Restaurant Widow

Whine & Ye Shall Receive::Burgers at the Press Grill

I received a comment from a reader, "ed" - who I've decided is probably this Ed, ahem (it isn't that Ed, just for the record, but I'm leaving the link in anyway, because I like his blog) - who complained about my lack of burger hunts lately.  Touché, snarky reader, touché.  This post is dedicated to you.  There are various reasons for my lack of burger posts (the number one being calories), but you are correct, I have been slacking in the burger hunt department, and I still have so many places to visit - Swenson's, Johnny's, Kewpie - not to mention the places still in Columbus.

Husband and I visited the Press Grill a few weeks ago to test how the new owners were transitioning.  Of course, we've eaten at the Press lots of times - especially when we lived in the Short North, when we made frequent use of their daily specials ($1 tacos on Wednesdays, $1 Nathan's chili dogs on Mondays, and the $10 Strip Steak on Sundays).  Now we don't make it as often as we used to, but it's nice they serve late so we can visit from time to time after work.

When Husband and I began our burger hunt, I suggested we divide the hunt into two categories - greasy, "fast food" style burgers vs. "gourmet" burgers.  For example, I would classify the burger at the Rossi (which we just revisted this week, and it was still a 4 fry burger - maybe even a 4.5 fry burger) as a gourmet burger.  It's big, thick, grilled and meaty, you can have it cooked to your preference, it's a hand formed patty, etc.  Then there's something like the Press burger, which is probably frozen, cooked on a griddle, and soul-satisfyingly greasy.  About a month ago, Husband ordered a triple Press burger after work one night, and complained that the bun couldn't stand up to the burgers within.  "Husband," I said, "What do you expect?  Three greasy patties?"  He conceded he had probably demanded a little more of the bun than it could have possibly delivered. 

All of this to say, we decided not to have separate categories, but within each review, we could just specify the sort of burger and not try to compare it to other burgers.  Each has its own place.

The Press serves my favorite variety of burger: burger topped with fried egg and cheese.  Oh, how I love thee, burger topped with fried egg and cheese, may you never be removed from my favorite menus.  I have also discovered that this is a burger best consumed late at night, preferably with a beer.  I had it for lunch, and, although delicious, I did suffer a weighed down feeling that I'd rather sleep off than work through.

At any rate, I think you can see from the picture (top of post) that the egg is a large part of this equation.  The properly cooked burger-topping egg should be cooked on a griddle with lots of butter, and should have brown, lacy edges. Check, check and check. The yolk should be soft but not liquidy - you really don't want yolk going all over you (at least I don't), but you still want it to ooze very slightly and flavor the rest of the burger.  Cheese glues the egg to the burger, crisp lettuce and pickles make a nice foil for the richness, and mayo makes the burger completely over-the-top rich.  The bun is nicely toasted on aforementioned buttered grill (which is probably really coated with something "butteresque" with loads of artery-clogging transfats). And guilt-inducing, quite frankly.  It is for this reason that I can really only justify eating this burger again without a little "liquid guilt-remover," (ie, Basil Hayden).

So, how did I feel about this burger?  Pretty good, actually.  I give this burger 3 fries.  It's a greasy, heart-stopping guilty pleasure.  Husband's burger - the regular Press Burger with cheese - gets 2.5 fries, simply because it didn't contain an egg.  And it comes with the Press' blah fries; pre-frozen steak fries (not to be confused with steak frites, mind you) which are not well seasoned.  Or even seasoned, so it would seem.  Fortunately, the fried egg burger (the 740 burger, if you want to get technical), comes solo.  Skip the fries and go for the mac and cheese.  I mean, clearly you aren't eating this on a diet, right?

Oh - I would be remiss if I didn't mention the yummy wedge salad at the Press.  It's one of the few things in any after-work dining establishment which I can eat with only a modicum of guilt (never mind the cups of bleu cheese dressing, the bacon, the egg, and the crumbled bleu):

info: Press Grill, 741 N. High St (in the Short North) 614.294.2860  For the rest of my burger hunts, click here.

