The Everyman Meal

First of all, credit for this meal goes to my partner in kitchen crime, Bill Clark. He did all of the prep work yesterday while I was in rehearsal. So, it was yet another late dinner after a day of rehearsal and acting class.


And now, to the task at hand. It completely blows my mind that some people can't or don't cook. For me, it's a break from all the chaos in my life. It's still an opportunity to be creative, but in a very different way. So, we're billing this as "The Everyman Meal." I firmly believe that even if you can't/don't/won't cook, you should have one meal you cook well for a special occasion. This is it. It's virtually foolproof.


Case study: Mr. David Ruttura. David is in town directing our production of "The Secret Garden" - which you should see, because it's going to be fantastic. (Purchase Tickets Here) Besides chocolate chip cookies and eggs, David doesn't really cook for himself. Really, David? You go out almost every night for dinner? I still don't get it. I'm not judging. I promise. 
So naturally, Bill and I demanded that he participate in the prep and cooking of the meal. Here's our culinary student hard at work:

The Meal: Buckwheat Pasta with Tomato Sauce

I have never had or made homemade pasta before last night. Trust me, it is well worth the extra bit of effort. The buckwheat adds some heft to pasta, and pretty much eliminates the need for a protein with this meal. I was really full after one plate. This recipe was adapted from the March 2011 Food Network magazine.


The Pasta: 2 3/4 cups all-purpose flour
                     3/4 cup buckwheat flour
                     Pinch salt
                     3 eggs
                     6 tbsp. cold water
                     3 tbsp. olive oil


The Directions: Combine all dry ingredients in a large mixing bowl. In a separate bowl, whisk together the wet ingredients. Create a well in the dry ingredients and add in the wet ingredients. Combine wet and dry ingredients using a fork. Remove dough from bowl and knead on a floured surface for 5 minutes. Let rest at room temperature for at least 30 minutes.

After the dough has rested, divide into 5 or 6 pieces. Roll out onto flour surface and cut into 1/2 inch strips. Cook in salted boiling water for about 2-3 minutes. Add to sauce (recipe follows).

I must admit, I was very skeptical of Bill and this sauce recipe when he told me about. I usually make my red sauces chunky and with lots of veggies, like my mom does. BUT, I admit my doubts were unfounded and I am now converted. This recipe comes from one of my favorite food blogs, Deb at Smitten Kitchen. She's fantastic and everything I hope this blog can be. This sauce is literally the simplest I've ever seen. The quality of the tomatoes is really what makes it.


The Sauce: One 28 oz. can San Marzano tomatoes
                     5 tbsp. butter
                     1 onion, halved
                     Salt, to taste
                     (That's it?!?!)


The Directions: Combine all ingredients in large pot. Cook on medium-low heat for at least 40 minutes, until the tomatoes break down. (We cooked ours for almost 2 hours) Remove the onions and toss pasta in the sauce.

You must make this. I promise, you can do it. And you won't be disappointed.

Mr. Ruttura momentarily took over photography duties while I sliced the bread. Italian boule. YUM.

The Dessert: Mixed-berry Oatmeal Crisps (taken from March 2011 Bon Appetit)

The Ingredients: 2 12-ounce packages frozen mixed berries

                               2 tbsp. cornstarch

                               2/3 cup packed brown sugar

                               1/2 cup all-purpose flour

                               1/2 cup old-fashioned oats

                               1/2 cup finely chopped walnuts

                               1/2 teaspoon cinnamon

                               1/8 teaspoon nutmeg

                               6 tbsp. chilled unsalted butter, cut into 1/2 inch cubes

The Directions: Preheat oven to 425 degrees. Toss frozen berries with cornstarch in large bowl. Let stand until cornstarch dissolves, tossing occasionally, about 20 minutes. Divide berries into 4 individual baking dishes. Toss all other dry ingredients in large bowl. Add butter, and work together with fingertips until coarse crumbs form. Sprinkle evenly over berry mixture. Place dishes on baking sheet and bakes for 10 minutes. Reduce heat to 350 degrees and bake until filling is bubbling and topping is golden brown, about 30 minutes. Let cool about 15 minutes. Serve warm with a scoop of ice cream.

Nearly every time Bill is in charge, we will have dessert. The former pastry chef demands that it be so.

Wine Pairing: 2007 Ruffino Il Leo Chianti (provided by the lovely David Ruttura)