Posts tagged ‘red’

October 15, 2012

Rosemary Tomato Basil Soup

Tomato basil soup paired with a stringy mozzarella grilled cheese sandwich is a classic.  It’s been copied and modified a million times over and I still think the traditional rosemary scented soup and crunchy buttered sandwich makes any Tuesday night a little more special.

Soup should really be considered it’s own food group.  I pride myself in being the sole person to order a warm tortilla soup in the middle of Houston summer, or chilled cucumber-melon bisque when it’s 20 below.  (I happened to have both melon bisque and puréed corn chowder with chili oil at my wedding.)  There’s something about soup I find utterly addicting.  The combination of flavors, the variety of textures, and most importantly the crunchy garlic croutons, crispy bacon, or fresh herbs that get delicately placed on top and slowly sink into the silky, savory bisque.

The roasted, sweet tomatoes combined with the tangy bite of rosemary sourdough bread soothes the soul and takes the edge off a brisk day.  The bread gives this soup a thick texture with a mouthy richness I often find missing in perfectly velvety broths.  Aromatic sweet basil with hints of mint and pepper brighten the flavor and offer you a taste of summer just when you think fall has taken over.

Ingredients

  • 3-4 tablespoons good olive oil
  • 3 pounds ripe plum tomatoes, cut in half lengthwise
  • 2 cans stewed tomatoes, 28oz
  • 3 cloves garlic, minced
  • 1 yellow onion, chopped
  • 2 tbsp. salted butter
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tsp. salt
  • 1 tbsp. freshly ground pepper
  • 1/2 tbsp. Italian seasoning
  • 4 large slices of sourdough rosemary bread
  • 3/4 cup light whipping cream
  • 3/4 cup milk
  • 1 cup fresh basil
  • Freshly sliced mozzarella cheese for topping
  • Basil for garnish

Method

  1. Preheat the oven to 400 degrees F. Toss together the tomatoes, 2 tbsp. olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
  2. In a heavy bottomed stockpot over medium heat, sauté the onions and garlic with 2 tablespoons of olive oil.
  3. Add butter and red pepper flakes and sauté for 10 minutes on medium heat.  Onions should become transparent but should not brown.
  4. Add stewed tomatoes, canned tomatoes (including juice), salt, pepper, and Italian seasoning in a large saucepan on medium heat.
  5. Bring to a simmer.
  6. Roughly tear the bread into smaller pieces and add to the pot.  I break up the bread so it’s easier to spoon out and purée.
  7. Next you’ll puree the soup in small batches, so I usually remove it from the heat and let it cool a little before I begin this process.  The soup should still have texture and not be completely smooth.  The soup will not be nearly as enjoyable if it’s perfectly silky in texture.
  8. Carefully puree, along with the basil leaves in small batches. You can use a blender, food processor, or better yet, one of those handy hand-held food blenders, right in the pot.  If you use a blender BE CAREFUL!  The heat will force the top off the blender and you’ll be cleaning soup off your ceiling for weeks, or you’ll burn your hands so just fill it up half way and pulse it gently.
  9. Return to saucepan and add cream and milk, while stirring, over low heat.
  10. Garnish with basil leaves, mozzarella cheese and serve with a warm slice of sourdough bread.

For a healthier version, leave out the butter and replace the cream with non-fat milk.  Enjoy!

Advertisements
July 11, 2012

Capellini with Arrabbiata Sauce and Grilled Chicken Breast

I can’t bring myself to buy jarred pasta sauce when it takes less than 10 minutes to make it from scratch.  It just doesn’t compare to the bright flavors of freshly made pasta sauce – and it’s not just better tasting it also better for you.

The simplest, and most authentic marinara is a quick sauce, seasoned only with onion, garlic, pepper, and, if you like, basil or oregano. The pieces of tomato are left chunky, and the texture of the finished sauce is fairly loose.  It’s that easy. Toss with your favorite pasta and you’re weeknight meal is a quick trip to Italy!  Once you have this base, with just a few adjustments, you can make a range of sauces from a few simple ingredients.

Today we’re making Capellini with arrabiata sauce.  This dish’s name – arrabbiata – comes from the Italian word for “angry” because of the spicy tomato and red pepper.  The sweet tomatoes balance the heat from the peppers and will awaken any palate.  The salty, charred flavor from the grilled chicken offsets the heat and adds an element of texture to this luscious bowl of pasta.  No need for take out tonight, make a large bowl of pasta for your family and I promise you’ll go to bed with full bellies and a full wallet. 

