Mustard Herb Crusted Rack of Pork

What, you may ask, is a Rack of Pork? I bought this pork roast a month or so ago, not really even sure what cut of meat it was, except I knew it was done in the "French" style. All that "French" style means is that the meat has been cut away from the bones so that they are exposed. You most often see it done to a rack of lamb or lamb chops. However, this was, for sure, pork. I've cooked many a pork roast before (See my first post about pork roast HERE) but this was a totally different cut of meat. SO, I searched my way around several food and recipe sites yesterday, and after reading a bunch of recipes, this is what I came up with. Using the mustard to hold the herb crust in place added great flavor and cut out some of the fat - several of the recipes called for rubbing the top with olive oil. The fresh herbs were a real treat and I think the bed of vegetables under the pork added to the flavor. The presentation was lovely, and it tasted delicious. This a great alternative for those who say they don't care for lamb, and I know there are a lot of you out there. It looks great on the table and on the plate and it was a lot cheaper than Prime Rib of Beef, that is for SURE!

Mustard Herb Crusted Rack of Pork ready to serve

Mustard Herb Crusted Rack of Pork
serves 4 - 6
1  2.5 - 3 lb. rack of pork roast
1 T. olive oil
1 medium onion, thickly sliced
1 carrot, cut in 1 inch chunks
1 rib celery, cut in 1 inch pieces
2 T. Whole Grain Garlic Mustard (We used the Kroger brand "Private Selection")
2 T. minced fresh rosemary
2 tsp. minced fresh thyme
2 T. of Kosher or Coarse Salt
2 T. coarse ground Black Pepper

The number of bones in the roast will determine the number of servings. 

Preheat your oven to 375 degrees. Using a sharp knife, score the fat on the top of the roast by shallowly slicing a few X's into the surface of the fat. This will allow the herbs to penetrate into the meat and flavor it. 
Pour the olive oil in the bottom of shallow metal roasting pan and spread it so that the middle of the pan is completely oil. Put the sliced vegetables on the oiled part of the pan in an even pile. Place the roast -  fatty side up -- carefully on top of the veggies and spread the mustard over the surface. Sprinkle the rosemary, thyme, salt and pepper evenly over the mustard so that the top surface of the roast is covered. Gently pat the crust into the mustard so that it stays in place while roasting. 
Place the roast into the preheated oven and turn the oven down to 350 degrees. Roast for 20 - 22 minutes per pound or until a meat thermometer inserted into the center of the meat -- making sure not to touch a bone -- reads 145 degrees. This will yield a roast that still has a touch of pink at the bone. I know, I know, that's not the way your mom did it, and mine didn't either, but pork is a lot safer than it used to be. If you feel nervous about the pink, cook it for 25 minutes per pound but it will be a little drier than mine looks. 
Slice between the bones for each serving and top with a slice of the caramelized onion, if desired. I made some garlic mashed potatoes and a big salad to go with the pork. It was yummy, I promise. Give it a try for Easter or any time you want to make a festive and delicious meal. 

Mustard Herb Crusted Rack of Pork with Garlic Mashed Potatoes and Salad 

Not just any Spring Chicken!

Spring has finally sprung in the Richmond, VA area, and it couldn't be any prettier around my neighborhood. Redbuds and phlox are blooming, azaleas and dogwoods are budding up. Every yard is showing off some jonquils and maybe a few tulips or early iris. All this flora makes me want to cook in a spring like fashion, even though we are not exactly spring chickens anymore!



Phlox out by my mailbox

This dish was a little more complicated than I sometimes attempt on a weeknight, but the smells and fresh tastes that it produced made it worth the extra trouble. Purchasing boneless, skinless thighs sped things along a little, and having rosemary on hand in the yard makes for easy inspiration. It grows so abundantly, I've just GOTTA' use it, right? If you haven't got rosemary growing in your garden, get some -- it's easy to grow and will even thrive in a container. The one that grows in my yard was transplanted here after living in a pot on the deck at my last house. I first put it in my little bed around the patio, but it outgrew that spot and currently resides over by the fence. It's now about 13 years old and spreading with abandon. It's even got little light purple flowers on it!

Rosemary by the fence



Lemon Rosemary Chicken with Spring Onions and Rice Pilaf

4 boneless, skinless chicken thighs

10 green/spring onions, ends trimmed, halved lengthwise

1/4 c. flour, seasoned with a little salt and pepper

2 T. + olive oil

4 sprigs rosemary

2 cloves garlic, minced

1 lemon, divided use

1/3 c. dry white wine

1/2 c. chicken stock

salt and pepper

Rice Pilaf (recipe follows)]

Zest the lemon so that you have about 1 T. of zest. Cut the lemon in half, and thinly slice it. Cut 2 of the slices in half, so that you have 4 small quarter pieces. Wash and dry your rosemary. Put the flour mixture into a pie plate or something similar for dredging. Lay one chicken thigh on the cutting board you use for meat (or a clean plate) and spread it open carefully. You can tell that there is a top to it and a bottom, where the bone was removed. Open the "bottom" and lay a sprig of rosemary and a quarter slice of lemon into the cavity. Close the "flap" back over this and carefully roll the thigh in the flour mixture. Set aside. Repeat this with the other 3 thighs. You can secure them with twine or an uncolored toothpick, but I found that the lemon and rosemary stayed inside when I made this without the trussing. (Plus I'm kind of lazy about things like that, especially on a weeknight!)

Get your pan ready on the stove -- you'll need an ovenproof skillet that all 4 thighs will fit into. Preheat the oven  to 350 degrees. Heat the pan a little. Pour 1 T. of the olive oil into the pan. Drop the halved onions into the olive oil and saute' quickly, until they just begin to wilt. Remove them from the pan and set them aside. Add the other T. of oil to the pan. Heat the pan until the oil begins to shimmer, and add the thighs to the skillet. You may need a little more oil. Cook them for about 5 minutes, so that the flour browns. Turn them over carefully -- I used a fork along with a small spatula - make sure that the lemon and rosemary remain in the cavity. Let the thighs cook for another 5 minutes to brown the other side. Remove the chicken to a plate and add the garlic, wine, and stock or broth to the pan. Add the 6 lemon halves to the liquid. Sprinkle in a pinch of salt and a little fresh ground black pepper. Cook for 5 -7  minutes over medium to high heat, reducing the sauce by about 1/2.

Sauce reducing in pan

Put the chicken back into the pan and place into the preheated oven. Bake for 20 - 30 minutes until the juices run clear when thighs are pierced with a fork. Taste the sauce and add a little salt and pepper if needed. Put the spring onions back into the sauce, garnish with a little more fresh lemon and serve over rice pilaf.

