Penne with Swiss Chard and Sausage

I had never tried Swiss chard before this summer--it's definitely one of my favorite greens now. This dish is really quick to put together, and the flavors are great.

-2 T. olive oil
-2 cloves garlic, minced
-1/4 t. red pepper flakes
-1 small onion, finely chopped
-1 link chicken sausage, chopped
-1/2 lb. Swiss chard, stems removed and roughly chopped
-1/3 lb. penne
-1/4 c. freshly grated parmesan
-freshly grated salt and pepper

1. Cook the pasta in salted boiling water. Before draining, reserve 6 ounces of the pasta water.
2. In a large skillet, heat the oil over medium heat. Add the garlic, onion, and red pepper flakes, and cook about a minute.
3. Add sausage and cook thoroughly (if using pre-cooked sausage, cook until heated through and slightly browned). Add chard, and cook until leaves are wilted.
4. Toss sausage and chard with cooked pasta. Add the reserved pasta water, and stir in the grated parmesan. Season with salt and pepper. Garnish with additional cheese.

Monica's Artichoke Risotto

Monica makes amazing risotto--when she showed me the ropes, I was psyched--I had always been too intimidated to try it myself. My first solo attempt was a few weeks ago, and I think I did pretty well!

-4 c. chicken stock
-2 T. butter
-2 T. olive oil
-2 small onions, finely diced
-2 cloves garlic, minced
-10 artichoke quarters (I used frozen artichoke hearts from Trader Joe's)
-1/2 t. dried oregano
-1 c. arborio rice
-1/3 c. dry white wine
-1/4 c. freshly grated parmesan

1. In a small saucepan, warm the chicken stock while preparing the other ingredients.
2. In a larger saucepan, heat the oil and butter over medium heat. Add the onions, garlic, artichokes and oregano, and cook for a few minutes.
3. Add rice, and cook for about 4 minutes.
4. Add the wine and cook until it has been absorbed, stirring occasionally.
5. Add one ladleful of warm stock, and cook until absorbed. Repeat until all stock has been used, stirring frequently.
6. Add the cheese, and season with salt and pepper. Garnish with additional grated cheese.

This is just incredibly good. And the recipe seems quite versatile, so if artichokes aren't your thing, something else could be substituted easily. I'm thrilled to know how to make this now--thanks so much to Monica for sharing!

Calabrian Onion Soup

I was watching Lidia's Italy last weekend, and the episode about Calabria featured this recipe for Zuppa di Cippoli--a sweet onion soup. I couldn't really imagine a pile of sliced onions making something delicious, but I kept thinking about it for days, so I decided to give it a try. The biggest selling point? The fact that there's toasted bread and cheese hiding under the finished product:

-1/2 c. olive oil

-2 garlic cloves, minced
-1 t. red pepper flakes

-2 lbs. sweet onion, halved and thinly sliced

-1 T. salt

-3 c. Italian plum tomatoes (crushed or diced)

-4 c. water

1. Heat the olive oil in a large pot over medium heat. Add garlic and red pepper flakes and cook for about a minute.
2. Add the onions, and stir to coat with oil. Let them cook down, uncovered, for about 15 minutes until slightly colored and reduced in volume.
3. Add the tomatoes and the water, and stir so that the onions are mixed throughout. Cover, and bring to a boil. Reduce to a simmer for 45 minutes.
4. Uncover and cook for another 15 minutes.
5. Serve ladled over slices of toasted bread and cheese (provolone was suggested, but I didn't have any so I fell back on parmesan). Garnish with grated cheese.

This soup was absolutely delicious. The tomato base made it total comfort food, and it was just spicy enough! You could add more or less spice--I think it was supposed to be a little more spicy than I made it, but I didn't want that aspect to overwhelm the dish. I suspect I'll be making this a lot this winter--proof that a handful of onions can turn into something truly excellent.

The Pasta Post!

Way back in May I found a pasta machine on sale, and knew it had to be mine. I had been wanting one for a while, and a discount was all I needed to persuade me to make the purchase. I eat more pasta than I should, so I was hoping this acquisition would make me work a little harder for it--also, I was looking forward to a little bit of a challenge, and to the prospect of learning how to do something new. The basic recipe I've been using is this:

-1 1/2 c. flour
-2 eggs
-1 t. salt

I first tried it without the salt, but it was a little bland. I also tried it with a little olive oil once--the flavor was nice, but it made the dough a little more temperamental to work with. I've been experimenting with different flours, too. You can use all purpose, or pure semolina--both will yield a nice pasta, but the textures will be completely different. What I find I really love is this blend--yet another fantastic product from King Arthur Flour!


You can mix the ingredients by hand, or with a food processor. I've been doing the latter because it's so easy and quick. Once you have this beautiful dough, the possibilities are pretty endless. The kneading and rolling process isn't as labor intensive as it looks--it probably takes only 10 minutes or so (photos in the previous post). With the attachments on my machine I can make a thin pasta like a spaghetti, or a thicker tagliatelle.


