The Last Porch Pasta of the season?

Fettuccini with eggplant and greens

INGREDIENTS:

1.     Japanese Eggplants

2.      Mixed greens

3.     Olive oil

4.     Carrot thinly sliced

5.     Shallot

6.     Garlic

7.     Dry Sherry

8.     Fresh Oregano and Tarragon

9.     Sundried tomatoes

10. Al dente brand mushroom Fettuccini

PROCESS:

Prepare the soffrito – shallots, carrots, celery, and garlic.  Add the eggplants and cook covered over low-medium heat.  After several minutes add a splash of dry Sherry and the fresh herbs, along with a few chopped sun dried tomatoes in oil.   Continue cooking while waiting for the pasta water to boil. Add the mixed greens and 1/3 cup of chicken broth about 10 minutes before the pasta is expected to be ready.  Add the pasta when ready and mix thoroughly.

COMMENTS:

This may be our last “porch pasta” for the season. The eggplant plant appears to be headed toward plant heaven after having a great season, and it looks like the greens will be joining it. The basil is done, but the tarragon, oregano, thyme, and rosemary look like they may be around a bit longer. The tomatoes are quickly becoming history, however we have a counter full of green ones we picked to save from the freeze.

6-2-17 day 2 Penne with beans and greens

I walked into the kitchen tonight to prepare diner and was immediately reminded of a WWII song, Coming in on a wing and a prayer.  Revising a line from that song, I began singing to myself, “though there’re three burners gone, I can still carry on, cooking pasta on a wing and a prayer”. I guess you need to know the song to appreciate this so here is a link to check: http://www.historyonthenet.com/authentichistory/1939-1945/3-music/06-Services/19420200_Comin_In_On_A_Wing_And_A_Prayer-Song_Spinners.html  This is one of first songs I learned. But I digress.

Tonight’s mission was to use the greens from the porch garden that were ready to be harvested.  An easy and pleasant task using white beans, pasta, and a combination of beet greens, mustard greens, and Swiss chard.  The challenge was to accomplish this with only one burner.

INGREDIENTS:

1.Penne pasta

2. Mixed greens

3. Onion-celery-garlic

4.Beans (small white beans- but any other will do)

5. Fresh basil and parsley

6. Olive oil

7. Red pepper flakes

PROCESS:

Cook the onions and celery and red pepper flakes over medium –low heat until soft.  Add the garlic and cook for several minutes before adding the can of beans and the basil. Cook for 5-10 minutes.  At this point I replaced the skillet on the burner with a pot of salted water and blanched the greens in the boiling water for about 3 minutes. I transferred the green to the skillet with the beans, placed it back on the burner, and simmered for about 10 minutes before removing it and returning the pot of water to the burner to cook the pasta.  The pasta was then added to the beans and greens, which went back on the burner for about 2-3 more minutes of cooking.  Did you get all that?

COMMENTS:

It was worth all the effort.