No photo of last night’s dinner because it just was not a pretty plate of food. I made some simple boiled potatoes – I’m eating more of the all-blues from Alex Weiser and his siblings, but they’re not pretty. When you cut them open they look a great deal like a russet that’s been stored in a damp place. They make sort of muddy looking mashed potatoes, but they’re DELICIOUS. They do work great for home fries or roasted potatoes. Alongside them I made some braised radicchio with just a little bit of panchetta. It was fabulous, but it was decidedly NOT pretty. I guess this would classify as peasant food somewhere in time and space; it was a pretty yummy near-vegan meal. (For myself, I’m loose about “vegan”; panchetta is a seasoning, not a meat) So, sorry, kids no photo.
As a consolation, here is a photo of beautiful lush Venezuelan hot cocoa from a shop here in Pasadena that I found last week. I actually wish it had been an espresso cup-ful. this was a full coffee cup and I was on serious overload when I walked out of there.
Now, I’m into the kitchen to make a batch of Aztec Brownies with some chocolate that I brought home from Oaxaca. Want some?
I love fall! For me, fall is like spring is for many people. Fall is about growth and possibilities; baking and braising; learning and doing. This year is especially ripe for change and new adventures. I am determined to make my life and my living with my heart full and your taste buds singing. As I like to say, “more shall be revealed”.
Plans are being hatched. Keep following me for more frequent posts about what will come next for Flori Cooks and about what I’m cooking – like last night’s king oyster mushrooms with caramelized meyer lemon.
Stay tuned for more!
I don’t like the very idea of aluminum foil and food, especially acidic foods like tomatoes. I’m sure I’ve already stored enough aluminum in my brain to ensure that my daughter has a daunting future…but that’s a different blog post.
So I decided to experiment with lining foil with parchment. I’ve been doing things like packets of string beans with olive oil, closed up tight so they fry until the packets are threatening to explode, but I really did not want to do this with tomatoes. So here we go…
- 12 – 15 small Roma, San Marzano, large cherry or other flavorful tomatoes
- Chopped onion
- Garlic to taste
- Minced hot pepper (I used a fish pepper just because the bush exploded in the garden)
- Olive oil
- Salt and pepper
- 4 oz fresh pasta or 2.5 oz dry pasta of your preference
- Veggies to add to the bowl
- Grated Parmesan cheese
- Chiffonade of basil
- Other herbs
The longest step in this recipe is bringing a LARGE pot of water to a rapid boil. Start with that while you heat the grill.
Lay out a sheet of foil with a sheet of parchment paper on top of it. Layer the ingredients:
Grill the other veggie that you want to add. Yes, brother mine, you could grill as all piece of steak or fish or maybe some shrimp too. Cook the packet for a good 10 minutes until it’s really sizzling and has expanded. It did not expand as much as an unlined foil packet does, which I found odd.
After everything is off the grill cook the pasta.
Assemble the whole thing with an artistic flair and go directly to the front porch!
I’m calling this “Primadona” because you can have it any way you like. This is more of a technique than a recipe (which, as anyone who knows me knows, is how I cook everything). This is about what to do when the summer produce gets so nuts that you have an insanity of riches whether it is from your garden (as these cherry tomatoes were) or because you lost your mind at the farmers market…
Serves 4 – 6
- 1 Pound of Domenico’s most excellent pasta (shape of your choice; I happen to like fettuccini or linguini). Look for it at the Farmers’ Market. Check out Dom’s website. If you don’t live in LA, you will have to settle for some other fresh pasta, poor you…
- Olive oil (really GOOD olive oil; I can’t stress that enough)
- Fresh Garlic – 1 – 4 cloves to taste slivered
- Vegetables (ok, yes, the tomatoes are fruit)
- Sugar snap peas (1/2 pound) – string them!
- 1 to 2 cups cherry tomatoes
- Fresh herbs – what in your garden? Chopped. Save some whole for garnish.
- Basil (lots)
- Red pepper flakes (optional, well this is all optional except the pasta, no?).
- I like Aleppo pepper for flavor and a little bit of a hotter pepper too
- Salt and freshly ground black pepper
- Parmesan – REAL. Parmesan.
Bring a large pot of water to a very full boil. Keep it there. Separate the pasta into the shallow bowl you will serve in. This will keep it from clumping. DON’T COOK IT YET! Set aside. Keep the water boiling.
In a 10 – 12″ skillet over medium high fire heat a couple of tablespoons of olive oil until it starts to shimmer. Add your longest cooking veggie (in this case the snap peas). When they are about 1/2 cooked (just about a minute) add the garlic and cook for another minute. Add the tomatoes (or other veggies, keeping cooking times in mind); season. When the tomatoes start to collapse add the herbs to the skillet and drop the pasta into boiling water. Cook the pasta only to al dente. Drain in a large colander. Do NOT rinse. Shake to lose most of the water. Transfer the pasta to the serving bowl and drizzle with more olive oil. Top with the veggies/sauce, grate Parmesan to taste, garnish, serve and take a bow.
I can’t say any of this any better than this interview does, so I will just ask you to read it.
To my loyal readers I will say that I’ve been posting less because I’ve been really busy, but never too busy to cook. Last night I made myself a great pasta primavera with whatever was in the fridge – leftover grilled asparagus, bell pepper, onion, mushroom and LOTS of herbs from the garden and olive oil. Super simple and fast.