(From here, you can cook the pasta fresh--throw it straight into a pot of boiling, salted water--or you can lay it out or hang it to dry for later. I usually cook mine immediately because I have very little self-restraint...)


If you want to do lasagna or filled pasta, you don't even need the cutting attachment. For the lasagna, we cut the noodles to size based on the dimensions of the baking dish. I also tried tortellini, which involved cutting the sheets of pasta into 3 inch circles. Ravioli is next on my list of shapes to perfect...


(For the filling here, I used a combination of grated fresh mozzarella and ricotta--really simple, using what I had handy.)


(For the tortellini, place a small amount of the filling in the center of the circle. Dip your finger in water and lightly wet the perimeter of the circle. Fold it over into a semi-circle, sealing the edges around the filling. Then bring the two corners together around your little finger. You'll get the hang of it really quickly!)


A plate like this is worth every minute!

Summer Vegetable Lasagna

When Blake was visiting, we had a group over for dinner, and decided to make lasagna. I don't know if he had as much fun with the cooking as I did, but I was psyched about having a co-chef! We ended up digging in before I could remember to take a picture, but finished lasagnas all look more or less the same. Here's the process instead--photos courtesy of Blake!

We went all out and made the pasta. (Pasta post coming... eventually...)


For the cheese filling, we used:
-8 oz. freshly grated mozzarella
-6 oz. fresh ricotta
-3-4 oz. grated parmesan
-freshly ground salt & pepper

(You can see here parts of a working kitchen (mess); also the Newman's Own sauce in the background was really good. It would have been nice to attempt sauce from scratch too, but it wasn't in the cards...)


And for the vegetable layers:
-2-3 T. olive oil
-3 cloves of garlic, minced
-1/2 t. red pepper flakes
-2 small onions, chopped
-1 zucchini, sliced
-1 summer squash, sliced
-1 bell pepper, cubed
-12-15 mushrooms, stemmed and sliced
-1/2 lb. spinach, blanched
-1 T. tomato paste
-freshly ground salt & pepper

1. Heat the oil in a large skillet. Add the garlic, red pepper flakes, and onions and saute until softened.
2. Add zucchini, squash, and pepper. Cook for 5-10 minutes, until softened and beginning to brown.
3. Add mushrooms and blanched spinach and cook for 3-5 more minutes.
4. Add tomato paste, and season with salt and pepper. Cool slightly before layering.


5. While the pasta is cooking, oil and breadcrumb a baking dish. Cover the bottom of the dish with tomato sauce.
6. Add one layer of noodles, and spread some of the cheese mixture on top. Sprinkle freshly chopped herbs (basil, oregano, and parsley) onto the cheese. Add a layer of vegetables, and top with more sauce.
7. Repeat 2-3 times until all ingredients have been used, finishing with a layer of sauce and some freshly grated parmesan.
8. Bake for 35-45 minutes at 375*.

This came out great! I don't usually make lasagnas because they tend to be too big for one, so whenever I have an excuse to make one I get pretty excited. Looking forward to the next time I get to make this!

Apple Cheddar Quiche

Like last fall, I find myself with almost a bushel of apples in my fridge at the beginning of October. I had never tried apples in a savory dish before, and--as is normally the case when I have more eggs than usual--I decided to make a quiche. I used the whole wheat crust recipe that I posted previously, and loaded it with Vermont apples and Vermont cheddar.

-2 apples, peeled, cored, and thinly sliced
-2 sage leaves, finely minced
-2 sprigs thyme
-1 T. butter
-4-6 oz. grated sharp cheddar
-3 eggs
-1 c. milk (or cream, or buttermilk)

1. Heat the butter in a large skillet, and cook the apples with the sage and thyme until softened.
2. Layer the grated cheese on the bottom of the pie crust. Top with cooked apples.
3. Whisk together eggs and milk. Pour this mixture over the apples. Garnish with additional thyme leaves.
4. Bake for 35-40 minutes at 375* F. Let cool for 15 minutes before cutting.

The apple and cheddar combination was very good, and this was a fun way to mix up the usual quiche routine in the fall.

Progress Report

So, I started this project a while back. During the summer it was a little easier--unscheduled time allowed for a lot more cooking at reasonable intervals. Now that the new semester is in full swing, I've found myself making adjustments. Sunday through Wednesday I'm lucky if I manage to eat something that isn't cereal. That's not to say there isn't food in the house. Our weekly bounty keeps coming in from the farm, but a bag of small eggplants is not turned into a meal as quickly as cereal... I'm trying not to slip back into old habits, so it looks like that means I'll have to adopt some new ones. This weekend, I decided to designate Friday and Saturday as my cooking days. In 24 hours I made a quiche, a loaf of bread, a quart of tomato sauce, a couple servings of fresh tortellini, and a very large bowl of chocolate chip cookie dough. That will at least provide a few meals of "real" food during the hectic beginning of the week. (The cookie dough is part of an ongoing experiment... I'll try not to pass cookies off as a meal, though I'll definitely be tempted.) And apart from having to do dishes no fewer than 7 times today, I enjoyed my kitchen time. It really is a great way to forget about everything else for a little while.


