Baba's Masterpiece: pan roasted tomato spaghettini

Baba's Masterpiece--pan roasted tomato spaghettini

(a.k.a. "You just got schooled by your dad" sauce)

Ingredients:

Baskets full of herbs on the veranda at my parents' house

• basket of garden fresh tomatoes
• fist fulls of garden fresh herbs (Baba used mostly flat leaf Italian parsley and a little rosemary here)
• half bulb of garlic
• copious olive oil
• salt and pepper and a little sugar for sprinkling
• *1 pound box DeCecco #11 spaghettini

"You roasted them for two hours at 350F?" I asked my dad, (a.k.a. Baba).  "Don't they burn?" 

"No!" Baba said, then tilted his head, "Well, there is a little brown on the bottom of the pan, you can see it, but it tastes great and I like it real dry and sweet."

I picked up the fork and twirled a small mound in the round, metal pan. (This is home, we dive in at the counter when necessary.) "I'm not that hungry," I said, "I'll just try a little--"

"Oh my GOD!" I said out loud.   

A phrase popped into my head as I exhaled the artistic genius of this simple and exquisite dish: 'You just got schooled by da master'.

Directions: preheat oven to 350F

1. Coat the bottom of a large oven roasting pan with olive oil.(6-8T)  Nestle cored and halved tomatoes face up until nicely snuggled in their pan. (Depending on size of tomatoes, size of your pan, 6-ish tomatoes.)
2. Finely chop half a bulb of garlic (non-Italians, this is half bulb, not half clove! about 6-8 cloves) and sprinkle across bed of tomatoes.
3. Finely chop 2-3 fist fulls of fresh flat leaf Italian parsley and a pinch of fresh and finely chopped rosemary (rosemary optional), sprinkle across bed of tomatoes.
4. Season with salt, pepper, and just a tiny pinch of sugar one each tomato. 
5. Drizzle pan of loaded tomatoes with copious olive oil (don't be stingy folks, load 'em up-- a  teaspoon/tomato as a guide, but go with your gut.)
6. Bake them uncovered for 1.5-2 hours at 350F.  "I like 'em real dry and real roasted," Baba said.
7.  When tomatoes are done roasting, pull them out and with a fork and knife, cut them into fine pieces, using a criss-cross method until you have a very finely minced, thick sauce.
8. Cook 1 pound DeCecco #11 spaghettini in plenty of salted water.  Toss cooked spaghetti straight in the pan of finely chopped, roasted tomato mixture.  The thinner 'spaghettini' is an excellent marriage of sauce and pasta here. The finer strands are an outstanding canvas to hold on to the thick, sweet tomatoes, yet stand up firmer than angel hair so you can really sink your teeth into every herb roasted bite.

* If you can't find #11, then use regular DeCecco spaghetti. Mariano's, Pete's Fresh Market, Frankie's Deli usually carry this size.

The finer 'spaghettini' stands up to sauce, yet slips through the thick, sweet tomatoes easily.

Another glorious creation I watched my dad build in the 1970's: the stone bridge over the creek at home.

The 'Florida Room", at home.  Peter and I exchanged our wedding vows in the background on the raised bed in front of family and friends over 20 years ago. 

Shiitake, sun-dried tomato, basil and garlic in almond milk, walnut cream sauce over whole wheat linguine

If ever there was a vegan recipe to try--this is IT!

Shiitake, sundried tomato, basil and garlic in almond milk, walnut cream sauce over whole wheat linguine

cook time: less than 10 minutes

• one package chopped shiitake mushroooms (Or about 2C)
• 1-2 cups fresh basil
• 6-8(+/-) garlic
• 1 C walnuts
• 1 (7 oz approx) jar drained sundried tomatoes (I used Alessi but let me know what ya love!)
• 2C unsweetened almond milk
• 1 T plain flour
• 1/4 cup white wine 
• 1/4 cup water (from pasta you are cooking at same time)
• 1/2 tsp cayenne pepper (optional, or +/-)
• 1/2tsp salt (+/-)
• 4T olive oil
• 1 pound whole wheat linguine (I used organic DeLallo)

On cutting board chop mushrooms (if not already purchased chopped), fresh basil, walnuts, garlic, sun dried tomatoes.  Slice 'em, chop 'em, nothing has to be perfect, this is gonna be a heavenly concoction. 

Put large pan of water on to boil pasta.

