TUNA & HUMMUS SANDWICH, THANKS TO INA GARTEN, THE BAREFOOT CONTESSA
This is my prediction. After reading this post you’ll open your cupboard doors or walk into your pantry, put your hands on your hips and take a mental inventory. Whether you’re into cooking or would rather not, it’s smart, if only for safety’s sake, to stock your pantry well. The question? Can you feed the two-legged/four-legged mouths in your home, for one week, from your pantry?
MY PANTRY, HOMEMADE INGREDIENTS THAT MAKE SIMPLE MEALS YOUR OWN by Alice Waters
Alice Waters, an American culinary icon and author of 12 books about food, recently published her 13th entitled “My Pantry, Homemade Ingredients That Make Simple Meals Your Own”. Being a Waters’ devotee, I ordered the book. When it arrived, I thumbed through the 135 pages but it was her Introduction that reminded me why I honor this woman.
MY PANTRY WAS UP TO THE TASK OF PROVIDING “COMING HOME PASTA” WHEN I RETURNED TO ASPEN AFTER AN 8-DAY TRIP.
“A familiar pantry,” she writes, “is like being surrounded by friends who won’t let you down. No matter how tired I am, at least I’ll be able to dream up something to cook — something delicious! — and right away, too.”
IT’S ALWAYS GREAT TO COME HOME AND THIS PASTA IS COMFORT FOOD AT ITS BEST.
It was her opening sentence, however, that threw down the gauntlet for this week’s post. “When I come back from a trip, one of the first things I need to do is walk into my kitchen and look around. A pantry is not just a shortcut to cooking something special in a hurry, it also encourages the best kind of impromptu cooking.”
BETSY’S AND MY FIRST STOP IN BOSTON WAS AT JFK’S PRESIDENTIAL LIBRARY.
THIS IS A REPLICA OF THE CBS STUDIO WITH WALTER CRONKITE’S DESK AT WHICH HE ANNOUNCED THE VICTORY OF JFK AGAINST RICHARD NIXON IN THE 1960 ELECTION. THE RCA PROJECTION CAMERA IS TO THE LEFT.
Since I was leaving for an 8-day journey, I challenged myself to let my pantry create the meals for at least two days upon my return. So, while catching up on sleep (my usual 8:30pm lights-out routine would be severely interrupted), unpacking, returning calls and wading through a week’s mail, I’d survive on what was already in-house.
FDR’S PRESIDENTIA;L LIBRARY. OF THE 11 LIBRARIES I’VE VISITED THIS IS, IN MY OPINION, THE MOST WELL DONE AND MY FAVORITE.
SPRINGWOOD, THE LIFELONG HOME OF FDR. DIANE, ANOTHER FFWD COLLEAGUE, JOINED US FOR SATURDAY.
Fast forward to last Tuesday. Trip over. Early in the morning, my friend, Betsy, drove me to the Boston airport to catch my 4-hour flight to Denver. After arriving in the Mile-High city and retrieving my bags, I waved down a shuttle which dropped me by my parked car. I was Aspen-bound. Four hours later, cruising by Whole Foods and City Market in El Jebel, I wished I hadn’t read that damn book! By the time I reached Aspen and drove by the Hickory House (best ribs in town), I was silently cursing Alice Waters.
THIS IS THE BACKYARD OF VAL-KILL, ELEANOR ROOSEVELT’S LAST HOME WHERE THE HOT DOG SUMMIT OF 1939 BETWEEN FDR AND KING GEORGE V! OF ENGLAND TOOK PLACE. THOSE HOTDOGS WERE ROASTED ON THIS GRILL.
OCTOBER 11th WAS ELEANOR ROOSEVELT’S 131ST BIRTHDAY. WE PARTICIPATED IN A GRAVESIDE MEMORIAL CEREMONY AND THEN JOINED EVERYONE FOR A CELEBRATION AND BIRTHDAY CAKE.
