sophie's fair

Graphics (c) Dianne Rigdon

laundry, laundry, laundry... oh joy. dont get me wrong, i like house chores. i like making my place cozy, quaint and immaculate. but i do regret the times i let the washables pile up. to multitask, try these recipes while waiting for the washer to finish its run:

Vanilla Hot Chocolate

Serves 4

4 cups milk
2 vanilla beans, split
10 ounces semisweet or milk chocolate, cut into small pieces

1. Combine milk and split vanilla beans in a saucepan; scald milk over medium-low heat. Remove from heat, and take out vanilla beans. Scrape the seeds from the beans into the milk, discarding the pods. Stir, then let stand covered for 5 to 10 minutes.
2. Return to medium-low heat, add chocolate, and whisk until chocolate is completely melted and milk is frothy. Serve immediately.

(something quick and easy for dinner...)
Perfect Spaghetti with Tomato Sauce

Serves 2 to 4

This recipe’s quickness depends on getting all the sauce ingredients and cooking equipment ready before you start cooking. Then, when the water’s boiling, start the pasta, and sauté the sauce at the same time.

2 tablespoons plus 1/4 teaspoon salt
1 1/2 pounds baby pear tomatoes (or cherry or vine-ripened tomatoes), or one 28-ounce can Italian plum tomatoes
8 ounces thin, best-quality spaghetti
4 tablespoons extra-virgin olive oil
4 cloves garlic, cut into 1/8-inch-thick pieces
1/4 teaspoon crushed red-pepper flakes
1/4 cup fresh basil or parsley leaves, loosely packed and torn
Parmigiano-Reggiano cheese (optional)

1. In a tall stockpot, bring 3 quarts of water and 2 tablespoons salt to a boil.
2. If using pear tomatoes, wash and stem. If using vine-ripened tomatoes, score bottoms with a small “X”; blanch 5 seconds in boiling water. Plunge tomatoes into an ice-water bath, then remove the skins. Using a chef’s knife, cut flesh from cores, and cut into 1/4-inch-thick strips; place in a sieve set over a bowl. Press the cores of tomatoes through sieve; discard seeds. If using canned tomatoes, strain, and pass through a food mill.
3. Drop spaghetti into boiling water; stir. Cook until al dente, about 11 minutes, according to package instructions.
4. Place a 12-inch sauté pan over medium heat; add oil. Add garlic to pan. Cook, stirring occasionally, until garlic is lightly golden, about 30 seconds. Add red-pepper flakes and remaining 1/4 teaspoon salt. Cook until garlic is medium golden, about 1 minute.
5. Increase heat to high. Tilting pan at an angle, add tomatoes. Cook, swirling pan occasionally, until tomatoes begin to break down, pear tomatoes begin to burst, or canned tomatoes begin to thicken, 5 to 6 minutes. If using pear tomatoes, mash a few with a spoon. If pear tomatoes start to get too dry, add a little water from the stockpot.
6. Drain pasta in a colander, reserving 1 cup liquid in case sauce gets too dry. Add pasta to sauce in sauté pan; cook until sauce begins to cling to pasta, 3 to 4 minutes. Stir in basil; cook 30 seconds more. Divide among bowls, and sprinkle with cheese, if desired.