50 Women Game-Changers in Food - #5 M.F.K. Fisher - Bucket Bread

From the kitchen of One Perfect Bite...If her recipes don't inspire you, I suspect her words and command of language will. M. F. K. Fisher was, arguably, the finest food writer of the last century. Strangely enough, she never considered herself to be that. Her keen eye surveyed the human condition and her strong voice used food as a metaphor to describe what she witnessed. She recorded what she saw, and wrote with such authority and compassion that her essays, articles and short stories captivated the audiences who read them. Born to a family of journalists, she understood the power of the written word. Her education and travels exposed her to other cultures and the food that sustained them. She combined her knowledge of food and language and, in doing so, set the standard by which food writers are still judged. She is most deserving of the place she has been given in Gourmet's list of the 50 most important women in food. Her five books on food, now combined and reprinted as a collection, The Art of Eating , reveal her to be a perceptive writer for whom food preparation was just a small part of a much larger story. In her own words: "It seems to me that our three basic needs, for food and security and love, are so mixed and mingled and entwined that we cannot straightly think of one without the other . . . There is a communion of more than our bodies when bread is broken and wine drunk." Many consider her to be the inventor of food writing. It's hard to argue with that. I thought you might enjoy hearing a few of her reflections.



When I saw this video, I knew that the recipe I selected to represent her work would have to be one for bread. I went back to one of her earliest books How to Cook a Wolf, which dealt quite humorously with wartime rationing, and found this recipe for Bucket Bread. The bread is good, the book is much, much better. Here's her recipe for Addie's Quick Bucket Bread.

Addie’s Quick Bucket-Bread

Ingredients:
1 cake fresh yeast (or 2 1/4 tsp. active dry yeast)
1 cup lukewarm water
3 tablespoons shortening
1 quart whole rich milk
1-1/2 tablespoons salt
3 tablespoons sugar
10 to 12 cups all-purpose flour
grease, butter

Directions:
Dissolve the yeast in the water. Melt the shortening in the milk, but do not let it boil. Combine the two liquid mixtures in a big bowl. Into another big bowl or kettle sift the blended salt, sugar and flour. Pour the liquid gradually into the flour, mixing well, and when feasible knead until smooth. Put the dough into a heavily greased pan, cover with a clean napkin or towel, and let stand in a warm place until double in size. Knead lightly, and let rise once more (about 3 1/2 hours altogether). Make into loaves (Addie slashes her dough into pieces with a sharp knife and then slaps it into shape as if it were a Bad Boy…but any good recipe gives as logical, if less lusty, a procedure), put into well-greased pans, and bake at 350 degrees for about 1 hour. Brush butter on the tops when once they start to brown, and again when the loaves are removed from their pans.

Additional recipes and tributes to M. F. K. Fisher can be found on these wonderful blogs.

Val - More Than Burnt Toast
Joanne - Eats Well With Others
Taryn - Have Kitchen Will Feed
Susan - The Spice Garden
Claudia - A Seasonal Cook in Turkey
Heather - girlichef
Miranda - Mangoes and Chutney
Jeanette - Healthy Living
April - Abby Sweets
Katie - Making Michael Pollan Proud

Everyone is welcome to participate. If you'd like to join us next Friday when we salute Marcella Hazan let me know via email.

Sour Cherry Crumb Cake

From the kitchen of One Perfect Bite...Fruits and berries that are grown in our area are late to market this year. Local strawberries began to appear in farm stands and green markets about 2 weeks ago, but they are still not prime. Each year, I play my own version of Russian roulette, and, to insure the most intense flavor, I postpone buying flats of them for as long as I possibly can. A few years back, I outsmarted myself and we ended up with no berries at all for the freezer or canning kettle. I must be a gambler at heart, because I've postponed going long in berries again this year. The upside to all of this is, that while I'm waiting for strawberries, I've been working on recipes that use sweet or sour cherries. Now, in keeping with my policy of complete disclosure, I must tell you these are not Oregon cherries. They are imported from Washington state to fill market shelves, and, while they are immigrants, they are especially delicious this year. The simple snack cake that I'm featuring today comes from a recipe I've adapted from Martha Stewart's website. The cake is really easy to make and the cherries give it a unique flavor. While I serve this for brunch, it would be a great cake for morning meetings where you would like to serve something new. The cake can be made with fresh or frozen berries. If you use frozen berries, they must be defrosted and drained before they are added to the cake batter. This is a great dessert for those who like their treats barely sweet. Here's the recipe.

