Summer Garden Pasta

Right at this very moment my garden is exploding with tomatoes.  I only asked one thing of my garden this year and that was to WAIT until I was completely finished with my daughters wedding before it peaked.  

I just need one more week.  I have peppers of every kind just waiting to be added to some spicy salsa.  I have onions, tomatillos, crenshaw melon, zucchini, tomatoes and more tomatoes.  I'm loving it, but I can't start making salsa and and bottling tomatoes until after September 9th.  

My only option is to eat as much as I can within the next 10 days or so.  I love pasta and fresh tomatoes.

Thank goodness Ina Garten had just the recipe I was looking for.  It's so fast to prepare and tastes bright and fresh without over cooking the tomatoes. 

I decided that I wanted a more colorful palate of tomatoes in my pasta.  

All of the tomatoes in my garden are red with the exception of a few golden pear cherry tomatoes.

Off to the farmers market I went.  I can honestly say that I get more excited at a Farmers Market than I do in a shoe store.  I would take shopping at an open air farmers market and Williams-Sonoma any day over Jcrew...really!

I decided to use a variety of heirloom tomatoes for a colorful pop.

I wish I new exactly what variety I purchased.  I will refer to them as golden yellow, purple, green and the gold old red Roma's from my garden.

What a find.  I was dancing to the car.  I called the husband that rarely reads this blog and informed him that I wanted to shop at a Framers Market everyday of my life.  I just wish he could share in the my excitement when I told him that we were eating "meatless" for few days and I had filled my bag with wonderful fruits and vegetables.  Oh joy!

You can prep this pasta dish in less than 15 minutes.  I swear.

You will need a variety of tomatoes.  Ina's recipe called for 4 pints of cherry tomatoes.  I think she would be proud of my selection.   You will need about 4 garlic cloves, 1/2 teaspoon of red pepper flakes, 1 teaspoon salt, fresh ground pepper,  18 basil leaves or so, 1/2 cup good extra-virgin olive oil and 1 lb of capellini pasta.  Whoops!  I forgot to picture the Parmigiano Reggiano cheese. You will need 1 1/2 cups.

Begin by slicing the tomatoes.  These green gems are a little large so I'm going to quarter them.

I love the purple and gold colors.  

I decided to dice the Roma tomatoes.  Slice the tomato length wise.

Cut into strips.

Cut the strips into a dice.

I actually have about 7 different varieties.

Combine all of the tomatoes in a large pasta bowl.

Crush the 4 garlic cloves.

I just give them a good whack with my fist.  Blade down of course.

Chop the garlic.

Add garlic to the tomatoes.

Add 1/2 teaspoon of crushed red pepper flakes.

Yes.  This will add some heat to the pasta. Adjust to your liking.  You know my liking.

Add one teaspoon of Kosher salt.

About 1/2 teaspoons fresh ground pepper.  

My basil is exploding as well.  That means I can add as much as I want.  I'll probably add a bit more than 18 leaves.  

Place the basil leaves on top of each other and roll them together.

Slice the basil into a chiffonade.

Add to the tomato mixture.

Drizzle with 1/2 cup of fabulously flavored extra-virgin olive oil.

Gently stir.  How colorful is this?

Cover the bowl and let this mixture sit and marinate for at least 4 hours.  

When ready to serve, bring a pot of water to a boil and add a good dose of salt.  Remember salt will add flavor to that dried pasta that you are going to add.

Drop in the 1 lb. of Capellinni.

The pasta should only take about 5 minutes to cook.

Look at all the juices that have accumulated while the tomatoes marinated.  Those juices are flavor!

Add the hot pasta to the tomato mixture.

Gently stir int the pasta.

Add 1 1/2 cups of Parmigiano Reggiano.

Gently toss.

Top with a few slices of basil, if desired.  

Fast.  Fabulous.  Fresh.

Nothing left to say.

Summer Garden Pasta

Ingredients

4 pints cherry tomatoes, halved

Good olive oil

2 tablespoons minced garlic (6 cloves)

18 large basil leaves, julienned, plus extra for serving

1/2 teaspoon crushed red pepper flakes

Kosher salt

1/2 teaspoon freshly ground black pepper

1 pound dried angel hair pasta

1 1/2 cups freshly grated Parmesan cheese, plus extra for serving

Directions

Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.

Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful - it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.  2006, Barefoot Contessa at Home

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Crusty "No-Knead" Bread Forum

I realize that asking a question and trying to get or even FIND the answer is getting a bit ridiculous on the Crusty Bread page.  This is by far the most popular post I have with over 1.2 MILLION page views.  Who knew????  Oh my gosh.  I knew the first time that I made this bread that I had to share it with the world.  It's so easy, yet so delicious and has SO many possibilities.  Here is your turn to share, ask, comment, complain,  or rave about your bread success. 

