Seal The Deal Pasta From Downtime Food

SEAL THE DEAL PASTA FROM DOWNTIME

Steps:

• Bring a large pot of water to a boil. Using a small, sharp knife, cut a shallow X in the skin on the bottom of each tomato. One at a time, add the tomatoesto the water and cook just until the skin loosens, about 10 seconds (or longer, depending on how ripe the tomatoes are). Using a slotted spoon, transfer each tomato to a large bowl. When the tomatoes are cool enough to handle, use the small knife to peel off the skins. Save the water for cooking the pasta.
• TIP:.
• If your tomatoes are not very ripe, it may take a few extra seconds in the boiling water toloosen the skins.
• Halve the tomatoes lengthwise. Working over a small bowl, use your finger tip to poke out the seeds and gel. (Save them for another use.) Chop the tomato flesh into 1/2-inch (12-mm) pieces. Coarsely chop the basil.
• Bring the pot of water back to a boil and add the fine sea salt. Stir in the pasta and cook, stirring every 2 minutes, until the pasta is al dente, about 8 minutes, depending on the brand.
• While the pasta cooks, make the beurre blanc sauce: Cut the butter into small cubes. Bring the vermouth to a boil in a small saucepan over high heat andcook until reduced to 1/4 cup, about 2 minutes. Turn the heat down as lowas it will go. A few at a time, whisk in the butter cubes, letting the butter soften into a thick sauce without actually melting. Keep adding bits of butter, moving the pan off the heat now and then so it can cool slightly, until all of the cubes have been incorporated and the sauce is smooth. Stir in the tomatoes and basil and remove from the heat.
• TIP:.
• You're not melting the butter here, just getting it warm enough to become fluid but still opaque. Take your time and don't overheat the butter.
• Place the pasta serving bowl in the sink and set a colander inside. Drain the pasta into the colander. Return the pasta to its cooking pot and let the water stand in the bowl for a minute to warm it. Empty and dry the serving bowland add the pasta. Add the sauce to the pasta and mix gently but thoroughly. Season with flaky salt and transfer to the warmed serving dish.
• Serve immediately in bowls, being sure to reach all the way to the bottom of the serving bowl to scoop up the sauce.
• Recipe courtesy of Downtime by Nadine Levy Redzepi.
• Get the book here: https://www.amazon.com/Downtime-Deliciousness-Nadine-Levy-Redzepi/dp/0735216061/.

PUDGE POTATOES

Steps:

• Place potatoes, chicken stock, pepper, garlic, sun-dried tomatoes and olive oil in a large, flat-bottomed pan over medium-high heat. Bring to a boil; reduce heat and simmer on medium heat, covered, until potatoes are very tender, about 20 minutes. Remove from heat; sprinkle Parmesan over potatoes and mash with a hand masher. Add salt to taste. Stir in basil and serve.

THE LILEK PENGUIN

Steps:

• Hard boil the eggs. Drain, set aside to cool then peel.
• BODY: Cut a small slice off the wide end of each egg. (Cut the slice so that the penguin can stand up on its own.).
• FLIPPERS: Slice three olives in quarters lengthwise. Cut a small slit down each side of the "body" of an egg and insert one olive piece on each side.
• CHEST: Cut approximately 1/2" sliver of black olive lengthwise. Make a tiny slit down the middle of the hard boiled egg and carefully insert the olive sliver.
• HEAD: Place one toothpick down the center of the top (narrow end) of each hard boiled egg. Attach the whole olive with the hole in the center of the penguin's face.
• NOSE: cut six small triangular pieces of carrot or bell pepper-large enough so that it will fit snugly in the olive hole and not fall out. Place the carrot or bell pepper piece in the olive hole.
• To serve, arrange the endangered penguins on an irregularly shaped piece of styrofoam.