In today's society more than 50% of married women with children have one major thing in common, we are struggling with the task of getting our families to eat healthier. It doesn't help matters that every time you turn on the television the FDA is warning you against this food or that food. On top of that there are all those sugary and fatty treats that the kids beg you for every time you walk into a grocery store.  When did it become so difficult to get your family to eat three square meals of reasonably healthy food?  Growing up, I don't remember being allowed to be picky or refusing to eat my vegetables; you just ate what was in front of you, no questions asked.  But today is a new day; now we have various experts giving us all sorts of ideas on how to get our families to eat well and we have children that just out and out refuse to eat their vegetables. If you are one of the many who have experienced the difficulties of getting your family to eat something that isn't processed, that isn't loaded with chemicals, or that you can't pronounce then you are going to love Dinner Diaries.  Author Betsy Block tells her story of trying to get her children, Zack and Maya, and husband Andy to eat better.  Combining the information she obtained from a renowned nutritionist and her own research she set out to achieve her goal as quickly as possible to fix the damage that may have already been done to her growing children. 

The best thing about this book is that not only is it informative (she shares all the information that she obtained in her quest) but it's also laugh out loud funny.  I guarantee that you will find yourself nodding your head in agreement with Ms. Block more than once as she shares her story.  I won't tell you how Ms. Block and her family made out with their new found eating habits, you'll have to find that out for yourself. But here are a couple recipes from the book that are definitely winners.  

Even the Kids Love Butternut Squash When It’s in This Pie

From Dinner Diaries by Betsy Block, Algonquin Books 2008.

Just hours after I got an assignment from Wondertime magazine to write about winter squash, Maya, then four, (physically) said,

“I want to eat squash more often.”

“You do?” I asked, eyes wide.

She nodded emphatically and said, “Yes! I do!”

Naturally I was more than a little surprised by this turn of events, but then I thought about it for a minute and decided to seize the moment.

“We can have more squash!” I told her enthusiastically, at which point we both burst out laughing. Winter squash had suddenly brought so much happiness into our lives! She then helped me bake squash pies until we came up with this recipe, which, amazingly, she and Zack both love, so naturally Andy won’t try it.

Serves 8–12

• 1 small (2-pound) butternut squash (about 2 cups mashed)
  1 tablespoon vegetable oil
  1 frozen deep-dish pie crust
  ½ cup light cream
  ¾ cup sugar
  1 teaspoon ground cinnamon
  ½ teaspoon ground ginger (optional)
  ¼ teaspoon ground allspice (optional)
  1/8 teaspoon salt
  3 large eggs, at room temperature
  

Preheat the oven to 400 degrees F.

Halve the squash lengthwise, and then scoop out the seeds. Line a baking pan with foil and put the squash in the pan, cut sides up.  Rub the cut sides with oil, and bake until very soft, about 1 hour.

Half an hour after you put the squash in the oven, take the pie crust out of the freezer; defrost until soft, 10 to 15 minutes. Have your helper prick the bottom of the crust all over with a fork, then bake it next to the squash until the edges just start to turn brown, 5 to 8 minutes.

Take the squash and pie crust out of the oven and set them on a rock to cool. Turn the oven down to 375 degrees F. When the squash has cooled a bit, help your sous chef scoop the flesh into a blender or the bowl of a food processor. Add the cream, sugar, spices, and eggs. Pulse, scraping down the sides as needed, until smooth.

Put the cooled pie shell on a cookie sheet and pour in squash mixture. Bake until the filling is set and crust is golden brown, 40 to 45 minutes. (After 20 minutes, check the crust; if it’s getting too brown, tent a large piece of aluminum foil over the pie while it finishes baking.)

Cool pie 15 minutes before serving. If you want to save it for later, cool it to room temperature (about 2 hours) and then store in the fridge. (Bring the pie back to room temperature before serving.)

Celeriac Bisque

From Dinner Diaries by Betsy Block, Algonquin Books 2008. 

(Adapted from Epicurious.com)

We served this bisque on a cold winter’s night; it was smooth, creamy, and a beautiful off-white. The three of us all had second servings (and at least Maya’s plate was whole wheat). After dinner, I said with a smile, “It’s good, right?” Andy nodded, paused, then asked, “But what’s for dinner?”

