Friday, August 27, 2010

Eating and Reading

This looks exactly like the mix of tomatoes I used for the Cheeca Sauce.
I got my copy of Mockingjay on Thursday and even though I'm happy to have it in my hand it wasn't as exciting as (the old days) getting the new Harry Potter in the late post on the same day.  Those were some thrilling days, waiting in the driveway for the UPS man to hand deliver it in its brown wrapper.  My son is taking his turn first since I am still enjoying Shiver.  I have the third book in the Millenium series to read but maybe I'll tuck Mockingjay inbetween. 


In other household news I have gazillions of tomatoes in every size including tons of cherry tomatoes and these tiny, yellow pear-shaped ones so tonight I boiled water, made pasta and whipped up this so easy sauce from my food goddess, Giada. 

Checca Saucee
Giada De Laurentis's everyday italian

12 ounces of cherry tomatoes, halved
3 scallions (white and pale parts only), coarsely chopped
3 garlic cloves
1 ounce parmesan cheese, coarsely chopped
8 fresh basil leaves
3 T. olive oil
4 ounces fresh mozzarella cheese, cut into 1/2 inch cubes
1/2 tsp sea salt
1/2 tsp freshly ground pepper

In the bowl of food processor, pulse the first six ingredients just until the tomatoes are coarsely chopped.  Transfer the sauce to pasta bowl and stir in the mozzarella cheese, salt and pepper.  Toss freshly cooked and drained pasta into sauce and season with more salt and pepper, if needed. 
I scrapped more Parmesan on to individual servings as well.  I love this sauce because it's raw and so easy! 

I did make the pickles last weekend and they worked.  We are letting them sit for two weeks but we had extra so we've been eating them like an appetizer.  It was a great family project and we are going to repeat it this week sometime with 5 lbs of cucumbers from a friend's garden.

What are you reading and eating this weekend?
  This post is part of Weekend Cooking hosted by Beth Fish Reads.