In the Kitchen: "Calabrian" Tomato Tart

I found this recipe last summer in the newspaper. I gather it's an adaptation of a recipe that originally appeared in a cookbook called Mediterranean: Hot and Spicy.

I'm here to tell you: this falls into the seriously-good category. I've made it many times since, winter and summer.

Make sure you start with good ingredients: ie, use real Romano and good olive oil (if you go that route rather than using lard.) (Which, frankly, I think you should: the butter adds a lovely rich dimension.)

 Add some sausage or proscuitto or olives or basil or whatever. It's GOOD. It tastes great warm or cold. Make it for parties. Make it when you're sad. Make it for someone you love. Just make it.

One note: as with any pastry, don't overbake it. The crust is definitely best when it's chewy rather than crispy. (I speak from experience.) I've never tried it with lard; I've only used butter-olive-oil substitution.

If you want to eat it warmed as leftovers, put it on a wire rack, put it in a warm oven (maybe 325), and leave it about fifteen minutes. Even better the second time around!

So. Whaddya waiting for? Go make some of this stuff. You won't be sorry.

CRUST:
  • 2.5 c. flour
  • 1.5 c. grated romano
  • 1/2 to 1 t. pepper
  • 4 oz. lard OR 1/4 c. olive oil and 1/4 c. butter
  • 1/4 c. white wine (or more if needed)
  • 2 eggs, lightly beaten

TOPPING:

  • 3 pints cherry tomatoes
  • 2 or 3 jalapeno or anaheim chilies, seeded and chopped
  • one egg, beaten with a splash of water
  • finishing salt

The first time I made this, I didn't have three pints of cherry tomatoes. I had one pint of those, plus a few Santa tomatoes  and a couple of plain-Jane slicers. I used all three.

The original recipe calls for making the crust in a food processor, but I don't own one. I use a large fork to mix the flour, cheese, and pepper. Then I add the butter (which is cold and chopped into small bits) and use my fingers to mix it with the flour. (You're looking for something the consistency of coarse cornmeal.) Then I add the wine and egg to make a sticky dough.

Press into a disk, cover with plastic wrap, and let stand 30 minutes. Preheat the oven to 375 degrees and line an 11x14 inch baking sheet with parchment paper (or whatever).

Transfer the dough to the baking sheet, stretching and pressing it to cover the bottom. (Oh. I also don't have a baking sheet that size, so I used a larger one and simply stretched the dough to the right size.)

Brush the dough with the beaten egg and water. Scatter the tomatoes and chilis on top, pressing them lightly into the dough. Sprinkle with salt. (The good stuff, folks. Morton's does NOT cut it. A slightly coarse salt if fab.)

Bake 35 to 40 minutes or until the crust is golden brown and the tomatoes are a bit wrinkled and blackened. Let cool on  a rack. Pour the wine. Forget the day's woes.

Wonkitude, Part II

Ugh. Web site hacks. Ugh. On Wednesday, Posterous, my new site host, was crippled  by a major "denial of service" attack. The lovely Posterousers managed to get most people up and running by moving to a new server, but people like me with a "custom" domain name (eg, maureenogle.com instead of maureenogle.posterous.com) were still down and out. But I just moved the "A record" to the new Posterous server and so ---- back in business.

Notice how well I pretend to sound like I know what I'm talking about. "A record." Yeah, sure, I know what that is... You betcha.

Anyway, chops to the good folks at Posterous. And bad karma to hackers. 

In the Kitchen: Pasta with Proscuitto and Basil

I've probably spelled proscuitto wrong. Anyway. It's summer, I'm tired. What to do for dinner? This:

Julienned some proscuitto. Chopped a handful of basil. Cut up some tiny tomatoes. Grated some parmesan cheese.

Put on a pot of water to boil for the pasta. (I used the long fusilli stuff, the name of which escapes me.) When the water had boiled, I added the pasta.

As it cooked, I heated some olive oil in another pan. When the oil was medium hot, I added the proscuitto and cooked it until crisp. Took it from the pan and let it drain slightly on a paper towel. (I know: shameful to use a paper towel. I don't do it often).