We've been getting a lot of wonderful things from the farm lately. These three pictures are from my last three pick-ups, which spans a period of a couple months. Lots of peaches and tomatoes... Having a variety of produce around all the time has--as hoped--forced me to get a little more creative, and to try new things. Even though I'm a little more pressed for time these days, I'll be very sad to see the end of the CSA in coming months. What will I eat all winter?


I also think that this experience has made me a better cook. I'm not terrified of deviating from recipes anymore; I'm getting better with flavor pairings when it comes to things like herbs and spices; and while pasta will remain an all-time favorite, I now have more than one stand-by dish in my arsenal. Once the vegetables stop finding their way to me on a weekly basis, I hope I'll be a little more adventurous when it comes to seeking them out at the store, and continuing to find recipes to fit fresh ingredients. I suppose the winter will be a similar experiment in reverse.


Now I'll follow this up with the usual back-log of posts... until next month!

Strozzapreti with Cherry Tomatoes, Basil, and Fontina

This week we got tomatoes. Lots and lots of tomatoes. Cherry, beefsteak, heirloom, green, red, yellow... What to do? Pasta. No question.

-1/4 lb. strozzapreti
-2-3 T. olive oil
-1/4 t. red pepper flakes
-2 cloves garlic, minced
-1/2 pint cherry tomatoes, halved
-8-10 basil leaves, shredded
-2 oz. fontina, cubed
-salt and pepper

1. Boil the pasta. Meanwhile, heat the olive oil in a skillet over medium heat. Add the pepper flakes and minced garlic. Add the tomatoes, stirring periodically.
2. Return the drained pasta to the pot, and toss with oil and tomatoes. Add the shredded basil leaves and fontina.
3. Serve immediately. Season with salt and pepper to taste, and garnish with additional basil.

This was excellent. It was very fast to throw together, it tasted exceptionally fresh, and it was just the excuse I needed to buy fontina. Absolute summer comfort food.

Summer Vegetable Tian

I had to look up the word "tian", and from what I can gather, it's a kind of casserole. I put this together using a handful of vegetables I had around one night. With some herbs, this was exceptionally flavorful.

-2 T. olive oil
-6-8 green onions, white and light green parts thinly sliced
-salt and pepper
-1 medium zucchini, sliced
-1-2 red potatoes, sliced
-1 tomato, sliced
-2 t. Herbes de Provence
-1/4 c. water
-ricotta

1. Heat the oil in a small skillet, and saute the green onions for several minutes until softened. Season with salt and pepper.
2. Add the green onions to the bottom of an oven-safe dish, and sprinkle with 1 t. Herbes de Provence. Arrange the zucchini, potato, and tomato slices over the onion, and sprinkle with the remaining herbs.
3. Pour the water over the vegetables, cover, and bake at 375* for 30 minutes until the water is bubbling and the vegetables have softened.
4. Serve immediately, with a spoonful of fresh ricotta.

I thought this was great! The flavors were a little different, and the ricotta took the dish from very good to wonderful. And it was really healthy--apart from the oil (yeah, yeah, and the cheese) it's just vegetables and herbs. Wonderful for summer! I look forward to trying variations on this with other vegetables; I think it could very easily change from season to season.

Baked Eggplant with Meat Sauce

This came about as an attempt to use a handful of things that were waiting in my fridge. It was sort of a fusion of other recipes--not really eggplant parmesan, but not too far off, either.

-1 eggplant, sliced into ~1/2 inch rounds
-1 egg, beaten
-1/3 c. panko breadcrumbs
-salt & pepper

1. Mix the breadcrumbs with salt and pepper in a shallow dish. Dip the eggplant slices into the egg, and, then coat each slice with breadcrumbs.
2. Place the slices on a parchment-lined baking sheet. Bake at 450* for 10-12 minutes until the slices are soft and easily pierced.

-2 T. olive oil
-1/4 t. red pepper flakes
-2 small onions, roughly chopped
-2 cloves of garlic, minced
-3/4 lb. ground meat (beef, lamb, etc.)
-1 c. tomato sauce
-2 sprigs fresh oregano
-fresh basil leaves, roughly torn
-salt and pepper
-parmesan cheese, grated
-mozzarella cheese, cubed (~1 oz.)

1. In a large skillet, heat the olive oil over medium-high heat. Add the onion and pepper flakes and saute for several minutes. Add the garlic and ground meat and stir until cooked thoroughly.
2. Add the tomato sauce, fresh oregano, salt and pepper, and simmer for several minutes.
3. Layer the meat sauce and the eggplant in a dish. Season to taste with salt and pepper, and garnish with basil, parmesan, and mozzarella.

This was very good. It would have served 3 pretty easily, so I was eating it for a while (not that that's a bad thing...). It seemed a lot lighter than regular eggplant parmesan, and the panko added a unique element, but all the expected flavors were still there. And even though there were quite a few steps, it all came together surprisingly quickly.

