Happy Friday Everyone!
It's Foodie Friday and we're linking up to Michael's grand gathering of Blogland Foodies at Designs by Gollum. Come join us!
I have to apologize for not being on my blogging game as well as I should be lately. I haven't been feeling well and it's taken a toll- I promise I'll try to do better!
Today was a busy day and unbearably, brutally hot again here in NC. I actually felt sorry for the deer in my yard as they were chomping away on my plants- even the marauders don't deserve this heat!
And this was what I saw on my phone this morning- our grand-angel on her way into surgery!
All went well and she's home safe and sound! We'll be seeing her next week and a little birdie told us that she REALLY wants to ride a horse. Last I looked, Grandpa was looking for some chaps and spurs (and I promise to post pics of THAT if it happens!)
I had a counter full of fabulous fruits and veggies that a wonderful, generous friend brought from a Farmer's Market in a neighboring town. I decided on a lovely tart filled with ricotta and honey and topped with grilled peaches and strawberries
I made the tart crust and grilled the peaches early this morning. I also roasted some baby golden beets (oh my gosh, they were good!!) and the oven went off for the rest of the day!
For dinner we had a standoff- a couple of the kids had friends over and wanted pizza- the adults wanted ....well, they didn't really know what they wanted but it wasn't pizza! There were some lovely peas and shallots in the bag from my neighbor and I had tomatoes and pancetta around. I had some pork chops that I'd salted and had air drying from last night in the fridge so they went on the grill too
The pasta disappeared - and I hope you enjoy as much as my family did :)
**NOTE- I used some fresh fettucine I made yesterday. Any wide noodle or short curved pasta would do well to capture the sauce. Also, I added a couple of handfuls of quartered, small Campari tomatoes when I tossed the pasta with the sauce and butter
Fettucine con Piselli, Pancetta, e Pomodoro
4 oz. package of diced pancetta
1/4 cup olive oil
3 shallots, diced fine
2 cups, rounded, of fresh or thawed frozen baby peas
1/4 cup, packed, chopped mint and parsley mix (2 TBLSP of each)
1/2 cup white wine
1 1/4 cup chicken stock
salt and fresh ground pepper
1 lb. pasta
4 TBLSP butter- leave at room temperature while you're preparing the pasta
Put a large pot of well salted water on to boil. When it's at a rolling boil, add pasta and cook till al dente. Meanwhile, make sauce: Warm olive oil in a large skillet. Add pancetta and saute till it starts to color and crisp. Add shallots and saute for 2 to 3 more minutes till shallots soften. Add parsley/ mint mix and peas- saute 2-3 more minutes. Add wine and cook till almost evaporated. Add stock, salt, and pepper and brng to a simmer- simmer till peas are tender. Check seasoning and add salt and pepper if necessary. Drain pasta and toss with butter and sauce. Serve with shaved parmeggiano reggiano
Ready for dessert??
You may remember the roses from yesterday's table- I love orange roses!
Ricotta Tart with Grilled Peaches
2 cups flour
2 TBLSP sugar
1 tsp salt
1 1/2 sticks butter
2 large egg yolks
1 tsp vanilla
2 TBLSP freshly squeezed lemon juice
2 cups ricotta- preferably fresh
3 TBLSP honey
1 vanilla bean split- scrape out the seeds
3-4 large peaches
light olive oil or canola oil
1 pint strawberries
1/4 cup sugar
juice of 1/2 lime-optional
2-3 TBLSP sugar
Balsamic reduction or glaze- optional
Put flour, sugar, salt, and cold, diced butter in food processor and pulse till the consistency of coarse cornmeal. Mix egg yolks, vanilla and lemon juice together and, with motor running, slowly add to flour mixture till dough forms a ball- don't over process. Form a flat disk, wrap well in plastic, and refrigerate for an hour. Preheat oven to 350 degrees. Roll out dough and fit into an 8 inch tart pan with removeable bottom (or a few individual tart pans) Bake for 20-30 minutes (depends on your oven) till just lightly golden. Cool on a wire rack.
Mix ricotta, honey, and vanilla bean seeds till blended well. Refrigerate till ready to fill tart.
Cut peaches in wedges and rub lightly with oil. Grill, cut sides down for 2-3 minutes till light golden grill marks are formed. Flip using tongs and repeat. If peaches aren't softened to your liking, put them in the oven on a rack in s pan for 7-10 minutes. Allow to cool
Quarter strawberries and sprinkle with 1/4 cup sugar. Allow to macerate on the counter at least 15 minutes
Assembly: Remove tart from pan to a serving plate. Spread ricotta mixture in tart till about 1/2 to 2/3 full. Top with grilled peaches in a spoke pattern and a strawberry or 2. Chop remaining peaches and mix with macerated strawberries. Sprinkle tart with sugar and serve with strawberry/ peach mix. I like mine drizzled with a drop or two of balsamic glaze
Michael, thank you for hosting- hope the ducks AND your boys are doing well!
Buon Cibo, Buon Amici,
Pattie and Allie