Great Groceries Recipe Archive-May 2000

Pasta with Pecorino and Black Pepper

1 lb. spaghetti
1 cup extra-virgin olive oil
1 cup (packed) grated pecorino
Romano or Parmesan cheese (about 3 oz.)
and some additional for serving Freshly ground black pepper

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking water. Pour oil into large bowl. Add 1 cup grated cheese and 1 tsp. pepper and whisk to combine. Add pasta and reserved pasta cooking water to cheese mixture in bowl and toss to coat. Season to taste with salt. Serve, passing additional grated cheese and pepper. Serves 4 if main dish.

Fruit Salad with Honey and Rum

3 Tbls. honey
3 Tbls. dark rum
1 tsp. Angostura bitters (optional)
1 large orange
1 large Fuji or Golden Delicious apple, unpeeled, cored, diced
1 pear, unpeeled, cored, diced
1 banana, peeled, sliced
1 cup seedless red and green grapes
1 cup strawberries, hulled, halved
1 cup raspberries and/or blueberries

Whisk honey and rum in large bowl to blend. Add bitters, if desired. Cut away peel and pith from orange. Working over same bowl, cut between membranes to release orange segments and juice into bowl. Mix in remaining fruit. Chill at least 30 minutes and up to 4 hours.

Cold Sliced Beef Sirloin with Herb Sauce
A great do-ahead for entertaining...

1 1/4 cups olive oil
3/4 cup coarsely chopped fresh basil
6 Tbls. pine nuts
1/4 cup coarsely chopped fresh parsley
1/4 cup coarsely chopped fresh mint
1/4 cup fresh lemon juice
4 garlic cloves
4 tsp. Dijon mustard
1 3 lb. beef sirloin steak (about 2 inches thick)
1 Tbls. butter
1/4 cup olive oil

For Sauce: Combine all ingredients in processor and blend to coarse puree. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing).

For Beef: Sprinkle beef with salt and pepper. Melt butter with oil in heavy large skillet over medium high heat. Add beef; cook to desired doneness, turning occasionally, about 20 minutes for medium-rare. Cool up to 2 hours. (Can be made 1 day ahead. Cover; chill. Let stand at room temperature 30 minutes before continuing.) Slice beef. Spoon sauce over. Serves 8.