Recipe #54 - Beans, Pasta, Spinach & Cheese

We made this with black beans, which is fine, but the beans tend to "dye" the rest of the dish with their color. We decided to try white beans instead on the next go-around.

1/2 lb. bite-size pasta (rotini, farfalle, cavatappi, etc.)
2 Tbsp. olive oil
4 cloves garlic, finely minced
3 ripe tomatoes, cored, seeded and diced
1/2 yellow bell pepper, cored, seeded and diced
1 15 oz. can great northern (white) beans
1/2 cup rich vegetable stock
Salt & pepper to taste
6 oz. fresh spinach, stemmed and chopped
1/2 cup shredded mozzarella cheese
1/2 cup shredded asiago or other hard cheese

Cook the pasta in boiling salted water according to package instructions. Drain in a colander and toss with a bit of olive oil to prevent sticking.

Heat the olive oil in a wok or large skillet. Add the garlic and cook for about 30 seconds, until fragrant. Add the tomatoes and bell pepper and cook for another couple of minutes, then add the beans, stock and spinach. Cook until the spinach is wilted throughout and season with salt and pepper.

Add in the cheeses and stir thoroughly. At this point, you can do one of two things: Either serve immediately as is, or put the whole thing into a baking dish, top with additional mozzarella and asiago, and bake for 15 minutes in a preheated 350 degree oven until the cheese on top is melted and starting to get bubbly.

In Praise of Great Films - Misunderstood Masterpieces

Ninth in a series by Mark DuMond

We recently posted about films that were "Flawed Masterpieces." That got me to thinking about movies which I can certainly proclaim masterpieces, but don't completely understand them.

That's a paradox. How can you say something is a masterpiece when you don't entirely get it?

I'd respond by pointing out certain examples in the worlds of creative art and music. I've been to a lot of art museums in the world and seen some art that I would consider masterpieces. But did I totally get it? Not unless someone came up to me and explained it. I've been a fan of the music of Pink Floyd for 40 years, and I've listened to some music they produced that I considered to be masterpieces, and without really understanding what they were about. ( I think it's possible even Pink Floyd didn't really know what they were about.)

So, is it therefore possible to call a film a "masterpiece" when you don't really get it? Here are a couple of examples of what I'm talking about:

2001: A Space Odyssey (1968)
This film was groundbreaking in so many ways. It had special effects that no one had ever attempted before (at least at that level). The movie went places no movie of its kind had ever gone. I first saw it when I was 17 years old, and was so transfixed that I sat there and watched it a second time. I've seen it so many times since that it's almost certainly the one film I've seen the most times in my life.

Yet ... I still don't completely understand it. But that doesn't detract from the fact that this is one of the best movies ever made. And it was made by the masterful Stanley Kubrick. His body of work is amazing. Not all his films were loved by everyone, and they weren't all commercial successes. But he never made one that wasn't interesting.

I've read many synopses, reviews, explanations and opinions of 2001, and no two are exactly alike. Simply put, this movie can mean different things to different people. And it obviously isn't for everbody. (If you like your movies tidily wrapped up and easily comprehended, go rent something else.)

But if you haven't seen this one from beginning to end, give it a try. Then maybe you can explain it to me.

Mulholland Dr. (2001)
Big fan of David Lynch since the days of Blue Velvet and then the Twin Peaks series. Come to think of it, I don't think I completely understand anything he's ever done, with the possible exception of The Elephant Man (and of course The Straight Story, which is 180 degrees out of whack for a David Lynch film, given his bizarre oeuvre).

Indeed, not every one of Lynch's films are in the "good" category to me. He lost me totally with movies like Wild at Heart and Lost Highway. However, Mulholland Dr. is riveting and maddening and interesting and wildly entertaining. At the very end, as the woman in the balcony utters the word "Silencio" (don't worry, that doesn't give anything away), you realize you've just seen a masterpiece. Lynch was nominated for an Oscar for Best Director for this movie, although that was the only Academy Award recognition the film received.

If someone asked me to explain Mulholland Dr. to them, I couldn't do it. If I watched it again, I still couldn't do it. For a pretty brief and cogent explanation, go to the Movie Pooper site.

But not before watching the movie!

Recipe #53 - Crab-Stuffed Baked Potatoes

Baked potatoes are great in and of themselves. But they're even better when dressed up with additional ingredients. For an example, check out our Recipe #32 (Veggie Bakers).

This recipe ups the ante by adding a little decadence: crab meat. We first tried this recipe several years ago, having lifted it from an ad by the Washington State Potato Foundation. It was originally created by Kathy Casey, one of Seattle's better-known cooking legends. We altered it a bit to make it "our" recipe, but it was certainly inspired by the one we found in the magazine ad.

The freshness and quality of the crab you use in this dish is critical. Very fresh crab meat is sweet and delicate, but crab that's been sitting around too long can turn this recipe into an unpleasant affair.

Makes four servings.

4 large baking potatoes, scrubbed and punctured with a fork

8 scallions, trimmed, cleaned and thinly sliced
2 tsp. olive oil

1/4 cup lowfat milk
1/4 lb. neufchatel (reduced fat) cream cheese
2 Tbsp. mayonnaise
1 Tbsp. canned diced jalapeno peppers
4 cloves garlic, peeled and finely minced
1 cup shredded asiago cheese
3/4 lb. very fresh high-quality crab meat
1 8-oz. package frozen artichoke hearts

Extra asiago or other cheese for topping the spuds.

