Mac ‘n Goat Cheese w/Asparagus (& Tiger Chick Peas)

My friend Amy told me recently that Michael Symon’s Mac ‘n Cheese recipe from Lola was now published. Sarah and I got to thinking that a vegetarian version might be good, so we came up with this:

We really liked it, and the grilled asparagus went really well with everything else.

Mac ‘n Goat Cheese with Grilled Asparagus (adapted from Michael Symon’s recipe)

(serves 5–6)

A large bunch of asparagus (at least a pound)
Paprika
Olive oil
3 cups heavy cream
2 TB. fresh rosemary
12 oz. rotini, preferably whole wheat (it holds up better to the other flavors)
4.5 oz. goat cheese
Course salt and freshly ground pepper

(1) Snap woody ends off of asparagus and season liberally with salt, pepper, olive oil and paprika.

(2) Grill asparagus over high heat for about 5 minutes, flipping once, until dark grill marks appear on both sides. Cool and coarsely chop.

(4) Cook pasta until al dente. Drain in colander.

(5) Add cream, rosemary, 1 1/2 t. salt and plenty of pepper to pan used to cook pasta.

(6) Cook until reduced to half, then add asparagus, cooked pasta, and goat cheese. Cook for two minutes, remove from heat and serve.

I served this with a chick pea recipe from a book I picked up in England 15+ years ago. The two paired really well.

Tiger Chick Peas (adapted from The Best of Indian Cookery by Zuju Shareef and Tim Luxton)

16 oz. (1 can) chick peas
1 1/2 TB. cumin seeds
1 1/2 t. tamarind concentrate (available at any Indian grocer)
1 small onion, finely chopped
1 TB. tomato purée (or a small finely diced tomato)
1 t. sugar
salt and fresh pepper
2 T. chopped cilantro
1/2 t. mint, fresh or dried
1 small chili pepper, finely diced (optional)

(1) Roast cumin in a small frying pan until fragrant and coarsely crush in a coffee grinder or with a mortar and pestle.

(2) Boil chick peas in 3/4 cup water. Remove from heat and add ground cumin and remaining ingredients.

This is best served cool or cold, with additional cilantro and mint as garnish. You can use a couple teaspoon of cumin powder instead of the seeds, but the dish won’t be quite as good.