Tag Archives: Cherry tomatoes

Too Many Jalapeños?

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If you like to cook and garden like I do, then you probably grow a variety of chile peppers. It doesn’t take but a couple of pepper plants to keep a family stocked with fresh chiles, but I always plant too many. This is especially true with jalapeños, cause we like them.

So here’s an idea that might come in handy when you have jalapeños coming out your ears like I do. Dehydrate them!

I hold the peppers, stem-end, in my left gloved hand (disposable latex gloves are handy for this), and then cut uniform slices with a knife in my right hand. (I’m right handed.)

Place the slices on dehydrator trays, making sure they’re not overlapping.

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I place the heat setting on 118 degrees Farenheit. It typically takes about 24-36 hours, depending on the fleshiness of the chile peppers and the thickness of the slices.

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And take note – even though the jalapeños are dehydrated, they’re still very strong! And during the dehydration process, the air in your house will be chile pepper-potent.

After they’re completely dehydrated, let them cool completely, and store in sealable bags in the refrigerator.

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You can tell that I used green and red jalapeños in the batch I just dehydrated.

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Alternatively, if you don’t own a dehydrator, place the slices on a jelly-roll pan, without overcrowding, and put the pan in the oven at about 200 degrees. It should only take about 8 hours. Lower the heat towards the end – you don’t want any browning, just dehydration.

Either way you dehydrate them, they’re handy for soups and stews, chilis, beans, stuffed bell peppers, omelets, or this stir fry.

Here they are topping a summer zucchini and corn soup.

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Here they are on a chicken curry.

I hope you find dehydrated chile peppers as handy and versatile as I do! Having a dehydrator is also helpful if you have an abundance of cherry tomatoes!

Now, if you have a lot of jalapeños you can do what Debbie and David do from The Mountain Kitchen, which is to make their own chipotle peppers! If you weren’t aware, chipotles are smoked and dried jalapeños. Enjoy their beautiful photo!

Trottole Trapanese

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This is a pasta post, based on my discovering the cutest twirly pasta ever, called Trottole. I purchased the spinach variety, for color.

As is my pattern, apparently, I purchase a unique pasta, then figure out what sauce to put on it. For the trottole, I decided to again make a Sicilian pasta sauce I wrote about five years ago. It got some attention, but not enough.

This sauce is so crazy wonderful and different than anything I’ve ever come across on other food blogs, that you folks need to discover it, too. So here it is again.

The sauce, called Pesto Trapenese, is an uncooked, Tunisian-influenced tomato sauce, that originated in Trapani, Sicily. The sauce is ready before the pasta has finished cooking. I discovered it in Nigella Lawson’s cookbook called Nigellissima.

Ms. Lawson uses fusilli lunghi when she makes Pesto Trapanese, otherwise called telephone cords, but I think these trottole will be a perfect substitute.

Trottole with Pesto Trapanese
Or, Sicilian Pasta with Tomatoes, Almonds, and Garlic

1 pound fusilli lunghi (or other pasta of your choice)
salt for pasta water (to taste)
9 ounces cherry tomatoes
6 anchovy fillets
1 ounce golden sultanas
2 cloves garlic (peeled)
2 tablespoons capers (drained)
2 ounces blanched almonds
2 ounces extra virgin olive oil
Parmesan
1 small bunch fresh basil (approx. 20g / 1 cup, to serve)
Cayenne pepper flakes

Put abundant water on to boil for the pasta, waiting for it to come to the boil before salting it. Add the pasta and cook according to packet instructions, though start checking it a good 2 minutes before it’s meant to be ready.

While the pasta is cooking, make the sauce by putting all of the 7 ingredients through the olive oil into a processor and blitzing until you have a nubbly-textured sauce.

Tip the drained pasta into your warmed serving bowl. Pour and scrape the sauce on top, tossing to coat (add a little more pasta-cooking water if you need it).


Serve immediately and strew with basil leaves.

Grated Parmesan and cayenne pepper flakes are optional.

I’m so in love with the trottole. And they hold their shape beautifully.

And you can bet I’ll keep making pesto Trapanese. At first you taste the bite from the garlic, then the saltiness from the anchovies, then the tang from the capers, and then some raisin sweetness, and finally, the texture from the almonds. The tomatoes are hardly noticeable, yet provide a good base for the goodies.

Try this sauce!!!

