My Italian Grandmother

Farro salad

2012-01-26T20:24:00.000-05:00

Say goodbye to boring rice salad forever! Farro is a grain that reminds me of barley as it has great texture and a chewy bite. I’ve used it in place or Arborio rice and made Farroto. It was delicious. I’ll be making that again and posting it for you here. It’s a great blank canvas but has a lot more interesting flavor that any rice does (in my humble opinion). Try adding this to soups instead of pasta or with some sauteed veggies. Most supermarkets carry Farro now and it is affordable at about $3.99 per pound.

Farro Salad

Serves 4 as a side dish

Ingredients:

1 cup Farro, rinsed

1 tomato, seeded and diced

2 tablespoons muffaletta salad, olive tapenade or chopped olives

1 tablespoon capers

1 scallion, thinly sliced

1celery stalk, chopped

1 clove garlic, minced

¼ cup chopped parsley

Salt and pepper, to taste

Red wine vinegar

Extra virgin olive oil

Directions:

Combine Farro, salt and 3 cups water in a small saucepan. Bring to boil, cover and simmer for 15- 20 mins. The Farro should have a bit of a bite to it. Drain and add to a large bowl to cool. To the bowl add olives, tomato, scallion, celery, garlic and parsley. Season with salt and pepper and drizzle with oil and vinegar to taste. Toss and taste to adjust seasonings. Serve room temperature.

Click here for a printable version of this recipe.

Buffalo Chicken Mini Meatballs

2012-01-01T17:26:00.001-05:00

Happy New Year Friends! I hope everyone had a safe evening last night! Thank you for spending 2011 reading my blog and trying new recipes with me. I appreciate all the wonderful emails I get and am so happy when you share with me that you've tried a recipe and what you thought. Thank you! Here's to another year together!

About a month ago I was watching Rachael Ray's talk show and saw these two guys talking about meatballs. Of course, I perked up and started paying closer attention. The first thing I noticed was that they were not Italian...but they are experts in meatballs and have a restaurant called The Meatballs shop. How cool is that?!?! I watched them make Buffalo Chicken Mini Meatballs and I thought that it would such a great appetizer for New Year's Eve or Superbowl or anytime we are getting people together. A few weeks went by and I forgot all about these guys until I was doing some Christmas Shopping and came across their cookbook. I did a quick flip through and saw so many nontraditional meatball recipes that caught my eye. The Spaniard - pork chorizo and manchego, Mediterranean Lamb balls - which have raisins, walnuts and mint and Gobble Gobble balls that are made with turkey, garlic croutons and dried cranberries are just a few that interested me. Of course, I bought the book and so I tried the Buffalo Chicken Balls first. They were a big hit and I loved them. I brought them to a party already prepared but not cooked and didn't bring the cookbook with me. I realize now that I should have had the oven at 450 instead of 400 which is why they didn't get as dark as the ones in the cookbook photo but that's okay. They still tasted great!

Speaking of photos what do you think of my photo of the meatballs? Hopefully it's better than what you're used to seeing here because I got a brand new camera for Christmas! I still need to learn how to use it properly but I can already see a difference.

Buffalo Chicken Mini Meatballs

From The Meatball Shop Cookbook

by Daniel Holzman and Michael Chernow

Ingredients:

2 Tablespoons vegetable oil
4 Tablespoons unsalted butter

1/3 cup Franks’s Redhot sauce

1 pound ground chicken, preferably thigh meat

1 large egg

½ celery stalk, minced

¾ cup bread crumbs

1 teaspoon salt

Directions:

Preheat the oven to 450° F. Drizzle the vegetable oil into a 9x13 inch baking dish and use your hand to evenly coat the entire surface. Set aside.

Combine the butter and hot sauce in a small saucepan, and cook over low heat, whisking until the butter is melted and fully incorporated. Remove from the heat and allow the mixture to cool for 10 minutes.

Combine the hot sauce mixture, ground chicken, egg, celery, bread crumbs, and salt in a large mixing bowl and mix by hand until thoroughly incorporated.

Roll the mixture into round, ¾ inch balls, making sure the pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.

Roast for 15-20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.

Allow the meatballs to cool for 5 minutes in the baking dish before serving.

Click here for a printable version of this recipe.

Appetizer Party Platter

2011-12-29T11:00:00.000-05:00

I'm always looking for easy appetizers to bring to a party or to make ahead when I'm hosting a party in my own home. It's easy to fall into a rut and make the same boring appetizers over and over, I'm guilty of it myself. I created this appetizer plate with some of the usual items but tried to add something different to make them feel new again. The stuffed mushrooms and peppers had the usual bread crumb filling but I added some crispy prosciutto to the mixture. On the mushrooms I added a little piece of Italian Fontina cheese to the top of each one. The potatoes (trader joe's teeny tiny potatoes) were sauteed with shallots sundried tomatoes and then tossed with a premade muffaletta salad. Recipes to come soon!

Aunt Maryann's Chicken and Rice

2011-12-28T19:41:00.000-05:00

Hope everyone had a very Merry Christmas and enjoyed your time with your families! I had a great Christmas and unfortunately have ended it with a cold. I wanted some comfort food and this one has always been like a warm hug on a cold day. Aunt Maryann has been making her chicken and rice for as long as I can remember. It's famous in our family! It's not the Spanish chicken and rice that probably comes to mind. This is another one of those red sauce dishes that my family loves. It's also one of those dishes that is great the next day (just don't heat it in the microwave, it makes chicken taste funny) and I even love it room temperature. Add peas to it if you'd like to add some color or maybe some chopped parsley for a little pop. Aunt Maryann doesn't do that but she said it would be acceptable. You can use the entire chicken for this recipe but I've been removing the back and the wings and freezing it for stock. There isn't too much meat there and it will serve me better when I make soup. The only additions I made were adding about 1 tsp Italian seasoning and 2 frozen basil cubes because I like to see the specks of color throughout the dish and I use a whole onion. Here is Aunt Maryann's recipe as she gave it to me.

Aunt Maryann’s Chicken and Rice

Serves 4

Ingredients:

2 tbsp. olive oil

1 – 16 oz. can Delmonte tomato sauce

1 can water

1 whole chicken cut up and cleaned

½ medium size onion

2 cloves of garlic chopped

2 cups white rice

4 cups warm water

2 tbsp. parmesan cheese

salt and pepper to taste

In a Dutch Oven heat oil and brown chicken. Remove chicken and set aside.

Lower flame and Saute onion and garlic until translucent.

Add s, and one can of water (from the delmonte sauce) and stir. Add cheese salt and pepper, stir well. When sauce reaches a simmer return chicken to the pan and make sure it is covered with the sauce, cover with lid. Let the sauce cook for ½ hour.

Add 4 cups of water to sauce and let it come to a boil. Add ½ tsp of salt or to taste. Add white rice, stir frequently. Let cook until all liquid is absorbed and rice is cooked approximately 30 minutes.

Click here for a printable version of this recipe.

Shot Glass Apple Parfaits

2011-12-22T11:00:00.000-05:00

Here's another item from my cookie exchange brunch. This brilliant and adorable idea came from Jersey Girl Cooks. It's a great addition to a brunch menu because you can make them ahead of time and it's a healthy option. I don't know about you but if I was at a party and full size yogurt parfaits were served next to lots of savory exciting food I would totally pass it up. However, this is something that veryone can partake in because it's just a few bites! I topped mine with pecan praline granola from trader joes and left some plain with just a sprinkle of cinnamon on top for a guest who can't eat nuts. I made mine with only 2 chopped apples because these dishes are so tiny. My mom bought this little set for me for Christmas last year and I just got around to using them. They came with these tiny little plates, forks and spoons! They are resusable OR disposable.

Shot Glass Apple Parfaits

From Jersey Girl Cooks

The amount of ingredients you need will vary with the size of your shot glasses.

Ingredients:

4 medium apples, cored and chopped into 1 inch cubes
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla paste – if you do not have vanilla paste you can regular vanilla extract
1 tablespoon lemon juice
24oz. vanilla flavored Greek yogurt
granola

Directions:

Take chopped apples and put in large bowl. Add brown sugar, cinnamon, nutmeg, lemon juice and vanilla paste, stir and let sit for 30 minutes. The apples will be sitting in a bowl of sugary liquid. Take apples and juice and put into saucepan on the stove. Simmer for about 10 to 15 minutes or until the apples are soft but not falling apart. The sugar mixture should thicken up a bit. Remove from heat and let cool. Layer the yogurt and cooled apple mixture into 12 shot glasses (less or more depending on the size of your glasses). Continue until you reach the top of each glass, then sprinkle with the granola.

Pignoli Cookies

2011-12-21T11:00:00.002-05:00

This is a recipe that my mom has been using for years. It was given to her by her sweet Italian coworker Josephine (along with her lemon drop cookies that we love too!) She has since passed and has no idea how her recipe has lived on in our household. Thank you Josephine for your fabulous recipe!

You may want to double this recipe because they disappear quickly!

Pignoli Cookies

Ingredients:

1 cup pine nuts

1 can 8 oz. almond paste (cut in sm. pieces)

2/3 cups sugar

2 egg whites

1 tsp grated lemon zest

Directions:

Preheat oven to 325 degrees. Mix paste, sugar, egg whites, and lemon zest with a electric hand mixer . Drop a teaspoonful onto a non-stick cookie sheet. Gently press pine nuts onto top of cookie. Bake 20-25 minutes.

Yield – 24 cookies

Click here for a printable version of this recipe.

Red and Green Potato Pancakes

2011-12-20T11:00:00.008-05:00

Who doesn't love a potato pancake, right? Crispy flavored potatoes that can be eaten at any time of the day make this girl very happy! I thought that this would be a great addition to my cookie exchange brunch menu. In fact, I think it was the best new recipe I made that day. I found this recipe on The Enchanted Cook and loved her kicked up version of potato pancakes. Even more I loved how the red of the pepper and the green of the chives made this seem very festive!
I never made potato pancakes before so I got a little nervous when the potatoes didn't hold together. I just went with it and they were perfectly fine. I spoke to a few people and was told that this is totally normal. Thank goodness! I slightly adapted this recipe because I had pre-shredded potatoes I wanted to use and wasn't sure what the measurements were. I also bought a package of thinly sliced pancetta and it only had 6 slices in it. I wouldn't mind doubling that next time. It all worked out and I was very pleased. The only thing that I think that could be improved is my drying of the potatoes. The potatoes should be very dry and I was a little lazy about it. I ended up with a pool of eggy water at the bottom of the bowl which made the last batch a little messy. I served these two per person with a poached egg cradled in between. Of course, at that point I was rushing too much to take a picture. No worries though, I will be making these again without a doubt and will be sure to get a good picture of the plated dish.

Red and Green Potato Pancakes

Slightly Adapted from The Enchanted Cook

makes 18-20 pancakes

Ingredients:

1 1/2 bags Simply Potatoes, shredded hash brown potatoes

6 - 12 slices pancetta, thinly sliced

2 cups shredded cheesem, combo bag Monterrey Jack and Cheddar

4 large cloves garlic, minced

1 red bell pepper, diced

1 small package of scallions, finely chopped (approx 1/2 cup)

3 large eggs, beaten

kosher salt and fresh cracked pepper to taste

canola oil for frying

Directions:

1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Place pancetta slices on parchment and bake for about 15 minutes or until crispy. Remove from oven and blot off oil with paper towel. When cool enough to handle give them a rought chop.

2. In a large bowl mix together potatoes, pancetta, cheese, garlic, bell pepper, onions, eggs, salt, and pepper.

3. Heat a large skillet over medium high heat and add oil. Form patties in your head and press together (they will not stay together completely). Place the mound of potatoes in hot skillet. Cook approximately 1-2 minutes per side or until browned. Do not overcrowd pan and work in batches until done.

3. Remove pancakes and place on paper towel-lined plate to absorb any excess oil or moisture. Use paper towels in between layers as you stack them on the plate.

If you would like to make these patties a couple of hours ahead of time just leave them out on the counter and right before serving preheat the oven to 375 place on baking sheet and heat until warmed through.

Serving options - Sour Cream or cream fraiche topped with chopped chives, Serve with a poached egg on top or enjoy them as they are.

Click here for a printable version of this recipe.

Truffle Brownie Cups - Secret Recipe Club

2011-12-19T07:00:00.019-05:00

This is my second month participating in The Secret Recipe Club and it's been so much fun! This month I was assigned our hostess Angie's Blog, Big Bear's Wife. She has a really cool Visual Recipe Index which helped when it came to choosing the recipe. They are all separated by category and you can see a photo right there in the listing. There were so many recipes I wanted to try but there just isn't enough time in the month of December! The cannoli dip recipe looked amazing and I am definitely tucking that one away for future use. I chose the recipe for Truffle Brownie Cups. It sounded like chocolatey heaven! Chocolate ganache inside a chocolate brownie cup is absolutely my idea of dessert! These are the perfect size for a little midday snack...or two!

These little brownies are very simple to make and I think I would try them as regular brownies too because they are delicious! I only got about 18 out of them so I'd suggest doubling the recipe because they will disappear quickly! My only question to ask Angie is about the ganache. I've never made it before and I'm not sure if it's supposed to harden and all. I put it in the fridge for about an hour because it was still liquidy after 10 minutes. I piped it through which made it easier but it was still too liquidy to hold the shape of the star tip. Angie, I am an awful baker and I know it's just me! Got any tips for this baking challenged girl?

You've got to try these everyone, they are a deliciously chocolaty treat!

Truffle Brownie Cups
from Big Bears Wife

Ingredients:

1 2/3 cups chocolate chips

2 tablespoons butter (do NOT substitute margarine)

1/2 cup sugar

1 egg

2/3 cup flour

3/4 cup heavy whipping cream

Directions:

Preheat oven to 325.

Spray mini-muffin pan with non-stick spray.

Place 2/3 cup chocolate chips in microwave safe bowl with the butter. Microwave on high 40-60 seconds or until smooth, stirring after each 20 second interval.

Add sugar and egg, stir until smooth.

Add flour and stir until just incorporated. Using a small scoop divide batter evenly among the wells. Flatten the top to make smooth surface with the Mini-Tart Shaper.

Bake 10-12 minutes or until edges are set (DO NOT over bake).

Meanwhile, pour cream into microwave safe bowl. Heat on HIGH for 1-2 minutes or until hot.

Add the rest of the chocolate chips and stir until smooth. Place bowl into freezer for 10-12 minutes or until mixture is cool and starting to thicken. This will be your chocolate ganache.

Once the ganache is thickened, scoop it out of the bowl into a Ziploc bag. I cut a hole in the corner of my baggie and added a star piping tip to give the ganache a little design.

Remove pan from oven; cool 2 minutes. Press tops of brownies with the Pampered Chef Mini- Tart Shaper to make a well. Cool in pan 3 minutes.

Once they are cooled, use your Ziploc baggie full of your chocolate ganache and pipe the ganache into each brownie well.

Be sure to check out Big Bear's Wife for all of her decorating ideas for this recipe!

