Blue Cheese, Pear & Carmelized Onion Pizza

This pizza was so good that between two of us we ate the whole thing before it had time to get cold. Goes great with beer and movies on the couch on yet another windy and rainy winter evening.

You will need:

1 recipe pizza dough - I cheat and use Trader Joe's pizza-dough, and for this recipe I used whole wheat - makes a medium pizza

1 pear, sliced into thin wedges - I can't imagine any variety of pear that wouldn't work, I had an asian pear which, sliced into smaller wedges, baked up sweet but still firm and juicy.

as much mozarella as you like, shredded - I ended up using one of those individually packaged balls

at least 2 cloves garlic, finely chopped or crushed

1/4 cup blue cheese, crumbled - I had a delicious Danish Blue on hand, and as this is the first time I have cooked/baked with blue cheese, I wanted to be sure the flavor would not overwhelm the sweetness of the onions and pear. The general consenseus was that the pizza needed a little more blue cheese, but not by much!

1 medium onion, carmelized - slice, cook in 1 tbls butter and 2 tbls olive oil over very-low-heat for about an hour (stirring/flipping occasionally), then cook over medium-high heat (stirring often) until golden brown

***optional*** about 1/2 cup broccoli, chopped small - I wanted a little extra filler but not too much flavor

Preheat oven to 450 degrees

If dough is refrigerated, leave out at room temperature for 1/2 an hour.

Mix in a bowl about two-thirds of the shredded mozarella with the chopped broccoli, add half of crushed/chopped garlic, mix, set aside.

Roll out the dough on a lightly floured surface - as often as I try for a nice circular shape, I usually end up with a rustic rectangle, which fits better on my lightly oiled cookie-sheet anyhow. Once desired geometry is achieved, transfer dough to cookie-sheet, rub surface lightly with olive oil.

Spread all of the mozarella-broccoli mixture first. Then pears, onions, blue cheese. Top with the last of the mozarella and garlic.

Bake for about 10 minutes

Spinach and Spicy Turkey Sausage

I tried this on my husband and a friend of mine and it turned out pretty tasty! The original recipe called for gnocchi or any other pasta you like. I tried a couple different types, finding a long thin noodle (like spaghetti or fettuccine) worked best for me.

2 Tb. Butter
1/2 yellow onion, finely diced
2-3 Spicy Turkey Sausages, casing removed
1/3 cup dry white wine
1 1/2 cups chopped Cremini mushrooms
1 package baby spinach
1/3 cup freshly grated Parmesan or Romano cheese

1/2 to 1 lb. cooked pasta of choice

1. Melt butter in pan, then add onion. Cook onion until softened, about 5 minutes.
2. Add the sausage, breaking it up into bite-sized pieces as it cooks. They should be done in about 5 minutes.
3. Deglaze the pan with the white wine, add the mushrooms and let simmer for a minute or two.
4. Add the spinach and cook until wilted.

Serve the Sausage mixture over your choice of pasta. Season with salt and pepper, and (my favorite) a little fresh parmesan or romano cheese. Enjoy!

Cooking Challenge: Fabulous Falafel

Well, I am a competitor.
Weather: BFC= Butt Freezing Cold.

Meal: Falafel with Cucumber Yogurt and Tahini Sauces.

Special Ingredient: Turmeric spice and Yogurt (I have truthfully never cooked with either, I have eaten both, but never cooked.)

It is best to start with the Cucumber Yogurt sauce as it should be cold when you finish the rest of the meal.

Cucumber Yogurt Sauce:
-2 small/medium cucumber
-2/3 Cup plain yogurt
-1/2 Tsp. Dill spice
Optional: 1 tsp fresh mint.

Mix together and chill.

Tahini Sauce:

-1 Cup tahini
-some Lemon
- 2 or 3 cloves garlic
- Salt and pepper
- Water

Finely chop the cloves of garlic. Mix together tahini and garlic. Add 1 tsb. of water at a time until the mixture is like a thick paste. Add lemon juice until delightfully tangy. Add salt and pepper to season to your taste. Set aside. Do no cool as it is better served warm.

