Dieter's Herbed Shrimp and Watermelon Salad

From the kitchen of One Perfect Bite...This is another of the main course salads I rely on when I'm watching my weight. It is simple to make, and I've come to love the texture and melded flavors of the herbs and vegetables that bolster the shrimp used in the salad. I use large shrimp, not because they're better, but because they are easier to peel and portion, and I always seem to be in a hurry these days. I prefer to make the salad using oregano or basil, while the Silver Fox is keen on mint. Often the final choice depends on what fresh herbs I have on hand. Unfortunately, the watermelon, which adds a pleasant sweetness to the salad, gets goopy if it sits too long, so plan to make only what's required for the meal at hand. The recipe can, however, be doubled if you have a need for 8 salads. Here is how this salad comes together.

30-Minute Pasta e Fagioli

From the kitchen of One Perfect Bite...It rained all day today. Winter rain is not unusual here, but storms in Oregon's Willamette Valley are rarely the torrential downpours most imagine them to be. It's true we get lots of rain, but it's rarely an all-day affair and our rains are usually marked by sun breaks that make them far more bearable. It was raining this morning and I decided to read, promising myself that I'd get to work once the sun broke through. Trouble is it didn't. I continued to read, and before I knew it dinner time was beckoning and I had nothing set to go. I have a series of recipes for pantry meals that I keep on hand for occasions just like this. I decided to go with this super simple soup because I had scraps of pancetta in the fridge and I thought this would be a great way to use them up. I must also tell you that this recipe is truly child's play, and, if you can operate a can opener, you can have this flavorful and filling soup on the table in about 30 minutes without breaking a sweat. I have nothing against easy meals as long as they are tasty. If you have salad fixings, this soup is substantial enough for a winter meal and I doubt there will be any complaints from those who gather at your table. This is a "warm your innards" soup and I know your family will enjoy this version of an old Italian favorite. So, why not grab your can opener and get started on this version of Pasta e Fagioli. Here is how it's made.

No Matter What You've Heard... - My Recipe Rotation - Pasta Puttanesca

From the kitchen of One Perfect Bite...I hope some of you share my affliction. I have a habit of falling in love with certain dishes and making them so often that more temperate souls tire of them and pray they'll be put them to rest. I get all of that, save for the "put to rest" part. I've been making Puttanesca for better than 40 years now and have yet to tire of it. As a matter of fact, just thinking of it lightens my step. Granted, I love the heady favor of capers and olives and I have never been able to resist any form of noodle, but I think this sauce is really special. Before featuring the recipe for the first time, I did some research that dispelled a lot of notions about the origins of this Neapolitan favorite. Here is what I found and originally posted.

Ladies of the evening are credited with creating this pasta dish. While that makes the origins of the dish more interesting, there's not a lot to support the claim. Pasta Puttanesca did not become popular until the 1960's. A more likely truth can probably be found in the purses of frugal Italian housewives. The sauce is made with a handful of ingredients, many of them leftovers, and by using a bit of this and a bit of that, a filling and delicious pasta could be made for pennies. I'm not completely immune to kitchen fable and romance. My favorite story regarding the origins of the dish comes from the book "Top 100 Pasta Sauces" by Diane Seed who reported, "My introduction to this famous pasta dish occurred when I overheard two elderly priest discussing the pros and cons of spaghetti alla puttanesca ("whore's spaghetti") as they deliberated over the menu in a Neapolitan restaurant. Made of ingredients found in most Italian larders, this is also known as spaghetti all buona donna - the good woman's spaghetti - which can be misleading if one is not familiar with the ironic insult "figlio d'una buona donna" - son of a good woman." Now how does that explain how this particular sauce got its name? In the 1950's Italian brothels were state owned. Italian prostitutes were, for all intent and purposes, civil servants, but they were only allowed to shop once a week and could not shop with "good" Italian housewives. Their meals were made from odds and ends and tinned goods in the kitchens of the brothels. This sauce became one of their specialties. They did not create it, but they sure made it popular. When I was working and my ravenous teens could not wait for a "real" meal, this became one of my go-to suppers. I could have it on the table in 20 minutes and quell the revolution before it gained a foothold in my kitchen. I made this at least once a month back then and it is still a favorite of mine on days when the clock runs out before my schedule does. It's perfect for a Lenten Friday supper. Here's the recipe.

