Peanut Butter and Julie

Savory Interlude: Eric's Favorite Four-Cheese Penne

Every once in a while, I like to take a brief blogging break from the sugary sweet world of cookies, cakes, and confections, and post a little something that sings to your savory side.

(Impressive alliteration in that sentence, huh?)

 

 

A few nights ago, I was preparing one of Eric's favorite dishes for dinner -- a dish that I have prepared enough times that I don't need to so much as peek at the recipe, just to make sure that I am getting it right.  Come to think of it, the original recipe sheet was destroyed a few years ago, after too much kitchen splatter, wear, and tear, so I couldn't look at it even if I wanted to.

As the dish came out of the oven, in all of its bubbly cheese sauce, golden brown topping, heavenly aroma goodness, it occurred to me that I had never posted this recipe on my blog.  And in my humble opinion, that qualifies as a food crime.  I have selfishly been keeping this universally pleasing rendition of the ultimate comfort food to myself for all of these years.

So, in the spirit of the season, I am going to share.

 

 

At first glance, I realize that a dressed up macaroni and cheese recipe doesn't really fall in line with my November-December "holiday entertaining" theme.  Well, just hear me out.

This is, in fact, the perfect recipe to have on hand during the holiday season, either for feeding a large crowd of hungry guests or for defrosting and reheating on nights when even pouring a bowl of cereal for dinner seems too time-consuming.  I'll often make this for Eric in advance when I am heading out of town for a few days, so that I don't return to piles of In 'N Out Burger wrappers and pizza boxes in the garbage.

The great thing about this recipe (other than the taste) is that you can bake the whole thing in one large casserole dish, or you can divide it into individual baking dishes of various sizes.  Smaller dishes can be served as appetizers, sides, or portions for children, while the larger ones can feed even the hungriest adult.  I think that I found my dishes, pictured above and below, at World Market for about $3.99 each.  Have you been there?  Great bargains, but it can be hard to exercise self-control when you see yet another cute set of ramekins, which you might need someday.....so bring someone who will talk some sense into you (i.e. not your enabling BFF, who shares same ramekin addiction.)

 

 

So anyway, back to the recipe: Four creamy cheeses, tangy sun-dried tomatoes, salty prosciutto, fresh sage.  Need I say more?  Give it a try.  It's super yummy.  Not exactly low-fat, but all of that holiday running around is sure to burn extra calories, right?  Right.  I'll be back next time with something for your sweet tooth!  For now, I'm off and running -- lots of holiday stuff to do :)

Here are my extra tips for making this cheesy and comforting crowd pleaser:

• Feel free to mix and match your favorite cheeses in place of the ones that I have listed.  Make sure that they are varietals that melt fairly easily though.  Mozzarella, cheddar, pepper jack, brie, and Emmental would all be good options.  Try to do a combination of tangy and mild flavors for best results.
• Sun-dried tomatoes can be expensive in some stores, so you can cut costs by substituting one 14-oz can of diced tomatoes, well drained.
• This is a great make-ahead recipe.  You can leave it unbaked and divide it into the baking dishes (or one large dish), wrap tightly, and freeze.  Thaw the dishes in the refrigerator overnight and then bake as directed.
• You can also fully bake the dishes and then freeze them.  Thaw overnight in the refrigerator, then cover with foil and reheat at 350F until warmed through and bubbling.

 

 

Four Cheese Penne with Sun-Dried Tomatoes and Prosciutto

Printable version

Serves 10-12

Ingredients:

1 pound penne pasta

4 tablespoons butter

1 medium yellow onion, chopped

1 tablespoon minced fresh sage

1/2 cup flour

5 cups milk

1 teaspoon salt

1/2 teaspoon ground black pepper

1/8 teaspoon cayenne pepper

2 cups grated Gruyere Cheese

2 cups grated Parmesan Cheese

1 cup grated Fontina Cheese

1 cup crumbled Blue Cheese or Gorgonzola

6 ounces thinly sliced prosciutto, cut crosswise into 1/3-inch strips

1 cup oil-packed sun-dried tomatoes, drained and chopped

Preheat the oven to 375F degrees.  Bring a large pot of salted water to a boil.  Add the penne and cook until al dente, according to the manufacturer's instructions.  Drain the pasta and toss it with a splash of olive oil to prevent it from sticking together.

Butter a large (about 3 quart) casserole dish or individual oven-proof dishes, if using.

In a large saucepan set over medium heat, melt the 4 tablespoons of butter.  Add the onion and cook until softened and lightly golden, 5-6 minutes.  Add the sage and cook, stirring constantly, for 30 seconds.  Add the flour and stir constantly for one minute more. 

Slowly add the milk to the saucepan while continuing to stir.  Cook the mixture, stirring, until the mixture comes to a boil and thickens.  Turn off the heat and stir in the salt, pepper, and cayenne.  Add all four cheeses, the sun-dried tomatoes, and the prosciutto to the mixture, stirring until the cheese has melted.

Add the reserved penne to the cheese sauce, stirring until well incorporated.  Transfer the mixture to the buttered casserole dish or divide it among the individual dishes set on a baking sheet.  Bake until the cheese sauce is bubbling and the top is browned, about 20-30 minutes, depending on the size of the baking dish.  Transfer the dish(es) to a wire rack to cool for 10 minutes before serving.

Tomato, Fontina, and Basil Tart

The other night, Eric and I took my dad to see the musical Jersey Boys, which has been having a very successful run at the Palazzo Hotel.  This was my second time seeing the show, but after I saw it the first time, I knew that my dad would love it and, quite frankly, I couldn't wait to see it again.  You know that a show is good when you have the very worst seats in the house (we're talking far upper-corner), and you still have a great time.  For my second time around, I managed to get us seats much closer to sea-level, and the show was even better.  Eric even had a good time, and he's not really one for musicals and the whole idea of people spontaneously breaking into song mid-conversation.  Much too illogical, you know.  I'm already thinking about going to see it again.   Anyone?  Anyone?

Jersey Boys is based on the story of Frankie Valli and The Four Seasons, the singing group that brought us hits like "Sherry", "Walk Like a Man", and "Big Girls Don't Cry."  Throughout the show, you realize just how many hits this group had (Hey-I love this song. I didn't know that they sang this too!) People in the audience were singing along, dancing, and just having an all-around great time.

In addition to a stellar soundtrack and top-notch choreography, Jersey Boys also provides a well-told story, as opposed to 2 hours of songs linked together by dialogue.  The writing is smart and witty with a smattering of colorful "Jersey" language (translation: not for kids), but it moves the show along and keeps you interested. 

