Pasta with Fresh Tomato Sauce

 Our biggest tomato EVER--yes, it really does read 35.6 oz!!

Obviously it was a good tomato year and we are still harvesting, the nights are cool but we have not had a killing frost yet!  Most unusual.  I have two dozen quarts of tomatoes preserved and tucked in the pantry and have been eating tons of tomatoes.  Tomatoes in everything!  But before it gets real crazy here, expecting over 20,000 tulip bulbs later today, I wanted to share my favorite fresh tomato dish.  This pasta is so flavorful, it really celebrates the tomato and it comes together in a flash...and if your basil hasn't frozen it is TDF.

Unless you have a two pound tomato like the beauty above you will need four to six of your favorite tomatoes.  You can mix varieties, heirloom, yellow, whatever you have that is fresh and vine ripened.  Wash and core the tomatoes and cut them into a small dice, about 1/2 inch and put them into a large bowl with all their juice and seeds.   You need approximately 2 cups of tomatoes--being a lazy cook I don't measure, after making this dish for years and using the same bowl I just know what looks right.  Just don't worry too much, use what you have.  A small adjustment with the olive oil will put it all right.  No worries.

This dish is all about personal preference so taste as you go.  Salt the tomatoes, start with 1/2 teaspoon, give it a good stir and let it rest while you prep the garlic.  Now is also a good time to set a big pot of water on the stove to boil.  The beauty of this dish is that you can prep the sauce early in the day, letting it marinate for hours, or whip it up in the time it takes to cook the pasta.

Peel and mince the garlic, because the garlic will not be cooked I use a garlic press.  If you really love garlic then be bold and just mince it up and then revel in mouthfuls of tangy juicy tomato goodness accented perfectly with a bite a garlic.  Wow!

Add the garlic, freshly ground pepper, red pepper flakes and some really good extra virgin olive oil.  Stir this all together, taste it and adjust the seasoning.  (Giovanna, my friend from Milano, added oregano to all of her fresh tomato dishes so I added a good pinch of dried oregano, rubbed between my palms--to crush and release the oils.  Perfetto!)

As soon as the water is boiling add a tablespoon of salt, it is always important that pasta to be well seasoned but especially in simple dishes with a limited number of ingredients.  If the pasta is a dud so is the dish, so add the salt, it will infuse the pasta with flavor and the excess will be drained away.  For years I used a short pasta like farfalla, pene rigate or orecchiette because the it paired so well with the sauce.  I did not have any of the above so I used cappellini (angel hair) and it was perfect, so be creative.

Cook the pasta according to the directions for "al dente".  I consult the box and then set the timer a minute or two short of the recommendation and then check the pasta.  Nothing sadder than perfect sauce and limpy whimpy pasta.  As soon as the pasta is "al dente" drain it and add the steaming hot pasta to the tomato sauce and stir well to coat the pasta.  The pasta should look juicy and shiny.  If it seems a little dry add some olive oil.  Garnish with ribbons of fresh basil and serve with freshly grated parmigiano cheese.  A leafy green salad dressed lightly will complete this simple end of summer meal.  Buon appetito!

Fresh Tomato Pasta with grilled ciabatta

Pasta with Fresh Tomato Sauce

4-6 fresh tomatoes, about 2 lbs

1 large garlic clove

½ - 1 tsp salt

½ tsp freshly ground pepper

¼ - ½ tsp red pepper flakes

¼ c EVOO

2 TB fresh basil, cut or torn into ribbons

1 lb pkg pasta (farfalla, shells, linguini)

Put a large cooking pot with water to boil on high.  In the meantime wash and cut the tomatoes into small dice, about ½ inch.  Put the tomatoes, with all of their juice and seeds into a large bowl.  Peel and mince the garlic finely and add to the tomatoes.  Pour in the EVOO and add ½ tsp of salt, all the pepper and stir everything together.  Taste the sauce for salt and then let mixture marinate. 

