Pasta with Cauliflower-Tomato Sauce (Slow Cooker) and Flavorful Crumb Topping

As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com

Pasta with Spicy Cauliflower and Flavorful Crumb Topping
Yields 6 servings
Special equipment:  Electric slow cooker

Ingredients:
1 small cauliflower (or 1/2 of very large cauliflower), trimmed and cut into 1/2-inch pieces
1 28-ounce can crushed tomatoes, (or 28-oz. can whole tomatoes, cut into small pieces)
1 cup water
3 to 5 Tablespoons olive oil (divided use between sauce, and crumb topping)
2 garlic cloves, finely chopped
1/2 teaspoons dried oregano, (or more)* crumbled
Salt
Pinch of crushed red pepper (I add very, very little. If you like it spicy, add more)
My additions:  
6 ounce jar marinated artichoke hearts, or more if you love them (drained and roughly chopped)
1 Tablespoon capers in brine, (or more to taste) drained
* I add a generous 1 teaspoon of dried oregano, crumbled

Crumb Topping:
1/3 cup plain dried bread crumbs (I use about 1/2 cup plain Panko crumbs)
2 Tablespoon olive oil (a little more if you increase the amount of crumbs)
4 anchovy fillets  (or substitute 3 cloves minced garlic and a bit of kosher or sea salt)
Freshly ground black pepper

1 pound (16 ounces) dried pasta;  fusilli, shells, or similar shape

Method:
-In the container of a medium to large slow cooker stir together the water, 2 to 3 Tablespoons oil, tomatoes, garlic, oregano, salt and crushed red pepper. Set slower cooker to high, stir in the cauliflower cover and cook until the cauliflower is very tender (approximately 3 hours.)  Note, if you are sensitive to the odor of cauliflower as it cooks, place the cooker in laundry/utility room, enclosed garage, etc. ;)

-Just before sauce is finished, stir the chopped artichoke hearts and capers into the sauce and allow to heat through.
-Meanwhile, cook the pasta according to package directions. 
-While pasta cooks prepare the crumb topping: Heat the remaining 2 to 3 Tablespoons olive oil in a small skillet. Add the anchovies (or the minced garlic) and cook over medium heat, stirring all the while until the anchovies are dissolved (or garlic is golden brown and fragrant), stir in the bread crumbs and cook, stirring frequently until the crumbs are a rich golden brown and crispy, a few minutes more. Watch carefully as they can go from perfect to burned in moments.  Season generously with freshly ground black pepper. (Crumb topping may be prepared ahead.)

To serve: Toss the sauce with the hot cooked pasta. Sprinkle with the crumbs and serve while piping hot.


Enjoy!
Recipe adapted from cookbook author Michele Scicolone 
(as shared on Facebook.com)

Basil Tomato Tart (or small tarts)

As shared by Mari @ Once Upon a Plate
www.onceuponaplate1.com
Adapted from "Gathering in the Garden" by Shelly Snow and Elaine Husband

Basil Tomato Tart
8 to 10 servings

12 cup flour
Salt and Pepper to taste
1 large or 2 medium ripe tomatoes, sliced 1/4-inch thick
1 pie crust (home made, or frozen, etc.) *see notes below
3 green onions (scallions), chopped ~ both white and green parts
1/3 cup fresh basil, coarsely chopped
1/2 cup real mayonnaise (not sandwich spread)
2 cups grated Swiss cheese

Optional:
8-10 black olives
8-10 fresh basil leaves

Preheat oven to 350º(F)
Pour flour, salt and pepper into a plastic bag, place sliced tomatoes into bag and shake well to coat evenly. Layer tomatoes on bottom of piecrust. Sprinkle green onions and basil evenly over the tomatoes,  mix the mayonnaise and Swiss cheese together and spread it evenly over the ingredients in the pie crust. Bake for approximately 35 to 40 minutes, or until cheese is bubbly and golden brown. Allow to stand for 10 minutes before serving. Garnish each slice with a basil leaf and olive if desired.
Delicious warm or at room temperature.

This can be made into small tarts: Cut pastry into rounds, larger than tartlet pans.  For the tomatoes use either smaller tomatoes (to fit into bottom of tartlet lined pastry, chopped and drained tomatoes, or
cherry or grape tomatoes, cut in half.)  Proceed with recipe.

Enjoy!

