Archives for July 2015

Ahh, Arkansas summer… a romantic time of play and frolic through sweltering heat, thick-humid air, and a splendid assortment of crawling-flying-wiggling bugs.  Mostly, we pass the time by braising ourselves in tepid lakes or streams until we hear the first hog call rising from the mountains.

But some summers just aren’t that pleasant —and we broil!

Even for the ardent flame dancers, creating with fire is less appealing after a long day of high broiling.  Instead, we opt for light summer suppers, like this spinach pasta dish.

Ingredients:

Pasta of Choice (featured here is a fresh spinach pasta made by Sophie’s Stand in Hot Springs, Arkansas–available at several farmer’s markets in Central Arkansas)

Olive Oil

Walnut Oil

Butter (unsalted, about eight tablespoons)

Prosciutto

Sweet Onion (diced)

Garlic (about four cloves, minced)

Red Bell Pepper (half, diced)

Salt and Pepper to taste

Cover the bottom of a large sauce pan with a nice olive oil and bring to medium heat.  Saute the prosciutto until crisp and set aside.

Add half the butter and a few splashes of walnut oil.  Once the butter melts and sizzles, add onion, garlic and red bell pepper.  Lower the heat to allow for a low sizzle until the vegetables are tender —I like to let them go until they begin to crisp, but you know how I like to let things sit a spell.

Cook the pasta in boiling salted water until al dente.  If using a fresh pasta like the Sophie’s Stand spinach, start checking after two minutes of cooking.

Add the remainder of the butter to the sauce and allow it to melt.

Drain the pasta and add it to the sauce pan.  Tip: adding a couple of tablespoons of pasta water gives the sauce a more velvety texture.  Mix everything together to make sure the pasta is coated with the sauce.

Top with diced prosciutto and fresh grated parmesan cheese.

Endure the broil, my friend.

Perhaps, the most pleasing flavor of all is fresh.  And this time of year, our farmer’s markets are brimming with it!  For freshness on a chip, stir up a batch of this grilled farmer’s market salsa.

Ingredients:

Tomatoes (I used four medium size Early Girl variety for the salsa pictured but play around with different varieties —I particularly like the Purple Cherokee Heirloom)

Sweet Onions (two small vidalia)

Garlic (a whole head—but my family stands ready to repel vampires at a moment’s notice.  If your leanings run more batty, consider reducing the garlic a bit)

Jalapeño Peppers (four de-seeded and de-veined. To add heat, leave the seeds and veins)

Fresh squeezed lime juice (I squeezed three but was prepared with more if needed depending on taste)

Cilantro leaves (about half a bunch —again depends on taste)

Kosher salt

Black Pepper

Directions:

Preheat your grill for medium, direct heat.  Slice the tomatoes, onions and peppers in half.  Break apart the garlic cloves.  Coat the ingredients with olive oil and season with kosher salt and black pepper.

Place the vegetables on the grill (a grilling basket comes in handy here).  Grill until the onions and peppers begin to char and the garlic becomes soft.  The tomatoes will be a bit mushy.  This usually takes around ten minutes.

Rough chop the vegetables and put into a food processor or blender.  Add the lime juice, and cilantro leaves.  Process until desired consistency.

Taste to determine if you need additional salt, pepper, lime juice —or whatever else strikes your fancy.

Feast on fresh, my friend.