Chicken thighs ready for the oven

Rice Pilaf with Artichokes

2 c. chicken stock or broth

1 tsp. butter + 2 tsp. Olive oil

1/3 c. brown rice

1/2 c. white rice

1/3 c. orzo or broken vermicelli

2 T. minced onion

1 clove garlic, minced

1 8 oz. pkg frozen artichokes, thawed and well drained

salt

2 heaping T. Parmesan cheese

In deep saucepan, heat the oil and butter together until the butter melts. Add the garlic and olive oil and saute a few minutes until they begin to soften. Add the vermicelli or orzo and saute' this mixture until the pasta begins to brown, at least 10 minutes, over medium heat, stirring often. Add all the rice, stir into pasta mixture and then add the stock. Sprinkle with a pinch of salt, bring this up to a boil, cover the pan and turn it down to a lower heat, so that the mixture just barely bubbles. When all the liquid is absorbed, add the artichokes and Parmesan cheese. Stir them into the pilaf and cover to warm the artichokes through, about 5 minutes. Serves 4 - 6. Good leftover, just heat in the microwave.

Lemon Rosemary Chicken Thighs with Rice Pilaf

In a chicken breast rut?

Do you buy boneless, skinless chicken breasts from the big box stores, frozen in a big bag? I do and have done so for years. It's an economical way to stock your freezer and they are pretty healthy, as meat goes. The easiest way to deal with them is simply to marinate them in Wishbone Lite Italian dressing and grill them. When my children were little, we cooked that alot, once prompting my husband to declare, "If I see another grilled, boneless, skinless chicken breast, I am going to puke!" I believe that was in the "grilling them to leather stage", his own fault, as he would not listen to me about length of cooking time, etc. Fortunately, he's gotten over it, now pays attention to the amount of time you should cook them, and we get much better results!

Speaking of MUCH better results, here's a delicious take on those ubiquitous breasts, pan fried and simmered briefly with a herb infused mushroom wine sauce that is a great dinner for two or more! I combined several recipes I looked up -- don't you just love epicurious.com? I didn't have EVERYTHING for any one of the recipes I liked, so I "winged" it. Don't you love it when your kitchen experiments work out deliciously? We'll definitely be having this again!

Chicken breasts with Mushrooms and Wine

Chicken Breasts with Mushrooms and Wine

Serves 2

2 boneless, skinless chicken breasts, thawed if frozen
1/4 c. all purpose flour, mixed with 1/2 tsp. kosher salt and a pinch of black pepper
1 T. olive oil
1 T. butter
8 oz. creminini "baby bella" mushrooms, sliced
1/4 c. Vidalia or other sweet onion, or shallots
1 clove garlic, minced
1 T. chopped fresh rosemary
2 tsp. chopped fresh thyme or 1/2 tsp. dried thyme
1/2 c. dry white wine (I used pinot grigio)
1/2 c. low sodium chicken broth or stock
In a large, non-stick pan, melt the butter with the olive oil, over medium-high heat. Dredge the chicken breasts in the flour mixture, and place them in the pan. Cook the breasts for 4 minutes on each side. They should be lightly browned. Remove and set them aside. Add the mushrooms, onions, garlic and herbs to the pan (if you need to, you may add another tsp. of olive oil).

Mushrooms, onion, garlic and herbs

Cook the vegetables and herbs briefly, 3-4 minutes, stirring them around. Add the wine and broth to the pan. Bring this to a boil. Turn it down a little and let the mixture reduce for 5 minutes. Taste for seasoning, adding salt and pepper as needed (how much depends on your broth). Put the chicken back into the pan and cover it.



Chicken breasts simmering in wine and mushroom sauce



Cook for 8 more minutes and voila', perfectly cooked chicken and mushrooms. Serve with brown rice and steamed broccoli with little cheese grated over it.



Chicken and Rice and Everything Nice!

Happy 100th Birthday, Julia Child!

This week, August 15, marks the 100th birthday of my favorite chef and inspiration, Julia Child. I LOVE reading about Julia Child and her adventures as a late starter and author. I feel a personal connection, since I was born in France the same time Julia was there learning all about the way to cook. It's a vague connection, I know, but it's my little delusion. I devoured "My Life in France" by Julia herself, and am looking forward to reading "Dearie" a newly released biography of Julia by Bob Spitz. I have watched "Julie and Julia" several time and think that Meryl Streep nailed Julia's presence and spirit. I also watch "The French Chef" anytime they run those classics on PBS. If you have not seen Julia in action, you've got to check her out. She is a riot and absolutely FEARLESS in the kitchen! SO, in honor of all things Julia, I've been re-reading her masterpiece, "Mastering the Art of French Cooking", a must own cookbook for anyone who truly loves to cook!

I also loved reading about her lifelong friendship with Simone Beck, her co-author of "Mastering the Art of French Cooking", along with Louisette Bertholle. Here is something that Simca said that reflects the way I cook, especially in the summertime, when the produce is so plentiful and delicious that very little needs to be done to make it shine:
"There is no technique, there is just the way to do it. Now, are we going to measure or are we going to cook?"
Simone Beck "Simca" co-author with Julia Child, as quoted by Frances Mayes, in "Under the Tuscan Sun".

This year, we've been lucky enough to reap the bounty from 2 neighbors who share, a woman in my husbands' office who sells her homegrown produce very cheaply and an abundance of herbs and lettuces from my very own garden. Is there anything better that classic Salade Caprese with homegrown tomatoes, fresh mozzarella and a few ribbons of basil? I like to drizzle ours with a few drops of olive oil, a splash of balsamic vinegar and a pinch of coarse salt. SO yummy and SO easy!

Another cold and fresh favorite is pasta salad with lots of veggies. Any combination of vegetables will work, but the method is always the same. See my method here:
Farmers Market Pasta Salad

Not everyone at my house loves cold soup, but I do and so does my youngest son.  Cold Cucumber Soup is an absolute must have for the summertime refrigerator! Gazpacho is easy and fast too, and uses up a bunch of veggies. SOOO good for you too, makes you feel healthy when you eat it!

Eat your veggies! And pick up a book about Julia  -- it'll keep you laughing and inspired in the kitchen. Happy 100th Birthday, Julia!!