Ingredients

  • 4 skinless boneless chicken breast
  • 1 packet Capellini pasta (angel hair)
  • 1 tbsp. extra virgin olive oil
  • 1 large onion, finely diced
  • 5 cloves garlic, finely diced
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1 can diced tomatoes, 8 oz.
  • 2 cans stewed tomatoes, 16 oz.
  • 2 tbsp. tomato paste
  • 1 tbsp. Italian Seasoning
  • 2 tbsp. red-hot chili pepper (use more or less depending on the level of heat desired)
  • 1/4 cup freshly grated Parmigiano-Reggiano
  • 1 tbsp. Fresh Italian parsley, roughly chopped
  • Handful of fresh basil, roughly chopped

Chicken seasoning

  • 1 tsp. salt
  • 1 tsp. Italian Seasoning
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. garlic powder

Method

  1. Place large pot of water on stove to boil for the pasta.  Once it boils lower it to a simmer until everything else is ready.  The pasta only takes 4 minutes to cook so it’s the last thing you want to do, but you want to have the water ready to go.
  2. Place skillet on medium heat and add olive oil.
  3. Saute onion, garlic, salt and pepper for about 5 minutes.  You want the onions to turn opaque; you don’t want them to brown.
  4. Add diced tomatoes, stewed tomatoes and tomato paste.  Stir in Italian seasoning and red-hot chili peppers and return to a low simmer.
  5. Carefully spoon out about half the mixture and place it in a food processor.  You can also use a blender but be careful and hold the lid down tightly since the heat will want to push it up.
  6. Blend half the sauce and add it back into the skillet.  This will add richness to the sauce while still keeping some texture.
  7. Add Parmigiano-Reggiano and lower heat to low.  Now it’s chicken time!
  8. Turn grill on medium~high (350 degrees)
  9. Mix chicken spices in a small bowl and sprinkle on top and bottom of chicken breast
  10. Spray hot grill with PAM and place chicken over direct heat.
  11. Close lid and cook for approx. 6 minutes, then flip and cook another 6 minutes with the lid closed.  Chicken’s done at 165 deg. There is no rare or med rare for chicken. You have to cook it done every time! Try not to prick the breast much, it will make the juices run out and cause it to be dry.
  12. Remove chicken from grill and let it rest while you cook the pasta.  Don’t slice immediately; wait until you’re ready to serve.
  13. Return water to a boil, salt water (1 tbsp. salt) and add pasta.
  14. Stir well and let boil for 4 minutes.  Start the 4 minutes as soon as you drop in the pasta.
  15. While pasta cooks, add parsley and basil to the sauce.
  16. Drain well and reserve a cup of pasta water to add to the sauce.  This thin pasta is very delicate and will turn to mush if you over cook it.
  17. Add drained pasta directly into sauce and stir.  Add some of the pasta water if needed; it will help loosen the sauce if it gets too thick.
  18. Fill a large bowl with a healthy serving of pasta and top with sliced chicken breast.

Diverti!

November 10, 2011

Red Thai Curry

There’s a multitude of Thai restaurants in a 2-block radius of my office and yet I still can’t find one that makes me want to return.  I find myself suffering through waterlogged, tasteless, or blistering hot curry at lunch, with the most random ingredients from string beans to rhubarb, and my ultimate favorite…. beets?!?  I’m all for experimentation, but these vegetables just don’t belong in a traditional Thai curry.  Let’s face it, if it’s good don’t mess with it.  What happened to good old-fashioned Thai curry with the sweetness of coconut and the balancing heat of red chili and ginger?  As a result, I had to take matters into my own hands.

It may seem like a long list of ingredients, but it’s one of those dishes you can make in one pot, so the clean up is easy, and the stove does all the work.  I like to make it on a Sunday and then have it for dinner Monday night.  It’s always better the second day as the spices have a chance to develop, so now I just plan it out that way knowing the following night I’ll be in Thai curry heaven.  In the winter I make it with heartier root vegetables, and in the summer I lighten it up with a thinner sauce and readily available summer veg.  The one here is good  year round, it’s harmonious blend of spicy, sweet, and sour is a satisfying end to any day, the only thing missing is a fresh bowl of steaming rice.

Ingredients

Chicken

  • 4 boneless skinless chicken breasts, cut into bite size pieces
  • 2 tbsp. extra light olive oil
  • 1 tbsp. red curry paste
  • 2 tsp. turmeric
  • 1 tsp. cumin
  • 1 tsp. mustard seed
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground pepper

