Bruschetta

Done

Hello, computer, my old friend

It’s nice to type on you again

Brian fixed you, oh, so sweetly

Back on my desk, oh, so neatly …

It’s been a really long slog trying to get my iMac fixed! It just froze and died one day while I was still living in Brooklyn – it’s been dead for over one and a half years!

I tried to have it fixed while I was still living in Brooklyn. Really, I did. Brought it to the Apple store. Sadly, I have only 2 kidneys to give up and the cost would have required 4 kidneys. I found an Apple authorized dealer. HUZZAH! He could fix it for $600. Well worth it, I thought. A new computer would have cost me at least twice much. And then the phone call. Well, you see, says he, there’s far more wrong with the computer than we thought. Aside from the Logic Board, you need to replace the flaggity gimboboo and the lala hosinfeffer. We’ll have to tack another $600 onto the original estimate.

WHAT? Are you kidding me or what, says I. No way. As the time approached for me to move, I considered throwing the darn thing away. Really, it’s a planter at this point. The Dear One, so much more level headed than I, interjected and said, bring it with you in the move. I’, sure we can find someone in Maine to fix it for far less.

Okay.

And it sat.

And it sat.

And it sat some more.

Sigh …

The girls get together for breakfast quite frequently. Occasionally, the boys join us. One morning my friend Jenn’s husband joined us. I was lamenting about having to use only the Dear One’s laptop and how difficult it’s been to blog on the laptop. One, it’s so TINY. Two, it’s not mine and I wasn’t comfortable. I wanted my lovely, big, pretty iMac back! WAAAAAAHHHHH!

Jenn’s husband, the wizard Brian looked at me and said, Bring it to me. I can fix it.

It took a number of months with the summer and traveling and renting of houses and stents, but one day he calls  … he says to me … it’s done. Come and get it!

Well, I wanted to just fall off my chair!

And here I am. Back at my beloved computer, happily typing away, knowing I have a ton of blog posts to catch up on.

Please, dear followers, if you’re still out there, don’t judge the random out of order, spring, summer and fall posts you’ll read pouring out of here!

Brian, you are a genius and a dear friend. Thank you so much for fixing my computer and getting me back on track!

So, back to the Bruschetta … this may be the most requested recipe in our house. Long day, company  coming, misunderstanding, Bruschetta solves it all. Sadly, the Dear One is a little camera/social media shy. If he weren’t I would add a photo of the ginormous smile that spreads across his face every time he eats this.

It’s so easy to whip up. Even with the sins of off season tomatoes, this is wonderful. The rest of the ingredients sort of hide that flaw.

This Bruschetta was made with tomatoes straight from our garden … oh, so was the onion, garlic, and basil!

  • 1 baguette
  • 4 plum tomatoes, diced
  • 4 garlic cloves, minced
  • 1/2 C diced sweet onion
  • 1/2 t salt
  • 1/4 t pepper
  • 1 T extra virgin olive oil, plus extra for brushing baguette
  • 1/2 T balsamic vinegar

Preheat oven to 450. Slice the baguette. brush both sides of each slice with olive oil. Sprinkle with salt. In oven until golden.

Mix all other ingredients in a bowl.

To serve, either put a spoonful of the tomato mixture on each toast or the toasts on a platter and the bowl of the tomato mixture beside it and let everyone help themselves.

Enjoy!

Yes, it’s that easy!

 

Fresh Pomodoro Pasta, White Beans & Olives

Sorry I have been away for so long! I fried the logic board on my computer (I don’t even know what that means except $1,000) and am completely out of sorts! I am hobbling together things for the moment and just happened to find these photos on my memory stick!

Done

Seems a bunch of my favorite people are vegetarians. To a lifelong carnivore this is truly a travesty.

Well, not really. They are, perhaps, just perhaps, slightly healthier than I. Being a vegetarian does not automatically make you ‘healthy’. At least that’s what my meat sodded brain likes to think!

I have spoken to a number of vegetarians and always ask why. Why have you made the choice you have. I don’t always agree with their answers. Except one … I just can’t eat anything with a face.

I suppose I can understand this. Living in a city and buying everything already prepared and clean and wrapped in plastic you don’t necessarily think about from whence it came.

But now, in talking about chickens and ducks and sheep … the thought process changes. Okay, chickens, but only for laying, not eating! And ducks, well, just to keep the chickens company, certainly NOT to eat! Well, what do you think about sheep. Well, sure, sheep would be great … for WOOL … NOT.TO.EAT! Yes, yes, I know, I know, all the sentimental women in my life.

So, I suppose I do understand more about being a vegetarian than I originally thought. It’s just hard to come up with dishes that will satisfy the vegetarians, semi-vegetarians (don’t ask) and flesh eaters all at once!

This pasta dish really works for everyone. Great ingredients, no faces, filling, fresh, lots of flavors and textures … AND when into two bowls, some poached or grilled salmon mixed in for the flesh eaters.

  • 8 oz whole-wheat pasta shells, tubetti, ziti or rigatoni
  • 2 T extra virgin olive oil
  • 15 oz cannellini beans, rinsed
  • 1 large clove garlic, minced
  • 1 lb ripe tomato, diced (about 3 cups)
  • ¼ C oil-cured black olives, pitted (see Tip) and chopped
  • ½ C sliced fresh basil
  • ¼ t kosher salt
  • freshly ground pepper to taste
  • ¼ C grated Pecorino Romano cheese

Ingredients

Put a large pot of water on to boil. Cook pasta, stirring occasionally, until just tender, 8 to 10 minutes or according to package directions. Drain.

Beans

Meanwhile, heat oil in a large skillet over medium heat. Add beans and garlic; cook, stirring frequently, until the beans are just heated through, 2 to 3 minutes.

Adding Tomatos and olives

Remove from the heat. Add tomatoes, olives, basil, salt and pepper. Stir gently to combine.

To serve, divide the pasta among 4 plates and top with bean/tomato mixture and grated cheese.

Slow Roasted Tomatoes

French Fridays with Dorie is one of my favorite cook-alongs.

Sadly, I lent my Around My French Table to a friend and have missed quite a few in the past couple of months.

But the book is back! And so am I!

Slow roasted tomatoes. What can I say? Slow roasted (3 HOURS!) grape or cherry tomatoes, with garlic, extra virgin olive oil and herbs!  The simplest of ingredients, the simplest of preparation, and you are left with smokey, sweet, rich, deep flavored, ruby tomatoes.

Yowzer!

Dorie suggested rosemary, but I have an abundance of oregano, so I used that instead. Thyme would be good too! It’s all up to you!

We had these over ribeyes last night and the rest were used up on pasta for my hubby’s dinner tonight.

I wish I could give you the recipe – buy the book, it’s SO worth it!