Pasta Puttanesca...from the kitchen of One Perfect Bite

Ingredients:
1 tablespoon freshly minced garlic
1 pound spaghetti
2 tablespoons salt
3 tablespoons olive oil, divided use
1/2 to 1 teaspoon hot red pepper flakes
4 teaspoons minced anchovies (about eight fillets) or 1 heaping tablespoon anchovy paste
1 can (28-oz) diced tomatoes, drained, reserve ½ cup juice
3 tablespoons capers, rinsed and drained
1/2 cup black olives (kalamata) pitted and chopped coarse
1/4 cup minced fresh parsley leaves and or basil

Directions:
1) Bring 4 quarts of water to a rolling boil in a large pot. Meanwhile, mix garlic with 1 tablespoon water in a small bowl; set aside. When water is boiling, add salt and the pasta; stir to separate the noodles. Cook the pasta until al dente. Drain then return pasta to pot. Add 1/4 cup reserved tomato juice and toss to coat.
2) While pasta cooks, heat 2 tablespoons oil in a large skillet set over medium heat. Add garlic mixture, pepper flakes and anchovies to pan. Cook, stirring, frequently, until garlic is fragrant but not brown. Stir in tomatoes and simmer for 8 minutes.
3) Stir capers, olives, and parsley into the sauce. Pour sauce over pasta and toss to combine, adding more tomato juice to moisten if necessary. Adjust seasonings with salt and pepper to taste. If desired, sprinkle an additional tablespoon of olive oil over pasta before serving. Serve immediately. Yield: 4 to 5 servings.

                    

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                   One Year Ago Today:                                                    Two Years Ago Today:

         The World's Best Lemon Bread                                            Weekly Menu for 10-27-2013

              Three Years Ago Today:                                                    Four Years Ago Today: 

             Spiced Harvest Pancakes                                                      Turkish Tomato Rice

Neapolitan Chicken

From the kitchen of One Perfect Bite...What I hoped would be a relatively easy day turned out not to be. It was obvious by mid-afternoon that the elaborate meal I had planned for dinner would never make it to the table. When that happens, I usually turn to my stash of chicken recipes and pull out one that is both fast and easy to make. It had been a while since we had the Neapolitan chicken that I'm featuring tonight. The Silver Fox and I love its strong flavors, but those of you feeding young children will find this dish to be a hard sell. They will complain about the capers and the olives and they will play and pick with their chicken rather than eat it. I learned that the hard way. I do hope you will give this recipe a try. It is evocative of Naples and I know those of you who enjoy Sicilian cooking will be pleased with the results. The sauce, due to the presence of both olives and capers, is by nature salty, so please be careful when you make final adjusts to the sauce. Here is how my version of Neapolitan chicken is made.

Smoky Tomato and Butterbean Soup

From the kitchen of One Perfect Bite...Our weather has changed rapidly this week and the temperature  this morning was 28 degrees. The Silver Fox and I have committed to the 10,000 step program and we walk first thing every morning, weather be damned. As you can tell, I'm way too proud about this, and given half a chance, I'll tell you more about the program than you would ever care to know. I promise not to do that today, other than to tell you I got my comeuppance this morning. It was brutally cold and I was pretty well bundled, with head and face covered in a hijib-like fashion. When walking into the elements, I keep my eyes on my feet rather than on the path ahead of me. Just before throwing my name in the ring for canonization, I happened to glance up and saw another walker, about my age, coming toward me. That was not unusual as there are lots of us on the trail at that time of day, but what did make the encounter unusual was this walker was using a walker to help her move along the path. To make a long story short, she, too, was a 10,000 stepper and while she instantly deflated my ego, she gained my admiration. It usually takes her 3 hours to complete the walk and she does it everyday, save for those occasions when we have a deluge that makes the path slippery. Now I've been known to say, "I don't know how much longer I can do this." I may have to rethink that.

This was the kind of day that begged for soup or stew. My larder was better stocked for soup, so soup became the order of the day. That decision give me the chance to play with a Spanish-type bean soup that I knew would be warm as well as filling. I had a large ham bone in the fridge and butterbeans (lima beans) in the pantry, so I set about re-creating a soup we had in Spain. I almost nailed it. This is almost, but not quite, like a soup we had for lunch in Seville. It is warm and filling, and if you serve it with fresh bread and a crisp salad you have the makings of a Spanish late-night supper. This recipe works best if you have a really smoky ham bone to work with. If yours needs some help, add a half teaspoon or so of liquid smoke to boost the flavor. What makes this soup Spanish? The paprika of course. I do hope you'll give this recipe a try. Here is how this cold weather soup is made.

