Recipe: Linguine With Baby Heirloom Tomatoes & Anchovy Breadcrumbs

SAVED FROM AN OLD BON APETIT MAGAZINE

* INGREDIENTS *

- 8 oz Linguine
- 3 Tbsp Extra-Virgin Olive Oil (EVOO)
- Anchovy filets (6), mashed to paste with 1 tsp oil from can
- Garlic cloves (3), pressed
- 1 cup course breadcrumbs (fresh is best, but I typically use the stuff from a box)
- 1 1lb container baby heirloom tomatoes (or just plain cherry tomatoes)
- 1 cup thinly sliced basil
- 1/2 cup fresh grated Parmesan cheese


* PREPARATION *

1. Cook linguine until just tender but firm to bite.

Drain, reserving 1 cup cooking liquid.

2. Heat 1.5 Tbsp EVOO in large nonstick skillet over medium heat. Add mashed anchovies and 2 garlic cloves, then breadcrumbs. Cook breadcrumbs until golden, tossing to distribute evenly (about 5 minutes).

Scrape crumbs onto plate and cool.

3. Heat remaining 1.5 Tbsp EVOO in same skillet over medium heat. Add tomatoes and remaining garlic.

Cover; cook until tomatoes begin to break down (3-4 minutes).

Using fork, crush 1/4 of tomoatoes.

4. Add pasta, basil, cheese and 1/2 cup reserved cooking liquid to tomatoes. Toss, adding more liquid if dry.

Mix in half of crumbs & season with salt & pepper.

5. Transfer pasta to serving dish & top with remaining breadcrumbs.


YUM!

Recipe: Easy (and fast) Homemade Marinara

Trevor discovered this delicious recipe and we've since made several renditions of it. It's worth posting here for at least two reasons:

(1) It is a great representation of what we love to cook: simple recipes that utilize fresh ingredients and emphasize how each ingredient contributes to the whole; and

(2) The homemade basil-red-pepper-infused olive oil is a simple, cheap and GENIUS detail that really adds sophistication to the dish.

Please note!
This is an exercise of smells, tastes and textures; we don't have ingredient amounts, cooking times or temperatures. Instead, you'll have to rely on the scent of the olive oil infusion and the texture of the tomato pulp to tell you when it's time to combine them, and you'll have to your own taste preferences of basil, garlic and red pepper to determine the type of olive oil infusion you create.



All Ingredients
*Pasta of choice
*Fresh whole tomatoes, of your favorite variety (we use six or so, so that there will be leftovers for two people)
*Fresh basil
*Crushed red pepper flakes (to taste- depends on how spicy you like it)
*EVOO (a.k.a. Extra Virgin Olive Oil)
*Whole garlic cloves (however many you like)
*Butter  (a "pat")

PHASE ONE:

Ingredients
*Fresh whole tomatoes:
- Blanche tomatoes in boiling water to release the skin
- When tomatoes show cracks in skin, remove & peel
- Cut tomatoes in half and remove seeds
- Place tomato halves in pot with salt & EVOO (not too much, since you'll be adding more olive oil in Phase Two)
- Let cook down until nice & pulpy 

MEANWHILE, PHASE TWO:

Ingredients
*EVOO
*Fresh Basil
*Crushed Red Pepper Flakes
*Whole Garlic Cloves (we usually add two or three)
*Pasta
*Salt

Bring salted water to a boil & cook pasta per package directions.

Infuse basil, red pepper & EVOO as you would a tea:
- Add whole basil leaves, garlic and red pepper to EVOO in small pan
- Bring the EVOO mix to warm (bubbling slightly
 - After a while (i.e. once the infusion starts to become aromatic), strain EVOO into tomatoes & stir to combine.

 
PHASE THREE:

Ingredients
*Pat of butter
*Fresh chopped basil

- Allow tomato pulp & infused EVOO to cook & combine
- Add pasta to pan
- Add a pat of butter to balance tomato acidity. As you combine & melt the butter into the dish, the sauce also develops a beautiful silky texture.


Plate pasta & garnish with fresh basil


Also: Try different olive oil infusions and report back to this post on what you discovered!

Eat: Recipe of the Week - Marvelous Meatloaf

05 June 2010

A loaf of meat.

It doesn't sound very appealing, especially if it elicits memories of an overcooked, dry hunk of ground beef  swimming in gravy.

I came across this delicious and SIMPLE "marvelous meatloaf" recipe in Home Hacks on Apartment Therapy. The reason why I knew it was great on sight is because it's wrapped in bacon.

Not you're average loaf of meat.



I've posted some pictures of the process, and I'll let you visit the site yourself for the recipe:

This recipe is not only a tasty rendition on a classic dish, but it's practical, too:

After you've packed and wrapped the meet in the tupperware, instead of dumping it in it's new form on parchment paper, simply add a lid and put in the freezer until the day you feel like meatloaf for dinner- then just thaw in the fridge while you're at work and Voila!