Falafels:

1 (19 ounce) can garbanzo beans, rinsed and drained
1 small onion, finely chopped
2 cloves garlic, minced
1 1/2 tablespoons chopped fresh cilantro
1 teaspoon dried parsley
2 teaspoons ground cumin
1/8 teaspoon ground turmeric
1/2 teaspoon baking powder
1 cup fine dry bread crumbs
3/4 teaspoon salt
1/4 teaspoon cracked black peppercorns
1 cup vegetable oil for frying

Mix everything together except the oil. Duh. The mixture should be able to stick together, but should not stick to you. Add breadcrumbs as needed. Make little balls of the mixture that are about 1 1/2 inch long and slightly flatten.

Warm up the oil in your deep fryer or, if you're old skool like us, in your skillet. Wait until it's nice and hot. Plop in the falafels and cook until dark brown on the outside.

For serving: Warm up some pita bread, preferable the kind that opens up, and fill with about two spoonfuls of the cucumber yogurt sauce. Put a falafel piece or two inside and top with warm tahini sauce. It's delicious.

Now, you have all read my wonderful recipe, and Taylor, my good friend, was my guinea pig who filled out the survey. Here are her comments that we have posted together:

1. " Yes, this dish was very appetizing. Out of 5 points: 5. My first impression was that it looked and smelled exactly like falafels I've eaten in the past."

2. It tasted delicious. Out of 5 points: 5. It looked a little bit more crumbly that most falafels I'd eaten, but it tasted like a perfect mixture of garbanzo beans and crumbly bread. Also, it wasn't too spicy, which is a problem I have encountered in the past."

3. "No, the cook was very calm, although a bit bewildered when the falafel balls began to crumble. This dish appeared to have taken a lot of effort. Out of 5 points: 4."

4. "The special ingredient was yogurt which is not new to me, but I haven't come across it in cooking besides smoothies, for example. So it was 'special' in the context of the meal. Out of 5 points: 4."

5. "I would definitely eat this again. It was great! However, the leftover potential was not perfect for this size batch, because we finished everything, or maybe we were just really hungry. Out of 5 points: 3."


Meal: Falafels
By: Kelsey Otis
Eaten By: Taylor Norman

Easy Louisa's Tiramisu

This is my own original recipe, which I haven't made since last century, but I am going to make it today.

2 packages ladyfingers, or one sliced pound cake
1 small carton Cool Whip, or 1 pint whipped cream
1 cup sour cream
1 cup cold, strong coffee
2 Tbs. brandy, rum, or liqueur (Kahlua, for example)
1 package Jello flan mix
Powdered cocoa

Note: When I first developed this recipe, there was a product on the market called Jello Americana egg custard, which is what I used. Apparently that product has been discontinued (at least where I shop it has), but the custard mix in Jello flan is the same. So...

1. Prepare the custard in the Jello flan mix according to the instructions, and let cool to lukewarm.
2. Place half of the ladyfingers or pound cake slices on the bottom of an 8-inch square pan.
3. Mix coffee and liquor, and pour half of that mixture over cake.
4. Mix sour cream with Cool Whip or whipped cream, then mix that with the custard. Spread half of that mixture over the cake.
5. Repeat layers.
6. Sprinkle top with powdered cocoa.
7. Cover and chill 4 hours or overnight. That is, chill the tiramisu.

Kimberly's Entry

For the competition: Orzo Salad Soup
Desert to follow this: Chocolate Come Volcano Cake

Weather in Tacoma: Grey, cloudy and constant rain

Box of Orzo Pasta
Halved Slepdido Tomatoes
**Cut up Hearts of Palm- never used ingredient
Artichoke Hearts quartered
Perlini Mozzarella Cheese
Chopped Garlic
Cut Scallions
Olives- as many & as small as you want
Olive Oil- enough to keep the pasta loose
Cut up Sun Dried Tomatoes
Diagonally cut Carrots
Veggie Broth
Butternut Squash Soup
Last bit of pasta sauce at the bottom of the jar

Cook the Orzo in water, the bit of pasta sauce, and a bit of veggie broth. Have a large pot of Veggie broth, butternut squash soup (like half a cup, or as much as you like) and combine all the ingredients and mix. Serve warm with preferred kind of bread for dipping.

