My friend Joanne’s guest blog of the Nine Minute Pasta was well received. I’d read the article about the backstory for the Nine Minute Pasta recipe here The recipe was originally developed by Nora Singly . You may have an abundance of tomatoes. Here’s my report.
J mentioned a bit of gumminess at the end and threw in a 1/4 cup of wine. She said she’d make it again.
Since I’d sent the recipe out to many friends, (figuring I’d missed it when it went viral a few years ago so perhaps they’d missed it too), I decided to fire up the stove and make it myself. Plus, I had all those delicious cherry tomatoes from the East Liberty Farmers Market. Steve brought up a linguine that had a 9 minutes cooking time on the box. Yes, you do have to mind the pasta so it doesn’t become a solid block, separate the strands. I used a knife.
The only thing I changed from the original recipe was to let the covered pan sit for two additional minutes (with the burner off). Next time I’d add a few MORE cherry tomatoes. The cutting them in half was the only time consuming part of the effort. I actually weighed the tomatoes to follow the recipe. The fresh garlic from my brother in Okanogan WA and the fresh basil really added to the taste. Going to try a brown rice pasta version and adjust cooking time and liquid if necessary.
A week ago I posted the Marian Burros Plum Torte recipe posted by Jjbegonia and my friend Roberta baked it and sent a couple of photos. I didn’t post the following pasta recipe but sent it to a few friends.
I read this article via Business Insider Via link to http://www.slate.com/blogs/browbeat/2015/08/27/one_pan_9_minute_pasta_recipe_from_martha_stewart_living_the_backstory_and.html?wpsrc=sh_all_mob_em_top
I missed the Nine Minute Pasta recipe in Martha Stewart Living 2013 the first time around the Internet but read the above story and was intrigued.
Without making it myself, I shared it with friends I knew would enjoy reading or cooking it. Give it a test.
My friend Joanne in Florida got my email and actually got all the ingredients and not only made it, but documented it with photos.
Here’s her report- thanks J
Hi Ruth – thanks again for the recipe. I tried it last night and here are a few pictures. So easy. My pan wasn’t big enough for the pasta to lay flat so I broke the linguine in half. You do indeed have to keep hovering over it and stir while it’s cooking so that you don’t end up with a lump of linguine. When it was finished (exactly 9 minutes!), it felt a little gummy so I threw in 1/4 cup of wine and that did the trick – I guess you could also perhaps toss with a little more olive oil instead of the wine. It tasted great and I will surely make it again!
Thursday I shared a blog post with my friend Roberta. It was from a blog I follow-(http://jjbegonia.com/marian-burros-plum-torte/) with Marion Burros Plum Torte recipe included in the post.
Roberta made it that night for dinner guests.
Sent the two photos and I asked her permission to share. She’s guest blogger today. Here’s what she said-
I made it with apricots since there were no Italian prune plums at the market, but otherwise didn’t change a thing. I can see why people love this recipe–so easy and so good. Thanks a million–it’s a keeper! R
Check out the Plum torte post by jjbegonia to see her beautiful plum torte photos and recipe which inspired the apricot torte!
Originally posted four years ago- May 2011- a REBLOG although you might not want to fire up your oven in the summer heat right now. Guess I have a taste for it tonight.
I’ve Been Making Jamie Oliver’s Recipe – Baked Orecchiette – 4 Years Now!
Some blog readers say they just look at my picture of the day and don’t bother reading what I write. They are “visual”.
The saying that a picture is worth a thousand words is debatable some days. The number varies. On Thursday, a freshly pressed blogger suggested using photos you find on blogs to inspire writing and mentioned my blog as a resource which was flattering. I love the idea of my photos being a writing prompt.
The New York City sidewalk image of the pizza box and the pair of shoes was a recent example that triggered some one-sentence short story writing!
Today’s post is experimenting with a new feature- distraction free writing- initiated by smart people at wordpress.com. I’m checking it out even if everyone stopping by is just looking at the photo of the day!