Remembering Nate and Shrimp Scampi

Delicious Shrimp Scampi, a family favorite

 I couldn't let July go by without making shrimp scampi, a long time family favorite. I can't take credit for the recipe. I first had a homemade version while we were on vacation at the river, one night when it wasn't my turn to cook. We used to go to the river with our cousins and take as many kids with us as we could round up. Some were in college or working, but the the younger ones stayed all week, and loved it. This was a dish the whole group enjoyed eating. Many huge baking dishes full of shrimp were produced in that 60's style kitchen with crab nets and silly sayings adorning the walls. That old cottage on Fishing Bay has become beloved in our collective memories. What fun times we had, and this dish always reminds me of those happy, summer days. After hot days spent fishing, tubing, boating and checking on the crab pots that floated next to the pier, this dish ALWAYS hit the spot. Slice up a few of the tomatoes you picked up at the farm stand on the way to the cottage and YUM, that's a fine dinner! As an added bonus, a pound or two of shrimp can feed a crowd without breaking the bank -- and that was a good thing -- since we always had a crowd. Not only our collected crews, but any cousin, aunt, uncle or family friend who happened to be nearby might show up at any time. We all like it that way, the more the merrier.... (Our family has always loved to get together!)

Our middle son, who passed away suddenly and unexpectedly 4 years ago this summer, loved those days on the river. He loved fishing and crabbing, and he absolutely loved shrimp scampi. He was a funny kid with a compassionate nature. He'd skewer you with his wit, but it was so funny, you'd have to laugh along with him. His many voices and accents still ring in the air around our house, as does the music he made with his guitar. Last week he should have turned 24 and it's our family tradition that you get to pick what you want for dinner on your birthday. In his honor, we made his favorite.  (Here's my first post about him and a picture of the handsome young man)

I have updated this recipe a little from the original.  Now I add a some lemon zest, instead of just placing a sliced lemon on top. I also add a little dry white wine, so I can cut out some of the butter that was included in the original recipe. The wine will help to keep the dish nice and moist. Don't eliminate the butter -- it adds a wonderful richness that makes the dish shine. Last night I made my own breadcrumbs, but that was simply because I didn't have any in the pantry. This recipe is very easy to make, and very forgiving. For example, I had a few scallops left in the freezer that it was time to eat, so I chucked those in. Also, since my herb garden overfloweth, I added fresh basil, but dried herbs will work as well.

To accompany the scampi, I made a simple salad and topped a baguette with some ripe tomatoes, garlic and basil, mixed with a little olive oil. It was delicious.

I am sure that Nathan would have approved. We still miss him every day. Here's to you, Kid!

I hope you enjoy this as much as we do.


Shrimp Scampi

Prepping the shrimp, with
olive oil, garlic and lemon
zest.

1 lb. raw shrimp, peeled, tails off and de-veined

1 lemon; 1 1/2 tsp. zested, then sliced thinly

1/3 c. extra virgin olive oil
1 heaping Tablespoon minced garlic (~6 cloves)
8 basil leaves, sliced thinly OR 1 tsp. dried basil OR oregano OR 1 tsp. Italian seasoning (eliminate salt if your mixture contains it)

1 tsp. kosher salt

fresh ground black pepper OR dried red pepper flakes, if you like it spicy

1/3 c. dry white wine

4 T. cold butter
1/2 c. breadcrumbs (you can use Italian Seasoned breadcrumbs,but cut back on the herbs)

Cooked pasta, we like vermicelli or thin spaghetti (about 1 lb.)

Preheat oven to 375 degrees.

In a bowl, mix together shrimp, olive oil, garlic, basil and 1 tsp. lemon zest. Spread the shrimp in a single layer in a baking dish and pour over the white wine. Sprinkle with the kosher salt, a little pepper and the breadcrumbs. Cut your butter into little chunks and scatter these across the crumbs. Dot the top with the lemon slices. Bake for 25 - 30 minutes until the top browns lightly and the shrimp turn pink. (Do not over cook! The shrimp will just get tough and shrink up.)

Serve over hot, cooked pasta. I like to garnish it with a little fresh basil, as it's not a very colorful dish. This amount will make at least 6 - 8 servings, depending on what else you are serving and how hungry you are!




Our Nate, about age 15, with a shark he caught fishing in the Bay one summer.
He loved every minute of that trip!

 



Guest Cooks in the Kitchen!

Two kind of sandwich rolls and pasta salad. AAAH, the kindness of others...

When our kids were little, we would often start our dinner conversation by saying, "Everyone tell one good thing and one bad thing that happened to you today" and that would always start get the conversation started. If you have never tried this strategy with your own family, give it a try, it really works! Of course, there was always one comedian in the group who would say, "My good thing is that I did not have a bad thing". We'd let that go one time, but the next time we'd call a "no fair" on him.
This week, I had something good and something kind of bad happen to me. Let's get the bad stuff out of the way: I got a little sicky and had to stay home, laying low for a few days. NOW, for the good thing: My son and and his nice girlfriend made us dinner! Let me say up front, that the nice girlfriend did most of the work and all of the supervising, but he helped and actually had major influence over the pasta salad. It was a delicious meal, a different twist on pizza/calzone/sandwich roll and quite tasty! She made some pizza dough and wrapped it around 2 different fillings. One roll was filled with spinach, that they flavored like spanikopita, with lemon, garlic, feta and green onions. The other roll was filled with salami, cheese, roasted red peppers, banana pepper rings and I am not sure what, if anything, else. Whatever, they tasted crazy good! They also made a good pasta salad, with fresh basil from my garden and kalamata olives! Look at the beautiful sandwich rolls, fresh from the oven:

Delicious pizza/sandwich rolls, hot from the oven! The brown stuff is ooey, gooey CHEESE!

The pasta salad was good too, but it could have used a little broccoli, or cherry tomaotes, for color if nothing else. They agreed, but hey, it was the Italian kids' very first try at making his favorite, pasta (see more about the Italian kid here)! Isn't it nice to have someone do something nice for you when you don't expect it? AND they even did most of the cleaning up! It occurred to me that the rolls would make a great item for casual entertaining. You could cut them into as many pieces as you need and the ideas for filling them go on and on! This time, they used a pizza crust mix and it worked out great, but you could make your own, buy a ball of dough from the deli or get the kind in the refrigerated case near the ready to bake rolls, etc. All of those should work just fine.

WOW, I am a lucky lady! Someone cooked for ME! Love that, gotta' admit it! And eating together with your kids and their friends, priceless...

Antipasto and Lite Alfredo Sauce

My youngest son decided to become Italian this week, and pretty much demanded that I accomodate him by producing one of his Italian Favorites,  Pasta with Alfredo Sauce. I've been tinkering around with Alfredo sauce for years. The original recipe from my handy Authentic Italian Cooking cook book is, quite simply put, just too rich! I've tried blending up concoctions with lowfat milk and non-fat ricotta cheese, lightening up on the butter and lots of other tricks. I think I've finally found one that is both delicious and lower fat.