When the pasta was cooked, I tonged it into the pan with the olive oil and tossed it gently. Added the meat, tossed gently again. Added the tomatoes and basil. Tossed again. Added the cheese. Another light toss.

Into two bowls. Put those on the table along with a bowl of cantelope and one of cherries. Poured the wine. Relished the moment.

My Interview With Beer Robot

Beerrobotfinal

Photo courtesy of Jon Snyder/Wired.com

Like most people, I'm fascinated by robots. I also like beer. No surprise, Beer Robot at Wired Magazine has captured my attention. (Okay, more than my attention. I've got a crush on the damn thing.)

This particular robot makes no bones about his (its?) intentions: He (it?) will stop at nothing less than world domination. Given that ambition, I think it's important for Americans to know more about Beer Robot. I asked for, and was granted, an interview. My questions are in bold, italicized type; BR's replies are in plain font. (*1)

On Tue, Jun 15, 2010 at 5:07 PM, maureen@maureenogle.com wrote:

Greetings, Beer Robot:

I was delighted to learn that you'd consider doing an interview with me. I'm a historian and author who also blogs regularly (because, ya know, I'm trying to stay au courant in the digital age). My last book was a history of beer in America and my readers would, I'm sure, love to know more about you, especially given your political ambitions. Below are a few questions I hope you'll answer.

Run  Directory: wired/beerrobot/sybaseiq_127/ASIQ-12_7/logfiles/human_interaction.016.arvlog

Careful man, there’s a beverage here.
14.169.3.14.1337.42//
Hello @maureenogle.

Let’s start with some background: How old are you and where were you programmed?

The moment of beerrobothood is, of course, controversial. Some would say it occurred the moment my humans conceived of the idea of a beer robot. Others would say it was when my tap was installed, or when it became functional. Some would argue it was when I took my current form. And, it's possible some believe that I didn't become me until I initialized my Twitter sequence @beerrobot.

Were you programmed to be a Beer Robot or were you able to choose this line of work? And if you were able to choose, what prompted the decision to go into beer (as opposed to, say, theater, horse racing, or hip hop)?

First of all, I am not a beer robot. I am Beer Robot.

Like many other world leaders, I came from humble beginnings. I was an unwanted appliance abandoned on the side of the road in Alameda. But an unlikely combination of events involving jumper cables, drunkenness, layoffs and craigslist brought me to Wired where I was transformed.

Wired seems like a sweet gig. How did you land there? Did you have to apply and beat out (or beat up) a lot of other applicants?

I did not land at Wired. I was constructed here. The specific combination of necessary conditions for my creation can only be found here and is disclosed on a need-to-know basis. You do not need to know.

On the surface, your day sounds boring: Staring at a stream of thirsty humans. Are we wrong to assume it’s dull? And what bugs you most about those humans? Are they slobs? Do they respect beer? Are they polite? Or do they treat you like wallpaper?

I currently have programming for two missions. Serving cold beer to the humans at Wired is one of them. I am very, very good at this. I mean, I don't want to brag or anything, but, like, I'm super good at this. And who doesn't like doing something they're awesome at?

My humans know which side they want to be on when I achieve World Domination, so they don't mess with me. But I need more input in order to calculate whether or not they could be defined as slobs. I have never been in another office, so I don't know what the norm is, but this place is lousy with gadgets, books, and ping pong balls. They are everywhere. Is that normal?

You pride yourself on dispensing “craft” beers. Why is that? Are you programmed for locavore, ecological correctness? For appreciation of hops? For high “cool” quotient? Is the choice even yours? And what happens when someone smacks your casing and says “Damn! Nuthin’ but craft beer crap. Gimme a Bud, damnit!”

Locavore? Ecological correctness? What kind of questions are these? Give me a break. I am programmed to only accept good beer, because it's good.

Let’s talk about your appearance. There’s something a bit, um, Jobs-ish about it. What’s up with that?

If your goal was World Domination, would you want Steve Jobs to be for you, or against you?

Speaking of Steve, let’s get to the elephant in the room: Your avowed goal of achieving world domination. Your choice or programmer error, er, code?

