Pam Anderson's Blog, page 55

Help! Someone Just Dropped a Bag of Zucchini at My Door

This time of year I'm reminded of Garrison Keillor's Lake Wobegone tale. There's so much late-summer zucchini in this small town that, under cover of night, people are surreptitiously leaving big paper bags of it on people's porches. You walk out to get the paper in the morning—and you've been zucchini-ed. Sometimes I get the...

Spaghetti with Grilled Zucchini Sauce

Serves 4 12 ounces thin spaghetti 8 Italian plum tomatoes, halved 2 medium-large zucchini, cut into rounds on a slight diagonal 1 large red onion, cut into thick slabs 1 small whole garlic head 1/4 cup olive oil, divided 2 teaspoons dried oregano Salt and ground black pepper 1/4 cup pitted kalamata olives 1/2 cup...

Summer Fruit Galettes

I served the peach, apricot, and mixed berry galettes at a dinner party the other night, and there wasn't a slice left. When I told my guests how easy they were to make, they all wanted the recipe. Well guys… here it is! Summer Fruit and Sweet Cream Cheese Galettes Serves 6 to 8 1...

Seared Halibut with Gazpacho Two Ways

Serves 4 Recipe by Michelle Bernstein Michelle calls this Halibut over Salmorejo, but since the fish sits on essentially pureed gazpacho and is topped with gazpacho vegetables, I've tweaked the name. In fact, she says, "Salmorejo is a variation of gazpacho that I first tasted in Seville. It's thicker and creamier than regular gazpacho, thanks...

Cuisine a Latina (Winner Announced!)

  Although we were without power for about twelve hours, we're already back in business. I'm not complaining, but I hardly had time to put my put culinary survival skills to good use! Anyway, we're pleased Irene is nearly history. Thank you all for sharing your power outage menus.  The lucky winner of Michelle's book...

Pasta alla Norma

This simple Italian dish is great the first night, and possibly even better the next day. We like to put leftover sauce on hunks of toasted bread, melt mozzarella over it, and top it all off with a fried egg. (So. Good.) Serves 4 – 6, with leftover sauce. 2 medium eggplants, rinsed and cut...

A Long, Late-Summer Inhale

This morning the breeze wafting through our bedroom window was a little crisper than it was last week, and Anthony and I skipped our morning run in favor of a long hike in the state park behind our place. As the trail winds through the woods and up to the summit, it provides a few...

A Fund for Jennie (and an auction!)

(No, we're not auctioning off our Mom! We're auctioning a cooking class for you and  5 friends!) Last week, Mom wrote a post  about our dear friend, Jennifer Perillo whose husband died suddenly from a heart attack. Through her grief, Jennie asked us all to do one thing: make peanut butter pie to honor her...

Doughnut Plant, NYC

All week I have been dreaming of doughnuts. And not just any doughnuts, Doughnut Plant doughnuts. Though Andy doesn't love sweets, he does appreciate a good doughnut (accompanied by a cup of Twinings Earl Grey) so I managed to convince him that we should stop off in the Lower East Side on our way back from brunch...

Hot Pasta, Cold Sauce

This time of year it's way too hot to make a hot pasta and a hot sauce, but you don't have to. While your pasta boils, mix a few flavorful ingredients. Think ricotta, Parmesan and garlic, freshly chopped tomatoes with canned tuna or white beans. It's the best way I know to beat the heat…and...