In addition to the demanded Alfredo, the Italian kid also wanted antipasto, just like you'd get in a restaurant in Little Italy, or Florence or wherever his imagination was taking him that day. Being the kind of mom who likes to please, I produced this:



My version of what comes before the pasta, Antipasto

I wrapped procuitto around little pieces of fresh mozarella and served that with my homemade Rustic Italian Bread (recipe here), pepperoncini, black olives and chopped fresh basil from my herb garden. I drizzled the whole plate with a little Extra Virgin Olive Oil. I probably should have added some kind of salami and another marinated vegetable, but that's what I came up with quickly. Marinated mushrooms would be a good addition.

Here's my favorite take on lightened up Alfredo Sauce. We were so excited to eat this dinner, with the pasta, grilled Italian chicken and a big salad, that I forgot to take a picture. It doesn't really matter in this case, because white pasta on a plate is visually not the most appealing. However, the taste makes up for the appearance so please forgive me for not taking a picture!

"Lite" Alfredo Sauce
1 T. butter
1 tsp. olive oil
2 cloves minced garlic
1 T. all purpose flour
1 c. 1% low-fat milk
2 oz. lite cream cheese (neufatchel)
1/2 tsp. salt
a little freshly cracked black pepper
1 c. parmesan cheese (recommend Parmigiano Reggiano) divided use
1 T. chopped flat leaf parsley (optional)
4 cups hot, cooked pasta, we like linguine, but fettucine is traditional
In a medium sized pot, melt butter with olive oil over low heat. Add garlic and saute' for a few minutes until garlic is softened. Stir in flour so that it is totally incorporated. Add the milk and stir, stir, stir. You may want to get out  your whisk, since you are dissolving the flour and butter into the milk. Turn up the heat a little and let the mixture start to bubble and thicken. Add the lite cream cheese, salt and pepper. Stir in 2/3 of the parmesan. Keep cooking and stirring til the mixture is thick and bubbly. Pour over the hot pasta noodles and toss well to combine. Sprinkle the top with the remaining parmesan and flat leaf parsley. Serves 4 - 6.
If serving 4, approx. 399 calories, 13 g. fat, 2 g. fiber, 821 mg sodium

Lemon Dill Shrimp Pasta

Here's a quick and easy suggestion that is easy to throw together at the last minute. The dish takes about the same time to make as the pasta does to boil and cook. Lemon and fresh herbs make it an irresistible springtime dinner that's good enough for company!

Yummy Lemon Dill Shrimp Pasta

Lemon Dill Shrimp Pasta

12 oz. frozen shrimp, (medium or large) thawed, peeled and and deveined

Juice of 1/2 of a lemon plus 1 tsp. lemon zest
3 cloves thinly sliced garlic
2 T. olive oil
1/4 c. dry white wine
1/2  tsp. dried basil
4 c. fresh baby spinach
8 oz. fettucine
2 T. chopped fresh dill + 4 whole dill sprigs
1/4 c. crumbled feta cheese
salt and pepper
Put a big pot of water on to boil and heat a large skillet on low. Add in the olive oil and garlic. Let the garlic cook gently for a few minutes, but be sure not to brown it. Rinse the shrimp and pat it dry with some paper towel. Add it into the skillet and with the lemon zest and basil. Cook for about 3 minutes and then add the white wine plus the juice of the half of a lemon. Sprinkle  a little salt and some freshly ground pepper. Bring this to a boil, turn it off and cover the skillet. When the water boils, cook the fettucine according to package directions for al dente. Drain the pasta and return it to the pan. Add in the fresh spinach and dill. Pour the shrimp mixture over all this and toss well. Sprinkle the pasta with the feta cheese, and cover for five minutes. Divide onto 4 plates and place a sprig of dill on top. Enjoy with a salad and some crusty bread.

Homemade Chicken Noodle Soup

Is there anything better than some homemade chicken noodle soup? Especially on a chilly, rainy Sunday, what could be better than smelling stock simmering and standing by the dreary view outside the kitchen window, chopping veggies and herbs? Even if cooking is not your favorite thing, making soup is a truly therapeutic exercise, I promise!  If you can't be down in the Bahamas, soaking up the sun, you may as well make some liquid sunshine.

It's said in my family that I have a "way with a chicken", but in all fairness, I must confess that my Grandmother Rosie had a "way with a chicken" and that she passed it onto her daughter, my dear, sweet Aunt Cissy, who taught it to me. Chicken soup is best made with love, and patience, and that's the secret. Next time you need a little sunshine in your life, try this, your family will love you for it.



Chicken Noodle Soup

 First, make your stock:
1 2-3 lb.+ chicken
water
2 garlic cloves, smashed and peeled
1 medium peeled onion
2 ribs of washed celery, leafy tops included
1 medium carrot, scrubbed
1 sprig fresh rosemary or 1/2 tsp. dried rosemary
kosher salt
fresh ground pepper
Put your chicken into a large, deep stockpot and cover it completely with water. If your chicken has the neck and giblets inside, put those into the water also, after rinsing well. Add the garlic, onion, celery, and carrot. Bring the pot to a boil and add in the rosemary, 1 tsp. salt and 1/2 tsp. pepper. Turn this down to medium low and cover. Boil gently for at least one to one and a half hour, until the chicken is cooked through. The chicken is done when the legs can be wiggled easily and the juices run clear when it is pierced with a long fork at the fullest part of the breast.

Remove the chicken and all the vegetables and set them aside to cool. At this point, you can strain your liquid, which my aunt always did. I don't, it's ok with me if the broth is a little cloudy, but she liked hers nice and clear. It is simply a matter of preference!

