(taken with Instagram)
I’m always looking for ways to sex up spaghetti, so the night before last I roasted some tomatoes and pulsed them in a food processor (my mother-in-law gave me one of hers, yay!) to make a delicious sauce. The inspiration came from Lindsay Lidge, wife of Phillies pitcher Brad Lidge, and The Food Trust. (Incidentally, we spotted both Lidges at the first Headhouse Farmer’s Market of the season this summer.)
I used the same ingredients she lists but without measuring them out. I mean, really, how can you screw this up? Next time, though, I’ll probably use two dashes of olive oil and only one dash of balsamic. I also used fresh thyme and picked out the stems before pulsing in the food processor. I roasted it all at a temp of 400 degrees for about 30 minutes, or until it looked caramelized and awesome! Do it soon, while you can still find decent tomatoes!
Look what finally arrived yesterday! I think we all know what I’m going to be doing today. I did a quick flip through and saw that there’s a profile of Wendell Berry by Erik Reece. Big K-Y shout out!
I also wanted to tell you guys about our supper last night. Early in the week when S. and I were planning our Friday meal, we decided to have spaghetti, which has a whole new appeal now that we live so close to the Italian Market where I can buy fresh pasta any day of the week. S. invited a few classmates over and suddenly we had a dinner party on our hands. It’s about a million degrees here like it is everywhere else on this side of the country and I really didn’t want to turn the oven on. I remembered this blog post from The Wednesday Chef and decided to make this recipe, because it seemed light and contains a lot of fresh ingredients. The heat kept most of the produce vendors at the Italian Market away, so I had to drive out to Linvilla Orchards in Media, PA for some beautiful red (read ripe, dude!) tomatoes. It turned out really well! We’ll definitely make it again.
We also had a green salad with cilantro (my favorite herb, hands down) strawberries and Cana De Oveja cheese made from sheep’s milk in Murcia, Spain, which the helpful cheesemonger at DiBruno Bros. recommended. Any goat cheese will do, but I loved the one we had last night and I am detailing it here in large part so that I can reference it later. Ditto for the maple syrup dressing, which I found here. It’s super easy: 1 tbsp. maple syrup, 2 tbsp. red wine vinegar, 1 tbsp. olive oil, 1/4 tsp. salt, and pepper to taste. Yum!
For dessert we had peaches and strawberries with bourbon-spiked cream. I really just wanted peaches, but I couldn’t find any of the squishy soft, super juicy ready-to-eat-right-now variety, so I had to supplement with strawberries. Here’s where I found the cream with bourbon recipe. Basically just add 1 tbsp. of bourbon as you’re whipping up the cream. It has a really nice flavor. Another big shout out to K-Y!
It’s another hot one today, so I’m off to read my G&G and maybe a little of my Madoff book. I also might need to get in the pool at the gym…