Lidia Bastianich's Capellini Capricciosi

From the kitchen of One Perfect Bite...This hearty pasta comes from Lidia Bastianich whose unlikely history is the "stuff dreams are made on." Beating incredible odds, this Yugoslavian refugee become a respected restaurateur, chef and cooking instructor; her specialty - Italian food. Her programs air on PBS and, while she's not an entertainer, Lidia is a teacher and she sure can cook. Some of her recipes are outstanding. The lure of Capellini Capricciosi begins with a siren's song - the aroma of bacon. Onions are added to the pan and as they begin to caramelize the chorus swells. Just before the coda, hot pickled peppers (pepperoncini), Italian tomatoes and copious quantities of Parmigiano Reggiano are folded into the mix. A final toss with steaming capellini and a ready fork brings us very close to the one perfect bite of our quest. This is a 40 minute wonder! If you haven't tried this pasta you are missing a real palate pleaser. Here is how it's made.

Bob's in the Kitchen - Greek Flatbread Pizza

From the kitchen of One Perfect Bite...This is another of Mary's quick and easy pizzas. We live within walking distance of a Trader Joe's, so lavash, a thin rectangular flatbread, is always available to us. In this recipe, she tops it with Greek ingredients and it make a light and flavorful pie that you can have on the table in minutes. Stay next to the oven while the flatbread is under the broiler. It can quickly go from crisp to charred if you let it get away from you. The rest of the pie is child's play. This is not a substantial entree, so you will probably want to serve it with soup. As to the soup, I don't know how that aluminum can made its way into the garbage. Do try this, if not for dinner, than for a weekend lunch. The recipe is here.

Tapas Flamenco and Cookbooks

From the kitchen of One Perfect Bite...What do these pictures have in common? They capture a moment in time that I want to share with you. On the way to meet a cook who had graciously agreed to walk us through the basics of Spanish home cooking, the Silver Fox and I came across a band of gypsy troubadours performing the flamenco for onlookers in the town square. These squares are usually ringed with tapas bars and today's recipe is for a tapa that was being served at the time we stopped to watch and listen to the flamenco performance. The recipe and a recommendation for the books came later that day. I ordered the books you see as soon a we got home, and following their delivery this morning, I spent the better part of the day paging through them. Wow! Jose Pizarro is a chef and a restaurateur, and if you are at all interested in Spanish cooking, do try to get these books. I was able to purchase mine on Amazon at bargain basement prices, and I've already put together a list of recipes that I want to try. They are easy to follow, made with readily available ingredients and the photography perfectly captures the vibrancy of Spanish cooking. You can almost taste these dishes as you turn the pages. It is hard to duplicate Anthony Bourdain's Spanish experience in tourist hotels and restaurants, but books like these make it possible to create that experience in your own kitchen should you want to try.  I hope you'll stay tuned. Tonight's recipes, which come from a home cook, are for two frequently served tapas. Either of them makes a delightful mouthful, if, and it is a big if, you assemble them just before serving. They get soggy quickly, so do be forewarned. I personally love the pepper and anchovy combination, while the Silver Fox, who loves Manchego cheese, prefers the tomato version. I do hope you'll give them a try. If you enjoy bruschetta, I know you'll like these Spanish tostadas. Here is how they are made.

Frugal Foodie Friday - Chicken Not-Ciatore

From the kitchen of One Perfect Bite...When I was a newlywed, several dishes dominated magazine space and claimed spots on dining room tables. Everyone, well maybe almost everyone, became fascinated with lasagna, manicotti and chicken cacciatore and felt duty bound to master their preparation. I was no different than other young homemakers of the time, so the Silver Fox and our friends came to know these dishes well. Ten years later, I found myself in New Jersey where chicken cacciatore held no sway, and the local favorite was a dish called chicken Murphy. Chicken Murphy was a sauteed or roasted combination of sausage, chicken, peppers and potatoes. The inclusion of potatoes is what gave the dish its non-Italian name. The two dishes were similar, so I'd alternate the frequency with which they were served when making dinner for my family. There came a day when I had no mushrooms for one and no potatoes for the other, so a bit of invention was required. I combined elements of the two dishes and came up with one my gang dubbed "not-ciatore". The dish is a relatively inexpensive braise that I think you will enjoy. It's easy to prepare and makes a great weeknight meal. The cost makes it a candidate for my Frugal Foodie Friday collection, so I decided to feature it today. I do hope you'll give the recipe a try. Here is how the dish is made.

