There isn't much you can do to a tomato that I don't love. Have had a rough week with my beloved kitty, Charlie. Vet opened him up and found him littered with cancer and did not recommend waking him up. Well, Charlie is sitting here watching me type and giving headbutts. So I am back in the kitchen. . .trying to figure out what to do with stuff I already have on hand.
Boil large pot of water, add handful of salt
Add 1/2 box of Angel Hair pasta (I like Barilla Plus - very good texture)
Boil according to package directions
1 pint cherry tomatoes, halved
Heat oven to 350 degrees
Put tomatoes on a baking sheet, drizzle with olive oil, sprinkle with kosher salt and pepper.
Roast the tomatoes for 15 minutes
Add the pasta to a large bowl. Add tomatoes and the oil they were roasted in.
1/2 a container of fresh mozzarella cheese (I prefer the small balls that come in water) and quarter them. Toss with the hot pasta and tomatoes.
Chop or chiffonnade a handful of fresh basil and mix the pasta through.
Adjust salt and pepper.
Boil 1/2 cup balsamic vinegar then reduce to medium heat. Heat for about 10-15 minutes until it turns into a syrup. Drizzle over the pasta. One final toss.
Top with freshly grated parmesan.
Friday, July 31, 2009
Friday, July 24, 2009
Spaghetti Sauce - my grandmother's
My grandmother, who arrived here from Italy many decades ago (and sadly left us after a long battle with Alzheimer's disease) cook boil a pot of rocks and it would taste amazing.
Her spaghetti sauce, and dinner at her house (this is my step-mother's mother) were the most amazing ever.
2 28 ounce cans good quality tomato puree
1/4 cup olive oil
4 garlic cloves, minced
2 carrots, 2 celery stalks, and 1 onion shredded on a box grater or in a food processor
salt and pepper
1 small can tomato paste
32 ounce box of chicken broth
2 cups dry red wine
2 bay leaves
Dried Italian seasoning
Dried oregano
Sugar
1 package of chicken drum sticks
Heat the olive oil in a large stock pot. Add the vegetables and garlic. Season with salt and pepper. Sautee on medium heat until soft. Stir in tomato paste (trick - open both ends - it slides right out.) Add 2 cans of tomato puree, chicken broth, wine, 2 tablespoons sugar, 4 tablespoons Italian seasoning, 2 tablespoons oregano, bay leaves. Bring to a boil, then immediately reduce to a simmer. Add chicken legs.
Stir every so often (the sauce should reduce be a few inches and be very thick on the bottom. Stir it up.) Simmer for 3 -4 hours. Taste after a couple of hours and adjust seasoning.
Remove bay leaves and transfer chicken legs to a dish and serve with whatever you use the sauce for. I never get to eat the legs, which are awesome, because my kids beat me to it.
Freezes well.
Her spaghetti sauce, and dinner at her house (this is my step-mother's mother) were the most amazing ever.
2 28 ounce cans good quality tomato puree
1/4 cup olive oil
4 garlic cloves, minced
2 carrots, 2 celery stalks, and 1 onion shredded on a box grater or in a food processor
salt and pepper
1 small can tomato paste
32 ounce box of chicken broth
2 cups dry red wine
2 bay leaves
Dried Italian seasoning
Dried oregano
Sugar
1 package of chicken drum sticks
Heat the olive oil in a large stock pot. Add the vegetables and garlic. Season with salt and pepper. Sautee on medium heat until soft. Stir in tomato paste (trick - open both ends - it slides right out.) Add 2 cans of tomato puree, chicken broth, wine, 2 tablespoons sugar, 4 tablespoons Italian seasoning, 2 tablespoons oregano, bay leaves. Bring to a boil, then immediately reduce to a simmer. Add chicken legs.
Stir every so often (the sauce should reduce be a few inches and be very thick on the bottom. Stir it up.) Simmer for 3 -4 hours. Taste after a couple of hours and adjust seasoning.
Remove bay leaves and transfer chicken legs to a dish and serve with whatever you use the sauce for. I never get to eat the legs, which are awesome, because my kids beat me to it.
Freezes well.
