Donna's Daily Dish
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Inspiring people to create every day recipes
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I started to prepare the dressing for the coleslaw made with hot sauce, tomato paste, yellow mustard, apple cider vinegar, brown sugar, minced garlic, paprika, black pepper, celery salt and cayenne. The ingredients are placed in a saucepan and cooked on the stove top until the sugar dissolves. Although I doubled the recipe, I did not double the quantity of Tabasco, however, it still packed quite a punch of heat. If I make this slaw again, I would either use teaspoons for measuring or just adding to taste to achieve a more palatable level of heat. By the second day, the intensity of the initial heat had dissipated a bit, but it was still quite hot for our palate. However, alongside some simply grilled pork chops, it was most delicious.
A recipe that I’ve been wanting to try is from “Southern Living Magazine,” May 2017 for Tomato Carbonara. The image from the magazine showed red and yellow cherry tomatoes on a bed of creamy pasta; who could resist? For the recipe you’ll need uncooked dried fettuccine, chopped bacon (you can use prosciutto, pancetta or, as I did, guanciale), multicolored cherry tomatoes, fresh garlic, egg yolks, Parmesan cheese, fresh chives, flat leaf parsley and black pepper. In place of the chives, I thought fresh basil was more appropriate to make this dish have more Italian flavor. As crazy as it sounds, I also made a batch of fresh fettuccine. I know, who makes homemade pasta in this heat. However, in about an hour or so, I can whip up enough pasta for my husband and I. For the cherry tomatoes, I selected those at the AsburyFresh market on Sunday in Asbury Park. The farm market has moved to Press Plaza, located on Emory Street, between Cookman and Lake Avenues and goes from 9 AM to 1 PM. One of the vendors I like is Rolling Hill Farms from Ringoes, NJ. They grow such beautiful and vibrant produce which their many customers at the market appreciate. This past Sunday, they had pints and quarts of multicolored cherry tomatoes that caught my eye. Although Sunday isn’t our usual pasta day, I didn’t want these little gems to sit around too long. The sauce starts by browning your bacon/pancetta or guanciale in a large skillet then removed to a paper towel lined plate to drain. You remove all but two tablespoons of oil from the pan then cook the tomatoes for several minutes. Next, the shallots are added until softened, garlic is next and cooked for a minute. Off heat, you add your cooked and drained pasta followed by the egg yolks, which are added one at a time and mixed until all the ingredients are combined. The pan is returned to the stove top on medium-low heat with the bacon bits, cheese, chives, parsley and pepper added and mixed until the pasta is creamy. Also, make sure to save a cup of the pasta cooking water in case you want to adjust the consistency of the sauce. What a scrumptious dish! Just using the egg yolks and cheese, you can achieve a luscious and creamy sauce without the addition of butter. Using homemade fettuccine, made it a double winner as the pasta was light tasting. Adjusting the ingredients by using guanciale and basil gave the pasta a more traditional taste and added another layer of flavor to the dish. My husband and I licked our plate on this one. Give it a try. I had in my refrigerator string beans and beets from my CSA box. We enjoy vegetable salads during the summer. I found a recipe by Moira Hodgson on The New York Times/NYT Cooking website for Warm Beet and String Bean Salad. Although she intended for the salad to be served warm, or at room temperature, it was absolutely delicious cold. For the recipe you’ll need beets, string beans, Dijon mustard, balsamic vinegar, walnut oil, red onion, chives, salt and pepper. I made a few subtle adjustments in the preparation of this salad. I scrubbed the beets, placed them on a sheet of foil, drizzled some olive oil on them before wrapping them tight. They were roasted in a 400° oven for approximately an hour as they were rather large. The beans were steamed in a double boiler for a minute or two, just until tender. Both items were chilled overnight before I prepared the salad. The dressing consists of Dijon mustard, balsamic vinegar, salt and pepper. To prepare the salad I cubed the beets and combined them with the string beans. I poured the dressing over and tossed; I couldn’t wait to try it. Mmm…wonderful! The combination of the balsamic vinegar with the walnut oil was truly a delightful combination. Although walnut oil can come across strong, it offered a slightly nutty taste that played off well with the balsamic vinegar. The red onions added a bit of crunch. If you’re looking for something different in the way of a cold salad, this is it.
Hot Slaw
By Ashleigh Shanti “Garden & Gun,” August/September 2024 Yield: 4 cups Ingredients 2 cups thinly shaved green cabbage 1 red onion, thinly julienned 3 carrots, peeled and thinly julienned into matchsticks 1 tablespoon kosher salt 2 tablespoons hot sauce, such as Tabasco 2 tablespoons tomato paste 2 tablespoons yellow mustard 1/4 cup apple cider vinegar ¼ cup brown sugar 2 cloves garlic, minced 1/4 teaspoon paprika 2 teaspoons black pepper 1-1/2 teaspoons celery salt 1/4 teaspoon cayenne pepper Preparation Put cabbage, red onion, and carrots in a medium bowl, sprinkle on kosher salt and mix thoroughly. (Your hands are probably the best tool here.) Put the mixture into a colander set over a bowl in your sink. Let the vegetables sweat and soften for 1 to 2 hours. To make the dressing, whisk the remaining ingredients together in a small pot set over medium heat. Simmer gently for about 5 to 7 minutes, stirring now and then to keep the dressing from scorching and to make sure the sugar dissolves. The dressing will be thick. Remove from heat. Place the slaw mixture in a clean tea towel and twist or press to remove any remaining liquid. Put the mixture into a medium bowl, add the hot dressing and toss to combine. Let the slaw cool in the refrigerator for a least 2 hours or overnight before serving. 
Tomato Carbonara
“Southern Living Magazine,” May 2017 “Give this indulgent pasta dish more of an Italian flair by using prosciutto or pancetta instead of bacon. Cherry tomatoes add pops of summery brightness and color.” Donna’s Notes: I used guanciale and fresh basil in place of chives. Active Time: 35 minutes Total Time: 35 minutes Serves: 6 Ingredients 12 ounces uncooked dried fettuccine 1 cup chopped bacon (about 9 ounces) 2 pints multicolored cherry tomatoes 2 shallots, thinly sliced (about 1/2 cup) 2 garlic cloves, minced 3 large egg yolk 2 ounces Parmesan cheese, grated (about 1/2 cup), plus more for serving 3 tablespoons chopped fresh chives 3 tablespoons chopped fresh flat-leaf parsley 1/2 teaspoon black pepper Preparation
Warm Beet and String Bean Salad
Recipe by Moira Hodgson The New York Times/NYT Cooking Time: 2 hours Servings: 4 to 6 Ingredients 4 medium beets 1-pound young string beans, trimmed, 1 teaspoon Dijon mustard 1/4 cup balsamic vinegar, 1/2 cup walnut oil 1 small red onion, minced 1 tablespoon chives, chopped Sea salt and freshly ground pepper Preparation
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