Peaches with Beaujolais

Husband came across this simple recipe while researching traditional Burgundian dishes.  I made it for my cooking demo this past week at the North Market Farmer's Festival, and it seemed to be a hit.  I think, as with the baslsamic vinegar-marinated watermelon, people found the combination surprising and tasty, even if it sounds strange.  It couldn't be simpler, and it really showcases the sweet and simple beauty of the peach harvest.  Not to mention, peaches are quite good for you, and this recipe uses just a pinch of sugar per person, so it's completely guilt free.

Beaujolais is a light red wine which is made from the Gamay grape.  For my cooking demo, I used Louis Jadot Beaujolais Village ($12, Grapes of Mirth).  Typically grown primarily in Burgundy, Gamay is grown in very small quantities in California.  For this batch of peaches, I used Edmunds St. John Bone Jolly, a great California Gamay made by a great person, Steve Edmunds, a philosophical musician whose winery is (appropriately) in Berkeley.  Once upon a time, I had the chance to see him play his guitar and sing.  It was super cool.  I also had a bottle of his syrah when I dined at the French Laundry.  (Edmunds is also an occasional blogger; click here to read about his visit - a few years ago - to central Ohio and the Winds, among other places).

Peaches with Beaujolais - serves 4-6 guests

6 peaches, quartered and then each quarter cut in half, peeled if desired
1/4 cup turbinado sugar, or to taste
1 cup Beaujolais

Place the peaches in a large bowl.  Place the sugar in a jar and add about half of the wine.  Shake vigorously until the sugar dissolves.  Pour the mixture over the peaches and add the remaining wine.  Stir to coat, and allow the peaches to stand for just a few minutes - 5-10 - and serve in small bowls.  I'm sure if Jacques Pepin were preparing this - he is from the heart of Beaujolais country, after all - he would tell you to serve the peaches with a cookie, so there you have it - serve it with a cookie.

CSA & Columbus Farm Market Report for August 18th

First of all, thanks to everyone who showed up for my cooking demo, and for not laughing at me for being nervous and babbling like an idiot (this is where Husband rolls his eyes and says "I'm sure you didn't babble like an idiot" in that worn out but still nice voice)! 

It was a lovely market day, and I was a little sad to have missed all of the marketing (in addition to cooking, I also judged the jelly-making and tomato contests, along with members of the legitimate press).  The heirloom tomatoes I passed made me swoon, but alas, my day was too busy.  I'll have to make up for it next week.  This week's CSA included cherry tomatoes, a nice fat heirloom tomato (hillbilly?), edamame, hot peppers, eggs, green beans and onions.

I haven't been cooking at all lately - if you could see the lists of recipes I want to make for you, restaurants I want to eat in, etc., you would be yelling at me to shake off this August malaise and start cooking! and eating!  Perhaps now that things have cooled down a bit, we can get back out there.  It looks like we're in for a lot of rain this week, and I do enjoy cooking when it's raining, so maybe I'll find some inspiration.

Next week I'll be out at the markets early, early, early - the North Market was really crowded this week.  Hopefully I'll see you there!

Things to do in Columbus, August 15th Edition

Guess what?  Supposedly, we're going to have a cool weekend.  I mean, like mid 70s cool.  How nice does that sound?  Of course, it might rain, which will make me a little sad if no one turns out for my cooking demo at the North Market.  I realize I'm going to sound old when I say this, but I can't believe school is about to restart.  Well, not for me, but for others.  Including Brother-In-Law (happy birthday!), who is attending my alma mater.  And, just to make me feel super-old, has teachers who were freshman when I was a senior. Okay, at any rate - enough reminiscing.