Thursday, July 23, 2009
Bubble Burgers
And let's not even get started on the "Bubble" burgers. Ground meat mixed with croutons and fried in a skillet. She made the patties flat, and they naturally expand into an eliptical shape. Then Mom fried the buns in the grease of the pan. (For the record, when you form hamburger patties, make divits in the center so that when they expand you wind up with a flat burger.)
To add insult to injury, our standard side dish was frozen green peas. There is no math that would ever explain that combo. My dad STILL to this day is pondering that meal. And he's a Ph.D. And he doesn't get it.
In fact, he called me one Sunday night (which is our tradition, and since I am the youngest, I get called last) and I had been cooking homemade chicken and dumplings (from the stock to the dumplings) and he actually said, "Where did you ever learn to cook, because you certainly didn't learn it here!"
Hahaha!
There is no harnessing a passion that is driven by learning, testing, improving, and investigating.
Sooooo, is Food Network calling anytime soon? :)
To add insult to injury, our standard side dish was frozen green peas. There is no math that would ever explain that combo. My dad STILL to this day is pondering that meal. And he's a Ph.D. And he doesn't get it.
In fact, he called me one Sunday night (which is our tradition, and since I am the youngest, I get called last) and I had been cooking homemade chicken and dumplings (from the stock to the dumplings) and he actually said, "Where did you ever learn to cook, because you certainly didn't learn it here!"
Hahaha!
There is no harnessing a passion that is driven by learning, testing, improving, and investigating.
Sooooo, is Food Network calling anytime soon? :)
Poopy Casserole
I grew up eating this creation that I think my mother got from some women's magazine. Something about getting all 4 food groups into one meal. I thought it was fine as a child, but when she served it once I was of legal age, I almost puked at the table. My husband, who thought this casserole was a made-up joke, was horrified when it was served to him. He tried to get her two dogs to eat it so it would look like he made an effort. They were even smarter than to ingest this. And they were ShiTzu's, like the dumbest dogs on the planet. Not that dumb, apparently!
1 package of biscuits (from the tube) split in half.
Line a brownie pan with half the biscuits.
Brown a pound of ground beef, drain, and mix with sour cream, chopped green pepper, can of tomato paste, chopped onion, and shredded cheddar cheese. Spread on the biscuits. Top with remaining biscuits and sprinkle more cheese on top. Bake according to package directions.
The measurements don't matter, because you're not dumb enough to make this and serve it to people you remotely care about. I dubbed it "Poopy Casserole" because, well, let's face it, that's what it looks like.
However, it does contend with the electric skillet project: Diced Spam, cabbage, diced potatoes, carraway seeds, sauteed in an electric skillet with butter. Hello, this was the 1970's. I know we were in a recession and energy crisis, but wasn't the Great Depression over in 1945? Why were we eating this???
1 package of biscuits (from the tube) split in half.
Line a brownie pan with half the biscuits.
Brown a pound of ground beef, drain, and mix with sour cream, chopped green pepper, can of tomato paste, chopped onion, and shredded cheddar cheese. Spread on the biscuits. Top with remaining biscuits and sprinkle more cheese on top. Bake according to package directions.
The measurements don't matter, because you're not dumb enough to make this and serve it to people you remotely care about. I dubbed it "Poopy Casserole" because, well, let's face it, that's what it looks like.
However, it does contend with the electric skillet project: Diced Spam, cabbage, diced potatoes, carraway seeds, sauteed in an electric skillet with butter. Hello, this was the 1970's. I know we were in a recession and energy crisis, but wasn't the Great Depression over in 1945? Why were we eating this???
Grilled Ceasar Salad
I had a grilled salad at Antonio's in Hilton Head last year, and it was one of the best things I've ever eaten. So I devised this beauty. . .
For 2 servings. . .
Take one head of romaine lettuce and remove outer leaves and slice off the core. Heat a grill pan and drizzle with olive oil.
Put the cut side of the lettuce down on the hot grill. Cook for 3 minutes, then turn over. Sprinkle the cut side up with salt and pepper. Cook for 2 more minutes.
Remove to plate and drizzle ceasar dressing over the top. Garnish with croutons, parmasean cheese and anchovies if you dare!