Tired and hungry I decided to mimic Water’s menu. Coming Home Pasta: spaghetti tossed with a heap of sautéed garlic, dried chile flakes, a salted anchovy and handful of chopped parsley, ‘is what I always make for myself when returning from a trip,’ she writes.
SIX OF THE FRENCH FRIDAYS WITH DORIE GROUP DINING AT THE BOCUSE RESTAURANT AT THE CIA. Patty Stormer photo.
If this sounds familiar, Ina Garten’s version is called Spaghetti Aglio e Olio. I meshed the two recipes. It couldn’t have been easier, faster or more delicious. Most ingredients were in my pantry. I cut/refreshed parsley, in its last gasp but still growing on my balcony, grated an end chunk of Parmesan cheese and pulled half a whole-wheat baguette from the freezer. (Okay, the freezer thing, that was cheating.)
WE ALL WERE INVITED INTO THE KITCHEN FOR A TOUR (No, we didn’t ask!). THIS IS THE PROFESSOR CHEF AND OUR STUDENT WAITER.
My two-day challenge ends when I share this post with you. I didn’t starve. It was fun. I win. Oatmeal topped with dried dates or apricots. A hard-boiled egg. Popcorn, my fave snack. And, Ina’s Tuna & Hummus Sandwich. The leftover tuna mix was also fantastic with cheese, a grilled tuna melt.
BETSY AND I RETURNED ON THE NEXT DAY TO TOUR THE VERY BEAUTIFUL CIA CAMPUS.
While I may not make all Water’s suggested recipes myself, her book, packed with spice mixtures, sweet and savory preserves, grains, legumes and condiments, is loaded with ideas. Her All-Purpose Pickling Brine has my head spinning. (Stay tuned.) The Panforte recipe is doable. And, when I go shopping tomorrow to replenish my pantry, I’ll do it more skillfully.
BETSY TOOK ME TO AUTHORS RIDGE IN SLEEPY HOLLOW CEMETERY IN CONCORD, MASSACHUSETTS TO SEE THE GRAVESITES OF EMERSON, THOREAU, ALCOTT AND HAWTHORNE. I AM NOT EMBARRASSED TO SAY I WAS THRILLED. THIS IS EMERSON’S TOMBSTONE.
My recent journey to Boston and Hyde Park exceeded my expectations, thanks in part to the generosity of Betsy Pollack-Benjamin. Although Betsy and I had met only once, she’s been my virtual friend for years, having shared administrative duties on French Fridays with Dorie. When we finished cooking through Greenspan’s Around My French Table, our responsibilities ended but our friendship did not.
LOUISA M. ALCOTT GRAVESITE
THOREAU’S TOMBSTONE.
These photos are a brief glimpse of our trip’s highlights. The premier memory was our dinner at The Bocuse Restaurant in Hyde Park’s prestigious Culinary Institute of America. We were joined by other FFWD colleagues who lived nearby in New York and Pennsylvania. “Nearby” translates to Cher & Joe (4-hours RT); Diane (2-hours RT) and Tricia & Ro, who stayed overnight, (6-hours RT). This evening, six months in the planning, was second to none, without equal.
COMING HOME PASTA/SPAGHETTI AGLIO e OLIO adapted from Waters & Garten
Serves 2
INGREDIENTS
Kosher salt
1/2 pound dried spaghetti, such as DeCecco
1/2 cup good olive oil
5 large garlic cloves, cut into thin slivers
1/2 teaspoon crushed red pepper flakes
1 salted anchovy, chopped roughly
1/2 cup minced fresh parsley
1/2 – 1 cup freshly grated Parmesan cheese, plus extra for serving
DIRECTIONS
.
1. Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.
2. Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges. Don’t overcook it! Add the red pepper flakes and chopped sardine and cook for 30 seconds more.
3.Carefully add the reserved pasta-cooking water to the garlic/oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.
4. Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side, if desired.
TUNA & HUMMUS SANDWICHES, minimally adapted from Ina Garten, Barefoot Contessa, How Easy is That?
