Bucatini with Burst Cherry Tomatoes & Basil

My kids are back in school! I can get back to sharing dishes that we enjoyed this summer (and probably last spring as well). I have quite a few to share. šŸ™‚

This is a fabulous, restaurant-indulgent, late summer pasta dish. The real beauty of it is that it could be made in any season to bring back the taste of summer. It was also quick and easy to prepare- the best combination. The cheese adds creaminess to the finished dish but can easily be omitted for a vegan version.

This recipe was adapted from Bringing it Home: Favorite Recipes from a Life of Adventurous Eating by Gail Simmons with Mindy Fox. I used grape instead of cherry tomatoes, bucatini instead of spaghettini, and modified the proportions. I am definitely going to make this dish year round. Great.

Yield: Serves 4 to 6

  • 1 pound bucatini, spaghettini, spaghetti, or angel hair pasta
  • Kosher salt
  • 1/2 cup olive oil, plus more for serving
  • 1 small red onion or 1/2 large red onion, thinly sliced, about 1 cup
  • 4 large garlic cloves, thinly sliced
  • 1/4 tsp red pepper flakes
  • 2 pounds (about 3 pints) grapeĀ or cherry tomatoes
  • 1 1/2 cups loosely packed torn basil leaves, plus more for garnish
  • 2-4 T finely chopped fresh flat leaf parsley
  • 3/4 cup (6 oz) fresh whole-milk ricotta cheese
  • freshly grated Parmigiano-Reggiano cheese, for serving
  • coarsely ground black pepper
  1. Cook the pasta in a large pot of well-salted boiling water until al dente. (Simmons recommends 2 T of kosher or fine sea salt in 4 quarts of water.)
  2. Meanwhile, heat the oil in a 12- or 14-inch skillet or wide, heavy saucepan over medium-high heat.
  3. Add the onion, garlic, and 1 teaspoon of salt. Cook, stirring frequently, until the onion begins to soften, about 5 minutes.
  4. Add the red pepper flakes, then stir in the tomatoes and continue cooking, stirring occasionally, until most of the tomatoes have burst, 6 to 8 minutes.
  5. Reserving 1 cup of the pasta cooking liquid, drain the pasta.
  6. Add the pasta, along with the reserved pasta cooking water, to the pan with the sauce. Cook over medium heat, stirring, until the pasta is coated, about 30 seconds, then stir in the basil and parsley.
  7. Divide the pasta among serving plates. Dollop with the ricotta and sprinkle with Parmesan and black pepper to taste. Drizzle with olive oil, if desired, and serve immediately.
Advertisements

Sheet Pan Roasted Chicken with Za’atar, Potatoes, & Greens

This sheet pan meal was a healthy and delicious weeknight dish. I especially loved that the kale was even wilted under a broiler on a sheet pan. The entire dish is made in one oven on two sheet pans- great.

This recipe was adapted from Martha Stewart Living. I used boneless, skinless chicken thighs instead of bone-in and adapted the cooking method.

Yield: Serves 4

  • 4 teaspoons za’atar
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • coarse salt and freshly ground pepper
  • 10 boneless, skinless (about 2.5 to 3 pounds) chicken thighs and drumsticks
  • 1 pound fingerling potatoes, cut in half lengthwise
  • 1 medium red onion, peeled, halved lengthwise, and cut into 1/2-inch wedges
  • 1 lemon, cut in half
  • 1 bunch (8 to 10 ounces)Ā laminate or TuscanĀ kaleĀ (cut into 2-inch pieces), or baby kale, spinach, or arugulaĀ (about 4 packed cups)
  1. Preheat oven to 425 degrees, preferably on convection roast.
  2. In a small bowl, mix za’atar with 2 tablespoons oil and 2 teaspoons salt.
  3. Rub za’atar mixture all over chicken. Place on a rimmed baking sheet. Add lemon halves
  4. Toss onion wedges with 1 tablespoon oil; season with salt and pepper; add to baking sheet along with chicken pieces and lemon halves.
  5. Roast in the center of the oven until a thermometer inserted into thickest parts of chicken registers about 150 degrees, about 20 minutes, flipping half way through the cooking process.
  6. On a second parchment paper-lined, rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper.
  7. Roast simultaneously in the lower third of oven, stirring once, until starting to brown, about 20 minutes.
  8. Remove potatoes from the oven.
  9. Switch oven to broiler setting. (I put my oven on Convection-Broil-Max at 450 degrees.)
  10. Move baking sheet to upper third of oven; broil until chicken is browned, 2 to 3 minutes.
  11. Drizzle kale lightly with oil; season with salt and pepper. Scatter kale over chicken and broil until just wilted and thermometer inserted into thickest parts of chicken registers 165 degrees, 1 to 2 minutes more.
  12. Let cool slightly, then squeeze lemon halves over chicken.
  13. Remove kale to a platter, place chicken on top; toss remaining vegetables together and serve alongside.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Curried Squash Galette

