Herbs | Simple By Cindy

Summer Carbonara

May. 28
2018

Visiting my local farmer’s market is one of my favorite pastimes in the summer. There is nothing better than walking through and knowing that everything you buy was freshly grown. You know you are getting the highest quality food at an affordable price, as well as doing your part to help the local economy!

On my most recent visit, I got a few tomatoes, a bagful of fresh corn and some delicious treats from a baking vendor. Then I headed home to cook it all to my heart’s content. It is a wonderful way to spend a warm, sunny day in the summer.

There are some things you should know before going to a farmer’s market. It can be intimidating so here are some tips to help you get through it and thoroughly enjoy it.

Bring cash. Very few vendors I know take credit cards, and cash is always much easier.

Take a walk through the entire market before you buy anything. Take mental notes (or written if you prefer) of the booths you will want to return to.

Bring your own large tote bag to throw all of the items you buy in. This will make them much easier to carry.

Try something new. Last year I was visiting a vendor that had several foods I did not recognize. He let me try them. Sure enough, minutes later I was buying sea asparagus. It is a smaller version of asparagus that has several stalks emanating from the main one. It has a crunchy texture and a salty flavor. I bought it and made a delicious salad with it. Just goes to show, you never know! I will be looking for it again this year.

Don’t be afraid to ask questions. The vendors know how the food was grown, if any pesticides were used and how is best to store them.

Pick up your big purchases last so you do not have to carry them with you the entire time of your visit.

Now that you know some things about a farmer’s market, next time you visit make sure to pick up the ingredients for this recipe! It is an amazing version of a carbonara. It requires all the same ingredients plus extra veggies and a wonderful mix of aromatic herbs.

The bacon adds a nice, smoky flavor, while the cheese and corn lends a sweet and creamy texture. The crushed red pepper is a spicy surprise. This dish is finger licking good. I wouldn’t put it on your short on time list, but I would put it on your “must try” list.

This dish is courtesy of Half Baked Harvest, by Tieghan Gerard. All of her recipes are amazing, and I will be trying many more of hers in the future. It didn’t say how many people it will serve so I am going to say about 4-6 people who will relish this savory, sweet and spicy version of a summer carbonara!

Ingredients for. Summer Carbonara

2 pints heirloom or cherry tomatoes
2 tbsp. extra-virgin olive oil, plus more for serving
1/2 cup chopped fresh herbs (such as basil, oregano, and dill)
4 garlic cloves, minced or grated
Kosher salt and freshly ground black pepper
1 pound bucatini pasta
4 thick-cut bacon slices, chopped
3 large eggs, beaten
3/4 cup freshly grated Parmesan cheese
3 ears corn, grilled, roasted or boiled and kernels sliced from the cob
Zest and juice of 1/2 lemon
1/4 cup chopped fresh thyme or oregano, plus more for serving
Pinch of crushed red pepper flakes
8 ounces burrata cheese (optional)

Preheat the oven to 400°F.

In a 9 x 13-inch baking dish, combine the cherry tomatoes, olive oil, 1/4 cup of the fresh herbs, half the garlic, and a generous sprinkle of salt and black pepper.

Toss well to coat.

Roast for 10 to 15 minutes, or until the tomatoes collapse.

Remove from oven and add the remaining 1/4 cup fresh herbs.

Meanwhile, bring a large pot of salted water to a boil over high heat.

Cook the pasta until al dente according to the package directions.

While the pasta cooks, in a large skillet, cook the bacon over medium heat until the fat renders and the bacon is crispy, 2 to 3 minutes.

Add the remaining garlic and cook 30 seconds to 1 minute, or until fragrant.

Reserve 1/4 cup of the pasta cooking water, then drain the pasta and add it to the skillet with the bacon.

Beat together the egg and Parmesan in a medium bowl.

Remove the pasta from the heat and pour over the egg-cheese mixture, tossing quickly to ensure the eggs do not scramble until the sauce thickens.

Thin out the sauce with just a little bit of the reserved pasta water, adding it slowly until the sauce reaches your desired consistency.

Add the tomatoes and all the juices from the baking dish, the corn, lemon zest, lemon juice, and thyme or oregano.

Gently toss to combine.

Season with black pepper, salt, and the red pepper flakes.

Divide the pasta among plates and top with a drizzle of olive oil, freshly torn burrata cheese, if desired, and fresh herbs.

It’s that simple!

Garlicky Grilled Portabellos with Breadcrumbs

May. 24
2018

I love mushrooms! I can say with confidence that I could eat them every day. There is just one problem with that, no one else in my family will eat them. For this reason, I do not get to cook them often. I even try to get my boys to taste them time and time again by ordering them when we go out to eat. Same answer: No.

When I saw this recipe, I knew I would have to try it, even if it meant giving most of it away. I am really glad I went for it and you will be too!

Cooking the mushrooms down is very easy, you just have to watch them carefully. Especially if you use a grill pan on your stove top, like I did. Don’t forget to turn your exhaust fan on, as this preparation will create a good deal of smoke. If it is warm and you can grill it outside, that would be ideal.