This will feed you, and another person for about four meals. You can add and subtract what ingredients you prefer. Jack added some Parmesan cheese on top of his. You can also save some of the mixture from the broth and have just Orzo pasta, if your weather is hot.

Come Cake Brownie Explosion

Box of Brownie Mix
Shredded Coconut
**Coconut Milk—never used ingredient
Powered Sugar

Add your preferred amount of shredded coconut to the brownie batter, and include a dash of coconut milk as well. Bake brownie batter in small bunt cake molds.

When brownies are done baking, let them cool for 15-20 minutes before removing from the mold.
Once removed sprinkle brownies with the powered sugar, follow with the shredded coconut. Fill the center of each brownie with the coconut milk- wala! You have make Come Cake Brownie Explosion! To make more indulgent pour warmed chocolate sauce over the top. Enjoy!!

Kimberly

A trader joe's cheater recipe- aka I had ants

So my kitchen is invested with black nasties that I CANNOT stand. My roommates are all MIA currently in foreign countries and we have a pretty big kitchen. so half the food we had has been infested and trashed. as a result - I had to make dinner while cleaning and it had to be safe.

Trader joe's battered tilapia from the frozen section

and 1 jar of Corn Tortilla Soup also from TJs


Together- it was good- but it gave me wicked heartburn, so I put it on a low scale. I think it was the soup -the fish was good...

Holy Hotness!

So, here is my recipe for the Challenge!

Wicked Hot Pasta from Some like it Hot

1 7oz can of Chipotle Peppers in Adobo (I have never cooked with this before)
1/2 C Dry Red Wine
1 Tbsp Tomato Paste
1 1/2 Tbsp Pine Nuts

Cooked Spaghetti
Chunks of cooked chicken (optional)

Chop up the Chipotles. Put the chopped peppers, adobo sauce, wine, tomato paste and pine nuts into a sauce pan over medium heat until warmed through. Add to the pasta. Dump a bunch of cheese on top.

OH MY GOD. It's delicious. And roughly the hottest thing ever made! Review to follow!

Hotter than Hades,
the Cheese doesn't help to cut
Though the searing pain

January Challenge - Staying Ahead of the Weather

For the record, this is not a communist blog. All are not created equal. SOMEONE(S) has to run the show.
That said, the powers that be got together and decided we need to do something to help stimulate more frequent posting.
So.
We are having a food challenge. Probably monthly. I realize its late in the month to start, but you have two weeks to get you crap together.
So here is the Challenge!

"STAYING AHEAD OF THE WEATHER"

Create a dish that helps you beat the weather where you are at using an ingredient you have never used before. Serve it to at least 1 other person, and have them fill out a quick questionairre (we will provide that shortly). We will take an average of the scores given, and pick a winner. The prize will be a gift card to a somehow-approriate venue.

FOR EXAMPLE: Here in Virginia, temperatures are hovering near Absolute Zero on the Kelvin Scale. Co-incidentally, I received a cookbook called "Some Like it Hot". I plan to find a recipe that requires an igredient I have never cooked with before that will sear my senses so entirely that I won't be able to feel the cold till next winter.
If you live in a part of the country/world that is experiencing hot weather, perhaps a cold salad with some odd lettuce? The options are limitless.

To enter, simply post about your culinary adventure by midnight, January 31st. Have your tester rate from 1 to 5 (1 being the lowest, 5 being the highest) your dish in these categories:

1. Was this dish appetizing? (1-5) What were your first impressions? (smell, appearance)
2. Did it taste good? (1-5) What stood out about it? (flavors, heat, textures)
3. Did the cook appear flustered or swear at all while making it - did this dish appear challenging? Were you apprehensive? (1-5)
4. Was the special ingredient new to you? How special do you think it was? (1-5)
5. Would you eat this again? What is the leftover potential of this dish? (1-5)

Bonus if you somehow manage to get your guinea pigs to write a haiku about your dish.

Things I can't cook to save my life

Hashbrowns - the last attempt nearly brought me to tears. Perhaps I am using the wrong potatoes, perhaps I am simply not patient enough...whatever it is, even Joy of Cooking can't save me. I make hopeless hashbrowns.

And pancakes! So simple and yet, most batches come out somewhat edible but neither golden-brown fluffy nor shaped like anything resembling a pancake.

