Simple Pleasures

Mary Ann Creer brought me this journal a few weeks ago when they came for dinner.  I wasn't sure what I was going to do with it but I set it aside to think about.  A few days later I was reading in a book Simple Pleasures and it said:

"In the kitchen at my husband's family summer home in Maine, there's a shelf full of black and white notebooks.  His grandmother kept a page for every dinner she hosted at the house, listing what she served as well as the guests.  We love to flip through the pages which read like a portrait of the family in food over several decades.  Although I only met his grandmother in the last years of her life, her notebooks make me feel like I know her better."

I immediately knew what to do with the journal.  I have started writing down meals and who comes and a thought or two about the dinner or visiting or whatever.  I wish I would have started doing this thirty years ago.  It would have been so interesting looking back.

It is a busy time right now getting Stephen ready and on his mission.  I am hoping to post a lot of favorite recipes going into the fall.

Pomodoro (Fresh Tomato Sauce)

pg. 269 Kathleen Flinn The Kitchen Counter Cooking School

I had to use up lots of garden tomatoes I had and made this delicious homemade pasta sauce - a new quick easy delicious healthy favorite...

be sure to have the pasta cooking and all the ingredients ready before starting the sauce; this is ready more quickly than you'd expect.  Flavorful fresh tomatoes make all the difference here; cherry tomatoes work especially well and they're available year round.  Just cut them in half.  Carefully scoop out a bit of the pasta water to finish the sauce.

Makes enough for about 4 side portions or 2 main dish servings.

8 ounces dried pasta, such as penne or linguine, or 12 ounces fresh pasta
coarse salt
1 T. olive oil
2-3 garlic cloves, minced
about 12 ounces tomatoes, chopped
1/4 cup Parmesan cheese, grated
pinch or two of hot pepper flakes
handful of chopped parsley or basil
freshly ground black pepper to taste

-Boil water for pasta.  Add at least 1 T. of salt to the water; it should taste slightly salty.  Cook the pasta according to the package directions; reserve about 1/2 cup of pasta water after cooking.

-Meanwhile, add the olive oil to a sauté pan over med-high heat.  Add the garlic and cook for 1 minute; be sure not to burn it or you'll need to start over.  Add the tomatoes and any other vegetables, and cook until the vegetables are softened, about 3-5 minutes for tomatoes on their own, longer if you add other vegetables.

-Add the reserved pasta water and cook until the sauce is reduced slightly and the rest of the ingredients begin to break down, about another 2-3 minutes.  Remove from the heat, add the cheese, red pepper flakes and parsley or basil (if using), several cranks of fresh black pepper and salt if needed.

optional:
splash cream at the end of cooking for a more creamy texture
handful of additional chopped vegetables such as chopped zucchini, artichokes, olives, and/or asparagus
Shrimp or diced cooked chicken with the tomatoes (shrimp can be added raw but be sure to cook them thoroughly; they should turn white throughout and curl up tightly.)

Italian Dressing

I already knew that homemade dressing is the best,

but I love this homemade Italian recipe and will now forever be spoiled and want this one...

Matt actually made the whole thing with my help cracking and mincing the garlic, but he is sold as well.

Can't wait to use as a marinade 

from Our Best Bites Mormon Moms in the Kitchen Recipe Book pg. 86 Salad Dressings

1/4 cup white, rice, or white wine vinegar (I used white wine since I had a drop of rice vinegar left)
1/4 cup lemon juice (used concentrate and it was good so I can't wait to use real lemons next time...)
2 teaspoons sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon seasoning salt
1/2 teaspoon red pepper flakes (this really doesn't add much heat; it's better with it! - (I didn't have and excluded and still was great)
1/4 teaspoon black pepper
4 cloves garlic
1 cup canola oil
1/3 cup grated Parmesan cheese (either fresh or from a can)
3/4 teaspoon Italian seasoning (add more if needed)

1) In a blender, combine vinegar, lemon juice, sugar, dry mustard, salt, seasoning salt, red pepper flakes, black pepper, and garlic.

2) While the blender is running, pour canola oil into the blender in a slow, steady stream until the dressing is blended and the oil is incorporated into the dressing.  Pour into a serving or storage container.

3) Whisk in Parmesan cheese and Italian seasoning.  Refrigerate for at least 4 hours for the best flavor.  Can be stored for up to 2 weeks

make it and comment and tell me what you think and what you used it with~