My favorite Ceasar dressing EVER is from the Three Rivers Cookbook I (from Pittsburgh) printed in 1973. I love the sticker on the front of it: $6.95, from Gimbels. I must have stolen it from my Mom. No worries, she can't cook worth a crap. Never could. Recipes were of no help. Will have to post one of her famous recipes that we gagged, I mean, grew up on.
Blender Ceasar Dressing
by Mrs. Edward I. Sproull, Jr.
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1 tsp. Worcestershire sauce
1/4 salad oil
1 egg
Another 1/4 cup salad oil
1/4 cup extra virgin olive oil (my twist)
1/4 cup lemon juice
1/4 cup grated parmesan cheese
anchovies (or anchovie paste)
Put first five ingredients in blender. Crack egg into microwave safe dish and cook on high for 30 seconds to "coddle" (to zap out any bacteria.)
Add egg to blender and turn on high. Immediately remove cover and add the rest of the oil. Turn off and add lemon juice and cheese. Add anchovy paste if you like (comes in a tube) or 2 - 3 anchovy filets. Pulse one more time. Or add anchovy filets to the salad. Or leave out if it grosses you out.
Chill to blend flavors. Do not double recipe - make twice instead.
Yields 1/2 - 2 cups.
Stays good in the fridge for 2 - 3 weeks.
For 2 servings. . .
Take one head of romaine lettuce and remove outer leaves and slice off the core. Heat a grill pan and drizzle with olive oil.
Put the cut side of the lettuce down on the hot grill. Cook for 3 minutes, then turn over. Sprinkle the cut side up with salt and pepper. Cook for 2 more minutes.
Remove to plate and drizzle ceasar dressing over the top. Garnish with croutons, parmasean cheese and anchovies if you dare!
My favorite Ceasar dressing EVER is from the Three Rivers Cookbook I (from Pittsburgh) printed in 1973. I love the sticker on the front of it: $6.95, from Gimbels. I must have stolen it from my Mom. No worries, she can't cook worth a crap. Never could. Recipes were of no help. Will have to post one of her famous recipes that we gagged, I mean, grew up on.
Blender Ceasar Dressing
by Mrs. Edward I. Sproull, Jr.
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1 tsp. Worcestershire sauce
1/4 salad oil
1 egg
Another 1/4 cup salad oil
1/4 cup extra virgin olive oil (my twist)
1/4 cup lemon juice
1/4 cup grated parmesan cheese
anchovies (or anchovie paste)
Put first five ingredients in blender. Crack egg into microwave safe dish and cook on high for 30 seconds to "coddle" (to zap out any bacteria.)
Add egg to blender and turn on high. Immediately remove cover and add the rest of the oil. Turn off and add lemon juice and cheese. Add anchovy paste if you like (comes in a tube) or 2 - 3 anchovy filets. Pulse one more time. Or add anchovy filets to the salad. Or leave out if it grosses you out.
Chill to blend flavors. Do not double recipe - make twice instead.
Yields 1/2 - 2 cups.
Stays good in the fridge for 2 - 3 weeks.
Chicken Picatta
This was one of my step-son's favorites growing up. In fact, when we'd go to an Italian restaurant, this little 12 year old would ask the waitress for a side of pasta "with a white wine, lemon sauce" instead of the regular red sauce fare. Too funny!
Heat large pot of water to boiling. Toss in a handful of salt (critical to salt the pasta water!) Cook pasta according to package directions. I prefer Angel Hair for this recipe, because the sauce is so light. A thicker pasta will overpower the sauce.
1 package thinly sliced chicken breast
1 cup flour, seasoned with salt and pepper
Dredge the chicken in the flour, do not shake off excess. It makes a nice thickener for the sauce.
2 garlic cloves cut in half.
1/4 cup extra virgin olive oil
Heat oil in non-stick pan. Add the garlic and cook for 1 minute.
Add chicken a couple pieces at a time. Cook on each side about 3 minutes. Don't overcrowd the pan or you will bring the temperature down and boil the chicken. Yuck!
Remove chicken to a plate and cover with foil to keep warm.
Remove garlic and toss.
Now for the sauce. Time to deglaze the pan. The brown bits on the bottom of the pan are your base - they are packed with flavor!