Serves 6–8

• ¼ cup (1/2 stick) unsalted butter
• 1 cup chopped celery
• ½ cup coarsely chopped shallots (about 3 large shallots)
• 2 pounds celery root (celeriac), peeled, woody parts trimmed and discarded, and cut into  
• ½-inch cubes (about 5½ cups)
• 1 10-ounce russet potato, peeled, and cut into 1-inch pieces
• 5 cups low-salt chicken broth
• 1½ teaspoons minced fresh thyme, plus more for garnish
• ¼ cup light cream
• Salt and freshly ground black pepper

Melt butter in a heavy large pot over medium heat. Add the celery, cover, and cook until slightly softened, about 3 minutes. Add the shallots; sauté uncovered 3 minutes. Stir in celery-root cubes, potato, broth, and thyme. Increase heat to high, and bring to a boil. Reduce the heat to medium-low, cover, and simmer until vegetables are very tender, about 40 minutes. Cool slightly.

Working in batches, transfer soup to blender and puree until smooth. Stir the cream into the soup, and bring to a simmer. Season to taste with salt and pepper. Ladle the soup into bowls. Sprinkle with additional chopped thyme, and serve hot.

About Dinner Diaries

I'd always thought food was pretty straightforward: you're hungry, you eat; you're not, you don't. Then I became a mother." So begins Betsy Block's humorous, life-changing book on the ultimate of all makeovers: improving the family meal. But how is her plan even possible when eleven-year old Zack's favorite food is Halloween candy; little Maya is so picky that she'll only eat cut squares of white bread; and her husband's idea of a gift is an electric fryer?

Determined not to give up the good-food fight, Betsy comes up with a creative ten-step makeover plan. She consults experts, visits farms, and shows how she and her family manage the pitfalls, struggles, and triumphs of eating well when busy schedules, surreptitious lunch trades, snack machines, permissive grandparents, and willful temptations intervene. With helpful charts, food lists, recipes, tips, and suggested culinary and farm programs for kids, The Dinner Diaries chronicles one family's intrepid ten-month challenge to change the way they eat—one forkful at a time.

Available at Amazon.com

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October may be National Pizza month, but I for one never need an excuse to make homemade pizza.  I can't remember the last time I ordered a pie from my local pizza parlor and once you see how easy it is to prepare at home you may never order out for one again.  The California Pizza Kitchen Family Cookbook, written by California Pizza Kitchen founders Larry Flax and Rick Rosenfield, is ideal for any pizza loving family. The recipes are simple and inspiring and there is something in here for everyone, including that picky teenager that's decided she's not eating any pizza at the moment because it has too many carbs, have her try out the Avocado Club Egg Rolls (see below) - they are Super tasty! My favorite pizza recipe by far had to be "The Greek Pizza", taking all of the delicious flavors of your classic Greek salad and translating it into an even more delicious pizza pie. This book is truly fun for the entire family, and as anyone who has kids that like to cook know, making pizza is a great way to get and keep kids in the kitchen.   

The Greek Pizza

From The California Pizza Kitchen Family Cookbook by Larry Flax and Rick Rosenfield, Wiley 2008

Makes one 13-inch pizza or two 9-inch pizzas

CPK has had tremendous success with salad pizzas, and we’re constantly looking for more that will make sense. That is how we came to this pizza. It combines all of the elements of a traditional Greek salad: creamy feta, sweet red onions, cucumbers, and a tangy lemon-herb vinaigrette. Just hold the lettuce and eat with your hands. What could be better? Serving the Tzatziki Sauce on the side provides the perfect excuse for dipping your pizza.

• 1 pound Traditional Pizza Dough (see recipe below)
• 2 tablespoons Extra-virgin olive oil
• 6 ounces Mozzarella cheese, grated (2 cups)
• 2 Grilled Greek Chicken breasts (see recipe below), cut into 1/2-inch pieces
• 3 cups Greek Salad (see recipe below)
• 3/4 cup Tzatziki Sauce (recipe follows)
• 1 ounce Feta cheese (about 1/4 cup), crumbled
• 2 teaspoons Italian (flat-leaf) parsley, chopped
  

1. Place a seasoned (or oiled) pizza stone in the middle of the oven and preheat to 450° F, at least 30 minutes.

2.  Roll and spread the dough into one 13-inch or two 9-inch circles and place on a floured pizza peel. If you are more comfortable working with one piece of dough at a time, you can shape and dress the second piece while the first is in the oven. If making 2 pizzas, split all the topping measurements in half.

