September 23, 2012

Rustic Measures Roasted Tomato and Truffle Pasta


It's very early fall and the tomatoes are still magnificent in Jersey.  This simple pasta is very satisfying and easy to make.


  • 4 cups of cherry tomatoes - red, yellow, or orange

  • 1/4 cup good olive oil

  • 1/4 cup of finely chopped fresh basil

  • 1 bag of good quality pasta.  I used Rigatoni.  Penne would work well also.

  • 2 Tablespoons of finely diced shallot

  • 1 Tablespoon of butter

  • 1 cup of grated parmesan cheese

  • Drizzle of white truffle oil

Preparation:   Heat your oven to 400 degrees.   Cut tomatoes in half and put in a bowl.  Coat tomatoes in 2 tablespoons of olive oil and give them a stir, making sure all are coated.  Spread the tomatoes onto a baking pan (with sides) and season liberally with kosher salt.  Roast tomoatos in the oven for 20 minutes.  After 10 minutes, mix them around to make sure they don't get too brown.  While your tomatoes are roasting, boil water for the pasta.  While that's happening, heat 1 tablespoon of olive oil in a pan and then sautee diced shallots on a low/medium flame for about 5-7 minutes.  Turn heat off.   Cook pasta according to the instructions BUT check a few minutes before they should be done and make it al dente.  Do not overcook pasta - mushy pasta is gross.  Ok, onward.  When the tomatoes are done, add them to your pan with the shallots in there.  Turn heat back onto low and melt 1 T of butter in the tomato sauce.  Add a little more olive oil to loosen it up.  When the pasta is ready, drain the pasta reserving about 3 T of the cooking liquid.  Add the cooking liquid to the tomato sauce and then add the pasta, stirring everything together into one happy mixture.  Once everything is combined, add the parmesan cheese and drizzle the truffle oil on and voila!  Heaven.

September 16, 2012

Easy Rugelach Recipe

L'Shanah Tovah everyone!  Here is an easy "fridge to table" recipe for Rugelach.  

1 box of Pillsbury Ready Made Pie Crusts OR any good ready made pastry/pie dough.  I hear French Picnic brand from Whole Foods is amazing but could not find any so I used Pillsbury which was just fine even with the lard and trans fats and whatnot.
1/2 jar of good quality berry preserves (do not use jam, use whole fruit preserves)
1/2 cup finely chopped walnuts
1/2 cup sugar + 1T cinnamon (mixed together)
  • Put cinnamon & sugar mixture on a clean work surface/cutting board and spread it around
  • Unroll the pie crust and lay it flat on top of the sugared work surface
  • Roll the pie crust out until it's in a rectangular shape
  • Spread the fruit preserves all over the crust
  • Sprinkle the walnuts all over 
  • Sprinkle a little more cinnamon/sugar mixture
  • Add some raisins or currants if you want to 
  • Roll up the pie crust into a log
  • Trim off the uneaven ends
  • With a serrated knife, cut the log crosswise into 1 inch wide Rugelach 
  • Place cookies on a parchment paper lined baking sheet 
  • Bake at 400 degrees for 20 minutes