Spanish-Style Crispy Chicken with Warm Tomato, Lemon and Olive Salad

From the kitchen of One Perfect Bite...This simple chicken dish is packed with Spanish flavor and while it lacks the bells and whistles associated with a company meal, I think you'll find it's perfect for a family supper. In Spain, this meal would be served with French fries, crusty bread and a ubiquitous iceberg salad that seems to accompany all Spanish meals, save for breakfast. While the chicken is simple to make, it requires time to marinate, so if you decide to give this recipe a try keep that in mind. I love the lemon flavor in this dish and to heighten it even further, I use a lemon flavored olive oil for frying the chicken and assembling the salad. The salad is a bit unusual, but it's a great way to use the last of the tomatoes from the garden and it adds some wonderful color to the plate. I do hope you'll give this recipe a try. Here is how this unusual chicken is made.

Tapas - Albondigas

From the kitchen of One Perfect Bite...I hope you appreciate whimsy. The origin of a Spanish tapa, a small snack that is served with drinks, is not really known. Legend has it that illness forced 13th century Castilian king Alfonso X - also known as Alfonso the Wise - to eat small snacks with the wine that had doctors had ordered to maintain his strength. After he recovered from the illness causing his weakness, he decreed that taverns serve food with beer or wine to keep the spirits from going too quickly to patrons heads. A more practical explanation is the use of a saucer or lid to keep dust or insects out of drink glasses. "Tapa" literally means lid and the first lid was probably a slab of bread or cheese placed over the glass in which wine or beer was served. A tapa can be anything from a potato fritter to a small portion of skewered meat, the only requirement is that it must be a small dish of something edible that is served with a drink. Tapa (one snack) or tapas (two or more snacks) should not be thought of as an appetizer or meal starter. If you start eating tapas, you do not stop until you are full. While many tapas can be served as a main course, the tapas portion is about 1/4 the size of an entree and it usually requires several of them to assuage hunger. Tapas are served in bars, not restaurants, and tapas bars are extremely popular in Spain. As family size has decreased, so, too, has the size of most Spanish homes, and space limitations have made it easier to socialize and entertain outside the home. Despite problems with the economy, the tapas culture in Spain is still vibrant and thriving. Albondigas appear on many tapas menus. You'll find these meatballs are a bit softer than their Italian cousins, but they are really good and the cinnamon scented sauce in which they braise is downright delicious. They have the added advantage of being relatively inexpensive and easy to make and I know you and your crew will love them. Here is how they are made.

Frugal Foodie Friday - Fresh Tomato and Basil Quiche

From the kitchen of One Perfect Bite...We have a family owned Italian market in town and during the winter months they provide fabulous fresh vegetables at a reasonable cost. While I like to think of myself as a locovore, there are certain fruits and vegetables we would never have in the winter if I adhered strictly to my convictions. Tomatoes are one of them. Now I am a gal with standards, so the cardboard flavorless tomatoes generally found in supermarkets never make it to my table, but I have been known to pay a king's ransom for heirloom tomatoes in the depth of winter. Fortunately, for me anyway, last week's storm and a lack of customers made it possible for me to buy Brandywine tomatoes at summer prices. This quiche is one of the ways I used them, and I wanted to share this recipe with you because it is inexpensive to make and its cost makes it an ideal candidate for a Frugal Foodie Friday feature. It is perfect for lunch or a weekend brunch, and leftovers can be frozen for up to 2 months. I do hope you'll give this recipe a try. The quiche is delicious and easy to make and I really think you'll be pleased with it. Here is how it is made.

Southwestern Steak and Rice Bowls

From the kitchen of One Perfect Bite...If you are looking for a simple summer supper, I hope you'll keep these quick rice bowls in mind. While they are assembled like their Asian counterparts, they come together more quickly and are packed with the flavors of the American Southwest rather than those of East. The flavors appeal to most people and you can have the bowls on the table in a bit less than 30 minutes, so, they are a perfect way to end a sleepy summer day. The rice bowls are best served warm or at room temperature and the recipe can be easily be scaled  to feed just two people. I hope you'll give this recipe a try. It is a simple way to end the what's for dinner dilemma. Here is the recipe.