 I will first begin with the most frequently asked questions.  After that I would love for you to share your amazing bread creations.  I just can't believe some of the combinations that have been shared so far.  What fabulous cooks you are.

I hope this works and makes it easier for you to view comments and ask questions and get responses.

If you haven't heard of the "No-Knead" bread that produces easy artisan bread, here is the link:  http://simplysogood.blogspot.com/2010/03/crusty-bread.html

I must begin by saying where the recipe originated, if in fact it originated anywhere...really.  I think bread has been baked for centuries using flour, salt, water, and yeast or other form of leavening.  As far as I know the recipe for "No-Knead" bread dough was printed in the New York times.  I don't know what month, day, or year.  The originator is Jim Lahey of Sullivan Street Bakery.  That's all I know.  I found the recipe in a booklet using enamel cast iron pots.  At the time I posted the recipe I had no Jim Lahey even existed or I would have definitely given the man full credit for this wonderful bread and idea.  That said....

Remember before beginning to create that this bread is highly forgiving.  Don't stress over the fact that you haven't proofed the yeast or that you're not giving the dough a second rising time.  It's super duper sticky and will stick to your hands, feet and hair or anything else it comes in contact with.  Play with the recipe for your location.  Altitudes differ and that can affect the bread.  This recipe is not your ordinary bread recipe.  Just chill and follow the instructions.  There are some fabulous comments and suggestions.  Hopefully you can find answers to questions a bit easier now.  

Breath.

FAQ's

Q:  Do I have to use an enamel covered cast iron pan?

A:  NO.  You can use anything that can take the heat.  The following have been used that I know of:
Clay pots with lids, Pizza stone with a bowl to cover the bread, insert from a crockpot, pyrex baking dish with a lid, stainless steel pot with a lid, baking dish covered with aluminum foil, old cast iron dutch oven.


Q:  Do I have to use unbleached flour?

A:  I always use unbleached flour.  You can try bleached flour.


Q:  Can I use self rising flour?

A:  I don't know.  I would just stick to all-purpose.


Q:  What size is my pan?

A:  My smallest pan is 5.5 quart and the loaf barely fits.


Q:  What type of yeast do I use?

A:  I use SAF instant yeast.  Any yeast should work.


Q:  Why is my bread turning out flat?

A:  I don't know.  You could try using less 1/4 cup less liquid.  Or add a bit more flour.  Make sure your dough appears to be dry when you first mix it.  It will have more moisture during the rising time. There are many determining factors when bread making.  Is your flour old?  It does make a difference.  Sometimes store brand, sale flour isn't so great and should probably be left on the store shelf.  Make sure your flour is fresh and a good quality brand and make sure your yeast is fresh and active.


Q:  Can my dough sit out longer than 18 hours?  Does it HAVE to be between 12-18 hours?

A:  No. I have let some dough sit as long as 24 hours and the bread was beautiful.


Q:  Have you tried Gluten-free?

A:  No.  I'm still waiting for someone to venture into the realm of Gluten-free. If you try it, let everyone know.


Q:  Do I have to grease or oil the pan?  Will my bread stick?

A:  No you don't need to grease the pan.  I have never had the bread stick when using a cast iron pot.  I haven't tried anything else.  The best way to be certain that the bread won't stick is to form the loaf on a sheet of parchment paper and lift the bread into the pan using the sides of the parchment.  Leave the paper in  the pan.  It's won't burn.  When the bread has baked, just lift the sides of the parchment out of the pan.  Voila!


Q:  What temperature should my water be?

A:  I just use cool water straight from the tap.


Q:  Can I add sugar?

A:  Sure.

What is the difference between active dry yeast and instant yeast (also known as bread machine yeast)?

Instant yeast is a little more potent than active dry yeast and can be mixed in with your dry ingredients directly. I generally find it easier to work with. Active dry yeast works just as well as instant yeast, but requires being activated in a little bit of warm water before being added to the rest of the ingredients. Failure to properly activate it will result in your loaf not rising adequately.    http://www.thefreshloaf.com/faqs/baking/yeast

My most recipe comment that will be so helpful to all of you.  Thank you so much Cory - Falling Star Lane:

Hi! Me again! I have some input - mostly add in ideas that have been huge hits! I found that using the parchment makes all the difference - to any loaf, it makes it easy toput in and take out and never burns.
Also, i reduced the baking time by 5 minuts for each step - more tnder bred, and just as crispy crust. 
I also add 1 T of raw sugar to each loaf - they rise higher for me.

