Pasta, Beaches and Vampires. Oh My.

I hope that everyone had a very happy Fourth of July! I decided not to create a recipe for the occasion because, taking place on a Wednesday and having to wake up for work the next morning, it didn't really inspire me to do much. Oh well.

Luckily I did make it to the beach last week and thoroughly enjoyed a fantastic lobster roll at Banzai Burger. Get thee to that restaurant stat. Everything that I had was super delish, including a wild striped bass fish taco. Obviously I had to have an appetizer before my lobster roll. Duh.

Since my beach excursion I haven't gotten around to doing any shopping so the contents of my fridge and cupboards are at a minumum. This pasta recipe has minimal ingredients and since I happen to always have walnuts and garlic on hand  (random I know), it was perfect for me. And the extra added garlic will keep vampires at bay.



Speaking of which, is anyone else as not into True Blood this season as me? I am starting to get a little bit bored (even with the addition of Chris Meloni) and when I thought I had missed an episode with this weird work week, I didn't really care. And that made me sad. C'mon True Blood. Get it together!



Pasta with Ricotta, Garlic and Walnuts
Adapted from Martha Stewart

1/2 cup plus 2 tablespoons extra-virgin olive oil
4 large garlic cloves
Coarse salt and freshly ground pepper
1 pound dried pasta
1 cup packed fresh flat-leaf parsley leaves, divided
2 heaping tablespoons finely grated lemon zest (from 3 large lemons)
4 ounces walnuts, toasted well and roughly chopped (1 1/4 cups)
1 cup fresh ricotta cheese

1. Heat the oil in a medium pan over medium heat until shimmering. Meanwhile, very thinly slice the garlic. Add to the oil, and cook, stirring constantly, until garlic is pale golden brown and crisp, about 3 minutes. Drain the garlic chips in a sieve set over a large bowl. Reserve the oil. Spread the garlic chips on paper towels; season with salt.

2. Bring a large pot of salted water to a boil. Cook the pasta until just barely al dente. Drain. Add the pasta to the oil, and toss. Partially cover, and let cool at least 20 minutes and up to 1 1/2 hours.

3. Roughly chop 3/4 cup parsley leaves, and add them with the lemon zest and walnuts to the pasta. Toss to combine. Dot with the cheese, and season with salt and pepper. Toss gently to combine, being careful not to fully incorporate cheese. Garnish with remaining parsley leaves, and serve with garlic chips. Serves 6.

The Heat of the Moment

I've been on this crazy cleaning-slash-organizing tear through my apartment. After seven years in a tiny homestead, it's become time to toss out all of the crap and to get super organized with what remains. My plan was to just go through my closets, but at the urging of a friend, I attacked ALL of my kitchen cabinets too. An episode of Hoarders could totally have been filmed...

Living in such a small space requires creative storage solutions, and unfortunately I am now one of those people who stores their over sized pots and pans in the oven. I always wondered who those crazy people were, and now I know. They're me. (Stay with me. This IS going somewhere.)

The thing is, once you store things in surprising places, you have to actually remember that you did. Like, when you turn your oven up to 400+ degrees, like, when you're making scones or something, you might not want to leave certain pans in the broiler that have been layered with rubbery/plastic like substances to protect them from scratches. Scratches won't mean much to you once the plastic has melted and glued your nice Le Creuset frying pan to your $3.99 quarter sheet pan. (Oh, yes. That happened!)

Fortunately I am crafty and figured out how to separate my pans (low heat to soften said plastic material) and how to remove a charred substance from the face of my frying pan (water/vinegar/baking soda/heat). How did I even discover this whole mess? Only when I decided to roast a bunch of yellow peppers in my broiler but found a modernist kitchen pan sculpture in the way. But all's well that ends well. I only lost the cheapie pan and still managed to make dinner.

My first pepper pasta dish was made for a True Blood post last year and used red peppers that were simply sauteed. This recipe uses yellow peppers that have been roasted,* but the recipes are pretty interchangeable. You can even use roasted peppers from a jar. But if you decide to make your own, just make sure that you haven't stashed any winter sweaters in the oven before you turn it on.

*TO ROAST: Cut the peppers in half lengthwise, remove the stems and seeds, place them cut side down on a sheet pan, and place them under the broiler until the skins turn completely black. Once cool enough to handle, remove the charred skin and cut the peppers into strips.)