Sour Cherry Crumb Cake...from the kitchen of One Perfect Bite inspired by Martha Stewart

Ingredients:
Topping
2 tablespoons unsalted butter, melted, plus more for dish
1/3 cup all-purpose flour, plus more for dish
2 tablespoons granulated sugar
2 tablespoons packed light-brown sugar
1/8 teaspoon salt
1/4 teaspoon ground cinnamon
Cake
1 -1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
3/4 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1/4 cup buttermilk
2 1/2 cups (1 pound) fresh sour cherries, pitted

Directions:
1) Preheat oven to 350 degrees. Butter a 9-inch square baking dish, and dust with flour, tapping out excess.
2) To make topping: Stir together butter, flour, sugars, salt, and cinnamon. Set aside.
3) To make cakes: Whisk together flour, baking powder, and salt in a bowl. With a mixer, cream butter and granulated sugar in another bowl until pale and fluffy. Beat in eggs and vanilla and almond extract. Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour mixture. Beat until just combined. Pour into prepared pan, and smooth with an offset spatula. Dot top with cherries, and sprinkle with crumb topping. Bake until golden and a tester inserted into center comes out clean, about 1 hour. Let cool before cutting. Yield: 9 servings.

Cook's Note: Frozen cherries, thawed and drained, may be substituted for fresh cherries.









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You might also enjoy these recipes:
New York-Style Crumb Cake - The Galley Gourmet
Blueberry Crumb Cake - Stylish Cuisine
Peachy Pecan Coffee Cake - Sweet Kat's Kitchen
Strawberry Coffee Cake - Shih's Cooking
Raspberry Buckle - The Farmer's Wife

Salmon Cakes

From the kitchen of One Perfect Bite...I had about a 1/2 pound of salmon left after my holiday cooking spree. It wasn't enough to make any of the dishes we usually enjoy, but I was determined to use it up and I wanted to find a recipe that turned a very small quantity of salmon into something unusual and delicious. I did some searching and finally settled on a recipe for the most pedestrian use of salmon, the ubiquitous salmon cake. While I had to sacrifice the unusual portion of my quest, I ended up with something really delicious. As it turned out, these cakes aren't anything like the dreadful canned creations remembered from so long ago. So, I'm going to ask you to put the can opener away, replace it with a chef's knife and prepare your taste buds for a real, if simple, treat. The recipe I found was developed by Ina Garten and it is chock full of ingredients that pack these cakes with flavor. I basically followed the recipe as it was written. The few changes I made were the result of necessity rather than intent. While I used some already poached salmon and did away with the yellow pepper called for in the recipe, I still ended up with delicious cakes. I heartily recommend this recipe to you. It is an easy, if time consuming, way to turn a small quantity of fish into something really memorable. Avoid the temptation to add more bread crumbs than the recipe calls for. If the mixture seems too soft to form, stick it in the freezer until it holds its shape and when you cook the the cakes make sure the bottom has crusted before you flip them over.These demand to be served warm. They are so flavorful you won't need a sauce to accompany them. I served ours with roasted potatoes and the first sweet corn of the year. It was a really nice meal. Here's the recipe I used for the salmon cakes.

Salmon Cakes...from the kitchen of One Perfect Bite courtesy of Ina Garten

Ingredients:
1/2 pound fresh salmon
4 tablespoons olive oil + olive oil to brush salmon
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
3/4 cup small-diced red onion
1-1/2 cups small-diced celery
1/2 cup small-diced red bell pepper
1/2 cup small-diced yellow bell pepper
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon hot sauce (i.e.Tabasco)
1/2 teaspoon Worcestershire sauce
1-1/2 teaspoons crab boil (i.e. Old Bay) seasoning or see Cook's Notes below
3 to 4 slices stale bread, crusts removed
1/2 cup mayonnaise
2 teaspoons Dijon mustard
2 large eggs, lightly beaten

