Baked Pasta with Tomato Sauce January 31, 2007

Jamie Oliver appeared on Martha Stewart one morning and made his Baked Pasta with Tomatoes. That night I decided to make some minor modifications and came up with the recipe that you see below. My new favorite pasta shape to hold a “saucy” sauce is now orecchiette, or “little ears”, as the sauce clings to the pasta most beautifully! This dish has more flavor than you can imagine for a recipe that requires relatively few ingredients.

2 T extra virgin olive oil
1/2 large onion, chopped
3 cloves garlic, crushed with a knife and thinly sliced
1 red chile, seeded and finely chopped
14-oz can whole plum tomatoes with juice
3 T chopped fresh dill
2 c orecchiette pasta
1/2 c freshly grated Sheep’s milk Pecorino Romano cheese
1/4 c freshly grated Parmigiano Reggiano cheese
coarse salt and freshly ground black pepper

Preheat 400F. Heat oil in large skillet over med-low. Add onion, garlic, and chile and slowly cook until softened, about 10 min. Add tomatoes and 1/2 c water. Bring to a boil and simmer for 15-18 min. Using an immersion blender, puree until smooth. Return sauce to skillet and place over low heat. Add dill and season with salt and pepper. Cook pasta in boiling salted water for approx. 11 min. Drain and transfer to an oiled 2 1/2 quart baking dish with cover. Add Pecorino Romano and combine with hands until coated. Add sauce and top with Parmesan cheese. Bake until golden, about 15 min.

Orzo with tomatoes, basil and feta cheese January 26, 2007

Orzo has become a recent addition to our diet. Described as “a pasta shaped like grains of rice”, its shape offers a favorable texture to a dish that can stand on its own. Below is Giada De Laurentiis’ recipe for Orzo Salad, which I have modified. I like to serve this as the main dish, accompanied with artisan bread (from the Essential Baking Company in Seattle) and a glass of white wine. Although Tim and I do not often go back for seconds, this dish is an exception. Enjoy its creamy texture!

4 c chicken broth
1 1/2 c orzo
1 (15 oz) can white kidney beans or garbanzo beans
1 tomato, chopped and seeded
1/2 c fresh basil, chopped
good quality feta cheese, to taste

Vinaigrette:
3 T extra virgin olive oil
1 T Sherry vinegar
juice of 1 lime
2 t honey
1 t sea salt
ground black pepper to taste
Pour broth in large saucepan. Cover and bring to boil. Stir in orzo and reduce heat to maintain simmer. Cover partially and cook until tender, exactly 11 min. Drain well. Transfer orzo to large wide bowl and toss until cools slightly. Set orzo aside to cool completely. Meanwhile, whisk vinaigrette with a fork in a small bowl. Toss with remaining ingredients, except feta cheese, which is added just before serving so it does not melt. Season with salt and pepper to taste. Serve at room temperature.

Eggplant and fig caponata January 26, 2007

Here is yet another recipe that utilizes figs.

1 lb eggplant
2 T chopped shallots
3 garlic cloves, minced
1/2 c dried Calimyrna figs, finely chopped (about 5 whole figs)
1/2 c water
2 T white wine vinegar
4 t fresh lemon juice, divided
1 T brown sugar
1/2 t kosher salt
1/4 t crushed red pepper
1/4 c toasted pine nuts
1 T chopped parsley
Preheat 450F. Split eggplant in half lengthwise. Place eggplant, cut sides down, on a lightly oiled baking sheet. Bake for 20 min or until eggplant is tender and cut sides are browned. Remove from oven; cool completely. Using a fork, carefully remove flesh of eggplant from skin. Discard skin; finely chop flesh, and place in a bowl. Heat a large nonstick skillet over med-high heat, lightly coated with oil. Add shallots and garlic to pan; saute 2 min or until tender. Stir in figs, 1/2 c water, vinegar, 1 T juice, sugar, salt and pepper. Simmer 5 min or until liquid almost evaporates. Remove from heat. Stir in remaining 1 t juice, pine nuts, and parsley. Serve with crackers and bread.

Sweet-salty-tart pasta January 26, 2007

Figs pair perfectly with prosciutto or slightly tart cheese.

Place whole figs in baking pan and bake in 375F oven for 10 min. Meanwhile, cook penne pasta al dente and drain. Chop baked figs into bite-sized pieces; toss figs with warm pasta, chopped prosciutto, chopped fresh basil or parsley, and freshly grated good-quality Parmesan cheese. Drizzle with extra virgin olive oil. Serve in warmed shallow pasta bowls.

Figs are one of my favorite fruits, however, it was just this past summer that I tasted my very first fresh fig. Tim and I have been eating them in their dried form as a perfect mid-afternoon snack for awhile now and so when I saw them at PCC piled high in a basket, I was weary to find figs that yielded so easily to the touch of my fingers and was left questioning: “Are not these figs overripe? Who would spend $4.99 a basket on such soft delicacies?” I have since come to learn that fresh figs are fragile and extremely perishable. Left on the counter, I had moldy spots appear in a matter of 4 days or so. Figs are best left at room temperature but should be used within 3 days. Another option is to place them in a single layer on a plate or baking sheet covered with paper towels, and then covered with plastic wrap and refrigerated for up to 1 week.