In separate large pan, heat oil on medium high heat and add all chopped ingredients, stir to combine and cook for 2-3 minutes. Add white wine and get ready to be blown away by heavenly smell.   Sprinkle flour over cooked mixture and combine to coat.  Add almond milk and stir to combine, it will become thick fairly quickly, about 2-3 minutes.  Add cayenne and salt if using and taste to adjust seasoning (I like to blow my head off with heat, some people-- not so much.) Turn off heat and wait for your pasta to cook. 

Boil your linguine and right before draining, dip a coffee mug in and grab a cup of water ("cooking liquor") for rescue trick later. 

Heap linguine into largest serving bowl and top with your thick, rich, 'cream' sauce. Fluff with two forks and get all your crown jewels of walnuts, tomatoes, mushrooms glistening on top. 

If your pasta is a bit thick and not 'slippery' enough, grab your reserved 'rescue mug' of cooking liquor water.  

This is true with all dishes where you  may have pasta that sticks together. Add a little of your cooking liquor at a time, just to get it juicy, slippery, and saucy enough so every glorious strand of linguine is bathing in the flavors, with just enough sauce oozing off in the plate to make you wanna twirl that linguine and grab every last drop off the plate.

Notes: If there is anyone who doesn't like to run into a big hunk of walnut, you can blitz them in a small food processor if you wish, but only long enough to make small, fine bits, not paste.  

Top with extra torn basil leaves for garnish.  

This is a cream dream of a dish and will stun your meat loving audiences.  Carnivores and vegetarians will never miss the full fat dairy cream.  

vb

The Joy of Ramadan and Cooking

The Joy of Ramadan and Cooking

Joy Turner, sharing her thoughts about Islam with me and our puggle, Mabel.

“I chose Islam because it answered questions that I had as a Christian all of my life. It is a peaceful religion and it honors women in a wonderful way,” Joy Turner responded when I asked her why she became a Muslim.

Since Joy and I rarely spend an hour without talking about food, she directed me one of her favorite Islamic food blogs for a taste of cultural recipes and crafts, called My Halal Kitchen, created by Yvonne Maffei. We are in the middle of the Islamic holy month of Ramadan, so the website was a joyful celebration of colorful recipes and crafts. 

http://myhalalkitchen.com/  

The tone, colors and the celebration of family life reminded me of a some of my own Christian holidays and the simple act of slowing down, remembering your vows, and not getting caught up in the chaos of materialistic life that can sometimes overwhelm us all. 

Ramadan is the ninth month of the Islamic calendar and symbolizes the month that the prophet Muhammad first received the Quran.  The month long period falls between the dates of June 28-July 28^th 2014, and allows Muslims to reflect on their faith through the act of fasting from sunrise to sunset.

During this month, Muslims share meals at home before sunrise to prepare for a long day of fasting.  At sunset they share meals together that will restore them after a day with no food, tea or water.  Muslims will often times spend the month visiting family and friends, calling loved ones who live far away, and reflecting on their faith.

Two main meals a day are served.  The meal before dawn is called suhoor and is quite heavy to last throughout the entire day until sunset. After sunset, Muslims break the fast with iftar, which tends to be gentle, with liquids such as soups, smoothies, water soluble vegetables, followed by meats and sweet dishes.  

Another great food site with beautiful Ramadan meals can be found on http://www.thekitchn.com/ramadan-when-its-ok-to-eat-and-94989

According to My Halal Kitchen, “In regards to food, halal refers to foods that are permissible to eat and drink and cooking halal simply means to cook with ingredients that are permissible and avoid anything that is not, even if those ingredients may be a by-product included in a particular food item.”

Wikepedia lists foods that are explicitly forbidden to consume (haram) are:  pork, animals slaughtered in the name of anyone but “Allah”, carrion (carcasses of dead animals), the blood of animals, and alcoholic beverages (Quran 5:90)

In a global world where citizens of many countries zig zag across the planet for work, Americans are able to taste and sample foods, traditions and cultures that were completely foreign to us 50 years ago. Val Zillig, a Wisconsin native who transplanted to Chicago for many years, relocated to Abu Dhabi several years ago to work as a city planner.  I asked Val how he felt about working and living in the city during the holy month when fasting was a way of life for most people. 

“I try to fast, but usually have a tea or water during the day,” Val responded. “There is a room in our office where non-Muslims can eat and drink if we want.”

Val Zillig sampling a 40-something treat from Abu Dhabi travels

“Would you ever convert to Islam?” I asked.

