Recipe: Fresh Fettucini with Basil

I am very enamored with my basil bush right now. It is August; temperatures are in the upper nineties and heat indexes are topping 100 degrees. Unlike me, basil thrives in this weather. There is just enough rain to keep it moist and because it's in a shady spot it hasn't gone to seed. This is the first time I have actually planted basil directly in the ground and not in a pot; I had no idea what a difference that would make.

With this plethora of basil I was craving something simple and herby. The dish is basically pasta with a rough chop pesto. Instead of emulsifying the basil with oil, cheese, garlic, and pine nuts I rough chop everything and toss it together. To bring out a more intense flavor I always toast pine nuts before adding them in. I also make this with pistachios and walnuts as a substitute.

Fresh Fettucini with Basil

1 pound fresh pasta noodles

3 cups (approximately) fresh basil, cut into chiffonade

1 cup freshly grated parmesan cheese

1/4 cup toasted pine nuts

2 garlic cloves, thinly sliced

1/4 cup olive oil

sea salt and freshly ground pepper to taste

1. Boil the pasta and drain. Place pasta in a serving dish and add remaining ingredients. Toss until well combined. Serve hot or cold.

Recipe: Tortellini Pasta Salad with Heirloom Tomatoes and Basil

I'm not even going to make up excuses to explain my absence, nor say I'm back permanently (I will try though). Thank you for all your kind emails. Thank you for continuing to sign up for the newsletter. No, the subscriber service is not broken, it's the newsletter writer- she took a hiatus- a long one. But, I have so much more to say, still. There are about a dozen unfinished posts in the edit posts section, hopefully I'll get to most of them soon. Be on the lookout for my grandmother's home-made tortellini, it's one of the unfinished posts and my very favorite. I just need a little motivation. A new camera would help- until then, we have Arthur and his camera. Recently, my friend A said to me, "Your blog should not be about food!" She said this in reference to all the shenanigans that go on in my life, maybe I'll incorporate both- it will certainly be much more amusing around here. It's a good thing I have the ability to laugh at myself! For now though, lets focus on food...

Living in south Louisiana with the temperature rising over 110 degrees makes staying cool while cooking a challenge. I moved to a new house not too long ago and my beast of a range does not have an adequate hood system. (Yes, I moved the range with me... we're attached to one another- mostly me). Turning the oven on is not so ideal right now, when it reaches 350- so does the kitchen. Since food is constantly on my mind, being both my livelihood and my hobby, I am constantly thinking up new concoctions. At present, it's any type of salad, cold soup or pretty much anything which does not require turning the oven on. This may not be one of my most creative meals, but it's great hot or cold, I find it is easy to make and the ingredients are typically at hand. When fresh tortellini is not available, dry pappardelle is a great substitute.

Even in this unbearable heat, my garden is bustling with basil. I can't seem to use it fast enough, soon it will be as tall as me (that, not being much of a challenge). I found a great high quality fresh pre-made tortellini at Whole Foods, the brand is RP Pastas. Mostly I like it because it just simply tastes good; when comparing it with other pre-made fresh pastas I think it is exceptional because the individual raviolis or tortellini are well sealed and don't fill up with cooking water while they boil. (it's a pet peeve of mine when the filling leaks out or water gets in, which makes for squishy ricotta inside and dilutes all the flavors).

I like to shave the parmesan cheese with a vegetable peeler as opposed to grating it so it remains in larger pieces (have I mentioned how much I love cheese?). When sauteing the garlic and pine nuts, make sure to keep heat moderate so as to not burn either- don't get distracted--I've burnt many a pine nut this way. Sometimes I saute half the basil in with the pine nuts- it fries up and turns crunchy which gives the dish added texture. Adding Boiled shrimp or shredded rotisserie chicken would be an easy way to make the salad a little more substantial.

From start to finish, you can prepare the dish in about 20 minutes or less. Serves 4 side servings or 2 entrees.

Tortellini Pasta Salad with Heirloom tomatoes and Basil

1 large ripe Creole or heirloom tomato, 1" dice

1 cup basil chiffonade

1/4 cup pine nuts

1/4 cup shaved Parmegiano Regianno

1/2 lb. container fresh cheese tortellini

1 clove garlic, thinly sliced

olive oil

freshly ground black pepper and coarse sea salt

1. Boil pasta until cooked through, approximately 10 minutes. Drain and cool with running water. Set aside in a serving bowl.

2. In a small skillet over medium-high heat, heat about 4 tablespoons olive oil until almost smoking. Add garlic and pine nuts, cook until lightly browned. Remove from heat and toss with pasta. Add tomatoes, basil, and cheese. Season generously with salt and pepper and serve.

Spring Greens Salad with Sherry Vinaigrette and Gorgonzola Dolce

You may have noticed I like small meals, specially when I can make them in a small amount of time and still get something interesting and flavorful. I eat a salad almost every day, at the restaurant it is definitely my go to meal for lunch- it's a good thing to balance out all the desserts and chocolate I enjoy so much. I made this spring greens and herb salad after finding a beautiful bag of Mache' greens at the farmers market. I also added herbs from my very early spring garden. Nasturtium leaves which are quite peppery, fresh Thyme and some Greek Oregano. The Greek oregano is doing so well in it's new spot in the garden, I am having to prune it just to keep it from taking over- it's amazing. I made a Sherry vinaigrette which I love, added Thyme and garlic to it and a little honey to cut down on the acidity, then topped the salad off with some yummy Gorgonzola Dolce. The vinaigrette and the gorgonzola Dolce are also quite good with roasted or blanched asparagus.

Ingredients

For the salad use your favorite baby greens and herbs, here are some ideas: Mache', Frisse', Red Oak, Green Oak, baby Romaine, baby Spinach, Radicchio, Clover, and Dandelion greens. For herbs I like to add Nasturtium leaves and flowers, Oregano, Mint, Flat leaf parsley, and my all-time favorite- Thyme.

I added tomatoes and avocado because it's what I had on hand, but bell peppers, carrots, radishes, and cucumber would be great additions as well.

4 oz. Gorgonzola Dolce, crumbled

Sherry Vinaigrette

1/2 cup sherry vinegar
3 tablespoons extra virgin olive oil
1 tablespoon fresh Thyme leaves
1 teaspoon fresh garlic, finely chopped
2 teaspoons honey
1 heaping teaspoon Dijon mustard
Freshly ground black pepper
Coarse sea salt

1. Combine all ingredients together in a small jar with a lid (I use a jelly jar). Shake well until emulsified. Season generously with salt and freshly ground pepper. (about 1 teaspoon sea salt and 3 turns of the pepper mill) Store in the refrigerator up to 1 week. Drizzle lightly over greens top with Gorgonzola Dolce and serve.

Caribbean Black Bean and Rice Salad

I am not a very big meat eater, if you have browsed the list of recipes here you may have noticed meat is not one of my main ingredients. I am not a vegetarian, but I would rather eat vegetables, fruits, and grains more so than a big steak. I make this dish fairly regularly, specially on the nights I am cooking for myself. I love to eat this over some crisp greens while still warm or chilled as a salad, specially in the summer time.

The color and flavor the Saffron imparts on the rice is wonderful. The longer the beans and peppers marinate in the dressing, the more flavorful they will become. The dish comes together in under 30 minutes.

Caribbean Black Bean and Rice Salad

1 cup uncooked jasmine rice
2 cups water (to cook the rice)
2 pinches saffron threads, about 1/8 teaspoon

1 can black beans, drained and rinsed
1/2 yellow bell pepper, diced
1/2 red or orange bell pepper, diced
1 small tomato, seeded and diced
1/4 -1/2 jalapeno pepper (depending on how spicy you like it)
1/4 cup chopped fresh cilantro
salt and pepper to taste
1 avocado, sliced for garnish
additional cilantro leaves for garnish

Vinaigrette

1/3 cup olive oil
1/4 cup white vinegar
1 teaspoon coarse sea salt
1 1/2 teaspoons cumin
1/2 teaspoon chili powder blend
1 teaspoon Dijon mustard
freshly ground black pepper
1 garlic clove, minced

1. In a small sauce-pan over medium heat, bring water to a boil. Add saffron and rice, stir well place lid on pot and reduce heat to simmer. Cook until water has absorbed and rice is tender, about 20 minutes. Or, alternatively cook in a rice maker according to directions.

2. Make the vinaigrette by combining vinaigrette ingredients in a small bowl with a whisk until emulsified, set aside. While rice is cooking chop and combine peppers, tomatoes, cilantro, and black beans. Add half of the vinaigrette and toss to combine, season with salt and pepper to taste and set aside.

3. When the rice is cooked, place in a medium bowl and toss with the other half of the vinaigrette while rice is still warm. Season with salt and pepper to taste.

4. Combine rice and bean mixture and serve garnishing with avocado and additional cilantro.

Lentil Salad with Goat Cheese and French Vinaigrette

It seems like every year after Christmas, I am ready for winter to be over and Spring to begin. Unfortunately, that isn't the way it works and even though it's not exactly freezing outside, it is chilly and damp enough enough to remind me it is still December and we at least have 3 more months of this. This is also the time of year I get more than a little restless and come down with a massive case of wanderlust- the root of this is that I really wish I was at the beach right now. So of course I am craving the foods I eat at the beach- my corn and tomato salad, but neither of the main ingredients is at it's prime right now so I will have to wait not only for the salad, but for the beach as well.

