La Platicona Habla: Tastes, Passions and Pursuits

I slept in and made this delicious breakfast tart using some delicious Camembert brie cheese, and a simple ratatouille. For the tart crust, I opted for a traditional flakey tart crust, rather than my traditional savory tart crust. The main difference between the recipes is less flour and more butter. I will post separately with that recipe. The advantage of the flakey tart crust is the omission of pre-baking the crust. You can simply mold the crust into the tart pan and add your filling. The baking time is also less, which is especially important in summer when it can be too hot outside for baking inside.

For the ratatouille, basically a French version of random vegetables sauteed and sometimes roasted in an oven afterwards, I used the produce I found in my kitchen, including 2 plum tomatoes, 1/2 white onion, 2 cloves of garlic, 1/2 of a yellow and red bell pepper, and dried herbs de Provence. Rather than labor over stove and onion, I decided to quickly sautee these vegetables in 2 tbsp of olive oil over medium-high heat to give them a quick browning. I cooked them for about 8 minutes and turned the burner off, letting the juice from the vegetables evaporate as the pan cooled down. You don't want watery or mushy vegetables, so this process of eliminating the moisture from them is key to keeping your tart intact and prevent it from breaking up.

After molding my crust, I layered the vegetables first, then slices of the Camembert brie cheese (I tried the brie version, and frankly, didn't like it as much as the other brand that was more firm). I poured in 4 eggs I'd whisked with 1/2 c of cream. Bake the tart at 375 degrees for 35 minutes. The result is rather amazing, considering all the butter put into that flakey tart crust! Enjoy.

Labels: bell pepper, cheese, eggs, herbs, onion, tart, tomatoes

Penne never gets old--especially dressed with some red onions and balsamic vinegar. This pasta is best served just warm, but you can also make it cold. I decided to use tri-colored bell peppers for this recipe as green peppers tend not to be as sweet and tender as the yellow, red, and orange pepers.

You will need:

- 4 cups of cooked penne pasta
- 3 thinly sliced bell peppers
- 1 small red onion, sliced
- 2 cloves of garlic, minced
- 5 tbsp of Balsamic vinegar whisked into 4 tbsp of olive oil
- seasonal herbs such as chopped fresh Italian parsley, fresh thyme, or fresh basil.
- 1/2 c of freshly grated Parmesan cheese

Step One: In a saute pan, add 3 tbsp of olive oil, the garlic, peppers, and onions. Cover this pan with a lid or piece of foil and cook over medium heat for 7-10 minutes or until the vegetables are cooked, but still have a crunchy bite.

Step Two: Add the herbs and balsamic/olive oil mixture and cook for another 3-5 minutes until warmed through. Remove the pan from the heat and add the cooked penne pasta and Parmesan cheese, mixing until thoroughly incorporated. Serve while still warm.

Labels: bell pepper, herbs, onion, pasta, spices

I love making a batch of gnocchi when I have a little time during the evening to dedicate to that delicate recipe. As such, I decided to dress up my gnocchi with a couple of the onions laying around in my veg basket. The sauce is a simple combination of onions, garlic, fresh thyme, and broth, and makes another wonderful option to dress your gnocchi. This sauce is perfect for cloudy, rainy, and cool weather, but works just fine for a summer meal on the patio.

The picture unfortunately is very yellow, but I hope you get the idea and try this simple sauce out.

You will need:

- 1 small red onion, halved and sliced
- 1 small white or yellow onion, halved and sliced
- 2 cloves of minced garlic
- handful of thyme, picked
- nutmeg (pinch)
- 2 c of broth, veg and chx
- chile piquin to taste
- handful of chopped parsley
- 2 tbsp of butter
- 2 tbsp olive oil

Step One: Saute the sliced onions, garlic, chile piquin, butter, and olive oil in a heavy bottom pot over medium-high heat with the lid on. Stir to ensure that the onions don't burn. Cook these onions for 7-10 minutes or until the onions appear slightly browned and are limp.

Step Two: Add the broth, thyme, and nutmeg. I also added a bayleaf here, but that isn't necessary for this recipe. Cover and cook for another 7 minutes. Add parsley towards the end of cooking time.

Ladle the gnocchi into the pot and coat well. Serve immediately into bowls, be sure to add broth as well. Voila! A delicious bowl of goodness.

Labels: gnocchi, herbs, onion, potato

I can't seem to the put the Jaime Oliver essential family cookbook down lately. This is the latest creation of his that I tried and absolutely loved--especially now in the summer time with the World Cup game in play. While I prepared this dish with goat cheese (soft chevre) I recommend a hard feta unless you don't mind the creamy goat cheese giving way to the liquid of the salad. The output of this recipe is very small, so feel free to double it if you want leftovers for lunch.