INGREDIENTS
Makes 2 Sandwiches
5 ounces canned tuna packed in olive oil
1/4 cup minced celery
1 tablespoon minced yellow onion
1 tablespoon of capers, rinsed
1 tablespoon minced cornichons
2 tablespoons freshly squeezed lemon juice
1-2 tablespoons good mayonnaise
1 teaspoon Dijon mustard
1/3 cup fresh parsley, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Rustic artisan bread or baguette, sliced 1/2 inch thick
Hummus, store-bought or homemade
DIRECTIONS:
1.Drain the oil from the tuna.. Place the tuna in a mixing bowl and flake it with a fork.
2. Add the celery, onion, cornichons, lemon juice, mayonnaise, the mustard, salt, and pepper and mix well. Cover and refrigerate for a few hours to allow the flavors to develop.
3. When ready to serve, toast the bread and spread each slice with a layer of hummus. Spread the tuna mixture on each piece of bread and garnish with minded parsley.
4. Serve immediately.
TIP: Although I had an unopened container of Classic Hummus in the fridge, you can also make your own. Garten includes a tasty hummus recipe in her cookbook and Waters has a Hummus with Preserved Lemons recipe in hers.
Coming Home Pasta…what a sweet name. I want to gobble it up right now.
I do have all the items I need for it in the pantry, except anchovies, those hairy li’l salty fishies.
But, we’ll see what we can do.
Skip the anchovies, Coco. While just one or two does add a special flavor to the pasta, it’s not necessary. Thanks for visiting my blog.
You never miss a beat…a week long trip…returning home and your weekly blog out and wonderful as always!
Thank you, Luky. We were on-the-move all the time. I had a terrific time but it’s always great to get home to Aspen. And, there’s still some color.
Love this post Mary!! We sometimes make a version of coming home pasta! Great idea– so want to hear about the FDR and JFK libraries …. Xo
You and Cav should go to both, Blanca, sooner, rather than later. I want to hear about your adventure also. It was a good night, wasn’t it?
Mary, Mary, Mary.
First, I’m green (in a very good way!) your trip sounds and looks so wonderful! All of your stops and adventures. I am so happy that you shared so many of your adventures. If I couldn’t be with you, so happy to see and hear about it!!!
And then. The post. As you know, this is a really fantastic reminder for me! I read this after getting home from a whirlwind west coast trip. Unlike most trips I got home early enough to run to the store (and have some roast chicken and salad on deck – yes, home prepared). For years I have had the same convo on my way home from the office. “Maybe I should just stop and pick up X”, and then the “wait, I can make THIS” thus averting that silly stop. Now I’m on the road often enough that I don’t have as much on hand and don’t win that mental dual often enough.
I do love this concept. I could easily make that pasta any time. I usually have “some” herbs around and the rest of the ingredients are on hand. As you suspect (correctly) I don’t need another cookbook, but I might just need some expert help to reset my pantry. Thank you my friend for the kind push!!!
It makes me so happy that you were all able to spend time together! Thanks for including us!!! XOX
Candy, Thank you very much. It was unbelievable that we could make this happen. Betsy and I were most gratified that Cher and Joe, Diane and Ro and Tricia were willing to make the long drives. We couldn’t believe it. We all think the food was delicious but we were mostly talking and shoveling the food in whenever we took a breath so we really don’t know.. All of us first met at a Brewery for a two-hour cocktail hour before going to dinner, a 7:45pm reservation, so we had a good and long evening. I’m really working on the well-stocked Pantry Idea. Alice Waters is an inspiration.
BTW, I like some stuff about my company. I’ll have the book tomorrow, and have already downloaded a portion of the book “in case I don’t want to wait”. Silly, I know. 🙂
Next time, I’m crashing the party!!! It looks like SO much fun!!!
We wish everyone could have joined us. That’s for sure.
Looks like a great trip. Such fun. Glad that you were able to enjoy it.
Mary, it’s always wonderful to read your blog. What a fabulous trip and I am, as the kiddos say, “jelly” about your Bocuse dinner. Thanks for the pantry reminder: aglio- olio is one of my favorites. Hadn’t tried used the pasta water in that way, though. Will give it a whirl next time!