Cherry Tomato Tart

Okay, I have to admit--I am probably more proud of this tart than of any other dish so far. It came out of the tart pan beautifully and I didn't break it or ruin it or anything! (Confession: there are plenty of recipes that never make it to the blog because they come out looking awful, or else they start by looking great and I somehow manage to destroy them before taking photos...) So the fact that this looked more or less the same in the before and after shots is highly exciting. I'm getting better at this kitchen stuff...

I had seen a tomato tart recipe several months ago, and I held onto the idea until I felt truly inspired--these cherry tomatoes in the CSA share this week gave me the final push! They were gorgeous reds and yellows, and they tasted incredibly fresh, so I thought I might try to showcase them instead of just tossing them in salads all week. This is what I ended up with.

-1 c. flour
-1/2 c. white whole wheat flour
-1/2 t. salt
-1 stick unsalted butter
-1 egg
-2 T ice water

1. In a food processor, pulse the flours and salt together a few times. Working quickly, add cold cubes of butter and pulse until the mixture resembles a course meal.
2. Whisk together the egg and the ice water. Switch the processor on, and pour in the liquid. If the dough does not come together, add another tablespoon of ice water.
3. Turn the dough out onto a floured surface and knead lightly for a few minutes. Roll the dough out into the shape of your tart pan. Coil the dough onto the rolling pin, and then uncoil it over the pan.
4. Anchor the dough to the bottom with your fingertips, and make sure it evenly covers the pan. Run the rolling pin over the top of the pan to neatly trip the edges. If the dough feels too soft, cover the pan with plastic wrap and refrigerate until ready to use.

-Dijon mustard
-15 cherry tomatoes, halved
-2 oz. goat cheese, sliced
-2 T. fresh chopped herbs (chives, thyme, and tarragon)

1. Brush the bottom of the tart crust with a layer of Dijon mustard (as much or as little as you like--I used a fairly thick layer and the flavor did not overwhelm).
2. Sprinkle half of the chopped herbs over the mustard. Then add the halved tomatoes. Finish with the slices of goat cheese, and the remainder of the herbs.
3. Bake for 30 minutes at 400* F. Let cool for a few minutes before serving.

I was a big fan of this! The Dijon added a kind of unidentifiable tang to the finished product, and the tomatoes and cheese hold up really nicely to baking. I was pleasantly surprised with the dough! It definitely held it's structure, and had a nice mild flavor. And the herbs! Sometimes I get into a rut of using only the Italian herbs, but these three together were great, and all from my window box (they seem to be thriving now that I've stopped abandoning them for trips...) Bottom line: this was pretty and flavorful and I will certainly make it again!

Stuffed Eggplant Rolls

I had a handful of Asian eggplants to use this week. I decided that a recipe calling for a lot of cheese probably couldn't be the wrong choice. The creamery got some good business from me again!

-3 Asian eggplants
-olive oil
-salt and pepper
-1 c. fresh ricotta
-1/2 c. grated or finely chopped mozzarella
-2 T. grated parmesan
-1/4 t. red pepper flakes
-several sprigs fresh oregano
-1 1/2 c. marinara sauce

1. Slice the eggplant lengthwise into 1/4 inch slices. Spread the slices on a baking sheet, brushing both sides with olive oil and seasoning with salt. Bake at 450* F for 10 minutes, turn the slices over, and bake for an additional 5 minutes.
2. Combine ricotta, mozzarella, parmesan, red pepper flakes, and some of the oregano in a medium bowl. Season with salt and pepper.
3. Pour enough marinara in a baking dish to cover the bottom. Place a spoonful of the cheese mixture at the end of each slice of eggplant, roll, and place in the baking dish with the open edge down. Spoon the remaining marinara around the rolls, sprinkle with additional parmesan and the remaining oregano. Bake for 20 minutes at 350* F.

I thought this was excellent! I'm pretty much guaranteed to love anything with cheese and marinara, and this was no exception. It was easy to put together, so there's a good chance all the eggplants I get in the coming weeks will share a similar fate...

Baked Carrots

This is my grandmother's recipe, and for a very long time it was the only way I would eat carrots (I may have been a little picky...). This is one of the holiday staples at our house--so much so that I rarely have baked carrots at other times of the year. However, I found myself with an abundance of carrots this week, and knew exactly what to do with them...

-1 lb. carrots, peeled and sliced lengthwise
-1/4 c. chopped onion (I normally don't deviate from the recipe, but I used leeks this time--also good)
-1 1/4 t. salt
-1/2 t. celery seed
-1/4 t. dried basil
-2 T. butter, cubed
-1/4 c. hot water

1. Arrange the carrots in an oven-safe baking dish. Sprinkle the herbs and spices over the carrots, and dot with cubes of butter.
2. Pour in the hot water. Cover, and bake for 40 minutes at 375* F.

Carrot bliss. Thanks grandma!

Pea and Leek Quiche

Another quiche, with a more successful attempt at crust. This tasted very green! The crust was another King Arthur recipe--"No-Roll Pie Crust". Pretty ideal for when you don't have the energy to make a serious pie crust, but still want something homemade!

