Potluck Parties: Magazine Club March—The ESP Phenomenon
Phoebe and Cara, THE QUARTER-LIFE COOKS
Serves 6Adapted from Roasted Tomato Caprese Salad in Barefoot Contessa Back to Basics (2008)Ingredients12 plum tomatoes, seeded and cored (you can skip this step; Leora reported it was laborious, and hey, I like the seeds)
1/4 cup olive oil
1 1/2 tablespoons balsamic vinegar
2 garlic cloves, minced
2 teaspoons sugar
16 ounces fresh mozzarellaPreheat oven to 275°F. Arrange tomatoes on a baking sheet cut side up. Drizzle with olive oil and vinegar. Sprinkle with garlic, sugar, 1 1/2 teaspoons salt, and pepper. Roast for 2 hours, until tomatoes have caramelized.
Remove from the oven and lay a piece of mozzeralla on top of each basil. Add a basil leaf, drizzle with more olive oil if you like, and serve warm or room temperature.
This tofu is similar to some of the roasted tofu slices Cara has been making, but it has far fewer ingredients. It’s become something of a Leora Mag-Club staple as well.
1 pound firm or extra-firm tofu
1 tablespoon oil
1 tablespoon honey
2 tablespoons soy sauce
Preheat the oven to 400°F. Cut the tofu into 1/2 inch thick slices. Blot with towels, then cut into 1/2 inch squares.Combine the honey, oil, and soy sauce in a mixing bowl. Add the tofu and mix gently. Bake in a foil-lined pan, tossing occasionally, 30-40 minutes until browned.Sarah’s DishAt some point during the last year, Sarah went from the designated wine-bearer at potlucks to one of their most stalwart contributors. First there were the black-and-white cookies, then the thick-crusted goat cheese pizza. After an interlude of gooey blondies, brownies, and pecan bars, she had planned to make a veggie torte or spinach pie, but feeling kind of under the weather on Sunday, the thought of spending time with her oven was daunting. It made her kind of queasy. The result? This summery pasta dish inspired by the first day of spring that took almost no prep time and was great at room temp.
Summer Garden Pasta
Adapted from Barefoot Contessa at Home
For the pasta, Sarah used fresh angel hair, and it was really, really good.
2 pints cherry tomatoes, halved
6 cloves of garlic, minced
basil leaves, torn
1/2 teaspoon red pepper flakes
1/4 teaspoon pepper
1 pound angel hair pasta
1 cup Parmesan cheese, grated
Combine the tomatoes with the olive oil, basil, red pepper flakes, 1/2 teaspoon salt, and pepper in a large bowl. Cover and let marinate at room temperature for 4 hours.
Just before serving, bring a large pot of water to boil. Add salt adn the pasta. Cook al dente according to pacakage direction (if fresh, this happens really, really quickly–in about two minutes–so stay by the pot). Drain, add to the bowl of tomatoes. Toss with the cheese and extra basil leaves and serve.