La Platicona Habla: Tastes, Passions and Pursuits

I decided to follow a recipe nearly to the letter to experience what it is like to cook from a recipe exactly as it appears sans the midas touch. I cooked pollo alla cacciatora by Jaime Oliver. Result? Amazing. My only modifications were the type of olives, type of wine, and cooking times. This recipe anticipates feeding a tribe but I cooked for two so proportion of ingredients is smaller.
I cooked 2 chicken breasts. To begin, marinate chx in 1/2 bottle red wine, clove crushed garlic, 6 bay leaves, 2 rosemary twigs, s&p and a dash of EVOO. Let sit over night - this is VERY important.
The next day, take chx out of marinade and pat dry with paper towel. Dust with flour and quickly brown chicken on all sides. Set aside. Preheat oven to 350.
Now, for the sauce, use same pan you used for frying chx (use an enameled pot like le creuset). Quickly toast 2 crushed and chopped garlic, then add 6 anchovies, 1 c olives (I used sicilian), and 1 large can of plum tomatoes (crush in pan with spoon). Add reserve liquid marinade (remove old bay leaves and rosemary, replace with fresh ones), and bring to slight boil. Add chx.
Cover with lid and cook in oven for 1 hour. Turn off oven and let rest for 20 minutes. Eat hot with beans or side pasta.
It will knock your socks off!

Labels: chicken, olives, tomatoes, wine

I decided to attempt a copycat recipe (from a great local northern Italian restaurant) with some calamari I bought the other day. For this recipe you will need 4 calamari tubes (heads of the squid, tentacles removed, and internal parts washed out).

For the stuffing:
- 2/3 c bread crumbs
- 2 minced shallots
- 2 minced garlic cloves
- 1/2 lemon
- handful of minced parsley
- 3 tbsp EVOO
- handful minced olives (green or kalamata)
- 1 tbsp pesto (you can replace this w/more spices and EVOO)
- handful of grated parmesan

Mix the ingredients around in a bowl. The mixture won't be paste, but it should stick together somewhat.

I had a request to add dijon mustard to the mix. I agree. I may alter this and repost.

Take the stuffing and use your hands to fill the calamari tubes. The stuffing expands when coked so don't worry if you can't fill it to the brim. Set aside.

For a simple ragu, set aside sliced 1/2 white onion, 2 tomatoes, chopped, 2 minced garlic cloves, 1 tbsp capers, 1/2 c chopped green or kalamata olives, and some fresh herbs like parsley or basil.

In a cast iron skillet, heat 1/4 c EVOO, and place calamari tubes down, browning each side. When browned, add ragu ingredients, and 1 c white wine. Simmer for 15 minutes, covered. Add s&p to taste.

You should feel free to tinker with the stuffing, but the basics are bread crumbs and EVOO. Eat hot.

Labels: calamari, olives, onion, seafood, tomatoes

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

Labels: chicken, chili, pinto beans, tomatoes

Labels: bread, olive oil, tomatoes

I realize that I rarely cook with so much dairy, but I had to try this baked pasta dish because of how simple it seemed. I tend to use penne a lot, but that is because it is my favorite cut of pasta, especially if it is rigate, with the little ridges running down the tube. This recipe is also a good way to use some ripened vine tomatoes if you have any on hand.

You will need:
- 2 vine ripened tomatoes, diced
- 3 cloves minced garlic
- 3 tbsp butter
- 1/2 small white onion or 1 whole shallot finely diced
- 1 c cream
- 1 egg yolk
- handful of basil leaves, minced
- 1 c bread crumbs
- 1/2 c grated Parmesan cheese

Preheat oven to 375 degrees.
Step One: Boil water and 1 tsp of salt for pasta; when water boils, add 2 c of dry pasta. While that cooks, saute the garlic, butter and onions in a saute pan over medium heat until translucent. Add salt and pepper to taste, and tomatoes; saute for another 7 minutes until tomatoes soften.

Step Two: Pour contents of pan into a blender and blend for 45 seconds until mixture becomes smooth. Return contents to the pan and add basil.