Next, make your soup.
1/2 c. dry white wine
3 cups water
2 tsp. kosher salt
a little fresh ground black pepper
1 minced clove garlic
1 tsp. fresh rosemary, minced up (you may omit this or substitute fresh thyme)
1 large yellow onion, diced
1 large carrot, peeled and sliced (about 1 cup)
3 ribs celery, sliced thinly
2 large yellow squash, quartered and sliced into small pieces (don't cut them too thin)
Into your broth, add all your ingredients and bring this to a boil. Turn it down, and let it cook another hour, until the vegetables are tender. Taste the soup and adjust the seasoning, adding more salt and pepper if needed. The noodles will soak up a lot of salt so I always add at least 1 more tsp. I like the taste of kosher salt in this recipe, it's a little "softer".
While the veggies are cooking, skin the chicken and cut off all of the meat. Chop it up into bite sized pieces. You'll need at least 3 cups of cooked chicken. (If you have more, save it and make some chicken salad the next day -- that's what I am doing!)
To the soups add:
8 oz. wide egg noodles
Bring the soup back to a boil and boil at least another 20 minutes.
(NOTE: If you want that super clear broth, cook your noodles separately, and then add them into the soup fully cooked. This is what my aunt did to ensure that perfectly clear broth. She often made her own egg noodles, which are delicious, but one heck of a lot more work!)
LASTLY, add the cooked chicken back into the soup and cook very gently for about 10 minutes. At  this point, you can remove the soup from the heat and refrigerate it to serve when you want, but the noodles will continue to soak up more broth. If you want to make ahead and serve later, you will need to add another 2 - 3 cups of water before serving.
Serve with some warm bread and have a wonderful dinner. This soup will serve at least 6, and you'll have a big bowl or 2 leftover for lunches or another dinner!
It's a little trouble, but well worth effort!

Liquid Bowl of Sunshiney Love

The Joys of Baking Bread

Rustic Italian Bread, with a pesto swirl in the middle

Ever since I received my first bread machine as a birthday gift, way back in the early '90's, I have loved making bread. I ALWAYS loved eating homemade bread, but never had the patience for all the kneading and rising and more kneading and waiting. The bread machine takes the dull part out and leaves you free to enjoy the satisfying part. You get to pick the type of ingredients you want to use, flour, herbs, amount and types of oil and salt and the machine does most of the work, or even all of it, if you so choose. And the aroma of baking bread is probably the most appetizing and welcoming of cooking aromas to come home to.

When my kids were little, I knew that no matter what I was serving for dinner, if I made bread, they would eat dinner! You know the trick, eat a bite of everything on your plate and you can have another piece of bread...

I am now on my second bread machine -- I wore the first one out! -- and I still love making homemade breads, pizza dough and rolls. The way I do it these days is to make the dough in the machine and finish the loaf in the oven. That way, I get to choose a more natural attractive shape and get the option of some last minute additions to my dough. Lately, since I have so much basil in my garden, I've been adding pesto to my dough and rolling it up into an Italian style loaf, so that each slice has a swirl of pesto in the middle. Really yummy and looks pretty also! Here's one way I make bread. This is great served with any full bodied pasta with red sauce, or a grilled meat dish.

Rustic Italian Bread with Pesto

1 cup water
3 T. olive oil

3 cups bread flour

1 tsp. kosher salt

1 tsp. sugar

2 tsp. dry yeast

Simple Pesto (recipe below)

Put your ingredients into your bread machine in the order your manufacturer recommends. Mine calls for wet ingredients first, with dry on top. So, water, olive oil, flour, salt, sugar and yeast (the pesto comes later!). if not using a bread machine, soften the yeast in warmed water, then mix in your flour, salt and sugar.

Choose the dough setting on the bread machine, or get to kneading if you aren't going to use one! After the final rise, when the machine goes beep, beep, beep, turn the dough out on a floured, dry surface and shape into a rough rectangle. Spread on the pesto sauce, about 1 -2 tablespoons, leaving about 1.5 inches at the top and an inch at each end with no sauce. Begin to roll up the bread dough, jelly roll style, at the end with the pesto. Roll it into a long cylinder and let it rise about 45 more minutes, covered, in a warm dry place (I use my oven with the light turned on and the door closed.)
Preheat your oven to 375 degrees and bake the loaf for 25 - 30 minutes. Let cool completely before slicing. (Don't forget to take the bread OUT of the oven before turning it on to preheat!!)

Simple Pesto

1/4 c. packed clean basil leaves

1 clove garlic

1 T. Parmesan

1 tsp. toasted pine nuts or walnuts

2 T. olive oil

Blend this together in a mini food processor or food chopper until nice and smooth. Use to fill the bread or serve over pasta, on pizza, or grilled fish or chicken.
I've posted a slightly more complicated recipe for pasta earlier but this one is quick and easy.

Perfect Spring Dinner!

Panko breaded pork chops, oven roasted green beans and fingerling potatoes

Last night I made a meal that was new to our family. I am not usually a big fan of pork chops, but I think that is mostly due to to the fact that most of what I've been served have been overcooked. Chewy, tough leathery meat, is not palatable to me, even if it's been slathered in barbeque sauce. For a long time, I've looked for a recipe that showcases the tenderness of pork and tells how to produce it. I found this recipe in an old Southern Living magazine, and made it almost exactly the way it was written. The article had paired the chops with oven roasted green beans and pecans, which I tweaked slightly and make with almonds. I also added new fingerling potatoes, a new favorite of my husband. Tender and flavored with fresh herbs, these tiny potatoes are worth the price! The best part of this meal is that it can all be put together in about 35 minutes, making it perfect on a busy weeknight. I'll try and walk you through it, with a timeline that will help you get it on the table quickly too! You are going to love this easy, good for you, springtime dinner! First, preheat your oven to 400 degrees. Wash the potatoes and "snap" the beans and rinse them well. (To "snap" them means to remove the stringy ends, totally optional) Drain all the water off of the beans and potatoes and put them on a clean dishtowel to dry out. While they are drying off, prepare the mixture for dredging the pork chops.
Pan Fried Pork Chops
4 center cut pork chops, about 3/4" thick 1/4 c. vegetable oil, for frying 1/2 c. panko bread crumbs 1/4 c. parmesan cheese 1 T. lemon zest 1 tsp. chopped fresh thyme coarse salt and freshly ground black pepper Mix together the bread crumbs, cheese, lemon zest and thyme in a wide shallow dish (a pie plate works well). Season your chops with a little salt and pepper, both sides. NEXT, prepare the potatoes.
Roasted Fingerling Potatoes 1 lb. fingerling potatoes, halved if large 1 T. olive oil 1 T. chopped fresh rosemary 2 cloves sliced garlic 1 tsp. chopped fresh thyme coarse salt and freshly ground black pepper In a ziplock bag, toss the potatoes with the olive oil and herbs. Put them in a single layer on a cookie sheet. Sprinkle lightly with salt and pepper. Cook at 400 for approximately 30 minutes. Go ahead and put them into the oven to get going. NOW, dredge the pork chops and preheat a large skillet over medium high heat. Put in the vegetable oil and let it heat up a little. The pan is ready when a breadcrumb dropped into the oil sizzles on contact. Place the chops into the pan, and set your timer for 5 minutes. While they sizzle away, prepare the green beans.
Oven Roasted Green Beans 1 lb. green beans 1 T. olive oil 1 garlic clove, minced 1/4 c. slivered almonds 1 tsp. butter On a cookie sheet, toss the green beans with the olive oil and garlic. Spread them in a single layer and cook in a 400 degree oven for 10 minutes. While they are cooking, melt the butter and saute the almonds. After 10 minutes, remove the beans and pour the almonds and butter over them. Return them to the oven, and roast 5 - 10 minutes more, until the almonds and beans brown but don't burn! After 5 minutes, turn your chops over and fry for another 5 minutes. Don't let your pan get too hot and burn them! You may need to adjust the heat, so keep your eye on it while you are getting the veggies ready. I cooked the green beans and potatoes in the same oven, simply by putting the beans in after the potatoes had been cooking for about 15 minutes. That way, everything came out hot and ready at the same time. If you chops are ready first, put them on a plate and cover them loosely with foil or put them in a warm (275 degrees) oven.