Sauce

  • 1 tbsp. extra light olive oil
  • 1 yellow onion, sliced
  • 6 garlic cloves, finely diced
  • 2 tbsp. ginger, finely diced
  • 6 Thai chili peppers. Finely dices seeds removed (leave the seeds in if you like it very spicy)
  • 3 tbsp. red curry paste
  • 3 tsp. turmeric
  • 1 tsp. cumin
  • 1 tsp. coriander
  • 1 tsp. paprika
  • 2 tsp. mustard seed
  • 1 tsp. red pepper flakes
  • 1/2 tsp. salt (to taste)
  • 1/2 tsp. freshly ground pepper
  • 2 cans coconut milk
  • 1/2 cup whole milk
  • 2 tbsp. tomato paste
  • 1 stalk lemongrass
  • 4 bay leaves
  • 4 carrots, peeled and diced
  • 1 small head cauliflower, broken into bite size pieces
  • 1 handful cherry tomatoes
  • 2 tbsp. semolina flour (for thickening)
  • Bunch of fresh cilantro, roughly chopped (for garnish)
  • Small handful on unsalted peanuts (for garnish)

Method

  1. Heat a large heavy bottomed pot on the stove on medium/high
  2. Add oil, turmeric, cumin, mustard seed, and red pepper flakes and cook the spices in the hot pan for 1-2 minutes until the aroma of fresh spice fills your kitchen
  3. Add red curry paste and stir until it dissolves in the hot oil
  4. Salt and pepper the sliced chicken and drop into the hot pan,  Sear on all sides, 6-8 minutes
  5. Remove the chicken from the pan and set aside for later, no need to wipe out or rinse the pan, it’s good to go
  6. Add a little more oil (1-2 tbsp.) and add onion, garlic and ginger to pan and sprinkle with salt and pepper
  7. Reduce heat to medium and cook for 5 minutes
  8. Add red curry paste, turmeric, cumin, coriander, mustard seed, and red pepper flakes and coat the onions with the spices until they’re speckled with red and orange.
  9. Add Thai chili peppers and continue to cook on medium for another 5 minutes until onions are translucent
  10. Pour in 2 cans of coconut milk, whole milk, bay leaves, lemongrass and tomato paste.  Stir well and bring to a low simmer.
  11. Add the chicken back in along with all the juices that accumulated on the plate (that’s where a lot of the flavor is!).
  12. Add chopped carrots, cauliflower and whole tomatoes, cover and simmer for 20 minutes.
  13. Add semolina flour to thicken the sauce, I usually start with 2 tbsp. and add a little more later if needed.  It will take a minute to thicken so wait about 5 minutes before adding more.  Semolina flour is a good alternative to cornstarch and is very fine so it doesn’t result in a grainy texture.
  14. Poke the carrots with a fork to make sure they’re tender; once they are you’re ready to go!
  15. Serve with steamed rice and a garnish of cilantro and peanuts.  The cilantro add a nice freshness and the peanuts add to the nutty flavor of the sauce and much needed crunch alongside the tender vegetables and moist chicken.
  16. Don’t forget to remove the lemongrass stick before serving!

You can easily make this a vegetarian dish, just skip the chicken and add whatever you like, Chinese eggplant, potatoes, and acorn squash are some of my favorites.  I also like it with brown rice, as the chewy texture soaks up all the sauce and creates a curry stew at the bottom of your bowl!

October 7, 2011

Sautéed Potatoes with Garlic and Red Pepper Flakes

I was on my own for dinner the other night, and I was feeling like a pile of hot, tasty French fries.  As I don’t have a fryer and don’t intend to get one, I went with the next best thing, sautéed potatoes with garlic and red pepper.  In the end, they turned out much better than any French fries, and for some reason I felt better about eating them, even if I did finish the whole plate!

I like my potatoes with a nice, crispy coating, but they’re still soft and creamy in the inside.  The only way to achieve this is to go low and slow.  If you brown the potatoes too quickly, they won’t get cooked in the middle, so you need a little patience.  I’ve tried par boiling the potatoes before sautéing, but they always seem to fall apart, so I just cut them up and drop them in the pan raw, that way they have a nice bite but still get cooked through.  The vibrant color of the purple potatoes will turn any sautéed potatoes into a gourmet dish.

Ingredients

  • 1 lb. golden Yukon potatoes, cut into bite size pieces (1-inch pieces)
  • 1 lb. purple baby potatoes, cut into bite size pieces (1-inch pieces)
  • 3 tablespoons olive oil
  • 5 cloves garlic, peeled and diced
  • 1 – 1 1/2 tsp. red pepper flakes
  • 1 tablespoon chopped Italian parsley
  • 1 tsp. salt, to taste
  • 1 tsp. pepper, to taste

Method

  • Rinse potatoes under cold water; drain and pat dry
  • Cut potatoes into bite size pieces, leave the skin on
  • Heat olive oil in a large non-stick skillet over medium heat
  • Add potatoes once the oil is hot, sprinkle with salt and pepper
  • Watch the potatoes and turn frequently for about 10 minutes, or until lightly browned.
  • Add garlic and red pepper flakes and toss until evenly coated
  • Cover and reduce heat to low. Cool, stirring occasionally, for 15 to 20 minutes, or until potatoes are tender.
  • Remove from heat and add parsley, stir until evenly coated
  • Add additional salt and pepper to taste
  • Let cook for a few minutes before digging in, they’ll be very hot!
August 31, 2011

Pasta Ponza

Wait for it…. go!  I dash for the sink where I scoop up a big clump of freshly cooked pasta and try to navigate it into my mouth before I got caught.

