And shallots and peas. Here at ZP we love simplicity, especially with the hectic lives that we lead and this dish pretty much fits that bill. It’s only got a few ingredients and the technique is also quite simple. You can have this on the table in about 15-20 minutes including prep time. The flavors are big and it’s also an open canvas for whatever else you want to throw in it. My version has some leftover roasted pork because I had it laying around but it would have been fine if you just went with the vegan version.
Category Archives: sautee
As an appetizer to the previous post I also threw together this quick bruschetta. It was really easy to make and as usual, had some pretty intense flavors. We here at ZP use caramelized onions quite a bit and combining them with bacon isn’t really all that ground breaking but it is delicious. I used some Founders Porter to add some sweetness and color to these onions and I baked the bacon as we’ve done previously.
So here is the method for these little slices of heaven. Yes they will please a crowd.
The recipe for this pasta was quite whimsical. It took me some time to accomplish it but I was having fun. My girlfriend had a really tough weekend with some long shifts and little sleep. I wanted to do something nice and I thought a home cooked meal personalized to her tastes would maybe help her feel a little better. After all, who doesn’t like a home cooked meal? Personally, someone can make me grilled cheese and I’d be happy. If it’s made with love, that’s really all that matters.
I had the whole day so I could pull together some really fun stuff for this dish. First off, confit tomatoes. These things taste like wonderfully herb fragranced concentrated ketchup. I’ve used them on burgers before and even just make them now to keep around. The are pretty bangin’.
Grilled squash - I have always preferred grilled zucchini to eggplant. I just think it tastes better. I’m not hating on eggplant at all, just saying how I like to roll. Anyhoo, I knew I could make these ahead of time, squeeze some lemon over them and then slice them into ribbons and toss in at the end. No biggie.
Shitake mushrooms - I felt the need to add something earthy to this dish and the shitakes at the farmer’s market that day sort of called to me. A little olive oil, some thyme and maybe a little beer, and you’ve got yourself one heck of a side dish.
Arugula-pistachio pesto - I hate how expensive pine nuts are. Plus, I’m a bit gun-shy because I’ve heard some people talk to me about the impostor pine nuts that taste like lead. I’ve just been turned off to them for the moment. Fortunately, I had a bag of pistachios and some time on my hands. It was pretty easy to shell them and make pesto in the usual manner.
Homemade pasta - Yeah, ok so I really went over-board here and decided to make the pasta too. It was pretty simple to make this vegan because pasta is pretty much just flour and water. You can add egg for richness but it’s not necessary. Olive oil works just fine. Bring it together in a bowl, kneed it until it comes together and then using your handy dandy pasta cutter, roll it to desired thickness and cut. It cooks in about 2-3 minutes so you’re golden if you have water ready. It also absorbs sauce way better than dried pasta and has a much richer flavor.
That’s the breakdown of the recipe. Bonus, it’s VEGAN!! Anyhoo, it was really fun to make and it’s easy to divide up if you’re making for a crowd. While I was making this for her, one of my buddies stopped by to hang out and drink bourbon. Of course, he became a taste tester for the individual ingredients. We happened to be listening to Pantera when the tomatoes came out of the oven. We agreed that “Cemetery Gates” really brought out the flavor of the confit tomatoes.
So I went to Italy recently and ate lots of good food and a few of those things were anchovy pizza. One of the best of the several versions I ate was a white pie with whole anchovies and squash blossoms. The taste of squash blossoms are pretty subtle and anchovies are not–understatement–but the former provides texture and the latter does the work on flavor.
Something I did not get to eat but sounded killer was tagliatelle with squash blossoms and botarga. Botarga is dried, aged fish roe, which issomething salty and fishy to pack a punch. Been looking for it since I got back home but the Italian Market came up empty and other leads fizzled out. Bummer. Anchovies make a decent enough substitute in a pinch.
I did get some squash blossoms, from my mom’s garden. Dudes, my mom’s garden! The farmers market is a bourgeois indulgence as far as produce needs go. Looking forward to cooking with all the other stuff when it starts coming in.
In the meantime, we have this dish.
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It’s another guest post day! I do love these. It’s like I’m getting content on my site for free. Seriously though, when friends of mine feel inspired to cook and share their experience, I’m always happy to feature them. This is my buddy Matt who we (circle of friends) collectively refer to as Jaffe. I believe this meal was prepared while he was out in the suburbs of Chicago. Fortunately, he’s moving back to the area and as such I’m hoping to feature more of his content.
This weekend I was at our local farmers market and came across one vendor with these great heirloom tomatoes, a mix of grape, pear, cherry and other small varieties. I got the idea to do a quick pan sauce with these tomatoes and I put it over some baked fish. The best thing to do to keep these tomatoes from cooking down too much is to throw them in the pan as soon as you take the cod out of the oven.