Simple and Fresh, As Summer Ought to Be

This is the second pasta dish of Vivaldi's Four Seasons, from the Silver Palate Good Times Cookbook.  It is easy and light, encouraging us to pluck the cherry tomatoes off the bush in the backyard, and use up some of the basil growing wantonly next to it.

Ladies and Gentlemen, L'Estate:

2 cups fresh basil leaves
5 ounces Parmesan cheese (I used Parmigiano-Reggiano)
¾ cup pine nuts (pignoli), lightly toasted
6 cloves garlic, lightly crushed
2½ cups extra virgin olive oil (I only used ½ cup)
Salt and freshly ground black pepper, to taste
1 pound linguine (I used spaghetti)
Cherry tomato halves, or tomato wedges

1. Combine the basil, Parmesan, pine nuts and garlic in a medium-size bowl. Pour the olive oil over it all. Season with salt and pepper. Let stand at room temperature for three hours.
2. Cook the linguine (or spaghetti) in boiling salted water until tender but still firm. Drain and toss immediately with the sauce. Place in a large serving platter and arrange the tomatoes around the edge.
4 portions

Cooking Inspired by Vivaldi

For the Instrumental Solo Festival during my high school years, I chose to play the 1st Movement of Vivaldi's Concerto in A Minor, where, much to my astonishment, I received a “Superior” rating.  Since then, Vivaldi has held a special place in my heart.  So, when I saw the Four Seasons Pasta recipes in the Silver Palate Good Times Cookbook, a book that was published in the 80s, I knew that, sooner or later, I'd have to try making them all.  But, as so frequently happens, life gets in the way, and I never got around to it.  Until now.  This is it.  This is the year!

Here's La Primavera . . .

Here's the recipe:

2 quarts water

1 lemon, cut in half

1 lb. medium-size shrimp, shelled and deveined

1 pound bay scallops (I used sea scallops)

8 oz. Nova Scotia smoked salmon, thinly sliced and shredded into 2-inch pieces

2 cups mild olive oil

¼ cup fresh lemon juice

1 cup diced ripe tomatoes

½ cup chopped fresh dill

2 tablespoons finely chopped shallots

1 teaspoon freshly ground pepper

Salt, to taste

1 pound linguine

1.  Heat the water and lemon halves in a large saucepan over medium heat to boiling.  Reduce the heat and add the shrimp.  Simmer for 1 minute.  Remove the shrimp with a slotted spoon and cool under running water.  Pat dry and place in a large bowl.

2.  Cook the scallops in the simmering water for 1 minute.  Drain and cool under cold running water.  Pat dry and add to the shrimp.

3.  Combine the oil, lemon juice, tomatoes, dill, shallots, and pepper in a separate bowl.  Pour over the seafood and toss gently to combine.  Let stand covered at room temperature for 1 hour, or in the refrigerator up to 12 hours (warm to room temperature before serving).

4.  Cook the linguine in boiling salted water until tender but still firm.  Drain and toss immediately with the seafood sauce,

6 portions

The salmon, lemon and dill made for a not-so-Italian flavor profile, but it was delicious just the same.  I wish I had taken the time to find the bay scallops, they would've provided a more delicate, seasonal touch.  Then again, would Vivaldi have been able to find those tiny scallops while working in Venice?  I've also discovered that my husband doesn't care for linguine, he prefers a thinner pasta, so the next three recipes will be prepared using good ol' spaghetti instead.

Chicken Tortellini Salad

 

Guide (not recipe), I cooked with abandon:

1 package mini cheese tortellini

1 package Mozzarella pearls

Cherry tomatoes, slices

1 green pepper, chopped

Pesto, to taste

Salt and Pepper, to taste

Chicago in White 2015

We thought we were registering for Le Dîner en Blanc . . . instead we ended up at the Chicago in White event . . . and had a blast!

White events seem to be all the rage.  The French started it with Le Dîner en Blanc, a very chic pique-nique, the location of which is always shrouded in secrecy . . . and now it's spread all over the world!  Well, maybe we'll have a chance to do it next year . . .

But the Chicago in White event was absolutely lovely, and fun!  And now that we have all acquired complete white outfits, and a few little white extras, we are definitely going to do it again!

This year's event took place at Ravinia, the oldest outdoor music festival venue in the United States.  For this special night, Chicago Jazzman, Ramsey Lewis, celebrated his 80th birthday and performed accompanied by the Chicago Symphony Orchestra!  We would have gone to the event regardless, but having Ramsey Lewis perform was such an awesome treat!  I'm a big fan!

I couldn't resist snapping pictures of some of the guests.  These two ladies were having such a good time! This year, the proceeds of the event benefit Ravinia's “Reach * Teach * Play” program, that provides accessibility to music education in the Greater Chicago area.

So we packed up a nice dinner . . .  Brought umbrellas, since the day was slightly overcast . . .

Decked ourselves in white from head to toe . . .

Set a pretty table, to which we all contributed . . .

And  . . . enjoyed!

The event kick off  is announced with trumpets and the waving of the white napkins.

The menu was also a joint effort, but my friend, Layda's Caprese Salad on skewers, stood out for its prettiness and deliciousness . . .

And my friend, Chris, wins the prize for the bottle of wine with the most interesting name:  Sangue di Giuda - Judas' Blood!  It's a red semi-sweet sparkling wine with fruity undertones, pefect for a warm summer night!

Rose, Layda and Nick . . .

Miguel and Chris . . .

The centerpiece included ranunculus (my “new” favorite flower) . . .

Gillyflowers, tulips, roses and waxflowers . . .

I'm already thinking about next year . . .

