Penne with Tomatoes, Arugula, & Sour Cream

Another entry in the "Mac and Cheese for Adults" category.  Fast, indulgent, and tasty.  

Prep time:  5 minutes
Cook time:  15 minutes
Serves: 4-6, depending on how ravenous your guests are

INGREDIENTS
1 pound whole wheat penne
3 tablespoons olive oil
2 garlic scapes, minced, or 2 cloves garlic, crushed
1 cup sliced grape tomatoes
2 cups fresh arugula, coarsely chopped
1/4 cup sour cream
1/2 teaspoon freshly ground black pepper
1/4 cup crumbled feta cheese
1 tablespoon capers
salt to taste

DIRECTIONS
Cook your pasta per package directions.

While pasta is cooking, heat the olive oil in a small skillet over medium heat and cook the garlic, stirring, for 2 minutes, or until fragrant and lightly tanned.  Remove from heat.

Slice the tomatoes, and rinse and dry the arugula.

Drain cooked pasta, return to its cooking pot, and stir in the garlic, tomatoes, arugula, sour cream and black pepper.  Distribute to serving plates, topping with feta cheese and sprinkling with capers and salt.

A dry rosé wine alongside would complete the picture.

Photo and recipe by Tod Dimmick

Oeuf Cocotte and the terroir of a dish

It's not all that often that I come across a cookbook that speaks directly to me, so when my friend Marcia gave us this slim volume, I was a bit skeptical. 

But Clotilde Dusoulier's Chocolate and Zucchini is just such a book.  It's not just the recipes, based on straightforward combinations of a limited number of fresh local vegetables, nor the methods, which are generally simple (4 or 5 steps).  It's that Dusoulier also brings her passion for the story: What's behind each ingredient, and each recipe, informs her, and our, appreciation of flavors and textures.  If hers was a book about wine, I'd suggest she was describing terroir,  the cherished French concept of the cumulative role that soil, air, and climate plays in the character of each wine (or in this case, each recipe) to give it a unique personality, and makes a Tarte Tatin a la Tomate much more than the sum of its parts (You might think that it's simply pastry, tomatoes, and goat cheese).  This is the soul of a good cookbook.  Many are about the mechanics.  Not so Chocolate and Zucchini.  Here, the back story is just as important as following the directions (and, by the way, just as important to the fun).

It doesn't hurt that the title of the book, which sets forth two ingredients as proxy for Dusoulier's favorite culinary themes (zucchini for fresh, seasonal, local produce, and chocolate for indulgence) just happen to be favorites of mine also.  And yes, she even brings them both together in her own version of Chocolate Zucchini Cake, a delightfully surprising combination (Here's my version).

Here's one dish out of Chocolate and Zucchini (Yes, the book serves up an engaging story that adds to its appreciation, but you'll have to pick up your own copy for that terroir).

Oeuf Cocotte
From Chocolate and Zucchini, by Clotilde Dusoulier

Serves 2

INGREDIENTS
1 pat unsalted butter for greasing ramekins
2 tablespoons creme fraiche, or sour cream
1 ounce thinly sliced dry-cured ham, shredded in 1/2 inch strips
2 extra-fresh high-quality large eggs
6 cherry tomatoes, halved
fine sea salt and freshly ground pepper
1 tablespoon snipped fresh chives

DIRECTIONS
1.  Preheat the oven to 400F and grease two 6 ounce ramekins with butter.  Drop a spoonful of cream in each ramekin and top with the ham.  Break one egg into each ramekin without rupturing the yolks, top with the tomatoes, and season with salt and pepper.

2.  Place the ramekins in a baking dish large enough to accommodate them and pour hot water in the dish halfway up the ramekins.  Place the dish in the oven and bake for 15-18 minutes, depending on how runny you like your eggs.

3.  Remove the dish from the oven and the ramekins from the dish (the ramekins will be hot). Sprinkle with chives and serve immediately, with crusty bread for dipping.

Variations:  Apart from the egg and cream, all the ingredients can be changed based on what you have on hand:  cooked bacon, chicken, or smoked tofu; mushrooms (fresh, or dried and rehydrated, leeks, or zucchini; and any herb or spice you like.  You can add a spoonful of onion confit, a sliver of foie gras, or a bit of cheese (grated Comté, shavings of Parmesan, diced goat cheese).