Last night I was looking through all the magazines I haven't had a chance to go through for the last month. My favorite is Australian, Donna Hay, which really isn't helping matters at all since it is Summer in Australia and the magazine reflects it. So, this morning I compromised and decided to make a lentil salad which I drizzled with a French Vinaigrette. After all the rich holiday foods I have been eating and making, this is a nice fresh change. This Lentil salad is also very versatile, I have made chicken to go with it as it is good cold, hot and at room temperature. The vinaigrette is also really tasty on it's own, but the vinegar and oil separate very quickly so I found the best method to make it is by mixing it in a little jar. I saved a pretty little recycled jelly jar for this purpose, I put all the ingredients in, put the lid on and shake away which keeps me from endlessly whisking. I store it in the jar, and just shake it up when I need more. The vinaigrette will keep in the refrigerator for about a week.

I love lentils, my favorite are French Puy Lentils, they cook very quickly and have a very earthy flavor. I find that when making salads that is the best variety, although for soup I like green lentils as they are a little creamier when cooked. You may use either variety, the French ones will cook in about 25 minutes while green lentils will cook in about 45 minutes. Check them often while they simmer to make sure they do not overcook.

Lentil Salad
8 oz French Puy Lentils
2 Tablespoons olive oil
2 Bay leaves
1 sprig fresh Thyme
1/2 bell pepper, finely chopped
1 celery stalk, finely chopped
2 teaspoons minced shallots
1 teaspoon minced garlic
1 small tomato, seeded and diced
1/4 cup chopped fresh herbs- parsley, thyme, oregano
salt and freshly ground black pepper
4 cups chicken stock
4 oz crumbled goat cheese

French Vinaigrette
1/3 cup red wine vinegar
1 tablespoon minced shallot
3 teaspoons Dijon mustard
1 teaspoon coarse sea salt
1 teaspoon freshly ground black pepper
1/2 cup vegetable oil
1/2 cup olive oil

1. In a medium saucepan over medium heat combine olive oil, lentils, celery, bell pepper, shallots, garlic, bay leaves, and sprig of thyme, season with salt and pepper; cook until vegetables are tender, about 10 minutes.

2. Add enough chicken stock to cover lentils by a couple of inches, the amount will depend on the size of your pot. Bring to a boil, then reduce heat and simmer for 25-45 minutes depending on the type of lentils used, (see above). When lentils are tender, remove from heat, drain, discard bay leaves and thyme and set aside to cool.

3. Make vinaigrette by either shaking ingredients in a covered jar or by whisking together in a bowl.

4. In a serving bowl combine lentils, tomatoes, and fresh herbs. Drizzle with 1/2 cup vinaigrette and taste for salt and pepper. Add goat cheese and garnish with extra herbs, serve cold or at room temperature. If you are making the salad a day ahead add the herbs right before serving.

Lime Caper Vinaigrette

While trying to decide what to post next, my friend Laura actually requested a vinaigrette recipe to complement the crab cakes. So I decided to give her a simple recipe that doesn't call for too many special ingredients she may not readily have. Which makes me wonder what she actually does have in her pantry...as a law student who is learning to cook I doubt it's too diverse, but this should fit the bill.

A few notes-- use fresh lime juice, bottled lime juice is always a no no(there is only one exception for me and that's a whole other subject). I use French Sal de mer which can be purchased at Williams Sonoma, It's moister and tastes much much better than either regular table salt or Kosher salt. The chili powder blend I use comes from Dean and Deluca, I purchase it two tins at a time since I have to go through the trouble of ordering it by post. Capers- I could write a whole post just on those, but I will refrain and tell you 2 important things, the smaller the better and those preserved in salt are better than capers in brine. OK...that's it I think, now here's the recipe:

Lime and Caper Vinaigrette

2 Tablespoons extra-virgin olive oil
1/4 cup fresh lime juice
1/4 cup finely chopped fresh flat leaf parsley
2 dashes Tabasco sauce
2 teaspoons capers
1/2 teaspoon dried hot red pepper flakes
1 teaspoon chili powder blend
Sea salt and freshly ground black pepper
1 teaspoon sugar

Makes 1 cup

In a small bowl, whisk together olive oil, lime juice, parsley, 1 Tablespoon water and Tabasco. Stir in capers, red pepper flakes salt, pepper, chili powder blend and sugar. The vinaigrette will keep covered in the refrigerator for 2 days.