Tomato Zucchini Soup ~ 2 ways, and Cheese Toasts

Tomato Zucchini Soup ~ 2 Ways and Cheese Toasts
As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
~~~~~~~~~~~~~~~~~~~~
Recipe provides 8 to 10 servings
Ingredients:
1/4 cup good, flavorful olive oil
1 cup diced carrots (about 2 medium size)
4 cups zucchini (about 3-4 medium size)
1 cup diced red onion
1 cup diced yellow or white onion
1 cup diced celery
6 cloves garlic (peeled and smashed)
2 to 3 Tablespoons fresh thyme leaves, stripped from stem
2 bay leaves
pinch red pepper flakes
4 cups crushed Italian peeled tomatoes, (approx. Two 28-ounce cans)
4 cups water or chicken stock/broth
2 teaspoons salt, or more to taste
1/2 teaspoon freshly ground black pepper, or more to taste
2 cups heavy cream or whole milk (optional)
[You can reduce the amount of milk or cream, or omit it entirely for a Dairy-free soup]
For the chunky soup only: a splash of red wine or balsamic vinegar, shaved parmesan for garnish.

Method:
1. Choose a large stockpot with a covered lid, warm olive oil over medium-
high heat. Cook the vegetables with garlic, herbs and pepper flakes until
tender (about 10 to 12 minutes), covered with lid. Stir frequently so they do not brown or burn.
2. Reduce heat to medium, remove lid and add tomatoes and 4 cups of water or chicken broth/stock, bring soup to a boil, then simmer for 20
minutes. 
3. Season soup with salt and pepper remove bay leaves and taste for seasonings; adjust if necessary. Remove pot from heat.
4. At this point you may continue with the recipe to blend all of the soup, or half of it to make a smooth soup; or

For chunky soup: Add a splash of the vinegar, sprinkle with with shaved parmesan as garnish (Don't add milk or cream to the chunky version if you add the vinegar as it will curdle.)

For smooth soup: Carefully ladle half of the soup into blender, place lid on blender container, cover with a kitchen towel to avoid hot splatters, and blend for 2 or 3 minutes with the milk or cream (if using.) Serve hot.

Cheese Toasts:
Ingredients for each serving of toast:
2 slices sourdough bread
2 tablespoon creamy goat cheese
1 teaspoon butter

Spread goat cheese on one of the bread slices top with other slice to make a sandwich. Spread thin layer of soft butter on both surfaces of the outside of sandwich. Grill in a warm skillet or on a griddle (over medium heat), butter should gently sizzle as it is placed in the skillet or on the griddle. Cook for about 2 minutes per side until golden brown on both sides.  Remove from pan and allow to cool for a minute or two (for easier slicing), remove crusts from edges and cut each sandwich into 2 or 3 slices. Serve warm.
Enjoy! ~Mari

Recipes adapted from: 

 Clinton St. Baking Company Cookbook: Breakfast, Brunch & Beyond from New York's Favorite Neighborhood Restaurant

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Baked Italian Chicken Breast Recipe ~ One baking pan!

Baked Italian Chicken Breasts
2 servings, but you can very easily multiply this dish to serve your needs.
As shared from the kitchen of Once Upon a Plate, by Mari
www.onceuponaplate1.com

This makes a great dish for entertaining. (Of course predicated on the number of roasting pans you can fit in your oven/ovens.)

The baking of this dish is done in two parts; first you partially roast the tomatoes, pancetta/bacon, oregano and garlic. Then, when they are partially roasted the chicken and olives are added to continue baking until the chicken is tender and cooked through.

Ingredients:
8 ounces tomatoes, halved (see my notes below)
4 ounces of a piece of flat pancetta, or slab bacon, coarsely chopped (see my notes below)
2 tablespoons fresh oregano leaves (or 2 teaspoons, dried)
8 cloves garlic (separate cloves, but no need to peel)
1 tablespoon olive oil
2 boneless, skinless chicken breasts (about 7 to 8 ounces each)
1/2 cup flavorful black olives (such as Kalamata)
cracked black pepper
basil leaves and finely grated parmesan for serving.

Method:
Preheat oven (center rack) to 400º(F)/200º(C)
Place the tomato, pancetta, oregano, garlic and oil in a baking pan, 
give ingredients a toss to coat with oil
Bake for 25 minutes*
Add chicken and olives to the dish, nestling them among the other ingredients, sprinkle with freshly ground pepper
Bake for 20 minutes* or until the chicken is tender
Plate up and top with basil and parmesan cheese.

My Notes:

The first time I made this I followed the original recipe which called for "cherry tomatoes", and I also added a few Roma tomatoes (halved) because I was short on the amount of cherry toms called for. (Unfortunately, the cherry tomatoes disintegrated and stuck to the bottom of the pan, and the Romas saved the dish.) 