Quinoa Recipe from AARP

It's a telling sign of my age that I actually find myself browsing through the AARP magazine.  This recipe came from an article in the August/September 2013 issue about former President Bill Clinton's new vegan diet.  I've been experimenting with quinoa lately as part of my on-going search for foods with a lower glycemic index, so I gave it a try . . . It.  Was.  Fantastic!!!  You MUST try this!  My husband gave it his very persnickety stamp of approval.  What else could you possibly need to know?

SPICED AND HERBED QUINOA WITH GREEN ONIONS
This recipe is adapted from Rhys Rosenblum, executive chef, Restaurant Associates.
Serves 4

1 cup quinoa
2 cups vegetable stock or water (I used chicken stock)
½ cup hothouse cucumber, diced
½ cup tomato, diced
2 tablespoons, red onion, diced
2 green onions, thinly sliced
2 tablespoons chopped cilantro
1 teaspoon chopped jalapeño
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice

1.  Cook the quinoa according to package directions, using stock or water.  Let cool completely.

2.  In a large bowl, combine the quinoa with the remaining ingredients.  Toss to mix thoroughly.  Serve chilled.

Nutrients per serving:  268 calories, 6g protein, 34g carbohydrates, 3g fiber, 13g fat (2g saturated fat). 0mg cholesterol, 483mg sodium.

Enjoy!

Greek Caprese Salad

Use Feta crumbles instead of mozzarella, add non-pareil capers, some calamata olives, and a few other tasty morsels, then drizzle with some Greek olive oil . . . and you have the makings of a wonderful tidbit tray to share while steaks are grilling . . .

Lemon thyme, native to the Mediterranean, and some peppery arugula, compliment these luscious little tomatoes . . .  Easy and delicious summer goodness.  Oh, summer, how do I love thee, let me count the ways . . .

And, as the 4th of July approaches, I'm seeing the red, white and blue everywhere . . . even a star thrown in! 

If you'll pardon me, I'm going back outside now . . .

I'm linking to Seasonal Sundays hosted by The Tablescaper.  Please stop by.

Tomatoes!

Fresh, home-grown tomatoes . . .

Some lemon thyme, grown on the kitchen window . . . a little olive oil, salt and pepper . . .

Voilà! The perfect way to enjoy this year's meager crop!

We may be in September but it's not officially Fall yet, so I'm hanging on to my summer treats as long as I can . . .

Bruschetta!

It's not quite tomato season, and I haven't even planted my basil yet, but I pushed my cart past the bakery at our local supermarket, and the aroma of freshly baked Italian bread was wafting through the air . . . And it's only a few short steps from the bakery to the produce section . . .

I don't think I've ever gotten my fill of bruschetta. The flavors are so evocative of summer. Here's how I make it, but there are endless variations. I love them all!

6 Italian plum tomatoes, cut into very small pieces
6-8 Fresh basil leaves, stems removed, chopped very finely
Fresh garlic, crushed or chopped, to taste (I like a lot of garlic)
Extra virgin olive oil, to taste
White balsamic vinegar, to taste (or substitute lemon juice)
Salt and pepper to taste
Shaved parmesan or romano cheese (optional)
1 loaf Italian bread or peasant bread, sliced ½-inch thick

1. Combine tomatoes, basil, garlic, olive oil, vinegar, salt and pepper an hour before serving to allow the flavors to blend.
2. On a cookie sheet, place slices of bread and brush with olive oil. Place the cookie sheet in the oven until bread is slightly browned and crispy.
3. Remove bread from the oven and pile bruschetta mixture on top.
4. Shave cheese right on top of tomato mixture.
5. Make a lot. This appetizer is a crowd pleaser and it goes fast! Buon appetito!

Impromptu Chicken

I almost ordered a pizza tonight. Both, my husband and I, worked hard around the house today and were pretty tired. Then I remembered I had some chicken in the fridge and decided to make Impromptu Chicken - a super easy recipe with only one iron-clad rule: Anything goes! Here's the recipe (well, here's today's recipe):

Start out with some boneless, skinless, chicken breasts. Cut each piece in half, and flatten them a bit with a mallot so that they'll cook evenly . . . or skip this step if you don't feel like it. I certainly didn't feel like it. Place them in a large pot with some extra virgin olive oil . . .

Add some garlic, fresh is better, but today I used garlic powder. Add whatever herbs and spices you like . . . Today I used Herbes de Provence because it's been in the pantry for a while and I wanted to get rid of the bottle . . . Add some salt and pepper . . .

Brown over medium heat on both sides. Add veggies, if you like. Today I added baby carrots that were leftover from John's birthday lunch last Sunday . . .

Cover and cook over very low heat for about 10 minutes. You want the chicken to steam and cook in its own juices and olive oil. Remove the chicken from the pot, raise the heat and continue cooking the carrots until tender and caramelized, about 3 minutes. I added some chopped sun-dried tomatoes that I discovered in the back of the pantry (I think we got it for Christmas in a gourmet food basket).

It was becoming apparent that the chicken wanted to go Italian today, so I also added some fennel seeds and put a second pot with water on the stove to cook some pasta. Place the chicken back in the pot and cook another minute or so . . .

Barilla Whole Grain Thin Spaghetti is so delicious your family won't believe it's also good for them. Top with freshly grated Parmesan or Romano cheese (I use Romano, it's a family thing). That's it! The entire meal was done in just under 30 minutes . . .

I'm basking in the glory of all the compliments . . . and now I won't feel so guilty about ordering pizza in the middle of the week . . .

Every good cook I know has a unique version of Impromptu Chicken. I'd love to hear yours . . .