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Pasta with Sun-Dried Tomatoes

July 9th, 2009

It is Barefoot Blogger Thursday once again. The Barefoot Bloggers are a group who blog about Ina Garten recipes on the the second and fourth Thursdays of the month. Each member takes a turn selecting a recipe and then everyone in the group makes the same dish and comments on it. I have been watching The Next Food Network Star and recently all of the contestants went to Ina’s beautiful barn in the Hamptons as part of their competition and I got to thinking. Gee, we work hard staying true to all things Ina. You would think that she would invite us to the barn for a luncheon. I’m sure we would even agree to fix the food and clean the kitchen. What do you think? Don’t you think we deserve it?

This week’s recipe was chosen by Cat of Delta Whiskey. She is a proud Air Force wife and can kick some booty. She can also cook some good pasta. Visit her blog to see what she did with this wonderful recipe. And wonderful it is. Pasta with sun-dried tomatoes has now become my favorite pasta salad. The combination of fresh and sun-dried tomatoes, chunks of mozzarella, olives, basil, and Parmesan cheese just sing with flavor and the whole salad is very refreshing on a hot summer evening. Ina Garten nailed it again. Now if only we could eat this in the Hamptons.

PASTA WITH SUN-DRIED TOMATOES

1/2 pound fusilli (spirals) pasta

Kosher salt

Olive oil

1 pound ripe tomatoes, medium-diced

1/4 cup good black olives, such as kalamata, pitted and diced

1 lb. fresh mozzarella, medium-diced

6 sun-dried tomatoes in oil, drained and chopped

For the Dressing:

5 sun-dried tomatoes in oil, drained

2 tablespoons red wine vinegar

6 tablespoons good olive oil

1 garlic clove, diced

t teaspoon caper, drained

2 teaspoons kosher salt ( I used less)

1/4 teaspoon freshly ground black pepper

1 cup freshly grated Parmesan cheese

1 cup packed basil leaves, julienned

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta n a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, sprinkle with the Parmesan cheese and basil, and toss well.

Printable recipe

Barefoot Blogger’s Real Meatballs and Spaghetti

February 12th, 2009

The Barefoot Bloggers are a group of foodies who post twice a month on recipes from The Barefoot Contessa, Ina Garten. Each member has a turn picking a dish from one of Ina’s many cookbooks or recipes featured on the Food Network. The first choice for February, Real Meatballs and Spaghetti, was chosen by Rebecca of Ezra Pound Cake. Visit her blog for a funny and informed look at cookery. The reason I became a Barefoot Blogger is because I find Ina Garten’s recipes to be straightforward ( no cream of mushroom soup here), seasonal, and usually delicious. Many of her recipes have become a permanent part of my repertoire. For the most part I liked this recipe. The meatballs were wonderful. I did cut way back on the salt though. To my taste, Ina overdoes the salt. I ended up with 22 meatballs as opposed to her 16. The three meats made for a flavorful combination and the addition of parmesan cheese added an extra tang. My problem was with the sauce. There was not enough of it and the flavor was just so so. If I were to do this again, I would double the sauce and add more aromatic herbs like basil, oregano and thyme. As it was, we had delicious meatballs left over for sandwiches on toasted sourdough bread. Thank you Rebecca! See all of you in two weeks for Meringues Chantilly.

REAL MEATBALLS AND SPAGHETTI

For the meatballs:
1/2 pound ground veal
1/2 pound ground pork
1 pound ground beef
1 cup fresh white bread crumbs (4 slices, crusts removed)
1/4 cup seasoned dry bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt ( I used 1/2 teaspoon)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 extra large egg, beaten
Vegetable oil
Olive oil

For the sauce:
1 tablespoon good olive oil
1 cup chopped yellow onion ( 1 onion)
1 1/2 teaspoon minced garlic
1/2 cup good red wine, such as Chianti
1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt ( I used less)
1/2 teaspoon freshly ground black pepper

For serving:
1 1/2 pounds spaghetti, cooked according to package directions
Freshly grated Parmesan

Directions:
Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2 inch meatballs. You will have 14 to 16 meatballs.

Pour equal amounts of vegetable oil and olive oil intoa large (12 inch) skillet to a depth of 1/4 inch. ( I used less oil) Heat the oil. Very carefully, in batches place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don’t crowd the meatballs. Remove the meatball to a plate covered with paper towels. Discard the oil but don’t clean the pan.

For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley salt, and pepper.

Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.

Printable recipe

Tried and True

January 8th, 2009

I have a collection of Gourmet magazines dating from the 1960’s. Some of them I inherited from my Father-In-Law who was a fabulous cook, and the rest I subscribed to, hoping that I too could be a good cook. Recently when we added on to the cottage, I made sure that we would have a lot of closed storage in the bookcases for my tattered magazines which I still pull out and peruse to find food ideas that I swear I missed before. One of my favorite menus that came from an issue in the 1980’s is for Grilled Garlic Lime Pork Tenderloin with Red Onion Marmalade served with Cashew Sesame Noodles. This is my “go to” grill recipe when we have company. I know what you are thinking – It’s Winter – but where I am in Florida right now grilling is possible. So if you are snowed in, sorry, just save this for the balmy weather to come. And don’t leave out the marmalade. It enhances the Pork.

GRILLED GARLIC LIME PORK TENDERLOIN

3 cloves garlic, chopped
1 Tbls soy sauce
1 Tbls ginger root, grated
1 tsp dijon mustard
2 limes, juiced
1/4 cup olive oil
1/4 tsp hot pepper sauce
2 Pork Tenderloins, trimmed

In a blender or small food processor blend marinade ingredients with salt and pepper to taste. In a large sealable plastic bag combine pork with marinade. Seal bag, pressing out excess air, and put in a shallow baking dish. Marinate pork, chilled, turning occasionally, at least 8 hours. Prepare grill or light gas grill. Let pork stand at room temperature about 30 minutes before grilling. Remove pork from marinade,letting excess drip off, and grill on an oiled rack turning every 5 minutes and basting occasionally for about 15 to 20 minutes. Transfer meat to a cutting board and let stand 5 minutes before slicing. Serve pork with red onion marmalade.

RED ONION MARMALADE

4 cups red onion, finely chopped
3 Tbls oil
3 Tbls sugar
2 Tbls red wine vinegar
1/4 cup water

In a large heavy skillet cook onions in oil with salt and pepper to taste over moderate heat, stirring until softened. Add sugar and cook, stirring 1 minute. Add vinegar and simmer, stirring, until almost all liquid is evaporated. Add water and simmer, stirring, until mixture is slightly thickened and onions are very tender, about 10 minutes.

CASHEW SESAME NOODLES

2 cloves garlic, chopped
3 Tbls soy sauce
1 1/2 Tbls rice vinegar
1/4 cup Sesame oil
3/4 tsp red pepper flakes
1tsp sugar
1/2 cup dry roasted cashews
1/3 cup water

1 lb thin spaghetti
1/2 cup cilantro or parsley, chopped

In a blender blend sauce ingredients with salt and pepper to taste until smooth. Just before serving bring a large pot of water to a boil and cook spaghetti until al dente. Drain spaghetti and rinse well under cold water. Drain well again and in a bowl toss with sauce and chopped parsley or cilantro. Garnish with extra cashews.