I guess my Italian heritage runs strong, as I’ve always had a strong love for pasta.  In fact, you might call it an addiction.  No matter what time of year, pasta always has a place on my menu.  I remember my mum cooking her homemade spaghetti and the smell of fresh garlic and leeks throughout the house, no matter how much I try to replicate it never seems to come out the same.  During the summers, I would load up on pasta carbonara the night before a big swim meet, hoping the pasta gods would help me pop my time and qualify for the county swim meet.   While the ratio of sauce to pasta has changed over the years, the aroma and flavor of a warm bowl of pasta will always be the same.  I’ll eventually share all my favorite pasta dishes, but the one I have today is something you can whip up on the busiest of nights, and I promise you wont go to bed hungry.

If you’ve ever picked up a container of bright cherry and pear-shaped yellow tomatoes and couldn’t resist buying 2 or 3 cartons, then this recipe’s for you. Their sweet, crisp flavor breathes summer, and they’re the main ingredient in pasta ponza. Part of the attraction of this recipe is its adorable name. Wouldn’t it make you smile to say (even to yourself) that you’re going home to make ‘pasta ponza’ for dinner?

The sauce gets most of its flavor from combining several varieties of tomatoes. The recipe suggests half red cherry and half yellow cherry tomatoes, but you could use any combination you’d like.  The sauce is so simple, you start by placing the tomatoes and capers in a baking dish, drizzling them with olive oil, sprinkling them with seasoned bread crumbs and roasting the mixture in the oven for about 30 minutes.  Done, that’s it!  I know, could this be any easier?!?

When it’s ready, the breadcrumbs will be golden-brown and crunchy, and the tomatoes will be slightly broken down, juicy and very intense.  Once added to the pasta, the salty bite of the Pecorino-Romano really brings out the sweetness of the tomatoes, and the breadcrumb topping coats each piece of pasta with mild Italian herbs and creamy cheese.

This is a staple in my busy workweek, and it’s just as good the next day for lunch.  Quick tip: when you reheat it the following day, add a splash of water to the bowl to get the sauce back to its creamy consistency.

This recipe is inspired by Giada De Laurentiis, and of course I tweaked it to make it my own, and I encourage you to do the same.

Ingredients

  • Butter for greasing
  • 2 cups (12 ounces) red cherry or grape tomatoes cut into halves
  • 2 cups (12 ounces) yellow cherry or grape tomatoes cut into halves
  • 1/3 cup capers, rinsed, drained and roughly chopped (if you really like capers throw in a few more, I usually do)
  • 1 tablespoon extra-virgin olive oil, plus extra for drizzling
  • 1/2 teaspoon kosher salt, plus extra for seasoning
  • 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
  • 1/2 cup Italian-style seasoned breadcrumbs (plain breadcrumbs are too bland, I really recommend these, and if you can;t find them throw in a handful of Italian seasoning to give it some flavor)
  • 1 pound ziti or other short tube-shaped pasta
  • 1 1/4 cups Pecorino Romano or Asiago cheese, grated (Please don’t buy the cheese in a green can, buy the good stuff, you’ll thank me later)
  • 1/4 cup chopped fresh basil or parsley
  • If you need to make this pasta more appealing to a meat-loving loved one, feel free to add grilled chicken, Italian sausage or crumbled bacon.

Directions

  • Preheat the oven to 375 degrees F. Butter an 8 by 8-inch glass baking dish.
  • Place the tomatoes, capers, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the prepared baking dish. Toss to coat. Sprinkle the breadcrumbs over the tomato mixture. Drizzle the top with olive oil and bake for 30 to 35 minutes until the top is golden.
  • Cool for 5 minutes.
  • Bring a large pot of salted water to a boil over high heat (add the salt after it’s boiling so it flavors the pasta… go, on, throw in a small handful, do it!).
  • Add the pasta and cook until tender but still firm to the bite, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water to add later when creating the sauce.
  • Place the pasta in a large serving bowl. Spoon the tomato mixture on the pasta. Add the cheese and toss well. Add a little of the pasta water to help create a sauce, it helps the cheese melt and coat the pasta tubes.
  • Sprinkle with the chopped basil and more cheese and serve immediately.
  • Return for seconds!
%d bloggers like this: