Capellini, Plugra, Parmigiano Reggiano, Cracked Pepper
The bookshelf sat in the kitchen, in a sunny nook where the four person table and the golden retriever also shared it’s space. It was black metal, with inclining shelves that got shorter has they got further from the floor. Those shelves were packed with books. So, packed, in fact, that you would almost pull it over when you pried one out of its home. Read the rest of this entry »
Asparagus, Goat Cheese, and New Potato Pizza
I have come down with a serious case of food blogger’s guilt.
What kind of guilt, you ask? Well, I can tell you it has nothing to do with calories, and more to do with content. It is a “disease” in which you have no motivation to blog about food, or take pictures while you are cooking, or even write about food and, yet, you know that your stats will go down if you have not posted in over a week. I know someone out there also has this condition.
Please?! Tell me I am not weird. Sometimes, I just don’t make anything worth blogging about. Last week, I made my Sake Poached Sea Bass twice. Yes….twice. Tuesday and Wednesday. Read the rest of this entry »
French Onion Soup with Gruyere Croutons
So, it is not getting warmer in Seattle. Not at all.
I should not be making soup in the middle of June. Is anyone else having a problem with this weather? Luckily this weekend, Erik and I are taking a trip to a winery in Eastern Washington. I looked at the weather there. It’s an average of 90 degrees and no clouds. I am smiling just typing this.
This recipe a homage to Paris. I was there at this time last year with my Mother and Sister for a little girls vacation. The food there was beyond amazing, but I wasn’t brave enough to recreate the gourmet delicacies that I had. I will just leave those tastes until I can visit again. Maybe next time I will go with my hubby.
Gorgonzola Herb Sliders
I have been mad at Seattle. But, today we made up. It finally got above 70 degrees. I mean, it IS the middle of June….but, we are no longer in a fight.
My new culinary obsession are sliders. I think it is because when you eat anything miniature, it just tastes better and seems more impressive. I have been craving a burger since the weather has finally decided to get a little warmer, so this is what I came up with.
The “gourmet” part of this burger is that you nestle a morsel of gorgonzola cheese in the middle. When you take a bite, the cheese melts all over the burger and down your chin. It is well worth the napkins.
Two-Cheese Prosciutto Spinach Calzone
I used to be a Virginian. Now, I would consider myself a Seattleite. Is that what we call ourselves?
Back in my hometown of Salem, Virginia, our entire town loved to frequent a restaurant called Mac and Bob’s. It was a local restaurant that served great food, and you ALWAYS saw someone there that you knew. What can I say? It was a small town.
We would go there for a family dinner, after a middle-school dance (maybe with our date!), or just to hang out after ballet class while waiting for our parents to pick us up.
Mac and Bob’s had the BEST calzones! Ever. This is when I fell in love with them. Yet, it was not until Food Blogga made them on her site that I decided that I too could take the challenge.
I think I am going to start experimenting with Calzones. Maybe something interesting like Brie and Pear. What do you think? What kind of calzone would you make?
Spicy Chicken Sausage Rigatoni
This month’s Bon Appetit was filled with delicious pasta recipes that were fairly easy to make, and fast enough for a weeknight meal.
After a few modifications, I decided on this recipe because:
First: I LOVE anything spicy.
Second: Erik eats anything that has sausage in it, or on it.
Lastly: I love chopping onions and garlic.
This is actually on the healthier spectrum as far as pasta dishes go. Chicken Sausage, two cups of spinach, tomatoes. I am sure if you were really on a “health kick” you could also make whole-wheat pasta. I have not been able to get that one past Erik yet.
Penne alla Carbonara with Spring Leeks
Carbonara has been ubiquitous in all of the cookbooks and magazines that I have been reading lately. It seems easy enough, if you know the basic method. It requires pasta (generally spaghetti but I am using penne), some sort of onion (leek or scallion), hard cheese (parmigiano or pecorino), egg yolk (or whole egg), cured fatty pork (such as pancetta or bacon), and cracked black pepper. This seemed like the perfect meal to make on a lazy Sunday, while watching movies.
The origin of the recipe is unknown, but the name “carbonara” is derived from the Italian word of charcoal, and could have been made as a hearty meal for the Italian charcoal workers. Others says that this pasta was named carbonara because of the specks of bacon and pepper that look like charcoal throughout the dish. Nevertheless, it has not been around for a long time, and was thought to have been made up outside of Rome during the second World War.
I have never cooked pasta with eggs before, but it is really a delicious way to make a simple sauce. Just a tip: Keep your pasta hot when you drain it. Do not rinse it with cold water. The pasta cooks the egg yolks to make the creamy, silky sauce.
Blueberry Prosciutto Pizza
This pizza is one of the most surprising dishes on my blog. It is beyond elegant for a pizza, and more delicious that I can possibly describe or photograph. The pizza consists of four cheeses, prosciutto, aged balsamic, and BLUEBERRY jam. I know, it sounds weird, but just imagine a gourmet cheese plate on your pizza!
This pizza is impressive enough to entertain with, and is a crowd pleaser every time! If you love sweet and savory, you will LOVE this pizza! This will be my signature dish for years to come.
Three Cheese and Basil Frittata
I have recently been into making BIG weekend breakfasts. I guess it is because by the time I actually get out of bed, and ready for my day, I am so hungry that the thought of going to a restaurant just seems overwhelming. Plus, there are long waits, screaming children, and I like the way I make my coffee the best!
This morning, we had my Mom over for breakfast. Besides burning the cinnamon toast (twice-in a toaster), the breakfast was really delicious! This is my third time making this frittata, and I finally found the perfect combination of cheeses: Manchego, Parmigiano, and Ricotta. The Manchego gives a tanginess, the Parmigiano has a kick of salt, and the Ricotta adds a creaminess.
I served this meal with bacon wrapped rosemary stems, and cinnamon raisin brioche.
Grilled Asiago and Prosciutto
Once in a while, I just need a grilled cheese and soup night. However, since I have gotten a little more discerning with my ingredients ( i.e. I don’t really eat Kraft American Singles anymore), I was excited to find some new flavors for an old american classic. After looking in my cheese drawer, I realized I had a lot to choose from. So, even though I was tempted with Robusto, Gruyere, Gorgonzola, and Mozzarella, I decided to pick the Asiago (I had that leftover from my Sausage, Sage, and Crispy Garlic Fettuccine).
I decided to pair the cheese with prosciutto instead of ham. I also wanted to use up some herbs that were about to expire, so I used some basil. Sage would also work well on this sandwich.You can use any flavor combinations, this is just my rough idea (or a way to clean out my refrigerator). I served this with a butternut squash and sage soup and a mixed green salad with a sherry dijon vinaigrette.