The Garden State was obviously well-represented in the audience during both of my shows too.   I grew up in New Jersey and Texas (how's that for a combination of accents?).  These two states are vastly different in most ways,  except for the large amount of state pride held by their residents.  Every time something specific about New Jersey was mentioned during the show, you could count on at least one hearty "whoop," if not several, from various corners of the theater.  During one scene, two of the characters discussed a business deal.  One asked if they should draw up a contract.  The other held out his hand and said "We'll shake on it.  That's a Jersey contract."  And the crowd goes wild. 

Having a little Jersey in me, my second viewing of Jersey Boys brought out my state pride and inspired me to try a recipe that represents some of the-mall-capitol-of-the world's finest foods: fresh tomatoes, pizza, and Italian cuisine.  This is one of those recipes that I really wish I could say I drummed up all on my own, but that wouldn't be fair to Martha.  I recently added Martha Stewart's Baking Handbook to my over-sized cookbook library, but I am just starting to work through the dozens of dog-eared entries.  The photos in this book really jump off the page, and they were a significant factor in helping me to decide which recipes I just had to try, such as this tomato tart.

I did make a few minor changes to Martha's recipe (gasp!), based on my experience.  I found that the oven temperature was too high and that my cheese started to burn about halfway through the baking process, so I decreased the temperature by 25 degrees in two steps.  As a result, I ended up adding a little bit of extra cheese on top, so my photo might look "cheesier" than the intended finished product (too much cheese is never a bad thing!)  Keep an eye on your tart, and tent it loosely with foil if it starts to burn before the crust has baked.  I also sprinkled half of the basil underneath the cheese layer, reserving the other half for garnish on the finished tart  This seems to carry the flavor throughout.  Here are my extra tips for this cheesy tomato tart:

• When you roll out the dough and transfer it to the tart pan, don't panic if it starts to tear a bit of break apart.  This part is hard to do perfectly (that is, unless you happen to be Martha).  A method that I like to use is to roll the dough loosely around a rolling pin and then unroll it over the tart pan.  Once the dough is in the pan, patch it up with your fingers.  It will all be covered with tomatoes and cheese anyhow!
• To save some time and money, you can use preshredded cheese for the recipe.  One of the Italian blends, which usually contain Fontina, Parmesan, Asiago, Provolone, and Mozzarella, would work very well.
• The crust dough can be tightly wrapped and frozen for up to one month.  Thaw the dough in the refrigerator overnight prior to using.
• Although this recipe is best eaten the day that it is prepared, it will keep for 2 days.  Tightly cover it and chill.  Reheat in the oven to crisp the crust prior to serving. 

Tomato, Fontina, and Basil Tart

Serves 8-10

Ingredients:

For the Crust

1 1/4 cups flour

1/4 teaspoon salt

8 tablespoons unsalted butter, chilled and cubed

2-3 tablespoons ice water

For the Tart

1 head garlic

3 tablespoons olive oil, divided

3/4 cup grated Italian Fontina cheese

1 1/2 pounds ripe, firm tomatoes, sliced 1/4-inch thick

Coarse salt and freshly cracked black pepper

12 fresh basil leaves, chiffonade

Prepare the crust dough:  In the work bowl of a food processor, combine the flour and salt; pulse several times to blend.  Scatter the butter cubes over the flour and pulse 10-12 times, until the mixture resembles coarse meal.  With the processor running, add the ice water through a feed tube in a slow stream, just until the dough holds together without being wet or sticky.  Test by squeezing a small amount of the dough together; if it is still too crumbly, then add a bit more water, 1 tablespoon at a time.  Transfer the dough onto a piece of plastic wrap and shape it into a flattened disk.  Wrap the dough tightly in the plastic and refrigerate for at least 1 hour or overnight.

Prepare the tart:  Preheat the oven to 375F degrees.  Place the head of garlic in a piece of aluminum foil; drizzle with 1 tablespoon of the olive oil.  Fold the foil to encase the garlic, sealing the edges, and place it on a small baking sheet.  Roast the garlic in the oven until the cloves are tender, about 35 minutes.  Remove the garlic from the oven and set aside. 

Raise the oven temperature to 425F degrees.  When the garlic is cool enough to handle, squeeze the cloves out of their skins into a small bowl.  Mash the cloves with a fork; discard the skins.

On a lightly floured work surface, roll the dough out to a 13-inch round, about 1/8-inch thick.  Fit the dough into a 10-inch fluted tart pan with a removable bottom, pressing it into the edges.  Using a rolling pin or a sharp knife, trim the dough flush with the top edge of the tart pan; chill the shell until firm, about 30 minutes.

Spread the roasted garlic evenly on the bottom of the chilled tart shell.  Sprinkle with 1/4-cup of the Fontina.  Arrange the tomato slices in an overlapping circular pattern on top of the cheese, working from the outer edge toward the center.  Season with salt and pepper.  Sprinkle with half of the basil and the remaining 1/2 cup of Fontina, and drizzle with the remaining 2 tablespoons olive oil.

Reduce the oven temperature to 400F degrees.  Bake the tart until the crust is golden and the tomatoes are soft but still retain their shape, 40-50 minutes.  Cool on a wire rack for 20 minutes.  Sprinkle the tart with the remaining basil and serve warm. 

Marinated Flank Steak with Mushroom Ragout

This is the entree that I prepared to go along with the Sam Adams Cheddar Apple Quick Bread last night.  I know, I know--usually someone prepares the sides to go along with the entree, not the other way around.  The bread is useful for mopping up any extra ragout.

A ragout consists of seasoned meat and/or vegetables, which are cooked in a thick sauce.  The word ragout is derived from the French word ragouter, which means "to revive the taste."  When I was in elementary school, they used to call our morning recess "gouter," pronounced goo-tay, which meant "snack time."  How appropriate it is that the first French word I ever learned had to do with food!

I love making flank steak for dinner.  It is fairly lean, and it can be grilled or roasted in about 10 minutes.  The price of flank steak is usually pretty reasonable, and any leftovers can be used for wraps, salad toppings, or sandwiches the next day.  Here are my extra tips for this flavorful flank steak supper:

• This recipe is versatile in that it would work well with almost any cut of steak.  Beef tenderloin filets or a beef tenderloin roast would be nice for entertaining (but pricier.)  If you prefer a rib-eye or a strip steak, try grilling them after marinating instead of roasting.
• I am a huge fan of shiitake mushrooms and their earthy flavor, but since they can be expensive, I use them sparingly.  For this recipe, you just need 1 pound of mushrooms, so you can use all cremini (baby portobellos), white button mushrooms, portobellos--whatever you prefer.
• When making the ragout, the white wine can be replaced with either beef stock or chicken stock.
• Roasting to 135F degrees will give you a medium-rare steak.  Feel free to roast the beef longer, keeping in mind that it will continue to cook a bit after being removed from the oven.  Letting the steak rest prior to slicing helps to seal in its juices. 