As to add ins - 

1. Turkey bacon and cheddar - huge hit
2. Rosemary, feta and sundried tomatoes - i found the ones in oil to bring a fantastic flavor
3. Jalapeno, and pepper jack - wow!!! used canned peppers - small can
4. Chocolate and cranberry
5. Rosemary and sharp cheddar 
6. Chocolate chip and orange infused cranberries
7. Apricot, cranberry, and chocolate - I put too much in - so i had very dense bread - but it got eaten!!
8. Rosemary and Feta
9. Marinated artichokes and raw garlic - sliced 6 cloves very thinly - oh boy!
10. Orange infused cranberry, almond and orange zest
11. Lemon zest, feta, and rosemary

S0 far, none have been rejected, and I have become something of a bread baker to my friends - I bring a couple varieties to potluck, and they are very nicely received! I still need a 2nd dutch oven - days i bake 3-5 loaves it gets pretty hot around here! :)

I hope listing these is ok - i spent soooo long scrolling thru to see other peoples ideas, it seemed like this would be a good thing - found a few to try, and in fact making a pistachio and cranberry tonite, and an olive mozerella - new is good - but i get asked for the Jalapeno one most often!!

Thanks again for this blog post! 



Most of the comments I receive are pretty fabulous like this comment.  Keep them coming.  

Thanks, to Sarah for submitting photo's of her cranberry/pistachio and jalapeno /cheddar  loaves.  Don't they look amazing?  

Herb Butter

The day has finally come when I can make fresh herb butter. I was given this recipe by a dear friend, Ann. I don't know of a better cook. I learned so much from Ann during the short time she lived on my street. I have many treasured recipes from her and this is one that she was so kind to share with me.

I'll never forget receiving an invitation from Ann to an "Autumn Herbal Luncheon".  I had never heard of such a thing in Utah.  I was so excited to go.  Ann's home was always so warm and inviting.  Everything Ann had made for the luncheon was "spiked" with herbs that were from her garden.  The food was gourmet yet comforting.  One of the items she served was herb bread with herb butter. 

After that fabulous luncheon, I wanted to have an herb garden and become a gourmet cook.  I basically wanted to BE Ann!  I'm still trying to be Ann...sigh...I have so far to go.

Welcome to my garden.

Right now my garden is peaking with fresh mint...

...basil galore...

...Thai basil...

...curly and flat leaf parsley...

...fennel (so dang cute)...

...and chives, french tarragon, marjoram...BAHHHHHH!!!!  I'M IN HEAVEN!!!  SHEAR HEAVEN!!!!

I absolutely LOVE this time of year.  I LOVE going to my garden and "snipping" my fresh herbs.  I no longer have to buy them in the little a plastic carton and pay $$ for them and have them die in two days. 

They're fresh and they're MINE all MINE! 

This herb butter will be the easiest thing you make! 

You will need 3/4 cup ( 1 1/2 sticks) of butter, I like unsalted, 1 cup of your favorite herb mixture.  I'm using basil, thyme, chives and flat leaf parsley. 

and 2 tablespoons of a good quality olive oil.

Roughly chop the herbs.  Chives.

Basil.  Ohhhh the fragrance in my kitchen right now.

A MAZING!

Thyme.

Flat leaf parsley.

Time to pull out that wonderful food processor.  You can use a blender.  In the bowl of the food processor add the softened (forgot to mention room temperature) butter.

Now just toss in all of the roughly chopped herbs.

Turn on the food processor and process for a few seconds to blend the herbs with the butter.

Now drizzle in a couple of tablespoons of olive oil.  The olive oil makes it so creamy and spreadable.

That's it.  You're done!  How easy was that?

Don't process the herb butter too much or you'll have green butter.    I guess that would be ok, if that's the look you want.  I like to be able to see my herbs.  Like pictured above. 

Let me tell you what we are spreading this herb butter on these days...EVERYTHING!! 

The husband, that never reads this blog, has been slathering or should I say drenching his corn on the cob with the herbal butter. 

The son's, who generally read this blog, have been spreading it on their corn and flour tortillas before putting them on the griddle to crisp up for their tacos. 

I think Tiffany and I polished off this loaf of crusty sourdough bread that we spread the herb butter on. 

Now, I want you to know that I started out just putting on a thin layer of the herb butter.  I think I finished my last slice of bread with about 1/2-inch of herb butter spread across the top.

I'm just positive that you wouldn't even think about using margarine or, HEAVEN FORBID, dried herbs. 

Let's keep this pure and natural. 

Herb Butter

3/4 cup softened unsalted butter

1 cup fresh herbs*

2 tablespoons olive oil

Roughly chop the fresh herbs.  In the bowl of a food processor add softened butter and herbs.  Process to blend together.  With the processor running drizzle in 2 tablespoons of olive oil.  Only process a few seconds.  Makes about 1 1/2 cups butter.

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