Pasta With Roasted Peppers and Goat Cheese
(Adapted from Martha Rose Shulman)

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 cup thinly sliced roasted sweet peppers (from a jar or homemade, see above)
Salt and freshly ground pepper
4 large basil leaves, cut in slivers (optional)
3 ounces goat cheese, crumbled
3/4 pound pasta, any shape

1. Bring a large pot of salted water to a boil. Meanwhile, heat the olive oil over medium heat in a large, heavy skillet. Add the garlic. Cook, stirring, until fragrant, about 30 seconds. Add the sliced roasted peppers, and stir together for about a minute. Season with salt and pepper, and stir in the basil (if using) and the goat cheese. Remove from the heat.

2. When the water comes to a boil, cook the pasta until al dente — firm to the bite — following the recommendations on the package. Ladle about 1/2 cup of the pasta cooking water into the frying pan, and stir well so that the goat cheese begins to melt. Drain the pasta, and toss immediately with the pepper mixture in the pan. (You can place the pan over low heat if the pepper mixture needs to be rewarmed.) Serves four.

Advance preparation: You can make this through Step 1 several hours before you wish to serve it. Add the basil and cheese only when you reheat it.

Truly Cherry Pies

Remember crazy Maryann and her hold over Tara? And when she had taken over Sookie's house, Tara and Eggs ate a bloody souffle? Season two was a while ago...yet is the inspiration for this True Blood cherry pie post. And now Eric has finally lost his memory! Out with the old, in with the new!



Sour Cherry Mini-Pies with Brown Butter Almond Crumble
Adapted from Smitten Kitchen

One Basic Pie Crust for a 9-inch pie, store bought or homemade

For the Brown Butter Almond Crumble:
6 tablespoons unsalted butter, cut into pieces
2/3 cup whole oats, ground to a flour in a food processor
½ cup all-purpose flour
½ cup sugar
¼ teaspoon ground cinnamon
½ teaspoon kosher salt
¾ cup unsalted whole almonds, coarsely ground in a food processor

For the Sour Cherry Filling:
2 ¼ pounds fresh sour cherries, pitted, or 2 pounds frozen sour cherries, partially thawed
½ cup sugar
3 tablespoons cornstarch
¼ teaspoon kosher salt

1. Roll the chilled pie dough into a 12-inch round. Cut out 6 (5-inch) circles. (You might have to re-roll some of the scraps.) Place each of the 5-inch rounds into 6 individual (4-inch) tart pans with removable bottoms. Refrigerate until firm, about 30 minutes, or place in the freezer for bout 15 minutes.

2. Preheat the oven to 375˚F. Make the brown butter for the crumble: Heat the butter in a small, heavy skillet over medium heat until the milk solids on the bottom are dark brown, about 6 minutes. Stir while the butter is melting to encourage the browning. You will know when the butter is ready by the nutty smell and the foam starting to recede. Transfer the brown butter to a medium heat-proof bowl to cool, making sure to scrape all of the browned bits on the bottom of the pan into the bowl. Set aside.

3. Make the sour cherry filling: Combine the cherries, sugar, cornstarch, and salt in a medium bowl, set aside.

4. When the brown butter has cooled a bit, add all of the remaining crumble ingredients. Stir to combine, and then use your hands to encourage clumps.

5. Assemble the pie: Remove the prepared pie tins from the refrigerator or freezer. Using a slotted spoon, transfer the cherries to the chilled pie crust. Spread them out and pack them down lightly with the spoon. Pour the remaining juices evenly over the cherries.

6. Sprinkle the crumble topping evenly over the cherries. Transfer the pie tins to a baking sheet. Bake the mini pies in the oven for about 50 minutes, or until the juices are thick and bubbling up through the crumble topping. Remove to a wire rack and cool to room temperature before serving. Makes 6 mini-pies or one (9-inch) pie.

Cupcakes and Calzones

The wait is over! True Blood is back in full effect with the premiere of season four last night. Finally! They definitely set up the eps to come by introducing [SPOILER ALERT!] witches, faeries, and mohawks, oh my! Sunday nights are back!

I, of course, had no idea what I was going to make for my viewing "party" with True Blood super fan, WendyB, who arrived wearing her I ♥ Eric t-shirt. Check her out here! I guess she's more of an Eric super fan. (Who isn't?!?) Just minutes before her arrival I finished icing my red velvet mini-cupcakes, the only blood red "food" I could think of at the time. (BTW it took an hour of pounding the pavement to find red food color!)

For some reason I thought that a bunch of gooey-oozy calzones with tomato sauce would be another perfect recipe. Big mistake. My smoke detector kept going off (sorry, Wendy!) and they really didn't go with the True Blood theme. I'll revisit them for another post...maybe in the winter. Incidentally, since I can't get my recipes together before the episodes air, consider these day after recaps prep for the next episode. I'm really just planning ahead!



Red Velvet Cupcakes
Adapted from Martha Stewart

2 1/2 cups cake flour (not self- rising), sifted
2 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
1/2 teaspoon red gel-paste food color, or 1 (1-ounce) bottle of liquid red food color
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar
Cream Cheese Frosting

1. Preheat the oven to 350˚F. Line two standard muffin tins with paper liners (or several mini-muffin pans). Whisk together the cake flour, cocoa, and salt in a medium bowl.

2. With an electric mixer on medium-high speed, whisk together the sugar and oil until combined. Add the eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in the food color and vanilla.

3. Reduce the speed to low. Add the flour mixture in three batches, alternating with two additions of the buttermilk, whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add the mixture to the batter, and mix on medium speed for 10 seconds.

4. Divide the batter evenly among the lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted into the centers comes out clean, about 20 minutes (10 minutes for mini-cupcakes). Transfer the tins to wire racks to cool completely before removing the cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

5. To finish, use a small offset spatula to spread cupcakes with frosting. Makes 24 standard size cupcakes or a gazillion mini-cupcakes.

Countdown

This weekend I'll be hitting the beach for the first time all summer. That's right. First. Time. And it's nearly August. I'm busy, yo! So peace out until Sunday, the best day of the whole year when I'll be back on my couch with my brand spankin' new A/C cranked up on high watching the season premiere of MAD MEN right after a new ep of True Blood!!! This weekend couldn't get any better! Start pre-partying with a couple of my favorite MM/TB cocktail recipes here, here, and here. 55 hours to go!

Berry Bloody

Last night's episode of True Blood had a lot going on. Bill revealed more of his past through his dreams. Franklin made Tara's "acquaintance" and then later presented Jessica with a decapitated head...in a shopping bag. Alcide made his first appearance. Lafayette got a bonus. And yet, I was still thinking about the multi-course blood dinner at Russell's mansion last week. BTW did you notice the cut crystal double old fashioned glass that Bill was drinking his blood out of this week? Fancy shmancy. I guess that's how the King of Mississippi (or more likely his opinionated gay partner, Talbot) rolls!

It was also 18 million degrees this weekend so the only thing that I could think to make in honor of the show was some blood sorbet (instead of the blood gelato from last week's ep), until I realized that you need an ice cream maker to do so. Which I don't have. Blood granita will have to do. (And by blood, I just mean red. I'm not that literal.)

All you have to do is make a simple syrup, puree some fruit, strain out the teeny tiny seeds, mix it all together, freeze, and then...voila! A cool refreshing treat, not unlike a snow cone or shave ice...but way better. Fruitier. I even think that Talbot would approve. If I served it in cut crystal bowls.



Berry Bloody Granita

1 pound fresh strawberries, hulled and cut in half
6 ounces fresh raspberries
1 cup water
1/2 cup sugar
2 tablespoons fresh lemon juice

1. Place the berries into a blender or food processor and puree until smooth. Pass the berry puree through a fine mesh strainer into a medium bowl.

2. In a small saucepan, combine the water and the sugar and cook over moderate heat, stirring, just until the sugar has dissolved. Stir in the lemon juice and let the sugar syrup cool.

3. Add the sugar syrup to the berry puree and stir to combine. Transfer the mixture to a 13 x 9 x 2-inch nonstick metal baking pan and freeze just until ice crystals begin to form around the edge of the pan, about 30 minutes. Using a fork, scrape the ice crystals into the center of the pan. Continue to freeze the granita for about 2 hours, scraping the ice crystals into the center every 30 minutes, until the granita is fluffy and icy. Transfer the strawberry granita to bowls and serve. Alternatively, cover the granita tightly with foil until ready to serve. The granita can be made up to 2 days ahead. Let it stand at room temperature for 10-15 minutes, then scrape the granita with a fork until it is fluffy to serving. Makes about 4 cups.

Oh Sookie

Chilled carbonated blood with a citrusy finish. Warm blood bisque infused with rose petals. Blood gelato. (My post has nothing to do with Snoop D-O-Double-G. I just like the title of his latest music video.) True Blood is stepping up their culinary game and I'm still on cruise control. If this were Top Chef, I'd be packing my knives. But at least now I'm inspired for next week. (Hey Mario! Blood gelato! I've never seen that on the menu at Otto.) In the meantime, enjoy my True Blood red pepper pasta with lots of garlic or a little, depending on whether you are trying to attract Eric or repel him. I know that I for one will be reducing my garlic intake.



Red Pepper Rigatoni
(Adapted from Marcella Hazan)

2 large red bell peppers
2 tablespoons extra virgin olive oil
2 - 4 peeled garlic cloves
1/8 teaspoon crushed red pepper flakes, optional
Salt
1/2 pound dried pasta (such as rigatoni)
2 tablespoons unsalted butter
1/2 cup freshly grated Parmesan cheese
Fresh basil leaves, torn into small pieces

1. Cut the peppers in half lengthwise and discard the seeds, pulpy core, and stems. Peel the peppers with a vegetable peeler and then cut lengthwise into strips about 1/2-inch wide, then cut crosswise into 2-inch strips.

2. Place a large saute pan over medium-high heat and add the olive oil and 4 garlic cloves. Cook until the garlic is golden brown, 3-4 minutes, then remove and discard it. (Alternatively, mince 2 garlic cloves and add after step 3.)

3. Add the peppers to the hot pan and cook, stirring frequently until soft, about 15 minutes. Add the minced garlic and red pepper flakes, if using, and cook for 2 minutes. Add salt to taste, stir, and then turn off the heat.

4. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions, until al dente. Gently reheat the peppers and then add the drained pasta, butter, and cheese. Remove from the heat and toss with the basil. Serve immediately. Serves 2 generously.

Guarded by Garlic

So did you catch the True Blood Season 3 premiere last night??? It was awesome! Fabulous bloggers, Wendy and Stacy, came over to hang out and to watch the awesomeness unfold. Even more awesome? Wendy brought me my new stake necklace just in time to wear at our personal premiere party! She revealed the new necklace design just in time for the show. (I love that the photo of Eric on her blog features him wearing a similar necklace.)



I didn't really plan my True Blood menu (at all), so the only thing linking the recipes below happens to be garlic. It's in everything. (Sorry, ladies. I hope peeps didn't have to move far away from you at the gym today!) According to folklore, garlic was used to keep vampires away. According to Google, it repels mosquitos. But after watching last night's episode, we'd really, really rather not keep Vampire Eric away.



Garlic Bread
(Adapted from Food & Wine)

4 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
6 large garlic cloves, thickly sliced (about 1/4 cup)
4 thyme sprigs
1 rosemary sprig
Coarse sea salt
1 baguette, halved and split lengthwise
Pimentón de la Vera (smoked Spanish paprika), optional



1. Preheat the broiler. Heat the butter and oil in a small skillet over medium heat. Add the garlic, thyme, and rosemary and cook over moderately low heat, stirring occasionally, until the garlic is softened and lightly golden, about 10 minutes. Discard the herb sprigs. Using a slotted spoon, transfer the garlic and any loose herbs to a small bowl and mash to a paste. Season the garlic-herb paste with salt.

2. Spread the baguette with the garlic-herb paste, brush with the melted butter left in the skillet, then sprinkle with salt. Season lightly with smoked paprika, if using. Broil the bread for about 1 minute, or until sizzling and browned. Serve hot.




Eggplant, Garlic & Feta Dip
(Adapted from Food & Wine)

2 (1-pound) eggplants
3 tablespoons chopped flat-leaf parsley
2 large garlic cloves, minced
Salt and freshly ground pepper
4 ounces feta, crumbled (about 1 cup)
3 tablespoons extra-virgin olive oil
Pita chips

1. Preheat the oven to 425°F. On a baking sheet, roast the eggplants, turning once, until they are very soft and blackened, about 1 hour. Let cool.

2. Cut the eggplants in half lengthwise. Using a spoon, scoop the pulp into a strainer. Let drain for 10 minutes, shaking the strainer occasionally.

3. On a work surface, finely chop the parsley with the garlic. Transfer the eggplant pulp to a food processor and pulse until chopped. Add three-fourths of the parsley mixture, and season with salt and pepper and pulse just until blended. Transfer the eggplant to a bowl and stir in three-quarters of the feta and 2 tablespoons of the oil. Sprinkle with the remaining parsley mixture and feta, drizzle with the remaining olive oil and serve. Serve with pita chips or crusty bread. Makes about 2 cups.




Mediterranean Couscous and Lentil Salad
(Adapted from Gourmet)

1 cup lentilles du Puy (French green lentils) or brown lentils
3 tablespoons white-wine vinegar
1 1/4 cups water
1 cup couscous
1/2 teaspoons salt
5 tablespoons extra virgin olive oil
1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/2 cup finely chopped fresh mint, parsley, or basil leaves (or a mixture of all)
2 cups vine-ripened cherry tomatoes, halved
4 ounces feta, crumbled (about 1 cup)

1. In a small saucepan, simmer the lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes. Drain well. Transfer the hot lentils to a bowl and stir in 1 tablespoon of the vinegar and salt and pepper to taste. Cool the lentils completely, stirring occasionally.

2. In a saucepan bring the water to a boil and add the couscous and salt. Remove the pan from the heat and let the couscous stand, covered, 5 minutes. Fluff the couscous with a fork and transfer to a large bowl. Stir in 2 tablespoons of the oil and cool completely, stirring occasionally.

3. In a small bowl whisk together the garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste. Stir the lentils and dressing into the couscous. Chill, covered, at least 3 hours and up to 24.

4. Just before serving, stir in the remaining ingredients and season with salt and pepper to taste. Serves 6.

Bleeding Love

Just getting ready for the season 3 premiere! I'll have some new recipes by tomorrow but in the meantime, check out my past True Blood posts here, here, here, and here.

Truly Mad

Sunday nights just got better! Have the Monday night blues? Not anymore! Now you can watch an episode of True Blood followed by Mad Men! Outstanding. (What? Do I watch too much TV? I didn't even mention Entourage...)

Don't forget to madmenyourself. I chose a vampy red dress and red lipstick for my Mad Men avatar so that she could easily transition from vampires to blood sucking advertising execs, all while clutching a vodka gimlet. (Actually I believe she's pictured with a martini, but I think she'd really be drinking a gimlet - vodka not gin).

Goat cheese stuffed Peppadew peppers

What to serve while enjoying this bounty of television goodness? Why not start with a refreshing Bloody Bellini and then snack on some goat cheese stuffed Peppadew peppers and True Blood Tomato Toast?

When you're ready to switch from bloody bubbles to some serious Stoli, whip up a few vodka gimlets. I think that gin gimlets are the real classics, but vodka gimlets were also popular during the Mad Men era. Some recipes use fresh limes, some use Rose's lime juice. I rather like the version that appeared in the NY Times this week. It incorporates fresh limes and a tiny bit of sugar, essentially a fresh version of Rose's.

Vodka Gimlet
1 1/2 ounces vodka (3 tablespoons)
1/2 ounce fresh lime juice (1 tablespoon)
1 teaspoon sugar

Place all the ingredients in a cocktail shaker filled with ice. Shake well. Strain into a shilled cocktail glass. Makes one drink.

But don't get carried away with those gimlets! There's still a whole hour of television. I consulted my vintage cookbooks for appetizer ideas and while I could have made a classic "relish" tray, it sounded too healthy (well, in comparison to the deviled ham and cheese balls). I liked the idea of a canapé (mostly because it sounds so retro...and I had the ingredients) served alongside a classic shrimp cocktail.

Cheese and Tomato Canapés

Cover the canapé base (melba toast or other cracker) with a slice of yellow cheese. Place thick slices cut from a small tomato on the cheese. Arrange the rounds on a small shallow pan and place under the broiler until the cheese melts and the tomatoes begin to brown. Garnish with a sprig of parsley. Serve hot.

Shrimp Cocktail

Place chilled, cooked shrimp in cocktail glasses and cover with cocktail sauce. Serve lemon wedges on the side if desired. (I could have made my own cocktail sauce, but I was lazy and just bought a bottle. Make sure it's cold when you serve it.)

Bottoms up!

Vodka Gimlet

Tomato Cheese Canapés

Shrimp Cocktail

Sunday Bloody Sunday

I'm baaack! I had to take a tiny blog break. I was out socializing too many nights in a row (and, separately, stuck on I-95 for hours, but that's another story), so it cut into my recipe time. But I'm back and just to make up for it, I'm giving you two recipes for the price of one. Or something like that.

I haven't mentioned True Blood in a while, so let's start with that (I also just watched Rattle and Hum on TV so it was a doubly bloody inspiration). My intention was to write a True Blood themed post every week, but as you can see, that went down the drain a few weeks ago. I'm still watching the latest adventures of telepath Sookie and Vampire Bill, as well as succubus Maryann and sarcastic skeptic, Tara. (You have to check it out!) Since it's just too damn hot too cook anything, I present:

The Bloody Margarita

Grenadine

Kosher salt

2 ounces tequila

1 ounce triple sec

1 ounce fresh lime juice

4 ounces Blood Orange Italian Soda*

1. Rim the edge of a highball glass with salt by dipping the rim into a plate of grenadine, followed by dipping it into a plate of salt. Set aside.

2. Add the remaining ingredients to a cocktail shaker filled with ice. Shake briskly and pour into the prepared highball glass. Makes one drink.

*(You can find this at Whole Foods. It's the same Whole Foods brand soda that I used for my Green Apple Snap.)

Recipe No. 2: I picked up my first fresh corn of the season at my local mini farmers market this weekend. I've been wanting to make a fresh corn salad ever since I spied this corn salad recipe in Real Simple a while back. It would be a great side dish at a summer picnic or cookout (you can easily double my recipe). Or if you're like me, you can just eat it for dinner with some lettuce when it's too hot to eat anything else. But be warned. You might not be able to stop.

Fresh Corn Salad

(adapted from Real Simple)

1/2 cup chopped walnuts

3 ears of corn, shucked

1 medium jalapeño, seeded and diced

2 tablespoons fresh lime juice

1 tablespoon extra virgin olive oil

Salt and freshly ground black pepper

1 tablespoon chopped fresh cilantro

1/2 cup crumbled feta

1. Heat a medium skillet over medium heat. Add the walnuts and toast, stirring frequently, until lightly browned and fragrant, about 5 minutes. Remove from heat to cool.

2. Bring a large pot of water to a boil. Add the corn and boil for 5 minutes. Drain and rinse under cold water. When cool enough to handle, stand the ears upright, and slice down the sides to remove the corn kernels.

3. In a large bowl combine the corn kernels, jalapeño, lime juice, oil, walnuts, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Taste and adjust seasoning. Sprinkle with the feta before serving. Serves 4 as a (small) side dish.

True Blood Tomato Toast

Tonight's episode of True Blood revealed several apotropaics: crucifixes, silver, having to be invited by a homeowner in order to enter a house, sunlight...all in one episode! However, they didn't make mention of the use of garlic as a device used to ward off vampires. (I seem to recall a reference in season one that suggested that it didn't actually work.) In any event, I decided to make a garlicky bite to enjoy during the episode anyway.

Pan con Tomate is one of my favorite Spanish snacks. I first discovered it in Barcelona (where it is deconstructed and you are given the raw ingredients to make it yourself - ask Gargi!) and then rediscovered it at my favorite watering hole, Bar Jamón. Even though it's not quite tomato season, it's so tasty and so easy, I had to make it anyway. It's perfect with a glass of vino tinto, and perhaps with a bit of Manchego on the side. And, of course, my Bloody Bellini!



Pan con Tomate

Baguette, Ficelle or other rustic bread, cut into a 5-inch piece, then split lengthwise
1 garlic clove
1 large beefsteak tomato, sliced in half
Extra virgin olive oil
Sea salt, to taste (kosher salt can be used in place of sea salt)

1. Toast or grill the bread (or place it under the broiler briefly like I did). Cut the garlic clove in half and then rub the cut sides over the toasted bread.

2. Rub the tomato, flesh side down, over the bread so that the juices and pieces of tomato seep into the bread. Use a half-tomato for each piece of bread.

3. Drizzle the bread with the olive oil and then sprinkle with salt to taste.

Drink Blood

If you are a vampire. Otherwise, drink my Bloody Bellini.

Tonight was the Season 2 premiere of True Blood on HBO. In honor of the return of Sookie and Bill (and everyone else, finally!) I decided to create a drink for the occasion. Technically my drink shouldn't be called a Bellini as a Bellini is made with fresh peach juice. My drink is made with fresh blood orange juice so I guess it should technically be called a Mortal Mimosa or Macabre Mimosa or...something. But I like Bloody Bellini. So there.




Bloody Bellini


Fresh Blood Orange Juice
Prosecco
Angostura Bitters
Grenadine


1. Pour equal parts blood orange juice and Prosecco into a champagne flute. Place the flute on a plate or serving platter. Add a dash of bitters. Drizzle a teaspoon of grenadine around the edge of the glass so that is drizzles into and down the side of the glass, pooling at the bottom. Serve immediately. Serves...as many as you want to make.