Marinated Flank Steak with Wild Mushroom Ragout

Serves 4-6

Ingredients:

For the steak

1/4 cup minced shallots

3 tablespoons soy sauce

3 tablespoons balsamic vinegar

2 tablespoons Dijon mustard

2 tablespoons honey

1 1/2 pound flank steak

Salt and pepper to taste

For the Wild Mushroom Ragout

1 tablespoon olive oil

1 large sweet onion, thinly sliced

3 cloves garlic, minced

8 ounces cremini mushrooms, sliced

8 ounces shiitake mushrooms, sliced

1 tablespoon soy sauce

1/2 teaspoon dried thyme

1/3 cup sherry

1/4 cup white wine

2 tablespoons balsamic vinegar

Salt and pepper to taste

Marinate the steak:  Combine the shallots, soy sauce, vinegar, mustard, honey, and garlic in a shallow baking dish, whisking to combine.  Add the steak to the dish, turning to coat.  Cover the dish tightly and marinate in the refrigerator, turning occasionally, for 4 hours.

Prepare the ragout: Heat the olive oil in a large nonstick skillet over medium-high heat.  Add the onion to the pan and cook for 10-12 minutes, until golden brown, stirring occasionally.  Add the garlic to the pan and cook for 30 second more, stirring to prevent the garlic from burning.  Add the cremini and shiitake mushrooms along with the soy sauce and thyme.  Saute, stirring frequently, until the mushrooms have released their juices and have started to brown, about 8 minutes.  Stir in the sherry and the white wine, cooking until the liquid almost evaporates.  Add the balsamic vinegar and cook for 2 minutes more.  Season the mixture with salt and pepper, cover, and set aside.

Preheat the oven to 400F degrees.  Coat the surface of a large ovenproof skillet with cooking spray and heat over medium-high.  Remove the steak from the marinade (discard the marinade), season with salt and pepper, and sear in the skillet for about 30 seconds on each side.  Transfer the skillet to the oven and bake for 8-10 minutes or until a thermometer registers 135F.  Place the steak on a cutting board, cover, and let stand for 5 minutes.  Slice the steak against the grain and serve with the mushroom ragout. 

Roasted Vegetable Lasagna alla Puttanesca

Every other year, Eric and I host Thanksgiving dinner for about 8 to 10 people, mostly local friends who have (intelligently) decided not to partake in the misery of holiday travel.  Because the majority of my year is spent cooking for just the two of us (Who am I kidding?  The two of us and the dogs), I do not take this event lightly.  Thanksgiving dinner is my Martha moment, and there will be nothing subtle, understated, or store-bought about it. 

As soon as my November issues of Saveur and Bon Appetit arrive in my mailbox in early October, and sometimes before, I quickly start filling up my yellow legal pad and Thanksgiving folder with lists, ideas, and magazine clippings.  Timelines are mapped out, menus are printed, and place cards are designed.  Yes, my type A personality and I go waaaaayyyyy overboard---but hey! I love every single minute of it, and people seem to enjoy the grub, so we all win in the end, right?  After several straight days of cooking alternated with forgotten ingredient grocery store runs (I've been known to enter the grocery store still wearing my apron), I am usually exhausted, but I always manage to summon up the energy to eat.  I'm a trooper that way.

The first few times that I took on this huge task, the last thing on my mind was what to serve for dinner the night before Thanksgiving.  The refrigerator was full with unbaked stuffing, pies, and of course our turkey, so everything was pretty much off limits.  As you can imagine, I didn't really feel like whipping up something new, so we ended up going out to one of the "locals" places, which in Las Vegas is always a unique experience.  Two hours later, I was two hours behind schedule, and I ended up working well into the evening.  This year, I'm on the ball.  I'll have something prepared and in the freezer days in advance, something that can be easily defrosted and popped into the oven, like this Roasted Vegetable Lasagna. 

Roasted Vegetable Lasagna is ideal for serving as Thanksgiving-eve dinner.  It is hearty, yet not as over-the-top as some of the ground beef-sausage-five cheese variations.  Alternating layers of noodles and cheese with healthy and colorful roasted vegetables results in a lighter, healthier lasagna that will keep everyone satisfied, but not stuffed, until Thanksgiving morning.  Puttanesca sauce is commonly served with pasta, but it also pairs nicely with grilled fish or chicken.  The sauce is typically a mixture of tomatoes, onions, capers, anchovies (omitted below), garlic, and crushed red pepper.  The name Puttanesca is derived from the Italian word puttana, which, loosely defined, means "a lady of the night" or "world's oldest profession."  You get the idea.  The story goes that the puttanas would make this sauce, and the smell would be so irresistible, that it would beckon men to "visit" them.  You'll never look at an Italian menu the same way again--sorry.  Here are my extra tips for preparing this lighter lasagna with spicy sauce:

• The lasagna can be completely assembled in advance and then either refrigerated or frozen.  Wrap tightly in plastic wrap or foil and refrigerate for 1 day or freeze for up to 1 week.  If frozen, thaw the lasagna overnight in the refrigerator prior to baking.
• The multiple layers of this lasagna can be altered to fit personal preferences.  Roasted red and yellow peppers, grilled portobello mushrooms, and fresh spinach would all be good substitutes for the current vegetables.  The goat cheese can be replaced by more traditional ricotta, and the Pecorino-Romano can be replaced with Parmesan.
• If you cannot find fresh mozzarella in water, then use an 8-ounce bag of the shredded variety (or you could use a shredded Italian blend.)
• Before mixing the goat cheese with the roasted onions, microwave it for a few seconds so that it is soft enough to mix easily.
• The process of salting the eggplant draws out the moisture and removes some of the bitter liquid contained in the seeds.  This process is known as "degorging."  The resulting texture of the eggplant is better for dishes like lasagna, eggplant Parmesan, etc.
• Most grocery stores carry "no boil" lasagna noodles, which can be layered in the lasagna without boiling them first.  This is a time-saving option, but I tend to prefer the taste and texture of the "boil" noodles.
• If you don't like spicy foods, cut back on the amount of crushed red pepper in the sauce.