Photo by Tod Dimmick

#realfoodbookbooks 

Veggie scramble hoagies

A messy and peculiarly satisfying breakfast sandwich, resplendent with delicious vegetables.

Prep time: 5 minutes
Cook time:  10 minutes
Serves:  2

INGREDIENTS
3 tablespoons olive oil
1 onion, coarsely chopped (about 1/2 cup)
3 eggs

2 tablespoons milk

1 cup grape tomatoes, halved

1/4 cup crumbled feta

1/4 cup basil, coarsely chopped

2 hoagie rolls (submarine sandwich rolls)

DIRECTIONS
Heat the oil in a small skillet over medium heat and sauté the onion, stirring, for 5 minutes or until soft and translucent.

While onion is cooking, whisk the eggs and milk in a small mixing bowl, and toast your rolls (optional).

When onions are ready, pour the egg mixture in to the skillet and stir slowly, scraping up bits of cooked egg from the bottom.  After a minute, add the tomatoes and continue to stir until the eggs set to the consistency you like.  Remove from heat, and mix in the feta and the basil.

Divide the egg mixture between the rolls and serve, seasoning to taste with salt and pepper. 

A steaming mug of coffee alongside is a natural.

Photo and recipe by Tod Dimmick

Powisset Vegetable Beef Dinner Casserole

Loaded with flavorful chunks of veggies and beef, this casserole will feed a family.

Prep time:  10 minutes
Cook time:  45-50 minutes
Serves:  6-8

INGREDIENTS
1 pound ground beef
3 spring onions with stems, 1/4 inch dice (or regular onions)
1 large zucchini or yellow squash, 1/2 inch dice
2 cups oven dried grape tomatoes, or halved grape tomatoes (will add more moisture to the dish)
12 ounces dried whole wheat pasta (your favorite shape)
1/2 cup chopped fresh basil (1/4 inch pieces)
2/3 cup sour cream
2/3 cup shredded part-skim mozzarella
3 tablespoons wheat bran for topping, optional
3 tablespoons shredded Parmesan for topping, optional
2 tablespoons olive oil for topping, optional

DIRECTIONS
Preheat water for pasta.  Preheat the oven to 350F.

While water is heating, cook onions and ground beef in a large skillet over medium heat for 5 minutes, stirring.  Add squash, cook for another 5 min, or until beef is done and squash is just tender.  Stir in the tomatoes and remove from heat.

Cook the pasta.  When al dente, drain and pour into a large bowl.  Stir in the squash mixture, along with the basil, sour cream, and mozzarella.  Scrape this mixture into a 9x12 baking dish (or similar volume).  Sprinkle bran on top, then Parmesan, then drizzle with the olive oil.  Bake for half an hour or until heated through, and serve.

A good merlot would pair nicely with this casserole.

Photo and Recipe by Tod Dimmick

Arugula, Caramelized Onion, and Oven Dried Tomato Omelet

Now is the time to raid the freezer for any remaining oven dried tomatoes from last season.  Marry them with creamy eggs, sweet caramelized onion, and fresh, crisp arugula for a breakfast to remember. 

Prep time:  5 minutes
Cook time:  15 minutes
Yield: 2 omelets

INGREDIENTS
4 eggs
2-3 tablespoons cold water
3 tablespoons olive oil
1 onion, thinly sliced
1/2 cup oven dried tomatoes
3 tablespoons Parmesan cheese
1 cup coarsely chopped arugula
SaltPepper

DIRECTIONS
Whisk the eggs in a large bowl, then whisk in 2-3 tablespoons cold water.  Set aside.

Heat 2 tablespoons of the olive oil in your omelet pan or skillet over medium low heat and saute the onions for 5-6 minutes, turning once or twice, or until the onion begins to soften and turn translucent.  Add the tomatoes and cook for another 2 minutes.  Scrape the onion and tomato into a bowl or plate alongside the omelet pan.

Add the remaining 1 tablespoon of the olive oil the the pan.  Pour in half of the egg mixture, and allow to cook for a minute or two, or until the eggs are mostly solid, loosening the eggs around the edges with your spatula.  Arrange half of the onions and tomatoes on one side of the omelet, and sprinkle with half of the Parmesan and half of the arugula.  Using a spatula, gently fold the opposing side over this filling.  Slide or lift your omelet onto a serving plate, and season to taste with salt and pepper.