Add 1 cup of dry white wine (always remember to use something you would actually drink) and scrape up the bits off of the bottom of the pan. When the wine is heated through, Add 1 cup of chicken stock or broth. Allow the mixture to reduce by half at a moderately high heat. Taste it along the way. It will get concentrated and a little thick. If it's too salty, add more wine or chicken broth (or both.) Add in 8cleaned and sliced button mushrooms, the juice of 1 lemon, and 2 tablespoons of drained capers.
Adjust salt and pepper. Cook until the mushrooms are tender, about 5 minutes. Add the chicken back to the pan and reheat. Serve over the pasta.
Top with sprinkle of chopped flat leaf parsley and fresh grated parmesan cheese.
I actually am making this right now and typed it as I made it.
Heat large pot of water to boiling. Toss in a handful of salt (critical to salt the pasta water!) Cook pasta according to package directions. I prefer Angel Hair for this recipe, because the sauce is so light. A thicker pasta will overpower the sauce.
1 package thinly sliced chicken breast
1 cup flour, seasoned with salt and pepper
Dredge the chicken in the flour, do not shake off excess. It makes a nice thickener for the sauce.
2 garlic cloves cut in half.
1/4 cup extra virgin olive oil
Heat oil in non-stick pan. Add the garlic and cook for 1 minute.
Add chicken a couple pieces at a time. Cook on each side about 3 minutes. Don't overcrowd the pan or you will bring the temperature down and boil the chicken. Yuck!
Remove chicken to a plate and cover with foil to keep warm.
Remove garlic and toss.
Now for the sauce. Time to deglaze the pan. The brown bits on the bottom of the pan are your base - they are packed with flavor!
Add 1 cup of dry white wine (always remember to use something you would actually drink) and scrape up the bits off of the bottom of the pan. When the wine is heated through, Add 1 cup of chicken stock or broth. Allow the mixture to reduce by half at a moderately high heat. Taste it along the way. It will get concentrated and a little thick. If it's too salty, add more wine or chicken broth (or both.) Add in 8cleaned and sliced button mushrooms, the juice of 1 lemon, and 2 tablespoons of drained capers.
Adjust salt and pepper. Cook until the mushrooms are tender, about 5 minutes. Add the chicken back to the pan and reheat. Serve over the pasta.
Top with sprinkle of chopped flat leaf parsley and fresh grated parmesan cheese.
I actually am making this right now and typed it as I made it.
My most-requested salad
I have grown to hate bottled salad dressings, so I've come up with a few versions of my own. One of my favorites goes great with this salad.
Salad:
1 bag of mixed field greens
1 bag of dried cranberries
1 container of crumbled goat cheese (fresh goat cheese, not feta)
1 cup of pecans, sugared (see below)
Coarsely chop pecans. Heat 1/2 cup of sugar in a non-stick skillet on high heat until it melts. Watch it closely so it doesn't burn. Once it turns to liquid, toss in the pecans and coat. Put in a pinch of kosher salt and a dash of cayenne pepper.
Transfer to parchment paper to cool. Break into pieces (it will look like a brittle) and add to the salad.
Dressing:
1/2 cup Pomegranate vinegar
1 tablespoon dijon mustard
1 tablespoon honey
Pinch of salt and pepper
Whisk together then drizzle in, while whisking, 3/4 cup extra virgin olive oil.
You can always add grilled chicken or salmon to to this to make it a meal.
Salad:
1 bag of mixed field greens
1 bag of dried cranberries
1 container of crumbled goat cheese (fresh goat cheese, not feta)
1 cup of pecans, sugared (see below)
Coarsely chop pecans. Heat 1/2 cup of sugar in a non-stick skillet on high heat until it melts. Watch it closely so it doesn't burn. Once it turns to liquid, toss in the pecans and coat. Put in a pinch of kosher salt and a dash of cayenne pepper.
Transfer to parchment paper to cool. Break into pieces (it will look like a brittle) and add to the salad.
Dressing:
1/2 cup Pomegranate vinegar
1 tablespoon dijon mustard
1 tablespoon honey
Pinch of salt and pepper
Whisk together then drizzle in, while whisking, 3/4 cup extra virgin olive oil.
You can always add grilled chicken or salmon to to this to make it a meal.
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