As soon as the water is boiling add 1 TB of salt and the pasta and cook according to directions for al dente.  Stir and taste the tomato sauce and adjust the seasoning.  As soon as the pasta is al dente drain it into a sieve and add it to the sauce.  Stir and taste again for seasoning.  The pasta should look glossy, with every strand or piece enriched by oil and sauce, so another taste and adjust seasoning and oil--it is okay to add more oil.  (After just a few meals in Italy I realized that adding more oil to pasta dishes not only made them taste more authentically Italian but truly luxurious.  This dish is just tomatoes, garlic, basil and seasoning—so use a really good olive oil and be generous.  Per che no?  (That’s Italian for why not!)

Ginger Peach Coconut Crisp

Tree ripened Bindweed peaches

Big transition days here at the farm from flowers to food.  My poor kitchen has been so neglected and I have nearly forgotten how to cook--meals during farm season are very simple.  VERY simple, so each September the kitchen and I get reacquainted, this year it was gorilla style.  The day after our last delivery of the year we were expecting a cold spell that would freeze the basil so I jumped right into pesto production (post pending) and our little peach trees actually produced this year so I was up to my arm pits in peaches.  

Ginger peach pie is one of my faves but wanting something really fast, down and dirty I decided on a peach crisp--but my darling husband cannot process oatmeal.  How weird is that!  While contemplating what I could substitute I had a good rummage through my nearly empty pantry and discovered some beautiful coconut flakes.  Perfetto!

I set a pot to boil and toasted the flakes in the oven.  When they were perfectly toasted I set them to cool.  After chilling out a bit I spun them around in the food processor until they were tiny little crumbs.

As I was reaching for the butter I realized that I had coconut oil too and decided to double up on the coconut flavor with a one, two punch so I melted the butter and coconut oil together.  Then I dumped flour, sugar, salt and baking powder into the food processor with the coconut crumbs and drizzled in the butter/coconut oil and pulsed until I had some awesome looking crumbles.  Then I popped it into the fridge.

The pot I set on the stove top was bubbling away so I slipped in six perfect peaches and about 40 seconds later fished them out and plunged them into a cold water bath.  The skins slipped off in my fingers and I quartered and chopped the peaches into bit-sized chunks.  (I grease my baking pan and fill it as I go, this assures the perfect amount of fruit.   When the pan is nice and full I tip the peaches into a big bowl so I can incorporate the rest of the ingredients.  I do this with pies too so every pie is perfectly filled.)

A squeeze of lemon, sugar, corn starch, a pinch of salt and freshly grated ginger are popped in with the peaches and are stirred around. When everything is nicely mixed it all goes back into the baking pan.

 I  crumbled the topping over the top, duh, and slipped it into the oven at 375 for about 50 minutes.  The peaches need to be bubbling and the crumbled topping toasty before the crisp is properly done.  (Have you ever had a partially cooked pie--not good.  The fruit really needs to  bubble with the sugar and corn starch or it is an epic fail.  When you see that bubbly business happening the fruit and sugars are caramelizing and that is what makes a pie or crisp or cobbler truly magnificent.  Here is where the patient and watchful cook gets the big results, keep it in the oven until it's done.)  

The photo below captures what you are looking for--the peaches in the corner have bubbled up and changed color, they have caramelized and the crumbled topping is toasty brown.  Once you witness this cooking magic, remove the crisp from the oven.

Cool the crisp slightly but it is best served warm in a large shallow bowls with icy cold fresh cream.  Holy cow--so good.  RT said it was the best thing I have EVER baked and he might be right.

Ginger Peach Coconut Crisp

Topping:

1 c. large flake coconut, unsweetened

¾ c. flour

1/3 c. sugar

½ tsp salt

¼ tsp baking powder

¼ c. coconut oil

¼ c. butter

Filling:

5-6 med. peaches

1 TB lemon juice

1/3 c. sugar

1 ½ TB corn starch

pinch salt

1 TB fresh ginger, grated finely

Topping:

Preheat oven to 375 degrees and set a large pot of water to boil on stove top.  Scatter coconut flakes over a cookie sheet and toast in oven for 5-8 minutes.  (Keep an eye on it as it will burn, coconut should be toasty brown, not black.)  Let the coconut cool and then pulse in food processor until it resembled tiny crumbs.  Meanwhile, combine coconut oil and butter in a small microwave safe container to melt, set aside and let cool a bit.  Add all topping ingredients to the food processor and pulse until the entire mixture is combined and resembles small crumbs.  Refrigerate until ready for use.