Daphne Oz's Citrus Salt Scrub - Homemade Gift Idea

2011-12-16T11:00:00.002-05:00

Have you ever watched The Chew? I may have mentioned it here before. I record it every day but don't always have the time to watch them all. It takes up quite a bit of space on our DVR! On one of the episodes Daphne Oz (daughter of Doctor Oz) made a homemade body scrub. The ingredients are just oil, citrus zest (I used a combo of grapefruit, orange, lemon and lime zest) and salt. I thought it would be just perfect to give as a gift to the girls attending my cookie exchange. This was so easy to do and you can really go crazy with dressing up the packaging. I kept it very simple and just put a little Christmas Ribbon on it because as always I wait until the last minute to get everything done! The scrub was made with coconut oil which is a little bit expensive. You can get it at Trader joes for about $6 a jar. Since I multiplied this recipe times 6 I would have needed another jar but instead I just added some canola oil. That helped to keep the cost down. I picked up these 5.4 oz jars from The Container Store which were pretty inexpensive and of course can be reused. The recipe was enough to fill about 8 jars. I'm going to experiment with this recipe and try using sugar in place of the salt. What do you think? Wouldn't you love to receive a gift like this? I know I would!

Citrus Salt Scrub

Daphne Oz

Ingredients:

1/2 cup sea salt
1/2 cup coconut oil (can substitute almond oil/olive oil/vegetable oil)
1 1/2 teaspoons citrus zest (you can use lemon, lime, orange, grapefruit, or a combination)

Directions:

Combine all ingredients in a large bowl, make sure to not allow any water near the bowl. Any water will dissolve the salt. Pour mixture into an airtight container and store in a cool dry place.

To use: While in the shower, mix ingredients with your finger tips. Apply body scrub with hands or soft wash cloth. Rinse mixture off completely.

Chicken Madison

2011-12-15T10:43:00.000-05:00

Just yesterday I came across a post on a blog I read called Feasts and Fotos, while going through my google reader. The post was for Chicken Madison and I was drooling over Susan's photos. Susan has tons of great recipes and photos on her blog. If you haven't been there before be sure to check it out. She and I seem to like a lot of the same food and we don't live too far from each other (Susan, we should meet for dinner one day!). I would love to try her Lentil and Sausage Stew, Fusilli with Sausage and Artichokes, and her Potato Fennel and Leek Soup. I could search her blog all day and bookmark recipes! Okay so back to the chicken. Her recipe was incredibly simple and I had pretty much everything on hand to make it. I had to make a couple of simple substitutions for example I used the dry sundried tomatoes because I was out of the ones that are packed in oil. I didn't have anymore fresh parsley but I had some scallions which I threw in. I had the cremini mushrooms and a half a package of shitake's so I tossed those in as well. The result was a delicious tender chicken in a flavorful sauce that I put over some buttered orzo. Susan served hers over creamy white bean puree which she promises to post soon. I bet that is out of this world! One thing to keep in mind that if you are using very thin sliced cutlets like I did you will not need to cook it for 20 minutes at the end like the recipe states. I found that the chicken was almost completely cooked from browning it and only simmered it in the pan sauce for as long as it took the orzo to cook which was about 8 minutes. I will definitely be making this again and I hope you'll give it a try as well!

Chicken Madison

From Feasts and Fotos

Ingredients:

6 thin chicken cutlets ( cut in 1/2 down the center)
whole wheat flour
4 cloves garlic, smashed
2 garlic cloves, minced
1 box crimini mushrooms, cleaned and sliced (not too thin)
1 12 oz bag of frozen artichoke hearts, slightly defrosted, cut in half lengthwise
1 Tbsp tomato paste

1 7 ounce jar of sun dried tomatoes, drained and sliced, 2-3 tbsp of oil reserved

1/2 – 3/4 cup white wine

3/4 – 1 cup chicken stock, low sodium

1 tsp fresh thyme, chopped

1/3 cup fresh parsley, chopped

Salt & Pepper

Olive oil

1 Tbsp butter, optional

Directions:

Heat a few tablespoons of olive oil in a large skillet over medium heat. Add 2 smashed garlic cloves, to season the oil. Season chicken with salt & pepper and coat in the flour, tapping off excess. Add some of the chicken to oil, being sure not to overcrowd the pan, cooking them until golden brown on each side. Remove from skillet and transfer to a plate. Be careful to watch the cloves of garlic and be sure to remove them once they appear to be getting too golden. You don’t want them to burn. Repeat with remaining chicken and smashed garlic.

In the same skillet you just cooked all the chicken in add the oil you reserved from the sun dried tomatoes. Into that oil add the artichoke hearts and cook, stirring occasionally, for 3-4 minutes. To the artichokes add the sliced mushrooms and cook for 3-4 minutes, or until they start to soften a bit. Next, add the tomato paste and garlic and stir into the vegetables, cooking for 2-3 minutes. At this point I usually add some salt and pepper. Next comes the liquids…add the wine first, allowing it to simmer for a few minutes. Finally add the chicken stock and the fresh thyme. Allow liquids to simmer together for 4-5 minutes. To thicken this liquid mixture a bit, add approximately 1-2 tablespoons of the leftover whole wheat flour to the skillet, whisking to mix.

Add the chicken cutlets back into the skillet, nestling them all in under the veggies, gently, as best as you can. Ideally you want most of the chicken to be submerged into the liquid. It is ok if the tops of a few pieces are not submerged. If you feel you need a bit more liquid, add some more chicken stock. Put a cover on the skillet, lower heat to low and gently simmer for 15 – 20 minutes, or until the chicken is cooked through. Once cooked, turn off heat and add the parsley. If you so choose, you can also add the butter, just to finish the sauce a bit. A little tablespoon of butter won’t hurt!

Pasta with Roasted Eggplant, Zucchini and Onions

2011-12-12T10:04:00.000-05:00

This past weekend I hosted my 3rd Annual Cookie Exchange. It was so much fun as always! I chose Fudge Puddles as my cookie this year because I loved them so much when I made them a few months ago. Hopefully everyone who attended liked them too!

My party is always a brunch because I know how busy everyone is this time of year and I don't want anyone to feel like this is a hassle. My goal is for this to be a lot of fun and I want people to want to come back year after year. I'm happy to say that most people have come back each year! My brunch menu was Hash Brown Potato pancakes (which I am renaming Red and Green Potato Pancakes - recipe coming soon) topped with a poached egg, Pumpkin Bread Pudding, Shot Glass Apple Parfaits (recipe coming this week), Spinach Quiche, Stromboli (coming soon), Buffalo Chicken Stromboli (coming soon) and Pasta with Roasted Eggplant, Zucchini and Onions. I think the menu was very well received! I've made the pasta dish before and this time I took a little bit of a short cut and instead of making my own garlic oil I tossed it with a bottled one we bought on Newbury Street in Boston. I prefer it with the homemade garlic oil but the other worked in a pinch (I was running very late!).

My friend Rachel has her own blog and posted about the cookie exchange. I hope you'll check out her post! Don't forget to leave her a comment and show her some love. :-) The photo above was taken by her and her fancy new camera!

Michele’s Pasta with Roasted Vegetables

Ingredients:

1 large eggplant, cubed

3 small zucchini, cubed

1 large red onion, sliced into half moons

2 teaspoons dried of frozen basil (Dorat)

1 cup Extra Virgin Oil Olive, plus more for drizzling

10 cloves garlic, peeled and cracked

Crushed red pepper to taste

Salt and fresh cracked pepper to taste

2 lbs pasta, any short cut

Directions:

1. Pre-heat oven to 375º

2. Spread veggies over multiple baking sheets (do not over crowd), drizzle with EVOO, salt and pepper. Toss to coat with oil.

3. Roast in oven for approximately 20 minutes or until brown and tender, tossing once in between to prevent sticking and ensure even cooking.

4. In a small pot; heat garlic, oil, crushed red pepper, basil and salt for about 10 – 15 minutes over medium-low heat. This is to infuse garlic with oil – do not let the garlic brown. Once cooled remove garlic and discard.

5. Cook pasta in boiling salted water until al dente, drain.

6. Toss with veggies and infused oil. Sprinkle with Romano cheese and serve.

Click here for a printable version of this recipe.

Mamacello Pasta

2011-12-05T11:00:00.002-05:00

I have made this dish a couple of times and found in my old files on my computer. I don't think I posted it because I felt that it didn't photograph well. I decided that the recipe is definitely blog worthy even if the photo isn't. Rachael Ray makes this with spaghetti or linguine but Steve and I are very big fans of rigatoni and I make it all the time. What's your favorite type of pasta?

From Every Day with Rachael Ray

June-July 2006

4 SERVINGS

Ingredients:

1 pound spaghetti or linguine

Salt

3 tablespoons extra-virgin olive oil (EVOO), 3 turns of the pan

4 garlic cloves, finely chopped

2 pinches of crushed red pepper flakes

1/2 cup dry white wine (a couple of glugs)

Zest of 2 lemons, 1 lemon juiced

1/2 cup heavy cream (eyeball it)

Handful of flat-leaf parsley, chopped

1 cup fresh basil (20 leaves), shredded

Freshly grated Parmigiano- Reggiano or Pecorino Romano cheese, for topping the pasta and passing around the table

Directions:

1. Bring a large pot of water to a boil. Add the pasta and salt the water liberally. Cook the pasta until al dente, 6 to 7 minutes.

2. While the pasta cooks, heat a deep skillet over low heat and add the EVOO, 3 turns of the pan. When the olive oil is warm, add the garlic and red pepper flakes. Turn off the heat and set the garlic aside for 5 minutes, then raise the heat to medium, add the wine and lemon zest and boil to reduce the wine by half, about 3 minutes.

3. When the pasta is just about cooked, add a ladle of starchy pasta cooking water to the skillet with the sauce and stir in the heavy cream. When the cream is warmed through, whisk the lemon juice into the sauce and season with salt. Drain the pasta and toss with the sauce, then let the pasta stand for 1 minute so it can soak up a little of the sauce and lots of flavor. Toss with the parsley, basil and a couple handfuls of grated cheese, then serve immediately. Pass around the extra cheese at the table.

Click here for a printable version of this recipe.

Potato and Mushroom Gratin with Gruyere

2011-12-02T11:00:00.000-05:00

This is the second year I made this side dish for Thanksgiving. It's delicious and decadent and perfect for a holiday. It's a special dish that everyone will make a big deal over. It's not very hard to make at all especially if you have a mandoline to slice the potatoes nice and thin. Hope you give it a try!

Potato Gratin with Mushrooms and Gruyère
Bon Appetit Magazine November 2010

8 to 10 servings
PREP: 1 hour TOTAL: 2 hours

Ingredients:

1/4 cup olive oil
4 cups finely chopped leeks (white and green parts only; about 3 large)
1 1/2 pounds 1/2-inch cubes assorted mushrooms (such as crimini and stemmed shiitake; about 10 cups)
2 garlic cloves, minced
3 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick slices
2 cups heavy whipping cream
1 teaspoon (or more) salt
1/2 teaspoon (or more) freshly ground black pepper
1 cup coarsely grated Gruyère cheese
The Technique: Gratin
Parboil sliced potatoes in whipping cream, then layer them with mushrooms and top with Gruyère. Your end product has great texture and flavor through and through--the cheese gets browned and toasty in the oven, and the layers of creamy potatoes and mushrooms are rich and satisfying.

Preparation:

Heat 1/4 cup oil in large skillet over medium-high heat. Add leeks; sauté until soft and lightly browned, 10 to 12 minutes. Add mushrooms, sprinkle with salt and pepper, and sauté until soft and liquid evaporates, 7 to 8 minutes. Add garlic; sauté 1 minute. Season with salt and pepper. Set aside. DO AHEAD Can be made 4 hours ahead. Let stand at room temperature.

Preheat oven to 375°F. Pat potato slices dry with kitchen towel. Combine cream, 1 teaspoon salt, and 1/2 teaspoon pepper in large pot. Add potatoes. Bring to boil; reduce heat to medium and simmer, covered, 10 minutes, stirring occasionally. Remove lid; simmer until cream is reduced by about half and potatoes are partially cooked, stirring often and watching closely to prevent mixture from burning, about 3 minutes. Season with salt and pepper.

Brush 13x9x2-inch glass or ceramic baking dish with oil. Transfer half of potato mixture to dish, spreading out in even layer. Spoon mushroom mixture over in even layer. Spoon remaining potato mixture over, spreading in even layer. Sprinkle cheese over. Cover with foil, tenting in center to prevent cheese from sticking to foil. Bake 30 minutes. Uncover; bake until potatoes are tender and top is brown, 20 to 25 minutes longer. Let rest 10 minutes before serving.

Click here for a printable version of this recipe.

Aunt Maryann's Macaroni and Peas

2011-12-01T11:00:00.003-05:00

I know, I know! I've been getting facebook messages and emails asking for this recipe and I'm sorry it's taken so long for me to post it. It's such a simple recipe so I hope you like it. It's funny, I can remember the first time I had this. I was complaining to my mom about the other version of macaroni and peas, the red sauce version. Although I loved it I was getting bored and I tasted this at my Aunt Maryann's house who just so happened to live two doors away. So my mom asked her how she made it and from then on it became one of those meals we enjoyed regularly. Now that I'm living on my own I like to make both versions depending on my mood. This recipe has a little more liquid than the red sauce version and just by adding some more chicken stock it can be prepared as a soup if you prefer.

Macaroni and Peas (white version)

Ingredients:

1 medium onion, diced
2 tablespoons extra virgin olive oil
2 cans leseur petite sweet peas
2 cups chicken stock
1 chicken bouillon cube, optional
1/2 teaspoon Italian Seasoning
Freshly ground black pepper
3/4lb - 1 lb of small pasta such as ditalini
Pecorino Romano Cheese

Directions:

In a medium sauce pan sweat onions and Italian season in oil until onions are soft and tender. Add pepper to taste. Add peas with their liquid and chicken stock. Bring to a boil. Let simmer for 5 minutes or until heated through. If you prefer a stronger flavor dissolve one chicken bouillon cube into the stock. Meanwhile bring a pot of salted water to a boil. Add pasta and cook until al dente and drain. Add ladle of pasta to a bowl and top with peas and stock and stir. Sprinkle with cheese. Don't add pasta to pot with peas or the pasta will become too soft if it sits.

Click here for a printable version of this recipe.

Pumpkin Bread Pudding

2011-11-30T10:32:00.000-05:00

I have to thank Mary Crehan one of my fabulous Willow House hostesses for this recipe. I tasted it at her party a couple of weeks ago and knew I had to make it. It tastes delicious when it's warm right from the oven and is even great cold or room temperature. I had some for breakfast the next day with a drizzle of agave syrup. I'm considering replacing my Baked French Toast with this dish for my cookie exchange. What do you think?

I didn't make any changes to this recipe besides adding some cinnamon and nutmeg and used 2 cups half and half and 2 cups whole milk. Any combination of heavy cream, half and half and whole milk will work just like it does for the french toast. The bread pudding isn't overly sweet but some of my family felt that a dusting of powdered sugar would really complete this dish. I did notice that it was an option but to be honest on Thanksgiving I was just too busy to pull out the shaker and fill with powdered sugar. Next time I'll do that. After speaking with Mary she mentioned that when making this the second time she sliced the bread instead of cubing it and it held it's shape better. So I guess you can do it either way.

Pumpkin Bread Pudding

Ingredients:
1 loaf of challah bread, cut into cubes (or slices)
1 small can of pumpkin puree
2 cups of half and half
2 cups of whole milk
1 cup sugar
sprinkling of cinnamon and nutmeg, to taste
6 eggs, beaten
powdered sugar, optional

Directions:

Preheat oven to 375 degrees. Place cubed bread on a baking sheet and bake until toasted and browned (10-15 mins). Combine half and half, milk and sugar, add pumpkin, eggs, cinnamon and nutmeg. Transfer bread cubes to a 9x13x2 casserole dish and cover with milk mixture. Toss all the bread to coat. Wrap with plastic wrap and allow bread to absorb milk in the refrigerator overnight. The next day bake in a 375 degree oven for about 1 hour or until all the liquid is absorbed. Sprinkle with powdered sugar. Serve warm, room temperature or cold.

