Roasted Tomato and Asparagus Penne Pasta Salad

Roasted Tomato and Asparagus Penne Pasta Salad

The Chef In My Head, adapted from Cooking Light

2 cups uncooked whole wheat penne 

12 asparagus spears 

12 cherry tomatoes 

4 tablespoons extra-virgin olive oil, divided

3/8 teaspoon kosher salt, divided

1/2 teaspoon black pepper, divided

1 tablespoon minced shallots

2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

1 teaspoon dried herbes de Provence

1 1/2 teaspoons honey

1/2 cup pitted kalamata olives, halved

2 cups baby arugula (rocket)/spring mix 

1/4 fresh Jicama, cut into matchstix

1/2 cup (2 ounces) crumbled goat cheese

1. Preheat oven to 400°.

2. Cook pasta according to package directions, omitting salt and fat; drain and set aside.

3. Place asparagus and tomatoes on a jelly-roll pan. Drizzle with 1 tablespoon olive oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss gently to coat; arrange asparagus and tomato mixture in a single layer. Bake at 400° for 6 minutes or until asparagus is crisp-tender. Remove asparagus from pan. Place pan back in oven, and bake tomatoes an additional 4 minutes. Remove tomatoes from pan; let asparagus and tomatoes stand 10 minutes. Cut asparagus into 1-inch lengths; halve tomatoes.

4. Combine shallots and the next 4 ingredients (through honey) in a small bowl, stirring with a whisk. Gradually add remaining 3 tablespoons oil, stirring constantly with a whisk. Stir in remaining 1/8 teaspoon salt and 1/4 teaspoon black pepper.

5. Place pasta, asparagus, tomato, olives, jicama, and arugula in a large bowl; toss. Drizzle juice mixture over pasta mixture; toss. Sprinkle with cheese.

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Chilean Sea Bass En Papillote

Chilean Sea Bass En Papillote

En Papillote (French: "in parchment"), or "al cartoccio" in Italian, is a method of cooking in which the food is put into a folded pouch or parcel and then baked. The parcel is typically made from folded parchment paper, but other material such as a paper bag or aluminium foil may be used. The parcel holds in moisture to steam the food.

The moisture may be from the food itself or from an added moisture source like water, wine, or stock.

En Papillote is perhaps most often used to cook fish and also poultry. Choice of herbs, seasonings and spices depend on the particular recipe being prepared.

The pouch should be sealed with careful folding. (source wikipedia)

Chilean Sea Bass could possibly be my new favorite fish and cooking En Popillote my favorite method!!

This fish is clean, bright white, succulent and delicious!  Cooking anything En Popillote is the fastest and easiest clean up ever!

As always, start with fabulous fresh ingredients (remember fresh fish is NOT fishy).  This creation started with a beautiful filet of Chilean sea bass, the best olive oil, fresh organic lemons and amazing sweet cherry tomatoes that burst with flavor!

Here's the layering process:

Square of parchment paper, drizzle of olive oil

and 1/2-inch thick slices of lemon

Gorgeous Chillean Sea Bass, Lemon flaked sea salt, Fresh ground pepper and garden fresh Thyme

Lightly sauteed cherry tomatoes

Garlic and flash fried Capers

photo source Google

Beautiful packages ready for the oven!

Chilean Sea Bass En Papillote

The Chef In My Head, Serves 2

3 tablespoons extra-virgin olive oil

2-8oz filletsChilean Sea Bass with skin

3/4 teaspoon lemon flake sea salt

1/4 teaspoon freshly ground black pepper

8 thin lemon slices (less than 3/4 inch thick; from 1 large lemon)

8 sprigs fresh thyme

2 garlic cloves, very thinly sliced

12 cherry or grape tomatoes, halved

1 1/2 tablespoons drained bottled capers

Put oven rack in middle position and preheat oven to 400°F. Cut a square of parchment paper, then drizzle with 1 tablespoon olive oil.

Drizzle 1 tablespoon of olive oil on parchment, place lemon slices on olive oil. Pat fish dry and sprinkle both sides with salt and pepper. Arrange fillets, skin sides down on top of lemon slices. Arrange thyme sprigs on top of each fillet.

Heat remaining olive oil in a heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring occasionally, until pale golden, about 30 seconds. Add tomatoes and a pinch of salt and sauté, stirring occasionally, until tomatoes are softened, about 1 minute.  

Spoon hot tomato mixture over fish

   Add 1 tsp olive oil to pan, increase heat to high. Add capers to pan and flash fry.  You are looking for a quick crisp on capers.  Spoon capers over tomato mixture.

Fold parchment paper over, tenting it slightly over fish, and crimp edges together tightly to seal.

Bake until fish is just cooked through, 12 to 15 minutes (depending on thickness of fish); check by removing from oven and carefully lifting up a corner of top sheet of parchment, pulling up sides of bottom sheet to keep liquid from running out. If fish is not cooked through, reseal and continue to bake, checking every 3 minutes.

Transfer fillets with lemon slices to plates using a spatula (be careful not to tear parchment underneath) and spoon tomatoes and juices over top. Serve immediately, discarding thyme before eating.

Enjoy!

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Roasted Tomato Soup ~ Served Hot or Cold

Hot or Cold, Roasted Tomato Soup

This is a robust savory soup served hot or cold.  On this occasion, I served it hot for lunch.  The garden is overloaded with tomatoes!  Two varieties of Heirlooms, Celebrity, Roma and small Cherry tomatoes bursting with flavor.  Basil, yes, we have tons of that too!  Perfect for our delicious soup and easy to put together.

Roasted Tomato Soup, Served Hot or Cold,

adapted from CIA Master Chefs

The Chef In My Head

Yields 8 cups

12 fresh tomatoes, any variety, quartered

4 T extra virgin olive oil, divided use

2 tsp kosher salt, divided use

1/2 tsp fresh ground pepper, divided use

2 large onions, rough chopped

2 stalks celery, rough chopped

4 garlic cloves, 2 peeled rough chopped, 2 whole

4 C vegetable broth

1/4 C dry white wine

1 bay leaf

1/4 C fresh basil, chopped + more for garnish

Place tomatoes along with 2 whole garlic cloves on baking sheet, drizzle with 2 T olive oil and sprinkled with half of salt and pepper.  Roast in 450 degree oven about 30 to 45 minutes until they are browned and have a rich, roasted aroma.  Set aside.

Heat the remaining olive oil in a soup pot over medium heat.  Add the onion and celery and saute, stirring frequently until the onion is translucent, 5 to 7 minutes.  Add the remaining garlic and the bay leaf and saute for 2 minutes.  Add the roasted tomatoes, the remaining salt and pepper and roasted garlic along with the broth and white wine.  Scrape the bottom of the pot to deglaze.  Bring to a boil, then reduce the heat and simmer until the vegetables are tender, about 30 minutes.

Remove the soup pot from the heat and discard the bay leaf.  Carefully pour contents into the awesome Vitamix and add the basil and secure the lid.  Turn on machine on and quickly increase the speed to Variable 10, then to high.  Blend for 45 seconds until smooth.   Note: If you do not have a Vitamix yet, then you can use your food processor or blender, blending in smaller batches. 

If serving HOT, pour into serving cups or bowls, garnish with reserved basil sprigs.  

If serving COLD, chill the soup for at least 4 hours and up to 24 hours.  Check for seasoning just before serving.  Pour into cups or bowls and garnish with basil springs.

Enjoy!

Delicious with crispy garlic croutons or my favorite, a rustic Grilled Cheese Sandwich!

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