This baked pasta recipe was in the newspaper more than four years ago and I have been making it ever since. I haven’t looked at the recipe in a long time but decided to search my email and the year 2007 came up. I also discovered the author of the recipe was Jamie Oliver. Four years ago I didn’t even know who Jamie Oliver was. Since it is his recipe I will send you to his page to find it and he calls it baked pasta with tomatoes and mozzarella (pasta al forno con pomodori e mozzarella)
My mother always said to buy the best ingredients and do as little to them as possible. The best ingredients you need are fresh mozzarella cheese, fresh basil, extra virgin olive oil and Parmigiano–Reggiano cheese (no green-can-shaker-cheese!).
You can make the sauce in about twenty minutes and use the best quality San Marzano tomatoes just as he suggests. I’ve made it with fresh tomatoes, too.
This photograph was taken in my daughter-in-law’s (and son’s) kitchen. My son says don’t call the pasta “little ears” (orecchiette) as it grosses him out. “Call it pasta. Just plain pasta.” The four grandchildren call it pizza noodles!
And if there are any leftovers, it tastes even better the next day.
*July 29, 2015 P.S. I have made it with gluten-free brown rice pasta and it tastes delicious. Some shapes hold better than others but the same delicious taste! Promise!
for different people
Chilly and rainy?
Bake and cook.
One of the good things about fall.
It’s a simple dessert. The time of year when the apples are perfect, so fresh
A sign of fall. Apple Crisp.
If you want to be inspired with Apples Galore, stop by Rufus’ Food and Spirit Guide blog.
I peeled a lot of apples(10), sliced and chopped and put them into a buttered 9×13 glass dish.
Cut a stick of butter into 2 cups of oats (we skip the flour) some salt and about 1/2 cup of brown sugar. Just hint of cinnamon, not to overpower the apples.
Crumble the buttery oatmeal crumbs over the apples. Bake about 50 minutes.
Marlene adds a cup of cranberries to her apples and that makes it nice and tart with the contrast of sweet.
(and a little salty caramel or vanilla ice cream on the side- or even mint, eh Maura?)
Oh no, I didn’t photograph the fragrant apple crisp as it cooled or when it was dished up on plates with the ice cream.
We just ate it!
Last year or the year before, I forget which year, I didn’t get a birthday card mailed.
But this year………
since it’s my sister’s birthday Monday,
and she’s going to visit our brother and his wife in Okanogon WA on Tuesday,
I thought I’d bake a cake with our mother’s old recipe. The Happy Day Cake. I decided to cook the old fashioned penuche icing, you have to put your hand on the bottom of the pan after it sits in cool water, then add the 10x sugar and beat it, just like our mom did and frost the layers. Tomorrow after school, I’ll ship it off for them to share.
I put it in a tin, packed it up and it’s in the front hall, taped in a box, ready to mail.
It’s a Happy Day Cake recipe from Swan’s Down Cake Flour box from way back. You can see it written in my sister’s hand on a quilt square from the fiftieth anniversary quilt we made for my parents in 1989.
And I put in a pound of Zeke’s coffee beans to go with it. Happy Birthday Mary.
Okay, it’s not good for you. I know it! Beanie Weenies.
Here’s the recipe. Cut a package of hot dogs like coins.
Throw in pan and turn up the gas flame.
Open can of beans
and pour over sizzling “meat”.
Simmer and serve.
Buttered toast on the side optional.
Yep, it’s dark outside, every day getting shorter and shorter and the winter looms. (actually today felt like Spring so let me think of a different excuse)
It’s easy. You have it in the house and don’t have to go to the store.
And you have a taste for something simple that isn’t good for you. It’s on your mind.
My friend said you can go through a lot, getting to what you wanted in the first place.
Make it, eat it, be aware it isn’t a healthy choice.
My vegan, veg, Paleo, Primal, non-processed food, gourmet bloggers, and real- food conscious friends and family will have to avert their eyes today.
I think it is the lighting from the range hood that gives it the unreal color cast. I hope.
Guest Blog from Euthemia where my sister is spending the Christmas holidays.