Okay, last post of the day for me!
I just want to wish everyone who decides to do this little challenge the best of luck. If you don't make the full 30 days, it's okay. If you need to a night out or to order take out, then do it. Hopefully, a little break will be just what you need to recharge & get back into the kitchen to do some more cooking. If not, well, it was worth the try, right?
Happy cooking & eating everyone! I'll be back in a week and joining in!
Tuesday, September 30, 2008
Pappa al Pomodoro - Part 2 + Beef Pot Pie
I ended up buying a loaf of La Brea Bakery Italian bread at the store. It was more crumbly than I thought it would be. Should've gone for the ciabatta! I put my broken up pieces in the oven, tossed with a little olive oil, salt, and pepper, then added it to the soup. I question how much I really like the whole bread in the soup thing. I wonder if I would've enjoyed a more chewy bread that was actually day-old. All-in-all, it was quite tasty.
The tomatoes I used were a mix of San Marzano roma, Black Beauty (or was it Black Prince?), and sun gold and cherry. All were from our garden, except the cherry tomatoes. Rather than leaving the skins on some of the larger tomatoes like the recipe said, I kept the skins on the small ones & cut them into quarters. The soup was so super sweet. I didn't need to add any sugar.
That little knug of pastry sitting on the bowl was just some leftover puff pastry from the pot pie I made (below) to go with dinner.
This is a beef pot pie made from leftover pot roast from a couple of nights ago. I also had some sauteed kale that I mixed into the pie, along with the potatoes and carrots from the pot roast. This turned out so well. The small amount of pot pie was just right as an addition to the soup.
Pappa al Pomodoro - Part 1
Maybe this is premature, but the soup is on the stove right now, and so far, it tastes divine. I'm looking forward to dinner tonight. I'm not sure if I'll actually add the bread, as I don't have day old bread. My plan is to go to QFC and hope that they have the day old basket out. I might do a quiche or something tart-like on the side instead. Nonetheless, here's the recipe from the wonderful Zuni Cafe Cookbook:
For about 4 cups
About 2 pounds very ripe tomatoes
About 1/2 cup extra-virgin olive oil
1 cup diced yellow onions {4 ounces}
Salt
About 3 garlic cloves, coarsely chopped
A leafy branch of fresh basil
Sugar {optional}
About 1/4 pound day-old, chewy, peasant-style bread, most of the crust removed
Freshly cracked black pepper
Core the tomatoes & trim off blemishes or underripe shoulders. Blanch, or blister over an open flame, and peel about half of them; leave the skins on the remainder. Coarsely chop the tomatoes into 1/4 inch bits, taking care to capture all the juices. Collect the tomatoes and juices in a bowl.
Warm about 1/4 cup of the olive oil in a 4-quart saucepan over low heat. Add the onions and a pinch of salt. Stirring a few times, cook over medium-low heat for 5-10 minutes while the onions soften and sweat in their juices; they will become translucent and sweeter. Once they are tender, stir in the garlic. Cook for a few minutes longer, then add the tomatoes ~ juice, seeds, and all ~ and another healthy splash of oil. Raise the heat and bring to a simmer.
Pick the leaves from the basil and set them aside, then push the stem into the sauce. Cook only long enough for the bits of tomato to collapse and release their skins, another 5-10 minutes. Watch the color of the sauce and stop the cooking just as it takes on the characteristic orangey hue of cooked tomatoes. Taste for salt & for sweetness. If you find the sauce too acidic, add a pinch of sugar, but reserve the final judgement until after you add the bread.
Remove the basil stem. Tear the basil leaves and add to the sauce. Tear the bread in fistfuls. Bring the sauce to a boil, add the bread, and stir just until it is saturated and submerged. Cover the pan with a tightly fitting lid, remove from the heat, and place in a very warm spot. Leave the bread to swell and soften for 15 minutes or so.
When you are ready to serve the pappa, give it a vigorous stir to break up the chunks of softened bread, taste again, and adjust for salt and sweetness. Stir in a few more spoonfuls of olive oil...