Preheat oven to 400 degrees.

Put the potatoes in the oven and bake until very tender and cooked through. Start checking on them after 45 minutes by pulling a spud out and sinking the tip of a sharp knife into the center. If the potato offers any resistance, put it back in the oven and keep checking every five minutes or so. After you're sure the potatoes are well baked all the way through, remove them from the oven and allow to cool for 10 or 15 minutes.

While the spuds are in the oven, heat the olive oil in a small skillet, add the green onions, and saute for a couple of minutes just until they're cooked but not browned.

Meanwhile, add the frozen artichoke hearts to boiling water and cook for a few minutes. Drain and run under cold water to cool quickly. Chop them into bite size pieces.

Mix together in a large bowl the milk, cream cheese, mayo, jalapenos, garlic and cooked scallions.

After the baked potatoes have cooled a bit so you can handle them, cut the tops off lengthwise and scoop out as much potato flesh as you can, leaving a thin shell that can stand on its own. Add the potato pulp to the mixing bowl and mix well. Stir in the crab meat, chopped artichokes and asiago cheese.

Using a large spoon, put the potato mixture back into each baked potato shell. Sprinkle additional cheese on top of each spud. Put the potatoes back in the oven and bake for about 20 minutes, until the tops are golden and the spuds are cooked through.

Other than a simple green salad, you don't really need anything more than this to make a first class meal.

Recipe # 52 - Spring Vegetable Frittata

A frittata is also known as an Italian omelet. Instead of putting fillings into a folded-over version of an omelet (classically known as a French omelette), the ingredients are mixed into the eggs and the whole thing is cooked very slow and then finished in the oven.

This is one of many dishes we make that are very adaptable to whatever you happen to have on hand.

Makes four servings.

2 Tbsp. unsalted butter
8 scallions, cleaned, trimmed and chopped on the bias
1 shallot, finely chopped
2 garlic cloves, peeled and finely minced
1 small red potato, diced
8 stalks asparagus, sliced thin
1 small bunch broccoli, cut into bite size pieces
1 large poblano pepper, stem, seeds and pith removed, finely diced
1/2 lb. fresh baby spinach, stemmed and shredded

6 eggs
2 Tbsp. lowfat milk

1/2 cup shredded asiago cheese
1 cup shredded medium cheddar cheese

Heat the butter in a large skillet with an oven-ready handle. Add the scallions, shallots and garlic. Stir fry for a couple minutes. Add the potatoes, asparagus, broccoli and pepper. Stir fry for about five minutes until the vegetables soften. Add the spinach and cook until it wilts.

Preheat the broiler.

Beat the eggs and milk until well-mixed and frothy. Lower the heat on the veggies and add the eggs. Allow to cook on the low heat for a few minutes. Lift the cooked eggs on the bottom with a spatula and bring to the top. Cook for a few minutes more, continuing to fold the cooked frittata over to get the whole thing cooking evenly through.

Sprinkle the top with the grated cheeses. Put the frittata into the oven under the broiler on the top rack. Check after a minute, and then every 30 seconds. Remove the frittata from the oven when the cheese on top is bubbly and starting to brown.

Cut into wedges and serve immediately.

A frittata is great as a brunch dish, but with a green salad and a hunk of warm sourdough bread, it's also a wonderful dinner item.

Recipe #51 - Truffled Lobster Mac & Cheese

Mac and cheese is the ultimate comfort food. This recipe is comfort food taken to a new level. The richness of the truffle oil adds an element of decadence, and the minced lobster is devine. Try this with some steamed asparagus and green salad, along with a nice pinot gris or unoaked chardonnay.

3/4 lb. cavatappi (or pasta of your choice)
1 Tbsp. olive oil

1 medium lobster tail, meat removed and chopped
1 Tbsp. unsalted butter

3 Tbsp. unsalted butter
2 Tbsp. unbleached flour
2 cups lowfat milk
2 cups grated extra sharp cheddar cheese
1 Tbsp. truffle oil
Salt & pepper

1 cup medium cheddar cheese

Preheat the oven to 400 degrees.

Add the cavatappi pasta to boiling salted water and cook to package instructions until al dente. Drain in a colander. Add olive oil and shake to coat so the pasta doesn't stick together.

Meanwhile, melt butter in a small skillet and add the chopped lobster meat. Saute for a few minutes until the lobster is cooked through and opaque. Seat aside.

In a large saucepan, melt the butter and add the flour. Whisk it to create a roux. Add the milk and whisk over medium heat until it begins to thicken. Add the cheese and stir the sauce until the cheese melts. Add the truffle oil and stir. Season to taste with salt and pepper.

Add the cooked pasta and lobster to the pot and stir gently to combine. Pour the whole mixture into a baking dish which has been treated with non-stick spray.

Top with additional grated cheese and bake in the oven for 20 minutes, until hot and bubbly and the cheese on top is beginning to brown. Allow to sit for a few minutes and serve.