“I have not converted to Islam,” Val said.   “However, I do honestly think if I had to choose a religion, it would be Islam.  The people are super wonderful.  There is a peace about people here that I think is absent in the West. I don’t want to overgeneralize, but people don’t seem to speak badly of others, don’t gossip, and are much more forgiving.”

The peacefulness Val recognizes may have something to do with the holy month of Ramadan reflection. Muslims fast the body during Ramadan, but pay close attention to the mind and spirit as well, according to www.islam.about.com: 

 During Ramadan, every part of the body must be restrained. The tongue must be restrained from backbiting and gossip. The eyes must restrain themselves from looking at unlawful things. The hand must not touch or take anything that does not belong to it. The ears must refrain from listening to idle talk or obscene words. The feet must refrain from going to sinful places. In such a way, every part of the body observes the fast.

During the month of fasting, there seems to be an emphasis on eating moisture rich foods like soups, stews, along with halal meats, and delicious homemade sweets end the meal.  For traditional Ramadan sweets, visit http://www.pinterest.com/explore/ramadan-sweets/ .

Dates are a significant and traditional Ramadan food, as Muhammad was known to break his fast with this staple fruit of the Middle East.

Stuffed vegetables are a big part of Middle Eastern cooking and I am ready to try some of the recipes that I have gleaned off of these wonderful food sites.  My favorite so far is the healthy smoothie recipe from http://myhalalkitchen.com/strawberry-pineapple-mango-spinach-smoothie-healthy-suhoor-recipe/  This is a great way to get your kids to eat spinach, as they will taste mainly the sweet fruits.

For more information on the top 15 Ramadan drinks and dishes, try this website that Val Zillig recommended. Since he is from Chicago, I am sure he knows great food.

http://english.alarabiya.net/en/special-reports/ramadan-2013/2013/07/25/Top-15-Ramadan-drinks-and-dishes-.html

EID al-Fitr  is the religious holiday that marks the end of Ramadan and the beginning of a three day holiday in countries like Jordan and UAE. EID al-FItr (EID) falls on July 29^th in the USA, and Muslims are not permitted to fast. Family and friends prepare meals to celebrate.  Muslims wake up early, pray indoor, outdoor or at a mosque. 

“Many Muslims dress in their finest clothes, old wrongs are forgiven and money is given to the poor.” http://www.timeanddate.com/holidays/us/eid-al-fitr

More colorful photographs of Ramadan and the traditional Eid al-Fitr (EID) festival celebration can be seen on https://www.google.com/search?q=feast+eid+ideas&rlz=1C1CHFX_enUS459US459&es_sm=93&tbm=isch&tbo=u&source=univ&sa=X&ei=I6nFU-CsDs-PyATQj4HgBQ&ved=0CB4QsAQ&biw=920&bih=624

I am grateful for the friendships of two native Chicagoans Joy Turner and Val Zillig for sharing their insights with me about the beautiful traditions of the holy month of Ramadan and their thoughts about the Islamic faith.

Shout to da Grandmas...the best cooks on earth

What's your Grandma's Best Dish?

Fresh Herbed Pork Roast with Mashed Potatoes
Roast pork--then saute mushrooms, onions, garlic, fresh tomatoes, olive oil,  a sprinkle of  flour and water,  salt and pepper in pan til gravy forms, and pour over slices so they nudge, nestle and glide into fluffy mashed potatoes. Mom peels, boils and drains ordinary potatoes, whips them in pot with hand blender, salt,  milk and a pat of butter at end.  

My Mom and I speak the same language--food. I just love getting her little cooking snapshots and always wish I could dive into my phone and lap up her gorgeous creations.

Can you guess which one made all these glorious meals? Hint--her parents were also best cooks on earth!

So today I give you Grandma Nita's creations, and I invite you to post your favorite food memories, even if you have no photos to accompany them. It just amazes me how we pass these messages in a bottle from one generation to the next.

On Sunday mornings my dad takes a walk, and Mom puts out a spread for his return.  Lucky guy!

Through all of life's ups and downs, most of us have at least one or two memories of our favorite rituals or meals at the kitchen table.  It may not pass muster of food snobs around the world, but so what? It's not about being 'the best', it's about simply being yourself. This is always 'the best' to someone who loves you.

So what is your favorite meal your mother, grandmother, aunt ever prepared for you? If you have a photo, I'd love to see it.

Here are some of my mom's recent slurp shots.  Enjoy.

