No Cook Farmers’ Market Pasta

25 Jul

If you follow the blog, you know how much I love vegetables. Which means you know how much I love a good farmers’ market. And while I love farmers’ markets all year round, it’s hard to beat a farmers’ market in the summer, bursting with the best of fresh vegetables, tomatoes in particular.

Given all these stated loves – and to avoid cooking too much on a hot summer day – I came up with a ‘raw’ pasta sauce that, all humility aside, will blow your mind. After a few variant experiments, I landed on a recipe that is just about perfect. It’s pretty easy too, even though it involves a little dicing and chopping.

FM Pasta ingredients

Ingredients for Farmers Market Pasta

While I like to let the ‘sauce’ sit for 30 minutes to an hour before tossing with the pasta,  to get really flavorful, if you are in a hurry you can start your water boiling, then start prepping the “sauce” and by the time the pasta is finished, the “sauce” will be ready.  Quick, easy and delicious. The recipe is very forgiving, too – have a little more tomato, corn or chili on hand? All good. In fact, the more of the vegetables the better.

You can also vary it, depending on the vegetables you like. Do you have a ton of zucchini or squash? Not a problem, dice it up and add it in. Same for just about any of your favorite vegetables. But the first time you try it – and you must – make it as written below. Be sure to include the herbs, the mint in particular. The mint makes a big difference. Be sure also to use the goat cheese, even if you think you don’t like it. You’ll never know this has goat cheese – people who swear to me they can’t stand goat cheese love this pasta – and the small amount of goat cheese adds a delirious creaminess, particularly when it melds with the juices from the tomatoes. (If you don’t like tomatoes, there’s no helping you, it’s beyond my significant gifts.)

I’ve made this dish a few times the past couple of weeks to prep for the blog post and each time I made it, everyone who tried it raved. 

Trust me. This is a keeper.

‘NO-COOK’ FARMER’S MARKET PASTA

Note: Don’t let the long instructions throw you… It’s fast! Basically throw a bunch of stuff together and toss. I just like to make sure everything is clear.

INGREDIENTS

3 large cartons of cherry tomatoes, various colors and sizes

1 large fresno chili (or a large jalapeño)

1/2 half large red onion

3 ears of corn (white corn works great here)

3 cloves garlic, minced

olive oil

red wine vinegar

salt and pepper

1 bunch of basil, julienned

10-12 mint leaves, julienned

6 oz goat cheese

1 lb bucatini or orecchiette

DIRECTIONS

  • Halve the cherry tomatoes. If they are large, quarter them. As you prep the tomatoes, throw the halves or quarters in a large bowl. (Be sure to include any extra juice that ends up on the cutting board.)
  • Halve the fresno chili. Scoop out the white pith in the middle, reserving the seeds. Slice the halves very thin (I use a mandolin here but very thin slices with a knife work.) Add to the bowl, along with your preference of fire with the seeds. I like all the seeds but that does give it some healthy heat.
  • Remove the corn kernels from the cobs. (Stand the cob on the large end, take a knife and slide it down the cob, deep.) Add the kernels to bowl. Try to get as much of the corn’s ‘milk’ as possible into the bowl. After removing the kernels, I even scrape the cob over the bowl to get more of the corn ‘milk’ into the sauce.
  • Dice the red onion. Add to bowl.
  • Add the minced garlic to the bowl.
  • Add some olive oil… a few ‘glugs’… then 4 or 5 good shakes of red wine vinegar. Salt and pepper to taste, stirring everything together. Don’t under-season!
FM Pasta Bowl

Pasta ‘sauce’

  • I like this to sit 30 minutes to an hour, letting the flavors come together. But even fresh tossed, it will be great.
  • Prepare your pasta according to package directions. Be sure to salt the water. (I am a big fan of bucatini… if you want a spaghetti shape, use bucatini instead of spaghetti, it’s heartier and I love the whole down the center, which can fill with sauce. But the orecchiette ‘ears’ are wonderful also, as they catch the sauce in a really lovely manner. The orecchiette is also a little easier to eat.)
  • When the pasta is about half done, toss the basil and mint into the ‘sauce’. The mint might sound strange but it makes a huge difference in the sauce, adding some nice depth and countering the spice of the chili. Keep tasting! Get the salt the way you like it. And the sauce should have both a nice kick from the chili and a zing from the vinegar. (These will be tempered momentarily when you finish the dish.)
  • When the pasta is finished, drain it, reserving a cup of pasta water.
  • Toss the pasta in a second large bowl (or the pasta pot) with a couple of glugs of olive oil, the goat cheese and ¼ cup pasta water. Toss well, developing a nice creamy sauce. Add more pasta water if need be. You don’t want it watery at all, just creamy.
  • Then add your ‘sauce and toss well! Eat!
FM Pasta

Farmers’ Market Pasta

Divine.

 

 

 

A Killer Southern Supper

7 Apr
Chicken Thigh dinner

Pan roasted chicken thighs with long simmered green beans, Lady Cream peas, and rice & gravy.