Southwestern Steak and Rice Bowls...from the kitchen of One Perfect Bite courtesy of America's Test Kitchen

Ingredients:
1-1/2 cups uncooked long-grained white rice, rinsed
2-1/4 cups water
Salt and pepper
2 tablespoons lime juice
12 ounces cherry tomatoes, quartered
5 scallions, sliced thin
1/4 cup minced fresh cilantro
3 tablespoons olive oil
1 pound sirloin steak tips, cut into strips and sliced thin across grain on bias
2 teaspoons chipotle chili powder

Directions:
1) Bring water rice and 1 teaspoon salt to a boil in a medium saucepan. Cover, reduce heat to low and simmer until rice is tender and water is absorbed, about 20 minutes. Fluff rice with a fork, then gently fold in 1 tablespoon lime juice. Cover pan to keep warm.
2) Meanwhile, combine tomatoes, scallions, cilantro, 2 teaspoons oil, remaining 1 tablespoon lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl.
3) Toss steak in a medium bowl with 1 teaspoon oil, chili powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon oil in a large nonstick skillet over high heat. Add half of sliced beef, breaking up any clumps, and cook without stirring for 1 minute. Stir beef and continue to cook until browned, about 2 minutes. Transfer to a bowl and keep warm. Repeat process with remaining 1 tablespoon oil and second half of beef.
4) Place an equal portion of rice in each of 4 bowls. Top with beef and tomato mixture. Serve warm. Yield: 4 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: No-Bake Cornflake Peanut Butter and Chocolate Bars

Two Years Ago Today: Baked Parmesan Fish Fillets

Three Years Ago Today: Lavender Cheesecake Bars

Warm Chicken and Lemon Pasta

From the kitchen of One Perfect Bite...This is a great recipe to have on file when growling stomachs and a nagging clock demand a quick, yet substantial supper. This pasta takes about 20 minutes to prepare and it uses ingredients that can be found in any grocery store. Better still, thanks in no small part to the fresh lemon and tomatoes that are used in its preparation, it is remarkably light and can trick the palate into thinking that spring has  pushed back winter winds and their accompanying waves of snow. This is an ever-so-slight adaption of another recipe that I found, here, on the Mazola recipe site. I made it for our dinner tonight in an impossible kitchen. The Silver Fox and I retired an old friend today. Our 20 year old Buick has moved on to that great junkyard in the sky and we decided to test her replacement with a maiden voyage to the coast. The trip was planned to include an overnight stay at Loon Lake where said kitchen may be found. The cabin sits directly on the shore of the glass-like lake and the scenery from its porch and windows at this time of year is achingly beautiful. Were it not for the loons and occasional gusts that rile the fallen leaves, you could almost hear the stillness. We've stayed here before and the cabin is lovely, but because it was designed for outdoor cooking, the kitchen is a nightmare. While I don't have to rub sticks to make fire, it does not invite displays of culinary daring do. Whatever you make here must be simple or you'll starve to death. At any rate, if this warm lemon pasta can be made in the kitchen at Loon Lake, it can be made anywhere and I hope you'll do that very thing. Here's the recipe.

Warm Chicken Lemon Pasta...from the kitchen of one Perfect Bite courtesy of Mazola

Ingredients:
1/2 cup extra virgin olive oil
1 tablespoon freshly grated lemon peel (1 large OR 2 medium lemons)
1/4 cup fresh lemon juice
1 tablespoon minced fresh garlic
1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper
1-1/2 pounds boneless, skinless chicken breasts
1 pound cooked pasta (penne, radiatore or cavatappi)
2 cups halved, fresh grape OR cherry tomatoes
1/2 cup chopped fresh basil
Lemon wedges for garnish

Directions:
1) Combine olive oil, lemon peel, lemon juice, garlic, salt and pepper in a small bowl. Set aside.
2) Pat chicken dry using paper towels. Cut into 1-inch cubes and place in a bowl. Pour half of lemon mixture over chicken, reserving remaining lemon mixture.
3) Heat a large skillet over medium heat. Add chicken mixture and cook for 8 to 10 minutes, until cooked through. Remove from heat and add to cooked pasta. Stir in tomatoes, fresh basil and remaining lemon oil mixture. Garnish with lemon wedges and serve immediately. Yield: 6 generous servings.







