Caprese Pasta

Ok, so this one is my adaptation of a recipe submitted to the Washington Post by Patrice Kehoe, who in turn adapted hers from "The Silver Palate Cookbook." Aren't all recipes truly created this way? I make a version of someone else's version who in turn adapted someone else's... I've posted the original recipe here. I used fresh mozzarella instead of brie, and used all of a small head of garlic instead of half of a larger one. Also, I used fresh heirloom tomatoes from my garden.

Recipe Courtesy of: The Washington Post, August 13, 2008

Dinner in 20 Minutes

Ingredients:

• 12 to 16 ounces dried whole-grain thin spaghetti
  
• 6 to 7 large Roma tomatoes or 2 pints of assorted cherry/grape tomatoes
• 1 cup packed basil leaves
• 1/2 head roasted garlic (if roasting garlic for this recipe, add 20 minutes; see TIP; may substitute 1 1/2 tablespoons store-bought roasted garlic)*
• 6 ounces brie, preferably at room temperature
• 1/4 to 1/2 cup extra-virgin olive oil
• 1/2 teaspoon salt (optional)
• Freshly ground black pepper
• 1/2 cup freshly grated Parmigiano-Reggiano cheese

Directions:

1. Bring a large pot of salted water to a boil over high heat.
   
2. Add the pasta and cook according to package directions.
3. While the pasta is cooking, coarsely chop the tomatoes and place in a large serving bowl.
   
4. Stack the basil leaves neatly, then roll them tight and cut into very thin shreds; add to the bowl.
   
5. Squeeze about half of the cloves from a head of roasted garlic, or add about 1 1/2 tablespoons of roasted garlic and mix well.
   
6. Tear the brie into chunks, discarding the rind, if desired, and add to the bowl, along with the oil to taste, salt, if desired, and pepper to taste.
   
7. Toss to combine, placing the bowl of sauce on a warm surface of the stove top.
8. Drain the pasta thoroughly and add to the sauce; toss until the brie has melted.
   
9. Add the Parmigiano-Reggiano cheese and toss lightly to combine.
   
10. Divide among individual wide, shallow bowls and serve with more of the cheese for passing at the table.

TIP - About Roasted Garlic:

In the summer, it's always a good idea to multi-task when the oven has to be on. Unless you're baking a pie (which might pick up unwanted garlicky aromas), lop off the top of a head of garlic so that its cloves are exposed a bit. Drizzle with olive oil and wrap tightly in aluminum foil, then toss into the oven with whatever else is baking. (Normally it takes about 40 minutes in a 400-degree oven; you'll know the garlic is ready when you squeeze the foil and it feels soft.)

Squeeze the cooled cloves into a resealable plastic food storage bag and freeze for several months or refrigerate for several weeks.

Results: This was tasty, easy and quick. I like brie but my husband doesn't, therefore the mozzarella substitution. Also, I wasn't foofy and didn't use whole-grain pasta. We took the whole bowl to my in-laws and they seemed to like it too. Next time I'll make it for me and the girls and use brie, will let you know how that turns out!

Fridge-Cleaning Stromboli

A friend of mine has been eating a lot of pizza lately and it inspired me to make some stromboli. I had the foresight to pick up some pizza dough at the grocery store but not any mozzarella, or provolone, or other good pizza-type cheese. So this is what I had to work with.

Recipe courtesy of: Back of the pizza dough package


Ingredients:

• 1 pkg. store-bought pizza dough
• Pepperoni
• Salami
• Leftover kielbasa, already cooked
• Slices of Monterey Jack cheese
• Shredded Parmesan cheese
• Store-bought marinara for dipping

Directions:

1. Oil a 12x 17 pan and stretch the pizza dough to fit
2. Lay out half of the toppings lengthwise on the dough. I used chopped kielbasa, about 8 slices of salami, a generous spread of pepperoni slices and 4 slices of monterey jack
3. Fold 1/3 of the dough over the toppings
4. Repeat with the other half of the toppings. With this layer I used the last of a bag of parmesan cheese instead of monterey jack
5. Fold the edge of the dough underneath and press it to seal
6. Coat the top lightly with some olive oil
7. Slice 3 vents in the top to allow the steam out
8. Bake at 450 Degrees for about 20 minutes or until the dough is golden brown
9. Allow to cool, slice and enjoy

Results:
This was really delicious and easy. My husband and I both liked it. It was definitely a bit greasy, but I think that was due to the toppings. If you did cheese and vegetables it would be a leaner entree I'm sure.

Curried Chicken Salad

This is one of my stock recipes, one of those I go to in a pinch. It always turns out well and is tasty. I've varied from my friend's original recipe so I guess you could call it one of "mine" but I think this is one of those that is simply public domain.

Recipe courtesy of: My variation from my friend Toni at work, who got it from a friend at a picnic, who got it from?


Ingredients:

• 1 lb of boneless skinless chicken breasts
• 3 ribs of celery
• 1 bunch green onions
• 1/2 Cup chopped walnuts
• 1 20 oz. can of pineapple tidbits, in juice
  
• 1 lime
• 1/2 Cup Mayonnaise
• 2-3 Tbsp Mango chutney
• 1 tsp Curry powder
• 1 tsp Curry paste

Directions:

1. Boil the chicken breasts until done all the way through, it depends on how large they are and the level of frozen-ness
2. While the chicken is boiling, prepare the dressing by combining the juice and zest from 1 lime, the mayonnaise, chutney, curry powder, and curry paste. Refrigerate until the remained of the ingredients are ready to dress.
3. Peel and slice the celery
4. Wash and finely chop the green onions
5. Drain the pineapple tidbits
6. Once the chicken is cooked, let cool and dice into bite-sized cubes
7. Combine chicken, onions, celery, pineapple, nuts, and dressing and let sit in the refrigerator at least one hour prior to serving

Results:
Tasty as always. Good on a soft roll as a chicken salad sandwich or served on lettuce. Or you can just eat it straight out of the storage container.

New

So today's a new day in blogging for me. I've always loved to eat good food and now I'm trying to learn how to cook it. I figured I'd start with some of my favorites that are already in my repetoire and then start adding in new ones. That is if my 8-month will allow me the time for the more complicated things.

I'll do my best to include the full recipe, a picture of the results and how everything wound up tasting. I'll follow recipes to the letter the first time and if necessary offer suggestions for tweaks for repeated use. I will make the exception of recipes for fish, those will be adapted for chicken. And yes I realize I can't be a good foodie unless I appreciate fish. I guess I won't be a good foodie, but there must be others like me out there!

You're welcome to use anything I post and if you have suggestions for tweaking I'm all ears.

Recipes will be coming from various cookbooks I own, the Food Section in the Washington Post, Gourmet magazine, and the things I just make up.

I hope this works!