(Yet I was able to make an omelette beautifully for the first-time-ever a few days ago. Everything about it was perfect, and it almost looked too pretty to eat. What gives?)

So there you have it - breakfast is my weakness, and unless you like oatmeal or toast, I suggest you only come over for dinner.

What seemingly simple things have you been defeated by in your kitchen?

Cha Shu Bao

I remember these Cantonese bread dumplings from childhood, but I currently live in a place where dim sum is nearly impossible to find. My nostalgia finally compelled me to dig into the very confusing Encyclopedia of Chinese Food and Cooking that I purchased at a garage sale. These tasty doughy treats can be stuffed with just about anything, and are great additions to your quick-meal reserves in the freezer. A short steam, and you've got a warm easy meal.

First, the dough:



Yes, it is a word problem of sorts. This cookbook makes me run in circles just trying to keep track of the next step. Let me translate...

Chinese Bread - Man To - recipe from Peking

4 cups flour
1 teaspoon salt
1/4 cup sugar
1 1/4 cups warm water
2 tablespoons sugar
1 pkg. dry yeast
2 tablespoons melted butter

Sift the flour, salt, and 1/4 cup sugar in large bowl.

Mix the warm water and 2 tablespoons sugar in measuring cup. Stir in yeast slowly, mix well.

Add melted butter to the yeast mixture.

Hollow out center of the flour mixture, add the yeast mixture, mix thoroughly.

Knead lightly on floured board until dough is smooth and elastic. DO NOT OVER-KNEAD (like I did - the dough will be more chewy than fluffy)

Place dough in greased bowl, cover, and let rise at room temp. until it doubles in bulk, about 1 to 1.5 hours.

Divide dough into 20 3-4 inch round pieces and let rise again while you prepare the filling.



The Filling:

Traditionally, the filling is made up of red bean curd cheese (1 tbls) , sugar (1/2 tsp.), cornstarch (1 tbls.), water (3 tbls.), and chopped BBQ pork (2 cups). Stir fry, then let cool before filling each dough ball with 1 tbls. of the filling mixture, pressing it into the center of the dough and then smoothing over to seal it in.

I shredded some leftover pork rib meat, chopped up some leftover molasses-glazed sweet potatoes, and mixed it all in with a touch of plum sauce, salt and pepper. I imagine there are all kinds of tasty variations on this theme, and vegetarian options would be pretty simple as well.

If you want to freeze some dumplings for later, arrange them on a cookie sheet and stick it the freezer, once frozen toss them into a bag for easy storage.

To cook, simply steam in a steamer or steamer basket over rapidly boiling water for 15 minutes. I can recall microwaving the Cha Shu Baos my mother would buy, but have not yet tried to cook this home-made version that way.

Best Cookbook EVER

This is an incredible and fantastic cookbook. You want it.

Coconut Mango Rice (aka, Heaven)

From the Oh So Fantastic "Cooking with all things Trader Joe's":

1/2 C Jasmine Rice
1/2 C water
1 C + 1/4 C Lite Coconut Milk
3 Tbsp Sugar
MANGO!

Combine the rice, water, sugar and 1 C Coconut Milk in a pot. Bring to a boil, then reduce heat to a simmer. Simmer, covered, for 30 minutes (or until rice is cooked), stirring occasionally. When rice is cooked, remove from heat and allow to sit for another 10 minutes.

Put dallop of rice on a plate. Drizzle a little of the reserved coconut milk on top, allowing to drip down the sides. Place mango on top. Enjoy!

Green Lentil Soup

Ahhh... comfort food...
















1 cup green lentils (red or puy lentils may be substituted)
5 tablespoons olive oil
1 large onion chopped
2 garlic cloves finely chopped

2 teaspoons cumin seeds, crushed + 3/4 teaspoon tumeric
OR
1/2 teaspoon yellow curry powder

2 1/2 cup chicken or vegetable stock
salt and ground black pepper
2 tablespoons coarsely chopped cilantro

(I added to this recipe 1 bay leaf and 1 sprig of fresh rosemary)


Put the lentils in a saucepan and cover with cold water. Bring to a boil and boil rapidly for 10 minutes. Drain.