Roasted Vegetable Lasagna a la Puttanesca

Serves 8

Ingredients:

2 pounds eggplant, cut lengthwise into 1/4-inch thick slices

Kosher salt

2 pounds zucchini, cut lengthwise into 1/4-inch thick slices

Extra-virgin olive oil

Coarsely ground black pepper

2 medium red onions, cut into 1/2-inch thick rings

5 ounces soft goat cheese

1 pound uncooked dried lasagna noodles

1 batch Puttanesca Sauce (recipe follows)

12 ounces fresh mozzarella, thinly sliced

1 cup freshly grated Pecorino-Romano cheese

Preheat the oven to 500F degrees.  Place the eggplant sliced in a colander in the sink and toss with 2 tablespoons salt; let drain for 45 minutes.

Meanwhile, place the zucchini slices in a single layer on an oiled baking sheet.  Brush the zucchini with olive oil and season with salt and pepper.  Bake the zucchini until it is tender and very lightly browned, about 12 minutes; set aside to cool.

Place the onion rings in a single layer on an oiled baking sheet.  Brush the onion with olive oil, season with salt and pepper, and bake until tender and golden, 8-10 minutes; set aside to cool.

When the eggplant has finished draining, gently press it between paper towels to remove excess moisture.  Place the eggplant in a single layer on an oiled baking sheet.  Brush the eggplant with olive oil, season it with pepper, and bake until tender and lightly browned, 8-10 minutes.

Cook the lasagna noodles al dente according to the manufacturer's instructions; rinse and drain.

Reduce the oven temperature to 375F degrees.  Roughly chop the red onion and mix it with the goat cheese in a medium bowl.  Spread 1/2 cup of the Puttanesca sauce in a 9X13-inch baking dish.  Place a layer of noodles over the sauce.  Layer all of the eggplant on top of the noodles and evenly spread the goat cheese mixture over the eggplant.  Spread 1 cup of the Puttanesca sauce over the goat cheese.  Place another layer of noodles over the sauce, followed by all of the zucchini, the sliced mozzarella, and 1 cup of sauce.  Place a final layer of noodles on top, followed by the remaining Puttanesca sauce.  Sprinkle the Pecorino-Romano evenly on top of the sauce.

Puttanesca Sauce

3 tablespoons olive oil

1 cup finely chopped yellow onion

6 cloves minced garlic

2 teaspoons fennel seeds

1 teaspoon crushed red pepper

1 (28-oz.) can crushed tomatoes

1 (28-oz.) can plum tomatoes, with juice

1/2 cup chopped Kalamata olives

1/2 cup thinly sliced fresh basil

3 tablespoons tomato paste

2 tablespoons drained capers

Salt and coarsely ground black pepper to taste

In a large pot, heat the olive oil over medium-high heat.  Add the onion and cook until lightly browned, stirring often, 5-6 minutes.  Add the garlic, fennel, and crushed red pepper, and saute for 2 minutes.  Add the crushed tomatoes, plum tomatoes, olives, basil, tomato paste, and capers.  Break the plum tomatoes into pieces using a potato masher or a wooden spoon.  Simmer the mixture over medium-low heat, stirring occasionally, until the sauce has thickened and reduced slightly, about 40 minutes.  Season with salt and pepper. 

Place the baking dish on a rimmed baking sheet.  Cover the lasagna with foil and bake for 20 minutes.  Remove the foil and bake for 25-30 minutes longer, until the cheese is golden and the sauce is bubbling.  Let the lasagna stand for 15 minutes before serving.

Chicken Minestrone Pot Pies with Parmesan Lattice Crusts

You might have guessed that I really like--no, scratch that--love butternut squash, evidenced by the many archived recipes featuring it as an ingredient.  It's true.  This oddly-shaped, vitamin-rich vegetable with a cheerful orange interior is my favorite of them all.  I say this despite the fact that I nearly dislocate a shoulder every time that I try to cut a butternut squash in half.  The delicious reward is always so sweet that I figure it is well worth the risk. 

During the fall and winter months, when butternut squash tastes the best (and costs the least!), it is rare that I return from the grocery store without the telltale pale orange round top and short stem peeking out of the shopping bag.  I'll often use it to make my signature Roasted Butternut Squash Soup, which is almost thick enough to qualify as a stew, and which I would be happy to eat every day for the remainder of my life.  Sometimes, I'll just split the squash in half lengthwise, seed it, and roast it until it is soft.  After a drizzle of maple syrup and a sprinkle of cinnamon, consider me a happy camper.  Other times, I'll peel and cube the squash, toss it with other vegetables, herbs, olive oil, and balsamic vinegar, and roast until caramelized.  A big batch of this will feed you for days, and it is fantastic hot or cold.   As far as I'm concerned, there are very few recipes in which butternut squash doesn't belong.  O.K., maybe not brownies.....

Last night, I was rummaging through the refrigerator, gathering potential contenders for pot-pie ingredients, when my eyes fell upon a foil-wrapped lonely half squash, leftover from Monday's pasta recipe.  Although I was going for a minestrone themed filling, I figured "why not?"  Butternut squash will not only add color and heartiness to the recipe, but it also will contribute a nice sweet flavor to contrast the acidity of the tomatoes.  The ultimate comfort food, pot-pies are always sure to please, but they are often overly rich.  This recipe incorporates a lighter filling and a top-only lattice crust, which is much more figure friendly, but the combination of flavors leave you feeling like you haven't sacrificed a thing!  Here are a few extra tips for preparing these comforting parmesan-crusted pies:

• The unbaked pot pies can be refrigerated for up to one day.  The pastry crust disks can be  refrigerated for up to 3 days.
• This filling leaves room for creativity and interpretation.  If you have some leftover turkey in the refrigerator (post-Thanksgiving, perhaps?), then substitute shredded turkey for the chicken.  Prefer sweet potatoes over butternut squash?  Use them instead.  Pot pies are a great vehicle for using up leftovers!
• Instead of preparing a woven lattice crust, you can simply criss-cross the strips of pastry to achieve a similar look.  The egg wash will help adhere them together.  Another option is to make a solid round top layer.  If you choose this method, be sure to cut a few slits in the pastry, so that the steam can escape while baking.
• You can substitute 1 teaspoon dried rosemary for the 1 tablespoon fresh.  Fresh or dried thyme would also work nicely with this recipe. 
• If you do not have individual oven-proof containers, you can always make one large pot-pie in a 3-4 quart casserole dish.  The baking time will be 10-15 minutes longer, but you will know that the pot pie is done when the crust is golden and the filling is bubbling. 

Chicken Minestrone Pot Pies with Parmesan Lattice Crusts

Makes 8 pot pies

Ingredients:

For the pastry

3 3/4 cups flour

1 tablespoon finely chopped fresh rosemary

2 teaspoons sugar

1 teaspoon salt

1/2 teaspoon ground black pepper

3/4 pound cold butter, cubed

2/3 cup freshly grated Parmesan cheese

1/2 cup of ice water

Egg wash, made with 1 egg mixed with 1 tablespoon cream

For the filling

2 tablespoons olive oil

3 leeks, halved lengthwise, rinsed, and thickly sliced

3 celery ribs, halved lengthwise and sliced crosswise, 1/4-inch thick

2 large carrots, halved lengthwise and sliced crosswise, 1/4-inch thick

4 cloves garlic, thinly sliced

1 medium butternut squash, peeled, seeded, and cut into 1-inch pieces

1 bunch kale, stemmed and coarsely chopped

1 (24-ounce) can diced tomatoes

1 (15 1/2) ounce can cannellini beans

5 cups chicken broth

1 tablespoon chopped fresh rosemary

1 1/2 pounds boneless skinless chicken breasts, cut into 3/4-inch pieces

1 bay leaf

1 Parmesan cheese rind (optional)

Salt and pepper

Prepare the pastry: In the work bowl of a food processor, pulse the flour with the rosemary, sugar, salt, and pepper.  Add the butter and the cheese and process until the mixture resembles coarse meal.  With the machine running, gradually add the ice water and process just until the dough comes together (add a few tablespoons more water if necessary.)  Divide the pastry into 8 pieces, flatten into disks, and wrap in plastic.  Refrigerate for at least 1 hour.

Meanwhile, prepare the filling:  Heat the olive oil in a large saucepan.  Add the leeks, celery, carrots, and garlic and cook over medium heat until the vegetables are tender, 8-10 minutes.  Stir in the squash, kale, tomatoes, beans, broth, and rosemary and bring to a boil.  Add the chicken, bay leaf, and cheese rind (if using) and season with salt and pepper.  Cover and simmer the soup gently, stirring occasionally, until the chicken has cooked through and the squash is tender, about 25 minutes.  Let cool and remove the cheese rind.

Preheat the oven to 400F degrees.  Ladle the soup into 8 ovenproof 2-cup bowls and set them on a baking sheet.  Brush the outer rims of the bowls with the egg wash.  On a floured work surface, roll out 1 piece of pastry to a circumference 1-inch wider than the bowls.  Using a pizza cutter or a knife, cut the pastry into 1/2-inch strips.  Weave the strips into a lattice and place on top of one of the bowls, folding the overhang over the rim and pressing to adhere.  Repeat with the remaining pastry disks and bowls.  Brush the lattice tops with egg wash.

Bake the pot pies for 12 minutes.  Reduce the oven temperature to 350F degrees and bake for 45 minutes longer, until the pastry is golden brown and the soup is bubbling. 

Conchiglie with Spicy Butternut Squash

When my mom was planning my dad's surprise party, she asked that I sort through my collection of pictures to find some featuring my dad, which she enlarged and used for decorating the party room.  Going through old photos, at least for me, is an experience filled with mixed emotions.  Pictures featuring childhood friends or family vacations leave me feeling nostalgic, while those that serve as evidence of my many fashion and hairstyle "don'ts" cause me to wince and quickly flip to the next photo.

My various Halloween costume choices over the years were also on display as I went through stack after stack of pictures. Deciding what I was going to be for Halloween was always a big deal, and since my mom usually made my costume, I needed to plan in advance.  Until I was 5, I always wanted to be a witch, which was probably due to the fact that my best friend, Lynn, was also going to be a witch (at that age, originality holds no value.)  After that, I was a princess in a pink dress, a girl from colonial days, also in a pink dress (I really liked pink), Snow White, and Little Red Riding Hood.  This photo to the right is of me, dressed as Little Red Riding Hood, my brother, who was dressed as a slot machine (and you wonder how I ended up in Vegas??), and my dad, who obviously enjoyed Halloween just as much as we did.  I think that I might have been mad that my brother had a cooler costume-notice his big grin.  Yes, you can make fun of my hairstyle in the background picture.  It was the early 80s.  What can I say?

I remember the worst part of Halloween being that my mom made us eat a sensible dinner before we were allowed to go trick or treating.  We were both too excited about the evening's potential in the form of massive amounts of candy, and we were likely still sugared up from the Halloween party at school that day.  Looking back, she probably prevented many a stomach ache by filling us up enough, so that we didn't devour half of our goodies before the night was over.  Thanks, mom. 

When I was making this pasta dish for dinner last night, it struck me as one that might be appropriate to serve as a pre-trick or treating meal.  The bright orange color of the squash is perfectly festive for Halloween, and it has a nice, sweet, kid-friendly flavor.  The addition of Pecorino Romano gives the pasta some lighter similarities to macaroni and cheese, and the pasta provides lots of energy, needed to race around the neighborhood.  Best of all, this recipe is easy to make, it serves a small army, and adults will love it too. Here are my extra tips for this spicy and seasonal pasta:

• Pumpkin, acorn squash, or hubbard squash can all be substituted for the butternut squash in this recipe.  Just select whichever vegetable looks fresh and the most beautiful at your grocery store or farmer's market.
• You will likely find that most squash weigh more than 2 pounds, so you will have some leftovers.  If you have an entire half remaining, seed it and roast it face down, unpeeled, at 375F degrees until tender.  Turn the squash over, brush it lightly with butter, sprinkle with brown sugar and cinnamon, and continue to bake until the topping has melted and caramelized.  Season with salt and pepper and serve.  This is one of my favorite healthy meals.  You can also seed, peel, and dice leftover squash, toss with other vegetables, olive oil, and seasonings, and roast until tender and browned for a delicious autumn side dish.
• After you add the squash to the skillet, cook it until it is soft but not falling apart.  You want the squash to be tender, but you don't want it to turn into mush!
• Feel free to cut back on the amount of crushed red pepper for less spice or to substitute whole wheat pasta for a healthier twist on the recipe.
• 1 teaspoon of dried thyme may be substituted for the fresh thyme.
• Conchiglie is pasta that is shaped like a small shell.  Cavatelli is a type of pasta that is about 1-inch long with a rolled edge.  Its shape is similar to gnocchi, but cavatelli is composed of flour, semolina, and water, as opposed to gnocchi, which is composed of potato and flour.  Penne, rigatoni, farfalle, orecchiette, or fusilli can all be substituted. 

