Fresh Mozzarella Penna Pasta

8 ounces fresh mozzarella cheese, cut into small cubes
3 medium tomatoes or 5 to 6 Roma tomatoes, peeled and diced
2 avocados, peeled, pitted and diced
3 to 4 cloves garlic, minced
1/2 cup extra-virgin olive oil
1/2 cup coarsely chopped fresh basil
1 tablespoon lemon juice
1 tablespoon coarse salt
Freshly ground black pepper to taste
1 teaspoons crushed red pepper or to taste
1 (16-ounce) package uncooked penna pasta
Freshly grated parmesan cheese

In a large bowl, toss mozzarella cheese with tomatoes, avocados, garlic, olive oil, basil, lemon juice, salt, pepper, and red pepper. Let stand at room temperature for at least 30 minutes.

Cook pasta according to package directions; drain and return to pan to keep warm. Add tomato mixture and toss to coat thoroughly. Transfer onto individual serving plates and garnish with parmesan cheese.

Makes 4 servings.

A Lesson in Marinades by Cookthink

http://www.cookthink.com/blog/?p=293

I've always found it helpful to break down certain dishes (vinaigrettes, marinades, stews and soups) into formulas. Of course, formulas are overly simplified. But once you get the formula down, you can modify it according to the ingredients you have on hand, the type of cuisine you want to explore, the season, or your mood.

Marinades are especially formulaic because they're born of function. The acid-and-salt combination was once used to preserve meats and fish before cooking. Now, we use them more for flavoring, tenderizing, and moisturizing. They still lend a holy and cleansed quality to whatever it is they bathe.

Though any marinade could be made from more or less, here's a basic formula for making one:

acid (vinegar, wine, yogurt, citrus juice) +
oil (olive, vegetable) +
aromatics (onion, garlic, ginger) +
salt/umami (soy, miso, Worcestershire) +
herbs/spices (rosemary, oregano, cumin, cinnamon, clove) +
pepper/chile heat (red pepper flakes, hot sauce, sliced chiles)

A few applications of the formula, varied by cuisine type:   For pork/beef/chicken (2 hours to overnight):

American:
2 cups apple cider vinegar
1/4 cup vegetable oil
1 thinly sliced onion
2 smashed garlic cloves
3 tablespooons Worcestershire sauce
1 tablespoon finely chopped thyme leaves
1 teaspoon Tabasco sauce

Asian:
2 cups rice wine vinegar
1/4 cup canola oil
1/2 cup chopped scallions
1 tablespoon minced ginger
3 cloves garlic, minced
3 tablespoons soy sauce
1 cup torn basil leaves
2 teaspoons sambal chile sauce

Middle Eastern:
2 cups plain yogurt
1/2 cup olive oil
2 cloves garlic, minced
1 thinly sliced red onion
2 teaspoons salt
1 cup chopped mint leaves
1 teaspoon red pepper flakes

For fish and shellfish (20 minutes to 2 hours):

French:
2 cups dry white wine
1/4 cup olive oil
1 shallot, minced
1 teaspoon salt
1 tablespoon chopped fresh tarragon
1 tablespoon chooped fresh parsley
1/8 teaspoon ground white pepper

Japanese (especially broiled or grilled oily fish like cod, sea bass, or mackerel):
3/4 cup mirin (sweet cooking wine)
1 cup white miso paste
1/4 teaspoon ground black pepper

Ceviche:
1 cup lime juice
2 tablespoons olive oil
1/4 red onion, minced
1 clove garlic, minced
1/2 teaspoon kosher salt
1/2 cup finely chopped fresh cilantro leaves
1/8 teaspoon ground cumin
1/8 teaspoon coriander
1 jalapeno pepper, minced

The variations are endless. With a stocked pantry, a formula, and different cuisine types in mind, you'll always be able to marinate meats and fish before grilling, broiling, searing or roasting them.

Posted by brys in how to, cookthinktank | | S

Dry Chimichurri Rub

In Argentina, this mix of herbs and spices is combined with oil and vinegar and used as a sauce for grilled meats. For best results, use dried herb leaves- not powdered or ground.

SERVING SUGGESTIONS: Rub all over tri-tip before roasting; sprinkle over halibut fillets before pan-searing; make a marinade for roast chicken by whisking 1/4 cup rub with 1/2 cup olive oil and 3 tablespoons red wine vinegar.

Make this in 5 minutes

Servings: Makes about 3/4 cup

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Ingredients
3 tablespoons dried oregano leaves
3 tablespoons dried basil leaves
2 tablespoons dried parsley flakes
2 tablespoons dried thyme leaves
2 tablespoons coarse kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon dried savory leaves
1 tablespoon smoked paprika*
2 teaspoons garlic powder
1 to 2 teaspoons dried crushed red pepper
Preparation
Whisk all ingredients in medium bowl. Transfer to airtight container. DO AHEAD: Can be made 1 month ahead. Store at room temperature.

* Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.

Rosie's Gooey Butter Bars

Yield: 24 small bars
For pastry base:

1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1 teaspoon vanilla
1 large egg

For filling:

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 pinch salt
1/2 teaspoon vanilla
6 tablespoons sweetened condensed milk
1/3 cup light corn syrup
1 large egg
1/3 cup all-purpose flour

To prepare pastry base: Preheat oven to 350 degrees. Lightly grease a 9-inch-square baking pan with butter or line the bottom with parchment paper.

Sift flour, salt and baking soda together into a small bowl; set aside.

Combine butter, sugar and vanilla in a medium bowl. Beat with an electric mixer on medium speed until light and fluffy, about 1 minute. Scrape bowl with rubber spatula. Add egg; beat until smooth, about 10 seconds. Scrape bowl.

Add flour mixture to butter mixture; beat on low speed until blended, 10 seconds, stopping mixer once to scrape bowl. Using floured fingertips or a spatula, spread dough evenly over bottom of prepared pan. Set aside.

To prepare filling: Combine butter, salt and vanilla in another bowl; beat on medium speed until light and fluffy, about 1 minute. Scrape bowl.

Add condensed milk and beat on low speed until blended, 15 seconds. Scrape bowl, then beat in corn syrup until blended, 10 seconds. Add egg; beat on medium-high speed until light and fluffy, 1 1/2 minutes. Scrape bowl.

With mixer on medium speed, add flour. Beat until mixed, 30 seconds.

Pour filling evenly over base. Bake on center oven rack until edges appear set but center is still jiggly, 25 to 27 minutes. Let cool to room temperature, then refrigerate until set, about 4 hours. Cut into 2 1/4-by-1 1/2-inch bars with a sharp, thin knife, dipping it into hot water and wiping it clean before each cut.

Per serving: 162 calories; 10g fat (56 percent calories from fat); 6g saturated fat; 44mg cholesterol; 2g protein; 16g carbohydrate; 8g sugar; no fiber; 78mg sodium; 20mg calcium; 34mg potassium.

Note: Bars can be frozen up to 2 weeks. Layer in an airtight plastic container with plastic wrap, parchment or waxed paper between the layers.

Adapted from "Rosie's Bakery Chocolate-Packed Jam-Filled Butter-Rich No-Holds-Barred Cookie Book," by Judy Rosenberg (Workman)

Stuffed Bell Peppers with Feta and Herbs

By Kate Ramos

Green bell peppers taste great with this stuffing: Their sweetness plays off that of the golden raisins, and the vegetal note is heightened by the herbs. These are an excellent option for a vegetarian meal, yet double as a side dish even carnivores will love.

What to buy: Look for bell peppers that are all about the same size; cooking time and portions will be more consistent that way.

Game plan: If you stuff the peppers ahead of time, take them out of the fridge 30 minutes before grilling to let them come to room temperature.

Time/Servings
Total Time: 1 hr 45 mins

Active Time: 30 mins

Makes: 6 servings as a meal (12 servings as a side dish)

Ingredients
1 cup uncooked basmati rice
1 1/2 cups water
1-inch-long piece cinnamon
2 1/4 teaspoons kosher salt
6 medium green bell peppers
3/4 cup cream cheese (about 6 ounces), at room temperature
1 1/2 cups crumbled feta cheese (about 7 ounces)
3/4 cup golden raisins
1/3 cup finely chopped fresh mint leaves
2 tablespoons finely chopped fresh dill leaves
2 tablespoons finely chopped Italian parsley leaves
Juice of 1 medium lemon (about 3 tablespoons)
1 teaspoon freshly ground black pepper
Instructions
1.. Place rice in a colander or a fine mesh sieve and rinse under cold running water until the water runs clear. Combine rice, water, cinnamon, and 3/4 teaspoon of the salt in a medium saucepan. Bring to a boil over high heat. Cover the pan and reduce heat to low; cook until water has been completely absorbed, about 10 minutes (rice will be slightly undercooked). Remove the lid from the pot, discard cinnamon stick, and set the pot aside to let rice cool.
2.. To prepare peppers for stuffing, use a paring knife to cut a wide circle around each stem (like when carving a jack-o'-lantern), so you end up with a cap that can be replaced once you've stuffed the peppers. Be careful not to puncture or rip the peppers. Clean any seeds and membranes from the cap and from the interior of each pepper; set aside.
3.. In a large mixing bowl, beat cream cheese with a wooden spoon until it's light and fluffy. Stir in feta, raisins, mint, dill, parsley, lemon juice, pepper, and remaining salt. Add reserved cooked rice, and mix gently to combine. Taste mixture and, if necessary, add more salt and freshly ground black pepper. (Note that the filling should be quite salty to compensate for there being no salt on the peppers.)
4.. Divide rice mixture into six equal portions. Stuff each pepper with the filling and replace each cap, pressing caps into the stuffing so the peppers remain closed while on the grill; set aside until ready to cook. (If you're stuffing the peppers more than 30 minutes before grilling, cover and refrigerate them. Let peppers sit at room temperature at least 30 minutes before grilling so that they cook faster and more evenly.)
5.. Heat a charcoal or gas grill to medium heat (about 350°F). Once the grill is heated, place stuffed peppers on their sides and close the lid. Roll each pepper a quarter turn every 7 minutes or so to cook all four sides. The peppers are finished once the filling is hot, the skins are well-charred, and the flesh is soft to the touch, about 30 minutes. If serving as a side dish, slice peppers in half lengthwise.

Rustic Mashed Potatoes With Mascarpone And Chives

Yield: 6 servings
1 teaspoon salt
3 pounds Yukon Gold potatoes, cut into 3-inch pieces
10 cloves garlic, peeled and ends cut off
1/4 cup mascarpone cheese
1 cup milk
Salt
Ground white pepper
3 tablespoons finely
chopped chives, divided

Bring large pot of water to a boil. Add salt, potatoes and garlic. Simmer, covered, until potatoes are fork tender, about 15 to 20 minutes.

Drain potatoes and garlic in a colander; return to pot. Dry potatoes over high heat, tossing them until all moisture is evaporated, about 1 to 2 minutes.

Transfer potatoes and garlic to a large bowl. Immediately mash potatoes with a potato masher, potato ricer or an electric mixer. Add mascarpone and milk; beat with a wooden spoon or wire whisk to a smooth but not soupy consistency. When liquid is absorbed, add salt and pepper to taste and 2 tablespoons chives. Transfer to a serving bowl; garnish with remaining 1 tablespoon chives. Serve immediately.

Per serving: 298 calories; 10g fat (30 percent calories from fat); 5g saturated fat; 27mg cholesterol; 8g protein; 44g carbohydrate; 2g sugar; 3g fiber; 428mg sodium; 83mg calcium; 83mg potassium.

Brie Peach Sandwiches

You can add meat to this sandwich recipe if you wish (fresh shrimp would be a fabulous addition), but the combination of tangy brie and the sweet and spicy peach preserves are perfect all by themselves.
Prep Time: 15 minutes
Ingredients:
 1/2 cup peach preserves
1 peach, peeled and chopped
1 Tbsp. minced green onions
1 tsp. raspberry vinegar
dash white pepper
1/2 cup mayonnaise
6 crusty french rolls
6 leaves butter lettuce
10 slices brie cheese
Preparation:
Combine peach preserves, chopped peach, green onions, vinegar, and red pepper flakes; stir and set aside. Makes enough for 8 sandwiches.
Assemble sandwiches with the peach mixture and remaining ingredients just before serving.

You can also make this a hot and cold sandwich. Cut the rolls in half and spread cut sides with some butter. Divide Brie cheese among the rolls. Place in toaster oven and toast until cheese melts and bread starts to brown. Remove from oven and make sandwiches with lettuce and peach mixture. Makes 6 sandwiches