YOU ARE GOING TO LOVE THIS DINNER!

A Summer Classic: Ratatouille

Classic Ratatouille

When the markets are bursting with colorful, fresh veggies, I typically buy too many. Since I can't stand to waste anything, I often turn to ratatouille to use up my extras. Ratatouille is very forgiving, up to a certain point. You've got to have tomatoes, garlic and spices. We prefer a more classic ratatouille, with peppers, squash and eggplant. I think it's the ideal side dish for grilled meats and fish, but many vegetarian friends eat this as a main dish, over pasta or polenta. Try it while the local vegetables are abundant. Cut all of your ingredients into approximately the same size, while your garlic and onions soften in the olive oil.

If you have not tried this before, I am betting it will become part of your regular side dishes!

Ratatouille

1 T. olive oil

2 minced garlic cloves

1 medium yellow onion, small dice

1 green pepper, chopped

1 red pepper, roasted, then chopped

1 medium zucchini, halved lengthwise and thickly sliced

1 medium yellow "summer" squash, cut like the zucchini

1 small eggplant, peeled and diced

1/3 c. V8 Vegetable juice

6 medium tomatoes, diced OR 1 11 oz. can diced tomatoes PLUS 8 halved cherry tomatoes

freshly ground black pepper

1 tsp. salt

1/4 cup packed, torn, fresh basil

1/2 cup shredded mozzarella cheese

In a LARGE nonstick pan, warm your olive oil over medium heat. Add in the garlic and onions and continue chopping the veggies. (You probably will want to roast your red pepper first.) When the garlic and onion soften, add in everything else EXCEPT the basil, and bring the mixture to a bubble, stirring to break up the tomatoes and release their juice. Put on a lid and turn down the heat. Let this simmer for about 30 - 45 minutes, making sure it does not stick and burn, stirring occasionally. Lastly add the basil and pour the entire mixture into a shallow baking dish. (If your tomatoes were very juicy, and the mixture looks too runny, mix 1 T. flour w/1/2 c. water in a jar, shaking it well to dissolve the flour, and then add it to the ratatouille, stirring it in completely and bringing it back to a boil. This will help it to thicken up a little.)

Top w/cheese, if desired. At this point, you can refrigerate the dish and hold it up to 3 days or bake it off. If you need to hold it until later, be sure to set it on the counter for at least 15 minutes before baking. Bake at 350 degrees for about 30 minutes.

Some Words on Cooking with Herbs

My herb garden is exploding -- the basil and parsley are trying to bolt and go straight to seed, the chives look like mutants from another planet and the thyme is popping up everywhere! The rosemary is huge and fragrant. My lavender is getting ready to bloom, but the dill is struggling. Nevertheless, I managed to pull a few fronds from it last week to flavor a few dishes.

I know several people who grow herbs, but rarely use them in their cooking. I think it's basically fear that keeps them from trying out some new tastes in the kitchen. Here are a few things that I like to do with my herbs. I've been fooling around with herb blends and medleys. Basically that means I go out into the garden, cut lots of herbs and bring them into the house. I give them a rinse, shake out the excess water and blot them with a towel. Then I get to chopping.

The next step is to decide what other flavor I'd like to add in. I almost always opt for a clove or 2 of garlic and some freshly ground black pepper. Often, I use a little lemon zest, from my handy dandy microplane grater. A little olive oil can moisten the mixture, and is welcome especially if you are planning on grilling your dinner.

Recently, I've used my "herb medley" in a sauteed shrimp dish and a baked salmon. For the shrimp, I simply put a little butter and olive oil into a non stick frying pan, and added 2 cloves of minced garlic. I let this cook, very low and slow, until the garlic got tender. I hate the taste of burned garlic, so I am always careful to cook it slowly, to let it's flavor develop in the oil. To the butter, oil and garlic mixture, I poured in 1/4 cup pinot grigio and about 2 T. of my basic herb medley -- that night it was basil, rosemary, flat leaf parsley, a little thyme and some garlic chives --and allowed this to simmer away for about 10 minutes and reduce a little, while I enjoyed a cold drink and prepared a salad and some bread. Then, I dropped in 10 peeled and deveined jumbo shrimp, tails off. I turned up the heat and let it cook for about 5 minutes, allowing the shrimp cook through and turn pink. I sprinkled the skillet with some sea salt and served it over angel hair pasta. It was a big hit!

The second meal I prepared was my trusty old standby, baked salmon. I spread a little olive oil on the bottom of a cookie sheet, laid on the salmon, and topped it with the herbs. This time, I made sure the medley included as much dill as I could harvest from the garden, and lemon zest. I incorporated the garlic clove while I was chopping the medley. I added a few tablespoons of white wine to the pan -- once again the pinot grigio -- and covered the fish with foil. I baked it for about 30 minutes at 375 degrees. It was tender, juicy and had a bright, fresh flavor. So easy, so fast!

Whatever you do, don't leave those herbs outside, languishing in the heat! Bring them in and cook, cook, cook!

