Pasta with Peas Two Ways, and Piggery Ham

We were at the Farmers' Market yesterday and picked up some "ham ends" from the Piggery. I was hoping to make an Epicurious-based recipe for pasta with prosciutto and asparagus, but instead wound up doing something totally different. According to our dinner guests and P., my improvisation was successful, and the dish was (here I quote our guest), "excellent, and absolutely made by the ham." We agree.

Here's the simple recipe:

Put on the pasta to boil in lots of salted water - I used 1 lb. of medium shells - and then fry a handful or two of finely-chopped ham ends (I imagine this would work brilliantly with Piggery bacon too) in their own fat, with a tablespoon or two of olive oil, diced garlic scallions (6 small, white parts only) and shallot (1 medium). Add a cup total of chicken broth mixed with white wine (I used about half and half). Boil the ham & wine mixture until almost all the liquid is absorbed. At this point the ham can rest in the pan for awhile, if necessary.

Just before serving, add 1-2 cups of snap peas; after a minute or so (just long enough to warm the snaps to a bright green deliciousness) add a bundle of pea shoots along with several spoonfuls of pasta water. Cover briefly to steam the pea shoots gently, then stir them into the sauce; add some pasta water (just a spoon at a time - the glutens in the water will help with getting the right saucey texture, as wet or dry as you like) and sprinkles of salt and pepper to taste. Drain the pasta when al dente and toss with the ham & peas. Top with grated parmigiano.

We recommend this particular pasta very much, either as an appetizer for six or as a light main for four.

Note: we had some ham ends left over, so two days later we chopped them up, browned them in a pan, added some slivered almonds (to toast lightly), served them on top of fresh spinach from Stick & Stone with toasted sourdough (richly buttered) from Fat Boy Bakery and some little chunks of aged gruyère. Fabulous!

Cakes from Cornerstone: Never Fail Cake

In 1999 this was the Cornerstone "house favourite," I am informed by "Recipes to Remember," our wedding collection of tasty things to eat. I don't think "Never Fail" has slipped below house favourite in the last 10 years, and I think it is gaining similar status at The View, if our last experiment is any indication.

New friends from the building, S, M and I came for tea the other day, and Patrick has been begging for a white cake for weeks, so I thought I'd make the famous Never Fail. Although I often make it in a rectangular pan and ice it with butter frosting, I was too late to frost it properly, so made it in a bundt pan and glazed it with a lemon and icing sugar drizzle with lots of zest.

The cake was actually yellow (rather than its traditional white) from our beautiful local Kingbird Farm eggs and it was truly divine: moist and perfect. Everyone had at least two pieces (!) and we only had enough left for a piece each the next day, so I am making it again tonight for our other new friends, K & Sh.

In any case, it has been far too long that I have gone without posting this fabulous recipe.

Never Fail Cake

1. Cream 1 1/2c. white sugar, 3 eggs, a glop of vanilla and 3/4 c. Becel (or butter).

2. Add, alternating in 3-4 batches (mixing after each), 1 c. milk and 2 c. white flour mixed with 2 heaping tsp. baking powder.

3. Bake in 350 degree oven for at least 30 minutes (use a toothpick - when clean, the cake is done).

Simple and fabulous. I'm starting to think I should always have this cake around!