Thursday, August 27, 2009

Spaghetti with Heirloom Tomatoes, Basil, and Bottarga Breadcrumbs

Spaghetti with Heirloom Tomatoes, Basil, 

and Bottarga Breadcrumbs 

Serves: 6  Author: John Beeler 

This is the dish to make in the middle of summer when heirloom tomatoes are 

everywhere. I can think of few more satisfying things to eat. Bottarga, considered the 

cavair of Sicily, is a delicacy made by drying tuna or mullet roe in the sun until it 

forms a dense, rust-colored block. Here, it's shaved and tossed into the pasta, 

adding a deep oceany essence and salty-savory contrast to the sweet summer 

tomatoes. 

NOTE: I like to cook the tomatoes in the sauce for at least a few minutes. The pasta 

gets nicely glazed and coated with the sauce and the flavors have a chance to meld. 

Also, I have made this dish many times without the bottarga -- it's delicious both 

ways. 

Step 1 

Preheat oven to 375 degrees. 

Put a large pot of heavily salted water on to boil 

over high heat. 

Step 2 

1 1/2 cups Fresh Breadcrumbs 

2 tablespoons Extra Virgin Olive Oil 

Toss the breadcrumbs with 2 tbsp olive oil, 

spread them on a baking sheet, and toast 8-10 

minutes, stirring once or twice, until golden 

brown. 

Step 3 

1/4 cup Extra Virgin Olive Oil 

1/2 sprig Fresh Rosemary 

2 Chiles De Arbo, Crumbled with your hands 

Heat a large saute pan over high heat for 2 

minutes. Pour in the remaining 1/4 cup olive oil, 

and add the rosemary and crumbled chiles. Let 

them sizzle a minute or two. 

Step 4 

2 cups Red Onion, sliced 

1 tablespoon Fresh Thyme, just the leaves 

Add the sliced onion and thyme. Season with 1 

teaspoon salt and pepper. Turn the heat down 

to medium and cook 3 minutes, stirring often. 

Step 5 

1/4 cup Garlic, sliced Stir in the garlic and cook for another 3-4 

minutes until the onion is translucent and 

starting to color slightly.

Step 6 

1 pound Spaghetti Pasta Drop the pasta in the boiling water. 

Step 7 

2 pounds Heirloom Tomato, very ripe, chopped Turn the heat under the onions back up to high, 

and add the tomatoes to the pan with 1 tsp salt 

and freshly ground black pepper. Stir the 

tomatoes often, and cook about 8 minutes until 

their juices are released and start to reduce. 

Step 8 

  Kosher Salt 

4 tablespoons Unsalted Butter 

When the pasta is al dente, drain it and add to 

the tomatoes. Toss well, add the butter and 

cook 3-4 minutes to reduce the juices so they 

coat the noodles well. Season with 1/2 

teaspoon salt and taste. 

Step 9 

1/4 cup bottarga di tonno , 1/4 to 1/2 cup - shaved 

or thinly sliced 

1/4 cup Fresh Parsley, Flat-leaf, sliced 

1/2 cup Fresh Basil, Sliced 

Add the basil, parsley, and half the bottarga to 

the pan and toss to combine. 

Step 10 

Shower the breadcrumb over the pasta and 

scatter the remaining bottarga shavings on top. 

Step 11

Tuesday, August 25, 2009

Shopping List FATHER MOTHER SISTER BROTHER

Tue: Adobo?
Wed: Parents
Thu: Spaghetti with Heirloom Tomatoes, Basical, and Bottarga Breadcrumbs (p. 191)
Fri: Balsamic Steak Salad
Sat: Pappardelle with Zucchini, Sultanas and Pine Nuts

MARKET
2lbs very ripe heirloom tomatoes
garlic
red onion
1 1/2lbs zucchini  + 2 medium zuc.
cherry/grape tomatos
1 red pepper

GOOSE
chile de arbol
2 5oz top sirloins

TJ/OM
Pine nuts
Egg pappardelle
marsala
red wine vinegar
peppercorns
butter
2 bosc pears


Oven Ratatouille

http://www.cookstr.com/recipes/oven-ratatouille

In this (my favorite) version, everything gets roasted at a high temperature and then combined in the end. The flavors become very deep.