Step Three: Whisk cream and egg yolk together in a bowl. Add egg and cream mixture to pan, whisk well and let thicken over medium heat for 5-7 minutes or until mixture coats a spoon. Turn off heat. Add cooked and drained penne pasta and mix well.

Step Four: Place pasta in a casserole pan and layer with Parmesan cheese. Top off with bread crumbs and bake for 10 minutes. Serve hot.

Labels: cream, Parmesan, pasta, tomatoes

Savory tarts are tart fillings that consist of eggs and vegetables, and sometimes even meats. I studied my tart baking book and I found a recipe for tomato and eggplant tart, but I am not that keen on eggplants in a tart. I opted instead for zucchini and herbs of rosemary and basil. I also decided that he Parmesan cheese and herb base could benefit from a bit of pesto instead. Feel free to alter this recipe as needed, but be sure to note that it is the herbs and Parmesan that really finish this recipe off.

You will need:
- 1 tart shell, par-baked
- 2 small zucchinis, washed and thinly sliced on the bias
- 3 Roma or vine ripened tomatoes, halved and sliced
- 3 tbsp of pesto + 1/4 c Parmesan
- 2 eggs
- 1/4 c cream
- herbs (rosemary and basil)
- Salt and Pepper to taste

Step One: Combine zucchini, salt, and 3 tbsp of olive oil; bake slices on baking sheet and bake for 10 minutes at 400; remove and cool. Reduce heat of oven to 370. This pre-baking measure will prevent the zucchini from turning soggy.

Step Two: While the zucchini bake, take the tomato slices and lay them against the sides of a colander. Sprinkle with salt and let them drain over the sink or a dish until ready to assemble.

Step Three: In a bowl, combine Parmesan and handful of minced fresh rosemary and basil. You can spread this mixture on the bottom of the tart shell, or add the pesto sauce to it and then spread it out.

Step Four: Arrange the tomato slices, as shown, alternating it with slices of zucchini. When one layer is finished, fill in the center with remaining vegetables. Sprinkle with any remaining herbs.

Step Five: In a bowl, whisk the eggs, cream, salt & pepper. Pour this "custard" over the vegetables and place completed tart in the oven to cook for 20-25 minutes or until the center no longer jiggles. Remove from oven, and let cool for a few minutes before slicing and serving.

This tart is very savory and lovely. I think the Parmesan and herbs really finish it off, and the presentation will certainly make an impression on your friends and family. Feel free to experiment with other fillings. I promise to post a sweet tart to demonstrate the versatility of this tart shell.

Labels: eggs, heirloom tomatoes, tart, tomatoes, zucchini

Mario Batali has a most wonderful chickpea soup recipe featuring the diverse medly of rosemary, saffron, and thyme. The only complaint I have is that the recipe seems simple enough, but I found myself having to make the tomato base separately in order to complete this soup. My recommendation is that you make the tomato sauce in advance and use it in this soup when you are ready.

I've modified this recipe to what I had in the cupboard and the veg bins, so feel free to do the same.

The Tomato Sauce:
- 1 large 28 ounce can of whole tomatoes
- 4 cloves of garlic, crushed
- 1/2 white or yellow onion, diced
- 1 large carrot, shredded
- 1/4 c olive oil
- 3 tsp dry thyme, or 3 tbsp fresh thyme
- salt to taste

Step One: in a heavy sauce pot, combine the onions, garlic, olive oil, and thyme over medium heat and cook for 8-10 minutes or until onions are golden. Add carrot and cook for another 5 minutes.

Step Two: Add the tomatoes, cushing them with your hands. Simmer this over medium-high heat for 15-20 minutes. This sauce is good refrigerated for 1 week.


For the Chickpea Soup, you will need:
- 1 can of chickpeas (garbanzo beans)
- 3 crushed garlic cloves
- 2 sprigs of rosemary, finely chopped
- 2 pinches of saffron threads
- 3 c of hot water
- 1 c of white wine
- 1/2 tsp of red pepper flakes
- 3/4 c of tubetti pasta or similarly small pasta shapes
- All of tomato sauce, above

Step One: In a sauce pot, saute the garbanzo beans, garlic, and olive oil over medium heat for 5-7 minutes. Add the white wine, rosemary, and saffron threads and cook for another 5 minutes.

