Archive for August 2010

TOP 5 SUMMER PASTAS: Linguine with Littlenecks, Tomatoes, and Corn; Garlicky Angel Hair with Shellfish; Pomodoro Fresco Pasta Salad; Summer Squash Angel Hair; Rainbow Rice Noodle Salad with Chicken

If you’re not already outside firing up the grill, pasta is as good a way as any to get in and out of the kitchen very fast. Capellini or angel hair takes only 4 minutes to cook, so if your strategy is to minimize heat and maximize speed, these long skinny shapes will be your savior.

But this summer I’m not afraid to turn on my oven-especially when the result of doing so is baked tomatoes.

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Peach Salsa
Makes 2 cups

Read the original post here.

Ingredients
4 peaches, in a 1/4″ dice
juice of 1 lemon or 2 teaspoons red wine vinegar
3 tablespoons sugar
1/2 teaspoon salt
pinch red pepper flakes
3 tablespoons chopped fresh herbs: cilantro, basil, or mint, or a combination
generous grind of black pepper

Combine the peaches, lemon juice, sugar, salt, red pepper flakes, 2 tablespoons of the herbs, and the black pepper. Stir to combine.

Cover and refrigerate for at least an hour, and up to several hours.…

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FRUIT-FILLED MENU: Avocado Quesadillas with Peach Salsa; Chicken Marbella; Blueberries in Lemon Cream

On Friday, Phoebe opined on one of the best ways to use up summer vegetables (zucchini and scallions; fry them into patties). Today, I’ve got another aspect of summer’s bounty on my plate-two kinds of fruit-and they’re figments of Phoebe’s worst nightmare. She is, as you may or may not know yet, our resident fruit hater.

Last summer, I combined the plentiful peach harvest with the almost-as-abundant blueberry yield into a pie that was enjoyed, even

…

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EVENT: Diva’s Uncorked Wine & Food Festival
VENUE: Nectar’s, Martha’s Vineyard
PARTY-SIZE: 200+
TYPE: Tasting Event & Partnership with Plum TV
MENU: Cherry Tomato Bruschetta with Fresh Ricotta and Three Herb Pesto

Since deciding to spend most of August on Martha’s Vineyard, I’ve been trying to make the most of my time here by inserting myself into the island’s fabulous food culture any way I can. This has meant knocking on a lot of doors. And one that I gave a particularly emphatic rap tap tap to…

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Three Herb Cashew Pesto
Makes about 1 cup

Read the original post here.

Ingredients
1 garlic clove
1/4 cup roasted or toasted cashews
1 cup tightly packed basil leaves
1 cup snipped chives
1 tablespoon lemon thyme (or regular)
Juice of ½ a lemon
¼ cup olive oil
1/4 cup grated parmesan
1/4 teaspoon salt

In a small food processor pulse the garlic and the nuts until finely chopped. Add the basil, chives, thyme, and lemon juice and blend until the herbs have begun to break down. Add…

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This is the simplest pizza dough we know: just mix together and leave alone to rise. This makes enough for 3 pies’ worth of homemade pizza. However, if dough making intimidates you, try buying 3 pies’ worth of ready-made dough from your local pizza parlor. For our pizza recipes, click here.

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Eggs fried in olive oil are truly the best.

Coat a small non-stick pan or cast iron skillet in a generous layer of olive oil and allow it to get hot. You want to make sure it’s really, really hot. To test this, my mom always used to spit in the pan and see if it caused the oil to spatter and sizzle. If cooking for yourself, go for it. If not, you might want to just flick some water. Crack one egg in the pan and immediately turn it from side to side so the whites spread evenly across…

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We like to keep our pizza sauce simple and straightforward. Here’s a recipe for making 2 cups for pizza, more than enough for 4 pies. For our pizza recipes, click here.

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Making pasta at home is far less intimidating than it sounds, but the results are just as outstanding as you’d imagine. This does take some time-and some space-so make sure you have both before you start. Using the food processor is a less authentic way of making pasta than mixing it in a big bowl or straight on the counter. But it keeps your hands a bit cleaner, and if you give the dough a couple extra minutes to rest, it’s just as pliable as dough made by hand.

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If you don’t have a food processor, it is very easy to make a dressing or vinaigrette by hand.

In a small mixing bowl, add one part vinegar and any emulsifying ingredients to the bottom of your salad bowl. (Emulsifying ingredients include mayonnaise, honey or Dijon mustard. Lemon juice can be classified as a vinegar.) Whisk together with the seasoning (salt, ginger, etc.) until combined. Add three parts olive oil to the bowl in a thin stream, whisking continuously until the ingredients begin to emulsify and become a dressing. Whisk in any additional ingredients, such as herbs, shallots, avocado or…

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