Yield:
4 - 6 Servings

Ingredients

  • 3 to 4 tablespoons extra virgin olive oil
  • 1 large globe eggplant (about 1 pound), cut into ¾-inch cubes (peeling unnecessary if the skin is tight and smooth)
  • 2 pounds ripe plum tomatoes, cored
  • 6 medium-sized garlic cloves, unpeeled
  • 2 large bell peppers (red, yellow, or orange)
  • 2 cups coarsely chopped onion
  • 1 medium zucchini (7 to 8 inches long), cut into 1-inch cubes
  • 1½ teaspoons dried basil
  • 1 teaspoon dried marjoram or oregano
  • ½ teaspoon each crumbled dried thyme and rosemary
  • Salt and freshly ground black pepper, to taste

OPTIONAL TOPPINGS:

  • Small amounts of fresh herbs (basil, marjoram or oregano, rosemary, thyme, and/or parsley)
  • Pitted chopped olives

Directions

1). Arrange an oven rack in the topmost position, and another in the middle of the oven. Preheat the oven to 425°F. Line 1 small and 2 large baking trays with foil, and coast the foil generously with the olive oil.

2). Place the eggplant on one of the large trays, and toss to coat with oil. Then push it to one side, keeping it in a single layer. Arrange the tomatoes on the other half of the tray, rolling them around so they get coated with oil. Wrap the garlic cloves (still in their skins) and a half teaspoon of water tightly in a piece of foil, and place this on the corner of the same tray.

3). Place the whole bell peppers on the small tray.

4). Spread the onions and the zucchini pieces on opposite ends of the remaining large tray, and toss to coat with the oil.

5). Place the eggplant tray on the middle shelf of the oven, and put the small sheet with the peppers on the upper rack. After 10 minutes, use tongs to turn everything over. Repeat this turning process after another 10 minutes or so. Gently squeeze the garlic to see if it is soft. If it is, remove it from the oven; if not, continue roasting.

6). Place the onion-zucchini tray on the middle shelf next to the one with the eggplant, and continue roasting all for another 10 minutes. Turn the peppers and tomatoes one more time, and toss the eggplant, onions, and zucchini to help them brown evenly. Sprinkle the eggplant, onions, and zucchini evenly with the dried herbs. Once again, squeeze the garlic to see if it is soft. If so, remove it from the oven; if not, continue roasting. Roast a final 10 minutes, or until the vegetables become deep golden brown and very tender.

7). Transfer the eggplant, onion, and zucchini to a large bowl. Let the peppers, tomatoes, and garlic sit for a few minutes, or until comfortable to handle. Peel the peppers, then chop the tomatoes and peeled peppers roughly into 1-inch pieces and add to the eggplant mixture. Slip the roasted garlic clovers from their skins, mash with a fork, and add to the eggplant mixture.

8). Toss until well combined. Season to taste with salt and freshly ground black pepper. Serve warm, at room temperature, or chilled – plain or topped with a sprinkling of freshly chopped herbs and/or olives.

Notes

NOTES: Dried herbs added during the roasting process infuse the vegetables with even deeper flavor. Optional fresh herbs sprinkled on at serving time add another savory layer.

Serve plain or on a bed of polenta and topped with a grilled "veggie" sausage and/or a freshly poached egg.

Risotto with Zucchino Striato D’Italia

http://www.cookstr.com/recipes/risotto-with-zucchino-striato-drsquoitalia

The zucchini in the garden beckons. When cooked in a risotto, the zucchini breaks down, becoming sweet and creamy, and merging with the rice.

