I'm gonna make you a pasta you can't refuse...

Who needs a good picture of pasta? What you need is the recipe for this pasta. It has a name (Penne with Tomatoes, Olives and Two Cheeses), but we call it Godfather Pasta. We made it the first time KK saw Godfather Part 1, and had a lovely chianti (KK's first, as well). It was so delicious and suited to the movie, we made it again when we watched Godfather Part 2. However, last night we had it with Talladega Nights, so it's versatility is obvious. Last night we had a Tuscan red wine from Villa Pillo called Borgo Forte, 2004. Yummmmmm! Nice balance of sweet and tannic.

A couple of notes on the recipe: I add mushrooms to the sauce while it does most of it's boiling down. And, I often change up or add other herbs, and even fennel seed. This recipe takes about 2 hours from start to chewing, mostly for the sauce time; but the sauce can be made up to 2 days ahead, just rewarm before assembly. Oh, and don't halve this recipe. It is too much trouble and too yummy to do all the work and only have the chow. This lasts Sean and I for at least 3-4 meals together.

The Amazing Godfather Pasta, Parts 1 and 2

6 T olive oil, divided
1 1/2 c. chopped onion
1 t. minced garlic
3 28oz. cans Italian plum tomatoes, drained
2 t. dried basil
1 1/2 t. dried crushed red pepper
2 c. canned low-salt chicken broth
(1 1/2 c. sliced mushrooms, if you want)

1 lb rigatoni or penne
2 1/2 c. packed grated Havarti cheese (can be light, no kidding)
1/3 c. sliced brine-cured olives (I use more)
1/3 c. grated Parmesan cheese
1/4 c. finely chopped fresh basil

Heat 3 T. oil in a large sauce pot or Dutch oven over medium high heat. Add onion and garlic, saute till onion is translucent, about 5 minutes. Mix in tomatoes, dried basil and crushed red pepper. Bring to a boil, breaking up tomatoes with back of spoon (or I use a stick blender right in the can before I add them to the pot). Add broth and bring to a boil. (This is where I add the 'shrooms.) Reduce heat to medium; simmer and stir occasionally until sauce is reduced to 6 cups, about 1 hour 10 minutes.

Preheat oven to 375 F. Bring a large pot of salted water to boil and cook pasta until tender but still al dente. Drain well. Add pasta to sauce pot and sprinkle with 3 T. oil before stirring. (I skip this oil part). Mix in Havarti cheese and transfer to a 9x13 baking dish. (I spray this dish with cooking spray to help with clean up.) Sprinkle olives on top, then Parmesan cheese on top. (Note: I use extra olives and mix in the whole thing, not just on top, but what can I say? I like olives.)

Bake until pasta is heated through, about 20-30 minutes. Sprinkle with fresh basil.

Laaaaaamb, First Attempt

Perhaps this is not the sexiest picture, but we can tell you it was enjoyable to eat.

We have never had lamb before, either of us. I have always said I do not like lamb, mostly because I think of goat meat as something gray and gristley, and goats are sort of like lambs. I'm pretty sure I'm wrong here, but it keeps me from eating mystery meat. Anyway, we decided to try these Lamb Burgers a week ago. And I know I have some lamb lovers in the family, so eat up. This recipe is from Cooking Light, so they mix the lamb with ground turkey. Feel free to use all lamb, you crazy lamb lovers. The herbs to heavily influence the flavor, so I'm still not sure I could recognize lamb if I had it again.

Greek Lamb Burgers

1/2 c. crumbled feta cheese
1 T. chopped fresh rosemary
2 t. lemon zest
2 t. chopped fresh oregano
1/2 t. salt
3 garlic cloves, minced
3/4 lb. lean ground lamb
3/4 lb. ground turkey breast
Cooking spray
3 (6 in.) pitas, cut in half
6 T. tzatziki sauce or plain yogurt
tomatoes, sliced
lettuce, shredded

Prepare grill, or skillet. Combine first 8 ingredients. Divide mixture into 6 equal portions, shaping each into a 1/2 in. thick patty with a deep thumbprint in the center. Place patties on grill on in skillet, about 6 minutes each side, or until a thermometer registers 165 degrees. Remove and let stand 5 minutes. Place one patty in each pita half, tuck in tomato slices and lettuce and drizzle with sauce or plain yogurt.

We had these with home-baked fries, just to be more yummy, and a Pinot Noir.

Lara "Makes" the Blog

It's simply high-time for a new salad. I realize the timing is off, since most of the world is in full fall mode, but we live in Perpetual Summer Texas. And we happened to visit the beach recently. My cousin Lara wanted to make the blog, and it is her hands holding the bowl in the picture. Sean and I went on vacation with my branch of the family to Seaside, Florida last week. We cooked dinner one night and this little salad was sort of a hit. True, you must like corn to like this salad. Jerry even said it would be good as a topping on fish. I personally think you could add other vegetables, too, like sun-dried tomatoes, or cut up green beans.

The recipe, from Cooking Light magazine, adds you could spruce this up with crumbled feta cheese, grillled shrimp or chicken. Please use fresh corn cobs. And wouldn't this be great with lobster?

Fresh Corn Salad

(8 servings, 1/2 c. each)

3/4 c light sour cream

1 t. Worcestershire sauce

3/4 t. seasoned salt

3 c. fresh corn kernels (cut from about 5 ears)

1 c. finely chopped red bell pepper

1 c. finely chopped green onions

Combine first 3 ingredients in a large bowl, stirring with a whisk. Add corn kernels and remaining ingredients, stirring to combine. Cover and refrigerate at least 2 hours before serving.