- you can stream all the songs from Middle Cyclone from NPR- Greg Kott and Jim DeRogatis talk to Neko on today's Sound Opinions (a local Chicago affair)
I'm still absorbing the new album -- a different feel from Fox Confessor, full of love songs and paeans to nature. Only "Never Turn Your Back on Mother Earth" strikes me as a dud (insipid lyrics and backing vocals). Paul and I have tickets to her April 24th concert at the Chicago Theatre. Can't wait!
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After a rather light-on-the-veggies January, I've been trying to get back into the habit of incorporating oodles of vegetables into our meals. Here's a recipe from last weekend that was a success.
This is one of the few recipes I really like that isn't as good leftover. Alas! But it's wonderful right when it's made, and it's easy as can be. The simplicity of the recipe showcases high-quality ingredients, so it's worth splurging on flavorful feta (not Athenos or whatever comes pre-crumbled in the regular cheese section at the supermarket) and olives.
This is one of the few recipes I really like that isn't as good leftover. Alas! But it's wonderful right when it's made, and it's easy as can be. The simplicity of the recipe showcases high-quality ingredients, so it's worth splurging on flavorful feta (not Athenos or whatever comes pre-crumbled in the regular cheese section at the supermarket) and olives.
Conchiglie with Roasted Vegetables and Feta Cheese
(adapted from Jeanne Lemlin's Main Course Vegetarian Pleasures)
(adapted from Jeanne Lemlin's Main Course Vegetarian Pleasures)
Serves 6 (maybe 4 if you're serving only famished burly men who are accustomed to Olive-Garden pasta portions)
3 large bell peppers, any color combination, cut into 1-inch dice (I used red, orange, and yellow)
3 medium-large tomatoes, cored, seeded, and cut into 1-inch dice
1 medium-large onion, cut into 1-inch dice, sections separated (I used red onion)
2 celery ribs, thinly sliced on the diagonal (optional)
5 garlic cloves, pressed or chopped
1 tsp. dried basil
1 tsp. dried oregano
4 T. olive oil
1 lb. conchiglie (shells)
1 C. (4.5 oz) crumbled feta cheese (use good feta for this -- the flavor is really showcased in this recipe. I used a Bulgarian sheep's milk feta from Whole Paycheck)
20 black oil-cured olives, halved and pitted (once again, it's worth buying good olives for this)
salt to taste
freshly ground black pepper
Bring a large pot of water to a boil for the pasta. Preheat the oven to 425 degrees for the veggies.
In a large bowl, combine the peppers, tomatoes, onion, celery, garlic, basil, oregano, and 2 T. of olive oil. Toss to coat the veggies thoroughly. Spread the veggies on a baking sheet (or 2) so they rest in one layer. [Lining the baking sheets with foil leads to easier clean-up, but is a bit wasteful.] Bake for 20 minutes, or until the peppers are tender. Toss with a spatula once during baking.
Once the water starts boiling, drop the pasta in and cook until tender yet chewy, about 12 minutes. Drain thoroughly in a colander and place in a large bowl. Spoon the veggies onto the pasta along with the remaining 2 T. of oil. Sprinkle on the feta cheese, olives, salt and pepper (be generous with the pepper), and toss.