Yield: 4 servings

Ingredients

  • ¼ cup plus 2 tablespoons extra virgin olive oil
  • ½ onion, finely diced
  • 2 striato d'Italia or other medium zucchini, diced
  • 2 garlic cloves, finely chopped
  • 2 cups Arborio rice
  • 6 cups vegetable broth or water, brought to a simmer
  • 8 fresh basil leaves, cut into thin slivers
  • Sea salt
  • Freshly ground black pepper
  • ½ cup freshly grated Grana Padano cheese

Directions

Heat the ¼ cup olive oil in a heavy-bottomed 2-quart saucepan over low heat. Add the onion and sauté slowly until soft. Add the zucchini and garlic, and briefly sauté over moderate heat, 2 to 3 minutes. Add the rice and stir until the rice is translucent, 1 to 2 minutes.

Add the hot broth to the rice mixture one ladleful at a time, stirring frequently. The rice should cook very slowly over low heat. Wait until the liquid is absorbed before adding the next ladleful of broth. Midway during cooking, add the basil and salt and pepper to taste.

When the risotto is al dente, Add the remaining 2 tablespoons olive oil and the cheese. Turn off the heat and stir briefly to combine. Serve immediately.


Pappardelle with Zucchini, Sultanas and Pine Nuts

If there seems to be a rather small amount of pasta specified for four people here, it's not because I'm exercising portion control, but because egg pappardelle swell voluptuously when cooked and a modest tangle of these dried yellow, wide-cut ribbons will plump up to take, appetite-satisfyingly, the whole panful of slow-cooked, sweet and mushy zucchini sauce.

Yield: Serves 6 as a starter; 4 as a main course.

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1½ pounds zucchini (4 medium)
  • 1 clove garlic, minced
  • salt and pepper
  • 2–3 tablespoons Marsala
  • scant ¼ cup sultanas (golden raisins)
  • 2 tablespoons pine nuts
  • 8 ounces egg pappardelle
  • 3 tablespoons freshly grated Parmesan
  • small bunch fresh parsley, chopped

Directions

Heat the butter and oil in a heavy-based saucepan, and cut the zucchini into very fine rounds before adding them to the pan. Mince in the garlic and season with salt and pepper. Cook over a low to medium heat for about 45 minutes, stirring every now and again. When they are ready the zucchini will have sweated down—if you'll forgive the expression—but still retain some color and shape. In other words, you're looking for a certain mushiness without going so far as out-and-out pulp. Not that it matters: if you forget these are on the stove and let them cook until they reach the state of pure, undifferentiated sauce, you will still have something pretty heavenly on your hands. Besides, in Sicily, you will find that different cooks have different preferences: as ever, there is no one way to cook the same thing.

While all this is going on, warm the Marsala, pour it over the sultanas and leave them to plump up for about 15 minutes, or longer if you want. Once the zucchini are cooked, stir the sultanas and their amber juices into them. Taste for seasoning. Toast the pine nuts by cooking them in a dry frying pan until they turn a golden brown, and remove to a cold plate.

Cook the pasta according to package instructions, then drain and tip into a warmed bowl. Add the zucchini mixture and fold and toss to combine. Sprinkle over the pine nuts, Parmesan and most of the chopped parsley and toss everything gently together again. Sprinkle with the remaining parsley and take to the table.

Pasta with Carrots, Risotto Style

http://www.veggienumnums.com/2009/07/pasta-with-carrots-risotto-style.html

Pasta with Carrots, Risotto Style

I've never made pasta this way before--by cooking it in a measured amount of liquid until the pasta absorbs enough to become tender, so I wasn't sure if it would turn out. I was worried that the pasta might be gummy. It wasn't; it was cooked perfectly and so flavorful because of the broth. You want to use a very good vegetable broth for this--homemade if possible, or a high quality organic broth from the store.

Pasta with Carrots, Risotto Style
**adapted from Saveur Magazine

8 cups of vegetable broth/stock
5 tablespoons of butter
1 medium yellow onion, diced
1 lb. mini-penne pasta
8 medium carrots, peeled and diced
1/2 cup freshly grated parmigiano-reggiano
salt and pepper
parsley to garnish

Bring stock to a boil in a medium saucepan over high heat. Reduce heat to low to keep stock hot.

Melt 4 tablespoons of butter in a medium heavy pot over medium-high heat. Add onions and cook, stirring until they begin to brown, about 5 minutes. Add uncooked pasta and carrots and cook, stirring often, until pasta is lightly toasted, about 5 minutes.