I made this galette forĀ myself. I really did- which rarely (read:Ā never) happens. As soon as I saw the recipe I had to make it. Such a seasonal and pretty vegetarian meal. The perfect use for my CSA butternut squash and red onions too. ItĀ tookĀ me a week to enjoy it and was worth everyĀ flavorful bite.

The crust was super flaky and fabulous thanks to grating frozen butter into the dry ingredients. Genius. I made the crust days in advance and kept it well wrapped in the refrigerator without any issues as well.

This recipe was adapted from Food and Wine, contributed by Justin Chapple. I used all butternut squash instead of a combination of varieties. I also adapted the crust preparation as well as the baking times for a convection oven. Lovely!

I am sharing this at Angie’s Fiesta Friday #142 this week, co-hosted by Elaine @foodbod and Michelle @O Blog Off. Enjoy!

Yield: Serves 6 to 8

For the Dough:

  • 1 1/4 cups all-purpose flour
  • coarseĀ salt and freshly ground black pepper
  • 1 stick unsalted butter, frozen
  • ice water

For the Filling:

  • 2 pounds butternut squash (or a combination of kabocha & butternut squash), peeled, seeded and cut into 1/4-inch-thick slices
  • 1 large red onion, cut through the core into 1/2-inch wedges
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons Madras curry powder
  • coarse salt and freshly ground black pepper
  • 1/2 cup sour cream (light okay)
  • 1/2 cup finely shredded aged Manchego Anejo cheese, plus more for serving

 

 

 

 

To Make the Dough:

  1. In a large bowl, whisk the flour with 3/4 teaspoon each of salt and pepper.
  2. Working over the bowl, grate the frozen butter on the large holes of a box grater. Gently toss the grated butter in the flour.
  3. Stir in 1/3 cup of ice water until the dough is evenly moistened.
  4. Scrape out onto a sheet of plastic wrap. Gather up any crumbs and knead gently just until the dough comes together.
  5. Pat into a disk, wrap in plastic and refrigerate until chilled, about 1 hour, or up to several days in advance.

To Make the Filling:

  1. Preheat the oven to 425Ā°, preferably on convection.
  2. OnĀ a large rimmed baking sheet, toss the squash and the onion with the olive oil and curry powder. Season generously with salt and pepper. Roast for 15 to 20 minutes, until the squash is tender but not falling apart. Let cool.
  3. Increase the oven temperature to 450Ā°.
  4. Lightly flour the dough and place between sheets of plastic wrap. Roll out the dough to a 14-inch round.
  5. Remove the top layer of plastic wrap and replace with a piece of parchment paper large enough to line a rimmed baking sheet. Invert and carefully transfer to a baking sheet.
  6. Spread the sour cream over the dough, leaving a 1 1/2-inch border.
  7. Sprinkle 1/4 cup of the cheese on top.
  8. Arrange the squash and onion over the sour cream and sprinkle the remaining 1/4 cup of cheese on top.
  9. Fold the pastry edge up and over the vegetables to create a 1 1/2-inch border.
  10. Bake the squash galette for 25Ā to 35 minutes, until the crust is browned; let cool slightly.
  11. Sprinkle with shredded cheese, cut into wedges and serve warm.

Make Ahead: The galette can be made a few hours early and rewarmed before serving.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Salmon with Salsa Fresca

Similar to my summer vegetable gratin post, this dish also incorporates aĀ complete “CSA box” – plus salmon. It was a light and fresh meal. The salsa was absolutely delicious. I was inspired to make it when I received all of these beautiful tomatoes in my box.

We ate it with roasted beets and red potatoes, also from my CSA box, of course. šŸ™‚

This dish was adapted from the New York Times, contributed by Mark Bittman. I used on half of a small red onion instead of a white onion, my mixed tomatoes from my CSA share, a home-grown jalapeƱo, and the juice of 1 lime in the salsa. Bittman notes that grilled, broiled, roasted, or even steamed salmon (or other types of fish such as halibut or swordfish) would work equally well.