Step Two: Add the tomato sauce, and 1 c of water. Bring this to a boil over medium-high heat and add the pasta shapes. Cook for designated cooking time on the pasta box and then add red pepper flakes to finish off.

The flavor of this soup is best finished off with fresh chopped basil, italian parsley, or parmesan cheese. One word of caution: be sure to remove the pot from the heat when the cooking times end because the pasta shapes will continue to cook and become bloated, ruining your soup.

Labels: garbanzo beans, pasta, soup, tomatoes

Once again, the Jamie Oliver cookbook has rescued the rotting veg on my shelf. I had 6 vine ripened tomatoes that were too ripe to cut up and eat, but I didn't have the heart to toss them out. I didn't have all of the ingredients here, in particular the carrots and a whole onion, but it still turned out rather delicious. It is important to know that following directions regarding addition of the cream/egg mixture is very important to avoid curdling.

You will need:
- 6 vine ripened tomatoes (very ripe, don't refrigerate your tomatoes!)
- 1/2 white onion, finely diced (recipe called for whole onion, but that was excessive)
- 1 minced clove of garlic
- 1 peeled and grated carrot
- handful of basil, stalks separated and chopped finely
- olive oil (about 4 tbsp)
- 5 c of vegetable or chicken stock (I used a combo of both)
- 4 tbsp of heavy cream (recipe calls for 6, again, excessive)
- 2 egg yolks
- Salt & Pepper to taste

Step One: In a large stock pot, saute the onions, basil stems, carrot, garlic in olive oil. Cook over medium heat for 10 minutes with the lid on, stirring to avoid burning or sticking.

Step Two: While vegetables saute, place tomatoes in a separate pot of boiling water (boiling!) for 4-6 minutes or until the skins begin to peel away. Drain and remove skins. Chop up the tomatoes and add them to the stock pot with the onions/olive oil. Add the stock and basil leaves. Take all of this mixture and place it in a food processor or blender and blend until smooth. Return the pureed mixture to the stock pot and cook over medium-high heat with the lid on for 20 minutes, stirring along the way.

Step Three: While the tomato soup simmers, combine the cream and egg yolks in a bowl, whisking together. Set aside.

Step Four: When tomato puree cooks for 20 minutes, take pot off the heat and add cream/egg mixture, whisking to avoid cooking the eggs. Serve immediately, seasoning properly to taste with salt and pepper.

Note: if you don't have a lot of basil, add flat leafed Italian parsley instead.

Labels: soup, tomatoes

I sort of stole this recipe from the Whole Foods market as I passed the potato and soup bar and sampled a bit of what they called "mullagatawny" soup. The soup is a red lentil puree with coconut milk. I had to make up the proportions of the ingredients, so feel free to adjust them to your own palette. Also, if you liked the daal and tomato soup, this will be a variation of that soup that you may like to try.

You will need:
- 2 c of red lentils (daal)
- 5 c of liquid: 3 c vegetable stock, 2 c of water
- 1 can of light coconut milk
- 3 tbsp of tomato paste
- handful of chopped cilantro
- 2 tsp of cumin powder
- 1 thumb size piece of fresh ginger, grated on a zester
- 3 cloves of minced garlic
- 2 tsp turmeric powder
- juice of 2 limes
- salt & pepper to taste

Step One: cook the lentils in a small stock pot with the 5 cups of liquid. Cover the pot and simmer over medium-high heat for 1/2 hour or until cooked. Be sure to stir often so they don't stick. Set aside.

Step Two: in a blender, combine the spices (minus the cilantro), garlic, ginger, and the cooked lentils. Once blended, return mixture to the stock pot and cook over medium heat while you add the coconut milk, tomato paste, and lime. Cook for another 7-10 minutes until thoroughly heated. Serve with fresh cilantro and lime wedge.

The aroma of this dish is just fantastic. I suggest eating it with grilled pita bread and a side salad.