After watching Donna Hay's video (the originator of this recipe) I realized what are considered "cherry tomatoes" in some countries are a bit larger than what we in the U.S. call cherry tomatoes. So the next time I made the recipe I used tomatoes that were just about golf ball size (halved them) and proceeded with the recipe, except that I reduced the initial roasting time to about 12 to 15 minutes (your oven may be different, so keep an eye on things) ~ the pancetta/bacon should be getting crispy and the tomatoes should be roasting, giving up their juices, and shriveling.)  Then I added the chicken and olives and continued baking for an additional 20-25 minutes until the chicken was tender.
The size/surface area of your baking pan will also make a difference in the cooking time required ~ larger pan = more surface area = less time in the oven. If your pan is crowded, you may need to add a few minutes cooking time for borth initial roasting, and a few minutes extra cooking time after you add the chicken. Just look for the tomatoes to be partially roasted and shrunken,  and pancetta/bacon beginning to cook.
I didn't have slab bacon or flat pancetta on hand so I used salt pork instead, it worked out wonderfully ~ Enjoy!
Recipe adapted from Donna Hay.  Thank you Donna Hay for another GREAT recipe!
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Cream of Vine Ripened Tomato Soup

• 2008, Barefoot Contessa Back to Basics by Ina Garten
• (5 to 6 Servings) 
• 
  
• Adapted and shared by Once Upon a Plate by Mari (www.onceuponaplate1.com)
• 
  
• Ingredients for Soup:
• 
  
• 2 tablespoons olive oil
• 1 1/2 cups chopped red onions (2 onions)
• 2 carrots, peeled and chopped
• 1 tablespoon minced garlic (3 cloves)
• 4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
• 1 1/2 teaspoons sugar
• 1 tablespoon tomato paste
• 1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish (I used 1/8 cup basil leaves, plus 4 sprigs of fresh thyme tied together with butchers' twine.)
• 3 cups chicken stock, preferably homemade (Stock would probably be better, but I used chicken broth from the carton)
• 1 tablespoon kosher salt
• freshly ground black pepper to taste; Ina suggests 2 teaspoons
• 3/4 cup heavy cream
• Garnishes:  Ina suggests Croutons (see my notes below)*

Method:

Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender. Discard thyme stems.

Add the cream to the soup and process it through a food mill into a bowl, discarding only pulp that's left. Reheat the soup over low heat just until hot and serve with garnish, see Notes.*

*Notes:  Ina suggests garnishing with croutons and juilenned basil leaves. 

Along with a shower of freshly ground black pepper, I have served this garnished two ways: 

1.) Fresh baby arugula leaves with crispy crumbled bacon. (Top photo)The bite of the arugula adds a nice contrast to the rich soup . . . and the bacon?  Ummm! 



2.) As shown above, with a Crouton (thinly sliced baguette slice, toasted/grilled) spread with spinach-basil pesto (In a food processor whir baby spinach leaves and a few basil leaves with a small clove of garlic and olive oil, plus salt and pepper to taste)

I hope you enjoy!

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Spicy Tuscan-Style Sausage Ragu ( Slow Cooker Recipe)

Spicy Tuscan-Style Sausage Ragu (Slow Cooker Recipe)
Recipe adapted from "The Italian Slow Cooker" by Michelle Scicolone
Shared from the kitchen of OnceUponaPlate1.com by Mari
Recipe makes 10 cups

2 Tablespoons Olive Oil
1 pound sweet Italian Sausage, casings removed (may substitute some hot Italian Sausage for part of the sweet)
1 large red onion, finely chopped
2 cloves garlic, finely chopped
1/2 cup dry red wine
1 -28 ounce can whole Italian tomatoes, chopped, and the juice
1 -28 ounce tomato puree
Salt
1 cup heavy cream
Heat the oil in a large skillet, add the sausage; breaking up into smaller pieces as you cook it to a light brown color.  Add onion, cook until tender and translucent, add wine and scrap pan to loosen and release browned bits.
Pour mixture into slow cooker, add tomatoes, a pinch of salt, then cover and cook on low for 5 hours.  Stir in cream and cook for 1 additional hour. Taste for seasonings and adjust.  This ragu is best served on chunky, substantial cooked pasta such as rigatoni or rotelle.

Enjoy!

There are so many wonderful slow cooker recipes in this book ~ I highly recommend it.  It can be purchased from amazon.com:




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Tomato Slabs Roasted with Pesto and Parmesan

