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.
Monday, October 22, 2007
Saturday, October 20, 2007
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.
Monday, October 15, 2007
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
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.
Friday, September 28, 2007
Natural SPF and You
Did you know that lycopene in tomatoes provides extra sun protection for human skin? All I knew was that I really liked them. Sun protection is just a plus, and tomatoes taste way better than sunblock! But finding different ways to eat them is still challenging. Sean finally got burned out on eating Puttanesca, so I switched up our pasta last week to this sumptuous little job: Spaghetti with fresh tomatoes, zucchini and basil. Yes, I know that means even more vegetables involved (Chris), but it was very tasty and very healthy. Also super quick. This recipe was from a new cookbook called Food to Live By, from Earthbound Farm and it focuses mainly on organic, but also on healthy if it is convenient and tasty.
We didn't use spaghetti, either, and it works just fine with other pasta shapes. You could also add thin slices of fresh mozzarella at the end to add more protein. We added a light snowfall of grated Piave cheese on top. This cheese should be in your top 5 cheeses list. I'm sure we had wine with this meal, but I've lost track as to which one. I think we did an Italian white. Almost any medium to light bodied white would be lovely.
Spaghetti with Fresh Tomatoes, Zucchini and Basil
(4 main course servings, 8 first course or primi servings)
2 medium ripe tomatoes (2 c. cut in 1/2 inch dice) or 2 c. halved cherry tomatoes
3 T olive oil
1 T truffle oil, or 1 additional T olive oil
1/4 c. chopped fresh basil
1/4 c. chopped fresh parsley
pinch of dried red pepper flakes
salt
(4 main course servings, 8 first course or primi servings)
2 medium ripe tomatoes (2 c. cut in 1/2 inch dice) or 2 c. halved cherry tomatoes
3 T olive oil
1 T truffle oil, or 1 additional T olive oil
1/4 c. chopped fresh basil
1/4 c. chopped fresh parsley
pinch of dried red pepper flakes
salt
1 lb. dried spaghetti, or other shape pasta
2 medium zucchini (about 8 ox), cut in 1/4 in. dice, about 1 1/2 cups)
1 large clove garlic, minced
freshly ground black pepper (as if there is any other kind worth consuming)
1. Place the tomatoes, 2 T olive oil, truffle oil, herbs and pepper flakes in a medium bowl and stir to combine. Season with salt to taste. Let it sit at room temperature until flavor develops, about 1 hour.
2. Bring a large pot of salted water to a boil over high heat and cook pasta according to package directions.
3. Meanwhile, at the Hall of Justice... heat the remaining 1 T olive oil in a medium skillet over medium-low heat. Add the zucchini and garlic and cook, stirring occasionally, until crisp-tender, about 4 to 5 minutes. Season with black pepper to taste.
4. Drain the pasta and transfer to a large bowl. Add the tomato and zucchini mixtures and toss. Taste for seasoning and serve warm or room temperature.
2 medium zucchini (about 8 ox), cut in 1/4 in. dice, about 1 1/2 cups)
1 large clove garlic, minced
freshly ground black pepper (as if there is any other kind worth consuming)
1. Place the tomatoes, 2 T olive oil, truffle oil, herbs and pepper flakes in a medium bowl and stir to combine. Season with salt to taste. Let it sit at room temperature until flavor develops, about 1 hour.
2. Bring a large pot of salted water to a boil over high heat and cook pasta according to package directions.
3. Meanwhile, at the Hall of Justice... heat the remaining 1 T olive oil in a medium skillet over medium-low heat. Add the zucchini and garlic and cook, stirring occasionally, until crisp-tender, about 4 to 5 minutes. Season with black pepper to taste.
4. Drain the pasta and transfer to a large bowl. Add the tomato and zucchini mixtures and toss. Taste for seasoning and serve warm or room temperature.
Tuesday, September 11, 2007
Three Saints Chardonnay
If you ever see this in a wine store, grab it, pay for it, chill it and chug it. We had this a few years ago when I brought it back from Santa Barbara and just picked it up at a Phoenix wine store. We still love it for its heavy citrus and butter, and not a hint of oak to be found. The grapes come from three different vineyards with "saint" in their title, hence the name of the wine. We also have their Pinot Noir but haven't tasted it yet.
So instead of our usual Chardonnay and salmon cakes (recipe to come later), we decided to do something with chicken. Me likey! It's totally invented, so amounts are approximate. We served the chicken over buttered and herbed egg noodles (yum!) and a tomato gratin. By the way, this wine was very good with a simple creamy French cheese called Chaumes. Butter some fresh bread and slice the cheese on top and start snackin'!
So instead of our usual Chardonnay and salmon cakes (recipe to come later), we decided to do something with chicken. Me likey! It's totally invented, so amounts are approximate. We served the chicken over buttered and herbed egg noodles (yum!) and a tomato gratin. By the way, this wine was very good with a simple creamy French cheese called Chaumes. Butter some fresh bread and slice the cheese on top and start snackin'!
Chicken Piccata (sort of)
Two breasts of chicken, pounded to even thickness, dredged in flour, then egg, then panko mixed with chopped thyme. Heat a heavy sauce pan to medium heat, add oil till it shimmers and pan saute the chicken till golden brown. Serve over hot buttered noodles.
Tomato Gratin
Preheat oven to 425 degrees. Process one cup of white bread cubes in a food processor till fluffy and fine. Throw in some thyme if you have it. Set aside. Cut 3 medium sized tomatoes in bite-sized dice. Heat 1 tablespoon of oil and 1 tablespoon of butter over medium heat, and cook the tomatoes for about 2 minutes, just enough to coat and flavor the tomatoes. Place in a baking dish and top with the bread crumbs. Cook for around 8 minutes till crumbs are toasted.
Wag me? Wagyu!
I have become a beefeater. Sean makes my steak like I like it. I don't even know what that is, but Sean does. We lack a grill, so our only option is pan searing. And no one complains. Wagyu beef happened to be on sale at the market, so we had it a few weeks ago with a Syrah. The picture is showing a side view, over sauteed mushrooms, with my favorite green beans.
Peppered Steak
Coarsely crush black peppercorns in an adjustable grinder or on a cutting board with the underside of a heavy sauce pan. Press a generous amount into the top and bottom of the steak. Do not salt! If you have lovely ventilation in your abode, heat a heavy saucepan to medium high, add a tablespoon of butter and place the steak in the middle. If you have sensitive smoke alarms (like us) just skip the butter. You won't miss it too much. Wait till the meat releases itself from the pan and flip over. You won't get the darkest sear on the meat if the peppercorns are very large, but the taste is still fabulous. Sear the second side and place in the oven to finish. Medium is preferred for best texture. If you skipped the butter during cooking, you can always add a pat on for serving. Or even if you didn't skip it before. Butter is a great finisher for steak. And it is ok to salt it now.
Peppered Steak
Coarsely crush black peppercorns in an adjustable grinder or on a cutting board with the underside of a heavy sauce pan. Press a generous amount into the top and bottom of the steak. Do not salt! If you have lovely ventilation in your abode, heat a heavy saucepan to medium high, add a tablespoon of butter and place the steak in the middle. If you have sensitive smoke alarms (like us) just skip the butter. You won't miss it too much. Wait till the meat releases itself from the pan and flip over. You won't get the darkest sear on the meat if the peppercorns are very large, but the taste is still fabulous. Sear the second side and place in the oven to finish. Medium is preferred for best texture. If you skipped the butter during cooking, you can always add a pat on for serving. Or even if you didn't skip it before. Butter is a great finisher for steak. And it is ok to salt it now.
Remember, wine helps your body process protein, so choose a fantastic red one to drink with this. Medium to full-bodied reds go great with steak, as does a heavy Chardonnay.