3.  Brush the dough with olive oil to within an inch of the edge, and spread the grated mozzarella to within 1/2 inch of the outer edge. Distribute the chicken over the cheese.

4. Transfer the pizza(s) to the oven and bake for 8 to 10 minutes, or until the crust is golden brown and the cheese at the center is melted and bubbly.

5. Meanwhile, prepare the Greek Salad and Tzatziki Sauce. Place the sauce in a squeeze bottle or syrup dispenser.

6.  Use the peel to remove the pizza(s) from the oven. Slice as desired. Spoon the dressed salad over the pizza(s). Sprinkle with feta cheese, then drizzle with half the Tzatziki Sauce. Sprinkle with chopped parsley. Serve immediately, with the remaining sauce on the side.

Traditional Pizza Dough

From The California Pizza Kitchen Family Cookbook by Larry Flax and Rick Rosenfield, Wiley 2008

Makes 1 pound - enough for one 13 inch pizza, two 9 inch pizzas or four 6 inch pizzas 

• 1 teaspoon active dry yeast
• 1 cup + 1 tablespoon warm water (105 to 110 degrees)
• 1 1/2 cups Unbleached bread or all-purpose flour
• 2 teaspoons Sugar
• 1 teaspoon Kosher salt
• 1 tablespoon + 1 teaspoon Extra-Virgin olive oil

1. In a small bowl, dissolve the yeast in the water.  Make sure the water is not too hot, as this will kill the yeast and prevent the dough from rising.

2. If using a stand mixer, use the paddle because the dough hook will not mix this size batch efficiently.  In the mixing bowl, combine the flour, sugar, salt, and 1 tablespoon of the olive oil and stir by hand just to distribute.  Add the dissolved yeast and place the bowl and paddle on the mixer.  Start mixing on the lowest speed to mix.  Increase the speed slightly and mix for 2 to 3 minutes, until the dough is smooth and elastic.  Do not over-knead, as this will build up too much gluten and make the dough difficult to shape.  If using a food processor, be sure to use the plastic blade, the metal knife will cut through the gluten strands and keep the dough from developing any "body".  Proceed as for the stand mixer making sure to stop kneading as soon as the dough forms a smooth ball.  Over-kneading could overheat the dough because the mixing bowl is directly above the motor.  If mixing by hand, place the dry ingredients in a 4 to 6 quart bowl, and stir to combine.  Make a well in the middle and put the liquids, reserving 1 teaspoon of olive oil.  Use a wooden spoon to combine the ingredients.  Once all the flour is mixed in, turn the dough onto a lightly floured work surface and, with lightly oiled hands, knead the dough for 5 minutes.  It should be smooth and elastic, but will still be slightly sticky.

3. Place the remaining teaspoon of oil in a 1 quart mixing bowl and spread it with your fingertips.  Place the dough ball in the bowl, move it around in the oil, then turn it over so that the oiled side is facing upward.  Cover the bowl tightly with plastic wrap and allow the dough to rise until doubled in size, 1 1/2 to 2 hours.  

4. About 2 hours before you are ready to assemble your pizza, remove the dough form the refrigerator.  If making individual pizzas, use a sharp knife to divide the dough into 2 or 4 equal portions.

5. Roll each portion of dough into a round ball on a smooth, clean surface, making sure to seal any holes by pinching or rolling.

6. Place the newly formed dough balls in a glass baking dish, spaced far enough apart to allow for each to double in size.  Seal the top of the dish with clear plastic wrap.  Set aside at room temperature until the dough balls have doubled in size, about 2 hours.  They should be smooth and puffy.  Dress the pizza according to the recipe. 

Grilled Chicken for salads, pizzas, and panini

From The California Pizza Kitchen Family Cookbook by Larry Flax and Rick Rosenfield, Wiley 2008

By simply changing the seasoning you can use this method to grill chicken breasts for any of our dishes.