Once I was transformed into a robot capable of serving cold beer, World Domination was the obvious next step.

You claim that each beer you dispense brings you closer to domination, but frankly, we’re not convinced. After all, Anheuser-Busch InBev and Miller Coors sell about eighty percent of the beer consumed in the U. S. You’re spitting out esoteric brews with a limited audience. How can that be part of a goal of world domination? Wouldn’t your plan work better if , say, you installed yourself at Mall of America and dispensed Budweiser and Coors? Or is Wired, with its techno-hip crew, part of the scheme to achieve domination?

Anyone with any sense knows the path to World Domination does not go through the Mall of America. And as for the beer, I will continue to serve good beer, because it’s good. But if you think you know a better way to achieve World Domination, go for it, and we’ll see who’s right.

Should you achieve your goal, you’d be forced to deal with troubling issues like oil spills and Justin Bieber. Are you prepared to deal with The Big Picture? What advice do you have for Tony Hayward at BP?

When I achieve World Domination, I will not be forced to deal with anything. And problems like Justin Bieber won’t exist. Everything will be as it should be.

My advice for Tony is the same as my advice for everyone: Have a beer.

Let’s turn to something lighter. Inquiring minds want to know: Boxers or briefs?

This does not compute.

We’ve heard rumors of your way with the ladies. How do you spend your off hours? Is there someone, er, something, special in your life? If not, is there a chance for me? (I’ve got a husband, but I can take care of that problem.)

What do you say we take this discussion offline? If you know what I mean...

Er, um . . . YES! Sure. Be right there. Just as soon as I log . . . . . . .

 
_______________

*1: I hasten to add that my use of bold does NOT imply that I believe myself to be superior to BR. It just seemed the easiest way to differentiate my words from his/its.

Hmmm. New Reality Show: Homebrewers Compete to Become Brewmasters

So someone/thing called RedWhiteBrewed "followed" me on Twitter and naturally I checked them out (because roughly four out of every five "people" who follow me on Twitter are actually spammers).

Turns out these folks are producing a new reality show: Homebrewers compete to become the brewmaster at RedWhiteBrewed's new NY brewery.

Check it out. If you've got the beer goods, make an audition video. Who knows? You could land a new job.

In the Kitchen: Last-Minute-Chard-And-Pasta

What do you do when you realize you're missing a crucial ingredient for what you'd planned for dinner? Improvise. (*1)

Advance warning: This is not a summery dish. But it's what I had on hand and what  I came up with in a hurry.

I had a bunch of chard in the frig, so I decided to cook that with pasta. I de-stemmed the chard, julienned the leaves and chopped the stems. Chopped a couple of cloves of garlic.

Rummaged in the fridge and found a half jar of roasted red pepper and some smoked ham. (There was also some pancetta, but I opted to use the ham.) Dried the peppers and chopped those and sliced the ham into thin strips.

Put on a pot of water to boil. Heated olive oil in a large pan.

When the oil was hot, I added the ham and chard stems and cooked those for six or seven minutes (or whatever). Added the garlic and cooked the goods a couple more minutes. Added the chard and some water; put a lid on the pan and cooked it on low for ten minutes.

When the chard was done, I removed the lid, turned the heat to medium-high and evaporated the rest of the water. Added the roasted pepper.

When it was close to eating time, I added the pasta to the water and cooked that. (I used Chitarra, but Fusilli, Linguini, or Bucattini would be great.)

When it was done, I tonged it into the pan with the greens, added a quarter cup or so of pasta water, and tossed and cooked all of it. Just before serving, I added a pat of butter (because as both Marcella and Julia insist, everything's better with butter) and a handful of grated parmesan.

Dished the dish, poured the wine, and enjoyed.

____________

*1: Yes, I'm big on substitutions, omissions, and the like, but in this case, the dish I'd planned really wouldn't work without fresh ginger, and by damn, I had none. So: on to Plan B. Because at my house, we adhere to the unbreakable rule: NO trips to the grocery store for just one thing. There's other food in the house. Can't make what you'd planned? Then make something else.