Saturday, September 8, 2007
Mmm... M is for Mussels
This is so embarassing. School and opera has 'hit the fan' and I've been swamped. But, never fear, I have been eating! My mid-30s backside can testify...
We took a short trip to Phoenix to experience 100+ degrees. I think I've finished my research on that. However, it was the most bizarre combination of flavors. The Arizona Biltmore was a hotel Sean has been interested in for quite some time; it is mostly a hotel shrine to Frank Lloyd Wright. The walls were concrete (no lie), but stamped with a desert motif that was echoed around the entire grounds. Presidents have stayed here, Hollywood has stayed here, people marry here. It was pristine and unique, indeed. But it is shoulder season (hence, our manageable rates) and they were hosting two different conferences that weekend. Both signs posted out front: "Celebrate Your Marriage" and "Hell's City Tattoo Festival." Bizarre. Everyone behaved, although it was wierd to see whole tattooed families strolling around.
Anyhoo, we sweated (dry heat is still heat, folks) and ate and only hiked during the wee morning hours. One place of note was Delux Burgers. We like grilled burgers and can't get them at home without a grill, so we try on vacation. This place had a few burger ideas, sweet potato and french fries, and beer flights. Yep. Beer flights. Sean was hooked on the idea. Burgers: fair. Beer: good (Sean). I had a glass of Zin, which was really yummy with burg.
This past weekend we celebrated my brother's birthday in absentia. That way we could eat whatever we wanted, even green things! We had mussels because they looked good in the store, and drank a Sancerre with it which was quite nice. Mussels are so incredibly easy to make. Shame on all of you who haven't made them before now. They're cheap, and quick and yummy. The picture is actually a snap of after the mussels, since I ate them up before I remembered my little blog. MAKE THEM! The mussel weight is a guide, as we eat lots of them between us. Get as many as will fit in your stock pot comfortably.
Mussels with White Wine (serves 2)
3 lb mussels (or half mussels, half clams)
1 baguette, cut in 3/4 inch slices
3 T olive oil
1 clove garlic cut in half
2 T unsalted butter
3/4 lb leeks, white parts only, well washed, chopped small
2 medium shallots
4 sprigs fresh thyme (or tarragon, but save till end)
1 small sprig oregano (or 1/2 t dried)
1 bay leaf
1/2 serrano chile, seeded and chopped fine (or left out, you can sub with red pepper flakes)
2 c dry white wine
1. Scrub mussels in cool water. Remove beards and discard all broken or opened shells. Sometimes they just play dead. Gently squeeze them closed, and if they close themselves up after you've stopped watching, they're alive and want to be eaten. We want these suckers alive! Keep them on ice or in the fridge until ready to cook.
2. Meanwhile, have someone else start toasting the bread slices. You can use the oven or a simple toaster. Some would say to brush the slices with oil first but it is not necessary. Just rub the garlic clove on the slices just as they finish toasting. They do not need to be hot for this dish, so let them cool off while you are cooking.
3. Place a large stockpot over medium heat. Add butter. When melted and bubbling, add the leeks, shallots, thyme, oragno, bay leaf and chile. Saute until leeks and shallots are translucent, about 10 minutes. Add white wine and salt and pepper to taste; bring to a simmer. Add mussels, cover, cook until all shells have opened, about 7 minutes. Serve in a warm bowl with all the juice poured over, even the leeks and stuff (discard the thyme stems).
Do not eat any mussels that are not open after cooking. You will hurt. But save the bread for the end; it will help you sop up all the juices and stuff.
If 3 lbs looks like a lot, use this recipe for a first course. Double recipe as needed, but be careful of over stuffing the pot. You want to make sure all these suckers cook.
I had mussels in Santa Barbara with the (former) West Coast Callaways, served with chopped tarragon. I can't decide which herb I like best. I wonder what a bunch of different herbs would be like in here... We also like to dish up the mussels, and add some extra butter to the sauce before pouring it over. Butter can't ever be wrong.
