Pesto

I had the wonderful opportunity to cook during daylight hours today, something that doesn’t happen nearly enough in my life. As a result, I went a little photo-happy while I made some pesto. Why did I make pesto the day before Thanksgiving when I had plenty of other things to do in the kitchen? Good question. I guess because I had some sad-looking basil in the fridge that I didn’t want to let go to waste.
And because pesto is great.

2 cups roughly chopped fresh basil
4 cloves garlic, chopped
1/2 cup pine nuts
1/2 cup olive oil
1/2 cup grated parmesan cheese
a few pinches of salt

Chop up your basil like this:

It doesn’t have to be finely or evenly chopped at all.
Put it in a bowl.  Add the chopped garlic.  I like 4 cloves, because I like garlic.  You can adjust the amount to your preference.

Add some pine nuts.  If you don’t have pine nuts, you can always use walnuts. 

Pour the olive oil over the whole thing.  I ran out of my cheap everyday olive oil so I had to add a little of the good stuff.  And man is this stuff good…

Today, for the very first time, I realized I didn’t have to dirty all 209340 pieces of my food processor.  Instead, I could use an immersion blender, and I’d only have to wash TWO things! (The bowl, and the blender).  Since I am without a dishwasher, this was an excellent discovery.

Look what a great job the immersion blender does!

Next, add about 1/2 cup shredded parmesan.  You could use Romano instead…up to you.
Stir that in, then taste a little.  It will need some salt.  Add a few pinches and stir well.  Taste again.  Keep adding salt, pinch by pinch, and stirring, until it tastes like pesto.  Trust your taste buds! You’ll know when you’ve added enough.

And there you have it: Home-made pesto!

Simple Marinara

With a half marathon in the morning, I needed my usual pre-race dinner: spaghetti. I’ve been eating spaghetti the night before a race (from 5K to Half-Ironman) for over 10 years, and I see no reason to change it up now. I know it won’t upset my stomach, I know it will give me some carbs to fuel my muscles during the race, and just having that routine gets me into race mode easily. I’m not a front-of the pack runner or anything, but I always try and get a PR, so the more I can do to set myself up for that, the better.

My usual protocol for making pasta sauce includes dumping a 28 oz can of crushed tomatoes and random odds and ends into a sauce pan, heating it for about 10 minutes, then pouring it over pasta. It always turned out good enough – why bother with a recipe? However, when I saw That Girl’s recipe I decided to give it a go. I just made a few changes – using fresh basil because I happened to have some on hand, adding about 1/2 tsp of sugar to balance the acidity of the tomatoes, and tripling the garlic because we can’t get enough around here. It was really good, and definitely got me in the mood to go out and run 13.1 miles!

(adapted from Paved With Good Intentions)
1 small onion, chopped
3 clove garlic, chopped
1 Tbsp canola oil
1 28 oz can crushed tomatoes
1 15 oz can tomato sauce
1 can tomato paste
1/4 cup white wine
2 tbsp chopped fresh basil
1/2 tsp sugar
1 Tbsp salt

Heat oil in saucepan over medium high heat. Add garlic and onion and cook until onion is lightly browned.
Stir in remaining ingredients. Bring to a boil.
Reduce heat to low, cover, and cook 30-45 minutes.
Remove cover and cook 15 more minutes.
Serve over spaghetti with a dusting of Parmesan cheese

Penne with Bell Peppers, Capers, and Anchovies

I had no idea how many farms around here grew bell peppers until I noticed them EVERYWHERE on my long bike ride last Saturday.  Seeing all those red peppers at their peak (and still on the plant!) gave me a strong urge to cook with them.  This recipe is great for this time of year – comforting but not too rich, and since I adore capers, I loved it!  Don’t let the inclusion of anchovies deter you – they just add another layer of flavor but you don’t really taste them.

(adapted from The Glorious Soups and Stews of Italy by Domenica Marchetti)

3 tablespoons extra-virgin olive oil

2 cloves garlic, smashed
1 small red onion, finely chopped
3 red bell peppers, seeded and cut into thin (1/4-inch) slices
1 yellow bell pepper, seeded and cut into thin (1/4-inch) slices
1 teaspoon sweet Hungarian paprika
1/2 teaspoon salt, to taste
4 imported Italian anchovy fillets in olive oil, chopped
1 tablespoon capers, drained and coarsely chopped
1 tablespoon white wine vinegar
1 tablespoon minced flat-leaf parsley
13.25 oz whole wheat penne
Freshly grated Parmesan cheese (optional)

Directions:

In a large skillet on medium heat, add the oil and garlic. 

Stir in the onion and cook for 5 minutes, until the onion is shiny and softened. 

Add the sliced peppers and cook, stirring frequently, over medium to medium-high heat for 10 minutes. 

Add the paprika and salt. 

Cover the pan and reduce heat to medium-low, simmering gently for about 15 minutes or until the peppers are tender but not mushy. 

Uncover and stir occasionally to prevent the peppers from sticking to the pan. 

Add the anchovies and capers, stirring to combine well. 

Increase the heat to medium-high and add the vinegar. 

Cook for another minute or two, then remove from the heat and add the parsley. 

Reheat on low when the pasta is almost cooked.

Meanwhile, in a large pot over medium-high heat, bring salted water to a boil. 

Add the penne and cook according to package directions, taking care not to overcook it. 

Drain the pasta, reserving about 1 cup of the cooking water, and return the pasta to the pot.

Spoon about three-quarters of the sauce into the pasta and toss well to combine. 

Add a tablespoon or two of cooking water, if necessary, to loosen the sauce. 

Divide the pasta among four shallow bowls and spoon a little of the remaining sauce over each portion. 

Sprinkle with cheese, if desired. 

Serve hot.

Pizza

Like almost any American, I love pizza.  I was always content to buy the refrigerated dough from Trader Joe’s when making it at home, but this week I had a day off and decided to make pizza from scratch.  I used Peter Reinhart’s recipe (in The Bread Baker’s Apprentice) for the crust, and although it needs to be refrigerated overnight, the amount of active time is very small.  This would actually be a great Monday night dinner because you can get the dough started and the sauce made on Sunday, then everything will come together very quickly for dinner the next day.

The recipes included here make enough crust and sauce for 6 10″ pizzas.  However, both the dough and the sauce can be frozen and used whenever a pizza craving strikes.  I used a little whole wheat flour in the crust, because I like the heartiness it adds, but you can easily use only all purpose flour if you prefer.  

As far as toppings, the one on the left in the photo is sauteed spinach (with a little garlic and nutmeg), ricotta, and a sprinkling of mozzarella.  The one on the right is the classic Canadian Bacon and pineapple.  Use your imagination with the toppings, but remember that because the dough is so thin and delicate, two to three different items is probably all you’ll want to include on each one.

Crust: 

4 cups all purpose flour

1/2 cup whole wheat flour

1 3/4 tsp salt

1 tsp instant yeast (NOT one envelope!)

1/4 cup olive oil

1 3/4 cups ice water

cornmeal

The day before you plan to make pizza:

Stir together the flour, salt, and yeast in the bowl of a stand mixer.  

Pour in the oil and water and stir until all the flour is absorbed.

With the dough hook attachment, mix on medium for 5-7 minutes, or until the dough is smooth and sticky and does not stick to the sides of the bowl (it should stick to the bottom).  If it is sticking to the sides, add flour a tablespoon at a time until it clears the sides.

Place a piece of parchment on a sheet pan and lightly oil it.

Sprinkle some flour on the counter and place the dough on the floured workspace.  

With a dough scraper, cut it into six equal piece.

With floured hands, shape each piece into a ball and place on the sheet pan.  

Rub a little oil gently on each ball and cover the pan with plastic wrap.

Place in the fridge overnight.

(Alternatively, you can put each ball of dough in its own individual freezer bag with a little olive oil.  They will keep in the freezer for up to 3 months and should be transfered to the fridge the day before you plan to use them.  Then continue with the directions below)

The day you will bake the pizzas:

Remove the pan from the refrigerator 2 hours before the pizza will be baked, and lightly flour the counter.  

Transfer the dough to the counter and press into 5-6″ disks as shown below:

Sprinkle with flour, mist with spray oil, and cover loosely with plastic wrap. 