Add 1 cup of the hot stock at a time to the pasta, stirring constantly; wait until almost all the stock has been absorbed before adding more. Continue cooking and adding stock (you may have some stock left over) until pasta is tender but firm to the bite, 10-15 minutes.

Remove pot from heat and stir in the remaining 1 tablespoon of butter and the cheese. Season to taste with salt and pepper. Transfer to a warm serving dish and garnish with parsley. Serve with extra cheese.

This pasta is one of Dave's favorite non-dessert recipes. I am thinking about making it again but using a variety of different veggies--summer squash would be a lovely addition. 

Friday, August 21, 2009

Well-Done Hamburgers on a Gas Grill

Cook's Illustrated

Well-Done Hamburgers on a Gas Grill

Serves 4.   Published July 1, 2006.

Adding a panade (a paste of bread and milk paste) to the ground beef creates burgers that are juicy and tender even when well-done. For a burger that cooks up flat, press the center of each patty down with your fingertips before grilling. Serve the burgers on your favorite buns or rolls. For cheeseburgers, follow the optional instructions below.

Ingredients

1 large slice high-quality white sandwich bread , crust removed and discarded, bread chopped into 1/4-inch pieces (about 1/2 cup)
2 tablespoons whole milk
3/4 teaspoon table salt
3/4 teaspoon ground black pepper
1 medium clove garlic , minced or pressed through a garlic press (about 1 teaspoon)
2 teaspoons steak sauce , such as A-1
1 1/2 pounds 80 percent lean ground chuck
Vegetable oil for cooking grate
6 ounces cheese , sliced, (optional)
4 hamburger buns or rolls

Instructions

  1. 1. Turn all burners to high, close lid, and heat until very hot, about 15 minutes. Use grill brush to scrape cooking grate clean. Lightly dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate. Leave primary burner on high, turn other burner(s) to low.

  2. 2. Meanwhile, mash bread and milk in large bowl with fork until homogeneous (you should have about 1/4 cup). Stir in salt, pepper, garlic, and steak sauce.

  3. 3. Break up beef into small pieces over bread mixture. Using fork or hands, lightly mix together until mixture forms cohesive mass. Divide meat into 4 equal portions. Gently toss one portion of meat back and forth between hands to form loose ball. Gently flatten into 3/4-inch-thick patty that measures about 4 1/2 inches in diameter. Press center of patty down with fingertips until it is about 1/2 inch thick, creating a slight depression in each patty. Repeat with remaining portions of meat.

  4. 5. Lightly dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate. Grill burgers on hot side of grill, covered, until well seared on first side, 2 to 4 minutes. Using wide metal spatula, flip burgers and continue grilling, about 3 minutes for medium-well or 4 minutes for well-done. Distribute equal portions of cheese (if using) on burgers about 2 minutes before they reach desired doneness, covering burgers with disposable aluminum pan to melt cheese. While burgers grill, toast buns on cooler side of grill, rotating buns as necessary to toast evenly. Serve burgers on toasted buns.

Recipe Testing

A Half-Ounce of Prevention Our quest for a juicy well-done burger ended when we hit upon a surprisingly effective addition--a bread-and-milk paste (or panade).

A panade prevented the burger on the left from becoming dense and dried out...

...like the one on the right.

America's Test Kitchen

Tuesday, August 18, 2009

Re: Shopping List OH I LOVE YOU COFFEE

are you just going to go get the meat for the bugers later?

