Sunday, August 26, 2012
I pulled out this recipe in mid-May for my then-boyfriend (now-fiance!) on his birthday. I swear, he could eat this every day of the week, and twice on Sunday. I would like to pretend that I waited to post it until tomatoes were in season, but to be perfectly honest, I've just been too caught up in the excitement of getting engaged to worry about blogging. Regardless, I'm posting this at precisely the right time of year for you to try it yourselves :-)
My fiance prefers it straight out of the fridge -- the colder, the better. Personally, I prefer it at room temperature, but it's yummy no matter what. With so much fresh basil, mozzerella, and tomatoes, how can you go wrong, right?
Caprese Pasta Salad with Chicken
(adapted from The Cooking Photographer, who got the idea here and added a vinagrette from here)
2 teaspoons finely grated lemons zest
¼ cup fresh lemon juice
¼ cup lightly packed fresh flat-leaf parsley leaves
2 garlic cloves, chopped
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1/3 cup extra virgin olive oil, plus more if needed to wet pasta
Blend the lemon zest and juice, parsley, garlic, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette to taste with more salt and pepper.
Pasta:1 pound pasta (whatever fun shape you like)
As a "welcome back," I present to you a recipe for key lime pie that I baked back in May, but remember like it was yesterday. This was such an incredible pie, the pictures simply do not do it justice. The filling-to-crust ratio is beautifully high, and it is just a tart and creamy as you can imagine. The almonds in the crust, while not overpowering, certainly "take it up a notch," and set this creation apart from any I have made in the past. (I have this vivid memory of using a pre-packaged graham cracker crust for my first key lime pie however many years ago. It's hard to believe that I ever thought such a short-cut was necessary!)
Just remembering this pie is making my mouth water -- and making me slap myself (metaphorically) for not making it again this summer! Of course, summer isn't over yet, so there is still time to whip out another one. Anyone want to come over for pie???
Key Lime Pie with an "Almond-Spiked" Crust
(from Gourmet via Epicurious; adapted from Town Hall Restaurant in San Francisco)