picture perfect

Deborah

"...that is, to acknowledge that there is more beauty than our eyes can bear, that precious things have been put into our hands and to do nothing to honor them is to do great harm." 

-Marilynne Robinson, Gilead

Traipsing through the Louvre last week I was stunned to discover that you are free to photograph ANYTHING you want in the museum! No flash allowed, but that rule was ignored by the masses clustered around the Mona Lisa. Indignant art history major, I worried about the future of these gorgeous masterpieces, and wanted to enforce the rule myself, but thought better of it as I was seriously out-numbered.

If you can't beat them, at least follow the law of the land. I took a few flash-free snaps of some of my favorite images like this one:

How could I resist this charming Dutch lass?

 

Paintings of food never fail to grab me. I have a future fantasy life of being a vegetable portrait artist. 

When I came across this magnificent cauliflower at a local produce store this week I felt compelled to bring it home and at the very least, take it's pic. And then eat it.

Doesn't it look like a sexy lady with her dress falling off? Well, I think so:)

My recent sojourn in Paris  failed to turn up much in the way of many interesting vegetable recipes. In fact, I believe the French are not all that different from Americans in their vegetable eating habits. Most French meals are based around a prominent meat offering with vegetables as serious second fiddlers. Admittedly, The French know their way around a salad and I bow to their vinaigrettes.

For simple, insanely delicious vegetable recipes Mario Batali knows his stuff. I looked up cauliflower in his Molto Italiano cookbook and found Penne with Cauliflower which in his own words is "...a recipe so simple that it seems, well, almost pathetic."

Pretty funny, Mario!

Penne with Cauliflower-adapted from a recipe by Mario Batali

1/2 cup extra virgin olive oil

4 cloves garlic, crushed

1 tbs. crushed chili peppers

1 head cauliflower, broken into florets

salt & pepper 
1/4 cup white wine

1 lb. penne

1/2 cup chopped fresh herbs- parsley or basil

1/2 cup grated parmasean

Heat oil in saute pan and add the garlic and crushed chili, cook for two minutes till garlic is golden. Add the cauliflower and salt and pepper and cook for about 10 minutes. Add about 1/2 cup water and cover the pan, cooking for another 10 minutes. Add a splash of white wine and continue cooking, uncovered till the cauliflower is tender, maybe two more minutes.

Cook the pasta al dente, drain and add to the cauliflower, tossing to coat the pasta. Add the chopped herbs and the grated cheese.

SERVES 6

ps- has anyone been to EATALY yet? Have not had a chance to get over there and battle the crowds. Maybe next week.

Amanda
I have heard a lot about Eataly, but have not yet had the opportunity to make the trip. One of these days I will venture into NYC to check it out. I've heard it's a mob scene, as one might imagine. But I am sure it is well worth it!

Deb, once again, your pictures are so beautiful! Especially the one of the cauliflower - you should enter that one into a contest!

I have some cauliflower at home - so I might just make this dish for dinner! Looks great. Deb, how long does cauliflower last when kept in the fridge? I bought mine several weeks ago, and it still looks perfect. And did you use the leaves in this dish? It looks like you did in the picture. Just wondering since I never thought of using them.

I think any white wine would really work here. I would buy a decent bottle of white, and use it for the dish, and also for sipping. I would be inclined to go with a nice Pinot Gris - just keep it on the dry side. Pinot Gris is rich and has great texture, with nice acidity as well. It is extremely food-friendly. The grape is known for producing wines with flavors of peach, citrus, apple or pears. Pinot Gris from California will be rich and fruit forward, while in the cooler climates of Europe the wine tends to be more crisp with greater acidity. In Italy, this wine is known as Pinot Grigio (which would also be a great choice for this dish).

Zind Humbrecht is one of my favorite Alsace producers who makes an outstanding Pinot Gris. Not inexpensive, their regular bottling can be found for around $20. Trimbach is another terrific producer in Alsace to look for. But because there are really no "bold" flavors, seasonings, spices, sauces, etc - you can really not go wrong with your wine choice here. I would, however, stick with white.

Presto, pesto!

Deborah
Life has never been the same once I learned (by heart) Marcella Hazan's basil pesto recipe from her seminal tome The Classic Italian Cookbook. It is the classic of the classics and the very first pesto recipe I had ever encountered waaaaaaaaaaaaaay back when.  These days I make pesto in every imaginable configuration- substituting all kinds of herbs and nuts and combinations there-of for the traditional basil and pine nuts, but retaining the tried and true proportions of herb to nut to garlic to olive oil. The results are always happy, which just encourages my wayward instincts.  The real payoff for me is that ALL four kids in my household will actually eat pesto in all its mutations and THAT alone is worth getting happy over.

I like to mix vegetables in with the pasta and the pesto, steaming them in the same water I cook the pasta in. Some good choices are broccoli, peas, green bean, cherry tomatoes, and zucchini.

The family was all home and hungry this week when I looked in the fridge to find spinach and parsley. Perfect. Went for it. Replaced the pine nuts with pepitas and we were good to go. Dinner in minutes and everybody ate!

My friend Dawn in Brookfield, CT. gets a head start growing her own pesto herbs from seed. 

Classic Pesto
by Marcella Hazan (& substitutes by ME):

-2 cloves garlic, crushed with side of knife (there is no substitute for garlic!)
-2 Tbs  pine nuts- I generally use more (pepitas, pecans, walnuts, cashews, macadamia)
-1 teas. salt
-2 cups fresh basil lightly packed (spinach, parsley, arugula, cilantro)
-1/2 cup of olive oil- I generally use LESS
-1/2 cup freshly grated parmesean cheese
-2 Tbs. Romano pecorino cheese
-3 Tbs. Butter, soft- I NEVER put this in, seems unnecessary to me

Place the garlic, nuts, salt and basil and half the olive oil in a food processor in that order,start to process and as the machine is running, slowly drizzle in enough of the remaining olive oil to  get a smooth paste. Remove pesto to a small bowl and beat in the cheese and butter (if using) by hand. If serving pesto over pasta ladle in a few tablespoons of the pasta water into the pesto to thin in out a bit before tossing over the pasta.


Amanda
I never thought of making pasta with pesto for my children. At ages 4 1/2 and 6, they still shy away from anything green. It makes for very difficult food preparation! Though my son does love salad, thankfully. If only they would try pesto,I know they would love it. What's not to love?


I am going to make a point of trying this pesto recipe with macadamia nuts. My favorite! And I can't wait for my basil to start growing in abundance! I started it from seeds, as I did parsley. So I should have no shortage of pesto this summer.


White or red would work just fine with this recipe, including any and all versions! Just depends upon your mood. In particular, there are many styles and varieties of whites that would be delicious with pesto. Sauvignon Blanc, Pinot Grigio, Albarino. My inclination would be to look towards Italy for the perfect match. Vermentino. Currently grown in several Mediterranean countries, it is most commonly associated with Northern Italy, specifically Liguria and the island of Sardinia. The wines are crisp, citrusy with bright acidity. For an afternoon lunch on a warm Spring day, I would lean towards white. It is a refreshing wine, and will also pair very well with a variety of vegetables as well as seafood.


I recently tried the Casanova della Spinetta Toscana Vermentino 2009 (their first vintage) and it was spectacular! It is medium-bodied with flavors of peach and apricot on the palate. Just so enjoyable and very affordable ($15.99)

For red, I would choose something with a bit of old world earthiness, such as a Rosso di Montalcino. The earthy quality of the wine would do well next to the pesto. Rosso di Montalcino is made from 100% Sangiovese, and is considered to be the younger sibling to Brunello. You can enjoy the Rosso with a variety of cheeses as well. This stunning Sangiovese is a little pricier (but well worth it) at around $21.99. Argiano is a great producer to go to for incredible, classic Tuscan wines.