Conchiglie with Spicy Butternut Squash

Serves 8-10

Ingredients:

6 tablespoons extra-virgin olive oil

6 large garlic cloves, thinly sliced

1 large red onion, thinly sliced

2 teaspoons crushed red pepper

2 pounds butternut squash, peeled, seeded, cut into 1/2-inch cubes

1 tablespoon finely chopped fresh thyme

Salt and coarsely ground pepper

1 1/2 pounds uncooked conchiglie or cavatelli

3/4 cup freshly grated Pecorino Romano or Parmesan cheese

Bring a large pot of salted water to a boil.  In a large, deep skillet, heat the olive oil.  Add the garlic, onion, and crushed red pepper and cook over moderately high heat, stirring occasionally, until the garlic and onion are softened, about 5 minutes.  Add the squash and thyme, season with salt and pepper, and cook for 5 minutes, stirring occasionally.  Cover and cook over moderately low heat, stirring occasionally, until the squash is just tender, about 5 minutes.

Meanwhile, add the cavatelli to the pot of boiling water and cook until al dente.  Drain, reserving 1 cup of the pasta cooking water.  Add the cavatelli to the squash mixture in the skillet, stir in 1/2 cup of the pasta cooking water, and toss gently to combine.  Add the 3/4 cup of cheese, season with salt and pepper, and stir gently.  Add a little more pasta water if necessary.  Serve immediately, passing more cheese at the table. 

Pretzel Encrusted Mustard Baked Chicken

This past Saturday marked the first day of Oktoberfest, the celebration held annually in Munich, Germany, which attracts over 6 million thirsty individuals.  I'm really not certain why the majority of Oktoberfest is held in September, but since the Germans have been hosting this event for almost 200 years, they probably know what they are doing, so I'll give them the benefit of the doubt.  Over this 16-day party, revelers down over 1.5 million gallons of beer, 200,000 sausages, and massive amounts of schnitzel to the beat of an oom-pah-pah band.  All of this consumption does nothing but support the German stereotype of beer-guzzling, lederhosen-wearing, portly meat-lovers.   As a woman of German heritage, I am thankful that we at least have Heidi Klum to help detract from that image.

Personally, I'm not a huge fan of most German food, which often involves taking a starch and pairing it with more starch and a breaded protein (topped with starch).  All of this is usually washed down with a dark heavy beer, leaving you feeling like you just downed a pint of cement (paints a lovely picture, doesn't it?) 

What I do enjoy, however, are the German breads and pastries.  When my mom and I took a trip to Germany last December, I practically lived on fresh bakery rolls, stollen, and soft pretzels, which were sold everywhere.  I have always been a pretzel-lover.  When I grew up,  those big brown boxes of Snyder's sourdough pretzels were a staple in our pantry, and no trip to New York City would be complete unless I ate a salty soft pretzel with yellow mustard from a street vendor.  You can have your potato chips, Doritos, and Cheez-Its, but for now, I'll hang on to the pretzel sticks, rods, and twists. 

In honor of Oktoberfest, I present to you a recipe that takes my favorite carb-heavy German treat and turns it into a well-balanced and healthy entree.  Boneless, skinless chicken breasts are coated with a zesty mustard sauce, rolled in crushed pretzels, and then baked until crispy.  The entire dish takes about 40 minutes from start to finish, and it would probably pair nicely with a Lowenbrau, Hofbrau, or Trokenbeerenauslese (which I'm sure you all happen to have just lying around the house.) Here are some extra tips for this crispy coated chicken dish:

• In order to achieve a crisp topping, it is important to use thick hard pretzels, such as the sourdough (Snyders) or handmade varieties.
• If you want to add a bit of an extra "kick" to your recipe, try mixing a bit of cayenne pepper in with the pretzel crumbs, or add a few dashes of Tabasco sauce to the mustard dressing.
• This recipe can also be turned into a healthier variation on chicken fingers or chicken nuggets.  Coat the smaller sized portions of chicken per the directions, but adjust the baking time.
• If you don't have a good food processor, the pretzels can be crushed by placing them in a large zip-top bag and then rolling over them with a rolling pin until they are crushed.  The dressing can be whisked together in a large bowl.
• The baked chicken and dressing can be kept at room temperature for up to 2 hours.  The unbaked chicken can marinate in the mustard dressing for up to 4 hours. 

Pretzel Encrusted Baked Chicken

Serves 6

Ingredients:

4 cups coarsely crushed hard pretzels

1/2 cup olive oil

1/2 cup whole grain mustard

2 tablespoons Dijon mustard

1/4 cup water

3 tablespoons red wine vinegar

1 teaspoon dried thyme

Salt and freshly ground black pepper

6 boneless, skinless chicken breast halves

Preheat the oven to 400F degrees.  Line a baking sheet with foil and place a wire rack over the baking sheet.  Spray the rack with non-stick cooking spray.

In the work bowl of a food processor, pulse the pretzels until they are coarsely ground.  There should be a mixture of coarse chunks and fine crumbs.  Transfer the pretzels to a shallow dish.

Wipe out the food processor and then add the oil, whole grain and Dijon mustards, water, vinegar, and thyme and process until smooth.  Season with salt and pepper.

Place the chicken in a large, shallow bowl and pour half of the dressing over the chicken.  Turn the chicken to fully coat.  Dredge the chicken breasts in the pretzel crumbs and then place them on the wire rack. 

Bake the chicken for 25-30 minutes, or until cooked through.  Slice the chicken and serve warm or at room temperature with the remaining mustard sauce. 

Charred Tomato and Pesto Pizzas

The average American eats approximately 46 slices of pizza each year.  I guess I am below average in my contributions to this $40 billion piece of the restaurant industry pie.  On the other hand, if you look at our household contribution, we are most likely doing our part.  Eric does love his pizza.

I can count on one hand the number of times that I eat pizza each year.  That being said, when I decide to indulge in a slice, I am extremely picky as to where it comes from.  In Las Vegas, we always go to Settebello, a bit off the beaten Strip for any tourists planning to visit, but well worth the 15 minute drive.  The owner went all the way to Naples, Italy to find his pizza maker and pizza oven, they only use imported products, and their crust is charred on the outside, chewy on the inside.  I am a connoisseur of pizza crust and anything but the best is a deal breaker for me.

