Allison Roman's Caramelized Shallot Pasta

Between Melissa Clark and Allison Roman, NYTimes recipe section broke me: I decided to try a dish with anchovies. I know that I already really respect fish sauce as a flavor enhancer, so how could I argue against people saying that's what anchovies do too? Well, I made this and I liked it. It doesn't taste fishy, exactly, but I am aware the anchovies are there. There is a little whiff of the sea close to the nose. But I don't mind it. In fact, I'm looking forward to my leftovers, and I'd be happy to make it again. Is this a brave new world?

1/4 c olive oil
3 c very thinly sliced shallots (~6 large shallots)
5 garlic cloves, 4 thinly sliced, 1finely chopped
salt, pepper
1 t red pepper flakes
1 (2 oz) tin anchovy fillets, drained
1 (4.5 oz) tube or (6 oz) can of tomato paste
10 oz pasta (I used bucatini)
1 c chopped parsley

Heat oil in large heavy-bottomed Dutch oven over medium heat. Add shallots and thinly sliced garlic and season with salt and pepper. Cook, stirring occasionally, until the shallots are totally softened and caramelized with golden-brown fried edges 15-25 minutes.

Add red pepper flakes and anchovies (whole). Stir to melt anchovies into the shallots, ~2 min.

Add tomato paste; season. Cook, stirring constantly to prevent scorching, until paste has started to cook in the oil a bit, caramelizing and becoming russet.  ~ 2 min.

Remove from heat and package up half the mixture for leftovers. Leave the rest in situ!

Cook pasta al dente. Transfer to Dutch oven with the remaining shallot mix and 1 c pasta water. Cook over med-high heat, stirring and swirling to coat and scraping up bottom bits, until pasta is thick and sauce is reduced and sticky-- not saucy-- 3 to 6 minutes.

Recipe calls for a little garnish of the chopped garlic, flaky salt, pepper, and parsley made into a little salad. I didn't, but it sounds nice.

Allison Roman's Spiced Chickpea Stew

I'm a millennial, and although I am not active on instagram, I try to be actively engaged in my times, so of course I made The Stew and of course I loved it. (Note this is just my personal recipe box; here is the real link: Go get it from the NYTimes where it came from

1/4 c olive oil

4 garlic cloves, chopped

1 large yellow onion, chopped 

1 (2 inch) piece ginger, finely chopped

salt, pepper

1 1/2 t ground turmeric

1 t red pepper flakes

2 (15 oz) cans chickpeas, drained and rinsed

2 (15 oz) cans full-fat coconut milk

2 c vegetable or chicken stock

1 bunch swiss chard torn into bite-size pieces

For serving: mint leaves, yogurt, olive oil, extra turmeric, pita (all optional)

Heat oil in large pot over medium. Add garlic, onion, ginger. Season with salt and pepper. Cook, stirring occasionally, until onion is translucent and starts to brown a little at the edges, 3-5 min.

Add turmeric, red pepper flakes, chickpeas. Season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil and until they've started to break down and get a little browned, 8-10 min. Remove about a cup of chickpeas and set aside for garnish.

Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. Add coconut milk and stock and season again.

Simmer, scraping up bits. Cook, stirring occasionally, until thickened to your satisfaction. (30-60 min, variably-- I like a longer time). Taste a chickpea or two, not just the liquid, to determine if you think it's right.

Add chard and stir to submerge. Cook until they wilt and soften, just a few minutes. Add back your reserved chickpeas. Season to perfection. Top with mint or more red pepper flakes or yogurt if you want.

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