One Year Ago Today: County Kerry Irish Apple Cake














Two Years Ago Today: Wicked Good Pecan Roll















Three Years Ago Today: Salt and Pepper Pork Chops














Four Years Ago Today: Maple-Nut Chiffon Cake

Frugal Foodie Friday - Pasta Puttanesca with Cauliflower

From the kitchen of One Perfect Bite...This is a fabulously frugal meal that's packed with gutsy flavor. While it is inexpensive to make, it was too costly to include in the recipes I featured for the SNAP challenge, so I held on to it to share with you as a Frugal Friday feature. The recipe is straightforward and uses commonly available ingredients that come together so quickly that you can rest assured that dinner will be on the table in 30 minutes or less. This is a variation of the classic Puttanesca that I featured years ago and I think you will find that the addition of cauliflower lends a meaty texture to the bold sauce that so many enjoy. It makes a perfect meatless meal for Lent and if you enjoy bold flavors I think you'll love this pasta, though I suspect you'll need to prepare a milder tomato sauce for any children who share your table. The recipe for the newer sauce appears directly below. I've also provided a link to the original Puttanesca recipe, complete with it's history, following that. I also wanted to remind you that documentary "A Place at the Table," which features Jeff Bridges and Top Chef's Tom Colicchio, opens in select theaters today and will also now be available for download from iTunes and On Demand. I hope you'll be able to see the movie or read the companion book which you can find HERE. Now on to the recipes.

Pasta Puttanesca with Cauliflower...from the kitchen of One Perfect Bite courtesy of Real Simple

Ingredients:
3/4 pound penne or some other short pasta
3 tablespoons olive oil
1 small head cauliflower (about 1-1/2 pounds), cored and cut into small florets
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 cloves garlic, chopped
1 28-ounce can whole peeled tomatoes
1/2 cup pitted kalamata olives, chopped
2 tablespoons capers, rinsed
1/4 teaspoon crushed red pepper
2 tablespoons chopped fresh flat-leaf parsley
grated Parmesan, for serving

Directions:
1) Cook pasta according to package directions. Drain and return it to the pot.
2) Meanwhile, heat oil in a large skillet over medium-high heat. Add cauliflower, salt, and black pepper. Cook, tossing occasionally, until golden, 4 to 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add tomatoes and their juices, olives, capers, and crushed red pepper. Cook, stirring occasionally and breaking up the tomatoes with a spoon, until cauliflower is tender, 8 to 10 minutes more.
3) Toss the pasta with the sauce. Serve topped with the parsley and Parmesan. Yield: 4 servings.

Cook's Note: For classic Puttanesca flavor, add 2 to 3 chopped anchovies or a teaspoon of anchovy paste along with the garlic. They will add a delicious brininess to the finished sauce.

Classic Puttanesca -  Recipe found HERE

One Year Ago Today: Cinnamon Nut Muffins

















Two Years Ago Today: German Chocolate and Cocoa Almond Cream Cake















Three Years Ago Today: Chicken Mole Poblano















Four  Years Ago Today: Brown Buttered Corn with Fresh Basil

Pork Goulash

From the kitchen of One Perfect Bite...I love the cooking of Eastern Europe and this delicious Hungarian stew is an example of why the region's food has survived food fads and remained so popular. This moist pork stew is redolent with the flavors of onions and paprika and made more interesting with the addition of caraway seeds, which give it a unique culinary identity. Its thick, rich red gravy is wonderful with buttered noodles, and it brings warmth and color to fall and winter table. There is nothing light about this dish. It is a belt buster. Goulash is a simple stew that was originally a soup made with a combination of meats. Nowadays, it is generally thickened and made with beef, but I like this recipe because it uses pork, which I find is quicker cooking and less stringy than its beef counterpart. This version of the dish, developed for Family Circle magazine, is straightforward and you can have this on the table in less than 90 minutes. That's not bad for a stew. I know that those of you who try this recipe will enjoy it. You'll find a small amount of effort produces a dish with great flavor that will not disappoint. Dies ist gut. Here's how the goulash is made.


