Tomato Sauce in 5 minutes August 29, 2007

From www.101cookbooks.com. Heidi writes: “I’m very particular about the tomatoes I use in this sauce. Look for canned crushed tomatoes, some cans you will come across will say “with added puree” – this is also fine. I avoid diced tomatoes, pass on pureed, and skip whole tomatoes as well. Avoid the crushed tomatoes with added herbs, seasonings, etc. You want pure crushed tomatoes if possible. I also look for organic crushed tomatoes which can be tricky. I often come across the Muir Glen brand, it has added basil in it – that one is actually fine. The San Marzano crushed tomatoes are great as well. Any leftover sauce keeps well in the refrigerator for three or four days.

1/4 cup extra virgin olive oil
1 1/2 teaspoons crushed red pepper flakes
1/2 teaspoon fine grain ses salt
3 medium cloves of garlic, finely chopped
1 28-ounce can crushed red tomatoes
zest of one lemon

Combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat, saute just 45 seconds or so until everything is fragrant – you don’t want the garlic to brown. Stir in the tomatoes and heat to a gentle simmer, this takes just a couple of minutes. Remove from heat and carefully take a taste (you don’t want to burn your tongue)…If the sauce needs more salt add it now. Stir in the lemon zest reserving a bit to sprinkle on top of your pasta. Makes about a quart of tomato sauce.

Baked Peas with Tarragon, Yogurt, and Pistachios August 28, 2007

1 pound frozen baby peas
1/2 cup loosely packed fresh tarragon leaves
2 scallions, white and green parts, chopped
2 Tablespoons extra virgin olive oil
1/4 cup Greek yogurt
1/2 cup chopped pistachios

Preheat 500F. Put the peas in a clay pot or a small Dutch oven and gently heat them on the stove until they thaw, stirring occasionally. Meanwhile, put the tarragon, scallions, olive oil, yogurt, and 1/4 cup of the pistachios into a blender and puree. Gently mix into the peas, sprinkle the top with extra chopped pistachios, and bake for about 15 minutes – about the time the top will begin to brown. Remove and serve in your best serving bowl.

Tomato Orzo August 28, 2007

10 sun-dried tomatoes
1 1/2 cups orzo
1 fresh garlic clove, chopped
3 Tablespoons olive oil
1/4 cup milk
1 teaspoon pomegranate molasses
1 Tablespoon apricot or other fruit jam
1/4 cup plus 1 Tablespoon chopped fresh tarragon
kosher salt
freshly ground black pepper

Bring a large pot of salted water to a boil and add tomatoes and orzo and stir. While that cooks, place the garlic, olive oil, milk, pomegranate molasses, jam, 1/2 cup tarragon, and salt and pepper to taste in a blender. Set aside. When the orzo is al dente, drain. Remove the tomatoes, add them to the blender and puree with the other ingredients. Return the orzo to the pan and add the sauce in increments; start with about half, mix well, and taste. Keep adding more sauce and mixing until it tastes just right. Adjust the salt and pepper and top with the extra tarragon.

Herby, Creamy Pasta August 28, 2007

This dish serves 2 – because sometimes leftover pasta is not the greatest.

1 Tablespoon unsalted butter
1 Tablespoon extra virgin olive oil
1 large red onion, minced
1 small bunch of scallions, white and green parts, minced (about 1 cup)
kosher salt
1/2 cup loosely packed fresh tarragon leaves, plus 1 Tablespoon minced
1/2 cup roughly chopped fresh basil leaves, plus 1 Tablespoon minced
1/2 cup carrot juice
2 heaping Tablespoons Greek yogurt
1/2 pound linguine
freshly grated Parmesan cheese

Bring a large pot of salted water to a boil for the pasta. Meanwhile, melt the butter with the olive oil in a large skillet over medium-low heat, add the red onion, scallion, and salt and pepper to taste. Saute until soft, about 15 minutes. Transfer to a blender and add the tarragon, carrot juice, and yogurt to blend. Cook the pasta in the boiling water until al dente, drain and return to the pot. Gently mix in the sauce and adjust the salt. Transfer to heated bowls and top with the minced herbs and Parmesan.

Pea Soup with Herbs and Leeks August 27, 2007

Fall is coming. Our bodies will soon be craving delicious homemade soups. Here is a recipe that uses those bountiful leeks of late August and September and marries them with peas from the garden, which I hope you had time to put some in the freezer.

1 Tablespoon unsalted butter
1 Tablespoon extra virgin olive oil
2 medium leeks, white and light gree parts, trimmed and chopped (about 4 cups)
kosher or sea salt
freshly crushed black pepper
1 quart chicken stock
1 cup frozen peas
1 cup fresh basil leaves
1 cup fresh mint leaves
1/2 cup croutons (see recipe below)

Melt the butter with the olive oil in a small soup pot over medium heat. Add the leeks and salt and pepper to taste, and saute for about 5 minutes. Add the stock, bring to a boil, and add the peas. Simmer for a few minutes, allowing the peas to cook slightly, then use an immersion blender and puree. Add the basil and mint and puree again. Bring to a simmer, adjust the salt, ladle into warmed bowls, and add the croutons.

