I love Martha Stewart’s Everyday Food magazine. My cousins gave us a subscription as an engagement present about two years ago and ever since then I’ve been hooked. So when I found out that there’s an Everyday Food app for my iPhone, and that it was only a buck, of course I bought it. And I generally only stick to the free apps, so you know this was special.
The app isn’t perfect, but it gives me easy access to recipies from issues that came out before I was a subscriber, and that makes me happy. And it stores an alphebetized list of the recepies I’ve saved, so it’s easy to find my favorites again, which is extremely helpful. On more than one occasion there has been a frantic search for a missing issue of Everyday Food that had a recipe I wanted to try, or – even worse! – a recipe I already tried and loved but didn’t copy down yet. So hopefully the app will cut down on that, although it doesn’t seem to include recipes from the latest issues.
Plus it has a “dinner tonight” tab, which gives you a new recipe every day, so I’ve discovered some tasty-looking recipes that I wouldn’t have found otherwise. I love that each recipe has a pretty photo of the food, just like the website or the magazine. I hate not knowing what the dish is supposed to look like.
And you can search through the archives for a particular ingredient. I wish it had a browsing feature though, I’d like to just scroll through their archives without narrowing it down by an arbitrary ingredient.
It was through this app that I discovered the recipe for gemelli with sausage, swiss chard and pine nuts. It looked interesting and very very easy, but it had so few ingredients I didn’t really expect much from it. I wanted to try it because it was something new (and it looked like it be a cinch to throw together), but I thought it’d be one of those recipes that I try and then forget about.
Obviously, I was wrong. It was fantastic. I was actually blown away. The flavors were surprisingly complex for so few ingredients (I think we have the sausage to thank for that), and it was very savory and satisfying. I couldn’t stop raving about how much I enjoyed the dish, and I don’t usually compliment my own cooking that way. I was just so surprised at how tasty this was, given how ridiculously simple it was to put together.
Gemelli with Sausage, Swiss Chard and Pine Nuts
From Martha Stewart Everyday Food (unfortunately the app doesn’t say which issue)
1/3 cup pine nuts
1 tablespoon olive oil
3/4 lb mild Italian sausage, casings removed
1 lb Swiss chard, tough stems removed*, leaves cut into thin strips
2 garlic cloves, minced
Salt and Pepper
1 lb gemelli or other short pasta
3/4 cup raisins, plumped in boiling water and drained**
1/4 cup freshly grated Parmesan cheese (I think I used 1/2 cup) ***
1. In a large skillet, toast pine nuts over medium-high heat, shaking the pan to toast evenly, 3 to 4 minutes. Remove from skillet.
2. In the same skillet, heat oil over medium-high heat. Add sausage, and cook, breaking it up with a fork, until browned, about 5 minutes. Add chard, garlic, and pepper; cook, tossing, until chard wilts, 2 to 3 minutes. Cover to keep warm.
3. In a large pot of boiling water, cook pasta until al dente, according to package instructions, about 12 minutes. Reserve 1 cup pasta water, then drain pasta. Return pasta to pot.
4. Add sausage mixture to pasta with 1/2 cup reserved cooking water, raisins, toasted pine nuts, and cheese; toss to combine. Add more cooking water if pasta seems dry. Serve with more Parmesan.
*and feed to your guinea pig if you have one!
** I almost left the raisins out, and I’m so glad I didn’t. They added a pleasant sweetness to the dish, and they really complimented the sausage. I let them sit in the boiling water for a minute or two before draining and adding them to the dish.
*** I use freshly grated Asiago, which is cheaper than fresh Parmesan (especially Parmesan imported from Italy) but I really can’t taste the difference. I wouldn’t recommend the pre-grated parmesan in a green can – it just wouldn’t give you the awesome flavor that the fresh cheese will.