Red Mosquito

mookie wrote:Last night I made Roasted Cherry Tomato Puttanesca. I grew the tomatoes.

mookie wrote:Last night I made Roasted Cherry Tomato Puttanesca. I grew the tomatoes.

spike wrote:the wife made pistachio and dijon crusted chicken that was very tasty.

Harry Lime wrote:

spike wrote:the wife made pistachio and dijon crusted chicken that was very tasty.

Does this industrious wife of yours have a recipe?

spike wrote:

Harry Lime wrote:

spike wrote:the wife made pistachio and dijon crusted chicken that was very tasty.

Does this industrious wife of yours have a recipe?

it's out of a cookbook; i'll see what i can do.

Harry Lime wrote:

mookie wrote:Last night I made Roasted Cherry Tomato Puttanesca. I grew the tomatoes.

Is there any dead animal in that?

Chloe wrote:

mookie wrote:Last night I made Roasted Cherry Tomato Puttanesca. I grew the tomatoes.

that looks amazing

mookie wrote:

Harry Lime wrote:

mookie wrote:Last night I made Roasted Cherry Tomato Puttanesca. I grew the tomatoes.

Is there any dead animal in that?

Anchovie filets.

mookie wrote:

Harry Lime wrote:

mookie wrote:Last night I made Roasted Cherry Tomato Puttanesca. I grew the tomatoes.

Is there any dead animal in that?

Anchovie filets.

Harry Lime wrote:

mookie wrote:

Harry Lime wrote:

mookie wrote:Last night I made Roasted Cherry Tomato Puttanesca. I grew the tomatoes.

Is there any dead animal in that?

Anchovie filets.

NO

Maybe I'll chop up some lemon chicken or something. YOu have a recipe for this? I'd much appreciate it.

Roasted Cherry Tomato Puttanesca
Makes 4 servings

Ingredients
2 pints cherry tomatoes, halved
¼ cup roughly chopped Kalamata olives
¼ cup capers
1 anchovy fillet, minced
2 garlic cloves, thinly sliced
2 shallots, thinly sliced
1 tablespoon chopped fresh oregano
2 teaspoons sugar
½ teaspoon salt
½ teaspoon red pepper flakes
3 tablespoons olive oil
2 tablespoons finely chopped fresh parsley


1. Preheat the oven to 425 degrees F.

2. Combine all the ingredients except for the parsley in a medium mixing bowl and toss to combine.

3. Spread the tomato mixture in an even layer in a 12-inch cast iron skillet or a 9 x 13 baking dish. Bake for 30 minutes, until the tomatoes are caramelized and their juices have mingled nicely with the briny olives and capers.

4. To serve, add the fresh parsley and a heap of cooked spaghetti to the pan and toss to combine. Drizzle with olive oil and mangia! Alternatively, you can store the sauce for later or use it as a topping for fish or shrimp.

mookie wrote:

Harry Lime wrote:

mookie wrote:

Harry Lime wrote:

mookie wrote:Last night I made Roasted Cherry Tomato Puttanesca. I grew the tomatoes.

Is there any dead animal in that?

Anchovie filets.

NO

Maybe I'll chop up some lemon chicken or something. YOu have a recipe for this? I'd much appreciate it.

YES. You should add extra salts if you aren't into the (one or two) tiny anchovie filets. They break up and you never even notice them.


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Roasted Cherry Tomato Puttanesca
Makes 4 servings

Ingredients
2 pints cherry tomatoes, halved
¼ cup roughly chopped Kalamata olives
¼ cup capers
1 anchovy fillet, minced
2 garlic cloves, thinly sliced
2 shallots, thinly sliced
1 tablespoon chopped fresh oregano
2 teaspoons sugar
½ teaspoon salt
½ teaspoon red pepper flakes
3 tablespoons olive oil
2 tablespoons finely chopped fresh parsley


1. Preheat the oven to 425 degrees F.

2. Combine all the ingredients except for the parsley in a medium mixing bowl and toss to combine.

3. Spread the tomato mixture in an even layer in a 12-inch cast iron skillet or a 9 x 13 baking dish. Bake for 30 minutes, until the tomatoes are caramelized and their juices have mingled nicely with the briny olives and capers.

4. To serve, add the fresh parsley and a heap of cooked spaghetti to the pan and toss to combine. Drizzle with olive oil and mangia! Alternatively, you can store the sauce for later or use it as a topping for fish or shrimp.

I cast iron.

You really do need the cast iron pan for this.