Serve with freshly cracked black pepper and extra-virgin olive oil.
For about 4 cups
About 2 pounds very ripe tomatoes
About 1/2 cup extra-virgin olive oil
1 cup diced yellow onions {4 ounces}
Salt
About 3 garlic cloves, coarsely chopped
A leafy branch of fresh basil
Sugar {optional}
About 1/4 pound day-old, chewy, peasant-style bread, most of the crust removed
Freshly cracked black pepper
Core the tomatoes & trim off blemishes or underripe shoulders. Blanch, or blister over an open flame, and peel about half of them; leave the skins on the remainder. Coarsely chop the tomatoes into 1/4 inch bits, taking care to capture all the juices. Collect the tomatoes and juices in a bowl.
Warm about 1/4 cup of the olive oil in a 4-quart saucepan over low heat. Add the onions and a pinch of salt. Stirring a few times, cook over medium-low heat for 5-10 minutes while the onions soften and sweat in their juices; they will become translucent and sweeter. Once they are tender, stir in the garlic. Cook for a few minutes longer, then add the tomatoes ~ juice, seeds, and all ~ and another healthy splash of oil. Raise the heat and bring to a simmer.
Pick the leaves from the basil and set them aside, then push the stem into the sauce. Cook only long enough for the bits of tomato to collapse and release their skins, another 5-10 minutes. Watch the color of the sauce and stop the cooking just as it takes on the characteristic orangey hue of cooked tomatoes. Taste for salt & for sweetness. If you find the sauce too acidic, add a pinch of sugar, but reserve the final judgement until after you add the bread.
Remove the basil stem. Tear the basil leaves and add to the sauce. Tear the bread in fistfuls. Bring the sauce to a boil, add the bread, and stir just until it is saturated and submerged. Cover the pan with a tightly fitting lid, remove from the heat, and place in a very warm spot. Leave the bread to swell and soften for 15 minutes or so.
When you are ready to serve the pappa, give it a vigorous stir to break up the chunks of softened bread, taste again, and adjust for salt and sweetness. Stir in a few more spoonfuls of olive oil...
Serve with freshly cracked black pepper and extra-virgin olive oil.
Sunday, September 28, 2008
i'm not sure i can do it
we eat at home. a lot. but 30 days?!? that's a lot. i'm not sure i can do it.
i feel like i need to have a game plan for the whole month. gawd, i'm so planny.
maybe if i slow down and take it one week at a time, i'll be able to do it. i just made my plan for the week, and i ran out of steam at the end. why would i think i can do it for 30 days?
plus, i need to go eat chinese and ethiopian before the challenge starts. it's about the only food that sounds good to me right now.
i feel like i need to have a game plan for the whole month. gawd, i'm so planny.
maybe if i slow down and take it one week at a time, i'll be able to do it. i just made my plan for the week, and i ran out of steam at the end. why would i think i can do it for 30 days?
plus, i need to go eat chinese and ethiopian before the challenge starts. it's about the only food that sounds good to me right now.
the plan
here's my plan for the week. i've already been to the store and everything.
we'll see how i do.
sunday: grilled halibut & corn on the cob (jayson will do it!), tomato/pine-nut/mozzarella salad thing
monday: swiss enchiladas and kale (swiss enchiladas are a divine casserole with chicken, cheese, tomato puree, chilies, cream and tortillas) i plan on making 2 casseroles out of this and putting one in the freezer to eat later
tuesday: chicken thighs (probably with some normal dry seasonings), rice and more of the tomato salad thing (gotta eat those ripe garden tomatoes!)
wednesday: mac n’ cheese and asparagus (i actually made the mac n’ cheese a couple of weeks ago and saved a portion in the freezer) this should be an easy one
thursday: meat loaf, mashed potatoes and peas (how American)
friday: leftovers – there should be tons!
who knows what i'll do on saturday. perhaps breakfast for dinner or sandwiches or more leftovers. weekends should be easy.
wish me luck!
we'll see how i do.
