We were very good this weekend and didn’t get in the car at all. We rather enjoyed Carmageddon. Here’s what we ate to celebrate the reopening of the 405!
Peach and Heirloom Tomato Salad – I grill panned the peach and served it on a green salad.
- 2 ripe peaches, pitted, sliced
- 2 medium heirloom tomatoes
- 4 Tablespoons of Olive or grapeseed oil
- 1/2 teaspoon salt
- 2 tablespoons of lemon juice
- 3 teaspoons balsamic vinegar
- 1/2 teaspoon fresh or dried thyme
- goat cheese
1. In jar or medium bowl, combine vinaigrette ingredients well: oil, salt, lemon juice, balsamic vinegar and thyme.
2. On plate, assemble sliced peaches, tomatoes, crumbled goat cheese. Drizzle with vinaigrette on top. Serves 2 people.
Linguine with Pea Pesto – even better the second time around. Of course, gotta have it with a lil’ crostini. (Tip: If you think you’ll have leftovers, keep a little extra pasta water to mix in when you reheat. But you might not have leftovers.)
Linguine with Pea Pesto (Smitten Kitchen)
1 1/2 cups (from approximately 1 1/2 pounds peas in pods) fresh pea or a 10-ounce package frozen peas, defrosted
1 small garlic clove, minced
2 tablespoons pine nuts, toasted and cooled
1/2 cup (1 1/8 ounces) finely grated parmesan cheese
1/4 teaspoon table salt, plus more for pasta water
1/3 cup olive oil
12 ounces dried linguine
Garnish (optional): thinly slivered basil or mint leaves
If you’re completely maniacal about your peas getting overcooked (I am!), prepare an ice bath, a large bowl filled with ice water. Bring a small saucepan of lightly salted water to a boil. Add peas and cook for 2 minutes (this leaves them with a bit of structure). Drain peas then add them to the ice bath (if using) and drain again. If you haven’t used an ice bath, let your peas cool to lukewarm before making the pesto.
Set aside 1/2 cup of your cooked peas. Whirl the remaining cup of peas in the work bowl of a food processor with garlic, pine nuts, 1/3 cup parmesan and salt until smooth, about 2 to 3 minutes, scraping down the bowl as necessary. With the machine running, drizzle in olive oil. You can stop right here, toast some baguette slices and make some fine, fine crostini. Or, you can continue…
Cook your linguine until al dente. Reserve about two cups pasta cooking water (yes, this is a lot, the pea pesto will be surprisingly thick) then drain linguine and return it to pot. Over moderate heat, toss pasta with pesto, reserved peas and as much reserved pasta water as needed to smooth and distribute pesto; let cook for one minute so that the pesto adheres. Adjust salt to taste, add freshly ground black pepper if desired. Serve immediately, garnished with fresh herbs, if using, and remaining parmesan for passing.
Cool Wohnung – Our take on Cool Haus, the extraordinary ice cream cookie sandwiches that you can get from their traveling truck or at Whole Foods. (If haus means house in German, well, we live in an apartment, so our homemade version is a very cool wohnung!)
Soft and Chewy Chocolate Chip Cookies (Martha Stewart) with our favorite Three Twins ice cream
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 cup packed light-brown sugar
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups (about 12 ounces) semisweet and/or milk chocolate chips
- Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
- Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
- Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.