Pork Goulash...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:
3 pounds pork roast, cut into 1-1/2-inch pieces
3 tablespoons all-purpose flour
2 tablespoons sweet Hungarian paprika, divided use
1/2 teaspoon salt, divided use
3 tablespoons vegetable oil, divided use
1 medium onion, chopped
1 sweet red pepper, cored and diced
3 tablespoons apple cider vinegar
1 teaspoon caraway seeds
1 (14.5 ounce) can diced tomatoes
1 cup beef broth
2 tablespoons tomato paste
Chopped fresh parsley
Cooked egg noodles (optional)

Directions:
1) Combine pork, 2 tablespoons flour, 1 tablespoon paprika and 1/4 teaspoon salt in a large bowl. Heat 1-1/2 tablespoons oil in a large Dutch oven over medium-high heat. Add half of pork cubes to pot and brown on all sides, about 5 minutes. Remove with a slotted spoon; repeat with remaining 1-1/2 tablespoons oil and the rest of pork.
2) Reduce heat to medium and add onion. Cook 3 minutes. Stir in sweet red pepper. Cook 2 minutes. Sprinkle with remaining tablespoon each of flour and paprika. Cook 1 minute. Stir in vinegar; let simmer. Sprinkle with caraway seeds, then pour in tomatoes and broth, scraping up any brown bits from pan. Return pork to mixture. Cover and simmer over low heat for 1 hour. Stir in tomato paste and remaining 1/4 teaspoon salt. Cook, uncovered, 10 minutes. Sprinkle with parsley and serve over egg noodles, if desired. Yield: 6 servings.

One Year Ago Today: Pide - Turkish Pizza

Two Years Ago Today: Soupe au Pistou

Three Years Ago Today: Thai Fish Cakes with Cucumber Relish

Vegetable Strata

From the kitchen of One Perfect Bite...This strata is a wonderful way to use the produce that floods green markets at this time of year. Better still, the dish is relatively easy to make. While there is some chopping involved, the strata comes together quickly and the finished dish makes a wonderful entree for a brunch or light supper. The recipe, which comes from Fine Cooking, is straight forward and easy to follow, and you'll have no problem with this dish, if you follow the recipe instructions. If you want to extract the most flavor from the vegetables, make sure they are browned before they are layered into the casserole. The browning is simple to accomplish if you do not crowd the pan and let the vegetables sit undisturbed for a couple of minutes before you flip them over. Unlike most strata, this one can be baked as soon as it is assembled, and that makes it a great candidate for a weeknight meatless meal. This is a nice recipe, and, if you are partial to egg dishes, I really think you'll like this one. Here's how it is made.

Vegetable Strata...from the kitchen of One Perfect Bite courtesy of Fine Cooking Magazine

Ingredients:
About a dozen 1/2-inch-thick slices French or Italian bread (enough to cover the bottom of your pan), day-old or lightly toasted
1 clove garlic, lightly crushed
Kosher salt and freshly ground black pepper
2 cups milk or a mixture of milk and cream
5 large eggs
1/2 cup freshly grated Parmigiano-Reggiano, divided
Pinch dried red pepper flakes
1 loosely packed cup basil leaves, chopped
2 tablespoons olive oil
1 small onion, finely chopped
2 medium summer squash or zucchini, or 1 of each
2 ripe tomatoes

Directions:
1) Heat oven to 350 degrees F. Lightly butter an 8x8-inch baking dish. Rub top of each slice of bread with garlic clove. Lay slices in dish in one layer, cutting them into pieces where necessary. Season with salt and pepper.
2) Measure milk in a 1-quart measure, preferably one with a spout. (Or measure it and transfer it to a bowl.) Add eggs, half of the cheese, red pepper flakes, and a generous amount of salt and pepper. Whisk vigorously to beat eggs and to combine. Add basil and stir gently. Set aside.
3) In a large sauté pan, heat oil over medium high heat. Add onion; cook, stirring occasionally, until it softens and colors lightly, about 5 minutes. Meanwhile, trim the squash, cut them lengthwise into quarters and, holding quarters together, slice them into pieces about 1/3 inch thick. Stir squash into onions, spread in a single layer, and let sit undisturbed for 1 to 2 minutes to encourage browning; check color before you turn them.
4) Meanwhile, halve and seed tomatoes. Coarsely chop them. When squash is lightly browned on both sides and crisp-tender, add tomatoes, stir to toss, and take vegetables off the heat.
5) With a slotted spoon, transfer vegetables to baking dish, spreading them evenly over bread. Give milk and egg mixture a stir and gently pour it all into the dish. Top with the remaining cheese. Bake until milk and egg mixture sets, about 40 to 45 minutes. Let cool at least 5 minutes, slice into squares with the edge of a spatula, and use the spatula to lift out the pieces. Yield: 4 to 6 servings.