As Promised, Delicious Salmon Spread

Here's a spread my family loves, both as an appetizer and for making sandwiches. My mother always made a Salmon Ball, for holidays or whenever she had cocktail parties. I took her original recipe, probably from the early 1960's, and adapted it for today's tastes and style. I hope you enjoy it as much as we do. Let me also say that my mother ALWAYS used canned salmon. I started using "fresh" because my family loves to have it for dinner and I always had some leftover, and I thought "Why not?". My husband has the definite opinion that he absolutely prefers this spread made with the "fresh", but my kids don't seem to have a preference, they snarf it up either way I make it! As for me, I will say that there is some textural difference. The canned salmon makes a smoother, almost, whipped spread. I like it both ways, though. Salmon Spread 12 oz. fresh baked or canned salmon 10 oz. "lite" cream cheese (neufchatel) 2 T. lemon juice 1/4 onion 1 - 2 T. prepared horseradish 2 drops Worcestershire sauce 1 tsp. dried dill or 1 T. chopped fresh dill The easiest way to do this is to throw everything into a food processor and pulse away. If you don't have one, bring the cream cheese to room temperature, grate the onion and mix, mix, mix away until you get a mostly smooth spread. That's how my mom did it, but personally, I like my food processor! Serve this with party rye bread, fresh cucumbers, club crackers, chopped hard boiled egg, capers and garnish with some fresh dill or flat leaf parsley. To make a sandwich, thinly spread a piece of rye bread w/the spread, top that with thin sliced cucumbers and a little shredded lettuce, salt and pepper and another piece of rye. Summery time yummy sandwich!

Favorite Family Dinner

We went to the South of the James farmers market last weekend, and I came back loaded down with veggies and inspired to blog again. If you have not visited this market in Forest Hill Park, it is well worth a trip.

Here's my strategy for perusing the market:

Wander all the way through, front to back, to get the lay of the land and check out the local musicians doing their thing. Buy yourself a hand made spring roll, taco truck taco, a cup of freshly ground coffee or an ice cold lemonade, and walk slowly back to the front, gathering up your faves. Then, stow your goodies in the car (make sure you've got a cooler with you!) and walk down to the newly renovated lake. The walk TO the lake is all downhill, so, therefore easy and refreshing. Take a few minutes checking out the great improvements and enjoy all the little kids trying to fish (it's all "catch and release"). Walk around the lake and you are sure to see mountain bikers up on the steep hills leading up to Woodland Heights. Is this a great city or what? White water rafting, mountain biking, lake fishing and farmers markets, all within a mile or 2 of each other, inside the city limits!

Then, suck it up, and head back UP the hill. You'll feel virtuous and won't feel guilty about the goodies you ate while browsing the market! OR the delicious dinner you will make tonight! There are lots of desserts, in my blog archive, check it out!



Here is a favorite family supper, using some fresh, fresh ingredients, easily obtainable at the farmers market or even your back yard!





Salmon, Ravioli, Salad and Bruschetta For Dinner





1 - 1 1/3 lb. salmon
2 T. olive oil


1/2 tsp. garlic salt


Freshly ground black pepper
1T. chopped fresh rosemary (a 2 -3 in. sprig will yield this
2 T. chopped fresh dill ( a few fronds)


1 lemon, 1/2 for slicing, 1/2 for juice



Preheat oven to 375 degrees



Pour a 1 T. of the olive oil on a large cookie sheet (use one w/low sides) and spread it to the size of your salmon. Lay your salmon, skin side down, on the sheet and rub the rest of the olive oil over the surface of the fish. Sprinkle with the garlic salt and some freshly ground black pepper. Strip the herbs from their stems and chop the leaves from the rosemary and frondy parts from the dill together. Sprinkle over the salmon evenly. Squeeze the juice from half of your lemon over the entire fish. Thinly slice the other half, and lay the slices on top of the salmon. Cover the sheet w/foil, making a tent, so that the foil won't stick to the top of the fish. You may want to spray your foil w/cooking spray to make absolutely sure this won't happen. Bake for 25-30 minutes. Take off the lemon slices and enjoy!





Don't worry if you have leftover salmon, I've got a great salmon spread recipe coming later this week!





Serve this with spinach and cheese ravioli, your favorite salad (lots of fresh greens in the farmers market right now!) and brucshetta. For a good bruschetta topping, see my recipe from last summer, by accessing the archives to the left of the blog ("Bruschetta, A Super Simple Summer Treat"). For this dinner, I omitted the mozarella on top, because there was quite a bit of cheese in the ravioli. NOW, for the ravioli, we like the Mama Rosie's Spinach and Cheese brand, from the freezers at the local supermarket. I make a tasty pesto sauce to put on top. Here's what I use:




Simple Pesto



1/3 c. basil leaves (about 20 large leaves, give or take)



2 T. toasted walnuts



1clove garlic



2 - 4 T. extra virgin olive oil



2 - 3 T. Parmigiano Reggiano cheese, finely grated




Three tips for success w/pesto: First, use only fresh, bright green basil. Second, toast your walnuts ( or pine nuts if you can afford them or prefer them). Third, use only Parmigiano Reggiano cheese.



In a small food processor, or blender, place your basil, garlic and walnuts. Pulse until a they are finely chopped and Drizzle in your olive oil, slowly, until you get the consistency of a smooth, thick sauce. Add in the cheese, 1 tsp. at a time, until it starts to look and smell like pesto, spicy and green. You may need to add a little more olive oil. If you are super concerned about calories, you can substitute a little chicken broth for part of the oil, but you must have at least 1 T. olive oil. Serve over the pasta of your choice. Will keep for a week in a tightly covered container in the frig, if you put a little olive oil on the top too keep it nice and green.






Cooks Tip: You can freeze this, which I often do, just don't add the cheese at the end. I often make a lot, pour it into old fashioned ice cube trays, and freeze them. When they get solid, remove the pesto from the tray, and place in a zip top freezer bag. One cube is enough pesto for 1 - 2 servings.

Fall Dinner -- Herb Roasted Pork and Gravy

The weather in central Virginia has turned decidedly chilly -- it's almost like we went right from summer to winter! Now that things have cooled off around here, it's easier to think about heating up the kitchen with roasting and baking.

I always cook a nice dinner on Mondays, because I think that Monday is a tough day for almost everyone, no matter what you do! If you are working a 9 to 5 grind, then it's back to the old routine, after a leisurely weekend of football and family. If you are a kid, getting up early and heading off to school after a day or 2 off can be tough. Even if you are a full time or part time stay at home mom (like me!), Monday means laundry, cleaning up lots of messes and at my house, fixing a nice dinner to say, "Here's to a good week, Family!"

This Monday, it's Herb Roasted Pork, Garlic Mashed Potatoes, Sauteed Cabbage and Red Onions and Ann's Apple Crisp (recipe here). Yummy! Try the pork and apple dessert with your favorite sides and enjoy the taste of fall!

Herb Roasted Pork

1 3 - 3.5 lb. pork roast

2 cloves garlic

4 sprigs fresh thyme

3 - 2" stems fresh rosemary

fresh ground black pepper

1 medium onion, peeled and thickly sliced

1 T. Worcestershire Sauce, for gravy

Water or beef broth, for gravy

Preheat your oven to 425 degrees.