-1 1/2 c. flour (I used white whole wheat this time and liked it a lot)
-1 t. sugar
-1 t. salt
-1/2 c. vegetable oil
-2 T. milk (this time I tried buttermilk)

1. In the quiche plate, combine flour, sugar, and salt. Whisk gently with a fork.
2. In a measuring cup, make an emulsion of oil and milk by whisking them together vigorously.
3. Make a well in the dry ingredients and add the emulsion. Stir everything together with a fork.
4. When the dough has come together, use your fingers to press the dough out to cover the bottom and sides of the plate. Try to keep the thickness as even as possible. (It's very forgiving.)

-3 leeks, halved, chopped, and thoroughly rinsed
-1-2 T. olive oil
-6 oz. shredded Gruyere cheese
-1/2 c. peas, blanched
-3 eggs
-1/2 c. milk
-1/2 c. buttermilk
-salt and pepper

1. Heat the oil in a skillet. Add the chopped leeks and saute for several minutes until slightly wilted. (Optional: season with salt and pepper while cooking) Cool.
2. Line the bottom of the pie crust with the shredded cheese.
3. Spread the leeks over the cheese evenly. Scatter peas on top.
4. Whisk together eggs, milk, and buttermilk. Pour the egg mixture over the vegetables.
5. Bake for 35-40 minutes at 375* F. Let cool for 15 minutes before cutting.

I liked this combination. I'm really enjoying the no-roll crust, too. It was better this time with the addition of sugar. Next time I will try it again with white flour, but it's good to know that the whole wheat flavor was not too overwhelming for the quiche.

Ratatouille

One week I seemed to get everything from the farm that I needed for ratatouille, so I decided to give it a try. I know you're supposed to cook everything separately, but Judith Jones says you can do it all together with pretty good results, too. And if Judith Jones says so, I believe it.

-1/4 c. olive oil
-1 onion, coarsely chopped
-1 eggplant, cubed
-2 cloves of garlic, minced
-1 zucchini, cubed
-1/2 bell pepper, diced
-2 tomatoes, chopped
-fresh parsley, chopped
-salt and pepper
-parmesan

1. Heat half of the olive oil in a large skillet over medium-high heat. Add the onion, and and saute for a few minutes.
2. Add the eggplant and the garlic, and reduce the heat to medium so the garlic does not brown too quickly. Cook for 5 minutes.
3. Add the zucchini and cook for another 3-4 minutes.
4. Add the remaining oil, and the bell pepper. Season with salt, cover, and cook for 10 minutes.
5. Add the tomatoes. Cover again and cook for another 10-15 minutes.
6. Add parsley, and season with salt and pepper to taste. Serve warm with freshly grated parmesan.

It happened to be Bastille Day when I made this, so that seemed extra appropriate. I thought it was wonderful--absolute comfort food, and really healthy, too. This made enough for two generous servings, so I got to enjoy it twice!

Potato Salad

For me, potato salads can be hit or miss. But when it's in the 90s, and you have these gorgeous, fresh from the ground potatoes, a salad is the way to go. I had never tried this recipe before, but I liked it!

-1 lb. potatoes, boiled and cubed
-juice of 1 lemon
-1 T. Dijon mustard
-2 T. sour cream
-1 shallot, finely chopped
-1 T. minced fresh dill
-1 T. chopped fresh chives
-salt and pepper

1. Whisk together the lemon juice, mustard, and sour cream in a medium bowl. Stir in shallot, herbs, and season with salt and pepper.
2. Add cooled potato cubes to the bowl and toss with the dressing. Season with additional salt and pepper to taste.


As far as potato salads go, I thought this had a very unique flavor. There's no heavy mayo, which was a nice change, and the dill and Dijon really take center stage.

Beet Pizza

I spied the recipe for this dough about a year ago, and it took me that long to actually attempt it. Why? Fear of beets. When I was little I was tricked into eating a beet (canned) by a family member who told me it was cranberry sauce. I've been wary ever since...

However, when a couple beets found themselves in my kitchen along with a week's worth of other CSA vegetables, I decided this would be the way to ease myself into them. I made the dough and froze it for two weeks, knowing I wouldn't be around to cook. It thawed nicely, so that's a trick to keep in mind in future.

-3/4 c. cooked, pureed beets
-1/4 c. + 1 T. warm water
-1 package active dry yeast
-1 t. raw sugar
-2 T. olive oil
-3 c. white whole wheat flour
-1 t. salt

1. Cook the beets until they are soft (I used a microwave). Cube and puree the beets (I used an immersion blender--if you plan on doing this, get ready for at least a little high velocity beet splatter...), and then add the warm water.
2. Combine the beets, sugar, yeast, and oil in a large bowl. Gradually add the flour and salt, stirring until a dough forms. (This would probably be easier with a stand mixer. My hand-stand mixer can't handle bread doughs very well, so I usually just do this by hand.) When it has all come together, knead for an additional 2 minutes on a floured surface.
3. Place the kneaded dough in a large oiled bowl. Cover it and let the dough rise for at least an hour, until doubled in size.
4. Turn dough out onto floured surface and knead a few minutes. (At this point it can be baked, or frozen.)
5. Divide the dough in two, and stretch onto baking sheets that have been oiled and sprinkled with cornmeal.