We took a short trip to Phoenix to experience 100+ degrees. I think I've finished my research on that. However, it was the most bizarre combination of flavors. The Arizona Biltmore was a hotel Sean has been interested in for quite some time; it is mostly a hotel shrine to Frank Lloyd Wright. The walls were concrete (no lie), but stamped with a desert motif that was echoed around the entire grounds. Presidents have stayed here, Hollywood has stayed here, people marry here. It was pristine and unique, indeed. But it is shoulder season (hence, our manageable rates) and they were hosting two different conferences that weekend. Both signs posted out front: "Celebrate Your Marriage" and "Hell's City Tattoo Festival." Bizarre. Everyone behaved, although it was wierd to see whole tattooed families strolling around.
Anyhoo, we sweated (dry heat is still heat, folks) and ate and only hiked during the wee morning hours. One place of note was Delux Burgers. We like grilled burgers and can't get them at home without a grill, so we try on vacation. This place had a few burger ideas, sweet potato and french fries, and beer flights. Yep. Beer flights. Sean was hooked on the idea. Burgers: fair. Beer: good (Sean). I had a glass of Zin, which was really yummy with burg.
This past weekend we celebrated my brother's birthday in absentia. That way we could eat whatever we wanted, even green things! We had mussels because they looked good in the store, and drank a Sancerre with it which was quite nice. Mussels are so incredibly easy to make. Shame on all of you who haven't made them before now. They're cheap, and quick and yummy. The picture is actually a snap of after the mussels, since I ate them up before I remembered my little blog. MAKE THEM! The mussel weight is a guide, as we eat lots of them between us. Get as many as will fit in your stock pot comfortably.
Mussels with White Wine (serves 2)
3 lb mussels (or half mussels, half clams)
1 baguette, cut in 3/4 inch slices
3 T olive oil
1 clove garlic cut in half
2 T unsalted butter
3/4 lb leeks, white parts only, well washed, chopped small
2 medium shallots
4 sprigs fresh thyme (or tarragon, but save till end)
1 small sprig oregano (or 1/2 t dried)
1 bay leaf
1/2 serrano chile, seeded and chopped fine (or left out, you can sub with red pepper flakes)
2 c dry white wine
1. Scrub mussels in cool water. Remove beards and discard all broken or opened shells. Sometimes they just play dead. Gently squeeze them closed, and if they close themselves up after you've stopped watching, they're alive and want to be eaten. We want these suckers alive! Keep them on ice or in the fridge until ready to cook.
2. Meanwhile, have someone else start toasting the bread slices. You can use the oven or a simple toaster. Some would say to brush the slices with oil first but it is not necessary. Just rub the garlic clove on the slices just as they finish toasting. They do not need to be hot for this dish, so let them cool off while you are cooking.
3. Place a large stockpot over medium heat. Add butter. When melted and bubbling, add the leeks, shallots, thyme, oragno, bay leaf and chile. Saute until leeks and shallots are translucent, about 10 minutes. Add white wine and salt and pepper to taste; bring to a simmer. Add mussels, cover, cook until all shells have opened, about 7 minutes. Serve in a warm bowl with all the juice poured over, even the leeks and stuff (discard the thyme stems).
Do not eat any mussels that are not open after cooking. You will hurt. But save the bread for the end; it will help you sop up all the juices and stuff.
If 3 lbs looks like a lot, use this recipe for a first course. Double recipe as needed, but be careful of over stuffing the pot. You want to make sure all these suckers cook.
I had mussels in Santa Barbara with the (former) West Coast Callaways, served with chopped tarragon. I can't decide which herb I like best. I wonder what a bunch of different herbs would be like in here... We also like to dish up the mussels, and add some extra butter to the sauce before pouring it over. Butter can't ever be wrong.