• 2 pounds Boneless, skinless, chicken breasts
• For Grilled Greek Chicken:
• 1 to 2 tablespoons Olive oil
• 1/4 cup Greek spice blend 

1. Place the chicken breasts between sheets of waxed or parchment paper, and gently pound to a thickness of 1/2 inch.  Do not pound them too thin; this is just to ensure that they will cook evenly.

2. Combine the olive oil and seasonings in a large mixing bowl.  Stir to mix.  Add the chicken breasts to the bowl, one by one, turning each in the marinade.  Place the chicken in the refrigerator for 10 to 20 minutes.

3. If you have a hot grill available, grill the chicken for 3 to 4 minutes on each side.  Do not overcook.  If no grill is available, preheat the over to 350 degrees and bake the chicken, skin side up in a pan, for about 30 minutes.  The internal temperature should be 165 degrees. 

4.  Use the chicken immediately, as desired; or let it cool and refrigerate for up to 3 days.

Greek Salad 

From The California Pizza Kitchen Family Cookbook by Larry Flax and Rick Rosenfield, Wiley 2008

Makes 3 cups 

• 1 large or 2 small, peeled, and diced 3/8 inch English cucumber
• 2 medium, seeded and diced 3/8 inch Roma tomatoes
• 1 medium, chopped Red onion
• 1/2 cup, drained and halved lengthwise Pitted kalamata olives
• 1 teaspoon Lemon juice
• 1 teaspoon Red wine vinegar
• 1/2 teaspoon sugar
• 1/4 teaspoon minced Garlic
• Pinch Dried oregano leaves
• Pinch Kosher salt
• Pinch Ground black pepper
• 1 tablespoon Extra-Virgin olive oil

1. Combine the cucumber, tomatoes, onion, and olives in a large mixing bowl

2. Whisk together the remaining ingredients in a small bowl and add to the vegetables.  Stir well.

3. Use immediately, or store in the refrigerator for up to 24 hours.

Tzatziki Sauce

From The California Pizza Kitchen Family Cookbook by Larry Flax and Rick Rosenfield, Wiley 2008

Makes 3/4 cup

• 1/4 cup Mayonnaise
• 3 tablespoons Plain yogurt
• 3 tablespoons Sour cream
• 1 ounce Feta cheese
• 1 1/2 tablespoons Cucumber, peeled, seeded, and diced
• 1/2 teaspoon Dried mint leaves
  

Place all the ingredients in a blender or small food processor and process until smooth. This sauce will keep for up to 5 days in the refrigerator. Whisk before using.

Avocado Club Egg Rolls

From The California Pizza Kitchen Family Cookbook by Larry Flax and Rick Rosenfield, Wiley 2008

Makes 8 egg rolls (4 to 8 appetizer servings)

Everyone loves egg rolls, but they’re just as much fun to make as they are to eat. It’s really a family affair, where adults can do the chopping and frying, and the kids make the rolls. The best part is the combination of flavors and textures: creamy avocado, crisp bacon, garlicky grilled chicken, and melted cheese. Be sure to prepare these in the exact order written, to prevent the wrappers from becoming soggy. You can use your favorite ranch dressing to make the Ranchito Sauce for dipping.

• 8 Egg roll wrappers (6-inch square)
• 1 Grilled Chicken breast, diced 3/8 inch
• 2 large Roma tomatoes, seeded and diced 1/4 inch
• 1/4 cup Cooked bacon, chopped (1 to 2 strips)
• 2 ounces Monterey Jack cheese, grated
• 1 medium Ripe Hass avocado, peeled, pitted, and sliced
• 2 large Eggs
• 2 tablespoons cold water
• 2 tablespoons cornstarch
• 2 to 3 cups vegetable oil
• 4 large sprigs Italian (flat-leaf) parsley
• 1/4 cup Ranch dressing
• 1/4 cup Mayonnaise
• 1 tablespoon + 1 1/2 teaspoons hot sauce
  

1. Place the egg roll wrappers on a flat, dry surface with one corner of each pointing toward you (i.e., as a diamond, not a square).

2. Distribute the chicken, tomatoes, bacon, and  cheese on the wrappers in a row that is 1 1/2 to 2 inches wide and 5 inches long. Make sure that the filling is never less than 1 inch from the edge of the wrapper. Divide the avocado slices among the egg rolls, placing them on top of the cheese with the longer (skin) side toward you.

