From the May 2017 issue of Southern Living Magazine, there was a recipe for tomato carbonara. As it’s now in prime tomato season in New Jersey tomatoes, I couldn’t resist trying this recipe. My husband could eat pasta seven nights a week, so asking him if he would like to try this recipe was a no brainer.
The recipe calls for fettuccine, bacon or you can use prosciutto or pancetta, multi-colored tomatoes, shallots, garlic, eggs, Parmesan cheese, fresh chives and parsley. I purchased diced pancetta at Wegmans for a recipe I wound up not making, so I already had this on hand. For the produce, I went to Delicious Orchards and purchased heirloom cherry tomatoes (2/$7.50) and picked up some extra shallots ($2.49/lb.). My herbs this summer are growing and looking great thanks to my husband’s care and patience.
Recently I purchased a bunch of beautiful New Jersey red beets at Delicious Orchards. I would normal just cook until tender and dress with oil and vinegar. However, I wanted to dress them a bit more. I found on my New York Times cooking app a recipe by Julia Moskin for Marinated Beet Salad with Whipped Goat Cheese, yum! The beets are marinated with shallots, olive oil, sweet vinegar such as Barolo, balsamic or sherry. I happened to have some Carter and Cavero sherry vinegar on hand and used that. The goat cheese is creamed with a bit of olive oil, milk or heavy cream (I had heavy cream), white wine vinegar and seasoned with salt and pepper.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.