Heat 2 tablespoons of the oil in a pan and saute two-thirds of the chopped onion with the garlic, cumin, tumeric (or curry powder) for 3 minutes, stirring. Add the lentils, stock, and 2 1/2 cups water. Bring to a boil, reduce the heat, cover and simmer gently for 30 minutes, until the lentils are soft.

Saute the remaining onion in the remaining oil until golden.

Use a potato masher to lightly mash the lentils and make the soup pulpy. Reheat gently and season with salt and pepper to taste. Garnish with fried onions and cilantro (I added some grated parmesan cheese and chili-pepper flakes)

A Lovely Autumn Meal

This is the meal I, alone, made from scratch, all of it, for my mother's Birthday! It was divine.

"Warm spices and caramelized onions underscore the natural sweetness of pumpkin and butternut squash in this comforting dish. The easy swirl of ginger butter at the end adds a bit of flavor and a lot of style. Prep and Cook Time: 1 3/4 hours. Notes: You can substitute 3 1/2 lbs. packaged peeled-and-cubed butternut squash for the pumpkin and squash called for below: Skip steps 1 and 3, decrease the amount of broth to 7 cups, and add the squash with the broth and carrots to the onion mixture in step 4. Cook until all vegetables are tender, about 25 minutes."

Ingredients
2 pounds Sugar Pie or other baking pumpkin
2 pounds butternut or acorn squash
8 cups reduced-sodium chicken broth, divided
7 tablespoons butter, divided
2 medium onions, chopped
About 1 tsp. salt
4 cloves garlic, chopped
2 tablespoons plus 1 tsp. freshly grated ginger, divided
1 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon freshly ground cardamom seeds (from about 4 pods)
2 carrots, peeled and chopped
1/2 cup packed light brown sugar

Preparation
1. Preheat oven to 375°. Cut pumpkin and squash in half lengthwise. Scoop out seeds and any stringy parts. Put flesh side up in a large roasting pan with 1 cup broth. Cover pan with foil and bake until vegetables are tender when pierced with a fork, about 1 hour.
2. Meanwhile, melt 3 tbsp. butter in a large pot over medium heat. Add onions and 1 tsp. salt. Cook, stirring occasionally, until onions are soft and start to look creamy, about 5 minutes. Reduce heat to low or medium-low and cook onions, stirring every few minutes, until they turn a caramel color and become quite sweet, about 30 minutes. Set aside.

3. When pumpkin and squash are tender, scoop out flesh and set aside; discard skins. Reserve any liquid in bottom of pan.

4. Return pot with onions to medium-high heat. Add garlic and 2 tbsp. fresh ginger. Cook, stirring, until fragrant, about 2 minutes. Add ground ginger, nutmeg, cloves, and cardamom. Cook, stirring, 1 minute. Add remaining 7 cups broth, the carrots, cooked pumpkin and squash, and reserved liquid from roasting pan. Bring to a boil, then reduce heat and simmer until carrots are tender, about 15 minutes.

5. Whirl vegetables in a blender (in batches) until completely smooth. (For silky-smooth soup, you can pour the puréed soup through a strainer.) Return to pot and stir in brown sugar. Season with salt to taste. Keep warm over low heat.

6. Put a small bowl or measuring cup next to the stove. Melt remaining 4 tbsp. butter in a small frying pan over medium-high heat. Add remaining 1 tsp. fresh ginger. Cook, stirring occasionally, until butter starts to foam. Stir mixture constantly until it starts to brown. Pour mixture into waiting bowl or measuring cup. Divide soup among 8 bowls and serve hot, with a swirl of ginger browned butter in each serving.

Note: Nutritional analysis is per serving.

Yield
Makes 8 servings

Nutritional Information
CALORIES 248(36% from fat); FAT 10g (sat 6.3g); PROTEIN 5.6g; CHOLESTEROL 27mg; SODIUM 982mg; FIBER 3.2g;
CARBOHYDRATE 37g

I ALSO made this!!! From scratch, mind you, and if any of you are familiar with my past cooking endeavors, you will be impressed at my progress!

