Extra Schmaltz!

This is a simple and hearty meal; basically a stovetop version of mac'n'cheese, but with a northern Italian style. Keep this one in mind for summer when you have zucchini to use up! 1 lb penne rigate Generous salt for pasta water 3 small zucchini, sliced into thin strips (about 3 c.) 1 clove garlic,* 5 oz sharp provolone, grated 2 c. milk 4 Tbps. butter, divided 1 Tbsp. flour *The garlic step is optional, and a little bit fussy, but gives you more flavor Slice the zucchini into strips about 2" long and 1/4" wide. Make a roux by heating 1 Tbsp. of the butter in a small saucepan until bubbling, and adding the flour, whisking until smooth and bubbling. Add the milk and bring to a bare simmer, whisking until it thickens ~5 minutes. Stir in the cheese until melted. Set aside. Boil the pasta in generously salted water and cook until al dente . Do not drain--try to time this to coincide with finishing the zucchini. *Fussy garlic step: heat the remaining b

It am sure it is no coincidence that the last blog post is about the same age as Zayn and Violet! Tonight I find myself with a lull in the toddler fray to post this lovely dish we had in San Sebastian, Spain. This recipe is adapted from  The Basque Table . The original recipe calls for Biscayne sauce, but that is a pain to make and it says you can substitute paprika. I used  La Dalia agridulce smoked paprika . Delicious and simple: a true 30-minute-meal. 1/3 c. olive oil 1 large onion, diced 2 green peppers, sliced into strips 4-5 Yukon gold potatoes, cut into large-ish bite sized pieces 1-2 Tbsp. smoked paprika 2 cloves garlic, crushed 1 Tbsp. tomato paste 1 lb. ahi tuna, cut into bite-sized pieces 3-4 c. chicken broth salt to taste Heat the oil in a cast iron pot. Add the onions and saute 5 minutes until starting to become translucent. Add the pepper strips and cook for 3 minutes. Add the smoked paprika, garlic, and tomato paste and stir to combine, cooking for 1