Beautiful big seafood pasta

Beautiful big seafood pasta

In this week’s New York Times, Dan Pelosi (aka @grossypelosi) wrote about the Feast of the Seven Fishes, a multi-course seafood dinner served in Italian-American households on Christmas Eve. The classic menu offers seven different fish in seven different dishes, but Pelosi has recalculated the math to bring up the drama that feast-making can generate, as vividly demonstrated in Season 2 of “The Bear.”

His formula? “Prepare seven fish, but not seven dishes,” he writes. genius. It offers four great recipes, two of which combine several sea creatures. There’s a garlicky seafood salad, breadcrumb-coated clam oreganata, golden fried anchovy balls, and, as a centerpiece, a main course of mussels and cod bucatini with a spicy tomato sauce. Any one of these could be an excellent addition to your holiday table, and all four of them together really add up to an unforgettable fishy feast.


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But maybe you prefer grass to surf? In this case, this Roast Beef with Orange Horseradish Sauce is luxurious and easy to make. A good cut of beef like a tenderloin doesn’t need a lot of fancy garnishing or technique. A quick sear to brown the surface and a short time in the oven will cook the meat to pink perfection. Then, if you like, you can add a quick, rich sauce of crème fraîche with tart horseradish and some orange zest to boost the juiciness of the beef.

On the side you can serve Hetty Louis McKinnon’s new recipe for Warm Roasted Carrot and Barley Salad, a colorful mixture of roasted carrots marinated in honey and lemon, then tossed with barley and a spiced tahini dressing. This would also make for a satisfying meat-free meal during the week, whether before or after the holiday.

Another excellent entry into the weeknight vegetable canon is Caramelized Kai Chun Pasta with Roasted Chickpeas. This 20-minute delight combines crunchy chickpeas roasted in olive oil with browned bits of Brussels sprouts, capers, and Parmesan, all mixed with tagliatelle and livened with lemon.

During the long, cold, dark nights of winter, you may find yourself drawn to something fragrant and slowly ripening. Spicy Korean Chicken Stew from Sohui Kim and Rachel Wharton (as modified by Sarah Bonesteel) Seasons chicken and potato portions with tongue-tingling gochugaru, fish sauce, garlic, and radish kimchi, all gently cooked. Serve with a bowl of rice for a very warm and comforting meal.

For dessert, how about a little more comfort in the form of a caramel-covered cream cake? Rick Martinez’s recipe, inspired by Mexican tres leches cake, combines three different types of milk—evaporated, sweetened condensed, and whole—to give the creamy pudding an especially deep flavour. Since pancakes can (and should) be made at least a day in advance, they’re a perfect way to end any holiday feast without the extra stress of a day.

To get these and all the other recipes available in New York Times Cooking, you’ll need to subscribe (thank you if you already do). For technical issues, email cookingcare@nytimes.com; There is always someone who can help you solve the problem. I’m at hellomelissa@nytimes.com if you want to scream.

That’s all for now, see you on Wednesday.

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