does not touch the bottom of the bowl.

 

 

Sauté the mushrooms and bell pepper in a skillet with the remaining 2 T. of butter.  Sauté until tender.  Add vegetables, along with chicken and pimentos, to the sauce.  Heat over hot water, stirring constantly.

 

 

Just before serving, stir a small amount of hot mixture into the egg yolks (tempering).  This will keep the eggs from curdling.  Add the yolks to the sauce.  Add sherry and chopped parsley.  Stir to combine.

 
Spoon mixture into prepared tart shells or over toast.  Yields 4-6 servings.