On Tue, Aug 18, 2009 at 3:27 PM, John Beeler <johnbeeler@gmail.com> wrote:
Wed: Grilled Chicken Cobb Salad
Thu: Tomato, Basil, and Cheese Tart with Pancetta Crust
Fri: Succotash (make farmers cheese)
Mon: Grilled Chicken Paillard With Roasted Beet, Arugula, Cashew, and Farmers Cheese



GOOSE
4 chicken breasts, airline
(monday): 4 airline chicken breasts
lima/butter beans
1/3 cup minced country ham
1/4 lb pancetta /bacon

MARKET
3 red onion
Garlic cloves
8 plum tomatoes
3 ears of corn
4 large beets
4 large tomatoes

OMALIAS/TRADER JOES
Buttermilk
Sour cream
heavy cream
ricotta cheese
whole milk mozz.
Canned chipotle peppers
limes
4 avocados
8oz blue cheese
butter
orange juice
beer
greens
cashews
flour

Shopping List OH I LOVE YOU COFFEE

Wed: Grilled Chicken Cobb Salad
Thu: Tomato, Basil, and Cheese Tart with Pancetta Crust
Fri: Succotash (make farmers cheese)
Mon: Grilled Chicken Paillard With Roasted Beet, Arugula, Cashew, and Farmers Cheese



GOOSE
4 chicken breasts, airline
(monday): 4 airline chicken breasts
lima/butter beans
1/3 cup minced country ham
1/4 lb pancetta /bacon

MARKET
3 red onion
Garlic cloves
8 plum tomatoes
3 ears of corn
4 large beets
4 large tomatoes

OMALIAS/TRADER JOES
Buttermilk
Sour cream
heavy cream
ricotta cheese
whole milk mozz.
Canned chipotle peppers
limes
4 avocados
8oz blue cheese
butter
orange juice
beer
greens
cashews
flour

Succotash

Succotash

2 cups fresh, shelled butter or baby lima beans
3 large ears of corn, about 2 cups
2 tablespoons unsalted butter
Freshly ground black pepper
1/4 cup heavy cream
1/3 cup minced country ham

1. Place butter beans in large saucepan. Cover with water; add about 3/4 teaspoon of kosher salt. Bring to boiling. Skim surface until clear. Reduce heat to medium;cook partially covered, 30-40 minutes, until tender. Strain beans in a sieve. Set aside.

2. Shuck corn. Remove silks. Scott suggests you use a clean terry kitchen cloth gently rubbing corn to do this. Using a sharp knife, cut corn kernels from cobs.

3. In a large skillet, heat unsalted butter over medium-high heat until melted and foaming. Add corn. Lightly season with salt and freshly ground pepper, stirring to coat corn in butter. Cook 1 to 2 minutes. Add beans. Adjust seasonings. Cook 1 minute more, taking care not to overcook the corn and beans.

4. Add heavy cream and country ham. Cook just until heated through and slightly reduced. Season to taste. 

Balsamic Beef Salad

Yield: makes 6 servings
Prep Time: 20 mins
Cooking Time: 1 hr 5 mins

Ingredients

For the dressing

  • ½ cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 garlic clove, pressed
  • 2 tbsp chopped basil
  • 2 tsp chopped oregano or marjoram
  • 1½ tsp brown sugar
  • 1 tsp whole grain mustard

  • salt and freshly ground black pepper
  • 2 small red bell peppers
  • 4 tbsp olive oil
  • 2 small red onions, cut into wedges
  • 6oz (175g) cherry tomatoes
  • 1 tbsp balsamic vinegar
  • 1lb 5oz (600g) beef tenderloin, trimmed and tied
  • 6oz (165g) mesclun

Directions

1. To prepare the dressing, process the ingredients in a blender. Season with salt and pepper.

2. Preheat the broiler. Broil the peppers, turning from time to time, until blackened on all sides. Let cool until handleable. Remove the blackened skin, seeds, and ribs. Cut the peppers into thick strips.

3. Preheat the oven to 375°F (190°C). Place the onions on a rimmed baking sheet, toss with 1 tbsp of the oil, and season with salt and pepper. Roast for 20 minutes. Add the cherry tomatoes, drizzle with 1 tbsp more oil, and the vinegar. Roast for 10 minutes more, until the onions are tender. Let cool.

4. Increase the oven temperature to 425°F (220°C). Heat remaining 4 tbsp oil in a large frying pan over high heat. Add the beef and cook, turning occasionally, about 10 minutes, until browned on all sides. Transfer to a roasting pan. Roast about 20 minutes until a meat thermometer reads 130°F (55°C) for medium-rare meat. Transfer to a carving board. Let cool, and thinly slice the beef.