Chicken Not-Ciatore...from the kitchen of One Perfect Bite

Ingredients:
4 tablespoons olive oil, divided use
1/2 cup chopped onion
1 tablespoon chopped garlic
1 bell pepper (red or green), cut in 1-inch cubes
4 or 5 sweet cherry peppers, coarsely chopped
3 links hot Italian sausage, cut crosswise in 1-inch pieces
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
4 boneless skinless chicken thighs, cut in 1-inch pieces
1/2 cup dry white wine or chicken stock
1 (14.5-oz.) can diced tomatoes with juice
2 tablespoon tomato paste
1/4 teaspoon red pepper flakes
2 teaspoons Italian seasoning
1/2 pound spaghetti
1/4 cup Parmesan cheese
Chopped fresh parsley or basil for garnish

Directions:
1) Heat 2 tablespoon frying pan. When oil shimmers, add onion, garlic, bell pepper and cherry peppers and saute until onions are soft, about 5 minutes. Remove from pan.
2) Add remaining 2 tablespoons oil to pan and saute sausage until brown, about 5 minutes. Remove from pan.
3) Combine flour, salt and pepper in a plastic bag. Add chicken and shake to coat. Add chicken to pan and saute until lightly browned, about 5 minutes. Remove from pan.
4) Add wine to pan, scraping to release brown bits (fond) from bottom of pan. Add tomatoes and their juice, tomato paste, red pepper flakes and Italian seasoning to pan. Bring mixture to a boil. Return vegetables and aromatics, along with sausage and chicken to pan. Cover pan, reduce heat and simmer for 20 minutes.
5) Meanwhile, cook spaghetti according to package directions. Drain. Arrange on a serving platter. Top with sausage and chicken mixture. Sprinkle with Parmesan cheese and parsley. Serve immediately. Yield: 4 servings.

      

                                                    Older Posts

                  One Year Ago Today:                                                           Two Years Ago Today:

                         Pisco Sour                                                                              Soft Dinner Rolls                  

                  Three Years Ago Today:                                          Four Years Ago Today: 

                       Herbed Cheese Dip                                                 Maple Butter - 2 Ways

Tomato Soup with Harissa and Cilantro Cream

From the kitchen of One Perfect Bite...I thought that those of you who have to deal with the remnants of this weekend's record snowfall, might like a recipe for a hot and steaming soup that's guaranteed to warm the cockles of your heart. This soup is Moroccan and it's best described as a light tomato broth that's given a huge flavor boost with the addition of harissa, a North African chili paste. Harissa is not for the faint of heart. The amount used in this recipe causes a pleasant warmth at the back of the throat, but over-zealous use of the paste can take your taste buds out for a week. I use a commercial variety, but if you'd like to make your own, a nice recipe for it can be found here. While I use harissa with some regularity, I've only just discovered this soup, and had it not been for a photo I saw on, My Life in the Charente, a blog written by my cyber-friend Diane, I might never have known of its existence. That would have been a shame because this  light and versatile soup is really delicious. Served in small bowls, it is a perfect way to start a fancy dinner. When poured, instead, into mugs, you'll have a great game day sipper. I love the soup, and served with or without the cream topper, I think you'll find it to be a marvelous addition to your recipe collection. I found the recipe for this soup on the Muslim Aid site.  Here's how they suggest the soup be made.