This dish is so colorful it might just be dinner party worthy too. Ready in 30 minutes makes it extra-fabulous.

Yield: 3-4 servings

  • 2 large fresh ripe tomatoes, or 3 or 4 ripe plum tomatoes, or a pint of mixed cherry tomatoes, diced (and cored if large)
  • Ā½ large white or red onion, peeled and minced
  • Ā¼ habanero or 1/2 jalapeƱo chili, stemmed, seeded and minced, or to taste
  • Ā½ cup roughly chopped cilantro or flat-leaf parsley leaves
  • juice of 1 or 2 limes, to taste
  • freshly ground pepper and coarse salt to taste
  • 1 salmon fillet, about 1 1/2 pounds, preferably with skin on (can substituteĀ halibut or swordfish)
  • 2 tablespoons neutral oil, like corn or canola
  1. Start a charcoal or gas grill; fire should be moderately hot and grill rack about 4 inches from heat source. Or, heat oven to 500 degrees.
  2. Chop tomatoes and combine them in a bowl with onion, chili, cilantro, lime juice and some salt. Set aside. (Salsa can be made up to one hour ahead of time.)
  3. Sprinkle fish with salt and pepper. If grilling, rub fish with a little oil as well; put it on grill, skin side down, and let it sit for 4 to 5 minutes, then turn once (don’t worry if part of skin sticks to grill). Cook for about 3 minutes more, until medium-rare.
    If roasting, heat a large nonstick skillet over high heat for a minute. Add oil and, a few seconds later, salmon, skin side up. Sear for a minute, then transfer to oven and roast until medium-rare, about 10 minutes.
  4. Allow to rest for a minute or so, then remove skin, if desired. Turn over and serve, topped with salsa or passing salsa at the table.

One Year Ago:

Two Years Ago:

Three Years Ago:

Watermelon Salads

My kids and I love summer watermelon. We usually just chomp on slices of it at the beach, but I recently incorporated it into two refreshing summer side salads.

The first was an adaptation of the classic Middle Eastern Tabouli Salad substituting watermelon for tomatoes. What a great idea! šŸ™‚ The second was another classic Middle Eastern way of serving watermelon- with feta and basil. I made it for a party and was unable to capture it in a photo. You can (will have to!) imagine how pretty it looked. I had been unaware of how wonderful watermelon pairs with feta cheese- so simple and tasty.

The tabbouleh recipe was adapted from Martha Stewart Living and the watermelon-feta salad recipe was adapted from Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi by Yotam Ottolenghi. Fresh, seasonal and delicious.

Tabbouleh with Watermelon

Yield: Serves 4

  • 1 1/4 cups water
  • coarse salt
  • 3/4 cup bulgur wheat (I used coarse red bulgur)
  • 1 1/2 to 3+ cups peeled and coarsely chopped watermelon
  • 2/3 cup coarsely chopped fresh flat-leaf parsley
  • 2 scallions, thinly sliced on the bias
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 2 teaspoons finely grated lemon zest, plus 2 tablespoons fresh lemon juice
  • 2 ounces soft goat or feta cheese, crumbled
  1. Bring water and 1/4 teaspoon salt to a boil in a medium saucepan. Stir in bulgur, and remove from heat. Let stand, covered, for 15 minutes. Fluff with a fork, and let stand, uncovered, until cooled, 15 to 30 minutes. (I spread the cooked bulgur out on a rimmed baking sheet to speed the cooling process.)
  2. Transfer bulgur to a bowl, and toss with watermelon, parsley, scallions, oil, lemon zest and juice, and 1/4 teaspoon salt.
  3. Gently fold in cheese. Serve.

Watermelon, Basil & Feta Salad

Yield: Serves 4

  • 10 oz block feta (preferable sheep’s milk)
  • 4 to 5 cups of large-dice watermelon cubes
  • 3/4 cups basil leaves, chiffonade
  • 1/2 small red onion, very thinly sliced
  • olive oil, for drizzling
  1. Slice the feta into large but thin pieces, or just break it by hand into rough chunks.
  2. Arrange all of the ingredients, except for the olive oil, on a platter or bowl, mixing them up a little.
  3. Drizzle olive oil over the top and serve immediately.

One Year Ago:

Two Years Ago:

Three Years Ago:

Gemelli with Mushrooms & Ricotta

I love the “RSVP” column in Bon Appetit. Readers write in to request recipes for their favorite restaurant dishes; I feel like the recipes are really “tried and true.” This recipe was adapted from CBD Provisions in Dallas, Texas, via Bon Appetit.