3. Stir the eggs in a small bowl to lightly liquify. Add 2 tablespoons of cold water and beat with a fork until evenly mixed.

4. Working with one egg roll at a time, lightly brush egg wash over 1/2 inch of each side of the wrapper. Fold the corner closest to you over the filling, pressing down and pulling tight toward the center. Press the left and right corners down to seal the edge. Lightly coat the 2 bottom corners with egg wash, then fold right and left corners inwards over the filling, pressing down to seal the edge. Add additional egg wash to the top corner creases and press down to seal. Continue rolling into a compact roll, pressing lightly to seal all edges.

5. Line a 9 x 13-inch baking dish with waxed or parchment paper. Sift half the cornstarch over the paper, and place the finished egg rolls in the dish, making sure they do not touch one another. If you’re going to fry the egg rolls later, sift the remaining cornstarch over the egg rolls, cover with plastic wrap, and refrigerate for up to 24 hours.

6. Heat the oil to 375° F in a deep 10-inch skillet. Fry the egg rolls, making sure that they are not touching (you may have to do this in 2 batches), for about 1 1/2 minutes. Turn with tongs, and fry for another 1 to 1 1/2 minutes, or until the egg rolls are golden brown all over. Remove with tongs and drain completely on paper towels. Cut each egg roll in half diagonally and garnish each pair with a sprig of parsley.

7. Make Ranchito Sauce by whisking 1/2 cup of ranch dressing with the mayonnaise and hot sauce. Serve the egg rolls with the Ranchito Sauce in one bowl and the remaining 3/4 cup ranch dressing in another bowl on the side for dipping.

About the California Pizza Kitchen Family Cookbook

Bring the California Pizza Kitchen experience to your home with nearly 50 recipes and inspiring color photographs found in the California Pizza Kitchen Family Cookbook, which shows you how to make popular dishes from the restaurant known for its eclectic pizzas. Crowd-pleasing recipes that are easy to make and appeal to both adults and children include pizza like Jamaican Jerk Chicken and other favorites like Thai Crunch Salad. This book will show you how to make three kinds of pizza dough with step-by-step instructions, and it even presents ideas for create-your-own pizza parties.

Available from Amazon.com

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My timing isn’t always great and that’s why I’m talking about tomatoes in October.  But tardiness can be rewarding and in the case of “The Heirloom Tomato” by Amy Goldman I think the reward will be in the gardens we grow next year.  See, The Heirloom Tomato is part cookbook part garden book which I think is a great combination because on the days I’m not busy cooking in the kitchen you’ll likely find me toiling in my vegetable garden.  As Carolyn Jung posted, The Heirloom Tomato is chock full of “tomato porn” and what wonderful images they are.  Its got lots of other great things too, but if all you do is look at the tomato photos you’ll go to sleep happy dreaming of tomatoes.

For the gardener, The Heirloom Tomato presents details on heirloom varieties and growing tomatoes. Saying that Amy Goldman presents details on heirloom varieties is actually a pretty large understatement considering, for example, that just for currant and cherry tomatoes, she talks about 25 different varieties!  For each variety she describes its flavor, texture, best uses, and maturity time as well as size, weight, shape, colors and history.  Which gets me back to why talking about this book in October makes sense.  Given the level of detail in this book, now is a good time to start learning about the choices for the January tomato seed order…

The Heirloom Tomato is also for the foodie.  The second half of the book is devoted to recipes organized by dish type and range from appetizers to desserts.  The recipes use tomatoes in common as well as more unusual ways such as cherry tomato focaccia, tomato bread pudding or galette of white peaches and tomatoes.  The recipes don’t call for specific heirlooms, instead they simply specify the types of tomatoes so that you can choose from the appropriate varieties you have at hand. 

Those of you who found this book when tomatoes were plentiful surely benefited from the recipes but for those just learning about it, no worries, this is a great winter read that will keep serving you well throughout next years tomato harvest.

Cherry Tomato and Garlic Bread Soup

From The Heirloom Tomato by Amy Goldman, Bloomsbury 2008.