Filling:

Wash the peaches.  As soon as the large pot of water comes to a boil you are ready to slip the skins off the peaches.  Gently drop the peaches into the boiling water and let rest for 30-60 seconds.  Remove with a slotted spoon and plunge into cold water.  As soon as the peaches are cool enough to handle run a knife from the stem center around the entire peach.  The skins will easily slip off in your fingers.  Separate the peach halves, remove pit, quarter and chop the peaches into bite-sized chunks.  Put the peaches and the remaining filling ingredients into a large bowl and stir to incorporate everything.  Pour into an 8 x 8 in. square greased baking pan.  Spread the peach mixture out evenly and crumble the topping over the entire surface. 

Bake 40-50 minutes, until the peaches are bubbly and the crumbled topping is toasty.  Best when served warm with fresh cream in a large bowl with a big spoon.

Spicy Peanut Noodles

Spicy Peanut Noodles

I've been craving peanut sauce for days and we have been way to involved on the farm to make the trek to Idaho Falls for some good Thai food--so I threw this together for lunch.  I wanted to share this recipe because most of the ingredients are in your kitchen and you can be so creative with it.  As I was prepping everything I realized the mango right in front of me was just begging to be invited and it was fabulous.  So if you have a jar of peanut butter, soy sauce, rice vinegar and some frozen peas you too can join the party.  You can have this baby on the table in under thirty minutes.

Spicy Peanut Noodles

Peanut Sauce

½ c. peanut butter

1/8 t. garlic powder

3 T sugar

¼ c. rice vinegar

3 T soy sauce

2 T sesame oil

1 T chili pepper sauce

1 lb. whole wheat thin spaghetti

2 T canola oil

1 t. sesame oil

¼ t. red pepper flakes

1 red pepper, thinly sliced

1 c. peas, blanched

1/3 c. roasted peanuts, coarsely chopped

1/3 c. cilantro, chopped

Partially fill a large pot with water for preparing pasta.  Set it to boil, in the meantime make the peanut sauce.  Place all sauce ingredients in a small bowl and whisk until smooth.  (You can use a blender, but it isn’t necessary.)

When the water begins to boil add 1 TB of salt and stir in the pasta.  Cook for the recommended time just until al dente.  Drain the pasta and run cool water over it to stop the cooking process and cool the noodles.  Drain thoroughly.  Shaking off any remaining water put the pasta in a large bowl, add canola oil and sesame oil and red pepper flakes.  Mix this until the pasta is shinny and taste for seasoning.  You may need to add a little salt—the pasta should taste nice with a hint of sesame and heat from the red pepper flakes.  Pour in half of the peanut sauce and stir it well into the pasta, repeat with the remaining sauce.  Add in the remaining ingredients and stir just until all vegetables are well incorporated.

Serve in wide open bowls, best at room temperature but also very good cold.  Refrigerate any leftovers.

**This recipe lends itself well to a variety of fresh vegetables, so get creative—cucumbers, celery, snow pea pods, etc.  Just stir in what ever is growing outside.  This would also be excellent served over a bed of spring greens.

Mango Gelato

Mango Gelato

First question, what is the difference between ice cream and gelato.  Basically gelato has less fat, less cream and more fruit.  The ice crystal consistency is like a cross between sorbet and ice cream.  You can call it what ever you want to, just make it. It's easy and the rewards are almost instantaneous.  All you need to make beautiful gelato/ ice cream is a blender, a freezer and delicious ingredients.  So get creative.

My standard combination is 1+1+1+1+1

1 cup of fruit

1 cup of juice or water

1 cup of half and half (you can use cream or milk too)

1 cup of sugar

1 pinch of salt

For mango I used 1 cup of frozen mango chunks, a cup mango juice, a cup of  half and half, almost a cup of sugar (I usually cut the sugar, it depends on the sweetness of the fruit--I start with 1/3 cup of sugar, blend and taste and then add in 1/3 cup increments until I get the perfect sweetness), a pinch of salt and a tablespoon of fresh ginger.  I put it all in the blender and blend until it looks like the perfect smoothie and then check for flavor, making any adjustments.  