Labels: coconut milk, lentils, soup, spices, tomatoes

I am unsure why people insist on drinking in the morning after a long night of packing away various elixers of the intoxicating variety, but they do, and I did too on Saturday after a long night of playing poker with friends and heading to the dram shop for billiards and drafts of Buff Gold. In fact, I advocate the brunch cocktail as a curative beverage to ward off the hangover headache and any other Saturday morning ailment you might have (sort of homeopathic really - give yourself a bit of the poison to neutralize the poisoning). Bloody Marias are my favorite brunch cocktail - it is the vitamin c and antioxidant carotenoid lycopene that give me the pick-me-up I need to ward off the night's blurry memory of things gone awry, stave off the regrets, and move on to Sunday already.

This recipe makes 6-8 servings, depending on the size of the glass you use (you can always halve the recipe you know). You should pair this mix with a fine vodka like Grey Goose, Kettle One, or Finlandia. Don't use a cheap vodka here or else you may regret getting out of bed at all. The ratio should be 2 oz of vodka to a 6 oz serving of mix (you can do 1 oz of vodka if you aren't sure how you feel).

You will need:
- a blender;
- 3 cups of Clamato Picante brand tomato juice;
- 2 cups of regular canned tomato juice;
- 1 tbsp of dried dill;
- 1 tbsp celery salt;
- 1 tbsp of Worcestershire sauce;
- 1 1/2 tsp of fresh horseradish (don't buy the creamy kind in a jar, it's not the right kind!);
- 1 tsp kosher salt (add more to taste if you'd like);
- 1 tbsp of tobasco sauce (add more if you cannot find spicy clamato juice);
- 2 fresh garlic cloves, crushed;
- 1 tsp of white or black pepper;
- 3 tbsp of lemon or lime juice;
- lime wedges, green olives, & celery stalk to garnish.

Step One: combine all the ingredients into the blender and blend away until everything is well incorporated.

Step Two: pour the mixture into a tall glass of ice with the proper ratio of vodka (2 oz: 6 oz), and stir (if you have a shaker, even better). Garnish with a celery stalk, the olive and lime wedge. You can also stuff the olives with some fresh gorgonzola cheese if you'd like.

Remember, you aren't trying to get hammered all over again, so go easy and eat up those Huevos Rancheros, Eggs Florentine, or that yummy French Toast with your tasty cocktail.

Labels: breakfast, drink, tomatoes

What better way to commemorate the Battle of Puebla on this Fifth of May than by cooking a piping hot plate of Shrimp Veracruz? The state of Veracruz, located on the Caribbean side of the boot of Mexico was the site of the famous invasion of French troops into Mexico who made their way to the state and city of Puebla in 1862 (located next to the state of Veracruz) and duked it out with General Ignacio Zaragoza who, outnumbered by nearly 3000 troops, won a victory over the French forces sent by Napolean III to seize all of Mexico in the name of France. The town of Puebla was the chosen battlefield and the French were quickly deposed (although this victory was short lived when the French took the capital and installed Maximillian of Austria as "emperor" of Mexico, thus, the Austrians have lots of stolen booty like Moctezuma's headdress in their museums); Benito Juarez christened the day as a national holiday.

Well, this Puebla/Veracruz connection made me think that Shrimp Veracruz was the perfect dish for tonight's supper. This dish consists of a rich salsa with some very odd ingredients: green olives, capers, bay leaves and oregano. I guarantee, however, that this dish will do you right for tonight. There are several versions of this dish, so I have sort of experimented for the easiest way to prepare it and still preserve the flavor.

You will need:
- 1 pound of deveined medium or large shrimp with the tails on and the rest of the shell removed;
- 1/2 cup of roughly chopped green olives (get these from your grocer's deli or if in a jar, get the Santa Cruz brand large green olives);
- 3 tbsp of capers;
- 2 bay leaves;
- 1/2 tsp oregano, corriander, and cumin;
- 1/2 small minced white onion;
- 4 tbsp of butter (may substitute olive oil);
- 1 lime halved;
- 5 plum tomatoes;
- 1 or 2 jalapeno peppers (depending on how hot you want it);
- 1/2 c white wine;
- 3 cloves minced garlic;
- handful of fresh choped cilantro (optional); and
- salt to taste.

Serve this dish over a bed of saffron (or plaint) basmati rice.

