Cooking in Pajamas

I love the "rustic" look of a crostata.  Finally, something where my homemade dough doesn't have to be perfect!  Actually...looking at this photo, it is not an attractive looking piece of food.  Don't let the looks fool you.  I am not a very good food stylist, nor am I the best food photographer.  I almost didn't print this photo at all.  I was just going to post some stock photos of a basket of mushrooms and a few springs of thyme.

The dough on this crostata is very forgiving.  It is incredibly easy to work with, and if it cracks a little, that's OK.  Your filling can be a combination of your favorite vegetables and cheeses (I think meats are a bit heavy in a crostata,but if you want to throw some in there, go for it!).  I love sauteed mushrooms, caramelized onions and fresh thyme, so that is what I used as my filling.  Any vegetable combinations  will work...spinach, squash, eggplant, etc.  You can also get creative with your cheese.  I used mozzarella, asiago and fontina, but any Italian blend will be delicious.  I think the best thing to do is to go to your local farmer's market and see what looks good.  Last week, I went to the farmer's market and found some heirloom radishes and a wheel of farmhouse brie.  That is what happened to look good, so I grabbed it.  We ate the radishes with a little softened butter and truffle salt (OMG...AMAZING!) and I am still noshing on the brie.

This crostata would make a wonderful dish to serve at brunch, lunch, as an appetizer, or even a light dinner.  I served it to my family as an appetizer to enjoy before a late dinner, and everyone LOVED it!  Leftovers will save in the fridge, but make sure to heat them in a conventional oven, or else the crust will become soggy.

Although this recipe can save you some money, it won't save you many calories.  Oh well!   This is a "once in a while" dish.  Pure indulgence food!  Isn't this why we all work out?  So we can enjoy the occasional caloric splurge?

To begin, I use fresh spinach pasta in my version of Carbonara.  I think it adds a beautiful visual appeal to the dish.  [Sidebar: I just got Phil a pasta-maker for his birthday, and he wanted to break it in with a batch of homemade spinach fettucini. Pretty impressive for his first batch of homemade pasta.] You can find fresh or dried spinach pasta in your grocery store, or, if you prefer, any kind of fresh or dried pasta you like.  The spinach in spinach pasta doesn't alter the flavor, it just changes the color of the noodles from white to green.

I really like using pancetta in Carbonara.  Pancetta is simply Italian bacon and it is available at most grocery deli counters.  If you cannot find pancetta, plain, old bacon will work wonderfully in this dish.  This version I prepare is the classic Italian version of carbonara.  Many Italian-American restaurants add cream to this dish.  You will also find lots of recipes for Carbonara that call for the addition of cream.  Once you taste Carbonara made the authentic way, you won't want the Americanized version, prepared with cream anymore.  This dish couldn't be any more creamy and silky.  You won't miss the cream.

This recipe will serve 4 - 5 people as a main course, or 6 people as a starter or side dish.  Of course, it is a perfect family dinner, and it is always a big hit at dinner parties.

Personally, I find this recipe comes in handy when I come home late, hungry, tired and in need of some comfort food. The only prep work needed to get this dinner going, is dicing up the pancetta or bacon.  I make sure to keep all of the ingredients for this dish in my house as staples (quick tip:  keep diced pancetta and bacon in the freezer).  I can have Carbonara on my plate in the time it takes to cook pasta (20 minutes).  Is there anything better after a harrowing day, than sitting on your couch, in your most comfortable sweats, with a big, steaming bowl of creamy, cheesy, salty, spicy pasta carbonara?  The only thing that will make this moment better is to turn off the ringer to my phone, and see what TIVO has recorded for me this week.

I was ravenously hungry at lunchtime today.  My trainer, Maureen, kicked my butt from 10:30 to 11:30 this morning.  Then, I had to run to the grocery store, and pick up a few items for dinner tonight.  There is nothing worse than being in the grocery store, while hungry!  I just wanted to pick up something quick and hearty for lunch, that would be quick to prepare, but I didn't want anything hot, because it is 95 degrees outside.  I got in one of my moods, where I started aimlessly wandering around the store, trying to decide what to get for lunch, and nothing looked good.  I was getting desperate, heading for the prepackaged sushi (yuck!), when I walked by the deli counter and saw the pancetta.  I immediately knew what I would make for lunch.  A Pancetta and Parmesan Salad!  Pancetta is often called Italian bacon, but unlike American bacon, it is not smoked.  It is cured with salt, pepper and spices, and then dried for a few months.   If you have never tried it, this would be a great introduction to it.  Almost all grocery store deli counters carry pancetta.  Of course, if you can't find pancetta, this recipe works fine with regular bacon.

This is a salad I have been making for years.  It is from a cookbook, by Nigella Lawson, called "Nigella Bites".  It is simple, delicious, filling and I can have it in my salad bowl in 10 minutes flat.  If you are watching you carbs (which I am not), it is a low carb lunch.  There are really no exact measurements of any ingredients for this salad.  Just go with what sounds good to you.

Pancetta and Parmesan Salad

1/4 # panchetta, cut into small cubes

garlic oil

balsamic vinegar, or red wine vinegar

baby spinach leaves or arugula

about 2 T. Dijon mustard

fresh ground pepper, to taste

freshly shaved Parmesan cheese

In a small saute pan, brown the pancetta, with a little garlic oil.

When the pancetta is crispy and brown, remove it from the pan, and let it drain on a paper towel. Leave the pancetta dripping and remaining oil in the saute pan, and turn off the heat.

Meanwhile, place arugula, or spinach leaves in a bowl.  Shave the desired amount of Parmesan cheese, with a vegetable peeler, directly onto greens in the bowl.

To make the dressing, add 2 T. of Dijon to the hot oil in the pan.  STEP BACK, because this is going to splatter!  Stir with a whisk or wooden spoon.  When mustard has dissolved, add in a couple of splashes of vinegar (to taste).

Stir well.  While dressing is still nice and warm, pour over salad and toss well.  Add drained pancetta, and some freshly ground pepper to taste.  Toss one more time and then eat!