The dish features an ultra-flavorful soffritto base which, along with mixed mushrooms and cheese, results in a rich and hearty vegetarian main dish. We enjoyed it Easter weekend, but it would really be nice any time of the year. This is the second vegetarian pasta I’m bringing to Angie’s Fiesta Friday #63 this week. Enjoy!

Yield: Serves 6

For the Soffritto:

  • Ā¼ cup olive oil
  • 1 small red onion, finely chopped
  • 1 large carrot, peeled, finely chopped
  • 1 celery stalk, finely chopped
  • coarseĀ salt and freshly ground black pepper
  • Ā¼ teaspoon smoked paprika

For the Pasta:

  • 6 tablespoons olive oil, divided, plus more for drizzling
  • 1 pound mixed mushrooms (such as maitake, shiitake, button, and king trumpet), cut or torn into Ā½ā€ pieces
  • coarseĀ salt and freshly ground black pepper
  • 1 pound strozzapreti or gemelli
  • 2 garlic cloves, finely chopped
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh chives, plus more for serving
  • Ā½ cup grated Parmigiano Reggiano, divided
  • ā…” cup fresh ricotta
  • 6 soft-boiled eggs, peeled (optional)

Make the Soffritto:

  1. Heat oil in a medium skillet over medium-high heat. Add onion, carrot, and celery and cook, stirring often, until lightly golden, 5ā€“8 minutes; season with salt and pepper.
  2. Reduce heat to medium-low and cook, stirring often, until vegetables have reduced in volume by two-thirds, 15ā€“20 minutes.
  3. Add paprika and cook, stirring often, 5 minutes. Transfer to a small bowl.

Do Ahead: Soffritto can be made 2 days ahead. Let cool; cover and chill.

ToĀ Finish the Dish:

  1. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add half of mushrooms; season with salt and pepper. Cook, tossing, until browned and softened, 8ā€“10 minutes; transfer to a bowl. Repeat with 2 tablespoons of oil and remaining mushrooms; reserve skillet.
  2. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, 8ā€“10 minutes. Drain, reserving 1 cup pasta cooking liquid.
  3. Heat 2 tablespoons ofĀ oil in reserved skillet over medium-low heat.
  4. Cook garlic, stirring, until fragrant, about 30 seconds.
  5. Toss in soffritto, mushrooms, pasta, lemon juice, 2 tablespoons chives, and half of Parmigiano Reggiano, thinning with pasta cooking liquid as needed; season with salt and pepper.
  6. Serve topped with ricotta, eggs (if using- I opted to make the dish without the soft-boiled eggs), more chives, and remaining grated cheese; drizzle with oil.

One Year Ago:

Two Years Ago:

Roasted Tomato & Pancetta Penne

When we have guests staying at our house, I spend extra time menu planning. It is tricky because I want to serve something tasty, but not time-consuming. I also have a chance to splurge on desserts- and have to allow time for that! šŸ™‚

My in-laws were visiting us recently, and I served this dish after a busy day. It was quick, delicious, and well-received! The roasted tomatoes were sweet and bursting with flavor. I reduced theĀ amount of red pepper flakes (to 1/4 teaspoon) and added my special CSA hard-neck garlic. I thought that the garlic made the dish. This recipe was adapted from Martha Stewart Living. Great!

  • 2Ā pounds grape or cherry tomatoes
  • 1 thinly sliced large red onion
  • 1 tablespoon olive oil
  • 1/4 to 1/2 teaspoon red-pepper flakes, to taste
  • coarse salt and freshly ground black pepper
  • 4 ounces pancetta, diced small
  • 2 large cloves hard-neck garlic
  • 3/4 pound penne
  • 1/2 cup chopped fresh parsley
  1. On a rimmed baking sheet, toss tomatoes with onion, oil, and red-pepper flakes; season and top with pancetta.
  2. Roast at 450 degrees (on convection roast) until tomatoes burst, about 20 minutes, rotating pan once. Halfway through the roasting process, add the sliced garlic, stir.
  3. Meanwhile, cook the penne, reserving 1/4 cup pasta water. Toss penne with tomato mixture, parsley, and pasta water (as needed); season.

One Year Ago:

Two Years Ago:

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,118 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Foodista Food Blog of the Day Badge
%d bloggers like this: