Archive for roasted tomatoes
Here’s a sneak peek for all our readers. This will air on The Daily Buzz national morning show on Valentine’s Day, but here’s the scoop. We did a lovely fresh pasta dish using our basic pasta recipe. We then added some garlic, shallots, wine, olive oil, roasted tomatoes, fresh bay scallops and herbs. A little fresh grated Romano later and you have some food of love; great for your heart and delicious on the taste buds.
- 9 oz. (roughly 1½ c.) No. 1 durum wheat semolina flour , plus extra for dusting
- ½ tsp. salt, plus extra for cooking
- 2 eggs
- 2 tbsp. olive oil, plus extra for cooking
- 2 tbsp. water, plus extra for cooking
Combine all the ingredients in a stand mixer, or make a well with the dry ingredients on a working surface, and add the eggs, water and oil. Gently start the mixer on low, mixing until the dough appears crumbly and binds together when squeezed in your hand. If mixing by hand, add the water to achieve the same consistency. The exact amount of water required may vary by the flour, ambient humidity and other factors, so you need to go by the look and feel versus specific amounts. Next, knead the dough, if working by hand, or use the dough hook attachment, if using a stand mixer. Knead until the dough takes on a shiny appearance and pulls away from the bowl. Rest at least 1 hour, wrapped, in the refrigerator. Once the dough is rested, use the settings on your pasta rollers or measure out to about 1/32nd of an inch for linguini or fettuccine. Cut the pasta with a sharp knife, or use the pasta cutting attachment for your mixer. Dust the pasta with a little flour to prevent sticking. Bring salted water with a few drops of olive oil added to a boil, add the pasta, reduce to a simmer, and cook for 2 to 3 minutes or until it is al dente. The pasta can be made ahead and will keep for several days in the refrigerator.
To make the sweet heart pasta dish add:
- 1 medium shallot, finely chopped
- 2 Tbs olive oil
- 2 cloves garlic, finely chopped
- ¼ cup white wine
- 1 pound bay scallops
- 1 Tbs capers
- 1 Tbs each fresh oregano, thyme
- 1 pound roasted grape tomatoes
- Good quality olive oil for drizzling
- Fresh Pecorino-Romano cheese for grating
- 1 tsp. fresh parsley for garnish
Add the regular olive oil to a medium sauté pan over medium heat. Add the shallot and garlic and cook for 2 minutes. Add the white wine and cook until the liquid is almost gone. Add the tomatoes, capers, and scallops, cooking for several minutes. Add the pasta and toss in the pan with the good quality olive oil and the remaining ingredients. Serve topped with cheese and parsley; serves 6.
Here’s a last hurrah to the heirloom tomatoes out of the garden; a roasted tomato salad topped simply with good olive oil and balsamic.
Something is in the air besides the noise of my pager going off every morning at 3am (hence the delay in posts)-It’s Fall! So to encourage the fall feeling, here’s a dish with fall flair.
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Roasted Butternut Squash Soup with Tomato Coulis and Tarragon & Poblano Chili Oil
- 2 (about 1 pound each) butternut squash
- 1 Tbs butter
- 2 Tbs oil
- 1 tsp salt
- ½ tsp pepper
- 1 cup sweet onion (rough chop)
- 2 carrots (rough chop)
- 2 ribs of celery (rough chop)
- 2 leeks (white part only) (rough chop)
- 1 shallot (rough chop)
- 2 cloves garlic (rough chop)
- Juice of 1 lemon
- ½ cup white wine
- 2 qts chicken stock (or vegetable nage for vegetarian version)
- 1 Tbs maple syrup
- 1 Tbs honey
- Roasted Grape Tomato Coulis (recipe follows)
- Roasted Tarragon & Poblano Oil (Recipe follows)
- Roasted corn for garnish (recipe follows)
Preheat oven to 425 degrees. Peel, seed and roughly chop the squash. Place in an oven proof baking dish and lightly cover with 1 Tbs oil, salt and pepper. Bake for about 30-35 minutes or until tender. Remove the squash and allow to cool. In a large heavy bottomed pot, add the butter and remaining oil. Sweat the vegetables for several minutes; do not allow them to brown. Add the lemon juice and the white wine. Allow the wine to cook off until almost gone. Add the chicken stock, maple syrup and honey. Bring to a boil and simmer for 45 minutes. Then in small batches in a blender or food processor, or using an immersion blender, blend the soup until it has a homogenous consistency.
To serve, place the soup in the serving dish. Drizzle with the tomato coulis. Drizzle with the tarragon & roasted poblano chili oil and garnish with fire roasted corn.
Roasted Grape Tomato Coulis
- 1 pound sweet grape tomatoes
- 1 Tbs tomato paste
Preheat oven to 425 degrees. Place the tomatoes in an oven proof dish and lightly drizzle with olive oil, salt and pepper. Roast for about 20 minutes, until the tomatoes just start to split. Transfer to a food processor. Run the pureed tomatoes through a fine sieve and add in the tomato paste.
Tarragon Poblano Chili Oil
- 1 ounce fresh tarragon
- 1 red pepper
- 6 poblano peppers
- ¾ cup olive oil
Roast the red peppers and poblano peppers, allow to rest sealed in a zip loc bag and remove the skins. Remove the leaves from the tarragon and discard the stems. Place the peppers in the food processor along with the tarragon and oil. Puree. Strain the puree through a fine sieve and reserve the oil.
Roasted Corn Garnish
- 2 ears of corn, roasted
- Juice of 2 limes
Remove the kernels from the ears. Mix with the lime juice.