Tomato Soup with Harissa and Cilantro Cream...from the kitchen of One Perfect Bite courtesy of Muslim Aid Society

Ingredients:
6 tablespoons olive oil
1 pound yellow onions, about 2 cups chopped
4 cloves garlic, crushed
4 teaspoons ground cumin
2 teaspoons harissa
2 tablespoons tomato paste
2 (14.5-oz.) cans chopped plum tomatoes in tomato juice
1 tablespoon grated or finely chopped fresh ginger
2 teaspoons granulated sugar
7 to 8 cups low-sodium chicken broth
Salt and pepper to taste
1 cup heavy cream
1/3 cup roughly chopped fresh cilantro + cilantro sprigs for garnish
Optional: naan bread

Directions:
1) Heat oil in a saucepan and cook onions gently for 5 minutes or until soft but not browned. Add garlic and cumin cook for 30 seconds then add harissa and tomato paste and cook for 1 minute longer. Add tomatoes, ginger, sugar and chicken broth. Season and bring to a boil, then reduce heat and gently simmer for 20 minutes longer. Allow mixture to cool a little. W
Working in batches, process soup in a blender until smooth. Alternatively, puree soup in pot with an immersion blender. Strain soup through a fine mesh sieve. Return soup to pan and bring to a boil. Adjust salt and pepper to taste. Keep warm.
2) Lightly whip cream and fold in cilantro. Season to taste with salt. To serve, spoon about 2 tablespoons cream on top of soup and garnish with cilantro sprigs. Yield: 8 servings.

One Year Ago Today: Hanoi Noodle Soup with Chicken and Baby Tatsoi and Bok Choy

Two Years Ago Today: Hot Fudge Sauce

Three years Ago Today: Stilton and Apple Soup

Spaghetti on the Cheap

From the kitchen of One Perfect Bite...Our neighborhood was buried in dense fog today. The children made the best of it by playing Marco-Polo until boredom reigned them in. I decided quite early in the day to stay in, secure in the knowledge that the world would not end if I missed a meeting or two. Besides, I had the perfect excuse. I couldn't see my driveway. I won't bore you with the minutia of my day, save to say the pantry is clean and the aroma of the bread baking in my kitchen was a perfect counterpoint to that of the madrone our neighbors use to fire their wood stoves. I did puzzle a bit about dinner. I wanted something substantial, but didn't want another soup or stew. I decided that pasta with a huge salad and warm bread on the side would make a perfect meal.  I had a jar of tomato sauce in the freezer and thick spaghetti in the pantry, so dinner fell quickly into place. The sauce I had frozen would could be warmed and afford us another delicious meal. I had originally planned to use the sauce as part of our SNAP challenge, but I discovered that as the elements came together, it was simply too expensive to be included in our weekly plan. I figured the sauce and pasta came to $4 a serving, which by most standards is a bargain, but it was way over the SNAP meal allocation. I found this recipe last summer in Food and Wine magazine and literally clipped it, because it reminded me of some of the sauces I had as a child. The recipe uses five ingredients to make a sauce that sticks to the ribs as well as the pasta. There are a couple of things I'd like you to notice about the recipe. It uses lots of olive oil and a quarter pound of garlic. The oil and garlic simmer together before they are added to the tomato sauce and the bite of the garlic is reduced to a mellow nibble in the process. Do not cut back on either ingredient. The recipe also uses a small quantity of mushrooms to make a reduced broth. I cheated a bit here and used a mushroom powder to create the cup of broth needed for the sauce. If the recipe is followed precisely, it takes two hours to get this pasta to the table. If you cheat, as I did, 30 minutes can be shaved off your prep time. While most of the sauces we use these days come together in a quicker fashion, I know those of you who are looking for an old-fashioned tomato sauce will love this one. It is not figure friendly, but it is delicious. The recipe makes enough sauce for 2 pounds of pasta, so you'll probably want to freeze half of the sauce you make. I really hope you'll give this recipe a try. I know that those of you who do, will not be disappointed. Here's how this inexpensive dish is made.

