Dinner 8/11/09

Spaghetti, Sauteed Spinach, and Bread

Robust End-of-the-Summer Spaghetti

from Local Flavors by Deborah Madison

2 lbs eggplant

2 red/yellow bell peppers

1/4 c. olive oil

1 onion, finely chopped

1 garlic clove, minced

3 anchovies, chopped

1/3 c. chopped parsely, plus extra for garnish

2 lbs ripe tomatoes, peeled, seeded, and chopped

1/2 c. Kalamata olives, chopped

3 tbsp capers, rinsed

1 tbsp dried oregano

sea salt and freshly ground pepper

1 pound of spaghetti

1 c. grated pecorino Romano

Preheat the boiler. Brush a sheet pan lightly with oil, arrange the eggplant on it, and brush the tops with more oil. Broil on both sides until browned, 12 to 20 minutes per side. Remove and cut into wide strips. Lightly oil the peppers, then broil, skin side up until blistered. Stack them on top of one another to steam for 15 minutes, then peel and diced into small squares.

Heat the 1/4 c. oil in a Dutch oven. Add the onions, peppers, garlic, anchovies, and the parsely. Saute over medium-high heat until the onion and peppers are softened, about 5 minutes. Lower the heat and add the eggplant, tomatoes, olives, capters, oregano, and 1/2 c. water or juice from the tomatoes. Season with salt and pepper and simmer for 30 minutes.

Cook the pasta in a large pot of boiling saltged water until done, then drain. Place in a large heated bowl. Present at the table iwth the vegetables spooned over the top and showered with the cheese and extra parsley. Then toss before serving.

Sauteed Spinach with Mushrooms

from Local Flavors by Deborah Madison

1 lb mushrooms, brushed clean

1 lb baby spinach leaves

3 tbsp olive oil

1 sweet onion, cut into 1/4 in dice

sea salt and freshly ground pepper

Leave the mushrooms whole, but snip off the ends if they feel tough. Wash the spinach well.

Heat 2 tbsp oil in large skilled over medium heat. Add the onion and saute until softened, about 3 minutes. Turn the heat to hight, add the mushrooms, and saute until they're tender and most of the liquid, if any, has evaporated, about 5 minutes. Season to taste with salt and plenty of pepper. Transfer to a serving bowl/platter.

Return the skilled to medium-high heat. Add another tbsp of oil, swirl the pan, and in batches quickly saute the spinach just until wilted and a deep vibrant green. Season with salt and pepper, then toss with the mushroom and onion.

Total cost = $50!!! Why do vegetables cost so much!!