Makes 8 portions

When Caterina de' Medici arrived at the royal court of France in the sixteenth century, she introduced homely Italian bread soup, thereby elevating it from peasant fare to the menu of kings. For the rest of us, this panade is a treat when spiked with novelty cherry and currant tomatoes.

• 1 loaf levain bread, sliced ¼ inch thick
• ¼ cup pure olive oil, plus more for oiling the pan and brushing the toast
• 1 garlic clove, peeled and halved, plus ½ cup thinly sliced garlic cloves
• 4 cups thinly sliced onions
• 2 ½ quarts chicken stock
• Salt to taste
• Fresh-ground black pepper to taste
• 2 pints cherry, grape, and currant tomatoes
• ¼ pound Parmesan cheese, grated
• ¾ cup coarsely chopped basil leaves
• Basil chiffonade, for garnish
• Chopped flat-leaf parsley, for garnish
  

1. Preheat the oven to 350 degrees.

2. Brush the slices of bread with olive oil on both sides. Toast on a cookie sheet in oven until golden brown on top and bottom. Be sure to flip the slices over halfway through toasting. When toasted, brush the cut sides of the garlic gently across all surfaces of the toast. Maintain the oven temperature.

3. In the meantime, heat the ¼ olive oil in a large sauté pan and cook the onions until slightly caramelized, about 15 minutes. Add the garlic and cook until it is tender. Reserve.

4. Season the chicken stock with salt and pepper. Set aside 1 quart (4 cups) of the stock; the remaining 1 ½ quarts (6 cups) will be used to cook the panade.

5. In a lightly oiled 2 ½-quart ovenproof glass or pottery baking dish, layer half of the toast. Spoon or spread half of the onion mixture over the toast, add half of the tomatoes, and sprinkle one third of the Parmesan cheese and all of the basil on top. Repeat layer with remaining half of toast, onion mixture, and tomatoes, and half of the remaining cheese. Add 3 cups of the stock. Wait for about 5 minutes for the bread to absorb the stock, then add 1 cup more. Repeat until the bread looks like a wrung-out sponge. Finally, sprinkle the top of the bread with the remaining Parmesan cheese.

6. Cover with aluminum foil and bake for 45 minutes. Gently remove the aluminum foil (it may have stuck to the cheese, so be careful). Increase the heat to 400 degrees and continue baking the panade until the top is golden brown. Remove from the oven and cool.

7. Cut into 8 servings.

8. Reheat the reserved chicken stock in a pot.

9. To serve, place a portion of panade in each bowl. Ladle a few ounces of stock around (not over) the panade. Garnish with the chopped basil and parsley.

About The Heirloom Tomato

Every year, renowned grower Amy Goldman produces an amazing 500 varieties of tomatoes on her farm in New York’s Hudson Valley. Here, in 250 gorgeous photos and Goldman’s erudite, charming prose, is the cream of the crop, from glorious heirloom beefsteaks – that delicious tomato you had as a kid but can’t seem to find anymore – to exotica like the currant tomato, a pea-sized fruit with a surprisingly big flavor. Along with the photos are profiles of the tomatoes, filled with fascinating facts on their history and provenance; a section of more than 50 delicious recipes; and a master gardener’s guide to growing your own. More than just a loving look at one of the world's great edibles, this is a philosophy of eating and conservation between covers — an irresistible book for anyone who loves to garden or loves to eat.

Available at Amazon.com

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Olives and Oranges?  What kind of name is that for a cookbook?  Yeah, that was my first reaction. While it clearly was not love at first sight, Olives and Oranges by Sara Jenkins and Mindy Fox has most definitely stolen my foodie heart.   Why?  I could say that it’s because all of the recipes I’ve made (and I've made lots already) have far exceeded my expectations.  And while that's true, the reality is that I was in love with this cookbook before I ever cooked a thing.  Sara Jenkins seduced me to love her food with words and recipes that have elevated Mediterranean food from a rarity to a staple in my life. 