5. Toss the mesclun with ¼ cup of dressing. Add the beef, red pepper, onions, and cherry tomatoes. Serve with extra dressing on the side.

Tuesday, August 11, 2009

Shopping List Eaaahhhhaa!

Tue: Eat out
Wed: Cheese Tortellini With A Fresh Tomato and Artichoke Slaw
Thu: Fresh Basil Rataouille
Fri: Grill Salmon with Fresh Blueberry Corn
Sat: Gazpacho

MARKET
3lbs ripe tomatos + 6
garlic cloves
2 med green bell pepper
2 med red bell pepper
1 orange bell pepper
2 kirby cucs
1 pint grape/cherry tomatoes, or 2 medium size tomatoes
1 medium-small globe eggplant
1 med green zucchini
1 med golden zucchini or crooked-neck squash
1 red onion
2 cups blueberries
corn

Country Bread
2 avocados
9oz cheese tortellini
cilantro
2 limes
1 jar (6oz) marinated artichoke hearts




Grilled Salmon with Fresh Blueberry Corn Salsa




Grilled Salmon with Fresh Blueberry Corn Salsa

I love fresh salsa with grilled fish and this is an unusual (and very colorful) salsa, made with blueberries and corn. I like to make it at the height of summer when both are in season.

Yield: Serves 8

Ingredients

  • One 3-pound fresh salmon fillet
  • 1 tablespoon cround cumin
  • Salt and freshly ground black pepper
  • 4 ears sweet corn
  • 4 medium tomatoes, diced
  • 2 small firm but ripe avocados, peeled and diced
  • 1 small green bell pepper, diced
  • 1 small orange bell pepper, diced
  • 1 small bunch cilantro, chopped
  • Juice of 2 limes
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 2 cups blueberries, preferably wild maine berries

Directions

1. Sprinkle the salmon with the cumin and salt and pepper to taste. Refrigerate until ready to cook.

2. Cook the corn in boiling water about 5 minutes, cool, then cut the kernels from the cob. Combine in a bowl with the tomatoes, avocados, bell peppers, cilantro, lime juice, oil, and vinegar. Refrigerate until ready to serve.

3. Build a hot charcoal fire or preheat a gas grill. Cook the salmon, turning once, until it is charred–almost blackened–on the outside and has reached the desired degree of doneness within. I like it still quite juicy, bordering on rare.

4. Add the blueberries to the salsa, stirring them in gently so as to avoid mushing them. Season with salt and pepper to taste. Serve the salmon with the salsa spooned over.

Notes

In a pinch, you could use 1 cup of thawed frozen corn kernels instead of the fresh corn.

Tomato, Basil, and Cheese Tart with Pancetta Crust

What do you think of this recipe? It has whole tomato slices, but they're cooked well.

http://www.cookstr.com/recipes/tomato-basil-and-cheese-tart-with-pancetta-crust

Tomato, Basil, and Cheese Tart with Pancetta Crust

I developed this tart in the mid-eighties for a column in Gourmet called "Gastronomie Sans Argent," which loosely translated means "eating well on a budget." It was for an August issue, and the theme was tomatoes. Not a tough assignment; I can't think of a cheaper and more satisfying way to feel rich than to bite into a locally grown beefsteak tomato in season. I came up with an entree that recruited all of the tomato's usual partners in crime—bacon, mozzarella, and basil. The result was a big hit.

The only problem I had in developing this recipe was that the water in the tomatoes diluted the rest of the filling. Finally I figured out that if I presalted and drained the tomatoes my problem would be solved. I have presalted my tomatoes for almost every recipe ever since.

Here is my original recipe, slightly improved; I replaced the bacon in the crust with Italian pancetta, which is like unsmoked bacon. Of course, if you left out the pork product all together, you'd be left with a great vegetarian main dish. Serve this with a tossed green salad.