My brother, Jay, used to live in New York City, and any time that I would visit him, I would always want to go to John's Pizza on Bleecker Street.  They've been around for almost 90 years, so they must be doing something right, right?  To me, this is straightforward New York pizza: Thin, slightly charred crust, seasoned sauce, and fresh cheese.  You just know that they have a bunch of guys in the back named Vinnie, Tony, Frankie..........oh, and John.

When I visit my parents in Delaware, we almost always make the half-hour drive up to Pizza By Elizabeths, a sort of gourmet twist on the California Pizza Kitchen style pizza.  Owned by two ladies named Elizabeth, each pizza on the menu has an Elizabeth (or Betty)connection, such as "The Taylor" or "The Rubble."  Toppings choices are abundant, from meats to veggies, to cheeses, so this is not a place for the indecisive, but you can actually leave feeling like you've had a well-rounded and healthy meal.

This version was inspired by a combination of my three favorite pizza joints.  The simple tomato, basil, and cheese on a thin crust is my nod to John's.  The individual size and healthiness factor is a la Elizabeths, and the authentic Italian look and crisp chewy crust is so Settebello.  Serve it as snack or as a meal alongside a salad.  Here are some extra tips for these tomato-topped crowd pleasers:

• The pizza dough for this recipe can either be homemade or store bought.  I do not recommend buying the processed pizza dough that comes in a tube, rather, try to find a higher quality version, such as the kind sold at Trader Joe's for about $1.99.  You will need two of these for this recipe.
• If you choose to make your own crust (which is much easier than it seems), I recommend Ina Garten's recipe, which I have been using for years.  Sometimes I change it up a bit by using whole wheat flour or by adding fresh, finely chopped herbs to the dough.
• For a homemade pesto recipe, check out my Arugula Walnut Pesto Chicken Salad post.  You might need to thin the pesto that you are using out with a bit of hot water in order to be able to drizzle it over the pizza. 
• Feel free to substitute other cheeses, such as fontina, buffalo mozzarella, or asiago for the ones below. 
• Panko are Japanese breadcrumbs, and they can be found in the Asian foods section of most grocery stores.

Charred Tomato and Pesto Pizzas

Serves 6

Ingredients:

3/4 pound grape tomatoes

1/4 cup panko breadcrumbs

3 cloves fresh garlic, thinly sliced

1 large shallot, thinly sliced

5 fresh basil leaves, roughly chopped

2 tablespoons extra-virgin olive oil

1/4 teaspoon crushed red pepper (optional)

Salt and pepper to taste

Homemade or store-bought pizza dough (see note above)

1 cup grated aged Gouda cheese

1/2 cup freshly grated Parmigiano--Reggiano cheese

Fresh or store-bought pesto

Preheat the broiler.   In a medium baking dish, toss the tomatoes with the panko, garlic, shallot, basil, olive oil, and crushed red pepper.  Season with salt and pepper.  Broil the tomato mixture, about 6 inches away from the heat, for about 5 minutes, or until the tomatoes are lightly browned and start to pop.

Preheat the oven to 500F degrees.  Set a pizza stone on the bottom rack and heat for at least 15 minutes.

On a lightly floured work surface, roll out each ball of pizza dough to a 7-inch round.  Transfer the rounds to the bottom side of a baking sheet or another flat surface from which you can easily transfer the rounds to the pizza stone.  Spoon one-sixth of the tomato topping on each round.  Slide the pizzas onto the heated stone and bake for about 5 minutes, or until sizzling and just set.  Remove from the oven and sprinkle each with one-sixth of the Gouda and Parmigiano-Reggiano cheeses.  Return the pizzas to the oven and bake for about 5 minutes longer, until the cheeses are melted and the crust is lightly browned.  Drizzle with some of the pesto and serve.  Repeat the process with the remaining dough, toppings, cheeses, and pesto. 

Sake-Soy Marinated Pork and Pineapple Kebabs

I consider myself to be a very adventurous eater.  Mind you, I'm not about to go head to head with Anthony Bourdain in a who-can-eat-the-grossest-thing competition, but I'll try just about anything once (so long as it doesn't contain mayonnaise.)  At Thai restaurants, I'll order my food at a level 8 on the heat scale, which usually results in the server giving me that "are you sure?" expression.  When dining out, if a chef recommends them, I'll take on tartares, polish off hot peppers, and even enjoy eel.  Some of the best dishes that I have ever tasted are ones that took me out of my culinary comfort zone.  When mom said "Try it.  You might like it.", she really knew what she was talking about!

My stomach might be steel-coated when it comes to food, but alcohol is an entirely different story altogether.  I learned this the hard way.  For the most part, I am strictly a wine drinker.  Oh sure, I'll have the obligatory Baileys and coffee apres-ski or the margarita in Mexico, but painful encounters with a sidecar (I still don't know what possessed me to order one) and multiple mojitos taught me a lesson that will be tough to forget.  Therefore, when I untwist the cap of the rum, brandy, or Grand Marnier bottles at home, chances are pretty good that they are just part of my latest recipe. 

With regards to cooking and baking, a little bit of alcohol goes a long way.  Simmering some Kahlua with sugar and water creates a coffee-flavored simple syrup for a chocolate cake.  Adding a few tablespoons of brandy as you saute wild mushrooms gives them a slightly rich twist.  Marinating meats in various wine and spirit reductions  helps to tenderize and infuses them with flavor.  While technically, I know, sake is a wine, its proof level is high enough for me to reserve it for kitchen creations.  In this recipe, a simple marinade of 3 items works wonders on the pork tenderloin.  Paired with juicy grilled pineapple (if you've never grilled fruit before, you're missing out), and charred red onions, you've got a meal that is salty, sweet, sour, juicy, crunchy, and healthy to boot!Here are a few extra tips for these sake-soaked skewers:

• Mirin is sweet rice wine, and it can be found in the Asian foods section of your grocery store.  Be sure not to confuse it with rice wine vinegar, which has a very different flavor profile!
• Sake or rice wine can likely be found in the wine section of most grocery stores, and it is usually located with some of the other international wines.  Don't spend a fortune on the sake, as it is just being used as part of a marinade and for tenderizing the pork.
• This marinade would work well with any number of proteins.  Cubed chicken breasts or thighs, beef tenderloin or sirloin, or even firm fish like salmon, halibut, or tuna would be good choices for pork substitutes.
• If you don't have an outdoor grill, you can prepare these over an indoor grillpan.
• If your skewers are not long enough to support 3 pieces of each component, then use 12 skewers with 2 pieces of each component instead.
• Serve these kabobs over steam brown rice, rice pilaf, or couscous.