Directions:
1) Preheat the oven to 350 degrees F.
2) Place salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
3) Meanwhile, place 2 tablespoons butter, 2 tablespoons olive oil, onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
4) Break bread slices in pieces and process in a food processor. Spread crumbs in a single layer on bottom of a cookie sheet. Toast in oven for 5 minutes until lightly brown, tossing occasionally.
5) Flake chilled salmon into a large bowl. Add 1 cup bread crumbs, mayonnaise, mustard, and eggs. Add vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 cakes of equal size.
6) Heat remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. Add 5 salmon cakes to pan and fry for 4 minutes per side, until browned. Transfer to paper towels to drain. Keep warm in a 250 degree F oven while remainder of salmon cakes are fried. Serve warm. Yield: 10 salmon cakes.

Cook's Notes - Crab boil is a spice mixture used to flavor the water in which crabs or other shellfish are boiled. If you are unable to purchase it, this homemade mixture can be substituted.

Old Bay-like Seasoning

Ingredients:
1 tablespoon ground dried bay leaves
2 teaspoons celery salt
1-1/2 teaspoons dry mustard
1-1/2 teaspoons ground black pepper
1 teaspoon sweet or smoked paprika
1 teaspoon ground celery seeds
1/2 teaspoon ground white pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground cloves
1/8 teaspoon ground mace
1/8 teaspoon ground cardamom
1/8 teaspoon ground allspice

Directions:
Combine all ingredients and mix thoroughly. Store in an airtight container and store in a cool place. Use with seafood or chicken. Makes about 1/4 cup.








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Salmon Burgers - Steamy Kitchen
Salmon Cakes with Lemon Yogurt Sauce - Guvi's
Pan-Fried Salmon Cakes, Sauce Remoulade - Edible Aria
Salmon Cakes with Lemon Herb Mayonnaise - Inspired 2 Cook
Dill and Caper Salmon Cakes - Coconut and Lime

Watermelon Gazpacho

From the kitchen of One Perfect Bite...I'm not a huge fan of chilled fruit soups. I enjoy gazpacho now and then, but it is not the type of dish I ever have a yen for. If it appears on the table that's fine, if it doesn't, that's fine too. I had a pleasant surprise this weekend. A watermelon gazpacho was one of the dishes we shared with friends at the potluck on Saturday. It was extraordinarily good and I was unprepared for how tasty it could be. While tomatoes and other vegetables had obviously been used in its preparation, the dominant flavor was a watermelon whose sweetness had been slightly tempered by the addition of vinegar and olive oil. It had amazing color that my photo only hints at. My soup, and almost all the others I found on the web, look red or orange in photographs. The soup is actually pink. In a completely pureed state, it would be a perfect starter for a bridal shower, especially if served in cocktail glasses. I prefer my gazpacho without chunks, so I kept the whole pieces of fruit to an absolute minimum. While sweet peppers and other vegetables can easily be added to the ingredient list, use an easy hand with them. It is important not to overwhelm the watermelon flavor that this soup is all about. Like all chilled soup, you''ll find this needs a generous measure of salt to season it. Here's the recipe I used to make the soup.

Watermelon Gazpacho...from the kitchen of One Perfect Bite

Ingredients:
2 cups chopped ripe red tomatoes
1 small jalapeno pepper, ribs and seeds removed, coarsely chopped
5 cups cubed fresh water melon, divided use
1 tablespoon sherry wine vinegar
1/4 cup extra virgin olive oil
2 tablespoon minced red onion
1 small cucumber, peeled, seeded, and finely chopped
2 tablespoons minced cilantro, plus more for garnish
Kosher salt and freshly ground black pepper
1/4 cup crumbled feta cheese

Directions:
In a blender, puree tomatoes, chile, and 4 cups of watermelon. Pour in sherry wine vinegar and olive oil and pulse. Add onion, cucumber and cilantro and season with salt and pepper. Puree until smooth. Pour into chilled bowls and sprinkle with cilantro, feta, and remaining watermelon. Serve. Yield: 6 to 8 servings.