You will need:
- 1 can of chickpeas, drained
- 2 minced garlic cloves
- 1/4 red onion, diced
- 1 vine ripened tomato, diced
- juice of one lemon
- 5 tbsp olive oil
- handful of chopped fresh mint
- handful of chopped fresh basil
- large handful of crumbled feta
- chile piquin for spice, salt and pepper to taste

Just combine all of the ingredients above in a mixing bowl and let rest for 10 minutes before eating. I served these over a bed of organic lettuces. He recommends actually heaitng the chick peas in a pan and mushing about 10% of them up for a creamy texture. I didn't want a warm salad, so I decided to just toss the ingredients around like a loose salad. The result: a light, protein rich summer salad, perfect with a glass of white wine and a side of rustic french bread.

Labels: garbanzo beans, goat cheese, herbs, salad

I was a bit afraid to try this Carbonara dish because the egg method was a bit odd--it requires a whole egg rather than a separated yolk and cream. Nonetheless, I tried it and it turned out fantastic. This recipe, like so many others here, is from the Jamie Oliver cookbook I've been drooling over since I bought it. I have to say, however, that I was a bit disappointed with the blandness of the dish, so I perked it up with some garlic and chile piquin. Next time, I'd even add some fresh basil or rosemary to bring out the depth of the mint flavor.

You will need:
- 1 lb (1/2 a box) of Farfalle Pasta (bowties)
- 1 egg
- 7 tbsp of cream
- 10 slices of pancetta or bacon, roughly chopped
- 3 handfuls of shelled spring peas (use frozen peas)
- 2 sprigs of mint, roughly chopped
- 2 handfuls of grated parmesan cheese
My own variation of this dish requires 3 garlic cloves

Step One: Cook your pasta according to directions. When 2 minutes remain for cooking time, add frozen peas. Drain when done, but reserve about 1/2 c of the cooking liquid. Return the pasta to the pan with the reserved cooking liquid.

Step Two: While pasta cooks, cook bacon or pancetta in a pan over medium heat. Drain off as much fat as possible. Cook until edges are nice and crisp. Also, while pasta cooks, whisk the egg and cream with salt and pepper in a small bowl.

Step Three: When pasta finishes cooking, add the chopped mint, minced garlic, chili piquin, and toss well. Keep the pan warmed over low heat and add the bacon and egg/cream mixture. Keep stirring together until warmed very through and through, but be sure not to allow the egg/cream mixture to curdle over the heat. Keep stirring for about 5 minutes and remove from heat. Add parmesan; serve and eat immediately.

Just so you know, it is impossible to reheat this dish without curdling the cream, so this is not one of those dishes I'd pack for lunch the next day. So go ahead- gorge yourself.

Labels: herbs, pasta, peas

Jamie Oliver's family dinner cookbook has a killer simple
recipe for onion soup. He debates whether onion soup is really French or not, and I can't say whether it is some cruel British joke, or a way to get a cook to cry. I can say, however, that this soup is rather simple, but slightly time consuming, and requires a good heavy bottom stock pot.

I also discovered how "forte" gruyere cheese really is when it sits under a broiler to toast, so if you aren't prepared for an overwhelming smell of feet, I suggest you try a milder melting cheese.

You will need:
- a heavy bottom stock pot, preferably one that does not have teflon;
- 3 tablespoons of butter;
- 3 tbsp of olive oil;
- 3 large white onions cut in half and sliced thinly;
- handful of picked over fresh thyme;
- 2 bay leaves;
- 4 large cloves of crushed garlic;
- 6 c of stock (vegetable, chx or beef);
- 1 c of white wine.

Step One: In a large stock pot on medium-low heat, cook the butter, olive oil, thyme, bay leaves, garlic, and onions with the lid on the pot for 15 minutes. Stir this every few minutes to avoid sticking and burning.

Step Two: Remove the lid and cook onions on medium-high heat for 7 minutes, stirring often until the onions carmelize, literally turning golden in color. Add wine to cool off the onions. Reduce heat to medium and add the stock. (I used chicken stock but I don't recommend it. Frankly, I would try mixing 3 c of beef stock and 3 cups of chicken or vegetable stock. Simmer this over medium heat for 10 minutes.)

