More Recipes

Thanks again to Tamara and Katie for sending these in! 

From Tamara:

Pasta with marinated tomatoes and goat cheese

FOR EACH SERVING, add the following ingredients:

-equivalent of one extra-large tomato (sliced extra thin or chopped; or use roasted tomatoes, or a combination of both)
-1-2 cloves garlic, chopped finely or mooshed
-2-3 Tbsp good olive oil (or more if you like to dip bread in the sauce afterward)
-1 tsp capers
-Handful of fresh basil leaves, torn or chiffinade
-2-4 oz dried pasta (I used spirals, but the recipe calls for farfalle, rotelle or penne)
-Salt & pepper
-1/4 of a medium onion chopped
-2-3 oz goat cheese

Put your water on to boil for the pasta, then chop and mix all the ingredients except the cheese.

When the pasta is cooked, drain it and spread the cheese on it so it melts (or almost melts).

Quickly add the marinated tomato mixture and toss to serve.

You can also do this with feta cheese, in which case you don’t have to melt it on the pasta; in fact the feta is nice even with cold pasta.

From Katie:

Here's an elegantly simple recipe for French Potato Salad from Julia Child's The Way to Cook. This is perfect for summer meals and potlucks as it is lovely served at room temperature.
 
First you cook the potatoes and then you make the salad. Julia likes to slice the potatoes, and here’s what she says about it “ The easiest way to achieve cooked sliced potatoes is to slice them first before simmering them. You will of course get criticisms from those worthies who say if you don’t cook them whole you’re throwing away the best parts, or you’re losing nutrients and/ you’re wasting this or that, etc., none of which I believe” (Julia Child, 361). I’ll leave it to you to decide—I usually leave the skin on, which I’m sure would horrify her, but—whatever—I do like how easy it is to cook the potatoes this way.
 
You need 1 ½ pounds warm sliced cooked potatoes (instructions follow)
2 Tbs finely minced shallots or scallions
Salt and freshly ground pepper
¼ cup chicken stock or potato cooking water
1 ½ Tbs wine vinegar 

2-3 Tbs chopped fresh parsley
2-3 Tbs light olive oil. (optional)—I like it much better with the olive oil
 
Basically you need to cook the potatoes within ½ hour of peeling and slicing them (if you do this)—and as you do it, you need to put them in cold water. Put them in a pan and cover with cold water and 1 to 1 1/1/2 tsp salt per quart of water. In Julia’s words, “Bring to a simmer, and simmer 2-3 minutes, or until the potatoes are just tender—keep testing by eating a slice to be sure. Crunchily undercooked potatoes are dreadful, and overcooked potato slices will disintegrate.” Drain out the cooking water, saving some for the salad and using the rest for soup if you wish. Cover the pan and set aside for 3-5 minutes (but no longer than 5), to allow the slices to firm up. Then uncover the potatoes and plan to season them while warm.
 
Turn the warm potatoes into a bowl and toss gently with 2 Tbs shallots or scallions, a sprinkling of salt and pepper, stock or cooking water, vinegar and parsley. Let steep 10 minutes or so, tossing gently several times. Then correct seasoning, toss with the optional oil, and the potatoes are ready for serving.