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Cool and Chunky Gazpacho - The Kosher Tomato
Recipe: Gazpacho for Warm Summer Days - My Healthy Eating Habits
Bloody Mary Gazpacho - Picture Perfect Meals
Mango Gazpacho - Delishhh
Creamy Gazpacho - The Baking Beauties

White Chocolate and Macadamia Nut Muffins

"She's a grand old flag,
She's a high flying flag,
And forever in peace may she wave.

She's the emblem of,
The land I love,
The home of the free and the brave.

Every heart beats true,
For the red, white, and blue,
With never a boast or a brag.

Should old acquaintance be forgot
Keep your eye on the grand old flag."

George M. Cohen



From the kitchen of One Perfect Bite...Today we celebrate the 235 birthday of our country, and the Silver Fox and I plan to make a day of it. The neighboring community of Harrisburg throws a party that's an all day affair. It begins with a pancake breakfast and ends with a fireworks display along the banks of the river. It's an old-fashioned celebration that draws folks from miles around, and, if you want to take a step back in time, or enjoy vignettes of small town America, you definitely should join us or find a similar community in your own area. I won't be cooking today. Civic and church groups serve everything from pancakes to barbecued chicken, so there's no need to spend time in the kitchen. We'll be meeting with friends for the river side concerts and fireworks later in the day. Everyone is bringing a snack and I decided to make these muffins. They are delicious and transport well. Better still, they can stand a day without refrigeration. They are simple to make and I think you'll enjoy them as much as we do, especially if you have a sweet tooth. The recipe is the creation of Lorie Roach who developed it for a Taste of Home magazine. Lorie blogs at Mississippi Kitchen and Rice Beans and Other Fine Things. Here's Lorie's recipe.

White Chocolate Macadamia Muffins ...from the kitchen of One Perfect Bite courtesy of Lorie Roach

Ingredients:
Muffins
1-3/4 cups all-purpose flour
3/4 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/2 cup milk
1/4 cup butter, melted
3/4 cup white chocolate baking chips
3/4 cup chopped macadamia nuts
Glaze
1/2 cup white chocolate baking chips
2 tablespoons heavy whipping cream

Directions:
1) To make muffins: Preheat oven to 400 degrees F. Place paper liners into 12 muffin cups. Set aside. Combine flour, sugar, baking powder and salt in a large mixing bowl. Combine egg, milk and butter in a separate small bowl. Stir wet ingredients into dry ingredients just until moistened. Fold in chips and nuts. Fill muffin cups two-thirds full. Bake for 15-18 minutes, or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
2) For glaze: Combine chips and cream in a microwave container. Heat in microwave until chips melt. Stir until melted chocolate over warm muffins. Serve warmismooth. Drizzle Melt chips. Stir until smooth. in a microwave, melt chips; stir until smooth. Drizzle over warm muffins. Serve warm if possible. Yield: 1 dozen.









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Blueberry and Banana Muffins -In Vogue at Home
Banana Chocolate Chip Muffins - Sugar Pies
Blueberry Muffins with Almond GranolaTopping - My Life Runs on Food
Chocolate Chip Muffins - Courtney's Sweets
Lemon Poppyseed Muffins - Our Little Corner of the World

Heirloom Tomato Salad

From the kitchen of One Perfect Bite...This is a lovely salad to have on the menu for picnics or barbecues. The play of colors in this dish is spectacular, and its flavors, when made with vine-ripened tomatoes can't be beat. Ideally, it should be made with ripe heirloom tomatoes, but when they are not available, I'm perfectly comfortable substituting other colorful varieties. The salad is one I suspect you'll quickly adapt to your own tastes. The tomatoes can be sliced or diced and the choice of dressing is limited to the cook's imagination. If you were to select one from a bottle, I'd certainly never tell. Homemade or store-bought, my only caution is a reminder to drown the tomatoes in dressing. I like to serve this salad at picnics because it transports easily and jostling in the car won't affect its already rustic appearance. This is the recipe I use to assemble it.

Heirloom Tomato Salad...from the kitchen of One Perfect Bite

Ingredients:
Salad
2 cups torn fresh spinach or arugula
2 cups sliced multicolored heirloom or vine ripened tomatoes
1 cup red and yellow cherry tomatoes, halved
1 cup sliced red onion
Dressing
3 tablespoons olive oil
2 tablespoons rice wine vinegar
1 garlic clove, minced
1 teaspoon fresh, minced marjoram
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon Dijon mustard

Directions:
1) Combine spinach, tomatoes and onion in a large bowl.
2) Combine olive oil, vinegar, garlic, marjoram, salt, pepper and mustard in a small bowl. Whisk to combine. Pour over salad and toss to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon. Yield: 6 servings.