Sara Jenkins is an American who grew up in the Mediterranean.  Thanks to a “gypsy-style” childhood and a food focused mother, Sara explored the food and flavors of Italy, Spain, Lebanon, France and Cyprus at a young age.  She had Escargot in Paris at age 4.  Sara is now a Chef in New York City and the impact of her childhood is clear.  In Olives and Oranges, she presents Mediterranean inspired recipes.   But Olives and Oranges is much more than a collection of recipes.  Sara talks to us throughout the book.  She tells us about aspects of her childhood, she tells us about Mediterranean food, and she tells about the recipes - how she chooses the ingredients, how to prepare the ingredients and how to adapt the recipes to other more seasonally available recipes if need be.  She’s not lecturing and she’s not forcing a lifestyle on us – instead she’s simply sharing in her own wonderful voice and food.

And what food it is.  The flavor combinations are not something that would immediately come to mind.  Penne pasta with Zucchini and Mint?  If you’ve still got extra zucchini you need to try this.  Grilled Skirt Steak with Cucumber and Avocado Salad – again not a typical combination but a great result.  The recipes are also amazingly simple to prepare, yet produce complex flavor combinations that will have you craving for more.  For example, the Spaghettini with Burst Cherry Tomatoes recipe below is the first recipe I made from this book.  As you can see it is a simple dish, but you’ll find that one bite of this dish will transform you from your dinner table to the Mediterranean and you’ll be craving more pints of cherry tomatoes to make this again and again. I’ve made it several times and would gladly make it again - except that I want to try all of the other recipes in Olives and Oranges too!

Spaghettini with Burst Cherry Tomatoes

From Olives and Oranges by Sara Jenkins, Houghton Mifflin 2008

Quick-Cook Recipe / Makes 4 Servings

This is the sauce to make during the hot, muggy days of summer, when local farmstands are overflowing with ripe cherry tomatoes. As the tomatoes lightly brown in olive oil in a hot skillet, their skins burst and their juices caramelize, giving this quick sauce a depth that one usually encounters only in slowercooked versions. I like to use a mix of varieties and colors, though my absolute favorite is the small, intensely flavorful currant tomato.

• 1/4 cup extra-virgin olive oil
• 2 pints mixed heirloom cherry tomatoes, currant tomatoes, and grape tomatoes
• 1/2 teaspoon fine sea salt
• 2 garlic cloves, thinly sliced
• 1 pound spaghettini or spaghetti
• 1/3 cup thinly sliced fresh basil leaves
• 1 1/2 cups freshly grated Parmigiano-Reggiano cheese
• Coarsely ground black pepper

Bring a large pot of salted water to a boil.

Heat oil in a large skillet over medium-high heat until very hot but not smoking. Add half of tomatoes, sprinkle with salt, and cook, tossing occasionally, until tomatoes start to blister and collapse, about 3 minutes. Add remaining tomatoes and cook, tossing once, for 2 minutes more.

With a wooden spoon, push tomatoes to one side of pan to make room for garlic. Add garlic and cook until fragrant, 3 to 4 minutes, then stir gently to mix garlic and tomatoes together. Continue cooking, stirring occasionally and gently pressing tomatoes to release juices, until all tomatoes have collapsed and sauce is juicy and thick, about 4 minutes more. Remove from heat.

Cook pasta until al dente. Meanwhile, gently reheat sauce. Drain pasta and immediately toss with sauce and basil. Add 3/4 cup of cheese and toss; add remaining 3/4 cup cheese and toss again. Season with pepper and serve at once.

About Olives and Oranges

By the time she was a teenager, Sara Jenkins had lived all over the
Mediterranean. Learning at the elbows of grandmothers and chefs
from Tuscany to Beirut, she gained an easy familiarity with the region's
cuisines and their principles. In Olives and Oranges, this accomplished
cook, who is "inspired by tradition but never limited by it" (New York
Times), shows how an understanding of flavor can produce great dishes
from even the most humble ingredients. The recipes are startlingly simple,
but each one has a unique touch.

Available at Amazon.com

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As much as I love soup, I just can’t force myself to eat it in the summer, but come fall I can’t wait to have my first piping hot bowl of hearty soup.  Thankfully, fall is here and with it has come a nice little book of soups to enjoy this fall and all year round.  Sunday Soup by Betty Rosbottom is a collection of soup recipes for each season of the year.  Each season’s soup uses the bounty of the season to create a mixture of traditional and modern soups.  Fall is packed with squash, mushroom, and bean soups; winter has more hearty soups including pork and chicken; spring brings on the vegetables; and summer turns to chilled variations.  This is a fun book with more than just your standard chicken and noodles that will let the foodie in you explore interesting soups all year long.