• First event is, of course, all about me, me, me.  Well, me and the North Market.  I will be giving a cooking demonstration at this weekend's North Market Farmer's Market Festival & Garlic Festival Weekend.  The event includes lots of cooking demonstrations (including Tony Miller from Latitude 41, for one), a jam & jelly contest, and an heirloom tomato contest, which I will be judging.  For the kids, there will be a corn-climbing wall and a real live farm animal petting zoo.  My cooking demonstration will take place Saturday at 1:30.  This will be a little different in that I will actually be cooking and feeding, instead of last week at the Clintonville market.  I will be making wine harvest classics!  Please stop by!  The Farmer's Market Festival hours are Saturday, 8am - 4pm, and the Garlic Festival will take place on Sunday, from 11am - 5pm. 
• Tomorrow will be another weekday farmer's market at the Columbus Public Health department (corner of E. Main & Parsons).  I went last week, and despite being very, very hot, it was pretty large.  There was a large, diverse crowd and there were also cooking demos.  If you are on WIC or know anyone who is, this is a great oppurtunity to get aquainted with the WIC farmer's market program.
• Tomorrow (Thursday, the 16th) is another Campus Hop.  The hop begins at noon, and you can park in the Gateway Parking garage and make your way down to the Wexner center, where the "drive in" movie (which is The General, preceded by the High Sign at 7) begins at 9pm.  There will be live music, poetry reading, etc.  Please click through to their website for full details.
• There are lots of movies to be seen this weekend during CAPA's Summer Movie Series.  San Francisco airs today and tomorrow (Wed the 15th and Thurs the 16th) at 7:30pm; the Princess Bride shows Friday at 7:30; the Muppet Show will show Saturday morning at 10am, and Grease (to which Husband knows all the words - yes, please feel free to make fun of him) shows Saturday & Sunday at 2pm and 7:30pm.  More information can be found at the CAPA website.
• The weekend at the Wexner Center, you can see the interesting-sounding film Mysteries of the Organism (inside) Thursday at 7pm.  Friday and Saturday's double features will be Special Afflictions at 7pm, and then Lady Chatterly at 9pm.  More info at the Wexner's website.
• Monday at COSI, you can introduce your children to the exciting life of the CSI worker! and have them fingerprinted!  I'm not sure if fingerprinting children is really so it's easy to find them during an Amber Alert or it's a secret conspiracy to fingerprint everyone so that they can never have a one-crime free ride.  Click to COSI's site for more information.
• This weekend's JazZoo concert takes place at the Zoo (um, obviously) and celebrates the "golden age of Jazz, with a tribute to Big Band."  Tickets are $27.
• In the mood for a little bluegrass?  Friday you can see Ralph Stanley and the Clinch Mountain Boys at the Riverfront Ampitheater (across from COSI).  The performances are free, and you can click to the Music in the Air website for more details.
• Cool off in the summer heat this Sunday 1pm - 4pm at the Ohio Historical Society's "Delicious Dish: the Cold, Hard Facts about Ice Cream."  Learn about ice cream throughout history and even help crank out some homemade ice cream.  Tickets are $11 adults and $8 kids.  Call 297.2666 for more information.  I can never find anything on their website, but wish you the best of luck.
• This weekend (Thursday, Friday and Saturday), you can see the Actors' Theatre Groups's performance of Taming of the Shrew at Schiller Park in German Village.  Take a blanket and a picnic and your date!  Performances take place at 8pm.  More info.
• Of course, there are some great ongoing events - Blooms & Butterflies at the Franklin Park Conservatory.  This Saturday, you can even bring the kids to make a wearable butterfly.
• The following events are ongoing, but should be enjoyed when the weather is beautiful: you can hear free music in the park in Gahanna at Friendship park, in Worthington on the Village Green, and at Whetstone Park (all are at 7pm Sundays throughout the summer). 
• Continuing also is Big Bugs! at Inniswood park.   Artist David Rogers uses natural materials to make these 10 foot ants, butterflies, and other bugs.    Click to their website for more information.
• This weekend's Short North Sunday Jazz series will feature Dwight Lenox and the Lenox Avenue Express Trio (singing standards) at Goodale Park (Park & Goodale, Short North) from Noon - 1:30.  Go to the North market, buy some Banh Mi sandwiches at Lac Viet and stroll over from some nice relaxing jazz.  More info.
• Some of you might know that Antioch is going through some challenging times, and is planning on closing.  A reader - an Antioch alum - let me know there is at least one group determined to save the college.  They will be having a fundraiser next Saturday afternoon, August 18th, at Studio 35.  They will be showing the 1967 student film Antioch Adventure at 2:30pm.  Please help them in their endeavours.

