Our genius food stylist, Beth Maya, got so excited about the April cooking column, “Spring in Your Prep,” that she made two extra recipes we didn’t have room for in print. Inspired by alfresco-worthy weather she whipped up Shrimp Pasta Primavera, Watermelon and Lime Granita. and Grilled Artichokes. Turn to page 58 in the April issue for those recipes.
But you can only find the other recipes, Penne with Peppery Arugula Pesto and Roasted Asparagus and Globe Carrots with Quick Hollandaise, here on FWTX.com. Read on for the online exclusives and be sure to jump to the bottom of this post for more on Beth Maya.
Penne With Peppery Arugula Pesto
This is a great pesto recipe to keep in your hip pocket. The credit for the pesto recipe creation goes to Saveur Magazine July 2011.
2 cups packed arugula
1 cup extra virgin olive oil
1/2 cup finely grated pecorino
1/2 cup finely grated parmesan
1/3 cup pine nuts
1 tble lemon zest
1 clove garlic, chopped
kosher salt and freshly ground black pepper to taste
Process arugula, oil, pecorino, parmesan, nuts ,zest and garlic in a food processor until finely chopped
Season with salt and pepper
Drop one box of penne pasta into salted boiling water and cook according to directions on package.
Drain and add back into pot off the heat.
Toss penne with arugula pesto until incorporated, do not over work.
Garnish with fresh shaved parmesan or thin sliced scallions
Roasted Asparagus and Globe Carrots with Quick Hollandaise
1 bundle of fresh large asparagus, ends trimmed
1 bundle fresh globe carrots cleaned and trimmed
3 tbsp olive oil
2 cloves garlic roughly chopped
1 tsp salt
Preheat oven to 400
In a small bowl mix oil salt, pepper and garlic and whisk to combine.
On a sheet tray loosely arrange asparagus and carrots, drizzle entire oil mixture over vegetables and mix with your hands to make sure all sides of the vegetables are coated. Then spread them out in and even flat layer. Roast vegetables about 20-25 minutes. Beth recommends checking them at 15 minutes to make sure everything is cooking evenly and to give them a little shake. When they are done they should be golden and crispy. Use tongs to move to serving platter, that way any excess oil stays behind. Serve immediately.
3 extra large room temperature egg yolks
2 tbsp fresh lemon juice
1 tsp kosher salt
1/2 tsp white pepper
2 dashes Louisiana hot sauce
1 stick butter cut up into pieces
Place all Ingredients except butter into the blender.
In a small microwave-safe bowl, microwave butter on high for 30-60 seconds until butter is completely melted.
Pulse ingredients in blender until completely mixed.
Remove pour spout from top of the blender then set blender to low and very slowly stream in hot butter until you get your desired consistency. If it gets too thick you can add a tablespoon of warm water at a time to adjust. Your hollandaise should be pale yellow, silky, and perfectly warm. Serve immediately.
Beth Maya is a food stylist, food writer, and home entertainment expert. Beth started her career as a fashion stylist about 15 years ago. Although she loved styling and working on set, she soon found her real love was food and entertaining. Her passion was sparked by her extensive European travels, especially her favorite city, Paris, France. Beth was always throwing and catering parties with elaborate food, as well as teaching at French cooking parties or private lessons. She then furthered her love of great cuisine by attending and graduating culinary school. Beth continues working to make food magical, while spending time with her husband and two dogs. In her spare time she teaches private cooking classes, throws dinner parties and BBQs at her house, as well as competes in competition BBQ with her husband. She would say her style of food leans toward classic French technique, but says it's still hard to beat a medium rare filet, and a Caesar salad.