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You might also enjoy these recipes:
Heirloom Tomato Salad with Feta and Oregano Flowers - The Parsley Thief
Heirloom Tomato Salad - Sea Salt with Food
Heirloom Tomato Salad - Culinary Comfort
Heirloom Tomato Salad - The Amateur Gourmet
Watermelon, Feta and Heirloom Tomato Salad- Delicious Dishings

Fresh Salmon Salad with Homemade Boiled Dressing

Homemade Boiled Dressing




Fresh Salmon Salad

From the kitchen of One Perfect Bite...We're heading for the coast today. Pollen counts here in the valley are fearsome and a day of ocean breezes will help clear the head and get the holiday weekend off to a rousing start. I've organized a potluck of sorts and my contribution to communal feast is going to be a salad made with cucumbers and freshly poached salmon. This is not wedding or garden party food. The salmon will be served in chunks that are lightly tossed with a homemade boiled dressing and it will be accompanied by a selection of breads for those with trenchermen appetites or carb cravings. I made the dressing yesterday and it is happily chilling in the refrigerator. The salmon and I are communing as I write this. Once it is done, I'll break it into chunks and refrigerate it as well. My plan is to combine and toss the various elements of the salad just before serving. The combination is lovely and I plan to use the extra dressing for other salads this weekend. Mine will be just one of many dishes that we share today and I'm really looking forward to sampling all of them. Here are the recipes for the boiled dressing and the poached salmon salad. I know that those of you who try them will be really pleased with the results.

Boiled Dressing...from the kitchen of One Perfect Bite

Ingredients:
1 tablespoon flour
2 tablespoons sugar
1 teaspoon salt
1-1/4 cups milk
3 egg yolks, lightly beaten
1/4 cup cider vinegar
1 tablespoon Dijon mustard
2 tablespoons butter

Directions:
1) Combine flour, sugar and salt in a heavy saucepan. Gradually whisk in milk.
2) Place over medium heat and cook, stirring, until mixture starts to boil. Boil for 1 minute. Remove from heat.
3) Gradually stir the hot mixture into the egg yolks. Pour back into saucepan.
4) Add vinegar and mustard. Stirring constantly, bring mixture to a boil over medium heat. Boil for 1 minute. Remove from heat. Stir in butter. Cool to room temperature. Refrigerate. Yield: 1-1/2 cups.

Fresh Salmon Salad...from the kitchen of One Perfect Bite

Ingredients:
Salmon
3-1/2 pound piece fresh salmon
1/2 lemon sliced
1-1/2 tablespoons salt
6 whole black peppers
1 bay leaf
Tops from 2 celery stalks
Dressing
1-1/4 cups boiled salad dressing
1-1/2 tablespoons lemon juice
3 tablespoon fresh snipped dill-half that if using dry
1-1/2 cups peeled cucumbers cut in 1/4-inch dice
Optional garnishes
Leaf lettuce
Tomato wedges
Lemon wedges
Sliced cucumber

Directions:
1) To make salmon: Wash salmon. Place in large kettle or fish poacher. Add just enough water to cover. Add sliced lemon, salt, black peppers, bay leaf and celery tops. Slowly bring to boil, reduce heat and simmer covered for 30-35 minutes, or until fish flakes when tested with a fork. Using a slotted utensil, carefully remove salmon from water and transfer to a plate. Let cool until it can be handled. Remove and discard skin and any bones. There should be about 2-1/2 pounds of salmon remaining. Break into large chunks and chill for several hours.
2) To make dressing: Combine boiled dressing, lemon juice, dill and diced cucumbers in a medium bowl. Mix well and chill for at least one hour.
3) To serve: Just before serving toss salmon with dressing. Season with salt and pepper to taste. Line a bowl or plate with lettuce. Mound salmon in center. Garnish as desired. Yield: 12 servings.