One Year Ago Today: Banana Muffins

Two Years Ago Today: Sweet Pickles

Three Years Ago Today: Salmon Chowder

Julia Child's Basque Piperade

From the kitchen of One Perfect Bite...Each summer, just about this time,  I start to daydream about the heady and distinctive food of the French Basque region. The Basque people occupy a narrow strip of land nestled between the Atlantic Ocean and the western Pyrenees in a region that spans the border between France and Spain. While Basque food tends to be unique, elements of both cuisines can be found in the food favored by the people of this region. Ingredients you might be familiar with, include Bayonne ham and piment d’Espelette, a chili pepper that is used to flavor one of the region's best known dishes, piperade. A fleeting thought of piperade, visually triggered by bins of peppers appearing in farmer's markets, usually begins my reverie, and before I can help myself, I find myself slicing peppers with a vengeance and speed that rivals that of the guillotine. Come September, my freezer will have neatly labeled packets of  stewed and seasoned peppers that will bring sunshine to my winter kitchen.  Plainly stated, I love piperade and serve it often as a main course or side dish, depending on my fancy. The dish is made with sauteed onions, bell peppers and tomatoes that are flavored with Espelette pepper. It can be served with rice or potatoes, and eggs, meat and poultry can also be added to make the dish more substantial. The dish has wonderful color that, by accident or design, reflects the red, green and white colors of the Basque flag. It also has a robust flavor that I find addicting. The recipe I use to make piperade was developed by Julia Child and can be found in her book, The Way to Cook. While there are many fine recipes for piperade floating around, I continue to use hers. It's like an old friend and my kitchen just wouldn't be the same were it to be swapped with another. If you have never had piperade, I hope you will give this recipe a try. It is wonderful and quite easy to make. Use proscuitto to replace Bayonne ham and hot Hungarian paprika as a substitute for piment d’Espelette. I most often use piperade in a braised chicken dish that is so simple it needs no recipe. A cut-up chicken is first sauteed and then placed in a casserole with piperade. It simmers, stovetop, for about 45 minutes and is served with white rice. If you like well-flavored food, I know you will love casserole. Here's the recipe.

Piperade...from the kitchen of One Perfect Bite courtesy of Julia Child

Ingredients:
6 medium tomatoes or 1 (14.5-oz.) can diced tomatoes, drained
1 tablespoon + 2 teaspoons olive oil
4 ounces thinly sliced Bayonne ham or proscuitto, cut into 1/2-inch squares
2 medium yellow onions, halved and thinly sliced
2 medium garlic cloves, minced
2 tablespoons fresh Italian parsley, coarsely chopped
1 tablespoon fresh thyme leaves, coarsely chopped
1 medium dried bay leaf
2 medium red, yellow, or orange bell peppers, cleaned and sliced lengthwise into 1/4-inch strips
2 medium green bell peppers, cleaned and sliced lengthwise into 1/4-inch strips
Kosher salt
2 teaspoons piment d’Espelette or hot Hungarian paprika

Directions:
1) If using fresh tomatoes, bring a large saucepan of water to a boil over high heat. Prepare an ice water bath by filling a medium bowl halfway with ice and water. Using tip of a knife, remove stem and cut a shallow X-shape into bottom of each tomato. Place tomatoes in the boiling water and blanch until the skin just starts to pucker and loosen, about 10 seconds. Drain and immediately immerse tomatoes in ice water bath. Using a small knife, peel loosened skin and cut each tomato in half. With a small spoon, scrape out any seeds, then core and coarsely chop remaining flesh. Set aside.
2) Place a large Dutch oven or other heavy-bottomed pot with a tight-fitting lid over medium heat and add 1 tablespoon of oil. When oil shimmers, add ham or proscuitto and cook, stirring occasionally, until it’s golden brown, about 8 minutes. Using a slotted spoon, transfer to a plate and set aside.
3) Return pan to heat, add remaining 2 teaspoons oil, and, once heated, add onion and garlic. Cook, stirring rarely, until soft and beginning to color, about 8 minutes. Stir in herbs and pepper slices and season well with salt. Cover and cook, stirring rarely, until peppers are slightly softened, about 10 minutes.
4) Stir in diced tomatoes, browned ham, and piment d’Espelette or paprika and season well with salt. Cook uncovered until mixture melds and juices have slightly thickened, about 10 minutes. Remove bay leaf and serve. Yield: 4 to 6 servings.