Click here for a printable version of this recipe.

Hassleback Potatoes

2011-11-29T11:00:00.001-05:00

This is such and easy and elegant looking side dish. It's a great alternative to a baked potato or roasted potatoes. Try adding some chopped herbs of your choice for a little pop of color.

Hasselback Potatoes

Adapted from Sunny Anderson on The Food Network.

Ingredients:

Yukon Gold Potatoes

Extra Virgin Olive Oil
Salt, pepper and garlic powder

Directions:

Preheat oven to 400 degrees F.

Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through. Toss in a medium bowl with olive oil. Place on a baking sheet and sprinkle generously with salt and pepper and garlic. Bake until tops are crispy and potatoes are cooked through, about 1 hour.

Click here for a printable version of this recipe.

Coq Au Vin Rigatoni

2011-11-28T11:00:00.000-05:00

Remember What Would Brian Boitano Make? I actually enjoyed watching that show but I guess not enough people did. Give this recipe a try because I know you won't be disappointed...even if the show was a little corny. You know, sometimes, I like corny and silly and not so serious. Wish they would bring back this show!

Coq Au Vin Rigatoni

Adapted from Brian Boitano on The Food Network
Ingredients:

1/2 cup olive oil, divided

1/4 pound pancetta, chopped

1 large onion, diced

1 large carrot, sliced

1/2 cup all-purpose flour

Salt and freshly ground black pepper

1 1/2 pounds boneless skinless chicken breast, cut into bite-size pieces

1 pound crimini mushrooms, sliced

2 cloves garlic, chopped

2 tablespoons tomato paste

1 bottle medium-bodied Italian red wine

3 sprigs fresh thyme, leaves removed

1 tablespoon unsalted butter

1 pound rigatoni

Fresh parsley leaves, roughly chopped

Directions:

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the pancetta and cook until brown and crispy about 8 minutes. Remove with a slotted spoon to a plate lined with a paper towel.

To the same skillet add the onions and carrots and saute until they are soft and onions are translucent. While the veggies cook, add the flour to a glass baking dish and season with salt and pepper. Add the chicken and toss to coat.

To the same skillet add 3 tablespoons olive oil, add the mushrooms and season with salt and pepper, to taste. Saute the mushrooms until browned, about 8 minutes and remove to the baking sheet with the onions.

Shake off any excess flour from the chicken and put on a plate. Add 3 tablespoons olive oil to the skillet and add the chicken. Cook the chicken until browned, about 6 minutes and transfer to the baking sheet.

Turn the heat to medium and add the garlic and tomato paste. Cook for 2 minutes and deglaze the pan with 3/4 of the bottle of wine, making sure to scrape the brown bits from the bottom of the pan. While the wine comes to a simmer, add the thyme, chicken, mushrooms and onions and let simmer for 3 minutes. If sauce is too thick add remaining red wine. Add butter, taste and adjust seasonings, if necessary.

Bring a large pot of water to a boil over medium-high heat. Add the pasta and cook until al dente.

Drain the pasta, transfer to a large serving bowl and toss with the chicken and wine sauce. Garnish with the parsley, pancetta and a drizzle of the remaining olive oil.

Click here for a printable version of this recipe.

Pioneer Woman's Pot Roast

2011-11-25T13:00:00.001-05:00

When the cooler weather hit us I was craving a nice warm stick to your ribs kind of meal and thought that pot roast could be just the right meal I was looking for. Growing up my mom made stew, roast beef, pork roast and veal roast but not very often did she make pot roast. I watched Ree Drummond make this on the food network and also had it bookmarked in my reader. I'm glad I did because it was a very delicious, flavorful and tender pot roast. I think next time I will thicken the juice a bit because it made a ton and it would have been a nice gravy. Maybe you don't put pot roast on gravy? I don't know but I bet it would be good. I also followed her advice and served it with mashed potatoes. I don't that I loved that. It was a little too heavy for us (probably because I made loaded mashed potatoes which are a meal in itself!) Next time I'm going to try Giada's Italian Pot Roast! Can't wait for that!

Check out Ree's post here for step by by step photos.

Pot Roast

Prep Time 20 Minutes

Cook Time 4 Hours Servings 10 Difficulty Easy

Ingredients:

1whole (4 To 5 Pounds) Chuck Roast

2 whole Onions

6 whole Carrots (Up To 8 Carrots)

Salt To Taste

Pepper To Taste

1 cup Red Wine (optional, You Can Use Beef Broth Instead)

2 cups To 3 Cups Beef Stock

3 sprigs Fresh Thyme, or more to taste

3 sprigs Fresh Rosemary, or more to taste

Preparation Instructions:

First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.

Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).

Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.

Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.

If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.

When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.

Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours

Hummingbird Cake

2011-11-23T11:00:00.001-05:00

This was the dessert I made for the Southern themed dinner hosted by my friend Gina for our dinner group. This was a really delicious (and surprisingly easy) cake to make. I thought that I would have tasted the pineapple but perhaps it was just there to provide moisture. I heard that this is also made with coconut which would have been delicious. I'm not sure why the directions say to add the pecans to the frosting. That seemed a little strange to me so I just chopped them up and added them around the sides. This was a wonderful dessert that I'd make again!

Humming Bird Cake

From JoyofBaking.com

Ingredients:

1 cup (110 grams) pecans

3 cups (390 grams) all-purpose flour

2 cups (400 grams) granulated white sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

3 large eggs, lightly beaten

3/4 cup (180 ml) safflower, corn, or canola oil

1 1/2 teaspoons pure vanilla extract

1 - 8 ounce (227 grams) can crushed pineapple, do not drain

2 cups mashed ripe bananas (3-4 medium sized bananas)

Pecan Cream Cheese Frosting:

1/4 cup (57 grams) unsalted butter, room temperature

8 ounces (227 grams) cream cheese, room temperature

1 pound box (454 grams) (about 3 2/3 cups) powdered sugar, sifted

1 teaspoon (4 grams) pure vanilla extract

1/2 cup (55 grams) finely chopped pecans

Directions:

Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) round cake pans and line the bottoms of the pans with a circle of parchment paper.

Place the pecans on a baking sheet and bake in the oven for about 8 minutes or until lightly browned and fragrant. Let cool and then chop finely.

In a large bowl whisk together the flour, sugar, baking soda, salt, and ground cinnamon.

In another large bowl, mix together the eggs, oil, vanilla extract, pineapple, mashed bananas, and finely chopped pecans. Add the wet ingredients to the flour mixture and stir until combined. Evenly divide the batter between the two prepared pans and bake for about 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out clean.

Remove from oven and let cool on a wire rack. After about 10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.

Frosting: In the bowl of your electric mixer (or with a hand mixer), beat the butter and cream cheese, on low speed, until very smooth with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and then stir in the finely chopped pecans.

To assemble: place one cake, top side down, onto your serving platter. Spread with about a third of the frosting. Gently place the other cake layer, top of cake facing up, onto the frosting, and spread the rest of the frosting over the top and sides of the cake. Can garnish with pecan halves. Refrigerate the cake for about one hour so the frosting has time to set.

Serves 10 - 12 people.

Marcella Hazan's Sauce with Onions and Butter

2011-11-22T11:00:00.001-05:00

This recipe had me very curious. In fact, I bought Marcella Hazan's Cookbook based on the reviews for this recipe that I read on numerous blogs. However, I'm not sure I'm quite ready to jump on the bandwagon. Now don't get me wrong, her cookbook has some wonderful recipes that I can't wait to try but this one falls pretty flat. I know a recipe is a bust when Steve tells me he's okay with me never making it again. Let me explain why this recipe had me so curious in the first place. We all have our own versions of tomato sauce but I have never heard of a sauce without garlic. My parents just spent some time in Italy and said that they didn't seem to cook with much garlic. I figured maybe she was onto something. Then there's the butter...5 tablespoons of it. When I told my father he made me laugh. He said "If Nanny ever saw you do that she'd never eat another thing you made. She's say she doesn't trust you." That's so true. She really hated butter. Never cooked with it. She claimed she was allergic but we all know she just didn't like it. Well, the sauce smelled delicious. The butter mixed with the tomatoes reminded me of the aroma of vodka sauce when I make it. As great as that is it's not enough to win over my stomach. My stomach was very unhappy all night and to be honest, it was very flat and tasteless as well. Maybe if the recipe was cooked with a tablespoon or 2 of butter and still had the addition of a clove or two of garlic and some basil then maybe we would like it much better. What do you think? Have you made this recipe? What are your thoughts?

Tomato Sauce with Onion and Butter

Essentials of Classic Italian Cooking

For 6 servings

2 cups canned imported Italian plum tomatoes, cut up, with their juice
5 Tbsp. butter
1 medium onion, peeled and cut in half
Salt
1 to 1 1/2 pounds pasta
Freshly grated parmigiano-reggiano cheese for the table

Directions:

Put the tomatoes in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for 45 minutes, or until the fat floats free from the tomato. Stir from time to time, mashing into any large piece of tomato in the pan with the back of a wooden spoon. Taste and correct for salt. Discard the onion before tossing the sauce with pasta.

Click here for a printable version of this recipe.

Cream Cheese Crescents - Secret Recipe Club

2011-11-21T07:00:00.018-05:00

I am so excited because this month I am participating in the Secret Recipe Club! Once we sign up and are approved we are assigned a blog from which we must chose a recipe to make and highlight on our blogs. It's a great way to discover new blogs and new recipes. It's been a secret until today so none of us know who has been cooking or baking from our recipes. Isn't that cool?

My assigned blog is From Apples 2 Zucchini. Pam has a ton of healthy recipes on her blog and there are others I want to try but since the holidays are coming up I couldn't resist trying out her Cream Cheese Crescents. Pam said that she was looking for a cookie that didn't have chocolate and I know I could use some variety in my cookie making as well. I made this recipe as written except I couldn't bring myself to use fat free cream cheese. I guess I don't cook healthy very much! ha ha! That's okay, I think that the recipe works either way. I also mixed pecans and walnuts because I had them not for any other reason. I do love me some pecans!

The cookies were a cinch to make and if you know anything about me you know I can't bake anything that's too difficult so I was definitley pleased at that. The hardest part was cutting them evenly and really I don't think anyone will care if they aren't perfect. Right? I brought these into work (since Steve isn't crazy about nuts) and everyone really enjoyed them. Pam - don't read this very unhealthy tidbit...A coworker mentioned maybe adding a little glaze to them to add a little extra sweetness. That sounds like a great idea to me! Okay Pam you can continue here... I love that these cookies can really be changed up to suit your taste. The dough is like a blank canvas and you can fill and top with whatever you like. As I was making them and smelling the cinnamon and nuts I was thinking that some chopped apple would be so good in this but I'm not sure how that would work as far as cooking time. Anyone have any ideas?

Here is the recipe as it was posted on Pam's blog.

Cream Cheese Cresents

Yield: 32 cookies

from Cookies: 1001 Mouthwatering Recipes from Around the World

Ingredients:

1 (8oz) package of reduced fat cream cheese, softened

3/4 c. butter, softened

1 tbsp sugar

1 2/3 c flour

for the filling:

1/3 c light brown sugar, packed

3/4 c walnuts, chopped fine

1 tsp cinnamon

1 egg, beaten with 1 tbsp water

1 tsp sugar

Instructions

Beat the cream cheese and the butter until creamy, then add flour
turn out onto a lightly floured counter top and knead until smooth and elastic
shape into 2 discs and cover with foil and chill for at least one hour
on a lightly floured counter top, roll out one disc to a 10 inch circle
brush with egg white
cut into 16 equal wedges, like a pizza, with a sharp knife or pizza wheel
add nut filling and press it lightly into the dough
starting with the widest end, roll each wedge toward the point, like a croissant
place onto a parchment lined cookie sheet
brush rolled cookies with egg white and sprinkle with sugar
bake at 350 for 20 minutes, or until browned

I really enjoyed participating in the Secret Recipe Club. If you haven't heard of this before and are interested in participating check out the rules and then go sign up!

Slow Roasted Tomatoes

2011-10-13T11:00:00.000-04:00

Last year I tried making these slow roasted tomatoes after seeing them on blogs everywhere. They were simple, easy and fantastic. I put them on sandwiches, on antipasto platters and in pasta salad. I wanted to make them again and found it intriguing when my friend Marie said that her husband's gradmother added chopped garlic and basil to it. The idea sounded fantastic however I never asked any questions and didn't really think it through. Turns out Marie and I completely misunderstood each other. We discovered this when she and her hubby came over for dinner. I showed them to her and told her that they were good but the garlic was a little bitter. I liked them much better plain. She asked what I did and I told her that I did what she told me. We ended up laughing all day about it because I had TONS of these tomatoes and adding garlic to them while roasted was not at all what she meant. The tomatoes weren't bad but the garlic did not taste great after being roasted in the oven for 2 hours. I need to clarify exactly what she did mean. Next year I say she makes them for me, what do you think?

Wondering why I'm posting this? Well I still think that slow roasting is a fantastic way to cook plum tomatoes. They aren't dried out like sun-dried tomatoes. They are sweet and still a little plum and have an incredible flavor. Next time I just won't put anything other than oil, salt and pepper on them. They are still salvageable though. I took off the garlic from some of the tomatoes, chopped them up and made a sauce with them. They were still delicious! I will post that soon.

Slow Roasted Tomatoes

Plum tomatoes, halved lengthwise and seeded
salt, pepper, olive oil

Toss tomatoes with oil, salt and pepper. Line a rimmed baking sheet with parchement paper or foil. Lay the tomatoes cut side up on the baking sheet. Bake at 250 for 2 1/2 - 3 hours.

Lasagna with Ricotta and Eggplant

2011-10-12T11:00:00.001-04:00

I ate a lot of Eggplant this summer and here I am craving it again. I should make my mom's eggplant parmigiana again soon. There's something about having that dish in the cool weather. It's especially good leftover in a sandwich on a fresh Italian roll. Here is another dish that hits the spot on a cold day, especially if you are a fan of eggplant. Remember the pasta with roasted garlic and eggplant sauce I made this summer? I had some leftover in my freezer and thought that it would be fantastic in lasagna. Guess what? I was right!

Lasagna with Roasted Garlic and Eggplant

1 15 oz carton Ricotta
1 large egg, beaten
approx 1/4 cup fresh parsley
approx 3/4 cup romano cheese, plus extra for sprinkling
pepper

1 box no boil lasagna sheets

1 cup shredded mozarella
1 1/2 cups roasted garlic and eggplant sauce, warm
1 1/2 cups marinara sauce, warm (see recipe below)

Directions:
In a medium bowl combine ricotta, egg, parsley, 3/4 cup cheese and pepper. In a small baking dish ladle in some marinara sauce to cover the bottom of the dish. Add a layer of no bake lasagna sheets. Add another layer of sauce and sprinkle with some cheese. Add about half of the ricotta mixture and spread evenly. Add a think layer of shredded mozzarella. Top with another layer of the pasta. If possible turn the lasagna sheets this time around so the layers alternate (horizontal, vertical) and the layers stay together. (Sometimes the lasagna sheets are too short and this doesn't work but this is what we always did when we boiled the sheets.) Add another layers of sauce and sprinkle of cheese. Don't be stingy on the sauce because the moisture is what cooks the pasta. The second layer will be all of the eggplant sauce and a layer of mozzarella. Once again add a layer of pasta, marinara sauce and grated cheese. Top with the rest of the ricotta mixture and more shredded mozzarella. Top with the final layer of pasta, marinara sauce, cheese and some shredded mozzarella. Cover with foil. Bake at 350 for 1 hour. Let settle for 15 minutes before slicing.