Call Me Crazy

Deborah
The craving came on strong. I wanted olives and I wanted them bad. Nothing compares to that briny, bitter, sour burst of rich oil-soaked heaven. At least that was the way I was feeling last night. I had just come home from seeing the movie Precious (yes, good, good, go) and needed to fix a quick dinner from the contents of the fridge (a familiar theme, but isn't this always the way?). I knew I would find some olives in there, I buy them in large quantities for the parties I cater. Fairways has my favorite olive bar these days with their huge selection. I found the end of a container way in the back shelf. Relief!

I mixed black and green olives to build up a really strong olive flavor

When I think olives I immedialty think pasta. I decided to make a really garlicky-olivey oil base to dress the spaghetti. The other find from the fridge was a handful of tiny sweet bell peppers that I have been seeing in the markets lately. I think one of them was a red jalapeno pepper which suited me perfectly.

These sweet red and yellow peppers are really cute. I stuff them with cheese and bake as an appetizer. The one jalapeno in the back got mixed in by my happy mistake.

I chopped the peppers up small, along with an onion and plenty of garlic and started to slow cook it all in the olive oil. Ok vegans, turn your heads for a minute, I then added a tin of anchovies (yeah!) and the olives, roughly chopped, and let it all cook down while I cooked the pasta.

I found the jar of capers I pulled out of the fridge after I had finished cooking. I would have put them in to intensify the sour briny flavor.

The finish was a big splash of white wine and a ladleful of pasta water to loosen everything up. I even ran outside to my backyard in the rain, in the dark, to pick a few straggling basil leaves. Mix the drained pasta with the olive sauce to coat completely. Top with grated cheese. So so so good!

Spaghetti with Olives and Garlic

1/4 cup olive oil
6 cloves garlic, minced
1 small onion, chopped
1 bell pepper or 6-8 small bell peppers, seeded and chopped
1 cup olives, chopped
2 Tbs. capers chopped
1 small tin of anchovies (optional), chopped
1/2 cup white wine
2 Tbs. fresh basil, chopped or torn
1/4 cup grated parmesan cheese

1/2 lb. spaghetti, cooked al dente

Heat olive oil, add garlic, onions and peppers and cook on a medium low heat so they simmer, for about 10 minutes until vegetables begin to soften and turn golden. Add the olives, capers and anchovies if you are using them, and continue to cook, allowing all the ingredients to soften and mush up a bit, another 10 minutes. Meanwhile, cook the spaghetti in boiling water for 6-8 minutes. Before draining the pasta scoop out a ladleful of the cooking water and add to the olive mixture. Add the white wine and simmer another minute or two. Add the chopped basil and stir in the drained pasta. Toss in the pan to coat the spaghetti with the sauce. Top with grated cheese and serve.

serves two

Amanda
This actually happens to be one of my favorite pastas to make, and one which I make frequently. I always welcome the addition of the anchovies! I'm in love with the whole anchovy, caper, olive combination. I always like to add something spicy to the mix, as you did in this situation. I love fresh spicy peppers, but if I don't have any on hand, I just add some crushed red pepper. The only other thing I do differently is I add cheese that is shredded or shaved because I like the gooeyness it provides! I've never added mixed olives - can't wait to incorporate that tip! And the chopped onion! My mouth is watering just thinking about it.


I am also thinking of the perfect wine. Look for a Vernaccia di San Gimignano, which is named for and produced almost exclusively from the Tuscan city of San Gimignano in the province of Siena in Italy. Right now, we are selling a lot of Cesani Vernaccia di San Gimignano, which for $9.99 is a great bottle of wine. Typically, Vernaccia produces wines which are elegant, and full of white fruit flavors. Delicate aromas of citrus and almond abound, with the wine offering crisp, fresh flavors. The wine can be powerful and full-bodied with a wonderful richness as well. I think the round fruit flavors are a great match for this pasta dish. The exotic fruitiness will be a great counter-balance to the saltiness of the dish. As my stomach growls, I sit here pondering when I will have the next opportunity to try out this sure-fire combination!

Unbelievably Delicious...and Simple!