Step One: Start your rice! I made a simple saffron basmati rice in my rice cooker for this dish and it tastes wonderful in combination with the rest of the food. I like the "O" Organics brand of Basmati rice from Safeway, you can also find it at Wild Oats and Whole Foods.

Step Two: In a small pot of boiling water, add your tomatoes and chile peppers; cook on high until the skins start to fall off (about 7 minutes). Remove from the heat; drain. Place the tomatoes and the jalapenos in a blender and puree.

Step Three: In a saute pan, cook the garlic & onion in the butter until translucent. I know 4 tbsp of butter is a lot, but trust me, it's worth the calories. If you are still freaking out, substitute with olive oil. Once the onions are done, cool off by adding the white wine and reduce (takes about 4-6 minutes). If you, like my mother, absolutely love onions, try cutting the onions into large slices to give the dish a different texture.

Step Four: Add the tomato/jalapeno puree, the chopped tomatoes, capers, olives, bay leaves, oregano, cumin, and corriander into the pan; squeeze in the 2 lime halves. Simmer this over medium heat for about 7-10 minutes (should be the thickness of a runny gravy).

Step Five: Add the shrimp and cook for 3-5 minutes until just cooked. Remove from the heat and serve the shrimp and sauce over a bed of saffron rice. Garnish with cilantro or chopped italian parsley and lime wedges. I enjoy eating this with a side of warmed corn tortillas over the comal (stop using the microwave to heat up your torts!). This dish pairs well with white wine or a good fume blanc. I also think Bohemia or Pacifico is a good beer for this dish. Oh so yummy.

I know this dish has a ton of ingredients, but like so many real Mexican dishes, it takes time to cook, and has the sabor of a complex mole (that's mol-eh, you know, the thick rich sauce sometimes made with chocolate and a ton of ingredients I can't pronounce) that will earn you much praise. So when eating this dish, thank your lucky stars that the world colided in Puebla and Veracruz, producing such a unique and fragrant dish like Camaron a la Veracruzana.

Labels: lime, seafood, shrimp, tomatoes

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

Beans are a major source of protein, iron, B vitamins, folic acid, and starch. For vegetarians, this plant is perhaps the most important part of a healthy diet. This dish uses a lot of beans and is a fast meal when you are in a hurry. This chile has a very different flavor from the black bean soup recipe (post 12/20/05), but if you like black beans, I suggest that recipe specifically because the flavors posted there marry well for that particular bean.

You will need: 1/2 of a bell pepper diced; 1/4 white onion, diced; 4 cloves crushed garlic; either fresh red chile (that you make and have frozen, see blog from 1/18/06) or powdered, use 2 tbsp of powdered chile or 1/2 cup of fresh chile; 1/2 tsp of cumin; 2 regular sized cans of beans, I like to use a can of pinto and a can of mixed beans that includes kidney, black, and pinto beans; 1 c of vegetable stock; a 28 oz can of diced tomatoes; brown rice.

Step One: Cook 2 cups of brown rice either in a rice cooker or pot according to directions. Start the rice before starting the soup.

Step Two: In a large pot, saute onions, garlic, and bell pepper in 3 tbsp of vegetable oil over medium heat until translucent. Add the 2 cans of beans with their liquid, and 2 more tablespoons of vegetable oil. Cook for 7-10 minutes, stir often.

Step Three: Add spices, salt to taste, chile, vegetable stock, and tomatoes. Simmer for 15-20 minutes.

Step Four: Serve chile over rice and a side of quesadillas. I make my quesadillas with either corn (for gluten free eating) or flour tortillas and jack cheese (chedder isn't quite as flavorful). Salt to taste.

Labels: pinto beans, red chile, rice, soup, tomatoes

Jaime Oliver to the rescue. I had my two nephews, one niece, along with two of my sisters and for a visit recently. What to make for children and adults alike is easy - pasta! I decided to go for a traditional meat sauce - sorry to all my vegetarian followers - but for you carnivores, this one is especially for you. Thank the English guy.

