Combine:

  • cooked pasta
  • butter
  • raw tomatoes
  • salt

Ingredient notes:

There's only one place we know of in the Boston area to purchase fresh pasta, Dave's at 81 Holland Street in Somerville. We prefer plain egg pasta for this recipe. The cut of pasta we requested is the widest, papardelle.
However, unless you live very close to there, you can make pasta faster than you can drive there. Here's our recipe:
http://www.viand.net/doughs.html
The pasta recipe is the last one on the page. Scroll down.
And it will taste even better than Dave's.

• We use Organic Valley "cultured" butter in the yellow box. Horizon is like Microsoft. There are also a lot of local butters that are very good. We use about 1/2 a stick per pound of pasta. The butter is key to the flavor, don't underdo it.

• Make sure the tomatoes are Ripe. (It's the end of the season, you'll be lucky if you can find any now.) The way we like to cut them is to sort of hack off odd shaped chunks. This loses less juice than if you chop them. Do NOT peel. Push the juice from your cutting board into the bowl, don't throw it away!

• We use Maldon sea salt which is big and crunchy and mild. You can buy it at Formaggio's kitchen or whole foods, but this dish will be fine with regular salt.

 

 

 

mix:
1/4 cup granulated sugar
1 cup soft butter
1 tsp vanilla extract
1/4 tsp salt

add:
1/2 cup toasted and finely chopped almonds, hazelnuts, walnuts...
2 cups flour

the dough may be very dry and crumbly. that's ok.

press into patties about .25 inch thick x 1.5 inches diameter

bake 10-12 minutes at 375 degrees until barely golden brown on the bottom

let cool 5 minutes.

dunk each cookie into powdered sugar. make sure it sticks well & thick.
you may have to do this twice to get enough sugar stuck.
let cool before eating (these cookies don't taste right while still warm).

Salt Roasted Pears with Caramel Sauce, From Viand East Two

 

 

Ingredients

* 4-6 pears (one per person) bosc might be best. apples work too, but pears are better.
* 1 1/2 pounds (a box) of coarse salt, like kosher. not rock salt
* 1 cup brown sugar
* 2 tablespoons unsalted butter, cut into small pieces
* 1/3 cup heavy cream (milk is ok too)

Directions

1. Preheat oven to 350 degrees. Arrange the pears upright in a pan or deep skillet that is 4 inches deep. Cover pears with salt, allowing stems to stick out. Bake until pears are tender when pricked with a fork, 60 to 75 minutes.
2. Meanwhile, heat sugar and 2 tablespoons water in a small saucepan over medium heat until sugar has dissolved. Cook, without stirring, until syrup comes to a boil, washing down sides of pan with a wet pastry brush several times to prevent crystals from forming. Let boil, swirling pan occasionally, until medium amber. Remove from heat, and carefully stir in butter and cream (the caramel will steam and spatter).
3. Remove pears from the salt, allowing a small amount to cling to each pear. Place each pear on a serving plate. Pour caramel sauce over top, and serve.


 

use pate sucre crust, on our 5 doughs page...

prepare sweet potatoes or yams. chop each one in 3 pieces (skins on) and put in the bottom of a large cooking pot. fill with water and boil until soft. dump in to collander. running cold water to keep your hands cool, skin the swepos. be sure to remove the bitter inner skin,if you can see it.

mix filling:
2.5 cups smashed sweet potatoes
3 eggs
3/4 inch of butter
3/4 cup brown sugar
pinch clove
1/4 tsp cinnamon + 1 pinch
1 1/2 tsp vanilla
2 pinches salt

pour into crust, bake at 350 until a toothpick or skewer or fork comes out clean.