sunday: grilled halibut & corn on the cob (jayson will do it!), tomato/pine-nut/mozzarella salad thing
monday: swiss enchiladas and kale (swiss enchiladas are a divine casserole with chicken, cheese, tomato puree, chilies, cream and tortillas) i plan on making 2 casseroles out of this and putting one in the freezer to eat later
tuesday: chicken thighs (probably with some normal dry seasonings), rice and more of the tomato salad thing (gotta eat those ripe garden tomatoes!)
wednesday: mac n’ cheese and asparagus (i actually made the mac n’ cheese a couple of weeks ago and saved a portion in the freezer) this should be an easy one
thursday: meat loaf, mashed potatoes and peas (how American)
friday: leftovers – there should be tons!
who knows what i'll do on saturday. perhaps breakfast for dinner or sandwiches or more leftovers. weekends should be easy.
wish me luck!
Saturday, September 27, 2008
Almost Forgot!
I found this recipe for pate brisee in Martha Stewart's magazine yesterday, while waiting in the doctor's office (sorry, I didn't have space or time to copy down the actual instructions!):
2 1/2 cups All-Purpose flour
1 tsp salt
1 tbl chopped thyme (optional)
2 sticks (8 oz) butter, cold, cubed
1/2 cup ice water
Oh, wait! I did jot down the method, sort of!
1) pulse together the flour, salt and thyme.
2) add the butter and pulse until crumbly
3) add 1/3 cup of the water and pulse until the mixture just comes together, no longer than 30 seconds; add the remaining water if the dough is too dry and crumbly
2 1/2 cups All-Purpose flour
1 tsp salt
1 tbl chopped thyme (optional)
2 sticks (8 oz) butter, cold, cubed
1/2 cup ice water
Oh, wait! I did jot down the method, sort of!
1) pulse together the flour, salt and thyme.
2) add the butter and pulse until crumbly
3) add 1/3 cup of the water and pulse until the mixture just comes together, no longer than 30 seconds; add the remaining water if the dough is too dry and crumbly
Getting Prepared
I can't believe October 1st is in just a few days. We were at Costco this morning, & they had their Christmas stuff out! Actually, I was at Macy's downtown this week, and there was a section closed off downstairs, and it looked like they were getting ready to do their holiday window displays. Yikes!
But, there are two things to look forward to this October...Halloween & my 30 day dinner challenge. I'm actually a little nervous. But, I've been doing a little planning (um, mostly just on paper)...
-I have a small batch of pate brisee (tart/pie dough) ready in the freezer.
-I've placed my meat order with Thundering Hooves - it's a big one! There's ground beef, ground pork, beef hanging tenders, pork chops, a whole chicken, and a couple of braising meats.
-I have a list of basic staples we may need: noodles, rice, beans, onions, carrots, celery, garlic, shallots, red & white wines for cooking, and stocks. I'm sure I'm missing something.
-I've gone through one cookbook (Zuni Cafe), so far, to bookmark some recipes that I may like to try out this month.
-I bought a pastry cutter & a squeeze bottle today? Why? I don't know, just thought I might need them. This challenge is a good excuse for me to buy new kitchen do dads.
Tell me some of the things you are doing to prepare. It might help me out!
But, there are two things to look forward to this October...Halloween & my 30 day dinner challenge. I'm actually a little nervous. But, I've been doing a little planning (um, mostly just on paper)...
-I have a small batch of pate brisee (tart/pie dough) ready in the freezer.
-I've placed my meat order with Thundering Hooves - it's a big one! There's ground beef, ground pork, beef hanging tenders, pork chops, a whole chicken, and a couple of braising meats.
-I have a list of basic staples we may need: noodles, rice, beans, onions, carrots, celery, garlic, shallots, red & white wines for cooking, and stocks. I'm sure I'm missing something.
-I've gone through one cookbook (Zuni Cafe), so far, to bookmark some recipes that I may like to try out this month.
-I bought a pastry cutter & a squeeze bottle today? Why? I don't know, just thought I might need them. This challenge is a good excuse for me to buy new kitchen do dads.
Tell me some of the things you are doing to prepare. It might help me out!
Subscribe to:
Posts (Atom)