Now, prepare your herbs:

Wash and dry the thyme and rosemary. Remove the leaves from the stems. I am lucky enough to still have lots of herbs in my garden, especially these 2 which will withstand the cooler weather and continue to produce.

Chop the garlic thyme and rosemary. Grind in some fresh black pepper and continue to work this mixture together until it is well blended. With a small sharp knife, cut the garlic cloves into slivers. Push the knife into the pork roast and insert a sliver of garlic into the roast. Do this several times so that the roast is studded all over with garlic cloves. 

Place your pork roast, fat side up, in a heavy, deep roasting pan. Score the fat with knife making 3 or so slashes across the roast. Rub your herb mixture over the surface of the roast, making sure it gets down into the slashes. Scatter the onion slices over the top of the roast, and along the sides. Sprinkle the whole thing with salt.

Put the roasting pan (uncovered) into your preheated oven. Set the timer for 10 minutes. When the timer sounds, reduce the heat to 350 degrees and cover your roast. Set the timer for 1 hour and 30 minutes. The internal temp. should be 180 degrees. Remove the roast and let rest 10 - 20 minutes before carving. Occupy your time making gravy, while you wait for the roast to cool.

Here's how I make gravy: To the drippings in the pan, stir in a 1/4 c. flour (a scant 1/4 c., not packed, just lightly spooned), and mix that into the juices with a wire whisk, being sure to scrape the bottom and sides of the pan, getting up all the brown bits and onion.

Make sure all of the flour is absorbed by the juices, that way you won't get lumpy gravy. Put the roasting pan on the stove --you may need to "straddle" it over 2 burners, depending on your stove and your pan -- and turn the burner(s) on low. Pour in 2 1/2 c. water or beef broth if desired, and continue to whisk, making sure your flour is dissolving and the gravy is blending well, continuing to scrape the bottom and sides of the roasting pan. Add the Worcestershire sauce, it gives great flavor and color. Turn up the heat, and keep going until it starts to boil This takes about 10 min. but you can do this while your meat is cooling. . Add a little salt and pepper, after tasting, if necessary.

Fresh, Simple Salsa

There is simply nothing better than fresh salsa, and it is so very easy to make. Why not try it this week, while tomatoes are delicious and inexpensive at the markets and peppers are abundant?

We have been trying our hand at growing tomatoes and peppers in our backyard in containers. The peppers were extremely successful, the tomatoes, not so much, but we did get a few. Luckily, we have a friend who had lots of tomatoes on his vines and he was very generous! In a addition to that, the local favorite Hanover tomatoes have been on sale at several Richmond area grocery stores, including Kroger and Ukrops.

Here is a very basic, simple and tasty salsa recipe. Enjoy!

Simple Salsa

4 - 5 large Hanover or farm stand tomatoes

1 or 2 Hanbanero pepper (1 makes it spicy, 2 makes it medium hot)

1 handful fresh cilantro, washed, dried and stems removed

1/2 medium onion, peeled and cut in quarters

1 tsp. sea salt

a few grindings fresh ground black pepper

2 garlic cloves, peeled and smashed

1 T. white vinegar

1 tsp. fresh lime juice

2 tsp. olive oil

Bring a medium sized pot of water about 2/3 full to a full boil. While you are waiting for the water to boil, get out your food processor and dust it off. Wash your pepper and VERY CAREFULLY cut it open and remove most of the seeds and the stem. Wash your hands with soap and dry them with a paper towel. DON'T TOUCH your face while handling the pepper!

When the water comes to a boil, using a slotted spoon, immerse your tomatoes, one or two at a time in the boiling water for about 15 seconds. Remove them to a heat proof bowl and let them cool. When they have cooled, take off the skins and cut out the core at the stem end. Put the onion, garlic and pepper into the processor and pulse it a few times to begin the chopping process. Add in all but one of the tomatoes, the cilantro, and everything else. Pulse the salsa til it is almost smooth then add in the last tomato. Pulse a few more times until you reach the desired consistency.

Don't leave out the olive oil or the vinegar. The oil gives the salsa a little richness and the vinegar kicks up the fresh flavor. The lime juice makes is zesty! Don't be afraid of adding the habenero, using only one or 2 and seeding the pepper keeps the extreme hotness in check while spicing up the salsa for an authentic flavor! This salsa is really good just like it is, but don't be afraid to keep going! Makes about 5 cups.

Make this your own! Add in, as you like:

1 cup. fresh, roasted corn

1 c. drained and rinsed black beans

another hot pepper or 2

3 or 4 minced oil-packed sun dried tomatoes

Bruschetta, A Super Simple Summer Treat

The tomatoes are in, and when they come in, they really come in! We are deluged with gifts of tomatoes, so there are lots of tomato sandwiches at our house, and plenty of salade caprese, that classic pairing of tomatoes, mozarella and basil. It was that salad that inspired this appetizer that I made for my husband for his August birthday.

We love bruschetta, and when you are drowning in tomatoes, what could be better? The basil in my garden is lush and green, and the pairing of tomatoes and basil is simply classic, simply delicious.

Simple Bruschetta

5 medium almost over ripe tomatoes

1 clove garlic, finely minced

12 large basil leaves

pinch of sugar

salt and pepper to taste

3 T. good extra virgin olive oil

1 loaf french baguette

about 3 -4 oz. fresh mozarella (that's about 1/2 of a medium size ball of it)

Preheat your oven to 275. Thinly slice the baguette and put it on a cookie sheet. Place it in the oven for 15 minutes. Turn off the oven and let it sit for 30 more minutes.

Finely chop your tomatoes and drain off a little of the clear juice. If the skins are tough, you may want to skin them first. (Very easy to do, just dunk them into boiling water, pull them out out immediately and let them cool to the touch. The skins just slip right off!)

Roll your basil leaves together like a cigar and cut them thinly -- this is called a chiffonade in chef-speak. Mix the tomatoes, minced garlic, basil, salt, sugar, pepper and olive oil in a non-metal bowl. Place it in the frig for at least 30 minutes to let the flavors come together.

Put one spoonful of the tomato mixture on top of each toast. Count how many you have (probably somewhere around 24) and cut your mozarella into that many small squares. Place one on top of each toast and run it under the broiler for 3 minutes or less, until the mozaralla is just melted.

Delicious served as an appetizer, a side dish or even a light lunch. Refrigerate any leftover tomato mixture and use it on grilled chicken or fish, or even heated up slightly and put over pasta.