Ingredient Study::Bresaola

Oh, how I love bresaola.  Even if you are unphotogenic - I can't think of when I've shot something so many times that I finally gave up and went with a sub par shot.  Sorry folks.  I've rarely met a cured meat product I didn't love, but there's something about bresaola.  I think it might have something to do with the difficulty associated with finding it (I'm shaking my fist at you, Giuseppe! why, why did you take it off the menu?!) Just when I was about to shell out $55 to buy it online, I stumbled upon it at Carfagana's.  Yes, two Carfagna's-related ingredient studies in 24 hours.  I just happened to have had a very successful venture there the other day.

So, what exactly is bresaola?  and how do you say it?  Just like it looks: bress-ay-OLE-uh, or, if you're from Jersey or a Sopranos cast member, it's breggh-UL (soft g, like george).  Anyone who, like my family growing up, has salt cured their own beef or venison, will be reminded of that over the top salty, gamey flavor.  Hailing from the Lombardy region of Italy (in the North), bresaola is made from the eye of round. (there's an American version, which you can find at Marcella's if you so desire, but it's ho hum at the very best).  The meat is salted and spiced, and then left to hang for a few months.  The resulting product is sliced paper-thin (in truth, the slices purchased at Carfagna's were a little too thick for my taste) like carpaccio.  The color is deeply red - almost black, and the flavor is gamey, salty, and meaty.  The aroma is slightly musky; the texture is silky. 

Bresaola is rather expensive - expect to pay anywhere from $22 (at Carfagna's) to $50 a pound and up (online various places, such as Dean & Deluca).  However, a little goes a long way, so it's worth the occasional splurge.

Because bresaola is very rich, it is well served when served very simply with contrasting ingredients, the most popular being a simple arugula salad.  A little drizzle of good extra virgin olive oil and a few lemon slices are also a nice balance. It makes a great little appetizer - simply arrange 3 slices on each plate.  Dress a little handful of arugula (aka rocket) with good extra virgin olive oil and salt and place on top.  Serve with lemon to squeeze over . Serve with some crusty bread and a few olives if desired.

Ingredient Study::White Anchovies

Lots of people hate anchovies.  As a matter of fact, in the restaurant business, I think I encounter more haters than lovers.  And there seems to be no in-between.  I think most people who hate anchovies only think they hate anchovies, either because it's been pounded into our collective American consciences, or because they've only had the hairy, brown, oil-pack anchovies (which have their own place).

First of all, some personal anchovy history.  While I have always enjoyed the flavor of anchovies, I also remained skeptical of eating the actual filets.  I just don't like the little tiny bones (which are full of calcium, by the way); they always seem to get stuck in your gums or throat, and for the rest of the day you're miserable.  Even now, when I use anchovies in a dish, I chop them crosswise, to ensure all of the bones have been cut into very small cross-sections.  Even the hairy little brown, oil-packed anchovies provide such a lovely, deeply savory flavor in dishes that I highly recommend you at least try them in something.  Here's a start.  Here's another.

But if you're still afraid of the hairy ones, I still think it's time you take another look at anchovies.  Specifically, white anchovies. I first became enamored of these little buggers when I fell in love with the Caesar salad at Basi Italia.  You see, these white anchovies have a similarly delicious anchovy flavor - although significantly less salty - of the hairy brown ones, but they have been filleted.  That's right!  No hair!  Furthermore, they aren't dessicated by being packed in oil and salt.  Instead, white anchovies are packed in white wine vinegar and olive oil, which gives them a pleasantly acidic flavor and, being boneless, they have a texture similar to a very soft canned trout.  I am very fond of eating these anchovies with crusty toast or croutons, or on top of lemon and olive oil-doused white beans - anything simple. 