You will need: 10 slices of bacon with most of the fat trimmed off; handful of chopped rosemary; 4 cloves of minced garlic; 1/2 white onion finely diced; 1 c of red wine; 1 large can of whole peeled tomatoes; 2 tbsp tomato paste; 1 tsp dried oregano; 1 handful of chopped Italian parsley and basil; olive oil; 1 lb of fresh ground lean chuck; one chile piquin crushed; spaghetti; 1/2 c (or more) fresh grated parmesan.

Step One: Place the slices of bacon on a cookie sheet, sprinkle the rosemary on top, and bake in oven at 350 degrees for 10-13 minutes or until bacon curls. Baking the bacon will prevent the pool of grease normally found in pan frying from forming, and will leave the bacon just golden and not very crispy. Remove, and dice up.

Step Two: In a large pan, saute your onions, garlic, and chile piquing over medium heat. After onions are translucent, add the ground chuck and bacon. Break up the meat while it browns. Add the red wine after meat is almost done cooking (about 8-12 minutes).

Step Three: Add can of whole peeled tomatoes along with its liquid. Be sure to break up the tomatoes with your hands so they are bite sized. Add tomato paste, oregano, salt and pepper to taste. Cook unti lsauce thickens.

Step Four: You can skip this step, but you risk having a runny sauce if you do. Take that cake pan and put your sauce you've been cooking into it, cover with foil, and bake for 45 minutes at 350 degrees. Remove, add basil and fresh parsley.

Step Five: Cook pasta according to directions. Add parmesan to sauce and serve over pasta. Feel free to drizzle a little olive oil on top of it all; eat with a side salad.

Labels: ground beef, pasta, sauce, tomatoes

Cauliflower is a delicious immature flower that is often under-used in many people's culinary arsenal. Often served raw on vegetable platters, this delicate plant is never given center stage of any good meal I've ever had. Cauliflower is part of the cabbage family and is a native plant to Italy dating from the 16th century. The plant's creamy color is produced by tying the leaves of the plant around the head or crowns and preventing the plant from sunlight that would normally produce a more yellow color in the plant.

I decided to buy a crown of cauliflower recently and searched high and low for a way to prepare it that didn't involve pork or milk. Thanks to Lidia Matticchio Bastianich, I have made a wonderfully simple and elegant meal from this noble plant.

You will need: one 16 ounce can of whole peeled tomatoes; 1/2 small white onion finely diced; 3 cloves of crushed garlic; 2 bay leaves; 1 crown of cauliflower washed and cut into small 1 inch florettes; 1 chile piquin pepper; handful of chopped flat leafed Italian parsley; 4 cups of cooked penne pasta.

Step One: Cook your penne pasta according to the directions on the packet; drain; rinse in cold water and drizzle with olive oil; set aside. (Cook this while you cook the other ingredients below so pasta is not too cold)

Step Two: While your pasta cooks, saute the onions and garlic in 3 tblsp of olive oil over medium heat. Optional: when translucent, cool off with 1/4 c of white wine.

Step Three: Add cauliflower, bay leaves, and crush red chile over the mixture and season with salt. Cover and cook for 5 minutes.

Step Four: Meanwhile, take tomatoes and crush them in a bowl with your hands, removing the cores of the tomatoes. Pour this mixture into the pan, stir, cover, and cook over medium heat for another 15 minutes.

Step Five: Stir in the penne pasta and parsley. Garnish with romano or freshly grated parmesan cheese. Serve piping hot.

Labels: cauliflower, pasta, tomatoes

Being ill of late after eating any cheese or milk, I have become especially attached to this Manhattan Clam Chowder soup. This is easy and cheap to make, but you can make it as extravagant as you'd like.

You will need: 1 can of whole baby clams (if fresh, buy cherrystone clams, about 7-10, and cook them in a stock pot with 1 c of water and 1/2 c of white wine, sprig of parsley, 1/2 lemon, and slice of white onion; cover and cook on medium high for 3-5 minutes until clams open; remove clams and chop up for soup); 1/2 lemon; 1 c of white wine (you can use 1/2 c of red wine instead if you want); 4 tbsp of olive oil; 1/4 white onion (finely diced); 3 cloves of minced garlic; 2 stalks of diced celery; 2 peeled and diced carrots; 1 large can of whole tomatoes (chop this up and reserve the juice); 1 tblsp of basil; 3 sprigs of parsley chopped; 1/2 bell pepper diced; 1 c of veggie stock; 3-4 diced small red or new potatoes skin and all; chile piquin.

