Wednesday, August 21, 2019

Homemade Fettuccini with That Sauce


Homemade Fettuccini, recipe from Tide and Thyme, the only recipe I will ever use and the sauce is Marcella Hazan's Tomato, Onion and Butter Sauce. It does not get better than that.


On Sunday I made a pot of "the Sauce." Have a couple of containers in the freezer. With the abundance of amazingly delicious tomatoes, it seemed like the right thing to do.


It was a damn good dinner. I had to force myself not to go back for seconds.

Nothing better than freezer food.

Tuesday, August 20, 2019

Stuffed Tomatoes


August. Tomato time!
I found a recipe for Baked Stuffed Tomatoes online and altered it a bit. This dinner was quite the hit.  The tomatoes were from Cole's Farm Market.

I cut off the tops and removed all the seeds and the pulp from the tomatoes. I saved the pulp for the pan of Marcella Hazan's Tomato, Onion and Butter Sauce I was making.

I turned the tomatoes upside down and placed them on wire racks over a baking sheet so they would drain off any liquid.

While the tomatoes were draining, I sauteed some sausage.

I added a little of the Marcella Hazan's Tomato, Onion and Butter Sauce and some bread. Seasonings were the usual suspects, oregano, parsley, basil, salt, pepper, Parmesan cheese.

I carefully stuffed each tomato hoping we would have no cracks. There was only one but it was not too bad.

These were heated up in the oven for 20 minutes at 350˚.


Delicious!!!

Thursday, August 15, 2019

Comfort Food - Fettuccine Alfredo

Homemade Fettuccine. There is something about having that for dinner makes me feel warm and fuzzy. It is true comfort food for me.

The recipe I use for the pasta is from Tide and Thyme. I made a batch on Sunday and was able to freeze enough for 2 nights dinner.


The Fettuccini Alfredo recipe is from an Epicurious.com post from 2003. It was the "true" Italian recipe. NO CREAM! Just butter, cheese, and pasta water.

Ingredients-
5 tablespoons unsalted butter, cut into tablespoon pieces
Dried egg fettuccine
1/4 teaspoon salt, or to taste
Grated Parmigiano-Reggiano (1 cup) 

Method-
Melt butter in a large saute pan.
Cook fettuccine in a 6- to 8-quart pot of boiling salted water until al dente.
Reserve 1/2 cup pasta cooking water, then drain fettuccine in a colander.
Immediately toss the fettuccine with butter and salt in the sauté pan, then slowly add 3/4 cup cheese, tossing constantly and adding enough of the cooking water to keep pasta moist.
Season with salt and pepper to taste, then sprinkle with remaining cheese.

Sunday, August 4, 2019

Pancetta, Zucchini, and Pasta


Wow. Zucchini season is here!! Time for my favorite summer pasta dish. This time there was a suggestion of adding pancetta and cream to the sauce. An excellent addition I must say.

Dice the pancetta and saute. Add sliced onion, I used red onion. Saute in a little olive oil for about 5 minutes on low heat. Add the sliced zucchini. Saute for about 7 to 10 minutes. You want the zucchini to get a little jammy. Add some white wine and let that cook down. Add some cream, I used one cup of heavy cream. Simmer for about 5 minutes. Salt, pepper, parsley, thyme, and basil.

Cook the pasta. Once it is al dente add it to the saute pan along with some of the pasta water. Simmer for a few minutes. Add some parmesan cheese and a little butter if you like.

Now about the pasta. This would have been over the top delicious with homemade pasta. But there are only so many hours in the weekend. I found Ronzoni Homestyle Penne at the store. 2 ingredients. Flour and egg. The taste? Not bad. Not bad at all. It was a lighter pasta than the usual boxed pasta. We both went back for seconds.

Did I ever tell you the story about the time the Ronzoni Brothers visited my Mom?

Saturday, August 3, 2019

Rose Del Deserto

Please allow me to introduce you to the newest cookie in our line up. Rose Del Deserto. The recipe is from Italian Sons and Daughters of America. The recipe reminds me of my Mom's Chocolate Chip Cookie recipe. But this one is rolled in Corn Flakes or Special K in this case. The taste, really good. Not too sweet. Almost like a cannoli cookie. Yeah, this will be in heavy rotation.


Recipe for Rose Del Deserto, get the food scales out for this one!

Ingredients-
130 g (⅔ cup) granulated sugar
120 g (4.3 oz ) unsalted butter (at room temperature)
2 eggs
1 teaspoon of vanilla extract
240 g (1 3/4 cups) all-purpose flour
5 g (1 teaspoon) baking powder
Pinch of salt
180 g (1 cup) chocolate chips
200 g (7 oz) approx., cornflakes (like Special K) or similar
Powdered sugar


Method-
  1. Preheat the oven to 180°C (350 °F)
  2. Cream the butter and sugar in a medium-sized bowl with an electric mixer
  3. Add the eggs and the vanilla extract
  4. Mix the flour and the baking powder in a small bowl
  5. Add the flour mixture to the creamed butter
  6. Stir in the chocolate chips
  7. Roll teaspoon-sized balls of dough in a bowl of cornflakes
  8. Place the cookies, well-spaced (about 3-4 cm), on a greased cookie sheet
  9. Bake about 10-12 minutes
  10. Remove from pan and cool on a rack
  11. Cover with powdered sugar sprinkled on top, just before serving.