-2 cloves garlic, minced
-1/2 t. red pepper flakes
-2 sprigs fresh oregano
-pizza sauce
-fresh fontina or mozzarella, shredded
-1/2 bunch asparagus, blanched and cut into 2" pieces
-fresh basil leaves

1. Brush the top of the pizzas with olive oil. Sprinkle half of the minced garlic, half of the red pepper flakes, and half of the fresh oregano on each pizza.
2. Cover with as much sauce as you like (I was overly enthusiastic with the sauce and a little spilled over when baking...).
3. Top with cheese and asparagus. Finish with basil leaves.
4. Bake for 12-15 minutes at 425* F.


(We ate it before I could take the "after" photo... It looked pretty good though.)

The dough is good! It has a very subtle beet flavor--it doesn't dominate the pizza, but you can definitely tell it's there. Also, it makes the dough such a gorgeous red color--with the white and green toppings it felt very Italian! I'll certainly make this again.

Summer Vacation?

I'm back after a lot of roaming around. In July I managed to hit 7 states--a little tiring, but a very fun month. Because of all the moving around, I haven't had much of a chance to document the last 4 weeks of CSA goodness. I've actually lost track of all that we've gotten in that time, but I'll try to list at least a cross section of what July brought us:

-summer squash
-zucchini
-beets
-onions (green, white, red!)
-leeks
-potatoes
-eggplant
-cucumbers
-carrots
-cabbage (all kinds!)
-salad greens
-chard
-garlic (it's phenomenal)
-chives
-dill
-basil

I think that's pretty close to everything, but I may have left some out. Still, a really impressive variety! And next week our fruit share will start (peaches! berries!), so there's much anticipation.

I've also been trying an herb growing experiment. For the record, I have minimal plant-care experience, and I was fairly convinced that I would kill any plant within days. The project started pretty early in the spring with a couple plants, and there have been some ups and downs (the plants showed their displeasure at being abandoned for a week in 98 degree weather...; some tiny bugs attacked the parsley and it didn't stand a chance...), but at the moment I have 9 pretty hearty plants, and they make wonderful additions to just about any dish imaginable. We'll see if they decide to stick around through the fall. It would be nice if they would consider being indoor plants during the colder months!

CSA: Week 2

Monday was my turn to do the CSA pick-up. I managed to get there and back without getting lost, so I consider that a notable accomplishment. When I got home I took this photo of the full share with my phone--while maybe lacking in quality, I think the colors more than make up for it! A completely stunning share! I kept a third of what was pictured, and I'm already overwhelmed trying to plan what to do with all of it. This week we got:

-beets
-radishes
-scallions
-garlic scapes
-peas
-salad greens
-strawberries
-fresh mint

Last week we used the mint to make mojitos and tea. This week I think I'll use mine in an ice cream project--hopefully more on that later. I've got post-it filled cookbooks ready for this week's supply, and I'm very excited to see what will come of it!

Tomato and Spinach Quiche

I love quiche. My mom has been making quiche with the same recipe for as long as I can remember, so I've more or less adopted that one. The week I made this I had a lot of beautiful tomatoes and spinach and eggs (fresh blue eggs!), so it seemed like a pretty obvious choice. For the crust I tried a new recipe--it was about as easy as possible, but I think I want to experiment with the recipe a bit before I post it. I imagine there will be a lot of quiches in the near future...

-1 pie crust
-3/4 - 1 c. grated cheese (I used cheddar this time because it's what I had on hand--it was great!)
-1 tomato
-2-3 oz. fresh spinach, cooked and drained
-3 eggs
-1/2 c. milk
-1/2 c. buttermilk
-salt and pepper

1. Arrange pie crust in quiche plate. Line the bottom of the shell with the grated cheese.
2. Arrange the tomato slices and spinach on top of the cheese.
3. Whisk together the eggs, milk, and buttermilk. Pour over the other ingredients. Season with salt and pepper.
4. Bake for 35-40 minutes at 375*.

This was a great quiche. The crust needs some minor flavor adjustments, but it sliced beautifully and maintained a nice texture. I served it with a salad, and it made an excellent dinner (as well as several days' worth of lunch)!

Pressed Arugula Sandwich

The arugula that came in our CSA share last week was probably the best I've ever had. After a few salads, though, I wanted to try something a little different. I ended up making this sandwich out of a few things in the kitchen that seemed like they might go together.

-1 piece of soft lavash
-arugula
-1/2 tomato, sliced
-1 slice prosciutto
-manchego cheese
-fresh basil leaves
-salt and pepper
-balsamic glaze

1. On one half of the lavash, layer the ingredients. Season with salt, pepper, and the balsamic glaze. Fold over the other half of the bread.
2. With a sandwich press (or electric grill), cook on high heat until the cheese is melted and the bread is slightly crisp and brown.

