Last weekend the Michigan set of parents (the Endurer’s in-laws, the Hurricane’s Nana and Bappa) arrived for a long weekend. Which was great, because the kid loves her grandparents and doesn’t see them nearly enough. But tough, because the crew had only just returned from a trip to Kentucky the weekend before to visit the North Carolina set of parents (POD’s in-laws, the Hurricane’s Nana and Gramps) and the cupboards were bare and the season’s first share was scant.

After a lovely dinner at Industry and a less lovely dinner at Tun Tavern (because what does this family do after driving 12 hours? Get in the car and drive another hour — or two and a half if taking the scenic route through New Jersey in a monsoon — to the shore) everyone was hungry for some home-cookin’.

But as noted, the cupboards were bare. However, the pots out front were blissfully brimming with herbs. And ample herbs equal a couple of saffron noodle cakes and a nice pot of tomato gravy and a radish-heavy salad for the following night.

Saffron Noodle Cake
from Vegetarian Cooking for Everyone by Deborah Madison

2 tbs olive oil
2 pinches saffron threads
1 roasted red pepper [POD’s must-do addition]
8 ounces saffron pasta, linguine, or spaghettini [or Korean noodles, if your pantry looks like POD’s]
2 eggs, beaten
1/2 c. freshly grated Parmesan or Asiago [or Romano]
1 bunch scallions, including an inch of the greens, finely sliced
1/2 c. chopped parsley
1/3 c finely chopped basil [which is where POD came in handy] or marjoram
2 tbs butter, olive oil, or a mixture of butter and oil

Herbed Saffron Noodle Cake
from POD, with thanks to Deborah Madison

2 tbs olive oil
2 pinches saffron threads
8 ounces saffron pasta, linguine, or spaghettini [or Korean noodles, if your pantry looks like POD’s]
2 eggs, beaten
1 c. tarragon, thyme, rosemary, and parsley [thanks, POD!]
2 tablespoons butter

Warm the oil in a small metal measuring cup, add the saffron, and set aside. [If making two cakes, use 1/2 of the infused oil for the first and 1/2 for the second.] Cook the pasta in plenty of boiling salted water until al dente, then drain. Rinse under cold water and shake dry. Combine it with the saffron oil, eggs, and herbs [add scallions, cheese and the roasted red peppers for the original version] and mix well — your hands will be the best tool. Season with salt and plenty of pepper.

Heat 1 tbs butter in an 8- 10-inch nonstick skillet. Add the pasta, pat it down and even the edges. Cook over medium[high] heat until golden on the bottom, about 5 minutes. Turn the cake out onto a plate, add 1 tbs butter to the pan, slide the cake back in, and cook until the second side is crisp and golden. Cut into wedges and serve.