Tatsoi Mac & Cheese

Photo and Recipe by Tod Dimmick









This is not your kids' mac and cheese. 

Prep time:  10 minutes
Cook time:  20 minutes
Serves:  6-8

INGREDIENTS
1 lb. whole wheat elbow macaroni (or your favorite pasta shape)
5 strips bacon
3 cloves garlic2 cups chopped tatsoi, stem parts separated from leaves
1 tsp. ground paprika
2 eggs, whisked
1/4 cup sour cream
1/2 cup grated Parmesan cheese
1/2 tsp. crushed red pepper, or to taste (optional)
Salt and pepper to taste
1/4 cup fresh cilantro, coarsely chopped

DIRECTIONS
Heat water for your macaroni.

While water is heating cook the bacon in a large saute pan or skillet over medium heat.  When bacon is done, remove to drain on paper towels and pour off excess fat, leaving just enough to coat the bottom of the pan (or use olive oil).  Add the garlic and cook for 1 minute, stirring, or until tanned and fragrant.  Add the tatsoi stems and cook for another 2 minutes, stirring.  Then add the leaves, and sprinkle with the paprika.  Cover, turn the heat to medium-low, and cook for 3-4 minutes or until greens are wilted.  Remove from heat.

Cook the pasta as you like it.  Drain the pasta, quickly return to the pan, and stir in the eggs.  The hot pasta will cook the eggs.  Then stir in the sour cream, Parmesan, and crushed red pepper, if using. 

Serve, seasoning to taste with salt and pepper, and garnishing with chopped cilantro.

A rich pasta dish like this will pair well with a range of wines, from a full bodied white, such as a California chardonnay; to a dry rose, or even a light or medium-bodied red.

Tatsoi Carbonara

Photo and Recipe by Tod Dimmick









This essentially vegetarian pasta dish uses orecchiette because the shape matches the rough size of chopped vegetables... oh, all right, and because  I like the sound of "orecchiette".

Prep time:  10 minutes
Cook time:  20-25 minutes
Serves:   6 plus high probability of leftovers

INGREDIENTS
1 lb whole wheat pasta, your favorite shape
3 TB olive oil
1 TB butter
2 shallots, minced
1 clove garlic, crushed
1 bunch tatsoi, cleaned, stems separated from leaves, coarsely chopped
1 tsp. lemon grass (optional)
1 egg
1 large tomato, chopped
10-12 basil leaves, chopped
1/4 cup shredded Parmesan
2 TB olive oil
Salt and pepper to taste

DIRECTIONS
Cook the pasta per package directions to an al dente texture.

While water is heating, melt the butter with the olive oil in a saute pan or skillet over medium heat and saute the shallots and garlic for 3-4 minutes, stirring.  Add the tatsoi stems and saute for another 7 minutes, then add the tatsoi greens and the lemon grass if using, cover, and cook for 3 minutes or until greens wilt.

When pasta is done, quickly drain and and return it to the cooking pot or place in a large bowl.  Add the egg and stir (the hot pasta will cook the egg).  Add the greens, tomato, basil, and Parmesan and combine.  Season to taste with salt and pepper.

Serve with a glass of rose and, even if it's February it will feel like a summer night.