 

Trottole with Pesto Trapanese
Or, Sicilian Pasta with Tomatoes, Almonds, and Garlic

500 grams fusilli lunghi (or other pasta of your choice)
salt for pasta water (to taste)
250 grams cherry tomatoes
6 anchovy fillets
25 grams golden sultanas
2 cloves garlic (peeled)
2 tablespoons capers (drained)
50 grams blanched almonds
60 millilitres extra virgin olive oil
1 small bunch fresh basil (approx. 20g / 1 cup, to serve)

Put abundant water on to boil for the pasta, waiting for it to come to the boil before salting it. Add the pasta and cook according to packet instructions, though start checking it a good 2 minutes before it’s meant to be ready.
While the pasta is cooking, make the sauce by putting all the remaining ingredients, bar the basil, into a processor and blitzing until you have a nubbly-textured sauce.
Just before draining the pasta, remove a cupful of pasta-cooking water and add 2 tablespoonfuls of it down the funnel of the processor, pulsing as you go.
Tip the drained pasta into your warmed serving bowl. Pour and scrape the sauce on top, tossing to coat (add a little more pasta-cooking water if you need it) and strew with basil leaves.

 

Got Stale Bread?

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Got stale bread? Make panzanella!

Panzanella is an Italian salad made with stale, or at the very least, leftover bread, and you wouldn’t believe how wonderful it is. I’m sure its origins are peasant-based, because the peasant approach to making meals is all about using everything available to you, without any waste. And that means you never throw away old bread. You just turn it into a salad!

Besides bread, other additions include tomatoes, plus oil and vinegar. Some panzanellas get more involved with the inclusion of cucumbers, olives, and capers. I sometimes like to add some spinach leaves as well. And I have added feta cheese, although at that point it almost becomes a Greek-inspired salad. Italian or Greek, it doesn’t matter. It’s all good!

So today my panzanella is made from leftover sourdough bread, cherry tomatoes, cucumber, mozzarella pearls, purple onion, and lots of basil. No recipe is needed!

Panzanella

Leftover bread or stale bread*
Vinegar, I used red wine vinegar
Olive oil
Cherry tomatoes, sliced
Cucumber, de-seeded and sliced
Small purple onion, sliced
Mozzarella pearls, if you want to include cheese
Pitted Kalamata olives, sliced in halves
Salt
Coarsely ground black pepper
Fresh basil

First, break up the bread or slice it into cubes.
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Place the bread in a serving bowl. Sprinkle generously with vinegar to soften up the bread. This is especially important if using stale bread. See * below for more information on this.
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Add the tomatoes, and sprinkle on some salt and more vinegar.
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Then add the cucumbers, which you can season with salt as well.


Add the purple onions, and the mozzarella pearls.

Add the olives. Season well with salt and pepper, and give everything a toss. Add more vinegar and olive oil as necessary. (If you prefer, you can certainly use a pre-made vinaigrette instead of just using oil and vinegar.)

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Before serving, sprinkle with baby basil leaves, or a chiffonade of basil.

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The salad can also sit at room temperature for up to 2 hours for the flavors to combine. Just toss gently once before serving. The salad is prettier if the bread remains somewhat in intact pieces.
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* Typically, actual stale bread is used for this salad. Then it’s dipped in water to soften. I really don’t like that technique, even though it works. I love vinegar, so I just add a lot of vinegar to the bread before completing the salad. Also, my bread was only a couple of days old, and not stale. I could have dried it out in the oven, but I was fine with the bread as is. Some people grill the bread first before slicing it, but I personally don’t like this option because grilled bread can really tear up the roof of my mouth. But as you can see, there are many options

note: If you have leftover bread but don’t want panzanella, make bread crumbs. That way, there’s no waste!

White Bean-Tomato Gratin

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I love to use tomatoes when they’re perfectly red and ripe during the summer months when my garden is behaving properly. I probably overuse them, in fact, because I love tomatoes so much. Sometimes they’re good just sliced, with a little salt. They are also perfect for fresh sauces and salsas, and I’ll certainly cook them when necessary. None go to waste.

But then there are the winter months. Sometimes, “vine-ripened” tomatoes are available at my local grocery store, but these really fall flat in quality. Which isn’t surprising, of course. They sell them even attached to the vine, but they’re never the same.

Fortunately for all of us, there is such a thing as canned tomatoes. The kind you purchase. I haven’t gotten to the point where I’ve canned my own before, because my garden produces just enough for some nibbling and a little cooking, when, like I said, it’s behaving.

But I really love canned tomatoes. They serve a purpose. I think it’s important to buy the best, highest quality you can find, no matter the price. Because it does make a gigantic difference.

And while we’re on canned ingredients, let’s discuss canned beans. Specifically, white beans. From all of my white bean dip posts you know that I happen to respect canned beans. Certainly there’s nothing quite like home-made beans, from scratch, but white beans, like tomatoes in cans, are wonderful when necessary. (And for pureeing purposes, canned white beans process smoother than home-made, I’ve found.)

So today I’m simply making a gratin using canned white beans and tomatoes. The rest you should have on hand. Within an hour, this gratin was done. And it’s good. Please don’t tell me you don’t have time to cook.

White Bean-Tomato Gratin

2 tablespoons olive oil
1 small onion, finely chopped
4-5 cloves garlic, minced
1 – 14.5 ounce can diced tomatoes, drained
Salt, pepper

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2 – 15.8 ounce cans white beans, rinsed and well drained

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1/2 cup grated Asiago or Parmesan

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1/4 cup dried breadcrumbs
Fresh rosemary leaves, optional

Preheat the oven to 375 degrees.