Step Three: If you don't have oven safe bowls, then cut slices of rustic french baguette and toast them int he oven with a generous helping of gruyere on top. Using the oven's boril function, these should toast in 3 minutes. Be sure to keep an eye on them so they won't burn! The cheese should be slightly browned and bubbling on the bread. Serve the soup in warm bowls and place the cheesy bread on top. Season with salt & pepper to taste.

If you have oven safe bowls, take that bread, throw it in each bowl, smother it with cheese and bake under the broiler for 3-4 minutes until the cheese browns. Remove the bowls from the oven carefully, and serve hot.

Labels: herbs, onion, soup

Did you go out and buy that random can of white kidney beans, a.k.a. cannellini beans? I sure did, and boy am I glad I bought 2! These delicate little beans make a delightful simple soup when combined with whole peeled tomatoes. I served these beans with a side of spinach and walnut salad, and Clotilde's Herb Muffins (see post from February 5, 2006 and Clotilde's link on the side bar).

You will need: 1 can of cannelini beans; 1 large can of whole peeled tomatoes; 1 large piece of shallot diced; 1 bunch of basil thinly sliced; 1 tbsp of tomato puree; handful of chopped italian parsley; salt & pepper; olive oil; 3 cloves of garlic; chile piquin crushed.

Step One: In a stock pot, add garlic, 3 tbsp of olive oil, shallots, and chile piquin. Saute on medium heat until translucent.

Step Two: Add those beans, liquid and all, and more olive oil if necessary. Cook this for about 10 minutes. Add tomatoes, crushing them with your hands, and tomato puree. Bring to a slight simmer and cook for another 10 minutes. Stir in basil and parsley and serve hot.

Hint: I used 2 leftover parmesan rinds in my soup for added flavor. I also cooked a side of tubetti pasta and added right before serving (cooking it in the pot only makes it overcook, so boil this separately and add as needed).

Labels: cannellini bean, herbs, soup, tomatoes

Spring rolls are a special treat for vegetarians, vegans, and gluten free eaters alike. Unlike pasta, rice wrappers (and rice noodles) are held together by amylose, a rice starch, rather than gluten proteins of wheat flour, and so they are easier to digest for persons with IBS and those allergic to wheat.

Rice paper wrappers are round like tortillas and are called "bangh trang" in Vietnamese. These wrappers are used to make spring rolls. The wrappers are made from soaked and ground rice made into a paste and dried in thin layers. Rice wrappers are sold in many asian and natural food groceries, and are rehydrated by individually soaking each round disc in warm water, and used immediately to make spring rolls. Making these spring rolls requires preparation of all the ingredients first, and then assembly last.

You will need: 1 package of vermecelli rice noodles; 1 package of rice wrappers; 1 bunch of thai basil and fresh cilantro; tofu or cooked and halved shrimp; shredded romaine lettuce. Peanut sauce requires 3 tbsp of peanut butter; 2 tbsp of "hoisin" sauce (sold at asian food markets and is made from sugar, soybeans, vinegar, and wheat flour); 1 can of coconut milk.

Step One: Soak the skinny vermecelli rice noodles in very warm water until soft; promptly drain and rinse in cool water; set aside for assembly.

Step Two: Rinse and dry romaine lettuce leaves. Shred the lettuce by chopping into thin slices or slivers. Set aside for assembly.

Step Three: Cook shrimp by deveining, removing shell, and throwing into a small pot of boiling water with garlic clove and salt. Remove after 2 minutes; drain; rinse; set aside for assembly.

Step Four: Rinse cilantro and thai basil, dry well. Remove individual leaves of basil for assembly and chop off stems of cilatro, using 2 sprigs per roll.

Step Five: Pour very warm water into a large mixing bowl. You are ready to begin assembly. Place one rice wrapper in the water until soft; remove gently with both hands; place on clean work surface and place a handful of noodles, lettuce, basil and cilantro; tofu strips or shrimp in a pile at one end of the round wrapper (like making a burrito). Fold in the right and left sides; now fold over the bottom half of the wrapper with the ingredients like you would a burrito. The edges seal naturally. Place on a tray or plate, but don't stack them. Cover with plastic and put them in the fridge.

Step Six: In a small pot, add 2 tbsp of hoisin sauce (made from black soybean paste), 3 tbsp of peanut butter, and one can of coconut milk. Cook on medium high heat, stirring so mixture won't burn. Sauce is done when all the ingredients thicken. Remove from heat and cool.

Step Seven: Serve spring rolls with a side of peanut sauce and chili garlic sauce (sold at asian grocer too). For variation on ingredients, you can also add sliced avacado to the the rolls, or batter fry the shrimp.