Tomato Slabs Roasted with Pesto and Parmesan Cheese
As shared from the kitchen of Once Upon a Plate by Mari 

(www.onceuponaplate1.com) 
Makes about 6 servings (recipe can be reduced, or multiplied easily)
Ingredients:
2 to 2 1/2 pounds large red tomatoes

• 3 tablespoons good quality olive oil
• 2 teaspoons dried oregano
• Kosher salt
• freshly ground black pepper
• 1/2 cup pesto, homemade, or your favorite store bought
• 1/2 cup freshly grated Parmesan cheese (or Romano, or Mozzarella)

Position oven rack in middle of oven, and preheat the oven to 425˚ (F) 

Core the tomatoes and slice them horizontally (through the equator) into 1/2 inch-thick slices. Place them in a single layer on a sheet pan lined with baking parchment for easy clean up. Drizzle the tomatoes with the olive oil and sprinkle with the oregano, a light sprinkling of salt, and generous grinds of freshly ground black pepper.

Bake the tomatoes for 5 to 7 minutes. Remove from the oven, spread each slice with a layer of pesto, and sprinkle with the Parmesan cheese. Return the tomatoes to the oven and continue baking for 5 to 7 minutes, until the Parmesan is melted. With a flat metal spatula arrange the tomatoes on a serving platter. May be served hot, warm, or at room temperature.  Enjoy!

Recipe adapted from "The Barefoot Contessa" by Ina Garten.

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Savory Bite-Size Polenta Cakes

Savory Bite-Size Polenta Cakes
As shared from the kitchen of Once Upon a Plate
Recipe yields about 14  (1 1/2-inch diameter) cakes

3 cups water
1 cup instant polenta
4 Tablespoons butter
1/2 cup finely grated Parmesan cheese
sea salt and cracked black pepper
7 cherry tomatoes, halved
7 thin strips of any of the following:  anchovy filets, procuitto, or cooked bacon
7 Ciliegini, halved  (small--cherry size, fresh mozzarella balls)
14 small basil leaves, for serving

In a saucepan bring water to a boil over medium heat, gradually whisk in the polenta and cook for two to 3 minutes while stirring, until thickened.  Remove pan from heat, stir in butter, Parmesan, salt and pepper. Pour mixture into a lightly greased 8x8-inch square pan which has been lined with parchment baking paper. Use a slightly smaller pan if you want taller cakes.) Spread the cooked polenta to cover the base of the pan and smooth top. Chill in refrigerator for 45 minutes, or until set.

Use a 1 1/2 (or 2-inch) round cutter to cut 14 cakes from the polenta.  Place each cake on a lightly greased baking tray, top each with a tomato half, salty strip (see choices above) that you prefer, and Ciliegini half.  Broil under a hot broiler for 8 to 10 minutes or until golden and cheese has melted.  Top each with a basil leaf to serve.

Recipe adapted from Donna Hay

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Fresh Tomato Salad filled with Vegetables (& Julia Child's Basic Vinaigrette)

Fresh Tomato Salad filled with Vegetables
(with Julia Child's Basic Vinaigrette)
As shared from the kitchen of Once Upon a Plate

4 whole, fresh tomatoes, top one-quarter of each tomato sliced off of each. Tomatoes hollowed out (melon ball tool, or sharp-tipped spoon works well) Leave fleshy wall of tomato intact.

Vegetables of your choice; such as:

Any of the following, finely diced or chopped (cooked or raw)
zucchini
carrots
cucumber
broccoli
sweet red or green peppers
hot peppers/chilies, minced
onion
scallions
olives

Any of the tollowing:

Cooked black beans, kidney beans, garbanzos, etc. (may use canned, rinsed)
Cooked: rice, couscous, barley or other cooked grains, small pasta such as orzo, etc.

Optional: Fresh herbs of your choice, finely chopped

In a bowl toss vegetables with a few tablespoons (or more) of the vinaigrette, scoop vegetable filling into hollowed out tomatoes.  Place tomatoes on tender lettuce leaves if desired and serve. Pass additional vinaigrette at the table. 

Julia Child's Basic Vinaigrette
Ingredients:


1/2 Tbsp finely minced shallot or scallion
1/2 Tbsp Dijon-type mustard
1/4 tsp salt
1/2 Tbsp freshly squeezed lemon juice
1/2 Tbsp wine vinegar
1/3 to 1/2 cup excellent olive oil, or other fine, fresh oil
Freshly ground pepper


Instructions:


Either shake all the ingredients together in a screw-topped jar, or mix them individually as follows. Stir the shallots or scallions together with the mustard and salt. Whisk in the lemon juice and vinegar, and when well blended start whisking in the oil by droplets to form a smooth emulsion. Beat in freshly ground pepper. Taste (dip a piece of the salad greens into the sauce) and correct seasoning with salt, pepper, and/or drops of lemon juice.