Heat the olive oil in a small saucepan over medium heat. Add the onion and saute for about 4-5 minutes. Add the garlic and give them a good stir.
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Add the tomatoes, and cook for just a few minutes. There should be no significant liquid in the bottom of the saucepan. Stir in some salt and pepper to taste.
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Stir in the white beans and remove from the saucepan from the heat. Lightly grease a baking dish. The size of the baking dish depends if you want a thin white bean and tomato layer, topped with a significantly larger amount of breadcrumbs and cheese, or a deeper dish, which is what I chose.

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Place the bean and tomato mixture into the baking dish. Cover with the cheese.
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And then cover with the breadcrumbs.
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Drizzle a little extra olive oil over the top, if desired.
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And then sprinkle a few rosemary leaves over the top, if you like rosemary. This is completely optional. Honestly, there’s not much rosemary flavor in just those few leaves, but I happened to have them on hand, and like the looks of rosemary.

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Bake until the top browns, about 15 minutes. Serve hot.

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Today I served the gratin with some sous vide flank steak, which was a really nice combination.
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But the gratin would be delicious with just about any protein.
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Even fish, because it’s not strongly flavored in any way.

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note: If you don’t like rosemary, other options would be to add dried thyme to the white bean and tomato mixture while it’s cooking, or even dried basil or fresh basil. It’s just what flavor you want in the gratin. Even some fresh lemon or orange zest would be lovely. Or, just leave the basic flavors of the onion, garlic, and tomato shine on their own. There is nothing wrong with that.

Nigella and Pasta

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Nigella Lawson is my favorite TV chef. Not just because she is pretty and has a cool accent, but because she’s hysterically funny and loves eating and sharing food.

When I think of Nigella, I immediately think of cake, because it’s obvious she loves cake if you’ve read any of her cookbooks. But after cake, I think pasta. This is a woman who doesn’t worry about carbs or maintaining a gluten-free diet. She eats pasta with gusto.

So I found a unique pasta on her website, Nigella.com, to celebrate pasta and Ms. Nigella Lawson. It was a pasta I’ve never come across before.

This pasta recipe, called Pesto Trapanese, originates from the Italian city of Trapani, on Sicily’s westernmost tip. Geographically, Trapani is closer to the country of Tunisia so its local food has been defined by both Italian and Tunisian ingredients.

As a result, this pesto bears no resemblance to the popular basil pesto with which we’re familiar from Liguria. Instead, it is a savory-sweet combination of tomatoes, raisins, and almonds with the addition of anchovies and capers. Intrigued? I was!

Sicilian Pasta with Tomatoes, Garlic and Almonds

1 pound pasta of your choice, I chose pappardelle
9 ounces cherry tomatoes*
6 anchovy fillets
1 ounce golden sultanas
2 cloves garlic, peeled
2 tablespoons capers, well drained
2 ounces blanched almonds
2 ounces olive oil
Cayenne pepper flakes to taste
Grated Parmesan
Chiffonade of basil leaves, optional

Pappardelle are a beautiful pasta.

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Cook your pasta according to package directions in salted water.

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Meanwhile, place the tomatoes, anchovies, sultanas, garlic, capers and almonds in the jar of your food processor. Add the 2 ounces of oil and process until smooth.

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Ms. Lawson also recommends using about 2 tablespoons of the pasta cooking water in the pesto sauce.

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Without pasta water, mine looked like this, so I didn’t add any water.

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Drain the pasta, then put in a large serving bowl. Immediately add the tomato mixture and stir to combine. Taste for seasoning. I added cayenne pepper flakes. Serve with some grated Parmesan and a few basil leaves, if desired.

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verdict: At first bite, I wasn’t really sure what I thought. Then, it was immediately addicting. You first taste the anchovies, capers, and garlic, then you feel the texture from the almonds, and then there’s the occasional sweetness from the raisins. What an unbelievable pasta sauce. I can see why Nigella eats it cold…

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From Nigella:

“I have come across more than one version of “pesto Trapanese”, the Sicilian pasta sauce from Trapani that differs from the more popularly known Genoese variety in a number of ways. Chief of these is that almonds, not pine nuts, are ground into the mix – a divergence whose origins (in common with a lot of Sicilian food) owe much to Arabic cooking.

I like to use fusilli lunghi, which are like long golden ringlets (or, less poetically, telephone cords) but, if you can’t find them, simply substitute regulation-size fusilli (or indeed any pasta of your choice).

Since the sauce is unheated, it would be wise to warm the serving bowl first but, having said that, I absolutely adore eating this Sicilian pasta cold, should any be left over. It is so easy to make and, being both simple and spectacular, is first on my list for a pasta dish to serve when you have people round.”