Step One: Saute the olive oil, bell pepper, celery, carrots, onions, and garlic until veggies sweat (cooking on medium high heat).

Step Two: Add wine. Cook for 3 minutes.

Step Three: Pour in the vegetable stock, and add 1 c of water, and add tomatoes and tomato juice from can. Add the potatoes now and bring pot to a rolling boil, cover and cook until potatoes begin to soften (about 10 minutes). Add the crushed chile piquin (optional).

Step Four: Reduce the heat to medium and add the basil, parsley and clams with juice (if from the can or of fresh, use 1 c of clam brine). Squeeze lemon into pot. Add salt and pepper to taste. You may also add another tsp of basil if the flavor is weak.

Serve soup in bowls with a slice of lemon and fresh grated Parmesan cheese, and of course a side of bread.

Serve and enjoy.

Labels: seafood, soup, tomatoes

Lentejas are a gift from the bean gods. Lentils come in green, brownish green, red, yellow, and are split or whole. This strange legume is quite tasty despite its garish reputation. Daal is a red lentil that is hulled and split. It has a beautiful coral color and cooks in a heartbeat. Daal is great for soups, but not cold or as a substitute for rice because it is a little mushy. I created this random soup out of a sheer desire to eat everything in the pantry before going to the grocery store again. Lentils provide good nutrients, especially if you are out of veggies and want something healthy to eat. I recommend serving this soup over brown or long grain white rice.

You will need:
- 1 pot for the daal, another for the rice.
- Gather 2 tsp fresh or powdered ginger, cumin, coriander,
- 1/2 small diced white onion,
- 2 cloves minced garlic,
- handful of chopped cilantro (optional, can sub with italian parsley),
- 2 c vegetable stock, 1 1/2 c water
- 2 tomatoes (overripe and near rotting are best for this soup as it all gets mushed up in the end),
- 1 lemon to finish it off.

Step One: Add 1 1/2 cups of daal (pick through it and rinse it first of course - like any other bean, it comes from the dirt) to your pot. Throw in vegetable stock, water, tomatoes (give 'em a rough chop), white onion, cloves of garlic, ginger, corriander and cumin, 2 sprigs of cilantro (optional). Cover with a lid and cook on medium high until lentils are soft (about 20 minutes). Add liquid if need be.

Step Two: Pull out the blender and pour everything in it from the pan. Add water or veggie stock if necessary. Blend until smooth. You can optionally add a spot of whipping cream if you want to alter the color a bit (about 1/4 cup worth).

Step Three: Return the daal to the pot and add 2 tblsp of olive oil or vegetable oil. Like other beans, these too need to be guisao (so you don't kill everyone with your foul smell). Cook for another 5-10 minutes. The consistency should be that of a smooth puree - more liquefied than baby food.

Step Four: Chop up some italian parsley or cilantro. Pour the soup into bowls by themselves or serve over rice (this is best if it will be your only course for dinner - be sure to start the rice first though - you know the drill by now). Sprinkle your fresh chopped herb on top and squeeze a bit of fresh lemon into each bowl. Oh so yummy.

Labels: lentils, soup, tomatoes

At the end of the month, everyone is broke (including me) and eating the last of their stock pile of groceries. I personally turn to eating pasta as a way to tie me over until payday. IWhichever way you like it, the recipe is especially apt for spring and summer weather because it can also be eaten at room temperature. So leave the marinara in the cupboard and try this recipe.



You will need:
- 1/2 package of DeCecco brand linguini,
- bunch of fresh basil, parsley, chopped
- 3 fresh cloves of garlic,
- 2 tbsp capers,
- 10 kalamata olives,
- 1 tomato, diced
- salt, pepper,
- 1/2 olive oil,
- parmesan cheese.

Cookware: Pot to boild pasta, bowl to mix ingredients.

