Roasted Cherry Tomato Sauce
2-3 pints Cherry Tomatoes (slice half of the tomatoes in half)
3 tbsp sliced garlic (approx 4-6 cloves)
1 tbsp balsamic vinegar
1/4 cup olive oil
1/4 tsp red pepper flakes (more if you like it really spicy)
3/4 tsp salt
1/4 cup chopped fresh basil
1 tsp chopped oregano
Preheat oven to 350
In a large glass pyrex (13x9) toss all the ingredients except the herbs. Roast in the oven until the tomatoes are tender, stirring occasionally for about 40-45 minutes.
Remove from the oven and toss with the herbs
Carbonara with Yellow Zucchini, Lima Beans & Fresh Peas
2 1/4" slices of Pancetta diced (bite size pieces)
1 Yellow Zucchini diced (bite size pieces)
Handful each of fresh Peas & fresh Lima beans ( I bought mine at the Atwater market and shelled them myself! You can taste the difference)
1 Garlic Flower if you have finely chopped
1.5 tbsp chopped fresh thyme (this brings all the flavour so use fresh)
2 egg yolks
4 handfuls of freshly grated parmesan
Salt & Pepper
365 G fussili Pasta or rigatoni
Bring salted water to a boil, add pasta and cook for time on package. Meantime over med/high heat saute pancetta until slightly brown, then remove from pan onto a paper towel. Add zucchini to pancetta oil and leave it in the pan for a few minutes without touching it so it can brown nicely, then toss it to brown all sides, takes about 5 mins total. Add lima beans, peas, garlic flowers & thyme saute for 3 mins then remove pan from heat, add the pancetta back to pan. In a bowl mix the egg yolk, cream and parmesan together. Before the pasta is finished cooking reserve about a cup of the cooking liquid to add to the sauce later. Drain Pasta, toss directly in the pan with the veggies, stir it up a bit, and then add the egg mixture and toss all together right away, be sure to toss the pasta with the egg mixture quickly or you will make scrambled eggs! Adjust seasoning by adding salt & pepper if needed. If you find it isn't saucy enough add a bit of pasta water and sometimes a bit more parmesan is needed. Serve and enjoy!
Boeuf A La Catalane-Julia Child
1/4 lb chunk of bacon cubed
2 Tbsp Olive oil
3 lbs stewing beef but into squares about 1"
1 1/2 cups sliced onions
1 cup unwashed white rice (raw)
1 cup dry white wine
2-3 cups beef stock
2 garlic cloves minced
1/2 tsp thyme
pinch of saffron ( didn't have)
1 crumbled bay leaf ( I used dried and left it whole)
1lb ripe red tomatoes, peeled, seeded, juiced and chopped. ( I drained a can of diced tomatoes) about 1 1/2 cups
1 cup grated parmesan
Equipment needed: medium sized dutch oven (I used a 5.3L round), slotted spoon, a large bowl, a small bowl. wooden spatula (so not to scratch your pot)
Preheat oven to 325
In a dutch oven heat a tsp of the oil and lightly brown the bacon, remove with a slotted spoon to the bowl.
Dry the meat on paper towels, heat the dutch oven until the oil/bacon fat is almost smoking, add the meat a few pieces at a time to brown. When it is brown place in the bowl.
Lower heat to moderate and brown the onions lightly, remove them and add to the bowl.
Stir the rice into the oil/fat for 2-3 minutes until it turns a milk color. Scrape into the small bowl with a spatula for later. '
Pour off any remaining fat, add the wine and stir for a minute over the heat scraping up all the yummy brown bits. Add the bacon/beef/onions back to the dutch oven.
Add the garlic, thyme, salt & pepper, bay leaf & saffron (if using)
Add the stock almost to the height of the beef, bring to a simmer, cover and set in the lower position of the oven to simmer slowly for an hour.
Remove dutch oven from oven, stir in the tomatoes, bring to a simmer, cover and return to the oven for about another hour until the meat is fork tender.
Remove from oven and raise temp to 375.
Skim off any fat if there is any, add more stock or water so that it almost at the height of the beef. Stir in the rice bring to a simmer and cover. Place back in the oven and keep it at a full simmer, do not stir it anymore at this point. Cook for about 20-25 minutes, the rice will have absorbed almost all of the liquid and should be cooked.
Remove from oven, just before serving fold in the Parmesan (if you want)