Garden Veggies Sauteed with Garlic and Sun Dried Tomato Paste
Saute your favorite chopped garden veggies (here, zucchini mostly) in copious chopped garlic, onion, olive oil, pinch or 5 of red pepper flakes, a spoon full of sun dried tomato paste, a spoon full of regular tomato paste, 6 chopped tomatoes, salt and pepper.  Cook until al dente, so not too mushy. Cover and let flavors blend for 15 minutes.  Keep bottled in fridge for snack with bread, stirred into pasta, spooned over chicken, fish or beef.  Freeze and open in dead of winter when the smells of your glorious garden will light up your senses. Do you have any favorite herbs you would also toss in? I love fresh thyme in  veggies.

5 Ways to use those summertime herbs from your garden

Snip 'em, Chop 'em, Soak 'em, Roast 'em, Drink 'em

They're Herbalicious!

Those summertime herbs are so lovely nestled into the pot in the sweet summertime sun.  But they are more than just a pretty face!

Herbs are known to treat anxiety, to be used in soaps, lotions, cooked into savory foods, soaked into sweet foods, laced into perfumes and add flavor and scent to the world around us.

So snip those gorgeous beauties and they will keep coming back for more in a few days!

1) Trim your lavender and make a pitcher of your favorite lemonade From scratch--Juice of 6 fresh lemons /1C sugar/a few sprigs of fresh lavender.  Cook 1 cup water/1 cup sugar in non stick pan until sugar dissolves.  Stir in  lavender and let it soak into syrup while it cools.  Add mixture plus 4 cups water and ice to pitcher and stir, removing lavender, and serving with additional fresh sprig plus lemon slice for garnish. If you need a cheat...please do! It's summertime and family and friends always come first.  Throw a few sprigs of lavender into your prepared favorite lemonade and let infuse overnight.  Serve with cute garnish, or better yet...a splash of vodka for your girly girlfriend drinks!

Before you answer the door, rub your hands on those luscious leaves and graze them all over your neck and shoulders. When you hug family and friends, they will inhale deeply, get relaxed but not sleepy, and you will smell divine!

2) Snip your basil leaves and enjoy blended with garlic, pine nuts, walnuts, olive oil, salt and fresh lemon for a glorious home made pesto. Don't be afraid to try different variations. You may come up with your own "secret recipe"! Toss through pasta, spoon over roasted chicken breast, toss into  new potatoes, or serve on toasted Italian crostini for a great appetizer.  1-2C basil/1 clove garlic(+/-) 1/2C combined nuts/3T olive oil/juice of one whole lemon/2oz Parmesan cheese a good starter recipe. Jump off and explore different herbs and different combinations! I have always wanted to throw a hot jalepeno into the food processor just for the fun of it!

3) Chop a few fistfuls of flat leaf Italian parsley, leaving a few sprigs for garnish.  Finely mince 6 (+/-) cloves garlic.  Boil spaghetti and before done cooking, scoop a coffee cup full of water out of pot before draining pasta and reserve.  In a separate pan, heat 5T olive oil and add minced garlic, saute until fragrant and slightly colored, turn off heat and add chopped parsley until it wilts, season with salt and pepper.  Add cup of reserved water, ('cooking liquor').  Toss mixture over drained, cooked spaghetti, use two forks to fluff all lovely herby/oily/juicy/glistening mixture to coat pasta. Garnish with a little extra fresh parsley on top, freshly grated Parmesan cheese.  (Dried or fresh chili pepper also great sauteed with garlic if you like it spicy.)

4) Put your bread maker on before you leave the house and come home to a heavenly aroma. Pour generous amount of extra virgin olive oil onto a serving dish.  Snip your fresh basil&parsley and chop finely, adding to oil with a little salt, pepper, or balsamic vinegar if you like. Slice bread into large hunks for dipping. Sit out on your back deck and  pour a glass of wine to enjoy one of the most beautiful, elegant appetizers on earth, while your friends wonder how on earth you waltzed in and knocked this one out of the park. Better yet, enjoy your solitude and eat half or entire loaf.  You deserve it.

5) Put several pieces of chicken into a baking dish and top with 4-5 chopped potatoes, 2 (+/-) cloves garlic chopped, 1-2 chopped shallots, and several fist fulls of fresh rosemary, flat leaf Italian parsley, fresh tarragon and/or fresh thyme.  Choose one of these or combine them all for an aroma that will make your head spin and the dogs howl. Drizzle 5-6 T olive oil over whole pan, 1-2T vegetable oil (to brown), salt and pepper, stir to combine and roast at 400F for about 50 minutes until potatoes soft and chicken temperature internally 165F. Scoop chicken on plate and pour cooked herbs and juices over each piece, soaking up the herbs with each bite.