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Smoked Salmon Salad with Lemon Vinaigrette - Just One Cookbook
Smoked Salmon Salad with Dilled Bearnaise Dressing - All Day I Dream About Food
Roasted Salmon Salad with Dill and Balsamic Vinaigrette - Cafe Sucre Farine
Simple (Sensational) Salmon Salad - Cooking with Michele
Lemon-Caper Salmon Salad - Coconut and Lime

50 Women Game-Changers in Food - #4 Martha Stewart - Spaghetti 101

From the kitchen of One Perfect Bite...When I first saw Gourmet's list of the most influential women in food, I was genuinely surprised to see that Martha Stewart ranked higher than some of the other women on the list. I thought about it for a while, and, once I put my personal prejudice aside, I had to conclude that the choice and positioning of her name was probably right on the mark. While she may not be a great cook or writer, and never sparked a movement within the culinary world, the communication empire she built redefined the role of middle-class homemakers and the importance of food and entertaining in their lives. Her definition of the good life included wonderful food served in beautiful surroundings by a creative hostess who knew how to cook and entertain in a gracious and elegant manner. She was able to sell that vision to middle-class America and her empire was born. She created menus and recipes and then sold the dishes and linens on which they could be served. She was a workhorse and a powerhouse who strove for excellence in everything she did and, in doing that, changed the standard by which American homemakers judged themselves.

Picking a recipe that represents the work of this singular woman was not an easy task. There are thousands of them and not all the recipes that bear her name are actually her creations. I wanted to feature one that she considered to be the best of its kind. About 10 years ago, Martha did a series of shows that she called Cooking 101. In these shows she developed a series of recipes that she used to teach basic cooking techniques or highlight favorite family foods. This recipe comes from that series of programs, and, at that time, it had the distinction of being her most popular recipe. If you try this you'll see why. It is very easy to make. The dish has a spare elegance and it really is outstanding when it's made with San Marzano tomatoes and imported pasta. The recipe serves three people, but it can easily be doubled and you can have it on the table in 30 minutes. This is peasant food at its best. Here's how its made.

Martha Stewart's Spaghetti 101...from the kitchen of One Perfect Bite courtesy of Martha Stewart

Ingredients:
2 tablespoons + 1/4 teaspoon salt
1 28-ounce can Italian plum tomatoes, drained
8 ounces thin, best-quality spaghetti
4 tablespoons extra-virgin olive oil
4 cloves garlic, cut into 1/8-inch-thick pieces
1/4 teaspoon crushed red-pepper flakes
1/4 cup fresh basil or parsley leaves, loosely packed and torn
Parmigiano-Reggiano cheese, optional

Directions:
1) In a tall stockpot, bring 3 quarts of water and 2 tablespoons salt to a boil.
2) Use a food mill or potato ricer to crush tomatoes. Reserve juice from breakdown of tomatoes.
3) Drop spaghetti into boiling water; stir. Cook until al dente, about 11 minutes, or according to package instructions.
4) Place a 12-inch saute pan over medium heat; add oil. Add garlic to pan. Cook, stirring occasionally, until garlic is lightly golden, about 30 seconds. Add red-pepper flakes and remaining 1/4 teaspoon salt. Cook until garlic is medium golden, about 1 minute.
5) Increase heat to high. Tilting pan at an angle, add tomatoes and their juices. Cook, swirling pan occasionally, until tomatoes begin to thicken, 5 to 6 minutes.
6) Drain pasta in a colander, reserving 1 cup liquid in case sauce gets too dry. Add pasta to sauce in saute pan; cook until sauce begins to cling to pasta, 3 to 4 minutes. Stir in basil; cook 30 seconds more. Divide among bowls, and sprinkle with cheese, if desired. Yield:2 to 4 servings.

Additional recipes and tributes to Martha Stewart can be found on these excellent blogs.

Val - More Than Burnt Toast
Joanne - Eats Well With Others
Taryn - Have Kitchen Will Feed
Susan - The Spice Garden
Claudia - A Seasonal Cook in Turkey
Heather - girlichef
Miranda - Mangoes and Chutney
Jeanette - Healthy Living
April - Abby Sweets

Everyone is welcome to participate. If you'd like to join us next Friday when we salute M.F.K. Fisher let me know via email.