Ingredients
1 package (1/4 oz.) active dry yeast
2 cups all-purpose flour
About 1 cup semolina flour
4 tablespoons olive oil, divided
2 teaspoons salt, divided
1 medium red onion
1 tablespoon fresh rosemary leaves, minced
2 tablespoons balsamic vinegar
1/2 teaspoon red chile flakes
4 ounces gorgonzola or other blue cheese, crumbled

Preparation
1. In a large bowl, dissolve yeast in 1 cup warm water (about 100°). Let sit until foamy, about 5 minutes. Stir in flours, 2 tbsp. oil, and 1 tsp. salt. (Dough will be stiff.) Cover bowl with plastic wrap and let sit in a warm place to rise until 1 1/2 times its original volume, about 1 hour.
2. Meanwhile, halve onion lengthwise, peel, and thinly slice. In a bowl, combine onion and rosemary with remaining 2 tbsp. oil, the vinegar, remaining 1 tsp. salt, and the chile flakes. Cover; set aside.

3. Preheat oven to 450°. Lightly sprinkle 2 baking sheets with semolina and set aside. Turn risen dough out onto a floured surface. Knead dough just until it feels smooth, about 10 times. Divide into 32 balls. Set 16 balls aside and cover with plastic wrap; roll the others as thinly as possible. Put 8 rounds on each baking sheet. Top each with a scant 1 tbsp. onion mixture and 1 1/2 tsp. blue cheese. Bake until browned and sizzling, about 15 minutes. Repeat with remaining dough balls, onion mixture, and cheese. Serve hot or warm.

Wine pairing: Chateau Ste. Michelle Cold Creek Vineyard Riesling 2006 (Columbia Valley; $14)

Note: Nutritional analysis is per flatbread.

Yield
Makes 32 small flatbreads

Nutritional Information
CALORIES 80(34% from fat); FAT 3g (sat 1g); PROTEIN 2.4g; CHOLESTEROL 3.1mg; SODIUM 195mg; FIBER 0.5g; CARBOHYDRATE 11g

Yummy!

Seasonal tradition

We are fast approaching the time of year when everything seems to revolve around food. In particular, Halloween, Thanksgiving, and of course Christmas. What are some of your favorite family food traditions from this time of year? What un-traditional things have you added to your holiday menu?

So, for those who have seen Parker, mine and Marina's brother, we know how skinny that kid is. He also eats immense amount of food. However, he has one snack that I think, if allowed, he would live on forever: Graham crackers with peanut butter and nutella.

Ingredients:

Graham crackers (regular is preferred, but cinnamon, chocolated, etc are acceptable.)
Jar of Peanut Butter
Jar of Nutelle (available in most grocery stores.)
Milk

Utensils:
Spreading knife (butter knife.)
Cup (for the milk)
Massive amounts of napkins

Directions:
1. Fill glass with milk.
2. Take one full graham cracker and snap it in two to make two, equally sized halves.
3. On one half, evenly spread peanut butter
4. On second half, evenly spread nutella.
5. Smoosh halfs together in sandwich fashion
6. Dip in milk for 2-3 seconds.
7. Enjoy.

Though it seems simple and self-explanitory, this snack is filling, fatty, and fantastic. Good for growth, both vertically and horizontally.

Super Easy Yummy Food - Orzo Salad

Check it out-

Boil about 8 oz of Orzo till its al dente. Remove from heat, add some frozen peas to the hot water. While the Peas are warming, in a bowl dump 1/3 c. Olive Oil and Vinegar salad dressing, a package of crumbled feta (i used garlic herb), and if you so desire, fresh mint/garbanzo beans/tuna/whatever turns you on.

Drain the Orzo and Peas, dump into the bowl, mix well and serve.

SOOOOOOOOOOOOOOOOO good, soooooooooooo easy.

Spaghetti Puttanesca, Cooks Illustrated

Ah, yes, last night we prepared Spaghetti Puttanesca from Cooks Illustrated. Since we like anchovies we thought it would be great. And it was...exceeded our expectations. AND it was very easy and quick.

Spaghetti Puttanesca
Italian Classics, Cooks Illustrated


The pasta and sauce cook in about the same amount of time. If you like the fruitiness of extra virgin olive oil, toss 1 tablespoon into the sauces pasta before serving.