One Year Ago Today: Key Lime Cheesecake

Two Years Ago Today: Watermelon Limeade

Three Years Ago Today: Baked French Toast with Cardamom and Apricot Preserves

Chicken and Noodles with Parmesan and Tomato Cream Sauce

From the kitchen of One Perfect Bite...It has been such a lovely week. The Silver Fox is feeling better, the staples have been removed from his incision and he is strong enough to pace up and down the ski-slope we laughingly call our driveway. While it has been been damp, occasional sun breaks dry the flowers still clinging tenaciously to our  trees.  The apple trees have begun to lose their blossoms, and when the wind gusts, petals drop in waves like fragrant snow. Spring here is a season of aching beauty that I wish all of you could see. There is other good news to report as well. Most of us laugh at the phrase, technical support. Believe it or not, it actually exists. I had a pleasant and productive encounter with the support team at Photobucket this week. They were pleasant and professional and I want to publicly thank Peggy and her team for solving a problem I could not handle on my own. Kudos, guys.

We've been eating a lot of noodles and pasta the past few weeks. This recipe is one of my own and my healing husband thought it should be added to the collection I maintain here. While the recipe is original, the idea behind it comes from a butter enriched tomato concasse  that Craig Claiborne featured in the original New York Times Menu Cookbook. That recipe used nearly a stick of butter and a half cup of heavy cream. I cannot lie to you, it was delicious, and back in the day when our metabolisms ran quicker than common sense, I made it often. It was so flavorful that I've worked at developing a recipe that had the flavor, if not the richness of that fondly remembered dish. At this time, the only thing the two recipes have in common is the use of tomatoes and egg noodles. This is a lovely quick casserole for a family supper. Deli rotisserie chicken eliminates the need to poach a chicken, and most of the butter and all of the cream have been eliminated, so, this stand-in bears almost no resemblance to its prototype. Is it as good? Honestly, no, but it is delicious in its own right and it is much better for you than Craig's version. One of the ingredients I use in the recipe is a concentrated sun-dried tomato paste made by Amore. It adds enormous flavor to the sauce that binds the chicken and noodles together and I urge you to use it if you can. I am not being compensated for my recommendation and I rarely specify a brand in my recipes. When I do, it's because I've found the product to be best of show. I hope you'll you'll give this dish a try. It is a great family meal. Here's the recipe.

Chicken and Noodles with Parmesan and Tomato Cream Sauce...from the kitchen of One Perfect Bite

Ingredients:
One-Step Sauce Aurore
1-1/2 cups cold milk
2 tablespoons quick-mixing flour (i.e. Wondra)
1 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon concentrated sun-dried tomato paste (i.e. Amore)
1 teaspoon dried tarragon leaves
1/2 cup Parmesan cheese, divided use
Casserole Mixture
1 tablespoon butter
1 tablespoon vegetable oil
1 pint cherry tomatoes, cut in half
1 cup finely chopped onion
1 teaspoon minced garlic
2 tablespoons chopped parsley
3 cups cubed cooked chicken
4 cups cooked egg noodles

Directions:
1) Preheat oven to 400 degree F. Light spray a 1-1/2 quart casserole with cooking spray. Set aside.
2) To make sauce Aurore: Combine milk, flour, butter, salt and pepper in a 2-quart saucepan and bring to a boil, stirring constantly, over medium heat. Boil and stir for 1 minute. Stir in sun-dried tomato paste, tarragon, and 1/4 cup Parmesan cheese, stirring until smooth. Adjust seasoning to taste.
2) To make casserole mixture: Heat butter and oil in 12-inch skillet. When butter has melted, add onions and cook until transparent. Add garlic and cook until fragrant, about 30 seconds. Sir in tomatoes and parsley. Cook until tomatoes soften, but do not cook them to a pulp. Season to taste with salt and pepper. Add chicken and cooked noodles to pan. Add tomato sauce and stir until all ingredients are combined. Transfer to prepared casserole dish. Top mixture with reserved 1/4 cup cheese and bake until heated through, about 20 to 30 minutes. Yield: 4 servings.

This post is being linked to Flowers for Leontien at A Rural Journal.

One Year Ago Today: Rhubarb-Strawberry Jam

Two Years Ago Today: Turnip Griddle Cakes

Three Years Ago Today: Crock-Pot Asian Short Ribs of Beef