Miss you lots!
Have been doing the pasta water tip the past several months. My Italian friends seem to use it in their dishes. I’ll ask Adriana. If Ina says to use pasta water, I am using pasta water!!! See you soon.
Great post… What a fun trip. I’m a believer in the pantry… However it has to be cleaned out every 6 months or its full of past dated unusable goodies.
Did Kurt ever tell you his Alice Waters story? All you really have to do is mention her name !
I do check the past due dates. Promise.
Great trip you had, Mary, with an 8-day break from the swimming. Promise that you are getting back in the pool with your snorkel & fins very soon!
Mary – I just received this from a friend who was in the Galapagos last month: “You are smart to learn to snorkel in the pool. My first lesson was in the Pacific in really strong current and it was scary. I did get the hang of it. The Galapagos are indescribable.” SO… I’m headed to the indoor pool next week. It’s “FIN” week – getting the hang of swimming with fins. Who ever knew…..
What an amazing trip…hard to believe anything could compete with ETC, but it looks like this one did.
Mary, you make adventures happen!
I don’t have cornichons in my pantry, but it is on my shopping list. I do have the preserved lemons so you have to remind me what to do with them!
Glad you are home for a bit.
Hugs, Rocks
The JFK/FDR trip was right up there with ETC adventure. No hunters, however! And, unlike at LBJ’s, we didn’t rock and roll, 60s style, in the exhibition hall.
But what about vegetables? I keep frozen peas for a touch of green.
I just looked. I have 1 1/2 pkgs. of frozen petit peas in my freezer also. (Whoops. If electricity is off, might be a problem.) Hopefully in Paris you do not have to worry about your pantry. Is the food amazing?
Great post! I loved Springwood and Val Kill – both fabulous. I enjoyed learning so much about Eleanor.
Mary, I am happy that the rest of your time here in the East was enjoyable. I know Tricia and I had a blast seeing everyone. I’m glad you and Betsy had a trip back to the CIA for photos, wasn’t it gorgeous? Incidentally,
your pasta dish is an old Italian standby in our house. We love it.
It was so, so, so nice to see you, Ro. I still cannot believe you and Patty made thge trip. Betsy and I were very honored that you did it. I hope you saved a cookie or two for Jim.
You’ve convinced me I need this book! I have Alice Water’s first Simple Food cookbook and its one of my go tos. Everything about your trip sounds wonderful! You and Betsy became the heart of French Fridays and it makes me smile for you two to share such a fun experience. And all the ladies you had dinner with! I could be envious but I decided to share in your joy virtually instead:) Take care Mary and I hope you are enjoying fall in a beautiful part of the world!
Oh, Guyla, thank you. Betsy and I did seem to make a “connection” in every way during our FFWD administrative experiences. Met Howard and sweet Bella, their dog. What a nice family. You’ll like My Pantry and I will be anxious to know what you think and make. Candy ordered it also. We still have colors here in Aspen but there is snow on the mountain tops.
Miss Mary – it was such a treat to have you on the East Coast (I am glad you didn’t go for the Colorado lamb…) It was fun to get a glimpse into the rest of your trip. You picked a beautiful time to make the trip – we’re expecting snow flurries this weekend…
XO
Dear Mary, what an amazing trip and amazing company and amazing food…I wish I lived closer by so that I could join you and come along on one of your trips. Thank you for sharing this wonderful adventure and all those great pictures too. I do love the concept in Alice Waters latest cookbook – but right now I am happily cooking my way through another set of cookbooks but will keep the concept of the book in mind – who knows…It has actually started to snow in some parts of Germany and it is really cold these days – a bit early actually and I do hope that it will warm up again soon. Imken had another check-up yesterday and things are not yet back to normal – soft food for another four weeks – I will make some lovely rice pudding tomorrow with freshly stewed quinces with warm spices…that ought to make her day!
Lots of hugs and kisses from all of us!
Your blog post is such a wonderful hommage to firends and friendship and good food!
Take good care of yourself!
Andrea & Co.