I thought this was a very good sandwich--I think it would have been good with just about any combination of ingredients, but this showcased the awesome arugula pretty nicely!

Pizza with Fresh Tomatoes and Spinach

Last week I wanted a quick dinner, but I also wanted to take advantage of a lot of really excellent ingredients in my fridge. This is what I ended up with. The mozzarella was from here, the tomatoes from here, and the spinach from here--a great combination.

-1 pita
-1 tomato, sliced and seeded
-1-2 oz. spinach, blanched
-fresh mozzarella, cubed
-olive oil
-red pepper flakes
-salt and pepper
-fresh basil
-fresh oregano
-balsamic glaze

1. Arrange tomatoes on the pita. Top with spinach and cubes of mozzarella. Drizzle with olive oil--not too much--and then season with salt, pepper, and red pepper flakes. Finish with fresh herbs.
2. Bake for about 15 minutes at 350*.
3. Drizzle with balsamic glaze. Cut into quarters.

The flavors were wonderful. The pita didn't have as much structural integrity as normal pizza crust, but otherwise this was pretty great--a little easier to put together than a full, real pizza when you're short on time, but every bit as delicious!

Corn and Zucchini with Basil

My mom saw this recipe on an episode of Everyday Food, and made it when I visited earlier this spring. They weren't flavors I would have thought to put together, but the combination is awesome! Especially if you find really fresh, sweet corn.

-2 ears of corn
-2 small (or 1 medium) zucchini, thinly sliced
-1 T. olive oil
-1 clove garlic, minced
-fresh basil leaves
-salt and pepper
-splash of white wine vinegar (I've also used white balsamic vinegar and lemon juice, both are great)

1. Slice kernels of corn off the cobs in a shallow bowl.
2. In a saucepan, heat the oil over medium heat. Add the garlic and zucchini, and cook for about 2 minutes. Add the corn kernels and cook for another 2-3 minutes.
3. When the corn has been heated through, remove from heat and toss with the basil, seasoning, and vinegar.

This dish is incredibly fast to put together, and delicious! Again, if you can find sweet corn, it makes a big difference.

Asparagus and Red Quinoa "Risotto"

I had seen a lot of recipes using quinoa lately, so I decided to give it a try. I muddled through cooking it, and probably didn't do it the right way, but it was fun to wing it.

-1-2 T. olive oil
-1 shallot, finely chopped
-1 clove of garlic, minced
-4 oz. red quinoa
-3 oz. white wine
-hot water or broth (I used water because I had no broth; broth would have been better)
-3 T. grated parmesan
-salt and pepper
-1/3 bunch of fresh asparagus

1. In a small saucepan, heat oil over medium-low heat and cook shallot and garlic for about a minute. Add the quinoa and wine, and stir, letting the grain absorb the wine.
2. Add hot water or broth a few ounces at a time, allowing the liquid to be mostly absorbed each time, and stirring at intervals. The grains will start 'popping' as they cook--when they're mostly popped and the consistency is creamy, stir in the grated parmesan. Season with salt and pepper.
3. Meanwhile, boil fresh asparagus for about 3 minutes. Drain, and serve full stalks on a bed of the risotto.

I thought this turned out fairly well for something so unscientifically prepared, but I don't know that I would want to have this very often. I think I would be willing to trade the healthy qualities of the grain for a more traditional rice-based dish almost any day, but it was still exciting to try something new!

CSA: Week 1

Last Monday we had our first CSA pick-up. The three of us drove to the other side of town (a whopping 4 miles) to collect our full share. We got:

-salad greens
-head lettuce
-arugula
-spinach
-kale
-chard
-bok choy
-strawberries
-fresh mint

It was a *lot* of greens. And I'll admit, I had never tried kale or chard or bok choy before. This had me trying three new things in the first week alone--an instant success! Mostly I ended up making a lot of salads, which were phenomenal. I'm not trying to over-romanticize the CSA produce, but something about eating greens picked the same day from a farm a few miles away made them taste so much better and more nutrient-rich than any salad I've ever made with store-bought greens. Honestly.

I tried a handful of projects that will show up here soon. But I wanted to document the list before my mind overwrote the information with Week 2 produce!

Parchment Steamed Tilapia and Vegetables

I picked up a new cookbook last weekend--it's a fun read, and in addition, all the recipes make enough for one or two servings, so I don't have to do all the math that's involved in cutting bigger recipes down. This recipe was inspired by one in the book.

-6-8 oz. tilapia
-1 zucchini, sliced lengthwise
-1 carrot, sliced lengthwise
-2 garlic scapes, sliced lengthwise (light green and white segments only)
-2-3 small potatoes
-olive oil
-salt & pepper
-lemon juice
-fresh chives

1. Boil or roast the potatoes until soft but not cooked all the way through.
2. Spread a sheet of parchment on a baking sheet, and place a salted and peppered piece of fish in the center.
3. Pile the vegetables on top of the fish. Add the sliced potatoes. Drizzle some olive oil over the vegetables, season with more salt and pepper, and add a splash of lemon juice and water. Sprinkle with chives.
4. Fold the parchment over, and seal the edges of the pocket. Put in a 425* oven for 12-13 minutes.