What I love about the fig is its soft textured flesh filled with a multitude of tiny seeds. Each bite produces tiny seed-popping sounds. The flesh is saturated with honey flavor, and a moist flower-petal aroma. Some varieties have more seeds than others, so seek out what variety pleases your palate the most. Among the most widely available are: Calimyrna, Black Mission, Brown Turkey, and Kadota.

Warm figs stuffed with prosciutto and goat cheese January 26, 2007

8 fresh figs, trimmed, halved
4 oz cold goat cheese
9 T packed light brown sugar
1/2 t ground cumin
1/2 t kosher salt
3 oz thinly sliced prosciutto
6 T balsamic vinegar
Preheat broiler. Use small end of melon baller to remove 1 scoop from each fig half. Use melon baller to scoop cheese into similar semispherical shapes and place in hollowd portion of figs. Place figs cut side up on heavy rimmed baking sheet. In small bowl, stir 3 T packed light brown sugar, cumin, and salt. Rub mixture on 1 side of each prosciutto slice. Cut prosciutto into pieces about the same size as fig tops and place, sugar side up, on each fig. Broil until warm and prosciutto is browned, about 3 min. In small saucepan, place balsamic vinegar and 6 T packed light brown sugar. On medium heat, simmer, stirring until sugar dissolves; simmer 1 min more. Place 2 fig halves on each of 8 small plates or appetizer plates. Drizzle with balsamic sauce.

Pine nut cookies January 26, 2007

Pignoli nuts (pine nuts) are very high in protein, unsaturated fats, and minerals. Their delicate taste and soft texture are very enjoyable. I like to snack on a couple of tablespoons that I’ve roasted in the oven at 350F for exactly 5 minutes. Thanks to Giada De Laurentiis for this recipe!

1 stick (1/2 c) unsalted butter, at room temperature
1/2 c + 2 T sugar
1 t vanilla (sometimes I substitute orange extract)
1 t ground fennel seed
1/4 t salt
1 large egg
1 1/4 c all-purpose flour
1/4 c pine nuts
Beat butter, suguar, vanilla, fennel seed, and salt in large bowl until light and fluffy. Beat in egg. Add flour and mix just until blended. Transfer the dough to a sheet of plastic wrap. Shape dough into an 7″ to 8″ long log. Wrap the dough in plastic and refrigerate 2 hours. Preheat 350F. Line baking sheets with parchment. Cut dough log crosswise into 1/4″ (or larger) thick slices. Transfer cookies to sheets, spacing evenly apart. Press pine nuts decoratively atop the cookies. Bake until golden around edges, about 15 min.

Chocolate chip peanut butter bars January 26, 2007

1/2 c butter, softened
1/3 c sugar
1/2 c light brown sugar
1 egg
1/3 c smooth peanut butter
1/2 t vanilla
1/4 c all-purpose flour
1/2 c whole wheat flour
1/4 c wheat germ
1 c rolled oats
1/2 t baking soda
1/4 t salt
1 package (6 oz) semisweet chocolate chips
Preheat 350F. In a large bowl, beat butter with sugars until smooth. Beat in egg, peanut butter, and vanilla until well blended. In another bowl, whisk together flours, wheat germ, oats, baking soda, and salt; stir or beat into butter mixture until smooth, scraping down sides of bowl as needed. Stir in chocolate chips. Spread dough evenly in a buttered 8″ square baking pan. Bake until pale golden brown, 25 to 30 min. Let cool on rack for 10 min, then cut into 12 pieces. Let cool completely.

Peanut butter protein cookies January 26, 2007

1 c whole wheat flour
1/4 c soy flour
1/4 t baking soda
1/4 t sea salt
1/2 c organic butter
1 c Sucanat
1 egg
1/2 c organic peanutt butter
Using your hands, roll into 1 1/2″ balls. Lightly flatten with a floured fork in a criss-cross pattern. Bake 375F for exactly 10 min.

Mushroom-shallot quiche January 26, 2007

1 – 9″ spelt crust, available at Whole Foods

Filling:
1 1/2 T unsalted organic butter
half of a large shallot, chopped
1/2 lb cremini mushrooms, sliced into 1/4″ slices
2 T fennel fronds, chopped

3/4 c half and half
3 large eggs
pinch of sea salt
freshly grated ground black pepper
1/3 c grated Gruyere cheese

Pre-bake shell for 8 min at 450F. Fill shell while still warm. Reduce temp to 350F and bake for 25 min. Let cool 15 min before slicing and serving.

Linguine with olive, caper, and pine nut salsa January 23, 2007

This dish is truly an Italian comfort! Be sure to preheat your pasta bowls in a 200F oven before serving. And freshly grated Parmigiano Reggiano is a must!

3/4 c good olives (I used Kalamata olives from the olive bar at Whole Foods)
1/4 c capers, drained and squeezed of excess liquid
1/4 c pine nuts, roasted (see below)
1/4 c fresh parsley, chopped
a pinch of hot red pepper flakes
extra virgin olive oil for drizzling onto hot pasta
freshly grated Parmigiano Reggiano
linguine

Roast pine nuts (pignolis) on a dry baking sheet at 350F for exactly 5 minutes. Cook pasta until al dente; drain. Meanwhile, very finely chop olives and capers with knife. Add parsley and hot red pepper flakes and toss to combine. Add roasted pine nuts. When pasta is done, drizzle with extra virgin olive oil. Add salsa to pasta. Serve immediately in warmed pasta bowls.