…I can’t believe it but little hart & garnet has been around for a year. Woo!
While I wish I could tell you what I was doing on this blog, I would be completely lying. The food blog that I set out to create turned into a lifestyle blog that is ultimately centered around food & I’m ok with that. No fancy cameras or food styling, no cleverly composed recipes, just me, my appetite, my adventures, and the comfort of my kitchen. Dustin said it best the other day in referring to its theme & description, “it’s the emotional side of food” & I couldn’t agree more.
I always have a story to tell, a sentiment to express, or some sappy experience to relive, because that’s what inspires my writing. Of course, the food itself inspires what I write, but the varying emotions behind the experience of eating is what really has fueled this blog for a year.
As the next year churns, I will continue to scribe sappy tales, lament over delicious food, and get emotional about ALL OF IT!
And I will leave you with one of my best “off-book” recipes that I whipped up last Monday evening, a perfect pasta dish for a celebratory one year anniversary of whatever it may be.
Note: Ok so I lied…this recipe isn’t completely “off-book”. The roasted tomatoes with ground coriander came from Molly Wizenberg over at Orangette, the queen of food blogging. Molly slow roasts her tomatoes for a very long time, I’m too impatient for such deliciousness as summertime tomatoes, so I did an abridged version.
Cavatelli with Tomatoes & Pancetta
-4-5 cloves of garlic
-20-30 grape tomatoes, halved
-1 tsp. sea salt
-1/2 tsp. ground coriander
-6-8 thin slices of pancetta
-8 oz. cavatelli or any other small tubular shaped pasta
-1 Tbsp. balsamic vinegar
-Parsley, for garnish
-Shaved Parmesan, for garnish
-Preheat oven to 300 degrees Farenheit. Keep garlic cloves in their paper wrappings but slice off the tip of each clove, exposing a small amount of the raw clove. Drizzle cloves with 1 Tbsp. of olive oil, wrap in foil, and place in oven. Roast for 30-40 minutes or until tender. Garlic should be soft & can easily be popped out of the paper wrapping once done.
-Lay halved grape tomatoes on a sheet pan, drizzle with 1 Tbsp. of olive oil, sea salt, & coriander. Roast for 45-50 minutes.
-Garlic & tomatoes can be roasted at the same time. Cloves will be done about 10-15 minutes before tomatoes, once cloves are removed turn up the temperature to 350 degrees Farenheit for remaining time of the tomatoes.
-With 10 minutes or so left of the tomatoes, bring a pot of salted water to a boil, cook cavatelli to desired texture (al dente!) 9-10 minutes, drain.
-While cavatelli is cooking, brown the pancetta in a cast-iron skillet over medium heat, 5-6 minutes.
-Once pancetta is just getting crispy, transfer into a large sauté pan (I used my non-stick), along with roasted tomatoes, and shelled cloves of roasted garlic, combine & cook over low to medium heat, 2-3 minutes.
-Add the cavatelli to the pan, combine. Add 1 Tbsp. of balsamic vinegar (a splash of wine would also work great here), continue to cook 2-3 more minutes.
-Serve with freshly minced parsley & large shavings of Parmesan cheese.
Yield: 4 servings or 2 servings for very hungry people
Happy One Year Anniversary hart & garnet; the emotional side of food…