45 minutes before you will bake the pizza, turn the oven on as high as it will go.  

Line a sheet pan with parchment and sprinkle with cornmeal.

Pick up one disk of dough and gently place it over your closed fists.  Stretch it slowly and carefully while bouncing it gently.  Continue until it looks something like this, and place it on the parchment:

Now you are ready to add sauce and toppings!

Red Pizza Sauce

1 tbsp olive oil

3 cloves garlic, minced

1 28 ounce can crushed tomatoes

1-2 tbsp chopped fresh oregano

3 tbsp chopped fresh basil

1 tsp salt

1-2 tsp sugar

Heat the oil in a medium saucepan over medium heat. 

Add the garlic and cook, stirring, about 1 minute.

Add the can of tomatoes and stir in the fresh herbs.

Bring to a simmer, then add the salt and sugar.

Simmer 5 minutes.

Taste and adjust seasonings if necessary.

I am fine with chunkier sauce, but if you want yours really smooth, transfer to a blender or puree with an immersion blender.

Once the pizza is ready to go, bake for 6-10 minutes (depending on how hot your oven is).  Remove, and cool for 2-3 minutes to let the cheese set, then slice and enjoy!

Manicotti

I’m sorry this dish is so un-photogenic, but it really is delicious!

Although it looks like a lot of work, this recipe is deceptively simple and you will only dirty one pot and one bowl to make it (well, plus the pan you bake it in).  My mom taught me years ago that you never need to cook manicotti or lasagna before you make it, it will end up just fine after baking.  So as odd as it may seem to be piping the filling into dry manicoti shells, it really will work!

(adapted from Jamie’s Dinners by Jamie Oliver)

olive oil

2 cloves of garlic, peeled and thinly sliced

2 tbsp chopped fresh oregano

a large pinch freshly grated nutmeg

1 large bunch spinach, washed and stems removed

1 handful fresh basil, stems thinly sliced and leaves roughly chopped

1 28 oz can whole plum tomatoes (do not drain)

1/2 cup water

sea salt

black pepper, freshly ground

pinch sugar

1 1/2 cups part-skim ricotta cheese

1 cup parmesan cheese, divided

16 manicotti tubes

1 cup sour cream

1/2 cup shredded mozzarella

Preheat the oven to 375 F

Heat a medium sauce pan over medium, and add about a tablespoon of olive oil.

When the oil is fragrant and swirls easily in the pan, add one of the sliced garlic cloves, nutmeg and oregano.

Stir for a minute or two, then stir in the spinach, a little at a time, until it wilts enough that you can fit it all in the pan.

Cook until all the spinach is wilted, about 3 minutes

Put the spinach into a large bowl to cool.  

Wipe out the pan, then add another tablespoon of oil and place over medium-high heat.

Add the other garlic clove, basil stems, the tomatoes with their liquid, and water.  

Bring to a boil and add sugar, about 1/2 a tsp of sea salt, and a pinch of freshly ground pepper.

Turn the heat down slightly to simmer for about 10 minutes, or until thickened.  Break up the tomatoes with a wooden spoon.

Remove from heat and add basil leaves.

Squeeze out excess liquid from the spinach, and reserve in the large bowl.

Chop the spinach and place it back in the bowl with the liquid.  Add the ricotta and a 1/2 a cup of parmesan, plus a pinch or two of salt. Mix well.

Spread a thin layer of tomato sauce over the bottom of a metal or glass 13 x 9″ pan

Place the ricotta mixture in a quart or gallon size ziploc bag and cut one corner.  Pipe the mixture into the manicotti shells and place on the tomato sauce in the pan.

Pour the remaining tomato sauce evenly over the manicotti.

Stir together the sour cream and 1/2 a cup of parmesan cheese, with a pinch of salt and a pinch of pepper.  Stir in a little water, then pour over the top of the tomato sauce.  

Spread the shredded mozzarella evenly over the dish, then cover with foil

Bake about 30 minutes, then remove the foil and bake about 10 minutes more, or until the cheese is brown and bubbly.

Remove from the oven and let stand 5-10 minutes before serving.