Ribollita

 











Ribollita appeals to my food sensibilities.  Loaded with vegetables, its whole premise is waste-nothing (Stale bread? Chuck it in!), it's a rich stew, and of course it's Italian. Look up comfort food and the first entry should be Ribollita.

This dish made of leftovers thickens and tastes better the next day - sort of leftovers squared.

Prep time: 15 Minutes
Cook time: 1 hour 15 minutes
Serves: A crowd

INGREDIENTS
3 TB olive oil
3 cloves garlic, crushed
1 large onion, coarsely chopped
3 large carrots, scraped, 1/4 inch dice
4 stalks celery, 1/4 inch dice
1 cup tomato sauce
1 tomato, 1/4 inch dice (or one can diced tomatoes)
3 cups chicken or vegetable stock
1 tsp hot sauce (your favorite)
1 tsp dried thyme
1/2 - 1 tsp freshly ground black pepper
3-4 cups whole grain or white bread, cut into 1/2 inch cubes
1/4 cup fresh parsley, minced
Shredded Parmesan for topping

DIRECTIONS
Heat the oil in a large stock pot and cook the garlic, onion, carrots, and celery for 5 minutes, stirring. Add the tomato sauce, tomato, stock, hot sauce, and thyme. Reduce heat to low and simmer, stirring occasionally, for an hour. Add the parsley and bread and heat for a few minutes, then serve, topping with shredded Parmesan. A swirl of olive oil is traditional.

A dry red wine is perfect alongside your bowl of Ribollita. It is also appropriate to arrange for snow outside.

Variation: Chopped bacon or diced pancetta are nice additions for the carnivorously-inclined.

Photo and Recipe by Tod Dimmick

Tomato and Herb Bruschetta

Juicy tomatoes and crisp, garlicky bread.  A match made in heaven.


Prep time:  10 minutes
Cook time:  5 minutes (toasting the garlic bread!)
Serves:  6-10 as an appetizer

INGREDIENTS for the toasts
1 baguette, thinly sliced, or other thinly sliced bread
1 clove garlic, crushed
1/3 cup olive oil
1 teaspoon oregano

INGREDIENTS for the Bruschetta
1 1/2 cups fresh tomatoes, 1/4" dice (one large tomato)
1/4 cup coarsely chopped fresh basil leaves
5 fresh sage leaves, coarsely chopped (optional)
1 teaspoon minced fresh rosemary leaves (optional)
1 tablespoon olive oil
1/3 - 1/2 cup shredded Parmesan cheese

DIRECTIONS
Toast:  Preheat your broiler.  Arrange your bread slices in a single layer on a baking tray.  Mix the garlic and olive oil in a small dish, and with a spoon or pastry brush spread the oil over each slice. Slide this under the broiler.  Whole wheat bread slices will toast more slowly than white bread, so times will vary, but remove the toasts when they are lightly tanned and beginning to crisp.

While toasts are toasting, mix the bruschetta by placing in a large bowl the tomatoes, basil, sage (if using), rosemary (if using) and olive oil, and stir to combine.

Remove toasts from broiler.  Top each toast with a spoonful of the mixture.  Sprinkle with Parmesan and a grind of salt.

Serve with a glass of Chianti and memories of warm weather.

Photos and recipe by Tod Dimmick

Caprese

Insalata Caprese is one of those dishes that inspires passionate praise as "The Best" tomato dish. It's hard to argue - the sweetness of the tomato, the creamy tang of the mozzarella, the green spice of basil, all conspire to make an amazing, yet simple, salad.

This is the place for fresh mozzarella in brine



Prep time: 10 minutes
Serves: 4 as a side dish, 2 as a veggie main course. Double, triple, quintuple as you like.

INGREDIENTS
2 large, fresh tomatoes, or about 1 lb total
1 cup fresh mozzarella, thinly sliced
1 cup fresh basil leaves, chopped
Good olive oil
Salt and freshly ground black pepper

DIRECTIONS
Cut the tomatoes into slices about 1/4 inch thick. Arrange tomato slices on a platter. Top each wiwth a piece of mozzarella, and some basil. Drizzle with olive oil, sprinkle with salt and pepper, and serve. Gorgeous.

Photo and recipe by Tod Dimmick

Pasta with Monkfish and Tomatoes

Photo and Recipe by Tod Dimmick









Rich, buttery monkfish complements the other ingredients in this flavorful pasta.  The liquid released by the tomatoes, and the fish, forms a delicious sauce.