Anchovies, by the way, are very good for you; they are full of omega 3 fatty acids.  Also, because they are small and reproduce rapidly, anchovies are a smart choice if you are concerned with overfishing.  Another benefit from eating smaller fish is smaller fish typically have lower levels of mercury contamination (because predatory fish gain mercury from the food they eat, in addition to the waters in which they swim).

So, let's all give anchovies another chance.  White anchovies can be a little difficult to find, but are used by many restaurants.  How about the next time you are served one, you at least try it with an open mind?  White anchovies can be purchased in bulk at Carfagna's, where they cost $10 a pound (in the prepared foods/olives section), which is actually cheaper than their typical cost canned (about $2-3 per 2 ounce tin).  Let's give unlovable things an opportunity to prove their worth, shall we?  You never know what you might discover about yourself.

Weekend Cat Blogging, with Poetry

It's official.  I am crazy.  I am a crazy cat lady. 

Here are some super cute Jan Brady sleeping pictures, along with some poems I composed at 7 am this morning while he was sticking his whiskers up my nose.

Lucky

Kitten's breath
is hot and sweet
as he wakes me,
nose to nose in the morning

His meow
a stern command:
Wake from my stupor
and rub his tummy.

Poem 2

This is how kitten plays:
rolling, tossing, pouncing -

a pause, to reach one hind leg
up to scratch an ear -
begins again:
rolling, tossing, pouncing -

and then, as if by surprise

overtaken by a nap.

Poem 3

Kitten stands
on the sink
two long black legs
reaching,
teases one Q tip
from the jar

and carries it off.

Recipes from the Clintonville Farmer's Market

First of all, THANK YOU! to everyone who came out to say hi at the Clintonville Farmer's Market.  It was so incredible to meet all of you and make some new friends as well.  This sounds like such a dorky cliché, but all of your kind words really made my day.  My week, actually.  I think my head is kind of big now, which can only mean I'm due for some humiliation in the coming days.  I'll try to keep my (giant) head low.

The day was lovely - the weather was perfect, with low humidity and a pleasant breeze.  I've been on a bit of a cooking hiatus lately, so it was almost nice to not have the opportunity to shop - I won't have to feel guilty if I don't do any cooking.  Well, I'll feel guilty for not writing anything, but that's an entirely differently kind of guilty.

At any rate, here are my recipes from yesterday's tasting.  Alas, no pictures.

Balsamic Macerated Watermelon

It was fun to see everyone's surprise at how delicious this "recipe" is.  I can't count how many people asked if there was sugar or salt or something else in the watermelon.  Nope - just about an ounce of balsamic - the good stuff, the real thing, 12 year balsamic vinegar from Carfagna's at $18 a bottle - poured over one watermelon, cut into chunks, and left to sit in the fridge for 10 - 15 minutes.  I know you're skeptical, but you should try it.  For a surprising salad, top the watermelon with salty crumbled feta, or grated ricotta salata (a pressed, salted sheep's milk ricotta from Italy, also available at Carfagna's).

Sweet Corn Salad - serves 4

8 ears sweet corn
1 red bell pepper, roasted, and cut into small dice
1 poblano pepper, roasted, and cut into small dice
1 cup grape or cherry tomatoes, quartered or halved
1/4 cup good extra virgin olive oil
handful fresh herbs (such as tarragon, oregano, and basil) or 1 tbsp dried Italian herb blend
pinch cayenne pepper
1 tsp salt
pinch freshly cracked black pepper

Have a large bowl of ice water ready, next to the stove.  Bring a large pot of water to a boil and blanch the ears of corn, 4 at a time if necessary, for 3 minutes.  Place the hot ears in the bowl of ice water to stop the cooking process, and allow them to sit in the water for about 5 minutes.  Cut the kernels from the cob - again, you've heard me say it before, but cutting the kernels should be very easy.  If you struggle, you probably have a dull knife (my favorite is a nice sharp sushi knife), or you are trying to cut the kernels too deep.  You only need to remove the top half of the kernels.  Place the kernels in a large bowl and add the peppers and tomatoes, toss lightly to combine.