Scallop and Corn Chowder

From Sunday Soup: A Year's Worth of Mouth-Watering, Easy-to-Make Recipes by Betty Rosbottom. Chronicle Books 2008

I like to make this soup in early fall, when the temperatures are just starting to drop and the days are suddenly cooler. I pair the last of the year’s fresh corn with sea scallops that are dusted with smoked paprika, cumin, and pepper. Other chowder mainstays—potatoes, bacon, and onion—also contribute to the delectable taste and enticing texture of this soup.

Prep time: 20 minutes

Start to finish: 50 minutes

Make Ahead: Partially

Bread Basket Choice: Crusty hard rolls

Soup-er Side: Best-Ever Greens Salad in Classic Vinaigrette, made with mixed greens.

• 1 pound large red-skin potatoes, peeled and cut into 1/2-inch dice
• 4 cups fresh corn kernels or frozen thawed corn kernels, divided
  
• 2 cups chicken stock, divided
  
• 8 thick smoked bacon slices, cut into 1/4-inch pieces
• 1 cup chopped onion
• Vegetable or olive oil for cooking the scallops
• 1 1/3 cups half-and-half
• Kosher salt
• 1 pound large sea scallops, side muscles removed
  
• 1 1/2 teaspoons smoked paprika (see note)
  
• 1 1/2 teaspoons ground cumin
• 3/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper
  
• 2 tablespoons chopped fresh chives

Bring a medium pot of water to a boil over high heat. Add potatoes and cook until just tender when pierced with a knife, for about 10 minutes. Drain potatoes and set aside.

Purée 2 cups of the corn kernels with 1 cup of the chicken stock in a food processor or blender and set aside.

In a large, heavy pot set over medium heat, sauté the bacon until crisp. Using a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon drippings in pot. Add onion and remaining 2 cups of corn kernels. Sauté, stirring, until onions are softened and corn starts to brown lightly, for 5 to 6 minutes.

Stir in the remaining 1 cup chicken stock and the puréed corn mixture. Reduce heat to a simmer and cook for 10 minutes. Add potatoes, bacon, and half-and-half and cook for 2 to 3 minutes more. Do not let the soup come to a boil. (Soup can be prepared 1 day ahead to this point; cool, cover, and refrigerate. Reheat over low heat and proceed with recipe.) Remove pot from the heat; taste soup and season with salt, as needed. Cover to keep warm while you prepare the scallops.

Pat scallops dry, then quarter them. In a small bowl, mix together smoked paprika, cumin, black pepper, and cayenne; spread spice mixture on a dinner plate. Coat the scallops on all sides with the spice mixture.

Add enough olive oil to coat the bottom of a large, heavy skillet set over medium-high heat. When hot, add enough scallops to fit comfortably in the pan (do not crowd) and sauté for 1 to 2 minutes per side, until just seared. Transfer scallops to plate. Repeat with remaining scallops. Season scallops with salt.

To serve, ladle the chowder into 6 soup bowls and top with scallops, dividing evenly. Garnish each serving with some chopped chives. 

Serves 6

At The Market Note: Spanish smoked paprika, called pimentón, is available at gourmet food stores and some well-stocked supermarkets. Look for dulce (sweet) on the label, which indicates a mildly-spiced paprika. If you can’t find smoked paprika locally, you can order it from La Tienda (www.tienda.com).

About Sunday Soups

Sunday is the perfect day to slow down and enjoy a heartwarming meal. From spicy chilies to steaming chowders, Sunday Soup features 60 recipes: one for each Sunday of the year, and then some. Gulf Coast Shrimp Gumbo is best for staving off the winter cold, while Dreamy Creamy Artichoke Soup welcomes the bounty of spring's vegetables. When it's too hot to turn on the stove, chill out with Icy Cucumber Soup with Smoked Salmon and Dill. A great selection of "Soup-er Sides" will turn any bowl of soup into a hearty meal. No matter the season, Sunday Soup offers all the inspiration one needs to pull out a stockpot and start simmering a new family tradition. Soup's on!

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