tomato

September 20, 2010 by greg 4 Comments

Dinner fell in to place so nicely this evening. I picked a bunch of heirloom tomatoes from the garden today – eight different varieties. So I set about to make some tomato sauce. I sautéed some onion and garlic in a pot and added a cup or so of red wine. I cooked it down until the wine was completely evaporated. Into the pot went a bit bowl of the chopped tomatoes along with some thyme, bay leaves and a few handfuls of fresh basil. Salt and pepper were added to taste. This was cooked down for about an hour and then strained through a food mill. The tomato sauce was added back to the pot and cooked down for another hour and a half until the sauce was thick, sweet and delicious.

I was trying to come up with something to make with the sauce when I spied a package of ground lamb in the freezer. Aha! Lamb ragu! I just need some pasta to go with it. Why not make some fresh pasta tonight? So I did. This is a simple pasta dough. I just threw 1 cup of semolina, 1 cup of all purpose flour, 1 tsp salt, 1 tbsp of olive oil, 1 egg and about a half cup of water into my food processor. I wanted to flavor it up and give it a nice color so I threw in a large handful of basil leaves as well. The dough was kneaded in the processor for a few minutes and then for a minute or two by hand. This was wrapped in plastic and allowed to rest for 30 minutes. I rolled out the pasta into sheets using my pasta roller and then cut wide pappardelle noodles using my pizza cutter.

Here you can see the fresh pasta being gently simmered in a pot of hot water. Some of the green color disappeared on cooking but a subtle basil flavor remained in the pasta.

The ragu was made with some finely chopped carrots, onions and garlic in the sauté pan. The lamb was added and cooked through. The pan was deglazed with a half cup of red wine. The meat mixture was flavored with some corriander seed and dried and fresh rosemary. The tomato sauce was added and the mixture was simmered for about 40 minutes.

Once the pappardelle were cooked, they were tossed in the pan with some of the ragu to coat the noodles. About 60% of the ragu was removed from the pan prior to adding the noodles.

The pasta was plated up and topped with a good portion of more ragu and some freshly grated parmigiano reggiano.

This dish was SO good. Not a morsel was left!

Four Courses

I was inspired reading food blogs to make a light and healthy multi-course dinner that would please the palate but not pack on the pounds. I think I succeeded.

First up: Tomato and Rhubarb Salad with Taragon

This salad exceeded all my expectations. For two servings I used one half of a tomato, chopped, and two thin stalks of celery. To this was added a couple tablespoons of fresh French tarragon – the kind that has that nice anisey bite to it. A couple tablespoons of olive oil, a splash of rice vinegar, a sprinkle of sugar, salt and pepper and that was all it took to create this salad. I served it on a bed of shredded romaine lettuce. The tarragon married beautifully with the tomato and rhubarb.

Second course: Eggplant and Tomato over Shiratake Tofu Noodles

I have fallen in love with Shiratake noodles. They are made from soybeans, have very low carbs and essentially no calories (20 per serving). I took one Asian eggplant and the other half of that tomato and stewed it up with salt, pepper and garlic. I added a splash of balsamic vinegar and finished the dish with fresh oregano.

Third course: Chicken and Herb Sausage with Sprouted Peas and Carrots

I have been experimenting with sprouts lately. One of the things I have discovered are the dried green and yellow whole peas from my local Indian market sprout beautifully. I just soak them overnight in water, drain them and then rinse the peas two or three times a day. After a few days the start to show their roots. I love them at this stage. They are not quite as sweet as a fresh pea but not as starchy as the dried peas. They are alive and the starches are being acted upon by enzymes to convert the starch to the plants food, sugar. They cook up nicely. This dish was a simple sauté of the peas, carrots and sausage. What really made the dish was the addition of dried chipotle pepper. It provided a wonderful spicy smokiness that tied it all together.

Last but not least: Spicy Garlic Shrimp and Soba

I just threw together some shrimp, garlic, commercial chili flakes in oil, salt and pepper and flash sautéed them. Just as the shrimp were about done I threw in cooked soba noodles and tossed them all together in the pan. YUMMY!

Hope you enjoyed this. You CAN make great tasting food without the fat and calories.

Basil Pappardelle with Lamb Ragu

Four Courses

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