Prep time:  20 minutes
Cook time:  20 minutes
Serves:  6-8

INGREDIENTS
1 pound shaped pasta, such as macaroni, rotelle, or rigatoni.  I used whole wheat here.
3-4 tablespoons olive oil
3 garlic cloves, crushed
1/2 teaspoon crushed red pepper (optional)
2 pounds monkfish fillets, cut into 1/2 inch chunks
1 pound grape tomatoes, sliced in half lengthwise
1 packed cup fresh coarsely chopped spinach
Salt and pepper for seasoning
Parmesan cheese to garnish (optional)

DIRECTIONS
Cook the pasta according to package directions.

While pasta is cooking, heat the oil in a large skillet or saute pan over medium-high heat and cook the garlic, crushed red pepper, and monkfish chunks for 1-2 minutes, stirring.  Add the tomatoes and cook for another 2 minutes, or until the fish is cooked.  Turn off the heat.

When the pasta is done, drain and mix the pasta and the spinach into the monkfish in the skillet, being sure to coat the pasta with the pan juices.  Serve hot, seasoning to taste with salt, pepper, and Parmesan if using.

This pasta dish will pair well with a range of wines, from rich white wine (such as an oaked California Chardonnay) or a dry rosé, to even a light bodied red.

This recipe makes enough for company.  It can be halved.

Variations:  Try with fresh basil in place of (or in addition to) the spinach.

Prosciutto & Herb Carbonara

Photo & Recipe:  

Tod Dimmick

Use fresh spring herbs to dress up comfort food!

Prep time: 10 minutes

Cook time: 30 minutes

Serves 4 with leftovers

INGREDIENTS

3 TB olive oil

1 medium onion, 1/4 “ dice

1 lb. whole wheat rotelle pasta (or your favorite)

1 egg, well beaten

½ cup slivered prosciutto

1/4 cup sour cream

2 TB Heavy Cream

¼ cup minced chives

¼ cup minced fresh basil

¼ cup minced fresh parsley

2 TB minced fresh cilantro

1 ball fresh mozzarella, thinly sliced

3 TB toasted pecans (optional)

Salt

Black pepper

DIRECTIONS

Heat the oil in a large skillet over low heat, and cook the onion for 15 minutes, stirring occasionally, or until onion turns soft and a caramel color.

   

Meanwhile, cook pasta according to package directions.

When pasta is done, drain, return to the pan, and quickly toss with the beaten egg. Then stir in the prosciutto, sour cream, cream, chives, and basil. Scrape pasta into a serving dish, top with mozzarella and toasted nuts, and serve, seasoning to taste with salt and pepper.

Grilled Vegetable Ratatouille

This recipe takes inspiration from Julia Child's classic recipe in Mastering the Art of French Cooking, but with ingredients separately grilled. Ratatouille incorporates two other recipes (oven dried tomatoes and tomato sauce), so the dish takes a bit of planning.  The result is wondrous flavor.  

Ratatouille can easily fly solo as a vegetarian entree, or serve as a memorable side dish.  

Prep time: 60 minutes total: 30 minutes unattended (Not including oven drying time for tomatoes)
Cook time: 90 minutes
Serves 8-10

INGREDIENTS
about 2 lbs ripe tomatoes, cut into wedges, and oven dried
2 large eggplant, cut crosswise into 1/4" slices
2 large zucchini, scraped and cut crosswise into 1/4" slices
3 TB olive oil for the grilled vegetables
2-3 TB olive oil for the onions
1-2 onions, thinly sliced
2 cloves garlic, crushed
2-3 bell peppers, cored and cut crosswise into 1/4" slices
2 cups homemade tomato sauce
1-2 cups fresh basil and parsley, chopped (hard to have too much fresh basil)

DIRECTIONS
Layer the eggplant and zucchini in a large baking dish, salting each layer, and set aside minutes. After 30 minutes, rinse and dry the slices. Preheat the grill. In a large bowl, Turn the zucchini, eggplant, and pepper slices in the 3 TB olive oil. This may need to be done in stages unless you have a brobdignagian bowl.  Grill vegetable slices for 6-8 minutes, turning once, or until they are soft. Remove to cool on a platter, keeping the vegetables separate.  When the grilled vegetables have cooled enough to handle, slice them into pieces about 1x2".  Keep the vegetables separated by kind. (This step is optional, and will make the finished dish easier to serve.)