Like most true Southerners, I was raised on fresh peas and fresh beans. To this day, one of my favorite meals is a big ol’ pot of either one. (A big ol’ pot of greens, too, of course, but that’s another post altogether.) In our house growing up, a pot of peas or beans and some cornbread was all we needed for a very satisfying meal.

Given my obsession with chicken thighs, however (well documented on this blog… here and here, for instance), I figure beans and peas can only be improved upon by a genius new chicken thigh preparation. Add in maybe my favorite food in all the world, rice & gravy (yes it is a single entity), and you have a killer southern supper like no other. So I give you:

Pan Roasted Chicken Thighs in a Mustard Tarragon Cream Sauce, with Long Simmered Green Beans, Lady Cream Peas and Rice & Gravy.

I must note that most cooks wouldn’t serve peas and beans on the same plate. Too much! Overdoing it!

Whatever.

I will admit that when I first starting serving this meal, it was only the chicken, peas and rice & gravy on the plate:

Chicken Dinner 2

A divine plate of food for sure. But a little color on the plate is nice, as is a green vegetable.  I certainly could choose broccoli or spinach or even greens of any type. But can there be too much of a good thing? In a word, no. Thus, I couldn’t resist going full bore southern and adding my long simmered green beans. 

If you’re looking for heaven on a plate, this is it.

Below you will find the recipe for the chicken thighs I’ve developed the last few months, as well as links to recipes for the Lady Cream peas and the green beans.

As for the rice & gravy, just make some white rice (yes, for this, it must be white rice) and cover it with the pan sauce from the chicken.

Did I mention this was heaven on a plate??

Click here for the recipe and to Continue reading

A Food In Film Event

21 Feb

Love food? Love film? Love food in film?

For my Texas readers, I’ll be in Fredericksburg on Friday, March 3rd at the gorgeous Hoffman Haus hosting a “Food In Film” charitable event for The Hill Country Film Festival and a wonderful Film Camp for children HCFF presents every summer.

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Hoffman Haus Great Room

Food In Film Event

I’ll be showing and discussing many movie clips about food, including scenes from Annie Hall, Moonstruck, The Godfather, Big Night, Julie and Julia and Lady and the Tramp. 

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The Godfather

Executive Chef Judd Wood of Otto’s German Bistro has created a wonderful 5-course meal, aligned with the clips, that will be served as we discuss food in film.

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Big Night

The event is hosted at the beautiful Hoffman Haus Bed and Breakfast, a truly wonderful location.

If you’re in the area, please come out. This is our second year running, it’s for a good cause and it is a lot of fun.

Click here for more info and to get tickets: Food In Film Event

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Lady and the Tramp

breakfast

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Lobsters in “Annie Hall”

 

Spaghetti Squash Amatriciana

3 Feb

I love me some pasta but lately I’ve fallen in love with Spaghetti Squash. A quick roast in the oven turns the insides of this amazing gourd into strands pretty close to the real thing. Depending on your diet, spaghetti squash is healthier than pasta. Once you start using it, there are an almost infinite number of ways you can use the ‘noodles’. And except for pesto, every pasta sauce I’ve tried with it sings. 

spaghetti-squash

Spaghetti Squash noodles

I fell in love with Spaghetti Squash making a marvelous Cacio e Pepe version. Cacio e Pepe, made with pecorino cheese and fresh ground black pepper, is a pasta dish I could eat every night of my life. After making the spaghetti squash version dozens of times, I decided to branch out and invented an oven roasted version of another classic pasta sauce, Amatriciana. The name comes from the Italian town Amatrice, recently in the news as the town was hit badly by a number of earthquakes in 2016.

A spicy tomato sauce made with red and black pepper, red onions and guanciale, I first tried Pasta Amatriciana at a wonderful neighborhood Italian restaurant in New York City, Lupa. That dish blew me away so much I ordered a second bowl at the same sitting. More please. In the years since I’ve made various versions at home, usually substituting pancetta for the guanciale. I still love the pasta version, made entirely on the stove top, but lately it’s this oven roasted version, tossed with spaghetti squash, I eat all the time. 

Don’t just trust me. A great friend of mine, Rob, who is Italian, says he loves the spaghetti squash version better than with regular pasta. (Don’t tell his mother he said that.) Trust me or trust Rob, you will love this version of the classic dish. It might not be the most beautiful plate you’ve ever served, but when it tastes this terrific, who cares?

And you can eat it guilt free!

spagsquashamatingredients

Ingredients for Spaghetti Squash Amaticiana

Click for the recipe Continue reading

Best Films of 2016

31 Dec

(With a little TV included!)

Most exciting to me about the films on this ‘best of’ list are the directors, none of whom are old guard. I should state that while I very much believe diversity of all kinds is of the utmost importance in the arts, I myself don’t think about the age, race, sexual identity or gender of an artist when I view a work. Is this a dichotomy? Some would say yes. I think not. A work of art is great or it isn’t no matter who creates or guides it, at least by my own judgement. 