Yield: Serves 6

Ingredients

For the pastry:

  • ¼ pound pancetta* or bacon
  • l¼ cups all-purpose flour
  • ¼ teaspoon kosher salt
  • 6 tablespoons unsalted butter, cut into small pieces and chilled
  • 2 tablespoons chilled vegetable shortening

For the filling:

  • 4 large tomatoes, sliced 1/3 inch thick
  • 1 teaspoon kosher salt plus more for sprinkling the tomatoes
  • 1 cup firmly packed fresh basil leaves plus 3 sprigs for garnish
  • ½ cup plus 2 tablespoons whole milk ricotta cheese
  • 2 large eggs, lightly beaten
  • 1 cup coarsely grated whole milk mozzarella cheese
  • ½ cup freshly grated Parmigiano Reggiano
  • Freshly ground black pepper to taste
  • About 1 tablespoon extra virgin olive oil for brushing the tomatoes

Directions

To prepare the pastry, finely chop the pancetta. Cook in a small skillet, stirring often, over medium-high heat until lightly colored, 5 to 7 minutes. Drain on paper towels until cooled. Combine the flour, salt, and pancetta in a large bowl. Add the butter and shortening. Blend with a pastry blender or your fingertips until the mixture resembles the texture of small peas. Add 3 to 4 tablespoons ice water or enough to form a dough, tossing the mixture until the water is incorporated. Knead the dough lightly with the heel of your hand against a smooth surface for a few seconds to distribute the fat evenly and form it into a ball. Flatten slightly, dust with flour, and chill, wrapped in plastic wrap, for 1 hour.

Roll out into a disk '/8 inch thick on a lightly floured work surface. Transfer to a 9-inch tart pan with a removable bottom, cut off excess dough from the edges, and prick the bottom lightly with a fork. Chill for 1 hour and preheat the oven to 375 °F. Line the shell with foil and fill with pie weights, dried beans, or rice. Bake in the lower third of the oven for 20 minutes. Carefully remove the weights and foil. Return to the oven and bake for 10 minutes more or until light golden. Cool in the pan on a wire rack.

To make the filling, turn down the oven to 350°F. Sprinkle the tomato slices on both sides with the additional salt and drain in a colander. Combine the basil leaves, ricotta, and eggs in a food processor and process until blended. Add the teaspoon of salt, the mozzarella, the Parmigiano-Reggiano, and pepper. Process until just combined.

Pat the tomato slices dry with paper towels. Line the bottom of the shell with the tomato end pieces and spoon on the cheese mixture. Arrange the remaining tomato slices in one layer, overlapping slightly, over the cheese mixture. Brush the top with olive oil and bake until the cheese mixture is set, 50 to 60 minutes. Cool on a wire rack for 10 minutes. Serve hot or at room temperature, garnished with sprigs of basil.

Notes

* Available at the deli counter of many supermarkets, at Italian markets, and at specialty food shops.

Fresh Basil Rataouille

Fresh Basil Rataouille


Taking a little extra time with individual ingredients coaxes the best from each. The result is an exciting dish with lots of flavor variation in every bite. Careful cutting turns this home-style, rustic stew into a company-worthy mosaic. If you're a little less casual in your cuts, it will still taste great, but aim for pieces of approximately equal size for even cooking. Fresh basil at the end adds bright, fresh flavor.

Ratatouille makes a great accompaniment for roasted chicken, or as a vegetarian entrée served over a steaming bowl of polenta. Look for fire-roasted diced tomatoes for added complexity.

Yield: Makes 8 servings

Ingredients

  • 1 medium-small globe eggplant (about ¾ pound)
  • 1 medium green zucchini
  • 1 medium golden zucchini or crooked-neck squash
  • 1 medium red onion
  • 1 medium red bell pepper
  • 6 tablespoons extra virgin olive oil, plus more, if needed
  • Kosher salt
  • 1 heaping tablespoon minced garlic
  • One 14-ounce can diced tomatoes
  • ½ cup roughly chopped or torn fresh basil
  • Freshly ground black pepper

Directions

1. Cut the eggplant, green and golden zucchini, and onion into ¼-inch dice, placing each in a separate bowl. (You can combine the two types of zucchini.) Cut the top and bottom off the red bell pepper, cut in half top to bottom, and remove the seeds. Lay each half skin side up on a cutting board and give it a good whack with the flat side of a cleaver or chef's knife to flatten it. Turn it over and, holding the knife almost parallel to the red pepper and work surface, carefully skim off the internal veins. Cut the pepper into ¼-inch dice.

