10 October 21, 2014 - Peach, Basil, and Arugula Salad; Spaghetti and Shrimp "Fra Diavolo"

Salad - The Art of Simple Food II
Rocket Salad with Babcock Peaches and Basil

recommended to use Fine Verde basil leaves

Wash and dry well:
    4 handfuls of rocket (arugula)
Make vinaigrette. Mix together:
   2 teaspoons red wine vinegar or 1 T fruit pickle brine
   1 large vasic sprig, gently smashed
   salt, fresh ground black pepper
Let sit for a few minutes, and whisk in:
   3 T evoo
Taste for salt and acid and adjust as needed
Carefully peel:
   1 large or 2 medium Babcock peaches
If peaches are fully ripe, peels will pull right off. Otherwise, dunk in boiling water for 5 seconds and then into ice water. If not using the peach right away, cover with a damp towel.
When ready to serve, toss the rocket with the dressing and:
   1 T vino verde basil leaves or chiffonade of basil
Arrange on plate.  Cut the peeled peach in two and twist halves apart.  Pry out the stone and slice halves into 1/4" slices. Arrange slices in rocket and serve

NOTES:
* increase red wine vinegar to at least 1 T maybe a little more
* didn't use Babcock, but should use freestone variety for ease
* tossed arugula with evoo, basil, and peaches and salt/pepper, THEN tossed in vinegar and served immediately


Pasta with Shrimp in Spicy Sauce

1/2 sweet onion, diced
1 tsp (about) crushed red pepper
1/4 tsp (about) mixed italian herbs
salt/pepper, evoo
1 large can San Marzano tomatoes
1/4 c white wine (about)
1 lb shrimp (ideally, frozen)- defrosted
pasta noodles

Put shrimp in colander, run cold water over to begin defrosting
Put pasta water on to boil
Puree tomatoes, roughly
Dice onion, add to pan heated with evoo
Salt and add crushed pepper to onion, stirring frequently while sauteing
As onion cooks and the pan dries, add white wine to deglaze
Add a little more crushed red pepper, stir, allow wine to reduce nearly all the way
Add pureed tomato, bring to a simmer, reduce heat and low simmer for 10 min
Add pasta to boiling water, cook according to package (approx 10 min)
Add shrimp, stir, turn off heat, let sit for a few minutes
When pasta has just a minute or so left, turn heat back on for sauce, stir to cook shrimp. Once shimp look opaque and colored, turn off heat.
When pasta is finished, strain it and add to the sauce (can leave some pasta water with pasta)
Toss pasta with sauce and shrimp, reheat if necessary, serve immediately

NOTES:
* taste for spiciness throughout!!