Posts for June 24th 2009
To find out what Ray had to say about the pink wines you should be drinking, read more
8 oz. rotini, shells or other short pasta
3 Tbs. extra virgin olive oil
2 Tbs. red wine vinegar
2 cloves garlic, minced
Salt and freshly ground black pepper to taste
1 cup cherry tomatoes
2 medium-sized zucchini, cut lengthwise into quarters
1 red bell pepper, quartered and seeded
1 bunch scallions, trimmed
1 cup black brine-cured olives, such as kalamata
2 Tbs. chopped fresh oregano
2 Tbs. chopped fresh basil
- Prepare medium-hot charcoal fire, or preheat gas grill (or broiler).
- Bring large pot of lightly salted water to a boil. Add pasta, and cook until al dente, about 7 minutes. Drain, and rinse thoroughly to cool.
- Transfer to large bowl, and toss with 1 Tbs. olive oil.
- Meanwhile whisk together remaining olive oil, vinegar, garlic, salt and pepper in 9x13-inch baking dish. Add tomatoes, zucchini, red pepper and scallions, and toss to coat with oil mixture. Thread cherry tomatoes on wooden skewers, if using.
- Transfer zucchini and pepper to grill rack. Grill, turning occasionally, about 3 minutes. Add tomatoes and scallions to grill rack, and cook until all vegetables are tender and grill-marked, 2 to 4 minutes more. Remove from grill, and let stand until cool enough to handle.
- Chop zucchini, pepper and scallions coarsely, and add vegetables to pasta. Slide tomatoes off skewers onto pasta. Add remaining marinade, olives and herbs, and toss well.
- Main Dishes, Pasta
- Mediterranean/Middle Eastern
I couldn't go to this year's Food & Wine Classic and not attend a seminar hosted by two of Napa Valley's most influential food figures. I'm talking about the session led by culinary authority and Top Chef Masters contestant Michael Chiarello and Peter Jacobsen, the owner of Jacobsen Orchards, a farm that supplies produce exclusively to Thomas Keller's famed restaurant The French Laundry. The two discussed the importance of making economically and environmentally just practices, as well as offered suggestions for advocating sustainability. See their ideas (and more photos) after the jump
Though this is technically a breakfast sandwich, I had it for dinner. The salty, fruity flavor combined with the kick of green onion was sufficiently complex for supper. Don't worry: any old citrus marmalade will substitute just fine. Find out how to make your own version.
2 thin slices of prosciutto
2 English muffins, split in half and toasted
2 tablespoons strawberry-lemon or other citrus marmalade
2 green onions, white parts removed, finely chopped
- Preheat oven to 300 degrees Fahrenheit.
- Fold each slice of prosciutto in half and place it directly on a baking sheet. Bake for 5 to 10 minutes, or until prosciutto reaches desired crispness.
- Meanwhile, poach the eggs: fill a large skillet halfway with water and bring to a simmer. One at a time, crack each egg into a small cup, then carefully slide egg into the water using the cup. Simmer, uncovered, 3 to 4 minutes, until whites are set and yolks just start to thicken.
- Lay the toasted English muffin halves on a plate and spread marmalade on the top half of each.
- On the bottom half, place the crisped prosciutto and top with the poached egg. Sprinkle one chopped green onion over the egg, and place the marmalade-covered muffin half on top to serve.
Makes 2 sandwiches.
- Breakfast/Brunch, Other
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- One pastry chef's tips for making standout ice cream flavors. — Chicago Tribune
- An A to Z guide to refreshing Summer bar offerings. — New York Times
- Making homemade tofu isn't as hard as one might think. — Los Angeles Times
- Which red wines can survive the big chill? — Wall Street Journal
- Don't miss the short season for sweet, tart tayberries. — San Francisco Chronicle
- Can you achieve the flavor of smoke without a grill? — Washington Post
- Bring kids into the kitchen with this recipe for stuffed potatoes with trees and cheese. — Boston Globe
I chose this recipe because it utilizes blackberries: I'm always making sweet treats that feature strawberries or blueberries, but rarely plump juicy blackberries. These blackberry crumb bars come together quickly and simply and can be made up to three days in advance. To serve this recipe at your next picnic, read more