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.