Spaghetti on the Cheap...from the kitchen of One Perfect Bite courtesy of Food and Wine magazine

Ingredients:
4 ounces white button mushrooms, thinly sliced
3/4 cup peeled garlic cloves (4 ounces, from about 4 heads)
2/3 cup extra-virgin olive oil
2 (28-ounce) cans peeled Italian tomatoes with their juices
Salt
Freshly ground pepper
1 pound spaghetti
1/4 cup torn basil leaves
Freshly grated Parmigiano-Reggiano cheese, for serving

Directions:
1) In a saucepan, bring the mushrooms and 3 cups of water to a boil. Simmer over moderate heat until the broth is reduced to 1 cup, 1 hour. Strain and discard the mushrooms.
2) Meanwhile, in a small saucepan, bring the garlic and olive oil to a boil. Simmer over moderately low heat, stirring, until the garlic is very tender and golden, about 30 minutes.
3) In a large enameled cast-iron casserole or Dutch oven, bring the tomatoes and the garlic and oil to a boil. Add the mushroom broth and, using an immersion blender, puree the sauce until smooth. Bring the sauce back to a boil, then simmer over moderately low heat until thickened, about 1 hour. Season the sauce with salt and pepper.
4) Cook the spaghetti in a large pot of salted boiling water until al dente. Drain the spaghetti and return to the pot. Add 2 cups of the sauce and cook, tossing, for 1 minute. Transfer the spaghetti to bowls, top with the basil and serve with grated cheese. Yield: 4 to 6 servings.

One Year Ago Today: Building a Latin-Style Meal Using McCormick's Flavor Forecast

Two Years Ago Today: Crock-Pot Greek-Style Beef Stew

Three Year's Ago Today: Bob's Tuscan Bruschetta

Cream of Tomato Soup

From the kitchen of One Perfect Bite...This is the perfect dish to make when you find yourself alone for dinner on a blustery winter's day. I'm featuring a wonderful soup that I first made for my grandsons who shied away from the acidic taste of most tomato soups. When faced with the locked lip syndrome, grandmothers have been known to do strange things. I decided to sweeten the soup I made for them with a bit of catsup. It wasn't a drastic change, mind you. I simply replaced the tomato paste used in the soup base with catsup and the deed was done. The finished soup was slightly sweeter and picked up a bit more flavor from the seasonings in the catsup. It was really good. In fact, it was so good that even the adults enjoyed a cup or two of it and it became my pantry go-to soup. I've found that recipes I repeat in my own kitchen make perfect features to share with you. The soup is made from ingredients that can be found in any well-stock pantry, so I thought you might like to try it for your own families. I'll wager that those of you who try it will really enjoy it. Here is how this simple soup is made.

Cream of Tomato Soup...from the kitchen of One Perfect Bite inspired by Saveur magazine

Ingredients:
4 slices thick-cut bacon, finely chopped
2 tablespoons unsalted butter
4 cloves garlic, finely chopped
1 medium yellow onion, finely chopped
1 medium carrot, finely chopped
3 tablespoons catsup
1 tablespoon flour
1 cup canned tomato sauce
4 cups low-sodium chicken stock
2 sprigs thyme
1 bay leaf
1 (15-oz.) can whole, peeled tomatoes in juice, crushed by hand
1/4 cup heavy cream
Kosher salt and freshly ground black pepper, to taste
Crème fraîche, croutons, and finely chopped chives, to garnish

Directions:
1) Heat bacon in a large saucepan over medium heat, and cook until its fat renders and bacon is crisp, about 15 minutes.
2) Add butter, and increase temperature to medium-high; add garlic, onion, and carrot, and cook, stirring, until soft, about 10 minutes.
3) Add catsup, and cook, stirring, to blend. Add flour, and cook, stirring until smooth, about 2 minutes more.
4) Add tomato sauce, chicken stock,  thyme, bay leaf, and tomatoes, and bring to a boil; reduce heat to medium-low, and cook, stirring occasionally, until slightly reduced, about 30 minutes.
5) Remove from heat, and purée using an immersion blender. Stir in cream and season with salt and pepper. Ladle into bowls and garnish as desired. Yield: 4 to 6 servings.

