Friday, October 20, 2017

Eggplant, Mixed mushrooms and fresh tomato sauce

  
Sitting on the kitchen counter was a basket of Japanese eggplants and 4 ripe tomatoes, all from the porch garden, waiting to become tonight’s dinner. I had all day to think about how I would make that happen.



INGREDIENTS:

1.     Wild mushroom fettuccini (by al Dente)
2.     Japanese eggplants quartered lengthwise
3.     Mixed mushrooms
4.     Fresh tomatoes cut in half and grated on the coarse side of a hand grater, skins discarded
5.     Sundried tomatoes in oil, coarsely chopped
6.     Shallots
7.     Olive oil
8.     Garlic
9.     Fresh basil and tarragon
10. Mozzarella coarsely grated

PROCESS:

Cook the shallots and garlic in olive oil until soft. Add the mushrooms and cook over high heat, stirring frequently, until they begin to brown. Add the tomatoes and herbs, reduce the heat, and simmer for about 20-30 minutes. In the meantime, heat olive oil in a separate skillet until hot, and cook the eggplant until golden brown and soft. Remove each piece as they are done and drain on a paper towel. Add the eggplants to the tomato sauce, along with the sundried tomatoes and continue cooking over low heat while the pasta is cooking. Add the pasta to the sauce and top with the mozzarella. You can do this in the serving dish or in the individual dishes.

COMMENTS:

The fresh tomatoes produce a sweet sauce (that you can’t get from canned tomatoes) that is enhanced by the sweetness of the eggplants. Both are tempered slightly by the sundried tomatoes. The mixed mushrooms add a satisfying texture to the dish.

Thursday, October 5, 2017

I can't keep up with the greens in our porch garden. They grow as quickly as I harvest them. Tonight I found myself looking at a basket of Swiss Chard and beet greens, and a small packet of BBQ pork from our freezer.  It was a no brainer. 


Gemelli with BBQ pork, peas, and mixed greens.  Everything is a shade of pink because of the beet greens.

This was so simple and oh so good.

Tuesday, October 3, 2017

PASTA WITH CARROTS AND BEETS? YES!

Mezzi Rigatone with carrots and beets cooked with olive oil, butter, and fresh Tarragon and Thyme, then married to roasted grape tomatoes from our yard (they are everywhere), and kissed with some heavy whipping cream.

I'm too tired to post a recipe, so the pics will have to do.
the sauce - waiting for the past

The End

Monday, October 2, 2017

Heavenly Ravioli

I escaped the awful news of the day by taking refuge in pasta. Once again I turned to the porch garden for 5 medium sized tomatoes supposedly bred for use in Italian tomato sauces. I don't know all that really means, but I can tell you the results of tonight's enterprise was fantastic.


Cheese ravioli with creamy fresh tomato sauce with mixed mushrooms and seasoned with fresh oregano and tarragon.  All treated with a splash of sweet Vermouth and red pepper flakes.

Sunday, October 1, 2017

MAGGIE DICKSON'S

The second in this series of armchair travels - a street scene in Scotland's Edinburgh.

Maggie Dickson's  watercolor  12x18"