I've taken to sifting through food columns/series like NPR's "Kitchen Window," CNN's "Eatocracy," and New York Times' "Dining and Wine" section. Rather than searching for a recipe I've in mind on Epicurious or the Food Network, which often don't have exactly what I'm looking for anyway, these sites provide new ideas and flavor combinations I'd not considered. More recent entries also address seasonal cravings, and utilize more locally available produce. This allows me to practice my tomato, zucchini, and pepper scorpacciata. Writes Kat Kinsman, "Scorpacciata is a term that means consuming large amounts of a particular local ingredient while it's in season. It's a good way to eat." Amen, sister! (And I do love a good caprese salad, too.)
Last night, I made the linguini with slow-cooked zucchini, basil and cream from Domenica Marchetti's "The Glorious Pasta of Summer." It was, in a word, spectacular (her other recipes don't look terrible either!)--I'm getting ahead of myself. She begins,
"If I say the words "pasta sauce," I'm pretty sure what sort of image it will conjure in your head: a big plate of spaghetti with dark red tomato sauce ladled thickly over it. Maybe topped with a couple of meatballs.
There is certainly nothing wrong with a nice dish of spaghetti and meatballs; it's just not what I crave in midsummer. I'm guessing you feel the same way."
I'll confess, I'd been thinking for days about how to summer-ize my pasta. Supplied with home-grown zucchini and basil (courtesy of my mom), I had just about all of the ingredients lying around my pantry and refrigerator. I did substitute bacon for pancetta (on the basis of price and availability). Since bacon is significantly fattier than pancetta, I excluded the initial olive oil, and just sauteed the garlic and zucchini in bacon grease as well. Say what you will about calories and cholesterol, the result is a delicious, bacon-tinged sauce. I also added a sprinkle of red pepper flakes at the end, for a subtle extra kick (but not enough to be recognized as "spicy"). All in all, it was a pretty simple and crowd-pleasing dish that I'll definitely have to make again.
I've also found that I enjoy the writing which usually accompanies the recipes, like this one for Peanut Butter Pie, in memory of a certain Mikey. It's actually a touching story and reminds us that food unites us, in life and in death. Remembering someone by consuming his or her favorite dish seems like a wonderful memorium, particularly in friend groups and families (like mine) where so much social interaction occurs accompanied by or resulting from meals.
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