I have a beautiful Cuisinart ice cream machine that churns the gelato but you do not need one.  If you have one, use it.  If you do not have an ice cream maker pour the ingredients into a large stainless steel bowl, cover it with plastic wrap and put it in your freezer.  In an hour take the bowl out and use a whisk or fork to break up the ice cream that has frozen along the edges and work it into the center of the bowl.   Repeat this procedure every hour until your ingredients look and feel like ice cream.  It really is that simple.

Mango Gelato

1 c. frozen mango chunks

1 c. mango juice

1 c. half and half

1/3 - 2/3 c. sugar

1 TB fresh ginger, grated

1 pinch salt

Place all ingredients in a blender and blend until smooth.  Taste for flavor and sweetness.  Finish gelato in an ice cream maker or use the procedure above.

 

Home made gelato/ice cream will freeze much more solid than store prepared so remove it from the freezer for 15 min. before serving to soften it up a bit.

Ginger Shrimp Noodles

Ginger Shrimp Noodles

This dish is a winner winner--RT loves it, many of the ingredients are staple items and it comes together very quickly!  I have been making this dish for years but rice noodles do not reheat well so I often make this for small dinner gatherings.  All of the prep is done ahead and can be refrigerated, it cooks up in minutes--seriously minutes--filling the air with the tantalizing scents of ginger and garlic.  Perfect!  

This weekend I discovered a package of chop suey noodles at the back of the pantry--really, chop suey noodles--I have no idea where they came from but decided to try them in this recipe.  They were just perfect and did reheat nicely so this dish just moved up to the "Standard Weeknight Meal" category and the beauty is just about any noodle you like, or have, will be delicious.

Spicy Asian noodle sauce

This dish absolutely demands a good prep--everything goes into a hot wok systematically and within minutes--so I just prep all the components and line them up.  Making the sauce first allows the flavors to mingle and become cohesive.  Most of the ingredients are right to hand in the pantry and refrigerator:  red pepper flakes, Thai fish sauce, rice wine vinegar, soy sauce, ginger, garlic and sugar.

Once your sauce is together put a pot of water on to boil.

Parboiled peas, garlic and scallions

This is a simple recipe so each component really plays its part so in an ideal world the peas would be freshly gathered in from the garden but petite frozen peas will do.  (I will be on the look out for sugar snap peas in the produce section next week.)  Just thaw the peas out by parboiling them in the microwave for a few minutes.  Clean and chop the scallions.  The recipe calls for 1 TB of garlic divided into halves--half is for the sauce so a fine mince is best and the other half is cooked with scallions.

Thawed, brined and drained shrimp

Once your shrimp is thawed or partially thawed you might like to brine it.  Using a brine adds flavor and moisture to the shrimp.  (RT has no idea what I do in the kitchen but he always comments on the exceptionallity of the shrimp if I have brined them.)  Very simply rinse and drain the shrimp and give them a little spa treatment in a bowl of cold water and a teaspoon of salt.  Let them rest in the fridge for an hour before assembling the dish.  As you assemble the ingredients let the shrimp drain in a colander to remove excess water.  

Once you have gathered all the components prepare the noodles.  If you are using rice noodles there are instructions included in the recipe below.  If you are being adventurous just follow the instructions on the package of noodles you are using.  Take care not to over cook the noodles, they will continue cooking a bit even after draining and will cook even further in the wok--so take them off the heat and drain them when they are "al dente".

If you have a wok now is the time to use it--if not, a large saute pan will suffice.  Heat the pan over high/med. high heat and add the oil.  Just for fun I used coconut oil--it had very good flavor and the high heat did not cause any smoking.  When the oil is hot and shimmering add the shrimp.  Cook for a few minutes, flipping or stirring them to cook on both sides.  Add the scallions and ginger and cook for another minute and then add the peas and noodles.

The shrimp have only been in the pan for four minutes and they have already begun to "pink" up--a sign of doneness.

Add the sauce and cook until everything is warmed through.

 

Using tongs helps to incorporate all the ingredients.

I love the taste of fresh cilantro and enjoy more citrus than my partner so I finished the dish with minced cilantro and fresh lime wedges on the side.