One Year Ago Today: Chocolate-Covered Almonds

Two Years Ago Today: Crock-Pot Golden Vegetable Soup

Three Years Ago Today: Warm Beef and Cheese Dip with Toasted Pecans

Lentil and Chickpea Soup

From the kitchen of One Perfect Bite...This is an easy recipe that's nice to have in the hopper on those busy days that lead up to and follow the holidays. The recipe is for a Moroccan-style vegetable soup that's patterned after harira, a fragrant tomato and lentil soup that many associate with the month of Ramadan, when it is served with meals that start or end the day's fast. Like many Moroccan dishes this one is both fragrant and tasty and the ease with which it comes together makes it especially attractive for a light family meal. Most versions of the soup contain meat which necessitates a long simmer. This vegetarian version, courtesy of Food and Wine magazine, can be on the table in less than an hour. It has become a lunch favorite of ours. I hope you will give it a try. Here's how this flavorful soup is made.

Lentil and Chickpea Soup...from the kitchen of One Perfect Bite courtesy of Food and Wine magazine

Ingredients:
2 tablespoons butter
1 onion, chopped
2 ribs celery, chopped
1/2 teaspoon ground ginger
1/4 teaspoon turmeric
1/8 teaspoon ground cinnamon
1-3/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1 cup lentils
6-1/2 cups water
1-3/4 cups canned crushed tomatoes in thick puree (one 15-ounce can)
1-2/3 cups drained and rinsed canned chickpeas (one 15-ounce can)
1/3 cup chopped cilantro or parsley

Directions:
1) Melt butter in a large pot over moderately low heat. Add onion and celery and cook, stirring occasionally, until vegetables start to soften, about 10 minutes. Stir in ginger, turmeric, cinnamon, salt, pepper, and lentils.
2) Add water and tomatoes to pot. Bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until lentils are tender, 25 to 30 minutes. Add chickpeas and simmer 5 minutes longer. Stir in the cilantro or parsley. Serve hot. Yield: 4 servings.

One Year Ago Today: Slovenian Mushroom Soup

Two Years Ago Today: Salt Cod and Tomato Stew

Three Years Ago Today: Southern Nut Cake

Arroz Brasileiro (Brazilian Tomato Rice)

From the kitchen of One Perfect Bite...This recipe is fairly new to me, but since I've found it, Brazilian rice has become a favorite of mine. I found the recipe in an old issue of Cuisine At Home while searching for side dishes that could be served with some of the Peruvian entrees I wanted to test. The two countries share a common border and their cuisines are similar, so I was open to combining dishes from both countries on one plate. This recipe caught my eye because it was prepared in such a unique way. Most tomato rice recipes that I've tried, cook the tomatoes along with the rice. The Brazilian version adds fresh tomatoes to the rice just before serving. Rice cooked this way is flecked with tomatoes rather than red in color and the grains of rice remain separate and do not clump together. Because I prefer a drier rice, I dice fresh tomatoes into 1/2-inch cubes and allow the pieces to drain while the rice cooks. Despite its scant ingredient list, this recipe makes a remarkably flavorful rice that is delicious. I heartily recommend it to you and hope you will give it a try. Here's how the rice is made.

Arroz Brasileiro - Brazilian Tomato Rice ...from the kitchen of One Perfect Bite courtesy of Cuisine At Home

Ingredients:
1 tablespoon extra virgin olive oil
1 cup diced onion
1-1/4 cups water
1 tablespoon minced garlic
2/3 cup dry medium grain rice
1/2 teaspoon kosher salt
1 cup seeded diced tomato, drained

Directions:
Heat olive oil in a saucepan set over medium-high heat. When oil shimmers, add onion
and saute for 3 minutes. Stir in water and garlic. Bring to a boil. Add rice and salt and cover pan. Reduce heat to low and simmer rice for 20 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff rice with a fork and stir in tomatoes. Yield: 4 servings.

