Tag Archives: tomato

insignificant as they might be: old school spaghetti and meatballs and a simple tomato sauce (with lamb, pork, and beef)

the best old school spaghetti and meatballs and a simple tomato sauce, by cory at eatandrelish.com

I was all set yesterday to tell you about one of my favorite things to make and eat when  I crave something simple, nostalgic, and just so freaking tasty, but then….suddenly these meatballs just weren’t important anymore.  There is nothing more to say that hasn’t already been said about the tragic events of yesterday, and I can’t pretend to be eloquent enough to put into proper words that sick feeling we all carry in our guts, or the fiery rage we have yet to be able to direct at any one person or organization.

whol garlic ready to be minced

A marathon runner, I am most definitely am not, but being from Cape Cod, the Boston Marathon is an event that I grew up with, and one that has served as a point of pride and celebration for Bostonians and Massachusetts residents alike.  At any marathon, there are of course the elite competitors, those more casual “weekend warrior” athletes, the yearly pacemakers and medal collectors, and the slew of first-timer-gotta-knock-it-off-the-ole-bucket-list runners. There are those who come to stand on the sidelines and cheer for someone who is running to support a cause that is dear to their hearts, and those who come every year to cheer for no one in particular, but instead for everyone who impressively puts their mental and physical reserves to the test by donning a number and vowing to finish.

starting to cook down the grated onion and tomato paste

The entire event encapsulates just so much good, and encourages and fosters a strong bond within the community; on Marathon Monday, it’s not just about physical fitness and the fanfare of winning a first place medal, but about the words of encouragement, the triumphant faces of those who’ve overcome and endured a massive  commitment, and the brotherhood that comes along with sharing a struggle. Essentially, so many things that make up the Boston way. The American way. For a monster to come in and senselessly and cowardly take that away from the runners, from Boston, and from all of us….is soul crushing.

bright green parsley

President Obama said today “If you want to know who we are, who America is, how we respond to evil — that’s it: selflessly, compassionately, unafraid.” I know my hometown of Boston is woven of a strong and hardy bunch, and that they will, eventually, recover.  Even still, it’s of little solace in sad times like these, and my heart and mind, along with the rest of the country, and the world, will continue to be with the people and families who were so deeply affected by this despicable and senseless act.

always lots of grated parmesan cheese

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a healthy alternative: chickpea “tabbouleh” (gluten-free & vegan!)

chickpea 'tabbouleh' (gluten-free & vegan!)

I happen to still currently live in the “Gluten Free Capital” of the world (seriously….which also happens to be located smack in the center of the “Napa Valley of (glutinous) Beer” – go figure!), and though I certainly haven’t jumped on the wheat-free bandwagon and shunned all things bready, wheaty, and piled high on a blistered pizza crust (nothankyouverymuch), it has definitely influenced how I look at how much wheat I eat mindlessly on a daily and weekly basis (I do spend my days in a bakery, for Pete’s sake).

chickpea 'tabbouleh' whole chickpeas

chickpea 'tabbouleh' chickpeas chopped

I’m not about to go all glu-tard (haywire) on you and announce that I’m shunning my favorite carb, but I do like that this frame of mind has made me search for different meals and side dishes that aren’t sandwiched between two pieces of bread.

Everything in moderation, right?

chickpea 'tabbouleh' ingredients assembled

I love tabbouleh (an incredibly good plum iteration last seen here), but while making fresh hummus a few weeks ago I was struck by how similar in size and texture to bulgur the chickpeas appeared when I had coarsely chopped them in my processor. A quick google search confirmed that I was not the first to think of this, and I mentally cataloged the idea as a great make-ahead-take-along lunch.

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the conundrum: eggplant parmigiano with spaghetti squash, three cheeses, and a simple tomato sauce

eggplant parmigiano with spaghetti squash, three cheeses, and a simple sauce

The problem with making ‘light’ versions of ‘bad’ foods is that I am inevitably disappointed; sure, I use Greek yogurt in place of sour cream (all the time, really), I try to cut the amount of oil in my salad dressings by using more vinegar, and I’ll try to occasionally squeeze in some low fat coconut milk, even if I know I like the regular kind so much better.

eggplant parmigiano with spaghetti squash cheeses

Bikinis, they require these sorts of sacrifices, no? (And of course this one that I’ve got my eye on is no exception. #hellotreadmillivemissedyou.)

eggplant parmigiano with spaghetti squash whole

eggplant parmigiano with spaghetti squash

But what I really mean is that when I’ve got a hankering for something, like, say….eggplant parmigiano, I’m not about to try and grill it, stuff it with fat-free cottage cheese, and eat it on a rice cake to try and get my fix. (I’ve got nothing ‘gainst rice cakes, but come on.)

eggplant parmigiano with spaghetti squash fried eggplant

eggplant parmigiano with spaghetti squash simple sauce

At best, eggplant parmigiano is nothing short of transcendent; crisp, melty, silken, and gooey in the best way that gooey can be. At worst – and, actually, most of the time – it leaves more than a little to be desired. Greasy, oil-sodden stacks of eggplant deep-fried with too much breading, elastic-y plastic-y mozzarella cheese, and a snarl of limp overcooked linguine. Not to be Debbie-Eggplant-Downer, but I rarely treat myself to a plate of it while eating out, because there is nothing more frustrating than setting yourself up for disappointment and order-envy.

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just in time: late summer gazpacho – tomatoes, red pepper, jalapeno, avocado

Butter.

And a whole lotta sugar.  That right there about sums up why I haven’t shown my mug ’round these parts in over two (two!) full weeks.

That I’ve been up to my earlobes in a bunch of the good stuff is an understatement; over the past two weeks, I transitioned from the cafe to the bakery, and for a good chunk of that time, I was cramming long shifts at both into days that suddenly came up much too short.

Starting my days at a chipper six-thirty in the morning and wrapping them up just before the clock turned me into a pumpkin is exhausting (to say the very least), and where on weekends I should have been catching up on my precious lost winks, I was entertaining out of town guests, dancing the night away at a wedding in California, and chasing one cheeky pug and her new BFF feline around as they terrorized and tornado’d about the house.

That all said, there are far, far worse things to be inundated with than cherry pies, blackbottom cupcakes, shortbread, and chocolate ganache, and the past few weeks have been a sugary whirlwind that would send my dentist scampering off for the hills.

Dough has been flying, bread has been rising, mixers have been whirring, and I have drank more double-shot macchiatos than I care to admit.  I’m finally almost (almost) past that awkward very beginning phase – the one where you still have to ask how to use the phone (so….do I need to dial a ’9′?) and manage to be in the way of every baker who’s carrying a blazing hot tray of bubbling raspberry scones

The bakery is starting to feel like a warm, coffee-scented second home.

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a weekend project, sweet + simple: decadent and creamy homemade ricotta cheese

I realize that by prodding you to spend your precious weekend hours tinkering around in your kitchen to make something that you could very easily purchase at the market, I risk you clicking on that little red “X” up on the corner of your screen and never looking back.

Why the heck would you want to make cheese?  The one thing that maybe you thought had been permanently relegated to being acceptably store bought – one of the few items you might serve at a party that had been safely out of the dreaded reaches of the question, “Oh these are sooooo good — did you make them yourself?

(Because who hasn’t sheepishly nodded towards the bakery brownie container after being met with this terrible question before?)

The thing is that you just can’t buy something as delicious as ricotta that you make in your kitchen with your own two hands — it just doesn’t exist (or at least not where I’ve been shopping).

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