Labels: herbs, rice noodles, shrimp

The most fabulous food blog I've found to date has to be Chocolate and Zucchini by Clotilde. The site is run from her home in Europe and features mostly French cooking. I tried this herb muffin recipe posted also on NPR and adjusted the ingredients for what was in my pantry. You can do the same as long as you keep the liquid and dry ingredients consistent.

You will need: handful of chopped flat leafed Italian parsley and thyme, or basil (fresh); 3 eggs; 1/2 c buttermilk; 1 tbslp pesto; 1/4 fresh grated parmesan; 1 1/4 c flour; 1 tbsp baking powder; 1 tblsp sesame seeds; 1/2 tsp salt and pepper.

Preheat oven to 350 degrees.

Step One: Whisk the eggs with a blender or by hand until very frothy. Add salt and pepper.

Step Two: Pour in buttermild, pesto, parmesan cheese, and whisk until incorporated.

Step Three: Sift flour and baking powder into the bowl and stir ingredients together with a wooden spoon - do not over mix. It is okay if your batter is lumpy.

Step Four: spoon batter into muffin pan halfway full and sprinkle with sesame seeds and bake for 17-20 minutes.

Labels: bread, herbs

Perfect mashed potatoes are part ingredients, part method of mashing, and part good papas. Russet potatoes make the best baked and whipped potatoes because of their fluffy texture after being cooked. I made these potatoes as the carb side to this vegetable feast madness.

You will need: 3 russet potatoes; 1 spring of rosemary chopped finely; 1/4 c whipping bream; 1/4 c of vegetable stock; 2 crowns of broccoli (medium sized); 2 handfulls of fresh green beans; 5 cloves of garlic; handful of chopped flat leafed Italian parsley; 4 tblsp butter; 1 1/2 c of white wine; 1/4 minced white onion; 1/4 c olive oil; 1 tblsp flour; salt and pepper to taste; chile piquin; one lemon.

Step One: In a boiling pot of water, cook the 3 potatoes peeled and chopped into small pieces. Cook this for 8-14 minutes, depending on how big you chopped the pieces. Be sure they are very soft before draining. Place in a bowl with rosemary, 2 tblsp of butter, 2 crushed and chopped cloves of garlic, cream, vegetable stock, and salt & pepper to taste. Mix the ingredients with a blender or smash them a lot with a masher. Texture should be very smooth. Add more cream if needed. Set aside and cover.

Step Two: In a large stock pot, place 1 c of water and salt to taste with the chopped broccoli forettes, and cleaned green beans (take of stems). Cover and cook on medium heat until steamed (they will turn a pretty bright green, about 8 minutes).

Step Three: In a saute pan, put 2 tblsp of butter and olive oil on medium heat. Add minced onions and crushed garlic. Saute for 4 minutes. Add flour and stir until very hot (don't let it turn brown). Add wine and squeeze lemon in (through a civ so seeds don't get into sauce). Continue cooking until sauce thickens. Add parsley. Take off the heat. Consistency should be slightly runny.

Step Four: Plate the potatoes, greens, and crushed piquin pepper. Spoon on the wine sauce and serve right away.

Labels: herbs, potato

Feeling a bit lazy today, I decided to try a recipe from jamie oliver's cookbook. I tried the mushy peas and they were fantastic. If you are running out of food and can't wait to eat, try this cheap delicious meal, serves 2 plenty.
You will need:
- 2 russet potatoes,
- 1 package of frozen peas (about 1 lb),
- 2 tbsp butter,
salt, pepper. Optional: mint or garlic (I highly suggest the mint).

Step One: Peel 2 medium sized russet potatoes (the brown potatoes); dice the potatoes up and toss into a pan of water with salt. Boil these potatoes on high for 8-10 minutes or until potatoes are very soft.

Step Two: After the potatoes boil for 8 minutes, add the frozen peas to the pot. Cook the peas and potatoes for another 5 minutes. At this point, you should also add your sprig of chopped mint leaves if you have any - it tastes real great. Otherwise, you can flavor your mash with fresh chopped garlic at the end.

Step Three: Drain the peas and potatoes in a colander and return mixture to the pot (be sure to turn OFF the burner). Add 1 tbsp of butter and salt and pepper to taste. You optionally can add 3 tbsp of cream or veggie stock if your potatoes are a bit dry.

Step Four: Mash this up with a potato masher. Serve in bowls with a side of bread or whatever other thing you'd like to eat (fish, meat, etc.), or eat as a vegetarian dish by itself. Tasty bites.

Labels: herbs, peas, potato