In a small bowl, combine the olive oil, herbs, cayenne pepper, salt and pepper together and pour over the sweet corn.  Stir to combine completely and allow to sit at room temperature or in the fridge for about 1/2 hour to let the flavors meld, then give the salad another stir, taste and correct seasoning as needed.

Things to Do in Columbus::August 8th Edition

Well, it's hot out there, folks.  You might want to consider spending some time at your local pool or waterpark.  It might be that time of year - I know it's almost *gasp* back to school time - but events seemed a little light this week.  August seems to be the month where a lot of arts organizations (and Congress) take the month off.

As always, if you have any events you'd like me to put on the list, please send me an email and I will be happy to do so.

• First up this weekend, I will be passing out food and recipe cards this Saturday at the Clintonville Farmer's Market.  I'll be the girl in the light blue apron.  Stop by and say "hi"!  Please, or I might cry.
• Tomorrow will be another weekday farmer's market at the Columbus Public Health department.  I went last week, and despite being very, very hot, it was pretty large.  There was a large, diverse crowd and there were also cooking demos.  If you are on WIC or know anyone who is, this is a great oppurtunity to get aquainted with the WIC farmer's market program.
• Reader Tammy highly recommends everyone goes to see the new independant movie Once.  It will only be at the Drexel East Main for a limited time. You can see it for $5 too! Just go to the Drexel website for the coupon.  Then go eat at Guiseppe's.
• Oh, how I wanted to go to Antioch college when I was in high school.  Alas, my guidance councillor thought it was a little on the left side of what my parents might want for me.  At any rate, some of you might know that Antioch is going through some challenging times, and is planning on closing.  A reader - an Antioch alum - let me know there is at least one group determined to save the college.  They will be having a fundraiser next Saturday afternoon, August 18th, at Studio 35.  They will be showing the 1967 student film Antioch Adventure at 2:30pm.  Please help them in their endeavours.
• If you can't beat the heat, you might as well join it by spending a hot and sawdust-filled day at the Ohio State Fair.  Mmm.  Cheese on a stick.  So far, I have managed to resist the siren's song of the buttered roasted sweet corn and giant turkey leg, we'll see if I can make it another week...
• You know you need some culture in your life.  Get it in small doses with BalletMet's 30X30 performance, featuring 30 different choreographers and 30 new works.  Here's the cool part - you can view the rehearsals at noon for free.  FREE.  You can see the showcases at 5:30pm for $10, and the performances at 8pm (there are some time differences on various days) for $25.  Sounds like a pretty cool event.  Note to BalletMet - did you advertise this on NPR?  Just curious.  Click to the Balletmet website for more information.
• Tonight's Thurber House literary picnic will feature Craig Holden, author of the new book The Narcissist's Daughter.  Tickets are $20 (and, at this late date, are probably sold out), but click for more information anyway.  You can at least learn about the fall picnic's at Thurber.
• This week's CAPA Summer Movie Series will feature Spite Marriage (today and tomorrow), 12 Angry Men (Friday) and Tootsie (Saturday).  If you don't take advantage of the summer movie series (hello, it's $3.50), you're crazy.  Furthermore, this Saturday will feature a tour of the Ohio Theatre.  I've said it before, the Ohio Theatre is one of the most beautiful spots in our fair city. 
• This weekend's double features at the Wexner Center are: Cria Cuervos and Death of a Cyclist (Thursday) and The Anthem and Bamako on Friday & Saturday.  Click over to the Wexner Center for more details.
• Of course, there are some great ongoing events - Blooms & Butterflies at the Franklin Park Conservatory.  This Saturday, you can even bring the kids to make a wearable butterfly.
• The following events are ongoing, but should be enjoyed when the weather is beautiful: you can hear free music in the park in Gahanna at Friendship park, in Worthington on the Village Green, and at Whetstone Park (all are at 7pm Sundays throughout the summer). 
• Continuing also is Big Bugs! at Inniswood park.   Artist David Rogers uses natural materials to make these 10 foot ants, butterflies, and other bugs.    Click to their website for more information.
• This weekend's Short North Sunday Jazz series will feature Dwight Lenox and the Lenox Avenue Express Trio (singing standards) at Goodale Park (Park & Goodale, Short North) from Noon - 1:30.  Go to the North market, buy some Banh Mi sandwiches at Lac Viet and stroll over from some nice relaxing jazz.  More info.