Heat olive oil in a large saute pan over medium low heat and saute the onion and garlic for 5-8 minutes, stirring occasionally, or until the onion is soft and translucent.  Remove from heat heat. (If you like the challenge of multitasking, the saute and grill steps can be done simultaneously.)

Preheat the oven to 300. Spread about 1/3 of the onion, 1/3 of the dried tomatoes, and 1/3 of the peppers on the bottom of a dutch oven/stock pot. Dress with 2/3 cup of the tomato sauce.  Cover with half of the zucchini, half of the eggplant, and half of the basil & parsley. Dress with another 2/3 cup sauce. Spread the remainder of the onions, tomatoes & peppers, the rest of the zucchini, eggplant, and the rest of the basil & parsley.  Top with the remaining sauce.

Season with salt and freshly ground black pepper, if desired. Top with the remainder of the onions, tomatoes & peppers. Cover and bake in the oven for about 45 minutes or until heated through.

Ratatouille can be served hot, warm or cold

Tip 1: Paste tomatoes have less water, and so take less time in the oven.
Tip 2: If the dish seems dry as you assemble it, add a little tomato sauce between the layers.

Photo and recipe by Tod Dimmick

Grilled Pizza with Caramelized Onions

This happy collision of ingredients and method results in a super crisp thin crust pizza topped with savory-sweet caramelized onion.

I recommend dividing your dough to make several small pizzas. These are much easier to turn on the grill than larger doughs. Stay right by the grill because these cook FAST.

Prep time: Almost instant IF (!) you prepare the dough, tomatoes, and onions ahead of time. If you're preparing all the ingredients, you'll need to start with the tomatoes the night before, or at least that morning, and 60 for the dough and 30 for the onions. (all of this is with minimal attention).
Cook time: 3-5 minutes, depending on the heat of your grill
Serves: 4 - 6 with the possibility of delicious leftovers

INGREDIENTS
1 batch Whole Wheat Pizza Crust
about 4 cups Oven Dried Tomatoes
2-3 cups Caramelized Onions
about 2 cups shredded Mozzarella, or the equivalent fresh

Preheat the grill. Set the dough out and divide into 4 equal balls. Roll one ball out on a floured work surface into a circle about 9" in diameter. Repeat with the other balls of dough. Bring all ingredients out by the grill, and be ready to work fast. Place the dough on the grill and watch carefully. The dough will quickly bubble and rise. Check after 30 seconds to see if the dough is beginning to crisp on the bottom. When browned and crisp on the bottom, flip the dough with a large spatula or pizza peel. Spread 1/4 of the tomatoes, 1/4 of the cheese, then 1/4 of the onions on each crust, close the grill, and give it a minute. The pizza may be done at this point, or might require a little more time. When dough is crisp and cheese is melted, remove pizzas to cutting boards, slice and serve.

Serve with a dry red wine (Chianti is perfect) out on your flagstone terrace.

Fancy touch: Use fresh mozzarella instead of shredded mozzarella - lay slices on the dough, grill as above, and add chopped herbs just before removing from the grill.

Variation: Can easily be done in a hot oven (400 to 500)

Tip: A pizza paddle serves as a handy "spatula" for turning the dough. And be VERY careful spreading ingredients on the dough on the grill - it's hot in there!

Served up by Tod Dimmick

Soup of Tomatoes, Cauliflower & White Beans

Photo and Recipe by Tod Dimmick











A bowl of this soup, along with some fresh warm bread, is a perfect antidote to a rainy cold day.

Prep time: 10 minutes
Cook time: 10 minutes
Servings: 4
4-6 cups chicken or vegetable stock
2 TB tomato paste
1 tsp Italian seasoning
1 glove garlic, crushed
1 cup cherry or grape tomatoes, halved
1 cup cauliflower florets, chopped into 1/2 inch pieces
2 TB minced black olives or olive tapenade
1 can (15 oz) cannellini beans, drained and rinsed
Salt and pepper to taste (the olives may already have salt, take that into account)
Shredded Parmesan

Put the stock in a medium saucepan over medium heat. While stock is heating, put tomato paste in a measuring cup or small bowl, add a few tablespoons of stock, and whisk with a fork. Mix tomato paste liquid and the Italian seasoning into the stock in the saucepan, and bring to a low boil Add the garlic, tomatoes, cauliflower, and minced olives and cook for 5 minutes or until cauliflower is tender-crisp. Stir in the white beans, season to taste with salt and pepper, and heat for another minute. Distribute to serving bowls, topping with Parmesan cheese.

