EGGS IN PURGATORY (eggs cooked in tomato sauce)

August 31st, 2014 § 0 comments § permalink

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(RECIPE)
I went to brunch recently with my husband and daughter. We went to a Italian restaurant in the West Village of Manhattan, NY called, “Rosemary’s.” It’s a “hot spot,” right now in NYC and rightfully so. It has a great energy and the food is next level. They have a roof top garden and make everything in house. You can’t get any fresher than that! Rosemary’s was a perfect spot for brunch that morning.

I’m not much of a breakfast person. Although, I will admit (please don’t judge) IHOP pancakes are one of my guilty pleasures. When we sat down, I scanned the menu and saw eggs in purgatory, which is simply eggs poached in tomato sauce. When I was a kid, my mother would occasionally make this for my father. I use to think it was so gross!! I couldn’t wrap my head around eating eggs in tomato sauce!! Now, that I’m SOMEWHAT older, I have eaten poached eggs on just about everything, salad, asparagus, steak, pizza, pasta and even a hamburger.
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When the server sat the dish in front of me, I could smell the seductive aroma of garlic and tomatoes from the sauce. Looking up from the plate, were these two perfectly round yellow yolks that seemed to be winking at me. I picked up a piece of crusty Italian bread and scooped up as much as I could. It was pure pleasure! I enjoyed it so much, that I decided to make it at home and share the recipe with you. In Diva’s version, I added a few ingredients that Rosemary’s didn’t have, such as pancetta, thyme and lots of grated parmesan cheese. Even though eggs in purgatory may be my new favorite breakfast food, IHOP will still be my guilty pleasure.
Enjoy!
D I V A
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LINGUINE W/ ROASTED STUFFED TOMATOES

July 25th, 2014 § 0 comments § permalink

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(RECIPE)

Angela is a young woman, I met at the gym. Through our conversation I found out that her family is from Salerno, Italy, where she visits as often as possible. Of course being Italian, food became the topic of conversation. She told me of a dish that is a specialty of Salerno and one that her nonna prepares when tomatoes are at their ripest.

Angela was nice enough to tell me how her grandmother makes “Maccheroni con i pomodori ripieni.” What that means is, pasta with roasted stuffed tomatoes. The roasted stuffed tomatoes are placed on top of prepared pasta. When the tomatoes are cut into, their juices and the stuffing, become part of the sauce. This was all new to me, so I was excited to try.

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I hate to say this, but I changed a few things in the recipe. Hopefully Angela’s nonna won’t find out. She may give me the Malocchio (evil eye). She didn’t give me an actual recipe. Italian nonnas only cook by feeling and taste, never by the book. What Angela gave me was a list of ingredients and some instructions.

I used homemade breadcrumbs for the stuffing, because I think they produce the best results. I also added capers, gaeta olives, pine nuts, grated parmesan and fresh basil. The tomatoes are then stuffed and roasted. Angela told me that her nonna has even stuffed cherry tomatoes for this dish. That’s a little too ambitious for me. I opted for the larger, easier to stuff variety.

To season the pasta, I heated some olive oil in a pan and browned garlic, anchovy fillets and red pepper flakes. When the pasta was cooked, I mixed it with the flavored oil, as well as any juice that was in the pan from the roasted tomatoes. The tomatoes are then placed on top of the prepared pasta. I loved this!!!
I’m so glad, Angela was nice enough to share her grandmother’s recipe.
I love trying new recipes, especially when they’re part of a family’s tradition. It makes them that more special and delicious.
Enjoy!
D I V A
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SPAGHETTI WITH A NO-COOK TOMATO SAUCE

July 6th, 2014 § 0 comments § permalink

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(RECIPE)

Sophia Loren was quoted as saying, “Spaghetti can be eaten most successfully if you inhale it like a vacuum cleaner.” I couldn’t agree more; especially when the pasta is as delicious as this recipe for SPAGHETTI WITH RAW TOMATO SAUCE. This is one of my favorite summer “go to” recipes. Since the tomatoes aren’t cooked, the recipe relies on them to be the freshest and ripest you could find.

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It best to make this recipe when tomatoes are at their peak when they’re juicer and sweeter. This recipe is a perfect way to highlight tomatoes natural flavor. I simply dice and marinade the tomatoes with good quality, fruity, extra virgin olive oil, garlic cloves, basil, and salt. I like to prepare the tomatoes in the morning and have it sit all day. The longer the tomatoes sit, the better the flavor will be. When dinnertime rolls around, all you have to do is toss the sauce with cooked spaghetti and twirl away.

Enjoy!
D I V A
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PAN SEARED BASS W/ BARLEY-CORN SALSA

June 19th, 2013 § 0 comments § permalink

The husband and I decided that we were going “to try” to eat more fish. Since we are both MEAT eaters, I didn’t know how this would play out. When I was younger, I hardly ate meat. I would spend my summers at the beach and grew up eating every kind of seafood there is…then one day that all changed. I don’t know what day that was exactly, but suddenly fish seemed boring to me. My taste buds changed. If I have a choice between fish or meat…move over little fishy, hand me the steak knife.

I could blame it on the fact that I’m getting older and it’s said that your taste buds begin to dull or I could blame it on my love of red wine…..I’m going with the wine theory. My husband and I belonged to a gourmet club. 4 couples would get together taking turns hosting dinner. We would pick a theme and pair our dishes with wine. I never really drank wine before, but suddenly I became obsessed. I started reading about it, I’ve taken classes and most importantly, I started to drink a lot of it! 🙂

In my attempt to be a fish eater, one night John and I went out to dinner and I ordered, seared cod with panzanella salad. It was so delicious. It was not boring at all. It was packed full of flavor. I enjoyed it so much, that I wanted to make something similar at home. The recipe I posted here is my version of that dish. I must say, we all were REALLY happy in the way it turned out. The fish had a subtle but rich taste and texture that paired really well with the crisp, sweetness of the corn and tomatoes, as well as the tartness from lime juice. I even used the left overs to make tacos for lunch the next day, which were awesome. Now that we’re eating more fish, I found a whole new obsession..white wine. With a fleshier fish like sea bass, I could pair it off with a fuller white wine. As my husband calls them, “whites that drink like reds.” Oh to Joy!!!
I loved this dish and I’m making a conscious effort to eat more fish, but I still want to know….”Where’s the beef?”
Enjoy!
D I V A
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Roasted Tomato-Fennel Soup w/ Ham, Gruyere Cheese, Pear & Honey Mustard Panini

October 5th, 2011 § 0 comments § permalink

Diva Eats World Lost her database & I lost my mind in the process! All of the previous post, photos, recipes & comments are gone…never to be seen again. In an effort to rebuild the site I’m re-posting some of the more popular post (without any commentary)as well as some new.
Thank You
D I V A

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