2. Heat ¼ cup of the olive oil in a large skillet or wok over medium-high heat. I like to use a nonstick pan for this-it allows the vegetables to brown nicely without excessive oil or sticking. When the olive oil is hot, add the eggplant and sprinkle it with 1 teaspoon salt. Wait a minute or two before stirring to allow the eggplant to begin to take on some color. Alternate stirring and leaving it to sit a minute or so until the eggplant softens and is lightly browned all over. Remove the eggplant to a large serving bowl and set aside.

3. Add the remaining 2 tablespoons olive oil to the pan, then add the onions and garlic. When the onions are softened and light golden, add the red peppers. Sauté another minute to soften them, and then add the zucchini and 1 teaspoon salt. Add more olive oil as needed to keep the vegetables from sticking. When they are finished cooking, the vegetables should be tender but not at all mushy.

4. Return the eggplant to the pan and add the tomatoes with their juices. Stir and sauté to heat everything through and combine it well. (To make ahead, cool then refrigerate in a tightly covered container for up to 1 day. Reheat in a skillet over medium heat, stirring frequently, or serve cool or at room temperature.)

5. Stir in the torn basil and season with pepper and additional salt to taste before transferring to the serving bowl.

Notes

Select a small to medium eggplant with firm, smooth, shiny skin. Unlike many other fruits (yes, eggplant is a fruit), eggplants should be light for their size. Purchase the eggplant no more than a day or two before cooking as it can become bitter with time. Some people believe that eggplants with a dash-shaped mark on the blossom end have fewer seeds–and therefore are less bitter–than those with a round mark; others disagree.

Cheese Tortellini With A Fresh Tomato and Artichoke Slaw

http://www.cookstr.com/recipes/cheese-tortellini-with-a-fresh-tomato-and-artichoke-slaw

Cheese Tortellini With A Fresh Tomato and Artichoke Slaw



One of my favorite ways to make a meal is to boil pasta, and while it is cooking, look in the pantry to see what I have on hand to put together a sauce. It might be roasted red peppers, it might be a jar of marinara sauce and a little olive paste. Or, it might be artichoke hearts with some fresh tomatoes, as in this recipe. This dish has summer freshness because the sauce is light and does not smother the tortellini, and for that reason I think it goes nicely with grilled fish, garnished with fresh basil, of course.

Yield: Serves 4
Prep Time: 3 Minutes
Cooking Time: 5 – 6 Minutes

Ingredients

  • Salt (optional), for cooking the pasta
  • 1 package (9 ounces) refrigerated fresh cheese tortellini
  • 1 jar (6 ounces) marinated artichoke hearts with their liquid
  • 1 tablespoon chopped fresh basil, or 1 teaspoon store-bought pesto
  • 1 pint (2 cups) grape or cherry tomatoes, or 2 cups chopped tomatoes (from 2 medium-size tomatoes)
  • 1 teaspoon capers, drained
  • ¼ cup pre-shredded Parmesan cheese

Directions

1. Bring a large pot of water to a boil over high heat. Add salt, is using, and stir in the tortellini. Reduce the heat to medium-high and cook the tortellini, uncovered, until al dente, 5 to 6 minutes.

2. Meanwhile, place the artichoke hearts with their liquid, basil, and tomatoes in a food processor. Pulse 10 times, or until the mixture has a slaw-like consistency. Stir in the capers.

3. Drain the tortellini well in a colander, shaking it a few times to remove any water that might still cling to the pasta. Transfer the tortellini to a serving bowl or serving plates. Pour the slaw over the tortellini and sprinkle the Parmesan cheese on top. Serve at once.

Notes

For a beautiful yellow color, use yellow tomatoes in the slaw. Add a little chopped yellow bell pepper for bite, and substitute another herb for the basil, if you like.

The tomato and artichoke slaw goes well with cheese ravioli, too.