To say that my friend LB uses the term ‘a glass of wine’ euphemistically is an understatement. We wanted to meet up for happy hour to talk food biz for a bit when she suggested I go to her house to drink some of this velvet in a glass. Who me? A silky smooth California Cab? Yup, I’ll do that.
Now neither of us has money to buy a business. And neither of us has the energy left for the one to two-woman catering life that starts at 4 am and finishes with endless dirty dishes at midnight. So we discussed a couple of business opportunities; recalled nights that we haven’t been able to get out of our cars at the end of the night, or how for some reason you collapse on the floor rather than the couch (I think because it’s cooler) and decided not to think about the opportunities much more for the night and worked on our Cult Cab.
I figured I’d be heading home in a little while when LB starts bringing out broccoli rabe, tomatoes, squash and fresh cod, pasta… I slowed my sipping, because I wasn’t going to miss out on that part of my ‘glass of wine!’
She started with the rabe, cooking it the way she learned from her Italian grandmother. Olive oil and minced garlic to start, then add the rabe and sauté. Then we added tomato wedges, some water and let it all keep cooking.
Season lightly and grate fontina or asiago cheese into it, and LB likes to always finish or add a little more oil. When you platter it add a little more cheese. I could have eaten the entire platter. easily.
Then she sautéed summer squash, added canned tomatoes and once it was cooked she lightly mashed it and used it as the poaching medium for the cod. Delicious!
Ok, then she served some pasta with a peach and tomato sauté that was very good too, but she kept complaining that it had lost its luster overnight. So the other day I decided to try it. I had tomatoes from the CSA and peaches from LB, and I had boiled wheat spaghetti the night before. I just sautéed some shallot with the tomatoes and peaches and it is so bright and fresh and delicious and inexpensive and healthy. I made it again for the 3rd time today. Who knew? Thanks LB!
Peach and Tomato Pasta
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Just trust me.
1 shallot, sliced
1-2 tomatoes, large dice
1-2 peaches, large dice
2 Tbsp olive oil
2 Tbsp parmesan, grated
- sauté the shallot 30 seconds to 1 minute over medium high heat
- increase heat, add the tomatoes and peaches
- add a little water if the mix is drying out
- serve over pasta with cheese