Super Easy Pasta, for Hot Days

 
It's hot outside.  Really hot.  The other night, Husband and I were planning to have some friends over for dinner, and I had planned to open the dining room doors, thinking that by the time we were sitting down at 8pm, maybe there would be a nice summery breeze.  HA!  Husband came in from taking the trash out and confirmed we were now living in a swamp.  There were even frog croaking sounds and a mist, lingering throughout the trees and plants and leftover garbage in the alleyway.  It was raining off and on, but the rain just sort of melted into the early evening fog.  It's hot, it's hazy, and no one with breathing conditions is supposed to leave the house.  (Be sure to check in on your elderly friends!)

Who wants to cook?  Not me.  Alas, if I don't cook, you don't read, so the best I can do is offer things you might want to cook when it's blisteringly hot, even in the shade, with a breeze.

So, it's tomato season.  I suppose you could reduce this entire recipe to "cook pasta, add tomatoes and olive oil, salt and eat," but sometimes, even when it's really hot outside, you want something substantial.  Maybe with fiber, and protein.  This vegetarian pasta takes advantage of the summer's tomato harvest - both in cooked and uncooked form - as well as the first of the garlic.  This recipe is super healthy - garbanzo beans are loaded with fiber and iron, and are shown to lower cholesterol; since we paired this recipe with loads of garlic, it has even more cholesterol-lowering power.  Fiber also helps stabilize blood sugar.  Best of all, as mentioned, it's very easy - and tasty - the cooked tomatoes burst with tomatoey goodness, the garlic turns soft and sweet, the garbanzos provide a nice nutty flavor.  This recipe makes a great cold pasta salad, as well, so you can make extra and pack leftovers in tomorrow's lunch.

Pasta with Slow-Cooked Tomatoes, Garlic & Garbanzo Beans - serves 2

4 tbsp good quality, extra virgin olive oil
6 cloves garlic, peeled and cut into very thin slivers
1 quart container mixed heirloom cherry tomatoes, divided in half
dried oregano, or dried Italian herb blend, or handful fresh herbs (basil, oregano, thyme), roughly chopped
1 can garbanzo beans (chick peas) drained, but liquid reserved
Juice of one lemon
4 ounces spaghetti
salt and pepper

Cut half of the tomatoes in half and reserve to the end.  In a large nonstick saute pan, combine 2 tbsp olive oil with the garlic, the whole tomatoes and herbs (if using dried; if fresh, wait until the end).  Dust with salt and pepper.  Cook over medium-low heat for about 20 minutes, or until the tomato skin begin to split; toss the pan every once in awhile to be sure the garlic doesn't burn - you'll have to start over.  In the meantime, bring a large pot of salted water to a boil.  After the garlic and tomatoes have been cooking for about 10 minutes, add the garbanzo beans.  Also, add the spaghetti to the pot and cook until pasta is very al dente - about a minute and a half before the end of the cooking time. 

Before draining the pasta, remove a cup of the pasta water and place into the pan with the garlic and tomatoes.  Add about 2 tbsp of the reserved bean liquid to the pan and then turn the heat to high.  Reduce by half, then add the pasta to the pan.  Cook on high heat for another minute and a half, or until the pasta is cooked.  Add the lemon juice (if using fresh herbs, this is the time to add them), turn the heat off, and drizzle with the remaining olive oil.  Season with salt and pepper and put on plates.  Top with the raw halved tomatoes.  Serve with good toast or bread, pausing every once in awhile to dip the bread into the olive oil juices at the bottom of the bowl and eat with a bursting tomato on top.