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.

Pasta with Sausage & Summer Vegetables

A savory pasta dish with loads of veggies and... parent alert... kids will eat it.

Prep time:  10 minutes
Cook time: 20 minutes
Serves:   6 with high probability of leftovers

INGREDIENTS
1 lb whole wheat pasta (your favorite)
1 lb ground Italian sausage
2-3 fresh sweet peppers, cored and chopped into 1/2 inch pieces
1 small zucchini squash chopped into 1/2 inch pieces
1 - 1 1/2 cups tomatoes chopped into 1/2 inch pieces (halved grape tomatoes are great)
1/2 cup coarsely chopped basil leaves
Shredded Parmesan cheese

DIRECTIONS
Cook your pasta.  While the water is heating for the pasta, cook the sausage in a large skillet over medium heat, stirring occasionally, for 5 minutes.  Add the peppers and zucchini and cook for another 2 minutes.  Then add the tomatoes and the basil and cook for another minute or two, or until the sausage is done.  Drain the fat.

Drain the pasta when al dente, and distribute to serving plates, topping with the sausage-vegetable mixture and shredded Parmesan.

Serve with a dry Italian red wine, take a bite, sit back, close your eyes, and picture the olive groves around the village of Pienza spread below you.  In this picture the name of the dish might be Pasta con salsiccia e verdure l'estate (Italian subject to correction).

Photo and Recipe by Tod Dimmick

Parsley, Feta & Toasted Pecan Salad

A great combination.

Prep time:  8 minutes flat
Serves:   4 as a small salad, or 2 serious salad people

INGREDIENTS
2-3 cups fresh parsley, washed & coarsely chopped
1 early season apple, cored and cut into 1/2 inch chunks
1 cup cherry or grape tomatoes, halved
A few slabs of feta cheese
about 3 TB toasted pecan chunks

DIRECTIONS
Mix.  :)

Pasta tossed with Grilled Clams and Cherry Tomatoes

Bring the taste of summer right to your back yard! This recipe was prepared for the Phantom Gourmet.

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

The Clams
12 or more littleneck clams
4 TB butter
1 tsp chopped garlic
1/2 lemon

The Pasta
1 lb your favorite pasta, cooked (whole wheat spaghetti is delicious with this dish)
1/2 cup crumbled bacon
1/4 cup shredded Parmesan cheese
1 pint grape or cherry tomatoes, halved
Pepper to taste

Boil water and cook the pasta per package directions.

Preheat the grill.

Melt the butter in the microwave, and stir in the garlic and red pepper.

Scrub clams under cold water, and arrange them in a single layer on the grill. Cook for about 5 minutes or until they pop wide open. While the clams are cooking, distribute the pasta to plates, and sprinkle with crumbled bacon.

Top each plate of pasta with an equal number of clams, arranging with meat side down. Spoon a little of the garlic butter into each clam. Distribute grape tomatoes around the clams, sprinkle the plate with shredded Parmesan, drizzle with lemon juice, sprinkle with black pepper, and serve.

Tip: Do not use any clams that are already open before cooking, and discard any clams that don’t open after grilling.

Tip: Seasoning on clams is great, but eliminate or go easy on the salt. Remember – clams grew up in salt water!

A New Zealand Sauvignon Blanc goes perfectly with grilled clams.

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.

Bok Choy, Scallions & Cherry Tomatoes

Photo:
Tod Dimmick













Crunchy texture, sweet & savory flavors. Yum.

2-3 TB olive oil
5-6 small scallions, cleaned, roots removed, and chopped, white part and an equal amount of the green.
1 bunch bok choy, cleaned, chopped into 1/2 inch pieces, stems kept separate from the greens
1 1/2 - 2 cups cherry tomatoes
2-3 TB teriyaki sauce -or- salt and pepper to taste

Heat the oil in a large skillet over medium-low heat. Add the scallions and the thick bok choy stems and cook for five minutes, stirring. Add the greens and cook for another 5 minutes, stirring occasionally, or until stems and leaves are tender. Add the cherry tomatoes and heat for a minute. Toss with Teriyaki sauce and serve.

Variation: Use other hearty greens, such as Napa cabbage or kale, giving similar advance heat to the stems before adding the greens.

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