Marinara Sauce

Ingredients:

1 28oz can crushed tomatoes
4 cloves minced garlic
1 medium onion, diced
3 tsp chopped fresh basil (use less if dried)
1-2 tsp dried Italian seasoning
crushed red pepper flakes, to taste
salt and pepper to taste
1 tsp sugar
extra virgin olive oil

Directions:

Sweat onions in extra virgin olive oil and then add garlic in oil. Let it cook for a minute or to and then add crushed red pepper and frozen or dried herbs. Add tomatoes, salt, pepper and sugar. If using fresh herbs add now. Let it come to a boil and then lower heat. Cook on medium for 30-40 minutes. Taste it and adjust seasoning as needed.

Roasted Eggplant Sauce

Ingredients:

2 eggplants, partially peeled (peel every other section so it looks striped), cut into large dice
4-5 tomatoes, cut into large dice
1 large vidalia onion, cut into large dice
1 head of garlic
Fresh basil
extra virgin olive oil
salt and pepper to taste
pecorino romano cheese, grated

Directions:

1. Preheat oven to 400 degrees.

2. Prepare 3 sheet pans with parchment paper (makes clean up a lot easier) and spread out eggplant and onion over 2 cookie sheets and put the tomatoes on the 3rd. Drizzle with extra virgin olive oil, salt and pepper and toss to coat.

3. Slice top off of the head of garlic so garlic is exposed. Drizzle with oil, salt and pepper. Wrap well in foil and place in a small oven safe bowl or if you have space on your cookie sheet put it there. (Do not put it directly in oven as the oil make leak out and onto your oven.)

4. Bake in the oven for 20 minutes and toss and flip so all sides get color. Cook veggies until soft and browned. Tomatoes may come out sooner than the eggplant. Check on the garlic - when a knife can easily pierce the garlic it is ready. The garlic can easily over cook and become burnt and hard. Check every 5 mins afterward if it's not yet ready. Remove everything from the oven and allow to cool.

5. When garlic is cool enough to handle, squeeze out of the papery skin. It will come right out. When veggies have cooled down add them and garlic to a food processor (you may have to do this in batches and just add to a bowl to combine when it's all blended). If it's very thick drizzle in some oil while the food processor is on. Taste and adjust seasoning. Add torn basil.

Click here for a printable version of this recipe.

Spaghetti with Squash, Heirloom Tomatoes and Grilled Shrimp

2011-10-11T09:40:00.000-04:00

I knew this dish was going to be good but I didn't realize how good! I made it in the beginning of September when I could still find heirloom tomatoes. They are so sweet and full of flavor! The recipe calls for cherry or grape tomatoes so this can be made any time of the year. I bet it would be delicious with winter squash as well!

If you like veggies I would definitley double up on the zucchini and the yellow squash. We definitely lost some pieces before they got tossed with the pasta. That bowl of roasted veggies was hard to resist!

This is a great dish to make when you are having company. The recipe can easily be doubled, the shrimp can be marinated ahead of time and the veggies can be cooked ahead of time. They will heat up again when tossed with the hot pasta.

Spaghetti with Squash, Heirloom Tomatoes and Grilled Shrimp

Adapted from Tyler Florence

Ingredients:

Kosher salt

1 zucchini, sliced into thin rounds

1 yellow squash, sliced into thin rounds

1 pint baby heirloom tomatoes

1/2 onion, finely chopped

1 garlic clove, chopped

1/4 cup extra-virgin olive oil
Freshly ground black pepper
1 pound spaghetti
1 cup arugula leaves
3/4 cup freshly grated Romano Cheese, plus more for serving
Grilled Shrimp, recipe follows

Directions:

Bring a large pot of salted water to a boil over high heat for the spaghetti.

Preheat the oven to 400 degrees F.

Combine the squashes, tomatoes, onion, garlic, in a large bowl. Add the olive oil, sprinkle with salt and pepper, and give it all a good toss. Dump that out onto a baking sheet and roast for 10 to 12 minutes, until the squash is tender and caramelized. Scrape the vegetables into a large pasta bowl and cover with a plate to keep everything warm.

The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook for 8 to 9 minutes, until al dente.

To finish, scoop out about 1/4 cup of the pasta cooking water, drain the pasta, and toss gently with the roasted vegetables and Grilled Shrimp. Add the pasta water if needed.

Grilled Shrimp:

2 large cloves of garlic, chopped
zest and juice of 1 lemon
1/2 cup extra-virgin olive oil
16 large head-on Jumbo shrimp in the shell, shells split down the back
Kosher salt and freshly ground black pepper

Mix garlic, lemon, oil, salt and pepper in a bowl and add shrimp. Marinate for 1 hour or more. Heat a large outdoor grill and wipe down with oiled paper towel to create a nonstick surface. Add shirmp and grill for 3 minutes per side baste with marinade as you go.

Click here for a printable recipe.

Gazpacho

2011-09-15T11:00:00.001-04:00

This past weekend I hosted the September dinner for my dinner group. As the years go on it's harder and harder to come up with new themes without repeating some. I am still going to keep trying to find something unique each time! My theme was "California Cuisine". I know it really seems vague but what I found through my research is that "California Cuisine" is basically fresh local ingredients that are cooked simply. Some of the foods that are commonly found in this type of cuisine are avocados, artichokes, almonds, citrus fruits, figs, seafood, etc.

Since it's the end of summer and there are still quite a bit of heirloom tomatoes I thought a great dish that would embody fresh and simple cuisine would be gazpacho. I haven't had a ton of cold soups and I never had gazpacho before deciding to make it for this dinner. I wasn't sure what to expect so I tried this out a week before the dinner. I found from following the recipe that 1) only 1 clove of garlic is needed. As this soup sits (as suggested) the garlic can really overpower the other flavors and be quite unpleasant. 2) As great as this is I can't imagine 4 people consuming that much cold soup. 2 pounds of tomatoes is way too much. 3) I can understand why this often served in shot sized glasses. A little goes a long way.

All that being said I really did enjoy this and so did my guests. I cut down the tomatoes to 1 pound, used only 2 slices of bread, 1 clove of garlic, half of an onion., used 2/3 of a yellow pepper. I served diced avocado, yellow pepper and cucumber for toppings. The ladies enjoyed the crunch it added to the soup.

Gazpacho

Anne Burrell

Total Time: 1 hr 30 min Prep 30 min Inactive 1 hr 0 min

Yield: 4 servings

Ingredients:

8 slices white bread, crusts removed, bread broken into big chunks

2 pounds tomatoes, seeded

1 English cucumber, peeled

1 large white onion

1 green bell pepper, seeds and pith removed

2 garlic cloves, smashed

Kosher salt

High quality extra-virgin olive oil

2 to 3 tablespoons sherry vinegar

1/2 cup to 1 cup tomato juice, if needed

Directions:

For the soup:

Soak the bread, in a medium bowl of water to soften, about 15 to 20 minutes. Squeeze out the excess water and place in a large bowl. Coarsely chop the tomatoes, 2/3 of the cucumber, 1/2 the onion, and 1/2 the pepper and add to the bread. Add the garlic, season with salt, and drizzle with olive oil. Mix to combine and let sit for about 20 to 30 minutes to allow the flavors to marry and to let the salt pull some moisture out of the tomatoes.

Meanwhile, for the garnish, dice the remaining cucumber, onion and green pepper into perfect 1/4-inch dice and reserve.

Working in batches, puree the tomato/bread mixture in a blender with the vinegar. Blend in tomato juice to loosen the mixture, if needed. Remove soup to a large bowl and stir in about 1/2 cup of high quality olive oil. Taste for salt and add more, if needed.

Chill. Serve cold garnished with the diced cucumber, pepper and onion. Drizzle with a little more olive oil, if desired.

Click here for a printable version of this recipe.

Fried Green Tomatoes

2011-09-13T11:00:00.001-04:00

My mom had about 30 green tomatoes that weren't ripening this week and she had no idea what to do with them. I told her I would take them and look up a recipe and figure out how to use them. I decided to make Fried Green Tomatoes although I never tasted a green tomato before. I found a recipe online and then posted it on facebook for all my southern friends to take a look at before I went ahead and used the recipe. I got some yeses and deicded to give it a try. I found this recipe on all recipes and in the commnets section someone suggested a dipping sauce. So I made that with a little smoked paprika added for an extra kick. The recipe calls for a quart of oil, I certainly did not use that much. Just enough to cover the bottom of the pan by about an inch. The tomatoes and the sauce were both a big hit with Steve's family. I'm so glad I tried them! Thanks Mom next time I'll make them for you!

Fried Green Tomatoes

Ingredients:

4 large green tomatoes

2 eggs

1/2 cup milk

1 cup all-purpose flour

1/2 cup cornmeal

1/2 cup bread crumbs

2 teaspoons coarse kosher salt

1/4 teaspoon ground black pepper

1 quart vegetable oil for frying

Directions:

	Slice tomatoes 1/2 inch thick. Discard the ends.
	Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
	In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels

Dipping Sauce

1/2 cup mayo
2 tablespoons dijon mustard
1 tablespoon horseradish
1 tsp smoked paprika
dash of salt and pepper

Combine all ingredients and refrigerate. Serve with fried green tomatoes.

Click here for a printable version of this recipe.

Sweet and Sour Chicken

2011-09-12T11:00:00.004-04:00

I started going through my chicken recipes that I saved in my google reader when I realized that we've been eating a huge amount of pasta lately. I found this recipe for sweet and sour chicken that I saved from Brown Eyed Baker. I've said before that I think chinese food has been he most difficult cuisine for me to try to recreate at home. This recipe looked so easy so I thought why not give it a try. As I was preparing it I was a little overwhelmed by the smell of the ketchup. Did not seem or smell very asian to me. Luckily it turned out great! I have to be honest, it didn't really taste very asian to me but it was a great dinner. I think that maybe by adding a different type of sauce (maybe even a orange marmalade) in place of half of the ketchup will give it more of an asian flavor. Any ideas? I definitely recommend this recipe though. It was excellent!

Brown Eyed Baker's Sweet and Sour Chicken

Yield: 4 servings
Prep Time: 30 minutes | Bake Time: 1 hour

For the Chicken:

3-4 boneless,skinless chicken breasts, cut into chunks
Salt and pepper, to taste
1 cup cornstarch
2 eggs, slightly beaten
¼ cup canola or vegetable oil

For the Sauce:

¾ cup sugar
4 tablespoons ketchup
½ cup vinegar (preferably rice or white)
1 tablespoon soy sauce
1 teaspoon garlic powder

1. Preheat oven to 325 degrees.

2. Season chicken with salt and pepper.

3. Working in two batches, toss the chicken pieces in egg and then coat with the cornstarch. Heat the oil over medium-high heat and again in two batches, brown the chicken, turning it so that all sides are browned.

4. Place the chicken in a single layer in a 9×13 baking dish.

5. Whisk together the sauce ingredients in a small bowl and pour evenly over the chicken. Turn the chicken to ensure each piece is coated.

6. Bake for 1 hour, turning the chicken every 15 minutes.

Click here for a printable version of this recipe.

Mom's Stovetop Meatloaf

2011-09-09T11:00:00.020-04:00

I know I've told you all before that growing up my mom put a can of delmonte on or in every dish she made. This is another one of those yummy dishes. I like different varieties of meatloaf but for most of my life this is the only kind I knew. It's made on the stovetop and is very soft just like a meatball.

My mom doesn't use the onions but I love the flavor it gives. I tend to add a little garlic powder and onion powder in it too...you know, just in case.

Mom's Stovetop Meatloaf

Ingredients:
1 pound of ground beef
1 egg, beaten
1/3 cup of grated pecorino romano cheese
1 onion, diced
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1/2 cup cooked white rice, plus more for serving if you wish
extra virgin olive oil
1 -14 ounce can delmonte tomato sauce
garlic powder and onion powder, just sprinkle it on
salt and pepper to taste

Directions:
Heat olive oil in a small saute pan. Saute onions and garlic until softened. Reserve and allow to cool.
In a large bowl mix ground beef, egg, romano cheese, parsley, white rice, cooled onions and garlic, garlic powder and onion powder, salt and pepper. Pack together and add to a large pan that was drizzled with oil. Form into a loaf. Add can of delmonte sauce over the meatloaf. Cover and let cook over medium- medium low heat for 1 hour. Slice and serve with sauce, with white rice and peas.

Click here for a printable vesion of this recipe.

Torta di Spaghetti

2011-09-08T11:00:00.001-04:00

It's not very often that we have leftover spaghetti but when we do this is a great way to use it up and make it into a new dish.

I served this with a beautiful heirloom tomato bruschetta and swiss chard. By serving a green veggie or a salad and you have a wonderfully light meal.

Torta di Spaghetti

Adapted from Giada De Laurentiis

Ingredients:

Leftover spaghetti at room temperature (I used leftover pasta with olives and breadcrumbs)
extra virgin olive oil
1 onion, sliced
5 large eggs
splash of milk
1/2 cup of sundried tomatoes packed in oil plus some of the oil
3/4 cup grated romano cheese
3/4 cup cubed or shredded mozzarella
6-8 leaves of basil, chiffonade, reserve some for garnish
salt and pepper, to taste
Prosciutto Crumbles - optional (see recipe below)

Directions:

Heat 1 tablespoon of extra virgin olive oil and 1 tablespoon of sundried tomato oil in a large non stick skillet. Add onions and saute until softened. Season with salt and pepper. Add sundried tomatoes.

In a large bowl beat eggs, milk, romano cheese, basil, salt and pepper. Add spaghetti and toss. Add to skillet and shake pan to evenly distribute mixture. Using a wooden spoon move the egg around in sections of the pan so more of the egg can cook. When edges are set use the spoon or rubber spatula to move the egg away from the edge of pan and let more of the uncooked egg hit the pan. Sprinkle the cheese throughout the eggs.

When eggs are set put a large plate over the frying pan and flip then slide the torta back into the pan so the other side cooks. Cook for a couple of minutes until eggs are completely set. (another option is to finish in the oven or under the broiler - be sure your pan is oven/broiler safe).

Sprinkle with basil and prosciutto.

Prosciutto Crumbles

Preheat the oven to 350 degrees . Place the prosciutto slices on a parchment lined baking sheet. Place in the oven and bake until firm, golden around the edges, and almost crisp, about 18 minutes. Set aside and let cool. Crumble in your hands and use for topping bruschetta, salads, pastas etc as you would do with bacon.

Click here for a printable version of this recipe.