Yield: About 2/3 cup, serving 6 to 8

Enjoy!

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Not Quite Brandade Cakes (Salmon)

Not Quite Brandade Cakes (Salmon Cakes) with Caramelized Tomatoes, Peppers and Garlic
As shared from the kitchen of Once Upon a Plate

Recipe as shown here makes 20 small cakes
Note: I quartered the following recipe, exact measurements are not necessary just try to keep the ratio of fish to potatoes at about 50/50, then season as you wish.
Brandade is a French dish using dried cod, reconstituted then pounded and seasoned, with cream or milk added. These cakes are loosely based on that method of preparing fish, except I used freshly poached salmon, then shaped portions into cakes and coated with coarse Panko crumbs and sauteed until deeply browned and crispy.

INGREDIENTS
For the caramelized tomatoes and peppers:
4 sweet (Bell) peppers, assorted colors
1 big handfuls cherry or tiny pear tomatoes
1 head of garlic, separated, cloves peeled and sliced
Sea salt and freshly ground black pepper

For the salmon cakes:
1 and 1/4 pounds salmon (I use boneless, skinless filets for this recipe)
2 large potatoes such as Russets/Bakers (to equal the weight of fish you use),
peeled and sliced into 1/2-inch slices
For the cooking water:
5 or 6 cloves garlic, peeled and cut in half
1 bay leaf
sprig fresh thyme
a few sprigs fresh parsley
For the cake mixture:
1/4 cup cream
1/2 teaspoon espelette pepper or hot paprika
Nice handful of chopped, fresh parsley leaves
Nice handful of snipped fresh chives
Sea salt and freshly ground pepper
Grape seed or Peanut Oil, for frying
Flour or Panko (Japanese) to bread crumbs to coat cakes

Method:
For the Peppers
Preheat oven to 300* (F)
Seed pepper and cut into thin strips, toss with the tomatoes, garlic, salt and pepper and arrange on a rimmed baking pan. Drizzle the olive oil over all, tossing vegetables with your hands to coat.
Bake until as caramelized as you like, 30 to 90 minutes. Turning once or twice.

For the cakes
Place the potatoes, bay leaf, thyme sprig and parsley in a pot and add cold water to cover by about 1-inch. Cover pot and bring to a boil, poach until the potatoes are just barely tender (about 10 to 15 minutes), then add salmon filet pieces and continue poaching until fish flakes easily.
Drain liquid and discard herbs. Separate potatoes from the fish. In a bowl mash potatoes with the cream. In a separate bowl finely flake the salmon. Combine the potatoes with the salmon and stir in the espelette pepper, chopped parsley and chives. Taste for seasonings, add salt and pepper and more hot pepper if desired.

To fry the cakes:
Pour a generous inch of cooking oil into a frying pan/skillet and heat until sizzling. Form the salmon-potato mixture into 20 small cakes. Just before frying dip them into a shallow dish of flour or Panko crumbs, pressing lightly to coat. Fry each cake on both sides until very brown and crisp. Drain on paper towels or brown paper to rid of excess oil.

To plate:
Arrange cakes on warm plates and top with a bit of the caramelized tomato-pepper mixture and enjoy!

Recipe very loosely adapted from Laura Caulder

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Green Bean and Roasted Cherry Tomato Salad

Green Bean and Roasted Cherry Tomato Salad
As shared from the kitchen of Once Upon a PlateServes 4

Note: You can roast the cherry tomatoes ahead of time; roast then allow to cool and place in a glass container with cover and refrigerate until time to assemble the dish. Allow the tomatoes to come to room temperature before serving for optimum flavor.

Ingredients:
Cherry tomatoes, as many as you like
sea salt and freshly ground black pepper
2 to 4 tablespoons extra virgin olive oil (plus more for dressing, see below)
1/4 cup nuts, toasted (pine nuts, walnuts, hazelnuts, almonds, pecans, cashews.)
1 pound fresh green beans, trim stem end, and cut crosswise into 2 1/2 inch segments
Few springs of fresh basil leaves (If not in season, omit)

Dressing ingredients:
2 tablespoon red wine vinegar
4 tablespoons whole-grain mustard
1 to 2 cloves garlic, finely minced
1/2 to 1 teaspoon agave syrup, OR honey
1/4 or a little more cup good olive oil

Method:
Position oven rack to middle position and preheat oven to 225* (F) Line a shallow sheet pan with parchment paper, set aside.

To roast the cherry tomatoes:Slice the cherry tomatoes in half, and arrange them, cut sides up on the parchment- lined baking sheet. Sprinkle lightly with with sea salt, freshly ground black pepper, drizzle with 2 to 4 tablespoons olive oil. Place tomatoes in oven until slightly dried, wrinkled a bit, but still moist. This will take approximately 2 to 2 1/2 hours or so.