Croutons
1 teaspoon unsalted butter
1 teaspoon extra virgin olive oil
1 teaspoon freshly ground star anise
1 teaspoon freshly ground black pepper
1 teaspoon freshly ground coriander
1 cup 1/4-inch cubes stale sourdough or other bread
healthy pinch of kosher salt

Melt the butter with the olive oil in a small skillet over low heat. Add the spices, which will foam up a bit. let them cook for about 1 minute, until very fragrant. Add the bread, increase the heat to medium and cook, shaking the pan frequently to prevent burning, until the croutons are crisp, about 5 minutes. Season with salt. You’ll probably use them all up immediately, but store any leftovers in a small jar. Keeps refrigerated for up to 1 week.

Smoky Beefy Tomato Soup August 27, 2007

1 teaspoon unsalted butter
1 teaspoon extra virgin olive oil
2 medium leeks, white and light green parts, trimmed and chopped (about 4 cups)
1 teaspoon smoked paprika
kosher salt
freshly ground black pepper
one 16-ounce can imported tomatoes
2 cups beef stock
2 cups loosely packed fresh basil
1/2 cup milk
1 Tablespoon minced fresh chives

Melt the butter with the olive oil in a large soup pot over medium heat. Add the leeks, paprika, and salt and pepper to taste. Saute, stirring often, until the leeks soften, about 10 minutes. Add the tomatoes. Raise the heat, add the stock, and bring to a gentle boil. Simmer for 5 minutes, add the basil and transfer to a blender (you may need to do this in batches – or use an immersion blender). Puree and return to the pan. Add the milk, stir and taste for salt. Top with chives.

Cucumber Salad August 27, 2007

We have plenty of cucumbers in the garden and will be trying this recipe soon…but for now – it’s cucumber sandwiches with cream cheese (again!).

2 cucumbers, peeled, seeded and grated
kosher salt
1 teaspoon fruity olive oil
chopped zest and juice of 1/2 orange
juice of 1/4 lemon
chopped zest of 1/2 lemon
2 Tablespoons maple syrup
small pinch of ground cinnamon
1 Tablespoon minced fresh tarragon

Put the grated cukes in a strainer in the sink and salt them liberally. Allow to sit for 10 minutes. Using your hands, squeeze as much water from the cukes as you can. Place them in a bowl and add the oil, citrus juices, maple syrup, and cinnamon. Mix well. Sprinkle on the tarragon and zests and serve.

Warm Herb-Fennel Salad with Yogurt August 27, 2007

“This salad never fails to satisfy”, says Eric Gower, the author. Try it in place of your usual green salad.

1 Tablespoon unsalted butter
1 Tablespoon extra virgin olive oil
1 garlic clove, thinly sliced
1 medium-large fennel bulb, stalks removed, very thinly sliced, a few fronds reserved for garnish
kosher salt
freshly ground black pepper
small splash of carrot juice or chicken stock or water
1/4 cup coarsely chopped flat-leaf parsley
1/4 cup coarsely chopped fresh cilantro
1/4 cup coarsely chopped fresh mint
1 Tablespoon orange marmalade
2 Tablespoons Greek yogurt

Melt the butter with the olive oil in a large skillet over medium heat, add the garlic and saute for a minute, until it softens a bit. Add the fennel, salt and pepper to taste and continue to cook for 5 minutes, until the fennel softens. Add the liquid and cook for another minute or so, until it disappears. Add the herbs and marmalade, saute for another minute to mix the flavors, and add the yogurt. Mix gently and transfer to a serving bowl. Chop enough of the reserved fronds to get 1 Tablespoon. Taste the salad for salt, spoon onto individual plates, and top with the fennel fronds.

Lemongrass Citrus Syrup August 27, 2007

1 quart orange juice
juice of 1 lemon
juice of 1 lime
2 lemongrass stalks, roughly chopped
pinch of cayenne
2 Tablespoons honey (or more if desiring a sweeter syrup)
1 Tablespoon coarsely chopped peeled fresh ginger
pinch of kosher salt

Put all the ingredients in a medium saucepan and bring to a boil. Turn down the heat and simmer for 1 hour. Strain, cool, pour into a glass jar with a tight-fitting lid and refrigerate for up to 3 months.

Basil-Lemon Sauce August 27, 2007

From: The Breakaway Cook by Eric Gower.

10 large fresh basil leaves (about 1 cup loosely packed)
zest and juice of 2 lemons
1/2 cup fruity extra virgin olive oil
1 Tablespoon maple syrup

Combine the basil, lemon zest and juice, oil, and maple syrup in a blender. Puree and transfer to a jar with a tight-fitting lid. Keeps in the refrigerator for about 7 to 10 days. Try it on salads, on eggs, on cooked vegetables, and over grilled fish.