 When the dish is finished, slipping the entire thing into a large warm bowl ensures that the cooking action stops and helps to distribute all the ingredients a bit more evenly.  Plate into warm shallow bowls, finish with fresh cilantro and lime and serve immediately with a smile.

Ginger Shrimp Noodles

Sauce:

1 tb. Thai fish sauce

3 tbs. soy sauce

2 tbs. rice vinegar

2 tbs. water

1 tb. sugar

1 tb. ginger, minced

pinch red pepper flakes

1 tb. garlic, minced, separated into two halves

2 tbs. canola oil

6 scallions, cut into small rounds

1 cup frozen peas

1 lb. fresh shrimp, peeled and deveined and brined*

1 lb. rice noodles**

½ cup fresh cilantro, chopped

lime wedges

This dish cooks in less than 10 min. and things go in the wok quickly so have all the ingredients prepared, lined up and ready to go.

Prepare the sauce by combining all sauce ingredients in a bowl and let marinate while you prep everything else.

Put a large pot of water on to boil.  As soon as it boils add 1 TB salt, stir and remove from the heat.  Add the rice noodles and set timer for 6 min.  After 6 min, check the noodles and continue checking until they are “al dente”.  When the noodles are done drain them and set them aside.

Meanwhile prepare the shrimp and scallions.  Put the peas in a small bowl, cover with water and ½ t. salt.  Cook in the microwave for 3 min., drain and set aside.

As soon as the noodles are drained put a wok or other large frying pan on high/medium heat.  When the pan is hot add the oil and sauté the shrimp for 1-2 min.  Add scallions and garlic, cook for 1 min.  Add noodles and peas, cook for 1 min. or until the noodles are warmed through.  Slowly add the sauce, using tongs to distribute it evenly.  Stir constantly until the sauce begins to boil around the edges of the pan.  Pour entire ingredients into a large warm bowl and garnish with fresh cilantro.  Serve immediately.

*Shrimp brine:  Dissolve a tsp. of salt in a bowl of cold water.  Add thawed shrimp and place in fridge for an hour.  Take care to drain it for a several minutes before cooking to help avoid “splatter” from excess water hitting the hot oil in the wok.

**Just about any noodle you like or have on hand will work in this dish:  chop suey noodles, soba noodles, angel hair pasta, linguini, etc.  So be creative and let me know what you try.

Cilantro 101

Imagine this:  You have just created a gorgeous dish, heavenly scents swirl around you and everyone is rushing to the table and salivating.  You reach into your fridge for a final dressing of cilantro, open the bag and find...cilantro sludge!  Ahhhhhhhhhhh!  Instead of bright Kelly green happy leaves full of flavor Swamp Thing is lurking at the bottom of the bag.

If this has ever happened to you dear reader follow along, I may have a solution for you.

First, when shopping for cilantro, or any leafy herb or vegetable, obviously look for bright deep color and no visible signs of dark or discolored leaves.

Second, after years of banishment retailers have re-installed those ridiculous spray thingies that catch  uninitiated shoppers with impromptu showers.  They are trying to create an illusion of "fresh" greens but this constant dousing actually breaks down the integrity of leafy things.  (Just think of the last time you couldn't bear to toss out the last serving of home grown lettuce lovingly dressed in your homemade vinaigrette and it turned to sludge by morning.)  Sitting around in water is not good for green things...period...so look for water damage.  It will look like pre-sludge, little dark spots.  Find the best bunch and shake out as much water as possible.  I often reach into the back of the pile to find any bunches that might be sheltered from the deluge.  

As soon as you unpack your shopping prep the cilantro.   Remove  the band holding the stems together and pick through the bunch separating anything discolored or suspicious looking.  Plunge the remaining stems in the cold water and swirl them around with your hands.  Then if you have a salad spinner, go for it and spin out as much water as possible.  If you do not have a spinner, drain the cilantro in a large colander in the fridge.  Set the colander on a plate to catch the drips and let it drain for an hour.

My antique salad spinner

Lastly, proper storage.  If you have ever bought a salad mix you may have one of these "boxes".  They are perfect for good greens storage so start stock piling right now.  (I use them for all my garden greens.)  

Recycled salad mix box--sparkling clean

Lay a folded paper towel in the bottom of the box to catch and retain any residual moisture.