Serves four

4 medium cloves garlic, minced to a paste or pressed through a press
Salt
1 pound spaghetti
2 tablespoons olive oil
1 teaspoon hot red pepper flakes
4 teaspoons minced anchovies (about eight fillets)
1 can (28 oz) diced tomatoes, drained, reserve ½ cup juice
3 tablespoons capers, rinsed
½ cup black olives (kalamata) pitted and chopped coarse
¼ cup minced fresh parsley leaves and or basil

1. Bring 4 quarts of water to a rolling boil in a large pot. Meanwhile, mix the garlic with 1 tablespoon water in a small bowl; set aside. When the water is boiling, add 1 tablespoon salt and the pasta; stir to separate the noodles. Immediately heat the oil, garlic mixture, hot red pepper flakes, and anchovies in a large skillet over medium heat. Cook, stirring frequently, until the garlic is fragrant but not browned, 2 to 3 minutes. Stir in the tomatoes and simmer until slightly thickened, about 8 minutes.

2. Cook the pasta until al dente. Drain, then return the pasta to the pot. Add ¼ up reserved tomato juice and toss to combine.

3. Stir the capers, olives, and parsley into the sauce. Pour the sauce over the pasta and toss to combine, adding more tomato juice to moisten if necessary. Adjust the seasonings with salt to taste and serve immediately.


NB: We added some fresh ground black pepper and served with shaved parmesan cheese, soda water, and a fresh green salad, bread may be an option. Enjoy. It served the two of us and leftovers.

Summer Tart

This was my first foray in the world of tarts, and it was actually far easier than expected. I did learn one thing for certain - when mixing recipes, as I did with the use of a crust recipe from one source and the filling from another - make sure both are adjusted to fit the same size pan. I made slightly more filling than needed, and it did not set quite as expected. Even with some ingredient substitutions, this recipe was simple and delicious.


For the crust:
(recipe from: The Food Lover's Guide to Paris, July 1999)

8 tbls unsalted butter, melted and cooled
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon fine sea salt
1 cup plus 1 tbls unbleached all-purpose flour
1/4 cup almond meal for flour

4 tbls finely ground unblanched almonds

Preheat oven to 350 F

Butter (or don't - it seems to work out fine either way) the bottom and sides of a 9-inch fluted tart pan with removable bottom. Set aside.

In a large bowl, combine the melted butter and the sugar, and using a wooden spoon, stir to blend. Add the remaining ingredients and stir to form soft cookie-like dough. Transfer the dough to the center of the buttered pan. Using the tips of your fingers, evenly press the pastry along the bottom and up the sides of the pan. The pastry will be quite thin.

Place the pan in the center of the oven and bake until the dough is slightly puffy and set, 12 to 15 minutes. Sprinkle the ground almonds over the bottom of the crust. (This will help prevent the crust from becoming soggy. I had no ground almonds, so I used a light dusting of the almond meal flour with mixed results.)

For the filling:
(recipe from: Eric Kayser's Sweet and Savory Tarts)

Keep in mind these measurements are for a larger pan than the crust recipe - rectangular 12 x 18 inch or round 10-inch - or one could make more crust and use the bigger pan...

2 lb plums (or any other fruit - the cinnamon seasoning of this tart goes well with all the stone-fruit I tried)
3 eggs
1 1/4 cups granulated sugar
1 cup ground almonds (didn't have this, used some of the almond meal, but not a whole cup. probably why it did not set as hoped)
1 tbls ground cinnamon, and a little more for decoration
1/2 cup whipping cream
3 tbls unsalted butter, melted

Preheat the oven to 325 F (after the crust is done)

Wash and dry the plums. Cut in two and remove the stones.

In a mixing bowl, beat the eggs together with the sugar. Add the ground almonds, the cinnamon, and the whipping cream. Mix through. Add the melted butter and stir until blended.

Pour half the batter into the shell and arrange the plum halves on it, overlapping slightly, starting from just inside the edge of the pan. Realize you didn't have enough plums and hurridly wash, dry, and cut some other fruit to fill in the center. Pour the rest of the batter over the plums and bake for 20 minutes.

Serve cool, decorate with confectioner's sugar or icing (more sugar?? I skipped that - the fruit and filling are sweet enough, with just enough plum tartness to make it taste like summer).