Roasted Tomato Soup with Thick Cut Bacon

Roasted Tomato Soup with Thick Cut Bacon

I know it's been a busy week for me, has it been for you, too? Luckily, we've survived Carmageddon with no issues. In fact, traffic has been a dream this weekend with everybody staying home. They should do this every year!

My mother reminded me of this recipe for Roasted Tomato Soup with Thick Cut Bacon that I first made in Floyd a few years ago. Boy, time flies! She cooked it right before the 4th of July, which inspired me to make it in Des Moines for my in-laws, with bacon from the local Des Moines Bacon Company and tomatoes, both purchased at the farmers market. The results were... heavenly!

It's essentially like a fresh take on the childhood favorite -- tomato soup. Only here, the tomatoes are roasted, and crispy bacon takes the place of a grilled cheese for dipping in the soup. It's perfect for tomato season.

I'm featuring the recipe this week in my weekly recipe column in West Hollywood and Hollywood Patch.

Here's a direct link to the recipe and photos

Meatless Monday: Homemade Cavatelli Pasta

Homemade Cavatelli Pasta

This is my favorite kitchen experiment of late: making homemade cavatelli pasta!

Yes, it's a bit labor intensive, but it reminded me of being a kid and messing around with Playdoh. Rolling it into ropey tubes. Running a pasta cutter over it. Mashing it with a fork. Now what's better than that? I guess that fact that you get to eat it when you're finished. Not so with Playdoh...

Cavatelli are a type of pasta that resemble a dumpling, typically made with flour and water. Sometimes, as with this recipe, ricotta is added to the dough. While similar to gnocchi, they differ in that gnocchi is made from a softer dough that incorporates potatoes. This recipe was adapted from Eating Cleveland, which has fabulous pictures and step by step instructions on making the pasta by hand. Definitely check it out!

I topped my cavatelli with a vegetarian Mushroom Ragu Sauce (recipe coming next week), but any pasta sauce should work.  Enjoy!

Homemade Cavatelli Pasta
Adapted from Eating Cleveland
Makes 4-6 servings
Cooking time: about 50 minutes, including 30 minutes of resting time
Vegetarian
Print Recipe

Ingredients

• 16 oz. ricotta cheese
• 2 eggs
• 1 pinch of salt
• 3 cups (1 pound) All Purpose Flour 

Directions

1. Pour 2 1/2 cups of the flour into a bowl and make a well in the middle.
2. Drop the 2 eggs and the ricotta cheese into the well. Using a circular motion, slowly incorporate the flour into the eggs and cheese.
3. Once all of the flour has been combined with the eggs and cheese, knead the dough together until a soft, but not sticky dough is formed. It can depend on the day, but if the dough still remains sticky add more flour.
4. Wrap the dough in plastic wrap and let rest for at least a half an hour.
5. After half an hour has elapsed, take your ball of dough and divide it into quarters.
6. Working with one quarter at a time, lay the dough out on a lightly floured surface and divide it into quarters again.
7. Take a piece of the divided dough (now and 1/8 of the original amount) and roll it into a long tube 1/4 inch in diameter. Some people find it easier to work the dough into a tube while holding it in the air and spinning it back and forth between their palms.
8. Divide the tube into pieces 1 inch long with either a pastry cutter or a knife.
9. Using the edge of a butter knife or pastry cutter, with the device at a 45 degree angle, press on each piece of dough and pull across the length of it.  You find that the motion causes the dough to curl up the edge of the device. This process is definitely easier to understand with the pictures below. If you don’t get it at first, don’t be discouraged. Just keep working with the dough, using different amounts of pressure on the dough.
10. When you are done with each cavatelli, have a lightly floured pan near by so you can toss them in and move on to the next. 
11. To cook, drop the cavatelli into a pot of salted boiling water for about 5-7 minutes. When they are finished cooking, they will float to the top of the water. Strain and top with your favorite pasta sauce. Enjoy!

Note on storing cavatelli: There are two options for storing  cavatelli: the refrigerator or the freezer.  To store cavatelli in the fridge, let them dry a bit on the counter, at least an hour. Once you’re sure they won’t stick together any longer, pack them into a Ziploc bag and stick them in the fridge. Make sure you use them within a week. However, the  best option for storing your cavatelli is by far the freezer. Once you are done with your cavatelli making, place your pan into the freezer for a half an hour. That should be long enough to allow the cavatelli to tighten up a bit and they should no longer stick together. Then, place  the chilled cavatelli in a Ziploc freezer bag and store them in your freezer for up to a year.

Blackened Swordfish with Tarragon Yogurt Sauce

Blackened Swordfish with Tarragon Yogurt Sauce

If the recent heat wave means anything, we're already deep into the heart of summer. In Des Moines last week, the temperatures topped out at around 100 degrees. Same in Denver when we flew through the airport. And back in LA, it wasn't much better. Upper 90's for days. Today it has finally cooled down. A bit.

The net result is that I've been firing up my grill a lot. Not only do I love the flavor, but it doesn't heat up my house (which is NOT air conditioned). It also makes me feel like summer is here. Standing in my carport, glass of wine in one hand, grill tongs in the other, the Adorable Monster scratching desperately at the front door, begging to be let out so that he can be in closer proximity to grilled meat smells.

The other night, I came up with a delicious grilled swordfish recipe. First, I rubbed it with Cajun seasoning for some spicy kick, and then grilled it up.

I topped the blackened fish with a Tarragon Yogurt Sauce, which adds a cooling element that counteracts the spicy rub

I did have one minor almost-disaster.

When I snuck outside to throw veggies on the grill first, the Adorable Monster pulled a raw piece of swordfish off a plate and try to chow it down. Luckily, Kuzak caught him in the act and rescued our dinner. Whew! He really is a little monster sometimes!

Disaster averted, we had a lovely summer dinner. And the poor Adorable Monster got to lick absolutely not plates afterward...

Blackened Swordfish with Tarragon Yogurt Sauce
Serves 4 people
Cooking time: about 15 minutes
Gluten-free
Print Recipe

Ingredients

• 4 swordfish fillets (about 4-6 ounces each)
• 4 tablespoons Cajun seasoning
• 1 cup nonfat plain Greek yogurt
• 1 tablespoon fresh lemon juice
• 1/4 cup fresh tarragon, stems removed (or cilantro would be great)
• salt

Directions

1. Preheat the grill.
2. Wash the swordfish fillets with cold water and pat dry. Rub with the Cajun seasoning, dividing it evenly between the fillets and coating them well.
3. Quickly, grill the swordfish, flipping once until cooked through (a few minutes on each side depending on thickness). Remove and allow to rest for about 5 minutes before serving.
4. Meanwhile, make the Tarragon Yogurt Sauce by placing the yogurt, tarragon, a pinch of salt, and lemon juice into a food processor or blender. Process the mixture until smooth. Check seasoning and adjust if needed.
5. To serve, place a piece of swordfish on a plate and top with a generous amount of the Tarragon Yogurt Sauce. Enjoy!

Source for Ingredients

• wild caught swordfish, Cajun seasoning, organic lemons, and organic tarragon from Whole Foods
• organic nonfat Greek yogurt from Trader Joe's

Patch 'Market Fresh Recipe' Round-Up: Frittatas, Burgers, Veggies & More!

As some of you may know, I'm the food writer for AOL's West Hollywood Patch.

In addition to reviewing restaurants and covering local food events, I also write a weekly recipe column called "Farm to the Table" where I share Market Fresh Recipes based on my finds at the local farmers market.

The column is regularly one of the most read articles on the website, and several other local Patch sites are starting to pick it up and publish it. Since I've compiled quite a few recipes, I thought that I would share a round-up of them for your reading enjoyment. There's everything from frittatas and burgers, to veggies and macaroons.

If you like what you see, please Facebook share them, Tweet them, comment on them, share them with your friends, etc. As always, your love and support is much appreciated!

Farm to the Table on AOL's Patch

• Avocado & Radish Salad
• Baby Beet Salad with Citrus Vinaigrette
• Blueberry Walnut Muffins
• Chilled Gazpacho Soup with Feta
• Coconut Macaroons with Strawberries
• Greek Frittata
• Grilled Salmon with Homemade Teriyaki Sauce
• Halibut Tacos wit Homemade Pico de Gallo
• Jalapeno Cheese Grassfed Buger
• Quick & Easy Roasted Asparagus
• Sole Meuniere with Wilted Spinach

Happy 4th of July!

From Des Moines, Iowa!

I'll be back in town and posting new recipes this week. In the meantime, have a great holiday filled with friends and food. Happy 4th of July!