Autumn Risotto
Oh! Fall in Seattle. It has been such a beautiful one so far. Much like my familiar home state of Virginia where fall means the leaves change and crunch underneath your feet, and the weather is crispy and you can get by with just wearing a light coat or sweater.
This recipe was inspired by my laziness and lack of grocery shopping last night. I just decided to use up whatever I had in the refrigerator and cupboard. Wow! Did it turn out well. I had been planning it at work all day, cataloging what I had in my stash to cook and create.
I know I say this over and over, but cooking relaxes me from a long day in the ballet studio where frustration and negativity seems to be the ingredients of getting through the day. Somehow, chopping squash and onions just releases all of that tension and helps me to calm down and unwind.
After my dinner, I felt relieved and snuggled in my bed at 9 p.m. with “Animal, Vegetable, Miracle” by Barbara Kingsolver. Sounds like a perfect end to the evening! Has anyone else read that? How do you unwind at the end of the day?
Insalata Rustica
I just cannot believe it is already Monday again. Where did my weekend go? I accomplished the usual tasks like cleaning, filing, cooking, and resting all day on Sunday, but somehow it just seems unreal that it is already the beginning of the work week again.
My company has been franticly trying to put together our “New Works” repetoire premiering in three weeks. We are re-learning a piece we performed last year, a new ballet is being taught to us that was choreographed years ago by Mark Morris, and two never before seen ballets that are being choreographed on us right now. To do that is three weeks is quite a challenge!
Oh well, on to week two. Read the rest of this entry »
Spaghetti with Hazelnut-Spinach Pesto
I love the idea of hazelnuts and spinach in a pesto. It sounds so healthy, and delicious.
Hazelnuts have been popping up everywhere in my monthly cooking magazines. But, I never would have thought to put them in pesto. For years, my sister and I have begged for my Mama’s pesto recipe. She always just says, “I put a little of this, and a little of that. Whatever, I have on hand.” One time, my Sister was making pesto at her house and she had my Mama on the phone telling her exactly what to do. After she tasted the pesto, it tasted nothing like what she remembered it to be. Maybe it is the fact that my Mama grows all of her own herbs.
I feel like this recipe would be right up my Moma’s alley. Sometimes she uses almonds or walnuts in her pesto, instead of pine-nuts. I will now have to tell her that she can successfully substitute hazelnuts!
I made this meal for my best friend, Lindsi, while we waited around for a dress rehearsal that we were not in. She proclaimed that is was her new favorite pasta dish:)
Penne with Cherry Tomatoes and Pancetta
I know I have told you before, but tomatoes could quite possibly be my favorite food. I like them cooked or uncooked, seasoned or not, and my favorite is right off the vine in my Moma’s garden.
One of my favorite dinners of all time is my Steak with Tomato Pan Sauce. I was thinking of how I could incorporate that pan sauce into a lighter dish using pasta. And this is what I created….
I love summertime because you can get cherry tomatoes inexpensively in all assorted colors. In the winter, all though they are available, they just don’t taste the same.
What is your favorite way to use cherry tomatoes in cooking (or not)?
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.
Leek, Russet, and Ham Soup
My company, Pacific Northwest Ballet, just opened last weekend with George Balanchine’s A Midsummer Night’s Dream. I have done the ballet a couple of times before, and I always forget how much I love the music, and the dancing. However, this time in particular, it has been stressful because we only had a week to prepare.
After the first weekend of performances ended on Saturday night, I was really motivated to have a couple of days to cook, and relax. Of course, I woke up on Sunday morning a sore throat that eventually turned into a cold! Why do I always get sick on the weekends? I think my body just knew that it was time to rest, and the stress I have been feeling had finally caught up to me.
I am feeling a little better today, and of course now Erik is feeling under the weather. So to cure our colds, I decided that Erik and I needed an elegant, hearty, yet healthful soup. I know it is springtime, but somehow, I think this soup still fits the season. Its still only 45 degrees here in Seattle, and I am sure it must have rained at some point today.
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.
Penne with Wilted Spinach and Prosciutto
I have always had a misconception that when you make pasta it meant you had to put a bottled jar of red sauce over the top. Then, to finish the dish, you top it with fake parmesan cheese, and for an additional perk, you get to soak up the extra sauce with a piece of garlic bread.
Recently, Erik has been craving pasta. He told me the other day that I never cook pasta, which at first I disagreed with, but then I came to realize that it is partially true (maybe because of my misconception). I guess I always feel like pasta is such an easy dish to make, and does not seem “gourmet” in my opinion (unless you are eating at Tavolata). This dish, however, is an impressive pasta dish that took less than 15 minutes to make.
Tomato Basil Soup with Parmigiano Crisps
This morning when we woke up, it was raining like crazy. So, Erik suggested soup for dinner. He loves all soup, but he really likes tomato basil (yes, you are remembering correctly, he hates tomatoes). This recipe just fell upon me, and it is a winner! Roasting the tomatoes is a must.
Five Cheese Lasagna
Erik just turned 29 last week, however, we celebrated his birthday all weekend. For one of his events, he requested that I make lasagna. I researched a bunch of recipes, and this one intrigued me the most. This is a “high-maintenance” lasagna. I would save it for a special occasion because of cost and time, but you HAVE to try it!
