This is a very quick, seasonal meal and I get to proclaim that orecchiette is my favorite pasta type ever. Some say ‘little ears’ but I think they look like little UFOs! We used a combination of two tomatoes from the garden and one heirloom local tomato procured elsewhere. I like using orecchiette here, as it is about the same size and shape as all the chopped vegetables.

The sauce is super quick, just tomatoes, veggies, olive oil and a little balsamic vinegar. You can marinate your own mozzarella balls or just buy the already-marinated ones. They will melt into the sauce and you will like it.

Summer Pasta with Veggies and Marinated Mozzarella
12 oz Orecchiette Pasta
2 tbsp + more olive oil
1/2 white onion, chopped
3 cloves garlic, minced
2 yellow, orange or red bell peppers
1 tbsp balsamic vinegar
3-4 tomatoes (heirloom or garden fresh are great!)
1 tbsp capers
2 tbsp basil, chopped
10 small marinated, fresh mozzarella balls (Boccini), halved
salt & pepper to taste

Start your pasta water (get it boiling). Cut the bell peppers in half and remove the cores and seeds. Push down flat on a foil covered baking sheet and stick under the broiler to roast. Let the skins get all blackened.

Put them in a plastic or paper bag and let steam for a few minutes. Peel and chop. Set aside.

Add about 1 tablespoon of olive oil to a large pan and saute the onion for 7-8 minutes. You want them soft and with a little color. Then add the garlic and saute for a minute or so more. You can cook the pasta about now.

Chop up the tomatoes and toss in a bowl with a little more olive oil, the capers and the balsamic. Give it a little salt and pepper. You could seriously just eat this with a spoon now, but if you add it to the pasta, it will be even better.

Add the chopped, roasted bell peppers to the pan with the onions, along with the tomato mixture. Toss a bit to mix.

When the pasta is done, add it to the pan and toss. You only want the tomoatoes in the hot pan for a few minutes, so plan when your pasta is done accordingly. Taste and adjust salt and pepper.

Add the basil, mix and pour the pasta out into a serving bowl.

Add the halved mozzarella balls, toss again and serve.

So simple and tasty for Summer — or, the end of Summer.

This is a meal inspired by a dinner that jwa had at his parents house a little while ago. He had gone down there to help them with some things and returned with tales of steak with garlic in it. Mmmmm…garlic in steak. I was intrigued. Such a great idea!

So, we grilled some up, with the addition of chimichurri sauce and some grilled veggies.

This was also a great opportunity to use out new outdoor grill — I still love it!

For the Argentinian Chimichurri Sauce:
Adapted from a recipe from Bob Blumer, The Surreal Gourmet
1/2 cup lightly packed chopped flat leaf parsley
1/2 cup lightly packed cilantro leaves
3 to 5 cloves garlic, minced
1 tsp salt
1/2 tsp freshly ground pepper
1/2 tsp chili pepper flakes
2 tbsp shallot or onion, minced
3/4 cup olive oil
3 tbsp sherry wine vinegar, or red wine vinegar
1-2 tbsp lemon juice

Steak:
1 tbsp cayenne pepper
3 tbsp kosher salt
2 1/2 pounds rib-eye, New York strip, or sirloin steak, 1 1/2 inches thick
3 cloves of garlic, cut into slivers

Preheat your grill. You could also do this inside on a grill pan. If you cook on a grill pan, omit the salted water/cayenne mixture. Just salt the steak before cooking.

Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Reserve.

Dissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze container (or transfer to a bowl and use a basting brush.

Using a small knife, make slits in each steak and push the garlic slivers into the slits. Brush a little olive oil on the steaks.

Place the steak directly over a hot grill (oil the rack first), and cook for 6-7 minutes per side for medium rare. Baste 1-2 times with the salt/cayenne mixture. This will also help keep flare-ups under control. (But you’ll still get a nice crust).

When you turn the steak, that’s a good time to add your veggies. We did bell pepper, zucchini and portobello mushrooms.

Spoon chimichurri sauce over steak. Serve with the grilled veggies and baguette.

It’s really good!

And if you are really lucky, there will be some leftovers to put on a baguette from Little T’s and make a steak sandwich!

Be sure to slather a little chimichurri on there and perhaps even some horseradish mayo!

Mostly pictures of our vacation to California last week. Very good as I am way tired. Goodnight. *snore*

Places mentioned –

Benbow Inn
Monterey Bay Aquarium
Boathouse Vacation Rental
Sea Ranch
Trinks
Redwood Grill

Mussels with chorizo, tomato and tarragon at the Benbow Inn.

Benbow Bridge over the Elk River

More Elk River

Benbow Inn

View from our room

Approaching the Golden Gate Bridge from the North

On the bridge

Sea horses at the Monterey Bay Aquarium

Sea dragons at the Monterey Bay Aquarium

Deck at the Monterey Bay Aquarium

Assorted sea creatures at the Monterey Bay Aquarium

Near the aquarium

Willow Glen (San Jose) Starbucks at night

Deck of our vacation rental in Anchor Bay (The Boat House)

The front of the Boat House

More front

More deck (looking out over redwoods and the ocean)

Trinks Coffeehouse in Gualala, CA

Sea Ranch coast

More Sea Ranch

Stairs on the beach

Tide pool

Hanging out on Walk On Beach

Starfish

jwa & I

Thistles and the beach

Sea Ranch trails

Pinot noir, wifi & views in the lodge

Crab eggs benedict at the Redwood Grill in Anchor Bay

This was really good. I used pizza dough from Pasta Works for this, but you could also make your own (this is a good, easy recipe) or use a store-bought crust. I grilled my squash first and caramelized the fennel. You don’t have to do this. If you don’t, use the 2 tablespoons of olive oil to drizzle over the pizza before you bake it.

I also made a balsamic reduction for another part of the meal but we discovered that it was delicious on the pizza also! The vinegar really helps cut some of the richness of this pizza (and with brie and olive oil, it is mighty rich!) Just pour a little balsamic vinegar in a pot and reduce it for a bit over medium heat. Then proceed to drizzle.

On the side we had some prosciutto-wrapped melon which was amazingly good. Pictures below.

If you are going to cook the squash and fennel first, you don;t have to slice that thinly. If you are using them on the pizza raw, slice them very thinly!

Tarragon Pizza Bianca
Adapted from a recipe in Bon Appétit, April 2004
pizza dough for one pizza, store bought or home-made
2 tbsp extra-virgin olive oil
2 tsp chopped fresh tarragon
1 cup (packed) grated whole-milk mozzarella cheese
1 medium fennel bulb, trimmed, sliced
1 small zucchini, sliced
1 small yellow crookneck squash, sliced (I used three small yellow squashes)
1 minced shallot
3 ounces Brie, rind removed, cheese cut into 1/2-inch cubes
balsamic vinegar reduction for drizzling

Brush grill pan with 1 tbsp olive oil. Grill squash briefly to obtain tasty grill marks.

For the fennel, saute in a pan with another tablespoon olive oil, so that it gets a little golden and caramelized.

Position rack in bottom third of oven; preheat to 425 degrees F. Oil baking sheet. Spread pizza dough out on prepared baking sheet.

Brush 1 tablespoon oil over pizza dough; sprinkle with 2 teaspoons tarragon. Top with brie slices and vegetables. Sprinkle with shallot, salt, and pepper. End with the mozzarella.

Pre-mozzarella.

Bake until cheese is bubbling, about 15 - 18 minutes. Cut each into wedges and drizzle with a little balsamic vinegar reduction. Serve and nom.

Oh and on the side we had these amazingly tasty slices of cantelope, with some basil, wrapped with prosciutto and then drizzled with a baslamic reduction.

Yes, that was as good as it sounds and looks). Here’s another picture of that just because it’s so pretty looking.

But not too pretty to eat, that’s for sure! Now I want more. Hmmm, must find melon and prosciutto immediately. Maintenant!