One Year Ago Today: Rubarb Meringue Pie

Two Years Ago Today: Pickled Plums

Three Years Ago Today: Pumpkin Cupcakes with Maple Cream Frosting

Pasta with Tomato Cream Sauce

From the kitchen of One Perfect Bite...While my search for new recipes sometimes takes me pretty far afield, I found the recipe I'm featuring tonight on my own end table in the August issue of Cooking Light magazine. Regular readers of One Perfect Bite know that the Silver Fox is a committed carnivore. That makes it difficult to test meatless recipes before passing them onto you. Fortunately, difficult does not mean impossible. The recipe I'm featuring tonight has lots going for it. It is meatless, delicious and figure friendly and I'm more than happy to recommend it to you. Like many cooks who feed carnivores, I usually add a chop or steak to his plate and treat the meatless main course as a side dish so it can be tested. It works well for us. Every once in awhile, I find a recipe that he likes well enough to eat without meat. This is one of them. I initially chose the recipe because it can be made quickly and the pasta makes a perfect meal for a fall weeknight dinner. Like all Cooking Light dishes, the recipe is solid. I do have a caution to share with those of you who plan to try it. Be judicious in the use of pasta water you add to the near-finished pasta. The dish can turn soupy very quickly. This is not a recipe flaw. I suspect the problem lies with the tomatoes and the way they are drained and measured. I used whole plum tomatoes, gave them a good poke and let them drain before I crushed and added them to the pot. I like a slightly thicker sauce, so I used just a cup of the pasta water to dilute my sauce. I really think you'll like this dish. The cream cheese adds some nuance to the sauce and makes it more interesting than it might sound. This is family fare and when it is served with a crisp salad and crusty bread, I guarantee there will be satisfied smiles around your table. I hope you give this recipe a try. Here is how the pasta is made.

Pasta with Tomato-Cream Sauce...from the kitchen of One Perfect Bite courtesy of Cooking Light magazine

Ingredients:
8 ounces uncooked fettuccine or linguine
4 quarts boiling water
1/2 teaspoon kosher salt, divided
1 tablespoon olive oil
3 tablespoons coarsely chopped garlic
1 (28-ounce) can whole peeled tomatoes, drained and crushed
3 ounces 1/3-less-fat cream cheese
1/4 cup oil-cured olives, pitted and coarsely chopped
1/4 teaspoon crushed red pepper
1/4 cup small fresh basil leaves
1/2 ounce Parmigiano-Reggiano cheese, shaved

Directions:
1) Cook pasta in 4 quarts boiling water with 1/4 teaspoon salt for 8 minutes or until noodles are almost al dente. Drain pasta through a sieve over a bowl; reserve 1-1/3 cups pasta cooking water.
2) Heat a large skillet over medium-low heat. Add oil to pan; swirl to coat. Add garlic; cook 2 minutes or until very fragrant and tender, stirring occasionally. Stir in remaining 1/4 teaspoon salt and tomatoes; cook 3 minutes, stirring occasionally. Stir in reserved 1-1/3 cups pasta water; bring to a boil. Add cream cheese; stir until smooth. Add pasta, olives, and red pepper; cook 3 minutes or until pasta is al dente, tossing to coat. Divide pasta mixture among 4 shallow bowls; top each serving with 1 tablespoon basil. Divide Parmigiano-Reggiano evenly among servings. Yield: 4 servings.