Fresh bed for fresh greens

Simply place the prepped cilantro in the box, close it up and put it in the fridge.  The cilantro is washed and ready to use and will last for up to two weeks.  I use this method for parsley and all the greens I harvest  here throughout the season.

Happy cilantro, ready for action.

If you don't have any recycled boxes any glass or plastic container with a lid will work.  Just remember to make a lining with a paper towel.

It may sound like a lot of work but when it is done all at once it really does simplify things and you will have crisp foliage and stems full of flavor instead of scary slimy stinky compost.

If you love the zing of cilantro and are looking for a great recipe please clink on any of these links.

Quinoa and Black bean Salad

Chicken Tikka Masala

Asian Dumplings
Curried Coconut Dahl with Yellow Squash

Some of these recipes are found on my bindweed farm blog, posted prior to my personality split.

Chole Palak

Chole Palak

If you are lucky enough to live in Pocatello you can get the royal treatment and beautiful Himalayan cuisine at Taste of India and Nepal.  The menu is extensive and exciting.  I adore the Butter Chicken and cannot get enough of the spinach and chickpeas.  We don't live that far away but on cold dark winter days when the interstate is dangerous, I cook.  When the world outside is white and hostile it is soul warming to fill the house with spice and heat.
Last week was pretty bleak so I had a go at Chole Palak, chickpeas and spinach simmered in a savory tomato gravy.  It is not exactly like Mrs. Kasab's, but it'll do in a pinch and is made from ingredients I almost always have on hand.

Chickpeas (Chole)

Start with a can of chickpeas, rinsed and drained.  Set these aside and peel and chop some fresh ginger and rough chop a green chili--I like heat.  Put the ginger and chili into the blender with a can of tomatoes and spin them into a puree.

Cumin seed

Heat some canola oil in a heavy bottomed dutch oven.  When the oil is shimmering drop in a cumin seed, if it cracks immediately the oil is hot enough--add the rest of the seeds.

Coriander, turmeric and red pepper flakes

When the seeds are cracked, add the coriander, turmeric and red pepper flakes.  Cook for 30 seconds, just until the spices bloom and then add the tomato puree.

Oil and spices

The oil is hot and the tomato puree will spatter so be careful. (You may even want to remove the pan from the heat and then add the puree.)

Tomato puree

Cook this for about five minutes, stirring occasionally, until the tomato mixture begins to thicken and separate from the oil.

Tomato mixture separation

Then add spinach, salt and water.  Cook this with a lid on to make a savory gravy.  After about 5 minutes,  add the chickpeas.  Stir and taste, adjust the seasoning and if it is getting too thick, add a little water.  Simmer for 8 to 10 minutes. 

Spinach simmering in the tomato gravy

Finally add some garam masala, stir, make a final tasting to adjust the seasoning and serve in warm bowls.

Garam Masala (recipe below)

 Chole Palak

14 oz can tomatoes

1 TB ginger, peeled and chopped

1 green chili, rough chopped

3 TB canola oil

1 tsp cumin seed

1 TB coriander

½ tsp turmeric

½ tsp red pepper flakes

½-1 tsp salt

1 c. water

24 oz spinach, chopped (I used a bag of frozen, partially thawed)

15 oz can chickpeas, drained and rinsed

½ tsp garam masala

Puree the tomatoes, ginger and green chili in a blender.

Heat oil in a large heavy bottomed deep-sided pot.  Test the heat by adding one cumin seed to the oil, if the seed cracks right away the oil is ready.  Add the remaining cumin seeds when they crack, add the tomato puree, coriander, turmeric and red chili flakes.  Cook mixture three to four minutes on medium heat.  The tomato mixture will begin to separate from the oil and reduce to about half.

Add the spinach, salt and water.  Cook, covered, four to five minutes on medium heat.

Add the chickpeas and more water as needed to create desired consistency.  Cook on low heat for 8 minutes.  Add the garam masala, stir and serve.

 

Garam Masala:

2 TB cumin

2 TB coriander

2 t. black pepper

1 t. cardomom

1 t. cinnamon

¼ t. cloves

Put all ingredients into a small container with a tight fitting lid and shake to mix.  Store in a cool, dark cupboard.

This recipe was inspired by Manjula's Kitchen.