A debate for another post.

Something wonderful is happening in movies, though. Only after I compiled this list did I realize all the directors were younger or less established than the directors we usually find on year-end lists. A very diverse collection of artists were involved in the movies I found worthy of note in 2016. I didn’t compile the list with this in mind, it just happened. Which fired me up.  

Agree with my list or not, the directing (and writing!) talent found here bodes well for the future of my favorite art form.

ARRIVAL

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Denis Villeneuve is my favorite director working today. As evidenced previously in two incredible thrillers, Prisoners and Sicario, Villeneuve builds tension and dread better than anyone. In Arrival he does the same, brilliantly, but for very different effect. A thought-provoking work of science fiction with a dazzling emotional payoff, I’ve seen the movie three times. It gets better and richer with each viewing.

Along with stunning cinematography by Bradford Young and an innovative score by Jóhann Jóhannsson, Villeneuve creates an atmospheric movie that somehow is simultaneously majestic and intimate. All of the actors shine, even in the smallest parts. Jeremy Renner does some of his warmest, most charming work ever. And Amy Adams is my pick for best actor of the year, male or female. Her understated performance is filled with great emotion and depth. She grounds the movie with a quiet power that makes the last twenty minutes even more thrilling and eye opening. A second viewing only elevates her work, given the final revelations. I’m not ashamed to say I wept the first time I saw ArrivalIt’s a masterpiece.

For the rest of the picks, click here to  Continue reading

Best Books of 2016

14 Dec

My annual review of my favorite books of the year. You cannot go wrong with any of these Best of the Best.

The City of Mirrors

the-passage-trilogy

Justin Cronin’s finale to his magnificent ‘The Passage Trilogy’ is everything a fan of the series could want and much more. Heartfelt, suspenseful, emotionally gripping and ultimately uplifting, The City Of Mirrors devastates in the best of ways. The characters Cronin creates are rich, complex and beautifully human. I’ve rarely cared so deeply about the people I follow through a series. I loved the first two novels so much I was a little worried: as wonderful a writer as is Cronin, could he actually pull the finale off and write something that would satisfy the enormous expectations he set up? Oh my. Did he ever.

If you’ve read the first two, do not miss this book. If you haven’t read the series, get The Passage and start now.

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Scott Frank is one of the best screenwriters working today. I teach every year two of his masterworks, Out of Sight and Minority Report. This year, he published his first novel. Wow. Your first novel is this good, Scott Frank? What’s with these talented people? I’d be annoyed but damn did I love this book.

It’s hard to define Shaker. The novel is a mystery of sorts and kind of a thriller, yet it is literary in many ways and often very, very funny. I love how hard it is to describe in one word. Perhaps the best single word to use is original. Shaker also ranks with the best of narratives that explore and celebrate Los Angeles, a city I love passionately. The novel begins with an earthquake. Frank’s sharp description of the quake and its aftermath is both scary and hilarious. Perhaps most surprising to me was the emotional weight the novel had by the end. I gasped out loud a couple of times in the final pages and was appropriately shaken for days afterwards. I’ll say it again, I love this book.

(BTW, please find and watch another movie written and directed by Frank, his slam dunk adaptation of Lawrence Block’s A Walk Among The Tombstones. Few people saw this movie when it was released, which is such a shame. The movie is so rich and detailed you still feel as if you are immersed in a novel. This guy Scott Frank is going places.)

For more picks, click here to Continue reading

Drop Dead Drop Biscuits

9 Dec

Those who follow my blog regularly are well aware I don’t bake. I have no patience for precise measuring nor, even worse, weighing anything. (So ridiculous! Not gonna happen.) Which means if I post a recipe that involves dough and baking, you can know beyond a shadow of a doubt the recipe is easy as can be. And near impossible to screw up. And pretty damn good!

I present to you, Drop Biscuits.

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Drop Biscuits

I stumbled across this recipe a few years ago, tried it, tweaked it and have been throwing these together ever since. While they may not be the most beautiful biscuits ever created, they are a breeze to make, they taste great and are quite fluffy inside!

Depending on how you flavor them, they are wonderful with butter and/or for mopping up delicious juices on your plate. Another plus is that they freeze beautifully. So you can make a big batch in an hour or so, freeze some and then during the holidays whenever you’d like warm biscuits with a meal just pull a few from the freezer, rewarm them in the oven and in minutes you will have what people will think are fresh biscuits. 

I served these just recently on Thanksgiving, warmed in the oven straight from the freezer, and everyone seemed to enjoy them. People had seconds. When I made them the week before, I did not have baking soda, I used the wrong amount of yogurt, and they still turned out just as intended. Once all I had on hand was crème fraîche so I tried that… again, they worked perfectly. Friends will be seeing a lot more of these in the upcoming weeks.

Give them a try. You will not be sorry.

Click for the recipe: Continue reading