The second component in this recipe is just as simple as the first. I always have breadcrumbs on hand because I make them myself and freeze them. I combine several different kinds of bread, which I think gives it a great variety of flavors.

This recipe has a perfect ingredient list. It is so delightful and rich in flavor and texture. Truthfully, it would be pretty average if it weren’t for the dressing, it gives the mushrooms a bit of a bite and tang.

This recipe is courtesy of Finecooking.com. It will serve 2 people who will savor every bite and dream of the lemony-garlicky flavor that consumes these delicious mushrooms!

Ingredients for Portobellos with Breadcrumbs

4 medium portobello caps, wiped clean with a damp towel and gills scraped out with a table knife
1/4 cup extra-virgin olive oil; plus more for brushing
Kosher salt and freshly ground black pepper
1/2 cup coarse fresh breadcrumbs
1 1/2 tbs. minced garlic
2 tbs. dry white wine
1 tbsp. fresh lemon juice
2 tbsp. finely chopped fresh flat leaf parsley
Pinch of crushed red pepper flakes.

Prepare a grill pan on your oven or gas grill to medium-high.

Brush the portobellos on both sides with oil and season with salt and pepper.

Position a rack in the upper third of the oven and heat it to 350°F.

Grill the portobellos gill side up until grill marks form on one side.

Flip and continue to grill until tender, about 2 to 3 minutes more.

In a small bowl, toss the breadcrumbs with 1 tablespoon of the oil; transfer to a small rimmed baking sheet and bake, stirring occasionally, until golden, about 7 minutes.

In an 8-inch skillet, heat the remaining 3 tablespoons of the oil over medium heat.

Add the garlic and cook, stirring occasionally, until golden, about 2 minutes.

Add the wine and lemon juice and simmer vigorously over medium heat for 1 minute.

Off the heat, stir in the parsley, red pepper flakes and 1/2 teaspoon of salt.

Arrange the portobellos gill side up on a plate.

Drizzle with the dressing.

Sprinkle with breadcrumbs and serve.

It’s that simple!

Finally planted my herbs!

Potato Basil Frittata

May. 10
2018

If you don’t know, a frittata is a delicious egg-based dish with an Italian origin. It is similar to an omelet or a crustless quiche. Whether you make it with vegetables, cheeses or meats, a frittata is superbly delicious! It usually resembles a thick pancake and it can be eaten for breakfast, brunch, lunch or dinner. They are commonly served hot, but I think they are good no matter the temperature.

When I saw this recipe, I knew I had to make it because it was by Ina Garten and her frittata recipes are the best, hands down. The ingredients in the dish are surprising, as frittatas are not always made with potatoes.

To prepare this egg-based meal, you need either a round cast iron skillet or a Dutch pan that can be transferred from the stove to the oven. Though the recipe does not call for it, I transferred the potatoes into a clean skillet after frying because I wasn’t sure if the potatoes sticking to the bottom of the pan would burn in the oven.

Once this dish is done, you’ll marvel at the combination of the potatoes and cheese. The aromatic taste of basil really made this recipe unique and wonderful. Ina did not disappoint me, this dish is truly outstanding.

I made this as a side dish, however, it could easily be served as a main dish. I think it is perfect for any brunch or holiday meal. I will definitely put it on my menu for Mother’s day and so should you!

This recipe will serve 8 people who will love the fluffy egg and cheese filled goodness!

Ingredients for Potato Basil Frittata

8 tbsp. (1 stick) unsalted butter, divided
2 cups peeled and 1/2-inch-diced potatoes (4 potatoes)
8 extra-large eggs
15 ounces ricotta cheese
3/4 pound Gruyere cheese, grated
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
3/4 cup chopped fresh basil leaves
1/3 cup all-purpose flour
3/4 tsp. baking powder

Preheat the oven to 350°F.

Melt 3 tablespoons of the butter in a 10-inch ovenproof omelet pan over medium-low heat.

Add potatoes and fry them until cooked through, turning often, 10 to 15 minutes.

Melt the remaining 5 tablespoons of butter in a small dish in the microwave.

Meanwhile, whisk the eggs in a large bowl, then stir in the ricotta, Gruyere, melted butter, salt, pepper, and basil.

Sprinkle on the flour and baking powder and stir into egg mixture.

Pour the egg mixture over the potatoes and place the pan in the center of the oven.

Bake the frittata until it is browned and puffed, 50 minutes to an hour.

It will be rounded and firm in the middle, a knife inserted in the middle should come out clean.

Serve hot.

It’s that simple!

Stuffed Red Peppers

Apr. 26
2018

For the past two days, the weather has been absolutely perfect! Finally, maybe Spring is here, but I don’t want to jinx it! I enjoyed the sunny days by taking my dogs for a walk and going for a run on a local trail. When the weather is this superb, I must get myself outside to enjoy it.