Sake-Soy Marinated Pork and Pineapple Kebabs

Serves 4

Ingredients:

1/2 cup mirin

1/2 cup sake

1/4 cup soy sauce

1 1/4 pounds pork tenderloin, trimmed and cut into 24 pieces

24 (1-inch) pieces red onion

24 (1-inch) cubes pineapple

In a small saucepan, combine the mirin, sake, and soy sauce and bring to a boil.  Cook the mixture over medium heat until it has reduced to about 3/4 cup, 8 minutes.  Remove the mixture from the heat, transfer it to a medium bowl, and cool completely.

Add the pork to the cooled marinade and toss to coat.  Cover and marinate in the refrigerator for at least 2 hours and up to 6 hours.

Heat a grill over medium-high heat.

Using a slotted spoon, remove the pork from the bowl, reserving the marinade.  Transfer the marinade to a small saucepan and bring it to a boil.  Reduce the heat and simmer for 5 minutes.  Cool slightly.

Thread 3 pork cubes, 3 red onion pieces, and 3 pineapple cubes alternately onto each of 8 skewers.  Place the kebabs on a grill rack coated with cooking spray and grill until lightly charred, about 3 minutes per side, basting frequently with the reserved marinade.

Whole Grain Penne "Caprese"

I would like to start this post by extending a sincere "thank you" to Haley Suzanne at Appoggiatura (gosh, I hope I didn't butcher the spelling) for an award that she honored me with.  Apparently, I occasionally "make her day," via this blog and my "sunny disposition."  Obviously, she hasn't seen me before I have my morning caffeine fix.  Seriously though, Haley, I am humbled by your kind words, and I encourage everyone to click on over to Haley's beautifully photographed blog for a sampling of her culinary grace notes, as she so eloquently puts it (although I would love to say that I came up with that phrase on my own.)   As the recipient of this award, I am now tasked with passing it on to some other bloggers who make me smile.  After many sleepless nights of surfing the blogosphere, analyzing posts, and agonizing over who would make the cut---O.K., I'm over-dramatizing this a bit.  Here are five talented bloggers who help to brighten my day (drumroll):

1. Candy, at The Courageous Cook, has a fairly new blog, but with her lighthearted and amusing stories, which accompany each recipe, I am a frequent reader.  Candy is also a talented contest cook, who is heading to the Gilroy Garlic Festival next week, so stop by and wish her luck!
2. Anne, at Cooking With Anne, always has the most beautiful photos of what is growing in her garden in Pennsylvania.  I was particularly captivated by the squash blossoms.
3. Shannon, from Writing as I Eat, is not only a talented cook, but a darn funny one too!  Read her post about her recent trip (her third) to the Pillsbury Bakeoff.  I told you that she is talented.  You might have also seen her as one of the featured contestants on Food Network's coverage of the Bakeoff.  She had that sinful looking tart....
4. I like to visit Jeni at I Found Happy because she writes all about Durham, North Carolina, where I went to grad school, and one of the sleeper great food cities in America.  Jeni, next time you go to Foster's, tell Sara Foster I said "hi!"
5. Finally, for dessert, there's Amy of Sweet Freak.  How can you not love a site whose URL is dessertsfordinner.com?  Amy's blog is all about NYC's best sweets, and boy, am I going to be well equipped with ideas come my next trip to the Big Apple!

So there you have it, my sure-to-cause-a-smile list 'o blogs.  Drop by over your morning coffee and start your day out right!

Today, keeping with yesterday's "marathon training" theme, I made one of Eric's favorite pasta  salads for him to graze on over the next few days.  Named after the traditional basil, tomato, mozzarella Caprese salad, this recipe was inspired by one of Ina Garten's many simply delicious "why didn't I think of that?" creations, which I've worked on enough times to finally tweak it to perfectly suit our tastes.  Because it is a lighter pasta dish, this recipe works year-round, and from my experience, it is a true crowd pleaser, so keep it in mind for your next potluck or dinner party.  Here are a few tips from preparing this colorful, healthy, and hearty dish:

• Pine nuts can be expensive, so if you don't have any on hand, or if you cannot find some at a reasonable price, then by all means substitute some toasted and chopped walnuts or hazelnuts for a similar effect.
• Depending on whether or not I can find good basil in my grocery store, I'll often substitute chopped arugula, which has a bit more of a bite, but it works very nicely in this recipe.
• This dish can be served hot, cold, or at room temperature.  Serve it as a main dish, or use it as a side for grilled chicken or fish.
• I mentioned this in previous postings, but my current preferred pasta is the line that includes flaxseeds from Trader Joe's.  This pasta has great texture, a nutty flavor, and at 99 cents per pound, you can't beat the price. 
• If you can't find good ripe tomatoes, feel free to substitute a 14-ounce can of diced tomatoes or fire-roasted diced tomatoes.

Whole Grain Penne "Caprese"

Serves 6-8

Ingredients:

8 ounces whole grain pasta

14 sun-dried tomatoes, packed in oil, divided

2 tablespoons red wine vinegar

6 tablespoons extra-virgin olive oil

2 large cloves garlic, peeled and diced

2 teaspoons capers, drained

3/4 cup kalamata olives, pitted, divided

1/2 teaspoon crushed red pepper

1 pound ripe roma tomatoes, coarsely chopped

Salt and pepper to taste

12 ounces fresh mozzarella, cut into 1/3-inch cubes

1/3 cup pine nuts, lightly toasted

3/4 cup freshly grated Parmesan cheese

1 cup loosely packed basil leaves, julienned

In a pot of boiling salted water, cook the pasta until it is al dente, according to package directions.  Drain the pasta and toss it with some olive oil in order to prevent it from sticking.  Place the pasta in a large bowl.

In the bowl of a food processor, combine 7 of the sun-dried tomatoes, the red wine vinegar, olive oil, garlic, capers, 4 olives, and the crushed red pepper.  Puree the mixture until fairly smooth.  Add half of the tomatoes to the processor, and pulse several times, until the mixture is almost smooth.  Add the other half of the tomatoes, and pulse 2 or 3 times, so that the sauce contains larger pieces of tomato.  Season with salt and pepper.

Chop the remaining kalamata olives and sundried tomatoes and add them to the pasta in the bowl.  Add the mozzarella and pine nuts to the bowl and toss to combine.  Pour the sauce over the pasta, sprinkle with the Parmesan and the basil, and toss well to coat.