Pasta with Roasted Garlic and Eggplant Sauce

2011-09-07T11:00:00.000-04:00

If you are a reader of this blog you know that when Steve isn't home for dinner I try to make something that I know I can't make when he's around. Steve is not a fan of eggplant andI had some from the farmer's market along with some tomatoes from my parents' garden. I remembered a recipe from Rachael Ray. She made a pasta sauce from pureed eggplant. She puts her eggplant in the oven whole and scoops it out but I wanted more caramelized flavor on the eggplant so I roasted it in cubes. I absolutely LOVED this recipe. Probably one of my favorite eggplant recipes of all time! I debated about posting this recipe because the picture was lacking some color. I posted it on my facebook page and I was assured the photo was good enough to post so hope you all think so too. The only problem is I don't have an exact recipe to follow here. I am going to have to make it again to perfect it and write down the measurements. So this recipe is an approximation. Give it a try and use your own judgement (more or less tomatoes, onion, etc) otherwise wait for me to try this once again. One thing I did realize is that it would be much better to roast the tomatoes on a seperate cookie sheet since they give off too much water and prevent the eggplant from browning well.

Pasta with Roasted Garlic and Eggplant Sauce

Ingredients:

2 eggplants, partially peeled (peel every other section so it looks striped), cut into large dice
4-5 tomatoes, cut into large dice
1 large vidalia onion, cut into large dice
1 head of garlic
Fresh basil
extra virgin olive oil
salt and pepper to taste
pecorino romano cheese, grated

Directions:

1. Preheat oven to 400 degrees.

2. Prepare 3 sheet pans with parchment paper (makes clean up a lot easier) and spread out eggplant and onion over 2 cookie sheets and put the tomatoes on the 3rd. Drizzle with extra virgin olive oil, salt and pepper and toss to coat.

3. Slice top off of the head of garlic so garlic is exposed. Drizzle with oil, salt and pepper. Wrap well in foil and place in a small oven safe bowl or if you have space on your cookie sheet put it there. (Do not put it directly in oven as the oil make leak out and onto your oven.)

4. Bake in the oven for 20 minutes and toss and flip so all sides get color. Cook veggies until soft and browned. Tomatoes may come out sooner than the eggplant. Check on the garlic - when a knife can easily pierce the garlic it is ready. The garlic can easily over cook and become burnt and hard. Check every 5 mins afterward if it's not yet ready. Remove everything from the oven and allow to cool.

5. Meanwhile bring a large pot of salted water to a boil. When garlic is cool enough to handle, squeeze out of the papery skin. It will come right out. When veggies have cooled down add them and garlic to a food processor (you may have to do this in batches and just add to a bowl to combine when it's all blended). If it's very thick drizzle in some oil while the food processor is on. Taste and adjust seasoning. Add torn basil.

6. Cook pasta until al dente and reserve some pasta water. Return pasta to pot and toss in eggplant mixture. If it looks like it's too thick add a little bit of the pasta water. Toss with romano cheese and enjoy!

Click here for a printable version of this recipe.

Blueberry Ricotta Cake

2011-09-06T11:05:00.001-04:00

Found another great recipe from Stacey Snacks. She found the recipe from the King Arthur Flour website and added some lemon zest to it. I added the zest to mine too and really loved it. Stacey says to use fresh ricotta but I had some part skim ricotta I wanted to use up in my fridge and it worked just fine. I'm sure the fresh ricotta will make it even better but don't shy away from trying this if you don't have it. I prefer eating it at room temperature but when I brought some of it to work some people said they prefer it cold. So you decide how you like it. I love the crispy sugar top!

Blueberry Ricotta Cake
from Stacey Snacks

Ingredients:

Batter:
1 cup All-Purpose Flour
3/4 cup sugar
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk
1/4 cup butter
1 large egg
1/2 teaspoon vanilla
zest of a lemon
3/4 cup fresh blueberries

Topping:
2 large eggs
1 1/4 cups ricotta cheese
1/3 cup sugar
1/4 teaspoon vanilla

Directions:

Preheat the oven to 350°F. Grease a 9 x 9 x 2-inch pan

For the batter: In a small bowl, combine the flour, sugar, baking powder and salt. Add the milk, shortening, egg and vanilla, beating till smooth. Spoon the batter into a greased 9 x 9 x 2-inch pan Sprinkle the blueberries over the batter.

For the topping: In a small bowl, beat the eggs till frothy, then beat in the cheese, sugar and vanilla. Spread this mixture evenly over the blueberries.

Bake the cake for 55 to 60 minutes, or until it's golden brown around the edges. Remove from the oven and cool to lukewarm before serving.

Click here for a printable version of this recipe.

Bobby Flay's Chipotle Honey-Glazed Chicken Wings

2011-09-05T11:04:00.000-04:00

Ever since my friend Janet made chicken wings for us in the beginning of the summer I have been on a chicken wing kick. She uses a fabulous barbecue spice and it literally needs nothing else! This time I wanted to try something new for a family BBQ. Since we always have some sort of red meat it seems liked the perfect time to try out the new chicken wing recipe.

This recipe came from Bobby Flay's Grill It Cookbook. It has a little bit of spice but if you don't want too much heat cut down the amount of chipotle chiles. The recipe states to put the glaze in two bowls and to pour part of it over the cooked chicken at the end. I just used all of it to baste the chicken. Whatever was left I tossed. The original recipe is below and you can decide how you want to do it. I also didn't cut the tips off the chicken just tucked them under.

Ingredients:

1 cup honey
2 to 3 tablespoons pureed canned chipotle chiles in adobo
2 tablespoons Dijon mustard
4 tablespoons ancho chile powder
kosher salt and freshly ground black pepper
4 tablespoons canola oil
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons spanish paprika
3 pounds chicken wings
2 tablespoons sesame seeds, toasted
3 green onions, white and green parts, thinly sliced

Directions:

1. Heat the grill to medium-high.

2. Whisk together honey, chipotle puree, 1 tablespoon of the mustard, 1 tablespoon of the ancho powder, 1 teaspoon salt, and 2 tablespoons of the oil in a small bowl. Divide the glaze evenly between 2 bowls, one small, the other large.

3. Stir together the remaining 3 tablespoons of ancho powder with the coriander, cumin, and paprika in a small bowl.

4. Rinse the chicken wings under cold water and pat dry with paper towels. Cut the tips off the wings and discard (or freeze and use for making chicken stock). Cut each wing into 2 pieces through the joint.

5. Place the chicken wings in a large bowl, add the spice rub and the remaining 2 tablespoons oil, and toss to coat. Season with salt and pepper and place the wings on the grill in an even layer. Grill until golden brown and slightly charred, 4 to 5 minutes. Reduce the heat of the grill to medium, turn the wings over, and close the lid of the grill. Continue grilling until just cooked through, 15-20 minutes longer, brushing with the small bowl of glaze every few minutes and turning once during the last 10 minutes of cooking.

6. Transfer the wings to the large bowl, brush with the reserved glaze and toss to coat. Transfer to a platter and sprinkle with the sesame seeds and green onions.

Click here for a printable version of this recipe.

Thank you to Salvatore Corso for another beautiful photo! Please check out Salvatore's website to see more of his work.

Fudge Puddles - My New Favorite Cookie

2011-08-30T21:44:00.000-04:00

When I was a child I loved Stella D'oro Swiss Fudge Cookies. Nanny used to buy them for me and she didn't even mind when I used a spoon to scoop out the fudge part and leave the cookie part behind. Not sure I would have gotten away with it if my parents knew she let me do that. As I got older I started eating the whole cookie but ate my way around the fudge and then ate the center. I guess it was the whole save the best for last idea. I still love those cookies and will always think of my grandmother when I eat anything made by Stella D'oro. When I saw these Fudge Puddles posted on Sunday Baker they immediately reminded me of those childhood favorites because they had a fudge center. Of course, they don't taste the same. In fact, they just might be better. They are chewy and fudgy wth a hint of peanut butter. I could eat them by the dozen. I just need to work on getting the fudge in the center neatly. You have got to try them and let me know what you think. Be sure to stop by Sunday Baker and say hello to Tanya. She has lots of great recipes for you to try! She recently made a Parmesan Butternut Squash Soup that I can't wait to try!

The fudge part of this recipe is enough to fill a double batch of the cookie recipe. Tanya said the leftover fudge is great warmed up and drizzled on ice cream.

Fudge Puddles

Yield: 3 dozen cookies

Ingredients:

For the cookie shell:

1/2 c. butter, softened

1/2 c. creamy peanut butter

1/2 c. sugar

1/2 c. packed brown sugar

1 egg

1/2 t. vanilla extract

1-1/4 c. all-purpose flour

3/4 t. baking soda

1/2 t. salt

For the fudge filling:

1 c. semi-sweet chocolate chips

1 c. butterscotch chips

1-14 oz. can sweetened condensed milk

1 t. vanilla

chopped nuts or sprinkles(optional)

Directions:

1. In a large mixer bowl, combine butter, peanut butter, and both sugars. Beat in egg and vanilla.

2. Next, in a separate bowl, mix the flour, baking soda, and salt. Gradually add flour mix. to the creamy mixture.

3. Chill in the fridge for at least one hour (or if you're impatient like me, in the freezer for about 15 minutes). Remove from fridge and form into 1" balls. Grease a mini-muffin pan and add 1 ball to each muffin cup.

4 .Bake in a 325 degree oven for about 15 minutes or until very lightly browned. Remove from oven and make an indentation in the center of each ball.

5.Let them cool in the pan for at least 5 minutes and then move to a cooling rack. Once all of the cookies are done baking, it's time to make the fudge filling.

6. In a microwave safe bowl or saucepan, combine all of the ingredients except the nuts/sprinkles. Microwave for 1 minutes. Stir well. If there are still unmelted chips, continue to melt in microwave for 15 second increments until all smooth. Immediately start filling the cookie cups with the filling. It will start to harden just a bit as you do it, so make sure to give it a good stir once in awhile. Sprinkle with the nuts or just leave plain. Let set for an hour or so.

Click here for a printable version of this recipe.

Pasta with Baked Cherry Tomatoes

2011-07-18T11:00:00.000-04:00

Here's another great recipe from one of my favorite Chef's, Lidia Bastianich. This one comes from her newest cookbook, Lidia Cooks from the Heart of Italy and can be found here on her website. I was lucky enough to catch her making this one on tv and I made it the next day. It seems like the temperature and cooking time needed to be a little higher and longer than the recipe states. I wanted my tomatoes to have a nice brown color on the breadcrumbs. It may just have been my oven but after about 15-20 minutes I raised the temperature to 400 and baked until they were golden. Lidia suggests topping the pasta with ricotta salata or ricotta. I think the ricotta salata would be great but I didn't have any. The dish was still fantastic and I think a firm cheese like the ricotta salata would be even better.

Pasta with Baked Cherry Tomatoes

Serves 6

Ingredients:

3 pints cherry tomatoes, halved
½ cup extra-virgin olive oil, plus 1 tablespoon
⅓ cup fine dry bread crumbs
1 teaspoon kosher salt, plus more for the pasta pot
¼ teaspoon peperoncino flakes, or to taste
1 pound spaghetti, gemelli, or penne
10 plump garlic cloves, peeled and sliced
2 tablespoons fresh Italian parsley, chopped
1 cup fresh basil leaves, loosely packed
½ cup pecorino, freshly grated, plus more for passing
4 ounces ricotta, or ricotta salata

Directions:

Arrange a rack in the center of the oven, and heat to 350 degrees.

Toss the cherry-tomato halves in a large bowl with 3 tablespoons of the olive oil. Sprinkle over tomatoes the bread crumbs, salt, and peperoncino; toss well to coat the tomatoes evenly. Pour the tomatoes onto the parchment-lined sheet, and spread them apart in a single layer. Bake until the tomatoes are shriveled and lightly caramelized (but not dried out), about 25 minutes in all.

Meanwhile, fill the large pot with salted water, and heat to a rolling boil. When the tomatoes are nearly done, drop the pasta into the pot, stir, and return the water to a boil.

As soon as the pasta is cooking, pour the remaining olive oil into the big skillet, set it over medium- high heat, and scatter in the sliced garlic. Cook for a minute or two, until it is sizzling and lightly colored, then ladle in about 2 cups of the pasta cooking water, and bring to a vigorous boil, stirring up the garlic. Let half the water evaporate, then lower the heat, stir in the chopped parsley, and keep the sauce barely simmering.

As soon as the tomatoes are done, remove them from the oven.

When the pasta is al dente, lift it from the water, drain for a moment, and drop it into the skillet, still over low heat. Toss pasta quickly with the garlic-and- parsley sauce in the pan, then slide the baked tomatoes on top of the pasta. Scatter the basil shreds all over, and toss everything together well, until the pasta is evenly dressed and the tomatoes are distributed throughout. Turn off the heat, sprinkle on the grated cheese, and toss once more.

Mound the pasta in a warmed serving bowl. Shred the ricotta all over the top of the pasta, and serve immediately.

Orechiette with Chickpeas

2011-07-11T11:00:00.000-04:00

Food is a huge part of my life and I am inspired all the time from lots of things and many people. Since I started blogging I have added over 300 blogs to my reader most of which are blogs about food (I read some decorating blogs and some general life blogs as well). I may not get to read through every single post each day but there are certain photos and recipes that stand out in my mind and of course tons of posts that are bookmarked and sorted into categories and stored in my trusty reader for when I get the urge to try one. That's what happened with this recipe. I first saw this recipe on sporkorfoon.com. If you aren't familiar with Teanna and her recipes you must check her out! The recipe she posted was for homemade orecchiette with chick peas. I was originally really interested in the homemade orecchiette and saved it for a rainy day. Then one day I watched Anne Burrell on the food network make a pureed chickpea sauce or soup ( I can't remember) and it made me think of this recipe. I happened to have a package of dried orrechiette so I pulled up the recipe to check out the sauce that Teanna used. Inspired by Anne Burrell, I decided that I wanted a thicker sauce so I pureed the veggies. The result was a delicious pasta sauce studded with chick peas that rested perfectly in the little cup shape (or ear shape) of the orecchiette. I think that next time I want this dish I will give it a try with canned chick peas. As good as this was I felt that the chick peas were still a little hard and they cooked for even longer than the recipe stated. After doing some research I found that my chickpeas could have just been old from sitting on the supermarket shelf for too long which will make them tough. This may be a good use for the pressure cooker I never remember to use!

The original recipe for this dish can be found at epicurious or by clicking HERE.

Orechiette with Chickpeas
Adapted from Epicurious

Ingredients:

1 bag of dried chickpeas, picked over
2 garlic cloves, left whole, plus 4 garlic cloves, finely chopped
2 bay leaves
extra-virgin olive oil
1 large onion, finely chopped
4 celery ribs, finely chopped
4 medium carrots, finely chopped
1/4 to 1/2 teaspoon dried hot red-pepper flakes
3/4 pound - 1 pound vine-ripened tomatoes, finely chopped
1 cup water or chicken stock (plus more as needed)
1/3 cup finely chopped flat-leaf parsley
handful of fresh basil, chopped
1 pound orrechiette

Directions:
Soak chickpeas in water to cover by 2 inches overnight (8 hours) or quick-soak (see cooks' note, below), then drain.

Simmer chickpeas with whole garlic cloves and bay leaf in water to cover by 2 inches in a 4- to 5-quart pot, partially covered with lid, adding more water if necessary, until tender, 1 to 1 1/4 hours. Drain chickpeas and discard garlic and bay leaf.

