I have several more recipes from The Moosewood Restaurant Table I want to try, even featured on our menu this week, but due to the tragic passing of Anthony Bourdain, the Food52 Cookbook Club has decided to add two of his cookbooks to our lineup for the month and I really want to pay homage to him by cooking from his book Appetites for the rest of the month. That being said, I do have one more meal to share for now from Moosewood and a short book review today.
Spinach and Apricot Pasta – the thought of it had me immediately skeptical and intrigued. I love a good quick vegetarian pasta dish (see my creamy sun dried tomato pasta) and when I looked at the very basic ingredients that we already had on hand, I knew it was going to be a dish to make.
The funny thing about trying a recipe you know could be quick and easy is that the first time, you always stuff that up. And I well and truly turned a meal that should’ve only taken 30 minutes into over an hour and used probably 3 times the number of dishes that I should’ve. It’s all part of the challenge of a new recipe.
The first thing to do is chop up some dried apricots and leave them to soak in boiled water and toast some pine nuts. Put a box of pasta on to cook and get started on the rest of the sauce. Saute some minced garlic in olive oil, add spinach and let it wilt.
Drain the pasta reserving some of the pasta water and return the pasta to the saucepan. Add some more olive oil and some crumbled feta and the pasta water and stir it through to make it saucy. Then add this pasta to the big saute pan with the spinach and then drain and add the apricots and add the pinenuts. Season with salt and pepper and you’re done!
I couldn’t help myself when I saw a cheesy garlic toast recipe. I had to make it and we had to have it with this pasta. And it was so easy to throw together!
You cook a whole head of peeled garlic in olive oil over low heat until it’s nice and soft then you add some parmesan cheese, fresh parsley, lemon zest and red pepper flakes and wizz it all together with a stick blender. Spread this mixture onto a baguette that’s been sliced lengthwise and put it in the oven until it’s nice and melted. Then you just chop it into smaller pieces and serve.
This bread was the perfect complement to our vegetarian pasta dinner. What a feast!
The Moosewood Restaurant Table cookbook was not one I was very excited about to be honest. However, when I finally got a hold of it and flipped through it, there were a list of recipes a mile long I wanted to try. Each recipe we’ve had so far has been successful and I love that there are some recipes that are vegan in there too. I’m really looking forward to having the Butternut Latkes with the Fennel Apple Slaw (taste testing the slaw to see if it would be good to have on pulled pork burgers for Aaron’s birthday dinner). I’m also interested in the Cheesy Grape Risotto and for sweets there are definitely a few still – the scones and the vegan apple blueberry crumble come to mind.
This book makes vegetarian cooking feel approachable and the results are so comforting you forget you aren’t eating meat. I like that you don’t have to purchase weird ingredients to enjoy the meals in this book yet I love how elegant it all is. You feel like you’re eating something in a nice restaurant indeed.
To look back at the other recipes we’ve cooked from Moosewood, click on the links below: