Penne with Uncooked Tomato Sauce

Penne with Uncooked Tomato Sauce
from "Modern Italian Cooking" by Biba Caggiano

1 1/2 pounds juicy ripe tomatoes
12-15 basil leaves, shredded into small pieces
2 garlic cloves, finely chopped
2 Tbs rinsed and dried capers
2 anchovy fillets, finely chopped
1/4 cup freshy grated pecorino, or 2-3 ounces mozzarella diced (I like the mozzarella)
1/4 cup olive oil
Salt & pepper

1 lb penne

Peel, seed & dice tomatoes.** Put the tomatoes in a colander to drain off the excess juices. Put the drained tomatoes in a large bowl that can later fit the pasta. Add all the other ingredients and season lightly with salt & pepper. Cover bowl & leave at room temperature for 2 hours.

Cook the penne until pasta is tender. Drain the pasta well and add it to the sauce in the bowl. Mix well and serve at once.

**I puree whole ones in a food mill which sort of removes the seeds & skins. I've also pureed whole high-quality canned ones, but I also think you could just skip the peeling & seeding of fresh ones. Both ways I've done it have been delicious.

To peel tomatoes, stick them in boiling water until skin splits, no more than 2 minutes, transfer to cold water to cool & then peel them.

Kari's Asian Salmon Tacos

1 lb salmon filet
corn tortillas

Slaw:
3 cups Cabbage, shredded fine (just shave it off with a knife)
1/3 bell pepper, sliced thin or diced small
1/4 c cilantro, chopped
1 green onion, chopped
Shredded carrots (optional)
diced hot chili (Optional - serrano, jalepeno, your choice)

2 Tbs rice wine (or white wine) vinegar
1/8 tsp sesame oil
1/2 tsp sugar

Sauce:
1/3 cup mayo
1 tsp grated ginger (or finely chopped)
1 tsp soy sauce
1 1/2 Tbs Lime Juice

1. Combine slaw vegetables. Whisk vinegar, sesame oil & sugar together, drizzle over slaw, toss to combine. Set aside.

2. Whisk together sauce ingredients in a small bowl. Set aside.

3. Grill or pan fry the salmon filet until cooked to your liking. Warm corn tortillas one at a time in a small pan over med-high heat. (Don't buy mission, guerro is the best grocery brand tortilla I've found)

4. Put chunks of fish in tortilla, top with slaw & sauce. Enjoy!

Lemon Tart

"The Perfect Lemon Tart"
from Lucious Lemon Desserts by Lori Longbotham (an excellent cookbook)
needs aproximately 4 large lemons, 5 if they are on the small side

1/2 cup (1 stick) unsalted butter
2 T finely grated lemon zest
1 3/4 c all purpose flour
1 1/4 c sugar
2 pinches of salt
6 large eggs
1 cup fresh lemon juice
1/2 c whipping cream

1. Position a rack in the middle of the oven and preheat oven to 350. Have ready an 11-inch tart pan, preferably with a removable bottom.

2. Melt the butter in a small saucepan over medium heat, add 1 Tbs. of the zest and let stand for 5 minutes. Whisk together the flour, 1/4 cup sugar and a pinch of salt in a medium bowl. Pour in the butter mixture in a fine stream, stirring with a fork, and continue stirring until the dough begins to come together when a small bit is pressed between your fingers. Transfer the mixture to the tart pan and press it with your fingertips evenly up the side and into the bottom. Bake for 20 minutes or until the crust is light golden brown. Cool on a wire rack while making the filling.

3. Process the remaining 1 cup sugar and 1 Tbs zest in a food prcessor until the zest is finely ground. (I always skip this part)

4. Whisk together the eggs, the sugar and zest mixtures, the lemon juice, and another pinch of salt in a medium bowl until smooth.

5. Beat the cream with an electric mixer on medium-high speed in a medium bowl just until it forms soft peaks. (Do not over-whip! Keep the peaks soft!) Whisk the cream into the egg mixture just until blended.

6. Place a baking sheet in the oven, place the crust on the baking sheet, and pour the filling into the still warm crust. (be very careful not to spill the filling.) Bake for 25-30 minutes, or until the filling is just set in the center. Let the pie cool on a wire rack.

7. Just before serving, generously sift confectioners' sugar over the tart. Cut into wedges and serve.

Comments in Italics are mine, not the authors. : )