Heat oil in a large heavy pot over medium heat until it shimmers, then cook onion, celery, carrots, chopped garlic, red-pepper flakes (to taste), salt and pepper, covered, stirring occasionally, until vegetables are softened, about 12 minutes. Add tomatoes, water or chicken stock, more salt and simmer, uncovered, until vegetables are tender and sauce is slightly thickened, about 5 minutes. Using an immersion blender, puree sauce. If sauce is very thick or if you want more sauce add more liquid. Add chickpeas and cook until tender. Stir in parsley and basil, adjust seasoning to taste.
Cook orrechiette in salted boiling water until al dente and toss with sauce. Again, if sauce is too thick just add more liquid (at this point pasta water or chicken stock can be used) Top with grated pecorino romano cheese.

This will feed an army!

Cooks' notes:

·You can substitute two 19-ounce cans chickpeas, drained and rinsed, for cooked dried ones.

·To quick-soak chickpeas, cover with water by 2 inches in a medium pot and bring to a boil, then boil 1 minute. Remove from heat and cover, then soak 1 hour. Drain, discarding water.

·Chickpeas can be cooked 2 days ahead. Cool completely and chill (in cooking liquid), covered.

·Sauce, without parsley, can be made 2 days ahead and chilled, covered. Reheat, stirring in parsley.

Click here for a printable version of this recipe.

Farmer's Market Spaghetti

2011-07-08T11:00:00.003-04:00

This dish is for kids and grown up kids alike. It's a fun way to get those who pick out their veggies to eat them and like it!

While at the Millburn farmers market this week I picked up some beautiful zucchini. I was especially attracted to the golden zucchini. What a gorgeous color! I knew I've been pushing it with Steve and the veggies lately but I couldn't pass up a dinner featuring these beauties!

Recently I read a post from deb of Smitten Kitchen from a couple of years ago. Someone must have linked to it...could have been Stacey from Stacey Snacks. I LOVE both of these blogs by the way. Stacey is also from New Jersey and posts about a lot of local places; you'll love her if you don't already! The post that inspired this was for zucchini strand spaghetti that Deb saw Michael Chiarello make. Where has he been??? Anyway, it looked great and I really wanted to try it and I could benefit from finding another use for the mandoline I HAD to have. :-) After reading her post it seemed like her zucchini was still too crunchy cooked that way (steamed) and I didn't have anymore fresh basil to make the basil oil so I took my own spin on it.

The colors from the green zucchini and golden zucchini really made this pasta look like a million bucks! Next time I will use 2 of each instead of just one because the strands cook down and it looks like it's going to have a lot more zucchini than you really do. I would also add in another tomato but that's it. I love this dish. Steve really seemed to enjoy it too! It wasn't easy or necessary for him to pick out the zucchini. I can't wait to make this for my mom. She's going to love it!

Garlic Scapes

Before I post the recipe I want to tell you all about the garlic scapes I bought for the first time. I've been reading about them and I got really excited when I saw them. I've read a lot about garlic scape pesto so I picked up a few (actually only 5 bc they were 5 for a $1 and I had no clue what I'd do with them yet). I did some research and had some ideas for the scapes. The first way I tried it was raw. Holy Moly! I will not be making garlic scape pesto. It's way too strong for me! When we grilled some burgers I asked Steve to throw just one on the grill to see how it would taste. It was actually very tasty! The end was a little fibrous so maybe I should have trimmed them back a bit. I chopped some for a tomato and cucumber salad and it really gave a wonderful mild garlic flavor. Fresh chopped garlic in a salad like that could be too overpowering and this was the perfect substitute. I was told that the tips could be used for cooking but when I cut it it seemed a little flowery inside like the choke of an artichoke so I decided against it. I had some leftover and tasted the salad the next day and it had a lovely flavor. Still not too strong but the flavor definitely was more intense. Last thing I tried the scapes in was this pasta dish. I sauteed 2 chopped scapes in garlic but didn't feel like it gave enough garlic flavor so I added some fresh as well. They were still crunchy this way which I didn't really expect. Overall the flavor of the grilled ramps was the best!

Farmers Market Spaghetti

Ingredients:

1 pound of spaghetti
2 - 4 small zucchini, green and golden
1-2 large tomatoes, seeded and chopped
3 large cloves garlic, sliced
2 garlic scapes, trimmed on each side and chopped, optional
approx. 1/2 cup extra virgin olive oil
crushed red pepper flakes, to taste
the juice and zest of one lemon
a handful fresh basil
salt and pepper, to taste
Pecornino Romano cheese, grated, for tossing at the end and serving

Directions:

Cook the spaghetti to al dente in boiling salted water. Meanwhile, cut the zucchini with the small size french fry cutter on your mandoline, use a julienne peeler or a vegetable peeler (strands will look different with a veggie peeler)and if you have amazing knife skills you can cut them into thin sticks.

In a large saute pan heat oil and add garlic scapes, sliced garlic and crushed red pepper flakes. Cook until garlic is cooked and lightly browned but not burnt. Add chopped tomatoes and use your wooden spoon to break them up. If any skins separate from the flesh remove them if you can. Season with salt and fresh black pepper, stir. Add the zucchini and toss in the oil and season zucchini with more salt and pepper. Let zucchini cook for a couple of minutes until slightly wilted with a slight bite to it but not hard. Taste it and you'll know when the consistency is right for you. Add the lemon zest, lemon juice, basil and stir. Add the cooked spaghetti and toss with the zucchini. Toss with some pecorino romano cheese and serve.

I'm in love with this dish! Please try it!!!

Click here for a printable version of this dish.

Prosciutto and Fig Crostini

2011-07-07T09:42:00.000-04:00

This is an incredibly easy appetizer that pleases everyone with the sweet and salty combination. No recipe needed here. Simply slice up a baguette on a diagonal (so you have a larger surface) drizzle with some extra virgin olive oil and toast it. You can do this on the grill, in a grill pan, in the oven or under the broiler, whatever method you prefer. Spread some fig preserves on each slice and top with a thin slice of proscuitto di parma. You can also use serrano ham in place of the prosciutto.

Try this at your next dinner party and take the time saved in the kitchen to spend some time with your guests!

Linguine with Chicken, Mushrooms and Wine

2011-05-18T21:16:00.000-04:00

Every once and a while I like to go through some of my old cooking magazines because it's like seeing them for the first time again. A recipe that may not have appealed to me last year may appeal to me this year. This one I found in the December 2004 issue of Cuisine at Home magazine. It was written by Maryann Esposito and I have made some variations but I would love to make it as is someday. When it's just me and Steve I rarely make chicken on the bone unless it's a chicken breast. Steve won't eat the dark meat so I tend to adapt recipes to use breast meat instead. I don't mind it so much but when I'm visiting my parents alone I love to have my mom make dark meat or pork chops or any of the things Steve doesn't like. So Mom, if you're reading you know what to do! :-)

My changes were simple. I swapped chicken tenders for the whole chicken, swapped linguine for papparedelle (only because I forgot to buy it when I went to the supermarket), Added a little more sage (and I still think it could have used more), added stock for more sauce and added butter and cheese to the pasta (a trick for a silkier sauce thatI picked up last month in bon appetit magazine). All very minor changes nothing life changing except for the vinegar. I really wanted to add it but I forgot. It smelled soo good that I just thought I was all done! This was a fantastic meal and I highly recommend it!

Linguine with chicken, mushrooms and wine

Adapted from Maryann Esposito

Ingredients:
1 lb mushrooms, quartered
4 oz pancetta or bacon, diced
1 large Vidalia onion, sliced
½ pound fennel (bulb only), sliced
4 cloves garlic, minced
1 cup dry red wine
1 cup chicken stock
1-2 tablespoons fresh sage leaves, chiffonade
½ cup all purpose flour
Kosher salt, pepper, garlic powder
1 lb chicken tenders, cut into bite sized pieces, tendon removed
4-6 Tbsp unsalted butter
Extra virgin olive oil
1 pound linguine
2 Tbsp balsamic vinegar, optional

Directions:
1. Sauté mushrooms in 2 tbsp butter and 1 tbsp olive oil in a large sauté pan over medium-high heat. Don’t stir until the mushrooms begin to brown. Stirring them will prevent them from getting color and building that extra level of flavor. Once they start to soften, season with salt and they give off liquid. Cook until liquid evaporates. Stir in ½ cup of wine. Increase the heat to high and boil until most of the wine evaporates; remove and set aside. Wipe out pan and return it to stove top.

2. In a large plastic food storage bag combine flour, salt, pepper and garlic powder. Add the pieces of chicken, close the bag and shake to coat in flour.

3. Melt 2 tbsp of butter and 2 tbsp of oil in the sauté pan. Brown the chicken in batches (if necessary) over medium heat; remove; set aside.

4. Sauté the pancetta in the pan drippings until it begins to brown. Add the onion and fennel and cook until the onion softens and fennel begins to brown. Stir in garlic and cook 2-3 minutes more. Increase heat to high and stir in remaining wine and sage. Use a wooden spoon to scrape up the brown bits that have stuck to the pan. When wine begins to evaporate add about ½ cup of chicken stock. Let sauce reduce and add more stock if you want more liquid. Return the mushrooms and chicken to the pan and stir. Lower heat to medium-low and cover. Let chicken simmer for 10-15 minutes until chicken is cooked through.

5. Meanwhile, cook linguine in a large pot of salted boiling water. When pasta is al dente drain and add the remaining butter to the pot (optional) toss pasta in butter to coat and add about ½ cup romano cheese and toss. Toss pasta with half the sauce and chicken and add the remaining chicken and sauce to top the pasta in each plate.

Click here for a printable version of this recipe.

Homemade Ricotta Cavatelli

2011-05-17T15:34:00.000-04:00

My Grandmother would be proud. Every time I use her cavatelli maker I feel like she is there with me. I remember making them with her on her wood dining table. She let me turn the handle of the machine and I got a big kick out of watching the pasta turn into cavatelli. I wish we thought of taking pictures or videos then. When I use the machine and get stuck I think of her saying, "I told you, you have to you a lot of flour!" I try to remember that and flour it up really well.

Sometimes it makes me really sad because Nanny isn't around to see how she influences every meal I make. Even when I make something I knew she really wouldn't like, I am still thinking about her.
She had no idea how much she meant to me. Even if it seemed like she did, she just didn't. Hopefully she's looking down at me and she's happy to see what I've been doing.

I can't believe it took me so long to post this but I actually lost the recipe and couldn't remember where I found it. Well it finally occurred to me and this post was all set up and ready to go. The credit for the recipe goes to Deborah Mele of Italianfoodforever.com. Check out her website for some great authentic Italian recipes!

To make the dough for the Cavatelli:

Ingredients:

4 Cups All-purpose Flour (or 2 cups tipo "00" & 2 cups tipo "0")
1 Egg
1 Pound Full Fat Ricotta Cheese
1 Teaspoon Salt
1/3 Cup Heavy Cream

Directions:

Place your flour in a bowl and make a well in the center. Add your other ingredients into the well and stir until the dough comes together. Dump the dough onto a floured surface and knead with your hands for 2 to 3 minutes until smooth. Cover with plastic wrap or a damp towel and let the dough rest for 15 minutes. You may also wrap the dough in plastic and refrigerate it until needed. This rest period is necessary to obtain the right texture of the dough.

To form the Cavatelli:

When ready to cut the cavatelli, first cut the dough in half and place one half on a lightly floured surface. Roll the dough to a thickness of about 1/3 of an inch thick and cut into strips about 1/2 to 3/4 of an inch thick. Flour a strip well, and using one hand, pass it through the wooden rollers, turning the crank clockwise with the other hand. The cavatelli will drop onto the counter after they are cut. Place the cavatelli on a lightly floured baking sheet and refrigerate until ready to cook. Cook cavatelli in large pot of boiling salted water for about 5 minutes. Like gnocchi, cavatelli will rise to the surface when cooked. Drain and top with your sauce of choice.

Pictures by Salvatore Corso. Click here to see his amazing website.

Gwyneth Paltrow's Fried-Zucchini Spaghetti

2011-05-10T22:08:00.001-04:00

Is it just me or does every celebrity have a cookbook these days? Of course, I'm not going to let that stop me from checking out their cookbooks and trying their recipes. It's just makes me think, maybe I should write one. HA! Anyway, I recently watched Gwyneth Paltrow on The Rachael Ray Show and she made a popular recipe that I think we all have our own version of, Pasta with Zucchini. Gwyneth uses lemon and basil that I think are great additions but she doesn't use any garlic. I just couldn't make this dish without it and sauteed some garlic in fresh extra virgin olive oil after the zucchini was fried. I liked tossing the zucchini in flour because it helped keep the zucchini crispy but it clouded the oil. That's not a problem just replace the oil if you come across the same issue. The recipe suggests serving with lemon wedges which is a nice touch but I also added the juice of one lemon to the oil.

Gwyneth's recipe was published in Food and Wine Magazine April 2011.

Fried-Zucchini Spaghetti

Ingredients:

1 pound small zucchini, very thinly sliced crosswise
1/4 cup all-purpose flour
Salt
1/2 cup plus 2 tablespoons extra-virgin olive oil
3/4 pound spaghetti
1 cup shredded Parmigiano-Reggiano cheese, plus more for serving
1/2 cup torn basil leaves
Freshly ground pepper
Lemon wedges, for serving

Directions:

In a medium bowl, toss the zucchini with the flour and a pinch of salt. In a very large skillet, heat half of the oil until shimmering. Add half of the zucchini and fry over high heat, turning once or twice, until browned and crisp, 3 to 4 minutes. Using a slotted spoon, transfer the zucchini to a paper towel–lined wire rack and season with salt. Repeat with the remaining oil and zucchini.
Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente. Drain, reserving 1/2 cup of the pasta cooking liquid. Return the pasta to the pot and toss with the 1 cup of cheese, the basil and a generous pinch of pepper. Add the reserved pasta water a little at a time, tossing well to coat. Transfer the pasta to a bowl and top with the crispy zucchini. Serve right away with lemon wedges and additional cheese.

Click here for a printable version of this recipe.

Business 2 Blogger Opportunity

2011-05-06T18:57:00.000-04:00

Hey everyone! This post is a little different from what I usually post here but I thought it would be a great way to help out all my fellow bloggers. Take a few minutes to check this out and maybe you'll sign up. I'm excited about trying this for Willow House, my business and for this blog as well.

Ever notice that some blogs get all the action? They always have amazing gifts to give their readers and get to try out brand new products. I've done the occasional review (which I like to keep related to Italian Cooking) but there are some blogs that are always introducing us to some new things. I just discovered an awesome tool for both bloggers and businesses, it's called Business 2 Blogger. Business owners understand the influence that bloggers can have on their business and this site hooks businesses up with bloggers for FREE! So whether you are a blogger looking to make a few bucks on your writing or you have a business (such as an etsy store owner) that you are trying to advertise, this is the place for you!

I'm going to give this website a chance and see how I like it. Let me know if you decide to give it a shot and we can share our experiences!

On another note, there are new recipes to come! I get so wrapped up in my busy life sometimes and I thank you all for being so patient. :-)

Escarole and Mini Meatball Soup aka Italian Wedding Soup

2011-03-23T09:00:00.000-04:00

This is my version of Italian Wedding Soup and I make a version of this soup quite often in the winter. I've made it with chicken meatballs, with spinach instead of escarole, I've added beans and other veggies like a minestrone. It's basically chicken broth with mini meatballs, veggies and pasta. Make it this way or whatever works for you. Use up whatever you have on hand, no need to make any special trips to the store!

When I make meatballs for soup I tend to use garlic and onion powder instead of fresh because it's cooking so quickly. I don't want to have any raw chunks of onion or garlic but instead a smooth texture.

.

Escarole and Mini Meatball Soup aka Italian Wedding Soup

Ingredients:

1-2 heads of escarole, leaves separated, washed well and chopped

4 carrots, diced
2 stalks of celery, diced
1 onion, diced
3 plum tomatoes, seeded and chopped (or 8 oz can of tomato sauce)
2 bay leaves
3 cans chicken broth and 2 bouillon cubes + water (or use 6 cups of all broth or stock or bouillon)
Italian seasoning
Salt and pepper, to taste
Extra Virgin Olive Oil

Meatballs:

1 lb 85% lean ground beef
½ cup grated cheese
garlic powder, to taste
onion powder, to taste
1 egg
1/3 cup Italian Style Breadcrumbs

Directions:

Saute onion, carrot and celery in oil. Add plum tomatoes and season with Italian Seasoning, Salt and Pepper. When tomatoes start to break apart and let out their juices add chicken broth and bay leaves. Let come to boil and taste. If more flavor is desired and the bouillon cubes. Add escarole and let it cook down into the soup. Meanwhile mix beef, cheese, garlic, onion, egg and breadcrumbs and form mini meatballs. Makes about 20-22 meatballs depending on size. When the soup comes to a boil drop them in and then lower the heat to a simmer. Let cook for about 5-8 minutes until cooked through.

In a separate pot cook ½ lb of pasta in boiling salted water until al dente (do not overcook). Do not add pasta to soup pot or pasta will become mushy, keep pasta in a separate pot with a drizzle of olive oil to keep it from sticking. Serve a ladleful of pasta and 3-4 meatballs with each bowl of soup.

Click here for a printable version of this recipe.

Risotto of Sweet Sausage and Broccoli Rabe

2011-03-21T09:00:00.001-04:00

I got this recipe in a great magazine, a special Italian edition of Fine Cooking. This was delicious but there is one thing that is way way off. The claim is that this recipe serves 2 as a main course. Absolutely not. Not two Italians who like to eat, that's for sure! This filled two very small bowls and I gave half of mine up to give to Steve bc he was still hungry. So I'd say it serves two as a first course but definitely not a main course. Double this recipe if you want to get 2 nice servings. Aside from that this was so good! The flavor was amazing and I love that I got Steve to eat broccoli rabe, one of my favorite things (even if it was a little sneaky).

Risotto of Sweet Sausage and Broccoli Rabe
The Best of Fine Cooking No. 36
Real Italian

Ingredients:

3 cups chicken broth
2 tbsp unsalted butter
1/2 cup arborio rice
1/4 lb. sweet italian sausage, skinned and crumbled
1 small garlic clove, chopped
1/2 cup dry white wine
kosher salt and freshly ground black pepper
pinch of cayenne
1/4 lb. broccoli raabe, boiled for 5 minutes, drained, squeezed dry and coarsly chopped
2 tbsp freshly grated parmigiano-reggiano

Directions:

In a small saucepan, bring the broth to a boil; lower the heat to a simmer. In a large, heavy-gauge saucepan over medium-high heat, melt the butter. Stir in the rice, toasdting just until it starts to sizzle and pop, about 1 minute. It should not color. Add the sausage and garlic. Stir, breaking up the meat into small bits, until the sausage has lost its pink color, about 1 minute. Pour in teh wine. Stir occasionally, cooking until the liquid is almost gone, about 2 minutes. Add just enough hot broth to cover the rice. Lower the heat to maintain a vigorous simmer; stir occasionally. When the likid is almost gone, add just enough hot broth to cover the rice, along with a pinch of salt and cayenne. Check the risooto every 3 or 4 minutes, giving it an occasional stir to make sure it isn't sticking to the bottom of the pan and adding just enough broth to cover the rice when the liquid has almost dissappeated. After a couple of additions of broth add the brocccoli rabe.
Continue adding the broth and checking until the rice is just al dente, about 20 minutes from the first liquid addition. Bite into a grain; you should see a small white pin-dot in the center. Take the risotto off the heat and stir vigorously for a few seconds. Fold in the Parmigiano, pepper to taste and a pinch of salt if needed. Stir in a few tablespoons of broth to loosen the risotto, if you like. Serve immediately.

Italian Marinated Skirt Steak

2011-03-19T09:00:00.000-04:00

It's almost grill season which really makes me happy! It means dining al fresco and the change of pace to faster cooking. I am by no means a grill expert but I can manage a few things. This steak was made under the broiler but you can cook this meat however you see fit. It's this very simple marinade that is packed with flavor that I'm excited to share with you today.

I served this with sauteed spinach and Israeli couscous. I bought a great couscous mix from TJ's and added some sauteed peppers and onion to bump up the flavor.

Italian Marinated Skirt Steak

Ingredients:
1-2 lbs. Skirt Steak
2 cloves garlic
1/4 cup red wine vinegar
1 shallot
1/2 cup extra virgin olive oil
salt and pepper to taste
fresh parsley, chopped

Directions:

Mix garlic, vinegar, shallot, olive oil, salt, pepper and parsley in a bowl. Pour over steak, cover and marinate in the refrigerator for at least an hour. Turning over once. (I like to use my Tupperware marinator and just flip the container over and you don't have to worry about spilling.)

Let excess marinade drip off of the meat and discard marindade. Place meat directly under the broiler and cook for approximately. 4-5 minutes per side for medium rare. Or cook on and indoor grill pan or of course, grill it outside. Let meat rest and cut on a diagonal against the grain.

Click here for a printable version of this recipe.

Artichoke and Cannellini Bean Crostini featuring Olivari Olive Oil

2011-03-17T09:00:00.001-04:00

A couple of weeks ago I was contacted by a representative for Olivari Extra Virgin Olive Oil. I was asked to try it out and post what I think here on my blog. I want you all to know that if I receive something and try it and do not like it I will not post it here. Same way I don't post recipes that I don't think turned out so well..it just seems pointless. (I have not received any monetary compensation for this review just the product to try out.) I was sent a bottle of Olivari Extra Virgin Olive Oil and a garlic press. This was really cool because I don't own a garlic press! I really liked the bottle itself because it comes with a pour spout. That makes it so much easier since I always pour my oil into pourable bottles. When you put the cap back on the bottle the spout moves down so you can easily close the top. The extra virgin olive oil was good and fruity and I have been cooking with it all week. Here is a recipe that I thought would be great since it contains a lot of olive oil - sort of like a pesto.

The recipe comes from Giada and I really like it once it came together. I was a little put off at first because of the lack of color and texture. It's actually my fault though. I wish I had a bigger food processor because it would have been easier to keep this chunky like the recipe stated. Since mine was too small the mixture had nowhere to go and completely pureed. My only issue with that is the way it looks, I think it will look prettier if kept chunky. Somehow I missed that this recipe called for basil and I only had frozen basil. That didn't quite work in the food processor so I added some fresh parsley and a chopped tomato for some color and texture. I also added a clove of pressed garlic which was a great addition. The crispy prosciutto really helped the appearance and gave it a nice salty bite. (I used parchment paper and didn't use the cooking spray and there was plenty of oil.) My family gobbled these little crostini up very quickly and enjoyed every bite!

Artichoke and Cannellini Bean Crostini
Adapted from Giada De Laurentiis

Ingredients:

Vegetable cooking spray
4 very thin slices prosciutto
1 baguette, sliced into 1 inch slices
1/2 cup extra-virgin olive oil, plus extra for drizzling
1 (12-ounce) package frozen artichoke hearts, thawed
1 (15-ounce) can cannellini beans, rinsed and drained
1 cup grated Pecorino Romano
1 clove of garlic, pressed
1 tomato, chopped
1/2 cup coarsely chopped fresh basil leaves
1/4 cup fresh parsley, chopped
1 teaspoon lemon zest
3 teaspoons fresh lemon juice
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
salt and pepper to taste, for sprinkling on the bread

Directions:

Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a baking sheet with vegetable cooking spray (or use parchment paper to prevent sticking.)

Lay the prosciutto in a single layer on the prepared baking sheet and bake for 10 to 12 minutes until crispy. Set aside to cool for 10 minutes.

On another baking sheet, arrange the bread slices in a single layer. Drizzle the bread with olive oil and sprinkle with salt and pepper. Bake until golden, about 12 to 15 minutes.

In a food processor, combine the artichoke hearts, beans, cheese, basil, lemon zest, lemon juice, garlic, 2 tsp salt, and pepper. Pulse until the mixture is chunky. With the machine running, slowly add the olive oil. Pour into a bowl and mix in chopped parsley and tomato. Spoon the artichoke mixture onto the crostini. Crumble the prosciutto and sprinkle on top. Drizzle with oil (if desired) and serve.

Note - This made at least 2 cups of the topping. I used a whole baguette and still had plenty more left over for another day.

Click here for a printable version of this recipe.

Thank you to Oliveri Olive Oil for providing me with the oil to make this recipe!

Another way to enjoy the olive oil is to pour some in a small dipping bowl and add salt, pepper and a little crushed red pepper flake to it and use it for dipping your bread in (instead of butter). It's delicious!

Mom's Chicken Rollatini

2011-03-16T18:12:00.000-04:00

After making my Aunt Maryann's Beef Stroganoff I started to get nostalgic. I suddenly remembered this dish my mom used to make. I remember her making it in the wintertime, probably because she didn't put the oven on much in the warmer months. When I came home I could smell it and knew instantly what she was making. I specifically remember my mom using MBT Broth (they were powdered bouillon packets) before chicken stock or broth was easily accessible in the supermarket. You can use bouillon cubes dissolved in water or canned or boxed broth or stock. You can stuff this with any fillings you want I used mozzarella and sun dried tomatoes and my mom simply used just mozzarella. Here are some other ideas, any type of tapenade (olive, artichoke, etc.), spinach, escarole (any type of green), add ham and you have a cordon bleu, asparagus, etc. Another variation would be to add a little lemon juice of wine to the sauce for a different tangier flavor. I love how the sauce thickens a little from the breadcrumbs that fall into the pan. You can serve it over rice and spoon the sauce over it or even make some roasted potatoes and dip the potatoes in the sauce.

Mom's Chicken Rollatini

Ingredients:

1 pound chicken cutlets, pounded thin
mozzarella, shredded or cut into strips (not fresh because it is too soft and may come out of the rolls)
approx 1 cup seasoned bread crumbs mixed with approx 1/2 cup romano cheese and 1-2 tsp garlic powder
1 cup chicken broth
sun dried tomatoes packed in oil, sliced (I get mine from trader joes and they are already sliced)
extra virgin olive oil
2 tablespoons butter, 1 tbsp cut into small pieces (will need one pat per chicken roll)
Toothpicks

Directions:

Drizzle a combo of extra virgin olive oil and the oil from the sundried tomatoes into a small baking dish. Drizzle the tops with a little oil. Lay out chicken cutlets in it and sprinkle with salt and pepper on both sides.

On one side of the cutlet about an inch in add approx 4-5 slices of sun dried tomato and about 1 tablespoon of shredded cheese. Roll short side over the fillings and continue to roll and tuck in the sides. Secure with toothpicks. Roll the chicken in some of the oil in the baking dish and dip in breadcrumb and cheese mixture and place back in baking dish. Continue until all the chicken is rolled and filled. Place a tsp of crumb mixture on top of each roll and top with a small pat of butter. Add chicken broth around the chicken. Cover with foil. Bake at 350 for 30 minutes. Remove foil and continue to bake for another 10 minutes or until cooked through and lightly browned on top. When you remove it from the oven swirl a tablespoon of butter in the hot liquid. Serve each roll with some of the sauce around it. The sauce is great for dipping bread.

Click here for a printable version of this recipe.

Aunt Maryann's Not So Stroganoff Beef Stroganoff

2011-03-15T18:49:00.000-04:00

Yikes! This title sounds like those long titles Rachael Ray gives to her recipes. I get it now, it's really difficult to come up with a name for a dish and it's very easy to get corny. This is one of those recipes that does not yet have a proper name. My Aunt Maryann gave me this recipe years ago when I was first learning how to cook. I never made it probably because I thought some of the ingredients to be a little odd. I should have trusted her because she is an excellent cook. This recipe will certainly be making it's rounds in my kitchen! So Aunt Mare (but you've got to say it with the Brooklyn accent and leave out the R haha!) and I were chatting yesterday and I remembered this recipe. We got to talking about it and decided that it probably isn't Beef Stroganoff. Traditionally, Beef Stroganoff has mushrooms and sour cream in it. I do think mushrooms would go very nicely in this dish and if I had them I would have added some in. I threw in a couple of shallots because I had them and a couple of glugs of red wine which added body to the sauce. Neither of those ingredients are part of her recipe but you know how I like to make some minor adjustments to make it my own. I suggest you do the same thing!

Aunt Maryann's Not So Stroganoff Beef Stroganoff

Ingredients:

1 - 1 1/2 pounds beef stew meat (round)
2 carrots, thinly sliced
4 cloves of garlic, sliced
2 shallots, sliced
2 tbsp. Teriyaki Sauce (I started with approximately this amount and added more later)
2 tbsp. Worcestershire sauce (same as above)
1 bag egg noodles or no yolk noodles
1/4 cup fresh parsley, chopped
flour
2 1/2 tablespoons of butter
vegetable or canola oil
extra virgin olive oil
salt and pepper
1 can petite peas or a couple of handfuls of frozen peas

Directions:

1. Cut the beef cubes in half so you have bite size pieces. Season the flour with salt and pepper and stir to combine. Toss beef cubes in the flour and shake off excess. Brown the meat in a combo of butter and canola oil (the butter is for flavor and the canola oil has a higher smoke point) and then set meat aside. You may have to do this in two batches.

2, Add in more butter and oil if needed and this time some extra virgin olive oil and saute carrots and shallots. Once shallots become translucent and soft add the garlic. Be careful to not let the garlic burn.

3. Add reserved beef to the pot and push to the side. Add a tablespoon of butter and a tablespoon of flour and stir until combined. Then stir the whole pot. Add Teriyaki, Worcestershire sauce, red wine and water to just about cover the beef. Let liquid come to a boil and then reduce to simmer. Cook for about 2 hours or until beef is tender. Stir occasionally and add more wine or water if the sauce reduces too much. Taste and adjust seasoning (salt, pepper, Worcestershire or Teriyaki) until desired flavor is reached. Add drained peas until heated through.

4. Boil and drain noodles. Remove beef from pot and set aside. Toss noodles with the sauce and add half of the chopped parsley. Spoon noodles out onto a serving platter and top with the beef. Sprinkle with remaining parsley.

Click here for a printable version of this recipe.

The Geometry of Pasta - Chicken Soup with Canederli (Bread Dumplings)

2011-02-24T22:09:00.000-05:00

A few months ago I received a complimentary copy of a cookbook called The Geometry of Pasta by Jacob Kenedy and Caz Hildebrand. I'm going to be honest, when I first saw that this cookbook didn't have any beautiful photos I was a little disappointed. After going through every recipe in the book I was really excited about it. There were pasta shapes and types that I've never heard of before and there are some great illustrations as well. I decided that I wanted to try something different and so I decided to make the bread dumplings. It is kind of like an Italian Matzoh Ball - at least I'm guessing that it's similar because I actually never had a Matzoh Ball! I slightly altered the recipe since I didn't have all the ingredients on hand and decided to make this last minute. However, the dumplings were light and were packed with flavor even without the pancetta. The recipe called for day old bread and I didn't have any so I substituted them for plain breadcrumbs. It worked out just fine. I also added a tablespoon of garlic to the onions when I cooked them in 2 tablespoons (instead of the 3 that the recipe called for). I don't feel bad about altering the recipe because the cookbook stated that this is just one variation of these little dumplings and I'm sure we can all think of ways to make them our own.

I made the Canderli in chicken soup. It was the best soup I ever made!!! I have a little confession to make. Every time I make chicken soup I add a couple of bouillon cubes because the soup always seems a little weak. Well I solved that problem this time. Here's how (it's more of a method than a recipe so use what you have on hand and the chicken pieces that you like - the more chicken and bones you have the more flavor your stock will be).

To make the stock:

In a 8-10 quart stockpot cover 1 whole chicken (cut into pieces), 3 legs and 3 thighs and some chicken wings and backs ( that I put in the freezer for this purpose) with cold water. Add 2 large carrots cut into 3 large pieces, 2 large ribs celery, cut into 3 large pieces, 1 large onion quartered, 4 cloves garlic (unpeeled), scallions (because I had to use them up), 4 dried bay leaves, fresh thyme, fresh parsley, salt, pepper and a large freezer bag of chopped plum tomatoes I froze in the summer. Bring the pot to a boil and then reduce heat to simmer. After about an hour or so pull out all the chicken and removed it from the bones and shredded it. I put the bones back into the soup with some tomato paste (again, I had an open can I wanted to use up) and cooked it for another 1 1/2 - 2 hours. Strain the stock and skim off the fat (it will be easier to skim it once it settles and starts to congeal). It cooked for a total of 3 hours and it was SO worth it! The result was such a flavorful stock and I can't imagine not doing this all the time!

To make the Chicken Soup:

In a small soup pot saute 1 small diced onion, 1 diced carrot, and 1 diced rib of celery and saute in extra virgin olive oil. Add as much stock as you want and add some of the reserved shredded chicken. Add some chopped fresh parsley and let cook while you prepare your dumplings.

Canederli:

Ingredients:

1/2 medium onion, very finely chopped
3 1/2 tablespoons butter (I only used 2 tbsp)
3-4 slices day old bread (5 1/2 ounces weighed without crust) (I used 1 cup breadcrumbs)
1/3 cup all purpose flour
2 eggs
Scant 1/2 cup milk
1 1/2 ounces pancetta, finely chopped or 2 2/3 ounces Italian Sausage, skin removed broked up, optional
2/3 cup grated Parmesan cheese
3 tablespoons parsley, finely chopped
a grating of nutmeg
chives, finely chopped (optional)

Directions:

Gently fry the onion in the butter until soft, then leave to cool. Mix togetehr well with all the ingredients to make a soft sticky dough (which won't be entirely smooth). Season with salt and pepper.

Take a small lump of dough, roll in flour and test to see if it holds together when dropped in boiling water. If it fails, add a bit more flour to the mixture and try again. When satisfied that you are on safe ground, roll golfball-sized spheres of dough with generously floured hands. Refrigerate for at least an hour before cooking. Cook in the broth at a gentle simmer. They will take about 20 minutes. Serve in broth with a scattering of Parmesan atop.

My Notes: I didn't put any meat in the Canderli since I used chicken soup and I only needed to refrigerate them for 15 minutes (if even) and they cooked up right away. I let them cook for 15 minutes but I really don't think they needed that since it's just breadcrumbs. They Canderli didn't taste as good the next day so I suggest you only cook what you will eat at that time.

For a Printable Version of this recipe, click here.

Wild Mushrooms and Gorgonzola Risotto

2011-02-17T16:20:00.000-05:00

I never knew that I liked Gorgonzola. That's probably because I am not a fan of blue cheese but Gorgonzola dolce is much milder than any blue cheese I have tasted. It tastes wonderful in pasta and risotto. This is a recipe that you must try! I have held off on posting this recipe because both times I made it I was too rushed and never took a really nice single serving photo to share with you. So, the best photo I have is of the risotto in the pot. It doesn't do it justice but I trust that you all can tell that this is a great recipe and will try it anyway. Hey, if you do, will you send me your finished photo? I'd love it if you posted it to my facebook page!

I can't seem to find dried porcinis but I do have a HUGE container of dried mixed mushrooms from costco. That's what I used and will be using since it will probably last a whole year. I also added some fresh diced cremini mushrooms and fresh wild mushrooms another time for their texture. If you decide to add some to yours you can do that after you saute the onions. Make sure you don't disturb them too much. Whenever you cook mushrooms you want a deep golden color. They will have a deeper flavor and better texture.

Gorgonzola and Porcini Mushroom Risotto

Recipe courtesy Giada De Laurentiis, 2008

Serves: 4 to 6

Ingredients:

4 cups low-sodium chicken stock
1 1/2 ounces dried porcini mushrooms
3 tablespoons butter
1 medium onion, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan
3/4 cup (3 ounces) Gorgonzola, crumbled
1/4 cup chopped fresh chives
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Directions:

In a medium saucepan, bring the stock to a boil over medium-high heat. Add the porcini mushrooms. Remove the pan from the heat and set aside for 30 minutes until the mushrooms are tender. Using a slotted spoon, remove the mushrooms and set aside.

Reheat the stock to a simmer and keep warm over low heat.

In a large, heavy saucepan, melt 2 tablespoons of the butter over medium-high heat. Add the onion and mushrooms and cook until the onions are tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost evaporated, about 3 minutes. Add 1/2 cup of warm stock and stir until almost completely absorbed, about 2 minutes. Continue with remaining stock, adding 1/2 cup at a time, and allowing each addition to be absorbed, until the rice is tender to the bite and the mixture is creamy, about 20 to 25 minutes. Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, chives, salt and pepper. Transfer the risotto to a serving bowl. Serve immediately.

For a printable version of this recipe, click here.

Chorizo Stuffed Potato Poppers

2011-02-17T09:00:00.001-05:00

Here's another appetizer I made for the Superbowl. This was another hit and how couldn't it be? Chorizo is awesome!

Ingredients:

2 pounds baby Yukon Gold Potatoes
1 pound of Chorizo, removed from casings
2 cloves garlic, chopped
1 onion diced
1 1/2 cups of Cheddar
extra virgin olive oil
salt and pepper
chopped scallion, separate white (chopped finely) and green parts

Directions:

1. Preheat oven to 375 degrees.

2. Leave the skin on and wash and dry potatoes and cut off a small slice on the bottom of the potato so they sit upright. Wider side up. Arrange on an oiled baking sheet and season with extra virgin olive oil, salt and pepper. Roast for about 30 minutes or until a knife can be inserted without resistance. Allow to cool.

3. When potatoes are cool enough to handle use a melon baller to scoop a hole in the potatoes. (Reserve the potato that has been removed for breakfast the next day.)

4. While potatoes are in the oven saute chorizo in a little oil until browned and cooked through. Make sure to keep breaking up the chorizo with a wooden spoon so you have small pieces. Add onion and garlic and saute until onions are tender. Set aside to cool.

5. Arrange potatoes on a clean baking dish and fill each one with chorizo. Sprinkle with cheese and whites of scallions. Bake at 350 just until cheese is melted. Sprinkle with the rest of the scallions.

Note - It's okay if some of the potato filling falls out when you are filling the potatoes, it all will get eaten and I think it looks pretty. Reserve any extra chorizo to mix with the reserved potatoes and a couple of eggs for breakfast.

Click here for a printable version of this recipe.

Bacon Cheeseburger Bread

2011-02-16T09:00:00.007-05:00

While watching Worst Cooks in America with Steve a couple of weeks ago we saw a recipe that we really wanted to try. It was called Cheeseburger Roulade and considered to be upscale football party food. So what better to make for a football party we were attending, right? Well I thought that since we were traveling I didn't really want to use puff pastry. I don't want it to get soggy and fall apart by the time we got there. So I decided to use pizza dough. I actually used refrigerated thin crust pizza dough so I didn't have to worry about too much dough and not enough filling. Regular pizza dough that I get from the pizzeria tends to be a lot thicker and I have a hard time getting it thin enough. So once I decided on that I took a better look at that recipe and decided that there just wasn't enough seasoning for me and I didn't want to bother with a dipping sauce. I decided to do a search for Cheeseburger Bread to see if I could find a recipe and what do you know...one of my blogging friends had a recipe for Meatloaf Bread. What do you know! I loved that she used caramelized onions - brilliant and it's a topping I do love on my burgers! Thanks Dawn for your creative mind! Please check out her blog Vanilla Sugar for some more great recipes! I also came across a Rachael Ray recipe and why wouldn't the self proclaimed Queen of the burger have a recipe for this already - so I added some of her recipe as well. Here is my version of this tasty crowd pleaser! Oh and a word of advice - MAKE TWO!!!

Bacon Cheeseburger Bread

Ingredients:

2 tablespoons EVOO – Extra Virgin Olive Oil
1 tablespoon butter
4-6 slices center cut bacon, cut into lardons
1 pound ground beef (I prefer chuck 85% lean)
1 large Vidalia onion, thinly sliced
1 tablespoons smoked paprika
1 tablespoon chili powder
1 tablespoon garlic powder
Salt and ground black pepper
1 teaspoon sugar
1/4 cup yellow mustard
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1/4 cup of white wine
1 tube refrigerated thin crust pizza dough, stretched out a bit
2 tablespoons cornmeal
1 1/2 cups cheddar cheese, grated
2 eggs
2 tablespoons sesame seeds

Directions:

1. Preheat oven to 375°F.

2. Place bacon in a large skillet over medium-high heat and cook until crispy. Remove bacon with a slotted spoon and drain on paper towels. Drain all but 1 tablespoon of bacon fat and add butter. When butter is melted add onions sugar, salt and pepper and saute over medium high heat. The onions will cook for about 30 minutes or so. When they stick and begin to brown add white wine. Continue to cook until onions are tender and golden in color.

3. Meanwhile in another pan heat 2 tablespoons of extra virgin olive oil. Add the meat to the pan and cook until golden brown, 5-6 minutes. Add the garlic powder, chili powder and smoked paprika to the pan, season with salt and pepper. Add the mustard, ketchup, Worcestershire sauce to the pot, bring up to a bubble and simmer until thickened, 4-5 minutes. Add reserved bacon. Let cool. Add a beaten egg.

4. Dust a clean surface with cornmeal and then roll out dough onto the work surface. Roll out the dough slightly so it's approximately 11x16".

5. Top the dough with the cooled meat mixture on the bottom third of the dough. Top that with the caramelized onions and cheese. Leave a one-inch border on each side. Fold all the borders in and pull top over to cover meat mixture. Pinch sides and if you have any holes just pinch them closed. Make a few cuts into the top of the dough so steam releases.

6. Brush the roll with egg wash and sprinkle it with sesame seeds. Transfer the roll to a baking sheet and bake until dough is evenly golden brown, about 45 minutes. Let cool slightly. Slice and serve.

Click here for a printable version of this recipe.

Pasta Forno Siciliano - Sicilian Style Baked Pasta

2011-02-15T20:36:00.001-05:00

My Grandmother Emilia wasn't Sicilian but my Grandmother Josephine was. I know that both of them would LOVE this dish. Now please don't be fooled (ahem, STEVE!) this is NOT Spaghettios. My poor Grandmother would roll over in her grave if I ever bought that, ate it, or even smelled it! This pasta shape is called Anelletti which translates to "rings". I guess you could wear them on your fingers! hahaha!

So this dish is very easy to make and a great alternative to baked ziti or lasagna. It doesn't contain any ricotta but you could definitely add some if you like. I think this is a great recipe for entertaining since it's so pretty and makes a lot. Don't forget to use a beautiful dish - no aluminum for this recipe! I used my Al Fresco Server and I think it looks stunning! What do you think?

Pasta Forno Siciliano

Ingredients:

2 pounds anelleti
1 pound mozzarella, shredded or cubed
Romano Cheese, grated
About 1 1/2 cups of frozen peas (use more or less or even leave it out)
2 cups seasoned breadcrumbs
1 Tablespoon unsalted butter
1 Tablespoon extra virgin olive oil
1 recipe Mom's Meat Sauce (see recipe below)

Directions:

1. Boil Pasta in a large pot of salted boiling water until a few minutes short of al dente. The pasta will continue to cook in the oven and will not taste good if it's too soft.

2. Mix Pasta with half of the sauce and add more if necessary. It should be moist but not totally wet. (Use the rest for serving.) Add about 3/4 cup of Romano cheese and peas, toss to combine.

3. Heat butter and oil in a nonstick pan until butter is melted. Add breadcrumbs and approx 2/3 cup of cheese.

4. Add half of the breadcrumb mixture to your casserole dish (make sure it's a pretty one!) and then add half of the pasta. Sprinkle with mozzarella. Add the rest of the pasta and top with the rest of the mozzarella. Sprinkle the rest of the breadcrumb mixture to the top of the pasta.

5. Bake at 350 for 40-45 minutes or until the cheese is melted and bubbly. Allow pasta to settle before slicing. (I failed to do that and it fell apart a little but still tasted delicious!)

Mom's Meat Sauce

Ingredients:

2 cans crushed tomatoes
1 medium onion, diced
4 cloves garlic, finely chopped
1 lb ground beef
6-7 basil leaves
salt and pepper
garlic powder
Mrs. Dash
Extra Virgin Olive Oil
1 tsp sugar

Directions:

Brown ground beef in about 1 Tbsp of oil. Sprinkle with garlic powder, Mrs. Dash, salt and freshly cracked black pepper. Use a potato masher or wooden spoon to break up the meat so you don't have any large chunks. Drain oil from meat and set aside.

Saute onion and garlic in EVOO. Return meat to pot and add tomatoes. Swish water in the cans and add about ½ can of water or as needed so it’s not too thick. Season with salt and pepper to taste and add basil. Let cook for ½ hour, stirring occasionally so sauce does not burn. Taste again for seasoning. Add 1 tsp of sugar or a little more if needed. Allow sauce to cook for ½ hour more and taste again.

Click here for a printable recipe of Pasta Forno Siciliano.

Spatchcocked Roasted Chicken

2011-02-09T09:18:00.000-05:00

Spatchcocked. I hate that word. I've read a bunch of posts about this method of cooking and a lot of people said that they love this word and think it's funny. For me it's a mouthful and I'd rather say butterflied. In essence it's the same thing. The backbone is removed and the breast bone is broken so the chicken lays flat. This results in an even cooked, juicy and golden brown bird all over! No more flabby skin on the thighs!

There isn't an actual recipe for this and so I'm going to write this post very casually. I made this recipe very simply and took a cue from another blog The Italian Dish. In addition I mixed 2 cloves of garlic with 2 tablespoons of melted butter, salt and some fresh thyme and rubbed it under the skin. I think this also helped the skin to crisp up and of course, added some flavor. I rubbed the outside of the bird with extra virgin olive oil, salt, pepper, fresh thyme, the juice of 1 lemon and the juice of one orange. I thought I'd taste the citrus flavor more but I didn't. It was tasty but I couldn't pick out the citrus specifically. Maybe I'll up it a little next time. I roasted the chicken on a cookie sheet topped with a cooling rack at 400 degrees for about 50 minutes. There was a lot of delicious drippings on the bottom of the pan and I didn't want to waste them so I made a quick gravy to go along with it.

This was a great method for cooking a whole chicken. It was indeed crispy on the outside and moist on the inside. I've seen that this can also be made on the outside grill! Can't wait to try that when the weather allows!