Smart Entertaining

After what seemed like a never ending winter, Spring is most assuredly here in New England.

On one of the first sun-kissed weekends of the season, I was lucky enough to spend a few days at a house in Provincetown, on Cape Cod, with some of my best girlfriends.

that beautiful blonde in white is bride-to-be Sarah

We were celebrating my dear friend Sarah’s bachelorette.  There were plenty of bubbly drinks, loud Britney spears dance parties, and of course, tasty food.

It was an estrogen packed fun-fest from start to finish, and reminded me of the importance of just letting loose with your girls every now and again.  No boys, no business, no talking with inside voices.

We didn’t see a reason to leave the house that first day. With the beach, the hot tub, and so many fun girls in one place, what’s the point?

So my friend Lily and I planned for dinner in on Friday night.  It had to be easy, so we could focus our efforts on completing the amazing Titanic puzzle that we found in a game drawer, and fuss-free, so we could excitedly yell in each others faces without interruption.

It had to be economical, because we were feeding a bunch of ravenous girls, and it had to be substantial enough to fuel our wild antics well into the night.

Sunday Gravy, that luscious red sauce, studded with slow-cooked meat and spiked with wine, was just the thing.

Thankfully, the house came equipped with a giant Le Crueset dutch oven! There is nothing better than an enormous, enameled cast iron pot for a big braise .

We were surprised and delighted by this kitchen. 3 ovens, a huge island, stunning views. A cooks dream.

Once we unpacked, I browned some sausages and pork ribs.  Then I sauteed some aromatics, returned the meat to the pot with some good canned tomatoes, plus a few glugs of wine,and set the whole thing in a very low oven for 4 hours.

Lily made a phenomenal Caesar dressing.  It packs the perfect salty, tangy zip, from plenty of lemons, and anchovy and garlic.  I’ll have to hound her for the recipe to share with you.

When everyone arrived, we simply boiled the pasta, threw together the salad and sat down to feast.  Not a bad way to kick-0ff the weekend.

I knew we nailed it when I saw the bride-to-be digging into a bowl at 2 in the morning.

And when we found ourselves eating the leftovers cold… for breakfast.

Hope you are finding some time for carefree fun this Spring!

And a note about the recipe, don’t feel like you need to have an army coming for dinner to cook this, the sauce freezes beautifully, and it’s  great to have on hand for unexpected guests, or a chilly evening when you need some easy comfort food.

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I hope 2013 is finding you all very well!

It’s been a while, and I thought it was time to check in.

The past few months have been fabulously full.

I auditioned for Food Network Star.

I am still here

Blizzard Nemo

Not in Sunny LA, filming in secrecy, so we know that didn’t happen. But auditions and call backs were a blast!

We spent time with family for the holidays, and ate lot’s of yummy food.

Artie enjoying breakfast at the School House cafe in Warner, New Hampshire. I'm currently adapting the recipe for this glorious cinnamon bread.

I  also wrote my first piece for Saveur, a city dozen guide to Boston, which you can check out here .

And then we moved.

And my kitchen looked like this

scary kitchen.

Thankfully, it now looks like this.

better kitchen.

A little messy. We are still waiting for a new dishwasher the landlord ordered.

But my eyes don’t  bleed when I look at it.

And now I can get the hell out of Home Depot, and get back to doing this.

first party at the new place!

A Valentine's dinner. Note the streamers.

In the meantime, I have been doing quite a bit of cooking in my cozy new kitchen, and during this blustery, frigid time of year, nothing makes me happier than fresh rosemary.

A couple nights ago I added a few stems to black-eyed peas, made overnight in the slowcooker.

Then I used it to flavor a kale and white bean soup.

I bought a rosemary studded boule, to soak up a chorizo, white wine and shellfish stew.

Rosemary, I’m feelin’ you right now.

So here is the very first recipe I ever wrote for the Boston Globe.

Piedmontese pasta with rosemary, and red wine, and it’s delicious.

Inspired by a solo trip to Italy, for a Slow Food conference in Turin, what seems like a million years ago.

youth? student? it was a million years ago.

There are my beloved hiking boots.

Which trudged through many a slushy snow pile, on the way to class at UNH.  Also, skunky beer puddles at the frats. I still rock them occasionally, though not as part of a “going out” outfit. Anymore.

Can’t take New Hampshire outta the girl.

Back to the pasta. it’s luscious, and savory, and can be made in the time it takes to boil the pasta water.

It’ll warm you right up!

If not, just fix yourself a whiskey.

Cheers and thanks for reading!

-Catherine

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Serves 4

Traditionally served over homemade meat ravioli, this bold, velvety red-wine sauce has long warmed the people of Piedmont in Italy’s north. It’s based on one cup each of wine and stock, reduced to a dark rich mixture that coats silky strands of egg fettuccine for a lighter take on a hearty mountain meal. Season the mixture with a pinch of red pepper flakes and earthy, fresh rosemary. Serve as an accompaniment to a pork or beef roast, replacing some of the stock with those savory pan juices. Or make it the main course for an easy weeknight dinner. Authentic versions use Barolo, but any big, Italian red wine will work. Save some for the cook.

 

	Salt and pepper, to taste
1	pound dried fettuccine
3	tablespoons olive oil
4	shallots, chopped
2	cloves garlic, chopped
1	teaspoon finely chopped fresh rosemary
1/8	teaspoon crushed red pepper
1	cup dry red wine
1	cup chicken stock
3	tablespoons unsalted butter
1/2	cup grated Parmesan cheese
2	tablespoons chopped fresh parsley

1. Bring a large pot of salted water to a boil. Add the pasta, and cook, stirring often, for 8 minutes. It should not be cooked through; the pasta will finish cooking in the sauce.

2. Meanwhile in a large skillet over medium heat, heat the olive oil. Add the shallots, garlic, rosemary, and red pepper. Cook, stirring often, for 5 minutes or until the shallots soften.

3. Add the wine, and increase the heat to medium-high. Bring the sauce to a boil and let it bubble steadily for 3 minutes or until reduced by half. Add chicken stock and let it bubble steadily for 5 minutes more. Remove the sauce from the heat and stir in the butter.

4. Drain the pasta and add it to the sauce. Cook over medium-high heat, stirring gently, until the pasta absorbs most of the sauce. Taste for seasoning and add more salt and pepper, if you like. Sprinkle with Parmesan and parsley and toss again.

Catherine Smart

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