Amanda
The other day I made such an incredibly delicious, and simple dish that I appealed to Deb to give me a shot at doing a recipe this week. Thank you for your confidence in me! So Deb - how about giving the wine recommendation on this one? I must confess, I never realized how difficult it is to actually create a recipe. For example, my recipe involves broccoli. I was presented with the challenge of conveying to the reader exactly how much broccoli should be used. A cup? Half a cup? The whole broccoli, stalks and all, or the florets? A pound? A head? Half a head? What type of measurement should I use? Help! It's daunting for the non-chef, first-time recipe creator. So, that being said, I can only promise this dish is absolutely delicious. I will provide amounts of ingredients, but really - feel free to use the idea...I won't be hurt if you adjust quantities.

I was really craving brussels sprouts. I love to clean them up, slice them in half, and toss them with a little olive oil. Then, I put them face down on a baking sheet and roast them in the oven for about 15 minutes. That's all I do to them and they are wonderful. But I also love roasting an assortment of veggies. So simple yet so satisfying. This particular evening, I chose to add broccoli and sliced red onion to the mix. My original thought was just to eat them by themselves, but I was craving more.


I prepared some angel hair spaghetti to serve alongside my veggies. Now, the idea to toss the veggies with the pasta may seem a no-brainer to many of our seasoned readers. But to my usual "I-need-a-recipe-to-be-inspired" way of thinking, this thought was akin to Newton's getting hit on the head with an apple. I was so excited by the idea of combining the ingredients as opposed to enjoying the pasta merely as a side. So, I roasted the veggies until the cut side of the Brussels sprouts were nice and brown. I put the broiler on for the last minute or so to let the florets also get a touch browned, as well as the onion.


On a mission, I sliced up a lot of garlic, thin. I sauteed it a bit in some olive oil. I like to cook the garlic to the exact point where it is about to get crisp, but is not quite there yet. It's almost "chewy". I love the nuttiness this method contributes to it. Then, I tossed the angel hair right into the pan, as well as salt and pepper to taste, and a bit of crushed red pepper. Finally, I added the veggies. While still in the pan, I threw in some shaved parmesan. Now, I have cooked a lot of pastas in my day. A lot. This was probably the most delicious, satisfying one I can remember in a long time. And, just so simple!


Well, you get the idea. This is one you can just take and adjust to your own liking. But here is a guideline!
Simple Roasted Veggies with Pasta
Half a head of broccoli florets broken into medium sized pieces
10 Brussels sprouts cut in half
1 red onion sliced thin
6 cloves garlic, sliced thin
Angel hair pasta (not sure what quantity I used. But you can do what I do: cook the whole box and use it for dishes all week long...)
2 tbsp extra virgin olive oil
salt and pepper to taste
1 tsp crushed red pepper (or adjust to your tastes)
shaved parmesan cheese


1. Preheat oven to 400 degrees.
2. Prepare pasta according to directions.
3. Arrange all veggies in a roasting pan and toss with a tablespoon of the olive oil. I like to put the Brussels sprouts cut size down so they caramelize a little. Roast for about 15-20 minutes. Again, I like to put the broiler on the last minute or so, until the broccoli is browned in spots.
4. Heat remaining olive oil in a pan with the sliced garlic. Cook 2 minutes over low to medium heat. Toss in the quantity of angel hair you will be using. Add salt and pepper to taste, and crushed red pepper. Continue cooking for about 4 minutes, tossing it periodically.
5. Add roasted veggies. Cook another minute or so. I add the parmesan while everything is in the pan. This gives it a chance to melt a little and really combine with the rest of the ingredients. This way, it will not just be on top, but will rather blend entirely with the veggies and pasta.
Should serve four. I like to make more then enough for leftovers! Enjoy!