I thought this was great--the recipe was so simple, and healthy too. Also, it gave me an excuse to use purple potatoes, which I love. Win-win!

Orecchiette with Tomato and Summer Squash

This was something I threw together the week before a big exam (I was eating a LOT of pasta that week) and I was pleasantly surprised with how good this combination was.

-1/4 lb. orecchiette
-1-2 T. olive oil
-2 cloves of garlic, minced
-1 shallot, finely chopped
-1 summer squash, thinly sliced
-2 tomatoes, diced
-2 t. tomato paste
-1 t. dried oregano
-1/4 t. dried red pepper flakes
-salt & pepper
-fresh ricotta
-fresh basil

1. Heat olive oil in medium skillet. Add minced garlic and chopped shallot and cook over medium-low heat for about a minute. Add red pepper flakes and slices of squash, and cook until the squash is bright in color (~3 minutes). Add the tomatoes, tomato paste, and dried oregano, and cook until the tomatoes have reduced--about another 4-5 minutes. Season with salt and pepper.
2. Boil pasta until al dente. Drain and return to pot. Toss with sauce.
3. Transfer the pasta to serving dishes and top with fresh ricotta. Garnish with torn fresh basil.

This was great--I made about two servings, and had the rest the following day for lunch. The sauce was even richer the second time around, and that time I had it with some fresh parmesan instead of ricotta. Also a winning combination!

Chicken Kabobs with Lemon Orzo

This recipe made about four kabobs--I don't have a real grill, so I cooked these on my George Forman, and it worked really well! I served this with a mixed green salad tossed with olive oil and balsamic vinegar.

-1/2 lb. boneless skinless chicken breast
-1 zucchini
-1 shallot
-1 T. olive oil
-1 t. dried oregano
-2 T. red wine vinegar
-salt & pepper
-1/4 c. plain yogurt
-fresh parsley (as much or as little as you like)
-3 T. lemon juice
-1/4 c. orzo

1. Cut chicken into ~1 inch pieces. Slice zucchini into 1 inch pieces and cut in half. Cut shallot into small wedges. Combine oil, vinegar, oregano, salt and pepper in a resealable bag and marinate the chicken and vegetables in the oil mixture for 30 minutes.
2. Assemble kabobs on skewers. Grill until chicken is cooked through (~10-15 minutes, depending on your grill).
3. Boil orzo until al dente. Drain, and toss with lemon juice. Season with salt and pepper.
4. In a food processor, combine yogurt, 1 T. lemon juice, and fresh parsley. Serve on the side.

This will be a summer favorite. It was very easy to put together, and the flavor was excellent. And it reheats well!

Rigatoni with Asparagus and Ricotta

Since much of my cooking has been experimental lately, I don't really have recipes, but I'll try to explain the process. I usually guess on quantities, and I end up with one or two servings.

-1/4 lb. rigatoni
-10 to 12 asparagus stalks
-1 T. olive oil
-2 to 4 T. fresh ricotta
-salt and pepper
-Italian flat leaf parsley

1. Cut asparagus stalks into 1.5 inch pieces. Cook the pasta in boiling salted water. About 2 minutes before the pasta is al dente, add the asparagus. Cook until pasta is ready and asparagus is cooked but still crisp.
2. Drain the pasta and asparagus. Return to pot and toss with the olive oil. Season with salt and pepper to taste.
3. Transfer to serving bowls while still hot. Garnish with fresh ricotta and whole leaves of flat leaf parsley.

I thought this was delightful. Granted, pasta and asparagus are two of my favorite things--add cheese and the combination pretty much couldn't fail. It was a very fast dish to put together, and it was especially good with the asparagus being in season. All the ingredients were all-natural, and the ricotta was from a local creamery. Best I've ever tasted! And the parsley was from my window herb garden (more on that later), which was pretty great too!

"To hold forth a lively experiment..."

That's a quotation from the Royal Charter that Roger Williams received from England in 1663 when setting out to start the new colony of Rhode Island. Since moving here I've encountered the phrase a few times--it's engraved on the state house downtown; it's also the name of a political talk show on Rhode Island public television. It also seemed like it wouldn't mind a bit of recontextualization, and struck me as a phrase that could capture the optimism and freshness that goes along with a new endeavor--particularly one rooted in Rhode Island.

It's been about a year since I made a concerted effort to get better at baking. I feel like I've made some pretty good progress (though efforts will certainly continue), and am now motivated to improve my cooking skills too. I doubt that I'll be attempting anything too fancy, but trying new things (new techniques, new foods) is a priority. Another priority is to use fresh ingredients as much as possible--motivated by the abundance of really beautiful looking produce around here lately, and the reading of a lot of food-related books in my spare time...

To encourage myself, I signed up for a CSA with a couple friends--we should be getting our first load of farm-fresh goodness within the next few weeks, and I'm psyched. And it means twenty weeks' worth of produce, so I'll be set for a good two seasons of experimenting! With any luck the experiments will end well, and the results will show up here.