One Year Ago Today:  Cucumber and Sour Cream Salad

Two Years Ago Today: Plum Buckle

Three Years  Ago Today: Shrimp Chowder

Tuscan Tomato and Bread Soup - Pappa al Pomodori

From the kitchen of One Perfect Bite...The late August summers of my Chicago childhood moved in veiled slow-motion. Mirage-like waves rose from the steaming pavement and the incessant drone of cicadas slowed already weary bodies to a dirge like sway. Afternoons were spent under the sprinkler or reading beneath the rank trees-of-heaven that grew untended in the neighborhood. Boredom was a common malady that I escaped by venturing across the street to the Salvino's garden. When the tomatoes came in, the stamp-size plot and the kitchen of the bungalow teemed with activity as Mama S. and her sisters put-by the hundreds of jars that would be used for winter meals. Several of the sisters worked over an old starch stove that had been set up in the yard to contain the mess that came with blanching and skinning bushels of tomatoes. Another crew used the old stove in the basement to sterilize jars for canning, but the jars were filled upstairs in the blast furnace of a kitchen under Mama's watchful eye. The kitchen produced jar after jar of stewed tomatoes, tomato sauce and tomato paste, and, when lunch rolled around, everyone got to enjoy a marvelous Tuscan soup called pappa al pomodori. Mama called the soup tomato water. It contained the juice of sieved tomatoes, a handful of fresh basil, some onion and cubes of stale bread that were used to thicken the broth. I suspect that to those who have never sampled it, the soup sounds like prison fare, but, I promise you, that when it is freshly made, it is, unequivocally, delicious. There are scores of recipes for the soup. Jamie Oliver has one that is wonderful, but I prefer to use one that was developed by Mary Ann Esposito and featured on her program Ciao Italia. It's a hands down favorite for me, because of all the recipes I've found, it is the one most like the soup I first tasted as a child. This is a straightforward recipe and I know those of you who try it will enjoy this peasant favorite. It is important to use fully ripe, meaty, blood red tomatoes and good day-old bread when you put this together. This is a wonderful way to use summer's bounty and I hope you will give this soup a try. You can see Mary Ann make the recipe, here. I've included her recipe below. Here's how pappa al pomodori is made.

Tuscan Tomato and Bread Soup - Pappa al Pomodori...from the kitchen of One Perfect Bite courtesy of Mary Ann Esposito

Ingredients:
2-1/2 pounds plum tomatoes, cored and cut in half
1/2 cup extra virgin olive oil
1/2 pound leeks, white bulb only, finely diced
12 basil leaves, minced
3 cups hot chicken or vegetable broth
3/4 teaspoon fine sea salt
Grinding black pepper
3 cups stale bread cut into 1-inch cubes

Directions:
1) Puree tomatoes in a food processor until smooth. Pour mixture into a fine sieve placed over a large bowl. Strain juice by pressing down with a wooden spoon; discard seeds and skins. Set aside.
2) Heat 1/4 cup of olive oil in a large soup pot, stir in leeks and half the basil and cook until leeks soften. Stir in tomato juice, broth, salt, and pepper and cook over medium heat for 5 minutes. Cover pot and remove from hit.
3) Heat remaining olive oil in a large sauté pan. Stir in remaining basil and bread cubes. Brown bread quickly over medium heat. Stir cubes into soup. Cover the pan and allow bread to absorb liquid.
4) When ready to serve, slowly reheat the soup. Pass extra virgin olive oil to drizzle on top. Yield: 8 servings.

