February 21, 2012. Penne with Spinach and Ricotta. Brussels Sprouts with Bacon and Dates. Roasted Tomatoes.

On my repeated urgings Dan called in a grocery list on Monday.  One of the many pleasures of being in Oakland is the opportunity to go to the Berkeley Bowl--a miracle of a grocery store in an old bowling alley.  Huge assortment of produce--organic and not, as well as prepared foods, and an endless array of other goodies.  I can barely negotiate it--but always welcome the opportunity to plunge in.   They've just opened a new Berkeley Bowl in Oakland--which I'm told makes the original less of a madhouse--but more on that another time. For this visit, armed with my list from Dan, I was joined by Rebecca, a senior at Berkeley.  Being carless, she welcomed the opportunity to be my shopping assistant--and helped speed along the process.

Dan's list was not extensive--all organic--spinach, green garlic, chives, blueberries, onions, tomatoes, parsley, lettuce mix,  etc.  He'd urged me not to go overboard--always a danger when faced with such abundance, but I couldn't resist throwing in tiny brussels sprouts and fennel, before heading across the re-opened Bay Bridge.

Arrived with my packed car around three.  Dan was there with Susan, the hospice nurse.   Ann did seem to be getting weaker and Dan asked if I could stay the night.  Although I'd been planning to stay at Hilda and David's, all my possessions were in my parked car, so it was easy to change all plans.

Needles to say, cooking was not the main event, but I will try to keep these entries focussed on the food--a reminder that even in the most traumatic of times, we do have to keep eating--and regular meals can be a great comfort when so much seems to be falling apart.

Despite his strictures, Dan was quite happy to see the brussels sprouts and instantly declared we could prepare them with the bacon in the fridge.  Alas, the bacon had been devoured.  We had to come up with another shopping list.  As the spinach reminded me of the old Marcella Hazan favorite--pasta with spinach and ricotta, Dan went off to buy bacon and ricotta while I began dinner preparations for us and Jesse and Ngan.  Ann who had been coming downstairs during meal times was too weak to join us .

PENNE WITH SPINACH AND RICOTTA
I learned this from Marcella Hazan's More Classic Italian Cooking.
I'm now looking at the recipe (p. 147), and although I made it from memory--I think I adhere pretty closely to her directions (not always the case).  I'm going to try to write this in classic recipe style--not my usual catch as catch can:

2 bunches fresh spinach (you can also use two packages thawed frozen)
1/4 pound butter (I usually use less)
Salt
1 pound penne or other tubular pasta
1/2 cup fresh whole milk ricotta
1/2 cup grated parmesan cheese.

Clean the spinach (easier now than it used to be.)   Cook in a covered pan over medium heat with a pinch of salt--no need to add more water--until tender--not very long.

As soon as spinach cools a bit--press out (without squeezing too hard says Marcella) as much of the liquid as you can.
Chop spinach rather fine--and set aside.
In a large skillet, melt a few tablespoons of butter--turn heat to medium high--when the butter is melted add the spinach and a few big pinches of salt--I think I often add garlic--but maybe not.  Turn off the heat after a minute or two.
Cook the pasta --al dente--firm to the bite.  Drain.
Transfer the pasta to a warm serving bowl.  Add the spinach, the ricotta, grated cheese and more butter if you feel like it.
Serve at once.

BRUSSELS SPROUTS WITH BACON AND DATES
My most successful attempt at re-creating this favorite from Gjelina:
Brussels sprouts
Bacon
Dates
Cider Vinegar

Dice  a couple of slices of bacon--about one slice  for every ten or so sprouts----if they are good thick slices--otherwise--perhaps two slices per ten.  Fry the bacon, remove to paper towels and set aside.   

Dice a few dates--again depending on the size--I used three very large very juicy medjool dates --and it was the perfect amount  for about thirty medium size sprouts-- a bit of anxiety was created by their juiciness--big clumps of dates as opposed to neat little minced pieces--but a little extra water and vinegar at the end turned it all into a fine sauce..

Once you have your bacon and dates ready to go, cut about thirty brussels sprouts in half (or as many as you'd like--you could cover the bottom of the biggest cast iron frying pan you have--and you would still eat them all) in half lengthwise. Pour some olive oil into the bottom of the pan--place brussels sprouts cut side down--one layers worth.  Add a bit of water--cook on medium high flame--you want the bottoms to brown nicely. 

When they are browned add the bacon and date bits and a few splashes of cider vinegar. If there isn't enough sauce,  or  the dates are too clumpy, you can add some water too--

Heat through--stirring to mix it all --and serve.  

And in case that wasn't enough, there were as an extra bonus-e  Roasted Tomatoes as well.