I took a break from soaking in the nice weather and tended to some errands. I was at my local supermarket and saw these big, beautiful bell peppers. Their vibrant color made me think of Spring and I started to daydream about how delicious they might be if I stuffed them. I adapted this recipe from one I saw on Vegetariantimes.com. I changed the vegetarian broth to a chicken broth, but feel free to use whichever you would like. I also simplified the way they baked them!

This is a uniquely versatile recipe because you can use any grain you have in your pantry. You don’t have barley? Try substituting couscous, farro, oats, quinoa or rice. You can also add any kind of vegetable. Just dice them and throw them in the mix after you cook the garlic. In my opinion, red bell pepper, zucchini, eggplant or carrots would add another depth of flavor that would be scrumptious.

Don’t be fooled, this dish really cooks up fast, even though it may look like a lot of steps. It is so delicious and makes a bold and beautiful presentation. I had some extra filling, so you could easily stuff four or five peppers with it.

This recipe will serve 3 people who will relish this delicious twist on roasted peppers!

Ingredients for Stuffed Red Peppers

3 large red bell peppers
1 cup toasted barley (I use Manischewitz)
3 cups vegetable or chicken broth
2 tbsp. olive oil
1 large onion, peeled and diced
2 cloves garlic, peeled and chopped
6 ounces baby portabella mushrooms, loosely cut
1/2 cup Parmesan-Reggiano cheese, finely grated and divided
Juice of 1/2 lemon
1 tsp. hot pepper sauce
1/3 cup flat leaf parsley, chopped

Preheat oven to 350°F.

Bring chicken broth to a boil and add barley.

Reduce heat to medium-low.

Cook 2 minutes less than instructions.

Slice tops off of the red peppers.

Remove seeds and inner membranes.

Reserve tops for later use.

Set aside.

Heat olive oil in large skillet over medium-heat until hot.

Add onion and cook until it becomes translucent, about 5 minutes.

Stir in garlic and cook for 1 minute.

Add barley and any remaining cooking liquid.

Stir until grains are incorporated.

Add mushrooms and remaining 1 cup of vegetable broth and cook until mushrooms soften and liquid is absorbed.

Stir in half of the Parmesan cheese, lemon juice, parsley, hot pepper sauce, salt, and pepper.

Remove from heat.

Stand peppers upright and spoon barley mixture into them.

Place peppers in a casserole dish. cover with foil and bake for 30 minutes.

After 30 minutes, remove the foil and continue to cook until heated through, 15 minutes.

Top with remaining Parmesan cheese.

Place pepper tops back on top for full presentation.

It’s that simple!

Parmesan-Roasted Broccoli

Apr. 2
2018

Well, here in the North East we kicked off the first day of spring with a huge snowstorm. Everyone here, even though they got the day off of work or school, was disappointed by the weather to say the very least. I think the majority of us would have been much happier with a warm day that was sunny and bright. There is something about those sunny days that truly lifts us up and makes us cheerful. The day following the snowstorm began as cold and dreary as the day before, but as the day went on it became more sunny, and therefore more hopeful. Spring may well be on its way, finally!

Until spring is fully here, if I am stuck in the house I bake and cook all day! I know that does not seem fun to many of you, but while I do love the spring and summer, I also love the days when I can stay in the house and cook to my heart’s content. In the midst of our first day of the spring storm, that’s exactly what I did, so I will have some great new recipes to share with you.

This particular recipe spoke to me because it has all the essential ingredients I use when I roast broccoli. Olive oil, garlic, lemon zest and lemon juice are a constant when I am cooking almost any vegetable. The recipe’s author, Ina Garten, takes these staple ingredients and transforms this dish into something truly unique and special. Honestly, she is one person I would love to have lunch with. Everything she does is sheer perfection!

The addition of roasted pine nuts, Parmesan cheese and basil gave my go-to-recipe another depth of flavor that I will be using frequently in the future. The pine nuts give it a crunchy texture, and the basil added a savory essence. I will also be including directions to roast the pine nuts for those of you who are not familiar with the process. This dish is outstanding and undoubtedly blog-worthy.

This recipe is courtesy of Ina Garten and will serve 6-8 people who will love eating their broccoli with the added crunchy goodness!

Ingredients for Parmesan-Roasted Broccoli

4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 tsp. grated lemon zest
2 tbsp. freshly squeezed lemon juice
3 tbsp. pine nuts toasted
1/3 cup freshly grated Parmesan cheese
2 tbsp. julienned fresh basil leaves (about 12 leaves)

For the Roasted Pine Nuts:

Preheat oven to 350°F.

Place pine nuts in aluminum pan or baking dish and place in oven for 8 to 10 minutes.

Set your timer for eight minutes and check them, because the temperature and cooking time will vary and they burn quickly!

For Roasting the Broccoli:

Preheat the oven to 425°F.

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks.

Cut the larger pieces through the base of the head with a small knife, pulling the stalks apart.

You should have about 8 cups of florets.

Place the broccoli florets on a sheet pan large enough to hold them in a single layer.

Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil.

Sprinkle with the salt and pepper.

Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan cheese and basil.

Serve hot.

It’s that simple!