While tomatoes are roasting, prepare the nuts and the dressing:

Toast the nuts either in a small (dry, no oil) pan over medium-low heat, gently tossing the nuts in the pan frequently, until they just begin to turn light brown (or you can toast in oven.)

To make the dressing:
Combine the red wine vinegar, mustard, garlic, agave syrup (or honey), and olive oil in a bowl or jar with tight fitting lid. Either whisk or shake vigorously until mixture is homogonized. Taste, then adjust for seasonings, add salt and pepper if desired.

To cook the beans:Prepare a large bowl filled with ice cubes and cold water. Steam or boil the green beans until they just crisp-tender, and have not lost their bright color; only 3 to 4 minutes if boiled. Drain and place immediately into the ice water bowl. Swish the beans around and as soon as they are cooled remove to a collander to drain thoroughly.
To assemble:On a large platter or plate, arrange the green beans, sprinkle with the tomatoes (including any residual oil from roasting, drizzle with dressing, shower with the toasted nuts, then finally the fresh basil (if using.)
The flavors are brightest if this salad/side dish is served at room temperature.


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Grilled-Chicken Alfredo Sauce Pizza

Grilled-Chicken Alfredo Sauce Pizza
As shared from the Kitchen of Once Upon a Plate

Makes one 13-inch pizza (or two smaller pizzas)

Note: I assemble my pizzas on a wooden or metal pizza peel dusted with cornmeal to facilitate transferring the pizza to the hot baking stone in the oven. Alternately you can assemble your pizza on large baking sheet (turned upside down), and dusted with cornmeal for transfer to the hot oven. You can spread the Alfredo sauce directly on the raw dough, but I usually pre-bake my pizza crust for 2 to 3 minutes before adding the toppings, and that's what I did this time as well.

For the chicken:
1 large boneless skinless chicken breast (half of a full breast), brushed with oil, salted, peppered then grilled until just done. Cool, then chop or shred into small bite-sized pieces. (Or you may use leftover, cooked chicken for the topping.)

For the "Alfredo" sauce:

2 tablespoons butter
1 clove garlic, minced
1 teaspoon red pepper flakes
1 tablespoon all-purpose flour, plus more for work surface
1 cup heavy cream
1/4 cup grated Parmesan


The toppings:

The "Alfredo" sauce
Cooked chicken
1 cup grape tomatoes, red and yellow
1 cup grated mozzarella, fresh or aged
fresh basil leaves, or baby spinach leaves; washed and blotted dry
Olive oil, for brushing crust

approximately 1 pound pizza dough, (your choice- whole wheat or white flour dough)
shaped into a 13"-diameter disc, or two smaller discs if you prefer.
cornmeal or seminola flour for dusting the pizza peel

Directions:

Adjust oven rack to the middle position with pizza stone on the rack. Preheat oven to 450* (F) Allow to heat for at least 30 to 45 while assembling the pizza.


Melt the butter in a medium-sized saucepan over medium heat. Add the garlic and red pepper flakes and stir just until fragrance is released. Add the flour and stir for a minute or two until flour is cooked and just beginning to color, watch carefully (do not brown.) Whisk in the cream, reduce the heat to low, and let simmer until thickened, about 2 minutes. Stir in Parmesan and taste for salt. Season lightly with salt if desired, and pepper.

Generously dust pizza peel or inverted baking sheet with cornmeal (or seminola). Place pizza dough on top, ladle desired amount of Alfredo sauce on top, covering nearly to the edges. Sprinkle basil, or spinach leaves over, then tomatoes, grilled chicken and the mozzarella. Brush the edge of pizza with olive oil, and sprinkle entire pizza with a little coarse salt and freshly ground pepper.

With a quick, confident jerking motion move the assembled pizza to the hot baking stone. Bake the pizza until crisp and golden, about 25 minutes. Remove from oven and sprinkle with additional basil or spinach leaves. Allow to cool for a moment, then slice and enjoy.

Offer grated Parmesan cheese and red pepper flakes when serving, if desired.

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Fast, Thin and Crispy Crust Pizza

This is the recipe my family always uses when we need a fast pizza dough, it requires virtually no rise-time and bakes up firm and very crisp.