Step One: If you are cooking for one or two, cook at least 1/2 of the box of linguini (4 servings yield). Be sure to boil the water first, add 1 tsp of salt and then add the pasta, fanning it out in the pan to cook evenly. Cook according to directions (usually 11 minutes). Drain and rinse in cool water.

Step Two: Take 6 leaves of basil and chop them up fine. If you don't have basil, use parsley for the cheaper version of this dish and chop up about a handful worth. Add this to the large bowl along with 1/2 cup of olive oil, 3 crushed and minced garlic cloves, 2 tsp of salt, 1 tsp of fresh ground pepper. Stir this up.

Step Three: I use cherry tomatoes and you should too, or else use tomatoes on the vine. Cut one half of the tomato into small bite size pieces (add more if you like). You can stop here and simply combine the pasta, the ingredients from step two, and some fresh grated parmesan cheese, or continue to step four for my favorite version of this dish.

Step Four: Chop about 8 kalamata olives (if serving for 2, and be sure to take the pits out). The easiest way to pit olives is to press the olive down on the cutting board with a spoon. Whatever you do, DO NOT use black olives for this dish! Combine the olives with 2 tbsp of capers. Add these ingredients to the olive oil mixture and tomatoes, then pour the pasta in coating it well. Serve in large pasta bowls with parmesan cheese.


I am now out of fresh veg for any more meals and so I will be blogging about groceries tomorrow. Until then, serve and enjoy.

Labels: olive oil, pasta, tomatoes

I love to make a good Minestrone or basic Fajole a day or two before I return to the grocery store to do some shopping for the next 2-3 weeks worth of food. True to my philosophy of using all your rotten veg, “waste not, want not” with this easy and delicious soup.
You will need the following: Cookware: One large soup pot.

Ingredients:
- one large can of whole stewed tomatoes (Muir Fire Roasted Organic are the best),
- 1/4 diced white onion,
- 3 cloves minced garlic,
- 2 diced carrots,
- 3 diced celery stalks,
- 1/2 diced bell pepper (of whatever color),
- one can of kidney beans,
- handful basil (fresh is best), fresh flat leaf Italian parsley,
- 2 c vegetable stock,
- 1 c white wine (optional),
- olive oil, one chile piquin pepper, thyme and dried basil.
- 2 c of cooked small pasta shapes (keep separate, do not add to soup until you serve it)

Step One: In the large soup pot on medium, add the olive oil (3 tbsp), crushed garlic clove (1 or 3 to taste), diced ¼ white onion, diced carrots (2), diced celery (3), diced bell pepper (1/2 a bell is usually enough). Cook this until veggies are translucent. Add 1 cup of wine and cook for another 5 minutes.

Step Two: Add 2 cups of veggie stock. Veggie stock should always be in your fridge. I prefer the box of veggie stock from Pacifica (NOT the fat free in this brand) or Imagine Organics. Simmer this while doing step three.

Step Three: Open the large can of whole tomatoes (the crushed or diced are always flavorless, so its better to go with whole). Pull each tomato out one by one and chop it up your self. Add the chopped tomatoes and the tomato broth from the can to the soup pot. Drain and rinse the beans, add them to the pot.

Step Four: Add 1 cup of water, 2 tsp of dry basil or 2 tbsp of fresh chopped basil, 1 tsp of thyme (optional), 4 tbsp of fresh chopped parsley, salt and pepper to taste, 1 crushed chile piquin (again, its optional). Add 2/3 cup of elbow pasta or my favorite, tubetti pasta from DeCecco. Cook this for 8 minutes and then remove from the heat (if you don’t, the pastas will continue to cook until it becomes so large and tasteless that it has ruined your soup).

Serve hot in small bowls with a slice of bread and a small side salad if you like. Sprinkle parmesan cheese over the top. I promise that this soup is really basic so anyone can make it, even you. It makes about 5-7 servings. For more advanced folks, I recommend cooking a chicken breast (bone in) in a separate pot. Pull the meat from the bones and filter the chicken stock (the water you boiled the chicken in) through a fine civ and add it to the soup (about 2-3 cups worth). If you like olives, you can also add green or purple kalamata olives (chopped) to the soup.

Whew!

Labels: pasta, soup, tomatoes