Sunday, July 28, 2019

A Sneak Peak of What I Am Making For Dinner

I have a feeling the next two weeks are going to be busy at work. One thing I will not have to worry about is what we are having for dinner. Today I made a few meals, some for this week and some for the freezer. I did all this in 3 1/2 hours.


We have meatballs in sauce, yes homemade sauce. Baked chicken which we can either heat up on the grill or add to a salad. Stuffed Zucchini. And Bacon, Tomato and Zucchini Galatte. 

Stay tuned for the recipes.






Saturday, July 27, 2019

When There is Zucchini- Frittelle di Pasta Cresciuta Con Zucchine

Frittelle di Pasta Cresciuta Con Zucchine. This recipe is from Memorie di Angelina. This is one of my favorite blogs. The recipes remind me of my Mom's cooking.

Oh, I just love this recipe. Chris loves this recipe. The result is small balls of fried bread with zucchini. Real easy, you do need to let the dough rise. The zucchini was from my sister's garden. More zucchini recipes to come later this week.

I think this might be a good Christmas Day appetizer...

Saturday, July 6, 2019

Something For Dessert – No-Churn Mint Chocolate Chip Ice Cream


Ice Cream? I do not have an Ice Cream Maker. This recipe does not require one. I found this recipe on PureWow.com.  No-Churn Mint Chocolate Chip Ice Cream.


The flavor was spot on mint. I did not use the green food coloring that the recipe called for. I also made 1/2 the recipe, just in case it did not work out. Next time I will make the full recipe. Only 6 ingredients. Have you read the ingredient list of a carton of ice cream?

ingredients-
For a Pint of Ice Cream
1 1/4 cups (567g) heavy cream
1 (15g) fresh mint
2 ounces (63g) finely chopped dark chocolate
1 tablespoon coconut oil
7 ounces sweetened condensed milk
1/8 teaspoon peppermint extract


Method-
1. Infuse the Cream
In a medium saucepan, bring the cream to a simmer over medium heat. Turn off the heat, add the mint and cover the saucepan. Let the mixture steep for 20 minutes.


2. Using a fine-mesh strainer set over a medium heat-safe bowl, strain the mixture, reserving the cream and discarding the mint. (Make sure to press hard on the mint leaves to get all the cream out of them.)
3. Transfer the cream to a shallow heat-safe dish (such as a 9-inch square baking pan) and chill in the refrigerator until it’s cold at least 1 hour and up to overnight.
4. MAKE THE CHOCOLATE CHUNKS: While the cream chills, melt the chocolate and coconut oil together (either in a medium heat-safe bowl over a medium saucepan of simmering water or in 15-second bursts in the microwave). Stir the mixture until it’s combined, then pour it onto a parchment-lined baking sheet and spread it into an even layer about ¼-inch thick. Transfer the baking sheet to the refrigerator to chill until the chocolate is firm, about 15 minutes.
5.  Remove the chilled chocolate from the fridge and roughly chop it to create chunks. Hold the chocolate chunks in the fridge until ready to use.
6. When the cream is cold, transfer it to the bowl of an electric mixer fitted with the whip attachment and whip it to medium peaks. Add the sweetened condensed milk in a slow, steady stream and whip until it’s incorporated. Beat in the peppermint extract.
7.  With a silicone spatula, gently fold in the chocolate chunks by hand, then pour the mixture into a loaf pan. Cover it with plastic wrap and freeze until the ice cream is scoopable at least 3 hours and up to overnight.



Breakfast! Banana Blueberry Muffins

The blueberries were only $1.77 a pint this week. And I had some bananas that were getting close to overripe. I google Banana Blueberry Muffins and found this recipe on PlatingCravings.com.

Wow! Delicious!! Moist and super easy to make. I had a dozen muffins completed from start to finish in less than one hour! And they are only 170 calories each! Excuse me but I think I might have one more...

Click here for the recipe and to visit PlatingCravings.com.

Friday, July 5, 2019

Lobster Cacio e Pepe for Two

I found an article in the latest Bon Appetit that explained how to make perfect Cacio e Pepe. I have tried to make Cacio e Pepe at home a number of times and each time the cheese gets clumpy.

When I saw this recipe for Lobster Cacio e Pepe on MyRecipes.com I was ready to give the pasta another try. I used the Bon Appetit recipe for the sauce so the MyRecipes.com was not followed completely.

The result, even following the Bor Appetit recipe, was still clumpy. I admit not as clumpy as previous attempts but not as smooth as described in the article.

But the taste was quite good. I think I heard the word "delicious" being used from across the table.
I had the seafood person steam the lobster, one less thing to feel guilty about.


The dish was good but I will stop trying to make Cacio e Pepe at home.