Archive for August 15th, 2008

And I couldn’t be more excited. It’s always a fun event, and the pasta dishes are invariably mouth-watering and drool-worthy.

So, please join in the fun, and send your recipes to me at tfree [at] hotmail [dot] com. Here’s how you do it:

1. Post a pasta recipe on your site. By pasta, I mean any noodle dish – hot, cold, spicy, creamy, saucy, stuffed, from any and every culture – Pad Thai, Singapore Noodles, Macaroni & Cheese, Pasta salads…the possibilities are endless!

2. Mention Presto Pasta Nights and Got No Milk in the post and add a link to Presto Pasta Nights and Got No Milk.

3. Email the link to your post to me at tfree [at] hotmail [dot] com with the following information:  The name you want to go by, publicly; your blog name; name of the dish.

I will send you an email confirmation that I have received your entry. If you do not have a blog, you can still send me your pasta recipe, along with a photo. Entries will be accepted starting now, until 8:00pm on Thursday night, August 21. The roundup will go live on Friday, August 22.

I’m so looking forward to hosting this event, and hearing from all of you. And enjoying some tasty-looking pasta dishes, too. Have a nice weekend everyone.


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Check out this week’s edition of Presto Pasta Nights, being hosted by its founder and cook extraordinaire, Ruth, at Once Upon A Feast. Everything looks drool-worthy to me. Thanks for my inclusion, Ruth!

Speaking of drool-worthy, the next PPN Roundup, #77, will be hosted by yours truly! More information to follow…

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I picked up on a bunch of Jersey tomatoes this past weekend, and by today they were perfectly red and ripe. Just right for making a delicious summer tomato salad. A meal unto itself, you cannot make something like this any other time of the year – it must be when tomatoes are literally farm- or garden-fresh. Inspiration for this salad came from The Kitchen Sink. My cornbread was made with soy yogurt instead of the usual calling for buttermilk; my parmesan cheese was, of course, soy parmesan; and I decided to add a few enhancements to the total salad, including fresh arugula and fresh peas. I also left out the red onion, because, well, I hate raw onions. So does my husband. I cannot begin to describe how good this salad was – try it and see. Enjoy!

Summer tomato salad with seasoned cubed cornbread

Your favorite cornbread recipe, or store-bought cornbread will work fine also

3 tablespoons margarine

2 tablespoons finely grated soy parmesan cheese

2 pounds ripe tomatoes, peeled, seeded, diced

1 teaspoon minced garlic

1/4 cup extra virgin olive oil

1 tablespoon white wine vinegar

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh chives

10 ounces fresh arugula

10 ounces fresh (shelled) or frozen peas (thawed)

1 teaspoon coarse salt

 freshly ground pepper, to taste

cornbread croutons (instructions below)

If making your own cornbread, prepare according to instructions. Cool. Cube the cornbread until you have 5 cups-worth. Preheat the oven to 350 degrees F. Line a baking sheet with foil.

Melt the margarine in a large skillet until bubbly. Add the bread cubes and toss to coat. Transfer the bread cubes to the lined baking sheet, and immediately sprinkle with the soy cheese and toss gently to coat all cubes. Bake for about 25 minutes, stirring once or twice. Remove from oven and cool.

In a large bowl, assemble the tomatoes, garlic, olive oil, vinegar, arugula, peas, basil, chives, salt, & pepper. Add the croutons and toss well. Eat immediately. Serves 4.

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