Powisett Ravioli with Swiss Chard

(adapted from The Classic Italian Cookbook by Marcella Hazan, 1983)

Filling
2 large bunches Swiss chard
2 ½ T finely chopped yellow onion
3 ½ T prosciutto, rolled pancetta, or unsmoked ham
¼ cup butter
1 cup fresh ricotta
1 egg yolk
2/3 cup freshly grated Parmesan cheese
¼ to ½ t. nutmeg

A sheet of homemade pasta dough, made with 2 eggs, 1 ½ cups all-purpose flower, and 2 t. milk.

Take the stalks off the chard, and cook in a covered saucepan with ¼ tsp. salt for about 15 minutes or until tender. Drain and squeeze all moisture. Chop very fine.

Saute the onion and prosciutto (I used Canadian bacon), in butter with a skillet over medium heat. Add chopped cook swiss chard and cook for 2-3 minutes until all butter is absorbed.

Transfer contents of the skillet to a mixing bowl. Add ricotta, egg yolk, Parmesan, and nutmeg and mix until well combined. Taste and correct for salt and nutmeg.

Tomato Sauce
1 small onion, chopped
3 T. finely chopped carrot
3 T. finely chopped celery
2 ½ cups roughly chopped tomatoes
2 t. salt
¼ t. granulated sugar (or 1 t. honey)
½ cup heavy cream

Saute the onion, carrot and celery in olive oil. Add tomatoes and bring to barely a simmer. Cook uncovered over low heat for at least an hour. I puree this mixture in a food processor.

Arugula Pizza

Photo:
Tod Dimmick










A colorful and delicious way to use fresh greens. Basil, sage, scallions etc would all work.

Prep time: 15 minutes
Cook time: 8-10 minutes
Serves: 2-4

1 package (1 lb.) pizza dough, or the equivalent homemade.
2 cups (8 oz) shredded mozzarella cheese, mixed with 1/4 cup Parmesan cheese
1 cup pizza sauce
A handful of absolutely perfect arugula leaves. :)

Preheat the oven to 450.

Roll the dough out on a floured work surface into a circle about 16" in diameter. If you are using a pizza pan, set the dough on the pan, or if you are using a peel to move the pizza into the oven to a pizza stone, just assemble on the counter. Spread the sauce with the back of a spoon over the dough. Top with the mozzarella and Parmesan mixture. Cook in the hot oven for 8-10 minutes or until dough is nicely browned and crisp. Remove from the oven, top with greenery, and serve to applause (and there was much rejoicing).

Serve with a dry red wine, and devour on your balcony looking over the piazza in Firenze.

This pizza can easily be grilled, but use smaller size pies to easily manipulate the dough.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Fresh Herb Calzone

Photo:
Tod Dimmick











Crisp crust with an unctuous, savory herbed filling. Yum. I highly recommend whole wheat pizza dough, which adds a terrific nutty crunch to the mix. Trader Joe's stocks it, and it's dead simple to make.

Prep time: 15 minutes
Cook time: 10-15 minutes
Serves: 4

1 container (16 oz) ricotta cheese
1/4 cup Parmesan cheese
2 cups chopped arugula or spinach
2-4 TB prepared pesto (arugula pesto would work well)
1 package (1 lb.) pizza dough, or the equivalent homemade.

Preheat the oven to 400.

Mix the ricotta, Parmesan, greens, and pesto in a bowl, and set aside. Set the dough out and divide into 4 equal balls. Roll one ball out on a floured work surface into a circle about 9" in diameter. Place 1/4 of the filling slightly to one side of the center of the dough, and fold the larger side of the dough over to create a bulging half circle. flour a baking tray, and lift the calzone to the tray. Crimp the edges with a fork or with your fingers. Repeat with other balls of dough (you might need two baking trays. Bake for 10-15 minutes or until crust is crisp.

Fancy touch: Make an egg wash by whisking an egg with 2 TB water. When the calzone is on the baking tray, brush the top with egg wash and sprinkle with shredded parmesan before baking. The finished product will now have a dark, glistening surface that will impress your guests.

Tip: If you are using an egg wash, use a little of it on the seam when you fold over the dough, it will help seal in the cheese mixture.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes