Meatless Monday: Pasta al Pomodoro with Sweet Cherry Tomatoes and Basil

Pasta al Pomodoro

Well, it's been a whirlwind few weeks with my wedding and honeymoon in Big Sur, but I'm back in the kitchen and ready to share more great recipes with you.

Today's Meatless Monday inspiration comes from the fabulous tomatoes that are still pouring into my grocery stores and farmers markets. Instead of the classic tomato sauce, this is a fresh pasta tossed with sweet cherry tomatoes that have been sauteed with olive oil, garlic, and fresh basil. The result is a delicious, satisfying, healthy pasta that cooks up in less than twenty minutes.

For an even healthier take on the dish, use a gluten-free and/or whole grain pasta. There are a ton of great ones flooding the market right now (check out this New York Times article). I used a gluten-free spaghetti made from rice and quinoa that was full of fiber and protein. I also love whole grain spelt pastas, and at times, make my own version fresh at home.

Pasta al Pomodoro with Cherry Tomatoes and Basil
Serves 4 people
Cooking time: 20 minutes
Print Recipe

Ingredients
2 tablespoons extra virgin olive oil
4 garlic cloves, peeled and thinly sliced
1 pint sweet cherry tomatoes
1/4 cup fresh basil leaves, thinly sliced
salt and pepper
1 pound spaghetti
parmesan reggiano

Directions
Bring 6 quarts of water to a boil and add 2 tablespoons of salt.

Heat the olive oil in a saute pan over high heat until almost smoking. Reduce heat to medium-high and add the garlic cloves. Cook for two minutes until lightly browned. Add the cherry tomatoes and basil. Quickly saute them until almost bursting (about 4 minutes). Season to taste with salt and pepper.

Meanwhile, cook the spaghetti per package instructions. Drain and add it to the pan with the tomatoes. Toss over high heat for 1 minute, then transfer to four warmed pasta bowls. Top with a little parmesan. Enjoy!

Source for Ingredients
quinoa spaghetti, organic cherry tomatoes, parmesan reggiano, and extra virgin olive oil from Whole Foods

organic garlic from West Hollywood Farmers Market

fresh basil from my garden

The Domestic Diva Gets Hitched!

Photograph by William Cates

I have an exciting announcement. On Saturday, Kuzak and I got married in Santa Barbara, California in front of a small group of family and friends. I'm on honeymoon for the rest of the week in Big Sur, enjoying the weather, food, wine, and everything in between. Enjoy the picture, courtesy of friend, winemaker extraordinaire, writer, and photographer William Cates.

Much love,

The Domestic Diva

My Fave Bites: Urban Belly (Chicago, IL)

Lamb & Brandy Dumplings

On my recent trip to Chicago, at the Chicago Foodie's urging, I had the good fortune to visit Urban Belly, Chef Bill Kim's modern take on a noodle joint. We drove out to the 'burbs and pulled into the parking lot of a strip mall (many of my favorite eateries are in unassuming locations like this one).

Ever since my trip to Japan, I've been on one hell of a noodle kick, eating more than my share of ramen, soba, and other noodle concoctions. All that said, Urban Belly has got to be at the top of my noodle-eating list.

Meatless Monday: Roasted Asparagus with Sous Vide Egg

Roasted Asparagus with Sous Vide Egg

Our Meatless Monday journey continues...

My favorite way to prepare asparagus is to roast it in the oven, and finish it with a little lemon juice and parmesan reggiano. To kick it up a notch and make it more of a complete dish, I decided to whip out my Sous Vide Surpreme and use it to make the perfect egg, a dish that challenges even the greatest chef.

The cool thing about a sous vide egg, as opposed to a regular poached egg, is that the texture of the egg becomes like a custard that is cooked evenly throughout. So instead of the yolk being runny and the white firm, it's all a nice even texture. And believe me, few things in the world taste better than egg yolk.

The other great thing about making sous vide eggs is that you don't even have to mess with the vacuum sealer. Eggs are already naturally sealed in their shells. All you have to do is drop those puppies in the water bath and let them cook. The recipe for the perfect egg? 148 degrees Fahrenheit for 45 minutes to one hour.

If you don't have a Sous Vide Supreme (yet), then you can simply poach the eggs and serve them with this dish. That's also delicious.

Roasted Asparagus with Sous Vide Egg
Serves 2 people
Cooking time: 45-60 minutes 
Print Recipe

Ingredients
2 eggs (organic farm fresh if possible)
1 bunch of asparagus, tips snapped off
2 tablespoons good olive oil
1/2 lemon, juiced
parmesan reggiano
salt and pepper

Directions
Preheat the Sous Vide Surpreme to 148 degrees. Also, preheat the oven to 450 degrees.

Once the Sous Vide Supreme reaches temperature, carefully place the eggs in the water bath. Cover and allow to cook for 45-60 minutes. Once they're finished cooking, remove from the water bath.

Meanwhile, place the asparagus in a roasting pan and top with the olive oil. Sprinkle with salt and pepper. Roast in the oven for about 15-20 minutes, or until the asparagus is lightly caramelized and tender, but not overcooked.

Remove that asparagus from the oven and spread on a serving platter. Carefully, take the eggs out of their shells and place on the platter with the asparagus. Top with the lemon juice and shave some parmesan reggiano over the dish. Finish with a little fresh cracked black pepper and good extra virgin olive oil if desired. Enjoy!

Source for Ingredients
organic eggs, asparagus, and lemons from West Hollywood Farmers Market

parmesan reggiano from Whole Foods

Chicken & Andouille Sausage Etouffee (and Why I Love to Eat Raw Chicken)

Chicken and Andouille Etouffee

If you've ever hung out in my kitchen, then you know that there is one protein that I cook the least. No, it's not beef, although this one is in the minority, too (partially due to the high cost and scarcity of organic beef). It's chicken.

Are you surprised?

Most people are. In fact, when friends ask me for recipe advice, the number one thing they want to learn how to cook is chicken. My immediate response is, "Why would you want to cook chicken?"