Chef Mitch's gypsy tacos..they're going loco for local in Door County

Chef Mitch's gypsy tacos...they're going loco for local

Chef Mitch's  Gypsy Tacos at the Jacksonport Farmer's Market

in Door County

chefmitchdc@mail.com

People in Door County are loco for local. And why shouldn't they be? This is Wisconsin, where farming is a passion.  

I came across Chef Mitch's "Gypsy Tacos" one Monday morning at the Jacksonport Farmers Market. Chef Mitch reminded me a little of the character in the movie "Chef" starring Jon Favreau.  

"I only use organic pork from Waseda Farms," Chef Mitch told me, as he prepared  my taco with a squeeze of his homemade goats cheese whip, which was incredible.  

It  seems Waseda Farms is THE place to buy organic meat in Door County and beyond.  I will be ordering some meat from them as soon as I can.

http://www.wasedafarms.com/

Chef Mitch also piled a cup full of his home made slaw, topped with toasted pumpkin seeds and mixed with rocket leaves, fresh chopped jalapeno and a squeeze of lime.

Visit Chef Mitch's Facebook page to find out where he will be next time you are in Door County.  You are in for a treat!

Visit Chef Mitch's Facebook page for great photos of his gypsy tacos and so much more!

https://www.facebook.com/chefmitch/info

Some people travel with a Big Gulp. Renata travels with Chef Mitch's Homemade Slaw.

Sophie's Vegan Pesto Pasta--the antidote to your post-BBQ meat-n-greet weekend

Sophie's Vegan Pesto Pasta

Got a blender? 

Then meet your meat-free Monday

We are sending our 18-year-old daughter Sophie to London to visit family tomorrow and she hit us with one last kablammo in the kitchen yesterday. 

"I want to make sure you don't forget me when I'm gone," she smiled at me when my eyes lit up at first bite.

It's a little depressing when you spend your whole adult life cooking to create gastronomic genius, then your vegan kid waltzes in at age 18 and knocks you off your pedestal with a single bite. But hey, I got over it real fast as I slurped down this bowl of heaven.  Was it vegan? I didn't even notice.  Neither did my meat loving son.

I give you Sophie's Vegan Pesto Pasta, and you won't believe how easy it is to dump ingredients in the blender and voila, heaven.

We will definitely NOT forget to pick Sophie up from the airport when her trip is over.  

Into the blender:

1 package of fresh basil or 1 cup (ish, add more to taste) of fresh basil from the garden

1/2 cup walnuts

1/4 cup pine nuts
3T Olive Oil (+/-)

juice of one whole fresh lemon

generous pinch of salt to taste (1/4 tsp)

drizzle of about 1/4 cup of soy milk (organic if trying to avoid GMO)

------------

Goddess-like optional additions: 2 links vegan Italian sausage, 1 cup cherry tomatoes, 1 T olive oil

Blend first six ingredients, then slowly add drizzle of soy milk to get desired consistency.  Should be consistency of thinner cream sauce.

Taste and adjust salt.  

Pour over drained, cooked spaghetti or any other pasta.  

To elevate to Goddess-like status:

Slice a cup of cherry tomatoes in half and toss into a tablespoon of olive oil on medium heat.

Add 2 chopped Italian vegan sausages and saute until browned, heated through.

(Our favorite vegan sausages are "Field Roast" brand. . http://fieldroast.com/products/) I see them sometimes at Costco, or you can order them online here.)

Pour sausage and tomato mixture over pesto pasta, stir and serve immediately.

Yes, you read this recipe right.  There is no garlic! I can't believe I ate pesto or any pasta without garlic.  But this was just absolutely perfect as it was! If you did want to add garlic, you could do it with the sausage/tomatoes in the olive oil, or you could even blend up a clove (+/-) in the blender.  Let me know what you think if  you do! 

You could easily turn this in to a vegetarian dish by adding 1 cup freshly grated Parmesan cheese.  

As with any pesto, the possibilities are endless and not just reserved for pasta.  Toss it into simply salted and boiled new potatoes, pour over cooked vegetables, use as a salad dressing, or dip for breads.