Orecchiette with Crab & Hot Pepper.

We are quickly approaching the two week mark of the Connemarathon. For the first time in my marathon training life, I feel rather anxious-slash-generally not giving a rat’s ass. I’d like to just get to Ireland, run the race, and have a blasty with my friends. And drink whisky. So. Much. Whisky.

One more weekend of long running and compression socks.

I’ll catch y’all next week in Taper Town.

Orecchiette with Crab & Hot Pepper
Serves 2

Ingredients
½ lb orecchiette pasta
1 serrano pepper, minced
1 medium shallot, minced
16 oz. jumbo lump crab meat, cleaned and picked through of any shells
1 Meyer lemon, zested
Extra-virgin olive oil
Salt & pepper

Procedure
1. Bring a large pot of salted water to a boil; add pasta; cook according to directions to al dente.
2. Meanwhile, heat large sauté pan to medium heat; add 2-3 Tbsps. oil; add shallot and serrano, sweat for 6-7 minutes; add crab meat; season with salt and pepper.
3. When pasta is done, transfer with slotted spoon or spider to sauté pan; toss with Meyer lemon; season to taste**; serve.

So light and delightful… DeLIGHTful.. See what I did there?

**If pasta is too dry, add a ladle of pasta water.

 

Penne with Cauliflower/Pear/Hazelnuts/Sage.

Well, I think we can say that it’s officially spring in New York City.

Or can we?

While I appear the be getting my annual springtime allergies (or sinus infection, it’s still to be determined), His Lordship and I walked home from the New York Philharmonic in wind and below freezing temperatures.

At least the weather gods are playing nice for this weekend’s long runs and half marathon.

Speaking of which, good luck to all those running the NYC Half this weekend! Look for me at Engineer’s Gate complete with foam finger and Irish coffee.

Penne with Cauliflower/Pear/Hazelnuts/Sage
Serves 2

Not my finest photo, but whatever.

Ingredients
¼ cup red onion, minced
1 Bosc pear, diced
1 head cauliflower, cut into small florets
3 Tbsps. sage, cut en chiffonade
¼ cup hazelnuts, chopped
½ lb. penne rigate
½ cup asiago, grated
Extra-virgin olive oil
salt & freshly ground pepper

Procedure
1. Toss cauliflower florets with 3-4 Tbsps. olive oil, salt, and pepper. Place on parchment paper-lined baking sheet and roast in a preheated 400˚F oven for 30-35 minutes until golden.
2. Heat 2 Tbsps. olive oil in large sauté pan; add onion and sauté 5 minutes; add pear, sauté 10 minutes; add roasted cauliflower and hazelnuts; reserve on warm burner.
3. Meanwhile, bring large pot of salted water to a roiling boil; cook pasta according to directions; toss with asiago and sage; season to taste.

Orecchiette With Brussels Sprouts/Roasted Carrots/Goat Cheese.

So, I’ve been a little quiet this week. So quiet, in fact, that I’ve been falling asleep between 8:30-9:00 on most nights. And before the sleeping hour, due to stuffing my face with anything and everything, most likely because I’m in the thick of training.

Yes, the Connemarathon is less than one month away.

Joy.

I’m beyond intimidated, as this race is much hillier than anything ’round these part (whoops, there goes the South in me), I’m sure to be jet lagged, I haven’t run a marathon in a year, and I’ll be running without anything to keep me distracted whilst running (no headphones). BUT, the show must go on, and more three hour runs will be had.

Woof.

Orecchiette With Brussels Sprouts/Roasted Carrots/Goat Cheese
Serves 2

Little ears full of veg.

Ingredients
1 pint Brussels sprouts, cleaned, cut in half, and sliced into half moons (No, they will not stay in half moons. It’s fine.)
1 medium shallot diced
2 cloves garlic, minced
5 medium carrots, halved and sliced into 1/2-inch thick half moons
4 oz. goat cheese, crumbled
½ pound orecchiette pasta
Extra-virgin olive oil
Salt & pepper

Procedure
1. Roast carrots: Preheat oven to 400˚F. Toss carrots with olive oil, salt, pepper, and place on a baking sheet lined with parchment paper. Roast for 30-35 minutes until golden brown. Remove from oven; cool; reserve.
2. Meanwhile, prepare Brussels: heat 2-3 Tbsps. olive oil in large sauté pan over medium heat. Add shallot and garlic; sauté until golden, about 3-4 minutes. Add Brussels sprouts and saute for 10 minutes, until golden brown. Season with salt and pepper; add carrots and combine.
3. Prepare pasta: Bring a large pot of salted water to a rolling boil. Add pasta, cook according to directions to al dente (10 minutes). Transfer pasta to Brussels/carrots; toss with goat cheese and pasta water if necessary; season with salt and pepper; serve.