But don't worry if you want to make it ahead, or if you have left over dough, just form into a ball (or balls) and wrap in cling film and store in the refrigerator up to one day, or freeze for longer storage. (See below for directions.)

Fast Pizza Dough
Yields 1 large, 2 medium, or 4 small pizza crusts

Preheat oven t0 500* (F), preferably with a Pizza Stone in place.

Ingredients:
Scant 1 Tablespoon active Quick Rise* dry yeast, or 1 packet
Pinch granulated sugar
3/4 cup very warm (not hot) water
1 3/4 cups all-purpose flour
1/2 teaspoon salt
Optional: may mix in 1 tablespoon olive oil to the dough mixture
Pizza sauce and toppings of your choice
In a small bowl or glass measuring cup dissolve the yeast and sugar in warm water, stir and set aside for 10 minutes. Mixture should begin to bubble and foam at the end of the time (indicating that the yeast is activated & alive.)
In a medium bowl, combine flour and salt, set aside.
Add the liquid yeast mixture (and olive oil if using) to the dry ingredients and stir until well combined.
Flour a work surface and knead dough for a couple of minutes until smooth and elastic.
Shape the dough into 1 large, 2 medium, or 4 small pizzas using whatever method you prefer; rolling pin, stretching or off the board between your two hands, in the air.
If you have a pizza peel, sprinkle lightly with corn meal and build your pizza. If not, lightly grease a flat cookie sheet (or inverted jelly roll pan) and build your pizza.
I brush the formed dough very lightly with olive oil (optional), then pizza sauce (not too generously), cheese then any other other ingredients. Keep toppings rather sparse if you want a really crispy crust.

Bake in hot oven until as crispy as desired. Usually 8 to 12 minutes, but this will vary depending upon pizza stone vs. pan and the toppings you have chosen.
You can also make this in a food processor ~
Mix the water, sugar and yeast as directed in a small container.
Place flour and salt in bowl of processor and pulse a few times to mix. Add the liquid yeast mixture (and olive oil, if using) and pulse until blended; adding more flour until mixture just forms a ball and the dough follows the blade around the bowl. (Additional flour is needed when using food processor method, because you are not hand-kneading on a floured board). To remove from food processor bowl, flour your hands well, form dough into a ball (or balls) and shape as directed.
* I have made this with regular active, dry yeast and instant yeast with very little difference in outcome. For the past couple of years I have been purchasing SAF Instant yeast in bulk exclusively, so that is what I always use.
Notes for making dough ahead, (or for leftover dough):
If dough has been refrigerated, unwrap, and place on a lightly floured surface, cover lightly with a floured cloth or cling film and allow to come to room temperature before forming the dough.
If frozen, loosen cling film (but keep covered so it doesn't dry out and form a 'skin') allow to thaw in refrigerator, then bring to room temperature and form dough.

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Tarte Tatin á la Tomate - Tomato Tart

Garnish with fresh basil, serve warm or at room temperature.

It's best the day it's made ~ but I have no hesitation having a slice the next day!

Tarte Tatin á la Tomate - Tomato Tatin

Recipe inspired by Clothilde Dusoulier
Serves 8 as a starter, 4 as a main course.

Pâte Brisée (your favorite recipe), OR 1 sheet commercially prepared puff pastry, thawed
Extra virgin olive oil
2 pounds Roma or plum tomatoes (substitute any other firm and not too juicy variety)
Fine sea salt and freshly ground pepper
Herbes de Provence (or a mix of dried rosemary, basil, oregano, and thyme)
1/4 cup black olive tapenade, store-bought or homemade
6 ounces fresh goat cheese
1/3 cup (loosely packed) fresh basil leaves
Chilling time: 30 minutes for the dough


Prepare the Pâte Brisée, wrap securely in cling film and refrigerate for about 30 minutes. May be made up to 24 hours ahead.

I used a sheet of commercially prepared puff pastry, (thawed as directed on package.)

Preheat the oven to 350°F

Rub the interior of a 10-inch ceramic quiche pan with 1 teaspoon olive oil.
Halve the tomatoes lengthwise and core them. Using your thumb dislodge seeds in the crevices (discard), squeeze tomatoes gently to rid them of some of their juices.

Arrange them in the prepared pan, skin side down, in a circular pattern. They will shrink as they bake, fill the pan snugly.

Season with salt, pepper, herbs, and a good drizzle of olive oil. Bake for 30 minutes, until softened. Remove from the oven (retaining oven temperature).