One Year Ago Today: Pickles and Relish - A Round-Up

Two Years Ago Today: Adam's Lime Curd

Three Years Ago Today: Leche Asada

Tomato Crostini

From the kitchen of One Perfect Bite...The shelves and bins at our local markets are starting to sag and bulge under the weight of produce coming from nearby farms. Peppers, especially the sweet green ones, have heard the biblical injunction to be fruitful and multiply, and there are more of them available than can ever be consumed. I suspect the excess will soon join overripe blackberries as fodder for local compost heaps. We have melons galore and corn, which is so problematic in other areas of the country, is plentiful here. Early apples are starting to come in and peaches, now in their prime, are picked daily and make their way to freezers and canning kettles throughout the county. Tomatoes are slow this year, but local heirlooms have arrived and boxes of plum tomatoes can be found if you are willing to expand your definition of what "local" means. Those in the markets, whatever their origin, are blood red, sweetly fragrant and ready to be put-by. This is also the time of year to enjoy all those dishes whose flavor is dependent on summer tomatoes. Several years ago, I found the recipe I'm featuring tonight in The River Cafe Classic Italian Cookbook by Rose Gray and Ruth Rogers. It has become my go-to crostini recipe and I use it a lot at this time of year. While the crostini are simple to make, they are truly delicious and the recipe is a perfect addition to this week's collection of simple, scrumptious dishes. I know most of you can make crostini with your eyes closed, but I do hope you'll give this version a try. It is really special. If you use seasonally ripe tomatoes, fresh basil and good bread, you are in for a real taste treat. Here's the recipe.


Tomato Crostini...from the kitchen of One Perfect Bite courtesy of The River Cafe Classic Italian Cookbook and an original recipe by Rose Gray and Ruth Rogers

Ingredients:
2 pounds ripe tomatoes, cored, halved, seeded, chopped into 1/4-inch-thick slices
3 garlic cloves, 2 minced, 1 halved
Sea salt and freshly ground black pepper
3 tablespoons extra-virgin olive plus more for drizzling
1 tablespoon red wine vinegar
1 loaf ciabatta or baguette, cut on a diagonal into 1/3" pieces, toasted or grilled
1/4 cup packed fresh basil leaves, coarsely chopped

Directions:
1) Combine tomatoes and minced garlic in a large bowl. Season generously with salt and pepper. Add 3 tablespoons olive oil and vinegar; toss to mix well. Cover and let tomatoes marinate at room temperature, stirring occasionally, for 2–3 hours to allow flavors to develop.
2) Rub one side of toasted bread with cut sides of remaining garlic clove; drizzle bread with oil and cut in half crosswise. Add basil to tomato mixture in bowl and toss well. Season to taste with salt and pepper. Arrange crostini on a platter. Spoon some tomato mixture on top of each crostini.

One Year Ago Today: Pasta with Bread Crumbs and Herbed Tomatoes

Two Years Ago Today: Mexican Rice

Three Years Ago Today: Biscotti Regina

Tortellini with Spinach and Parmesan Cream Sauce

From the kitchen of One Perfect Bite... I've been out of commission for most of the day. My head feels like a watermelon and I suspect the odds of my winning the day's Miss Congeniality contest are nil. It's nothing serious, just a nasty summer cold and medication that has given me sleeping sickness. The Silver Fox, bless him, made dinner tonight, and that proves two things. He is, of course, a great guy, but it also speaks volumes about how easy this dish is to prepare. The recipe comes from the Taste of Home site and it was perfect for our appetites tonight. He pretty much followed their recipe, but used fresh basil in place of dry and replaced the heavy cream with a non-fat half and half. After the fact, we both think the dish also could use less spinach. Half the frozen block would be plenty and 1 pound of wilted fresh baby leaves would be even better. I suspect that when made with a full compliment of heavy cream, this dish rivals the richness of an Alfredo sauce. It nice to have recipes like this in the hopper for insanely busy days. They are fast and delicious, and, if you can get past all that heavy cream, you can have dinner on the table in minutes. This recipe will not be to all tastes, but it is definitely worth a try. Here's how the dish is made.

Tortellini with Spinach and Parmesan Cream Sauce ...from the kitchen of One Perfect Bite inspired by Taste of Home Magazine

Ingredients:
1 package (16 ounces) frozen cheese tortellini
1 small onion, chopped
2 tablespoons olive oil
3 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups heavy whipping cream
1/2 cup grated Parmesan cheese
Additional grated Parmesan cheese, optional

Directions:
1) Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add tomatoes, spinach, basil, salt and pepper.
2) Cook and stir over medium heat until liquid is absorbed, about 3 minutes. Stir in cream and cheese. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened.
3) Drain tortellini; toss with sauce. Sprinkle with additional cheese if desired. Yield: 6 servings

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