Week of 9/11/2000

Plum Tart
Fabulous flavor and so easy to make.

7 to 8 black, blue or red plums, pitted and cut into eighths
1/4 cup firmly packed dark brown sugar
1 cup plus 3 Tbls. all-purpose flour
2 tsp. cinnamon
1 cup granulated sugar
1 tsp. double-acting baking powder
1 egg, beaten lightly
1/2 cup butter (1 stick)

Preheat the oven to 350 degrees. Arrange the plums, skin sides down, in one layer in a greased 13 x 9 baking dish. In a small bowl stir together brown sugar, 3 Tbls. of the flour, and cinnamon and sprinkle the mixture over the plums. In a large bowl stir together with a fork the granulated sugar, baking powder, the remaining 1 cup of flour, and egg until the mixture resembles coarse meal. Sprinkle the mixture over plums, and drizzle the butter over the top. Bake tart in the middle of oven for 40 minutes, or until the topping is golden and the plums are tender. Serve warm with a dollop of whipped cream. Will keep for 2 days.

Summer Fish Chowder
Make this for supper tonight!

1 Tbls. unsalted butter
1/2 large yellow onion, peeled and finely chopped (about 1 cup)
2 ears corn, kernels cut off, cobs and kernels reserved
1 Tbls. chopped fresh oregano, plus sprigs for garnish
Salt and freshly ground pepper to taste
1 bay leaf
1 3/4 pounds small red potatoes, quartered
2 oz. each small yellow and green squash, sliced 1/4 inch thick
1/2 red pepper, cut into 1/2 inch dice
1 1/2 lbs. firm white-fleshed fish fillets, such as red snapper or cod, cut
into 1 1/4-inch pieces
1/2 cup milk

In a large saucepan, melt butter over medium heat. Add onion, corn cobs, and oregano. Cook until onions are translucent. Add 6 cups water, salt, pepper, and bay leaf. Bring to a simmer, add potatoes, and cook, covered, until potatoes are tender, about 20 minutes.

Discard cobs. Remove half the potatoes and puree with 1 cup of the cooking liquid until smooth. Return puree to pan and stir well.

Raise heat to medium. Add corn and remaining vegetables; cook until tender, about 3 minutes. Add fish; cook 5 minutes more, until fish is done. Stir in milk; adjust seasonings. Garnish with oregano sprigs. Serves 4.

Bow Ties with Bacon, Onion, and Tomato
Need supper in a hurry? Make this in 30 minutes or less!

4 slices of bacon, chopped fine
2 Tbls. olive oil
1 large onion, chopped
1/2 lb. farfalle (bow-tie pasta)
1 tomato (about 1/2 lb.), chopped
1/4 cup water
1/4 tsp. dried hot red pepper flakes, or to taste
1/3 cup finely chopped fresh parsley leaves
1/4 cup freshly grated Parmesan

In a deep skillet cook the bacon over moderate heat, stirring, until it is crisp and transfer it with a slotted spoon to a bowl. Pour off all but 1 Tbls. of the fat from the skillet, add the oil, and in the fat cook the onion over moderate heat, stirring, until it is golden brown. In a kettle of salted boiling water cook the pasta until it is al dente. While the pasta is cooking, stir the tomato into the onion mixture with the 1/4 cup water, the red pepper flakes, and salt to taste, simmer the sauce, stirring, for 5 minutes, and stir in the parsley and the bacon. Drain the pasta well, add it to the sauce, and toss. Add the Parmesan and toss again. Pass additional cheese at the table. Serve immediately. Serves 2. Recipe easily doubled.