Deborah
A VERY good description of how to cook garlic in oil to...
the exact point where it is about to get crisp, but is not quite there yet. It's almost "chewy".
Amanda, you have said a mouthful! Garlic oil sure makes everything taste good. And this dish looks so good too. Your recipe highlights for me one of the best reasons to cook your own food; you get to make it taste the way you want it to. My first reaction to the recipe was one of slight skepticism. I would not be inclined to pair Brussels sprouts with pasta. Given that, I would never think to further combine it with broccoli. Broccoli and Brussels sprouts are in the same cruciferae or cabbage family. They both would bring a nutty, pungent flavor and rough crunchy texture to the dish. So my question was could it possibly be redundant? However, the addition of the red caramelized onions is inspired and brings a sweet depth to your sauce. I am intrigued and would be THRILLED to try this dish if you made it for me :- )

Is the bottle half empty or half full?

Now I am on the spot for a wine pairing. My first suggestion would be my safe go-to wine: La Vielle Ferme Cotes Du Luberon, a nicely balanced white with a bit of a green overtone that would certainly compliment the vegetables. Another possibility is a wine I picked up over the weekend that I am head over heels about: Masi Masianco Pinot Grigio & Verduzzo. As expected with a Pinot Grigio it has a grapefruit flavor, but this is followed by sweet apricot, and finishes with a velvety vanilla, almost like sweet potatoes. Crazy, no? It is perfectly balanced and just outright delicious (too delicious). I bought it for about $12. 
My knowledge of wines is so limited I can barley do this pairing justice. But thanks for asking Amanda! And thanks for that great recipe.

Head Over Heals...Again

Amanda
I'm hooked on a wine again. Every so often, I fall in love with a wine and fall hard. The wine becomes my everyday "go to" wine for several weeks, before another wine comes along and steals my palate. Don't get me wrong - I love drinking all types of wines from all different regions. It's just now and then I latch on to one, especially if it is an absolute bargain. These days I'm head over heels for a Cotes du Rhone. Chateau Pesquie Les Terrasses is a marvelous blend of Grenache, Syrah, Carignan and Cinsault. It is a lovely, rich, round wine with plenty of sweet red berry fruit flavors. (The wine itself is not sweet). It has elegance and depth, and hints of spice, and a touch of earthiness. The wine comes from the Cotes du Ventoux area of the Rhone region in France, typically known for great values. (This wine sells for the ridiculously low price of $11.99) It is medium-bodied and really is suitable to the summer heat. So, I'm planning on introducing the wine to a friend tonight who is coming over for dinner. Deb - what do you think would be a good match for the wine?

Deborah
Driving out to Shelter Island off the North Fork of Long Island this week to meet with a client I passed countless farm stands. These humble roadside shacks are irresistible to me, so after my meeting I pulled over to a randomly selected stand to check out the goods. What did I find but (a few) heirloom tomatoes! eureka. Amanda's wine selection put me in the mood for something a little bold, so I put together my version of pasta puttanesca for dinner. This dish, the preferred pasta of Italian prostitutes (so the legend goes) is quick and robust and begs for a nice red wine.

Garlic drying at Stone Barns center for Food and Agriculture (more about this place in upcoming posts).

I decided to make a really fragrant olive oil base w/ tons of garlic and capers and then very lightly cook the tomatoes to keep them tasting fresh, almost uncooked. Any variety of good fresh tomatoes tastes good in this dish so I am going to keep the heirlooms to eat straight up in a salad.

Pasta Puttanesca
1/2 extra virgin olive oil
6 cloves garlic chopped
1/2 t red pepper flakes (more as desired)
1 T anchovy paste (I love this stuff from the tube, so easy, but you could add 3 whole oil packed anchovies instead)
2 T capers, rinsed
1/2 sliced black olives
4 large tomatoes chopped
1/2 t salt
1 pd. Linguine

grated cheese to taste

heat the olive oil in a sauce pan and add the next five ingredients. Let the oil come up to a simmer and cook for about 10 minutes till the garlic begins to turn golden. Add the chopped tomatoes and salt and cook another 5 minutes till the tomatoes begin to soften a bit, but not break down. Cook pasta in boiling salted water as directed on package. Drain and toss with tomato sauce. Add cheese to taste.

serves four