Remove the dough from the fridge and let stand at room temperature for 10 minutes. Working on a lightly floured surface, roll out the dough in an 11-inch circle and prick all over with a fork. Spread with tapenade, leaving a 1-inch margin all around.
Cut the cheese in 1⁄3-inch slices and arrange over the tomatoes in the pan. Lay the dough, tapenade side down, on the cheese, and tuck in the overhanging flaps of dough.

Bake for 30 to 40 minutes, until the crust is golden. Remove to a rack and allow to cool for several minutes. Loosen the edge of the pastry by running a knife around the inside of the quiche pan.

To flip: Protect your hands with oven mitts and place an overturned serving plate over the top of the pan, flip quickly but carefully. Don't worry if some of the tomatoes stay in the pan, just arrange them on the tart.

Just before serving garnish with fresh basil leaves, snipped or torn if desired.

This is best served warm or at room temperature the same day it is made.

Suggested variations: Instead of tapenade, spread the dough with onion confit, anchovy paste, or pesto. Instead of goat cheese, use slices of buffalo mozzarella, drained and patted dry with paper towels.

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Capellini with Olive, Artichoke and Tomato Sauce

Capellini with Olive, Artichoke and Tomato Sauce
This recipe is very loosely based on a recipe from Giada De Laurentiis
4 servings ( I halve this recipe to serve 2 generously)

1 pound dried capellini (angel hair pasta, or other pasta of your choice)
1/4 cup olive oil
3 cups tomato sauce, recipe below (may be made in advance)
1/2 cup grated Parmesan
1/2 cup basil leaves, julienned

Directions:
For the sauce~ (Can be made ahead)

Olive and Tomato Sauce
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
1 1/4 cups mixed olives, pitted and halved
1 (14 oz.) can of artichokes, coarsely chopped (may use marinated artichokes, drained)
1/2 teaspoon red pepper flakes, plus more if desired
2 dried bay leaves

2 tablespoons unsalted butter, optional


In a large saute pan, heat oil. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add crushed tomatoes, bay leaf and red pepper flakes; simmer over medium heat for 45 minutes to 1 hours until thickened. If too thick, add a bit of water to thin. Near the end of cooking time add olives and artichokes, continue simmering for 10 to 15 minutes. (The sauce may be made ahead and refrigerated.)


To assemble the dish:

In a large pot, bring 6 quarts of salted water to a boil. When water comes to a boil, add pasta, stirring constantly for the first minute . Cook until al dente.

In the meantime, heat the sauce in a large pot, and keep hot.

Drain pasta in a colander, reserving 1/4 cup pasta water. Add pasta to the sauce and toss to coat completely. Add pasta water if you need to thin out the sauce a bit. Plate pasta and sprinkle with Parmesan cheese and basil.

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Tomato-Olive & Fresh Herb Relish

This delicious fresh relish has evolved over the years from a few recipes I used to make. The original sauce was actually served warm from the pan the fish was cooked in, but when the tomatoes are flavorful I like to serve it uncooked so the ingredients are fresh and vibrant.

It is wonderful on fish, chicken, chops , spread on grilled toasts, or mixed with pasta for a light and refreshing sauce.

It's terrific with halved cherry tomatoes. Swap out green olives for the black olives (I used Nicoise olives, but Kalamatas are really good, too. If you don't have pitted olives, just smash the olives with the flat side of a wide knife blade; the pits will come out easily.) Use whatever fresh herbs you happen to love. Substitute red wine vinegar for the lemon juice if you prefer. This recipe is easily doubled or tripled, etc.

Tomato-Olive & Fresh Herb Relish

2 medium tomatoes, finely diced to equal about 1 cup (I cut the tomatoes in half, remove the seeds and gel and discard before dicing the tomatoes)
1/4 cup finely diced red onion
1/4 cup chopped ripe olives

1 Tablespoon capers, rinsed (optional)
2 tablespoons fresh lemon juice
A generous tablespoon of your favorite herb, chopped (or just use the tender leaves)
2 teaspoons olive oil
1/8 teaspoon salt, or to taste

Freshly ground pepper
1 large garlic clove, minced

Gently stir all ingredients together in a medium bowl until well combined. Use immediately, or store in refrigerator until serving time.

You can make this up to one hour prior to serving (covered and refrigerated), but much longer than that and the sauce loses it's delightful fresh flavors.

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